Article Per Year (5 Year)
p-Index From 2020 - 2025
0.947
P-Index
This Author published in this journals
All Journal Community Development Journal: Jurnal Pengabdian Masyarakat Journal of Nutrition Science Jurnal Pengbdian Teknik Mesin Eduvest - Journal of Universal Studies GABBAH : Jurnal Pertanian Dan Perternakan
Najah, Zulfatun
Unknown Affiliation
Aerospace Engineering Agriculture, Biological Sciences & Forestry Humanities Chemistry Computer Science & IT Economics, Econometrics & Finance Education Engineering Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Neuroscience Nursing Public Health Social Sciences Veterinary

Published : 5 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search
Journal : Journal of Nutrition Science

 1 
The Effect of Beneng Taro Flour (Xanthosoma undipes K. Koch) and Rice Bran (Oryza sativa L.) Substitution on the Physical and Sensory Characteristics of Bread Nurtiana, Winda; Najah, Zulfatun; Syabana, Mohamad Ana
Journal of Nutrition Science Vol 4, No 2 (2023): November, 2023
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/jns.v4i2.7593

Abstract

Beneng taro is an indigenous tuber from Banten which is rich of functional components such as dietary fiber and carotenoid pigments. So far, processing of beneng taro has not been developed. One of method to process it is to make into flour. Another material that is not utilized is rice bran. Rice bran is a by-product of rice milling which has only been used as animal feed, but the majority of functional components in rice accumulate in rice bran such as dietary fiber, oryzanol, and phytosterol compounds. The application of beneng taro flour and rice bran for food products can increase food diversification, beside of that it can reduce the use of wheat flour. The purpose of this study was to evaluate the effect of adding beneng taro flour and rice bran to bread on the physical and sensory characteristics. This study used a completely randomized design (CRD) with one factor, namely the ratio of wheat flour: beneng taro flour: rice bran (control, 65:30:5; 65:25:10; 65:20:15). This research was carried out in two repetitions. The result of this research were the increase of rice bran and the decrease of beneng taro flour substitution in bread decrease the expansion ratio, lightness (L*) of the crust and crumb, a* chromaticity of the crust, b* chromaticity of the crust and crumb, hue (oh) of the crust and crumb, and sensory acceptance. However, the increase of rice bran and decrease of beneng taro flour substitution increased density of dough, density of bread, and a* chromaticity of the crumb. Based on the results of sensory analysis, the bread with 65:30:5 formula was the best formula because it was close to the control.
Co-Authors Adiwinata, Doni Ainun Nafisah, Ainun Dzikribillah, Muhammad Dhabit Fitria Riany Eris Fitriyani Fitriyani Hariyanti, Rahma Kusumasari, Septariawulan Mohamad Ana Syabana, Mohamad Ana Muthmainah, Sayyidah Nurpitriani, Irna Pamela, Vega Yoesepa Puji Wulandari Kuncorowati Putri, Nezly Nurlia Putri, Nia Ariani Riyanto, Rifqi Ahmad Siti Agustina, Siti Tampenawas, Russel Yehezkiel Tubagus Bahtiar Rusbana, Tubagus Bahtiar Winda Nurtiana