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PENGARUH KONSENTRASI ASAM JAWA (Tamarindus indica L.) TERHADAP SIFAT FISIKOKIMIA DAN ORGANOLEPTIK LEATHER PULP KULIT PISANG KEPOK-ASAM JAWA Purnomo, Lupita; Surjoseputro, Sutarjo; Setijawati, Erni
Jurnal Teknologi Pangan dan Gizi Vol 17, No 1 (2018)
Publisher : Widya Mandala Surabaya Catholic University

Kepok banana (Musa paradisica L.) is a type of banana that is widely used for further processing. One part of banana that can be used is the peel. In banana peel there is a high enough of pectin (10-21%), therefore banana peel can be used as raw material on the leather. The fruit letaher is a thin sheet-shaped sweeter with a thickness of 2-3 mm, and has a water content of 10-25%. Fruit leather is good to have a slightly tough, compact texture also has a plasticity known by the gel system that is formed due to pectin, sugar and acids. Banana peel has a weakness, that is less attractive color (pale white) and it tasted bland, so on the making is necessary to add other materials, tamarind. Tamarind (Tamarindus indica L.) has a brownish- yellow flesh color and taste very sour. The sour taste is caused by tartaric acid, which is the main component of tamarind.This study aims to determine the effect of concentration on the physicochemical properties and organoleptic of kepok banana pulp-tamarind leather. The design of the study is a randomized block design (RAK) non-factorial with one factor and seven- level treatment, the concentration of tamarind written by 10%, 15%, 20%, 25%, 30%, 35%, and 40% with four replications. Kepok banana pulp- tamarind leather generated testing the water content, pH, texture (hardness), and organoleptic test covering the taste, texture and color. The test data will be analized using ANOVA (Analysis of Variance) at Î± = 5% and continued using Duncan Multiple Range Test (DMRT). The addition of tamarind increased the value of water content and texture (hardness), while the pH and color values (lightness, redness, and yellowness) decreased. The best concentration of tamarind was at 25%, which had pH 3,12, water content 11,79%, hardness 0,23 kg/s, lightness 42,33, Redness 17,61 and yellowness 23,33, and panelist sensory score of color (5,96), texture (5,94), and flavor (6,05) respectively with scoring 1-7.

PENGARUH KONSENTRASI PERENDAMAN KALSIUM LAKTAT TERHADAP SIFAT FISIKOKIMIA MASHED SWEET POTATO POWDER Catherina, Cynthia Inneke; Surjoseputro, Sutarjo; Setijawati, Erni
Jurnal Teknologi Pangan dan Gizi Vol 15, No 2 (2016)
Publisher : Widya Mandala Surabaya Catholic University

The shortcomings of mashed sweet potato powder are low rehydration strength, and is sticky after being rehydrated, so there is a need to add calcium lactate. Calcium lactate is a food additive that is flavourless and functions as a texture former and thickening agent. Ca2+ ions will bind the polysaccharides, forming an egg box which can bind water, improving rehydration and reducing free water in the product so that it does not becomes sticky. The study design used is non-factorial RBD (randomized block design). Other factors studied were concentration of calcium lactate consisting of 7 (seven) standards of treatment in the form of 0% (w/v); 0,25% (w/v); 0,50% (w/v); 0,75% (w/v); 1% (w/v); 1,25% (w/v); 1,5% (w/v), with a repetition rate of 4 (four) times. Parameters tested include the physiochemical nature: water content, Î±w, colour, and water absorption. Data was analysed by ANOVA (Analysis of Variance) at Î± = 5% then continued with Duncan's Multiple Range Test at Î± = 5% to determine which treatment has a significant difference. An increase in calcium lactate concentration significantly affects water content, aw, water absorption, and colour (lightness, redness, yellowness, and hue) but has no significant effect on chroma. Higher calcium lactate usage will lower water content, aw, yellowness, hue scores but raise lightness, redness, and water absorption. Results showed the best treatment is calcium lactate concentration of 1% with a water content of 7,74%, aw 0,52, water absorption 440,00%, lightness 74,97, redness 12,28, yellowness 26,23, chroma 28,78 and hue 64,92.

PENGARUH PROPORSI TAPIOKA DAN TERIGU TERHADAP SIFAT FISIKOKIMIA DAN ORGANOLEPTIK KERUPUK BERSELEDRI Kusuma, Theodora Dessryna; Suseno, Thomas Indarto Putut; Surjoseputro, Sutarjo
Jurnal Teknologi Pangan dan Gizi Vol 12, No 1 (2013)
Publisher : Widya Mandala Surabaya Catholic University

Crackers is a popular food in Indonesia. Currently developing the cracker is a cracker without protein in the addition of vegetable materials (vegetable crackers). The addition of celery in cracker can be used as a diversification effort. Crackers are generally made from tapioca that affect the quality of crackers. A good quality appearance is translusent and compact. Substitution of wheat flour is expecte d to improve the quality of the resulting crackers. This research aims to study the influence of the proportion of tapioca and wheat flour in celery crackers characterstics and to determine the proportion of tapioca and wheat flour crackers that can produce good quality and acceptable in terms of sensory. The main materials used in this study is tapioca, wheat flour, fresh celery, baking powder, and water. Research methods with Random Design Group a single factor, namely the proportion of tapioca and wheat. Level of treatment consist of eight levels, proportion wheat flour 0, 5, 10, 15, 20, 25, 30, 35% with three replications. Proportion in the manufacture of tapioca and wheat flour crackers real influence on the water content, volume expantion, bulk density after fried crackers, color, and hardness. Increasing of wheat flour make water content, bulk density, redness, yellowness, and hardness increase too, but volume expantion and lightness decrease. The use of tapioca and wheat flour in addition to the crackers do not give the real effect on the bulk density crackers after drying. The selection of the best treatment based on the weighting test, including volume expantion and organoleptic (appearance, crispness, flavor, and color), the best treatment is proportion wheat flour 15%.

PERBEDAAN KONSENTRASI KARAGENAN TERHADAP SIFAT FISIKOKIMIA DAN ORGANOLEPTIK JELLY DRINK ROSELA-SIRSAK Gani, Yohana Fransisca; Suseno, Thomas Indarto Putut; Surjoseputro, Sutarjo
Jurnal Teknologi Pangan dan Gizi Vol 13, No 2 (2014)
Publisher : Widya Mandala Surabaya Catholic University

The experimental design is Randomized Block Design with one factor which is carrageenan concentration and seven factor levels which are 0.20%; 0.25%; 0.30%; 0.35%; 0.40%; 0.45%; and 0.50% (m/v) with four replications. The parameters tested are physicochemical test (flow rate, viscosity, pH, and syneresis days 1, 7, and 14 storage) and organoleptic test (color, suction power, and taste). The data is statically analyzed using ANOVA (Analysis of Variance) test at Î± = 5% and continued by DMRT (Duncanâ€™s Multiple Range Test) at Î± = 5%. The increase of carrageenan concentration is expected significantly affect the physicochemical and organoleptic properties of rosella-soursop jelly drink. The results from this research showed that increasing the concentration of carrageenan significantly affect the value of flow rate, viscosity, pH, and syneresis days 1, 7, and 14 storage of rosella-soursop jelly drink. The higher the concentration of carrageenan increases the value of viscosity, pH, syneresis days 1, 7, and 14 storage but decreases the value of flow rate. Increasing the concentration of carrageenan significantly affect the value of preferences for color, suction power, and taste of rosella-soursop jelly drink. The best treatment of rosella-soursop jelly drink is addition 0.30% carrageenan concentration and fiber content for rosella-soursop jelly drink with addition of 0.40% carrageenan concentration is 0.66% (wb).

PENGARUH KONSENTRASI BUAH JAMBU BIJI MERAH TERHADAP SIFAT FISIKOKIMIA DAN ORGANOLEPTIK FRUIT LEATHER PULPKULIT DURIAN - JAMBU BIJI MERAH Putro, Candra Adi; Surjoseputro, Sutarjo; Setijawati, Erni
Jurnal Teknologi Pangan dan Gizi Vol 14, No 2 (2015)
Publisher : Widya Mandala Surabaya Catholic University

Fruit leather can be made from the pulp of durian skin. Making fruit leather pulp of durian skin has a weakness that has no taste and flavor as well as color less attractive so that material needs to be added with a strong flavor and color from the outside. One of them is with the addition of guava fruit. The concentration guava red give you different characteristics of texture, color, and flavor leather is produced. The research was done to determine the effect of concentration red guava on physicochemical and organoleptic leather pulp of durian skin red guava. The research design used was the RAK (Random Design Group) non factorial factors examined were the concentration red guava that consists of 6 (six) in the form of 10% (b/b); 20% (b/b); 30% (b/b); 40% (b/b); 50% (b/b); 60% (b/b), and repeated treatment level as many as four (4) times. The parameters tested included the physicochemical (moisture content, aw, texture (flexibility), pH, and color) and organoleptic (a fondness for taste, texture, and color). The use of red guava increased aw, moisture content, texture (flexibility), redness, on the other hand decreasing the value of pH, lightness, and yellowness of leather. The best concentration of red guava was at 40% which had pH 3.16, aw0.60, moisture content 17.35%, texture (flexibility) 36.73 N/s, lightness 43.36, redness 26.21, and yellowness 21.35 with sensory scores for flavor, texture and color were 4.59, 4.58, and 5.24 respectively with scoring 1-7.

PENGARUH PROPORSI TAPIKOKA DAN TEPUNG BERAS MERAH TERHADAP SIFAT FISIKOKIMIA DAN ORGANOLEPTIK KERUPUK BERAS MERAH S., Bernadette Maureen; Surjoseputro, Sutarjo; Epriliati, Indah
Jurnal Teknologi Pangan dan Gizi Vol 15, No 1 (2016)
Publisher : Widya Mandala Surabaya Catholic University

ABSTRACT Diversification of red rice processing can increase utilization and consumption of red rice. Preliminary processing into flour can facilitate subsequent processing. One way of using the red rice flour is processing them into crackers. Crackers is a snack that has been known by Indonesian for a long time. The main material of crackers is tapioca that is replaced with red rice flour in this study. Substitution of tapioca with red rice flour affects the physicochemical (water content, expansion volume, level of hardness, color, oil absorption, and crude fiber content) and organoleptic properties (color, flavor, and crispness) of red rice crackers. The design of the study is a single randomized group design, spesifically proportion of tapioca and red rice flour which is made up of six levels of treatment, 0%, 10%, 20%, 30%, 40%, and 50%. Each level is repeated four times. The results showed that proportion of tapioca and red rice flour significantly affect the water content of raw and fried crackers, expansion volume, hardness, color (lightness, redness, yellowness), oil absorption, crude fiber content, and organoleptic properties of red rice crackers (color, flavor, and crispness). The higher substitution rate of tapioca with red rice flour, the lower the moisture content of raw crackers, expansion volume, oil absorption, lightness of raw and fried crackers, and panelists preference (color), and the higher hardness, water content of fried crackers, redness, yelowness, and crude fiber content. The best treatment based on organoleptic properties is crackers with 20% substitution of red rice flour.

PENGARUH PROPORSI TOMAT DAN PULP KULIT PISANG KEPOK TERHADAP SIFAT FISIKOKIMIA DAN ORGANOLEPTIK LEATHER TOMAT-PULP KULIT PISANG KEPOK Pranata, Ignatius Ryan; Surjoseputro, Sutarjo; Setijawati, Erni
Jurnal Teknologi Pangan dan Gizi Vol 16, No 2 (2017)
Publisher : Widya Mandala Surabaya Catholic University

Tomatoes are one of agricultural commodities that have high economic value and produced throughout the year. Tomatoes production year to year always increase and reached 950.385 ton in 2011. Number of tomatoes products is still very limited providing opportunities utilization of tomatoes into fruit leather products. Fruit leather containing 10-15% of water in a form of thin sheet that can be rolled. The quaskin pulp lity of good fruit leather is plasticy, elastic, and has a good gel form of which is determined by some components especially pectin, sugar and acid. Tomato leather which is produced with 100% tomato can not form a solid gel because pectin content in tomato is 4,63%. Therefore pectin from saba banana skin pulp is added to get a good result of it. Saba banana skin pulp has a high pectin content. Pectin content in saba banana skin pulp is 5,5%. The research design used was Randomized Group Design consisting one factor which is the proportion of tomatoes and saba banana skin pulp (100%:0%; 90%:10%; 80%:20%; 70%:30%; 60%:40%; 50%:50%). The parameters analyzed include physicochemical properties (moisture content, aw, texture (flexibility), pH, and colour) and the organoleptic properties (preference for texture, colour, and flavor). The proportion use of tomato increased moisture content, texture (gel strenght), on the other hand decreasing pH, lightness, redness, and yellowness of leather. The best proportion of tomato and banana skin pulp was at 70:30 which had pH 3.38, moisture content 11.79%, texture (gel strenght) 1.12 kg, lightness 43.8, redness 28.01, yellowness 18.9 with sensory scores of flavor, color, and texture were 5.2, 5.95, and 5 respectively with score 1-7.

PENGARUH LAMA PENYIMPANAN ADONAN BEKU TERHADAP SIFAT FISIKOKIMIA DAN ORGANOLEPTIK PUFF PASTRY YANG DISUBSTITUSI MODIFIED CASSAVA FLOUR Mardiah, Afa Dian; Trsinawati, Chatarina Yayuk; Surjoseputro, Sutarjo
Jurnal Teknologi Pangan dan Gizi Vol 13, No 1 (2014)
Publisher : Widya Mandala Surabaya Catholic University

The use of frozen dough allow to maintain consistency of the product simultaneously. The formula used mocaf flour 15% as wheat substitution. The objective of this research was to study the effect of storage time of frozen dough on the physicochemical properties and sensory as well as how long the maximum storage of frozen dough that can produce puff pastry that can be accepted by consumers. The experimental design of the study was a randomized block design with single factor, which the storage time of frozen dough consist of five levels (0, 5, 10, 15, and 20 days) with five replication. The parameters tested were moisture content, spesific volume, firmness, and sensory properties in firmness, flakiness, moutfeel (greasy texture), and sugar content. The data were analyzed using ANOVA at Î± = 5% and followed by DMRT (Duncanâ€™s Multiple Range Test) at Î± = 5% if there was a significant effect of treatment. The frozen storage time significantly reduced water content and specific volume, increased firmness, and panelist acceptance in flakiness. The storage time has no significantly different in sugar content, panelist acceptance in firmness, and mouthfeel (greasy texture).

PENGARUH PERBEDAAN PENAMBAHAN KONSENTRASI WORTEL TERHADAP SIFAT FISIKOKIMIA DAN ORGANOLEPTIK KERUPUK WORTEL Febriani, Veronika Devina; Surjoseputro, Sutarjo; Suseno, Thomas Indarto Putut
Jurnal Teknologi Pangan dan Gizi Vol 12, No 1 (2013)
Publisher : Widya Mandala Surabaya Catholic University

Crackers is food product that most people favored and made from wheat starch with the addition of other ingredients and food additives are permitted. Carrot (Daucus carota L.) is one type of vegetable that can be varied in the manufacture of crackers. Beside, the relatively abundant production of carrots, the high nutrition like vitamin and mineral, its high water content of about 88.2% make carrot needs to use in processed food products, one of them is in crackers production. Raw materials used in this study is tapioca, flour, and fresh carrots, while the additional materials used are double-acting baking powder, garlic, salt, sugar, and mineral water. The study design used was Randomized Design Group non-factorial with one factor, namely the concentration of carrot which consists of 6 (six) standard of treatment, the concentration of carrot 0%, 10%, 20%, 30%, 40%, and 50 %. Each treatment was repeated 4 (four) times. The results showed that differences of carrot addition make real effect on water content, percentage expantion, bulk density of fried crackers, hardness, color (objective), and organoleptic testing (levels favorite color) carrot crackers. The higher addition of carrot will increase the bulk density of fried crackers, hardness, redness, and yellowness point of carrot crackers, but it will decrease the water content, percentage of expantion, lightness, and levels favorite color of carrot crackers. The 40% carrot addition produce carrot crackers with the best reception characteristics with point acceptability of color 5,58, crispiness 6,06, percentage of expantion 625,00%, hardness 610,241 N/s, and acceptability of taste is 6,06.

PENGARUH KONSENTRASI TAPIOKA PADA BERAS VARIETAS MENTIK (Oryza sativa var. Mentik) TERHADAP SIFAT FISIKOKIMIA RICE PAPER Putriningsih, Agnes Ayu; Surjoseputro, Sutarjo; Setijawati, Erni
Jurnal Teknologi Pangan dan Gizi Vol 17, No 1 (2018)
Publisher : Widya Mandala Surabaya Catholic University

Rice paper wrappers are made from rice that can be directly consumed and comes from Asia. Rice paper has the characteristic appearance of the translucent, elastic, easily foldable and not easily torn. Rice paper begins manufacture of soaking rice overnight and then in doing demolition by adding water until the rice porridge, after it is done printing on the steamer until drying. In preliminary studies using Mentik rice only produce rice paper that is easily torn and less elastic after being printed or when used. The addition of tapioca expected to improve the initial structure of rice paper with the ability to provide a stable due role in maintaining water amylopectin gel systems. This study uses a randomized block design (RAK) factorial design with one factor, namely the concentration of tapioca. The concentration of starch to be used is 0% (P1); 0.25% (P2); 0.5% (P3); 0.75% (P4); 1% (P5); 1.25% (P6) and 1.5% (P7) of the weight of the rice dough is used. Repetition of the experiments were carried out four times to obtain a total of 28 experimental units. Data were analyzed using ANOVA (Analysis of Varians) test at Î± = 5%, if the results showed a significant effect, the next analyzed by followed by DMRT (Duncanâ€™s Multiple Range Test) at Î± = 5% to determine the combination treatment that gave a significant difference. Analysis performed is the water content, aw, and power rehydration. The results showed that the effect of tapioca give effect to the physicochemical characteristics of rice paper. The water content increased while the rice paper rice paper rehydration power decrease with increasing concentration of tapioca. Water content ranging from 12.11% - 15.54%, power rehydration ranging from 110.42% - 113.04% and aw values ranged from 0.54 to 0.68. Tapioca concentration of 1.25% is the best treatment to the value of the water content of 14.85%, 118.59% and the power rehydration aw 0.67.

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