KARAKTERISTIK BISKUIT DENGAN PEMANFAATAN UMBI DAN PASTA DAUN SINGKONG (Manihot esculenta Cranz)

The purposes of this research were to know the effect comparation of cassava flour and cassava leaves paste on the characteristics of biscuit and to know the right comparation from cassava flour and cassava leaves paste to produce biscuit the best characteristics. The experimental design was used randomized block design with the treatment comparation of cassava flour and cassava leaves paste that 95% : 5%, 92% : 8%, 89% : 11%, 86% : 14%, 83% : 17%; and 80% : 20%. The treatment was repeated as many as 3 times so that 18 experimental units were obtained. The data was analyzed with ANOVA and if the influential on variable observed continued with the Duncan test. The results showed that the comparation of cassava flour and cassava leaves paste significantly affected to water content, ash content, crude fiber content, chlorofil total, beta karoten total, and hedonic test (colour, aroma, texture, taste, and overall acceptance) and scoring test (texture). Comparation from cassava flour and cassava leaves paste (92% : 8%) is the best characteristics with water content is 2,77%, ash content was 2,58%, crude fiber content is 15,39%, chlorofil total is 22,93%, beta karoten total is 434,96% , color liked, flavor of cassava leaves liked, texture very crispy and liked, taste liked, and overall acceptance liked.

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PENGARUH PERBANDINGAN MOCAF (Modified Cassava Flour) DENGAN TEPUNG KACANG HIJAU (Vigna radiata) TERHADAP KARAKTERISTIK TUILE

Jurnal Ilmu dan Teknologi Pangan (ITEPA) ◽

10.24843/itepa.2019.v08.i03.p08 ◽

2019 ◽

Vol 8 (3) ◽

pp. 293

Author(s):

I Made Dwi Purnama Rianta ◽

Putu Timur Ina ◽

I Wayan Rai Widarta

Keyword(s):

Protein Content ◽

Water Content ◽

Mung Bean ◽

Block Design ◽

Ash Content ◽

Carbohydrate Content ◽

Fiber Content ◽

Crude Fiber ◽

Crude Fiber Content ◽

Bean Flour

This research was conducted with the aims to determine the effect of mocaf and mung bean flour to the characteristics of tuile and get a certain ratio of mocaf and mung bean flour which able to produce tuile with the best characteristics. This research used randomized block design with treatment factor is the ratio of mocaf and mung bean flour which consist of 6 levels: 100%:0%; 90%:10%; 80%:20%; 70%:30%; 60%:40%; and 50%:50%. The treatment was repeated 3 times to obtain 18 units of experiment. The data were analyzed with Analysis of Variance method and if the treatment had an effect on the variable, the Duncan test were performed. The results showed that the ratio of mocaf and mung bean flour had an effect on water content, ash content, protein content, crude fiber content, carbohydrate content, color, taste (hedonic test), texture (hedonic test and scoring test) and overall acceptance (hedonic test). Ratio of 70% mocaf : 30% mung bean flour is the best characteristic with 1,16% water content, 1,46% ash content, 8,54% protein content, 15,49% fat content, 73,33% carbohydrate content, 5,36% crude fiber content, rather liked color, rather liked flavor, crunchy and liked texture, rather liked taste, and overall acceptance is rather liked. Keyword: mocaf, mung bean flour, tuile

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Perbandingan Tepung Ketan dan Labu Siam (Sechium Edule) Terhadap Karakteristik Dodol

GEMA AGRO ◽

10.22225/ga.23.1.656.33-43 ◽

2018 ◽

Vol 23 (1) ◽

pp. 33

Author(s):

I Gede Arisudana ◽

Anak Agung Made Semariyani ◽

I Putu Candra ◽

Luh Suriati

Keyword(s):

Water Content ◽

Block Design ◽

Rice Flour ◽

Ash Content ◽

Total Sugar ◽

Crude Fiber ◽

Crude Fiber Content ◽

Sechium Edule ◽

Randomized Block Design ◽

Glutinous Rice

This study aims to determine the effect of the ratio of glutinous rice flour and the squash to the resulting dodol characteristics, and to obtain the appropriate ratio of glutinous flour and pistachio to produce dodol with good characteristics and acceptable to consumers. This study used Randomized Block Design (RBD) with 6 (six) comparative treatments namely: T0 (100% glutinous flour: 0% squash); T1 (80% glutinous flour: 20% squash): T2 (70% glutinous flour: 30% squash); T3 (60% glutinous flour: 40% squash); T4 (50% glutinous flour: 50% squash and T5 (40% glutinous flour and 60% squash) Each treatment was repeated 3 times to obtain 18 units of experiments. Based on the results, it can be concluded that the ratio of glutinous flour and gourd flakes have significant effect on water content, ash content, crude fiber content, pH, total sugar, texture, aroma, flavor and overall acceptance of dodol squash. The ratio of 70% starch flour and 30% pumpkin yields a good dodol of cauliflower and not significantly different from the control (100% glutinous flour: 0% squash). Characteristic dodol pumpkin with a ratio of 70% glutinous flour: 30% squash is as follows: water content 19.774%, ash 0.763%, crude fiber 0.925 %, pH 6.270, total sugar 14.660 brix, 4.286 (chewy, elastic, non-breakable) texture taste, 3.000 aroma (somewhat typical dodol squash), 4.286 (sweet legit) flavor, overall acceptance 5.714 (likes) and all these characteristics meet per the requirement of SNI dodol (SNI 01-2986-1992).

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PENGARUH PENGGUNAAN TEPUNG LABU KUNING (CUCURBITA MOSCHATA DURCH) TERHADAP KARAKTERISTIK CHIFFON CAKE BERBAHAN DASAR MODIFIED CASSAVA FLOUR (MOCAF)

Jurnal Ilmu dan Teknologi Pangan (ITEPA) ◽

10.24843/itepa.2018.v07.i02.p06 ◽

2018 ◽

Vol 7 (2) ◽

pp. 53

Author(s):

Komang Biandari Devi Permatasari ◽

Putu Timur Ina ◽

Ni Made Yusa

Keyword(s):

Experimental Design ◽

Water Content ◽

Block Design ◽

Ash Content ◽

Cucurbita Moschata ◽

Total Carotenoid ◽

Cassava Flour ◽

Randomized Block Design ◽

The Right

The purpose of this research is to know the effect of pumpkin flour and ratio mocaf on the characteristics of chiffon cake and to know the right ratio for pumpkin flour and mocaf to produce chiffon cake with the best characteristics. The experimental design used is randomized block design with the treatment ratio of pumpkin flour with mocaf 10% : 90%; 20% : 80%; 30% : 70%; 40% : 60%; 50% : 50%; and 60% : 40%. The treatment was repeated 3 times to get 18 units of the experiment. The data obtained from the result research were analyzed by variance and if the treatment had an effect on the variable then continued with Duncan test. The results showed that the ratio of pumpkin flour and mocaf had significant effect on water and ash content, total carotenoid, unfolding factor, hedonic test (colour, aroma, texture, taste, pores uniformity and overall acceptance), and scoring test (colour, aroma, taste, pores uniformity) of chiffon cake. Ratio of 30% pumpkin flour : 70% mocaf has the best characteristic with 36.65% water content, 1.38% ash content, 511.65% unfolding factor, 27.39 ?g/g total carotenoid, pores uniformity is uniform and liked, color yellow and liked, flavor pumpkin medium and rather liked, texture soft and liked, taste rather typical pumpkin and liked and overall acceptance liked.

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Pengaruh Perbandingan Tepung Singkong (Manihot esculenta Cranz) Dan Puree Wortel (Daucus carota L) Terhadap Karakteristik Kue Stik

Jurnal Ilmu dan Teknologi Pangan (ITEPA) ◽

10.24843/itepa.2021.v10.i02.p14 ◽

2021 ◽

Vol 10 (2) ◽

pp. 315

Author(s):

I Made Askara Diputra ◽

Putu Timur Ina ◽

Gusti Ayu Kadek Diah Puspawati

Keyword(s):

Water Content ◽

Beta Carotene ◽

Ash Content ◽

Fiber Content ◽

Sensory Characteristics ◽

Crude Fiber ◽

Carotene Content ◽

Cassava Flour ◽

Crude Fiber Content ◽

Color Texture

This research aims to identify the effect of cassava flour and puree of carrot ratio on the characteristic of stick cake and to find out the ratio of cassava flour and puree of carrot to produce stick cake with the best characteristics. This research used a completely randomized design with the treatment ratio of cassava flour and puree of carrot consisted of three levels such as 90% : 10%, 80% : 20%, and 70% : 30%. The treatment was repeated 3 times so that it is obtained 15 experimental units. The parameters observed were water content, ash content, crude fiber content, beta carotene content and the sensory characteristics (color, texture, aroma, taste and overall acceptability) using hedonic tests. The data were analyzed by analysis of variance and the treatment had a significant effect, followed by the Duncan Multiple Range Test. The results showed that the ratio of cassava flour and puree of carrot had a significant effect on the water content, the ash content, the crude fiber content, beta carotene content but did not significantly affect the sensory characteristics. Ratio of 70% cassava flour and 30% puree of carrot had the best characteristics that were water content of 1.96%, ash content of 2.01%, crude fiber content of 2.29%, beta carotene content of 6.77 mg/100g, color, texture, aroma, taste, and overall acceptance was liked.

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Karakteristik Sifat Fisiko-Kimia Mi Basah Subtitusi Tepung Sorgum (Sorghum bicolor L. Moench) Diperkaya Serat Rumput Laut (Gracilaria sp.)

Food Technology and Halal Science Journal ◽

10.22219/fths.v2i2.12990 ◽

2019 ◽

Vol 2 (2) ◽

pp. 256

Author(s):

Alifianti Nur Waqiah ◽

Damat Damat ◽

Desiana Nuriza Putri

Keyword(s):

Protein Content ◽

Water Content ◽

Block Design ◽

Fat Content ◽

Ash Content ◽

Fiber Content ◽

Crude Fiber Content ◽

Randomized Block Design ◽

Protein Flour ◽

The Difference

Noodles are consisting of main high protein flour. Data consumption of noodles in 2014 in Indonesia gain 2,2 million ton, this number was going high gradually in every next year. The substitute material which has similarities with what has been used in the last decade is sorghum starch. The aim of this study was to determine the effect of the composition of sorghum starch with seaweed pulp. The research method in is factorial Randomized Block Design (RBD). The first factor used was the difference in the ratio of wheat flour with sorghum starch which was added at 80:20; 60:40; 50:50 Factor II is the addition of seaweed which is 10%, 20%, and 30%. Quality starch noodles within analysis: water content, ash content, protein content, fat content, crude fiber content, and organoleptic (texture, taste, color, and aroma (smell)). The best results were obtained in the T1R1 treatment which got rank 1 with water content 33.38%, ash content 2.05%, protein content 8.31%, fiber content 12.92%, fat content 1.22%, organoleptic aroma 2.94 with aroma value "Quite tasty", organoleptic texture 3.76 with a value of "springy", color organoleptic 3.73 which is "attractive", organoleptic taste 3.76 that is "delicious".

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PENGARUH PEMUPUKAN NITROGEN DAN TINGKAT NAUNGAN TERHADAP KANDUNGAN BAHAN KERING, SERAT KASAR DAN ABU RUMPUT Brachiaria humidicola

ZOOTEC ◽

10.35792/zot.36.1.2016.10589 ◽

2015 ◽

Vol 36 (1) ◽

pp. 244 ◽

Cited By ~ 1

Author(s):

Novita Salim ◽

S. D. Anis ◽

F. Dompas ◽

W. B. Kaunang

Keyword(s):

Nitrogen Fertilizer ◽

Dry Matter ◽

Block Design ◽

Ash Content ◽

Fiber Content ◽

Crude Fiber ◽

Brachiaria Humidicola ◽

Crude Fiber Content ◽

Randomized Block Design ◽

Four Levels

THE EFFECTS OF NITROGEN FERTILIZER AND SHADING LEVELS ON DRY MATTER, CRUDE FIBER AND ASH CONTENT OF Brachiaria humidicola. The aim of this experiment was to determine the effects of fertilizer different level of shading and nitrogen on the crude fiber, dry matter and ash content. The treatments consisted of four levels of nitrogen in from of urea fertilizer : P1 = 0 kg/Ha, P2 = 50 kg/Ha, P3 = 100 kg/Ha, P4 = 150 kg/Ha, and of three levels of shading : N1 = 0%, N2 = 40%, and N3 = 70%. Treatments whe arranged in factorial based on randomized block design (RBD). Data were analysis using Minitab Version 11, and followed by Tukey Simulteneous Test. The highest crude fiber content was in N1P4 coupared to other interactions. The result showed that the effect of Nitrogen fertilizer and shading were no significant on dry matter, ash and crude fiber content of B. humidicola however, the interaction of the two factor were significant only on crude fiber content. It can be concluded that the best condition was on 0% without with 150 kg Nitrogen fertilizer /Ha. Keyword : nitrogen, shading, dry matter, fiber, ash, humidicola

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

Jurnal Ilmu dan Teknologi Pangan (ITEPA) ◽

10.24843/itepa.2019.v08.i04.p11 ◽

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

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KARAKTERISTIK KUE PUKIS DARI PERBANDINGAN MODIFIED CASSAVA FLOUR (MOCAF) DAN PASTA LABU KUNING (Cucurbita moschata Durch)

Jurnal Ilmu dan Teknologi Pangan (ITEPA) ◽

10.24843/itepa.2018.v07.i03.p02 ◽

2018 ◽

Vol 7 (3) ◽

pp. 85

Author(s):

Ni Kadek Maya Purnamasari ◽

Putu Timur Ina ◽

A.A.I. Sri Wiadnyani

Keyword(s):

Experimental Design ◽

Water Content ◽

Block Design ◽

Ash Content ◽

Cucurbita Moschata ◽

Cassava Flour ◽

Acceptance Ratio ◽

Randomized Block Design ◽

The Right

The purposes of this research were to know the effect of mocaf and pumpkin pasta ratio on the characteristics of pukis and to know the right ratio from mocaf and pumpkin pasta to produce pukis with the best characteristics. The experimental design was used randomized block design with the treatment’s factor is ratio of mocaf with pumpkin pasta that is 90% : 10%; 80% : 20%; 70% : 30%; 60% : 40%; 50% : 50%; dan 40% : 60%. The treatment was repeated as many as 3 repetitions then obtained 18 units. The data obtained were analyzed by variance and if the treatment had an effect on the variable then continued with Duncan test. The results showed that mocaf and pumpkin pasta ratio had significant effect to water content, ash content, total caroten, skoring test (colour, aroma, texture, taste), and hedonic test (colour, aroma, texture, taste, and overall acceptance). Ratio from mocaf and pumpkin pasta (60 % : 40%) is the best characteristic with water content is 57,62%, ash content is 0,84%, total caroten is 2779,97 ?g/g, color orange and liked, flavor typical pumpkin and liked, texture soft and liked, taste rather typical pumpkin and liked and overall acceptance liked.

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

Jurnal Ilmu dan Teknologi Pangan (ITEPA) ◽

10.24843/itepa.2018.v07.i01.p02 ◽

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).

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SUBSTITUSI TEPUNG ALMOND DENGAN TEPUNG KEMIRI (Aleurites moluccana Wild) TERHADAP KARAKTERISTIK KULIT MACARON

Jurnal Ilmu dan Teknologi Pangan (ITEPA) ◽

10.24843/itepa.2019.v08.i02.p02 ◽

2019 ◽

Vol 8 (2) ◽

pp. 122

Author(s):

Ida Ayu Ganitri Adnyasuari ◽

I Gusti Ayu Ekawati ◽

Ni Made Indri Hapsari Arihantana

Keyword(s):

Protein Content ◽

Water Content ◽

Analysis Of Variance ◽

Block Design ◽

Fat Content ◽

Ash Content ◽

Carbohydrate Content ◽

Randomized Block Design ◽

The Right ◽

Aleurites Moluccana

This research aims to identify the substitution of almond flour with candlenut flour on the characteristics of macaron shell, and to identify the right concentration of almond flour with candlenut flour on the characteristics of macaron shell. This research used randomized block design with the treatment ratio of almond flour with candlenut flour, which consists of 6 levels such as: 100% : 0%, 80% : 20%, 60% : 40%, 40% : 60%, 20% : 80%, and 0% : 100%. Each treatment was repeated 3 times, resulting in 18 experimental units. The data were then analyzed using Analysis of Variance and if the treatment had an effect on the parameter, the Duncan test was performed. The result showed that substitution of almond flour with candlenut flour had a significant effect on water content, ash content, protein content, fat content, carbohydrate content, swelling, flavor (hedonic), texture (hedonic), taste (scoring) and overall acceptance (hedonic). Substitution of almond flour with candlenut flour 40% had the best characteristics, with 2,40% water content, 2,51% ash content, 9,40% protein content, 18,98% fat content, 66,70% carbohydrate content, 130,81% swelling, color, flavor, taste, and overall acceptance liked, taste candlenut medium and texture very soft.

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