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PENGARUH SUBSTITUSI TEPUNG TERIGU DENGAN TEPUNG KENTANG HITAM (Coleus tuberosus) TERHADAP SIFAT KIMIA DAN ORGANOLEPTIKCOOKIES Siska Cicilia; Eko Basuki; Agustono Prarudiyanto; Ahmad Alamsyah; Dody Handito
Pro Food Vol. 4 No. 1 (2018): Pro Food (Jurnal Ilmu dan Teknologi Pangan)
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Cookies is one type of populer biscuits. The basic ingredients of cookies are generally wheat flour. The availability of wheat flour in Indonesia is dependent on imports. To overcome this, the substitute of wheat flour is needed. Alternative materials can from tubers one of them is a black potato. The objective of this research were to substitute wheat flour with black potato starch for cookie manufacture and to analyze chemical composition and physical properties of cookies. The design used was Completely Randomized Design (CRD) with flour flour treatment: black potatoes are 100%, 90%: 10%, 80%: 20%, 70%: 30%, 60%: 40%, and 50%: 50%. The addition of black potato starch cause a decrease in water content, protein content, fat content and increased ash content of cookies. The addition of potato starch up to 30% produces the preferred cookies that accepted by panelists.Key words: Coleus tuberosus, cookies, wheat flourABSTRAKCookies (kue kering) merupakan salah satu jenis biskuit yang banyak disukai oleh masyarakat dari berbagai kalangan. Bahan dasar pembuatan cookies umumnya adalah tepung terigu. Ketersediaan tepung terigu di Indonesia masih tergantung pada impor. Untuk mengatasi hal tersebut maka diperlukan bahan alternatif pengganti terigu. Bahan alternatif bisa berasal dari umbi-umbian salah satunya adalah kentang hitam. Penelitian ini bertujuan untuk mensubstitusi tepung terigu dengan tepung kentang hitam pada pembuatan cookies serta menganalisa komposisi kimia dan sifat fisik cookies tersebut. Rancangan yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan perlakuan tepung terigu tepung : kentang hitam yaitu 100%, 90% : 10%, 80% : 20%, 70% : 30%, 60% : 40%, dan 50% : 50%. Penelitian ini dilakukan di laboratorium pengolahan pangan dan laboratorium kimia dan biokimia pangan Fatepa Universitas Mataram. Penambahan tepung kentang hitam menyebabkan penurunan kadar air, kadar protein, kadar lemak dan peningkatan kadar abu cookies.Penambahan tepung kentang sampai 30% menghasilkan cookies yang disukai panelis.Kata kunci: cookies, kentang hitam, tepung terigu

POTENSI TEPUNG KENTANG HITAM (Coleus tuberosus) SEBAGAI PENSUBSTITUSI TERIGU PADA PEMBUATAN CAKE: Potential of Black Potato Flour (Coleus tuberosus) as Wheat Substition Of Cake Siska Cicilia; Eko Basuki; Agustono Prarudiyanto; Ahmad Alamsyah; Dody Handito
Pro Food Vol. 4 No. 2 (2018): Pro Food (Jurnal Ilmu dan Teknologi Pangan)
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

ABSTRACT Wheat flour is one type of flour that was often used for making various types of foods and dishes such as noodles, bread, biscuits, cakes, cookies, and porridge. Availability of wheat flour supplied from imports. The high demand for wheat flour because of the increasing needs of the food industry. Dependence on wheat flour can have a negative impact on the country's economy. One alternative wheat substitution is tubers such as black potatoes. The purpose of this study was to figure the best formulation in making cakes from wheat flour and black potato flour. The results showed that the more addition of black potato flour caused a decrease in moisture content, increase in ash content and protein levels and a decrease in the level of preference of panelists. Adding potato flour to 10% produces a cake that preferred by panelists. Keywords: cake, Coleus tuberosus, wheat substitution ABSTRAK Tepung terigu merupakan salah satu jenis tepung yang sering digunakan dalam membuat berbagai jenis makanan dan masakan seperti mie, roti, biskuit, cake, cookies, dan bubur. Ketersediaan tepung terigu disuplai dari impor. Tingginya permintaan tepung terigu karena kebutuhan industri makanan yang terus meningkat. Ketergantungan terhadap tepung terigu bisa berdampak buruk terhadap perekenomian negara. Salah satu alternatif pengganti terigu adalah tepung umbbi-umbian seperti kentang hitam. Tujuan penelitian ini adalah menentukan formulasi terbaik dalam pembuatan cake dari tepung terigu dan tepung kentang hitam. Hasil penelitian menunjukkan semakin banyak penambahan tepung kentang hitam menyebabkan penuruan kadar air, penngkatan kadar abu dan kadar protein serta penurunan tingkat kesukaan panelis. Penambahan tepung kentang hingga 10% menghasilkan cake yang disukai panelis. Kata Kunci : cake, kentang hitam, substitusi terigu

KAJIAN AKTIVITAS ANTIOKSIDAN DAN TINGKAT KESUKAAN TEH DAUN INSULIN (Smallanthus sonchifolius) PADA BERBAGAI SUHU PENGERINGAN: Study of Antioxidant Activity and Acceptance of Insulin Leaves Tea (Smallanthus Sonchifolius) on Various Drying Temperatur St. Yatun Naimah; Nazaruddin -; Siska Cicilia
Pro Food Vol. 6 No. 2 (2020): Pro Food (Jurnal Ilmu dan Teknologi Pangan)
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v6i2.143

ABSTRACT The purpose of this research was to determine the effect of drying temperature on antioxidant activity of insulin leaves. This study was designed using a Randomized Block Design (RAK) with 6 treatments, drying temperature, namely T1 (35oC), T2 (40oC), T3 (45oC), T4 (50oC), T5 (55oC), and T6 (60oC) and it was repeated 3 times. The parameter observed were chemical properties (moisture content, antioxidant activity), physical property (value of oHue) and organoleptic properties (color, taste and odor) of insulin leaves tea. Data from observations were analyzed using Anova at 5% significance level using Co-stat software. If there was significant differences, a further Polynomial Orthogonal (for chemical properties) and Honestly Significant Difference (HSD) (for value of oHue and organoleptic properties). The results showed increasing of drying temperature cause significant reduction in moisture content, antioxidant activity and organoleptic value of tea. The third treatment (45oC) was the best treatment with moisture content value of 17.14%, antioxidant activity 35%, and can be accepted by panelist. Keywords: antioxidant activity, drying temperature, insulin leaves ABSTRAK Tujuan penelitian ini adalah mengetahui efek suhu pengeringan terhadap aktivitas antioksidan dan sifat organoleptik teh daun insulin. Penelitian ini dilakukan dengan Rancangan Acak Kelompok (RAK) dan 6 perlakuan yaitu suhu pengeringan 35oC, 40oC, 45oC, 50oC, 55oC, dan 60oC dengan 3 kali ulangan. Parameter yang diamati meliputi sifat kimia (kadar air, aktivitas antioksidan), sifat fisik (warna), dan sifat organoleptik (aroma, warna, dan rasa). Hasil pengamatan dianalisis dengan Anova pada taraf 5% menggunakan Co-stat serta uji lanjut Polinomial Orthoginal (sifat kimia) dan Beda Nyata Jujur (BNJ) (sifat fisik dan organoleptik). Hasil penelitian menujukkan bahwa kenaikan suhu pengeringan pada pembuatan teh daun insulin menyebabkan penurunan pada kadar air, aktivitas antioksidan, dan nilai organoleptik teh tersebut. Suhu pengeringan 45oC merupakan perlakuan terbaik dengan nilai kadar air 17,41%; aktivitas antioksidan 35%; dan masih disukai panelis.

MUTU YOGHURT SUSU KUDA LIAR DENGAN PENAMBAHAN EKSTRAK KAYU MANIS PADA BERBAGAI KONSENTRASI: The Quality of Yoghurt Wild Horse Milk with the Addition of Sweet Wood Extract in Various Concentrations Siska Cicilia; Nazaruddin Nazaruddin; Siti Sarah Marnianti
Pro Food Vol. 7 No. 1 (2021): Pro Food (Jurnal Ilmu dan Teknologi Pangan)
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v7i1.191

ABSTRACT Objective of this research was to find out the quality of y Sumbawa wild horse milk yogurt added with cinnamon extract at various concentrations. This research used a single factor completely randomized design (CRD) with a concentration of cinnamon extract (P) consisting of 6 treatments, i.e. P1 (0%), P2 (2%), P3 (4%), P4 (6%), P5 (8%) and P6 (10%). The parameters observed were chemical quality (antioxidant activity, protein content and pH value), physical quality (viscosity and color), microbiological quality (total LAB) and organoleptic quality (color, aroma, taste, and thickness). The data from the observations were analyzed using Anova with a real level of 5% using Costat software. If there was a significant difference, a further Orthogonal Polynomial test carried out for chemical quality, HSD at a significant level of 5% for organoleptic quality, and microbiological quality were analyzed descriptively. The results showed that the addition of cinnamon extract affected the quality of the yogurt. The higher the concentration of cinnamon extract, the higher the antioxidant activity, protein content, viscosity, color, total LAB and the lower the pH value. The best quality of yogurt is produced with the addition of 10% cinnamon extract with 35.76% of antioxidant activity, 3.85% of protein content, 4.65 of pH value, 4,746.67 mPa.s of viscosity, color 62o of oHue value and 43,88 of lightness value, 8,2 x 109 CFU/ml of LAB total in accordance with the quality requirements of yoghurt based on SNI 2981: 2009 as well as organoleptics acceptable to the panelists. ABSTRAK Penelitian ini bertujuan untuk mengetahui mutu yoghurt susu kuda liar Sumbawa yang ditambahkan dengan ekstrak kayu manis pada berbagai konsentrasi. Rancangan penelitian menggunakan Rancangan Acak Lengkap (RAL) faktor tunggal adalah konsentrasi ekstrak kayu manis (P) yang terdiri atas 6 perlakuan, yaitu P1 (0%), P2 (2%), P3 (4%), P4 (6%), P5 (8%) dan P6 (10%) yang diulang sebanyak 3 kali. Parameter yang diamati yaitu mutu kimia (aktivitas antioksidan, kadar protein dan nilai pH), mutu fisik (viskositas dan warna), mutu mikrobiologi (total BAL) dan mutu organoleptik (warna, aroma, rasa, dan kekentalan). Data hasil pengamatan dianalisis menggunakan Anova dengan taraf nyata 5% dengan menggunakan software Costat. Apabila terdapat perbedaan nyata, maka dilakukan uji lanjut Polynomial Orthogonal untuk mutu kimia, uji lanjut BNJ pada taraf nyata 5% untuk mutu organoleptik, dan mutu mikrobiologis dianalisis secara deskriptif. Hasil penelitian menunjukkan bahwa penambahan ekstrak kayu manis mempengaruhi mutu yoghurt. Semakin tinggi konsentrasi ekstrak kayu manis, maka semakin meningkat aktivitas antioksidan, kadar protein, viskositas, warna, total BAL serta semakin rendah nilai pH. Mutu yoghurt terbaik dihasilkan dengan penambahan 10% ekstrak kayu manis dengan aktivitas antioksidan 35,76%, kadar protein 3,85%, nilai pH 4,65; viskositas 4746,67 mPa.s; warna dengan nilai ˚Hue 62˚ dan nilai lightness sebesar 43,88; total BAL 8,2x109 CFU/ml yang sesuai dengan persyaratan mutu yoghurt berdasarkan SNI 2981:2009 serta organoleptik yang dapat diterima oleh panelis.

Pengaruh Fortifikasi Daun Kelor dan Rumput Laut Terhadap Mutu Mie “JENIuS” Satrijo Saloko; Ahmad Alamsyah; Siska Cicilia; Baiq Nuzulina
Jurnal Keteknikan Pertanian Tropis dan Biosistem Vol 8, No 3 (2020)
Publisher : Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jkptb.2020.008.03.03

Tujuan penelitian ini untuk menentukan proporsi tepung daun kelor dan tepung rumput laut pada berbagai konsentrasi yang difortifikasikan pada pembuatan mie “JENIuS” (Mie Jagung Enak Nutrisi Instan untuk Sehat). Penelitian dilaksanakan di laboratorium menggunakan rancangan acak lengkap faktor tunggal terdiri 6 perlakuan dan tiga ulangan, yaitu konsentrasi tepung jagung : mocaf : tepung daun kelor : tepung rumput laut E. spinosum yaitu P1 (65%: 20% : 0%: 15%); P2 (65%: 20% : 3%: 12%); P3 (65%: 20% : 6%: 9%); P4 (65%: 20% : 9%: 6%); P2 (65%: 20% : 12%: 3%); P2 (65%: 20% : 15%: 0%). %). Data dianalisis dengan analisis keragaman (Analysis of Variance) pada taraf nyata 5% dengan menggunakan software Co-Stat. Apabila terdapat beda nyata, maka diuji lanjut dengan metode beda nyata jujur. Hasil penelitian menunjukkan bahwa konsentrasi penambahan tepung daun kelor dan tepung rumput laut memberikan pengaruh yang berbeda nyata terhadap kadar air, kadar lemak, kadar protein, kadar iodium, kadar kalsium, kadar serat kasar, waktu rehidrasi, cooking time, cooking loss, warna, serta mutu organoleptik baik hedonik maupun skoring. Perlakuan P2 merupakan perlakuan terbaik mie “JENIuS’ dengan kadar air 7,04%; kadar lemak 1,04%; kadar protein 9,2%; kadar iodium 5,58%; kadar kalsium 0,15%; kadar serat kasar 9,71%; waktu rehidrasi 10,36 menit; cooking time 10,22 menit; cooking loss 11,33%; Nilai L* 28,13 sebelum dimasak dan 40,46 setelah dimasak, serta Hue° 77,32 sebelum dimasak dan 83,71 setelah dimasak. Pembuatan mie dengan memanfaatkan potensi lokal perlu terus ditingkatkan, sehingga dapat mengurangi ketergantungan impor.

PENGARUH TEPUNG KENTANG HITAM SEBAGAI PENSUBSTITUSI TERIGU TERHADAP KARAKTERISTIK DONAT: The Effect of Black Potato Flour as a Substitution Wheat Flour on Characteristic of Doughnut Siska Cicilia; Eko Basuki; Agustono Prarudiyanto; Ahmad Alamsyah; Dody Handito
Pro Food Vol. 8 No. 1 (2022): Pro Food (Jurnal Ilmu dan Teknologi Pangan )
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v8i1.231

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.

The Effect of Substitution of Buffalow Milk with Soy Milk on the Nutritional Value of Palopo Marhama Marhama; Satrijo Saloko; Siska Cicilia
Journal of Food and Agricultural Product Vol 2, No 1 (2022): JFAP
Publisher : Universitas Veteran Bangun Nusantara

This study aims to determine the nutritional value of palopo which was substituted with soy milk. This study used an experimental method with a one-factor completely randomized design (CRD) consisting of 6 levels of ratio of buffalo milk: soy milk, namely K0 = 100%: 0%, K1 = 80%: 20%, K2 = 60%: 40%. , K3 = 40%: 60%, K4 = 20%: 80% and K5 = 0%: 100% with 3 repetitions. The observed data were analyzed for variance (Analysis of Variance) with a real level of 5%. If there is a significant difference, a 5% BNJ further test is performed. The parameters observed in this study were fat content, protein content, moisture content, antioxidant activity, total phenol, and sensory parameters including aroma and taste. The results showed that there was a significant effect on all observed parameters but had an insignificant effect on oHue. The higher the ratio of soy milk causes an increase in antioxidant activity, water content, total phenol but decreases fat content, protein content and viscosity of palopo. In terms of chemical, physical and sensory parameters, the treatment with a ratio of 80% buffalo milk: 20% soy milk was the best result with an antioxidant activity value of 50,50%; total phenol 4,58 mg GAE / g; water content 71,39%; fat content 5,23%; protein content 3,54%; and sensory quality that can be accepted by the panelists. Keyword : buffalo milk, palopo, soy milk

PELATIHAN PENGOLAHAN BIJI NANGKA MENJADI COOKIES DI KELOMPOK PEMBUAT DODOL DI SURANADI, LOMBOK BARAT Ahmad Alamsyah; Eko Basuki; Dodi Handito; Siska Cicilia
IJECS: Indonesian Journal of Empowerment and Community Services Vol 4, No 1 (2023)
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/ijecs.v4i1.3655

Jackfruit (Artocarpus heterophyllus Lamk) is a tropical fruit. The use of jackfruit is still limited so that people only consume the flesh of the fresh fruit. Unripe jackfruit is made warm and mixed with vegetables such as pecel and lodeh, while ripe jackfruit is made into syrup, dodol, chips, compote, pudding or eaten fresh. The by-product of these preparations is jackfruit seeds. It is only sold in the form of fresh seeds. The purpose of this activity was provide training on processing jackfruit seeds into cookies to partners, namely UD. Taste Kitchen in Suranadi, West Lombok. The stages of this service activity include surveys, discussions, training (transfer of technology for processing jackfruit seeds into cookies), and evaluation. The activity was held on Friday, September 23, 2022, involving 15 participants. Jackfruit seed flour is made at the Fatepa Food Processing Laboratory, Mataram University. Participants were given knowledge about the nutritional content of jackfruit seeds, types of processed jackfruit seeds, how to make flour, and how to make cookies made from jackfruit seed flour. It is hoped that from this activity, UD. Dapur Rasa and other dodol craftsmen can process jackfruit seeds into other products that have higher economic value.

PELATIHAN PENGOLAHAN BIJI NANGKA MENJADI COOKIES DI KELOMPOK PEMBUAT DODOL DI SURANADI, LOMBOK BARAT Ahmad Alamsyah; Eko Basuki; Dodi Handito; Siska Cicilia
IJECS: Indonesian Journal of Empowerment and Community Services Vol 4 No 1 (2023)
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/ijecs.v4i1.3655

Jackfruit (Artocarpus heterophyllus Lamk) is a tropical fruit. The use of jackfruit is still limited so that people only consume the flesh of the fresh fruit. Unripe jackfruit is made warm and mixed with vegetables such as pecel and lodeh, while ripe jackfruit is made into syrup, dodol, chips, compote, pudding or eaten fresh. The by-product of these preparations is jackfruit seeds. It is only sold in the form of fresh seeds. The purpose of this activity was provide training on processing jackfruit seeds into cookies to partners, namely UD. Taste Kitchen in Suranadi, West Lombok. The stages of this service activity include surveys, discussions, training (transfer of technology for processing jackfruit seeds into cookies), and evaluation. The activity was held on Friday, September 23, 2022, involving 15 participants. Jackfruit seed flour is made at the Fatepa Food Processing Laboratory, Mataram University. Participants were given knowledge about the nutritional content of jackfruit seeds, types of processed jackfruit seeds, how to make flour, and how to make cookies made from jackfruit seed flour. It is hoped that from this activity, UD. Dapur Rasa and other dodol craftsmen can process jackfruit seeds into other products that have higher economic value.

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