Substitusi Wortel (Daucus carota L.) dan Tepung Mocaf (Modified Cassava Flour) Terhadap Sifat Fisikokimia Dan Organoleptik Mie Kering

Ernaningtyas, Nadian; Wahjuningsih, Sri; Haryati, Sri

doi:10.26623/jtphp.v15i2.2662

Cited by 5 publications

(5 citation statements)

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“…According to [6], the antioxidant activity of sweet cream butter was increased by the addition of carrot flour because it has b -carotene as antioxidants. In addition, according to [9] which report that the higher addition of carrot into dry noodles, the higher B-carotene levels produced. The betacarotene content of mocaf flour is lower than carrot betacarotene .…”

Section: Antioxidant Activitymentioning

confidence: 99%

Antioxidant activity and dietary fiber of colorful meses made from modified cassava flour, moringa leaves flour, yellow pumpkin flour and carrot flour

Santoso,

Subaktilah,

Apriliyanti

et al. 2024

IOP Conf. Ser.: Earth Environ. Sci.

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Meses is a chocolate granule that is widely used as a garnish in cake, ice cream, and bread. Meses have many colors. The aim of this study was to determine the effect of Moringa leaves flour, yellow pumpkin flour, carrot flour, and mocaf flour formulation with the 20%: 80%,30%:70%,40:60%,50%:50%,60%: 40%, and 80%: 20% ratio on the antioxidant activity and dietary fiber of the colorful meses. Based on the data analysis conducted, it was found that the concentration of Moringa leaves flour, yellow pumpkin flour, and carrot flour of Mocaf had a significantly different effect (p<0,05) on the antioxidant activity and dietary fiber of colorful meses. The lower concentration of mocaf flour, the antioxidant activity of the meses increased. In addition, the lower the concentration of mocaf flour, the dietary fiber from colorful meses is also getting higher. The greatest antioxidant activity and dietary fiber were 80% (Moringa leaves flour, yellow pumpkin flour, and carrot flour) and 20% mocaf flour with 59,30 % antioxidant activity and 3,06 % dietary fiber.

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Section: Antioxidant Activitymentioning

confidence: 99%

Antioxidant activity and dietary fiber of colorful meses made from modified cassava flour, moringa leaves flour, yellow pumpkin flour and carrot flour

Santoso,

Subaktilah,

Apriliyanti

et al. 2024

IOP Conf. Ser.: Earth Environ. Sci.

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“…Table 1 shows the presence of β-carotene levels from treatment B (0.53 ug), C (0.84 ug) and D (0.98 ug) and differs markedly from treatment A containing 100% wheat (0.21 ug). [24] stated that the addition of carrots has a significant effect on β-carotene levels, and this is because the carrots added are vegetables that have high betacarotene. The greater the number of carrots added, the more β-carotene will increase.…”

Section: Moisture and β-Carotene On Wet Noodlesmentioning

confidence: 99%

“…The resulting colour of the carotenoid compounds in carrots produces a yellow to orange colour. [24] state that the more carrots added, the more sensory value increases. β carotene is an antioxidant compound that has an orange colour, so in foods with a high content of carotene β, the colour of food products tends to be more orange, marked with higher red and yellow colours compared to foods without β carotene [25].…”

Section: Organoleptic Of Quality On Wet Noodlesmentioning

confidence: 99%

Substitution of cassava, wheat and carrot on wet noodles to support local food

Dewayani,

Rapi,

Muslimin

et al. 2023

IOP Conf. Ser.: Earth Environ. Sci.

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Cassava is one of Indonesia’s local carbohydrate sources, ranking third after rice and corn. Cassava flour can be used to make noodles. One way to increase the nutritional value of noodles is to fortify nutrition with carrots. This study aims to determine the effect of substituting cassava flour with the addition of carrots on the quality of wet noodles. This study used a completely randomized design with three replications. The results showed that substituting cassava, wheat and carrot significantly affects the moisture content, β carotene, colour, texture, flavour and taste of wet noodles. Wet noodles that meet SNI standards treatment A (100% wheat + 0% cassava + 0% carrot), treatment B (70% wheat + 20% cassava + 10% carrot) and treatment D (10% wheat + 60% cassava + 30% carrot). The highest β carotene content and the best sensory was produced in the D treatment (10% wheat + 60% cassava + 30% carrot) with moisture 33.26%, β carotene 0.98 µg, a colour score of 3.93, texture score of 3.55, flavour score of 3.79 and taste score 3.71.

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“…Diketahui bahwa ketidakseragaman ukuran partikel tepung sangat mempengaruhi kekerasan, kelengketan, kekenyalan, elasitas dan tekstur tepung (Darmajana et al, 2006). Sehingga banyak penelitian menunjukkan penerimaan konsumen terhadap MOCAF ditemukan pada produk dengan komposisi MOCAF terendah dikarenakan semakin banyak penambahan MOCAF pada olahan akan menjadikan kualitas tekstur yang rendah (Putri et al, 2015;Wely et al, 2017;Ernaningtyas et al,2020;Choiriyah et al, 2020).…”

Section: Abstrakunclassified

Rancang Desain Alat Pengayak Modified Cassava Flour (Mocaf) Berdasarkan Analisis Kebutuhan, Morfologi Dan Teknik

Sulistiadi

Aprilliani

Kurniawan

2021

JTEP-L

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Modified Cassava Flour (MOCAF) which has been produced by small industries has a particle size that is not yet the Indonesian National Standard (SNI), so the quality needs to be improved using a sieving machine. The objectives of this study are 1) to analyze the design requirements of the sieving machine 2) to determine the design concept 3) to analyze the technique 4) to design the sieving device in the engineering drawing. The method used in this research is observation, interview and French design method. Based on the results of the needs analysis, it was found that the design concept of the MOCAF sieve tool that uses an electric motor, is easy to operate, is in accordance with the production capacity, has an SNI size mesh and the material used is affordable. The results of the morphological analysis show that the design concept that can be developed is the design concept 1. The results of the technical analysis show that the linear velocity of the belt is 5.58 m / s and the tensile stress at T1 is 0.23 MPa. The dimensions obtained based on the design results are 5 cm pulley length, 99 x 59 x 10 cm mesh dimension, 100 mesh size and 108 x 80 x 95 cm machine frame dimensions. Keywords: analysis, design, MOCAF, morphology, sieving

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Substitusi Wortel (Daucus carota L.) dan Tepung Mocaf (Modified Cassava Flour) Terhadap Sifat Fisikokimia Dan Organoleptik Mie Kering

Cited by 5 publications

References 0 publications

Antioxidant activity and dietary fiber of colorful meses made from modified cassava flour, moringa leaves flour, yellow pumpkin flour and carrot flour

Antioxidant activity and dietary fiber of colorful meses made from modified cassava flour, moringa leaves flour, yellow pumpkin flour and carrot flour

Substitution of cassava, wheat and carrot on wet noodles to support local food

Rancang Desain Alat Pengayak Modified Cassava Flour (Mocaf) Berdasarkan Analisis Kebutuhan, Morfologi Dan Teknik

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