Quality Analysis Of Tomato Dodol Produced From Rice Flour Substitution

Dodol is a fairly popular traditional food that has been known since ancient times. Dodol is generally made from flour and fruit. Tomato dodol is one of the innovations of dodol made from fruit. This study aims to analyze the quality of tomato dodol substituted with rice flour with the ratio of glutinous rice flour and rice flour as much as 3:1, 1:1, and 1:3 in organoleptic tests on the shape, color, aroma, texture, and taste of tomato dodol. This type of research is a pure experiment using a completely randomized design (CRD) method, with three treatments and three repetitions. The data collection technique was carried out by giving questionnaires to 5 expert panelists who were lecturers of Family Welfare Science with the concentration of UNP Cuisine with primary data types. The data were analyzed using ANOVA, if Fcount Ftable then continued with Duncan's test. The results showed that there was a significant effect on the quality of the texture of the tomato dodol. The results of the quality test of tomato dodol with the best substitution of rice flour were in the third treatment (X2) with a ratio of 1:1 glutinous rice flour and rice flour.

The Quality Of Rendang Boleces Rejected Chicken With Binder Ingredients Tapioca And Mocaf Flour

This research is motivated by the lack of utilization of rejected chickens, especially in West Sumatra. Dismissed chickens are laying hens that are no longer productive for laying eggs, the meat of rejected chickens has a relatively hard and tough meat texture due to the old age of the chickens, which is around 72 to 80 weeks. The purpose of this study was to analyze the quality of rejected chicken rendang boleces with tapioca flour and mocaf flour as a binder in terms of shape, color, aroma, texture and taste. This type of research is a pure experiment, with the aim of knowing the effect as well as the difference between two different variables. The research design used was a completely randomized design (CRD) with 3 repetitions. The type of data used is primary data obtained directly from 5 expert panelists by filling out the organoleptic test format. For hypothesis testing, this study uses t-test statistics, with a significant level of 5% (=0.05). The results showed that there was a significant effect on the taste quality of rejected chicken boleces, while the quality of shape, color, aroma and texture did not show any significant difference in the use of tapioca flour and mocaf flour as a binder. From this statement, it can be concluded that the indicators of the quality of the shape, color, aroma and texture of Ho are accepted because t count, t table. The best research results are found in the use of mocaf flour on quality of shape, color, aroma, and texture, while for the taste quality the best research are produced by tapioca flour.

Quality Of The Produced Pancong Cakes From Brown Rice Flour Substitution

This research was carried out at the culinary arts workshop majoring in family welfare science in August 2021. This type of research was experimental using a completely randomized design consisting of 3 treatments and 3 repetitions. Data analysis was obtained from an organoleptic test involving 5 expert panelists. The data obtained were then analyzed using the ANOVA method, if there was a significant effect, it would be continued with the Duncan test. The results showed that the substitution of brown rice flour affected the reddish color, brown color, and texture. Which does not affect the shape, aroma, and taste. Based on the results of the study, the best shape quality (neat) cake pancong with X1 treatment with a score of 3.87, best color quality (reddish) cake pancong with X3 treatment with a score of 3.27, best color quality (brown) cake pancong with X3 treatment with a score of 3.27, the best quality of aroma (smelling red rice) with treatment X3 with a score of 1.27, pancong cake with the best quality of texture (soft) with treatment X3 with a score of 3.40, pancong cake with the best taste (sweet) quality with X3 treatment with a score of 3.40, so it is very suitable for consumption. So for further research, it is recommended that the use of brown rice flour should be as much as 45%, namely with treatment (X3) but the best texture quality is found in treatment (X1) with a value of 3.20

Quality Of Dumpling Crackers Produced From Purple Sweet Potato Flour Substitution

This study aims to analyze the effect of purple sweet potato flour substitution on the quality of dumpling crackers with the addition of purple sweet potato flour as much as 5%, 10%, and 15%. This research was conducted at the Catering Workshop in August 2021. This type of research is a pure experimental study with a completely randomized design (CRD) method consisting of 4 treatments and 3 rehash. The object of this research is dumpling crackers with the addition of 5%, 10%, and 15% purple sweet potato flour. The independent variable in this study was purple sweet potato flour. The dependent variable of this research is the quality of the dumpling crackers produced including the shape, color, aroma, texture, and taste. Analysis of the data obtained from the organoleptic test involving 5 expert panelists, namely the lecturer of Family Welfare Science, Padang State University. The data analysis technique used is Analysis of Variance (ANOVA) to analyze sensory test data. The data that has been obtained is then tabulated in tabular form and analyzed according to the test of each data. Then the data analysis is carried out, if the data obtained by Fcount is greater than Ftable, then it is continued with Duncan's test. The results showed that the substitution of purple sweet potato flour had an effect on color, and had no effect on shape, aroma, texture, and taste. Based on the results, the best research was found in the treatment (X3) 15% with the categories of neat shape, purple color, fragrant aroma, crunchy texture, and savory taste, therefore for further research, it is recommended to use purple sweet potato flour with 15% substitution which produces good quality.

The Quality Of Steamed Brownies Produced From The Substitution Of Sago Flour

This study aims to analyze the effect of 0%, 15%, 30%, and 45% substitution of sago flour on the quality of the shape, color, aroma, texture and taste of the steamed brownies produced. This type of research is an experiment using a completely randomized design method. The type of data used is primary data obtained from 5 expert panelists by filling out the organoleptic test format. Analysis of the data used is ANOVA, if there is a significant effect, continue with Duncan's test. The results showed that there was an effect on the quality of volume, texture (soft), and texture (fine pores) and there was no effect on the quality of the shape, color, aroma, texture (moist), and taste of the steamed brownies produced. The results of the best steamed brownies in the X2 treatment were in the sweet category, tasted brown, and dark brown in color. It is suggested to the next researcher to process steamed brownies using a substitution of 30% of the amount of wheat flour used. 

Pengaruh Subsitusi Ekstrak Rumput Laut Coklat Terhadap Kualitas Sosis Ayam Afkir

The background of this research is that there is no utilization of brown seaweed and chicken afkir. Brown seaweed is still called a useless plant along the Nirwana beach located in the Bungus area of Padang City. Chicken afkir are laying hens that are no longer productive for laying eggs because these chickens are old. This study aims to analyze the effect of 5ml, 10ml, and 15ml brown seaweed extract substitution on the quality of chicken afkir sausage in terms of  shape, color, aroma, texture and taste. This type of research is an experiment using the Randomized Complete Design method. The type of data used is primary data obtained directly from 5 trained panelists by filling in the organoleptic test format. Data analysis using ANAVA. If there is a significant effect, then proceed with the Duncan test. The results showed that there was no substitution effect of brown seaweed extract on the quality of the shape, color, aroma, texture and taste of the chicken afkir sausage. The best research results are on the use of tempe flour as much as 5% (X1) on the quality of the shape, color, aroma, texture and taste of the chicken afkir sausage

Analysis Of The Quality Of Rejected Layer Chicken Meatballs With The Addition Of Seaweed As A Bottle Ingredient

Eucheuma Cottonii type seaweed has good properties as a thickening agent because it has the ability to form a gel, so it can be used as an alternative natural additive in the manufacture of rejected layer chicken meatballs. This study aimed to analyze the quality of rejected layer chicken meatballs with the addition of seaweed as a thickening agent as much as 0%, 15%, 30% and 45% in organoleptic tests on shape, color, aroma, texture and taste. This type of research is a pure experiment using a completely randomized design (CRD) method with three repetitions. The data collection technique was carried out by giving research questionnaires to 3 expert panelists who were lecturers of Catering at the State University of Padang. Data were analyzed using ANOVA, if Fcount Ftable then continued with Duncan's test. The results showed that there was a significant effect on the quality of the shape and texture of the rejected layer meatballs produced from the addition of seaweed. The more seaweed used, the more chewy the texture of the meatballs will be. The results of the quality test of laying hens that were rejected with the addition of seaweed were the best in the fourth treatment (X3) with the addition of 45% seaweed. Keywords: Rejected layer chicken, Meatballs, Seaweed, Qualit

The Effect Of Substitution Of Mustard Green Extract As A Natural Colorant In The Manufacture Of Rolled Pancakes

This study aims to analyze roll pancakes with green mustard extract substitution as much as 10%, 20%, and 30%. This research was conducted at the culinary arts workshop majoring in family welfare science in October 2021. This type of research was an experimental study using a completely randomized design (CRD) consisting of 3 treatments and 3 repetitions. Data analysis was obtained from Organoleptic Test involving 5 expert panelists. The data obtained were then analyzed using the ANAVA method, if there was a significant effect, it would be continued with the Duncan test. The results showed that the substitution of mustard greens had an effect on the green color of the rolled pancake skin. Which does not affect the shape, aroma, texture and taste. Based on the results of the study, the best quality pancake rolls were in the X3 treatment with a score of 3.60, the best green quality pancake rolls in the X3 treatment with a score of 3.80, the pancake rolls had the best fragrant aroma quality in the X3 treatment with a score 3.13, pancake rolls with the best chewy texture quality in X3 treatment 3.13, roll pancakes with the best porous texture quality in X3 treatment with a score of 3.53, pancake rolls with the best sweet taste quality in X3 treatment with a score of 3.53, very suitable for consumption. So for further research, it is recommended that the use of mustard greens extract should be as much as 30%, namely with X3 treatment.

Analysis of the Kastengel Quality Produced From the White Sweet Potato Flour

Kastengel is a cookie from the Netherlands that is crunchy, contains cheese, these cookies are in the form of blocks with a size of 4x1x1 cm, golden yellow, and fragrant. Kastengel is made from the main ingredient in the form of wheat flour which is still imported. The development of products from local flour, such as white sweet potato flour can reduce imports of wheat flour. The nutritional content of white sweet potato is not inferior to wheat and is widely grown in West Sumatra. This study discusses the analysis of the quality (shape, color, aroma, texture, and taste) of white sweet potato flour kastengel as much as 15%, 30%, and 45%. A true experiment is this type of research with completely randomized design (CRD) method, three replications, and three treatments. Data were obtained directly from 5 panelists who answered a questionnaire (sensory test format) about the quality of white sweet potato flour kastengel which was referred to as primary data. Then tabulate the data obtained in tabular form and perform analysis of variance (ANOVA). If the analysis of variance shows Fcount>Ftable, proceed to Duncan's test. The results showed that the color (golden yellow) and texture (crispy) of white sweet potato flour had a significant effect on the quality of kastengel. The result of the best quality of white sweet potato flour kastengel was the substitution of 30% white sweet potato flour in the treatment (X2)

Quality Of Nastar Corn Flour

Nastar is a type of cookie made from a dough of flour, butter and eggs filled with pineapple jam with a brittle, crunchy, slightly gritty texture and sweet taste. The background of this research is because there is no utilization of corn flour raw material in nastar processing. Utilization of corn flour aims to reduce dependence on wheat flour, as well as add nutritional value to nastar. Based on this, this study aims to determine the effect of corn flour substitution of 0%, 15%, 30%, and 45% on the quality of shape, color, aroma, texture and taste of the resulting nastar. This type of research is a pure experiment using a completely randomized design (CRD) with three repetitions. The type of research data is primary data sourced from 3 panelists. Data were analyzed using analysis of variance (ANAVA). If there is a significant effect then proceed with Duncan's test. The results of the study showed that the substitution of nastar corn flour had an effect on the quality of the fragrant aroma of corn and the taste of nastar corn because fcount > ftable. While the shape (neat and uniform), texture, color, and sweet nastar taste did not show a significant effect. The best overall score is uniform shape 3.78 (X2), neat shape 3.78 (X1), color 3.78 (X2), sweet corn nastar aroma 2.89 (X3), texture 3.89 (X2) taste sweet nastar 3.67 (X3). The best result in this study was treatment X1 with 15% corn flour substitution