Peningkatan Pengetahuan, Tingkat Kepuasan dan Daya Terima Produk Peserta Pada Pelatihan Pembuatan Produk Roti Gulung Berbahan Dasar Nanas

Bakery product innovation is a food that is currently a trend and has a great opportunity to be developed. Another goal is to trigger the productivity of the household culinary business, which is mostly practiced by housewives in Benda Baru Village, South Tangerang, especially in the current state of the COVID-19 pandemic. The method used in this activity is the provision of material, direct practice, and assistance in making rolls with stuffing using pineapple jam as one of the bakery product innovations. The results of the training show that the results of the gain score on knowledge before and after training show a gain value of 0.66 in the range of 0.3 g 0.7, meaning that the increase in knowledge is in the medium category. The results of the satisfaction level of participants showed that in the material aspect 52.6% stated it was very clear, 21.1% stated it was clear and 26.3% said it was quite clear; the suitability of the material 100% states it is very suitable; delivery of explanations of materials, tools and product manufacturing processes 52.6% stated very clear, 21.1% stated clear and 26.3% stated quite clear; the sound and picture quality in the training video showed that 42.1% said it was very good, 36.8% said it was good and 21.1% said it was quite good; the time or duration of the training video shows 94.7% said it was enough and 5.3% said it was too long; 100% interest in making the product stated that they were interested, the feasibility of the roll product for consumption 100% of the participants stated that it was feasible; The feasibility of the product to be marketed shows 100% stating that it is feasible; the attractiveness of bread roll products for practice shows 47.4% said it was very interesting, 47.4% said it was interesting and 5.2% said it was quite interesting; the relevance of the application material 47.4% said it was very good and 52.6% said it was good. Meanwhile, the results of the level of preference for training products show that the average value of the assessment is ; the color aspect of rolls 4.52 which is in the category close to very like; the rating of preference for the aroma aspect of rolls is 4.16 which is in the like category; the texture/softness aspect of the rolls is 4.39 which is in the like category. the taste aspect of rolls is 4.26 which is in the like category; the color of pineapple jam is 4.39 which is in the like category; the color aspect of pineapple jam is 4.12 which is in the like category; The chocolate cheese roll was the most preferred by the trainees. The conclusion in the training participants were satisfied with the increase in the level of moderate knowledge and chocolate cheese rolls as the most preferred training product. Abstrak Inovasi produk bakery merupakan makanan yang sedang trend saat ini dan memiliki peluang yang besar untuk dikembangkan. Tujuannya lainnya adalah untuk memicu produktivitas usaha kuliner rumah tangga yang banyak digeluti oleh ibu-ibu rumah tangga di desa Benda Baru, Tangerang Selatan terutama dalam kondisi pandemi covid-19 seperti sekarang ini. Metode yang digunakan dalam kegiatan ini adalah pemberian materi, praktek secara langsung, dan pendampingan pembuatan produk roti gulung dengan isian menggunakan selai buah nanas sebagai salah satu inovasi produk bakery. Hasil pelatihan menunjukkan bahwa Hasil nilai gain skor pada pengetahuan sebelum dan sesudah pelatihan menunjukkan nilai gain 0,66 berada pada rentangan 0,3 ≤ g ≤ 0,7 artinya peningkatan pengetahuan berada pada kategori sedang. Hasil tingkat kepuasan peserta menunjukkan bahwa pada aspek materi 52,6% menyatakan sangat jelas, 21,1% menyatakan jelas dan 26,3% menyatakan cukup jelas; kesesuaian materi 100% menyatakan sangat sesuai; penyampaian penjelasan bahan, alat dan proses pembuatan produk 52,6% menyatakan sangat jelas, 21,1% menyatakan jelas dan 26,3% menyatakan cukup jelas; kualitas suara dan gambar pada video pelatihan didapatkan bahwa 42,1% menyatakan sangat baik, 36,8% menyatakan baik dan 21,1% menytakan cukup baik; waktu atau durasi tayangan video pelatihan 94,7% menyatakan cukup dan 5,3% menyatakan terlalu lama; ketertarikan membuat produk 100% menyatakan tertarik, kelayakan produk roti gulung untuk dikonsumsi 100% peserta menyatakan layak; Kelayakan produk untuk dipasarkan menunjukkan 100% menyatakan layak; kemenarikkan produk roti gulung untuk dipraktekkan menunjukkan 47,4% menyatakan sangat menarik, 47,4% menyatakan menarik dan 5,2% menyatakan cukup menarik; keterkaitan materi aplikasi 47,4% menyatakan sangat baik dan 52,6% menyatakan baik. Sedangkat untuk hasil tingkat kesukaan pada produk pelatihan menunjukkan bahwa nilai rata-rata penilaian ; aspek warna roti gulung 4,52 yang berada pada kategori mendekati sangat suka; penilaian kesukaan pada aspek aroma roti gulung adalah 4,16 yang berada pada kategori suka; aspek tekstur/kelembutan roti gulung adalah 4, 39 yang berada pada kategori suka. aspek rasa roti gulung adalah 4,26 yang berada pada kategori suka; warna selai nanas adalah 4,39 yang berada pada kategori suka; aspek warna selai nanas adalah 4,12 yang berada pada kategori suka; Roti gulung cokelat keju adalah yang paling disukai oleh peserta pelatihan. Kesimpulan dalam pelatihan peserta puas dengan kenaikan tingkat pengetahuan sedang dan roti gulung cokelat keju sebagai produk pelatihan yang paling disukai.

Food product quality and safety control based on HACCP principles

The quality and safety of the resulting food product depend on many factors, including action coordination at all stages of the production process. A high level of control makes it possible to ensure it. In this sense, the HACCP system is the most suitable quality control system. The paper considers the possibility of the HACCP principles’ application to the technological process of bakery product production from wheat flour in the conditions of the Kemerovo Bread Factory. Then the authors present the possible risk analysis, identify critical points of the technological process, establish critical limits for each of the points, and define a monitoring system.

Evaluation of a gluten-free sourdough bakery product

The population of gluten sensitive people has been gradually rising in the last decades. The food industry, especially the bakery industry has to develop more gluten-free products to satisfy the consumer's demand. However, the quality of these products differs from the quality attributes of a standard glutenious bakery product. Therefore, the aim of our research was to develop a good quality gluten-free sourdough product with 3 different gluten-free flours: millet, brown rice and a commercially available mixture (Belbake). We investigated the differences in moisture content, the baking loss, the texture and the sensory properties of the products. According to our results in the case of the moisture content the brown rice sample had the highest, while the millet gave the lowest value. The baking loss measurement gave reverse results. In the texture analysis the brown rice sample was the softest, but the millet and the Belbake had better results in resilience and in springiness. Also, in the sensory analyses the Belbake product was found to be the best by the judges, however, there were no significant differences between them. In conclusion, the product development of a gluten-free sourdough bakery product was successful. Further research is needed to investigate the shelf life of the products.

Halal Assessment Model Design in Bakery Industry

Bakery product is a product with huge business opportunities in the domestic and international halal food market. Bakery companies are demanded to keep the trust of the consumers to the bakery product. The design of the halal assessment model is required to determine the critical point in the bakery-making business process. This assessment tool is intended to understand, know, and determine the critical point of the bakery production process from the halalness degree and is reviewed from all aspects such as the materials’ content, as well as the material acquisition and processing method based on 18 criteria of GMP principles (Good Manufacturing Practices). The halal assessment model designed in this research used QFD (Quality Function Deployment) approach which was integrated into the company’s business process and the halal critical bakery was grouped based on SCOR (Supply Chain Operations Reference) model. Matrix 1 integrated GMP (Good Manufacturing Practices) and business process (BP), matrix 2 integrated GMP (Good Manufacturing Practices), and halal critical bakery (HCB). The results of the design model implementation based on the standards set by the Halal Auditor of LPPOM MUI found that the standard matrix component 1 was met by the company by 47%, while the matrix component 2 was only able to meet the Auditor standards by 34% and the matrix component 3 standards were able to fulfilled by the company by 75%. The fulfillment value of each matrix is influenced by the negative gap that occurs, the negative gap occurs because of the standard criteria in the technical matrix that are not met. The result of this halal assessment model design is expected to help the company in evaluating and controlling critical points found in the business processes.

Hemp (Cannabis sativa L.) Flour-Based Wheat Bread as Fortified Bakery Product

Hemp flour from Dacia Secuieni and Zenit varieties was added to bread in different proportions (5%, 10%, 15% and 20%) to improve its nutritional properties. The purpose of this paper was to present the advanced nutritional characteristics of these bread samples. The selected varieties of hemp, accepted for human consumption, met the requirements for the maximum accepted level of THC in seeds. The protein content of new products increased from 8.76 to 11.48%, lipids increased from 0.59 to 5.41%, mineral content from 1.33 to 1.62%, and fiber content from 1.17 to 5.84%. Elasticity and porosity decreased from 95.51 to 80% and 78.65 to 72.24%, respectively. K, Mg, Ca, P, Mn and Fe are the main mineral substances in bread with addition of hemp flour from the Dacia Secuieni and Zenit varieties. The total amount of unsaturated fatty acids in the bread samples with hemp flour ranged from 67.93 g/100 g and 69.82 g/100 g. Eight amino acids were identified, of which three were essential (lysine, phenylalanine, histidine). Lysine, the deficient amino acid in wheat bread, increased from 0.003 to 0.101 g/100 g. Sucrose and fructose decreased with the addition of hemp flour, and glucose has not been identified. The amount of yeasts and molds decreased in the first 3 days of storage. Regarding the textural profile, the best results were obtained for the samples with 5% addition. In conclusion, bread with the addition of hemp flour has been shown to have superior nutritional properties to wheat bread.

Morphological characterisation and glycaemic responses of cake developed from carrot and concentrated Nypa fruticans sap

Glycaemic index is the classification of carbohydrate foods based on their blood glucose responses. In the market, most bakery products contain a high amount of sugar and could directly increase the glycaemic index of the food. Using carrot cake as a bakery product model, the sugar in the cake was replaced with sap produced by Nypa fruticans palm. After undergoing dehydration at 62oC to preserve the palm sap, it was directly incorporated into carrot cakes to replace the table sugar at 0% (control) and 20% level. Both the products were then analysed using scanning electron microscopy to observe their microscopic characteristics. The findings suggested that there was a denser, more compact and lesser number of air cells structure in the carrot cake incorporated with 20% concentrated N. fruticans sap compared to the cake without the addition of concentrated N. fruticans sap. The carrot cake incorporated with 20% concentrated N. fruticans sap was found to have a glycaemic index value of 50 which was significantly lower than the control carrot cake with a glycaemic index value of 55. Although the incorporation of concentrated N. fruticans sap did not lower the postprandial peak glucose responses of carrot cake, it helped in lowering the glycaemic index value of carrot cake.