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All Journal Jurnal AGROTEKNOLOGI Jurnal Teknologi Pangan dan Gizi Jurnal Abdimas Mandiri Jurnal Abdi Insani ABDINE Jurnal Pengabdian Masyarakat Jurnal Abdimas Kesehatan
Anita Maya Sutedja
Universitas Katolik Widya Mandala Surabaya
Agriculture, Biological Sciences & Forestry Civil Engineering, Building, Construction & Architecture Computer Science & IT Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Nursing Public Health Social Sciences Other

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Journal : Jurnal AGROTEKNOLOGI

 1 
PENGURANGAN KUNING TELUR PADA BEBERAPA KONSENTRASI GUM XANTHAN TERHADAP KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK CAKE BERAS RENDAH LEMAK Ang Arnold Timotius Jonathan; Chatarina Yayuk Trisnawati; Anita Maya Sutedja
JURNAL AGROTEKNOLOGI Vol 10 No 01 (2016)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (262.499 KB) | DOI: 10.19184/j-agt.v10i01.4471

Abstract

Reducing levels of fat content in reduced fat rice cake can be done by reducing the use of egg yolk. Egg yolk reduction causes the changes of characteristics of reduced fat rice cake so that need the addition of an other compounds that can improve the characteristics of reduced fat rice cake. Gum xanthan can be used to improve the characteristics of reduced fat rice cake is. This research objective to determine the effect of egg yolk reduction and gum xanthan concentration and interaction on physicochemical and sensory properties of reduced fat rice cake. Research design was Randomized Block Design with factorial design that consisted of two factors, namely egg yolk reduction and gum xanthan concentration. Reduced egg yolk consisted of two levels, 60% and 80% from the based formula of egg yolk meanwhile gum xanthan concentration consisted of three levels, 0,1%; 0,2% and 0,3% from the weight of rice flour. The research was conducted in four replications. Data were analyzed using Analysis of Variance at α = 5%. If the ANOVA test showed a significant effect, data were analyzed by Duncan’s Multiple Range Test at α = 5% to determine the level of treatments that gave a significant difference. The results showed the interaction between egg yolk reduction and gum xanthan concentration provided significant effect on moisture content, specific volume, hardness, gumminess and color reduced fat rice cake. Egg yolk reduction provided significant effect on texture characteristics, such as springiness, cohesiveness and chewiness while gum xanthan concentration provided significant effect on texture characteristics, such as chewiness reduced fat rice cake. Egg yolk reduction at gum xanthan concentration variation provided significant effect on preference of color, pore uniformity, softness, taste and swallowability (moistness) reduced fat rice cake. Reduced fat rice cake with 60% egg yolk reduction and 0,1% gum xanthan concentration was the most preferred treatment.Keywords: reduced fat rice cake, egg yolk reduction, gum xanthan
KARAKTERISTIK TEPUNG KACANG MERAH PREGELATINISASI DENGAN METODE PENGERINGAN OVEN DAN SANGRAI SERTA EFEKNYA PADA TEKSTUR CAKE NON GLUTEN Anita Maya Sutedja; Ch. Yayuk Trisnawati; Agatha Levina Candra; Margareta Advista Giantiva
JURNAL AGROTEKNOLOGI Vol 9 No 01 (2015)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (270.939 KB)

Abstract

Kidney beans contain low fat content, and high enough of protein and starch content, so it potential to be utilized. Kidney beans were steamed first before drying process to obtained pregelatinization kidney bean flour. Roast and oven method is evaporation process that generally done by people and they can reduce water content, extend shelf life and easy to use. Application of kidney bean flour as fat replacer in non gluten cake affect the cake texture. The purpose of this research is to determine the effect using oven and roast drying method in characteristics of kidney bean flour and non gluten cake texture. Evaluation of cake texture was done objectively and subjectively with semi trained panelist. The result of four replication showed that oven and roast drying method gave significant difference t-test (α=5%) in water content, water absorption capacity, oil absorption capacity, foam capacity, and emulsion stability, but there was not significant difference in emulsion capacity. It also not gave significant difference t-test (α=5%) in non gluten cake texture included objective (hardness, springiness) and subjective (ease bitten and softness), but gave significant difference in cohesiveness.Keywords: kidney bean flour, pregelatinization, drying, oven, roast
PENGARUH KONSENTRASI Na-CMC (Natrium-Carboxymethyl Cellulose) TERHADAP KARAKTERISTIK COOKIES TEPUNG PISANG KEPOK PUTIH (Musa paradisiaca L.) PREGELATINISASI Valentine Valentine; Anita Maya Sutedja; Yustinus Marsono
JURNAL AGROTEKNOLOGI Vol 9 No 02 (2015)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (272.622 KB)

Abstract

Musa paradisiaca L. processed into banana flour can increase the diversification of banana utilization and improve its economical value. One of the diversified product of banana flour is cookies. Utilization of banana flour as the raw material can cause a sense of starchy cookies on the product, so it has to do pregelatinized. Pregelatinized of banana flour do with a steam treatment and maintain the steam temperature at 73oC±3 for 20 minutes. Replacement of wheat flour with pregelatinized banana flour will reduce gluten, to produce cookies with texture is very friable and sandy mouthfeel. In this study examined the addition of hydrocolloid Na-CMC (Natrium-Carboxymethyl Cellulose) to replace the role of gluten. The aim of this study was to determine the effect of concentrations of Na-CMC and determine the concentration of Na-CMC which produces of cookies with white kepok banana (Musa paradisiaca L.) pregelatinized flour acceptable to panels. Concentrations treatment of Na-CMC resulted in significant effects (α=5%) due to an increase of concentration 0,00-1,50% on the physicochemical characteristics (moisture content, specific volume, power broken and color) and sensoric properties (color, taste, aroma, broken power and mouthfeel). Cookies Musa paradisiaca L. Pregelatinized Flour with concentrations of Na-CMC 1.50% give the best characteristic, with the water content of 2.66%; specific volume of 3.87 ml/g; hardness of 2855.06 g/cm; lightness 62.93; redness 7.05; yellowness 19.73; chroma 21.08; hue 73.33; and sensoric score for color, taste, aroma, hardness and mouthfeel with each score 5.93; 5.87; 6.00; 6.19 and 5.97, out of score level 1 to 7 respectively.Keywords: cookies, white kepok banana pregelatinized flour, Na-CMC
Co-Authors Agatha Levina Candra Ang Arnold Timotius Jonathan Anna Ingani Widjajaseputra Caroline Caroline Ch. Yayuk Trisnawati Chandra, Lily Chatarina Yayuk Trisnawati Dyna Rachmawati Esar, Senny Yesery Handani, Yohana Handayani, Yuliastuti Ika Heni Pujiastuti Ignatius Srianta Jati, Ignasius Radix A.P. Joyowiguina, Petrina Kohartono, Gabriella Margareta Advista Giantiva Martha Ervina Monika, Pricila Netty Kusumawati Nugerahani, Ira Paini Sri Widyati Prijambodo, Octavia Miraclania Rachel Meiliawati Yoshari Setiawati, Hany Siswanto, Vesta Susana Ristiarini Tjahjono, Yudi Trianto, Yoel Trisnawati, Chatarina Yayuk Valentine Valentine Virly, Virly Wijaya, Hendy Wuryanto Hadinugroho Yustinus Marsono Yustinus Marsono