Supli Effendi, Supli
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IMPROVING THE QUALITY OF BREAD USING CASSAVA FLOUR SUBSTITUTION AND α-AMYLASE khusniati, tatik; Purnamasari, Elisa; Effendi, Supli; Anindyawati, Trisanti
Teknologi Indonesia Vol 39, No 3 (2016)
Publisher : LIPI Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (16.054 KB) | DOI: 10.14203/jti.v39i3.271

Abstract

Bread in Indonesia generally used wheat flour as a basic material and it is an imported flour product up to now. On the other hand, cassava flour can be used as wheat flour alternative for substitution. This research was aimed to improve the quality of bread using cassava flour substitution and α-amylase. Variables used were wheat and cassava flour with comparison: 100:0, 95:5, 90:10, 85:15, and α-amylase with concentration: 0, 0.5, 1.0, 1.5%, respectively. The contents of water, ash, protein, carbohydrate, and salt were determinated by modifying the AOAC method. The pH of bread dough was measured and α-amylase activities were determined by Iodine method. The dough and substituted-bread volumes were measured, and organoleptic tests were conducted by training 20 panelists. Statistical analysis used factorial completely randomized experimental design (FCRD). The results show that the highest values of water, ash, protein and carbohydrate were found in bread of A4B2 (25.13%), A1B1 (0.97%), A1B2 (8.62%), A4B2 (47.89%), sequentially (P<0.05). A2B4 was bread with the best organoleptic value and biggest volume than the others with nutritional contents of water (25.10%), ash (0.87%), protein (7.98%), carbohydrate (46.89%), and salt (2.17%). The values of these nutritional contents was in scope of bread SNI standard. Cassava flour substitution and α-amylase affected significantly to organoleptic values of bread produced (P<0.05). The α-amylase activities of all treated bread were not significantly different (P<0.05). Based on volumes of bread dough and bread as well as organoleptic tests, the best bread is A2B4 (95% wheat flour using 5% cassava flour and 1.5% α-amylase).
APLIKASI PROGRAM LINEAR DALAM PEMBUATAN FORMULASI COOKIES DARI TEPUNG KOMPOSIT (JAGUNG, KACANG KEDELAI DAN BONGGOL PISANG BATU) Hariadi, Hari; Effendi, Supli; Sutisna Achyadi, Nana
Jurnal Ilmiah Rekayasa Pertanian dan Biosistem Vol 5 No 1 (2017): Jurnal Ilmiah Rekayasa Pertanian dan Biosistem
Publisher : Fakultas Teknologi Pangan & Agroindustri (Fatepa) Universitas Mataram dan Perhimpunan Teknik Pertanian (PERTETA)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jrpb.v5i1.46

Abstract

Tujuan penelitian adalah mempelajari formulasi tepung komposit dengan mengoptimalkan penggunaan bahan baku tanpa mengurangi mutu yang dihasilkan. Metode yang digunakan adalah penerapan linier programming. Faktor pembatas yang digunakan yaitu perbandingan bahan baku dari tepung komposit, nilai pembatas diambil dari SNI No. 01-2973-1992. Faktor kendala adalah harga bahan baku yang digunakan. Hasil penelitian tahap pertama menghasilkan karakteristik tepung yang sesuai dengan syarat mutu SNI. Analisis kimia untuk tepung jagung adalah karbohidrat sebesar 70,45 %, protein 8,96 %, kadar lemak 4,00 % dan kadar air 3,14 %; tepung kacang kedelai mengandung karbohidrat sebesar 37,80 %, protein 35,60 %, lemak 20,16 % dan kadar air 2,83 %; sedangkan tepung bonggol pisang batu mengandung karbohidrat sebesar 66,20 %, protein 3,40 %, lemak 0,00 % dan kadar air 9,28 %. Hasil penelitian tahap kedua, dari lima formulasi yang feasible, didapatkan formulasi 5 sebagai formula optimal terpilih. Berdasarkan uji kesukaan, formulasi ini menghasilkan cookies dengan warna, aroma, rasa dan tekstur paling baik; berdasarkan hasil program linier dihasilkan biaya produksi terendah, yaitu Rp 1.734,400,- per 100 gram; serta berdasarkan analisis kandungan zat gizi, dari linier programming, formulasi 5 mengandung protein 6,80 gram, karbohidrat 55,03 gram, lemak 16,50 gram, energi 396,14 kkal, dan kadar air 13,16%; sedangkan berdasarkan analisis kimia diperoleh protein 13,47 gram, karbohidrat 60,12 gram, lemak 16,82 gram, energi 446,82 kkal, dan kadar air 2,14 %. Produk tersebut telah memenuhi syarat dari SNI No. 01-2973-1992 dan lebih tinggi dibanding produk cookies yang ada di pasaran. Berdasarkan uji hedonik, formulasi 5 mempunyai nilai tertinggi dari segi uji organoleptik, analisis kandungan gizi, serta analisis biaya dibanding dengan formula lainnya. Produk cookies terpilih sudah memenuhi acuan yang dianjurkan. Persentase sumbangan cookies adalah 22,34% untuk energi dan 30,53% untuk protein. Kata kunci: bonggol pisang batu, cookies, jagung, kacang kedelai, tepung komposit