Pemanfaatan Tepung Ampas Kelapa sebagai Sumber Serat Pangan dan Aplikasinya pada Nugget Jamur Tiram

Putri, Meddiati Fajri

doi:10.21009/jkkp.042.05

Cited by 13 publications

(14 citation statements)

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“…The coconut flour added to gandos is coconut flour which produces a fragrant and distinctive coconut odour during the processing. According to [11], this odour is easily reduced during the heating process (processing). The odour is formed from the flavour compounds contained, but the flavour compounds evaporate easily during heating process.…”

Section: Sensory Characteristics Of Gandos With the Addition Of Diffe...mentioning

confidence: 99%

Quality improvement of Indonesia traditional snack “Gandos” through the substitution of grated coconut on sensory, chemical characteristics, and TPC value

Affandi,

Khotimah,

Afiah

et al. 2023

IOP Conf. Ser.: Earth Environ. Sci.

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Gandos or pancong is a traditional snack, a type of semi-wet cake that is easily damaged and have a short shelf life. The quality of gandos is easily decreased because this snack is made from grated coconut which easily meets lipid oxidation. Quality improvement of gandos is needed to increase the selling value. The purpose of this study is to improve the quality of gandos by evaluating the sensory, chemical, and microbiological characteristics. The experimental design used was a one-factor Completely Randomized Design with three different treatments of coconut, namely F1 (coconut flour), F2 (pasteurized grated coconut), and F3 (boiled grated coconut). The tests carried out were sensory characteristics (appearance, aroma, flavor, texture, & overall), chemical characteristic (free fatty acid, moisture content, and ash content), and microbiological characteristic (total plate count). The hedonic test result showed that gandos with pasteurized grated coconut have the highest acceptance. This gandos has 36.601% of moisture content, 2.473% of ash content, 0.537% of FFA, and 4,4 x 103 CFU of TPC value. Gandos with pasteurized grated coconut has lower moisture content compared to the control. Based on the TPC test, gandos were not safe to consume in the 24th hour.

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Section: Sensory Characteristics Of Gandos With the Addition Of Diffe...mentioning

confidence: 99%

Quality improvement of Indonesia traditional snack “Gandos” through the substitution of grated coconut on sensory, chemical characteristics, and TPC value

Affandi,

Khotimah,

Afiah

et al. 2023

IOP Conf. Ser.: Earth Environ. Sci.

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“…Kelapa sering dikenal dengan tumbuhan seribu guna, karena semua bagian dari satu pohon kelapa utuh dapat dimanfaatkan. Salah satu bagian kelapa yang sangat penting ialah santannya (Putri, M. F. 2014). Santan kelapa yang digunakan masyarakat untuk bahan campuran makanan menghasilkan limbah berupa ampas kelapa yang hanya dibuang dan dibiarkan membusuk.…”

Section: Pendahuluanunclassified

Rancang Bangun Mesin Penepung Guna Mendukung Pemanfaatan Ampas Kelapa Di Desa Jeruju Besar

Imansyah

2023

Jurnal Pengabdi

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Desa Jeruju Besar yang terletak di Kecamatan Sungai Kakap, Kabupaten Kubu Raya, Kalimantan Barat ini memiliki beberapa hasil perkebunan dan pertanian yang berpotensi layak untuk dikembangkan lebih lanjut. Salah satu hasil perkebunan yang menarik perhatian adalah kelapa. Setelah dilakukan survey, diketahui bahwa warga Desa Jeruju Besar hanya menjual kelapa utuh atau diolah menjadi santan saja, sedangkan ampas kelapa yang sudah diperas dibuang begitu saja. Ampas kelapa juga kadang dijadikan sebagai pakan ternak namun masih jarang masyarakat mengelolahnya karena masih diperlukannya beberapa bahan campuran lain yang tidak bisa didapatkan dengan mudah. Ampas kelapa yang dibuang tersebut tertimbun di samping rumah warga sehingga menimbulkan bau tidak sedap dalam kurun waktu yang cukup lama. Berdasarkan kondisi tersebut, tim kemudian memiliki ide untuk membuat mesin penepung ampas kelapa guna mengembangkan UMKM masyarakat desa sehingga desa dapat memasarkan hasil kelapa secara lebih luas. Melalui program pengabdian masyarakat, tim mengusulkan Rancang Bangun Mesin Penepung Ampas Kelapa, diharapkan masyarakat dapat menggunakan serta memanfaatkan mesin penepung ampas kelapa ini dengan baik. Selain itu, diharapkan pula hasil ampas kelapa ini dapat dijual dengan harga yang tinggi, berkualitas baik dan terkenal diberbagai daerah sehingga dapat meningkatkan perekonomian masyarakat Desa Jeruju Besar.

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“…Patty Burger Patin fish was analysed for water content ([AOAC], 2005), ash content ([AOAC], 2005), protein content using the kjeldhal (Rosaini et al, 2015), fat content using the Soxhlet method (Asmariani et al, 2017), WHC (Yusuf & Rohmah, 2020), penetrometer texture (Lala et al, 2017), starch content (Retnaningtyas & Putri, 2014), food fiber (M. F. Putri, 2017). Patin burger patties were analysed for sensory properties using scoring method (Yuliati & Mardiah, 2016).…”

Section: Analysis Of Patin Fish Burgermentioning

confidence: 99%

Effect of The Proportion of Sorghum Flour: Wheat and Carrageenan on The Quality of Patin Fish Burger

Febrian

Jariyah²,

Winarti³

2022

Food Sci. Technol.

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Patty Burger is minced meat, shaped round, flattened, steamed first, and then fried in butter or grilled over coals. Patin fish meat was chosen because it is high protein and low fat, the use of proportions of sorghum flour and wheat flour to improve product quality so that it is not easily crushed, the addition of carrageenan as a stabilizer to improve texture. This study aimed to determine the effect of the proportion of sorghum flour and wheat with the addition of carrageenan on the quality of the patty burger of patin fish This study used a factorial Completely Randomized Design (CRD) with two factors, factor I the proportions of sorghum flour and wheat flour (60%:40%, 70%:30%, 80%:20%) and factor II carrageenan concentration (0, 5%, 1%, 1.5%). Data obtained were analyzed using ANOVA, if there was a significant difference between treatments, a 5% DMRT further test was carried out. This study showed a significant interaction with the observation parameters of moisture content, ash content, fat content, WHC, texture, starch content, food fiber, and hedonic organoleptic tests (aroma scores, color scores, taste scores). The best results were obtained in the A2B2 treatment, proportion of sorghum and wheat flour (70%:30%) with the addition of 1.0% carrageenan with the characteristics of water content 57.74%, protein content 14.47%, fat content 5.18%, texture 0.13 mm/gr/sec, WHC 16.50%, starch 17.43% and a score of 3.87 (like) for color 3.82 (slightly like) for taste and 3.75 (slightly like) for scent.

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Pemanfaatan Tepung Ampas Kelapa sebagai Sumber Serat Pangan dan Aplikasinya pada Nugget Jamur Tiram

Cited by 13 publications

References 0 publications

Quality improvement of Indonesia traditional snack “Gandos” through the substitution of grated coconut on sensory, chemical characteristics, and TPC value

Quality improvement of Indonesia traditional snack “Gandos” through the substitution of grated coconut on sensory, chemical characteristics, and TPC value

Rancang Bangun Mesin Penepung Guna Mendukung Pemanfaatan Ampas Kelapa Di Desa Jeruju Besar

Effect of The Proportion of Sorghum Flour: Wheat and Carrageenan on The Quality of Patin Fish Burger

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