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All Journal Biofoodtech : Journal of Bioenergy and Food Technology
Maria Ulfah
Program Studi Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian, INSTIPER Yogyakarta
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering

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Pengaruh Substitusi Tepung Kacang Merah dan Kacang Koro dengan Variasi Waktu Perebusan terhadap Karakteristik Daging Analog Muhammad Jordy Kurnia Wibawa; Maria Ulfah; Reza Widyasaputra; Erista Adi Setya
BIOFOODTECH : Journal of Bioenergy and Food Technology Vol. 1 No. 02 (2022): Desember
Publisher : Program Studi Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55180/biofoodtech.v1i02.299

Abstract

Penelitian tentang pengaruh substitusi tepung kacang merah dan kacang koro dengan variasi waktu perebusan terhadap karakteristik daging analog bertujuan untuk mengetahui perbandingan daging analog dan menentukan daging analog yang terbaik sesuai dengan SNI. Penelitian dilakukan dengan Rancangan Blok Lengkap (RBL) dengan dua faktor tiga taraf yaitu faktor pertama adalah perbandingan tepung kacang koro dengan tepung kacang merah (b/b) 1 : 2, 2 : 1, 1 : 1 dan faktor kedua variasi waktu perebusan 10 menit, 12 menit, 14 menit. Analisis yang digunakan untuk mengetahui kadar protein, kadar lemak, kadar serat kasar, kadai air, kadar abu, kadar karbohidrat dan organoleptik (rasa, aroma, warna, tekstur). Hasil analisis dari kadar protein daging analog adalah 10,66% dan hasil kadar lemak 0,78% dan kadar serat kasar 9,24%. Berdasarkan uji organoleptik daging analog dengan perlakuan A3B2 memiliki skor paling tinggi yaitu 2,56, panelis cenderung kurang menyukai daging analog dari tepung kacang merah dan tepung kacang koro.
Formulasi dan Karakterisasi Sifat Fisikokimia serta Organoleptik Cookies Berbahan Tepung Gembili dan Mocaf dengan Penambahan Bubuk Kayu Manis Arvi Yashinta Andeswari; Maria Ulfah; Mohammad Prasanto Bimantio
BIOFOODTECH : Journal of Bioenergy and Food Technology Vol. 5 No. 1 (2026): JUNI
Publisher : Program Studi Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55180/biofoodtech.v5i1.1996

Abstract

This study aims to examine the effect of varying ratios of gembili tuber flour and mocaf flour, as well as cinnamon powder concentration, on the chemical and organoleptic characteristics of cookies. The study used a two-factor Complete Block Design (CBD), namely the gembili flour to mocaf flour ratio (80 g:20 g, 60 g:40 g, 50 g:50 g) and cinnamon powder concentration (0.5%, 1%, 1.5%) with two replicates. The parameters analyzed included moisture content, ash, protein, fat, crude fiber, carbohydrates, and organoleptic tests (color, aroma, taste, and texture). The results showed that the flour ratio had a significant effect on all parameters except color, taste, and texture. Meanwhile, the addition of cinnamon powder had a significant effect on moisture content, ash, fiber, fat, carbohydrates, and color, but had no effect on protein or the organoleptic tests for aroma, taste, and texture. The best cookies were produced in treatment T2B3 (60% gembili flour : 40% mocaf with 1.5% cinnamon), yielding a moisture content of 2.69%, ash 5.21%, crude fiber 5.86%, fat 12.54%, protein 4.16%, carbohydrates 76.73%, and a panelist preference score of 5.45 (in the “agak suka” category).
Co-Authors Arvi Yashinta Andeswari Erista Adi Setya Mohammad Prasanto Bimantio Muhammad Jordy Kurnia Wibawa Reza Widyasaputra