PENGARUH PENAMBAHAN LABU KUNING (Cucurbita moschata) dan Ikan Gabus (Ophiocephalus striatus) TERHADAP MUTU ORAGNOLEPTIK, KADAR PROTEIN DAN VITAMIN A BISKUIT

Arza, Putri Aulia; Asmira, Sepni

doi:10.21580/ns.2017.1.1.1992

Cited by 5 publications

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“…The Maillard reaction causes a loss of amino acids. The Maillard reaction does not require high temperatures, but the reaction rate will increase sharply with increasing temperature and drying time[30].In this study, protein content increased along with the addition of snakehead fish[31]. reported that the concentration addition of snakehead fish increased the protein content of biscuits.…”

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confidence: 71%

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Physical, chemical, microbiological and organoleptic properties of flavor seasoning combination of palm mushroom (volvariella volvacea) and snakehead fish (channa striata) with drying temperature variation

2023

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The delicacy of food can be improved by employing flavor seasoning addition. The purpose of this study was to investigate the effect of the material combination of oil palm mushrooms and snakehead fish and the drying temperature variation on the flavor seasonings' physical, chemical, microbiological, and organoleptic properties. The experiment employed a Completely Randomized Design (CRD) consisting of two factors. The first factor was the ratio of oil palm mushrooms and snakehead fish of 25%: 75%, 50%: %, 75%: 25% and the second factor was drying temperatures of 50ºC and 60ºC. The ANOVA and DMRT (Duncan Multiple Range Test) tests were used to analyze the quantitative parameters while the Friedman test was utilized to analyze the qualitative parameters. The results of the research on the material comparison factor significantly affected the solubility, protein content, glutamic acid, and organoleptic. No significant effect on water and salt content. While the temperature factor significantly affects the solubility, protein, and organoleptic. No significant effect on water content, glutamic acid, and salt. The microbiological test has met the requirements of SNI. The panelists preferred the flavor seasonings of the material combination of 75% palm oil mushroom and 25% snakehead fish dried at a temperature of 60ºC characterized by a water content of 2.71%, a solubility of 72.67%, protein of 22.47%, acid glutamic acid of 8.60%, salt content 2.72%, total plate number 0.81 x 10³ colony/g, coliform <3 APM/g and yeast of 0.65 x 10³ colony/g and the average panelists' preference’s score of 3.64.

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confidence: 71%

Section: Protein Contentmentioning

confidence: 99%

Physical, chemical, microbiological and organoleptic properties of flavor seasoning combination of palm mushroom (volvariella volvacea) and snakehead fish (channa striata) with drying temperature variation

2023

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“…Warna merupakan salah satu faktor penentu mutu dan secara visual warna muncul pertama kali dan kadang-kadang sangat menentukan, sehingga warna menjadi ciri khas organoleptik yang penting dalam makanan (Arza & Asmira, 2017). Berdasarkan hasil uji organoleptik boba dengan penggunaan buah bit dan bubuk sari kacang merah pada F1 (buah bit 60 gr : bubuk sari kacang merah 40 gr) memiliki kriteria merah agak pucat sedangkan pada F2 (buah bit 70 gr : bubuk sari kacang merah 30 gr) dan F3 (buah bit 80 gr : bubuk sari kacang merah 20 gr) memiliki kriteria merah tua.…”

Section: Indikator Warnaunclassified

PENGARUH PENAMBAHAN BUAH BIT (Beta vulgaris L.) DAN BUBUK SARI KACANG MERAH (Phaseolus vulgaris L.) PADA PEMBUATAN BOBA

Ermawan,

Fadhilah

2023

J. Mitra Kes

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Introduction: Boba is a drink topping. The target market is teenagers. Teenagers are one of the groups prone to anemia. Anemia is prevented by eating foods containing iron, for example beets and red beans. This research aims to analyze the quality, acceptability and nutritional characteristics. Method: Experimental study design with a 2-factor, Completely Randomized Design with 3 treatment levels. The study was conducted with 40 untrained panelists. Statistical data analysis Friedman test and Wilcoxon test. Result: Sensory, hedonic and ash content analysis results indicated that the F3 treatment was superior. Water content test results received more F1 treatment. The results of the iron test showed that the F2 treatment was better. Conclusion: There are significant differences based on sensory analysis research results. The highest moisture content test results were obtained in F1, the highest ash content test in F3 and the highest iron content test in F2.

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“…Warna merupakan salah satu faktor yang menentukan mutu dan secara visual warna tampil lebih dahulu dan kadangkadang sangat menentukan, sehingga warna dijadikan atribut organoleptik yang penting dalam suatu bahan pangan (Arza, 2017).…”

Section: Uji Tingkat Kesukaan (Uji Hedonik) Terhadap Kue Bingkaunclassified

“…Makanan yang memiliki rasa yang enak dan menarik akan disukai oleh konsumen (Arza, 2017). Berdasarkan Gambar 4, skor ratarata yang diperoleh dari perlakuan konsentrasi 100% tepung terigu sebesar 4,14 (sangat suka), pada konsentrasi 70% tepung terigu : 30% Tekstur merupakan sensasi tekanan yang dapat diamati dengan mulut (pada waktu digigit, dikunyah, dan ditelan) ataupun perabaan dengan jari (Yulianti, 2018).…”

Section: Gambar 3 Uji Hedonik Warna Terhadap Kue Bingkaunclassified

Pemanfaatan Tepung Garut Sebagai Substitusi Tepung Terigu Dalam Pembuatan Kue Bingka

Ilmannafian¹,

Lestari²,

Halimah³

2018

JTAI

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Tepung terigu merupakan salah satu tepung yang paling banyak digunakan di Indonesia karena dapat diolah menjadi berbagai macam produk seperti roti, kue, mie dan lain-lain. Tepung terigu terbuat dari tumbuhan gandum yang sulit ditanam di wilayah Indonesia, sehingga Indonesia perlu mengimpor gandum dari luar. Tanaman garut (Maranta aerundinaceae L.) merupakan bahan pangan yang berpotensi dan dapat dikembangkan sebagai pengganti tepung terigu karena umbi garut mengandung karbohidrat tinggi dan dapat dimanfaatkan sebagai sumber makanan alternatif. Penelitian ini bertujuan untuk memanfaatkan tepung garut sebagai pengganti te pung terigu dalam pembuatan kue bingka. Terdapat 5 perlakuan untuk pembuatan bingka yaitu A1 (100% tepung terigu), A2 (70% tepung terigu : 30% tepung garut), A3 (50% tepung terigu : 50% tepung garut), A4 (30% tepung terigu : 70% tepung garut), A5 (100% tep ung garut). Uji yang dilakukan adalah uji hedonik dan uji mutu hedonik. Berdasarkan hasil penelitian, penambahan tepung garut dalam pembuatan kue bingka berpengaruh pada warna, rasa, aroma, dan tekstur yang dihasilkan. Rasa kue bingka yang disukai oleh panelis yaitu pada perlakuan A2 dengan 70% tepung terigu dan 30% tepung garut serta perlakuan A3 dengan 50% tepung terigu dengan 50% tepung garut.

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PENGARUH PENAMBAHAN LABU KUNING (Cucurbita moschata) dan Ikan Gabus (Ophiocephalus striatus) TERHADAP MUTU ORAGNOLEPTIK, KADAR PROTEIN DAN VITAMIN A BISKUIT

Cited by 5 publications

References 0 publications

Physical, chemical, microbiological and organoleptic properties of flavor seasoning combination of palm mushroom (volvariella volvacea) and snakehead fish (channa striata) with drying temperature variation

Physical, chemical, microbiological and organoleptic properties of flavor seasoning combination of palm mushroom (volvariella volvacea) and snakehead fish (channa striata) with drying temperature variation

PENGARUH PENAMBAHAN BUAH BIT (Beta vulgaris L.) DAN BUBUK SARI KACANG MERAH (Phaseolus vulgaris L.) PADA PEMBUATAN BOBA

Pemanfaatan Tepung Garut Sebagai Substitusi Tepung Terigu Dalam Pembuatan Kue Bingka

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