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All Journal Jurnal Teknologi Pertanian Makara Journal of Technology
Tamtarini Tamtarini
Department of Product Agricultural Technology, Faculty of Agricultural Technology, University of Jember, Jember 68121
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Electrical & Electronics Engineering Engineering Materials Science & Nanotechnology Mechanical Engineering

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The Effects of Addition of Non-Oilseed Legumes on Physical and Sensory Properties of Sweet Potato Flake Tamtarini, Tamtarini; Yuwanti, Sih
Jurnal Teknologi Pertanian Vol 6, No 3 (2005)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

The utilization of sweet potato (Ipomea batatas) is still limited. Flake is chosen as one of the diversification products of sweet potato. An addition of non-oily legumes is expected to improve the protein content of the flake. However, such an addition will eventually affect the characteristics of the flake, thus need to be evaluated. Three kinds of non-oil seed legumes i.e.: Hyacinth bean (Lablab purpureus (L) sweet), Jack bean (Canavalia ensiformis) and Lima bean (Phaseolus lunatus) were added at a level of 20%, 25% and 30%, respectively. The result showed that the kind of non-oilseed legumes influenced the degree of water absorption and fragility of the flake, but did not influence the lightness. An addition of Jack bean produced the highest degree of water absorption and the most fragile sweet potato based flake. In term of the taste, color and texture of the flake consumed with milk, however, an addition at a level of 20% of Lima bean seemed to be the most preferred product that was the one with moderate levels of degree of water absorption and fragility.   Key words: Sweet potato, flake, non-oil seed legumes
The Effect of Enzymatic Hydrolysis on The Properties of Protein Hydrolysate from Paddy Mushroom Palupi, Niken Widya; Windrati, Wiwik Siti; Tamtarini, Tamtarini
Makara Journal of Technology Vol. 14, No. 2
Publisher : UI Scholars Hub

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Protein hydrolysate was prepared from Paddy (Volvariella volvaceae) mushroom. Hydrolysis uses commercially protease available Protamex ™ with enzyme concentration of 0.1% (w/w). Hydrolysis was performed at three different temperatures (room temperature, 40 °C, and 50 °C) with different incubation periods (60, 90, and 120 minutes). Enzyme inactivation was done in 90 °C for 3 minutes. Yield and degree of hydrolysis ranged from 94.76% to 99.55% and 19.06% to 24.59%. Protein solubility was about 89–11,8%. The longer time of hydrolysis, the darker the color of protein hydrolysate. Protein hydrolysate which has hydrolysis at 50 °C for 120 minutes has the highest protein yield and the best sensory properties: 4.76 (taste liking), 3.68 (aroma liking), and 4.56 (overall liking). However, this protein hydrolysate has the potential for application as an ingredient in formulated diets.
Co-Authors Niken Palupi, Niken Niken Widya Palupi Sih Yuwanti Wiwik Siti Windrati Wiwik Windrati, Wiwik