Sensory Test and Poximate Analysis Content Test of Porang Flour (Amorphophallus Muelleri) and Tempe Flour Flakes
Uji Sensori dan Analisis Poksimat Flakes Berbahan Dasar Tepung Porang (Amorphophallus Muelleri) dan Tepung Tempe
Downloads
Background: Porang is local food that contains glucomannan beneficial for accelerating satiety. Therefore, they are good food for diets.
Objectives: To determine the chemical and sensory content of flakes formulated from porang flour and tempe flour.
Methods: This study used a Completely Randomized Design, three treatments and three repetition. The sensory test was conducted on 50 students of Medan Health Polytechnic. Proximate test was conducted to measure the levels of carbohydrate, protein, fat, water, ash, crude fiber, and glucomannan. Data were analyzed with Analysis of Variance (ANOVA). Furthermore, Multiple Range Test (DMRT) was conducted at 5% and calcium oxalate.
Results: The sensory test results showed that the color of flakes in treatments 1, 2, and 3 was different, and treatment 3 was the most preferred. The flavor was also different between treatments, and treatment 1 was the most preferred. However, the aroma and texture of porang flour and tempeh flakes did not change after processing. The highest levels of water, ash, protein, fat, crude fiber and breakability were in treatment 3, while the highest levels of carbohydrate, glucoman and calcium oxalate were in treatment 1. The higher proportion of porang flour resulted in better or higher glucoman levels, but with increased calcium oxalate levels. Further studies need to be carried out, in order to produce low and consumable calcium oxalate levels that fulfill the health requirements.
Conclusions: Porang flour and tempe flour influenced the sensory test and chemical content test.
UU. Undang-Undang Republik Indonesia Nomor 18 Tahun 2012 Tentang Pangan. 2012. 1–83 pages.
Ariska FM, Qurniawan B. Perkembangan impor beras di Indonesia. Tech Sci Technol. 2021;(2(24)):235–43.
Li X, Jayachandran M, Xu B. Antidiabetic effect of konjac glucomannan via insulin signaling pathway regulation in high-fat diet and streptozotocin-induced diabetic rats. Food Res Int [Internet]. 2021;149(May):110664. https://doi.org/10.1016/j.foodres.2021.110664
Persagi. Tabel Komposisi Pangan Indoneia. kementrian kesehatan RI; 2017. 25 pages.
Pratama RP, Anggraini A. Faktor-Faktor yang Berhubungan Dengan Kebiasaan Mengonsumsi Makanan Cepat Saji ( Fast Food ) Pada Mahasiswa Akademi Keperawatan Husada Karya Jaya. J Akad keperawatan husada karya jaya. 2021;7(2):44–7.
FAO. Crop Prospects and Food Situation. 2021. 1–46 pages.
Wardini RK, Handianto P. analisis kadar kalsium oksalat pada tepung porang setelah perlakuan perendaman dalam larutan asam. J Res Technol. 2019;5(2):144–53.
Seveline, Diana N, Taufik M. Formulation cookies dengan fortifikasi tepung tempe dengan penambahan rosela (Hibiscus sabdariffa L.) formulation of cookies fortified with tempeh flour and addition of rosele (Hibiscus sabdariffa L.). J Bioind. 2019;01(02):245–60.
Khairunnisa, Harun N, Rahmayuni. Pemanfaatan Tepung Talas Dan Tepung Kacang Hijau Dalam Pembuatan Flakes [Utilization of Taro Flour and Mung Bean Flour in Making Flakes] Khairunnisa, Noviar Harun, Dan Rahmayuni. Sagu. 2018;17(1):19–28.
AOAC. Official methods of analysis of the Association of Official Analytical Chemists International. J Assoc Off Agric Chem. 2005;18.
Kurniasih A. daya patah dan daya terima flakes jagung yang disubtitusi tepung jantung pisang publikasi. angit kurniasih; 2016.
Darmawati D, Bahri S, Sosidi H. Analisis Kadar Glukomanan Dari Biji Durian (Durio zeibethinus Murr) dengan Metode Spektrofotometri pada Berbagai Waktu dan Suhu Hidrolisis. KOVALEN J Ris Kim. 2020;6(2):158–64.
Dianingtyas E, Sulistiastutik, Suwita I komang. formulasi tepung bekatul dan tepung tempe terhadap mutu kimia, nilai energi, dan mutu organoleptik sereal flakes untuk anak obesitas. J Inf Kesehat Indones [Internet]. 2018;4(2):128–35. Tersedia pada: https://ojs.poltekkes-malang.ac.id/index.php/JIKI/article/view/679
Subeki, Fadhallah E ghanim, Silaturahmi Widiaputri. Produksi tepung glukomanan bebas kalsium oksalat dari umbi porang (Amorphophalus muelleri). Fakultas pertanian universitas Lampung. 2021.
Ferdian MA, Perdana RG. Teknologi Pembuatan Tepung Porang Termodifikasi Dengan Variasi Metode Penggilingan Dan Lama Fermentasi. J Agroindustri. 2021;11(1):23–31.
Widasari M, Handayani S. pengaruh proporsi terigu – mocaf ( modified cassava flour ) dan penambahan tepung formula tempe terhadap hasil jadi flake Mia Widasari Program Studi S-1Pendidikan Tata Boga Fakultas Teknik Universitas Negeri Surabaya. e-journal Boga. 2014;3:222–8.
Astuti ES, Suryati S, Bahri S, Masrullita M, Meriatna M. pengaruh waktu dan suhu perebusan pada umbi porang (amorphophallus muelleri blume) menggunakan larutan nahco3 terhadap penurunan kadar kalsium oksalat. J Teknol Kim Unimal. 2022;11(1):1.
Taufik M, Seveline, Susnita S, Aida dheanisya qausarina. Formulasi Cookies Berbahan Tepung Terigu dan Tepung Tempe dengan Penambahan Tepung Pegagan. J agroindustri halal. 2019;5(April):9–16.
Astawan M, Wresdiyati T, Saragih AM, Pertanian FT, Anatomi D, Hewan FK. Evaluasi Mutu Protein Tepung Tempe dan Tepung Kedelai Rebus Pada Tikus Percobaan. 2015;2(1):11–7.
Hapsari DR, Maulani AR, Aminah S. Karakteristik Fisik, Kimia, dan Sensori Flakes Berbasis Tepung Uwi Ungu (Dioscorea alata L.) dengan Penambahan Tepung Kacang Kedelai (Glicyn max L.). J Agroindustri Halal. 2022;8(2):201–12.
Mahirdini S, Afifah DN. Pengaruh substitusi tepung terigu dengan tepung porang ( amorphophallus oncopphyllus ) terhadap kadar protein , serat pangan , lemak , dan tingkat penerimaan biskuit. J gizi Indones. 2016;5:42–9.
Mozin F, Nurhaeni, Ridhay A. Analisis Kadar Serat Dan Kadar Protein Serta Pengaruh Waktu Simpan Terhadap Sereal Berbasis Tepung Ampas Kelapa Dan Tepung Tempe. KOVALEN J Ris Kim. 2019;5(3):240–51.
Cicilia S, Basuki E, Alamsyah A, Yasa wayan sweca, Dwikasari L, Suari R. sifat fisik dan daya terima cookies dari tepung biji nangka dimodifikasi. Pros saintek LPPM Univ Mataam. 2021;3:9–10.
Koswara S. Modul Teknologi Pengolahan Umbi-Umbian. Cent Res Community Serv Inst. 2013;01–42.
Wardani RK, Handrianto P. Reduksi kalsium oksalat pada umbi porang dengan larutan asam. 2019.
Wardani NE, Subaidah WA, Muliasari H. Ekstraksi dan Penetapan Kadar Glukomanan dari Umbi Porang (Amorphophallus muelleri Blume) Menggunakan Metode DNS. J Sains dan Kesehat. 2021;3(3):383–91.
Amalia R. Studi Pengaruh Proses Perendaman dan Perebusan terhadap Kandungan Kalsium Oksalat pada Umbi Senthe (Alocasia macrorrhiza (L) Schott). Teknol Kim dan Ind [Internet]. 2013;2(3):17–23. Tersedia pada: http://ejournal-s1.undip.ac.id/index.php/jtki.
Nurenik. Perubahan Sifat Fisik dan Penurunan Kadar Kalsium Oksalat Pada Tepung Porang (Amorphophallus Oncophyllus) Dengan Varisasi Penyosohan Dan Penghembusan Udara Serta Perendaman Etanol. J Tek Pertan. 2016;1.
Copyright (c) 2024 Amerta Nutrition
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
AMERTA NUTR by Unair is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
1. The journal allows the author to hold the copyright of the article without restrictions.
2. The journal allows the author(s) to retain publishing rights without restrictions
3. The legal formal aspect of journal publication accessibility refers to Creative Commons Attribution Share-Alike (CC BY-SA).
4. The Creative Commons Attribution Share-Alike (CC BY-SA) license allows re-distribution and re-use of a licensed work on the conditions that the creator is appropriately credited and that any derivative work is made available under "the same, similar or a compatible license”. Other than the conditions mentioned above, the editorial board is not responsible for copyright violation.
