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All Journal AGROTECH : JURNAL ILMIAH TEKNOLOGI PERTANIAN
Darmawan, Eman
AGROTECH : JURNAL ILMIAH TEKNOLOGI PERTANIAN
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology

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DAYA TERIMA KONSUMEN TERHADAP BAKPAO YANG DIPERKAYA SIFAT FUNGSIOAL SERAT DAN ANTIOKSIDAN BERBASIS DAUN KELOR (Moringa oleifera) Darmawan, Eman
AGROTECH : JURNAL ILMIAH TEKNOLOGI PERTANIAN Vol 2, No 1 (2017): Agrotech
Publisher : Universitas Widya Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (821.483 KB) | DOI: 10.37631/agrotech.v2i1.9

Abstract

The research was designed to determine the effect of substitution of Moringa leaves to the level of consumer acceptance of  bun product and nutrient content. This research uses a completely randomized design (CRD) with single consisted Moringa leaf flour substitution (0%, 5%, 10%, 15%, 20%), each treatment replicated 3 times. Data were analyzed using analysis of variance (ANOVA), if there was a difference between the treatment, it would analyze with Duncan`s Multiple Ranges Test Method (DMRT) at the level of 5%. The addition of Moringa leaf affect the organoleptic properties of bun product, the color of the bun was green, tasted moringa leaves, while the texture of buns increases softly. Based on organoleptic parameters, then the addition of Moringa leaves are preferred by the panelists was the addition of Moringa leaves as much as 10% with a score of 3.85, Reseda (3.3), a rather tasted the leaves of Moringa (3.35), soft texture (3.85 ), 36.78% water, 0.09% chlorophyll, fiber 14.98%, and 43.48% antioxidant activity. 
PEMANFAATAN BIJI KETAPANG (Terminalia catappa) SEBAGAI SUMBER PROTEIN DAN SERAT PADA PRODUK MAKANAN STIK Darmawan, Eman
AGROTECH : JURNAL ILMIAH TEKNOLOGI PERTANIAN Vol 1, No 1 (2016): Agrotech
Publisher : Universitas Widya Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1364.49 KB) | DOI: 10.37631/agrotech.v1i1.5

Abstract

The purpose of this study was to determine the effect of substitution ketapan seed to chemical and organoleptic properties of  the resulted snack food, knowing the exact level of substitution, so obtain the snack food liked the panelists. The design used in this study was completely randomized design (CRD) with single factor that influences the concentration of seed flour substitution ketapan seed consisting of 5 treatments. Each treatment be repeated 3 times. The data obtained was analyzed by Analysis of Variance (ANOVA), if there was a difference between the treatment of advanced test conducted by Duncan`s Multiple Ranges Test Method (DMRT) at the level of 5%. Substitution of wheat flour with ketapan seed flour  affects the snack food produced, which can reduce the water content of the snack food and increase levels of protein and fiber snack food. Ketapan seed flour substitution preferred by the panelists was substitution ketapan seed flour up to 30% with a value of 3.52 and the criteria snack food produced had a water content of 3.67%, 15.10% db protein content, fiber content of 3.64 % db, brownish yellow color (2.95), a rather tasted wheat flour (3.35), and crispy (3.60).
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