KARAKTERISTIK SIFAT FISIKO-KIMIA  TEPUNG SUKUN (Artocarpus altilis) DENGAN VARIETAS TODDO’PULI

Masita, Sri; Wijaya, Mohammad; Fadilah, Ratnawaty

doi:10.26858/jptp.v3i0.5722

Cited by 6 publications

(4 citation statements)

References 2 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The less water content in the material, the lower the weight of the final material so that the weight and percentage yield will also be smaller. This is as stated by Yonata et al, (2017) that the processing of poultry eggshells can affect the yield of eggshell flour produced, and Masita et al, (2017) and Martunis (2012) stated that the water content in an ingredient affects the yield of flour produced. The high water content in the material will cause the resulting flour yield to be more (Ramlan et al, 2016).…”

Section: Resultssupporting

confidence: 52%

Alternative Use of Tamarind Pretreatment in Making Eggshell Flour

Wijinindyah¹,

Selvia²,

Chotimah³

et al. 2022

BJAS

View full text Add to dashboard Cite

The use of acid pretreatment in the manufacture of eggshell flour is an alternative way to speed up drying time, reduce product odor, and facilitate the absorption of nutrients when consumed. Tamarind is one type of acidifying agent that is widely available around, both sold commercially and naturally. This study aims to examine the differences in the use of various types of tamarind pretreatment in the process of making eggshell flour. The type of acid used as pretreatment was Tamarind in Lombok, Kalimantan, and Java. The method of this research is to soak egg shells with various types of tamarind mentioned above for 3 (three) hours. Parameters observed were proximate analysis (water content, ash, fat, protein, crude fiber, carbohydrates) and minerals (calcium and phosphorus), pH and yield. The results show that there are differences in the administration of acid pretreatment to the observed parameters. The results of the treatment showed that the best proximate value was obtained in the Lombok tamarind pretreatment and the main control, as well as the yield and calcium levels. The best value of phosphorus content was in the use of Lombok tamarind pretreatment and the main control.

show abstract

Section: Resultssupporting

confidence: 52%

Alternative Use of Tamarind Pretreatment in Making Eggshell Flour

Wijinindyah¹,

Selvia²,

Chotimah³

et al. 2022

BJAS

View full text Add to dashboard Cite

show abstract

“…Perlu dilakukan pengolahan lebih lanjut untuk memperpanjang masa simpan buah sukun. Salah satu pengolahan yang dapat dilakukan yaitu membuat tepung sukun (Masita, 2017).…”

Section: Pendahuluanunclassified

Pengaruh Perbandingan Terigu dan Tepung Sukun (Artocarpus altilis) Terhadap Sifat Fisiko-Kimia dan Sensoris Bolu Kukus

Surachman

Putra

Wiadnyani

2022

itepa

View full text Add to dashboard Cite

In general, the raw ingredients for making steamed sponge is wheat flour, but nowadays it can be mixed with breadfruit flour to reduce the use of wheat flour. This study aimed to determine the effect of the comparison of wheat flour and breadfruit flour (Artocarpus altilis) on physico-chemical and sensory properties of steamed sponge cake and find out the comparison of wheat flour and breadfruit flour to obtain the best physico-chemical and sensory properties of steamed sponge cake. The experimental design used was Completely Randomized Design with the comparison treatment. The design used in this study was a Completely Randomized Design (CRD) with the treatment of the amount of wheat flour and breadfruit flour (100%:0%, 90%:10%, 80%:20%, 70%:30%, 60%:40% and 50%:50%). All treatments were repeated three times, resulting in 18 experimental units. The data obtained were analyzed with Analysis of Variance and if the treatment had a significant effect, then continued with the Duncan Multiple Range Test. The results showed that the addition of breadfruit flour had a significant effect on water content, ash content, protein content, fat content, crude fiber content, carbohydrate content, swelling power, scoring test for color, smell, texture, taste, hedonic test for taste and overall acceptance. A comparison of 70% wheat flour and 30% breadfruit flour produces steamed sponge cake with the best physico-chemical and sensory properties with the criteria of 34.04% moisture content, 0.84% ash content, 6.17% protein content, 3.73% fat content, 55.21% carbohydrate content, 3.53% crude fiber content, 65.80% swelling power and sensory properties of cream color and slightly like, the smell of breadfruit is weak and slightly like, the texture is slightly soft and slightly like, breadfruit taste is weak and slightly like, and overall acceptance is slightly like.

show abstract

“…Sukun berpotensi untuk dikembangkan sebagai bahan baku dalam proses pembuatan edible film karena kandungan pati (amilosa) yang tinggi (Masita et al, 2017) dan produksinya yang melimpah di Indonesia. Sukun sebagai sumber patinya karena kandungan patinya yang cukup tinggi yaitu sebesar 60 %, pemanfaatannya belum optimal, serta jumlahnya melimpah hampir di setiap daerah.…”

Section: Pendahuluanunclassified

POTENSI EKSTRAK KAYU MANIS (Cinnamomum burmannii) SEBAGAI SENYAWA ANTIMIKROBIA PADA EDIBLE FILM PATI SUKUN (Artocarpus communis)

Karyantina

Suhartatik

Prastomo

2021

J. Teknol. Hasil. Pertanian

View full text Add to dashboard Cite

Issues about environmental damage caused by the presence of plastic-based packaging materials require the development of eco-friendly packaging materials. Breadfruit starch contains amylose which has the potential to be developed into natural packaging materials, or edible films. Another function of packaging was to protect food ingredients from damage, one of which was microbiological damage. This study aimed to determine the level of breadfruit starch to produce edible films that meet the standards and to determine the ability of cinnamon extract to inhibit the activity of tested bacteria. The study was conducted using a factorial completely randomized design with 2 factors, namely the concentration of breadfruit starch and the concentration of cinnamon. The results showed that breadfruit starch can be used at a level of 6% which will produce edible film with a tensile strength of up to 6.37 MPa and a thickness of 0.23 mm. Cinnamon extract were able to inhibit the growth of Escherichia coli and Staphylococcus aureus bacteria. Both breadfruit starch and cinnamon extract have the potential to be developed as natural ingredients in the process of making edible films.

show abstract

KARAKTERISTIK SIFAT FISIKO-KIMIA TEPUNG SUKUN (Artocarpus altilis) DENGAN VARIETAS TODDO’PULI

Cited by 6 publications

References 2 publications

Alternative Use of Tamarind Pretreatment in Making Eggshell Flour

Alternative Use of Tamarind Pretreatment in Making Eggshell Flour

Pengaruh Perbandingan Terigu dan Tepung Sukun (Artocarpus altilis) Terhadap Sifat Fisiko-Kimia dan Sensoris Bolu Kukus

POTENSI EKSTRAK KAYU MANIS (Cinnamomum burmannii) SEBAGAI SENYAWA ANTIMIKROBIA PADA EDIBLE FILM PATI SUKUN (Artocarpus communis)

Contact Info

Product

Resources

About