SNACK BAR TINGGI SERAT BERBASIS TEPUNG AMPAS TAHU (OKARA) DAN TEPUNG UBI UNGU
Unbalanced dietary consumption, lack of dietary fiber intake and low physical activity could lead to excessive nutrients resulting in obesity. This research aims to create high-fiber snack food in the form of snack bar made from pulp of tofu flour (okara), purple sweet potato flour, and cornstarch....
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Nuri Rachmayani 1) [verfasserIn] Winiati P. Rahayu 1,2)* [verfasserIn] Didah Nur Faridah 1,2) [verfasserIn] Elvira Syamsir1,2) [verfasserIn] |
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| Format: |
E-Artikel |
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| Sprache: |
Englisch ; Indonesisch |
| Erschienen: |
2017 |
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| Schlagwörter: |
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| Übergeordnetes Werk: |
In: Jurnal Teknologi dan Industri Pangan - Bogor Agricultural University; Indonesian Food Technologist Association (IAFT), 2013, 28(2017), 2, Seite 139-149 |
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| Übergeordnetes Werk: |
volume:28 ; year:2017 ; number:2 ; pages:139-149 |
| Links: |
Link aufrufen |
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| DOI / URN: |
10.6066/jtip.2017.28.2.139 |
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| Katalog-ID: |
DOAJ041429648 |
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| 520 | |a Unbalanced dietary consumption, lack of dietary fiber intake and low physical activity could lead to excessive nutrients resulting in obesity. This research aims to create high-fiber snack food in the form of snack bar made from pulp of tofu flour (okara), purple sweet potato flour, and cornstarch. The experimental design was a complete factorial randomized design with two variables and two replications. Two variables tested were the ratio between purple sweet potato flour and cornstarch of 1:1 and 1:2 (w/w), and the addition okara of 20, 25, and 30%. As a control, a snack bar was made from wheat flour. The analysis performed include sensory and physicochemical analysis. The recommended high-fiber healthy snack bar was the snack bar made from 20% okara, with a ratio of purple sweet potato flour to cornstarch of 1:2 (w/w). This snack bar had a sensory score of 4.31 on the overall attribute which means neutral. The anthocyanin level of the cookies was 1.97 mg/100 g (db) and dietary fiber level was 13.87% (db), therefore they can be categorized as high fiber okara food according to the head of BPOM regulation number HK 03.1.23.11.11.09909 year 2011. | ||
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10.6066/jtip.2017.28.2.139 doi (DE-627)DOAJ041429648 (DE-599)DOAJ9fb55104c36c42cd9181439ce16e789b DE-627 ger DE-627 rakwb eng ind TP368-456 Nuri Rachmayani 1) verfasserin aut SNACK BAR TINGGI SERAT BERBASIS TEPUNG AMPAS TAHU (OKARA) DAN TEPUNG UBI UNGU 2017 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Unbalanced dietary consumption, lack of dietary fiber intake and low physical activity could lead to excessive nutrients resulting in obesity. This research aims to create high-fiber snack food in the form of snack bar made from pulp of tofu flour (okara), purple sweet potato flour, and cornstarch. The experimental design was a complete factorial randomized design with two variables and two replications. Two variables tested were the ratio between purple sweet potato flour and cornstarch of 1:1 and 1:2 (w/w), and the addition okara of 20, 25, and 30%. As a control, a snack bar was made from wheat flour. The analysis performed include sensory and physicochemical analysis. The recommended high-fiber healthy snack bar was the snack bar made from 20% okara, with a ratio of purple sweet potato flour to cornstarch of 1:2 (w/w). This snack bar had a sensory score of 4.31 on the overall attribute which means neutral. The anthocyanin level of the cookies was 1.97 mg/100 g (db) and dietary fiber level was 13.87% (db), therefore they can be categorized as high fiber okara food according to the head of BPOM regulation number HK 03.1.23.11.11.09909 year 2011. dietary fiber pulp tofu purple sweet potato snack bar Food processing and manufacture Winiati P. Rahayu 1,2)* verfasserin aut Didah Nur Faridah 1,2) verfasserin aut Elvira Syamsir1,2) verfasserin aut In Jurnal Teknologi dan Industri Pangan Bogor Agricultural University; Indonesian Food Technologist Association (IAFT), 2013 28(2017), 2, Seite 139-149 (DE-627)1760592196 2087751X nnns volume:28 year:2017 number:2 pages:139-149 https://doi.org/10.6066/jtip.2017.28.2.139 kostenfrei https://doaj.org/article/9fb55104c36c42cd9181439ce16e789b kostenfrei http://journal.ipb.ac.id/index.php/jtip/article/view/17532 kostenfrei https://doaj.org/toc/1979-7788 Journal toc kostenfrei https://doaj.org/toc/2087-751X Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_206 GBV_ILN_224 GBV_ILN_2005 GBV_ILN_2009 GBV_ILN_2011 GBV_ILN_2055 GBV_ILN_2111 GBV_ILN_4305 AR 28 2017 2 139-149 |
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10.6066/jtip.2017.28.2.139 doi (DE-627)DOAJ041429648 (DE-599)DOAJ9fb55104c36c42cd9181439ce16e789b DE-627 ger DE-627 rakwb eng ind TP368-456 Nuri Rachmayani 1) verfasserin aut SNACK BAR TINGGI SERAT BERBASIS TEPUNG AMPAS TAHU (OKARA) DAN TEPUNG UBI UNGU 2017 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Unbalanced dietary consumption, lack of dietary fiber intake and low physical activity could lead to excessive nutrients resulting in obesity. This research aims to create high-fiber snack food in the form of snack bar made from pulp of tofu flour (okara), purple sweet potato flour, and cornstarch. The experimental design was a complete factorial randomized design with two variables and two replications. Two variables tested were the ratio between purple sweet potato flour and cornstarch of 1:1 and 1:2 (w/w), and the addition okara of 20, 25, and 30%. As a control, a snack bar was made from wheat flour. The analysis performed include sensory and physicochemical analysis. The recommended high-fiber healthy snack bar was the snack bar made from 20% okara, with a ratio of purple sweet potato flour to cornstarch of 1:2 (w/w). This snack bar had a sensory score of 4.31 on the overall attribute which means neutral. The anthocyanin level of the cookies was 1.97 mg/100 g (db) and dietary fiber level was 13.87% (db), therefore they can be categorized as high fiber okara food according to the head of BPOM regulation number HK 03.1.23.11.11.09909 year 2011. dietary fiber pulp tofu purple sweet potato snack bar Food processing and manufacture Winiati P. Rahayu 1,2)* verfasserin aut Didah Nur Faridah 1,2) verfasserin aut Elvira Syamsir1,2) verfasserin aut In Jurnal Teknologi dan Industri Pangan Bogor Agricultural University; Indonesian Food Technologist Association (IAFT), 2013 28(2017), 2, Seite 139-149 (DE-627)1760592196 2087751X nnns volume:28 year:2017 number:2 pages:139-149 https://doi.org/10.6066/jtip.2017.28.2.139 kostenfrei https://doaj.org/article/9fb55104c36c42cd9181439ce16e789b kostenfrei http://journal.ipb.ac.id/index.php/jtip/article/view/17532 kostenfrei https://doaj.org/toc/1979-7788 Journal toc kostenfrei https://doaj.org/toc/2087-751X Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_206 GBV_ILN_224 GBV_ILN_2005 GBV_ILN_2009 GBV_ILN_2011 GBV_ILN_2055 GBV_ILN_2111 GBV_ILN_4305 AR 28 2017 2 139-149 |
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10.6066/jtip.2017.28.2.139 doi (DE-627)DOAJ041429648 (DE-599)DOAJ9fb55104c36c42cd9181439ce16e789b DE-627 ger DE-627 rakwb eng ind TP368-456 Nuri Rachmayani 1) verfasserin aut SNACK BAR TINGGI SERAT BERBASIS TEPUNG AMPAS TAHU (OKARA) DAN TEPUNG UBI UNGU 2017 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Unbalanced dietary consumption, lack of dietary fiber intake and low physical activity could lead to excessive nutrients resulting in obesity. This research aims to create high-fiber snack food in the form of snack bar made from pulp of tofu flour (okara), purple sweet potato flour, and cornstarch. The experimental design was a complete factorial randomized design with two variables and two replications. Two variables tested were the ratio between purple sweet potato flour and cornstarch of 1:1 and 1:2 (w/w), and the addition okara of 20, 25, and 30%. As a control, a snack bar was made from wheat flour. The analysis performed include sensory and physicochemical analysis. The recommended high-fiber healthy snack bar was the snack bar made from 20% okara, with a ratio of purple sweet potato flour to cornstarch of 1:2 (w/w). This snack bar had a sensory score of 4.31 on the overall attribute which means neutral. The anthocyanin level of the cookies was 1.97 mg/100 g (db) and dietary fiber level was 13.87% (db), therefore they can be categorized as high fiber okara food according to the head of BPOM regulation number HK 03.1.23.11.11.09909 year 2011. dietary fiber pulp tofu purple sweet potato snack bar Food processing and manufacture Winiati P. Rahayu 1,2)* verfasserin aut Didah Nur Faridah 1,2) verfasserin aut Elvira Syamsir1,2) verfasserin aut In Jurnal Teknologi dan Industri Pangan Bogor Agricultural University; Indonesian Food Technologist Association (IAFT), 2013 28(2017), 2, Seite 139-149 (DE-627)1760592196 2087751X nnns volume:28 year:2017 number:2 pages:139-149 https://doi.org/10.6066/jtip.2017.28.2.139 kostenfrei https://doaj.org/article/9fb55104c36c42cd9181439ce16e789b kostenfrei http://journal.ipb.ac.id/index.php/jtip/article/view/17532 kostenfrei https://doaj.org/toc/1979-7788 Journal toc kostenfrei https://doaj.org/toc/2087-751X Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_206 GBV_ILN_224 GBV_ILN_2005 GBV_ILN_2009 GBV_ILN_2011 GBV_ILN_2055 GBV_ILN_2111 GBV_ILN_4305 AR 28 2017 2 139-149 |
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10.6066/jtip.2017.28.2.139 doi (DE-627)DOAJ041429648 (DE-599)DOAJ9fb55104c36c42cd9181439ce16e789b DE-627 ger DE-627 rakwb eng ind TP368-456 Nuri Rachmayani 1) verfasserin aut SNACK BAR TINGGI SERAT BERBASIS TEPUNG AMPAS TAHU (OKARA) DAN TEPUNG UBI UNGU 2017 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Unbalanced dietary consumption, lack of dietary fiber intake and low physical activity could lead to excessive nutrients resulting in obesity. This research aims to create high-fiber snack food in the form of snack bar made from pulp of tofu flour (okara), purple sweet potato flour, and cornstarch. The experimental design was a complete factorial randomized design with two variables and two replications. Two variables tested were the ratio between purple sweet potato flour and cornstarch of 1:1 and 1:2 (w/w), and the addition okara of 20, 25, and 30%. As a control, a snack bar was made from wheat flour. The analysis performed include sensory and physicochemical analysis. The recommended high-fiber healthy snack bar was the snack bar made from 20% okara, with a ratio of purple sweet potato flour to cornstarch of 1:2 (w/w). This snack bar had a sensory score of 4.31 on the overall attribute which means neutral. The anthocyanin level of the cookies was 1.97 mg/100 g (db) and dietary fiber level was 13.87% (db), therefore they can be categorized as high fiber okara food according to the head of BPOM regulation number HK 03.1.23.11.11.09909 year 2011. dietary fiber pulp tofu purple sweet potato snack bar Food processing and manufacture Winiati P. Rahayu 1,2)* verfasserin aut Didah Nur Faridah 1,2) verfasserin aut Elvira Syamsir1,2) verfasserin aut In Jurnal Teknologi dan Industri Pangan Bogor Agricultural University; Indonesian Food Technologist Association (IAFT), 2013 28(2017), 2, Seite 139-149 (DE-627)1760592196 2087751X nnns volume:28 year:2017 number:2 pages:139-149 https://doi.org/10.6066/jtip.2017.28.2.139 kostenfrei https://doaj.org/article/9fb55104c36c42cd9181439ce16e789b kostenfrei http://journal.ipb.ac.id/index.php/jtip/article/view/17532 kostenfrei https://doaj.org/toc/1979-7788 Journal toc kostenfrei https://doaj.org/toc/2087-751X Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_206 GBV_ILN_224 GBV_ILN_2005 GBV_ILN_2009 GBV_ILN_2011 GBV_ILN_2055 GBV_ILN_2111 GBV_ILN_4305 AR 28 2017 2 139-149 |
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SNACK BAR TINGGI SERAT BERBASIS TEPUNG AMPAS TAHU (OKARA) DAN TEPUNG UBI UNGU |
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Unbalanced dietary consumption, lack of dietary fiber intake and low physical activity could lead to excessive nutrients resulting in obesity. This research aims to create high-fiber snack food in the form of snack bar made from pulp of tofu flour (okara), purple sweet potato flour, and cornstarch. The experimental design was a complete factorial randomized design with two variables and two replications. Two variables tested were the ratio between purple sweet potato flour and cornstarch of 1:1 and 1:2 (w/w), and the addition okara of 20, 25, and 30%. As a control, a snack bar was made from wheat flour. The analysis performed include sensory and physicochemical analysis. The recommended high-fiber healthy snack bar was the snack bar made from 20% okara, with a ratio of purple sweet potato flour to cornstarch of 1:2 (w/w). This snack bar had a sensory score of 4.31 on the overall attribute which means neutral. The anthocyanin level of the cookies was 1.97 mg/100 g (db) and dietary fiber level was 13.87% (db), therefore they can be categorized as high fiber okara food according to the head of BPOM regulation number HK 03.1.23.11.11.09909 year 2011. |
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Unbalanced dietary consumption, lack of dietary fiber intake and low physical activity could lead to excessive nutrients resulting in obesity. This research aims to create high-fiber snack food in the form of snack bar made from pulp of tofu flour (okara), purple sweet potato flour, and cornstarch. The experimental design was a complete factorial randomized design with two variables and two replications. Two variables tested were the ratio between purple sweet potato flour and cornstarch of 1:1 and 1:2 (w/w), and the addition okara of 20, 25, and 30%. As a control, a snack bar was made from wheat flour. The analysis performed include sensory and physicochemical analysis. The recommended high-fiber healthy snack bar was the snack bar made from 20% okara, with a ratio of purple sweet potato flour to cornstarch of 1:2 (w/w). This snack bar had a sensory score of 4.31 on the overall attribute which means neutral. The anthocyanin level of the cookies was 1.97 mg/100 g (db) and dietary fiber level was 13.87% (db), therefore they can be categorized as high fiber okara food according to the head of BPOM regulation number HK 03.1.23.11.11.09909 year 2011. |
| abstract_unstemmed |
Unbalanced dietary consumption, lack of dietary fiber intake and low physical activity could lead to excessive nutrients resulting in obesity. This research aims to create high-fiber snack food in the form of snack bar made from pulp of tofu flour (okara), purple sweet potato flour, and cornstarch. The experimental design was a complete factorial randomized design with two variables and two replications. Two variables tested were the ratio between purple sweet potato flour and cornstarch of 1:1 and 1:2 (w/w), and the addition okara of 20, 25, and 30%. As a control, a snack bar was made from wheat flour. The analysis performed include sensory and physicochemical analysis. The recommended high-fiber healthy snack bar was the snack bar made from 20% okara, with a ratio of purple sweet potato flour to cornstarch of 1:2 (w/w). This snack bar had a sensory score of 4.31 on the overall attribute which means neutral. The anthocyanin level of the cookies was 1.97 mg/100 g (db) and dietary fiber level was 13.87% (db), therefore they can be categorized as high fiber okara food according to the head of BPOM regulation number HK 03.1.23.11.11.09909 year 2011. |
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