scholarly journals Formulation of yellow pumpkin cookies with mocaf (modified cassava flour) flour addition as a snack for the obese community

Food Research ◽  
2020 ◽  
Vol 4 (S3) ◽  
pp. 109-113
Author(s):  
A.R. Mustika ◽  
W.D. Kartika
Keyword(s):  
Total Energy ◽  
Protein Content ◽  
G Protein ◽  
Wheat Flour ◽  
Energy Content ◽  
High Energy ◽  
Fat Content ◽  
Carbohydrate Content ◽  
Fibre Content ◽  
Total Energy Content

Cookies are generally made from wheat flour that provides high energy but low in fibre. Wheat flour can be substituted with yellow pumpkin flour to make cookies. Yellow pumpkin is an Indonesian local food which contains high beta carotene and fibre. The purpose of this research was to compare the yellow pumpkin and mocaf flour cookies with wheat flour cookies in terms of acceptability and nutrient content. For this experiment, two formulations were used: Formulation 1 (F1), 1: 2 ratio of yellow pumpkin flour to mocaf flour and Formulation 2 (F2), 1: 2 ratio of yellow pumpkin flour to wheat flour. Proximate analysis of the cookies was conducted. The results showed that the yellow pumpkin and mocaf flour cookies had a total energy content of 459.71 kcal/100 g, protein content of 1.12 g/100 g, fat content of 36.35 g/100 g, fibre content of 43.59 g/100 g and carbohydrate content of 31.94 g/100 g whereas the yellow pumpkin and wheat flour cookies had a total energy content of 587.72 kcal/100 g, protein content of 4.79 g/100 g, fat content of 40.87 g/100 g, fibre content of 21.42 g/100 g and carbohydrate content of 50.19 g/100. The data collected from the acceptance test conducted with 25 panellists showed that there was no difference in the colour, texture, taste and aroma for both formulated cookies.

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 Karakteristik Fisikokimia dan Sensori Egg roll Berbasis Komposit Pati Sagu

2019 ◽  
Vol 8 (2) ◽  
Author(s):  
Angela Myrra Puspita Dewi ◽  
Budi Santoso ◽  
Fedelfia Kambu
Keyword(s):  
Chemical Composition ◽  
Protein Content ◽  
Water Content ◽  
Wheat Flour ◽  
Resistant Starch ◽  
Fat Content ◽  
Ash Content ◽  
Carbohydrate Content ◽  
Sensory Properties ◽  
Sago Starch

Egg roll merupakan sejenis makanan ringan yang banyak disukai oleh anak-anak sampai dewasa, memiliki rasa manis dan gurih, dengan tekstur yang renyah, dan berbentuk gulungan utuh. Umumnya egg roll yang terbuat dari tepung terigu memiliki tekstur yang mudah rapuh, sehingga untuk mengurangi tingkat kerapuhannya dapat dilakukan dengan menambahkan tepung terigu dengan ppati pada formula egg roll. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh penambahan pati sagu terhadap karakteristik egg roll dan menentukan formulasi terbaik egg roll berbasis pati sagu.. Penelitian ini menggunakan rancangan acak lengkap faktor tunggal dengan 5 formulasi variasi perbandingan tepung terigu dan pati sagu. Produk egg roll yang dihasilkan dari kelima formulasi tersebut dilakukan analisa warna, tekstur, organoleptikc dan komposisi kimianya. Makin tinggi konsentrasi pati sagu maka egg roll menjadi berwarna kemerahan, kekerasan dan kerenyahan menjadi menurun, namun tekstur egg roll menjadi tidak rapuh. Semakin tinggi konsentrasi pati sagu, maka kadar air, karbohidrat dan pati resisten egg roll semakin meningkat namun kadar lemak dan protein egg roll semakin menurun. Perlakuan terbaik diperoleh dari formula 100% pati sagu dengan karakteristik fisik egg roll yang dihasilkan yaitu nilai kekerasan 21,96 N, kerenyahan 31,52 Nmm, dan kerapuhan 4,90 N, serta komposisi kimia egg roll yaitu kadar air 4,73%, kadar protein 7,87%, kadar karbohidrat 56,77%, kadar abu 1,42%, kadar lemak 33,94% dan RS (resistant starch) 0,98%. Egg roll berbasis pati sagu dapat diterima oleh panelis dengan nilai terhadap atribut keseluruhan tertinggi yaitu 6,03. Kesimpulannya, pati sagu dapat digunakan dalam formula pembuatan egg roll. Physicochemical and Sensory Properties of Egg roll BasedSago StarchAbstractEgg roll is a snack which were favored by children and adults, it has a sweet and savory taste, with a crunchy texture, and in the form of whole rolls. Generally, egg roll made from wheat flour which has brittle texture, and to reduce its fragility, starch addition in egg roll formula may be applied. The purpose of this study was to determine the effect of sago starch addition to egg roll formula on the characteristics of egg roll and determine the best formula. This study used a single randomized complete design with 5 formula using various ratio of wheat flour and sago starch. Egg roll products were analyzed for color, texture, organoleptic, and chemical composition. The higher the concentration of sago starch, the reddish egg roll, hardness that was appeared and the decrease in crispness was detected, and resulting in the reduction in the brittleness. The higher the concentration of sago starch might increase the water content, carbohydrate and resistant starch of egg roll but the not for fat content and protein. The best treatment was the formula with 100% sago starch with the physical characteristics of the egg roll produced with the hardness value of 21.96 N, crispness of 31.52 Nmm, fragility of 4.90 N, water content of 4.73%, protein content of 7.87%, carbohydrate content of 56.77%, ash content of 1.42%, fat content of 33.94% and RS (resistant starch) of 0.98%. Egg roll based sago starch could be accepted by panelists with the highest overall attribute value of 6.03. As conclusion, sago starch might able to apply in the production of egg role.

scholarly journals The Effect of Different Processing Techniques in Sweet Potato (Ipomoea batatas) of Content Nutrition

2020 ◽  
Vol 142 ◽  
pp. 01007
Author(s):  
Dyah Triasih ◽  
Fitri Dwi Utami
Keyword(s):  
Total Energy ◽  
Protein Content ◽  
Water Content ◽  
Sweet Potato ◽  
Fat Content ◽  
Ash Content ◽  
Carbohydrate Content ◽  
Chemical Quality ◽  
Quality Test ◽  
Processing Techniques

The objective of this study is to define the quality of sweet potato nutrition content in different processing techniques. Processing techniques were roasted, steamed, fried, and boiled. The research method was to experiment complete randomized design with four treatments and five replications for each treatment . The variables chemical quality test were water content, fat content, protein content, ash content, carbohydrate content, and total energy. The result of the chemical quality test showed processing techniques of sweet potato were significant influence water content, fat content, protein content, carbohydrate content, and analysis of total energy (P<0,05). The conclusion roasted processing techniques have higher levels of protein, carbohydrate content, and overall energy than others but have low on fat content, water content, and ash content.

scholarly journals The Double Fortification of Micro-Nutrients (Iodium and Folid Acid) on Dried Noodle Products Breadfruit Flour

2020 ◽  
Vol 8 (4) ◽  
pp. 1337-1344
Keyword(s):  
Folic Acid ◽  
Moisture Content ◽  
Protein Content ◽  
Wheat Flour ◽  
Fat Content ◽  
Carbohydrate Content ◽  
Drying Process ◽  
Primary Research ◽  
Drying Temperature ◽  
Preliminary Research

One of the major micronutrient deficiencies in Indonesia is iodine deficiency disorders (IIDs) which can lead to poor health, beside IIDs, folic acid consumption is still quite low which can be fatal especially for pregnant women which can lead to fetal abnormalities and lead to destructive biotechnological effects. One of the efforts to tackle those problems is to do fortification by addition of iodine and folic acid into dry noodles which is substituted by breadfruit flour. The problem of this micronutrient addition is micronutrient decreasing during processing, especially steaming and drying process. The purpose of this research was to determine the reduced levels of iodine and folic acid during steaming and drying process in dry noodles from breadfruit flour. The research method consisted of two stages, that were preliminary research and primary research. Preliminary research was done to get the best comparison between wheat flour and breadfruit flour, the comparisons used were 90:10, 80:20 and 70:30 as well to determine the best drying temperature, the temperature used were 35oC, 40oC and 45oC. Primary research was done to determine decrease of iodine content by UV-spectrophotometer analysis and decrease of folic acid content by HPLC in steaming and drying process. The response of this research included chemicak response, that were moisture content, fat content, protein content and carbohydrate content and sensory responses include color, flavour, and texture. The result of this research was to obtain the best comparison between wheat flour and breadfruit flour which is 80:20 with drying temperature at 35oC. In this research, 200 ppm of KIO3 and 2500mcg/100g folic acid were added to dry noodles processing. Duringsteaming processthe content of KIO3 decreased to 191 ppm whereas folic acid decreased to 630,385mcg/100g. During drying process the content of KIO3 decreased to 190 ppm and folic acid to 626,690mcg/100g. Results showed thatdry noodles had moisture content of 6.06%, protein content of 32.022%, fat content of 4%and carbohydrate content of 2.313%. Results of sensory test showed that dry noodles with breadfruit flour and dry noodles without breadfruit flour were not significantly different in terms of color, aroma and texture but had significant effect in terms of taste.

ANALISIS FISIKA KIMIA DARI KERANG DARA (Anadara granosa) YANG BERASAL DARI KAYUTANYO KAB. BANGGAI The Analysis of physical chemical from dara shells (Anadara granosa) origin from Kayutanyo, Kab.Banggai

2018 ◽  
Vol 2 (2) ◽  
Author(s):  
SULASMI ANGGO
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Water Solubility ◽  
Gravimetric Method ◽  
Fat Content ◽  
Carbohydrate Content ◽  
Dust Content ◽  
Total Dust ◽  
Physical Chemical ◽  
Anadara Granosa

The Analysis of physical chemical from dara shells (Anadara granosa) origin from Kayutanyo, kab. Banggai, has been conducted.Dara shell meat is sleaned and dried and after that powered with blender. Determine % rendement, water bonding capacity and index water solubility with Anderson method, coarse fat content with gravimetric method and carbohydrate method with “bye difference” decrease method.The result of analysis showed rendement value is 24,35%, water bonding capacity is 1,6248 gram/ml, index water solubility is 0,202 gram/ml, water content is 79,0045%, total dust content is 1,072%, coarse protein content is 2,25%, coarse fat content is 8,47%, carbohydrate content is 9,2035%. Keyword : Dara shells, (Anadara granosa), analysis physical chemical

scholarly journals Growth, Yield and Proximate Composition of Aromatic Rice as Influenced by Inorganic and Organic Fertilizer Management

2018 ◽  
Vol 10 (2) ◽  
pp. 211-219
Author(s):  
Md. Jafrul Islam SUMON ◽  
Tuhin Suvra ROY ◽  
Md. Nazmul HAQUE ◽  
Salma AHMED ◽  
Kanika MONDAL
Keyword(s):  
Protein Content ◽  
Proximate Composition ◽  
Green Manure ◽  
Organic Fertilizer ◽  
Growth Yield ◽  
Fat Content ◽  
Carbohydrate Content ◽  
Rice Grain ◽  
Aromatic Rice ◽  
Rice Varieties

Integrated use of organic and inorganic fertilizers can improve crop productivity and sustain soil health and fertility. To gain insights into the response of green manure and chemical fertilizer, the present study was conducted to evaluate the growth, yield and proximate composition of aromatic rice varieties in Aman season at the research farm of Sher-e-Bangla Agricultural University, Dhaka, Bangladesh during the period from July to December 2014. The experiment was set up in split-plot design with three aromatic rice varieties in main plots and six fertilizer levels in subplots. ‘Raniselute’ variety produced the highest plant height, dry matter weight hill-1, straw yield (7.81 t ha-1), biological yield (9.05 t ha-1), ash (1.59%), and fat content (2.81%). ‘BRRI dhan34’ gave the maximum number of effective tillers hill-1 (12.74), panicle length (27.93 cm), number of filled grains panicle-1 (192.5), 1,000-grain weight (17.22 g), grain yield (2.26 t ha-1), harvest index (29.99%), and carbohydrate content (77.63%). Application of 80% recommended doses of NPKSZn + green manure 3.5 t ha-1 showed better performance for getting the maximum growth, yield components and yield compared to other treatments. Recommended doses of NPKSZn showed the highest carbohydrate content (77.63%) and lowest moisture (8.75%) and ash content (1.29%). The maximum fat content (3.07%) and minimum carbohydrate content (76.53%) was obtained from 60% recommended doses of NPKSZn + green manure 7 t ha-1. Application of 20 and 40% recommended doses of NPKSZn + green manure 14 and 10.5 t ha-1 produced the highest moisture content (10.43%) and lowest protein content (8.26%) in rice grain. Green manure 17.5 t ha-1 produced the highest ash (1.79%), protein content (9.06%) and lowest fat content (2.51%).

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 Kacang Merah (Phaseolus vulgaris (L.) Terhadap Karakteristik Pancake

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.

scholarly journals PENGARUH PERBANDINGAN IKAN KEMBUNG (Rastrelliger kanagurta) DENGAN SAYUR GONDA (Sphenoclea zeylanica Gaertner) TERHADAP KARAKTERISTIK BAKSO

2020 ◽  
Vol 9 (4) ◽  
pp. 426
Author(s):  
Brogina Mayank Dini ◽  
Luh Putu Trisna Darmayanti ◽  
I Ketut Suter
Keyword(s):  
Antioxidant Capacity ◽  
Protein Content ◽  
Water Content ◽  
Chlorophyll Content ◽  
Fat Content ◽  
Ash Content ◽  
Carbohydrate Content ◽  
Total Chlorophyll ◽  
Total Chlorophyll Content ◽  
Randomized Design

This research was conducted with the aim to determine the effect of comparison of mackerel with gonda vegetable on meatballs characteristics and get a comparison of mackerel with specific gonda vegetable that can produce meatballs with the best characteristics. This study uses a Completely Randomized Design (CRD) with treatment that is the comparison of mackerel with gonda vegetable consisting of 6 levels: 100%: 0%; 95%: 5%; 90%: 10%; 85%: 15%; 80%: 20%; 75%: 25%. Each treatment was repeated 3 times so that obtained 18 units. The data is then analyzed by analysis of variance and if the treatment influences the proposed variable then it is continued by Duncan. The results showed that the comparison of mackerel and gonda vegetable had a very significant effect on water content, ash content, fat content, protein content, carbohydrate content, total chlorophyll content, antioxidant capacity, color (scoring), texture, aroma, overall acceptance and no significant effect for texture, aroma and taste. Comparison of 80% mackerel and 20% gonda vegetables had the best characteristics, with 62.99% water content, 1.56% ash content, 1.28% fat content, 8.75% protein content, 25.43% carbohydrate content, 18.39% total chlorophyll content, antioxidant capacity 25.63%. Sensory properties obtained are color (rather green, rather like), texture (rather like), flavor (liked) and overall acceptance (like).

Sign in / Sign up

Export Citation Format

Share Document