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All Journal Majalah Kulit, Karet, dan Plastik Pro Food Jurnal Aplikasi Teknologi Pangan Jurnal Agrotek UMMat Journal of Applied Food Technology Jurnal Mutu Pangan : Indonesian Journal of Food Quality AgriHealth: Journal of Agri-food, Nutrition and Public Health Jurnal Teknologi Pangan Jurnal Ilmiah Sains Advance Sustainable Science, Engineering and Technology (ASSET)
Sri Mulyani
Department Of Food Technology, Faculty Of Animal And Agricultural Sciences, Diponegoro University, Indonesia
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Education Electrical & Electronics Engineering Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Mathematics Physics Public Health Veterinary Other

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Nilai pH, Viskositas dan Hedonik Sari Buah Jeruk Manis dengan Penambahan Gelatin Tulang Ikan Bandeng Bambang Dwiloka; Farhan Taufiqul Rahman; Sri Mulyani
AgriHealth: Journal of Agri-food, Nutrition and Public Health Vol 2, No 2 (2021): October
Publisher : Research and Development Center for Food, Nutrition and Public Health (P4GKM) LPPM UNS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/agrihealth.v2i2.59482

Abstract

The stabilizer applied to sweet orange juice has properties as a clarifying agent, one of which is gelatin. Gelatin can be derived from collagen tissue of skin and bones animal, one of which is milkfish bone because fish contains high collagen. The effect of the clarifying agent on gelatin has an impact on sweet orange juice such as the degree of acidity, viscosity value and the level of consumer preference. This study aims to determine the values of pH, viscosity and hedonic for sweet orange juice with the addition of milkfish bone gelatin. The design of this study used completely randomized design with 5 treatments and 4 replications. The treatment given was the addition of milkfish bone gelatin to sweet orange juice, which was 0%; 0.2%; 0.4%; 0.6% and 0.8%. The data analysis method was carried out using the application of SPSS for windows 20.0. The results showed that the pH value was 4.695 to 4.733; viscosity value was 4.28 to 5.72 cP and hedonic scores 5 to 6 are obtained like to like very much. The best treatment in this study was the addition of 0.2% milkfish bone gelatin because it produced more efficient pH, viscosity and hedonic values.
Karakteristik Permen Karamel Susu Kedelai yang Dibuat dengan Penambahan Jahe Putih Cynthia Monica; Antonius Hintono; Sri Mulyani
Jurnal Teknologi Pangan Vol 4, No 2 (2020)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (265.777 KB) | DOI: 10.14710/jtp.2020.27682

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh penambahan jahe putih pada pembuatan permen karamel susu kedelai terhadap kadar air, tekstur, tingkat kemanisan, dan karakteristik organoleptik, yaitu warna, rasa, aroma, dan tekstur. Materi yang digunakan adalah bubuk jahe putih yang digunakan dalam pembuatan permen karamel susu kedelai dengan konsentrasi yang berbeda sesuai dengan perlakuan. Rancangan percobaan yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan 5 perlakuan dan 4 ulangan. Penelitian ini terdiri dari formulasi yang terbagi menjadi 5 perlakuan berupa penambahan jahe putih dengan konsentrasi 0%, 0,5%, 1%, 1,5%, dan 2%. Analisi data yang digunakan adalah Analysis of Variance (ANOVA) pada taraf signifikansi 5% dan dilanjutkan dengan Uji Wilayah Ganda dari Duncan untuk data kadar air. Sedangkan data uji organoleptik diuji dengan Kruskal-Wallis pada taraf signifikansi 5% dan dilanjutkan dengan uji lanjutan Mann-Whitney. Hasil yang didapatkan adalah penambahan jahe putih pada permen karamel susu kedelai memberikan pengaruh nyata (p<0,05) terhadap kadar air, tekstur, dan uji organoleptik. Penambahan jahe putih dengan konsentrasi 0,5-2% pada permen karamel susu kedelai mengakibatkan kadar air permen karamel semakin tinggi, rasa manis permen menurun, warna permen karamel menjadi semakin coklat, aroma langu pada permen semakin menurun, dan tekstur mengalami sedikit penurunan. Perlakuan terbaik adalah penambahan jahe putih dengan konsentrasi 1% pada permen karamel susu kedelai. This study aims to determine the effect of the addition of white ginger on the manufacture of soymilk caramel candy on water content, texture, sweetness level, and organoleptic characteristics, namely color, taster, flavor, and texture. The material used is white ginger powder used in the manufacture of soymilk caramel candy with different concentrations according to treatment. The experimental design used was a completely randomized design (CRD) with 5 treatments and 4 replications. This research consisted of a formulation which was divided into 5 treaments in the form of addition of white ginger with a concentration of 0%, 0,5%, 1%, 1,5%, and 2%. Analysis of the data used is the Analysis of Variance (ANOVA) at significance level of 5% and continued with the Double Regional Test from Duncan for water content data. While the organoleptic test data were tested with Kruskal-Wallis at a significance level of 5% and continued with the Mann-Whitney test. The results obtained were the addition of white ginger to soymilk caramel candy had a significant effect (p<0,05) on water content, texture, and organoleptic tests. The addition of white ginger with a concentration of 0,5-2% in soymilk caramel candy results in higher water content of caramel candy, the sweetness of candy decreases, the color of caramel candy becomes increasingly brown, the unpleasant flavor in candy decreases, and the texture experiences a slight decrease. The best treatment is the addition of white ginger with a concentration of 1% to soy milk caramel candy. 
Pengaruh Berbagai Metode Thawing Terhadap Kadar Protein dan Kadar Mineral Bakso dari Daging Ayam Petelur Afkir Beku Syafiq Fahruzaky; Bambang Dwiloka; Yoyok Budi Pramono; Sri Mulyani
Jurnal Teknologi Pangan Vol 4, No 2 (2020)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (331.891 KB) | DOI: 10.14710/jtp.2020.26559

Abstract

Ayam petelur afkir merupakan ayam petelur yang sudah berumur sekitar 80 minggu dengan persentase produksi menghasilkan telur dibawah 75%. Ayam petelur afkir dapat dimanfaatkan dagingnya untuk dibuat menjadi produk olahan bakso. Dalam pembuatannya bakso bahan berupa daging ayam petelur afkir dibekukan terlebih dahulu lalu dilakukan thawing dengan berbagai metode. Thawing merupakan proses penyegaran kembali setelah daging tersebut dismpan dalam bentuk beku sebelum diolah menjadi bakso. Jika metode thawing yang dilakukan tidak benar dapat menurunkan kualitas kimia daging karena adanya nutrisi larut air yang dapat hilang bersamaan dengan cairan yang keluar yang disebut drip. Penelitian ini bertujuan untuk mengetahui pengaruh berbagai metode thawing terhadap kadar protein dan kadar mineral bakso dari daging ayam petelur afkir beku. Bahan yang digunakan dalam  penelitian ini adalah daging ayam petelur afkir beku bagian dada, akuades, dan HCl. Penelitian menggunakan uji rancangan acak lengkap dengan variasi perlakuan yang diberikan adalah (T0) tanpa pembekuan dan thawing, (T1) thawing dengan air suhu ±20oC, (T2) thawing dengan air suhu ±30oC, dan (T3) thawing dengan air suhu ±40oC. Sampel yang telah diberi perlakuan thawing diolah menjadi bakso, kemudian dilakukan pengujian kualitas kimia yang meliputi kadar protein dan kadar mineral. Data hasil pengujian kadar mineral dianalisis secara deskriptif. Sedangkan data hasil pengujian kadar protein dianalisis dengan menggunakan uji Analysis of Variance (ANOVA) dengan taraf signifikansi 5% dan apabila terdapat perbedaan maka dilanjutkan dengan uji Duncan Multiple Range Test. Perlakuan thawing dengan berbagai metode dengan kisaran suhu 20-40oC memberikan hasil bahwa thawing dapat menurunkan kualitas kimia bakso daging ayam petelur afkir. Metode thawing yang menggunakan suhu semakin tinggi akan semakin meningkatkan kehilangan kadar protein dan kadar mineral. Post-laying hens are laying hens that are around 80 weeks old with a percentage of production producing eggs below 75%. Post-Laying hen meat can be used to processed meatballs. In its making, post-laying hens meat were frozen first and then thawed using various methods. Thawing is a process of refreshment after the meat is frozen in a frozen form before being processed into meatballs. If the thawing method is done improperly it can reduce the chemical quality of the meat due to the presence of water-soluble nutrients that can be lost together with the liquid that comes out called drip. This research aims to determine the effect of differences thawing method on the protein and mineral content of meatballs from frozen post-laying hens. The material used in this study was frozen post-laying hens breast meat, aquades, and HCl. This research used CRD test with variation of treatment given are (T0) without freezing and thawing, (T1) thawing with water temperature ± 20oC, (T2) thawing with water temperature ± 30oC, and (T3) thawing with water temperature ± 40oC. Samples that have been treated thawing are processed into meatballs, then chemical quality testing includes protein content and mineral content. Data from mineral content testing results were analyzed descriptively. While the data from protein content were analyzed using the Analysis of Variance (ANOVA) test with a significance level of 5% and if there are differences then proceed with the Duncan Multiple Range Test. Thawing treatment with various methods with a temperature range of 20-40oC gives results that thawing reduce the chemical quality of meatball from post-laying hens meat. If thawing uses a higher temperature it will further increase the loss of protein and mineral content.
Pengaruh Penggunaan F1 Grain Kefir sebagai Starter terhadap Kadar Alkohol, Total Khamir dan Kesukaan Kefir Optima Azalia Rohmani Surya Sari; Nurwantoro Nurwantoro; Antonius Hintono; Sri Mulyani
Jurnal Teknologi Pangan Vol 4, No 2 (2020)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (315.108 KB) | DOI: 10.14710/jtp.2020.24477

Abstract

F1 grain kefir merupakan starter induk turunan pertama dalam pembuatan kefir. Penelitian ini bertujuan untuk mengetahui pengaruh penggunaan starter F1 grain kefir terhadap kadar alkohol, total khamir dan kesukaan pada kefir optima. Rancangan penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan 5 perlakuan dan 4 kali ulangan, perlakuan yang diberikan yaitu  variasi konsentrasi starter grains kefir (F1), yaitu T0 = F1 grain kefir (tanpa pengenceran); T1 = 1 bagian F1 grain kefir : 6 bagian susu murni ; T2 = 1 bagian F1 grain kefir : 7 bagian susu murni ; T3 = 1 bagian F1 grain kefir : 8 bagian susu murni ; T4 = 1 bagian F1 grain kefir : 9 bagian susu murni. Hasil penelitian menunjukkan bahwa penggunaan variasi konsentrasi starter F1 grain kefir memberikan pengaruh nyata (P<0,05) terhadap kadar alkohol, total khamir dan kesukaan kefir).  Perlakuan penggunaan starter F1 grain kefir yang terbaik adalah perlakuan T3 (1 bagian F1 grain kefir : 8 bagian susu murni) dengan nilai kadar alkohol 0,36%, total khamir 7,86 cfu/ml dan kefir optima disukai panelis. F1 grain kefir is first starter of the mother culture in making kefir. This research aimed to determine the effect of using F1 grain kefir starter on alcohol content, total yeast and preference for kefir optima. This experimental design used Completely Randomized Design (CRD) with 5 time treatment and 4 replications, the treatment which given was a variation of the concentration starter grain kefir (F1), namely T0 = F1 grain kefir (without dilution); T1 = a part T1 grain kefir : 6 parts of pure milk ; T2 = a part of T1 grain kefir: 7 parts of pure milk ; T3 = a part of F1 grain kefir : 8 parts of pure milk ; T4 = a part of F1 grain kefir : 9 parts of pure milk. The results showed that the use of variations in the concentration of starter F1 grain kefir had a significant effect (P <0.05) on alcohol content, total yeast and kefir preferences. The best treatment for used F1 starter kefir was T3 (1: 8) treatment with an alcohol content of 0.36%, total yeast 7.86 cfu/ml and kefir optima preferred by panelist. 
Pengaruh Lama Fermentasi terhadap Total Asam, Total Bakteri Asam Laktat dan Warna Kefir Belimbing Manis (Averrhoa carambola) Sri Mulyani; Kusuma Melati Faizun Sunarko; Bhakti Etza Setiani
JURNAL ILMIAH SAINS Volume 21 Nomor 2, Oktober 2021
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (312.567 KB) | DOI: 10.35799/jis.21.2.2021.31416

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh lama fermentasi terhadap total asam, total bakteri asam laktat dan warna L*a*b* dari water kefir buah belimbing manis. Rancangan penelitian yang digunakan adalah rancangan acak lengkap (RAL), dengan 4 perlakuan dan 5 kali ulangan. Perlakuan yang  diteliti   adalah  variasi  lama  fermentasi  yaitu  12  jam  (t1),  24  jam  (t2),  36  jam  (t3),  dan  48  jam  (t4). Water kefir dibuat dari belimbing manis dengan menggunakan grain water kefir sebanyak 5%, sukrosa sebanyak 8%(b/v). Hasil penelitian menunjukkan bahwa lama fermentasi yang berbeda memberikan pengaruh nyata terhadap total asam, total bakteri asam laktat, nilai L* warna dan nilai a* warna serta tidak berpengaruh secara nyata (p>0,05) pada nilai b* warna. Semakin lama fermentasi dapat  meningkatkan total asam, total bakteri asam laktat, nilai L* warna serta menurunkan nilai a* warna.Kata kunci: Bakteri asam laktat; belimbing manis; water kefirFermentation Time Effect on Total Acid, Total Lactic acid Bacteria Color of Star Fruit Water KefirABSTRACTThis study aims to determine the effect of fermentation time on total acid, total lactic acid bacteria and color lab of sweet star fruit water kefir. The research design used was a completely randomized design (CRD), with 4 treatments and 5 replications. The experimental treatments were variation of fermentation time of 12 hours (t1), 24 hours (t2),36 hours (t3), and 48 hours (t4).  Water kefir is made from sweet starfruit using 5% water kefir grains and 8% sucrose. The results showed that different fermentation time had a significant effect on total acid, total lactic acid bacteria, color L* value and color a* value and had no significant effect (p.0,05) on color b* values. The longer the fermentation will increase the total acid, the total lactic acid bacteria, the L* color value and decrease the a* color value.Keywords: Lactic acid bacteria; star fruit; water kefir
Pengaruh Gelatin Tulang Ikan Bandeng (Chanos chanos) terhadap Mutu Frozen Yogurt Elva Hariana Puspa; Setya Budi Muhammad Abduh; Sri Mulyani
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 10 No. 1 (2023): Jurnal Mutu Pangan
Publisher : Department of Food Science and Technology (ITP), Faculty of Agricultural Technology, Bogor Agricultural University (IPB) in collaboration with the Indonesian Food and Beverage Association (GAPMMI), the National Agency of Drug and Food Control, and th

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jmpi.2023.10.1.8

Abstract

Frozen yogurt has the tendency to undergo recrystallization during storage, resulting in a sandy texture that necessitates the use of a stabilizer. The purpose of this study was to investigate the impact of milkfish bone gelatin on the quality of frozen yogurt, as the product may recrystallize during storage, leading to undesirable sandiness that requires a stabilizer. Various concentrations of milkfish bone gelatin stabilizer (0, 0.3, 0.6, and 0.9% (w/w)) were added to frozen yogurt, and the samples were tested for total solids, overrun, melting time, LAB profile, and sensory characteristics. The results showed that the addition of gelatin from milkfish bone increased total solids and melting time, decreased overrun, maintained the cell count of LAB, and softened the texture. However, there was no significant difference (p>0.05) observed in non-fishy aroma, white color, hedonic scores, and sour taste of frozen yogurts after one week of storage. The PCA analysis indicated distinct clusters between frozen yogurt with and without the addition of milkfish bone gelatin, which was consistent with ANOVA and Kruskal Wallis results. Based on the findings, the recommended treatment is to add 0.3% milkfish bone gelatin to frozen yogurt with a total solids content of 34.53%, overrun of 17.58%, melting time of 14.75 minutes, LAB profile of 4.2×108 CFU/mL, white color score of 7.64, non-fishy odor score of 8.40, sour taste score of 6.44, soft texture score of 7.88, and overall preference score of 8.20 (on a 1-10 scale).
Effects of Various Hydrocolloids on Physical, Sensory and Total Quality of Lactic Acid Bacteria on Frozen Yogurt with Corn Oil as Fat Sources Vinny Dwi Octavianti; Siti Susanti; Sri Mulyani
Journal of Applied Food Technology Vol 8, No 1 (2021)
Publisher : Dept. Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17728/jaft.9319

Abstract

This study aims to determine the effect of various hydrocolloid on the quality of frozen yogurt with corn oil as its fat sources The ingredients used in this work were skim milk, corn oil, yogurt starter, arabian gum, carrageenan, gelatin, water and sugar. The different types of hydrocolloids T0 (0%), T1 (0.5% Arabian gum), T2 (0.5% carrageenan), T3 (0.5% gelatin) were used as stabilizer in order to characterize the pH, overrun, melting time, sensory test and total lactic acid bacteria of frozen yogurt product. pH of frozen yogurt was measured using a pH meter. Melting time was measured using a stopwatch, overrun was measured using beaker glass, sensory tests were done by panelists and total lactic acid bacteria was measured by Total Plate Count (TPC). Results show significant differences (P<0.05) on overrun, melting time, sensory test in frozen yogurt obtained using various types of hydrocolloids but show no significant differences (P>0.05) on pH dan total lactic acid bacteria. The best treatment was the addition of 0.5% gelatin because it has an optimal melting time, overrun and highest sensory test.
The Effects of Extraction Temperature on the Physicochemical Properties of Mangrove-Derived Glucomannan (Bruguiera gymnorhiza) Jeki Wibawanti; Zulfanita; Norhaslinda Arun; Anang Mohamad Legowo; Sri Mulyani; Sapto Pamungkas
Advance Sustainable Science Engineering and Technology Vol. 6 No. 4 (2024): August-October
Publisher : Science and Technology Research Centre Universitas PGRI Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/asset.v6i4.1026

Abstract

This study investigates the impact of different extraction temperatures on the physicochemical properties of glucomannan derived from mangrove fruits (Bruguiera gymnorhiza). Various extraction temperatures ranging from 45°C to 85°C were utilized. Significant differences (p < 0.05) were observed in solubility (58.41% ± 2.45), total reducing sugar content (0.39% ± 0.09), yield (35.13 ± 2.95), and L* color value (71.97 ± 1.53), while no significant differences (p > 0.05) were found in a* and b* color values. These findings have implications for expanding the applications of Bruguiera and advancing research on Bruguiera glucomannan. Scanning electron microscopy (SEM) analysis revealed an increase in the cross-linking density of glucomannan molecules.
Co-Authors Al-Baarri, Ahmad Ni'matullah Anang M Legowo Antonius Hintono Azalia Rohmani Surya Sari Bambang Dwiloka Bhakti Etza Setiani Charliany Hetharia Cynthia Monica Diah Rahma Suryani Elva Hariana Puspa Farhan Taufiqul Rahman Fatika Ambarwati Galuh Hayu Kinasih Iwan Fajar Pahlawan Jeki Wibawanti Kusuma Melati Faizun Sunarko Neisya Rizki Adefatma Norhaslinda Arun Nurwantoro . Putra Candra Nugraha Rhema Nafiri Syalom Sapto Pamungkas Setya Budi Muhammad Abduh, Setya Budi Muhammad Setyabudi, Francis M.C. Sigit Siti Susanti Syafiq Fahruzaky Umar Santoso Vinny Dwi Octavianti Yessy Tania Afriyanti Yoyok Budi Pramono Yoyok Budi Pramono Yudi Pranoto Yulian Candra Setianto Zulfanita