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All Journal Pro Food Jurnal Teknologi dan Mutu Pangan
Eko Basuki
Universitas Mataram
Agriculture, Biological Sciences & Forestry

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PENGARUH TEPUNG KENTANG HITAM SEBAGAI PENSUBSTITUSI TERIGU TERHADAP KARAKTERISTIK DONAT: The Effect of Black Potato Flour as a Substitution Wheat Flour on Characteristic of Doughnut Siska Cicilia; Eko Basuki; Agustono Prarudiyanto; Ahmad Alamsyah; Dody Handito
Pro Food Vol. 8 No. 1 (2022): Pro Food (Jurnal Ilmu dan Teknologi Pangan )
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v8i1.231

Abstract

Tujuan penelitian ini adalah mengetahui karakteristik donat berbahan terigu yang disubstitusi dengan kentang hitam. Kentang hitam memiliki kandungan gizi yang cukup lengkap berupa karbohidrat, vitamin C, dan mineral. Penelitian menggunakan RAL satu faktor dan metode eksperimental. Perlakuan pada penelitian ini adalah substitusi tepung terigu dengan tepung kentang hitam (D) yaitu DB1 (100%:0%), DB2(90%:10%), DB3 (80%:20%), DB4 (70%:30%), DB5 (60%:40%), dan DB6 (50%:50%). Parameter yang diamati berupa kadar air, kadar abu, kadar protein, kadar lemak, dan sifat sensoris. Data dianalisis dengan Anova pada taraf 5% dan diuji lanjut menggunakan Beda Nyata Jujur (BNJ). Hasil penelitian menunjukkan semakin banyak substitusi terigu dengan kentang hitam menurunkan kadar air, kadar abu, kadar protein, dan tingkat kesukaan donat tetapi meningkatkan kadar lemak. Susbtitusi kentang hitam sebanyak 20% merupakan perlakuan terbaik dengan karakteristik berupa kadar air 24,7%; kadar abu 1,9%; kadar protein 6,4%; kadar lemak 26,2% dan sifat sensoris yang dapat diterima oleh panelis.
Pengaruh Penambahan Sari Jahe Merah (Zingiber officinale var rubrum) Terhadap Karakteristik Gula Aren Cair (Arenga pinnata Merr.) Reca Ellisya Virdayanti; Eko Basuki; Dewa Nyoman Adi Paramartha
Jurnal Teknologi dan Mutu Pangan Vol 1 No 2 (2023): JTMP: Jurnal Teknologi dan Mutu Pangan
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (3805.026 KB) | DOI: 10.30812/jtmp.v1i2.2553

Abstract

Liquid palm sugar is processed palm sugar in liquid form that contained glucose, maltose and glucose polymer which have deficiencies in nutritional value and benefits for the body. The addition of red ginger extract can increase the benefits of liquid palm sugar. The objective of this study was to determine addition effect of various concentrations of red ginger extract on physical, chemical and sensory quality of liquid palm sugar. The method used in this research was an experimental method with a single factor Completely Randomized Design (CRD), namely concentration 0%; 5%; 10%; 15%; 20% and 25% of red ginger extract. The parameters observed were the acidity (pH), viscosity, total dissolved solids (TDS), moisture content, ash content, antioxidant activity, and sensory properties including color, aroma, taste, and viscosity. Observation data were analyzed by analysis of variance with a significance level of 5%.. The real difference data was further analysis using the Honestly Significant Difference (HSD) test for physical, chemical and sensory parameters. The result showed that the concentration of red ginger extract had a significantly different effect on acidity (pH), viscosity, total dissolved solids (TDS), ash content, moisture content, antioxidant activity, and sensory properties including color (hedonic), aroma (hedonic and scoring), taste (scoring) and texture (hedonic and scoring). The use of 25% red ginger extract was the best treatment to liquid palm sugar with a pH value of 5.61; viscosity 88; TDS 59,8%; Ash Content 0.89%; moisture content 15,03%; Antioxidant Activity 82,83%; and other acceptable sensory qualities.
PENGARUH RASIO MOCAF DAN BUBUR RUMPUT LAUT (E. cottonii) TERHADAP KARAKTERISTIK KERIPIK BROWNIES Galuh Ayuningtyas Soewondo; Eko Basuki; Siska Cicilia
Pro Food Vol. 9 No. 2 (2023): Pro Food (Jurnal Ilmu dan Teknologi Pangan )
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v9i2.326

Abstract

Brownie chips are one of the brownie innovations with a crunchy texture and are made from wheat flour. An alternative substitute for wheat in making brownies is mocaf and seaweed pulp is added to improve its characteristics. This study aimed to determine the effect of the ratio of mocaf and seaweed pulp (E. cottonii) on the nutritional value, physical, and organoleptic properties of brownie chips. This study used a completely randomized design (CRD) with 5 treatments, namely ratio of mocaf and seaweed pulp (E. cottonii) P1 (100%:0%), P2 (90%:10%), P3 (80%:20%), P4 (70%:30%), P5 (50%:50%). Parameters observed were moisture content, crude fiber content, protein content, baking powder and organoleptic (aroma, taste, texture and color). Observations were analyzed using analysis of variance (Analysis of Variance) at the level of 5% using the application Co-State. Further test was carried out using the Least Significant Difference (LSD) for significant difference data. The results showed that the ratio of mocaf and seaweed pulp (E. cottonii) gave significantly different effect on moisture content, crude fiber, protein, breaking power and organoleptic tests (hedonics and scoring) texture and taste, but not significantly different on organoleptic tests (hedonics and scoring) aroma and color.The best treatment was obtained in P3 treatment (80%: 20%) with 4,03% moisture content, 3,37% crude fiber content, 4,92% protein content, 3,75N fracture power; and all organoleptic parameters including aroma, taste, texture and color were accepted by the panelists based on the hedonic test with a like level of preference.
Co-Authors Agustono Prarudiyanto Ahmad Alamsyah Dewa Nyoman Adi Paramartha Dody Handito Galuh Ayuningtyas Soewondo Reca Ellisya Virdayanti Siska Cicilia Siska Cicilia