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All Journal Journal of Tropical AgriFood Food ScienTech Journal
Nia Ariani Putri
Food Technology Department Universitas Sultan Ageng Tirtayasa
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Control & Systems Engineering Immunology & microbiology

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Studi awal perbaikan kualitas tepung Talas Beneng (Xanthosoma undipes K.Koch) sebagai potensi produk unggulan Banten Nia Ariani Putri; Rifqi Ahmad Riyanto; Slamet Budijanto; Sapta Raharja
Journal of Tropical AgriFood Volume 3, Nomor 2, Tahun 2021
Publisher : Jurusan Teknologi Hasil Pertanian Universitas Mulawarman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35941/jtaf.3.2.2021.6360.63-72

Abstract

Talas Beneng (Xanthosoma undipes K.Koch) merupakan sumber pangan lokal khas Banten yang banyak tumbuh di Kabupaten Pandeglang. Sebagian besar Talas Beneng diolah menjadi tepung dan dijual untuk digunakan sebagai bahan baku pembuatan produk bakery. Akan tetapi masih terdapat masalah dengan produk tepung ini, yaitu karakteristiknya tidak stabil dan mempunyai kandungan asam oksalat yang cukup tinggi yang dapat menimbulkan rasa gatal saat dikonsumsi. Tujuan penelitian ini adalah untuk memperbaiki kualitas produk tepung talas beneng melalui introduksi perlakuan proses yang baru, yaitu penghilangan tahapan perendaman. Parameter yang diamati adalah karakteristik fisik dan kimia tepung Talas Beneng yang dihasilkan dari produksi komersial (dengan perendaman) yang diproduksi oleh kelompok tani dan introduksi perlakuan proses baru (tanpa perendaman). Data yang diperoleh dianalisis secara deskriptif. Hasil penelitian menunjukkan bahwa introduksi proses perlakuan tanpa perendaman menghasilkan tepung dengan karakteristik kimia yang lebih baik, yaitu kadar abu, kadar karbohidrat dan serta pangan yang lebih tinggi, dan kadar air dan kadar oksalat yang lebih rendah. Warna tepung talas beneng yang dihasilkan mempunyai nilai a* dan b* yang lebih rendah, sedangkan nilai L* nya lebih tinggi dibanding produk tepung Talas Beneng komersial. Granula pati tepung Talas Beneng yang dihasilkan dari kedua proses tersebut berbentuk poligonal.
ORGANOLEPTIC CHARACTERISTIC OF BROWNIES FROM MOCAF AND GREEN BEAN FLOUR Nezly Nurlia Putri; Nia Ariani Putri; Rahma Hariyanti
Food ScienTech Journal Vol 3, No 2 (2021)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v3i2.13141

Abstract

The development of local food is one of the programs being promoted by the ministry of agriculture and as an effort to diversify food in the midst of the Covid-19 Pandemic. One of the local food commodities developed was cassava. Based on data from the Central Statistics Agency related to cassava productivity in Indonesia (2014 – 2018) it was in the range of 229.51 – 246.50 tons/year. the average percentage of flour consumption per capita from 2014 –2018 is 19.92%. In addition, the cassava industry had also begun to develop, namely the processing of cassava into Modified Cassava Flour (Mocaf). Organoleptically, the value of Mocaf (in terms of aroma and taste) was almost equivalent to wheat. One way to control the value of imported flour is by developing products based on local food ingredients. Based on this, local food preparations based on modified cassava flour were developed, namely mocaf and fortified green bean flour as a source of protein. Processed products from cassava and green bean are able to substitute the use of flour 10-100%. This study aims to determine the effect of MOCAF formulation and green bean flour on the organoleptic characteristics of brownies. The flour formulations used for the four treatments (MOCAF wheat flour and green bean flour) were based on the ratio of the composition of each flour. Furthermore, observations were made on the organoleptic characteristics of roasted brownies consisting of color, scent, texture, taste and after taste. Organoleptic test involved 30 untrained panelists using the hedonic method. Organoleptic test results illustrate that the overall product is acceptable, both in terms of taste, aroma, color, texture and after taste. In treatment A, which is brownies with a composition ratio of flour, mocaf and green bean flour (1:3:0), the panelists are generally preferable. In Treatment C, brownies with a composition ratio of flour, mocaf and green bean flour (1:2.33:0.75) only tasted better by the panelists. This indicates that the panelists prefer the addition of green bean flour less than mocaf.
CHEMICAL AND ORGANOLEPTIC CHARACTERISTICS OF CHICKEN NUGGET BASED ON COMPOSITE FLOUR FROM MOCAF, BROWN RICE AND CORN STARCH Lia Hairunnissa; Arni Komala Sari; Irawan Satrio Jati; Ila Maratush Shalihah; Sarah Dhia Akifah; Azizah Nur Izzati; Nia Ariani Putri; Zulfatun Najah
Food ScienTech Journal Vol 3, No 1 (2021)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v3i1.12224

Abstract

One of the foods favored by the public is nugget which is a fast food group with meat-based ingredients. In this study, mocaf, brown rice flour and corn starch were used as an alternative fillers to wheat flour as a means of reducing dependence on wheat flour as an imported product and increasing the nutritional content of nuggets. The purpose of this study was to determine the effect of variations in the formulation of ingredients on the organoleptic characteristics and chemical content of the nuggets that were most favored by the panelists. This research began with the nugget formulation, followed by organoleptic testing and chemical characterization of the nugget formula that was preferred by the panelists. The average results of the affection test showed that nugget B was preferred to nugget A, which used less, with the ingredient formula having a ratio of mocaf, brown rice flour and cornstarch, namely 4:1:3 (60g:15g:45g). The selected nugget formula contains water as much as 57.553%, fat content 1.055%, ash content 1.955%, protein 29.195%, crude fiber 16.064%, and carbohydrates other than fiber 10.205%. By not using wheat flour as the main ingredient, these nuggets can be regarded as an alternative food that is low in gluten and high in fiber because of the content in carrots, brown rice flour, and mocaf.
Physical and Sensory Characteristics of Food Bar Based on Beneng Taro (Xanthosoma undipes K. Koch) and Soy Protein Isolate Fany Dwi Wahyuni; Fitria Riany Eris; Nia Ariani Putri; Rifqi Ahmad Riyanto
Food ScienTech Journal Vol 4, No 2 (2022)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v4i2.17148

Abstract

Beneng taro, a local food plant in Banten Province, has enormous potential to be developed as an effort to diversify food, one of which is used as a raw material in the manufacture of food bars. Ingredients formulation and roasting temperature can affect the characteristics of the resulting food bar. Therefore, researchers consider it necessary to conduct research related to the physical and sensory characteristics of food bars based on beneng taro, mocaf and soy protein isolate as one of food diversification, as well as the best formulation and roasting temperature of the food bar. This study used a completely randomized split plot design with two factors, namely roasting temperature and ingredients formulation. The L* value, a* value, and texture were all significantly impacted by the roasting temperature, according to the results. Meanwhile, the L*, a*, and b* values were significantly impacted by the addition of beneng taro flour and soy protein isolate. The a* value, b* value, as well as the panelists' evaluation of the color, texture, and overall parameters are significantly impacted by the interaction between the two factors. The formulas for the chosen food bars contained 30% taro flour and 70% soy protein isolate, and they were baked at 140 °C (S2R2) with the following characteristics: texture 26,59 N; L* value 46,75; a* 14,99; b* 32,17; and the value of preference for color, taste, aroma, texture and overall is 2,23; 2,10; 2,23; 2,15; and 2,25.
Co-Authors Arni Komala Sari Azizah Nur Izzati Fany Dwi Wahyuni Fitria Riany Eris Ila Maratush Shalihah Irawan Satrio Jati Lia Hairunnissa Nezly Nurlia Putri Rahma Hariyanti Rifqi Ahmad Riyanto Sapta Raharja Sarah Dhia Akifah Slamet Budijanto Zulfatun Najah