Garuda - Garba Rujukan Digital

Wiwik Siti Windrati

Jurusan Teknologi Hasil Pertanian Fakultas Teknologi Pertanian Universitas Jember

Author-ID : 3234953

Agriculture, Biological Sciences & Forestry

Published : 2 Documents Claim Missing Document

Claim Missing Document

Articles

KARAKTERISTIK MIE KERING TERBUAT DARI TEPUNG SUKUN (Artocarpus altilis) DAN PENAMBAHAN TELUR Utiya Listy Biyumna; Wiwik Siti Windrati; Nurud Diniyah
JURNAL AGROTEKNOLOGI Vol 11 No 01 (2017)
Publisher : Faculty of Agricultural Technology, University of Jember

Dry noodle is dry food product that is usually made from wheat flour with food ingredients and food additives permitted. Breadfruit is a high carbohydrate of food as much as 78.9% if the breadfruit was bundled. High carbohydrate content in breadfruit flour can be used as a substitute food in noodle, but the protein content is low, it is necessary to add foods containing high protein, such as egg. The purpose of this research was to know the best influence and formulation on physical, sensorial and chemical characteristics of dry noodles substituted by breadfruit flour and egg. Design experimental in this research was used Completely Randomized Design (CRD) arranged as factorial with two factors, first factor (A) were ratio of wheat flour and breadfruit flour which include A1 (90% of wheat flour and 10% of breadfruit flour), A2 ( 80% of wheat flour and 20% of breadfruit flour) and A3 (70% of wheat flour and 30% of breadfruit flour, while the second factor (B) was addition of egg include B1 (5% of egg), B2 (10 % of egg) and B3 (15% of egg). The best treatment was dry noodle which made from 90% of wheat flour : 10% of breadfruit flour and 15% of egg. The best characteristic of dry noodle has 11.72% protein content, moisture content 9.55%, ash content 0,58%, fat content 1.12%, carbohydrate 77.04%, lightness 62,58, elasticity 26.60 kg/s2, cooking loss 7.11%, power rehydration 151,36%; likes of color, smell, flavor, texture and overall favorite 4.3; 4.23; 4.37; 4.2; 4.4 (like-very like). Keywords: dry noodle, substitution, breadfruit flour, egg

KARAKTERISASI TEPUNG BUMBU BERBASIS MOCAF (MODIFIED CASSAVA FLOUR) DENGAN PENAMBAHAN MAIZENA DAN TEPUNG BERAS Muhammad Afifudin Anwar; Wiwik Siti Windrati; Nurud Diniyah
JURNAL AGROTEKNOLOGI Vol 10 No 02 (2016)
Publisher : Faculty of Agricultural Technology, University of Jember

Spice flour is one of the ready-made products are produced from a mixture of flour and seasoning. The base material used are MOCAF (Modified Cassava Flour), cornstarch, rice flour and food additive or seasoning. The aims of this study are to determine influence of the addition of cornstarch and rice flour on the spice flour from MOCAF and its application on fried tempeh products and the addition of cornstarch and rice flour from effectiveness test from physical and chemical characteristics and the application in the spice flour products fried tempeh. Design experimental that used to this study was using Complete Randomized Design (CRD) one factor. The formulas i.e. MOCAF with 50% concentration added cornstarch (30%, 25%, 20%, 15% and 10%) and rice flour (10%, 15%, 20%, 25% and 30%) and spice flour were used to. The result show is a the best formulation consisted of fried tempeh products and spice flour using MOCAF 50%, cornstarch 30 % and rice flour 10% with characteristic of viscosity 8.05 mp; WHC 90.93%; OHC 109.77%; ash content 6.06%; protein content 1.80%; and starch content 81.67%. The characteristic of fried tempeh result in lightness (L*) 57.82; adhesiveness 48.78%; moisture content 14.99% and fat content 30.11%. in sensory evaluation the most acceptable colour of fried tempeh was 3.88 (heading like), aroma 3.84 (heading like), 3.68 (heading like), favorite texture 3.32 (kinda like) and overall 3.68 (heading like). Keywords: Spice flour, MOCAF, cornstarch, rice flour

Title

Found 2 Documents
Search

Abstract

Abstract

Title Search

Found 2 Documents Search

Abstract

Abstract

Title

Found 2 Documents
Search