The Effect of Beneng Taro (Xanthosoma undipes K.Koch) Flour Substitution on Physical and Sensory Characteristics of Muffins
<p>Beneng taro is an indigenous tuber that grows in Pandeglang, Banten. People of Pandeglang only use it in form of fried and steamed. The weakness of beneng taro is the oxalate content is very high, to reduce it, people of Pandeglang soak it in 1% salt solution for 1 hour. Another effort to u...
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Department of Food Technology
2022-12-01
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| Series: | Food ScienTech Journal |
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| Online Access: | https://jurnal.untirta.ac.id/index.php/fsj/article/view/17413 |
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| author | Winda Nurtiana Rina Rismaya Eko Yuliastuti Endah Sulistyawati Athiefah Fauziyyah Dini Nur Hakiki Mohamad Rajih Radiansyah Alfi Rahmawan |
| author_facet | Winda Nurtiana Rina Rismaya Eko Yuliastuti Endah Sulistyawati Athiefah Fauziyyah Dini Nur Hakiki Mohamad Rajih Radiansyah Alfi Rahmawan |
| author_sort | Winda Nurtiana |
| collection | DOAJ |
| description | <p>Beneng taro is an indigenous tuber that grows in Pandeglang, Banten. People of Pandeglang only use it in form of fried and steamed. The weakness of beneng taro is the oxalate content is very high, to reduce it, people of Pandeglang soak it in 1% salt solution for 1 hour. Another effort to utilize beneng taro that has been done is to process it into flour. Beneng taro contains functional compounds including carotenoid pigments and dietary fiber. The use of beneng taro in food can increase product functionality and as a form of food diversification. The purpose of this study was to evaluate the effect of adding beneng taro flour to muffins on the physical and sensory characteristics. This study used a completely randomized design (CRD) with one factor, namely the concentration of substituted beneng taro flour (0%, 15%, 20%, 25%, and 30%). This research was carried out in two duplicates. The result of this research are the increase of beneng taro flour substitution in muffins decrease the expansion ratio, water content, lightness (L*) of the crust and crumb, a* chromaticity of the crust, b* chromaticity of the crust and crumb, hue (<sup>o</sup>h) of the crust and crumb, and sensory acceptance. However, The increase of beneng taro flour substitution increased density of dough, density of muffin, and a* chromaticity of the crumb. Based on the results of sensory analysis, the muffin formula substituted with 15% beneng taro flour was the best formula because it was close to the control muffin.</p> |
| format | Article |
| id | doaj-art-e99d3652999f476cac8404965bc654aa |
| institution | Kabale University |
| issn | 2685-4279 2715-422X |
| language | English |
| publishDate | 2022-12-01 |
| publisher | Department of Food Technology |
| record_format | Article |
| series | Food ScienTech Journal |
| spelling | doaj-art-e99d3652999f476cac8404965bc654aa2025-01-08T00:28:11ZengDepartment of Food TechnologyFood ScienTech Journal2685-42792715-422X2022-12-014212914410.33512/fsj.v4i2.174139273The Effect of Beneng Taro (Xanthosoma undipes K.Koch) Flour Substitution on Physical and Sensory Characteristics of MuffinsWinda Nurtiana0Rina Rismaya1Eko Yuliastuti Endah Sulistyawati2Athiefah Fauziyyah3Dini Nur Hakiki4Mohamad Rajih Radiansyah5Alfi Rahmawan6Department of Food Technology, University of Sultan Ageng TirtayasaDepartment of Food Technology, Indonesia Open UniversityDepartment of Food Technology, Indonesia Open UniversityDepartment of Food Technology, Indonesia Open UniversityDepartment of Food Technology, Indonesia Open UniversityDepartment of Food Technology, Indonesia Open UniversityDepartment of Food Technology, University of Sultan Ageng Tirtayasa<p>Beneng taro is an indigenous tuber that grows in Pandeglang, Banten. People of Pandeglang only use it in form of fried and steamed. The weakness of beneng taro is the oxalate content is very high, to reduce it, people of Pandeglang soak it in 1% salt solution for 1 hour. Another effort to utilize beneng taro that has been done is to process it into flour. Beneng taro contains functional compounds including carotenoid pigments and dietary fiber. The use of beneng taro in food can increase product functionality and as a form of food diversification. The purpose of this study was to evaluate the effect of adding beneng taro flour to muffins on the physical and sensory characteristics. This study used a completely randomized design (CRD) with one factor, namely the concentration of substituted beneng taro flour (0%, 15%, 20%, 25%, and 30%). This research was carried out in two duplicates. The result of this research are the increase of beneng taro flour substitution in muffins decrease the expansion ratio, water content, lightness (L*) of the crust and crumb, a* chromaticity of the crust, b* chromaticity of the crust and crumb, hue (<sup>o</sup>h) of the crust and crumb, and sensory acceptance. However, The increase of beneng taro flour substitution increased density of dough, density of muffin, and a* chromaticity of the crumb. Based on the results of sensory analysis, the muffin formula substituted with 15% beneng taro flour was the best formula because it was close to the control muffin.</p>https://jurnal.untirta.ac.id/index.php/fsj/article/view/17413beneng taro flour addition, food diversification, muffin |
| spellingShingle | Winda Nurtiana Rina Rismaya Eko Yuliastuti Endah Sulistyawati Athiefah Fauziyyah Dini Nur Hakiki Mohamad Rajih Radiansyah Alfi Rahmawan The Effect of Beneng Taro (Xanthosoma undipes K.Koch) Flour Substitution on Physical and Sensory Characteristics of Muffins Food ScienTech Journal beneng taro flour addition, food diversification, muffin |
| title | The Effect of Beneng Taro (Xanthosoma undipes K.Koch) Flour Substitution on Physical and Sensory Characteristics of Muffins |
| title_full | The Effect of Beneng Taro (Xanthosoma undipes K.Koch) Flour Substitution on Physical and Sensory Characteristics of Muffins |
| title_fullStr | The Effect of Beneng Taro (Xanthosoma undipes K.Koch) Flour Substitution on Physical and Sensory Characteristics of Muffins |
| title_full_unstemmed | The Effect of Beneng Taro (Xanthosoma undipes K.Koch) Flour Substitution on Physical and Sensory Characteristics of Muffins |
| title_short | The Effect of Beneng Taro (Xanthosoma undipes K.Koch) Flour Substitution on Physical and Sensory Characteristics of Muffins |
| title_sort | effect of beneng taro xanthosoma undipes k koch flour substitution on physical and sensory characteristics of muffins |
| topic | beneng taro flour addition, food diversification, muffin |
| url | https://jurnal.untirta.ac.id/index.php/fsj/article/view/17413 |
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