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Lamria Mangunsong
Jurusan Teknologi Pertanian Politeknik Negeri Pontianak
Agriculture, Biological Sciences & Forestry Civil Engineering, Building, Construction & Architecture Computer Science & IT Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Mathematics

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Perbaikan Karakteristik Tepung Keladi Hitam Varietas Lokal Kalimantan Barat Melalui Fermentasi Umbinya dan Pemanfaatannya pada pembuatan Cake Susana Susana; Lamria Mangunsong; Iwan Rusiardy
Vokasi Vol 14 No 2 (2019): Vokasi
Publisher : Politeknik Negeri Pontianak

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (699.979 KB)

Abstract

Black tuber of local varieties of Kalimantan is one of a group of tubers that are rich in carbohydrates. Its use as a processed product is still limited and has constraints, including bitter taste and a little itching, low viscosity, low solubility and a less stable gel forming ability. Therefore, modification of black tuber tuber fermented is one way to overcome the limitations that exist in taro tuber so that it can be further processed into flour and used as a substitute for wheat flour. The purpose of this study is 1) to study the characteristics of black tuber of local fermented varieties including total dissolved solids, alcohol content, pH value, 2) studied the characteristics of black taro flour local varieties whose tuber fermentation included increased viscosity, gel strength, swelling power, and ease of dissolution. 3) studying the characteristics of modified local varieties of black tuber tuber modified by fermentation from the best treatment including flower and organoleptic power (color, taste, texture, pore) The stages in this study include making black taro tuber tape with variations in the concentration of yeast tape 0.125% (K1), 0, 25% (K2), 0.375% (K3), 0.5% (K4) and fermentation duration 24 hours, 48 ​​hours, and 72 hours with sample codes T1, T2 and T3. Next, the process of combing the fermented black taro tubers is carried out. The best treatment was 0.25% yeast concentration with 24-hour fermentation time and based on swelling power of 4.4296, then applied as a substitute for wheat flour in cake making with a ratio of 30: 70, 50: 50, 70: 30 (ratio Fermented tuber tuber flour: Wheat flour.
Efek Suhu Ekstraksi Kunyit dan Penggabungan Minyak Sawit Dalam Aplikasi Pembuatan Sabun Transparan Sebagai Media Perlindungan Kulit Desdy H Gunawan; Lamria Mangunsong
Vokasi: Jurnal Publikasi Ilmiah Vol 17 No 2 (2022): Vokasi
Publisher : Politeknik Negeri Pontianak

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31573/jv.v17i2.453

Abstract

The research is based on the need for natural ingredients that are protective for skin health to avoid infection. Considering that currently there is a dangerous outbreak caused by a virus, so it is very necessary to protect it in various preparations that are easy to use, such as soap. The purpose of the study was to determine the effect of the combination of palm oil and turmeric extract extracted with different temperature variations on the resulting transparent soap. The stages of this research have 3 main stages, namely 1) Making turmeric extract with temperature variations of 50.55 and 60oC for 15 minutes, 2) Making transparent soap with a formulation of turmeric extract and palm oil 3) Physical and chemical analysis of the resulting transparent soap. The test results concluded that the soap did not cause skin irritation, the range of alkaline pH was 9.5-9.6 and the foam stability was relatively maintained from all samples, the water content was below 15% and the ALB was carried 2.5% and the physical properties in the form of a soap hardness texture that did not shrink quickly. destroyed during use.
Co-Authors Desdy H Gunawan Iwan Rusiardy Susana Susana