Karakteristik Organoleptik Formulasi Biskuit Berbasis Tepung Labu Kuning (Cucurbita moschata), Tepung Kacang Koro (Mucuna prurien), dan Tepung Sagu (Metroxilon sago) (The Organoleptic Characteristics of Biscuit Formulation with Curcubita moschata, Mucuna prurien, and Metroxilon sago Based

Wati, Rachma; Novita, Rosi; Miko, Ampera

doi:10.21776/ub.ijhn.2016.003.suplemen.10

Cited by 3 publications

(6 citation statements)

References 2 publications

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“…Follow-up tests with the Wilcoxon Sign Rank Test found significant differences in the formulas F1-F0 (p=0.008) and F2-F0 (p=0.048). The color of the formula darkens as the pumpkin puree concentration increases 17,18 . Ambon banana also cause brown discoloration due to enzymatic reactions, especially the content of polyphenol oxidase enzymes 19 .…”

Section: Acceptance Test Results (Hedonic Test)mentioning

confidence: 99%

“…Ambon banana also cause brown discoloration due to enzymatic reactions, especially the content of polyphenol oxidase enzymes 19 . Other ingredients, namely sugar and butter, have an effect by causing a dark color due to interactions between nutrients 17 .…”

Section: Acceptance Test Results (Hedonic Test)mentioning

confidence: 99%

“…The texture produced by the control formula is very chewy with a dense tendency, while the modified formula has a chewy but soft texture, so it can be said that Mochi skin is easy to consume. Pumpkin has good gelatinization properties, producing dough with reasonable consistency, elasticity, viscosity, and elasticity 17 . It can affect the texture of the Mochi skin, which is more supple.…”

Section: Figure 2 Level Of the Likeness Of Yellow Pumpkin And Ambon B...mentioning

confidence: 99%

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Nilai Daya Terima dan Kandungan Antioksidan pada Kulit Mochi dengan Substitusi Labu Kuning (Cucurbita Moschata) dan Penambahan Pisang Ambon (Musa Paradisiaca Var. Sapientum. L) sebagai Kudapan untuk Lansia

Putri,

Farapti

2023

AMNT

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Latar Belakang: Lansia memiliki resiko penyakit degeneratif seperti stroke, hipertensi, jantung koroner dan lainnya. Lansia mengalami penurunan kemampuan makan karena perubahan fisiologis, sehingga pembuatan snack padat gizi diperlukan untuk mengatasi hal tersebut. Mochi adalah kudapan semi basah yang dikenal masyarakat. Kulit mochi dengan substitusi labu kuning dan penambahan pisang ambon ditujukan sebagai kudapan sumber antioksidan alami (vitamin A & C) dalam mengatasi permasalahan penyakit degeneratif. Tujuan: Mengetahui nilai daya terima dan kandungan nutrisi kulit mochi dengan substitusi labu kuning (Cucurbita Moschata) dan penambahan pisang ambon (Musa Paradisiaca Var. Sapientum.L). Metode: Jenis penelitian merupakan eksperimental murni dengan rancangan acak kelompok 3 perlakuan modifikasi substisusi puree labu kuning dengan persentase 30%, 40%, 50% serta penambahan puree pisang ambon seberat 50 gram dalam 1 resep. Selanjutnya dilakukan pengujian daya terima berupa uji hedonik tingkat kesukaan oleh 65 panelis. Hasil formula yang digemari selanjutnya dilakukan uji laboratorium kandungan vitamin A dan C dengan spektrofotometri. Uji statistik dilakukan dengan Friedman dan Wilcoxon Sign Rank Test. Hasil: Formula F3 (substitusi labu kuning 50% dan penambahan pisang ambon 50 gram) memberikan nilai yang baik pada indikator warna (3,12), bentuk (3,12), aroma (3,34), tekstur (3,28), rasa (3,34) dan keseluruhan (3,34). Kandungan gizi formula F3/porsi (60 gram) berdasarkan perhitungan TKPI adalah energi 112,42 kkal; protein 1,17 g; karbohidrat 24,38 g; lemak 1,28 g; vitamin A 59,99 µg; vitamin C 1,81 mg. Kesimpulan: Kulit mochi dengan substiusi labu kuning dan penambahan pisang ambon memiliki nilai daya terima yang baik serta memiliki kandungan gizi yang meningkat bila dibandingkan dengan formula kontrol.

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Section: Acceptance Test Results (Hedonic Test)mentioning

confidence: 99%

Section: Acceptance Test Results (Hedonic Test)mentioning

confidence: 99%

Section: Figure 2 Level Of the Likeness Of Yellow Pumpkin And Ambon B...mentioning

confidence: 99%

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Nilai Daya Terima dan Kandungan Antioksidan pada Kulit Mochi dengan Substitusi Labu Kuning (Cucurbita Moschata) dan Penambahan Pisang Ambon (Musa Paradisiaca Var. Sapientum. L) sebagai Kudapan untuk Lansia

Putri,

Farapti

2023

AMNT

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“…Fat content provides energy of 9 kcal/gram, while protein and carbohydrates provide energy of 4 kcal. 7 Based on the results of statistical tests using the ANOVA test, the value of p = 0,001 (p<0,05) was obtained, meaning that the mackerel fish flour substitution treatment had a significant effect on the energy content of sago cookies.…”

Section: Energy Content Of Sago Cookies Substitute Mackerel Flourmentioning

confidence: 99%

“…6 Providing additional food in the form of biscuits made from local food is one of the efforts that can be made to reduce nutritional problems in toddlers in Indonesia. 7 Cookies are a type of biscuit made of soft, crunchy dough and when broken, the texture looks less dense. 8 Cookies are practical food because they can be eaten at any time and good packaging, cookies have a relatively long shelf life.…”

Section: Introductionmentioning

confidence: 99%

Acceptability and energy protein content of sago cookies with mackerel substitution as an additional food for the malnourished toddlers

Mayasari,

Lusviana Widiany,

Astriana

2023

AOWMC

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Background: Providing additional food in the form of cookies is one of the efforts to reduce the problem of malnutrition in toddlers. Sago is one of Indonesia's local foods as a raw material for cookies, which is containing high carbohydrates but low in protein. It is necessary to substitute sago with mackerel, which is containing high protein and linolenic acid. This study aims to determine the effect of mackerel flour subtitution on the acceptability and energy protein content of sago cookies. Methods: This was an experimental study with a completely randomized design. There were four variations of mackerel flour substitution, namely 0% (A) as control, 5% (B), 10% (C), 15% (D). The substitution of mackerel flour as independent variable, while the dependent variables were an acceptability, energy content, protein content. Data were statistically analyzed using ANOVA. Results: Statistical test to determine the difference in sago cookies showed p-value = 0,860 for the acceptability, p-value = 0,001 for the energy content, p-value = 0,000 for the protein content. Conclusion: The substitution of mackerel flour has a significant effect on the energy and protein content, but it has no effect on the acceptability of sago cookies.

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Effects of flour, dye and binder types on the proximate properties of analog rice

Anwar

Noviasari

Assyifa

et al. 2023

IOP Conf. Ser.: Earth Environ. Sci.

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Various types of non-rice food in Indonesia can be used produced analog rice, which is more nutritious than rice to support diversification programs in Indonesia. Taro flour and breadfruit flour are local carbohydrate sources that can be processed into analog rice. To improve the attractiveness of analog rice and enrich its nutritional content, natural food dyes are usually added. Binders are also used to modify the texture and cohesiveness of analog rice. The aimed of this research to determine the proximate properties of analog rice made from taro and breadfruit flours with addition of natural dyes and binders. This study tested three variables namely: the type of flour (taro and breadfruit), type of dye (beetroot and butterfly pea flower), and type of binder (CMC and carrageenan). The results showed that analog rice had an average water content of 3.25%, ash content of 2.72%, protein content of 7.66%, fat content of 2.00%, and carbohydrate content of 82.64%. The best formula was analog rice prepared from a combination of breadfruit flour, beetroot, and CMC with moisture, ash, fat, protein, and carbohydrate contents of 3.17%, 2.96%, 1.41%, 8.17%, and 82.65%, respectively. Based on the results obtained, the carbohydrate source of taro and breadfruit flour with the addition of natural dyes of beetroot and butterfly pea flower, as well as using CMC and carrageenan can produce analog rice that has good nutritional content (proximate properties).

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Karakteristik Organoleptik Formulasi Biskuit Berbasis Tepung Labu Kuning (Cucurbita moschata), Tepung Kacang Koro (Mucuna prurien), dan Tepung Sagu (Metroxilon sago) (The Organoleptic Characteristics of Biscuit Formulation with Curcubita moschata, Mucuna prurien, and Metroxilon sago Based

Abstract: Cucurbita moschata), Tepung Kacang Koro (Mucuna prurien), dan Tepung Sagu (Metroxilon sago) (The Organoleptic Characteristics of Biscuit Formulation with Curcubita moschata, Mucuna prurien, and Metroxilon sago Based

Cited by 3 publications

References 2 publications

Nilai Daya Terima dan Kandungan Antioksidan pada Kulit Mochi dengan Substitusi Labu Kuning (Cucurbita Moschata) dan Penambahan Pisang Ambon (Musa Paradisiaca Var. Sapientum. L) sebagai Kudapan untuk Lansia

Nilai Daya Terima dan Kandungan Antioksidan pada Kulit Mochi dengan Substitusi Labu Kuning (Cucurbita Moschata) dan Penambahan Pisang Ambon (Musa Paradisiaca Var. Sapientum. L) sebagai Kudapan untuk Lansia

Acceptability and energy protein content of sago cookies with mackerel substitution as an additional food for the malnourished toddlers

Effects of flour, dye and binder types on the proximate properties of analog rice

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