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All Journal JSHP (Jurnal Sosial Humaniora dan Pendidikan) Journal of Social Humanities and Education Journal of Creative Student Research Dewantara: Jurnal Pendidikan Sosial Humaniora Lencana: Jurnal Inovasi Ilmu Pendidikan Student Research Journal Jingler: Jurnal Teknik Pengolahan Pertanian Garina
Lilis Sulandari
Universitas Negeri Surabaya
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Astronomy Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Languange, Linguistic, Communication & Media Social Sciences Transportation Other

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Journal : Journal of Social Humanities and Education

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Pemanfaatan Tepung Biji Durian Dalam Pembuatan Kulit Choux Paste Vinka Conia; Lilis Sulandari; Mauren Gita Miranti; Niken Purwidiani
Concept: Journal of Social Humanities and Education Vol. 3 No. 1 (2024): Maret : Journal of Social Humanities and Education
Publisher : Sekolah Tinggi Ilmu Administrasi Yappi Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/concept.v3i1.1001

Abstract

The main raw material commonly used in making choux paste skin is wheat flour. The wheat flour used is high protein wheat flour. High protein wheat flour has a protein content of 14.45%, fiber 2.01%, and carbohydrates in the form of starch 78.36% (Industrial Research and Consultation Center, 2016). The amylose and amylopectin content in high protein wheat flour is 50.26% and 22.84% (Industrial Research and Consultation Center, 2016). Amylose plays a role in forming gel while amylopectin forms elastic properties. The formation of the dough framework can occur due to the gelatinization ability of starch when the dough is baked. To reduce dependence on the use of wheat flour in making choux paste skin, it can be overcome by increasing the use of local food ingredients, in accordance with Law Number 18 Article 1 Paragraph 16 of 2012 concerning Food of the Republic of Indonesia (UU No. 18/2012), "Food diversity is an effort increasing the availability and consumption of food that is diverse, nutritionally balanced and based on local resource potential."
Co-Authors Adam Ardhul Jadid Rizki Dwi Putra Aisyah Aisyah Andika Kuncoro Widagdo Any Sutiadiningsih Any Sutiyadiningsih Asrul Bahar Atika Salsabila A. Aulia Salsabila Az-zahra Bima Muhammad Pembayun Cindy Edyningrum Akbar Diandari Ridhaningrat Elvira Azmi Nafisah Felia Rana Amanda Gadis Rizkynia Aisya I.F Romadhoni Ila Huda Ila Huda Puspita Ila Huda Puspita D Ila Huda Puspita Dewi Ita Fatkhur Romadhoni Lucia Tri Pangesthi Mauren Gita Miranti Mohammad Afriyan Anggadiotama Muhammad Basyaruddin NIken Purwidiani Novita Puspitasari Nugrahani Astuti Orienta Zubaidah Pamela Daffa Aliftia Siregar Salfa Mei Dianawati Shi Shi Irgita Alamsyah Sri Handajani Vanessa Melia Octaviany Vinka Conia