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Herawati, Netti '
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Agriculture, Biological Sciences & Forestry

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PEMANFAATAN PATI SAGU DAN TEPUNG UDANG REBON SEBAGAI BAHAN BAKU PEMBUATAN KERUPUK Asmir, Syaiful '; Herawati, Netti '; ', Rahmayuni '
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 3, No 2 (2016): Wisuda Oktober Tahun 2016
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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The research was to determine the effect of sago starch and rebon flour combination to the quality of sago crackers (According to SNI No. 02-7141-2009). A Completely Randomized Design used that consists of four treatments and four replications. The treatments were K1U1 (100% sago starch and 0% rebon flour), K2U2 (90% sago starch and 10% rebon flour), K3U3 (85% sago starch and 15% rebon flour), and K4U4 (80% sago starch and 20% rebon flour). The data obtained were analyzed using Analysis of Variance and followed by Duncan's New Multiple Range Test (DNMRT) at 5%. The result showed that the addition of  ratio sago starch and rebon flour significantly affected on moisture content, ash content, protein contents, and swelling power of crackers. The best treatment was  K4U4 that contains 10.15% moisture content and 13.12% protein, both of contents has fit with (SNI No. 02-7141-2009). Moreover the treatment has 2.31% ash contents and 59.56% swelling power. Based on organoleptic test, the choosen crackers treatment has grey coloured, shrimp flavorful, shrimp taste, slightly crunchy and preferred by the panelists.   Keywords: Combination, sago starch, flour rebon.
KAJIAN PENAMBAHAN BUBUR KULIT BUAH NAGA MERAH (Hylocereus polyrhizus), TEPUNG MOCAF DAN TEPUNG TEMPE DALAM PEMBUATAN KUKIS ', Indrianto '; Herawati, Netti '; ', Rahmayuni '
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 3, No 2 (2016): Wisuda Oktober Tahun 2016
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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The purpose of this study was to obtain powder formulations mocaf flour and pureed red dragon fruit leather best on the nutritional value of cookie-generated and with the SNI 01-2973-1992. This study uses a completely randomized design (CRD) with four treatments and four replications. The treatment in this study is K1 (mocaf flour 30%, pureed fruit peel red dragon 5%), K2 (mocaf flour 25%, pulp skin red dragon fruit 10%), K3 (mocaf flour 20%, pulp skin red dragon fruit 15 %) and K4 (mocaf flour 15%, red dragon fruit peel pulp 20%). The results showed that the treatment provides significant effect on moisture content, ash content, protein content, sensory assessment by descriptive and hedonic. Cookie-best treatment in this study is K2 with a water content of 4.32%, ash content of 1.98%, 9.56% protein content and the antioxidant content of 9.56%. Keywords: Red Dragon Fruit skin, Mocaf , Tempeh Flour, cookies
Co-Authors ', Indrianto ' ', Rahmayuni ' Asmir, Syaiful '