Kajian sifat fsik dan serat pangan pada gѐblek substitusi daun kelor  (Moringa oleifera L.)

Meiyana, Klara Tri; Dewi, Devillya Puspita; Kadaryati, Sri

doi:10.35842/ilgi.v1i2.38

Cited by 4 publications

(3 citation statements)

References 3 publications

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“…Since 2003, WHO and FAO recommend TDF consumption of >25 g per day. Meanwhile, average consumption of fibres among Indonesian population ranges from 9.9 to 10.7 g per day [14]. Based on the current findings, incorporation of AP powder in food products can be suggested as an alternative dietary fibres source in waffle cones or other products to improve daily consumption of dietary fibres in Indonesia.…”

Section: Total Dietary Fibresmentioning

confidence: 70%

Utilization of Manalagi Apple Pomace and Its Effect on Dietary Fibre, Texture and Sensory of Waffle Cone

Austin

Matita

Soedirga

2022

GCISTEM

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As food waste, apple pomace contains significant amount of dietary fibre that makes it a potential source of dietary fibre. In previous studies, partial substitution of wheat flour using apple pomace flour was done up to 30% due to problems in texture of the products. Since waffle cone shows originally hard texture compared to the previously studied bakery products, the present study expected that the partial substitution can be done beyond 30%. Utilization of local apple pomace, particularly Manalagi apple, as source of dietary fibre was performed to improve nutritional value of waffle cone. Collected pomace was dried at 50°C for 24 hours in a cabinet dryer. Afterwards, the dried pomace was ground with herb grinder and sieved using an 80-mesh sieve to obtain dried apple pomace powder. Objective of this study was to determine the total dietary fibre, hardness, friability as well as some organoleptic properties of waffle cones at 50 and 70 % partial substitution levels. Partial substitution at 50 and 70 % resulted in significant improvement of total dietary fibre at 13.55 and 14.59 %, respectively. Despite of hard and non-crispy texture, comparable sensory properties to the traditionally made waffle cone can still be achieved. Considering the total dietary fiber content, texture and sensory results, 70% partial substitution level is seen as the optimum level with panelists overall acceptance of ‘slightly like’.

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Section: Total Dietary Fibresmentioning

confidence: 70%

Utilization of Manalagi Apple Pomace and Its Effect on Dietary Fibre, Texture and Sensory of Waffle Cone

Austin

Matita

Soedirga

2022

GCISTEM

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“…Kulonprogo Regency is one of the Batik producing regions that is uniquely patterned with shapes resembling mathematical objects. Geblek is a portion of exceptional food from the Kulonprogo area, made from cassava flour [40], [41]. The motif was taken from one of the local specialties called Geblek.…”

Section: Resultsmentioning

confidence: 99%

Etnomathematics: Exploration of Geblek Renteng Batik in Transformation Geometry

Fatkhurohman

Ayuningtyas

Noto

et al. 2021

Numerical: J.Mat and Pend.Mat

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This research is purposed for exploring Ethnomatematics geblek renteng batik in Kulonprogo, and this type of research is a qualitative descriptive with an ethnography approach. The collected data is qualitative, as the resource is gained from the observation, interview, and documentation related to batik geblek renteng the research instrument is a private research. The technic of data collection is gained from deep interview and documentation, the aid that is used in this research is interview guidance and documentation. The validation data is done by doing qualitative descriptive analysis. The result of the research shows that the motifs on batik geblek renteng contain a mathematics concept. The identification results from geblek renteng batik as the triangle elements, parallelogram, translation, reflection, rotation, and dilatation. The math concept on batik geblek renteng in addition to the introduction of culture, it also to be expected for one of the application math learning based on the culture process.

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“…Geblek is made by referring to the [6] method with a few modifications. The geblek dough is made from tapioca, garlic, coriander, grated coconut, and salt.…”

Section: The Process Of Incorporating Bone Flour From Dumbo Catfish I...mentioning

confidence: 99%

The effect of cooking treatments and dumbo catfish (clarias gariepinus) bone flour addition on the characteristics and sensory evaluation of “geblek” kulon progo

Ismiana,

Setiyoko,

Slamet

2023

IOP Conf. Ser.: Earth Environ. Sci.

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Geblek is one of the traditional foods from Kulon Progo Regency, Yogyakarta, Indonesia. The aim of this research was to determine how cooking methods and the addition of dumbo catfish bone flour affect the calcium and phosphorus content, sensory assessment, and chemical qualities of a specific Geblek product. A completely randomized design (CRD) was used for the test design. Steamed and presto cooking methods were used. The incorporation of dumbo catfish bone flour as follows (0%, 5%, 10%, and 15%). The criteria measured were calcium and phosphorus contents, water, ash, protein, fat, and carbohydrate and also the sensory assessment examined. The results indicated that the best quality of geblek was created using the steamed cooking technique and the inclusion of dumbo catfish bone flour at 10% concentration. The characteristics of geblek are as follows water content 33.82% w/w, ash content 5.50% w/w, protein content 4.45% w/w, fat content 8.12% w/w, carbohydrate content by different 48.19% w/w, calcium content 5.52%, phosphorus content 6.47% and accepted by panellists. It can be used as an alternative of dietary intake that can satisfy all of our nutritional demands.

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Kajian sifat fsik dan serat pangan pada gѐblek substitusi daun kelor (Moringa oleifera L.)

Cited by 4 publications

References 3 publications

Utilization of Manalagi Apple Pomace and Its Effect on Dietary Fibre, Texture and Sensory of Waffle Cone

Utilization of Manalagi Apple Pomace and Its Effect on Dietary Fibre, Texture and Sensory of Waffle Cone

Etnomathematics: Exploration of Geblek Renteng Batik in Transformation Geometry

The effect of cooking treatments and dumbo catfish (clarias gariepinus) bone flour addition on the characteristics and sensory evaluation of “geblek” kulon progo

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