PENGARUH SUBSTITUSI TEPUNG TERIGU DENGAN TEPUNG PISANG KEPOK (Musa paradisiacal formatypica) TERHADAP KARAKTERISTIK MIE KERING YANG DIHASILKAN

Yuliana, Yuliana; Novitasari, Rifni

doi:10.32520/jtp.v3i1.57

Cited by 4 publications

(4 citation statements)

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“…Composite flour with increased sorghum proportion also experienced raised swelling index [22]. Furthermore, another study showed that the swelling index of wheat flour-based noodles was 90.23% [56], lower than that of sorghum-based dry noodles in this study (211. 53-279.16%).…”

Section: Table 2 Results Of Physical Analysis Of Dried Noodles With S...mentioning

confidence: 45%

Study on the quality and consumer acceptance of sorghum (Sorghum bicolor L. Moench) flour-based dried noodle

Yulviatun,

Gea,

Praseptiangga

et al. 2024

IOP Conf. Ser.: Earth Environ. Sci.

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Sorghum is growing to become an alternative substitute of food ingredients for various food products. Supported by its productivity and high nutrient content, sorghum can be converted into flour, substituting wheat flour in food products, such as dried noodles. This study aimed to evaluate the chemical, physical, and sensory quality of sorghum-based dried noodles. The research was conducted by Complete Randomized Design of Experiment (CRD) with Two Factors: the variety of sorghum and the level of sorghum substitution. The combinations of variety and substitution levels used in this study were Numbu-30%, 45%, 60% and Super 2-30%, 45%, 60%. The increased proportion of sorghum flour in noodles formulation resulted in higher ash, fat, and carbohydrate content but lower water and protein content. In addition, substituting wheat flour with sorghum flour increased the swelling index of the dried noodles but resulted in a higher cooking loss. In terms of sensory acceptance evaluation, the higher level of sorghum substitution increased the colour’s acceptance score, while on the other hand, reduced the acceptance score for aroma, flavour, and texture attributes of dried noodles.

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Section: Table 2 Results Of Physical Analysis Of Dried Noodles With S...mentioning

confidence: 45%

Study on the quality and consumer acceptance of sorghum (Sorghum bicolor L. Moench) flour-based dried noodle

Yulviatun,

Gea,

Praseptiangga

et al. 2024

IOP Conf. Ser.: Earth Environ. Sci.

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“…Except for treatment A, which did not meet the Indonesian National Standard [23] for biscuits, the water level of the biscuits produced was a maximum of 5%. Each treatment's water content varies because the water's relationship with food ingredients varies; the water content in food can be divided into bound water and free water [24]. The amylose concentration and soaking temperature of rice seeds alter water absorption [25].…”

Section: Water Contentmentioning

confidence: 99%

The quality characteristics of biscuits made with plantain and purple rice flour as substitutes for wheat flour

Budaraga

Asnurita²,

Novera³

2023

Potr. S. J. F. Sci.

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Biscuits are wheat flour-based manufactured food products. Another option is to locate a flour substitute, such as plantain flour or purple rice. This study aims to establish the ideal ratio of purple rice flour and plantain flour based on the quality attributes of biscuits. This study employed a one-factor, Completely Randomized Design (CRD) with five treatment levels and three replications. The observational data were analysed using ANOVA with the DNMRT further test at a 5% significant level. The treatment in this study compared purple rice flour and plantain flour to prepare biscuits. The ratio of purple rice flour to plantain flour had a very significant (p <0.01) effect on water content (3.56%), ash content (2.11%), fat content (25.18%), crude fiber content (17.85%), protein content (4.72%), and carbohydrate content (61.49%), but no significant effect (p >0.01) on antioxidant activity (55.83%). Except for protein, all treatments meet the SNI's requirements for biscuit quality. Based on the organoleptic test of taste, aroma, texture, and colour preferred by panellist with score of A (90-10) 3.52%, B (80-20) 3.97%, C (70-30) 4.42%, D (60-40) 5.03%, and E (50-50) 5.52% were obtained. The best-quality biscuits were in treatment E. (comparison of purple rice flour and plantain flour 50:50).

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“…Meningkatnya daya serap air dikarenakan semakin tinggi suhu yang diberikan akan menyebabkan ikatan hidrogen terputus antar molekul pati sehingga mengakibatkan molekul pati akan lebih mudah dimasuki air. Hal ini sejalan dengan pendapat Suprapto (2006), bahwa adanya panas yang diberikan pada perlakuan tepung pregelatinisasi dapat mengakibatkan molekul pati akan lebih mudah dimasuki air karena melemahnya ikatan hidrogen sehingga daya serap air akan menjadi tinggi. Densitas Kamba (g/ml) 0 7,35 ± 0,73 3,42 ± 0,13 1,76d ± 0,09 1,63b ± 0,003 75 9,18 ± 1,004 3,50 ± 0,07 2,23c ± 0,02 1,63b ± 0,03 80 9,18 ± 0,65 3,54 ± 0,02 2,33bc ± 0,01 1,68b ± 0,05 85 9,64 ± 0,02 3,68 ± 0,22 2,45b ± 0,03 1,71b ± 0,02 90 9,65 ± 0,26 3,73 ± 0,03 3,38a ± 0,03 2,03a ± 0,002…”

Section: Daya Serap Airunclassified

Physicochemical Characteristics of Pregelatinized Banana Flour with Variations in Cooking Temperature

Pesireron

Picauly²,

Palijama³

2022

JASPT

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The objective of this study was to determine, based on the physicochemical features of pregelatinized flour, the optimal cooking temperature for its production. This study employed a completely random design with four levels of cooking temperature: 75 °C, 80°Ce, 85° C, and 90° C, with two replications. The moisture content, ash content, water absorption, and bulk density of Tongka Langit banana flour (control) and pregelatinization were observed. Tongka Langit banana flour exhibited the following characteristics: moisture content (7.35–9.65%), ash content (3.42–3.75%), water absorption (1.76–3.38%), and bulk density (1.63g/mL–2.03). This study concluded that Tongka Langit banana flour treated with the pregelatinization process can improve its physicochemical properties.

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PENGARUH SUBSTITUSI TEPUNG TERIGU DENGAN TEPUNG PISANG KEPOK (Musa paradisiacal formatypica) TERHADAP KARAKTERISTIK MIE KERING YANG DIHASILKAN

Cited by 4 publications

References 0 publications

Study on the quality and consumer acceptance of sorghum (Sorghum bicolor L. Moench) flour-based dried noodle

Study on the quality and consumer acceptance of sorghum (Sorghum bicolor L. Moench) flour-based dried noodle

The quality characteristics of biscuits made with plantain and purple rice flour as substitutes for wheat flour

Physicochemical Characteristics of Pregelatinized Banana Flour with Variations in Cooking Temperature

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