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All Journal Jurnal Mutu Pangan : Indonesian Journal of Food Quality
Ria Noviar Triana
South East Asian Food and Agricultural Science and Technology (SEAFAST) Center, Institut Pertanian Bogor
Agriculture, Biological Sciences & Forestry Chemistry Public Health

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Aplikasi Mono-Diasilgliserol dari Fully Hydrogenated Palm Kernel Oil sebagai Emulsifier untuk Margarin Ria Noviar Triana; Nuri Andarwulan; Arief R Affandi; Wincy Wincy; Eddy KemenadyKemenady
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 1 No. 2 (2014): 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

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Margarine is a water-in-oil emulsion product which contains a minimum of 80% fat and a maximum of 18% water. Commonly used emulsifier in margarine is mono-diacylglycerol (MDAG), which can be produced from fully hydrogenated palm kernel oil (FHPKO). Our previous research succeeded in producing MDAG from FHPKO by using glycerolysis method at lab-scale. The objective of this study was to evaluate the application of MDAG from FHPKO as a margarine emulsifier at pilot plant scale. The evaluation includes physicochemical characteristics of the resulting margarine, and physico-sensory characteristics of pound cake and sweet bread produced using the margarine as ingredient. Two concentrations of MDAG from FHPKO in the formulation of margarine were applied; i.e the standard commercial concentration (0.3%) and a concentration 2 times higher (0.74%) than that of standard. The result showed that the physicochemical characteristic of margarine using MDAG from FHPKO as emulsifier had the same specification as that of standard margarine. The performance in application and sensory evaluation of texture, aroma and flavor of pound cake and sweet bread made from margarine with FHPKO MDAG show similarity with product made with commercial emulsifier. The MDAG from FHPKO could be used as an alternative emulsifier for margarine. 
Karakteristik Fisikokimia dan Sensori Mi dengan Substitusi Tepung Kentang Ria Noviar Triana; Nuri Andarwulan; Dede Robiatul Adawiyah; Denny Agustin; Rini Kesenja; Desty Gitapratiwi
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 3 No. 1 (2016): 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

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Noodles are made from wheat flour, starch, water salt, and other ingredients that improve the texture and flavor of noodles. The objectives of this research were: (1) characterize of dough made using potato flour, (2) characterization physicochemical and sensory characteristics of noodles as affected by potato flour as substituent of wheat flour. The use of potato flour is expected to improve quality of noodles produced either from sensory properties as well as its functional properties. Process for making noodle with potato flour substituted includes mixing (10 minute), resting (5 minute), sheeting (9-13 time), slitting, cutting, steaming (10 minute, 100 °C) and drying (90 minute, 70°C, dried noodles) or frying (1-1.5 minute, 160°C, fried noodles). Good noodle dough can be produced relatively easy if level of substitution by potato flour were not more than 10% (fine flour), 25% (granule), 15% (ground standard flakes), and 5% (standard flakes). Wet noodles subtituted by potato flour had smooth of mouthfeel, addition of potato flour in dried noodles can improve attribute sweet potato aroma, more easy dehydrated and a lower moisture content, while fried noodles subtituted by potato flour produce quite strong attribute sweet potato aroma, improve the taste and lower moisture content. 
Co-Authors Arief Rakhman Affandi Dede Robiatul Adawiyah Denny Agustin Desty Gitapratiwi Eddy KemenadyKemenady Nuri Andarwulan Rini Kesenja Wincy Wincy