Pemanfaatan Tepung Biji Nangka (Artocarpus heterophyllus)  dan Tepung Singkong (Manihot esculenta) Dengan  Penambahan Pigmen Klorofil Pada Sayuran Sebagai Sumber  Antioksidan Beras Analog

Jackfruit seeds have high carbohydrate and protein, which is around 56.21% and 12.19%. Substitution with cassava starch which has amylose and amylopectin can help analog rice characteristics. The addition of natural dyes such as chlorophyll is also needed in the diversification of analog rice food as a source of antioxidants. The purpose of this study was to find out the diversification of jackfruit seed processing through the use of jackfruit seed flour and cassava flour substitution into analog rice, determine the effect of adding extracts to different vegetables on the physicochemical and organoleptic properties of analog rice, knowing the presence of chlorophyll and antioxidant content in analog rice substitution jackfruit seed flour and cassava flour. This study uses Nested design / nested design. Nest/parent namely the proportion of flour with 3 levels (10% jackfruit seed flour and 90% cassava flour, 20% jackfruit seed flour and 80% cassava flour, 30% jackfruit seed flour and 70% cassava flour) and the nest is a pigment with 4 levels (without pigments, green spinach pigments, suji leaf pigments, moringa leaf pigments). The results showed a very significant effect on water content, ash content, fat, protein, carbohydrates, antioxidants, chlorophyll, absorption, brightness, color (a-), and color (b +), redeem and organoleptic such as taste, texture, shape, and liking. Organoleptic texture has no real effect. The best treatment for T3W2 treatment is the proportion of 30% jackfruit seed flour and 70% tapioca flour with the addition of pigment from green spinach.

Download Full-text

Analisis Kandungan Makronutrien Formula Bakso Ikan Lele Dumbo (Clarias gariepinus) dengan Tepung Biji Nangka (Artocapus Heterophyllus)

JURNAL Al-AZHAR INDONESIA SERI SAINS DAN TEKNOLOGI ◽

10.36722/sst.v5i2.354 ◽

2019 ◽

Vol 5 (2) ◽

pp. 79

Author(s):

Tifany Prasaja ◽

Titis Sari Kusuma ◽

Rahma Micho Widyanto ◽

Ilzamha Hadijah Rusdan

Keyword(s):

Moisture Content ◽

Clarias Gariepinus ◽

Proximate Analysis ◽

Ash Content ◽

African Catfish ◽

Test Results ◽

High Fat ◽

Low Calorie ◽

Seed Flour ◽

Tapioca Flour

Abstrak –Kondisi keabnormalan profil lemak yang tinggi secara tidak langsung menggambarkan keadaan dislipidemia. Konsumsi ikan yang masih rendah dan potensi biji nangka yang memiliki kalori rendah dapat dijadikan alternatif makanan rendah kalori berupa bakso ikan. Sebelumnya telah dilakukan uji daya terima formula bakso ikan dengan tepung biji nangka, tetapi komposisi formula tersebut belum sesuai dengan SNI 766:2014. Penelitian ini bertujuan untuk mengetahui kandungan makronutrien produk bakso ikan lele dumbo yang diformulasikan dengan tepung biji nangka, serta mengetahui formula terbaik yang sesuai dengan SNI. Terdapat tiga formula bakso ikan yaitu P0 (25,8% ikan lele dan 64,5% tepung tapioka), P1 (25,8% ikan lele dan 64,5% tepung biji nangka), dan P2 (45,2% ikan lele dan 45,2% tepung biji nangka). Ketiga formula dilakukan uji proksimat dengan dua kali ulangan untuk variabel kadar protein, lemak, karbohidrat, kadar abu, kadar air dan serat kasar. Hasil uji ANOVA menyatakan terdapat perbedaan diantara ketiga formula pada semua variabel dan formula yang paling sesuai dengan SNI 766:2014 adalah formula P2 yang mengandung protein 10,35%, lemak 1,64%, karbohidrat 23,97% yang setara dengan 151,92 kkal/100 g.Abstract - The abnormality of high fat profiles indirectly illustrates the condition of dyslipidemia. The consumption of fish that still low and the potential of jackfruit seeds that have low calories can be used as alternative low-calorie foods in the form of fish meatballs. Previously, it was tested the acceptability of fish meatball formula with jackfruit seed flour, but the composition of the formula was not in accordance with SNI 766: 2014. This study aims to determine the macronutrient content of African catfish meatballs formulated with jackfruit seed flour, and to find out the best formula according to SNI. There are three fish meatball formulas, namely P0 (25,8% catfish and 64,5% tapioca flour), P1 (25,8% catfish and 64,5% jackfruit seed flour), and P2 (45,2% catfish and 45,2% jackfruit seed flour). The three formulas were carried out by proximate test with two replications for variable levels of protein, fat, carbohydrate, ash content, moisture content and crude fiber. The ANOVA test results state that there are differences between the three formulas on all variables and the formula that best fits SNI 766: 2014 is P2 formula which contains 10,35% protein, 1,64% fat, 23,97% carbohydrate which is equivalent to 151,92 kcal / 100 g.Keywords – Proximate analysis, Catfish meatballs, Dislipidemia, Jackfruit seed flour, SNI.

Download Full-text

MAKING DRY NOODLES MADE FROM CASSAVA FLOUR (MANIHOT ESCULENTA CRANTZ) AND CASSAVA STARCH

Jurnal Technopreneur (JTech) ◽

10.30869/jtech.v8i2.616 ◽

2020 ◽

Vol 8 (2) ◽

pp. 103-109

Author(s):

Adnan Engelen ◽

Rahmat A Rahman ◽

Arif Murtaqi Akhmad Mutsyahidan

Keyword(s):

Content Analysis ◽

Texture Analysis ◽

Chemical Properties ◽

Cassava Starch ◽

Ash Content ◽

Color Analysis ◽

Manihot Esculenta Crantz ◽

Cassava Flour ◽

Randomized Design ◽

Physical And Chemical

This study aimed to determine the best formulation of dry noodle making from cassava flour and cassava starch and to see the physical and chemical properties of dry noodles. This study used a completely randomized design (CRD) and LSD test if there was a significant effect. The tests carried out included organoleptic tests, air content analysis, ash content analysis, color analysis and texture analysis. The results showed that the best formulation of dry noodles was a composition of 120 grams of cassava flour and 80 grams of cassava starch (M1) with a moisture content value of 9.81%, an ash content analysis of 8,7%, a color analysis of 22,1% and a texture analysis. 117,27% and had a savory taste, the aroma was not too strong and the color was a bit pale yellow.

Download Full-text

PEMANFAATAN BIJI KETAPANG (Terminalia catappa) SEBAGAI SUMBER PROTEIN DAN SERAT PADA PRODUK MAKANAN STIK

AGROTECH : JURNAL ILMIAH TEKNOLOGI PERTANIAN ◽

10.37631/agrotech.v1i1.5 ◽

2019 ◽

Vol 1 (1) ◽

pp. 27-33

Author(s):

Eman Darmawan

Keyword(s):

Water Content ◽

Wheat Flour ◽

Test Method ◽

Snack Food ◽

Organoleptic Properties ◽

Seed Flour ◽

A Value ◽

Randomized Design ◽

Yellow Color ◽

Completely Randomized Design

The purpose of this study was to determine the effect of substitution ketapan seed to chemical and organoleptic properties of the resulted snack food, knowing the exact level of substitution, so obtain the snack food liked the panelists. The design used in this study was completely randomized design (CRD) with single factor that influences the concentration of seed flour substitution ketapan seed consisting of 5 treatments. Each treatment be repeated 3 times. The data obtained was analyzed by Analysis of Variance (ANOVA), if there was a difference between the treatment of advanced test conducted by Duncan`s Multiple Ranges Test Method (DMRT) at the level of 5%. Substitution of wheat flour with ketapan seed flour affects the snack food produced, which can reduce the water content of the snack food and increase levels of protein and fiber snack food. Ketapan seed flour substitution preferred by the panelists was substitution ketapan seed flour up to 30% with a value of 3.52 and the criteria snack food produced had a water content of 3.67%, 15.10% db protein content, fiber content of 3.64 % db, brownish yellow color (2.95), a rather tasted wheat flour (3.35), and crispy (3.60).

Download Full-text

PENGARUH PENAMBAHAN TEPUNG GAPLEK DENGAN KONSENTRASI YANG BERBEDA TERHADAP MUTU SILASE CAIR DARI KEPALA UDANG VANAME (Litopenaeus vannamei)

Jurnal Fish Protech ◽

10.33772/jfp.v3i1.11614 ◽

2020 ◽

Vol 3 (1) ◽

pp. 125

Author(s):

Suriani Suriani ◽

Asnani Asnani ◽

Kobajashi Togo Isamu

Keyword(s):

Protein Content ◽

Litopenaeus Vannamei ◽

Proximate Composition ◽

Liquid Product ◽

Ash Content ◽

Duncan Multiple Range Test ◽

Anova Analysis ◽

Cassava Flour ◽

Shrimp Head ◽

Range Test

Effect of Acquisition of Cassava Flour With Differentcontributions to The Quality of Liquid Silage From The Heads of Vaname Shrimp (Litopenaeus vannamei) ABSTRACT Silage is a liquid product from the process of fermentation of grass, fish or waste that is used as a mixture of feed. Generally, silage is made from fish or fish waste. Fish silage is a liquid product made from the remnants of processed fishery products that are not utilized by humans without any other treatment except by acid or by bacterial inoculation. The purpose of this study was to determine the effect of the use of cassava flour on sensory values (color and aroma) and proximate composition (water content, ash content, protein content, and pH) on the liquid silage of shrimp head. This study used a Completely Randomized Design (CRD) consisting of four treatments with a ratio of cassava flour and shrimp heads respectively: 10: 90% (P1), 20: 80% (P2), 30: 70% (P3) and 40: 60% (P4) and repeated three times. Data from observations were analyzed using ANOVA (Analysis of Variance) and DMRT (Duncan Multiple Range Test) tests, each at a 95% confidence level. The results obtained indicate that the use of cassava flour has a significant influence on the sensory value which includes the color and aroma of liquid shrimp silage. The P1 treatment showed a brownish-orange color and a typical silage aroma/odor without additional odor. Proximate composition of silage includes: water content 74.2% -82.6%, ash content 1.9% -3.2%, protein content 7.4% -11.9% and pH ranges from 4.3-5.4. Keywords: Silage, Vaname shrimp head (Litopenaeus vannamei), cassava flour, Sensory Test, Proximate Composition. ABSTRAKSilase merupakan produk cair hasil proses fermentasi rerumputan, ikan ataupun limbahnya yang digunakan sebagai campuran pakan. Umumnya silase terbuat dari ikan atau limbah ikan. Silase ikan adalah suatu produk cair yang dibuat dari sisa-sisa olahan hasil perikanan yang tidak dimanfaatkan oleh manusia tanpa perlakuan lain kecuali dengan asam atau dengan inokulasi bakteri. Tujuan penelitian ini adalah untuk mengetahui pengaruh penggunaan tepung gaplek terhadap nilai sensori (warna dan aroma) dan komposisi proksimat (kadar air, kadar abu, kadar protein dan pH) pada silase cair kepala udang. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari empat perlakuan dengan perbandingan tepung gaplek dan kepala udang berturut-turut: 10:90% (P1), 20:80% (P2), 30:70% (P3) dan 40:60% (P4) dan ulangan sebanyak tiga kali. Data hasil pengamatan dianalisa menggunakan ANOVA (Analysis of Variance) dan uji DMRT (Duncan Multiple Range Test) masing-masing pada taraf kepercayaan 95%. Hasil penelitian yang diperoleh menunjukkan bahwa penggunaan tepung gaplek memberikan pengaruh yang nyata terhadap nilai sensori yang meliputi warna dan aroma silase cair kepala udang. Perlakuan P1 menunjukkkan warna jingga kecoklatan dan aroma/bau asam khas silase tanpa bau tambahan. Komposisi proksimat silase meliputi: kadar air 74,2%-82,6%, kadar abu 1,9%-3,2%, kadar protein 7,4%-11,9% dan pH berkisar 4,3-5,4.Kata kunci: Silase, Kepala udang vaname (Litopenaeus vannamei), Tepung gaplek, Uji Sensori dan Komposisi Proksimat

Download Full-text

PENGARUH PENAMBAHAN TEPUNG DAUN KELOR (Moringa oleifera) TERHADAP KARAKTERISTIK ORGANOLEPTIK DAN KIMIA BISKUIT MOCAF (Modified Cassava Flour)

AGRITEKNO Jurnal Teknologi Pertanian ◽

10.30598/jagritekno.2017.6.2.52 ◽

2017 ◽

Vol 6 (2) ◽

pp. 52-58

Author(s):

Gelora Helena Augustyn ◽

Helen Cynthia Dewi Tuhumury ◽

Matheos Dahoklory

Keyword(s):

Vitamin C ◽

Moringa Oleifera ◽

Chemical Properties ◽

Nutritional Content ◽

Single Factor ◽

Organoleptic Properties ◽

Cassava Flour ◽

Randomized Experimental Design ◽

Carbohydrate Contents ◽

And Chemical Properties

The purpose of the research was to analyse the effect of Moringa leaf flour on the organoleptic and chemical properties of mocaf biscuit. A completely randomized experimental design was applied with single factor having a levels of flour adition, P1 (0:100), P2 (3:100), P3 (6:100) dan P4 (9:100). Result showed that nutritional content of moringa leaf flour on moisture, protein, vitamin C and carbohydrate contents were 9.57%, 26.02%, 1.2% and 51.91% respectively. Mocaf biscuit made of P2 (3:100) was found to be the best product with the moisture, ash, fat, protein, vitamin C, and carbohydrate content of 2.74%, 1.41%, 2.20%, 11.15%, 10.12%, 0.25% and 72.12% subsequently. The biscuit made with this P2 result in organoleptic properties that were mostly prefered by panelists on colour (3.20), aroma (3.22), texture (3.32), taste (3.20) and overall (3.41). Keywords: biscuit, mocaf, moringa leaf flour ABSTRAK Penelitian bertujuan untuk menganalisa pengaruh penambahan tepung daun kelor terhadap karakteristik organoleptic dan kimia biskuit mocaf. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) Faktor Tunggal dengan 1 taraf perlakuan penambahan tepung daun kelor (P) dan tepung mocaf dengan tiga kali ulangan. Taraf perlakuan dalam penelitian yaitu: P1 (0:100), P2 (3:100), P3 (6:100), dan P4(9:100). Hasil penelitian menghasilkan kandungan gizi tepung daun kelor yaitu: 9,57% kadar air, 7,85% kadar abu, 4,03% kadar serat, 2,52% kadar lemak, 26,02% kadar protein, 1,92% kadar vitamin C dan 51,91% kadar karbohidrat, sedangkan biskuit mocaf dengan perlakuan P2 (3:100) memiliki 2,74% kadar air, 1,41% kadar abu, 2,20% kadar serat, 11,52% kadar lemak, 10,12% kadar protein, 0,25% kadar vitamin C, dan 72,38%. Hasil uji organoleptik, panelis menyukai biskuit mocaf untuk tingkat kesukaan terhadap warna 3,20 (suka), aroma 3,22 (suka), tekstur 3,32 (suka), rasa 3,20 (suka), dan overall 3,41 (suka). Kata kunci: biskuit, mocaf, tepung daun kelor

Download Full-text

Physico-Chemical and Sensory Properties of Wheat Bread Supplemented With Mustard Flour

Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca Food Science and Technology ◽

10.15835/buasvmcn-fst:0017 ◽

2018 ◽

Vol 75 (1) ◽

pp. 82

Author(s):

Adriana PĂUCEAN ◽

Simona MAN ◽

Sevastiţa MUSTE ◽

Anamaria POP ◽

Simona CHIȘ ◽

...

Keyword(s):

Protein Content ◽

Sensory Evaluation ◽

Wheat Flour ◽

Ash Content ◽

Wheat Bread ◽

Mustard Seed ◽

Bread Making ◽

Overall Acceptability ◽

Seed Flour ◽

Physico Chemical

The aim of this investigation was to incorporate mustard flour into bread in order to improve its quality. For this purpose, wheat flour 650 type for bread making was replaced with mustard seed flour at the level of 5, 7 and 10%. Bread quality through physico-chemical and sensory characteristics was analyzed and compared to those of bread without mustard flour. The protein content of mustard flour bread increased with 5.03% as a result of mustard flour incorporation, coupled with an increase in ash content. Sensory evaluation results revealed that the sample containing 7% mustard flour scored highest in most of the attributes including overall acceptability. The study reveals that incorporation of 7% mustard flour gave desirable results in terms of phisyco-chemical and sensory caracteristics of mustard flour fortified bread.

Download Full-text

Evaluation Performance of Pneumatic Dryer for Cassava Starch

REAKTOR ◽

10.14710/reaktor.18.04.216-223 ◽

2019 ◽

Vol 18 (04) ◽

pp. 216

Author(s):

Suherman Suherman ◽

Nur Hidayati

Keyword(s):

Energy Efficiency ◽

Conventional Method ◽

Energy Analysis ◽

Proximate Analysis ◽

Cassava Starch ◽

Ash Content ◽

Energy Utilization ◽

Drying Rate ◽

The Sun ◽

Air Flow Rate

In small and medium industries, cassava starch is dried using conventional method by drying it directly under the sun. However, the main drawback of conventional method is low drying rate. Therefore, in this study, cassava starch with a water content of 40% (wet basis) was dried using a pneumatic dryer to a moisture content below 13% (wet basis). The aim of this research is to analyze the influence of drying air temperature, drying air flow rate and rate of feeding in relation to drying rate and energy analysis. Energy analysis was performed to determine the performance of pneumatic dryer. The energy analysis itself is done in the form of energy utilization and energy efficiency. The energy analysis shows that the increase of dryer temperature from 60 to 100oC will increase the utilization of energy from 0.34 to 0.76 J/s, while the energy efficiencies ranged between 30-40%. Proximate analysis shows that the dried cassava starch has an ash content of 0,24, grain fiber of 0,12, and degree of whiteness of 98%, which fulfills the SNI standard of cassava starch.

Download Full-text

Kandungan Antioksidan pada Kubis Merah (Brassica oleracea L.) Dan Aplikasinya Pada Pembuatan Kerupuk

METANA ◽

10.14710/metana.v14i1.19162 ◽

2018 ◽

Vol 14 (1) ◽

pp. 1

Author(s):

Aldila Sagitaning Putri ◽

Endang i Bekti Kristiani ◽

Sri Haryati

Keyword(s):

Antioxidant Activity ◽

Brassica Oleracea ◽

Ash Content ◽

Agricultural Products ◽

Anthocyanin Content ◽

Red Cabbage ◽

Organoleptic Test ◽

Tapioca Flour ◽

Brassica Oleracea L

Kubis Merah (Brassica oleracea L.) merupakan salah satu hasil pertanian yang mengandung kandungan antosianin yang berpotensi sebagai antioksidan. Tujuan yang hendak dicapai dalam penelitian ini adalah untuk menggali potensi kubis merah sebagai antioksidan alami pada kerupuk kubis merah. Tahapan dari penelitian ini adalah pembuatan kerupuk kubis merah dengan berbagai formulasi tepung tapioka dan kubis merah, uji organoleptik serta penentuan aktivitas antioksidan dan kadar antosianin. Hasil penelitian menunjukkan bahwa aktivitas antioksidan dari kubis merah dan kerupuk kubis merah sebesar. Dari uji organoleptik yang paling disukai panelis adalah perlakuan T2K1 yaitu 150 gram tapioka dan 50 gram kubis mera yang memiliki kadar air sebesar 15,49%, kadar abu 1,18%, kadar protein 1,48%, kadar lemak 16,55%, antosianin 1,31% dan aktivitas antioksidan sebesar 23,93%. Dengan demikian dapat disimpulkan bahwa kerupuk kubis merah memiliki potensi sebagai sumber antioksidan. Antioxidant content in Red Cabbage (Brassica oleracea L.) and Application In The Making of Crackers Red Cabbage (Brassica oleracea L.) is one of the agricultural products containing anthocyanin content that has potential as antioxidant. The purpose of this study was to explore the potential of red cabbage as a natural antioxidant in red cabbage crackers. The stages of this research are the manufacture of red cabbage crackers with various formulations of tapioca flour and red cabbage, organoleptic test and the determination of antioxidant activity and anthocyanin levels. The results showed that antioxidant activity of red cabbage and red cabbage cracker amounted to. The most preferred organoleptic test of panelist is T2K1 treatment which is 150 g tapioca and 50 g of red cabbage which has water content 15,49%, ash content 1,18%, protein content 1,48%, fat content 16,55%, antocyanin 1.31% and antioxidant activity of 23.93%. Thus it can be concluded that red cabbage crackers have the potential as a source of antioxidants.

Download Full-text

Thermal Energy and Ignition Propagation Estimates of Watermelon Peel Briquettes

The Journal of Solid Waste Technology and Management ◽

10.5276/jswtm/2020.1 ◽

2020 ◽

Vol 46 (1) ◽

pp. 1-4

Author(s):

A.R. Ige ◽

C.M. Elinge ◽

L.G. Hassan ◽

D.R. Akinkuotu ◽

O.J. Ajakaye

Keyword(s):

Energy Source ◽

Rural Communities ◽

Thermal Energy ◽

Gum Arabic ◽

Calorific Value ◽

Cassava Starch ◽

Ash Content ◽

Raw Material ◽

Alternative Source ◽

Propagation Properties

The idea of utilizing biomass as renewable energy source is appealing due to its accessibility, cheapness and ecological friendliness. Briquette is an alternative source of fuel to firewood and charcoal which can avoid some environmental problems that can be generated from their use. Briquettes were produced from watermelon peels with cassava starch and gum Arabic as binders, the two binders were chosen because they are naturally abundant in rural communities. The briquettes produced have favourable thermal and ignition propagation properties which are contributed by the initial raw material (watermelon peels) properties such as density, calorific value, resistance to humidity, moisture content, ash content etc. It can be concluded that the higher the ignition propagation the higher the thermal energy of the briquettes.

Download Full-text

Making Charcoal Briquettes from Corncobs Organic Waste Using Variation of Type and Percentage of Adhesives

JKPK (Jurnal Kimia dan Pendidikan Kimia) ◽

10.20961/jkpk.v2i1.8518 ◽

2017 ◽

Vol 2 (1) ◽

pp. 43 ◽

Cited By ~ 3

Author(s):

Lilih Sulistyaningkarti ◽

Budi Utami

Keyword(s):

Moisture Content ◽

Carbon Content ◽

Wheat Flour ◽

Alternative Energy ◽

Organic Waste ◽

Calorific Value ◽

Ash Content ◽

Volatile Content ◽

Biomass Waste ◽

Tapioca Flour

This study aimed to (1) make charcoal briquettes from corncobs organic waste; (2) determine the right type of adhesive to make a corncobs charcoal briquette to produce good quality briquettes; (3) determine the appropriate percentage of adhesive to produce corncobs briquettes to produce good quality briquettes; and (4) know the best characteristics of corncobs charcoal briquettes which include moisture content, volatile content, ash content, carbon content and caloric value. The sample used was corncob obtained from a corn farmer in Pasekan Village, Wonogiri regency. This research used experimental method in laboratory with several stages, namely: (1) preparation of materials; (2) carbonization; (3) crushing and sifting of charcoal (4) mixing charcoal with adhesive and water; (5) briquetting; (6) briquette drying; And (7) analysis of briquette quality. This adhesive types used in this research were tapioca flour and wheat flour and the percentage of adhesive material were 5%, 10% and 15% from total weight of charcoal powder. The result of the research were: (1) charcoal briquettes as alternative energy source can be made from biomass waste (corncobs organic waste); (2) charcoal briquettes from organic corncobs wastes using tapioca flour adhesives have better quality than using wheat flour adhesives; (3) the both charcoal briquettes using 5% of tapioca flour adhesive and 5% wheat flour adhesives have better quality than 10% and 15% in terms of moisture content, volatile content, ash content, carbon content and calorific value; and (4) the best characteristics obtained are for the charcoal briquettes using 5% of tapioca flour adhesive, which have water content of 3,665%; volatile matter amounting of 11.005%; ash content of 4.825%; fixed carbon content of 80.515%; and high heat value of 5661,071%.

Download Full-text