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Dede Zaenal Arif
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Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Chemistry Engineering Industrial & Manufacturing Engineering

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KAJIAN PERBANDINGAN TEPUNG TERIGU (Triticum aestivum) DENGAN TEPUNG JEWAWUT (Setaria italica) TERHADAP KARAKTERISTIK ROTI MANIS Dede Zaenal Arif
Pasundan Food Technology Journal (PFTJ) Vol 5 No 3 (2018): PASUNDAN FOOD TECHNOLOGY JOURNAL (PFTJ)
Publisher : Department of Food Technology, Universitas Pasundan, Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (366.509 KB) | DOI: 10.23969/pftj.v5i3.1267

Abstract

Tujuan penelitian ini untuk mengurangi penggunaan tepung terigu dengan penambahan tepung jewawut pada produk roti manis. Manfaat dari penelitian ini antara lain dapat meningkatkan nilai ekonomis dari jewawut, dan dapat memanfaatkan hasil pangan lokal. Metode penelitian yang digunakan adalah Regresi Linier Sederhana. Pembuatan roti manis dengan penentuan batas minimum tepung terigu dengan perbandingan 5: 5, 6: 4, 7: 3, 8: 2, dan 9: 1. Roti yang telah diproduksi dilakukan pengujian terhadap volume dan pengembangan porositas. Langkah selanjutnya yaitu penentuan formulasi pembuatan roti manis dengan perbandingan tepung terigu dan tepung jewawut yaitu 7: 3, 7,5: 2,5 dan 8: 2. Hasil penelitian pendahuluan menunjukkan kadar gluten 1,06%, dan sifat amilografi tepung jewawut yaitu suhu gelatinisasi 85,4oC, viskositas puncak 660 Cp, viskositas breakdown 2210 Cp dan kemunduran kekentalan 1550 Cp. Sifat amilografi tepung terigu adalah suhu gelatinisasi 89,3oC, viskositas puncak 530 Cp, viskositas breakdown 645 Cp dan viskositas setback 115 Cp. Batasan minimum rasio tepung terigu dan tepung jewawut sebesar 7: 3 untuk membuat roti manis. Roti manis yang dipilih digunakan perbandingan tepung terigu dan tepung jewawut adalah 8: 2 karena disukai oleh panelis berdasarkan uji organoleptik. Roti manis yang terpilih memiliki kadar air 19,22%, kadar protein 7,48%, kadar karbohidrat 57,37%, kadar lemak 2,2%, serat makanan 3,54% dan 1,91 mg/100 gram kalsium serta total energi 279,2 kkal yang memenuhi 13,96% kecukupan gizi per hari. Sedangkan roti manis kontrol mengandung 22,49% kadar air, kadar protein 8,59%, kadar karbohidrat 52,17%, kadar lemak 2,50%, serat makanan sebesar 1,63% dan 1,33 mg/100 gram kalsium serta total energi 265,54 kkal yang memenuhi 13,277 % kecukupan gizi per hari.
CHARACTERISTICS OF FISH CRACKERS BASED ON TYPES OF FISH AND DIFFERENT TYPES OF STARCH Dede Zaenal Arif
Pasundan Food Technology Journal (PFTJ) Vol 5 No 2 (2018): PASUNDAN FOOD TECHNOLOGY JOURNAL (PFTJ)
Publisher : Department of Food Technology, Universitas Pasundan, Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (824.465 KB) | DOI: 10.23969/pftj.v5i2.1041

Abstract

The purpose of this research is to produce fish crackers from different types of fish, namely catfish and patin fish as well as different types of starch and know the characteristics of a good fish crackers. The benefit that can be expected from this research was to utilize catfish and patin fish abundant potency and add economic value. The method of this research was divided into two stages, namely the first stage is the stage which determines the range of the comparison with the fish flour, determine the type of fish and determine the type of flour used by using the hedonik method of organoleptic parameters. On the second stage has a purpose and that is to analyze chemical and physical fish crackers by comparison. The data were analyzed using the method of experiment results simple linear variable (x) increase in comparison of fish and flour (part). The free variable (y) consists of the response of the color, flavor, aroma, texture, volume and the development levels of crispness. The type of fish and the type of starch correlated against all response organoleptic, except the catfish and tapioca flour was not correlated against sense, catfish and cornmeal were not correlated against the texture of the fish, and catfish and sago flour not correlated against scent. The highest correlation is indicated by the sample composition of the cornmeal and catfish fish total value index by 17 of the total value of the correlation coefficient in classification. The sample was selected based on organoleptic level consumer favorite is with the composition of samples catfish and tapioca flour with a 1:1 comparison (111). Based on the results of the chemical analysis of protein obtained 24,38%, fat content of 1.6%, levels of starch of 44.69% and water content of 5.5%. Physical analysis of the parameter and the mobilising of the volume development of IE of 146.43% and the level of crispness that is of 0.56 mm/s/50gram.
DAYA HAMBAT EKSTRAK BAWANG PUTIH TERHADAP S. aureus DAN TOTAL MIKROBA DALAM DAGING Dede Zaenal Arif
Pasundan Food Technology Journal (PFTJ) Vol 6 No 3 (2019): PASUNDAN FOOD TECHNOLOGY JOURNAL (PFTJ)
Publisher : Department of Food Technology, Universitas Pasundan, Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (499.664 KB) | DOI: 10.23969/pftj.v6i3.2171

Abstract

The research objective is to determine the inhibitory garlic extract at different concentrations to inhibit the growth of Staphylococcus aureus and lowers total microbes in beef based on the rate of microbial growth. The study consisted of four stages: stage one study aims to examine the components contained in extracts of garlic with GC-MS. Phase two study aims to determine the time of maceration of garlic extract the most good, knowing how long the antimicrobial compounds found in garlic extract can survive, as well as to determine the relationship when maceration on the number of colonies of microbes and microbial growth rate. Three phase study aims to determine the concentration of garlic extract is most effective. Research stage four which applications use garlic extract concentration and soaking time chosen which can inhibit the growth of microbes on beef during storage Based on the results of this study concluded that the total microbes and bacteria Staphylococcus aureus contained in beef can be inhibited by garlic extract views from the rate of microbial growth.
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