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All Journal Pro Food Jurnal Ilmiah Rekayasa Pertanian dan Biosistem
Agustono Prarudiyanto
Universitas Mataram
Agriculture, Biological Sciences & Forestry

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Journal : Pro Food

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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.
PENAMBAHAN TEPUNG PORANG SEBAGAI ALTERNATIF PENGGANTI BAHAN PENGENYAL SINTETIS PADA PRODUK BAKSO IKAN KURISI: The addition of Porang Flour as an Alternative to Synthetic Gelling Agents in Kurisi Fish Balls Products Novia Rahayu; Meydia Kusuma Wardani; Agustono Prarudiyanto; Zainuri Zainuri
Pro Food Vol. 9 No. 1 (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.v9i1.310

Abstract

Meatballs are a popular processed food product made primarily from beef, enjoyed by individuals across various age groups. In addition to beef, fish meat can also be used as a raw material for meatballs. However, the conventional production of meatballs often involves the utilization of synthetic gelling agents that pose potential health risks to consumers. This study aimed to assess the chemical, physical, and organoleptic attributes of kurisi fish balls fortified with porang flour (Amorphophallus oncophillus) as a substitute for synthetic gelling agents..  The research method used was a Group Randomized Design (RAK) comprising six treatment groups with varying proportions of porang flour 0%, 1%, 2%, 3%, 4%, and 5%  with  3 replication. Analysis of variance (ANOVA) at a 5% significance level was conducted using Co-stat software to evaluate the data, followed by Polynomial Orthogonal tests to assess chemical and physical quality parameters. Organoleptic quality was evaluated using the Honestly Significant Difference test (BNJ). The findings indicated that the addition of porang flour significantly influenced water content, ash content, protein content, as well as chewiness, color, and texture assessed hedonically. However, taste and aroma were not significantly affected. Based on the results of chemical and organoleptic analysis, the best treatment of kurisi fish balls in this study was the addition of porang flour concentration by 3%, having water content (70.25%), ash content (1.54%), protein content (15.27%) and organoleptic favored by panelists.
Co-Authors Ahmad Alamsyah Dody Handito Eko Basuki Meydia Kusuma Wardani Novia Rahayu Rokilah Rokilah Siska Cicilia Wiharyani Werdiningsih Zainuri Zainuri