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All Journal Jurnal Keteknikan Pertanian Journal of Functional Food and Nutraceutical
Toni, Denna Rianda
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Agriculture, Biological Sciences & Forestry Nursing

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Chemical Characteristics of Kepok Banana Bud (Musa Paradisiaca Linn.) Flakes with Variations of Mocaf Flour Fitriani, Aprilia; Toni, Denna Rianda; Rahmadhia, Safinta Nurindra
Journal Akademik Universitas Swiss German Vol 5. No. 2 (Feb 2024)
Publisher : Swiss German University & Perhimpunan Penggiat Pangan Fungsional dan Nutrasetikal Indonesia (P3FNI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33555/jffn.v5i2.114

Abstract

Flakes are food products that have the shape of thin sheets, brownish yellow in color with a practical presentation. Flakes are easy to process and generally consumed for breakfast. Flakes that are rich in dietary fiber and protein can serve as a source of energy while also offering functional advantages. The objective of this study is to generate flakes with elevated levels of dietary fiber and protein by utilizing mocaf and yellow kepok banana bud flour. The use of mocaf flour in the manufacture of flakes intends to improve the fiber content, while the use of yellow kepok banana bud (YKBB) flour aims to boost the protein level. This research was conducted to determine the chemical characteristics of flakes with variations of mocaf flour and KBF. The chemical characteristics include moisture, ash, crude fiber, total protein, lipid, and carbohydrate content. This study used a completely randomised design (CRD) with 2 replications with a ratio of wheat flour, mocaf flour, and YKBB flour as much as the control (20g:0g:0g), F1 (10g:10g:0g), F2 (10g:2.5g:7.5g), F3 (10g:5g:5g) and F4 (10g:7.5g:2.5g). The results showed that the moisture content was 2.43–3.19% w.b., the ash content was 2.55–11.72% d.b., the crude fiber content was 2.17–8.40% d.b., the total protein content was 4.34–7.85% d.b., lipid content 2.46–3.17% d.b., and carbohydrate content was 76.91–87.98% d.b.
Physical Characteristics of Flakes with Variations Kepok Banana Bud (Musa paradisiaca Linn.) and Mocaf Flour Rahmadhia, Safinta Nurindra; Toni, Denna Rianda; Fitriani, Aprilia
Jurnal Keteknikan Pertanian Vol. 12 No. 1 (2024): Jurnal Keteknikan Pertanian
Publisher : PERTETA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19028/jtep.012.1.77-92

Abstract

Yellow Kepok banana buds (KBB) are well-known for their high dietary fiber content and prospective use as functional food additives. High fiber consumption has been linked to diabetes prevention. The production of flakes derived from KBB has the potential to facilitate individuals in incorporating high-fiber food items into their daily diets. Nevertheless, the utilization of just Yellow KBB flour yields flakes that are deemed undesirable by consumers due to their firm consistency and deep hue. The substitution of Yellow KBB flour with a combination of wheat flour and mocaf has the potential to enhance the physical characteristics of the resulting flakes. The objective of this study is to assess the physical attributes of flakes derived from KBB. This particular flake was produced using a series of five distinct formulations. The present study employed a completely randomized design (CRD) with three replications. The formulas consist the proportions of wheat flour (WF), mocaf flour (MF), and Yellow Kepok banana bud (KBB). The following are the five ratios: (100%:0%:0%), (50%:50%:0%), (50%:37.5%:12.5%), (50%:25%:25%), and (50%:37.5%:12.5%). The water absorption, swelling ability, texture, and color of flakes produced from wheat, mocaf, and KBB flour were examined. The F2 sample, consisting of a composition of 50% wheat flour, 37.5% mocaf flour, and 12.5% yellow KBB flour, exhibited the highest water absorption value (63.19%) among all the samples. In addition to this, F2 can be characterized as a specimen exhibiting a relatively low level of hardness (1.63 N) and a correspondingly low fracture value (2.08 N). The F2 flakes had a much higher brightness value (37.06) in comparison to the other samples used yellow KBB flour.
Co-Authors Aprilia Fitriani Rahmadhia, Safinta Nurinda