Pemanfaatan Tepung Jagung dan Tepung Tempe dalam Pembuatan Kerupuk

This study aims to determine the effects of adding corn flour and tempe flour into crackers. An experimental study was conducted by using a completely randomized design (CRD) with 5 treatments and 3 repetitions. The treatments in this study include JT0 (Corn flour 100%), JT1 (Corn flour 90% and tempe flour 10%), JT2 (Corn flour 80% and tempe flour 20%), JT3 (Corn flour 70% and tempe flour 30% ) and JT4 (Corn flour 60% and 40% tempe flour). The data were analyzed using variance analysis followed by Duncan's New Multiple Range Test (DNMRT) at a rate of 5%. The result of variance analysis indicated that there is no significant influence of ash content but have significant effects on water content before frying, water content after frying, protein content, sensory assessment of color, flavour, taste, crispness and an overall assessment of the crackers. The best treatment in this study was JT1 with water content before frying of 13.68%, water content after frying of 8.40%, protein content of 6.19%, ash content of 2.23% and descriptive sensory assessments of brownish yellow (3.88), tempe flavored (2.92), rather corny and tempe in flavour (3.52), slightly crunchy (2.40) as well as an overall assessment of crackers is 2.99 (liked)

Pembuatan Fruit Leather dari Campuran Buah Sirsak (Annoma Muricata L.)dan Buah Melon (Cucumis Melo L.)

Theaim of this study wasto get the best treatment fruit leather from mixed soursop (Annoma muricata L.) and melon (Cucumis melo L.). The study used a Complete Randomized Design (CRD) with 6 treatments and 3 replications.The treatments were SM1 (soursop 100 : melon 0), SM2 (soursop80 : melon 20), SM3 (soursop60 : melon40), SM4 (soursop40 : melon60) SM5 (soursop20 : melon80) and SM6 (soursop 0 : melon 100). The data were analyzed statistically using ANOVA and DNMRT at 5%. Thestudyshowed that treatment significantly influence on water, ash content, degree of acidity (pH), crude fiber,and organoleptic test. The best treatment offruit leather from this research wasSM2 which have water 12,16%, ash 0,75%, degree of acidity (pH) 3,98, crude fiber content 1,91%, , reddish yellow color,little fruit soursop and melonflavour, sweetness taste, the texture clay and overall assesment of fruit leather was preferred by the panelist

Kajian Penambahan Bubur Kulit Buah Naga Super Merah dan Tepung Ubi Jalar Putih pada Pembuatan Kukis yang Mengandung Tepung Tempe

The purpose of the study was to obtain the best formulation of super red dragon fruit peel pulp and white sweet potato flour on the nutritional value of cookie-generated and approve the SNI 01-2973-1992. The study used a completely randomized design (CRD) with four treatments and four replications. The treatment in this study were K1 (dragon fruit super red peel pulp 5%, white sweet potato flour 30%), K2 (dragon fruit super red peel pulp 10%, white sweet potato flour 25%), K3 (dragon fruit super red peel pulp 15%, white sweet potato flour 20%) and K4 (dragon fruit super red peel pulp 20%, white sweet potato flour 15%). The result showed that the treatments provides significant effect on moisture content, ash content, protein content, and sensory assessment by hedonic the color attribute, but did notsignificantly affectedon the sensory descriptive assessment. Cookie-best treatment in this study was K1 within 4.395% moisture content, 1.928% ash content and 8.957% protein content

Mutu Bakso Ikan Ekor Kuning (Caesio Cuning) Dengan Penambahan Rebung (Dendrocalamus Asper)

This study aims to get the exact formulation of the slurry shoots with yellowtail fish meat in the manufacture of composite flour meatballs using sago starch and tapioca starch as a filler. The expected benefits of this research is the improve of the nutritional value of the meatballs with the addition of bamboo shoots and increase the diversity of fishery product processing and dissemination of fish balls. The method used in this research is completely randomized design (CRD) with 5 treatments and 3 replications. The treatment in this study is P1 (25% bamboo shoots : 35% yellowtail fish), P2 (20% bamboo shoots : 40% yellowtail fish), P3 (15% bamboo shoots : 45% yellowtail fish), P4 (10% bamboo shoots : 50% yellowtail fish), P5 (5% bamboo shoots : 55% yellowtail fish). The results of this study showed that the addition ratio of shoots on yellowtail fish balls significant effect on water content, fiber content and protein levels as well as color, aroma, flavor and texture of the meatballs are descriptive, but no effect was not apparent to the hedonic test on the attributes of color, texture and an overall assessment. The best treatment is P1 (25% bamboo shoots : 35% yellowtail fish)

Potensi Tepung Ubi Jalar Ungu (Ipomoea Batatas L.), Tepung Tempe dan Tepung Udang Rebon dalam Pembuatan Kukis

The purpose of this research was to acquire best cookies which has high nutrition content from purple sweet potato flour and combination of tempe flour with small shrimp flour and agree with quality standard of cookies (SNI 01-2973-1992) that is maximum 5% of moisture content, maximum 2% of ash content and minimum 6% of protein content. This research used Complete Randomized Design (CRD) with four treatments and four replications. The treatments were K1 (tempe flour 95,24%, small shrimp flour 4,76%), K2 (tempe flour 71,43%, small shrimp flour 28,57%), K3 (tempe flour 47,62%, small shrimp flour 52,38%) and K4 (tempe flour 23,81%, small shrimp flour 76,19). Data were analized using ANOVA and DNMRT the level 5%. The result show that the using of tempe flour and small shrimp flour different in each treatments gave the significant effect to the moisture content, ash content, protein content and calcium content. The best cookies in this research is was K2