scholarly journals Pelatihan Pengolahan Produk Bakeri Berbasis Tepung Umbi Lokal di Pondok Pesantren Sultan Fatah Semarang

2018 ◽  
Vol 2 (2) ◽  
pp. 40
Author(s):  
Arief R. Affandi ◽  
M. Khoiron Ferdiansyah ◽  
Nur Aksin
Keyword(s):  
Nutritional Quality ◽  
Foster Children ◽  
Local Food ◽  
Stable Condition ◽  
Boarding School ◽  
Bakery Products ◽  
High Quality ◽  
Food Ingredients ◽  
Non Local

ABSTRAK: Pengolahan bahan pangan lokal merupakan salah satu strategi dalam menciptakan kestabilan kondisi ketahanan pangan di negara Indonesia ini. Permasalahan yang dihadapi adalah rendahnya minat masyarakat untuk mengolah bahan pangan lokal ini menjadi beberapa produk yang bermutu tinggi. Pemanfaatan bahan pangan lokal, seperti umbi-umbian dan jenis serealia nonberas dapat mengurangi tingkat ketergantungan masyarakat terhadap bahan baku terigu yang notabenenya termasuk barang nonlokal (impor). Kegiatan pengabdian bertujuan untuk sosialisasi program diversifikasi pangan ini kepada para pengelola dan anak asuh Pondok Pesantren Sultan Fatah yang berlokasi di Kelurahan Wonosari Kecamatan Ngaliyan Kota Semarang melalui pengolahan produk bakeri berbahan dasar tepung umbi lokal. Luaran yang dihasilkan dari pengabdian ini antara lain modul kewirausahaan, produk rerotian dari tepung lokal, pengenalan beberapa aspek yang terkait dengan pemasaran produk, dan pemahaman mengenai kualitas gizi produk yang dihasilkan. Kegiatan ini dilakukan melalui tahapan sosialisasi, pelatihan pengolahan tepung bahan lokal menjadi produk roti. Hasil pelaksanaan kegiatan menunjukkan bahwa peserta telah memiliki kemampuan mengenai proses pembuatan roti. Penggunaan bahan baku tepung umbi lokal dalam formula pembuatan produk roti memang belum menghasilkan karakteristik yang sama persis dengan produk yang dibuat dari tepung terigu.Kata kunci: Bakeri, Tepung Umbi Lokal, Pondok Pesantren Sultan Fatah Semarang ABSTRACT: The processing of local food ingredients is one of the strategies in creating a stable condition of food security in Indonesia. The problem faced is the low interest of the community to process these local food ingredients into several high quality products. Utilization of local foodstuffs, such as tubers and non-rice cereals, can reduce the level of community dependence on wheat flour which is not included in non-local (imported) goods. Devotion activities aim to socialize this food diversification program to managers and foster children of Sultan Fatah Islamic Boarding School located in Wonosari Village, Ngaliyan District, Semarang by processing bakery products made from local tuber flour. Outcomes generated from this service include entrepreneurship modules, local products from local flour, introduction to several aspects related to product marketing, and understanding of the nutritional quality of the products produced. This activity was carried out through the stages of socialization, training in processing local flour ingredients into bread products. The results of the implementation of the activity indicate that the participant has the ability to process the bread. The use of local tuber ingredients in the formula for making bread products does not produce the exact same characteristics of products made from wheat flour.Keywords: Bakery, Local Tuber Flour, Boarding School Sultan Fatah Semarang

Use of the complex baking improver «Unipan Total» in the technology of bakery products

2021 ◽  
Vol 30 (6) ◽  
pp. 50-55
Author(s):  
S.V. Borisova ◽  
◽  
N.U. Mukhametchina ◽  
G.S. Sagdeeva ◽  
◽  
...  
Keyword(s):  
Quality Indicators ◽  
Weight Control ◽  
Wheat Bread ◽  
Bakery Products ◽  
High Quality ◽  
Quality Product ◽  
Conventional Methods ◽  
High Quality Product

The results of the study of the influence of various concentrations of the complex bakery improver «Unipan Total» on the properties of semi-finished products and quality indicators of bakery products are presented. Bakery products were produced using the unpaired method according to a unified recipe for Dniprovskaya buns. To obtain a high-quality product, prototypes were prepared from wheat bakery flour of the highest grade with the addition of the «Unipan Total» improver at a concentration of 0,5 to 8% to the flour weight, control ones without the improver. Organoleptic and physicochemical indicators of the quality of wheat bread samples were determined by conventional methods.

Are campus food environments healthy? A novel perspective for qualitatively evaluating the nutritional quality of food sold at foodservice facilities at a Brazilian university

2016 ◽  
Vol 137 (2) ◽  
pp. 122-135 ◽  
Author(s):  
Isadora Santos Pulz ◽  
Paula Andréa Martins ◽  
Charles Feldman ◽  
Marcela Boro Veiros
Keyword(s):  
Food Environment ◽  
Nutritional Quality ◽  
Food Choices ◽  
Healthy Food ◽  
Food Environments ◽  
Cross Sectional ◽  
Food Ingredients ◽  
Nutrition Environment ◽  
Food And Beverage

Aims: The purpose of this novel study was to evaluate the food environment at a Brazilian university, encompassing 6 restaurants and 13 snack bars. The investigation uniquely analyses the food environment (barriers, facilitators, type of foods and prices). This was a food-based analysis of the nutritional quality of the products sold on campus. Methods: A cross-sectional descriptive design was used, applying the classic Nutrition Environment Measures Survey–Restaurants (NEMS-R) adapted for Brazil and an original methodology to evaluate and classify qualitatively the nutritional quality and characteristics of the food. A census of all campus food environments was applied. Results: The main results show most food and beverage products were made with processed ingredients and had a lower nutritional quality and price when compared with similar products made on premises, that is, processed iced tea compared with fresh tea ( p < .001), fried refined flour salgados compared with baked wholegrain flour salgados ( p < .001) and refined flour biscuits compared with those made with whole grains ( p = .028). Only 16% of the outlets provided food ingredients or nutritional information of products available. Conclusion: The overall options for healthy food choices and good nutritional quality on campus were mostly limited by the availability and higher prices of products. These findings could be used to develop new policy perspectives for the offering of healthy food items and to facilitate better food choices among students in a healthier food environment.

scholarly journals KUALITAS NUTRISI PAKAN LOKAL YANG DISUPLEMENTASI ZN BIOKOMPLEK DAN VITAMIN E

2019 ◽  
Vol 44 (2) ◽  
pp. 244
Author(s):  
Tintin Rostini ◽  
Irwan Zakir ◽  
Arief Hidayatullah
Keyword(s):  
Vitamin E ◽  
Nutritional Quality ◽  
Dry Matter ◽  
Matter Content ◽  
Dry Matter Content ◽  
Food Ingredients ◽  
Forage Plants ◽  
The Poor ◽  
Vitamin E Supplementation

The nutritional quality of local food in the poor Kalimantan region will be lacking in minerals because the place for growing forage plants in a land with margins (acid) makes the quality of mineral poor food ingredients. The purpose of this study was to determine the nutritional quality of local feed supplemented with biocomplex ZN and Vitamin E. The treatment in this study used a complete design (CRD) with 4 processing repetitions made from 16 experimental units, consisting of (Tl) local forage-concentrates l2% PK without Zn and vitamin E supplementation, (T 2) Tl-supplementation + 60 mg Zn / kg as biocomplex Zn and vitamin E (T3) Tl + l20 mg Zn / kg such as Zn biocomplex + vitamin E and (T4) Tl + l80 mg Zn Biokomplek / kg + vitamin E. Parameters collected are the nutritional quality and digestibility of dry matter and feed organic matter. The results shown from studies using biocomplex ZN up to 180mg / kg of feed (PT3) can increase the protein content and dry matter content of local feed, and can increase the digestibility of local dry matter and organic feed ingredients. It was concluded that ZN Biokomplek and Vitamin E can improve the quality of local feed.

scholarly journals Nutritional Quality of Formulated Complementary Foods and their Biological Effects for Tackling Malnutrition in Sub-Saharan Africa (SSA) Countries

2020 ◽  
pp. 91-103
Author(s):  
Wilfred Damndja Ngaha ◽  
Richard Aba Ejoh ◽  
Edith Nig Fombang ◽  
William Dzusuo Tedom
Keyword(s):  
Nutritional Quality ◽  
Biological Effects ◽  
Research Work ◽  
Cost Effective ◽  
Sub Saharan Africa ◽  
Complementary Foods ◽  
Food Ingredients ◽  
Research Findings ◽  
Sub Saharan

Toddlers malnutrition is a health problem in developing countries like those found in Sub-Saharan Africa. Owing to prevalence of poverty, families are generally not able to afford the commercial complementary foods available in the market stalls, since such complementary foods are imported and made from non-local foodstuffs. In order to overcome these issues, FAO/WHO recommends the use of local foodstuffs in formulation of complementary foods and defines the virtues that the complementary foods should possess. In this light, researchers in Sub-Saharan Africa have proposed several formulations of complementary foods. The present work reviews these research findings on complementary foods available in the Sub-Saharan Africa utilizing the local food materials, the treatment that is required to be meted to such food ingredients, nutritional quality of formulated complementary foods and ultimately their biological effects. The limitations of the research work, if any, has been highlighted and the means to take such research forward that would be helpful in the production and commercialization of cost-effective complementary foods possessing requisite nutritional quality and biological effects as per dietary norms laid down by competent authorities.

scholarly journals ПРОИЗВОДСТВО ХЛЕБОБУЛОЧНЫХ ИЗДЕЛИЙ АНТИДИАБЕТИЧЕСКОГО ДЕЙСТВИЯ

World Science ◽  
2020 ◽  
Vol 1 (4(56)) ◽  
pp. 45-47
Author(s):  
Бералиева Э. Б. ◽  
Керимбек Ж. С.
Keyword(s):  
Rheological Properties ◽  
Raw Materials ◽  
Licorice Root ◽  
Bakery Products ◽  
High Quality ◽  
Bakery Product ◽  
Medicinal Properties ◽  
Low Levels ◽  
Vegetable Raw Materials

The article discusses the ways to solve the problems of low levels of active biological substances in the bakery product, with medicinal properties. In the process of the preparation of buns, the optimal dosages of the additives were calculated in order to determine an acceptable ratio of vegetable raw materials components and expand the range of bakery products with therapeutic and prophylactic effects. The article proposes new recipe for making buns with the addition of herbal additives such as stevia and licorice root. In addition, the study was conducted on the influence of licorice root and stevia additives on the rheological properties of the dough and the quality of the finished product. As a result, high-quality buns with the necessary consumer properties were obtained.

scholarly journals Nutritional quality of fritters produced from fresh cassava roots, high-quality cassava and soy flour blends, and consumer preferences

2019 ◽  
Vol 5 (1) ◽  
pp. 1677129
Author(s):  
Alamu Emmanuel Oladeji ◽  
Ntawuruhunga Pheneas ◽  
Chileshe Prisca ◽  
Olaniyan Bukola ◽  
Mukuka Ivor ◽  
...  
Keyword(s):  
Nutritional Quality ◽  
Consumer Preferences ◽  
Soy Flour ◽  
High Quality ◽  
Flour Blends

ALGAS MARINAS COMO FUENTE DE COMPUESTOS BIOACTIVOS EN BENEFICIO DE LA SALUD HUMANA: UN ARTÍCULO DE REVISIÓN/ SEAWEEDS AS SOURCES OF BIOACTIVE COMPOUNDS IN THE BENEFIT OF HUMAN HEALTH: A REVIEW

Biotecnia ◽  
2016 ◽  
Vol 18 (3) ◽  
pp. 20-27
Author(s):  
Richard Gutiérrez Cuesta ◽  
Kethia L. González García ◽  
Olga del R. Valdés Iglesias ◽  
Yasnay Hernández Rivera, ◽  
Yulexi Acosta Suárez
Keyword(s):  
Bioactive Compounds ◽  
Nutritional Quality ◽  
Functional Food ◽  
Food Source ◽  
Protein Structures ◽  
Nutritional Supplements ◽  
Asian Countries ◽  
High Quality ◽  
Ancient Times

Las algas han sido utilizadas desde tiempos remotos como alimento principalmente por países asiáticos. Son usadas en la actualidad en muchos otros países como fertilizantes, biocombustibles, fuentes de hidrocoloides entre otras aplicaciones. Su alto contenido de proteínas, lípidos poliinsaturados, fibra dietética, vitaminas y minerales las hacen una fuente atractiva de alimentos funcionales. También poseen sustancias con valor nutracéutico, como los compuestos fenólicos y las clorofilas. En Cuba se evidencia la existencia de ellas en la plataforma insular incluidas las zonas costeras y las bahías. Sin embargo, hasta el presente no existen suplementos nutricionales ni productos farmacéuticos en el mercado nacional elaborados a partir de las macroalgas. La calidad nutritiva de algas marinas junto al alto contenido de compuestos bioactivos con propiedades beneficiosas para la salud, constituyen dos razones importantes para fundamentar su consumo. Además, las algas poseen en su composición, polisacáridos que permiten su incorporación en alimentos cárnicos y en pastas, manteniendo o mejorando su calidad sensorial, nutritiva y saludable. ABSTRACTSince ancient times, algae have been used as a food source fundamentally by Asian countries. They are employed in our times as fertilizer, biogas, in hydrocolloids’ industry and others. Its composition in high quality proteins, polyunsatured lipids, dietary fiber, vitamins and minerals are determinants to declare algae as an attractive functional food. Furthermore, algae have nutraceutical substances, including phenols and chlorophylls. In Cuba, they are present in all Cuban seashore and harbors. However, no macroalgae’s nutritional supplements or pharmaceutic products in the Cuban market exist. The nutritional quality of seaweed alongside the high content of bioactive compounds with beneficial health properties, constitute two important reasons to increase consumption. Moreover, algae have in their composition protein structures that allows its incorporation into of meat and pasta foods, maintaining or improving their sensory, nutritious and healthy quality.

scholarly journals Understanding of Gene Action for Nutritional Traits in Elite Rice (Oryza sativa L.) Crosses

2021 ◽  
Author(s):  
N. Lingaiah ◽  
Surender Raju ◽  
N. Sarla ◽  
K. Radhika ◽  
V. Venkanna ◽  
...  
Keyword(s):  
Nutritional Quality ◽  
Grain Quality ◽  
Zinc Concentration ◽  
Gene Action ◽  
Oryza Sativa L ◽  
Iron Concentration ◽  
High Yield ◽  
High Quality ◽  
Selection Strategies

Background: The nature of inheritance and type of gene action governing nutritional traits are complex, hence a better understanding of the factors that contribute to the overall grain quality of rice will lay the foundation for developing new breeding and selection strategies for combining high quality with high yield. The present investigation was carried out to understand the gene action and inheritance of yield and nutritional quality traits in rice. Methods: Crosses were effected with ten parents in diallel fashion without reciprocals during kharif, 2014, in the next rabi 2014-15 itself, all the 45 F1s without reciprocals along with parents and two check varieties were grown for producing sufficient F2 seed. The data obtained from F1s and parents were analysed as per Method II (F1s + parents) and Model - I (fixed effect) of Griffing (1956) for combining ability. Result: In the present study, cross combinations viz., WGL-32100 x DRR Dhan-40, Ramappa x RP-Bio-5478-176 for intermediate amylose, WGL-32100 x Ramappa for high protein content, MTU 1010 x RP-Bio-5478-166, WGL-32100 x RP-Bio-5478-166 for iron concentration and RP-Bio-5478-166 x DRR Dhan-40, for zinc concentration were identified as the top ranking ones for further advancement.

scholarly journals Effect of Processed Chickpea Flour Incorporation on Sensory Properties of Mankoushe Zaatar

Foods ◽  
2019 ◽  
Vol 8 (5) ◽  
pp. 151
Author(s):  
Sahar Dandachy ◽  
Hiba Mawlawi ◽  
Omar Obeid
Keyword(s):  
Wheat Flour ◽  
Nutritional Quality ◽  
Nutritional Composition ◽  
Sensory Properties ◽  
Bakery Products ◽  
Nutritional Values ◽  
Overall Acceptability ◽  
Chickpea Flour ◽  
The Impact

Chickpea flour is known to have good nutritional values. Nevertheless, it is commonly made from ground grains, and characterized by an “off-flavor”. Processing of chickpea grains before flour formation reduces the intensity of the off-flavor. Therefore, two experiments were conducted: first to examine the effect of conventional processing (soaking, boiling, and drying) on the nutritional composition of the chickpea flour; and second, to investigate the impact of processed chickpea flour incorporation with different ratios on the sensory properties of mankoushe zaatar, a popular Lebanese pastry, usually made up of refined wheat flour. Chickpea flour was found to be nutritionally superior compared to refined wheat flour, and conventional processing of the flour was found not to affect its content of protein, fats, carbohydrates, and phosphorus, while total dietary and crude fibers were significantly increased. The fatty acid profile was minimally affected, while magnesium and potassium were reduced. The sensory test conducted among panelists (n = 60) showed that the incorporation of processed chickpea flour into the dough of mankoushe zaatar with ratios of 30% and 50% provided an end-product with better taste and overall acceptability compared to the regular mankoushe. Hence, conventionally processed chickpea flour can be used as a fortifier to improve the nutritional quality of bakery products without negatively affecting their sensory properties.

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