KAJIAN MUTU LABU SIAM (Sechium edule) TEROLAH MINIMAL YANG DIKEMAS VAKUM SELAMA PENYIMPANAN

Pinem, Esron H.; Longdong, Ireine A.; Lengkey, Lady C. Ch. E.

doi:10.35791/jteta.11.2.2020.31488

Cited by 1 publication

(1 citation statement)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The nutritional content of 160 grams of chayote includes 277 mg potassium; 0.176 mg copper; 0.189 mg Vitamin B6; 12.8 mg Vitamin C; 0.653 mg Vitamin B5; 29 µg B9 (folic acid); 4.5 g total dietary fiber and 0.27 mg manganese; amino acid of 0.013 g tryptophan; 0.05 g threonine; 0.053 g isoleucine; 0.093 g leucine and 0.048 g lysine. Chayote also contains 6.7% pectin [7]; fiber 1.7 gram per 100 gram [8].…”

Section: Introductionmentioning

confidence: 99%

Processing technology of sticks prepared from chayote (Sechium edule) paste and modified cassava flour (Mocaf)

Nuraini,

Anggraeni,

Baswarsiati

et al. 2024

IOP Conf. Ser.: Earth Environ. Sci.

View full text Add to dashboard Cite

Sticks are a type of snack food that is commonly made from wheat flour. However, there are ongoing efforts to reduce the reliance on wheat flour in such products. In this context, the use of mocaf as a substitute for wheat flour and the addition of chayote to the processing of sticks can significantly impact the properties of the final product. The objective of this study was to examine the effects of chayote and mocaf on the physical, chemical, and sensory attributes of sticks. The research used a factorial randomized block design with treatment; C:chayote (5%, 10%, 15% and 20%) and F:wheat flour: mocaf ratio (1:1; 1:2; 1:3) for three replicates. The results showed that the addition of chayote and mocaf affected the characteristics of the sticks produced. The most preferred treatment by the panelists was C3F1 with values for water content, ash, fat, protein, carbohydrate, a-value, b-value, L-value, and yield of 5.31; 1.85; 29.75; 7.33; 55.76; 3.67; 60.00; 79.67 and 98.94, respectively. Increasing the amount of chayote makes the stick dough more difficult to shape. The more the addition of mocaf makes the texture of the stick more crumbly and easily crushable; the more the aroma and distinctive taste of mocaf become stronger; so the stick was less preferred.

show abstract

Section: Introductionmentioning

confidence: 99%