Profil tekstur dan warna getuk dengan variasi lemak padat
Getuk is an Indonesian food made from cassava, which is steamed and then mashed finely and topped with grated coconut. Research on getuk in Indonesia is currently minimal. Solid fats like margarine and butter have been proven to improve the quality of bread products. Getuk is divided into 6 treatmen...
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| Format: | Article |
| Language: | English |
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Universitas Trunojoyo Madura
2025-01-01
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| Series: | Agrointek |
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| Online Access: | https://journal.trunojoyo.ac.id/agrointek/article/view/22783 |
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| author | Muhammad Iqbal Fanani Gunawan Soraya Kusuma Putri Rizka Qurrota A'yun |
| author_facet | Muhammad Iqbal Fanani Gunawan Soraya Kusuma Putri Rizka Qurrota A'yun |
| author_sort | Muhammad Iqbal Fanani Gunawan |
| collection | DOAJ |
| description | Getuk is an Indonesian food made from cassava, which is steamed and then mashed finely and topped with grated coconut. Research on getuk in Indonesia is currently minimal. Solid fats like margarine and butter have been proven to improve the quality of bread products. Getuk is divided into 6 treatments, including control treatment and a combination of solid fats such as butter, and margarine. The analyses conducted include texture profile, color, and moisture content. The addition of solid fats has been shown to have a significant difference in the texture parameters of Hardness, Gumminess, and Chewiness, but it did not have a significant effect on the Resilience parameter. The combination of butter and margarine resulted in a significant decrease in the Springiness and Cohesiveness parameters. Overall, the addition of solid fats had an impact on increasing brightness (L*) and shifting the color towards yellow tendencies (positive b*). The addition of solid fats did not significantly affect the moisture content of getuk. |
| format | Article |
| id | doaj-art-8abc7b92fb014c54b6460d7b4d35077a |
| institution | Kabale University |
| issn | 1907-8056 2527-5410 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Universitas Trunojoyo Madura |
| record_format | Article |
| series | Agrointek |
| spelling | doaj-art-8abc7b92fb014c54b6460d7b4d35077a2025-01-27T10:43:11ZengUniversitas Trunojoyo MaduraAgrointek1907-80562527-54102025-01-0119120621410.21107/agrointek.v19i1.227839271Profil tekstur dan warna getuk dengan variasi lemak padatMuhammad Iqbal Fanani Gunawan0Soraya Kusuma Putri1Rizka Qurrota A'yun2Teknologi Pangan, Universitas Tidar, MagelangTeknologi Pangan, Universitas Tidar, MagelangGizi, Universitas Tidar, Magelang,Getuk is an Indonesian food made from cassava, which is steamed and then mashed finely and topped with grated coconut. Research on getuk in Indonesia is currently minimal. Solid fats like margarine and butter have been proven to improve the quality of bread products. Getuk is divided into 6 treatments, including control treatment and a combination of solid fats such as butter, and margarine. The analyses conducted include texture profile, color, and moisture content. The addition of solid fats has been shown to have a significant difference in the texture parameters of Hardness, Gumminess, and Chewiness, but it did not have a significant effect on the Resilience parameter. The combination of butter and margarine resulted in a significant decrease in the Springiness and Cohesiveness parameters. Overall, the addition of solid fats had an impact on increasing brightness (L*) and shifting the color towards yellow tendencies (positive b*). The addition of solid fats did not significantly affect the moisture content of getuk.https://journal.trunojoyo.ac.id/agrointek/article/view/22783cassavacolor analysisgetuksolid fattexture profile analysis |
| spellingShingle | Muhammad Iqbal Fanani Gunawan Soraya Kusuma Putri Rizka Qurrota A'yun Profil tekstur dan warna getuk dengan variasi lemak padat Agrointek cassava color analysis getuk solid fat texture profile analysis |
| title | Profil tekstur dan warna getuk dengan variasi lemak padat |
| title_full | Profil tekstur dan warna getuk dengan variasi lemak padat |
| title_fullStr | Profil tekstur dan warna getuk dengan variasi lemak padat |
| title_full_unstemmed | Profil tekstur dan warna getuk dengan variasi lemak padat |
| title_short | Profil tekstur dan warna getuk dengan variasi lemak padat |
| title_sort | profil tekstur dan warna getuk dengan variasi lemak padat |
| topic | cassava color analysis getuk solid fat texture profile analysis |
| url | https://journal.trunojoyo.ac.id/agrointek/article/view/22783 |
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