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Elvira Syamsir
IPB University, Bogor, Indonesia
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Control & Systems Engineering Decision Sciences, Operations Research & Management Education Energy Engineering Immunology & microbiology Industrial & Manufacturing Engineering Medicine & Pharmacology Public Health Social Sciences Other

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Pengembangan Granula Ubi Kayu yang Disuplementasi dengan Tepung Kecambah Kedelai (Development of Cassava Granule Supplemented with Soy Sprout Flour) Sugiyono Sugiyono; Hoerip Satyagraha; Wiwik Joelijani; Elvira Syamsir
JURNAL PANGAN Vol. 21 No. 2 (2012): PANGAN
Publisher : Perum BULOG

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33964/jp.v21i2.118

Abstract

Penelitian ini bertujuan untuk mengembangkan produk ganula ubi kayu dengan suplementasi tepung kecambah kedelai. Dari analisis ragam didapatkan hasil bahwa granula ubi kayu yang disuplementasi dengan tepung kecambah kedelai 10 persen, 15 persen, dan 20 persen memiliki nilai kesukaan yang tidak berbeda nyata dalam hal rasa, warna, aroma dan tekstur. Granula ubi kayu yang diberi perlakuan penambahan Na2S20s 0,0 persen dan lama sangrai 20 menit serta penambahan Na2S205 0,1 persen dan lamasangrai30 menit memiliki nilai kesukaantertinggi dibandingkan perlakuan yang lain untuk atribut rasa. Dalam hal atribut tekstur, nasi ubi kayu dengan penambahan Na2S20s 0,0 persen dan variasi lama sangrai 30 menit memiliki nilai kesukaan terbaik dibandingkan dengan perlakuan yang lain. Berdasarkan hasil uji pembobotan, produk terbaik adalah granula ubi kayu yang diberi perlakuan suplementasi tepung kecambah kedelai 20 persen tanpa penambahan Na2S20s dan lama sangrai 20 menit. Produk granula ubi kayu terbaik memiliki densitas kambasebesar 0,62 g/ml, kadarair5,95persen, kadarprotein 11,31 persen, kadar lemak 0,87 persen, kadarabu 3,04persen,kadar karbohidrat 78,83 persen, kadar pati 45,21 persen, kadarserat 2,50 persen, daya rehidrasi 3,76g air/g, dan kadar HCN 12,30 ppm.The objective of this research is to develop a cassava granule product supplemented with soy sprout flour. Byusing the analysis of variance, itis found that the supplementation of soy sprout flour at the rate of 10percent, 15percent and20 percent do notcause anydifferences in terms of color, texture, aroma, and taste ofthe products. Cassava granules bleached bythe addition of0.0percent of Na2S20s and roasted for 20 minutes, and the addition of 0.1 percent of Na2S20s and roasted for 30 minutes have the highest score of taste among the other products. For the texture attribute, cassava granules treated bythe addition of 0.0 percent of Na2S205 and roasted for 30 minutes have the highest score.Based on the weighted method, it is found that the bestproduct is produced bythe supplementation of 20percent ofsoy sprout flour, without the addition ofNa2S20d and roasting for 20 minutes. The product had the following characteristics: bulk density of0.62 g/ml, and the contents ofmoisture, protein,fat, ash, carbohydrate, starch, and fiber are 5.95, 11.31, 0.87, 3.04, 78.83, 45.21, and 2.50 percent respectively. The rehydration rate is 3.76 g water/g, with the content of 12.30 ppm of HCN. 
Pendugaan Umur Simpan Produk Granula Ubi Kayu Menggunakan Model Isoterm Sorpsi Air (Shelflife Prediction of Cassava Granule using Moisture Sorption Isotherm Model) Sugiyono Sugiyono; Hoerip Satyagraha; Wiwiek Joelijani; Elvira Syamsir
JURNAL PANGAN Vol. 21 No. 3 (2012): PANGAN
Publisher : Perum BULOG

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33964/jp.v21i3.167

Abstract

Penelitian ini bertujuan untuk menentukan umur simpan produk granula ubi kayu dengan menggunakan model isoterm sorpsi air dan pendekatan kadar air kritis. Kurva isoterm sorpsi produk granula ubi kayu berbentuk sigmoid. Uji ketepatan model persamaan kurva isoterm sorpsi menunjukkan bahwa model Henderson paling tepat menggambarkan kurva isoterm sorpsi granula ubi kayu. Granula ubi kayu memiliki kadar air awal 4,92 persen (bk) dan kadar air kritis 15,24 persen (bk). Hasil perhitungan menunjukkan bahwa granula ubi kayu yang dikemas dalam LDPE, MDPE dan PP pada RH 95 persen mempunyai umur simpan masing-masing 256 hari (8.5 bulan), 427 hari (14 bulan), dan 693 hari (23 bulan).The objective of this research was to predict the shelf life of cassava granule using moisturesorption isotherm model based on critical moisture approach. The sorption isotherm curve of the product showed to be sigmoidal. The Herderson model was found to be the best-fit for the product The product had an initial moisture content of 4.92 percents (db) dan a critical moisture content of 15.2 4percents (db). Based on calculations, the shelf life of cassava granules packaged in LDPE, MDPE, PP and stored at relative humidity of 95 percents, had shelf lives of 256 days (8.5 months), 427 days (14 months), and 693 days (23 months) respectively 
Biji Chia : Karakteristik Gum dan Potensi Kesehatannya Asep Safari; Feri Kusnandara; Elvira Syamsir
JURNAL PANGAN Vol. 25 No. 2 (2016): PANGAN
Publisher : Perum BULOG

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33964/jp.v25i2.329

Abstract

Chia seeds (Salvia hispanica L.) have distinctive physical characteristics; they are able to form mucilage through hydration process. This mucilage may absorb water up to 12-27 times of dry weight, and have a viscous solution at low concentration. The mucilage of chia seeds has behavior as a non-Newtonian fluid and is classified as an anionic polysaccharide due to its richness in hydroxyl and carboxylate carbonyl groups. For this reason, mucilage of chia seeds is potentially applied as thickeners, stabilizers, emulsifiers, and edible film materials. In addition, chia seeds are reported to contain bioactive compounds and essential fatty acids, especially α-linolenic acid (omega-3). Consuming chia seed can decrease blood cholesterol level, weight gain in obesity, and risk of cardiovascular disease and diabetes. Chia seeds are potentially used for the development of functional foods.
Pembuatan Velva Fruit Pisang dengan Bahan Dasar Tepung Pisang dan Carboxy Methyl Cellulose sebagai Bahan Penstabil Desi Sakawulan; Faleh Setia Budi; Elvira Syamsir
Jurnal Aplikasi Teknologi Pangan Vol 3, No 4 (2014): November 2014
Publisher : Indonesian Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (325.297 KB)

Abstract

Tujuan dari penelitian ini adalah untuk mengetahui pengaruh teknik pengeringan tray dan drum terhadap karakteristik tepung pisang dan mengetahui formulasi velva dari tepung pisang dan CMC sebagai bahan penstabil. Velva dibuat dengan perlakuan jumlah CMC dan jenis pengeringan pada tepung pisang. Kadar air tepung pisang pengering tray dan pengering drum adalah 8,36% dan 7,3% (bb), sedangkan kadar abu adalah 2,35% dan 3,40% (bk). Warna tepung pisang pengering tray lebih cerah dibanding tepung pisang pengering drum. Formula velva terbaik adalah velva yang terbuat dari tepung pisang pengering tray dengan CMC 0,1%. Formula ini memiliki overrun 15,84%, daya leleh 7,17 menit/5 g, kadar air 51,55%, kadar abu 0,97%, kadar lemak 0,94%, kadar protein 0,84%, kadar karbohidrat 45,70%, kadar serat kasar 0,04%, 11,57 mg vitamin C, dan  total asam tertitrasi 1,46%.Kata kunci: Karboksi Metil Selulosa, pisang Ambon, pengeringan,  tepung pisang, velva,
Potential of lacto-N-biose I as a prebiotic for infant health: A review Warsono El Kiyat; Santi Dwi Astuti; Slamet Budijanto; Elvira Syamsir
Communications in Science and Technology Vol 6 No 1 (2021)
Publisher : Komunitas Ilmuwan dan Profesional Muslim Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21924/cst.6.1.2021.277

Abstract

Prebiotic is one alternative in the prevention of disease in infants. Generally, it is available as oligosaccharide which may occur naturally, but can also be added as a dietary supplement for food, beverage or formula. Lacto-N-biose I (LNB), a kind of prebiotic has not been widely examined in regard to its activities as a bifidogenic factor. Naturally, it is available in a compound form in human milk oligosaccharide (HMO) as the main constituent of human milk rather than fat and protein. HMOs also have prebiotic activity in the body and play an important role in providing nutrition for the infant health. LNB is potential to be used in food ingredient, especially infant food formula regarding the prebiotic effect and it could be enzymatically synthesized using enzymes involved in the LNB biosynthesis pathway by microorganisms.
Karakteristik Mi Berbasis Ubi Jalar dengan Substitusi Pati Sagu atau Pati Ubi Banggai Karsi Ambarwati; Elvira Syamsir; Sedarnawati Yasni
Jurnal Teknologi dan Industri Pangan Vol. 33 No. 1 (2022): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.6066/jtip.2022.33.1.11

Abstract

Sweet potato is a local food that can be used to support food diversification programs. It can be used as a raw material to produce a diverse type of food products, for example noodles. The addition of sago starch and banggai starch to sweet potato noodle dough is to improve the quality of noodles because these two starches are more prone to retrograde. The purpose of this study was to determine the effect of starch type, extrusion temperature, and water addition on the sweet potato noodles’ quality. The types of starch added were sago starch and banggai starch, with extrusion temperature settings, which were 90 and 95°C, and the water additions were 40 and 35%. Analysis was carried out on the characterization of the flour and physical properties of sweet potato noodles. The best noodle processing conditions were with the addition of 15% sago starch, 95°C extrusion temperature, and 40% water added. This formula produced sweet potato noodles with low brightness, having redness and yellowish colour. It had a hardness value above 3000 g, with higher elasticity and elongation than the other formulas, and also had lower adhesiveness and cooking loss value.
Karakterisasi Aktivitas Fungsional Senyawa Bioaktif dari Whey Hasil Samping Produksi Tahu Alfia Aretzy; Elvira Syamsir; Azis Boing Sitanggang
Jurnal Teknologi dan Industri Pangan Vol. 33 No. 1 (2022): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.6066/jtip.2022.33.1.60

Abstract

Tofu whey is a by-product obtained during tofu production that contains proteins and peptides, soluble carbohydrates, soy isoflavone, and minerals. This research aimed to characterize the functional properties of whey protein from tofu through separation using membranes with different pore sizes. The permeate resulted from Whatman No. 3 filtration was subjected to acidity (pH) and protein content measurement, while its protein profile was characterized by SDS-PAGE. electrophoresis. Additionally, this permeate was further sieved using ultrafiltration membranes with 30, 10, and 5 kDa cut-off. The corresponding filtrates were analyzed for antioxidant activity, isoflavone content, and ACE inhibitor activity. The tofu whey had a pH of 3.14, crude protein of 2 g/100 g sample, and soluble protein content of 1.47mg/mL. The separation of protein bands using SDS-PAGE showed that the dominant protein or peptides in tofu whey had molecular weights below 18 kDa. The use of ultrafiltration membranes could increase the bioactivity of permeates. The filtrate resulting from the smallest membrane cut-off (i.e., 5 kDa) had a higher antioxidant activity, isoflavone content, and ACE inhibitory activity.
Pengaruh Tepung Beras Pragelatinisasi terhadap Penyerapan Minyak dan Sensori Kue Cucur Putri Novita Savitri; Elvira Syamsir; Slamet Budijanto
Jurnal Teknologi dan Industri Pangan Vol. 33 No. 1 (2022): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.6066/jtip.2022.33.1.1

Abstract

Cucur is a traditional food with oily appearance,which may affect the sensory acceptance. Thus, in this research we attempted to reduce its oil absorption by using pregelatinized rice flour as the ingredient for cucur dough. The type of rice and temperature of extrusion process affect the characteristics of pregelatinized rice flour and final products. Thus, the objective of this research was to determine the effect of using pregelatinized rice flour on the oil uptake and sensory of cucur. The type of rice used were IR64 and IR42, and the extrusion process temperatures were 130 and 150°C. The oil uptake by cucur made with pregelatinized rice flour was analyzed during deep frying and sensory analysis was done on the resulting cucur. The results showed that the type of rice, temperature of extrusion, and their interactions had a significant effect on the characteristics and sensory of cucur. A combination of IR42 and 150°C resulted in cucur with 35.97% moisture content, 19.32% fat content, 18.14% moisture loss, 18.14% oil uptake, while the overall sensory attribute was acceptable to the panelists. Use of pregelatinized rice flour resulted in decrease in the oil uptake and moisture loss. Cucur made with pregelatinized rice flour has desirable intensities of sensory attributes (appearance, flavor, texture, and mouthfeel), which result in the higher overall preferences score.
Pengaruh Suhu Perendaman dengan Larutan Natrium Metabisulfit terhadap Karakteristik Fisikokimia Tepung Labu Kuning (Cucurbita moschata D.) Yesika Kristiani; Rina Rismaya; Elvira Syamsir; Didah Nur Faridah
Food Scientia : Journal of Food Science and Technology Vol 2 No 1 (2022): Januari - Juni
Publisher : LPPM Universitas Terbuka

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33830/fsj.v2i1.2488.2022

Abstract

Pumpkin (Cucurbita moschata D.) is an agricultural commodity with a fairly complete nutritional content and high fiber. The use of pumpkin which is still limited to traditional processed food can be expanded by processing it into flour. Pumpkin flour has a longer shelf life than a fresh pumpkin. It is also easy to distribute and to process into various types of processed food. This study is aimed to evaluate the physicochemical characteristics of pumpkin flour produced from different pretreatments. Pretreatments such as soaking in 0.10% sodium metabisulfite solution at room temperature 30 ºC and 80ºC for 10 minutes. The parameters measured were moisture content, ash, protein, fat, carbohydrates, dietary fiber, and color. Based on the test results, the difference in immersion temperature only significantly affected the color value. Pumpkin flour soaked in 0,10% sodium metabisulfite at an initial temperature of 80 ºC had color values of L= 64,87 ± 0,04; b* +52,95 ± 0,05, higher but color value a* =+6,89 ± 0,06.
PENINGKATAN SERAT PANGAN LARUT DARI AMPAS TAHU DAN SIFAT FUNGSIONALNYA DENGAN PERLAKUAN FISIK: TINJAUAN LITERATUR Rizki Aristyarini; Sedarnawati Yasni; Elvira Syamsir
Jurnal Teknologi Industri Pertanian Vol. 32 No. 1 (2022): Jurnal Teknologi Industri Pertanian
Publisher : Department of Agroindustrial Technology, Bogor Agricultural University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24961/j.tek.ind.pert.2022.32.1.84

Abstract

Tofu processing leaves by-product in the form of tofu dregs whose the utilization as food is still limited. Tofu dregs contain higher insoluble dietary fibre (IDF) than the soluble dietary fibre (SDF). SDF components have wider range of health benefits, and they tend to contribute better to food processing. This study aimed to analyse the potential of physical treatment to increase in SDF tofu dregs, examine changes in its functional properties, and determine the potential physical treatment applied in Indonesia based on the SDF profile. Research data from scientific literature namely research journals, master theses, undergraduate theses, and scientific reviews were collected and analyzed descriptively. The results of descriptive analysis of the literature showed that the physical treatments identified were combination of HHP and autoclave, steam explosion, combination of single screw extrusion and alkaline solution, double screw extrusion, BEP double screw extrusion, and autoclaving. Physical treatment on all instruments can increase the SDF content of tofu dregs. The water retention capacity (WRC) and swelling capacity of tofu dregs increased after being treated with combination of HHP and autoclave, double screw extrusion, and BEP double screw extrusion. The oil holding capacity (OHC) increased after being treated with combination of HHP and autoclave, and double screw extrusion, but the WRC and OHC decreased in the steam explosion treatment. The solubility of tofu dregs increased after being given steam explosion and autoclave. Changes in the functional characteristics of tofu dregs expand their potential for use in specific processed foods. Keywords: tofu dregs, physical modification, soluble dietary fiber, food processing
Co-Authors A.A. Ketut Agung Cahyawan W Alfia Aretzy Amalia Hana Arifa Amalia KM. Andreas Dalton Aris Sulaeman Asep Safari Asep Safari Aulana, Lena Nur Azis Boing Sitanggang Budi Nurtama Cholid Yamani Dede Robiatul Adawiyah Dedi Fardiaz Desi Sakawulan Dian Herawati Didah Nur Faridah Dodik Briawan Edi Setiawan Eko Yuniarsih EVA H DIREJA Fahma Yuliwardi Fahma Yuliwardi, Fahma Faizah Andarini Faleh Setia Budi Feri Kusnandar Feri Kusnandar Feri Kusnandar Feri Kusnandara Florentina Florentina FRANSISKA RUNGKAT ZAKARIA Gamal Pasya Heru Pitria Hastuti Hery Sumekar Hoerip Satyagraha Hunaefi, Dase Intan Nurul Azni ITP, Sugiyono Iwan Rusiardy Joelijani, Wiwiek Joelijani, Wiwik Karsi Ambarwati Kooswardhono Mudikdjo Kusnandara, Feri Lena Nur Aulana Maggy Thenawidjaja Suhartono Medi Nova Nindya Atika Indrastuti Nova, Medi Novriaman Pakpahan Nuri Andarwulan Nuri Rachmayani Nurul Ilmi Musra Palupi, Nurheni Sri Purwiyatno Hariyadi Putri Novita Savitri Reza Widyasaputra Rina Rismaya Rizki Aristyarini Safari, Asep Santi Dwi Astuti Satyagraha, Hoerip SEDARNAWATI YASNI Sherly Valentina Siti Nurbaya Slamet Budijanto Sri Widowati Sugiyono . Sugiyono Sugiyono Sugiyono Sugiyono Sugiyono Sugiyono Sugiyono Sugiyono Trifena Honestin Uju Warsono El Kiyat Winiati P. Rahayu Wiwiek Joelijani Wiwik Joelijani Yesika Kristiani