Karakteristik Cookies Dari Tepung Sorgum Dan Tepung Almond Dengan Pemanis Stevia Dan Gula Kelapa Kristal

Sustriawan, Budi; Aini, Nur; Setyawati, Retno; Hania, Rifka; Tresna, Revilla; Irfan, Reza

doi:10.21107/agrointek.v15i3.9040

Cited by 6 publications

(5 citation statements)

References 5 publications

(5 reference statements)

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“…The green color is produced from chlorophyll, tannins, flavonoids, steroids, and alkaloids [29]. Reducing sugar levels also affects the color of candy nougat because of the reaction of reducing sugars with amino acids (Maillard reaction) to produce a brown color [30].…”

Section: Formulamentioning

confidence: 99%

Formula Optimization and Product Design Analysis of Nougat with Purple Sweet Potato (Ipomoea batatas L), Cowpea (Vigna unguiculata L.) and Stevia Leaves (Stevia rebaudiana)

Milendia,

Waspodo

2024

IOP Conf. Ser.: Earth Environ. Sci.

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This study aims to determine the priority attributes of nougat with purple sweet potato, cowpea, and stevia leaves, optimize the nougat formulation from the organoleptic aspect, and determine the physicochemical characteristics of nougat. The research method used the Kano model and the central composite design (CCD) response surface methodology (RSM). The results of this study indicate that the attributes that influence consumer satisfaction are purple color, block shape, and low-calorie natural sweeteners. The optimum formulations obtained from purple sweet potato, cowpea, and stevia leaves were 20%, 1.5%, and 0.15% (Formula A14). Nougat products produce a moisture content of 6.09%-7.35%, ash content of 0.73%-1.95%, reducing sugar content of 11.50-17.11%, sucrose content of 35.14-49.38%, total color difference of 38.15-85.40; and hardness 0.357835-10.455 N. All formulations comply with SNI 3547.2-2008 (soft candy not jelly).

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Section: Formulamentioning

confidence: 99%

Formula Optimization and Product Design Analysis of Nougat with Purple Sweet Potato (Ipomoea batatas L), Cowpea (Vigna unguiculata L.) and Stevia Leaves (Stevia rebaudiana)

Milendia,

Waspodo

2024

IOP Conf. Ser.: Earth Environ. Sci.

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“…Canola oil can be used as a substitute for butter [25]. Stevia is low in sugar but provides a sweeter taste that is higher than regular sugar, low in calories, suitable for diabetics, and safe for longterm use; stevia sugar has 4.5% reducing sugar [26].…”

Section: Literature Reviewmentioning

confidence: 99%

Study of the Preference Value of High-Fiber Crackers

Patrisiya,

Rosida,

Wicaksono

2023

ajarcde

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Crackers are a type of biscuit made from hard dough that has been fermented. They are flat, have a salty taste, have a crunchy texture, and have layers when broken. Fermentation time influences the product's appearance, aroma, and nutritional quality. The Indonesian population does not consume enough fiber, which can increase obesity rates. Dietary fiber is contained in mocaf flour, red bean flour, and rice bran. The research aims to determine the proportion of wheat flour, mocaf flour, red bean flour, and rice bran with variations in fermentation time, on the preference value of crackers. This research used a Completely Randomized Design (CRD), arranged factorially with 2 factors. Factor I is the ratio of wheat flour, mocaf flour, red bean flour, and rice bran 70:21:4.5:4.5; 70:15:7.5:7.5; and 70:9:10.5:10.5. Factor II fermentation time 20 minutes; 40 minutes; and 60 minutes. The best treatment is crackers with a ratio of 70:21:4.5:4.5 with 40 minutes of fermentation. It has a color score of 3.38 (brownish yellow), an aroma score of 3.36 (normal), a taste score of 3.40 (normal), and a texture score of 3.36 (normal).

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“…Gula kelapa memiliki sifat mudah menarik air atau higroskopis sehingga tekstur gula mudah menjadi lembek atau berair (Sulistyaningrum et al, 2015). Menurut Sustriawan et al (2021), gula sederhana yang termasuk kedalam golongan gula pereduksi dapat menyebabkan gula menjadi higroskopis karena memiliki gugus polihidroksi yang dapat membentuk ikatan hidrogen dengan air. Selain itu, perubahan organoleptik ini diperjelas oleh gambar visual organoleptik pada Tabel 2 yang menunjukkan perubahan organoleptik yang terjadi yaitu tekstur sebelumnya keras, kering dan tidak berair berubah menjadi sedikit lembek, kurang kering dan berair, sementara warna sampel berubah dari normal menjadi sedikit gelap.…”

Section: Kadar Air Kritis (Mc)unclassified

Penggunaan kemasan plastik polietilen biodegradable terhadap umur simpan gula kelapa

Hadiati¹,

Rohmayanti²

2022

profood

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Gula kelapa merupakan golongan gula merah atau palma berbentuk cetak atau granula yang dapat dikemas menggunakan plastik polietilen. Penelitian ini bertujuan untuk menetukan umur simpan gula kelapa cetak dan granula yang disimpan dalam kemasan plastik polietilen konvensional dan biodegradable. Penelitian ini terdiri dari dua tahapan utama, yaitu tahap preparasi dan pengujian umur simpan menggunakan metode accelerated shelf-life testing dengan pendekatan kadar air kritis. Parameter yang diuji meliputi kadar air awal sampel, bobot kering sampel, kadar air kritis sampel, luas kemasan, dan permeabilitas kemasan sebelum menentukan umur simpan produk gula kelapa. Hasil analisis statistic menunjukkan bahwa gula kelapa yang disimpan dalam kemasan polietilen biodegradable dan jenis gula kelapa granula memiliki umur simpan yang lebih lama dibandingkan gula kelapa yang disimpan dalam polietilen konvensional. Gula kelapa granula yang dikemas dalam plastik PE biodegradable memiliki umur simpan yang paling lama, yaitu selama 1192 hari, sedangkan gula kelapa cetak dalam kemasan polietilen konvensional memiliki umur simpan yang paling pendek, yaitu 366 hari.

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Karakteristik Cookies Dari Tepung Sorgum Dan Tepung Almond Dengan Pemanis Stevia Dan Gula Kelapa Kristal

Cited by 6 publications

References 5 publications

Formula Optimization and Product Design Analysis of Nougat with Purple Sweet Potato (Ipomoea batatas L), Cowpea (Vigna unguiculata L.) and Stevia Leaves (Stevia rebaudiana)

Formula Optimization and Product Design Analysis of Nougat with Purple Sweet Potato (Ipomoea batatas L), Cowpea (Vigna unguiculata L.) and Stevia Leaves (Stevia rebaudiana)

Study of the Preference Value of High-Fiber Crackers

Penggunaan kemasan plastik polietilen biodegradable terhadap umur simpan gula kelapa

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