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)

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).

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THE EFFECT OF RATIO WHITE SWEET POTATO FLOUR AND RED BEAN FLOUR ON THE PHYSICAL CHARACTERISTICS ON COMPOSITE FLAKES

Pasundan Food Technology Journal ◽

10.23969/pftj.v6i3.1781 ◽

2020 ◽

Keyword(s):

Water Content ◽

Sweet Potato ◽

Research Method ◽

Nutritional Value ◽

Block Design ◽

Potato Flour ◽

Bean Flour ◽

Randomized Block Design ◽

Sweet Potato Flour ◽

Red Bean

White sweet potato is a local food which is widely produced but its utilization is still lacking. Processing white sweet potato into flour can increase its value so that it can be processed into flakes products by adding red bean flour to increase its nutritional value and characteristics. The purpose of this research is to increase the selling value of white sweet potato and red bean products. Flakes are ready-to-eat foods in the form of small flakes, crispy textures, and have a slightly sweet tasteless taste with low water content. The main ingredients used in this study were white sweet potato flour, red bean flour, sugar, salt, and water. Things to note are the rehydration power and sensory characteristics that are affected by the balance of white sweet potato flour and red bean flour. The research method used was a randomized block design with 5 treatments and 3 replications with duncan further tests. The treatments that were tried were the balance of white sweet potato flour and red bean flour 90:10, 80:20, 70:30, 60:40, and 50:50. The results showed that the balance of effect was significantly different on rehydration power with the smallest value of 31, 934% and the largest of 50.854%. Organoleptic testing includes the color and aroma produce values not significantly different while the crispness and taste produce significantly different values.

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Pengaruh Konsentrasi Pelarut dan Lama Pengadukan Terhadap Karakteristik Glukomanan Ubi Talas sebagai Bahan Edible Film Buah Segar

Jurnal Ilmiah Teknologi Pertanian Agrotechno ◽

10.24843/jitpa.2019.v04.i02.p02 ◽

2019 ◽

Vol 4 (2) ◽

pp. 62

Author(s):

Amna Hartiati ◽

I. A. Mahatma Tuningrat

Keyword(s):

Water Content ◽

Sweet Potato ◽

Starch Content ◽

Block Design ◽

Edible Film ◽

Potato Flour ◽

Solvent Concentration ◽

Randomized Block Design ◽

Stirring Time ◽

Sweet Potato Flour

Tujuan umum yang ingin dicapai dari penelitian ini adalah 1) untuk mengetahui pengaruh konsentrasi pelarut dan waktu pengadukan pada karakteristik glukomanan tepung ubi talas yang diproduksi, 2) untuk mendapatkan glukomanan dengan karakteristik terbaik dari tepung ubi talas. Pelarut yang digunakan adalah etanol pada konsentrasi 50, 60 dan 70% dengan waktu pengadukan 30, 60 dan 90 menit. Penelitian ini menggunakan rancangan acak kelompok faktorial dengan dua faktor: konsentrasi pelarut dan waktu pengadukan selama ekstraksi tepung ubi talas. Konsentrasi pelarut yang digunakan untuk ekstraksi glukomanan terdiri dari 3 level, yaitu 50, 60 dan 70% (v / v). Waktu pengadukan selama ekstraksi terdiri dari tiga level, yaitu 30, 60 dan 90 menit. Parameter yang diamati adalah rendemen, kadar glukomanan, kadar pati dan kadar air. Penelitian ini terdiri dari 2 (dua) tahap, yaitu pembuatan glukomanan dari tepung ubi talas dan tahap kedua adalah hasil terbaik pada tahap satu yang akan digunakan sebagai bahan edible film buah segar. Hasil penelitian menunjukkan bahwa konsentrasi pelarut dan waktu pengadukan memiliki pengaruh yang sangat signifikan terhadap kadar glukomanan, kadar air dan interaksinya, tidak berpengaruh nyata terhadap kadar pati, rendemen glukomanan. Karakteristik terbaik glukomanan adalah perlakuan konsentrasi pelarut etanol 70% dan waktu pengadukan 90 menit dengan kadar glukomanan 60,166%; kadar pati 0,072%; kadar air 7,313% dan rendemen 9,320% untuk tepung talas. The general objectives to be achieved from this study were: 1) to determine the effect of solvent concentration and stirring duration on the glucomannan character of Taro sweet potato flour produced; 2) to obtain glucomannan with the best characteristics of Taro sweet potato flour. The solvent used is ethanol at a concentration of 50, 60 and 70% with a stirring time of 30, 60 and 90 minutes. The study used a factorial randomized block design with two factors: solvent concentration and stirring time during the extraction of Taro sweet potato flour. The concentration of solvent used for glucomannan extraction consisted of 3 levels, namely 50, 60 and 70% (v / v). The duration of stirring during extraction consists of three levels, namely 30, 60 and 90 minutes. The parameters observed were the yield, glucomannan content, starch content, and water content. This study consisted of 2 (two) stages, namely the manufacture of glucomannan from Taro sweet potato flour and the second stage was the best result in stage one would be used as an edible film chart on fresh fruit. The results showed that solvent concentration and stirring time had a very significant effect on glucomannan content, water content, and interaction and did not significantly affect starch content, the yield of glucomannan Taro flour. The best characteristics of glucomannan were the treatment of 70% ethanol solvent concentration and stirring time of 90 minutes with glucomannan content of 60.116%; 0.072% starch content; moisture content 7.313% and 9.320% yield for Taro yam flour.

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PENGARUH PENAMBAHAN TEPUNG UBI JALAR UNGU (Ipomea batatas L. var. ayamurasaki) TERHADAP KARAKTERISTIK HEALTH-PROMOTING YOGURT

Jurnal Ilmu dan Teknologi Pangan (ITEPA) ◽

10.24843/itepa.2019.v08.i04.p01 ◽

2019 ◽

Vol 8 (4) ◽

pp. 341

Author(s):

Gusti Chandra Rizki ◽

Komang Ayu Nocianitri ◽

I Made Sugitha

Keyword(s):

Antioxidant Activity ◽

Lactic Acid ◽

Sweet Potato ◽

Block Design ◽

Potato Flour ◽

Randomized Block Design ◽

Health Promoting ◽

Sweet Potato Flour ◽

Purple Sweet Potato ◽

The Right

This research aims to identify the effect of adding purple sweet potato flour to the characteristics of health-promoting yogurt and to identify the right concentration of purple sweet potato flour to produce health-promoting yogurt with the best characteristics. This research used a Randomized Block Design (RBD) of the addition of purple sweet potato flour with the concentration of 0%, 2%, 4%, 6%, 8%. Each treatment was repeated 3 times, resulting in 15 experimental units. The data were then Analyzed of Variance (ANOVA) method and if the treatment had an effect on the variable, the Duncan Multiple Range Test (DMRT) were performed. The results showed purple sweet potato flour has significant effect to lactic acid total, pH, antioxidant activity, color, texture, and taste of health-promoting yogurt and did not significantly affect LAB total, hedonic taste, aroma, and overall acceptance. The addition of 8% purple sweet potato flour resulted in the best characteristic under the following criteria: 1.23% of lactic acid total, 3.73 of pH, 90.33% of antioxidant activity, 13.19 log CFU/ml of LAB total, pink color and indefferent color, thick texture rather like, sour taste rather like, flavor and overall acceptance rather like. Keywords: health-promoting yogurt, purple sweet potato flour, antioxidant.

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KARAKTERISTIK TEPUNG UBI JALAR (Ipomoea batatas L) TERMODIFIKASI SECARA FERMENTASI MENGGUNAKAN KOJI Bacillus subtilis DAN APLIKASINYA PADA PENGOLAHAN PANGAN

Pasundan Food Technology Journal ◽

10.23969/pftj.v6i1.1503 ◽

2019 ◽

Vol 6 (1) ◽

pp. 8

Author(s):

Hervelly Velly

Keyword(s):

Bacillus Subtilis ◽

Sweet Potato ◽

Wheat Flour ◽

Ipomoea Batatas ◽

Block Design ◽

Cooking Loss ◽

Potato Flour ◽

Organoleptic Test ◽

Randomized Block Design ◽

Sweet Potato Flour

The aim of this study was obtained ratio of wheat flour and modified sweet potato flour that exactly on dried noodle, sweet bread and biscuits which can accepted by consumer.The experimental Randomized Block Design (RBD) was used in this study with one factor and two times replicated. The factor was recearched as between wheat flour and modified sweet potato flour with leves a0 (100% : 0%), a1 (0% : 100%), a2 (5% : 95%), a3 (10% : 90%), a4 (15% : 85%), a5 (20% : 80%), a6 (25% : 75%), a7 (30% : 70%) and a8 (35% : 65%).The result of study indicated that ratio between wheat flour and modified sweet potato flour was significantly effected on texture, flavour and taste of dried noodle, sweet bread and biscuits.The result of organoleptic test for dried noodle, sweet bread and biscuits obtained the best comparison between wheat flour and modified sweet potato flour of a8 (35% flour and 65% modified sweet potato flour. The results analysis of dried noodle was moisture 6,4039%, starch 29,6665 %, protein 6,2191% and cooking loss 18,7121%.The results analysis of sweet bread was mouisture 24,7525%, starch 32,9982% and protein 9,0174%. and the results anaysis of biscuits was mouisture 2,4390%, starch 4,8007% and protein 3,9785%.

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Pengembangan Hybrid Tepung Ubi Jalar Kaya Antioksidan

Jurnal Kesehatan ◽

10.26630/jk.v10i2.1105 ◽

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

Sweet potato is one type of tubers found in Indonesia. Hybrid 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 hybrid 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 hybrid sweet potato flour. The results showed that various types of hybrid 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 hybrid 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 hybrid sweet potato flour and the highest value was obtained from the Japanese hybrid sweet potato flour var.Ayamurasaki.

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OPTIMASI FORMULASI FLAKES BERBASIS TEPUNG UBI CILEMBU TEPUNG TAPIOKA SERTA TEPUNG KACANG HIJAU

Pasundan Food Technology Journal ◽

10.23969/pftj.v6i1.1510 ◽

2019 ◽

Vol 6 (1) ◽

pp. 40

Author(s):

Thomas Gozaly

Keyword(s):

Water Absorption ◽

Protein Content ◽

Water Content ◽

Sweet Potato ◽

Green Bean ◽

Potato Flour ◽

Bean Flour ◽

Sweet Potato Flour ◽

Tapioca Flour ◽

Color Attribute

The purpose this research is to determine the best formulation of Flakes have as a base Cilembu sweet potato flour, tapioca flour,and green bean flour making using the Design Expert Application with Design D-optimal method. This research was done within two phases. The preliminary phase is was to determine starch and carotenoid in Cilembu sweet potato flour. The main this research is determine the best formulation of Flakes The respon in this research are chemical responses (including protein content, fat content, fyber content, and water content), physical response (including water absorption, and wrecked time), and sensory response (including color, aroma, flavor, and texture). The Flakes is made from Cilembu sweet potato flour, tapioca flour,and green bean flour. The application provides 11 formulations and made 1 formulations optimal, which Cilembu sweet potato flour 27,73%, tapioca flour 14,99%, and green bean flour 12,29%, sugar 14%, salt 1%, and water 30%. The responses results are 8,87% for protein content, 0,38% for fat content, 3,96% for crude fyber contect, 3,5% for water content, 141,03% for water absorption, 15 minutes wrecked time, 4,7 for color attribute before add milk, 5,33 for color attribute after add milk, 5,47 for flavor attribute after add milk, 5,27 for aroma attribute after add milk, 4,57 for flavor texture after add milk.

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Sifat fisik makanan padat (foodbar) berbasis tepung komoditas lokal

Jurnal TAMBORA ◽

10.36761/jt.v4i1.568 ◽

2020 ◽

Vol 4 (1) ◽

pp. 32-38

Author(s):

Anni Nuraisyah

Keyword(s):

Sweet Potato ◽

Fast Food ◽

Raw Materials ◽

Content Volume ◽

Composite Flour ◽

Potato Flour ◽

Sweet Potatoes ◽

Green Beans ◽

Bean Flour ◽

Sweet Potato Flour

Consumption of fast food continuously can be detrimental to human health. An effective solution is to make innovative food that is able to meet the adequacy of nutrition, one of which is foodbar. The raw materials used in the manufacture of foodbar come from local commodities which are flourished, including sweet potatoes, green beans and Moringa and added porang to unite the three ingredients. Yellow sweet potato flour contains 77.7% carbohydrates with high digestibility (98%), while Moringa leaf flour contains 27.1 grams / 100 grams protein. Mung bean flour is used as a flavoring agent, while porang flour which is rich in glucomannan acts as a binder agent to produce foodbar products that are not easily destroyed. The treatment in this study used two factors, namely the composition of the composite flour and the composition of the addition of porang. Observations made include physical properties including water content, volume expansion, kamba density and texture of the foodbar. The best treatment on the foodbar was the combination treatment of 100 grams of yellow sweet potato flour (40 grams) green bean flour (60 grams) moringa leaf flour and (4%) porang (P3T1).

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Pemanfaatan Kacang Merah dan Ubi Jalar Putih sebagai Bahan Bolu Kukus

Jurnal Ilmiah Teknologi Pertanian Agrotechno ◽

10.24843/jitpa.2021.v06.i02.p03 ◽

2021 ◽

Vol 6 (2) ◽

pp. 62

Author(s):

Novia Agustina ◽

Shanti Fitriani

Keyword(s):

Protein Content ◽

Sweet Potato ◽

Fat Content ◽

Ash Content ◽

Potato Flour ◽

Sweet Potatoes ◽

Crude Fiber Content ◽

Bean Flour ◽

Sweet Potato Flour ◽

Red Bean

The steamed cake is one of the popular foods. It has a good taste, a soft texture, a sweet taste, and varies in shape. The steamed cake in this study was made from red bean flour and white sweet potato flour. The purpose of the utilization of red bean flour and white sweet potato flour is to diversify food products. The purpose of this research was to formulate the red bean flour and white sweet potato flour imparting the best-steamed cake’s quality. A completely randomized design (CRD) with five treatments and three replications was applied. The treatment was the red bean flour and white sweet potato flour ratios, namely KUJ1 (80:20), KUJ2 (70:30), KUJ3 (60:40), KUJ4 (50:50), and KUJ5 (40:60). The data obtained were analyzed statistically using analysis of variance (ANOVA) and followed by Duncan's Multiple Range Test (DMRT) at the 5% level. The results showed that the ratios of red bean flour and white sweet potato flour significantly affected chemical (moisture content, ash content, protein content, fat content, carbohydrate content, crude fiber content) parameters but did not significantly influence sensory test parameters (descriptive and hedonic). The best quality was developed by the KUJ1(80:20) formulation which constituted: moisture of 33.86%, ash content of 1.19%, the protein content of 9.74%, the fat content of 1.09%, the carbohydrate content of 54.13%, and crude fiber content of 12.34% with a description of brownish-white, between red beans and sweet potatoes aroma, the taste between red beans and sweet potatoes and soft tenderness, liked by the panelist.

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Fortification of Mung bean (Vigna radiata) and Ear mushroom (Auricularia auricula-judae) in dried sago noodles

Journal of Microbial Systematics and Biotechnology ◽

10.37604/jmsb.v1i2.30 ◽

2019 ◽

Vol 1 (2) ◽

pp. 34-40

Author(s):

Donowati Tjokrokusumo ◽

Fiqi Cahyani Octaviani ◽

Raskita Saragih

Keyword(s):

Experimental Design ◽

Vigna Radiata ◽

Mung Bean ◽

Block Design ◽

Taste Preference ◽

Factor B ◽

Average Value ◽

Auricularia Auricula ◽

Bean Flour ◽

Randomized Block Design

This study aimed to obtain a formula dried sago noodles enriched with mung beans and ear mushrooms to produce noodles with high protein and fiber content and favored by the panelist. The experimental design used in this study was a Randomized Block Design (RCBD) with two factorial (3×3). Factor A is the percentage of mung bean flour which consists of three levels: a1 = 12%, a2 = 15%, a3 = 18%. Factor B is the percentage of ear mushroom flour consisting of three levels: b1 = 1%, b2 = 2% and b3 = 3%, with 2 replications. The organoleptic testing was done by 30 untrained panelists. The results showed that the most preferred panelists are dried noodles sago enriched with 12% mung bean flour and 1% ear mushroom flour. The resulting product has an overall value of 14 consisting of an average value of color 3.73 (ordinary-like), aroma preference value 3.3 (ordinary-like), texture preference value 3.47 (ordinary-like), and taste preference value 3.50 (ordinary-like).

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Uji Penerimaan Konsumen Terhadap Mutu Sensorik Timphan Komposit Dengan Tepung Substitusi

Jurnal Ilmiah Mahasiswa Pertanian ◽

10.17969/jimfp.v4i3.11561 ◽

2019 ◽

Vol 4 (3) ◽

pp. 55-64

Author(s):

Analisa Fenia ◽

Cut Nilda ◽

Dian Hasni

Keyword(s):

Sweet Potato ◽

Block Design ◽

Food Product ◽

Rice Flour ◽

Production Costs ◽

Composite Flour ◽

Selling Price ◽

Potato Flour ◽

Glutinous Rice ◽

Sweet Potato Flour

Abstrak : Tepung ketan merupakan tepung yang mempunyai amilopektin tinggi sebagai bahan pokok pembuatan berbagai macam kue tradisional yang memiliki tekstur kenyal. Kebutuhan beras ketan nasional melebihi kapasitas produksi yang menyebabkan tepung ketan lokal di pasaran memiliki harga jual cukup tinggi. Upaya untuk diversifikasi bahan pangan dan menekan biaya produksi maka dilakukan pembuatan tepung komposit yang akan diaplikasikan pada produk timphan. Timphan merupakan produk pangan basah khas dari Aceh dengan variasi isi srikaya dan kelapa. Tepung komposit dibuat dengan pencampuran tepung ketan dengan tepung mocaf atau tepung ubi jalar kuning. Penerimaan konsumen terhadap timphan komposit akan diukur menggunakan uji sensoris hedonik yang terdiri dari 4 uji atribut yaitu warna, aroma, rasa dan tekstur. Penelitian ini menggunakan rancangan acak kelompok (RAK) faktorial yang terdiri dari faktor pertama yaitu jenis tepung substitusi (T1 = tepung mocaf dan T2 = tepung ubi jalar kuning), faktor kedua yaitu persentase tepung substitusi dari total tepung komposit (K1= 60%, K2= 50% dan K3= 40%). Faktor jenis tepung substitusi (T) berpengaruh nyata terhadap warna timphan komposit, sedangkan faktor persentase tepung substitusi (K) berpengaruh sangat nyata terhadap tekstur timphan komposit.Kata kunci : tepung komposit, tepung ketan, tepung mocaf, tepung ubi jalar kuning, timphan.Abstract : Glutinous rice flour is flour which has high amylopectin as a staple for processing various kinds of traditional cakes that have a chewy texture. The need for national glutinous rice exceeds the production capacity which causes local sticky rice on the market have a high selling price. Efforts to diversification and suppress production costs are made to make composite flour which applied to timphan products. Timphan is a typical wet food product from Aceh with variations of srikaya and coconut. Composite flour made by mixing sticky rice flour with mocaf flour or yellow sweet potato flour. Consumer acceptance of composite timphan measured using a hedonic sensory tests namely color, flavor, taste and texture. This study used a factorial randomized block design (RAK) which consists of the first factor, namely the type of substitution flour (T1 = mocaf flour and T2 = yellow sweet potato flour), the second factor is the percentage of substitution flour of total composite flour (K1 = 60%, K2 = 50% and K3 = 40%). The type of substitution flour (T) has a significant effect on the color of composite timphan, while the percentage of substitution flour (K) has a very significant effect on the texture of composite timphan.Keywords : Composite Flour, Glutinous Rice Flour, Mocaf Flour, Yellow Sweet Potato Flour, Timphan.

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