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Syuryani Syahrul
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Journal : Journal of Applied Agricultural Science and Technology

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PENGARUH SUBSTITUSI TEPUNG BENGKUANG (Pachyrhizus erosus) TERHADAP KARAKTERISTIK COOKIES YANG DIHASILKAN Fidela Violalita; Khandra Fahmy; Syuryani Syahrul; Neni Trimedona
Jurnal Ilmu dan Teknologi Terapan Pertanian Vol 3 No 1 (2019): Journal of Applied Agricultural Science and Technology
Publisher : Politeknik Pertanian Negeri Payakumbuh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32530/jaast.v3i1.58

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh substitusi tepung bengkuang terhadap organoleptik dan karakteristik cookies. Perlakuan yang dilakukan dalam penelitian ini adalah tingkat substitusi tepung bengkuang, yakni tanpa perlakuan (kontrol), penambahan tepung bengkuang 20%, 30% dan 50%. Analisis yang dilakukan terhadap cookies adalah kadar air, kadar abu, kadar protein, kadar lemak, kadar karbohidrat, kadar serat kasar, daya kembang dan uji organoleptik. Substitusi tepung bengkuang memberikan pengaruh yang berbeda nyata terhadap kadar protein, kadar karbohidrat dan kadar serat kasar dari cookies yang dihasilkan. Dari hasil uji organoleptik yang dilakukan, substitusi tepung bengkuang yang paling disukai oleh panelis adalah cookies dengan substitusi tepung bengkuang 30% dengan warna 3,92 (agak suka), aroma 3,96 (agak suka), rasa 4,32 (agak suka) dan tekstur 4,40 (agak suka). Cookies dengan penambahan tepung bengkuang sebanyak 30% memiliki kadar air 1,11%, kadar abu 1,86%, kadar protein 8,65%, kadar lemak 24,15%, karbohidrat 64,24%, kadar serat kasar 1,17%, dan daya kembang 51,60%.
Antioxidant Properties of Herbal Tea Prepared from Red Dragon Fruit Peel with The Addition of Ginger Neni Trimedona; Rahzarni Rahzarni; Syuryani Syahrul; Yenni Muchrida; Irwan Roza
Jurnal Ilmu dan Teknologi Terapan Pertanian Vol 4 No 2 (2020): August 2020
Publisher : Politeknik Pertanian Negeri Payakumbuh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32530/jaast.v4i2.179

Abstract

The peel of red dragon fruit usually discarded. It is rich in polyphenol compounds that have antioxidant activity and health benefits. This research aimed to determine the antioxidant properties of herbal tea such as phenolic content, betacyanin content, and antioxidant activity. The herbal tea prepared with hot oven drying methods, where’s the fresh peel of red dragon fruit and ginger were cut to be small pieces and dried at 60oC, and ground into tea powder then mixed as treatments. Results showed that the addition of ginger has no significant effect on phenolic content, and betacyanin content decreased by the addition of ginger. The phenolic content of herbal tea (0% ginger) and the highest addition of ginger (12%) were 3.39±1.19 mg GAE/g and 3.59±1.43 mg GAE/g respectively. The betacyanin content were 124.63±1.61 mg/100 g (0% ginger) and 104.01±2.99 mg/100g (12% ginger). As the amount of ginger added increased, the percentage of inhibition of herbal tea decreased from 66.23%±2.67 to 61.19%±2.45%.
Co-Authors Fidela Violalita Henny Fitri Yanti Irwan Roza Khandra Fahmy Neni Trimedona Rahzarni Rahzarni Yenni Muchrida