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All Journal Biology, Medicine, & Natural Product Chemistry Jurnal Ilmu Pangan dan Hasil Pertanian
Paramita, Diva Julia
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Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Medicine & Pharmacology Public Health Other

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Perbedaan Lama Perendaman Dan Lama Perebusan Terhadap Karakteristik Rainbow Tempe (Kacang Adzuki, Kacang Lentil Kuning, Kacang Hijau, Kacang Lentil Hitam) Paramita, Diva Julia; Azura, Carisa Zahra; Pitaloka, Amanda Puspita; Saputra, Ardi Lesmana; Muflihati, Iffah; Suhendriani, Sari
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 8, No 2 (2024)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v8i2.21129

Abstract

Tempe merupakan salah satu makanan yang proses pembuatannya melalui fermentasi dari kacang kedelai menggunakan kapang Rizhopus oligosporus dan Rizhopus oryzae. Tempe dapat dibuat menggunakan kacang non kedelai, seperti kacang adzuki, kacang lentil kuning, kacang hijau, dan kacang lentil hitam. Penelitian ini bertujuan untuk mengetahui karakterisitik rainbow tempe (kacang adzuki, kacang lentil kuning, kacang hijau, kacang lentil hitam) dengan perbedaan lama perendaman dan lama perebusan. Rancangan percobaan yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan faktor pertama yaitu lama perendaman (7 jam dan 10 jam) sedangkan faktor kedua yaitu lama perebusan (10 menit dan 15 menit). Hasil penelitian menunjukkan bahwa semakin lama waktu perendaman dan perebusan dapat meningkatkan kadar air namun tekstur (hardness) cenderung semakin lunak, kadar abu dan protein mengalami penuruan.
Effect of Modified Kimpul Flour Substitution and Glycerol Monostearate Concentration on The Physicochemical and Sensory Properties of Sweet Bread Setianingsih, Siti Nurlaela; Ujianti, Rizky Muliani Dwi; Muflihati, Iffah; Nurdyansyah, Fafa; Novita, Mega; Paramita, Diva Julia; Nofitasari, Shindi; Anggarini, Dola Mareta; Annajah, Abdillah Fathan Generus
Biology, Medicine, & Natural Product Chemistry Vol 14, No 2 (2025)
Publisher : Sunan Kalijaga State Islamic University & Society for Indonesian Biodiversity

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14421/biomedich.2025.142.679-683

Abstract

Wheat flour is the primary ingredient in sweet bread production, yet its import-dependent supply in countries like Indonesia prompts the need for alternative local ingredients. Kimpul tuber (Xanthosoma sagittifolium), rich in carbohydrates, presents a promising substitute, though its native starch properties are less suitable for baking. This study aimed to evaluate the effect of substituting wheat flour with heat moisture treatment (HMT)-modified kimpul flour and the addition of glycerol monostearate (GMS) on the physicochemical and sensory properties of sweet bread. A factorial completely randomized design was applied using three wheat-to-kimpul flour ratios (3:1, 1:1, and 1:3) and three GMS concentrations (2%, 3%, and 4%). Results showed that higher kimpul flour substitution increased moisture and carbohydrate content but reduced protein and fat levels. Textural properties such as hardness and adhesiveness also increased with kimpul content, but these were mitigated by the addition of GMS, particularly at 3%. The optimal formulation 1:1 wheat-to-kimpul ratio with 3% GMS produced sweet bread with the best overall sensory acceptance. The findings suggest that HMT-modified kimpul flour combined with GMS can serve as a functional and acceptable alternative to wheat flour in bread production. This supports food diversification strategies and promotes the utilization of local tuber-based flours in bakery applications.
Co-Authors Anggarini, Dola Mareta Annajah, Abdillah Fathan Generus Azura, Carisa Zahra fafa nurdyansyah, fafa Iffah Muflihati, Iffah Mega Novita Nofitasari, Shindi Pitaloka, Amanda Puspita Saputra, Ardi Lesmana Sari Suhendriani Setianingsih, Siti Nurlaela Ujianti, Rizky Muliani Dwi