scholarly journals Karakteristik Kimia dan Organoleptik Biskuit dengan Penambahan Tepung Kacang Kedelai (Glycine max) dan Tepung Kulit Buah Naga Merah (Hylocereus costaricensis)

2021 ◽  
Vol 4 (1) ◽  
pp. 52-65
Author(s):  
Dian Puspita ◽  
Noor Harini ◽  
Sri Winarsih
Keyword(s):  
Wheat Flour ◽  
Local Food ◽  
Block Design ◽  
Crude Fiber ◽  
Soybean Flour ◽  
Fruit Peel ◽  
Food Ingredients ◽  
Randomized Block Design ◽  
Dragon Fruit ◽  
High Level

Indonesia is a country that has a high level of biscuit consumption. This is supported by many local food commodities. Therefore, many food products have emerged that use local food ingredients, such as bread, biscuits and cakes. One effort that can be made to enrich the nutritional content of biscuits is to add soybean flour which is rich in protein and flour of red dragon fruit peel which is rich in dietary fiber. The purpose of this study was to determine the effect of the ratio of wheat flour, soybean flour and red dragon fruit peel flour to chemical and organoleptic quality of biscuits. This research used a simple randomized block design with ratio of wheat flour, soybean flour, and red dragon fruit peel flour consisting of 10 levels: P0 (100%:0%:0%), P1 (80%:10%:10%), P2 (70%:20%:10%), P3 (60%:30%:10%), P4 (75%:10%:15%), P5 (65%:20%:15%), P6 (55%:30%:15%), P7 (70%:10%:20%), P8 (60%:20%:20%), P9 (50%:30%:20%). Each level is repeated 2 times. The parameters being observed were level of protein, fat, crude fiber, water, ash, and organoleptics (aroma, taste and texture). The results showed that the proportion of wheat flour, soybean flour and red dragon fruit peel flour had a very significant effect on level of water, protein, crude fiber, and organoleptic (taste, aroma, and texture). Treatment of biscuits with proportion of wheat flour 60%: 30% soybean flour: 10% red dragon fruit peel flour was the best treatment with level of water 6,58%, ash 0,76%, fat 27,95%, protein 9,74%, crude fiber 6,10%, organoleptic of taste 4,65 (delicious), aroma (rather tasty), and texture (rather not hard)

scholarly journals PEMANFAATAN EKSTRAK BELIMBING WULUH DAN EKSTRAK KULIT BUAH NAGA DALAM PEMBUATAN SELAI

2021 ◽  
Vol 8 (2) ◽  
pp. 62
Author(s):  
Nurul Aini ◽  
Dody Handito ◽  
Siska Cicilia
Keyword(s):  
Antioxidant Activity ◽  
Vitamin C ◽  
Block Design ◽  
Fruit Peel ◽  
Significance Level ◽  
Randomized Block Design ◽  
Dragon Fruit ◽  
Significant Difference ◽  
Sensory Tests

This study aims to determine the concentration of starfruit juice and dragon fruit peel on the quality of jam. The experimental design used was a one-factor Randomized Block Design (RAK) with six treatments and three replications to obtain 18 samples. The treatments were the concentration of starfruit juice and dragon fruit peel extract with P1 (100% : 0%), P2 (85% : 15%), P3 (70% : 15%), P4 (55% : 45%), P5 ( 40% : 60%) and P6 (25% : 75%). Parameters observed were vitamin C levels, antioxidant activity, spread, and color as well as sensory tests (color, aroma, and taste). Data analysis results were tested by analysis of variance at a significance level of 5% using Co-Stat software. If there is a significant difference, then the orthogonal polynomial further test is carried out, while the physical and sensory tests are further tested using the Honest Significant Difference test at a significance level of 5%. The results showed that the concentration of star fruit juice and dragon fruit pulp did not have a different effect on vitamin C levels but had a significantly different effect on antioxidant activity, spread, and color. P6 treatment resulted in the highest antioxidant activity of 77.27%, 12.80 mg of vitamin C content, 10.1 cm of smearing power, and sensory properties that were acceptable to the panelists.

scholarly journals Pemanfaatan Limbah Kulit Buah Naga (Hylocereus costaricensis) dalam Pembuatan Teh Herbal dengan Penambahan Jahe

2017 ◽  
Vol 2 (3) ◽  
pp. 233-243
Author(s):  
Raudhatul Aiyuni ◽  
Heru Prono Widayat ◽  
Syarifah Rohaya
Keyword(s):  
Moisture Content ◽  
Sensory Evaluation ◽  
Block Design ◽  
Ash Content ◽  
Herbal Tea ◽  
Fruit Peel ◽  
Randomized Block Design ◽  
Dragon Fruit ◽  
Two Factors ◽  
The Impact

Abstrak. Tujuan penelitian untuk mengetahui pengaruh suhu pengeringan kulit buah naga dan konsentrasi penambahan jahe terhadap teh herbal serta mengetahui tingkat penerimaan konsumen terhadap teh herbal kulit buah naga dan jahe. Penelitian menggunakan Rancangan Acak Kelompok (RAK) Faktorial dengan 2 faktor. Faktor pertama adalah suhu pengeringan (T) yaitu T1 = 50⁰C, T2 = 60⁰C, T3 = 70⁰C. Faktor kedua adalah konsentrasi jahe (J) yaitu J1= 0%, J2= 10%, J3= 14%. Hasil penelitian menunjukkan bahwa suhu pengeringan berpengaruh sangat nyata (P≤0,01) terhadap kadar air, kadar abu, dan nilai organoleptik warna teh herbal kulit buah naga dan jahe yang dihasilkan, dan berpengaruh nyata (P≤0,05) terhadap nilai organoleptik rasa. Konsentrasi jahe (J) berpengaruh sangat nyata (P≤0,01) terhadap nilai organoleptik rasa teh herbal kulit buah naga dan jahe, dan berpengaruh nyata (P≤0,05) terhadap kadar air, dan nilai organoleptik warna. Interaksi suhu pengeringan dengan konsentrasi jahe (T×J) berpengaruh nyata (P≤0,05) terhadap nilai organoleptik rasa teh herbal kulit buah naga dan jahe. Berdasarkan hasil penelitian diperoleh perlakuan terbaik yaitu perlakuan dengan suhu pengeringan 50OC (T1) dan penambahan konsentrasi jahe 14% (J3) memiliki kadar air 10,89%, kadar abu 5,85%, aktivitas antioksidan 59,05% dan total fenol 6,07 mg GAE/g bahan. Utilization Of Waste Dragon Fruit Peel (Hylocereus Costaricensis) In The Production Of Herbal Tea With Additional Ginger Abstract. The purpose of this study was to know the impact of dried temperature and concentration additional of ginger and also to know the level of accept consumen for herbal tea dragon fruit peel and ginger. This study uses a randomized block design (RAK) Faktorial two factors. The first factor is dried temperature (T) that is T1 = 50⁰C, T2 = 60⁰C, T3 = 70⁰C. Factor II is consentration to add ginger (J) that is J1= 0%, J2= 10%, J3= 14%. The result of it showed that dried temperature obviously affected (P ≤ 0.01) on the moisture content, ash content, and sensory evaluation of color herbal tea dragon fruit peel and ginger, and obviously affected (P≤0,05) to the sensory evaluation of taste. While, the ginger consentration obviously affected (P ≤ 0.01) on the sensory evaluation of taste herbal tea dragon fruit peel and ginger, and obviously affected (P≤0,05) on the moisture content, and sensory evaluation of color. The interaction type of dried temperature with the ginger consentration obviously affected (P≤0,05) on the on the sensory evaluation of taste herbal tea dragon fruit peel and ginger. The best treatment is obtained from dried temperature 50°C (T1) and the addition of ginger concentration of 14% (J3) that product moisture content of  10,89%, ash content 5,85%,  antioxidant activity 59,05% and total phenol 6.07 mg GAE / g of material.

EFFECT OF GRATED CASSAVA AS SUBSTITUTE FOR WHEAT FLOUR IN PROCESSING STEAMED CAKE

2014 ◽  
Vol 4 (1) ◽  
pp. 48-54
Author(s):  
Budi Santoso ◽  
Susi Imelda Siagian ◽  
Agus Wijaya
Keyword(s):  
Moisture Content ◽  
Wheat Flour ◽  
Block Design ◽  
Ash Content ◽  
Crude Fiber ◽  
Chemical Characteristics ◽  
Average Value ◽  
Physical And Chemical Characteristics ◽  
Randomized Block Design ◽  
Physical And Chemical

The objective of research were to determine the physical and chemical characteristics, and organoleptic of steamed cake with grated cassava as an ingredient substitute for wheat flour. Research used a Non Factorial Complety Randomized Block Design (RALNF) with 5 level of treatments and 3 replication. Level of treatments research : A (wheat flour 0% and grated cassava 100%), B (wheat flour 20% and grated cassava 80%), C (wheat flour 40% and grated cassava 60%), D (wheat flour 60% and grated cassava 40%), E (wheat flour 80% and grated cassava 20%), and F (wheat flour 100% and grated cassava 0%). Results showed that steamed cakes with added grated cassava had significantly effect on the texture, moisture content, lightness, and hue but ash content and chroma not significant. The average value of texture, lightness, chroma, hue, moisture content and ash content of steamed cake is 618,33-1.273,47 gf; 65.30-75.20%; 32.33-38.03%; 83,27-86,87o; 29.84-40.41%; and 0.39-0.79%. Carbohydrate, protein, crude fiber, and HCN of steamed cake with grated cassava 80% and 40% were 44.88% and 49.9%; 3.37% and 2.90%; 3.94% and 2.91%, 1.72 and 1,14 mg /100 g respectively.

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 Pemberdayaan Masyarakat Berbasis Teknologi Pengolahan Pangan Lokal Singkong Pada Produk Churros dan Éclair

Sarwahita ◽  
2022 ◽  
Vol 19 (01) ◽  
pp. 108-118
Author(s):  
Mahdiyah Mahdiyah ◽  
Mutiara Dahlia ◽  
Fildzah Rudyah Putri ◽  
Hana Sonia ◽  
Monnica Dwi S
Keyword(s):  
Community Service ◽  
Wheat Flour ◽  
Local Food ◽  
Product Evaluation ◽  
Great Opportunity ◽  
Food Ingredients ◽  
Service Activity ◽  
Entrepreneurial Training ◽  
High Level ◽  
Almost All

Abstract  Churros and éclairs have almost the same type of dough and are easy to process. Currently, churros and éclair are snacks that are trending and much favored by the public, especially teenagers and children. Thus, churros and éclair become snacks that have a great opportunity to be seeded as business products with great potential. Both use the main ingredient in the form of wheat flour, which until now is still an imported product. Optimal use of local food ingredients to substitute for imported food is a government program that we should support and assist in its realization. While cassava is one of the local food ingredients found in almost all regions of Indonesia. In this case, by using science and technology, this cassava can be further processed into flour which can later function as a substitute for wheat flour. Through Community Service activities, the use of cassava as a substitute for wheat flour in making churros and éclairs is socialized to the wider community. The activities carried out consisted of stages 1) Delivery of material information; 2) Preparation and preparation of formulas; 3) Implementation of entrepreneurial training in the practice of making churros and eclairs; and 4) Product evaluation and discussion. The purpose of this community service activity (PKM) is to help improve the family's economy through the production of churros and éclair substitutes for cassava flour. The results of this PKM activity were assessed by the participants, that the way of delivery and the suitability of the material, the process of making Churros and Eclair, the duration generally described a positive value and gave a high level of satisfaction. So that there is a desire to do similar activities again.    Abstrak Churros dan éclair merupakan kue yang memiliki jenis adonan yang hampir sama dan mudah proses pengolahannya. Saat ini churros dan éclair merupakan makanan ringan yang sedang trend dan banyak digemari oleh kalangan masyarakat, utamanya remaja dan anak-anak. Dengan demikian, churros dan éclair menjadi makanan ringan yang memiliki peluang besar untuk diunggulkan sebagai produk usaha yang sangat potensial. Keduanya menggunakan bahan utama berupa tepung terigu, yang selama ini masih berupa produk import. Penggunaan bahan pangan lokal secara optimal untuk pengganti pangan impor merupakan program pemerintah yang seharusnya kita dukung dan bantu dalam perealisasiannya. Sementara singkong merupakan salah satu bahan pangan lokal yang ditemui hampir di seluruh daerah Indonesia. Dalam hal ini, dengan menggunakan iptek, singkong ini dapat diolah lebih lanjut menjadi tepung yang nantinya dapat berfungsi sebagai subtitusi tepung terigu. Melalui kegiatan Pengabdian kepada Masyarakat, pemanfaatan singkong sebagai substitusi tepung terigu dalam pembuatan churros dan éclair ini disosialisasikan kepada masyarakat luas. Kegiatan yang dilakukan terdiri dari tahap 1) Penyampaian informasi materi; 2) Persiapan dan pembuatan formula; 3) Pelaksanaan pelatihan kewirausahaan praktik pembuatan churros dan éclair; dan 4) Evaluasi produk dan diskusi. PKM ini dilaksanakan secara online pada tanggal 16 September 2021. Tujuan kegiatan pengabdian kepada masyarakat (PKM) ini adalah membantu meningkatkan perekonomian keluarga melalui produksi churros dan éclair subtitusi tepung singkong. Hasil kegiatan PKM ini dinilai peserta, bahwa cara penyampaian dan kesesuaian materi, proses pembuatan churros dan éclair, durasi secara umum menggambarkan nilai positif dan memberi tingkat kepuasan yang tinggi. Sehingga ada keinginan dilakukan kembali kegiatan sejenis.

scholarly journals PENGARUH MULTI NUTRIENT SAUCE (MNS) DENGAN DOSIS YANG BERBEDA DALAM RANSUM TERHADAP KECERNAAN PROTEIN KASAR DAN SERAT KASAR PADA DOMBA

2020 ◽  
Vol 4 (1) ◽  
pp. 14-20
Author(s):  
M Alvin Rifqi Fadilla, Erwanto, Muhtarudin, dan Agung Kusuma Wijaya
Keyword(s):  
Crude Protein ◽  
Block Design ◽  
Animal Husbandry ◽  
Protein Digestibility ◽  
Crude Fiber ◽  
Significance Level ◽  
Randomized Block Design ◽  
Significant Difference ◽  
Department Faculty ◽  
Difference Test

The purpose of this research was to determine the effect of addition of Multinutrient Sauce (MNS) in the ration on digestibility of crude protein and crude fiber in sheep.  This research was conducted in May—July 2019 at the People's Farm of Kebagusan Village, Gedong Tataan District, Pesawaran Regency.  The digestibility analysis of crude protein and crude fiber was carried out at the Laboratory of Animal Nutrition and Feed, Animal Husbandry Department, Faculty of Agriculture, University of Lampung.  This study used a randomized block design (RBD) based on sheep body weight with six groups and three treatments, namely R0 (ration without MNS); R1 (R0 + MNS 5%); and R2 (R0 + MNS 10%).  The data obtained were analyzed using ANOVA at a 5% significance level or 1% significance, and continued with further test using Least Significant Difference Test (LSD) if there is significant results.  The results showed that the addition of 10% MNS in the ration had a significant effect (P<0.05) on increasing the digestibility of crude protein and crude fiber in sheep.   Keywords: multi nutrient sauce (MNS), digestibility of crude protein, digestibility of crude fiber, sheep.

scholarly journals The Effectiveness Test of Application Anthocyanin’s Extract in Fruit Jam From Several Biological

2019 ◽  
Vol 1 (1) ◽  
pp. 20
Author(s):  
Elfi Anis Saati ◽  
Hilwa Heidir ◽  
Moch. Wachid ◽  
Sri Winarsih ◽  
Abd. Haris ◽  
...  
Keyword(s):  
Block Design ◽  
Sugar Content ◽  
Anthocyanin Pigment ◽  
Randomized Block Design ◽  
Factor Ii ◽  
Dragon Fruit ◽  
Two Factors

The study is to investigate the effectiveness of several anthocyanins on quality of papaya jam. It was conducted using a randomized block design, arranged with two factors. The first factor is the anthocyanin with different source with several levels that of control (without pigment), canna flower, grape and skins dragon fruit, factor II is sugar content which is 40%, 50%, and 60%. The results of the study, indicating that there is significant to increase quality products. The best treatment is papaya jam with canna flower anthocyanin pigment and 60% sugar.

scholarly journals The Effect of Freeze Dried Lactobacillus acidophilus Culture Concentration an Microbiological and Organoleptic Characteristics of Synbiotic Biscuits Made From Sorghum Flour and Soybean Flour

2017 ◽  
Vol 1 (2) ◽  
pp. 36 ◽  
Author(s):  
Een Sukarminah ◽  
Endah Wulandari ◽  
Debby Moody Sumanti ◽  
Efri Mardawati ◽  
Elazmanawati Lembong ◽  
...  
Keyword(s):  
Lactobacillus Acidophilus ◽  
Block Design ◽  
Food Product ◽  
Raw Material ◽  
Soybean Flour ◽  
Sorghum Flour ◽  
Organoleptic Characteristics ◽  
Randomized Block Design ◽  
Freeze Dried ◽  
Bacterial Content

Sorghum flour and soybean flour can be processed as the main raw material in the manufacture of functional food product, namely synbiotic biscuits with addition of freeze dried Lactobacillus acidophilus culture. The purpose of study was to determine the concentration of freeze dried L. acidophilus culture on synbiotic biscuits made from sorghum flour and soybean flour with the best microbiological and organoleptic characteristics. The research method used was randomized block design with 4 treatments and 3 replications. The treatments were the freeze dried L. acidophilus concentration 8%, 10%, 12%, and 14%. The results of study showed that the addition of freeze dried culture of L. acidophilus to the synbiotic biscuits made from sorghum flour and soybean flour gave a significant different effect on total L. acidophilus probiotic bacteria, aroma and yield, but did not give a significant effect on the color, taste and texture preferences. Synbiotic biscuits made from sorghum flour and soybean flour with the addition of freeze dried L. acidophilus concentration of 14% (w/w) were selected as the synbiotic biscuit with the best characteristic with total bacterial content of probiotics 10,67 Log CFU g-1, were perceived a bit like to like by the panelist and the obtained yield was 92,14%.

scholarly journals The Addition Extract of Red Dragon Fruit (Hylocereus polyrhizus) Kefir and Aging Time on Ice Cream Made of Goat Milk

2018 ◽  
Vol 6 (1) ◽  
Author(s):  
Najiah Ahmad ◽  
Edhy Mirwandhono ◽  
Armyn Hakim Daulay ◽  
Tri Hesti Wahyuni ◽  
Hamdan
Keyword(s):  
Aging Time ◽  
Block Design ◽  
Goat Milk ◽  
Ice Cream ◽  
Melting Time ◽  
Randomized Block Design ◽  
Dragon Fruit ◽  
Two Factors ◽  
Department Faculty ◽  
Test Color

There is few people who like goat milk, that is why process of making goat milk into ice cream is needed. Therefore, a research has been done at Animal Production Laboratory of Husbandry Department, Faculty of Agriculture, University of North Sumatera, from April to May 2018. The design which used in this research is Randomized block design (RAK) with two factors: kefir concentration (P): (0%, 10%, 20%, 30%) and aging time (L): (6, 12, 18, 24 hours). Parameters which observed were overrun, melting time and organoleptic test (color, aroma, texture, taste). The results showed that the interaction between kefir concentration and aging time gave a significant effect to organoleptic result of flavor and did not give significant effect to overrun, melting time and organoleptic results (color, texture, taste). The concentration of  kefir had given significant effect to melting time and organoleptic results (color, aroma, texture, taste) and did not give significant effect to overrun result. The aging time gave a significant effect to overrun, melting time and organoleptic results (color, aroma, texture), and did not give a significant effect on organoleptic taste result. The best result was obtained in addition of kefir extract of red dragon fruit 30% with aging time aged 6 hours on ice cream made of goat milk.

scholarly journals Pengaruh Perbandingan Puree Wortel (Daucus carota L.) Dan Terigu Terhadap Karakteristik Roti Tawar

2020 ◽  
Vol 9 (2) ◽  
pp. 193
Author(s):  
Norma Yunita ◽  
I Made Sugitha ◽  
I Gusti Ayu Ekawati
Keyword(s):  
Water Content ◽  
Wheat Flour ◽  
Block Design ◽  
Ash Content ◽  
Loaf Volume ◽  
Carotene Content ◽  
Daucus Carota L ◽  
Randomized Block Design ◽  
Carrot Puree ◽  
Orange Color

This research was conducted with the to determine the comparative effect of carrot puree and wheat flour on the characteristic of bread and to know of the exact comparison of carrot puree and wheat flour to obtain the best characteristic of bread. The experimental design used was a Randomized Block Design (RBD) with treatment factor ratio of carrot puree and wheat flour that was 0%: 100%, 10%: 90%, 20%: 80%, 30%: 70%, 40%: 60%, and 50 %: 50%. The treatment was repeated 3 times to obtain 18 experimental units. Data were analyzed with the Anova test and if the treatment had an effect on the variables then proceeded with the Duncan test. The results showed that the comparison of carrot puree and wheat flour affected the water content, ash content, swelling power, total carotene, color, aroma, texture, taste, pore uniformity, and overall acceptance. Comparison of 30% carrot puree: 70% wheat flour produced the best characteristics of bread with the criteria water content of 16.13%, ash content of 1.37%, loaf volume of 123.65% and total carotene content of 13.01 mg/100 g. Orange color, slightly carrot aroma, soft texture, pore uniformity (uniform) liked and overall acceptance of bread very liked. Keywoards : bread, wheat flour, carrot puree.

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