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All Journal Jurnal Gizi dan Pangan NUTRIRE DIAITA WARTA Jurnal Kesehatan Jurnal Media Gizi Indonesia (MGI) Darussalam Nutrition Journal Ilmu Gizi Indonesia SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Journal of Community Services and Engagement GHIDZA: Jurnal Gizi dan Kesehatan TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Pontianak Nutrition Journal (PNJ) Jurnal Kesmas dan Gizi (JKG) Instructional Development Journal Abdi: Jurnal Pengabdian dan Pemberdayaan Masyarakat PREPOTIF : Jurnal Kesehatan Masyarakat Journal of Applied Engineering and Technological Science (JAETS) Community Development Journal: Jurnal Pengabdian Masyarakat JURNAL ILMIAH AGRINECA Journal SAGO Gizi dan Kesehatan Poltekita: Jurnal Pengabdian Masyarakat MAHESA : Malahayati Health Student Journal Journal La Lifesci Nutriology: Jurnal Pangan, Gizi, Kesehatan Sagu Jurnal Sains dan Teknologi Prosiding University Research Colloquium Jurnal Pangan Kesehatan dan Gizi (JAKAGI) Jurnal Inovasi Pengabdian dan Pemberdayaan Masyarakat Ranah Research : Journal of Multidisciplinary Research and Development Pontianak Nutrition Journal (PNJ) Physical Therapy Journal of Indonesia FISIO MU: Physiotherapy Evidences Journal of Community Services and Engagement: Voice of Community (VOC) Jurnal Abdimas Kesehatan
Pramudya Kurnia
Universitas Muhammadiyah Surakarta
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KEKERASAN, KERAPUHAN DAN DAYA TERIMA KUKIS YANG DIBUAT DARI SUBSTITUSI TEPUNG BIJI MANGGA (Mangifera indica L.) Pramudya Kurnia; Kurnia Shinta Zulfiyani
Jurnal Sagu Vol 21, No 1 (2022)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (314.003 KB) | DOI: 10.31258/sagu.21.1.p.19-28

Abstract

Biji mangga adalah salah satu bahan pangan yang mempunyai sumber karbohidrat yang cukup tinggi. Biji mangga yang telah diubah dalam bentuk tepung dapat diolah menjadi produk makanan seperti kukis. Tepung biji mangga mengandung karbohidrat sebesar 69,77 g/100 g. Kukis dengan bahan dasar yang berbeda akan mempengaruhi mutu fisik, diantaranya yaitu hardness dan fracturability. Tujuan penelitiaan ini untuk mengetahui tekstur kukis berupa hardness dan fracturability serta daya terima kukis yang terbuat dari substitusi tepung biji mangga. Jenis penelitian ini adalah eksperimen. Rancangan penelitian yang digunakan rancangan acak lengkap dengan besar substitusi tepung biji mangga yaitu 0%, 5%, 10%, 15%. Uji tekstur menggunakan alat texture analyzer dan daya terima diperoleh dengan uji kesukaan terhadap 40 panelis. Data hasil uji hardness dianalisis menggunakan uji Kruskal Wallis. Hasil penelitian menunjukan bahwa nilai p value tingkat hardness yaitu 0,372. Data hasil uji fracturability dianalisis menggunakan uji Anova. Hasil penelitian menunjukan bahwa nilai p value tingkat fracturability yaitu 0,472. Data hasil uji daya terima dianalisis menggunakan uji Kruskal wallis dilanjutkan uji Duncan. Hasil menunjukan bahwa nilai p value daya terima kukis biji mangga terhadap warna 0,000, aroma 0,007, rasa 0,001, tekstur 0,003, and keseluruhan 0,000. Tidak terdapat pengaruh substitusi tepung biji mangga pada hardness dan fracturability kukis. Terdapat pengaruh substitusi tepung biji mangga terhadap daya terima warna, aroma, rasa, tekstur, dan kesukaan keseluruhan.
KEKERASAN, KERAPUHAN DAN DAYA TERIMA KUKIS YANG DIBUAT DARI SUBSTITUSI TEPUNG BIJI MANGGA (Mangifera indica L.) Kurnia, Pramudya; Zulfiyani, Kurnia Shinta
SAGU Vol. 22 No. 1 (2022): SAGU Journal – Agri. Sci. Tech., Maret, 2022, Vol. 21 : No. 1
Publisher : Fakultas Pertanian Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

The basic ingredients of food will affect the physical quality, including texture. Mango seed flour is one of the ingredients that has a fairly high carbohydrate, which is 69.77% and has the potential to be processed into food products, such as cookies. The purpose of this study was to determine the texture of cookies, i.e. hardness and fracturability, as well as the acceptability of cookies made from mango seed flour substitution. Type of this research was an experiment with a completely randomized design and the percentage of mango seed flour substitution is 0%, 5%, 10%, 15%. Texture was tested using texture analyzer and acceptability was obtained from the assessment of 40 panelists. The hardness data were analyzed using the Kruskal Wallis test. The results showed that the p-value of the hardness parameter was 0.372 and the p-value was 0.472. The acceptability test data were analyzed using the Kruskal Wallis test followed by Duncan’s test with the result that the p value for all parameters (i.e. color, aroma, taste, texture and overall) were <0.05 so that the use of mango seed flour had significant effect on all parameters of preference. Substitution with 5% mango seed flour becomes the product that has no significant different from the use of 100% wheat flour.
Co-Authors Aan Sofyan Adnan Faris Naufal Afriana, Nerita Agus Supardi Ali Mahfudhin Alya Alvionita Sukma Ambarwani Ambarwani Ambarwani Ambarwani Ambarwani, Ambarwani Ambarwani, Ambarwani Ananta, Muhammad Satria Appannah, Geeta Aprilia Mustikaning Putri Arif Setiawan Ariyanto, Fazri Arum, Diah Pustpita Arumdani, Evania Sekar Atwal Arifin, Atwal Aulia, Khairunnisa Brillian Nur Diansari Chandra Wisnu Utomo Choirunnisa, Yumna Destyna Mahanany Dipicha Triesnaputri Kusuma Wardhani Dwi Sarbini Endang Nur Widiyaningsih Eni Purwani Evania Sekar Arumdani Fadhila, Jihan Farida Nur Isnaeni Fatimah Azzahrah fatimah Fatimah Fauziyyah, Salwa Danella Atiqoh Firmansyah Firmansyah Fitri, Anida Azkia Fitriana Mustikaningrum Frisca Destrianing Hadinagoro Hani, Nur Haryoto Haryoto Heru Supriyono Hidayatullah, Helmi Ihsanti, Elsa Nurul Intan Nur Hidayati, Intan Nur Iwank Afifa, Salsa Jamhari Jamhari Juliana, Anik Kirana, Garda Sukma Kurnia Shinta Zulfiyani Laras Pratiwi Lestari, Retna Dewi Lintang Kurniawati Luluk Ria Rakhma M. Sholahuddin Mahanany, Destyna Maharani Purnomo, Dita Mardiyati, Nur Lathifah Maulida Faizah Nurfajri Mochammad Imron Awalludin Muhtadi Muhtadi Mutalazimah Mutalazimah Mutiara, Intan Muwakhidah Muwakhidah Muwakhidah, Muwakhidah Naufal, Adnan Faris Nugroho, Mohammad Dwiki Aji Nur Achmad Pangastuti, Diana Permata, Adinda Riska Prawesthi, Tiva Eka Puguh Ika Listyorini Puspitasari, Threeya Andriyani Putri , Nuristiqomah Dwi Putri, Athira Salsabila Rafifah, Hasna Rahma Laelia Rahmawati, Seli Nur Rashida Farellia Az-Zahra Rifada, Anwikazahra Riska Rosita Rusdin Rauf Salsabila, Addila Sari, Rut Mila Setyaningrum Rahmawaty Setyaningrum, Zulia Siti Zulaekah Sudrajah Warajati Kisnawaty Suranto Suranto Suranto Suranto Sya'roni, Alfina Fauzia Tri Zantika Wahida, Difia Addini Nur Wardana, Agung Setya Wardhani, Dipicha Triesnaputri Kusuma Yianarfa, Efina Rifi Yolanda, Intania Widi Yumna Choirunnisa Zulfiyani, Kurnia Shinta Zulia Setiyaningrum Zulia Setyaningrum