PERUBAHAN KOMPOSISI KIMIA TEMPE KACANG MERAH (Phaseolus vulgaris L.) SELAMA PENGOLAHAN

Kusnandar, Feri; Karisma, Vega Widya; Firlieyanti, Antung Sima; Purnomo, Eko Hari

doi:10.33005/jtp.v14i1.2187

Cited by 37 publications

(58 citation statements)

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“…Fermented tapioca with the addition of L. plantarum and L. acidophilus had lower pH values compared to fermented tapioca with the addition of L. casei and L. fermentum. This is in accordance with the opinion of [35], one of the factors that affect the stickiness of flour is acid, the higher acidity level or lower pH will increase the level of starch hydrolysis.…”

Section: Viscositysupporting

confidence: 90%

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Study on the Quality of Fermented Tapioca with Variation of Lactic Acid Bacteria (LAB) Types

Handayani¹,

Hartiwi²,

Ariyana³

2022

Advances in Biological Sciences Research

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Fermentation potentially improves the quality of tapioca. Fermentation of tapioca occurred either spontaneously or with the addition of starters. Lactic acid bacteria widely used as a starter on flour fermentation. This study aimed to determine the effect of the types of Lactic acid bacteria on the characteristic of fermented tapioca. The method used in this study was an experimental method carried out in the laboratory and designed using a Completely Randomized Design (CRD) with one factor, i.e the types of lactic acid bacteria that consisted of 5 treatments (control, Lactobacillus plantarum, L. acidophilus, L. casei and L. fermentum). The results showed that the types of lactic acid bacteria significantly affected the pH, Aw, viscosity, and total lactic acid bacteria, but had no significant effect on the yield and degree of whiteness of fermented tapioca. Fermentation using L. plantarum as a starter was the best treatment to produced fermented tapioca characterized by pH value of 4.37, water activity 0.54, yield 17.20%, viscosity 27,360 cps, degree of whiteness 95.10 and total lactic acid bacteria 1.96 x 10 -7 CFU / gram.

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Section: Viscositysupporting

confidence: 90%

“…In addition, the Aw value in this study is vulnerable below the critical Aw, where the critical water activity of food ingredients is 0.75. Higher water activity value of flour, the higher level of damage that can occur due to microorganisms [35].…”

Section: Water Activity (Aw)mentioning

confidence: 99%

Study on the Quality of Fermented Tapioca with Variation of Lactic Acid Bacteria (LAB) Types

Handayani¹,

Hartiwi²,

Ariyana³

2022

Advances in Biological Sciences Research

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“…The phenomenon of change in organoleptic value is caused by a nonenzymatic reaction (the Maillard reaction). Maillard reactions can be triggered by heating at high temperatures, such as roasting, frying, roasting, and cooking processes [ 11 ].…”

Section: Resultsmentioning

confidence: 99%

Utilization of Biang Fish Flour (Ilisha elongata) as an Enrichment Material for Sago Noodles Nutrient Value

Suparmi

Sumarto

Afriana

et al. 2022

International Journal of Biomaterials

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This study aims to determine the appropriate concentration of lead fish meal for enriching the nutritional value of sago noodles favored by consumers. The method used is an experimental design using Completely Randomized (CRD) with 4 concentration levels of lead fish meal, namely, 4% without a lead fish meal (M0), 6% (M1), 8% (M2), and 10% (M3). The analysis of sago noodles was performed and proximate by the AOAC method; amino acids by HPLC; fatty acids by GC; and minerals by HPLC. The results of the showed that the study getting the best treatment was a concentration of 8% (M2) with the characteristics of whole sago noodles’ appearance: attractive, grayish-white color; a distinctive aroma of sago noodles with a hint of fish; a specific taste typical of sago noodles and fish prickly taste; delicious; slightly chewy texture. Sensory evaluation with a taste value of 8.9, an aroma of 8.6, a visual value of 8.9, and a texture value of 8.8. Its nutritional content is 5.58% protein content, air 22.35%, ash 1.69%, fat 1.41%, and carbohydrates 68.29%. The proximate values are protein 5.58%, water content 22.35%, ash 1.69%, fat content 1.41%, and carbohydrates (different) 68.29%. The mineral content is Ca.P.I, Mg, Zn, and Fe. Amino acids consist of 8 types of essential amino acids, namely, histidine, arginine, threonine, valine, alanine, methionine, isoleucine, leucine, phenylalanine, and 7 types of nonessential amino acids, namely, aspartic acid, glutamic acid, serine, glycine, tyrosine. Its fatty acid profile has 13 components of unsaturated fatty acids and 17 components of saturated fatty acids.

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“…Addition of acetic acid serves as a terminator or reaction breaker in polymerization. The termination reaction aims to break some glycosidic bonds in starch into shorter starch molecules (Kusnandar, 2010in Apriyanti, 2014. The reaction that occurs between starch and acetic acid, can be seen in Figure 2.…”

Section: Starch Extraction Processmentioning

confidence: 99%

The Effect of Stocking Temperature on Biodegradable Plastic Characteristics of Suweg Tuber (Amorphophallus campanulatus) with Addition of Glycerol and CMC (Carboxy Methyl Cellulose)

Sari

Sedyadi

Nugraha

et al. 2019

icse

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Research that uses Suweg tubers as the basic material for making biodegradable plastics has been carried out.. This research aims to determine the effect of stirring temperature on the characteristics of biodegradable plastic. Suweg tuber starch preparation is done as the manufacture of biodegradable plastic. Manufacture of biodegradable plastics made by mixing suweg tuber starch, glycerol, and acetic acid, as well as the CMC (Carboxy Methyl Cellulose). The manufacture of biodegradable plastic is carried out in two stages, namely stirring temperature variations (80⁰C, 85⁰C, 90⁰C, and 95⁰C) and the addition of CMC (Carboxy Methyl Cellulose). Tests carried out include FTIR test, mechanical test and biodegradation test. FTIR test is carried out to determine the functional groups contained in plasticThe test of plastic mechanical properties was carried out to determine the mechanical properties of plastics, such as tensile strength, elongation, and thickness. Biodegradation tests are carried out on the ground to determine the level of plastic degradation while in the environment. The results showed that the effect of temperature affected the mechanical properties of biodegradable plastic produced. Mechanical tests of stirring temperature variations with the addition of glycerol resulted in tensile strength, elongation, and thickness values of 80⁰C at 10.43 MPa; 2.08%; 85⁰C at 28.52 MPa; 1.60%, 90⁰C of 29.76 MPa; 2.18%, and 95⁰C of 32.49 MPa; 2.05%. These results can be seen that the largest biodegradable plastic tensile strength is found in temperature variations of 95⁰C, with a tensile strength of 32.49 MPa elongation 2.05%, and a thickness of 0.12 mm.. Mechanical properties test of temperature variation with the addition of glycerol and CMC resulted in the value of tensile strength, elongation, and temperature thickness of 80⁰C at 18.68 Mpa; 12.22%, 85⁰C equal to 14.69 MPa; 9.16%, 90⁰C of 16.71 MPa; 14.72%, 95⁰C of 13.94 MPa; 14.166%. These results can be seen that the largest biodegradable plastic tensile strength is found at 80⁰C temperature variations of 18.68 MPa, 12.22% elongation, 0.14 mm thickness. FTIR test, the biodegradable plastic produced, it is known that the plastic group produced is like CH, ester or ether. Plastic bio degradation test on soil, plastic with a temperature variation of 95⁰C has been degraded after 8 days, while plastic with the addition of CMC is degraded faster, for 7 days.

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PERUBAHAN KOMPOSISI KIMIA TEMPE KACANG MERAH (Phaseolus vulgaris L.) SELAMA PENGOLAHAN

Cited by 37 publications

References 0 publications

Study on the Quality of Fermented Tapioca with Variation of Lactic Acid Bacteria (LAB) Types

Study on the Quality of Fermented Tapioca with Variation of Lactic Acid Bacteria (LAB) Types

Utilization of Biang Fish Flour (Ilisha elongata) as an Enrichment Material for Sago Noodles Nutrient Value

The Effect of Stocking Temperature on Biodegradable Plastic Characteristics of Suweg Tuber (Amorphophallus campanulatus) with Addition of Glycerol and CMC (Carboxy Methyl Cellulose)

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