Utilization Of Flour Research Articles

Evaluasi pengguna tepung ciplukan (physalis angulata linn) dalam ransum terhadap kelayakan analisis dan profitabilitas usaha puyuh jantan

Abstract Utilization of ciplukan flour (physalis angulata linn) as a poultry feed ingredient, especially for quail, is still very rarely done, especially in terms of financial aspects and business profitability. For this reason, this research is urgently needed to be carried out in the hope of providing an overview of the business feasibility and profitability value obtained from male quail farming using basal rations containing ciplukan flour. The purpose of this study was to evaluate the use of ciplukan flour as a feed ingredient in quail ration formulations and its effect on business viability and profitability. The research material used was 64 male quail, which were reared from the age of 1 week to 5 weeks of age, the research was carried out at the Animal Husbandry Field Laboratory (LLP) Department of Animal Husbandry, Faculty of Agriculture, Syiah Kuala University which took place on November 20, 2021 - January 4, 2022. The research method was carried out experimentally using a completely randomized design consisting of 4 ration treatments and 4 replications. The ration treatments consisted of: P1 = control ration (0% ciplukan), P2 = basal ration (2% ciplukan flour), P3 = basal ration (4% ciplukan flour, and P4 = basal ration (6% ciplukan flour). observed include: production costs, revenues, income/profits, business feasibility (R/C ratio and B/C ratio), and profitability.The data obtained were tabulated and analyzed descriptively.The results showed that the use of ciplukan flour as much as 2-6% (P2, P3 and P4) in the male quail ration formulation could reduce the production cost of quail farming compared to the control treatment (P1). The lowest total cost of production is found in the treatment of rations containing 6% ciplukan flour (P4), which is Rp. 72,298 and the highest total cost of production is in the control treatment (P1), which is Rp. 80,497. Likewise, the cost/price of the rations obtained ranged from Rp. 6,760 - Rp. 7.420/kg. Furthermore, the value of receipts obtained ranged from Rp. 98.000 - Rp. 105,000/treatment. While the profits obtained start from Rp. 17,504 - Rp. 30,167/treatment. The highest profit was found in the ration treatment containing 6% ciplukan flour (P4), which was Rp. 25,702, and the lowest was obtained in the control treatment (P1), which was Rp. 10,504. Furthermore, the highest R/C ratio was found in the ration treatment containing 4% ciplukan flour (P3), which was 1.40, while the lowest was the control treatment (P1), which was 1.22. Likewise, the highest B/C ratio value was found in the ration treatment containing 4% ciplukan flour (P3) with a B/C ratio value of 0.40, and the lowest B/C ratio was found in the control treatment (P1) and the lower ration treatment. contains 0% ciplukan flour with a B/C ratio value of 0.22. Furthermore, the highest profitability value was found in the ration treatment containing 2-6% ciplukan flour (P2, P3 and P4) and the lowest was in the control treatment (P1). It was concluded that the use of ciplukan flour as much as 2-6% in the formulation of male quail rations can reduce production costs and increase the value of profitability and is feasible to continue/develop male quail business on a larger scale.Keywords: Male Quail, Ciplukan, Production Costs, Revenue, Income, Business Feasibility (R/C ratio and B/C ratio), and Profitability.

Effect of Amalgamation of Quinoa on Contents of Essential Amino Acids, Proximates, Dialyzable Minerals and Storage Stability of Gluten and Egg Free Maize Muffins

Background: Recently there has been increasing interest in the production of gluten-free (GF) foods from pseudo-cereals, without celiac activity, in order to fulfil the specific needs of people affected by celiac disease. Bakery products, particularly gluten-free muffins, represent one of the most consumed foods around the world and may be an interesting objective. Methods: The present study assessed the nutritional composition, dialyzable mineral contents, lysine, methionine and storage stability of maize and quinoa muffins. Result: The substitution of maize flour with quinoa flour augmented the crude protein (8.96 to 11.14%), fat (24.70 to 27.77%), fibre (1.54 to 6.28%), ash (1.86 to 2.62%) and carbohydrate (42.76 to 29.07%) in muffins. The lysine and methionine contents of quinoa muffins were 122.4 and 85.4 per cent higher than control muffins. The muffins could be stored at room temperature up to 3 days without any food additive. The distinctive protein, essential amino acid and mineral characteristics of quinoa muffins open a new promising prospect for utilization of quinoa flour not only on industrial scale but also at household scale, for prevention of hidden hunger and malnutrition. Quinoa muffins can also cater to the needs of wellness market segment with taste.

Food Industry Views on Pulse Flour-Perceived Intrinsic and Extrinsic Challenges for Product Utilization.

Pulses such as beans, chickpeas, peas, and lentils are typically consumed whole, but pulse flours will increase their versatility and drive consumption. Beans are the most produced pulse crop in the United States, although their flour use is limited. To expand commercial applications, knowledge of pulse flour attributes important to the food industry is needed. This research aimed to understand the food industry’s needs and barriers for pulse flour utilization. An online survey invitation was sent via direct email to individuals employed in food companies developing wheat flour products. A survey weblink was distributed by pulse commodity boards to their membership. Survey questions asked food manufacturers about intrinsic factors of pulse flours that were satisfactory or challenging, and extrinsic factors for use such as market demand. Of the 75 complete responses, 21 currently or had previously used pulse flours in products, and 54 were non-users of pulse flours. Ten users indicated that there were challenges with pulse flours while five did not. Two of the most selected challenges of end-product qualities were flavor and texture. Over half of the respondents were unfamiliar with bean flour. Increasing awareness of bean flours and their attributes coupled with market demand for pulse flour-based products may be the most important extrinsic factors to increasing use among food manufacturers rather than supply or cost.

Utilization of Wood Flour from White Oak Branches as Reinforcement in a Polypropylene Matrix: Physical and Mechanical Characterization

Compared to other fibrous materials, plant fibers can act as a reinforcement in plastics due to their relatively high strength and rigidity, low cost, low density, biodegradability, and renewability. In this context, this study examines the effect of the particle size and content of white oak wood flour (Quercus laeta Liemb), obtained from its branches, on the properties of commercial polypropylene. In Mexico, wood from the branches of Quercus laeta Liemb is barely utilized despite its abundance and viability. The main objective of this study is to demonstrate that this waste material can be exploited to prepare useful materials, in this case composites with competitive properties. Tensile and flexural tests, as well as impact strength and melt flow index were evaluated. In addition, density and water absorption capacity were also tested. Results showed that the water absorption increased with the incorporation of wood particles. Mechanical properties were strongly influenced by particle content. A reduction in elongation and strength was observed, while Young’s modulus and flexural modulus increased with the incorporation of wood particles. Impact strength increased with particle size and particle content.

Utilization of taro and corn flour to make crackers for gluten sensitivity patients

Utilization of taro and corn flour to make crackers for gluten sensitivity patients

The effect of milk replacer containing black soldier fly on preweaned ettawa crossbreed goats on performance and physiological response

Lack of mothering ability or motherhood in post-parents parturition to Etawa crossbreeds. Insect protein sources are expected to be one of the alternative protein as sustainable and eco-friendly raw material in the preparation of milk replacer ingredients The purpose of this study was examine effect of maggot flour utilization as milk replacer to goat performance (nutrient consumption, and average daily gain) and physiological status of kids. This research used 10 goat kids, four weeks old with 6.23 ± 0.87 kg body weight. The treatment consists of milking by commercial milk replacer (P0) and milking by milk replacer containing maggot (P1). This study used a completely randomized design. The variables observed were milk consumption, average daily gain, weaning weight, and physiological response of kids. The results showed that dry matter (DM) consumption was higher in P1 than the P0 (P<0.05). The daily weight gain in pre weaned goat fed with milk replacer containing maggot meal was not significantly different with control treatment (commercial milk replacer) (P>0.05). The physiological responses of the goats were not affected by the treatments and did not negatively affect to the physiological response of the kids.

PEMANFAATAN TEPUNG AMPAS SARI KEDELAI (OKARA) SEBAGAI BAHAN ALTERNATIF PEMBUATAN KUE UNTUK MENGURANGI PENCEMARAN LINGKUNGAN DI KABUPATEN TAPIN PROVINSI KALIMANTAN SELATAN

One of the the soybean extract wastes is a solid waste in the form of soybean extract dregs. This waste can cause a pungent odor due to the fermentation process. Therefore, an action is needed to handle the process so that this waste does not damage the environment; one way is to convert soybean extract waste into dregs flour of soybean extract. Soybean dregs flour (okara) can be used as a substitute for making cake product. This study aims to determine the formulation of ingredients for making cakes, to analyze the level of preference of respondents on all parameters: color, aroma, taste, and texture of cake product, and to assess the efficiency level of utilization of the dregs waste of soybean extract into dregs flour of soybean extract (okara) in cake product made from the substitution of dregs flours of soybean extract (okara). Overall, the acceptance of cake products with a scale value above 3 means that the products is acceptable to the respondents. The efficiency of utilization solid waste from soybean extract processing in the form of soybean extract dregs to become dregs flour of soybean extract (okara) was 60%. Utilization of dregs flour of soybean extract (okara) as an alternative ingredient for making bakery products was able to substitute wheat flour in making cakes by 50%.

Heat-Moisture Treatment to Sweet Potato (Ipomoea batatas L.) Flour Increased Volume Expansion and Other Characteristics of Pan Bread Prepared with Wheat flour Partially Substituted

Bread including pan bread as staple food is one of the most consumed foodstuffs worldwide. To reduce, however, wheat flour utilization from imported wheat, pan bread was partially substituted with modified sweet-potato flour. The objectives of this research were to determine effect of heat moisture treatment (HMT) temperature and time on sweet-potato flour swelling power, solubility, and lightness then to select the best treatment, and effect of wheat flour to modified sweet-potato flour ratios on pan-bread physicochemical and organoleptic characteristics. Sweet-potato flour was modified using HMT (77, 85, 93oC; 3, 6, 9h). In formulations, wheat flour to modified sweet-potato flour ratios were 100:0; 95:5; 90:10; 85:15; 80:20; 75:25; 70:30. Flour treated at 77oC, 3h exhibited the highest swelling power (13.77±0.02g/g) then used for bread making, where pan breads (95:5, 90:10 and 85:15 ratios) were selected due to similarity to control’s physical and organoleptic properties. Pan bread (95:5 ratio) was selected due to similar protein content to pan-bread control; pan breads (95:5 and 90:10 ratios) selected due to their higher volume than control’s with comparable moisture, fat, protein, ash, and carbohydrate contents. Taken together, partial substitution of wheat flour with HMT-treated sweet-potato flour improved volume and other characteristics of pan bread.

Effect of Crayfish (Procombarus clarkia) Supplementation on the Quality of Cookies from Wheat Flour

The utilization of composite flour from wheat and crayfish in the production of cookies was investigated. The wheat and crayfish flour were blended at the ratios of 100:0, 97.5:2.5, 95:5, 92.5:7.5, and 90:10, respectively. The cookies were evaluated for their proximate, minerals, physical and Sensory properties; The results of the proximate analysis showed an increase in the protein content (7.88-38.94%), moisture (4.61-6.27%), fiber (1.95-3.65%) and fat (0.98-3.11%) as the level of crayfish flour increased while there was a decrease in the carbohydrate content (77.94-40.45%) as the level of crayfish flour increased. The ash content ranged from 5.77 to 7.89%. The mineral compositions showed an increased trend in calcium, potassium, and sodium contents of the cookies as the crayfish supplementation increased but decreased phosphorus content as the level of crayfish supplementation increased. Iron ranged from 4.70-to 5.20. The calcium, potassium, iron, sodium and phosphorus ranged from 5.35-6.60 mg/100g, 650-930 mg/100g, 4.75-5.20 mg/100g, 670-870 mg/100g and 1577-23420 mg/100g respectively. The cookies' weight, diameter, and thickness decreased as the level of crayfish supplementation increased. There was a significant (p&lt;0.05) difference observed in the appearance, flavor, taste, texture, crispness, and general acceptability of the cookies. Taste panel scores indicate that up to 10% addition of crayfish flour was acceptable in cookie preparation.

Development of gluten-free tarhana formulations: Part II. Utilization of legume composite flours and baker’s yeast

Many gluten-free foods are prepared from starch-rich ingredients with low protein and fiber content, resulting in poor nutritional and functional quality. In this study, five different composite legume flours which are prepared from different levels of chickpea, lentil, common bean, soybean and lupin flours were used at 75% level in gluten-free tarhana formulations to improve nutritional quality. Also, effect of baker’s yeast (Saccharomyces cerevisiae) at different levels (2.5% and 5.0%) on physicochemical and sensory attributes of the samples containing composite flours was investigated. The inclusion of composite flours (75%) resulted in lower L* and hue values in tarhana than gluten-free sample without composite flour. The viscosity of tarhana soup containing “25% chickpea+50% lentil” composite flour (F2) was similar to traditional wheat tarhana soup (p > 0.05). The utilization of composite flours containing “50% chickpea+25% lentil” (F1), F2, and “25% chickpea+25% lentil+25% common bean” (F3) in tarhana revealed comparable oil absorption capacity to wheat tarhana. Besides, pH and foaming capacity values of the samples containing composite flours were greater than wheat tarhana and gluten-free tarhana without composite flour. The addition of composite flours elicited markedly higher ash, protein, fat, and mineral content. While phytic acid concentration of tarhana enhanced with the incorporation of composite flour, the use of 5.0% yeast considerably decreased phytic acid content and enriched ash, protein, total phenolic content, Ca, Cu, K, Mg, and P concentrations of tarhana in comparison with tarhana containing 2.5% yeast. The inclusion of F1, F2, and F3 elicited acceptable sensory scores in tarhana. It was concluded that gluten-free tarhana prepared from legume composite flours (especially F1, F2, and F3) + 5.0% yeast could offer a nutritious and acceptable alternative for gluten-free diet with greater protein and mineral contents. Based on the findings, further studies may evaluate the use of hydrocolloids to improve the technological and sensory properties of functional tarhana formulations developed in this study.

Employing statistical approach to explore the possibility of replacing wheat flour with rice flour for development of gluten‐free Indian flatbread‐ is full replacement possible?

The present study explored the possibility of replacing wheat flour with rice flour, with an aim to achieve low gluten or gluten-free flatbread using the response surface methodology approach. The process for preparation was optimized using Central Composite Rotatable Design. The independent variables-feed composition (0:100–55:45), mixing time (2–10 min), fermentation time (30–70 min), and baking temperature (250–300°C) were studied to determine their influence on dependent variables. All quality parameters were significantly (p < .05) influenced by independent variables. The regression models obtained for all responses showed a high coefficient of determination (R2 ≥ 0.99). Optimum conditions for preparation of flatbread were 52% rice flour and 48% wheat flour, 3.34 min mixing time, 70 min fermentation time and 282.12°C baking temperature. Apparent amylose and resistant starch contents were significantly (p ≤ .05) higher in flatbread compared to its raw materials. Textural studies revealed that hardness, gumminess, and chewiness decreased with increase in rice flour levels, however, springiness, and cohesiveness increased. Practical applications Bread is consumed globally as a staple food and plays an important role in food and nutrition security. Flatbreads are extremely popular, especially in the areas where bread constitutes a major source of dietary calories and protein. In Kashmir, flatbread comes in a variety of shapes and sizes, with key differences being in the ingredients, technology, and consistency. In order to enhance the consistency and delicacy of these food products, many changes to the formulations have been made. In Kashmir region of India, flatbreads are consumed in different forms such as chapati, lavash, and girda. However, the quality of such types of flatbreads in Kashmir is very poor owing to the use of traditional oven (tandoor) in which temperature control is quite difficult. Therefore, the standard industrial practice is to bake bread in an oven that is kept at a controlled constant temperature resulting in a better quality product. Furthermore, wheat contains gluten which is responsible for celiac disease which is an autoimmune digestive disease caused by the digestion of gluten. Thus, the sole treatment of this disease is consuming a low-gluten or gluten-free diet. Therefore, the utilization of rice flour from rice brokens could be used as a substitute for wheat flour due to lack of gluten and would ensure the utilization of this by-product from rice milling industry, thus fetching good market value.

Estimating the effect of low-temperature stress on the spatial distribution patterns of protein in wheat grains

As the major component determining wheat flour quality, protein is unevenly distributed in different grain fractions. In this study, mature wheat grains were pearled into nine fractions from the outer to the inner layers. The effects of low-temperature intensity, frequency and occurrence time on the spatial distribution patterns of grain protein were analyzed. The highest and lowest protein contents were observed in the aleurone and innermost endosperm layers under different low-temperature conditions. The contents of protein in the whole grains and each fraction were enhanced by low-temperature, and the enhancement was more obvious under low temperature applied at the booting stage. Compared with low temperature applied only at the booting stage, multiple low temperatures decreased the increase in protein content in wheat grains, which indicated that low-temperature pretreatment at the jointing stage could partly offset the effects of low temperatures on grain protein. In addition, significant linear relationships were observed between the accumulated cold degree days (ACDD) and the protein content in the whole grains and most fractions, which indicated that ACDD could be used to quantify the effect of low temperature on grain protein. Furthermore, a comparison of the relationships between grain protein and two types of ACDD indicated stronger correlations between canopy temperature-based ACDD (ACDDc) and the protein content in the outer and middle layers, whereas stronger correlations were observed between air temperature-based ACDD (ACDDa) and the protein content in the inner layers, which means that we should not only use the air temperature to quantify the effect of low temperature on the protein content distribution of wheat; we also need to consider the canopy temperature that is more closely related to crop development. The results provide an effective method for evaluating the effect of low-temperature stress on grain quality and a novel view for optimizing the utilization of wheat flour under low-temperature condition.

ANALISA PROKSIMAT COOKIES DENGAN SUBSTITUSI TEPUNG LOKAL

Snacking the activities food into the habit of someone. One of the snacks that are commonly consumed is cookies. Cookies are made from wheat flour as the main ingredient. Wheat imports in 2020 are as many as a million tons and are still high. So it is necessary to substitute wheat flour with local flour to reduce wheat flour consumption. Utilization of non when local wheat flour is innovation latest trend, especially for the bakery industry because wheat flour price fluctuates so bakery producers change non-wheat flour with flour. The purpose of this research is to determine the proximate analysis of cookies from the source of local flour, namely, rice flour corn, soybeans, sweet, and basil. The utilization of local flour may be a functional food source and reduce dependence on wheat flour. The research design used a Completely Randomized Design. After that, proximate analysis of cookies. The results showed that the proximate analysis of cookies following SNI was the analysis of protein, carbohydrates, water, ash, and crude fiber. Cookies with good proximate analysis results are cookies from purple sweet potato and corn flour. Comparison of purple yam flour and flour (75%: 25%) and corn flour and wheat flour (75%: 25%). The use of local flour can reduce wheat flour on cookies.

Physicochemical, Organoleptic Evaluation and Shelf Life Extension of Quinoa Flour-Coated Chicken Nuggets

The objective of the current study was to develop innovative quinoa-coated chicken nuggets by using quinoa flour instead of wheat flour and evaluate the impact of this substitution on the shelf life of the product and its nutritional and sensorial stability. The evaluation of the product has been done through physiochemical and microbiological analysis every three days of the storage period compared with negative control (NC) and positive control (BHT) through 24 days of cold storage (4 ± 1°C). During storage, the quinoa flour-coated chicken nuggets showed the best ability for delay of lipid oxidation with a lowest TBARS value of 1.07 mg MDA/kg compared to negative control (NC) (2.39 mg MDA/kg) and positive control (BHT) (2.00 mg MDA/kg). The same trend was observed in protein oxidation, where the quinoa flour was able to retard the protein oxidation better than negative and positive control (BHT) where it showed a carbonyl content of 6.44, 5.39, and 4.20 nmol carbonyl content/mg protein, respectively. The quinoa-coated chicken nuggets showed the lowest microbial load (5.8 × 103 cfu/g) compared to negative and positive controls (1.8 × 105 and 3.8 × 104 cfu/g) at 24 days of cold storage. These findings could be emphasized such that the utilization of quinoa flour in the coating of chicken nuggets is more effective in retarding lipid and protein oxidation, furthermore preventing microbial contamination during cold storage. All these findings might be playing a crucial role in the extending of the shelf life of the product in addition to giving the product a pleasant taste and flavor to consumers.

PENGARUH IMBANGAN TEPUNG TEMPE DAN TERIGU TERHADAP KARAKTERISTIK ROTI TAWAR

Indonesia is seen as one of the rich countries in the field of traditional fermentation technology. Of the various types of fermented food, tempeh is a kind of food most outstanding views from simple technology, high nutritional value, and economically relatively cheap (Winarno, 1985). Tempe can be processed into flour. Advantages of flour products than can be saved in the long term, can also be processed into various forms of processed foods, so that the use of tempe become more multipurpose (Sarwono, 1996). One alternative is to add tempeh flour utilization in the manufacture of bread, so that the nutritional value of protein bread can rise. Making bread using flour mixture involves a problem particularly on the physical characteristics of the resulting bread, therefore it is necessary to investigate the influence of the balance of tempeh flour and wheat flour to the characteristics of the resulting bread, especially organoleptic properties such as taste and appearance. Preliminary experiments have been conducted to try different counterweight soybean and wheat flour baking test from 5: 95, 10: 90, 15: 85, 20: 80, 25: 75, 30: 70, 35: 65, 40: 60, 45: 55, 50: 50, on trial introduction that has been done shows that the rate of bread with a proportion ranging from 30: 70 to 50: 50 provides a value which is not preferable in terms of color, aroma, taste, porosity and texture. Based on these descriptions, then to set the balance of the primary research that will be examined starting from 0: 100 to 25: 75. The experiment was conducted at the Laboratory of Food Teknology Agricultural Faculty Ma’soem University, starting in Juny 2021 using a randomized block design (RAK). Based on the results obtained during the study, it can be concluded that the soybean flour is added to the bread dough will affect the characteristics of the resulting bread. Balance of tempeh flour: wheat 10% (10:90) to produce the best characteristics of white bread with a moisture content of 33.4%, protein content 9.79%, ash content 0:33% or organoleptic properties of bread produced acceptable panelists.

Analisis fisik serta sensori kue kering dengan campuran tepung mocaf, oats, dan bekatul

This research aims to analyze the physical and sensory characteristics of cookies’ formulations using mocaf-oats-rice bran’s flour mixture. Five formulations used in this research consist of mocaf-oats-rice bran’s flour mixture namely F1 (100%-0%-0%), F2 (70%-15%-15%), F3 (50%-25%-25%), F4 (30%-35%-35%), and F5 (0%-50%-50%). The result showed that all cookies formulation included in the category of “high fiber” except for cookies Formulation 4. The highest value of hardness was cookies Formulation 1 and significantly different from the other formulations. Decreasing mocaf flour composition in the mixture and increasing additional oats and rice bran composition have a significant correlation on cookies’ hardness. Based on sensory evaluation using rating preference, it was found that the highest rating for color, texture, and overall parameters obtained by cookies Formulation 4, while the highest rating for taste parameter obtained by cookies Formulation 5. Cookies’ formulation that recommended to use as utilization of mocaf flour was Formulation 4 because it had the highest rating for overall parameter, as well as highest rating for color and texture.

Effect of taro [ Colocasia esculenta (L.) Schott] flour and different shortening ratio on physical and chemical properties of gluten‐free cookie

In this study, rice flour:corn starch blend (50:50) used in gluten-free cookie production was replaced with taro [Colocasia esculenta (L.) Schott] flour at 20%, 40% and 60% levels to improve new functional food formulation. Taro flour was used as raw taro flour and cooked taro flour (CTF). Cooking process was applied to reduce the anti-nutritional factors in taro. Possible adverse effects of taro flour on technological properties of cookies have been tried to be eliminated by the increasing ratio of shortening (40% and 50%). Cookie trials were conducted according to 2 × 2 × 4 factorial design. Increasing taro flour ratio in cookie significantly (p < .05) increased moisture, ash, protein and mineral contents, surface redness and cookie hardness, and decreased diameter, thickness and surface lightness. Technological quality of the gluten-free cookies improved with CTF addition and high shortening ratio (50%) in cookie formulation. Practical applications Utilization of taro flour in various cereal products is suitable for celiac patients because it does not contain gluten. As a result of this study a gluten-free cookie with high nutritional value and delicious has been suggested to the functional food industry. Another contribution on practical application is to create alternative utilization area for taro.

Utilization of enriched selenium sprouts flour for some cultivars of broad bean to prepare healthy biscuit

Present study was assessed physical characteristics, sensory evaluation, proximate composition, mineral content and quality parameters such as (texture, amino acid and protein quality (PQ) as biological value (BV%), essential amino acid index (EAAI%), and nutritional index (NI%)) of functional biscuit produced from replacement 30% of wheat flour by selenium sprouts broad bean. The highest spread ratio was recorded in biscuit Se- sprout in Giza- 843 substituted which treated with plant and animal compost. All biscuits from three cultivars had significantly compared with wheat control in overall acceptability. The highest values for protein, ash, and crude fiber were recorded in the biscuit of Sakha-1 treated with plant compost. Mineral content Ca, K, Fe, Zn and Se was higher in biscuit, prepared with Sakha-1 fertilized plant compost, while biscuit, prepared with control for Giza- 843 was the highest value of Mg and Mn. The highest value of hardness was recorded in biscuit from Se- sprouts Giza-843 cultivar control. The highest values of EAA were recorded in improved biscuit with sprouts from Sakha-1 cultivar under two compost compared to wheat biscuit. The highest values for BV%, EAAI% and NI% were recorded in biscuit of Sakha-1 under two compost. Concluded that suitability production functional Se- sprouts biscuit with highly EAA and PQ.

Kualitas dan Masa Simpan Brownies Satin Berbasis Tepung Mocaf danTepung Ikan Patin

Background : Anemia is one of the main problems experienced by many young women. The prevalence of anemia in adolescent girls (15-24 years) in 2018 is 32%. Efforts that can be made are by increasing the intake of iron sources especially animal food sources. Brownies become a distraction that is widely favored by the wider community. Utilization of mocaf flour and catfish flour as the main ingredient in the manufacture of brownie products will increase the nutritional value especially the iron content of the product. The purpose : of this study was to determine the quality and shelf life of satin brownies as a high-fer snack for young girls. Methods : Design of experimental research based on mocaf flour and catfish flour. A hedonic test was carried out by 30 panelists at the Nutrition Test Laboratory for the Department of Nutrition of the Poltekkes Ministry of Health, Bandung and the estimated shelf life using the Extend Storage Studies (ESS) method. The results : Organoleptic test results showed the highest level of panelist preference was at F2. Based on statistical tests found that there is an effect of the formulation on the aroma of F1 and F3 with a value of p = 0.015 and texture of F1 and F3 with a value of p = 0.016. The results of the calculation of the nutritional value of satin brownies compared with 10% of the AKG of female teenage snacks obtained 101% energy, 113% protein, 140% fat, 72% carbohydrate and 149% Fe. Shelf life of satin brownies at room temperature for 3 days. Suggestion : Based on the results of research it is necessary to do further research in the laboratory regarding the iron content contained in satin brownies

DAYA TERIMA SERTA NILAI GIZI COOKIES TEPUNG UBI JALAR UNGU DAN TEMPE SUBSTITUSI TEPUNG IKAN GABUS

ABSTRACT Background . Utilization of purple sweet potato flour which is low on glycemic index and high in fiber and tempeh flour which is high in fiber is expected to provide additional nutritional value. Based on the potency of the two ingredients, namely sweet potato and tempeh, these two ingredients can be alternative ingredients in the manufacture of cookies / cookies. Destination . This study aims to determine how the acceptability and nutritional value of cookies with purple sweet potato flour and tempeh flour with snakehead fish meal substitution for Diabetes Mellitus patients. Method . This type of research is a kind of laboratory with a post test design research design. Acceptability was assessed based on the organoleptic test results of 25 panelists, then analyzed the nutritional content of protein and fiber. Result . The results of the research on acceptance of the aspects of color, aroma, texture and taste showed p value of 0.660, 0.524, 0.074 and 0.432 respectively, which meant that there was no significant difference. Conclusion . The best treatment is formula 3 with 15% mean value of 3.46. The protein content of the purple sweet potato flour and tempeh flour with substitution of heavy snakehead fish meal with a substitution of 15% by weight per 8 g contains 1.168 g protein. The fiber content of the purple sweet potato flour and tempeh flour with the substitution of snakehead fish meal with a substitution of 15% by weight per 8 g contains 2.2598 g of fiber. Suggestion . For DM patients, 8 pieces of formula 3 cookies with a concentration of 15% can be consumed to meet protein needs and 2 pieces to meet fiber as a snack. For other researchers, it can increase the concentration of snakehead fish meal substitution and can analyze albumin levels.