Food Technology Science: Recent submissions
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Now showing items 21-24 of 25
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Purnomo, Antosias Dwi (October 2, 2023)[more][less]
Abstract: Sate aci ialah salah satu produk kuliner Indonesia yang banyak dijual dan terjangkau harganya. Sate aci yang berbahan dasar tepung tapioka dapat diberikan variasi kuliner dengan penambahan udang rebon kering yang dapat memperkaya cita rasa dan zat gizi yang terkandung didalamnya. Khususnya kandungan protein dalam udang rebon kering dapat menambah kualitas gizi pada sate aci. Penelitian ini bermaksud melihat pengaruh penambahan udang rebon kering terhadap peningkatan protein serta uji organoleptik pada sate aci dengan 4 parameter yakni warna, aroma, tekstur serta rasa. Pembuatan sate aci udang rebon kering dengan 5 perlakuan penambahan udang rebon kering (10 g, 20, g, 30 g, 40 g serta 50 g) ini akan diuji dengan metode kjeldahl untuk mengetahui kandungan protein dan uji kesukaan kepada 30 panelis. Desain riset ini menerapkan Rancangan Acak Lengkap dengan 4 kali ulangan. Sate aci tanpa penambahan udang rebon kering akan digunakan sebagai kontrol. Hasil dari penelitian ini menunjukkan adanya peningkatan kandungan protein pada sate aci udang rebon kering dengan nilai tertinggi 7,26 % pada perlakuan penambahan udang rebon kering 50 gram. Hasil uji kesukaan panelis yang paling disukai dan diterima ialah pada perlakuan penambahan udang rebon kering 10 gram. URI: http://192.168.252.215:8080/xmlui/handle/123456789/252 Files in this item: 1
41203170007_ANTOSIAS DWI PURNOMO_ITP.pdf (2.351Mb) -
Ataqwa, Krisjayanti (August 24, 2022)[more][less]
Abstract: Cookies are pastry products made from wheat flour which have a sweet taste and long shelf life cookies, to add good nutritional value by adding the formulation of mung bean flour and moringa leaf flour. The purpose of this study was to determine the effect of the formulation of mung bean cookies with Moringa leaf flour ( Moringa oleifera L. ) and on the organoleptic and nutritional values . This study used a completely randomized design (CRD) consisting of 5 treatments with concentrations of wheat flour: mung bean flour: moringa leaf flour (100 %: 0 %: 0 %), ( 50 % : 10 % : 40 %) , ( 50 % 35 % : 15 % ) , ( 50 % 25 % -25 % ) , and ( 50 % : 15 % : 35 % ) . The observed variables consisted of organoleptic properties : color , aroma , taste and texture and properties of water content , ash content , protein content , fat content and carbohydrate content , in order to conform to the sni standard for cookie quality . The data was processed using one way ANOVA test, and if it had a significant effect, it was continued to Duncan's follow-up test. The results showed the addition of Moringa leaf flour to cookies had a significant effect on the chemical properties of water content, ash content, protein content, fat content and carbohydrate content, and organoleptic properties. . The results selected by the panelists on the organoleptic test of cookies were in the P3 treatment with the composition of wheat flour: mung bean flour: ng Moringa leaves (50%: 25%: 25%) with organoleptic test value of taste = 5.93, color = = 5.80 , aroma 5,68 , texture = 6,28 and liking = 6,20 . With carbohydrate nutrient content of 46.87 % , nutritional content of water content of 4.15% , ash content of 3.61% , protein content of 9.35% and fat content of 36.02 % . URI: http://192.168.252.215:8080/xmlui/handle/123456789/152 Files in this item: 1
41203180014-KRISJAYANTI ATAQWA.pdf (1.926Mb) -
Condro Istia, Inka (September 26, 2022)[more][less]
Abstract: Corn is one of the food crops that can be developed and has a strategic role and is economically feasible. Corn as the main source of carbohydrates utilizes as a staple food substitute for rice. One alternative that can be developed from corn is beverage products. Corn contains anthocyanins which act as antioxidants in the body to prevent atherosclerosis. Ginger is one type of spice that has many health benefits. Antioxidants are compounds that can inhibit oxidation reactions by binding to free radicals and highly reactive molecules. The benefits of food can reduce the oxidation process of fats and oils, free radical oxidation, reduce the occurrence of food spoilage processes, prolong the service life in the food industry, increase the storage of fat contained in food and prevent sensor and nutritional quality degradation. This study used the DPPH method (1,1-diphenyl- 2,-picrylhydrazyl) which is a purple compound that will turn yellow when reacted with antioxidant activity and used a completely randomized design (CRD) method in the form of a single factor ratio of corn: ginger extract ( 100 g : 2 g, 3 g, 4 g, and 5 g) using 5 treatments and 3 replications. The organoleptic test used is the hedonic test, namely the level of preference test for the taste, texture, color, color of the purple corn extract drink. The score used is 1 – 5 (very dislike, dislike, somewhat like, like, and like very much). The data obtained were then analyzed and processed using SPSS with one way ANOVA. The purpose of this study was to determine the antioxidant activity and the panelists' preference level of purple corn extract drink. URI: http://192.168.252.215:8080/xmlui/handle/123456789/132 Files in this item: 1
41203180009-INKA CONDRO ISTIA.pdf (1.284Mb) -
Rosidah, Nuraedi (September 26, 2022)[more][less]
Abstract: Obesity is a condition where body weight exceeds normal limits which can potentially lead to Diabetes Mellitus. The medicine to overcome this is a healty diet using functional food that contain lots of fiber, one of which is Gracillaria Sp seaweed formula Gracillaria Sp and Coffee on weight loss in mice, to find out which functional food formula between Gracillaria Sp and Coffee had more effect on weight loss in mice. This research was carried out using a quantitative method True Experiment Pretest-posttest Control Group Design using a completely randomized design (CRD)for 22 days. The sample consisted of 25 mice which where divided into 5 treatment groups, namely negative control (K-), positive control (K+) given orlistat ,treatment 1 (P1) was given the formula Gracillaria Sp 32 ml/day, treatment 2 was given the coffee formula 1,08ml/40 gr bb/day, treatment 3 (P3) was given a mixture of Gracillaria Sp 32 ml/day + coffee 1,08ml/40 gr bb/day. High fat diet for mice in the form of20 gr corn was given once a day at 10 am during the fattening period and standard diet for mice was 5 gr corn given during the treatment. The parameter measured was the weight of the mice every three days during the treatment. The result of the one way ANOVA test showed that the best formula with the most effect was P3 Gracillaria Sp 32ml/day+ Coffee 1,08 ml/40 gr bb/day could reduce the weight of obese mice from 31,41 gr to 20,83 gr with p value < 0,05, almost equivalent to the comparison orlistat (K+) from a weight of 32,12 gr to 21,46 gr. The result of the ANOVA test on the consumption of mice p>0,05, with a significance valuep=0,01, showed a significant difference to the consumption of mice. The presence of fiber, flavonoids, and chlorogenicacid are thought to reduce the breakdown of glucose, and play a role in inhibiting the activity of the lipase enzyme that hydrolyzes fat that causes obesity. URI: http://192.168.252.215:8080/xmlui/handle/123456789/95 Files in this item: 1
41203180005-NUREDI ROSIDAH.pdf (2.468Mb)
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Now showing items 21-24 of 25