Perbandingan Mocaf Dengan Tepung Kacang Merah Dalam Pembuatan Brownies Kukus Gluten Free Casein Free (Gfcf)

Massytah, Hildha Ayu; Ekawati, Ida; Wisaniyasa, Ni Wayan

doi:10.24843/itepa.2019.v08.i01.p01

Cited by 5 publications

(5 citation statements)

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“…Apart from the pigment from tolo beans, the brown color is produced from carob powder. Carob powder is a friendly substitute for natural food coloring for autistic children, because it does not contain caffeine like ordinary cocoa powder [33]. Carob has a flavor that is almost the same as chocolate and contains many active compounds that act as anti-inflammatory and antidiabetic [34].…”

Section: Colormentioning

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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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: Colormentioning

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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“…Hal ini disebabkan karena kadar karbohidrat pada tepung kacang merah lebih rendah dibandingkan dengan tepung ubi jalar putih, tepung kacang merah memiliki karbohidrat sebesar 46,94% (Siregar et al, 2017) dan karbohidrat pada tepung ubi jalar putih yaitu sebesar 84,83% (Santoso et al, 2016). Massytah et al (2019) melaporkan bahwa kadar karbohidrat pada pembuatan brownies kukus dari mocaf dan tepung kacang merah yang berkisar antara 41,25-45,89%. Hasil penelitian Yanti et al (2019) menunjukkan bahwa kadar karbohidrat bolu kukus dari tepung kacang hijau dan tepung ubi kayu sebesar 44, 74-45,35%.…”

Section: Kadar Karbohidratunclassified

Pemanfaatan Kacang Merah dan Ubi Jalar Putih sebagai Bahan Bolu Kukus

Agustina¹,

Fitriani²

2021

JITP AGROTECHNO

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The steamed cake is one of the popular foods. It has a good taste, a soft texture, a sweet taste, and varies in shape. The steamed cake in this study was made from red bean flour and white sweet potato flour. The purpose of the utilization of red bean flour and white sweet potato flour is to diversify food products. The purpose of this research was to formulate the red bean flour and white sweet potato flour imparting the best-steamed cake’s quality. A completely randomized design (CRD) with five treatments and three replications was applied. The treatment was the red bean flour and white sweet potato flour ratios, namely KUJ1 (80:20), KUJ2 (70:30), KUJ3 (60:40), KUJ4 (50:50), and KUJ5 (40:60). The data obtained were analyzed statistically using analysis of variance (ANOVA) and followed by Duncan's Multiple Range Test (DMRT) at the 5% level. The results showed that the ratios of red bean flour and white sweet potato flour significantly affected chemical (moisture content, ash content, protein content, fat content, carbohydrate content, crude fiber content) parameters but did not significantly influence sensory test parameters (descriptive and hedonic). The best quality was developed by the KUJ1(80:20) formulation which constituted: moisture of 33.86%, ash content of 1.19%, the protein content of 9.74%, the fat content of 1.09%, the carbohydrate content of 54.13%, and crude fiber content of 12.34% with a description of brownish-white, between red beans and sweet potatoes aroma, the taste between red beans and sweet potatoes and soft tenderness, liked by the panelist.

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“…Jenis Brownies Kadar Protein (%) Putri, et al (2015) Brownies mocaf dengan tepung terigu 1,06 Fizriani, et al (2019) Brownies mocaf dengan tepung kedelai hitam dan tepung jagung 5,79 Nikawati, et al (2019) Brownies mocaf dengan tepung koro pedang 8,73 Massytah, et al (2019) Brownies mocaf dengan tepung kacang merah 6,87…”

Section: Tabel 33 Literatur Tentang Persentase Kadar Protein Pada Brownies Dengan Berbagai Jenis Substitusi Sumberunclassified

“…Perbandingan bahan dasar brownies kukus gluten free casein free tepung mocaf dengan tepung kacang merah berpengaruh terhadap kadar protein. Hal tersebut sesuai dengan penelitian Massytah, et al (2019) bahwa nilai tertinggi kadar protein pada brownies dengan perbandingan bahan dasar tepung mocaf dan tepung kacang merah 50:50, yaitu sebesar 6,87% dan terendah pada brownies dengan bahan dasar tepung mocaf 100%, yaitu sebesar 3,21%. Kandungan protein pada brownies kukus gluten free casein free tertinggi Vol.…”

Section: Tabel 33 Literatur Tentang Persentase Kadar Protein Pada Brownies Dengan Berbagai Jenis Substitusi Sumberunclassified

Kadar Protein pada Produk Substitusi Tepung Mocaf (Cookies, Mi, Brownies, Nugget Ayam)

et al. 2020

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Tepung mocaf (Modified Cassava Flour) merupakan hasil modifikasi tepung ubi kayu menggunakan Bakteri Asam Laktat (BAL) melalui proses fermentasi. Kandungan protein pada produk pangan berbasis tepung mocaf dapat ditingkatkan dengan menambahkan bahan lain yang berkadar protein tinggi. Penelitian ini bertujuan untuk mengetahui dan membandingkan alternatif terbaik dalam meningkatkan kadar protein pada produk tersebut. Metodologi yang digunakan dalam penelitian ini adalah literature review dengan jenis analisis deskriptif. Kadar protein yang dihasilkan pada produk olahan mocaf di antaranya yaitu produk cookies mocaf dengan tepung tempe sebesar 9,09±0,22%, pada produk mi mocaf dengan tepung lele sebesar 14,65±0,19%, pada produk brownies dengan tepung koro sebesar 8,73%, dan pada produk nugget ayam dengan penambahan tepung tulang rawan sebesar 18,70%.

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Perbandingan Mocaf Dengan Tepung Kacang Merah Dalam Pembuatan Brownies Kukus Gluten Free Casein Free (Gfcf)

Cited by 5 publications

References 0 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

Pemanfaatan Kacang Merah dan Ubi Jalar Putih sebagai Bahan Bolu Kukus

Kadar Protein pada Produk Substitusi Tepung Mocaf (Cookies, Mi, Brownies, Nugget Ayam)

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