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All Journal Jurnal Teknologi Pertanian Gorontalo PERTANIAN TROPIK
Rangkuti, Bella Triana
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Agriculture, Biological Sciences & Forestry Automotive Engineering Civil Engineering, Building, Construction & Architecture Energy Engineering Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering

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Use of Suweg (Amorphopallus campanulatus )Tuber Flour Substitute bread flour on the quality of sweet bread Ketaren, Bunga Raya; Rangkuti, Bella Triana; Ardilla, Desi; Novita, Aisar
Jurnal Pertanian Tropik Vol. 9 No. 2 (2022): JURNAL ONLINE PERTANIAN TROPIK
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (532.196 KB) | DOI: 10.32734/jopt.v9i2.9423

Abstract

Healthy food is food that is rich in fiber, therefore this study was conducted to see the difference in the making of sweet bread by substituting wheat flour to Suweg tuber flour which is believed to be higher in fiber and better, besides that the treatment is to add CMC concentration in the manufacture of sweet bread. The Objective of this study was to obtain the best substitution effect of wheat flour and Suweg tuber flour in terms of nutritional value and quality of sweet bread and to determine the effect of CMC concentration in the manufacture of sweet bread. This study used a completely randomized design (CRD) method with two factorials. Factor I is the ratio of wheat flour and flour (T) consisting of 5 levels, namely T0 = 200: 0, T1 = 180: 20, T2 = 160: 30, T3 = 140: 60, T4 = 120: 80. Factor II is CMC concentration (C) consists of 3 levels, C1 = 0.37, C2 = 0.75, C3 = 1.12. Observational parameter tests carried out were color organoleptic tests, texture organoleptic tests, flavour organoleptic tests, taste organoleptic tests, expansion volume, water content, ash content, fat content, fiber content, and protein content. The results showed that the ratio of wheat flour and Suweg tuber flour had a very significant difference (p<0.01) on color organoleptic, flavour organoleptic, texture organoleptic, taste organoleptic, dough volume expansion, moisture content, content fat content, protein content and crude fiber content, while the concentration of CMC was very significant (p<0.01) on color organoleptic, texture organoleptic, dough volume expansion organoleptic, water content, protein content, fat content, and crude fiber content.
Uji Hedonik Pada Tingkat Kemanisan Permen Daun Kelapa Sawit (Elaeis Guineensis Jacq.) Rangkuti, Bella Triana; Padang, Sheila Saharani Br; Dawolo, Stephania Anasthasha; Zahari, Muhammad Pari; Romauli, Nauas Domu Marihot; Hasibuan, Asmaul Habib
JTPG (Jurnal Teknologi Pertanian Gorontalo) Vol 9 No 1 (2024): Jurnal JTPG (Mei)
Publisher : PROGRAM STUDI MESIN DAN PERALATAN PERTANIAN

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30869/jtpg.v9i1.1325

Abstract

Daun kelapa sawit memiliki beberapa manfaat, meskipun tidak sepopuler atau sebanyak manfaat dari buahnya. Pada penelitian ini, dimanfaatkan daun kelapa sawit sebagai bahan tambahan dalam pembuatan permen daun kelapa sawit untuk mengoptimalisasikan penggunaan daun kelapa sawit yang diolah menjadi makanan. Dilakukan uji kesukaan panelis menggunakan pengujian organoleptik untuk mengetahui tingkat kemanisan permen yang diminati pelanggan. Sebanyak 30 panelis tidak terlatih diminta tanggapan pribadinya tentang kesukaan atau ketidaksukaan terhadap permen kelapa sawit yang disajikan dengan menggunakan skala 1 (satu) sampai 5 (lima): (1) Sangat tidak suka, (2) Tidak suka, (3) Netral, (4) Suka dan (5) Sangat suka. Diantara panelis terdiri dari 25 laki-laki dan 5 wanita dengan interval usia diantara 17 – 23 tahun. Hasil analisis data menunjukkan bahwa Panelis lebih mengutamakan rasa manis permen daun kelapa sawit yang menggunakan konsentrasi gula 300gr dengan kode sampel 333 untuk semua pengulangan. Rata-rata semua panelis memberikan skala tertinggi untuk parameter warna, aroma, tekstur dan rasa. Warna merupakan salah satu penentuan produk salah satu ciri khas dalam permen daun kelapa sawit dimana warna pada kode 322 merupakan warna yang paling netral, tidak terlalu pucat dan tidak terlalu kecoklatan. Hal ini disebabkan oleh kadar gula yang normal pada perlakuan 322 dengan konsentrasi sebanyak 50%.
Co-Authors Dawolo, Stephania Anasthasha Desi Ardilla Hasibuan, Asmaul Habib Ketaren, Bunga Raya Padang, Sheila Saharani Br Romauli, Nauas Domu Marihot Zahari, Muhammad Pari