PENGARUH SUBSTITUSI RUMPUT LAUT (EUCHEUMA COTTONII) DAN JAMUR TIRAM (PLEUROTUS OSTREATUS) TERHADAP DAYA TERIMA DAN KANDUNGAN SERAT PADA BISKUIT
Biscuit is a food product made from the basic ingredient fl our that baked until moisture content less than 5%. Commercial biscuits are generally rich in energy and high in sugars derive from carbohydrates and fats, but low in fi ber. Seaweed (Eucheuma cottonii) and arrowroot fl our are high-fi ber foo...
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| Format: | Article |
| Language: | English |
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Universitas Airlangga
2017-01-01
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| Series: | Media Gizi Indonesia |
| Online Access: | https://e-journal.unair.ac.id/MGI/article/view/3320 |
| _version_ | 1819092003502161920 |
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| author | Cindhy Pamela Kesuma Annis Catur Adi Lailatul Muniroh |
| author_facet | Cindhy Pamela Kesuma Annis Catur Adi Lailatul Muniroh |
| author_sort | Cindhy Pamela Kesuma |
| collection | DOAJ |
| description | Biscuit is a food product made from the basic ingredient fl our that baked until moisture content less than 5%. Commercial biscuits are generally rich in energy and high in sugars derive from carbohydrates and fats, but low in
fi ber. Seaweed (Eucheuma cottonii) and arrowroot fl our are high-fi ber food, while oyster mushroom contains high protein so it can be a potential ingredients to be substituted in biscuits. The addition of seaweed and oyster mushroom was expected to increase the fi ber content of biscuits compared to other biscuits. This study aimed to determine the acceptability and improve fi ber content in biscuits with the substitution of seaweed and oyster mushrooms. This study used a completely randomized design (CRD) with 3 treatments and 4 repetitions. Arrowroot fl our substitution treatment,
seaweed, and oyster mushrooms were applied as F1 (25%: 50% to 25%), F2 (25%: 45%: 30%), and F3 (25%: 40%: 35%). Acceptability of biscuits based on organoleptic test and fi ber content from calculation based on Indonesia Food Composition Database and also laboratory analysis using proximate test. This research showed that formula 3 had the highest score based on organoleptic test with score 2.86. The highest fi ber content per serving (50 g) was found in formula 1 with 10.59 g of fi ber. The conclusion of this research is that the biscuit with substitution of seaweed and
oyster mushroom has a good acceptability and higher fi ber content compared to commercial biscuits.
Keywords: biscuit, oyster mushroom (Pleurotus ostreatus), seaweed (Eucheuma cottonii) |
| first_indexed | 2024-12-21T22:48:42Z |
| format | Article |
| id | doaj.art-d0408a4d53454b6abdf72862d2b28a59 |
| institution | Directory Open Access Journal |
| issn | 1693-7228 2540-8410 |
| language | English |
| last_indexed | 2024-12-21T22:48:42Z |
| publishDate | 2017-01-01 |
| publisher | Universitas Airlangga |
| record_format | Article |
| series | Media Gizi Indonesia |
| spelling | doaj.art-d0408a4d53454b6abdf72862d2b28a592022-12-21T18:47:38ZengUniversitas AirlanggaMedia Gizi Indonesia1693-72282540-84102017-01-0110214615010.20473/mgi.v10i2.146-1502279PENGARUH SUBSTITUSI RUMPUT LAUT (EUCHEUMA COTTONII) DAN JAMUR TIRAM (PLEUROTUS OSTREATUS) TERHADAP DAYA TERIMA DAN KANDUNGAN SERAT PADA BISKUITCindhy Pamela Kesuma0Annis Catur Adi1Lailatul Muniroh2Prodi S1 Alih Jenis Gizi Fakultas Kesehatan Masyarakat, Universitas Airlangga, Surabaya, IndonesiaDepartemen Gizi Kesehatan Fakultas Kesehatan Masyarakat, Universitas Airlangga, Surabaya, IndonesiaDepartemen Gizi Kesehatan Fakultas Kesehatan Masyarakat, Universitas Airlangga, Surabaya, IndonesiaBiscuit is a food product made from the basic ingredient fl our that baked until moisture content less than 5%. Commercial biscuits are generally rich in energy and high in sugars derive from carbohydrates and fats, but low in fi ber. Seaweed (Eucheuma cottonii) and arrowroot fl our are high-fi ber food, while oyster mushroom contains high protein so it can be a potential ingredients to be substituted in biscuits. The addition of seaweed and oyster mushroom was expected to increase the fi ber content of biscuits compared to other biscuits. This study aimed to determine the acceptability and improve fi ber content in biscuits with the substitution of seaweed and oyster mushrooms. This study used a completely randomized design (CRD) with 3 treatments and 4 repetitions. Arrowroot fl our substitution treatment, seaweed, and oyster mushrooms were applied as F1 (25%: 50% to 25%), F2 (25%: 45%: 30%), and F3 (25%: 40%: 35%). Acceptability of biscuits based on organoleptic test and fi ber content from calculation based on Indonesia Food Composition Database and also laboratory analysis using proximate test. This research showed that formula 3 had the highest score based on organoleptic test with score 2.86. The highest fi ber content per serving (50 g) was found in formula 1 with 10.59 g of fi ber. The conclusion of this research is that the biscuit with substitution of seaweed and oyster mushroom has a good acceptability and higher fi ber content compared to commercial biscuits. Keywords: biscuit, oyster mushroom (Pleurotus ostreatus), seaweed (Eucheuma cottonii)https://e-journal.unair.ac.id/MGI/article/view/3320 |
| spellingShingle | Cindhy Pamela Kesuma Annis Catur Adi Lailatul Muniroh PENGARUH SUBSTITUSI RUMPUT LAUT (EUCHEUMA COTTONII) DAN JAMUR TIRAM (PLEUROTUS OSTREATUS) TERHADAP DAYA TERIMA DAN KANDUNGAN SERAT PADA BISKUIT Media Gizi Indonesia |
| title | PENGARUH SUBSTITUSI RUMPUT LAUT (EUCHEUMA COTTONII) DAN JAMUR TIRAM (PLEUROTUS OSTREATUS) TERHADAP DAYA TERIMA DAN KANDUNGAN SERAT PADA BISKUIT |
| title_full | PENGARUH SUBSTITUSI RUMPUT LAUT (EUCHEUMA COTTONII) DAN JAMUR TIRAM (PLEUROTUS OSTREATUS) TERHADAP DAYA TERIMA DAN KANDUNGAN SERAT PADA BISKUIT |
| title_fullStr | PENGARUH SUBSTITUSI RUMPUT LAUT (EUCHEUMA COTTONII) DAN JAMUR TIRAM (PLEUROTUS OSTREATUS) TERHADAP DAYA TERIMA DAN KANDUNGAN SERAT PADA BISKUIT |
| title_full_unstemmed | PENGARUH SUBSTITUSI RUMPUT LAUT (EUCHEUMA COTTONII) DAN JAMUR TIRAM (PLEUROTUS OSTREATUS) TERHADAP DAYA TERIMA DAN KANDUNGAN SERAT PADA BISKUIT |
| title_short | PENGARUH SUBSTITUSI RUMPUT LAUT (EUCHEUMA COTTONII) DAN JAMUR TIRAM (PLEUROTUS OSTREATUS) TERHADAP DAYA TERIMA DAN KANDUNGAN SERAT PADA BISKUIT |
| title_sort | pengaruh substitusi rumput laut eucheuma cottonii dan jamur tiram pleurotus ostreatus terhadap daya terima dan kandungan serat pada biskuit |
| url | https://e-journal.unair.ac.id/MGI/article/view/3320 |
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