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Taufik, Moh
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Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Mechanical Engineering Social Sciences Other

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Journal : Jurnal Bioindustri

 1 
FORMULASI COOKIES DENGAN FORTIFIKASI TEPUNG TEMPE DENGAN PENAMBAHAN ROSELA (Hibiscus sabdariffa L.) Seveline Seveline; Nofi Diana; Moh. Taufik
JURNAL BIOINDUSTRI (JOURNAL OF BIOINDUSTRY) Jurnal Bioindustri: VOL. 1 NO. 2 (2019)
Publisher : Universitas Trilogi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31326/jbio.v1i2.78

Abstract

Cookies are a type of pastry that is consumed by many people from all of aged. Cookies can be consumed as a practical and healthy alternative food. This research aims to formulate cookies combined  from wheat flour and tempeh flour with addition of roselle. The use of tempeh flour in making cookies can increase protein levels because the protein content of tempeh flour is higher than in wheat flour. In addition, the important ingredients contained in the roselle petals are anthocyanin pigments that form flavonoids that act as antioxidants. The results of this study obtained 37.00% yield of tempeh flour and moisture content of 7.36%, ash content of 2.6%, protein content of 45.59%, fat content of 24.04 % and carbohydrate content of 0.134%. Roselle produced has yield of 80.5% and has a moisture content of 7.44 %, ash content of 6.28%, protein content of 6.29%, fat content of 1% and carbohydrate levels of 78.36%. Based on the result of hedonic test, formulas F1 was selected as the best formula. Products of tempeh flour cookies and roselle powder have a yield of 72 - 85.09%. The results of physicochemical analysis of F1 cookies obtained 2.40% ash content, 7.26% protein content, 29.62% fat content, 68.60% antioxidant activity EC50 µg/ml, 206.785 
FORMULASI FOODBARS BERBAHAN DASAR TEPUNG KULIT PISANG KEPOK DAN TEPUNG KEDELAI Chairunnisa Oktofyani Fanzurna; Moh. Taufik
JURNAL BIOINDUSTRI (JOURNAL OF BIOINDUSTRY) Jurnal Bioindustri: Vol. 2 No. 2 (2020)
Publisher : Universitas Trilogi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31326/jbio.v2i2.629

Abstract

This study aims to formulate and produce foodbars made from banana peel and soy flour. The use of banana skin aims to utilize food waste that has high enough fiber. The use of soy flour that has high protein. The ratio of the use of kepok banana peel flour and soy flour at formulation F1, F2, F3, F4 and F5 are 50:50, 40:60, 30:70, 20:80 and 10:90 respectively. Banana kepok leather flour produced has a moisture content 5.73%, ash content 11.86%, protein content 6.70%, fat content 16.44% and carbohydrate 59.27%, while soy flour produced has the moisture content 4.80%, ash content 3.88%, protein content 41.64%, fat content 28.44% and carbohydrate 21.24%. Based on the results of the hedonic, F5 was chosen as the selected formula of foodbar. The results of physicochemical characteristic of selected formula with the parameter of moisture content, ash content, protein content, fat content, carbohydrate content, dietary fiber content and texture test levels were 6.70%, 2.71%, 18.79%, 27.20%, 44.60% and 14.76 respectivily
Co-Authors Achmad Faqih Aimim-Tham, Sukanya Al Akbar, Ramadhana Fatahillah Amaliyah, Nada Rifqi Aminah Aminah Angga Prasetyo Aranggraeni, Renda Bachrul Amiq Bha’iq Roza Rakhmatullah Borman, M. Syahrul Chairunnisa Oktofyani Fanzurna Diamonda, Sadewa Aziz Emilia Ratih Saputri Emilia Ratih Saputri Eny Yulianti, Eny Erwin Aditya Pratama Fajar Wibisono Fitria, Yati GAMMA ADITYA RAHARDI Gandung Sugita Hanifah Nuryani Lioe Hasanur Mohammad Firdausi Heni Oktafiana Himmatul Barroroh Ilzamha Hadijah Rusdan Indah Putri Divia Ismail Yahya Khausan, Makmur Lilik Miftahul Khoiroh Manurung, Marintan Paskalia Marintan Paskalia Manurung Maya Adriyanti Mubarok, Imam Anas Mulfirana Nancy Dewi Yuliana Nofi Diana Nurwulan Purnasari PUDJI ASTUTI Qiram, Syahrul Rizky Kusumawardani Royyanuddin, Moh Saputri, Emilia Ratih Seftiono, Hermawan Septin Puji Astuti Seveline, Seveline Sri Wulandari, Khotimah Sugiarto, Imawan Sukayasa Syahidah Syahidah Wijaya , Alex Sandi Wijaya Murti Indriatama Wiratman, Ajus Yoni Atma