36 research outputs found
Development of a Restructured Sweet Potato French Fries Type Product
Full text linkThe 17 accessions from UPM collection and 4 commercial cultivars exhibited wide
variation in physical and chemical characteristics. Results found that white flesh
colour sweet potato showed the lowest hardness and followed by orange, yellow and
purple cultivars. Starch content of 17 accessions varied significantly and amylose
content of purple group was higher than the others. Yellow flesh group contains the
highest fructose followed by orange, white and purple. Gelatinization temperatures
for white, yellow, orange and purple were 78, 77, 73, and 72 °C, while the peak
viscosity varied from 443 to 621, 510 to 725, 380 to 419 and 691 to 711 BU,
respectively. The 17 accessions and 4 cultivars of sweet potato studied exhibit great
variation in physical and chemical characteristics. On the optimizing method for RSS processing, White cultivars was chosen as raw
material, and processed using the combination of shapes, blanching methods and
adding of sweet potato flour. Results showed that chips exhibited a proper shape for
blanching compared with dice. Blanching in 1 % STP solution for 2 minutes
significantly improved the quality of RSS such as firmness and dry matter content of
dough, colour, fat and ash content, and texture. Mixing of 5 % sweet potato flour to
the mashed sweet potato produced suitable conditions of the dough for further
processing and generated RSS having uniform shape with an intermediate hardness,
high lightness and low redness colouration and also the highest value of sensory
preferences.
Sweet potato cultivars significantly affected the chemical, physical properties and
organoleptic characteristics of RSS. Moisture content of Orange fresh tuber was
lower than White and Yellow cultivars, and it generated the lowest moisture content of
mashed sweet potato, prefried sticks and fried sticks. White cultivar generated the
RSS having yellow bright colour, highest value of firmness and low fat content, while
Orange cultivar produced RSS with bright orange colour, medium firmness but high
fat content. RSS made of both varieties were evaluated as acceptable by a sensory
panel with sensory score above the average. Recommendation from this study
illustrates that White and Orange cultivars can be used to make a convenient
restructured product.
On the final preparation of RSS, deep frying and heating in microwave oven was
evaluated on the texture attributes and sensory preferences of the product. Results showed that the most suitable condition of producing RSS was by using deep frying
for final preparation on RSS made from White and Orange commercial cultivars as
raw material. RSS made from White cultivar had hard texture, bright yellow colour
and slightly below like slightly, while Orange RSS had softer texture, bright orange
colour and slight above like slightly. Deep frying is the preferred method for the final
preparation of RSS.
From these findings, one may recommend that RSS can be produced using White and
Orange cultivars. The tubers are peeled, sliced into about 2.3 mm thickness and 25
mm width. Blanching was done by dipping the chip in 1 % (w/v) STP solution at
about 100 °C for 2 minutes. The blanched materials were drained for about 3 minutes
to remove excess water, and then mashed and CMC was added (0.3 %, w/w) as a
binder. The mashed was mixed with 5 % sweet potato flour. Moulding could be done
using simple extruder with 10 x 10 mm square holes. The sticks were then deep fried
at 163 °C for 1 minute, packaged in plastic bags and frozen at -20 °C for storage
purpose until final preparation. The RSS was prepared by deep frying in 175 °C for 2
minutes
Sweetpotato As A Food Crop
Full text linkSweetpotato as a food crop. Sweetpotato is among the world most important, versatile and under exploited crop in many part of the world, with more than 133 million tons in world annual production and being cultivated in more than 100 countries and it ranks ninth from the viewpoint of total production as a world crops. Sweetpotato contains approximately 30% dry matter and about 80–90% is made of carbohydrate and the rest are composed by protein, lipids, minerals, fibre and vitamins. Sweetpotato is also well-known as a source of minerals and vitamin. Regardless of these general nutritional excellences, sweetpotato is underexploited food item. In attempt to enhance the utilization as food, several food items was produced. The development of ready to serve products includes candied, canned, frozen, restructured products, etc
Perlakuan pendahuluan untuk memperbaiki pengupasan dan meningkatkan nilai cerna protein komak (Dolichos lablab L.)
No full textPurple-fleshed sweet potato genotypes as the ingredients for crisps and noodle making
No full textThe presence of anthocyanins in purple-fleshed sweet potato has been intensively promoted as functional foods regarding its high antioxidant activity and essential health benefits. Therefore, a number of attractive and nutritious food products needs to be developed in order to diversify the utilization and increase the consumption. As selected promising purple-flesh sweet potato genotypes have been available, their suitability prepared for different food products needs to be studied. About 12 genotypes of sweet potato with varied purple color intensity or deepness were processed into crispy chips (crisps) and noodles and evaluated their physical properties (yield, lightness, hardness) and sensorial attributes (color, aroma, texture, taste) using a Hedonic test with 20 panelists. The results showed that sweet potato genotypes with purple flesh in combination with yellow/orange or white color, namely MSU 06046-74, Antin 1, and MSU 06044-05 were suitable for crisps making, followed by those with medium purple color, such as Aya Murasaki, MIS 0612-73, MIS 0614-02, MIS 0601-22, and MSU 06014-51. Conversely, sweet potato with deep purple color, namely MSU 06028-71 and MSU 06046-48 were tailored for the ingredients of noodles. This information would be useful for releasing new purple sweet potato varieties in addition to their excellent agronomic traits
Physicochemical Characteristics of Bun Made from Orange-Fleshed Sweet Potato Clones
No full textSweet potato tubers are source of carbohydrates, vitamins, minerals, dietary fiber, beta-carotene, anthocyanins, and other phenolic components. Beta-carotene has been promoted because of its high antioxidant activity and health benefits. The research activity was aimed to determine the suitability of orange sweet potato as a substitute material for bun making. The texture characteristics of MSU 14011-09 showed the highest chewiness value compared to the other three varieties and one clone. Beta-carotene levels of mashed orange sweet potatoes varied. The highest value was found in Beta 1 (12,601μg/100g, dw) and the lowest was MSU 14011-09 (3,561μg/100g, dw. Beta-carotene affects the color of mashed sweet potatoes. The bun made from Beta 2 and MSU 14011-09 had low moisture content and high yield, whereas the bun from Beta 2 had high cohesiveness. Beta 1 produces buns with high L, a*, and b* values, whereas Beta 2 and MSU 14011-09 produce buns with low L, a*, and b* values. The lower the a* and b* value of Bun, the higher the color preferences of the panelists. Beta 2, Beta 3, and MSU 14014-84, were suitable for bun production
Sejarah, tugas pokok, dan kinerja UPBS Agro Inovasi AKABI
No full textBuku ini berisi tentang sejarah lahirnya dan tupoksi UPBS Agro Inovasi Akabi serta kinerja.Adapun teknik budidaya benih sumber yang dibahas meliputi komoditas kedelai, kacang tanah, kacang hijau, ubikayu dan ubijalar. Teknik penanganan pascapanen benih sumber dibahas diakhir. Buku ini juga dilengkapi dengan tabel dan gambar produksi benih dan diskripsi varietas, standar mutu benih, tingkat kepuasan pelanggan dan lain-lain.xii, 130 hlm.: ilus.; 21 c
Kompresipitasi ion logam cd (II) oleh besi (III)-hidroksida
Full text linkKopresipitasi merupakan proses ikut mengendapnya suatu zat terlarut pada scat pengedanpan dari endapan yang dikehendaki. Pada penelitian sebagai ion zat asing yang diharapkan ikut mengendap adalah ion Cd2+, sedangkan endapan yang diharapkan terbentuk adalah endapan hidroksida. Tujuan dari penelitian adalah untuk. rnengetahui kemampuan besi(111) — hidroksida dalam mengikat kadmium sebagai kopresipitan. Parameter yang dipelajari adalah konsentrasi larutan Fe3+ dengan variasi 100, 150, 200, 250, dan 300 ppm, waktu kontak dengan variasi 30, 60, 90, dan 120 menit, dan kecepatan pengadukan dengan variasi 100, 125, 150, 175, 200, 225 rpm. Dengan menambahkan basa NaOH, maka endapan besi(11I) hidroksida dapat terbentuk dan selama proses terbentuknya endapan, ion Cd2+ dapat teradsorpsi. Penentuan konsentrasi ion Cd2+ yang terkopresipitasi dilakukan dengan metode Spektrokopi Serapan Atom Nyala. Kapasitas kopresipitasi maksimal ion Cd2 diperoleh sebesar 95,51 % pada konsentrasi I arutan Fe3+ 250 ppm dengan waktu kontak 120 menit dan kecepatan pengadukan 200 rpm. Coprecipitation is follow precipitate ion in precipitation processing. Cd2+ is ion follower than precipitant ferri hidroxide formation. The research had been done to known the power of ferri hidroxide made Cd2+ oclution. Three parameter were studied. Parameter studied covered, concentration of Fe3+ (100, 150, 200, 250, and 300 ppm), interaction time (30, 60, 90, and 120 minutes), and speed of stiring (100, 125, 150, 175, 200, and 225 rpm). With NaOH base in reaction, ferri hidroxide formation and Cd2+ can oclution in. Determination of Cd2+ concentration remained in Ferri hidroxide sediment by AAS method. Maximum coprecipitation capacity was obtained 95,51 % at concentration 1-7e3+ 250 ppm, interaction time 120 minutes and speed of stiring 200 rpm.
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Nilai gizi produk olahan varietas unggul kedelai / Erlina Ginting , Rahmi Yulifianti , Joko Susilo Utomo
No full textPhysical and Chemical Properties of Restructured Sweet Potato Stick from Three Sweet Potato Cultivars
Full text linkAbstract — Restructured Sweetpotato Stick (RSS) was developed in attempt to overcome the lack of sweetpotato availability during off season. Moreover, RSS was produced aimed to control of the adequate qualities caused by the variation characteristics of sweetpotato. The making of RSS from 3 sweetpotato varieties was to study physicochemical and sensory attributes of the final product. RSS was produced using three sweetpotato (SP) varieties with different flesh colour namely White, Yellow and Orange. Samples, including raw materials, intermediate and final products were analyzed for physicochemical attributes. White and Orange cultivars judged generated the good quality RSS. A similar hardness and shearing force of RSS made of White and Orange was found. Proximate compositions on dry base (db) were: protein 3.59 and 2.74%, fat 21.44 and 35.91%, carbohydrate 71.83 and 59.19%; and ash 3.13 and 2.17%, respectively. White cultivar produced the RSS having yellow bright colour, high firmness and low fat content, whereas Orange cultivar generated RSS with bright orange colour, medium firmness but high fat content. RSS made from White and Orange cultivars were preferred with sensory score above the average. Result from this study illustrates that White and Orange sweetpotato cultivars can be used to make a convenient restructured product (RSS). Keywords—RSS, texture, physicochemical, sensor
ANALISIS KARAKTERISTIK LAHAN DAN MUTU BIJI PALA (Myristica fragrans Houtt) DAERAH LAMPUNG / Analysis of Land Characteristics and Nutmeg (Myristica fragrans Houtt) Seed Quality of Lampung
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