Articles

Pengaruh Sorbitol-Oleat Poliester (SOPE) terhadap Profil Lipid Serum Tikus Sprague-Dawley Murdiati, Agnes; Wuryastuti, Hastari; Marsono, Y.; Harmayani, Eni
Agritech Vol 30, No 1 (2010)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (572.554 KB) | DOI: 10.22146/agritech.9687

Abstract

The intake of fats excessively is tend to promote degenerative diseases, however decreasing of fat intake was difficult to be done, so the production  of fat replacer is necessity. The objective of this research was to study the effects of fat replacer sorbitololeic polyester (SOPE) on health. The result showed that replacement of SOPE to fats diets on rats did not have negative effects on lipid profile of serum. The replacement of fats in standard diets by 75 % of SOPE during 3 weeks period of intervention diets did not have significant different on total cholesterol, it was decrease of LDL cholesterol (3,46 %), and increased HDL cholesterol (11,89 %), in spite of increasing of triglyceride slightly (9,07 %).ABSTRAKAsupan lemak yang berlebih dapat menimbulkan berbagai masalah kesehatan seperti penyakit-penyakit yang berkaitan dengan pembuluh darah. Pengurangan asupan lemak sulit dilakukan karena lemak mempunyai peran yang sangat penting dalam proses pengolahan makanan. Oleh karena itu, pengembangan senyawa pengganti lemak atau fat replacer sangat diperlukan.  Sorbitol-oleat poliester (SOPE) merupakan fat replacer yang dapat digunakan sebagai pengganti minyak. Namun demikian, penggunaan senyawa ini perlu diuji efeknya terhadap kesehatan. Penelitian ini menggunakan tikus Sprague Dawley jantan, dewasa sebanyak 50 ekor. Adaptasi dilakukan selama 7 hari, selanjutnya tikus dibagi menjadi 5 kelompok. Satu kelompok diberi pakan standar, dan 4 kelompok yang lain diberi pakan mengandung SOPE sebanyak 25, 50, 75 dan 100 % menggantikan minyak diet. Intervensi diet dilakukan selama 3 minggu, dan analisis profil lipid serum dilakukan secara periodik setiap minggu. Hasil penelitian menunjukkan bahwa penggunaan SOPE untuk menggantikan sebagian atau semua minyak dalam diet standar tidak berpengaruh merugikan terhadap profil lipid serum tikus. Penggunaan SOPE sebanyak 75 % untuk menggantikan minyak pada pakan standar selama 3 minggu intervensi diet tidak berpengaruh terhadap kandungan kolesterol total, namun menurunkan kolesterol LDL (13,46%) dan meningkatkan kandungan kolesterol HDL (11,89 %), walaupun sedikit meningkatkan kandungan trigliserida serum (9,07 %).
Potensi Makanan Tradisional Kue Kolombeng Sebagai Daya Tarik Wisata Di Daerah Istimewa Yogyakarta harsana, Minta; Baiquni, Muhammad; Harmayani, Eni; Widyaningsih, Yulia Arisnani
Home Economics Journal Vol 2, No 2 (2018): October
Publisher : Universitas Negeri Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (121.701 KB) | DOI: 10.21831/hej.v2i2.23291

Abstract

Perkembangan industri pariwisata dapat memberikan peluang bagi berkembangnya produk-produk wisata, termasuk kuliner di Daerah Istimewa Yogyakarta. Tingginya perkembangan industri pariwisata, memberikan peluang yang sangat besar bagi masyarakatnya, untuk ikut berpartisipasi dalam pembangunan pariwisata, khususnya wisata kuliner yang saat ini masih sangat terbatas jumlahnya. Penelitian ini bertujuan untuk menjelaskan makanan tradisional sebagai Daya Tarik Wisata Kuliner di Daerah Istimewa Yogyakarta. Metode penelitian yang digunakan adalah deskriptif kualitatif, dengan menggunakan teori Daya tarik Wisata dari Damanik dan Weber, (keunikan, originalitas, otentisitas, dan keragaman).Pengumpulan data dilakukan dengan observasi dan wawancara. Hasil Penelitian ini menunjukkan bahwa makanan tradisional  Kue Kolombeng merupakan suatu produk yang berdaya tarik wisata. Daya tarik wisata pada Makanan Tradisional Kolombeng adalah karena makanan Tradisional ini memiliki keunikan, originalitas, otentisitas, dan keragaman. Keunikan dapat dilihat dari adanya kombinasi kelangkaan dan kekhasan yang melekat pada makanan tradisional Kue Kolombeng. Originalitas makanan tradisional tergambar dari keaslian bahan makanan tradisional  dengan tetap mempertahankan bahan baku lokal asli dan proses dengan ,juga menggambarkan otentisitasnya, keragaman mengarah pada variasi bentuk dan nama. 
Penurunan Glukosa dan Perubahan Profil Lipida Serum Tikus Sprague- Dawley Hiperglikemia-Hiperkolesterolemia Akibat Asupan Sorbitol-Oleat Poliester (SOPE) Murdiati, Agnes; Wuryastuty, Hastari; Marsono, Y.; Harmayani, Eni
Biota : Jurnal Ilmiah Ilmu-Ilmu Hayati Vol 14, No 3 (2009): October 2009
Publisher : Universitas Atma Jaya Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (343.509 KB) | DOI: 10.24002/biota.v14i3.2576

Abstract

Disorder of carbohydrate metabolism in the Diabetes Mellitus patients resulted in increasing of cholesterol synthesis. This condition increases the risk of heart attack or coronary heart disease, therefore it is recommended to lower fat intake. One of the alternatif to lower fat intake is by replacing fat with fat replacer in the diet. The aim of the present study is to evaluate the effect of replacing 75% of fat with SOPE on the glucose and lipid profile in diabetic-hipercholesterolemic rats. Eihgteen Sprague Dawley rats were devided into 2 groups of 9 rats. They were fed with hipercholesterol diet and were diabetic induced with alloxan IM injection. One group was fed with 75% SOPE substitute the fat in the standard diet and the other group was fed with standard diet. The result indicates that the oil substitution of standard diet of Sprague Dawley rats for sorbitol-oleic polyester as much as 75% gives an advantage to rats which suffer hiperglikemic-hypercholesterolemic because it decreased the glucose, total cholesterol, LDL cholesterol, and LDL/HDL cholesterol ratio, and did not decrease the HDL cholesterol, but increased triglyceride serum.
Teknik Produksi Dan Purifikasi Pediosin Paf-11 Dari Pediococcus Acidilactici F-11 Marwati, Tri; Richana, Nur; Harmayani, Eni; Rahayu, Endang S
Jurnal Penelitian Pascapanen Pertanian Vol 9, No 1 (2012): Jurnal Penelitian Pascapanen Pertanian
Publisher : Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jpasca.v9n1.2012.11-17

Abstract

Pediosin PaF-11 dari Pediococcus acidilactici F-11 berpotensi sebagai pengawet pangan karena kemampuannya dalam mengendalikan pertumbuhan bakteri pembusuk pangan. Efektivitas purifikasi diperlukan dalam aplikasi pediosin PaF-11 pada industri pangan. Untuk itu dilakukan penelitian yang bertujuan untuk mengetahui aktivitas pediosin PaF-11 selama proses inkubasi sel P. acidilactici F-11 dan meningkatkan efektivitas purifikasi pediosin PaF-11. Perlakuan yang dicobakan pada proses purifikasi yaitu adsorpsi dan desorpsi pada pH yang bervariasi dan penambahan biomassa sel mati dari P. acidilactici F-11 pada konsentrasi yang bervariasi selama proses adsorpsi. Aktivitas antibakteri pediosin PaF-11 diuji dengan metode difusi agar menggunakan bakteri indikator Lactobacillus pentosus LB42. Hasil penelitian menunjukkan bahwa pediosin PaF-11 yang diproduksi dengan menggunakan kultur awal P. acidilactici F-11 sebanyak 10% dengan lama inkubasi 16 jam mempunyai aktivitas 2000 AU/ml. Pediosin PaF-11 yang dihasilkan P. acidilactici F-11 dengan kultur awal 1% dan purifikasi pada pH adsorpsi pH 6,5 dan pH desorpsi 2,0 memiliki aktivitas tertinggi yaitu 1500AU/ml, dibandingkan perlakuan pH yang lain. Aktivitas pediosin PaF-11 yang dihasilkan dari proses purifikasi tanpa penambahan biomassa sel mati yaitu 1500AU/ml, sedangkan dengan penambahan biomassa sel mati 3, 6 dan 11 kali dari konsentrasi awal menjadi 3000AU/ml. Hal ini berarti bahwa dengan penambahan biomassa sel mati P. acidilactici F-11 dengan 3 kali konsentrasi awal mampu meningkatkan pediosin PaF-11 yang diperoleh.
Effect of Probiotic Lactobacillus sp. Dad13 on Humoral Immune Response of Balb/C Mice Infected with Salmonella typhimurium Kusumawati, Ika Dyah; Harmayani, Eni; Asmara, Widya
Indonesian Journal of Biotechnology Vol 11, No 1 (2006)
Publisher : Universitas Gadjah Mada

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Abstract

An indigenous strain of lactic acid bacterium (LAB) identified as Lactobacillus spp. Dad13 (Dad13), isolatedfrom traditional fermented buffalo milk, was found to be potential as probiotic. The aim of this research was to studythe effect of probiotic Dad13 on humoral immune response of Balb/C mice infected with Salmonella typhimurium. Thespecific objective was to find out the effect of different Dad13 consumption time (before and along with infection of S.typhimurium) on the humoral immune response of Balb/C mice. The experiment was conducted by in vivo trial on 20males of Balb/C mice, age of 6-8 weeks, fed with AIN-93 standard diet. The mice were assigned into 4 groups. Eachgroup received the following treatments, ie. Dad13 only, Dad13 before infection, Dad13 along with infection andSalmonella infection only. A volume of 100 μl Dad13 cell suspensions (1010 CFU/ml) were given by oral forced feedingdaily for a week, at week 3 for group before infection and at week 4 for group of Dad13 only and Dad13 along withinfection. Salmonella infection (109 CFU/ml) was given once orally at week 4 to all groups except group treated withDad13 only. The humoral immune response of Balb/C mice was detected 2 weeks after infection by measuring thetiters of IgG and IgA specific from serum and mucosal intestinal liquid samples using Enzyme-linked ImmunosorbentAssay (ELISA) method. The result indicated that humoral immune response of Balb/C mice consuming Dad13 beforeand along with Salmonella infection were significantly different (p<0.05). Dad13 consumption along with Salmonellainfection increased circulated IgG and IgA as well as secretory IgA. It can be concluded that Dad13 probiotic feedingalong with infection increased humoral immune response more significantly compared to that before infection.Key words : Probiotic, Lactobacillus sp. Dad13, Immune response, Salmonella typhimurium
Production and Extraction Of Antibacterial Bacteriocin from Pediococcus sp. NWD 015 Harmayani, Eni; N, Nofisulastri; Bachruddin, Zaenal
Indonesian Journal of Biotechnology Vol 11, No 2 (2006)
Publisher : Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (147.738 KB)

Abstract

objectives were to study the growth pattern of Pediococcus sp. NWD 015 and bacteriocin activity, extractionand characterization of bacteriocin, and to determine the effect of storage time and temperature on bacteriocinactivity. Results showed that the bacteriocin activity increased during growth and reached the highest activity duringstationary phase. The maximum bacteriocin production reached after incubation of the cell for 12 h at 37oC in TGEbroth and decreased after 96 h incubation. Extraction with adsorbtion-desorbtion method could increased a specificactivity of bacteriocin. Bacteriocin from Pediococcus sp. NWD 015 is inactivated by Proteinase-K; however it is stillactive by heat treatment at 121oC for 15 min and over pH 2 – 11. Bacteriocin of Pediococcus sp. NWD 015 was effectiveagaints Enterococcus faecalis, Staphylococcus aureus, Eschericia coli, Listeria monocytogenes but not against Salmonellathypimurium. The molecular weight of bacteriocin is 4.95 kDa.Keywords : Bacteriocins, Pediococcus sp NWD 015.
PENGARUH METODE EKSTRAKSI TERHADAP KARAKTERISTIK CRUDE LAMINARAN DARI Sargassum duplicatum (Effect of Extraction Method on Characteristics of Sargassum duplicatum Crude Laminaran) Chamidah, Anies; Marsono, Yustinus; Harmayani, Eni; ., Haryadi
Jurnal Agritech Vol 33, No 03 (2013)
Publisher : Jurnal Agritech

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Abstract

Laminaran is a natural polysaccharide extracted from brown algae, are usually used as human food, animal feed and drugs. Laminaran obtained by extracting brown algae powder, with acid solution (LAE) or with water (LWE) is done twice. Extraction by combining both methods were tested as well, that the first extraction using an acid solution further extracted residue re-use of water (LME). Extraction with acid and modification are more efficient than extraction with water, with a relatively higher yield (3.59 and 1.42 fold). With the acid extraction method (LAE), and modification (LME) showed the presence of compounds laminaran (β-(1,3)-D glukopiranosil), extraction using water (LWE) showed no laminaran. In general, the value of yield higher acid extracts, followed by modification extract and water extract. Acid extracts and modifications have moisture, ash and fat content lower than water extract but different levels of protein. The method of extraction with an acid solution and a modification is the best method.Keywords: Extraction method, crude laminaran, FT-IR ABSTRAK Laminaran adalah polisakarida alami yang diekstraksi dari alga coklat yang banyak dimanfaatkan sebagai makanan manusia, pakan ternak dan obat-obatan. Laminaran diperoleh dengan cara mengekstraksi serbuk alga coklat, dengan  larutan asam (LAE) atau dengan air (LWE) yang dilakukan sebanyak dua kali. Ekstraksi dengan mengkombinasikan kedua metode diuji juga, yaitu ekstraksi pertama menggunakan larutan asam selanjutnya residu diekstrak kembali menggunakan air (LME). Ekstraksi dengan asam maupun modifikasi lebih efisien daripada ekstraksi dengan air, dengan yield relatif lebih tinggi (3,59 dan 1,42 kali). Dengan metode ekstraksi asam (LAE), dan modifikasi (LME) menunjukkan hadirnya senyawa laminaran (β-(1,3)-D-glukopiranosil), sedangkan ekstraksi menggunakan air (LWE) tidak menunjukkan adanya laminaran. Secara umum nilai yield ekstrak asam lebih tinggi, diikuti ekstrak modifikasi dan ekstrak air. Ekstrak asam dan modifikasi mempunyai kadar air, abu dan kadar lemak yang lebih rendah daripada ekstrak air kecuali kadar protein yang tidak berbeda. Metode ekstraksi dengan larutan asam dan modifikasi merupakan metode yang terbaik. Kata kunci: Metode ekstraksi, crude laminaran, FT-IR 
RESPON IMUN MUKOSA DAN SELULER PADA TIKUS YANG DIBERI BUBUK SUSU KAMBING DENGAN INFEKSI Salmonella Typhimurium [Mucosal and Cellular Immune Response of Rat Given Goat Milk Powder and Infected with Salmonella Typhimurium] Nurliyani, .; Julia, Madarina; Harmayani, Eni; Baliarti, Endang
Jurnal Teknologi dan Industri Pangan Vol. 24 No. 1 (2013): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (374.173 KB) | DOI: 10.6066/jtip.2013.24.1.7

Abstract

ABSTRACT Goat milk contains bioactive proteins and oligosaccharides which can act as immunomodulators and prebiotics respectively. The objectives of this study were to determine the effect of giving goat milk powder on mucosal immune response (sIgA/secretory immunoglobulin A), cellular immune response (IFN-γ/interferon-γ) and the total number of lactobacilli in caecal digesta of infected rat by Salmonella Typhimurium. Male Sprague Dawley rats 3 weeks old were divided into two groups: 1) goat milk powder treatment, and 2) control. After 14 days given goat milk powder, the rats were infected with Salmonella Typhimurium and after 21 days were killed. The results showed that the average concentration of sIgA in group of rats given with goat milk powder was not significantly different with the control rat (42.95 ng/ml). The concentration of IFN-γ in rat given with goat milk powder was significantly different (63.33 pg/ml) from the control (45.00 pg/m) (p
Fermentasi Biji Kakao Kering Menggunakan Saccharomyces cerevisiae, Lactobacillus lactis, dan Acetobacter aceti Apriyanto, Mulono; Sutardi, Sutardi; Supriyanto, Supriyanto; Harmayani, Eni
Agritech Vol 37, No 3 (2017)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (403.47 KB) | DOI: 10.22146/agritech.17113

Abstract

The aims of the study was to improve quality of cocoa bans by fermentation of sun dried cocoa beans. The fermentation variations were conducted as follows: first, fermentation without the addition of inoculum (control), the second treatment using inoculum of S. cerevisiae (FNCC 3056), L. lactis (FNC 0086) and A. aceti (FNCC 0016), each of 108 cfu/g  given simultaneously at the beginning of fermentation.and the third treatment wassequential administration, i.e: yeast at the initial fermentation, lactic acid bacteria after 24 hours fermentation, and acetic acid bacteria after 48 hr of fermentation third with the same microbial population with the second treatment. The fermentation was conducted for120 hours. The fermentation temperature were controlled during fermentation as follows: 35 °C  for the first 24 hours, 45 °C  for the next second 24- hours, 55 °C the third 24 hours and 35 °C for the last 48 hours of fermentation. The results showed that after the rehydration, pulp composition of dry beans could be used as a substrate for fermentation. During fermentation, dry cocoa beans showed reduction of total sugar content, pH and total polyphenols for all the three treatments. Cut test of dried cocoa beans during the fermentation showed the increasing percentage of brown color of the three treatments. Reducing sugar and fermentation indexes increasedfor all treatments during fermentation. Concentration of ethanol, lactic acid and acetic acid reached highest level at 24, 60, and 108 hours of fermentationfor all treatments.  Highest populations of S. cerevisiae, L. lactis and A. aceti of three treatments obtained at 24, 48 and 72 hours of fermentation. After fermentation and roasting, dry beans produced hydrophobic amino acids as precursors of flavor and volatile compounds.                                               ABSTRAKPenelitian ini bertujuan untuk mengetahui perubahan sifat kimia pada fermentasi biji kakao kering jemur. Biji kakao kering jemur yang diperoleh dari petani memiliki kadar air yang tidak seragam. Guna menimalkan kegagalan fermentasi maka biji kakao kering jemur diperoleh melalui pengeringan biji kakao segar menggunakan kabinet dryer dengan sebelumnya dikondisikan pada suhu seperti pengeringan dengan sinar matahari, dan masing ditentukan kadar gula reduksinya. Percobaan fermentasi biji kakao kering dilakukan fermentasi pada wadah fermentasi dengan jumlah biji 150 g setiap wadah. Sebelum difermentasi terlebih dahulu biji kakao kering jemur direhidrasi agar didapat kadar air mendekati biji segar, kemudian biji kakao kering jemur diinkubasi selama enam hari dan tanpa dibalik selama fermentasi. Setiap perlakuan diulangi tiga kali dan diamati tiap 24 jam sampai 120 jam. Kadar gula reduksi (kontrol 4,49–11,45%, inokulum diawal (IA) 4,69–11,55%, inokulum bertahap (IB) 4,64–11,54%), kadar asam tertitrasi (kontrol 4,48–6,45%, inokulum diawal (IA) 4,64–6,39%, inokulum bertahap (IB)  4,45–6,59%), populasi Saccharomycescerevisiae (kontrol 5,56–7,28 (log CFU/g), inokulum diawal (IA) 6,45–8,75 (logCFU/g), inokulum bertahap (IB) 6.88 – 8.99 (logCFU/g), Lactobacillus lactis (kontrol 6,66–8,15 (log CFU/g), inokulum diawal (IA) 7,65–8,21(log CFU/g), inokulum bertahap (IB) 7,66–8,95 (log CFU/g) dan Acetobacter aceti (kontrol 4,26–6,95% (log CFU/g), inokulum diawal (IA) 4,85–7,40 (log CFU/g), inokulum bertahap (IB) 4,35–7,91 (log CFU/g)) dalam pulp fermentasi diamati selama proses fermentasi. Untuk mengetahui kualitas biji kakao dilakukan pengukuran pH (kontrol 5,67–3,98, inokulum diawal (IA) 5,67–3,55, inokulum bertahap (IB) 5,67–3,50), kadar etanol (kontrol 0,3–0,5%, inokulum diawal (IA) 0,3–0,52%, inokulum bertahap (IB) 0,35–0,53%) dan indeks fermentasi selama fermentasi (kontrol 0,31–0,88, inokulum diawal (IA) 0,32–0,99, inokulum bertahap (IB) 0,33–1,03).Kata kunci: Acetobacter aceti; biji kakao kering jemur; fermentasi; Lactobacillus lactis; Saccharomyces cerevisiae
Karakterisasi Pati Ganyong (Canna edulis) dan Pemanfaatannya Sebagai Bahan Pembuatan Cookies dan Cendol Harmayani, Eni; Murdiati, Agnes; Griyaningsih, Griyaningsih
Agritech Vol 31, No 4 (2011)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (104.178 KB) | DOI: 10.22146/agritech.9637

Abstract

Edible canna is one of local commodities that could be used as source of carbohydrate in the form of starch. However,its characteristics and application are still poorly understood. The aim of this study was to determine the chemical composition, physical and physicochemical properties of edible canna starch and its application as ingredients for some food products.  Canna starch was obtained from Mekar Sari farmer group, Kulon Progo. The method of this research consisted of the following steps. First, characterization of canna starch on chemical, physical, and physicochemical properties. The second was formulation and production of some food products. The third was organoleptic test of the products. The results of the study indicated that canna starch sample had total starch of 93.30 % (db),amylose content of 42.49 % (db), and amylopectin content of 50.90 % (db). In canna starch, protein, fat, ash, crude fiber, and reducing sugar were minor components. Canna starch had low water binding capacity (162.15 %) and swelling power (9.96 g/g). At concentration of 5 % canna starch had quite low and stable hot paste viscosity (9.67 dPa.s), the viscosity increased to 14,67 dPa.s when cooled. Based on those several characteristics, canna starch can be used as ingredient for some food products, such as cookies and cendol. Hedonic test of the products showed that substitution of canna starch up to 75 % was not significantly different compared to wheat flour for cookies, while 100 % substitution of canna starch was not significantly different compared to rice flour for cendol. It can be concluded that canna starch had potential characteristics to be used for food diversification.ABSTRAKGanyong merupakan salah satu jenis umbi-umbian lokal yang dapat diolah sebagai sumber karbohidrat dalam bentukpati. Akan tetapi karakteristik dan pemanfaatannya belum banyak diketahui. Penelitian ini bertujuan untuk mengetahui kandungan kimia, sifat fisik dan fisikokimia pati ganyong serta mengevaluasi penggunaannya sebagai bahan pembuatan beberapa produk olahan. Pati ganyong diperoleh dari Kelompok Tani Mekar Sari, Kulon Progo. Penelitian ini dilaksanakan dalam tiga tahap berikut: 1) karakterisasi pati ganyong, meliputi sifat kimia, fisik, dan fisikokimia; 2) formulasi dan pembuatan produk dari pati ganyong berdasarkan karakteristik yang diperoleh; dan 3) uji organoleptik produk-produk yang telah dikembangkan. Hasil penelitian menunjukkan sampel pati ganyong memiliki kadar total pati 93,30 % (db), kadar amilosa 42,49 % (db) dan kadar amilopektin sebesar 50,90 % (db). Protein, lemak, abu, serat kasar, dan gula reduksi merupakan komponen minor. Pati ganyong tergolong memiliki water binding capacity (162,15%) dan swelling power (9,96 g/g)  yang rendah. Pada konsentrasi 5 %, pati ganyong memiliki viskositas pasta panas yang rendah (9,67 dPa.s.) dan stabil, viskositas meningkat menjadi 14,67 dPa.s setelah pendinginan. Berdasarkan beberapa karakteristik tersebut, pati ganyong dapat dimanfaatkan sebagai bahan pembuatan cookies dan cendol. Hasil uji kesukaan menunjukkan bahwa pati ganyong dapat digunakan hingga 75 % pada pembuatan cookies dan 100 % pada pembuatan cendol dengan tingkat kesukaan yang tidak berbeda nyata dibandingkan cookies terigu dan cendol tepung beras. Dari penelitian tersebut dapat disimpulkan bahwa pati ganyong memiliki karakteristik yang potensial untuk diversifikasi pangan.