Pengaruh Penambahan Dekstrin dan Albumen Telur (Putih Telur) Terhadap Mutu Tepung Pisang Matang

Ekafitri, Riyanti; Surahman, Diki Danang; Afifah, Nok

doi:10.24960/jli.v6i1.1062.13-24

Cited by 8 publications

(8 citation statements)

References 9 publications

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“…The treatment with 17.50% dextrin concentration and 12 hours of drying time resulted in a taste that was not liked by the panelists because it had a taste like flour and was not savory. According to Ekafitri, Surahman, and Afifah (2016), the addition of dextrin with too high concentration can decrease the panelists' preference for taste parameters because dextrins can reduce the taste of food products. The drying time will also affect the taste of the broth due to heat-damaged compounds.…”

Section: Organoleptic Analysismentioning

confidence: 99%

Effect of Dextrin Concentration and Drying Time on the Physical, Chemical and Organoleptic Characteristics of Mushroom Broth Powder

Ali

Shafira

Yunianta

2021

JPA

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Several types of mushrooms such as white oyster mushrooms, shiitake and straw have a protein content with a high proportion of glutamic acid so that they can be utilized as broth powder. The purpose of this study was to determine the interaction of dextrin concentration and drying time and the best treatment on the physicochemical and organoleptic characteristics of mushroom broth powder. The study used the factorial Randomized Block Design (RBD) method, where the first factor was dextrin concentration (7.50%, 12.50%, 17.50%) and the second factor was drying time (8 hours, 10 hours, 12 hours). The data were analyzed by using ANOVA and further tests used LSD or DMRT. The organoleptic test was carried out by using the Hedonic Scale Scoring test and the best treatment was chosen by using the Zeleny method. The results showed the addition of dextrin concentration and drying time gave significant interactions to the water content, water vapor absorption and yield. The best treatment was obtained in broth powder with a dextrin concentration of 7.50% and a drying time of 8 hours.

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Section: Organoleptic Analysismentioning

confidence: 99%

Effect of Dextrin Concentration and Drying Time on the Physical, Chemical and Organoleptic Characteristics of Mushroom Broth Powder

Ali

Shafira

Yunianta

2021

JPA

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“…Pembuatan tepung pisang (Ekafitri et al, 2016) Buah pisang raja bulu matang dikupas, dicuci menggunakan air bersih, dipotong dan direndam dalam larutan natrium metabisulfit 1% (w/w) selama 2 menit, serta pembilasan menggunakan air bersih. Potongan buah pisang ditambah air dengan perbandingan pisang dan air 1:1 dan dihancurkan menggunakan blender (Philips, Indonesia) selama 1 menit, sampai terbentuk tekstur yang halus.…”

Section: Metode/ Pelaksanaanunclassified

“…Rendemen (Ekafitri et al, 2016) Penghitungan rendemen produk didapatkan melalui perbandingan antara bobot tepung pisang matang dengan bobot daging buah pisang sebelum diproses. Penghitungan rendemen produk didapatkan melalui persamaan.…”

Section: Tahap Analisis Tepung Pisang Matangunclassified

“…Rendemen tepung pisang matang yang dihasilkan sebesar 26.23±0.45%. Hasil rendemen yang didapatkan lebih tinggi dibandingkan hasil pengukuran yang dilakukan oleh Ekafitri et al (2016), yaitu sebesar 18.42%. Perbedaan jumlah rendemen dapat disebabkan oleh total padatan dan kadar air yang terkandung dalam buah pisang Raja Bulu matang, yaitu sebesar 39.3 °Brix dan 60.7%, berturut-turut (Hidayat, 2010).…”

Section: Rendemen Tepung Pisang Terhadap Daging Buah Pisangunclassified

“…Pembuatan tepung pisang matang dengan teknologi foam-mat drying pernah dilakukan oleh Ekafitri et al (2016) menggunakan jenis pisang Ambon. Pada penelitian ini, pembuatan tepung pisang matang menggunakan pisang jenis pisang Raja Bulu.…”

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Karakteristik chiffon berbahan baku tepung pisang lewat matang

Muhandri

Koswara

2021

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Background: The X’s bakery industry makes banana chiffon using fresh banana fruit as a raw material; however, fresh bananas were prone to rot. Research purposes: to apply overripe banana flour in making chiffon and study the characteristic differences with fresh banana chiffon. Method: This research consisted of making overripe banana flour using foam mat drying and making banana chiffon. The chiffon cake was made by adding 20g, 40g, and 60g banana flour (150g flour base) and control of 50g fresh ripe bananas. The yield, color, repose angle, and moisture content of overripe banana flour were analyzed, including specific volume, chiffon color, chiffon swelling, texture profile, and moisture content in chiffon cake. A complete one-factor random design with Dunnet’s analysis was used. Results and Discussion: The results showed that overripe banana flour has yellowish color with a yield of 26.23±0.45%, a repose angle of 27.44±0.92, and a moisture content of 7.97±0.43% (wet base). Statistical analysis showed that chiffon of overripe banana flour did not differ significantly at 5% from than chiffon of fresh bananas on several parameters. They were the specific volume of the dough and moisture content and swelling, hardness, adhesiveness, elasticity, and chewing power. In addition, the chiffon’s crumb section of banana flour has a lower brightness compared to fresh banana chiffon, where the top, middle, and side crusts were not significantly different. Conclusion: These results indicated that the use of banana flour could replace fresh bananas in chiffon cake.

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