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All Journal Jurnal Hasil Penelitian Industri Caraka Tani: Journal of Sustainable Agriculture
Achmat Sarifudin
Pusat Pengembangan Teknologi Tepat Guna (P2TTG-LIPI) Jl.K.S.Tubun No. 5 Subang, Jawa Barat, Indonesia
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Energy Environmental Science

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EVALUASI MUTU FISIKOKIMIA DAN ORGANOLEPTIK MODIFIKASI KUE SATU BERBASIS TEPUNG PISANG (Quality Evaluation of Physicochemical and Organoleptic Characteristic of Modified Satu Cake Based on Banana Flour) Sarifudin, Achmat; Ekafitri, Riyanti; I.M, Nur Kartika
Jurnal Hasil Penelitian Industri Vol 28, No 2 (2015)
Publisher : Baristand Industri Banda Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (23.353 KB)

Abstract

Satu cake is a traditional cake usually made from mixture of mung bean flour and sugarflour. The research had proposed Satu cake by subtituting mung bean flour to banana flour. The objectiveof this research was to evaluate the quality of Satu cake as the influence of the differences ratio ofbanana flour and sugar flour 1:1, 1:2, and 1:3, respectively and 3 replications for each The physicalquality properties (whiteness and hardness), chemical properties (water, ash, protein, fat, carbohydrate,and fiber content) as well the sensory evaluation were evaluated. Results showed that increasing thepercentage of banana flour in the Satu cake formula tended to increase the hardness value, water content,ash content, protein content, meanwhile the whiteness index tended to decrease. The different ratiobetween sugar flour and banana flour was not significantly effect to the fat content, carbohydratecontent, fiber content of the Satu cake sample. The whiteness degree of the Satu cake ranging from 39,25-44,23%, hardness value from 0,46 to 0,53 mm/gr/sec, water content from 17,2 to 20,1%, ash content from0,8 to 1,3%, protein content from 4,4 to 6,6%, fat content from 0,3 to 0,4%, carbohydrate content from 71to 74,4%, fiber content from 2,8 to 3,2%. Result of sensory evaluation recommended the most favoredamong the Satu cake samples was sample from formulation sugar flour : banana flour 1:1.
Kajian Paparan Bahan Tambahan Pangan Benzoat pada Anak-anak Berdasarkan Data Konsumsi Pangan Individu di Kabupaten Bogor Sarifudin, Achmat
Caraka Tani: Journal of Sustainable Agriculture Vol 22, No 1 (2007): March
Publisher : Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2206.281 KB) | DOI: 10.20961/carakatani.v22i1.20540

Abstract

Food additives exposure assessment of benzoate is one of the important points in health risk assessment. This assessment is needed to protect the children from negative impact caused by excessive consumption of benzoate. The method used to predict individual benzoate consumption by calculating all benzoate consumption contained in food product in 3 days consumption. Concentration data of benzoate in the products was determined based on assumption of highest concentration allowed by government regulation of Food Additives i.e Permenkes no. 722/Menkes/PER/IX/1988. To obtain benzoate exposure level, the sum of benzoate consumptions was compared with safety limit level of benzoate (Acceptable Daily Intake) Value. This research resulted a mean value of benzoate consumption is 0.36 mm/kg BW (Body Weight) or its exposure level 7% ADI (ADI Benzoate= 5 mg/kg BW) and even highest consumer (95th) is 1.16 mg/kg BW or its exposure level 23% ADI
Co-Authors Nur Kartika I.M, Nur Kartika Riyanti Ekafitri