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All Journal Itepa : Jurnal Ilmu dan Teknologi Pangan
Sayi Hatiningsih
Program Studi Teknologi Pangan, Fakultas Teknologi Pertanian, Universitas Udayana
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology

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Pengaruh Substitusi Parsial Tepung Beras dengan Tepung Ubi Jalar Cilembu (Ipomea batatas (L). Lam Cv. Cilembu) terhadap Karakteristik Kue Apem Kukus Ni Putu Suriani; I Nengah Kencana Putra; Sayi Hatiningsih
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 12 No 1 (2023): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/itepa.2023.v12.i01.p17

Abstract

Apem is a traditional Indonesian food known to the public as a snack made from rice flour. This study aimed to determine the effect of partial substitution of rice flour with cilembu sweet potato flour on the characteristics of apem cake and to know the best partial substitution to produce the best characteristics of apem cake. The design used in this study was a completely randomized design with a partial substitution treatment of rice flour and cilembu sweet potato flour which consists of 6 levels such as: 0%:100%, 10%:90%, 20%:80%, 30%:70%, 40%:60%, and 50%:50%. The treatment was repeated 3 times to obtain 18 units of the experiment. The data were analyzed by analyzed of variance and if the treatment affected on the variable significantly, then continued with the Duncan Multiple Range Test (DMRT). The result showed that partial substitution of rice flour with cilembu sweet potato flour had a significant effect on the content of moisture, ash, protein, fat, carbohydrate, crude fiber, swelling power, criteria hedonic of color, aroma, taste, and overall acceptance and criteria skor of color, aroma, texture and taste. The partial substitution of 50% produced apem cake with the best characteristics with moisture content 29.12%, ash content 0.51%, fat content 3.13%, protein content 2.85%, carbohydrate content 64.43%, crude fiber content 6.29%, swelling power 55.30%, score of color yellow, strong cilembu sweet potato scented, soft texture, sweet taste and overall acceptance liked.
Pengaruh Perbandingan Tepung Okara dan Tepung Beras Terhadap Karakteristik Kue Apem Wirda Insani; Ni Made Yusa; Sayi Hatiningsih
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 12 No 1 (2023): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/itepa.2023.v12.i01.p01

Abstract

This study aimed to determine the effect of okara flour and rice flour ratio on the characteristics of apem cake and to determine the right of okara flour and rice flour to produce apem cake with the best characteristics. The experimental design used in this study was a Completely Randomized Design (CRD) with treatment that is the ratio of okara flour with rice flour which consist of 5 levels there is ( 0% : 100%; 10% : 90%; 20% : 80%; 30% : 70%; 40% : 60% ). The treatment was repeated 3 times to obtain 15 experimental units. The data obtained were analyzed by variance test and if the treatment had a significant effect with observed parameters, it was continued with Duncan Multiple Range Test (DMRT). The result showed that the ratio of okara flour with rice flour had significant effect on water content, ash content, protein content, crude fiber content, swellability, hedonic test color, aroma, texture, taste and overall acceptance and scoring test such as color and texture. The addition 30% of okara flour with 70% rice flour ratio produces apem cake with the best characteristics with water content 38.42%, protein content 6.04%, crude fiber content 9.99%, ash content 0.71%, swellability 3.47%, the color was brown and liked, the aroma liked, the texture was soft and liked, the taste liked and the overall acceptance liked.
Pengaruh Perbandingan Tepung Sukun (Artocarpus altilis) dan Tepung Labu Kuning (Cucurbita moschata) Terhadap Karakteristik Brownies Kukus Mia Primsa Ginting; I Putu Suparthana; Sayi Hatiningsih
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 12 No 1 (2023): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/itepa.2023.v12.i01.p06

Abstract

This study aimed to determine the effect of breadfruit flour and pumpkin flour composition on the characteristics of brownies, and to get the best composition which resulting in the best characteristic of the brownies. The experiment was designed as a completely randomized design with breadfruit flour and pumpkin flour composition used as the treatments, those consisting of 5 treatment levels, namely: P0 (100%: 0%), P1 (90%: 10%), P2 (80%: 20%), P3 (70%: 30%), and P4 (60%: 40%). Each treatment was repeated 3 times to obtain 15 experimental units. The data were analyzed by using analysisof variance and for the treatment showed significant effect, it continues analized by using Duncan Multiple Range Test. Theresults showed that ratio of breadfruit flour and pumpkin had a significant effect (P<0,05) on ash content, protein content,fat content, crude fiber content, beta carotene content, aroma, taste, texture, color, and overall acceptability, however it did not affect the moisture content. The ration of breadfruit flour (60%) and pumpkin flour (40%) produced the best characteristics of brownies with water content of 24.42%, ash content of 2.28%, protein content of 9.54%, fat content of 21.09%, carbohydrate content of 42.29%, crude fiber content of 4.06%, beta carotene content of 6.27 mg/100g. Thesensory characteristics were hedonic color of color 0f 4.35, aroma of 4.70, texture of 4.50, and taste of 4.75. Scoring color of 2.80, aroma of 2.90, texture of 2.85, and taste 0f 2.90.
Co-Authors I Nengah Kencana Putra I Putu Suparthana Mia Primsa Ginting Ni Made Yusa Ni Putu Suriani Wirda Insani