Article Per Year (5 Year)
p-Index From 2021 - 2026
2.495
P-Index
This Author published in this journals
All Journal BIOTROPIA - The Southeast Asian Journal of Tropical Biology Agrointek JURNAL INTEGRASI PROSES Jurnal Agroekoteknologi Biodidaktika : Jurnal Biologi dan Pembelajarannya Martabe : Jurnal Pengabdian Kepada Masyarakat AGROLOGIA : Jurnal Ilmu Budidaya Tanaman Asian Journal of Agriculture Jurnal Teknik Mesin Food ScienTech Journal Journal of Applied Science, Engineering, Technology, and Education Jurnal Abmas Negeri (JAGRI) Journal of Nutrition Science Jurnal Pengbdian Teknik Mesin JUSTER: Jurnal Sains dan Terapan Eduvest - Journal of Universal Studies Agrimas : Jurnal Pengabdian Masyarakat Bidang Pertanian
Mohamad Ana Syabana
Universitas Sultan Ageng Tirtayasa
Aerospace Engineering Agriculture, Biological Sciences & Forestry Arts Humanities Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Neuroscience Nursing Physics Public Health Social Sciences Veterinary Other

Published : 21 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 Adi Susanto AINUN NAFISAH Ainun Nafisah, Ainun Alansar, Toufik Andree Saylendra Anisa Hadiyana Annisah Nurul Izzah Deri Ramdhani Dhimas Satria Dimas Maulana Putra Dodi Hermawan Dwinanto Dwinanto Dwitya Estu Nurpramana Dzikribillah, Muhammad Dhabit Edi Jauhari PK Eli Korlina, Eli Elly Surahadikusuma Endah Pamuji Ningsih Fakhira, Nadya Fitri Normasari Fitria Riany Eris Hamdan Akbar Notonegoro Hariyanti, Rahma Hendra Hendra Hendrawan Syafrie Hery Sutrawan Nurdin, Hery Sutrawan iim rohimah Imas Rohmawati, Imas Intan Puspanita Ira Geraldina Julia Safitri Khalifa, Muta Ali Komariyah, Dedeh Krisdianto, Nanang Kusumasari, Septariawulan Maryani, Yeyen Meindrawan, Bayu Mekro Permana Pinem Muhammad Dhabit Dzikribillah Munandar, Erik Muthmainah, Sayyidah Najah, Zulfatun Nia Ariani Putri Novita Ekasari Nuniek Hermita Pipit Marianingsih Puji Wulandari Puji Wulandari Kuncorowati Putri, Nezly Nurlia Putri, Nia Ariani Putri, Nia Ariani Rahma Hariyanti Rifqi Ahmad Riyanto RITA HARNI Riyanto, Rifqi Ahmad Riziani, Dina Rusmana, Rusmana Sabighoot , Yus Alvar Samara, Reizza Muhammad Giyats Al Hisyam Dwi Septariawulan Kusumasari Shofiatul Ula Siti Agustina, Siti Siti Hardiyanti Sjaifuddin, Sjaifuddin Solahudin, Edo Ahmad Sri Rahayuningsih Sulistyono, Bakti Supriadi Supriadi Susiyanti . Susiyanti, Susiyanti Tubagus Bahtiar Rusbana Tubagus Bahtiar Rusbana, Tubagus Bahtiar Vega Yoesepa Pamela Wartono Wartono Widi Amaria Widodo Widodo WIJAYA, RUSBIANTO Winda Nurtiana Winda Nurtiana Yonida Salsabila Zulfatun Najah