The Characteristics of Crackers Made from Formulation of Wheat  and Modified Water Yam Flour

Rosida, Rosida; Susiloningsih, Enny Karti Basuki

doi:10.25139/fst.v0i0.2681

Cited by 2 publications

(1 citation statement)

References 9 publications

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“…With the increasing demand of health-oriented products, crackers with healthy ingredients such as protein and dietary fiber have gained increasing interest. In the past decade, wheat flour was substituted with various healthy ingredients from agricultural products ( 17 – 27 ) and fishes ( 28 – 34 ).…”

Section: Introductionmentioning

confidence: 99%

Development and Characterization of Crackers Substitution of Wheat Flour With Jellyfish

et al. 2021

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The objective of this study was to investigate the possibility of using jellyfish (Lobonema smithii) for the production of nutritionally improved crackers. In this study, ground jellyfish were incorporated into different levels (20, 30, and 40%) to replace wheat flour in cracker formula. Physicochemical characteristics (linear expansion, hardness, and color) and sensory quality of the developed crackers were examined and compared with control crackers. The crackers with jellyfish were found significantly darker, with more brittleness, and less consumer accepted than the control samples (p < 0.05). Moisture content, aw, and thiobarbituric acid reactive substances (TBARS)-values of jellyfish crackers increased while the hardness of the jellyfish crackers decreased with increasing the storage time for both crackers stored at 35 and 45°C. The substitution of wheat flour with jellyfish led to high protein content in the crackers. The cracker with 30% of jellyfish gained characteristics of cracker, liking scores, as well as the subjective quality of the final product and had good physical and chemical conditions, being able to be consumed for 12 weeks stored at 35°C.

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Section: Introductionmentioning

confidence: 99%

Development and Characterization of Crackers Substitution of Wheat Flour With Jellyfish

et al. 2021

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Traditional Knowledge in Conservation and Farming Practices of Water Yam (Dioscorea Alata L.): Lessons Learned From East Javanese Community

HAPSARI,

MAS’UDAH,

FAUZIAH

2023

Int J Conserv Sci

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Water yam (Dioscorea alata L.) is an underutilized crop but plays a crucial role in food security of small and marginal rural families. For centuries, local farmers have planned agricultural production while conserving natural resources by adopting traditional knowledge (TK). This study aims to documents the importance of TK on water yam diversity, conservation and farming practices from the East Javanese community, a case study in Tuban Regency, Indonesia. The data collection was using a purposive sampling through interviews and direct participatory activities. Results showed that at least seven water yam local varieties were recognized with high tuber morphological variations, namely Uwi Bangkulit, Uwi Putih, Uwi Legi, Uwi Ungu, Uwi Sego, Uwi Klelet, and Uwi Randu. The variety naming mostly reflects distinct morphology and perceptual characteristics. The farmer’s reasons to cultivate variety are related to the economic value and consumable preference. Three farming systems were identified including home garden, dry land agriculture and agroforestry. The cultivation patterns are adjusted to the climatic and seasonal changes for many years, with good management practices from seed and soil preparation, planting and crop maintenance, to tuber harvest, storage and marketing. Miscellaneous uses of water yam are also documented for their sustainable livelihoods. This study can serve as a framework for decision-making at local and national level for conservation efforts and further development in cultivation management and utilization of water yam.

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The Characteristics of Crackers Made from Formulation of Wheat and Modified Water Yam Flour

Cited by 2 publications

References 9 publications

Development and Characterization of Crackers Substitution of Wheat Flour With Jellyfish

Development and Characterization of Crackers Substitution of Wheat Flour With Jellyfish

Traditional Knowledge in Conservation and Farming Practices of Water Yam (Dioscorea Alata L.): Lessons Learned From East Javanese Community

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