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All Journal Jurnal Ilmu Pertanian Indonesia Asia Pacific Journal of Sustainable Agriculture, Food and Energy (APJSAFE)
Tiara Indra Saraswati
Universitas Bakrie
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Energy Environmental Science

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Pengaruh Pengolahan pada Sifat Fisis dan Kimia Singkong-Goreng Beku Tiara Indra Saraswati; Dede Robiatul Adawiyah; Fransisca Zakaria Rungkat
Jurnal Ilmu Pertanian Indonesia Vol. 27 No. 4 (2022): Jurnal Ilmu Pertanian Indonesia
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.18343/jipi.27.4.528

Abstract

Cassava (Manihot esculenta) can be used as the main source of carbohydrates besides rice. Although cassava has been widely used, the diversification of cassava islimited. Appropriate processing methods are needed so that the nutrition value of cassava can be maintained and safe for consumption. This study aimed to evaluate the nutrition value of frozen cassava fries through proximate, minerals, cyanide content, and trans fatty acids analysis and to assess the physical quality, such as color and texture. The best-frozen cassava fries processing methods obtained were steaming 100°C for 25 minutes and deep frying 180°C for 45 seconds. The results showed that color analysis L (tingkat kecerahan), a* (koordinat kromatisitas), and b* (koordinat kromatisitas), were 70.39±0.98, -2.11±0.72, and 28.06±1.06. The levels of protein, fat, and carbohydrates were 1.14±0.271 g/100g, 12.18±0.017 g/100g, dan 35.80±0.023 g/100g. The levels of Ca, Mg, and Fe were 274.047±7.42 mg/100g, 17.3±0.31 mg/100g, dan 4.59±0.26 mg/100g. The cyanide level decreased to 2.602±0.00 mg/kg from 75.458±0.00 mg/kg. In all frying treatments, trans fatty acids were not detected. In conclusion, frozen cassava fries have potential as a healthy diet component. Keywords: cassava, deep frying, frozen-fried cassava
The preference mapping of rice bran tempe cookies Cempaka, Laras; Saraswati, Tiara Indra; Asiah, Nurul; David, Wahyudi
Asia Pacific Journal of Sustainable Agriculture, Food and Energy Vol. 8 No. 1&2 (2020): December 2020
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy Network (SAFE Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36782/apjsafe.v8i1&2.57

Abstract

Tempe is a traditional indigenous fermentation food from Indonesia. The addition of rice bran as raw material for soybean mixture aims to improve functional properties of tempe. The sensory description and sensory mapping of four formulations rice bran tempe were measured. Seventy-five consumers were recruited to participate in the projective mapping of rice bran tempe cookies at the sensory laboratory of Universitas Bakrie, one of the private universities in Indonesia. The test consists of a descriptive evaluation of products with sensory attributes: taste, color, flavor, texture and aftertaste. Data was used to develop a preference map for rice bran tempe cookies. The cookies formulation consist of rice bran tempe without any addition (RBT1), rice bran tempe with cocoa powder (RBT2), rice bran with dates extract (RBT3), and rice bran tempe with cocoa powder and dates extract (RBT4). Results from preference mapping showed that the position for each rice bran tempe cookies formulation show differently with commercial products. The map shows RBT1 and RBT2 cookies have higher consumer preferences (elevation 40) than RBT3 cookies (elevation 30) or RBT4 cookies (elevation 20). Average overall acceptance scores for the four samples ranged from 4.37 to 4.81 on a 1-9 scale. The addition of rice bran tempe to the cookies formulation has not been accepted by the consumers due to the sensory attributes of bitter taste, dark color, aroma like animal feed, hard texture and bitter aftertaste. The presence of cocoa powder and dates extract has not been able to increase consumer preference of the tempe rice bran cookies.
Co-Authors Dede Robiatul Adawiyah Fransisca Zakaria Rungkat Laras Cempaka Nurul Asiah Wahyudi David