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All Journal Jurnal Matematika Sains dan Teknologi Jurnal Pendidikan Terbuka Dan Jarak Jauh
Welli Yuliatmoko
Universitas Terbuka
Agriculture, Biological Sciences & Forestry Education Mathematics Other

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PEMANFAATAN UMBI TALAS SEBAGAI BAHAN SUBTITUSI TEPUNG TERIGU DALAM PEMBUATAN COOKIES YANG DISUPLEMENTASI DENGAN KACANG HIJAU Welli Yuliatmoko; Dian Indrayani Satyatama
Jurnal Matematika Sains dan Teknologi Vol. 13 No. 2 (2012)
Publisher : LPPM Universitas Terbuka

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Abstract

Taro flour can be used as a wheat flour substitution in cookies making, although its quality is still relatively low, especially in terms of taste and nutritional composition. An alternative way to improve its nutritional composition is by the addition of green beans, as a protein source. This study was aimed to obtain the cookies formulation that use Lampung Taro flour enriched with green beans flour as a wheat flour substitution. The cookies were tested organoleptically by panelists using hedonic scale including color, aroma, taste, texture and general appearance. The acceptable cookies were analyzed their chemical characteristics. The results showed that Taro flour cookies with the content of 30%, 50%, and 60% Lampung Taro flour have received the best judgment from panelists. From the nutritional point these cookies were considered meet the nutritional value specified by SNI 1992 but the protein content was still below standard. The addition of 10% green beans flour was not able to improve the nutritional value of protein in the cookies. Taro flour can be used as a wheat flour substitution in cookies making, although its quality is still relatively low, especially in terms of taste and nutritional composition. An alternative way to improve its nutritional composition is by the addition of green beans, as a protein source. This study was aimed to obtain the cookies formulation that use Lampung Taro flour enriched with green beans flour as a wheat flour substitution. The cookies were tested organoleptically by panelists using hedonic scale including color, aroma, taste, texture and general appearance. The acceptable cookies were analyzed their chemical characteristics. The results showed that Taro flour cookies with the content of 30%, 50%, and 60% Lampung Taro flour have received the best judgment from panelists. From the nutritional point these cookies were considered meet the nutritional value specified by SNI 1992 but the protein content was still below standard. The addition of 10% green beans flour was not able to improve the nutritional value of protein in the cookies.
EFEK KONSUMSI MINUMAN BUBUK KAKAO LINDAK BEBAS LEMAK TERHADAP AKTIVITAS ANTIOKSIDAN FLAVONOID PADA PLASMA MANUSIA Welli Yuliatmoko; Fransiska Zakaria R; Feri Kusnandar
Jurnal Matematika Sains dan Teknologi Vol. 9 No. 2 (2008)
Publisher : LPPM Universitas Terbuka

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Fat free cocoa powder is a rich source of flavonoid antioxidants including epicatechin, catechin, and procyanidins, which have attracted interest regarding cardiovascular health. The aim of this research was to evaluate the effect of Indonesian fat free cocoa powder drink consumption on antioxidants activity. Healthy woman subjects were divided into cocoa group (n=9) and control group (n=9). Cocoa powder drink containing skim milk and sugar was given to the cocoa group. The control group received only water containing skim milk and sugar. The criteria of the respondents were according to health medical diagnosis and informed consent signature. Their peripheral blood was withdrawn for the analysis of antioxidants capacity. Antioxidants capacity consisted of antiradical by DPPH method, malonaldehyde (MDA) content, vitamin C, and diene conjugation. The data of cocoa group showed that there were significant increased in antiradical, vitamin C and decreased in MDA content (p<0.05). Cocoa consumption increased diene conjugation however was not significantly (p<0.05). In conclusion, the Indonesian fat free cocoa powder has increased plasma antioxidant system, which manifest good health function.
KAJIAN KUALITAS TERHADAP BUKU MATERI POKOK PENGETAHUAN BAHAN PANGAN HEWANI - UNIVERSITAS TERBUKA Trimurti Artama; Anang Suhardianto; Welli Yuliatmoko
Jurnal Pendidikan Terbuka Dan Jarak Jauh Vol. 10 No. 2 (2009)
Publisher : LPPM Universitas Terbuka

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Abstract

This study is to reveal accuracy, recency, legibility,language, and physical appearance the main course material on Animal Food Substance(PANG 4221) by expert perception, lecturers, and students. The result of this study is expected to provide some useful recommendation for the revision of the course material of the Open University (UT). The data were obtained by capturing information from students of UT and non UT. The data obtained were analyzed by using descriptive qualitative methods. In addition, evaluation of the course material delevoped was conducted following the PAU-PPI format. The results the course material has high accuracy, legibility, language, materials, format, print, finishing and binding (score 3-4). However, despite high scores every aspect still needs to be revised because of some in consistencies. The recency, cover design, and content design have the lowest scores (2-3). These aspects must absolutely be revised. It can be concluded that the course material should be revised to include all findings from this study.
Co-Authors Anang Suhardianto Dian Indrayani Satyatama Feri Kusnandar Fransiska Zakaria R Trimurti Artama