SUBSTITUSI TEPUNG KULIT PISANG RAJA (Musa Sapientum) TERHADAP TEPUNG TERIGU SEBAGAI SUMBER SERAT PADA STIK BAWANG
Total View This Week0
Total View This Week0
Institusion
Universitas Muhammadiyah Malang
Author
Gunarsih, Sukha Devi
Subject
QD Chemistry
Datestamp
2022-11-23 09:01:30
Abstract :
Onion sticks are snacks made from wheat flour, shallots, and garlic. Wheat flour as the main basic ingredient makes onion sticks high in carbohydrates. Therefore, a special treatment is needed so it can increase the nutritional content of onion sticks which is the fiber content. One thing that can be done is the substitution of plantain peel flour in the manufacture of onion sticks. Plantain peel flour is known to have a high fiber content which is 40.34%. In addition, plantain peel flour also has carbohydrates in the form of high starch so it is suitable to be used as flour. This study aims to determine the effect of substitution of plantain peel flour as a source of fiber on the physicochemical and organoleptic characteristics of onion sticks. The research design used was a simple completely randomized design (CRD) consisting of 4 treatments, A1 (0% plantain peel flour + 100% wheat flour), A2 (10% plantain peel flour + 90% wheat flour), A3 ( plantain peel flour 20% + wheat flour 80%), and A4 (30% plantain peel flour + 70% wheat flour) with 3 replications for each treatment. The results showed that the substitution of plantain peel flour was able to increase the nutritional content of onion sticks, especially on the fiber content. The best treatment was obtained in A2 (10% plantain peel flour + 90% wheat flour) with the following characteristics: water content 2,98%, ash content 1,26%, fat content 19,89%, protein content 5,41%, fiber content 27.05%, carbohydrate content 70,46%, calories 482,49 cal, texture 10,70 N, has brown color, slightly not strong typical banana aroma, slightly bitter taste, and crunchy texture.
Onion sticks are snacks made from wheat flour, shallots, and garlic. Wheat flour as the main basic ingredient makes onion sticks high in carbohydrates. Therefore, a special treatment is needed so it can increase the nutritional content of onion sticks which is the fiber content. One thing that can be done is the substitution of plantain peel flour in the manufacture of onion sticks. Plantain peel flour is known to have a high fiber content which is 40.34%. In addition, plantain peel flour also has carbohydrates in the form of high starch so it is suitable to be used as flour. This study aims to determine the effect of substitution of plantain peel flour as a source of fiber on the physicochemical and organoleptic characteristics of onion sticks. The research design used was a simple completely randomized design (CRD) consisting of 4 treatments, A1 (0% plantain peel flour + 100% wheat flour), A2 (10% plantain peel flour + 90% wheat flour), A3 ( plantain peel flour 20% + wheat flour 80%), and A4 (30% plantain peel flour + 70% wheat flour) with 3 replications for each treatment. The results showed that the substitution of plantain peel flour was able to increase the nutritional content of onion sticks, especially on the fiber content. The best treatment was obtained in A2 (10% plantain peel flour + 90% wheat flour) with the following characteristics: water content 2,98%, ash content 1,26%, fat content 19,89%, protein content 5,41%, fiber content 27.05%, carbohydrate content 70,46%, calories 482,49 cal, texture 10,70 N, has brown color, slightly not strong typical banana aroma, slightly bitter taste, and crunchy texture.
Download
book
BibTex
Latex, Jabref
cloud_download
Original Resource
url resource Institution
