scholarly journals KARAKTERISTIK ROTI TAWAR KAYA SERAT YANG DISUBSTITUSI MENGGUNAKAN TEPUNG AMPAS KELAPA

2018 ◽  
Vol 12 (01) ◽  
pp. 29 ◽  
Author(s):  
Deni Antra Pusuma ◽  
Yhulia Praptiningsih ◽  
Miftahul Choiron
Keyword(s):  
Wheat Flour ◽  
The United States ◽  
Fiber Content ◽  
Crude Fiber ◽  
Loaf Volume ◽  
White Bread ◽  
Department Of Agriculture ◽  
Crude Fiber Content ◽  
High Preference ◽  
Bread Production

Indonesia's wheat imports reached 7.49 until 8.10 million tons or ranked second world after Egypt based on data from the Department of Agriculture of the United States (USDA) in the year of 2014/2015/2016. By 2020, projected wheat imports will be increase threefold from the previous year. The consumption of wheat flour in bread production could be decreased by coconut dregs flour as substitute of wheat flour. The research was formulated the fiber-rich white bread using wheat flour and coconut dregs flour with ratio 100%:0%, 95%:5%, 90%:10%, 85%:15%, and 80%:20%. The aim of this research was to know the physical, chemical, sensory properties and crude fiber content of white bread with good quality and high preference. The result showed that the substitution of coconut dregs flour was 10%. The bread had an inner and outer texture of 54.80±0.8 g/10 mm and 195.03±0.86 g/10 ml; lightness of 23.64; loaf volume bread of 147.27±1.4%; uniform slice appearance; moisture content of 39.07±0.12%; ash content of 1.47±0.15%; protein content of 9.59±0.3%; fat content of 6.13±0.49%; carbohydrate content about 44.11±0.72%; crude fiber content about 5.69%; score of preference color, aroma, taste, texture and overall respectively about 5.37; 5.30; 5.27; 5.50; 5.43 (rather like to like). Keywords: coconut dregs flour, crude fiber, white bread

scholarly journals PENGARUH PERBANDINGAN TEPUNG KACANG HIJAU (Vigna radiata) DAN TERIGU TERHADAP KARAKTERISTIK BAKSO ANALOG

2018 ◽  
Vol 7 (1) ◽  
pp. 12
Author(s):  
Utafiyani . ◽  
Ni Luh Ari Yusasrini ◽  
I Gusti Ayu Ekawati
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Wheat Flour ◽  
Fat Content ◽  
Ash Content ◽  
Fiber Content ◽  
Green Bean ◽  
Crude Fiber ◽  
Crude Fiber Content ◽  
Bean Flour

This aims of this research was to know the effect of comparison between green bean flour and wheat flour on characteristic of analogue meatball and to know the right comparison of green bean flour and wheat flour to produce analogue meatball with the best characteristics. The design used in this research was completely randomized design (CRD) with the comparison between green bean flour and wheat flour i.e. (70 g :30 g), (60 g :40 g), (50 g :50 g), (40 g :60 g), and (30 g :70 g). Data were analysed by analysis of variance, followed by Duncan test. The result of this research showed that the comparison between green bean flours and wheat flour had no real effect on water content and aroma of analogue meatball, but significant effects were found on ash content, protein content, fat content, crude fiber content, texture, sensory characteristic such as color, flavour, texture, and overall acceptance of analogue meatball. The best characteristic of analogue meatball was comparison between green bean flour and wheat flour 30 g : 70 g i.e. 59.00 percent of water content, 1.34 percent of ash content, 6.88 percent of protein content, 1.77 percent of fat content, 1.77 percent of crude fiber content, level of elasticity 6.38 N, color (liked), aroma (neutral), texture (liked) with chewy characteristics, with the taste is rather not typical of green beans and liked, and overall acceptance (liked).

scholarly journals Pengaruh Perbandingan Terigu Dan Tepung Beras Merah (Oryza nivara) Terhadap Karakteristik Kue Lumpur

2020 ◽  
Vol 9 (2) ◽  
pp. 161
Author(s):  
Maureen Sabila ◽  
I Ketut Suter ◽  
Putu Timur Ina
Keyword(s):  
Antioxidant Activity ◽  
Water Content ◽  
Wheat Flour ◽  
Brown Rice ◽  
Rice Flour ◽  
Fiber Content ◽  
Crude Fiber ◽  
Anthocyanin Content ◽  
Crude Fiber Content ◽  
Brown Rice Flour

The research aims to determine the effect of wheat flour and brown rice flour ratio to the characteristics of lumpur cake and to know the right ratio from wheat flour and brown rice flour to produce lumpur cake with the best characteristics. The Completely Randomized Design was used in this research with the treatment ratio of wheat flour and brown rice flour which consisted of six levels, such as 100% : 0%, 80% : 20%, 60% : 40%, 40% : 60%, 20% : 80%, and 0% : 100%. Each treatments was repeated 3 times so that obtain 18 experiment units. The datas were analyzed by analysis of variance and if there were some effects of the treatment, the analysis followed by Duncan's Multiple Range Test. The result showed that wheat flour and brown rice flour ratio had some effects on water content, crude fiber content, anthocyanin content, antioxidant activity and color of lumpur cake. Ratio of 0% wheat flour and 100% brown rice flour had the best characteristics, with 53.21 % water content, 7.61% crude fiber content, 20.20 mg/100g anthocyanin content, 72.27% antioxidant activity, with sensory characteristics color and aroma liked, texture, taste and overall acceptance netral. Keywords: wheat flour, brown rice flour, characteristics, lumpur cake.

scholarly journals Karakteristik Mi Jagung dengan Penambahan Jenis Hidrokoloid (Guar Gum dan Xanthan Gum) pada Berbagai Konsentrasi

2018 ◽  
Vol 10 (2) ◽  
pp. 40-44
Author(s):  
Yanti Meldasari Lubis ◽  
M. Ikhsan Sulaiman ◽  
Masrura Hayati
Keyword(s):  
Protein Content ◽  
Wheat Flour ◽  
Xanthan Gum ◽  
Beta Carotene ◽  
Ash Content ◽  
Fiber Content ◽  
Cooking Loss ◽  
Crude Fiber ◽  
Carotene Content ◽  
Crude Fiber Content

Indonesia termasuk negara pengkonsumsi mi terbesar di dunia. Selma ini, mi diproduksi dari tepung gandum. Namun untuk mengurangi ketergantungan terhadap impor gandum, perlu dicari alternatif lain sebagai bahan baku mi. Penggunaan tepung jagung dalam pembuatan mi dapat dijadikan sebagai alternatif serta kandungan betakarotennya juga bermanfaat bagi bagi kesehatan. Tidak seperti gandum yang mengandung gluten sehingga adonan mudah dibentuk, pembuatan mi jagung pelu ditambahkan zat tambahan yang dapat menggantikan sifat gluten. Penelitian ini bertujuan untuk mempelajari hidrokoloid yang dapat digunakan untuk memperbaiki karakteristik mi jagung. Mi yang dihasilkan selanjutnya dianalisis kadar air, kadar abu, cooking loss,uji putus, uji hedonik. Dari hasil analisis ini didapatkan sampel terbaik yang dilanjutkan analisis kadar serat kasar, kadar protein dan kadar betakaroten. Sampel terbaik yang didapatkan dari hasil penelitian ini adalah perlakuan xanthan gum 2% dengan hasil uji putus 2.50 cm, kadar air 40.19%, kadar abu 1.05%, cooking loss 2.21%, kadar protein sebesar 3.98%, kadar serat kasar 4.16% , kadar betakaroten 12.71 mg/L dan hasil dari uji hedonic mi jagung yaitu warna 3.36 (netral), aroma 3.24 (netral), rasa 3.00 (netral) dan tekstur 2.73  (netral).Abstract: Indonesia belongs to the country with the highest consumtion of noodle in the world. Noodle is made from imported wheat flour. However, there is a need to reduce the dependency of wheat flour by finding new sources to make noodle. Corn flour can be used as alternative besides its high content of betacarotene has health benefit for the human. Different from wheat flour which is contained gluten for dough formation, production of corn noodle need to be added with additive for replacing the function of gluten. This paper aimed to study hydrocolloids usedto improve corn noodle characteristics. The result noodle is then analyzed water content, ash content, cooking loss, breaking test, hedonic test. From the results of this analysis obtained the best sample by analysis of crude fiber content, protein content and beta-carotene content. The best samples obtained from this research are xanthan gum 2% treatment with 2.50 cm breaking test, moisture content 40.19%, 1.05% ash content, 2.21% cooking loss, 3.98% protein content, 4.16% crude fiber content, beta-carotene content 12.71 mg / L and hedonic test obtained colors , aromas, flavors and textures are all neutral.

scholarly journals PENGARUH PERBANDINGAN TERIGU DAN PASTA BROKOLI (Brassica oleraceae L.) TERHADAP KARAKTERISTIK DONAT

2019 ◽  
Vol 8 (4) ◽  
pp. 448
Author(s):  
Adryan Adhitama Shahrirputra ◽  
Putu Timur Ina ◽  
I Ketut Suter
Keyword(s):  
Vitamin C ◽  
Water Content ◽  
Chlorophyll Content ◽  
Wheat Flour ◽  
Block Design ◽  
Fat Content ◽  
Fiber Content ◽  
Crude Fiber ◽  
Crude Fiber Content ◽  
Randomized Block Design

This research was conducted with the aims to determine the effect of wheat flour and broccoli paste to the characteristics of donut and obtain a ratio of wheat flour and broccoli paste which able to produce donut with the best characteristics. This research used randomized block design with the treatment of wheat flour and broccoli paste ratio 100%:0%; 90%:10%; 80%:20%; 70%:30%; 60%:40%. The treatment was repeated 3 times to obtain 15 units of experiment. The data were then analyzed by Analysis of Variance and if the treatment had an significant effect, the Duncan test were performed. The results showed that the ratio of wheat and broccoli paste had an significant effect on water content, fat content, crude fiber content, vitamin C content, chlorophyll content, swelling ability, flavor (hedonic), texture (scoring) of donut. Ratio of 60% wheat : 40% broccoli paste is the best donut characteristic with 18.80% water content, 17.30% fat content, 4.92% crude fiber content, 2.93 mg/g vitamin C content, 3.97 mg/kg chlorophyll content, 27.20% swelling ability, rather liked color, ordinary flavor, soft and rather liked texture, rather liked taste, and overall acceptance is rather liked. Keywords : wheat flour, broccoli paste, donut

scholarly journals Effect of Lesser Yam Flour Addition on Water Content, Texture, Crude Fiber Content, and Reducing Sugar Content of Donut Made from Wheat Flour

2020 ◽  
Vol 7 (1) ◽  
Author(s):  
Indri Iriana Putri ◽  
Bambang Dwiloka ◽  
Valentinus Priyo Bintoro
Keyword(s):  
Water Content ◽  
Wheat Flour ◽  
Sugar Content ◽  
Reducing Sugar ◽  
Fiber Content ◽  
Crude Fiber ◽  
Significance Level ◽  
Crude Fiber Content ◽  
Randomized Design ◽  
Yam Flour

This research aimed to determine the addition of lesser yam flour on water content, texture, crude fiber content, and reducing sugar content of donut made from wheat flour. This research was arranged using completely randomized design with 5 treatments and 4 replications consisted of 5 different lesser yam flour concentrations (0–30%) from total flour that had been used. Water content, texture, and crude fiber content were analyzed using Analysis of Variance (ANOVA) at 5% significance level and reducing sugar content was analyzed using regression equation. The result showed the addition of lesser yam flour can reduce water content. However, it can increase texture, crude fiber content, and reducing sugar content. As conclusion, the concentration of lesser yam flour affected the water content, texture, crude fiber, and reducing sugar in donut.

scholarly journals Pengaruh Perbandingan Terigu Dengan Tepung Kecambah Kacang Merah (Phaseolus vulgaris (L.) Terhadap Karakteristik Pancake

2020 ◽  
Vol 9 (2) ◽  
pp. 117
Author(s):  
Lucky Arisonna Roring ◽  
Ni Wayan Wisaniyasa ◽  
I Dewa Gede Mayun Permana
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Wheat Flour ◽  
Fat Content ◽  
Ash Content ◽  
Fiber Content ◽  
Bean Sprout ◽  
Crude Fiber Content ◽  
Red Bean ◽  
Bean Sprouts

This study was aimed to determine the effect of wheat flour comparison with red bean sprout flour on the characteristics of pancakes and to determine the exact concentration of red bean sprout flour that was able to produce pancakes with the best characteristics. This study used a randomized block design with the ratio of flour and red bean sprouts (100%: 0%, 60%: 40%, 50%: 50%, 40%: 60%, 30%: 70%), repeated three times to obtain 15 units of experiment. The data obtained were then analyzed by variants and if there was any effect on the treatment, then continued with Duncan test. The variables observed were moisture content, ash content, protein content, fat content, carbohydrate levels, coarse fiber content, and sensory characteristics. The results showed that the addition of red bean sprout effected moisture content, ash content, protein content, fat content, carbohydrate content, crude fiber content, colour, aroma, taste, texture, and overall acceptance of pancake. The best characteristic of pancake substitution was 50% wheat flour and 50% red bean sprout flour that produced moisture content 36.14%, ash content 1.86%, fat content 24.15%, protein content 8.31%, carbohydrate content 29.53 %, crude fiber content 16.81%, light brown colour (liked), typical aroma of red beans (liked), soft texture (liked), flavour of red beans (liked), and overall acceptance (liked). Keywords: wheat flour, red bean sprouts, characteristics, pancakes.

scholarly journals KARAKTERISTIK CAKE YANG DIBUAT DENGAN SUBTITUSI CAMPURAN TEPUNG PISANG BATU (Musa balbisiana colla) DAN UBI JALAR KUNING (Ipomea batatus L.)

2019 ◽  
Vol 2 (2) ◽  
pp. 56
Author(s):  
Nugroho Setya Budi ◽  
Yhulia Praptiningsih ◽  
Maryanto Maryanto
Keyword(s):  
Sweet Potato ◽  
Wheat Flour ◽  
Starch Content ◽  
Chemical Properties ◽  
Loaf Volume ◽  
Potato Flour ◽  
Organoleptic Characteristics ◽  
High Preference ◽  
Banana Flour ◽  
Sweet Potato Flour

ABSTRACT Cake is made from wheat flour, sugar, and eggs. The supply of wheat flour depends on wheat import. The wheat imports predicted to continue to increase, so it is necessary to find an alternative to reduce the use of wheat flour as a primary ingredient of cake sourced from local raw materials which low utilized. Balbisiana banana was a low class of banana which had a low optimal utilization because it was disliked by the people. Balbisiana banana had a dark lightness so it was needed to add the yellow sweet potato flour to increase the brightness of the cake. Balbisiana banana and yellow sweet potato flour could be used as wheat to substitution because had high starch content, good nutritional value and low IG value. The purpose of this research was to know the influence of the proportion of balbisiana banana and yellow sweet potato flour on the physical and organoleptic characteristics of cake, to know the proportion of balbisiana banana and yellow sweet potato flour on cake with good properties and high preference, and chemical properties of cake high preference. The results showed that the proportion of balbisiana banana and yellow sweet potato flour significantly affected on color (lightness), loaf volume, and staleness, and there were difference on preference of color, flavor and overall but not difference taste and staleness (p <0.05). Cakes with good properties and high preference were P5 (10% balbisiana banana flour: 40% yellow sweet potato flour) and P6 (50% yellow sweet potato flour). This cake had moisture content 26,21% - 27,58%, ash content 1,19% - 1,26%, fat content 20,42% - 21,23%, protein content 11,45% - 11,74%, and carbohydrate content 38,26% - 40,65%. Keywords: balbisiana banana flour, yellow sweet potato, cake ABSTRAK Cake adalah kue berbahan dasar terigu, gula, dan telur. Ketersediaan terigu tergantung pada hasil impor gandum. Impor terigu diprediksi akan terus mengalami peningkatan, sehingga perlu dicari alternatif untuk mengurangi penggunaan terigu sebagai bahan dasar cake yang bersumber dari bahan baku lokal yang belum termanfaatkan secara optimal. Pisang batu termasuk pisang kelas rendah yang pemanfaatannya kurang optimal karena kurang disukai. Tepung pisang batu memiliki warna cenderung gelap sehingga perlu penambahan tepung ubi jalar kuning untuk meningkatkan kecerahan warna cake. Tepung pisang batu dan ubi jalar kuning dapat digunakan sebagai bahan substitusi terigu karena adanya kandungan pati yang tinggi, memiliki nilai nutrisi yang baik dan juga memiliki nilai IG yang rendah. Tujuan dari penelitian ini adalah mengetahui pengaruh proporsi tepung pisang batu dan tepung ubi jalar kuning terhadap karakteristik fisik dan organoleptik cake, mengetahui proporsi dengan tepung pisang batu dan tepung ubi jalar kuning pada cake dengan sifat-sifat yang masih baik dan disukai, serta kandungan kimia cake perlakuan yang masih baik. Hasil penelitian menunjukkan bahwa proporsi tepung pisang batu dan tepung ubi jalar kuning berpengaruh nyata terhadap warna (lightness), daya kembang, dan staleness, serta terdapat perbedaan tingkat penerimaan panelis terhadap parameter warna, aroma dan keseluruhan namun tidak terdapat perbedaan tingkat penerimaan panelis terhadap parameter rasa dan tekstur (p<0,05). Cake dengan sifat-sifat yang masih baik dan disukai terdapat pada proporsi P5 (10% tepung pisang batu: 40% tepung ubi jalar kuning) dan P6 (50% tepung ubi jalar kuning). Karakteristik kimia cake yang masih baik mengandung kadar air 26,21% - 27,58%, kadar abu 1,19% - 1,26%, kadar lemak 20,42% - 21,23%, kadar protein 11,45% - 11,74%, dan kadar karbohidrat 38,26% - 40,65%. Kata kunci: pisang batu; ubi jalar kuning; cake

scholarly journals Degradation of Phorbol Esters on the Jatropha curcas Linn. Seed by Biological Detoxification

2021 ◽  
Vol 226 ◽  
pp. 00020
Author(s):  
Hany Handajani ◽  
Riza Rahman Hakim ◽  
Ganjar Adhywirawan Sutaro ◽  
Boy Ronald Mavuso ◽  
Zhong–Wen Chang ◽  
...  
Keyword(s):  
Phorbol Ester ◽  
Jatropha Curcas ◽  
Crude Protein ◽  
Phorbol Esters ◽  
Fiber Content ◽  
Crude Fiber ◽  
Control Group ◽  
Crude Fiber Content ◽  
Biological Responses ◽  
Significant Difference

The application of fermentation is one of methods to increase food quality biologically. Availability of Jatropha curcas residual from oil factory be focused as a soybean meal or fish meal replacement. On the other hand, J. curcas residuals possess a toxic compound as well. This study aimed to examine the effect of Aspergillus niger on the nutrition and harmful content of J. curcas as a potential ingredient of feed. In brief, J. curcas residual was fermented with a detoxification method at 3 d, 5 d, and 7 d. Crude protein, fat, and crude fiber content were assessed to discover the biological responses of J. curcas post–fermentation while phorbol ester was evaluated to toxic content post–detoxification. The results showed that crude protein and fat content were highest on 7 d post–fermentation but it was no significant difference (p > 0.05). While crude fiber content showed significant difference which the 3 d fermentation had the highest content of fiber. For phorbol ester content, 3 d fermentation showed a better result than the control group (p < 0.05). The present findings suggest that A. niger is recommendable as starter to reduce fiber and toxic content of J. curcas residual at 3 d fermentation.

"ALLOMETRY" DETERMINISTIC APPROACHES IN CELL SIZE, CELL NUMBER AND CRUDE FIBER CONTENT RELATED TO THE PHYSICAL QUALITY OF KANGKONG (Ipomoea reptans) GROWN UNDER DIFFERENT PLANT DENSITY PRESSURES

2012 ◽  
Vol 09 ◽  
pp. 30-43
Author(s):  
A. SELAMAT ◽  
S. A. ATIMAN ◽  
A. PUTEH ◽  
N. A. P. ABDULLAH ◽  
M. T. M. MOHAMED ◽  
...  
Keyword(s):  
Cell Size ◽  
Plant Density ◽  
Total Yield ◽  
Cell Number ◽  
Fiber Content ◽  
Crude Fiber ◽  
Individual Plant ◽  
Crude Fiber Content ◽  
Size Number ◽  
Two Parameters

Kangkong, especially the upland type (Ipomoea reptans) is popularly consumed as a vegetable dish in the South East Asian countries for its quality related to Vitamins (A and C) and crude fiber contents. Higher fiber contents would prevent from the occurrence of colon cancer and diverticular disease. With young stem edible portion, its cell number and size contribute to the stem crude fiber content. The mathematical approach of allometry of cell size, number, and fiber content of stem could be used in determining the 'best' plant density pressure in producing the quality young stem to be consumed. Basically, allometry is the ratio of relative increment (growth or change) rates of two parameters, or the change rate associated to the log of measured variables relationship. Kangkog grown equal or lower than 55 plants m-2 produced bigger individual plant and good quality (physical) kangkong leafy vegetable, but with lower total yield per unit area as compared to those grown at higher densities.

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