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All Journal Jurnal AGROTEKNOLOGI Jurnal Teknologi Pangan dan Gizi JRMA (Jurnal Riset Manajemen dan Akuntansi) agriTECH Jurnal Abdi Insani Peka: Jurnal Pengabdian Kepada Masyarakat ABDINE Jurnal Pengabdian Masyarakat

Tarsisius Dwi Wibawa Budianta

Universitas Katolik Widya Mandala Surabaya

Author-ID : 1145106

Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Mechanical Engineering Medicine & Pharmacology Nursing Physics Public Health Social Sciences Other

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Pengaruh Penambahan Kuning Telur Dan Maltodekstrin Terhadap Kemampuan Pelarutan Kembali Dan Sifat Organoleptik Santan Bubuk Kelapa (Cocos nucifera L.) Murtini, T. Dwi Wibawa Budianta, Harijono,
Jurnal Teknologi Pangan dan Gizi Vol 1, No 2 (2000)
Publisher : Widya Mandala Surabaya Catholic University

Penelitian bertujuan untuk mengetahui pengaruh penambahan kuning telur dan maltodekstrin terhadap kemampuan pelarutan kembali dan sifat organoleptik santan bubuk. Rancangan percobaan yang digunakan adalah Rancangan Acak Kelompok (RAK) Faktorial dengan 2 faktor yaitu konsentrasi kuning telur dan maltodekstrin masingmasing sebanyak 3 level perlakuan, yaitu 0,45 %; 0,60 %; 0,75 % dan 15 %; 20 %; 25 % dengan 3 kali ulangan. Analisa yang dilakukan pada produk akhir meliputi pengukuran kadar air, kemampuan pelarutan kembali, kadar lemak, total padatan terlarut, uji organoleptik (warna dan aroma). Hasil analisa keragaman menunjukkan bahwa maltodekstrin dan kuning telur berpengaruh sangat nyata terhadap kadar air, kemampuan pelarutan kembali, kadar lemak, dan total padatan terlarut santan bubuk. Terdapat interaksi antara maltodekstrin dan kuning telur terhadap kadar air, kadar lemak, dan kemampuan pelarutan kembali santan bubuk. Dari hasil pembobotan diketahui bahwa santan bubuk yang diperoleh dari kombinasi perlakuan maltodekstrin 20 % dan kuning telur 0,75 %, merupakan perlakuan terbaik. Santan bubuk tersebut mempunyai kadar air 4, 4016 %, kadar lemak 58,157 %, total padatan terlarut 26,30ÂºBrix, kemampuan pelarutan kembali 57,50 detik, panelis agak menyukai warna dan menyukai aroma dari santan bubuk tersebut.

PENGARUH KONSENTRASI MADU TERHADAP SIFAT FISIKOKIMIA DAN SIFAT ORGANOLEPTIK MINUMAN BELUNTAS-TEH HITAM DENGAN PERBANDINGAN 25:75% (B/B) Anggraeni, Octavia Carolina; Widyawati, Paini Sri; Budianta, Dwi Wibawa
Jurnal Teknologi Pangan dan Gizi Vol 15, No 1 (2016)
Publisher : Widya Mandala Surabaya Catholic University

Based on previous research is found the proportion of beluntas leaves powder and black tea the best of 25 : 75% (w/w). However, specially the discovery of the organoleptic properties (aroma and taste) that are less in demand by consumers and a decrease of total phenols, flavonoids, ability to scavenge free radicals, as well as the ability to reduce ferric (Fe3+) ion to ferrous (Fe2+) ion. One solution being taken to overcome these obstacles is the addition of honey as a sweetener and natural antioxidants. Research was conducted to determine the effect of honey concentration on physicochemical properties and organoleptic properties of functional beverage beluntas and black tea proportion of 25:75% (w/w). The research design was randomized block design with single factor. Factor that had been done the concentration of the honey including P1, P2, P3, P4, P5, and P6 (w/v). Each treatment had been repeated four times. The results showed that concentration of honey significantly affected on physicochemical properties and organoleptic properties of beverage product. Turbidity value was ranged from 6.31-20.14 NTU; pH value was ranged from 6.65-6.96; titratable acid was ranged from 0.0040-0.0177 mg gluconat acid/100 mL infusion; hue angle value was ranged from 25.49Âº-54.76Âº; and chroma value was ranged from 2.19-2.63. Appropiate concentration of honey to get the best treatment from organoleptic test was P6 with color value 7.14; flavour value 6.59; taste value 7.35; turbidity value 18.04 NTU; pH value 6.65; titratable acid value 0.0177 mg GAE/100 mL; hue angle value 25.49Âº; and chroma value 2.63.

PENGARUH PROPORSI TEPUNG DAUN BELUNTAS (Pluchea indica Less) DAN TEH HITAM TERHADAP SIFAT FISIKOKIMIA, SIFAT ORGANOLEPTIK, DAN AKTIVITAS ANTIOKSIDAN PRODUK MINUMAN Halim, Maria Olivia; Widyawati, Paini Sri; Budianta, Dwi Wibawa
Jurnal Teknologi Pangan dan Gizi Vol 14, No 1 (2015)
Publisher : Widya Mandala Surabaya Catholic University

Beluntas (Pluchea indica Less) is a plant that has been used as vegetables and medicine herb in Indonesia. Phytochemical compounds in beluntas leaves have antioxidant activity to prevent free radical that may cause degenerative diseases. One of beluntas utilization-product is functional beverage of beluntas leaves that substituted black tea. This research aimed to determine the effect of beluntas leaves powder and black tea proportion on physicochemical properties, senseory properties, and antioxidant activity of beverage product. The reasearch design used is randomized block design. Factor that will be researched is beluntas leaves powder and black tea proportion in the amount of 100:0; 75:25; 50:50; 37.5:62.5; 25:75; 12.5:87.5; dan 0:100% (w/w). The parameters observed are water content of beluntas leaves and black tea powders, phytochemical identification; physicochemical properties including color, pH, titratable acid, and turbidity; sensory properties including color, flavor, and taste; antioxidant activity using DPPH method, total phenol, total flavonoid, and iron ion reducing power. The results showed that the proportion of beluntas leaves powder and black tea significantly affected on physicochemical properties, senseory properties, and antioxidant activity of beverage product. Hue angle value ranged from 9.67-80.50; chroma value ranged from 2.66-8,36; pH value ranged from 6.04-6.74; titratable acid ranged from 14.24-64.92 mg chlorogenic acid/100 mL infusion or 7.19-64.92 mg gallic acid/100 mL; turbidity value ranged from 32.83-105.87 NTU; phenolic content ranged from 12.18-23.51 mg GAE/g sample, flavonoid content range from 2.54-9.18 mg CE/g sample, DPPH scavenging activity range from 14.95-29.60 mg GAE/g sample, dan iron ion reducing power ranged from 17.98-22.44 mg GAE/g sample. Based on the effectiveness test, the best treatment were beluntas leaves powder and black tea proportion in the amount of 25:75% (w/w).

PENGARUH KONSENTRASI PUTIH TELUR TERHADAP SIFAT FISIKOKIMIA DAN ORGANOLEPTIK SARI BUAH PALA (Myristicafragrans Houtt) F., Shanly Vivia; Trsinawati, Chatarina Yayuk; Budianta, Dwi Wibawa
Jurnal Teknologi Pangan dan Gizi Vol 13, No 1 (2014)
Publisher : Widya Mandala Surabaya Catholic University

The aim of research was to determine the effect of egg white concentration on physicochemical and sensory properties of nutmeg fruit juice. Randomized Block Design was used in this research with factor namely egg white concentration that consisted of six levels (0%, 1%, 2%, 3%, 4%, 5%). Each level was replicated four times. Parameter tested were pH, titratable acidity, precipitate percentage and sensory (preference of appearance, colour, and taste). Data were be analyzed with Analysis of Variance (ANAVA) (Î±= 5%). If ANAVA showed a significant effect, it was followed by Duncanâ€™s Multiple Range Test (Î±= 5%). The results showed that egg white concentration significantly affected on pH, titratable acidity and precipitate percentage. The higher egg white concentration, pH value and the percentage of precipitation increased, but titratable acidity decreased. pH value ranged from 3.20- 3.32, titratable acidity value ranged from 71 mL NaOH 0.1N/ 100 mL â€“ 80.92 mL NaOH 0,1N/ 100 mL, the percentage of precipitation ranged from 2.09% - 14.73%. Egg white concentration also significantly affected on the appearance that ranged from 4.71-5.87 (rather do not like â€“ rather like) and taste preferences ranged from 5.09-5.79 (neutral â€“ rather like), but did not significantly affect colour preferences thar ranged from 5.02- 5.33 (neutral â€“ rather like).

PENGARUH PROPORSI DAUN BELUNTAS (Pluchea indica less) DAN TEH HIJAU TERHADAP AKTIVITAS ANTIOKSIDAN PRODUK MINUMAN Setiokusumo, Christine; Widyawati, Paini Sri; Budianta, Dwi Wibawa
Jurnal Teknologi Pangan dan Gizi Vol 15, No 1 (2016)
Publisher : Widya Mandala Surabaya Catholic University

Beluntas has many benefits especially on its leaves because of the phytochemical contents. Therefore, beluntas needs to be combined with other ingredient that can increase the antioxidant activity. One of ingredient that can be combined with beluntas is green tea. Green tea is a beverage that is often consumed and has various health benefits, because of the polyphenol compound contents from flavonoid group, mainly catechins. This research was aimed to determine the effect of beluntas leaves and green tea proportion on antioxidant activity of beverage product. The design of this research used single factor randomized block design. Factors that were researched were beluntas leaves and green tea proportion with five level factors, which were P1, P2, P3, P4 and P5. The results showed that the proportion of beluntas leaves and green tea powder significantly affected on phytochemical compounds, total phenol, total flavonoids, DPPH scavenging activity, and iron ion reducing power. Phenolic content was ranged from 451.13-707.63 mg GAE/L sample, flavonoid content was ranged from 95.73-413.73 mg CE/L sample, DPPH scavenging activity was ranged from 193.38-277.79 mg GAE/L sample, and iron ion reducing power was ranged from 211.50-499.50 mg GAE/L sample. Total phenolic and total flavonoid contents were positively correlated with the ability to scavenge free radical DPPH and the ability to reduce iron ion. This means that the higher of phenolic and flavonoid contents in beluntas green tea beverage had the higher the antioxidant capacity. The results showed that P3 had the highest antioxidant activity.

PENGARUH SUHU PENYIMPANAN DAN PROPORSI TEH HIJAU: BUBUK DAUN KERING STEVIA (Stevia rebaudiana) TERHADAP AKTIVITAS ANTIOKSIDAN MINUMAN TEH HIJAU STEVIA DALAM KEMASAN BOTOL PLASTIK Tristanto, Nerissa Arviana; Budianta, Dwi Wibawa; Utomo, Adrianus Rulianto
Jurnal Teknologi Pangan dan Gizi Vol 16, No 1 (2017)
Publisher : Widya Mandala Surabaya Catholic University

Tea is a product that is often consumed with hot brewed and drink with the addition of sugar. Aternative substitution for sucrose is stevia sweetener. Green tea stevia beverages will be packaged in PET plastic into ready to drink products. This research is done to determine the effect of storage temperature and proportion of green tea: stevia dried leaf powder (Stevia rebaudiana) on antioxidant activity of green tea stevia beverage in plastic bottle packaging. The design of the study is a Randomized Block Design (RBD) factorial design with two factors. Factors that will be examined are differences in proportion of green tea stevia dried leaves powder which consist of five levels (100:0, 92:8, 84:16, 76:24, and 68:32 (w/w) in one gram sample) and storage temperature consists of two levels (refrigerator temperature (4-5Â°C) and room temperature (25-27Â°C)). The result showed that there where difference effect of total phenol, total flavonoid, DPPH free radical scavenging activity, iron ion reducing power on green tea stevia beverage. Total phenols, total flavonoids, iron ion reducing power, and DPPH Free Radical Scavenging Activity are 70.24-130.60 mg GAE/100 ml; 10.28-14.25 mg CE/100 ml; 27.38-95.24 mg GAE/100 ml; and 77.73-91.99 %. Total phenols, total flavonoids, iron ion reducing power, and DPPH Free Radical Scavenging Activity during storage at room temperature are 6.9759.71 mg GAE/100 ml; 2.71-10.44 mg CE/100 ml; 2.09-37.91 mg GAE/100 ml; and 38-65.84 %. Total phenols, total flavonoids, iron ion reducing power, and DPPH Free Radical Scavenging Activity during storage at refrigerator temperature are 28.13-104.13 mg GAE/100 ml; 4.95-42.56 mg CE/100 ml; 2.09-37.91 mg GAE/100 ml; and 42.52-70.63 %.

PENGARUH PENAMBAHAN MADU TERHADAP AKTIVITAS ANTIOKSIDAN MINUMAN BELUNTAS-TEH HITAM DENGAN PERBANDINGAN 25:75% (B/B) D., Eunike Intar; Widyawati, Paini Sri; Budianta, Dwi Wibawa
Jurnal Teknologi Pangan dan Gizi Vol 15, No 1 (2016)
Publisher : Widya Mandala Surabaya Catholic University

Pluchea indica Less plant usually only used as fresh vegetables and traditional medicine. Beluntas leaf contains many phytochemical compounds that act as antioxidants to prevent free radical. One of alternative utilization beluntas leaf is used as a drink that was packed in tea bag which is substituted black tea at 25: 75% (w/w) proportion and the addition of honey. This research was aimed to determine honey additon effect of antioxidants activity in Pluchea indica Less-black tea drink. The research design used was randomized block design with single factor. Factor that was researched is honey addition (P1, P2, P3, P4, P5, P6) on Pluchea indica Less-black tea drink at 25:75% (w/w) proportion. Each treatment was repeated four times. The results showed that honey additon effect of antioxidants activity in Pluchea indica Less-black tea drink. The addition of honey in Pluchea indica Less-black tea drink with various concentrations produced the total phenols ranged from 481.06-632.94 mg GAE/L sample, the total flavonoids ranged from156.18-196.80 mg CE/L sample, the DPPH free radical scavenging activity ranged from 324.13-389.49 mg GAE/L sample, and the iron ion reducing power ranged from 304.80-401.80 mg GAE/L sample. The antioxidant activity of Pluchea indica Less-black tea honey drink positively correlated with total phenols and total flavonoids. The addition honey in Pluchea indica Less-black tea drink to get the hightest antioxidant activity was P6 that had the hightest total phenol and flavonoid.

PENGARUH KONSENTRASI GULA, WAKTU PENGERINGAN DAN SUHU PENGERINGAN TERHADAP KADAR GULA REDUKSI, TOTAL FENOL, DAN VITAMIN C, SERTA KARAKTERISTIK RASA MANISAN SALAK PONDOH KERING Prastianti, Litarasmi; Budianta, Dwi Wibawa; Utomo, Adrianus Rulianto
Jurnal Teknologi Pangan dan Gizi Vol 15, No 2 (2016)
Publisher : Widya Mandala Surabaya Catholic University

Salak is one of climacteric fruit native to Indonesia and became a mainstay of horticultural commodities that are exported to foreign countries, such as China, Malaysia, and Singapore. Salak has a high production quantities, it is because salak can bear fruit throughout the year. Salak is rich in a number of functional nutritional components such as phenols and vitamin C, but it is easily damaged after harvest. One attempt to extend its shelf life is by processing salak into dried candied salak. In this study, candied dried salak pondoh made with various concentrations of sugar concentration, drying time and drying temperature. The use of these treatments aim to determine precise variation which is results dried candied salak with the best functional component content. This study uses data analysis in the form of a response surface model consists of three (3) factors which sugar concentration (40%; 60%; 80%), drying time (4 hours, 5 hours, 6 hours), and drying temperature (70Â°C, 80Â°C, 90Â°C), with three repetitions of samples. Parameters to be tested are reducing sugar, total phenolic, vitamin C content, and taste. Results of organoleptic taste test were analyzed using ANOVA, while optimization of reducing sugar, total phenolic, vitamin C content, analyzed with RSM (Response Surface Method) and Box-Behnken design using Minitab software 16. Variations in research led to an increase of reducing sugars and total phenol content but decrease of vitamin C content. Variation of the research did not leave a noticeable difference at Î± = 5% for the taste characteristic of candied dried salak pondoh. Based on the results obtained by the formula optimization, sugar concentration of 80%, drying time of 6 hours, a drying temperature of 70Â°C produce candied dried salak pondoh with the lowest reduction sugar content, and the highest total phenolic and vitamin C content.

PENGARUH PERBEDAAN PROPORSI TEPUNG DAUN SIRSAK (Annona muricata L.) DAN TEH HITAM TERHADAP AKTIVITAS ANTIOKSIDAN DALAM MINUMAN Budianta, Tarsisius Dwi Wibawa; Widyawati, Paini Sri; Haditanojo, Venny
Jurnal Teknologi Pangan dan Gizi Vol 18, No 1 (2019)
Publisher : Widya Mandala Surabaya Catholic University

Teh hitam merupakan salah satu produk yang kaya akan kandungan antioksidan. Tanaman sirsak (Annona muricata L.) yang awalnya ditanam secara komersial untuk diambil daging buahnya, sekarang juga diambil daunnya kerena telah ditemukan khasiat daun sirsak untuk kesehatan. Daun sirsak dan teh hitam keduanya mengandung senyawa fitokimia yang berperan sebagai antioksidan yang berpotensi untuk melawan radikal bebas dalam tubuh sehingga dapat menurunkan resiko penyakit degeneratif. Tingginya kandungan senyawa fitokimia dalam teh hitam dan daun sirsak diduga dapat saling menstimulasi aktivitas antioksidan dalam minuman. Rancangan penelitian yang digunakan adalah Rancangan Acak Kelompok dengan satu faktor yaitu perbedaan proporsi tepung daun sirsak dan daun teh hitam dengan enam taraf perlakuan yaitu 0:100, 10:90, 20:80, 30:70, 40:60, 50:50, dan 100: 0% (b/b) (sebagai kontrol), dengan 4 replikasi tiap perlakuan dan pengujian analisis varian dengan taraf signifikansi 5%. Parameter yang diuji adalah kadar fenol, kadar flavonoid, analisa aktivitas antioksidan dengan metode DPPH (2,2-diphenyl-1-picrylhydrazyl), kemampuan mereduksi ion besi, dan pengujian identifikasi senyawa fitokimia sebagai pendukung. Hasil penelitian menunjukkan terdapat pengaruh proporsi tepung daun sirsak dan teh hitam terhadap sifat fisikokimia, kadar total fenol, total flavonoid, kemampuan menangkal radikal DPPH dan kemampuan mereduksi ion besi pada produk minuman teh daun sirsak. Kadar total fenol berkisar antara 5,61-25,17 mg GAE/L sampel, kadar total flavonoid berkisar antara 0.83-4,48 mg CE/L sampel, kemampuan menangkal radikal DPPH berkisar antara 0,63-2,47 mg GAE/L sampel, dan kemampuan mereduksi ion besi berkisar antara 19,47-54,25 mg GAE/L sampel.

KAJIAN SUBSTITUSI TEPUNG TERIGU DENGAN MAIZENA PADA PEMBUATAN SOSIS SAPI RENDAH LEMAK (Low Fat Beef Sausage) Budianta, Tarsisius Dwi Wibawa; Srianta, Ign.; Natria, Ursula Angelika
Jurnal Teknologi Pangan dan Gizi Vol 5, No 1 (2004)
Publisher : Widya Mandala Surabaya Catholic University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33508/jtpg.v5i1.2387

Sausage is chopped and seasoned meat product with high nutritional value. Sausage was usually made of animal fat, but many people prefer to avoid too much animal fat consumption. This present research, beef sausage was made of corn oil (it was called low fat beef sausage. The aim of the research was to determine the effect of the substitution of wheat flour with maize on the physichochemical and sensory properties and to find the best proportion of wheat flour substitution. Block Randomized Design with single factor, i.e. the proportion of wheat flour and maize (3%: 0; 2,5%:0,5%; 2%:1%; 1,5%:1,5%; 1%:2%; 0,5%:2,5%; 0:3%) was used. The result of this research showed that wheat flour substitution with maize increased moisture and fat content, but decreased the protein content of the sausage. The substitution also increased juiciness, compactness, hardness and cohesiveness of the low fat beef sausage. Substitution of wheat flour at the proportion of wheat flour and maize 1.5%:1.5% resulted in the best properties of low fat beef sausage.

Co-Authors Andreas, Stefanie Lorily Andrew Joewono Andriani, Angelica Anggraeni, Octavia Carolina Angriani, Vivi Banua, Agnes Caroline D., Eunike Intar Dian I Y Ribka Stefanie Wongso, Paini Sri Widyawati, Tarsisius D B Fenny A K, Evelyn L W, Dian I Y Dyancandra, Gabriella Natasha Elisabeth Supriharyanti F., Shanly Vivia Haditanojo, Venny Halim, Maria Olivia Indah Kuswardani Jati, Ignasius Radix A.P. Juanda, Keiko Zefanya Kristyanto, Visi Saujaningati Lanny Agustine Maria Olivia Halim Natria, Ursula Angelika Nayottama, Ignasius Pamudji Anggaraksa Nekhasius Agus Sunarjanto Paini Sri Widyati Prastianti, Litarasmi Rr. Puruwita Wardani Setijawaty, Erni Setiokusumo, Christine Sitepu, Rasional Skalastika, Brigita Rambu Soepardi, H. Goeswono Srianta, Ignatius Suratno Suratno Thomas Aquinas Wijanarko Thomas Indarto Putut Suseno Trisnawati, Chatarina Yayuk Tristanto, Nerissa Arviana Utomo, Adrianus Rulianto Wahyudi Wibowo Werdani, Yesiana Dwi Wahyu Yuliana Yuliana

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