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All Journal AGRITEKNO, Jurnal Teknologi Pertanian
Ayu, Dewi F
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Agriculture, Biological Sciences & Forestry

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The Crackers of Modified Cassava Flour (MOCAF) and Cowpea Flour: Chemical and Sensory Properties Artina, Zahra J; Ayu, Dewi F; Rahmayuni, Rahmayuni
AGRITEKNO: Jurnal Teknologi Pertanian Vol 12 No 1 (2023): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2023.12.1.57

Abstract

Crackers are a type of snack that people of all ages like. They come in many different shapes and flavors and are sold in a lot of places. This research aimed to determine the best formulation of crackers using modified cassava flour (MOCAF) and cowpea flour based on their chemical and sensory properties. A completely randomized experimental design with five treatments and three replications was performed. The treatments were MKT0 (100 g MOCAF), MKT1 (90 g MOCAF:10 g cowpea flour), MKT2 (80 g MOCAF:20 g cowpea flour), MKT3 (70 g MOCAF:30 g cowpea flour), and MKT4 (60 g MOCAF:40 g cowpea flour). Chemical content (moisture, ash, protein, and fat), color analysis with a chromameter, and sensory assessment were observed. Based on the results obtained, 70 g MOCAF:30 g cowpea flour was the best treatment, which had 4.70% moisture, 1.76% ash, 8.34% protein, 17.79% fat, 77.59 L*, 6.46 a*, and 26.57 b* values in the color analysis. The crackers had a cream-brown color, a cowpea aroma, a cowpea taste, and a crunchy texture. The panelists also favored the overall hedonic assessment of the MKT3 crackers with a score of 1.60 (like).
Addition of Carrot Flour to the Making of Mackerel Nuggets Paldiari, Redo; Ayu, Dewi F; Rahmayuni, Rahmayuni
AGRITEKNO: Jurnal Teknologi Pertanian Vol 12 No 1 (2023): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2023.12.1.81

Abstract

The purpose of this study was to obtain the best formulation for the use of carrot flour in the making of mackerel fish nuggets based on the quality standard of SNI 7758-2013. The research method used a completely randomized design with four treatments and four replications. The treatments in the study consisted of KW1 (ratio of mackerel fish and carrot flour 80:20), KW2 (ratio of mackerel fish and carrot flour 70:30), KW3 (ratio of mackerel fish and carrot flour 60:40), and KW4 (ratio of mackerel fish and carrot flour 50:50). The data obtained were analyzed statistically using analysis of variance and continued with the Duncan’s New Multiple Range Test (α = 0.05). The results showed that the ratio of mackerel fish and carrot flour significantly affected moisture, ash, fat, protein crude fiber contents, and descriptive sensory assessments such as outer and inner color, scent, taste, texture, and overall hedonic assessment. The best treatment was KW1 (ratio of mackerel fish and carrot flour 80:20), which fulfilled the quality requirements of fish nuggets in terms of 55.43% moisture content, 2.17% ash, 5.11% fat, 18.13% protein, and 2.57% crude fiber content, with a description of greyish brown color, flavored with mackerel fish, a taste of mackerel fish, and a chewy texture.
Karakteristik Kimia dan Sensori Fruit Leather Buah Kuini dan Umbi Bit Tamba, Frika W; Ayu, Dewi F; Fitriani, Shanti
AGRITEKNO: Jurnal Teknologi Pertanian Vol 13 No 1 (2024): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2024.13.1.1

Abstract

Chemical and sensory properties of kuini fruit and beetroot was studied by using Completely Randomized Design with five treatments and three replications. The treatments were kuini fruit and beetroot pulp combination, namely KB1 (90:10), KB2 (80:20), KB3 (70:30), KB4 (60:40), and KB5 (50:50). Moisture content, ash content, pH, crude fiber content, total sugar content, antioxidant activity, and sensory assessment (descriptive and hedonic) were observed on the fruit leather. The data obtained were analyzed statistically by using Anova and DNMRT at a α 0.05 level. The results showed that the combination of kuini fruit and beetroot in the fruit leather had a significant effect on moisture content, ash content, pH, crude fiber content, total sugar content, and sensory assessment of the fruit leather. The best treatment in this research was KB2 with characteristics of 9.75% moisture content, 0.84% ash content, 3.46 pH, 4.16% crude fiber content, 63.73% total sugar content, and 181.32 ppm IC50. The best treatment of fruit leather was dark red color, very flavorful kuini fruit, very sweet, and chewy texture that was preferred by panelists for an overall assessment.
Karakteristik Kimia dan Sensori Brownies Ubi Jalar Putih dengan Penambahan Tepung Kacang Hijau Rahmah, Annisa L; Ayu, Dewi F; Fitriani, Shanti
AGRITEKNO: Jurnal Teknologi Pertanian Vol 13 No 1 (2024): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2024.13.1.24

Abstract

Brownies are a kind of cake that is dark brown in color, has a smooth texture and special taste, and does not require baking powder. White sweet potatoes and mung beans can be used as raw material for brownies, where white sweet potatoes have a fairly high carbohydrate content while mung beans have a high protein content. The purpose of this study was to obtain the effect of white sweet potato and mung bean flour on the chemical and sensory characteristics of brownies and to obtain the best ratio. The treatment in the study consisted of five treatments and three replications and used a CDR (Completely Randomized Design). The ratios of white sweet potato and mung bean flour, namely 100:0, 90:10, 80:20, 70:30 and 60:40. The results of the research on the selected treatment were 80% white sweet potato flour : 20% mung bean flour, which had moisture content of 30.44%, ash content of 0.96%, fat content of 20.31%, protein content of 12.42%, carbohydrate content of 35.88%, and fiber content of 6.62%. The descriptive test showed that the brownies had a brown color, mung beans and sweet potato flavor, mung beans and sweet potato taste, and soft texture.
Co-Authors Artina, Zahra J Paldiari, Redo Rahmah, Annisa L Rahmayuni Rahmayuni, Rahmayuni Shanti Fitriani Tamba, Frika W