Journal of Food and Culinary

Seagrape (Caulerpa racemosa) Flour Combination with Wheat and Sago Affects Physical Characteristics of Dry Noodles

Wendy Tanod — 2024-06-29

Dry noodles, commonly produced from wheat flour, have been associated with health issues, including obesity, when consumed in excess. Moreover, reliance on imported wheat flour requires local alternatives to enhance its acceptability within the community. This study aimed to evaluate the physical characteristics of dry noodles incorporating a blend of wheat flour, sago flour, and seagrape flour (Caulerpa racemosa). The study involved experimental treatment with varying amounts of added seagrape flour (0, 5, 10, 15, and 20 g). Additionally, the study evaluated the proximate composition of seagrape and sago flour was sourced from Sangihe Islands. The physical attributes analysed in the combined dry noodles included the moisture content, water absorption, cooking loss, and cooking time. Proximate analysis of seagrape flour revealed carbohydrate content of 47.83%, protein 19.78%, ash 17.83%, moisture 12.37%, and fat 2.19%. Sago flour had a proximate content of 87.45% carbohydrates, 11.7% moisture, 0.42% protein, 0.32% ash, and 0.11% fat. The moisture content of the combined dry noodles ranged from 6.83 to 7.83%, water absorption from 72.73 to 90.27%, cooking loss from 8.23 to 13.27%, and cooking time from 7.00 to 7.09 minutes. In conclusion, seagrape flour in the formulation influenced the water absorption and cooking loss of dry noodles prepared from wheat and sago flours. However, the combined dry noodles had no significant impact on the moisture content and cooking time.

Pengembangan Produk Sambal Bawang dengan Penambahan Tepung Tulang Ikan Lele

Chatarina Yayuk Trisnawati — 2024-06-29

Catfish bones contain high levels of calcium and have the potential to serve as an alternative calcium source. To maximize its benefit, catfish bone meal can be added to onion chili sauce, enhancing the end product’s calcium content. The concentration of added catfish bone meal must be observed to produce onion chili sauce with good characteristics. One common stage in chili sauce processing is frying with oil, which can potentially lead to oxidation in oil and affect the quality of the onion chili sauce. This research aimed to study the effect of concentration of catfish bone meal on the free fatty acid content, peroxide value, and calcium content in onion chili sauce. A randomized block design was employed with the concentration of catfish bone meal as the treatment factor at three levels: 15%, 20%, and 25% of the weight of cayenne pepper. The result showed that the concentration of catfish bone meal significantly influenced the free fatty acid levels of onion chili sauce stored for 28 days, the peroxide value in onion chili sauce stored for one day, and the calcium content of onion chili sauce. There was a notable increase in peroxide value and free fatty acid content over the 28 days storage period in the refrigerator.

Pengaruh Proporsi Santan dan Susu Kedelai dalam Pembuatan Keju Oles Analog

Ivy Prabowo — 2024-06-29

The basic ingredient for making spreadable cheese is cow's milk. However, some people are unable to consume cow's milk because of lactose intolerance or preference for vegan lifestyle. Vegetable milks, such as coconut milk and soy milk, offer alternatives for producing analog cheese that can be consumed by a wider range of individuals. This research aims to analyze the composition of coconut milk and soy milk to produce an analog cheese that is acceptable to consumers based on orgnoleptic properties, including taste, aroma and texture. This study utilized a Completely Randomized Design (CRD) method, testing five different formulations with varying proportions of coconut milk and soy milk. In this research, the best formula was identified through an organoleptic test, where participant rated the cheese on a scale of 1 to 5 (1=very dislike, 5= very like). Datawere analyzed descriptively quantitatively using a t-test with a significance level of 0.05. The result indicated that the proportion of coconut milk and soymilk significantly affected the organoleptic properties of texture and aroma, but not the taste. Panelists preferred spreadable cheese with 100% coconut milk, which received a taste score of 3.97, an aroma score 4.57, and a texture score of 4.00. The analog cheese made from 100% coconut milk contained 8,55% protein and 10,02% fat.