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Pengaruh Penggunaan Talas (Xanthosoma sagittifolium) Terhadap Mutu dan Tingkat Penerimaan Panelis pada Produk Roti, Pastel, Pancake, Cookies, dan Bubur Talas Wilsa Hermianti; Firdausni Firdausni
Jurnal Litbang Industri Vol 6, No 1 (2016)
Publisher : Institution for Industrial Research and Standardization of Industry - Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24960/jli.v6i1.1250.51-60

Abstract

Kimpul taro (Xanthosoma sagittifolium) contains high enough of starch and fibers so that it can function as a non-rice food carbohydrates source. Previous research was done a research about taro block process technology (Hermianti et al., 2010). In this study, taro blocks was used for making of various wet food, semi-wet and dry food products such as bread, pies, cookies, pancakes, and taro porridge by substituting wheat flour and rice flour. The research was aimed to find out the composition of the appropriate use of taro block in making of various food products with a good quality and preferred. Bread, pies, and cookies were made with percentage of taro block 0% (control/without taro block), 25%, 50%, and 75%, whereas for pancakes with formula of taro block 0% (control/without taro block ), 30%, 50%, 100%. Porridge was made to subtitute rice flour with percentage of taro block 0% (control/without taro block), 30%, 50%, and 100%. The chemical analysis of taro block was done on several parameter included moisture content, ash content, starch, and protein, while for processed food products were conducted the organoleptic test (color, aroma, taste, and texture) based on the panelists acceptance level. The most products of taro cookies and taro bread preferred by panelists were analyzed the fat content, protein, carbohydrates and calories and storability for dry food products (cookies). The results showed that taro block moisture content 12.40%, ash content 1.12%, starch content 73.37%, amylose 2.88%, amylopectin 70.49%, and  protein 3.4%. The organoleptic test with optimal results and preferably were bread and pastel with the use of taro 25%, cookies with the use of taro 50%, taro pancake formula with 50%  taro block,  and porridge with usage of taro block 30%.ABSTRAKTalas kimpul (Xanthosoma sagittifolium) mengandung karbohidrat dan serat yang tinggi  sehingga dapat berfungsi  sebagai sumber bahan pangan karbohidrat. Penelitian terdahulu telah dilakukan teknologi pembuatan talas blok (Hermianti et al, 2010). Pada penelitian ini dilakukan  penggunaan talas blok untuk pembuatan aneka produk makanan basah, semi basah, dan makanan kering seperti roti, pastel, cookies, pancake, dan bubur talas dengan mensubstitusi tepung terigu dan tepung beras. Penelitian ini  bertujuan untuk mengetahui jumlah penggunaan talas yang memberikan hasil yang optimal dalam pembuatan beberapa produk tersebut sehingga dihasilkan pangan dengan mutu yang baik dan disukai.  Penelitian substitusi terigu dengan talas  yang dilakukan dalam pembuatan roti, pastel, dan cookies 0% (kontrol/ tanpa talas blok), 25%, 50% dan 75%, untuk pancake dengan formula talas dengan terigu  0% (kontrol/tanpa talas blok), 30%, 50%,100%, sedangkan untuk bubur talas dengan formula talas dengan tepung beras 0% (kontrol/tanpa talas blok), 30%, 50%, dan 100%. Analisis  kimia dilakukan  terhadap bahan baku talas blok meliputi kadar air, kadar abu, kadar pati, dan protein sedangkan untuk produk olahan pangan dilakukan uji organoleptik (warna, aroma, rasa dan tekstur) berdasarkan tingkat penerimaan panelis. Produk cookies talas dan roti talas yang paling disukai panelis dianalisis kandungan lemak, protein, karbohidrat dan kalorinya serta daya simpan untuk produk makanan kering (cookies). Hasil penelitian menunjukkan talas blok mengandung kadar air 12,40%, kadar abu 1,12%, kadar pati 73,37%, amilosa 2,88%, amilopektin 70,49% dan protein 3,4%. Hasil  uji organoleptik dengan hasil yang optimal dan lebih disukai adalah roti dan pastel dengan penggunaan 25% talas, cookies dengan penggunaan 50% talas, pancake dengan formula talas  dengan tepung 50% dan bubur dengan pemakaian talas blok 30%.
Pengaruh Pengurangan Kadar Air dan Penggunaan Bahan Pengikat Kadar Air dalam Pembuatan Cake Bengkuang Wilsa Hermianti; Yulia Helmi Diza; Firdausni Firdausni; Tri Wahyuningsih
Jurnal Litbang Industri Vol 6, No 2 (2016)
Publisher : Institution for Industrial Research and Standardization of Industry - Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (291.044 KB) | DOI: 10.24960/jli.v6i2.1913.117-125

Abstract

Yam contains a high water content ranging from 86-90% therefore when be processed to be a product such as cake will also result a high water content and cause the product is not durable. By the nature characteristics of the yam was then made utilization efforts became yam cake in order to develop yam processing, increase value added, and diversify food processing based on raw materials of local potential in Padang City. Yam can be used by processing them into a semi wet food such as cake with a dominant amount of yam up to 50% of the cake batter, but only had a shelf life for 3 days. To increase the shelf-life study was carried out water content reduction of raw materials and using of a binder in the making of yam cake. The treatment of water content reduction of yam was done using juicer and pressing. A comparison as a control was performed without reduction of water content. The use of water content binder was conducted with the addition of coconut, cornstarch, and rice flour. Yam cake formulas using binder of water content  with cornstarch and reduction the water content of raw material by pressing showed optimal results with a preferred value of organoleptic panelist, the water content 28.50%, carbohydrate 56.31%, protein 6.13%, fat 10.23%, energy 341.86 kcal/100g, dietary fiber 5.98%, calcium 27.77 mg/100g, and 5.92% inulin, storability for 5 days at room temperature and 4 weeks at refrigerator temperature.ABSTRAKBengkuang mengandung kadar air yang tinggi berkisar 86-90% sehingga jika diolah untuk menjadi produk berupa cake akan memberikan kadar air yang juga tinggi dan menyebabkan produk menjadi tidak tahan lama. Dengan sifat alami bengkuang tersebut maka dilakukan upaya pemanfaatannya menjadi cake bengkuang dalam rangka pengembangan olahan dari bengkuang, peningkatan nilai tambah, dan diversifikasi olahan pangan berbasis bahan baku lokal yang cukup potensi di kota Padang. Bengkuang dapat dimanfaatkan dengan mengolahnya menjadi pangan semi basah berupa cake bengkuang dengan jumlah bengkuang yang dominan yakni sampai 50% dari adonan cake namun hanya mempunyai ketahanan simpan selama 3 hari. Guna meningkatkan masa simpannya dilakukan penelitian pengurangan kadar air bahan baku bengkuang dan penggunaan bahan pengikat dalam pembuatan cake bengkuang. Perlakuan pengurangan kadar air bengkuang dilakukan dengan menggunakan juicer dan dipress. Sebagai pembanding (kontrol) dilakukan tanpa pengurangan kadar air. Penggunaan bahan pengikat kadar air bengkuang adalah dengan penambahan kelapa, tepung maizena, dan tepung beras. Cake bengkuang menggunakan formula bahan pengikat kandungan air bengkuang dengan tepung maizena serta pengurangan kadar air bahan baku bengkuang dengan dipress memberikan hasil yang optimal dengan nilai organoleptik yang disukai panelis, kadar air 28,50%, karbohidrat 56,31%, protein 6,13%, lemak 10,23%, energi 341,86 kkal/100g, serat pangan 5,98%, kalsium 27,77mg/100g, dan inulin 5,92%, daya simpan selama 5 hari pada suhu kamar dan 4 minggu pada suhu kulkas.
Pengaruh Pengurangan Kadar Air dan Penggunaan Bahan Pengikat Kadar Air dalam Pembuatan Cake Bengkuang Wilsa Hermianti; Yulia Helmi Diza; Firdausni Firdausni; Tri Wahyuningsih
Jurnal Litbang Industri Vol 6, No 2 (2016)
Publisher : Institution for Industrial Research and Standardization of Industry - Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (291.044 KB) | DOI: 10.24960/jli.v6i2.1913.117-125

Abstract

Yam contains a high water content ranging from 86-90% therefore when be processed to be a product such as cake will also result a high water content and cause the product is not durable. By the nature characteristics of the yam was then made utilization efforts became yam cake in order to develop yam processing, increase value added, and diversify food processing based on raw materials of local potential in Padang City. Yam can be used by processing them into a semi wet food such as cake with a dominant amount of yam up to 50% of the cake batter, but only had a shelf life for 3 days. To increase the shelf-life study was carried out water content reduction of raw materials and using of a binder in the making of yam cake. The treatment of water content reduction of yam was done using juicer and pressing. A comparison as a control was performed without reduction of water content. The use of water content binder was conducted with the addition of coconut, cornstarch, and rice flour. Yam cake formulas using binder of water content  with cornstarch and reduction the water content of raw material by pressing showed optimal results with a preferred value of organoleptic panelist, the water content 28.50%, carbohydrate 56.31%, protein 6.13%, fat 10.23%, energy 341.86 kcal/100g, dietary fiber 5.98%, calcium 27.77 mg/100g, and 5.92% inulin, storability for 5 days at room temperature and 4 weeks at refrigerator temperature.ABSTRAKBengkuang mengandung kadar air yang tinggi berkisar 86-90% sehingga jika diolah untuk menjadi produk berupa cake akan memberikan kadar air yang juga tinggi dan menyebabkan produk menjadi tidak tahan lama. Dengan sifat alami bengkuang tersebut maka dilakukan upaya pemanfaatannya menjadi cake bengkuang dalam rangka pengembangan olahan dari bengkuang, peningkatan nilai tambah, dan diversifikasi olahan pangan berbasis bahan baku lokal yang cukup potensi di kota Padang. Bengkuang dapat dimanfaatkan dengan mengolahnya menjadi pangan semi basah berupa cake bengkuang dengan jumlah bengkuang yang dominan yakni sampai 50% dari adonan cake namun hanya mempunyai ketahanan simpan selama 3 hari. Guna meningkatkan masa simpannya dilakukan penelitian pengurangan kadar air bahan baku bengkuang dan penggunaan bahan pengikat dalam pembuatan cake bengkuang. Perlakuan pengurangan kadar air bengkuang dilakukan dengan menggunakan juicer dan dipress. Sebagai pembanding (kontrol) dilakukan tanpa pengurangan kadar air. Penggunaan bahan pengikat kadar air bengkuang adalah dengan penambahan kelapa, tepung maizena, dan tepung beras. Cake bengkuang menggunakan formula bahan pengikat kandungan air bengkuang dengan tepung maizena serta pengurangan kadar air bahan baku bengkuang dengan dipress memberikan hasil yang optimal dengan nilai organoleptik yang disukai panelis, kadar air 28,50%, karbohidrat 56,31%, protein 6,13%, lemak 10,23%, energi 341,86 kkal/100g, serat pangan 5,98%, kalsium 27,77mg/100g, dan inulin 5,92%, daya simpan selama 5 hari pada suhu kamar dan 4 minggu pada suhu kulkas.
Pengaruh Penggunaan Talas (Xanthosoma sagittifolium) Terhadap Mutu dan Tingkat Penerimaan Panelis pada Produk Roti, Pastel, Pancake, Cookies, dan Bubur Talas Wilsa Hermianti; Firdausni Firdausni
Jurnal Litbang Industri Vol 6, No 1 (2016)
Publisher : Institution for Industrial Research and Standardization of Industry - Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (458.677 KB) | DOI: 10.24960/jli.v6i1.1250.51-60

Abstract

Kimpul taro (Xanthosoma sagittifolium) contains high enough of starch and fibers so that it can function as a non-rice food carbohydrates source. Previous research was done a research about taro block process technology (Hermianti et al., 2010). In this study, taro blocks was used for making of various wet food, semi-wet and dry food products such as bread, pies, cookies, pancakes, and taro porridge by substituting wheat flour and rice flour. The research was aimed to find out the composition of the appropriate use of taro block in making of various food products with a good quality and preferred. Bread, pies, and cookies were made with percentage of taro block 0% (control/without taro block), 25%, 50%, and 75%, whereas for pancakes with formula of taro block 0% (control/without taro block ), 30%, 50%, 100%. Porridge was made to subtitute rice flour with percentage of taro block 0% (control/without taro block), 30%, 50%, and 100%. The chemical analysis of taro block was done on several parameter included moisture content, ash content, starch, and protein, while for processed food products were conducted the organoleptic test (color, aroma, taste, and texture) based on the panelists acceptance level. The most products of taro cookies and taro bread preferred by panelists were analyzed the fat content, protein, carbohydrates and calories and storability for dry food products (cookies). The results showed that taro block moisture content 12.40%, ash content 1.12%, starch content 73.37%, amylose 2.88%, amylopectin 70.49%, and  protein 3.4%. The organoleptic test with optimal results and preferably were bread and pastel with the use of taro 25%, cookies with the use of taro 50%, taro pancake formula with 50%  taro block,  and porridge with usage of taro block 30%.ABSTRAKTalas kimpul (Xanthosoma sagittifolium) mengandung karbohidrat dan serat yang tinggi  sehingga dapat berfungsi  sebagai sumber bahan pangan karbohidrat. Penelitian terdahulu telah dilakukan teknologi pembuatan talas blok (Hermianti et al, 2010). Pada penelitian ini dilakukan  penggunaan talas blok untuk pembuatan aneka produk makanan basah, semi basah, dan makanan kering seperti roti, pastel, cookies, pancake, dan bubur talas dengan mensubstitusi tepung terigu dan tepung beras. Penelitian ini  bertujuan untuk mengetahui jumlah penggunaan talas yang memberikan hasil yang optimal dalam pembuatan beberapa produk tersebut sehingga dihasilkan pangan dengan mutu yang baik dan disukai.  Penelitian substitusi terigu dengan talas  yang dilakukan dalam pembuatan roti, pastel, dan cookies 0% (kontrol/ tanpa talas blok), 25%, 50% dan 75%, untuk pancake dengan formula talas dengan terigu  0% (kontrol/tanpa talas blok), 30%, 50%,100%, sedangkan untuk bubur talas dengan formula talas dengan tepung beras 0% (kontrol/tanpa talas blok), 30%, 50%, dan 100%. Analisis  kimia dilakukan  terhadap bahan baku talas blok meliputi kadar air, kadar abu, kadar pati, dan protein sedangkan untuk produk olahan pangan dilakukan uji organoleptik (warna, aroma, rasa dan tekstur) berdasarkan tingkat penerimaan panelis. Produk cookies talas dan roti talas yang paling disukai panelis dianalisis kandungan lemak, protein, karbohidrat dan kalorinya serta daya simpan untuk produk makanan kering (cookies). Hasil penelitian menunjukkan talas blok mengandung kadar air 12,40%, kadar abu 1,12%, kadar pati 73,37%, amilosa 2,88%, amilopektin 70,49% dan protein 3,4%. Hasil  uji organoleptik dengan hasil yang optimal dan lebih disukai adalah roti dan pastel dengan penggunaan 25% talas, cookies dengan penggunaan 50% talas, pancake dengan formula talas  dengan tepung 50% dan bubur dengan pemakaian talas blok 30%.
Co-Authors Tri Wahyuningsih Wilsa Hermianti Yulia Helmi Diza