Garuda - Garba Rujukan Digital

p-Index From 2021 - 2026

1.116

P-Index

This Author published in this journals

All Journal Jurnal AGROTEKNOLOGI Jurnal Teknologi Pangan dan Gizi agriTECH Praxis : Jurnal Sains, Teknologi, Masyarakat dan Jejaring SABDAMAS INTEGRITAS : Jurnal Pengabdian Jurnal Abdi Insani ABDINE Jurnal Pengabdian Masyarakat

Thomas Indarto Putut Suseno

Universitas Katolik Widya Mandala Surabaya

Author-ID : 835978

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 Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Public Health Social Sciences Other

Published : 36 Documents Claim Missing Document

Claim Missing Document

Articles

1 2 3 4

PENGARUH PROPORSI SUKROSA-ISOMALT TERHADAP SIFAT FISIKOKIMIA DAN ORGANOLEPTIK PERMEN JELLY ANGGUR BALI (Alphonso lavalle) Susilo, Ivone; Suseno, Thomas Indarto Putut; Kuswardhani, Indah
Jurnal Teknologi Pangan dan Gizi Vol 12, No 1 (2013)
Publisher : Widya Mandala Surabaya Catholic University

Jelly candies has a clear transparent appearance and resilience texture with variety colors and sweet taste. Natural colorant can be used in jelly candies are anthocyanins contained in Bali grapes. Isomalt can be used as alternative sweetener in jelly candies as it can form the body and has a sweet taste without after-taste. Isomalt is more stable at higher temperatures and more resistant to hydrolysis by enzymes and acids than sucrose, but with a lower solubility. The different properties of sucrose and isomalt can cause changes in the physicochemical and organoleptic characteristics of jelly candies that need to be investigated the right proportion of sucrose-isomalt. The research design used is Randomized Block Design with a single factor. Isomalt concentrations used were 0%, 5%, 10%, 15%, 20%, 25% with four repetitions for each treatment. The parameters tested include the physicochemical properties of the water content, pH, texture (firmness and tensile strength) and organoleptic properties (color, flavor, and texture). Based on statistic analysis, different proportion of sucrose and isomalt gave significant effect (Î±=5%) on water content, firmness, elasticity, organoleptic test taste and texture but color was not significantly influenced. The higher proportion of isomalt increased water content and firmness of jelly candies, but decreased tensile strength. Treatment isomalt 20% gives the best result based on additive weighting, have 19,18% water content, 14,62 N/10 mm firmness, 119,14 mm tensile strength, the preferance score of color was 3,59, taste was 3,71, texture was 3,60.

PENGARUH PROPORSI UBI JALAR ORANYE DAN TAPIOKA TERHADAP SIFAT FISIKOKIMIA DAN ORGANOLEPTIK KERIPIK UBI JALAR ORANYE Heveni, Enjela; Suseno, Thomas Indarto Putut; Setijawati, Erni
Jurnal Teknologi Pangan dan Gizi Vol 17, No 1 (2018)
Publisher : Widya Mandala Surabaya Catholic University

Chips are classified as types of snacks that are categorized as crackers, foods that are dry, crisp (crispy). In general, the manufacture of chips is by way of direct material cut so many consumers who do not love because they do not obtain the desired level of crispness. It is therefore necessary to add starches such as tapioca to improve the crispiness of the chips. In this study, sweet potato being processed first and the addition of starch such as tapioca to increase the crispiness. But the addition of starch is not more than 30% by the weight of sweet potato dough for undesirable development of large volumes such as chips which are made by flour. The addition of tapioca starch will also affect the physicochemical and organoleptic properties of the chips. The study was conducted to determine the effect of tapioca proportion to the physicochemical properties and organoleptic orange sweet potato chips. The study design used is Random Group non factorial. Factors studied were concentration of tapioca which consists of 7 (seven) standard of treatment in the form of 0% (w / w); 5% (w / w); 10% (w / w); 15% (w / w); 20% (w / w); 25% (w / w); 30% (w / w), with a repeat of four (4) times in order to obtain a total of 28 experimental units. The use of the higher tapioca starch increases the water content of the raw chips, volume expansion, oil absorption and lightness, while the water content of the cooked chips, redness, yellowness, chroma and texture decreases. The results showed that the best processing is the concentration of tapioca 30% with the moisture content of 7.61% raw chips, cooked chips water content of 2.91%, volume expansion of 57.24%, oil absorption of 34.58%, texture (hardness) of 232.38 g, beta carotene of orange sweet potato flour 88.34 mg/kg, beta carotene of orange sweet potato chips after being fried 40.68 mg/kg, the acceptance level panelists in terms of the ability to fracturing (6.95), the crispness (7.33), color (7.16) and flavor (6.76) with a standard score of 1-9.

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 PERBEDAAN KONSENTRASI KALSIUM KARBONAT (CaCO3) TERHADAP SIFAT FISIKOKIMIA DAN ORGANOLEPTIK SEREAL SARAPAN BERAS HITAM-PISANG RAJA Jaya, Yohan Adi; Suseno, Thomas Indarto Putut; Jati, Ignasius Radix Astadi Praptono
Jurnal Teknologi Pangan dan Gizi Vol 17, No 1 (2018)
Publisher : Widya Mandala Surabaya Catholic University

One of the cereal varieties which is potentially processed to be a breakfast cereal is black rice. Black rice (Oryza sativa L. indica) is one of the rice varieties commonly grown in Indonesia. The usage of banana (Musa paradisiaca var sapientum) is to improve the taste and aroma of the cereal and also to utilize Indonesiaâ€™s local commodity. Ca2+ ions from calcium carbonate (CaCO3) can interact with cereal starch granules and affects the starch gelatinization. The usage level of CaCO3 is 0,00%; 0.10%; 0.20%; 0.30%; 0.40%; 0.50%; and 0.60%. The observed parameters are moisture contents, rehydration rate, water absorption capacity, water activity (aw), texture, colour, and organoleptic properties. Total anthocyanin content, antioxidant activity, and resistant starch content are observed only in the best CaCO3 usage level. The result are analyzed using ANOVA (Analysis of Variance) test with Î± = 5% to determine whether there is a significant difference or not. If there is a significant difference, the analysis is continued with DMRT (Duncanâ€™s Multiple Range Test) using Î± = 5%. The study result shows that have moisture contents 2.11-3.36%; rehydration rate at temperature 30oC 0.1121-0.2338 g water/s, temperature 40oC 0,1550-0,3033 g water/s, temperature 50oC 0,1870-0,3626 g water/s, temperature 60oC 0,2463-0,4507 g water/s, temperature 70oC 0,3104-0,5532 g water/s, temperature 80oC 0,3827-0,6533 g water/s, water absorption 82.02-125.18%; capacity water activity (aw) 0.35-0.40; texture for hardness 632.046â€“916.937g dan for cripsness 0.020â€“0.041cm-1; and the colour conclusion is red purple. The best CaCO3 usage level from organoleptic tests is 0.60%. The total anthocyanin content is 2.2722mg/100mL; the antioxidant activity is 87.46%; and the resistant starch content is 19.753 %.

PENGARUH KONSENTRASI LARUTAN LFC-12 SEBAGAI EDIBLE COATING DAN LAMA PENYIMPANAN TERHADAP SIFAT FISIKOKIMIA FLAKE BERAS HITAM (ORYZA SATIVA L. INDICA) Soebroto, Janice Utami; Suseno, Thomas Indarto Putut; Widoeri, Theresia Endang
Jurnal Teknologi Pangan dan Gizi Vol 11, No 2 (2012)
Publisher : Widya Mandala Surabaya Catholic University

Black rice (Oryza sativa L. indica) is a local variety that contains anthocyanin so the grains have a dense purple color approaching black. Black rice has 74.81% carbohydrates as a major component so that can be applied to flake form as a practicable breakfast menu. However, that application can reduce anthocyanin in black rice. Therefore, it leads the idea to use L-FC12 solution as edible coating in black rice. This research aims to determine the effect of L-FC12 concentration and storage time on the physicochemical properties of black rice flake. Design research is Nested RCBD (Randomized Completely Block Design) with double factor consisting of the L-FC12 solution concentrations (0%, 20%, 40%, 60% and 80%) and the storage time (0, 20 and 40 days) as the nested factor with three replications. Parameters observed include color, rehydration, water content and anthocyanin. Data are to be analyzed using analysis of variance (ANOVA) at Î± = 5%. If the result of ANOVA shows significant effect prevails, Duncan's Multiple Range Test shall be done at Î± = 5% to show the difference among treatments. The best treatment is determined by additive weighting and non-dimensional scaling. Differences in L-FC12 concentration cause equal effects on water content (8,04 % - 10,69 %) and anthocyanin content (97,494 mg/g â€“292,482 mg/g), opposite effect on rehydration (59,00 % â€“ 127,33 %), but no effects on lightness, redness and yellowness black rice flake. While the storage time cause equal effect on water content and lightness, cause opposite effect on anthocyanin content and rehydration. Storage time cause the fluctuations of redness and yellowness.

PENGARUH PROPORSI BERAS DAN MAIZENA TERHADAP SIFAT FISIKOKIMIA DAN ORGANOLEPTIK KERUPUK PULI Karjo, Stefani Karin; Suseno, Thomas Indarto Putut; Utomo, Adrianus Rulianto
Jurnal Teknologi Pangan dan Gizi Vol 14, No 1 (2015)
Publisher : Widya Mandala Surabaya Catholic University

Starch is added in making kerupuk puli as puffable material which holds an important role in the expansive characteristic of the product. In this research, some proportion of rice will be substituted by corn starch as an attempt of diversifying kerupuk puli product in Indonesia. Randomized Block Design is used in this research in four replication, single factor (rice and maize proportion of 100:0, 95:5, 90:10, 85:15, 80:20, and 75:25). Parameters tested are physicochemical characteristics (water content, expansion volume, oil absorption, texture (Hardness and Fracturability)) and organoleptic characteristics (consumer preference test of crispness, taste, and color/visual appearance). Data will be analyzed using ANOVA (Î±=5%) and (DMRT) (Î±=5%) to determine the level of treatment which gives a significant difference. Maize has a different starch granule characteristics and amylose amylopectin proportion from rice, therefore it can be allegedly concluded that there will be differences in physicochemical and organoleptic characteristics of products. This researchâ€™s purpose is to determine a factor which gives the most preferred characteristic by the consumers. The obtained result shown that there were significant differences of water content of kerupuk before fried, expansion volume, oil absorption, Hardness, Fracturability, and consumer's preference of crispness between factors. The most favorable rice and maize proportion by objective test and consumer's preference test was 75:25, with water content of product before fried 11.48% (5.45% after fried), expansion volume 368.33%, oil absorption 43.32%, Hardness 5.633 N, Fracturability 0.498 N, and consumer's preferences score of color, taste, and crispness are 5.5854, 5.6439, and 5.9915.

PENGARUH PERBEDAAN PENAMBAHAN RUMPUT LAUT Eucheuma cotonii DAN GELATIN DENGAN BERBAGAI KONSENTRASI TERHADAP SIFAT FISIKOKIMIA DAN ORGANOLEPTIK PERMEN JELLY RUMPUT LAUT Chrisella, Angela; Kusumawati, Netty; Suseno, Thomas Indarto Putut
Jurnal Teknologi Pangan dan Gizi Vol 14, No 1 (2015)
Publisher : Widya Mandala Surabaya Catholic University

One of the areas aquaculture (Water Cultivation) are growing is the cultivation of seaweed, especially Eucheuma cotonii. Indonesia has the potential for seaweed cultivation but less in use of seaweed. In this research, seaweed is used as jelly candyâ€™s gelling agent. In this reasearch, jelly candy made using sucrose, glucose syrup, water, and gel-forming material from combination of gelatin and Eucheuma cotonii seaweed. The design used Randomized Block Design with two factors, i.e. the proportion of gelatin (2% and 3%) and proportion of seaweed (3%, 4%, and 5%). The data obtained from the observations will be analyzed statistically using ANOVA (Analysis of Varians) test at Î± = 5% to find out the differences between treatments. If the ANOVA test results showed differences, then followed by DMRT (Duncanâ€™s Multiple Range Test) at Î± = 5% to determine the treatment which gives affected. The result showed that interaction in addition of Eucheuma cotonii seaweed and gelatin with various concentration affected (less) the water content and springiness of jelly candy. Seaweed addition affected the water content of jelly candy. Gelatin addition affected (greater) hardness, chewiness, cohesiveness, and organoleptic characteristic of jelly candy.

PENGARUH KONSENTRASI AGAR BATANG TERHADAP KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK SELAI MURBEI HITAM (Morus nigra L.) LEMBARAN Sunyoto, Ronny Kusuma; Suseno, Thomas Indarto Putut; Utomo, Adrianus Rulianto
Jurnal Teknologi Pangan dan Gizi Vol 16, No 1 (2017)
Publisher : Widya Mandala Surabaya Catholic University

Mulberry jam sheet is modified product from jam with the addition of gelling agent such as sugar as sweetening and preservative agent also agar bar and carrageenan as gelling agent. Mulberry jam sheet was more practice in form and size which has been adapted with sliced form of bread compared with normal jam. Production of mulberry jam sheet needs addition of gelling agent to form solid texture. The addition of agar bar can affects mulberry jam sheetâ€™s characteristics, therefore it was necessary to study the effect of the concentration of agar bar. The methodology of this research was a randomized block design (RBD) with one factor, that was the concentration of agar bar (P), which consists of six levels 0.6% (P1); 0.8% (P2); 1.0% (P3); 1.2% (P4); 1.4% (P5); dan 1.6% (P6) of mulberry puree used. Repetition of the experiments are carried out four times. Difference concentration of addition agar bar affect moisture content, texture (hardness, adhesiveness, and cohesiveness), and texture organoleptic parameter. Increasing concentration of agar bar caused a decreased of moisture content, syneresis level, and lightness also increased of hardness, adhesiveness, and cohesiveness. Increasing agar bar concentration was not affect antioxidant activity also taste and color organoleptic. The color of mulberry jam sheet was purple-black. Best treatment of mulberry jam sheet was addition of 1% agar bar which had moisture content 30.48%, hardness 845.379 g, adhesiveness -914.791 g.s, cohesiveness 0,917, also sensory score taste 5.0160, color 4.9721, and texture 5.5966 with score 1-7 as standart.

SUBSTITUSI TERIGU DENGAN TEPUNG LABU KUNING TERHADAP SIFAT FISIK DAN ORGANOLEPTIK MUFFIN Budoyo, Edwin Aleksander Septian; Suseno, Thomas Indarto Putut; Widjajaseputra, Anna Ingani
Jurnal Teknologi Pangan dan Gizi Vol 13, No 2 (2014)
Publisher : Widya Mandala Surabaya Catholic University

Muffin is one of the preferred foods by all groups of ages. Basically, wheat flour which is used in the muffin manufacturing are the medium flour and weak flour. Muffin is potential to be substituted with low protein flour such as pumpkin flour. Pumpkin flour has a different characteristic with wheat flour such as sugar content, fiber and carotenoid. Those component can determine muffinâ€™s physical properties such as color, browning, flavor, and organoleptic so it is important to determine the effect of substitution to the muffinâ€™s physical and organoleptic properties. The raw material used in this study are pumpkin flour and medium wheat flour. Other ingredients are butter, sugar, eggs, skim milk, vanilla and baking powder. Used research design was Randomized Block Design (RDB) with a single factor, namely the level of substitution of wheat flour by pumpkin flour with seven levels 0%, 5%, 10%, 15%, 20%, 25% and 30% with four replications. The tested parameters were water content, water activity, volume expansion, texture (hardness, springiness, cohesiveness and chewiness), and organoleptic test (color, texture and flavor). Substitution of wheat flour with pumpkin flour influences the water content, water activity, volume expansion, hardness, springiness, chewiness and organoleptic test (color, texture and flavor) with significance level Î±=5%, but the substitution doesnâ€™t influence cohesiveness. The optimal substitution level is 15%.

PENGARUH KONSENTRASI HPMC (HIDROXYPROPYL METHYL CELLULOSE) TERHADAP SIFAT FISIK DAN ORGANOLEPTIK VELVA JERUK MANIS A., Kevin Oktajaya L.; Suseno, Thomas Indarto Putut; Jati, Ignasius Radix Astadi Praptono
Jurnal Teknologi Pangan dan Gizi Vol 17, No 2 (2018)
Publisher : Widya Mandala Surabaya Catholic University

Velva adalah salah satu jenis frozen dessert yang terbuat dari hancuran buah (puree). Penggunaan jeruk manis sebagai bahan baku pembuatan velva sangat berpotensi terkait dengan produktivitasnya yang tinggi di Indonesia. Ciri-ciri velva yang baik adalah tekstur halus, tidak mudah meleleh, kenampakan seragam, warna menarik, dan citarasa yang sesuai dengan buah aslinya. Upaya untuk menghasilkan velva yang baik dapat diatasi dengan penambahan hidrokoloid berupa HPMC (Hidroxyproyl Methyl Cellulose). Rancangan penelitian yang digunakan dalam penelitian ini adalah Rancangan Acak Kelompok (RAK) dengan satu faktor, yaitu konsentrasi HPMC yang terdiri dari tujuh level (0,6%; 1,0%; 1,4%; 1,8%; 2,2%; 2,6%; dan 3,0%), dengan tiap perlakuan diulang sebanyak empat kali. Parameter penelitian terhadap sifat fisik (viskositas, overrun, dan laju pelelehan) dan sifat organoleptik (sandness, kesukaan terhadap pelelehan di dalam mulut, dan flavor) dari velva. Data dianalisis secara statistik dengan ANOVA pada Î± = 5% dan dilanjutkan dengan uji DMRT (Duncan's Multiple Range Test) pada Î± = 5%. Berdasarkan hasil uji ANOVA pada Î± = 5% diketahui bahwa konsentrasi HPMC berpengaruh nyata terhadap sifat fisik (viskositas, overrun, dan laju pelelehan) serta sifat organoleptik (pelelehan di mulut dan sandness). Range viskositas sebelum dan sesudah aging sebesar 0,2925-0,8275 cP dan 0,4150-0,9950 cP, overrun 6,28-16,87%. Nilai kesukaan panelis terhadap pelelehan di dalam mulut 5,96, sandness 5,78 dan flavor 5,20.

Co-Authors ., Lynie A., Kevin Oktajaya L. Adriana Anteng Anggorowati Andreas, Stefanie Lorily Andrew Joewono, Andrew Andriani, Angelica Andriani, Timara Angkadjaja, Anita Anita Maya Suteja Ann, Kho Chin Anna Ingani Widjajaseputra Banua, Agnes Caroline Budoyo, Edwin Aleksander Septian Chatarina Yayuk Trisnawati Chrisella, Angela Christian Liguori Dian I Y Ribka Stefanie Wongso, Paini Sri Widyawati, Tarsisius D B Fenny A K, Evelyn L W, Dian I Y Dyancandra, Gabriella Natasha Dyna Rachmawati Erlienawati, Tabitha Christina Febriani, Veronika Devina Fransisca, Ina Maria Gani, Yohana Fransisca Handoyo, Alvina Heveni, Enjela Ignatius Srianta Ira Nugerahani Jati, Ignasius Radix A.P. Jaya, David Putra Jaya, Yohan Adi Jeremiah, Chris Saphyra Josopandojo, Brigitta Juanda, Keiko Zefanya Karjo, Stefani Karin Kevin Christanto Kristyanto, Visi Saujaningati Kusuma, Theodora Dessryna Kuswardhani, Indah Laiman, Sean Jonathan Malehere, Mario Marvin Putra Nayottama, Ignasius Pamudji Anggaraksa Netty Kusumawati Novitasari, Melinda Paini Sri Widyati Palit, Wilthy Clinton Freinadementz Pradnyasari, Ida Ayu Putu Ratih Pricilia Monica Ristiarini, Susana Samantha, Kezia Setijawati, Erni Setijawati, Erni Setijawaty, Erni Sinaga, Gede Tuahta Sisean Marojohan Siswanto, Catharina Jenny Swanthika Skalastika, Brigita Rambu Soebroto, Janice Utami Sunyoto, Ronny Kusuma Susana Ristiarini Susilo, Ivone Sutarjo Surjoseputro, Sutarjo Tarsisius Dwi Wibawa Budianta Tejosaputro, Karina Theresia Intan Utomo, Adrianus Rulianto Wahyudi Wibowo Widoeri, Theresia Endang William Saputrajaya Yahya, Ellen

Title

Found 36 Documents
Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title Search

Found 36 Documents Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title

Found 36 Documents
Search