scholarly journals Characteristic and organoleptic of rice analog based on soybean flour and sweet potato flour in supporting food security

2021 ◽  
Vol 807 (3) ◽  
pp. 032090
Author(s):  
Ummu Aimanah ◽  
M H Jamil
Keyword(s):  
Food Security ◽  
Sweet Potato ◽  
Potato Flour ◽  
Soybean Flour ◽  
Sweet Potato Flour

scholarly journals Pengaruh Perbandingan Tepung Ubi Jalar Ungu Dan Tepung Kedelai Terhadap Karakteristik Flakes Sebagai Pangan Fungsional

2021 ◽  
Vol 10 (2) ◽  
pp. 268
Author(s):  
Ratna Mei Rani ◽  
I Gusti Ayu Ekawati ◽  
Anak Agung Istri Sri Wiadnyani
Keyword(s):  
Antioxidant Activity ◽  
Sweet Potato ◽  
Ash Content ◽  
Potato Flour ◽  
Soybean Flour ◽  
Duncan Multiple Range Test ◽  
Randomized Design ◽  
Sweet Potato Flour ◽  
Purple Sweet Potato ◽  
Range Test

The research aim to determine the effect of ratio purple sweet potato flour and soybean flour on characteristics functional flakes and determine the exact ratio of purple sweet potato flour and soybean flour which can produce functional flakes with the best characteristics. The Completed Randomized Design was used in this research consisting ratio of purple sweet potato flour and soybean flour including (P1) 90% : 10%, (P2) 80% : 20%, (P3) 70% : 30%, (P4) 60% : 40%, (P5) 50% : 50%. The data obtained were analyzed by variance and if the treatment had significant effect followed by Duncan Multiple Range Test (DMRT). The result showed that flakes with comparison of 70% purple sweet potato flour and 30% soybean flour is the best treatments with criteria moisture content of 3.05%, ash content of 2.09%, protein content of 17.04%, crude fiber 3.76%, anthocyanin total 21.07 mg/100g, antioxidant activity 39.55%, water absorption 165.66% and color is purple and like, aroma is like, texture is crispy and like, taste is like and overall acceptance is like.

scholarly journals PENGARUH PERBANDINGAN TEPUNG UBI JALAR UNGU DAN TEPUNG KEDELAI TERHADAP KARAKTERISTIK COOKIES

2018 ◽  
Vol 7 (3) ◽  
pp. 76
Author(s):  
Putu Andi Sri Utami ◽  
I Made Sugitha ◽  
Ni Made Indri Hapsari Arihantana
Keyword(s):  
Sweet Potato ◽  
Ash Content ◽  
Potato Flour ◽  
Soybean Flour ◽  
Duncan Multiple Range Test ◽  
Randomized Design ◽  
Sweet Potato Flour ◽  
Completely Randomized Design ◽  
Purple Sweet Potato ◽  
Range Test

This study aims to determine the effect of purple sweet potato flour and soybean flour to the characteristics of cookies produced and the ratio of purple sweet potato flour and soybean flour so that it can produce cookies with the best characteristics. The experimental design used was Completely Randomized Design with the ratio of purple sweet potato flour and soybean flour which consists of 6 levels: 100%:0%; 90%:10%; 80%:20%; 70%:30%; 60%:40%; and 50%:50%. The treatment was repeated 3 times to obtain 18 units of experiment. The data obtained were analyzed by variance and if the treatment had an effect on the observed variable then continued with The Duncan Multiple Range Test. The research showed that 70% of purple sweet potato flour with 30% of soybean flour produced the best cookies with characteristics of water content 3.37%, ash content 1.43%, protein content 12.73%, lipid content 24.89%, carbohydrate content 57.58%, antioxidant activity 10.09%, color rather liked, rather liked and very crispy texture, taste liked, aroma liked, and overall acceptance liked.

Comparative studies of the physicochemical and functional properties of sweet potato (Ipomoea batatas L.) flour

Food Research ◽  
2021 ◽  
Vol 5 (4) ◽  
pp. 145-152
Author(s):  
M. Hasmadi ◽  
M. Merlynda ◽  
A.H. Mansoor ◽  
I. Salwa ◽  
M.K. Zainol ◽  
...  
Keyword(s):  
Sweet Potato ◽  
Functional Properties ◽  
Ipomoea Batatas ◽  
Absorption Capacity ◽  
Oil Absorption ◽  
Potato Flour ◽  
Foaming Capacity ◽  
Sweet Potato Flour ◽  
Physicochemical And Functional Properties ◽  
Dietary Fibre Content

This study aimed to determine the proximate compositions and functional properties of sweet potato flour from different varieties cultivated in Sabah, Malaysia, namely Jepun, Kairot and Kaladi. The results showed that the moisture content of all flour samples was below 14%. The fat and protein content of Jepun sweet potato variety were significantly different (p<0.05) as compared with Kairot and Kaladi sweet potato varieties. The ash and dietary fibre content of Kairot sweet potato flour were higher (p<0.05) compared to Jepun and Kaladi flours. In addition, Kaladi sweet potato had the highest carbohydrate content (82%). There were significant differences (p<0.05) in the values of L*, a* and b* for all sweet potato flours. The Jepun sweet potato flour had the highest foaming capacity, water absorption capacity, oil absorption capacity, swelling power and viscosity. Rapid Visco analyser revealed that significant differences were observed for pasting parameters such as peak viscosity, trough viscosity, breakdown viscosity, final viscosity and setback viscosity. The gelatinisation properties showed that Kairot sweet potato flour had the highest onset temperature, conclusion temperature and enthalpy while Kaladi sweet potato flour had the highest peak temperature.

Orange-fleshed sweet potato flour as a precursor of aroma and color of sourdough panettones

LWT ◽  
2019 ◽  
Vol 101 ◽  
pp. 145-151
Author(s):  
Ana Paula Aparecida Pereira ◽  
Maria Teresa Pedrosa Silva Clerici ◽  
Marcio Schmiele ◽  
Luis Carlos Gioia Júnior ◽  
Marina Akemi Nojima ◽  
...  
Keyword(s):  
Sweet Potato ◽  
Potato Flour ◽  
Sweet Potato Flour ◽  
Orange Fleshed Sweet Potato

scholarly journals Pengembangan Hybrid Tepung Ubi Jalar Kaya Antioksidan

2019 ◽  
Vol 10 (2) ◽  
pp. 153
Author(s):  
Sefanadia Putri
Keyword(s):  
Antioxidant Activity ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Sweet Potato ◽  
Block Design ◽  
Acetobacter Xylinum ◽  
Potato Flour ◽  
Total Carbohydrate ◽  
Sweet Potato Flour ◽  
Purple Sweet Potato

<p>Sweet potato is one type of tubers found in Indonesia. <em>Hybrid</em> of sweet potato flour is obtained from the modification of the processing by fermentation using lactic acid bacteria. The purpose of this study was to determine the nutritional and antioxidant content of various types of <em>hybrid</em> sweet potato flour. This research is an experimental laboratory with a true-experiment design. The experiment was arranged in a complete randomized block design (RCB) with three replications. The treatments are 6 types of sweet potatoes which include purple sweet potato Var.Antin 1, purple sweet potato val.local, white sweet potato, orange sweet potato, Japanese purple sweet potato Var.Ayamurasaki and cilembu sweet potato. The study included the fermentation process using lactic acid bacteria (Acetobacter xylinum) addition concentration of 5%, siege, analysis of nutrient content (water, ash, protein, fat, fiber and carbohydrates) and antioxidant activity of various types of <em>hybrid</em> sweet potato flour. The results showed that various types of <em>hybrid</em> sweet potato flour significantly affect the nutritional content which includes water content, ash content, fat content, protein content, fiber content and total carbohydrate. The result of antioxidant activity in various types of <em>hybrid</em> sweet potato flour after fermentation treatment in a concentration of 5% Acetobacter xylinum ranged from 29,383-53.7929%. The lowest value obtained at cilembu <em>hybrid</em> sweet potato flour and the highest value was obtained from the Japanese <em>hybrid</em> sweet potato flour var.Ayamurasaki.</p>

scholarly journals Pengaruh Substitusi Tepung Ubi Jalar Ungu Terhadap Karakteristik Kue Kering

2018 ◽  
Vol 7 (1) ◽  
pp. 30-35
Author(s):  
Helen C.D. Tuhumury ◽  
La Ega ◽  
Nuram Keliobas
Keyword(s):  
Chemical Composition ◽  
Experimental Design ◽  
Sweet Potato ◽  
Wheat Flour ◽  
Anthocyanin Content ◽  
Potato Flour ◽  
Nutritional Content ◽  
Randomized Experimental Design ◽  
Sweet Potato Flour ◽  
Purple Sweet Potato

The objective of the study was to determine the concentation ratio between purple sweet potato flour and wheat flour in order to produce purple sweet potato cookies having particular nutritional content and preffered by consumers. A completely randomized experimental design was applied in this study. One experimental factor which was ratio of purple sweet potato flur and wheat flour consisting five level of treatments, was as signed i,e 100%: 0%, 80:20%, 60%:40%, and 20%: 80% respectively. Variables measured were chemical composition (protein, fat, moisture, anthocyanin content) and sensory properties (colour, taste, texture, overall likeness). Results showed that most variables were influenced by the ratio of sweet potato flour and wheat flour, excluding moisture content. The ratio of 80% sweet potato flour : 20% wheat flour resulted in cookies with good characteristics and mostly preffered by parelists. Anthocyamin content of this particular cookies (80%: 20%) was similar to that of sweet potato flour.  Keywords: cookies, purple sweet potato flour, wheat flour   ABSTRAK  Penelitian ini bertujuan untuk menentukan konsentrasi tepung ubi jalar ungu dan tepung terigu yang tepat untuk menghasilkan kue kering ubi jalar ungu dengan kandungan gizi tertentu dan disukai. Rancangan yang digunakan adalah rancangan acak lengkap yang terdiri satu faktor dengan lima taraf perlakuan yaitu : Perbandingan tepung ubi jalar ungu dan tepung terigu 100% : 0%, 80% : 20%, 60% : 40%, 40% : 60%, 20% : 80%. Peubah yang di amati adalah komposisi kimia (penentuan kadar protein, kadar lemak, kadar air, kandungan antosianin) dan uji organoleptik (warna, rasa, tekstur, tingkat kesukaan). Hasil penelitian menunjukan bahwa perlakuan perbadingan tepung ubi jalar ungu dan tepung terigu mempengaruhi peubah-peubah yang diamati, sedangkan untuk kadar air tidak berbeda nyata. Berdasarkan hasil penelitian perlakuan perbandingan tepung ubi jalar ungu dan tepung terigu 80% : 20% dapat menghasilkan kue kering yang terbaik dan disukai. Kandungan antosianin kue kering ubi jalar dengan formulasi 80 : 20% tidak berbeda jauh dengan kandungan antosianin tepung ubi jalar. Kata kunci: kue kering, tepung terigu, tepung ubi jalar ungu

scholarly journals Pengaruh Lama Fermentasi Alami Pati Sagu terhadap Mutu Sensori Mi Basah dengan Substitusi Tepung Non Terigu (Mocaf, Tepung Ubi Jalar Kuning Terfermentasi, Tepung Kacang Hijau)

2017 ◽  
Vol 2 (4) ◽  
pp. 464-470
Author(s):  
Mulizani Mulizani ◽  
Yanti Meldasari Lubis ◽  
Normalina Arpi
Keyword(s):  
Sweet Potato ◽  
Mung Bean ◽  
Block Design ◽  
Sago Starch ◽  
Potato Flour ◽  
Fermentation Time ◽  
Starch Fermentation ◽  
Bean Flour ◽  
Randomized Block Design ◽  
Sweet Potato Flour

Abstrak. Pemanfaatan pangan lokal sagu dapat mengurangi konsumsi terigu dalam  pembuatan mi. Tujuan penelitian ini untuk mempelajari pembuatan mi basah dari pati sagu terfermentasi dan substitusi tepung (MOCAF, tepung ubi jalar fermentasi, dan tepung kacang hijau).  Penelitian pembuatan mi basah menggunakan  Rancangan Acak Kelompok  (RAK) faktorial dengan 2 faktor. Faktor pertama, lama fermentasi pati sagu yang terdiri atas tiga taraf yaitu FI= 7 hari, F2=14 hari, dan F3= 21 hari. Faktor ke dua adalah substitusi pati dengan tepung (80%:20%), dengan  tiga  taraf yaitu S1=pati sagu fermentasi:MOCAF, S2=pati sagu fermentasi:tepung ubi jalar kuning fermentasi, dan S3=pati sagu fermentasi:tepung kacang hijau. Analisis yang dilakukan adalah  uji organoleptik secara deskriftif  yaitu kelengketan, elastisitas,warna, aroma, dan overall mi basah. Pembuatan mi basah menunjukkan bahwa perlakuan lama fermentasi pati sagu F1(7 hari) menghasilkan  nilai elastisitas mi basah yang lebih tinggi (lebih baik) (P≤0,05), dibandingkan mi basah dari pati sagu F2 (14 hari) dan F3 (21 hari), walaupun kelengketan, dan aroma asam mi basahnya rendah (kurang baik) (P≤0,05).  Produk mi basah terbaik  yaitu mi  yang  terbuat dari pati sagu yang difermentasi 7 hari (F1) dengan substitusi tepung ubi jalar fermentasi, kelengketan 2,05 (lengket), elastisitas 2,43 (tidak elastis), warna 2,30  (tidak cerah) aroma asam 2,80 (tidak asam), rasa asam 2,88 (tidak asam), overall  2,60 (baik).Effectts of  Natural Sago Starch Fermentation  Quality Sensory of  Wet Noodles Made by Substituted no wheat  Flour (Mocaf, Fermented Sweet Potato Flour, Mung Bean)Abstract. Utilization of local food sago can reduce the consumption of wheat in the manufacture of noodles. The purpose of this research was to study making wet noodles of fermented sago starch and the use of flour substitution (mocaf, fermented sweet potato flour, and mung bean flour) in the manufacture of wet noodles. A randomized block design with 2 factors was use in the manufacture of wet noodles. First factor is sago starch fermentation period consist of three levels ie FI = 7 days, F2 = 14 days, and F3 = 21 days. Second factor is the substitution of sago starch with flour (80%: 20%), there are three levels ie S1 = fermented sago starch : mocaf, S2 = fermented sago starch : fermented yellow sweet potato flour, and S3 = fermented sago starch: mung bean flour. Analysis of the sago starch and substituted flour include descriptive organoleptic tests  stickiness, elasticity, color, flavor, and overall of wet noodles. Manufacture of wet noodles showed that sago starch fermentation time F1 resulted in higher (better) (P≤0,05) breaking test and elasticity wet noodles compared to wet noodles from sago starch F2 and F3, although the adhesiveness and the sour aroma of the wet noodles were low (worse) (P≤0,05). descriptive organoleptic values of stickiness 2.05 (sticky), elasticity 2.43 (inelastic), color 2,30 (not bright), sourness aroma 2.80 ( not sour), sourness taste 2.88 (not sour), overalls 2.60 (good). 

scholarly journals FORMULASI TEPUNG KOMPOSITTERHADAPMIE BASAH MENGGUNAKAN RESPONSE SURFACE METHODOLOGY

2017 ◽  
Vol 4 (2) ◽  
pp. 31
Author(s):  
Mita Ramadiyanti ◽  
Yusep Ikhrawan
Keyword(s):  
Sweet Potato ◽  
Wheat Flour ◽  
Physical Analysis ◽  
Potato Flour ◽  
Optimization Analysis ◽  
Seed Flour ◽  
Local Resources ◽  
Optimization Stage ◽  
Sweet Potato Flour ◽  
High Level

Sweet potato and jackfruit seeds are local resources that can grow well in tropical climate of Indonesia that has a high level of productivity. Thus, food diversification program through the use of local resources is expected to address people's reliance on products of flour-based noodles. This study is divided into three main stages, namely formula optimization, analysis, and organoleptic. Optimization stage formula begins by determining the maximum and minimum points substitution of each flour. For jackfruit seed flour, sweet potato flour and wheat flour made wet noodle-making with the level of substitution of 10% to 80%. Analysis of the product consists of a physical analysis ie water absorption in the range of 8.5% to 9.5%. Chemical analysis of water content with the result of 0.83% to 0.97%, Abu 0.0087 to 0.0094 levels, protein content of 8.5% to 9.5%, fat content of 0.0075 to 0.0084, starch 27.74 until 27.78, crude fiber 0.02 to 0.07, and a yield of 1 to 1.7. The solution formula with the most optimal response,ie wet noodle formula with 33.33% jackfruit seed flour, sweet potato flour 33.33%, 33.33% wheat flour

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