PENGARUH PERBEDAAN PENAMBAHAN TEPUNG UBI JALAR KUNING (Ipomoea batatas L) DAN DAGING IKAN CAKALANG (Katsuwonus pelamis) TERHADAP NILAI GIZI DAN SENSORIK BISKUIT

2022 ◽  
Vol 6 (6) ◽  
Author(s):  
Yuyun Dwi Lestari ◽  
Ansharullah Ansharullah ◽  
Kobajashi T Isamu
Keyword(s):  
Sweet Potato ◽  
Wheat Flour ◽  
Ipomoea Batatas ◽  
National Standard ◽  
Potato Flour ◽  
Katsuwonus Pelamis ◽  
Value Analysis ◽  
Fish Meat ◽  
Sweet Potato Flour ◽  
Range Test

ABSTRACTThe aim of the study was to determine the effect yellow sweet potato flour (Ipomoea batatas L) and skipjack tuna (Katsuwonus pelamis) addition on the nutritional and sensory values of biscuit products. This research was conducted using a completely randomized design (CRD) method with various formulation treatments, namely K0 (100% wheat flour), K1 (75% yellow sweet potato flour: 5% fish meat: 20% wheat flour), K2 (70% yellow sweet potato flour: 10% fish meat: 20% wheat flour), K3 (65% yellow sweet potato flour: 15% fish meat: 20% wheat flour), and K4 (60% yellow sweet potato flour: 20% fish meat: 20% wheat flour). The data were analyzed using analysis of variance, with further testing using Duncan's multiple range test (DMRT) at a 95% confidence level. The results show that the K1 treatment was the most preferred treatment by the panelists with hedonic rating scores of color, aroma, taste, and texture reached 4.34 (like), 4.16 (like), 4.13 (like), and 4.09 (like), respectively. Nutritional value analysis of the selected K1 biscuit products shows that it contained 6.87% water, 2.83% ash, 26.17% fat, 6.58% protein, and 57.83% carbohydrates. The biscuit product with the addition of yellow sweet potato flour and skipjack fish meat met the national standard for fat and protein contents. Keyword: Biscuit, yellow sweet potato flour, skipjack meatABSTRAKPenelitian bertujuan untuk mengetahui perbedaan penambahan tepung ubi jalar kuning (Ipomoea batatas L) dan daging ikan cakalang (Katsuwonus pelamis) terhadap nilai gizi dan sensorik produk biskuit. Penelitian ini dilakukan dengan menggunakan rancangan acak lengkap (RAL) dengan berbagai perlakuan formulasi, yaitu K0 (Tepung terigu 100%), K1 (Tepung ubi jalar kuning 75% : daging ikan 5% : tepung terigu 20%), K2 (Tepung ubi jalar kuning 70% : daging ikan 10% : tepung terigu 20%), K3 (Tepung ubi jalar kuning 65% : daging ikan 15% : tepung terigu 20%), K4 (Tepung ubi jalar kuning 60% : daging ikan 20% : tepung terigu 20%). Data hasil penelitian dianalisis menggunakan sidik ragam (analysis of varian), dengan uji lanjut menggunakan duncan’s multiple range test (DMRT) pada taraf kepercayaan 95%. Hasil penelitian menunjukan bahwa perlakukan K1 merupakan perlakuan yang paling disukai oleh panelis dengan skor penilain hedonik warna 4,34 (suka), aroma 4,16 (suka), rasa 4,13 (suka) dan tekstur 4,09 (suka). Analisis nilai gizi produk biskuit terpilih K1 meliputi kadar air (6,87),abu (2,83), lemak (26,17), protein (6,58) dan karbohidrat (57,83). Berdasarkan standar mutu SNI biskuit, bahwa produk biskuit penambahan tepung ubi jalar kuning dan daging ikan cakalang sudah memenuhi standar mutu SNI untuk kadar lemak dan kadar protein.Kata kunci: Biskuit,ubi jalar kuning, daging ikan cakalang lumat

scholarly journals UJI ORGANOLEPTIK DAN SIFAT KIMIA KUE SEMPRONG CAMPURAN TEPUNG UBI JALAR UNGU (IPOMOEA BATATAS) DAN TEPUNG TERIGU

2020 ◽  
Vol 11 (1) ◽  
Author(s):  
Olfita S. Montolalu ◽  
Tineke M. Langi ◽  
Teltje Koapaha
Keyword(s):  
Sweet Potato ◽  
Wheat Flour ◽  
Ipomoea Batatas ◽  
Potato Flour ◽  
Test Results ◽  
Nutritional Characteristics ◽  
Yam Flour ◽  
Sweet Potato Flour ◽  
Purple Sweet Potato ◽  
Purple Yam

ABSTRACTThe aim of this research is to produce a quality semprong cookies by mixing purple sweet potato flour and flour properly, based on the panelists' preference level and the nutritional characteristics of the "semprong" cake. The organoleptic test results of the "semprong" cake which are preferred in terms of color, taste, aroma and texture are treatment A (10g purple yam flour + 90g wheat flour). The results of the proximate content analysis of "semprong" cakes for water content ranged from 3.16% - 3.77%, ash content ranged from 1.32% - 2.09%, fat content ranged from 16.26% - 20.95%, content protein ranges from 7.06% - 8.95%, carbohydrate content ranges from 66.31% - 71.21%.Keywords : Semprong Cake, Purple Sweet Potato Flour, Wheat Flour

scholarly journals UJI ORGANOLEPTIK JALANGKOTE UBI JALAR UNGU ( Ipomoea batatas L) SEBAGAI UPAYA DIVERSIFIKASI PANGAN

2018 ◽  
Vol 3 (1) ◽  
pp. 9-15
Author(s):  
Darni Lamusu
Keyword(s):  
Sweet Potato ◽  
Wheat Flour ◽  
Ipomoea Batatas ◽  
Research Data ◽  
Potato Flour ◽  
Randomized Design ◽  
Sweet Potato Flour ◽  
Completely Randomized Design ◽  
Purple Sweet Potato ◽  
Potato Products

This study aims to determine the organoleptic test of purple sweet potato jalangkote The analysis of research data is designed with Completely Randomized Design which is arranged with 1 factor that is purple sweet potato (J) : J0 = 50% purple sweet potato flour + 50% wheat flour; J1 = 60% purple sweet potato flour + 40% wheat flour; J2 = 70% purple sweet potato flour + 30% wheat flour; J3 = 80% purple sweet potato flour + 20% flour. Based on the results of organoleptic tests showed that the panelist's assessment of jalangkote sweet potato products gave a very real effect on the color, aroma and texture of jalangkote, Then give no real influence on jalangkote sweet potato flavor purple. The best treatment based on panelist appraisal was treatment of J3 ie 80% purple sweet potato flour + 20% flour in color (4.15) and flavor (4.25). Then the best treatment on the scent (4.50) and texture (4.45) is the treatment of 50% purple sweet potato flour + 50% wheat flour

scholarly journals Physico-chemical and Sensory Properties of Bread Prepared from Wheat and Orange-Fleshed Sweet Potato (Flour, Starch and Non-Starch Residue Flour) Blends

2021 ◽  
pp. 1-17
Author(s):  
O. A. Kure ◽  
C. C. Ariahu ◽  
B. D. Igbabul
Keyword(s):  
Physical Properties ◽  
Sweet Potato ◽  
Wheat Flour ◽  
Ipomoea Batatas ◽  
Loaf Volume ◽  
Potato Flour ◽  
Sweet Potatoes ◽  
Sweet Potato Flour ◽  
Orange Fleshed Sweet Potato ◽  
Orange Fleshed Sweet Potatoes

Bread was produced from wheat (Trititum spp) orange flesh sweet potato (Ipomoea batatas L.) flour, starch and non-starch residue blends. The orange-fleshed sweet potatoes were washed, peeled, sliced, dried and milled to flour. The starch and non-starch residue were also produced from the orange-fleshed sweet potatoes. Different proportions of wheat and flour, wheat and starch and wheat and non-starch residue of orange-fleshed sweet potato with increasing level of orange-fleshed sweet potato at 10, 20, 30 and 40% addition in wheat were prepared. Control samples were 100% wheat flour (A0), 100% orange-fleshed sweet potato flour (A1), 100% orange-fleshed sweet potato starch (B1) and 100% orange-fleshed sweet potato non-starch residue (C1). Breads from these different proportions were formulated. The proximate, mineral, vitamin, physical properties and sensory attributes of the bread samples and their composites were determined. The GENSTAT Statistical Software (version 17.0) was used for data analyses. The Proximate compositions of the bread ranges as follows; moisture 26.30-36.21%, protein 0.85-7.89%, fat 6.33-8.93%, fiber 0.82-4.92%, ash 0.56-2.11% and carbohydrates 41.26-64.84%. The physical properties of the breads ranged from 210.60-254.00 g, 0.05-2.40 mm, 317.60-440.60 cm3 and 1.25-2.10 for loaf weight, oven spring, loaf volume and specific volume respectively. Mineral and vitamin composition for breads samples ranged respectively thus for calcium 18.45-33.21 zinc 0.92-6.27, magnesium 0.28-19.33, phosphorus 31.00-319.60 and potassium 56.30-352.60, vitamin B1, 0.10-0.37, vitamin B2, 0.07-1.23, vitamin B6, 0.09-1.25, vitamin B12 0.04-1.13 mg/100 g, vitamin C 0.12-14.17 mg/100 g and vitamin A 0.00-8193 µg/100 g.The sensory evaluation results indicated that up to 20% substitution of wheat flour with orange-fleshed sweet potato flour, starch and non-starch residue flours was acceptable in bread formulation.

scholarly journals KARAKTERISTIK TEPUNG UBI JALAR (Ipomoea batatas L) TERMODIFIKASI SECARA FERMENTASI MENGGUNAKAN KOJI Bacillus subtilis DAN APLIKASINYA PADA PENGOLAHAN PANGAN

2019 ◽  
Vol 6 (1) ◽  
pp. 8
Author(s):  
Hervelly Velly
Keyword(s):  
Bacillus Subtilis ◽  
Sweet Potato ◽  
Wheat Flour ◽  
Ipomoea Batatas ◽  
Block Design ◽  
Cooking Loss ◽  
Potato Flour ◽  
Organoleptic Test ◽  
Randomized Block Design ◽  
Sweet Potato Flour

The aim of this study was obtained ratio of wheat flour and modified sweet potato flour that exactly on dried noodle, sweet bread and biscuits which can accepted by consumer.The experimental Randomized Block Design (RBD) was used in this study with one factor and two times replicated. The factor was recearched as between wheat flour and modified sweet potato flour with leves a0 (100% : 0%), a1 (0% : 100%), a2 (5% : 95%), a3 (10% : 90%), a4 (15% : 85%), a5 (20% : 80%), a6 (25% : 75%), a7 (30% : 70%) and a8 (35% : 65%).The result of study indicated that ratio between wheat flour and modified sweet potato flour was significantly effected on texture, flavour and taste of dried noodle, sweet bread and biscuits.The result of organoleptic test for dried noodle, sweet bread and biscuits obtained the best comparison between wheat flour and modified sweet potato flour of a8 (35% flour and 65% modified sweet potato flour. The results analysis of dried noodle was moisture 6,4039%, starch 29,6665 %, protein 6,2191% and cooking loss 18,7121%.The results analysis of sweet bread was mouisture 24,7525%, starch 32,9982% and protein 9,0174%. and the results anaysis of biscuits was mouisture 2,4390%, starch 4,8007% and protein 3,9785%.

scholarly journals PENGARUH SUBSTITUSI TEPUNG UBI JALAR UNGU TERMODIFIKASI (Ipomoea batatas var Ayamurasaki ) TERHADAP KARAKTERISTIK WAFFLE

2019 ◽  
Vol 8 (2) ◽  
pp. 160
Author(s):  
Ni Kadek Ayu Anggarawati ◽  
I Gusti Ayu Ekawati ◽  
Anak Agung Istri Sri Wiadnyani
Keyword(s):  
Water Content ◽  
Sweet Potato ◽  
Wheat Flour ◽  
Study Design ◽  
Ipomoea Batatas ◽  
Ash Content ◽  
Potato Flour ◽  
Group Design ◽  
Sweet Potato Flour ◽  
Purple Sweet Potato

The study aims to determine the effect substitution of modified purple sweet potato flour on the characteristics of waffle and to know the best substitution of modified purple sweet potato flour with pregelatinization. The study design used was randomized group design with the treatment substitution of modified purple sweet potato flour and wheat flour, which consists of 6 levels such as: 0% : 100%, 20% : 80%, 40% : 60%, 60% : 40%, 80% : 20%, 100% : 0%. The treatment was repeated 3 times to obtained 18 units of the experiment. The data were analysed by analysis variance and if the treatment had an effect on the variable then continued with Duncan test. The result showed substitution of modified purple sweet potato flour and wheat flour had a significant effect on the content of ash, crude fiber, antioksidan capacity, texture, criteria hedonic and skor of colour, texture  and taste. Substitution of modified purple sweet potato flour 100% had the best characteristics, with 41,84% water content, 1,94% ash content, 7,17% coarse fiber content, 81,65 (mg GAEAC/kg) antioksidan capacity, 1,64 N texture, criteria skor colour dark brown, texture soft, taste of purple sweet potato very strong  and criteria hedonic colour, aroma, texture, taste and overall acceptance were like.

scholarly journals PENGARUH SUBSTITUSI TEPUNG UBI JALAR KUNING (Ipomoea batatas L) DAN TEPUNG WORTEL (Daucus carota L) TERHADAP KARAKTERISTIK ORGANOLEPTIK DAN NILAI GIZI BISKUIT

2022 ◽  
Vol 6 (6) ◽  
Author(s):  
Fatmasari Fatmasari ◽  
Ansharullah Ansharullah ◽  
Mariani L
Keyword(s):  
Sweet Potato ◽  
Wheat Flour ◽  
Ipomoea Batatas ◽  
Potato Flour ◽  
Daucus Carota L ◽  
Organoleptic Characteristics ◽  
Randomized Design ◽  
Sweet Potato Flour ◽  
Completely Randomized Design ◽  
Β Carotene

ABSTRACTThis study aimed to determine the effect of yellow sweet potato flour and carrot flour substitution on the organoleptic characteristics and nutritional value of biscuits. This study used a completely randomized design (CRD) with five treatments K0 (0% yellow sweet potato flour: 0% carrot flour: 100% wheat flour), K1 (75% yellow sweet potato flour: 5% carrot flour: 20% wheat flour ), K2 (70% yellow sweet potato flour: 10% carrot flour: 20% wheat flour), K3 (65% yellow sweet potato flour: 15% carrot flour: 20% wheat flour), and K4 (60% yellow sweet potato flour: 20% carrot flour: 20% wheat flour). Data were analyzed using analysis of variances (ANOVA). The results show that the substitution treatment of yellow sweet potato flour and carrot flour had a very significant effect on the organoleptic improvement of color, aroma, and taste. The most preferred treatment was the K1 treatment with preference values of color, aroma, texture, and taste reached 4.12 (very like), 4.40 (very like), 3.95 (like), and 4.07 (very like), respectively. The selected treatment had 4.66% water, 2.16% ash, 15.91% fat, 5.44% protein, 71.83% carbohydrate, and 2.15 mg/g β- carotene. Based on the SNI 01-2973-1992 standard, the yellow sweet potato flour and carrot flour biscuit products met the quality standards on water, fat, and carbohydrate contents.Keywords: yellow sweet potato flour, carrot flour, wheat flour, biscuits.ABSTRAKPenelitian ini bertujuan untuk menentukan pengaruh substitusi tepung ubi jalar kuning dan tepung wortel terhadap karakteristik organoleptik dan nilai gizi biskuit. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan lima perlakuan K0 (Tepung ubi jalar kuning 0% : tepung wortel 0% : Tepung terigu 100%), K1 (Tepung ubi jalar kuning 75% : tepung wortel 5% : tepung terigu 20%), K2 (Tepung ubi jalar kuning 70% : tepung wortel 10% : tepung terigu 20%), K3 (Tepung ubi jalar kuning 65% : tepung wortel 15% : tepung terigu 20%), K4 (Tepung ubi jalar kuning 60% : tepung wortel 20% : tepung terigu 20%).. Data dianalisis menggunakan analysis of variances (ANOVA). Hasil penelitian menunjukkan bahwa perlakuan substitusi tepung ubi jalar kuning dan tepung wortel berpengaruh sangat nyata terhadap peningkatan organoleptik warna, aroma dan rasa. Perlakuan terpilih diperoleh dari perlakuan K1 dengan nilai kesukaan terhadap warna sebesar 4,12 (sangat suka), aroma sebesar 4,40 (sangat suka), tekstur sebesar 3,95 (suka) dan rasa sebesar 4,07 (sangat suka). Perlakuan terpilih memiliki nilai kimia biskuit yaitu kadar air sebesar 4,66%, kadar abu sebesar 2,16%, kadar lemak sebesar 15,91%, kadar protein sebesar 5,44%, kadar karbohidrat sebesar 71,83% dan kadar β-karoten sebesar 2,15 mg/g. Berdasarkan standar mutu SNI 01-2973-1992 bahwa produk biskuit tepung ubi jalar kuning dan tepung wortel telah memenuhi standar mutu SNI pada kadar air, kadar lemak dan kadar karbohidrat.Kata kunci: tepung ubi jalar kuning, tepung wortel, tepung terigu, biskuit.

Comparative studies of the physicochemical and functional properties of sweet potato (Ipomoea batatas L.) flour

Food Research ◽  
2021 ◽  
Vol 5 (4) ◽  
pp. 145-152
Author(s):  
M. Hasmadi ◽  
M. Merlynda ◽  
A.H. Mansoor ◽  
I. Salwa ◽  
M.K. Zainol ◽  
...  
Keyword(s):  
Sweet Potato ◽  
Functional Properties ◽  
Ipomoea Batatas ◽  
Absorption Capacity ◽  
Oil Absorption ◽  
Potato Flour ◽  
Foaming Capacity ◽  
Sweet Potato Flour ◽  
Physicochemical And Functional Properties ◽  
Dietary Fibre Content

This study aimed to determine the proximate compositions and functional properties of sweet potato flour from different varieties cultivated in Sabah, Malaysia, namely Jepun, Kairot and Kaladi. The results showed that the moisture content of all flour samples was below 14%. The fat and protein content of Jepun sweet potato variety were significantly different (p<0.05) as compared with Kairot and Kaladi sweet potato varieties. The ash and dietary fibre content of Kairot sweet potato flour were higher (p<0.05) compared to Jepun and Kaladi flours. In addition, Kaladi sweet potato had the highest carbohydrate content (82%). There were significant differences (p<0.05) in the values of L*, a* and b* for all sweet potato flours. The Jepun sweet potato flour had the highest foaming capacity, water absorption capacity, oil absorption capacity, swelling power and viscosity. Rapid Visco analyser revealed that significant differences were observed for pasting parameters such as peak viscosity, trough viscosity, breakdown viscosity, final viscosity and setback viscosity. The gelatinisation properties showed that Kairot sweet potato flour had the highest onset temperature, conclusion temperature and enthalpy while Kaladi sweet potato flour had the highest peak temperature.

scholarly journals Pengaruh Substitusi Tepung Ubi Jalar Ungu Terhadap Karakteristik Kue Kering

2018 ◽  
Vol 7 (1) ◽  
pp. 30-35
Author(s):  
Helen C.D. Tuhumury ◽  
La Ega ◽  
Nuram Keliobas
Keyword(s):  
Chemical Composition ◽  
Experimental Design ◽  
Sweet Potato ◽  
Wheat Flour ◽  
Anthocyanin Content ◽  
Potato Flour ◽  
Nutritional Content ◽  
Randomized Experimental Design ◽  
Sweet Potato Flour ◽  
Purple Sweet Potato

The objective of the study was to determine the concentation ratio between purple sweet potato flour and wheat flour in order to produce purple sweet potato cookies having particular nutritional content and preffered by consumers. A completely randomized experimental design was applied in this study. One experimental factor which was ratio of purple sweet potato flur and wheat flour consisting five level of treatments, was as signed i,e 100%: 0%, 80:20%, 60%:40%, and 20%: 80% respectively. Variables measured were chemical composition (protein, fat, moisture, anthocyanin content) and sensory properties (colour, taste, texture, overall likeness). Results showed that most variables were influenced by the ratio of sweet potato flour and wheat flour, excluding moisture content. The ratio of 80% sweet potato flour : 20% wheat flour resulted in cookies with good characteristics and mostly preffered by parelists. Anthocyamin content of this particular cookies (80%: 20%) was similar to that of sweet potato flour.  Keywords: cookies, purple sweet potato flour, wheat flour   ABSTRAK  Penelitian ini bertujuan untuk menentukan konsentrasi tepung ubi jalar ungu dan tepung terigu yang tepat untuk menghasilkan kue kering ubi jalar ungu dengan kandungan gizi tertentu dan disukai. Rancangan yang digunakan adalah rancangan acak lengkap yang terdiri satu faktor dengan lima taraf perlakuan yaitu : Perbandingan tepung ubi jalar ungu dan tepung terigu 100% : 0%, 80% : 20%, 60% : 40%, 40% : 60%, 20% : 80%. Peubah yang di amati adalah komposisi kimia (penentuan kadar protein, kadar lemak, kadar air, kandungan antosianin) dan uji organoleptik (warna, rasa, tekstur, tingkat kesukaan). Hasil penelitian menunjukan bahwa perlakuan perbadingan tepung ubi jalar ungu dan tepung terigu mempengaruhi peubah-peubah yang diamati, sedangkan untuk kadar air tidak berbeda nyata. Berdasarkan hasil penelitian perlakuan perbandingan tepung ubi jalar ungu dan tepung terigu 80% : 20% dapat menghasilkan kue kering yang terbaik dan disukai. Kandungan antosianin kue kering ubi jalar dengan formulasi 80 : 20% tidak berbeda jauh dengan kandungan antosianin tepung ubi jalar. Kata kunci: kue kering, tepung terigu, tepung ubi jalar ungu

scholarly journals FORMULASI TEPUNG KOMPOSITTERHADAPMIE BASAH MENGGUNAKAN RESPONSE SURFACE METHODOLOGY

2017 ◽  
Vol 4 (2) ◽  
pp. 31
Author(s):  
Mita Ramadiyanti ◽  
Yusep Ikhrawan
Keyword(s):  
Sweet Potato ◽  
Wheat Flour ◽  
Physical Analysis ◽  
Potato Flour ◽  
Optimization Analysis ◽  
Seed Flour ◽  
Local Resources ◽  
Optimization Stage ◽  
Sweet Potato Flour ◽  
High Level

Sweet potato and jackfruit seeds are local resources that can grow well in tropical climate of Indonesia that has a high level of productivity. Thus, food diversification program through the use of local resources is expected to address people's reliance on products of flour-based noodles. This study is divided into three main stages, namely formula optimization, analysis, and organoleptic. Optimization stage formula begins by determining the maximum and minimum points substitution of each flour. For jackfruit seed flour, sweet potato flour and wheat flour made wet noodle-making with the level of substitution of 10% to 80%. Analysis of the product consists of a physical analysis ie water absorption in the range of 8.5% to 9.5%. Chemical analysis of water content with the result of 0.83% to 0.97%, Abu 0.0087 to 0.0094 levels, protein content of 8.5% to 9.5%, fat content of 0.0075 to 0.0084, starch 27.74 until 27.78, crude fiber 0.02 to 0.07, and a yield of 1 to 1.7. The solution formula with the most optimal response,ie wet noodle formula with 33.33% jackfruit seed flour, sweet potato flour 33.33%, 33.33% wheat flour

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