V. Prihananto
Department of Agricultural Technology, Jenderal Soedirman University, Purwokerto

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PENGARUH PERENDAMAN JAGUNG DAN SUBSTITUSI TEPUNG TEMPE TERHADAP NILAI GIZI DAN SIFAT SENSORIS BERAS JAGUNG INSTAN Aini, Nur; Prihananto, V.; Munarso, S. Joni
JURNAL AGROTEKNOLOGI Vol 5 No 02 (2011)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (370.465 KB)

Abstract

Processing corn into flour will produce byproducts of corn grits as a potential source of instantcorn rice. Modification of seed soaking in the manufacture of corn starch can alter the characteristics of the product. Efforts to increase the protein content in rice can be done in an instant corn flour substitute tempeh. The study aims to determine 1) the influence of soaking corn and soybean meal proportion of chemical and sensory properties of instant corn rice, and 2) determine a combination of soaking corn and the proportion of soybean flour that produces the best chemical and sensory properties of instant corn rice. This research used Randomized Design Group with two factors and three replications. Factor is tested is the process of soaking the seeds in the manufacture of white corn flour; that is, without soaking (P1) and a 24-hour soaking (P2), as well as variations in tempeh flour substitution (T) which consists of five levels, namely 0% (T0); 10 % (T1); 20% (T2); 30% (T3) and 40% (T4). The results showed the best of instant corn rice products is treatment combination of 20% soybean flour substitution and with 24-hour soaking (P2T2). The product has a soluble protein content 1.22% (bk), 2.76% fat content (bk), water content 6.98% (bk); carbohydrate 77.33%, with 2.44 color (yellow), texture 1 , 62 (a bit fluffier), a sense of 1.73 (rather good), corn aroma 2.11 (feeling) and the 2.38 level preferences (likes).Keywords: instant corn rice, soybean flour, soaking
CHARACTERISTICS OF WHITE CORN NOODLE SUBSTITUED BY TEMPEH FLOUR [KARAKTERISTIK MI JAGUNG PUTIH DENGAN SUBSTITUSI TEPUNG TEMPE] Aini, Nur; Prihananto, V.; Munarso, S. Joni
Jurnal Teknologi dan Industri Pangan Vol. 23 No. 2 (2012): 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 (321.001 KB) | DOI: 10.6066/jtip.2012.23.2.179

Abstract

Different corn type and processing of corn flour can produce flour with different physical and chemical characteristics. Processing of such flour into noodle will also result in different properties of noodle. While substitution of corn flour with tempeh flour can improve the protein content of the noodle it also impair its sensory characteristics. The objectives of this research were to determine the best combination of corn flour-type, corn flour processing and proportion of corn:tempeh flour to produce the best corn noodles based on physical, chemical and sensory properties. The observed variables of this study were moisture, ash, soluble protein, fat, elongation, colour, flavour, taste, and preferences. The results showed that based on physical, chemical and sensory properties, the best corn noodle could be made from flour made from waxy corn soaked for 24 hours and a ratio of corn:tempeh flour of 80:20. The noodle produced had 12.1% of total protein content, 2.8% of soluble protein, 8.4% of fat, 5.9% of moisture, 3.6% of ash, 69.9% of carbohydrate, 17.6% of elongation, yellow colour, slight flavour of corn/soybean, and 2.6 of preferences. 
PENGARUH PEMBERIAN MAKANAN TAMBAHAN TERHADAP KONSUMSI ENERGI DAN PROTEIN IBU HAMIL Prihananto, V.; Sulaeman, Ahmad; Riyadi, Hadi; Palupi, Nur Heni Sri
Jurnal Gizi dan Pangan Vol. 2 No. 1 (2007)
Publisher : Food and Nutrition Society of Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (53.683 KB) | DOI: 10.25182/jgp.2007.2.1.16-21

Abstract

The objective of this study was to analyze the effect of supplementary foods on pregnant mothers? energy and protein consumtion. This study was conducted in three sub-districts i.e.: Leuwiliang, Leuwisadeng and Ciampea. The 140 pregnant mothers from these sub-districts were selected for this study. Out of 140 pregnant mothers, 70 pregnant mothers were selected to receive supplementary foods for 6 month and 70 pregnant mothers did not receive any experimental food (control). Product selected as intervention consists of vermicelli, milk, and biscuit. The results of the study showed intervention could improve energy protein consumption of pregnant mothers