Jurnal Penelitian Pascapanen Pertanian最新文献

{"title":"THE EFFECT OF CHICKEN FEET GELATIN TO CHARACTERISTIC OF JELLY CANDY","authors":"M. Miskiyah, J. Juniawati, N. Oktafia, S. Batubara","doi":"10.21082/jpasca.v18n2.2021.87-92","DOIUrl":"https://doi.org/10.21082/jpasca.v18n2.2021.87-92","url":null,"abstract":"Jelly candy is a soft textured candy processed with hydrocolloid components such as gum, pectin, agar, starch, carrageenan, gelatin. These are used to modify the chewy texture. This study aimed was to determine the effect of the combination of chicken feet gelatin and agar on the quality of jelly candy. Processing of chicken feet gelatin jelly candy based on Caeccar et.al (2018) method by modification. The study used a completely randomized design (CRD) with one factor, five levels and three replications. The factors studied were the ratio of chicken feet gelatin and agar 80:20; 60:40; 40:60; 20:80; 0:100. Product quality characteristics observed in this study were water content, ash content, reducing sugar content, sucrose content, and organoleptic quality. The results showed that the combination of chicken feet gelatine and agar were significantly affected water, ash, reducing sucrose content. Jelly candy with a treatment combination of 80% chicken feet gelatine and 20% agar was the best treatment. The results of the analysis of the candy were water content of 11.02± 0.04%, ash content of 0.89± 0.00%, reducing sugar content of 10.83± 0.01%, sucrose content of 50.68± 0.28%. The organoleptic test results showed that chicken feet gelatine improved the texture and taste of jelly candy.","PeriodicalId":329229,"journal":{"name":"Jurnal Penelitian Pascapanen Pertanian","volume":"14 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-08-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126425684","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"INHIBITING ACTIVITY OF ANGIOTENSIN CONVERTING ENZYME-1 BY BEAN PROTEIN HYDROLYSATE GENUS PHASEOLUS","authors":"Tejasari Tejasari, Faiqotul Aulia, Nurdiana Agustina","doi":"10.21082/jpasca.v18n2.2021.75-86","DOIUrl":"https://doi.org/10.21082/jpasca.v18n2.2021.75-86","url":null,"abstract":"Kidney bean (Phaseolus.vulgaris L. Chitra) and lima bean (Phaseolus lunatus L. Sweet) hydrolysates were obtained by alcalase and flavourzyme hydrolysis of the bean seed protein. Peptide in the bean hydrolysates, with hydrophobic amino acids had been studied for their inhibitory ACE-1 activity preventing transformation into ACE-2 that prevention hypertension. This study aimed to measure inhibitory ACE-1 activity of protein hydrolyzates from the bean Phaseolus genus spp. grown in Jember, and its solubility. The bean protein (19.8-20,2%) was extracted using isoelectric precipitation at pH 4-4,6. The extract were hydrolyzed at pH 8-9 for alcalase and pH 7 for flavourzyme, followed with inactivation at 80-85 o C. ACE-1 inhibitory activity was measured based on the amount of hippuric acid (HA) formed by the hydrolysis of Hippuryl-His-Leu (HHL) in spectrophotometry detection method (228 nm). The ultra chromatography evaluation showed that the protein hydrolysates of kidney bean contained higher hydrophobic amino acids (455.5 mg/g protein) compare to those of lima bean (350 mg/g protein). Protein hydrolysates of both beans from alcalase hydrolysis have higher ACE-1 inhibitory rather than those from flavourzyme. Protein hydrolysate from Phaseolus spp bean protein hydrolysis by alcalase, contain small molecular weight peptides (3.9-22.6 kDa) high ACE-1 inhibition ability (83 -88%), and therefore suggested as antihypertensive nutraceuticals. Highest solubility of protein hydrolysate resulted from alcalase hydrolysis of both beans were observed at pH 8-9, while those resulted from flavorzyme hydrolysis were at pH 7.","PeriodicalId":329229,"journal":{"name":"Jurnal Penelitian Pascapanen Pertanian","volume":"111 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-08-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134328984","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"OPTIMIZATION OF RESISTANT STARCH FROM BANANA FLOUR CV. MAS KIRANA OFF GRADE TO PRODUCE YOGURT PREBIOTIC","authors":"Stp MSi Ermi Sukasih, nFN Widaningrum, nFN Setyadjit, W. Haliza","doi":"10.21082/JPASCA.V18N1.2021.9-20","DOIUrl":"https://doi.org/10.21082/JPASCA.V18N1.2021.9-20","url":null,"abstract":"The banana of CV. Mas Kirana off-grade can be processed into banana flour with high resistant starch content which functions as a prebiotic. This study aims to optimize the content of resistant starch (RS) type 3 in the produce of banana flour. Modified banana flour cv. Mas Kirana with highest RS content will then be used to substitute skim milk in making prebiotic banana yogurt and are analyzed for its sensory properties. Data were processed using design expert 11.0 with three factors, namely X1 (Lactic acid bacterial concentration (LAB), X2 (fermentation time), X3 (retrogradation time). The optimization result was 109 CFU/mL of lactic acid bacteria concentration, 24 hours of fermentation time, and 37,60 hours of retrogradation time. The resulting banana flour cv Mas Kirana has 83,95% of resistant starch, 29,24% of yield, 3,60 of logarithmic lactic acid bacteria, and 4,49 of pH value. Its application to the production of banana yoghurt prebiotic replacing 80% skim milk, was acceptable to panelists in terms of color, aroma, viscosity, taste, and overall acceptance.","PeriodicalId":329229,"journal":{"name":"Jurnal Penelitian Pascapanen Pertanian","volume":"31 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-07-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132662728","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"EXTRACTION, CHARACTERIZATION AND APPLICATION OF CHITOSAN DERIVED FROM MAGGOT (BLACK SOLDIER FLY) WASTE AS EDIBLE COATING FOR RED GRAPES (Vitis vinifera)","authors":"S. Wahyuni, Ranti Selvina, P. Puspita, H. T. Prakoso, P. Priyono, S. Siswanto","doi":"10.21082/JPASCA.V18N1.2021.45-56","DOIUrl":"https://doi.org/10.21082/JPASCA.V18N1.2021.45-56","url":null,"abstract":"Black Soldier Fly (BSF) farming showed an increasing trend in the past 5 years. The production process generates a leftover, that is the exuviae which are still untapped. BSF exuviae contain chitin and chitosan which can be utilized in various fields, one of which is fruit preservatives. Grapes (Vitis vinifera) is known to have many benefits and has a content of vitamins A, B, C, and E but it has a short shelf life. The purpose of this study was to characterize chitosan from BSF exuviae and choose the best edible coating method to be applied to grapes to prolong the grape’s storage time. Characterization includes physical condition, percent solubility, degree of deacetylation, and yield of the chitosan. Then, edible coating tests were carried out with 2% acetic acid solvent followed by two different methods, namely dyeing method with 5, 10 and, 15 minutes immersion time and spray method with a chitosan solution concentration of 0,5%, 1%, 1,5%, 2 %, and 2,5%. The results showed that chitosan extracted from BSF exuviae produced a physical appearance in the form of white brown powder with 55% solubility and a degree of deacetylation of 91,88%. The chitin yield is 16,2%, followed by the chitosan yield of 4,8%. The best edible coating method which can maintain the physical appearance of grapes and inhibiting fruit decayed was obtained by dipping method at a concentration of 2,5% for 10 minutes. Based on the overall observations, however, the results obtained from the dip and spray method were not significantly different.","PeriodicalId":329229,"journal":{"name":"Jurnal Penelitian Pascapanen Pertanian","volume":"47 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-07-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115562125","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"CHARACTERISTIC OF PHYSICOCHEMICAL AND SENSORY CASSAVA STICK WITH THE SUBSTITUTION OF FERMENTED CASSAVA BAGASSE FLOUR","authors":"Zukryandry Zukryandry, B. Hidayat, S. Shintawati","doi":"10.21082/JPASCA.V18N1.2021.21-30","DOIUrl":"https://doi.org/10.21082/JPASCA.V18N1.2021.21-30","url":null,"abstract":"Part of the cassava that can be used as a food product is usually starch and and the waste is cassava bagasse. Fermented cassava bagasse flour is a modified semi-solid fermentation product using yeast Saccharomyces cerevisiae which has almost the same quality as modified cassava flour (mocaf), but fermented cassava bagasse flour has advantages compared to mocaf flour, namely high protein content and cheaper production costs. Fermented cassava bagasse flour has various functions which can be used as raw material for the manufacture of various processed products, one of which is cassava stick. The research objective was to see the formulation of fermented cassava bagasse flour to the sensory characteristics of the resulting cassava stick. The study was conducted using a completely randomized design (CRD) including 5 treatment methods, namely cassava starch substituted by fermented cassava bagasse flour 5% (B1), 10% (B2), 15% (B3), 20% (B4) and 25% (B5), each treatment was repeated 3 times. Based on the sensory results, it was obtained that 15% (B3) fermented cassava bagasse flour substitution treatment was the best choice of cassava stick product by panelists. The results of the analysis of cassava stick products were hardness test 3,77 µ (kg / cm2) ; swelling ratio 18,33% ; moisture content 2,20% ; ash content 0,14% ; protein content 10,00% ; fat content 21,00% ; fiber content 0,17%; carbohydrate content 66,49% and total dietary fiber 21,24%.","PeriodicalId":329229,"journal":{"name":"Jurnal Penelitian Pascapanen Pertanian","volume":"117 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-07-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128336475","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"CHARACTERIZATION OF SORGUM MUFFIN (Sorghum bicolor) OF KD 4 VARIETY WITH SOAKING GRAIN AND SORGUM FLOUR CONCENTRATION TREATMENT","authors":"Ita Yustina, A. Nurhasanah, S. Antarlina","doi":"10.21082/JPASCA.V18N1.2021.37-44","DOIUrl":"https://doi.org/10.21082/JPASCA.V18N1.2021.37-44","url":null,"abstract":"By processing sorghum grains into flour, the use of sorghum grains to support food diversification can be made more varied. The research objective was to determine the physical and chemical properties of sorghum muffins and changes of physical properties of sorghum muffins during storage. The research uses a completely randomized design with two factor, grain soaking duration (hours) and ratio of concentration of whole sorghum flours with gluten flour (%) and consists of nine treatments combination. The result shows that treatment has a significant effect on the power expansion, degree of brightness, fat, and preference for organoleptic properties. The best treatment was 24-hours of soaking, 25% whole sorghum flour, 75% gluten flour that produces expanded power at 138,83%, degree of brightness (L) at 67.03, redness (a) at +4.33, yellowness (b) at +27.37, water content of 12.59%, protein content of 6.95%, fat content of 2.46%, score of color at 3.20, texture score at 3.13, aroma score at 3.16, taste score at 3.24, and for overall acceptance at 3.53 (like). Changes of physical properties of sorghum muffins during storage for 3 days can be explained with the linear equation. For all parameter (weight loss, volume loss, brightness loss), the value of constant a in the equation of sorghum muffin was lower than control muffin that indicated quality loss of sorghum muffins is higher than control muffin. Increasing the concentration of sorghum flour resulted a decrease in the quality of the muffins. The soaking treatment of the seeds in making sorghum flour can maintain the quality of the muffin.","PeriodicalId":329229,"journal":{"name":"Jurnal Penelitian Pascapanen Pertanian","volume":"50 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-07-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"117289461","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"EXTRACTION OF BIOACTIVE COMPONENTS OF KETEPENG CINA (Senna alata L.) LEAFS USING ULTRASONIC AND MACERATION METHODS ON VARIOUS SOLUTION CONCENTRATIONS","authors":"Adnan Nur Avif, Ardhi Billih Yaqhsa","doi":"10.21082/JPASCA.V18N1.2021.31-36","DOIUrl":"https://doi.org/10.21082/JPASCA.V18N1.2021.31-36","url":null,"abstract":"Ketepeng cina Senna alata L. is one of the plant species growing in the tropical climate whose leaves have various bioactive components. It has been used as a traditional medicine to treat skin diseases. Ketepeng cina has been cultivated in several regions in Indonesia and the results are exported abroad to be used as medicinal raw materials. So far, the plant extraction process is still using the maceration method. This method is simple but has weaknesses in time consumption making it less efficient. The extraction method by ultrasonic waves promises more efficient extraction process than the maceration method. The purpose of this study was to determine the differences in extraction techniques and solvent concentration on the concentration of phytochemical constituents in ketepang cina leaves. The research design used a completely randomized design with two factorial patterns. The first factor was the technique of extracting Ketepeng cina leaves (maceration, ultrasonication), and the second factor was the concentration of solvent/ethanol (40%, 70%, 96%) The observation parameters included analysis of the content of total phenolic compounds, flavonoids, and tannins. The results showed that the use of the ultrasonication technique provided efficiency in extraction time compared to the maceration technique. The use of 70% ethanol resulted in higher concentrations of total phenolic and flavonoid compounds (28,17 mgGA/g) and (17,61 mgQE/g), but the highest concentration of tannins produced by 96% ethanol solvent was 6,78 mgAT/g.","PeriodicalId":329229,"journal":{"name":"Jurnal Penelitian Pascapanen Pertanian","volume":"141 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-07-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123853901","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"THE EVALUATION OF AVOCADO (Persea americana Mill.) MATURITY LEVEL USING IMAGE PROCESSING TECHNOLOGY","authors":"F. Aprilliani, Dheni Atmiasih, Andika Ristiono","doi":"10.21082/JPASCA.V18N1.2021.1-8","DOIUrl":"https://doi.org/10.21082/JPASCA.V18N1.2021.1-8","url":null,"abstract":"The purpose of this research was to determine the relationship between the maturity level of avocado and color changes using simple device such as smartphone camera. Avocado with 3 different maturity level A1:<80%, A2:80-85%, and A3:>85% were collected from local farmer in Bandungan, Central Java. The quality evaluation was carried out on 99 avocado (weight of 366±16 g) which included the evaluation of mass loss (%), firmness (kg/mm2), total soluble solids (°brix), and color changes (picture of fruit were taken using smartphone camera and analyzed using Photoshop CC 2019 from Adobe and converted into HSI values). The data were analyzed using two-factorial completely randomized design (CRD) with factor design are the level of maturity and storage time of the avocado. The results indicated that the maturity level were significantly different (p≤0.05) for mass loss, firmness and total soluble solids (TSS) of avocado during storage. The relationship between maturity level and color changes shows the MAPE (mean absolute percent error) value for hue, saturation, intensity ranges between 3,31-6,11%; 11,12-15,79%, and 6,10-6,49% with the light intensity of 527,77 lux. The results indicate that the image processing on smartphone camera is able to describe the level of maturity based on the color changes of avocado during storage with the same treatment conditions.","PeriodicalId":329229,"journal":{"name":"Jurnal Penelitian Pascapanen Pertanian","volume":"29 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-06-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122164452","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"PENGARUH SUHU DAN LAMA PEMANASAN SAAT PROSES BLANSING TERHADAP SIFAT KIMIA, FISIKOKIMIA DAN FISIK TEPUNG UBI KAYU","authors":"P AyuDianPratiwi, S. Nurdjanah, Tanto Pratondo Utomo","doi":"10.21082/jpasca.v17n2.2020.117-125","DOIUrl":"https://doi.org/10.21082/jpasca.v17n2.2020.117-125","url":null,"abstract":"Pengolahan ubi kayu segar menjadi tepung merupakan salah satu alternatif untuk mengatasi sifat fisiologis ubi kayu yang mempunyai umur simpan yang relatif singkat. Akan tetapi, pada umumnya tepung ubi kayu yang diproses secara tradisional dari gaplek memiliki beberapa kelemahan. Kelemahan ini antara lain kurang mengembang pada tingkat proporsi yang tinggi, tekstur produk relatif keras, serta aroma apek (musty) ubi kayu kering yang terbentuk karena reaksi lanjut dari proses kerusakan fisiologi pasca panen saat penjemuran gaplek. Komponen aroma musty ini sering kali masih terbawa ketika diaplikasikan pada produk olahannya. Upaya untuk memperbaiki kualitas tepung umbi-umbian telah banyak dilakukan termasuk penggunaan panas. Blansing dalam air panas telah dilaporkan dapat memperbaiki kualitas produk kering berbasis hortikultur. Tujuan penelitian ini adalah mengevaluasi pengaruh perbedaan suhu dan lama blansing dalam terhadap sifat fisikokimia dan morfologi granula tepung ubi kayu. Metode blansing menggunakan air panas bersuhu 50C, 55C dan 60℃ selama 5 menit, 7,5 menit dan 10 menit sebelum pegeringan dan penepungan. Hasil penelitian menunjukkan suhu dan lama pemanasan berpengaruh terhadap sifat fisikokimia tepung ubi kayu. Semakin tinggi suhu dan semakin lama pemanasan menyebabkan penurunan kadar air, kadar abu, kadar amilosa, meningkatkan kelarutan dan swelling power, serta menyebabkan perubahan morfologi granula atau butiran tepung. Effect of Temperature and Heating Time During Blanching Process on Physicochemical and Morfologi Properties of Cassava FlourProcessing of fresh cassava into flour is one alternative to overcome the physiological properties of cassava which has a relatively short shelf life. However, in general, traditionally processed cassava flour has several disadvantages such as low dough development, less acceptable texture and flavor when used as main material in bakery products, as well as other food products. Many efforts to improve the quality of cassava flour have been carried out, including the use of heat treatments. Hot water pretreatment has been reported to be beneficial for improving quality of dried horticulture commodities. The purpose of this study was to evaluate the effect of temperature and length of blanching on physicochemical properties of cassava flour. The method was carried out by blanching cassava chip in hot water at 50C, 55C and 60℃ for 5,7,5 and 10 minutes before drying and milling. The results showed the temperature and duration of heating affected the physicochemical properties and granular morphology of cassava flour. The higher the temperature and the longer the blanching cause a decrease in water content, ash content, amylose content, increase solubility, increase swelling power, and slightly changed the granular structures.","PeriodicalId":329229,"journal":{"name":"Jurnal Penelitian Pascapanen Pertanian","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-12-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129487058","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"PENGARUH PERBANDINGAN TEPUNG REBUNG (Dendrocalamus asper) DAN TEPUNG TERIGUTERHADAP KARAKTERISTIKKIMIA DAN KARAKTERISTIK SENSORI COOKIES","authors":"Doddy A Darmajana, Novi Wulandari, Rima Kumalasari, A. Irwansyah","doi":"10.21082/JPASCA.V16N1.2019.41-48","DOIUrl":"https://doi.org/10.21082/JPASCA.V16N1.2019.41-48","url":null,"abstract":"Cookies adalah camilan selingan praktis yang menjadi pilihan masyarakat saat ini dengan rasa yang manis, gurih seimbang, dan memiliki nilai fungsional bagi kesehatan. Rebung merupakan tunas muda bambu yang memiliki manfaat bagi kesehatan akan tetapi, semua rebung mengandung HCN (asam sianida) yang merupakan senyawa beracun dengan konsentrasi beragam. Tujuan penelitian ini adalah mensubstitusi sebagian tepung terigu dengan tepung rebung dalam formula pembuatan cookies. Manfaat penelitian untuk diversifikasi produk olahan pangan lokal dan diharapkan menambah alternatif  olahan pangan lokal dan meningkatkan nilai ekonomis rebung. Metode penelitian menggunakan eksperimental dengan rancangan percobaan acak lengkap dengan perlakuan prosentase substitusi tepung rebung dan suhu pemanggangan. Hasil penelitian menunjukkan kadar HCN pada tepung rebung tanpa perebusan sebesar 29.0621 ppm, dengan perebusan 20 menit sebesar 4,86 ppm, dan perebusan 40 menit sebsar 4,32 ppm. Nilai IC50 pada tepung rebung tanpa perebusan sebesar 597,7900 ppm, dengan perebusan 20 menit sebesar 2495,7371 ppm, dan perebusan 40 menit sebsar 4644,2749 ppm. Tepung rebung dengan waktu 20 menit digunakan sebagai tepung dalam penelitian selanjutnya. Waktu pemanggangan cookies rebung berpengaruh terhadap respon organoleptik dan kadar air cookies. Waaktu pemanggangan yang digunakan adalah 10 menit, 12 menit, dan 15 menit. Waktu pemanggan cookies rebung terpilih berdasarkan respon organoleptik dan kadar air adalah waktu pemanggangan 10 menit berdasarkan respon organoleptik (rasa manis, warna cokelat, kerenyahan, aroma, dan after taste pahit) dan kadar air sebesar 3,4606. Influence of Ratio of Bambooshoot Flour (Dendrocalamus asper) and Wheat Flour on The Chemical Characteristics and Sensory Characteristics of CookiesThe aims of this research are to determine the influence of the ratio of bamboo shoot flour with wheat flour to the chemical and sensorycharacteristics of cookies. The research method uses experimental methods, completely randomized design with one treatment, namely the ratio of bamboo shoot flour with wheat flour. Ratio of bamboo shoot flour and wheat flour consists of 3 levels, namely: 1:2, 2: 1 and 3: 1. All experimental unit data averaged three replications. The experimental results of HCN levels showed that bamboo shoots without boiling flour were 29.0621 ppm, with boiling of 20 minutes of 4.86 ppm, and boiling of 40 minutes of 4.32 ppm. While the results of the flour composition experiment showed that the ratio of bamboo shoot flour and wheat flour significantly affected the water content, ash, protein, fat and crude fiber content of cookies made. The higher the level of bamboo shoot flour(3:1), the higher the ash content of cookies(2,53%), the lower the level of protein cookies(5,46%), the lower the fat content of cookies(19,17%), and the higher the level of crude fiber cookies(13,80%).Ratioof bamboo shoot flour and wheat flour significantly affected the sensory properties","PeriodicalId":329229,"journal":{"name":"Jurnal Penelitian Pascapanen Pertanian","volume":"424 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-01-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115856113","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}