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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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Journal : Jurnal Matematika Sains dan Teknologi

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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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Abstract

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.
Co-Authors Anang Suhardianto Dian Indrayani Satyatama Feri Kusnandar Fransiska Zakaria R Trimurti Artama