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All Journal Journal of Tropical Food and Agroindustrial Technology HARENA: Jurnal Gizi
Cucuk Suprihartini
Akademi Gizi Karya Husada Kediri
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Health Professions Public Health

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The Effect of Proportion of Dioscorea alata and Wheat Flour on the Acceptability of Steamed Bolu Siska Yulva Naimah; Arya Ulilalbab; Cucuk Suprihartini
jurnal makanan tropis dan teknologi agroindustri Vol 4 No 01 (2023): January
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/jtfat.v4i01.1611

Abstract

Uwi tuber is functional food ingredients than can be flourished to become further food preparations. Uwi tuber is one of the recommended foodstuffs for diabetics with diabetes mellistusas alternative of first food. It is because uwi tuber has lower glicemix index compared to other foodstuffs, such as rice, corn, etc. Based on the potential of the uwi tuber, it is necessary to do further innovation in food processing, one of them is to be processed as another food such as steamed bolu which has low glicemix index. The purpose of this study is to know the effect of uwi tuber flour and wheat flour proportion toward acceptability of steamed bolu. This study was conducted at the Food Technology Laboratory of Nutrition Academy KaryaHusada Kediri on 29 February 2019 by using an experimental method with a Complete Randomized Design with 3 treatments and 3 times replications, namely P0uwi tuber flour : wheat flour (0% : 28%), P2uwi tuber flour : wheat flour (14% : 14%), P3uwi tuber flour : wheat flour (21% : 7%). Statistical analysis of organoleptic test uses Friedman Rank. According to organoleptic test that has been done, it is obtained steamed bolu in the propostion of uwi tuber flour : wheat flour (21% : 7%) can be accepted organoleptically. However, there is a need for research on the differences in handling during the pouring flour process as the basis production of steamed bolu.
THE EFFECT OF INSTANT TIWUL FLOUR ADDITION ON ACCEPTANCE AND WATER CONTENT OF GREEN BEANS (Vigna Radiata L) Anggraini Hilda Contheza; Cucuk Suprihartini; Enggar Anggraeni
HARENA : Jurnal Gizi Vol 3 No 3 (2023): HARENA: Jurnal Gizi (Agustus 2023)
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/harena.v3i3.2824

Abstract

Local food is a food which consumed by local people that suitable with local wisdom such as seeds, tubers, and nuts. To increase domestic food production, the government develops local food innovations. One of the effort to develop local ingredients can be done by using tiwul innovation as an alternative food processing material such as in the process of making the baked sponge. This study used an experimental method with a completely randomized design (CRD) using 3 treatments which were then tested for organoleptic acceptance and water content testing. The results showed that the addition of instant tiwul flour to green bean-baked sponge (Vigna Radiata L) didn’t affect the color and texture acceptability. But the aroma treatment 1 (20%) got the highest acceptability and the taste treatment 0 (0%) also got the highest acceptance. The results of the water content test for baked sponge products in the control treatment without the addition of instant tiwul flour (0%) had an average moisture content of 38.22%, treatment 1 with the proportion of adding instant tiwul flour (20%) had an average moisture content of 36.00%, and in treatment 2 with the addition of instant tiwul flour (30%), it had an average moisture content of 33.33%. Keyword: Baked Sponge, Instant Tiwul Flour, Water Content
Co-Authors Anggraini Hilda Contheza Arya Ulilalbab Enggar Anggraeni Siska Yulva Naimah