Article Per Year (5 Year)
p-Index From 2019 - 2024
0.23
P-Index
This Author published in this journals
All Journal Food Technology and Halal Science Journal
Rachmadhanti Arum
Universitas Muhammadiyah Malang
Biochemistry, Genetics & Molecular Biology Immunology & microbiology Medicine & Pharmacology

Published : 1 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search

 1 
Daya Terima, Zat Gizi, dan Nilai Energi Roti Tawar Anti- Diabetes dengan Penambahan Sari Mengkudu (Morinda citrifolia L.) Rista Anggriani; Nurul Laelatunisa; Nikmatul Rizky; Rachmadhanti Arum
Food Technology and Halal Science Journal Vol. 3 No. 1 (2020): Januari
Publisher : Universitas Muhammadiyah Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (151.064 KB) | DOI: 10.22219/fths.v3i1.13060

Abstract

White bread is a popular food product in Indonesia which is dominated by carbohydrate content. To improve its function, the noni juice which has phytochemical compounds of the alkaloid group was added. However, noni has a very strong aroma, which makes this noni rarely processed. This study aims to analyze the nutritional content, energy value, and organoleptic test of white bread added with noni juice. This research used a descriptive experimental design that the data is compared with SNI No 01-3840-1995 of white bread (Standard Nasional Indonesia = Indonesia Standard Requirement). Noni juice is added by four levels (0, 50, 150, 250ml). The results found that the more noni juice added would cause the addition of flour used, thereby increasing the calories per serving. In addition, the addition of noni juice causes an increase in brown color and aroma but decreases the tenderness, and sweetness of white bread.
Co-Authors Nikmatul Rizky Nurul Laelatunisa Rista Anggriani