Tepung ubi kayu (manihot esculenta) dan tepung tempe kedelai mempengaruhi pengembangan volume dan mutu gizi  protein roti tawar

Hamidah, Nanik; Legowo, Anang Mohamad; Anwar, Syaiful

doi:10.14710/jgi.4.1.55-62

Cited by 6 publications

(13 citation statements)

References 2 publications

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“…Tanaman singkong merupakan sumber karbohidrat dan banyak ditanam di Indonesia, dapat dimanfaatkan sebagai bahan dasar roti tawar, dan bahan alternatif menggantikan sebagian tepung terigu (Hamidah et al, 2015). Roti tawar termasuk kelompok bahan pangan dengan indeks glikemik (IG) 70 dalam kategori sedang dan dapat dijadikan sebagi kontrol dalam penelitian indeks glikemik (Rezkia, 2014).…”

Section: Latar Belakangunclassified

“…Pati resisten atau Resistan Strach (RS) merupakan pati yang tidak dapat dicerna oleh usus halus sehingga akan diteruskan ke usus besar dan difermentasi oleh bakteri. Pati resisten mampu meningkatkan viskositas digesta sehingga lebih lambat diserap dan mencegah kenaikan kadar glukosa darah (Hamidah et al, 2015). Menurut penelitian Haryani, et al (2017), makanan yang mempunyai kadar pati resisten tinggi dapat menurunkan indeks glikemik makanan tersebut.…”

Section: Latar Belakangunclassified

“…Agar kualitasnya dapat dinilai, adonan harus mekar, dapat menghasilkan potongan roti yang penuh, berpori, kuat dan elastis. Kulit roti harus berwarna kuning-kecoklatan, garing, renyah, dan keras (Hamidah et al, 2015).…”

Section: Latar Belakangunclassified

“…Pemberian perlakuan perebusan pada singkong berkaitan dengan sifat amilosa yang mempunyai kemampuan retrogradasi yang lebih besar setelah tergelatinisasi dan sesudah suhu diturunkan. Sifat retrogradasi pati berbanding lurus dengan kadar pati resisten, yaitu semakin tinggi kadar amilosa pati maka semakin tinggi kadar pati resisten (Hamidah et al, 2015).…”

Section: Hasil Dan Pembahasanunclassified

“…Nilai rerata ranking mutu aroma dari empat perlakuan P1, P2, P3, dan P4 tidak berbeda nyata, rerata skor rangking mutu aroma roti tawar tertinggi 2,92 yaitu tidak ada bau asam, apek, dan tidak berbau gandum, yaitu ragi atau aroma polos. Substitusi tepung ubi kayu dan tepung tempe kedelai dapat menurunkan aroma roti tawar karena perbedaan keseimbangan gula, garam, terigu dan air dalam optimalisasi aktivitas mikroba selama fermentasi, dan waktu fermentasi lebih lama (>120menit), yang mengakibatkan produksi alkohol tidak bisa dikendalikan, dan tepung ubi kayu dalam proses dekomposisi pati (Hamidah et al, 2015).…”

Section: Hasil Dan Pembahasanunclassified

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KUALITAS SENSORI, UKURAN PORI, INDEKS GLIKEMIK, DAN BEBAN GLIKEMIK ROTI TAWAR SUBSTITUSI TEPUNG SINGKONG (MANIHOT ESCULENTA) DAN TEPUNG TEMPE [Sensory Quality, Pore Size, Glycemic Index, and Glycemic Load of White Bread with Cassava Flour (Manihot esculenta) and Tempeh Flour Substitution]

Hamidah¹,

Riyanto²,

Uji³

2019

MGI

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Bread is alternative food made by wheat fl our that can be used as one of carbohydrates sources. Bread is classifi ed as high glycemic index food. Cassava is one of carbohydrate source contain high resistant starch which has low glycemic index, meanwhile tempeh has high protein value. Substitution of wheat fl our with cassava and tempah fl our is predicted can give lower glycemic index and higher protein content of white bread. Purpose for this research was to analyse the effect of cassava fl our tempeh fl our substitution to sensory, pore size, glycemic index, and glycemic load of white bread. Research method were used true experimental with complete randomized design. Proportion of cassava and tempeh fl our were respectively P1 (0%), P2 (2.4%;0.8%), P3 (4.8%;1.6%), P4 (7.3%;2.4%) and P5 (9.7%;3.2%). Sensory quality and pore size were analysed by Kruskall Wallis followed by ranking difference test. Glycemic index test were done only for the best formula (P2) based on sensory test treatment. Result of this study showed substitution of cassava and tempeh fl our gave signifi cant infl uences toward sensory quality including texture (p=0.003), fl avour (p=0.0001), colour [crumb, crust (p=0.0001)], taste (p=0.012), and size of pore (p=0.0001). Glycemic Index (IG) and Glycemic Load (BG) test of formula P2 showed 132.32 and 53,32 which belong to high category. Substitution of wheat fl our with cassava and soybean tempeh fl our changed the sensory quality, pore size, IG and BG high category

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Section: Latar Belakangunclassified

Section: Hasil Dan Pembahasanunclassified

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KUALITAS SENSORI, UKURAN PORI, INDEKS GLIKEMIK, DAN BEBAN GLIKEMIK ROTI TAWAR SUBSTITUSI TEPUNG SINGKONG (MANIHOT ESCULENTA) DAN TEPUNG TEMPE [Sensory Quality, Pore Size, Glycemic Index, and Glycemic Load of White Bread with Cassava Flour (Manihot esculenta) and Tempeh Flour Substitution]

Hamidah¹,

Riyanto²,

Uji³

2019

MGI

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Equivalence Test on the Protein Content and Quality of Transgenic and Non-Transgenic Soybean Flour

Astawan

Annisa

Wresdiyati

et al. 2022

Curr Res Nutr Food Sci

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The annual soybean demand in Indonesia reaches 3.09 million ton, with 81% of which are fulfilled through import that mostly consist of transgenic soybean. This condition has become a food safety issue, especially related to the protein content and quality. The purpose of this study was to evaluate the equivalence of protein content and quality of Grobogan local soybean flour (GLSF) compared to transgenic imported soybean flour (TISF) and non-transgenic imported soybean flour (NTSF). The research design was using completely randomized design with 5 replicates (rats) for each treatments. The protein content equivalence test was carried out using the Kjeldhal method, while the protein quality equivalence test was carried out with experimental rats, namely based on the growth method and the nitrogen balance method. Five groups of Sprague Dawley male albino rats, each consisted of 5 rats, were given feeds which contained 10% protein respectively from GLSF, TISF, NTSF, casein as control and a non-protein group. The observationt was carried out for 28 days. The results showed that GLSF had the highest protein content (49.7%db). The equivalence test of protein quality based on growth method showed no significant difference (p>0.05) in feed conversion efficiency, protein efficiency ratio and net protein ratio parameters. The similar test which was based on nitrogen balance method also showed no significant difference (p>0.05) in true protein digestibility, biological value and net protein utilisation parameters between the types of soybean flour. It can be concluded that although the highest protein content was found in GLSF, the three soybean flour types are equivalent in terms of protein quality.

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Pengolahan Tanaman Singkong Menjadi Produk Es Krim Untuk Masyarakat Desa Kepek Kecamatan Saptosari Kabupaten Gunungkidul

Kristiawan

2021

JAI

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Cassava or cassava is one of the largest food sources in Indonesia. Cassava is an alternative food that is rich in carbohydrates. In Kepek Village, Saptosari District, there are many crops produced from agriculture, namely rice, corn, cassava, peanuts, and soybeans. This journal will discuss the process of making ice cream with cassava-based ingredients, as well as a discussion of the mapping of village potentials owned by Kepek Village, Saptosari District. The method of making cassava ice cream is by utilizing the harvest products owned by Kepek Village, Saptosari District, by peeling and washing cassava. Then do soaking in water for 24 hours. Combine water, coconut milk, cornstarch, sugar, refined salt, sweetened condensed milk, and emulsifier in a saucepan. After that, the ice cream was put in the freezer for 24 hours with a temperature parameter of 4°C. The results of the development of making ice cream using cassava as a base ingredient can find out another effective and interesting process regarding the utilization of agricultural products, namely cassava.

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Tepung ubi kayu (manihot esculenta) dan tepung tempe kedelai mempengaruhi pengembangan volume dan mutu gizi protein roti tawar

Cited by 6 publications

References 2 publications

Equivalence Test on the Protein Content and Quality of Transgenic and Non-Transgenic Soybean Flour

Pengolahan Tanaman Singkong Menjadi Produk Es Krim Untuk Masyarakat Desa Kepek Kecamatan Saptosari Kabupaten Gunungkidul

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