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All Journal Jurnal Teknologi Dan Industri Pangan Jurnal AGROTEKNOLOGI JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) Jurnal Teknologi & Industri Hasil Pertanian Jurnal Pengabdian kepada Masyarakat Nusantara Jurnal Pengabdian Masyarakat Indonesia ADMA: Jurnal Pengabdian dan Pemberdayaan Masyarakat Food Scientia: Journal of Food Science and Technology Jurnal Kolaboratif Sains Jurnal Ilmiah Pengabdian dan Inovasi Jurnal Teknologi dan Mutu Pangan Biofoodtech : Journal of Bioenergy and Food Technology Food and Agro-industry (FAGI) Journal Food and Agro-industry (FAGI) Journal
Putri, Destiana Adinda
Program Studi Teknologi Pangan, Fakultas Teknik, Universitas Bumigora
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Journal : Food Scientia: Journal of Food Science and Technology

 1 
Review: Evaluasi Fisik terhadap Penggunaan Tepung Komposit pada Kualitas Cookies Destiana Adinda Putri
Food Scientia : Journal of Food Science and Technology Vol 3 No 1 (2023): Janurai - Juni
Publisher : LPPM Universitas Terbuka

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33830/fsj.v3i1.3696.2023

Abstract

Composite flour is mixture of flour made from tubers, cereals, legumes, and other vegetable base ingredients with or without the addition of wheat flour. The use of various composite flour types in cookies manufacturing is able to reduce the use of wheat flour, provide uniqueness, increase nutritional values, and change physical qualities. The aim of this review is to provide information regarding to the use of composite flour in cookies manufacturing and its effect on physical quality based on several recent studies that was observed. Several studies have shown that the use of composite flour in cookies production results in the changes of physical quality related to weight, weight loss, baking yield, diameter, thickness, spread ratio, color (L*, a*, b*, C*, ΔE, whiteness index, browning index), and texture (hardness, fracturability, cohesiveness, springiness, chewiness, resilience, gumminess). These physical quality changes contribute to different results depending on the type of composite mixture and the percentage of wheat flour or the non-wheat flours. The different nutritional contents also contribute to the physical quality changes of cookies.
Pengaruh Perbedaan Jenis Pemanis dan Bahan Baku Terhadap Karakteristik dari Sirup Nanas Adhamatika, Adhima; Putri, Destiana Adinda
Food Scientia : Journal of Food Science and Technology Vol 3 No 2 (2023): Juli - Desember
Publisher : LPPM Universitas Terbuka

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33830/fsj.v3i2.6470.2023

Abstract

One of the processed products from pineapple is syrup. However, the use of natural ingredients such as fruit in processing syrup has weaknesses, both in terms of changes in color, taste, aroma and appearance. Therefore, when making pineapple syrup, flavorings are often used. The aim of this research is to increase the use of pineapple fruit and determine the differences in the quality of pineapple syrup produced with different types of sweeteners and types of ingredients in making pineapple syrup. The method used was a Randomized Block Factorial Design with 2 factors, namely the type of sweetener (sucrose, sucrose and glucose syrup) and the type of ingredient (pineapple flesh, pineapple synthetic flavors). The results showed that differences in the type of sweetener and type of ingredients had a significant effect on color (L*, a*, b*), viscosity, pH, total dissolved solids, water content, vitamin C and total acids, and sensory attributes (color, aroma, taste, and texture). The best treatment was obtained in the SG1 formulation using sucrose and glucose syrup sweetener and pineapple flesh. The quality characteristics of of this syrup are that it has an L* value 36.44; a* 24.21; b* 50.45; viscosity 94.89 cP; pH 4.53; TPT 33.66 ºBrix; water content 55.52%; vitamin C 7.25 mg/100g; total acid 4.05%; aroma 4.20; color 3.80; taste 4.20; and texture 4.33. This formulation can be developed into alternative use of the pineapple commodity that has a functional value.
Co-Authors Adhamatika, Adhima Ahmad Rudi Arianto Aziza Salsabilah Cahyadi, Irwan Darasinta Arlina, Gehtin Devy Ulandari Erni Sofia Murtini Fuad Sauqi Isnain Guyup Mahardhian Dwi Putra Hammad, Rifqi Heldiyanti, Rina Herliana, Fitri Husnita Komalasari Indah Nalurita Ine Karni Kartika Gemma Pravitri Komalasari, Zulkarnaen Lalu Danu Prima Arzani Maharani, Andika Ellena Saufika Hakim Mia Ulpiana Muhammad Mujahid Dakwah Muhammad Nizhar Naufali Muhammad Rosikhu Nizhar Naufali, Muhammad Nurul Hidayah NURUL HIDAYAH PUTU MEIKAPASA, NI WAYAN Riezka Zuhriatika Rasyda Salsabilah, Aziza saufika hakim maharani, andika ellena Sukmawaty Sukmawaty, Sukmawaty Ulpiana, Mia Yunita, Lina Zulkarnaen Zulkarnaen