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All Journal Jurnal Teknologi Dan Industri Pangan Jurnal Teknologi Pangan dan Gizi agriTECH Jurnal Abdimas Kartika Wijayakusuma Teknologi dan Industri Pertanian Indonesia

Anna Ingani Widjajaseputra

Fakultas Teknologi Pertanian, Unika Widya Mandala Surabaya, Jalan Dinoyo 42-44, Surabaya

Author-ID : 415959

Agriculture, Biological Sciences & Forestry Humanities Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Education Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology Social Sciences Other

Published : 11 Documents Claim Missing Document

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PENGARUH PROPORSI MARGARIN DAN PUREE PISANG AMBON SEBAGAI FAT MIMETIC TERHADAP SIFAT FISIKOKIMIA DAN ORGANOLEPTIK REDUCED FAT STEAMED BROWNIES Ong, Florence; Widjajaseputra, Anna Ingani; Trisnawati, Chatarina Yayuk
Jurnal Teknologi Pangan dan Gizi Vol 14, No 1 (2015)
Publisher : Widya Mandala Surabaya Catholic University

Fat reduction on brownies can alter sensory properties of the product, so a fat mimetic like green banana puree was needed to replace some fat. This research aims to determine the effect of the proportion of margarine which is replaced with green banana puree on physicochemical and sensory quality of steamed brownies. Randomized Block Design with one factor (margarine:banana puree) was used in this research which consist of six level (margarine:banana puree = 100:0, 60:40, 55:45, 50:50, 55:45 and 40:60) with four replications. The product was evaluated for water content, reducing sugar content, fat content, specific volume, cohesiveness, and sensory properties. All of the data were analyzed by Analysis of Variance (Î± 5%). Duncan Multiple Range Test (Î± = 5%) was used to determine the significant difference among the treatments. The proportion of margarine and green banana puree treatment gives a significant difference (Î± = 5%) on water content, reducing sugar content, fat content, specific volume and organoleptic properties of steamed brownies: but no real influence on cohesiveness steamed brownies. The most preferred steamed brownies with proportion of margarine: banana puree 45:55 which has 33.51% moisture content; 4.69% reducing sugar content; 12.31% fat content; specific volume 2.3401 cm3/g, cohesiveness 0.7173 cm/g/s, softness preference 5.38 (somewhat liked ïƒ¨ liked), 5.41 flavor preference (somewhat liked ïƒ¨ liked), 5.30 tenderness preference (somewhat liked ïƒ¨ liked) and moistness preference 5.01 (somewhat liked).

PENGGUNAAN NA-CMC DAN GUM XANTHAN UNTUK MEMPERBAIKI KUALITAS CAKE BERAS RENDAH LEMAK Widija, Stephanie Livia Joana; Trsinawati, Chatarina Yayuk; Widjajaseputra, Anna Ingani
Jurnal Teknologi Pangan dan Gizi Vol 16, No 1 (2017)
Publisher : Widya Mandala Surabaya Catholic University

The use of Na-CMC need to be combined with xanthan gum hydrocolloid to improve the physical, chemical, and sensory properties of reduced fat rice cake. The research aimed to determine the effect of hydrocolloid concentration (Na-CMC and xanthan gum = 4:1) onphysical, chemical, and sensory properties of reduced fat rice cake. The experimental design was Randomized Block Design with one factor, namely hydrocolloid concentration, which consisted of five levels: 1%, 2%, 3%, 4%, and 5% based on flour weight with five replications. Data were analyzed by Analysis of Variance at Î± = 5 % to determine the effect of treatment on the physical, chemical, and sensory properties of reduced fat rice cake, and followed by Duncan's Multiple Range Test at Î± = 5 % to determine differences between treatment levels. The results showed that hydrocolloid concentration gave significant effects on moisture content, specific volume, hardness, cohesiveness, gumminess, chewiness and sensory properties (preference to pore uniformity, ease of chewing, tenderness, taste, and moistness), but didnâ€™t give a significant effect on springiness of reduced fat rice cake. Reduced fat rice cake with hydrocolloid concentration of 4% is the most preferred cake by consumers.

KARAKTERISTIK CAKE BERAS RENDAH LEMAK DENGAN PENGGUNAAN PROPORSI GUM XANTHAN DAN NATRIUM KARBOKSIMETIL SELULOSA (Na-CMC) Joyowiguina, Petrina; Sutedja, Anita Maya; Widjajaseputra, Anna Ingani
Jurnal Teknologi Pangan dan Gizi Vol 13, No 1 (2014)
Publisher : Widya Mandala Surabaya Catholic University

Fat content in rice Cake is 16,84% theoretically. The understanding of healthy living encourages people to reduce the amount of fat in food. Kidney beans can be used as a fat replacer. Rice Cake can be made with the addition of Na-CMC 4% and margarine substitutes by kidney beans for up to 100%. The addition of xanthan gum in combination with NaCMC will be studied to solved the rice Cake dryness. The proportion of gum xanthan and Na-CMC added to low fat rice Cake dough for 4% of the weight of rice flour. Research using a non factorial randomized block design with the treatment is proportion gum xanthan and Na-CMC 0%:100%; 10%:90%; 20%:80%; 30%:70%; 40%:60%; and 50%:50% with four replication. The proportion of xanthan gum and Na-CMC provides a significant effect on physicochemical tests that include moisture content, specific volume, hardness, cohesiveness, gumminess, chewiness at Î± = 5% and organoleptic tests that include, pore uniformity, ease beaten, softness and ease of swallow (moistness) but no significant effect (Î± = 5%) to a taste. Treatment of fat reducing which most accepted was combination of xanthan gum and Na-CMC 20%: 80%.

SUBSTITUSI TERIGU DENGAN TEPUNG LABU KUNING TERHADAP SIFAT FISIK DAN ORGANOLEPTIK MUFFIN Budoyo, Edwin Aleksander Septian; Suseno, Thomas Indarto Putut; Widjajaseputra, Anna Ingani
Jurnal Teknologi Pangan dan Gizi Vol 13, No 2 (2014)
Publisher : Widya Mandala Surabaya Catholic University

Muffin is one of the preferred foods by all groups of ages. Basically, wheat flour which is used in the muffin manufacturing are the medium flour and weak flour. Muffin is potential to be substituted with low protein flour such as pumpkin flour. Pumpkin flour has a different characteristic with wheat flour such as sugar content, fiber and carotenoid. Those component can determine muffinâ€™s physical properties such as color, browning, flavor, and organoleptic so it is important to determine the effect of substitution to the muffinâ€™s physical and organoleptic properties. The raw material used in this study are pumpkin flour and medium wheat flour. Other ingredients are butter, sugar, eggs, skim milk, vanilla and baking powder. Used research design was Randomized Block Design (RDB) with a single factor, namely the level of substitution of wheat flour by pumpkin flour with seven levels 0%, 5%, 10%, 15%, 20%, 25% and 30% with four replications. The tested parameters were water content, water activity, volume expansion, texture (hardness, springiness, cohesiveness and chewiness), and organoleptic test (color, texture and flavor). Substitution of wheat flour with pumpkin flour influences the water content, water activity, volume expansion, hardness, springiness, chewiness and organoleptic test (color, texture and flavor) with significance level Î±=5%, but the substitution doesnâ€™t influence cohesiveness. The optimal substitution level is 15%.

KAJIAN FAKTOR PENENTU MASA SIMPAN PRODUK BUBUK BUMBU DENGAN CARRIER MALTODEKSTRIN DE-12 DAN DE-18 Widjajaseputra, Anna Ingani; Srianta, Ignatius; Handayani, Yashinta Natalia
Jurnal Teknologi Pangan dan Gizi Vol 4, No 1 & 2 (2003)
Publisher : Widya Mandala Surabaya Catholic University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33508/jtpg.v4i1 & 2.2382

Seasoning powder is very useful in modern life. Seasoning powder can make certain food preparation easier, such as fried chicken, fried shrimp etc. The problem are discoloration and free flowing ability due to the increasing of reducing sugar content during storage. The objective of this research is to study on dominant factors of shelf-life of seasoning powder using maltodextrine, DE-12 and DE-18 as "carrier". A Complete Randomized Design has been used, with two levels of Dextrose Equivalent of maltodextrin, DE-12 and DE-18, respectively. Measured parameters are moisture content, water activity, reducing sugar content, free flowing and color. All data from five replicates were analyzed statistically using t test and set at Pd" 0.05. The research result indicate that the dominant factors of shelf-life are free flowing and color. Seasoning powder using DE-12 has 6 weeks shelf-life and the other one using DE-18 has 4 weeks shelf-life.

PENINGKATAN KUALITAS PEMASAKAN MIE TELUR REBUS DENGAN PENGGUNAAN KAPPA KARAGINAN Widjajaseputra, Anna Ingani; Tanjung, Dwiana; Frida, Frida
Jurnal Teknologi Pangan dan Gizi Vol 5, No 1 (2004)
Publisher : Widya Mandala Surabaya Catholic University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33508/jtpg.v5i1.2381

Noodle has an important role in people's diet especially in Asia region. The usage of eggs to the dough enhances the formation of a cohesive network, thus improve the cooking quality of the product. One of the problems of egg-noodle is the eating quality during prolonged cooking. Its structure can breakdown easily for longer cooking. This research studied the effect of carrageenan's usage in cooked egg noodles to strengthen its structure during cooking. This research used complete randomized design with single factor, the proportion of flour and carrageenan. The experiment was done in 3 replications and the parameters which were analyzed : moisture content, water absorption capability, extensibility, and cooking loss. The result showed that the effect of carrageenan can strengthen product's structure. Using 0,5 % - 2,5% kappa carrageenan can improve the cooking quality in 5 minutes over cooking treatment.

PERAN JENIS DAN KONSENTRASI KOAGULAN PADA KARAKTERISTIK TAHU DAN TINGKAT PENERIMAAN KONSUMEN Widjajaseputra, Anna Ingani; Widyastuti, Theresia Endang Widoeri; Suprijono, Maria Matoetina; Trisnawati, Chatarina Yayuk
Jurnal Teknologi Pangan dan Gizi Vol 19, No 2 (2020)
Publisher : Widya Mandala Surabaya Catholic University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33508/jtpg.v19i2.2871

The supply of soybean varieties with certain specification is still a problem for the tofu industry, so it needs to be resolved, one of which is the selection of capable coagulant. This research aimed to study the effect of different of coagulants (CaSO4 , CaCl2 , and MgCl2) and the concentration [0.4 % ( w / v ) and 0.5 % ( w / v )] to the characteristics of fresh tofu and its consumer acceptance.The tofu characteristics especially water holding capacity and gel strength could determine the tofu yield and texture parameters. Based on the research result, it showed that different types of coagulant have specific characteristics such as rate of coagulation and water entrapment capacity. Coagulant concentration of 0.5 % on all types of salt coagulant was used in this study showed the effect of decreasing the water holding capacity of the curd. Salt concentration of 0.5 % provided more formed cross-link so that the structure to be too compact. Higher protein content was obtained at concentration of 0.5 % for the same type of coagulant, but it was not followed by significant difference of texture. Based on sensory evaluation data, it can be concluded that CaSO4 0.4 % produced the most preferred product. The usage of MgCl2 0.4% can be recommended beside of CaSO4 0.4 %.

Co-Authors . Harijono Anita Maya Sutedja Budoyo, Edwin Aleksander Septian Dr.Ir. Yunianta, DEA Frida, Frida Handayani, Yashinta Natalia Joyowiguina, Petrina Ong, Florence Paini Sri Widyati Ristiarini, Susana Soeprijono, Maria Matoetina Srianta, Ignatius Suprijono, Maria Matoetina Tanjung, Dwiana Teti Estiasih Thomas Indarto Putut Suseno Trisnawati, Chatarina Yayuk Widija, Stephanie Livia Joana Widyastuti, Theresia Endang Widoeri

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