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Marleni Limonu
Universitas Negeri Gorontalo
Agriculture, Biological Sciences & Forestry Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Economics, Econometrics & Finance Education Energy Engineering Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Public Health Social Sciences Other

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Journal : Jurnal Technopreneur (JTech)

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PENGARUH SUHU DAN LAMA PEMANGGANGAN TERHADAP TINGKAT KESUKAAN DAN KANDUNGAN GIZI SNACK FOOD BARS BERBAHAN DASAR TEPUNG PISANG GOROHO DAN TEPUNG AMPAS TAHU Rahmiyati Kasim; Siti Aisa Liputo; Marleni Limonu; Fadhilah Pratiwi Mohamad
Jurnal Technopreneur (JTech) Vol 6 No 2 (2018): JURNAL TECHNOPRENEUR (November)
Publisher : UPPM Politeknik Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (265.578 KB) | DOI: 10.30869/jtech.v6i2.188

Abstract

The research aims to understand the effect of temperature and roasting time on the level to the preference level and nutrition value of snack food made from goroho banana flour and less of tofu flour. This snack food bars is good for diabetics, because using raw materials with low glicemic index. Design use is a complete random ( ral ) factorial, where consisting of 2 factors, the first is the temperature roasting consisting of 2 standard: 130 0C, 160 0C and the second factor is roasting time consisting of 2 standard: 30 minutes, 60 minutes. Consisting of four combinations treatment each treatment repeated three times, so composed of twelve units experiment. The research consisting of some stages that is the first stage is preparation raw materials which includes making banana flour goroho and flour dregs know , then making snack food bars and testing organoleptik and analysis proximate. The data obtained analyzed using ANNOVA. When there is significant differences between treatment, then continued with BNT test different (different real smallest ).The results of the analysis variety of results showed that combination treatment temperature and roasting time had have real impact on colors, flavor, texture, water content, protein content, ash content, fat content and carbohydrate content but not have real impact to the odor of snack food bars. A snack food bars made from the banana flour goroho and less of tofu flour resulting in this research containing water content as much as 7,03-29,82 % , protein content 8,08-10,42 % , fat content 3,88-7,61%, ash content 1,05-1,97 % , as much as 51,10-79,07 carbohydrate content. Keywoard : Snack food bars, temperature and period of roasting, diabetics, goroho bananan, tofu flour
Co-Authors Abdul Majid Adam, Abdul Karim Adnan Engelen Adnan Engelen Agus Bahar Rachman Aldi Septiadi Abdillah Amelia, Dwi Cahyani Amu, Lisa Andrean Saleh Apriany Robin Baso Aprilia Vinola Cahyani mopangga Aprilia, Alma Ardiyanto Saleh Modjo Arwin Huruji Asdianto, Asdianto Botutihe, Dhea Detasya Diko, Mohamad Halid Duhe, Salma T Fadhilah Pratiwi Mohamad Ferawati Faidah Feri Kusnandar Fikri Gionte Hajran Winangsih Hamid Harun, Fahri Rahmawati Hasan, Fangki Hatija Daingo Hidayat, Mohamad Bagas Hiola, Nur Pratiwi Hippy, Nur'ais Ibrahim, Fatma Ika Okhtora Angelia Indriati Husain Indriyanti Djau Isima, Putri Fajarwati Isra, Muhammad Kaku, Sunaryo Kasim, Mulki Katili, Trenaldi Ladiku, Mohamad Rizki Lalu, Melan Elan Lamalaka, Moh. F Lanur, Syima Lanur Libunelo, Dekri Lisna Ahmad Mahaling, Efraim Maletu Merlin Mahmud Moh Fhathur Husain Mohamad Ikbal Bahua Mohi, Dian Mokodompit, Firmansya Monalisa Sahupala Mooduto, Delin Mooduto, Mohamad Fahri Muhamad Tahir Musrowati Lasindrang Muti, Nurfadila Mutsyahidan, Arif Murtaqi Akhmad Nento, Siti Mariyani Nur Rahmat Lasale Nurhandayani, Isma Nurhayati Muhsin Nurhikma Uday Oktaningsi Lapamona Olivia Tiolemba pakaya, pityaningsi Panggi, Husain Paramata, Fahrudin Pitua, Rini Safitri H. Pranata, Rai E Purnama Ningsih Maspeke Rahmiyati Kasim Rajiku, Maryam K Rama, Naldi Iskandar S. Maspeke, Purnama Ningsih Sabrini Hanafi Said, Multiana Sakinah Ahyani Dahlan Siti Aisa Liputo Sugiyono . Supu, Nur Zenab K. Syamsul Bahri Tahir, MUH Uci Trisnawaty Habi Vidya Putri E. Haebun Widya Rahmawaty Saman Yeyen Panigoro Yoyanda Bait Yusuf Maulana Zainudin Antuli Zuldin Helingo