PENGEMBANGAN COOKIES SPIRULINA SEBAGAI ALTERNATIF PANGAN FUNGSIONAL BERBASIS KOMODITAS LOKAL UNTUK MENDUKUNG KETAHANAN PANGAN
This study aimed to observe the influence of the length of processing time at each stage on the Spirulina platensis cookies quality Toovercome the bottle neck in the processing of cookies, each stage of the process were examined. Theywere shaking, mixing, stamping, baking and packaging. The results...
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[Yogyakarta] : Universitas Gadjah Mada
2012
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| _version_ | 1797019983516008448 |
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| author | Perpustakaan UGM, i-lib |
| author_facet | Perpustakaan UGM, i-lib |
| author_sort | Perpustakaan UGM, i-lib |
| collection | UGM |
| description | This study aimed to observe the influence of the length of processing time at each stage on the Spirulina platensis cookies quality Toovercome the bottle neck in the processing of cookies, each stage of the process were examined. Theywere shaking, mixing, stamping, baking and packaging. The results showed that increasing production capacity increased stamping and baking time stages. The variation of the duration of waiting time dough into stamping (0,30,60,90 minutes) and duration of waiting time of stamping to the baking (0, 20, 40, 60, 80 min) affected the quality of product, moisture content, texture and f3-carotenecontent (p0.05). Products that comply with the water content of SNI 01-2973-1992, maximum water content (5%) was product that was made with the duration of the waitingperiod of the dough into stamping of no more than 60minutes. Increasing the duration of waiting time for the dough into S. platensis cookies reduced f3-carotene content. Cookies S. platensis had protein content of 3.7-4.7% which 2.2-2.7 times larger than the cookies without the S. platensis. Preference test of color, texture, taste and overall assessment of panelists were 4.25, 4.90, 4.82 and 4.69,respectively (hedonic scale used 1-7 |
| first_indexed | 2024-03-13T19:08:15Z |
| format | Article |
| id | oai:generic.eprints.org:28785 |
| institution | Universiti Gadjah Mada |
| last_indexed | 2024-03-13T19:08:15Z |
| publishDate | 2012 |
| publisher | [Yogyakarta] : Universitas Gadjah Mada |
| record_format | dspace |
| spelling | oai:generic.eprints.org:287852014-06-18T00:23:14Z https://repository.ugm.ac.id/28785/ PENGEMBANGAN COOKIES SPIRULINA SEBAGAI ALTERNATIF PANGAN FUNGSIONAL BERBASIS KOMODITAS LOKAL UNTUK MENDUKUNG KETAHANAN PANGAN Perpustakaan UGM, i-lib Jurnal i-lib UGM This study aimed to observe the influence of the length of processing time at each stage on the Spirulina platensis cookies quality Toovercome the bottle neck in the processing of cookies, each stage of the process were examined. Theywere shaking, mixing, stamping, baking and packaging. The results showed that increasing production capacity increased stamping and baking time stages. The variation of the duration of waiting time dough into stamping (0,30,60,90 minutes) and duration of waiting time of stamping to the baking (0, 20, 40, 60, 80 min) affected the quality of product, moisture content, texture and f3-carotenecontent (p0.05). Products that comply with the water content of SNI 01-2973-1992, maximum water content (5%) was product that was made with the duration of the waitingperiod of the dough into stamping of no more than 60minutes. Increasing the duration of waiting time for the dough into S. platensis cookies reduced f3-carotene content. Cookies S. platensis had protein content of 3.7-4.7% which 2.2-2.7 times larger than the cookies without the S. platensis. Preference test of color, texture, taste and overall assessment of panelists were 4.25, 4.90, 4.82 and 4.69,respectively (hedonic scale used 1-7 [Yogyakarta] : Universitas Gadjah Mada 2012 Article NonPeerReviewed Perpustakaan UGM, i-lib (2012) PENGEMBANGAN COOKIES SPIRULINA SEBAGAI ALTERNATIF PANGAN FUNGSIONAL BERBASIS KOMODITAS LOKAL UNTUK MENDUKUNG KETAHANAN PANGAN. Jurnal i-lib UGM. http://i-lib.ugm.ac.id/jurnal/download.php?dataId=11848 |
| spellingShingle | Jurnal i-lib UGM Perpustakaan UGM, i-lib PENGEMBANGAN COOKIES SPIRULINA SEBAGAI ALTERNATIF PANGAN FUNGSIONAL BERBASIS KOMODITAS LOKAL UNTUK MENDUKUNG KETAHANAN PANGAN |
| title | PENGEMBANGAN COOKIES SPIRULINA SEBAGAI ALTERNATIF PANGAN FUNGSIONAL BERBASIS KOMODITAS LOKAL UNTUK MENDUKUNG KETAHANAN PANGAN |
| title_full | PENGEMBANGAN COOKIES SPIRULINA SEBAGAI ALTERNATIF PANGAN FUNGSIONAL BERBASIS KOMODITAS LOKAL UNTUK MENDUKUNG KETAHANAN PANGAN |
| title_fullStr | PENGEMBANGAN COOKIES SPIRULINA SEBAGAI ALTERNATIF PANGAN FUNGSIONAL BERBASIS KOMODITAS LOKAL UNTUK MENDUKUNG KETAHANAN PANGAN |
| title_full_unstemmed | PENGEMBANGAN COOKIES SPIRULINA SEBAGAI ALTERNATIF PANGAN FUNGSIONAL BERBASIS KOMODITAS LOKAL UNTUK MENDUKUNG KETAHANAN PANGAN |
| title_short | PENGEMBANGAN COOKIES SPIRULINA SEBAGAI ALTERNATIF PANGAN FUNGSIONAL BERBASIS KOMODITAS LOKAL UNTUK MENDUKUNG KETAHANAN PANGAN |
| title_sort | pengembangan cookies spirulina sebagai alternatif pangan fungsional berbasis komoditas lokal untuk mendukung ketahanan pangan |
| topic | Jurnal i-lib UGM |
| work_keys_str_mv | AT perpustakaanugmilib pengembangancookiesspirulinasebagaialternatifpanganfungsionalberbasiskomoditaslokaluntukmendukungketahananpangan |