Pro Food

Physical, Chemical, and Acceptability Characteristics of Karak Crackers with The Addition of Rice Flour and Tapioca Flour and Differences in Cooking Method

Rahma Hapsari — 2024-11-30

The innovation of making karak crackers can be done by using the one-time cooking method and adding flour as a thickener. This method is more efficient than the usual two-times cooking method. And replace the use of bleng because it can affect the health of the body. The flour used is rice flour and tapioca flour. The purpose of the study was to examine the effect of the ratio of rice flour and tapioca flour addition and the method of making karak crackers on chemical, physical, and sensory properties. A two-factor completely randomized design was used to study the effect of the ratio of rice flour to tapioca flour (0:1; 1:1; 1:2; and 1:0) and the cooking method factor (two-time and one-time cooking method). Karak crackers were tested for chemical characteristics (moisture content and amylose content), physical characteristics (texture hardness, development volume, and brightness), and panelist’s acceptability. The results showed that the ratio of rice flour and tapioca flour in Karak crackers significantly affected amylose content, moisture content, texture hardness, and development volume). Meanwhile, the cooking method significantly influenced moisture content, development volume, and brightness. Panelist acceptability also showed that samples with rice flour and tapioca flour in the ratio of 0:1 and 1:1 in the factor of two-time cooking and samples with a ratio of 1:0 in the factor of one-time cooking were the optimal samples. This was because these samples’ acceptability was not significantly different from the comparison sample.

Comparison of The Composition of Sweet Potato (Ipomoea batatas L.) Flour and Wheat Flour on The Quality of Crackers

Thessalonika Elberta Harefa — 2024-11-30

Crackers are a type of biscuit whose manufacture requires a fermentation process or not, as well as going through a lamination process to produce a flat shape and when broken the cross-section appears layered. The main ingredient in making crackers is wheat flour. With increasing prices and limitations in importing, local flour is needed which can help reduce the use of wheat flour and one of them is Cilembu sweet potato flour. This study aimed to determine the effect of the composition of Cilembu sweet potato flour (Ipomoea batatas L.) and wheat flour on the quality of crackers produced. The research method used was Randomized Block Design with 5 treatments, namely 100%T (use of 100% wheat flour), 25%U (use of 25% Cilembu sweet potato flour: 75% wheat flour), 50%U (use of 50 % Cilembu sweet potato flour: 50% wheat flour), 75%U (use of 75% Cilembu sweet potato flour: 25% wheat flour) and 100%U (use of 100% Cilembu sweet potato flour). The results showed that the substitution of wheat flour with Cilembu sweet potato flour had no significant effect on ash content, moisture content, carbohydrate content, and fat content. However, it had a significant effect on carotenoid content and protein content. The cracker produced also did not contain E. coli. The benefit of this research is that it can be an innovation and increase the use of local flour.

Sensory Profile Characterization of Sumbawa Signature Milk Candy with Check-All-That Apply and Ideal Profile Methods

Aziza Salsabilah — 2024-11-30

Sumbawa milk candy is a sweet treat from Sumbawa Island, known as one of the island's signature products. Sumbawa milk candy is made from granulated sugar and cow or buffalo milk, giving it distinctive sensory characteristics depending on the ingredients used. This study aims to analyze the sensory profile of Sumbawa milk candy and identify the ideal sensory profile for this product. This study used Check-All-That-Apply and Ideal Profile Method, applied to four different Sumbawa milk candy products. Based on the testing results, the ideal sensory profile for Sumbawa milk candy includes the sweet taste of palm sugar, caramel flavor, milky taste, and soft texture. Panelists' preference levels are significantly influenced by the soft texture, while rancid aroma and flavor, as well as hard texture, reduce panelists' preference for the milk candy product. Additionally, three attributes deemed essential for milk candy are milky taste, cow milk aroma, and soft texture, whereas rancid aroma and flavor are undesirable attributes for the milk candy product.

Effect of TESOTA Composite Flour Composition (Wheat, Sorgum, Tapioca) and Carrageenan Concentration on The Quality of Low-Gluten Bread

Abid Jalaluddin Aflah — 2024-11-30

This study aimed to determine the effect of composite flour composition (wheat, sorghum, and tapioca) and carrageenan concentration on the quality of low-gluten white bread. This study used an experimental method with a two-factor completely randomized design (CRD), namely (1) composite flour composition (wheat:sorghum:tapioca) T1 = 50:25:25, T2 = 40:30:30, and T3 = 30:35:35, and (2) carrageenan concentration of 0.2 and 0.4%. Observation data were analyzed with SPSS software using ANOVA at the 5% significance level. Data that were significantly different were further tested with Honest Significant Difference test at the 5% significance level. The parameters observed included chemical quality (moisture content, ash content, and crude fiber content), physical quality (expandability, elasticity, bread pores, and staling), and organoleptic quality (aroma, taste, texture, crust color, and crumb color). The results showed that the treatment of different flour compositions and carrageenan concentrations had a significant effect on ash content, crude fiber content, expandability, elasticity, bread pores, and staling. However, there was no significant effect on its moisture content and organoleptic quality. To minimize the use of wheat flour, the composition of wheat:sorghum:tapioca flour 40:30:30 and carrageenan concentration 0.4% is the recommended treatment, with 24.35% moisture content (met the SNI requirements), 1.49% ash content, 4.08% crude fiber content, 68.69% expandability, 82.55% elasticity, pore size tends to be uniform between 12.08-19.11µm, staling time on the third day, and preferred by panelists because the texture is rather soft, the color of the crust is yellowish brown, and the color of the crumb is yellowish white.

Characteristics of Millet Flour Fermented with Bimo CF at Different Fermentation Periods

Siska Cicilia — 2024-11-30

Millet is a cereal with high nutritional content and has the potential to be a substitute for wheat. This research aimed to determine the characteristics of millet flour fermented by Bimo CF at different fermentation times. This research was conducted using a completely randomized design with one factor (fermentation time). It consisted of P1 (0 hours), P2 (12 hours), P3 (24 hours), P4 (36 hours), and P5 (48 hours). The resulting product of each treatment's water content, ash content, crude protein content, lightness, and yield were analyzed as tested parameters. Observation data were analyzed using ANOVA and further tested using Honest Significant Difference Test at a significance level of 5%. The result showed that fermentation period treatment using Bimo CF starter had a significantly different effect on water, ash, crude protein content, lightness, and yield. The 12-hour fermentation treatment is the recommended treatment to produce fermented millet flour, with a water content of 2.78%, ash content of 2.41%, crude protein content of 7.41%, lightness of 73.11, and yield of 45.5%.

Chemical, Physical, and Organoleptic Characteristics of ‘Kue Kembang Goyang’ Substituted with Sorghum Flour and Mocaf

Ahmad Alamsyah — 2024-11-30

Kembang goyang is a flower-shaped Betawi cookie made from rice flour and wheat flour. Wheat flour contains gluten which people with celiac disease avoid. Gluten-free foods also tend to be preferred because considered healthier and more nutritious. Wheat flour usage in kembang goyang is expected to be replaced with sorghum flour and mocaf. This study aimed to determine the effect of sorghum flour and mocaf substitution on the chemical, physical, and organoleptic characteristics of kembang goyang. The research method used was one-factor Completely Randomized Design (sorghum and mocaf flour formulation), consisting of 5 treatment levels (16:4, 12:8, 8:12, 4:16, 0:20) with 3 replications. Data were analyzed with Co-Stat software using ANOVA and Honest Significant Difference tests at 5% significance level. The results showed that the substitution of sorghum flour and mocaf in the making of kembang goyang significantly affected moisture content, ash content, protein content, L* value, °Hue value, texture, and organoleptic (except aroma) of kembang goyang. As the concentration of sorghum flour decreases, it will reduce water content, protein content, and °Hue value, but increase ash content, L* value, texture, and organoleptic (except aroma scoring and flavor scoring). To produce gluten-free kembang goyang that are still acceptable by the panelists, it is recommended to use 8% sorghum flour and 12% mocaf to produce kembang goyang, with characteristics of moisture content 3.99%, ash content 0.33%, protein content 3.94%, L* value 52.22, °Hue value 140.51, texture 0.50 N, greenish-brown color, crispy, and slightly sorghum-flavored.

The Study of Fresh Tofu Dreg Quality from Abian Tubuh Production Center

Baiq Shofi Fatimatuzzahrah — 2024-11-30

Tofu dreg, one of the by-products of tofu processing, still has high nutritional content to be used as a food source. Abian Tubuh Village as one of the tofu production centers in Mataram City has approximately 68 units of tofu producers with a considerable volume of tofu dreg. This research aimed to determine the chemical quality, microbial, and sensory by hedonic and scoring test of fresh tofu dreg from the Abian Tubuh production center was processed to make it suitable for use as a food ingredient. The research methods used were descriptive and experimental methods conducted in the laboratory using a one-factor completely randomized design. Data on chemical and organoleptic parameters were analyzed using ANOVA and further tested with Tukey’s HSD Test on the same significance level of 5%. Microbiological parameter data were analyzed with descriptive methods. The results showed that tofu producers in the Abian Tubuh production center produced tofu dregs with pH values, color, and texture significantly different from other samples. In contrast, Aw values, protein content, and aroma were not significantly different between samples. Ampas Tahu Bajang (ATB) produced tofu dregs with the best microbiological quality with total microbial growth of 3.1×10⁵ CFU/g; total mold <1.0×10²CFU/g; total coliform <3.0 APM/g and showed good organoleptic quality values both hedonic and scoring. All samples of tofu dregs from Abian Tubuh production centers do not contain harmful chemicals such as formalin and borax, so they are safe to use as food ingredients.

Effect of Storage Duration on The Characteristics of Frozen Cocoa Pulp

Rihul Jannah Hajizah — 2024-11-30

Cocoa pulp is a substrate rich in albuminoid nutrients which can be used in industrial processes to produce by-products in the form of frozen cocoa pulp. The shelf life must be determined to ensure that frozen cocoa pulp products are high quality. This study aimed to determine the effect of frozen cocoa pulp storage duration on the characteristics of the materials used and to determine the best treatment for the quality of frozen cocoa pulp. The research design used was a Completely Randomized Design with four storage length treatments, namely (0 hours, 2 hours, 4 hours, and 6 hours), with each treatment repeated thrice. Each data obtained was processed using analysis of variance at α = 5%. If it has a significant effect, the data is further tested using the DMRT (Duncan's Multiple Range Test). Parameters observed in cocoa pulp were pH, temperature, color intensity, and organoleptic (aroma, taste, and color). The research results showed that the pH value in cocoa pulp was around 3-3.4 after the sterilization process and it was stated that the acidity level began to change after 4 hours of treatment. The effect of temperature on the sample also affects changes in the shelf life components of cocoa pulp. The color intensity level test on the sample has a relatively darker color after the sterilization process. In the organoleptic test, the highest level of preference was obtained from each treatment's aroma, taste, and color test, namely for a duration of 0-4 hours.

Estimating The Shelf Life of Pakuan Village Robusta Ground Coffee Using The Arrhenius Model

Rini Nofrida — 2024-11-30

West Nusa Tenggara is one of the coffee-producing regions in Indonesia, primarily known for robusta coffee. One of the main coffee production areas in NTB is Kumbi Hamlet, located in Pakuan Village, Narmada District, West Lombok Regency. The coffee powder produced in Pakuan Village is packaged in PolyPropylene (PP) plastic, though its shelf life remains unknown. This study aimed to estimate the shelf life of robusta coffee from Pakuan Village and determine the optimal storage temperature to prolong its shelf life. Shelf-life determination was conducted using the Accelerated Shelf-Life Testing (ASLT) method with the Arrhenius model. The coffee was stored at 20°C, 30°C, and 40°C in PP plastic packaging for 5 weeks, with moisture content tests conducted weekly. The weekly moisture data were then analyzed using the Arrhenius method. This study recommends storing coffee powder at 20°C in PP plastic packaging for longer storage. Based on the estimation, the shelf life of coffee powder stored at 20°C in PP plastic packaging is 89,88 weeks or 1 year 8 months.

Design of Freshness Indicator for Green Ambon Bananas (Musa paradisiaca var. sapientum) Based on Bromophenol Blue and Methyl Red

Ince Siti Wardatullatifah — 2024-11-30

Green ambon banana is one of the climatic fruits harvested unripe for sale. Determining the ripeness of green ambon bananas is difficult as the fruit does not change its skin color when unripe or ripe. Hence, the consumers select by pressing and injuring the bananas, resulting in bruises that can affect the quality of the bananas. This research aimed to design a detector for the freshness level of green ambon banana fruit based on bromophenol blue and methyl red indicators which can absorb bromine compounds that cause rot. This research method used a completely randomized design with two research factors. The first factor is the composition and ratio of methyl red and bromophenol blue with four treatment levels (BM3=3 solution A:1 solution B, BM5=5 solution A:1 solution B, BM=100% solution A, and BB=100% solution B). Solution A is 50% methyl red and 50% bromophenol blue, while solution B is 100% bromophenol blue. The second factor is the concentration of ethanol solvent with two treatment levels (50 ml and 100 ml dilution). The data were analyzed using SPSS with ANOVA at the 5% significance level and tested further with Tukey’s HSD test at the same level. The BM5 treatment provided the highest total color change data, indicating a significant visible color change, namely purple to yellow for ripe to rotten conditions. The development of this freshness indicator is expected to be a smart label for bromine detection in green moss ambon bananas.