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All Journal Canrea Journal: Food Technology, Nutritions, and Culinary Journal Jurnal Sains dan Teknologi
Rina Rismaya
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Agriculture, Biological Sciences & Forestry Electrical & Electronics Engineering

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The effect of gembili flour (Dioscorea esculenta L.) substitution on dietary fiber contents, sensory, and chemical characteristics of cookies Eko Yuliastuti Endah Sulistyawati; Rina Rismaya; Adhi Susilo; Dini Nur Hakiki; Alutsyah Luthfian
jurnal1 VOLUME 7 ISSUE 1, JUNE 2024
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v7i1.1048

Abstract

Cookies are preferred by many people of all ages but are poor in dietary fiber. Gembili (Dioscorea esculenta L.) is a high-fiber local food ingredient, which is quite abundant in Indonesia but has not been utilized optimally. The purpose of this study was to determine the effect of gembili flour substitution on dietary fiber contents and chemical and sensory characteristics of cookies. This study used a one factor completely randomized design with three treatment levels of gembili flour substitution (0%, 50%, and 100%), which were repeated three times. Gembili flour substitution significantly increased the ash content and dietary fiber but significantly decreased the sensory quality and protein content of cookies. Based on the sensory evaluation, cookies with 50% substitution of gembili flour were the selected product because these did not differ significantly from the control cookies (0% gembili flour) for all sensory attributes tested, except for aroma. Although the hedonic ratings of gembili flour cookies were still lower than those of the control cookies, they contained a higher content of dietary fiber. Therefore, gembili flour, which is high in dietary fiber content, can be used as a functional ingredient in cookies and in other bakery products. These findings are expected to provide new insights for research and bakery industries in developing high fiber cookies from local food sources.
Uji Bilangan Peroksida Pada Minyak Curah Bekas Rumah Tangga Di RT 05 Jalan Kedung Mangu Kecamatan Kenjeran Kota Surabaya Agnes Yuliana Icha Mauliddia; Rina Rismaya
Jurnal Sains dan Teknologi Vol. 2 No. 1 (2023): Juni : Jurnal Sains dan Teknologi
Publisher : Fakultas Teknik Universitas Cenderawasih

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58169/saintek.v2i1.142

Abstract

In the past year, the price of bottled oil has soared and its availability has become scarce. So that in its use, people use bulk oil instead of packaged oil and use it repeatedly. Repeated use of cooking oil can increase the value of the peroxide value. Peroxide number value in oil that is not in accordance with SNI 3741-2013 is 10 mek O2/ Kg indicates that the oil is damaged or rancid. This study aims to determine the value of peroxide value in bulk oil that is used repeatedly using the Iodometry method with two experimental repetitions. The results of this study prove that repeated frying can increase the peroxide value significantly. Peroxide number value in sample A1 = 9.82; A2 = 9.416; B1 = 15.95; B2 = 14.455; C1 = 20.41; C2 = 20.904; D1 = 4.969 ; D2 = 5.607 : E1 = 7.001 ; E2 = 7.676. Of the 5 samples tested, it was shown that there were samples B and C whose results exceeded the SNI 3741-2013 Standard, Sample A approached the maximum limit of the SNI 3741-2013 Standard, and Samples D and E were below the SNI 3741-2013 Standard. According to the survey, it was found that samples B and C were the cooking oil samples with the most frequency of frying successively 5 – 7 times. So it can be concluded that the more often the frying is done repeatedly, the higher the peroxide number value in the household used bulk cooking oil.
Co-Authors Adhi Susilo Agnes Yuliana Icha Mauliddia Alutsyah Luthfian Dini Nur Hakiki Eko Yuliastuti E.S