Komposisi Kimia Tepung Jagung Varietas Unggul Lokal dan Potensinya untuk Pembuatan Mi Jagung menggunakan Ekstruder Pencetak

Muhandri, Tjahja; Zulkhaiar, Hamigia; Subarna,; Nurtama, Budi

doi:10.29244/jstsv.2.1.11-18

Cited by 6 publications

(4 citation statements)

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“…Tepung jagung berasal dari hasil penggilingan biji jagung kering dengan kandungan pati, polisakarida, dan juga serat. Menurut Muhandri et al (2012), kandungan gizi pada tepung jagung cukup tinggi dan tidak kalah dengan tepung terigu. Kandungan gizi tepung jagung yang diperoleh dari varietas unggul lokal Sukmaraga antara lain, 9,22 % kadar protein, 1,81% kadar lemak, 75,1% kadar pati, dan 23,67% kadar amilosa.…”

Section: Pendahuluanunclassified

Pengolahan Dan Pengemasan Cookies Dari Tepung Jagung Lokal Di Jubung, Sukorambi, Jember

Fariroh,

Harsanti,

Munandar

et al. 2024

Kumawula

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Bahan baku pembuatan kue umumnya berasal dari tepung terigu yang sebagian besar merupakan barang impor dan mahal, sehingga kelompok mitra hanya membuat kue berdasarkan pesanan. Produksi kue yang tidak kontinu menyebabkan pendapatan yang rendah dan tidak pasti. Untuk mendukung keberlanjutan proses usaha di Amanda Jaya, diperlukan modifikasi bahan baku pembuatan kue dari tepung jagung. Tujuan dari kegiatan pengabdian ini adalah mengenalkan teknologi pengolahan dan pengemasan cookies dari tepung jagung lokal untuk meningkatkan nilai guna dari jagung lokal serta berdaya saing. Pelaksanaan kegiatan dilakukan dengan metode ceramah dan praktik yang terdiri dari (a) penyuluhan tentang produksi makanan sesuai Good Manufacturing Practices (GMP), (b) praktik pembuatan cookies dari tepung jagung lokal, (c) penyuluhan tentang teknologi pengemasan dan pelabelan produk. Para peserta belum mengetahui standar GMP menggunakan prinsip Cara Pembuatan Makanan yang Baik (CPMB) dalam proses pembuatan kue, namun lokasi produksi kue sudah baik. Cookies dikemas menggunakan toples plastik dan aluminium foil dan diberi label “Jalo Cookies” (jagung lokal cookies) supaya lebih menarik. Cookies dari 100% tepung jagung mempunyai rasa yang bisa diterima, namun peserta tidak terlalu menyukai teksturnya karena terlalu kasar dan mudah pecah. Rencana selanjutnya adalah memodifikasi komposisi tepung jagung dengan tepung terigu pada resep.

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Section: Pendahuluanunclassified

Pengolahan Dan Pengemasan Cookies Dari Tepung Jagung Lokal Di Jubung, Sukorambi, Jember

Fariroh,

Harsanti,

Munandar

et al. 2024

Kumawula

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“…Berdasarkan hasil percobaan pendahuluan, maka pada percobaan utama ditambahkan tepung jagung untuk memperbaiki tekstur dan memberi warna lebih cerah pada beras analog yang dihasilkan. Selain itu penambahan tepung jagung dapat meningkatkan kandungan amilosa karena tepung jagung memiliki amilosa sebesar 23,06%-27,26% (Muhandri, 2012).…”

Section: Karakteristikunclassified

“…Bahan dasar beras analog, yaitu mocaf, tepung jagung, dan tepung kecambah kacang hijau memiliki kadar amilosa setara dengan beras sosoh. Mocaf memiliki kadar amilosa sekitar 26,77% (Yuwono, et al, 2013;Winarti et al, 2018), tepung jagung sebesar 23,06%-27,26% (Muhandri, 2012), dan tepung kecambah kacang hijau sebesar 28,8% (Muchtadi, 2010).…”

Section: Kadar Amilosaunclassified

PHYSICAL, CHEMICAL, AND ORGANOLEPTIC CHARACTERISTICS OF RICE ANALOG MADE FROM MOCAF, CORN FLOUR (Zea mays L.), AND MUNG BEAN SPROUT FLOUR (Vigna radiata L.)

Yulviatun

Purnamasari²,

Ariyantoro³

et al. 2022

J. Teknol. Hasil. Pertanian

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The food intake of Indonesian people typically includes a high amount of rice. However, the domestic production of rice has not fulfilled the needs. Therefore, a rice analog whose characteristics resemble rice could become a rice substitute. The rice analog in this study was made from a combination of mocaf, cornflour, and mung bean sprout flour. The study aimed to discover the effect of different combinations of the three main ingredients on rice analog's chemical and physical characteristics as well as sensory acceptance, and to obtain the best formulation based on those parameters. This study was conducted by completely randomized experiment design (CRD) with a single factor of ratio between mocaf and mung bean sprout flour. The 5 formulas to be assessed were F1 (50%:10%), F2 (40%:20%), F3 (30%:30%), F4 (20%:40%), F5 (10%:50%). Based on sensory evaluation using hedonic test scoring method, formula F1 that was composed of 50% mocaf, 40% corn flour, and 10% mung bean sprout flour was the best formulation among all. This formula had a yellowish-white color, hulled rice-like oval and long shape, insipidity, neutral flavor, and sticky texture. The rice analogue F1 contained 7.

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“…Sodium Chloride is used because the standard electrode potential of sodium is more negative than water, so sodium does not react, but water does. In addition, sodium chloride is easily available [5]. Sodium Hydroxide (NaOH) is used as a solvent because it has the potential to increase gas production in the electrolysis process and has sodium properties that are more negative than water and only causes water to react [6].…”

Section: Introductionmentioning

confidence: 99%

Analysis of The Influence of Additional Percentage of Catalyst on The Electrolysis Process on Hydrogen Volume and Flame Profile

Akbar,

Soebiyakto,

Farid

et al. 2023

j. of sci. and appl.eng.

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Utilization of new and renewable energy is an important point for Indonesia for development, science and technology. On the other hand, the use of fossil fuels is very limited so the alternative fuel solutions are vegetable oil (BBN) and methane gas and others, even in the future the substitute for these fuels will use electricity. The material used in this research is stainless steel. The independent variable tested was the catalyst percentage of NaCl, NaOH and NaHCO3 of 40%. The dependent variables are the volume of hydrogen and flame characteristics. The control variable uses a voltage of 12 volts using water and distilled water as solvents with a volume of 1000 ml. The data collection procedure starts with 12 Volt DC current energy which will produce electrical energy from the cathode pole and anode pole. The electrolysis process will occur causing the catalyst and solution to undergo a chemical process, namely the separation/decomposition of H2O, the catalyst and solution producing hydrogen bubbles which are stored in a tube. The data is then analyzed empirically and using Image-J software or similar to determine the characteristics of the flame. The analysis of the experimental data above can be compared with previous research, namely producing the highest volume of hydrogen at a percentage of 16% of 367 mL and the lowest volume of hydrogen at a percentage of 8% of 198 mL. The highest flame temperature at a percentage of 16% is 54.7 C and the lowest temperature at a percentage of 8% is 31.7C with the highest flame height at a percentage of 16% being 5.72cm and a flame width of 2.98cm and the flame brightness level (Red Green Blue) is highest at a catalyst percentage of 16% at 16 RGB and the flame brightness level (Red Green Blue) is lowest at a percentage of 8% at 2 RGB.

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Komposisi Kimia Tepung Jagung Varietas Unggul Lokal dan Potensinya untuk Pembuatan Mi Jagung menggunakan Ekstruder Pencetak

Cited by 6 publications

References 0 publications

Pengolahan Dan Pengemasan Cookies Dari Tepung Jagung Lokal Di Jubung, Sukorambi, Jember

Pengolahan Dan Pengemasan Cookies Dari Tepung Jagung Lokal Di Jubung, Sukorambi, Jember

PHYSICAL, CHEMICAL, AND ORGANOLEPTIC CHARACTERISTICS OF RICE ANALOG MADE FROM MOCAF, CORN FLOUR (Zea mays L.), AND MUNG BEAN SPROUT FLOUR (Vigna radiata L.)

Analysis of The Influence of Additional Percentage of Catalyst on The Electrolysis Process on Hydrogen Volume and Flame Profile

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