The Quality Characteristics of Pancake Premix Flour from Mangrove Fruit (Rhizophora stylosa) with the Addition of Mocaf Flour
Karakteristik Mutu Tepung Premiks Pancake dari Buah Mangrove (Rhizophora stylosa) dengan Penambahan Tepung Mocaf
Abstract
Research was conducted to study the best formulation and analyze the quality of mangrove origin premix flour on consumer acceptability. Organoleptic testing was carried out including color, aroma, and texture of mangrove premix flour. The research was conducted at the Agroindustry Workshop Laboratory and Nutrition and Chemistry Laboratory, Pangkep State Polytechnic of Agricultural. The research began with making mangrove flour, mocaf flour, and making premix flour. The research was designed according to a one-factor Completely Randomized Design (CRD) with 4 treatments of premix flour formula namely (100% mangrove: 0% mocaf (Control)), (90% mangrove: 10% mocaf), (80% mangrove: 20% mocaf), and (70% mangrove: 30% mocaf). Mangrove premix flour was tested organoleptically using a trained panel of 41 people. The results showed that the pancake premix flour formulation, namely in the treatment of 90% mangrove and 10% mocaf flour, has the potential as a better pancake premix flour compared to other treatments. Each treatment influences the quality of pancake premix flour, especially on protein content, moisture content, ash content, crude fiber, acidity, and whiteness. Premix flour from mangrove fruit and mocaf can be used in making pancakes
References
Aziz, A., Izzati, M., Haryanti, S., 2015. Aktivitas Antioksidan dan Nilai Gizi dari Beberapa Jenis Beras dan Millet Sebagai Bahan Pangan Fungsional Indonesia. Jurnal Biologi. 4(1): 44-61.
Chrissanty, P.A., 2012. Penurunan Kadar Tanin Pada Buah Mangrove Jenis Brugueira gymnorrhiza, Rhizophora stylosa, dan Avicennia marina untuk Diolah Menjadi Tepung Mangrove. Jurnal Industria. 1(1) : 31-39.
Damat., Tain, A., Siskawardani, D.D., Winarsih, S., Rastikasari, A., 2020. Teknologi Proses Pembuatan Beras Analog Fungsional. Universitas Muhammadiyah Malang, Malang.
Daud, A., Suriati, S., Nuzulyanti, N. 2020. Kajian Penerapan Faktor yang Mempengaruhi Akurasi Penentuan Kadar Air Metode Thermogravimetri. Lutjanus. 24(2) : 11-16.
Diniyah, N., Wahyu, F., Subagio, A. 2019. Karakteristik Tepung Premiks Berbahan Mocaf (Modified Cassava Flour) dan Maizena Pada Pembuatan Cookies Green Tea. Jurnal Pangan dan Agroindustri. 7(3): 25-36.
Hanastiti, W.R. 2013. Pengaruh Substitusi Tepung Singkong Terfermentasi danTepung Kacang Merah Terhadap Kadar Protein, Kadar Serar Kasar, dan Daya Terima Cake. Skripsi. Fakultas Ilmu Kesehatan. Universitas Muhammadiyah Surakarta.
Lubis, F.M., Daulay, A.S., Nasution, H.M., Ridwanto. 2022. Optimasi Pembuatan Tepung Jagung Termodifikasi (Modified Corn Flour) Berdasarkan Kadar Protein Secara Fermentasi Dengan Bakteri Asam Laktat (BAL). Journal of Health and Medical Science. 1(3): 219-229
Massie, T., Pandey, E.V., Lohoo, H.J., Mentang, F., Mewengkang, H.W., Onibala, H., Sanger, G. 2020. Substitusi Tepung Buah Mangrove Bruguiera gymnorrhiza pada Cemilan Stick. Jurnal Media Teknologi Hasil Perikanan. 8(3): 93-99.
Rajis, Desmelati, Leksono, T., 2017. Pemanfaatan Buah Mangrove (Sonneratia caseolaris) Sebagai Pembuatan Sirup Terhadap Penerimaan Konsumen. Jurnal Perikanan dan Kelautan. 22(1): 51-50.
Rosulva, I., Hariyadi, P., Budijanto, S., Sitanggang, A.B, 2021. Potensi Buah Mangrove Sebagai Sumber Pangan Alternatif. Jurnal Teknologi Hasil Pertanian. 14(2) : 131-150.
Rosyidah, Q., Mulyatiningsih,E. 2021. Pengembangan Pie Ubi Jalar Ungu Substitusi Tepung Mocaf Sebagai Kudapan Rendah Gluten. Prosiding Pendidikan Teknik Boga Busana. 16(1).
Tandrianto, J., Mintoko, D.K., Gunawan, S. 2014. Pengaruh Fermentasi pada Pembuatan Mocaf (Modified Cassava Flour) dengan Menggunakan Lactobacillus plantarum terhadap Kandungan Protein. Jurnal Teknik Pomits.3(2) :33-39
Winarti, S., Angrreini. R.Y., 2021. Pengembangan Produk Cookies Gluten Free Berbasis Umbi-Umbian Lokal di UD. Sofia Cookies. Jurnal Abdimas dan Ilmu Rekayasa. 1(1): 1-6.
