Pengaruh substitusi tepung terigu dengan tepung porang (amorphophallus oncopphyllus) terhadap kadar protein, serat pangan, lemak, dan tingkat penerimaan biskuit

Mahirdini, Silmi; Afifah, Diana Nur

doi:10.14710/jgi.5.1.42-49

Cited by 13 publications

(20 citation statements)

References 7 publications

(7 reference statements)

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“…The lowest protein content is in the use of 1% porang flour, while the highest protein content is in the use of porang flour by 3%. These results are in line with the results of previous studies on the production of biscuits with porang flour, where there was an increase in protein content in biscuits along with an increase in the proportion of porang flour used [8]. Porang flour contains 2.34% protein, while mocaf contains 1.408%-1.938% [4], [17] Carbohydrate content ranged from 90.190 to 92.405.…”

Section: Proximate Contentsupporting

confidence: 90%

Physico-Chemical and Organoleptic Characteristics of Gluten-Free Cake with the Addition of Porang Flour

Sunarmani

Haliza

Herawati

2022

IOP Conf. Ser.: Earth Environ. Sci.

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Gluten-free products are developed to produce products that are needed by special segments, namely people with celiac diseases and autism. Cake has been known as a patisserie product that has a sweet taste, with a soft and fluffy texture. The absence of gluten in non-wheat flour is one of the obstacles in the development of gluten-free cakes. Porang flour contains glucomannan which is a hydrocolloid that is widely used as a stabilizer and gelling agent in the food industry. This study aims to determine the effect of using porang flour on the physicochemical and organoleptic characteristics of gluten-free cake. The study was arranged in a completely randomized design with treatment of 1%, 2%, and 3% porang flour that compared to the control (without porang flour) and cake made from wheat flour. The results showed that the treatment had a significantly effect on product characteristics. Cake with the addition of 1% porang flour had the highest average level of general acceptance, namely 3.72 (likes) by the panelists, equivalent to the general acceptance level of wheat flour cake (3.72). The cake has a moisture content of 23.137%; ash content 0.877%; fat 20.033%; protein 4,533%, carbohydrate 51,420% and energy 404,113%.

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Section: Proximate Contentsupporting

confidence: 90%

Physico-Chemical and Organoleptic Characteristics of Gluten-Free Cake with the Addition of Porang Flour

Sunarmani

Haliza

Herawati

2022

IOP Conf. Ser.: Earth Environ. Sci.

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“…Rice paper merupakan makanan khas Vietnam yang telah dikenal di Asia termasuk Indonesia. Karakteristik rice paper secara umum adalah berbentuk lembaran tipis dengan ketebalan 0,1-0,2 mm, berwarna putih transparan dan elastis (Djajati & Palupi, 2018;Mahirdini & Afifah, 2016). Kegunaan rice paper sebagai pembungkus hampir sama seperti kulit lumpia, namun perbedaan mendasar terletak pada kenampakan rice paper yang translucent membuat berbeda dengan kulit lumpia yang memiliki warna putih kekuningan.…”

Section: Pendahuluanunclassified

“…Tepung porang mengandung kadar glukomanan yang cukup tinggi yaitu 64,98%, kadar serat yang tinggi yaitu 2,5%, dan kadar lemak yang rendah yaitu 0,02%. Aplikasi penggunaan tepung porang dalam produksi makanan sangat luas karena memberikan banyak manfaat, salah satunya sebagai sumber pangan fungsional (Ardiansyah et al, 2019;Mahirdini & Afifah, 2016). Tujuan penelitian ini untuk rice paper beras merah dengan substitusi tepung porang.…”

Section: Pendahuluanunclassified

“…Pencoklatan non enzimatis seperti reaksi maillard dan karamelisasi ini sering terjadi selama pemanasan. Reaksi maillard sendiri yaitu reaksi antara gugus amino dari suatu asam amino bebas residu rantai peptide atau protein dengan gugus karbonil dari suatu karbohidrat apabila keduanya dipanaskan atau dalam penyimpanan dalam waktu yang lama (Mahirdini & Afifah, 2016;Tester & Al-Ghazzewi, 2017). Warna pada makanan merupakan faktor penting yang harus diperhatikan dalam seni tata saji makanan yang dapat menggugah selera.…”

Section: Pembahasanunclassified

“…Sebagian besar kandungan protein diperoleh dari tepung porang. Dengan substitusi tepung porang, maka semakin tinggi pula kadar protein yang terkandung dalam biskuit (Ardiansyah et al, 2019;Mahirdini & Afifah, 2016). Tepung tapioka cenderung mengalami denaturasi pada proses pemanasan yaitu pengeringan rice paper, sehingga mengakibatkan kadar protein yang dihasilkan dari tepung tapioka hanya sedikit (Saputro et al, 2018).…”

Section: Pembahasanunclassified

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Pembuatan Rice Paper Beras Merah Dengan Substitusi Tepung Porang

Sari¹,

Vida²,

Diva³

et al. 2022

j. sains. teknologi.

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Rice paper is a rice-based food product that is currently popular in various Asian countries. Brown rice has various advantages over white rice, it contains flavonoid (anthocyanins) as antioxidants and also brown rice has a high fiber. Porang flour is an alternative food that is low in fat and high in fiber. This research is a descriptive experimental research design that aims to analyze the organoleptic characteristics, acceptability, content of macronutrients and fiber of the innovative product of making red rice rice paper with porang flour substitution. This study uses 3 formulas, namely the addition of brown rice, (tapioca flour and porang flour with different levels). The experiment was repeated twice on the same 30 panelists. The three samples were tested proximately (carbohydrate, protein, fat, ash content, fiber content, and water content). The data were analyzed using the Friedman Test on the four indicators including color, aroma, taste, and texture the results is significance value (p = 0.0001) < (0.05) which can be interpreted as all indicators (color, aroma, texture, and taste) has a real difference. The conclusion of this study is that rice paper F3 has the highest average value (the most preferred formula for the general public panelists).

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