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Universitas Ma’soem
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Pengaruh Jangka Waktu Perebusan terhadap Rendemen dan Beberapa Karakteristik Minyak Kelapa Sawit Aghnia Rahmawati; Kelik Putranto; Hendrawan Hendrawan; Eko Wahyudin
AGRITEKH (Jurnal Agribisnis dan Teknologi Pangan) Vol. 3 No. 2 (2023)
Publisher : Ma'soem University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32627/agritekh.v3i2.647

Abstract

The processing of crude palm oil aims to produce maximum result. However, there is a problem in processing of crude palm oil that is to determine the right boiling period according to temperature. The boiling period effects the separation speed of the oil from water and dirt so that determine the quality of crude palm oil. Research about the effect of boiling period on yield and some characteristics of crude palm oil had been conducted with the treatments were boiling periods 1, 1.5, 2, 2.5, 3, and 3.5 hours. The experiment took place at the Laboratory of Agriculture Faculty UICM and at the Chemistry Laboratory of Food Technology Ma’soem University. Characteristics observed were yield percentage, moisture content, free fatty acid content, and impurity determination. The objective of the research was to determine the right boiling period in order to produce the best characteristic of CPO. The experimental randomized block design was applied and every treatment was repeated four times. Result of the research showed that the boiling period of 2 hours was the best with yield percentage 71.83%, free fatty acid 2.20%, moisture content 4.77% and impurity 4.86%.
Pengaruh Substitusi Tepung Mocaf pada Tepung Terigu terhadap Karakteristik Mie Basah Putri Afriliyanti; Hendrawan Hendrawan; Asep Hodijat
Jurnal Dimamu Vol. 3 No. 1 (2023)
Publisher : Ma'soem University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32627/dimamu.v3i1.834

Abstract

The purpose of this study was to determine the appropriate percentage of mocaf flour substitution for the characteristics of the resulting wet noodles. The method used in this study was RAK with five treatments and five groups. The criteria for observations made on wet noodles included testing the water content, swelling power of the noodles, testing the elasticity of the noodles and organoleptik properties (taste, aroma and texture). The results showed that best percentage of mocaf flour substitution, namely treatment B (10%) has the best swelling power, the best elasticity and has the best texture compared to other mocaf flour substitution treatments.
Co-Authors Aghnia Rahmawati Asep Hodijat Eko Wahyudin Kelik Putranto Putri Afriliyanti