The Modification Formula of Manggaraian Traditional Food “Rebok Sikiseko”

  • Chelsia Wihelmina Edam Food Science and Technology Department, Faculty of Agriculture, Universitas Warmadewa
  • A.A Made Semariyani Food Science and Technology Department, Faculty of Agriculture, Universitas Warmadew
  • Ni Made Ayu Suardani Singapurwa Food Science and Technology Department, Faculty of Agriculture, Universitas Warmadew
DOI: https://doi.org/10.22225/seas.3.2.1481.94-100
Keywords: “Rebok Sikiseko”, cornstarch, grated coconut, margarine.

Abstract

This study aims to determine the effect of comparison of corn flour and grated coconut and the addition of liquid margarine to the characteristics of "rebok sikiseko". The design used is a Completely Randomized Design (CRD) with two factors and two replications, namely the first-factor comparison of cornflour and grated coconut which consists of three levels: 3:1; 2:2; 1:3. The second factor is the addition of liquid margarine which consists of 3 levels: 100 ml, 125 ml, 150 ml. Objective observations include water content, protein content, fat content, ash content, carbohydrate content, crude fiber content and subjectively including color, texture, aroma, taste, and overall acceptance. The best research results obtained in the treatment of cornflour and grated coconut 1:3 with the addition of 100 ml margarine produce a water content of 5.73%, protein content of 5.28%, fat content of 29.21%, ash content of 0.54%, fiber content roughly 4.00%, carbohydrate content 59.25%, and subjectively obtained the highest favorite value from panelists.

References

Nurhayati, Endang., Mulyana, Ekowati, V.I., & Meilawati, A. (2013). Inventarisasi Makanan Tradisional Jawa Serta Alternatif Pengembangannya. Laporan Akhir Penelitian Guru Besar. Universitas Negeri Yogyakarta. Yogyakarta.

Harzau, H., dan Teti, H. (2013). “Karakteristik Cookies Umbi Inferior Uwi Putih (Kajian Proporsi Tepung Uwi: Pati Jagung dan Penambahan Margarin)â€. Jurnal Teknologi Hasil Pertanian. Universitas Brawijaya Malang. Malang.

Setyani, S., Yuliana, N., dan Maesari, S. (2016). Formulasi Tepung Jagung (Zea corn L.) Terfermentasi dan Tepung Terigu Terhadap Sifat Kimia, Fisikokimia dan Sensori Roti Manis. Jurnal Teknologi Industri & Hasil Pertanian. 22 (2): 69-70.

Lubis, Y. M., Satriana, S., Fahrizal, F., & Darlia, E. (2014). Formulasi Biskuit Kelapa Parut Kering dengan Perlakuan Penyangraian dan Tanpa Penyangraian. Jurnal Teknologi dan Industri Pertanian Indonesia, 6(2): 40-41.

Berlina, R. (2007). Potensi Kelapa Sebagai Sumber Gizi Alternatif Untuk Mengatasi Rawan Pangan. Jurnal Litbang Pertanian. 32(1): 69-70

Fahri, F.P. (2017). Pengaruh Substitusi Tepung Kelapa Terdap Kandungan Gizi dan Sifat Organoleptik Kue Kering. Buletin Palma. 18(2) : 91-98.

Rosida, T. & Manggarani, A.D. (2014). Kajian Kualitas Cookies Ampas Kelapa. Jurnal Rekapangan. 8 (1): 104-116.

Fatkurahman, R., Atmaka, W., & Basito. (2012). Karakteristik Sensori dan Sifat Fisikokimia Cookies Dengan Substitusi Bekatul Beras Hitam (Oryza sativa L.) dan Tepung Jagung (Zea mays L.). Jurnal Teknosains Pangan 1(1): 48-57.

Mulyani, S., Djajati, S., & Rahayu, L.D. (2015). Pembuatan Cookies Bekatul (Kajian Proporsi Tepung Bekatul Dan Tepung Mocaf) Dengan Penambahan Margarine. J. Reka pangan. 9 (2): 3-5.

Hirda, M. Linda, M., & Zulkifli, L. (2014). Pengaruh Metode Pembuatan Tepung Jagung Dan Perbandingan Tepung Jagung Dan Tepung Beras Terhadap Mutu Cookies. Program Studi Ilmu danTeknologi Pangan Fakultas Pertanian USU: Medan

Hersoelistyorini, W., Sri, S.D., &n Andri C.K. (2015). Sifat Fisikokimia Dan Organoleptik Tepung Mocaf (Modified Cassava Flour) dengan Fermentasi Menggunakan Ekstrak Kubis. Universitas Muhammadiyah Semarang, Semarang.

Cynthia, G.C.L. Sugiono, & Bambang, H. (2009). Kajian Formulasi Biskuit Jagung Dalam Rangka Substitusi Tepung Terigu. Jurnal Teknologi dan Industri Pangan. 20 (1).

Suarni (2009). Prospek Pemanfaatan Tepung Jagung Untuk Kue Kering (Cookies). Jurnal Litbang Pertanian, 28(2): 63-71.

Published
2020-01-07
Issue
Vol. 3 No. 2 (2019)
Section
Articles

Authors who publish with this journal agree to the following terms:

  • Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
  • Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
  • Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).
Abstract viewed = 147 times
PDF downloaded = 118 times