Departemen Ilmu Gizi, Fakultas Kedokteran, Universitas Diponegoro, Indonesia
BibTex Citation Data :
@article{JGI16321, author = {Silmi Mahirdini and Diana Afifah}, title = {Pengaruh substitusi tepung terigu dengan tepung porang (amorphophallus oncopphyllus) terhadap kadar protein, serat pangan, lemak, dan tingkat penerimaan biskuit}, journal = {Jurnal Gizi Indonesia (The Indonesian Journal of Nutrition)}, volume = {5}, number = {1}, year = {2016}, keywords = {protein content, dietary fiber content, fat content, biscuits, wheat flour, porang flour}, abstract = { Background : It is associated with a healthy lifestyle in the prevention of cardiovascular disease risk with consumption of low-fat foods and increased consumption of dietary fiber, which can be obtained from porang flour. One of processed food products consumed by many people is a biscuit. This study aims to determine the effect of different substitution of wheat flour with porang flour on protein content, dietary fiber content, fat content, and acceptance level of biscuits. Methods : Experimental research with a completely randomized design with 4 variations of flour and porang flour substitution each 0: 100%, 30: 70%, 60: 40%, and 100: 0%. Statistical analysis of protein levels using the Kruskal-Wallis test, while statistical analysis of levels of dietary fiber, and fat using One Way ANOVA 95% with Tukey test for further analysis. The results of organoleptic test used Friedman test and Wilcoxon test for further analysis. Results : Highest protein content contained in a biscuit with substitution of 100% flour porang and 0% flour, levels of dietary fiber soluble and insoluble highest in substitution of 40% of porang flour and 60% wheat flour and fat content was lowest for the biscuits with the substitution of 100% 0% porang flour and wheat flour. Based on the results of acceptance level, the closest biscuits are biscuits with a control group of 40% substitution porang flour and 60% wheat flour. Conclusion : Substitution porang flour and wheat flour in making of biscuits to give effect to the levels of soluble dietary fiber and insoluble, fat content, and the level of acceptance. }, issn = {2338-3119}, pages = {42--49} doi = {10.14710/jgi.5.1.42-49}, url = {https://ejournal.undip.ac.id/index.php/jgi/article/view/16321} }
Refworks Citation Data :
Background : It is associated with a healthy lifestyle in the prevention of cardiovascular disease risk with consumption of low-fat foods and increased consumption of dietary fiber, which can be obtained from porang flour. One of processed food products consumed by many people is a biscuit. This study aims to determine the effect of different substitution of wheat flour with porang flour on protein content, dietary fiber content, fat content, and acceptance level of biscuits.
Methods : Experimental research with a completely randomized design with 4 variations of flour and porang flour substitution each 0: 100%, 30: 70%, 60: 40%, and 100: 0%. Statistical analysis of protein levels using the Kruskal-Wallis test, while statistical analysis of levels of dietary fiber, and fat using One Way ANOVA 95% with Tukey test for further analysis. The results of organoleptic test used Friedman test and Wilcoxon test for further analysis.
Results : Highest protein content contained in a biscuit with substitution of 100% flour porang and 0% flour, levels of dietary fiber soluble and insoluble highest in substitution of 40% of porang flour and 60% wheat flour and fat content was lowest for the biscuits with the substitution of 100% 0% porang flour and wheat flour. Based on the results of acceptance level, the closest biscuits are biscuits with a control group of 40% substitution porang flour and 60% wheat flour.
Conclusion : Substitution porang flour and wheat flour in making of biscuits to give effect to the levels of soluble dietary fiber and insoluble, fat content, and the level of acceptance.
Article Metrics:
Last update:
KARAKTERISTIK PRODUK FOODBAR BERBASIS TEPUNG JAGUNG NIKSTAMAL (ZEA MAYS L.) DAN TEPUNG KACANG MERAH (PHASEOLUS VULGARIS SP.) DENGAN LAMA PEMANGGANGAN YANG BERBEDA
Effect of butterfly pea (Clitoria ternatea) flower extract on qualities, sensory properties, and antioxidant activity of wet noodles with various composite flour proportions
Karakteristik hedonik dan kimia cendol instan ikan gabus dengan formulasi sumber karbohidrat lokal berbeda
Last update: 2024-04-14 09:57:54
The Authors submitting a manuscript do so on the understanding that if accepted for publication, copyright of the article shall be assigned to Jurnal Gizi Indonesia (The Indonesian Journal of Nutrition) and Department of Nutrition Science, Faculty of Medicine, Universitas Diponegoro as publisher of the journal.
Copyright encompasses exclusive rights to reproduce and deliver the article in all form and media, including reprints, photographs, microfilms and any other similar reproductions, as well as translations. The reproduction of any part of this journal, its storage in databases and its transmission by any form or media, such as electronic, electrostatic and mechanical copies, photocopies, recordings, magnetic media, etc., will be allowed only with a written permission from Jurnal Gizi Indonesia (The Indonesian Journal of Nutrition).
Jurnal Gizi Indonesia (The Indonesian Journal of Nutrition), Faculty of Medicine, Universitas Diponegoro, the Editors and the Advisory Editorial Board make every effort to ensure that no wrong or misleading data, opinions or statements be published in the journal. In any way, the contents of the articles and advertisements published in the Indonesian Journal of Nutrition are sole and exclusive responsibility of their respective authors and advertisers.
