scholarly journals Comparative Effect of Grated Coconut (Cocos nucifera, L.) on the Characteristics of Ladu Cake

2021 ◽  
Vol 2 (02) ◽  
pp. 1-12
Author(s):  
Risa Meutia Fiana ◽  
Novelina Novelina ◽  
Rezy Gusmita
Keyword(s):  
Cocos Nucifera ◽  
Rice Flour ◽  
Fat Content ◽  
Ash Content ◽  
Carbohydrate Content ◽  
Fiber Content ◽  
Crude Fiber ◽  
Average Value ◽  
Crude Fiber Content ◽  
Comparison Level

Ladu cake is a traditional cake originating from the Pariaman area which has a savory and crunchy taste and a unique shape. This study aims to determine the effect of the ratio of dry grated coconut on the characteristics of the Ladu cake, to determine the effect of the best comparison level in producing the best product and to determine the storage time of the best Ladu cake. This study was designed using a completely randomized design (CRD) with 5 treatments (comparison of rice flour and dry grated coconut 100%:0%; 95%:5%; 90%:10%; 85%:15%; and 80%:20 %) and 3 replicates. The results showed that the ratio of dry grated coconut had an effect on moisture content, ash content, fat content, carbohydrate content, crude fiber content, friability, color, aroma, texture and taste. However, it had no significant effect on protein levels. Based on the chemical, physical and sensory characteristics of the comparison of Ladu cake products, the best product was obtained in the 10% dry grated coconut and 90% rice flour treatment with the characteristics of this treatment being 1.96% water content, 2.42% ash content, fat content 19.55%, protein content 7.56%, carbohydrate content 68.86%, crude fiber content 2.73%, and the average value of sensory analysis of aroma 3.70, color 4.07, texture 3.53 and taste 3.97.

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

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.

scholarly journals Comparison of Nutritional Value of Milkfish Shredded with Milkfish Bone Shredded (Chanos Chanos)

2021 ◽  
pp. 611-618
Author(s):  
Mutemainna Karim ◽  
Aryanti Susilowati ◽  
Jawiana Saokani ◽  
Yeni Savitri Andi Lawi
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Nutritional Value ◽  
Calcium Content ◽  
Fat Content ◽  
Ash Content ◽  
Carbohydrate Content ◽  
Fiber Content ◽  
Crude Fiber ◽  
Crude Fiber Content

The use of fishbone waste as shredded product is one of the right alternatives to provide a source of calcium-rich food that is cheaper, easier to obtain and of course easily absorbed and reduces the adverse effects of environmental pollution. The purpose of this research is to create a diversified product of milk fishbone shredded as an alternative use of fishery byproducts and to compare the chemical or nutritional characteristics of fishbone shredded and shredded milkfish (Chanos chanos). This study uses a comparative method. The results showed that the nutritional content of fish bone shredded was not much different from shredded milkfish products. The nutritional value of fishbone shredded are: 6.86% water content, 38.71% protein content, 17.16% fat content, 23.63% carbohydrate content and 1.59% crude fiber content, 12.04% ash content, 1.70% calcium content, and 1.51% phosphorus content. While the nutritional value of milkfish shredded is: 7.89% water content, 42.2% protein content, 31.48% fat content, 9.30% carbohydrate content, 1.64% crude fiber content, 7.49% ash content, 2.54% calcium content, and 1.34% phosphorus content. The nutritional value of fishbone shredded is higher in carbohydrate content, crude fiber content, and ash content compared to milkfish shredded products. The nutrient content of fishbone shredded is lower in water content, protein content, and fat content when compared to milkfish shredded products. High levels of ash in milkfish floss have the potential to be a source of calcium and phosphorus minerals. Thus fishbone shredded can be used as a mineral food source to meet the nutritional needs of the community.

scholarly journals PERUBAHAN MUTU FISIK DAN MUTU KIMIA KEDELAI SELAMA PENYIMPANAN

2019 ◽  
Vol 15 (1) ◽  
pp. 22
Author(s):  
Ratna Wilis Arief ◽  
Robet Asnawi
Keyword(s):  
Protein Content ◽  
Fat Content ◽  
Ash Content ◽  
Carbohydrate Content ◽  
Fiber Content ◽  
Crude Fiber ◽  
Soybean Seeds ◽  
Chemical Quality ◽  
Physical Quality ◽  
Crude Fiber Content

Soybean is one of the leguminous plants and is the main source of protein and vegetable oil in the world. Soybean is the most important strategic main food crop after rice and corn. Caused of their high protein and fat content, soybean seeds have fast decreased quality during storage, both for consumption material and as a source of seeds. This study aims to determine changes in physical and chemical quality of several soybean varieties during storage. This research was conducted from February to August 2016 in the Agricultural Science Park (TSP) Natar. The study was conducted in a Randomized Block Design (RBD) with three replications. This study uses 4 soybean varieties, namely: Grobogan, Burangrang, Anjasmoro, and Argomulyo; packaged using polyethylene plastic bags (PE) 0.8 mm. Observation parameters included physical quality (split grains, broken grains, other colored grains, wrinkled grains, and impurities), hardness and chemical quality (moisture content, ash content, protein content, fat content, crude fiber content, and carbohydrate content). The observations showed that: Anjasmoro variety has the best physical quality (Quality I) compared to other varieties, both before storage (0 months), and after storage (6 months); There was increased water content, protein content, ash content, and crude fiber content, but a decrease in carbohydrate content in soybean seeds after storage for 6 months, while the ash content did not change significantly;There was increased the level of hardness of soybean seeds during storage for 4 soybean varieties that were used around 3,68% - 8,33%.

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

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).

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

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.

scholarly journals PENGARUH LAMA PERKECAMBAHAN MILLET (Panicum milliaceum) TERHADAP KARAKTERISTIK FLAKES

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.

scholarly journals PENGARUH PERBANDINGAN TEPUNG BERAS DENGAN PASTA UBI JALAR UNGU (Ipomoea batatas L. Poir) TERHADAP KARAKTERISTIK CENDOL

2019 ◽  
Vol 8 (3) ◽  
pp. 248
Author(s):  
Putri Ayu Wulandari ◽  
I Made Sugitha ◽  
Ni Made Indri Hapsari Arihantana
Keyword(s):  
Antioxidant Activity ◽  
Water Content ◽  
Sweet Potato ◽  
Ipomoea Batatas ◽  
Rice Flour ◽  
Ash Content ◽  
Fiber Content ◽  
Crude Fiber ◽  
Crude Fiber Content ◽  
Purple Sweet Potato

This research was aimed to identify the comparison effect of rice flour and purple sweet potato (Ipomoea batatas L. Poir) paste on the characteristics of cendol and to identify the right ratio of rice flour and purple sweet potato paste to produce cendol with the best characteristics. Completely randomized design was used in this research with treatment ratio of rice flour and purple sweet potato paste which consisted of 6 levels :  50% : 50%, 40% : 60%, 30% : 70%, 20% : 80%, 10% : 90%, and 0% : 100 %. Each treatment was repeated 3 times, resulting in 18 experimental units. The data were then analyzed with analysis of variance and if the treatment had an effect on the variable, the Duncan test was performed. The results showed that rice flour and purple sweet potato paste ratio had significant effect on water content, ash content, crude fiber content, antioxidant activity, anthocyanin, color, texture, flavor, taste, and overall acceptance of cendol. Making purple sweet potato cendol without using rice flour resulted the best characteristic under the following criteria: 89,47%  water content, 0,14% ash content, 1,44% crude fiber content, 93,42 mg/mL antioxidant activity, 1,37 mg/100g  anthocyanin, dark purple and very liked color, texture chewy and liked, flavor typical of purple sweet potato and liked, taste very typical of purple sweet potato and liked, and overall acceptance very liked.   Keyword : cendol, purple sweet potato paste, rice flour

scholarly journals PEMANFAATAN TEPUNG AMPAS KELAPA DALAM PEMBUATAN FLAKES CEREAL (KAJIAN PROPORSI TEPUNG AMPAS KELAPA: TEPUNG BERAS)

2020 ◽  
Vol 21 (3) ◽  
pp. 155-164
Author(s):  
Nurrahmah Fitra Sabilla ◽  
Erni Sofia Murtini
Keyword(s):  
Decision Making ◽  
Protein Content ◽  
Block Design ◽  
Rice Flour ◽  
Multiple Attribute Decision Making ◽  
Fat Content ◽  
Fiber Content ◽  
Crude Fiber ◽  
Crude Fiber Content ◽  
Multiple Attribute

ABSTRAK Ampas kelapa merupakan hasil samping pengolahan santan kelapa yang pemanfaatannya masih terbatas. Nilai nutrisi ampas kelapa yang cukup baik membuatnya berpotensi untuk diolah menjadi produk pangan sarapan, yaitu flakes cereal. Ampas kelapa yang digunakan dapat meningkatkan kandungan serat flakes. Penggunaan tepung ampas kelapa dalam pembuatan flakes dikombinasikan dengan tepung beras putih. Penelitian bertujuan untuk mengetahui proporsi penggunaan tepung ampas kelapa: tepung beras yang tepat dalam pembuatan flakes dan pengaruhnya terhadap daya patah, tingkat rehidrasi dalam media saji, kadar air, kadar serat kasar, kadar protein, dan kadar lemak, serta untuk mendapatkan perlakuan terbaik dari parameter tersebut. Penelitian menggunakan desain Rancangan Acak Kelompok (RAK) satu faktor perlakuan berupa proporsi penggunaan tepung ampas kelapa: tepung beras yang terdiri dari 6 level (80:20, 70:30, 60:40, 50:50, 40:60, 30:70) dengan 5 kali pengulangan. Data yang didapatkan dianalisa dengan ANOVA dan dilanjutkan dengan uji lanjut BNT dengan selang kepercayaan 95%. Flakes perlakuan terbaik berdasarkan karakteristik fisik dan kimia ditentukan dengan metode Multiple Attribute Decision Making. Perhitungan nilai AKG dilakukan terhadap flakes perlakuan terbaik. Flakes perlakuan terbaik terbuat dari 80% tepung ampas kelapa dan 20% tepung beras, memiliki nilai daya patah sebesar 0,14±0,05 N, tingkat rehidrasi dalam media saji sebesar 61,67±0,98%, kadar air sebesar 3,4±0,26%, kadar serat kasar sebesar 12,12±0,78%, kadar protein sebesar 6,30±0,16%, kadar lemak sebesar 25,29±1,20%, kadar abu sebesar 1,95±0,18%, dan kadar karbohidrat sebesar 63,06±1,11%. Nilai AKG flakes perlakuan terbaik dalam satu takaran saji (30 g) adalah 11% lemak total, 3% protein, 6% karbohidrat total, 12% serat pangan tak larut, dengan nilai energi total sebesar 150 kkal. Kata Kunci: Flakes Cereal; Proporsi Tepung; Tepung Ampas Kelapa; Tepung Beras ABSTRACT Coconut dregs is a byproduct of coconut milk processing and its use is still limited. The good nutritional value of coconut dregs makes it potential to be processed into breakfast food, specifically cereal flakes. Coconut dregs can increase the fiber content of flakes. The use of coconut dregs flour combined with white rice flour. The objective of this research was to find the right proportion of coconut dregs flour:rice flour in producing cereal flakes and their effect on fracturability, rehydration, moisture content, crude fiber content, protein content, and fat content of flakes, also to obtain the best treatment of those parameters. This research used Randomized Block Design with 1 factor, the proportion of coconut dregs flour:rice flour in 6 differents level (80:20, 70:30, 60:40, 50:50, 40:60, 30:70) with 5 replications. The data were subjected to analysis of variance (ANOVA) and further tested by LSD test with 95% confidence interval. The best treatment results based on the physical and chemical characteristic of flakes was obtained by Multiple Attribute Decision Making method. The Recommended Dietary Allowance (%RDA) was calculated to the best treatment flakes. The best treatment was found in the flakes made with the proportion of 80% coconut dregs flour and 20% rice flour. The best flakes have the characteristics of 0,14±0,05 N fracturability, 61,67±0,98% rehydration, 3,4±0,26% water content, 12,12±0,78% crude fiber content, 6,30±0,16% protein content, 25,29±1,20% fat content, 1,95±0,18% ash content, and 63,06±1,11% carbohydrate content. The %RDA of the best treatment flakes in one serving size (30 g) are 11% total fat, 3% protein, 6% total carbohydrate, 12% insoluble dietary fiber, and 150 kcal total energy. Key words: Cereal flakes, Coconut Dregs Flour, Flour Proportion, Rice Flour

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

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

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

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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