AKTIVITAS ANTIOKSIDAN DAN KANDUNGAN SERAT PANGAN BISKUIT CAMPURAN BEKATUL BERAS MERAH (Oriza glaberrima) DAN UBI JALAR UNGU (Ipomoea batatas)

Zaddana, Cantika

doi:10.33751/jf.v8i2.1574

2018

DOI: 10.33751/jf.v8i2.1574

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AKTIVITAS ANTIOKSIDAN DAN KANDUNGAN SERAT PANGAN BISKUIT CAMPURAN BEKATUL BERAS MERAH (Oriza glaberrima) DAN UBI JALAR UNGU (Ipomoea batatas)

Cantika Zaddana

Abstract: Bekatul beras merah (Oriza glaberrima) dan ubi jalar ungu (Ipomoea batatas) memiliki aktivitas antioksidan yang berasal dari senyawa fenolik dan antosianin yang terkadung didalamnya. Penggunaan ubi jalar ungu dikombinasikan dengan bekatul beras merah pada formulasi biskuit diharapkan dapat meningkatkan kualitas gizi dan kandungan serat biskuit tersebut. Parameter yang digunakan dalam penelitian ini adalah daya terima panelis, aktivitas antioksidan, kandungan serat pangan, dan kandungan proksimat. Hasil analisi… Show more

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Nilai Nutrient Dan Persen Akg Food Bars Berbahan Tepung Garut Dan Pisang

Choiriyah¹,

Dewi²,

Sanjaya³

2020

PFTJ

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Tujuan penelitian untuk mengetahui efek perbandingan tepung garut dan buah pisang kepok terhadap nilai nutrient dan Angka Kecukupan Gizi (AKG) food bars. Perlakuan yang digunakan dalam pembuatan food bars yaitu tepung garut:pisang= 50:125 g (S1), perlakuan tepung garut:pisang= 75:100 g (S2) dan perlakuan tepung garut:pisang= 100:75 g (S3). Proses pembuatan food bars dilakukan dengan pencampuran margarin, gula dan garam hingga terbentuk foam, kemudian penambahan tepung garut, tepung terigu dan puree pisang kepok. Selanjutnya, pengulenan adonan, pencetakan dan pemanggangan 180oC dengan waktu 30 menit. Parameter yang dianalisis yaitu nilai nutrient dan persen Angka Kecukupan Gizi (AKG). Desain penelitian adalah Rancangan Acak Lengkap, analisis data menggunakan ANOVA one way dengan uji lanjut DMRT α < 0,05. Kadar air yang dihasilkan sebesar 9,66 %- 11,09 %. Kadar protein ketiga food bars sekitar 6,32-6,58 %. Kadar karbohidrat ketiga food bars sebesar 61,84 %-64,56 %. Kadar lemak produk antara 10,23-10,76 %. Nilai energi produk food bars yang dihasilkan antara 363,29 kcal/100 g-373,59 kcal/100 g. Takaran saji produk food bars per sajian adalah 60 gram. sampel S1, S2, S3 masing-masing dapat memenuhi kebutuhan energi harian sebesar 10,42; 10,14 dan 10,33 % per sajian. Food bars S1, S2 dan S3 dapat memenuhi kebutuhan protein harian masing-masing sebesar 6,33; 6,33 dan 6,67 % per sajian. Food bars S1, S2 dan S3 dapat memenuhi kebutuhan karbohidrat harian sebesar 11,92; 11,42 dan 11,82 % per sajian. Food bars S1, S2 dan S3 dapat memenuhi kebutuhan lemak harian sebesar 8,96; 9,70 dan 9,42 % per sajian.

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Nilai Nutrient Dan Persen Akg Food Bars Berbahan Tepung Garut Dan Pisang

Choiriyah¹,

Dewi²,

Sanjaya³

2020

PFTJ

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The quality characteristics of biscuits made with plantain and purple rice flour as substitutes for wheat flour

Budaraga

Asnurita²,

Novera³

2023

Potr. S. J. F. Sci.

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Biscuits are wheat flour-based manufactured food products. Another option is to locate a flour substitute, such as plantain flour or purple rice. This study aims to establish the ideal ratio of purple rice flour and plantain flour based on the quality attributes of biscuits. This study employed a one-factor, Completely Randomized Design (CRD) with five treatment levels and three replications. The observational data were analysed using ANOVA with the DNMRT further test at a 5% significant level. The treatment in this study compared purple rice flour and plantain flour to prepare biscuits. The ratio of purple rice flour to plantain flour had a very significant (p <0.01) effect on water content (3.56%), ash content (2.11%), fat content (25.18%), crude fiber content (17.85%), protein content (4.72%), and carbohydrate content (61.49%), but no significant effect (p >0.01) on antioxidant activity (55.83%). Except for protein, all treatments meet the SNI's requirements for biscuit quality. Based on the organoleptic test of taste, aroma, texture, and colour preferred by panellist with score of A (90-10) 3.52%, B (80-20) 3.97%, C (70-30) 4.42%, D (60-40) 5.03%, and E (50-50) 5.52% were obtained. The best-quality biscuits were in treatment E. (comparison of purple rice flour and plantain flour 50:50).

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AKTIVITAS ANTIOKSIDAN DAN KANDUNGAN SERAT PANGAN BISKUIT CAMPURAN BEKATUL BERAS MERAH (Oriza glaberrima) DAN UBI JALAR UNGU (Ipomoea batatas)

Cited by 2 publications

References 2 publications

Nilai Nutrient Dan Persen Akg Food Bars Berbahan Tepung Garut Dan Pisang

Nilai Nutrient Dan Persen Akg Food Bars Berbahan Tepung Garut Dan Pisang

The quality characteristics of biscuits made with plantain and purple rice flour as substitutes for wheat flour

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