Karakteristik Sifat Fisiko-Kimia Dan Thermal Serta Penerima Organoleptik Kue Sagon Berbasis Tepung Pisang

Kue sagon makanan tradisional tersebar Indonesia terdiri tepung ketan putih, kelapa parut, gula, telur dipanggang, disajikan agenda besar. Inovasi subtitusi kabocha dengan kelapa parut mengetahui gizi, rasa, tekstur dan warna kue sagon. Subtitusi terdiri 3 formula yaitu kue sagon subtitusi kabocha 60 persen: kelapa parut 40 persen, kabocha 70 persen : kelapa parut 30 persen dan kabocha 80 persen : kelapa parut 20 persen. Hasil uji proksimat (protein, karbohidrat, air, lemak, abu dan serat pangan) nilai tertinggi sampel kue sagon subtitusi kabocha 60 persen : kelapa parut 40 persen protein (14,541 gr/100 gr,), lemak (17,71gr/100 gr) dan abu (5,737 gr/100 gr). Nilai bagian tertinggi uji proksimat pada sampel kue sagon subtitusi kabocha 80 persen: kelapa parut 20 persen karbohidrat (58,272 persen), air (11,5645 gr/100 gr) serat pangan (45,4635 gr /100 gr), kandungan beta karoten tertinggi 1188,142 gr /100 gr.

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Nutrient Content, Organoleptic Quality, and Shelf Life of Sagon Substitute From Lindur (Bruguiera gymnorrhiza L.) and Soybean Flour (Glycine max L.), as an Alternative Emergency Food

Afifah

Ningrum

Syahidah

et al. 2022

Front. Nutr.

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Lindur (Bruguiera gymnorrhiza L.) fruit as a mangrove species has not been widely developed. However, the combination of lindur fruit functional food with soybean flour has high carbohydrates and protein potential to serve as an additional food product in emergency conditions. Therefore, this study aims to evaluate the nutritional content, dietary fiber, organoleptic quality, and sagon shelf-life estimation of lindur and soybean flour, in accordance with emergency food quality requirements. The shelf life was determined using the Accelerated Shelf-life Testing (ASLT) method with the Arrhenius equation, where the sample was stored in an incubator at a temperature of 27, 37, as well as 47°C for 30 days, and the water content, peroxide number, and free fatty acid content were tested every 5 days. In addition, formulation P1 comprising 45% lindur flour and 35% soybean flour was discovered to be the best formulation, with a composition of 251.5 kcal/bar of energy, 6.3 g of fat, 4.4 g of protein, 30 g of carbohydrates, 15.79% dietary fiber, 1.84% ash content, and 4.03% water content. Therefore, the nutritional content of sagon substitution for lindur flour is in accordance with the emergency food quality requirements, except for the protein content. Also, the P2 sagon sample’s shelf life was estimated to be 37 days in polypropylene plastic packaging at a room temperature of 27°C.

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Karakteristik Sifat Fisiko-Kimia Dan Thermal Serta Penerima Organoleptik Kue Sagon Berbasis Tepung Pisang

Cited by 3 publications

References 5 publications

Nutritional characteristics of sagon cake with breadnut seed (Artocarpus communis G.Forst) flour by variations of flouring process

Nutritional characteristics of sagon cake with breadnut seed (Artocarpus communis G.Forst) flour by variations of flouring process

Pengaruh Subtitusi Kelapa Parut (Cocos Nucifera) dalam Pembuatan Kue Sagon Kabocha (Cucurbita Maxima. L) sebagai Inovasi Kuliner Magetan

Nutrient Content, Organoleptic Quality, and Shelf Life of Sagon Substitute From Lindur (Bruguiera gymnorrhiza L.) and Soybean Flour (Glycine max L.), as an Alternative Emergency Food

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