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All Journal International Journal of Advances in Applied Sciences Jurnal Gizi dan Pangan Jurnal Teknologi Pangan dan Gizi Jurnal Pangan dan Agroindustri Jurnal Teknologi Pertanian Bioeksperimen: Jurnal Penelitian Biologi Jurnal Sains dan Teknologi Pangan Jurnal Pemberdayaan Masyarakat Madani (JPMM) TRIHAYU: Jurnal Pendidikan Ke-SD-an Animal Production : Indonesian Journal of Animal Production Journal of Applied Food Technology Anuva: Jurnal Kajian Budaya, Perpustakaan, dan Informasi Jurnal Pengembangan Penyuluhan Pertanian JURNAL Al-AZHAR INDONESIA SERI SAINS DAN TEKNOLOGI Jurnal Abdi Insani Humanism : Jurnal Pengabdian Masyarakat Jurnal Pengabdian Masyarakat Hasanuddin (JPMH) Journal of Health Technology Assessment in Midwifery Jejak: Jurnal Pendidikan Sejarah Universitas Jambi Indonesian Journal of Accounting and Business Berkala Ilmiah Biologi Communication in Food Science and Technology
Siti Susanti, Siti
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Journal : communication in food science and technology

 1 
Optimization of The Proportion of Salted Egg in the Crackers Making Process in terms of Crispness, Nutritional Value, and Hedonic Bintoro, Valentinus Priyo; Pramesti, Gabriela Wina Ayu; Susanti, Siti; Rohmat, Yusup Nur Nur; Sarjana, Teysar Adi
Communication in Food Science and Technology Vol. 2 No. 1 (2023): Communication in Food Science and Technology
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat, Institut Teknologi Sumatera

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35472/cfst.v2i1.1267

Abstract

Crackers are one of the foods that are in demand by all circles of society. Salted egg crackers are an innovative product of egg crackers made from duck eggs. Salted egg crackers are made from duck eggs that are processed into salted eggs then mixed with tapioca starch and added with other spices to improve the flavor and nutritional content. This study aims to determine the effect of different proportions of salted eggs on the nutritional content, physical quality, and consumer liking of salted egg crackers. There are 5 treatments of different proportions of eggs, namely 0 g (To ), 62.5 g (T1), 125 g (T2), 187.5 g (T3), and 250 g (T4). The research method consists of experimental design, research procedures, parameter analysis and data analysis. The results of the analysis showed that the difference in the proportion of salted egg addition to salted egg crackers affects the levels of protein, ash, fat, and calories. The higher proportion of salted egg will make protein and ash levels increase, while fat and calorie levels decrease. Physical and hedonic analysis showed that the highest crispness and most preferred by panellists overall was found in the proportion of salted egg 125 g (T2). In conclusion, optimising the proportion of salted egg at 48% or 125 g of 387 g total dough produces good quality and crispy crackers.
Optimization of the Combination Between Glucomannan Flour from Porang Tuber and Hunkue Flour in View of Chemical and Organoleptic Characteristics of Cookie Susanti, Siti
Communication in Food Science and Technology Vol. 2 No. 2 (2023): Communication in Food Science and Technology
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat, Institut Teknologi Sumatera

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35472/cfst.v2i2.1309

Abstract

This study aims to determine the optimal combination of hunkue flour and porang tuber glucomannan flour to manufacture cookie. The materials used are porang tuber glucomannan flour, hunkue flour, and ingredients for making cookie. The experimental design was completely randomized design with 5 treatments and 4 replications. The treatment was a combination of the ratio of porang tuber glucomannan flour and hunkue flour. The treatment given was T1 = 0% Glucomannan Flour: 100% Hunkue Flour, T2 = 20% Glucomannan Flour: 80% Hunkue Flour, T3 = 40% Glucomannan Flour: 60% Hunkue Flour, T4 = 60% Glucomannan Flour: 40% Flour Hunkue, and T5 = 80% Glucomannan Flour: 20% Hunkue Flour. The data analysis used was Analysis of Variance (ANOVA) at a significance level of 5%. The results showed that the combination ratio of porang tuber glucomannan flour and hunkue flour had a significant effect (p<0.05) on moisture content, protein, fat, ash, carbohydrates, texture, taste, and preferences of cookie, but did not have a significant effect on crude fiber content, color, and aroma. Treatment with a ratio of glucomannan flour of 20% was the best treatment for organoleptic parameters as a whole.
Co-Authors Adi, Bayu Nowo Adib Fachri Adyania, Kartika Agus Setiadi Aisy, Jasmine Rikhdatul Al-Baarri, Ahmad Ni'matullah Al-Baarri, Ahmad Ni’matullah Amanullah, Danur Restu Amelia Ayuningtyas, Amelia Anang M Legowo Antonius Hintono Arwinda Nugraheni Bambang Dwiloka Belqis, Maria Bimonov, Salsabila Alya BUDI HARTOYO, BUDI Dafid Slamet Setiana Devara, Hafiz Rama Dewi Sulistianingsih Donna Hermawati Edjeng Suprijatna Endang Sri Lestari Esti Ayu Fahmi Arifan Fajar Wahyono Giyarto Giyarto Hanifatur Rosyidah, Hanifatur Hernawati, Euis Irvanto, Moch Yusuf Kania, Adira Khairina, Anisa Khasanah, Siti Khuswatun KS, Nayif Zayyaan Musyaffa’ Kurniawan Teguh Martono Lestari, Arisa Puji Lestari, Fatma Puji Muhammad Iqbal Fasa Mulyani , Sri Mutiarini, Oktavia Nakatudde, Hadijah Nandhika, Wanda Mudya Nur Lailatul Rahmah Nurul Frasiska Nurwantoro . Pamungkas, Wanda Aulia Pramesti, Gabriela Wina Ayu Putri, Naluri Amella Rohmat, Yusup Nur Nur Sarjana, Teysar Adi Satria, Komang David Adi Setyoningrum, Fitri Siringoringo, Eliezer Patardo Sri Mulyani Suharto Suharto Suroso, Brian Ahmad Susinggih Wijana Triyono Triyono Valentinus Priyo Bintoro Yayuk Astuti Zulfaidah Ariany Zuniati, Neti