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PENGARUH LAMA PENYIMPANAN SELAMA DISTRIBUSI DAN PEMASARAN TERHADAP VIABILITAS BAKTERI ASAM LAKTAT DAN TINGKAT KEASAMAN PADA YOGURT MURBEI HITAM (Morus nigra L.) Oktavia, Hana Meliana; Kusumawati, Netty; Kuswardhani, Indah
Jurnal Teknologi Pangan dan Gizi Vol 14, No 1 (2015)
Publisher : Widya Mandala Surabaya Catholic University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (364.372 KB) | DOI: 10.33508/jtpg.v14i1.1514

Abstract

Yoghurt is the product from coagulation of milk that is produced from fermentation process of lactic acid bacteria (LAB), Lactobacillus bulgaricus (LB) and Streptococcus thermophilus (ST). Usually during storage and distribution, the viability of LB and ST decrease. Marketing and distribution method which is done by small scale industry is using combination storage on coolbox with 15oC-20oC during 10 hours and followed by storage on refrigerator with 5oC during 14 hours. The purpose of the research observe the effect of storage time on such condition. The research purposed to observe the effect of storage time during distribution and marketing on the viability of Lactic Acid Bacteria (ST and LB) and acidity levels in black mulberry yogurt. The research based on RBD (Randomized Block Design) single factor: the long of storage during distribution and marketing (1; 5; 9; 13; 17 and 21 days) with 4 replications. The parameters observed were pH, total acid and viability LAB (ST and LB). The data obtained were analyzed statistically with Analysis of Variance (ANOVA) and Duncan Multiple Range Test (DMRT) (α = 0.05). The long of storage during distribution and marketing gave significant affect on the viability of lactic acid bacteria and the acidity of the black mulberry yogurt. The longer of storage time, the lower LAB viability and pH, but higher total acid. The value of black mulberry yoghurt ALT LAB after 21 days of storage 9.1484 log cfu / ml with a pH value of yogurt 3.814, acidity Soxhlet Henkel 95.03 oSH and total of lactic 2.14%. Black mulberry yogurt during 13 days of storage and distribution is qualified to SNI with 9.5148 ALT log cfu/mL and a total of lactid acid 1.97%.
PENGARUH JENIS GULA DAN PENAMBAHAN SARI BUAH ANGGUR PROBOLINGGO TERHADAP SIFAT FISIKOKIMIA, VIABILITAS BAKTERI YOGURT, DAN ORGANOLEPTIK YOGURT NON FAT Tanaya, Catherine; Kusumawati, Netty; Nugerahani, Ira
Jurnal Teknologi Pangan dan Gizi Vol 13, No 2 (2014)
Publisher : Widya Mandala Surabaya Catholic University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (0.036 KB) | DOI: 10.33508/jtpg.v13i2.1509

Abstract

Yogurt is a fermented dairy products which is made from milk fermented by Lactobacillus delbrueckii ssp. bugaricus and Streptococcus salivarius ssp. Sugar like isomalt has a lower caloric value than sucrose can be used as an alternative sweetener in Yogurt. The experimental design used Randomized Block Design (RBD) with two factors, sugar as the nest, and Probolinggo’s grapes which nested on sugar used. Type of sugar used was sucrose and isomalt whereas Probolinggo grape extract was added consisting of 3 levels of 5% (v/v), 10% (v/v), and 15% (v/v) with 4 replications. The parameters observed were pH, acidity, syneresis, total lactic acid bacteria and sensory preferences of taste and texture). The obtained data analyzed statistically by ANOVA (Analysis of Varians) at α = 5%. If there was a significant difference, then it was continued by DMRT (Duncan's Multiple Range Test) test to determine which level of treatment that gives significant differences. Different types of sweeteners produced gave no significant effect on pH, acidity, syneresis, ALT, and color but it had significant effect on the taste of Yogurt. While the difference in concentration of grape extract had significant effect for all parameters. As high as grape concentration, pH, acidity, viability of lactic acid bacteria, and color had increased. The best Yogurt from all treatment was sucrose Yogurt with grape extract 15%, which had ALT 9,8 log cfu/mL, pH 4,642, total acid 27,63oSH, syneresis 1,11%,and consumer perception defined as like for color, slightly favored for taste. For best isomalt Yogurt was Yogurt with grape extract 15%, which had ALT 9,8 log cfu/mL, pH 4,610, total acid 27,88oSH, syneresis 1,71%, and consumer perception defined as like for color, rather liked for taste.
PENGARUH PROPORSI AIR DAN ETANOL SEBAGAI PELARUT TERHADAP AKTIVITAS ANTIOKSIDAN ANGKAK BIJI DURIAN DENGAN METODE PHOSPHOMOLYBDENUM DAN DPPH Subianto, Christine; Srianta, Ignatius; Kusumawati, Netty
Jurnal Teknologi Pangan dan Gizi Vol 12, No 2 (2013)
Publisher : Widya Mandala Surabaya Catholic University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (0.036 KB) | DOI: 10.33508/jtpg.v12i2.1487

Abstract

Angkak is rice fermented product by Monascus sp. Beside rice, durian seeds can be a substrate of Monascus sp. Monascus sp. produces some antioxidant metabolites during fermentation. The purpose of this research investigated the effect of proportion of water and ethanol as solvent for antioxidant activity of durian seeds angkak with phosphomolybdenum and DPPH method. The proportions of water and ethanol as solvents were 100:0 (E0) ; 80:20 (E20) ; 60:40 (E40) ; 40:60 (E60) ; 30:70 (E70) ; and 20:80 (E80) (v/v). ANOVA’s result (α=5%) showed that proportion of water and ethanol as solvent interacted pigment content and antioxidant activity of durian seeds angkak. Yellow pigment was dominant pigmen in durian seeds angkak. Ethanol 40% was most effective solvent and ethanol 80% was not effective solvent to extraction durian seeds angkak pigment. The higher antioxidant activity of durian seeds angkak was ethanol 40% (0,5876 mg AAE/g sample (wb)) for DPPH method and ethanol 0% (6,7899 mg AAE/g sample (wb) and 6,4247 mg GAE/g sample (wb)) for phosphomolybdenum method.
PENGARUH PENAMBAHAN BERBAGAI KONSENTRASI Na-CMC TERHADAP SIFAT FISIKOKIMIA DAN ORGANOLEPTIK ES KRIM SARI BIJI NANGKA Sudajana, Fanny Laurensia; Utomo, Adrianus Rulianto; Kusumawati, Netty
Jurnal Teknologi Pangan dan Gizi Vol 12, No 1 (2013)
Publisher : Widya Mandala Surabaya Catholic University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (0.036 KB) | DOI: 10.33508/jtpg.v12i1.1480

Abstract

Jackfruit seeds can be processed to a powder, starch, or extracted. Jackfruit seeds extract is simply processed from jackfruit seeds, its stages are shelling beans, boiling, extraction, and filtration. The utilization of jackfruit seeds extract in ice cream making is still unknown about how precisely the concentration of Na-CMC so it will produce a good quality of jackfruit seed extract ice cream. This is because there are some components in jackfruit seed extract that can bind water like starch and soluble fibers so hopefully the addition of Na-CMC can be reduced. In this study, a Randomized Blocked Design is used. A concentration Na-CMC (0.5%, 0.75%, 1%, 1.25%, 1.5%), used as a factor and each treatment was repeated five times. Testing parameters includes the physicochemical properties (viscosity, overrun, total solids and the rate of melting) and organoleptic (test preference for softness of the ice crystals and rate of melting in the mouth). Furthermore, the data obtained were analyzed statistically using ANOVA test (Analysis of Variance) at = 5% and DMRT (Duncan's Multiple Range Test) with = 5%. Weighting test is also performed to determine which treatment is the best. The addition of various concentrations of Na-CMC gave a significantly different effect on the viscosity, overrun, total solids, the rate of melting, and organoleptic. The higher the concentration of Na-CMC viscosity, overrun, total solids increased, and the lower the rate of melting. Ice cream with jackfruit seed extract concentration of 1.25% Na-CMC most preferred to the softness of the ice crystals in the mouth, while the seeds of jackfruit ice cream sari with Na-CMC concentration of 0.75% preferred to melting in the mouth. Based on the weighting test, treatment of jackfruit seed ice cream sari with the addition of 1.25% Na-CMC is the best treatment.
PENGARUH JENIS GULA DAN KONSENTRASI EKSTRAK THE HIJAU TERHADAP KARAKTERISTIK FISIKOKIMIA, VIABILITAS BAKTERI ASAM LAKTAT, DAN ORGANOLEPTIK YOGURT NON FAT Taniaji, Suzanna; Kusumawati, Netty; Kuswardhani, Indah
Jurnal Teknologi Pangan dan Gizi Vol 15, No 1 (2016)
Publisher : Widya Mandala Surabaya Catholic University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (425.689 KB) | DOI: 10.33508/jtpg.v15i1.1526

Abstract

Yogurt is a fermented milk product which utilizes two kinds of lactic acid bacteria, Streptococcus thermophillus (ST) dan Lactobacillus bulgaricus (LB). Utilization of another kind of sugar such as isomalt, which has lower amount of calories compared to sucrose, may be used as an alternative sweetener in yogurt product. Addition of green tea extract is expected to act as natural colorant and aroma and flavor enhancer. The research used experimental design of Randomized Block Design (RBD) nested with two factors: the type of sugar and green tea extract concentrastion with 4 replications. The parameters observed are pH acidity, syneresis, total of lactic acid bacteria, and organoleptic properties (preferences of taste, aroma, and color). The data obtained were statistically analyzed by ANOVA test (Analysis of Variance) at α=5% and continued with Duncan’s Multiple Range Test to determine the level of treatment which has significant difference. The selection of the best treatment is done by Effectiveness Index test. The use of different types of sugar have no significant effect on pH, acidity, syneresis, and total lactic acid bacteria (BAL), while the difference in the concentration of green tea extract was significantly different to acidity, syneresis, and total lactic acid bacteria. Differences in the concentration of green tea extract with isomalt resulted in increasing acidity, syneresis, and total lactic acid bacteria. Utilization of sucrose resulted significant difference in 15% green tea extract concentraion. The use of sucrose has higher acceptability compared to isomalt. Taste properties between sugar and isomalt yogurt is significantly different, while aroma and color is insignificant, which isomalt is in 'rather liked' category. 20% concentration of green tea extract is concluded to be the best treatment, with properties of sucrose-utilized yogurt are 4.532 pH, 0.70% acidity, 5.09% syneresis, 9.4605 log cfu/mL Total Plate Count (TPC), while properties of isomalt yogurt are 4.508 pH, 0.81% acidity, 8.44% syneresis, 9.8743 log cfu / mL TPC.
PENGARUH VARIASI PROPORSI SARI BIT MERAH DAN SUSU UHT TERHADAP SIFAT FISIKOKIMIA, MIKROBIOLOGIS DAN SENSORIS YOGHURT Susanto, Yanny; Nugerahani, Ira; Kusumawati, Netty
Jurnal Teknologi Pangan dan Gizi Vol 13, No 1 (2014)
Publisher : Widya Mandala Surabaya Catholic University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (90.578 KB) | DOI: 10.33508/jtpg.v13i1.1499

Abstract

Yoghurt is a fermented milk product with activity of Lactic Acid Bacteria (LAB), Streptococcus thermophilus (ST) and Lactobacillus bulgaricus (LB). Red beet juice has attractive purplish red color which is a betalain pigment so it can be an alternative natural dyes for yoghurt products. The purpose of this research is to determine the effect of variation proportion of red beet juice and UHT milk on the physicochemical, microbiological and sensory properties of yoghurt. The experimental design used Randomized Block Design (RBD) with one factor namely proportion of red beet juice and UHT milk which consists of 6 treatments is 0%: 100%, 2%: 98%, 4%: 96%, 6%: 94%, 8%: 92% and 10%: 90% with four replications for each treatment. The parameters observed are acidity, pH, syneresis, total LAB and sensory (preferences of color, aroma and taste). The results of this study showed that the variation proportion of red beet juice and UHT milk affected the physicochemical, microbiological and sensory properties of yoghurt. Increased proportion of red beet juice reduced pH of yoghurt meanwhile acidity, syneresis and total lactic acid bacteria in yoghurt produced increased. The results of weighting test showed that best treatment of red beet yoghurt is 6% red beet juice and 94% UHT milk with a pH value of 4,53, total acid 1,18%, syneresis 0,08%, total LAB 10,5212 log cfu/mL, preference consumer for color 7,29 (like), aroma 7,80 (like) and flavor 7,99 (like).
PENGARUH PERBEDAAN PENAMBAHAN RUMPUT LAUT Eucheuma cotonii DAN GELATIN DENGAN BERBAGAI KONSENTRASI TERHADAP SIFAT FISIKOKIMIA DAN ORGANOLEPTIK PERMEN JELLY RUMPUT LAUT Chrisella, Angela; Kusumawati, Netty; Suseno, Thomas Indarto Putut
Jurnal Teknologi Pangan dan Gizi Vol 14, No 1 (2015)
Publisher : Widya Mandala Surabaya Catholic University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (0.036 KB) | DOI: 10.33508/jtpg.v14i1.1517

Abstract

One of the areas aquaculture (Water Cultivation) are growing is the cultivation of seaweed, especially Eucheuma cotonii. Indonesia has the potential for seaweed cultivation but less in use of seaweed. In this research, seaweed is used as jelly candy’s gelling agent. In this reasearch, jelly candy made using sucrose, glucose syrup, water, and gel-forming material from combination of gelatin and Eucheuma cotonii seaweed. The design used Randomized Block Design with two factors, i.e. the proportion of gelatin (2% and 3%) and proportion of seaweed (3%, 4%, and 5%). The data obtained from the observations will be analyzed statistically using ANOVA (Analysis of Varians) test at α = 5% to find out the differences between treatments. If the ANOVA test results showed differences, then followed by DMRT (Duncan’s Multiple Range Test) at α = 5% to determine the treatment which gives affected. The result showed that interaction in addition of Eucheuma cotonii seaweed and gelatin with various concentration affected (less) the water content and springiness of jelly candy. Seaweed addition affected the water content of jelly candy. Gelatin addition affected (greater) hardness, chewiness, cohesiveness, and organoleptic characteristic of jelly candy.
PENDAMPINGAN PENGELOLAAN AKTIVITAS LABORATORIUM UNTUK MENINGKATKAN PEMAHAMAN DAN KETRAMPILAN DASAR UJI MIKROBIOLOGI SERTA PEMANFAATAN MIKROBA DALAM PENGOLAHAN MAKANAN BAGI SISWA PESERTA EKSTRAKURIKULER SCIENCE CLUB DI SMA KATOLIK SANTA MARIA SURABAYA Sutedja, Anita Maya; Kusumawati, Netty; Nugerahani, Ira; Virly, Virly
Jurnal Abdi Insani Vol 11 No 2 (2024): Jurnal Abdi Insani
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/abdiinsani.v11i2.1456

Abstract

Science Club is one of the extracurricular activities at Santa Maria Catholic High School Surabaya, which is a partner in community service. Community service activities aim to assist in managing laboratory activities to improve understanding and skills in basic microbiology techniques and the use of microbes in food processing for students participating in the science club. Abdimas is carried out in three stages: preparation, assistance in managing laboratory activities, and evaluation. Preparations aim to identify problems in organizing science club activities. Laboratory activity assistance includes creating teaching materials, training for science club accompanying teachers and laboratory assistants, and organizing practical activities for science club participating students. Evaluation through quizzes and questionnaires for science club participating students aims to see the achievement of community service objectives. The community service activities produced a guidebook on "Basic Microbiology Techniques" and a leaflet on "Yoghurt Fermentation" for carrying out practical activities for students participating in the science club. The training during the community service provided skills for supervising teachers and laboratory assistants in preparing and managing practical activities in the laboratory. Activities Abdimas can also improve knowledge and skills about basic microbiology techniques and the use of microbes in yogurt fermentation for students participating in the extracurricular science club. Based on questionnaire results, after participating in the laboratory activities provided, the majority of students participating in the science club (98%) having the ability to practice basic microbiological techniques and apply aseptic techniques to utilize microbes in yogurt fermentation.
Co-Authors Anita Maya Sutedja Chrisella, Angela Kuswardhani, Indah Nugerahani, Ira Nugerahani, Ira Oeitanto, Andy Oktavia, Hana Meliana Paini Sri Widyati Puspitadewi, Stephanie Rosarie Dina Ratnasari, Nike Srianta, Ignatius Subianto, Christine Sudajana, Fanny Laurensia Susanto, Yanny Sutedjo, Vonny Indra Tanaya, Catherine Taniaji, Suzanna Teguh, Ryanbakti Pranata Kusuma Thomas Indarto Putut Suseno Utomo, Adrianus Rulianto Virly, Virly Wijaya, Caroline