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Detail Karya Ilmiah Dosen

Diana Widiastuti, Eka Herlina, Ade Heri Mulyati, Siti Warnasih

Judul : versification of Cassava Flour in the Manufacture of Gluten-Free Flakes Enriched with Dietary Fibers from Virgin Coconut Oil Waste Flour

Abstrak :
Food diversification is a way to strengthen national food security, for example by reducing the dependence on wheat flour
as a main raw material of various food products through the use of cassava flour. Cassava flour, a rich source of carbohydrates, can
be used in the making of flakes. In this study, the Virgin coconut oil (VCO) waste flour was added in cassava flour to produce
gluten-free cassava flour flakes with high dietary fiber contents. The six different formulas of flakes were used in this study with
addition of 0% (control), 10%, 20%, 30%, 40% and 50% coconut waste flour, respectively. Then, the chemical and microbiological
characteristics of the flakes were measured. Based on the proximate data, both flours have a good quality. The microbiological
analysis shows cassava flour and coconut waste flour have good sanitation and food safety. Results showed that flakes with 80%
cassava flour and 20% coconut waste flour are gluten-free and contain 2.52% water, 2.27% ash, 14.40% fat, 4.50% protein, 76.31%
carbohydrate, 8.56% dietary fiber. Therefore, it can be said that cassava flour flakes can serve as gluten-free and rich dietary fiber
ready-to-eat food

Tahun : 2016 Media Publikasi : Jurnal Internasional

Kategori : Jurnal No/Vol/Tahun : 6 / 1 / 2016

ISSN/ISBN : doi: 10.17265/2161-6264/2016.06.007

PTN/S : Universitas Pakuan Program Studi : KIMIA

Bibliography :
[1] Djaafar, and Rahayu. 2003. Cassava and Its Products.
Yogyakarta: Kanisius. (in Indonesian)
[2] Susanto, E. 2008. Cassava Flour and Its Products.
Yogyakarta: Kanisius. (in Indonesian)
[3] Murtiningsih, and Suryanti. 2011. The Making of Flour of
Tubers and the Product Variations. Jakarta: Agromedia
Pustaka. (in Indonesian)
[4] Rukmana, I. 1997. Cassava, Cultivation and Post Harvest.
Yogyakarta: Kanisius. (in Indonesian)
[5] Supriatna, D., Pohan, G., Suyacesa, Y., and Kusmayadi,
D. 2012. Study of the Utilization of Highly Fibrous
VCO-Waste Coconut Flour. Final Report, Center for
Agro Industry, Bogor. (in Indonesian)
[6] Widiastuti, D., and Ade, H. M. 2015. “Characteristics of
Traditional Market Waste Coconut Flour and VCO Waste
Coconut Flour.” Ekologia Journal 15 (1): 40-6. (in
Indonesian)

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Detail Karya Ilmiah Dosen

Diana Widiastuti, Eka Herlina, Ade Heri Mulyati, Siti Warnasih

Judul	:	versification of Cassava Flour in the Manufacture of Gluten-Free Flakes Enriched with Dietary Fibers from Virgin Coconut Oil Waste Flour
Abstrak	:	Food diversification is a way to strengthen national food security, for example by reducing the dependence on wheat flour as a main raw material of various food products through the use of cassava flour. Cassava flour, a rich source of carbohydrates, can be used in the making of flakes. In this study, the Virgin coconut oil (VCO) waste flour was added in cassava flour to produce gluten-free cassava flour flakes with high dietary fiber contents. The six different formulas of flakes were used in this study with addition of 0% (control), 10%, 20%, 30%, 40% and 50% coconut waste flour, respectively. Then, the chemical and microbiological characteristics of the flakes were measured. Based on the proximate data, both flours have a good quality. The microbiological analysis shows cassava flour and coconut waste flour have good sanitation and food safety. Results showed that flakes with 80% cassava flour and 20% coconut waste flour are gluten-free and contain 2.52% water, 2.27% ash, 14.40% fat, 4.50% protein, 76.31% carbohydrate, 8.56% dietary fiber. Therefore, it can be said that cassava flour flakes can serve as gluten-free and rich dietary fiber ready-to-eat food
Tahun	:	2016	Media Publikasi	:	Jurnal Internasional
Kategori	:	Jurnal	No/Vol/Tahun	:	6 / 1 / 2016
ISSN/ISBN	:	doi: 10.17265/2161-6264/2016.06.007
PTN/S	:	Universitas Pakuan	Program Studi	:	KIMIA
Bibliography	:	[1] Djaafar, and Rahayu. 2003. Cassava and Its Products. Yogyakarta: Kanisius. (in Indonesian) [2] Susanto, E. 2008. Cassava Flour and Its Products. Yogyakarta: Kanisius. (in Indonesian) [3] Murtiningsih, and Suryanti. 2011. The Making of Flour of Tubers and the Product Variations. Jakarta: Agromedia Pustaka. (in Indonesian) [4] Rukmana, I. 1997. Cassava, Cultivation and Post Harvest. Yogyakarta: Kanisius. (in Indonesian) [5] Supriatna, D., Pohan, G., Suyacesa, Y., and Kusmayadi, D. 2012. Study of the Utilization of Highly Fibrous VCO-Waste Coconut Flour. Final Report, Center for Agro Industry, Bogor. (in Indonesian) [6] Widiastuti, D., and Ade, H. M. 2015. “Characteristics of Traditional Market Waste Coconut Flour and VCO Waste Coconut Flour.” Ekologia Journal 15 (1): 40-6. (in Indonesian)
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