Article Per Year (5 Year)
p-Index From 2021 - 2026
3.595
P-Index
This Author published in this journals
All Journal Jurnal Teknologi Dan Industri Pangan Teknotan: Jurnal Industri Teknologi Pertanian Jurnal Floratek Jurnal Litbang Industri Jurnal Sains dan Teknologi Pangan Jurnal Aplikasi Teknologi Pangan Journal of Applied Agricultural Science and Technology Ensiklopedia of Journal Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat Eksakta : Berkala Ilmiah Bidang MIPA Jurnal Teknologi Pertanian Andalas Jurnal Ners Andalasian International Journal of Agricultural and Natural Sciences AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Jurnal Litbang Industri Jurnal Riset Indragiri SAINTI: Majalah Ilmiah Teknologi Industri Andalasian International Journal of Social and Entrepreneurial Development
Sayuti, Kesuma
Andalas University
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Astronomy Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mathematics Mechanical Engineering Medicine & Pharmacology Nursing Social Sciences Other

Published : 41 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 41 Documents
Search

 1   2   3   4   5 
Development of Cookies Made from Breadfruit (Artocarpus altilis) and Plantain (Musa paradisiaca L.) with Different Levels of Ripeness Sayuti, Kesuma; Refdi, Cesar Welya; Wellyalina, Wellyalina; Sari, Intan Derlia
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 3 (2025)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v9i3.850

Abstract

Indonesians still depend heavily on wheat flour for cookies, while the use of local foods such as breadfruit and plantain is not yet optimal. Breadfruit is a source of carbohydrates that is high in fiber and low in glycemic index. On the other hand, plantains at a certain level of ripeness contain natural sugars that can act as sweeteners while also affecting the glycemic index. Therefore, the combination of these two ingredients has the potential to produce healthier functional cookies that are suitable for diabetics. This study aims to evaluate the effect of using breadfruit flour and plantain flour with different levels of ripeness on the physicochemical characteristics and glycemic index of cookies. The study used a Completely Randomized Design (CRD) with 4 treatments based on the ripeness level of the plantain (green, greenish yellow, yellow, and yellow with black spots) and 3 replicates. The parameters observed included physical and chemical analysis. Based on the results of the study, it was found that the ripeness level of plantain in cookie formulations significantly affected the moisture content, fat content, protein content, carbohydrate content, dietary fiber content, starch content, total sugar content, glycemic index test, hardness test, colour test, and organoleptic test (colour, aroma, texture, and taste). But does not significantly affect the ash content in the cookie products. The best treatment was obtained in treatment D, which was bananas with a yellow ripeness level and black spots. Thus, it can be concluded that the ripeness level of plantain has a significant effect on the quality of the cookies produced, except for the ash content of the cookies. Cookies made with plantain with the highest ripeness level have the best balance of colour, taste, aroma, and texture, making them the most preferred by the panelists. Contribution to Sustainable Development Goals (SDGs):SDG 2: Zero HungerSDG 3: Good Health and Well-BeingSDG 12: Responsible Consumption and Production
Co-Authors Aisman Aisman Amelia, Kharisma Anak Agung Istri Sri Wiadnyani Anna Anggraini Anwar Kasim Aries Kusumawati Armenia, Armenia Asmira, Sepni Auzar Syarif C,W Refdi Cesar Welya Refdi D Silvy Daimon Syukri Deivy Andhika Permata Desniorita Desniorita Dewi, Yossie Kharisma Diana Sylvi Dini Novita Sari E P Mutiara Effendi Effendi Effendi Effendi Ekasari Putri, Nurwanita Elvinas, Rici Etti Swasti F. Failisnur Fajratul Yanda Fajri, PY Fauzan Azima Feby Andini Felga Zulfia Rasdiana Firdausni Firdausni Gustiarini Rika Putri Hanifah Andryani Hasbullah Hasbullah Hasbullah Hasbullah Hazli Nurdin Heni Pujiastuti Hijra, Reza Irfan Suliansyah Ismed Ismed Maria Liko K Tapun Mutiara, E P Nagara Putra, Prima Neswati Neswati Neswati Neswati Netty Sri Indeswari Norio Muto Novelina Novizar Nazir Novizar Novizar Novizar Novizar Novizar, Novizar P Ramadani Padilah, Rahmi Prima Yaumil Fajri Purnama Dini Hari PY Fajri Ramadani, P Refdi, C,W Reni Koja Reza Hijra Rina Yenrina Rince Alfia Fadri Rince Alfia Fadri Rini B Rini Rini Sahadi Didi Ismanto Sari, Intan Derlia Selly Harnesa Putri Sepni Asmira Silvy, D Surini Siswarjono Sylvi, Diana Tapun, Maria Liko K Tuty Anggraini Wellyalina, Wellyalina Welya Refdi, Cesar Yasen, Nadia Mardiah