scholarly journals Uji Kesukaan Hasil Jadi Kue Brownies Menggunakan Tepung Terigu dan Tepung Gandum Utuh

2014 ◽  
Vol 5 (1) ◽  
pp. 57
Author(s):  
Dianka Wahyuningtias ◽  
Trias Septyoari Putranto ◽  
Raden Nana Kusdiana
Keyword(s):  
Wheat Flour ◽  
Analysis Method ◽  
Whole Grain ◽  
The Public ◽  
Whole Wheat ◽  
Public Acceptability ◽  
Statistical Analysis Method ◽  
Whole Grain Flour ◽  
Analyze Data ◽  
Descriptive Statistical Analysis

The purpose of this research is to discover the degree of preferences in flavor, aroma, color, shape, and texture in the Brownies using 100% whole grain flour and to discover the public acceptability to the Brownies using 100% whole wheat flour. The research is using Experimental Research. The research is using a descriptive statistical analysis method that is used to analyze data in ways that describe or depict the data that has been collected. The results showed that the average yield of the Brownies using 100% whole grain flour is higher than Brownies with wheat flour. On the basis of these results, it can be concluded that people prefer like Brownies using whole grain flour instead of Brownies using wheat flour.

scholarly journals The Influence of the Use of Whole Grain Flour from Sprouted Wheat Grain on the Rheological and Microstructural Properties of Dough and Bread

2021 ◽  
Vol 2021 ◽  
pp. 1-9
Author(s):  
Natalia Naumenko ◽  
Irina Potoroko ◽  
Irina Kalinina ◽  
Rinat Fatkullin ◽  
Eva Ivanisova
Keyword(s):  
Wheat Flour ◽  
Essential Amino Acids ◽  
Raw Material ◽  
Rheological Characteristics ◽  
Microstructural Properties ◽  
Whole Grain ◽  
Wheat Grain ◽  
Whole Wheat Flour ◽  
Whole Wheat ◽  
Whole Grain Flour

Whole wheat flour from sprouted wheat grain is a full-fledged raw ingredient containing essential amino acids, easily digestible sugars, and dietary fiber, with increased digestibility and enzymatic activity. The use of this raw material in the production of food products will contribute to the creation of products for a healthy diet of the population. This study is aimed at studying the possibility of using whole grain flour from sprouted wheat in the production of bread and its effect on the rheological and microstructural properties of dough and finished products. It was found that whole wheat flour from sprouted wheat grain had an even particle size and was characterized by a uniform distribution of particles over the size range (from 53 to 209 microns— 61 ± 3 % ); large particles from 297 to 497 microns were present in an amount of no more than 10 ± 3 % . The replacement of 20% refined flour with whole wheat flour from sprouted wheat grain resulted in better values of the farinograph quality index ( 200 ± 3  mm). The bread obtained according to this recipe had a high specific volume ( 4.21 ± 0.62  mL.g-1) and optimal rheological characteristics: total deformation 13.7 ± 0.3  mm, plastic 4.3 ± 0.3  mm, and elastic 9.4 ± 0.3  mm. The study of the microstructure of dough and bread also confirmed the established dependencies. This percentage of replacement of refined flour with whole wheat flour from sprouted wheat grain can be recommended as the best for obtaining bread of good quality with high rheological characteristics.

Substituting whole grain flour for wheat flour: Impact on cake quality and glycemic index

2013 ◽  
Vol 22 (5) ◽  
pp. 1-7 ◽  
Author(s):  
In Young Bae ◽  
Hong Im Lee ◽  
Aera Ko ◽  
Hyeon Gyu Lee
Keyword(s):  
Wheat Flour ◽  
Glycemic Index ◽  
Whole Grain ◽  
Cake Quality ◽  
Whole Grain Flour

scholarly journals Effect of Fleet Availability and Controlling on Delivery Accuracy

2021 ◽  
Vol 8 (1) ◽  
pp. 112-122
Author(s):  
Astri Rumondang Banjarnahor
Keyword(s):  
Statistical Analysis ◽  
Research Result ◽  
Primary Data ◽  
Survey Method ◽  
Analysis Method ◽  
Statistical Analysis Method ◽  
Delivery Accuracy ◽  
And Control ◽  
Regression Correlation ◽  
Descriptive Statistical Analysis

This study aimed to determine the effect of fleet availability and control on the smooth delivery of PT. Cardig Logistics Indonesia. The survey method is used as a way to collect primary data. The population is taken from employees who work in the operational section and get a sample of 30 people. The writer used a descriptive statistical analysis method, multiple linear regression, correlation coefficient, determination coefficient, or determination to test the research hypothesis to conduct this research. The results showed that the availability of the fleet (X1) and controlling (X2) on the smooth delivery (Y) of PT. Cardig Logistics Indonesia has a positive and significant effect. From the research result, the more dominant is the variable of fleet availability.

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.

Wheat germ agglutinin is a biomarker of whole grain content in wheat flour and pasta

2019 ◽  
Author(s):  
David Killilea ◽  
Rebecca McQueen ◽  
Judi R. Abegania
Keyword(s):  
Wheat Flour ◽  
Total Protein ◽  
Wheat Germ Agglutinin ◽  
Wheat Germ ◽  
Whole Grain ◽  
Whole Wheat ◽  
Nutrient Density ◽  
Wheat Products ◽  
Flour Production ◽  
Wheat Kernels

Background: When consumed as whole grain, wheat has a high nutrient density that contributes to a healthy diet. However, products labeled as whole wheat can still contain a substantial amount of non-whole grain wheat, leading to confusion for consumers trying to maximize their whole grain intake. A biomarker of whole grain is needed to reveal the whole grain status within wheat-based foods.Objective: Wheat germ agglutinin (WGA), a lectin found predominantly in the germ tissue of wheat kernels, was evaluated as a biomarker of whole grain in commercial wheat products. Methods: The levels of WGA within wheat flour and pasta were assessed by an immunoblot method and compared to a whole grain standard. WGA content was also compared to other biomarkers including starch, minerals, phytate, and total protein content.Results: WGA content tightly correlated with the percentage of whole grain in pre-made mixtures of whole wheat and refined (white) flours. Several commercial flours labeled as whole wheat were then tested for WGA content and found to contain up to 40% less WGA compared to a whole grain standard. Several commercial pasta products labeled as whole wheat were also tested for WGA content and found to contain up to 90% less WGA compared to a whole grain standard. The discrepancies in WGA content were unlikely due to wheat varietial differences alone, as the WGA content measured in common varieties used in domestic wheat flour production varied less than 25%. Other wheat constituents including starch, mineral, phytate, and total protein were less consistent and did not discriminate between the commercial whole wheat flours and pasta products. Conclusions: The WGA content within wheat flour and pasta correlated with the levels of whole grain and identified discrepancies when tested in commercial wheat products compared to a whole wheat standard. WGA is a unique biomarker that could help identify which wheat products have the greatest amount of whole grain wheat.

scholarly journals MENINGKATKAN HASIL BELAJAR IPA MELALUI MODEL GROUP INVESTIGATION BERBANTUAN VIDEO PADA SISWA SEKOLAH DASAR

2017 ◽  
Vol 1 (3) ◽  
Author(s):  
Angelique Rabeka Lasfeto
Keyword(s):  
Student Learning ◽  
Learning Outcomes ◽  
Student Learning Outcomes ◽  
Test Method ◽  
Analysis Method ◽  
Video Assisted ◽  
Statistical Analysis Method ◽  
The Subject ◽  
Quantitative Descriptive ◽  
Descriptive Statistical Analysis

This study aims to determine the improvement of student learning outcomes through video-assisted group investigation model. This type of research is a classroom action research with the subject of research is the students of grade V SD N 4 Kaliuntu as many as 38 people. Data collection in this research is done by test method in the form of multiple choice. The data that have been obtained is then analyzed using quantitative descriptive statistical analysis method. The results of this study indicate that in the first cycle the average learning outcome of IPA of 70.02 has increased by 10.5 in cycle II to 80.07. While for the students' completeness score in the first cycle of 76.31% of the students who numbered 38 people only thoroughly for 29 people. And the increase in cycle II of 7.89% to 84.21% and students experiencing completeness in learning as many as 32 people from 38 people. The results of this study indicate that student learning outcomes can be increased through the video-assisted group investigation model

scholarly journals PERILAKU KONSUMEN BUAH APEL DI KOTA MANADO

2015 ◽  
Vol 7 (3) ◽  
pp. 22
Author(s):  
Olfie Suzana Benu
Keyword(s):  
Consumer Behavior ◽  
Reference Group ◽  
External Factors ◽  
Analysis Method ◽  
Statistical Analysis Method ◽  
Internal And External Factors ◽  
And Behavior ◽  
Consumer Tastes ◽  
The City ◽  
Descriptive Statistical Analysis

This research has been conducted in Manado using primarydata, descriptive statistical analysis method. This study aims todetermine internal and  external factors in consumer behavior of apples in the city of Manado. The results of this study indicate that the internal factor is the factor that comes from within the consumer  that is age, occupation,  income has a strong influence on consumer behavior of apples inthe city of Manado and external factors are factors that come fromout side the self that is consumer  reference group  and family  havean  important  influence  on consumer behavior of apples in the city of Manado.  From the consumer behavior of apples in the city of Manado to be see  kind of the most  popular  apples are fuji apples because according to consumer tastes and  behavior of apples in the city of Manado.

scholarly journals Elastisitas Harga dan Pendapatan Terhadap Permintaan Kredit Sepeda Motor di Kabupaten Manokwari

2019 ◽  
Vol 2 (2) ◽  
pp. 158
Author(s):  
Yuyun Puji Rahayu
Keyword(s):  
Regression Analysis ◽  
Statistical Analysis ◽  
Linear Regression Analysis ◽  
Analysis Tool ◽  
Analysis Method ◽  
Elasticity Of Demand ◽  
Statistical Analysis Method ◽  
Log Linear ◽  
Price Demand ◽  
Descriptive Statistical Analysis

The purpose of the research was to analyze the elasticity of credit of motorbike at PT. FIF in Manokwari Regency. The method used is descriptive statistical analysis method with interview and questionnaire instruments as guidelines. Data analysis was performed using a log-linear regression analysis tool to determine the elasticity of demand. The results showed that only the price had a negative and significant effect on the demand for motorcycle credit in Manokwari Regency. While the level of income does not affect the demand for motorcycle credit at 95% confidence level. The elasticity value of price demand is 0.079

scholarly journals An Intervention With Michigan-Grown Wheat in Healthy Adult Humans to Determine Effect on Gut Microbiota: Protocol for a Crossover Trial (Preprint)

2021 ◽  
Author(s):  
Gigi A Kinney ◽  
Eliot N Haddad ◽  
Linda S Garrow ◽  
Perry K W Ng ◽  
Sarah S Comstock
Keyword(s):  
Gut Microbiota ◽  
Wheat Flour ◽  
Intestinal Inflammation ◽  
Production Capacity ◽  
Whole Grain ◽  
Gastrointestinal Microbiota ◽  
White Wheat ◽  
Whole Wheat ◽  
The Impact ◽  
Butyrate Production

BACKGROUND Daily fiber intake can increase the diversity of the human gut microbiota as well as the abundance of beneficial microbes and their metabolites. Whole-grain wheat is high in fiber. OBJECTIVE This manuscript presents a study protocol designed to understand the effects of different types of wheat on gastrointestinal tract microbes. METHODS Human adults will consume crackers made from three types of wheat flour (refined soft white wheat, whole-grain soft white wheat, and whole-grain soft red wheat). In this study, participants will alternate between crackers made from refined soft white wheat flour to those made from whole-grain soft white wheat and whole-grain soft red wheat flour. Survey and stool sample collection will occur after 7-day treatment periods. We will assess how wheat consumption affects gastrointestinal bacteria by sequencing the V4 region of 16S rRNA gene amplicons and the inflammatory state of participants’ intestines using enzyme-linked immunosorbent assays. The butyrate production capacity of the gut microbiota will be determined by targeted quantitative real-time polymerase chain reaction. RESULTS We will report the treatment effects on alpha and beta diversity of the microbiota and taxa-specific differences. Microbiota results will be analyzed using the vegan package in R. Butyrate production capacity and biomarkers of intestinal inflammation will be analyzed using parametric statistical methods such as analysis of variance or linear regression. We expect whole wheat intake to increase butyrate production capacity, bacterial alpha diversity, and abundance of bacterial taxa responsive to phenolic compounds. Soft red wheat is also expected to decrease the concentration of inflammatory biomarkers in the stool of participants. CONCLUSIONS This protocol describes the methods to be used in a study on the impact of wheat types on the human gastrointestinal microbiota and biomarkers of intestinal inflammation. The analysis of intestinal responses to the consumption of two types of whole wheat will expand our understanding of how specific foods affect health-associated outcomes. INTERNATIONAL REGISTERED REPORT DERR1-10.2196/29046

scholarly journals The study results of biochemical properties of naked oats and physical properties of the dough mixtures with wheat flour

2021 ◽  
pp. 61-65
Author(s):  
Е. N. Shabolkina ◽  
S. N. Shevchenko ◽  
N. V. Anisimkina
Keyword(s):  
Physical Properties ◽  
Wheat Flour ◽  
Biochemical Properties ◽  
Rheological Parameters ◽  
Whole Grain ◽  
Naked Oat ◽  
White Flour ◽  
Oat Flour ◽  
Whole Grain Flour ◽  
Naked Oats

Adding oat products to composite mixtures during baking increases the biological value of a new product. The purpose of the current study was to assess the biochemical properties of grain of the naked oat varieties ‘Baget’ and ‘Bekas’, to establish the rheological parameters of dough mixtures obtained by mixing white oat flour and whole grain flour with high-quality wheat flour according to the farinographic analysis. The introduction of oat products into the mixture affects the structural and mechanical indicators of the dough and can improve or worsen the quality indicators of bakery products. It is the decoding of the diagrams (Brabender farinograph, Chopin alveograph, etc.) that satisfy the questions related to the study of dough, with the characteristics of the physical properties of dough. There has been established a high nutritional grain value of the naked oat varieties (whole grain and white flour), when the protein percentage was on 5.3–7.6% more than in wheat flour and oil content was almost 6–5 times higher, which indicated great opportunities for using this grain crop in bakery. The study of the rheological parameters of dough showed that in composite mixtures the type of ingredients (whole grain flour, white flour) and the proportion of naked oats products (10, 20, 30%) differently affect the physical properties of dough, i.e. in relation to premium wheat flour, dilution of dough increases on 40–140 u.f., resistance of dough to extension (stability) reduces on 2.5–6.0 min and valorigraphic number reduces on 10–36 u.v. When mixing with white oat flour compared to whole grain, the physical properties of the dough are characterized by the best indicators, however, the introduction of whole-ground oat flour in the mixture retains all the benefits of oat grain. There were no significant differences between the naked oat varieties ‘Baget’ and ‘Bekas’ in the effect on the rheological parameters of the dough. When using oat flour in mixtures, there was identified a tendency to deterioration of the physical properties of dough, the differences were significant in terms of the resistance of dough to extension (stability) and valorigraphic number.

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