scholarly journals Kemampuan Tepung Talipuk (Nymphaea pubescens Willd) dalam Mensubstitusi Tepung Terigu Pada Kue Cookies

2019 ◽  
Vol 6 (1) ◽  
pp. 31
Author(s):  
Fatimah Fatimah ◽  
Ema Lestari ◽  
Dwi Sandri ◽  
Melisa Agustina
Keyword(s):  
Wheat Flour ◽  
Ash Content ◽  
Organoleptic Test ◽  
Local Term

Talipuk (Nymphaea pubescens Willd) plant is a local term for lotus plants that are plants that live in areas of swampland in South Kalimantan. This local commodity material may be substituted as an alternative to wheat flour and the potential for flour talipuk to be processed in the manufacture of cookies. The objective of this research is to get the best formulation ratio of flour talipuk in substituting wheat flour in cookies and to analyze the quality of cookies. Cook flour talipuk powder in substituting wheat flour is made with 5 different formulation compositions, 100% wheat flour and 0% flour talipuk, 75% wheat flour and 25% flour talipuk,  50% wheat flour and 50% flour talipuk, 25% wheat flour and 75% flour talipuk, 0% wheat flour and 100% flour talipuk. The results showed that based on organoleptic test, it was found that the best formulation composition was in the treatment of 100% flour talipuk with levels a water 0.88% and ash content of 1.44% has fulfilled SNI 01-2973-1992.  

Dielectric properties of wheat flour mixed with oat meal

2013 ◽  
Vol 27 (2) ◽  
pp. 175-180 ◽  
Author(s):  
D. Łuczycka ◽  
A. Czubaszek ◽  
M. Fujarczuk ◽  
K. Pruski
Keyword(s):  
Electromagnetic Field ◽  
Dielectric Loss ◽  
Wheat Flour ◽  
Loss Factor ◽  
Ash Content ◽  
Dielectric Loss Factor ◽  
Field Frequency ◽  
Impedance Analyzer ◽  
Sedimentation Value

Abstract Possibilities of using electric methods for determining admixtures of oat meal to wheat flour, type 650 are presented. In wheat flour, oat meal and mixtures containing 10, 20 and 30% of the oat meal, moisture, protein, starch and ash content, sedimentation value, yield and softening of wet gluten were determined. In samples containing 0, 5, 10, 15, 20, 25, 30 and 100% of oat meal, the dielectric loss factor and conductivity were determined using an impedance analyzer for electromagnetic field frequency ranging from 0.1-20 kHz. It was found that the dielectric loss factor varied for tested material. The best distinguishing between tested mixtures was obtained at the measuring electromagnetic field frequency of 20 kHz. The loss factor was significantly correlated with the yield of wet gluten and the sedimentation value, parameters indicating the amount and quality of gluten proteins in flour.

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 Statistical analysis of the influence of wheat black point kernels on selected indicators of wheat flour quality

2011 ◽  
pp. 111-121
Author(s):  
Verica Petrov ◽  
Nada Filipovic
Keyword(s):  
Wheat Flour ◽  
Control Sample ◽  
Ash Content ◽  
Amylolytic Activity ◽  
Falling Number ◽  
Black Point ◽  
Flour Quality ◽  
Wheat Flour Quality ◽  
Technological Quality

The influence of wheat black point kernels on selected indicators of wheat flour quality - farinograph and extensograph indicators, amylolytic activity, wet gluten and flour ash content, were examined in this study. The examinations were conducted on samples of wheat harvested in the years 2007 and 2008 from the area of Central Banat in four treatments-control (without black point flour) and with 2, 4 and 10% of black point flour which was added as a replacement for a part of the control sample. Statistically significant differences between treatments were observed on the dough stability, falling number and extensibility. The samples with 10% of black point flour had the lowest dough stability and the highest amylolytic activity and extensibility. There was a trend of the increasing 15 min drop and water absorption with the increased share of black point flour. Extensograph area, resistance and ratio resistance to extensibility decreased with the addition of black point flour, but not properly. Mahalanobis distance indicates that the addition of 10% black point flour had the greatest influence on the observed quality indicators, thus proving that black point contributes to the technological quality of wheat, i.e .flour.

scholarly journals Pengaruh Penambahan Tepung Pisang pada Pembuatan Kerupuk

2018 ◽  
Vol 1 (1) ◽  
pp. 49
Author(s):  
Novita Yasin
Keyword(s):  
Water Content ◽  
Wheat Flour ◽  
Ash Content ◽  
Test Results ◽  
Tapioca Starch ◽  
Food Items ◽  
Organoleptic Test ◽  
Dry Food ◽  
Laboratory Technology

crackers is the product dry food that has been known in Indonesia, food spread almost to all corners of Indonesia and favored by all walks of life. one of the type of banana that can be used as flour banana is banana kepok. flour banana made of bananas still raw but that was old enough. utilization of flour bananas in the substitution making food items are expected to reduce the dependence of wheat flour. the purpose of penelitin this is to obtain the formulation of the appropriate for the manufacture crackers with a basic materials flour banana kepok and to know the revenue panelists to the characteristics crackers flour banana kepok. this study was conducted in the laboratory technology agricultural University gorontalo and laboratory technology agricultural Polytechnic gorontalo. this research was conducted in the form of the design of randomized complete (RAL) consisting of 3 treatment and 3 times replicates. parameters conducted in this study is water content, ash content, level of carbohydrate and test organoleptic. treatment of research influential very real at the level of carbohydrate, ash content and water content. based test results organoleptic, treatment is best a2 (50% tapioca starch + 50% of flour banana kepok) with a score of aroma 2,9 (somewhat like), a sense of 3,0 (like), texture 2,8 (somewhat like) and the color of 2,7 (somewhat like) grading carbohydrates 8,83%, water content 8,48% and ash content 2,42%. Keywords : crackers, flour banana kepok, banana kepok, test organoleptic, test proximate

scholarly journals Pengaruh Suhu Pengeringan Terhadap Kualitas Produk Gula Semut dari Nira

2019 ◽  
Vol 6 (1) ◽  
pp. 1
Author(s):  
Meldayanoor Meldayanoor ◽  
Adzani Ghani Ilmannafian ◽  
Fitria Wulandari
Keyword(s):  
Water Content ◽  
Ph Value ◽  
Ash Content ◽  
Brown Sugar ◽  
Sugar Water ◽  
Drying Temperature ◽  
Organoleptic Test ◽  
Palm Trees ◽  
And Control

Kabupaten Tanah Laut has many sugar palm trees especially in the area of the ​​Guntung Besar and daerah Ranggang. But the manufacture of palm water in the area is only made into sugar print / brown sugar because the manufacture is more practical. If brown sugar is kept at room temperature, then brown sugar is easily melted. Therefore further processing is needed to maintain the quality of brown sugar. The purpose of this research is to make brown sugar with drying temperature variation. This research use ekspremental method with 4 treatment that is drying temperature 100oC, 75 oC, 50 oC, and control (without temperature drying). The test used in this research is pH test, water content test, ash content test and organoleptic test. The result shows that the pH value of sugar water used ranges from 6 to 7, the water content is 2,97% with the value of SNI maximal 3% and the ash content is 1, 98% with the value of SNI maximal 2, 0% at treatment A1 already fulfill SNI, Organoleptic test on flavor, aroma, texture and color obtained best result that is at treatment P1

scholarly journals Modification blanching process of potato flour using hydrogen rich water

REAKTOR ◽  
2020 ◽  
Vol 20 (4) ◽  
pp. 161-165
Author(s):  
Gita Indah Budiarti ◽  
Lukhi Mulia Shitophyta ◽  
Ndaru Okvitarini ◽  
Vinna Fajarwaty ◽  
Ayu Damayanti
Keyword(s):  
Physicochemical Properties ◽  
Wheat Flour ◽  
Sugar Content ◽  
Chemical Compounds ◽  
Ash Content ◽  
Reducing Sugar ◽  
Potato Flour ◽  
Soaking Time ◽  
Protein Fiber

The chemical composition of potatoes includes carbohydrates, protein, fiber, vitamins, and minerals. The composition of vitamins and minerals in potatoes is higher than wheat flour. Brownish color in potato flour has reduced consumer's interest, so it needs to be modified to improve the color and physicochemical properties of flour. Researchers are trying to modify the blanching process using hydrogen-rich water. Because hydrogen-rich water has antioxidants that can prevent the browning process (oxidation) potato flour, cheaper, safer, and healthier than chemical compounds. The purpose of this study was to optimize the blanching process for potato flour modification. Variation of the process used is soaking time at 30, 45, 60, 75, and 90 minutes. The optimal results of water content, ash content, reducing sugar content, protein, color, and swelling power were obtained at 75 minutes are 6.7%, 2.68%, 0.26%, 7.1%, 81.17, and 7 g/g. The quality of the modified potato flour met the physicochemical parameters of the flour according to the SNI standard for flour, except ash content. The quality of potato flour produced almost equals as the quality of wheat flour, so it needs to be considered as a substitute for wheat flour and is friendly for diabetics.Keywords: potatoes, modified flour, physicochemical properties, wheat

scholarly journals Comparative studies on nutritional quality of commercial wheat flour in Bangladesh

2015 ◽  
Vol 50 (3) ◽  
pp. 181-188 ◽  
Author(s):  
A Saeid ◽  
S Hoque ◽  
U Kumar ◽  
M Das ◽  
N Muhammad ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Nutritional Quality ◽  
Calcium Content ◽  
Ash Content ◽  
Absorption Index ◽  
Moisture Contents ◽  
Baked Products ◽  
Social Importance ◽  
Cereal Industry

Cereal industry and its derived products have a large economic and social importance worldwide. Baking industries are extensively using wheat flour to produce various baked products. Therefore, in this investigation it is intended to study and determine proximate, physicochemical, functional properties of six brand of wheat flour in Bangladesh. The entire brand had moisture contents: 9.90-12.48%, protein: 8.67-12.47%, fat: 0.893-1.387% and ash content: 0.387-0.707%. The ACI brand had the highest amount of protein of 12.47% whereas Romoni brand had highest fat of 1.387%, fiber: 0.26%, gluten content: 15.34% and water absorption index of 1.9 g/g as compared to other brands. In addition, sodium and calcium content were higher in ACI brand whereas potassium content was higher in Romoni brand. Results showed that wheat flour from all brand could be used to make various type of baked products.Bangladesh J. Sci. Ind. Res. 50(3), 181-188, 2015

scholarly journals Pengaruh Suhu Air Perendaman terhadap Mutu Tepung Buah Mengkudu (Morinda citrifolia Linn.)

2018 ◽  
Vol 19 (1) ◽  
pp. 27
Author(s):  
Asriani Asriani ◽  
Netti Herawati ◽  
Halimah Husain
Keyword(s):  
Sample Preparation ◽  
Ash Content ◽  
Morinda Citrifolia ◽  
Tropical Fruit ◽  
Long Period ◽  
Organoleptic Test ◽  
High Level ◽  
Soaking Temperature ◽  
Brown Powder

ABSTRAKBuah mengkudu (Morinda citrifolia Linn.) merupakan salah satu buah tropis Indonesia dengan tingkat produktivitas yang tinggi. Tepung buah mengkudu dapat digunakan sebagai produk olahan yang dapat bertahan lama. Penelitian ini bertujuan untuk mengetahui pengaruh suhu air perendaman terhadap mutu tepung buah mengkudu. Jenis penelitian eksperimen meliputi preparasi sampel, perendaman, pengeringan, pengayakan dan uji mutu tepung. Aspek kimia meliputi karbohidrat, protein, kadar air, kadar abu dan uji organoleptik meliputi tekstur, aroma dan warna. Pembuatan tepung buah mengkudu menggunakan suhu perendaman bervariasi 5 , 28 , 100 , dan tanpa perendaman sebagai kontrol. Proses pembuatan tepung buah mengkudu yang memperoleh hasil baik mengacu pada SNI adalah perendaman dengan suhu 100 . Hasil analisis aspek kimia rendemen 10,1959%, kadar karbohidrat 21,4553%, Kadar Protein 9,2902%, kadar air basis kering 8,9767% basis basa 8,2403% dan kadar abu 3,4696%. Uji organoleptik tepung berwarna kecoklatan, memiliki bau khas tidak tajam dan tekstur yang halus.Kata kunci: Morinda citrifolia Linn., Mengkudu, Tepung, Perendaman ABSTRACTNoni (Morinda citrifolia Linn.) is one of Indonesian tropical fruit with a high level of productivity. Noni’s powder could be utilized as a long-period product. This research aims to know the effect of water soaking temperature on the quality of noni powder. The Type of this experimental research include sample preparation, soaking, drying, sieving and powder quality test. The chemical aspects include protein, carbohydrates, water, ash, and organoleptic test such as texture, aroma, and color. Making noni powder needs some kinds of temperature such as 5℃, 28℃, 100℃ and without soaking as control. The process of making noni powder which acquire good result refers to SNI is soaking with temperature 100℃. Result of aspect chemistry have 10.1959% yield, 21.4553% carbohydrate, 9.2902% protein, 8.9767% dry basis water, 8.2403% water wet basis and 3.4696% ash content, and organoleptic test of brown powder have a little special aroma and soft texture.Keywords: Morinda citrifolia Linn., Noni, Powder, Soaking

scholarly journals STUDI PEMBUATAN BROWNIES KUKUS DENGAN SUBSTITUSI TEPUNG DAUN SINGKONG (MANNIHOT UTILISSIMA)

2018 ◽  
pp. 11-22
Author(s):  
Zainal Zainal ◽  
Amran Laga ◽  
Rahmatiah Rahmatiah
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Wheat Flour ◽  
Fat Content ◽  
Ash Content ◽  
Crude Fibre ◽  
Cassava Flour ◽  
Average Value ◽  
Organoleptic Test ◽  
Cassava Leaves

Cassava leaves are abundant green leaves and affordable. This research uses cassava leaves of sleedlings type with white, pink stalk with light green leaf colour made into flour to be processed food products. The purpose of this research was to analyze the physical properties and chemical content of brownies steamed by the addition of cassava leaf flour based on a mineral test (Ca, P, Fe), water content, ash content, protein content, fat content, carbohydrate and crude fibre content. A panellist assessment of brownies steamed based on organoleptic test results and determining the formulation of good brownies cake products from the ratio of wheat flour and cassava flour used. This research was designed using Completely Randomized Design (RAL) with three replications such as  A0 (100% wheat flour: 0 (control)), A1 (85% wheat flour: 15% cassava flour), A2 (70% wheat flour: 30% cassava flour) and A3 (55% wheat flour: 45% cassava flour). The parameters observed were proximate tests which included (water content, ash content, protein content, fat content, carbohydrate content), mineral tests (Ca, P, Fe), crude fibrecontent, organoleptic test. The best treatment was A3 which has water content 20,83%, ash content 2,88%, protein content 9,48%, fat content 23,68%, carbohydrate 42,13% and fiber content 1,12%, content mineral calcium 12.56 g / kg, phosphorus 2.06 g / kg, iron 61.06 ppm. The result of the panellist's assessment of the level of preference to steamed brownies was A0 with the average value of organoleptic score is texture 4.08 (like), colour 4,1 (like), taste 4.04 (like), and flavour 4 (like)

scholarly journals Effect of malt flour addition on the rheological properties of wheat fermented dough

2011 ◽  
Vol 21 (No. 6) ◽  
pp. 210-218 ◽  
Author(s):  
M. Hrušková ◽  
I. Švec ◽  
I. Kučerová
Keyword(s):  
Rheological Properties ◽  
Wheat Flour ◽  
Strong Correlation ◽  
Ash Content ◽  
Falling Number ◽  
Bread Making ◽  
Analytical Measurements ◽  
Bread Volume ◽  
Water Suspensions

The bread-making quality of forty three wheat flour samples, divided into two groups according to the ash content (up to 0.6% and 0.7%), and its changes by fortification with malt flour were studied in the form of fermented dough. Standard analytical measurements (ash and protein contents, wet gluten, falling number, Zeleny sedimentation value), rheological investigations (amylograph, maturograph, oven rise recorder), and laboratory baking test were used for the characterisation of flour and dough. The influence of the malt flour addition on the fermented dough behaviour depends on the flour composition and was found more significant in flours with a lower ash content (“bright” type). Amylograph characteristics of flour-water suspensions were affected in the same extent by the malt addition. Maturograph behaviour changed significantly only in proofing stability (without influence by the flour type) and dough firmness was affected by malt only in the case of flours with lower ash contents. Oven rise characteristics of dough and the specific bread volume showed important changes in both sets of samples with significant differences between flours with lower and higher ash contents. A strong correlation (r = 0.62–0.75) significant at 0.01 level exists between the specific bread volume and all oven rise parameters of dough from both sets of samples.  

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