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All Journal Jurnal Al-Maqayis Jurnal Pendidikan Fisika IDEAS: Journal on English Language Teaching and Learning, Linguistics and Literature Jurnal Ilmiah Pertanian al-Afkar, Journal For Islamic Studies Jurnal PAJAR (Pendidikan dan Pengajaran) Jurnal Teknologi Pertanian Geneologi PAI : Jurnal Ilmiah Bidang Pendidikan Agama Islam Khazanah Pengabdian 'Arabiyya: Jurnal Studi Bahasa Arab Jurnal Manajemen Pendidikan dan Ilmu Sosial (JMPIS) Jendela Pendidikan International Journal of Social Service and Research Edu Cendikia: Jurnal Ilmiah Kependidikan AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Jurnal Keperawatan At Tawasul: Jurnal Komunikasi dan Penyiaran Islam Abdi Widya: Jurnal Pengabdian Masyarakat Digital Transformation Technology (Digitech) Media Bina Ilmiah Literasi: Jurnal Pendidikan Guru Indonesia Jurnal Karajata Engineering Jurnal Pengabdian Pada Masyarakat Jurnal Ilmiah Pengabdian dan Inovasi Jurnal Sarjana Ilmu Budaya Journal of Sustainable Development and Regulatory Issues JURNAL KARYA ILMIAH MULTIDISIPLIN Presisi Jurnal Pengabdian Masyarakat Gudang Jurnal Multidisiplin Ilmu Tut Wuri Handayani : Jurnal Keguruan dan Ilmu Pendidikan International Journal of Economic, Finance and Business Statistics (IJEFBS) Darma Cendekia DEDIKASI : JURNAL PENGABDIAN KEPADA MASYARAKAT REFORM : JURNAL PENDIDIKAN, SOSIAL DAN BUDAYA Jurnal Manejemen, Akuntansi dan Pendidikan (JAMAPEDIK) Jurnal Manajemen Bisnis dan Kesehatan Ameena Journal Jurnal Pendidikan Nusantara Indonesian Journal of Technical and Vocational Education Training JIS: Journal ISLAMIC STUDIES Sipakatau: Jurnal Pendidikan dan Kebudayaan J-CEKI Strength : Jurnal Penelitian Teknik Mesin Al-Wasathiyah: Journal of Islamic Studies Jurnal Kajian Budaya & Media Jurnal Pendidikan Bahasa, Sastra, dan Pengajaran Jurnal Ilmiah Mandalika Education
Hasbullah
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Religion Aerospace Engineering Agriculture, Biological Sciences & Forestry Arts Humanities Astronomy Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Mathematics Mechanical Engineering Nursing Physics Public Health Social Sciences Other

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Journal : JURNAL KARYA ILMIAH MULTIDISIPLIN

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Review On Innovative Flours to Increase The Nutritional Value And Organoleptic Acceptabi;ity of Food, Especially Cakes, Slices of Bread and Pizza Nini, Rifni Novitasari; Tuty Anggraini; Hasbullah; Dini Hervani
Jurnal Karya Ilmiah Multidisiplin (JURKIM) Vol. 3 No. 3 (2023): Jurnal Karya Ilmiah Multidisiplin (Jurkim)
Publisher : Universitas Lancang Kuning

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31849/jurkim.v3i3.15716

Abstract

Most cakes, breads, and other snacks are made from wheat flour. Using wheat flour as processed food is not suitable for health because wheat flour contains gluten. With the growing awareness of the importance of health, there have recently been many studies on innovative flour substitutes for wheat flour in food processing, which are rich in beneficial bioactive components. This innovative flour is used in particular types of bread and pizza. This study aims to study the effect of innovative flour on the physical, texture, taste, and nutritional properties of bread and pizza dough. In addition, this research can also describe steps to optimize dough formulations with innovative flours to achieve healthier, low-gluten dough. The method used in writing this scientific work results from a Systematic Literature Review (SLR) from published scientific journals, national and international journals. From the literature obtained, it was found that innovative potato-based flour, peel, and grape seed-based innovative flour, innovative flour from avocado seeds, special flour from the leaves and stems of various colored cauliflower varieties, and a mixture of kamut and wheat flour added with glucomannan were innovations in consumption flour-based food.
Co-Authors Abd. Rahman Abdul Bari Abdul Wahab Achmad Taufik Ade Destri Deviana Ahmad Khalidi Ali Sunandar Amalina, Putri Amir Firmansyah Amril M Andjar Zunanto Andri Suryana Andri Suryana ANNISA HANDAYANI Anthony Anggrawan Arif, Joni Arisal Aristiawan, Danul Bahar, Alfiana Baiq Tsana’unnisak Bandu,M.Pd, Dra.Irianty Begovic Yahya, Aliya Izet Cahya Ridhatunnisa christofer satria Deva Krisiawati Dewi Syahbandi Dini Hervani Ernawati S. Kaseng Fauzan Prasetyo Fauziah, Rosynanda Nur Febriana Wenny Wijaya Ferdiansyah, Isa Fitria, Baiq Ganing, Enjelin Guslinda Helmita Herman Hervani, Dini Huda, Moh Abroril I Nyoman Subudiarta I Nyoman Yoga Sumadewa Irianty Bandu Irma Nurul Husnal Chotimah Isman Ivan Setiawan Jasman Jasman Jatna, R. Narendra Joni Suparman Kasanova, Ria Kasman, Usep Khairuddin Hamsin Lanang Sakti Latjuba, Ade Yolanda Lestari, Humaediah Lilik Widyawati Maemunah Mahendra Mamik Suendarti Mardi Adi Armin Masdiana Maulidia, Rani Maulidino H., Jovan Nabila Melati Rosanensi Miftahul Madani Miftahus Surur Minhajul Abidin Mohammad Zakki Azani Muh Jaelani Al-Pansori Muhammad Muhammad Hasyim Muhammad Umar Bin Abdul Razak Muhammad Zantoni Musaffah, Isnil Nirmala, Hastuti Noor, Muhammad Syamsuddin Novitasari, Rifni Nurfasila Nurhasanah Nurul Azmi Nurwijayanti Oom Rohmah Syamsudin Paneo, Sri Ayu Rahayu Paskori, Andi Faisal Pirmansyah Prasuri Kuswarini PRATIWI, Dian Ayu Putrawansyah Rahayu, Sri Ayu Rahmiati, Baiq Fitria Rani Aprianti Rani Maulidia Rasmiati Repa Hudan Lisalam Retnaningsih, Endang Ria Hendriani Riwan Rivaldo Marbun Rohmawati, Laili Rommy Andrian Rustiawan, Hafid Sajiman, Supardi Uki Santosa Santoso, Heroe Saputra, Idil satria wiguna Shafa, Qinan Nazratulya Sinta Dewi Siregar, Kardina Engelina Sri Wahyuni Masudah SUBUDIARTHA, I NYOMAN Sulistyahadi, Sulistyahadi Suparman, Joni Syaiful Anam Syarifahrahmiza Muzana Tengku Riza Zarzani N Tomi Tri Sujaka Tuty Anggraini U.S, Supardi Wahyuddin Wahyuni Masudah, Sri Wayan Canny Naktiany Yayan Sudrajat Yuniatul Azmi Zakariyati Zakrah, Siti Zufriady Zulfikri, Achmad Zunanto, Andjar