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All Journal Jurnal AGROTEKNOLOGI E-Dimas: Jurnal Pengabdian kepada Masyarakat Argipa (Arsip gizi dan Pangan) JMM (Jurnal Masyarakat Mandiri) Jurnal Pengolahan Pangan Journal of Applied Food Technology Jurnal Teknologi Pertanian Journal of Community Service and Empowerment Jurnal Abdimas Bina Bangsa Jurnal Teknologi Pangan Journal of Food and Agricultural Product Jurnal BETAHPA AGRIC Jurnal BETAHPA Journal of Innovative Food Technology and Agricultural Product Jakadimas
Irvia Resti Puyanda
Fakultas Teknologi Dan Industri Pangan, Universitas Slamet Riyadi Surakarta
Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Economics, Econometrics & Finance Education Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Mathematics Medicine & Pharmacology Public Health Social Sciences Other

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The Effect of Suweg (Amorphophallus paeoniifolius) Flour Substitution and Variation of Yeast Concentration on Chemical and Sensory Properties of Donuts Maharani, Alifia; Irvia Resti Puyanda; Vivi Nuraini
Journal of Food and Agricultural Product Vol. 4 No. 1 (2024): JFAP
Publisher : Fakultas Pertanian Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v4i1.5057

Abstract

Donuts are a type of bakery product made from high-protein wheat flour and have a distinctive shape, in the center is hollowed out like a ring. The purpose of this study was to determine the chemical and organoleptic characteristics of donuts with the addition of suweg flour and variations in yeast concentration that are most favored by consumers. This study used a factorial completely randomized design (CRD) with 2 factors, namely the ratio of wheat flour and suweg flour (90:10, 85:15, and 80:20) and variations in yeast concentration (2, 4, and 6%). The best donut formulation favored by panelists was the formulation of 85% wheat flour: 15% suweg flour and the addition of 4% yeast concentration, where the donuts have a liking value for color 3.96 (neutral), taste 3.48 (neutral), aroma 3.00 (neutral), texture 3.88 (neutral), and overall liking 3.80 (neutral), and have a moisture content of 19.75%, ash content 1.01%, fat content 28.00%, total protein content 8.13%, carbohydrate content 43.11%, and crude fiber content 6.32%. Therefore, based on the results of the study, the formulation chosen was the formulation of 85% wheat flour: 15% suweg flour and the addition of 4% yeast concentration.
Co-Authors Aisyah Saputri Akhmad Mustofa Anggraini, Metha Putri Agustyn Fadilah Husnun Gibran, Henrikus Andries Handaru, Calista Devi Heri Purnomo Istiqomah Setyorini Kapti Rahayu Kuswanto Laurensia Atha Margareta Laurensia Atha Margareta Maharani, Alifia Maharani, Candra Tika Putri Margareta, Laurensia Atha Maulana, Ahmad Rizik Maulana, Ahmad Riziq Metha Putri Agustyn Anggraini Metha Putri Agustyn Anggraini Nanik Suhartatik Nugraheni, Oktina Nuraini, Vivi Nur’aini, Vivi Pangestu, Wahyu Aji Pratama, Bagas Aji Puri, Nia Esgi Rahmawati, Fitria Dwi Ramadhani, Eko Pramudya Richardo, Kelvin Matthew Rini, Dwi Sukma Permadi Rynati Dwi Cahyaningrum Saputri, Isnaini Fitria Suhartatik, Nanik Uyun Nurul Aini Vivi Nuraini Wahyu Jokopriyambodo Widasari Atrilania Sri Kunciati Yustina Wuri Wulandari