Linda Masniary Lubis
Department of Food Science and Technology, Faculty of Agriculture, University of Sumatera Utara, Medan

Published : 3 Documents
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BIHON TYPE NOODLES FROM HEAT MOISTURE TREATED STARCH OF FOUR VARIETIES OF SWEET POTATO [MI TIPE BIHUN DARI PATI HEAT MOISTURE TREATMENT DARI EMPAT VARIETAS UBI JALAR] Lase, Vera Apryana; Julianti, Elisa; Lubis, Linda Masniary
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 (755.649 KB) | DOI: 10.6066/jtip.2013.24.1.89

Abstract

Sweet potato starch has limited uses in food industry, but modification of its properties may make it more suitable for use especially for starch based food such as bihon type noodle. The objective of this research was to study the effect of heat moisture treated starch from 4 varieties of sweet potato on the quality of its bihon type noodle. Four different varieties of sweet potato i.e. white, yellow, orange and purple tuber were treated with heat moisture treatment (HMT). The HMT was performed by exposing the starch to high temperature (110°C for 3 hours) at a moisture content of 25%. The HMT modified sweet potato starch was then processed into bihon type noodle. As a control, a commercial bihon type noodle made from rice starch was used. Parameters evaluated were the modified starch and bihon properties. The results showed that the modification of starch with HMT could increase the peak viscosity, setback viscosity, final viscosity and gelatinization temperature but lower the value of the breakdown viscosity. The best bihon from the four varieties of sweet potatoes was that made from white sweet potato starch because it has low cooking losses, low fat, but has high color/brightness and is preferred by panelist.
Science and Technology for Alen-Alen Entrepreneur Comunities Sinaga, Hotnida; Lubis, Linda Masniary; Nasution, Siti Kadijah
Journal of Saintech Transfer Vol 1 No 1 (2018): Journal of Saintech Transfer
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (626.043 KB) | DOI: 10.32734/jst.v1i1.238

Abstract

This community service activity was intended to assist entrepreneurs engaged in the production of alen-alen, a product made from cassava. There are some problems encountered in the production process, such as washing raw materials manually, work safety during the production practice, products that are not in accordance with standard hygiene and sanitation and packaging process that has not been designed properly. The entrepreneurs want to increase production but the equipment and processing machinery are very limited. To overcome this problem, several methods can be performed by the academics, such as facilitating them with appropriate tools that meet the needs in the field. A cassava washer unit and specific boiler tools to avoid hot steam when taking the material were offered. In addition, entrepreneurs were trained in hygiene and sanitation in alen-alen making, educated for packaging technology quality, raw material selection and the use of food coloring, formulating variations for alen-alen manufacture, as well as financial bookkeeping training. The implementation of these activities is expected to generate shorter production process time leading to further increase in the production, income and welfare of the entrepreneurs.
EFFECT OF THE TYPES AND PERCENTAGES OF STABILIZER ON THE QUALITY OF INSTANT GARFISH CONDIMENT Marchelina, Christine; Sinaga, Hotnida; Lubis, Linda Masniary
Indonesian Journal of Agricultural Research Vol. 3 No. 1 (2020): Publication in Press
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/injar.v3i1.3615

Abstract

The purpose of this research was to determine the effect of stabilizer types and percentages on the quality of instant garfish condiment. The research used a group randomized design factorial with two factors, i.e.: types of stabilizer (CMC; Arabic gum; gelatin) and percentage of stabilizer (0.0%; 0.5%; 1%; 1.5%). The results showed that stabilizer types had a highly significant effect on water absorption index, water solubility index, vitamin C, and color index. Moreover, the stabilizer had no significant effect on organoleptic aroma and taste. In the meantime, stabilizer percentages had a highly significant effect on water absorption index, water solubility index, vitamin C, color index, and organoleptic aroma. However, the stabilizer percentages gave no significant effect on organoleptic taste. Interaction between the two factors had a highly significant effect on water absorption index and vitamin C and had a significant effect on color index. Furthermore, the interaction had no significant effect on water solubility index, organoleptic aroma and taste. The best treatment product was resulted from the use of 1.5% CMC as stabilizer.