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All Journal International Journal of Advances in Applied Sciences Jurnal Ilmu Pertanian Indonesia Jurnal Pangan dan Gizi International Journal of Science and Engineering (IJSE) Animal Agricultural Journal Journal of Nutrition College Teknobuga : Jurnal Teknologi Busana dan Boga Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science) Jurnal Pangan dan Agroindustri Jurnal Aplikasi Teknologi Pangan Jurnal Agrotek UMMat Indonesian Journal of Agricultural Research Jurnal Teknologi Pangan dan Hasil Pertanian Jurnal Aplikasi Teknologi Pangan Journal of Applied Food Technology Jurnal Litbang Provinsi Jawa Tengah Journal of Agri-Food Science and Technology (JAFoST) Mediagro Jurnal Teknologi Pangan Jurnal Ilmiah Sains Jurnal Agripet
Bhakti Etza Setiani
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Earth & Planetary Sciences Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Physics Public Health Social Sciences Veterinary Other

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Journal : Jurnal Agrotek UMMat

 1 
KARAKTERISTIK SPONGE CAKE DENGAN PERLAKUAN PENAMBAHAN PASTA BIT (Beta vulgaris L.) Fatika Ambarwati; Sri Mulyani; Bhakti Etza Setiani
Jurnal Agrotek Ummat Vol 7, No 1 (2020): February 2020
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (974.373 KB) | DOI: 10.31764/agrotek.v7i1.2103

Abstract

Abstrak: Bit merah (Beta vulgaris L.) merupakan salah satu komoditas yang memiliki keunggulan sebagai zat pewarna alami dan sumber antioksidan. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan pasta bit merah (beta vulgaris L.) terhadap kualitas mutu sponge cake. Rancangan penelitian ini menggunakan (RAL) dengan 6 perlakuan 4 kali ulangan, perlakuan yang diberikan yaitu perbedaan konsentrasi penambahan pasta bit (b/b) yakni T0= 0% (kontrol) , T1=10%, T2= 20%, T3= 30%, T4= 40% dan T5= 50%. Hasil penelitian menunjukkan bahwa penambahan konsentrasi pasta bit yang berbeda memberikan pengaruh nyata (P<0,05) terhadap aktifitas antioksidan, morfologi crumb, warna (L*), mutu organoleptik tekstur, aroma dan overall sedangkan untuk parameter daya kembang, warna (a*) dan (b*) dan mutu organoleptik rasa tidak berpengaruh nyata. Penambahan pasta bit yang terbaik yakni perlakuan T5 (50%) dengan nilai daya kembang 74,75±3,50, morfologi crumb baik, aktifitas antioksidan 60%, warna (L*) 64,68, warna (a*) 5,79, warna (b*) 33,12, dan mutu organoleptik rasa manis, aroma tidak langu, tekstur agak lembut, dan Overall suka. Abstract: Red beet (Beta vulgaris L.) is a commodity that has advantages as a natural coloring agent and source of antioxidants. This study aims to determine the effect of the addition of red beet paste (Beta vulgaris L.) on the quality of sponge cake quality.The design of this study uses (CRD) with 6 treatments and 4 replications, the treatment given is the difference in the concentration of the addition of beet paste (b / b) namely T0= 0% (control), T1= 10%, T2= 20%, T3= 30%, T4= 40% and T5= 50%. The results showed that the addition of different concentrations of beet paste gave a significant effect (P <0.05) on antioxidant activity, crumb morphology, color (L *), organoleptic quality of texture, aroma and overall while for the parameters of developt capacity, color (a * ) and (b *) and organoleptic quality of taste have no significant effect. The best addition of beet paste is the treatment of T5 (50%) with a value of developt capacity 74.75 ± 3.50, good crumb morphology, antioxidant activity 60%, color (L *) 64.68, color (a *) 5.79 , color (b *) 33.12, and organoleptic quality of sweet taste, unpleasant aroma, rather soft texture, and overall like.
PENGARUH PENAMBAHAN TEPUNG KACANG MERAH TERHADAP SIFAT KIMIA DAN HEDONIK BERAS ANALOG BERBAHAN DASAR UMBI GANYONG (CannaedulisKer.) Salma Salsabila; Antonius Hintono; Bhakti Etza Setiani
Jurnal Agrotek Ummat Vol 7, No 2 (2020): October 2020
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jau.v7i2.2729

Abstract

Analog rice is artificial rice product made from non rice raw material which contain nutrients and looks like padi rice. This research using raw material such as umbi ganyong as source of carbohydrates and red bean to improve the nutritional value and appearance of analog rice.  The purpose of this research was to study the concentration effect offered bean flour added into on rice analog made from umbi ganyong (ganyong root) toward water content, raw fiber, protein, and hedonic. The treatments applied were T0 for 0% concentration, T1 for 5% concentration, T2 for 10% concentration, and T3 for 15% concentration. The observed variables were water content, protein, crude fiber, and preference level. The result of the study showed that the addition of red bean flour with various concentrations reveals the difference(p<0,05) in rising water content, crude fiber, protein, and improving taste, texture, and rice analog fluffiness. The outcome of the research point out that the recommendation of red bean flour added into analog rice was at 15% which were resulting in water content 7,76±0,152%, crude fiber of 3,01±0,68%, and protein 7,41±0,038%,
Co-Authors Adinur Chrismanuel Agatha Intan Wihenti Aghnia Ulul Azmi Putri Aghnia Ulul Azmi Putri Ahmad Ni’matullah Al-Baarri Al-Baarri, Ahmad Ni'matullah Alyarahma Nur Aisya Amalina Nur Azizah Aminuyati Anang M Legowo Antonius Hintono Antonius Hintono Any Widiyastuti Arba'ani Ies Wahyaningtyas Arie Widya Sukma Arini, Annisa Shafa Putri Arissaputra, Hermawan Asri Astuti Astuti, Asri Aulia Nabila Ayulianti Wakhidah Bambang Dwiloka Bambang Sulistiyanto Bambang Sulistiyanto Bintoro, V Priyo Cahya Setya Utama Cahya Setya Utama Damayanti, Safitri Dian Wahyu Harjanti Dian Wahyu Harjanti Edy Kurnianto Erningtyas Elok Fatika Ambarwati Fauzia Kusuma Wulandari Febryan Taufiq Gavinda Shailla Nidya Putri Gilang Ade Perdana Handoko, Nisfa Handoko, Nisfa Rama Kamila Hanifah Mustika Wahda Hati, Intan Permata Hatta Mardhika Heni Rizqiati Hermawan Arissaputra Hidayatul Munawaroh Julia Ester Lumbantoruan Khusna Irsalina Kusrahayu Kusrahayu Kusuma Melati Faizun Sunarko Kusumastuti, Maela Rizky Legowo, Anang Lumbantoruan, Julia Ester Melda Afrianti Mohammad Aburizal Bahri Muhammad Ansori Nabila, Aulia Zalfa Nadhia Octaviyanti Natalia Putri Erva Simbolon Nisa Ishma Savitry Nova Damayanti Kurniawan Noviadi Setyo Untoro Novita Wibowo Nurussyifa, Salsabila Yasinta Nurwantoro . Nurwantoro Nurwantoro Nyoman Suthama Octavianti Paramita Patriasari, Novita Dewi Perdana, Gilang Ade Pramono, Yoyok Prima Dewi Ramadhani Purwitasari, Lutfi Rahimi, Vini Ramadhaningrum, Ilma Muliasari Rani Prihatiningsih Rejeki Dewi Pramesti Rifqi Nur Fauzi Risa Fazriyati Siregar Rosidah Rosidah Salma Salsabila Santi Arum Pertiwi Sigit Sulistiarto Silvia Kumala Dewi Siti Susanti Siti Susanti Siti Susanti, Siti Soni Prihutomo, Soni Sri Mulyani Sri Mulyani SRI RAHAYU Sudjono, Elisabeth Febriane Lovita Sulistiarto, Sigit Sunarko, Kusuma Melati Faizun Sutopo Sutopo Sutopo Sutopo Umiyati Atmomarsono Urai, Asya Sabila V Priyo Bintoro V. Priyo Bintoro Valentinus Priyo Bintoro Vitus Dwi Yunianto Budi Ismadi Wulan Sumekar Yasinta Azhar Sausan Yasmine Setya Adilla Mawardi Yesica Rani Ginting Yoga Pratama Yoga Pratama Yoyok Budi Pramono Yoyok Budi Pramono Yoyok Budi Pramono Yoyok Budi Pramono