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Pelatihan Pembuatan Jeli dan Permen Jeli Bunga Telang Bagi Komisi Wanita GBI Kalijaya, Tangerang Mastuti, Titri Siratantri; Handayani, Ratna; M. Siregar, Tagor; Cornelia, Melanie; R. Pokatong, W.Donald; Kurniawan, Reynaldi; M. N. Sanaky, Florecita
Jurnal Pengabdian Masyarakat Charitas Vol. 4 No. 01 (2024): Jurnal Pengabdian Masyarakat Charitas Juni 2024
Publisher : Program Studi Teknik Industri, Fakultas Teknik, Universitas Katolik Indonesia Atma Jaya Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25170/charitas.v4i01.5518

Telang flowers or Butterfly Pea is often found or planted independently by people, one of which is in the Kalijaya area, Tangerang. As public knowledge and awareness of health increases, Telang flowers are widely consumed conventionally as a tea brew because it is known for the high antioxidant content of telang flowers. One of activity and service of the women'scommission at GBI Kalijaya Tangerang is to increase the creativity of its congregation so that it can improve welfare through improving its economy. Jellies and jelly candies are loved by all groups, both young and old and are easy to make. The UPH Food Technology Study Program was moved to help provide training through Community Service activities. Butterfly pea flowers can be used as a source of coloring in jelly to increase its appeal. Training activities were carried out in two parts, first, explanation regarding the technology for making jelly and jelly candy and knowledge of anthocyanin compounds in butterfly pea flowers as antioxidants. The second is the practice of making jellies and jelly candies. The results of the training can be understood by participants, where they are motivated to practice at home and intend to pass on the information to others.

PEMANFAATAN SEMANGKA DAN OKRA DALAM PEMBUATAN JELI STIK DENGAN VARIASI JENIS HIDROKOLOID [USE OF WATERMELON AND OKRA IN MAKING JELLY STICKS WITH VARIOUS TYPES OF HYDROCOLLOIDS] Alfian, Nathania Putri; Mastuti, Titri Siratantri
FaST - Jurnal Sains dan Teknologi (Journal of Science and Technology) Vol 7, No 2 (2023): NOVEMBER
Publisher : Universitas Pelita Harapan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19166/jstfast.v7i2.7601

Jelly is food product in semi-solid form derived from fruit or vegetable juices with the addition of gelling agent. Jelly sticks are easy to eat, carry around and loved by the public. In this research, watermelon and okra were used as jelly’s ingredients because these two ingredients have many health benefits The use of watermelon can also mask the unpleasant aroma and taste of okra. The type of hydrocolloid as gelling agent is an important factor in making jelly stick because it can influence the texture of jelly. The aim of this research was to determine the organoleptic, physic and chemical characteristics of the best jelly stick based on selected ratio of watermelon:okra and type of gelling agent. The treatment factors of jelly included ratio of water melon and okra (60:40, 50:50, 40:60) and the types of gelling agent (carrageenan, carrageenan:konjac, carrageenan:pectin). The best jelly stick was jelly made from a ratio of watermelon and okra 60:40 with a carrageenan:konjac as gelling agent. This jelly had the closest texture to jelly stick commercial with springiness of 0,95 ± 0,01 and cohesiveness of 0,70 ± 0,02. It had °Hue value 22,34 ± 0,97 as a red color, chewy texture, slightly preferred color and neutral overall preference from the panelist. The best jelly stick also had IC50 value of 82226,96 ± 6297,9 ppm, total phenolics of 0,157 ± 0,01 mg GAE/ml, total flavonoids of 0,022 ± 000 mg QE /ml and food fiber content 2,885g/100g.Bahasa Indonesia Abstract:Jeli merupakan produk pangan dalam bentuk semi padat yang berasal dari sari buah atau sayur dengan penambahan bahan pembentuk gel. Jeli stik mudah untuk dikonsumsi, dibawa bepergian serta banyak disukai masyarakat. Pada penelitian ini digunakan semangka dan okra sebagai bahan baku karena kedua bahan ini memiliki banyak manfaat kesehatan. Penggunaan buah semangka juga dapat menutupi aroma dan rasa khas okra yang kurang disukai. Jenis hidrokoloid sebagai gelling agent merupakan faktor penting dalam pembuatan jeli karena mempengaruhi teksturnya. Tujuan penelitian ini adalah menentukan karakteristik organoleptik, fisik, kimia jeli stik terbaik berdasarkan rasio semangka:okra dan jenis gelling agent terpilih. Faktor perlakuan pada jeli adalah rasio semangka dan okra (60:40, 50:50, 40:60) serta jenis gelling agent (karagenan, karagenan:konjak, dan karagenan:pektin). Jeli stik terbaik adalah jeli dengan rasio semangka dan okra 60:40 dengan jenis gelling agent karagenan:konjak. Jeli ini memiliki tekstur paling mendekati jeli stik komersial dengan springiness sebesaar 0,95 ± 0,01 dan cohesiveness sebesar 0,70 ± 0,02. Jeli ini memiliki nilai °Hue sebesar 22,34 ± 0,97 sebagai warna merah, tekstur kenyal, warna yang agak disukai dan kesukaan keseluruhan yang netral dari panelis. Jeli stik terbaik juga memiliki nilai IC50 sebesar 82226,96 ± 6297,9 ppm, total fenolik sebesar 0,157 ± 0,01 mg GAE/ml, total flavonoid sebesar 0,022 ± 000 mg QE /ml dan kadar serat pangan 2,885g/100g.

KARAKTERISTIK ‘TEH SUSU’ KOMBINASI SEDUHAN DAUN TORBANGUN DAN BIJI FENUGREEK SERTA SUSU ALMOND YANG BERPOTENSI SEBAGAI MINUMAN KESEHATAN IBU MENYUSUI [CHARACTERISTICS OF 'MILK TEA' A COMBINATION OF TORBANGUN LEAVES AND FENUGREEK SEEDS STEEP ALONG WITH ALMOND MILK WHICH HAS THE POTENTIAL AS A HEALTH DRINK FOR BREASTFEEDING MOTHERS] Mastuti, Titri Siratantri; Djuarsa, Veronica Angelia; Matita, Intan C.
FaST - Jurnal Sains dan Teknologi (Journal of Science and Technology) Vol 8, No 1 (2024): MAY
Publisher : Universitas Pelita Harapan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19166/jstfast.v8i1.8159

Torbangun leaves (Plectranthus amboinicus L.), fenugreek seeds (Trigonella foenum-graecum L.), and almond milk are widely used in the form of functional food or beverages to increase breastmilk production and serve as sources of antioxidants. The utilization of torbangun leaves as a functional beverage product is still limited compared to fenugreek seeds and almond milk. This study aimed to create ’milk tea’ as a health drink consisting of torbangun leaves, fenugreek seeds, and almond milk, and to analyze the physicochemical characteristics and sensory evaluation results of each mixture. The factors investigated were three types of steeping water, namely torbangun leaf steep, fenugreek seed steep, combination steep. In addition, there were four ratios of almond milk to steeping water (0:1, 1:1, 2:1, 1:2). The analysis parameters were antioxidant activity, total phenolic content, and total flavonoid content. The selected product was a drink with almond milk and a combination of steeping water (torbangun leaves and fenugreek seeds) with a ratio of 1:2. This product was chosen considering the antioxidant activity results with an IC50 value of 793.99 mg/L; total phenolic content of 1441.56 mg/L; and total flavonoid content of 950 mg/L, which were higher compared to functional beverages with different ratios in combined steeping water or torbangun leaf steep, supported by sensory evaluation results. The selected treatment drink had a relatively high mineral content, namely calcium 7.38 mg/100 mL, magnesium 7.28 mg/100 mL, potassium 36.02 mg/100 mL, and iron 0.72 mg/100 mL.Bahasa Indonesia Abstract:Daun torbangun (Plectranthus amboinicus L.), biji fenugreek (Trigonella foenum-graecum L.), dan susu almond banyak digunakan dalam bentuk minuman fungsional untuk meningkatkan produksi ASI dan sebagai sumber antioksidan. Pemanfaatan daun torbangun sebagai produk minuman fungsional masih terbatas dibandingkan dengan biji fenugreek dan susu almond. Penelitian ini bertujuan untuk membuat ’teh susu’ sebagai minuman kesehatan yang terdiri dari daun torbangun, biji fenugreek, dan susu almond serta menganalisis karakteristik fisikokimia dan hasil uji sensori dari setiap campuran. Faktor yang diteliti adalah tiga jenis air seduhan, yaitu seduhan daun torbangun, seduhan biji fenugreek, dan seduhan kombinasi. Selain itu, terdapat empat rasio susu almond terhadap air seduhan (0:1, 1:1, 2:1, 1:2). Parameter analisis berupa aktivitas antioksidan, total kandungan fenolik, dan total kandungan flavonoid. Produk yang terpilih adalah minuman dengan susu almond dan kombinasi air seduhan dengan rasio 1:2. Produk ini terpilih dengan mempertimbangkan hasil aktivitas antioksidan dengan nilai IC50 793,99 mg/L; total kandungan fenolik 1441,56 mg/L; dan total kandungan flavonoid 950 mg/L yang lebih tinggi dibandingkan dengan minuman fungsional dengan rasio lain pada seduhan air kombinasi atau seduhan daun Torbangun, serta didukung oleh hasil uji sensori. Minuman dengan perlakuan terpilih memiliki kandungan mineral cukup tinggi yaitu kalsium 7,38 mg/100 mL, magnesium 7,28 mg/100 mL, kalium 36,02 mg/100 mL dan zat besi 0,72 mg/100 mL.

KARAKTERISTIK ‘TEH SUSU’ KOMBINASI SEDUHAN DAUN TORBANGUN DAN BIJI FENUGREEK SERTA SUSU ALMOND YANG BERPOTENSI SEBAGAI MINUMAN KESEHATAN IBU MENYUSUI [CHARACTERISTICS OF 'MILK TEA' A COMBINATION OF TORBANGUN LEAVES AND FENUGREEK SEEDS STEEP ALONG WITH ALMOND MILK WHICH HAS THE POTENTIAL AS A HEALTH DRINK FOR BREASTFEEDING MOTHERS] Mastuti, Titri Siratantri; Djuarsa, Veronica Angelia; Matita, Intan C.
FaST - Jurnal Sains dan Teknologi (Journal of Science and Technology) Vol. 7 No. 2 (2024): MAY
Publisher : Universitas Pelita Harapan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19166/jstfast.v8i1.8159

Torbangun leaves (Plectranthus amboinicus L.), fenugreek seeds (Trigonella foenum-graecum L.), and almond milk are widely used in the form of functional food or beverages to increase breastmilk production and serve as sources of antioxidants. The utilization of torbangun leaves as a functional beverage product is still limited compared to fenugreek seeds and almond milk. This study aimed to create ’milk tea’ as a health drink consisting of torbangun leaves, fenugreek seeds, and almond milk, and to analyze the physicochemical characteristics and sensory evaluation results of each mixture. The factors investigated were three types of steeping water, namely torbangun leaf steep, fenugreek seed steep, combination steep. In addition, there were four ratios of almond milk to steeping water (0:1, 1:1, 2:1, 1:2). The analysis parameters were antioxidant activity, total phenolic content, and total flavonoid content. The selected product was a drink with almond milk and a combination of steeping water (torbangun leaves and fenugreek seeds) with a ratio of 1:2. This product was chosen considering the antioxidant activity results with an IC50 value of 793.99 mg/L; total phenolic content of 1441.56 mg/L; and total flavonoid content of 950 mg/L, which were higher compared to functional beverages with different ratios in combined steeping water or torbangun leaf steep, supported by sensory evaluation results. The selected treatment drink had a relatively high mineral content, namely calcium 7.38 mg/100 mL, magnesium 7.28 mg/100 mL, potassium 36.02 mg/100 mL, and iron 0.72 mg/100 mL.Bahasa Indonesia Abstract:Daun torbangun (Plectranthus amboinicus L.), biji fenugreek (Trigonella foenum-graecum L.), dan susu almond banyak digunakan dalam bentuk minuman fungsional untuk meningkatkan produksi ASI dan sebagai sumber antioksidan. Pemanfaatan daun torbangun sebagai produk minuman fungsional masih terbatas dibandingkan dengan biji fenugreek dan susu almond. Penelitian ini bertujuan untuk membuat ’teh susu’ sebagai minuman kesehatan yang terdiri dari daun torbangun, biji fenugreek, dan susu almond serta menganalisis karakteristik fisikokimia dan hasil uji sensori dari setiap campuran. Faktor yang diteliti adalah tiga jenis air seduhan, yaitu seduhan daun torbangun, seduhan biji fenugreek, dan seduhan kombinasi. Selain itu, terdapat empat rasio susu almond terhadap air seduhan (0:1, 1:1, 2:1, 1:2). Parameter analisis berupa aktivitas antioksidan, total kandungan fenolik, dan total kandungan flavonoid. Produk yang terpilih adalah minuman dengan susu almond dan kombinasi air seduhan dengan rasio 1:2. Produk ini terpilih dengan mempertimbangkan hasil aktivitas antioksidan dengan nilai IC50 793,99 mg/L; total kandungan fenolik 1441,56 mg/L; dan total kandungan flavonoid 950 mg/L yang lebih tinggi dibandingkan dengan minuman fungsional dengan rasio lain pada seduhan air kombinasi atau seduhan daun Torbangun, serta didukung oleh hasil uji sensori. Minuman dengan perlakuan terpilih memiliki kandungan mineral cukup tinggi yaitu kalsium 7,38 mg/100 mL, magnesium 7,28 mg/100 mL, kalium 36,02 mg/100 mL dan zat besi 0,72 mg/100 mL.

PENGARUH PURE UBI JALAR UNGU DAN JENIS PENSTABIL TERHADAP KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK ES SKRIM SUSU KEDELAI [EFFECT OF PURPLE SWEET POTATO PUREE AND STABILIZER TYPES ON PHYSICOCHEMICAL AND ORGANOLEPTIC PROPERTIES OF SOY MILK ICE CREAM] Larasati, Bernadette; Matita, Intan Cidarbulan; Mastuti, Titri Siratantri
FaST - Jurnal Sains dan Teknologi (Journal of Science and Technology) Vol. 8 No. 1 (2024): NOVEMBER
Publisher : Universitas Pelita Harapan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19166/jstfast.v8i2.8976

Ice cream is one of the food products widely consumed by the public. Generally, ice cream is made from cow's milk, which has a high fat content and cannot be consumed by individuals with lactose intolerance. Therefore, ice cream made from soy milk and purple sweet potato puree has been developed as a healthier alternative to enhance food product diversification. Soy milk ice cream is made by adding purple sweet potato puree with different ratios of purple sweet potato and water (100:0, 90:10, 80:20, 70:30) as well as different types of stabilizers (CMC, carrageenan, guar gum). The ice cream was analyzed for overrun, melting time, anthocyanin content, and organoleptic properties (hedonic). The results of this study concluded that the addition of purple sweet potato puree decreased overrun while increasing anthocyanin content, the panelists' preference for color, and overall acceptance of the ice cream. The use of different types of stabilizers resulted in differences in melting time, anthocyanin content, and organoleptic characteristics of the ice cream, which include preferences for taste, color, and texture among the panelists.Bahasa Indonesia Abstract:Es krim merupakan salah satu produk pangan yang banyak dikonsumsi oleh masyarakat. Pada umumnya, es krim dibuat dari susu sapi yang memiliki kadar lemak tinggi dan tidak dapat dikonsumsi oleh penderita intoleransi laktosa. Oleh karena itu, dikembangkan es krim yang terbuat dari susu kedelai dan pure ubi jalar ungu sebagai alternatif yang lebih menyehatkan dan meningkatkan diversifikasi produk pangan. Es krim susu kedelai dibuat dengan penambahan pure ubi jalar ungu dengan rasio mash ubi jalar ungu dan air (100:0, 90:10, 80:20, 70:30) serta jenis bahan penstabil (CMC, karagenan, guar gum) yang berbeda. Es krim dianalisis overrun, waktu leleh, kadar antosianin, dan organoleptik (hedonik). Hasil penelitian ini menyimpulkan bahwa penambahan pure ubi jalar ungu menurunkan overrun serta meningkatkan kadar antosianin, tingkat kesukaan panelis terhadap warna, dan penerimaan keseluruhan es krim. Penggunaan jenis bahan penstabil yang berbeda menyebabkan perbedaan waktu leleh, kadar antosianin, serta karakteristik organoleptik es krim yang meliputi tingkat kesukaan rasa, tingkat kesukaan warna, dan tingkat kesukaan panelis terhadap tekstur.

Karakteristik Mikroenkapsulat Minyak Buah Merah (Pandanus conoideus Lam.) Berdasarkan Rasio Core to Coating pada Metode Gelasi Ion: [Characteristics of Red Fruit Oil Microencapsulates (Pandanus conoideus Lam.) Based on Core to Coating Ratio at Ion Gelation Method] Mastuti, Titri Siratantri; Gunawan, Angela Michelle
FaST - Jurnal Sains dan Teknologi (Journal of Science and Technology) Vol. 8 No. 2 (2025): MAY
Publisher : Universitas Pelita Harapan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19166/jstfast.v9i1.9654

Red fruit oil has high carotenoid content which has the potential as a natural pigment. Microencapsulation with ion gelation method is one of method that can be used to protect carotenoid compounds which are naturally sensitive to light, oxygen, and high temperatures. The successful of the encapsulation process can be seen from the characteristics of the product and its encapsulation efficiency. The purpose of this study was to determine the effect of the core to coating ratio (CCR) on carotenoid efficiency and the characteristics of red fruit oil microencapsulation with the ionic gelation method using chitosan and STPP coating materials and their storage stability.fruit oil. In the preliminary stage is characterization of red fruit oil and the emulsion. In the main stage, red fruit oil microcapsules were made with variations of core to coating ratio (1:1, 1:2, 1:3, 1:4) and analyzed on the 1st and 11th days. Core to coating ratio affects water content, solubility, encapsulation efficiency, total carotenoids, carotenoid retention, antioxidant activity and stability, particle size, and color. Microencapsulates with a core to coating ratio of 1:1 gave the best results with 6.94±0.61% water content, 8.76±0.38% solubility, 67.89±5.72% encapsulation efficiency, 141.39±18.10 µg/g total carotenoid content, 83.31±2.75% carotenoid retention, 49.05±1.44 mg AAE/100 g antioxidant activity, and the value of °Hue 53.26 which shows a yellowish red color. The results of the particle size test showed a particle diameter of 1.5838 µm with a Polydispersity Index value of 0.374. Bahasa Indonesia Abstract: Minyak buah merah memiliki kandungan karotenoid tinggi yang berpotensi sebagai pewarna alami. Mikroenkapsulasi dengan metode gelasi ion merupakan salah satu cara yang dapat digunakan untuk melindungi senyawa karotenoid yang secara natural bersifat sensitif terhadap cahaya, oksigen, dan suhu tinggi. Kesuksesan proses enkapsulasi dapat dilihat dari karakteristik produk dan efisiensi enkapsulasinya. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh rasio core to coating (CCR) terhadap efisiensi karotenoid dan karakteristik mikroenkapsulat minyak buah merah dengan metode gelasi ionik menggunakan bahan penyalut kitosan dan STPP serta stabilitas penyimpanannya. Pada tahap pendahuluan dilakukan karakterisasi minyak buah merah yang digunakan dan emulsinya. Pada tahap utama dilakukan pembuatan mikroenkapsulat minyak buah merah dengan rasio core to coating (1:1, 1:2, 1:3, 1:4) dan dianalisis pada hari ke-1 dan ke-11. Rasio core to coating berpengaruh terhadap kadar air, kelarutan, efisiensi enkapsulasi, total karotenoid, retensi karotenoid, kapasitas antioksidan dan stabilitasnya, ukuran partikel, serta warna. Mikroenkapsulat dengan rasio core to coating 1:1 memberikan hasil terbaik dengan kadar air 6,94±0,61%, kelarutan 8,76±0,38%, efisiensi enkapsulasi 67,89±5,72%, kandungan total karotenoid 141,39±18,10 μg/g, retensi karotenoid 83,31±2,75%, kapasitas antioksidan 49,05±1,44 mg AAE/100 g, serta nilai °Hue 53,26 yang menunjukkan warna merah kekuningan. Hasil uji ukuran partikel menunjukkan diameter partikel sebesar 1,58 μm dengan nilai Polydispersity Index 0,374.

AKTIVITAS PENGHAMBATAN Î±-GLUCOSIDASE PADA MINUMAN JELI KULIT MELINJO KUNING [ACTIVITY OF Î±-GLUCOSIDASE INHIBITION ON JELLY DRINK OF YELLOW MELINJO PEELS (Gnetum gnemon L.)] Mastuti, Titri Siratantri; Lausane, Aurelia Clara; Siregar, Tagor M.
FaST - Jurnal Sains dan Teknologi (Journal of Science and Technology) Vol. 2 No. 1 (2018): NOVEMBER
Publisher : Universitas Pelita Harapan

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Melinjo peel has a high content of polyphenol compounds, is expected to inhibit the activity of the enzyme Î±-glucosidase. The activity of Î±-glucosidase is related to the absorption of glucose and blood sugar. The content of polyphenols in the melinjo peel can be utilized more optimally by making the juice of melinjo fruit peel and processed as a jelly drink. Making jelly drinks requires hydrocolloids as a gelling material. The objective of the research are to determine the type of melinjo peel juice that has the best Î±-glucosidase inhibition activity and determine the ratio of melinjo peel juice and the best percentage of hydrocoloid in the making of jelly drinks. The first stage of research is to determine the type of melinjo peel red, yellow, and green that will be selected into the best melinjo skin juice that has inhibitory activity Î±glucosidase and also has the best antioxidant activity. The second stage of research is making the best jelly drinks with treatment ratio between water and melinjo peel juice and percentage of the amount of hydrocoloid used. IC 50 of Î±-glucosidase inhibition activity yellow melinjo peels juice is 22,393 ppm as the highest activity. Based on organoleptic, color, texture, pH, total soluble solid, and syneresis tests that were done to all samples of jelly drink, the selected jelly drink is the one with 50:50 ratio of yellow melinjo peels juice to water and concentration of hydrocoloid of 0.20%. The jelly drink has IC 50 Î±-glucosidase inhibition of 30,974 ppm, antioxidant activity of 12.4054 mg VCE/100mL, phenolic total of 0.4037 mg GAE/g, flavonoid total of 0.0173 mg QE/g. ABSTRAKKulit melinjo memiliki kandungan senyawa polifenol yang tinggi, diharapkan dapat menghambat aktivitas enzim Î±-glukosidase. Aktivitas Î±-glukosidase berhubungan dengan penyerapan glukosa dan kadar gula di dalam darah. Kandungan polifenol pada kulit melinjo dapat dimanfaatkan secara lebih optimal dengan cara mengambil sari kulit buah melinjo dan diolah sebagai minuman jeli. Pembuatan minuman jeli memerlukan hidrokoloid sebagai bahan pembentuk jel. Penelitian ini bertujuan untuk menentukan jenis sari kulit melinjo yang memiliki aktivitas penghambatan Î±-glukosidase terbaik serta menentukan rasio sari kulit melinjo dan persentase hidrokoloid terbaik dalam pembuatan minuman jeli. Tahap pertama penelitian adalah menentukan jenis kulit melinjo merah, kuning, dan hijau yang akan dipilih menjadi sari kulit melinjo yang memiliki aktivitas penghambatan Î±-glukosidase dan juga memiliki aktivitas antioksidan terbaik. Tahap kedua penelitian adalah pembuatan minuman jeli dengan perlakuan rasio antara sari kulit melinjo dan air serta konsentrasi hirokoloid yang dipakai. Aktivitas penghambatan Î±-glukosidase tertinggi diperoleh dari sari kulit melinjo kuning d engan nilai IC50 sebesar 22.393 ppm. Berdasarkan uji organoleptik, warna, tekstur, pH, total padatan terlarut, dan sineresis, minuman jeli terpilih dengan rasio sari kulit melinjo kuning:air 50:50 dan konsentrasi hidrokoloid 0,20%. Minuman jeli sari kulit melinjo kuning memiliki nilai IC50 penghambatan Î±-glukosidase 30974 ppm, aktivitas antioksidan 12,4054 mg VCE/100mL, total fenolik 0,4037 mg GAE/g, total flavonoid 0,0173 mg QE/g.Kata kunci : aktivitas antioksidan, Î±-glukosidase, hidrokoloid, kulit melinjo, minuman jeli

KARAKTERISTIK NUGGET TAHU DENGAN PENAMBAHAN JAMUR TIRAM (Pleurotus ostreatus) DAN PERBEDAAN JENIS MINYAK UNTUK MENGGORENG Mastuti, Titri Siratantri
FaST - Jurnal Sains dan Teknologi (Journal of Science and Technology) Vol. 4 No. 2 (2021): MAY
Publisher : Universitas Pelita Harapan

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Nugget is a fried processed product with basic ingredients generally from chicken or fish. Nugget can also be made from plant-based ingredients such as high protein white tofu and white oyster mushrooms. The cooking oil used can affect the fat content of the nuggets. The purpose of this study was to determine the best ratio of white tofu and white oyster mushrooms, the right type of binder flour, to determine the right concentration of binder flour and to determine the right type of oil for frying tofu nuggets which have the best characteristics. The first phase of research consisted of two factors, namely the type of flour as a binding agent (wheat flour, sago flour and wheat flour: sago flour) with a concentration of 10% and the ratio of white tofu: white oyster mushrooms (100: 0, 90:10, 80: 20, 70:30). The second phase of the research consisted of two factors, namely the concentration of selected flour in stage I (15%, 20%, 25%) and the type of oil (palm oil and coconut oil) used for frying tofu nuggets. The parameters analyzed included moisture content, ash content, protein content, fat content, carbohydrate content, color, texture, and organoleptics (multiple paired comparison and hedonic). The best formulation of tofu nuggets is nuggets with the 15% wheat flour as binder with ratio of white tofu: white oyster mushrooms (90:10) and fried using coconut oil. The best tofu nuggets have a water content of 27.42%, a protein content of 16.90%, a fat content of 17.48%. The physical characteristics of tofu nuggets are yellowish brown on the outside, and have a compact and chewy texture.Keywords : nugget, tofu, white oyster mushrooms, wheat, coconut oil

PEMBUATAN MI SINGKONG : KARAKTERISASI MI SINGKONG HASIL PENAMBAHAN JENIS PROTEIN DAN RASIO TEPUNG SINGKONG TERHADAP TAPIOKA Hardoko, Hardoko; Tasia, Clara; Mastuti, Titri Siratantri
FaST - Jurnal Sains dan Teknologi (Journal of Science and Technology) Vol. 4 No. 2 (2021): MAY
Publisher : Universitas Pelita Harapan

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Cassava noodles are noodles made from cassava and do not contain gluten (non gluten). Non-gluten-based noodles are less attractive to the public because of the physical properties of the noodles. The purpose of this study was to obtain the appropriate type of protein and the ratio of cassava flour to tapioca in the manufacture of cassava noodles. The method used is an experimental method which is divided into two stages. The first stage of the research was made treatment of soy protein isolate (ISP) 5%, ISP 10%, eggs 2.5%, 5%, and 7.5%. The second stage was treated with the ratio of cassava flour - tapioca ((80:20, 70:30, 60:40, 50:50) and the best types of protein were stage one (X), X-1.5%, and X + 1.5%. that the addition of 5% eggs can reduce the value of cooking losses, stickiness level, and increase the water absorption and the elasticity of the noodles The results of the sensory comparison test with commercial noodles show that cassava noodles are more chewy and stickier than commercial noodles but have no taste and aroma of cassava. In the comparison test between cassava noodles and commercial noodles, the value is acceptable. The results of the second stage of the study showed that the best noodles were the best cassava noodles from the treatment of the ratio of 60:40 cassava flour: tapioca and the addition of eggs of 6.5%. This treatment resulted in shrunken cassava noodles. lower cooking and stickiness, high water absorption, high elasticity, and sensoy hedonic grades are somewhat preferred.

KARAKTERISTIK COOKIES MOCAF DENGAN SUBSTITUSI AMPAS KACANG HIJAU DAN PENAMBAHAN ISOLAT SOY PROTEIN [CHARACTERISTICS OF MOCAF COOKIES WITH SUBSTITUTION OF MUNG BEAN DREGS AND ADDITION OF SOY PROTEIN ISOLATE] Mastuti, Titri Siratantri
FaST - Jurnal Sains dan Teknologi (Journal of Science and Technology) Vol. 6 No. 2 (2023): MAY
Publisher : Universitas Pelita Harapan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19166/jstfast.v7i1.6740

Cookies are a type of biscuit that is widely consumed by all with characteristics of being dense with a crunchy texture. Food diversification is needed to reduce dependency on imported wheat. The use of wheat flour as the main raw material for cookies can be replaced using flour from local Indonesian ingredients such as mocaf (modified cassava). However, the low protein content and the absence of glutein in mocaf can affect the texture of the cookies. Mung bean dregs and Soy Protein Isolate (ISP) can be used as a source of protein and improving the characteristics of mocaf cookies. The content of fiber and iron in mung bean dregs can improve the functional properties of cookies. The purpose of this study was to determine the best ratio between mung bean dregs and mocaf flour and ISP's concentration on producing mocaf cookies with the best characteristics. The research consists of the preliminary stage and the main stage. The preliminary stage is characterization of mung bean dregs. The main stage is the manufacture of mocaf cookies with factors are the ratio of mocaf flour (TM) with mung bean dregs flour (ASKH), and concentration of ISP. The results showed that the best cookies were obtained from cookies with a TM:ASKH ratio of 50:50 and an ISP of 15%. Mocaf cookies with the addition of mung bean dregs and ISP had a moisture content of 3.54 ± 12.92 %, protein 7.43 ± 14.25 %, fat 21.40 ± 1.54 %, ash 1.76 ± 1.53 %, carbohydrate 65.45 ± 0.61, iron 1.39 ± 1.51 mg/100 g, dietary fiber 11.45 ± 0.37 %, hardness 1418.49 ± 0.39 gf, kamba density 0.31 ± 1.19 g/mL. The content of water, protein, ash and fat from mocaf cookies can meet the quality standards of cookies' SNI. The selected cookies has a slightly yellow color with a slightly hard texture, a bit flavorful, taste of mung beans and rich in fiber.Bahasa Indonesia Abstract:Cookies merupakan salah satu jenis biskuit yang banyak dikonsumsi semua lapisan masyarakat dengan ciri khasnya memiliki tekstur padat namun renyah. Penggunaan tepung terigu sebagai bahan baku utama cookies dapat digantikan menggunakan tepung dari bahan lokal Indonesia seperti mocaf (modified cassava). Namun kadar protein yang rendah dan ketiadaan glutein pada mocaf dapat memengaruhi tekstur cookies. Ampas kacang hijau dan Isolat Soy Protein (ISP) dapat digunakan dalam pembuatan cookies sebagai sumber protein dan memperbaiki karakteristik cookies mocaf. Kandungan serat dan zat besi pada ampas kacang hijau dapat meningkatkan sifat fungsional cookies. Tujuan dari penelitian ini adalah menentukan rasio terbaik antara ampas kacang hijau dan tepung mocaf serta konsentrasi ISP untuk menghasilkan cookies mocaf dengan karakteristik terbaik. Penelitian terdiri dari tahap pendahuluan dan tahap utama. Tahap pendahuluan dilakukan karakterisasi ampas kacang hijau. Tahap utama dilakukan pembuatan cookies mocaf dengan faktor perlakuan rasio substitusi tepung mocaf (TM) dengan tepung ampas kacang hijau (ASKH) serta variasi konsentrasi penambahan ISP. Hasil penelitian menunjukan cookies terbaik diperoleh dari cookies dengan rasio TM:ASKH 50:50 dan konsentrasi ISP 15%. Cookies mocaf dengan penambahan ampas kacang hijau dan ISP memiliki kadar air sebesar 3,54 ± 12,92 %, protein 7,43 ± 14,25 %, lemak 21,40 ± 1,54 %, abu 1,76 ± 1,53 %, karbohidrat 65,45 ± 0,61, zat besi 1,39 ± 1,51 mg/100 g, serat pangan 11,45 ± 0,37 %, hardness 1418,49 ± 0,39 gf, densitas kamba 0,31 ± 1,19 g/mL. Cookies terpilih memiliki warna agak kuning dengan tekstur agak keras, agak beraroma dan berasa kacang hijau.

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