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Biscuit

The Experts below are selected from a list of 16710 Experts worldwide ranked by ideXlab platform

Indra Pratama – 1st expert on this subject based on the ideXlab platform

  • PEMANFAATAN KONSENTRAT PROTEIN IKAN (KPI) PATIN DALAM PEMBUATAN BISKUIT
    , 2012
    Co-Authors: Nuri Arum Anugrahati, Joko Santoso, Indra Pratama

    Abstract:

    Biscuits are classified as cereal-based food products made from wheat flour or other flours. Addition of Fish Protein Concentrate (FPC) in Biscuits was expected to produce Biscuits with higher protein content and better characteristics. The objective of this research was to determine the concentration of FPC of patin fish in Biscuit making. FPC concentration was added at 10-25% (w/w) of the total formula of Biscuits. Determination of the best concentration of KPI based on the Biscuit parameters of organoleptic and physical tests. Biscuits with 20% FPC had color and aroma similar to control Biscuit. The control Biscuits taste, crispiness, and hardness were similar to Biscuits with 15% FPC. The best concentration of KPI added in Biscuit was 15% of the total of formula Biscuits. Biscuit with 15% KPI had higher levels of protein and the digestibility of proteins in vitro was higher than the control. Keywords: Biscuit, fish protein concentrate, patin fish, crispiness

  • PEMANFAATAN KONSENTRAT PROTEIN IKAN (KPI) PATIN DALAM PEMBUATAN BISKUIT Utilization of Catfish Protein Concentrate in Biscuit
    , 2012
    Co-Authors: Nuri Arum Anugrahati, Joko Santoso, Indra Pratama

    Abstract:

    Biscuits are classified as cereal-based food products made from wheat flour or other flours. Addition of Fish Protein Concentrate (FPC) in Biscuits was expected to produce Biscuits with higher protein content and better characteristics. The objective of this research was to determine the concentration of FPC of patin fish in Biscuit making. FPC concentration was added at 10-25% (w/w) of the total formula of Biscuits. Determination of the best concentration of KPI based on the Biscuit parameters of organoleptic and physical tests. Biscuits with 20% FPC had color and aroma similar to control Biscuit. The control Biscuits taste, crispiness, and hardness were similar to Biscuits with 15% FPC. The best concentration of KPI added in Biscuit was 15% of the total of formula Biscuits. Biscuit with 15% KPI had higher levels of protein and the digestibility of proteins in vitro was higher than the control.

Tommy Marcelino Gantohe – 2nd expert on this subject based on the ideXlab platform

  • UJI ORGANOLEPTIK FORMULASI BISKUIT FUNGSIONAL BERBASIS TEPUNG IKAN GABUS (Ophiocephalus striatus) (The Organoleptic Functional Biscuit Formulation Based on Snakehead Fish (Ophiocephalus striata) Flour)
    , 2014
    Co-Authors: Dewi Kartika Sari, A Khomsan, Sri Anna Marliyati, Lilik Kustiyah, Tommy Marcelino Gantohe

    Abstract:

    This study was aimed to investigate functional Biscuit formulation based on snakehead fish flour. Research design used was complete randomized design. First step of the study was to characterize and develop snakehead fish flour, the second step was to determine functional Biscuit formulation with four treatments: 0%, 10%, 15% and 20% fish flour (FF) of total weight of Biscuit dough.  Characterization of snakehead fish flour showed that nutrient content in 100 g was water 13.61%, ash 5.96%, protein 76.9%, fat 0.55%, carbohydrate 3.53%, Zn 3.09 mg and Fe 4.43 mg, in accordance to fish flour quality SNI 01-2715-1996/Rev.92. Snakehead fish flour also contained albumin 24.25%. Organoleptic study in the form of hedonic test to 30 semi trained panelist showed that the highest acceptance percentage on color and odor was in 15% FF which were 96.67% and 63.33%, respectively. Highest texture acceptance was in 15% FF which was 73.33% and highest flavour acceptance was in 10% FF which was 58.33%. The acceptability of respondent showed that snakehead fish flour treatment had a significant effect (p 0.05) on Biscuit odor, flavour, color and overall. Based on subjects acceptance, Biscuit formula with 15% snakehead fish flour substitution was selected. Keywords : Functional Biscuit, substitution, fortification ABSTRAK Penelitian ini bertujuan untuk mempelajari formulasi biskuit fungsional berbasis tepung ikan gabus. Rancangan percobaan yang digunakan adalah RAL (Rancangan Acak Lengkap). Tahap pertama penelitian melakukan karakterisasi dan pembuatan tepung ikan gabus, sedangkan tahap kedua penelitian menentukan formulasi biskuit fungsional dengan empat taraf perlakuan, yaitu 0%, 10%, 15%, dan 20% tepung ikan (TI) terhadap total berat adonan biskuit. Hasil karakterisasi tepung ikan gabus menunjukkan kandungan gizi dalam 100 g bahan adalah air 13,61%, abu 5,96%, protein 76,9%, lemak 0,55%, karbohidrat 3,53%, Zn 3,09 mg dan Fe 4,43 mg, sesuai dengan mutu tepung ikan SNI 01-27151996/Rev.92. Tepung ikan gabus juga mengandung albumin sebesar 24,25%. Hasil uji organoleptik biskuit berupa uji hedonik oleh 30 orang panelis semi terlatih menunjukkan bahwa persentase penerimaan panelis terhadap warna dan aroma tertinggi pada 20% TI dengan penerimaan masing-masing sebesar 96,67% dan 63,33%. Tekstur tertinggi pada 15% TI sebesar 73,33% dan rasa tertinggi pada 10% TI sebesar 58,33%. Penerimaan panelis menunjukkan bahwa perlakuan tepung ikan gabus berpengaruh nyata (p 0,05) terhadap aroma, rasa, warna dan keseluruhan biskuit. Berdasarkan pertimbangan penerimaan panelis maka terpilih formula biskuit dengan substitusi 15% tepung ikan gabus. Kata kunci : Biskuit fungsional, subtitusi, fortifikasi

Tommy Marcelino; Khomsan Gantohe Ali; Kustiyah, Lilik; Marliyati, Sri Anna – 3rd expert on this subject based on the ideXlab platform

  • UJI ORGANOLEPTIK FORMULASI BISKUIT FUNGSIONAL BERBASIS TEPUNG IKAN GABUS (Ophiocephalus striatus) (The Organoleptic Functional Biscuit Formulation Based on Snakehead Fish (Ophiocephalus striata) Flour)
    Jurnal Agritech Fakultas Teknologi Pertanian UGM, 2014
    Co-Authors: Tommy Marcelino; Khomsan Gantohe Ali; Kustiyah, Lilik; Marliyati, Sri Anna

    Abstract:

    This study was aimed to investigate functional Biscuit formulation based on snakehead fish flour. Research design used was complete randomized design. First step of the study was to characterize and develop snakehead fish flour, the second step was to determine functional Biscuit formulation with four treatments: 0%, 10%, 15% and 20% fish flour (FF) of total weight of Biscuit dough.  Characterization of snakehead fish flour showed that nutrient content in 100 g was water 13.61%, ash 5.96%, protein 76.9%, fat 0.55%, carbohydrate 3.53%, Zn 3.09 mg and Fe 4.43 mg, in accordance to fish flour quality SNI 01-2715-1996/Rev.92. Snakehead fish flour also contained albumin 24.25%. Organoleptic study in the form of hedonic test to 30 semi trained panelist showed that the highest acceptance percentage on color and odor was in 15% FF which were 96.67% and 63.33%, respectively. Highest texture acceptance was in 15% FF which was 73.33% and highest flavour acceptance was in 10% FF which was 58.33%. The acceptability of respondent showedthat snakehead fish flour treatment had a significant effect (p<0.05) on Biscuit texture but it had no a significant effect(p>0.05) on Biscuit odor, flavour, color and overall. Based on subjects acceptance, Biscuit formula with 15% snakeheadfish flour substitution was selected. Keywords: Functional Biscuit, substitution, fortification ABSTRAKPenelitian ini bertujuan untuk mempelajari formulasi biskuit fungsional berbasis tepung ikan gabus. Rancanganpercobaan yang digunakan adalah RAL (Rancangan Acak Lengkap). Tahap pertama penelitian melakukan karakterisasidan pembuatan tepung ikan gabus, sedangkan tahap kedua penelitian menentukan formulasi biskuit fungsional denganempat taraf perlakuan, yaitu 0%, 10%, 15%, dan 20% tepung ikan (TI) terhadap total berat adonan biskuit. Hasil karakterisasi tepung ikan gabus menunjukkan kandungan gizi dalam 100 g bahan adalah air 13,61%, abu 5,96%, protein 76,9%, lemak 0,55%, karbohidrat 3,53%, Zn 3,09 mg dan Fe 4,43 mg, sesuai dengan mutu tepung ikan SNI 01-27151996/Rev.92.Tepung ikan gabus juga mengandung albumin sebesar 24,25%.Hasil uji organoleptik biskuit berupa uji hedonik oleh 30 orang panelis semi terlatih menunjukkan bahwa persentase penerimaan panelisterhadap warna dan aroma tertinggi pada 20% TI dengan penerimaanmasing-masing sebesar 96,67% dan 63,33%. Tekstur tertinggi pada15% TI sebesar 73,33% dan rasa tertinggi pada 10% TI sebesar 58,33%. Penerimaan panelis menunjukkan bahwa perlakuan tepung ikan gabus berpengaruh nyata (p<0,05) terhadap tekstur biskuit, namun tidak berpengaruh nyata (p>0,05) terhadap aroma, rasa, warna dan keseluruhan biskuit. Berdasarkan pertimbangan penerimaan panelis maka terpilih formula biskuit dengan substitusi 15% tepung ikan gabus.Kata kunci: Biskuit fungsional, subtitusi, fortifikasi