JAFT • pISSN 2355-9152 • eISSN 2614-7076 • Member of CrossRef®

DOI: https://doi.org/10.17728/jaft.7364

Effect of Lesser Yam Flour Addition on Water Content, Texture, Crude Fiber Content, and Reducing Sugar Content of Donut Made from Wheat Flour

*Indri Iriana Putri  -  Food Technology Department, Faculty of Animal and Agricultural Sciences, Diponegoro University, Indonesia
Bambang Dwiloka  -  Food Technology Department, Faculty of Animal and Agricultural Sciences, Diponegoro University, Indonesia
Valentinus Priyo Bintoro  -  Food Technology Department, Faculty of Animal and Agricultural Sciences, Diponegoro University, Indonesia
Open Access Copyright 2020 Journal of Applied Food Technology

Citation Format:
Abstract
This research aimed to determine the addition of lesser yam flour on water content, texture, crude fiber content, and reducing sugar content of donut made from wheat flour. This research was arranged using completely randomized design with 5 treatments and 4 replications consisted of 5 different lesser yam flour concentrations (0–30%) from total flour that had been used. Water content, texture, and crude fiber content were analyzed using Analysis of Variance (ANOVA) at 5% significance level and reducing sugar content was analyzed using regression equation. The result showed the addition of lesser yam flour can reduce water content. However, it can increase texture, crude fiber content, and reducing sugar content. As conclusion, the concentration of lesser yam flour affected the water content, texture, crude fiber, and reducing sugar in donut.
Fulltext View|Download
Keywords: donut; lesser yam flour; wheat flour

Article Metrics:

Article Info
Section: Research Articles
Language : EN
Recent articles
Effect of Lesser Yam Flour Addition on Water Content, Texture, Crude Fiber Content, and Reducing Sugar Content of Donut Made from Wheat Flour The Effect of Different Type Drying Methods on Chemical Characteristics and Microbiology of Goat Milk Powder Kefir Study in Agroindustry of Salted Egg: Length of Salting Process and Marketing Reach Aspects Yeast Detection in Mango Flavored Kefir from Small Scale Manufacture in Semarang, Central Java, Indonesia More recent articles
  1. Anggraeni, M. C., Nurwantoro, Abduh, S. B. M. 2017. Physicochemical properties of bread made from wheat flour and different sugar. Jurnal Aplikasi Teknologi Pangan 6(1): 52-56. DOI: 10.17728/jatp.214.(InBahasaIndonesia)
  2. AOAC. 2005. Official Method of Analysis of The Association of Official Analytical Chemist. Benyamin Franklin Station, Washington D.C
  3. Ariani, M., Ashari. 2003. Direction, constraints and importance of diversifying food consumption in indonesia. Forum Penelitian Agro Ekonomi 21(2): 99-112. DOI: 10.21082/fae.v21n2.2003.99-112.(InBahasaIndonesia)
  4. Asyari, M., Afrianto, E., Pratama, R.I. 2016. Dumbo catfish fortification as a source of protein against the preference of sweet potato donut. Jurnal Perikanan Kelautan 7(2): 71-79. (In Bahasa Indonesia)
  5. Azhar, M. 2009. Inulin as a prebiotic. Jurnal Ilmiah Ilmu Pengetahuan dan Teknologi 12(1): 1-8. (In Bahasa Indonesia)
  6. Cegielka, A., Tambor. 2012. Effect of inulin on the physical, chemical and sensory quality attributes of polish chicken burgers. Journal of Food Research 1(1): 169-178. DOI: 10.5539/jfr.v1n1p169
  7. Dewi, C., Purwoko, T.J., Pangastuti, A. 2005. Production of reducing sugar from rice brans substrate by using Rhizopus oryzae. Jurnal Bioteknologi 2(1): 21-26. DOI: 10.13057/biotek/c020104.(InBahasaIndonesia)
  8. Fajri, N., Hidayat, F., Juliani. 2018. The effect of adding red pasta beet tuber (Betavulgaris l.) and long fermentation against organoleptic donuts. Jurnal Agriovet 1(1): 95-108. (In Bahasa Indonesia)
  9. Halwan, C.A., Nisa, F.C. 2015. Making of gembili and rice bran noodles (study of proportion wheat flour: gembili and additioning of rice bran). Jurnal Pangan dan Agroindustri 3(4): 1548-1559. (In Bahasa Indonesia)
  10. Harijono, Estiasih, T., Sunarharum, W. B., Suwita, I. K. 2012. Hypoglycaemic effect of water soluble polysaccharides extracted from gembili (Dioscorea esculenta) by various methods. Jurnal Teknologi dan Industri Pangan 13(1): 1-8. (In Bahasa Indonesia)
  11. Murdani, H. 2010. Secret of Making Sweet Bread. AgroMedia Pustaka, Jakarta. (In Bahasa Indonesia)
  12. Nosoh, Y., Sekiguchi, T. 1991. Protein Stability and Stabilization Through Protein Engineering. Ellis Horwood Limited, England
  13. Prabowo, A.Y., Estiasih, T., Purwantiningrum, I. 2014. Gembili (Dioscorea esculenta L.) as food contain bioactive compounds : a review. Jurnal Pangan dan Agroindustri 2(3): 129-135. (In Bahasa Indonesia)
  14. Pusuma, D.A., Praptiningsih, Y., Choiron, M. 2018. The characteristics of fiber-rich white bread substituted by coconut dreg flour. Jurnal Agroteknologi 12(1): 29-42. DOI: 10.19184/j-agt.v12i1.7886.(InBahasaIndonesia)
  15. Richana, N., Sunarti, T. C.. 2004. Physicochemical characteristic of flour and starch from Canna, Amorphophallus and Dioscorea. Jurnal Pascapanen 1(1): 29-37. (In Bahasa Indonesia)
  16. Suastuti, N.G.A.M.D.A. 2008. Moisture content and acid numbers from coconut oil made in the traditional and fermented way. Jurnal Kimia 3(2): 69-74. (In Bahasa Indonesia)
  17. Winarti, S., Susiloningsih, E.K.B., Fasroh, F.Y.Z. 2017. Characteristics of dry noodle with flour substitution gembili and addition of gms plastiziser (gliserol mono stearat). Jurnal Agrosaintek 11(2): 53-62. DOI: 10.21107/agrointek.v11i2.3069.g2374.(InBahasaIndonesia)

Last update:

No citation recorded.

Last update:

No citation recorded.