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All Journal Agrointek Journal of Agri-Food Science and Technology (JAFoST)
Fitriati, Annisa
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry

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Chemical and sensory characteristics of sweet potato crackers containing various starch types Aini, Nur; Husna, Syifaul; Indarto, Indarto; Waziiroh, Elok; Probowati, Banun Diyah; Setyawati, Retno; Arsyistawa, Hadana Sabila; Fitriati, Annisa
AGROINTEK Vol 19, No 3 (2025)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v19i3.29025

Abstract

White sweet potato is a local Indonesian food ingredient that can be processed into various products, including nonflaky crackers. Adding different types of starch to the cracker formulation can improve product characteristics, enhancing sensory acceptability. This study aims to determine the effects of the proportion of white sweet potato flour to wheat flour and the type of added starch on the chemical and sensory characteristics of crackers. A completely randomized design (CRD) was used. The factors studied were the addition of various types of starch (P; P1, white sweet potato starch; P2, cornstarch; and P3, tapioca) and the white sweet potato starch: wheat flour ratio (% w/b, T) (T1, 1:3; T2, 1:1; T3, 3:1; and T4, 4:0). The chemical characteristics evaluated were the moisture, ash, fat, protein, and carbohydrate contents. The sensory characteristics evaluated were the taste, texture, color, and degree of liking (preference). The chemical variables were analyzed using ANOVA and DMRT at the α = 5% level. The Friedman test was used for sensory evaluation. The results showed that the type of added starch (P) significantly affected the fat content. Furthermore, the proportion of white sweet potato flour to wheat flour (T) significantly influenced the fat and protein contents. In addition, the treatment combination (PT) significantly affected texture, color, and preference. The best treatment (P1T1) resulted in crackers with 4.40% moisture, 18.06% fat, and 74.86% carbohydrates, along with favorable sensory attributes like slightly salty taste, crunchy texture, and light brown color.
The Effect of Using Tween 80 as A Foaming Agent on Drying Corn-Yogurt Using the Foam-Mat Method Aini, Nur; Dewi, Ratih Tiara; Haryanti, Pepita; Prihananto, Vincentius; Khairunnisa, Anita; Sustriawan, Budi; Arsyistawa, Hadana Sabila; Fitriati, Annisa; Indarto, Indarto; Probowati, Banun Diyah
Journal of Agri-Food Science and Technology Vol. 7 No. 1 (2026): March
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jafost.v7i1.14194

Abstract

The public's appetite for foods that are both satiating and offer distinct functional benefits has driven an increasing demand for functional foods. Corn yogurt is a type of functional food now under development. Corn yogurt is a fermented product with a relatively high moisture content and low protein content. To increase the protein content, it is fortified with spirulina and soy protein isolate. To extend its shelf life, corn yogurt is made into powder form using the foam mat drying method. This study contributes to determining the effect of Tween 80 concentration as a foaming agent on the physicochemical, functional, and sensory properties of corn-yogurt powder. Corn yogurt fortified with spirulina and soy protein isolate was dried using the foam-mat method, with maltodextrin and Tween 80 as foaming agents. The foaming agents were mixed for 8 minutes until foaming occurred, and the fortified yogurt was incorporated using the folding method. The mixture was poured onto a glass plate and dried in a cabinet dryer at 60 °C for 8 h. The dried sample was ground and sieved through 80 mesh. The dried yogurt has a protein content of 4.08–4.329%. The pH of the corn yogurt was lower than the range specified by the Indonesian National Standard (3.54–3.62); hence, this product was sourer than typical yogurts. The best corn yogurt powder was prepared with 1.75% Tween 80 and had 72.67% antioxidant activity, 133.76 µg/100 g β-carotene, and 9.22×107 log CFU/g lactic acid bacteria. This fortified corn yogurt powder shows potential as an alternative functional food product because of its functional compounds and high protein content.
Co-Authors Arsyistawa, Hadana Sabila Budi Sustriawan Dewi, Ratih Tiara Elok Waziiroh Husna, Syifaul Indarto Indarto Khairunnisa, Anita Nur Aini Pepita Haryanti Prihananto, Vincentius Probowati, Banun Diyah Retno Setyawati