Karakteristik Biskuit Tersubstitusi Tepung Millet (Setaria italica L.)

Widyastuti, Retno; Afriyanti, Afriyanti Afriyanti; Asmoro, Novian Wely; Aini, Aninda Nurul

doi:10.32585/ags.v3i2.544

Cited by 3 publications

(2 citation statements)

References 4 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Biscuits are thin pastries, which are hard and crunchy with crunchy water content and without any fermentation process at the manufacturing stage [24]. The average growth of biscuit consumption from 2014-2018 was 33,314 ounces per capita per year or up to 30% [25].…”

Section: Introductionmentioning

confidence: 99%

Analysis of acceptability, microstructure, and resistant starch content of biscuits substitution of jack beans (Canavalia ensiformis) with starch modification of Annealing-HMT

Ariyantoro,

Ishartani,

Yulviatun

et al. 2023

IOP Conf. Ser.: Earth Environ. Sci.

View full text Add to dashboard Cite

Biscuits as a ready-to-eat product with an average consumption growth per capita per year are always increasing, becoming a food product that is often explored for raw materials (especially with local ingredients) to replace the dependence on domestic wheat flour. One of the local ingredients that is rarely used as a food product is the jack bean (Canavalia ensiformis L.) with a high carbohydrate content of 50%–60%. It is suitable for processing into starch as a substitute for food products such as biscuits. The native jack bean starch needs to be modified by physical modification methods, namely, Heat Moisture Treatment (HMT) and annealing-HMT to improve its characteristics, which are less stable to mechanical and heat processes and to increase the levels of resistant starch. This research aimed to look for resistant starch content, microstructure, and the acceptability of jack bean biscuits with physical modification annealing-HMT. The experimental design was used a one-factor completely randomized design with variations of modified starch substitution in the biscuit formula that control sample made of 100% wheat flour: samples made of 50% and 100% for each native starch, HMT modified starch, and annealing-HMT modified starch. Based on the results, it was found that the substitution of wheat flour with annealing-HMT starch in the biscuit sample affected the microstructure of the resulting granules and the levels of resistant starch with the best sample using Annealing-HMT starch substitution (100%). Meanwhile, the results of the sensory test showed that the substitution of wheat flour with Annealing-HMT starch was significantly different in the color, texture, and overall parameters. The determination of the best formula in the sensory test was carried out by the Bayes method with the best formula results being samples with HMT modified starch substitution (100%).

show abstract

Section: Introductionmentioning

confidence: 99%

Analysis of acceptability, microstructure, and resistant starch content of biscuits substitution of jack beans (Canavalia ensiformis) with starch modification of Annealing-HMT

Ariyantoro,

Ishartani,

Yulviatun

et al. 2023

IOP Conf. Ser.: Earth Environ. Sci.

View full text Add to dashboard Cite

show abstract

“…Chrysanthemum is one type of flower ornamental plant that is very popular and has a relatively high economic value in Indonesia and has bright marketing prospects. Apart from producing cut flowers and ornamental potted plants which are used to beautify rooms and refresh the atmosphere, several varieties of chrysanthemum also have medicinal properties, including treating coughs, stomach pains, and headaches due to inflammation of the sinus cavities (sinusitis) and shortness of breath [1]. Therefore, the prospect of chrysanthemum cultivation can be one of the bright prospects for the cultivation of ornamental plants.…”

Section: Introductionmentioning

confidence: 99%

Applications of Natural Rooting Inducer and Immersion Time on Root Growth of Chrysanthemum Shoot Cuttings

Rineksane,

Khasanah,

Sarjiyah

2023

IOP Conf. Ser.: Earth Environ. Sci.

View full text Add to dashboard Cite

Chrysanthemum is a cut ornamental plant whose production in Indonesia in 2021 occupies the highest position namely 344 million compared to other ornamental plants. Production of chrysanthemum seedlings using the shoot cuttings method requires growth regulators to support the rooting process. It is necessary to use natural growth regulators which are cheaper and easier to obtain to encourage cutting root growth. This study aims to determine the appropriate natural root induction substances and immersion time for root induction of shoot cuttings of Chrysanthemum morifolium sp. This research was conducted at Kulon Progo Regency, Special Region of Yogyakarta, Indonesia. The study was conducted using a single-factor experimental method and arranged in a Completely Randomized Design with 3 replications and 5 samples for each replication. The treatments tested were 80% shallot extract, 100% coconut water, and 100% rice water with an immersion time of 5, 15, and 25 minutes respectively, and commercial rooting induction substances-Rootone F® which was applied and left for 5, 15 and 15 minutes. Parameters observed were the percentage of viable cuttings, plant height increase, the number of leaves increased, percentage of rooted cuttings, number of roots, root length, shoot fresh weight, shoot dry weight, root fresh weight, and root dry weight. Observations were analysed using analysis of variance at the α level of 5%. If there is a significant difference between the treatments tested, then a further test is carried out using Duncan‘s Multiple Range Test. The results showed that 80% shallot extract with 15 minutes of immersion could replace the use of Rootone-F® and showed the best relative results on the parameters of the number of roots, root fresh weight, and root dry weight of Chrysanthemum morifolium cuttings.

show abstract

FORMULASI SOFT CHEWY COOKIES BEBAS GLUTEN DAN KASEIN BERBASIS KOMBINASI MOCAF DAN TEPUNG MILLET PUTIH UNTUK ANAK AUTISM SPECTRUM DISORDER <br><i>Free Gluten and Free Casein Soft Chewy Cookies Formulation with Combination of MOCAF and White Millet Flour Based for Children with Autism Spectrum Disorder</br></i>

Prasetyo

Atmaka

2021

MGI

View full text Add to dashboard Cite

Children with Autism Spectrum Disorder (ASD) have to eat a gluten-free casein-free diet due to their special condition. Casein is protein that contained in milk and milk-based product which are source of calcium. Their special condition make children with ASD have a low bone-mass than other children. Modifi ed Cassava Flour (MOCAF) and white millet fl our are free gluten food sources which have rich calcium that is needed to increase nutrient quality in soft chewy cookies. This study was aimed to determine the eff ect of MOCAF fl our and white millet fl our combination on acceptability and nutritional value of free gluten and free casein soft chewy cookies. This study was true experimental study with complete randomized design. This study used un-trained panelist including ASD children(7–11 years old (25 panelists) and their parents (25 panelists). There were 4 formulas in this study consisted of 1 control formula (F0) based on 100% wheat fl our, and 4 treatment formulas which were combination of MOCAF fl our and white millet fl our with a percentage ratio of combination F1 (0%:100%) ; F2 (50%:50%) ; and F3 (75%:25%). Kruskal Wallis statistical test results showed there were signifi cant diff erences of aroma, color, texture, and taste between each formula. Result of acceptability and nutritional value showed F3 as the best formula. Each 60 g soft chewy cookies F3 contains 176,4 mg of calcium which fulfi ll 18% of calcium adequacy for 7–11 year old children. Gluten-free casein-free soft chewy cookies with combination of MOCAF and white millet fl our are suitable as an alternative snack for ASD children.

show abstract

Karakteristik Biskuit Tersubstitusi Tepung Millet (Setaria italica L.)

Cited by 3 publications

References 4 publications

Analysis of acceptability, microstructure, and resistant starch content of biscuits substitution of jack beans (Canavalia ensiformis) with starch modification of Annealing-HMT

Analysis of acceptability, microstructure, and resistant starch content of biscuits substitution of jack beans (Canavalia ensiformis) with starch modification of Annealing-HMT

Applications of Natural Rooting Inducer and Immersion Time on Root Growth of Chrysanthemum Shoot Cuttings

Contact Info

Product

Resources

About