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All Journal Jurnal Pangan dan Gizi Jurnal Ilmu Pangan dan Hasil Pertanian Jurnal Gizi dan Pangan Soedirman (JGPS) TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian FoodTech: Jurnal Teknologi Pangan Pasundan Food Technology Journal (PFTJ) Nutriology: Jurnal Pangan, Gizi, Kesehatan
Tubagus, Robi
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Education Engineering Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Medicine & Pharmacology Public Health Other

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Journal : FoodTech: Jurnal Teknologi Pangan

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Chemical Characteristics and Acceptability of Bagelen Dry Bread with the Addition of Moringa Leaf Flour (Moringa Oleifera Lam) Khoerunisa, Puja; Fizriani, Atia; Tubagus, Robi
FoodTech: Jurnal Teknologi Pangan Vol 7, No 1 (2024): May
Publisher : Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/jft.v7i1.79426

Abstract

Moringa is a plant that is rich in benefits, because Moringa leaves contain good nutritious food content and can be used as herbal medicine for the body. Moringa leaves can be used to complement nutrition and increase the value of liking in making bread. The purpose of this study was to determine the effect of bagelen bread formulation with the addition of moringa flour on chemical characteristics and acceptability as well as the best treatment for bagelen dry bread. The method used in this study is a completely randomized design (CRD) with 4 levels of treatment and 3 replications. The treatment was done with the addition of moringa flour 0%, 5%, 7%, 10%. Based on the results of the research that has been done, the addition of moringa flour has a significant effect on ash content, protein, fat, carbohydrates, vitamin C, calcium, acceptability of aroma, taste, texture, appearance, and overall attributes but has no significant effect on the water content of bagelen bread. The results of the best analysis of bagelen bread with the addition of moringa flour are in the T1 treatment (95% Wheat flour; 5% Moringa leaf flour) which has the best characteristics including: moisture content 5.51%, ash content 1.95%, protein 9.73%, fat 19.67%, carbohydrates 63.13%, vitamin C 181.18mg/100g, calcium 241.14mg/100g, acceptability testing of aroma attributes 2.44 (like), taste attributes 1.88 (like), texture attributes 2.20 (like), appearance attributes 2.12 (like), and overall attributes 2.04 (like).
Utilization of Breadfruit (Artocarpus altilis) Skin Waste in Making Edible Film with the Addition of Glycerol and Chitosan Plasticizer Formulation Ramadhan, Rahma Aula; Fizriani, Atia; Tubagus, Robi
FoodTech: Jurnal Teknologi Pangan Vol 7, No 1 (2024): May
Publisher : Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/jft.v7i1.79427

Abstract

The starch content in breadfruit skin has the potential as a constituent ingredient for making edible films. The addition of glycerol and chitosan plasticizers can produce good edible film characteristics. The aim of this research is to determine the effect, best treatment and application of shelf life on animal and vegetable products with the addition of glycerol and chitosan plasticizers on the chemical, physical and mechanical characteristics of breadfruit peel starch edible film. The method used was a non-factorial Completely Randomized Design (CRD) with 4 treatment levels and 3 replications using the experimental analysis method, then was used to determine shelf life. Based on the research results, the addition of various plasticizers, glycerol and chitosan, had a significant effect on the values of water content, ash content, thickness, tensile strength, elongation and water vapor transmission rate (WVTR). Treatment T1 has the best characteristics including, water content 13.05%, ash content 1.93%, thickness value 0.23 mm, water vapor transmission rate (WVTR) value 4.38 g/m2 hour, tensile strength value 12.57 Mpa, and elongation value 10.93%. The addition of various plasticizers, glycerol and chitosan, affects the shelf life of animal products in the form of pieces of chicken meat and vegetable products in the form of apple pieces packaged using edible film from breadfruit skin starch
Co-Authors Alamsyah, Riski Saputra Alawiyah, Iin Siti Siti Anindita, Valdira Aprilianto, Kevin Fauziyyah, Tsalist Nur karamy, Aliefa bintan Khoerunisa, Puja MARDIANA Mardiana M Nasiroh, Fahra Fahrihatun Quddus, Ati Atul qudus, Ati Atul Quddus atul Ramadhan, Rahma Aula Sukarna, Riki Yudistira, Wandi