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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia Jurnal Natur Indonesia Agrointek Indonesian Journal of Cancer Chemoprevention agriTECH Molekul: Jurnal Ilmiah Kimia Abdimas Galuh: Jurnal Pengabdian Kepada Masyarakat Journal of Fisheries & Marine
Risa Nofiani
Department Of Chemistry, Faculty Of Mathematics And Natural Sciences, Tanjungpura University
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Economics, Econometrics & Finance Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Nursing

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Journal : Agrointek

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PHYSICOCHEMICAL PROPERTIES OF FLOUR AND STARCH OF PURPLE WATER YAM (Dioscorea alata) TUBER AND THE DIFFERENCE ON SENSORY ACCEPTANCE OF THE COOKIES PRODUCED Risa Nofiani; Selvia Ulta; Dewi Safitri; Lia Destiarti
AGROINTEK Vol 15, No 2 (2021)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v15i2.7444

Abstract

Purple water yam tubers (PWYTs) or Dioscorea alata are edible tubers containing bioactive compounds that are beneficial to human health. Its high carbohydrate content can be used to make flour or starch to increase its shelf life and food diversification. However, this food is unpopular among several communities in Indonesia, particularly for the juveniles due to limited processing knowledge. Therefore, this study aims to characterize the physicochemical properties of purple water yam flour (PWYTF) and starch (PWYTS) in order to assess consumers' acceptability toward gluten-free cookies. The PWYTF was prepared by drying peeled tubers, which was subsequently grounded. Meanwhile, the PWYTS was prepared by homogenizing the peeled tubers with water, the sediment from supernatant was dried. The chemical properties, such as moisture, ash, fiber, protein, and lipid, were determined using the Indonesian national standard procedures for flour. The physical properties, namely pH, bulk density (BD), water/oil absorption capacity (W/OAC), water/oil binding capacity (W/OBC), swelling power (SP) and solubility (Sol) were evaluated. The PWYTF and the PWYTS were used to make gluten-free cookies, with their physical properties and consumer's acceptability evaluated using semi-trained panelists. Yields of both the PWYTF and the PWYTS were 36.10% and 26.63%, respectively. The chemical compositions of the PWYTF and the PWYTS were significantly different (p0.05) for carbohydrate (80.34 and 80.78 %), crude protein (0.78 and 0.81%), and crude fiber (2.0 and 1.9%) except for the ash content (2.6 and 0.5%), lipid (0.3 and 0.1%), and moisture (13.77 and 15.70%). Furthermore, their physical properties were also significantly different (p0.05) for pH (6.62 and 5.84), BD (0.46 and 0.68 g/mL), WAC (2.07 and 0.46 g/g), WBC (1.07 and 0.49 g/g), SP, and Sol except OAC (1.63 and 1.49 g/g) and OBC (0.63 and 0.49 g/g). The cookies made from the PWYTS were appreciated with the highest hardness and rated from panelists. Therefore, the PWYTS can be used in place of a commercial wheat flour to make cookies..
Effect of aromatic herbs and roasted coconut flesh on acceptability and perception of mixed porridge (bubur paddas) Nofiani, Risa; Ardiningsih, Puji; Perdana, Hendra; Alatin, Isam; Hasanah, Kutsiatul; Roeswandi, Irine Fajrin; Juniarti, Leni; Huda, Nurul
AGROINTEK Vol 19, No 4 (2025)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v19i4.22979

Abstract

Bubur pedas or bubor paddas (BP) is porridge from roasted rice granules (R) rich in vegetables with a specific aroma that probably contributed to producing the aroma were roasted coconut flesh granules (C ), fresh kesum (Polygonum minus Huds) leaves (K), fresh buas-buas (Premna cordifolia ROXB) leaves (B), and fresh young tumeric (Curcuma longa) leaves (T). This study aimed to find out the effect of aroma-contributing ingredients (B, C, K, and T) and their role in developing specific aromas based on sensory panelists' acceptability and perception. Each aromatic ingredient was prepared in four serial formulations, namely C, K, B, and T, and a sensory test was then conducted using a hedonic rating method with a 9-point hedonic scale by a panel of 100-200 semi-trained panelists. The data were analyzed using a hierarchical analytical process (AHP), principle component analysis (PCA) biplot, multidimensional scaling (MDS) with alternating least squares scaling (ALSCAL) model, and Spearman's correlation. The highest acceptability for each aromatic ingredient's formula was 25 g of the C formula, 16 g of the K formula, 12 g of the B formula, and 12 g of the T formula, respectively. Almost the best formula for each aromatic ingredient's formula showed no correlation or dissimilarity. Among the aromatic ingredients, K and T played a pivotal role in developing the aroma, but only K enhanced the savory. Therefore, K and T were considered compulsory ingredients in generating a unique characteristic for BP in the panellists's perception
Co-Authors Ajuk Sapar Alatin, Isam Andi Hairil Alimuddin Anis Shofiyani Ari Widiyantoro Dewi Safitri Endah Sayekti Endang Elminah Gusrizal Gusrizal Hasanah, Kutsiatul Hendra Perdana Jorion Romengga Juniarti, Leni Lia Destiarti Nelly Wahyuni NOPIANTI, NOPIANTI Nurul Huda Puji Ardiningsih Puji Ardiningsih Rahayu, Warsi Kurnia Ridho Brilliantoro Rio Kurniadi Rizky Rizky Roeswandi, Irine Fajrin Rudiyansyah Rudiyansyah Selvia Ulta Sigit Hertanto Sutarman Gafur Thamrin Usman Titin Anita Zahara, Titin Anita Titin Anita Zaharah Titin Anita Zaharah Wibowo, M. Agus Wibowo, Muhamad Agus Winda Rahmalia Zaharah, Titin Anita