color, smell, flavor, texture and overall favorite 4.3; 4.23; 4.37; 4.2; 4.4 (like-very like).
<p>Singkong varietas manis (Cimanggu) dan pahit (Kaspro) dapat digunakan sebagai bahan baku dalam pembuatan MOCAF. Ekstraksi pati MOCAF dapat dipengaruhi oleh lama fermentasi dan varietas singkong. Tujuan dari penelitian ini adalah mengetahui pengaruh perbedaan lama fermentasi terhadap sifat fungsional pati dari MOCAF dengan dua varietas singkong Kaspro dan Cimanggu. Penelitian ini menggunakan metode Rancangan Acak Kelompok (RAK) dengan faktor tunggal yaitu lama fermentasi (0, 12, 24 jam) dan varietas sebagai kelompoknya (Cimanggu dan Kaspro) dengan 3 kali ulangan. Parameter yang dianalisis yaitu sifat fisik (densitas kamba dan warna), sifat kimia (kadar protein, lemak, abu dan karbohidrat) serta sifat fungsional pati MOCAF (<em>swelling power, solubilitas</em>, daya serap air dan daya serap minyak). Hasil penelitian menunjukkan bahwa lama fermentasi 24 jam dari singkong varietas Kaspro memiliki nilai tertinggi yaitu <em>bulk density </em>0,7505±0,0158 (g/mL), <em>swelling power </em>7,4516±0,1185 (g/g), <em>solubility </em>1,9294±0,2456 (%), <em>water absorption capacity </em>(WAC) 12,0000±1,0000 (mL/g) dan <em>oil absorption capacity </em>(OAC) 17,6667±0,5774 (mL/g), <em>lightness</em> 89,9433±0,1079 dan <em>whitness index </em>85,9113±0,0821 serta kadar protein, lemak, abu dan karbohidrat berturut-turut (0,6094±0,04; 0,3666±0,12; 0,1849±0,03 dan 86,0125±0,42 %). Penggunaan varietas yang berbeda sebagai bahan baku MOCAF, menunjukkan hasil bahwa singkong dengan kadar sianida tinggi juga memiliki pati lebih tinggi (Kaspro), memiliki sifat fungsional (b<em>ulk density, swelling power, solubility</em>, WAC, OAC) yang lebih baik sehingga dapat digunakan untuk keperluan dunia industri yang lebih luas.</p><p> </p><p><strong>Functional Properties of Starch MOCAF (Modified Cassava Flour) from Cassava Variety Kaspro and Cimanggu</strong></p><p>Cassava from sweet (Cimanggu) and bitter (Kaspro) varieties can be used as raw material to produced MOCAF. MOCAF’s starch extraction can be influenced by time of fermentation and variety of cassava. The aim of this research is to determine the effect of time fermentation on the functional properties of MOCAF starch which made from two varieties of cassava (Kaspro and Cimanggu). Randomized Block Design (RAK) with the single factor, time of fermentation (0, 12, 24 hours) and varieties as its group (Cimanggu and Kaspro) with triplicate was used in this research. The physical properties ( bulk density, colour), chemical properties (protein, fat, ash and carbohydrate) and functional properties of MOCAF starch (swelling power, solubility, water absorption capacity and oil absorption capacity) were evaluated. The result showed that Kaspro variety and time of fermentation 24 hour had the highest value of bulk density 0,7505±0,0158 (g/mL), swelling power 7,4516±0,1185 (g/g), solubility 1,9294±0,2456 (%), WAC 12,0000±1,0000 (mL/g) dan OAC 17,6667±0,5774 (mL/g), lightness 89,9433±0,1079, whiteness index 85,9113±0,0821, protein, fat, ash and carbohydrate content respectively 0,6094±0,04; 0,3666±0,12; 0,1849±0,03 and 86,0125±0,42 %. The varieties of cassava with highest cyanide content (Kaspro) also highest in starch content shows that has better functional properties (bulk density, swelling power, solubility, WAC, OAC) so it can be used to widely application for industrial.</p><p><strong><br /></strong></p>
<p>Mocaf (tepung kasava termodifikasi/<em>Modified Cassava Flour</em>) dapat dibuat dari berbagai varietas ubikayu dengan lama fermentasi yang bervariasi. Hasil samping dari produksi Mocaf berupa komponen tidak lolos ayakan 100 mesh yang disebut “Sera”. Penelitian ini bertujuan untuk mengetahui pengaruh perbedaan varietas (Cimanggu dan Kaspro) dan lama fermentasi (0, 12, dan 24 jam) terhadap sifat fisikokimia sera Mocaf. Rancangan percobaan yang digunakan adalah Rancangan Acak Kelompok (RAK) dengan 2 faktor yaitu varietas ubikayu dan lama fermentasi. Parameter yang dianalisis meliputi sifat fisik dan kimia seperti derajat putih, densitas kamba, proksimat, kadar serat kasar, dan kadar hemiselulosa-selulosa. Hasil penelitian menunjukkan bahwa sera Mocaf dari ubikayu varietas Cimanggu dan Kaspro memiliki karakteristik berupa derajat putih berkisar 84,61-86,05%, densitas kamba 0,58-0,75 g/mL, kadar air 11,79-13,73%, kadar abu 0,61-2,68 %, kadar protein 1,31-2,34 %, kadar lemak 1,50-2,14 %, kadar serat kasar 18,11-22,76 %, kadar hemiselulosa 29,20-34,21 %, dan kadar selulosa 18,47-21,89 %. Sera sebagai limbah Mocaf masih berpotensi digunakan sebagai bahan baku produk tinggi serat seperti <em>cone </em>es krim, roti tawar, dan <em>cookies</em>.</p><p> </p><p><strong>(modified cassava flour) from sweet and bitter cassava varieties</strong></p><p>Mocaf (Modified Cassava Flour) can be made from various varieties of cassava with various duration of fermentation. The by-product of Mocaf, a component that does not pass 100-mesh sieve, is called “Sera”. The aim of this study was to determine the effect of different cassava varieties (Cimanggu and Kaspro) and duration of fermentation (0, 12, and 24 h) on the physicochemical properties of Mocaf sera. The experimental design used in this study was Randomized Block Design with 2 factors, namely cassava varieties and fermentation duration. Parameters observed included physical and chemical properties, i.e. whiteness, bulk density, proximate crude fiber and hemicellulose-cellulose content. The results showed that the characteristics of sera Mocaf from Cimanggu and Kaspro varieties were as follows: 84.61-86.05% whiteness, bulk density of 0.58-0.75 g /mL, moisture content of 11.79-13.73%, ash content of 0.61-2.68%, protein content of 1.31-2.34%, fat content of 1.50-2.14%, crude fiber content of 18.11-22.76%, hemicellulose content of 29.20-34.21%, and cellulose content of 18.47-21.89%. Sera as the waste of Mocaf processing had potential to be utilized as raw material for high fiber products such as ice cream cone, bread, and cookies.</p><p><strong><br /></strong></p>
MOCAF (modified cassava flour) is a high potential food product. This product can be used to replace wheat flour in the manufacture of various food products. However, there is no characterization of starch properties of MOCAF. The efforts to improve the quality of starch from cassava starch by fermentation process using a combination of enzymes and microbes from Lactic acid bacteria.The purpose of this research is to determine the influence of fermentation time to yield and moisture content. Single factor randomized block design with 3 (three) levels i.e fermentation time (0, 12, and 24 hours) with two group namely varieties of cassava Cimanggu and Kaspro. Cimanggu and Kaspro cassava varieties were used to compare the properties of starch due to different fermentation time (0, 12 and 24 hours) with triplicate. The results showed the yield and moisture content were affected by fermentation time. Average moisture content ranged from 13.3 to 13.8% with the starch yield is 38-59%. Application of starch MOCAF can be used for food, cosmetics, and medicines industry.Keywords : modified starch, cassava, fermentation, yield
Lima bean (Phaseolus lunatus L.) has a high bioavailability and good of amino acids balanced. Lima bean was pontentially used as a food ingredient on food manufacturing. In order to enhance its properties, the bean flour wasmodified by spontaneous fermentation. The aim of this research was to obtaine the appropriate fermentation pH and time on the production of modified lima bean flour. The fermentation pH were 4.5; 5 and 5.5 in combination with fermentation time of 16, 24 and 32 hour. The Modified lima bean flour was then determined its moisture, ash, fat and soluble protein content. viscosity, bulk density, lightening, oil holding capacity (OHC), water holding capacity (WHC), foaming activity and stability index, emulsifing activity and stability index. The research results showed that the best treatment resulted by fermentation pH of 5.5 for 16 hours. The modified lima bean flour had 8.
Legumes are good dietary source of bioactive phenolic compounds which play significant roles in many physiological as well as metabolic processes. Flavonoids, phenolic acids and condensed tannins are the main phenolic compounds that are provide in legume seeds. Majority of the phenolic compounds are serving in the legume seed coats. The majority of seed coat of legume seeds are phenolic acids and flavonoids (mainly catechins and procyanidins). Gallic and protocatechuic acids are common in kidney bean and mung bean. Almost 70% of total phenolic compounds in lentils and cranberry beans (seed coat) are catechins and procyanidins. The antioxidant activity of phenolic compounds is in lineal intercourse with their chemical structures such as number as well as position of the hydroxyl groups. Processing mostly conducts to the alleviation of phenolic compounds in legumes because of chemical rearrangements. Phenolic content also lessen due to leaching of water-soluble phenolic compounds into the cooking water. This review provides comprehensive information of phenolic compounds identified in grain legume seeds along with discussing their antioxidant. Keywords: antioxidant activity, legume seeds, phenolic compounds, processing
ABSTRAKMi merupakan makanan yang biasa dibuat dari terigu, tetapi juga dapat berasal dari beras, pati turunan kentang, singkong dan jagung. Secara umum, mi dibuat dari tepung, garam, air dan variasi bahan lain seperti bahan pengikat. Penelitian ini bertujuan untuk mengetahui pengaruh variasi penambahan bahan pengikat terhadap karakteristik sensori dan fisik mie mojang serta mendapatkan proporsi penambahan bahan pengikat yang tepat sehingga menghasilkan mie mojang dengan karakteristik yang baik. Rancangan percobaan yang digunakan adalah Rancangan Acak Kelompok (RAK) 1 faktor yaitu variasi penambahan bahan pengikat (telur, gum xanthan dan tepung konjak) dan dilakukan 3 kali pengulangan. Parameter sensori meliputi kesukaan terhadap warna, aroma, rasa, kekenyalan, penerimaan umum, dan sifat fisik (warna, tekstur, cooking loss dan daya kembang) merupakan parameter yang diamati untuk menentukan perlakuan terbaik. Produk terbaik dibandingkan dengan kontrol mie yang terbuat dari 100% terigu serta dilakukan analisis proksimat. Hasil uji efektifitas menunjukkan bahwa penambahan bahan pengikat konjak 0,75% merupakan perlakuan terbaik dengan penerimaan sensori meliputi kesukaan terhadap warna 3,5; aroma 3,0; rasa 2,9; kekenyalan 3,7; penerimaan umum 3,6; karakteristik fisik seperti chroma 29,51; Hue° 118,23; tekstur 14,475 kg/s2; cooking loss 11,62%; daya kembang 123,33%; dan karakteristik kimia meliputi kadar air 30,96%; abu 1,12%; lemak 0,79%; protein 2,95% dan karbohidrat 64,53%. Dengan demikian, nutrisi yang kaya tersebut dalam mi mojang akan sangat bagus sebagai sumber makanan instan. The Noodle is a food made from wheat flour, but also from rice, derived of potato starch, cassava and corn. Generally, noodles are prepared from flour, salt, water and various optional ingredients. The aim of this research were to determine the effect of binding agent variations addition on the sensory and physical properties of mojang noodles and the best binding agent addition to produce mojang noodles with good characteristic. The experiment design that used for this research was Random Block Design (RBD) 1 factor namely variation of binding agent addition (egg, xanthan gum and konjac) with 3 replicants. Sensory acceptability such as color, aroma, flavor, elasticity, overall acceptance, and physical properties (chroma, Hue°, texture, cooking loss and swelling power) were investigated. Then the best formulation was compared with control (100% wheat). The results showed that various of binding agent addition with konjac 0.75% was the best treatment with sensory acceptability of color 3.48; aroma 3.00; flavour 2.92; elasticity 3.68, overall 3.56; physical characteristic of chroma 29.51; Hue° 118.23; texture 14.475 kg/s2; cooking loss 11.62%; swelling power 123.33%) and chemical characteristic of moisture content 30.94%; ash 1.12%; fat 0.79%; protein 2.95% and carbohydrate 64.53%). Thus, this nutrient rich mojang's noodle will be a good source of instant food.
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