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All Journal Agrointek Jurnal technoscientia Caraka Tani: Journal of Sustainable Agriculture Food Science and Technology Journal (Foodscitech) JURNAL TEKNOLOGI TECHNOSCIENTIA
Enny Karti Basuki Susiloningsih
Program Studi Teknologi Pangan, Fakultas Teknik UPN “Veteran” Jawa Timur
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Earth & Planetary Sciences Engineering Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering

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EFEK PENAMBAHAN ASAM SITRAT DAN LAMA PEMANASAN TERHADAP MUTU MINYAK KACANG TANAH SELAMA PENYIMPANAN Susiloningsih, Enny Karti Basuki
JURNAL TEKNOLOGI TECHNOSCIENTIA Technoscentia Vol 1 No 2 Februari 2009
Publisher : Lembaga Penelitian & Pengabdian Kepada Masyarakat (LPPM), IST AKPRIND Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (114.704 KB) | DOI: 10.34151/technoscientia.v1i2.396

Abstract

The research aims to analyze the effect of citric acid addition on the quality of peanut oil during storage. Before extracting the oil by steaming and dry heating to know the content and the peroxide value of oil 0 ppm or 200 ppm of citric acid is added to the oil produced from all treatments. The oil samples were stored for 12 weeks at 30°C. It is found that steaming at 90oC for 30 minutes, the oil content is 24,84% peroxide value 1.10 meq/kg oil, free fatty acid 0.017% and iodine value 89.955. Meanwhile, dry heating at 45oC without citric acid, the peroxide value 73.75 meq/kg oil, free fatty acid 0.017% and iodine value 89.995 and with citric acid 200 ppm, peroxide value 69.75 meq/kg oil, free fatty acid 0.664% and iodine value 83.685 and not rancid.
EFEK PENAMBAHAN ASAM SITRAT DAN LAMA PEMANASAN TERHADAP MUTU MINYAK KACANG TANAH SELAMA PENYIMPANAN Susiloningsih, Enny Karti Basuki
JURNAL TEKNOLOGI TECHNOSCIENTIA Technoscentia Vol 1 No 2 Februari 2009
Publisher : Lembaga Penelitian & Pengabdian Kepada Masyarakat (LPPM), IST AKPRIND Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34151/technoscientia.v1i2.396

Abstract

The research aims to analyze the effect of citric acid addition on the quality of peanut oil during storage. Before extracting the oil by steaming and dry heating to know the content and the peroxide value of oil 0 ppm or 200 ppm of citric acid is added to the oil produced from all treatments. The oil samples were stored for 12 weeks at 30°C. It is found that steaming at 90oC for 30 minutes, the oil content is 24,84% peroxide value 1.10 meq/kg oil, free fatty acid 0.017% and iodine value 89.955. Meanwhile, dry heating at 45oC without citric acid, the peroxide value 73.75 meq/kg oil, free fatty acid 0.017% and iodine value 89.995 and with citric acid 200 ppm, peroxide value 69.75 meq/kg oil, free fatty acid 0.664% and iodine value 83.685 and not rancid.
The Characteristics of Crackers Made from Formulation of Wheat and Modified Water Yam Flour Rosida, Rosida; Susiloningsih, Enny Karti Basuki
Food Science and Technology Journal (Foodscitech) Vol 3 No 1 (2020)
Publisher : Universitas Dr Soetomo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (207 KB) | DOI: 10.25139/fst.v0i0.2681

Abstract

The previous study showed that combination of wheat flour (70%) and modified water yam flour (30%) produced crackers which had the best characteristics. In this research, the effect of formulation of wheat and three kind of modified water yam flour on Resistant Starch (RS) content and Glycaemic index of the crackers were studied. Modified water yam flour was made from purple, white, and yellow ones which had been treated by three cycles autoclaving-cooling process. The native water yam flour, without treatment with autoclaving, were used as comparison. The result showed that sample crackers had higher resistant starch (1.67 -3.65%) and dietary fiber (16.65 -18.41%) content, compared to standard crackers from wheat flour. Furthermore, the crackers from modified yam flour with white water had the lowest GI (34.13) comparing with other crackers. So it could be developed as functional food for preventing diabetes mellitus or other digestive tract disrupter.
The Characteristics of Crackers Made from Formulation of Wheat and Modified Water Yam Flour Rosida, Rosida; Susiloningsih, Enny Karti Basuki
Food Science and Technology Journal (Foodscitech) Vol 3 No 1 (2020)
Publisher : Universitas Dr Soetomo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (207 KB) | DOI: 10.25139/fst.v0i0.2681

Abstract

The previous study showed that combination of wheat flour (70%) and modified water yam flour (30%) produced crackers which had the best characteristics. In this research, the effect of formulation of wheat and three kind of modified water yam flour on Resistant Starch (RS) content and Glycaemic index of the crackers were studied. Modified water yam flour was made from purple, white, and yellow ones which had been treated by three cycles autoclaving-cooling process. The native water yam flour, without treatment with autoclaving, were used as comparison. The result showed that sample crackers had higher resistant starch (1.67 -3.65%) and dietary fiber (16.65 -18.41%) content, compared to standard crackers from wheat flour. Furthermore, the crackers from modified yam flour with white water had the lowest GI (34.13) comparing with other crackers. So it could be developed as functional food for preventing diabetes mellitus or other digestive tract disrupter.
The Characteristics of Crackers Made from Formulation of Wheat and Modified Water Yam Flour Rosida, Rosida; Susiloningsih, Enny Karti Basuki
Food Science and Technology Journal (Foodscitech) Vol. 3 No. 1 (2020)
Publisher : Universitas Dr Soetomo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (207 KB) | DOI: 10.25139/fst.v0i0.2681

Abstract

The previous study showed that combination of wheat flour (70%) and modified water yam flour (30%) produced crackers which had the best characteristics. In this research, the effect of formulation of wheat and three kind of modified water yam flour on Resistant Starch (RS) content and Glycaemic index of the crackers were studied. Modified water yam flour was made from purple, white, and yellow ones which had been treated by three cycles autoclaving-cooling process. The native water yam flour, without treatment with autoclaving, were used as comparison. The result showed that sample crackers had higher resistant starch (1.67 -3.65%) and dietary fiber (16.65 -18.41%) content, compared to standard crackers from wheat flour. Furthermore, the crackers from modified yam flour with white water had the lowest GI (34.13) comparing with other crackers. So it could be developed as functional food for preventing diabetes mellitus or other digestive tract disrupter.
KARAKTERISTIK MIE KERING DENGAN SUBSTITUSI TEPUNG GEMBILI DAN PENAMBAHAN PLASTIZISER GMS (GLISEROL MONO STEARAT) Sri Winarti; Enny Karti Basuki Susiloningsih; Ferry Yusuf Zaenal Fasroh
AGROINTEK Vol 11, No 2 (2017)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v11i2.3069

Abstract

Mie saat ini merupakan salah satu makanan yang sangat digemari semua masyarakat, hal ini didukung dengan kecenderungan dan pola hidup masyarakat modern yang lebih menginginkan makanan siap saji. Kebutuhan terigu yang merupakan bahan dasar pembuatan mie perlu diimbangi dengan upaya substitusi dengan bahan baku local, salah satu alternatif menggunakan tepung umbi gembili (Dioscorea esculenta L.). Meskipun telah dapat dikembangkan menjadi tepung, kelemahan dari sifat fungsional tepung umbi gembili ialah tidak adanya kandungan gluten pada tepung gembili yang mengakibatkan adonan mie kurang elastis. Salah satu upaya untuk memperbaiki kelemahan tersebut adalah dengan penambahan plastisizer yaitu gliserol monostearat untuk memperbaiki karakteristik mie kering. Penelitian ini bertujuan mempelajari pengaruh substitusi tepung gembili dan penambahan gliserol monostearat terhadap kualitas fisikokimia dan organoleptik mie, sehingga dihasilkan mie dengan kualitas baik dan disukai konsumen.Rancangan penelitian yang digunakan adalah Rancangan Acak Lengkap (RAL) yang terdiri dari 12 perlakuan dan tiga kali ulangan dengan perlakuan substitusi tepung gembili (0%; 15%; 30%; dan 45%) dan penambahan GMS (1%; 2%; 3%). Data dianalisa menggunakan metode two-way ANOVA pada tingkat kepercayaan 95%, Jika ada perbedaan antar perlakuan dilanjutkan dengan Uji Duncan α = 5%,  dan untuk analisa uji organoleptik menggunakan metode hedonik scale scoring dengan perhitungan data menggunakan metode friedman. Hasil penelitian menunjukan mie kering tepung gembili dengan perlakuan substitusi tepung gembili 15% dan penambahan gliserol monostearat 3% merupakan perlakuan terbaik dengan nilai kadar air 8,84%, kadar abu 1,65%, kadar protein 7,50%, kadar pati 55,99%, daya rehidrasi 41,93%, elastisitas 25,69%, cooking loss 7,94%, serta jumlah ranking warna 132,00, aroma 114,50, dan tekstur 183,00
KAJIAN PROPORSI TEPUNG JAGUNG (Zea mays) DAN TEPUNG JANTUNG PISANG (Musa paradisiaca L.) DENGAN PENAMBAHAN KUNING TELUR PADA BISKUIT JAGUNG Enny Karti Basuki Susiloningsih; Fesdila Putri Nurani; Aprilia Tri Sintadewi
AGROINTEK Vol 14, No 2 (2020)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v14i2.5867

Abstract

Recently the development of innovation in food products increased in order to add health benefits to those who consume it. Corn flour has a main component of starch about 70% and banana bud flour contains fiber which is high enough to be used as biscuit-making material. The addition of egg yolks in the manufacture of biscuits is used to help improve the texture to be more crispy. This study aims to determine the proportion of corn flour and banana bud flour with the addition of egg yolks to product corn biscuits which is favored by panelists. This study used a completely randomized design (CRD) factorial pattern with two factors. The first factor is the proportion of corn and banana bud flour (90:10, 85:15, 80:20), the second factor is the addition of egg yolk 10%, 20%, 30% (b / b). The best treatment is the proportion of corn flour: banana bud flour = 85: 15 and egg yolk addition of 10% (b / b) with a color preference value of 3.24, taste of 3.40 and aroma of 3.40, yield of 92.25%, content water 3.03%, ash content 1.1%, fat content 10.11%, protein content 9.67%, carbohydrate content 71.04%, crude fiber 3.31%, breaking power1.50 N
KAJIAN FERMENTASI KACANG TANAH DARI HASIL EKSTRAKSI MINYAK DENGAN CARA PENGEMPAAN Enny Karti Basuki Susiloningsih; Titi Susilowati
Caraka Tani: Journal of Sustainable Agriculture Vol 23, No 2 (2008): October
Publisher : Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1839.334 KB) | DOI: 10.20961/carakatani.v23i2.13966

Abstract

Research on changes in physico-chemical and functional properties of flour partially defatted peanut with R. oligosporus and R. oryzae were conducted. Before fermentation hull peanut was extracting the oil by hydraulic press. The experiment was arranged in completely randomized design in two times, treatment consisted of five fermentation duration (0, 8, 20, 22 and 24 hours) and two starter (R. oligosporus and R. oryzae). The result showed that R. oryzae grow faster than R. oligosporus and has gray black mycellium. Optimum time fermentations was 22 hours and fermented peanut flour by R. oligosporus has physico-chemical and functional properties better than R. oryzae.
Co-Authors Aprilia Tri Sintadewi Ferry Yusuf Zaenal Fasroh Fesdila Putri Nurani Rosida Rosida Sri Winarti Titi Susilowati