PEMANFAATAN TEPUNG KOMPOSIT PISANG GOROHO (Musa acuminate) DAN UBI JALAR KUNING (Ipomoea batatas. L) SEBAGAI BAHAN BAKU PEMBUATAN CRUST PIE

2020 ◽  
Vol 10 (2) ◽  
Author(s):  
Nizar Ria ◽  
Dekie Rawung ◽  
Erny J. N. Nurali
Keyword(s):  
Sweet Potato ◽  
Ipomoea Batatas ◽  
Sensory Quality ◽  
Ash Content ◽  
Composite Flour ◽  
A Value ◽  
Randomized Design ◽  
Sweet Potato Flour ◽  
Completely Randomized Design

AbstractThe objectives of this study were to analyze the composition and sensory quality of the crust pie made of composite flour of goroho and yellow sweet potato. This study was conducted in a completely randomized design with 4 different composition ratio of goroho plantain flour to yellow sweet potato flour, i.e., A (80% : 20%), B (70%: 30%), C (60%: 40%), and D (50% : 50%). The results of the study showed that the chemical composition of pie crust were in a range of 2.87% - 4.74% for moisture content, 2.66% - 2.72% for ash content, 32.10% - 32.95% for fat content, 5.90% - 6.06% for protein content, 3.76% - 4.77% for crude fiber, and 50.04% - 55.50% for carbohydrates content. The pie crust made from composite flour 50% goroho : 50% yellow sweet potato was the most preferred by panelists in terms of color, aroma, taste and texture with a value of 3.89 (like).Keywords: pie crust, composite flour, goroho plantain, sweet potato

scholarly journals EKSTRAK KARAGINAN RUMPUT LAUT (Eucheuma cottonii) YANG DIPEROLEH DARI PANTAI TABLOLONG

2021 ◽  
Vol 3 (3) ◽  
pp. 119-127
Author(s):  
Runa Matias Ruku ◽  
Alfred G.O Kase ◽  
Hartini R.L Solle
Keyword(s):  
Fat Content ◽  
Ash Content ◽  
Test Results ◽  
A Value ◽  
Randomized Design ◽  
Yield Test ◽  
Completely Randomized Design ◽  
Quantitative Descriptive ◽  
Treatment Concentration

ABSTRACTEucheuma cottonii (E. cottonii) seaweed is a low level plant that has a high nutritional value. One of the ingredients that play a role in the formation of texture is carrageenan.Carrageenan is a type of hydrocolloid extracted from the seaweed of the red algae group (Rhodophyceae). The purpose of this study was to determine the quality of yields of Seaweed Carrageenan Extract (E. cottonii) obtained from Tablolong beach in the form of yield, ash content and fat content. The method used in this study is an experimental method with a completely randomized design (CRD) and for fat testing using quantitative descriptive methods. This study uses various concentrations of 0.1 N KOH, 0.2 N KOH, 0.3 N KOH and 0.4 N KOH. The results of the carrageenan yield test show that the addition of 0.1 N KOH concentration has a value of 56.10, KOH 0 , 2 N 62.16, KOH 0.3 N 72.73 and the best treatment was at P4 KOH 0.4 N 80.90. Carrageenan ash content test results showed that the addition of KOH concentration value obtained P1 KOH 0.1 N was 60.50, P2 KOH 0.2 N was 70.70, P3 KOH 0.3 N was 80.50, and P4 KOH 0.4 with a value of 90.50. The results of the carrageenan fat content of 0.1 KOH treatment has a fat content of 0, 2 while the treatment of KOH 0,2, KOH 0,3, KOH 0,4 have no fat content by showing the value (0). The results showed that the highest yield in the treatment of KOH concentration of 0.4 N with a value 80.95% and carrageenan ash content has the highest value in the treatment concentration of 0.4 N with a value of 90.50% while the fat content has a value of 0.2 in the treatment of KOH concentration of 0.1 N Keywords: Carrageenan, extract of E. cottonii seaweed.

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 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 The Effect of Sodium Bicarbonate (NaHCO3) and Bamboo Shoot Flour (Dendrocalamos Asper) addition on the Quality of Sweet Potato (Manihot Utilisima) Crackers

2019 ◽  
Vol 1 (1) ◽  
Author(s):  
Khairiah Nur ◽  
Rahmat Afrizal ◽  
Yuslinaini Yuslinaini
Keyword(s):  
Sodium Bicarbonate ◽  
Water Content ◽  
Sweet Potato ◽  
Health Benefits ◽  
Ash Content ◽  
Bamboo Shoot ◽  
Randomized Design ◽  
Bamboo Shoots ◽  
Completely Randomized Design

<p class="E-JOURNALAbstrakTitle">Bamboo shoots are bamboo plants that have many health benefits because they are rich in Food fiber and potassium. Making crackers with the addition of bamboo shoot flour is one way of using bamboo shoots in food. The purpose of this study was to see the effect of adding sodium bicarbonate, adding bamboo shoot flour and the interaction of adding sodium bicarbonate and bamboo shoot flour to the quality of cassava crackers. This study followed a completely randomized design with 2 levels with 3 levels namely bamboo shoot flour (10%, 20% and 30%) and sodium bicarbonat (0.01%, 0.02% and 0.03%). The results showed that the best treatment of water content was obtained at 0.01% NaHCO3 and 20% bamboo shoot flour at 12.26%. The best ash content was 10% bamboo shoot flour and 0.03% NaHCO3 2.26%. The color and taste organoleptic tests on bamboo shoot flour and NaHCO3 were 2.33 (disliked) in color and 2.47 (disliked), respectively</p>

Diversification of Making Chicken Meatballs with Sweet Potato Substitution (Ipomoea batatas L) by Different Concentrations

2020 ◽  
Vol 9 (1) ◽  
pp. 7-15
Author(s):  
Ika Rezvani Aprita ◽  
Irhami Irhami ◽  
Chairil Anwar ◽  
Reza Salima
Keyword(s):  
Sweet Potato ◽  
Ipomoea Batatas ◽  
Beta Carotene ◽  
Food Products ◽  
Acceptance Level ◽  
Meat Content ◽  
Randomized Design ◽  
Total Mixture ◽  
Completely Randomized Design

ABSTRACTMeatballs are food products in the form of spheres obtained from a mixture of livestock meat (meat content not less than 50% of the total mixture) with the process of meat grinding, doung making, meatballs making and meatballs printing. The purpose of this study was to determine how the effect yellow sweet potato addition improved the quality of meatballs chicken. This study used a Completely Randomized Design (CRD) with three levels of  yellow sweet potato 65, 75 and 85% and six replications. The results showed that the addition of yellow sweet potato significantly influenced the value of beta-carotene and flavor. Meatballs with the addition of 65% yellow sweet potato based on organoleptic test obtained the best quality based on color ie 3.25 (acceptance level rather like), taste 3.43 (acceptance level rather like), texture 3.20 (acceptance level rather like) and at the concentration of 75% obtained the best quality only at the aroma that is 3.2 (acceptance level rather like).

scholarly journals Potensi Tepung Ubi Jalar Ungu (Ipomea batatas L.) dalam Pembuatan Bolu Kemojo sebagai Makanan Khas Provinsi Riau

2016 ◽  
Vol 8 (1) ◽  
pp. 6-11
Author(s):  
Syahli Putra Turelanda ◽  
Noviar Harun ◽  
Rahmayuni Rahmayuni
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Sweet Potato ◽  
Ash Content ◽  
Potato Flour ◽  
Sucrose Content ◽  
Randomized Design ◽  
Sweet Potato Flour ◽  
Completely Randomized Design ◽  
Purple Sweet Potato

(Effect Potential Use of Purple Sweet Potato Flour ss Ingredient in Kemojo Cake, Riau Province Traditional Food) ABSTRACT. The purpose of this study was to obtain an optimal ratio of purple sweet potato flour to wheat flour to produce good quality kemojo cake product. This study uses a completely randomized design (CDR) completely randomized design (CRD) with five treatment. The analyzed of kemojo cake includes moisture content, ash content, protein content, sucrose content and sensory assessment. The result showed that  kemojo cake best treatment is TUJ2 with moisture content of 24.32%, ash content of 0.80%, protein content of 13.25%, sucrose content of 21.82% and descriptive sensory showed light purple colour (score 2.80), a hint of sweet potato flavour (score 3.00), a little bit of purple sweet potato scent (score 3.03), the chewy texture (score 3.00) and panelist favored overall (score 2.06).

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.

PEMBUATAN FLAKES DENGAN PENCAMPURAN TEPUNG UBI JALAR KUNING (Ipomoea Batatas L.) DAN TEPUNG JAGUNG LOKAL VARIETAS ’MANADO KUNING’ (Zea Mays L.)

2020 ◽  
Vol 10 (2) ◽  
Author(s):  
Keysi Repi ◽  
Tineke M. Langi ◽  
Mercy Taroreh
Keyword(s):  
Sweet Potato ◽  
Ipomoea Batatas ◽  
Nutrient Content ◽  
Potato Flour ◽  
Corn Flour ◽  
A Value ◽  
Yellow Corn ◽  
Randomized Design ◽  
Sweet Potato Flour ◽  
C 30

ABSTRACTThe purpose of this study was to determine the formula for the mixture of yellow sweet potato flour and Manado yellow corn flour which was favored by panelists and determine the physicochemical properties of flakes. This research was carried out using a completely randomized design, consisting of 4 treatment levels and 3 repetitions: A (70% yellow sweet potato flour: 30% Manado yellow corn flour), B (50% yellow sweet potato flour: 50% Manado corn flour yellow), C (30% yellow sweet potato flour: 70% yellow Manado corn flour), D (10% yellow sweet potato flour: 90% Manado yellow corn flour). The formula for mixing in making yellow sweet potato flour flakes and local Manado yellow varieties of corn flour preferred by panelists was obtained from 30% yellow sweet potato flour and 70% local manado yellow corn flour with a preference for color having a neutral value, on aroma having like indigo , the feeling of having a value of liking, and crispness has a value rather like the nutrient content of water content 4.04%, ash content 3.53%, protein content 8.5%, fat content 3.58%, and carbohydrates 80.36% . Keywords: flakes, yellow sweet potato, Manado yellow corn varieties

scholarly journals PENGARUH PERBANDINGAN TEPUNG UBI JALAR UNGU DAN TEPUNG KEDELAI TERHADAP KARAKTERISTIK COOKIES

2018 ◽  
Vol 7 (3) ◽  
pp. 76
Author(s):  
Putu Andi Sri Utami ◽  
I Made Sugitha ◽  
Ni Made Indri Hapsari Arihantana
Keyword(s):  
Sweet Potato ◽  
Ash Content ◽  
Potato Flour ◽  
Soybean Flour ◽  
Duncan Multiple Range Test ◽  
Randomized Design ◽  
Sweet Potato Flour ◽  
Completely Randomized Design ◽  
Purple Sweet Potato ◽  
Range Test

This study aims to determine the effect of purple sweet potato flour and soybean flour to the characteristics of cookies produced and the ratio of purple sweet potato flour and soybean flour so that it can produce cookies with the best characteristics. The experimental design used was Completely Randomized Design with the ratio of purple sweet potato flour and soybean flour which consists of 6 levels: 100%:0%; 90%:10%; 80%:20%; 70%:30%; 60%:40%; and 50%:50%. The treatment was repeated 3 times to obtain 18 units of experiment. The data obtained were analyzed by variance and if the treatment had an effect on the observed variable then continued with The Duncan Multiple Range Test. The research showed that 70% of purple sweet potato flour with 30% of soybean flour produced the best cookies with characteristics of water content 3.37%, ash content 1.43%, protein content 12.73%, lipid content 24.89%, carbohydrate content 57.58%, antioxidant activity 10.09%, color rather liked, rather liked and very crispy texture, taste liked, aroma liked, and overall acceptance liked.

scholarly journals Cupcake from composite flour based on natural local resources (modified breadfruit, purple sweet potato, mocaf, saga seed)

2021 ◽  
Vol 912 (1) ◽  
pp. 012036
Author(s):  
E Oktriandi ◽  
M Nurminah ◽  
Z Lubis
Keyword(s):  
Sweet Potato ◽  
Wheat Flour ◽  
Composite Flour ◽  
Potato Flour ◽  
Seed Flour ◽  
Local Resources ◽  
Randomized Design ◽  
Sweet Potato Flour ◽  
Completely Randomized Design ◽  
Purple Sweet Potato

Abstract Cupcakes is a kind of bakery that consist wheat flour, sugar,butter,and egg. We made cupcakes from composite flour that based on Indonesian local resources. A factorial completely randomized design, cupcakes using formulations of 4 flour, consist one factor (P: comparison composite flour consist: modified bread flour : purple sweet potato flour : mocaf : saga seed flour): P1 (50% : 30% : 20% : 0%); P2 (45% : 35% : 15% : 5%); P3 (40% : 40% : 10% : 10%); P4 (35% : 45% : 5% : 15%); P5 (100% modified breadfruit flour); P6 (100% purple sweet potato flour); P7 (100% mocaf); P8 (100% wheat flour). The research showed that the mixture of 4 flour P1 (50%: 30%: 20%: 0%) produced the best quality cupcakes

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