Formulasi, Karakterisasi, Dan Optimasi Waktu Rehidrasi Produk Nasi Kuning Instan

Widowati, Sri; Asni, Nur; Nuraeni, Farida

doi:10.21082/jpasca.v17n2.2020.95-107

Cited by 6 publications

(6 citation statements)

References 4 publications

(4 reference statements)

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“…The bulk density is the ratio of the mass of anchovy powder to its volume, including the contribution of the interparticulate void volume. Bulk density is expressed in g/mL, because the measurements are made using cylinders, which provide volume in mL [9]. The formula used is:…”

Section: Bulk Densitymentioning

confidence: 99%

Nutritional and Functional Characterization of the Anchovy (Stolephorus indicus) Powder Produced by Conventional Drying and Foam Mat Drying

Windya Kusumaningtyas,

Laily,

Sudiarti

2024

BIO Web Conf.

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Anchovies (Stolephorus indicus) are abundant in both macro and micronutrients, including protein, carbohydrates, fat, and calcium. Their rich nutritive value has led to numerous applications in the food industry, particularly in fortifying food products for vulnerable groups. Proximate analysis is indispensable in the food industry for product development and quality control. The objectives of this study were to assess the proximate composition and functional properties of anchovy powder obtained through oven drying and foam mat drying. The characterization of anchovy powder encompassed functional properties, such as water solubility index, water absorption capacity, and physical parameters like colour and bulk density, as well as proximate chemical parameters. The results demonstrated that the protein content of anchovy powder obtained through oven drying was significantly higher than that from foam mat drying (p<0.05). The primary component of fish powders was protein (71.43±0.14%), followed by lipids (4.45±0.06%), ash (14.59±0.09%), moisture (8.55±0.01%), and carbohydrates (1.00±0.01%). Nevertheless, increasing the quantity of foaming agent did not enhance the solubility or water absorption capacity of the anchovy powder, despite the concurrent increase in its protein content.

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Section: Bulk Densitymentioning

confidence: 99%

Nutritional and Functional Characterization of the Anchovy (Stolephorus indicus) Powder Produced by Conventional Drying and Foam Mat Drying

Windya Kusumaningtyas,

Laily,

Sudiarti

2024

BIO Web Conf.

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“…hasil uji tekstur menunjukkan konsentrasi tepung sorgum dan tepung daun katuk tidak berpengaruh nyata terhadap tekstur cookies. Tidak adanya perbedaan tekstur ini dipengaruhi oleh peningkatan dan penurunan nilai kekerasan berhubungan dengan penguapan air dan tingkat ketebalan (Widowati, Asni, & Nuraeni, 2020), sedangkan pada proses pembuatan cookies menggunakan suhu dan waktu serta ketebalan yang sama. Produk cookies sebelum dipanggang ditimbang dengan berat 10 gr baru kemudian dipipihkan dengan ketebalan yang sama.…”

Section: Teksturunclassified

Pengaruh Konsentrasi Tepung Sorgum dan Tepung Daun Katuk Terhadap Sifat Sifat Fisik, Kimia dan Hedonik Cookies

Lestari,

Wibisono

2023

jofe

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Cookies are a type of dry cake that is similar to biscuits and is popular in Indonesia. This research aims to determine the effect of the concentration of sorghum flour and katuk leaf flour on the physical, chemical and hedonic properties of cookies and determine the product with the best treatment. This research used a Randomized Block Design with 5 treatments adding katuk leaf flour (0%, 5%, 10%, !5% and 20%) and 3 replications. The research results showed that the concentration of sorghum flour and katuk leaf flour had a significant effect on the hedonic test and the hedonic quality of color, taste and aroma, as well as on the color test results (L, a, b). However, it had no real effect on water content, carbohydrates, protein, texture as well as hedonic tests and hedonic quality of texture. Treatment P1, namely adding 5% katuk leaf flour to the cookies, gave the best results from the hedonic test and hedonic quality and color (L, a, b).

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“…Penelitian ini sejalan dengan penelitian (Cahyaningtyas et al, 2014) menyatakan bahwa, semakin tinggi konsentrasi tepung labu kuning yang diberikan pada produk eggroll labu kuning maka kadungan protein akan semakin menurun. Widowati (2003) mengemukakan bahwa banyaknya tepung labu kuning yang digunakan maka akan mengalami penurunan terhadap kandungan protein yang dihasikan, hal ini dikarenakan oleh rendahnya kandungan gluten pada bahan.…”

Section: Kadar Proteinunclassified

Karakteristik Kimia dan Organoleptik Cookies Tersubstitusi Tepung Labu Kuning

Maulidya B,

Augustyn,

Palijama

2023

JASPT

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Cookies are a form of instant food preparation made from a mixture of the main ingredients of wheat with the addition of sugar, butter, and others. There is a need for local food ingredients that can replace some wheat flour to add the nutritional content of cookies, especially vitamin A, and reduce the use of wheat flour by substituting pumpkin flour in making cookies. This study aims to determine the best agent of pumpkin flour substitution on cookies' chemical and organoleptic characteristics. This study used a completely randomized design with a single factor: pumpkin flour substitution with 4 treatment levels 0%, 20%, 40%, and 60%. The results showed that cookies with 20% pumpkin flour substitution treatment were the best treatment based on chemical characteristics, including moisture content 6.34%, ash content 2.22%, fat content 22.52%, protein content 9.57%, carbohydrate content 59.32% and 0.79% crude fiber content, as well as organoleptic characteristics both hedonic and hedonic quality include color 3.0 (like) and 3.12 (yellow), taste 3.00 (like) and 2, 33 (slightly pumpkin flavoured), texture 3.00 (like) and 2.33 (a bit crunchy), and overall 3.00 (like).

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Formulasi, Karakterisasi, Dan Optimasi Waktu Rehidrasi Produk Nasi Kuning Instan

Cited by 6 publications

References 4 publications

Nutritional and Functional Characterization of the Anchovy (Stolephorus indicus) Powder Produced by Conventional Drying and Foam Mat Drying

Nutritional and Functional Characterization of the Anchovy (Stolephorus indicus) Powder Produced by Conventional Drying and Foam Mat Drying

Pengaruh Konsentrasi Tepung Sorgum dan Tepung Daun Katuk Terhadap Sifat Sifat Fisik, Kimia dan Hedonik Cookies

Karakteristik Kimia dan Organoleptik Cookies Tersubstitusi Tepung Labu Kuning

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