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All Journal Teknotan: Jurnal Industri Teknologi Pertanian Jurnal Keteknikan Pertanian Jurnal Keteknikan Pertanian Tropis dan Biosistem Jurnal Agroindustri Jurnal Sains dan Teknologi Pangan Journal of Applied Agricultural Science and Technology Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Food Science and Technology Journal (Foodscitech) Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat Jurnal Hilirisasi IPTEKS (JHI) Buletin Ilmiah Nagari Membangun Jurnal Teknologi Pertanian Andalas Agroteknika Warta Pengabdian Andalas: Jurnal Ilmiah Pengembangan Dan Penerapan Ipteks AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Journal of Social Research Rona Teknik Pertanian
Khandra Fahmy
Universitas Andalas
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Control & Systems Engineering Dentistry Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mechanical Engineering Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary Other

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Journal : Agroteknika

 1 
Substitusi Tepung Bengkuang pada Pembuatan Brownies Fidela Violalita; Henny Fitri Yanti; Syuryani Syahrul; Khandra Fahmy
Agroteknika Vol 2 No 1 (2019): Juni 2019
Publisher : Green Engineering Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32530/agtk.v2i1.32

Abstract

Brownies bengkuang merupakan salah satu bentuk pengaplikasian tepung bengkuang pada produk pangan. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh substitusi tepung terigu dengan tepung bengkuang pada pembuatan brownies. Pada penelitian ini dilakukan subtitusi tepung terigu dengan tepung bengkuang dengan perlakuan kontrol, 60%, 70%, 80% dan 100%. Analisa yang dilakukan pada brownis bengkuang adalah analisis proksimat dan analisis organoleptik. Analisis proksimat yang dilakukan meliputi analisis kadar air, kadar karbohidrat, kadar lemak, kadar protein, kadar abu dan kadar serat kasar. Hasil analisis menunjukkan bahwa substitusi tepung bengkuang pada pembuatan brownies memberikan pengaruh yang berbeda nyata pada karbohidrat, protein dan serat kasar brownies bengkuang. Berdasarkan analisis organoleptik yang telah dilakukan diketahui bahwa semakin banyak penambahan tepung bengkuang, brownies yang dihasilkan memiliki tekstur yang semakin padat dan berserat. Hasil analisis organoleptik menunjukkan substitusi tepung bengkuang yang paling disukai panelis adalah brownies yang disubstitusi tepung bengkuang 60%, dengan memberikan penilaian terhadap warna 4,20 (agak suka), aroma 3,92 (agak suka), rasa 4,20 (agak suka), dan tekstur 3,96 (agak suka). Brownies dengan substitusi tepung bengkuang 60% memiliki kadar air 31,24%, kadar karbohidrat 43,42%, kadar lemak 14,14%, kadar protein 10,57%, kadar abu 0,63%, dan kadar serat kasar 1,81%.
The Effect of the Ratio of Mocaf and Soybean Flour with Addition of Glucomannan on Physical, Chemical and Sensory Properties of Gluten-Free Wet Noodles Violalita , Fidela; Yanti, Henny Fitri; Evawati, Evawati; Roza, Irwan; Ermiati, Ermiati; Fahmy, Khandra; Yuswilara, Yuswilara; Saputra, Afdal
Agroteknika Vol 7 No 4 (2024): Desember 2024
Publisher : Green Engineering Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55043/agroteknika.v7i4.446

Abstract

The primary ingredient used to make noodles is typically wheat flour. However, not everyone can consume wheat flour. Gluten-free noodles are suitable for individuals who avoid gluten, particularly those with celiac disease and autism. Some ingredients used to make gluten-free noodles include mocaf, soybeans, and glucomannan. This study aims to determine the characteristics and optimal formulation of gluten-free wet noodles made from mocaf, soybean, and glucomannan flour. This research method uses a Completely Randomized Design (CRD) factorial with two factors and three replications. The first factor is the ratio of mocaf flour to soybean flour, consisting of 3 levels: 80:20 (A1), 75:25 (A2), and 70:30 (A3). Another factor is the addition of glucomannan flour, consisting of 3 levels: 2% (B1), 5% (B2), and 8% (B3). The analysis performed on these wet noodles includes physical, chemical, and sensory evaluations. The comes about of the study appeared that noodles with the ratio of mocaf flour to soybean flour 75:25 and the addition of 2% glucomannan flour (A2B1) is the best treatment based on the highest elasticity with elasticity 73.3%, water absorption, 89.3%, swelling index 271%, cooking loss 8.78%, water content 36.8%, protein 6.44%, ash 1.89%, fat 0.74%, carbohydrate 50.4%, sensory test results appearance 3.76 (somewhat like), color 3.72 (somewhat like), aroma 3.2 (neutral), texture 3.36 (neutral), and taste 3.36.
Co-Authors - Andasuryani Alfi Asben Alhapen Ruslin Chandra Alifia Safmi, Nadilla Arlius, Feri Ashadi Hasan Aulia Rahman Zulmi Azrifirwan, Azrifirwan Budi Rahmadya Celsy Lovena Daimon Syukri Dodon Yendri Elroza Wulandari Elsa Fitria Ermiati Ermiati Esvendiarmi, Rola Evawati Evawati Feri Arlius Fidela Violalita Fidela Violalita Fitri, Khairunnisa Fresmiyanti, Mia Henny Fitri Yanti Ifmalinda Indrapriyatna, Ahmad Syafruddin Irfan Suliansyah Irwan Roza Khairunnisa Fitri Laily, Misbhatul Leo Saputra Napitu Madani Putra Mia Fresmiyanti Mimi Harmi Misbhatul Laily Mislaini Mislaini Mislaini Rahman Muhammad Makky nas, syafiyata asrarin Nasution, Rizka Putri Indramora Nefy Puteri Novani Neni Trimedona Nika Rahma Yanti Nurdianti Lutfiah Zein Nurzarrah Tazar Omil Charmyn Chatib Putri Wulandari Zainal Renny Eka Putri, Renny Eka Ririn Fatma Nanda Saddam Pebrianto Santosa - Saputra, Afdal syafiyata asrarin nas Syafiyata Asrarin Nas Syuryani Syahrul Violalita , Fidela Wirna Nepis Yanti, Henny Fitri Yuswilara, Yuswilara Zein, Nurdianti Lutfiah