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All Journal Jurnal Pangan dan Gizi Jurnal AGROTEKNOLOGI Jurnal Teknologi Pangan dan Gizi Biota: Jurnal Ilmiah Ilmu-Ilmu Hayati Journal of Food and Life Sciences Jurnal Teknologi Pertanian agriTECH Jurnal Sains dan Teknologi Pangan Jurnal Ilmu Pangan dan Hasil Pertanian Pro Food JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) Jurnal Teknologi Pangan dan Hasil Pertanian FaST : Jurnal Sains dan Teknologi Journal of Applied Food Technology TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Amerta Nutrition Jurnal Teknologi Pertanian Andalas Jurnal Teknologi Hasil Pertanian Pasundan Food Technology Journal (PFTJ) SEMAR Muhammadiyah Journal of Nutrition and Food Science (MJNF)
Pranata, Fransiscus Sinung
Universitas Atma Jaya Yogyakarta
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Education Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Medicine & Pharmacology Nursing Public Health Social Sciences Other

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SUBSTITUSI TEPUNG BIJI NANGKA (Artocarpus heterophyllus Lamk.) DALAM PEMBUATAN KWETIAU BASAH DENGAN PENAMBAHAN EKSTRAK SECANG (Caesalpinia sappan L.) Pranata, Sinung
FaST - Jurnal Sains dan Teknologi (Journal of Science and Technology) Vol. 2 No. 2 (2019): MAY
Publisher : Universitas Pelita Harapan

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Abstract

Kwetiau basah (wet flat noodles) merupakan salah satu jenis mie berbahan dasar tepung beras, berwarna putih, berbentuk pipih dan lebar, dan dikonsumsi sebagai pengganti nasi. Kwetiau basah merupakan produk pangan yang cukup digemari masyarakat namun memiliki kadar protein dan serat yang rendah serta senyawa antioksidan yang sangat rendah sehingga penggunaan tepung biji nangka bertujuan untuk meningkatkan kandungan protein dan serat sedangkan penambahan ekstrak secang bertujuan untuk memberi warna dan senyawa antioksidan. Tujuan dari penelitian ini untuk mengetahui kualitas kwetiau basah berbahan baku tepung beras dengan substitusi tepung biji nangka dan penambahan ekstrak secang pada parameter fisik, kimia, organoleptik, dan mikrobiologi. Selain itu, penelitian ini untuk mengetahui formulasi substitusi terbaik tepung biji nangka pada tepung beras dalam pembuatan kwetiau basah. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan4 perlakuan substitusi tepung beras dan tepung biji nangka sebesar 100:0 sebagai kontrol, 85:15, 70:30, dan 55:45. Hasil penelitian yang diperoleh, kwetiau basah memiliki kadar air 69,02-72,00%, kadar abu 0,0657-0,4947%, kadar protein 1,31-2,70%, kadar lemak 2,747 -3,883%, kadar karbohidrat 20,893-26,847%, kadar serat kasar 3,427-6,857%, kadar serat larut 2,473-6,213%, kandungan total fenolik 127,463-148,780 mg GAE/100 gram, aktivitas antioksidan 75,723-83,220%, tekstur 55,333-76,333 N/mm2 danangka lempeng total 440,000-1293,333 CFU/gram. Substitusi tepung biji nangka pada tepung beras dalam pembuatan kwetiau basah dengan penambahan ekstrak secang yang berkualitas baik adalah 85:15.
KUALITAS SELAI LEMBARAN LABU KUNING (Cucurbita moschata Duch. ex Poir.) DENGAN PENAMBAHAN EKSTRAK ASAM JAWA (Tamarindus indica) Pranata, Sinung
FaST - Jurnal Sains dan Teknologi (Journal of Science and Technology) Vol. 3 No. 1 (2019): NOVEMBER
Publisher : Universitas Pelita Harapan

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Abstract

Tamarind is fruit that has an acid pH that support the gel formation process. Processed products that require acid to make the structure of the gel are sheet fruit leather. Tamarind extract will produce a product that is less attractive in terms of taste or color, so it needs to be combined with pumpkin which has a yellow color. Tamarind and pumpkin are foods that have high antioxidant content which is very beneficial for the body. This aims to find out the effect of adding tamarind extract (Tamarindus indica) to the manufacture of pumpkin fruit leather (Cucurbita moschata Duch. Ex Poir.) so that it can produce the best and most preferred physical, chemical, microbiological and organoleptic fruit leather. The design of the study is completely randomized design (RAL) with 4 factor that is  (100 % pumpkin : 0 % extract of tamarind), A (87,5 % pumpkin : 12,5% extract of tamarind), B (75 % pumpkin  : 25 % extract of tamarind) and C ( 68,5 % pumpkin : 32,5 % extract of tamarind). The parameters tested were water content, ash content, crude fiber content, soluble fiber content, total dissolved solids, titrated acid total, total phenolic, antioxidant activity, product hardness, product color, total plate number, yeast mold, and organoleptic test. The results showed that there were significantly different effects on the quality of fruit leather which included water content testing, ash content, total dissolved solids, crude fiber test, soluble fiber test, total titrated acid, total phenolic test, antioxidant test, texture and color, but did not give a significantly different effect in terms of microbiological tests in the form of total plate numbers (ALT) and yeast molds. The quality of  pumpkin fruit leather with the addition of the best tamarind extract is the treatment C ratio of 62.5% pumpkin: 37.5% extract of tamarind, both in terms of the best quality in terms of chemical, physical, microbiological and organoleptic.
KUALITAS ES KRIM DENGAN PENAMBAHAN TEPUNG BIJI SALAK PONDOH (Salacca edulis Reinw.) SEBAGAI STABILIZER Pranata, Sinung
FaST - Jurnal Sains dan Teknologi (Journal of Science and Technology) Vol. 3 No. 2 (2020): MAY
Publisher : Universitas Pelita Harapan

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Abstract

Ice cream is a frozen food that in process of its making requires a stabilizer to get a soft texture and can hold on at room temperature. Salak pondoh seed flour has glucomannan content which can be used as a stabilizer. This study was conducted to determine the quality of ice cream using variations in salak pondoh seed flour’s concentration from chemical, physical and micorbiological quality and to determine optimum concentration of salak pondoh seed flour as stabilizer to replace CMC. Complete Random Design (CRD) with 4 variation concentrations of salak pondoh seed flour, i.e 0 % (CMC as control); 0,15 %; 0,30 % and 0,45 %. The results shows that salak pondoh (Salacca edulis Reinw.) seed flour not contribute to protein content and total solids, overrun and colors, total plate count and Salmonella of  ice cream, but contributing to the fat content and melting quality of ice cream so the best quality from chemical, physical dan microbiological quality is ice cream with the addition of salak pondoh seed flour 0,45 % and can be concluded that salak pondoh seed flour can be used as CMC.
KUALITAS BOLU KUKUS DENGAN SUBSTITUSI TEPUNG TEMPE KACANG GUDE (Cajanus cajan) dan TEPUNG UBI JALAR UNGU (Ipomoea batatas) SEBAGAI PEMANIS: bolu kukus, tepung ubi jalar ungu, tepung tempe kacang gude, pemanis alami Sugianto, Emanuella Priscilia; Swasti, Yuliana Reni; Pranata, Franciscus Sinung
Pasundan Food Technology Journal (PFTJ) Vol 12 No 3 (2025): PASUNDAN FOOD TECHNOLOGY JOURNAL
Publisher : Department of Food Technology, Universitas Pasundan, Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23969/pftj.v12i3.20831

Abstract

Steamed sponge cake is a traditional snack that is often found in markets with a variety of attractive colors. Steamed sponge cake is made from wheat flour, granulated sugar, liquid milk, and eggs. This research used other additional flour, namely pigeon pea tempeh flour and purple sweet potato flour. The research carried out aimed to determine the effect of the substitution of pigeon pea tempeh flour and purple sweet potato flour as natural sweeteners on the quality of steamed sponge cake based on chemical, physical, microbiological, and organoleptic parameters. The experimental design in this study used a Completely Randomized Design (CRD) with variations of wheat flour, pigeon pea tempeh flour, and purple sweet potato flour, respectively, namely control 80:0:0, treatment (A) 40:24:16, treatment (B) 40:20:20, and treatment (C) 40:16:24. The steamed sponge cake in this study contained water content of 35.25-37.76%, ash content of 1.23-2.10%, the fat content of 5.62-9.76%, the protein content of 8.28-10.04%, the carbohydrate content of 43.13-49.73%, insoluble fiber content of 3.59-26.35%, soluble fiber content of 1.67-20.54%, total sugar content of 6.57-24.83%, volume expansion of 55,49-77,45%, texture hardness of 3.18-8.49 N, and microbiology test of Total Plate Number and Yeast Mold Number in accordance with sweet bread standards according to SNI 01-3840-1995. Steamed sponge cake with the substitution of pigeon pea tempeh flour and purple sweet potato flour, which produced the best treatment based on physical, chemical, microbiological, and organoleptic quality, was treatment B (40:20:20).
Physicochemical Quality and Antioxidant Enhancement of Jack Bean Sauce with Pineapple Extract Addition and Different Fermentation Time Paramita, Brigitta Laksmi; Pranata, Fransiscus Sinung; Paksi Mantara, Crispinus Devico; Pakalla, Veronika Nersy
Journal of Applied Food Technology Vol 12, No 2 (2025)
Publisher : Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17728/jaft.29749

Abstract

Jack bean (Canavalia ensiformis L.) is one of the underutilized local Indonesian commodities that has the potential to be an alternative source to substitute soybean, which has been widely used as a source of protein. High nutritional value, such as essential amino acids, kaempferol glycoside, and higher protein content, is found in this legume. There are two prominent steps in soy sauce production that promote enzymatic reactions and enhance nutritional value. The first step is fermentation involving mold such as Rhizopus sp. called koji, and the second one is fermentation in the brine solution called moromi. However, the fermentation process entails a prolonged duration. The addition of another enzyme, such as bromelain from pineapple extract, is needed to accelerate the rate of enzymatic reactions. This study aims to determine the effect of bromelain addition from pineapple extract on the physicochemical and antioxidant quality of jack bean sauce. Bromelain was extracted from pineapple, which was added in the jack bean sauce fermentation process. Jack bean was inoculated with tempeh culture (Rhizopus oryzae), incubated for 3-4 days, and added with various bromelain concentrations. Significant differences in protein content, glutamic acid content, and antioxidant activity of jack bean sauce were reported, affected by bromelain concentrations and fermentation time. Moreover, a significant difference in pH was affected by bromelain concentrations. Total soluble solids were found to be similar and not significantly different. Fermentation time for 60 days and 5% addition of bromelain was the optimum condition for jack bean sauce, which exhibited the highest content of glutamic acid, protein content, and antioxidant activity.
Kualitas Pancake Substitusi Tepung Labu Kuning (Cucurbita moschata) dan Tepung Pisang Kepok Putih (Musa paradisiaca formatypica) Putri, Agatha Dewinta Anesthi; Pranata, Franciscus Sinung; Swasti, Yuliana Reni
Pro Food Vol. 11 No. 2 (2025): Pro Food (Jurnal Ilmu dan Teknologi Pangan)
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v11i2.498

Abstract

Pancake merupakan kue pipih berbentuk bundar yang terbentuk dari campuran terigu, telur, air gula dan baking powder yang biasa disantap sebagai makanan selingan. Pancake dalam penelitian ini dibuat dari substitusi tepung labu kuning dan tepung pisang kepok putih sebagai upaya untuk mengurangi penggunaan tepung terigu di Indonesia dan bertujuan untuk meningkatkan kandungan serat pada pancake. Nutrisi dari pancake yang dihasilkan juga lebih tinggi dibandingkan dengan pancake 100% terigu pada umumnya sehingga memiliki nilai tambah yang baik. Penelitian ini menggunakan Rancangan Acak Lengkap dengan tiga kali pengulangan pada setiap perlakuan: 0:0 (K), 30:10 (A), 20:20 (B), dan 10:30 (C). Hasil penelitian menunjukkan bahwa pancake yang substitusi tepung labu kuning dan tepung pisang kepok putih mengandung kadar air  25,63-32,23%, kadar abu 1,29-1,73%, kadar protein 7,95-9,46%, kadar lemak 1,73-2,87%, kadar karbohidrat 56,05-62,73%, kadar serat tidak larut 2,03-8,03%, kadar serat larut 3,36-12,01%, kekerasan 2,68-5,34 N, daya kembang 145,24-168,25%, warna yellowish orange dengan rata-rata skor L: 49,17; a: 13,1; b: 28,73; angka lempeng total 30,33-204,67 CFU/g, dan angka kapang khamir 0 CFU/g. Substitusi tepung labu kuning dan tepung pisang kepok putih pada pancake berpengaruh nyata pada kadar air, kadar protein, kadar lemak, kadar karbohidrat, kadar serat tidak larut, dan kadar serat larut. Pancake yang disubstitusi dengan 10% tepung labu kuning dan 30% tepung pisang kepok putih menghasilkan kualitas yang terbaik dari seluruh perlakuan.
Co-Authors Agatha, Prima Novi Aida, Yuniarti Anisa Safira Kusuma Wardani Anita Gunawan Anna Julie Chandra Priharyanto Atmodjo, P. Kianto Boy Rahardjo Sidharta Cahyanto, Martinus Dwi Clarissa Hanjaya Clarita Angelina Coritama, Claudia Ekawati Purwijantiningsih, Ekawati Engko, Sara Putri F. Nindita Apiliani Putri Febriani, Yunisha Gisela Dian Prasetyani Hariyanto, Sapto Eko Haryo Sukamdani Ivan Pratama Hartoyo Junior, Bekerpin Khilda Azka Krisnani, Fransisca Maria L.M. Ekawati Purwijantiningsih Leonard, Patricia Leonie Margaretha Widya Pangestika Liya Hertanti, Beatrik Maria Sekar Kinanthi Medi Rambu Kareri Emu Oktaviani, Cecilia Anis Oktaviani, Yustina Wanda Dwi Pakalla, Veronika Nersy Paksi Mantara, Crispinus Devico Paramita, Brigitta Laksmi Paramita, Intan Diah Purwijantiningsih , Ekawati Purwijantiningsih, L. M. Ekawati Putra, Libertus Anggit Martini Lunggono Putri, Agatha Dewinta Anesthi Putri, Cindy Yong Kurnia Reni Swasti, Yuliana Setyasih, Martina Sidharta, B. R. Siedharta, Alexander Ryu Souisa, George M. Sudigdo, Parceline Nathalie Sugianto, Emanuella Priscilia Swasti, Yuliana Reni Wijoyo, Arif Windyasari, Alexandra Paska Selma Yuliana Rani Swasti Yuliana Reni Swasti Zefanya Agatha Chandra