Teknologi Pemanfaatan Tepung Jagung Untuk Pembuatan Emping Stik
| dc.contributor | Balai Penelitian Tanaman Serealia Jl. Dr Ratulangi aros, 90514 kotak Pos 1173 Makassar | en-US |
| dc.creator | Suarni, nFN | |
| dc.date | 2018-11-30 | |
| dc.date.accessioned | 2019-10-09T09:43:35Z | |
| dc.date.available | 2019-10-09T09:43:35Z | |
| dc.description | Emping stik jagung adalah sejenis makanan ringan dari tepung jagung dengan olahan modifikasi dari emping stik melinjo. Penelitian pembuatan emping stik jagung telah dilaksanakan di Laboratorium Pengolahan dan Kimia, Balitsereal Maros dan Laboratorium Pengujian Balai Besar Pascapanen Bogor, menggunakan Rancangan Acak Lengkap dua faktor antara varietas Anoman-I, Lokal Soppeng, Lokal Pulut Soppeng, dan lama pengukusan (20, 30, 40 menit), dengan tiga kali ulangan. Hasil uji organoleptik terhadap rasa dan kerenyahan menunjukkan bahwa .panelis lebih menyukai varietas Lokal Pulut dengan pengukusan adonan 20 menit, Sedangkan dari segi warna, panelis lebih menyukai varietas Anoman-I dengan waktu pengukusan adonan 30 menit. Kandungan kimia tidak berpengaruh terhadap waktu pengukusan dan produk, kecuali kandungan amilosa. Kandungan amilosa tepung jagung varietas Lokal Pulut Soppeng relatif rendah yaitu 3,4%, sehingga waktu dan suhu gelatinisasinya relatif rendah 14,5 menit pada suhu 51,76°C. Utilisation Of Maize Flour For Corn Stick Cracker ProductionCorn stick is made from maize using a process modified from melinjo (Gnetum gnemon) chip processing chip was carried out at the Laboratory of Food Processing and Chemistry of Research Institute for Cereals and Laboratory of Chemistry of Indonesian Centre for Agricultural Postharvest Research, Bogor, using Completely Random Design. Treatments consisted of two factors, i.e. corn varieties (Anoman-I, Local non waxy Soppeng and waxy local Soppeng) and steaming time (20, 30, 40 minutes) with three replications. Organoleptic test on taste and crispiness showed that panelists preferred Waxy- local variety with dough steaming of 20 minutes, while the result on color parameter, panelists choice was the Anoman-I variety with 30 minutes dough steaming. Steaming time did not influence chemical composition of corn flour except amylum content. Amylum content of Lokal Waxy variety was only 3.4% and its gelatinization was 14.5 minute at 51.76°C. | en-US |
| dc.format | application/pdf | |
| dc.identifier | http://ejurnal.litbang.pertanian.go.id/index.php/jpasca/article/view/9730 | |
| dc.identifier | 10.21082/jpasca.v7n1.2010.23-31 | |
| dc.identifier.uri | http://124.81.126.59/handle/123456789/7930 | |
| dc.language | eng | |
| dc.publisher | Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian | en-US |
| dc.relation | http://ejurnal.litbang.pertanian.go.id/index.php/jpasca/article/view/9730/8161 | |
| dc.rights | Copyright (c) 2018 Jurnal Penelitian Pascapanen Pertanian | en-US |
| dc.rights | http://creativecommons.org/licenses/by-sa/4.0 | en-US |
| dc.source | Jurnal Penelitian Pascapanen Pertanian; Vol 7, No 1 (2010): Jurnal Penelitian Pascapanen Pertanian; 23-31 | en-US |
| dc.source | 2541-4054 | |
| dc.source | 0216-1192 | |
| dc.subject | emping stik; jagung; tepung jagung; corn; emping stick; maize flour. | en-US |
| dc.title | Teknologi Pemanfaatan Tepung Jagung Untuk Pembuatan Emping Stik | en-US |
| dc.type | info:eu-repo/semantics/article | |
| dc.type | info:eu-repo/semantics/publishedVersion | |
| dc.type | Peer-reviewed Article | en-US |