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Sri Winarti
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Karakteristik Snackbar dari Tepung Pisang Kepok Kuning dan Kacang Merah dengan Penambahan VCO Sri Winarti; Riski Ayu Anggraeni; Mawar Afifah Rahma
Journal of Food and Agricultural Technology Vol. 2 No. 1 (2024)
Publisher : Universitas Mercu Buana Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26486/jfat.v2i1.4339

Abstract

Snackbar merupakan makanan ringan berbentuk batang dan padat yang berasal dari campuran berbagai bahan kering seperti sereal, kacang-kacangan dan buah kering yang digabungkan menjadi satu dengan bahan pengikat. Bahan pengikat yang biasa digunakan antara lain madu, coklat, caramel. Telah dilakukan penelitian pembuatan snackbar dari tepung pisang kepok kuning dan kacang merah dengan penambahan VCO (Virgin Coconut Oil). Penelitian ini bertujuan untuk mengetahui pengaruh proporsi tepung pisang kepok kuning dan tepung kacang merah serta konsentrasi VCO terhadap karakteristik fisikokimia dan sensoris snackbar yang dihasilkan. Penelitian menggunakan Rancangan Acak Lengkap dengan dua faktor dan dua kali ulangan, faktor I adalah proporsi tepung pisang kepok : tepung kacang merah (90:10, 80:20, dan 70:30) dan faktor II adalah konsentrasi VCO 10%, 20% dan 30%. Data hasil penelitian dianalisis menggunakan ANOVA, apabila terdapat perbedaan yang nyata maka dilakukan uji lanjut DMRT pada taraf 5%. Hasil penelitian menunjukkan bahwa perlakuan terbaik adalah proporsi tepung pisang kepok kuning:tepung kacang merah 70:30 dan konsentrasi VCO 30% yang menghasilkan snackbar dengan karakteristik: kadar air 17,48%, lemak 39,04%, protein 15,05%, karbohidrat 28,62%; pati resisten 8,35% dan total kalori 526,08 kkal/100g.
Characteristics of Synbiotic Drink from Jicama (Pachyrhizus erosus L.) Tubers and Sunflower (Helianthus annuus L.) Seeds Extract Winarti, Sri; Jariyah; Yusuf, Aulia Islamiati; Arum, Ardilini Destyaning
International Journal of Eco-Innovation in Science and Engineering (IJEISE) Vol. 6 No. 2 (2025): IJEISE
Publisher : UPN Veteran Jatim

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Synbiotic drinks are fermented beverages composed of ingredients that encompass prebiotics and probiotic bacteria. A study was conducted to develop a synbiotic drink using Jicama tubers extract and sunflower seeds extract along with the probiotic bacteria including Lactobacillus casei FNCC-0090, Lactobacillus acidophilus FNCC-0051, Bifidobacterium breve BRL-131, and Bifidobacterium bifidum BRL-130. The objective of this research was to assess the impact of varying proportions of Jicama tubers extract (Jc) and Sunflower seeds extract (Sf), as well as fermentation duration on the characteristics of synbiotic drinks. The experimental design employed a factorial completely randomized design with two factors: the proportions of Jicama and sunflower seed extract (75:25, 50:50, and 25:75) and fermentation time (8, 12, 16, and 20 h). Data from the study were analyzed using ANOVA (P<0.05), and significant differences between treatments were assessed by DMRT. The optimal treatment was determined at the 50:50 proportion of Jicama and sunflower seed extract, with an 20 h fermentation time, yielding a synbiotic drink characterized by total LAB of 11.34 log CFU/mL, total lactic acid of 1.29%, N-amino of 4.67 %, antioxidant activity of 33.5%, viscosity of 37.08 cP, inulin content of 1.03%, and vitamin E content of 0.58%.
Co-Authors -, Jariyah .,, Sudaryati Abdurrozaq Firdaus Achmad Wahyu Hidayat Alfid Kurnianto, Muhammad ALHADAD, BUJUNA Anggraeni, Citra Dwi Wahyu anggreini, riski ayu Ardini, Diza Lailuna Arum, Ardilini Destyaning Atik Mahmudah Bahran Taib Basuki S, Enny Enny Briliansyah, Resi Cita Risma Anggi Kurnia Rani Dian, Rahma Dwiki Febrian, Nurdin Dwiyanti, Nabilla Nova Enny Karti Basuki Erick Estrada, Erick Erwan Adi Saputro Fatoni Achmad Febriana, Ma’faza Rizka Febrianto, Hendra Ferdianza, Ryan Setya Fitriana Hadi Munarko Hadi Munarko Hadi Munarko Hairunnisa Hairunnisa Hardiani, Esti Haris Danial Hazlina Abdullah Hendra Febrianto Heru Arif Pianto Heru Arif Pianto, Heru Arif Hidayati, Nur Agustin HP., Sudaryati Imanuella, Johanna Indah Nurcahyaningsih, Safitri Inka Adhuha Nur Fadilah Ismuning Dinar Rahmani, Ismuning Jariyah Jariyah Jariyah Jariyah Jariyah Jilian, Latni Juhariyah Juhariyah Khairi, Sabi'ah Kindriari Nurma Wahyusi Krisdianti, Regina Indah Kurnianto, Muhammad Alfid Kustini Kustini Lestari, Fanni Lilis Karlina Mawar Afifah Rahma Muhammad Nur Mukhodim Faridah Hanum, Sri Mulyani, Ni Made Nasution, Novrihan Leily Nazaruddin, Muchammad Vishal Ningsih, Yuni Nur Hidayanto Pancoro Setyo Putro NURUL AZIZAH Pamungkas, Atik Mahmudah Aji Pertiwi, Cici Nagita Prabowo, Ulya Sarofa Puspita, Alfina Ayu Puspitasari, Ken Dina Putra, Andre Yusuf Trisna Qotima, Khusnul Rafhani Rosyidah Rahmadini, Fachma Airisa Ramadhanty, Chairunnisa Safira Ramdan Hidayat Ratna Yulistiani Rhamadhan, Dinar Cahyaning Riski Ayu Anggraeni Riyawati, Mega Rosida Rosida Rosida, Dedin Finatsiyatul Sagala, Salord Sanjaya, Gelant Sanjaya, Made Ananda Putri Anugrah Arika Sanjaya, Yushinta Aristina Sarofa, Ulya Sarofa Siswandi Siswandi, Siswandi Siti Mariyah Sitoayu, Laras Solisa, Windy Zeanly SP, Bagus Sri Djajati Sumengen Sutomo Sutomo, Bebi Tabitha Intana Tandepadang Tawajjuh, Nur Ulya Sarofa Uswatul Hasni Vira Seviani Dewantri Wicaksono, Luqman A Yuniningsih Yuniningsih Yunita Satya Pratiwi Yusuf, Aulia Islamiati Zufrie, Zufrie