Karakteristik Fisikokimia Cookies Dengan Variasi Tepung Sorgum Dan Pati Jagung Serta Variasi Margarin Dan Whey

Rahayu, Rinda Lestari; Mubarok, Ahmad Zaki; Istianah, Nur

doi:10.21776/ub.jpa.2021.009.02.3

Cited by 6 publications

(5 citation statements)

References 15 publications

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“…According to Harzau & Estiasih (2013), one factor that can affect the crispness value is the ratio of amylose to amylopectin. A high ratio of amylose to amylopectin can increase the crispiness of the product.…”

Section: Resultsmentioning

confidence: 99%

Preliminary Study on the Organoleptic Quality of Corn-Cowpea Cookies Made From Composite Corn and Cowpea Flour as an Antidiabetic Alternative Foods

Sinay

Karuwal

2023

SMJ

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Corn and cowpea from Kisar Island have been reported to have nutritional content. With its nutritional content, it will be very useful if it is combined into a cookies product that can be developed especially for diabetics. In order to be used in the manufacture of cookies, it is necessary to know the correct formulation between corn flour and cowpea flour, especially in local varieties from South West Maluku District, and also to know the organoleptic value of corn-cowpea cookies products. Thus, the purpose of this study was to test the organoleptic results of Corn-cowpea cookies with corn flour and cowpea flour as the basic ingredients. This study consisted of three combination treatments of corn flour and cowpea, namely P1 (50: 50), P2 (80: 20), and P3 (90: 10) with 3 replications. Assessment of organoleptic quality was carried out to 25 panelists which included crispness, texture, taste, color and smell. The data obtained were analyzed descriptively in the form of hedonic percentages of panelists on products with categories of strongly dislike, dislike, somewhat like, like, and really like. The results showed that on the crispness variable as much as 12% of the panelists really liked the P2 treatment (80: 20). On the texture variable, 20% of the panelists really liked the P2 treatment. For the taste variable, 8% of the panelists really liked the P3 treatment. On the color variable, 16% of the panelists really liked the P3 treatment, and for the smell variable, 12% of the panelists really liked P3. Based on these results, it can be concluded that for the variable of crispness and texture, the panelists liked the P2 treatment the most, while for the taste, color, and smell variables, the panelists liked P3 the most. Thus, the most acceptable treatment by the panelists was the combination treatment of corn and cowpea flour 80: 20 and 90: 10 (P2 and P3).

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Section: Resultsmentioning

confidence: 99%

Preliminary Study on the Organoleptic Quality of Corn-Cowpea Cookies Made From Composite Corn and Cowpea Flour as an Antidiabetic Alternative Foods

Sinay

Karuwal

2023

SMJ

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“…STPP can form rice noodles into chewy so that they are not easily broken and can absorb water to form hydrocolloids so that they can develop rice noodles and do not shrink easily during cooking. The phosphate group in Sodium Tripolyphosphate (STPP) can react with the -OH group in the amylose structure, and amylopectin can form crosslinks so that the integrity of starch granules is stronger [5]. The safe and allowable dose is 3 grams/kg of dough weight or 0.3%.…”

Section: Literature Reviewmentioning

confidence: 99%

Effect of the Proportion of Rice Flour; Modified White Corn Flour (Zea mays L) and Addition of Sodium Tripolyphosphate (STPP) to Vermicelli Characteristics

Ramadani,

Rosida,

Wicaksono

2024

ajarcde

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Vermicelli, a form of food diversification from rice, was investigated in this study using modified rice flour and white corn flour (Zea mays L). The modification of white corn flour, employing the BIMO-CF starter containing various lactic acid bacteria, aimed to increase amylose levels. Sodium Tripolyphosphate (STPP) was added to improve the vermicelli's physical properties, including stickiness, color, hardness, and chewiness. A 2-factor Complete Randomized Design (CRD) with two replicates was utilized. Data were analyzed using ANOVA at a 5% significance level, followed by a DMRT 5% post-hoc test if significant effects were observed. Results demonstrated significant interactions between the proportions of rice flour, modified white corn flour, and STPP on vermicelli’s water content, ash content, protein content, starch content, amylose content, elasticity, and rehydration power. The optimal treatment was a combination of rice flour and modified white corn flour in a 50:50 ratio with 0.3% STPP, resulting in vermicelli with 8.65% water content, 0.72% ash content, 5.60% protein content, 52.5% elasticity, 127.5% rehydration power, and average sensory scores of 4.04 for color, 4.20 for aroma, 3.88 for taste, and 4.16 for texture, indicating favorable consumer acceptance.

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“…Kadar amilosa dan amilopektin akan mempengaruhi sifat fisik dari produk olahan. Makanan yang diolah dengan bahan yang mengandung tinggi amilosa akan menghasilkan produk yang bersifat rapuh, renyah, ringan (Pudjihastuti, 2010). Nilai intensitas warna dari kedua bahan baku ini sangat berbeda.…”

Section: Parameter Penelitianunclassified

Pengaruh Proporsi Penambahan Pati Ganyong (Canna edulis Ker.) Terhadap Sifat Fisiko Kimia Serta Tingkat Kesukaan Cookies

Rosania

Sukardi

Winarsih

2023

Food Tech. Halal Sci.

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Pengembangan diversifikasi pangan berbasis bahan pangan lokal terutama umbi-umbian dinilai mampu meningkatkan nilai jual bahan pangan. Salah satu bahan pangan yang masih kurang dalam pemanfaatannya ialah umbi ganyong. Melihat potensi umbi ganyong yang sangat melimpah di Desa Taji dan kurangnya pengolahan lebih lanjut pada umbi ganyong menyebabkan nilai jual ganyong yang relatif rendah. Ganyong umumnya langsung dikonsumsi setelah direbus atau dikukus tanpa ada pengolahan lainnya. Salah satu pengolahan ganyong yang dapat dilakukan adalah dengan pembuatan pati. Pati ganyong berpotensi digunakan menjadi bahan substitusi olahan pangan salah satunya ialah cookies. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan pati ganyong terhadap sifat fisiko kimia pada cookies. Kandungan amilopektin yang cukup tinggi mampu mempertahankan tekstur cookies. Kadar lemak pati ganyong yang relatif lebih rendah mampu mengurangi kadar lemak didalam cookies. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) sederhana dengan menggunakan 1 (satu) faktor yaitu substitusi pati ganyong serta tepung terigu yang terdiri dari 5 level (10% : 90%; 30% : 70%; 50% : 50%; 70% : 30%; 90% : 10%) dan perlakuan kontrol dengan penggunaan 0% pati ganyong. Dari faktor tersebut didapatkan total 5 perlakuan dengan 3 ulangan percobaan. Data dianalisis dengan menggunakan Analysis of Variance (ANOVA) dan dilanjutkan uji banding Duncan’s Multiple Range Test (DMRT). Hasil penelitian menunjukkan bahwa terdapat pengaruh substitusi pati ganyong terhadap kadar air, kadar abu, kadar protein, kadar lemak, kadar karbohidrat, daya patah, intensitas warna, dan organoleptik cookies. Cookies pati ganyong terbaik terdapat pada perlakuan P2 (Pati ganyong 30% : tepung terigu 70%) dimana memiliki kandungan kadar air sebesar 2,77%, kadar abu sebesar 0,85%, kadar lemak sebesar 30,06%, kadar protein sebesar 7,22%, dan kadar karbohidrat sebesar 59,10%. Nilai daya patah sebesar 35,53 N/mm, pengujian tingkat kecerahan 70,83 L. Hasil organoleptik warna 5,2 (agak cerah), aroma 6,2 (tidak beraroma pati), tekstur 5,2 (renyah), rasa 5,8 (manis), dan tingkat kesukaan 6,4 (suka).

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Karakteristik Fisikokimia Cookies Dengan Variasi Tepung Sorgum Dan Pati Jagung Serta Variasi Margarin Dan Whey

Cited by 6 publications

References 15 publications

Preliminary Study on the Organoleptic Quality of Corn-Cowpea Cookies Made From Composite Corn and Cowpea Flour as an Antidiabetic Alternative Foods

Preliminary Study on the Organoleptic Quality of Corn-Cowpea Cookies Made From Composite Corn and Cowpea Flour as an Antidiabetic Alternative Foods

Effect of the Proportion of Rice Flour; Modified White Corn Flour (Zea mays L) and Addition of Sodium Tripolyphosphate (STPP) to Vermicelli Characteristics

Pengaruh Proporsi Penambahan Pati Ganyong (Canna edulis Ker.) Terhadap Sifat Fisiko Kimia Serta Tingkat Kesukaan Cookies

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