13 research outputs found

    Perubahan Karakteristik Fisikokimia Tepung Onggok Selama Proses Fermentasi Semi Padat Menggunakan Saccharomyces cerevisiae

    Get PDF
    Cassava bagasse is a by-product of tapioca industry whose use as food is relatively limited.The improvement of the cassava bagasse flour characteristics as a food ingredient can bedone through a semi-solid fermentation process. The aim of this study was to examine thechanges in physicochemical characteristics of cassava bagasse flour during the semi-solidfermentation process using Saccharomyces cerevisiae. The semi-solid fermentation processwas carried out for 0 days (control), 1 day, 2 days, 3 days, 4 days, and 5 days. Observationsof physicochemical characteristics include pasting characteristics, microstructure, waterabsorption index, and water solubility index. The results showed that the fermentationprocess had no effect on the gelatinization temperature but affected the viscosity of thecassava bagasse flour; during fermentation, liberation and erosion of the starch granule willbe more intense occur, as well as an increase in water absorption index and water solubilityindex

    Assessment of Corn-Based Rice Analogues Made from Modified Corn Flour and Cassava Starch Which Processed by Granulation Method as Functional Food

    Get PDF
    Compared to extrusion method, granulation method will produce rice analogues more characterised as a functional food.  Corn-based rice analogues granulation method (CRAGM) made from modified corn flour and cassava starch have a good cooking quality and have a potency to be developed as a functional food. The objective of this research was to assess the potential of CRAGM made from modified corn flour (MCF) and cassava starch (CS) as a functional food.  CRAGM made from MCF and CS (with formulation of CS as 20%, 30%, dan 40%) have characteristics as functional food reflected from the lower of glycemic index value (34.79 to 40.77), the higher content of dietary fiber (14.53% to 15.48%), the higher content of resistant starch (6.17% to 10.44%), and the lower content of digestible starch (57.64% to 62.71%). Keywords: rice analogues, granulation method, functional foo

    PROSES PEMBUATAN SERAT MIKROBIAL (NATA) DARI LIMBAH CAIR PABRIK KELAPA SAWIT

    Get PDF
    Processing palm oil fruit into crude palm oil (CPO) produces liquid waste (palm oil mill effluent = POME) in large quantities. Besides potential as an environmental pollutant, POME also has a potential as a source of microbial fibers. The objectives of this study wereto determine the formulation of the addition of coconut water into POME in the production of microbial fiber (nata) and to determine the right timing for inoculation of Acetobacter xylinum in the production of microbial fiber (nata). The first factor was the time of keeping the POME, with a level of 7 days, 14 days, and 21 days. The second factor was the addition of coconut water with a level of 0%, 10%; 20%; 30%; and 40% of the total POME. The results of the study were the addition of coconut water into POME to a concentration of 40% was able to increase the thickness and fiber yield of microbial (nata), Acetobacter xylinum was able to grow on media of 100% POME, and keeping the POME up to 21 days could decrease the thickness and yield of wet microbial fibers (nata), but increase the microbial yield of dry fiber (nata) generated.Keywords: CPO, microbial fibers, nata, POM

    PROSES PEMBUATAN SERAT MIKROBIAL (NATA) DARI LIMBAH CAIR PABRIK KELAPA SAWIT

    Get PDF
    Processing palm oil fruit into crude palm oil (CPO) produces liquid waste (palm oil mill effluent = POME) in large quantities. Besides potential as an environmental pollutant, POME also has a potential as a source of microbial fibers. The objectives of this study wereto determine the formulation of the addition of coconut water into POME in the production of microbial fiber (nata) and to determine the right timing for inoculation of Acetobacter xylinum in the production of microbial fiber (nata). The first factor was the time of keeping the POME, with a level of 7 days, 14 days, and 21 days. The second factor was the addition of coconut water with a level of 0%, 10%; 20%; 30%; and 40% of the total POME. The results of the study were the addition of coconut water into POME to a concentration of 40% was able to increase the thickness and fiber yield of microbial (nata), Acetobacter xylinum was able to grow on media of 100% POME, and keeping the POME up to 21 days could decrease the thickness and yield of wet microbial fibers (nata), but increase the microbial yield of dry fiber (nata) generated.Keywords: CPO, microbial fibers, nata, POM

    Kajian Potensi Beras Siger (Tiwul Instan) Fortifikasi Sebagai Pangan Fungsional

    Get PDF
    The research aims to study the potential of fortified “siger†rice as functional food using non-fortified “siger†rice and rice paddy as a comparison. “Siger†rice fortification is done by the addition of 50% corn flour, with the main parameters of the test is the protein, crude fiber, dietary fiber, digestable starch, and resistant starch content. The results showed that fortification of “siger†rice will increase the protein content of rice siger (1,02% to 4,97%), crude fiber content (4,45% to 4,75%), and digestable starch content (17,65% to 19,59%); but decrease dietary fiber content (14,95% to 14,82%) and resistant starch content (7,78% to 6,84%). The study further showed that fortification “siger†rice with 50% corn flour will increase the nutrient content of “siger†rice and has characterize as a functional food.Keywords: Fortification, siger rice, corn flou

    Modernisasi Pengolahan Eyek-Eyek (Cassava Cracker) untuk Meningkatkan Produktivitas Usaha Pengolahan Beras Siger (Tiwul Modifikasi)

    Get PDF
    Cassava cracker (eyek-eyek) is a traditional snack made from cassava which can be developed as an effort to diversify products from the Siger Rice (modified tiwul) business because of the similarity of raw materials and equipment. The study aims to modernize the processing of the cassava cracker (eyek-eyek) and examine the increase in the productivity of the siger rice business by the modernization of the cassava cracker (eyek-eyek) processing. The study was carried out in three stages, namely 1) modernization of cassava cracker (eyek-eyek) processing using mechanical/semi-mechanical equipment in the form of grated machines, press equipment, and forming equipment, 2) productivity improvement analysis of cassava cracker (eyek-eyek) 3) analysis of business productivity improvement of siger rice. The analysis results showed that modernization of the cassava cracker (eyek-eyek) processing would increase production capacity (100 kg to 200 kg), decrease production time (8 hours to 4 hours), increase product uniformity (80% to 100%) and increase the income of a group of women farmers per month (IDR 1,500,000 to IDR 3,000,000), and increase business profits per month (IDR 800,000 to IDR 1,600,000). The analysis results also show that modernization of the processing of eyek-eyek (cassava cracker) has increased the productivity of siger rice business as reflected in the increase in business income per month (IDR 4,000,000 to IDR 7,000,000), business profits per month (IDR 1,400,000 to IDR 3,000,000), and the number of workers involved (2 to 3 person). Keywords: cassava cracker, cassava, siger rice, modified tiwu

    Penambahan Tapioka untuk Memperbaiki Kualitas Tanak Beras Analog Jagung Metode Granulasi dalam Rangka Pengembangan Pangan Fungsional Berbasis Bahan Lokal

    Get PDF
    The research aims to study the addition of tapioca to improve the cooking quality of corn- based rice analogues processed with granulation method. The addition of tapioca was don in the six formulations of corn starch modified (TJM) and tapioca mixture i.e. formulation 1 (TJM 100% : tapioca 0%), formulation II (TJM 90% : tapioca 10%), formulation III (TJM 80% : tapioca 20 %), formulation IV (TJM 70% : tapioca 30%), formulation V (TJM 60% : tapioca 40%), and formulation VI (TJM 50% : tapioca 50%). The main parameters of the research were the cooking quality (texture, aroma, and flavor), water content, crude fiber content, and protein content. The results showed that 30% tapioca formulation is the best formulation that will produce corn-based rice analogues with cooking quality (texture, aroma, and taste) are most preferred by panelist, the water content of 12,79% ± 0,07(meet the SNI standard of rice), crude fiber content of 4.81% ± 0,38 and the protein content of7,17% ± 0,27KeYwords : cooking quality, corn-based rice analogues,granulation metho

    Pengaturan Ketebalan Irisan Ubi Kayu untuk Meningkatkan Rendemen dan Karakteristik Beras Siger (Tiwul Modifikasi

    Get PDF
    Beras Siger (Tiwul Modification) is cassava-based rice analogues which adopts the Tiwulprocessing but with sightings (more uniform, brighter colors) and flavor better. Currently allof variant Tiwul processed with granulation method known as Beras Siger and known blackBeras Siger, yellow Beras Siger, and white Beras Siger. The main difference of processingbetween Beras Siger variants is slice thickness of cassava to be used as raw material. Theresearch aims to gain the optimal of slice thickness of cassava to increasing the yield andcharacteristics of Beras Siger. The study was conducted using a completely randomizeddesign with four treatments of slice thickness (0.3 ± 0.05 cm; 1.0 ± 0.1 cm; 2.0 ± 0,1 cm; and3.5 ± 0.5 cm), with five replications. The results showed that cassava slices with thickness of0.3 ± 0.1 cm will produce Beras Siger with lower yield (20.75 ± 0.48%), lower HCN content(3.82 ± 1.03 ppm) and lower starch content (78.03 ± 0.26%) but has more white color (57,80± 1,29%), higher crude fiber (5.84 ± 0.18%) and higher dietary fiber conte nt (14.20 ±0.39%) than other treatments.Keywords: thickness, yield, characteristic, Beras Siger, modification Tiwu

    Optimasi Karakteristik Tepung Komposit Berbasis Tepung Onggok Fermentasi menggunakan Metode Response Surface Methodology (RSM)

    Get PDF
    Pengembangan tepung komposit di negara-negara tropis terutama diarahkan pada pengembangan produk tepung bebas-gluten berbahan baku lokal. Penelitian bertujuan untuk mendapatkan formulasi optimal tepung komposit berbahan baku tepung onggok fermentasi (TOF), tapioka dan gum xanthan (GX) untuk menghasilkan tepung komposit dengan karakteristik optimal sebagai tepung bebas-gluten. Optimasi karakteristik tepung komposit dilakukan menggunakan metode respon permukaan dengan model Central Composite Design. Hasil optimasi menggunakan metode numerik menunjukkan bahwa karakteristik optimal produk tepung komposit diperoleh pada formulasi 1) TOF: 82,46%, tapioka: 17,54%, GX: 0,10%, 2) TOF: 83,85%, tapioka: 16,15%, GX: 0,10%, dan 3) TOF: 84,13%, tapioka: 15,87%, GX: 0,10%. Formulasi-formulasi optimal selanjutnya dianalisis karakteristik pastingnya, mencakup  viskositas maksimum, viskositas awal pendinginan, viskositas akhir pendinginan, viskositas retrogradasi, dan viskositas balik. Pengujian karakteristik pasting pada formulasi optimal menunjukkan bahwa formulasi TOF: 82,46%, tapioka: 17,54%, GX: 0,10% karena memiliki karakteristik pasting terbaik dengan viskositas maksimum  215 BU, viskositas awal pendinginan 166 BU, viskositas akhir pendinginan 217 BU, viskositas retrogradasi 208 BU, dan viskositas balik 49 BU. Oleh karena itu, penelitian ini berhasil menyimpulkan bahwa tepung komposit dengan formulasi TOF: 82,64%, tapioka: 17,54%, GX: 0,10% merupakan perlakuan terbaik yang dapat dijadikan sebagai alternatif tepung bebas-gluten berbahan baku lokal. Hal ini menunjukkan bahwa tepung komposit dengan formulasi 82,64% tepung onggok terfermentasi, mempunyai potensi khusus untuk dikembangkan sebagai tepung bebas-gluten berbahan baku lokal.Optimization of Characteristic of Fermented Cassava Bagasse Flour-Based Composite Flour using Response Surface MethodologyAbstractThe development of composite flour in tropical countries is mainly directed at gluten-free flour made from local raw materials. The research was aimed to obtain an optimal formula of composite flour that was made of fermented cassava bagasse flour (FCBF), tapioca, and xanthan gum (XG) to produce composite flour with best characteristics quality as gluten-free flour. Optimization of the composite flour characteristics was done using the response surface methodology with the central composite design model. Optimization results using numerical methods shown that the optimal characteristics of composite flour were obtained in formulas 1) FCBF: 82.46%, tapioca: 17.54%, XG: 0.10%, 2) FCBF: 83.85%, tapioca: 16.15%, XG: 0.10%, and 3) FCBF: 84.13%, tapioca: 15.87%, XG: 0.10%. The optimal formulas were analyzed for pasting characteristics, including peak temperature, maximum viscosity, trough viscosity, final viscosity, retrogradation viscosity, and setback viscosity. The results of pasting characteristic test on optimal formulation showed that FCBF formulation: 82.64%, tapioca: 17.50%, XG: 0.10% had the best pasting properties with peak viscosity of 215 BU, trough viscosity of 166 BU, final viscosity of 217 BU, retrogradation viscosity of 208 BU, and setback viscosity of 49 BU. As conclusion, formula of FCBF: 82.64%, tapioca: 17.50%, XG: 0.10% was chosen as the best formula to produce gluten-free flour from local raw materials. This indicates that composite flour with formulation of 82,64% fermented cassava bagasse flour, potentially developed as gluten-free flour made from local raw materials.
    corecore