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THE EFFECT OF SUPPLEMENTATION GARLIC OIL AS AN ANTIBACTERIAL ACTIVITY AND SALTING TIME ON THE CHARACTERISTICS OF SALTED EGG Putri Widyanti Harlina; Ma Mei Hu; A M Legowo; Y B Pramono
Jurnal Aplikasi Teknologi Pangan Vol 1, No 4 (2012): November 2012
Publisher : Indonesian Food Technologists

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Abstract

This study has been done to examine the influences of garlic oil, salting time in the characteristics of salted egg. Typical bacterial used in this study were Escherichia coli, Salmonella enteritidis, and Staphylococcus aureus. They were obtained from the culture collection of National R&D Center for Egg Processing Laboratory, Food Science and Technology College, Huazhong Agricultural University, Wuhan, China. The experimental design was completely randomized design with factorial factor A x B (3 x 5) for three replications. Factor A were supplementation of garlic oil with different concentration (0%; 0.1%; 0.5%) and factor B were different time for salting process (0; 7; 14; 21; 28 days). The research was done through several activities, the determination of garlic oil as an antibacterial activity and making salted eggs in the presence of garlic oil are performed.  The results showed that garlic oil had antibacterial activity on the three bacteria used in this study. The minimum inhibitory concentration (MIC) of garlic oil was used as a determination of the concentration in salted egg presence of garlic oil. Egg white and yolk of duck eggs with different salting time and concentration of garlic oil showed slight differences in chemical composition and textural properties as salting proceeded. Both of treatment could induce solidification of yolk accompanied by oil exudation and the development of gritty texture. Thus both of treatment somehow affected the characteristics of the resulting egg white and egg yolk.
KOMBINASI SUSU DENGAN AIR KELAPA PADA PROSES PEMBUATAN DRINK YOGURT TERHADAP KADAR BAHAN KERING, KEKENTALAN DAN PH A M Jannah; Nurwantoro Nurwantoro; Y B Pramono
Jurnal Aplikasi Teknologi Pangan Vol 1, No 3 (2012): Agustus 2012
Publisher : Indonesian Food Technologists

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Penelitian ini bertujuan untuk mengetahui kombinasi susu dengan air kelapa terhadap kadar bahan kering, kekentalan dan nilai pH drink yogurt. Materi yang digunakan yaitu susu segar (BK 8,42%), kultur starter Bakteri Asam Laktat (BAL) (Lactobacillus bulgaricus dan Streptococcus thermophillus) dan air kelapa. Rancangan percobaan yang digunakan adalah rancangan acak lengkap (RAL) dengan 5 perlakuan dan 4 kali ulangan. Perlakuan yang diberikan pada sampel uji yaitu sebagai berikut T0 (kombinasi susu dengan 0% (v/v) air kelapa), T1 (kombinasi susu dengan 5% (v/v) air kelapa), T2 (kombinasi susu dengan 30% (v/v) air kelapa), T3 (kombinasi susu dengan 45% (v/v) air kelapa), T4 (kombinasi susu dengan 60% (v/v) air kelapa). Hasil penelitian menunjukkan bahwa kadar bahan kering dan kekentalan drink yogurt menunjukkan pengaruh yang nyata (P<0,05), sedangkan nilai pH tidak memberikan pengaruh nyata (P>0,05). Hasil analisis kadar bahan kering, kekentalan dan nilai pH drink yogurt yang dihasilkan menunjukkan bahwa semakin tinggi kombinasi air kelapa maka semakin rendah kadar bahan kering dan kekentalan, tetapi nilai pH yang dihasilkan relatif tetap. Kombinasi air kelapa yang optimal ditinjau dari karakteristik yang diharapkan yaitu mempunyai bahan kering rendah, kekentalan rendah terdapat pada perlakuan T2 (30%).
PHYSICAL AND SENSORY CHARACTERISTICS OF CHICKEN NUGGETS WITH UTILIZATION RICE BRAN TO SUBSTITUTE WHEAT FLOUR C Maliluan; Y B Pramono; B Dwiloka
Jurnal Aplikasi Teknologi Pangan Vol 2, No 2 (2013): Mei 2013
Publisher : Indonesian Food Technologists

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Abstract

The purpose of this research is to create a product with a good characteristic both physical and sensory. The variables in this research is texture, Water Holding Capacity, and sensory test. The texture analysis was carried out by Texture Analyzer,  The analysis of  Water Holding Capacity were performed according to the Hamm. The statictical design of the research is Completely Randomized Design (CRD) with 5 treatments and 4 replications. In the formulation, rice bran was used as a source of dietary fiber to replaced wheat flour at five different levels i.e. 0% (Control), 25% (Treatment 1), 50% (Treatment 2), 75%       (Treatment 3), and 100% (Treatment 4). The data of physical charateristic from the randomized design were analysed by analisis of variance. Based on the results of the study showed that the use of rice bran significantly (P <0.05) increased texture and decreased WHC. Overall, utilization rice bran as a substitute for wheat flour lower the physical properties and sensory of chicken nuggets.
Co-Authors A M Jannah A M Legowo B Dwiloka C Maliluan Ma Mei Hu Nurwantoro . Putri Widyanti Harlina