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All Journal Jurnal Teknologi Dan Industri Pangan Reaktor Prosiding Seminar Nasional Sains Dan Teknologi Fakultas Teknik Prosiding Konferensi Nasional PKM-CSR Jurnal Pengabdian Masyarakat Charitas

Wilbur Donald R. Pokatong

Food Technology Department, Universitas Pelita Harapan, Karawaci, Tangerang

Author-ID : 4371340

Agriculture, Biological Sciences & Forestry Humanities Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Energy Engineering Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology Nursing Public Health Social Sciences

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Characterization and Development of Edible Film/Coating from Lesser Yam Starch-Plasticizer Added with Potassium Sorbate or Cinnamon Oil in Affecting Characteristics and Shelf Life of Stored, Coated Strawberry Wilbur Donald Raymond Pokatong; Jessica Decyree
Reaktor Volume 18 No. 4 December 2018
Publisher : Dept. of Chemical Engineering, Diponegoro University

Starch of lesser yam (‘gembili’ in Indonesian) has been used as a base for edible film and coating. Potassium sorbate and cinnamon oil are known as strong antimicrobial agents. This research was aimed to investigate the physical and mechanical characteristics of edible film from lesser yam starch-plasticizer formulations added with potassium (K) sorbate or cinnamon oil and its application as coating to strawberries. Incorporation of either K-sorbate or cinnamon oil at higher concentration resulted in reduced tensile strength and elongation with higher water vapor transmission rate (WVTR). The selected edible film formulations were applied as coating on strawberry stored at two conditions: room (28-30°C) and refrigeration temperature (5-6°C). At room temperature, controls had shelf life only for 2 and 4 days and strawberries coated with addition of K-sorbate lasted for 5-6 days, and those with addition of cinnamon oil prolonged for 5-11 days. At refrigeration storage, shelf life of controls was 9 and 18 days whereas K-sorbate-added formulations further prolonged shelf life of strawberries for 19-21 days, and those added with cinnamon oil lasted for 25-26 days. Therefore, all coated, stored strawberries had longer shelf life and more retained strawberries’ quality including lower weight loss, higher hardness, and lower microbial count.Keywords: cinnamon oil; edible coating; edible film; potassium sorbate; strawberry

Partial Substitution of Margarine with Avocado Fruit Puree for Healthy Pound Cake Preparation using Various Flour Types and Baking Methods Wilbur Donald Raymond Pokatong; Tiffany Nathalie
Reaktor Volume 21 No. 1 March 2021
Publisher : Dept. of Chemical Engineering, Diponegoro University

Avocado (Persea americana) is known to have high dietary fiber and monounsaturated fatty acids which can reduce low density lipoprotein (LDL); thus, reduced risk of heart attack. The research objective was to partially substitute margarine with avocado puree in the preparation of pound cakes to reduce the saturated fat and increase the nutritional values. The pound cakes were prepared with five different ratios of avocado puree to margarine which were 0:1, 1:3, 1:1, 3:1, and 1:0 using three types of flour (all-purpose, cake, or bread flour) and baked using two methods (oven and microwave baking). Results showed that avocado contains 81.37±1.38 (%, wb), 53.09±3.64 (%, db), 6,98±0.49 (%, db), 34.57±3.63 (%, db), and 5.36±0.49 (%, db) of moisture, fat, protein, carbohydrate, and ash, respectively. From each type of flour, one pound-cake was selected based on its physical properties i.e. firmness, volume expansion, L* value, and ohue. Selected pound cakes were further evaluated with scoring and hedonic tests by 70 panelists to observe its consumer acceptance and selected the best pound cake from each type of baking methods (oven and microwave baking). The results showed that oven-baked pound cake with avocado puree to margarine ratio 1:1 prepared with cake flour and microwave-oven-baked pound cake with avocado puree to margarine ratio 1:1 prepared with bread flour exhibited the highest acceptance with overall hedonic values of 4.96±1.18 and 4.83±1.09, respectively. However, considering the time needed for baking and that the microwave baked pound cakes exhibiting higher protein, the pound cake baked in the microwave oven is more preferrable for further commercial manufacture.Keywords: avocado;baking; fat-substitution;flour types, pound-cake

Co-Authors Aileen Neysha Carolina Lestari Halim, Yuniwaty Intan C. Matita Jeremia Manuel Halim Jessica Decyree Jessica Ignacia Kurniawan, Reynaldi Lucia Crysanthy Soedirga M. N. Sanaky, Florecita M. Siregar, Tagor Melanie Cornelia, Melanie Ratna Handayani Ratna Handayani Reynaldi Kurniawan Tagor M Siregar Tiffany Nathalie Titri S. Mastuti Titri S. Mastuti Titri S. Mastuti Pkmcsr Titri Siratantri Mastuti Titri Siratantri Mastuti

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