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All Journal Jurnal Sains dan Teknologi Pangan Food Science and Technology Journal (Foodscitech)
Jariyah Jariyah
Department of Food Technology, Faculty of Industrial Technology, University of Pembangunan Nasional “Veteran” Surabaya, East Java, Indonesia , 60294
Agriculture, Biological Sciences & Forestry

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The Properties Study of Mangrove Fruit Flour Composited with Taro and White Uwi Tubers Jariyah, Jariyah; Sarofa, Ulya; Ratna, Rawiri Yunia
Food Science and Technology Journal (Foodscitech) Vol. 3 No. 2 (2020)
Publisher : Universitas Dr Soetomo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (281.503 KB) | DOI: 10.25139/fst.v3i2.3231

Abstract

This research is a part of research on the study of the glycemic index value of biscuit products from mangrove fruit flour with flour from various of tubers. The tubers used in this study were taro and white uwi. The types of mangrove fruit used were pedada and lindur. The starch content in taro tubers and white uwi can be used to make biscuits. It is known that both pedada (Sonneratia caseolaris) and lindur (Bruguiera ghymnorhiza) flour have anti-diabetic and anti-cholesterol properties. This study aims to analyze the characteristics of the biscuits from the formulation of a mixture of mangrove fruit flour with taro and white uwi tubers. This study used a one-factor completely randomized design with 10 levels of treatment, namely the proportion of mangrove fruit flour types of pedada and lindur and taro and white uwi tuber flour with the formula 0: 100, 10:90, and 20: 80. Biscuit product analysis parameters include proximate, organoleptic analysis, and glycemic index. Measurement of the glycemic index value was carried out in vivo using 22 respondents normal human, healthy, with a blood glucose of 80-100 mg / dL. Blood draws were carried out for 120 minutes at 30-minute intervals. The best biscuits were obtained in the formulation of pedada fruit : taro flour (20: 80), with criteria 84.07%, of yield,  3.72% of moisture content, 3.45% of ash, 4.33% of protein, 7.16% of fat, carbohydrates of 81.34%, 64.39% of starch, the dietary fiber content of 7.69%. Organoleptic test results showed 5.69 of color, the taste of 6.68, texture of 6.54, aroma of 7.13. In vivo test results obtained glycemic index values of 51.46, and glycemic load of 12.90
KAJIAN PENAMBAHAN SUSU KACANG TUNGGAK DAN KONSENTRASI KUNING TELUR TERHADAP FISIKOKIMIA DAN SENSORIS GELATO A, Yuniar; Jariyah, Jariyah
Jurnal Sains dan Teknologi Pangan Vol 7, No 4 (2022): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (612.445 KB) | DOI: 10.33772/jstp.v7i4.27485

Abstract

ABSTRAKGelato merupakan salah satu jenis es krim yang berasal dari Italia. Kandungan lemak dari gelato lebih rendah daripada es krim, akan tetapi gelato memiliki kandungan sukrosa yang lebih tinggi. Penelitian ini bertujuan untuk mengetahui pengaruh sifat fisikokimia dan organoleptik gelato susu kacang tunggak, serta mendapatkan kombinasi perlakuan yang menghasilkan gelato dengan karakteristik terbaik. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) pola faktorial dua faktor dengan tiga kali pengulangan. Faktor I adalah perbandingan susu kacang tunggak dan susu skim (v/v) 85:15%; 80:20%; dan 75:25%. Faktor II adalah penambahan kuning telur 3%, 4%, dan 5%. Perlakuan terbaik diperoleh dari perbandingan susu kacang tunggak dan susu skim 85%:15%. Penambahan kuning telur 5% menghasilkan gelato dengan kadar protein 2,89%, kadar lemak 4,76%, total padatan 32,56%, waktu pelelehan 15 menit 23 detik, overrun 34,253% dan viskositas sebesar 489,333 mPa.s. Produk terbaik menghasilkan uji organoleptik dengan skor tekstur, aroma, rasa; dan warna berturut-turut 3,346; 3,500; 3,577 dan 3,500. Penelitian ini menunjukkan bahwa velva sari tempe telah memenuhi standar SNI.Kata Kunci : Gelato, Sari Kacang Tunggak, Susu Skim, Kuning Telur.ABSTRACTGelato is a type of ice cream originating from Italy. The fat content of gelato is lower than ice cream, but gelato has a higher sucrose content. This study aims to determine the effect of physicochemical and organoleptic properties of cowpea milk gelato, and to obtain a combination of treatments that produces gelato with the best characteristics. This study used a completely randomized design (CRD) with a two-factor factorial pattern with three repetitions. Factor I is the ratio of arrears bean milk and skim milk (v/v) 85:15%; 80:20%; and 75:25%. Factor II is the addition of egg yolks 3%, 4%, and 5%. The best treatment was obtained from the ratio of arrears bean milk and skim milk of 85%:15%. The addition of 5% egg yolk produced gelato with a protein content of 2.89%, fat content of 4.76%, total solids 32.56%, melting time 15 minutes 23 seconds, overrun 34.253% and a viscosity of 489.333 mPa.s. The best product resulted in an organoleptic test with scores of textures, aroma, taste; and 3,346 colors in a row; 3,500; 3,577 and 3,500, respectively. This research shows that velva sari tempe has met the SNI standard.Kata Kunci : Gelato, Tunggak Bean Juice, Skim Milk, Egg Yolk.
Co-Authors A, Yuniar Ratna, Rawiri Yunia Ulya Sarofa