Pengaruh Substitusi Tepung Ubi Gadung (Dioscorea hispida Dennst) Terhadap Organoleptik Dan Sifat Fisiko Kimia Roti Tawar

2021 ◽  
Vol 6 (3) ◽  
Author(s):  
Lilma Yanti ◽  
Ansharullah Ansharullah ◽  
Hermanto Hermanto
Keyword(s):  
Chemical Analysis ◽  
Physicochemical Properties ◽  
Wheat Flour ◽  
Ash Content ◽  
National Standard ◽  
Physical Analysis ◽  
White Bread ◽  
Organoleptic Characteristics ◽  
Randomized Design ◽  
Completely Randomized Design

ABSTRACTThis study aims to determine the effect of substitution of gadung tuber flour on the organoleptic characteristics and physicochemical properties of white bread. This study used a completely randomized design (CRD) consisting of five treatments (wheat flour:gadung tuber flour) = 100:0 (A1), 90:10 (A2), 80:20 (A3), and 70:30 (A4) . The results show that the organoleptic assessments of aroma, taste, and texture were very significant but the effect on the product’s color was not significantly different. The selected treatment was the sample with the substitution of 90% wheat flour and 10% gadung tuber flour (A1) with average scores of color, texture, aroma, and taste reached 4.00 (like), 4.00 (like), 4.00 (like), 4.00 (like), respectively. The physical analysis shows that the selected sample had a volume of development of 18.97%. Meanwhile, the chemical analysis shows that the sample had 31.26% water, 1.25% ash, 11.504% protein, 8.02% fat, 47.94% carbohydrate, and HCN content of 19.44 ppm. Based on the results of the research, white bread products with the substitution of 90% wheat flour and 10% gadung tuber flour (A1) can be accepted (preferred) by the panelists and met the national standard, with the ash content that exceeds the national standard.Keywords: Bread from Gadung, organoleptic, physical, chemical.ABSTRAKPenelitian ini bertujuan untuk mengetahui pengaruh substitusi tepung umbi gadung terhadap karakteristik organoleptik dan sifat fisiko kimia roti tawar. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri atas lima perlakuan (tepung terigu : tepung umbi gadung) = 100 : 0 (A1), 90 : 10 (A2), 80 : 20 (A3), 70 :30 (A4). Hasil penelitian menunjukkan bahwa penilaian organoleptik aroma, rasa, dan tekstur berbeda sangat nyata serta berbeda tidak nyata pada warna dan perlakuan terpilih terdapat pada substitusi tepung terigu 90% dan tepung umbi gadung 10% (A1) dengan rerata warna sebesar 4,00 (suka), tekstur 4,00 (suka), aroma 4,00 (suka), rasa 4,00 (suka), analisis fisik yaitu nilai volume pengembangan 18,97 %, analisis kimia yaitu kadar air sebesar 31,26 %, kadar abu sebesar 1,25 %, kadar protein sebesar 11,504 %, kadar lemak sebesar 8,02 %, kadar karbohidrat sebesar 47,94 % dan kadar HCN sebesar 19,44 ppm. Berdasarkan hasil penelitian produk roti tawar dengan substitusi tepung terigu 90% dan tepung umbi gadung 10% (A1) dapat diterima (disukai) oleh panelis dan telah memenuhi standar SNI terkecuali pada kadar abu memiliki kadar yang melebihi standar SNI.Kata kunci: : Roti tawar dari Ubi Gadung, organoleptik, fisik, kimia

PENGARUH PENAMBAHAN SARI JAHE (Zingiber Officinale) TERHADAP SIFAT KIMIA DAN ORGANOLEPTIK DODOL SERAT KEDELAI

2021 ◽  
Vol 6 (3) ◽  
Author(s):  
Lasran Lasran ◽  
Hermanto Hermanto ◽  
Muhammad Syukri Sadimantara
Keyword(s):  
Chemical Analysis ◽  
Confidence Level ◽  
Zingiber Officinale ◽  
Ash Content ◽  
National Standard ◽  
Crude Fiber ◽  
Ginger Extract ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Range Test

ABSTRACTThis study aimed to determine the effect of adding ginger juice on the organoleptic and chemical values of soy fiber dodol products. This study used a completely randomized design consisting of the addition of ginger extract (F), namely treatment F0 (0%), F1 (1%), F2 (2%), F3 (3%), and F4 (4%). Data were analyzed using Analysis of Variance and continued with Duncan's Multiple Range Test (DMRT) at a 95% confidence level (α=0.05). The addition of ginger juice had a very significant effect on the parameters of aroma, texture, color, and significantly different on taste. Based on the results of the organoleptic assessment, the most preferred treatment was F2 treatment (addition of 2% ginger juice) with color, aroma, and texture rating scores reached 3.89 (like), 3.80 (like), and 3.56 (like), respectively. The chemical analysis results show that the selected treatment had 17.53% water, 1.60% ash, 12.25% protein, 31.37% fat, 10.52% fiber, and 9.79% crude fiber. Among the five parameters, parameters of water, fat, protein, and crude fiber contents met the national standard but the ash content did not.Keywords: lunkhead, soybean dregs, gingerABSTRAKPenelitian ini bertujuan untuk menentukan pengaruh penambahan sari jahe terhadap nilai organoleptik dan nilai kimia produk dodol serat kedelai. Penelitian ini menggunakan Rancangan Acak Lengkap yang terdiri atas penambahan sari jahe (F) yaitu perlakuan F0 (0%), F1 (1%), F2 (2%), F3 (3%) dan F4 (4%). Data dianalisis menggunakan Analisis ragam (Analysis of Varian) dan dilanjutkan dengan uji Duncan’s Multiple Range Test (DMRT) pada taraf kepercayaan 95% (α=0,05). Penambahan sari jahe berpengaruh sangat nyata terhadap parameter aroma, tekstur, warna dan berbeda nyata pada rasa. Berdasarkan hasil penilaian organoleptik diperoleh perlakuan terpilih yaitu perlakuan F2 (penambahan sari jahe 2%) dengan skor penilaian warna 3,89 (suka) aroma 3,80 (suka), tekstur 3,56 (suka).dengan nilai analisis kimia meliputi analisis kadar air 17,53%, kadar abu 1,60%, kadar protein 12,25%, dan kadar lemak 31,37%, kadar serat 10,52%, serat kasar 9,79%. dari 5 parameter ada 4 parameter kadar air, kadar lemak, kadar protein dan kadar serat kasar telah memenuhi SNI dan 1 parameter yaitu kadar abu tidak sesuai standar SNI.Kata kunci: dodol, ampas kedelai, jahe

scholarly journals PENGARUH SUBSTITUSI DAGING KEONG MAS (Pomacea canaliculata L) DAN DAGING AYAM TERHADAP KARAKTERISTIK ORGANOLEPTIK DAN NILAI GIZI NUGGET

2022 ◽  
Vol 6 (6) ◽  
Author(s):  
Siti Nurhadia ◽  
Hermanto Hermanto ◽  
Suwarjoyowirayatno Suwarjoyowirayatno
Keyword(s):  
Wheat Flour ◽  
Chicken Meat ◽  
Pomacea Canaliculata ◽  
Apple Snail ◽  
Chicken Nuggets ◽  
Nutritional Values ◽  
Organoleptic Characteristics ◽  
Randomized Design ◽  
Golden Apple Snail ◽  
Completely Randomized Design

ABSTRACTThis study aimed to determine the effect of golden apple snail and chicken meat substitution on the organoleptic characteristics and nutritional values of chicken nuggets. This study used a single factor completely randomized design (CRD), with five levels of treatment, namely P0 (0% golden apple snail meat: 50% chicken meat: 50% wheat flour), P1 (45% golden apple snail meat: 5% chicken meat: 50% flour), P2 (40% golden apple snail meat: 10% chicken meat: 50% flour), P3 (35% golden apple snail meat: 15% chicken meat: 50% flour), and P4 (30% golden apple snail meat: 52% chicken meat: 50% flour). Data were analyzed using Analysis of Variance (ANOVA). The results show that the substitution treatment of golden apple snail (Pomacea canaliculata l.) and chicken meat had a very significant effect on increasing color, taste, aroma, and texture. The P1 treatment (45% golden apple snail meat; 5% chicken meat and 50% wheat flour) was the most preferred treatment by panelists with preference scores of color, aroma, texture, and taste reached 3.74 (like), 3.93 (like), 3.68 (like), and 3.68 (like), respectively. Meanwhile, the analysis of the nutritional values shows that the selected treatment contained 30.68% water, 2.44% ash, 10.24% fat, 9.04% protein, and 47.6% carbohydrates. Based on the standard of SNI 01-6638-2002, the golden apple snail and chicken meat nuggets met the quality standards on water, ash, and protein contents.Keywords: golden apple snail meat, chicken meat, nuggets.ABSTRAKPenelitian ini bertujuan untuk mengetahui pengaruh subtitusi keong mas dan daging ayam terhadap karakteristik organoleptik dan nilai gizi pada pembuatan nugget. Penelitian ini menggunakan Rancangan Acak lengkap (RAL) faktor tunggal, dengan lima Perlakuan P0 (daging keong mas 0% : daging ayam 50% : tepung terigu 50%), P1 (daging keong mas 45% : daging ayam 5% : tepung terigu 50%), P2 (daging keong mas 40% : daging ayam 10% : tepung terigu 50%), P3 (daging keong mas 35% : daging ayam 15% : tepung terigu 50%) dan P4 (daging keong mas 30% : daging ayam 52% : tepung terigu 50%). Data dianalisis menggunakan Analysis of Varian (ANOVA). Hasil penelitian menunjukkan bahwa perlakuan Substitusi daging keong mas (pomacea canaliculata l.) dan daging ayam berpengaruh sangat nyata terhadap peningkatan warna, rasa, aroma dan tekstur.. Perlakuan P1 (daging keong mas 45%; daging ayam 5% dan tepung terigu 50%) merupakan perlakuan yang paling disukai panelis dengan skor penilaian kesukaan terhadap warna, aroma, tekstur dan rasa berturut-turut sebesar 3,74 (suka), 3,93 (suka), 3,68 (suka), 3,68 (suka), sedangkan berdasarkan analisis nilai gizi meliputi kadar air, abu, lemak, protein dan karbohidrat berturut-turut sebesar 30,68%, 2,44%, 10,24%, 9,04% dan 47,6%. Berdasarkan standar mutu SNI 01-6638-2002 produk nugget daging keong mas dan daging ayam telah memenuhi standar mutu pada kadar air, kadar abu, dan kadar protein. Sedangkan kadar lemak dan kadar karbohidrat belum memenuhi standar mutu SNI 01-6638-2002Kata kunci: daging keong mas, daging ayam, nugget.

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

Pro Food ◽  
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

scholarly journals SIFAT FISIKO-KIMIA DAN ORGANOLEPTIK CAKE HASIL SUBSTITUSI TEPUNG TERIGU DENGAN TEPUNG SUWEG

AGRICA ◽  
2020 ◽  
Vol 5 (2) ◽  
pp. 142-152
Author(s):  
Jenny E. R. Markus ◽  
Yuliana Tandi Rubak ◽  
Handy Tomasoei
Keyword(s):  
Wheat Flour ◽  
Positive Response ◽  
Ash Content ◽  
Substitution Treatment ◽  
Test Results ◽  
Friedman Test ◽  
Seed Technology ◽  
Organoleptic Test ◽  
Randomized Design ◽  
Completely Randomized Design

This research was conducted in the Seed Technology laboratory and Laboratory of Microbiology, Faculty of Agriculture, University of Nusa Cendana, Kupang, which lasts from September to December 2013 with aims to investigate the influence of substitution of wheat flour with flour suweg the physicochemical properties and organoleptic cake. This study used a completely randomized design (CRD) with 5 treatments, namely substitution suweg flour to wheat flour: 0%, 10%, 20%, 30% and 40%. The parameters analyzed were proximate, softness, porosity, degree of development, test organoleptic colour, flavour, aroma, and texture. Organoleptic data obtained from the 20 panellists and subsequently analyzed by Friedman test, while ANOVA test if there is a real effect then tested further by using DMRT. The results showed that the substitution of different flour suweg provides a very significant effect on water content, fat, ash content, protein, carbohydrate esandtenderness cake. Based on the results of the organoleptic test, cake with flour substitution suweg the colour, aroma and taste of a real significant show, panellists liked the cake substitution suweg 40%, while the texture, the panellists still like to substitution of 40% flour suweg, an assessment of the texture with the highest scores on substitution treatment 10% flour suweg. Organoleptic test and Friedman test results it can be concluded that the cake treatment received a positive response from the panellists was a cake with 40% flour suweg treatment with a total of 66 rankings for colour, aroma as a total ranking of 68, and for a sense of the total ranking of 74. Similarly, some a score on the cake substitution acceptance panellists ranged from 3,1 to 3,4 and the obtained cake was elected with 40% substitution treatment suweg flour.

scholarly journals Characteristics of yellow sweet potato flakes (Ipomoea batatas L.) with the addition of moringa leaf flour (Moringa oleifera)

2021 ◽  
Vol 883 (1) ◽  
pp. 012026
Author(s):  
G H Augustyn ◽  
V N Lawalata ◽  
S G Sipahelut
Keyword(s):  
Sweet Potato ◽  
Ipomoea Batatas ◽  
Moringa Oleifera ◽  
Ash Content ◽  
Added Value ◽  
Organoleptic Properties ◽  
Organoleptic Characteristics ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Potato Flakes

Abstract Flakes made from yellow sweet potato flour are one of the products with the addition of moringa leaf flour to increase the added value of the two commodities. The purpose of this study was to characterize the chemical and organoleptic properties of yellow sweet potato flakes with the addition of moringa leaf flour and determine the best treatment. This research was designed using a Completely Randomized Design with the addition of 0%, 2%, 4%, 6%, 8% moringa leaf flour, and repeated twice. The results showed that the addition of 4% moringa leaf flour was the best treatment because it was following SNI, with chemical characteristics of 3.43% moisture content, 1.88% ash content, 7.24% fat content, 2.05% protein content, 80.54% carbohydrate content, 4.81% fiber content and organoleptic characteristics of color (3.93 like), taste (3.76 like), aroma (3.40 like), crispness (3.90 like), and overall (3.90 like).

scholarly journals Tepung ubi kayu (manihot esculenta) dan tepung tempe kedelai mempengaruhi pengembangan volume dan mutu gizi protein roti tawar

2016 ◽  
Vol 4 (1) ◽  
pp. 55-62
Author(s):  
Nanik Hamidah ◽  
Anang M Legowo ◽  
Syaiful Anwar
Keyword(s):  
Wheat Flour ◽  
Protein Digestibility ◽  
Composite Flour ◽  
White Bread ◽  
Cassava Flour ◽  
Modification Process ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Volume Characteristics

Backround: Bread was a carbohydrate source’s food, was made from wheat flour.  Cassava flour as substitution for wheat flour by modification process used physic method (boiling) to obtain resitant starch. Collaboration cassava flourwith tempeh flour to add protein velue. The research for attest substitution wheat flour with cassava flour and tempeh flour influence to volume characteristics and quality of protein nutrient for white breadMethods:The research methods used exsperiment with completely randomized design which consists of 5 treatment with 4 replications. Cassava flour was processed by modification used physical methods (boiling).Proportion for tempeh and cassava flour 0%, 6%, 12%, 18%, 24% combinated by tempeh flour proportion 3:1. Dependent variabel were size of volume white bread, quality of protein nutrient.  Data Analysis used Anova. Result:The result of those research were found that the best chararacteristic from white bread was treatment 6%. Size of volume 3,15ml/g was size volume bread from composite flour ingredient. Quality of nutrient for protein consist of protein content increased from 6,15% to 8,76%, protein digestibility increased from 11,7% to 13,83%was compared for treatment 0%. Conclusion: Substitution wheat flour with cassava flour and tempeh flour influence white bread organoteptic (texture, colour (crumb, crust), taste), size of quality of nutrient protein.

scholarly journals PENGARUH PENAMBAHAN TEPUNG RUMPUT LAUT HIJAU (Ulva lactuca L.) DAN TEPUNG SUKUN (Artocarpus altilis) TERHADAP KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK MIE BASAH

2022 ◽  
Vol 6 (6) ◽  
Author(s):  
Sartika Sartika ◽  
Tamrin Tamrin ◽  
Sri Rejeki
Keyword(s):  
Antioxidant Activity ◽  
Wheat Flour ◽  
National Standards ◽  
Cassava Flour ◽  
Artocarpus Altilis ◽  
Assessment Scores ◽  
Organoleptic Characteristics ◽  
Randomized Design ◽  
Green Seaweed ◽  
Completely Randomized Design

ABSTRACTThis study aimed to determine the effect of breadfruit flour and green seaweed flour formulation on the physicochemical and organoleptic characteristics of wet noodles. This study used a completely randomized design (CRD) using the formulations of wheat flour, breadfruit flour and green seaweed flour M1 (70:28:2), M2 (70:26:4), M3 (70:24:6), and M4 (70:22:8). The results show that the formulation of breadfruit flour and green seaweed flour had a very significant effect on improving the organoleptic characteristics of color, aroma, taste, and texture of wet noodles. The best product based on the organoleptic assessment was found in the M4 formulation (70% wheat flour formulation, 22% breadfruit flour, and 8% green seaweed flour) with assessment scores of color, aroma, taste, and texture, reached 3.81 (like), 2.98 (slightly like), 2.92 (slightly like) and 3.84 (like), respectively. The chemical analysis shows that the best wet noodle product contaiend 57.68% water, 1.23% ash, and 0.09% crude fiber. The highest antioxidant activity was obtained in the M4 treatment, which reached 62.50%. Based on the results of the study, the wet noodle product with the formulation of breadfruit flour and green seaweed flour was preferred by the panelists and met the national standards for ash and water contents.Keywords: wet noodle, fermented cassava flour, breadfruit flourABSTRAKPenelitian ini bertujuan untuk menentukan pengaruh formulasi tepung sukun dan tepung rumput laut hijau terhadap karakteristik fisikokimia dan organoleptik mie basah. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan menggunakan formulasi tepung terigu, tepung sukun dan tepung rumput laut hijau M1 (70:28:2), M2 (70:26:4), M3 (70:24:6), M4 (70:22:8). Hasil penilaian menunjukan bahwa formulasi tepung sukun dan tepung rumput laut hijau berpengaruh sangat nyata terhadap peningkatan uji organoleptik warna, aroma, rasa dan tekstur mie basah. Berdasarkan penilaian organoleptik terdapat pada formulasi M4 (formulasi tepung terigu 70%, tepung ubi sukun 22%, dan tepung rumput laut hijau 8%) dengan skor penilaian terhadap karakteristik organoleptik warna 3,81 ( suka), aroma 2,98 (agak suka), rasa 2,92 (agak suka) dan tekstur 3,84 (suka). Nilai analisis kimia dari produk mie basah terbaik meliputi : kadar air 57,68%, kadar abu 1,23%, kadar serat kasar 0,09%. Aktivitas antioksidan tertinggi pada perlakuan M4 (terigu 70%: tepung sukun 22% : dan tepung rumput laut 8%) sebesar 62,50%. Berdasarkan hasil penelitian, produk Mie basah formulasi tepung sukun dan tepung rumput laut hijau dapat diterima (disukai) oleh panelis dan memiliki kadar abu dan kadar air yang telah memenuhi standar SNI.Kata kunci: mie basah, tepung sukun, tepung rumput laut hijau.

scholarly journals Nutritional Value of Cookies made from the mixture of Mocaf flour (Modified Cassava Flour) and Ketapang seeds (Terminalia catappa L.)

2020 ◽  
Vol 4 (1) ◽  
pp. 48-53
Author(s):  
Rina Yenrina ◽  
Tuty Anggraini ◽  
Annesa Kadri
Keyword(s):  
Fatty Acid ◽  
Wheat Flour ◽  
Nutritional Value ◽  
Food Products ◽  
Ash Content ◽  
Anova Analysis ◽  
Cassava Flour ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Range Test

Efforts in developing food products continue to be carried out such as utilizing local commodities so that non-wheat flour processing can be used as a substitute for making food products in order to overcome dependence on wheat flour. One such effort is to make cookies from local ingredients, modified cassava flour known as MOCAF (Modified cassava flour).  This research was aimed to determine the effective mixture of Mocaf flour and ketapang seed on the characteristic of cookies based on nutritional value. The research design used a completely randomized design (CRD), with 5 treatments and 3 replications. This data was analyzed with ANOVA (analysis of variance) and if the data was significantly different analyzed continued with Duncan’s New Multiple Range Test (DNMRT) at the level 5%. The treatments used were A (100% Mocaf flour : 0% Ketapang seed), B (90% Mocaf flour : 10% Ketapang seed), C (80% Mocaf flour : 20% Ketapang seed), D (70% Mocaf flour : 30% Ketapang seed), E (60% Mocaf flour : 40% Ketapang seed). The results showed that the Mocaf flour and ketapang seed comparison significantly influenced the protein content, fat content, energy, texture, free fatty acid, and carbohydrate content, but not significantly affect moisture content and ash content.

scholarly journals KAJIAN SIFAT FISIKO-KIMIA PERMEN HARD CANDY BERBAHAN DAUN KAHWA

Jurnal BiBieT ◽  
2017 ◽  
Vol 2 (2) ◽  
pp. 75
Author(s):  
Malse Anggia
Keyword(s):  
Chemical Analysis ◽  
Moisture Content ◽  
Leaf Extract ◽  
Good Health ◽  
Ash Content ◽  
The Body ◽  
National Standard ◽  
Physical Analysis ◽  
Key Word ◽  
Hard Candy

<p align="center"><strong><em>Abstrak</em></strong></p><p>Kahwa’s leaves hard candy is known as one of the very popular food products by the community with variety of form and taste. The purpose of this research is to produce hard candy from kahwa’s leaf extract which can be a healthy snack. Since the activity of antioxidant and polyphenols will provide good health effects for the body. Moreover, this will increase the utilization of kahwa’s leaves.  The stages of this research start with  making of kahwa leaf extract, making hard candy, chemical and physical analysis (moisture content, ash content , sacarosa, hardness, ALT, Organoleptic, antioxidant,  and polyphenol). The results showed that the moisture content 1,64 - 2,02%. sakarosa  41,12 – 54,31%, ALT 0,4 x 10<sup>2 - </sup>2,53 x 10<sup>2  </sup>cfu/g, and the ash content 0,05%-0,34%, of the hard candy leaves of kahwa have met Indonesian National Standard (SNI). The content of antioxidants and polyphenols from hard candy leaves kahwa is  39,72 – 81,97 %.dan 725,833 – 1409.722 mg GaE/gram. The results show that  the  taste, flavour, texture and color of  kahwa’s leaves <em>hard candy</em> organoleptically favored by panelists</p><p>Key word : <em>Hard candy</em>, Kahwa’s  Leaves, Chemical analysis, physical  Analysis</p><p> </p>

scholarly journals PENGARUH PERBANDINGAN TERIGU DAN TEPUNG KACANG TUNGGAK TERHADAP KARAKTERISTIK CRACKERS

2019 ◽  
Vol 8 (4) ◽  
pp. 457
Author(s):  
Putri Anggun Lestari ◽  
N. L. Ari Yusasrini ◽  
A.A. Istri Sri Wiadnyani
Keyword(s):  
Protein Content ◽  
Wheat Flour ◽  
Ash Content ◽  
Fiber Content ◽  
Crude Fiber Content ◽  
Randomized Design ◽  
Comparative Treatment ◽  
Cowpea Flour ◽  
Completely Randomized Design ◽  
Test Result

This study aims to determine the effect of comparative of wheat and cowpea flour to characteristics of crackers andto knowing the composition to produce crackers with the best characteristics. The experimental design used was Completely Randomized Design with treatment factor that is the comparative treatment of cowpea flour with wheat which consist of 5 levels : 100%:0%, 95%:5%, 90%:10%, 85%:15%, and 80%:205. The treatment was repeated 3 times to obtain 15 units of experiment. The data obtained were analyzed by variance and if the treatment had an effect on the observed variable then continoued with Duncan test. Result of this study showed that comparation of wheat flour and cowpea flour very affected for protein content and coarse fiber content, affected water content, ash content, color, texture, and overall acepatance. Comparation of 80% wheat flour and 20% cowpea flour is the best characteristics of crackers with criteria 2.24% water contet, 2.62% ash content, 23.93% fat content, 10.70% protein content, 61.28% carbohydrate content, 6.61% crude fiber content, 0.44 power of broke, the color was liked, the aroma was neutral, the taste was liked and a little typical of cowpea, texture was crunchy and liked, and overall aceptance was liked. Keywords: Crackers, cowpea flour, wheat flour.

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