Formulasi Flake Mohiro dari Mocaf-Beras Hitam dengan Penambahan Kacang Koro Pedang sebagai Alternatif Sarapan Tinggi Protein dan Serat

Agustia, Friska Citra; Subardjo, Yovita Puri; Ramadhan, Gumintang Ratna; Betaditya, Dika

doi:10.17728/jatp.3009

Cited by 3 publications

(3 citation statements)

References 15 publications

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“…Dietary fiber is reported to produce a stronger food texture 37 . Strong food texture tends to cause food to have high fracture characteristics 39 .…”

Section: The Best Kembang Goyang Snacks Formulationmentioning

confidence: 99%

Kadar Serat dan Tekstur Kue Kembang Goyang dengan Substitusi Beras Merah Organik

Anugrahati,

Sari

2023

AMNT

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Kembang goyang is Indonesian traditional snack, but it has quite low of dietary fiber and resistant starch content. Organic and nonorganic red rice could be used to increase level of dietary fiber by transforming it into red rice flour and used as a substitute of white rice flour in the making of kembang goyang snack. The purpose of this study is to determine type and substitution ratio of red rice flour into white rice flour to produce the best formulation of kembang goyang snack based on its dietary fiber content and texture. Kembang goyang snack is made by organic and nonorganic red rice flour with different ratios of red rice flour: white rice flour (0:100; 20:80; 40:60; 60:40; and 80:20). The result showed that organic red rice flour has lower yield (91,47 ± 0,23%) compared to nonorganic red rice flour's yield (92,80 ± 0,09%). In contrast, the dietary fiber content (8,09 ± 0,04%) and resistant starch content (3,95 ± 0,00%) of organic red rice flour is higher than the dietary fiber content (6,46 ± 0,07%) and resistant starch content (1,76 ± 0,03%) of non-organic red rice flour. Overall, the moisture content for both types of red rice flour ranged between 5,91 ± 0,08 to 6,35 ± 0,60%. The best formulation of kembang goyang snack is obtained by using organic red rice flour at ratio 40:60 of red rice flour and white rice flour. The product is classified as fiber-rich product and has similar texture (toughness and fracturability) to commercial product with 6,30 ± 0,01% of resistant starch content.

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“…Dietary fiber is reported to produce a stronger food texture 37 . Strong food texture tends to cause food to have high fracture characteristics 39 .…”

Section: The Best Kembang Goyang Snacks Formulationmentioning

confidence: 99%

Kadar Serat dan Tekstur Kue Kembang Goyang dengan Substitusi Beras Merah Organik

Anugrahati,

Sari

2023

AMNT

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“…Pengolahan flakes melewati serangkaian proses pengolahan mulai dari persiapan bahan sampai proses pengovenan. Pengolahan flakes umumnya menggunakan bahan baku yang mudah ditemukan yaitu gandum, ubi jalar, jagung, ubi kayu, beras dan kentang (Agustia et al, 2019).…”

Section: Pendahuluanunclassified

Pengaruh Penambahan Tepung Labu Kuning Terhadap Sifat Mutu Minuman Flakes Berbasis Tepung Ubi Jalar Kuning

Sari,

Kurniawati

2023

jofe

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Flakes is a ready-to-eat cereal product that uses raw materials with high starch carbohydrates which function to produce flakes with a more robust structure. The aim of this study was to determine the effect of adding pumpkin flour on the quality characteristics of yellow sweet potato flour-based flakes drink. The flakes study used the RAL method with 7 treatments and 3 repetitions namely F0 (100% yellow sweet potato flour), F1 (2.6% addition of pumpkin flour), F2 (5.2% addition of pumpkin flour), F3 (7,8% addition of pumpkin flour), F4 (10,5% addition), F5% (13,1% addition of pumpkin flour), F6 (15,7% addition of pumpkin flour). The results showed that there was a significantly different effect on the test for water content, ash content, protein content, fat content, carbohydrate content, color hedonic test, aroma hedonic test, taste hedonic test, texture hedonic test, overall hedonic test, color hedonic quality test , aroma hedonic quality test, taste hedonic quality test, texture hedonic quality test. Based on the research, the water content was 2.88, the ash content was 3.05, the protein content was 14.70; fat content 6.48; carbohydrate content 72.89; color hedonic test 3.83; aroma hedonic test 3.80; taste hedonic test 3.85; texture hedonic test 3.92; overall hedonic test 3.88; color hedonic quality test 3.21; aroma hedonic quality test 3.53; taste hedonic quality test 3.80; texture hedonic quality test 3.65.

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“…Faktor penunjang lainnya yaitu suhu dan lama waktu pemasakan serta jumlahnya air yang ditambahkan pada saat peroses pengolahan flakes yang sama, sehingga penggunaan tepung ubi jalar putih dan tepung kacang hijau memiliki proporsi yang berbeda tidak memberikan pengaruh yang nyata terhadap kadar air flakes yang dihasilkan (Janeiro, 2018). Kadar air yang tinggi dari flakes tersebut dapat diakibatkan karena adanya proses pemanggangan atau pemasakan yang kurang sempurna (Agustia et al, 2019). Faktor lain yang mempengaruhi perbedaan nilai kadar air yaitu suhu dan lama pengeringan (Nurlali et al, 2010).…”

Section: Metodeunclassified

Studi Pembuatan Flakes dari Ubi Jalar Putih (Ipomea batatas) dan Kacang Hijau (Vigna radiata L.)

Mirratunnisya

Ujianti²,

Muflihati³

et al. 2022

teknobuga

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Flakes merupakan makanan ready to eat yang memiliki bentuk lembaran tipis, bulat/persegi, dan memiliki warna kuning kecoklatan, selain itu memiliki beberapa kandungan gizi yang dibutuhkan oleh tubuh. Penelitian ini bertujuan untuk mengetahui pengaruh penggunaan tepung ubi jalar putih dan tepung kacang hijau terhadap karakteristik kimia terhadap produk flakes. Penelitian ini menggunakan metode Rancangan Acak Lengkap Faktorial. Faktor pertama konsentrasi tepung jagung 100% dan konsentrasi tepung ubi jalar putih dibanding tepung kacang hijau (80%:20%, 70%:30%, 60%:40%). Faktor kedua adalah metode pemasakan (goreng (G), oven (O), dan cabinet dryer (C)). Hasil penelitian menujukkan bahwa flakes dari tepung ubi jalar putih dan tepung kacang hijau menghasilkan kadar air 2,03% perlakuan metode oven konsentrasi 60%:40%, kadar lemak 9,12% perlakuan metode cabinet dryer konsentrasi 60%:40%, kadar abu 0,96% perlakuan metode goreng konsentrasi 100%, kadar protein 5,20% perlakuan metode cabinet dryer konsentrasi 60%:40%, serta memiliki kandungan karbohidrat 82,17% perlakuan metode oven konsentrasi 100%.

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Formulasi Flake Mohiro dari Mocaf-Beras Hitam dengan Penambahan Kacang Koro Pedang sebagai Alternatif Sarapan Tinggi Protein dan Serat

Cited by 3 publications

References 15 publications

Kadar Serat dan Tekstur Kue Kembang Goyang dengan Substitusi Beras Merah Organik

Kadar Serat dan Tekstur Kue Kembang Goyang dengan Substitusi Beras Merah Organik

Pengaruh Penambahan Tepung Labu Kuning Terhadap Sifat Mutu Minuman Flakes Berbasis Tepung Ubi Jalar Kuning

Studi Pembuatan Flakes dari Ubi Jalar Putih (Ipomea batatas) dan Kacang Hijau (Vigna radiata L.)

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