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All Journal Teknobuga : Jurnal Teknologi Busana dan Boga Jurnal Ilmu Pangan dan Hasil Pertanian JURNAL PENDIDIKAN TAMBUSAI Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat Jurnal Pendidikan dan Keluarga Jurnal Pendidikan Tata Boga dan Teknologi
Dikki Zulfikar
Universitas Negeri Padang
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Education Engineering Immunology & microbiology Physics Public Health Social Sciences Other

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Journal : Jurnal Pendidikan dan Keluarga

 1 
Utilization of Potato Flour in Making Pukis Cake dikki zulfikar; Wiwik Gusnita
JURNAL PENDIDIKAN DAN KELUARGA Vol 11 No 02 (2019): Jurnal Pendidikan dan Keluarga
Publisher : Fakultas Pariwisata dan Perhotelan Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jpk/vol11-iss02/732

Abstract

This research is motivated by the use of potato flour in food processing is still small. Potato flour has a high enough nutritional value for protein. This study aims to analyze the effect of 50% potato flour substitution on the quality of paint in terms of volume, shape, color, aroma, texture and taste. This type of research is an experiment with three repetitions. To get the results of the study organoleptic tests were carried out by 15 panelists, namely students of the D3 and S1 at culinary department. Organoleptic test results with 3 repetitions showed that the quality of the use of potato starch in the manufacture of paint was volume swell, same and semicircular shape, yellow color, aroma of vanilla and potato starch, porous texture, sweet taste and taste of potato starch.
The Organoleptic Quality of Triggerfish Nuggets (Canthidermis maculata) With Hi-Protein Wheat Flour and White Bread Filling Rifqi Akmal; Yuli Heirina Hamid; Dikki Zulfikar
JURNAL PENDIDIKAN DAN KELUARGA Vol 13 No 02 (2021): Jurnal Pendidikan dan Keluarga
Publisher : Fakultas Pariwisata dan Perhotelan Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jpk/vol13-iss02/986

Abstract

Triggerfish (Canthidermis maculata) is a type of demersal fish that is abundant but still minimal in processing, even though this fish has good nutritional value and have soft meat textured, white meat, and cheap price, this characteristic makes triggerfish suitable to be used as processed products such as nuggets. The aim of this study was to identify the organoleptic qualities of triggerfish nuggets with two different fillers: high-protein wheat flour and white bread. The research method is the experiments with the aim of obtaining a description of the organoleptic quality of triggerfish nuggets. The acquisition of the description results was done with two nugget designs, from two nugget products found the quality of wheat flour triggerfish nuggets with a golden brown color, fishy aroma, good ability, and savory taste. While the quality of triggerfish nuggets with a white bread filler has a golden yellow color, a fishy aroma, excellent find and savory taste. These two types of fillers make a significant difference in the decryption of texture quality or the level of ability of trigerfish nuggets.
Co-Authors Adlim, Rino Fitra Agustimar, Dina Akmal, Rifqi Asmar Yulastri Cici Andriani Dolla, Resti Tri Elida Elida elida elida Gusnita, Wiwik Indrayeni, Wiwik Juliana Siregar Kasmita Kasmita Lucy Fridayati Martinez-Gracia, Carmen Maysya, Rameza Nabilah Nopendra, Wilda Dwi Nurhasanah Nurhasanah Putri, Melia Rabiatul Adawiyah Rahmi Holinesti Ranggi Rahimul Insan Rifqi Akmal Tama, Yuvran Wirnelis Syarif Wiwik Gusnita Wulandari, Yuka Yelfi, Reno Yuli Heirina Hamid Yulia Rahmi