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All Journal Jurnal Teknologi Dan Industri Pangan Jurnal Hortikultura Indonesia (JHI) Jurnal Rekayasa Pangan dan Pertanian JURNAL PENGABDIAN KEPADA MASYARAKAT Jurnal Ilmiah Universitas Batanghari Jambi Journal of Sylva Indonesiana Teknologi dan Industri Pertanian Indonesia
Elisa Julianti
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Agriculture, Biological Sciences & Forestry Arts Humanities Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Earth & Planetary Sciences Economics, Econometrics & Finance Education Engineering Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Social Sciences

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Journal : Teknologi dan Industri Pertanian Indonesia

 1 
Karakteristik Kimia Biskuit dari Tepung Ubi Jalar Ungu dan Terigu Yerika Putri; Elisa Julianti; Ridwansyah Ridwansyah
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 12, No 1 (2020): Vol. (12) No. 1, April 2020
Publisher : Agricultural Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (826.721 KB) | DOI: 10.17969/jtipi.v12i1.14890

Abstract

Penelitian ini dilakukan untuk mengetahui pengaruh perbandingan  tepung ubi jalar ungu dan terigu terhadap karakteristik kimia biskuit. Penelitian ini terdiri dari dua tahap, yaitu pembuatan tepung ubi jalar ungu dan pembuatan biskuit. Penelitian ini menggunakan rancangan acak kelompok (RAL) non faktorial dalam pembuatan biskuit, yaitu perbandingan tepung ubi jalar ungu dan terigu (100:0, 70:30, dan 0:100). Hasil penelitian menunjukkan bahwa biskuit dengan perbandingan tepung ubi jalar ungu dan terigu 70:30 memiliki pengaruh berbeda tidak nyata terhadap kadar air, kadar abu, kadar lemak, total karbohidrat, total flavonoid, serat pangan total, serat pangan larut, serat pangan tidak larut, AKG serat pangan biskuit dengan perbandingan tepung ubi jalar ungu dan terigu 100:0 namun memiliki pengaruh berbeda nyata terhadap kadar protein, kalori, kalori per sajian, dan pemenuhan kecukupan energi hariannya. Hasil penelitian juga menunjukkan bahwa biskuit dengan perbandingan tepung ubi jalar ungu dan terigu 70:30 memiliki pengaruh berbeda tidak nyata terhadap kadar abu, kadar protein, kadar lemak, serat pangan total, serat pangan larut, AKG serat pangan, kalori, kalori per sajian, dan pemenuhan kecukupan energi harian biskuit dengan perbandingan tepung ubi jalar ungu dan terigu 0:100 namun memiliki pengaruh berbeda nyata terhadap kadar air, total karbohidrat, dan serat pangan tidak larutnya.
Karakteristik Kimia Biskuit dari Tepung dan Serat Ubi Jalar Ungu Stefani Limanto; Elisa Julianti; Zulkifli Lubis
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 11, No 2 (2019): Vol. (11) No. 2, Oktober 2019
Publisher : Agricultural Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (556.018 KB) | DOI: 10.17969/jtipi.v11i2.14854

Abstract

Purple sweet potato is one type of tuber that is rich in carbohydrates in the form of starch and fiber. It also contains purple anthocyanin pigments. In this research, purple sweet potato was processed into flour and starch. Starch processing solid waste can be utilized by processing it into fiber flour. Purple sweet potato flour and fiber were then used as the basis for making biscuits at a ratio of 75: 25 and compared to biscuits made from 100% purple sweet potato flour and wheat flour. The resulting biscuits were then analyzed for their chemical characteristics. The results showed that the ratio of flour gave a very significantly different effect on the value of water content, total dietary fiber content, insoluble dietary fiber content and % nutritional adequacy rate of food fiber, and had no significant effect on the value of ash content, protein content, fat content, content carbohydrates, total flavonoids, insoluble dietary fiber content, calorie intake and fulfillment of daily energy adequacy.
Co-Authors , Ridwansyah Achmad Sadeli Ali Murtadha Damayanti, Elok Desti Prestasi Zendrato Era Yusraini Gamal Kartono Hanafi, Nevy Diana Ismed Suhaidi Kustoro Budiarta Latifah Hanum Ma’ruf Tafsin Mimi Nurminah Novia Dwitanti Rasita Purba Ridwansyah . Ridwansyah Ridwansyah Ridwanti Batubara Stefani Limanto Wulan Syahputri Yerika Putri Zulkifli Lubis