scholarly journals POTENSI TEPUNG KENTANG HITAM (Coleus tuberosus) SEBAGAI PENSUBSTITUSI TERIGU PADA PEMBUATAN CAKE

Pro Food ◽  
2018 ◽  
Vol 4 (2) ◽  
pp. 391
Author(s):  
Siska Cicilia ◽  
Eko Basuki ◽  
Agustono Prarudiyanto ◽  
Ahmad Alamsyah ◽  
Dody Handito
Keyword(s):  
Moisture Content ◽  
Wheat Flour ◽  
Food Industry ◽  
Negative Impact ◽  
Ash Content ◽  
Content Increase ◽  
Potato Flour ◽  
High Demand ◽  
Protein Levels

ABSTRACT   Wheat flour is one type of flour that was often used for making various types of foods and dishes such as noodles, bread, biscuits, cakes, cookies, and porridge. Availability of wheat flour supplied from imports. The high demand for wheat flour because of the increasing needs of the food industry. Dependence on wheat flour can have a negative impact on the country's economy. One alternative wheat substitution is tubers such as black potatoes. The purpose of this study was to figure the best formulation in making cakes from wheat flour and black potato flour. The results showed that the more addition of black potato flour caused a decrease in moisture content, increase in ash content and protein levels and a decrease in the level of preference of panelists. Adding potato flour to 10% produces a cake that preferred by panelists.   Keywords: cake, Coleus tuberosus, wheat substitution   ABSTRAK   Tepung terigu merupakan salah satu jenis tepung yang sering digunakan dalam membuat berbagai jenis makanan dan masakan seperti mie, roti, biskuit, cake, cookies, dan bubur.  Ketersediaan  tepung terigu disuplai dari impor. Tingginya permintaan tepung terigu karena kebutuhan industri makanan yang terus meningkat. Ketergantungan terhadap tepung terigu bisa berdampak buruk terhadap perekenomian negara. Salah satu alternatif pengganti terigu adalah tepung umbbi-umbian seperti kentang hitam. Tujuan penelitian ini adalah menentukan formulasi terbaik dalam pembuatan cake dari tepung terigu dan tepung kentang hitam. Hasil penelitian menunjukkan semakin banyak penambahan tepung kentang hitam menyebabkan penuruan kadar air, penngkatan kadar abu dan kadar protein serta penurunan tingkat kesukaan panelis. Penambahan tepung kentang hingga 10% menghasilkan cake yang disukai panelis.     Kata Kunci : cake, kentang hitam, substitusi terigu

scholarly journals FORMULASI COOKIES DENGAN FORTIFIKASI TEPUNG TEMPE DENGAN PENAMBAHAN ROSELA (Hibiscus sabdariffa L.)

2019 ◽  
Vol 1 (2) ◽  
pp. 245-260
Author(s):  
Seveline Seveline ◽  
Nofi Diana ◽  
Moh. Taufik
Keyword(s):  
Antioxidant Activity ◽  
Moisture Content ◽  
Protein Content ◽  
Wheat Flour ◽  
Physicochemical Analysis ◽  
Fat Content ◽  
Ash Content ◽  
Hibiscus Sabdariffa ◽  
Protein Levels ◽  
Carbohydrate Levels

Cookies are a type of pastry that is consumed by many people from all of aged. Cookies can be consumed as a practical and healthy alternative food. This research aims to formulate cookies combined  from wheat flour and tempeh flour with addition of roselle. The use of tempeh flour in making cookies can increase protein levels because the protein content of tempeh flour is higher than in wheat flour. In addition, the important ingredients contained in the roselle petals are anthocyanin pigments that form flavonoids that act as antioxidants. The results of this study obtained 37.00% yield of tempeh flour and moisture content of 7.36%, ash content of 2.6%, protein content of 45.59%, fat content of 24.04 % and carbohydrate content of 0.134%. Roselle produced has yield of 80.5% and has a moisture content of 7.44 %, ash content of 6.28%, protein content of 6.29%, fat content of 1% and carbohydrate levels of 78.36%. Based on the result of hedonic test, formulas F1 was selected as the best formula. Products of tempeh flour cookies and roselle powder have a yield of 72 - 85.09%. The results of physicochemical analysis of F1 cookies obtained 2.40% ash content, 7.26% protein content, 29.62% fat content, 68.60% antioxidant activity EC50 µg/ml, 206.785 

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 The studies on the preparation of instant noodles from wheat flour supplementing with sweet potato flour

2014 ◽  
Vol 12 (1) ◽  
pp. 135-142 ◽  
Author(s):  
MLJ Taneya ◽  
MMH Biswas ◽  
M Shams Ud-Din
Keyword(s):  
Moisture Content ◽  
Sweet Potato ◽  
Wheat Flour ◽  
Acid Value ◽  
Potato Flour ◽  
Total Carbohydrate ◽  
Remarkable Change ◽  
Overall Acceptability ◽  
Sweet Potato Flour ◽  
Instant Noodles

The study reports on the effect of composite flours consisting of wheat and sweet potato flour on the physicochemical and sensory properties of instant noodles. Sweet potato flour was incorporated into wheat flour at flour replacement levels of 0, 10, 20 and 30%. The levels of sweet potato flours increased in the formulations of instant noodle that increased ash, starch, crude fiber and total carbohydrate contents but decreased level of protein. The instant noodles with 20% sweet potato flour had decreased moisture content but had higher levels of fat and calories (per 100 g) when compared with 10% sweet potato flour in the formulation. The instant noodles with 0, 10, 20 and 30% of sweet potato flours that higher level of water absorption and increased volume of cooked noodles. Instant noodles with 30% sweet potato flour that the highest sensory scores for colour, flavour, texture and overall acceptability when compared with control and other samples but noodles with 20% sweet potato flour was equally acceptable. Studies on the shelf life of dried instant noodles packed in polyethylene bags showed no remarkable change in mold growth, texture and flavor but free fatty acid value, peroxide value and moisture content slightly increased gradually after 90 days duration at room temperature. DOI: http://dx.doi.org/10.3329/jbau.v12i1.21403 J. Bangladesh Agril. Univ. 12(1): 135-142, June 2014

Making Charcoal Briquettes from Corncobs Organic Waste Using Variation of Type and Percentage of Adhesives

2017 ◽  
Vol 2 (1) ◽  
pp. 43 ◽  
Author(s):  
Lilih Sulistyaningkarti ◽  
Budi Utami
Keyword(s):  
Moisture Content ◽  
Carbon Content ◽  
Wheat Flour ◽  
Alternative Energy ◽  
Organic Waste ◽  
Calorific Value ◽  
Ash Content ◽  
Volatile Content ◽  
Biomass Waste ◽  
Tapioca Flour

This study aimed to (1) make charcoal briquettes from corncobs organic waste; (2) determine the right type of adhesive to make a corncobs charcoal briquette to produce good quality briquettes; (3) determine the appropriate percentage of adhesive to produce corncobs briquettes to produce good quality briquettes; and (4) know the best characteristics of corncobs charcoal briquettes which include moisture content, volatile content, ash content, carbon content and caloric value. The sample used was corncob obtained from a corn farmer in Pasekan Village, Wonogiri regency. This research used experimental method in laboratory with several stages, namely: (1) preparation of materials; (2) carbonization; (3) crushing and sifting of charcoal (4) mixing charcoal with adhesive and water; (5) briquetting; (6) briquette drying; And (7) analysis of briquette quality. This adhesive types used in this research were tapioca flour and wheat flour and the percentage of adhesive material were 5%, 10% and 15% from total weight of charcoal powder. The result of the research were: (1) charcoal briquettes as alternative energy source can be made from biomass waste (corncobs organic waste); (2) charcoal briquettes from organic corncobs wastes using tapioca flour adhesives have better quality than using wheat flour adhesives; (3) the both charcoal briquettes using 5% of tapioca flour adhesive and 5% wheat flour adhesives have better quality than 10% and 15% in terms of moisture content, volatile content, ash content, carbon content and calorific value; and (4) the best characteristics obtained are for the charcoal briquettes using 5% of tapioca flour adhesive, which have water content of 3,665%; volatile matter amounting of 11.005%; ash content of 4.825%; fixed carbon content of 80.515%; and high heat value of 5661,071%.

scholarly journals PENGARUH PENAMBAHAN TEPUNG KACANG HIJAU TERHADAP KARAKTERISTIK BOLU KUKUS BERBAHAN DASAR TEPUNG UBI KAYU (Manihot esculenta)

2019 ◽  
Vol 3 (3) ◽  
pp. 1-10
Author(s):  
Sahri Yanti
Keyword(s):  
Moisture Content ◽  
Wheat Flour ◽  
Manihot Esculenta ◽  
Green Bean ◽  
Green Beans ◽  
Cassava Flour ◽  
Protein Levels ◽  
Basic Ingredient ◽  
Bean Flour ◽  
Carbohydrate Levels

Bolu steamed is one of the cakes that is enough to be contaminated by the community. The basic ingredient is wheat flour. Excessive use of wheat flour can interfere with the health of small bowel damage, so it is necessary to do substitution efforts with other flour such as cassava flour and green bean flour. Using cassava as the basic ingredient of steamed cakes is an alternative to adding nutrients. But the cassava is low in protein, so it is necessary to increase the source of proteins. Green beans have a fairly high protein content. Therefore, it is necessary to review the influence of the addition of green bean flour in steamed cakes made from cassava flour. The results showed the cassava flour affects the level of delight in the colour and flavor of the steamed bolu, while the addition of green bean flour is influential against the color, texture and flavor but does not affect the aroma of the steamed bolu. Based on proximate testing, moisture content of ash, protein levels, fat content and carbohydrate levels contained in the steamed Bolu does not exceed the standard based on the wet cake SNI, while the moisture content of the steamed Bolu exceeds the standards that can be influential On the shelf power of steamed cakes.

scholarly journals Modification blanching process of potato flour using hydrogen rich water

REAKTOR ◽  
2020 ◽  
Vol 20 (4) ◽  
pp. 161-165
Author(s):  
Gita Indah Budiarti ◽  
Lukhi Mulia Shitophyta ◽  
Ndaru Okvitarini ◽  
Vinna Fajarwaty ◽  
Ayu Damayanti
Keyword(s):  
Physicochemical Properties ◽  
Wheat Flour ◽  
Sugar Content ◽  
Chemical Compounds ◽  
Ash Content ◽  
Reducing Sugar ◽  
Potato Flour ◽  
Soaking Time ◽  
Protein Fiber

The chemical composition of potatoes includes carbohydrates, protein, fiber, vitamins, and minerals. The composition of vitamins and minerals in potatoes is higher than wheat flour. Brownish color in potato flour has reduced consumer's interest, so it needs to be modified to improve the color and physicochemical properties of flour. Researchers are trying to modify the blanching process using hydrogen-rich water. Because hydrogen-rich water has antioxidants that can prevent the browning process (oxidation) potato flour, cheaper, safer, and healthier than chemical compounds. The purpose of this study was to optimize the blanching process for potato flour modification. Variation of the process used is soaking time at 30, 45, 60, 75, and 90 minutes. The optimal results of water content, ash content, reducing sugar content, protein, color, and swelling power were obtained at 75 minutes are 6.7%, 2.68%, 0.26%, 7.1%, 81.17, and 7 g/g. The quality of the modified potato flour met the physicochemical parameters of the flour according to the SNI standard for flour, except ash content. The quality of potato flour produced almost equals as the quality of wheat flour, so it needs to be considered as a substitute for wheat flour and is friendly for diabetics.Keywords: potatoes, modified flour, physicochemical properties, wheat

scholarly journals Physicochemical Properties and Sensory Evaluation of Banana Peel Flour Biscuits

2019 ◽  
Vol 7 (4.14) ◽  
pp. 253
Author(s):  
Syarifah Khadijah Syed Abu Bakar ◽  
Noorlaila Ahmad ◽  
Fadhilah Jailani
Keyword(s):  
Moisture Content ◽  
Physicochemical Properties ◽  
Dietary Fiber ◽  
Texture Analysis ◽  
Sensory Evaluation ◽  
Wheat Flour ◽  
Ash Content ◽  
Banana Peel ◽  
Total Dietary Fiber ◽  
Overall Acceptability

Banana peels consist of valuable bioactive compounds and yet remain underutilised. This study investigated the effect of banana peel flour incorporation into biscuit formulation. The physicochemical properties and sensorial acceptability of biscuits produced at the different level of substitution (0%, 10%, 20%, 30% and 40%) of Banana Peel Flour (BPF) were determined. The ash content (1.66% to 2.11%), moisture content (2.13% to 2.66%), fat content (24.2% to 30.7%) and total dietary fiber content (1.83 g/100g to 4.70 g/100g) in biscuits increased when the level of BPF substitution increased. The texture analysis demonstrated that BPF-containing biscuits had significantly higher value in hardness (1071.15 to 1300.61g) than control biscuit (992.69 g). İn contrast, the study showed a significant decrease in fracturability, lightness, width and height as the concentration of BPF increased. Sensory evaluation indicated that biscuit incorporated with BPF up to 20% level did not affect the appearance, taste, texture and overall acceptability ratings by the panelists. İn conclusion, BPF can be used as a functional ingredient and partially substituted wheat flour in biscuit production. 

scholarly journals The Effect of Addition Moringa Leaves (Moringa oleifera) on the Nutritional Content and Sensory Characteristic of Crackers

2021 ◽  
Vol 5 (2) ◽  
Author(s):  
Maria Liko K Tapun ◽  
Kesuma Sayuti ◽  
Daimon Syukri
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Fat Content ◽  
Ash Content ◽  
Crude Fiber ◽  
Nutritional Content ◽  
Protein Levels ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Range Test

The leaves of M oleifera contain high protein and crude fiber. Thus the addition of  M oleifera leaves is expected to increase protein levels and crude fiber levels of crackers produced. This study aimed to determine the effect of the addition moringa leaves on the characteristics of crackers and the addition of the moringa leaves to product crackers on characteristics acceptable to panelists based on sensory analysis. This study used a Completely Randomized Design with 5 treatments, that was the addition of leaves A (4%), B (6%), C (8%), D (10%), E (12%), and 3 replications. The data were analyzed using ANOVA and continued with Duncan's New Multiple Range Test (DNMRT) at a significant level of 5%. The results show that the addition of moringa leaves a significant effect on moisture content, protein content, fat content, ash content, carbohydrates, crude fiber, but does not significantly affect on color, aroma, taste, and texture of the crackers. Based on nutritional content and sensory test, the crackers of treatment E (the addition of moringa leaves 12%) with the characteristics moisture content of 4.67%; protein content of 14.18%; fat content of 22.52%; ash content of 1.67%; carbohydrates of 56.96%; crude fiber of 15.50%; calories of 456.42 kcal/100g; the color of 3.43 (neutral); aroma of 3.83 (likes); a taste of 3.17 (neutral); and texture of 3.30 (neutral).

scholarly journals Tam Kabak (Cucurbita pepo L.) Tozunun Bisküvinin Kalite Kriterleri Üzerine Etkisinin İncelenmesi

2017 ◽  
Vol 5 (11) ◽  
pp. 1439
Author(s):  
Cem Baltacıoğlu ◽  
Nisanur Ülker
Keyword(s):  
Moisture Content ◽  
Wheat Flour ◽  
Sensory Analysis ◽  
Cucurbita Pepo ◽  
Ash Content ◽  
Work Of Adhesion ◽  
Nutritional Properties ◽  
Positive Effects ◽  
Fiber Protein ◽  
Pumpkin Powder

In this study, pumpkin (Cucurbita pepo L.), which is usually produced for its seeds, was used for production of whole pumpkin powder directly incorporated into biscuit formation. Fiber, protein and ash content of pumpkin powder are determined 13.4%, 8.5% and 4.7% (dry basis), respectively. Pumpkin powder was added into the dough by means of displacement with the wheat flour at rates of 15%, 30% and 45% during biscuit production. Firmness, work of shear, stickiness and work of adhesion were examined after adding pumpkin flour to biscuit dough at different rates and an increase of firmness, work of shear, stickiness and work of adhesion were recorded as 58.9%, 72.4%, 52.1%, and 29.4%, respectively. A decrease of 24.8% in thickness and 22.7% in volume were observed as the amount of pumpkin flour increases. When the color values were examined, darker biscuits were obtained compared to the control biscuit. Approximately an increase of 232.6% in ash content in biscuits was observed. Biscuits adding pumpkin powder had 58.4% more moisture content than the control biscuit. While decrease of hardness and toughness were observed as 82.3% and 85.4%, respectively, a significantly change of brittleness value was not observed. Biscuits were evaluated in the sensory analysis in terms of crust color, inner color, homogeneity and size of pore, taste, odor, softness, and dissolve in the mouth and greasy feeling in the mouth. According to the results of sensory analysis, biscuits that 45% pumpkin powder was added was the highest rated. According to the study, positive effects were obtained in terms of nutritional properties and favorable results were also found in texture and color of biscuits that pumpkin powder was added. These findings were also supported by the results of sensory analysis.

EFFECT OF GRATED CASSAVA AS SUBSTITUTE FOR WHEAT FLOUR IN PROCESSING STEAMED CAKE

2014 ◽  
Vol 4 (1) ◽  
pp. 48-54
Author(s):  
Budi Santoso ◽  
Susi Imelda Siagian ◽  
Agus Wijaya
Keyword(s):  
Moisture Content ◽  
Wheat Flour ◽  
Block Design ◽  
Ash Content ◽  
Crude Fiber ◽  
Chemical Characteristics ◽  
Average Value ◽  
Physical And Chemical Characteristics ◽  
Randomized Block Design ◽  
Physical And Chemical

The objective of research were to determine the physical and chemical characteristics, and organoleptic of steamed cake with grated cassava as an ingredient substitute for wheat flour. Research used a Non Factorial Complety Randomized Block Design (RALNF) with 5 level of treatments and 3 replication. Level of treatments research : A (wheat flour 0% and grated cassava 100%), B (wheat flour 20% and grated cassava 80%), C (wheat flour 40% and grated cassava 60%), D (wheat flour 60% and grated cassava 40%), E (wheat flour 80% and grated cassava 20%), and F (wheat flour 100% and grated cassava 0%). Results showed that steamed cakes with added grated cassava had significantly effect on the texture, moisture content, lightness, and hue but ash content and chroma not significant. The average value of texture, lightness, chroma, hue, moisture content and ash content of steamed cake is 618,33-1.273,47 gf; 65.30-75.20%; 32.33-38.03%; 83,27-86,87o; 29.84-40.41%; and 0.39-0.79%. Carbohydrate, protein, crude fiber, and HCN of steamed cake with grated cassava 80% and 40% were 44.88% and 49.9%; 3.37% and 2.90%; 3.94% and 2.91%, 1.72 and 1,14 mg /100 g respectively.

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