Pengaruh Variasi Bahan Susu Kacang Tolo Terhadap Sifat Kimia Dan Kadar Serat Kasar

Safitri, Fenthy Marlina; Rahmadewi, Yunda Maymanah; Apriyanto, Mulono

doi:10.32520/jtp.v6i1.101

Cited by 3 publications

(3 citation statements)

References 3 publications

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“…The organoleptic test on untrained panelists was carried out by 35 Flavor Based on Fig. 1, which means that the formulation with the highest average value is the formulation E 1 with a value of 3.23 and the formulation with the lowest average value is the formulation E 2 with a value of 3, even though both formulations have an average value.…”

Section: Results Test Organoleptic Untrained Panelistmentioning

confidence: 99%

“…There are several other factors that affect the protein content, namely the process of making tolo bean milk in combination with soybeans in the soaking process, boiling process and refining process. Immersion results in the release of protein structure bonds so that protein particles are dissolved in water from Suhaidi, 2003 in [35]. Heating and grinding causes protein denaturation.…”

Section: Proteinmentioning

confidence: 99%

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Combination of Tolo and Soy Bean Ice Cream as an Alternatif Snack for Autistic Children

Ariyadni¹,

Katmawanti²,

Paramita³

et al. 2022

Proceedings of the International Conference on Sports Science and Health (ICSSH 2022)

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Prevalence of Autism is increase and child autism need variation GFCF food one frequent food consumed child autism is ice cream. Please and soya bean is peanuts that can processed Becomes milk vegetable as replacement milk cow, where milk vegetable then developed Becomes ice cream vegetable. Destination study this knowing level favorite and knowing protein content and calcium ice cream. Making product started with making milk peanut fool combination soybeans, continued with making ice cream peanut fool with 3 formulations. Ice cream next in the test try to 4 panelists expert, next to 35 panelists no expert. Method analysis with analysis descriptive and test friedman via SPSS. Results data analysis shows there is difference on color parameter and texture (p-value 0.00) and no there is difference by significant on the aroma and taste parameters (p-value > 0.05). Results test highest protein content that is formulation E 3 and results test calcium highest formulation E 1 . Panelists many like product formulation E 1 . Panelists more like color and texture formulation E 1 . Amount tolo used take effect to protein content and calcium ice cream.

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Section: Results Test Organoleptic Untrained Panelistmentioning

confidence: 99%

Section: Proteinmentioning

confidence: 99%

Combination of Tolo and Soy Bean Ice Cream as an Alternatif Snack for Autistic Children

Ariyadni¹,

Katmawanti²,

Paramita³

et al. 2022

Proceedings of the International Conference on Sports Science and Health (ICSSH 2022)

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“…Kandungan serat kasar pada tepung tempe kacang tunggak sebesar 8,19 %, sedangkan tepung umbi talas sebesar 2,76 %. Kulit ari kacang tunggak mengandung serat, seperti selulosa, lignin dan hemisulosa (Safitri et al, 2017). Serat dapat memperlancar proses pencernaan di dalam tubuh, karena akan mempercepat perjalanan makanan di dalam usus, meningkatkan massa feses, dan dapat menghaluskan feses (Yofananda & Estiasih, 2016).…”

Section: Hasil Dan Pembahasan Kandungan Gizi Tepung Tempe Kacang Tung...unclassified

KUALITAS BOLU KLEMBEN DENGAN SUBSTITUSI TEPUNG TEMPE KACANG TUNGGAK (Vigna unguiculata) DAN TEPUNG UMBI TALAS (Xanthosoma sagittifolium)

Prameswary

Pranata

Purwijantiningsih

2022

JTPG

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Bolu klemben merupakan jenis bolu tradisional yang diolah dengan cara dipanaskan menggunakan oven dan memiliki masa simpan yang relatif lama. Penggunaan tepung tempe kacang tunggak dan tepung umbi talas, untuk meningkatkan kualitas gizi bolu klemben khususnya protein dan serat. Tujuan penelitian ini untuk mengetahui formulasi bolu klemben dengan kualitas terbaik dan mengetahui adanya pengaruh terhadap kualitas kimia, fisik, mikrobiologis, dan organoleptik. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan setiap perlakuan dilakukan sebanyak 3 kali pengulangan. Kombinasi perbandingan terigu, tepung tempe kacang tunggak, dan tepung umbi talas pada bolu klemben yaitu A (100:0:0), B (80:15:5), C (60:30:10), dan D (40:40:20). Hasil penelitian menunjukkan bahwa bolu klemben memiliki kadar air 13,09 % - 13,56 %, kadar abu 0,48 % - 0,92 %, kadar lemak 3,93 % - 4,59 %, kadar protein 10,97 % - 13,62 %, kadar karbohidrat 71,46 % - 67,19 %, kadar serat kasar 4,65 % - 15,98 %, dan kadar serat larut 0,88 % - 7,09 %, nilai kekerasan 421.67 g - 655.33 g, berwarna putih, serta uji angka lempeng total dan angka kapang khamir yang telah memenuhi syarat SNI 01-3840-1995. Bolu klemben perlakuan B merupakan produk yang paling baik dilihat dari kualitas kimia, fisik, dan mikrobiologi.

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Cowpea sprouted milk rich in phenolic antioxidants, vitamin C, protein, and dietary fiber as an antidiabetic drink

Winarsi

Erminawati

Ramadhan

et al. 2023

The 4TH INTERNATIONAL CONFERENCE ON LIFE SCIENCE AND TECHNOLOGY (ICoLiST)

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Pengaruh Variasi Bahan Susu Kacang Tolo Terhadap Sifat Kimia Dan Kadar Serat Kasar

Cited by 3 publications

References 3 publications

Combination of Tolo and Soy Bean Ice Cream as an Alternatif Snack for Autistic Children

Combination of Tolo and Soy Bean Ice Cream as an Alternatif Snack for Autistic Children

KUALITAS BOLU KLEMBEN DENGAN SUBSTITUSI TEPUNG TEMPE KACANG TUNGGAK (Vigna unguiculata) DAN TEPUNG UMBI TALAS (Xanthosoma sagittifolium)

Cowpea sprouted milk rich in phenolic antioxidants, vitamin C, protein, and dietary fiber as an antidiabetic drink

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