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All Journal Pro Food Jurnal Agrotek UMMat Jurnal Abdi Insani
Ahmad Alamsyah
Universitas Mataram
Agriculture, Biological Sciences & Forestry Civil Engineering, Building, Construction & Architecture Computer Science & IT Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics

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Journal : Pro Food

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PENGARUH TEPUNG KENTANG HITAM SEBAGAI PENSUBSTITUSI TERIGU TERHADAP KARAKTERISTIK DONAT: The Effect of Black Potato Flour as a Substitution Wheat Flour on Characteristic of Doughnut Siska Cicilia; Eko Basuki; Agustono Prarudiyanto; Ahmad Alamsyah; Dody Handito
Pro Food Vol. 8 No. 1 (2022): Pro Food (Jurnal Ilmu dan Teknologi Pangan )
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v8i1.231

Abstract

Tujuan penelitian ini adalah mengetahui karakteristik donat berbahan terigu yang disubstitusi dengan kentang hitam. Kentang hitam memiliki kandungan gizi yang cukup lengkap berupa karbohidrat, vitamin C, dan mineral. Penelitian menggunakan RAL satu faktor dan metode eksperimental. Perlakuan pada penelitian ini adalah substitusi tepung terigu dengan tepung kentang hitam (D) yaitu DB1 (100%:0%), DB2(90%:10%), DB3 (80%:20%), DB4 (70%:30%), DB5 (60%:40%), dan DB6 (50%:50%). Parameter yang diamati berupa kadar air, kadar abu, kadar protein, kadar lemak, dan sifat sensoris. Data dianalisis dengan Anova pada taraf 5% dan diuji lanjut menggunakan Beda Nyata Jujur (BNJ). Hasil penelitian menunjukkan semakin banyak substitusi terigu dengan kentang hitam menurunkan kadar air, kadar abu, kadar protein, dan tingkat kesukaan donat tetapi meningkatkan kadar lemak. Susbtitusi kentang hitam sebanyak 20% merupakan perlakuan terbaik dengan karakteristik berupa kadar air 24,7%; kadar abu 1,9%; kadar protein 6,4%; kadar lemak 26,2% dan sifat sensoris yang dapat diterima oleh panelis.
Mutu Kue Bingka Dolu pada Berbagai Konsentrasi Substitusi Terigu dengan Tepung Sorgum: Quality of Bingka Dolu at Various Concentrations of Substitution of Wheat with sorghum flour Dunyafanisa Nurul Aulia Ryanividya; Ahmad Alamsyah; Siska Cicilia
Pro Food Vol. 8 No. 2 (2022): Pro Food (Jurnal Ilmu dan Teknologi Pangan )
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v8i2.273

Abstract

Bingka dolu is a traditional snack from Bima, West Nusa Tenggara. They are much favored by the community because because of the unique taste and flavor. This study aims to determine the percentage of the use of the best sorghum flour as a substitute for flour on the quality of bingka dolu. This research method was CRD with one factor, namely the percentage of substitution of flour with sorghum flour (BD), namely BD0 (100%: 0%); BD1 (80% : 20%); BD2 (605 : 40%); BD3(40% : 60%); BD4 (20% : 80%) and BD5 (0% : 100%) with parameters such as moisture content, ash, crude fiber, taste, aroma, and texture by hedonic and scoring. The results of the study were analyzed using ANOVA and further test using HSD at the level of 5%. Wheat substitution with sorghum flour effected on the moisture content, ash, crude fiber, hedonic (color, aroma, taste, texture), and scoring (texture). The use of 20% sorghum flour as a substitute for wheat was the best treatment for making bingka dolu with the characteristics of a moisture content of 35.49%; ash 0.56%; 0.23% crude fiber and organoleptic quality received by the panelists.
Co-Authors Agustono Prarudiyanto Dody Handito Dunyafanisa Nurul Aulia Ryanividya Eka Hely Eko Basuki Mohammad Abbas Zaini Satrijo Saloko Siska Cicilia Siska Cicilia