Pengaruh Penggunaan Talas (Xanthosoma sagittifolium) Terhadap Mutu dan Tingkat Penerimaan Panelis pada Produk Roti, Pastel, Pancake, Cookies, dan Bubur Talas

Hermianti, Wilsa; Firdausni, Firdausni

doi:10.24960/jli.v6i1.1250.51-60

Cited by 2 publications

(3 citation statements)

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“…Upaya diversifikasi pangan dengan memanfaatkan bahan pangan lokal, umbi gadung (Dioscorea hispida Dennst) yang dimodifikasi menjadi tepung merupakan salah satu alternatif untuk menyediakan zat gizi dan mengurangi ketergantungan terhadap beras dan terigu karena merupakan sumber karbohidrat dan juga mempunyai fungsi fisiologis bagi tubuh. Pengolahan umbi gadung (Dioscorea hispida Dennst) menjadi bentuk tepung akan membantu membuat produk menjadi lebih awet dan lebih mudah untuk diolah menjadi aneka produk pangan yang mempunyai nilai tambah yang lebih tinggi (Shannora & Hamdan 2012;Hermianti & Firdausni 2016;Wulandari dkk. 2017).…”

Section: Pendahuluanunclassified

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Nutrisi dan Uji Hedonik Kue dengan Menggunakan Subtitusi Tepung Umbi Gadung (Dioscorea hispida Dennst) Fermentasi

Soeka¹,

Sulistiyani²,

Yuliani³

2022

JBI

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The use of wheat flour as the main raw material in food processing is increasing so that materials can be substituted to maintain food diversivity. One of the tuber plants that contains nutrition and has the potential to replace the use of wheat flour is gadung flour (Dioscorea hispida) flour. This study, used gadung flour without fermentation with Cyanide-free treatment and cyanide-free fermented. The parameters measured in gadung flour cakes without and with fermentation are carbohydrate levels, fat, protein, water, ash, crude fiber, dietary fiber, amylose, and amylopectin were analyzed descriptively. The microstructure of cake from yam flour without and with fermentation is seen using a SEM (Scanning Electro Microscopy) microscope. Organoleptic tests on the liking level (hedonic test) of cake against taste, aroma, texture, and color. Data were analyzed using One-Way Anova. The hedonic value of the aroma and flavor on cakes substituted by gadung flour with fermented treatment shows a lower value (rather popular) than the treatment without fermentation (control). The results of the analysis of carbohydrate, fat, protein, water, ash, coarse fibers, food fibers, amylose, and amylopectin show a decrease in nutritional levels of cake with fermentation than without fermentation. At the preference level for color of products from fermentation flour are more popular because it has a more attractive and bright color display. The level of preference for fermented and control flour texture is still diverse, this is due to differences in tastes in the recipient community which is influenced by many factors

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Section: Pendahuluanunclassified

“…Potensi umbi gadung, sebagai sumber pangan lokal diharapkan dapat menjadi sumber penyediaan bahan pangan karbohidrat non beras, diversifikasi konsumsi pangan lokal, mensubstitusi penggunaan tepung terigu ataupun tepung beras serta pengembangan industri pengolahan makanan (Hermianti & Firdausni 2016).…”

Section: Pendahuluanunclassified

Nutrisi dan Uji Hedonik Kue dengan Menggunakan Subtitusi Tepung Umbi Gadung (Dioscorea hispida Dennst) Fermentasi

Soeka¹,

Sulistiyani²,

Yuliani³

2022

JBI

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“…Research conducted by Hermiati & Firdausni (2016) indicates that the essential ingredient of pancakes, wheat flour, can be partially replaced, up to 50%, with other ingredients, such as red bean flour, to maintain softness and avoid stiffness (Heluq & Mundiastuti, 2018), given this information, interested in innovating by substituting wheat flour with durian seed flour in pancakes, thereby maximizing the utilization of durian seed waste. DKI Jakarta has a significant Generation Z population, totaling 2,292,094 million people, known for their willingness to try new things.…”

Section: Introductionmentioning

confidence: 99%

Analysis of the effect of pancake product substitution using durian seed flour on consumer acceptance: case study of generation Z in DKI Jakarta

Johnly,

Krisnadi

2023

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Durian seeds possess numerous health benefits, and their high starch content makes them a potential substitute for wheat flour. However, despite their potential, durian seeds need to be more utilized and often become food waste. This study assesses the success and acceptability of pancakes made with durian seed flour substitution. The research employed an experimental approach comprising four treatments and one control group. The treatments involved 25%, 50%, 75%, and 100% substitution of wheat flour with durian seed flour, while the control group contained 0% substitution. The acceptance test involved 100 panelists from Generation Z in DKI Jakarta. The results indicated that pancakes with 25% durian seed flour substitution were the most favored by the panelists, with an 80.1% preference rate, and were well-received by the public. The organoleptic analysis revealed that pancakes with 25% substitution had a pleasant sweet taste (71%), a mild durian seed flour aroma (55.5%), a soft texture (71.8%), and an attractive color (70.5%). For future research, it is suggested to conduct trials using durian seed flour with other food products or different food waste materials with relatively high proportions. This would enable a more comprehensive exploration of the potential applications of durian seed flour in the food industry.

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Pengaruh Penggunaan Talas (Xanthosoma sagittifolium) Terhadap Mutu dan Tingkat Penerimaan Panelis pada Produk Roti, Pastel, Pancake, Cookies, dan Bubur Talas

Cited by 2 publications

References 0 publications

Nutrisi dan Uji Hedonik Kue dengan Menggunakan Subtitusi Tepung Umbi Gadung (Dioscorea hispida Dennst) Fermentasi

Nutrisi dan Uji Hedonik Kue dengan Menggunakan Subtitusi Tepung Umbi Gadung (Dioscorea hispida Dennst) Fermentasi

Analysis of the effect of pancake product substitution using durian seed flour on consumer acceptance: case study of generation Z in DKI Jakarta

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