Karakterisasi Tepung Kacang Hijau Dan Optimasi Penambahan Tepung Kacang Hijau Sebagai Pengganti Tepung Terigu Dalam Pembuatan Kue Bingka

Lestari, Ema; Kiptiah, Mariatul; Apifah, Apifah

doi:10.34128/jtai.v4i1.45

Cited by 10 publications

(12 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Selanjutnya dikatakan bahwa salah satu fungsi dari bahan pengisi adalah meningkatkan stabilitas emulsi, meningkatkan daya ikat produk daging, meningkatkan flavor, mengurangi pengerutan selama pemasakan, dan mengurangi biaya (Bulkaini et al, 2019). Lestari et al (2017) menyatakan bahwa dalam 100 g Tepung kacang hijau mempunyai kandungan gizi seperti: protein 21,46 g, lemak 1,64 g, karbohidrat 63,55 g, air 11,42 g, abu 2,36 g, dan serat 2,46 %. Selanjutnya Bulkaini et al(2014) menyatakan bahwa sifat fisik sosis daging sapi dengan penambahan tepung kacang hijau sangat bervariasi, baik pH maupun susut masak.…”

Section: Pendahuluanunclassified

Organoleptic Value and Number of Bacteria Sausage Rabbit Meat Based On Levels Green Bean Flour Substitution

Sari

Bulkaini

Kisworo

2021

JBT

View full text Add to dashboard Cite

Sausage is a food ingredient that comes from pieces of meat that are ground and seasoned, and put into a casing so that it is oval in shape. One type of meat that can be processed into sausage is rabbit meat. This study aims to determine the effect of the level of substitution of mung bean flour on the organoleptic value and the number of bacteria in rabbit meat sausage. The research materials used were 3000 g rabbit meat, mung bean flour, skim milk, and a severala of spices. The experimental design used was a completely randomized design (CRD) with 4 treatments, namely the addition of 0%, 15%, 30% and 45% mung bean flour, with 4 replications. The results showed that the level of substitution of mung bean flour had a significant effect (P<0.05) on the color, taste and texture of rabbit meat sausage and had no significant effect (P>0.05) on the aroma and number of bacteria. The addition of 15% mung bean flour gave the best organoleptic values, namely: Color 5.28 (light), aroma 5.31 (good), taste 5.95 (tasty), texture 5.99 (soft) with a bacterial count of 2.00 x 103 cfu/g, which is below the standard for bacterial contamination of sausages set by SNI 1995, which is 1x 103 cfu/g.

show abstract

Section: Pendahuluanunclassified

Organoleptic Value and Number of Bacteria Sausage Rabbit Meat Based On Levels Green Bean Flour Substitution

Sari

Bulkaini

Kisworo

2021

JBT

View full text Add to dashboard Cite

show abstract

“…Bahan baku utama kue bingke terdiri dari adonan tepung terigu, telur, gula, dan Korespondensi: oke.anandika@gmail.com santan (Panjaitan et al 2014). Bahan baku kue bingke saat ini telah dimodifikasi dengan menggunakan bahan baku lokal, seperti tapai dan kentang, tepung kacang hijau (Lestari et al 2017), ubi jalar dan kentang , serta tepung garut (Ilmannafian et al 2018). Variasi bahan baku lokal yang ditambahkan pada kue bingke di kota Pontianak diantaranya adalah penggunaan umbi, yaitu ubi jalar dan kentang.…”

Section: Pendahuluan1unclassified

Mutu Glikemik Kue Bingke Variasi Umbi di Kota Pontianak

Lestari

Dewi

2020

J. Mutu Pangan

View full text Add to dashboard Cite

This study aims to obtain the number of consumption portions (g) of sweet potato and potato variations of bingke which have a low glycemic load (GL) value. GL is the glycemic load of a food after being consumed at a certain amount. The GL value is determined from the glycemic index (GI) value and the carbohydrate content per serving. The glycemic index is food categorization (low, medium, high) based on its speed in increasing glucose levels in the blood. Diabetes mellitus sufferers are advised to pay attention to food consumption based on food categories, especially those with low GI values. However, the amount consumed will also affect the increase in glucose levels in the blood, this is reflected in the GL value. This study was conducted using 10 healthy respondents aged 22 years, normal body mass index (BMI), normal fasting blood sugar, and not smoking. The results obtained by the variety of tuber bingke cakes (sweet potatoes and potatoes) have a high GI value category with a low GL consumption portion of 120 g (2 pieces). As a complement to the data, a survey was also carried out on 100 random respondents which showed that the type of bingke cake the variety of sweet potato was preferred and the number of consumption of one meal of bingke cake was two pieces.This amount can be recommended to be the amount of one consumption (one meal portion).

show abstract

“…Roti atau bread adalah produk makanan yang terbuat dari tepung terigu melaui proses fermentasi dengan menggunakan ragi kemudian dipanggang (Koswara, 2009). Tepung terigu sebagai bahan utama pembuatan roti manis merupakan hasil pengolahan biji gandum yang umum digunakan sebagai bahan baku berbagai produk pangan (Lestari et al, 2017). Indonesia bukan negara penghasil gandum, sehingga kebutuhan tepung terigu sebagai bahan pembuatan roti berasal dari impor.…”

Section: Pendahuluanunclassified

VOLUME KEMBANG ADONAN DAN SENSORY ROTI MANIS YANG DIBUAT DARI MODIFIED TALIPUK FLOUR (MOTAF) Dought Volume and Sensory Properties of Sweet Bread made from Modified Talipuk Flour (Motaf)

Lestari¹,

Sandri²,

Fatimah³

et al. 2019

JTIHP

Self Cite

View full text Add to dashboard Cite

Modified talipuk flour (motaf) can reduce the amount of wheat flour utilization as the main ingredient in making sweet bread. This study was aimed to determine the dough volume and organoleptic properties of sweet bread made from modified talipuk flour (motaf) with 6 formulations namely 0%, 5%, 10%, 15%, 20% and 25% (w/w). The hedonic sensory test was applied to 30 panelists. The results showed that the addition of motaf increased the taste and aroma scores, but decreased the volume of dough development, color score, texture, and overall acceptance of sweet bread. The highest volume of dough development was 57.17 cm found in the 5% formulation of motaf.

show abstract

Karakterisasi Tepung Kacang Hijau Dan Optimasi Penambahan Tepung Kacang Hijau Sebagai Pengganti Tepung Terigu Dalam Pembuatan Kue Bingka

Cited by 10 publications

References 0 publications

Organoleptic Value and Number of Bacteria Sausage Rabbit Meat Based On Levels Green Bean Flour Substitution

Organoleptic Value and Number of Bacteria Sausage Rabbit Meat Based On Levels Green Bean Flour Substitution

Mutu Glikemik Kue Bingke Variasi Umbi di Kota Pontianak

VOLUME KEMBANG ADONAN DAN SENSORY ROTI MANIS YANG DIBUAT DARI MODIFIED TALIPUK FLOUR (MOTAF) Dought Volume and Sensory Properties of Sweet Bread made from Modified Talipuk Flour (Motaf)

Contact Info

Product

Resources

About