scholarly journals Antidiabetic Potency and Characteristics of Corn Flour and Cassava Flour-Based Rice Analog Added with R. mucronata Mangrove Fruit Flour and E. cottonii Seaweed Flour

2020 ◽  
Author(s):  
Hardoko ◽  
Yahya Abdul Hafidz ◽  
Bambang Budi Sasmito ◽  
Yuniwaty Halim
Keyword(s):  
Corn Flour ◽  
Cassava Flour

scholarly journals ANALISIS KADAR PROTEIN PADA TEPUNG JAGUNG, TEPUNG UBI KAYU DAN TEPUNG LABU KUNING DENGAN METODE KJEDHAL

2021 ◽  
Vol 1 (3) ◽  
pp. 108-113
Author(s):  
Khairun Nisah ◽  
Majral Afkar ◽  
Halimatun Sa'diah
Keyword(s):  
Amino Acid ◽  
Protein Content ◽  
Protein Analysis ◽  
Corn Flour ◽  
Peptide Bonds ◽  
Cassava Flour ◽  
Three Stages

Protein is a polymer consisting of amino acid monomers which are connected to form linear bonds called Peptide bonds. The presence of nitrogen is a special feature of protein compounds because this element is not found in simple fat and carbohydrate compounds. This study aims to determine the protein content in corn flour, cassava flour, and pumpkin flour using the Kjedhal method. Protein analysis by the Kjedhal method is basically divided into three stages, namely: the destruction stage, the distillation stage, and the titration stage. The results showed that the protein content in corn flour was 9.32%, cassava flour was 8.45%, and pumpkin flour was 0.62%. The conclusion of this study is the greatest protein content found in corn flour.

PENGARUH RASIO BAHAN BAKU TEPUNG KOMPOSIT (UBI KAYU, JAGUNG DAN KEDELAI HITAM) PADA KUALITAS PEMBUATAN BERAS ANALOG

2021 ◽  
Vol 21 (2) ◽  
pp. 61-66
Author(s):  
Isti Pudjihastuti ◽  
Edy Supriyo ◽  
Hafiz Rama Devara
Keyword(s):  
Water Absorption ◽  
Raw Materials ◽  
Proximate Analysis ◽  
Cooking Time ◽  
Raw Material ◽  
Composite Flour ◽  
Soybean Flour ◽  
Corn Flour ◽  
Cassava Flour ◽  
Black Soybean

The increase population affects an increase in total of consumption of Indonesian people towards rice, which encourages Indonesia to import rice. One of the alternatives that can be done is by using potential non-rice raw materials such as tubers. In this study, the raw materials for composite flour from cassava (Manihot esculenta), corn (Zea mays) and black soybeans (Glycine Sojo) were used, which are the basic ingredient for analog rice. The purpose of this study was to examine the effect of raw material composition on nutritional value (carbohydrate, protein, fat, water and ash content) analog rice compared to ordinary rice, examine the physico-chemistry (kamba density, water absorption and cooking time) of analog rice compare to paddy rice and also to define raw material composition and best temperature, organoleptic test covering color, aroma, texture and taste. The process of making analog rice consists of several stages of research, such as the stage of making composite flour, cooking the composite flour dough, making analog rice, drying analog rice and analyzing the results. The variables used were the ratio of flour composition and the effect of extrusion temperature. Based on proximate analysis on various compositions, obtained sample 5 (60% cassava flour, 15% corn flour and 25% black soybean flour) as analog rice with the best formulation. Based on the proximate analysis of the effect of temperature, the temperature was 75 °C as the optimum temperature for the extraction process. The results of the physical analysis of the best analog rice in this study showed that analog rice from a composite of cassava flour, corn flour and black soybean flour had a kamba density of 0.46 g / mL, a water absorption capacity of 60.52% and a cooking time of 46 minutes. In this sample, analog rice has a texture, aroma and appearance similar to rice in general, although analog rice from composite flour tends to have a savory taste arising from black soybeans.

scholarly journals Pojale (Ketela Pohon Jagung Dan Kedelai) Sebagai Bahan Pengembangan Beras Analog Pengendali Kegemukan*)

2019 ◽  
Vol 7 (2) ◽  
Author(s):  
Sukamto Sukamto ◽  
Moh. Sui ◽  
Sudiyono Sudiyono ◽  
Patria Domas G. ◽  
Fatimah Karim
Keyword(s):  
Soy Flour ◽  
Corn Flour ◽  
Screw Extruder ◽  
Granulation Process ◽  
Cassava Flour ◽  
Cooked Rice ◽  
Obesity Control ◽  
Twin Screw ◽  
High Amylose ◽  
Mesh Sieve

Sukamto et al, 2018. The Development of Analog Rice as Obesity Control from Pojale Materials (Cassava, Corn and Soybean). JLSO 7(2):Population growth can cause 2 problems, namely food shortage population and overweight and obese population. Indonesians who are overweight and obese have reached 25%. This study aimed to develop analog rice to control obesity from corn and cassava-based ingredients than contain high amylose, and soybeans as a protein source. Corn flour, cassava flour and soy flour passed the 80-mesh sieve was used in the study. The analog rice granulation process used the Twin Screw Extruder KL Protecal machine. The temperature settings for the extruder thread at the beginning, middle and end were 80, 85 and 90 °C, respectively. The results showed that the composition of the ingredients of corn flour, 1:1 cassava flour and without addition of soy flour yielded the best results of analog rice in terms of color, texture, structure and surface smoothness. The analog rice can be cooked for 8-10 minutes with addition of water by 1.5 times of the rice. Cooked rice contained 9.44% protein, 76.40% starch, 7.99% fiber, and 36% amylose when the formula was added with 10% soy flour. Sensory test showed that panelists was on average like the rice.

KARAKTERISTIK BROWNIES KUKUS TEPUNG JEWAWUT (Setarica italica) DAN TEPUNG MAIZENA DENGAN PENGARUH LAMA PROSES PENGUKUSAN

2020 ◽  
Vol 5 (1) ◽  
Author(s):  
Bernaulli Putri Mulyanto ◽  
Yustina Wuri Wulandari ◽  
Akhmad Mustofa
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Ash Content ◽  
Total Sugar ◽  
Gluten Free ◽  
Corn Flour ◽  
Process Duration ◽  
Flour Protein ◽  
Randomized Design ◽  
Completely Randomized Design

      Brownies merupakan cake coklat yang terbuat dari tepung terigu, lemak, telur, gula pasir dan coklat. Metode pemasakan brownies ada dua yaitu pemanggangan dan pengukusan. Penelitian ini menggunakan tepung jewawut dan tepung maizena agar dihasilkan brownies kukus bebas gluten. Penelitian ini bertujuan untuk mengetahui formulasi tepung yang memiliki kadar protein tertinggi pada brownies dan untuk mengetahui lama pengukusan yang optimal sehingga menghasilkan brownies kukus tepung jewawut dan tepung jagung yang paling disukai. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan dua faktorial yaitu faktor pertama ratio tepung jewawut dan tepung jagung (50:50, 40:60 dan 30:70), sedangkan faktor kedua lama pengukusan (30 menit, 40 menit dan 50 menit). Hasil penelitian menunjukkan Brownies kukus tepung jewawut dan tepung jagung dengan ratio 50:50 dan lama pengukusan 50 menit merupakan ratio yang terbaik karena memiliki kadar protein paling tinggi yaitu 5.828%.  Pada perlakuan ini menghasilkan 19.967% kadar air, 1.585% kadar abu, 1.786% gula total, serta uji organoleptik terhadap warna 3.590 (coklat gelap), tekstur 3.340 (lembut), flavor jewawut 2.855 (sedikit terasa) dan kesukaan keseluruhan 3.285 (disukai). Kata kunci : Brownies, tepung jewawut, tepung jagung, kadar protein.  ABSTRACT      Brownies is chocolate cakes made from flour, fat, eggs, sugar and chocolate. There are two methods of cooking brownies namely roasting and steaming. This study uses millet flour and maizena flour to produced gluten free steamed brownies. This study aims to determine the best of flour formulated which has highest protein content in steamed brownies and to knew the optimal steaming time that produced the most favored  of  steamed brownies millet flour and  corn flour. This study used a completely randomized design (CRD) with two factorials, the first factor is ratio of millet flour and corn flour (50:50, 40:60 and 30:70), while the second factor was the duration of steaming process (30, 40 and 50 minutes). The result of the study showed steamed flour of millet flour and corn flour with ratio of 50:50 and with steamed process duration 50 minutes is the best ratio because it had the highest protein content of 5.828%.  In this treatment yielded 19.97% moisture content, 1.585% ash content, 1.786% total sugar and organoleptic test is 3.590 (dark chocolate) colors, 3.340 (soft) texture, 2.855 (slightly felt) millet flavors and 3.285 (preferred) overall preferences. Keywords :  Brownies, millet flour, corn flour, protein content

scholarly journals The hardness analysis of noodles made from modified cassava flour, spirulina (Spirulina platensis) and basil leaves extract (Ocimum sanctum L.)

2021 ◽  
Vol 653 (1) ◽  
pp. 012051
Author(s):  
A N Al-Baarri ◽  
Widayat ◽  
R Aulia ◽  
E K Prahasiwi ◽  
A A Mawarid ◽  
...  
Keyword(s):  
Spirulina Platensis ◽  
Ocimum Sanctum ◽  
Cassava Flour

scholarly journals Alternative Use of Modified Cassava Flour (Mocaf) as Carrier of Natural Folic Acid in Infant Biscuits for Complementary Feeding

2021 ◽  
Vol 1011 ◽  
pp. 012031
Author(s):  
Agustine Susilowati ◽  
Aspiyanto ◽  
Hakiki Melanie ◽  
Yati Maryati ◽  
Puspa Dewi Lotulung ◽  
...  
Keyword(s):  
Folic Acid ◽  
Complementary Feeding ◽  
Cassava Flour
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