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All Journal Pro Food Journal of Food and Agricultural Product
Siska Cicilia
Universitas Mataram
Agriculture, Biological Sciences & Forestry

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Mutu Kue Bingka Dolu pada Berbagai Konsentrasi Substitusi Terigu dengan Tepung Sorgum: Quality of Bingka Dolu at Various Concentrations of Substitution of Wheat with sorghum flour Dunyafanisa Nurul Aulia Ryanividya; Ahmad Alamsyah; Siska Cicilia
Pro Food Vol. 8 No. 2 (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.v8i2.273

Abstract

Bingka dolu is a traditional snack from Bima, West Nusa Tenggara. They are much favored by the community because because of the unique taste and flavor. This study aims to determine the percentage of the use of the best sorghum flour as a substitute for flour on the quality of bingka dolu. This research method was CRD with one factor, namely the percentage of substitution of flour with sorghum flour (BD), namely BD0 (100%: 0%); BD1 (80% : 20%); BD2 (605 : 40%); BD3(40% : 60%); BD4 (20% : 80%) and BD5 (0% : 100%) with parameters such as moisture content, ash, crude fiber, taste, aroma, and texture by hedonic and scoring. The results of the study were analyzed using ANOVA and further test using HSD at the level of 5%. Wheat substitution with sorghum flour effected on the moisture content, ash, crude fiber, hedonic (color, aroma, taste, texture), and scoring (texture). The use of 20% sorghum flour as a substitute for wheat was the best treatment for making bingka dolu with the characteristics of a moisture content of 35.49%; ash 0.56%; 0.23% crude fiber and organoleptic quality received by the panelists.
Efek Lama Perebusan terhadap Aktivitas Antioksidan Air Rebusan Batang Brotowali (Tinospora crispa L.) Maharani Firdaus; Nazaruddin Nazaruddin; Siska Cicilia
Journal of Food and Agricultural Product Vol 1, No 2 (2021): JFAP
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (477.153 KB) | DOI: 10.32585/jfap.v1i2.2076

Abstract

This study aims to determine the effect of boiling time on the antioxidant activity of brotowali stem boiled water. The method used in this study is an experimental method carried out in the laboratory using a completely randomized design (CRD) with one factor, namely the effect of boiling water on brotowali stems with P1 treatment (5 minutes); P2 (10 minutes); P3 (15 minutes); P4 (20 minutes) and P5 (25 minutes). Each treatment was repeated 3 times to obtain 15 experimental units. Parameters observed included chemical parameters (antioxidant activity, total phenolic and flavonoid identification), physical parameters (color) and organoleptic (color, taste and aroma) by scoring and hedonic. The data from the chemical, physical and organoleptic observations were analyzed by analysis of diversity at a 5% significance level using the Co-Stat software and if there was a significant difference, then further tested with the orthogonal polynomial test (MOP) and the Honest Significant Difference test (HSD 5%) on the test. organoleptic. The results showed that the boiling time of brotowali stems had a significantly different effect on all parameters except the hedonic test for taste and aroma. Treatment P1 (5 minutes) was the best treatment with the best antioxidant activity of brotowali stem decoction by producing 25.4% antioxidant activity, total phenolic 7.07 mgGAE/100g, anthocyanidin type flavonoid group and having a yellowish green color, bitter taste. and does not have a typical brotowali aromaKeywords: antioxidant activity, boiling, brotowali
FORTIFIKASI SARI DAUN KELOR UNTUK MENINGKATKAN MUTU JELLY DRINK DALUMAN : Fortification of Moringa Leaf Juice to Improve Quality of Daluman Jelly Drink Ana Juliana; Zainuri Zainuri; Siska Cicilia
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.v9i1.293

Abstract

Jelly drink is a drink made of fruit juice. In general, jelly drink is only a source of vitamins, minerals, fiber and sodium, while the content of other nutrients such as protein is still relatively low. The aim of this study was to discover the effect of fortification of moringa leaf juice on the quality of daluman jelly drink. This study used Completely Randomized Design (CRD) with a single factor, namely the fortification of moringa leaf juice which consisted of 6 treatments including 0%, 10%, 20%, 30%, 40% and 50%. Each treatment was repeated 3 times to obtain 18 experimental units. The jelly drink parameters tested were chemical quality (protein and vitamin C content), physical quality (color and texture) and organoleptic quality (color, aroma, texture and taste). Data were analyzed by the Anova using Co-stat Software at the 5% level and further tested using the Honest Significant Difference (HSD) test. The treatments significantly affected the protein and vitamin C content, lightness, texture, aroma and taste of daluman jelly drink. The treatment of 20% moringa leaf juice was recommended as the best treatment to improve quality of daluman jelly drink with a protein content of 7.44%; vitamin C content 87.82 mg/100g; lightness 19.85; oHue value 188,42; texture 0.30 (N), and the organoleptic properties were rather preferred by the panelists
Co-Authors Ahmad Alamsyah Ana Juliana Dunyafanisa Nurul Aulia Ryanividya Maharani Firdaus Nazaruddin Nazaruddin Zainuri Zainuri