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All Journal Itepa : Jurnal Ilmu dan Teknologi Pangan
Putu Ari Sandhi Widpradnyadewi
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology

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PENGARUH PERBANDINGAN KENTANG KUKUS DENGAN TERIGU TERHADAP KARAKTERISTIK FLAKES Kadek Ari Rahmadani; Ni Wayan Wisaniyasa; Putu Ari Sandhi Widpradnyadewi
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 5 No 1 (2016): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (216.495 KB)

Abstract

The aims of this research was to determine the effect comparison steamed potatoes and wheat on characteristics flakes, and to know the exact comparison between steamed potatoes and wheat which is able to produce flakes with the best characteristics. This research used a completely randomized design with treatments such as comparison between steamed potatoes and wheat are 30% steamed potatoes : 70% wheat, 40% steamed potatoes : 60% wheat, 50% steamed potatoes : 50% wheat, 60% steamed potatoes : 40% wheat, and 70% steamed potatoes : 30% wheat. Each treatment was repeated three times to obtain 15 units of experiments. Data were analyzed by analysis of variance and if the treatment effect on the observed variable then followed by Duncan test. The results showed comparison of steamed potatoes with wheat highly significant effect on water content (1.87% - 2.84%), ash content (2.24% - 2.74%), fat content (7.25% - 8.11%), protein content (7.46% - 8.47%) and color (5.33 - 6.33), has significantly effect on the taste (5.86 - 6.33) and overall acceptance (5.86 - 6.40), while no significant effect on carbohydrate content, texture, and aroma. Comparison of 70% steamed potatoes with 30% wheat produce flakes with the best characteristics, water content 2.84%, ash content 2.74%, protein content 7.46%, fat content 7.25%, carbohydrate content 79.69%, color 6.13 (like), texture 5.53 (like), aroma 5.66 (like), taste 6.26 (like), and overall acceptance 6.33 (like).
PENGARUH SUBSTITUSI TERIGU DENGAN BUAH LINDUR (Bruguiera gymnorrhiza L.) TERHADAP KARAKTERISTIK FLAKES Desty Aldila Prianggi; Putu Ari Sandhi Widpradnyadewi; Ni Wayan Wisaniyasa
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 5 No 2 (2016): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (319.359 KB)

Abstract

The aims of this research is to determine the substitution effect of wheat with lindur fruit (Bruguiera gymnorrhiza L.) againts to the characteristics of the flakes, and to know the comparison lindur fruit and wheat that produce flakes with the best characteristics. This research used completely randomized design with the comparison of wheat with lindur fruit treatments, there are : 100% for wheat with 0% for pulp lindur, 85% for wheat with 15% for pulp lindur, 70% for wheat with 30 % for pulp lindur, 55% for wheat with 45% pulp lindur, and 40% for wheat with 60% for pulp lindur. Each treatment was repeated 3 times to obtained 15 experimental units. Data being acquired would be analyzed with variance analysis and if there was an effect to the variables being examined, then it would be continued with Duncan test. The result of research showed that the ratio between 40% wheat flour and 60% lindur fruit resulted in the best flakes characteristic with water content of 5.18%, ash content of 2.57%, protein content of 5.25%, fat content of 9.66%, carbohydrate content 77.38%, crude fiber of 6.07%, tensile strength of 4.52 N, color rather like, texture like, aroma rather like, taste like, and the overall acceptance like.
Co-Authors Desty Aldila Prianggi Kadek Ari Rahmadani Ni Wayan Wisaniyasa