Pengaruh Substitusi Tepung Jagung (Zea Mays L.) Pada Pembuatan Kue Semprit Terhadap Daya Terima Konsumen

2021 ◽  
Vol 4 (1) ◽  
pp. 28-33
Author(s):  
Fiki Adi Saputra ◽  
Rusilanti ◽  
Mariani
Keyword(s):  
Zea Mays ◽  
Zea Mays L ◽  
Hypothesis Test ◽  
Consumer Acceptability ◽  
State University ◽  
Friedman Test ◽  
Culinary Arts ◽  
Corn Flour ◽  
Experiment Method ◽  
Test Result

The objective of the research is to study the influence corn flour substitute on making semprit cookies with different percentages towards consumer acceptability. This research conducted on Pastry and Bakery Laboratory, Vocational Education in Culinary Arts, State University of Jakarta since September 2019 until August 2020. This research uses experiment method. Consumer acceptability test done by 20 not trained panelists to assess of semprit cookies covering aspects colors, flavor, tastes, and textures semprit cookies. Hypothesis test result using Friedman Test with significant level a = 0.05 continued with Tuckey’s Test show that there is influence on semprit cookies substitute with corn flour on colors aspects percentages 35%, 50%, and 65% towards consumer acceptability. The result of taste and texture aspects also shows there is influence of semprit cookies with corn flour substitute towards consumer acceptability. While in aroma aspects there is no influence of semprit cookies substitution corn flour towards consumer acceptability. Based on consumer acceptability test noted that the most preffered product on semprit cookies with corn flour substitute is semprit cookies with percentages 50%. Penelitian ini bertujuan untuk mempelajari pengaruh substitusi tepung jagung pada pembuatan kue semprit dengan persentase yang berbeda terhadap daya terima konsumen. Penelitian dilakukan di Laboratorium Pastry and Bakery, Program Studi Pendidikan Tata Boga, Fakultas Teknik, Universitas Negeri Jakarta sejak September 2019 hingga Agustus 2020. Penelitian ini menggunakan metode eksperimen. Uji daya terima konsumen dilakukan pada 20 panelis agak terlatih untuk menilai kue semprit meliputi aspek warna, rasa, aroma, dan tekstur kue semprit. Hasil pengujian hipotesis menggunakan uji Friedman dengan taraf signifikan a = 0.05 dan dilanjutkan dengan uji Tuckey menunjukkan bahwa terdapat pengaruh pada kue semprit substitusi tepung jagung pada aspek warna dengan persentase 35%, 50%, dan 65% terhadap daya terima konsumen. Hasil pada aspek rasa dan tekstur juga menunjukkan adanya pengaruh kue semprit substitusi tepung jagung terhadap daya terima konsumen. Sedangkan pada aspek aroma tidak terdapat pengaruh substitusi tepung jagung terhadap daya terima konsumen. Berdasarkan hasil uji daya terima konsumen diketahui bahwa produk yang paling disuka pada pembuatan kue semprit substitusi tepung jagung adalah kue semprit dengan substitusi tepung jagung dengan persentase 50%.

Penambahan Bubuk Angkak Pada Pembuatan Bolu Kukus Merekah

2020 ◽  
Vol 3 (2) ◽  
pp. 9-17
Author(s):  
Fatimah Khairun Nisa ◽  
Nur Riska ◽  
I Gusti Ayu Ngurah Singamurni
Keyword(s):  
Experimental Method ◽  
Consumer Acceptance ◽  
Consumer Acceptability ◽  
State University ◽  
Test Results ◽  
Friedman Test ◽  
Significance Level ◽  
Sponge Cake ◽  
Validity Test ◽  
Test Result

Abstract This study aims to determine and analyze the effect of the addition of angkak powder in the making of steamed sponge cake on consumer acceptability. This research was conducted at Culinary Education’s Pastry and Bakery Laboratory in State University of Jakarta from February 2019 to January 2020, by using an experimental method. The results of the validity test by expert lecturers showed that the steamed sponge cake with the addition of Angkak powder of 5%, 10% and 15% were feasible and could be continued with hedonic tests. Results of analysis using Friedman test with significance level α = 0.05 proves there was no influence on the aroma and texture aspects, whereas the Friedman test result on the color and taste aspect there is an influence of adding angkak powder. Tuckey test results show that in the color aspect steamed sponge cake with the addition of angkak powder by 10% and 15%, along on the taste aspect 10% addition of angkak powder were the most preferred sample by consumers. Making steamed sponge cake with the addition of angkak powder by 10% is the most preferred formula from all aspects and it is recommended formula related to maximizing the use of angkak as a natural coloring agent in food. Keywords: Addition, Angkak Powder, Steamed Sponge Cake, Consumer Acceptance. Abstrak Penelitian ini bertujuan untuk mengetahui dan menganalisis pengaruh penambahan bubuk angkak pada pembuatan bolu kukus merekah terhadap daya terima konsumen. Penelitian ini dilakukan di Laboratorium Pastry dan Bakery Universitas Negeri Jakarta, sejak Februari 2019 hingga Januari 2020, dengan menggunakan metode eksperimen. Hasil uji validitas kepada dosen ahli menunjukkan bahwa bolu kukus merekah dengan penambahan bubuk angkak sebesar 5%, 10% dan 15% sudah layak dan dapat dilanjutkan dengan uji hedonik. Hasil analisis dengan menggunakan uji friedman dengan taraf signifikansi α = 0,05 membuktikan tidak terdapat pengaruh penambahan bubuk angkak pada pembuatan bolu kukus merekah terhadap daya terima konsumen pada aspek aroma dan tekstur, sedangkan hasil uji Friedman pada aspek warna dan rasa terdapat pengaruh penambahan bubuk angkak, sehingga pada aspek warna dan rasa dilanjutkan dengan uji Tuckey. Hasil uji Tuckey menunjukkan bahwa pada aspek warna bolu kukus merekah dengan penambahan angkak sebesar 10% dan 15%, serta pada aspek rasa penambahan bubuk angkak sebesar 10% merupakan sampel yang paling disukai konsumen. Pembuatan bolu kukus merekah dengan penambahan bubuk angkak sebesar 10% merupakan formula yang paling disukai dari keseluruhan aspek serta direkomendasikan terkait memaksimalkan pemanfaatan angkak sebagai pewarna alami pada makanan. Kata-kata kunci: Penambahan, Bubuk Angkak, Bolu Kukus Merekah, Daya Terima Konsumen.

scholarly journals Preparación y Usos de la Harina de Maíz en Antojitos Regionales en el Municipio de Escárcega, Campeche, México

2021 ◽  
Vol 17 (37) ◽  
pp. 260
Author(s):  
Cecilia Del Jesús López Velasco ◽  
Arianna Del Ángel Pacheco May ◽  
Bibiana Piedra Vázquez ◽  
Maximiliano Vanoye Eligio
Keyword(s):  
Zea Mays ◽  
Zea Mays L ◽  
Annual Grass ◽  
Corn Flour ◽  
Southern State ◽  
Different Types ◽  
The Right ◽  
Corn Masa ◽  
The City ◽  
Los Grupos

Corn, as it is said in Mexico (Zea mays L.) is an annual grass native to America, specifically from the central-western region of Mexico. There is a great diversity of varieties of corn. Ethnic groups and farmers have selected this crop for thousands of years for different uses, and have created and preserved the right types of corn for specialized uses. Based on all of the above, the objective of this research was to identify the processes of the preparation of corn flour (masa) and its uses in the gastronomy of the southern state of Campeche, Mexico. In order to achieve the research, a total of 28 establishments were visited, 10 dedicated to the production of corn flour (masa) and 18 focused on the preparation of regional snacks based on corn masa. Basically two ways of preparing corn flour were observed. Similarly, for the preparation of the dough to make regional snacks, four styles were identified. In the city of Escárcega 14 different types of regional snacks are sold. Fried or comal empanadas are the ones in greatest demand. The south of the state of Campeche presents a gastronomic wealth in the preparation of regional snacks, since it has influences from the central and southern communities of Mexico, so it is important to consider the area as an area rich in its gastronomy. El maíz, como se dice en México (Zea mays L.) es una gramínea anual originaria de América, concretamente de la región centro Occidente de México. Existe una gran diversidad de variedades de maíz. Los grupos étnicos y agricultores han seleccionado este cultivo por miles de años para diferentes usos, y han creado y conservado los tipos adecuados de maíz para usos especializados. Con base en todo lo anterior, el objetivo de la presente investigación fue identificar los procesos de la preparación de la harina de maíz (masa) y sus usos en la gastronomía del sur del estado de Campeche, México. Para el logro de la investigación se visitaron en total 28 establecimientos, 10 dedicados a la elaboración de la harina de maíz (masa) y 18 enfocadas a la preparación de antojitos regionales a base de masa de maíz. Se observaron básicamente dos formas de preparar harina de maíz. De igual forma para la preparación de la masa para elaborar antojitos regionales fueron identificados cuatro estilos. En la ciudad de Escárcega se comercializan 14 tipos diferentes de antojitos regionales. Las empanadas fritas o al comal son las de mayor demanda. El sur del estado de Campeche presenta una riqueza gastronómica en la preparación de antojitos regionales, ya que presenta influencias de comunidades centro y sur de México, por lo que es importante considerar al área como una zona rica en su gastronomía.

scholarly journals PERBEDAAN KARAKTERISTIK KIMIA DAN DAYA CERNA PATI TEPUNG JAGUNG DAN TEPUNG KECAMBAH JAGUNG (Zea mays L.)

2018 ◽  
Vol 7 (1) ◽  
pp. 43
Author(s):  
Willem Kurniawan Lombu ◽  
Ni Wayan Wisaniyasa ◽  
AAI. Sri Wiadnyani
Keyword(s):  
Zea Mays ◽  
Chemical Composition ◽  
Moisture Content ◽  
Zea Mays L ◽  
Starch Content ◽  
Fat Content ◽  
Ash Content ◽  
Starch Digestibility ◽  
Corn Flour ◽  
The Difference

This study aims to determine the difference of characteristic and starch digestibility of germinated and ungerminated flour. This study used randomized complete design (RCD) three repeated. The corn germinated for 36 hours. Corn germinated flour and ungerminated flour were evaluated directly of the chemical composition of the flour content, moisture content, ash content, protein, fat, carbohydrates, fiber, starch content and starch digestibility. The results showed the corn germinated flour has increased of moisture content from 9.66% into 10.38%, increased of protein into 7.22% into 8.45%, increased of fiber content from 2.28% into 2.79% and increased of starch digestibility from 57.04% into 62.43%. While were the decreased fat content from 5.17% into 4.76%, decreased of carbohydrate from 75.41% into 73.89% and decreased of starch content from 76.10% into 69.40%. The treatmented has no effect for the flour content decreased from 41.40% into 40.36% and ash content decreased from 2.52% into 2.51%. Germinated increased starch digestibility and changed the character of corn flour.

scholarly journals Synthesis and Evaluation of Maize (Zea mays L.) Accessions under Naturally Flooded Tidal-swamp Area

2021 ◽  
Author(s):  
E.S. Halimi ◽  
T.S. Pasaribu ◽  
S. Wijaya
Keyword(s):  
Zea Mays ◽  
Zea Mays L ◽  
Acid Soil ◽  
Quality Protein Maize ◽  
High Quality ◽  
Potential Yield ◽  
Tidal Swamp ◽  
High Quality Protein ◽  
Further Development ◽  
Test Result

Background: Synthesis and introduction of adaptive open-pollinated-maize accessions may help farmers at tidal-swamp to increase income, since farmers can produce the seeds directly from their plantation. Methods: This research utilized fields and farmers of such area located at South Sumatera, Indonesia. Evaluated plants consisted of Unsri-J1 to J8-accessions, generated from recurrent-selections of double-crossing populations between Indonesian varieties and introduced-accessions of high-quality protein maize (HQPSSS) from Purdue University and acid-soil tolerant accession maize (SA3) from CIMMYT. Evaluation was designed as Randomized Complete Block. Measurements were taken on five observation-plots consisted of 25 plants/plot. Statistical analysis was performed by using Analysis of Variance, followed by Fisher’s protected-LSD-test. Result: Research indicated that most accessions showed good performance. The plant-height ranged 200 to 228 cm and anthesis-period at 44 to 46 days after-planting. The half-sib seeds production ranged from 2.20 to 2.93 t/ha and the real-yield, at farmer level, ranged 5.5 to 7.7 t/ha and the potential-yield reached 7.6 to 9.6 t/ha with protein-content ranged from 8.57 to 9.48%. This research suggested that accessions of Unsri-J6, followed by Unsri-J7, J2, J5 and J1 were promising for further development.

scholarly journals Efecto de variante de riego en la producción de maíz (zea mays l.) En la Comuna Río Verde, cantón Santa Elena, Ecuador.

2016 ◽  
Vol 3 (2) ◽  
pp. 100-104
Author(s):  
Ángel León ◽  
Mercedes Arzube ◽  
Lenni Ramírez
Keyword(s):  
Zea Mays ◽  
Zea Mays L ◽  
Quadratic Equation ◽  
Coefficient Of Determination ◽  
State University ◽  
Randomized Design ◽  
El Alto ◽  
Measuring Tool ◽  
High Degree ◽  
Santa Elena

El ensayo se realizó en el Centro de Producción y Prácticas Río Verde, propiedad de la Universidad Estatal Península de Santa Elena, ubicada en la comuna Río verde cantón Santa Elena, el trabajo de investigación tuvo como objetivo evaluar el efecto de variantes de riego en el comportamiento agronómico del maíz bajo diferentes láminas de riego utilizando como instrumento de medición de la evaporación la tina clase A. Los tratamientos fueron cinco dosis de riego 60, 70, 80, 90 y 100 % de la evapotranspiración, los tratamientos se dispusieron en un diseño de bloques completos al azar con cuatro repeticiones, las medias comparadas con la prueba de Tukey  (p > 0,05). El análisis de regresión se ajusta a una ecuación de segundo grado y el coeficiente de determinación R2 0,91, el mismo que muestra el alto grado de dependencia de los resultados en función de las variantes de riego. La mayor producción la obtuvo el tratamiento  90% con 12,18 t.ha-1. AbstractEffect of irrigation variant in the corn production (Zea mays L.) at Río Verde commune, Santa Elena, Ecuador.The test was conducted at the Production and Practice Center Río Verde, owned by the Santa Elena Peninsula State University, located in Río Verde commune, Santa Elena canton, the research aimed to evaluate the effect of irrigation variations into agronomic performance of corn under different irrigation sheets using as measuring tool evaporation A class Pan. The treatments were five doses of irrigation 60, 70, 80, 90 and 100% of evapotranspiration, treatments were placed in a complete randomized design of blocks with four replications, the averages compared with the Tukey test (p> 0.05). The regression analysis fits a quadratic equation and the coefficient of determination R2 0,91 which shows the high degree of dependence of results based on irrigation variants. The highest production was obtained by the treatment with 90% with 12,18 t.ha-1. 

Effect of extrusion conditions on the anthocyanin content, functionality, and pasting properties of obtained nixtamalized blue corn flour ( Zea mays L.) and process optimization

2020 ◽  
Vol 85 (7) ◽  
pp. 2143-2152
Author(s):  
Mariela Menchaca‐Armenta ◽  
Benjamín Ramírez‐Wong ◽  
Patricia I. Torres‐Chávez ◽  
Armando Quintero‐Ramos ◽  
Ana I. Ledesma‐Osuna ◽  
...  
Keyword(s):  
Zea Mays ◽  
Process Optimization ◽  
Zea Mays L ◽  
Pasting Properties ◽  
Anthocyanin Content ◽  
Corn Flour ◽  
Blue Corn

scholarly journals COEFICIENTE DUAL DE CULTIVO DO MILHO PIPOCA EM TANGARÁ DA SERRA – MT

Irriga ◽  
2019 ◽  
Vol 24 (3) ◽  
pp. 473-485
Author(s):  
Cleonir Andrade Faria Junior ◽  
Rivanildo Dallacort ◽  
Paulo Sérgio Lourenço de Freitas ◽  
João Danilo Barbieri ◽  
Roberto Rezende ◽  
...  
Keyword(s):  
Zea Mays ◽  
Zea Mays L ◽  
Potential Evapotranspiration ◽  
Crop Coefficient ◽  
Sprinkler System ◽  
State University ◽  
Mato Grosso ◽  
Uniformity Coefficient ◽  
Culture Cycle ◽  
Red Latosol

COEFICIENTE DUAL DE CULTIVO DO MILHO PIPOCA EM TANGARÁ DA SERRA – MT     CLEONIR ANDRADE FARIA JUNIOR1; RIVANILDO DALLACORT2; PAULO SERGIO LOURENÇO DE FREITAS3; JOÃO DANILO BARBIERI4; ROBERTO REZENDE5 E WILLIAM FENNER6   1Doutorado no Programa de Pós-Graduação em Agronomia, Universidade Estadual De Maringá, Av. Colombo, nº 5790 – Zona 07, bloco j45, 2º piso, CEP - 87020-900, Maringá/PR/Brasil, [email protected] 2Professor do Programa de Pós-Graduação em Ambiente e Sistema de Produção Agrícola, Universidade do Estado de Mato Grosso, Rodovia MT  358, Km 07 (s/n) – Jardim Aeroporto, CEP: 78300-000, Tangará da Serra/MT/Brasil, [email protected] 3Professor no Programa de Pós-Graduação em Agronomia, Universidade Estadual De Maringá, Av. Colombo, nº 5790 – Zona 07, bloco j45, 2º piso, CEP - 87020-900, Maringá/PR/Brasil, [email protected] 4Doutorando no Programa de Pós-Graduação em Agronomia, Universidade Estadual De Maringá, Av. Colombo, nº 5790 – Zona 07, bloco j45, 2º piso, CEP - 87020-900, Maringá/PR/Brasil, [email protected] 5Professor no Programa de Pós-Graduação em Agronomia, Universidade Estadual De Maringá, Av. Colombo, nº 5790 – Zona 07, bloco j45, 2º piso, CEP - 87020-900, Maringá/PR/Brasil, [email protected] 6Doutor no programa de Pós-Graduação em Agricultura Tropical, Universidade Federal de Mato Grosso, Av. Fernando Corrêa da Costa, nº 2367, Bairro Boa Esperança, CEP – 78060-900, Cuiabá/MT/Brasil. [email protected]     1      RESUMO   O objetivo deste trabalho foi determinar o coeficiente duplo da cultura do milho pipoca para o município de Tangará da Serra - MT, utilizando lisímetros de pesagem. O experimento no campus da Universidade do Estado de Mato Grosso- UNEMAT, sendo o solo classificado como Latossolo Vermelho distroférrico, com textura muito argilosa. A semeadura foi realizada no dia 02/05/2015, nos seis lisímetros de pesagem, previamente calibrados com coeficientes de determinação acima de 0,99, para a bordadura foi utilizada uma semeadora de plantio direto, com espaçamento entre linhas de 0,45 m, a colheita foi realizada manualmente no dia 16/08/2015. As irrigações foram realizadas conforme a evapotranspiração potencial calculada diariamente pelos lisímetros e irrigados quando necessário por sistema de aspersão composto de 6 aspersores, com coeficiente de uniformidade de distribuição de 86%. Durante o desenvolvimento da cultura foram medidos diariamente a variação de massa dos microlisímetros por meio de pesagem, determinando a evaporação de água no solo em todas as fases da cultura. Durante o ciclo da cultura a temperatura média foi de 24,5°C e um aporte hídrico total de 571,4 mm. Os valores médios de Kcb obtidos na fase inicial, pleno desenvolvimento e maturação, foram de 0,7, 1,10 e 0,3 respectivamente.   Palavras-Chave: evapotranspiração, Zea mays L. subsp. everta, lisímetro de pesagem.     FARIA JUNIOR, C. A.; DALLACORT, R.; FREITAS, P. S. L. DE; BARBIERI, J. D.; REZENDE, R.; FENNER, W. DUAL CROP COEFFICIENT OF MAIZE CORN OF TANGARÁ DA SERRA – MT     2      ABSTRACT   The objective of this work was to determine the double coefficient of maize corn crop for the municipality of Tangará da Serra - MT, using weighing lysimeters. The experiment was conducted in State University of Mato Grosso – UNEMAT’s campus, and the soil was classified as dystroferric Red Latosol, with very clayey texture. Sowing was carried out on May 2, 2015, in the six weighing lysimeters, previously calibrated with determination coefficients above 0.99. For the border, a no-till seeding with row spacing of 0.45 m was used. Harvest was performed manually on 08/16/2015. Irrigations were performed according to the potential evapotranspiration calculated daily by the lysimeters and irrigated when necessary by a sprinkler system composed of 6 sprinklers, with distribution uniformity coefficient of 86%. During the development of the culture, mass variation of microlysimeters was measured daily by weighing, determining the evaporation of water in the soil in all phases of the culture. During the culture cycle the average temperature was 24.5 ° C and the total water supply was 571.4 mm. The average Kcb values obtained in the initial phase, full development and maturation phases were 0.7, 1.10 and 0.3 respectively.   Keywords: evapotranspiration, zea mays l. subsp. everta, weighing lysimeter.

scholarly journals The potentiality of bioethanol production from corn (Zea mays L.) as a renewable source

2020 ◽  
pp. 1-4
Author(s):  
M. N. Yesmin ◽  
M. A. K. Azad ◽  
M. Kamuruzzaman ◽  
S. Ali
Keyword(s):  
Zea Mays ◽  
Alcoholic Fermentation ◽  
Zea Mays L ◽  
Bioethanol Production ◽  
Distillation Process ◽  
Recent Past ◽  
Corn Flour ◽  
Yeast Saccharomyces Cerevisiae ◽  
Corn Production ◽  
Renewable Source

Corn (Zea mays L.)  is one of the versatile crop which is used as food, feed, fodder and in recent past as a source of bio-fuel. The sub-tropical climate is very favorable for corn cultivation. Traditionally, corn was grown in South and Southeast Asia primarily as a subsistence food crop. Worldwide it is being cultivated in over 170 countries representing an area of 185 million ha with a productivity of 5.62 t ha-1 (FAO, 2017). Out of world corn production of 1037 million MT, SAARC countries comprising of Afghanistan, Bangladesh, Bhutan, India, Maldives, Nepal, Pakistan and Sri Lanka represent 3.2 % with a productivity of 3.8 t ha-1. Among SAARC countries, the highest productivity of 6.9 t ha-1 is reported in Bangladesh. Corn can be an important renewable source for bioethanol production. This research was carried out to evaluate Bangladeshi Corn for optimum bioethanol production. A 100 g of corn flour was mixed with 300 ml distilled water was blended and sterilized. The experiment was conducted with a temperature of 30 oC, pH 6.0 and 20 % sugar concentration. For alcoholic fermentation, 200 ml yeast (Saccharomyces cerevisiae CCD) was added to make the total volume 500 ml. Addition of small amount of 1750 unit α-amylase enzyme to the substrate solution was found to enhance the fermentation process quicker. After 6-days of incubation time corn produces 63.57 ml of ethanol with 13.33 % (v/v) purity. The non-filtered solution produces comparatively more ethanol (63.57 ml with 13.33 % purity) than the filtered solution (53.66 ml with 10 % purity). The purity can be increased by re-distillation process.   

scholarly journals KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK FLAKE BERBAHAN TEPUNG JAGUNG (ZEA MAYS L.), TEPUNG KACANG HIJAU (PHASEOLUS RADIATUS) DAN LABU KUNING LA3 (CUCURBITA MOSCHATA)

2020 ◽  
Vol 16 (1) ◽  
pp. 34
Author(s):  
Mukhammad Fauzi ◽  
NFN Giyarto ◽  
Triana Lindriati ◽  
Hema Paramashinta
Keyword(s):  
Zea Mays ◽  
Water Level ◽  
Mung Bean ◽  
Zea Mays L ◽  
Beta Carotene ◽  
Taste Preference ◽  
Cucurbita Moschata ◽  
Corn Flour ◽  
Bean Flour ◽  
Organoleptic Characteristics

<p>Flake dapat dibuat dari tepung jagung, dicampur dengan tepung kacang hijau dan labu kuning LA3. Kombinasi yang tepat antara tepung jagung, tepung kacang hijau dan labu kuning LA3 dapat menghasilkan flake dengan nilai gizi yang baik. Tujuan penelitian ini adalah untuk mengetahui karakteristik dan formulasi terbaik dalam pembuatan flake berbahan tepung jagung, tepung kacang hijau dan labu kuning LA3. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) faktor tunggal, yaitu rasio tepung jagung, tepung kacang hijau dan labu kuning LA3 berturut-turut, (80:15:5; 70:20:10; 60:25:15; 50:30:20 dan 40:35:25), dengan tiga kali ulangan. Hasil penelitian menunjukkan bahwa proporsi tepung jagung, tepung kacang hijau dan labu kuning LA3 berpengaruh terhadap warna, tekstur, daya rehidrasi, betakaroten dan kadar air flake yang dihasilkan. Berdasarkan uji efektifitas dari penelitinan ini, proporsi flake terbaik diperoleh pada perlakuan P3 yaitu flake dengan variasi tepung jagung 60%, tepung kacang hijau 25% dan labu kuning LA3 15% dengan nilai lightness 62,38, tekstur 347,34 g/mm, daya rehidrasi 30,79%, betakaroten 1,94 mg/100g, kadar air 3,11%, kadar abu 2,4%, kadar protein 8,71%, kadar lemak 8,45%, karbohidrat 77,59%, total energi 421,25 kkal/100gram, nilai kesukaan warna 3,64 (netral hingga suka), nilai kesukaan tekstur 4,08 (suka), nilai kesukaan rasa 3,60 (netral hingga suka), nilai kesukaan aroma 3,64 (netral hingga suka) dan nilai kesukaan keseluruhan 4,20 (suka hingga sangat suka).</p><p><em><span><strong>Physicochemical and Organoleptic Characteristics of Flake Made from Corn (Zea mays L.), Mung Bean (Phaseolus radiatus) and Yellow Pumpkin LA3 (Cucurbita moschata) Flour.</strong><br /></span></em></p><p><em><span>Flake can be made from corn flour (source of carbohydrate), mixed with mung bean flour (source of protein) and yellow pumpkin LA3 (source of vitamins). The best combination of corn flour, mung bean flour and yellow pumpkin LA3 can produce flake with good nutrition. The aim of the research was to characteristic and best ratio of flake made from corn corn flour, mung bean flour and yellow pumpkin LA3. This research was conducted using Completely Randomized Design (CRD) single factors with ratio of corn corn flour, mung bean flour and yellow pumpkin LA3 (80:15:5; 70:20:10; 60:25:15; 50:30:20 and 40:35:25), and repeated thrice each parameters. The results revealed that the proportions of corn flour, mung bean flour and yellow pumpkin LA3 influenced the color, texture, rehydration power, beta-carotene and water level of the resulting flake. Based on the effectiveness test of this research, the best flake proportion was obtained in P3 treatment that was flake with the variations of corn flour 60%, mung bean flour 25% and yellow pumpkin LA3 15%, had a lightness value of 62.38, texture of 347.34 g/mm, rehydration power of 30.79%, beta-carotene of 1.94 mg/100g, water level of 3.11%, ash content of 2.4%, protein content of 8.71%, fat content of 8.45 %, carbohydrate of 77.59%, total energy of 421.25 kcal/100gram, color preference value of 3.64 (neutral up to like), texture preference value of 4.08 (like), taste preference value of 3.60 (neutral up to like), aroma preference value of 3.64 (neutral up to like) and the whole preference value of 4.20 (like up to very like).</span></em></p>

The Effect of Cooling Techniques on The Making Of Tofu And Fish Menchi Katsu Against Consumers Acceptance

2020 ◽  
Vol 3 (2) ◽  
pp. 25-32
Author(s):  
Dewo Pinta Wirantomo ◽  
Yati Setiati ◽  
Mahdiyah
Keyword(s):  
Experimental Method ◽  
Hypothesis Test ◽  
State University ◽  
Friedman Test ◽  
Study Program ◽  
Education Study ◽  
Culinary Education ◽  
Cooling Technique

This research aims to determine and analyze the effect of cooling technique in the making of tofu and fish menchi katsu to the acceptence of costumers based on aspects of color, flavor, aroma, and texture. This research was conducted in the laboratory of pastry and bakery processing at the culinary education study program of State University of Jakarta. This research started from the begining of May 2019 until December 2019. The method used is using experimental method. The sample in this study were tofu and fish menchi katsu with the additional cooling technique of 30°C, 8°C and -9°C, which were then given to 30 rather skilled panelists whis assessed all of the aspects. Based on the results of hypothesis test by using friedman test and tuckey test of aspect of color, flavor, and aroma it was proven there was an effect of cooling technique in the making of tofu and fish menchi katsu. Whereas in aspect of texture that there was the only one with effect. Generally, the conclusion of the results of the result of organoleptic assessment that tofu and fish menchi katsu with the most preffered cooling technique of tofu and fish menchi katsu from the aspect of color, flavor, aroma, and texture was with freezer temperature of -9°C.

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