scholarly journals Eksplorasi Formula dan Uji Kesukaan Mie Lidi Talas dengan Menggunakan Substitusi Tepung Talas

2020 ◽  
Vol 9 (2) ◽  
pp. 57-61
Author(s):  
Evajune Widiyawati ◽  
Kokom Komariah
Keyword(s):  
Wheat Flour ◽  
Consumer Preference ◽  
Preference Test ◽  
Design Development ◽  
Basic Ingredient ◽  
Taro Flour ◽  
Validation Tests

Penelitian ini bertujuan untuk mengeksplorasi formula untuk menghasilkan mie lidi talas yang terbaik dan menguji tingkat kesukaan produk. Mie lidi talas dibuat dengan menggunakan tepung talas dan tepung terigu sebagai bahan utamanya. Metode yang digunakan adalah menggunakan model 4D (define, design, development, disseminate). Uji validasi dilakukan oleh ahli pangan yang dilanjutkan dengan uji kesukaan oleh panelis semi terlatih dan tidak terlatih yang dilakukan pada saat pameran produk di hadapan masyarakat. Berdasarkan eksplorasi untuk menentukan formula yang tepat dalam pembuatan mie maka substitusi tepung talas yang terbaik adalah sebanyak 30%. Uji kesukaan terhadap produk mie lidi talas menunjukkan skor 3,0 yang artinya bahwa panelis menyatakan suka pada mie lidi talas dan sebanyak 88,58% dari panelist menyatakan kesukaan pada produk ini. Kesimpulannya bahwa pembuatan mie lidi talas yang terbaik telah dapat dilakukan dengan melakukan substitusi tepung talas sebagai salah satu bahan baku dan uji kesukaan produk telah berhasil dilakukan.Eksploration of Formula and Preference Test for Taro Stick Noodles using Taro Flour for Ingredient SubstitutionAbstractThis study is aimed at exploration for the best recipe of taro stick noodle and testing the consumer preference. Taro stick noodle was made with taro flour and wheat flour as basic ingredient. The model 4D (define, design, development, disseminate) was used to decide the best recipe using validation tests by experts and organoleptic tests by panelists and public. Based on the results, best recipe for the taro stick noodle product was noodle with 30% taro flour substitution. The score for preference test for taro noodle products was achieved 3,0 that was indicated that panelist preferred the noodle. The preference test by public consumers indicated 88.58% of panelists preferred taro stick noodles. As conclusion, the exploration to find the best taro stick noodle was achieved resulting the most of consumer preferred the noodle.

scholarly journals KARAKTERISTIK FISIK, KIMIA, DAN ORGANOLEPTIK MIE MOSAF (MODIFIED SATOIMO FLOUR) (Colocasia esculenta)

2015 ◽  
Vol 2 (1) ◽  
Author(s):  
Eliantosi ◽  
Darius
Keyword(s):  
Hyaluronic Acid ◽  
Wheat Flour ◽  
Consumer Preferences ◽  
Colocasia Esculenta ◽  
Fiber Content ◽  
The Body ◽  
Tolerance Level ◽  
Physical Chemical ◽  
Taro Flour ◽  
The Many

Satoimo rich in Hyaluronic Acid ( HA ) , a substance produced naturally in the body and produce natural collagen . Taro flour relatively smooth and easy to digest useful for the preparation of pastries , cakes , breads and noodles . Noodle is one of the many products that are favored by all the community . Has conducted research aimed to analyze the characteristics of the physical, chemical and organoleptic noodles mosaf ( Colocasia esculenta ) . The treatment is done in this study is a comparison of wheat flour : flour mosaf with variations 450 g : 50 g ; 400 g : 100 g ; 350 g : 150 g ; 300 g : 200 g ; and 250 g : 250 g . The analysis in this study includes the analysis of the fiber content , elasticity and organoleptic ( color, taste, texture dam ) mosaf wet noodle . The results showed that the higher concentration mosaf flour is added , then the noodles fiber content becomes higher but getting lower elasticity , whereas the level of consumer preferences of the parameters of color, flavor and texture of getting down , the tolerance level of the composition of wheat flour : 400 g flour mosaf : 100 g .Keywords : noodles , satoimo , mosaf 

Taro flour usage in wheat flour bread and gluten‐free bread: Evaluation of rheological, technological and some nutritional properties

2020 ◽  
Vol 43 (9) ◽  
Author(s):  
Muhammet Arıcı ◽  
Görkem Özülkü ◽  
Burcu Kahraman ◽  
Ruşen Metin Yıldırım ◽  
Ömer Said Toker
Keyword(s):  
Wheat Flour ◽  
Gluten Free ◽  
Nutritional Properties ◽  
Taro Flour

scholarly journals MODIFIKASI TEPUNG UMBI TALAS BOGOR (COLOCASIA ESCULENTUM (L) SCHOTT) DENGAN TEKNIK OKSIDASI SEBAGAI BAHAN PANGAN PENGGANTI TEPUNG TERIGU

REAKTOR ◽  
2014 ◽  
Vol 15 (1) ◽  
pp. 1 ◽  
Author(s):  
Dessy Ariyanti ◽  
C Sri Budiyati ◽  
Andri Cahyo Kumoro
Keyword(s):  
Wheat Flour ◽  
Water Solubility ◽  
Catalyst Concentration ◽  
Raw Material ◽  
Swelling Power ◽  
Local Resources ◽  
Tropical Area ◽  
Taro Flour ◽  
Similar Content

Tanaman talas bogor (Colocasia esculentum (L) Schott) sangat mudah dibudidayakan di daerah tropik dan sub-tropik, termasuk Indonesia. Umbi talas bogor kaya akan karbohidrat, sehingga dapat digunakan sebagai sumber energi yang potensial bagi manusia melalui berbagai proses modifikasi. Tujuan dari penelitian ini adalah memperbaiki kualitas tepung umbi talas bogor dengan mengkaji pengaruh konsentrasi suspensi, katalis, oksidator, dan temperatur dari proses modifikasi dengan cara oksidasi menggunakan larutan hidrogen peroksida (H2O2). Variabel yang dikaji adalah suspensi tepung dengan air (40, 30, 20, dan 10%), waktu reaksi (30, 60, 90, dan 120 menit, konsentrasi katalis (0; 0,1%; 0,2%), konsentrasi oksidator (1%, 2% dan 3%) dan temperatur (30; 40; 50oC). Hasil penelitian menunjukkan bahwa penggunaan konsentrasi suspensi 40% , konsentrasi katalis 0,1%, konsentrasi H2O2 2% dan temperatur 30oC pada waktu oksidasi 30 menit memberikan hasil yang paling optimum ditinjau dari daya kembang (swelling power) dengan nilai 7g/g dan kelarutannya dalam air yaitu 4% dengan mempertimbangkan aspek teknis dan ekonomis dari proses. Hasil penelitian ini menunjukkan bahwa penggunaan H2O2 sebagai oksidator cukup efektif dalam meningkatkan nilai daya kembang tepung talas bogor yang sebelumnya hanya 4,3 g/g menjadi 7 g/g, dimana nilai tersebut telah masuk dalam rasio daya kembang tepung terigu yaitu 6,8-7,9 g/g. Namun oksidator H2O2 tidak cukup efektif dalam meningkatkan nilai kelarutan tepung dalam air yang sebelumnya hanya 2% menjadi 4%, dimana nilai tersebut masih dibawah rasio kelarutan tepung terigu yaitu 6,3-7,3%. Selain itu uji organoleptik pada kue kering berbahan baku tepung umbi talas bogor teroksidasi menunjukkan kelemahan berupa rasa yang agak pahit dan tekstur yang terlalu rapuh dibandingkan dengan kue kering yang menggunakan bahan baku tepung terigu.Bogor taro (Colocasia esculentum (L) Schott) is one of the local resources which can be used as raw material for flour and starch production. They are easy to cultivate in tropical and sub-tropical area such as Indonesia. Tubers of Bogor taro contain a lot of carbohydrates and the flour can be modified using several technique of modification in order to achieve the similar content and properties as wheat flour. The objective of this research was to upgrade the quality of tuber Bogor taro flour by studying the effect of suspension consistency (40; 30; 20;10%), concentration of catalyst (0; 0.1%; 0.2%) and H2O2 (1%; 2% and 3%) as oxidizer and temperature of oxidation process (30; 40; 50oC). The results showed that the use of 40% suspension consistency, 0.1% catalyst concentration, 2% H2O2 concentration and 30oC of oxidation temperature at 30 minutes gave the most optimum results in terms of swelling power with 7g/g and water solubility 4% with taking the technical and economic aspects of the process as consideration. Swelling power and water solubility of modified tuber of Bogor taro flour were higher compared to the native ones, which successively 4.3 g/g and 2%. However, in organoleptic analyses showed that the cookies made from modified flour of Bogor taro tuber still have weaknesses such as a bitter taste and fragile textures compared to the cookies made from wheat flour.

scholarly journals Pengaruh Substitusi Tepung Labu Kuning (Cucurbita moschata) Terhadap Sifat Kimia dan Sensori Pancake

2021 ◽  
Vol 7 (1) ◽  
Author(s):  
Nina Hairiyah ◽  
Adzani Ghani Ilmannafian ◽  
Mella Wulandary
Keyword(s):  
Data Analysis ◽  
Water Content ◽  
Wheat Flour ◽  
Preference Test ◽  
Fat Content ◽  
Ash Content ◽  
Sensory Characteristics ◽  
Cucurbita Moschata ◽  
Analysis Method ◽  
The Public

Pancake is a dish that has a sweet and savory taste than baked in a frying pan and is round and flat. So far, pancakes are made from wheat flour, thus increasing the use of wheat flour. Therefore, it is necessary to reduce dependence on wheat flour. One way is to optimize local ingredients, one of which is pumpkin. Based on this background, research was carried out with the following objectives: 1) Analyzing the effect of pumpkin flour substitution on the chemical and sensory characteristics of the pancakes produced 2) Determining the best formulation of pumpkin flour substitution in making pancakes to produce the preferred pancakes. The object of research in this study was a pancake substitution of pumpkin flour which was different, namely 0%, 5%, 15%, 25%. The data analysis method used was the ANOVA method and to find the best formulation used the preference test (Hedonic). The results of the ANOVA study showed that the addition of pumpkin flour had a significant effect on the water content, ash content, fat content and carbohydrate content of the pancakes. The pancake sample that the public likes is sample F2 with the addition of 15% pumpkin flour.

scholarly journals Postharvest Performance of `Elegant Lady' Peach Grown with Different Nitrogen Sources

HortScience ◽  
1997 ◽  
Vol 32 (3) ◽  
pp. 434B-434
Author(s):  
Paul Wiley ◽  
Carlos H. Crisosto ◽  
R. Scott Johnson ◽  
Harry Andris
Keyword(s):  
Nitrogen Fertilizer ◽  
Nitrogen Sources ◽  
Consumer Preference ◽  
Preference Test ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Chicken Manure ◽  
Solids Concentration ◽  
Red Color ◽  
Storage Potential

Fruit quality, storage potential, and consumer acceptance were evaluated for `Elegant Lady' peach fruit from non-conventional and conventional fertilizer management systems. Conventional treatments were fertilized with synthetic sources of nitrogen (ammonium nitrate), while the non-conventional plots received organic sources of nitrogen such as vetch cover, biosolids compost, grass compost, chicken manure, or steer manure. Fertilization treatments were applied at high (300 N unit per acre) and low rates (100 N unit/acre) 2 years before the first postharvest evaluation. Evaluations were carried out for three seasons. There were no significant differences in fruit firmness (N) measured at different fruit positions, soluble solids concentration (%), pH, titratable acidity (% malic acid), water loss susceptibility (%), rate of softening, red color (%), or inking incidence. The incidence of flesh browning, mealiness, and flesh bleeding was only related to storage time and not to the fertilizer source. Therefore, the storage potential was not affected by the nitrogen fertilizer source. In our in-store consumer preference test during the 1995 season, 950 consumers did not perceive any taste differences between fruit from the different nitrogen fertilizer sources. Despite this, consumers still would prefer to buy fruit produced using an organic source of nitrogen rather than synthetic sources.

scholarly journals 104 President Oral Presentation Pick: Sensory analysis of horse treats: a comparison between horses and humans

2020 ◽  
Vol 98 (Supplement_4) ◽  
pp. 91-91
Author(s):  
Jesse Francis ◽  
Katherine Thompson-Witrick ◽  
Erin B Perry
Keyword(s):  
Product Development ◽  
Sensory Analysis ◽  
Body Condition Score ◽  
Consumer Preference ◽  
Preference Test ◽  
Likert Scale ◽  
Purchase Intent ◽  
Condition Score ◽  
Positive Correlations ◽  
Few Data

Abstract Analysis of both palatability and consumer acceptance is a critical component of product development. Though consumer sensory analysis from owners is gaining interest in companion animal species, few data are available from equine owners. The objectives of this study were to evaluate both horse preference and horse owner rating of two equine treat products. Feeding preferences of adult stock-type horses (n = 10) age 13 ± 6, body weight 539 ± 41 kg, and body condition score 5.5 ± 0.5 were assessed via paired preference test conducted in an open-frame stock with a 15 second olfaction period followed by a 3 minute consumption period. Data collected include first sniffed, first consumed, and first finished. Consumer analysis of the horse treats was conducted via hedonic rating of four attributes (appearance, size, texture, and aroma) on a 9-point Likert scale, followed by rating of purchase intent on a 5 point Likert scale. Data were analyzed using PROC FREQ and PROC TTEST in SAS version 9.4. No difference was observed for first product sniffed, consumed, or finished during the horse preference test. However, moderate positive correlations were observed between first product sniffed and consumed (P = 0.01, ф = 0.40) as well as first product consumed and finished (P < 0.01, ф = 0.48), suggesting that olfaction plays a large role in horses food choice. Consumers rated Product A lower in appearance (P < 0.01), texture (P < 0.01), and size (P < 0.01), though no difference was observed between products for aroma. Additionally, consumers rated Product A lower for purchase intent (P < 0.01), indicating aroma may not play as large of a role in product selection as visual attributes. These results indicate that both horse and consumer preference should be evaluated during product development.

scholarly journals Pemanfaatan Ekstrak Buah Karamunting (Rhodomyrtus tomentosa) Sebagai Pewarna Alami dan Sumber Antioksidan Pada Kue Mangkok

2021 ◽  
Vol 14 (1) ◽  
pp. 51-57
Author(s):  
Hotman Manurung ◽  
Rosnawyta Simanjuntak ◽  
Romauli N D M
Keyword(s):  
Specific Volume ◽  
Consumer Preference ◽  
Preference Test ◽  
Soluble Solids ◽  
Natural Food ◽  
Fruit Extract ◽  
Total Soluble Solids ◽  
Natural Colorant ◽  
Ic50 Value ◽  
Rhodomyrtus Tomentosa

Abstrak. Kue mangkok yang beredar di pasar menggunakan pewarna sintetik dan tidak mengandung senyawa aktiv yang berfungsi sebagai antioksidan. Karamunting mempunyai warna ungu yang menarik dan kaya antioksidan. Penelitian dilakukan untuk memanfaatkan ekstrak buah karamunting sebagai pewarna alami, sumber antioksidan dan pengaruhnya terhadap karakteristik mutu kue mangkok. Penelitian dilakukan dengan metode ekperimental dengan perlakuan: Konsentrasi ekstrak buah karamunting:  0; 2,5; 5,0; 7,5; dan 10,0% (b/b).  Parameter penelitian: daya antioksidan (IC50) ppm, volume spesifik (mL/g), total padatan terlarut (oBrix), derajat putih (%) dan uji kesukaan terhadap rasa dan warna. Penelitian dilakukan dengan 3 ulangan. Hasil penelitian menunjukkan peningkatan jumlah ekstrak buah karamunting  dapat menurunkan IC50 secara nyata dari 83,935ppm menjadi 66,10ppm. Kesukaan terhadap warna meningkat dari 2,98 (tidak suka) menjadi 4,88 (mendekati sangat suka), sedangkan derajat putih menurun dari 62,5% menjadi 52,34%. Volume spesifik, total padatan terlarut dan kesukaan rasa tidak terpengaruh. Ekstrak buah karamunting dapat dimanfaatkan sebagai sumber antioksidan dan meningkatkan kesukaan warna kue mangkok.Utilization of Karamunting Fruit Extract (Rhodomyrtus tomentosa) as a Natural Colorant and Source of Antioxidants in CupcakesAbstract. In the market, many food products such as cupcakes used synthetic food colors and do not obtained active compounds that function as antioxidants. Karamunting fruit has an attractive natural purple color and rich in antioxidants. The objectives of this research were to utilize the extract of karamunting fruit as a natural food colorant which possess potent antioxidant and to determine the effect of karamunting fruit on the quality characteristics of cupcakes. This research was carried out using five concentration of karamunting fruit extract (0, 2.5, 5.0, 7.5 and 10.0%). Cupcakes samples were analysed for the IC50 value of antioxidant activity, specific volume (mL/g), total soluble solids (oBrix), whiteness value (%) and consumer preference test (taste and color). All experiments were carried out in triplicate. Karamunting fruit extract was significantly decreased  the IC50 value from 83.935 ppm to 66.10ppm. For cupcake’s color of consumer evaluation, the score increased from 2.98 (dislike a little) to 4.88 (near like a lot), while whiteness value decreased from 62.5% to 52.34%. Generally, specific volume, total soluble solids, and taste of cupcakes were not significantly affected by Karamunting fruit extract. Karamunting fruit extract can be used as a source of antioxidants and increase the cupcake’s color of consumer’s acceptability.

scholarly journals PENGARUH PENAMBAHAN TEPUNG KACANG HIJAU TERHADAP KARAKTERISTIK BOLU KUKUS BERBAHAN DASAR TEPUNG UBI KAYU (Manihot esculenta)

2019 ◽  
Vol 3 (3) ◽  
pp. 1-10
Author(s):  
Sahri Yanti
Keyword(s):  
Moisture Content ◽  
Wheat Flour ◽  
Manihot Esculenta ◽  
Green Bean ◽  
Green Beans ◽  
Cassava Flour ◽  
Protein Levels ◽  
Basic Ingredient ◽  
Bean Flour ◽  
Carbohydrate Levels

Bolu steamed is one of the cakes that is enough to be contaminated by the community. The basic ingredient is wheat flour. Excessive use of wheat flour can interfere with the health of small bowel damage, so it is necessary to do substitution efforts with other flour such as cassava flour and green bean flour. Using cassava as the basic ingredient of steamed cakes is an alternative to adding nutrients. But the cassava is low in protein, so it is necessary to increase the source of proteins. Green beans have a fairly high protein content. Therefore, it is necessary to review the influence of the addition of green bean flour in steamed cakes made from cassava flour. The results showed the cassava flour affects the level of delight in the colour and flavor of the steamed bolu, while the addition of green bean flour is influential against the color, texture and flavor but does not affect the aroma of the steamed bolu. Based on proximate testing, moisture content of ash, protein levels, fat content and carbohydrate levels contained in the steamed Bolu does not exceed the standard based on the wet cake SNI, while the moisture content of the steamed Bolu exceeds the standards that can be influential On the shelf power of steamed cakes.

scholarly journals The development of science comic to improve student’s understanding in elementary school

2018 ◽  
Vol 4 (1) ◽  
pp. 75-82
Author(s):  
Ika Maryani ◽  
Luluk Amalia
Keyword(s):  
Elementary School ◽  
Design Development ◽  
Teacher Response ◽  
School Students ◽  
A Value ◽  
Result Show ◽  
Teachers And Students ◽  
Post Test ◽  
Addie Model ◽  
Validation Tests

This study aims to: (1) understand the steps of science comic development for grade V elementary school students, (2) understand the feasibility of comic science from learning aspect, materials aspect, and instructional media aspect, (3) understand the effectiveness of science comics to increase students understanding in elementary school. This is a research and development by using ADDIE model (Analysis, Design, Development, Implementation, and Evaluation). Product validation tests are carried out by material experts, learning experts, media experts, teacher response, and students respond. Product implementation is conducted on the grade V students of Muhammadiyah Ngijon 1 elementary school. Data collection is used questionnaire and test. The results showed that the assessment from media experts is 81.25 (high feasibility); from the science, material expert is 85.00 (high feasibility); from learning experts is 93.18 (high feasibility). Teachers and students in the small group obtained a value of 97.50 (high feasibility) and in large group trials obtained a value of 94.58 (high feasibility). The effectiveness of science comic is tested by  Wilcoxon signed test and the result of Z value at -3.903 on the asimp significance of 0.000 on two-tailed test. The tets result show that the significance value is smaller than alpha (0.05); then it can be concluded that "Ho is rejected and Ha accepted". It means that there are differences in students' understanding of pre-test and post-test in science learning, so it can be concluded that science comis is effective to improve the understanding

scholarly journals KANDUNGAN GIZI DAN DAYA TERIMA ROTI STREUSSEL KACANG GUDE (Cajanus Cajan) YANG KAYA KALIUM UNTUK PENDERITA HIPERTENSI

2021 ◽  
Vol 14 (2) ◽  
pp. 96
Author(s):  
Isna Nur Fitriana ◽  
Nani Ratnaningsih ◽  
Badraningsih Lastariwati
Keyword(s):  
Cajanus Cajan ◽  
Preference Test ◽  
Pigeon Pea ◽  
Descriptive Statistics ◽  
Public Acceptance ◽  
Nutritional Content ◽  
Design Development ◽  
Test Form ◽  
Protein Fiber ◽  
Research Show

<p>Gude beans (Cajanus cajan) (L.) Millsp) or also called pigeon peas are a type of black legume that can be found in India, Asia and Africa. Pigeon peas are a source of protein, fiber, vitamins, and minerals, including potassium, but the utilization of pigeon peas for food, especially in the bakery, is still limited. This study aimed to determine the nutritional content of pigeon pea streussel bread through laboratory tests (proximate test and potassium content test) and public acceptance through panelists' preference test. This study used a R&amp;D (Research and Development) with a 4D model (Define, Design, Development and Disseminate). Public acceptance  was conducted by 100 general public using a preference test form. Data analysis used descriptive statistics and paired sample t-test. The preference test of  gude streussel bread showed 4.09 (preferred). Nutritional content of pigeon pea streussel bread per 100 grams consisted of 51.3 grams of carbohydrates, 7.64 grams of protein, 10.36 grams of fat, 310.53 kcal of energy, and 188.79 mg of potassium. This research show that pigeon pea streussel bread can be consumed as a healthy bread for people with hypertension.</p>

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