Pro Food Pub Date : 2024-01-02 DOI: 10.29303/profood.v9i2.352

Fernanda Indi Rahmawati, N. Asmoro, A. Tari

{"title":"Chemical and Physical Analysis of Wet Noodles from Mocaf (Modified Cassava Flour) With The Addition of Tapioca and Moringa Leaf Extract (Moringa Oleifera)","authors":"Fernanda Indi Rahmawati, N. Asmoro, A. Tari","doi":"10.29303/profood.v9i2.352","DOIUrl":"https://doi.org/10.29303/profood.v9i2.352","url":null,"abstract":"MOCAF is flour from cassava which is processed using the principle of modifying cassava cells by fermentation using Lactic Acid Bacteria (LAB). Mocaf flour can be used as an ingredient for wet noodles because it has the same swelling power as wheat flour but has a texture that is difficult to shape because it does not contain gluten. To overcome this, it needs to be formulated with tapioca flour to bind the dough and Moringa leaf extract as a natural coloring. This study used RAL 1 factor, namely the formulation using mocaf flour, tapioca flour, and Moringa leaf extract (F1=95%:5%, F2=85%:15%, F3=75%:25%, F4=65%:35 %, F5=55%:45%) for the Moringa leaf formulation of 20 ml from 100g of flour. The data obtained was analyzed statistically by One Way Anova followed by a significant difference test with Duncan with a significance level of 5%. Observation parameters include water content, ash content, elasticity, cooking time, rehydration power, and cooking loss. The formulation using mocaf flour, tapioca flour, and Moringa leaf extract did not have a significant effect on the water content and ash content of the wet noodles. The water content of wet noodles ranges from 37.53% to 38.34%. The ash content of wet noodles ranges from 1.53% to 2.07%. The formulation using mocaf flour, tapioca flour and Moringa leaf extract has a significant effect on elasticity, cooking time and rehydration capacity but has no significant effect on cooking loss.","PeriodicalId":169493,"journal":{"name":"Pro Food","volume":"20 8","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-01-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139389830","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

The Quality Of Pancakes With Substitution Of Cowpea Tempe Flour And Purple Sweet Potato Flour 用豇豆豆粉和紫甘薯粉替代煎饼的质量

Pro Food Pub Date : 2024-01-02 DOI: 10.29303/profood.v9i2.351

Patricia Leonard, F. S. Pranata, Y. R. Swasti

{"title":"The Quality Of Pancakes With Substitution Of Cowpea Tempe Flour And Purple Sweet Potato Flour","authors":"Patricia Leonard, F. S. Pranata, Y. R. Swasti","doi":"10.29303/profood.v9i2.351","DOIUrl":"https://doi.org/10.29303/profood.v9i2.351","url":null,"abstract":"Pancakes are a snack and alternative food for breakfast which are made by grilling on a pan. The use of cowpea tempe flour and purple sweet potato flour is to reduce the use of wheat flour in Indonesia and to increase the protein and fiber content in pancake. The aim of the research was to find out the right formulation to produce the best quality pancakse and to find out the effect on pancakes based on chemical, physical, microbiological and organoleptic qualities. This research used a completely randomized design with three repetitions for each treatment, namely 100:0:0 (K), 50:50:0 (A), 50:25:25 (B), dan 50:0:50 (C). The results showed that pancakes contained 31.45-35.41% moisture content, 1.64-2.06% ash content, 4.88-10.04% protein content, 7.39-9.15% fat content, carbohydrate content 45.31-52.00%, insoluble fiber content 2.72-6.29%, soluble fiber content 1.92-5.97%, hardness 3.76-5.13 N, springiness 0.11-0.50, swelling power 152.48-161.91%, yellowish orange color, total plate count 0-5,33 x 10¹ CFU/g, and yeast mold rate 0 CFU/g. Pancakes with substitution of cowpea tempe flour and purple sweet potato flour which have the best quality are pancakes treatment 50:50:0 (A) based on chemical, physical and microbiological parameters.","PeriodicalId":169493,"journal":{"name":"Pro Food","volume":"46 3","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-01-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139452495","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

PENGARUH LAMA STERILISASI TERHADAP MUTU SAYUR LEBUI KALENG 彻底消毒对罐头蔬菜质量的影响

Pro Food Pub Date : 2022-12-28 DOI: 10.29303/profood.v8i2.280

Adella Putrinita, B. R. Handayani, Moegiratul Amaro

{"title":"PENGARUH LAMA STERILISASI TERHADAP MUTU SAYUR LEBUI KALENG","authors":"Adella Putrinita, B. R. Handayani, Moegiratul Amaro","doi":"10.29303/profood.v8i2.280","DOIUrl":"https://doi.org/10.29303/profood.v8i2.280","url":null,"abstract":"Sayur lebui or pigeon pea soup is a traditional Lombok that has been used plastic as a packaging. Plastic packaging has a weakness in the presence of monomers and small molecules that will migrate into food, making the shelf life relatively low with high microbial contamination. One technology that can be used to overcome this is canning technology. The most important process in canning is the sterilization process. This study aims to determine the effect of sterilization time on the quality of canned lebui vegetables. The method used in this study was an experimental method carried out in the laboratory. The design used in this study was a randomized block design (RBD) with a single factor experiment, namely the duration of sterilization with 6 treatments, namely 0 minute, 3 minutes, 6 minutes, 9 minutes, 12 minutes, 15 minutes. Analyzed using ANOVA with a significant level of 5% using Co-stat software. The difference data was tested using Honestly Significant Differences (HSD) Test. The prolonged sterilization treatment of pigeon pea soup had a significant effect on the pH value, antioxidant activity, color, organoleptic parameters of texture, color and appearance, but had no significant effect on the organoleptic parameters of aroma and taste. Based on chemical, physical and organoleptic parameters, sterilization time of 9 minutes is recommended to produce the best pigeon pea soup with an antioxidant activity value of 86.05%, a pH value of 5.03, an oHue value of 45.27 (red) and hedonic organoleptic quality and a score that is still acceptable.","PeriodicalId":169493,"journal":{"name":"Pro Food","volume":"44 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-12-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115651337","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Mutu Kue Bingka Dolu pada Berbagai Konsentrasi Substitusi Terigu dengan Tepung Sorgum Bingka Dolu蛋糕的质量是高粱淀粉的多种替代混合物

Pro Food Pub Date : 2022-12-27 DOI: 10.29303/profood.v8i2.273

Dunyafanisa Nurul Aulia Ryanividya, A. Alamsyah, Siska Cicilia

引用次数: 0

PENGARUH KONSENTRASI MADU TRIGONA TERHADAP MUTU YOGHURT UBI JALAR ORANGE (Ipomoea batatas L.) TRIGONA蜂蜜浓度对山药橙酸奶质量的影响。

Pro Food Pub Date : 2022-12-27 DOI: 10.29303/profood.v8i2.275

Putri Putri Ningrum, N. Nazaruddin, Moegiratul Amaro

{"title":"PENGARUH KONSENTRASI MADU TRIGONA TERHADAP MUTU YOGHURT UBI JALAR ORANGE (Ipomoea batatas L.)","authors":"Putri Putri Ningrum, N. Nazaruddin, Moegiratul Amaro","doi":"10.29303/profood.v8i2.275","DOIUrl":"https://doi.org/10.29303/profood.v8i2.275","url":null,"abstract":"This study aims to determine the effect of trigona honey concentration on the quality of orange sweet potato yogurt (Ipomoea batatas L.). The method used in this study was an experimental method with a single factor Completely Randomized Design (CRD), the addition of 6 treatments of trigona honey consisting of 0%, 2.5%, 5%, 7.5%, 10% and 12.5%. Parameters observed were total lactic acid bacteria (LAB), total lactic acid, pH value, viscosity, color, aroma, taste and texture. Observational data were analyzed by analysis of variance at 5% significance level using Co-Stat software version 6.311. If there a significant difference, a further test is carried out with the Honest Significant Difference (BNJ) follow-up test for microbiological, chemical, physical and organoleptic parameters. The results showed that the addition of trigona honey had significantly different effects on total lactic acid, degree of acidity (pH), total lactic acid bacteria (LAB), viscosity, and organoleptic properties of texture (scoring and hedonic), taste (scoring and hedonic) and aroma (scoring). Orange sweet potato yogurt with the addition of 10% trigona honey was the best treatment based on a total LAB value of 9.65 log CFU/mL, total lactic acid 0.83%, degree of acidity (pH) of 4.21, viscosity of 3373 cP and both of organoleptic scoring and hedonic had results that were acceptable by the panelists both on the parameters of aroma, taste, color and texture that were suitable.","PeriodicalId":169493,"journal":{"name":"Pro Food","volume":"16 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-12-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126127622","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

STUDI PEMBUATAN TEH CELUP DARI DAUN KOPI ROBUSTA (Coffea canephora) (KAJIAN VARIASI SUHU PENYANGRAIAN DAUN UMUR DAUN)

Pro Food Pub Date : 2022-11-30 DOI: 10.29303/profood.v8i2.197

R. M. D. Ujianti, Hanif Dewiansyah, R. Umiyati, F. Nurdyansyah

{"title":"STUDI PEMBUATAN TEH CELUP DARI DAUN KOPI ROBUSTA (Coffea canephora) (KAJIAN VARIASI SUHU PENYANGRAIAN DAUN UMUR DAUN)","authors":"R. M. D. Ujianti, Hanif Dewiansyah, R. Umiyati, F. Nurdyansyah","doi":"10.29303/profood.v8i2.197","DOIUrl":"https://doi.org/10.29303/profood.v8i2.197","url":null,"abstract":"The pruned coffee leaves are usually thrown away so that further utilization is needed because in addition to having a fairly high tannin content, they also have a taste that is no less delicious than coffee beans. However, there are not many uses that produce innovative products from coffee leaves. One of the efforts to use coffee leaves is to make coffee leaf tea bags. The purpose of this study was to study the effect of coffee leaf age and different roasting temperatures on the chemical and sensory properties of coffee leaf powder and teabags steeped. This study used a factorial completely randomized design with 2 factors, namely (study of variations in roasting temperature of 40°C, 60°C and age of robusta leaves). Analysis of the data used is ANOVA at a significance level of 5%. This research was carried out by picking, sorting, withering for ±3 hours, washing, size reduction, drying at 45°C for ±3 hours, roasting for ±15 minutes, milling, packaging for dye bags, brewing for ±5 minutes, and analysis. The results obtained from the organoleptic test showed that the results of powdered and steeped teabags for RT coffee leaves at a temperature of 60°C were preferred by panelists because the overall aspects resembled tea drinks in general, with quality criteria in accordance with SNI, namely water content 9.40%, water content Ash 7.30%, Total phenol 5.09%, antioxidant activity 38.46%.","PeriodicalId":169493,"journal":{"name":"Pro Food","volume":"389 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-11-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126741848","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Chemical Quality of Tuna (Thunnus albacares) Nugget with Addition Purple Cabbage (Brassica oleracea) Flour 添加紫甘蓝(Brassica oleracea)面粉的金枪鱼(Thunnus albacares)块的化学质量

Pro Food Pub Date : 2022-11-30 DOI: 10.29303/profood.v8i2.261

A. I. Siska

引用次数: 0

Penggunaan kemasan plastik polietilen biodegradable terhadap umur simpan gula kelapa

Pro Food Pub Date : 2022-11-30 DOI: 10.29303/profood.v8i2.265

A. Aminullah, Nurfauziah Hadiati, Titi Rohmayanti

引用次数: 0

IDENTIFIKASI SILDENAFIL SITRAT DALAM KOPI BUBUK DAN PRODUK OLAHANNYA YANG BEREDAR DI KOTA PALU MENGGUNAKAN METODE SOLID PHASE EXTRACTION (SPE) KROMATOGRAFI LAPIS TIPIS (KLT) DAN SPEKTROFOTODENSITOMETRI 利用薄相位信息技术(KLT)和光谱学光谱学分析，在帕瑟勒城进行的咖啡粉和产品中发现了柠thrated的西尔丹纳非

Pro Food Pub Date : 2022-11-30 DOI: 10.29303/profood.v8i2.274

Erfan Mbealo, Qabul Dinanta Utama

{"title":"IDENTIFIKASI SILDENAFIL SITRAT DALAM KOPI BUBUK DAN PRODUK OLAHANNYA YANG BEREDAR DI KOTA PALU MENGGUNAKAN METODE SOLID PHASE EXTRACTION (SPE) KROMATOGRAFI LAPIS TIPIS (KLT) DAN SPEKTROFOTODENSITOMETRI","authors":"Erfan Mbealo, Qabul Dinanta Utama","doi":"10.29303/profood.v8i2.274","DOIUrl":"https://doi.org/10.29303/profood.v8i2.274","url":null,"abstract":"Coffee is a kind of beverage made from roasted and ground coffee beans. In the Regulation of the Head of POM No. 21 of 2016 concerning food categories, and Regulation of the Minister of Industry of the Republic of Indonesia number 03/M-IND/PER/1/2016, instant coffee (pure without being mixing with other ingredients) including decaffeinated instant coffee either in retail packaging or in bulk form is required to meet the Standard National Indonesia (SNI) 2983 : 2014. As one of the food products, coffee must safe from any chemical substances that can be harmful to human health. One of the chemical substances that commonly add to instant coffee was sildenafil. This research is non-experimental descriptive of 20 samples of coffee circulating in the city of Palu which was carried out using thin layer chromatography (TLC)-solid phase extraction (SPE) and spectrophotodensitometry methods. The analysis of the results carried out is a qualitative analysis of the chemical content of the sildenafil type of drug contained in coffee products circulating in the city of Palu. Of the 20 samples tested, 3 test samples were declared positive where the retention factor (Rf) value of the test solution spot was the same as the Rf value of the standard solution spot. and spiked sample solution. Testing with Spectrophotodensitometry provides a spectrum profile and maximum absorption wavelength of the test solution spots are the same as the standard solution spots and spiked sample solutions","PeriodicalId":169493,"journal":{"name":"Pro Food","volume":"24 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-11-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131798201","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

KARAKTERISTIK PRODUK BAKERY DARI SHORTENING CAMPURAN TERNER MINYAK IKAN NILA, PALM STEARIN, DAN MINYAK SAWIT MERAH HASIL INTERESTERIFIKASI KIMIAWI 烘焙产品的特点是由化学内化而产生的尼拉鱼油、棕榈醇和红棕榈油稀释剂混合而成

Pro Food Pub Date : 2022-11-30 DOI: 10.29303/profood.v8i2.210

S. Sumartini, A. Amalia

{"title":"KARAKTERISTIK PRODUK BAKERY DARI SHORTENING CAMPURAN TERNER MINYAK IKAN NILA, PALM STEARIN, DAN MINYAK SAWIT MERAH HASIL INTERESTERIFIKASI KIMIAWI","authors":"S. Sumartini, A. Amalia","doi":"10.29303/profood.v8i2.210","DOIUrl":"https://doi.org/10.29303/profood.v8i2.210","url":null,"abstract":"Shortening is a product made from a mixture of saturated and unsaturated fatty acids that play a role in softening and softening the texture of bakery products. Applications using shortening in bakery products can be seen in the manufacture of steamed cakes, baked cakes, and donuts. The author's purpose of conducting this study was to determine the effect of shortening formulations and processing methods on the characteristics of the resulting bakery products. The experimental design was a completely randomized design (CRD) using five ternary fat mixtures with different ratios and methods, each Palm Stearin/Fish Oil/Red Palm Oil (PS/FO/MSM): F1 (95/2.5/2 .5), F2 (90/5/5), F3 (85/7.5/7.5), F4 (80/10/10) and F5 (75/12.5/12.5) and K (commercial shortening) and (%bb) were applied to 3 different processing methods. The total number of treatments was 18 treatments. The results of data analysis were tested using SPSS Version 22 with One way ANOVA and the test level was 5%. The test parameters on bakery products are water content, fat content, free fatty acids, PV, swellability, carotene and hardness. Based on the results of the study that the formulation of the resulting shortening ratio and the method of making bakery products affect the physical and nutritional characteristics of the resulting bakery products. Where based on physicochemical characteristics, the best treatment was obtained by using shortening with the code F3 (PS/MSM/FO = 85/7.5/7.5) because it showed that bakery product yields were better than other treatment codes and were closest to the characteristics of commercial shortening. is on the market.","PeriodicalId":169493,"journal":{"name":"Pro Food","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-11-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131309687","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

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