cassava flour
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2022 ◽  
Vol 6 (6) ◽  
Author(s):  
Sartika Sartika ◽  
Tamrin Tamrin ◽  
Sri Rejeki

ABSTRACTThis study aimed to determine the effect of breadfruit flour and green seaweed flour formulation on the physicochemical and organoleptic characteristics of wet noodles. This study used a completely randomized design (CRD) using the formulations of wheat flour, breadfruit flour and green seaweed flour M1 (70:28:2), M2 (70:26:4), M3 (70:24:6), and M4 (70:22:8). The results show that the formulation of breadfruit flour and green seaweed flour had a very significant effect on improving the organoleptic characteristics of color, aroma, taste, and texture of wet noodles. The best product based on the organoleptic assessment was found in the M4 formulation (70% wheat flour formulation, 22% breadfruit flour, and 8% green seaweed flour) with assessment scores of color, aroma, taste, and texture, reached 3.81 (like), 2.98 (slightly like), 2.92 (slightly like) and 3.84 (like), respectively. The chemical analysis shows that the best wet noodle product contaiend 57.68% water, 1.23% ash, and 0.09% crude fiber. The highest antioxidant activity was obtained in the M4 treatment, which reached 62.50%. Based on the results of the study, the wet noodle product with the formulation of breadfruit flour and green seaweed flour was preferred by the panelists and met the national standards for ash and water contents.Keywords: wet noodle, fermented cassava flour, breadfruit flourABSTRAKPenelitian ini bertujuan untuk menentukan pengaruh formulasi tepung sukun dan tepung rumput laut hijau terhadap karakteristik fisikokimia dan organoleptik mie basah. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan menggunakan formulasi tepung terigu, tepung sukun dan tepung rumput laut hijau M1 (70:28:2), M2 (70:26:4), M3 (70:24:6), M4 (70:22:8). Hasil penilaian menunjukan bahwa formulasi tepung sukun dan tepung rumput laut hijau berpengaruh sangat nyata terhadap peningkatan uji organoleptik warna, aroma, rasa dan tekstur mie basah. Berdasarkan penilaian organoleptik terdapat pada formulasi M4 (formulasi tepung terigu 70%, tepung ubi sukun 22%, dan tepung rumput laut hijau 8%) dengan skor penilaian terhadap karakteristik organoleptik warna 3,81 ( suka), aroma 2,98 (agak suka), rasa 2,92 (agak suka) dan tekstur 3,84 (suka). Nilai analisis kimia dari produk mie basah terbaik meliputi : kadar air 57,68%, kadar abu 1,23%, kadar serat kasar 0,09%. Aktivitas antioksidan tertinggi pada perlakuan M4 (terigu 70%: tepung sukun 22% : dan tepung rumput laut 8%) sebesar 62,50%. Berdasarkan hasil penelitian, produk Mie basah formulasi tepung sukun dan tepung rumput laut hijau dapat diterima (disukai) oleh panelis dan memiliki kadar abu dan kadar air yang telah memenuhi standar SNI.Kata kunci: mie basah, tepung sukun, tepung rumput laut hijau.


2021 ◽  
Vol 5 (01) ◽  
pp. 45-51
Author(s):  
Sabin Bahadur Khatri ◽  
Dev Raj Acharya

Cassava (Manihotesculentacrantz) is not true cereals are largely grown all over the world. They are very important due to their excellent nutritional contents especially protein, crude fiber, and carbohydrates. Biscuits were prepared by mixing cassava and wheat flour. Six treatments were prepared by adding 10%, 20%, 30%, 40%, and 50% cassava flour with wheat flour (Sample B, C, D, E, and F respectively) along with controlled treatment of 100% wheat flour (A). The proximate composition of flours was analyzed and prepared biscuits were subjected to sensory evaluation and shelf-life estimation. The obtained data was analyzed statistically by Genstat Discovery Edition 3 (DE3), for Analysis of Variance (ANOVA) at a 5% level of significance. Statistical analysis showed that sensory parameters and overall acceptability of 80 parts wheat and 20 parts cassava flour incorporated biscuit was significantly superior to all biscuits formulations. The proximate results of the best product showed that moisture content, crude fat, crude protein, crude fiber, total ash content, and total carbohydrate were found 3.44±0.25%, 13.80±0.33%, 8.13±0.13%, 1.29±0.19%, 2.41±0.06%, and 70.99±0.50 (g/100g) respectively. The shelf life of the best product was estimated by analyzing acid value and moisture content of the product by using three different packaging materials biaxially polypropylene (BOPP), high-density polypropylene (HDPE), and polypropylene (PP) respectively. The shelf life of the best product (80-20) wheat and cassava flours was found to be satisfactory for 8 weeks. The projected shelf life was found high in polypropylene (PP) and high-density polypropylene (HDPE) for 13.5 and 17.81 weeks for acid value and moisture content respectively.


Author(s):  
Ade Hilman Juhaeni
Keyword(s):  

Desa Setiawaras memiliki potensi singkong yang melimpah, namun sampai dengan saat ini masyarakatnya belum memanfaatkan potensi singkong tersebut secara optimal. Hal ini disebabkan karena harga singkong relatif rendah/murah dan dirasa kurang menguntungkan. Ditambah lagi dengan  motivasi dan pengetahuan masyarakat untuk mengolah singkong agar nilai tambahnya meningkat masih rendah. Salah satu alternatif pengolahan singkong yang potensial yaitu pemanfaatan singkong menjadi tepung mocaf dengan bantuan teknologi M-Bio. Tujuan pengabdian masyarakat yaitu memanfaatkan potensi singkong untuk dijadikan tepung mocaf dan produk olahan makanan yang bernilai jual tinggi. Metode yang digunakan dalam pengabdian pada masyarakat ini yaitu : sosialisasi, penyuluhan, pengadaan alat penunjang, pelatihan dan praktek, serta evaluasi, sedangkan kelompok sasaran adalah Kelompok Tani Insan Mandiri dan Kelompok Pemberdayaan Kesejahteraan Keluarga (PKK) Desa Setiawaras Kecamatan Cibalong Kabupaten Tasikmalaya. Hasil pengabdian masyarakat melalui pemberdayaan masyarakat ini diharapkan dapat meningkatkan minat dan keterampilan masyarakat agar bisa memproduksi tepung mocaf, membuat aneka olahan makanan dengan bahan dasar tepung mocaf dan adanya peningkatan pendapatan masyarakat pada masa pandemi covid-19.  


WARTA AKAB ◽  
2021 ◽  
Vol 45 (2) ◽  
Author(s):  
Shinta Damerys Sirait ◽  
Elisa Listianti ◽  
Dewi Pujo Ningsih
Keyword(s):  

Penggunaan tepung mocaf sebagai pengganti tepung terigu masih kurang popular di kalangan masyarakat, tepung ini sudah berhasil digunakan dalam pembuatan berbagai roti manis atau kue kering atau kue basah. Kelemahan tepung mocaf  sebagai bahan baku pembuatan roti khususnya roti tawar antara lain karena memiliki  aroma khas yang  tidak hilang selama proses pembuatan roti dan atau kue, sementara potensi tepung mocaf akhir-akhir ini meningkat ditawarkan di pasar. Oleh karena itu, penelitian penggunaan tepung mocaf terus dilakukan untuk mendapatkan formulasi terbaik sehingga dihasilkan produk olahan pangan yang dapat diterima dengan baik di masyarakat. Beberapa tahun terakhir ini Politeknik AKA Bogor telah melakukan penelitian dan pengembangan roti tawar berbasis tepung mocaf tanpa terigu, dan secara teknologi telah berhasil, walaupun keberterimaan panelis masih kurang memuaskan. Berdasarkan uji organoleptik, ketidakberterimaan roti tawar ini disebabkan dari segi aroma dan rasa. Oleh karena itu pada kesempatan ini selain akan dilakukan karakterisasi roti tawar  mocaf yang dihasilkan, juga akan diuji keberterimaan roti tawar mocaf dengan menambahkan 3 varian flavor yaitu vanila, teh hijau dan cokelat. Dari hasil uji pendahuluan didapatkan flavor terbaik adalah flavor cokelat. Pada uji karakterisasi diperoleh hasil bahwa produk roti tawar mocaf dengan flavor cokelat memiliki kadar protein 8,96%, kadar lemak 16,25%, daya kembang 131,25% dan stabilitas kembang 106,70%. Selain itu pada pengujian kadar air didapatkan hasil 34,88% dan uji  jumlah bakteri total (TPC)  adalah 46,5x103koloni/g.  Karakteristik roti tawar ini   telah memenuhi baku mutu baik secara kimia, fisika dan mikrobiologi sesuai SNI Roti Tawar  No. dan SNI  No.01-3840-1995 dan SNI Kue  Basah No. 01-4309-1996. Pada pengujian organoleptik diperoleh rata-rata skor keberterimaan untuk rasa, warna dan aroma berturut-turut sebesar 3.6, 3.6, dan 3.2. Hal ini menunjukkan respon yang cukup baik dari panelis. Sedangkan dari segi tekstur diperoleh rata-rata skor 2.8 sehingga perlu diperhatikan dan dilakukan inovasi untuk mendapat tekstur yang lebih baik dan disukai konsumen.


Author(s):  
Hamidin Rasulu ◽  
Juharnib Juharnib

Emergency food products are processed food specifically designed to meet human daily needs of at least 2500 Kcal/day. One of the emergency food products, namely food bars, is a high-calorie food product, enriched with other nutrients and produced in solid form. The packaging of food bars designed in a small size makes their distribution relatively easy. The purpose of this study was to characterize the emergency food products of smart food bars by utilizing local food ingredients, including flour, mackerel fish flour, moringa leaf extract, and coconut crab chitosan at various concentrations. Furthermore, it delved into the formulation and physicochemical characterization of the best smart food bars as an emergency food by substituting cassava flour and skipjack tuna flour enriched with moringa leaf extract and coconut crab chitosan. This research used a completely randomized factorial design by combining treatments with cassava flour and skipjack fish flour as well as a combination of treatment with moringa leaf extract and the addition of coconut crab chitosan (0%, 5%, 10%, 15% 20%). The results showed that the N3 treatment (15% moringa leaf extract and chitosan) with a texture value of 2,768 N/m, color values (L*, a*, b*) were 63.35, 5.30, and 11.91, respectively. The findings also highlighted  13.29% protein, 17.80% fat, 6.55% water, 0.96% ash, 60.76% carbohydrates, 7.41% antioxidants, and total calories of 230.57 kcal. The study has concluded that the use of moringa leaf extract and coconut crab chitosan can enhance the characteristics of smart food bars as emergency food during disasters.


Dharmakarya ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 325
Author(s):  
Novian Wely Asmoro ◽  
Sri Hartati ◽  
Catur Budi Handayani
Keyword(s):  

Pemahaman dan kepedulian masyarakat terkait diversifikasi pangan sangat penting dan memberikan kontribusi bagi ketahanan pangan masyarakat khususnya keluarga dalam lingkup kecil, terlebih lagi pada kondisi pandemi Covid-19 yang terjadi saat ini. Dasawisma 1 (Dawis 1) RT 03/24 Kelurahan Jebres Kecamatan Jebres Surakarta merupakan lingkup organisasi kecil tingkat RT yang menjadi mitra kegiatan pengabdian masyarakat. Tujuan kegiatan pengabdian adalah pengenalan tepung Mocaf sebagai salah satu cara untuk meningkatkan pemahaman masyarakat mengenai diversifikasi dan ketahanan pangan. Metode kegiatan yang dilakukan melalui empat tahap antara lain: (1). sosialisasi diversifikasi pangan dan ketahanan pangan; (2). penyuluhan dan pemberian materi tepung Mocaf dan olahannya; (3). introduksi praktek mandiri olahan produk mocaf; (4). evaluasi kegiatan penyuluhan dan pelatihan yang telah dilakukan melalui pembandingan hasil pretest dan postest. Kegiatan dinyatakan berhasil apabila terjadi peningkatan pemahaman peserta sebesar >75%. Kegiatan pengabdian kepada masyarakat telah berjalan dengan baik dan diikuti 80% mitra yang menjadi sasaran. Berdasarkan evaluasi hasil kegiatan menunjukan adanya peningkatan pengetahuan bagi masyarakat mitra yaitu rata-rata peningkatan pemahanan sebesar 77,5%.


2021 ◽  
Vol 10 (14) ◽  
pp. e560101421792
Author(s):  
Tamires Marcelino da Silva Felix ◽  
Francisco Allan Leandro de Carvalho ◽  
Ery Jonhons Nascimento Ramos ◽  
Bernardo José Marques Ferreira ◽  
Rafael Torres de Souza Rodrigues ◽  
...  

The effect of incorporating of breadcrumbs, oatmeal and cassava starch on the physicochemical and sensorial parameters of low-fat lamb burgers were investigated. Seven treatments were prepared: control (CONT), 2% or 4% addition of breadcrumbs (BRE2 and BRE4), oatmeal flour (OAT2 and OAT4) and cassava flour (CAS2 and CAS4); and analyzed their physicochemical parameters (moisture, protein, fat, ash, carbohydrate, energy, water holding capacity and cooking loss). Furthermore, consumers evaluated the sensory acceptance (color, taste, texture, aroma and overall quality) and indicated their preference. The treatments affected the characteristics of the product (P<0.05), the highest values of fat (12.26%) carbohydrate (2.83%), energy (194.39Kcal/100g) and cooking loss (54.90%) were found in CAS2, CAS4, OAT4 and BRE2, respectively. CAS2 group improved the taste, while BRE4 improved the texture and along with CAS4 were the batches most preferred by consumers (18.8% and 21.5%, respectively). Breadcrumbs and cassava flour are most recommended for low-fat lamb burger production.


Processes ◽  
2021 ◽  
Vol 9 (11) ◽  
pp. 1891
Author(s):  
Elohor Oghenechavwuko Udoro ◽  
Tonna Ashim Anyasi ◽  
Afam Israel Obiefuna Jideani

Cassava flour (CF) is a suitable representative and one of the easiest shelf-stable food products of the edible portion of the highly perishable cassava root (Manihot esculenta Crantz). The quality and type of CF are dependent on processing variables. Broadly categorized into fermented and unfermented CF, unfermented CF is white, odorless, and bland, while fermented CF has a sour flavor accompanied by its characteristic odor. The use of fermented CF as a composite is limited because of their off-odors. Modifications in CF processing have given rise to prefixes such as: modified, unmodified, gelatinized, fortified, native, roasted, malted, wet, and dry. Consumed alone, mostly in reconstituted dough form with soups, CF may also serve as a composite in the processing of various flour-based food products. Fermenting with microorganisms such as Rhizopus oryzae and Saccharomyces cerevisiae results in a significant increase in the protein content and a decrease in the cyanide content of CF. However, there are concerns regarding its safety for consumption. Pre-gelatinized CF has potential for the textural and structural improvement of bakery products. The average particle size of the CF also influences its functional properties and, subsequently, the quality of its products. Cassava flour is best stored at ambient temperature. Standardizing the processing of CF is a challenge because it is mostly processed in artisanal units. Furthermore, each variety of the root best suits a particular application. Therefore, understanding the influence of processing variables on the characteristics of CF may improve the utilization of CF locally and globally.


2021 ◽  
Vol 39 (No. 5) ◽  
pp. 360-367
Author(s):  
Achmat Sarifudin ◽  
Enny Sholichah ◽  
Woro Setiaboma ◽  
Nok Afifah ◽  
Dewi Desnilasari ◽  
...  

Native cassava flour can be modified to be instant flour by heating the cassava flour in ethanol solution. The impact of heating temperatures of 60, 80, and 100 °C (coded as ICF-60, ICF-80, and ICF-100) on the properties of instant cassava flour (ICF), including colour, morphological, and thermal properties, water absorption, and solubility indexes and pasting behaviour, were investigated. Results showed that ICF produced at higher temperatures exhibited lower lightness, higher redness, and yellowness values. ICF-60 and ICF-80 still displayed the granular forms and birefringence properties of native starches, while granules of ICF-100 were broken and partially lost their birefringence properties. Results of X-ray diffraction (XRD) technique and differential scanning calorimetry (DSC) analysis suggested that the amylopectin double helixes of crystalline regions within the structure of ICF orientated to more perfect conformation before they were disrupted at the highest heating temperature (100 °C). During hydration, the starch granules of ICF-60 and ICF-80 absorbed water into their granules; meanwhile, ICF-100 entrapped water within the matrix formed by the entanglements of ICF-100 particles. Results of pasting behaviour analysis indicated that ICF-60 and ICF-80 showed better thermal stability while ICF-100 exhibited the highest cold viscosity.


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