scholarly journals Substitusi Tepung Buah Mangrove Bruguiera gymnorrhiza Pada Camilan Stick

2020 ◽  
Vol 8 (3) ◽  
pp. 93
Author(s):  
Tita Massie ◽  
Engel Victor Pandey ◽  
Helen Jenny Lohoo ◽  
Feny Mentang ◽  
Hanny Mewengkang ◽  
...  
Keyword(s):  
Moisture Content ◽  
Wheat Flour ◽  
Food Source ◽  
Bruguiera Gymnorrhiza ◽  
Mangrove Plant ◽  
Average Value ◽  
Two Stages ◽  
Flour Color

Bruguiera gymnorrhiza mangrove plant is one type of mangrove that can be used as a new food source, because this species contains high carbohydrates. The purpose of this study was to treat B. gymorrhiza mangroves into flour and processed into sticks. The study was divided into two stages, first treating B. gymorrhiza mangroves into flour including boiling, cutting, drying and grinding, secondly managing B. gymorrhiza mangrove flour into sticks including mixing ingredients, mixing dough, molding dough and frying. The first research was obtained yield of 27.96%, moisture content greater than SNI flour which was 14%, Total Plate Figures of 2.8x103 colonies/gram, and pH 5.0. The second study carried out organoleptic tests with two mangrove flour treatments namely 50% B. gymorrhiza +50% Wheat flour and 25% B. gymorrhiza +75% Wheat flour, from 41 semi-trained panelists the average value included appearance by 54% (25% B. gymorrhiza +75% Wheat flour), color by 36% (25% B. gymorrhiza +75% Wheat flour), aroma by 54% (50% B. gymorrhiza +50% Wheat flour), taste by 57 % (50% B. gymorrhiza +50% Wheat flour), and 51% texture like sticks of B. gymorrhiza mangrove flour. It was concluded that this study fully fulfilled the requirements for the management of flour and sticks so that it could be produced as a new food substitute for wheat, the B. gymorrhiza mangrove fruit.  Tanaman mangrove Bruguiera gymnorrhiza merupakan salah satu jenis mangrove yang dapat dimanfaatkan sebagai sumber pangan baru, karena spesies ini mengandung karbohidrat yang tinggi. Tujuan Penelitian ini untuk mengelolah buah mangrove B. gymorrhiza menjadi tepung dan diolah menjadi stick. Penelitian terbagi atas dua tahap, pertama mengelolah buah mangrove B. gymorrhiza menjadi tepung meliputi perebusan, pemotongan, pengeringan dan penggilingan, kedua mengelolah tepung buah mangrove B. gymorrhiza menjadi stick meliputi pencampuran bahan, pengadukan adonan, pencetakan adonan dan penggorengan. Penelitian pertama diperoleh Rendemen sebesar 27,96%, Kadar Air lebih besar dari SNI tepung yaitu 14%, Angka Lempeng Total sebesar 2,8x103 koloni/gram, dan pH 5,0. Penelitian kedua dilakukan uji organoleptik dengan dua perlakuan tepung mangrove yaitu 50% B. gymorrhiza +50% Tepung terigu dan 25% B. gymorrhiza +75% Tepung terigu, dari 41 panelis semi terlatih nilai rataan meliputi kenampakan sebesar 54% (25% B. gymorrhiza +75%Tepung terigu) , warna sebesar 36% (25% B. gymorrhiza +75%Tepung terigu), aroma sebesar 54% (50% B. gymorrhiza +50%Tepung terigu), rasa sebesar 57% (50% B. gymorrhiza +50%Tepung terigu) ,dan tekstur  sebesar 51% menyukai stick dari tepung buah mangrove B. gymorrhiza. Disimpulkan penelitian ini sepunuhnya telah memenuhi syarat untuk pengelolaan tepung dan stick sehingga dapat diproduksi sebagai sumber pangan baru pegganti gandum yaitu buah mangrove B. gymorrhiza.

EFFECT OF GRATED CASSAVA AS SUBSTITUTE FOR WHEAT FLOUR IN PROCESSING STEAMED CAKE

2014 ◽  
Vol 4 (1) ◽  
pp. 48-54
Author(s):  
Budi Santoso ◽  
Susi Imelda Siagian ◽  
Agus Wijaya
Keyword(s):  
Moisture Content ◽  
Wheat Flour ◽  
Block Design ◽  
Ash Content ◽  
Crude Fiber ◽  
Chemical Characteristics ◽  
Average Value ◽  
Physical And Chemical Characteristics ◽  
Randomized Block Design ◽  
Physical And Chemical

The objective of research were to determine the physical and chemical characteristics, and organoleptic of steamed cake with grated cassava as an ingredient substitute for wheat flour. Research used a Non Factorial Complety Randomized Block Design (RALNF) with 5 level of treatments and 3 replication. Level of treatments research : A (wheat flour 0% and grated cassava 100%), B (wheat flour 20% and grated cassava 80%), C (wheat flour 40% and grated cassava 60%), D (wheat flour 60% and grated cassava 40%), E (wheat flour 80% and grated cassava 20%), and F (wheat flour 100% and grated cassava 0%). Results showed that steamed cakes with added grated cassava had significantly effect on the texture, moisture content, lightness, and hue but ash content and chroma not significant. The average value of texture, lightness, chroma, hue, moisture content and ash content of steamed cake is 618,33-1.273,47 gf; 65.30-75.20%; 32.33-38.03%; 83,27-86,87o; 29.84-40.41%; and 0.39-0.79%. Carbohydrate, protein, crude fiber, and HCN of steamed cake with grated cassava 80% and 40% were 44.88% and 49.9%; 3.37% and 2.90%; 3.94% and 2.91%, 1.72 and 1,14 mg /100 g respectively.

scholarly journals Pengaruh Kombinasi Tepung Ikan Sepat Siam (Trichogaster pectoralis) dan Tepung Terigu Terhadap Karakteristik Sensori dan Fisiko-Kimia Mantou

2018 ◽  
Vol 7 (1) ◽  
pp. 14-26
Author(s):  
Partha Aryani ◽  
Rodiana Nopianti ◽  
Indah Widiastuti
Keyword(s):  
Moisture Content ◽  
Wheat Flour ◽  
Fish Meal ◽  
Block Design ◽  
Ash Content ◽  
Sensory Characteristics ◽  
Chemical Characteristics ◽  
Sensory Test ◽  
Average Value ◽  
Randomized Block Design

The purpose of this research was to determine the effect of combinations of fish meal and wheat flour to physicochemical and sensory of mantou. This research used a randomized block design consisted of one-factor treatment with three replications. Factor treatment consists of combinations fish meal and wheat flour 0 g : 100 g, 10 g : 90 g, 20 g : 80 g, 30 g : 70 g, 40 g : 60 g and 50g : 50 g. The parameters observed were physical characteristics (percentage level of development of bread, texture, and Whiteness), chemical characteristics (moisture content, ash, protein, lipid, carbohydrate, calcium and phosphor) and sensory characteristics (color, flavor, aroma, and texture). Result of this research showed that average value percentage level of development mantou were 3.49 to 1.85, texture was 661.53 gf to 1307.13 gf, whiteness was 63.32% to 51.20% moisture content were 35.92% to 30.79%, ash content was 1.73% to 3.99%, protein was 11.20% to 26.75%, lipid was 3.51% to 7.26%, carbohydrate was 47.64% to 31.21%, calcium was 7.21 mg/100g to 25.21 mg/100g, phosphor were 53.54 mg/100g to 51.53 mg/100g, and a sensory test had significantly (Fhitung>Ftabel) for color, flavor, aroma, and texture. The best treatments according to sensory characteristics were 20% of the fish meal.

Study on Drying Characteristics of Microalgae under Different Conditions

2013 ◽  
Vol 724-725 ◽  
pp. 296-299
Author(s):  
Chun Xiang Chen ◽  
Xiao Qian Ma ◽  
Xiao Cong Li ◽  
Wei Ping Qin
Keyword(s):  
Moisture Content ◽  
Mass Loss ◽  
Fresh Water ◽  
Chlorella Vulgaris ◽  
Drying Process ◽  
Drying Time ◽  
Drying Characteristics ◽  
Second Stage ◽  
Drying System ◽  
Two Stages

To find out an alternative of coal saving, a kind of microalgae, Chlorella vulgaris (C. vulgaris) which is widespread in fresh water was studied by digital blast drying system. The effect of the moisture content, drying thickness and temperature on the drying process of C. vulgaris were investigated. The results indicated that when the drying temperature is high, the moisture content is low and the material thickness is small, the drying time is short. The drying process of C.vulgaris can be divided into two stages, and the mass loss is mainly occurred in the second stage . The results will provide guidance for design of drying process and dryer of microalgae.

Research of drying kinetics of prepared wheat flour

2021 ◽  
Vol 9 (16) ◽  
pp. 212-220
Author(s):  
Liubomyr Khomichak ◽  
◽  
Inha Kuznietsova ◽  
Svetlana Vysotska ◽  
Sergiy Tkachenko ◽  
...  
Keyword(s):  
Moisture Content ◽  
Wheat Flour ◽  
Raw Materials ◽  
Control Sample ◽  
Raw Material ◽  
Convective Drying ◽  
Kinetic Dependence ◽  
Vital Functions ◽  
Kinetic Coefficients ◽  
Kinetics Of

Introduction. Processing of grain raw material with influence on starch or albumens by application of heat treatment creates the variety of functional properties of a product and is perspective in the modern terms vital functions of man. Research methods and methods. The flour obtained from wheat of the Ascanian wheat and from wheat of the soft varieties: Sophia ("sweet wheat"), Blond (soft) and Chornobrova (enriched with micro- and macronutrients) were used in the study. Thermal modification of flour samples was carried out in a convective manner. The control sample for determining the quality indicators is obtained in industrial conditions, extruded wheat flour produced by LLC "AS groups, LTD". Research results. The obtained kinetic dependence shows the gradual loss of moisture standards with different speed which accordingly influences on duration of drying. The moisture content of the drying agent most affects the intensity at the initial stage of the constant drying rate. With an increase in the moisture content of the coolant, the period of constant drying increases and the amount of evaporated moisture increases during this period. With the subsequent removal of moisture from raw materials, the degree of influence of this parameter on the intensity decreases. The nature of the drying curves is the same and the recommended process for obtaining modified flour is the process duration of 300 minutes or 5 hours. It was determined microscopically, that the samples of dried wheat flour have a purpose and are partially destroyed by starch granules and amorphization of biocomposite materials. Based on the data on the kinetics of drying flour samples, the kinetic coefficients and values of the critical moisture content for drying wheat flour were calculated, which is 1.18-1.30 %. It was determined that for the sensorial indicators the obtained samples have indicators characteristic of the varietal characteristics of wheat, from which the flour was taken. In terms of physical and chemical parameters, the modified wheat flour samples are not inferior to the well-known industrial sample of extruded flour. Conclusions. Use of flour, obtained from the wheat with different correlation of amilose and amylopectin, positively influences on a technological process and allows to extend the assortment of modified starch products, and accordingly, food products. Kinetics of the convective drying standards of the flour is investigated. Researches showed that a it is physically modified flour obtained from the different sorts of the soft wheat is not inferior in quality to the extruded wheat flour.

1,2-dichloroethane removal by Bruguiera gymnorrhiza (L.) Lamk and Pseudomonas putida BCC 23535

2016 ◽  
Vol 16 (5) ◽  
pp. 1313-1319 ◽  
Author(s):  
Sawitree Saiyood ◽  
Duangrat Inthorn ◽  
Alisa Vangnai ◽  
Paitip Thiravetyan
Keyword(s):  
Adverse Effect ◽  
Pseudomonas Putida ◽  
Lethal Dose ◽  
Contaminated Water ◽  
Bruguiera Gymnorrhiza ◽  
Mangrove Plant ◽  
The Individual ◽  
Hydroponic Conditions

The purpose of this work was to investigate the ability of Bruguiera gymnorrhiza (L.) Lamk and Pseudomonas putida BCC 23535 to remove 1,2-dichloroethane (1,2-DCA) in contaminated water under hydroponic conditions. B. gymnorrhiza (L.) Lamk is a representative mangrove plant that can tolerate high levels of 1,2-DCA with a lethal dose 50 (LD50) of 34.67 mM. A concentration of 10 mM 1,2-DCA was chosen in the present study because it had no adverse effect on the plant. Using B. gymnorrhiza (L.) Lamk alone could completely remove 1,2-DCA over four cycles of 1,2-DCA exposure. P. putida BCC 23535 alone could also remove 1,2-DCA but the efficiency was lower than B. gymnorrhiza (L.) Lamk. The combination of B. gymnorrhiza (L.) Lamk and P. putida BCC 23535 could completely remove 1,2-DCA within 6 days, which was more effective than the individual plants alone. P. putida BCC 23535 can be applied in 1,2-DCA contaminated water in groundwater which B. gymnorrhiza (L.) Lamk can be used in above ground contaminated environments. Therefore, this study suggests that both B. gymnorrhiza (L.) Lamk and P. putida BCC 23535 are alternative ways to treat 1,2-DCA in contaminated environments.

Extrusion of Soybean and Wheat Flour as Affected by Moisture Content

2006 ◽  
Vol 63 (6) ◽  
pp. 1058-1061 ◽  
Author(s):  
D. V. Zasypkin ◽  
Tung-Ching Lee
Keyword(s):  
Moisture Content ◽  
Wheat Flour

scholarly journals Pengaruh Perbandingan Terigu Dengan Tepung Kecambah Kacang Merah (Phaseolus vulgaris (L.) Terhadap Karakteristik Pancake

2020 ◽  
Vol 9 (2) ◽  
pp. 117
Author(s):  
Lucky Arisonna Roring ◽  
Ni Wayan Wisaniyasa ◽  
I Dewa Gede Mayun Permana
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Wheat Flour ◽  
Fat Content ◽  
Ash Content ◽  
Fiber Content ◽  
Bean Sprout ◽  
Crude Fiber Content ◽  
Red Bean ◽  
Bean Sprouts

This study was aimed to determine the effect of wheat flour comparison with red bean sprout flour on the characteristics of pancakes and to determine the exact concentration of red bean sprout flour that was able to produce pancakes with the best characteristics. This study used a randomized block design with the ratio of flour and red bean sprouts (100%: 0%, 60%: 40%, 50%: 50%, 40%: 60%, 30%: 70%), repeated three times to obtain 15 units of experiment. The data obtained were then analyzed by variants and if there was any effect on the treatment, then continued with Duncan test. The variables observed were moisture content, ash content, protein content, fat content, carbohydrate levels, coarse fiber content, and sensory characteristics. The results showed that the addition of red bean sprout effected moisture content, ash content, protein content, fat content, carbohydrate content, crude fiber content, colour, aroma, taste, texture, and overall acceptance of pancake. The best characteristic of pancake substitution was 50% wheat flour and 50% red bean sprout flour that produced moisture content 36.14%, ash content 1.86%, fat content 24.15%, protein content 8.31%, carbohydrate content 29.53 %, crude fiber content 16.81%, light brown colour (liked), typical aroma of red beans (liked), soft texture (liked), flavour of red beans (liked), and overall acceptance (liked). Keywords: wheat flour, red bean sprouts, characteristics, pancakes.

scholarly journals SUBTITUSI TEPUNG TERIGU DENGAN TEPUNG PISANG TONGKA LANGIT UNTUK PEMBUATAN CRACKERS

2017 ◽  
Vol 6 (2) ◽  
pp. 39-44
Author(s):  
Gilian Tetelepta ◽  
Priscillia Picauly
Keyword(s):  
Vitamin A ◽  
Dietary Fiber ◽  
Wheat Flour ◽  
Intermediate Product ◽  
Provitamin A ◽  
Organoleptic Properties ◽  
Perishable Product ◽  
Banana Flour ◽  
Two Stages ◽  
Carbohydrate Contents

Tongka langit banana contain high nutrients including pro vitamin A and a total of carotene. However, it is also a perishable product, and would deteriorate if not processed or not completely consumed. Therefore, this banana should be processed into diverse products. It can be processed into intermediate product such as flour, which can be further applied in crackers making. This research was conducted in two stages. First stage was the making of tongka langit banana flour and the second was crackers making. The crackers were made from tongka langit banana flour and wheat flour having different ratios, i.e. 20 %: 80 %; 40 %: 60 %; 60 %: 40 %; 80 %: 20 %. Variables observed on crackers including moisture, ash, protein, fat, dietary fiber and carbohydrate contents, as well as organoleptic properties of taste, aroma, colour, texture and overall likeness. Results showed that ratio of banana flour to wheat flour of 40%:60% produced crackers with moisture, ash, protein, fat, fiber, and carbohydrate contents of 4.60%, 4.46%, 6.64%, 17.54%, 1.18% and 4.60%, respectively. In addition, organoleptic test revealed that crackers made from 40% banana flour and 60% wheat flour were mostly liked by panelists in terms of taste, colour, aroma, texture and overall likeness. Keywords: crackers, tongka langit banana   ABSTRAK Pisang tongka langit kaya akan kandungan gizi antara lain mengandung provitamin A dan total karotenoid yang sangat tinggi. Namun pisang tongka langit mudah mengalami kerusakan jika tertunda pengolahannya atau tidak habis dikonsumsi, oleh karena itu perlu dilakukan upaya diversifikasi terhadap pisang tongka langit. Pisang tongka langit dapat diolah menjadi bahan setengah jadi berupa tepung yang dapat diaplikasikan menjadi produk crackers. Penelitian ini dilakukan dalam dua tahap, tahap I adalah pembuatan tepung pisang tongka langit dan tahap II adalah pembuatan crackers dari tepung pisang tongka langit dan tepung terigu dengan empat taraf perlakuan perbandingan subtitusi tepung pisang tongka langit dan tepung terigu yaitu masing-masing 20 %: 80 %; 40 %: 60 %; 60 %: 40 %; 80 %: 20 %. Pengamatan yang dilakukan pada crackers yaitu analisa kadar air, abu, protein, lemak, serat pangan, karbohidrat dan uji organoleptik yang meliputi rasa, aroma, warna, tekstur dan tingkat kesukaan secara keseluruhan. Hasil penelitian menunjukkan bahwa formula crackers tepung pisang tongka langit 40% : 60% memiliki nilai kadar air berkisar antara 4,60%, kadar abu 4,46%, protein 6,64%, lemak 17,54%, serat 1,18% dan karbohidrat 4,60%. Sedangkan uji organoleptik menunjukkan bahwa crackers tepung pisang tongka langit 40% : tepung terigu 60% memiliki rasa, warna, aroma, tekstur dan tingkat penerimaan secara keseluruhan yang disukai panelis. Kata Kunci: crackers, pisang tongka langit

scholarly journals MODIFIKASI BARU ALGORITMA KOLONI LEBAH BUATAN UNTUK MASALAH OPTIMASI GLOBAL

2018 ◽  
Vol 10 (1) ◽  
pp. 17
Author(s):  
Nursyiva Irsalinda ◽  
Sugiyarto Surono
Keyword(s):  
Food Source ◽  
Artificial Bee Colony ◽  
Selection Process ◽  
Optimization Technique ◽  
Food Sources ◽  
Abc Algorithm ◽  
Average Value ◽  
Bee Colony ◽  
Objective Function Values ◽  
Better Than

Artificial Bee Colony (ABC) algorithm is one of metaheuristic optimization technique based on population. This algorithm mimicking honey bee swarm to find the best food source. ABC algorithm consist of four phases: initialization phase, employed bee phase, onlooker bee phase and scout bee phase. This study modify the onlooker bee phase in selection process to find the neighborhood food source. Not all food sources obtained are randomly sought the neighborhood as in ABC algorithm. Food sources are selected by comparing their objective function values. The food sources that have value lower than average value in that iteration will be chosen by onlooker bee to get the better food source. In this study the modification of this algorithm is called New Modification of Artificial Bee Colony Algorithm (MB-ABC). MB-ABC was applied to 4 Benchmark functions. The results show that MB-ABC algorithm better than ABC algorithm

scholarly journals KUALITAS PAPAN KOMPOSIT LIMBAH KULIT BATANG SAGU (Metroxylon sp) DAN PLASTIK POLIPROPILENA BERDASARKAN JUMLAH LAPISAN PENYUSUN

2018 ◽  
Vol 7 (1) ◽  
Author(s):  
Mayang Archila ◽  
Farah Diba ◽  
Dina Setyawati ◽  
. Nurhaida
Keyword(s):  
Mechanical Properties ◽  
Moisture Content ◽  
Physical And Mechanical Properties ◽  
Modulus Of Rupture ◽  
Internal Bonding ◽  
Thickness Swelling ◽  
Composite Board ◽  
Average Value ◽  
Composite Layers ◽  
Sago Bark

The objective of this research is to evaluate the effect of the number of composite layers on the quality of the composite board from sago bark waste and plastic waste, and the number of composite layers that produce the best quality on composite board. The composite board is made with size 30 cm x 30 cm x 1 cm. The composition and division of the material was carried out manually with the polypropylene distribution divided into three parts: the front and rear respectively of 15%, and the center 70% of the plastic weight. Target density of composite boards was 0.7 g / cm3. The treatment used is based on the number of layers composing, which is 5 layers, 7 layers, 9 layers, 11 layers and 13 layers. After mixed the sago bark particle and waste of polypropylene, the materials then compressed with hot press at 180oC with pressure about ± 25 kg / cm2 for 10 minutes. The composite boards then tested the quality included physical and mechanical properties. Testing of physical and mechanical properties refers to JIS A 5908-2003 standard. Physical properties consist of density, moisture content, thickness swelling, and water absorption. Mechanical properties consist of modulus of rupture, modulus of elasticity, internal bonding, and modulus of screw holding strength. The study used a completely randomized design experiment consisting of 5 treatments and 3 replications. The results showed the average value of composite density was range between 0.6962 – 0.7896 g/cm3, the moisture content was range between 4.3388 % - 6.8066%, the thickness swelling was range between 8.2605% - 11.9615%, and water absorption was range between 17.2380% - 22.3867%. The average value of modulus of rupture was range between 60,0632 kg/cm2 – 64,4068 kg/cm2, the modulus of elasticity was range between 17935,1813g/cm2 – 32841,8278 kg/cm2, the internal bonding was range between 1,9268 kg/cm2  - 5,4119 kg/cm2, and the modulus of screw holding strength was range between 78,2530 kg/cm2 – 92,9677 kg/cm2. The composite board made from sago stem bark waste and polypropylene waste plastic with 13 layers treatment is the best composite board and fulfilled the JIS A 5908-2003 standard. Keywords: bark of sago, composite boards, layer of composite, polypropylenes plastic, waste

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