SUBSTITUSI TEPUNG LABU KUNING (Cucurbita moschata Durch) DAN KORO PEDANG (Canavalia ensiformis L.) TERHADAP TERIGU PADA PEMBUATAN CAKE

Loelinda, Pratiwi; Nafi, Ahmad; Windrati, Wiwik Siti

doi:10.19184/j-agt.v11i1.5444

Cited by 7 publications

(6 citation statements)

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“…The increase in fat content with the increase in the addition of dragon fruit concentrate is in line with research conducted by Rahayu (2018), that the fat content of banana jam will increase as more red dragon fruit is added [34]. Similar to the research conducted by Loelinda et al (2017), the more addition of jack bean to the cake will increase the fat content in the cake [35]. The fat content of all breakfast cereals does not meet the requirements set by SNI, namely at least 7,0% [5].…”

Section: Fat Contentsupporting

confidence: 89%

Development of breakfast food from black rice and porang supplemented with jackbean and red dragon fruit

Zhafira,

Dwiyanti,

Aini

2023

IOP Conf. Ser.: Earth Environ. Sci.

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This study aim to develop the potential of local food into functional breakfast cereal products that are high in energy and rich in dietary fiber, as an alternative breakfast food for individuals with diabetes. The sample formulation is a factorial experimental study using a Randomized Block Design. The factors are the proportion of composite flour consisting of black rice, porang, and jack bean flour also the addition of red dragon fruit concentrate based on the total weight of composite flour. The chosen breakfast cereal formulation contains moisture (6.07%bw), ash (4.87%bw), protein (8.68%bw), fat (0.38%bw), and carbohydrate (79.99%bw), and crude fiber (43.49%bw) which meets requirements of breakfast cereal in the SNI. It can be concluded that the chosen breakfast cereal is low fat and high fiber food product. Further research is needed to study the effectivity of chosen breakfast cereal on fasting blood glucose of people with diabetes.

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Section: Fat Contentsupporting

confidence: 89%

Development of breakfast food from black rice and porang supplemented with jackbean and red dragon fruit

Zhafira,

Dwiyanti,

Aini

2023

IOP Conf. Ser.: Earth Environ. Sci.

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“…Sementara prolamin menyediakan viskositas adonan, glutenin bertanggung jawab untuk sifat elastis dan kohesif adonan. Produk kue muffin ini dapat mengembang dengan baik jika tepung labu kuning dicampurkan dengan tepung terigu karena adanya kandungan gluten (Loelianda et al, 2017). Aroma kue muffin kurang disukai oleh responden karena memliki aroma yang khas.…”

Section: Gambar 1 Grafik Hasil Analisis Uji Kesukaanunclassified

Pemanfaatan Tepung Labu Kuning Modifikasi Hydrogen Rich Water Kepada Masyarakat

2020

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Pumpkin flour is one alternative wheat substitute flour that has an advantage in terms of nutritional value, other than that the pumpkin fruit in Indonesia is quite abundant so it is potential to be used as food as well as subtituen wheat flour. The purpose of this research is to know the effect of treatment by soaking the pumpkin using hydrogen rich water to the physicochemical characteristics of starch as well as the texture, aroma and taste of processed pumpkin flour cake. The method done is to immersion using hydrogen rich water pH 5 and 9 for 1, 2, 3, 4 and 5 hours and then dried using a microwave and mashed with a blender then sifted using screening. Analysis conducted favorite test. The results showed that in the processed cakes shows the texture, aroma and distinctive flavor of the yellow pumpkin. Pumpkin flour is good to be used as a mixture of wheat flour in the manufacturing of various food processed such as wet cakes and biscuits.

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“…Pengolahan ubi jalar dan labu kuning menjadi aneka kue seperti cake (Loelianda et al 2017), muffin (Damayanti et al 2018), flake (Purnamasari & Putri 2015), dan mi kering (Safriani et al 2015) telah banyak diteliti. Dan berdasarkan hasil penelitian menunjukkan bahwa penambahan ubi jalar dan labu kuning pada pembuatan kue dan mi dapat meningkatkan nilai gizi dan nilai sensori seperti warna, rasa, aroma, dan tekstur dari produk yang dihasilkan.…”

Section: Pendahuluanunclassified

“…Adonan dibuat menjadi beberapa aneka kue yang biasa diperjualbelikan di daerah setempat seperti donat, panada, dan roti goreng. Penambahan ubi jalar dan labu kuning dalam pembuatan adonan kue dapat meningkatkan nilai gizi dan nilai sensori seperti tekstur, rasa, aroma dan warna dari produk yang dibuat (Purnamasari & Putri 2015;Safriani et al 2015;Loelianda et al 2017;Damayanti et al 2018). Masyarakat atau peserta pelatihan sangat antusias mengikuti kegiatan ini.…”

Section: Pelaksanaan Programunclassified

“…Kegiatan penyuluhan dan pelatihan yang diadakan di Kelurahan Sombalabella, Kabupaten Takalar, Sulawesi Selatan, menghasilkan beberapa luaran, yaitu 1) Diversifikasi produk dari ubi jalar dan labu kuning seperti donat, panada, dan roti goreng (Gambar 6); 2) Peningkatan kualitas produk seperti meningkatnya nilai gizi dan nilai sensori dari produk yang dihasilkan. Hal ini mengacu pada beberapa hasil penelitian yang telah dilakukan Purnamasari & Putri 2015;Safriani et al 2015;Loelianda et al 2017;Damayanti et al 2018 dengan mengsubtitusi penggunaan tepung terigu dengan ubi jalar dan labu kuning dalam membuat aneka produk; dan 3) Berdasarkan hasil monitoring kegiatan pelatihan dengan metode pengisian kuesioner bahwa pengetahuan dan keterampilan masyarakat bertambah setelah mengikuti pelatihan ini. Pengetahuan masyarakat tentang potensi dan manfaat ubi jalar dan labu kuning dalam pembuatan aneka kue meningkat dari 12 menjadi 92 dan keterampilan peserta dalam mengemas produk (kue) yang dihasilkan dengan plastik vakum maupun non-vakum meningkat dari 8 menjadi 100.…”

Section: Luaran Yang Dihasilkanunclassified

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Pemanfaatan Potensi Lokal Ubi Jalar dan Labu Kuning untuk Meminimalisasi Penggunaan Tepung Gandum dalam Pembuatan Aneka Kue

Rahman

Tahir

Langkong

2019

Agrokreatif. J. Ilm. Pengabdi. Kpd. Masy.

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Takalar District is one of the areas in South Sulawesi with its superior product that is sweet potato. Sweet potato production in this area is quite abundant but has not been utilized properly. This activity aimed to utilize the abundant local potential in making various cakes to minimize the use of wheat flour. The method used was counseling and training. The activity was carried out in Tala, Sombalabella Village, Pattalassang Subdistrict, Takalar District. Participants amount are 25 peoples consisting of cake traders and housewives who are not economically productive. The activity was carried out with two sessions, that is material present and practice. Based on the results of participant's questionnaires, there was an increase in the knowledge of the participants up to 80, the participants already knew how to utilize the potential of sweet potatoes and pumpkin in their area to have higher economic value. In addition there was an increase in the skills of the participants up to 92 in processing sweet potatoes and pumpkin into a variety of cakes such as donuts, panada, and fried bread as well as participants skilled in packaging products with vacuum and non-vacuum plastic packaging. Community service activities from the economic side can increase people's income, and from the health side can add the nutritional value of the community from that various cakes produced.

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SUBSTITUSI TEPUNG LABU KUNING (Cucurbita moschata Durch) DAN KORO PEDANG (Canavalia ensiformis L.) TERHADAP TERIGU PADA PEMBUATAN CAKE

Cited by 7 publications

References 0 publications

Development of breakfast food from black rice and porang supplemented with jackbean and red dragon fruit

Development of breakfast food from black rice and porang supplemented with jackbean and red dragon fruit

Pemanfaatan Tepung Labu Kuning Modifikasi Hydrogen Rich Water Kepada Masyarakat

Pemanfaatan Potensi Lokal Ubi Jalar dan Labu Kuning untuk Meminimalisasi Penggunaan Tepung Gandum dalam Pembuatan Aneka Kue

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