Subtitusi tepung terigu dengan tepung mocaf terhadap karakteristik kimia dan sensoris stik kopi robusta (Coffea canephora)
Substitution of wheat flour with mocaf flour on chemical and sensory characteristics of robusta coffee sticks (Coffea canephora)
Keywords:
Mocaf flour, robusta coffee, coffee sticks, chemical characteristics, sensory
Abstract
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References
[AOAC] The Association of Official Analytical Chemist. 2012. Official Methods of Analysis of the Association of Official Agricultural Chemist 16th Edition. AOAC International, Irginia.
Adimarta, T. (2022). Pembuatan cheese stick dari substitusi tepung tapioka dengan tepung jagung. Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA), 2(2), 22-31. DOI: 10.58466/lipida.v2i2.1399.
Cornejo-Ramírez, Y. I., Martínez-Cruz, O., Del Toro-Sánchez, C. L., Wong-Corral, F. J., Borboa-Flores, J., & Cinco-Moroyoqui, F. J. (2018). The structural characteristics of starches and their functional properties. CyTA-Journal of Food, 16(1), 1003-1017. DOI: 10.1080/19476337.2018.1518343
Diputra, I. M. A., Ina, P. T., & Puspawati, G. A. K. D. (2021). Pengaruh perbandingan tepung singkong (manihot esculenta cranz) dan puree wortel (daucus carota l) terhadap karakteristik kue stik the effect of cassava flour (manihot esculenta cranz) and puree of carrot (daucus carota l) ratio on the characteristic of stick cake. Jurnal Ilmu dan Teknologi Pangan (ITEPA), 10(2), 315-323. DOI: 10.24843/itepa.2021.v10.i02.p14
Grenier, D., Rondeau-Mouro, C., Dedey, K. B., Morel, M. H., & Lucas, T. (2021). Gas cell opening in bread dough during baking. Trends in Food Science & Technology, 109, 482-498. DOI: 10.1016/j.tifs.2021.01.032
Hersoelistyorini, W. (2020). Pengaruh penambahan tepung pisang kepok putih terhadap sifat fisik dan sensori stik. Jurnal Pangan dan Gizi, 10(1), 24-33. DOI: 10.26714/jpg.10.1.2020.24-33.
Hochella, M. F., & White, A. F. (Eds.). (2018). Mineral-water interface geochemistry (Vol. 23). Walter de Gruyter GmbH & Co KG.
Horstmann, S. W., Lynch, K. M., & Arendt, E. K. (2017). Starch characteristics linked to gluten-free products. Foods, 6(4), 29. DOI: 10.3390/foods6040029.
Jung, H., Lee, Y. J., & Yoon, W. B. (2018). Effect of moisture content on the grinding process and powder properties in food: A review. Processes, 6(6), 69. DOI: 10.3390/pr6060069
Odžaković, B., Džinić, N., Jokanović, M., & Grujić, S. (2019). The influence of roasting temperature on the physical properties of Arabica and Robusta coffee. Acta Periodica Technologica, (50), 172-178. DOI: 10.2298/APT1950172O
Pandin, M. G. R., Waloejo, C. S., Sunyowati, D., & Rizkyah, I. (2022, April). The potential of mocaf (modified cassava flour) as disaster emergency food. In IOP Conference Series: Earth and Environmental Science (Vol. 995, No. 1, p. 012006). IOP Publishing. DOI:
10.1088/1755-1315/995/1/012006
Prayitno, S. A., Tjiptaningdyah, R., & Hartati, F. K. (2018). Sifat kimia dan organoleptik brownies kukus dari proporsi tepung mocaf dan terigu. Jurnal Teknologi dan Industri Pertanian Indonesia, 10(1), 21-27.
DOI: 10.17969/jtipi.v10i1.10162
Ratnawati, L., Desnilasari, D., Kumalasari, R., & Surahman, D. N. (2020). Characterization of modified cassava flour (Mocaf)-based biscuits substituted with soybean flour at varying concentrations and particle sizes. Food Research, 4(3), 645-651. DOI: 10.26656/fr.2017.4(3).282.
Starowicz, M., & Zieliński, H. (2019). How Maillard reaction influences sensorial properties (color, flavor and texture) of food products?. Food Reviews International, 35(8), 707-725. DOI:10.1080/87559129.2019.1600538
Sunarharum, W. B., Fibrianto, K., Yuwono, S. S., & Nur, M. (2019). Sains Kopi Indonesia. Universitas Brawijaya Press.
Yanti, J. S. A., & Utami, C. R. (2022). Pengaruh penambahan kopi robusta bubuk (Coffea canephora L.) dan jahe merah (Zingiber officinale var. rubrum) sebagai sumber antioksidan pada pembuatan cookies. Teknologi Pangan: Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian, 13(2), 253-263. DOI: 10.35891/tp.v13i2.3445
Tobaruela, E. D. C., Santos, A. D. O., de Almeida-Muradian, L. B., Araujo, E. D. S., Lajolo, F. M., & Menezes, E. W. (2018). Application of dietary fiber method AOAC 2011.25 in fruit and comparison with AOAC 991.43 method. Food chemistry, 238, 87-93. DOI: 10.35891/tp.v13i2.3445
Widanti, Y. A., Nur’aini, V., Wulandari, Y. W., & Sari, E. E. K. (2021, July). Gluten-free cake formulation using mocaf and several types of flour from local food ingredients. In IOP Conference Series: Earth and Environmental Science (Vol. 828, No. 1, p. 012033). IOP Publishing. DOI: 10.1088/1755-1315/828/1/012033
Zulfisa, Z., Fika, R., Naim, A., & Wirna, E. (2022). Effect of variations in hydrolysis time on carbohydrate levels of white rice flour (oryza sativa l.) use of the schoorl luff method. Jurnal Ilmiah Kedokteran dan Kesehatan, 1(2), 104-112. DOI: 10.55606/klinik.v1i2.733
Adimarta, T. (2022). Pembuatan cheese stick dari substitusi tepung tapioka dengan tepung jagung. Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA), 2(2), 22-31. DOI: 10.58466/lipida.v2i2.1399.
Cornejo-Ramírez, Y. I., Martínez-Cruz, O., Del Toro-Sánchez, C. L., Wong-Corral, F. J., Borboa-Flores, J., & Cinco-Moroyoqui, F. J. (2018). The structural characteristics of starches and their functional properties. CyTA-Journal of Food, 16(1), 1003-1017. DOI: 10.1080/19476337.2018.1518343
Diputra, I. M. A., Ina, P. T., & Puspawati, G. A. K. D. (2021). Pengaruh perbandingan tepung singkong (manihot esculenta cranz) dan puree wortel (daucus carota l) terhadap karakteristik kue stik the effect of cassava flour (manihot esculenta cranz) and puree of carrot (daucus carota l) ratio on the characteristic of stick cake. Jurnal Ilmu dan Teknologi Pangan (ITEPA), 10(2), 315-323. DOI: 10.24843/itepa.2021.v10.i02.p14
Grenier, D., Rondeau-Mouro, C., Dedey, K. B., Morel, M. H., & Lucas, T. (2021). Gas cell opening in bread dough during baking. Trends in Food Science & Technology, 109, 482-498. DOI: 10.1016/j.tifs.2021.01.032
Hersoelistyorini, W. (2020). Pengaruh penambahan tepung pisang kepok putih terhadap sifat fisik dan sensori stik. Jurnal Pangan dan Gizi, 10(1), 24-33. DOI: 10.26714/jpg.10.1.2020.24-33.
Hochella, M. F., & White, A. F. (Eds.). (2018). Mineral-water interface geochemistry (Vol. 23). Walter de Gruyter GmbH & Co KG.
Horstmann, S. W., Lynch, K. M., & Arendt, E. K. (2017). Starch characteristics linked to gluten-free products. Foods, 6(4), 29. DOI: 10.3390/foods6040029.
Jung, H., Lee, Y. J., & Yoon, W. B. (2018). Effect of moisture content on the grinding process and powder properties in food: A review. Processes, 6(6), 69. DOI: 10.3390/pr6060069
Odžaković, B., Džinić, N., Jokanović, M., & Grujić, S. (2019). The influence of roasting temperature on the physical properties of Arabica and Robusta coffee. Acta Periodica Technologica, (50), 172-178. DOI: 10.2298/APT1950172O
Pandin, M. G. R., Waloejo, C. S., Sunyowati, D., & Rizkyah, I. (2022, April). The potential of mocaf (modified cassava flour) as disaster emergency food. In IOP Conference Series: Earth and Environmental Science (Vol. 995, No. 1, p. 012006). IOP Publishing. DOI:
10.1088/1755-1315/995/1/012006
Prayitno, S. A., Tjiptaningdyah, R., & Hartati, F. K. (2018). Sifat kimia dan organoleptik brownies kukus dari proporsi tepung mocaf dan terigu. Jurnal Teknologi dan Industri Pertanian Indonesia, 10(1), 21-27.
DOI: 10.17969/jtipi.v10i1.10162
Ratnawati, L., Desnilasari, D., Kumalasari, R., & Surahman, D. N. (2020). Characterization of modified cassava flour (Mocaf)-based biscuits substituted with soybean flour at varying concentrations and particle sizes. Food Research, 4(3), 645-651. DOI: 10.26656/fr.2017.4(3).282.
Starowicz, M., & Zieliński, H. (2019). How Maillard reaction influences sensorial properties (color, flavor and texture) of food products?. Food Reviews International, 35(8), 707-725. DOI:10.1080/87559129.2019.1600538
Sunarharum, W. B., Fibrianto, K., Yuwono, S. S., & Nur, M. (2019). Sains Kopi Indonesia. Universitas Brawijaya Press.
Yanti, J. S. A., & Utami, C. R. (2022). Pengaruh penambahan kopi robusta bubuk (Coffea canephora L.) dan jahe merah (Zingiber officinale var. rubrum) sebagai sumber antioksidan pada pembuatan cookies. Teknologi Pangan: Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian, 13(2), 253-263. DOI: 10.35891/tp.v13i2.3445
Tobaruela, E. D. C., Santos, A. D. O., de Almeida-Muradian, L. B., Araujo, E. D. S., Lajolo, F. M., & Menezes, E. W. (2018). Application of dietary fiber method AOAC 2011.25 in fruit and comparison with AOAC 991.43 method. Food chemistry, 238, 87-93. DOI: 10.35891/tp.v13i2.3445
Widanti, Y. A., Nur’aini, V., Wulandari, Y. W., & Sari, E. E. K. (2021, July). Gluten-free cake formulation using mocaf and several types of flour from local food ingredients. In IOP Conference Series: Earth and Environmental Science (Vol. 828, No. 1, p. 012033). IOP Publishing. DOI: 10.1088/1755-1315/828/1/012033
Zulfisa, Z., Fika, R., Naim, A., & Wirna, E. (2022). Effect of variations in hydrolysis time on carbohydrate levels of white rice flour (oryza sativa l.) use of the schoorl luff method. Jurnal Ilmiah Kedokteran dan Kesehatan, 1(2), 104-112. DOI: 10.55606/klinik.v1i2.733
Published
2024-09-30
How to Cite
Utami, C. R., & Pratama, I. Y. P. (2024). Subtitusi tepung terigu dengan tepung mocaf terhadap karakteristik kimia dan sensoris stik kopi robusta (Coffea canephora). Teknologi Pangan : Media Informasi Dan Komunikasi Ilmiah Teknologi Pertanian, 15(2), 273-283. https://doi.org/10.35891/tp.v15i2.5661
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