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All Journal Pro Food Jurnal Pengabdian Magister Pendidikan IPA Jurnal Ilmiah Abdi Mas TPB Unram IJECS: Indonesian Journal of Empowerment and Community Services Agroteksos Jurnal Agro Dedikasi Masyarakat (JADM) Jurnal Pengabdian Masyarakat : Pemberdayaan, Inovasi dan Perubahan Journal of Agritechnology and Food Processing Jurnal Bakti Nusa Journal of Food and Agricultural Product Jurnal Teknologi dan Mutu Pangan Food and Agro-industry (FAGI) Journal Jurnal Perikanan
Cicilia, Siska
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Journal : Pro Food

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Karakteristik Tepung Jewawut yang Difermentasi dengan Bimo CF pada Lama Fermentasi yang Berbeda Cicilia, Siska; Basuki, Eko; Alamsyah, Ahmad; Yasa, I Wayan Sweca; Unsunnidhal, Lalu; Jannah, Nuzuliya Miftahul
Pro Food Vol. 10 No. 2 (2024): Pro Food (Jurnal Ilmu dan Teknologi Pangan)
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v10i2.468

Abstract

Millet is a cereal with high nutritional content and has the potential to be a substitute for wheat. This research aimed to determine the characteristics of millet flour fermented by Bimo CF at different fermentation times.  This research was conducted using a completely randomized design with one factor (fermentation time). It consisted of P1 (0 hours), P2 (12 hours), P3 (24 hours), P4 (36 hours), and P5 (48 hours). The resulting product of each treatment's water content, ash content, crude protein content, lightness, and yield were analyzed as tested parameters. Observation data were analyzed using ANOVA and further tested using Honest Significant Difference Test at a significance level of 5%. The result showed that fermentation period treatment using Bimo CF starter had a significantly different effect on water, ash, crude protein content, lightness, and yield. The 12-hour fermentation treatment is the recommended treatment to produce fermented millet flour, with a water content of 2.78%, ash content of 2.41%, crude protein content of 7.41%, lightness of 73.11, and yield of 45.5%.
Pengaruh Rasio Terigu, Mocaf, dan Tepung Kacang Hijau Terhadap Mutu Mi Basah Wafiyah, Wafiyah; Basuki, Eko; Cicilia, Siska
Pro Food Vol. 11 No. 1 (2025): Pro Food (Jurnal Ilmu dan Teknologi Pangan)
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v11i1.423

Abstract

Noodles are a food product made from wheat with the addition of other food ingredients. In the current market, people are familiar with various types of noodle products, namely wet noodles, dry noodles, and instant noodles. Wet noodles are a type of noodle that has undergone a boiling process after the cutting stage and before being marketed. This research aimed to determine the effect of the ratio of mocaf, wheat flour, and mung bean flour on the quality of wet noodles. The research method used was a completely randomized design (CRD) with treatments in the form of the ratio of wheat: mocaf: mung bean flour, consisted of MB1 (40%: 60%; 0%); MB2 (40%: 50%: 10%); MB3 (40%: 40%: 20%); MB4 (40%: 30%: 30%); MB5 (40%: 20%: 40%); and MB6 (40%: 10%: 50%). Observation data were analyzed using ANOVA and further tested using the Honest Significant Difference test at the 5% significance level. The results showed that the ratio of wheat flour, mocaf, and mung bean flour gave significantly different effects on moisture content, ash content, protein content, and organoleptic quality of wet noodles. The ratio of 40% wheat flour, 40% mocaf, and 20% mung bean flour was the recommended treatment because it can produce wet noodles with with chemical quality including moisture content 56.19%; ash content 1.09%; protein content 6.07%, and organoleptic quality that is favored by panelists with a slightly chewy texture, no unpleasant taste, no unpleasant aroma, and a pale yellow color.
PENGARUH RASIO MOCAF DAN BUBUR RUMPUT LAUT (E. cottonii) TERHADAP KARAKTERISTIK KERIPIK BROWNIES Soewondo, Galuh Ayuningtyas; Basuki, Eko; Cicilia, Siska
Pro Food Vol. 9 No. 2 (2023): Pro Food (Jurnal Ilmu dan Teknologi Pangan )
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v9i2.326

Abstract

Brownie chips are one of the brownie innovations with a crunchy texture and are made from wheat flour. An alternative substitute for wheat in making brownies is mocaf and seaweed pulp is added to improve its characteristics. This study aimed to determine the effect of the ratio of mocaf and seaweed pulp (E. cottonii) on the nutritional value, physical, and organoleptic properties of brownie chips. This study used a completely randomized design (CRD) with 5 treatments, namely ratio of mocaf and seaweed pulp (E. cottonii) P1 (100%:0%), P2 (90%:10%), P3 (80%:20%), P4 (70%:30%), P5 (50%:50%). Parameters observed were moisture content, crude fiber content, protein content, baking powder and organoleptic (aroma, taste, texture and color). Observations were analyzed using analysis of variance (Analysis of Variance) at the level of 5% using the application Co-State. Further test was carried out using the Least Significant Difference (LSD) for significant difference data. The results showed that the ratio of mocaf and seaweed pulp (E. cottonii) gave significantly different effect on moisture content, crude fiber, protein, breaking power and organoleptic tests (hedonics and scoring) texture and taste, but not significantly different on organoleptic tests (hedonics and scoring) aroma and color.The best treatment was obtained in P3 treatment (80%: 20%) with 4,03% moisture content, 3,37% crude fiber content, 4,92% protein content, 3,75N fracture power; and all organoleptic parameters including aroma, taste, texture and color were accepted by the panelists based on the hedonic test with a like level of preference.
Co-Authors -, Sulaemah Afni, Nur' Agustono Prarudiyanto, Agustono Ahmad Alamsyah Alamsyah Amaro, Moegiratul Amrullah Amrullah Amuddin Anggriani, Lila Ayu, Hanifah Baiq Rien Handayani, Baiq Rien Dewi, Endang Purnama Dody Handito, Dody Eko Basuki, Eko Elya Antariksana Bachmida Firman Fajar Perdhana Firmansyah, Surya Ananda Gunawan Gunawan Handito, Dodi Husnul Khotimah Jannah, Husnul Jannah, Nuzuliya Miftahul Kholisah, Mutia Nur Lingga Gita Dwikasari, Lingga Gita Muspi'ah, Aida Mutia Devi Ariyana, Mutia Devi Nur Afni OKI SAPUTRA Oktaviana, Sari Partiwi, Eka Pertiwi, Made Gendis Putri Qabul Dinanta Utama Rasyd, Riezka Zuhriatika Rasyda, Riezka Zuhriatika Rini Nofrida Roja, Nabillah Safitri, Baiq Idiya Sagita, Dwi Sari, Ira Musfita Sarjan, M Satrijo Saloko Setyaning Pawestri Soewondo, Galuh Ayuningtyas Sri Widyastuti Suari, Rafika Sudarli, Sudarli Sukma, Dinda Galuh Tri Isti Rahayu, Tri Isti Unsunnidhal, Lalu Wafiyah Wafiyah Widhiantari, Ida Ayu Widyasari, Rucitra Yasa, I Wayan Sweca Yesica Marcelina Romauli Sinaga Zainuri Zainuri -, Zainuri Zainuri Zainuri, Zainuri