The Effect Of Oven Time On Physical Characteristics Of Cookies From Composite Flour (Rice Bran,Mocaf,Corn)

Cookies are one of nutritious food preparations made from wheat flour. As the need for wheat flour increases, alternative flour substitutes for wheat flour are needed, for example composite flour such as rice bran,mocaf,corn. The use of composite flour in manufacture of cookies can improve nutritional value of product. This research aims to make cookies products with composite flour substitution, to know the physical characteristics of the spread factors, and to know the proximate levels. The research method is in two stages: the first stage is making of cookies with all-in method with variations in time of oven 10,13,15,17, 20 minutes on the physical analysis of spread factors. While the second stage is the proximate test (protein,fat,carbohydrate,moisture content,ash content) from the best oven time. The results showed that the spread factor was strongly influenced by the oven time. The best spread factor of 40.44 resulted in a more nutritious and healthier product at 20 minutes of oven time. Provide information on the utilization of composite flour (rice bran flour- mocaf flour- corn flour), Increase the nutritional content of cookies, Increase the added value of (rice bran, mocaf, and corn).

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CHARACTERISTICS OF FISH CRACKERS BASED ON TYPES OF FISH AND DIFFERENT TYPES OF STARCH

Pasundan Food Technology Journal ◽

10.23969/pftj.v5i2.1041 ◽

2018 ◽

Vol 5 (2) ◽

pp. 102

Author(s):

Dede Zaenal Arif

Keyword(s):

Economic Value ◽

Free Variable ◽

Physical Analysis ◽

Second Stage ◽

Sample Composition ◽

Different Types ◽

Development Levels ◽

Tapioca Flour ◽

Two Stages ◽

Organoleptic Parameters

The purpose of this research is to produce fish crackers from different types of fish, namely catfish and patin fish as well as different types of starch and know the characteristics of a good fish crackers. The benefit that can be expected from this research was to utilize catfish and patin fish abundant potency and add economic value. The method of this research was divided into two stages, namely the first stage is the stage which determines the range of the comparison with the fish flour, determine the type of fish and determine the type of flour used by using the hedonik method of organoleptic parameters. On the second stage has a purpose and that is to analyze chemical and physical fish crackers by comparison. The data were analyzed using the method of experiment results simple linear variable (x) increase in comparison of fish and flour (part). The free variable (y) consists of the response of the color, flavor, aroma, texture, volume and the development levels of crispness. The type of fish and the type of starch correlated against all response organoleptic, except the catfish and tapioca flour was not correlated against sense, catfish and cornmeal were not correlated against the texture of the fish, and catfish and sago flour not correlated against scent. The highest correlation is indicated by the sample composition of the cornmeal and catfish fish total value index by 17 of the total value of the correlation coefficient in classification. The sample was selected based on organoleptic level consumer favorite is with the composition of samples catfish and tapioca flour with a 1:1 comparison (111). Based on the results of the chemical analysis of protein obtained 24,38%, fat content of 1.6%, levels of starch of 44.69% and water content of 5.5%. Physical analysis of the parameter and the mobilising of the volume development of IE of 146.43% and the level of crispness that is of 0.56 mm/s/50gram.

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The Effect of Various Types of Natural Sweeteners in Agar with Rice Bran Addition on Organoleptic and Physicochemical Characteristics

Indonesian Food Science and Technology Journal ◽

10.22437/ifstj.v2i2.9452 ◽

2019 ◽

Vol 2 (2) ◽

pp. 46-53

Author(s):

Rahayu Suseno ◽

Bangun Naomi Marcelina ◽

Silvi Leila Rahmi

Keyword(s):

Rice Bran ◽

Physicochemical Characteristics ◽

Total Sugar ◽

Second Stage ◽

Crude Fiber Content ◽

Randomized Design ◽

Palm Sugar ◽

Completely Randomized Design ◽

Two Stages ◽

Hedonic Quality

Abstract— This research was conducted in two stages, first stage, looking for the best concentration of natural sweetener with organoleptic. Second stage analyzed the physicochemical characteristics using the best concentration of first stage. This research was carried out using a Completely Randomized Design, with various natural sweeteners consisting 6 levels, namely: stevia sweetener (0.05%, 0.75%, 0.10%), sorghum sugar (10%, 15%, 20%), corn sugar (10%, 15%, 20%), coconut sugar (14%, 15%, 16%), palm sugar (7.5%, 10%, 12.5%), and honey (15%, 25%, 35%) and 3 replications so that 18 experimental units. The addition of various types of natural sweeteners significantly affected the hedonic test (taste and overall acceptance), water content, pH, total dissolved solids, total sugar, and color but did not significantly affect the hedonic quality test (texture), hedonic test (texture and color), crude fiber content, syneresis and gel hardness. Keywords— Agar, Natural Sweeteners, Rice Bran

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PENGARUH PROPORSI UBI JALAR UNGU (Ipomoea batatas L.) DAN TEPUNG BEKATUL (Rice Bran) TERHADAP BEBERAPA SIFAT MUTU FISIK DAN SENSORIS BAKPAO

Pro Food ◽

10.29303/profood.v4i2.71 ◽

2018 ◽

Vol 4 (2) ◽

pp. 363

Author(s):

Nanda Teja Ningrum Vera ◽

Agustono Prarudiyanto ◽

I Wayan Sweca Yasa

Keyword(s):

Sweet Potato ◽

Wheat Flour ◽

Rice Bran ◽

Ipomoea Batatas ◽

Fat Content ◽

Composite Flour ◽

Loaf Volume ◽

Red Rice ◽

Randomized Design ◽

Range Test

ABSTRACT The research aim was to investigate the appropriate ratio of sweet potatoe and red rice bran in the composite flour for producing Chinese steamed buns. The experiment was conducted in laboratory and arranged with Completely Randomized Design of single factor of the sweet potato and rice bran ratio ( f0 = 100% wheat flour, f1= 85% sweet potatote : 5% rice bran , f2 = 80% sweet potatote:10% rice bran, f3 =75% sweet potatote:15% rice bran, f4 =70% sweet potatote :20% rice bran, and f5=65% sweet potatote:25% rice bran. The parameter included moisture, ash and fat content, colour and bread loaf volume, flavor, aroma, colors and texture (hedonic and scoring). Data was analysed with analyses of variance and post hoc test with Duncan’s Multiple Range Test (DMRT) at five percent of level of significancy. The result showed that the ratio of sweet potato and red rice bran in composite flour affected on the moisture, ash, and fat content, colour, loaf volume, , flavor, aroma, and texture of the steamed buns. The ratio of 85% sweet potato and 5% rice bran in composite flour produced the best quality of the steamed buns. The steamed buns had moisture, ash and fat content of 38.62%; 1.24% and 4.25% respectively and the L value, Hue and loaf volume were 61.42; 64.67 and 7.79% . In term of taste, the buns was slightly like and sweet by the panelist. On the other hand, the flavor of the buns had rice bran flavor, the colour was slightly purple and texture was softer compared to the buns with 100% wheat flour. Keywords : Chinese steamed buns, sweet potato, rice bran. ABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh proporsi ubi jalar ungu dan tepung bekatul terhadap beberapa sifat fisik dan sensoris bakpao. Rancangan percobaan penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan percobaan faktor tunggal yaitu perbandingan ubi jalar ungu dan tepung bekatul dengan 6 perlakuan yaitu f0 (100% terigu), f1 (85%:5%), f2 (80%:10%), f3 (75%:15%), f4 (70%:20%), f5 (65%:25%). Parameter yang diamati meliputi kadar air, kadar abu, kadar lemak, warna menggunakan Colorimeter, daya kembang dan sifat sensoris rasa, aroma, tekstur dan warna (metode hedonik), rasa, aroma, tekstur dan warna (metode skoring). Data hasil pengamatan diuji dengan analisis keragaman pada taraf nyata 5% menggunakan software Co-Stat, apabila hasil pengamatan terdapat perbedaan yang nyata maka diuji lanjut menggunakan uji Duncan’s Multiple Range Test (DMRT). Hasil penelitian menunjukkan bahwa semua proporsi perlakuan memberikan pengaruh yang berbeda nyata (signifikan) terhadap kadar air, kadar abu, kadar lemak, warna, daya kembang dan sifat sensoris. Hasil penelitian menunjukkan bahwa perlakuan dengan proporsi ubi jalar ungu 85% dan tepung bekatul 5% dari total 100% bahan baku tepung yang digunakan memberikan hasil terbaik dari segi mutu kimia (kadar air 38,62% ; kadar abu 1,24% dan kadar lemak 4,25%) mutu fisik (warna : nilai L 64,64,% ; nilai Hue 61,42% dan daya kembang 77,79%) dan mutu sensoris (dapat diterima oleh panelis, berwarna ungu, agak beraroma bekatul, tekstur lembut dan berasa manis). Kata kunci : bakpao, ubi jalar ungu, tepung bekatul.

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Reflection of Digitalization on Business Values: The Results of Examining Values of People Management in a Digital Age

Sustainability ◽

10.3390/su12125202 ◽

2020 ◽

Vol 12 (12) ◽

pp. 5202 ◽

Cited By ~ 1

Author(s):

Jana Blštáková ◽

Zuzana Joniaková ◽

Nadežda Jankelová ◽

Katarína Stachová ◽

Zdenko Stacho

Keyword(s):

Industrial Revolution ◽

Production Systems ◽

Added Value ◽

Corporate Value ◽

The European Union ◽

Business Values ◽

Second Stage ◽

The People ◽

External Customer ◽

Two Stages

The European Union (European Parliament) understands industry 4.0 as a term for an environment of fast transformations of production systems and products. The basic characteristic of the change in the methods of creating added value in the conditions of the fourth industrial revolution is digitalization. Digitalization changes people management in two stages. The first stage is the adaptation of systems to the integration of physical inputs into digital systems, and the second stage is the redefinition of values for the internal and external customer. The purpose of this paper is to examine the content of the first digitalization stage and its impact on the transformation of values of corporate people management in the second stage of digitalization. The study published in this paper points out the level of digitalization applied towards the internal and external customer. The research results verify relations in the portfolio of corporate value and prove their present implementation of digitalization and its and importance for the future sustainability of the business. The study confirmed the independence of the levels of corporate digitalization and companies’ value portfolios. Furthermore, the study proved the universal nature of corporate value orientation, irrespective of the size, business focus or performance of the people management system. Meaningfulness, communication and cooperation dominate in terms of importance for business sustainability. The results of the study in Slovakia support the opinions of published foreign research, which emphasize the importance of introducing technological innovations aimed at employees to a much greater extent.

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Organoleptic Analysis Of The Honeycomb Cake (Kue Sarang Semut)

FOODSCITECH ◽

10.25139/fst.v0i0.2682 ◽

2020 ◽

Vol 3 (1) ◽

pp. 24

Author(s):

Anni Faridah ◽

Raudhatul Jannah ◽

Merisa Marlis

Keyword(s):

Wheat Flour ◽

Analysis Of Variance ◽

Variance Test ◽

Second Stage ◽

Organoleptic Test ◽

Significant Difference ◽

Different Types ◽

Palm Sugar ◽

Distinct Colour ◽

Two Stages

The Honeycomb Cake or Caramel Cake or widely known in Indonesia as "Kue Sarang Semut" is a type of cake that preferred by many people and has a distinct colour, texture and aroma. Some of its main ingredients are caramel and wheat flour. But the caramel-making is generally sugarcane-based, and the flour is still usually from wheat, which its availability is always depended on import traffic and its import activity is now increasing. Therefore, it is necessary to research the cake's organoleptic test using different types of sugar and the flour substitution of tofu dregs. This research is classified as a pure experiment and conducted in two stages and uses Completely Randomised Design, which is consisted of four treatments. The first stage uses four different types of sugar (granulated sugarcane, aren sugar, palm sugar, and rock sugar) and the second stage is four types of tofu dregs flour amount (0%, 15%, 30%, and 45%) used, with three-time repetition. The obtained data later tabulated into a table and will be examined using Analysis of Variance test. If there is any significant difference, the Duncan test will then applied. This research concludes that the different types of sugar significantly affect the colour and aroma quality. Furthermore, the amount of the wheat flour substitute of tofu dregs flour significantly affect the volume, colour, aroma, chewiness texture, hollow texture, and taste satisfaction. The best treatment of the Honeycomb Cake is obtained from the usage of pam sugar and 15% amount of tofu dregs flour.

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DIVERSIFIKASI MIE SEHAT DENGAN BERBAHAN BAKU TEPUNG TERIGU DAN CAMPURAN TEPUNG BEKATUL

Reaktom : Rekayasa Keteknikan dan Optimasi ◽

10.33752/reaktom.v3i1.273 ◽

2018 ◽

Vol 3 (1) ◽

Author(s):

Ali Hasbi Ramadani ◽

Andhika Mayasari

Keyword(s):

Customer Satisfaction ◽

Experimental Method ◽

Wheat Flour ◽

Rice Bran ◽

Mass Production ◽

Research Method ◽

Physical Characteristics ◽

Healthy Foods ◽

Economic Resilience ◽

New Business

AbstrakMie berbahan baku campuran tepung terigu dan tepung bekatul merupakan makanan sehat dan menyehatkan yang dapat dikembangkan sebagai bentuk usaha baru di bidang kuliner, sehingga dapat memperkuat ketahanan ekonomi masyarakat. Tujuan dari penelitian ini adalah untuk mengetahui karakteristik fisik dari mie sehat berbahan baku tepung terigu dan campuran tepung bekatul, serta uji coba rasa terhadap kepuasan pelanggan. Metode penelitian yang digunakan pada penelitian ini menggunakan metode ekperimental yang kemudian di ujikan kepada 40 responden. Hasil penelitian menunjukkan bahwa yang paling layak diproduksi adalah campuran tepung terigu 95% dan tepung Bekatul 5 % mendapatkan hasil adonan yang halus dan lembut seperti halnya mie biasa, pada saat di masukkan kedalam mesin roll dan pencetak mie hasilnya bagus dan bisa di produksi dengan baik, kemudian ketika dimasak dan di tambahkan pelengkapnya nyaris tidak ada beda dengan mie tanpa campuran bekatul, sehingga layak untuk di produksi massal. Dari aspek kepusan pelanggan menghasilkan 82,5% sangat puas, 17,5% Puas, 0% kurang Puas, 0% tidak puas.Kata Kunci: Diversifikasi,Mie sehat, Bekatul.AbstractNoodles made from wheat flour and rice bran are healthy foods that can be developed as a form of new business in the field of culinary, so as to strengthen the economic resilience of the community. The purpose of this research was to determine the physical characteristics of healthy noodles made from raw wheat flour and rice bran flour mixture, as well as taste trials on customer satisfaction. The research method used in this study using the experimental method which is then tested to 40 respondents. The results show that the most feasible in the production is 95% flour mixture and 5% Bekatul flour get the result of soft and soft dough as well as ordinary noodles, when inserted into the roll machine and noodle printers are good results and can be produced well, and when cooked and in add complementary almost no different from the noodle without rice bran, so it is feasible for the mass production. From the aspect kepusan customers generate 82.5% very satisfied, 17.5% Satisfied, 0% less satisfied, 0% not satisfied.Keywords: Diversification, Healthy Noodle, Rice Bran.

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Analisis Karakteristik Crackers Hasil Substitusi Tepung Terigu Dengan Tepung Ampas Tahu

Jurnal Pendidikan Teknologi Pertanian ◽

10.26858/jptp.v6i1.11178 ◽

2020 ◽

Vol 6 (1) ◽

pp. 51

Author(s):

Nurul Charismawaty Sabir ◽

Lahming Lahming ◽

Andi Sukainah

Keyword(s):

Water Content ◽

Wheat Flour ◽

Quantitative Research ◽

Experimental Approach ◽

Ash Content ◽

Chemical Quality ◽

Second Stage ◽

Randomized Design ◽

Completely Randomized Design ◽

Two Stages

This study aims to determine the chemical quality and organoleptic level of panelist acceptance of crackers resulting from the substitution of wheat flour with tofu dregs flour. This research is a quantitative research with an experimental approach. This study uses a Completely Randomized Design (CRD) with four treatments with the ratio of wheat flour and tofu dregs flour, namely 100%:0%, 75%:25%, 50%:50%, and 25%:75% with 3 repetitions. This research was carried out in two stages. The first stage is making tofu dregs flour and then the second stage is making crackers. The variables observed in this study were chemical tests which included water content, ash content, protein, carbohydrates, crude fiber and organoleptic tests. Data were processed using SPSS version 21, with the method of analysis of variance (ANOVA) and continued with the DMRT test (Duncan). The results showed that the addition of tofu dregs flour gave effect to the crackers produced, so that the best treatment was found, namely treatment A with a composition of 75% wheat flour and 25% tofu dregs flour.

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Effect of Maize Starch Substitution on Physicochemical and Sensory Attributes of Gluten-Free Cookies Produced from Nixtamalized Flour

Journal of Food Processing ◽

10.1155/2017/6365182 ◽

2017 ◽

Vol 2017 ◽

pp. 1-6 ◽

Cited By ~ 2

Author(s):

Esther Pérez-Carrillo ◽

Alicia Frías-Escobar ◽

Karla Gutiérrez-Mendívil ◽

Sara Guajardo-Flores ◽

Sergio O. Serna-Saldívar

Keyword(s):

Dietary Fiber ◽

Wheat Flour ◽

Sensory Attributes ◽

Composite Flour ◽

Gluten Free ◽

Waxy Starch ◽

Lower Maximum ◽

Experimental Treatments ◽

Spread Factor ◽

Positive Force

Nixtamalized corn flour (NCF) has a good dietary fiber profile that makes it an alternative to produce gluten-free cookies because upon hydration and mixing it yields a cohesive and machinable dough. In order to improve the texture and acceptance of cookies, five different experimental treatments were devised and compared with a cookie made with refined wheat flour. A waxy native maize or pregelatinized cross-linked starches in concentrations of 5% and 10% were evaluated. Results showed that the spread factor, diameter, and thickness of the different types of cookies were not statistically different (p>0.05). With the exception of the control and cookies made with 10% waxy starch which were rated with lower scores, the rest of the treatments were not significantly different in terms of sensory attributes. The texture of cookies evaluated by panelists related to the objective texture was determined with the texture analyzer. Cookies made from the composite flour containing 10% pregelatinized cross-linked were softer or had lower maximum positive force after 5 days of storage. This particular gluten-free cookie contained 65% more dietary fiber compared to the wheat flour counterpart and had the best sensory attributes among all treatments including the cookie made with refined wheat flour.

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Altered Fine Structure of B Lymphocytes Correlated with Defective Terminal Differentiation

Proceedings, annual meeting, Electron Microscopy Society of America ◽

10.1017/s042482010007237x ◽

1973 ◽

Vol 31 ◽

pp. 386-387

Author(s):

Dale E. Bockman ◽

L. Y. Frank Wu ◽

Alexander R. Lawton ◽

Max D. Cooper

Keyword(s):

Immune Deficiency ◽

B Lymphocytes ◽

Plasma Cells ◽

Present Report ◽

Specific Antigen ◽

Terminal Differentiation ◽

Second Stage ◽

Two Stages ◽

Deficiency Diseases ◽

Cell Line Generation

B-lymphocytes normally synthesize small amounts of immunoglobulin, some of which is incorporated into the cell membrane where it serves as receptor of antigen. These cells, on contact with specific antigen, proliferate and differentiate to plasma cells which synthesize and secrete large quantities of immunoglobulin. The two stages of differentiation of this cell line (generation of B-lymphocytes and antigen-driven maturation to plasma cells) are clearly separable during ontogeny and in some immune deficiency diseases. The present report describes morphologic aberrations of B-lymphocytes in two diseases in which second stage differentiation is defective.

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Distributed Entropy Energy-Efficient Clustering algorithm for cluster head selection (DEEEC)

Journal of Intelligent & Fuzzy Systems ◽

10.3233/jifs-189135 ◽

2020 ◽

Vol 39 (6) ◽

pp. 8139-8147

Author(s):

Ranganathan Arun ◽

Rangaswamy Balamurugan

Keyword(s):

Energy Efficient ◽

Clustering Algorithm ◽

Cluster Head ◽

Residual Energy ◽

Energy Utilization ◽

Sensor Nodes ◽

Second Stage ◽

Energy Efficient Clustering ◽

Two Stages ◽

Ch Selection

In Wireless Sensor Networks (WSN) the energy of Sensor nodes is not certainly sufficient. In order to optimize the endurance of WSN, it is essential to minimize the utilization of energy. Head of group or Cluster Head (CH) is an eminent method to develop the endurance of WSN that aggregates the WSN with higher energy. CH for intra-cluster and inter-cluster communication becomes dependent. For complete, in WSN, the Energy level of CH extends its life of cluster. While evolving cluster algorithms, the complicated job is to identify the energy utilization amount of heterogeneous WSNs. Based on Chaotic Firefly Algorithm CH (CFACH) selection, the formulated work is named “Novel Distributed Entropy Energy-Efficient Clustering Algorithm”, in short, DEEEC for HWSNs. The formulated DEEEC Algorithm, which is a CH, has two main stages. In the first stage, the identification of temporary CHs along with its entropy value is found using the correlative measure of residual and original energy. Along with this, in the clustering algorithm, the rotating epoch and its entropy value must be predicted automatically by its sensor nodes. In the second stage, if any member in the cluster having larger residual energy, shall modify the temporary CHs in the direction of the deciding set. The target of the nodes with large energy has the probability to be CHs which is determined by the above two stages meant for CH selection. The MATLAB is required to simulate the DEEEC Algorithm. The simulated results of the formulated DEEEC Algorithm produce good results with respect to the energy and increased lifetime when it is correlated with the current traditional clustering protocols being used in the Heterogeneous WSNs.

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