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Afe Dwiani
Department of Food Processing Technology, Faculty of Agriculture, Universitas Nahdlatul Wathan Mataram
Agriculture, Biological Sciences & Forestry

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Kajian sifat kimia brownies panggang dengan substitusi mocaf dan tepung kelor Afe Dwiani; Ni Luh Putu Sherly Yuniartini
Jurnal Agrotek Ummat Vol 9, No 1 (2022): January
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jau.v9i1.6731

Abstract

Brownies are wheat-based snack products that prefer by peoples. The need for wheat increased every year. One of the local flours that can reduce people's dependence on the use of wheat is mocaf /modified cassava flour. Brownies have a high carbohydrate and fat content but a low vitamin and mineral content. Therefore, the addition of moringa leaf flour is need. The purpose of this study was to determine the effect of substitution of mocaf and moringa leaf flour on the chemical quality of brownies. The treatment of this study is the combination of flour, mocaf and moringa leave flour become six treatment, namely A0 = 50% flour : 50% mocaf : 0 moringa leaf flour (control), A1 = 47,5% flour : 47,5% mocaf : 5% moringa leaf flour, A2 = 45% flour : 45% mocaf : 10% moringa leaf flour, A3 = 42,5% flour : 42,5% mocaf : 15 % moringa leaf flour, A4 = 40% flour : 40% mocaf : 20% moringa leaf flour and A5 = 37,5% flour : 37,5% mocaf : 25% moringa leaf flour.  The study results  show  that  the addition of moringa leaf flour significantly  influences  the  chemical properties (moisture, ash and protein content) on brownies. According to standard (SNI), the best treatment for water content is A0 treatment (wheat flour 50%: mocaf 50%: moringa leaf flour 0%) with a value of 25.21%, for ash and protein content are produced by A5 treatment (wheat flour 37.5%: mocaf 37.5%: moringa leaf flour 25%) with the value respectively are 2.80%  and 6.68%.
Kualitas kimia,organoleptik, dan aktivitas antioksidan kopi robusta (Coffea canephora) dengan penambahan bubuk daun kelor Suburi Rahman; Afe Dwiani
Jurnal Agrotek Ummat Vol 10, No 1 (2023): Jurnal Agrotek Ummat
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jau.v10i1.12417

Abstract

Robusta coffee is a drink that is like by all peoples and has become part of lifestyle. Coffee can be combined with other ingredients to increase its benefits and one of them is moringa. The purpose of this study was to determine the effect of the addition of moringa powder on the quality of robusta coffee. The method that used is this study was complete randomized design (CRD). The treatment of this study was the formulation of coffee and moringa powder with 6 treatments, namely KK0 (100% ground coffee: 0% moringa powder), KK1 (ground coffee 90% : moringa powder 10%), KK2 (ground coffee 80% : moringa powder 20%), KK3 (ground coffee 70% : moringa powder 30%), KK4 (ground coffee 60% : moringa powder 40%) and KK5 (ground coffee 50% : moringa powder 50%). The parameters tested are chemical analysis (moisture content, antioxidant activity and pH) and organoleptic (taste, flavour and color). The results showed that the lowest water content was obtained in the KK0 treatment (3.33%), the highest antioxidant content in the KK5 treatment (87.42%) and the highest pH in the KK0 treatment (6.57). The results for the orgnoleptic test found that the flavour has a value of 2.25 - 3.30 (dislike - neutral) and the taste has a value of 1.95-3.35 (dislike - neutral), while the color has a value of 3.10 - 3.50 (neutral - likes).
Co-Authors Ni Luh Putu Sherly Yuniartini Suburi Rahman