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This Author published in this journals
All Journal Formosa Journal of Science and Technology (FJST) Formosa Journal of Applied Sciences (FJAS)
A.A. Made Semariyani
Warmadewa University, Denpasar
Humanities Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Education Engineering Industrial & Manufacturing Engineering Social Sciences

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Quality Control of Puff Pastry Sheet Production Process at CV. PRS Bali Ayu Suardani; A.A. Made Semariyani; I Putu Candra; I Wayan Sudiarta; I Nyoman Rudianta; Ni Kadek Karina Saridewi
Formosa Journal of Applied Sciences Vol. 2 No. 3 (2023): March 2023
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/fjas.v2i3.3594

Abstract

Puff pastry is a pastry product made from a mixture of flour, sugar, salt and fat/butter. To produce good quality Puff Pastry, good quality raw materials are needed. Quality control are techniques or operational activities used to meet quality requirements. Quality control of the production process can be considered to be correct if the quality is in accordance with the quality criteria, the performance of equipment, processes and products and if the deviations are identifiable or reportable. Puff pastry sheet production process carried out at CV. PRS includes: the process of preparing materials, weighing materials, mixing materials, cutting and weighing dough according to standard weights, plastic packaging, cooling dough, flattening dough, molding and cutting according to standard sizes, cooling and packaging of products.
The Characteristics of Wet Noodles from Mocaf Flour and Moringa Flour Amir Hinggiranja; Ni Made Ayu Suardani Singapurwa; I Gede Pasek Mangku; I Putu Candra; A.A. Made Semariyani
Formosa Journal of Science and Technology Vol. 2 No. 4 (2023): April 2023
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/fjst.v2i4.3647

Abstract

This study aims to determine the effect of substituting mocaf flour for moringa leaf flour on the characteristics of wet noodles. The research method used a completely randomized design on a factorial pattern, namely the ratio of wheat flour to mocaf flour, consisting of 4 levels: (100:0), (90:10), (80:20), (70:30), and the addition of moringa leaf flour, which consists of three levels: (10%), (15%), and (20%). The results showed that the best substitution of mocaf flour and moringa leaf flour with a ratio of 70% wheat flour to 30% mocaf flour and leaf flour to 10% moringa yielded 71.467% moisture content and 13.249% protein content. Ash content of 1.359% does not meet SNI but is still accepted by consumers. swelling index 32.723%, color (L*) 39.580%, color (a*) -8.380%, and color (b*) 14.410%.
Co-Authors Amir Hinggiranja Ayu Suardani I Gede Pasek Mangku I Nyoman Rudianta I Putu Candra I Wayan Sudiarta Ni Kadek Karina Saridewi Ni Made Ayu Suardani Singapurwa