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All Journal Jurnal Gizi dan Pangan Martabe : Jurnal Pengabdian Kepada Masyarakat JURNAL REKAYASA Management Studies and Entrepreneurship Journal (MSEJ) JURNAL PIONIR Ekasakti Jurnal Penelitian dan Pengabdian (EJPP) AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Sagu Journal of Scientech Research and Development Journal of Community Service Jurnal Embrio Jurnal Katalisator Jurnal Research Ilmu Pertanian
Leffy Hermalena
Program Studi Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Ekasakti
Agriculture, Biological Sciences & Forestry Arts Humanities Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Library & Information Science Public Health Social Sciences Veterinary Other

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SUBSITUSI TEPUNG SEMOLINA DENGAN TEPUNG KULIT PISANG KEPOK (Musa balbisiania L.) DALAM PEMBUATAN SPAGETI HITAM Yodi, Sandi Hendra; Fitria, Eddwina Aidila; Salihat, Rera Aga; Sidabalok, Inawaty; Hermalena, Leffy; Sumarno, Wawan
SAGU Vol. 23 No. 2 (2024): SAGU Journal – Agri. Sci. Tech., September, 2024, Vol. 23 : No. 2
Publisher : Fakultas Pertanian Universitas Riau

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Abstract

This study aims to determine the effect of the substitution of semolina flour with kepok banana peel flour in making black spaghetti and to determine the best substitution treatment in making black spaghetti based on panellists assessment. A completely randomized design (CRD) including three replications and five treatment levels was employed in this investigation. ANOVA and DNMRT additional tests were used to examine the observation data at a 1% significance level. The observation data were analyzed using ANOVA and DNMRT further test at a significant level of 1%. The treatments in this study were the substitution of semolina flour with kepok banana peel flour (A=95% and 5%, B=90% and 10%, C=85% and 15%, D=80% and 20%, E=75% and 25%). The study's findings demonstrated that the water, ash, fat, protein, and carbohydrate content were significantly impacted by the substitution of semolina flour and banana peel flour. All treatments met the spaghetti quality requirements set by SNI 8777-2019, except for ash content and protein content in treatments D and E. The most preferred spaghetti was spaghetti with treatment C with a moisture content of 11.97%, ash content of 4.30%, fat content of 16.18%, protein content of 16.49%, and carbohydrate content of 79.54%. The results of this study are expected to contribute to the diversification of processed products based on semolina flour.
Co-Authors Basalius Budaraga, I Ketut Bustari Badal Dani Rahmadhan Darsono - Saogo Dwi Andrizal Ramadani Eddwina Aidila Fitria Efrinelti, Sintia Fitria, Eddwina Aidila Gusriati Hafiva Reski Oktavia Henny Puspita Sari Henny Puspitasari Herda Gusvita Hijaz Jalil Ihsan Nurhakim Inawati Sidabalok Inawaty sidabalok Inawaty Sidabalok, Inawaty Ivonne Ayesha Ivonne Ayesha Johanres Daulay Kurnia Sari, Suci Lara Usdaya Sutra Melinda Noer Murnita Murnita Murnita Murnita Murnita, Murnita Nadia Saputri Nela Putriana Nita Yessirita Novizar Nazir Puspita Sari, Henny Rahmadhan, Dani Rera Aga Salihat Rera Agung Syukra Rika Ampuh Hadiguna Rina Febrinova Risti, Mella Roosganda Elizabeth Sidabalok, Inawati Suci Kurnia Sari Sumarno, Wawan Susanti Susanti Syamsuwirman Syamsuwirman Syamsuwirman Toni Junaedi Yodi, Sandi Hendra Yulfi Desi Yurnalis Yurnalis Zainur Romadan