Judul: Mutu dan potensi kukis sebagai pangan fungsional dengan substitusi tepung pisang modifikasi
Abstrak: Spontaneous fermentation followed with autoclaving cooking can increase resistant starch (RS) content in uli banana flour from 6,17% (db) to 9,19%(db). The objective of this study is to obtain appropriate substitution of modified banana flour (MBF) in cookies processing and analyze the effect of substitution the wheat flour with MBF on sensory characteristics and resistant starch content in cookies. The substitutions percentage of modified banana flour were varied as follows 60%, 80% and 100% of total flour used in cookies formula. The results showed that water activity (aw), crispness and cohesiveness among 3 formulations substitued with MBF were not significantly different (p>0,05). The cookies’ colour measured with chromameter instrument were affected by the amount of MBF, where the higher percentage of MBF substitution used had resulted in the darker color of cookies. MBF substitution also affected the panelist preference significantly. Higher percentage of MBF used in the cookies would received lower score for quality parameters especially flavour. The results were confirmed by ranking analysis showed that the cookies made of 60% MBF substitution was the most preferable product (1,54), followed by cookies with 80% MBF substitution (2,05) and 100% MBF substitution (2,41). RS content in cookies with 60% MBF (3,68%) was three times higher than control cookies (1,02%). The present results suggested that modified banana flour (MBF) have good potency for developing cookies product rich in dietary fiber and RS compared with control cookies.
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Judul: Mutu dan potensi roti manis sebagai pangan fungsional dengan substitusi tepung pisang modifikasi
Abstrak: Banana (Musa paradisiaca) is a nutritious and contain high carbohydrate content. One of the banana plantains type is uli variety which is found abundant in Bogor. Plantains are suitable to be processed into banana flour because of their high carbohydrate content. Banana flour is a potential food ingredient as prebiotic source (RS). The resistant starch (RS) content as the prebiotic in banana flour could be increased by starch modification. Modified banana flour (MBF) was prepared by spontaneous fermentation and autoclaving-cooling. In this study the MBF was applied to substitute the wheat flour in sweet bread making. The sweet bread was prepared using several substitutions of MBF in example a 20%, 30% and 40% from total weight of flour. To obtain the best substitution of MBF, the sensory properties of sweet breads were then evaluated by the panelist using hedonic rating and ranking test. Objective test was also conducted to analyze the color and texture of the bread. The result showed that sweet bread made of 20% MBF substitution was the most preferred product and contained higher RS (1.45%), dietary fiber (4.52%) and had lower starch digestibility (45.63%) than product without MBF substitution. The controlled sweet bread only contained 0.55% (w/v) RS, 2.43% dietary fiber and 85.53% of starch digestibility. These results suggested that sweet bread made of 20% MBF substitution was potential as functional food due to its high RS and dietary fiber contents and low digestibility value which are suitable for people on diet or diabetic patients and also promote healthy digestive tract as prebiotic.
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Judul: Kajian Teknis Dan Musim Penangkapan Cakalang (Katsuwonus pelamis) Dengan Pukat Cincin Di Prigi, Kabupaten Trenggalek, Jawa Timur
Abstrak: Teluk Prigi merupakan salah satu lokasi usaha penangkapan di Pantai Selatan Jawa yang termasuk ke dalam wilayah Kabupaten Trenggalek, Jawa Timur. Luas Perairan Pantai Selatan Jawa Timur termasuk ZEE kurang lebih 142.560 kn?. Sementara luas Perairan Pantai Setatan Kabupaten Trenggalek termasuk ZEE kurang lebih 17.000 km2 (Pelabuhan Perikanan Nusantara Prigi, 2002)
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