The edible films were prepared from native sweet potato starch (SPS) or modified sweet potato starch through heat-moisture treatment (HMT). The treatments which were carried out in this research were the different durations of HMT (1, 2, and 3 h) and the SPS concentrations (1, 1.25 and 1.5%). The edible films were characterized by moisture content, thickness, tensile strength, elongation, water vapor permeability (WVP), solubility, morphology, thermal, and x-ray diffraction. The result showed that the thickness, the tensile strength, and the elongation of the modified SPS edible films were higher while the WVP and the solubility were lower than those of the native SPS edible films. The longer durations of HMT had no effects on the characteristics of the edible films. The increase of SPS concentrations enhanced the moisture content, the thickness, the WVP and the elongation but decreased the solubility and the tensile strength of edible films. The films surfaces of modified SPS edible films appeared to be denser and compact than those of native SPS edible films. The crystallinity and the thermal properties of the modified SPS edible films showed the higher increase than those of the native SPS edible films.

Dehydrated ground meat is widely used as an ingredient in various instant products. This study was aimed to investigate the effect of pre-drying treatments on the physicochemical properties of dehydrated ground beef. The experimental design used a completely randomized design of 3 x 3 factorial, with 3 grinding times (1, 3, and 5 minutes) and 3 cooking methods (steaming, pressure cooking/presto, and roasting). The beef was sliced, milled and cooked according to the treatments, frozen for 24 h, then dried by using an oven drier at a constant temperature of 60°C for 3 h, and finally powdered. The physicochemical properties of dried ground beef were determined including the yield, particle size distribution, rehydration ratio, hygroscopicity, color, moisture content, and fat content. Results showed that the presto method produced the highest moisture content of the cooked beef. Longer grinding time increased the particle passed mesh-6, rehydration ratio, and color, but decreased the final moisture content and fat content. Grinding time of 5 minutes with pressure cooking was selected as the best treatment to prepare dried ground meat. This treatment had a yield of 22.26%, moisture content of 3.38%, rehydration ratio of 3.25, the hygroscopicity of 6,13%, lightness of 53.62, value ‘a’ of 5.52, value ‘b’ of 10.21, and fat of 6.36%.

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Canna and arrowroot are local tubers which have high amount of amylose content and suitable for noodle. Flat noodles are one type of noodles that are characterized with a thin flat shape and is generally made from starch. Pumpkin flour is one of the processed products of pumpkin fruit, which can be used in manufacturing of formulated foods as functional ingredient. The aim of this research was to study the effect of pumpkin flour on texture, antioxidant activity, and sensory attributes of flat tubers noodle. In this study, flat noodle was made from canna or arrowroot starch, which is added with pumpkin flour. We added the pumpkin flour (0%, 5%, 10%, and 15% w/w, canna or arrowroot starch basis) in the flat noodle formulation. Result showed that the addition of pumpkin flour increased antioxidant activity of flat tubers noodle. The stickiness of flat tubers noodle increased with the increasing of pumpkin flour level. Flat noodle made form arrowroot starch was stickier than flat canna noodle. Sensory analysis was carried out on flat canna noodle with hedonic scoring method to identify which product is the most preferred by the panelist. Generally the aroma and taste of flat canna noodle did not vary with increasing of pumpkin flours level. Flat noodle made from canna starch with 10% of pumpkin flour obtained the highest score for color, texture (stickiness), and overall acceptability assessed. Antioxidant activity and stickiness measurement of flat canna noodle with 10% of pumpkin flour were 39.80% and 3350 gf respectively.

Weaning food biscuit based on mocaf (modified cassava flour) with substitution of soybean, mung bean and red kidney bean flour is expected increasing protein of the product. However, in the legumes flour there are anti-nutritional agent that can affect the absorption of other nutrient such as protein and iron. The purpose of this study was to evaluate the absorption of protein and iron from mocaf based-weaning food. Protein and iron absorption were determined from weaning food (biscuit) using Sprague-Dawley rats, 3 weeks old, weight 70-80 g for 0, 30, 60, 90, and 120 minutes. The treatments of this study were mocaf biscuits (as a control), biscuits with substitution of soybean flour (MSF), mung bean flour (MMF), red kidney bean flour (MRF) and commercial biscuits (CB). The highest protein absorption of control, MSF and MRF were at 120 minutes with absorption percentages 27.76, 38.94, and 9.35%, respectively. Samples MMF and CB had the highest protein absorption at 60 and 90 minutes, with absorption percentages 15.58 and 37.57%. Meanwhile, the highest iron absorption of control, MSF and MMF were at 90 minutes with absorption percentages 53.86, 4.71, and 54.29%. Samples MRF and CB had highest iron absorption at 60 minutes with absorption percentages 7.97 and 69.76%, respectively. The MSF sample had highest protein absorption than other samples. Meanwhile, the MMF sample had an iron absorption value that approached to commercial biscuit.

Biskuit MP-ASI (Makanan Pendamping Air Susu Ibu) yang terdapat di pasaran terbuat dari tepung terigu. Selain aspek gizi, pengembangan produk biskuit MP-ASI non terigu membutuhkan tekstur dengan kekerasan yang rendah dan kerenyahan yang tinggi. Penelitian ini bertujuan untuk mengetahui karakteristik fisikokimia biskuit MP-ASI dengan perbandingan mocaf dan jenis pati. Metode penelitian ini menggunakan Rancangan Acak Kelompok (RAK) dengan variasi perlakuan jenis pati (jagung, kentang, garut, tapioka) dan rasio penambahan mocaf dengan pati (3:1, 2:1, 1:1, dan 1:2). Hasil penelitian menunjukkan bahwa biskuit yang dihasilkan telah memenuhi SNI biskuit MP-ASI. Semakin tinggi rasio pati yang ditambahkan menyebabkan penurunan kadar air, abu, kecerahan, dan kekerasan biskuit MP-ASI. Formulasi biskuit MP-ASI yang terpilih adalah campuran mocaf dan pati kentang dengan rasio mocaf:pati sebesar 1:2 menghasilkan tingkat kekerasan terendah dibanding pati yang lain.

Lemang termasuk pangan semi basah dengan umur simpan relatif pendek, dibuat dari beras ketan dan santan dalam seruas bambu dengan dilapisi daun pisang. Pemasakan lemang umumnya dengan cara dibakar hingga matang. Tujuan penelitian ini mengetahui umur simpan lemang pada 3 jenis proses pemasakan (kukus, rebus dan bakar) dengan 3 variasi penambahan bahan pengawet (kontrol, potassium sorbat dan asap cair). Parameter yang diamati selama penyimpanan pada suhu ruang adalah total bakteri (Total Plate Count) dan kapang/khamir; kadar air serta tekstur lemang meliputi hardness, adhesiveness, cohesiveness, gumminess, chewiness, springiness dan resilience. Disain penelitian menggunakan Rancangan Acak Kelompok (RAK) yang disusun secara faktorial dengan 3 faktor yaitu (A) proses pemasakan, (B) penambahan bahan pengawet, dan (C) waktu penyimpanan. Hasil penelitian ini memperoleh bahwa  masa simpan lemang kukus dengan penambahan potasium sorbat (250ppm) adalah yang terbaik berdasarakan nilai TPC dan Kapang-khamir yaitu selama 3 hari. Berdasarkan nilai kadar air, lemang bakar memiliki kadar air terendah. Tekstur lemang bakar paling keras dibandingkan lemang kukus dan rebus yang memiliki tekstur lebih lembek dan lengket