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MODIFIKASI PATI GARUT (Marantha arundinacea) DENGAN PERLAKUAN SIKLUS PEMANASAN SUHU TINGGI-PENDINGINAN ( AUTOCLAVING-COOLING CYCLING) UNTUK MENGHASILKAN PATI RESISTEN TIPE III [Arrowroot (Marantha arundinacea) Starch Modification Through Autoclaving-Coo Sugiyono .; Ratih Pratiwi; Didah Nur Faridah
Jurnal Teknologi dan Industri Pangan Vol. 20 No. 1 (2009): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

The objectives of this research were to modify arrowroot starch to produce resistant starch type III by autoclaving-cooling cycling and to characterize the modified arrowroot starches according to their chemical properties. The research consisted of three steps : arrowroot extraction, starch modification, and chemical characterization. The extraction of arrowroot produced 10.78% starch. Starch modification by autoclaving-cooling cycle(s) was run in 6 different treatments with the aim of observing optimal yield of resistant starch. Resistant starch (RS) was produced through 1, 3, 5 cycle(s) of autoclaving-cooling treatment with different gelatinization periods (15 and 30 minutes autoclaving) for each cycle. Properties analyzed were starch digestibility, fat content, protein content, resistant starch content, and dietary fiber content. Native starch and commercial RS type III (Novelose 330) were also analyzed as a comparison.   Based on the starch digestibility, modified starch from 5 cycles, 15 minutes gelatinization period had the lowest digestibility while modified starch from 3 cycles, 15 minutes gelatinization period had no significant difference with commercial RS type III. Those two modified starches, native starch, and Novelose 330 were chosen for further chemical analysis. The fat content and protein content of the four samples were below 1% (db). Low fat and protein content were required to optimize the RS yield. The modification treatment  increased the dietary fiber content. The RS content of native starch, Novelose 330, modified starch 3 cycles, 15 minutes gelatinization period, and modified starch 5 cycles, 15 minutes gelatinization period were 2.12% (db), 20.80% (db), 10.91% (db), and 12.15% (db), respectively. It means that repeating autoclaving-cooling cycling could increase RS yield up to 6 times.                  
KAJIAN FORMULASI BISKUIT JAGUNG DALAM RANGKA SUBSTITUSI TEPUNG TERIGU [Study on Corn Biscuit Formulation to Subtitute of wheat Flour] Cynthia Gracia C.L; Sugiyono .; Bambang Haryanto
Jurnal Teknologi dan Industri Pangan Vol. 20 No. 1 (2009): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

The research was conducted to study the formulation of substitute by corn flour. The flour used roasted corn flour and unroasted corn flour. Results showed that biscuit’s made of 80 gr corn flour and 20 gr wheat flour were accepted by panelist’s and the best formulation was 80 gr corn flour, 20 gr wheat flour, 50 gr margarine, 50 gr sugar and 10 gr yellow egg both of two corn flour. Roasting treatment of corn flour significantly affected fat content, carbohydrate content and digestibility of protein of the biskuit.
Effects of Pre-treatments Prior Drying on Young Corn Kernel Instant (YCKI) Marleni Limonu; Sugiyono .; Feri Kusnandar
Jurnal Teknologi dan Industri Pangan Vol. 19 No. 2 (2008): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

he objective of this research was to study the effects of pre-gelatinization and freezing processes on physico-chemical characteristics of young corn kernel instant. The results showed that pre-gelatinization and slow freezing processes significantly affected bulk density, rehidration capacity, hardness and cooking time of young corn kernel instant. The study of water sorption isothermic showed that the product had a sigmoid curve. Based on this curve, shelf life of the product had been calculated. The YCKI waxy, YCKI Flint, and YCKI Sweet products packed in alufo had shelf life of 7.2, 12.1 and 13.8 months respectively.Key words: young corn kernel instant, pre-gelatinization,slow freezing, drying, water sorption isothermic, shelf life
Characterization of Sweet Potato Flour (Ipomea batatas L.) var. Shiroyutaka and Assesment of the potential as Alternative Carbohydrate Source For Food Product Beni Hidayat; Adil Basuki Ahza; Sugiyono .
Jurnal Teknologi dan Industri Pangan Vol. 18 No. 1 (2007): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

This research was aimed to characterize sweet potato flour var. shiroyutaka and assessment of its potential as alternative carbohydrate source on food product. Characterization was conducted on flour processed from sweet potato var. shiroyutaka harvested at four months was characteristic, these included whiteness degree and water absorption of the flour, ratio of amylase-amylopectin, form and size of starch granule, and starch digestibility. The research showed that whiteness degree and water absorption of the flour were 78,82% ( 0,52) and 1,25 g/g ( 0,12) respectively. The ratio of amylase-amylopectin, gelatinization temperature, maximum viscosity and invitro starch digest ability were 69.82%: 30.18%, 78-900C and 84,78% respectively. The granule of its starch was round form and with size 2-4 micron. The main potential of the flour is related with its specific characteristics which were the amylose-amylopectin ratio, the starch amylograph profile, form and size of starch granule, and the starch digest ability. These parameters implied that, the flour should be utilized in the production specific food products. Key words : sweet potato flour, amylose, gelatinization, digest ability, water absorption
Effects of Freezing and Drying Methods on the Characteristics of Instant Corn Grits Hernawaty Husain; Tien R Muchtadi; Sugiyono .; Bambang Haryanto
Jurnal Teknologi dan Industri Pangan Vol. 17 No. 3 (2006): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

Bassang is a traditional food of Makassar mainly made of corn grits. The food takes about 23 hours of traditional preparation. This lengthy process leads to a need for a technological innovation for a quicker preparation. In this study corn kernels were ground into grits. The corn grits were then gelatinized, frozen and dried using cabinet, fluidized bed, oven, and vacuum dryers. Soaking of kernels in 1% sodium citric followed by slow freezing yielded better results compared to soaking in calcium chloride followed by steaming and quick freezing. Oven drying yielded better results compared to cabinet, vacuum and fluidized bed drying, in relation to the porous characteristics and rehidration time. Instant corn grits can be cooked for 7 minutes. Key words : corn, bassang, drying, instant.
OptimationStudy of Processing Technology of Instant Corn Grits Sugiyono .; Soewarno T Soekarto; Purwiyatno Hariyadi; Agus Supryadi
Jurnal Teknologi dan Industri Pangan Vol. 15 No. 2 (2004): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

This research was aimed to process corn kernels into instant corn-grits. Corn kernels were milled into grits and pregelatinized before drying to make them instant product. The study showed that pre-gelatinization step affected the degree of gelatinization of corn-grits, which inturn significantly affected characteristics of the product such as cooking time, degree of swelling and amount of water absorbed. Processing of corn kernels into instant corn-grits yielded 60 – 63% product. Instant corn grits can be cooked for 5 minutes. The shelf life of the product lasted for 12.8 – 13.4 months. Key words : Pre-gelatinization, instant, corn-grits.
Characterization of Maltodextrin DP 3-9 and Assesment of Its Potential Application as Carbohydrate Source in Sport Drink Beni Hidayat; Adil Basuki Ahza; Sugiyono .
Jurnal Teknologi dan Industri Pangan Vol. 14 No. 1 (2003): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

This research was aimed at characterization of maltodextrin DP 3-9 (produced by enzymatic hydrolysis and membrane separation process) as compared to commercial maltodextrin and glucose and assessment of its potential application as carbohydrate source in sport drink. The research showed that application of maltodextrin DP 3-9 had some advantages as compared to glucose with regard to absorption rate that was 2 times longer (60 minutes instead of 30 minutes), osmolality degree that was 5,6 times lower (178 mOsmol/kg as compared to 1000 mOsmol/kg), and relative sweetness degree that was 10 - 11 times lower (6,15-7,20 as compared to 57,00-61,00). However, thie application of maltodekstrin DP 3-9 had limitation which was shown by its viscosity characteristic that was 5,70 -- 6,20% higher (1,29 cSt and 1,37 cSt as compared to 1,22 cSt and 1,29 cSt). When compared to commercial maltodextrin, maltodextrin DP 3-9 is favorable as carbohydrate source in sport drink based on its absorption rate that was more than 2 times faster (60 minutes as compared to more than 120 minutes) and storage stability at refrigeration temperature (which was more than 8 weeks, with or without sterilization; with sterilization). Key words : Maltodextrin DP 3-9, carbohydrate source and sport drink
PENGEMBANGAN PRODUK MI INSTAN DARI TEPUNG HOTONG (Setaria italica Beauv.) DAN PENDUGAAN UMUR SIMPANNYA DENGAN METODE AKSELERASI [Development of Instant Noodle Made from Foxtail Millet (Setaria italica Beauv.) Flour and Prediction of Its Shelf Life u Sugiyono .; Sarwo E. Wibowo; Sam Herodian; Sri Widowati; B.A. Susila Santosa
Jurnal Teknologi dan Industri Pangan Vol. 21 No. 1 (2010): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

The objective of this research was to develop instant noodle products made from foxtail millet flour and to predict their shelf life using acceleration method.  The instant noodle was produced using 30, 35, 40% water, and steaming process for 10, 15, 20 minutes. The best noodle product was achieved with 30% water addition and 10 minutes steaming. The noodle contained 2.33% moisture, 1.86% ash,  9.83% protein, 14.66% fat, and 71.33% carbohydrate. The product had 70.47Hue value, 68.64 whiteness (L), 1641.33 gramforce hardness, 473.43 gramforce stickiness, 160.02% water absorption, 19.38% cooking loss, and 6.5 minutes  rehydration time.  Prediction of the product shelf life using the acceleration method showed that the noodle product had a shelf life of 99.86 days based on its rancidity.
PROBLEM BASED LEARNING” DALAM MENINGKATKAN KEMAMPUAN MEMECAHKAN MASALAH MASALAH HAK ASASI MANUSIA DALAM PELAJARAN PENDIDIKAN KEWARGANEGARAAN Sugiyono .
PARADIGMA : JURNAL ILMU PENGETAHUAN AGAMA, DAN BUDAYA Vol 16 No 2 (2015): PARADIGMA : Jurnal Ilmu Pengetahuan, Agama dan Budaya
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat Universitas Islam 45

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Abstract

Tujuan Penelititan Tindakan Kelas ini adalah meningkatkan kemampuan memecahkan masalah HAM dalam mata pelajaran PKn khususnya kelas X AK 2 pada SMK Negeri 2 Kota Bekasi sehingga pembelajaran PKn menjadi lebih menyenangkan dan menimbulkan kreatifitas. Jumlah siswa yang dijadikan responden adalah 37 orang, yang terdiri dan 3 orang laki-laki dan 34 orang perempuan. Temuan pada penelitian menjawab hipotesis yang dirumuskan pada bab II bahwa melalui model Problem Based Learning dapat meningkatkan kemampuan memecahkan masalah Hak Asasi Manusia dalam mata pelajaran Pendidikan Kewarganegaraan pada siswa SMK Negeri 2 Kota Bekasi
PROBLEM BASED LEARNING” DALAM MENINGKATKAN KEMAMPUAN MEMECAHKAN MASALAH MASALAH HAK ASASI MANUSIA DALAM PELAJARAN PENDIDIKAN KEWARGANEGARAAN Sugiyono .
PARADIGMA : JURNAL ILMU PENGETAHUAN AGAMA, DAN BUDAYA Vol 16 No 2 (2015): PARADIGMA : Jurnal Ilmu Pengetahuan, Agama dan Budaya
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat Universitas Islam 45

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Abstract

Tujuan Penelititan Tindakan Kelas ini adalah meningkatkan kemampuan memecahkan masalah HAM dalam mata pelajaran PKn khususnya kelas X AK 2 pada SMK Negeri 2 Kota Bekasi sehingga pembelajaran PKn menjadi lebih menyenangkan dan menimbulkan kreatifitas. Jumlah siswa yang dijadikan responden adalah 37 orang, yang terdiri dan 3 orang laki-laki dan 34 orang perempuan. Temuan pada penelitian menjawab hipotesis yang dirumuskan pada bab II bahwa melalui model Problem Based Learning dapat meningkatkan kemampuan memecahkan masalah Hak Asasi Manusia dalam mata pelajaran Pendidikan Kewarganegaraan pada siswa SMK Negeri 2 Kota Bekasi