Article Per Year (5 Year)
p-Index From 2020 - 2025
0.444
P-Index
This Author published in this journals
All Journal Agrointek Jurnal Penelitian Pertanian Terapan
Uswama, Kania
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
Karakteristik kimia biscuit dari tepung porang (Amorphophallus muelleri) dan jagung (Zea mays) sebagai emergency food product: Formulasi dan pretreatment adonan Syahputri, Gusti Ananda; Hapsari, Rahma Bayunita; Uswama, Kania
Jurnal Penelitian Pertanian Terapan Vol 24 No 3 (2024)
Publisher : Politeknik Negeri Lampung.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25181/jppt.v24i3.3379

Abstract

Emergency Food Product (EFP) is a special food used in emergencies such as disasters by paying attention to criteria such as safe, palatable, easy to distribute, easy to consume, and nutritionally complete. Biscuits are processed products that can be developed to meet EFP criteria. Biscuits have a crunchy and dry texture so that they can last a long time and are favored by the majority of people. The main ingredient in making biscuits is wheat flour. However, it can be modified by utilizing local commodities such as porang and corn. Therefore, research needs to be done to get the right formulation for making biscuits made from local flour so that they can meet EFP criteria. This study used the factorial Complete Randomized Design (RAL) method, which consists of two factors, local flour formulation and dough pretreatment temperature. Analysis of the chemical characteristics including moisture, ash, protein, fat, carbohydrate, crude fiber content, and calories. The results showed that the formulation provided significant differences in moisture, ash, fat, protein, crude fiber, and carbohydrate content of local flour biscuit prototypes. The temperature difference of pretreatment (-18°C or 4°C) for 30 minutes before molding provides significant differences in moisture, fat, crude fiber, and carbohydrate content of local flour biscuit prototypes. Based on the number of calories per 50 gr of products, all prototypes of local flour biscuits with pretreatment at -18°C showed calories with an average of 234 kcal, meeting the calorie density requirements of emergency food products, which is a minimum of 233 kcal / 50 gr and a maximum of 250 kcal / 50 gr
Karakteristik fisik dan daya terima biskuit dengan penambahan tepung porang dan tepung jagung sebagai pangan darurat Hapsari, Rahma Bayunita; Syahputri, Gusti Ananda; Uswama, Kania
AGROINTEK Vol 19, No 4 (2025)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v19i4.23729

Abstract

In an emergency such as a natural disaster, one type of special food is needed, namely Emergency Food Products (EFP). One of these ready-to-eat foods is biscuits. The purpose of this study was to determine the physical characteristics and acceptability of biscuits with the addition of porang flour and corn flour as emergency food. This study design used a Completely Randomized Design (CRD) using two factors, namely the porang flour and corn flour formulation factor and the pre-treatment temperature factor (-18oC and 4oC). The analysis used was texture analysis including crispiness and fracturability, color analysis and sensory analysis including taste, color, and aroma. The results showed that the porang flour and corn flour formulation factors had a significant effect on the physical characteristics in the form of crispiness, fracturability, color, and acceptability. While the pre-treatment temperature factor only had a significant effect on the hardness of the biscuits. So based on the characteristics above, the F2D1 sample with a ratio of 65 g porang flour: 50 g corn flour and a pre-treatment temperature of -18oC is the best sample and is suitable as emergency food.
Co-Authors Hapsari, Rahma Bayunita Syahputri, Gusti Ananda