Pengaruh Penambahan Tepung Komposit (Kacang Merah-Kacang Kedelai) Terhadap Karakteristik Tortilla Chips

Syaiful, Friska

doi:10.23969/pftj.v9i2.5596

Cited by 3 publications

(5 citation statements)

References 14 publications

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“…Tepung ubi jalar ungu mengandung protein sebesar 0,77% (Anugrah & Suryani, 2020) sedangkan tepung koro pedang putih mengandung protein sebesar 28,60% (Susanti et al, 2013). Adanya gugus karboksil pada protein yang bersifat hidrofilik dapat meningkatkan kemampuan pengikatan air (Syaiful et al, 2022). Hal tersebut menyebabkan banyaknya air yang terikat pada adonan tidak teruapkan selama pemanggangan.…”

Section: Kadar Airunclassified

Karakteristik Fisikokimia dan Organoleptik Biskuit Tepung Ubi Jalar Ungu dan Tepung Koro Pedang Putih

Khafsah,

Yanti,

Manikharda

2024

Agritekno

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Biscuits were made of purple sweet potato flour and jack bean flour as an effort to add nutritional value to the biscuits. This study aimed to determine the effect of different substitution ratios of purple sweet potato flour and jack bean flour on the chemical, physical, and organoleptic characteristics and their benefits as alternative foods for the daily nutritional needs of stunting toddlers. In this study, we used an experimental method with a ration of purple sweet potato flour and jack bean flour. It consisted of four levels treatment P1 (58%:42%); P2 (67%:33%); P3 (75%:25%); and control (100%:0%). The biscuit acceptability test for the four biscuit formulas was carried out using the hedonic test. The selected formula was determined based on the preferences of 70 untrained panelists. Based on the results of the study, it was found that P3 biscuits with the ratio of purple sweet potato flour: jack bean flour (75%: 25%) was the most preferred formula and had a moisture content of 3.41%, ash 2.24%, fat 25.39%, protein 3.94%, carbohydrates 68.42%, total energy 518.03 kcal/100 g; and a hardness value of 12.85 N. The overall acceptance test for P3 biscuits obtained a value of 4.51 (rather like). As a snack, biscuits with the selected formula can meet 9% of protein needs, 26% of fat needs, and 15% of daily carbohydrate needs for toddlers aged 1-3 years and provide energy of 238 kcal/100 g by consuming 14 pieces of biscuits or the equivalent of 46 g of biscuits.

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Section: Kadar Airunclassified

Karakteristik Fisikokimia dan Organoleptik Biskuit Tepung Ubi Jalar Ungu dan Tepung Koro Pedang Putih

Khafsah,

Yanti,

Manikharda

2024

Agritekno

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“…The process of making soybean flour referred to Syaiful et al (2022). Soybeans were soaked (24 hours) in water (1:5).…”

Section: Process Of Making Soybean Flourmentioning

confidence: 99%

“…The process of making composite flour referred to Syaiful et al (2022). Kidney bean flour and soybean flour were weighed (according to treatment; the total weight of flour was 100 g), then they were homogenized using a blender.…”

Section: Process Of Making Composite Flourmentioning

confidence: 99%

“…In this study, composite flour was made from soybean and kidney bean flour. Composite flour from kidney bean and soybean has the potential to be developed as a raw material for processing food products, such as cake (Astuti et al, 2014), nutrimat bar (Wiranata et al, 2017), and tortilla (Syaiful et al, 2022). Comparison between each flour in making of composite flour will affect the characteristics of the composite flour produced.…”

Section: Introductionmentioning

confidence: 99%

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Characteristics of Composite Flour Made of Kidney Bean and Soybean

Syafutri¹,

Syaiful

Lidiasari

et al. 2023

J. appl. agricultural sci. technol.

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Kidney beans and soybeans have the potential to be developed because they contain good nutrient. Kidney beans and soybeans are sources of vegetable protein. One form of development of legume products is composite flour. The aim of this study was to analyze the physical and chemical characteristics of composite flour made of kidney beans and soybeans. The experiment was designed using Completely Randomized Design with nine treatments and each treatment was replicated three times. The factor investigated was formulation of composite flour made from kidney bean and soybean (90%:10%; 80%:20%; 70%:30%; 60%:40%; 50%:50%; 40%:60%; 30%:70%; 20%:80%; and 10%:90%). The swelling power, solubility, color, white degree, moisture content, ash, protein, fat, and carbohydrate content were analyzed. The results showed that the higher percentage of soybean flour caused a decrease on swelling power, white degree, and redness of composite flour, but it increased the value of solubility, lightness and yellowness of composite flour. Composite flour with higher percentage of kidney bean flour had higher carbohydrate level, while composite flour with higher percentage of soybean flour had higher protein and fat content. The moisture contents of composite flour made of kidney bean and soybean were in accordance with the standard for beans flour products.

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“…Red bean (Phaseolus vulgaris L) is a local Indonesian plant often found in several areas but has not been widely used by the community (Syaiful et al, 2022). Red beans act as a source of vegetable protein which complements the deficiency of amino acids for metabolism in the body.…”

Section: Introductionmentioning

confidence: 99%

The Comparative Effect Between Pellets and Porridge Made from Local Ingredients on Body Weight of Rats with Protein-Energy Deficiency

Sanjaya,

Indarto,

Nurwati

2023

PICNHS

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Protein-energy deficiency (PED) is a major infant health problem in developing countries with high mortality rate. Inadequate food intake and infectious diseases are the main factors for PED. In clinical setting, branded foods are commonly used to treat the PED but these foods are expensive. Canna (Canna edulis Ker.), catfish (Pangasius sp.), and red beans (Phaseolus vulgaris) are easily found in Indonesia and rich carbohydrates and protein. Therefore, this study aimed to compare the effect between pellets and porridge from canna, catfish, and red beans (GANIME) on the body weight (BW) of rats with PED.Ten male wistar rats, which aged 3 weeks and weighed 50-100 g, were used in this in vivo study. The rats model with PED was made by using the existing method through 40-60% gradual feed restriction for 14 days. Selected rats were randomly divided into 2 groups: G1 was given GANIME pellets and G2 was given GANIME porridge for 14 days. The rat BW each group routinely weighed every 7 days.The average BW of G1 rats was 78,00 ± 15,52 g, which was not significant different from the average BW of G2 rats was 70,50 ± 2,12 g (p= 0,64). In group G1 there was a greater increase than in group G2, namely 12.67 grams.Administration of GANIME pellets increases more body weight in rats with PED, compared to administration of GANIME porridge.

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Pengaruh Penambahan Tepung Komposit (Kacang Merah-Kacang Kedelai) Terhadap Karakteristik Tortilla Chips

Cited by 3 publications

References 14 publications

Karakteristik Fisikokimia dan Organoleptik Biskuit Tepung Ubi Jalar Ungu dan Tepung Koro Pedang Putih

Karakteristik Fisikokimia dan Organoleptik Biskuit Tepung Ubi Jalar Ungu dan Tepung Koro Pedang Putih

Characteristics of Composite Flour Made of Kidney Bean and Soybean

The Comparative Effect Between Pellets and Porridge Made from Local Ingredients on Body Weight of Rats with Protein-Energy Deficiency

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