Karakteristik Tekstur Roti Manis Dari Tepung, Pati, Serat Dan Pigmen Antosianin Ubi Jalar Ungu

Iswara, Jasmine; Julianti, Elisa; Nurminah, Mimi

doi:10.21776/ub.jpa.2019.007.04.2

Cited by 9 publications

(12 citation statements)

References 1 publication

(1 reference statement)

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The use of different types of fish did not show any impact on the cohesiveness value because each treatment utilized the same concentration of tapioca flour. This is in line with [28], which suggests that a higher amylpectin content in the used flour can increase the compactness value of a product.…”

Section: Texture Analysissupporting

confidence: 81%

Consumer preference, quality, and financial analysis of tekwan made from snakehead, yellow tail, wolf herring, and spanish mackerels

Pratama,

Ustadi

2023

IOP Conf. Ser.: Earth Environ. Sci.

View full text Add to dashboard Cite

Tekwan is a traditional processed fish product from South Sumatra, characterized by its flat shape and small size, resembling fish meatballs. Essentially, tekwan is made using Belida or Snakehead fish, where the fish stocks are running low. Raw materials represent one of the most critical components in a production process. The purpose of this study is to examine the effect of utilizing various fish raw materials on consumer preference, quality, and financial analysis of tekwan. The experimental design employed was a randomized design with 4 treatments and 3 replications. The treatments consisted of snakehead, yellowtail, wolf herring, and Spanish mackerels. The use of different kinds of fish in terms of chemical characteristics shows no apparent differences in fat, water, and ash levels, but significant differences (p<0.05) exist for protein levels. In the physical characteristics of the tekwan, a significant difference (p<0.05) is observed in the hardness value. In the consumer’s preference test, corks and machetes received similar ratings, while yellowtail and mackerel obtained higher preference rates. Based on the financial analysis, snakehead does not seem to be worth the effort, whereas yellowtail, mackerel, and dorab demonstrate business worthiness.

show abstract

Section: Texture Analysissupporting

confidence: 81%

Consumer preference, quality, and financial analysis of tekwan made from snakehead, yellow tail, wolf herring, and spanish mackerels

Pratama,

Ustadi

2023

IOP Conf. Ser.: Earth Environ. Sci.

View full text Add to dashboard Cite

show abstract

“…Cohessivnes merupakan tingkat kekompakkan dari suatu produk. Semakin tinggi nilai cohessivnes suatu produk menandakan bahwa keutuhan atau kekompakkan produk tersebut semakin baik (Iswara et al, 2019). Hasil rerata nilai cohessivnes pada produk engay food berbasis ikan kembung dengan penambahan kedelai hitam dapat dilihat pada Gambar 2.…”

Section: Teksturunclassified

“…Besarnya daya yang dibutuhkan untuk menarik makanan dari permukaan merupakan makna dari adhesion (Haliza et al, 2012). Semakin tinggi nilainya menandakan bahwa produk tersebut memiliki kelengketan bahan yang semakin tinggi (Iswara et al, 2019). Hasil rerata nilai adhesion pada produk engay food berbasis ikan kembung dengan penambahan kedelai hitam dapat dilihat pada Gambar 3.…”

Section: Teksturunclassified

See 1 more Smart Citation

Sifat Kimia dan Fisik Engay Food Berbasis Ikan Kembung dengan Penambahan Kedelai Hitam

2022

View full text Add to dashboard Cite

Engay food is a type of food with a distinctively soft texture that is easy to swallow. This product is classified as a texture-modified food group. The primary ingredient used is mackerel fish, with the added nutritional benefit provided by black soybeans. The purpose of this research was to determine the effect of adding various concentrations of black soybeans on the physical and chemical characteristics of material-based engay food. A completely randomized experimental design was used in this study, which included 200 g of mackerel meat formulation and varying amounts of black soybean flour (0, 5, 10, 15, and 20%). Antioxidant activity, texture, and color were all determined during this study. The results indicated that increasing the concentration of black soybeans had a substantial effect on the chemical and physical properties of engay food made with mackerel. The greater the amount of black soybean added to the formulation, the higher the antioxidant activity, the lower the cohesiveness and gumminess, and the lower brightness of the yellow-red hue. Keywords: Black soybean; chemical; engay food; mackerel fish; physical ABSTRAK Engay food adalah salah satu produk pangan dengan karakeristik tekstur yang lunak sehingga mudah ditelan. Produk ini termasuk dalam dalam kelompok makanan modifikasi tekstur. Bahan utama yang digunakan adalah ikan kembung dengan penambahan kedelai hitam yang diketahui berpotensi untuk meningkatkan nilai gizi. Tujuan penelitian ini untuk mengetahui pengaruh penambahan kedelai hitam terhadap karakteristik kimia dan fisik dari engay food berbasis ikan kembung. Rancangan yang digunakan adalah rancangan acak lengkap dengan formulasi ikan kembung 200 g dan penambahan tepung kedelai hitam sebanyak 0, 5, 10, 15, dan 20%. Analisis yang dilakukan yaitu aktivitas antioksidan, tekstur dan warna. Hasil penelitian menunjukkan bahwa ada pengaruh penambahan konsentrasi kedelai hitam terhadap karakteristik kimia dan fisik dari engay food berbasis ikan kembung. penambahan kedelai hitam yang semakin banyak dalam engay food akan meningkatkan nilai aktivitas antioksidan, menurunkan nilai cohessiveness, adhesion, dan gumminess, akan tetapi menurunkan kecerahan dengan jenis warna yellow-red. Kata Kunci: Engay food; fisik; ikan kembung; kedelai hitam; kimia

show abstract

“…Cohesiveness pempek diduga lebih dipengaruhi oleh penggunaan tepung tapioka yang berkaitan dengan kadar amilopektin. Iswara et al (2019) menjelaskan bahwa sifat amilopektin memiliki daya rekat yang tinggi, oleh karena itu semakin tinggi kadar amilopektin dari tepung yang digunakan cenderung meningkatkan kekompakan (cohesiveness) dari suatu produk.…”

Section: Hasil Dan Pembahasanunclassified

Karakteristik Sensori, Kimia dan Fisik Pempek dari Ikan Tenggiri dan Ikan Kiter pada Berbagai Formulasi

Fadhallah

Nurainy²,

Suroso³

2021

JPPT

View full text Add to dashboard Cite

Pempek is one of traditional snack food from Palembang which made from fish and very popular in Indonesia. The objective of this study was to determine the effect of the combination of barred mackerel fish and pickhandle barracuda fish meat on sensory, chemical and physical properties and to determine the best economic formulation of pempek. This study used the Completely Randomized Design with six level treatments of combination of barred mackerel fish and pickhandle barracuda fish, respectively, 200 g-0 g (P1), 160 g-40 g (P2), 120 g-80 g (P3), 80 g-120 g (P4), 40 g-160 g (P5), and 0 g-200 g (P6). The characteristics of pempek was observed on the sensory (color, aroma, taste, texture and overall acceptance), chemical (moisture and protein content), and physical properties (hardness, cohesiveness, springiness). The result showed that the treatment only has a significant effect on color parameter of sensory properties. The higher amount use of pickhandle barracuda fish significantly reduced the panelist preference on color. The best formulation chosen was the combination of 40 g barred mackerel fish and 160 g pickhandle barracuda with the economic total raw material cost Rp 12.750. This formulation is recommended to produce pempek with best quality and economic cost. Keywords: economic, formulation, pempek, sensory properties

show abstract

Karakteristik Tekstur Roti Manis Dari Tepung, Pati, Serat Dan Pigmen Antosianin Ubi Jalar Ungu

Cited by 9 publications

References 1 publication

Consumer preference, quality, and financial analysis of tekwan made from snakehead, yellow tail, wolf herring, and spanish mackerels

Consumer preference, quality, and financial analysis of tekwan made from snakehead, yellow tail, wolf herring, and spanish mackerels

Sifat Kimia dan Fisik Engay Food Berbasis Ikan Kembung dengan Penambahan Kedelai Hitam

Karakteristik Sensori, Kimia dan Fisik Pempek dari Ikan Tenggiri dan Ikan Kiter pada Berbagai Formulasi

Contact Info

Product

Resources

About