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Maya M. Ludong
Universitas Sam Ratulangi
Agriculture, Biological Sciences & Forestry Environmental Science

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Yellow Sweet Potato (Ipomea batatas L.) And Red Bean (Phaseolus vulgaris L.) Composite Flour Formulation For Biscuit Making Frische Christin Gigiringi; Erny J. N. Nurali; Maya M. Ludong
Jurnal Agroekoteknologi Terapan Vol. 3 No. 2 (2022): EDISI JULI-DESEMBER 2022
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/jat.v3i2.44340

Abstract

Biscuit is a kind of snack that have a relatively texture. Yellow sweet potato and red bean as local foods were used as composite flour for biscuit making. This aims of this research were to (1) analyze the nutrional content (moisture, ash, fat, protein, carbohydrate, crude fiber and total calories) of yellow sweet potato and red bean composite flour biscuits. (2) evaluate the level of preference for composite flour biscuits with yellow sweet potato and red bean. This research used a completely randomized design (CRD) with sweet potato flour and red bean flour treatments, namely A (50% : 50%), B (60% : 40%), C (70% : 30%), D (80% : 20%). The results of this research is stated that nutritional content of the yellow sweet potato and red bean composite flour biscuits had an average value of moist (10% - 13%), ash content (1% - 2%), fat content (7.06% - 8.73%), protein content (6.5% - 8.45%), carbohydrates (67.8% - 74.9%), crude fiber (3.74% - 4.02%) and total calories (383,57 kcal - 392 kcal) . The results of the sensory test of the level of preference for color 5.21 - 5.48 (slightly like), aroma 5.36 - 5.68 (slightly like-like), taste 5.41 - 6.02 (slightly like - like), texture 4.81 - 5.77 (slightly like - like). Keywords: Biscuits, Yellow Potato Flour, Red Bean Flour. Abstrak Biskuit merupakan makanan ringan yang memiliki tekstur relatif renyah bila dipatahkan dan memiliki potongan yang bertekstur padat. Dalam penelitian ini menggunakan tepung ubi jalar kuning dan tepung kacang merah sebagai bahan pangan lokal yang dapat memberikan nilai gizi pada biskuit. Penelitian ini bertujuan untuk (1) menganalisis kandungan gizi (kadar air, kadar abu, kadar lemak, kadar protein, kadar karbohidrat, kadar serat kasar dan total kalori) biskuit tepung komposit ubi jalar kuning dan kacang merah. (2) mengevaluasi tingkat kesukaan produk biskuit tepung komposit ubi jalar kuning dan kacang merah. Penelitian ini menggunakan metode Rancangan Acak Lengkap (RAL) dengan perlakuan tepung ubi jalar kuning dan tepung kacang merah, yaitu A (50% : 50%), B (60% : 40%), C (70% : 30%), D (80% : 20%). Hasil kandungan gizi dari biskuit tepung komposit ubi jalar kuning dan kacang merah memiliki nilai rata-rata kadar air (10% - 13%), kadar abu (1% - 2%), kadar lemak (7,06% - 8,73%), kadar protein (6,5% - 8,45%), karbohidrat (67,8% - 74,9%) , serat kasar (3,74% - 4,02%) dan kalori (383,57 kkal - 392 kkal). Hasil uji sensoris tingkat kesukaan terhadap warna 5,21 - 5,48 (agak suka), aroma 5,36 - 5,68 (agak suka - suka), rasa 5,41 - 6,02 (agak suka - suka), tekstur 4,81 - 5,77 (agak suka - suka). Kata kunci: Biskuit, Tepung Ubi Jalar Kuning, Tepung Kacang Merah
Chemical And Organoleptic Characteristics Of Snack Bars Based On Yellow Sweet Potato Flour (Ipomoea batatas L) And Mung Bean Flour (Vigna radiata) Dwi Putriana Solin; Maya M. Ludong; Jolanda Ch. E. Lamaega
Jurnal Agroekoteknologi Terapan Vol. 3 No. 2 (2022): EDISI JULI-DESEMBER 2022
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/jat.v3i2.44472

Abstract

ABSTRACT      The purpose of the study was to analyze the characteristics of chemistry, test the favorability level of panelists, and determine the best treatment of snack bars based on yellow sweet potato flour and green bean flour.   Snack bar is a snack in the form of bars made from cereals or beans and snack bars are usually used for breakfast or as snacks.  This research method uses the Complete Randomized Design (RAL) research method with 4 treatments of 3 repetitions, namely with treatment A (80% yellow sweet potato flour and 20% mung bean flour), B (70% yellow sweet potato flour and 30% mung bean flour), C (60% yellow sweet potato flour and 40% mung bean flour), D (50% yellow sweet potato flour and 50% mung bean flour).  The parameters tested in this study were chemical analysis (water content, protein content, and carbohydrate content) and test the organoleptic (taste, aroma, color, and texture). Based on the panelists' favorability level test for the most preferred snack bar as a whole, it was the mixing of 70% yellow sweet potato flour: 30% mung bean flour, in terms of color 3.52 (likes), aroma 3.72 (likes), taste 3.48 (neutral) and 3.76 textures (likes) with chemical characteristics namely water content 11.96%, protein content 7.58% and carbohydrate content 48.67%. Keywords: Snack bar, Yellow Sweet Potato Flour, Mung Bean Flour. ABSTRAK      Tujuan penelitian untuk menganalisis karakteristik kimia dan uji tingkat kesukaan panelis serta menentukan perlakuan terbaik snack bar berbasis tepung ubi jalar kuning dan tepung kacang hijau. Snack bar merupakan makanan ringan yang berbentuk batangan berbahan dasar sereal atau kacang-kacangan dan snack bar biasanya digunakan untuk sarapan atau sebagai makanan ringan. Penelitian ini menggunakan metode penelitian Rancangan Acak Lengkap (RAL) dengan 4 perlakuan 3 kali pengulangan yaitu dengan perlakuan A (80% tepung ubi jalar kuning dan 20% tepung kacang hijau), B (70% tepung ubi jalar kuning dan 30% tepung kacang hijau), C (60% tepung ubi jalar kuning dan 40% tepung kacang hijau), D (50% tepung ubi jalar kuning dan 50% tepung kacang hijau). Parameter yang diuji pada penelitian ini adalah analisis kimia (kadar air, kadar protein, dan kadar karbohidrat) dan uji organoleptik (rasa, aroma, warna, dan tekstur). Berdasarkan uji tingkat kesukaan panelis terhadap snack bar yang paling disukai secara keseluruhan adalah pencampuran 70% tepung ubi jalar kuning: 30% tepung kacang hijau, dari segi warna 3,52 (suka), aroma 3,72 (suka), rasa 3,48 (netral) dan 3,76 tekstur (suka) dengan karekteristik kimia yaitu kadar air 11,96%, kadar protein 7,58% dan kadar karbohidrat 48,67%. Kata kunci : Snack bar, Tepung Ubi Jalar Kuning, Tepung Kacang Hijau.
Effect Of Maturity Level Of Kepok Banana (Musa paradisiaca formatypica) On Chemical And Organoleptic Properties Of Frozen Fried Banana Maria Anastasia Ferida Bura; Maya M. Ludong; Yoakhim Y.E. Oessoe
Jurnal Agroekoteknologi Terapan Vol. 4 No. 1 (2023): EDISI JANUARI-JUNI 2023
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/jat.v4i1.44237

Abstract

This study aims to determine the maturity level of good kepok bananas in the manufacture of frozen fried bananas. Based on chemical characteristics (moisture content, fat content, total sugar), and organoleptic. This study used a factorial complete randomized design (RAL) which consisted of 4 treatments: P1 treatment, namely kepok bananas with a maturity level of 3 (yellowish green), P2 treatment, namely kepok bananas with a maturity level of 4 (more yellow than green), P3 treatment, namely kepok bananas with a maturity level of 5 (yellow with green tips), P4 treatment, namely kepok bananas with a maturity level of 6 (full yellow). The parameters analyzed were water content, fat content, total sugar and organoleptic which included taste and texture. The organoleptic test results of frozen fried bananas in the second frying pan which were the most preferred by the panelists in terms of taste and texture were the P4 treatment, namely full yellow ripeness level 6 bananas had good organoleptic, with chemical characteristics (44.50% moisture, 36.64% fat , and total sugar 40.81%). Keywords : Banana Kepok, Frozen Fried Banana, Banana Maturity Level. Abstrak Penelitian ini bertujuan untuk mengetahui tingkat kematangan pisang kepok yang baik dalam pembuatan pisang goreng beku. Berdasarkan sifat kimia (kadar air, kadar lemak, gula total), dan organoleptik. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) faktorial yang terdiri dari 4 perlakuan yaitu perlakuan P1 yaitu pisang kepok dengan tingkat kematangan 3 (hijau kekuningan), perlakuan P2 yaitu pisang kepok dengan tingkat kematangan 4 (lebih kuning dari hijau), perlakuan P3 yaitu pisang kepok dengan tingkat kematangan 5 (kuning berujung hijau), perlakuan P4 yaitu pisang kepok dengan tingkat kematangan 6 (kuning penuh). Parameter yang dianalisis adalah kadar air, kadar lemak, gula total dan organoleptik yang meliputi rasa dan tekstur. Hasil uji organoleptik pisang goreng beku pada penggorengan kedua yang paling disukai panelis dari segi rasa dan tekstur adalah perlakuan P4 yaitu pisang tingkat kematangan full yellow 6 memiliki organoleptik yang baik, dengan karakteristik kimiawi (kelembaban 44,50%). ), lemak 36,64%, dan gula total 40,81%). Kata kunci : Pisang kepok, Pisang Goreng Beku, Tingkat Kematangan Pisang
Co-Authors Dwi Putriana Solin Erny Nurali Frische Christin Gigiringi Jolanda Ch. E. Lamaega Maria Anastasia Ferida Bura Yoakhim Y.E. Oessoe