Rheology of The Glutinous Rice Flour, Coconut Milk, and Palm Sugar Mixed System in A Traditional Food Dodol Ulame

2019 ◽  
Vol 9 (5) ◽  
pp. 1687
Author(s):  
Gusti Setiavani ◽  
Sugiyono ◽  
Adil Basuki Ahza ◽  
Nugraha Edi Suyatma
Keyword(s):  
Rice Flour ◽  
Coconut Milk ◽  
Mixed System ◽  
Traditional Food ◽  
Glutinous Rice ◽  
Palm Sugar

scholarly journals APLIKASI MATCHA GREEN TEA DAN SARI JERUK LEMON DALAM PRODUKSI SERABI SOLO DI UKM LINCO’S SOLO [MATCHA GREEN TEA AND LEMON JUICE APPLICATION OF SERABI SOLO PRODUCTION IN SME LINCO’S SOLO]

2020 ◽  
Vol 4 (2) ◽  
pp. 131
Author(s):  
Esti Widowati ◽  
Gusti Fauza ◽  
Rizky Nugrahaningtyas ◽  
Dinta Selma Petriani
Keyword(s):  
Shelf Life ◽  
Green Tea ◽  
Salt Water ◽  
Rice Flour ◽  
Lemon Juice ◽  
Coconut Milk ◽  
Traditional Food ◽  
Mold Growth ◽  
Bahasa Indonesia

<p class="p0">Serabi Solo is a traditional food made from rice flour, coconut milk, sugar, salt, water and other ingridients. Serabi is round, flat and porous. Coconut milk was used to develop serabi's taste making it sweet and savory. However, rancidity can decrease quality of serabi during shelf life. Mold growth also affects food safety of this perishable food. Serabi Solo is developing as gift that has longer shelf life beside flavor and appearance variations. Concrete solutions to inhibit rancidity were matcha green tea because of poliphenol as an antioxidant. Matcha green tea addition and pasteurization improved Serabi Solo quality and inhibited rancidity. Based on previous research, matcha green tea 1% made Serabi shelf life longer (24,66 hours). Other solution was coconut milk pretreatment. According to previous research, lemon juice pH 3 was used in coconut milk with hurdle technique made Serabi Solo has shelf life longer (32 hours). Therefore, this activity was to introduce matcha green tea 1% and lemon juice pH 3 to extend shelf of Serabi Solo in SME Linco's Solo.</p><p class="p0"><strong>Bahasa Indonesia Abstrak</strong>: Kue serabi solo merupakan salah satu makanan tradisional yang terbuat dari tepung beras dan santan. Kue ini bulat, pipih dan berpori-pori. Penambahan santan saat memasak serabi membuat serabi terasa manis dan gurih. Namun, santan dalam serabi selain memberikan rasa gurih juga mudah mengalami kerusakan selama penyimpanan. Munculnya aroma dan rasa tengik yang tidak disukai menyebabkan penurunan kualitas dan daya simpan kue serabi. Selain itu, pertumbuhan kapang juga menjadi masalah keamanan pangan pada serabi. Padahal sebagai produk oleh-oleh, serabi diharapkan memiliki umur simpan lebih panjang selain variasi rasa dan tampilan yang menarik dan kekinian. Solusi aplikatif untuk menghambat ketengikan pada kue serabi solo adalah penggunaan matcha green tea karena mengandung polifenol sebagai antioksidan. Penambahan matcha green tea dan perlakuan pasteurisasi pada santan dapat memperbaiki mutu dan mampu menghambat proses ketengikan sehingga dapat memperpanjang umur simpan kue serabi. Hasil dari penelitian sebelumnya, pada uji ketengikan menunjukkan bahwa kue serabi dengan penambahan matcha green tea konsentrasi 1% memiliki umur simpan selama 24,66 jam. Selain penambahan, matcha green tea, upaya memperpanjang umur simpan serabi yaitu dengan mendesain pretreatment santan. Penelitian sebelumnya menggunakan jenis jeruk dan konsentrasi pH asam sitrat yang paling disukai konsumen dan pengaruh serta lama daya simpan serabi dengan pretreatment santan menggunakan teknik hurdle. Serabi yang paling disukai adalah serabi dengan formula pretreatment santan menggunakan air jeruk lemon dengan pH 3 yang memiliki umur simpan 32 jam. Oleh karena itu, pada kegiatan PkM ini mengaplikasikan matcha green tea 1% dan sari jeruk lemon dengan pH 3 untuk meningkatkan umur simpan serabi terhadap variabel ketengikan di UKM Lincos Solo. </p><div id="gtx-trans" style="position: absolute; left: 23px; top: 207.571px;"> </div>

scholarly journals Penerapan pemberdayaan masyarakat pelaku usaha lopek bugih melalui perlindungan hukum dan inovasi usaha Desa Palung Raya Kecamatan Tambang Kabupaten Kampar Riau

2020 ◽  
Vol 2 ◽  
pp. 10-15
Author(s):  
Emilda Firdaus ◽  
Firdaus Firdaus ◽  
Hengky Firmanda ◽  
Deby Kurnia ◽  
Sukamarriko Andrikasmi
Keyword(s):  
Higher Education ◽  
Business Groups ◽  
Rice Flour ◽  
Traditional Food ◽  
Education Programs ◽  
Glutinous Rice

Palung Raya village has culinary potential that can be developed such as lopek bugih, lopek bugih which is a traditional food belonging to Kampar Regency, this meal is a meal of processed glutinous rice flour which is filled with grated coconut filled with sugar. The purpose of this activity is to support higher education programs through realizing the three principles of higher education as well as improving the economy of lopek bugih business actors. The method of application is provided by providing socialization and assistance in managing business legality, and creating the latest innovative taste of lopek bugih which so far only consists of one taste, these activities are carried out by directly involving business groups that have met the elements. The empowerment of lopek bugih business actors resulted in business legality and innovation in variations of lopek bugih.

scholarly journals A Study of Optimum Formula for Healthy Thai Jelly Sugar Candy Production

2021 ◽  
Vol 18 (15) ◽  
Author(s):  
Narin CHAROENPHUN
Keyword(s):  
Physical Properties ◽  
Wheat Flour ◽  
Leaf Extract ◽  
Rice Flour ◽  
Coconut Milk ◽  
Optimum Ratio ◽  
Dietary Choices ◽  
Glutinous Rice ◽  
Optimum Formula

This research developed healthy Thai jelly sugar candy (TJSC) products with a mixture design. Physical properties and sensory acceptance by untrained panelists were investigated. The results showed that the suitable ratio of coconut milk, sugar, and wheat flour were 60, 30, and 10 %, respectively. The effect of different flour replacing wheat flour on the quality of TJSC was examined.  It was found that TJSC produced from non-glutinous rice flour had the most physical properties like wheat flour, and the overall liking score was not different from wheat flour (p > 0.05). The optimum ratio of corn milk instead of coconut milk was investigated.  The ratio of corn milk per coconut milk was 50:50 had a high overall liking score, and it was not different from the formula with 100 % of coconut milk. The stevia instead some parts of sugar were explored. It was found that the optimum ratio of sugar to stevia leaf extract was 80:20, which was a formula with an overall liking score not different from 100 % of sugar. The chemical composition of healthy TJSC products was analyzed. It has a lower total amount of fat and energy than the control formula. In addition, the development of flavoring with herbs such as ginger, galangal, lemongrass, and sunchoke made diverse products. Therefore, healthy TJSC products can be used as an alternative food for consumers who have limited intake. HIGHLIGHTS Healthy Thai jelly sugar candy product is dietary choices for gluten intolerance  Using stevia leaf extract instead of sugar   Using corn milk instead of coconut milk   Utilization of Thai herbs in food products 

scholarly journals Sengkulun as Betawi Traditional Cake Philosophy, Historical and Cultural Review

2018 ◽  
pp. 9
Author(s):  
Billy Tanius ◽  
Tiurma Sinaga ◽  
Himawan Brahmantyo
Keyword(s):  
Rice Flour ◽  
Qualitative Approach ◽  
Traditional Food ◽  
Traditional Foods ◽  
High Position ◽  
Glutinous Rice ◽  
Long Time ◽  
Ancient Times ◽  
Analyse Data ◽  
Cultural Experts

Betawi has a diversity of traditional food. One of the diversity of traditional foods of Betawi’s type of cake is Sengkulun cake. This rare cake is made from glutinous rice flour. Study was designed to recognize the Sengkulun cake from history, culture and philosophy as well as documenting the original way of making the cake which has begun to be forgotten. Descriptive qualitative approach was used to analyse data and information. Respondent were elders, i.e. Betawi cultural experts and Sengkulun cake makers. Experiment was conducted to obtain documentation in the form of photo and video which could make the cake more interesting to become Betawi ‘s snacks. Results show that the Sengkulun cake has existed for a long time but cannot be known with certainty the year of the creation of this cake. This cake began to be created because of the abundant availability of glutinous rice and also due to the influence of Chinese ethnic in the processing the snacks. The cake has a high position in ancient times because this cake can only be found in certain events such as Eid al-Fitr. From the Sengkulun's philosophy, it can be said that sticky texture of the Sengkulun cake has a symbol of respect each other. Keywords: philosophy, Sengkulun, traditional cake

scholarly journals Karakteristik Fisik Kue Kembang Goyang dengan Substitusi Jewawut (Setaria italica L. P. Beauv.) dan Variasi Konsentrasi Santan

2021 ◽  
Vol 10 (1) ◽  
pp. 45-55
Author(s):  
Nuri A Anugrahati ◽  
Jane Naomi
Keyword(s):  
Phase I ◽  
Amylose Content ◽  
Foxtail Millet ◽  
Rice Flour ◽  
Physical Characteristics ◽  
Coconut Milk ◽  
Setaria Italica ◽  
Traditional Food ◽  
Oil Absorption ◽  
Two Phases

“Kue kembang goyang” is a popular Indonesian traditional food made from rice flour. Millet flour with an amylose content equal to rice flour can be substituted for rice flour in the “kue kembang goyang” formulation. The research aimed to determine the amylose content of 3 varieties of foxtail millet flour (Setaria italica (L.) P. Beauv.) and to determine the best formula of “kue kembang goyang” in several ratios of foxtail millet flour:rice flour-based on crunchiness and oil absorption. The research was divided into two phases. Phase I, involved determining the amylose content of the three varieties of foxtail millet flour (erecta, compacta, glabra) and stage II involved determining the physical characteristics of “kue kembang goyang” in the ratio of foxtail millet flour:rice flour (0: 100, 20:80, 40:60, 60:40, 80:20) and concentration of coconut milk (20%, 30%, 40%). The result of phase I showed that the highest amylose content was found in foxtail millet flour of erecta variety (37.91 ± 0.51%). The phase II result showed that the ratio of foxtail millet flour:rice flour affected the texture and absorption of oil of “kue kembang goyang”. The higher the ratio of foxtail millet flour, the lower the count peaks, toughness, oil absorption, but the higher fracturability of “kue kembang goyang”. Increasing the concentration of coconut milk can increase count peaks, toughness, fracturability, and an oil absorption of “kue kembang goyang”. The best formula of “kue kembang goyang” was obtained in the ratio of foxtail millet flour:rice flour 60:40 and 30 % of coconut milk-based on the highest crunchiness and oil absorption resembled the control. Keywords: Coconut milk; foxtail millet; “kue kembang goyang”; physical characteristics   ABSTRAK Kue kembang goyang merupakan kue tradisional Indonesia yang popular dan terbuat dari tepung beras. Tepung beras dalam formula kue kembang goyang dapat diganti tepung jewawut yang memiliki kadar amilosa menyamai tepung beras. Tujuan penelitian adalah menentukan kadar amilosa tiga varietas tepung jewawut (Setaria italica (L.) P. Beauv.) dan menentukan formula terbaik kue kembang goyang pada beberapa rasio tepung jewawut:tepung beras berdasarkan kerenyahan dan absorpsi minyak. Penelitian dibagi menjadi tahap I yaitu menentukan kadar amilosa ke-3 varietas jewawut (erecta, compacta, glabra) dan tahap II yaitu menentukan karakteristik fisik kue kembang goyang pada rasio tepung jewawut:tepung beras (0:100, 20:80, 40:60, 60:40, 80:20) dan konsentrasi santan (20, 30, 40%). Hasil penelitian tahap I menunjukkan kadar amilosa tertinggi pada tepung jewawut varietas erecta (37,91 ± 0,51%). Hasil penelitian tahap II menunjukkan rasio tepung jewawut:tepung beras berpengaruh terhadap tekstur dan absorpsi minyak kue kembang goyang. Semakin tinggi rasio tepung jewawut dapat menurunkan count peaks, toughness, absorpsi minyak, namun meningkatkan daya patah kue kembang goyang. Peningkatan konsentrasi santan dapat meningkatkan count peaks, toughness, daya patah, dan absorpsi minyak kue kembang goyang. Formula terbaik kue kembang goyang diperoleh pada rasio tepung jewawut:tepung beras 60:40 dan konsentrasi santan 30% berdasarkan kerenyahan tertinggi dan absorpsi minyak yang menyerupai kontrol. Kata kunci: Karakteristik fisik; kue kembang goyang; jewawut; santan

scholarly journals Inovasi Pangan Lokal Onde-Onde Berbahan Dasar Ubi Jalar Ungu.

2019 ◽  
Author(s):  
Ayu Dwi Utami
Keyword(s):  
Sweet Potato ◽  
Rice Flour ◽  
Raw Material ◽  
Traditional Food ◽  
Agricultural Commodity ◽  
Sweet Potatoes ◽  
The People ◽  
Glutinous Rice ◽  
Nutritional Needs ◽  
Food Reserves

Abstract Sweet potato is an annual (short-lived) plant and is classified into a type of sweet potato plant. After one production, this plant will die. Sweet potato as a carbohydrate-producing agricultural commodity has no doubt existed among the people. Even sweet potatoes are used as food reserves if the production of rice and corn is not sufficient. Sweet potatoes can meet the nutritional needs of the body's health due to its complete nutritional content. So that sweet potatoes can be used as raw material innovations for making dumplings. Besides this innovation also aims that these dumplings also have their own uniqueness. Onde-onde is a traditional food made from wheat flour or glutinous rice flour that is fried or boiled and the surface is sprinkled with rice. This traditional food came from Mojokerto, East Java, so Mojokerto was dubbed the "onde-onde city".

scholarly journals PENGEMBANGAN PRODUK SALA LAUAKDENGAN TEKNIK GELATINISASI

2019 ◽  
Vol 8 (2) ◽  
pp. 259
Author(s):  
Elfrimo Dwi ◽  
Anni Faridah ◽  
Ernawati .
Keyword(s):  
Research Method ◽  
Rice Flour ◽  
Fat Content ◽  
Traditional Food ◽  
Oil Absorption ◽  
Starch Granules ◽  
Organoleptic Quality ◽  
Is Research ◽  
West Sumatra

Sala lauak is a traditional food that is easily found in West Sumatra. The development of sala leak products is carried out by reducing oil using gelatinization techniques. The process that occurs in gelatinization is when the starch granules are given water and heat, the starch granules will expand. This study aims to (1) develop sala lauak products by gelatinization techniques on oil absorption, (2) determine the organoleptic quality of sala lauak products by gelatinization technique processes, and (3) determine the fat content of sala lauak products by gelatinization technique processes. This research method is Research and Development (RnD). The results of this study in the organoleptic quality produced by sala lauak with pragelatinization flour showed a significant influence on the quality of inner texture, outer texture, taste, shape, and color. The same thing also happened to a significant reduction in fat content by three times lower using pregelatinized rice flour which is 7.4% compared to ordinary rice flour which is 25%. Kata kunci  :   Sala Lauak, Gelatinization Technique, rice flour.

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