Siti Nurdjanah

Improving properties of sweet potato composite flour: Influence of lactic fermentation

The use of locally grown crops such as sweet potato as raw material for composite flour is considered advantageous as it reduces the importation of wheat flour. However the use of native sweetpotato flour has drawback properties when applied in the food. This study was aimed to modify sweet potato flour through six methods of lactic fermentation (spontaneous, pickle brine, Lb plantarum, Lc mesentereoides, a mixed of Lb plantarum and Lc mesentereoides, and mixed of Lb plantarum, Lc mesentereoides and yeast) to increase its properties in composite flour. Composite flours were obtained after fermentation of sweet potato slices for 48h in the proportion of 50% sweet potatoes flour and 50% wheat flour. pH, moisture content, swelling power, solubility, and pasting properties were determined for the fermented and unfermented composite flours. The results indicated that the composite fermented flours had better properties than those of non fermented flour. Fermentation increased swelling power, moisture content, ...

SIFAT SENSORY BISKUIT BERBAHAN BAKU TEPUNG JAGUNG TERNIKSTAMALSASI DAN TERIGU

The objective of this research was to find the the best ratio between nixtamalized corn flour and wheat flo ur to produce biscuits with the best sensory properties. The experiment was a single factor, arranged in a compl ete randomized block design with five replications. T he the treatment was the formulation nixtamalized of corn flour and wheat flour, consisted of 5 levels: 100:0 (F1), 90: 10 (F2), 80:20 (F3), 70:30 (F4), and 60:40 (F5). The data w ere analyzed using ANOVA and further tested with LSD at 5% level of significance. The results showed that the proportion of nixtamalized corn flour and wheat flour significanl y influenced the flavor, color, texture, and overall acceptance of biscuits. The best treatment was found biscuits in the produc ed from 100% nixtamalized corn flour (F1) with flavor score of 3.67 (typical corn), color score of 4.30 (yellow), textu re score of 3.94 (compact), and overall acceptance score at 3:5 8 (like). These results indicated that nixtamalized corn flou r could be used to replace 100% of wheat flour in the manufac ture of biscuits.