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All Journal Jurnal Teknologi Dan Industri Pangan agriTECH
Zaki Utama
Fakultas Teknologi Pertanian, UGM- Yogyakarta
Agriculture, Biological Sciences & Forestry Industrial & Manufacturing Engineering

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The Influence of Particle size and Guluronic/Mannuronic Proportion of Alginate on Physical and Sensory Characteristics of Restructured Products from Soursop Sri Raharjo; Zaki Utama
Jurnal Teknologi dan Industri Pangan Vol. 14 No. 3 (2003): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (3342.005 KB)

Abstract

The application of restructuring technology is intended to add value for local fruits. Fresh and ripe sour sop fruits are frequently of having defective appearance, irregular shape and size, or showing signs of insect infestation which make the whole fruit is less acceptable by consumers. Previous study has indicated that sour sop fruit can be restructured into a fresh fruit product with acceptable sensory characteristics using calcium alginate gel system. This particular study was intended to determine the effect of alginate powder particles size and its guluronic/mannuronic proportion on the physical and sensorial properties of restructured sour sop. The restructured fruit product was evaluated based on its gel strength, pH colour, and sensory attributes which include taste, aroma, mouth feel, appearance, and hardness. Sour sop restructured by internal setting with coarse alginate powder (36 mesh) tend to have softer gel compared to the use of fine alginate powder (120 mesh). Different proportion of guluronic/mannuronic in the alginate used for the restructurization resulted in the same gel strength when calcium lactate powder was used. However, the use of encapsulated calcium lactate resulted in stronger gel with alginate containing higher proportion of mannuronic acid. The alginate particle size and proportion of guluronic/mannuronic content showed no significant difference in product colour and sensory attributes evaluated. Key words : Alginate, sour sop fruit, restructurization.
SIFAT-SIFAT FISIK DAN SENSORIS PRODUK BUAH HASIL RESTRUKTURISASI NON-TERMAL SELAMA PENYIMPANAN DINGIN [Physical and Sensoric Properties of Restructured Fruit During Refrigerated Storage] Sri Raharjo; Zaki Utama
Jurnal Teknologi dan Industri Pangan Vol. 13 No. 1 (2002): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (399.927 KB)

Abstract

The objective of this experiment was to develop novel restructured products from tropical fruits. A model fruit product was developed using fresh tropical fruits puree (avocado, mango, jackfruit, sapodilla, and soursop) and calcium-alginate gel forming methods (internal setting). As binding system low viscosity alginate  and three different calcium sources (Ca-lactate, Ca-chloride and encapsulated Ca-lactate) were used. Gel forming was conducted  by internal setting and calcium was released under controlled conditions simultaneously throughout the system. The products were  then stored at 4 oC for  9 days. Sensory evaluation indicated that restructured sapodilla with Calactate or encapsulated Ca-lactate (1%) had better taste as compared to product were with Ca-chloride. Different calcium sources had no significant effect on flavor as compared to those of fresh fruit. During refrigerated storage, however, products prepared with soursop and avocado suffered discoloration. Calcium, lactate or encapsulated Ca-lactate produced weaker gel than that of calcium chloride. Restructured fruits that have been stored up 9 days were  still considered acceptable by panelists.
Formulasi untuk Memperbaiki Flovor Bubur Buah Alpukat (Persea americana Mill) Hasil Restrukturisasi Zaki Utama; Sri Raharjo
agriTECH Vol 26, No 2 (2006)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1456.317 KB) | DOI: 10.22146/agritech.9476

Abstract

The objective of this experiment was to develop novel restructured products from fresh avocado fruits puree and calcium-alginate gel forming method (internal setting). Gel forming by internal setting the calcium is released under controlled conditions simultaneously throughout the system. Restructuredfruit products were evaluated for pH, color, and sensory properties. Sodium chloride (0.5% and 1.0%) did not give better flavor for restructured avocado compare to product without it. The addition of sodium chloride precisely increases the sourness of the product. Restructured avocado product with citric acid concentration 0.05% and 0.1% were much preferred than product with citric acid concentration 0.5%. The addition of sugar (5%) to the restructured product significantly reduced the sourness. Compared to the addition of sodium chloride (0.5%), products with addition of sugar (2.5% and 5%) were significantly more preferable and the flavors were closer to fresh-cut avocado fruit.
Pengendalian Pencoklatan Produk Hasil Restrukturisasi Bubur Sri Raharjo; Suparmo Suparmo; Wahyu Supartono; Zaki Utama
agriTECH Vol 22, No 3 (2002)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1075.426 KB) | DOI: 10.22146/agritech.13539

Abstract

Upon peeling and slicing fresh fruits are easily discolored due to enzymatic reaction in the presence of oxygen. Restructured fruit also suffer the discoloration during aerobic storage either at room temperature or under refrigeration. The objective of this study was to find alternatives for preventing or retarding the discoloration rate of calcium-alginate restructured fruits during aerobic refrigerated storage using anti browning additives. Four different fruits including avocado, mango, jack fruit, and soursop were restructured using sodium alginate (1% w/w) and calcium lactate (1% w/w). The additives tested were citric acid 0.5% (w/w), ascorbic acid 0.05% (w/w), sodium disulfite 0.01% (w/w), N-acetyl-cysteine 0.05% (w/w), and combination of citric acid 0.05% (w/w) and N-acetyl-cysteine 0.05% (w/w). Addition of anti browning additives at the specified concentration was effective in delaying the discoloration of restructured fruits during aerobic storage at 4ºC for up to 6 days. Among the additives tested the use of combination of citric acid 0.05% (w/w) and N-acetyl-cysteine 0.05% (w/w) was the most effective in retarding the discoloration across the fruits. Restructured soursop, in particular, was not undergoing significant sidcoloration for 11 days of refrigerated storage.
Karakter Fisik dan Sensoris Produk Hasil Restrukturisasi Buah Nangka (Artocarpus heterophylla L.) dan Sawo (Manilkara achras (Mill.) Fosb) Selama Penyimpanan Beku Sri Raharjo; Suparmo Suparmo; Wahyu Supartomo; Zaki Utama
agriTECH Vol 22, No 2 (2002)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1033.512 KB) | DOI: 10.22146/agritech.13569

Abstract

A model fruit product was prepared using fresh tropical fruits puree (jackfruit and sapodilla) and restructured using calcium-alginate gel forming methods (internal setting). Restructured fruit products were evaluated for texture (hardness), color, pH, and sensory properties after 0,1,2, and 3 months frozen storage at -15ºC. No significant change for pH was observed over the frozen storage period (3 months at -15ºC).
A Comparison of Palm Oil, Beef Tallow, and Corn Oil Effect on Serum Glucose and Lipid Profile in Rats Fed a High-Fat Diet Utama, Zaki; Ningrum, Andriati; Mayangsari, Yunika; Raharjo, Sri
agriTECH Vol 44, No 2 (2024)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.84359

Abstract

This research aimed to investigate the influence of three types of palm oil products (RBDPO (refined bleached deodorized palm oi), RPO (red palm oil), and PKO (palm kernel oil)), on serum glucose and lipid profile of Sprague Dawley rats fed with experimental diet containing 20% of oils, comparing these effects with those of with animal- base oil (beef tallow) including corn oil as a representative from vegetable oil. The diet with level of fat 20% given to two groups (with and without AOM (azoxymethane)) of male Sprague Dawley rats for 13 weeks. The results exhibit that corn oil caused the lowest value of serum glucose (p < 0.05) in both AOM and non-AOM groups. Compared to other groups, beef tallow diet significantly increased serum triglycerides, cholesterol, and LDL, followed by RPO/PKO, RBDPO, and corn oil, respectively (p < 0.05). Meanwhile, corn oil diet produced the highest level of serum HDL, followed by RBDPO, PKO/RPO, and beef tallow (p < 0.05).
Co-Authors Mayangsari, Yunika Ningrum, Andriati Sri Raharjo Sri Raharjo Sri Raharjo Sri Raharjo Suparmo Suparmo Suparmo Suparmo Wahyu Supartomo Wahyu Supartono