Formulasi Pembuatan Flake Berbasis Talas Untuk Makanan Sarapan (Breakfast Meal) Energi Tinggi Dengan Metode Oven

Sukasih, Ermi; Setyadjit, nFN

doi:10.21082/jpasca.v9n2.2012.70-76

Cited by 15 publications

(9 citation statements)

References 8 publications

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“…Flakes merupakan jenis makanan sereal yang disajikan sebagai menu sarapan pagi (Nurhidayanti & Dewi, 2017). Pada umumnya flakes ini dihidangkan dengan menambahkan susu sehingga kaya akan kandungan gizi dalam sarapan sereal berupa flakes menjadi lengkap (Sukasih & Setyadjit, 2017).…”

Section: Workhopunclassified

Pengenalan Teknologi Pengolahan Tepung Okara untuk Produk Pangan pada Masyarakat di Masa Pandemi

Sofyan

Purwani

Kurnia

et al. 2022

PJPM

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The Covid-19 pandemic impacts all aspects of human life both health and economic aspects. The utilization of soybean dregs flour or okara flour in food products will have the opportunity to increase household income. The purpose of this service activity was to introduce the processing of food products in the form of flakes and caramel sponges made from okara flour. This activity was carried out through several stages, namely: situation analysis survey consisting of 22 members of the PKK group in Jatisari Village, Sambi District, Boyolali Regency, Central Java; preparation for the implementation of activities; workshop on making flakes and caramel sponge; and evaluation. The result of this activity was that there was a public interest in using soybean dregs as an ingredient to make food products. It can be seen from the enthusiasm of the community in participating in both workshops and workshops that have been carried out at these activities. At the evaluation stage, it was also known that the community was interested in developing food products made from soybean dregs flour that had economic value. Therefore, it had the opportunity to be used as a new business in the hope of increasing household income. ABSTRAK Pandemi Covid-19 berdampak terhadap seluruh aspek kehidupan manusia, baik aspek kesehatan maupun ekonomi. Pemanfaatan tepung ampas kedelai atau tepung okara menjadi produk pangan akan berpeluang menjadi usaha peningkatan pendapatan rumah tangga. Tujuan kegiatan pengabdian ini yaitu mengenalkan tentang pengolahan produk pangan berupa flakes dan bolu karamel berbahan tepung ampas kedelai. Metode pelaksanaan kegiatan pengabdian ini dilakukan melalui beberapa tahapan yaitu: survei analisis situasi mitra yang terdiri dari 22 anggota kelompok PKK Desa Jatisari Kecamatan Sambi Kabupaten Boyolali Jawa Tengah; persiapan pelaksanaan kegiatan; sarasehan; workshop pembuatan flakes dan bolu karamel; serta evaluasi. Hasil kegiatan pengabdian ini yaitu adanya minat dan ketertarikan masyarakat untuk memanfaatkan ampas kedelai sebagai bahan untuk membuat produk pangan. Hal ini terlihat dari antusias masyarakat dalam mengikuti kegiatan baik sarasehan maupun workshop yang telah dilakukan pada kegiatan tersebut. Pada tahap evaluasi juga diketahui bahwa masyarakat tertarik untuk mengembangkan produk pangan berbahan tepung ampas kedelai yang memiliki nilai ekonomi sehingga berpeluang untuk dijadikan usaha baru dengan harapan dapat menambah pendapatan rumah tangga.

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Section: Workhopunclassified

Pengenalan Teknologi Pengolahan Tepung Okara untuk Produk Pangan pada Masyarakat di Masa Pandemi

Sofyan

Purwani

Kurnia

et al. 2022

PJPM

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“…Salah satu produk pangan fungsional yang berkembang pesat di Indonesia adalah sereal dari kacangkacangan dengan klaim tinggi serat (Kusumastuty et al, 2016). Penelitian pengembangan sereal yang telah dilakukan, diantaranya sereal sorgum (Hendartina 2010), sereal bekatul (Felicia, 2006), dan sereal talas (Sukasih dan Setyadjit, 2012). Pemanfaatan kacang tunggak dalam pengolahan pangan diantaranya yaitu sebagai bahan pembuatan keju nabati (Fitriana, 2015), yoghurt (Yana dan Kusnadi, 2015) dan snackbar (Rahardjo et al, 2019).…”

Section: Pendahuluanunclassified

PENGEMBANGAN TEPUNG KECAMBAH KACANG TUNGGAK (Vigna unguiculata) SEBAGAI SEREAL FUNGSIONAL KAYA SERAT PANGAN DAN BERPOTENSI ANTIOKSIDAN

Ariviani

Sholihin

Nastiti

2021

J. Teknol. Hasil. Pertanian

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<p>The average consumption of dietary fiber in Indonesian is still below the recommended daily intake. Low dietary fiber intake has an impact on the development of degenerative diseases and metabolic syndrome. One of the risk factors for the occurrence of the disease is oxidative stress. The most effective strategy to overcome oxidative stress is through dietary antioxidants intake. Cowpea is proven to be rich in bioactive compounds such as flavonoids, dietary fiber as well as antioxidants, and these compounds have been successfully increased by germination. This study aims to develop cowpea sprouts flour as a functional cereal high in dietary fiber and antioxidants. The cereal was prepared by the best formula based on two steps of sensory analysis. The first one, the sensory analysis conducted to select the formula based on the best sensory quality of the cereal made by the various proportions of cowpea flour (%b/b) (80, 85, 90, 95, 100). The selected formula was further used to prepare the cereal with different flavoring agents (5% b/b) (ginger, cinnamon, and ginger-cinnamon) to find the best formula based on the preference level. The cereals were further analyzed to determine the sensory quality compared to the commercial cereal, the dietary fiber content which includes the total, soluble, and insoluble dietary fibers, as well as the antioxidant potential with the total phenolic content (TPC) evaluation. Formula with 80%(b/b) cowpea flour and 5% (b/b) ginger as flavoring agents produce cereal with the highest preference level and stated as the best formula. The cowpea sprouts cereal exhibited a significantly higher quality of aroma, texture, and overall than the commercial ones. The cereal also showed the highest levels of total, soluble and insoluble dietary fiber as well as the TPC. These results have significant implications on the development of functional cereal using locally legumes sprouts flour.</p>

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“…That was because the mineral content found in Moringa leaves [8]. Moringa leaves had calcium of 440 mg g -1 and potassium of 259 mg g -1 [9]. It also had magnesium, phosphorus, and sodium of 8.79 g kg -1 ; 3.70 g kg -1 and 0.6 g kg -1 , respectively [10].…”

Section: Ash Contentmentioning

confidence: 99%

Addition of Moringa oleifera Lam. Leaves Flour for Increasing the Nutritional Value of Modified Cassava Flour–Based Breakfast Cereal

et al. 2021

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Many Indonesian children have a habit of not eating breakfast according to balanced nutritional needs. Breakfast provides a third of daily nutritional needs. This study aims to evaluate the potential and determine the formulation of breakfast cereals using Mocaf Cassava Flour (MOCAF) enriched with Moringa Leaves Flour (MLF) to add nutritional value to the product. The experimental design was Completely Randomized Design (CRD) with one treatment, addition of dry Moringa leaf flour as much as 0 % as a control, and 5 % w w–1, 10 % w w–1, and 15 % w w–1 as the treatment. The results showed that the addition of MLF in MOCAF flour had the potential to increase the nutritional value of breakfast cereal products. The addition of MLF with a percentage of 5 %, 10 %, and 15 % had a significant effect (p < 0.05) on water content, ash content, and fat content. The addition of MLF up to 15 % increases ash content by 2.79 % and fat content by 8.2 %.

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Formulasi Pembuatan Flake Berbasis Talas Untuk Makanan Sarapan (Breakfast Meal) Energi Tinggi Dengan Metode Oven

Cited by 15 publications

References 8 publications

Pengenalan Teknologi Pengolahan Tepung Okara untuk Produk Pangan pada Masyarakat di Masa Pandemi

Pengenalan Teknologi Pengolahan Tepung Okara untuk Produk Pangan pada Masyarakat di Masa Pandemi

PENGEMBANGAN TEPUNG KECAMBAH KACANG TUNGGAK (Vigna unguiculata) SEBAGAI SEREAL FUNGSIONAL KAYA SERAT PANGAN DAN BERPOTENSI ANTIOKSIDAN

Addition of Moringa oleifera Lam. Leaves Flour for Increasing the Nutritional Value of Modified Cassava Flour–Based Breakfast Cereal

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