scholarly journals PENGARUH PERBANDINGAN TEPUNG REBUNG (Dendrocalamus asper) DAN TEPUNG TERIGUTERHADAP KARAKTERISTIKKIMIA DAN KARAKTERISTIK SENSORI COOKIES

2020 ◽  
Vol 16 (1) ◽  
pp. 47
Author(s):  
Doddy A Darmajana ◽  
Novianti Wulandari ◽  
Rima Kumalasari ◽  
Ade Chandra Irwansyah
Keyword(s):  
Wheat Flour ◽  
Ash Content ◽  
Crude Fiber ◽  
Experimental Unit ◽  
Bamboo Shoot ◽  
Crude Fiber Content ◽  
Randomized Design ◽  
Bamboo Shoots ◽  
Dendrocalamus Asper ◽  
Completely Randomized Design

<p><em>Cookies</em> adalah camilan selingan praktis yang menjadi pilihan masyarakat saat ini dengan rasa yang manis, gurih seimbang, dan memiliki nilai fungsional bagi kesehatan. Rebung merupakan tunas muda bambu yang memiliki manfaat bagi kesehatan akan tetapi, semua rebung mengandung HCN (asam sianida) yang merupakan senyawa beracun dengan konsentrasi beragam. Tujuan penelitian ini adalah <em>mensubstitusi sebagian tepung terigu dengan tepung rebung dalam formula pembuatan cookies. Manfaat penelitian </em>untuk diversifikasi produk olahan pangan lokal dan diharapkan menambah alternatif  olahan pangan lokal dan meningkatkan nilai ekonomis rebung. Metode penelitian menggunakan eksperimental dengan rancangan percobaan acak lengkap dengan perlakuan prosentase substitusi tepung rebung dan suhu pemanggangan. Hasil penelitian menunjukkan kadar HCN pada tepung rebung tanpa perebusan sebesar 29.0621 ppm, dengan perebusan 20 menit sebesar 4,86 ppm, dan perebusan 40 menit sebsar 4,32 ppm. Nilai IC<sub>50 </sub>pada tepung rebung tanpa perebusan sebesar 597,7900 ppm, dengan perebusan 20 menit sebesar 2495,7371 ppm, dan perebusan 40 menit sebsar 4644,2749 ppm. Tepung rebung dengan waktu 20 menit digunakan sebagai tepung dalam penelitian selanjutnya. Waktu pemanggangan <em>cookies</em> rebung berpengaruh terhadap respon organoleptik dan kadar air <em>cookies</em>. Waaktu pemanggangan yang digunakan adalah 10 menit, 12 menit, dan 15 menit. Waktu pemanggan <em>cookies</em> rebung terpilih berdasarkan respon organoleptik dan kadar air adalah waktu pemanggangan 10 menit berdasarkan respon organoleptik (rasa manis, warna cokelat, kerenyahan, aroma, dan <em>after taste</em> pahit) dan kadar air sebesar 3,4606.</p><p> </p><p><strong>Influence of Ratio of Bambooshoot Flour (<em>Dendrocalamus asper</em>) and Wheat Flour on The Chemical Characteristics and Sensory Characteristics of Cookies</strong></p><p>The aims of this research are to determine the influence of the ratio of bamboo shoot flour with wheat flour to the chemical and sensorycharacteristics of cookies. The research method uses experimental methods, completely randomized design with one treatment, namely the ratio of bamboo shoot flour with wheat flour. Ratio of bamboo shoot flour and wheat flour consists of 3 levels, namely: 1:2, 2: 1 and 3: 1. All experimental unit data averaged three replications. The experimental results of HCN levels showed that bamboo shoots without boiling flour were 29.0621 ppm, with boiling of 20 minutes of 4.86 ppm, and boiling of 40 minutes of 4.32 ppm. While the results of the flour composition experiment showed that the ratio of bamboo shoot flour and wheat flour significantly affected the water content, ash, protein, fat and crude fiber content of cookies made. The higher the level of bamboo shoot flour(3:1), the higher the ash content of cookies(2,53%), the lower the level of protein cookies(5,46%), the lower the fat content of cookies(19,17%), and the higher the level of crude fiber cookies(13,80%).Ratioof bamboo shoot flour and wheat flour significantly affected the sensory properties of bamboo shoot cookies.</p>

scholarly journals The Effect of Sodium Bicarbonate (NaHCO3) and Bamboo Shoot Flour (Dendrocalamos Asper) addition on the Quality of Sweet Potato (Manihot Utilisima) Crackers

2019 ◽  
Vol 1 (1) ◽  
Author(s):  
Khairiah Nur ◽  
Rahmat Afrizal ◽  
Yuslinaini Yuslinaini
Keyword(s):  
Sodium Bicarbonate ◽  
Water Content ◽  
Sweet Potato ◽  
Health Benefits ◽  
Ash Content ◽  
Bamboo Shoot ◽  
Randomized Design ◽  
Bamboo Shoots ◽  
Completely Randomized Design

<p class="E-JOURNALAbstrakTitle">Bamboo shoots are bamboo plants that have many health benefits because they are rich in Food fiber and potassium. Making crackers with the addition of bamboo shoot flour is one way of using bamboo shoots in food. The purpose of this study was to see the effect of adding sodium bicarbonate, adding bamboo shoot flour and the interaction of adding sodium bicarbonate and bamboo shoot flour to the quality of cassava crackers. This study followed a completely randomized design with 2 levels with 3 levels namely bamboo shoot flour (10%, 20% and 30%) and sodium bicarbonat (0.01%, 0.02% and 0.03%). The results showed that the best treatment of water content was obtained at 0.01% NaHCO3 and 20% bamboo shoot flour at 12.26%. The best ash content was 10% bamboo shoot flour and 0.03% NaHCO3 2.26%. The color and taste organoleptic tests on bamboo shoot flour and NaHCO3 were 2.33 (disliked) in color and 2.47 (disliked), respectively</p>

scholarly journals Sifat Kimia dan Organoleptik Brownies Kukus dari Proporsi Tepung Mocaf dan Terigu

2018 ◽  
Vol 10 (1) ◽  
pp. 21-27
Author(s):  
Sutrisno Adi Prayitno ◽  
Restu Tjiptaningdyah ◽  
Fadjar Kurnia Hartati
Keyword(s):  
Water Content ◽  
Experimental Method ◽  
Wheat Flour ◽  
Research Method ◽  
Crude Fiber ◽  
Organoleptic Properties ◽  
Real Effect ◽  
Crude Fiber Content ◽  
Randomized Design ◽  
Completely Randomized Design

The purpose of this research is to know the response of mocaf flour and wheat flour ratio to the chemical and organoleptic properties of steamed brownies cake. The research method used is experimental method, using Completely Randomized Design with 1 factor and 5 repetition, that are the ratio factor of mocaf flour and wheat flour are 5 levels, so the total replication becomes 25 times. The results showed that the ratio of mocaf and wheat flour did not have a significant effect on water content but had a very significant effect on crude fiber content. While the ratio of mocaf and wheat flour have no significant effect on organoleptic taste, color and flavor but have a very real effect on the tenderness of steamed brownies cake. The results of effectiveness test of mocaf and wheat flour efficacy ratio of 40:60 is the best treatment with the result value of 0.72 whereas the lowest treatment is the treatment of mocaf and wheat flour ratio of 100:0 with the result value of 0.37.

scholarly journals PENGARUH PERBANDINGAN TERIGU DAN TEPUNG KACANG TUNGGAK TERHADAP KARAKTERISTIK CRACKERS

2019 ◽  
Vol 8 (4) ◽  
pp. 457
Author(s):  
Putri Anggun Lestari ◽  
N. L. Ari Yusasrini ◽  
A.A. Istri Sri Wiadnyani
Keyword(s):  
Protein Content ◽  
Wheat Flour ◽  
Ash Content ◽  
Fiber Content ◽  
Crude Fiber Content ◽  
Randomized Design ◽  
Comparative Treatment ◽  
Cowpea Flour ◽  
Completely Randomized Design ◽  
Test Result

This study aims to determine the effect of comparative of wheat and cowpea flour to characteristics of crackers andto knowing the composition to produce crackers with the best characteristics. The experimental design used was Completely Randomized Design with treatment factor that is the comparative treatment of cowpea flour with wheat which consist of 5 levels : 100%:0%, 95%:5%, 90%:10%, 85%:15%, and 80%:205. The treatment was repeated 3 times to obtain 15 units of experiment. The data obtained were analyzed by variance and if the treatment had an effect on the observed variable then continoued with Duncan test. Result of this study showed that comparation of wheat flour and cowpea flour very affected for protein content and coarse fiber content, affected water content, ash content, color, texture, and overall acepatance. Comparation of 80% wheat flour and 20% cowpea flour is the best characteristics of crackers with criteria 2.24% water contet, 2.62% ash content, 23.93% fat content, 10.70% protein content, 61.28% carbohydrate content, 6.61% crude fiber content, 0.44 power of broke, the color was liked, the aroma was neutral, the taste was liked and a little typical of cowpea, texture was crunchy and liked, and overall aceptance was liked. Keywords: Crackers, cowpea flour, wheat flour.

scholarly journals Variasi Perbandingan Terigu Dan Tepung Millet (Panicum milliaceum) Terhadap Karakteristik Donat

2021 ◽  
Vol 10 (2) ◽  
pp. 185
Author(s):  
Yuliana . ◽  
I Desak Putu Kartika Pratiwi ◽  
Ni Made Indri Hapsari Arihantana
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Wheat Flour ◽  
Crude Fiber ◽  
Tannin Content ◽  
Ratio Effect ◽  
Crude Fiber Content ◽  
Randomized Design ◽  
Golden Yellow ◽  
Completely Randomized Design

Donuts are flour based foods. The weakness of donuts is that the basic ingredients used are still imported, so there is an increase in the use of alternative flour, namely millet flour. The research aims to find out the ratio effect of wheat and millet flour to the characteristic of donut, and to determine the precise ratio between wheat and millet  flour which can produce donuts with the best characteristic. This research used a Completely Randomized Design with a treatmen of ratio between wheat flour and  millet  flour which consist by 6 levels: 100%:0%, 90%:10%, 80%:20%, 70%:30%, 60%:40%, and 50%:50%. The treatment was repeated 3 times to obtain 18 experimental units. The data obtained were analyzed by variance and if treatment had a significant effect then followed by duncan test. The result of research showed that the ratio of 80% wheat and 20%  millet flour resulted in the best characteristic of donut with expand power of 116,69%, colour quantity L 52,77, a* 9,51, b*34,37, water content of 25.88% (wb),  protein content of 8.17% (wb), crude fiber content of  5,06% (wb), tannin content of 0,15% (wb), colour golden yellow,  flavor rather liked, texture rather liked and soft, appearance of rather large pores, taste rather liked and overall acceptance rather liked.

scholarly journals Pengaruh Penambahan Puree Labu Kuning (Cucurbita moschata) Terhadap Karakterisitik Siomay Udang

2021 ◽  
Vol 10 (2) ◽  
pp. 225
Author(s):  
Ni Putu Candra Utami ◽  
I Dewa Gede Mayun Permana ◽  
Agus Selamet Duniaji
Keyword(s):  
Antioxidant Activity ◽  
Ash Content ◽  
Fiber Content ◽  
Crude Fiber ◽  
Cucurbita Moschata ◽  
Crude Fiber Content ◽  
Randomized Design ◽  
Yellow Color ◽  
Completely Randomized Design ◽  
Range Test

This study aims to determine the effect of adding puree of pumpkin on the characteristics of shrimp dumplings and to determine the appropriate addition puree of pumpkin to produce shrimp dumplings with the best characteristics. The experimental design used in this study was a completely randomized design (CRD) consisting of 5 treatments, namely 0%, 10%, 20%, 30%, and 40%. All treatments were repeated 3 times in order to obtain 15 experimental units. The data obtained were analyzed by means of variance and if the treatment had a significant effect, then proceed with the Duncan Multipe Range Test (DMRT). The results showed that the addition of pumpkin pulp had a very significant effect on moisture content, crude fiber content, total ?-carotene, and antioxidant activity using the ?-Bleaching method. Has no significant effect on ash content, hedonic test on color, aroma, texture, taste, overall acceptance, and scoring test on color and texture. The addition of pumpkin pulp 40% had the best characteristics with water content of 61.22%, ash content of 2.59%, crude fiber content of 1.96%, total ?-carotene 0.98 mg / 100 g and antioxidant activity of 5.31%. , by the criteria of yellow color and liked, flavor liked, chewy texture and liked, taste liked and overall acceptance liked.

scholarly journals PENGARUH DOSIS PENAMBAHAN BOKASHI TERHADAP PROTEIN KASAR DAN SERAT KASAR PADA PEMOTONGAN PERTAMA RUMPUT GAJAH MINI (Pennisetum Purpureum cv. Mott)

2021 ◽  
Vol 5 (2) ◽  
pp. 127-132
Author(s):  
Gilang Kurniawan ◽  
Farida Fathul ◽  
Muhtarudin Muhtarudin ◽  
Liman Liman
Keyword(s):  
Crude Protein ◽  
Fiber Content ◽  
Pennisetum Purpureum ◽  
Crude Fiber ◽  
Experimental Unit ◽  
Elephant Grass ◽  
Crude Fiber Content ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Dwarf Elephant Grass

This research aimed to determine the effect of bokashi dose on crude protein and crude fiber content at the first cut of dwarf elephant grass (Pennisetum Purpureum cv. Mott). This research was conducted in March�Juli 2020 in Sidodadi Asri village, Jati Agung district, South Lampung regency. This research used a completely randomized design (CRD) applying four treatments of bokashi dose, namely P0 (control), P1 (30 ton/Ha); P2 (40 ton/Ha); dan P3 (50 ton/Ha) with 3 replications each. The experimental unit of this study was plot of land with size of 200 cm x 200 cm. The obtained data were then analyzed using analysis of variance at 5% significant level and tested further with Orthogonal polynomial. The results showed that there was no significant effect (P>0.05) of different dose of bokashi on the crude protein and crude fiber content of dwarf elephant grass. Keywords: : Dwarf Elephant Grass, Dose, Bokashi,Crude Protein, Crude Fiber

scholarly journals PENGARUH PERBANDINGAN TEPUNG KACANG HIJAU (Vigna radiata) DAN TERIGU TERHADAP KARAKTERISTIK BAKSO ANALOG

2018 ◽  
Vol 7 (1) ◽  
pp. 12
Author(s):  
Utafiyani . ◽  
Ni Luh Ari Yusasrini ◽  
I Gusti Ayu Ekawati
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Wheat Flour ◽  
Fat Content ◽  
Ash Content ◽  
Fiber Content ◽  
Green Bean ◽  
Crude Fiber ◽  
Crude Fiber Content ◽  
Bean Flour

This aims of this research was to know the effect of comparison between green bean flour and wheat flour on characteristic of analogue meatball and to know the right comparison of green bean flour and wheat flour to produce analogue meatball with the best characteristics. The design used in this research was completely randomized design (CRD) with the comparison between green bean flour and wheat flour i.e. (70 g :30 g), (60 g :40 g), (50 g :50 g), (40 g :60 g), and (30 g :70 g). Data were analysed by analysis of variance, followed by Duncan test. The result of this research showed that the comparison between green bean flours and wheat flour had no real effect on water content and aroma of analogue meatball, but significant effects were found on ash content, protein content, fat content, crude fiber content, texture, sensory characteristic such as color, flavour, texture, and overall acceptance of analogue meatball. The best characteristic of analogue meatball was comparison between green bean flour and wheat flour 30 g : 70 g i.e. 59.00 percent of water content, 1.34 percent of ash content, 6.88 percent of protein content, 1.77 percent of fat content, 1.77 percent of crude fiber content, level of elasticity 6.38 N, color (liked), aroma (neutral), texture (liked) with chewy characteristics, with the taste is rather not typical of green beans and liked, and overall acceptance (liked).

scholarly journals PENGARUH SUBSTITUSI TEPUNG TERIGU DENGAN TEPUNG KENTANG HITAM (Coleus tuberosus) TERHADAP SIFAT KIMIA DAN ORGANOLEPTIKCOOKIES

Pro Food ◽  
2018 ◽  
Vol 4 (1) ◽  
pp. 304-310
Author(s):  
Siska Cicilia ◽  
Eko Basuki ◽  
Agustono Prarudiyanto ◽  
Ahmad Alamsyah ◽  
Dody Handito
Keyword(s):  
Chemical Composition ◽  
Physical Properties ◽  
Protein Content ◽  
Water Content ◽  
Wheat Flour ◽  
Potato Starch ◽  
Ash Content ◽  
Randomized Design ◽  
Alternative Materials ◽  
Completely Randomized Design

Cookies is one type of populer biscuits. The basic ingredients of cookies are generally wheat flour. The availability of wheat flour in Indonesia is dependent on imports. To overcome this, the substitute of wheat flour is needed. Alternative materials can from tubers one of them is a black potato. The objective of this research were to substitute wheat flour with black potato starch for cookie manufacture and to analyze chemical composition and physical properties of cookies. The design used was Completely Randomized Design (CRD) with flour flour treatment: black potatoes are 100%, 90%: 10%, 80%: 20%, 70%: 30%, 60%: 40%, and 50%: 50%. The addition of black potato starch cause a decrease in water content, protein content, fat content and increased ash content of cookies. The addition of potato starch up to 30% produces the preferred cookies that accepted by panelists.Key words: Coleus tuberosus, cookies, wheat flourABSTRAKCookies (kue kering) merupakan salah satu jenis biskuit yang banyak disukai oleh masyarakat dari berbagai kalangan. Bahan dasar pembuatan cookies umumnya adalah tepung terigu. Ketersediaan tepung terigu di Indonesia masih tergantung pada impor. Untuk mengatasi hal tersebut maka diperlukan bahan alternatif pengganti terigu. Bahan alternatif bisa berasal dari umbi-umbian salah satunya adalah kentang hitam. Penelitian ini bertujuan untuk mensubstitusi tepung terigu dengan tepung kentang hitam pada pembuatan cookies serta menganalisa komposisi kimia dan sifat fisik cookies tersebut. Rancangan yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan perlakuan tepung terigu tepung : kentang hitam yaitu 100%, 90% : 10%, 80% : 20%, 70% : 30%, 60% : 40%, dan 50% : 50%. Penelitian ini dilakukan di laboratorium pengolahan pangan dan laboratorium kimia dan biokimia pangan Fatepa Universitas Mataram. Penambahan tepung kentang hitam menyebabkan penurunan kadar air, kadar protein, kadar lemak dan peningkatan kadar abu cookies.Penambahan tepung kentang sampai 30% menghasilkan cookies yang disukai panelis.Kata kunci: cookies, kentang hitam, tepung terigu

scholarly journals PENGARUH PERBANDINGAN TERIGU DENGAN TEPUNG KECAMBAH JAGUNG (Zea mays L.) TERHADAP KARAKTERISTIK FLAKES

2019 ◽  
Vol 8 (2) ◽  
pp. 140
Author(s):  
I Dewa Gede Dwi Agastia Utama ◽  
Ni Wayan Wisaniyasa ◽  
I Wayan Rai Widarta
Keyword(s):  
Tensile Strength ◽  
Protein Content ◽  
Water Content ◽  
Wheat Flour ◽  
Fat Content ◽  
Ash Content ◽  
Carbohydrate Content ◽  
Fiber Content ◽  
Crude Fiber Content ◽  
Randomized Design

This study aims to determine the effect of wheat flour ratio with corn sprouts flour on the characteristics of flakes produced and the exact composition of wheat flour with corn sprouts flour that is able to produce flakes with the best characteristics. The experimental design used was Completely Randomized Design with treatment factor that is the comparative treatment of flour with corn sprouts flour which consist of 5 levels: 50%:50%; 40%:60%; 30%:70%; 20%:80%; 10%:90%. The treatment was repeated 3 times to obtain 15 units of experiment. The data obtained were analyzed by variance and if the treatment had an effect on the observed variable then continued with Duncan test. The comparison of wheat flour with corn sprout flour significantly affected water content, ash content, fat content, protein content, carbohydrate content, coarse fiber content, tensile strength, color (hedonic test), aroma (hedonic test), texture (hedonic test and scoring ), taste (hedonic test) as well as overall acceptance (hedonic test) flakes. Comparison of 30% wheat flour : 70% corn sprouts flour produces flakes with the best characteristics, namely: water content was 2.94%, ash content was 2.99%, fat content was 11.60%, protein content was 14.40%, carbohydrate content was 68.08%, crude fiber content was 6.25%, tensile strength was 4.24 N, color liked, aroma some liked, texture crispy and liked, taste liked and overall acceptance liked.

scholarly journals PENGARUH LAMA PERKECAMBAHAN MILLET (Panicum milliaceum) TERHADAP KARAKTERISTIK FLAKES

2018 ◽  
Vol 7 (4) ◽  
pp. 175
Author(s):  
I Gusti Agung Ayu Sintia Padma Dewi ◽  
I Gusti Ayu Ekawati ◽  
I Desak Putu Kartika Pratiwi
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Fat Content ◽  
Ash Content ◽  
Fiber Content ◽  
Crude Fiber ◽  
Tannin Content ◽  
Germination Time ◽  
Crude Fiber Content ◽  
Randomized Design

The purpose of this research was to know the effect of germination time of millet (Panicum milliaceum) on the characteristics of flakes and to know the right germination time of millet on the characteristics of flakes. The experimental design used was completely randomized design with the germination time of millet treatment, namely 24 hours (T1), 48 hours (T2), 72 hours (T3), 96 hours (T4), and 120 hours (T5). The treatment was repeated 3 repetitions then obtained 15 units of the experiment, the data obtained from the result were analyzed by variance and if the treatment had an effect on the variable then continued with Duncan test. The results showed that the germination of millet had significant effect to water content, ash content, protein content, fat content, crude fiber content, tannin content, taste level (hedonic test), and overall acceptance of flakes. 120 hours germination time of millet had the best characteristics with water content 1,36%, ash content 2,65%, protein content 9,93%, fat content 7,86%, carbohydrate content 78,20%, crude fiber content 5,93, tannin content 0,31%, color liked, flavor liked, texture crispy and liked, taste liked  and overall acceptance liked.

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