Pengaruh Substitusi Tepung Jantung Pisang (Musa Paradisiaca) Terhadap Kadar Protein Dan Daya Terima Brownies Panggang

Protein consumption from vegetables are less varied and less desirable to the people, so banana blossom flour is added to processed product that is baked brownies. Banana blossom flour contains protein as much as 9,140 grams. Baked brownies with banana blossom flour substitution can be an alternative food in adding daily protein necessary. This research is aimed at finding out the effect of substitution of banana blossom flour on the baked brownies’ protein content and acceptability. This research used the complete randomized design with four treatments on banana blossom flour substitution (0%, 20%, 25%, 30%). The data was analyzed by using Oneway Anova Test, if the data was not normal and homogen, then it would be analyzed by using Kruskal Wallis Test and Duncan Test at level 0,05. The result of the research shows that banana blossom flour substitution affects the protein content of baked brownies with p-value=0,001, protein content average in a row, is 4,06; 4,30; 4,51 and 4,77. The result of the acceptibility test shows that there is an effect of banana blossom flour substitution on colour, aroma, flavour, teksture and over all. Baked brownies at 20% substitution of banana blossom flour is most liked by panelis with over all value is 4,26. There are effects of substitution of banana blossom on baked brownies’ protein content and acceptabillity

Analisis Kandungan Angka Asam dan Bilangan Peroksida Minyak Goreng pada Pengulangan Penggorengan Bawang Merah

Introduction: The heated cooking oil will experience oxidation and hydrolysis which produce the chemical compounds of acid numbers and the number of peroxide. Oxidation in oil can be inhibited with the presence of antioxidant compounds. Objectives: The purpose of this research is to find out the number of peroxide and acid numeral content in cooking oil during the repetition of onion frying. Method: This research method is experimental with the draft of this study using complete random draft (RAL) with nine levels of frying and three times the repetition treatment. The test Anova has a significant level of 95% and if there are further influences with the Duncan multiple range test (DMRT) test. Results: The results showed that the acid number and number of peroxide were influenced by the frequency of frying pans. Antioxidants in shallots inhibit oxidation in forming peroxide numbers. Conclusion: There is the influence of frying the frequency to the acid number and the number of peroxide oil from fried onions. Suggestion : Suggestions for further research are expected to perform other oil quality tests

Tingkat Kekerasan dan Kadar Protein Donat yang Disubstitusikan dengan Tepung Biji Nangka

In childhood through adolescence, the process of growth and development is very rapid. Nutrient protein is therefore needed to support the process of growth and development. Jackfruit seed is a local food rich of protein that can be processed into food for children and adolescents. Starch and protein available in jackfruit seeds have characteristics similar to wheat and can be processed into donut. Objective : This study aims to analyze the level of acceptance, hardness and levels of donut protein in the substitution of jackfruit seed flour. Methods : This study used a complete randomized design with 3 treatments and 3 replications, substitution of jackfruit seed flour of 0%, 25%, and 35%. Analyzed data of protein content using one-way ANOVA with a 95% confidence degree and continued with Duncan test, then analyzing data on the hardness using Kruskal Wallis Test, and analyzing data on the acceptability using Mann Whitney Test. Results : The results showed that the best acceptability was obtained in donuts with 25% jackfruit seed flour substitution; the highest hardness score was (21.71N) at 35% substitution and the lowest score was (9.24N) at 0% substitution (control); the highest protein content with a 35% substitution of 7.72%. Conclusion : The most preferred product by panelists is donuts with a substitution of 25% jackfruit seed flour, the increasing substitution of jackfruit seed flour in donuts, the higher the level of hardness and protein content

Perubahan Karakteristik Kimia Minyak Selama Digunakan Dalam Penggorengan Tahu Bakso Berulang-Ulang

Cooking oil is often used in the process of repetitive frying. Cooking oils that are repeatedly used will suffer damage. To reduce damage and improve the quality of used cooking oil can be sought by frying deep frying method. The temperature in the frying pan with the deep frying method is 1700 C, for 5-10 minutes. The raw material used for frying is the tahu bakso. To find out the quality of cooking oil can be tested by the method of acid numbers, peroxide numbers. This study aims to determine the level of damage that occurs in cooking oil that is used repeatedly by analyzing the number of peroxide and acid numbers. This type of research is an experiment with a randomized complete design with three treatments, with a type of palm oil sample. Peroxide test results and acid number data were analyzed using the Annova test, then followed by the Duncan multiple range test. The results of this study indicate the tahu bakso frying in the 6th and 9th treatments experienced significant differences in the peroxide number because p <0.05 The tahu bakso frying in the 6th and 9th treatments experienced a significant difference in the acid number because the results were p <0.05. Expected to use cooking oil a maximum of 3 times the treatment so as not to reduce the quality of cooking oil

Pengaruh Perbedaan Campuran Tepung Suweg dan Tepung Daun Kelor Terhadap Daya Serap Air Tepung, Daya Kembang dan Daya Terima Kerupuk

Pendahuluan : Suweg mengandung tinggi karbohidrat. Daun kelor mengandung tinggi vitamin A, serat dan protein. Suweg dan daun kelor dapat dibuat menjadi tepung untuk memperpanjang masa simpan dan diolah menjadi kerupuk selanjutnya diuji daya serap air tepung, daya kembang dan daya terima kerupuk. Tujuan : Untuk mengukur daya serap air campuran tepung suweg dan tepung daun kelor, daya kembang dan daya terima kerupuk. Metode Penelitian : Jenis penelitan adalah penelitian eksperimen. Rancangan penelitian yang digunakan rancangan acak lengkap dengan empat perlakuan campuran tepung suweg dan tepung daun kelor 100:0; 95:5; 90:10; 85:15. Hasil uji daya serap air, daya kembang dan daya terima kerupuk dianalisis dengan metode Anova Satu Arah dengan taraf signifikan 95%. Hasil : Hasil rata-rata daya serap air tertinggi terdapat pada campuran tepung suweg dan tepung daun kelor 85:15 pada suhu 80°C yaitu 483,66%. Daya kembang kerupuk tertinggi ada pada kerupuk dengan campuran tepung suweg dan tepung daun kelor 100:0 yaitu 29,45%. Secara keseluruhan panelis lebih menyukai kerupuk dengan perbandingan campuran tepung suweg dan tepung daun kelor 100:0. Kesimpulan : Ada pengaruh perbandingan campuran tepung suweg dan tepung daun kelor terhadap daya serap air tepung, daya kembang dan daya terima kerupuk

Literature Review: Potensi Ubi Jalar Ungu Sebagai Bahan Dasar Pembuatan Pangan Yang Aman Dikonsumsi Bagi Penderita Diabetes Mellitus

Introduction: The prevalence of DM in the world was increasing every year with a mortality risk factor of 11.3%. To improve the quality of life for DM patients, it is necessary to regulate the type of food with a low glycemic index, high fiber, and high antioxidants such as purple sweet potato. Purple sweet potato contains many useful functional compounds that are expected to be used as a basic ingredient in making food for people with diabetes without causing hyperglycemia. Objective: The study aimed to analyze selected journals related to the potential of purple sweet potato as a basic ingredient for making food that is safety for consumption by people with DM. Research Methodology: This study applied a literature review method through the Google Scholar database with keywords “purple sweet potato, diabetes, blood sugar, and hypoglycemic”. The limitation applied were national journal articles by Sinta (S1 - S4) and international journal articles by Scimago Lab which could be accessed in full text in Indonesian or English with time publication from 2011 to 2021. Results: The results of the analysis of the six selected articles showed a significant decrease in blood glucose levels in diabetic rats after being given purple sweet potato intervention. In addition, administration of purple sweet potato in the treatment group also showed a decrease in HbA1C levels, body weight defense, and an increase in antioxidant activity as well as an increase in total anthocyanins, total flavonoids and total phenols in the purple sweet potatoes that had been analyzed. Conclusion: Purple sweet potato has the potential to be used as a basic ingredient in making food for people with diabetes due to the functional compounds contained in it. The low fiber, antioxidant, and GI content in purple sweet potato correlates to an increase in anti-hyperglycemic activity

Modifikasi Komposisi dan Struktur Mikro dengan Plasma Nitrokarburasi untuk Meningkatkan Kekerasan dan Ketahanan Aus Titanium Murni Komersial

The development of advanced technology at this time requires good quality materials, especially those made from metal. Mechanical properties of metal materials such as: hardness, strength, ductility, and wear resistance which always relates to the composition and microstructure of the material. This development encourges the need of the metal composition and microstructure in research an tecnology. The objective of the study is to investigate the influence of the composition ratio of N 2 and CH 4 gases (1:1, 1:2, 1:3, and 1:4) to composition, microstructure, hardness, and wear rate at commercially pure titanium surface. In this study, duration process, temperature, and pressure are maintened constant at 4 hours, 450 o C, and 1,6 mBar, respectivelly. The result shows that the hardness increased from 105,75 VHN to 236,32 VHN. The optimum hardness occurred under plasma nitrocarburizing at temperature of 450 o C, pressure of 1,6 mBar, and duration time of 4 hours. Meanwhile, wear rate decreased from 4,0148 × 10 -8 mm 2 / kg to 6,140 × 10 −9 mm 2 / kg. The increased hardness and the decreased wear rate occurred because TiN and TiC compounds was formed at the surface of commercially pure titanium Keyword : Plasma, Nitrocarburizing, Titanium, Composition

Pengaruh Substitusi Tepung Biji Nangka Terhadap Kadar Kalsium, Tingkat Pengembangan Dan Daya Terima Cupcake

Introduction: Cake cupcakes, known as sponge made from butter, white sugar, eggs, flour and baking powder, are preferred by people. The shape of the expanding cupcake has a soft texture with the basic ingredients of flour which has a protein content of gluten. Therefore it can experience development. On eof the efforts to improve the quality and economic value of jackfruit seeds is by processing it into jackfruit seed flour. Jackfruit seed flour can be used as an alternative ingredient for flour and flour substitution. Jackfruit seed flour has a higher calcium and phosphorus content than wheat flour. Objective: The purpose of this study was to determine the effect of substitution of jackfruit seed flour on calcium levels, level of development and acceptability of the cupcake. Method: This study used a completely randomized design with 4 treatments substituting jackfruit seed flour 0%, 20%, 25% and 30%. Data from the substitution of jackfruit seed flour on calcium levels, level of development and cupcake receiving power were analyzed by using one way ANOVA statistical test and Duncen Muktiple Range Test. Results: The results of the study showed that the substitution of jackfruit seed flour affected the calcium content of p = 0.01.The highest calcium content was indicated by 30% substitution. There is an influence on the level of development of jackfruit seed flour substitution cup value p = 0.00, the highest level of development is found at 0% substitution. It was also found out that thethat the cupcake substitution of jackfruit seed flour affected the acceptability of aroma, taste, texture and overall value of p = 0.001; p = 0.00; p = 0.001; p = 0.001. There is no effect of substitution of jackfruit seed flour on the test of the color acceptability of the cupcake p value = 0.102. Conclusion: There is an effect of substitution of jackfruit seed flour on the calcium level, the development level and the acceptability of the cupcake

Sifat Kimia dan Organoleptik Cookies Lidah Kucing Ubi Jalar Ungu sebagai Potensi Makanan Ringan Penderita Diabetes Melitus

Background. Availability of low-calorie snacks for people had diabetes mellitus is still a less produced in Indonesia. Purple sweet potato is one of the plants that has anthocyanin content ± 61.85 mg / 100 grams, moisture content ± 67.77% bb / 100 gram, ash content ± 3.28% bk / 100 gram, reducing sugar ± 1.79% bk / 100 gram and glycemic index (GI) 54 which is low. Purple sweet potato is very potential in making snacks for people had diabetes mellitus. The benefits of local purple sweet potato food is processed into cat tongue cookies which are expected to be consumed as snacks for people had diabetes mellitus. Aim. This study aims to determine the chemical and organoleptic properties of purple sweet potato cat tongue cookies as a potential snack for people had diabetes mellitus. Method. The research method used a completely randomized design with four subtitution treatments of purple sweet potato flour and wheat flour using a ratio of 0:100, 25:75, 50:50, 75:25. Moisture content using thermogravimetric method, ash content using dry method, reducing sugar content using Nelson Somogyi method, total sugar content using Nelson Somogyi, energy value using the atwater factor and organoleptic methods using hedonic scale, because normal data using Oneway Anova and abnormal data using Kruskal Wallis, followed by Duncan Multiple Range Test with a 95% confidence level. Results. Cat tongue cookies with the best treatment from the organoleptic test results were substituted for purple sweet potato flour and 50:50 flour not significantly different from the controls (0: 100) including the category favored by panelists. It has a moisture content of 3.37%, ash content of 2.64%, reducing sugar content of 3.62%, total sugar content of 14.49% and energy value of 539 kal / 100 gram. Conclusion : Increased substitution of purple sweet potato flour has a significant effect on moisture content, ash content, reducing sugar content, total sugar content, energy value and organoleptic (including color, aroma, taste, texture and overall) in cat tongue cookies. Keywords : cat tongue cookies, moisture content, ash content, reducing sugar content, total sugar content, energy value, organolepti

Critical Review : Pengaruh Antosianin Terhadap Kadar Glukosa Darah Pada Hewan Coba Tikus Diabetes Melitus Tipe Ii

Type 2 diabetes mellitus is a disease characterized by hyperglycemia and to prevent and overcome namely by regulating diet by consuming foods that have antioxidant effects such as anthocyanins. This study aimed to review several articles on the effect of anthocyanins on blood glucose levels in experimental animals with type 2 DM rats. . Articles were searched using Google Scholar with terms indexed by Sinta 1–4 and indexed by Schimagojr Q1–Q4. The keywords used were “antidiabetic”, “anthocyanin”, “blood glucose level”, “diabetes mellitus”, “DM rats”, “hyperglycemic rats”. The inclusion criteria were DM or hyperglycemic rat subjects, examining blood glucose levels, sources of anthocyanins from foodstuffs, types of experimental research and articles within the last 10 years. Exclusion criteria were inappropriate articles, non-journals, not fully accessible, not indexed by sinta 1–4 or Q1–Q4, subjects were not rats with diabetes or hyperglycemia, anthocyanins were not from food, and there was no checking blood glucose levels. The results of a critical review on 10 articles showed that anthocyanins had a significant effect in reducing blood glucose levels in hyperglycemic rats or diabetes mellitus rats (p = 0,000), and the best results were anthocyanins from black rice bran with the results of measuring glucose levels after treatment. of 131,33 mg/dL. The percentage decrease in blood glucose levels in 9 articles ranged from 20,37% - 71,32%. Anthocyanins have an effect on decreasing blood glucose levels in experimental animals with type 2 diabetes mellitus rat