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3rd International Conference on Agricultural Engineering for Sustainable Agriculture Production, AESAP 2019

作者： Kusmali, M. Ahmad, U. Darmawati, E. Postharvest Technology Study Program Graduate School Ipb University Bogor Indonesia Mechanical and Biosystem Engineering Department Ipb University Bogor Indonesia

Shallot is important as one of the spices for cooking various foods, as raw materials for the food industry, and as one of the ingredients for Indonesian traditional herbs. postharvest handling is needed to extend its shelf life and to maintain its quality during storage. The aims of this research are: 1) to evaluate the effect of curing and leaves cutting on the quality changes of shallots during storage, and 2) to get the best pre-storage procedure in maintaining the quality of shallots during storage. Shallots leaves were cut before drying while the others are stored with leaves as control. Then, half of the samples were cured for three days, and sundried for four days, while other samples were sundried directly for seven days without curing them first. Then samples were stored for 16 weeks in two different conditions. The results showed that the treatment of curing without leaves cutting and stored at 5°C with 65-70% RH gave the best quality than other treatments. It could minimize damage and weight loss, maintaining hardness, color, and important ingredients until 12 weeks of storage. However, there were drastic decreases in some quality parameters, 32.0% damage and 38.7% weight loss after 16 weeks of storage. © Published under licence by IOP Publishing Ltd.

关键词： Curing

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Effect of the formulation of fermented white corn flour and glutinous rice flour on the quality of instant cream soup powder 2

Effect of the formulation of fermented white corn flour and ...

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2nd International Conference on Agriculture and Rural Development, ICARD 2020

作者： Pratiwi, N.A. Rahmawati, R. Maulani, R.R. Hunaefi, D. Saputra, D. Muhandri, Tj Food Technology Program Faculty of Food Technology and Health Sahid University Jl Prof. Dr. Supomo Nomor 84 Jakarta Selatan12870 Indonesia Study Program of Postharvest Technology School of Life Science and Technology Institut Teknologi Bandung Food Science and Technology Department Faculty of Agriculture Technology IPB University Bogor Indonesia Department of Food Technology Bina Nusantara University Jakarta Indonesia

Cream soup is a product that is quite popular as a breakfast menu, a hot appetizer, a warm meal during cold weather, and a snack. The purpose of this research was to study the characteristics of instant cream soup powder and cream soup products made from fermented white corn flour achieved from RSM optimization and glutinous rice flour formulas. The formulation of fermented white corn flour and glutinous rice flour were 0:100;55:45;70:30;85:15;and 100:0. The qualities of instant cream soup were determined by rehydration power and moisture content. The qualities of cream soup product were determined by viscosity and sensory analysis (color, aroma, viscosity and taste). The results showed that the cream soup can be made until the formulation of fermented white corn flour and glutinous rice flour is 100: 0. The characteristics of the instant cream soup powder were 1,91 mL/g rehydration power and 5,97% moisture content, while the cream soup product had 551,23 cP viscosity, white color (score 4,62), a slightly strong corn aroma (score 3,75), a slightly thick consistency (score 3,98), a slightly strong corn taste (score 3,9) and favored by the panelists (score 4,27). © Published under licence by IOP Publishing Ltd.

关键词： Viscosity

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The Effect of Curing and Leaves Cutting in Longterm Storage of Shallot

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IOP Conference Series: Earth and Environmental Science 2020年第1期542卷

作者： M Kusmali U Ahmad E Darmawati Postharvest Technology Study Program Graduate School IPB University Bogor Indonesia Mechanical and Biosystem Engineering Department IPB University Bogor Indonesia

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Effect of the formulation of fermented white corn flour and glutinous rice flour on the quality of instant cream soup powder

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IOP Conference Series: Earth and Environmental Science 2021年第1期715卷

作者： N A Pratiwi R Rahmawati R R Maulani D Hunaefi D Saputra Tj Muhandri Food Technology Program Faculty of Food Technology and Health Sahid University Jl Prof. Dr. Supomo Nomor 84 Jakarta Selatan 12870 Study Program of Postharvest Technology School of Life Science and Technology Institut Teknologi Bandung Food Science and Technology Department Faculty of Agriculture Technology IPB University Bogor Department of Food Technology Bina Nusantara University Jakarta

Cream soup is a product that is quite popular as a breakfast menu, a hot appetizer, a warm meal during cold weather, and a snack. The purpose of this research was to study the characteristics of instant cream soup powder and cream soup products made from fermented white corn flour achieved from RSM optimization and glutinous rice flour formulas. The formulation of fermented white corn flour and glutinous rice flour were 0:100; 55:45; 70:30; 85:15; and 100:0. The qualities of instant cream soup were determined by rehydration power and moisture content. The qualities of cream soup product were determined by viscosity and sensory analysis (color, aroma, viscosity and taste). The results showed that the cream soup can be made until the formulation of fermented white corn flour and glutinous rice flour is 100: 0. The characteristics of the instant cream soup powder were 1,91 mL/g rehydration power and 5,97% moisture content, while the cream soup product had 551,23 cP viscosity, white color (score 4,62), a slightly strong corn aroma (score 3,75), a slightly thick consistency (score 3,98), a slightly strong corn taste (score 3,9) and favored by the panelists (score 4,27).

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