Study of Antioxidant Activity of Iwel from Brown Rice Flour and Seaweed Flour

This study aims to determine the effect of the proportion of brown rice flour and seaweed flour on the antioxidant activity of iwel, a traditional Lombok cake. This study used a completely randomized design (CRD) with one factor, namely the proportion of brown rice flour and seaweed flour with 6 treatments, namely K0 (100%: 0%), K1 (90%: 10%), K2 (80%: 20) , K3 (70%: 30%), K4 (60%: 40%) and K5 (50%: 50%). Each treatment was repeated 3 times in order to obtain 18 experimental units. The chemical parameters observed included chemical parameters (antioxidant activity, moisture content, ash content), and organoleptic parameters (texture, color, taste and odor) by hedonic and scoring. Observation data were analyzed using Analysis of Variance at the 5% real level using Co-stat software. If there is a significant difference, a further test is carried out using Orthogonal Polynomials for chemical parameters and Honest Significant Difference (BNJ) at the 5% level for organoleptic parameters. The results showed that the higher the addition of seaweed flour caused a decreased in antioxidant activity, moisture content, and preference of panelists but increased ash content of iwel. The proportion of brown rice flour and seaweed flour at K2 was the best treatment seen from the antioxidant activity of 58.80%; moisture content 17.13%; and the ash content of 3.94% and the panelists prefer a bit chewy texture, red color, taste of brown rice flour and had not smell of seaweed.

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PENGARUH PERBANDINGAN SEMOLINA DAN TEPUNG BERAS MERAH TERHADAP KARAKTERISTIK FETUCINI BASAH

Jurnal Ilmu dan Teknologi Pangan (ITEPA) ◽

10.24843/itepa.2020.v09.i03.p10 ◽

2020 ◽

Vol 9 (3) ◽

pp. 341

Author(s):

Ibrahim Kholilullah ◽

Putu Timur Ina ◽

Ni Wayan Wisaniyasa

Keyword(s):

Antioxidant Activity ◽

Brown Rice ◽

Rice Flour ◽

Ash Content ◽

Anthocyanin Content ◽

Total Anthocyanin ◽

Randomized Design ◽

Total Anthocyanin Content ◽

Brown Rice Flour ◽

Comparative Treatment

This study was conducted to determine the effect of the comparison of semolina and brown rice flour on the characteristics of fresh fettucine and to find out the comparison of semolina and brown rice flour to produce fresh fettucine with the best characteristics. The experimental design used in this study was a completely randomized design (CRD) with various types of comparative treatment of semolina and brown rice flour consisting of 6 treatments namely 100% : 0%, 90% : 0%, 80% : 20%, 70% : 30%, 60% : 40%, and 50% : 50%. All treatments were repeated three times so that they were obtained 18 experimental units. The data obtained were analyzed by variance and if the treatment had significant effect then followed by Duncan test. The results showed that the comparison of semolina and brown rice flour had a significant effect on the ash content, total anthocyanin content, antioxidant activity, texture preferences (hedonic test), and color (scoring test). Ratio of 50% semolina and 50% brown rice flour had the best characteristics that were water content of 67.23%, ash content of 0.36%, total anthocyanin content of 1.05 mg/100g, antioxidant activity of 80.08%, purplish brown color and rather liked, rather chewy and ordinary texture, overall acceptance rather liked.

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IMPROVEMENT OF THE RECIPE COMPOSITION OF SPECIAL-PURPOSE GLUTEN-FREE CHOCOLATE MUFFINS

Food Science and Technology ◽

10.15673/fst.v14i4.1897 ◽

2020 ◽

Vol 14 (4) ◽

Author(s):

O. Shapovalenko ◽

O. Pavliuchenko ◽

Y. Furmanova ◽

L. Sharan ◽

O. Kuzmin

Keyword(s):

Moisture Content ◽

Wheat Flour ◽

Brown Rice ◽

Rice Flour ◽

Quality Parameters ◽

Gluten Free ◽

Brown Colour ◽

Sodium Magnesium ◽

Brown Rice Flour ◽

Rice Flours

The paper considers how gluten-free flours, in particular, those made from coconuts and brown rice, can be used in the technology of gluten-free chocolate muffins in order to expand the range of special purpose products. Studies by domestic and foreign authors dedicated to using different flour types in today’s gluten-free technologies have been analysed. It has been proved that wheat flour can be fully replaced with gluten-free flour mixtures in the recipe of chocolate muffins. Analysis of the chemical composition of coconut flour has shown its higher fat content, compared with wheat flour, and twice as much protein and dietary fibre (18%). Coconut flour exceeds wheat flour not only in the main macronutrients, but also in the content of the main minerals. Brown rice flour, too, contains more fats and vitamins of the B-group than wheat flour does, and is a source of sodium, magnesium, phosphorus, silicon, and sulphur. It contains up to 80% of starch and, like coconut flour, is gluten-free. Replacing wheat flour in the classical muffin recipe with mixtures of coconut and brown rice flours in the ratios 30:70, 40:60, and 50:50 reduces the moisture content and density of the dough. The moisture content in the finished muffins, too, is lower by 0.7, 1.2, and 1.5% respectively. It has been confirmed that if the gluten-free flour mixture contains over 50% of coconut flour, it reduces the specific volume of resulting muffins and worsens their quality parameters. The Harrington method was used to estimate the comprehensive quality index of the chocolate muffins. This has shown that full substitution of wheat flour for a mixture of gluten- free flours in the ratio 40:60 (coconut flour:brown rice flour) allows achieving the best-balanced sensory characteristics. Gluten-free muffins have a pleasant brown colour of the crust, their crumb is quite soft, homogeneous, and porous, with a balanced taste and an aroma of cocoa combined with light coconut notes.

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Pengaruh Perbandingan Terigu Dan Tepung Beras Merah (Oryza nivara) Terhadap Karakteristik Kue Lumpur

Jurnal Ilmu dan Teknologi Pangan (ITEPA) ◽

10.24843/itepa.2020.v09.i02.p06 ◽

2020 ◽

Vol 9 (2) ◽

pp. 161

Author(s):

Maureen Sabila ◽

I Ketut Suter ◽

Putu Timur Ina

Keyword(s):

Antioxidant Activity ◽

Water Content ◽

Wheat Flour ◽

Brown Rice ◽

Rice Flour ◽

Fiber Content ◽

Crude Fiber ◽

Anthocyanin Content ◽

Crude Fiber Content ◽

Brown Rice Flour

The research aims to determine the effect of wheat flour and brown rice flour ratio to the characteristics of lumpur cake and to know the right ratio from wheat flour and brown rice flour to produce lumpur cake with the best characteristics. The Completely Randomized Design was used in this research with the treatment ratio of wheat flour and brown rice flour which consisted of six levels, such as 100% : 0%, 80% : 20%, 60% : 40%, 40% : 60%, 20% : 80%, and 0% : 100%. Each treatments was repeated 3 times so that obtain 18 experiment units. The datas were analyzed by analysis of variance and if there were some effects of the treatment, the analysis followed by Duncan's Multiple Range Test. The result showed that wheat flour and brown rice flour ratio had some effects on water content, crude fiber content, anthocyanin content, antioxidant activity and color of lumpur cake. Ratio of 0% wheat flour and 100% brown rice flour had the best characteristics, with 53.21 % water content, 7.61% crude fiber content, 20.20 mg/100g anthocyanin content, 72.27% antioxidant activity, with sensory characteristics color and aroma liked, texture, taste and overall acceptance netral. Keywords: wheat flour, brown rice flour, characteristics, lumpur cake.

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NILAI KIMIA DAN SENSORI SERTA AKTIVITAS ANTIOKSIDAN CENDOL DENGAN PENAMBAHAN ANGGUR LAUT (Caulerpa racemosa) PADA KONSENTRASI YANG BERBEDA

Jurnal Fish Protech ◽

10.33772/jfp.v2i1.6478 ◽

2019 ◽

Vol 2 (1) ◽

pp. 69

Author(s):

Sutrisno Prasetyo Battu ◽

Asnani Asnani ◽

Andi Besse Patadjai

Keyword(s):

Antioxidant Activity ◽

Moisture Content ◽

Key Words ◽

Rice Flour ◽

Ash Content ◽

Caulerpa Racemosa ◽

Randomized Design ◽

Dpph Method ◽

Chemical Content ◽

Completely Randomized Design

AbstrakPenelitian ini bertujuan untuk mengetahui pengaruh perbandingan konsentrasi anggur laut terhadap kandungan kimia, sensori danaktivitas antioksidan cendol anggur laut. Penelitian ini menggunakan Rancangan Acak lengkap (RAL)yang terdiri dari tiga perlakuan yaitu penggunaan anggur laut, tepung beras dan tepung kanji (1:1) dengan variasi konsentrasi berturut-turut 10:90% (AT1),20:80% (AT2)dan 30:70% (AT3). Kandungan kimia kadar air dan kadar abu, kadar karbohidrat dan aktivitas antioksidan (metode DPPH).Nilai kadar air (89,87%) dan kadar abu (0,13%) tertinggi terdapat pada perlakuan AT3 dan merupakan perlakuan yang paling disukai secara uji sensori, sedangkan nilai kadar karbohidrat (24,59%) tertinggi terdapat pada perlakuan AT1. Nilai aktivitas antioksidan diperoleh (585,558 µg/mL) terdapat pada perlakuan AT3. Hasil penelitian ini menunjukkan bahwa terdapat pengaruh kandungan kimia dan aktivitas antioksidan yang ada pada cendol pada setiap perlakuan. Kata kunci: Caulerpa racemosa, cendol, kandungan kimia, antioksidan AbstractThe purpose of this study was to determine the effect of the ratio of concentration of sea grapes to the chemical content, sensory and antioxidant activity of sea grapes cendol. This study uses a completely randomized design (CRD) which consists of three treatments, namely the use of sea grapes, rice flour and starch (1:1) with variations in concentrations of 10: 90% (AT1), 20:80% (AT2) and 30:70% (AT3). Chemical content of water content and ash content, carbohydrate content and antioxidant activity (DPPH method). The highest moisture content (89.87%) and ash content (0.13%) was found in the AT3 treatment and was the most preferred treatment by sensory test, while the highest carbohydrate value (24.59%) was found in the AT1 treatment. The value of antioxidant activity obtained (585,558 µg / mL) was found in the AT3 treatment. The results of this study indicate that there are effects of chemical content and antioxidant activity on cendol in each treatment. Key words: Caulerpa racemosa, cendol, chemical content, antioxidants

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KARAKTERISTIK COOKIES DARI TEPUNG TERIGU DAN TEPUNG BIJI NANGKA DIMODIFIKASI SECARA ENZIMATIS

Journal of Agritechnology and Food Processing ◽

10.31764/jafp.v1i1.5960 ◽

2021 ◽

Vol 1 (1) ◽

pp. 1

Author(s):

Siska Cicilia ◽

Eko Basuki ◽

Ahmad Alamsyah ◽

I Wayan Sweca Yasa ◽

Lingga Gita Dwikasari ◽

...

Keyword(s):

Protein Content ◽

Fat Content ◽

Ash Content ◽

Chemical Parameters ◽

Significance Level ◽

Seed Flour ◽

Randomized Design ◽

Significant Difference ◽

Completely Randomized Design ◽

Organoleptic Parameters

This study aims to determine the characteristics of cookies made from wheat with the addition of enzymatically modified jackfruit seed flour. This study used an experimental method with a one-factor Completely Randomized Design (CRD) consisting of 6 levels of the ratio of the use of wheat flour: modified jackfruit seed flour, namely P1=100% : 0%, P2=85% : 15% , P3=70% : 30% , P4=55% : 45% , P5=40% : 60% and P6=25% : 75% with 3 repetitions. Parameters observed included chemical parameters, namely moisture, ash, protein, fat content and organoleptic (color, taste, and texture). The observed data were analyzed for variance (Analysis of Variance) with a significance level of 5%. If there is a significant difference, the Polynomial Orthogonal (MOP) further test for chemical parameters and Duncan's test for organoleptic is carried out. The results showed that the addition of modified jackfruit seed flour with different concentrations gave significantly different effects on all chemical and organoleptic parameters. The higher the addition of modified jackfruit seed flour causes an increase in water content, ash content, protein content, fat content, darker color, denser texture and bitter taste. Treatment with a ratio of 55% flour: 45% modified jackfruit seed flour was the best treatment with 6.94% moisture content; 1.13% ash content; 7.95% protein content and 17.63% fat content.

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PENGARUH KOMBINASI KEMASAN DAN MASA SIMPAN TERHADAP BEBERAPA KOMPONEN MUTU BUMBU PLECINGAN INSTAN (The Effect of Combination of Package and Self-life on The Some Qualities of Instant Seasoning Plecingan)

Jurnal Ilmiah Rekayasa Pertanian dan Biosistem ◽

10.29303/jrpb.v6i1.76 ◽

2018 ◽

Vol 6 (1) ◽

pp. 60-68

Author(s):

Rokilah Rokilah ◽

Wiharyani Werdiningsih ◽

Agustono Prarudiyanto

Keyword(s):

Moisture Content ◽

Shelf Life ◽

Block Design ◽

Chemical Parameters ◽

Randomized Block Design ◽

Honestly Significant Difference ◽

Significant Difference ◽

Organoleptic Parameters ◽

Fungus Growth

ABSTRACT The purpose of this research was to determine the best combination between the types of package with shelf-life treatments that can be used to maintain some qualities of instant seasoning plecingan based on the quality standards of seasoning or powdered spices. The research method used was experimental method with Randomized Block Design (RBD) single factor (the combination between the types of package and shelf-life treatments) with 9 treatments and 3 replications. The observed parameters were chemical parameters (moisture content and pH) and organoleptic parameters (hedonic test of flavor and odor) and also fungus growth visual test. The data were analyzed by analysis of variance α=5%and analyzed further by Honestly Significant Difference (HSD) test α=5% if significant differences occurred. The results of the research showed that the combination between the types of package and shelf-life treatments gave significant effect on moisture content, pH and flavor by hedonic test, but the effect is non-significant on the hedonic test of odor of instant plecingan seasoning. The results showed that the use of aluminum foilpackaging can maintain the quality of instant seasoning plecingan for 10 days of storage with moisture content 8.84% w/w, pH 5.13, the flavor and odor rather preferred by the panelists. Keywords: seasoned plecingan, packaging, shelf-life ABSTRAK Tujuan dari penelitian ini adalah untuk mengetahui kombinasi jenis kemasan dengan masa simpan terbaik yang dapat digunakan untuk mempertahankan mutu bumbu plecingan instan ditinjau dari standar mutu bumbu atau bubuk rempah-rempah. Metode penelitian yang digunakan dalam penelitian ini adalah metode eksperimental dengan rancangan percobaan Rancangan Acak Kelompok (RAK) faktor tunggal (kombinasi jenis kemasan dan masa simpan) dengan 9 perlakuan dan 3 kali ulangan. Parameter yang diamati meliputi parameter kimia (kadar air, dan pH) dan parameter organoleptik (kesukaan rasa dan aroma) serta uji visual pertumbuhan kapang. Data hasil pengamatan di analisis menggunakan analisis keragaman (ANOVA) pada taraf nyata 5%. Data yang menunjukkan pengaruh yang berbeda nyata diuji lanjut menggunakan uji lanjut Beda Nyata Jujur (BNJ) taraf 5%. Hasil penelitian menunjukkan bahwa kombinasi jenis kemasan dan masa simpan memberikan pengaruh yang berbeda nyata terhadap parameter kimia kadar air, pH dan kesukaan rasa bumbu plecingan instan, tetapi memberikan pengaruh yang tidak berbeda nyata pada kesukaan aroma. Berdasarkan hasil penelitian diketahui bahwa penggunaan kemasan aluminium foil mampu mempertahankan mutu bumbu plecingan instan selama penyimpanan 10 hari dengan kadar air sebesar 8,84% b/b, pH 5,13 dan rasa dan aroma yang agak disukai oleh panelis. Kata kunci: bumbu plecingan, kemasan, masa simpan

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APLIKASI VARIASI SUKROSA DAN PERBANDINGAN GELATIN-KARAGENAN PADA PERMEN JELI KOPI ROBUSTA (Coffea canephora P.)

JURNAL AGROTEKNOLOGI ◽

10.19184/j-agt.v15i01.24023 ◽

2021 ◽

Vol 15 (01) ◽

pp. 67

Author(s):

Septy Handayani ◽

Triana Lindriati ◽

Fuji Kurniawati ◽

Puspita Sari

Keyword(s):

Antioxidant Activity ◽

Moisture Content ◽

Sucrose Concentration ◽

Coffea Canephora ◽

Ash Content ◽

Product Diversification ◽

Total Polyphenol ◽

Randomized Design ◽

Two Factors ◽

Organoleptic Parameters

Robusta coffee is widely cultivated in Indonesia, and it is often processed into ground coffee. In this study, coffee jelly candy was made for product diversification of coffee. In this case, gel forming agents and sugar are needed to build jelly candy texture, aroma, and taste. The aim of this research was to study the characteristics of coffee jelly candy as affected by sucrose concentration and the ratio of carrageenan to gelatin. A completely randomized design using two factors (sucrose concentration of 40% and 60%; and gelatin to carrageenan ratio of 25:75, 50:50, and 75:25 w/w) was employed. The result showed that sucrose concentrations and gelatin to carrageenan ratio significantly (α > 5%) affected texture, color, moisture content, ash content, and organoleptic parameters (preference towards color, texture, taste, and overall). However, sucrose concentration and the ratio of gelatin to carrageenan not significantly (α < 0,05%) affect antioxidant activity and polyphenol concentration. The effectiveness test showed that coffee jelly candy with 40% sucrose concentration and the ratio of gelatin:carrageenan 50:50 had the highest score with L (lightness) value of 46.79, hardness of 54.53 g/mm, moisture content of 19.26%, ash content of 1.36%, antioxidant activity of 26.63%, total polyphenol of 0.46 mg GAE/mL, preference towards color of 5.60 (rather like), preferences towards aroma of 5.83 (rather like), preferences towards taste of 5.10 (rather like), preferences towards texture of 5.13 (rather like), and overall preference of 5.57 (rather like). Keywords: carrageenan, gelatin, jelly candy, organoleptic, robusta, sucrose

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