PEMBUATAN COOKIES BERSERAT TINGGI DENGAN MEMANFAATKAN TEPUNG AMPAS MANGROVE (Sonneratiacaseolaris)
<p>Demand of health food products such as sugar-free foods, low-calorie diet and fiber-rich increased. This trend is based on the role of prevention of hypertension, diabetes, colon cancer and other degenerative diseases. Various sources of high-fiber materials such as cellulose, h...
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| Format: | Article |
| Language: | Indonesian |
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Department of Food Technology
2013-02-01
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| Series: | Jurnal Teknologi Pangan |
| Online Access: | http://ejournal.upnjatim.ac.id/index.php/teknologi-pangan/article/view/403 |
| _version_ | 1811334139867037696 |
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| author | Ulya Sarofa Tri Mulyani Yudda Arief Wibowo |
| author_facet | Ulya Sarofa Tri Mulyani Yudda Arief Wibowo |
| author_sort | Ulya Sarofa |
| collection | DOAJ |
| description | <p>Demand of health food products such as sugar-free foods, low-calorie diet and fiber-rich increased. This trend is based on the role of prevention of hypertension, diabetes, colon cancer and other degenerative diseases. Various sources of high-fiber materials such as cellulose, hemicellulose, lignin, and gum were a major concern in the development of food products. Therefore, the utilization of mangrove waste of syrup processing to yield a high fiber cookies was important made. This study aims to determine the proportion of wheat and mangrove waste flour, the addition of margarine on the quality of cookies. This study using Complete Randomized Design (CRD) factorial pattern with 2 factors and 3 replications. Factor I, proportioni wheat flour: mangrove waste 15:85 (w/w), 30:70 (w/w), 45:55 (w/w). Factor II,the addition of margarine 40% (v/w), 45% (v/w), and 50% (v/w). The results showed that the best treatment was the proportion of wheat : mangrove waste flour 30:70 (w/w) and the addition of margarine 45% (v/b) which it produces cookies with the criteria of 3.9343% moisture content, protein 6.2745%, fat 22.4180%, and crude fiber value of 3.4456%.</p><p>Key words: cookies, mangrove waste, health food products</p> |
| first_indexed | 2024-04-13T17:03:23Z |
| format | Article |
| id | doaj.art-8a409e0e70c74f74aabecbddff0aa4d8 |
| institution | Directory Open Access Journal |
| issn | 1978-4163 2654-5292 |
| language | Indonesian |
| last_indexed | 2024-04-13T17:03:23Z |
| publishDate | 2013-02-01 |
| publisher | Department of Food Technology |
| record_format | Article |
| series | Jurnal Teknologi Pangan |
| spelling | doaj.art-8a409e0e70c74f74aabecbddff0aa4d82022-12-22T02:38:34ZindDepartment of Food TechnologyJurnal Teknologi Pangan1978-41632654-52922013-02-015210.33005/jtp.v5i2.403327PEMBUATAN COOKIES BERSERAT TINGGI DENGAN MEMANFAATKAN TEPUNG AMPAS MANGROVE (Sonneratiacaseolaris)Ulya SarofaTri MulyaniYudda Arief Wibowo<p>Demand of health food products such as sugar-free foods, low-calorie diet and fiber-rich increased. This trend is based on the role of prevention of hypertension, diabetes, colon cancer and other degenerative diseases. Various sources of high-fiber materials such as cellulose, hemicellulose, lignin, and gum were a major concern in the development of food products. Therefore, the utilization of mangrove waste of syrup processing to yield a high fiber cookies was important made. This study aims to determine the proportion of wheat and mangrove waste flour, the addition of margarine on the quality of cookies. This study using Complete Randomized Design (CRD) factorial pattern with 2 factors and 3 replications. Factor I, proportioni wheat flour: mangrove waste 15:85 (w/w), 30:70 (w/w), 45:55 (w/w). Factor II,the addition of margarine 40% (v/w), 45% (v/w), and 50% (v/w). The results showed that the best treatment was the proportion of wheat : mangrove waste flour 30:70 (w/w) and the addition of margarine 45% (v/b) which it produces cookies with the criteria of 3.9343% moisture content, protein 6.2745%, fat 22.4180%, and crude fiber value of 3.4456%.</p><p>Key words: cookies, mangrove waste, health food products</p>http://ejournal.upnjatim.ac.id/index.php/teknologi-pangan/article/view/403 |
| spellingShingle | Ulya Sarofa Tri Mulyani Yudda Arief Wibowo PEMBUATAN COOKIES BERSERAT TINGGI DENGAN MEMANFAATKAN TEPUNG AMPAS MANGROVE (Sonneratiacaseolaris) Jurnal Teknologi Pangan |
| title | PEMBUATAN COOKIES BERSERAT TINGGI DENGAN MEMANFAATKAN TEPUNG AMPAS MANGROVE (Sonneratiacaseolaris) |
| title_full | PEMBUATAN COOKIES BERSERAT TINGGI DENGAN MEMANFAATKAN TEPUNG AMPAS MANGROVE (Sonneratiacaseolaris) |
| title_fullStr | PEMBUATAN COOKIES BERSERAT TINGGI DENGAN MEMANFAATKAN TEPUNG AMPAS MANGROVE (Sonneratiacaseolaris) |
| title_full_unstemmed | PEMBUATAN COOKIES BERSERAT TINGGI DENGAN MEMANFAATKAN TEPUNG AMPAS MANGROVE (Sonneratiacaseolaris) |
| title_short | PEMBUATAN COOKIES BERSERAT TINGGI DENGAN MEMANFAATKAN TEPUNG AMPAS MANGROVE (Sonneratiacaseolaris) |
| title_sort | pembuatan cookies berserat tinggi dengan memanfaatkan tepung ampas mangrove sonneratiacaseolaris |
| url | http://ejournal.upnjatim.ac.id/index.php/teknologi-pangan/article/view/403 |
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