Article Per Year (5 Year)
p-Index From 2021 - 2026
0.23
P-Index
This Author published in this journals
All Journal Bioscientist : Jurnal Ilmiah Biologi
Michelle
Universitas Dr. Soetomo
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Education Immunology & microbiology Social Sciences

Published : 1 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search

 1 
Sifat Fisikokimia dan Organoleptik Bolu Gulung Gluten Free Berbahan Tepung Ketan Hitam (Oryza sativa L. var. glutinosa) dan Tepung Maizena (Amylum maydis) Michelle; Fadjar Kurnia Hartati; Retnani Rahmiati
Bioscientist : Jurnal Ilmiah Biologi Vol. 13 No. 4 (2025): December
Publisher : Department of Biology Education, FSTT, Mandalika University of Education, Indonesia.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33394/bioscientist.v13i4.19338

Abstract

This study aims to examine the effect of black glutinous rice flour and cornstarch on the physicochemical and organoleptic properties of gluten-free sponge rolls, and find the best combination of the two ingredients. This study was conducted using a Complete Random Design (RAL) which has one factor and consists of four treatments. The treatment consisted of varying the proportion of black glutinous rice flour (H) and cornstarch (M) with the same total amount of flour (60 g) in each treatment, namely H1:M1 (60g:0g), H2:M2 (54g:6g), H3:M3 (48g:12g), and H4:M4 (42g:18g) which were repeated three times each. The results of the study show that for the manufacture of gluten-free sponge rolls, the H4M4 treatment is recommended as the best formulation because it provides the most optimal results compared to other treatments. Statistically, the H4M4 treatment showed a marked difference in some of the parameters tested (p<0.05). The formulation in the H4M4 treatment contains a crude fiber content of 2%, a moisture content of 50.91%, a development capacity of 66.19%, and a stability of 100%. The results of the likability level test showed a taste value of 4.30 (likes), aroma 4.17 (likes), color 4.25 (likes), and softness of 4.45 (likes), and produced the highest effectiveness value of 0.82.
Co-Authors Fadjar Kurnia Hartati Retnani Rahmiati