PENGARUH PERBANDINGAN TERIGU DAN TEPUNG KACANG TUNGGAK TERHADAP KARAKTERISTIK CRACKERS

This study aims to determine the effect of comparative of wheat and cowpea flour to characteristics of crackers andto knowing the composition to produce crackers with the best characteristics. The experimental design used was Completely Randomized Design with treatment factor that is the comparative treatment of cowpea flour with wheat which consist of 5 levels : 100%:0%, 95%:5%, 90%:10%, 85%:15%, and 80%:205. The treatment was repeated 3 times to obtain 15 units of experiment. The data obtained were analyzed by variance and if the treatment had an effect on the observed variable then continoued with Duncan test. Result of this study showed that comparation of wheat flour and cowpea flour very affected for protein content and coarse fiber content, affected water content, ash content, color, texture, and overall acepatance. Comparation of 80% wheat flour and 20% cowpea flour is the best characteristics of crackers with criteria 2.24% water contet, 2.62% ash content, 23.93% fat content, 10.70% protein content, 61.28% carbohydrate content, 6.61% crude fiber content, 0.44 power of broke, the color was liked, the aroma was neutral, the taste was liked and a little typical of cowpea, texture was crunchy and liked, and overall aceptance was liked. Keywords: Crackers, cowpea flour, wheat flour.

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PENGARUH PERBANDINGAN TERIGU DENGAN TEPUNG KECAMBAH JAGUNG (Zea mays L.) TERHADAP KARAKTERISTIK FLAKES

Jurnal Ilmu dan Teknologi Pangan (ITEPA) ◽

10.24843/itepa.2019.v08.i02.p04 ◽

2019 ◽

Vol 8 (2) ◽

pp. 140

Author(s):

I Dewa Gede Dwi Agastia Utama ◽

Ni Wayan Wisaniyasa ◽

I Wayan Rai Widarta

Keyword(s):

Tensile Strength ◽

Protein Content ◽

Water Content ◽

Wheat Flour ◽

Fat Content ◽

Ash Content ◽

Carbohydrate Content ◽

Fiber Content ◽

Crude Fiber Content ◽

Randomized Design

This study aims to determine the effect of wheat flour ratio with corn sprouts flour on the characteristics of flakes produced and the exact composition of wheat flour with corn sprouts flour that is able to produce flakes with the best characteristics. The experimental design used was Completely Randomized Design with treatment factor that is the comparative treatment of flour with corn sprouts flour which consist of 5 levels: 50%:50%; 40%:60%; 30%:70%; 20%:80%; 10%:90%. The treatment was repeated 3 times to obtain 15 units of experiment. The data obtained were analyzed by variance and if the treatment had an effect on the observed variable then continued with Duncan test. The comparison of wheat flour with corn sprout flour significantly affected water content, ash content, fat content, protein content, carbohydrate content, coarse fiber content, tensile strength, color (hedonic test), aroma (hedonic test), texture (hedonic test and scoring ), taste (hedonic test) as well as overall acceptance (hedonic test) flakes. Comparison of 30% wheat flour : 70% corn sprouts flour produces flakes with the best characteristics, namely: water content was 2.94%, ash content was 2.99%, fat content was 11.60%, protein content was 14.40%, carbohydrate content was 68.08%, crude fiber content was 6.25%, tensile strength was 4.24 N, color liked, aroma some liked, texture crispy and liked, taste liked and overall acceptance liked.

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PENGARUH PERBANDINGAN TEPUNG HANJELI (Coix lacryma-Jobi, L.) DENGAN BUAH SALAK KERING (Salacca edulis Reinw.) TERHADAP KARAKTERISTIK SNACK BAR

Jurnal Ilmu dan Teknologi Pangan (ITEPA) ◽

10.24843/itepa.2019.v08.i01.p07 ◽

2019 ◽

Vol 8 (1) ◽

pp. 57

Author(s):

Ni Putu Putri Dewanty Saraswati ◽

I Gusti Ayu Ekawati ◽

I Nengah Kencana Putra

Keyword(s):

Protein Content ◽

Water Content ◽

Fat Content ◽

Ash Content ◽

Carbohydrate Content ◽

Fiber Content ◽

Crude Fiber Content ◽

Randomized Design ◽

Completely Randomized Design ◽

The Right

This study aims to determine the effect of hanjeli flour and dried snake fruit to the characteristics of snack bar produced and the right ratio of hanjeli flour and dried snake fruit that is able to produce snack bar with the best characteristics. The Completely Randomized Design was used in the research with treatment that is the ratio of hanjeli flour and dried snake fruit which consist of 5 levels: 90%:10%; 80%:20%; 70%:30%; 60%:40%; 50%:50%. The treatment was repeated 3 times to obtain 15 units of experiment. The data obtained were analyzed by variance and if the treatment had an effect on the observed variable then continued with Duncan test. The result showed that hanjeli flour and dried snake fruit had a significant effect on water content, ash content, fat content, protein content, carbohydrate content, coarse fiber content, hardness, color (hedonic), aroma (hedonic), texture (hedonic and scoring), taste (hedonic) and overall acceptance (hedonic). Comparison of 50% hanjeli flour : 50% dried snake fruit produces snack bar with the best characteristics, namely: water content 18.43%, ash content 1,82%, fat content 16.63%, protein content 7.84%, carbohydrate content 55.29%, crude fiber content 3,14%, calori total 402,10 kcal, color liked, aroma very liked, texture little crumbly and liked, taste 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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Pengaruh Perbandingan Terigu Dengan Tepung Kecambah Kacang Merah (Phaseolus vulgaris (L.) Terhadap Karakteristik Pancake

Jurnal Ilmu dan Teknologi Pangan (ITEPA) ◽

10.24843/itepa.2020.v09.i02.p02 ◽

2020 ◽

Vol 9 (2) ◽

pp. 117

Author(s):

Lucky Arisonna Roring ◽

Ni Wayan Wisaniyasa ◽

I Dewa Gede Mayun Permana

Keyword(s):

Moisture Content ◽

Protein Content ◽

Wheat Flour ◽

Fat Content ◽

Ash Content ◽

Fiber Content ◽

Bean Sprout ◽

Crude Fiber Content ◽

Red Bean ◽

Bean Sprouts

This study was aimed to determine the effect of wheat flour comparison with red bean sprout flour on the characteristics of pancakes and to determine the exact concentration of red bean sprout flour that was able to produce pancakes with the best characteristics. This study used a randomized block design with the ratio of flour and red bean sprouts (100%: 0%, 60%: 40%, 50%: 50%, 40%: 60%, 30%: 70%), repeated three times to obtain 15 units of experiment. The data obtained were then analyzed by variants and if there was any effect on the treatment, then continued with Duncan test. The variables observed were moisture content, ash content, protein content, fat content, carbohydrate levels, coarse fiber content, and sensory characteristics. The results showed that the addition of red bean sprout effected moisture content, ash content, protein content, fat content, carbohydrate content, crude fiber content, colour, aroma, taste, texture, and overall acceptance of pancake. The best characteristic of pancake substitution was 50% wheat flour and 50% red bean sprout flour that produced moisture content 36.14%, ash content 1.86%, fat content 24.15%, protein content 8.31%, carbohydrate content 29.53 %, crude fiber content 16.81%, light brown colour (liked), typical aroma of red beans (liked), soft texture (liked), flavour of red beans (liked), and overall acceptance (liked). Keywords: wheat flour, red bean sprouts, characteristics, pancakes.

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PENGARUH SUBSTITUSI TEPUNG TERIGU DENGAN TEPUNG KENTANG HITAM (Coleus tuberosus) TERHADAP SIFAT KIMIA DAN ORGANOLEPTIKCOOKIES

Pro Food ◽

10.29303/profood.v4i1.79 ◽

2018 ◽

Vol 4 (1) ◽

pp. 304-310

Author(s):

Siska Cicilia ◽

Eko Basuki ◽

Agustono Prarudiyanto ◽

Ahmad Alamsyah ◽

Dody Handito

Keyword(s):

Chemical Composition ◽

Physical Properties ◽

Protein Content ◽

Water Content ◽

Wheat Flour ◽

Potato Starch ◽

Ash Content ◽

Randomized Design ◽

Alternative Materials ◽

Completely Randomized Design

Cookies is one type of populer biscuits. The basic ingredients of cookies are generally wheat flour. The availability of wheat flour in Indonesia is dependent on imports. To overcome this, the substitute of wheat flour is needed. Alternative materials can from tubers one of them is a black potato. The objective of this research were to substitute wheat flour with black potato starch for cookie manufacture and to analyze chemical composition and physical properties of cookies. The design used was Completely Randomized Design (CRD) with flour flour treatment: black potatoes are 100%, 90%: 10%, 80%: 20%, 70%: 30%, 60%: 40%, and 50%: 50%. The addition of black potato starch cause a decrease in water content, protein content, fat content and increased ash content of cookies. The addition of potato starch up to 30% produces the preferred cookies that accepted by panelists.Key words: Coleus tuberosus, cookies, wheat flourABSTRAKCookies (kue kering) merupakan salah satu jenis biskuit yang banyak disukai oleh masyarakat dari berbagai kalangan. Bahan dasar pembuatan cookies umumnya adalah tepung terigu. Ketersediaan tepung terigu di Indonesia masih tergantung pada impor. Untuk mengatasi hal tersebut maka diperlukan bahan alternatif pengganti terigu. Bahan alternatif bisa berasal dari umbi-umbian salah satunya adalah kentang hitam. Penelitian ini bertujuan untuk mensubstitusi tepung terigu dengan tepung kentang hitam pada pembuatan cookies serta menganalisa komposisi kimia dan sifat fisik cookies tersebut. Rancangan yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan perlakuan tepung terigu tepung : kentang hitam yaitu 100%, 90% : 10%, 80% : 20%, 70% : 30%, 60% : 40%, dan 50% : 50%. Penelitian ini dilakukan di laboratorium pengolahan pangan dan laboratorium kimia dan biokimia pangan Fatepa Universitas Mataram. Penambahan tepung kentang hitam menyebabkan penurunan kadar air, kadar protein, kadar lemak dan peningkatan kadar abu cookies.Penambahan tepung kentang sampai 30% menghasilkan cookies yang disukai panelis.Kata kunci: cookies, kentang hitam, tepung terigu

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PENGARUH LAMA PERKECAMBAHAN MILLET (Panicum milliaceum) TERHADAP KARAKTERISTIK FLAKES

Jurnal Ilmu dan Teknologi Pangan (ITEPA) ◽

10.24843/itepa.2018.v07.i04.p04 ◽

2018 ◽

Vol 7 (4) ◽

pp. 175

Author(s):

I Gusti Agung Ayu Sintia Padma Dewi ◽

I Gusti Ayu Ekawati ◽

I Desak Putu Kartika Pratiwi

Keyword(s):

Protein Content ◽

Water Content ◽

Fat Content ◽

Ash Content ◽

Fiber Content ◽

Crude Fiber ◽

Tannin Content ◽

Germination Time ◽

Crude Fiber Content ◽

Randomized Design

The purpose of this research was to know the effect of germination time of millet (Panicum milliaceum) on the characteristics of flakes and to know the right germination time of millet on the characteristics of flakes. The experimental design used was completely randomized design with the germination time of millet treatment, namely 24 hours (T1), 48 hours (T2), 72 hours (T3), 96 hours (T4), and 120 hours (T5). The treatment was repeated 3 repetitions then obtained 15 units of the experiment, the data obtained from the result were analyzed by variance and if the treatment had an effect on the variable then continued with Duncan test. The results showed that the germination of millet had significant effect to water content, ash content, protein content, fat content, crude fiber content, tannin content, taste level (hedonic test), and overall acceptance of flakes. 120 hours germination time of millet had the best characteristics with water content 1,36%, ash content 2,65%, protein content 9,93%, fat content 7,86%, carbohydrate content 78,20%, crude fiber content 5,93, tannin content 0,31%, color liked, flavor liked, texture crispy and liked, taste liked and overall acceptance liked.

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Pengaruh Rasio Tepung Ampas Kelapa dan Singkong Parut Terhadap Sifat Kimia dan Sensoris Kue Klenyem

Jurnal Ilmu dan Teknologi Pangan (ITEPA) ◽

10.24843/itepa.2021.v10.i01.p14 ◽

2021 ◽

Vol 10 (1) ◽

pp. 153

Author(s):

Ika Septiana ◽

Luh Putu Trisna Darmayanti ◽

I Made Sugitha

Keyword(s):

Protein Content ◽

Water Content ◽

Fat Content ◽

Ash Content ◽

Carbohydrate Content ◽

Fiber Content ◽

Crude Fiber ◽

Crude Fiber Content ◽

Randomized Design ◽

Yellow Color

This research aims to determine the comparison effect of coconut pulp flour with grated cassava on the characteristics of klenyem cake, and to find out the exact ratio of coconut flour and grated cassava so as to produce the best characteristics of klenyem cake. The experimental design used Completely Randomized Design (CRD) with treatment of coconut pulp flour and grated cassava ratio consist 6 levels : 20% : 80%; 30% : 70%; 40% : 60; 50% : 50%; 60% : 40%; 70% : 30%. Each treatment was repeated 3 times so obtained 18 experimental units. The parameters observed were water content, ash content, protein content, fat content, carbohydrate content, crude fiber content and the sensory test of the klenyem cake.The data obtained were using Analysis of Variance (ANOVA) and if the significant effect to the variables, followed by The Duncan Multiple Range Test (DMRT). The results showed that the comparison of coconut pulp flour and grated cassava have a significant effect on the water content, ash content, protein content, fat content, carbohydrate content, crude fiber content, color and texture (scoring), aroma, taste and overall acceptance (hedonic). Comparison of coconut pulp flour with grated cassava 40%: 60% has been able to produce the best characteristics of klenyem cake. The parameter results of 40% coconut pulp flour with 60% grated cassava that is water content 32.54%, ash content 1.78%, protein content 2.85%, fat content 33.72%, carbohydrate content 33.61%, crude fiber content 21.62%, yellow color, soft texture, aroma liked, taste liked and overall acceptance liked.

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Analisis Kandungan Protein Kasar dan Serat Kasar Silase Pakan Komplit Berbahan Dasar Kombinasi Jerami Padi dan Daun Lamtoro Sebagai Pakan Ternak Ruminansia

bionature ◽

10.35580/bionature.v19i2.9727 ◽

2019 ◽

Vol 19 (2) ◽

Author(s):

Darmawan Jamaluddin ◽

Nurhaeda Nurhaeda ◽

Rasbawati Rasbawati

Keyword(s):

Protein Content ◽

Rice Straw ◽

Crude Protein ◽

Fiber Content ◽

Crude Fiber ◽

Average Value ◽

Crude Fiber Content ◽

Randomized Design ◽

Completely Randomized Design ◽

Ruminant Feed

Abstract. The purpose of this study was to determine the increase in protein content and decrease in crude fiber in complete feed silage based on rice straw and lamtoro leaves as ruminant feed. This study used a completely randomized design (CRD) with 4 treatment levels and 3 replications namely J0 = 100% rice straw (control), J1 = 60% rice straw and lamtoro leaves 40% J2 = 70% rice straw and lamtoro leaves 30% J3 = 80% rice straw and lamtoro leaves 20%. The results showed that the combination of rice straw and lamtoro leaves had a very significant effect on the value of crude protein and crude fiber in complete feed silage. The highest average to the lowest protein content was J1 (11.45), J2 is equal to (9.50), J3 is equal to (8.44), and J0 is equal to (6.60). The average value of the highest crude fiber content to the lowest is (35.19), J3 is equal to (33.82), J2 is equal to (32.35), and J1is equal to (30.55). From the results of the study it is known that the best treatment that can be recommended is J1 treatment with a combination of 60% rice straw and lamtoro leaves 40%. Keywords: coarse protein, coarse fiber, complete feed silage, lamtoro leaves and rice straw.

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PENGARUH PERBANDINGAN TEPUNG SUWEG (Amorphophallus campanulatus) DAN TEPUNG KACANG HIJAU (Vigna radiate) TERHADAP KARAKTERISTIK COOKIES

Jurnal Ilmu dan Teknologi Pangan (ITEPA) ◽

10.24843/itepa.2019.v08.i01.p06 ◽

2019 ◽

Vol 8 (1) ◽

pp. 48

Author(s):

Putu Ayu Gaudiya Waisnawi ◽

Ni Luh Ari Yusasrini ◽

Putu Timur Ina

Keyword(s):

Protein Content ◽

Mung Bean ◽

Fat Content ◽

Fiber Content ◽

Crude Fiber ◽

Crude Fiber Content ◽

Bean Flour ◽

Randomized Design ◽

Completely Randomized Design ◽

Carbohydrate Levels

The purpose of this study was to determine the ratio effect of suweg flour and mung bean flour to produce the best characteristics of cookies. The Completely Randomized Design was used in this study with a comparison of suweg flour with mung bean flour consisting of 5 levels: 90%: 10%; 80%: 20%; 70%: 30%; 60%: 40%; 50%: 50% The treatment was repeated 3 times for obtain 15 experimental units. Comparison of suweg flour and mung bean flour has a highly significant effect on fat content and crude fiber content and has a significant effect on protein content and carbohydrate levels of cookies. The comparison ratio of 60% suweg flour and 40% mung bean flour produces cookies with the best characteristics, namely: 1.37% moisture content, 2.29% ash content, 24.44% fat content, 8.89% protein content, carbohydrate content 63.01%, crude fiber content 21.78%, color, aroma, texture crispy, preference and overall acceptance were liked.

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Karakteristik Mi Jagung dengan Penambahan Jenis Hidrokoloid (Guar Gum dan Xanthan Gum) pada Berbagai Konsentrasi

Jurnal Teknologi dan Industri Pertanian Indonesia ◽

10.17969/jtipi.v10i2.11937 ◽

2018 ◽

Vol 10 (2) ◽

pp. 40-44

Author(s):

Yanti Meldasari Lubis ◽

M. Ikhsan Sulaiman ◽

Masrura Hayati

Keyword(s):

Protein Content ◽

Wheat Flour ◽

Xanthan Gum ◽

Beta Carotene ◽

Ash Content ◽

Fiber Content ◽

Cooking Loss ◽

Crude Fiber ◽

Carotene Content ◽

Crude Fiber Content

Indonesia termasuk negara pengkonsumsi mi terbesar di dunia. Selma ini, mi diproduksi dari tepung gandum. Namun untuk mengurangi ketergantungan terhadap impor gandum, perlu dicari alternatif lain sebagai bahan baku mi. Penggunaan tepung jagung dalam pembuatan mi dapat dijadikan sebagai alternatif serta kandungan betakarotennya juga bermanfaat bagi bagi kesehatan. Tidak seperti gandum yang mengandung gluten sehingga adonan mudah dibentuk, pembuatan mi jagung pelu ditambahkan zat tambahan yang dapat menggantikan sifat gluten. Penelitian ini bertujuan untuk mempelajari hidrokoloid yang dapat digunakan untuk memperbaiki karakteristik mi jagung. Mi yang dihasilkan selanjutnya dianalisis kadar air, kadar abu, cooking loss,uji putus, uji hedonik. Dari hasil analisis ini didapatkan sampel terbaik yang dilanjutkan analisis kadar serat kasar, kadar protein dan kadar betakaroten. Sampel terbaik yang didapatkan dari hasil penelitian ini adalah perlakuan xanthan gum 2% dengan hasil uji putus 2.50 cm, kadar air 40.19%, kadar abu 1.05%, cooking loss 2.21%, kadar protein sebesar 3.98%, kadar serat kasar 4.16% , kadar betakaroten 12.71 mg/L dan hasil dari uji hedonic mi jagung yaitu warna 3.36 (netral), aroma 3.24 (netral), rasa 3.00 (netral) dan tekstur 2.73 (netral).Abstract: Indonesia belongs to the country with the highest consumtion of noodle in the world. Noodle is made from imported wheat flour. However, there is a need to reduce the dependency of wheat flour by finding new sources to make noodle. Corn flour can be used as alternative besides its high content of betacarotene has health benefit for the human. Different from wheat flour which is contained gluten for dough formation, production of corn noodle need to be added with additive for replacing the function of gluten. This paper aimed to study hydrocolloids usedto improve corn noodle characteristics. The result noodle is then analyzed water content, ash content, cooking loss, breaking test, hedonic test. From the results of this analysis obtained the best sample by analysis of crude fiber content, protein content and beta-carotene content. The best samples obtained from this research are xanthan gum 2% treatment with 2.50 cm breaking test, moisture content 40.19%, 1.05% ash content, 2.21% cooking loss, 3.98% protein content, 4.16% crude fiber content, beta-carotene content 12.71 mg / L and hedonic test obtained colors , aromas, flavors and textures are all neutral.

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