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All Journal Jurnal Hasil Penelitian Industri
Nanik Indah Setianingsih, Nanik Indah
Balai Besar Teknologi Pencegahan Pencemaran Industri, Jl. Ki mangunsarkoro No. 6 Semarang
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Energy Environmental Science

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PANGAN ALTERNATIF PENGGANTI BERAS BERBASIS BAHAN BAKU LOKAL (Food Alternatives to Rice Based on Local Raw Material) Setianingsih, Nanik Indah
Jurnal Hasil Penelitian Industri Vol 25, No 2 (2012)
Publisher : Baristand Industri Banda Aceh

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Abstract

Penelitian ini bertujuan untuk mendapatkan teknologi proses serta formulaterbaik dalam menghasilkan produk pangan alternatif pengganti beras dengan nilai giziyang mendekati beras. Bahan utama yang digunakan untuk membuat pangan penggantiberas adalah pati sagu dan bahan tambahan lain yang terdiri dari kacang kedelai dankacang hijau. Pati sagu diformulasikan dengan tepung kacang hijau dan kacang kedelaidalam empat formula. Teknologi proses yang dilakukan meliputi tahap pencampuran,tahap granulasi, tahap pregelatinisasi dan tahap pengeringan. Hasil analisa nutrisimenunjukkan beras sagu formula 2 (75% sagu, 25% kedelai) mengandung kadarkarbohidrat mendekati beras serta nutrisi protein, lemak dan serat yang paling tinggi.Beras sagu formula 4 (70% sagu, 15% kedelai, 15% kacang hijau) memiliki nilaikarbohidrat setara dengan beras, serta mengandung nilai nutrisi protein, lemak dan seratyang mendekati beras. Hasil uji organoleptik secara hedonik menunjukkan panelismenyukai tekstur dari nasi beras sagu secara umum dan menyukai rasa serta warna nasiberas sagu dengan pemasakan kombinasi 70% beras dan 30% beras sagu. Hasil analisaumur simpan dengan parameter mikrobiologi menunjukkan bahwa beras sagu masihmemenuhi persyaratan dengan waktu penyimpanan selama empat bulan.
PENGGUNAAN BAHAN PEMUCAT PADA PRODUKSI KACANG GARING (The Use of Bleach in Crispy Peanut Production) Setianingsih, Nanik Indah; Christianto, Herry Yuli; Nilawati, Nilawati
Jurnal Hasil Penelitian Industri Vol 27, No 2 (2014)
Publisher : Baristand Industri Banda Aceh

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Abstract

Some of crispy peanut industry used alum as additive in order to make thecolor of peanut looks white and clean. Using alum in food production is not recommended,because alum is unlisted as additive food and also has negatif effect for health. The aim ofthis research was to find additive to replace alum in crispy peanut production, effective inbleaching and don’t have negatif effect for health. This research used completly randomfactorial design with kind of bleach and time of dyeing factor. The result of variantanalysis of lightness level parameter show that 87,5% of treatment resulted lightness levelvalue different with control significantly. Most of optimal lightness level value be obtainedin using 1% of bleach both of calcium sulfat and calcium oxide. Use of calsium sulfatresulted higher of lightness level value than calsium oxide. The result of organoleptic testshow that panelist liked taste, texture and color of crispy peanut commonly. Treatmentwith time of dyeing and kind of bleach 1% concentration did not affecting the difference inorganoleptic valuation significantly. The result analysis base of quality requirements,crispy peanut with time of dyeing and kind of bleach 1% concentration treatment meet thedetermined standard.
Co-Authors Danny Widyakusuma Hermawan, Danny Widyakusuma Farida Crisnaningtyas, Farida Hanny Vistanty, Hanny Herry Yuli Christianto, Herry Yuli Marihati Marihati, Marihati Misbachul Moenir, Misbachul Nani Harihastuti, Nani Nasuka Nasuka, Nasuka Nilawati Nilawati Novarina Irnaning Handayani, Novarina Irnaning Nur Zen, Nur Pratiwi, Ningsih Ika Rame Rame, Rame Rizal Awaludin Malik, Rizal Awaludin Rustiana Yuliasni, Rustiana Sartamtomo Sartamtomo, Sartamtomo Silvy Djayanti Susdawanita Susdawanita, Susdawanita Wicaksono, Kukuh Aryo