KARAKTERISTIK BISKUIT DARI TEPUNG KORO KRATOK (Phaseolus lunatus L.) TERMODIFIKASI DAN MOCAF (MODIFIED CASSAVA FLOUR)

Prasetya, Bayu Octavian; Diniyah, Nurud; Fauziah, Riska Rian

doi:10.21776/ub.jpa.2020.008.01.5

Cited by 2 publications

(1 citation statement)

References 15 publications

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“…Modified banana flour has a low glycemic index so it can be controlled by blood sugar [40]. [41] Other research on the characteristics of biscuits from modified koro kratok flour (Phaseolus lunatus L.) modification process by using spontaneously fermented koro kratok flour using koro kratok raw materials that have gone through the molding process first, then fermented for 16 hours at pH 5.5 has good technical functional properties including water holding capacity (WHC) 173.51 ± 26.13%, frothing power 28.22 ± 0.40 ml/g and emulsion power 313.50 ± 1.62 m2/g. The results of his research using modified koro kratok flour and MOCAF had a significant effect on the physical (color and texture) and chemical (ash content, protein content, carbohydrate content, crude fiber content) characteristics of biscuits, but didn't examine how the physical characteristics (color and texture).…”

Section: Biscuit Productsmentioning

confidence: 99%

A review of the utilization of modified flour: Local food potential

Aulia Arifin,

Nur Faidah Rahman,

Primi Putri

2024

BIO Web Conf.

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Indonesia's wheat imports reached 11.22 million tons of wheat, ranked second in the world based on data from the United States Department of Agriculture (USDA) in 2021/2022. Wheat flour, which comes from wheat endosperm and has a high gluten content, is a taboo for those with celiac disease. The purpose of this review is to examine the development and potential of local food through flour modification to reduce the use of gluten, especially in food products such as bread, biscuits and noodles. Flour modification with chemical modification, physical modification, and biological modification technology methods can improve the characteristics and increase the physicochemical properties of the flour produced, while providing an integral role in cost savings, encouraging the utilization of local food, encouraging local farmers, and improving the agricultural system.

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Section: Biscuit Productsmentioning

confidence: 99%

A review of the utilization of modified flour: Local food potential

Aulia Arifin,

Nur Faidah Rahman,

Primi Putri

2024

BIO Web Conf.

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Sifat fungsional choux pastry kering dengan substitusi konsentrat protein ikan gabus

Arsil,

Asih

2023

JPHPI

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Choux pastry kering dengan substitusi konsentrat protein ikan (KPI) gabus adalah produk pangan olahan yang mengandung protein yang cukup tinggi. Produk pangan olahan harus memiliki nilai gizi dan sifat fungsional yang baik. Tujuan penelitian ini untuk menentukan sifat fungsional choux pastry kering substitusi KPI gabus melalui parameter kekerasan, komposisi asam amino, dan daya cerna protein secara in vitro. Penelitian ini merupakan penelitian eksperimen dengan analisis laboratorium yang terdiri dari dua kelompok perlakuan yaitu kontrol dan choux pastry kering substitusi KPI gabus 15%. Uji kekerasan diukur dengan LLYOD texture analyzer. Komposisi asam amino diukur dengan metode UPLC, sistina dan metionina secara LC-MS/MS dan triptofan secara HPLC. Uji daya cerna protein secara in vitro dengan teknik enzimatis. Hasil penelitian menunjukkan nilai kekerasan choux pastry kering substitusi 15% KPI gabus lebih tinggi (35,42 N) dari kontrol (24,48 N). Kandungan asam amino choux pastry kering substitusi 15% KPI gabus lebih tinggi dari kontrol, dengan asam amino esensial tertinggi yaitu leusina (1,65%) dan lisina (1,30%), dan asam amino nonesensial tertinggi yaitu asam glutamat (4,23%) dan asam aspartat (1,87%). Nilai skor kimia, skor asam amino, dan indeks asam amino esensial choux pastry kering substitusi 15% KPI gabus lebih tinggi (12,98; 17,58; 16,83) dibandingkan kontrol (9,55; 14,10; 11,93). Daya cerna protein in vitro choux pastry kering substitusi 15% KPI gabus lebih rendah (38,22%) dibandingkan kontrol (47,96%).

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KARAKTERISTIK BISKUIT DARI TEPUNG KORO KRATOK (Phaseolus lunatus L.) TERMODIFIKASI DAN MOCAF (MODIFIED CASSAVA FLOUR)

Cited by 2 publications

References 15 publications

A review of the utilization of modified flour: Local food potential

A review of the utilization of modified flour: Local food potential

Sifat fungsional choux pastry kering dengan substitusi konsentrat protein ikan gabus

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