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All Journal Food and Agro-industry (FAGI) Journal Food and Agro-industry (FAGI) Journal Jurnal Perikanan
Siska Cicilia
Unram
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Energy Environmental Science Materials Science & Nanotechnology

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PENINGKATAN NILAI GIZI ROTI TAWAR BERBASIS TERIGU DAN MOCAF DENGAN FORTIFIKASI TEPUNG WORTEL Gian Kiswari; Eko Basuki; Siska Cicilia
The Journal of Teknologi Pangan Vol 4 No 1 (2023): Bioprocessing and Sustainable Agricultural Technology
Publisher : Faculty of Agricultural Technology

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36761/fagi.v4i1.2845

Abstract

This study aims to determine the effect of carrot flour fortification in the making of white bread on nutritional value, physical and organoleptic properties. The method used was experimental in the laboratory with the treatment of wheat flou:mocaf: fortification of carrot flour (W) namely of W1 (100:0:0%), W2 (70:28:2%), W3 (70:26:4%), W4 (70:24:6%), W5 (70:22:8%), dan W6 (70:20:10%). Parameters tested were nutritional value (antioxidant activity, moisture, and ash content), physical properties (swelling volume) and organoleptic properties (taste, color, and texture). Observational data were analyzed using ANOVA and further testing using Honest Significant Difference (HSD) with a level of 5%. The results showed that carrot flour fortification had a significantly different effect on the nutritional value, physical properties, and organoleptic properties of white bread. Carrot flour fortification as much as 10% was recommended as the best treatment in improving the quality of white bread with actual antioxidant activity criteria of 92.10%; moisture content 34.27%; ash content of 2.13%, swelling volume of 53.73% and the taste organoleptic properties were favored by panelists
PENINGKATAN NILAI GIZI ROTI TAWAR BERBASIS TERIGU DAN MOCAF DENGAN FORTIFIKASI TEPUNG WORTEL Gian Kiswari; Eko Basuki; Siska Cicilia
The Journal of Teknologi Pangan Vol 4 No 1 (2023): Bioprocessing and Sustainable Agricultural Technology
Publisher : Faculty of Agriculture Science & Technology

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36761/fagi.v4i1.2845

Abstract

This study aims to determine the effect of carrot flour fortification in the making of white bread on nutritional value, physical and organoleptic properties. The method used was experimental in the laboratory with the treatment of wheat flou:mocaf: fortification of carrot flour (W) namely of W1 (100:0:0%), W2 (70:28:2%), W3 (70:26:4%), W4 (70:24:6%), W5 (70:22:8%), dan W6 (70:20:10%). Parameters tested were nutritional value (antioxidant activity, moisture, and ash content), physical properties (swelling volume) and organoleptic properties (taste, color, and texture). Observational data were analyzed using ANOVA and further testing using Honest Significant Difference (HSD) with a level of 5%. The results showed that carrot flour fortification had a significantly different effect on the nutritional value, physical properties, and organoleptic properties of white bread. Carrot flour fortification as much as 10% was recommended as the best treatment in improving the quality of white bread with actual antioxidant activity criteria of 92.10%; moisture content 34.27%; ash content of 2.13%, swelling volume of 53.73% and the taste organoleptic properties were favored by panelists
QUALITY OF TILAPIA NUGGETS FORTIFIED WITH MORINGA LEAF FLOUR Dwi Sagita; Baiq Rien Handayani; Siska Cicilia
Jurnal Perikanan Unram Vol 14 No 2 (2024): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v14i2.839

Abstract

Nugget is a restructured meat from ground and molded meat. Generally nuggets are made from  chicken. To enrich the nutritional content, the ingredients for making nuggets were diversified using tilapia fish meat and moringa leaf flour. This research aims to determine the effect of fortification of Moringa leaf flour on the quality of tilapia fish nuggets. This research used a Completely Randomized Design (CRD). The treatment consisted of fortification of Moringa leaf flour (TK), namely TK1 (0%), TK2 (5%), TK3 (10%), TK4 (15%), TK5 (20%) and TK6 (25%). Analysis of the observation data was carried out using Anova and BNJ further tests. The nugget quality parameters in this study were chemical and organoleptic parameters. Moringa leaf flour fortification had a significant difference on all nugget quality parameters except color. Moringa leaf flour could improve the quality of tilapia fish nuggets by increasing the protein content by 0.5-13.18% and producing tilapia fish nuggets which have a vitamin A (ß-carotene) content of 1.82-20.76 %. Fortification of foringa leaf flour with a concentration of 10% was the best treatment to produce tilapia fish.
Co-Authors Baiq Rien Handayani Dwi Sagita Eko Basuki Gian Kiswari