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All Journal Jurnal Hasil Penelitian Industri Bioscientist : Jurnal Ilmiah Biologi
Achmat Sarifudin
Pusat Pengembangan Teknologi Tepat Guna (P2TTG-LIPI) Jl.K.S.Tubun No. 5 Subang, Jawa Barat, Indonesia
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Education Energy Environmental Science Immunology & microbiology Social Sciences

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EVALUASI MUTU FISIKOKIMIA DAN ORGANOLEPTIK MODIFIKASI KUE SATU BERBASIS TEPUNG PISANG (Quality Evaluation of Physicochemical and Organoleptic Characteristic of Modified Satu Cake Based on Banana Flour) Sarifudin, Achmat; Ekafitri, Riyanti; I.M, Nur Kartika
Jurnal Hasil Penelitian Industri Vol 28, No 2 (2015)
Publisher : Baristand Industri Banda Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (23.353 KB)

Abstract

Satu cake is a traditional cake usually made from mixture of mung bean flour and sugarflour. The research had proposed Satu cake by subtituting mung bean flour to banana flour. The objectiveof this research was to evaluate the quality of Satu cake as the influence of the differences ratio ofbanana flour and sugar flour 1:1, 1:2, and 1:3, respectively and 3 replications for each The physicalquality properties (whiteness and hardness), chemical properties (water, ash, protein, fat, carbohydrate,and fiber content) as well the sensory evaluation were evaluated. Results showed that increasing thepercentage of banana flour in the Satu cake formula tended to increase the hardness value, water content,ash content, protein content, meanwhile the whiteness index tended to decrease. The different ratiobetween sugar flour and banana flour was not significantly effect to the fat content, carbohydratecontent, fiber content of the Satu cake sample. The whiteness degree of the Satu cake ranging from 39,25-44,23%, hardness value from 0,46 to 0,53 mm/gr/sec, water content from 17,2 to 20,1%, ash content from0,8 to 1,3%, protein content from 4,4 to 6,6%, fat content from 0,3 to 0,4%, carbohydrate content from 71to 74,4%, fiber content from 2,8 to 3,2%. Result of sensory evaluation recommended the most favoredamong the Satu cake samples was sample from formulation sugar flour : banana flour 1:1.
Pengaruh Penambahan Sari Kedelai terhadap Karakteristik Mi Tofu Shirataki Kering Berbasis Tepung Porang Glukomanan Maulani, Siti Patimah Zahro; Trianawati, Mrr Lukie; Sarifudin, Achmat
Bioscientist : Jurnal Ilmiah Biologi Vol 12, No 1 (2024): June
Publisher : Department of Biology Education, FSTT, Mandalika University of Education, Indonesia.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33394/bioscientist.v12i1.11419

Abstract

Dry noodles are one of the fast foods that people like and are generally made from wheat flour. Rising wheat exports could threaten Indonesia's food security. Porang contains glucomannan and can be used as a substitute for flour. This study used the addition of soybean juice to add protein to Shirataki noodles. The purpose of the study was to determine the effect of the addition of soybean juice on the texture characteristics and protein content of Shirataki tofu noodles. This study used 3 treatments, namely the addition of soybean juice (2.5%, 5%, and 7.5%). Based on the results of the study, the addition of soybean juice had a significant effect on the analysis of ash content, protein content, hardness, color and sensory. Meanwhile, the results of the study did not have a significant effect on the analysis of morphology, water content, water activity, and elongation. The results of research on physical analysis showed the best sample concentration of 2.5%, in chemical analysis the best concentration of 2.5% except for the best sample protein analysis of 7.5%, and in sensory analysis of the sample preferred concentration of 5%.
Pengaruh Penambahan Sari Kedelai terhadap Karakteristik Mi Tofu Shirataki Kering Berbasis Tepung Porang Glukomanan Maulani, Siti Patimah Zahro; Trianawati, Mrr Lukie; Sarifudin, Achmat
Bioscientist : Jurnal Ilmiah Biologi Vol. 12 No. 1 (2024): June
Publisher : Department of Biology Education, FSTT, Mandalika University of Education, Indonesia.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33394/bioscientist.v12i1.11419

Abstract

Dry noodles are one of the fast foods that people like and are generally made from wheat flour. Rising wheat exports could threaten Indonesia's food security. Porang contains glucomannan and can be used as a substitute for flour. This study used the addition of soybean juice to add protein to Shirataki noodles. The purpose of the study was to determine the effect of the addition of soybean juice on the texture characteristics and protein content of Shirataki tofu noodles. This study used 3 treatments, namely the addition of soybean juice (2.5%, 5%, and 7.5%). Based on the results of the study, the addition of soybean juice had a significant effect on the analysis of ash content, protein content, hardness, color and sensory. Meanwhile, the results of the study did not have a significant effect on the analysis of morphology, water content, water activity, and elongation. The results of research on physical analysis showed the best sample concentration of 2.5%, in chemical analysis the best concentration of 2.5% except for the best sample protein analysis of 7.5%, and in sensory analysis of the sample preferred concentration of 5%.
Co-Authors Maulani, Siti Patimah Zahro Nur Kartika I.M, Nur Kartika Riyanti Ekafitri Trianawati, Mrr Lukie