Garuda - Garba Rujukan Digital

p-Index From 2021 - 2026

1.513

P-Index

This Author published in this journals

All Journal JIPTEK : Jurnal Ilmiah Pendidikan Teknik dan Kejuruan Indonesian Journal of Educational Research (IJER) IJIE (Indonesian Journal of Informatics Education) DWIJA CENDEKIA: Jurnal Riset Pedagogik Jurnal Karinov Journal of Informatics and Vocational Education Nabatia Algoritma: Jurnal Matematika, Ilmu Pengetahuan Alam, Kebumian dan Angkasa Akhlak: Jurnal Pendidikan Agama Islam Dan Filsafat Reflection: Islamic Education Journal Moral : Jurnal Kajian Pendidikan Islam Hidayah : Cendekia Pendidikan Islam dan Hukum Syariah

Basori Basori

Unknown Affiliation

Author-ID : 2559899

Religion Agriculture, Biological Sciences & Forestry Humanities Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Industrial & Manufacturing Engineering Mathematics Mechanical Engineering Social Sciences Other

Published : 23 Documents Claim Missing Document

Claim Missing Document

Articles

Title

The Effect of the Proportion of Tapioca Flour with Chicken Leg Skin and Bones on the Quality of Chicken Leg Crackers Dendy Kurnia Putra; Basori Basori
Nabatia Vol 2 No 1 (2014): July
Publisher : Universitas Muhammadiyah Sidoarjo

Barefoot processing is widely used as food products in Indonesia and one of the products is cracker. Therefore, production of high quality cracker is required to study the proportion of ingredients. The aim of this study was to determine the best proportion of tapioca, chicken skin and chicken leg bone towards cracker quality. The cracker was treated based on proportion (g) of tapioca, chicken skin and chicken leg bone as follows: T1 (100:50:0), T2 (100:0:50), T3 (100:25:25), T4 (100:33:17), T5(100:17:13), T6 (80:70:0), T7 (80:0:70), T8 (80:35:35), T9 (80:47:3), T10 (80:23:47). The experiment was arranged by randomized block design (RBD), which were run triplicate, thus all samples were obtained 30 experiment units. The observed variables were classified by chemical analysis (protein, water, Ca), physical analysis (degree of expansion and mass expansion), and sensory evaluations (color, aroma, flavor and crispiness). The data was analyzed using ANOVA followed by HSD 5 % and the organoleptic were analyzed by Friedman test. The results were significantly different based on protein and color. However, the datas were not significantly different based on taste, aroma, crispiness, degree of expansion and mass expansion. T5 was identified as best characteristic, notably the proportion of tapioca:chicken skin:chicken leg bone was 100:17:33. Its characteristic based on protein, moisture, calcium, mass expansion, degree of expansion were 3.96 %, 10.24 %, 176.8 mg/100g, 0.20 %, and 5.97%, respectively. In the other hand, sensory value based on color, aroma, flavor and crispiness were 5.07 (like), 4.7 (rather like), 5.03 (like), and 5.33 (like), respectively.

Garut (Marantha Arundinaceae L.) Starch-Based Cookies with Rice Bran and Whole Wheat Flour as a Source of Fiber Rofi’ul Kifayah; Basori Basori
Nabatia Vol 3 No 1 (2015): October
Publisher : Universitas Muhammadiyah Sidoarjo

The escalation of degenerative diseases can be prevented by consuming fibrous foods. This study focus onproduct development of cookies from arrowroot starch with the addition of rice bran and whole wheat flour as fiber source. The addition of fiber was conductedusing various concentration of 0-30%. Aim of this study was determinedto add therice bran and whole wheat flour against physical-chemical properties of cookies. The data of physical-chemical properties were analyzed by Anova, followed by HSD test, while the organoleptic data were analyzed using Friedman test and determining the best treatment using method effectiveness index (De Garmo). Best quality wasshowedon proportion of20% rice bran flour (P2) and 20% whole wheat (P5) with the average value of the water content in sequence P2 and P5 are: 2.50% and 2.67%, 1.44% and dietary fiber 1.67%, 8.35% protein and 57.12%, and 60.73% texture and 65.80%. Organoleptic datashowedpreferable panelist on the color scale of 3.69 (regular) and 4.8 (a bit like), a sense of scale 4.13 (regular) and 4.77 (a bit like), aroma scale of 4.57 (slightly like) and 4.73 (a bit like), and the texture scale 4.37 (regular) and 4.33 (regular).

Co-Authors A.G Tamrin Ade Zelda Savitri Siregar Agwin Degaf Aisha Barokah Ali Akbar Himawan Astika Wulansari Cucuk Wawan Budiyanto Daimatussalimah Daimatussalimah Daru Wahyuningsih Dearezha Priska Dendy Kurnia Putra Dwi Maryono Elis Setiawati, Elis Endang Widiyastuti Ernita Wira Hastuti Farid Suryandani Febri Candra Nur Baiti fika palupi Harir Mubarok Hendramawat Aski Safarizki Hery Purwanto Ismi Amrina Izzatul’Aisy Izzatul’Aisy Jeanti Rofiqoh Laksono Trisnantoro Latifa Nurul Audi Maf'ulah Maf'ulah Mifta Yuljannah Pasaribu Minarni Wijaya Ngatou Rohman Nur Fitria Anggrisia Nyenyep Sriwardani Pinasti Nur Handayaningtyas Ranto Ranto Reva Nur Amalya Reza Alinata Rini Umbarwati Rini Umbarwati Rofi’ul Kifayah Rosihan Ari Yuana Syifa Fauziyah Taufiq Lilo Adi Sucipto Tri Wibowo Windri Gusnita Yuli Kartika Putri Yuliana Rizka Ikhsanty Yusfia Hafid Aristyagama

Title Search

Found 2 Documents Search Journal : Nabatia

Abstract

Abstract

Title

Found 2 Documents
Search
Journal : Nabatia