Pengaruh Suhu Pengeringan Terhadap Karakteristik Fisik Dan Sensori Tepung Tempe"bosok"

Andriani, Martina; Anandito, Baskara Katri; Nurhartadi, Edhi

doi:10.20961/jthp.v0i0.13522

Cited by 16 publications

(16 citation statements)

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“…Drying temperature and duration also affected the moisture content of powdered red ginger. According to Andriani et al (2013), the amount of yield obtained was influenced by the moisture content. The lower moisture content of powdered red ginger caused a decrease in its yield of it.…”

Section: Table 1 Effect Of Drying Temperature On Proximate Compositio...mentioning

confidence: 99%

Effect of Drying Temperature on Quality of Dried Red Ginger (Zingiber Officinale Var. Rubrum)

Nasution¹,

Hasbullah²,

Hartulistiyoso³

2023

JTEP-L

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Red ginger is a source of herbal medicines that contain phenolic compounds. The advantage of red ginger as an herbal medicine requires proper handling and treatment so that the phenolic compounds in red ginger are not damaged. Drying is the right method for obtaining red ginger extract. The aims of this study were to investigate the effect of temperature on the proximate composition of dried red ginger and to investigate the suitable temperature for drying red ginger. Red ginger drying was carried out at various temperatures (40, 50, and 60 °C). The simplicia of red ginger was then mashed and sieved. Measurement of the quality of the simplicia included yield, moisture content, ash content, fat content, protein content, crude fiber content, and carbohydrate content. Dried red ginger was observed that all parameters examined were affected by drying at various temperatures except for ash content. The result of drying temperature at 50 °C showed a better quality of dried red ginger based on yield (17,64%), moisture content (6,88%), protein content (1,80%), and crude fiber content (1,86%). Keywords: Drying, Proximate, Red ginger, Simplicia, Yield.

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Section: Table 1 Effect Of Drying Temperature On Proximate Compositio...mentioning

confidence: 99%

Effect of Drying Temperature on Quality of Dried Red Ginger (Zingiber Officinale Var. Rubrum)

Nasution¹,

Hasbullah²,

Hartulistiyoso³

2023

JTEP-L

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“…The aroma determines the delicacy of these foodstuffs. Testing of aroma is essential because the sense of smell can quickly provide results of an assessment of the food and whether or not a product is accepted [70]. The Maillard reaction can produce changes in color and aroma [28].…”

Section: Organoleptic Test Of Corn Pastrymentioning

confidence: 99%

Corn flour substitution at pastry production

Khamidah

Antarlina

2022

IOP Conf. Ser.: Earth Environ. Sci.

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Being gluten-free, the substitution of corn flour in pastry can affect pastry’s technological and textural properties. This research aimed to determine the effect of corn flour on the physical pastry and to know the right concentration of corn flour, which the panelists prefer. The study was conducted using a randomized block design with three replications. The first treatment was the soaking time of corn kernels at corn flour processing (0 hours and 24 hours), while the second treatment was the concentration of corn flour at pastry processing (0, 30, 40, and 50%). The results showed that the soaking time of corn kernels affected the characteristics of corn flour and pastry. The increasing concentration of corn flour generally decreased the panelists’ preference for pastry. The highest panelists’ preference at 0 hours immersion was the addition of 40% corn flour; with swelling power, moisture content, values of L, a, and b, respectively : 113.72%, 9.02%, 69.51, 5.69 and 27.02. The highest panelists’ preference for 24-hour immersion was the addition of 50% corn flour; with dough development, moisture content, values of L, a, and b, respectively, 114.94%, 8.93%, 70.06, 6.16, 29.78.

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“…yang hanya mengalami proses penyangraian. Menurut Andriani et al (2013), semakin banyak proses dan tingginya suhu pengeringan, maka rendemen akan semakin rendah karena kadar air akan semakin menyusut. Menurut Dewatisari et al (2018), semakin besar rendemen yang dihasilkan maka semakin efektif perlakuan yang diterapkan dengan tidak mengesampingkan sifat-sifat lain.…”

Section: Rendemen Kopi Analogunclassified

Pemanfaatan Buah Bakau Rhizophora sp. dan Sonneratia sp. sebagai Bahan Baku Kopi Analog

Nusaibah

Putri

Pangestika

et al. 2022

JPHPI

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Bakau merupakan tanaman yang banyak ditemukan di pesisir Indonesia, namun demikian belum banyak dimanfaatkan sebagai produk konsumsi, padahal bakau memiliki kandungan nutrisi dan antioksidan yang cukup tinggi. Pengembangan produk dari bahan baku buah bakau perlu dilakukan, salah satunya kopi analog dari buah bakau Rhizophora sp. dan Sonneratia sp. Tujuan penelitian ini adalah untuk menentukan kandungan proksimat, antioksidan, tingkat kesukaan konsumen melalui uji hedonik dari masing-masing produksi kopi analog. Penelitian ini menggunakan tiga perlakuan bahan baku yang berbeda yaitu kopi bubuk komersial murni jenis arabika (K0) sebagai kontrol, kopi analog dari buah bakau Rhizophora sp. (K1), dan Sonneratia sp. (K2). Hasil penelitian menunjukkan bahwa persentase kadar air berkisar antara 3,33-7,31% dan kadar abu berkisar antara 2,57-3,16%, dari dua parameter tersebut, kedua sampel (K1 dan K2) telah memenuhi standar SNI Kopi 01-3542-2004. Sedangkan persentase kadar lemak berkisar antara 9,06-12,6% dan kadar protein 7,09-11,59% dari dua parameter tersebut nilai tertinggi diraih oleh perlakuan K3. Berdasarkan pengujian aktivitas antioksidan dalam satuan % inhibisi diperoleh hasil persentase antara 61,63-77,15% dengan nilai tertinggi diraih oleh K2. Berdasarkan uji hedonik diperoleh tingkat kesukaan warna (netral-suka), aroma (suka), rasa (suka), tekstur (suka). Perbedaan jenis bahan baku yang digunakan memberi pengaruh nyata pada aroma dan warna, sedangkan pada rasa dan tekstur tidak berpengaruh pada tingkat kesukaan.

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Pengaruh Suhu Pengeringan Terhadap Karakteristik Fisik Dan Sensori Tepung Tempe"bosok"

Cited by 16 publications

References 0 publications

Effect of Drying Temperature on Quality of Dried Red Ginger (Zingiber Officinale Var. Rubrum)

Effect of Drying Temperature on Quality of Dried Red Ginger (Zingiber Officinale Var. Rubrum)

Corn flour substitution at pastry production

Pemanfaatan Buah Bakau Rhizophora sp. dan Sonneratia sp. sebagai Bahan Baku Kopi Analog

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