PENGARUH SUBSTITUSI TEPUNG TERIGU DENGAN TEPUNG KENTANG HITAM (Coleus tuberosus) TERHADAP SIFAT KIMIA DAN ORGANOLEPTIKCOOKIES

Cicilia, Siska; Basuki, Eko; Prarudiyanto, Agustono; Alamsyah, Ahmad; Handito, Dody

doi:10.29303/profood.v4i1.79

Cited by 7 publications

(8 citation statements)

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“…Besides that, kumili is also processed with vegetables. According to Cicilia et al (2018), kumili flour can be used to make bread and cookies.…”

Section: Rhizomementioning

confidence: 99%

From Farm to Classroom: Tubers as Key Resources in Developing Biology Learning Media Rooted in Banten's Local Culture

Leksono,

Kurniasih,

Marianingsih

et al. 2023

JPII

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This study aims to investigate the diversity of tuber plants used as food by the people in Banten, which are then used as learning content based on local potential. To achieve this goal, we conducted a research and development (RD) method to create various media using the information of tubers diversity in Banten. In the first stage, we collected data on the diversity of tuber plants cultivated by residents in Banten province and their uses. In the second stage, we developed various forms of learning media from the diversity data and the status of plant utilization. Data on diversity was obtained by conducting field observation and interviews with 373 respondents: tuber farmers, traders, intermediaries, processed makers, souvenir shop owners, and homemakers in Banten. Data were analyzed using the descriptive-qualitative method. Information about the diversity of types of tubers, their use for food, and their processing techniques then use as the content on learning media of Biology subject for senior high school on biodiversity, ecosystems, and biotechnology concept. We customize content development to support Biology classes using the Kurikulum Merdeka. The results showed that there were 16 species of tubers used as food, belong to 11 families, such as Dioscoreaceae, Euphorbiaceae, and Convolvulaceae which used as a staple food, snacks, and vegetables. The results of the media development analysis show that diversity data can be applied to various types of multimedia learning media in the biological sciences. While these materials may complement the learning of Biology, careful consideration must be given to the advantages and disadvantages of each medium to ensure that they are appropriate to the learning goals and circumstances of the learners.

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“…Besides that, kumili is also processed with vegetables. According to Cicilia et al (2018), kumili flour can be used to make bread and cookies.…”

Section: Rhizomementioning

confidence: 99%

From Farm to Classroom: Tubers as Key Resources in Developing Biology Learning Media Rooted in Banten's Local Culture

Leksono,

Kurniasih,

Marianingsih

et al. 2023

JPII

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“…Biasanya masyarakan mengkonsumsi kentang hitam dengan direbus atau diolah menjadi bahan tambahan dalam sayuran (Rinanto, 2004). Tepung kentang hitam dapat diolah menjadi cookies (Cicilia et al, 2018a), cake (Cicilia et al, 2018b), es krim (Permana, 2014), roti (Rahman, 2010), kerupuk (Dewi, 2020), dan sohun (Herawati et al, 2018). Kentang hitam juga dapat diolah menjadi crackers tinggi pati resisten yang terbukti dapat menurunkan kolestrol dan LDL hewan coba (Nugraheni et al, 2016).…”

Section: Pendahuluanunclassified

“…Berdasarkan Gambar 4 diketahui semakin tinggi tepung kentang hitam mensubstitusi terigu dalam pembuatan donat menyebabkan penurunan kadar abu donat. Hal yang berbeda ditunjukkan oleh Rahman (2010), Cicilia et al, (2018a) , 2006). Kadar lemak donat kentang hitam berkisar 22,6%-29,5%.…”

Section: Kadar Abuunclassified

Pengaruh Tepung Kentang Hitam Sebagai Pensubstitusi Terigu Terhadap Karakteristik Donat

Cicilia¹,

Basuki

Prarudiyanto³

et al. 2022

profood

Self Cite

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Tujuan penelitian ini adalah mengetahui karakteristik donat berbahan terigu yang disubstitusi dengan kentang hitam. Kentang hitam memiliki kandungan gizi yang cukup lengkap berupa karbohidrat, vitamin C, dan mineral. Penelitian menggunakan RAL satu faktor dan metode eksperimental. Perlakuan pada penelitian ini adalah substitusi tepung terigu dengan tepung kentang hitam (D) yaitu DB1 (100%:0%), DB2(90%:10%), DB3 (80%:20%), DB4 (70%:30%), DB5 (60%:40%), dan DB6 (50%:50%). Parameter yang diamati berupa kadar air, kadar abu, kadar protein, kadar lemak, dan sifat sensoris. Data dianalisis dengan Anova pada taraf 5% dan diuji lanjut menggunakan Beda Nyata Jujur (BNJ). Hasil penelitian menunjukkan semakin banyak substitusi terigu dengan kentang hitam menurunkan kadar air, kadar abu, kadar protein, dan tingkat kesukaan donat tetapi meningkatkan kadar lemak. Susbtitusi kentang hitam sebanyak 20% merupakan perlakuan terbaik dengan karakteristik berupa kadar air 24,7%; kadar abu 1,9%; kadar protein 6,4%; kadar lemak 26,2% dan sifat sensoris yang dapat diterima oleh panelis.

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“…rotundifolius varied from 1.2 to 3 USD/Kg depending on the period of availability. S. rotundifolius tubers are increasingly used as a raw material in the manufacture of food products such as bread (Rahman, 2010), cakes (Cicilia et al, 2018), vermicelli (Herawati et al, 2018) and instant porridge (Natasya et al, 2022).…”

Section: Introductionmentioning

confidence: 99%

Morphological characteristics of morphotypes of Solenostemon rotundifolius [(Poir.) J. K. Morton] cultivated in Burkina Faso and Ghana

BA,

NANEMA,

KIEBRE

et al. 2024

Preprint

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Solenostemon rotundifolius, also known as fabirama, frafra potato or pessa, is an annual herb belonging to the Lamiaceae family. It is widely cultivated in tropical regions of Africa and Asia for its edible tubers. S. rotundifolius has significant nutritional, medicinal and socioeconomic potential. Despite its proven potential, S. rotundifolius is one of the minor plants in its cultivation area. As a vegetatively propagated species, the morphotypes characteristics of S. rotundifolius are stable and could be a reference for a clear description and use of landraces. Several studies on the species were based mainly on tuber skin color to identify the morphotypes. However, using this criterion alone can lead to errors in identifying the morphotypes of S. rotundifolius. The present study was carried out to contribute to a better description of the morphotypes of S. rotundifolius cultivated in Burkina Faso and Ghana based on qualitative traits. Twelve accessions of S. rotundifolius, including five from Burkina Faso and seven from Ghana, identified based on leaves and inflorescence aspect, were characterized in Fisher block design with three replications. Thirty qualitative traits related to foliage, flowers, and tubers were recorded. Based on the morphological variability, eight morphotypes were identified. The most discriminating morphological traits were the young plant stem and leaves color, the leaves thickness, the apical leaves color, the flower organs color, the tuber shape, the tuber skin and flesh color. The characteristics of the morphotypes could be a reference for future descriptions of S. rotundifolius morphological variability and for breeding purposes.

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PENGARUH SUBSTITUSI TEPUNG TERIGU DENGAN TEPUNG KENTANG HITAM (Coleus tuberosus) TERHADAP SIFAT KIMIA DAN ORGANOLEPTIKCOOKIES

Cited by 7 publications

References 0 publications

From Farm to Classroom: Tubers as Key Resources in Developing Biology Learning Media Rooted in Banten's Local Culture

From Farm to Classroom: Tubers as Key Resources in Developing Biology Learning Media Rooted in Banten's Local Culture

Pengaruh Tepung Kentang Hitam Sebagai Pensubstitusi Terigu Terhadap Karakteristik Donat

Morphological characteristics of morphotypes of Solenostemon rotundifolius [(Poir.) J. K. Morton] cultivated in Burkina Faso and Ghana

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