Authors:Christin Yunanto, I Gusti Ayu Ekawati, I Dewa Gde Mayun Permana Pages: 224 - 235 Abstract: The purpose of this research was to know the effect of mulberry leaves powder addition on marshmallow characteristic and to determine the right amount of mulberry leaves powder addition that produced marshmallow with the best characteristics. This research used a completely randomized design with treatment consisting of 5 levels of concentration ratio of mulberry leaves powder (0%, 2%. 4%, 6%, 8%). Each treatment repeated 3 times in order to obtain 15 experimental units. The data obtained were analysed by analysis of variance and if there was an effect, then it will be followed by the Duncan Multiple Range Test (DMRT). The result showed that the addition of mulberry leaves powder had significant effect (p>0.05) on ash content, antioxidant activity, vitamin C, color intensity, color sensory, scent, texture, taste, and overall acceptance. The result showed that 4% concentration of mulberry leaves powder addition in marshmallow had significant effect on ash content, antioxidant activity, vitamin C, Color intensity, color sensory, scent, texture, taste, and overall acceptance. The 4% addition of mulberry leaves powder produced the best characteristics with 27.67% water content; 0.55% ash content; 15.82% antioxidant activity; 0.79 mg/g vitamin C; 46.30 L* score; -5.93 a* score; 20.77 b* score; color liked; scent liked; texture liked; taste liked; all acceptance liked. PubDate: 2023-08-29 Issue No:Vol. 12, No. 2 (2023)
Authors:Dinda Riska Andini, Ni Luh Ari Yusasrini, Luh Putu Trisna Darmayanti Pages: 236 - 249 Abstract: Herbal tea is a drink made from ingredients other than the leaves of the plant camellia sinensis. This study aims to determine the effect of adding emprit ginger powder to the characteristics of red betel leaf herbal tea and to determine the appropriate addition of emprit ginger powder to produce red betel leaf herbal tea with the best characteristics. This study used an experimental method with the treatment of gingger powder which consisted of 5 levels, namely: 0%, 10%, 20%, 30%, and 40%. Each treatment was repeated 3 times to obtain 15 experimental units. The data obtained were analyzed using Analysis of Variance (ANOVA) and if the treatment had a significant on the variables, then continued with the Duncan Multiple RangeTest (DMRT). The results showed that the addition of emprit ginger powder had a significant effect on the water content, ash content, tannin content, extract content in water, total phenol, total flavonoids, antioxidant activity, color (hedonic test), aroma (hedonic test and scoring test), taste (hedonic test and scoring test), and overall acceptance (hedonic test). Red betel leaf herbal tea with the best characteristics is the addition of 40% emprit ginger powder with the following characteristics: water content 7.73%, ash content 14.86%, tannin content 1.45 mgTAE/g, extract content in water 72.39%, total phenol 1.45 mgGAE/g, total flavonoids 2.53 mgQE/g, antioxidant activity 75.46%, and had sensory properties with overall acceptance was liked. PubDate: 2023-06-30 Issue No:Vol. 12, No. 2 (2023)
Authors:Pande Made Agus S. Diputra, Ni Luh Ari Yusasrini, I Dewa Gde Mayun Permana Pages: 250 - 262 Abstract: The purpose of this study was to determine the effect of different levels of leaf aging on the characteristics of soursop leaf herbal tea and to determine the level of soursop leaf aging which can produce soursop herbal tea with the best characteristics. This study used a completely randomized design (CRD) with 3 levels of leaf aging treatment, namely young leaves, half old leaves and old leaves. Parameters observed in this study included water content, ash content, crude fiber content, extract content in water, total phenol, total flavonoid, tannin content, antioxidant activity, and sensory assessment which included color, aroma, taste, and overall acceptance ( hedonic test) soursop herbal tea and color and taste (scoring test) soursop herbal tea. The results showed that the difference in the level of leaf aging had a very significant effect on water content, ash content, crude fiber content, extract content in water, total phenol, total flavonoid, tannin content, antioxidant activity, and sensory characteristics including color and aroma. Soursop herbal tea prepared from young leaves had the best characteristics with criteria of water content 7.69%, ash content 5.86%, crude fiber content 17.62%, extract in water 121.25%, total phenol 2.76%, total flavonoids 2.66%, tannin content 3.26%, antioxidant activity 55.87%, the hedonic sensory characteristics of color, aroma, taste, and overall acceptability were neutral, and the scoring sensory characteristics of color was reddish yellow and taste was a little bitter. PubDate: 2023-06-30 Issue No:Vol. 12, No. 2 (2023)
Authors:Komang Ayu Sri Dewi, Ni Luh Ari Yusasrini, Sayi Hatiningsih Pages: 263 - 277 Abstract: This research aimed to identify the effect of differences in enzymatic oxidation time on the characteristics of organic oolong tea bags and to obtain the right enzymatic oxidation time to produce organic oolong tea bags with the best characteristics. This study used a completely randomized design (CRD) with the enzymatic oxidation time as the treatment which consist of 6 levels oxidation time for 15, 30, 45, 60, 75 and 90 minutes. The treatment was repeated 3 times to produce 18 experimental units. The data obtained by analysis of variance and if the treatment had a significant effect (P<0.05) on the observed variables, it was continued with Duncan’s Multiple Range Test. The results showed that the treatment of enzymatic oxidation time had a very significant effect on water content, extract content in water, total phenolic content, total flavonoid content, tannin content, antioxidant activity, color, taste, flavor, overall acceptance, color score and bitter taste score of organic oolong tea bags. The best treatment was 30 minutes enzymatic oxidation time that produced organic oolong tea bags with the characteristics 2.59% of water content, extract content in water 87.31%, total phenolic content 405.07 mgGAE/g, total flavonoid content 7.83 mgQE/g, tannins content 119.75 mgTAE/g, antioxidant activity 54.45%, the color was liked with brownish yellow color, aroma was liked, taste was liked with slightly bitter, flavor was liked, and overall acceptance was liked. PubDate: 2023-06-30 Issue No:Vol. 12, No. 2 (2023)
Authors:Lewi Rensia Roulina Hutasoit, Gusti Ayu Kadek Diah Puspawati, I Dewa Gde Mayun Permana Pages: 278 - 292 Abstract: The study aimed to know the effect of the ratio maltodextrin and gum arabic on the antioxidant activity and color of the copigmentation tamarillo powder and to proper ratio of maltodextrin and gum arabic to get the copigmentation tamarillo powder with the best antioxidant activity and color by foam mat drying method. The study used a completely randomized design (CRD) with ratio of maltodextrin and gum arabic treatment consisting of five levels, there were 5:0, 4:1, 3:2, 2:3, 1:4. All treatments were repeated three times in order to obtain 15 experimental units. The data were analyzed statistically using the variance test and if the treatment had a significant effect to observed variables, it was continued with Duncan's Multiple Range Test (DMRT). The result showed that the ratio of maltodextrin and gum arabic had a significant effect (P<0,05) on water content, ash content, solubility, total anthocyanin, total phenol, antioxidant activity, and color intensity. The ratio of maltodexstrin and arabic gum (1:4) was the best treatment to produce copigmentation tamarillo powder with the total anthocyanin 41.97 mg/100g, total phenol 125.57 mg GAE/100g, antioxidant activity 78.05%, value L* 47.10, a* 44.03, b* 23.97, chroma 50.14, °Hue 28.56 (red color), water content 3.92% and solubility 83.90% PubDate: 2023-06-30 Issue No:Vol. 12, No. 2 (2023)
Authors:Kanza Alfira, Ni Luh Ari Yusasrini, I Gusti Ayu Kadek Diah Puspawati Pages: 293 - 308 Abstract: This study aimed to determine the effect of drying temperature and time on the characteristics of neem leaf herbal tea and to obtain the right drying temperature and time to produce neem leaf herbal tea with the best characteristics. The experimental design used was a factorial completely randomized design (CRD) with two factors. The first treatment namely drying temperatures (50°C, 60°C, 70°C) and the second treatment namely drying time (3, 4, 5 hours). The results showed that the interaction of drying temperature and time in neem leaf herbal tea had a significant effect (P<0,05) on moisture content, ash content, extract content in water, total flavonoid content, total phenolic concent, antioxidant activity, and taste. The best treatment was drying neem leaf herbal tea at 70°C for 5 hours with the characteristics: water content 3.41%; ash content 5.93%; extract content in water 38.82%; total flavonoid content 3.79 mg QE/g; total phenolic content 6.54 mg GAE/g; antioxidant activity 62.45% and based on the IC50 of 706.65 ppm; neutral color, aroma were slight liked, taste were bitter and neutral, overall acceptance were neutral. PubDate: 2023-06-30 Issue No:Vol. 12, No. 2 (2023)
Authors:Teddy Anderson, Ni Luh Ari Yusasrini, I Desak Putu Kartika Pratiwi Pages: 309 - 322 Abstract: This study aims to identify the sensory profile of gayo aceh coffee quantitatively using the QDA method. The research phase began with panelist selection, which is followed by 15 people. The panelists who were selected and met the requirements were 10 people and proceeded to the next stage, namely FGD. The FGD stage aims to identify and determine the sensory attributes detected in coffee. Then proceed with sample preparation and testing, filling the test questionnaire and continued to the final stage of the research which is proceeding the data from the QDA analysis. The QDA result data is displayed in the form of spider web graphs and PCA biplot graphs. The results obtained 10 qualified and trained panelists who are baristas from Starbucks Tomang Raya and 13 sensory attributes identified in Gayo Aceh coffee consisting of floral aroma, fruity aroma, peanut aroma, chocolate aroma, spice aroma, bitter taste, sweet taste, sour taste, viscosity level, bitter aftertaste, dry aftertaste, astringent aftertaste and sour aftertaste. There are characteristic differences in each samples such as the "Hatana Coffee" brand sample which has dominant attribute of chocolate aroma and bitter aftertaste, the "Kafe.Inc" sample. which has the dominant attribute of sweet taste, the "Sentra Kopi" sample has the dominant attribute of peanut aroma, the "SOPIC" sample has the dominant attribute of floral aroma and bitter taste, the "Sunset Lotus" sample has the dominant attribute of fruity aroma, sour taste, and sour aftertaste, and the "Tageto Coffee" sample has the dominant attribute of spice aroma with high viscosity, dry and astringent aftertaste, while the coffee samples with the "Kieta Coffee" and "Sakha Coffee" brands tend to have chocolate and peanut aromas. This is because of the type of coffee used, the coffee roasting profile, or the post-harvest method of coffee. PubDate: 2023-06-30 Issue No:Vol. 12, No. 2 (2023)
Authors:Kholista Samsara Kurnia, I Nengah Kencana Putra, Anak Agung Istri Sri Wiadnyani Pages: 323 - 333 Abstract: Pudding contains a fairly low nutritional value. Therefore, the addition of Cilembu sweet potatoes containing high nutritional values is needed to increase the nutritional value of pudding. This study aimed to find out the effect of the addition of Cilembu sweet potatoes on the nutritional value with sensory properties of pudding and determine the proper addition of Cilembu sweet potatoes in order to produce puddings with the best nutritional value with sensory properties. The experimental design used in this study is a Completely Randomized Design with the treatment of the addition of Cilembu sweet potatoes consisted of 5 levels: P1 (15%), P2 (30%), P3 (45%), P4 (60%), and P5 (75%). The treatment was repeated 3 times resulting in 15 experimental units. The data obtained were analyzed by Analysis of variance variety and if the treatment had a significant effect is continued with the Duncan Multiple Range Test (DMRT). The results showed that the treatment of Cilembu sweet potato addition had a real effect on water content, ash content, fat, protein, '-carotene, color sensory, texture, taste, and overall reception. The addition of Cilembu sweet potatoes 45% produces the best characteristics which is water content 68.77%, ash content 0.48%, fat 19.59%, protein 0.98%, carbohydrate 10.15%, '-carotene 1.20mg/100g, slightly yellow color, slightly chewy texture, sweet taste, and overall acceptance likes. PubDate: 2023-06-30 Issue No:Vol. 12, No. 2 (2023)
Authors:I Komang Sedana Widyagana Jaya, Putu Timur Ina, Gusti Ayu Kadek Diah Puspawati Pages: 334 - 346 Abstract: This research aimed to determine the effect of comparison sweet orange and papaya on characteristics of marmalade and the comparison between sweet orange and papaya that is able to produce marmalade with the best characteristics. The experimental design used was Randomized Blok Design with the treatment factor of the sweet orange with papaya that is: 100%:0; 90%:10; 80%:20%; 70%:30%; 60%:40%; 50%:50%. The treatment was repeated 3 times to obtain 18 units of experiment. The data obtained were analyzed by ANOVA and if the treatment had significant effect on the observed variables then continued with the Duncan Multiple Range Test. The result showed comparison between sweet orange with papaya haf significant effect on vitamin C, total soluble solids, viscosity, color L*a*b*, hedonic test (color, aroma, texture, taste, and overall acceptance), and scoring test (color and taste) marmalade. Comparison of 50% sweet orange : 50% papaya was the best characteristics of marmalade with vitamin C 95.23 mg/100g, total soluble solids 63.17%brix, viscosity 30,000.00 cP, color by L* value 21.00, a* value 42.13, and b* value 43.00, color reddish orange and liked, taste typical of orange and liked, aroma, texture, and overall acceptance was liked. PubDate: 2023-06-30 Issue No:Vol. 12, No. 2 (2023)
Authors:Ni Luh Ketut Ayu Gayatri Pradnya Andini, Gusti Ayu Kadek Diah Puspawati, Komang Ayu Nocianitri Pages: 347 - 360 Abstract: Tamarillo (Solanum betaceum Cav.) contain bioactive components such as anthocyanin. Anthocyanin in tamarillo act as a source of red pigment. This research aimed to determine the effect of pH on the anthocyanin stability of copigmented and encapsulated tamarillo powder and to determine the right pH to produce the best anthocyanin stability of copigmanted and encapsulated tamarillo powder. This research used a Complete Randomized Design with pH treatment consisted of five levels; pH 3, pH 4, pH 5, pH 6, pH7. Each treatment was repeated three times so obtain 18 experimental units. The data obtained were analyzed using analysis of variance and if the treatment had an significant effect on the test parameters, then continued with the Duncan Multiple Range Test (DMRT). The results showed that pH had a significant effect on anthocyanin color degradation, anthocyanin content, absorbance retention, L* values, a*, b*, hue and chroma. The best best treatment to maintain anthocyanin stability of copigmented and encapsulated tamarillo powder is pH 3 with the anthocyanin color with result degradation of 8.48%, anthocyanin content of 0.63 mg/g, absorbance retention of 96.51%, L* value of 40.03, value of a* 51.07, value of b* 56.30, hue of 47.79° and chroma of 76.01. Tamarillo powder copigmented and encapsulated can be used as a functional food ingredient in food products with an acidic pH. PubDate: 2023-06-30 Issue No:Vol. 12, No. 2 (2023)
Authors:I Kadek Dwi Andi Krishna Putra, Gusti Ayu Kadek Diah Puspawati, Putu Timur Ina Pages: 361 - 373 Abstract: Dried noodles are a type of noodle usually made from wheat flour. This research aimed to determine the effect of comparison wheat flour with modified elephant foot yam flour on characteristics of dried noodles and to determine best ratio of wheat flour and modified elephant foot yam flour produce dried noodles with the best characteristics. The experimental design used was Randomized Block Design with the comparison treatment of wheat flour and modified elephant foot yam flour which consist of 6 levels ratio: 100%:0%, 90%:10%, 80%:20%, 70%:30%, 60%:40%, and 50%:50%. Each treatment was repeated three times to obtain 18 experimental units. The data obtained were then analyzed by the Analysis of Variance and if the treatment had a significant effect, it was continued with the Duncan Multiple Range Test. The result show that comparison of wheat flour and modified elephant foot yam flour had a significant effect on moisture content, ash content, protein content, elasticity, water absorption, cooking loss, color (scoring test) and texture (scoring test). The comparison of 60% wheat flour and 40% modified elephant foot yam flour had the best characteristic of dried noodles with 7.66% of moisture content, 2.04% of ash content, 7.83% of protein content, 10.70% of elasticity, 246.43% of water absorption, 13.07 % of cooking loss, preferred color brown was slightly liked, aroma was slightly liked, preferred texture slightly chewy was slightly liked, taste was slightly liked and overall acceptance was slightly liked. PubDate: 2023-06-30 Issue No:Vol. 12, No. 2 (2023)
Authors:I Ketut Peri Andika, Agus Selamet Duniaji, Komang Ayu Nocianitri Pages: 374 - 383 Abstract: This study aims to determine the effect of yeast concentration on the characteristics of corn tempeh and to determine the concentration of yeast to produce corn tempeh with the best characteristics. This study used a completely randomized design (CRD) with yeast concentration treatment consisting of 5 levels: 0.2%, 0.4%, 0.6%, 0.8%, 1%. The treatment was repeated 3 times to obtain 15 units of experiment. The data obtained were analyzed by analysed by variance and if the treatment had an effect on the observed variables, it was continued with Duncan's Multiple Range Test (DMRT). The concentration of yeast in the making of corn tempeh has a very significant effect on water content, ash content, protein content, fat content, carbohydrate content, aroma, color, taste, texture, and overall acceptance. The yeast concentration of 0.8% produced corn tempeh with the best characteristics, namely: water content 65.6%, ash content 0.05%, fat content 6.91%, protein content 9.57%, carbohydrate content 17.9%, color , taste, aroma, texture, overall acceptance was very like, the color is white, the texture is compact and the aroma and taste are typical of tempeh. PubDate: 2023-06-30 Issue No:Vol. 12, No. 2 (2023)
Authors:Dwi Putri Natalia Kristina Simanullang, Ni Made Indri Hapsari Arihantana, Ni Wayan Wisaniyasa Pages: 384 - 395 Abstract: Pukis cake is a food made from flour, margarine, eggs, sugar, coconut milk, and yeast which is baked in a semi-circular mold. In making pukis cake, the filling is added using chocolate, jam, and cheese, so it has a savory and sweet taste. In the making of pukis cake the raw materials used are flour. Therefore, other raw materials are needed to reduce imports of flour and increase the nutritional value of pukis cake. This study was aimed to determine the effect ratio of flour and red bean flour on the characteristics of pukis cake and determine the best comparison of flour and red bean flour to produce pukis cake with the best characteristics. This study used a Completely Randomized Design (CRD) with a comparison of flour and red bean flour treatment consisting of 6 levels: 100%:0%, 90%:10%, 80%:20%, 70%:30%, 60%:40%, and 50%:50%. The treatment was repeated 3 times to obtain 18 experimental units. The data was analyzed by using analysis of variance, and if the treatment had a significant effect, then followed by Duncan Multiple Range Test (DMRT). The results showed that the ratio of flour and red bean flour had a significant effect on the water content, ash content, protein content, fat content, carbohydrate content, crude fiber content, color, aroma, texture, taste, and overall acceptance (hedonic), color and texture (scoring). Pukis cake with a ratio of 80% flour and 20% red bean flour had the best characteristics, with water content 44,51%, ash content 0,08%, protein content 11,29%, fat content 17,03%, carbohydrate content 27,06%, crude fiber content 2,62%, slightly red color was liked, aroma was liked, soft texture was liked, taste was liked, and overall acceptance was liked. PubDate: 2023-06-30 Issue No:Vol. 12, No. 2 (2023)
Authors:Wanda Aprissa Erina Putri, Ni Made Yusa, I Made Sugitha Pages: 396 - 407 Abstract: The use of wheat flour as a raw material in the making of Semprit cookies creates new problem, such as the high quantity of wheat flour is not comparable with the nutritional quality like fiber and protein. It is necessary to diversify food using flour from local commodities such as red bean flour in order to meet fiber and protein needs, and also to reduce wheat flour dependence. This research aimed to determine the effect of the comparison of wheat flour and red bean flour on the characteristics of semprit cookies and to find out the right comparison to produced a semprit cookies with the best characteristics. The experimental design used was a Completely Randomized Design (CRD) with a comparison of wheat flour and red bean flour consisting of 5 treatments, namely: 100%: 0%, 80%: 20%, 60%: 40%, 40%: 60%, and 20%:80%. All treatments was repeated 3 times so that 15 experimental units were obtained. The data obtained were analyzed by variance and if the treatment had a significant effect, it was continued with Duncan Multiple Range Test (DMRT). The results showed that the comparison of wheat flour and red bean flour had a significant effect on water content, ash content, protein content, fat content, carbohydrates content, crude fiber content, hedonic test for color, aroma, taste, texture, and overall acceptance, and scoring test for color and taste. Comparison of 60% wheat flour and 40% red bean flour had the best characteristics of with moisture content 7.17%, ash content 1.08%, protein content 11.10%, fat content 33.54%, carbohydrate content 51.89 %, crude fiber content 6.26%, color liked, aroma liked, taste liked, texture liked, overall acceptance liked, light brown color, and a slightly distinctive taste of red bean. PubDate: 2023-06-30 Issue No:Vol. 12, No. 2 (2023)
Authors:Gusti Ayu Putri Dewi, Ni Made Indri Hapsari Arihantana, Sayi Hatiningsih Pages: 408 - 422 Abstract: Pork meat is one of the foods that is susceptible to contamination and damage caused by microbial growth that can affect the quality and safety of pork meat. Efforts can be made to maintain the quality and safety of pork meat by adding garlic juice that has antimicrobial content. This study was aimed to determine the effect of garlic juice concentration (Allium sativum L.) on the physical, chemical and microbiological characteristics of pork meat and to determine the right concentration of garlic juice (Allium sativum L.) in producing the best physical, chemical and microbiological characteristics of pork meat. This study used a complete randomized design consisting of 7 levels of garlic and aquadest comparison, that is without the addition of garlic and aquadest, 10:90, 20:80, 30:70, 40:60, 50:50 and 60:40. The treatment was repeated 3 times to obtain 21 experimental units. The data obtained was analyzed by variance and if the treatment had a significant effect then it was followed by Duncan's Multiple Range Test (DMRT). The results of this research showed that concentration of garlic juice (Allium sativum L.) had a significant effect on the physical characteristics namely water holding capacity (WHC), texture, pH, chemical characteristics namely moisture content, protein content, and microbiological characteristics namely TPC (Total Plate Count), Coliform and E. coli of pork meat. The ratio of 60% garlic and 40% of aquadest had the best pork meat characteristics with physical characteristics that is water holding capacity (WHC) 39.08%, texture 17.12 N, pH 5.79, chemical characteristics that is moisture content 73.25%, protein content 25.98% and microbiological characteristics that is 1.78 x 105 cfu/g Total Plate Count, 3.40 MPN/g Coliform and 0 cfu/g E. coli. PubDate: 2023-06-30 Issue No:Vol. 12, No. 2 (2023)
Authors:Ni Nyoman Puspawati, Ni Made Indri Hapsari Arihantana, I Made Sugitha Pages: 423 - 435 Abstract: Fermented milk is milk that is fermented by lactic acid bacteria. Fermented milk containing live lactic acid bacteria is very good for the health of the digestive system. One example of a very well-known fermented milk product is dadih. Dadih is a traditional Minangkabau yogurt made from buffalo milk. Dadih is made traditionally and there is no standard manufacturing process, so the quality of dadih varies in terms of taste, aroma and texture. Traditional production of dadih without starter causes the consistency of taste, aroma and texture to be difficult to maintain. The controlled fermentation process in the manufacture of dadih uses probiotic bacteria so that it has the opportunity to be developed as a functional food. The purpose of this study was to determine the potential of Indigenous Lactobacillus isolated from bamboo as a starter culture in the development of dadih as a functional food. Lactobacillus isolates used in this study were isolates ML7, MR2, RL2, RL4, RM1 and RN9. The results showed that the use of various types of Lactobacillus isolates had a very significant effect (P>0.01) on yield, moisture content, ash content, protein content, pH, total acid, total LAB and sensory evaluation of the dadih produced. The use of Lactobacillus RN9 isolate as a starter culture produced the best dadih with yield characteristics of 78.33%, moisture content 78.94%, ash content 1.09%, protein content 6.74%, pH 4.75, total titrated acid 0.56 %, total LAB 8.70 log CFU/g and yellowish white color typical of milk, slightly sour milk aroma, savory like cheese aroma, sour milk taste and no bitter aftertaste, soft to slightly hard texture, soft and compact or not sandy. PubDate: 2023-06-30 Issue No:Vol. 12, No. 2 (2023)
Authors:Putu Julyantika Nica Dewi, Anak Agung Istri Sri Wiadnyani Pages: 436 - 451 Abstract: The urgency of this research is that dried gonda vegetables can support the potential of gonda vegetables as a functional food in addition to modernization demands that want to enjoy fresh vegetables at any time because they have been made in the form of dried vegetables which are certainly more extractive, efficient and have a longer shelf life. This study was designed with a Complete Randomized Design with two factors. The first factor is the preliminary treatment (blanching and without blanching), and the second is the drying method (oven (temperature 50OC for 2 hours) and microwave oven (power 350 watts – 800watts for 5 minutes)). The treatment was repeated 3 times so that 12 experimental units were obtained. The data were analyzed statistically using the variance test and if the treatment had a significant effect on the observed variables, it was continued with Tukey Multiple Range Test. The results showed that the preliminary treatment had a very significant effect (P'0.01) on flavonoids, vitamin C, tannins, and antioxidant activity, and had a significant effect (P'0.05) on yield. The drying method treatment had a very noticeable effect (P'0.01) on tannins, and had a significant effect (P'0.05) on flavonoids. The interaction between the preliminary treatment and the drying method significantly affected tannins and antioxidant activity (P'0.01). The results showed that blanching treatment with oven drying method (temperature 50OC for 2 hours) was the best treatment with water content 13.34%, yield 12.84%, rehydration ratio 115.49%, flavonoids 0.0569 mg/g, vitamin C 0.1734 mg/g, tannins 0.45 mg/g, the antioxidant activity of 62.64 mg/g, as well as the sensory assessment of color are normal with bright characteristics, texture normal with slightly soft characteristics, and overall acceptability was normal. PubDate: 2023-06-30 Issue No:Vol. 12, No. 2 (2023)
Authors:Vanesha Kinayomi, Ni Wayan Wisaniyasa, Ni Luh Ari Yusasrini Pages: 452 - 464 Abstract: Stick is one of the snacks in the form of a thin long flat made of flour, has a savory taste and a crunchy texture. Banana flour and red bean sprouts flour are nutritious local food commodities and have the potential to replace wheat flour. This research aims to determine the effect of the comparison of banana flour and red bean sprouts flour and to find out the right comparison to produce the sticks with the best characteristic. Completely Randomized Design (CRD) was used with a comparison of banana flour and red bean sprouts flour which consists of 5 treatments, namely: 100%:0%, 80%:20%, 60%:40%, 40%:60%, 20%:80%. Those treatments were repeated 3 times, so 15 experimental units were obtained. The data obtained were analyzed with analysis of variance and if the treatment had a significant effect, it was continued with Duncan Multiple Range Test (DMRT). The result showed that the comparison of banana flour and red bean sprouts flour had a significant effect on water content, ash content, protein content, fat content, carbohydrates content, crude fiber content, and hedonic test (colour, aroma, taste, texture, and overall acceptance). The comparison of 40% banana flour and 60% red bean sprouts flour had the best chemical and sensory characteristics with 3,89% water content, 2,22% ash content, 13,34% protein content, 20,78% fat content, 59,75% carbohydrate content, 6,24% crude fuber content, very liked color, liked aroma, very liked taste, liked texture, also liked overall acceptance. PubDate: 2023-06-30 Issue No:Vol. 12, No. 2 (2023)
Authors:Putu Rica Galicia Putri Yanti, Ni Wayan Wisaniyasa, I Nengah Kencana Putra Pages: 465 - 479 Abstract: Milk pie is a wheat flour-based snack that made by baking process, which has a round crust and egg custard filling in the center. The purpose of this study was to determine the effect of the ratio of wheat flour to red bean sprout flour (Phaseolus vulgaris L.) to produce milk pie with the best characteristics. This study used a completely randomized design (CRD) with 5 levels of comparison ofwheat flour with red bean sprout flour, namely (100%: 0%, 80%: 20%, 60%: 40%, 40%: 60%, 20%: 80%), repeated 3 times so that 15 experimental units were obtained. The data obtained were analyzed by variance analysis and if the treatment had a significant effect, it was continued with Duncan Multiple Range Test (DMRT). The comparison of wheatflour with red bean sprout flour had a significant effect on water content, ash content, protein content, fat content, carbohydrate content, fiber content, hedonic test for color, aroma, texture, taste, overall acceptance and scoring test for color and taste. The comparison of 60% wheat flour and 40% red bean sprout flour had the best milk pie characteristicswith criteria of water content 12.79%, ash content 1.41%, fat content 27.88%, protein content 8.37% carbohydrate content 49.54%, crude fiber content 2.98%, brown color and liked, aroma and liked, texture and liked, rather typical taste of red bean and liked, and overall acceptance and liked. PubDate: 2023-06-30 Issue No:Vol. 12, No. 2 (2023)
Open Access journal
[61 journals]
