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Journal : Jurnal Technopreneur (JTech)

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 Abdulwahid Musa Adam, Budiyanto Ade Andriyani Adnan Engelen Afrilianti R. Bare'e Agus Bahar Rachman Ahmad, Rahmatia Aldita Idrak Amalia, Afha Annisa Nur Fadhilah Bare, Aprilianti Botutihe, Dea D Budjang, Fahtunnisah Bungi, Nur'Ivani Mus Clarita Gobel Daingo, Hatija Daulima, Dian Triana Dewa, Megawati Dj Diko, Moh. Halid Djama, Anisa Dukalang, Nirmala H. Fadhilah Pratiwi Mohamad Fatimah, Fetti Fatma Ingga febriyani salam Fikri Gionte Fitriyanti Ladiku Gemu, Restin E Hamsa Ismail HARTONO HADJARATI Hasan, Sisyanti Hippy, Nur Ain Ibrahim, Nurfadilah Iman, Putri Riskia Intan Putri Utami Mooduto Isima, Rahman Ismail, Nurdike Kolopita, Bima Aditya Kono, Hanisa Febrianti Kusuma, Abdul Majid Ladjiku, Ibrahim Ladjiku, Ibrahim P. Libunelo, Dekri Liko, Maryam Loa, Sinta R. Thalib Lodi, Sarmila Mahaling, Efraim M Makalalag, Anjely Malabali, Adinda Putri Marleni Limonu Megawati Dj. Dewa Modanggu, Lisawati Mohi, Supriadi Mokodompit, Firmansyah Mooduto, Delin Muh Tahir Muh Tahir Musa, Abdul Wahid Muslim, Farhan Musrowati Lasindrang Mustofa, Prayoga Nurul Mutsyahidan, Arif Murtaqi Akhmad Nalole, Jihan Alqirah Nining Uge Nirmala H. Dukalang novrianty mustapa Nunu, Nirmawaty Nur Rahmat Lasale Nur, Yuliana Nurdin, Alwina Nurdin, Delia Nusi, Nurhidayah Olomia, Yayan K Palangi, Ratna Wulandari Paputungan, Sugi S Parumpa, Nuraidah Hi. Dg. Patalangi, Wanda Perdi R. Bakari Podungge, Fani Fadilah Pou, Nuranisa Purnama Ningsih Maspeke Rahmatia Firja D. Mado Rahmiyati Kasim Rajiku, Maryam K. Rianti Putri Wasilu Rizki Djabar S. Berhimpon S. Maspeke, Purnama Ningsih Sahrul Husain Husain Sakinah Ahyani Dahlan Sangketa, Nur’indah Parawansyah Sari, Neneng Puspita Senen, Wabinar Sidiki, Moh. Rivaldi Sompa, Sri Eka Putri Sri Devifatresia Udjulu Sriwanda, Sriwanda Sulastri R Mustapa Sulistiani Muti Supu, Nur Zenab K. Supu, Rizky Tahir, Nadela Taningo, Delviana Tuli, Rayyan Tunai, Kasmawati Umar, Djamila Putri Umar, Idrus C Usman, Hasan Latif Usman, Lilis Usman, Rahmat R Vina Septiany Rahim Widya Rahmawaty Saman Wiwin Satria Ali Yade Kurnia Yasin Yade Kurnia Yasin, Yade Kurnia Yasin, Moh. Taufik Yoyanda Bait Yuliana Bakari Yusuf, Nur Ain Zainudin Antuli Zuldin Helingo