Karakteristik Fisik, Kimia Dan Organoleptik Mie Kering Pada Berbagai Rasio Tepung Bonggol Pisang Kepok

Abstract

<em>This work deals with the effect of banana (sweet plaintain or ‘kepok’ variety) hump flour substituted to wheat flour in the making of noodle, on physical, chemical, and sensory characteristics of noodle. A completely randomized was employed, with three replicates. Sensory analysis was conducted according to randomized group design. Four proportions of banana hump to wheat flour (10:90, 20:80, 30:70, and 40:60, weight basis) was studied. Results showed that the best physical and chemical characteristics was shown by noodle made from 10:90 proportion of banana hump to wheat flour, with 4.59% water absorption, 0.57% cooking loss, 10.37% water content, 34.21% starch content. However, result of sensory analysis suggested that the most liked noodle was that made from flour proportion of 20:80 with ‘like’ for colour, ‘like very much’ for aroma, ‘like’ for texture, ‘like’ for taste, and ‘like’ for overall preference</em>

Antioxidant activity of crude fucoidan extract from brown seaweeds (Phaeophyceae), Sargassum sp. and Turbinaria sp.

“…The extract was subjected to solvent treatment with distilled water and 2% CaCl2, which revealed the presence of active compounds, namely alkaloids and flavonoids. In a study conducted by [31], Sargassum sp. extract, when subjected to distilled water solvent, contained active flavonoid compounds, but did not contain tannin.…”

Analisis Fisikokimia Tepung Bonggol Pisang Kepok (Musa paradisiaca L.) Termodifikasi Menggunakan Starter Bimo Cf

“…Sampai saat ini penggunaan tepung bonggol pisang kepok masih terbatas pada olahan kue kering dan produk pangan yang tidak membutuhkan daya kembang. Selain itu, kelemahan lain dari tepung bonggol pisang kepok yaitu memiliki warna cokelat yang tidak diterima baik oleh masyarakat dan rasa tepung yang sepat (Asnani et al, 2019) Dari kelemahan tersebut diperlukan modifikasi dengan cara memfermentasi bonggol pisang kepok. Fermentasi ditujukan untuk memperbaiki warna dan rasa serta meningkatkan kadar protein pada tepung bonggol pisang kepok.…”

Pengaruh Konsentrasi Dan Lama Perendaman Dalam Larutan Kapur Sirih Terhadap Kualitas Tepung Bonggol Pisang Kepok Dan Pengaplikasian Pada Cookies

“…Banyaknya tanaman pisang yang dipanen menyebabkan limbah yang terbuang semakin besar dan berakibat limbah bonggol pisang semakin banyak. Menurut Asnani (2019), bonggol pisang kepok memiliki kandungan karbohidrat sebesar 11,6 g/ 100 g berat basah dan 66,20 g/100 g berat kering, sehingga berpotensi menjadi alternatif bahan pangan dan bahan baku pembuatan tepung.…”