scholarly journals FORMULASI VELVA JAGUNG MANIS DENGAN PENAMBAHAN CMC

2017 ◽  
Vol 8 (2) ◽  
pp. 98
Author(s):  
Mira Suprayatmi ◽  
Noli Novidahlia ◽  
Aafiyah Nuur Ainii
Keyword(s):  
Moisture Content ◽  
Physical Properties ◽  
Dietary Fiber ◽  
Research Method ◽  
Sweet Corn ◽  
Local Food ◽  
Nutrient Content ◽  
Fiber Content ◽  
Two Factors ◽  
Water Ratio

Velva merupakan produk beku yang berbahan dasar buah. Pada penelitian ini jagung digunakan dalam pembuatan velva untuk menambah nilai kergaman jagung sebagai pangan lokal. Penelitian ini bertujuan mengetahui pengaruh perbedaan perbandingan jagung manis dan air serta pengaruh konsentrasi cmc  terhadap velva jagung manis, mengetahui formulasi yang mengahsilkan velva jagung manis yang paling disukai, dan mengetahui kandungan serat pangan serta kandungan gizi velva yang paling disukai. Metode penelitian menggunakan Rancngan Acak Lengkap (RAL) dengan dua faktor yaitu perbandingan jagung dan air ( 1:2 dan 2:1) dan konsentrasi cmc (0,25%, 0,5%, 0.75%). Tiap perlakuan dilakukan 2 kali ulangan. Hasil uji organoleptik menunjukkan bahwa perbandingan jagung dan air 1:2 dengan penambahan cmc 0,75% memiliki tingkat kesukaan lebih tinggi. Sifat fisika pada velva jagung manis terpilih untuk overrun 9,45%, viskositas 1,17 cP dan daya leleh 12,20 menit. Kandungan Kinia pada velva jagung manis untuk kadar air 5,47%, abu 29,70%, lemak 3,00%, protein 0,20%, karbohidrat 61,63%, serat pangan 7,62% dan nilai energi 274,32%.Kata kunci: jagung manis, velva, cmc. FORMULATION OF SWEET CORN VELVA ADDING CMC ABSTRACTVelva is a frozen product made from fruit. In experimen, maize is used in making velva to increase the value of corn as the local food. This study aims to influence the differences in the ratio of sweet corn and water as well as the effect of cmc concentration on sweet corn velva, knowing which formulation yields the most favorable sweet corn velva, and to know the most preferred fiber content and nutrient content of velvet. The research method used Rancngan Random (RAL) with two factors: corn and water ratio (1: 2 and 2: 1) and concentration of cmc (0,25%, 0,5%, 0,75%). Each treatment performed 2 replications. The results of the organoleptic test showed that the ratio of corn and water 1: 2 with the addition of 0.75% cmc had higher preferences. The physical properties of sweet corn velva were selected for 9.45% overrun, 1.17 cP viscosity and 12.20 min. Kinia content in sweet corn velva for 5.47% moisture content, 29.70% ash, 3.00% fat, 0.20% protein, 61.63% carbohydrate, 7.62% dietary fiber and 274,32 energy value %. 

scholarly journals Analisis Proksimat dan Total Serat Pangan pada Crackers Fortifikasi Tepung Tempe dan Koleseom (Talinumtiangulare)

2019 ◽  
Vol 39 (2) ◽  
pp. 160
Author(s):  
Hermawan Seftiono ◽  
Evelyn Djiuardi ◽  
Sherly Pricila
Keyword(s):  
Moisture Content ◽  
Dietary Fiber ◽  
Nutrient Content ◽  
Ash Content ◽  
Fiber Content ◽  
Total Carbohydrate ◽  
Total Dietary Fiber ◽  
Alternative Protein ◽  
Total Fat

Kolesom is a vegetable which contains a high dietary fiber content. Tempe is an Indonesian food that contains high protein and can be an alternative protein source. However, both tempe and kolesom haven’t been widely utilized. One way to improve the utilization is by adding kolesom and tempe flour to increase the nutrient content of crackers. Crackers are one type of crunchy-textured biscuits and are often consumed as a snack. The addition of tempe flour and kolesom flour are also expected to increase protein and dietary fiber content of crackers. This research was aimed to determine the best formulation and proximate level of crackers fortified with tempe and kolesom flour. Cracker production began with the manufacture of tempe flour which has a protein content of 49.08% and kolesom flour which has a total dietary fiber content of 19.22%. Determination of the best crackers based on panelists’ preferences was based on organoleptic test. The highest overall percentage of preference was found in F5 crackers (T10% + K2.5g), containing 4.81% moisture content, 2.53% ash content, 18.43% total fat, 11.90% protein, 62.33% total carbohydrate, and total dietary fiber 8.29 %.

scholarly journals White Chocolate with Resistant Starch: Impact on Physical Properties, Dietary Fiber Content and Sensory Characteristics

Molecules ◽  
2021 ◽  
Vol 26 (19) ◽  
pp. 5908
Author(s):  
Ivana Lončarević ◽  
Biljana Pajin ◽  
Jovana Petrović ◽  
Ivana Nikolić ◽  
Nikola Maravić ◽  
...  
Keyword(s):  
Physical Properties ◽  
Dietary Fiber ◽  
Resistant Starch ◽  
Nutritional Composition ◽  
Fiber Content ◽  
Sensory Characteristics ◽  
Food Ingredient ◽  
Total Dietary Fiber ◽  
Insoluble Dietary Fiber ◽  
Confectionery Products

Resistant starch (RS) is a part of insoluble dietary fiber, and it could be recognized as a functional food ingredient in some types of confectionery products that lack dietary fiber. Unlike dark and milk chocolate, white chocolate does not contain fat-free cocoa solids rich in dietary fiber. In the present study, 5%, 10%, and 15% of white chocolate were substituted with RS in order to improve the nutritional value of enriched white chocolate. The influence of RS on rheological, textural, and thermal properties of the chocolate fat phase was firstly investigated, and then further influence on physical properties, dietary fiber content, and sensory characteristics of enriched white chocolates were investigated. The obtained results showed that enriched chocolates had increased content of total dietary fiber and reduced total fats and protein content in accordance with the added amount of RS. At the same time, RS increased viscosity and reduced the hardness and volume mean diameter in enriched chocolates in accordance with the added amount. RS improved the nutritional composition of white chocolate by increasing the content of dietary fiber. At the same time, RS did not impair the color and sensory characteristics of enriched white chocolates.

scholarly journals SIFAT FISIK GAMBUT PEDALAMAN PADA LABORATORIUM ALAM HUTAN GAMBUT SEBANGAU, KALIMANTAN TENGAHThe Physical Properties Of Inland Peat In Natural Laboratory Of Peat Swamp Forest (LAHG) Sebangau, Central Kalimantan

2021 ◽  
Vol 15 (2) ◽  
pp. 216
Author(s):  
Yonodius Paskalis Bay ◽  
Nina Yulianti ◽  
Suparno Suparno ◽  
Fengky Florante Adji ◽  
Zafrullah Damanik ◽  
...  
Keyword(s):  
Hydraulic Conductivity ◽  
Moisture Content ◽  
Land Cover ◽  
Physical Properties ◽  
Bulk Density ◽  
Black Soil ◽  
Fiber Content ◽  
Soil Color ◽  
Central Kalimantan ◽  
Peat Area

Indonesia has the largest peat area in the tropical zone, which estimated about 21 million ha, with a percentage of 70% of the peat area in Southeast Asia and 50% of the world's tropical peatlands. This study aims to evaluate the physical properties of soil in each layer of soil and land cover in inland peat swamp forests in LAHG in Central Kalimantan. The research used the profile method (minipit) measuring 120 cm x 120 cm. Each location is given 3 plots on 2 (two) land cover  namely forest and burnt area. The research location is in LAHG. This research was conducted in July-December 2020. Samples were analyzed at the Banjarbaru Research and Development Laboratory. The parameters observed were bulk density, moisture content, fiber content, soil color, infiltration, and hydraulic conductivity. The research data were analyzed statistically by means of regression and correlation analysis. The results showed that the study of the physical properties of inland peat soil in the forest had bulk density ranging from 0.10 to 0.15 g / cm-3, moisture content 541.18-910.00%, fiber content 8-40%, infiltration -0 , 58-29.27 ml / hour, hydraulic conductivity 2.4-66.6 cm / hour with reddish black soil color. Whereas on burnt land, bulk density ranged from 0.10 to 0.15 g / cm-3, moisture content was 500.00-916.67%, fiber content was 12-52%, infiltration was -3.19-60.99 ml. / hr, hydraulic conductivity 2.4-30.6 cm / hr with dark black soil color. The study relationship pattern shows positive and negative.

scholarly journals CALORIE DENSITY AND NUTRIENT CONTENT OF COMMONLY CONSUMED SWEETMEATS OF JASHORE DISTRICT IN BANGLADESH

2020 ◽  
pp. 174-179
Author(s):  
Md. Mohsin Alam ◽  
Dr. A.K. Obidul Huq ◽  
Israt Jahan ◽  
Eyad Ahmed
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Nutrient Content ◽  
Proximate Analysis ◽  
Ash Content ◽  
Carbohydrate Content ◽  
Fiber Content ◽  
Subtraction Method ◽  
Standard Methods ◽  
Calorie Density

The purpose of the current study was to analyze the nutrient content of some commonly consumed sweetmeats of Jashore district in Bangladesh and calculation of the their calorie densities. The selected samples for the study were as follows: Rosogolla (sponge, white), Kalojam, Laddu (mewa), Chomchom (black, brown, white), Shondesh (para, chinir, cake), Doi (mishit, tok, tok-mishti). Sweetmeats were collected from three different popular shops of Jahsore Sadar in Jashore district during the period of October, 2019 to December, 2019. Proximate analysis of the samples was conducted in triplicate by various standard methods and calorie densities were calculated by amount of energy per gram of food. Ash content ranged from 2 to 5.33%, moisture content ranged from 25.66 to 69.3%, protein content ranged from 2.19 to 4.05%, fat content ranged from 0.64 to 2.55%. In case of dietary fiber, highest fiber content was found in laddu (1.37%) and lowest fiber content was found in kalojam (0.73%). However, carbohydrate content was measured by subtraction method and highest carbohydrate content was found in chinir sondesh (64%) and lowest carbohydrate content was found in tok doi (22.68%). Afterwards, Sweets were ranked in descending order according to their calorie densities. It was seen that chinir sondesh was the most calorie densed foods and tok doi was the least amongst the studied samples. KEYWORDS: Calorie density, nutrient, sweetmeats, Jashore, Bangladesh.

scholarly journals Physical Characteristics of Edible Film Gel Made under Various pH and Ratio of Casein and Tapioca

2014 ◽  
Vol 15 (1) ◽  
pp. 51
Author(s):  
Triana Lindriati ◽  
Yhulia Praptiningsih ◽  
Dwi Fatma Wijayanti
Keyword(s):  
Data Analysis ◽  
Moisture Content ◽  
Physical Properties ◽  
Block Design ◽  
Physical Characteristics ◽  
Edible Film ◽  
Tukey Test ◽  
Two Factors ◽  
Film Making

Gelation from casein and tapioca take place in the edible film making. An interaction of carbohydrate and protein in the formation of gel could be affect on the physical properties of edible film gel. An appropriate ratio of casein-tapioca and pH was expected to produce physical characteristics of edible film gel. The aims of this research were to know the influence of casein- tapioca ratio, pH and the interaction of casein-tapioca ratio and pH to produce edible film gel. The research was conducted by randomized completely block design with two factors. The first factor was casein-tapioca ratio (0:100; 20:80; 40:60; 60:40; 80:20; 100:0) and the second factor was pH (4; 7; 9). The parameter of observation were colour (lightness and chroma), moisture content, WHC, precipitation and viscosity of edible film gel. The data analysis uses minitab V.1.6 carried on Tukey test. The result shows that casein-tapioca ratio influenced on colour (lightness and chroma), moisture content, WHC, precipitation and viscosity of edible film gel. The treatment of pH influenced on colour (lightness and chroma), moisture content, WHC and precipitation of edible film gel. An interaction between the ratio of casein-tapioca and pH influenced on colour (lightness and chroma), moisture content, WHC and precipitation of edible film gel. Keywords: Edible film gel, interaction of carbohydrate-protein, physical characteristics  

scholarly journals Optimization of Soursop (Annona muricata L.) Puree Concentration and Margarine on Quality of Muffins

2021 ◽  
Vol 10 (1) ◽  
pp. 12-24
Author(s):  
Lintang Ayu Nisa Trifany ◽  
◽  
Erni Sofia Murtini ◽  
Keyword(s):  
Moisture Content ◽  
Pore Size ◽  
Content Volume ◽  
Fat Content ◽  
Fiber Content ◽  
Treatment Results ◽  
High Fiber ◽  
Two Factors ◽  
Central Composite

Abstract Reducing the fat used in muffin production is necessary to produce muffins with low-fat content without changing physical characteristics. This reduction can be achieved by adding ingredients with high fiber content, such as soursop. This study aims to obtain the optimum concentration of soursop puree and margarine to produce muffins with the best texture, pore size, moisture content, and lowest fat content. The method used in this study is the Response Surface Methodology with the Central Composite Design using two factors, the concentration of soursop puree and margarine. The optimum treatment results obtained were the concentration of 16.159% soursop puree and 27.391% margarine with a hardness response of 3.390 ± 0.144 N, a pore size of 0.529 ± 0.046 mm2, a fat content of 8.302 ± 0.328%, and moisture content of 33.269 ± 0.397%. The optimum muffins have fat content, fiber content, carbohydrate content, hardness, pore size, reddish, yellowish, and taste attributes that are significantly different from control muffins. In contrast moisture content, ash content, protein content, volume expansion, baking loss, density, brightness, attributes of color, aroma, texture, pores, and overall were not significantly different from the control muffins. Keywords: margarine, muffin, optimization, soursop puree

scholarly journals UTILIZATION OF EUCHEUMA COTTONII AND EUCHEUMA SPINOSUM FLOUR IN NARROW-BARRED SPANISH MACKEREL MEATBALLS

2014 ◽  
Vol 2 (1) ◽  
pp. 12
Author(s):  
Jeremia Manuel ◽  
Melanie Cornelia ◽  
William Wijaya
Keyword(s):  
Content Analysis ◽  
Moisture Content ◽  
Dietary Fiber ◽  
Iodine Content ◽  
Gel Strength ◽  
Fiber Content ◽  
High Potential ◽  
Spanish Mackerel ◽  
Second Stage ◽  
Eucheuma Cottonii

Narrow-barred Spanish mackerel (Scomberomorus spp.) is a species of fish that is widely preferred due to its high potential and economical value. This research is aimed to utilize seaweed (Eucheuma cottonii and Eucheuma spinosum) to increase iodine and dietary fiber content of fish meatballs to help fulfill the daily needs of Indonesians. The first stage of this research was conducted to determine the best type and concentration of seaweed flour to be added to the fish meatballs dough. A series of seaweed flour addition concentration employed in this research are 1, 2, 3, 4, and 5% for each type of seaweed separately. Several factors put into consideration when selecting the best seaweed addition concentration were moisture content, texture, and organoleptic tests (scoring and hedonic). Through moisture content, gel strength, and organoleptic analysis, 2% Eucheuma cottonii was chosen to be added. Second stage of this research was conducted to compare the chosen meatball with control. The chosen fish meatball has better profile of moisture, fat, ash, carbohydrate, dietary fiber, and iodine content compared to control. Dietary fiber and iodine content analysis showed that the chosen fish meatball contain 0.0046% dietary fiber and 102 mcg/100g iodine. Keywords: Narrow-barred Spanish mackerel, Eucheuma cottonii, Eucheuma spinosum, iodine content, dietary fiber 

UTILIZATION OF MARKET ORGANIC WASTE INTO ANIMAL FEED PELLETS

2019 ◽  
Vol 3 (11) ◽  
Author(s):  
Endang Uji Wahyuni ◽  
Arni Widyastuti ◽  
Tugiyo . ◽  
Ismi Rajiani
Keyword(s):  
Moisture Content ◽  
Research Method ◽  
Organic Waste ◽  
Animal Feed ◽  
Economic Value ◽  
Nutrient Content ◽  
Vegetable Waste ◽  
Experimental Animals ◽  
Salted Fish ◽  
Bean Sprouts

Background: Rubbish is still often treated as something that is of no use. Rubbish can provide benefits to humans. Several types of vegetable waste from the market can be used as animal feed. This study aims to get a solution to overcome the buildup of organic waste in market by creating into a pellet and find out if the animal likes the organic waste pellets. Methods: This type of research is experimental, which is a research method that uses a quantitative approach, doing three controlling activities, manipulating activities, and observation. In this study, researchers took the three types of organic waste most widely produced in the market, namely mustard, bean sprouts and spinach, were treated as pellets and were examined for their nutrient content and moisture content and were tested on experimental animals. Result: From the observations it can be seen that the pellets favored by the test animals are pellets from bean sprouts with the most pellets being eaten every day. Moreover, the most disliked by the test animals are pellets from mustard greens, this is possible because the bean sprouts pellets smell of caramel and hollow texture, while mustard pellets smell like salted fish. Conclusion: Organic waste should be collected and made into pellets so that it can be of economic value. In making mustard pellets, it should not be in a pure state but made into a mixture so that it is preferred by animals. Keyword: Organic waste, pellet, animal food

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

Jurnal Gizi ◽  
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.

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

Pro Food ◽  
2021 ◽  
Vol 7 (1) ◽  
pp. 785-794
Author(s):  
Noviati Dwi Pratiwi ◽  
Agus Wijanarka ◽  
Fery Lusviana Widiany
Keyword(s):  
Experimental Study ◽  
Physical Properties ◽  
Dietary Fiber ◽  
Wheat Flour ◽  
Fiber Content ◽  
Organoleptic Properties ◽  
Randomized Design ◽  
Yellow Color ◽  
Dependent Variables ◽  
Independent Variable

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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