Jurnal Mutu Pangan : Indonesian Journal of Food Quality最新文献

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Karakter Tepung Komposit Talas Beneng dan Daun Kelor pada Kukis 饼干上的岩屑复合面粉和干叶的特征

Jurnal Mutu Pangan : Indonesian Journal of Food Quality Pub Date : 2019-04-30 DOI: 10.29244/JMPI.2019.6.46

E. Yuniarsih, Dede R. Adawiyah, Elvira Syamsir

{"title":"Karakter Tepung Komposit Talas Beneng dan Daun Kelor pada Kukis","authors":"E. Yuniarsih, Dede R. Adawiyah, Elvira Syamsir","doi":"10.29244/JMPI.2019.6.46","DOIUrl":"https://doi.org/10.29244/JMPI.2019.6.46","url":null,"abstract":"Beneng taro (Xanthosoma undipes) has the highest fiber content among other taro, but its protein content is low. Processing of taro flour is still a cake product that does not last long. Cookies from beneng taro are expected to increase the added value. Moringa leaf flour is added to supplement the nutritional content of the cookies. The physical characteristics of composite flour taro beneng with Moringa oleifera leaves and the effect of adding moringa leaf flour to the physico-chemical characteristics of beneng taro cookies has been conducted. The ratio of beneng taro flour:moringa leaf flour in composite flour is 100:0; 99:1; 98:2; 97:3; 96:4; and 95:5. Water content of composite flour decreased with the addition of moringa leaf flour. The composite flour color L and a* decreased, while the colors b*, C, and 0h increased with increasing moringa leaves. The peak viscosity of composite flour paste tends to increase with the addition of moringa leaf flour up to 2%, whereas the addition of 3-5% decreases it. The viscosity breakdown, final viscosity, time reached the highest viscosity, and the temperature of the composite flour gelatinization had no effect with the addition of moringa leaf flour up to 5%. The degree of development and texture of the cookies did not affect the addition of moringa leaf flour to composite flour. The colors of L* and a* are smaller with increasing amounts of moringa leaf flour, which tends to be dark and brownish in color. The color of b*, C, and 0h of the cookies increased with the increasing number of moringa leaf flour. Cookie with 3% moringa leaf flour is most preferred and has a moisture content of 4.36%, 2.04% protein, 27.66% fat, 62.75% carbohydrate, 3.21% ash, 2.75% crude fiber, 14.9% dietary fiber, and 497.5 kcal/100 calories g.","PeriodicalId":405385,"journal":{"name":"Jurnal Mutu Pangan : Indonesian Journal of Food Quality","volume":"18 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116424872","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: 4

Validasi Metode Pendugaan Umur Simpan Produk Pangan Renyah dengan Metode Kadar Air Kritis 验证松脆食品安全方法与临界含水率方法

Jurnal Mutu Pangan : Indonesian Journal of Food Quality Pub Date : 2019-04-30 DOI: 10.29244/JMPI.2019.6.1.1

Novi Alfiyani, N. Wulandari, Dede R. Adawiyah

{"title":"Validasi Metode Pendugaan Umur Simpan Produk Pangan Renyah dengan Metode Kadar Air Kritis","authors":"Novi Alfiyani, N. Wulandari, Dede R. Adawiyah","doi":"10.29244/JMPI.2019.6.1.1","DOIUrl":"https://doi.org/10.29244/JMPI.2019.6.1.1","url":null,"abstract":"Shelf life of food products is one of the most important information listed on food packaging labels. A dry crisp food product has a relatively long shelf life with sogginess as damage parameters. This research is aimed to obtain a validated procedure for shelf life estimation of dry crisp food products by critical moisture content method, so it can be used as a standard procedure in shelf life estimation. The research was conducted with seven repetitions by using potato chips as food model and it started by determination of initial moisture content, critical moisture content, weight of dry food solids, other variables, and determination of MSI curve of GAB model to obtain slope b and equilibrium moisture content. Shelf life was calculated by using Labuza’s Equation, then shelf life data obtained and the parameters affecting it, were validated by using precision criteria based on Relative Standard Deviation (RSD) less than 2/3 RSDH (Horwitz equation) value. The result showed that both of shelf life data and all affecting parameters, has been validated. Shelf life at 75 and 80% RH were 22.21±0.08 months and 11.44±0.08 months, RSD value were 0.37 and 0.74%, as well as 2/3 RSDH value were 0.84 and 0.92% respectively. Thus, it can be concluded that procedure of shelf life estimation of dry crisp food products by using critical moisture content method was a valid and an appropriate method for its purpose, and can produce accurate shelf life calculation.","PeriodicalId":405385,"journal":{"name":"Jurnal Mutu Pangan : Indonesian Journal of Food Quality","volume":"2 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124887556","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: 4

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