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Papavero, Nelson. "Sobre os nomes populares conferidos às espécies sul-americanas de Tapirus (Mammalia, Perissodactyla, Tapiridae)." Arquivos de Zoologia 49, no. 1 (August 31, 2018): 1–112. http://dx.doi.org/10.11606/2176-7793/2018.49.01.
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Muitos nomes foram aplicados às espécies sul-americanas de Tapirus: acuraua, acuré, açurê, amta, ánta, antá, anta-batupeva, anta-batuvira, anta-caá-pororoca, anta-chure, anta-churé, anta-cinzenta, anta-commum, antacuré, anta-das-ordinarias, anta-do-matto, anta-gameleira, anta-gamelleira, anta-grande, anta-mirim, anta-nambi-tinga, anta-negra, anta-pequena, anta-pororoca, anta-preta, anta-rosia, anta-rosilha, anta-sapateira, anta-sapatera, anta-verdadeira, antaxuré, anta-xuré, anta-xurê, ante, antes, apiroupsou, apyropsou, assobio, batovi, batuvi, batuvira, boi-sylvestre, boy-do-matto, boy-silvestre, caapoára, caápoára, caâpoára, caapora, caapóra, caá-pora, çaba-tyra, cambassica, capoava, capororoca, cauara-tapyira, curé, dant, danta, dante, ent, grã-besta, grambesta, grande-besta, grão-besta, icuré, icurê, içuré, icurí, icútê, iguré, ituré, kaiwara, mbore, mborebi, mborebí, mbórebi, mborepi, mborevi, mboreví, mboreví-hovíh, mboreví-jovî, morebí, öaçurê, paraná-tapi’ira, pororoca, sapateira, taparuçu, taperuçu, taperuçú, tapie, tapié, tapiera, tapiéra-caiuara, tapierete, tapiereté, tapihire, tapihiri, tapii, tapií, tapiì, tapiî, tapîi, tapi’i, tapi’í, tapí’í, tapiiára, tapiierete, tapiiereté, tapiieretê, tapiier-eté, tapi-iete, tapiir, tapiira, tapiíra, tapiïra, tapiìra, tapîíra, tapi’ira, tapii-r-a, tapiira-caapoara, tapïíra-cäápora, tapiira-caiuára, tapiira-caiwara, tapiira-ete, tapi’ira-ka’apura, tapiirete, tapiireté, tapiirété, tapiiretê, tapiire’te, tapiiruçu, tapiirussu, tapi’irusu, tapi’í-rusú, tapijerete, tapïjra, tapijrete, tapikira, tapikra, tapir, tapira, tapïra, tapĩra, tapira-caaiúra, tapira-caapora, tapira-caapóra, tapiraçu, tapira-etê, tapir-americano, tapirapoã, tapira-sobaiguara, tapirassou, tapirassu, tapirassú, tapiratí, tapira-uborim, tapirete, tapireté, tapiretê, tapiretê, tapirêtê, tapí-reté, tapirierete, tapiro, tapirosú, tapirousou, tapiroussu, tapiroussú, tapirovssov, tapiruçu, tapiruçú, tapirussú, tapiruzú, tapiryra-caapóra, tapir-xuré, tapiy, tapiye-ete, tapiyr, tapiyra, tapiýra, tapiyra-caapora, tapiŷra-caapóra, tapiyra-cauara, tapiyra-ete, tapiyre-ete, tapiyre-été, tapiyré-été, tapiyreté, tappire, tapura, tapüra, tapyi, tapyira, tapyîra, tapyira-caapoara, tapyîra-caápoára, tapyira-caapora, tapyirá-caapóra, tapyíra-caapóra, tapyira-cäá-pora, tapyira-cäó-pora, tapyira-eté, tapyíra-eté, tapyire-eté, tapyr, tapyra, tapy’ra, tapyra-assu, tapyra-caapora, tapy’ra-caapóra, tapyra-caiuara, tapyra-caiura, tapyra-capora, tapyra-sabetyra, tapy’ra-oçu, tapyra-sabetyra, tapyre-eté, tapyrete, tapyreté, tapyretê, tapyyre-été, topiraffore, uaca-do-mato, vaca-do-mato, xuré, xurê. Certos antílopes norte-africanos foram chamados oryx por autores gregos e romanos. Os autores árabes conheciam-nos como Lamt (ou lamta, elamt, lant, dant) e usavam sua pele na confecção de escudos (daraqqa-lamṭiyya). Com a invasão muçulmana da Península Ibérica, daraqqa-lamṭiyya tranformou-se em adarga-danta e sob esta forma foi citada por numerosos autores espanhóis e portugueses. Consequentemente, os Oryx africanos foram chamados anta por Gomes Eanes de Zurara (1453) e danta por um autor anônimo (MS Valentim Fernandes, 1507) e Duarte Lopes (in Pigafetta & Lopes, 1589). Antonio Pigafetta (in Anôn., ca. 1526) referiu-se, sob o nome anta, ao estranho animal que os índios de língua Tupi do Brasil denominavam tapir. Tapir e anta (com muitas variantes e com a adição de vários qualificativos) foram usados por autores subsequentes. Finalmente, no Brasil, o uso impróprio de anta para designar as espécies de Tapirus suplantou a de tapir. Uma confusão adicional foi acrescentada por alguns autores, que confundiram as antas sul-americanas com o alce do Velho Mundo, chamando as primeiras de grã-bestas (e variantes).
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Ariono, Danu, Lestri Fajrinia, Ria Julyana, and M. Manullang. "Sifat reologi larutan tapioka." Jurnal Teknik Kimia Indonesia 6, no. 2 (October 2, 2018): 602. http://dx.doi.org/10.5614/jtki.2007.6.2.2.
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Rheological properties of tapioca solutionThe special characteristic of tapioca starch is raising the water absorption index (WAI) which causing the value of tapioca starch's viscosity varying. Changing of viscosity is discussed in rheology. Knowledge about rheology of tapioca starch is crucial for process and utility design. The objectives of this research are to determine the correlation of tapioca starch viscosity with the changes of temperature and tapioca starch concentration and also to model the rheology of tapioca starch. Research will be conducted by hydrolyzing tapioca starch by a-amylase. The experimental variables are tapioca starch concentration (20, 30 and 40%-wt) and operation temperature (55,70 and 900°C). Tapioca starch viscosity is measured by Brookfield Viscometer model RV Fserial 76452. From there search results we can conclude that viscosity of tapioca starch will increase by decreasing temperature and also viscosity of tapioca starch will increase by increasing tapioca starch concentration. For the same condition, viscosity of unmodified tapioca starch is higher than modified one. Modified tapioca starch is pseudo-plastic fluid with 9.000-460.000 cP of viscosity while unmodified one is Bingham fluid with 40-240cP of viscosity.Keywords : Rheology, tapioca starch, viscosity AbstrakSalah satu karakteristik pati tapioka adalah peningkatan kemampuan dalam menyerap air yang menyebabkan nilai viskositas larutan tapioca turut berubah. Perubahan nilai viskositas ini dibahas dalam ilmu reologi. Pengetahuan mengenai sifat reologi pasta tapioka ini sangat diperlukan dalam perancangan proses maupun sistem utilitas pabrik. Oleh karena itu, penelitian ini bertujuan untuk menentukan hubungan antara nilai viskositas larutan tapioca terhadap perubahan temperatur dan konsentrasi pati serta memodelkan perilaku reologis dari larutan tapioka. Penelitian dilakukan dengan menghidrolisis pati tapioka menggunakan katalis enzim a-amylase. Variasi yang dilakukan dalam penelitian ini adalah konsentrasi pati tapioca dalam umpan sebesar 20, 30 dan 40%-b, serta temperatur operasi sebesar 55, 70 dan 90 (ºC) Pengukuran nilai viskositas larutan pati tapioka dilakukan dengan menggunakan Brookfield Viscometer model RVF serial 76452. Hasil percobaan menunjukkan bahwa nilai viskositas larutan tapioka akan meningkat seiring dengan menurunnya temperatur larutan, dan meningkatnya konsentrasi pati tapioka. Pada setiap variasi, nilai viskositas larutan tapioka tak termodifikasi lebih tinggi bila dibandingkan dengan viskositas larutan tapioka termodifikasi. Larutan tapioka termodifikasi bersifat sebagai fluida pseudoplastic dengan rentang nilai viskositas antara 9.000-460.000 cP, sedangkan larutan tapioka termodifikasi bersifat sebagai fluida Bingham dengan nilai viskositas antara 40-240 cP.Kata Kunci: reologi; pati tapioka; viskositas
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Prihatinningtyas, Eka, and Agus Jatnika Effendi. "Karakterisasi Ekstrak Tapioka dan Tapioka Ionik sebagai Biokoagulan dalam Proses Pengolahan Air." Jurnal Teknologi Lingkungan 19, no. 2 (July 31, 2018): 165. http://dx.doi.org/10.29122/jtl.v19i2.2041.
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ABSTRACTThe ability of tapioca to act as natural coagulants (biocoagulants) was tested using artificial water. As turbidity was added as kaolin. This research aimed to determine the compounds and or groups that act as natural coagulant and to describe the mechanism of flocculation: extraction which yields tapioca extract and ion exchange which yields ionic tapioca. Coagulation process was performed at three different initial turbidities, i.e. 50 NTU (low turbidities), 150 NTU (middle turbidities) and 300 NTU (high initial turbidites). At the same condition (coagulant dose 20 ppmv, pH 5), ionic tapioca yield better turbidity removal compared tapioca extract i.e 11.2% at low initial turbidites; 2.4% at middle initial turbidities and 12.8% at high initial turbidities. FTIR analysis showed that tapioca extract and ionic tapioca contained of carboxyl, hydroxyl and amides groups which can act as active components on coagulation process. The presence of those groups caused positive and negative charges (amphoter). Coagulation process ran efficiently at pH 5 because the isoelectric point is obtained at that condition.Keyword : bio coagulants, coagulation, coagulant agents, ionic tapioca, tapioca extract,ABSTRAK Kemampuan tepung tapioka sebagai koagulan alami (biokoagulan) telah diuji dengan menggunakan limbah artifisial dari kaolin. Penelitian ini bertujuan untuk menentukan senyawa atau gugus yang berperan sebagai biokoagulan dan menjelaskan mekanisme flokulasi yang terjadi. Perlakuan awal tapioca sebelum digunakan sebagai koagulan adalah ekstraksi yang menghasilkan ekstrak tapioka dan pertukaran ion yang menghasilkan tapioka ionik. Proses koagulasi dilakukan pada 3 macam kekeruhan awal yaitu 50 NTU (kekeruhan rendah), 150 NTU (kekeruhan sedang) dan 300 NTU (kekeruhan tinggi). Pada kondisi operasi yang sama (dosis 20 ppmv dan pH 5), tapioka ionik memberikan efisiensi penurunan kekeruhan yang lebih tinggi, yaitu sebesar 11,0% pada kekeruhan awal 50 NTU; 2,4% pada kekeruhan awal 150 NTU dan 12,8% pada kekeruhan awal 300 NTU. Hasil analisa FTIR menunjukkan bahwa ekstrak tapioka dan tapioka ionik mempunyai gugus karboksil (-OH), gugus karboksil (-COOH) dan gugus amida (-CONH2). Keberadaan ketiga gugus tersebut menyebabkan biokoagulan ini memiliki muatan positif dan negatif sekaligus (amfoter). Proses koagulasi berjalan dengan efisien pada pH 5 karena titik isoelektrik diperoleh pada pH tersebut. Kata kunci : biokoagulan, koagulasi, agen koagulan, ekstrak tapioka, tapioka ionik
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Suroso, Suroso. "KEBIJAKAN PEMBANGUNAN PEMBERDAYAAN USAHA INDUSTRI TAPIOKA DI KABUPATEN PATI." Jurnal Litbang: Media Informasi Penelitian, Pengembangan dan IPTEK 10, no. 2 (January 2, 2019): 83–93. http://dx.doi.org/10.33658/jl.v10i2.80.
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ENGLISHPati Regency has a great potential in tapioca industries but the products are not feasible for big industries. Objectives of the research are: (1) to analyze the availability of raw materials for tapioca industries; (2) to analyze the role of tapioca industries in economic development; (3) to analyze the role of tapioca industries in social development; and (4) to analyze the competitiveness of tapioca industries in the study area. The research uses descriptive-quantitative approach. The research uses primary and secondary data. Data collecting uses techniques of interview, field-events and document observation. The analysis uses descriptive. There are some findings in the research. Firstly, the existing product of tapioca has a proportion rate 83.169% of the local raw materials. Secondly, the role of tapioca industries in the economic development is relatively good, in the second rating position among small and medium scale industries with the economic value 233,239,350,000 Rupiahs monthly. Thirdly, the role of tapioca industries in the social development is relatively good, in the third rating position among small and medium scale industries by employing of 3,617 workers. Fourthly, the competitiveness of tapioca industries in the study area is not relatively optimal, which is indicated by: (a) selling out raw materials, (b) the big industries are not willing to use the local tapioca products because of not feasible quality. INDONESIAKabupaten Pati memiliki potensi besar dalam industri tapioka tetapi produk tapioka dianggap kurang layak bagi industri besar. Tujuan Penelitian untuk : (1) menganalisa ketersediaan bahan baku usaha industri tapioka, (2) menganalisa peran usaha industri tapioka dalam pembangunan ekonomi, (3) menganalisa peran usaha industri tapioka dalam pembangunan sosial penyerapan tenaga kerja, (4) menganalisa daya saing usaha industri tapioka di area studi. Penelitian ini menggunakan pendekatan deskriptif kuantitatif. Penelitian menggunakan data primer dan data sekunder. Pengumpulan data dengan teknik wawancara, observasi lapangan dan observasi dokumen. Analisis data secara analisis deskriptif. Ada beberapa temuan dalam penelitian ini. Pertama, eksistensi produksi tapioka berada pada proporsi sebesar 83,169% dari potensi bahan baku lokal yang tersedia. Kedua, peran usaha industri tapioka dalam pembangunan ekonomi relatif baik, menempati peringkat 2 diantara UKM unggulan daerah dengan nilai ekonomi produksi per bulan sebesar Rp233.239.350.000,00. Ketiga, peran usaha industri tapioka dalam pembangunan sosial penyerapan tenaga kerja relatif baik, menempati peringkat 3 diantara UKM dengan penyerapan tenaga kerja sebanyak 3.617 orang. Keempat, daya saing usaha industri tapioka di area studi relatif kurang optimal terindikasi: (a) sebagian bahan baku lokal (ketela) dijual ke luar daerah karena penawaran harga yang kurang kompetitif, (b) perusahaan besar belum mau menggunakan produk tapioka tersebut dengan alasan kualitas kurang layak.
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Sali, Fitriani, Asnani Asnani, and Suwarjoyowirayatno Suwarjoyowirayatno. "MUTU KIMIA DAN ORGANOLEPTIK NUGGET IKAN BARAKUDA (Sphyraena jello), DENGAN SUBTITUSI TEPUNG TAPIOKA DAN TEPUNG WORTEL (Daucus carota L.)." Jurnal Fish Protech 3, no. 1 (March 29, 2020): 1. http://dx.doi.org/10.33772/jfp.v3i1.11598.
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ABSTRACT This study aims to determine the chemical quality of horse coarse nuggets, with tapioca and carrot flour substitution (Discuss carota L). This study used a complete randomized design (CRD) consisting of four treatments N1 = 50% barracuda fish meat : tapioca flour 50% : carrot flour 0%., N2 = 50% barracuda fish meat : tapioca flour 45% : carrot flour 5%., N3 = 50% barracuda fish meat : tapioca flour 40% : carrot flour 10%., N4 = 50% barracuda fish meat : tapioca flour 35% : carrot flour 15% flour each treatment was repeated three times. Test results were analyzed using analysis of variance (ANOVA) analysis of variance if there were real differences, a multiple range test (DMRT) was performed with a confidence level of 95%. The results showed that the substitution of tapioca and carrot flour had a very significant effect on the highest value of color 8.1, aroma 7.4, texture 7.1. Chemical test of fish nugget with tapioca and carrot flour substitution are water content 35.74%, ash content 4.63%, protein content 15.83%, fat content 11.37%, crude fiber 6.26% and antioxidant 242.15 g/mL. Keywords: Barracuda fish, carrot flour, chemical test, nuggets, organoleptic test, tapioca flour.ABSTRAKPenelitian ini bertujuan untuk mengetahui mutu kimia nugget ikan barakuda dengan subtitusi tepung tapioka dan tepung wortel. Penelitian ini menggunakan rancangan acak lengkap RAL yang terdiri dari empat perlakuan N1 = daging ikan barakuda 50% : tepung tapioka 50% : tepung wortel 0%., N2 = daging ikan barakuda 50% : tepung tapioka 45% : tepung wortel 5%., N3 = daging ikan barakuda 50% : tepung tapioka 40% : tepung wortel 10%., N4 = daging ikan barakuda 50% : tepung tapioka 35% : tepung wortel 15% masing- masing perlakuan diulang sebanyak tiga kali ulangan. Data hasil pengujian dianalisis menggunakan analisis ragam (ANOVA) analisis of variens jika terdapat perbedaan nyata dilakukan uji Duncan multiple rangge test (DMRT) dengan tingkat kepercayaan 95%. Hasil penelitian menunjukan bahwa subtitusi tepung tapioka dan tepung wortel (Daucus carota L) berpengaruh sangat nyata terhadap nilai tertinggi warna 8.1, aroma 7.4, tekstur 7.1, pada uji kimia nugget ikan dengan subtitusi tepung tapioka dan wortel kadar air 35.74%, kadar abu 4.63%, kadar protein 15.83%, kadar lemak 11.37%, serat kasar 6.26% dan antioksidan 242.15 g/mL.Kata kunci: Ikan barakuda, nugget, tepung tapioka, tepung wortel, uji kimia, uji organoleptik.
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Sali, Fitriani, Asnani Asnani, and Suwarjoyowirayatno Suwarjoyowirayatno. "MUTU KIMIA DAN ORGANOLEPTIK NUGGET IKAN BARAKUDA (Sphyraena jello), DENGAN SUBTITUSI TEPUNG TAPIOKA DAN TEPUNG WORTEL (Daucus carota L.)." Jurnal Fish Protech 3, no. 1 (March 29, 2020): 1. http://dx.doi.org/10.33772/jfp.v3i1.11598.
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ABSTRACT This study aims to determine the chemical quality of horse coarse nuggets, with tapioca and carrot flour substitution (Discuss carota L). This study used a complete randomized design (CRD) consisting of four treatments N1 = 50% barracuda fish meat : tapioca flour 50% : carrot flour 0%., N2 = 50% barracuda fish meat : tapioca flour 45% : carrot flour 5%., N3 = 50% barracuda fish meat : tapioca flour 40% : carrot flour 10%., N4 = 50% barracuda fish meat : tapioca flour 35% : carrot flour 15% flour each treatment was repeated three times. Test results were analyzed using analysis of variance (ANOVA) analysis of variance if there were real differences, a multiple range test (DMRT) was performed with a confidence level of 95%. The results showed that the substitution of tapioca and carrot flour had a very significant effect on the highest value of color 8.1, aroma 7.4, texture 7.1. Chemical test of fish nugget with tapioca and carrot flour substitution are water content 35.74%, ash content 4.63%, protein content 15.83%, fat content 11.37%, crude fiber 6.26% and antioxidant 242.15 g/mL. Keywords: Barracuda fish, carrot flour, chemical test, nuggets, organoleptic test, tapioca flour.ABSTRAKPenelitian ini bertujuan untuk mengetahui mutu kimia nugget ikan barakuda dengan subtitusi tepung tapioka dan tepung wortel. Penelitian ini menggunakan rancangan acak lengkap RAL yang terdiri dari empat perlakuan N1 = daging ikan barakuda 50% : tepung tapioka 50% : tepung wortel 0%., N2 = daging ikan barakuda 50% : tepung tapioka 45% : tepung wortel 5%., N3 = daging ikan barakuda 50% : tepung tapioka 40% : tepung wortel 10%., N4 = daging ikan barakuda 50% : tepung tapioka 35% : tepung wortel 15% masing- masing perlakuan diulang sebanyak tiga kali ulangan. Data hasil pengujian dianalisis menggunakan analisis ragam (ANOVA) analisis of variens jika terdapat perbedaan nyata dilakukan uji Duncan multiple rangge test (DMRT) dengan tingkat kepercayaan 95%. Hasil penelitian menunjukan bahwa subtitusi tepung tapioka dan tepung wortel (Daucus carota L) berpengaruh sangat nyata terhadap nilai tertinggi warna 8.1, aroma 7.4, tekstur 7.1, pada uji kimia nugget ikan dengan subtitusi tepung tapioka dan wortel kadar air 35.74%, kadar abu 4.63%, kadar protein 15.83%, kadar lemak 11.37%, serat kasar 6.26% dan antioksidan 242.15 g/mL.Kata kunci: Ikan barakuda, nugget, tepung tapioka, tepung wortel, uji kimia, uji organoleptik.
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Damayanti, Herna Octivia, Metachul Husna, and Dicky Harwanto. "Limbah Cair Tapioka, Pencemaran, dan Teknik Pengolahannya." Jurnal Litbang: Media Informasi Penelitian, Pengembangan dan IPTEK 17, no. 1 (June 30, 2021): 73–84. http://dx.doi.org/10.33658/jl.v17i1.222.
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ENGLISHThe tapioca industry is one type of agro-industry that is widely developed in Indonesia. The problem that often arises due to the presence of the tapioca industries is waste pollution, especially liquid waste. Tapioca liquid waste is immediately disposed of into the river flows without any treatment process. The purpose of this paper is to provide an overview of the impact caused by the disposal of tapioca liquid waste, especially on the aquaculture environment and alternative processing technology. The research method is literature study. Tapioca liquid pollution increases the death vulnerability the biota in the ponds, namely shrimp and milkfish. The danger of tapioca liquid waste pollution can be minimized by treating the disposed liquid waste properly. Several alternatives of wastewater treatment that can be applied to minimize the impact of pollution caused by tapioca liquid waste are (1) ultrafiltration membranes can separate suspended solids; ABR (Anaerobic Baffled Reactor) and UAF (Up-flow Anaerobic Filter) systems can reduce COD concentrations; photo-catalysts can reduce COD concentrations; phytoremediation with water hyacinth can reduce BOD, COD, and CN concentrations and increase pH of tapioca wastewater; and batch sequencing reactor shows efficiency of removing HCN, BOD, COD, turbidity, sodium, magnesium, and calcium. INDONESIAIndustri tapioka merupakan salah satu jenis agroindustri yang banyak berkembang di Indonesia. Permasalahan yang sering timbul dari industri tapioka adalah pencemaran limbah, terutama limbah cair. Limbah cair tapioka langsung dibuang ke aliran sungai tanpa melewati proses pengolahan terlebih dahulu. Tujuan dari penulisan ini adalah memberikan gambaran mengenai dampak yang ditimbulkan oleh adanya pembuangan limbah cair tapioka khususnya terhadap lingkungan pertambakan serta alternatif teknologi pengolahannya. Metode yang digunakan adalah studi pustaka. Pencemaran limbah cair tapioka mengakibatkan kerawanan kematian biota yang dibudidayakan di tambak, yaitu udang dan bandeng. Bahaya pencemaran limbah cair tapioka dapat diminimalisir dengan melakukan pengolahan terhadap limbah cair yang dibuang. Beberapa alternatif pengolahan limbah cair untuk meminimalisir dampak pencemaran oleh limbah cair tapioka, yaitu (1) membran ultrafiltrasi, yang dapat memisahkan padatan tersuspensi; (2) sistem ABR (Anaerobic Baffled Reactor) dan sistem UAF (Upflow Anaerobic Filter, yang dapat menurunkan konsentrasi COD; (3) fotokatalis, yang dapat menurunkan konsentrasi COD; (4) fitoremediasi dengan eceng gondok, yang mampu menurunkan konsentrasi BOD, COD, dan CN serta meningkatkan pH limbah cair tapioka; dan (5) sistem SBR (Sequencing Batch Reactor) menunjukkan efisiensi pembuangan HCN, BOD, COD, kekeruhan, sodium, magnesium, dan kalsium.
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Hafizah, Solihatun, Ahmad Alamsyah, and Yeni Sulastri. "RASIO TEPUNG TAPIOKA, TEPUNG KETAN DAN TEPUNG UBI JALAR UNGU TERHADAP SIFAT FISIKOKIMIA DODOL." Pro Food 4, no. 2 (November 30, 2018): 324. http://dx.doi.org/10.29303/profood.v4i2.87.
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ABSTRACT
The purpose of this research was to determine the effect of the ratio of tapioca flour, glutinous flour and purple sweet potato flour to the physicochemical properties of dodol with chemical quality (moisture content, total anthocyanin, and reduction sugar) and physical quality of the color (L value and oHue value). This study used Randomized Block Design (RBD) consisting of 6 treatments T1= Tapioca Flour 80%: Glutinous Flour 10%: Purple Sweet Potato Flour 10%, T2= Tapioca Flour 70%: Glutinous Flour 15%: Purple Sweet Potato Flour 15%, T3= Tapioca Flour 60%: Glutinous Flour 20%: Purple Sweet Potato Flour 20%, T4=Tapioca Flour 50%: Glutinous Flour 25%: Purple Sweet Potato Flour 25%, T5= Tapioca Flour 40%: Glutinous Flour 30%: Purple Sweet Potato Flour 30%, T6= Tapioca Flour 30%: Glutinous Flour 35%: Purple Sweet Potato Flour 35% with 3 times repetitions. The data of the research were analyzed using the diversity analysis at 5% level using Co-stat software and tested continued using the test of Honest Real Difference (HRD) if there was real difference. The results showed that the ratio of tapioca flour, glutinous flour and purple sweet potato flour gave a significantly different effect on chemical quality (moisture content, total anthocyanin, and reduction sugar), and physical quality of the color (oHue value) but gave no significant effect on physical quality of the color (L value). The result showed that the ratio of tapioca flour 30%: glutinous flour 35%: purple sweet potato flour 35% was the best treatment with moisture contect of 24.21%, total anthocyanin 8.48 mg/100g, reducing sugar 7.83%, L value of 23.85 and oHue value 360.14
Keywords: dodol, glutinous flour, tapioca flour, purple sweet potato flour
ABSTRAK
Tujuan dari penelitian ini adalah untuk mengetahui pengaruh rasio tepung tapioka, tepung ketan dan tepung ubi jalar ungu terhadap sifat fisikokimia dodol dengan kualitas kimia (kadar air, total antosianin, dan kadar gula reduksi) dan mutu fisik warna (nilai L dan nilai oHue). Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) yang terdiri dari 6 perlakuan T1= Tepung Tapioka 80% :Tepung Ketan 10% :Tepung Ubi Jalar Ungu 10%, T2= Tepung Tapioka 70% :Tepung Ketan 15% :Tepung Ubi Jalar Ungu 15%, T3= Tepung Tapioka 60% :Tepung Ketan 20% :Tepung Ubi Jalar Ungu 20%, T4= Tepung Tapioka 50% :Tepung Ketan 25% :Tepung Ubi Jalar Ungu 25%, T5= Tepung Tapioka 40% :Tepung Ketan 30% :Tepung Ubi Jalar Ungu 30%, T6= Tepung Tapioka 30% :Tepung Ketan 35% :Tepung Ubi Jalar Ungu 35% dengan 3 kali pengulangan. Data hasil penelitian dianalisis menggunakan analisis keragaman pada taraf 5% menggunakan software Co-stat dan diuji lanjut menggunakan uji Beda Nyata Jujur (BNJ) jika terdapat beda nyata. Hasil penelitian menunjukkan bahwa rasio tepung tapioka, tepung ketan dan tepung ubi jalar ungu memberikan pengaruh yang berbeda nyata terhadap mutu kimia (kadar air, total antosianin dan gula reduksi) dan mutu fisik warna (nilai oHue) namun memberikan pengaruh yang tidak berbeda nyata terhadap mutu fisik warna (nilai L). Berdasarkan hasil penelitian menunjukkan bahwa rasio tepung tapioka (30%), tepung ketan (35%) dan tepung ubi jalar ungu (35%) merupakan perlakuan terbaik dengan kadar air sebesar 24,21%, total antosianin 8,48 mg/100g, gula reduksi 7,83%, nilai L sebesar 23,85 dan nilai oHue 360,14.
Kata Kunci: dodol, tepung ketan, tepung tapioka, tepung ubi jalar ungu.
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Julianti, Elisa Diana, Nunung Nurjanah, Deddy Muchtadi, Nurheni Sri Palupi, and Dewi Ratih Agungpriyono. "AKTIVITAS ANTIHIPERGLIKEMIK PATI TAPIOKA TERMODIFIKASI EKSTRAK DAUN JAMBU BIJI MERAH PADA TIKUS DIABETES [ANTIHYPERGLICEMIC ACTIVITY OF TAPIOCA STARCH MODIFIED WITH RED GUAVA LEAF EXTRACT ON DIABETIC RAT]." Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research) 43, no. 1 (September 28, 2020): 1–10. http://dx.doi.org/10.22435/pgm.v43i1.3098.
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Guava leaves extract were known to be rich in polyphenols and had an antihyperglycemic activity. Carbohydrate source food modified with polyphenols had lower digestibility and glycemic index than native. For that reason, tapioca (Manihot utilissima) modified with guava leaves extract was expected for reducing the risk of diabetes mellitus. The antihyperglycemic activity of tapioca starch modified with red guava leaf extract and its native starch were evaluated in streptozotocin-induced diabetic Sprague Dawley rats aged 2 months (weight 175-250 g). Rats were fed with tapioca starch modified with 4 percent guava leaf extract and native tapioca for 35 days. The rats, the blood glucose level, and pancreatic Langerhans islets were assayed. The result showed that tapioca starch modified with 4 percent guava leaves extract had antihyperglycemic activity compared to its native starch. Tapioca starch modified with 4 percent guava leaves extract significantly increased beta-cell pancreas density and even though it did not significantly lower blood sugar levels in diabetic rats, but at the end of treatment, blood sugar levels were lower than the diabetic rat fed with native tapioca.ABSTRAK
Ekstrak daun jambu biji diketahui kaya akan polifenol dan memiliki aktivitas antihiperglikemik. Modifikasi pangan sumber karbohidrat dengan polifenol memiliki daya cerna dan indeks glikemik lebih rendah dibanding aslinya. Oleh karena itu pati tapioka (Manihot utilissima) termodifikasi ekstrak daun jambu biji merah diharapkan dapat mengurangi risiko diabetes mellitus. Aktivitas antihiperglikemik dari pati tapioka termodifikasi dengan ekstrak daun jambu biji merah dan pati aslinya dievaluasi menggunakan tikus Sprague Dawley berusia 2 bulan (175-250 g) yang diinduksi dengan streptozotocin. Tikus diabetes diberi pakan tapioka terdimodifikasi 4 persen ekstrak daun jambu dan tapioka asli sebagai pembanding selama 35 hari. Parameter yang dinilai adalah glukosa darah dan gambaran histopatologis pankreas tikus. Hasil menunjukkan bahwa tapioka termodifikasi 4 persen ekstrak daun jambu memiliki aktivitas antihiperglikemik dibandingkan pati aslinya. Tapioka termodifikasi ekstrak daun jambu biji merah secara signifikan meningkatkan kepadatan sel beta pankreas dan meskipun tidak signifikan menurunkan kadar gula darah pada tikus diabetes, namun pada akhir perlakuan, kadar gula darah lebih rendah dibandingkan kelompok tikus diabetes yang diberi pakan tapioka asli.
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Asrofi, Mochamad, Hairul Abral, Anwar Kasim, Adjar Pratoto, and Melbi Mahardika. "KARAKTERISTIK SERAPAN UAP AIR DAN FTIR DARI BIOKOMPOSIT PATI TAPIOKA DIPERKUAT SERAT AKAR BUAH NAGA (HYLOCEREUS POLYRHIZUS)." Spektra: Jurnal Fisika dan Aplikasinya 3, no. 1 (April 30, 2018): 1–6. http://dx.doi.org/10.21009/spektra.031.01.
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Abstrak
Biokomposit dari pati tapioka dan serat akar buah naga telah berhasil dibuat. Sebanyak 0, 2, 4, dan 6% serat (dari berat kering pati) digunakan sebagai penguat biokomposit. Fabrikasi biokomposit menggunakan metode solution casting. Pengujian serapan uap air digunakan untuk mengetahui persentase penyerapan uap air. Gugus fungsi dari biokomposit ditentukan dengan karakterisasi FTIR (Fourier Transform Infra-Red). Persentase penyerapan uap air menunjukkan bahwa, film pati tapioka mempunyai serapan uap 21,7%. Hasil ini lebih tinggi dibandingkan dengan film tapioka ditambah serat. Fenomena ini didukung dengan analisis FTIR pada gugus serapan air sekitar wavenumber 1647 cm-1. Pada daerah tersebut terlihat bahwa, film pati tapioka memiliki absorban yang tinggi dibandingkan film pati tapioka ditambah serat.
Kata-kata kunci: biokomposit, pati tapioka, serat akar buah naga, FTIR, serapan uap air.
Abstract
Tapioca starch biocomposites reinforced dragon fruit root fiber was successfully produced. As much 0, 2, 4 and 6% fiber fractions (from dry starch weight basis) were used as reinforcement in biocomposites. The fabrication of biocomposites was solution casting method. Moisture absorption testing was used to know the percentage of moisture absorption. The functional group of biocomposites was determined by FTIR (Fourier Transform Infra-Red) characterization. The moisture absorption percentage of tapioca starch film was 21,7%. This result was higher than fiber-reinforced biocomposites film. This phenomenon was supported by FTIR analysis on functional group (water absorption band) at wavenumber 1647 cm-1. In this wavenumber, tapioca starch film has higher absorbance than fiber-reinforced biocomposites film.
Keywords: biocomposites, tapioca starch, dragon fruit root fiber, FTIR and moisture absorption.
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S.P, Tika Kensela Anggreini, Ir Tutut Dwi Sutiknjo, MP., and Ir Wiwiek Andajani, MM. "Faktor – Faktor Eksternal yang Mempengaruhi Produksi Home Industri Tepung Tapioka." JINTAN : Jurnal Ilmiah Pertanian Nasional 1, no. 1 (January 28, 2021): 48. http://dx.doi.org/10.30737/jintan.v1i1.1387.
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The purpose of this research is to determine the external factors that affect tapioca flour production in the study area. Besides, this aimed to know the external factors that most influence the production of tapioca flour in the study area. To analyze the external factors that influence the home production of tapioca flour industry t-test and f-test analysis were used. The research results showed that the external factors of season, product demand, and fluctuations in raw material prices affected the production in home production of tapioca flour industry. The most influential external factor in tapioca flour production is the season factor, shown by the significant difference compared to other factors. Seasonal factors compared to product demand obtained the value of t-count 24.712 and t-table of 1.724. Season factors compared to fluctuations in raw material prices obtained t-count 34,899 and t-table 1,724, while product demand factors compared to fluctuations in raw material prices obtained t-count -1,840 and t- table 1,724. Tujuan penelitian ini adalah untuk mengetahui faktor eksternal yang mempengaruhi produksi tepung tapioka di daerah penelitian. Selain itu juga untuk mengetahui faktor eksternal yang paling berpengaruh terhadap produksi tepung tapioka di daerah penelitian. Untuk menganalis faktor-faktor eksternal yang mempengaruhi produksi Home industri tepung tapioka menggunakan analisis uji-t dan uji-f. Hasil penelitian yang didapat dari faktor-faktor eksternal yang mempengaruhi produksi Home industri tepung tapioka adalah faktor musim, permintaan produk dan fluktuasi harga bahan baku. Faktor eksternal yang paling berpengaruh dalam produksi tepung tapioka adalah musim, apabila dibandingkan dengan fluktuasi harga bahan baku diperoleh t-hitung sebesar -1,840 dan t-ditunjukkan dengan nilai beda nyata dibandingkan dengan faktor yang lain. Faktor musim dibandingkan dengan permintaan produk diperoleh nilai t-hitung 24,712 dan t-tabel 1,724. Faktor musim dibandingkan dengan fluktuasi harga bahan baku diperoleh t-hitung 34,899 dan t-tabel 1,724, sedangkan faktor permintaan produk dibandingkan fluktuasi harga bahan baku diperoleh t-hitung 1,840 dan t-tabel 1,724.
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Tanda, La, Haslianti Haslianti, and Suwarjoyowirayatno Suwarjoyowirayatno. "KARAKTERISTIK OGANOLEPTIK DAN KIMIA BAKSO IKAN BARAKUDA (Sphyraena jello) DENGAN SUBTITUSI TEPUNG SAGU (Metroxylon sagu)." Jurnal Fish Protech 4, no. 1 (May 16, 2021): 72. http://dx.doi.org/10.33772/jfp.v4i1.18145.
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ABSTRACT The aim of this study was to determine the effect of sago starch (Metroxylon sago)adding on the organoleptic and proximate value of barracuda fish balls (Sphyraena jello). The design used in this experiment was a completely randomized design (CRD) with three times replication. The parameters observed were sensory teste (appearance smell, taste, and texture) and proximate analysis or chemical teste (water content, ash content, fat content, protein, and carbohydrate content). The results of this study indicate that based on the analysis of various treatments with research were P1=50% sago flour: 50% tapioca starch, P2=65% sago flour: 65% tapioca starch, P3=75% sago flour: 25% tapioca starch dan P4=85% sago flour: 15% tapioca starch. Did not show a significant effect on the sensory and chemical quality of barracuda (Sphyraena jello) fish Meatballs but had different mean in each treatment that shows the best quality of fish meatball treatment P3=75% sago flour: 25% tapioca flour with an appearance value of 4,05, odor 4,26, taste 4.01 and texture 4,00. Keywords: Barakuda fish, meatball, sagoABSTRAKTujuan penelitian ini adalah untuk mengetahui pengaruh penambahan tepung sagu (Metroxilon sagu) terhadap nilai organoleptik dan nilai proksimat bakso ikan barakuda (Sphyraena jello). Penelitian in imenggunakan rancangan acak lengkap (RAL) dengan empat perlakuan dan pengulangan sebanyak tiga kali. Parameter yang diamati yaitu uji sensori (kenampakan, bau, rasa dan tekstur) dan analisis proksimat (kadar air, kadar abu, kadar lemak, kadar protein dan karbohidrat). Hasil dari penelitian ini menunjukkan bahwa berdasarkan analisis sidik ragam perlakuan dengan penelitian (P1= tepung sagu 50%: tepung tapioka 50%), (P2= tepung sagu 65%: tepung tapioka 35%), (P3= tepung sagu 75%: tepung tapioka 25%) dan (P4= tepung sagu 85%: tepung tapioka 15%) tidak menunjukkan pengaruh nyata terhadap kualitas sensori dan kimia bakso ikan barakuda (Sphyraena jello) namun memiliki rerata yang beragam pada masing-masing perlakuan. Perlakuan yang menunjukkan kualiatas bakso ikan yang terbaik yaitu perlakuan (P3= tepung sagu 75%: tepung tapioka 25%) dengan nilai kenampakan 4,05, bau 4,26, rasa 4,01%dan tekstur 4,00.Kata kunci: Bakso, Ikan barakuda, sagu
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Tanda, La, Haslianti Haslianti, and Suwarjoyowirayatno Suwarjoyowirayatno. "KARAKTERISTIK OGANOLEPTIK DAN KIMIA BAKSO IKAN BARAKUDA (Sphyraena jello) DENGAN SUBTITUSI TEPUNG SAGU (Metroxylon sagu)." Jurnal Fish Protech 4, no. 1 (May 16, 2021): 72. http://dx.doi.org/10.33772/jfp.v4i1.18145.
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ABSTRACT The aim of this study was to determine the effect of sago starch (Metroxylon sago)adding on the organoleptic and proximate value of barracuda fish balls (Sphyraena jello). The design used in this experiment was a completely randomized design (CRD) with three times replication. The parameters observed were sensory teste (appearance smell, taste, and texture) and proximate analysis or chemical teste (water content, ash content, fat content, protein, and carbohydrate content). The results of this study indicate that based on the analysis of various treatments with research were P1=50% sago flour: 50% tapioca starch, P2=65% sago flour: 65% tapioca starch, P3=75% sago flour: 25% tapioca starch dan P4=85% sago flour: 15% tapioca starch. Did not show a significant effect on the sensory and chemical quality of barracuda (Sphyraena jello) fish Meatballs but had different mean in each treatment that shows the best quality of fish meatball treatment P3=75% sago flour: 25% tapioca flour with an appearance value of 4,05, odor 4,26, taste 4.01 and texture 4,00. Keywords: Barakuda fish, meatball, sagoABSTRAKTujuan penelitian ini adalah untuk mengetahui pengaruh penambahan tepung sagu (Metroxilon sagu) terhadap nilai organoleptik dan nilai proksimat bakso ikan barakuda (Sphyraena jello). Penelitian in imenggunakan rancangan acak lengkap (RAL) dengan empat perlakuan dan pengulangan sebanyak tiga kali. Parameter yang diamati yaitu uji sensori (kenampakan, bau, rasa dan tekstur) dan analisis proksimat (kadar air, kadar abu, kadar lemak, kadar protein dan karbohidrat). Hasil dari penelitian ini menunjukkan bahwa berdasarkan analisis sidik ragam perlakuan dengan penelitian (P1= tepung sagu 50%: tepung tapioka 50%), (P2= tepung sagu 65%: tepung tapioka 35%), (P3= tepung sagu 75%: tepung tapioka 25%) dan (P4= tepung sagu 85%: tepung tapioka 15%) tidak menunjukkan pengaruh nyata terhadap kualitas sensori dan kimia bakso ikan barakuda (Sphyraena jello) namun memiliki rerata yang beragam pada masing-masing perlakuan. Perlakuan yang menunjukkan kualiatas bakso ikan yang terbaik yaitu perlakuan (P3= tepung sagu 75%: tepung tapioka 25%) dengan nilai kenampakan 4,05, bau 4,26, rasa 4,01%dan tekstur 4,00.Kata kunci: Bakso, Ikan barakuda, sagu
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-, Norhikmah, Noor Mirad Sari, and Muhammad Faisal Mahdie. "PENGARUH PERSENTASE PEREKAT TAPIOKA TERHADAP KARAKTERISTIK BRIKET ARANG TEMPURUNG KELAPA." Jurnal Sylva Scienteae 4, no. 2 (April 26, 2021): 324. http://dx.doi.org/10.20527/jss.v4i2.3343.
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Tapioka flour as an adhesive for coconut shell charcoal briquettes can affect the characteristics of charcoal briquettes consisting of physical and chemical properties. The purpose of this study was to determine the physical properties of coconut shell charcoal briquettes in several adhesive percentages. The method used was a completely randomized design pattern and in this study there was only one factor (factor = coconut shell charcoal and tapioca adhesive/starch), as many as 5 treatments with 3 replicatins = 15 samples to be tested. Charakteristics of coconut shell charcoal briquettes that meet ASTM standard : water content that entered ASTM standard (Max 6%) in treatment A2 (95% coconut shell charcoal + 5% tapioca adhesive), the best density is found in treatment A3 (90% coconut shell charcoal + 10% tapioca adhesive)and enter ASTM standard(1.0-1.2 g / cm3), ash content that falls within the ASTM standard (Max 18%) in treatment A3(90% coconut shell charcoal + 10% tapioca adhesive), flying substancs that comply with ASTM standard (19-28%) in treatment A3 (90% charcoal coconut shell + 10% tapioca adhesive), bonded carbon content which is included in the ASTM standard (at least 58%) in treatment A2 (95% coconut shell charcoal + 5% tapioca adhesive),and the best heating value is found in the treatment A3 ( 90% coconut shell charcoal + 10% tapioca adhesive) which falls within the ASTM standard (4000-6500 cal / g). The results of this study indicate that the percentage of tapioca adhesive can affect the characteristics of coconut shell charcoal briquetess.Keywords: Percentage of tapioca adhesive; Charcoal briquettes; Coconut shell
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Hidayat, Beni, Udin Hasanuddin, Siti Nurdjanah, Neti Yuliana, Muhammad Muslihudin, and Syamsu Akmal. "Optimasi Karakteristik Tepung Komposit Berbasis Tepung Onggok Fermentasi menggunakan Metode Response Surface Methodology (RSM)." Jurnal Aplikasi Teknologi Pangan 9, no. 3 (June 12, 2020): 126–32. http://dx.doi.org/10.17728/jatp.6005.
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Pengembangan tepung komposit di negara-negara tropis terutama diarahkan pada pengembangan produk tepung bebas-gluten berbahan baku lokal. Penelitian bertujuan untuk mendapatkan formulasi optimal tepung komposit berbahan baku tepung onggok fermentasi (TOF), tapioka dan gum xanthan (GX) untuk menghasilkan tepung komposit dengan karakteristik optimal sebagai tepung bebas-gluten. Optimasi karakteristik tepung komposit dilakukan menggunakan metode respon permukaan dengan model Central Composite Design. Hasil optimasi menggunakan metode numerik menunjukkan bahwa karakteristik optimal produk tepung komposit diperoleh pada formulasi 1) TOF: 82,46%, tapioka: 17,54%, GX: 0,10%, 2) TOF: 83,85%, tapioka: 16,15%, GX: 0,10%, dan 3) TOF: 84,13%, tapioka: 15,87%, GX: 0,10%. Formulasi-formulasi optimal selanjutnya dianalisis karakteristik pastingnya, mencakup viskositas maksimum, viskositas awal pendinginan, viskositas akhir pendinginan, viskositas retrogradasi, dan viskositas balik. Pengujian karakteristik pasting pada formulasi optimal menunjukkan bahwa formulasi TOF: 82,46%, tapioka: 17,54%, GX: 0,10% karena memiliki karakteristik pasting terbaik dengan viskositas maksimum 215 BU, viskositas awal pendinginan 166 BU, viskositas akhir pendinginan 217 BU, viskositas retrogradasi 208 BU, dan viskositas balik 49 BU. Oleh karena itu, penelitian ini berhasil menyimpulkan bahwa tepung komposit dengan formulasi TOF: 82,64%, tapioka: 17,54%, GX: 0,10% merupakan perlakuan terbaik yang dapat dijadikan sebagai alternatif tepung bebas-gluten berbahan baku lokal. Hal ini menunjukkan bahwa tepung komposit dengan formulasi 82,64% tepung onggok terfermentasi, mempunyai potensi khusus untuk dikembangkan sebagai tepung bebas-gluten berbahan baku lokal.Optimization of Characteristic of Fermented Cassava Bagasse Flour-Based Composite Flour using Response Surface MethodologyAbstractThe development of composite flour in tropical countries is mainly directed at gluten-free flour made from local raw materials. The research was aimed to obtain an optimal formula of composite flour that was made of fermented cassava bagasse flour (FCBF), tapioca, and xanthan gum (XG) to produce composite flour with best characteristics quality as gluten-free flour. Optimization of the composite flour characteristics was done using the response surface methodology with the central composite design model. Optimization results using numerical methods shown that the optimal characteristics of composite flour were obtained in formulas 1) FCBF: 82.46%, tapioca: 17.54%, XG: 0.10%, 2) FCBF: 83.85%, tapioca: 16.15%, XG: 0.10%, and 3) FCBF: 84.13%, tapioca: 15.87%, XG: 0.10%. The optimal formulas were analyzed for pasting characteristics, including peak temperature, maximum viscosity, trough viscosity, final viscosity, retrogradation viscosity, and setback viscosity. The results of pasting characteristic test on optimal formulation showed that FCBF formulation: 82.64%, tapioca: 17.50%, XG: 0.10% had the best pasting properties with peak viscosity of 215 BU, trough viscosity of 166 BU, final viscosity of 217 BU, retrogradation viscosity of 208 BU, and setback viscosity of 49 BU. As conclusion, formula of FCBF: 82.64%, tapioca: 17.50%, XG: 0.10% was chosen as the best formula to produce gluten-free flour from local raw materials. This indicates that composite flour with formulation of 82,64% fermented cassava bagasse flour, potentially developed as gluten-free flour made from local raw materials.
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Aji Kusworo, Zulfikar, S. Silviana, and Thomas Triadi Putranto. "Penggunaan Tepung Tapioka Sebagai Pengganti Bentonit Pada Lumpur Pemboran Berbahan Dasar Air." Jurnal Profesi Insinyur Indonesia 1, no. 2 (October 15, 2022): 45–51. http://dx.doi.org/10.14710/jpii.2022.17259.
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Fluida pemboran merupakan salah satu aspek yang berperan penting dalam keberhasilan dari operasi pemboran. Lumpur pemboran secara umum berfungsi antara lain sebagai pengangkat serbuk pemboran, menjaga serbuk pemboran tidak jatuh dan menumpuk saat sirkulasi berhenti, menjaga lubang bor dari intrusi fluida formasi, mengurangi friksi dan menjaga lubang bor dari keruntuhan. Sifat-sifat fisik dari lumpur pemboran antara lain adalah densitas, viskositas, gel strength, yield point, dan fluid loss. Bentonit merupakan salah satu material yang lazim dipakai sebagai campuran pada lumpur pemboran, akan tetapi sebagai bahan tambang, tentu saja penambangan bentonit sedikit banyak dapat mempengaruhi kondisi lingkungan yang ada. Tepung tapioka yang mengandung pati, memiliki kemampuan yang relatif sama dengan bentonit ketika diaplikasikan sebagai material campuran lumpur pemboran karena berfungsi sebagai viscosifier dan pencegah fluid loss. Diperlukan suatu analisis untuk mengenai kemampuan tepung tapioka sebagai substitusi bentonit berdasarkan parameter reologi lumpur pemboran. Dari hasil yang didapatkan, jika dibandingkan dengan rekomendasi spesifikasi dari API, lumpur pemboran berbahan dasar tepung tapioka dapat digunakan sebagai substitusi bentonit. Kata kunci: fluida pemboran, lumpur pemboran, densitas, viskositas, gel strength, yield point, fluid loss, bentonit, tepung tapioka, pati AbstractUtilization of Tapioca Starch as a Substitute for Bentonite in Water-Based Drilling Mud. Drilling fluid is one aspect that plays an important role in the success of the drilling operation. Drilling mud has functions as drilling cuttings transporter, keeping cuttings from falling and accumulate when circulation stops, protecting the borehole from formation fluid intrusion, reduce friction and prevents the borehole from collapse. The physical properties of the drilling mud include density, viscosity, gel strength, yield point, and fluid loss. Bentonite is one of the materials commonly used as a mixture in drilling mud, but as a mining material, can more or less affect environmental conditions. Tapioca flour which contains starch has relatively the same ability as bentonite when applied as a drilling mud, functioned as a viscosifier and prevents fluid loss. An analysis is needed to determine the ability of tapioca flour as a substitute for bentonite based on rheological parameters. From the results obtained, if compared to API recommended specification, drilling mud made from tapioca starch can be used as a substitute for bentonite. Keywords: drilling fluid, drilling mud, density, viscosity, gel strength, yield point, fluid loss, bentonite, tapioca flour, starch
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Istiqomah, S. R., S. Hastuti, and V. Suryanti. "Utilization of winged bean (Psophocarpus tetragonolobus) seed powder as a coagulant and activated natural zeolite as an adsorbent for improving of tapioca and tofu wastewater qualities." Journal of Physics: Conference Series 2556, no. 1 (August 1, 2023): 012001. http://dx.doi.org/10.1088/1742-6596/2556/1/012001.
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Abstract Water treatment of tapioka and tofu wastewater was studied. Water treatment was conducted by coagulation process by winged bean (Psophocarpus tetragonolobus) seed powder which was followed by adsorbstion by natural active zeolite. The changing of turbidity, DO and pH during water treatment were investigated. Turbidity of tapioca wastewater which was initially 798 FNU, decreased to 57 FNU. Increasing of tapioca wastewater DO value was obtained from 1.20 to 5.92 ppm. Increasing pH tapioca wastewater was also observed from 5.8 to 6.7. Similar results were obtained for tofu wastewater. Turbidity of tofu wastewater which was initially 680 FNU, decreased to 37 FNU. Increasing of tofu wastewater DO value was obtained from 1.67 to 6.61 ppm. Increasing pH tofu wastewater was also observed from 4.7 to 6.7. Results showed that the improvement qualities of tapioca and tofu wastewater was achieved which meet wastewater quality standard by Minister of Environment of the Republic of Indonesia.
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Polnaya, F. J., L. A. F. Simanjuntak, and H. C. D. Tuhumury. "Effects of sodium chloroacetate concentration on the physicochemical properties of carboxymethyl tapioca." Food Research 7, no. 2 (April 27, 2023): 348–55. http://dx.doi.org/10.26656/fr.2017.7(2).856.
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The role of reaction variables on the carboxymethylation of commercial tapioca was investigated using a statistically experimental design approach. The reaction was carried out in an isopropanol-water mixture at 25°C for 1 hr. The influence of the etherification reaction parameter on the degree of substitution (DS), moisture content, ash content, syneresis, swelling power, and solubility was determined to be the best concentration of sodium chloroacetate based on the effect on carboxymethyl tapiocas. Using FT-IR techniques allowed us to evaluate the changes in modified starch when compared to native starch. The results showed that the treatment of sodium chloroacetate concentration caused a shift in chemical properties where the values of DS (0.18-0.38), moisture content (6.65-12.96%), and ash content (0.82-1.54%) were higher than native tapioca. The syneresis of carboxymethyl tapioca (80.33-84.16%) was lower than that of native tapioca (87.91%). The new bands in Fourier transform infrared at 1597-1604 cm-1 and 1450 cm-1 indicated that the starch granules were substituted. The concentration of sodium chloroacetate caused an increase in the swelling power of carboxymethyl tapioca (0.19- 2.45 g/g) and an increase in solubility (58.91-74.44%). The best concentration of sodium chloroacetate was 20%, which produced carboxymethyl tapioca with a DS of 0.38; a moisture content of 6.65%; an ash content of 1.17%; a syneresis of 80.33%; a swelling power of 2.45 g/g; and a solubility of 74.44%. The correlation analysis showed that very close relationship (R2 > 0.8). Generally, carboxymethyl tapioca has changed its chemical and physical properties.
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Murdiati, Agnes, Sri Anggrahini, and Ayuk Alim. "PENINGKATAN KANDUNGAN PROTEIN MIE BASAH DARI TAPIOKA DENGAN SUBSTITUSI TEPUNG KORO PEDANG PUTIH (Canavalia ensiformis L.) Increased Protein Content of Wet Noodle from Tapioca Substituted by White Jack Bean (Canavalia ensiformis L.) Flour." Jurnal Agritech 35, no. 03 (October 6, 2015): 251. http://dx.doi.org/10.22146/agritech.9334.
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Noodle can be made from tapioca, but the protein content was very limited. The purpose of this study was to increase protein content of tapioca wet noodle with addition of 0-50% white jack bean flour and to evaluate the physical, chemical and organoleptic properties. This study was preceded by a reduction HCN content. After HCN content fulfilled SNI standards, white jack bean was then made into flour. In this study, wet noodle was made with the ratio of tapioca: white jack bean flour 100:0; 90:10; 80:20; 70:30; 60:40; and 50:50 respectively. Physical characteristics of noodle was investigated in this study were cooking loss, expansion ratio, tensile strength, and elongation. Organolepticcharacteristics were studied by preference and difference test. Noodle product which was preferred by panelists was analyzed for the nutritional content. The results showed that soaking jack bean in 2% sodium bicarbonate solution for 40 hours with pulping in the first 10 hours and continued with soaking water 3 times 10 hours can reduce HCN content by 87.08%. The cooking loss and force of tensile strength were increased while expansion ratio and elongation decreased with higher proportions of white jack bean flour used. Wet mie made of ratio tapioca: white jack bean flour 80:20 got the preferences by panelists, and was able to increase protein content 9.51 fold with protein content 7.15% db.Keywords: Wet noodle, white jack bean, tapioca, protein ABSTRAKMie dapat dibuat dari tapioka, namun kandungan protein mie tapioka sangat rendah. Tujuan dari penelitian ini adalah untuk meningkatkan kandungan protein mie basah dari tapioka dengan penambahan tepung koro pedang putih 0-50% dan evaluasi sifat fisik, kimia, dan organoleptik produk mie basah tersebut. Penelitian ini didahului dengan pengurangan kadar HCN koro pedang putih dan pembuatan tepung koro pedang putih. Pembuatan mie basah dari tapioka dilakukan dengan variasi rasio campuran tapioka: tepung koro pedang putih 100:0; 90:10; 80:20; 70:30; 60:40; dan 50:50. Karakteristik fisik mie yang diteliti meliputi kehilangan padatan akibat pemasakan, rasio pengembangan,tensile strength, dan elongasi. Karakteristik organoleptik mie yang diteliti meliputi uji kesukaan dan pembedaan. Mie yang disukai panelis selanjutnya dianalisis kandungan gizinya. Hasil penelitian menunjukkan bahwa perendaman koro pedang putih dalam larutan natrium bikarbonat 2% selama 40 jam dengan pengupasan pada jam ke-10 pertama dandilanjutkan dengan penggantian air rendaman setiap 10 jam dapat mengurangi kadar HCN sebesar 87,08%. Pada mie yang dihasilkan, makin banyak penambahan tepung koro pedang putih, kehilangan padatan akibat pemasakan (cooking loss) dan gaya pada tensile strength meningkat, sedangkan rasio pengembangan dan elongasi menurun. Produk mie basah yang dibuat dengan rasio tapioka: tepung koro pedang putih sebanyak 80:20 masih disukai panelis, dan mampu meningkatkan kandungan protein sebesar 9,51 kali sehingga kandungan protein mie yang dihasilkan sebanyak 7,15% db.Kata kunci: Mie basah, koro pedang putih, tapioka, protein
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Fahdliansyah, Fahdliansyah, Yurliasni Yurliasni, and Cut Aida Fitri. "Pengaruh Penggunaan Ekstrak Daun Kelor (Moringa oleifera) Dengan Persentase Berbeda Terhadap Daya Ikat Air Dan Kadar Lemak Kerupuk Daging Sapi." Jurnal Ilmiah Mahasiswa Pertanian 8, no. 1 (April 8, 2023): 207–2012. http://dx.doi.org/10.17969/jimfp.v8i1.23147.
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Abstrak. Kerupuk merupakan olahan yang terbuat dari adonan yang berbahan dasar pati. Kerupuk daging sapi merupakan salah satu jenis kerupuk yang bahan dasarnya menggunakan tepung tapioka. Namun salah satu kelemahan kerupuk adalah memiliki nilai gizi yang kurang baik dikarenakan proses pembuatannya yang dapat menurunkan nilai gizi, sehingga perlu adanya upaya untuk memenuhi kebutuhan gizi konsumen dengan cara diversifikasi dengan penambahan ekstrak daun kelor. Penelitian ini menggunakan Rancagan Acak Lengkap (RAL) non faktorial dengan jumlah 4 perlakuan dan 6 ulangan. Perlakuan pada rancangan ini terdiri dari P0 : Tepung Tapioka 100 g + Daging Sapi 100 g + 50 ml, P1 : Tepung Tapioka 100 g + Daging Sapi 100 g + Ekstrak Daun Kelor 30% (15ml) + Air 35 ml, P2 : Tepung Tapioka 100 g + Daging Sapi 100 g + Ekstrak Daun Kelor 40% (20ml) + Air 30 ml, P3 : Tepung Tapioka 100 g + Daging Sapi 100 g + Ekstrak Daun Kelor 50% (25ml) + Air 25 ml. Hasil analisis sidik ragam menunjukkan bahwa penambahan ekstrak daun kelor tidak berpengaruh nyata (P0.05) terhadap kadar lemak dan daya ikat air (DIA) kerupuk daging sapi. Dapat disimpulkan bahwa penambahan ekstrak daun kelor dengan persentase yang berbeda tidak berpengaruh terhadap daya ikat air dan kadar lemak kerupuk daging sapi.Effect of Using Moringa (Moringa oleifera) Leaf Extract with Different Percentages on Water Holding Capacity and Fat Content of Beef CrackersAbstract. Crackers are preparations made from starch-based dough. Beef crackers are a type of crackers whose basic ingredients are tapioca flour. However, one of the weaknesses of crackers is that they have poor nutritional value due to the manufacturing process which can reduce nutritional value, so efforts are needed to meet consumer nutritional needs by diversifying with the addition of Moringa leaf extract. This study used a non-factorial Completely Randomized Design (CRD) with a total of 4 treatments and 6 replications. The treatment in this design consisted of P0 : Tapioca Flour 100 g + Beef 100 g + 50 ml, P1 : Tapioca Flour 100 g + Beef 100 g + Moringa Leaf Extract 30% (15 ml) + Water 35 ml, P2 : Tapioca Flour 100 g + Beef 100 g + Moringa Leaf Extract 40% (20ml) + Water 30 ml, P3 : Tapioca Starch 100 g + Beef 100 g + Moringa Leaf Extract 50% (25ml) + Water 25 ml. The results of analysis of variance showed that the addition of moringa leaf extract had no significant effect (P0.05) on the fat content and water holding capacity (DIA) of beef crackers. This means that the addition of moringa leaf extract in different proportions has no effect on the water holding capacity and fat content of beef crackers.
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Karim, Fatimah, Titi Kiranawati, and Soenar Soekopitojo. "Kajian Pengaruh Rasio ISP (Isolated Soy Protein) dan Tepung Tapioka terhadap Kualitas Fisik, Kimia dan Sensori Cilok Kering." Jurnal Inovasi Teknologi dan Edukasi Teknik 1, no. 4 (June 28, 2021): 251–68. http://dx.doi.org/10.17977/um068v1n4p251-268.
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The ratio of tapioca and ISP to dry Cilok in this research used a completely randomized design (CRD) consisting of one factor with five levels of the ratio of tapioca and ISP with treatment (I1) 100: 0 percent, (I2) 80: 20 percent, (I3) 70: 30 percent, (I4) 60: 40 percent (I5) 50: 50 percent and was repeated three times. This study was conducted to determine the effect of the ISP's ratio and tapioca to physical tests including texture and color, chemical tests including moisture, protein and starch, sensory tests including texture, color, and aroma, and the dried cilok after rehydrated including texture, color, taste, and aroma, and determine the best rehydration time of dried cilok. The ratio of tapioca and ISP to dry Cilok did not have a significant effect on water content, but significantly affected protein and starch levels. The ratio of tapioca and ISP to dried Cilok significantly affected the physical properties of color (brightness, redness, and yellowness). The ratio of tapioca and ISP to dried Cilok after rehydration has a significant effect on the physical properties of color (brightness, redness, and yellowness). The results of the hedonic test of color, aroma, and texture of dried cilok is the most favorite value with treatment 70 percent: 30 percent. The results of color hedonic test of dried Cilok after being rehydrated is the most favorite value at 50 percent: 50 percent treatment. Aroma and taste are the most favorite value at 100 percent: 0 percent. Texture has the most favorite value in the treatment 70 percent: 30 percent. The best rehydration time for dried Cilok is soaking for 6 hours and boiling for 10 minutes.
Cilok kering rasio tepung tapioka dan ISP (Isolated Soy Protein) dalam penelitian ini menggunakan rancangan acak lengkap (RAL) yang terdiri dari satu faktor dengan lima level yaitu rasio tepung tapioka dan ISP dengan perlakuan (I1) 100:0 persen, (I2) 80: 20 persen, (I3) 70: 30 persen, (I4) 60: 40 persen (I5) 50:50 persen dan diulang sebanyak tiga kali. Penelitian ini bertujuan untuk mengetahui pengaruh rasio ISP dan tepung tapioka terhadap uji fisik meliputi tekstur dan warna, uji kimia meliputi kadar air, kadar protein dan kadar pati, uji sensoris Cilok kering meliputi tekstur, warna dan aroma, serta Cilok kering setelah direhidrasi meliputi tekstur, warna, rasa dan aroma, serta menentukan waktu rehidrasi Cilok kering yang terbaik. Rasio tepung tapioka dan ISP pada Cilok kering tidak memberikan pengaruh yang nyata terhadap kadar air, tetapi berpengaruh nyata terhadap kadar protein dan pati. Rasio tepung tapioka dan ISP pada Cilok kering berpengaruh nyata terhadap sifat fisik warna (tingkat kecerahan, kemerahan dan kekuningan). Rasio tepung tapioka dan ISP pada Cilok kering setelah direhidrasi berpengaruh nyata terhadap sifat fisik warna (tingkat kecerahan, kemerahan dan kekuningan). Tingkat kesukaan warna, aroma dan tekstur Cilok kering memiliki nilai kesukaan tertinggi pada perlakuan 70 persen:30 persen. Tingkat kesukaan warna Cilok kering setelah direhidrasi memiliki tingkat kesukaan tertinggi pada perlakuan 50 persen:50 persen. Aroma dan rasa memiliki tingkat kesukaan tertinggi pada perlakuan 100 persen: 0 persen. Tekstur memiliki tingkat kesukaan tertinggi pada perlakuan 70 persen: 30 persen. Waktu rehidrasi Cilok kering yang terbaik adalah perendaman selama 6 jam dan perebusan selama 10 menit.
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Dymoke, Sue. "Tapioca." English in Education 57, no. 1 (January 2, 2023): 3. http://dx.doi.org/10.1080/04250494.2023.2157564.
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Adawyah, Rabiatul, and Findya Puspitasari. "PEMBERIAN EKSTRAK LIMBAH KEPALA UDANG SEBAGAI SUMBER PROTEIN PELENGKAP UNSUR GIZI PADA PENGOLAHAN KERUPUK." Fish Scientiae 2, no. 3 (June 16, 2016): 51. http://dx.doi.org/10.20527/fs.v2i3.1151.
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Penelitian ini bertujuan untuk mencari perbandingan tepung tapioka dan ekstrak limbah udang yang tepat pada pengolahan kerupuk, dengan perlakuan A (kontrol) kerupuk udang yang ada dipasaran, perlakuan B Penambahan limbah ekstrak kepala udang dan tepung tapioka dengan perbandingan 0,5 : 1, perlakuan C penambahan ekstrak limbah kepala udang dengan tepung tapioka dengan perbandingan 1 : 1 dan D penambahan ekstrak limbah kepala udang dengan tepung tapioka dengan perbandingan 1,5 : 1,dilakukan ulangan masing-masing perlakuan tiga kali. Parameter yang diamati adalah kadar protein dan uji organoleptik. Berdasarkan hasil penelitian maka dapat disimpulkan dengan penambahan ekstrak limbah kepala udang berpengaruh terhadap kandungan protein dan hampir sama dengan kandungan protein kerupuk udang yang ada dipasaran dan perlakuan yang terbaik adalah pada perlakuan 1 : 1.The goal of the research was to finding the best percentage of tapioca flour and shrimp extract in shrimp chips product. The percentage of tapioca flour anad shrimp extract were control (A); 0.5 : 1 (B); 1 : 1 (C); 1.5 : 1 (D) with triple replicate. Proximate (protein) and oganoleptic were determined. From the result that 1 : 1 tapoica flour and shrimp extract was the best percentage in shrimp chips product.
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Armin, Armin, Mohamad Nuh Ibrahim, and Sri Rejeki. "PENGARUH PERBANDINGAN IKAN TEMBANG (Sardinella sp.) DAN TEPUNG TAPIOKA TERHADAP NILAI SENSORI DAN KIMIA KERUPUK IKAN." Jurnal Fish Protech 3, no. 1 (March 29, 2020): 87. http://dx.doi.org/10.33772/jfp.v3i1.11609.
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The Effect of Comparison of Sardinella (Sardinella sp.) and Tapioca Flour to Sensory and Chemical Value of Fish Crackers ABSTRACT The aim of this study was to determine the ratio of sardinella and tapioca flour to sensory quality, proximate composition, and rising volume of fish cracker fish crackers. This study used a Completely Randomized Design (CRD) consisting of (four) treatments, namely by comparison of sardinella and tapioca flour with concentrations: 40%:60%(P1), 45%:55%(P2), 50%:50%(P3), and 55%:45%(P4). Data gathered were statistically analyzed using ANOVA (Analysis of Variance) at 0.5% significance level, if there were significant differences, the analysis was continued using DMsRT (Duncan Multiple Range Test). The results showed that the effect of the ratio of sardinella and tapioca flour on the sensory (quality of color, aroma, and crispness), proximate composition, and fish cracker rising volume had a significant effect. While other sensory attributes were not significantly different. The highest proximate composition in P3 with water content, protein, fat and ash 6,92%, 19,69% , 8,33% and 4,48% respectively. The highest value of the rising volume is shown in P1 with 91.28%. Keywords: Sardinella (Sardinella sp.), sensory, proximate, rising volume.ABSTRAKPenelitian ini bertujuan untuk mengetahui perbandingan dari ikan tembang dan tepung tapioka terhadap kualitas sensori, komposisi proksimat, dan daya kembang kerupuk ikan. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari 4 (empat) perlakuan yaitu dengan perbandingan ikan tembang dan tepung tapioka pada konsentrasi berturut-turut:40%:60% (P1), 45%:55% (P2), 50%:50% (P3) dan 55%:45% (P4). Data yang terkumpul secara statistik dianalisis menggunakan ANOVA (Analysis of Varians) pada taraf nyata 0,5%, jika terdapat perbedaan nyata analisis dilanjutkan menggunakan DMRT (Duncam Multiple Test Range). Hasil menunjukkan bahwa pengaruh perbandingan ikan tembang dan tepung tapioka terhadap kualitas sensori (warna, aroma dan kerenyahan), komposisi proksimat dan uji fisik berpengaruh nyata. Atribut sensori rasa tidak menunjukkan perbedaan nyata. Komposisi proksimat terbaik ditunjukkan oleh perlakuan P3 yaitu kadar air 6,92%, kadar protein 19,69%, kadar lemak 8,33% dan kadar abu 4,48%. Komposisi volume pengembangan terbaik ditunjukkan oleh perlakuan P1 dengan nilai 91,28%.Kata kunci: Ikan Tembang (Sardinella sp.), Sensori, Proksimat, Volume Pengembangan
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Armin, Armin, Mohamad Nuh Ibrahim, and Sri Rejeki. "PENGARUH PERBANDINGAN IKAN TEMBANG (Sardinella sp.) DAN TEPUNG TAPIOKA TERHADAP NILAI SENSORI DAN KIMIA KERUPUK IKAN." Jurnal Fish Protech 3, no. 1 (March 29, 2020): 87. http://dx.doi.org/10.33772/jfp.v3i1.11609.
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The Effect of Comparison of Sardinella (Sardinella sp.) and Tapioca Flour to Sensory and Chemical Value of Fish Crackers ABSTRACT The aim of this study was to determine the ratio of sardinella and tapioca flour to sensory quality, proximate composition, and rising volume of fish cracker fish crackers. This study used a Completely Randomized Design (CRD) consisting of (four) treatments, namely by comparison of sardinella and tapioca flour with concentrations: 40%:60%(P1), 45%:55%(P2), 50%:50%(P3), and 55%:45%(P4). Data gathered were statistically analyzed using ANOVA (Analysis of Variance) at 0.5% significance level, if there were significant differences, the analysis was continued using DMsRT (Duncan Multiple Range Test). The results showed that the effect of the ratio of sardinella and tapioca flour on the sensory (quality of color, aroma, and crispness), proximate composition, and fish cracker rising volume had a significant effect. While other sensory attributes were not significantly different. The highest proximate composition in P3 with water content, protein, fat and ash 6,92%, 19,69% , 8,33% and 4,48% respectively. The highest value of the rising volume is shown in P1 with 91.28%. Keywords: Sardinella (Sardinella sp.), sensory, proximate, rising volume.ABSTRAKPenelitian ini bertujuan untuk mengetahui perbandingan dari ikan tembang dan tepung tapioka terhadap kualitas sensori, komposisi proksimat, dan daya kembang kerupuk ikan. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari 4 (empat) perlakuan yaitu dengan perbandingan ikan tembang dan tepung tapioka pada konsentrasi berturut-turut:40%:60% (P1), 45%:55% (P2), 50%:50% (P3) dan 55%:45% (P4). Data yang terkumpul secara statistik dianalisis menggunakan ANOVA (Analysis of Varians) pada taraf nyata 0,5%, jika terdapat perbedaan nyata analisis dilanjutkan menggunakan DMRT (Duncam Multiple Test Range). Hasil menunjukkan bahwa pengaruh perbandingan ikan tembang dan tepung tapioka terhadap kualitas sensori (warna, aroma dan kerenyahan), komposisi proksimat dan uji fisik berpengaruh nyata. Atribut sensori rasa tidak menunjukkan perbedaan nyata. Komposisi proksimat terbaik ditunjukkan oleh perlakuan P3 yaitu kadar air 6,92%, kadar protein 19,69%, kadar lemak 8,33% dan kadar abu 4,48%. Komposisi volume pengembangan terbaik ditunjukkan oleh perlakuan P1 dengan nilai 91,28%.Kata kunci: Ikan Tembang (Sardinella sp.), Sensori, Proksimat, Volume Pengembangan
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Oktayasa, I. Wayan. "Perbedaan uji organoleptik kualitas kerupuk kulit daging kakao ( theobroma cacao l ) dengan kerupuk campuran tapioka dan terigu." Jurnal Ilmiah Pariwisata dan Bisnis 1, no. 12 (December 30, 2022): 3364–91. http://dx.doi.org/10.22334/paris.v1i12.236.
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Kulit buah kakao belum dimanfaatkan secara optimal oleh petani bahkan sebagian besar dibuang disekitar pohon kakao. Limbah kulit buah kakao dapat digunakan secara optimal dengan mengolahnya menjadi sebuah produk yang memiliki nilai jual yaitu dengan mengelolanya menjadi sebuah kerupuk kulit daging kakao. Penelitian ini bertujuan untuk mengetahui perbedaan kualitas kerupuk kulit daging kakao dengan kerupuk campuran tapioka dan terigu menggunakan uji organoleptik (uji kesukaan=hedonic) dari segi warna, tekstur aroma dan rasa, serta untuk mengetahui kualitas kerupuk kulit daging kakao terbaik dan menciptakan inovasi dalam pembuatan kerupuk. Tempat penelitian di Gianyar, waktu penelitian bulan Maret-Juli 2021. Jenis penelitian ini menggunakan experiment dengan 4 perlakuan dengan 20 ulangan yaitu P0 (kerupuk 0% kulit daging kakao,50% tepung tapioka, 50% tepung terigu), P1 (kerupuk dengan substitusi 25% kulit daging kakao, dengan 37,5% tepung tapioka, 37,5% tepung terigu), P2 (kerupuk dengan substitusi 50% kulit daging kakao, dengan 25% tepung tapioka, 25% tepung terigu), dan P3 (kerupuk dengan substitusi 75% kulit daging kakao, dengan 12,5% tepung tapioka, 12,5% tepung terigu) dengan menggunakan 20 orang panelis. Analisi data dari uji organoleptik yaitu warana, tekstur, aroma, dan rasa digunakan Uji Kruskal Wallis. Hasil penelitian ada perbedaan yang nyata (p<0,05) rasa dan warna antara P0, P1, P2, dan P3, dan tidak ada perbedaan yang nyata (p>0,05) aroma dan tekstur antara P0, P1, P2, dan P3. Berdasarkan uji warna, tekstu, aroma, dan rasa maka dari 4 macam perlakuan yaitu terbaik adalah P0 dengan warna kuning muda, tekstur sangat renyah, aroma kurang kuat, rasa enak.
Cocoa pods have not been used optimally by farmers, even most of them are disposed of around cocoa trees. Cocoa pod peel waste can be used optimally by processing it into a product that has a selling value, namely by managing it into a cocoa skin cracker. This study aims to determine the difference in the quality of the cocoa skin crackers with a mixture of tapioca and flour crackers using an organoleptic test (preferred test = hedonic)in terms of color, texture, aroma and taste, as well as to determine the best quality of cocoa skin crackers and create innovations in making crackers. . The research location is in Gianyar, the research time is March-July 2021. This type of research uses an experiment with 4 treatments with 20 replications, namely P0 (0% crackers with cocoa skin, 50% tapioca flour, 50% wheat flour), P1 (crackers with substitution 25% cocoa skin, with 37.5% tapioca flour, 37.5% wheat flour), P2 (crackers with a substitution of 50% cocoa skin, with 25% tapioca flour, 25% wheat flour), and P3 (crackers with substitution of 75% cocoa skin, with 12.5% tapioca flour, 12.5% wheat flour) using 20 panelists. Analysis of data from organoleptic tests, namely color, texture, aroma, and taste used the Kruskal Wallis Test. The results showed that there was a significant difference (p<0.05) in taste and color between P0, P1, P2, and P3, and there was no significant difference (p>0.05) in aroma and texture between P0, P1, P2, and P3. Based on the color, texture, aroma, and taste tests, out of the 4 types of treatment, the best was P0 with light yellow color, very crunchy texture, less strong aroma, good taste.
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Rahayu, Risma Dewi Nur, Suharyanto, Warnoto, and Woki Bilyaro. "Sifat Fisik dan Organoleptik Bakso Daging Puyuh dengan Penggunaan Jenis Tepung yang Berbeda." Buletin Peternakan Tropis 4, no. 2 (November 29, 2023): 176–87. http://dx.doi.org/10.31186/bpt.4.2.176-187.
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This study aims to identify the physical and organoleptic characteristics of quail meatballs using various types of flour. The research was conducted in June 2021 with 4 treatments with 3 replications, i.e., meatballs using 20% tapioca flour (PO), 14% tapioca flour + 6% sago flour (P1), 14% tapioca flour + 6% corn flour (P2), 14% tapioca flour + 6% taro flour (P3). The observed variables were pH, moisture content, water binding capacity, emulsion stability, and organoleptic characteristics consisting of color, aroma, taste, texture, chewiness and generally appearance. Physical characteristics data were analyzed by variance (anova) and further test with Duncan's Multiple Range Test (DMRT), organoleptic data were analyzed descriptively. The results showed that the use of various types of flour in quail meatballs had a significant (P<0.05) effect on the pH, moisture content and emulsion stability value, but no significant (P>0.05) effect on the water binding capacity value. Hedonic quality organoleptic characteristics show the use of various types of flour in quail meatballs has an effect on aroma and chewiness, with no effect on color, taste, texture. The hedonic test shows that the use of different types of flour in quail meatballs has an effect on color and general appearance, but not on aroma, taste, texture, chewiness. The conclusion was the use of various types of flour in quail meatballs had an effect on pH value, moisture content, and emulsion stability, with no effect on water binding capacity. The use of 14% tapioca flour and 6% corn flour produced quail meatballs with the highest emulsion stability value and was highly favored by panelists. Keywords: meatballs, physicochemical, organoleptic, quail, flour. ABSTRAK Penelitian ini bertujuan untuk mengevaluasi kualitas fisik dan organoleptik bakso daging puyuh yang menggunakan jenis tepung yang berbeda. Penelitian dilaksanakan pada bulan Juni 2021. Penelitian menggunakan 4 perlakuan dengan 3 ulangan, yaitu bakso menggunakan tepung tapioka 20% (PO), tepung tapioka 14% + tepung sagu 6% (P1), tepung tapioka 14% + tepung jagung 6% (P2), tepung tapioka 14% + tepung talas 6% (P3). Variabel yang diamati yaitu pH, kadar air, daya mengikat air, stabilitas emulsi, dan sifat organoleptik berupa warna, aroma, rasa, tekstur, kekenyalan dan penampilan umum. Data sifat fisik dianalisis ragam (anova) dan uji lanjut dengan Duncan's Multiple Range Test (DMRT), data organoleptik dianalisis secara deskriptif. Hasil penelitian menunjukan bahwa penggunaan jenis tepung yang berbeda pada bakso daging puyuh berpengaruh nyata (P<0,05) terhadap nilai pH, kadar air dan nilai stabilitas emulsi, tetapi berpengaruh tidak nyata (P>0,05) terhadap nilai daya mengikat air. Sifat organoleptik mutu hedonik menunjukkan penggunaan jenis tepung yang berbeda pada bakso daging puyuh berpengaruh terhadap aroma dan kekenyalan, tetapi tidak pada warna, rasa, tekstur. Uji hedonik menunjukkan penggunaan jenis tepung yang berbeda pada bakso daging puyuh berpengaruh terhadap warna dan penampilan umum, tetapi tidak pada aroma, rasa, tekstur, kekenyalan. Sehingga dapat disimpulkan bahwa penggunaan jenis tepung yang berbeda pada bakso daging puyuh berpengaruh terhadap nilai pH, kadar air, dan stabilitas emulsi, tetapi tidak pada daya mengikat air. Penggunaan tepung tapioka 14% dan tepung jagung 6% menghasilkan bakso daging puyuh dengan nilai stabilitas emulsi paling tinggi dan sangat disukai panelis. Kata kunci: bakso, fisikokimia, organoleptik, puyuh, tepung
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Sukasih, Ermi, NFN Setyadjit, NFN Sunarmani, and Sri Rejeki R. Pertiwi. "OPTIMASI FORMULA TEPUNG PISANG CAVENDISH (MUSA CAVENDISHII) INSTAN DENGAN METODE RESPON SURFACE." Jurnal Penelitian Pascapanen Pertanian 15, no. 1 (November 5, 2019): 1. http://dx.doi.org/10.21082/jpasca.v15n1.2018.1-11.
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<p>Salah satu diversifikasi pengolahan pisang adalah menjadi tepung pisang instan dengan pengering drum dryer. Teknologi pengeringan ini memerlukan bahan pengisi dan agen anti pencoklatan. Tujuan dari penelitian ini adalah mengoptimasi konsentrasi tapioka, asam sitrat dan puree pisang dalam proses pembuatan tepung pisang Cavendish instan. Penelitian ini menggunakan rancangan Response Surface Methodology (RSM), tiga parameter yang dioptimasi adalah konsentrasi tapioka, asam sitrat dan puree pisang. Level dari input parameter adalah tapioka 3-10%, asam sitrat 150-300 ppm dan puree pisang 1-50%. Karakteristik fisiko-kimia produk tepung pisang instan kemudian dianalisis, meliputi kadar air, abu, lemak, protein, karbohidrat, serat kasar, kalori, dan warna (oHue). Hasil prediksi variabel respon dari formula optimal yaitu kadar air 2,67 %, abu 1,60 %, lemak 3,09%, protein 2,38%, karbohidrat 90,26%, serat kasar 7,49%, kalori 398,84 Kkal/100g, dan warna 67,78oHue (kuning kecoklatan). Formula optimum tepung pisang instan adalah formula 6, yaitu dengan penambahan tapioka 6,50%, asam sitrat 225 ppm dan puree pisang 30%. Tepung pisang instan berpotensi untuk digunakan sebagai makanan sarapan melalui formulasi dengan penambahan bahan yang lain seperti lemak dan protein.</p><p> </p><p><strong>Optimisation of The Instant Cavendish Banana Flour Formula by Response Surface Method. 2018. Ermi Sukasih, Setyadjit, Sunarmani and Sri Rejeki R. Pertiwi.</strong></p><p>One of diversification products of banana is instant flour using drum dryer. It requires filler and anti-browning agents. The purpose of this research was to get the optimum concentration of tapioca, citric acid and banana puree to produce instant banana flour.The experiment used Response Surface Methodology (RSM), with three parameters being optimized, i.e. the concentration of tapioca, citric acid and banana puree. The percentage used for tapioca in the range of 3-10 %, citric acid 150-300 ppm and banana puree 1-50%. TThe instant banana flour was analyzed for its physicochemical characteristics, i.e: moisture, ash, fat, protein, carbohydrate, crude fiber content, energy, and color 67.78 (oHue). The result of variable response prediction from the optimum formula was moisture content 2.67%, ash 1.60%, fat 3.09%, protein 2.38%, carbohydrate 90.26%, crude fiber 7.49%, color 67.78oHue brownish yellow, energy 398.84 kcal/100g. The optimum formula was formula 6, with the addition of tapioca 6.50%, citric acid 225 ppm and banana puree 30%. This product has a potential to be used as a breakfast food through further formulations with the addition of other ingredients such as fat and protein.</p>
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Johan, Arniati, Asnani Asnani, and Sri Rejeki. "PENGARUH PENGGUNAAN Sargassum sp. DAN TEPUNG TAPIOKA TERHADAP SIFAT SENSORI DAN KOMPOSISI PROKSIMAT PETIS KEPALA UDANG VANNAME (Litopenaeus vannamei)." Jurnal Fish Protech 3, no. 1 (March 29, 2020): 133. http://dx.doi.org/10.33772/jfp.v3i1.11615.
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Effect of Sargassum sp. and Tapioca Flour on The Properties of Sensory and Proximate of Shrimp Head Vaname (Litopenaeus vannamei) Paste ABSTRACT Seaweed Sargassum sp. is not much utilized but has the potential as a manufacturing agent or stabilizer in the manufacture of petis. This research aims to determine the quality of paste from the head of shrimp Vaname that is made with a combination of filler material Sargassum sp. and tapioca flour with different concentrations. The study uses complete random design (RAL) with four treatments with the composition of shrimp head broth, tapioca starch, and Sargassum sp slurry. Consecutive: 90:10:0% (P1), 90:2:8% (P2), 90:4:6% (P3), and 90:6:4% (P4). The characteristics of the paste tested are sensory properties and proximate composition. The results showed P3 treatment resulted in the best sensory value on the attribute of flavors with a value of 7.4 criteria dominant shrimp taste sweet and salty enough, the category is very fond. The value of water content is 29.86%, ash content is 5.66%, 16.79% protein content, fat content is 0.21%, carbohydrate content is 46.26% and fiber content is 1.12%. Proximate content produced shrimp paste in accordance with SNI 01-23346-2006. Keywords: tapioca flour, Sargassum sp., shrimp head Vannamei pasteABSTRAKRumput laut jenis Sargassum sp. belum banyak dimanfaatkan padahal mempunyai potensi sebagai bahan pengental atau pengstabil dalam pembuatan petis. Penelitian ini bertujuan untuk mengetahui kualitas petis dari kepala udang Vaname yang dibuat dengan kombinasi bahan pengisi yaitu rumput laut Sargassum sp. dan tepung tapioka dengan konsentrasi yang berbeda. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan empat perlakuan dengan komposisi kaldu kepala udang, tepung tapioka dan bubur Sargasum sp. berturut-turut: 90:10:0 % (P1), 90:2:8 % (P2), 90:4:6 % (P3), dan 90:6:4 % (P4). Karakteristik petis yang diuji yaitu sifat sensori dan komposisi proksimat. Hasil penelitian menunjukkan perlakuan P3 menghasilkan nilai sensori terbaik pada atribut rasa dengan nilai sebesar 7,4 kriteria rasa udang dominan manis dan asin cukup, kategori sangat suka. Nilai kadar air yaitu 29,86%, kadar abu 5,66%, kadar protein 16,79%, kadar lemak 0,21%, kadar karbohidrat 46,26% dan kadar serat 1,12%. Kandungan proksimat petis yang dihasilkan sesuai SNI 01-23346-2006.Kata kunci: Tepung tapioka, Sargassum sp., petis kepala udang Vanamei
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Johan, Arniati, Asnani Asnani, and Sri Rejeki. "PENGARUH PENGGUNAAN Sargassum sp. DAN TEPUNG TAPIOKA TERHADAP SIFAT SENSORI DAN KOMPOSISI PROKSIMAT PETIS KEPALA UDANG VANNAME (Litopenaeus vannamei)." Jurnal Fish Protech 3, no. 1 (March 29, 2020): 133. http://dx.doi.org/10.33772/jfp.v3i1.11615.
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Effect of Sargassum sp. and Tapioca Flour on The Properties of Sensory and Proximate of Shrimp Head Vaname (Litopenaeus vannamei) Paste ABSTRACT Seaweed Sargassum sp. is not much utilized but has the potential as a manufacturing agent or stabilizer in the manufacture of petis. This research aims to determine the quality of paste from the head of shrimp Vaname that is made with a combination of filler material Sargassum sp. and tapioca flour with different concentrations. The study uses complete random design (RAL) with four treatments with the composition of shrimp head broth, tapioca starch, and Sargassum sp slurry. Consecutive: 90:10:0% (P1), 90:2:8% (P2), 90:4:6% (P3), and 90:6:4% (P4). The characteristics of the paste tested are sensory properties and proximate composition. The results showed P3 treatment resulted in the best sensory value on the attribute of flavors with a value of 7.4 criteria dominant shrimp taste sweet and salty enough, the category is very fond. The value of water content is 29.86%, ash content is 5.66%, 16.79% protein content, fat content is 0.21%, carbohydrate content is 46.26% and fiber content is 1.12%. Proximate content produced shrimp paste in accordance with SNI 01-23346-2006. Keywords: tapioca flour, Sargassum sp., shrimp head Vannamei pasteABSTRAKRumput laut jenis Sargassum sp. belum banyak dimanfaatkan padahal mempunyai potensi sebagai bahan pengental atau pengstabil dalam pembuatan petis. Penelitian ini bertujuan untuk mengetahui kualitas petis dari kepala udang Vaname yang dibuat dengan kombinasi bahan pengisi yaitu rumput laut Sargassum sp. dan tepung tapioka dengan konsentrasi yang berbeda. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan empat perlakuan dengan komposisi kaldu kepala udang, tepung tapioka dan bubur Sargasum sp. berturut-turut: 90:10:0 % (P1), 90:2:8 % (P2), 90:4:6 % (P3), dan 90:6:4 % (P4). Karakteristik petis yang diuji yaitu sifat sensori dan komposisi proksimat. Hasil penelitian menunjukkan perlakuan P3 menghasilkan nilai sensori terbaik pada atribut rasa dengan nilai sebesar 7,4 kriteria rasa udang dominan manis dan asin cukup, kategori sangat suka. Nilai kadar air yaitu 29,86%, kadar abu 5,66%, kadar protein 16,79%, kadar lemak 0,21%, kadar karbohidrat 46,26% dan kadar serat 1,12%. Kandungan proksimat petis yang dihasilkan sesuai SNI 01-23346-2006.Kata kunci: Tepung tapioka, Sargassum sp., petis kepala udang Vanamei
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Hustiany, Rini. "Characteristics of Crosslink Acylation Tapioca Substituted Nagara Beans (Vigna unguiculata spp cylindrica) Flour." Agroindustrial Journal 3, no. 1 (May 16, 2017): 125. http://dx.doi.org/10.22146/aij.v3i1.25028.
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Granules and gels of tapioca will be easily fragile and broken when heated. This study aimed to investigate the characteristics of tapioca cross-linked acylation substituted Nagara bean flour. The method used is the native tapioca cross-linked with Sodium Tripolyphosphat 2 and 5 % and acylated with stearic acid 2 and 4 % under alkaline conditions. Cross-link tapioca then substituted with Nagara beans flour in the ratio 50:50. The highest degree of substitution found in tapioca starch modified with 5 % STPP and 2 % stearic acid, i.e 0.14. The only maximum viscosity of tapioca starch of cross-linked acylation STPP 5 % and stearic acid 2% higher than native tapioca (5220 cP). The breakdown viscosity lower than native tapioca (3651 cP), final and setback viscosity higher than native tapioca (3023 cP and 1454 cP), and pasting temperature higher than native tapioca starch (67.65 °C). When added with Nagara beans flour then the maximum, breakdown, final, and setback viscosity is descended and pasting temperature is 78.5 oC. It is concluded that the granule of tapioca crosslink STTP 5 % and acylation stearic acid 2 % and substituted with Nagara beans flour in the ratio 50:50 is not easily fragile and broken.
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Maulita, Dwi, Wuryaningsih Dwi Sayekti, and Wan Abbas Zakaria. "NILAI TAMBAH DAN STRATEGI PENGEMBANGAN DI AGROINDUSTRI TEPUNG TAPIOKA X DI KECAMATAN KALIREJO KABUPATEN LAMPUNG TENGAH." Jurnal Ilmu-Ilmu Agribisnis 8, no. 4 (December 23, 2020): 718. http://dx.doi.org/10.23960/jiia.v8i4.4724.
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The purposes of this research are to analyze the added value of tapioca flour, identifying the internal and external environment, and formulate development strategies of tapioca flour agroindustry X in Kalirejo Sub- District. The research method is a case study and data used are primary and secondary data. The data are analyzed by using descriptive qualitative and quantitative analysis. The results showed that tapioca flour agroindustry X provided added value of IDR4,475.03/kg of tapioca flour (63.28 %) in grade A; IDR4,084.74/kg of tapioca flour (61.16 %) in grade B; and IDR2,897.05/kg of tapioca flour (52.67 %) in grade C. The internal environment which is the strength of tapioca flour agroindustry X is a quality tapioca flour product and the weakness is the unskilled agro-industry workforce. The external environment which is the opportunity for tapioca flour agroindustry X is technology and the threat is the high product competitiveness. Strategies of tapioca flour agroindustry X are as follows: (a) utilizing quality tapioca flour products to meet consumer demand, (b) utilizing the existence of modern technology by conducting training for workers, (c) increasing the availability of materials standards to meet technological capacity in production, (d) increasing cooperation with suppliers of raw materials to overcome the shortage of raw materials due to the large number of competitors in the same business, and (e) increasing business profits by maximizing the use of technology.Key words: added-value, development strategy, internal and external environment, tapioca flour.The purposes of this research are to analyze the added value of tapioca flour, identifying the internal and external environment, and formulate development strategies of tapioca flour agroindustry X in Kalirejo Sub- District. The research method is a case study and data used are primary and secondary data. The dataare analyzed by using descriptive qualitative and quantitative analysis. The results showed thattapioca flour agroindustry X provided added value of IDR4,475.03/kg of tapioca flour (63.28 %) in grade A; IDR4,084.74/kg of tapioca flour (61.16 %) in grade B; and IDR2,897.05/kg of tapioca flour (52.67 %) in grade C. The internal environment which isthe strength of tapioca flour agroindustry X is a quality tapioca flour product and the weakness is the unskilled agro-industry workforce. The external environment which isthe opportunity for tapioca flour agroindustry X is technology and the threat is the high product competitiveness. Strategies of tapioca flour agroindustry X are as follows: (a) utilizing quality tapioca flour products to meet consumer demand, (b) utilizing the existence of modern technology by conducting training for workers, (c) increasing the availability of materials standards to meet technological capacity in production, (d) increasing cooperation with suppliers of raw materials to overcome the shortage of raw materials due to the large number of competitors in the same business, and (e) increasing business profits by maximizing the use of technology. Key words: added-value, development strategy, internal and external environment, tapioca flour.
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Khasanah, Mulidati Mutya, Rizky Muliani Dwi Ujianti, Fafa Nurdyansyah, and M. Khoiron Ferdiansyah. "Karakteristik Kerupuk Ikan Bandeng (Chanos chanos) dari Variasi Jenis Pengolahan Tepung Ikan dan Pati." Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan 15, no. 2 (December 8, 2020): 143. http://dx.doi.org/10.15578/jpbkp.v15i2.634.
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Kerupuk ikan bandeng (Chanos chanos) merupakan produk makanan kering yang terbuat dari campuran tepung ikan dengan tapioka atau sagu. Kerupuk ikan dapat dibuat dengan beberapa teknik pengolahan tepung ikan serta jenis pati. Kerupuk tidak akan mengembang dengan baik atau memiilki aroma yang disukai oleh konsumen, jika proses pembuatan tepung ikan atau komposisinya dengan pati tidak tepat. Oleh karena itu, penelitian ini dilakuan untuk mempelajari karakteristik fisiko-kimia dan organoleptik kerupuk ikan C. chanos yang dihasilkan dari variasi jenis proses pengolahan tepung ikan (rebus, kukus, dan presto) serta pati (tapioka dan sagu). Hasil penelitian menunjukkan bahwa kerupuk dengan komposisi 9:1 antara pati jenis tapioka dan tepung ikan hasil pengukusan adalah yang terbaik. Kerupuk ini memiliki kadar air 7,01%; daya kembang 48,41%; dan elastisitas 2,43 mm. Pengujian sensoris secara hedonik (skala 1-5) menunjukkan bahwa kerupuk matang dari komposisi tersebut dapat diterima dengan baik oleh panelis, berdasarkan parameter kerenyahan (3,90), kerapuhan (3,73), aroma (3,06), rasa (3,43), dan warna kecoklatan (3,50). ABSTRACTMilkfish cracker is a dry food product made from a mixture of milkfish meal with tapioca flour or sago flour. There are several options to choose the fish meal process and type of starches. Crackers will not expand properly and having the preferable consumers flavor, if it made from inappropriate fish meal processing and improper composition of starch. Thus, this research was conducted to study the physicochemical and sensory characteristics of fish crackers made from various types of C. chanos fish meal processing (boil, steam, and presto) and starch (tapioca and sago). The results revealed that the preferable crackers was made from 9:1 composition between tapioca starch and steamed fish flour. The crackers characterized with 7.01% moisture content, 48.41% linear expansion, and 2.43 mm elasticity. Sensory analysis (1-5 hedonic scale) showed the cracker made from described composition was preferable from several responses, which were crispiness (3.90), fragility (3.73), odor (3.06), taste (3.43), and brownish color (3.50).
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Thongjun, Yupawan, Thiti Kaisone, Pran Hanthanon, Chanon Wiphanurat, Sumate Ouipanich, and Tarinee Nampitch. "Investigation of Thermoplastic Starch/Fiber Blend: Effect of Tapioca Residue on the Mechanical Properties and Surface Study." Applied Mechanics and Materials 873 (November 2017): 123–27. http://dx.doi.org/10.4028/www.scientific.net/amm.873.123.
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The aim of this study was to characterize thermoplastic starch containing corn starch and tapioca residues, which were used as reinforcement in a blended matrix. In the process, the composites were prepared with different tapioca residue contents at 20, 30, 40, 50 and 60 % by weight using compression molding at 135 °C for 8 min. Subsequently, their mechanical, thermal and morphology properties were evaluated. The results showed that the reinforcing effect of tapioca residue lead an increase in the stiffness of the samples. Young’s modulus increased with higher tapioca residue content. When the loading of tapioca residue increased tensile strength for 80/20 and 70/30 mixtures from 7.46 to 8.58 MPa. In addition to the highest of tapioca residue could increase tensile strength dramatically. Further, the glass transition temperature tended to decrease with the increased loading of tapioca residue. Moreover, the morphology showed that the increment of tapioca residue content appeared embedded in the polymer matrix.
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Widati, Aris Sri, Mustakim Mustakim, Eny Sri Widyastuti, Herly Evanuarini, Dedes Amertaningtyas, and Mulia Winirsya Apriliyani. "The Effect of The Use of Different Types and Levels of Tapioca Flour on The Physical Quality of Rabbit Meatballs." Jurnal Ilmu dan Teknologi Hasil Ternak 17, no. 1 (March 1, 2022): 27–33. http://dx.doi.org/10.21776/ub.jitek.2022.017.01.4.
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The purpose of this research was to determine the best type and level of tapioca flour in rabbit meatballs based on pH, WHC, cooking loss, and color. Rabbit meat and tapioca flour were used as research materials. The method used is a laboratory experiment using a completely randomized design with a factorial pattern. Factor A is the type of tapioca flour, namely dragon tapioca flour and special tapioca flour. Factor B is the level of use of tapioca flour, namely 25% and 50%. The pH value, WHC, cooking loss, and color used as the analyzed variable. Data analysis used Analysis of Variance and if there was a significant effect, it was continued with Duncan's Multiple Distance Test or DMRT. The results showed that the treatment using different types and levels of tapioca flour had a highly significant difference effect (P < 0.01) on WHC, cooking loss, L, a*, and b* and had no effect (P>0.05) on rabbit meatball pH. It can be concluded that tapioca special flour with level 25% gives the best results on characteristic of rabbit meatball.
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Ogunbusola, E. M., and O. S. Lashore. "NUTRITIONAL, PHENOLIC AND SENSORY PROPERTIES OF TAPIOCA PRODUCED FROM BLENDS OF COCOYAM, PLANTAIN, TURMERIC AND DATE FRUITS." FUOYE JOURNAL OF AGRICULTURE AND HUMAN ECOLOGY 5, no. 1 (June 24, 2022): 31–38. http://dx.doi.org/10.62923/fuojahe.v5i1.149.
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In an attempt to encourage the utilization of natural resources and formulation of new food products, blends of tapioca were produced from cocoyam, plantain, turmeric and date fruits. The mineral composition, phenolic content, pasting characteristics and sensory qualities of the tapioca blends were determined. The ranges of values of iron, calcium and zinc in the tapioca blends were 0.32-0.85 mg/100 g, 3.64-5.63 mg/100 g and 0.92-1.03 mg/100 g respectively. Addition of turmeric and date fruits significantly increased (p≤0.05) increased the total phenolic content of the tapioca blends compared to 100% cocoyam or plantain tapioca counterpart. Pasting viscosities of the tapioca blends generally reduced when substituted with turmeric and/or date fruits. The peak time and pasting temperature ranged from 4.22-7.04 min and 74.29-79.21 0C respectively. Cocoyam tapioca (100%) was rated highest in all the sensory attributes examined. All the blends were however generally liked by panelists. Nutritious and acceptable tapioca may be produced from blends of cocoyam, plantain, turmeric and date fruits as this would enhance their utilization and better household economies.
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Narzary, P. R., and M. Saikia. "By-product Utilization of Eri Silkworm Host Plant Tapioca (Manihot esculenta Crantz.): A Review." Ecology, Environment and Conservation 28, no. 04 (2022): 1993–96. http://dx.doi.org/10.53550/eec.2022.v28i04.050.
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Manihot esculenta Crantz., cassava also called tapioca, is a woody tuberous shrub, native to South America. It belongs to the family Euphorbiaceae. The leaves of tapioca plant serve as a secondary host plant in eri culture, i.e. rearing of eri silkworm, Samia ricini Donovan, particularly practiced in the north-eastern region of India. Besides the utilization of tapioca tubers for human consumption and as feed for animals, the leaves and tubers of this wonder plant can be used for diversified purposes as in food industry, pharmaceuticals, textile industry, cosmetic industry, explosive industry, paper industry, etc. The ethyl acetate extract of cassava can be used as a potential grain protectant against red flour beetle (Tribolium castaneum) and rice weevil (Sitophilus oryzae). Tapioca is not only of low cost but also serves as a wonder plant for sustainable future. The use and exploration of tapioca has much more vivid scope besides its utilization in eri silkworm rearing. In tapioca producing regions of India, tapioca can be utilized for dual purpose of eri silkworm rearing and for other industrial products which will help to grow tapioca based industry. It will also help for the sustainable development of eri silkworm rearers. Indigenous traditional knowledge (ITK) strongly proves that tapioca plants are endowed with pesticidal properties that can be widely explored in agriculture and related fields. Therefore, this article strongly supports and highlights the use and exploration of tapioca in various agricultural and industrial practices.
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Chrysostomus, Hieronymus Yohanes, Theresia Nur Indah Koni, and Tri Anggarini Yuniwati Foenay. "Pengaruh Berbagai Aditif terhadap Kandungan Serat Kasar dan Mineral Silase Kulit Pisang Kepok." Jurnal Ilmu Peternakan dan Veteriner Tropis (Journal of Tropical Animal and Veterinary Science) 10, no. 2 (September 28, 2020): 91. http://dx.doi.org/10.46549/jipvet.v10i2.100.
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Abstract
Banana peels are rarely utilized as feedstuff alternatives due to their high content of crude fiber. Crude fiber can be reduced by biological treatment, specifically by making silage. One of the factors that influence the quality of silage is additives in the form of soluble carbohydrates. The purpose of this study was to examine crude fiber, calcium, and phosphorus banana peels silage by adding different additives. The silage of banana peel in this study used soluble carbohydrates such as rice bran, tapioca starch, and palm syrup, followed with a 21 days fermentation. This study was conducted with four treatments and five replications. The treatments were: P0 = banana peels without additives, P1 = banana peels + 5% rice bran, P2 = banana peels + 5% tapioca starch, P3 = banana peels + 5% palm syrup. Parameters measured in this study were the content of crude fiber, Ca, and P. Data were analyzed by analysis of variance and followed by Duncan's multiple range test. The results showed that the inclusion of rice bran, tapioca starch, and palm syrup by 5% reduce the crude fiber amount while also increase calcium and phosphorus levels in banana peels. The inclusion of tapioca starch as an additive by 5% had the highest reduction of crude fiber. The highest increase in calcium and phosphorus levels were obtained by adding 5% rice bran as a silage additive. The conclusion is the inclusion of soluble carbohydrates as additives not only reduce crude fiber content but also increase mineral content in banana peels.
Keywords: Banana peels; Crude fiber; Calcium; Phosporus
Abstrak
Kulit pisang jarang dimanfaatkan sebagai bahan pakan alternatif, karena kadar serat kasar yang tinggi. Serat kasar dapat dikurangi dengan proses pengolahan biologi yaitu dengan pembuatan silase. Salah satu faktor yang mempengaruhi kualitas silase adalah aditif silase seperti karbohidrat mudah larut. Tujuan penelitian ini adalah untuk mengkaji kadar serat kasar, kalsium, dan fosfor kulit pisang yang ditambahkan aditif yang berbeda. Pembuatan silase kulit pisang dalam penelitian ini menggunakan beberapa karbohidrat mudah larut seperti dedak padi, tepung tapioka dan gula air dan difermentasi selama 21 hari. Penelitian ini dilakukan dengan 4 perlakuan dan 5 ulangan. Perlakuannya adalah: P0 = silase kulit pisang tanpa aditif, P1 = kulit pisang +5% dedak padi, P2 = kulit pisang + 5% tapioka, P3 = kulit pisang + 5% gula air. Parameter yang diukur meliputi kandungan serat kasar, Ca dan P. Data dianalisis anova dan dilanjutkan dengan uji DMRT. Hasil penelitian menunjukkan bahwa penggunaan dedak padi, tapioka dan gula air sebanyak 5% menurunkan serat kasar, dan meningkatkan kadar kalsium dan fosfor kulit pisang. Penurunan serat kasar tertinggi tertinggi pada penggunaan tapioka sebagai aditif dan mineral kalsium dan fosfor tertinggi pada penggunaan 5% dedak padi sebagai aditif silase. Disimpulkan bahwa penggunaan karbohidrat mudah larut sebagai aditif mampu menurunkan kadar serat kasar dan meningkatkan kandungan mineral pada kulit pisang.
Kata kunci: Kulit pisang; Serat kasar; Kalsium; Fosfor
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Pranoto, Yudi, Brigitta Laksmi Paramita, Muhammad Nur Cahyanto, and Soottawat Benjakul. "Properties of Ozone-Oxidized Tapioca Starch and Its Use in Coating of Fried Peanuts." Molecules 26, no. 20 (October 17, 2021): 6281. http://dx.doi.org/10.3390/molecules26206281.
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Oxidation of tapioca via ozone oxidation was carried out under different conditions in comparison with H2O2. The impact of ozonation on physicochemical properties of tapioca was studied and fried peanuts coated with different tapioca were characterized. Different ozone oxidation times (10, 20, and 30 min) and various pH values (5, 7, and 9) were used for tapioca modification. Tapioca oxidized by ozone for 20 min at pH 7 had higher swelling power (SP), water holding capacity (WHC), oil holding capacity (OHC), and viscosity than the native counterpart (P < 0.05). This coincided with the higher carbonyl and carboxyl contents (P < 0.05). The highest frying expansion (FE) with the lowest hardness was attained for fried peanut coated with tapioca oxidized under the aforementioned condition. Therefore, oxidation of tapioca using ozone under optimal conditions could be a potential means to improve frying expansion as well as the crispiness of the fried coated peanuts.
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Hermiati, Euis, Jun-ichi Azuma, Djumali Mangunwidjaja, Titi C. Sunarti, Ono Suparno, and Bambang Prasetya. "HYDROLYSIS OF CARBOHYDRATES IN CASSAVA PULP AND TAPIOCA FLOUR UNDER MICROWAVE IRRADIATION." Indonesian Journal of Chemistry 11, no. 3 (December 20, 2011): 238–45. http://dx.doi.org/10.22146/ijc.21387.
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Cassava pulp and tapioca flour are potential sources of glucose. In this work, validity of microwave irradiation for hydrolysis of carbohydrates, especially starch, present in cassava pulp and tapioca flour was estimated as a non-enzymatic saccharification technique. Suspension of cassava pulp or tapioca flour in distilled water (1g/20 mL) was subjected to microwave irradiation at temperatures of 140-240 °C with pre-heating time of 4 min and heating time of 5 min. Solubilization rate of cassava pulp increased with increasing temperature of microwave heating treatment and reached maximum (92.54%) at 220 °C, while that of tapioca flour reached almost 100% at 140 °C. Production of malto-oligomers from starch in cassava pulp and tapioca flour was clearly observed at 220 °C. The highest glucose yields from cassava pulp and tapioca flour in this experiment were 28.59 and 58.76% dry matter, respectively. Variation of pre-heating time at 230 °C did not give significant effects on glucose yield from cassava pulp. However, glucose yield from tapioca flour decreased due to increase of pre-heating time. Microwave irradiation is a promising method of hydrolysis for cassava pulp and tapioca flour due to the fast process.
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Phetpan, Kittisak, and Panmanas Sirisomboon. "Evaluation of the moisture content of tapioca starch using near-infrared spectroscopy." Journal of Innovative Optical Health Sciences 08, no. 02 (March 2015): 1550014. http://dx.doi.org/10.1142/s1793545815500145.
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The purpose of this study was to develop a calibration model to evaluate the moisture content of tapioca starch using the near-infrared (NIR) spectral data in conjunction with partial least square (PLS) regression. The prediction ability was assessed using a separate prediction data set. Three groups of tapioca starch samples were used in this study: tapioca starch cake, dried tapioca starch and combined tapioca starch. The optimum model obtained from the baseline-offset spectra of dried tapioca starch samples at the outlet of the factory drying process provided a coefficient of determination (R2), standard error of prediction (SEP), bias and residual prediction deviation (RPD) of 0.974, 0.16%, -0.092% and 7.4, respectively. The NIR spectroscopy protocol developed in this study could be a rapid method for evaluation of the moisture content of the tapioca starch in factory laboratories. It indicated the possibility of real-time online monitoring and control of the tapioca starch cake feeder in the drying process. In addition, it was determined that there was a stronger influence of the NIR absorption of both water and starch on the prediction of moisture content of the model.
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Lemaître, Stéphanie, Gordon Hay, and Mandeep S. Sagoo. "Documented Growth of Presumed Iris Tapioca Nevus to Tapioca Melanoma." Ophthalmology 128, no. 11 (November 2021): 1626. http://dx.doi.org/10.1016/j.ophtha.2021.03.037.
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Anjalani, Ria, Paulini Paulini, and Jose Andreano Simangunsong. "KUALITAS FISIK-KIMIA BAKSO DAGING SAPI DENGAN PENAMBAHAN TEPUNG PISANG." ZIRAA'AH MAJALAH ILMIAH PERTANIAN 48, no. 3 (September 29, 2023): 338. http://dx.doi.org/10.31602/zmip.v48i3.12580.
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This study aimed to determine the effect of adding banana flour with different levels on the physical-chemical quality of beef meatballs. This study used a Completely Randomized Design with five treatments, namely P0 (beef meatballs with 100% tapioca flour), P1 (beef meatballs with 95% tapioca flour and 5% banana flour), P2 (beef meatballs of 90% tapioca flour and 10% banana flour), P3 (beef meatballs with 85% tapioca flour and 15% banana flour), and P4 (beef meatballs with 80% tapioca flour and 20% banana flour). The study showed no significant differences in beef meatballs' pH, water, protein, and fat content with adding banana flour at different levels (P>0.05). The best results for beef meatballs with banana flour were obtained at 85% tapioca flour and 15% banana flour as fillers.
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Sangadji, Rosmiati, Febby J. Polnaya, and Gilian Tetelepta. "Physicochemical characteristics of modified tapioca using microwave heating." AGROMIX 15, no. 1 (March 26, 2024): 10–15. http://dx.doi.org/10.35891/agx.v15i1.3800.
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Introduction: This study aimed to assess the physicochemical characteristics of tapioca modified by microwave heat treatment. Methods: The assessment was carried out using a one-factor Completely Randomized Design, namely microwave heat treatment with four levels of commercial tapioca. These included microwave tapioca (TMW), microwave washing tapioca (TPMW), and microwave soaking tapioca (TPRMW) with three replications. The variables observed were chemical tests including moisture and ash content, with physical characteristics such as solubility, swelling power, water, and oil holding capacity (OHC). The data obtained were assessed using MINITAB 21 analysis of variance, followed by Tukey’s test when there was a significant difference. Results: The best treatment was found to be a modification of starch using microwave heat in TPRMW, producing 8.01% moisture content, 0.13% ash content, 32.80% swelling power, 24.76% solubility, 218.50% water holding capacity (WHC), and 176.93% OHC. Conclusion: Modification treatment using microwave heat caused chemical and physical changes in tapioca to experience a decrease in moisture content, ash content, swelling power, solubility, and OHC compared to natural tapioca. However, this treatment increased WHC, which was specifically observed for TPRMW.
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Mukhlisah, Andi Nurul, Weny Dwi Ningtyas, Muhammad Irfan, and Setiawan Putra Syah. "Chemical and Organoleptic Quality of Beef Sausage by Substitution of Tapioca with Kepok Banana (Musa paradisiaca formatypica) Flour." Jurnal Sain Peternakan Indonesia 18, no. 4 (December 30, 2023): 274–82. http://dx.doi.org/10.31186/jspi.id.18.4.274-282.
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One of the beef processing is sausage, which is well known in the community. At this time, the need for fast food (ready-to-cook) is increasing. The main ingredient used to produce sausages for stuffing is tapioca flour. The increasing price of tapioca flour is due to the high demand for its use in processed foods, so it is necessary to find alternative fillers that are more affordable. Kepok banana flour (Musa paradisiaca formatypica) has a starch content that is relatively similar to tapioca, so it can be used as an alternative raw material. This study aimed to determine the chemical and organoleptic quality of beef sausage made with Kepok banana flour. This study used a completely randomized design (CRD) consisting of 5 treatments, namely X0 = (control) 0% Kepok banana flour + 20% tapioca; X1 = 5% Kepok banana flour + 15% tapioca; X2 = 10% Kepok banana flour + 10% tapioca; X3 = 15% Kepok banana flour + 5% tapioca; X4 = 20% Kepok banana flour + 0% tapioca, with each treatment consisting of 4 replicates. The variables observed were protein content, moisture content, crude fibre, fat content, ash content and organoleptic of beef sausage. The results showed that the addition of Kepok banana flour in beef sausage processing had a significant effect (P<0.05) on protein content, fat content, moisture content, crude fibre, color, flavour, and aroma, but no significant effect (P>0.05) on ash content and texture of beef sausage. It is concluded that beef sausage made with kepok banana flour as a substitute for tapioca flour produces sausage with better chemical and organoleptic properties than beef sausage made with tapioca flour only. Kepok banana flour can be used as a filler in the production of beef sausage.
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Sujarwanta, Rio Olympias, Michel Mubiayi Beya, Desi Utami, Jamhari Jamhari, Edi Suryanto, Ali Agus, Heather Eunice Smyth, and Louwrens Christiaan Hoffman. "Rice Bran Makes a Healthy and Tasty Traditional Indonesian Goat Meatball, ‘Bakso’." Foods 10, no. 8 (August 20, 2021): 1940. http://dx.doi.org/10.3390/foods10081940.
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Meatballs are popular in Asia and traditionally made from beef or chicken with tapioca (≈8% wt/wt) as filler. Tapioca has a high glycaemic index (GI); therefore, rice bran was evaluated as a substitute to create a healthier meatball of acceptable quality. Substitution of tapioca with rice bran (100:0; 75:25, 50:50; 25:75; 0:100% tapioca: % rice bran) decreased the starch content (7.8 to 3.3%) and GI (56.08 to 43.85) whilst increasing the protein (10.9 to 12.8%) and fibre (8.1 to 10.3%) contents. Although consistency (995 to 776 N/mm) was affected, firmness (90.6 to 90.5 N) and shear force (300 to 312 N) were only slightly affected by the ratio of tapioca to rice bran. Sensory analysis revealed that the goat meatball with the substitution of tapioca with up to 25% rice bran was deemed acceptable by 40 Indonesian consumers.
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Abdul Fatah, Ireana Yusra, Nor Izzah Hazirah Abdul Hadi, and Razwan Rohimi. "Design Modification and Structure Simulation Analysis of Tapioca Peeling Machine." Malaysian Journal of Applied Sciences 7, no. 2 (October 31, 2022): 83–92. http://dx.doi.org/10.37231/myjas.2022.7.2.339.
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This project works on the design of a tapioca peeling machine for peeling freshly harvested tapioca tubers with the capacity of peeling tubers of different weight and diameter sizes. The need to mitigate the low output, drudgery, high labor costs and losses associated with manual peeling called for the design of the machine to improve the agricultural yield of the crop. The objectives of the research were to study the existing tapioca peeling technologies, to select and size the machine components, to develop the layout of the machine and to carry out the cost analysis of the tapioca peeling machine. To solve the problem, the innovation was formulated to peel tapioca skin with two stage of peeling (the first layer and the second layer) to increase productivity. From simulation of eco-auto-tap , the design of machine can work succesfully, and be a great improvement in the tapioca machine
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AMALAH, NUR, DWI SUNU WIDYARTINI, CHRISTIANI CHRISTIANI, and HEXA PRILIANA HIDAYAH. "The effect of dilution level of liquid tapioca waste culture medium and concentration of phosphate on the growth of microalgae Navicula sp." Nusantara Bioscience 10, no. 1 (February 1, 2018): 65–69. http://dx.doi.org/10.13057/nusbiosci/n100110.
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Amalah N, Widyartini DS, Christiani, Hidayah HP. 2018. The effect of dilution level of liquid tapioca waste culture medium and concentration of phosphate on the growth of microalgae Navicula sp.. Nusantara Bioscience 10: 65-69. Liquid tapioca waste can be used as microalgae culture medium due to its nutrient contents that can support the life of microalgae. Liquid tapioca waste contains phosphate nutrient that can influence cell division and fat formation. Liquid tapioca waste is usually still highly concentrated, so it has to be diluted first to allow the light penetrates the microalgae growth medium. The aim of this research was to determine the effect of interaction between dilution level of liquid tapioca waste and concentration of phosphate on the density of Navicula sp. This research employed a factorial treatment design laid out in a Completely Randomized Design. The first factor was the dilution level of liquid tapioca liquid waste, consisted of 0%, 10%, 20%, and 30%, and the second factor was the concentration of phosphate comprised of 0 ppm, 10 ppm, 20 ppm, and 30 ppm. ANOVA results indicated a significant interaction between the dilution level of liquid tapioca waste and concentration of phosphate on the density of Navicula sp. DMRT post hoc test showed that dilution of liquid tapioca liquid at the level of 20% without phosphate addition was the best treatment that produced the highest Navicula sp. density.
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Paramadini, Sabrina Ayu, Catur Sriherwanto, Nurlaila, Imam Suja'i, and Mutiara Ayu Annisa. "PENGARUH TEKNIK PENGAPUNGAN HAYATI MELALUI FERMENTASI Rhizopus sp. TERHADAP KANDUNGAN NUTRISI PAKAN IKAN APUNG." Jurnal Bioteknologi & Biosains Indonesia (JBBI) 6, no. 1 (July 8, 2019): 106. http://dx.doi.org/10.29122/jbbi.v6i1.3477.
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Influence of Biofloatation Technique through Rhizopus sp. Fermentation on the Nutritional Quality of the Floating Fish FeedABSTRACTSolid fermentation using the mold Rhizopus has been used as an alternative method to improve the physical quality of fish feed, namely stability in water and floatability. Although the fermented fish feed produced had been shown previously to have better stability in water and floatability, the effect of the fermentation on the fish feed nutrition has not yet been known. This study aimed to determine the effect of solid fermentation using the mold Rhizopus sp. on the nutrient content of the fermented feed. In addition, the effect of adding tapioca as much as 0, 1, 2, 3, and 4 g to the dry weight loss and density of the fermented feed was investigated. The results showed that the fermented feed contained higher levels of ash and protein than that before fermentation. The addition of tapioca up to 4 g had no significat effect (p>0.01) on the dry weight loss of the fermented feed, but tended to increase its density compared to those without tapioca addition.Keywords: density, fermentation, fish feed, nutrition, Rhizopus ABSTRAKFermentasi padat menggunakan kapang Rhizopus telah digunakan sebagai metode alternatif untuk memperbaiki kualitas fisik pakan ikan, yakni stabilitas dalam air dan daya apung. Meskipun pakan ikan fermentasi yang dihasilkan sebelumnya sudah dibuktikan memiliki stabilitas dalam air dan daya apung yang lebih baik, namun pengaruh fermentasi terhadap nutrisi pakan ikan tersebut belumlah diketahui. Penelitian ini bertujuan mengetahui pengaruh fermentasi padat menggunakan kapang Rhizopus sp. terhadap kandungan nutrisi pakan fermentasi, dan pengaruh penambahan tapioka sebanyak 0, 1, 2, 3, dan 4 g terhadap kehilangan berat kering dan mass jenis pakan hasil fermentasi. Hasilnya menunjukkan bahwa pakan fermentasi mengandung kadar abu dan protein lebih tinggi dibandingkan sebelum difermentasi. Penambahan tapioka hingga 4 g tidak berpengaruh nyata (p>0,01) pada kehilangan berat kering pakan fermentasi, namun cenderung meningkatkan massa jenis dibandingkan tanpa penambahan tapioka.Kata kunci: fermentasi, massa jenis, nutrisi, pakan ikan, Rhizopus
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Huzaibah, Evi, Asrawaty Asrawaty, and Minarny Gobel. "KUALITAS KIMIA DAN ORGANOLEPTIK BURGER IKAN TUNA YANG DISUBTITUSI DENGAN TEPUNG BUAH MENGKUDU (Morinda citrifolia)." Jurnal Pengolahan Pangan 3, no. 1 (June 30, 2018): 1–8. http://dx.doi.org/10.31970/pangan.v3i1.6.
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The purpose of this research is to know the effect of addition of noni flour as substitution of tapioca flour to protein content, moisture content, and ash content and organoleptic nature of tuna burger. This study used Completely Randomized Design (RAL) and Randomized Block Design (RAK). The experimental treatment were: B1 (0% noni flour + 15% tapioca flour), B2 (2.5% noni flour + 12.5% tapioca flour), B3 (5% noni flour + 10% tapioca flour), B4 7.5% noni flour + 7.5% tapioca flour). To know the effect of treatment, then the analysis of variance and if the treatment has real effect continued with BNT advanced test. Based on the result of the research, it can be concluded that the addition of noni flour as substitution of tapioca flour to 7.5% can increase the protein tuna burger protein by 14.87%, moisture content 71.07% and ash content 2.07%, and aroma, taste, color, and texture are relatively the same on all treatments