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All Journal Jurnal Pangan dan Agroindustri Journal of Science and Social Development
Nurida Tri Novita
Universitas Pembangunan Nasional “Veteran” Jawa Timur
Agriculture, Biological Sciences & Forestry Humanities Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Languange, Linguistic, Communication & Media

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THE EFFECT OF THE PROPORTION OF JACKFRUIT (Artocarpus heterophyllus) SEED FLOUR AND THE ADDITION OF EGGS ON THE CHARACTERISTICS OF DRY NOODLES Nurida Tri Novita; Ulya Sarofa; Sri Winarti
Jurnal Pangan dan Agroindustri Vol. 11 No. 3: July 2023
Publisher : Department of Food Science and Biotechnology, Faculty of Agriculture Technology, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2023.011.03.6

Abstract

Jackfruit seed flour (Artocarpus heterophyllus) can be used as a substitute for wheat flour in noodles production due to its high starch content and nutritional value. In addition, carrot flour is another ingredient that can be used in the production of dry noodles. The aim of this study was to determine the effect of the proportion of wheat flour, jackfruit seed flour and carrot flour, together with the supply of eggs, on the quality of the dry noodles produced. The experimental design used was Completely Randomized Design with two factors and three replications. Factor I was the ratio of wheat flour: jackfruit seed flour: carrot flour (90:5:5, 80:15:5, 70:25:5). Factor II was the addition of egg (5%, 10% and 15%). The best treatment was dry noodles made of 90% wheat flour: 5% jackfruit seed flour: 5% carrot flour and 15% egg addition, which gave the results of moisture content 7.71%, ash content 2.34%, protein content 10.68%, starch content 64.18%, amylose content 24.29%, rehydration power 55.66%, cooking loss 6.07%, elasticity 8.17%; favourability of colour, taste, aroma, texture 3.52, 3.44, 3.40, 3.48 (like).
OPTIMALISASI HASIL AFKIR PERKEBUNAN JAMBU KRISTAL MENJADI MANISAN BASAH DI DUSUN NGINGAS Miracle Drew Hansel Hartanto; Nanda Oktavia; Amalia Rosida Fajriyah; Nurida Tri Novita; Maulia Widi; Anugerah Dany Priyanto
Journal of Science and Social Development Vol. 2 No. 1 (2019): Journal of Science and Social Development
Publisher : Universitas Nahdlatul Ulama Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55732/jossd.v2i1.171

Abstract

Candied food is one of the foods favored by the community so that many fruits are often processed into sweets. Making sweets is usually by using fresh fruits. Ngingas Hamlet is an area whose livelihood is cultivated. There are gardens that are planted with crystal guava fruit, which every time there are harvested cashew nuts. These problems have become challenges as well as opportunities for training related to the use of cashew fruit in Ngingas Hamlet, Prambon District, Sidoarjo. The purpose of this activity is to improve the ability of PKK mothers so that the rejected crop yields can be utilized and have selling value. The implementation was carried out with several activities, namely location surveys, training, and monitoring. The implementation method used is the procurement of materials, sweets, and monitoring and evaluation. The results of the implementation achieved are the increasing ability of PKK Ngingas hamlets to process crystal rejects into candied products. The creation of new innovative products for refined crystal guava candies is worth selling.
Co-Authors Amalia Rosida Fajriyah Anugerah Dany Priyanto Maulia Widi Miracle Drew Hansel Hartanto Nanda Oktavia Sri Winarti Ulya Sarofa