scholarly journals UTILIZATION OF POTATO FLOUR IN MAKING PUKIS CAKE. In The 2nd International Conference on Culinary, Fashion, Beauty and Tourism (ICCFBT) 2019 (iccfbt.fpp.unp.ac.id)

2020 ◽  
Author(s):  
Dikki Zulfikar ◽  
Wiwik Gusnita
Keyword(s):  
Food Processing ◽  
Nutritional Value ◽  
Potato Starch ◽  
Sweet Taste ◽  
Potato Flour ◽  
Test Results ◽  
Porous Texture ◽  
Yellow Color ◽  
Small Potato

This research is motivated by the use of potato flour in food processing is still small. Potato flour has a high enough nutritional value for protein. This study aims to analyze the effect of 50% potato flour substitution on the quality of paint in terms of volume, shape, color, aroma, texture and taste. This type of research is an experiment with three repetitions. To get the results of the study organoleptic tests were carried out by 15 panelists, namely students of the D3 and S1 at culinary department. Organoleptic test results with 3 repetitions showed that the quality of the use of potato starch in the manufacture of paint was volume swell, same and semicircular shape, yellow color, aroma of vanilla and potato starch, porous texture, sweet taste and taste of potato starch.

scholarly journals Utilization of Potato Flour in Making Pukis Cake

2019 ◽  
Vol 11 (02) ◽  
pp. 9
Author(s):  
Dikki Zulfikar ◽  
Wiwik Gusnita
Keyword(s):  
Food Processing ◽  
Nutritional Value ◽  
Potato Starch ◽  
Sweet Taste ◽  
Potato Flour ◽  
Test Results ◽  
Porous Texture ◽  
Yellow Color ◽  
Small Potato

This research is motivated by the use of potato flour in food processing is still small. Potato flour has a high enough nutritional value for protein. This study aims to analyze the effect of 50% potato flour substitution on the quality of paint in terms of volume, shape, color, aroma, texture and taste. This type of research is an experiment with three repetitions. To get the results of the study organoleptic tests were carried out by 15 panelists, namely students of the D3 and S1 at culinary department. Organoleptic test results with 3 repetitions showed that the quality of the use of potato starch in the manufacture of paint was volume swell, same and semicircular shape, yellow color, aroma of vanilla and potato starch, porous texture, sweet taste and taste of potato starch.

The effect of raw dehydrated potato flour on the rheological properties of dough and nutritional quality of chiffon cakes

2021 ◽  
Vol 0 (0) ◽  
Author(s):  
Yuci Zhao ◽  
Xiaoping Zhou ◽  
Chunni Lei ◽  
Yan Shang ◽  
Dan Xu ◽  
...  
Keyword(s):  
Rheological Properties ◽  
Nutritional Value ◽  
Textural Properties ◽  
Potato Flour ◽  
Hot Air Drying ◽  
Air Drying ◽  
Hot Air ◽  
Potato Flakes ◽  
Carbohydrate Contents

Abstract In this study, chiffon cakes were fortified with potato flakes and raw dehydrated potato flour (RDPF) prepared by freeze-drying and hot air drying. The dough’s rheological properties demonstrate that potato flakes are unsuitable for making chiffon cakes, especially at percentages of 30 and 50%. Adding RDPFs decreased the dough height and adhesiveness but increased the hardness slightly compared with the control. Supplementing with potato flakes has the most influence on cake textural properties, especially at percentages of 30 and 50%, which correspondingly reduces the sensory evaluation score. All the RDPF cake formulations exhibited higher comprehensive nutritional value in terms of protein, fat, dietary fiber, minerals, and amino acids. The cake formulations containing RDPF obtained by hot air drying contained the lowest carbohydrate contents.

The Effect Of Canna Starch Substitution (Canna Edulis Kerr) On The Sensory Quality Of Tartlet

2020 ◽  
Vol 3 (2) ◽  
pp. 18-24
Author(s):  
Viona Monty Aprillya ◽  
Guspri Devi Artanti ◽  
Mariani
Keyword(s):  
Sensory Quality ◽  
Substitution Effect ◽  
Sweet Taste ◽  
Ash Content ◽  
State University ◽  
Test Results ◽  
Test Analysis ◽  
Food And Nutrition ◽  
Engineering State

This study aims to the effect of canna starch substitutes (Canna Edulis Kerr) with the sensory quality of the tartlets skin senses devouring aspects of color, taste, aroma and texture. This research was carried out in the Pastry dan Bakery Laboratory, Food and Nutrition Program, Faculty of Engineering, State University of Jakarta. This research was conducted a tartlet laboratory test with the analysis of the properties of water content and ash content. Then the sensory quality assesment carried out organoleptic tests conducted on 45 rather trained panelists. This research is using experimental method. The population in this study was the tartlet with the canna starch subtitution, while the sample was the skin of tartlet substitution canna starch with the percentage of 20%, 40% and 30%. Based on deskriptive analysis, the results of the tartlet hypotesis test analysis with 40% canna starch substitution have the highest average of 4,9, which is the criteria for cream color. In the taste aspect, tartlet with a starch substitution of 20% and 30% has the highest average of 3,7, which is the criteria of sweet taste. In the aspect of aroma, tartlet with 40% canna starch substitution has the highest average of 4,1, which is in the criteria flavor not have a canna scent. And in the aspect of texture, tartlet with 30% dan 40% canna starch substitution has the highest average of 4,3, which is on crispy teksture. Kruskal Wallis Test results showed no significant substitution effect of canna starch on the sensory quality of tartlet.

scholarly journals STUDY ON CHANGES IN CHEMICAL COMPOSITIONS AND BIOACTIVE COMPOUNDS IN POUTERIA CAMPECCHIANA FRUIT DURING STORAGE

2019 ◽  
Vol 57 (3B) ◽  
pp. 17
Author(s):  
Tran Xuan Hien ◽  
Huynh Lien Huong ◽  
Nguyen Trung Thanh
Keyword(s):  
Antioxidant Activity ◽  
Bioactive Compounds ◽  
Food Processing ◽  
Nutritional Value ◽  
Room Temperature ◽  
Storage Time ◽  
Mekong Delta ◽  
Chemical Compositions ◽  
Tannin Content

ABSTRACT - QMFS 2019               Pouteria campecchiana, a fruit cultivated in many provinces of the Mekong Delta, is typically eaten fresh and has many benefits to human health. Therefore, quality control during storage of this fruit is very important for fresh consumption and food processing. This study was conducted to investigate the effects of postharvest maturity on the quality of the fruit stored at room temperature, mainly on its chemical composition and bioactive compounds content. The results showed that storage time greatly affected amounts of carotenoids, tannin, phenolic and flavonoids: Highest content of carotenoids, polyphenols, flavonoids were obtained at day 10th of storage while tannin content gradually declined. The greatest antioxidant activity of fruit extracts was also obtained after 10 days storage. It was recommended that highest nutritional value of Pouteria campecchiana can be achieved from 8 to 10 days after harvest.

scholarly journals QUALITY WET NOODLES WITH SUBSTITUTION OF MAIZE

2019 ◽  
Author(s):  
Ade Irferamuna ◽  
anni faridah ◽  
Kasmita
Keyword(s):  
Hypothesis Testing ◽  
Food Processing ◽  
Design Method ◽  
Treatment Quality ◽  
Randomized Design ◽  
Yellow Color ◽  
Completely Randomized Design

Increased production of corn per year from 2011 to 2013. One way to optimize the use of corn can be done by substituting the flour in food processing. This study Aimed to analyze the quality of wet noodles with corn substitution as much as 0, 30, 40, and 50% that includes the color, aroma, flavor, and texture. This type of research is pure experimentation (true experimentation) with a completely randomized design method of three repetitions. Results of hypothesis testing Showed there are significant levels in each treatment. Quality produced generated in this study are quite yellow color, quite flavorful corn aroma, flavor was tasty enough and tasted enough maize, the texture is chewy and rather not Easily broken. Based on the hedonic test, panelists preferred the substitution of 30%. The best quality of wet noodles with corn noodle substitution is the substitution of 30%.

Implementasi Voip Server Berbasis IPV6 Dengan Raspberry PI

2019 ◽  
Vol 9 (01) ◽  
pp. 47-54
Author(s):  
Rabbai San Arif ◽  
Yuli Fitrisia ◽  
Agus Urip Ari Wibowo
Keyword(s):  
Internet Protocol ◽  
Wireless Transmission ◽  
Raspberry Pi ◽  
Test Results ◽  
Average Delay ◽  
Ipv6 Network ◽  
Ip Network ◽  
Selection Of ◽  
Better Than

Voice over Internet Protocol (VoIP) is a telecommunications technology that is able to pass the communication service in Internet Protocol networks so as to allow communicating between users in an IP network. However VoIP technology still has weakness in the Quality of Service (QoS). VOPI weaknesses is affected by the selection of the physical servers used. In this research, VoIP is configured on Linux operating system with Asterisk as VoIP application server and integrated on a Raspberry Pi by using wired and wireless network as the transmission medium. Because of depletion of IPv4 capacity that can be used on the network, it needs to be applied to VoIP system using the IPv6 network protocol with supports devices. The test results by using a wired transmission medium that has obtained are the average delay is 117.851 ms, jitter is 5.796 ms, packet loss is 0.38%, throughput is 962.861 kbps, 8.33% of CPU usage and 59.33% of memory usage. The analysis shows that the wired transmission media is better than the wireless transmission media and wireless-wired.

Pengaruh Penambahan Air pada Pengolahan Susu Kedelai

2015 ◽  
Vol 4 (1) ◽  
pp. 8-13
Author(s):  
Priscillia Picauly ◽  
Josefina Talahatu ◽  
Meitycorfrida Mailoa
Keyword(s):  
Glycine Max ◽  
Physical Properties ◽  
Sweet Taste ◽  
Soya Milk ◽  
Randomized Design ◽  
Soybean Extract ◽  
Glycine Max L ◽  
Completely Randomized Design ◽  
Water Ratio

Soybean (Glycine max (L) Merr) is needed as an alternative diversification in order to increase protein consumption. Soybean can be processed into variety of foods and drinks. The most popular drink from soybean is soya milk which is made from soybean extract yielded from the addition of water. The amount of water added determine the quality of soya milk due to its effect on the chemical and physical properties of soya milk. This research was intended to find out the proper ratio of soybean and water in the processing of soya milk to yield the best quality. A completely randomized design was used with eight treatments of soybean and water ratio as follows, ratio of 1 : 6, ratio of 1 : 8, ratio of 1 : 10, ratio of 1 : 12, ratio of 1 : 14, ratio of 1 : 16, ratio of 1 : 18 and ratio of 1 : 20. Result showed the soybean and water ratio 1 : 10 in the processing of soya milk yielded milk having good quality according to its chemical with protein content of 2.53%, fat of 1.20%, sugar total of 1.60%, pH of 7.1, and organoleptic characteristies of both somewhat sweet taste and viscous texture.

Combination of Carbonated Aloe Vera Drink with Lemon Juice

2019 ◽  
Vol 5 (2) ◽  
Author(s):  
Jefrianta Demu Geri ◽  
Dewi Fortuna Ayu ◽  
Noviar Harun
Keyword(s):  
Vitamin C ◽  
Aloe Vera ◽  
Sweet Taste ◽  
Total Dissolved Solids ◽  
Lemon Juice ◽  
Dissolved Solids ◽  
Combination Treatments ◽  
Randomized Design ◽  
Yellow Color ◽  
Range Test

The purpose of this study was to determine the optimal ratio of carbonated aloe vera drink and lemon juice. This research used completely randomized design with four treatments and four replications. The treatments performed were L1 (90% carbonated aloe vera and 10% lemon juice), L2 (80% carbonated aloe vera and 20% lemon juice), L3 (70% carbonated aloe vera and 30% lemon juice), and L4 (60% carbonated aloe vera and 40% lemon juice). Data were statistically analyzed by using analysis of variance (ANOVA) and followed by duncan new multiple range test (DNMRT) at level 5%. The combination treatments of carbonated aloe vera drinks and lemon juice had a significant effect on acidity (pH), vitamin C, total dissolved solids, and descriptive and hedonic sensory assessment. The best treatment from the research was L3 (70% carbonated aloe vera and 30% lemon juice) with pH of 4.26, vitamin C of 19.97 mg, and total dissolved solids of 14.34°brix. The overall sensory test result preferred by panelists with descriptions of yellow color, lemon flavor, and had a slightly sweet taste.

Variations in Mineral/heavy metals profiling and preventive role of trichomes in Peach Fruits treated with CaC2

2020 ◽  
Vol 23 ◽  
Author(s):  
Muhammad Irfan ◽  
Safdar Abbas ◽  
Beenish Jehan Azhar ◽  
Shakeel Ahmad ◽  
Hafsa Muhammad ◽  
...  
Keyword(s):  
Heavy Metals ◽  
Nutritional Value ◽  
Fine Powder ◽  
Calcium Carbide ◽  
Control Group ◽  
Tandem Accelerator ◽  
Health Promoting ◽  
Elemental Profiling

Background: Phytonutrients in peach fruits have health promoting antioxidants against various chronic diseases. However, there is no extensive data to show the nutritional values of Local peach cultivars after post-harvest treatments. Objective: Mainly this study was objective to determine the effect of calcium carbide on nutritional value and quality of fruits of Pakistani peach cultivars. Methods: The peach fruits were collected from three different peach orchids of KPK and the fruits were divided into 4 groups while 5th group was collected from local fruit shop. Each experimental group was treated with different concentration of calcium carbide whereas control group was not treated. The peel and pulp samples were oven dried and ground to fine powder separately. The elemental compositions were determined using Particle Induced X-ray emission and Pelletron Tandem Accelerator. Result: Sixteen elements were identified in peach fruits and the elements were Al, P, S, Cl, K, Ca, Cr, Mn, Fe, Co, Ni, Cu, Zn, As, and Se. In peel, concentration of some elements increased or decreased after treatment with CaC2 while in pulp the conc. of nearly all detected elements was increased in treated samples. We found significantly high amount of heavy metals traces including As, Se, Co, Si, and P in peach fruits treated with CaC2. Interestingly, the presence of trichomes in peach skin prevents the transfer of these heavy metals deep into the pulp which was also verified by the elemental profiling of nectarines. Conclusion: Conclusively, the artificial ripening with CaC2 changed the nutritional value of peach fruits that has higher health risks if consume with the peel. According to our best knowledge, this is the first report that highlights the effects of CaC2 which deteriorate the nutritional value of peach fruits in Pakistan.

scholarly journals Functional Cereal Products in the Diet for Type 2 Diabetes Patients

2019 ◽  
Vol 2019 ◽  
pp. 1-7
Author(s):  
Ada Krawęcka ◽  
Aldona Sobota ◽  
Emilia Sykut-Domańska
Keyword(s):  
Type 2 Diabetes ◽  
Nutritional Value ◽  
Glycaemic Index ◽  
Modern World ◽  
Diabetic Patients ◽  
Therapeutic Effects ◽  
Major Health ◽  
Cereal Products

Type 2 diabetes has become one of the major health problems of the modern world. It is assumed that environmental factors have a significant impact on the development of the disease, and great importance is ascribed to the diet, which can be modified accordingly. The diet can exert prophylactic and therapeutic effects; changes in the diet in advanced disease can improve the quality of life of diabetic patients and minimise the risk of complications, which are the direct cause of diabetes-related death. Functional food, which has a potentially health-enhancing effect in addition to its nutritional value, has been increasingly recognised and required. Cereal products are crucial in diabetic nutrition. Their function can additionally be enhanced by fortification with compounds with proven hypoglycaemic effects. Pasta has a low glycaemic index and is a good carrier of fortifying substances; hence, it can be highly recommended in diets for diabetic patients.

Sign in / Sign up

Export Citation Format

Share Document