Addition of Mackerel Fish Head Flavor Powder to Cilok's Preference Level

This research aims to determine the appropriate level of the addition of mackerel fish head flavor powder to obtain the cilok most preferred by panelists. This research was conducted from September to December 2019 at the Fishery Product Processing Laboratory, Faculty of Fisheries and Marine Sciences Universitas Padjadjaran. The method used is experimental with 4 treatment levels of adding mackerel fish head flavor powder that is 0%, 5%, 6%, and 7% of the amount of tapioca flour and wheat flour used. The parameters observed were the level of preference for appearance, aroma, texture, and taste of cilok. Based on the research results it can be concluded that the most preferred cilok was obtained from the treatment of adding mackerel fish head flavor powder as much as 6%.

Making Charcoal Briquettes from Corncobs Organic Waste Using Variation of Type and Percentage of Adhesives

JKPK (Jurnal Kimia dan Pendidikan Kimia) ◽

10.20961/jkpk.v2i1.8518 ◽

2017 ◽

Vol 2 (1) ◽

pp. 43 ◽

Cited By ~ 3

Author(s):

Lilih Sulistyaningkarti ◽

Budi Utami

Keyword(s):

Moisture Content ◽

Carbon Content ◽

Wheat Flour ◽

Alternative Energy ◽

Organic Waste ◽

Calorific Value ◽

Ash Content ◽

Volatile Content ◽

Biomass Waste ◽

This study aimed to (1) make charcoal briquettes from corncobs organic waste; (2) determine the right type of adhesive to make a corncobs charcoal briquette to produce good quality briquettes; (3) determine the appropriate percentage of adhesive to produce corncobs briquettes to produce good quality briquettes; and (4) know the best characteristics of corncobs charcoal briquettes which include moisture content, volatile content, ash content, carbon content and caloric value. The sample used was corncob obtained from a corn farmer in Pasekan Village, Wonogiri regency. This research used experimental method in laboratory with several stages, namely: (1) preparation of materials; (2) carbonization; (3) crushing and sifting of charcoal (4) mixing charcoal with adhesive and water; (5) briquetting; (6) briquette drying; And (7) analysis of briquette quality. This adhesive types used in this research were tapioca flour and wheat flour and the percentage of adhesive material were 5%, 10% and 15% from total weight of charcoal powder. The result of the research were: (1) charcoal briquettes as alternative energy source can be made from biomass waste (corncobs organic waste); (2) charcoal briquettes from organic corncobs wastes using tapioca flour adhesives have better quality than using wheat flour adhesives; (3) the both charcoal briquettes using 5% of tapioca flour adhesive and 5% wheat flour adhesives have better quality than 10% and 15% in terms of moisture content, volatile content, ash content, carbon content and calorific value; and (4) the best characteristics obtained are for the charcoal briquettes using 5% of tapioca flour adhesive, which have water content of 3,665%; volatile matter amounting of 11.005%; ash content of 4.825%; fixed carbon content of 80.515%; and high heat value of 5661,071%.

Effect of different carbon sources on growth, non-specific immunity and digestive enzyme activity of amur carp (Cyprinus rubrofuscus Lacepede 1803) fingerlings in biofloc based rearing system using inland saline groundwater

Indian Journal of Fisheries ◽

10.21077/ijf.2019.66.3.86206-11 ◽

2019 ◽

Vol 66 (3) ◽

Cited By ~ 1

Author(s):

V. Ezhilarasi ◽

A.K. Verma ◽

A.M. Babitha Rani ◽

V. Harikrishna ◽

M.H. Chandrakant ◽

...

Keyword(s):

Enzyme Activity ◽

Wheat Flour ◽

Rice Bran ◽

Digestive Enzyme ◽

Carbon Sources ◽

Digestive Enzyme Activity ◽

Control Group ◽

Saline Groundwater ◽

Specific Immunity ◽

The study was conducted to evaluate the effect of different carbon sources in biofloc based system for rearing amur carp (Cyprinus rubrofuscus Lacepede 1803) fingerlings in inland saline groundwater. The study was undertaken in a complete randomised design (CRD) where each treatment was performed in triplicate. The experimental unit consisted of four different carbon sources viz., T1 (tapioca flour), T2 (wheat flour), T3 (rice bran), T4 (jaggery) and control (C) with water exchange for a duration of 45 days. Each tank (500 l) was stocked with 30 fingerlings with an average body weight of 11.17±0.34 g. At the end of the rearing period, biofloc based treatments showed significantly better growth performance compared to control. Among the treatments, jaggery based biofloc system showed the highest biomass (629.4±1.58 g), specific growth rate, SGR (1.32±0.03 % day-1), protein efficiency ratio, PER (0.29±0.05), and lowest feed conversion ratio, FCR (0.56±0.03). Digestive enzymes of the biofloc reared fishes showed enhanced activity compared to control group. Jaggery based biofloc (T4) showed significantly higher non-specific immune response in terms of respiratory burst activity (1.14±0.01), superoxide dismutase (44.59±0.19 U mg protein-1) and catalase (1.59 ± 0.01 U mg protein-1) activity compared to other biofloc treatments and the control. The present study concluded that jaggery is best as compared to others carbon sources tested (tapioca flour, wheat flour and rice bran) for better growth, non-specific immunity and digestive enzyme activity of amur carp fingerlings in biofloc based rearing system using inland saline groundwater.

KARAKTERISTIK SENSORI DAN FISIK KULIT PANGSIT GORENG DENGAN SUBSTITUSI TEPUNG YANG BERBEDA PADA PENYIMPANAN DINGIN DAN BEKU

JURNAL AGROTEKNOLOGI ◽

10.19184/j-agt.v11i02.6524 ◽

2018 ◽

Vol 11 (02) ◽

pp. 156

Author(s):

Nuri Arum Anugrahati ◽

Natania Natania ◽

Andrew Andrew

Keyword(s):

Wheat Flour ◽

Frozen Storage ◽

Physical Characteristics ◽

Main Ingredient ◽

Substitution Level ◽

Randomized Design ◽

Glutinous Rice ◽

Tapioca Flour ◽

Freezing Storage

Wonton wrapper is a type of pasta that has a similar composition with noodle, such as wheat flour, water, egg, salt, and kansui. Indonesian people has also consumed wonton wrapper but it has been limited due to the difficulty of wheat flour supply as it’s main ingredient. To reduce the dependency of imported wheat flour, this experiment was held to determine tapioca, sago, and glutinous rice as a substitute to wheat flour. The aims of this research were to determine the type of flour to substitute wheat flour in fried wonton wrapper making, to determine the protein percentage of wheat flour in fried wonton wrapper making, and to determine the sensory and physical characteristics of wonton wrapper on cold and frozen storage. This research was conducted by RAL (completely randomized design) using two treatment factors are three kinds of flour (tapioca, sago, and glutinous rice) and three substitution level of concentration (15, 30, and 45%). The organoleptic result showed that fried wonton wrapper made from medium protein wheat flour with 30% tapioca flour substitution was the best treatment to produce a good quality since it had a higher crunchiness, acceptance, and substitution level. Sensory and physical characteristics of wonton wrapper has been maintained during 4 weeks of freezing storage. Keywords: fried wonton wrapper, wheat flour, tapioca

The Analysis of Fiber Content of Nuggets and Crackers With the Basic Ingredients of Kepok Banana Hump (Musa paradisiaca Var. Balbisina Colla)

JURNAL GIZI DAN KESEHATAN ◽

10.35473/jgk.v13i1.103 ◽

2021 ◽

Vol 13 (1) ◽

pp. 85-93

Author(s):

Rifatul Ridlo ◽

Sugeng Maryanto ◽

Riva Mustika Anugrah

Keyword(s):

Experimental Design ◽

Wheat Flour ◽

Local Food ◽

Fiber Content ◽

Fast Foods ◽

High Fiber ◽

The Public ◽

Musa Paradisiaca ◽

Food Commodities ◽

Nugget and crackers are fast foods that are widely consumed and favored by the public, usually used as dishes or snacks. Banana tubers is a local food commodities which contains of high fiber can be processed as an ingredients nuggets and crackers. The purpose ofthis reseach was to determine the fiber content of nuggets and crackers with the basic ingredients of kepok banana hump (Musa paradisiaca Var. Balbisina Colla). This study was experimental design. The nugget formulation consisted of 3 comparisons, the ratio of banana hump : wheat flour (25%: 75%) (F1), (50%: 50%) (F2), and (75%: 25%) (F3). The cracker formulation consists of 3 comparisons, the ratios of banana hump: tapioca flour (25%: 75%) (F1), (50%: 50%) (F2), and (75%: 25%) (F3). Test the fiber containt by the gravimatry method which is then described. The results in this study was analyzed of the fiber value of nuggets and crackers kepok banana hump every (100g). The highest fiber content of nuggets was F3: 0.514g, F2: 0.322g and F1: 0.186g. The highest fiber content of Kepok banana hump crackers is F3: 0.861g, F2: 0.747g and F1: 0.727g. The fiber value of the kepok banana hump crackers is higher than the kepok banana hump nugget.

PREFERENSI KONSUMEN TERHADAP ORGANOLEPTIK COOKIES NON TERIGU (CONSUMER PREFERENCE TO COOKIES GLUTEN FREE’S ORGANOLEPTIC)

Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research) ◽

10.22435/pgm.v42i2.2291 ◽

2020 ◽

Vol 42 (2) ◽

pp. 81-86

Author(s):

Cita Eri Ayuningtyas

Keyword(s):

Research Design ◽

Wheat Flour ◽

Consumer Preference ◽

Rice Flour ◽

Gluten Free ◽

Randomized Design ◽

The World ◽

Yam Flour ◽

Tapioca Flour ◽

Water Yam

Cookies is a popular snack in the world made from wheat flour. Level of wheat flour consumption in Indonesian in 2015 was 1,552 per capita.In other side, cookies gluten free as well as water yam flour, maizena flour, bekatul, mocaf, suweg, and rice flour is developing to replace wheat flour despite of less popular. The research was aim to identificate consumer preference of cookies gluten free’s organoleptic. Research design used complete randomized design (RAL)which the varians of rice flour, tapioca flour, and maizena flour. Organoleptic test used to identificate level of consumer preference. Result of the research showed that level of consumer preference to the varians of rice flour, tapioca flour, and maizena flour has no significantly different (p=0,008). 10 from 27 consumer prefered cookies 412 which all the atribut texture, colour, and flavour. Conclusion : Cookies 412 was the best cookies than others followed by its texture atribut.

PENGARUH PENGGUNAAN FILLER YANG BERBEDA TERHADAP NILAI pH, KADAR AIR, CITARASA DAN KEKENYALAN BAKSO DAGING SAPI

ZOOTEC ◽

10.35792/zot.38.2.2018.21258 ◽

2018 ◽

Vol 38 (2) ◽

pp. 388

Author(s):

Esterlita E. Sepang ◽

C.K.M. Palar ◽

M. Sompie ◽

G.D.G. Rembet

Keyword(s):

Water Content ◽

Wheat Flour ◽

Ph Value ◽

High Protein ◽

Corn Flour ◽

Randomized Design ◽

The Mean ◽

THE EFFECT OF DIFFERENT FILLER ON pH, WATER CONTENT, FLAVOR AND ELASTICITY OF BEEF MEATBALL. This research was aimed to determine the effect of different fillers on pH, water content, flavor and elasticity of beef meatball. This study used Completely Randomized Design (CRD) with four treatments and four replicates at each treatment. The treatments were involving 15% concentration of different fillers (R) including: R1 = tapioca flour, R2= sagu flour, R3 = corn flour, and R4 = wheat flour. The Variables were pH, water content, flavor and elasticity. The mean difference was tested using BNJ Test. The results showed that the filler of each flour in beef meatball significantly affected (P<0.05) on flavor, but did not affect the pH value, water content and elasticity onthe beef meatballs. It was concluded that the use of wheat flour(high protein) produced the best meatball quality of flavors, very preferred by panelists.Key words: beef, meatball, fillers.

KOMBINASI TEPUNG TERIGU DAN TEPUNG TAPIOKA TERHADAP DAYA KEMBANG DAN SIFAT ORGANOLEPTIK KERUPUK TERUBUK (Saccharum edule Hasskarl)

Jurnal Pengolahan Pangan ◽

10.31970/pangan.v4i1.20 ◽

2019 ◽

Vol 4 (1) ◽

pp. 1-8

Author(s):

Ramadhani Chaniago ◽

Darni Lamusu ◽

Lutfi Samaduri

Keyword(s):

Wheat Flour ◽

Test Results ◽

Organoleptic Properties ◽

Organoleptic Test ◽

Frying Process ◽

Randomized Design ◽

Tapioca Flour ◽

Processing Techniques ◽

Made In

Terubuk processing techniques are still simple, such as processed into vegetables. Therefore, it is necessary to diversify food, namely making crackers in powder. Crackers are a type of small food that undergoes volume development forming a product that is porous and has a low density during the frying process. This study aims to determine the growth and organoleptic properties of crackers made from powder (Saccharum edule Hasskarl). this study was designed using a Completely Randomized Design (CRD) arranged with 1 factor, namely: A1 = 100 gram wheat flour + 200 gram tapioca flour + 100 gram flour; A2 = 150 gram wheat flour + 100 gram tapioca flour + 150 gram powder; A3 = 100 gram flour + 150 gram tapioca flour + 100 gram powder. Based on the organoleptic test results showed that: The best flower power is shown in treatment A1 (100 gram wheat flour + 200 gram tapioca flour + 100 gram flour) which is 75.58%. The panelist's assessment or organoleptic test of the combination of wheat flour, tapioca tapung and terubuk gave no significant effect on color, taste and texture and gave a real influence on the aroma of crackers made in powder. The best treatment based on the panelist's assessment is treatment (A2) Wheat flour 150 grams + Tapioca flour 100 grams + Powdered 150 grams. Where these crackers have a color value of 3.75 rounded to 4 (likes); the aroma value of 3.93 is rounded to 4 (likes); the flavor value of 3.57 is rounded to 4 (likes) and the texture value is 3.75 (likes).

KARAKTERISTIK COOKIES TEPUNG KIMPUL TERMODIFIKASI (Xanthosoma sagittifolium) DENGAN PENAMBAHAN TAPIOKA

AGROINTEK ◽

10.21107/agrointek.v14i1.6309 ◽

2020 ◽

Vol 14 (1) ◽

pp. 45-56

Author(s):

Dedin Finatsiyatull Rosida ◽

Nindya Aulia Putri ◽

Maghfiroh Oktafiani

Keyword(s):

Wheat Flour ◽

Fermentation Process ◽

Concentration Addition ◽

Test Results ◽

N Yield ◽

Randomized Design ◽

Xanthosoma Sagittifolium ◽

Two Factors ◽

Cookies are processed cakes made from wheat flour. However, currently the need for flour is mostly met with import activities, so there needs to be an effort to reduce dependence on the use of wheat flour. One of the local food resources that can be used as an alternative to flour is cocoyams flour (Xanthosoma sagittifolium) which was modified by the fermentation process using the starter Lactobacillus plantarum to improve product texture. Tapioca can also be used as a substitute for wheat flour in making cookies, while the formation of texture can be helped by the addition of margarine. This study aimed to determine the effect of the proportion of cocoyams flour: tapioca flour and the addition of margarine to the characteristics of cookies. This research used factorial completely randomized design with two factors. The first Factor is proportion of modification cocoyams flour and tapioca (50:50, 60:40, and 70:30). The second factor in the form of concentration addition of margarine (50%, 60%, 70%). The results showed that the best treatment was the proportion of modification cocoyams and tapioca flour (70:30) and the addition of 50% margarine which produced cookies with criteria of water content of 3.95%, fat content of 29.15%, crude fiber of 3.29%, fracture strength of 11.17 N, yield of 55.95%, and organoleptic test results with the number of ranks of preference level for crispness/texture of 139, aroma 110.5, color 106 and taste 133.8

The Making of Cereal With Subtitution of Soybean Flour (Glycine Max L. Merr) and Pasta Fruit Bit (Beta Vulgaris L) As Natural Dyes

Serambi Journal of Agricultural Technology ◽

10.32672/sjat.v3i1.2958 ◽

2021 ◽

Vol 3 (1) ◽

Author(s):

Hirwan Amanda ◽

Irmayanti Irmayanti ◽

Rita Sunartaty

Keyword(s):

Adverse Effect ◽

Glycine Max ◽

Wheat Flour ◽

Raw Materials ◽

Chemical Properties ◽

Soybean Flour ◽

Cereal Products ◽

Organoleptic Characteristics ◽

Glycine Max L ◽

Making cereals using wheat flour is a problem because the raw materials obtained are more expensive. In addition, wheat flour will have an adverse effect on some people who are sensitive to gluten. One of the best alternatives to wheat flour in the manufacture of cereals to produce low-gluten cereal products is tapioca flour. The purpose of this study is to determine the effect of adding soybean flour, beetroot paste and its interaction on physical and organoleptic characteristics of cereals. The results showed that the best treatment was found in the addition of 60% soybean flour and 85% beetroot paste (K3B3) which produced good quality serela with chemical properties, namely water content of 4.67%, yield 63.00%, water absorption 13, 10%, crispiness in milk 106 seconds, organoleptic test for taste 3.94 (like), aroma 4.10 (like), texture 2.67 (ordinary) and color 3.83 (like).

ANALISIS PENGENDALIAN PERSEDIAAN BAHAN BAKU DENGAN MENGGUNAKAN METODE ECONOMIC ORDER QUANTITY (EOQ) DALAM UPAYA MEMINIMUMKAN BIAYA PRODUKSI PADA CV. DELAPAN-DELAPAN KUNINGAN

Indonesian Journal of Strategic Management ◽

10.25134/ijsm.v1i1.845 ◽

2018 ◽

Vol 1 (1) ◽

Author(s):

Yopan Maulana ◽

Tatang Rois

Keyword(s):

Wheat Flour ◽

Control Method ◽

Raw Material ◽

Economic Order Quantity ◽

Economic Order ◽

Order Quantity ◽

Safety Stock ◽

Total Inventory ◽

Research Gap ◽

The research gap arises from the fluctuation of raw material inventory, the absence of safety stock and reorder point, and research gap from previous research that support EOQ (Economic Order Quantity) method and comparison with conventional method. The study aims to determine: (1) Whether the raw material inventory control method applied by CV. Delapan-Delapan is optimal, (2) Whether the method of EOQ (Economic Order Quantity) minimizes the production cost in CV. Delapan-Delapan, (3) how many optimal order of raw material at CV. Delapan-Delapan, (4) the amount of safety stock at CV. Delapan-Delapan, and (5) The time the CV. Delapan-Delapan do the Re Order Point if the company applies EOQ policy. The analytical method used in this research is descriptive analysis by comparing the total inventory (TIC) of EOQ calculation with total inventory cost (TIC) of conventional method. Data analysis techniques in this study uses Economic Order Quantity. The results shows that: (1) CV. Delapan-Delapan has not conducted optimal inventory control method to minimize the cost of economical inventory; (2) By applying EOQ method, the company can save total cost of raw materials of tapioca flour and wheat flour of Rp.17.553.366, - and Rp.11.109.966,- respectively; (3) Optimum raw material quantities for tapioca flour and wheat flour at CV. Delapan-Delapan are 1.441 kg and 1.177 kg, the amount of safety stock of tapioca flour and wheat flour is 1.026 kg and 703 kg, and (5) the company must do the re-order point when the quantity of raw material of raw tapioca flour and wheat flour in the warehouse has reached the amount of 1.199 kg and 811 kg respectively.Keywords: Total Cost Inventory, Re Order Point, Safety Stock, Economic Order Quantity