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Julianti, Elisa
Department Of Food Technology, Faculty Of Agriculture, Universitas Sumatera Utara, Medan 20152, Indonesia
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Physicochemical and Functional Characterization of Egg Replacer Based on Protein Isolate, Starch, and Hydrocolloid Nursya Sitorus; Elisa Julianti; Ridwansyah Ridwansyah
Jurnal Rekayasa Pangan dan Pertanian Vol 3, No 4 (2015): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

The research was aimed to study the physicochemical and functional characteristics of egg replacer based on soy protein isolate, whey protein isolate, corn starch, guar gum, and xanthan gum. The research had been performed using non factorial completely randomized design with 12 levels and 3 repetition. Ratio of the threatment of soy protein isolate, corn starch, and guar gum (E1 = 70% : 29,5% : 0,5% ; E2 = 70% : 29,0% : 1,0% ; E3 = 70% : 28,5% : 1,5%), soy protein isolate, corn starch, and xanthan gum (E4 = 70% : 29,5% : 0,5% ; E5 = 70% : 29,0% : 1,0% ; E6 = 70% : 28,5% : 1,5%), whey protein isolate, corn starch, and guar gum (E7 = 70% : 29,5% : 0,5% ; E8 = 70% : 29,0% : 1,0% ; E9 = 70% : 28,5% : 1,5%), whey protein isolate, corn starch, and xanthan gum (E10 = 70% : 29,5% : 0,5% ;   E11 = 70% : 29,0% : 1,0% ; E12 = 70% : 28,5% : 1,5%), and whole egg powder. Parameters analyzed were water content, ash content, protein content, fat content, carbohydrate content, foam capacity, foam stability, emulsion capacity and activity, color, and density.The results showed that the egg replacer based on with  soy protein isolate, whey protein isolate, corn starch, and hydrocolloid (guar gum, and xanthan gum) had the different the physicochemical and functional characteristics. Egg replacer had the different physicochemical and functional characteristics with control. The egg replacer from soy protein isolate, corn starch and xantan gum with the ratio of 70%:29,5%:0,5% had the physicochemical and functional properties that comparable than those of egg flour. Keywords:, Corn starch, hydrocolloid, protein isolate
Evaluation of Effect of Egg Replacer in Cake Making Nova Sarifah Dewi; Elisa Julianti; Zulkifli Lubis
Jurnal Rekayasa Pangan dan Pertanian Vol 3, No 4 (2015): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

The research was aimed to evaluate the functional characteristics and sensory quality of cakes made of soy protein isolate, whey protein isolate, corn starch, guar gum, and whole egg powder. The research had been performed using a non factorial completely randomized design with 7 levels and 3 repetitions. The egg replacer composition were E1 = whey protein isolate, corn starch, and guar gum (12,0 g : 5,2 g : 1,0 g)  ; E2 =  soy protein isolate, corn starch, and guar gum (12,0 g : 5,2 g : 1,0 g ); and E3 =  whole egg powder (18,2 g). Parameters analyzed were water content, ash content, protein content, fat content, crude fiber content, carbohydrate content, specific volume, browning index and organoleptic (color, flavor, aroma, texture). The results showed that the cake with different egg replacer composition had different physicochemical and sensory characteristics. The cake made by using egg replacer from whey protein isolate, corn starch, and xanthan gum (12,0 g : 5,2 g : 1,0 g ) had the good physicochemical quality and accepted by panelists . Keywords: Egg replacer, cake, whole egg powder
Phsysico-chemical and Sensory Characteristics Evaluation of Bread from Composite Flour (Rice, Cassava, Potato Starch and Soybean) with the Addition of Xanthan Gum Forianus Waruwu; Elisa Julianti; Sentosa Ginting
Jurnal Rekayasa Pangan dan Pertanian Vol 3, No 4 (2015): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

This study was conducted to determine the physical, chemical and sensory characteristic of bread from composite flour (rice, cassava, potato starch and soybean) with the addition of xanthan gum. The study used a completely randomized design with two factors : the propotion of  rice flour : cassava flour: potato starch : soybean  in composite flour (T) ; (30 : 50 : 5 : 5 ; 30 : 50 : 10 : 10 ; 30 : 40 : 25 : 5 ; 30 : 40 : 20 : 10 and 100%) and concentration of xanthan gum (G) ; (0%, 0,5% dan 1%). The parameters analyzed were then analyzed physico-chemically include proximate analysis, color, texture and sensory characteristics. The results showed that interaction of  flour proportion in composite flour and xanthan gum concentration had highly significant effect on physicochemical properties (specific volume, browning index, moisture, ash, protein, fat and fiber content),had significant effect on carbohydrate content, but had no significant effect on texture and sensory properties of bread . Propotion of rice flour, cassava, potato starch and soybean 30 : 50 : 10 : 10 in composite flour and 0,5% xanthan gum produced bread with the acceptable quality based on physicochemical properties although they still had the lower sensory properties compared than bread produced from 100% wheat flour. Keywords : bread, composites flour, xanthan gum
The Making of Gluten and Egg Free Cake from Composite Flour of Rice, Cassava, Potato Starch, and Soybean with The Addition of Hydrocolloid Bosvin Abdalla Tambunan; Elisa Julianti; Ismed Suhaidi
Jurnal Rekayasa Pangan dan Pertanian Vol 3, No 4 (2015): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

The research was aimed to study the physical, chemical, and sensory characteristics of  cake from composite flour of rice, cassava, potato starch, and soybean with the addition of hydrocolloid. This study used a completely randomized design with two factors, i.e : the proportion of rice flour: cassava flour : potato starch : soybean : xanthan gum in composite flour (T) : (30% : 50% : 15% : 4,5% : 0,5% ; 30% : 45% : 15% : 9,5% : 0,5% ; 30% : 40% : 15% : 14,5% : 0,5% and 100% wheat flour as control) and some type of egg replacer (G) : soy isolate protein, soy isolate protein : corn starch : guar gum and egg flour as control (36,4 g ; 24 g : 10,4 g : 2 g ; 36,4 g). The parameters analyzed were volume, browning index, texture, moisture content, ash content, protein content, fat content, carbohydrate content, crude fiber content, hedonic value of colour, aroma, flavor, and texture. The results showed that the ratio of rice flour, cassava flour, potato starch, soybean and xanthan gum  had highly significant effect on volume, texture, moisture content, ash content, protein content, fat content, carbohydrate content, crude fiber content, hedonic value of colour, aroma, flavor, and texture. Type of egg replacer gave highly significant effect of the volume, browning index, protein content, fat content and carbohydrate content but had no significant effect on texture, moisture content, ash content, crude fiber content, hedonic value of colour, aroma, flavour and texture. Interaction of the two factors had highly significant effect on volume, browning index, fat content, and carbohydrate content. Proportion of rice, cassava, potato starch, soybean and xanthan gum  (30% : 45% : 15% : 9,5% : 0,5) and soy isolate protein : corn starch : guar gum produced cake with the best quality. Keywords : cake, composite flour, egg free,  egg replacer, gluten free
PENGARUH PERLAKUAN AWAL (PRE TREATMENT) TERHADAP MUTU TEPUNG UBI JALAR UNGU (Effect of Pretreatment on Purple Fleshed Sweet Potato Flour) Putri Ika Irwan; Elisa Julianti; Mimi Nurminah
Jurnal Rekayasa Pangan dan Pertanian Vol 6, No 3 (2018): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

ABSTRACT   The purpose of this research was to find the effect of pre treatment on purple flesh sweet potato flour quality. This research was using factorial randomized block design with one factor, namely the method of pre treatment (P): (soaking in citric acid 2000 ppm followed by blanching, soaking in sodium metabisulphite 2000 ppm followed by blanching, blanching, and control). The results showed that the pre treatment had highly significant effect on the value of the color (oHue) and bulk density, had significant effect on the redness (a*), yellowness (b*), browning index, and anthocyanin content and had no significant on the lightness (L*), moisture content, organoleptic test of color and aroma the purple flesh sweet potato flour.   Keywords: , Blanching, Citric Acid, Pre treatment, Purple Flesh Sweet Potato Flour, Sodium Metabisulphite. ABSTRAK.   Tujuan penelitian ini adalah untuk mengetahui pengaruh perlakuan awal terhadap mutu tepung ubi jalar ungu. Penelitian ini menggunakan rancangan acak kelompok non faktorial, yaitu perlakuan awal (P): (perendaman asam sitrat 2000 ppm dilanjutkan dengan blansing, perendaman natrium metabisulfit 2000 ppm dilanjutkan dengan blansing, blansing, dan kontrol). Hasil penelitian menunjukkan bahwa perlakuan awal memberikan pengaruh berbeda sangat nyata terhadap nilai warna (oHue) dan densitas kamba, memberikan pengaruh berbeda nyata terhadap kemerahan (a*), kekuningan (b*), indeks pencoklatan, dan kadar antosianin, serta memberikan pengaruh berbeda tidak nyata terhadap kecerahan (L*), kadar air, dan organoleptik warna dan aroma tepung ubi jalar ungu.   Kata kunci: Asam Sitrat, Blansing, Natrium Metabisulfit, Perlakuan Awal, Tepung Ubi Jalar Ungu.  
Pengaruh Perbandingan Tepung Terigu dengan Tepung Ubi Jalar Ungu dan Penambahan Xanthan Gum Terhadap Mutu Donat Riska Amelia; Elisa Julianti; Mimi Nurminah
Jurnal Keteknikan Pertanian Tropis dan Biosistem Vol 8, No 3 (2020)
Publisher : Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jkptb.2020.008.03.08

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh perbandingan tepung terigu dengan tepung ubi jalar ungu dan penambahan xanthan gum terhadap mutu donat, dan untuk mendapatkan formula donat dengan campuran tepung terigu dengan tepung ubi jalar ungu dan penambahan xanthan gum yang dapat diterima oleh konsumen. Penelitian ini menggunakan metode Rancangan Acak Lengkap dengan 2 faktor; pertama yaitu perbandingan tepung terigu dengan tepung ubi jalar ungu (P): P1= 100%:0%, P2= 90%:10%, P3= 80%:20%, P3=70%:30% dan P5= 60%:40%. Faktor kedua yaitu xanthan gum (G): G1= 0%, G2= 0.25%, G3= 0.5%. Perbandingan tepung terigu dengan tepung ubi jalar ungu memberikan pengaruh berbeda sangat nyata terhadap kadar air, kadar abu, kadar protein, volume pengembangan, indeks warna, organoleptik warna, organoleptik rasa, organoleptik tekstur, deformasi, hardness, gumminess, dan springiness. Penambahan xanthan gum memberikan pengaruh berbeda sangat nyata terhadap kadar air, kadar abu, kadar protein, kadar lemak, volume pengembangan, indeks warna, organoleptik warna, organoleptik aroma, organoleptik rasa, organoleptik tekstur, deformasi, hardness, gumminess, dan springiness. Komposisi donat terbaik adalah perlakuan perbandingan tepung terigu dengan tepung ubi jalar ungu 80%:20% dan penambahan xanthan gum 0.5% yang memiliki antosianin sebesar 238.5 mg/100g.
PERBAIKAN PROSES PENGERINGAN DAN PENGEMASAN KERUPUK OPAK DI PANCUR BATU Ridwansyah Ridwansyah; Elisa Julianti; Terip Karo Karo
Prosiding Seminar Nasional Program Pengabdian Masyarakat 2018: 2. Penguatan Inovasi Teknologi (Pangan, Pertanian, Energi, Transportasi) Bagi Pemerintah Daera
Publisher : Universitas Muhammadiyah Yogyakarta

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Abstract

Industri opak di Pancur Batu ini masih belum menggunakan kemasan untuk memasarkan opaknyasehingga sangat mudah terkontaminasi dan menyerap air kembali kalau udara sekitarnya lembab.Pengeringan juga masih penjemuran langsung dengan matahari.Untuk mengatasi persoalan diatas,perlu dilakukan perbaikan proses pengeringan opak dan diikuti dengan pengemasan opak yangakan dipasarkan. Penerapan iptek yang dilakukan yaitu penjemuran langsung matahari digantisecara bertahap dengan pengeringan surya. Pengemasan dilakukan dengan menggunakan plastikyang di paking. Pengeringan opak dengan alat pengering surya dan penjemuran matahari dilakukan pengukuran laju pengeringannya dengan waktu 8 jam dihasilkan opak dengan kadar air masing-masing sebesar 7,6 % dan 9,56%. Setelah 2,5 bulan penyimpanan dengan metode pengemasan yang berbeda opak tersebut dianalisa. Kadar air masing-masing menjadi 11,98% untuk opakyang dikemas dengan pelastik dan 13,72% untuk opak yang dikemas dengan goni biasa. Kadarabu adalah sama sebesar 2,16 (%bk) dan TPC masing-masing sebesar 67,86 dan 95,42koloni/gram. UKM telah memproduksi dan menjual opak ukuran kemasan 200 g dijual dengan hargaRp 2.000,- ukuran 500 g dengan harga Rp 4500,- dan ukuran 1000 g dengan harga Rp 9.000,-.Sangat berbeda jika UKM menjual dengan kemasan goni opak dijual dengan harga Rp 7000,- perkg. Terjadi Peningkatan nilai jual Rp 2.000,-/kg. Pemasaran opak kemasan pelastik UKM perminggu100 kg, jadi kalau penjualan perbulan mencapai 400 kg maka akan diperoleh harga penjualan Rp800.000,-. Jika biaya kemasan 10% dari harga jual yaitu sebesar Rp 360.000,-, akan diperoleh nilaitambah sebesar Rp 440.000,- perbulan.
KARAKTERISTIK FISIKOKIMIA MIKROENKAPSULAN ANTOSIANIN DARI LIMBAH CAIR PENGOLAHAN PATI UBI JALAR UNGU (Physicochemical Characteristics of Anthocyanin Microencapsulant from Wastewater of Purple Sweet Potato Starch Processing) Dessy Wiriani; Elisa Julianti; Hotnida Sinaga
Jurnal Teknologi & Industri Hasil Pertanian Vol 25, No 2 (2020): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtihp.v25i2.98-109

Abstract

Wastewater from starch processing of purple sweet potato (PSP) was rich in anthocyanin, so it can be used as raw material for natural pigments. Anthocyanin pigments are unstable under processing conditions so microencapsulation is carried out to maintain their stability. This study aims to evaluate the effect of maltodextrin concentration as an encapsulant agent on the physical and chemical characteristics of microencapsulant of anthocyanin derived from wastewater of PSP starch processing. Wastewater from PSP starch processing was concentrated using a water bath at 10 oC for 10 hours.  The crude extract of anthocyanin obtained then was microencapsulated by spray drying technique using maltodextrin as an encapsulant agent. Maltodextrin was added at concentration 15%, 25%, and 35% (w/w). The anthocyanin microencapsulants produced then were evaluated for their physical and chemical characteristics. The results showed the increasing of maltodextrin concentration will increase the L* value (lightness), b* value (greenness), ohue, solubility, hygroscopicity, but decrease the anthocyanin content, a* value (redness) and and antioxidant activity (IC50). The microstructure of anthocyanin microencapsulant has a spherical shape with a curve on its surface. The addition of 15% maltodextrin produces the best characteristics of anthocyanin microencapsulant with anthocyanin content 40.80 ppm, IC50 36.27 ppm, solubility 52.80% and color value (oHue) 11.17 (red purple). These characteristics indicate that anthocyanin microencapsulant from wastewater of PSP starch processing can be applicated as natural food colorant.Keywords: anthocyanin microencapsulant, purple sweet potato, wastewater, maltodextrin 
Diversifikasi produk melalui pemanfaatan tepung umbi-umbian lokal sebagai pengganti terigu pada UKM bakery di Kota Binjai Elisa Julianti; Ridwansyah Ridwansyah; Terip Karo-Karo; Halimatuddahliana Halimatuddahliana
Riau Journal of Empowerment Vol 1 No 2 (2018)
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (457.463 KB) | DOI: 10.31258/raje.1.2.10

Abstract

The bakery industry is one of the food industries that continues to increase along with the increase in income and changes in people's lifestyles. Increasing the number of bakery industries has an impact on the increasing demand for wheat flour, which in turn can threaten national food security. Faidah Catering Service and Baraqah Q Snack, Cake and Cookies are SME partners engaged in bakery industry in Binjai City. Based on the situation analysis, the problems of both SMEs are low production capacity and competition in the marketing. The use of wheat flour as the raw material makes their products become same as the products produced by other SMEs. The simple processing equipment causes a low production capacity. The proposed problem-solving method for SME partners is product diversification through the use of local tubers in the form of cassava flour and sweet potato flour as raw material. Increased production capacity is carried out by giving and training the use of production equipment in the form of dough mixers and oven grills with large capacity. The results of the activity indicate that the diversification of cake products and cookies using non-flour flour raw materials can be accepted by consumers and increase marketing.
PELATIHAN PENGOLAHAN KOPI TEPAT GUNA MENJADI MAKANAN DAN MINUMAN ANEKA RASA DAN WARNA Ameilia Zuliyanti Siregar; Tulus Tulus; Elisa Julianti
SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Vol 6, No 3 (2022): September
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jpmb.v6i3.10591

Abstract

ABSTRAKIndonesia merupakan salah satu negara pengekspor keempat kopi terbesar di dunia, setelah Brazil, Vietnam dan Kolombia. Kopi Arabica Aceh Tengah merupakan salah satu kopi spesialti dari Indonesia yang memiliki nilai ekonomi tinggi yang dibudidayakan di Desa Telagah. Desa Telagah, Kecamatan Sei Bingei, Kabupaten Langkat berlokasi 60.6 km dengan jarak tempuh 1 jam 37 menit dari Kota Medan. Petani kopi di daerah mitra di Desa Telagah, teridentifikasi memiliki pengetahuan rendah, keterampilan sederhana, modal terbatas dalam budidaya dan pengelolaan kopi belum maksimal. Oleh sebab itu, sangat penting dilakukan kegiatan Pengabdian Kemitraan Masyarakat (PKM) yang difokuskan untuk menganalisis faktor-faktor internal, eksternal, strategi pengembangan dan konservasi kopi, minuman penikmat rasa yang trendi masa kini. Kualitas kopi dipengaruhi oleh beberapa faktor seperti varietas kopi, pengendalian hama terpadu kopi, lokasi budidaya kopi, pemanenan kopi serta pengolahan pasca panen kopi. Kelompok petani kopi ‘Perteguhan-Telagah’, menjadi salah satu alternatif pemecahan masalah dengan menginisiasi ‘Model Edukop’, edukasi budidaya dan pengelolaan kopi diharapkan dapat mendukung ekonomi kreatif berkonsepkan ekosistem berkelanjutan, mengenalkan kepada masyarakat budidaya kopi sebagai wahana edukasi dan produksi sebagai minuman dan makanan olahan tepat rasa, tepat gizi, dan tepat guna yang meningkatkan kesejahteraan petani kopi. Rencana kegiatan PKM dilakukan dalam bentuk sosialisasi informasi, pelatihan, bimbingan teknis, dan pendampingan ke kepada mitra petani kopi serta masyarakat. Diprediksikan sumbangan mesin sangrai dan alat grinder pengabdian DRTPM Kemendikbudristek-USU 2022 kepada Poktan Kopi Perteguhan, dalam pengolahan dari kopi menjadi aneka minuman  Kopnaco (Kopi-Nata de Coco), Koptel (kopi-Telang), dan Kopcin (Kopi-Cincau) serta makanan dalam bentuk snek Pisang kopi keju (Piskoju), Mikop (mie kopi), Nasi goreng kopi (Naskop)  serta sambal kopi. Program PKM Kopi Telagah berbasiskan riset dan sinergitas dengan masyarakat untuk mencapai tujuan khusus mewujudkan Desa Telagah sebagai model harmoni masyarakat Sumatera Utara. Kata kunci: kopi; pengolahan; makanan; minuman; telagah ABSTRACTIndonesia is one of the fourth largest coffee exporting countries in the world, after Brazil, Vietnam and Colombia. Central Aceh Arabica Coffee is one of the specialty coffees from Indonesia has high economic value was cultivated in Telagah Village. Telagah Village, Sei Bingei District, Langkat Regency is located 60.6 km with a distance of 1 hour 37 minutes from Medan City. Coffee farmers in partner areas in Telagah Village determined with low knowledge, simple skills, limited capital in coffee cultivation and management. Therefore, it is important to carry out Community Partnership Service (PKM) activities which are very important to analyze internal and external factors, development and conservation strategies for coffee, a drink that is trendy today. Coffee quality is influenced by several factors such as coffee varieties, integrated coffee pest control, coffee cultivation locations, harvesting, and post-harvest processing of coffee. The 'Perteguhan-Telagah' coffee farmer group, became an alternative problem solving by initiating the 'Edukop Model', education on coffee cultivation and management is expected to support the creative economy with a sustainable ecosystem concept, introduce coffee cultivation to the community as a vehicle and production as a beverage and processed food. right taste, right nutrition, and right use that improve the welfare of coffee farmers. The PKM activity plan is carried out in the form of information dissemination, training, technical guidance, and assistance to coffee farmer partners and the community. It is predicted that the donation of roasting machines and grinding equipment for the Ministry of Education and Culture-USU's 2022 DRTPM service to the Perteguhan Coffee Poktan will increase the use of coffee processing into a variety of drinks,such as: Kopnaco (Kopi-Nata de Coco) drinks, Koptel (Telang-coffee), and Kopcin (Kopi-Cincau) as well as food,such as snacks, Banana coffee cheese (Piskoju), Mikop (coffee noodles), Coffee fried rice (Naskop) and coffee sauce. The PKM coffee of Telagah programme is based on research and synergy with the community to achieve the specific goal of realizing Telagah Village as a model of harmony for the people of North Sumatra. Keywords: coffee; management; food; drink; telagah
Co-Authors Aditia Warman Adrian Hilman Ameilia Zuliyanti Ameilia Zuliyanti Siregar Annatasya Risqa Erde Aprilia Simamora Bayu Pratomo Bosvin Abdalla Tambunan Claudia Virani Harefa Dessy Wiriani Diana Alemin Barus Diana Edy Syahputra Harahap Era Yusraini Erika Pardede Fachry Wirathama, Syahrinal Anggi Daulay Halimatuddahliana Fathia Rahmadini Ferlist Rio Siahaan Forianus Waruwu Hotnida Sinaga Iman Ginting Ismed Suhaidi Jasmine Aldrina Iswara Jhonny Simatupang Julaili Irni Juni Ario Linda Masniary Lubis Mimi Nurminah Mimi Nurminah Mimi Nurminah Nora Adriana Nova Sarifah Dewi Nursya Sitorus Pinem, Laura Juita Princen Rumahorbo Putri Ika Irwan Retni Kustiah Mardi Ati Ridwansyah Ridwansyah Ridwansyah Ridwansyah Ridwansyah Ridwansyah Ridwanti Batubara Ridwanti Batubara Ridwanti Batubara Riska Amelia Rona J Nainggolan Saharman Gea Sentosa Ginting Shahila Putri Ridhyanty Simatupang, Jhonny Syahira Addina Terip Karo-Karo Tulus Tulus Zulkifli Lubis Zulkifli Lubis Zulkifli Lubis Zulkifli Lubis