Analisis Uji Proximat, Karoten Total dan Organoleptik Roti Manis dengan Substitusi Tepung Bit Merah

2021 ◽  
Vol 13 (2) ◽  
pp. 128-135
Author(s):  
Nastitie Cinintya Nurzihan ◽  
Oktavina Permatasari ◽  
Aryanti Setyaningsih
Keyword(s):  
Wheat Flour ◽  
Local Food ◽  
Raw Material ◽  
Carotene Content ◽  
Food Ingredients ◽  
Red Beet ◽  
Randomized Design ◽  
Significant Difference ◽  
Experimental Type ◽  
Tropical Climates

The Exploring the potential of local food ingredients is carried out as an effort to achieve national food security. The high use of flour as a raw material in the food industry requires the import of wheat-based flour that does not grow in tropical climates such as Indonesia. Efforts to reduce dependence on wheat flour need a source of flour from local food ingredients. One of the tubers that can be used in making flour is red beet which is commonly used as a natural dye. Lack of utilization of red beet which resulted in the abundance of red beet. Sweet bread is one type of food that is very popular with various levels of society by modifying the substitution of wheat flour with red beet flour. The research was conducted with an experimental type of research using a randomized design with 3 treatment groups. The results showed that there was a significant difference in the substitution of red beet flour with concentrations of 0%, 15% and 30% and the results of the proximate test showed that there was no significant difference in the nutritional value of protein, while there was a significant difference in the total carotene content in sweet bread with substitution. red beet flour. Based on the results of the study, it was found that the optimization of the use of red beet as flour can be done as a potential local food alternative. ABSTRAK Penggalian potensi bahan pangan lokal dilakukan sebagai upaya dalam pencapaian ketahanan pangan nasional. Tingginya penggunaan tepung sebagai bahan baku dalam industri pangan mengharuskan adanya import tepung terigu yang berbasis gandum yang tidak tmbuh di wilayah iklim tropis seperti halnya Indonesia. Upaya dalam mengurangi ketergantungan dengan tepung terigu perlu adanya sumber tepung dari bahan pangan lokal. Salah satu umbi yang dapat digunakan dalam pembuatan tepung adalah bit merah yang biasa digunakan sebagai pewarna alami. Kurangnya pemanfaatan bit merah yang mengakibatkan melimpahnya bit merah. Roti manis menjadi salah satu jenis makanan yang sangat digemari berbagai lapisan masyarakat dengan melakukan modifikasi pada substitusi tepung terigu dengan tepung bit merah. Penelitian dilakukan dengan jenis penelitian eksperimental menggunakan rancangan acak kelompok 3 perlakuan. Hasil menunjukkan bahwa adanya perbedaan nyata pada substitusi tepung bit merah dengan konsentrasi 0%, 15% dan 30% serta hasil uji proksimat diketahui bahwa tidak ada perbedaan secara signifikan nilai gizi protein, sedangkan ada perbedaan secara signifkan pada kandungan total karoten pada roti manis dengan substitusi tepung bit merah. Berdasarkan hasil penelitian didapatkan bahwa optimalisasi penggunaan bit merah sebagai tepung dapat dilakukan sebagai alternatif pangan lokal yang berpotensi.

scholarly journals Pengaruh Subtitusi Tepung Terigu Dengan Tepung Biji Alpukat (Persea Americana Mill) Terhadap Tingkat Kesukaan Cookies

2021 ◽  
Vol 4 (2) ◽  
pp. 14-23
Author(s):  
Lady Violita ◽  
Rasita Purba ◽  
Marini Damanik ◽  
Juliarti ◽  
Esi Emilia
Keyword(s):  
Wheat Flour ◽  
Design Method ◽  
Persea Americana ◽  
Raw Material ◽  
Treatment Level ◽  
Average Value ◽  
Seed Flour ◽  
Randomized Design ◽  
Significant Difference ◽  
Avocado Seed

Cookies are one of the food products that are popular with the public. The raw material for making cookies is wheat flour, which is still imported from abroad and year by year the number of imports from abroad continues to increase. Utilization of avocado seed flour will reduce the use of wheat flour and can also reduce waste from avocados. The main factor in fulfilling the quality of a product can be assessed based on the appearance of the product, the taste of the product, and the nutritional value of a product. This study aims to analysed the level of preference (taste, aroma, texture, and colour) of cookies through organoleptic tests. The design of this study used an experimental study using the RAL (Completely Randomized Design) method with two replications. Avocado seed flour substitution formulation in 4 treatments, namely control (P1), 30% (P2), 50% (P3) and 70% (P4). The research location is at the State University of Medan. The subjects (untrained panellists) of this study were 25 people. The data from the organoleptic test were analysed descriptively using the percentage of respondents' acceptance from each treatment level and to determine the effect of avocado seed flour substitution on the treatment, Kruskal Wallis statistical analysis was used. The results of this study indicate that the best formula for cookies with 50 percent substitution of avocado seed flour obtained an average value of 1.2 for taste, 0.3 for colour, 0.6 for texture, and for aroma 0.3 with a total value of 2, 4. Based on the results of the Kruskal Wallis test, it is known that there is a significant difference in perception seen from the level of preference for colour, aroma, taste, and texture of avocado seed flour cookies (p = 0.000).

scholarly journals Pengaruh Perbandingan Terigu Dengan Puree Labu Kuning (Cucurbita moschata) Terhadap Karakteristik Kue Nastar

2021 ◽  
Vol 10 (1) ◽  
pp. 56
Author(s):  
I Gede Priyatna Putra ◽  
Putu Timur Ina ◽  
Ni Made Indri Hapsari Arihantana
Keyword(s):  
Antioxidant Activity ◽  
Water Content ◽  
Wheat Flour ◽  
Cucurbita Moschata ◽  
Carotene Content ◽  
Acceptance Ratio ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
The Right ◽  
Range Test

This research aims to determine the effect of the comparison of wheat flour with puree of pumpkin on the characteristics of nastar cake and to find out the right comparison of wheat flour with puree of pumpkin to produced nastar cake with the best characteristics. The experimental design used in this research was a Completely Randomized Design (CRD) with a comparison of wheat flour and puree of pumpkin consisting of 5 treatments namely 100% : 0%, 95% : 5%, 90% : 10%, 85% : 15%, and 80% : 20%. All treatments were repeated four times so that they were obtained 20 experimental units. The data obtained were analyzed by variance and if the treatment had significant effect then followed by Duncan’s Multiple Range Test. The results showed that the comparison of wheat flour and puree of pumpkin had a significant effect on the water content, total carotene content, antioxidant activity (?-carotene bleaching), color, texture, flavor, taste, and overall acceptance. Ratio of 80% wheat flour and 20% puree of pumpkin had the best characteristics with water content of 2.55%, ash content of 0.75%, ?-carotene content of 4.63 mg/100g, antioxidant activity of 1.71 mg/ml, color liked, texture rather liked, flavor liked, taste liked, and overall acceptance liked.

scholarly journals Pertumbuhan dan Sintasan Juvenil Teripang Pasir Holothuria scabra pada Pemeliharaan Dengan dan Tanpa Rumput Laut Gracilaria sp., Menggunakan Keramba Apung dan Tancap di Tambak

2020 ◽  
Vol 5 (3) ◽  
pp. 199
Author(s):  
Dedy Kurnianto ◽  
Lisa Fajar Indriana ◽  
Abdul Wahab ◽  
Syafriyadi Hafid ◽  
Balkam Fadlan Badi
Keyword(s):  
Water Quality ◽  
Growth Rate ◽  
Quality Parameters ◽  
Raw Material ◽  
Growth And Survival ◽  
Randomized Design ◽  
Significant Difference ◽  
In The Wild ◽  
Completely Randomized Design ◽  
Increment Growth

<p><strong>Growth and Survival of Sandfish <span style="text-decoration: underline;">Holothuriascabra</span> Juveniles </strong><strong>Grown </strong><strong>with and without Seaweed <span style="text-decoration: underline;">Gracilaria</span> sp</strong><strong>.,</strong><strong> using Floating and Fixed Hapas in </strong><strong>Earthen </strong><strong>Pond</strong><strong>. </strong><span style="text-decoration: underline;">Holothuriascabra</span> known as sandfish have long been used for pharmaceutical, cosmetic, and food industries.Juveniles production is one of the ways to address the problem of raw material availability due to declining sandfish population in the wild. This research aimed to determine growth performance and survival of sandfish juveniles reared with and without seaweed <span style="text-decoration: underline;">Gracilaria</span> sp.  using floating and fixed hapas in earthen pond. The research was conducted from May to September 2014. A completely randomized design was used to arrange 12 hapas of four treatments groups with three replicates including floating hapas without <span style="text-decoration: underline;">G</span><span style="text-decoration: underline;">racilaria</span> sp. (ATR), floating hapas with <span style="text-decoration: underline;">G</span><span style="text-decoration: underline;">racilaria</span>sp. (ADR), fixed hapas without <span style="text-decoration: underline;">G</span><span style="text-decoration: underline;">racilaria</span> sp. (TTR) and fixed hapas with <span style="text-decoration: underline;">G</span><span style="text-decoration: underline;">racilaria</span> sp. (TDR). Some parameters was observed includingweight increment, Growth Rate (GR),Specific Growth Rate(SGR), Biomass, Survival, and Water Quality. The result showed that GR and SGR were not significantlydifferent among treatments (P&gt;0.05). Survial and Biomass showed significant difference among treatments (P &lt;0.05). ATR has the highest GR, SGR, survival, dan biomass whereas TDR has the lowest GR, SGR, survival, dan biomass. Water quality parameters were in optimal range for sandfish rearing. Added<span style="text-decoration: underline;">G</span><span style="text-decoration: underline;">racilaria</span> sp.tend to inhibitGR, SGR, survival, dan biomass.<strong></strong></p>

scholarly journals The Utilization Of Coconut Tombong As A Raw Material For Flour

2021 ◽  
Vol 14 (1) ◽  
pp. 35-44
Author(s):  
Griennasty Clawdya Siahaya ◽  
Samuel Titaley ◽  
Zasendy Rehena
Keyword(s):  
Moisture Content ◽  
Cocos Nucifera ◽  
Chemical Properties ◽  
Ash Content ◽  
Raw Material ◽  
Crude Fiber ◽  
Drying Time ◽  
Randomized Design ◽  
Significant Difference ◽  
L1 And L2

This study is the first step in developing coconut (Cocos nucifera) tombong which has not been utilized by society. The purpose of this study is to obtain a proper drying time in producing a nutrient-grade coconut tombong flour. This study used an experimental design with a complete randomized design where the coconut tombong was dried at 50°C for 6,7 and 8 hours. Furthermore in the analysis of content carbohydrate, protein, fat, ash content, crude fiber and water content. The results of the analysis showed that coconut tombong flour with 8 hours drying produced the best of coconut tombong flour compared with 6 and 7 hours drying, with lower moisture content 11, 7353%, fat 8,1666%, protein 11,7158%, ash content 7,4917% and crude fiber 11,8421%. The results of statistical test show that the drying treatment of 6, 7 and 8 hours gives a very significant difference to the average chemical properties (carbohydrate, moisture content, protein, fat, ash content, crude fiber) coconut tombong flour with Fvalue > Ftable 5% or significance value of all treatments is smaller than alpha value 0.05. Based on these results, it can be concluded that coconut tombong  flour which through the drying process at 50°C for 8 hours (L3) is the best treatment among two other treatments (L1 and L2) which has the potential to be further developed as various substitution materials food products.

scholarly journals SUBSTITUSI TEPUNG TERIGU DENGAN TEPUNG BIJI DURIAN PADA BISKUIT SEBAGAI MAKANAN TAMBAHAN BALITA UNDERWEIGHT[Substitution of Wheat Flour with Durian Seed Flour in Biscuits as a Food Supplement of Under Five Children with Underweight]

2019 ◽  
Vol 14 (1) ◽  
pp. 106
Author(s):  
Besti Verawati ◽  
Nopri Yanto
Keyword(s):  
Protein Content ◽  
Wheat Flour ◽  
Food Supplement ◽  
Food Ingredients ◽  
Under Five ◽  
Under Five Children ◽  
Seed Flour ◽  
Organoleptic Characteristics ◽  
Randomized Design ◽  
Durian Seed

Durian seed flour content high protein, therefore it is potential to become food supplement (such as biscuits) for under five children. The purpose of this research was to formulate biscuit with durian seed flour as food supplement for underweight children under five in Kampar District, Riau. This was experimental research with Completely Randomized Design (CRD). The substitution of durian seed flour treatment was F1=15%, F2=20% dan F3=25%. ANOVA was used to analyzed the difference between groups and Duncan test for within groups. Semi-trained panelists consist of 25 undergraduate nutrition student of Universitas Pahlawan Tuanku Tambusai. There was no difference in flavor, color, and aroma of biscuit subsitute with durian seed flour. However, there was a difference in texture (p=0.000). Duncan test showed that F2 have a better acceptance level compared to F1 dan F3. Proksimat analysis for selected formula revealed that biscuit F2 contain 6.72% water, 1.36% ash, 5.57% protein, 13.75% fat, and 72.60% carbohydrate. Energy and protein content of F2 were 218 kcal and 2.7 grams per serving size (4 biscuits= 50 gram) and have met the 20% requirement of underweight children. Substitution of wheat flour with 25% durian seed flour has a similar organoleptic characteristics (flavor, color, and aroma) with wheat flour biscuits. Therefore, it can be a supplemetary food for underweight children. It is necessary to add other food ingredients to improve the texture and increasing the protein content in accordance with SNI.

scholarly journals Karakteristik Kimia dan Organoleptik Biskuit dengan Penambahan Tepung Kacang Kedelai (Glycine max) dan Tepung Kulit Buah Naga Merah (Hylocereus costaricensis)

2021 ◽  
Vol 4 (1) ◽  
pp. 52-65
Author(s):  
Dian Puspita ◽  
Noor Harini ◽  
Sri Winarsih
Keyword(s):  
Wheat Flour ◽  
Local Food ◽  
Block Design ◽  
Crude Fiber ◽  
Soybean Flour ◽  
Fruit Peel ◽  
Food Ingredients ◽  
Randomized Block Design ◽  
Dragon Fruit ◽  
High Level

Indonesia is a country that has a high level of biscuit consumption. This is supported by many local food commodities. Therefore, many food products have emerged that use local food ingredients, such as bread, biscuits and cakes. One effort that can be made to enrich the nutritional content of biscuits is to add soybean flour which is rich in protein and flour of red dragon fruit peel which is rich in dietary fiber. The purpose of this study was to determine the effect of the ratio of wheat flour, soybean flour and red dragon fruit peel flour to chemical and organoleptic quality of biscuits. This research used a simple randomized block design with ratio of wheat flour, soybean flour, and red dragon fruit peel flour consisting of 10 levels: P0 (100%:0%:0%), P1 (80%:10%:10%), P2 (70%:20%:10%), P3 (60%:30%:10%), P4 (75%:10%:15%), P5 (65%:20%:15%), P6 (55%:30%:15%), P7 (70%:10%:20%), P8 (60%:20%:20%), P9 (50%:30%:20%). Each level is repeated 2 times. The parameters being observed were level of protein, fat, crude fiber, water, ash, and organoleptics (aroma, taste and texture). The results showed that the proportion of wheat flour, soybean flour and red dragon fruit peel flour had a very significant effect on level of water, protein, crude fiber, and organoleptic (taste, aroma, and texture). Treatment of biscuits with proportion of wheat flour 60%: 30% soybean flour: 10% red dragon fruit peel flour was the best treatment with level of water 6,58%, ash 0,76%, fat 27,95%, protein 9,74%, crude fiber 6,10%, organoleptic of taste 4,65 (delicious), aroma (rather tasty), and texture (rather not hard)

scholarly journals Pengenalan Teknologi Sederhana Pengolahan Saus Berbasis Pangan Lokal pada Anggota ‘Aisyiyah Kota Semarang

2021 ◽  
Vol 3 (2) ◽  
pp. 115
Author(s):  
Siti Aminah
Keyword(s):  
Local Food ◽  
Food Additives ◽  
Appropriate Technology ◽  
Raw Material ◽  
Food Ingredients ◽  
Household Level ◽  
New Information ◽  
Service Activity ◽  
Simple Technology ◽  
People Group

Sauce and chili sauce are pasta product that well-known and popular in the community. These products can be processed through simple technology at the household level. Local food ingredients such as papaya, pumpkin, and chayote can be used as raw material for sauces. Not many people know about the appropriate technology for processing sauces with local ingredients. This activity aims to introduce appropriate technology for processing sauces and chili sauce with local ingredients. The method of implementing activities was through training includes lectures for theoretical material on food safety, food additives and packaging. While the introduction of appropriate technology was carried out by practicum. For carrying out practicum, participants were divided into groups (5 people / group). The target of this activity is 50 members of 'Aisyiyah Semarang City. In general, the results of the activities showed that the target participants were 50 people, and all of them followed a series of activities until the end. The participation and activeness of all participants in lectures and practicum showed that this service activity has been achieved. The results of the practicum in the form of sauce and chili sauce products generally had fairly good characteristics. This shows that the appropriate technology for processing sauces and chili sauce with diversification of local food ingredients can be understood and implemented properly by all participants. This activity has been able to provide new information to participants in addition to the processing process as well as the utilization of local materials that have not been known to the participants beforehand.

Evaluation of cashew nut flour in the production of biscuit

2014 ◽  
Vol 44 (3) ◽  
pp. 204-211 ◽  
Author(s):  
Ishmael Owiredu ◽  
Damian Laryea ◽  
John Barimah
Keyword(s):  
Wheat Flour ◽  
Nutrient Enrichment ◽  
Sensory Analysis ◽  
Design Methodology ◽  
Raw Material ◽  
Content Type ◽  
Overall Acceptability ◽  
Cashew Nut ◽  
Significant Difference ◽  
Potential Use

Purpose – The aim of this paper is to promote the utilization and diversification of cashew nuts through its use as a substitute for wheat flour in biscuit production. Design/methodology/approach – Wheat flour was substituted with cashew nut flour (CNF) at levels of 0, 20, 30 and 40 percent in the production of biscuit. The products obtained were subjected to proximate, mineral and sensory analysis. Findings – There was a significant increase in protein and fat contents from 7.75 and 22.11 percent to 12.89 and 32.11 percent, respectively, when CNF increased, whiles carbohydrate decreased from 66.67 to 48.04 percent. A significant increase in magnesium (27.93-97.03 mg/100 g), sodium (198.11-228.02 mg/100 g), phosphorus (55.90-149.00 mg/100 g), potassium (290.40-990.00 mg/100 g), zinc (0.72-2.00 mg/100 g) and iron (0.28-1.00 mg/100 g) was also observed as CNF increased. Sensory analysis revealed that there was no significant difference (p>0.05) between the 20 and 30 percent substituted samples, in terms of overall acceptability. Therefore, wheat flour could be substituted with CNF up to 30 percent in the production of biscuit. Originality/value – This study was done to ascertain the potential use of CNF as a substitute for wheat flour and a nutrient enrichment in biscuit production, in order to diversify its use; since it still remains an underutilized raw material in Ghana.

scholarly journals ORGANOLEPTIC PROPERTIES AND NUTRITIOUS CONTENT OF BISCUIT BASED ON LOCAL FOOD

2018 ◽  
Vol 12 (1) ◽  
pp. 30
Author(s):  
Rosa Hadiana Putri ◽  
Anak agung Sagung Putri Chandradewi ◽  
Reni Sofiyatin ◽  
Made Darawati
Keyword(s):  
Local Food ◽  
Nutrient Content ◽  
Soy Flour ◽  
Soybean Flour ◽  
Corn Flour ◽  
Organoleptic Properties ◽  
Food Ingredients ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Taste Assessment

Abstract: Biscuits are bakery products made by baking. Local food ingredients in West Nusa Tenggara is potential to be utilized as the ingredients for making biscuits, for instance corn, soybeans, yellow pumpkins and katuk leaves (Sauropus androgynous). Preliminary trials used limited panellists, it was obtained the most delightful formulas were 12 g of corn flour, 12 g soy flour, 12 g pumpkin flour, and 5 g katuk leaves flour. The objective study was to identify the organoleptic properties and nutritious content of biscuits based on local food. The methods was experimental research in laboratory by using Completely Randomized Design of single factor with addition of 25%, 30% and 35% soybean flour. Assessment of organoleptic properties utilized trained panelists somewhat and consumers. The addition of soybeans to biscuits had a significant effect on the texture and taste of biscuits. The results of the color assessment employed panelists are somewhat trained 3.12 - 3.46; Scent assessment 3.28-3.52; Texture assessment 3.14-3.68 and taste assessment 3.40-3.76. The result of color assessment used consumer panelist 4.24-4.4; Scent assessment 4.2; texture assessment 4.8-5 and taste assessment 3.2-4.2. Biscuits contain 469,415 kcal, 13,815% protein, 21,815% fat, 54.455% carbohydrate, 6.49% water, and 3.44% ash. The best treatment is a biscuit with 25% added soybean flour (t1).Keywords: Biscuits; Nutrient Content; Organoleptic Properties.

scholarly journals KADAR AMILOSA, TINGKAT KEKERASAN, DAN SIFAT SENSORI STICK DENGAN SUBSTITUSI TEPUNG GADUNG (Dioscorea hispida Dennst)

2020 ◽  
Vol 10 (1) ◽  
pp. 34
Author(s):  
Rinesti Dwiyaning Putri ◽  
Wikanastri Hersoelistyorini
Keyword(s):  
Wheat Flour ◽  
Local Food ◽  
Amylose Content ◽  
Food Products ◽  
The Other ◽  
Raw Material ◽  
Snack Foods ◽  
Hardness Level ◽  
Substitution Level ◽  
Other Hand

Stick is one type of snack that is quite popular. The public's fondness for this stick makes it one of the most widely produced snack foods. The main raw material for stick making is wheat flour, where the import of wheat flour in Indonesia continues to increase. Therefore, the effort to reduce the need of wheat flour needs to be done, among others, by substituting wheat flour with local food products such as gadung flour from gadung tuber (Dioscorea hispida Dennst). Umbi gadung contains a high enough carbohydrate that is equal to 18%, for that gadung tuber potentially as a source of carbohydrates. However, on the other hand the gadung bulb contains HCN levels. To reduce the levels of HCN on the gadung tubers will be modified making of flour gadung using cabbage fermentation extract. The purpose of this research is to know the level of amylose, the hardness level and the sensori character and the best treatment stick with the substitution of gadung flour with variation of the addition of the flour of gadung as much as 0%, 10%, 20%, 30% and 40%. The result showed that there was no significant effect (p <0.05) on the amyloose substitution level and the stick hardness, while the sensory character showed no significant effect (p> 0,05) on the substitution stick of the gadung flour. The best result of this research is stick with substitution of flour of gadung with the formulation of 10% flour of gadung with result of amylose content 58,47%, hardness 0,61N, sensory 3,20 (like) and HCN level 37,45 ppm. Top 10% gadung stick criteria are yellow-brown, fragrant aroma, crispy texture and savory taste.

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