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All Journal AGRITEKNO, Jurnal Teknologi Pertanian
Swasti, Yuliana R
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Agriculture, Biological Sciences & Forestry

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Kualitas Nutrisi dan Organoleptik Non-Flaky Crackers dengan Penambahan Berbagai Bahan Pangan Alami Kaya Serat Pangan Santoso, Yovie F; Pranata, Fransiscus S; Swasti, Yuliana R
AGRITEKNO: Jurnal Teknologi Pertanian Vol 10 No 1 (2021): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2021.10.1.1

Abstract

Dietary fibre is a food component, which has an important role in human health. Dietary fiber consumption promotes cardiovascular health, weight management, and other benefits. Indonesia has an abundance of natural food ingredients, making it easy to meet human dietary fiber requirements. Non-flaky crackers are a bakery product such as snacks with no layers inside and have a neutral or slightly sweet and salty favour. Some natural ingredients added to non-flaky crackers are green bean, microalgae, citrus seeds, broccoli co-products, Hibiscus sabdariffa residue and blackcurrant pomace. The addition of natural ingredients can increase the nutrition and organoleptic quality of non-flaky crackers. Keywords: Dietary fibre; natural ingredients; non-flaky crackers; nutrition content; organoleptic ABSTRAK Serat pangan merupakan komponen pada makanan yang memiliki peran penting bagi kesehatan manusia. Konsumsi serat pangan dapat membantu meregulasi kesehatan kardiovaskular, menyeimbangkan berat badan dan kesehatan lainnya. Indonesia memiliki keberagaman bahan pangan alami yang berlimpah, oleh karena itu mudah untuk memenuhi kebutuhan serat pangan bagi manusia. Non-flaky crackers adalah produk bakery berupa snack, yang tidak memiliki lapisan di dalamnya dan memiliki rasa netral, atau sedikit manis dan asin. Beberapa bahan yang dapat ditambahkan pada non-flaky crackers untuk meningkatkan kadar serat diantaranya adalah kacang polong, mikroalga, biji jeruk, brokoli co-products, Hibiscus sabdariffa residue dan blackcurrant pomace. Penambahan bahan pangan alami tersebut meningkatkan kualitas nutrisi dan organoleptik non-flaky crackers. Kata kunci: Bahan alami; kadar nutrisi; non-flaky crackers, organoleptik; serat pangan
Kualitas Biskuit Kombinasi Tepung Uwi Ungu (Dioscorea alata) dan Tempe Kacang Merah (Phaseolus vulgaris L.) br Sinuraya, Theresia U; Pranata, Franciscus S; Swasti, Yuliana R
AGRITEKNO: Jurnal Teknologi Pertanian Vol 13 No 1 (2024): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2024.13.1.42

Abstract

Biscuits are a popular snack among people of all ages. The combination of purple yam flour (Dioscorea alata L.) and red bean tempeh flour (Phaseolus vulgaris L.) as a substitute for wheat flour is expected to increase the nutritional value of biscuits. The purpose of this study was to determine the effect of the combination of purple yam and red bean tempeh flour on the quality of biscuits through chemical, physical, and microbiological analyses and to compare the quality of biscuits produced using combinations of purple yam flour and red bean tempeh. This study employed a Completely Randomized Design with four flour combinations: the control (100% wheat flour), treatment A (60% wheat flour:20% purple yam flour:20% red bean tempeh flour), treatment B (60% wheat flour:25% purple yam flour:15% red bean tempeh flour), and treatment C (60% wheat flour:30% purple yam flour:10% red bean tempeh flour). The results showed that purple yam flour and red bean tempe flour affect the ash, protein, lipid, insoluble fiber, soluble fiber, and fracturability of biscuits. The best biscuit based on chemical, physical, and microbiological analyses was produced using the combination of 60% wheat flour:20% purple yam flour:20% red bean tempeh flour.
Mi Basah dengan Substitusi Tepung Tempe Koro Benguk (Mucuna pruriens L.) dan Ekstrak Pektin Albedo Jeruk Bali (Citrus maxima) Subagio, Aluysia; Pranata, Franciscus S; Swasti, Yuliana R
AGRITEKNO: Jurnal Teknologi Pertanian Vol 14 No 2 (2025): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2025.14.2.235

Abstract

Wet noodles are noodles made from wheat flour and cooked by boiling. However, wet noodle generally lack nutrients, prompting research to address this issue. This study utilizes velvet bean flour as a partial substitute for wheat flour and pectin extracted from pomelo albedo as a binding agent. The aims are to assess the chemical, physical and microbiological qualities of wet noodles formulated with velvet bean flour and pomelo albedo pectin extract, as well as to determine the optimal concentration that yields the best product quality. The researchers aim to utilize velvet beans for their protein-rich nutritional function and to make use of pomelo albedo waste. A completely randomized design was used with 4 treatment levels consisting of ratios of wheat flour, velvet bean flour, and pomelo albedo pectin extract: 100:0:0 (K),70:25:10 (A), 70:20:15 (B), and 70:15:20 (C). The data were analyzed using the one-way ANOVA method with a 95 % confidence level, followed by DMRT to determine the significant differences among treatments. The results indicate that wet noodles had moisture content ranging from 60,31-63,45 %., ash content 0,5-0,71 %, fat content 0,53-1,76 %, protein content 5,06-8,9 %, carbohydrate content 25,44-31,73 %, insoluble fiber 4,53-11,1 %, soluble fiber 13,-21,67 %, cooking loss 4,92-11,8 %, tensile strength 0,003-0,0055, total plate count and yeast mold count meeting the SNI 2987:2015 quality standard. The formulation with the best overall quality was 70:15:20.
Co-Authors br Sinuraya, Theresia U Pranata, Franciscus S Pranata, Fransiscus S Santoso, Yovie F Subagio, Aluysia