Karakteristik Fisik Kue Kembang Goyang dengan Substitusi Jewawut (Setaria italica L. P. Beauv.) dan Variasi Konsentrasi Santan

“Kue kembang goyang” is a popular Indonesian traditional food made from rice flour. Millet flour with an amylose content equal to rice flour can be substituted for rice flour in the “kue kembang goyang” formulation. The research aimed to determine the amylose content of 3 varieties of foxtail millet flour (Setaria italica (L.) P. Beauv.) and to determine the best formula of “kue kembang goyang” in several ratios of foxtail millet flour:rice flour-based on crunchiness and oil absorption. The research was divided into two phases. Phase I, involved determining the amylose content of the three varieties of foxtail millet flour (erecta, compacta, glabra) and stage II involved determining the physical characteristics of “kue kembang goyang” in the ratio of foxtail millet flour:rice flour (0: 100, 20:80, 40:60, 60:40, 80:20) and concentration of coconut milk (20%, 30%, 40%). The result of phase I showed that the highest amylose content was found in foxtail millet flour of erecta variety (37.91 ± 0.51%). The phase II result showed that the ratio of foxtail millet flour:rice flour affected the texture and absorption of oil of “kue kembang goyang”. The higher the ratio of foxtail millet flour, the lower the count peaks, toughness, oil absorption, but the higher fracturability of “kue kembang goyang”. Increasing the concentration of coconut milk can increase count peaks, toughness, fracturability, and an oil absorption of “kue kembang goyang”. The best formula of “kue kembang goyang” was obtained in the ratio of foxtail millet flour:rice flour 60:40 and 30 % of coconut milk-based on the highest crunchiness and oil absorption resembled the control. Keywords: Coconut milk; foxtail millet; “kue kembang goyang”; physical characteristics ABSTRAK Kue kembang goyang merupakan kue tradisional Indonesia yang popular dan terbuat dari tepung beras. Tepung beras dalam formula kue kembang goyang dapat diganti tepung jewawut yang memiliki kadar amilosa menyamai tepung beras. Tujuan penelitian adalah menentukan kadar amilosa tiga varietas tepung jewawut (Setaria italica (L.) P. Beauv.) dan menentukan formula terbaik kue kembang goyang pada beberapa rasio tepung jewawut:tepung beras berdasarkan kerenyahan dan absorpsi minyak. Penelitian dibagi menjadi tahap I yaitu menentukan kadar amilosa ke-3 varietas jewawut (erecta, compacta, glabra) dan tahap II yaitu menentukan karakteristik fisik kue kembang goyang pada rasio tepung jewawut:tepung beras (0:100, 20:80, 40:60, 60:40, 80:20) dan konsentrasi santan (20, 30, 40%). Hasil penelitian tahap I menunjukkan kadar amilosa tertinggi pada tepung jewawut varietas erecta (37,91 ± 0,51%). Hasil penelitian tahap II menunjukkan rasio tepung jewawut:tepung beras berpengaruh terhadap tekstur dan absorpsi minyak kue kembang goyang. Semakin tinggi rasio tepung jewawut dapat menurunkan count peaks, toughness, absorpsi minyak, namun meningkatkan daya patah kue kembang goyang. Peningkatan konsentrasi santan dapat meningkatkan count peaks, toughness, daya patah, dan absorpsi minyak kue kembang goyang. Formula terbaik kue kembang goyang diperoleh pada rasio tepung jewawut:tepung beras 60:40 dan konsentrasi santan 30% berdasarkan kerenyahan tertinggi dan absorpsi minyak yang menyerupai kontrol. Kata kunci: Karakteristik fisik; kue kembang goyang; jewawut; santan

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PENGEMBANGAN PRODUK SALA LAUAKDENGAN TEKNIK GELATINISASI

Jurnal Ilmu Sosial dan Humaniora ◽

10.23887/jish-undiksha.v8i2.22626 ◽

2019 ◽

Vol 8 (2) ◽

pp. 259

Author(s):

Elfrimo Dwi ◽

Anni Faridah ◽

Ernawati .

Keyword(s):

Research Method ◽

Rice Flour ◽

Fat Content ◽

Traditional Food ◽

Oil Absorption ◽

Starch Granules ◽

Organoleptic Quality ◽

Is Research ◽

West Sumatra

Sala lauak is a traditional food that is easily found in West Sumatra. The development of sala leak products is carried out by reducing oil using gelatinization techniques. The process that occurs in gelatinization is when the starch granules are given water and heat, the starch granules will expand. This study aims to (1) develop sala lauak products by gelatinization techniques on oil absorption, (2) determine the organoleptic quality of sala lauak products by gelatinization technique processes, and (3) determine the fat content of sala lauak products by gelatinization technique processes. This research method is Research and Development (RnD). The results of this study in the organoleptic quality produced by sala lauak with pragelatinization flour showed a significant influence on the quality of inner texture, outer texture, taste, shape, and color. The same thing also happened to a significant reduction in fat content by three times lower using pregelatinized rice flour which is 7.4% compared to ordinary rice flour which is 25%. Kata kunci : Sala Lauak, Gelatinization Technique, rice flour.

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APLIKASI MATCHA GREEN TEA DAN SARI JERUK LEMON DALAM PRODUKSI SERABI SOLO DI UKM LINCO’S SOLO [MATCHA GREEN TEA AND LEMON JUICE APPLICATION OF SERABI SOLO PRODUCTION IN SME LINCO’S SOLO]

Jurnal Sinergitas PKM & CSR ◽

10.19166/jspc.v4i2.2137 ◽

2020 ◽

Vol 4 (2) ◽

pp. 131

Author(s):

Esti Widowati ◽

Gusti Fauza ◽

Rizky Nugrahaningtyas ◽

Dinta Selma Petriani

Keyword(s):

Shelf Life ◽

Green Tea ◽

Salt Water ◽

Rice Flour ◽

Lemon Juice ◽

Coconut Milk ◽

Traditional Food ◽

Mold Growth ◽

Bahasa Indonesia

<p class="p0">Serabi Solo is a traditional food made from rice flour, coconut milk, sugar, salt, water and other ingridients. Serabi is round, flat and porous. Coconut milk was used to develop serabi's taste making it sweet and savory. However, rancidity can decrease quality of serabi during shelf life. Mold growth also affects food safety of this perishable food. Serabi Solo is developing as gift that has longer shelf life beside flavor and appearance variations. Concrete solutions to inhibit rancidity were matcha green tea because of poliphenol as an antioxidant. Matcha green tea addition and pasteurization improved Serabi Solo quality and inhibited rancidity. Based on previous research, matcha green tea 1% made Serabi shelf life longer (24,66 hours). Other solution was coconut milk pretreatment. According to previous research, lemon juice pH 3 was used in coconut milk with hurdle technique made Serabi Solo has shelf life longer (32 hours). Therefore, this activity was to introduce matcha green tea 1% and lemon juice pH 3 to extend shelf of Serabi Solo in SME Linco's Solo.</p><p class="p0"><strong>Bahasa Indonesia Abstrak</strong>: Kue serabi solo merupakan salah satu makanan tradisional yang terbuat dari tepung beras dan santan. Kue ini bulat, pipih dan berpori-pori. Penambahan santan saat memasak serabi membuat serabi terasa manis dan gurih. Namun, santan dalam serabi selain memberikan rasa gurih juga mudah mengalami kerusakan selama penyimpanan. Munculnya aroma dan rasa tengik yang tidak disukai menyebabkan penurunan kualitas dan daya simpan kue serabi. Selain itu, pertumbuhan kapang juga menjadi masalah keamanan pangan pada serabi. Padahal sebagai produk oleh-oleh, serabi diharapkan memiliki umur simpan lebih panjang selain variasi rasa dan tampilan yang menarik dan kekinian. Solusi aplikatif untuk menghambat ketengikan pada kue serabi solo adalah penggunaan matcha green tea karena mengandung polifenol sebagai antioksidan. Penambahan matcha green tea dan perlakuan pasteurisasi pada santan dapat memperbaiki mutu dan mampu menghambat proses ketengikan sehingga dapat memperpanjang umur simpan kue serabi. Hasil dari penelitian sebelumnya, pada uji ketengikan menunjukkan bahwa kue serabi dengan penambahan matcha green tea konsentrasi 1% memiliki umur simpan selama 24,66 jam. Selain penambahan, matcha green tea, upaya memperpanjang umur simpan serabi yaitu dengan mendesain pretreatment santan. Penelitian sebelumnya menggunakan jenis jeruk dan konsentrasi pH asam sitrat yang paling disukai konsumen dan pengaruh serta lama daya simpan serabi dengan pretreatment santan menggunakan teknik hurdle. Serabi yang paling disukai adalah serabi dengan formula pretreatment santan menggunakan air jeruk lemon dengan pH 3 yang memiliki umur simpan 32 jam. Oleh karena itu, pada kegiatan PkM ini mengaplikasikan matcha green tea 1% dan sari jeruk lemon dengan pH 3 untuk meningkatkan umur simpan serabi terhadap variabel ketengikan di UKM Lincos Solo. </p><div id="gtx-trans" style="position: absolute; left: 23px; top: 207.571px;"> </div>

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