@article{Alfiatuzzahrok_Saloko_Cicilia_2022, title={PENGARUH METODE DAN LAMA PRAGELATINISASI TEPUNG BERAS DAN MOCAF TERHADAP KARAKTERISTIK JAJE TAREK KHAS LOMBOK YANG DIFORTIFIKASI DENGAN TEPUNG DAUN KELOR (Moringa oleifera): The Effect Of Method And Duration Of Pregelatinization Of Rice Flour And Mocaf On The Characteristics Of Jaje Tarek Typical Of Lombok Fortified With Moringa Leaf Flour (Moringa oleifera)}, volume={8}, url={https://profood.unram.ac.id/index.php/profood/article/view/250}, DOI={10.29303/profood.v8i2.250}, abstractNote={<p>Jaje tarek is one of Lombok’s special dry snacks made from rice flour and coconut milk and goes through a pregelatinization and frying process before being consumed. Jaje tarek has not been developed much, both in the manufacturing process and in the nutritional value The study aimed to determine the effect of pragelatinization of rice flour and mocaf on the characteristics of jaje tarek that fortified with Moringa leaf flour. This research method was experimental method with Randomized Block Design (RBD) with 2 factors (factorial) namely pregelatinization method (P, P1; conventional method, P2; pressure) and the duration of pregelatinization (t, t1; 10 minutes, t2; 20 minutes, t3; 30 minutes). The data gain were analyzed using analysis of variance at 5% significance level using 6.45 Co-Stat Software and further test used Least Significant Difference (LSD) at 5% level. The results of the study showed that the interaction between the technique and the duration of pregelatinization had a significant effect on the chemical characteristics, called moisture content, protein content, and antioxidant activity of jaje tarek, as well as organoleptic characteristics, called hedonic color, aroma, and texture of jaje tarek. The best treatment was obtained in the conventional steaming with a pregelatinization time of 10 minutes with a moisture content of 4.70%;protein content 7.40%; antioxidant activity 55.60%; panelis preferred on all parameters with a crunchy texture.</p>}, number={2}, journal={Pro Food}, author={Alfiatuzzahrok, Alfiatuzzahrok and Saloko, Satrijo and Cicilia, Siska}, year={2022}, month={Dec.}, pages={126–134} }