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All Journal Jurnal Maneksi (Management Ekonomi Dan Akuntansi) JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) Food ScienTech Journal Research Fair Unisri Sagu
Yannie Asrie Widanti
Faculty Of Food Technology And Industry University Of Slamet Riyadi Surakarta
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Social Sciences Other

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PEMANFAATAN HASIL SAMPING PENGGILINGAN TEPUNG BERAS KETAN HITAM SEBAGAI BAHAN BAKU SNACK BARS DENGAN VARIASI TEPUNG LABU KUNING DAN JENIS GULA AYUK FEBRIANA SHAHERTIAN PUTRI; YANNIE ASRIE WIDANTI; NANIK SUHARTATIK
Jurnal Sagu Vol 16, No 2 (2017)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (131.217 KB) | DOI: 10.31258/sagu.v16i2.5406

Abstract

Black glutinous rice flour, by product from local cake industry, were potential for next processing. Pumpkinwas a local product that has a high nutritional value and rarely use as a food substance. The purpose of thisresearch was to increase the economic value of black glutinous rice flour by processing in to snack bars withincrement of pumpkin flour. The research carried out by using a full factorial randomized block designconsists of two factors. The first factor was the ratio of black glutinous rice flour and pumpkin flour, that is80:20, 70:30, and 50:50 meanwhile, second factors was kinds of sweetener, e.i: honey, palm sugar, andfructose. The research showed that the most satisfactory snack bars was the one that use 50% of blackglutinouse rice flour and 50% of pumpkin flour with honey as a sweeteners. With the product have characteristicas : 16,19% moisture content; 1.71% of ash; 6,77% of protein; 10.77% of fat; 24.32 of sugar; brown colour’s(2.78); soft (2.33); flavor of black glutinous rice flour (2.11); and flavor of pumpkin flour (2.67).
KARAKTERISTIK KIMIAWI MIE KERING DENGAN SUBSTITUSI TEPUNG KACANG MERAH (Phaseolus vulgaris L.) DAN EKSTRAK BIT (Beta vulgaris L) DENGAN BERBAGAI PERLAKUAN PENDAHULUAN AKHMAD MUSTOFA; YANNIE ASRIE WIDANTI
Jurnal Sagu Vol 16, No 2 (2017)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (122.905 KB) | DOI: 10.31258/sagu.v16i2.5404

Abstract

Noodles is one of the favorite foods in Indonesia. This condition is due to the practicality in processing thenoodles so that anyone does not take long to cook it and can be served in various variations. Therefore itneeds an innovation to make dry noodles with other useful compounds such as antioxidants so that the drynoodle can be more healthful for the consumers. The research was done by factorial completely randomizeddesign experiment, ie pre treatment of red beans and the amount of beet extracts added. The results showedthat the best results was found when using pre treatment boiling for red beans for 90 minutes and the additionof 50% beet extract for making dry noodles. This treatment produced dry noodles with phytic acid of 0.398%,acid number of 0.291 mg KOH / g of oil and antioxidant activity of 42.188%.
Co-Authors AKHMAD MUSTOFA Akhmad Mustofa Aris Eddy Sarwono AYUK FEBRIANA SHAHERTIAN PUTRI Fransisca Amanda Sari Dewi NANIK SUHARTATIK Noviyanti, Diva Septi Rohmawati Yustina Wuri Wulandari