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All Journal Window of Health : Jurnal Kesehatan VISI : Jurnal Ilmiah Pendidik dan Tenaga Kependidikan Pendidikan Non Formal JURNAL FARMASIMED (JFM) Jurnal Ilmiah Manajemen Kesatuan Moderasi; Jurnal Studi Ilmu Pengetahuan Sosial Healthy Tadulako Journal (Jurnal Kesehatan Tadulako) PERTANIAN TROPIK re-JIEM (Research Journal of Islamic Education Management) International Journal of Education and Teaching Zone Jurnal Ilmu Pendidikan dan Sosial JIP: Jurnal Ilmu Pendidikan AMMA : Jurnal Pengabdian Masyarakat Journal of International Multidisciplinary Research Polynom: Journal in Mathematics Education LA RIBA: Jurnal Perbankan Syariah Journal of Rural Community Development (JRCD) Jurnal Pengabdian Cendekia Journal Of Health Science Community JPT : Jurnal Pendidikan Tematik
Miranti
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Religion Agriculture, Biological Sciences & Forestry Humanities Chemistry Civil Engineering, Building, Construction & Architecture Dentistry Economics, Econometrics & Finance Education Environmental Science Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Journal : PERTANIAN TROPIK

 1 
Effect of Yellow Sweet Potato Substitution and Egg Yolk Amount in Making Wet Noodles: - Paramuji, Muji; Wanbahroni Jiwar Barus; Miranti; Aprilawati Sitompul; Muhammad Nuh; Eka Ayutiningsih
Jurnal Online Pertanian Tropik Vol. 9 No. 3 (2022): JURNAL ONLINE PERTANIAN TROPIK
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/jopt.v9i3.10408

Abstract

Most of the noodles are made from wheat flour, for countries that do not produce wheat this is a problem because the need for wheat must be imported and generates a large amount of foreign exchange. This situation resulted in research involving the use of non-wheat flour or mixing wheat flour with other flour to produce noodles. This study aims to determine the effect of the substitution of wheat flour with yellow sweet potato and the amount of egg yolk in the manufacture of wet noodles. The study used a factorial completely randomized design (CRD), which consisted of two factors, namely: substitution of wheat flour with yellow sweet potato with the code "U" consisting of 4 levels; U1 = 10 %; U2 = 20 %; U3 = 30 %; U4 = 40 %. Egg yolk amount, and with code "T" which consists of 4 levels; T1 = 5 %, T2 = 10 %, T3 = 15 %, and T4 = 20 %. Parameters observed were yield, protein content, moisture content, stretchability, and organoleptic test of texture, color, and taste. The research was carried out at the UISU Faculty of Agriculture laboratory, Medan. The main ingredient used in this research is yellow sweet potato. The results of statistical analysis on each parameter concluded that the substitution of wheat flour with yellow sweet potato had a very significant effect (P<0.01) on the yield, protein content, water content, tensile strength value, organoleptic texture, color, and taste of noodles. Wet. The amount of yolk dose had a very significant effect (P<0.01) on protein content, moisture content, tensile strength value, organoleptic texture, color, and taste of wet noodles. The two treatment factors did not show any interaction. To produce wet noodles with the best quality, you can substitute up to 30% wheat flour with yellow sweet potato and use 20% egg yolk.
Purple Sweet Potato Flour Substitution And Fermentation Time In White Bread Modification Miranti; Muji Paramuji; Barus, Wan Bahroni Jiwar; M. Nuh; Faridhil Wafiq
Jurnal Online Pertanian Tropik Vol. 11 No. 2 (2024): JURNAL ONLINE PERTANIAN TROPIK
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/jopt.v11i2.15921

Abstract

The rapid development of noodle consumption in Indonesia provides this lesson that noodles are a type of food by needs or favorite Indonesian consumers, it could even be said that noodles have become an alternative food main after rice. The management of purple sweet potatoes is another alternative to consuming carbohydrates so that they can be processed into food products such as bread, pasta, noodles instant, etc. Utilization of sweet potatoes purple can also be substituted with wheat flour and is the first step in reducing the consumption of wheat flour, remembering that Indonesia is not a wheat-producing country which is the raw material for wheat flour, so it is an advantage because No need to import flour wheat. This research aims to find the best substitution for purple sweet potato with wheat flour and the best drying temperature in producing modified dry noodles. The design model used in this research was a completely randomized design (RAL) factorial consisting of two factors that is: Factor I (U = Substitution of purple sweet potato with wheat flour) consisted of 4 treatments namely: U1 (20%:80%), U2 (30%:70%), U3 (40%:60%), and U4 (50%:50%). Factor II (S = Drying Temperature) consists of 4 treatments, namely: S1 (65° C), S2 (70° C), S3 (75° C) and S4 (80° C). The parameter observed consists of rate water, rate ash, rate fat, organoleptic texture, taste, and color. The results of the research show that the substitution of purple sweet potato with wheat flour is influential and very significant (P>0.01) to rate water, rate ash, organoleptic texture, taste, and color but the effect is not significant (P<0.05) to rate fat. Temperature drying influences different very significantly (P>0.01) to rate water and rate ash. However influential no significant (P<0.05) on fat content, organoleptic texture, taste, and color. Interaction treatment is influential with no significance (P<0.05) for all parameters analyzed. To obtain noodles dry sweet potato purple which is quality good recommended for use 20% sweet potato purple, 80% flour wheat, and temperature drying 80° C.
Co-Authors Adhistie Indah Sari Adib , Muhtasyim Antia, Vindy Aprilawati Sitompul Apriliani Nur Rizky Bagus Setiawan Barus, Wan Bahroni Jiwar Br Purba, Sri Ulina Burhanuddin Latif Dinda Ajeng Riska Eka Ayutiningsih Evha Putri Ramadanti Fadhila, Jihan Faridhil Wafiq Fauziah Amining Fazrin, Intan Fitri Utami, Inda Gabriella Bamba Ratih Lintin Gading Julio Perkasa Hairunnisa Henny Helmi I Putu Fery Immanuel White Ilyas Kamal Samudra indah Indra Gunawan Indri Dwi Cahyaningtyas Jane Mariem Monepa Jasmine Nurul Izzah Jufani Nurrizqi Ketut Suarayasa Kiky Handayani Letisa M. Nuh Magdalena Marlina, Asti Maulana, Lucky Hikmat Medryarina Kurniasih Meilinasari Meilisa Silviana Patodo Meisyalerita Mochamad Rachmat Muhammad Nuh Muji Paramuji Muntikah Muthia Aryuni Nenda Nindi Nur Azizah Nurdina Nurdina Nursawiyah Oci Mulia Sari Paramuji, Muji Putri, Tyarasya Salsabila Rosmida M. Marbun Sabrina Nursa'bani Suprapto Sarah Rolian Sella Mutiara Sinaga, Hanif Zaidan Siti Ansoriyah Siti Nurrohmah Siti Rahmawati Suci Wulandari Sugeng Wiyono Sugeng Wiyono Tiara Etisya Arief Tyarasya Salsabila Putri Venny Putri Wulandari Wanbahroni Jiwar Barus Yusti Asmeri Zebua, Kristian Cahayani Zubaidah