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Suryono, Muhamad
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Agriculture, Biological Sciences & Forestry

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Pengaruh substitusi tepung buah mangrove (Sonneratia alba) terhadap karakteristik fisikokimiawi dan sensori roti tawar : Effect of mangrove (Sonneratia alba) fruit flour substitution on the physicochemical and sensory characteristics of white bread Sumartini, Sumartini; Hasibuan, Nirmala Efri; Azka, Aulia; Ratrinia, Putri Wening; Suryono, Muhamad
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 27 No 8 (2024): Jurnal Pengolahan Hasil Perikanan Indonesia 27(8)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v27i8.52210

Abstract

White bread is a food product made from wheat flour with high gluten content. Gluten can have a negative impact on health, especially in individuals with certain health conditions, such as celiac disease, non-celiac gluten intolerance, and other intestinal diseases. Alternative flour is needed to reduce the gluten content in white bread. This study aimed to determine the best concentration of mangrove fruit flour as a substitute for white bread, based on sensory characteristics and swelling power. The treatment for making white bread is to substitute wheat flour with mangrove fruit flour, namely, 0, 10, 20, 30, and 40%. The parameters analyzed included proximate and crude fiber content, swelling power, hardness, cohesiveness, and hedonicity. The results showed that the chemical composition of white bread was 13.21-17.86%, fat 9.53-14.51%, protein 5.28-8.5%, ash 1.64-1.84%, carbohydrates 60.57-67.13%, crude fiber 2.91-8.26%, swelling power 100.35-137.70%, hardness value 20.92-68.45 N, and cohesiveness 0.58-0.82. The higher the concentration of mangrove fruit flour in white bread, the lower the preference of panelists. White bread had a 10% substitution for mangrove fruit flour with the highest level of panelist preference, with a savory taste, fragrant aroma, soft texture, yellowish-brown crust color, creamy white crumb, and good swelling power.
Pengaruh pencampuran minyak ikan nila, stearin sawit, dan minyak biji karet terhadap karakteristik fisikokimia biskuit: The effect of blending tilapia fish oil, palm stearin, and rubber seed oil on the physicochemical characteristics of biscuits Sumartini, Sumartini; Hasibuan, Nirmala Efri; Pamaharyani, Luchiandini Ika; Saputra, Eko Novi; Suryono, Muhamad; Azka, Aulia; Ratrinia, Putri Wening; Basri, Basri
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 27 No 9 (2024): Jurnal Pengolahan Hasil Perikanan Indonesia 27(9)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v27i9.52211

Abstract

Biskuit dibuat dari campuran bahan dan lemak padat (shortening). Kualitas biskuit dipengaruhi oleh perbedaan jenis lemak yang digunakan. Limbah biji karet, tulang, kepala, sisik, kulit, dan isi perut ikan merupakan limbah perkebunan dan perikanan yang dapat dimanfaatkan menjadi lemak sebagai bahan baku shortening. Penelitian ini bertujuan untuk menentukan rasio terbaik dari lemak padat stearin sawit, minyak ikan dan minyak biji karet yang di netralisasi serta dihilangkan baunya dengan rasio padatan terhadap sifat fisik dan tekstur adonan. Rancangan Acak Lengkap (RAL) digunakan dengan 5 perlakuan (palm stearin/ minyak biji karet/ minyak ikan), yaitu rasio 1 (50:30:20), rasio 2 (60:35:5), rasio 3 (70:15 :15), rasio 4 (80:10:10), dan rasio 5 (90:5:5). Parameter uji meliputi diameter, hardness, ketebalan, tekstur, warna, kadar air, protein, lemak, kalori dan sensori. Analisis data menggunakan SPSS Versi 25 dengan ANOVA 95%. Hasil yang diperoleh lightness biskuit 74,57-78,55; ketebalan 0,54-0,94 mm; diameter 90,38-110,16 mm; hardness 2769,36-3648,53g; kadar lemak 18,61-20,64%; protein 10,38-10,88% dan nilai kalori 623,680-625,367 kcal. Hasil pengujian sensori tertinggi pada rasio 4 (80: 10: 10). Proporsi rasio shortening yang tepat memengaruhi karakteristik fisik dan kimia biskuit yang dihasilkan dengan rasio terbaik 80:10:10.
Co-Authors Aulia Azka Basri Basri Nirmala Efri Hasibuan, Nirmala Efri Pamaharyani, Luchiandini Ika Putri Wening Ratrinia Saputra, Eko Novi Sumartini Sumartini