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M. Khoiron Ferdiansyah
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Agriculture, Biological Sciences & Forestry

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Karakterisasi Sifat Fisiko-Kimia dan Organoleptik Produk Cookies Tersubstitusi Tepung Suweg (Amorphophallus campanulatus BI) Arief Rakhman Affandi; M. Khoiron Ferdiansyah
Jurnal Pangan dan Gizi Vol 7, No 1 (2017): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.7.1.2017.9-16

Abstract

The adding of stabilizer substance into the formula will make some effect on physicochemical characteristic of suweg’s substitute cookies. The aims of this research was to know the influence of suweg’s flour that used as substitute for the wheat four in cookies production and the effect of using different stabilizer substance on physicochemical and organoleptic characteristic of cookies. The experiment design of this research was using completely randomized design with 2 variable combinations,  kind of stabilizer (CMC and Arabic gum) and concentration of suweg flour (based on mass of whole flour that were used). The suweg flour concentration that used on cookies formula are 10%, 20%, and 30%.  Each experiment combination was conducted in 2 replication. Based on ANOVA analysis, the result indicated a significant effect of suweg flour’s concentration for some characteristic. High concentration of suweg flour will increase the water content (2,75 – 7.71%) and texture quality (3677 – 5054 gram force). The organoleptic characteristic showed that increased the concentration of suweg flour will lead to a decrease of the acceptability of some characteristic like taste, odor, and colour. The use of different kind of stabilizer also influencing the organoleptic characteristic but not really significant.Keywords : cookies, suweg, substitution, characteristic
PENINGKATAN DERAJAT PUTIH TEPUNG UMBI SUWEG (Amorpophalus oncophilus) DENGAN KOMBINASI PROSES BLANCHING DAN BLEACHING MENGGUNAKAN LARUTAN SODIUM METABISULFIT M. Khoiron Ferdiansyah; Endang Is Retnowati; Iffah Muflihati; Arief R. Affandi
Jurnal Pangan dan Gizi Vol 5, No 1 (2015): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.5.1.2015.%p

Abstract

Suweg is one of carbohydrate source that has low glycemic index. This kind of tuber can be made into a flour that has some specific physicochemical characteristic and used in bakery, cake, and bread product. The Suweg flour has a darker colour than other flour. Such a disadvantage for some food processing because it can altered the quality of food product. The aim of this research was to analyze the influence (effect) of blanching and bleaching process on the degree of whiteness of Suweg flour. The experiment design on this research was using factorial design with 3 combination variable, there are with/without blanching, sodium metabisulphite concentration, and length of soaking. The result indicated a significant effect of bleaching with sodium metabisulphite but not using blanching process. Blanching process made the flour colour became darker than raw Suweg flour. The biggest value of whiteness index, L 84.23 was found at flour that processed with sodium metabisulphite 4% and 3 hours of soaking.Keywords : suweg, whiteness index, blanching, bleaching
Co-Authors Arief Rakhman Affandi Endang Is Retnowati Iffah Muflihati, Iffah