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Pudji - Hastuti
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PEMODELAN MATEMATIK PERUBAHAN PARAMETER MUTU KERUPUK SELAMA PENGGORENGAN DENGAN PASIR [Mathematical Modeling of Quality Parameter Changes of Chips During Sand Frying] Siswantoro - -; Budi - Rahardjo; Nursigit - Bintoro; Pudji - Hastuti
Jurnal Teknologi dan Industri Pangan Vol. 22 No. 1 (2011): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

Chip is a preferred food by all economic levels of society. Before consumption, chip is prepared by frying. There are different kinds of frying methods; one of them is conducted using sand as the heat transfer medium, known as “hot sand frying". Frying using sand is interesting because of the specific characteristics of the final product. First, the chip is not oily, so that it does not easily become rancid. Secondly, chip prepared by sand frying is easily returned to its crunchiness by heating it at medium temperature (between 35 - 450C). The general purpose of this research is to develop a frying process using sand as the heat transfer medium. The specific purpose of this research is to develop a mathematical model to explain the quality parameter changes during sand frying. This laboratory based experiment was conducted using river sand and ferric sand as the medium for hot transfer and raw chip as the sample food. Equipment used include tools for measuring physical and thermal properties, a sand frying machine, tachometer, thermocouple, data logger, interface, and a personal computer. The results show that the average deviation of the predicted values is less than 10%., which suggests that the proposed mathematical model has a reliable precision level.
POTENSI MIKROEMULSI β-KAROTEN DALAM MENGHAMBAT FOTOOKSIDASI VITAMIN C SISTEM AQUEOUS [The Potential Inhibition of Β-Carotene Microemulsion on Vitamin C Photooxidation in Aqueous Systems] Setyaningrum - Ariviani; Sri - Rahardjo; Pudji - Hastuti
Jurnal Teknologi dan Industri Pangan Vol. 22 No. 1 (2011): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (334.007 KB)

Abstract

Photooxidation in food system causes nutritional losses and produces undesirable flavor, toxic and color compounds, which make foods unacceptable to consumers. The objective of this research was to determine β–carotene microemulsion inhibitory effect on vitamin C photooxidation in aqueous food model. Into aqueous food models containing vitamin C (450 ppm for model 1; 300 ppm for model 2) 2% microemulsion or β–carotene microemulsion and erythrosine as photosensitizer, were added. The final β–carotene content in aqueous food model was equal to 0.6 or 12 ppm. The result indicated that microemulsion have ability to inhibit vitamin C photodegradation under light but did not show the ability under dark condition. The inhibitory effectiveness of both 6 and 12 ppm β-carotene microemulsion on vitamin C photodegradation were insignificant. The 6 ppm β-carotene microemulsion was proven to effectively inhibit vitamin C photooxidation in aqueous food model better than that of empty microemulsion or free β-carotene. The vitamin C photodegradation rate on model system 1 and 2 were 9.5 ± 2.48 and 6.4 ± 1.58 mg.L-1. hour-1 (β-carotene microemulsion); -14.8 ± 1.69 and -9.5 ± 1.23 mg.L-1. hour -1 (empty microemulsion); -16.0 ± 1.64 and -10.3 ± 0.46 mg.L-1. hour -1 (freeβ-carotene), respectively.
Co-Authors Budi - Rahardjo Nursigit Bintoro Setyaningrum - Ariviani Siswantoro - - Sri - Rahardjo