Improving Non-wheat Flour Quality As a Form of Local Food Conservation

Soesilowati, Etty; Kariada, Nana; Paramita, Octavianti

doi:10.18502/kss.v3i18.4708

Cited by 3 publications

(3 citation statements)

References 1 publication

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The lead pollution comes from kerosene combustion, which leads to contamination of flour, dough, kneading tools, machines, and workers. This result is harmonious with Zou et al, [17], Torbica et al, [18] and Soesilowati et al, [19] results. Figure 2 indicates the difference in toxicity level after 3.5 minutes of the beginning of the baking process.…”

Section: Proposed Working Methodssupporting

confidence: 89%

Biofuel Addition to Kerosene-A Way to Reduce the Level of Contamination

Majdi¹,

Habeeb

Chaichan

2020

ARFMTS

View full text Add to dashboard Cite

This study suggests a solution to a substantial dilemma in Iraqi society. The pollutants resulted from Kerosene combustion in the stonemasonry ovens, which emits variable types of pollutants to the air and products. Biofuels produced from edible food wastes have been added to kerosene at different percentages to reduce toxicity levels, most notably the lead portion in kerosene. The results of the study show that the kerosenebiofuel blends are clean and free of lead and sulfur compounds, in addition to the availability of production potential. The use of food wastes in the production of biofuels is an economical solution to waste accumulation. The study was conducted on a stone kiln in Baghdad. Lead ratios were measured in kerosene samples and different proportions of kerosene-biofuels blends. The samples produced in the oven and two cases of the initial and final baking process were also analyzed. The results revealed that the process of mixing biofuels with kerosene reduces the proportion of lead, which is directly proportional to the proportion of biofuels, accompanied by an increase in the relative baking time (ineffective) due to the different calorific value of biofuels.

show abstract

Section: Proposed Working Methodssupporting

confidence: 89%

Biofuel Addition to Kerosene-A Way to Reduce the Level of Contamination

Majdi¹,

Habeeb

Chaichan

2020

ARFMTS

View full text Add to dashboard Cite

show abstract

“…Banyak upaya telah dilakukan untuk mengganti tepung gandum di dalam pembuatan beberapa jenis makanan seperti kue-kue basah, kue kering, roti, mie dan makanan tradisional lainnya sebagai hidangan favorit di Indonesia dapat digantikan dengan penggunaan tepung dari umbi dan tanaman akar (Retnowati et al 2019). Umbi dan tanaman akar dalam bentuk tepung mudah diolah menjadi berbagai produk olahan untuk memperkuat ketahanan pangan, diversifikasi pangan juga digunakan sebagai obat tradisional (Soesilowati et al 2019, Chandrasekara & Kumar 2016.…”

Section: Pendahuluanunclassified

Nutrisi dan Uji Hedonik Kue dengan Menggunakan Subtitusi Tepung Umbi Gadung (Dioscorea hispida Dennst) Fermentasi

Soeka¹,

Sulistiyani²,

Yuliani³

2022

JBI

View full text Add to dashboard Cite

The use of wheat flour as the main raw material in food processing is increasing so that materials can be substituted to maintain food diversivity. One of the tuber plants that contains nutrition and has the potential to replace the use of wheat flour is gadung flour (Dioscorea hispida) flour. This study, used gadung flour without fermentation with Cyanide-free treatment and cyanide-free fermented. The parameters measured in gadung flour cakes without and with fermentation are carbohydrate levels, fat, protein, water, ash, crude fiber, dietary fiber, amylose, and amylopectin were analyzed descriptively. The microstructure of cake from yam flour without and with fermentation is seen using a SEM (Scanning Electro Microscopy) microscope. Organoleptic tests on the liking level (hedonic test) of cake against taste, aroma, texture, and color. Data were analyzed using One-Way Anova. The hedonic value of the aroma and flavor on cakes substituted by gadung flour with fermented treatment shows a lower value (rather popular) than the treatment without fermentation (control). The results of the analysis of carbohydrate, fat, protein, water, ash, coarse fibers, food fibers, amylose, and amylopectin show a decrease in nutritional levels of cake with fermentation than without fermentation. At the preference level for color of products from fermentation flour are more popular because it has a more attractive and bright color display. The level of preference for fermented and control flour texture is still diverse, this is due to differences in tastes in the recipient community which is influenced by many factors

show abstract

“…Noodle companies account for the most significant share of flour consumption, at 55 percent, followed by bread producers at 22 percent and biscuit manufacturers at 18 percent. Most grain imports originate from Australia, Canada, the United States, Russia, Ukraine, Kazakhstan, India, Pakistan, Brazil, and Argentina [3].…”

Section: Introductionmentioning

confidence: 99%

Characteristics of Wet Noodles from Mixed Flour (Wheat and MOCAF) and Butterfly Pea Flower Powder

Herlina,

Nashiroh,

Palupi

et al. 2024

Int. J. Adv. Sci. Eng. Inf. Technol.

View full text Add to dashboard Cite

Modified cassava flour (MOCAF) is a potential ingredient that can be applied to various products, especially when combined with wheat flour. However, previous research has shown that the combination of MOCAF and wheat flour produces low-quality noodle products. Adding polyphenol compounds from butterfly pea flowers will improve wet noodles' functional and nutritional properties. This study aimed to determine the effect of adding butterfly pea flower powder on the wheat flour and MOCAF mixture and its characteristics in wet noodles with varying percentages of butterfly pea flower powder. The method used in this research is a laboratory experiment. In this study, adding butterfly pea powder was 1%, 2%, 3%, 4%, and 5%. Modified cassava flour characteristics studied included thermal, rheological, and functional properties. The results showed that the percentage of butterfly pea flower powder affected the rheological and thermal properties of the flour mixture. The addition of 5% butterfly pea flower powder was the best treatment, with a cooking shrinkage value of 1.97%, water absorption of 20.79%, chewiness of 9.81%, total polyphenols of 0.26 mg/g, antioxidant activity of 26.15%, level of preference for color 5.23, level of choice for aroma 4.97, level of choice for texture 3.97, level of choice for taste 4.8, and level of preference for overall 4.8. The use of butterfly pea flower powder in wheat flour and its application in wet noodles has been proven to improve functional properties and health benefits for consumers.

show abstract

Improving Non-wheat Flour Quality As a Form of Local Food Conservation

Cited by 3 publications

References 1 publication

Biofuel Addition to Kerosene-A Way to Reduce the Level of Contamination

Biofuel Addition to Kerosene-A Way to Reduce the Level of Contamination

Nutrisi dan Uji Hedonik Kue dengan Menggunakan Subtitusi Tepung Umbi Gadung (Dioscorea hispida Dennst) Fermentasi

Characteristics of Wet Noodles from Mixed Flour (Wheat and MOCAF) and Butterfly Pea Flower Powder

Contact Info

Product

Resources

About