Browsing by Author "Ratnaningsih"

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    Characterization of Eight Maize Varieties with a Low Glycemic Index to Support Food Security
    (Badan Penelitian dan Pengembangan Pertanian, 2013) Nur Richana; Ratnaningsih; Abdullah Bin Arif; Maulida Hayuningtyas
    This study looking for non rice food alternative was carried out to support the food security program of Indonesia. As an agricultural country rich of genetic diversity including food crops, Indonesia has much many promising alternative sources for substitution and/or instead of rice as stapple food. One of them is maize which have many varieties for food and/or feed. Characterization of some varieties of maize is very useful to increase utilization as raw material of food. Eight varieties of maize i.e. Srikandi Putih, Anoman, Bisi 2, and local: Tretep, Kodok, Tlogomulyo, Sili and Pulut of Temanggung maize central areas were evaluated of their physical and chemical characteristics. Their physical characteristics of maize seed showed i.e.: weight of 100 grains, length, width, and height are; 19.8-33.4 g, 8-10 mm, 3-6 mm, and 7.9-11 mm respectively. Brightness level (L) maize kernels and thermal conductivity are : 88.1-93.8 and 0.256 to 0.275 (W/m.oC). The chemical composition of maize grain i.e.: moisture, ash, fat, protein, and amylose contents are: 5.9-11.5, 0.4-1.7, 3.2-4.2, 6.7- 11, and 15.7 to 29.0% respectively. Analysis of levels insoluble and soluble dietary fiber corn kernels in a row are 5-6.6%, and 1.1-1.3%. The maize starch digestibility of several varieties of maize 65.4-75%. Local Sili and Anoman varieties showed highest and lowest maize starch digestibility. The results turned out to be the glycemic index of eight varieties of maize is very low 28.7 41.7, the highest is Srikandi Putih variety. However, for the highest of glycemic index is still very low compared to other food grains. Thus maize is the best diet for diabetics.
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    PEMETAAN BIDANG KAJIAN KOMODITAS KEPITING DI INDONESIA BERDASARKAN ARTIKEL JURNAL ILMIAH DAN PROSIDING
    (Pusat Perpustakaan dan Literasi Pertanian, ) Himawan, Deden; Lindawati; Ratnaningsih
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    Pengaruh Mutu Kedelai Lokal Terhadap Karakteristik Tempe dari UKM di Bogor
    (Badan Standardisasi Instrumen Pertanian, 2022) Usmiati, Sri; Yuliani, Sri; Ratnaningsih
    Tempe merupakan salah satu jenis makanan tradisional yang bergizi tinggi dan disukai oleh sebagian besar masyarakat Indonesia karena rasanya yang enak. Umumnya, tempe dibuat menggunakan kedelai impor, padahal Indonesia kaya akan kedelai lokal. Potensi kedelai lokal sebagai bahan baku tempe dapat dikaitkan dengan mutunya. Penelitian bertujuan untuk mengetahui mutu kedelai lokal yang dapat mempengaruhi karakteristik tempe. Metode penelitian meliputi sampling sampel kedelai lokal di sentra produksi, proses pembuatan tempe oleh usaha kecil dan menengah (UKM) di Bogor, dan analisis mutu kedelai dan tempe di laboratorium Balai Besar Litbang Pascapanen Pertanian, Bogor. Hasil penelitian menunjukkan bahwa kedelai lokal memiliki kadar air sesuai dengan kategori Mutu I berdasarkan SNI 01-3922-1995, dengan kadar protein yang tinggi kecuali varietas Dena. Tempe dari varietas Anjasmoro, Grobogan, dan Biosoy memiliki kadar air dan protein yang sesuai standar mutu SNI 3144-2015, dengan kadar lemak di bawah standar mutu baik kedelai lokal maupun impor, namun kaya akan asam lemak tak jenuh ganda, terutama linolenat.