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Indah Epriliati
Teknologi Pangan, Fakultas Teknologi Pertanian, Universitas Katolik Widya Mandala
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Journal : Jurnal Teknologi Pangan dan Gizi

 1 
Potensi Dioscorea Dalam Pangan Fungsional Epriliati, Indah
Jurnal Teknologi Pangan dan Gizi Vol 1, No 1 (2000)
Publisher : Widya Mandala Surabaya Catholic University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (450.653 KB) | DOI: 10.33508/jtpg.v1i1.78

Abstract

Dioscorea merupakan tanaman yang menghasilkan umbi yang sangat besar manfaatnya untuk sumber pangan dan industri. Komponen bioaktif yang ada di dalam dioscorea diyakini akan memberikan manfaat bagi pengguna. Umbi Dioscorea berukuran besar dengan kandungan karbohidrat tinggi sehingga banyak digunakan sebagai makanan pokok, mempunyai potensi untuk menurunkan gula darah sehingga dikonsumsi oleh penderita diabetes melitus, kandungan mineral yang lebih besar dibandingkan umbi-umbian lain. Zat antigizi yang ada di dalam umbi adalah inhibitor amilase, tanin dan asam fitat, zat tersebut dapat didekomposisi oleh panas dan air.
PENGARUH PROPORSI TAPIKOKA DAN TEPUNG BERAS MERAH TERHADAP SIFAT FISIKOKIMIA DAN ORGANOLEPTIK KERUPUK BERAS MERAH S., Bernadette Maureen; Surjoseputro, Sutarjo; Epriliati, Indah
Jurnal Teknologi Pangan dan Gizi Vol 15, No 1 (2016)
Publisher : Widya Mandala Surabaya Catholic University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (741.295 KB) | DOI: 10.33508/jtpg.v15i1.1531

Abstract

ABSTRACT Diversification of red rice processing can increase utilization and consumption of red rice. Preliminary processing into flour can facilitate subsequent processing. One way of using the red rice flour is processing them into crackers. Crackers is a snack that has been known by Indonesian for a long time. The main material of crackers is tapioca that is replaced with red rice flour in this study. Substitution of tapioca with red rice flour affects the physicochemical (water content, expansion volume, level of hardness, color, oil absorption, and crude fiber content) and organoleptic properties (color, flavor, and crispness) of red rice crackers. The design of the study is a single randomized group design, spesifically proportion of tapioca and red rice flour which is made up of six levels of treatment, 0%, 10%, 20%, 30%, 40%, and 50%. Each level is repeated four times. The results showed that proportion of tapioca and red rice flour significantly affect the water content of raw and fried crackers, expansion volume, hardness, color (lightness, redness, yellowness), oil absorption, crude fiber content, and organoleptic properties of red rice crackers (color, flavor, and crispness). The higher substitution rate of tapioca with red rice flour, the lower the moisture content of raw crackers, expansion volume, oil absorption, lightness of raw and fried crackers, and panelists preference (color), and the higher hardness, water content of fried crackers, redness, yelowness, and crude fiber content. The best treatment based on organoleptic properties is crackers with 20% substitution of red rice flour.
Co-Authors AGUS PURWANTO Aning Ayucitra Anton Apriyantono Azor Yulianus Tefa Budi Endarto Christianto Adhy Nugroho Darmoatmodjo, L. M. Y. D. Dian I Y Ribka Stefanie Wongso, Paini Sri Widyawati, Tarsisius D B Fenny A K, Evelyn L W, Dian I Y Eko Prasetyo Eko Prasetyo Endang Siswati Endang Siswati Ester Papuani Yantewo Febrya Christin Handayani Buan Gogot Setyo Budi Hadi Santoso Laurentinus Haryono HARYONO Haryono Haryono Haryono Haryono Herman Hindarso INDRA PRATAMA PUTRA SALMON Laurentinus, Hadi Santoso Leo Eladisa Ganjari Mathelda Kurniaty Roreng Misail Epainetus Silla Mochammad Muchid Mochammad Muchid Mochammad Muchid, Mochammad Paini Sri Widyati Purwiyatno Hariyadi Ristiarini, Susana S., Bernadette Maureen Santoso , Budi Santoso, Budi Silla, Misail Epainetus Sipayung, Boanerges Putra Siswati, Endhang Sutarjo Surjoseputro, Sutarjo Wilda Lumban Tobing Yantewo, Ester Papuany Zita L. Sarungallo