Addition of Tempeh Flour as a Protein Source in Mixed Flour (Mocaf, Rice, and Corn) for Pasta Product

Yulianti, Lista Eka; Sholichah, Enny; Indrianti, Novita

doi:10.1088/1755-1315/251/1/012037

Cited by 6 publications

(8 citation statements)

References 6 publications

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“…These results supported the previous research in that an addition of tempeh flour caused a decrease in moisture content and carbohydrate and an increase in protein and fat of cookies made from tempeh flour and mocaf [1]. A study by Yulianti et al [5] showed that the percentage increase of tempeh flour had the effect of increasing protein but had no effect on moisture content, ash, or fat of pasta composite flour. The protein and fat of these cookie composite flours were contributed by the tempeh flour.…”

Section: Resultssupporting

confidence: 89%

“…The results of this study supported previous research, where the value of L* and whiteness index decreased, while the values of a* and b* increased along with the increase in the percentage of tempeh flour in cookies [1]. Yulianti et al [5] reported that an increase in the percentage of tempeh flour had an effect on decreasing the whiteness value of pasta composite although it was not significantly different. The addition of soy flour was shown to reduce the L* value in the bakery composite flour [6,9].…”

Section: Resultssupporting

confidence: 89%

“…The PV, HPV, BD, and CPV values of wheat flour were significantly lower than that of bakery composite flour with added soybean flour [9]. According to Yulianti et al [5] results studies, the increase in the addition of tempeh flour had an effect of reducing the PV, CPV, and SB values, increasing the gelatinization temperature and BD, but had no effect on the HPV value of the composite flour. The increase in the addition of soybean flour to bakery composite flour had the effect on decreasing the PV, HPV, BD, CPV, and SB values, increasing the SR and SBR values, but had no effect on the gelatinization temperature [9,10].…”

Section: Resultsmentioning

confidence: 99%

“…Composite flour is made from two or more flours to get the desired material characteristics for a product. Research on the characteristics of composite flour with a mixture of mocaf and tempeh flour or soybean flour in noodles [5] and biscuits [6] have been carried out. The combination of flour in cookie composite flour will affect the dough and final product characteristics.…”

Section: Introductionmentioning

confidence: 99%

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Physicochemical and Functional Properties of Composite Flours Based on Mocaf and Tempeh Flour for Making Cookies

Kristanti

Setiaboma

2022

IIUMEJ

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Gluten and casein free cookie products are increasingly in demand by consumers. Gluten and casein free cookies were made using mocaf as a substitute for gluten-free flour and tempeh flour as a casein-free protein source. The characteristics of a good cookie composite flour made from mocaf and tempeh flour need to be known. The purpose of this study was to determine the physicochemical and functional properties of a cookie composite flour based on mocaf and tempeh flour. The composite flour was mixed by dry mixing. The composite flour formulations were: C0 (100% wheat flour); C1 (100% mocaf); C2 (75% mocaf and 25% tempeh flour); C3 (50% mocaf and 50% tempeh flour); C4 (25% mocaf and 75% tempeh flour) and C5 (100% tempeh flour). The results showed that addition of tempeh flour increased the ash, protein, fat, minerals, a* value, b* value, and water absorption capacity. The addition of tempeh flour was proven to reduce moisture content, carbohydrates, lightness, and whiteness index value. The cookie composite flour made from 75% mocaf and 25% tempeh flour had a gelatinization profile similar to 100% wheat flour, so this formula was recommended as a cookie composite flour. ABSTRAK: Produk kuki bebas gluten dan kasein semakin meningkat dalam permintaan pengguna. Kuki bebas gluten dan kasein dibuat menggunakan mocaf sebagai pengganti tepung bebas gluten dan tepung tempe sebagai sumber protein bebas kasein. Ciri-ciri tepung komposit biskut yang baik diperbuat daripada tepung mocaf dan tempeh perlu diketahui. Tujuan kajian ini adalah untuk menentukan sifat fizikokimia dan fungsian bagi tepung komposit biskut berasaskan tepung mocaf dan tempeh. Tepung komposit telah dicampur dengan adunan kering. Formulasi tepung komposit ialah C0 (100% tepung gandum); C1 (100% mocaf); C2 (75% mocaf dan 25% tepung tempeh); C3 (50% mocaf dan 50% tepung tempeh); C4 (25% mocaf dan 75% tepung tempeh) dan C5 (100% tepung tempeh). Hasil kajian menunjukkan penambahan tepung tempeh meningkatkan kadar abu, protein, lemak, mineral, nilai a*, nilai b*, dan kapasiti penyerapan air. Penambahan tepung tempeh terbukti dapat mengurangkan kandungan lembapan, karbohidrat, ringan, dan nilai indeks keputihan. Tepung komposit biskut yang diperbuat daripada 75% mocaf dan 25% tepung tempe mempunyai profil gelatinisasi yang serupa dengan 100% tepung gandum, jadi formula ini disyorkan sebagai tepung komposit biskut.

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Section: Resultssupporting

confidence: 89%

Section: Resultssupporting

confidence: 89%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Physicochemical and Functional Properties of Composite Flours Based on Mocaf and Tempeh Flour for Making Cookies

Kristanti

Setiaboma

2022

IIUMEJ

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“…Secara internal karakteristik produk MOCAF masih belum diterima masyarakat. Penerimaan konsumen terkait penggunaan MOCAF sebagai bahan substitusi terigu masih rendah (Yulianti, et al, 2019;Afifah & Ratnawati, 2017) karena produk turunan MOCAF seperti roti basah masih belum mengembang seperti produk dengan bahan terigu. Penelitian tentang MOCAF selama ini hanya terbatas mengkaji formula perbandingan penggunaan MOCAF sebagai bahan substitusi terigu (Fajriana & Ratnaningsih, 2021;Sirait, et al, 2021;Kristanti, et al, 2020), sedangkan bahan utama produk tetap terigu.…”

Section: Pendahuluan Latar Belakangunclassified

Pengaruh Ukuran Partikel Mocaf pada Karakteristik Fisik Tepung

Sulistiadi

Lestari²

2022

JRPB

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Ukuran partikel pada tepung MOCAF sangat dibutuhkan untuk pengembangan produk dan menyelesaikan permasalahan dalam proses produksi. Penelitian ini mengkaji pengaruh ukuran partikel terhadap karakteristik fisik tepung MOCAF seperti dentitas gembur, densitas padat, swelling index dan dispersibility tepung. Tujuan penelitian adalah mengetahui pengaruh variasi ukuran partikel MOCAF mesh 60, mesh 80, dan mesh 100 terhadap sifat fisik dentitas gembur, densitas padat, swelling index, dan dispersibility. Tahapan penelitian yang dilakukan, yaitu pembuatan starter MOCAF, pembuatan MOCAF, pengayakan MOCAF, analisis karakteristik fisik, dan analisis statistik. Hasil penelitian menunjukkan bahwa ukuran partikel MOCAF berpengaruh nyata terhadap densitas gembur, densitas padat, swelling index, dan dispersibility. Nilai densitas gembur berkisar 0,30-0,44 kg/L, nilai densitas padat berkisar 0,38-0,58 kg/L, swelling index berkisar 1-1,25, dan nilai dispersibility berkisar 0,4-0,73.

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Feasibility analysis of hybrid corn farming in Karanganyar Regency

Suswadi

Prasetyo

Mahananto

et al. 2022

IOP Conf. Ser.: Earth Environ. Sci.

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The productivity and price of hybrid corn in Karanganyar Regency are lower than the productivity and price of the surrounding districts, especially during the la Nina storm. This study aims to determine the feasibility of mixed corn farming in the Karanganyar Regency. Determining the location and sampling was done using the purposive sampling technique with 80 farmers as respondents. The data analysis method used was the farm Cost-income analysis, R/C ratio, BEP (Break-Even Point), Profitability-cost ratio, Labor productivity, and Sensitivity analysis. The average income was IDR 3,975,741 per farm or IDR 7,795,571 per hectare. The average cost calculated was IDR 1,930,362 per farm and 4,257,302 per hectare. The analysis of BEP, R/C ratio, the profitability-cost proportion, labour productivity and sensitivity showed that hybrid corn is feasiblethe profitability-cost proportion was more significant than the applicable bank interest. Labour productivity was greater than the prevailing labor wage. The sensitivity showed that hybrid corn farming was feasible under decreasing prices by up to 50%. Therefore, farmers still benefit from cultivating hybrid corn. However, the effect of La Nina will continue, so farmers must be more adaptive to excessive water and pest attacks on their land.

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Addition of Tempeh Flour as a Protein Source in Mixed Flour (Mocaf, Rice, and Corn) for Pasta Product

Cited by 6 publications

References 6 publications

Physicochemical and Functional Properties of Composite Flours Based on Mocaf and Tempeh Flour for Making Cookies

Physicochemical and Functional Properties of Composite Flours Based on Mocaf and Tempeh Flour for Making Cookies

Pengaruh Ukuran Partikel Mocaf pada Karakteristik Fisik Tepung

Feasibility analysis of hybrid corn farming in Karanganyar Regency

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