Sifat Fisikokimia Roti Yang Dibuat Dengan Bahan Dasar Tepung Terigu Yang Ditambah Berbagai Jenis Gula

Anggraeni, Melati Citra; Nurwantoro, Nurwantoro; Abduh, Setya Budi Muhammad

doi:10.17728/jatp.214

Cited by 8 publications

(8 citation statements)

References 1 publication

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“…This condition causes the dough development process during baking to be disrupted, so that the hardness value of the resulting cookies becomes high. The results of this research are in line with Anggraeni et al [21] who stated that food ingredients that have low slicing power show a soft texture. The addition of compounds high in dietary fiber such as carrageenan can increase gel strength and have a higher level of hardness [19].…”

Section: Slice Abilitysupporting

confidence: 91%

effect of adding suji leaf flour on the physical characteristics of gluten-free cookies

Anugrah,

Sukma,

Niza

et al. 2024

p.ISST

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Modern society is now increasingly paying attention to the food it consumes. Cookies, which are generally made from wheat, are now starting to be developed into non-gluten products from local flour which are considered healthier. This research aims to determine the effect of adding suji leaf flour on the physical characteristics of cookies. The method used in this research was a completely random plan with different concentrations of suji leaf powder, namely 0%, 2%, 4%, 6%, 8%. The physical parameters measured are texture (hardness and slice ability). The results of the research showed that the concentration of added suji leaf powder had a significant effect on the hardness and slicing power of the cookies produced. The higher the addition of suji leaf flour, the higher the measured hardness and slicing power values of the cookies. Control cookies without the addition of suji leaf flour had the lowest hardness and slicing power values (622.25 gf and 973.50 gs) and cookies with 8% addition of suji flour had the highest hardness and slicing power (1040.77 gf and 4807.67 gs). In conclusion, the addition of suji leaf flour to cake formulas provides new insights for developing healthier cakes from local ingredients.

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Section: Slice Abilitysupporting

confidence: 91%

effect of adding suji leaf flour on the physical characteristics of gluten-free cookies

Anugrah,

Sukma,

Niza

et al. 2024

p.ISST

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“…This means that fructose can easily bind and absorb water. The use of fructose will affect the water content of foods due to its hygroscopic nature, where the higher the concentration of sugar, the more water will be bound, leading to an increase in the water content of the product (Anggraeni et al, 2017). This leads to a decrease in the moisture content of food ingredients (Marsigit et al, 2018).…”

Section: Squid Rusip Chemical Test Resultsmentioning

confidence: 99%

EFFECT OF DIFFERENT CONCENTRATIONS OF LIQUID PALM SUGAR ON THE QUALITY CHARACTERISTICS AND GLUTAMIC ACID CONTAINMENT OF SQUID RUSIP (Loligo chinensis)

Elistia,

Sumardianto,

Romadhon

2023

JPA

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Squid has amino acids that are good for eating and are processed into rusip. Rusip is a Bangka Belitung chilli sauce made from anchovies. This study aims to determine the effect of different concentrations of liquid palm sugar on the quality and glutamic acid content. The research used experimental laboratories with Completely Randomized Design. Parametric tests were analyzed using ANOVA and BNJ, non-parametric tests using Kruskal Wallis and Mann Whitney with a test level of 5%. In the Rusip study, liquid palm sugar concentrations of 10%, 12.5% and 15% were used, with 3 replications. Glutamic acid, pH, protein and hedonic parameters showed significant differences (P<5%). The parameters of total LAB, total sugar and water content had no significant difference (P>5%). The values of protein content were 17.25%-19.66%, moisture content 33.94%-38.39%, total sugar 5.16%-7.71%, glutamic acid 2.25%-3.30%, pH 5.87-5.90 and total LAB 1.1x104-5.3 x 104 cfu/g. Hedonic parameters for appearance were 3.24-3.76, flavour 3.41-4.00, aroma 3.14-4.00, texture 3.31-4.10. The best treatment was 15% liquid palm sugar with characteristics of brown colour, chewiness, fermentation smell and savour.

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“…Nilai ɑw roti manis dengan jenis gula sukrosa sebesar 0,80. Hubungan kadar air dengan aktivitas air (ɑw) ditunjukkan dengan kecenderungan bahwa semakin tinggi kadar air maka semakin tinggi pula nilai ɑw nya (Anggraeni, Nurwantoro, Budi & Abduh, 2017).…”

Section: Pendahuluanunclassified

Pengaruh Virgin Coconut Oil (Vco) Terhadap Karakteristik Dan Umur Simpan Roti Manis

Alfi¹

2020

JITIPARI

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Virgin Coconut Oil (VCO) adalah bahan alami yang memiliki sifat antimikroba (antivirus, antibakteri, dan antijamur). Sehingga VCO dapat memberikan efek pengawet pada bahan makanan, salah satunya adalah roti manis. Penelitian ini dilakukan untuk mengevaluasi pengaruh VCO terhadap karakteristik (fisik dan kimia) dan umur simpan roti manis. Roti manis dianalisis secara fisik (tekstur dan porositas) dan kimia (kadar air, kadar abu, kadar lemak, kadar protein, dan kandungan karbohidrat), dan analisis umur simpan dengan FFA, uji organoleptik dan jamur setiap dua hari selama delapan hari penyimpanan di suhu ruang. Variasi perlakuan roti manis adalah dari rasio konsentrasi VCO: margarin: mentega, K (0%: 8%: 8%); A (4%: 6%: 6%); B (8%: 4%: 4%), C (12%: 2%: 2%); D (16%: 0%: 0%). Hasil penelitian menunjukkan bahwa VCO tidak memiliki pengaruh yang signifikan terhadap karakteristik fisik dan karakteristik kimia roti manis. Namun, VCO berpengaruh signifikan terhadap kadar air roti manis yang dihasilkan, roti manis K memiliki kadar air tertinggi (22,36%) dan berbeda dengan sampel roti manis lainnya. VCO secara efektif menghambat pertumbuhan jamur di roti manis pada konsentrasi 8%, 12%, dan 16%. Roti manis K dan A memiliki masa simpan 4 hari, sedangkan roti manis B, C, dan D memiliki masa simpan 6 hari.Kata kunci: VCO, roti manis, karakteristik, umur simpanABSTRACTVirgin Coconut Oil (VCO) is a natural ingredient that has antimicrobial (antiviral, antibacterial, and antifungal) properties. So that VCO can provide a preservative effect on food ingredients, one of which is sweet bread. This research was conducted to evaluate the effect of VCO on characteristics (physical and chemical) and shelf life of sweet bread. Sweet bread was analyzed physically (texture and porosity) and chemistry (moisture content, ash content, fat content, protein content, and carbohydrate content), and shelf life analysis with FFA, organoleptic and mold tests every two days for eight days of storage at ambient temperature. Treatment variations of sweet breads is from the ratio of the concentration of VCO: margarine: butter, K (0%: 8%: 8%); A (4%: 6%: 6%); B (8%: 4%: 4%), C (12%: 2%: 2%); D (16%: 0%: 0%). The results showed that VCO did not have a significant effect on the physical characteristics and chemical characteristics of sweet bread. However, the VCO has a significant effect on the water content of the sweet bread produced, sweet bread K has the highest moisture content (22,36%) and it is different from other sweet bread samples. VCO effectively inhibits the growth of sweet bread mold at concentrations of 8%, 12%, and 16%. K and A sweet bread has a shelf life of 4 days, while sweet breads B, C, and D have a shelf life of 6 days.Keywords: VCO, sweet bread, characteristics, shelf life

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Sifat Fisikokimia Roti Yang Dibuat Dengan Bahan Dasar Tepung Terigu Yang Ditambah Berbagai Jenis Gula

Cited by 8 publications

References 1 publication

effect of adding suji leaf flour on the physical characteristics of gluten-free cookies

effect of adding suji leaf flour on the physical characteristics of gluten-free cookies

EFFECT OF DIFFERENT CONCENTRATIONS OF LIQUID PALM SUGAR ON THE QUALITY CHARACTERISTICS AND GLUTAMIC ACID CONTAINMENT OF SQUID RUSIP (Loligo chinensis)

Pengaruh Virgin Coconut Oil (Vco) Terhadap Karakteristik Dan Umur Simpan Roti Manis

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