Characteristics of Dry Carrot Noodle (Daucus carota L) with Proportion of Wheat Flour and White Oyster Mushroom Flour (Pleurotus ostreatus)

Increased consumption of fish and vegetable expected to increasing fiber intake and protein in children. Meatballs are the favorite food of children. Tilapia is a local fish that can be processed into meatballs, as a substitute for the function of beef and to increase the consumption of fish. Carrots have advantages with other vegetables because it has a Beta-carotene otherwise it is rich in potassium (potasium) and fiber, to increase fiber in meatballs added white oyster mushroom. This study aims to know the effect of the addition white oyster mushrooms to the nutrient content and character organoleptik tilapia fish carrot meatballs. The design of study is Experiment. The treatment consisted of the addition of oyster mushroom 15%, 17.5% , 20% and 22,5%. The results showed that the addition of oyster mushroom 15% gives the characteristics of the best meatballs is Carbohydrates 25.56% , fat 2.31%, protein 11.76%, crude fiber 0.71% and the character organoleptik taste, color, texture aroma regular rate the panel until to not like. Keywords: carrot, meatballs, tilapia fish, white oyster mushroom ABSTRAK Peningkatan konsumsi ikan dan sayuran diharapkan dapat meningkatkan asupan serat dan protein pada anak- anak. Bakso merupakan makanan yang di gemari anak- anak. Ikan nila merupakan ikan lokal yang dapat diolah menjadi bakso, sebagai pengganti fungsi dari daging sapi dan untuk meningkatkan konsumsi ikan. Wortel memiliki kelebihan dengan sayuran lainya, karena memiliki Beta-karoten selain itu kaya akan kalium (potasium) dan serat, untuk meningkatkan serat pada bakso ditambahkan jamur tiram putih. Penelitian ini bertujuan untuk Mengetahui pengaruh penambahan jamur tiram putih terhadap kandungan zat gizi dan sifat organoleptik bakso ikan nila wortel. Desain penelitian yang digunakan adalah Eksperiment. Perlakuan terdiri dari penambahan jamur tiram putih 15%, 17,5% , 20% dan 22,5%. Hasil penelitian menunjukan bahwa penambahan jamur tiram putih 15% memberikan karakteristik bakso terbaik yaitu Karbohidrat 25,56% , lemak 2,31%, protein 11,76% serat kasar 0,71% dan sifat organoleptik rasa, warna, tekstur dan aroma panelis menilai biasa sampai agak suka. Kata kunci: wortel, bakso, ikan nila, jamur tiram putih

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Effect of Addition White Oyster Mushroom (Pleurotus ostreatus) and Carrot (Daucus carota L) in Probiotic Duck Nugget on Water Content, Cholesterol, Crude Fiber, Protein, Calcium and Organoleptic Value

International Journal of Advances in Chemical Engineering and Biological Sciences ◽

10.15242/ijacebs.a0217030 ◽

2017 ◽

Vol 4 (1) ◽

Keyword(s):

Water Content ◽

Daucus Carota ◽

Pleurotus Ostreatus ◽

Crude Fiber ◽

Oyster Mushroom ◽

Daucus Carota L ◽

Fiber Protein

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Development of waffles by adding catfish bone flour (Pangasius hypophthalmus) and oyster mushroom powder (Pleurotus ostreatus)

Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) ◽

10.21927/ijnd.2018.6(1).28-32 ◽

2019 ◽

Vol 6 (1) ◽

pp. 28

Author(s):

Putri Aulia Arza ◽

Necia Anggela

Keyword(s):

Experimental Study ◽

Sensory Evaluation ◽

Wheat Flour ◽

Pleurotus Ostreatus ◽

Calcium Content ◽

Sensory Characteristics ◽

Oyster Mushroom ◽

Pronounced Increase ◽

Hedonic Evaluation

ABSTRAK Latar belakang: Substitusi tepung tulang lele dan bubuk jamur tiram dalam pembuatan wafel dapat meningkatkan kadar kalsium pada waffel.Tujuan: Menganalisis substitusi tepung tulang ikan patin dan bubuk jamur tiram terhadap karakteristik sensorik dan kandungan kalsium wafel.Metode: Jenis penelitian ini adalah eksperimental dengan menggunakan RAL. Sampel adalah wafel tepung tulang ikan patin dengan 4 variasi substitusi , yaitu waffle dengan formula standar yaitu 77% tepung terigu, 33% tepung tulang ikan patin tanpa penambahan bubuk jamur (A), waffel dengan pengurangan tepung terigu dengan substitusi tepung tulang ikan patin 33% dan bubuk jamur 17% (B), waffle dengan substitusi tepung tulang ikan patin 33% dan 25% bubuk jamur (C), wafel dengan substitusi tepung tulang ikan patin 33% dan 34% bubuk jamur. Waffle diuji daya terima meliputi warna, aroma, rasa dan tekstur serta kadar kalsium.Hasil: Hasil dari evaluasi sensorik menunjukkan semua kategori hedonic yaitu aroma, rasa dan tekstur kecuali warna tidak berbeda nyata pada p>0,05. Formulasi terbaik diperoleh pada perlakuan B yaitu penambahan tepung tulang ikan patin dan bubuk jamur tiram masing-masing sebanyak 33% dan 17%. Penambahan tepung tulang ikan patin dan bubuk jamur meningkatkan kadar kalsium pada wafel yaitu masing-masing 12,53% dan 16,19% pada penambahan 33% tepung tulang ikan patin (control) dan 33% tepung tulang ikan patin: 17% atau bubuk jamur (formulasi terbaik) ecara berurutan.Kesimpulan: Substitusi tepung tulang lele dan bubuk jamur tiram dalam pembuatan wafel menurunkan daya terima waffle, tetapi meningkatkan kadar kalsium dari waffle. KATA KUNCI: tepung tulang ikan patin; bubuk jamur tiram; evaluasi sensorik; kandungan kalsium ABSTRACTBackground: The substitution of catfish bone flour and oyster mushroom powder to make the waffles have the function in increasing calcium on food.Objectives: To analyze the effects of catfish bone flour and oyster mushroom powder on sensory characteristics and calcium content of waffles.Methods: This was experimental study using random complete design. Samples were waffle of catfish bone flour with 4 different formula, those were 77% wheat flour and 33% of catfish bone flour (control), waffles with the decrease of wheat flour with 33% of catfish bone flour and 17% of oyster mushroom powder © and waffles with the decrease of wheat flour with 33% of catfish bone flour and 34% of oyster mushroom powder (D). Waffles were then evaluated for their hedonic evaluation and the content of calcium.Results: sensory evaluation showed all categories except color were not significantly different at p>0.05. The obtained results indicated that the addition of catfish bone flour and mushroom powder led to a pronounced increase calcium contents in the supplemented of waffles 12.53% and 16.19% at 33% of catfish bone flour (control) and 33% of catfish bone flour: 17% of mushroom powder (best formulation), respectively. Conclusion: The substitution of catfish bone flour and oyster mushroom powder in waffle decrease in acceptability. However, there was increased in calcium the content of waffle.KEYWORDS: catfish bone flour; oyster mushroom powder; sensory evaluation; calcium content

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Eksperimen Sosis Sayur Hasil Olahan Dari Sayur Brokoli (Broccoli) Dan Wortel (Daucus Carota L.)

Jurnal Teknologi Agro-Industri ◽

10.34128/jtai.v4i2.51 ◽

2018 ◽

Vol 4 (2) ◽

pp. 73

Author(s):

Mochamad Rizal Umami ◽

Guntoro Guntoro

Keyword(s):

Water Content ◽

Wheat Flour ◽

Daucus Carota ◽

Ash Content ◽

Quality Requirement ◽

Daucus Carota L ◽

E Coli ◽

Organoleptic Test ◽

Test Protein ◽

Water Salt

Sausage is mostly made of meat, fat, food binders, food filler, water, salt, and other seasonings. The most common meats used in making sausage are beef and chicken. The availability of the ingredient is one of the reasons in choosing the meat substances. Indeed, most people put beef and chicken on the top list of their favorite foods. Unfortunately, the price of meat is expensive. For that reason, there is a need to search precise substitutional substances for meat – the researcher occupied vegetables (broccoli and carrot) to substitute beef and chicken. Vegetable cost much more cheaply than meats. In addition, it is rich in nutrients. Further, the researcher conducted the research of quality requirement of vegetable sausage based on SNI 101-3820-1995. In making the sausage, the vegetables and the chicken were washed. Then the chicken was chopped off while the vegetable was sliced. The next step was boiling the vegetables and the chicken. After that, the chicken, vegetables and all the seasonings were mixed and mashed in order to get smooth dough. Measured amount of wheat flour, cornstarch, and other ingredients were, then, added to the processed materials and stirred thoroughly. The dough was put into dough sausage machine then push the dough to shape the sausage. The final step was to steam the sausage until it was well-cooked. The tests include organoleptic test, water content test, protein test, ash content test, carbohydrate test, fat test, microbiology test including E. Coli and mold test. The results of the tests are all good while the result of the carbohydrate test reach higher value than the standard.

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DAYA TERIMA JAJANAN LOKAL BARONCONG DENGAN PENAMBAHAN WORTEL (DAUCUS CAROTA L)

Media Gizi Pangan ◽

10.32382/mgp.v26i1.993 ◽

2019 ◽

Vol 26 (1) ◽

pp. 1

Author(s):

Suriani Rauf ◽

Manjilala Manjilala ◽

Elvi Kusuma

Keyword(s):

Experimental Study ◽

Daucus Carota ◽

Vegetable Consumption ◽

Negative Impact ◽

Local Foods ◽

Ministry Of Health ◽

Daucus Carota L

The behavior of people who less consume vegetables and fruit can have a negative impact on health. The lack of appetite for vegetable consumption by the society made the researchers interested in making a combination of vegetables, namely carrots with local foods, namely Baroncong.This research aims to determine the acceptability of local baroncong snacks with the addition of carrots.This research is a pre-experimental study. The panelists from this study consisted of 30 Nutrition Department Students from Health Polytechnic Ministry of Health Makassar. Assessment based on taste aspects, color of aroma and texture of baroncong products with the addition of carrots 50%, 75%, 100% with the criteria of very like, like, dislike and very dislike.The results showed that the acceptability of baroncong with the addition of carrots in terms of taste was a concentration of 75%, which was very much as much as 46.7% and liked as much as 50%, the color aspect was 50% concentration consisting of 36.7% likes and likes as much as 53.3%, the aroma aspectis a concentration of 50% which consists of very much as much as 33.3% and likes as much as 63.3%, in terms of aspects of texture are concentrations of 50% and 75%, each of which consists of as much as 23.3% and likes as much as 63, 3%. Based on these data, Baroncong with the addition of carrots received is a concentration of 75%.

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