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All Journal Jurnal Teknologi Pangan dan Gizi Jurnal Teknologi Pertanian Jurnal Sains dan Teknologi Pangan JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI)
Utomo, Adrianus Rulianto
Widya Mandala Catholic University Surabaya
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT

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PENGARUH PERBEDAAN KONSENTRASI KARAGENAN TERHADAP KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK JELLY DRINK PEPAYA Vania, Jovica; Utomo, Adrianus Rulianto; Trisnawati, Chatarina Yayuk
Jurnal Teknologi Pangan dan Gizi Vol 16, No 1 (2017)
Publisher : Widya Mandala Surabaya Catholic University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (239.183 KB) | DOI: 10.33508/jtpg.v16i1.1385

Abstract

Characteristics of jelly drink are have soft gel so that when consumed using a straw, gel will break easily, but the gel form is still felt in the mouth. Those characteristics can be achieved by adding gelling agent, which is carrageenan. The concentration of carrageenan will affects on the stability and gel characteristics of jelly drink. This research is aimed to determine the effect of difference carrageenan concentration on the physicochemical and sensory properties of papaya jelly drink and determine the right carrageenan concentration that obtain the most preferred papaya jelly drink by panelists. This research used Randomized Block Design with one factor, which was concentration of carrageenan (P), which consisted of six levels, 0.1% (P1); 0.125% (P2); 0.15% (P3); 0.175% (P4); 0.2% (P5); 0.225% (P6) with four replications. Analysis for physicochemical properties were syneresis, easiness to sucked, and pH and sensory properties were preference of easiness consumed using straw, mouthfeel, and taste. The result of papaya jelly drink’s analysis showed that higher carrageenan concentration caused declined on syneresis, while on easiness to sucked and pH parameter are increased. Best concentration of carrageenan determined by the result of organoleptic using spiderweb method is adding jelly drink with 0,150% of carrageenan which had results during storage for 1,4, and 7 days respectively on syneresis (14,96%; 9,56%; 5,62%), easiness to sucked (12,44; 11,04; 10,17), pH (4,65; 4,56; 4,51) with average of organoleptic on easiness consumed using straw 5,02; mouthfeel 4,96; and taste 4,68 with score of 1-7.
PENGARUH KONSENTRASI GARAM TERHADAP SIFAT FISIKOKIMIA DAN ORGANOLEPTIK TELUR ASIN BELUNTAS (Pluchea indica less)-TEH HITAM (Camelia sinensis) Adventi, Brigita Santi; Widyawati, Paini Sri; Utomo, Adrianus Rulianto
Jurnal Teknologi Pangan dan Gizi Vol 14, No 2 (2015)
Publisher : Widya Mandala Surabaya Catholic University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (304.21 KB) | DOI: 10.33508/jtpg.v14i2.1541

Abstract

ABSTRACT Egg is one kind of high nutritious food that can be easily damaged. Salting makes the egg shelf life longer than fresh egg, otherwise the fishy smell of fresh eggs has not been reduced. Therefore additional materials such as Pluchea leaves (Pluchea indica less) and black tea (Camelia sinensis) are needed to remove the fishy smell. The experimental design was a randomized block design (RBD) single factor, with the concentration of salts consist of 7 (seven) treatments, including 25%, 30%, 35%, 40%, 45%, 50%, and positive control. Each treatment was repeated four (4) times. Parameters tested were moisture content, salinity, texture, color, and organoleptic testing (color, flavor, and aroma). The data obtained were analyzed using ANAVA test at α = 5%, which aimed to determined the presence or absence of a real difference to the parameters. If the data obtained significantly different results then Duncan's Multiple Range Test Test (DMRT) with α = 5% was used to determine the level of treatment that gave a real difference. Research showed that the using of different salt concentrations was significantly affect the albumen and yolk salinity, hardness, adhesiveness, lightness, and chroma parameters, while cohesiveness and hue parameter were only visible in albumen and organoleptic of yolk. However, different treatment in salt concentration showed no significant difference in albumen and yolk in moisture content, while cohesiveness and hue parameters didn’t have significant effect on yolk and organoleptic of albumen.
PENGARUH PERBEDAAN KONSENTRASI EKSTRAK BIT MERAH DAN GELATIN TERHADAP SIFAT FISIKOKIMIA DAN ORGANOLEPTIK MARSHMALLOW BEET Ann, Kho Chin; Suseno, Thomas Indarto Putut; Utomo, Adrianus Rulianto
Jurnal Teknologi Pangan dan Gizi Vol 11, No 2 (2012)
Publisher : Widya Mandala Surabaya Catholic University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (952.721 KB) | DOI: 10.33508/jtpg.v11i2.1472

Abstract

Marshmallow was known as snack food made from sugar, glucose syrup, gelatin and coloring with addition of high air contain that produce soft texture and melting sensation when it chewe. Thus, use of betalain pigment from red beet extract as natural colorant is attempted for marshmallow. The use of beet extract give pectin component and affect gelatin which act as foaming agent to form marshmallow texture. The differences of red beet extract and gelatin concentration will give some effect to the physicochemical properties and organoleptic of marshmallow beet. Red beet extract obtained from red beet bandung and commercial gelatin is used. The research design will be used is two factor Randomized Block Design, red beet extract concentration (5%, 10%, 15%) and gelatin concentration (3%, 4%, 5%) with three replications. The test results are analyzed by varians test (ANOVA) at α = 5% and Duncan’s Multiple Range Test at α = 5% if there is real influence. The result of the analysis: water content (21,41-24,35%), water activity (0,807-0,817), pH (7,09-7,32), density (0,4484-0,5401 gram/mL), texture (hardness (773,98-1599,25 g) and chewiness (774,04-1508,77 g)) color (lightness (46,2-60,4), redness (28,2-35,7) and yellowness (5,1-6,6)) and organoleptic (color (4,79-6,13), taste (4,92-6,06) and texture (4,36-6,30)).The best treatment of beet marshmallow is G3B1 treatment (5% gelatin concentration and 5% beet extract concentration), which has 21,41% water content, 0,811 water activity, 0,4790 g/mL density, 1599,25 g hardness, 1508,77 g chewiness, 6,04 lightness, 28,2 redness, 6,6 yellowness and the organoleptic 5,87; 5,84 6,30 for color, taste and texture.
PENGARUH PENAMBAHAN SORBITOL TERHADAP KARAKTERISTIK FISIKOKIMIA EDIBLE FILM BERBAHAN DASAR PATI GANDUM Riyanto, Diva Nathania; Utomo, Adrianus Rulianto; Setijawati, Erni
Jurnal Teknologi Pangan dan Gizi Vol 16, No 1 (2017)
Publisher : Widya Mandala Surabaya Catholic University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (205.628 KB) | DOI: 10.33508/jtpg.v16i1.1386

Abstract

The usage of plastics as food packaging is very widely used in Indonesia. Plastic is a packing material which still dominates because as a good barrier properties against oxygen, carbon dioxide and water vapor. The weakness of this plastic is its non biodegradable characteristic so to overcome this problem, an alternate packaging material is developed by making the packaging biodegradable and edible. Wheat starch granule has a lipid amount of 0,7 to 1,4%, wheat starch has amylose content quite high at 25%. The existence of lipid which will tend to complex with the amylose of the starch and reduce its water-binding capacity. This study aimed to determine the effects of sorbitol on the physicochemical characteristics of the edible film. This study uses a mathematical data analysis regression which consists of a single factor, the addition of sorbitol concentration factor with seven levels of treatment: 1%; 1,2%; 1,4%; 1,6%; 1.8%; 2%; 2,2% (w/w). Edible film has water content 5.7 - 11.46% ; percent elongation 2,56 - 11,94% ; percent of dissolution 39,14 – 64,04% ; water vapor permeability 5,49 x 10-9 – 1,67 x 10-9 g/m.h.Pa, and tensile strength 132,04 – 339,15 kg/cm2.
KARAKTERISTIK EDIBLE FILM DARI TAPIOKA DENGAN PENAMBAHAN GELATIN ., Rosalyn; Utomo, Adrianus Rulianto; Setijawati, Erni
Jurnal Teknologi Pangan dan Gizi Vol 15, No 1 (2016)
Publisher : Widya Mandala Surabaya Catholic University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33508/jtpg.v15i1.1366

Abstract

Packaging on the market is generally made of plastic. Plastic polymers have several weaknesses, such as, causing contamination through transmission of monomers from the plastic to the packed material and especially the disability of the packaging to be degraded by nature (non-biodegradable) that can cause pollution to the environment. One of the alternatives to overcome this problem is to make both easy to degrade by nature and safe to be eaten packaging. The raw material for making edible film is tapioca. Tapioca has economic advantages, a renewable resource, and is able to provide the flexibility and transparency of the edible film. However, edible film made of tapioca alone still has a few weaknesses, which are easy to tear and less strength to withstand loads that can be overcame with the use of gelatin. This research uses data analysis in the form of a mathematical model consisting of one (1) factor, namely the addition of gelatin concentration. Each treatment is repeated three (3) times, so there are 21 experimental units. The parameters to be tested are water content, Water Activity (Aw), tensile strength, and percent elongation. The data obtained from each test will be analyzed by finding a mathematical model using regression analysis. The water content of edible film ranges from 12.34% - 12.75%. aw edible film ranges from 0.529 to 0.573. Edible film tensile strength ranging from 46.6 kg / cm 2 - 374,21kg / cm 2. Percent elongation of edible film ranges between 4% - 13%.
KAJIAN KARAKTERISTIK EDIBLE FILM DARI TAPIOKA DAN GELATIN DENGAN PERLAKUAN PENAMBAHAN GLISEROL Hendra, Atika Ariani; Utomo, Adrianus Rulianto; Setijawati, Erni
Jurnal Teknologi Pangan dan Gizi Vol 14, No 2 (2015)
Publisher : Widya Mandala Surabaya Catholic University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (237.812 KB) | DOI: 10.33508/jtpg.v14i2.1547

Abstract

The use of plastic as packaging material both primary and secondary is much encountered with the aim of protection to the packaged product. However, plastic can cause environmental pollution since waste from plastic is hard to decompose naturally. This can be minimized by making the packaging biodegradable and can be eaten. Edible film is a category of food packaging in the form of sheets that can be eaten together with the product. This study uses data analysis in the form of a mathematical model consisting of one factors, factors increase the concentration of glycerol, which consists of seven levels of treatment were 0%, 0.5%, 1%, 1.5%, 2%, 2.5% and 3%. Repetition performed a total of three times so that there are 21 experimental units. The parameters to be tested are tensile strength, elongation, moisture content, and Water Activity (Aw). The data obtained from each test will be analyzed by finding a mathematical model using regression analysis. Differences addition of glycerol added percentage shows a very close relationship to the attractiveness, percent elongation, moisture content, and Water Activity (Aw). The higher the percentage of glycerol is added, the percent elongation and the moisture content of edible film is increasing, while the tensile strength and Aw decreases. The maximum tensile force can be arrested by a film before it was torn ranged from 9.609 to 465.904 kg/cm2, change the maximum length of the edible film to cut off ranging between 8-108%. The water content of edible film ranges between 10:46 - 13.88%, Aw values ranging between 0551-0574.
PENGARUH SUHU PENYIMPANAN DAN PROPORSI TEH HIJAU: BUBUK DAUN KERING STEVIA (Stevia rebaudiana) TERHADAP AKTIVITAS ANTIOKSIDAN MINUMAN TEH HIJAU STEVIA DALAM KEMASAN BOTOL PLASTIK Tristanto, Nerissa Arviana; Budianta, Dwi Wibawa; Utomo, Adrianus Rulianto
Jurnal Teknologi Pangan dan Gizi Vol 16, No 1 (2017)
Publisher : Widya Mandala Surabaya Catholic University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (0.036 KB) | DOI: 10.33508/jtpg.v16i1.1387

Abstract

Tea is a product that is often consumed with hot brewed and drink with the addition of sugar. Aternative substitution for sucrose is stevia sweetener. Green tea stevia beverages will be packaged in PET plastic into ready to drink products. This research is done to determine the effect of storage temperature and proportion of green tea: stevia dried leaf powder (Stevia rebaudiana) on antioxidant activity of green tea stevia beverage in plastic bottle packaging. The design of the study is a Randomized Block Design (RBD) factorial design with two factors. Factors that will be examined are differences in proportion of green tea stevia dried leaves powder which consist of five levels (100:0, 92:8, 84:16, 76:24, and 68:32 (w/w) in one gram sample) and storage temperature consists of two levels (refrigerator temperature (4-5°C) and room temperature (25-27°C)). The result showed that there where difference effect of total phenol, total flavonoid, DPPH free radical scavenging activity, iron ion reducing power on green tea stevia beverage. Total phenols, total flavonoids, iron ion reducing power, and DPPH Free Radical Scavenging Activity are 70.24-130.60 mg GAE/100 ml; 10.28-14.25 mg CE/100 ml; 27.38-95.24 mg GAE/100 ml; and 77.73-91.99 %. Total phenols, total flavonoids, iron ion reducing power, and DPPH Free Radical Scavenging Activity during storage at room temperature are 6.9759.71 mg GAE/100 ml; 2.71-10.44 mg CE/100 ml; 2.09-37.91 mg GAE/100 ml; and 38-65.84 %. Total phenols, total flavonoids, iron ion reducing power, and DPPH Free Radical Scavenging Activity during storage at refrigerator temperature are 28.13-104.13 mg GAE/100 ml; 4.95-42.56 mg CE/100 ml; 2.09-37.91 mg GAE/100 ml; and 42.52-70.63 %.
PENGARUH PROPORSI PISANG KEPOK PUTIH (Musa balbisiana T. BBB) DAN DAGING AYAM TERHADAP SIFAT FISIKOKIMIA DAN ORGANOLEPTIK PATTIES AYAM PISANG Hadinoto, Joselyn Tifanny; Utomo, Adrianus Rulianto; Setijawati, Erni
Jurnal Teknologi Pangan dan Gizi Vol 14, No 1 (2015)
Publisher : Widya Mandala Surabaya Catholic University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (0.036 KB) | DOI: 10.33508/jtpg.v14i1.1515

Abstract

The research design used was single factor Randomized Design Group (RAK), with 7 (seven) treatment proportion of white kepok banana and chicken breast meat, with 15%,20%, 25%, 30%, 35%, 40%, and 45% of kepok white banana concentration . Each treatment are repeated 4 (four) times. The parameters tested are water content, water holding capacity, juiciness, texture value (hardness and cohesiveness), starch content, protein content, and organoleptic testing (colour, texture, and taste). The data obtained will be analyzed with ANOVA (Analysis of Variance) at α = 5% in order to determine whether there is a real effect among parameters of the study. If there is any real effect will be followed by DMRT (Duncan’s Mutiple Range Test) for determining the level of treatment that gives a real difference. Best treatment is choosen from spiderweb graphic. The research data showed that additioning “kepok putih” banana gave real effect to water content, water holding capacity, juiciness, cohesiveness, starch content, protein content, and organoleptic testing (colour, texture, and taste). A level panelists for color, texture, and taste in the best sense is on concentration of 30% “kepok putih” banana, with 61,6225 ± 3,2995% water content level, 97,0720 ± 0,24% water holding capacity level, 18,0266 ± 1,41% protein content, 5,6850 ± 2,18% starch content, 11,43% fiber content, hardness (texture value) 6.232,531±948,48 g, cohesiveness (texture value) 1,3850 ± 0,35, with level of panelist of colour 4,93, level of texture 4,96, and level of taste 5,25.
PENGARUH KONSENTRASI GULA, WAKTU PENGERINGAN DAN SUHU PENGERINGAN TERHADAP KADAR GULA REDUKSI, TOTAL FENOL, DAN VITAMIN C, SERTA KARAKTERISTIK RASA MANISAN SALAK PONDOH KERING Prastianti, Litarasmi; Budianta, Dwi Wibawa; Utomo, Adrianus Rulianto
Jurnal Teknologi Pangan dan Gizi Vol 15, No 2 (2016)
Publisher : Widya Mandala Surabaya Catholic University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (0.036 KB) | DOI: 10.33508/jtpg.v15i2.1538

Abstract

Salak is one of climacteric fruit native to Indonesia and became a mainstay of horticultural commodities that are exported to foreign countries, such as China, Malaysia, and Singapore. Salak has a high production quantities, it is because salak can bear fruit throughout the year. Salak is rich in a number of functional nutritional components such as phenols and vitamin C, but it is easily damaged after harvest. One attempt to extend its shelf life is by processing salak into dried candied salak. In this study, candied dried salak pondoh made with various concentrations of sugar concentration, drying time and drying temperature. The use of these treatments aim to determine precise variation which is results dried candied salak with the best functional component content. This study uses data analysis in the form of a response surface model consists of three (3) factors which sugar concentration (40%; 60%; 80%), drying time (4 hours, 5 hours, 6 hours), and drying temperature (70°C, 80°C, 90°C), with three repetitions of samples. Parameters to be tested are reducing sugar, total phenolic, vitamin C content, and taste. Results of organoleptic taste test were analyzed using ANOVA, while optimization of reducing sugar, total phenolic, vitamin C content, analyzed with RSM (Response Surface Method) and Box-Behnken design using Minitab software 16. Variations in research led to an increase of reducing sugars and total phenol content but decrease of vitamin C content. Variation of the research did not leave a noticeable difference at α = 5% for the taste characteristic of candied dried salak pondoh. Based on the results obtained by the formula optimization, sugar concentration of 80%, drying time of 6 hours, a drying temperature of 70°C produce candied dried salak pondoh with the lowest reduction sugar content, and the highest total phenolic and vitamin C content.
PENGARUH PENAMBAHAN BERBAGAI KONSENTRASI Na-CMC TERHADAP SIFAT FISIKOKIMIA DAN ORGANOLEPTIK ES KRIM SARI BIJI NANGKA Sudajana, Fanny Laurensia; Utomo, Adrianus Rulianto; Kusumawati, Netty
Jurnal Teknologi Pangan dan Gizi Vol 12, No 1 (2013)
Publisher : Widya Mandala Surabaya Catholic University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (0.036 KB) | DOI: 10.33508/jtpg.v12i1.1480

Abstract

Jackfruit seeds can be processed to a powder, starch, or extracted. Jackfruit seeds extract is simply processed from jackfruit seeds, its stages are shelling beans, boiling, extraction, and filtration. The utilization of jackfruit seeds extract in ice cream making is still unknown about how precisely the concentration of Na-CMC so it will produce a good quality of jackfruit seed extract ice cream. This is because there are some components in jackfruit seed extract that can bind water like starch and soluble fibers so hopefully the addition of Na-CMC can be reduced. In this study, a Randomized Blocked Design is used. A concentration Na-CMC (0.5%, 0.75%, 1%, 1.25%, 1.5%), used as a factor and each treatment was repeated five times. Testing parameters includes the physicochemical properties (viscosity, overrun, total solids and the rate of melting) and organoleptic (test preference for softness of the ice crystals and rate of melting in the mouth). Furthermore, the data obtained were analyzed statistically using ANOVA test (Analysis of Variance) at = 5% and DMRT (Duncan's Multiple Range Test) with = 5%. Weighting test is also performed to determine which treatment is the best. The addition of various concentrations of Na-CMC gave a significantly different effect on the viscosity, overrun, total solids, the rate of melting, and organoleptic. The higher the concentration of Na-CMC viscosity, overrun, total solids increased, and the lower the rate of melting. Ice cream with jackfruit seed extract concentration of 1.25% Na-CMC most preferred to the softness of the ice crystals in the mouth, while the seeds of jackfruit ice cream sari with Na-CMC concentration of 0.75% preferred to melting in the mouth. Based on the weighting test, treatment of jackfruit seed ice cream sari with the addition of 1.25% Na-CMC is the best treatment.
Co-Authors ., Rosalyn Adventi, Brigita Santi Ann, Kho Chin Calvin, Aloysius Vincentius Hadinoto, Joselyn Tifanny Harsanto, Thresia Margareth Hendra, Atika Ariani Irawan , Eric Huggie Jati, Ignasius Radix A.P. Karjo, Stefani Karin Kuswardani, Indah Linggawati, Linggawati Netty Kusumawati Paini Sri Widyati Prastianti, Litarasmi Putri, Vivian Riyanto, Diva Nathania Samantha, Kezia Setijawati, Erni Setijawati, Erni Setijawaty, Erni Sudajana, Fanny Laurensia Sulistyo, Felicia Tri Sunyoto, Ronny Kusuma Suryadi, Cherry Keiko Alendra Tarsisius Dwi Wibawa Budianta Thomas Indarto Putut Suseno Tjahjadi, Gregorius Richardo Ghevyn Trisnawati, Chatarina Yayuk Tristanto, Nerissa Arviana Vania, Jovica Wijaya, Jessica Dewi Yoshari, Rachel Meiliawati