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Food Science and Culinary Education Journal
Published by Universitas Negeri Semarang
ISSN : 22526587     EISSN : 2829355X     DOI : https://doi.org/10.15294/focuze
Core Subject : Education,
Education
Arjuna Subject : -
Articles 20 Documents
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Search results for , issue "Vol 2 No 1 (2013)" : 20 Documents clear
NASI JAGUNG INSTAN BERPROTEIN SEBAGAI MAKANAN POKOK ALTERNATIF UNTUK PENDERITA DIABETES MELITUS Riandani, Mikha
Food Science and Culinary Education Journal Vol 2 No 1 (2013)
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Nasi jagung instan berprotein sebagai makanan pokok alternative untuk penderita diabetes mellitus merupakan nasi jagung yang dibuat denganpenambahankedelaisebagaisumber protein, jagung merupakan sumber makanan pokok yang memiliki kandungyan karbohidrat lebih rendah di bandingkan beras, sehingga tidak beresiko menaikan kadar gula darah. Peneliti membuat Nasi jagung instan berprotein dengan penambahan kedelai untuk menambah protein di dalamnya dan kedelai juga berfungsi untuk meningkatkan variasi rasa pada nasi jagung instan tersebut. Penelitian pembuatan Nasi jagung instan berprotein bertujuan untuk mengetahui kualitas inderawi Nasi jagung instan berprotein eksperimen ditinjau dari aspek warna, rasa, aroma, dan tekstur. Teknik analisis data yang di gunakan adalah analisis varian klasivikasi tunggal. Variabel bebas yang digunakan adalah Nasi jagung instan berprotein 5%, 15% dan 25%.. Hasil penelitian uji inderawi menunjukkan adanya perbedaan nyata terhadap aspek warna, rasa, tekstur, danaspek aroma pada ketiga sampel. Nasi jagung instan berprotein yang memiliki kualitas terbaik adalah Nasi jagung instan berprotein dengan penambahan kedelai 5%. Saran dari peneliti adalah perlu adanya pempublikasian Nasi jagung instan berprotein sebagai makanan pokok alternative untuk penderita diabetes mellitus dengan penambahan kedelai. Perlu adanya pengembangan makanan dari jagung serta kedelai untuk makanan bagi penderita diabetes mellitus, dengan mengolah menjadi berbagai macam makanan lainnya, dengan mengolah menjadi berbagai produk makanan lainnyaInstant rice protein maize as a staple food for people with diabetes mellitus alternative is corn rice made with the addition of soy protein as sumbe. Rice researchers make instant corn with the addition of soy protein to add soy protein in it and also serves to increase the variety of flavors on the instant corn rice. Research making instant rice protein maize aims to determine the sensory quality of instant rice protein maize experimental results in terms of the aspects of color, taste, aroma, and texture. Data analysis techniques in use are single klasivikasi variance analysis. The independent variables used were corn instant rice protein 5%, 15% and 25% .. The results of sensory test showed significant differences on aspects of color, taste, texture, and aroma aspect in all three samples. Rice instant corn flour that has the best quality breadfruit is instant corn rice soy protein with the addition of 5%. Advice from researchers is the need for publication of instant rice protein maize as a staple food for people with diabetes mellitus alternative with the addition kedelai.Perlu the development of corn and soybean meal for food for people with diabetes mellitus, by processing a variety of other foods, by processing a variety of other food products
PENGARUH PENGURANGAN JUMLAH GULA TERHADAP KUALITAS MUFFIN TEPUNG UBI UNGU Rosmania, Amanah
Food Science and Culinary Education Journal Vol 2 No 1 (2013)
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PENGARUH SUBTITUSI TEPUNG KULIT SINGKONG TERHADAP KUALITAS MUFFIN Pratiwi, Intan Dwi
Food Science and Culinary Education Journal Vol 2 No 1 (2013)
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STUDI KOMPARASI PENGGUNAAN TEPUNG JAGUNG DARI VARIETAS YANG BERBEDA TERHADAP KUALITAS KREMUS Indriyani, Lyta Oktavi
Food Science and Culinary Education Journal Vol 2 No 1 (2013)
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STUDI EKSPERIMEN PEMBUATAN BOLU KERING SUBTITUSI TEPUNG PISANG AMBON Pratomo, Aris
Food Science and Culinary Education Journal Vol 2 No 1 (2013)
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PENGARUH PENGGUNAAN TEPUNG AMPAS TAHU SEBAGAI KOMPOSIT TERHADAP KUALITAS KUE KERING LIDAH KUCING Wati, Rahma
Food Science and Culinary Education Journal Vol 2 No 1 (2013)
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EKSPERIMEN PEMBUATAN ONDE-ONDE KETAWA SUBSTITUSI TEPUNG SINGKONG Muningsih, Nurrita Sri
Food Science and Culinary Education Journal Vol 2 No 1 (2013)
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PENGARUH SUBSTITUSI NANGKA MUDA ( ARTOCARPUS HETEROPHYLLUS LMK ) TERHADAP KUALITAS ORGANOLEPTIK NUGGET AYAM Nisa, Tisnginiyati Khairun
Food Science and Culinary Education Journal Vol 2 No 1 (2013)
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PENGARUH KOMPETENSI PEDAGOGIK DAN KOMPETENSI KEPRIBADIAN TERHADAP KINERJA DOSEN FAKULTAS TEKNIK UNNES Abdullah, Haris
Food Science and Culinary Education Journal Vol 2 No 1 (2013)
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PENGARUH PENGGUNAAN KOMPOSIT TEPUNG KENTANG (SOLANUM TUBEROSUM L) TERHADAP KUALITAS COOKIES Fajiarningsih, Hernawati
Food Science and Culinary Education Journal Vol 2 No 1 (2013)
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