Article Per Year (5 Year)
p-Index From 2019 - 2024
0.444
P-Index
This Author published in this journals
All Journal Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Journal of Applied Agricultural Science and Technology
Rini Yanti
Universitas Gadjah Mada
Agriculture, Biological Sciences & Forestry Engineering Immunology & microbiology Industrial & Manufacturing Engineering Mechanical Engineering

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
Chemical synthesis mono- and diacylglycerol from palm stearin-olein blend using continuous high shear stirred tank reactor Elma Sulistiya; Rini Yanti; Chusnul Hidayat
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 5, No 2 (2022)
Publisher : Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.afssaae.2022.005.02.4

Abstract

This research aimed to evaluate the effect of flow rate and processing time on the synthesis of high mono- and diacylglycerol (MDAG) from palm stearin-olein blend using high shear continuous stirred tank reactor (HS-CSTR). Glycerolysis-interesterification was performed at 120 ºC and flow rates of 6, 10, 14, 18, and 22 mL/min. Glycerol:oil ratio, stearin:olein ratio, NaOH concentration, and agitation rate were 1:5 (mol/mol), 60:40 (w/w), 3%, and 2000 rpm, respectively. The result showed that flow rate significantly affected MDAG concentration and the product's physical characteristics. The highest MDAG was obtained at a flow rate of 6 mL/min. MDAG concentration, slip melting point (SMP), melting point (MP), hardness, emulsion capacity, and stability were 60.36 ± 1.61%, 42.3 ± 0.01 ºC, 43.3 ± 0.06 ºC, 6.04 ± 0.32 N, 87.6 ± 1.75 % and 91.8 ± 2.99 % respectively. An increase in residence time, which means flow rate decreased, increased MDAG, SMP, MP, hardness, emulsion capacity, and stability of the product. Processing time did not significantly affect MDAG concentration and the product's physical properties. It means that acylglycerol concentrations and physical properties of the product did not fluctuate significantly during the process. Thus, it confirmed that the continuous process was stable and reached a steady state throughout the process.
Microbiota Properties and Texture of Rice Flour Bread with Pineapple Starter Icca Ratna Danila; Rini Yanti; Dian Anggraini Suroto
Journal of Applied Agricultural Science and Technology Vol. 7 No. 3 (2023): Journal of Applied Agricultural Science and Technology
Publisher : Green Engineering Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55043/jaast.v7i3.130

Abstract

Changing the ingredients also can change the properties of the bread. In this study, bread was made using rice flour and sourdough. Sourdough with Lactic Acid Bacteria (LAB) and yeast can also be added with pineapple starter to help microbiota growth. The study aimed to determine the amount of microbiota produced from sourdough with pineapple addition and its effect on the texture of rice flour bread. Pineapples with water and sugar were fermented to make pineapple starter. Pineapple starter is then used in sourdough making and fermented around 3-6 days. The mature sourdough was used in bread making. The addition of pineapple, in the form of a starter, made the pineapple sourdough (PS) have lower pH and higher titratable acidity (TA), total Lactic Acid Bacteria (LAB), and total yeast than sourdough without the addition of pineapple starter or wheat sourdough (WS). The pH and TA of PS at the peak were 3.25 and 2.67 mL of NaOH. The total LAB of PS at the peak was 9.27 Log CFU/g, and the total yeast was 9.30 Log CFU/g. PS reached its peak on the third day, while wheat sourdough (WS) reached it on the sixth day. The pineapple sourdough bread (PSB) had the lowest specific volume, and the highest texture properties compared to control bread (CB) and wheat sourdough bread (WSB), but there is no significance different. The addition of pineapple starter can fasten the fermentation time of sourdough and made the bread less brittle than CB.
Co-Authors Chusnul Hidayat Dian Anggraini Suroto Elma Sulistiya Icca Ratna Danila