Sifat Fisik, Sifat Organoleptik, Kadar Serat Pangan Kue Cubit dengan Pencampuran Okra dan Garut

ABSTRACT This study aims to determine the effect of mixing okra flour and arrowroot flour in making pinch cake on physical properties, organoleptic properties and dietary fiber content. This was a pure experimental study with a simple randomized design. The independent variable was variation in mixing okra flour and arrowroot flour, while the dependent variables were physical properties, organoleptic properties and dietary fiber content. There were four variations of pinch cake studied, with the ratio of wheat flour: okra flour: arrowroot flour by 100%: 0%: 0%, 70%: 15%: 15%, 50%: 25%: 25%, and 30%: 35%:35%. Data were analyzed univariate and bivariate. The results showed that the physical properties of the cubit cake had a slightly soft texture and a brownish yellow color. Pinch cake with the most preferred treatment is B variation, with the proportion of wheat flour: okra flour: arrowroot flour mixing is 70%:15%:15%. The highest dietary fiber content is found in kue cubit B, which is 17.8%. Variation of mixing okra flour and arrowroot flour have a significant effect on the physical properties, organoleptic properties and dietary fiber content of pinch cake. ABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh pencampuran tepung okra dan tepung garut pada pembuatan kue cubit terhadap sifat fisik, sifat organoleptik dan kadar serat pangan. Penelitian berjenis eksperimental murni dengan rancangan acak sederhana. Variabel bebasnya variasi pencampuran tepung okra dan tepung garut, sedangkan variabel terikatnya uji sifat fisik, uji organoleptik dan kadar serat pangan. Terdapat empat variasi kue cubit yang diteliti yaitu dengan perbandingan tepung terigu: tepung okra: tepung garut sebesar 100%:0%:0%, 70%:15%:15%, 50%:25%:25%, dan 30%:35%:35%. Data dianalisis univariat dan bivariat. Hasil penelitian menunjukkan bahwa sifat fisik secara objektif kue cubit memiliki tekstur agak empuk dan warna kuning kecoklatan. Kue cubit dengan perlakuan yang paling disukai adalah kue cubit B, dengan proporsi pencampuran tepung terigu: tepung okra: tepung garut sebesar 70%:15%:15%. Kadar serat pangan tertinggi terdapat pada kue cubit B yaitu 17,8%. Variasi pencampuran tepung okra dan tepung garut berpengaruh signifikan terhadap sifat fisik, tingkat kesukaan dan kadar serat pangan kue cubit.

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Sifat Organoleptik dan Kadar Serat Pangan Mie Basah dengan Penambahan Tepung Okra Hijau (Abelmuschus esculentum L.)

Jurnal Gizi ◽

10.26714/jg.9.1.2020.131-141 ◽

2020 ◽

Vol 9 (1) ◽

pp. 131

Author(s):

Agustiana Agustiana ◽

Waluyo Waluyo ◽

Fery Lusviana Widiany

Keyword(s):

Experimental Study ◽

Dietary Fiber ◽

Local Food ◽

Fiber Content ◽

Random Design ◽

Organoleptic Test ◽

Organoleptic Characteristics ◽

Dependent Variables ◽

Independent Variable ◽

Test Result

The content of dietary fiber in wet noodle is lower than the dietary fiber requirement, so we need to add the local food which is high in dietary fiber content, that is green okra (Abelmuschus esculentum L). This study was to determine the effect of green okra flour mixing in wet noodle on organoleptic characteristics and dietary fiber content. This was an experimental study with complete random design. The independent variable was substitution of greenokra flour on wet noodle, while the dependent variables were organoleptic characteristics and dietary fiber content. There were four variations of wet noodles i.e. 0%, 10%, 15%, 20%. Data were analyzed using Kruskal-wallis, Mann Whitney and Anova. The result showed wet noodle 10% was whitish green, typical flavour of wet noodle, and chewy. The highest level of dietary fiber content was in wet noodle 20% as many as 9,92 grams. In conclusion, there were any significant differences in organoleptic test result based on aroma and taste, but no difference based on color and texture. There were significant differences in dietary fiber content from the four experiment variations. The higher percentage of green okra flour makes the higher content of dietary fiber content in wet noodles.Keywords : Wet noodle; Green okra (Abelmuschus esculentum L.) flour; organoleptic characteristic; Dietary fiber content.

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PEMANFAATAN BIJI KETAPANG (Terminalia catappa) SEBAGAI SUMBER PROTEIN DAN SERAT PADA PRODUK MAKANAN STIK

AGROTECH : JURNAL ILMIAH TEKNOLOGI PERTANIAN ◽

10.37631/agrotech.v1i1.5 ◽

2019 ◽

Vol 1 (1) ◽

pp. 27-33

Author(s):

Eman Darmawan

Keyword(s):

Water Content ◽

Wheat Flour ◽

Test Method ◽

Snack Food ◽

Organoleptic Properties ◽

Seed Flour ◽

A Value ◽

Randomized Design ◽

Yellow Color ◽

Completely Randomized Design

The purpose of this study was to determine the effect of substitution ketapan seed to chemical and organoleptic properties of the resulted snack food, knowing the exact level of substitution, so obtain the snack food liked the panelists. The design used in this study was completely randomized design (CRD) with single factor that influences the concentration of seed flour substitution ketapan seed consisting of 5 treatments. Each treatment be repeated 3 times. The data obtained was analyzed by Analysis of Variance (ANOVA), if there was a difference between the treatment of advanced test conducted by Duncan`s Multiple Ranges Test Method (DMRT) at the level of 5%. Substitution of wheat flour with ketapan seed flour affects the snack food produced, which can reduce the water content of the snack food and increase levels of protein and fiber snack food. Ketapan seed flour substitution preferred by the panelists was substitution ketapan seed flour up to 30% with a value of 3.52 and the criteria snack food produced had a water content of 3.67%, 15.10% db protein content, fiber content of 3.64 % db, brownish yellow color (2.95), a rather tasted wheat flour (3.35), and crispy (3.60).

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The effect of mixture of banana pseudostem flour proportion on organoleptic properties, dietary fiber content, resistant starch, and antioxidants of canna starch-based food bar

Food Research ◽

10.26656/fr.2017.4(3).382 ◽

2020 ◽

Vol 4 (3) ◽

pp. 906-916

Author(s):

Y. Welli ◽

M. Agnes ◽

P. Yudi ◽

M. Yustinus

Keyword(s):

Antioxidant Activity ◽

Dietary Fiber ◽

Resistant Starch ◽

Fiber Content ◽

Total Phenolic ◽

Organoleptic Properties ◽

Soluble Dietary Fiber ◽

Total Dietary Fiber ◽

Randomized Design ◽

Color Attribute

The objective of the recent study was to evaluate the effect of banana pseudostem flour (EBP) to the organoleptic properties, levels of dietary fiber, resistant starch and antioxidants of canna starch-based food bar. The research design was true experimental in the form of completely randomized design with 6 treatments using canna starch: banana pseudostem flour. The six treatments were 100:0, 95:5, 90:10, 85:15, 80:20, and 75:25 ratio. The best food bar was determined by scoring through organoleptic test, content of soluble dietary fiber and antioxidants. Food bars processed with mixture of banana pseudostem flour proportion 85:15 was selected as the best food bar with a score of color attribute 3.12±0.08, aroma 3.00±0.06, flavor 3.04±0.18, texture 3.16±0.12, soluble dietary fiber content 0.83±0.07% db, insoluble dietary fibers of 6.75±0.14% db, total dietary fiber 7.58±0.13% db, resistant starch 6.54±0.24% db, total phenolic 105.75±0.64 mg/100 g, antioxidant activity 6.97±0.77% RSA, color brightness (L*) 52.52±0.60 and hardness level 5.08±1.95 N. The substitution of banana pseudostem flour on the canna starch-based food bar increased level of soluble dietary fiber 0.83%, total dietary fiber 4.81%, resistant starch 2.89%, total phenolic 43.01 mg/100 g and antioxidant activity 3.98% RSA as well as sensory panelists preferred. The higher the mixture pseudostem flour proportion, the higher the tendency of the levels of dietary fiber, resistant starch, total phenolic and antioxidant activity.

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Pengaruh Substitusi Tepung Kelapa Terhadap Kandungan Gizi Dan Sifat Organoleptik Kue Kering; The Effect of Coconut Flour Substitution on Nutrient Content and Organoleptic Properties of Cookies

Buletin Palma ◽

10.21082/bp.v18n2.2017.91-98 ◽

2018 ◽

Vol 18 (2) ◽

pp. 91

Author(s):

FAHRI FERDINAND POLII

Keyword(s):

Wheat Flour ◽

Chemical Properties ◽

Coconut Oil ◽

Nutrient Content ◽

Fiber Content ◽

Organoleptic Properties ◽

High Fiber ◽

Randomized Design ◽

Completely Randomized Design ◽

Carbohydrate Levels

ABSTRAKTepung kelapa merupakan salah satu alternatif substitusi tepung terigu dengan kandungan serat yang tinggi dan karbohidrat kompleks yang baik bagi kesehatan terutama untuk penderita diabetes. Tujuan penelitian adalah untuk mengetahui kandungan gizi dan sifat organoleptik kue kering yang diolah menggunakan tepung kelapa. Penelitian dilakukan di Balai Riset dan Standardisasi Industri Manado pada bulan Pebruari-Nopember 2014. Tahapan penelitian, yaitu: pengeringan daging buah kelapa segar, pengepresan minyak/pemisahan minyak kelapa, pembuatan tepung kelapa, pembuatan kue kering serta analisis komposisi kimia dan organoleptik kue kering. Penelitian menggunakan Rancangan Acak Lengkap, perlakuan adalah perbandingan jumlah tepung terigu dan tepung kelapa yang digunakan yaitu pembuatan kue kering. Parameter yang diuji adalah kadar air, abu, protein, lemak, serat kasar, karbohidrat dan organoleptik (rasa, aroma, warna dan tekstur). Hasil penelitian menunjukkan bahwa tepung ampas kelapa memiliki kadar protein dan serat lebih tinggi dibanding tepung terigu. Kadar abu, protein, lemak dan serat kasar cenderung meningkat dengan bertambahnya jumlah tepung ampas kelapa yang digunakan, sebaliknya kadar air dan karbohidrat mengalami penurunan. Tepung kelapa dapat mensubstitusi tepung terigu pada pembuatan kue kering sampai 50% dengan tingkat penerimaan panelis pada kategori rasa cukup suka sampai suka. ABSTRACT Coconut flour is an alternative substitution of wheat flour with high fiber content and complex carbohydrates that are good for health especially for diabetics. The purpose of this research is to know the nutrient content and organoleptic of cookies processed using coconut flour. The research was conducted at Research Center and Industrial Standardization of Manado on February-November 2014. The research steps were drying of fresh coconut meat, oil pressing/coconut oil separation, coconut flour making, processing of cookies, analysis of chemical properties and organoleptic test. Research using Completely Randomized Design, treatments were the ratio of the amount of wheat flour and coconut flour used in the manufacture of cookies. Parameters tested were moisture content, ash, protein, fat, crude fiber, carbohydrate and organoleptic (flavor, aroma, color and texture). The results showed that the coconut flour had higher protein and fiber content than wheat flour. The content of ash, protein, fat and fiber tends to increase with the increasing amount of coconut flour used, otherwise the water and carbohydrate levels decrease. Coconut flour can substitute wheat flour in processing of cookies up to 50% with panelist acceptance level in taste category quite like until likes.

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Effect of Soy Concentrate, Oat (Avena sativa) Flour and Chia Seeds (Salvia hispanica) as a Partial Substitute of Wheat Flour (Triticum aestivum) on Protein Content, Dietary Fiber Content, Textural Shelf Life and Organoleptic Properties of Breadsticks

Journal of Food Research ◽

10.5539/jfr.v8n3p77 ◽

2019 ◽

Vol 8 (3) ◽

pp. 77

Author(s):

Mariel Angélica Reyes Rendón ◽

Esther Pérez Carrillo ◽

Sara Guajardo Flores

Keyword(s):

Protein Content ◽

Dietary Fiber ◽

Wheat Flour ◽

Soy Protein ◽

Preference Test ◽

Fiber Content ◽

Soy Protein Concentrate ◽

Protein Concentrate ◽

Organoleptic Properties ◽

Fermentation Time

Few studies have examined the effects on nutrient contents and organoleptic properties of substituting wheat flour by protein dense ingredients as are soy protein concentrate, oat and chia in bakery formulas. The objective of the study was to assess the effect of adding soy protein concentrate, oat and chia to two breadsticks formulas proposed to provide at least 10 % of the daily recommended value of protein for an adult. Thirty three percentage of wheat flour were substituted by 3:1 oat:chia (BO) and 1:1 oat:chia (BC) composite flours. The analyzed parameters were wheat-meal fermentation time, moisture, protein, insoluble and soluble dietary fiber, firmness, organoleptic acceptance, and preference. Results revealed that both formulas contributed the minimum wished protein content, had higher dietary fiber content than only wheat flour breadsticks and had an acceptable texture, flavor, and appearance. It is recommended to continue formula BO because it turned out to be the favorite in the preference test.

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Wheat flour as dietary fiber on fresh and preserved beef meatballs

Bangladesh Journal of Animal Science ◽

10.3329/bjas.v46i1.32175 ◽

2017 ◽

Vol 46 (1) ◽

pp. 35-43

Author(s):

SI Jamaly ◽

MA Hashem ◽

S Akhter ◽

MA Hossain

Keyword(s):

Dietary Fiber ◽

Wheat Flour ◽

Proximate Analysis ◽

Cooking Loss ◽

Treatment Groups ◽

Overall Acceptability ◽

Randomized Design ◽

Tbars Values ◽

Sensory Tests

Effects of different levels of wheat flour as dietary fiber on the quality of fresh and preserved beef meatballs during storage were explored in this study. Ground beef (Batter) samples were divided into four treatment groups and treated with different level of wheat flour as T1 (control, 0%), T2 (5%), T3 (10%) and T4 (15%). Proximate analysis (dry matter, ash, ether extract and crude fat), sensory tests (color, flavor, tenderness, juiciness, overall acceptability), biochemical analysis (free fatty acids, Thiobarbutiric acid values and peroxide value) and microbiological examination were carried out as responses at the interval of 0, 30 and 60 days during storage at -200C. The experimental design was a 4 × 3 factorial in Completely Randomized Design replicated three times per cell. DM content was increased significantly (p<0.05) with the advancement of storage intervals. CP and EE content of all the treatments were decreased significantly (p<0.05) among the different treatment groups. FFA and TBARs values were differed significantly (p<0.05) at different treatment levels. PVs were decreased significantly (p<0.05) at different treatment levels. Color, cooking loss and overall acceptability were differed significantly (p<0.05) at different treatment levels. Raw and cooked pH were increased significantly (p<0.05) at different treatment levels. The juiciness at different treatment levels were decreased significantly(p<0.05).TVC (logCFU/g), TCC (logCFU/g) and TYMC (logCFU/g) were differed significantly (p<0.05) at different treatment levels. In conclusions, meatballs having 5% wheat flour was better in terms of color, odor, tenderness, juiciness and overall acceptability, cooking loss and microbial qualities.Bang. J. Anim. Sci. 2017. 46 (1): 35-43

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SUBTITUSI TEPUNG TERIGU DENGAN TEPUNG PISANG TONGKA LANGIT UNTUK PEMBUATAN CRACKERS

AGRITEKNO Jurnal Teknologi Pertanian ◽

10.30598/jagritekno.2017.6.2.39 ◽

2017 ◽

Vol 6 (2) ◽

pp. 39-44

Author(s):

Gilian Tetelepta ◽

Priscillia Picauly

Keyword(s):

Vitamin A ◽

Dietary Fiber ◽

Wheat Flour ◽

Intermediate Product ◽

Provitamin A ◽

Organoleptic Properties ◽

Perishable Product ◽

Banana Flour ◽

Two Stages ◽

Carbohydrate Contents

Tongka langit banana contain high nutrients including pro vitamin A and a total of carotene. However, it is also a perishable product, and would deteriorate if not processed or not completely consumed. Therefore, this banana should be processed into diverse products. It can be processed into intermediate product such as flour, which can be further applied in crackers making. This research was conducted in two stages. First stage was the making of tongka langit banana flour and the second was crackers making. The crackers were made from tongka langit banana flour and wheat flour having different ratios, i.e. 20 %: 80 %; 40 %: 60 %; 60 %: 40 %; 80 %: 20 %. Variables observed on crackers including moisture, ash, protein, fat, dietary fiber and carbohydrate contents, as well as organoleptic properties of taste, aroma, colour, texture and overall likeness. Results showed that ratio of banana flour to wheat flour of 40%:60% produced crackers with moisture, ash, protein, fat, fiber, and carbohydrate contents of 4.60%, 4.46%, 6.64%, 17.54%, 1.18% and 4.60%, respectively. In addition, organoleptic test revealed that crackers made from 40% banana flour and 60% wheat flour were mostly liked by panelists in terms of taste, colour, aroma, texture and overall likeness. Keywords: crackers, tongka langit banana ABSTRAK Pisang tongka langit kaya akan kandungan gizi antara lain mengandung provitamin A dan total karotenoid yang sangat tinggi. Namun pisang tongka langit mudah mengalami kerusakan jika tertunda pengolahannya atau tidak habis dikonsumsi, oleh karena itu perlu dilakukan upaya diversifikasi terhadap pisang tongka langit. Pisang tongka langit dapat diolah menjadi bahan setengah jadi berupa tepung yang dapat diaplikasikan menjadi produk crackers. Penelitian ini dilakukan dalam dua tahap, tahap I adalah pembuatan tepung pisang tongka langit dan tahap II adalah pembuatan crackers dari tepung pisang tongka langit dan tepung terigu dengan empat taraf perlakuan perbandingan subtitusi tepung pisang tongka langit dan tepung terigu yaitu masing-masing 20 %: 80 %; 40 %: 60 %; 60 %: 40 %; 80 %: 20 %. Pengamatan yang dilakukan pada crackers yaitu analisa kadar air, abu, protein, lemak, serat pangan, karbohidrat dan uji organoleptik yang meliputi rasa, aroma, warna, tekstur dan tingkat kesukaan secara keseluruhan. Hasil penelitian menunjukkan bahwa formula crackers tepung pisang tongka langit 40% : 60% memiliki nilai kadar air berkisar antara 4,60%, kadar abu 4,46%, protein 6,64%, lemak 17,54%, serat 1,18% dan karbohidrat 4,60%. Sedangkan uji organoleptik menunjukkan bahwa crackers tepung pisang tongka langit 40% : tepung terigu 60% memiliki rasa, warna, aroma, tekstur dan tingkat penerimaan secara keseluruhan yang disukai panelis. Kata Kunci: crackers, pisang tongka langit

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PENGARUH SUBSTITUSI TEPUNG TERIGU DENGAN TEPUNG KENTANG HITAM (Coleus tuberosus) TERHADAP SIFAT KIMIA DAN ORGANOLEPTIKCOOKIES

Pro Food ◽

10.29303/profood.v4i1.79 ◽

2018 ◽

Vol 4 (1) ◽

pp. 304-310

Author(s):

Siska Cicilia ◽

Eko Basuki ◽

Agustono Prarudiyanto ◽

Ahmad Alamsyah ◽

Dody Handito

Keyword(s):

Chemical Composition ◽

Physical Properties ◽

Protein Content ◽

Water Content ◽

Wheat Flour ◽

Potato Starch ◽

Ash Content ◽

Randomized Design ◽

Alternative Materials ◽

Completely Randomized Design

Cookies is one type of populer biscuits. The basic ingredients of cookies are generally wheat flour. The availability of wheat flour in Indonesia is dependent on imports. To overcome this, the substitute of wheat flour is needed. Alternative materials can from tubers one of them is a black potato. The objective of this research were to substitute wheat flour with black potato starch for cookie manufacture and to analyze chemical composition and physical properties of cookies. The design used was Completely Randomized Design (CRD) with flour flour treatment: black potatoes are 100%, 90%: 10%, 80%: 20%, 70%: 30%, 60%: 40%, and 50%: 50%. The addition of black potato starch cause a decrease in water content, protein content, fat content and increased ash content of cookies. The addition of potato starch up to 30% produces the preferred cookies that accepted by panelists.Key words: Coleus tuberosus, cookies, wheat flourABSTRAKCookies (kue kering) merupakan salah satu jenis biskuit yang banyak disukai oleh masyarakat dari berbagai kalangan. Bahan dasar pembuatan cookies umumnya adalah tepung terigu. Ketersediaan tepung terigu di Indonesia masih tergantung pada impor. Untuk mengatasi hal tersebut maka diperlukan bahan alternatif pengganti terigu. Bahan alternatif bisa berasal dari umbi-umbian salah satunya adalah kentang hitam. Penelitian ini bertujuan untuk mensubstitusi tepung terigu dengan tepung kentang hitam pada pembuatan cookies serta menganalisa komposisi kimia dan sifat fisik cookies tersebut. Rancangan yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan perlakuan tepung terigu tepung : kentang hitam yaitu 100%, 90% : 10%, 80% : 20%, 70% : 30%, 60% : 40%, dan 50% : 50%. Penelitian ini dilakukan di laboratorium pengolahan pangan dan laboratorium kimia dan biokimia pangan Fatepa Universitas Mataram. Penambahan tepung kentang hitam menyebabkan penurunan kadar air, kadar protein, kadar lemak dan peningkatan kadar abu cookies.Penambahan tepung kentang sampai 30% menghasilkan cookies yang disukai panelis.Kata kunci: cookies, kentang hitam, tepung terigu

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PENGARUH PERBANDINGAN TERIGU DAN BEKATUL BERAS MERAH TERHADAP KARAKTERISTIK MIE KERING

Jurnal Ilmu dan Teknologi Pangan (ITEPA) ◽

10.24843/itepa.2018.v07.i04.p02 ◽

2018 ◽

Vol 7 (4) ◽

pp. 156

Author(s):

Ni Komang Sri Budihartini ◽

I Dewa Gede Mayun Permana ◽

Putu Timur Ina

Keyword(s):

Water Absorption ◽

Wheat Flour ◽

Rice Bran ◽

Fiber Content ◽

Red Rice ◽

Overall Acceptability ◽

Crude Fiber Content ◽

Randomized Design ◽

Red Color ◽

Range Test

The purpose of study were to find the optimum ratio of wheat flour with red rice bran to produce the best characteristics of dry noodle. The Completely Randomized Design was used in the research with treatment that is the ratio of flour with red rice bran which consist of 6 levels: 100%:0%; 95%:5%; 90%:10%; 85%:15%; 80%:20%; 75%:25%. The treatment was repeated 3 times to obtain 18 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 Multiple Range Test (DMRT) test. The ratio of flour to red rice bran significantly influenced moisture, ash , fat, protein, carbohydrate, curde fiber content, inhibitor concentration (IC50), water absorption, color (scoring test), flavor (hedonic test), texture (hedonic test and scoring), taste (hedonic test) as well as overall acceptance (hedonic test) dry noodle.The ratio of wheat flour and red rice bran flour (80%:20%) produces dry noodle with the best characteristics namely: 10.67% moisture content, ash content 2.91%, 1.09% fat content, 13.52% protein content, 71.80 % carbohydrate content, 4.15% crude fiber content, IC50 149.35 mg/ml, water absorption 223.23%, dark red color and rather liked color, rather liked flavor, elastic and rather liked texture, rather liked taste and rather liked overall acceptability.

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