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All Journal Jurnal Teknologi Dan Industri Pangan Jurnal Farmasi Sains dan Terapan (Journal of Pharmacy Science and Practice) Jurnal Teknologi Pangan dan Gizi Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Jurnal Leverage, Engagement, Empowerment of Community (LeECOM) ABDINE Jurnal Pengabdian Masyarakat Jurnal Farmasi Sains dan Terapan (Journal of Pharmacy Science and Practice)

Srianta, Ignatius

Widya Mandala Catholic University Surabaya

Author-ID : 836207

Agriculture, Biological Sciences & Forestry Humanities Computer Science & IT Education Engineering Immunology & microbiology Industrial & Manufacturing Engineering Mechanical Engineering Medicine & Pharmacology Social Sciences Other

Published : 14 Documents Claim Missing Document

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Articles

Title

Potensi Aplikasi Transglutaminase Dalam Industri Pangan ., Srianta
Jurnal Teknologi Pangan dan Gizi Vol 1, No 2 (2000)
Publisher : Widya Mandala Surabaya Catholic University

Transglutaminase (TG-ase EC 2.3.2.12) adalah enzim transferase yang memiliki aktivitas mengkatalisa pembentukan ikatan silang antar molekul protein (pembentukan polimer antar molekul protein). Pembentukan polimer antar molekul protein tersebut dijelaskan melalui berbagai hasil penelitian dan ternyata polimer yang terbentuk memiliki sifat fungsional yang berbeda dari protein aslinya (protein yang tidak dipolimerisasi). Perubahan sifat fungsional yang terjadi diantaranya adalah sifat pembuihan, pembentukan gel protein, kelarutan, peningkatan elastisitas adonan dan peningkatan stabilitas protein terhadap panas. Berdasarkan hasil-hasil penelitian yang telah dilakukan, TG-ase memiliki potensi yang besar untuk diaplikasikan pada pangan diantaranya untuk meningkatkan mutu protein pangan melalui pengikatan asam amino esensial pada protein berkualitas rendah, memperbaiki sifat edible film, memperbaiki sifat pembuihan protein, memperbaiki mutu pangan berbasis gel, dapat dimanfaatkan sebagai bahan dalam pembuatan roti dan dapat digunakan untuk meningkatkan stabilitas penyimpanan produk pangan kering. Masalah utama yang dihadapi adalah bagaimana memproduksi TG-ase secara efisien karena TG-ase kebanyakan terdapat pada organ dan cairan tubuh hewan, dimana produksi enzim menggunakan hewan sangat tidak efisien. Saat ini telah ditemukan beberapa species mikrobia yang mampu memproduksi TG-ase, meskipun belum digunakan untuk produksi pada skala komersial.

POLA PRODUKSI PIGMEN MONASCUS OLEH MONASCUS SP. KJR 2 PADA MEDIA BIJI DURIAN VARIETAS PETRUK MELALUI FERMENTASI PADAT Puspitadewi, Stephanie Rosarie Dina; Srianta, Ignatius; Kusumawati, Netty
Jurnal Teknologi Pangan dan Gizi Vol 15, No 1 (2016)
Publisher : Widya Mandala Surabaya Catholic University

Angkak (red yeast rice) is rice fermented by Monascus sp. Monascus sp. KJR 2 is an isolate from red yeast rice in Kertajaya area. Based on previous study, it is known that KJR 2 is a potential isolate to produce pigments. Petruk durian is kind of tropical fruit that developed in Indonesia. Chemical composition of Petruk durian seeds are 33.68% of starch, 4.13% of protein, 1.00% of fat, 1.62% of minerals, and 84.06% of moisture in dry basis. A sorted Petruk durian seeds were boiled in Ca(OH)2, washed, and peeled-off the skin. Durian seeds were cut into cubes (Â±1 cm3), sterilized, and inoculated with Monascus sp. KJR 2 starter culture. It was incubated for 16 days with sampling on 4th, 6th, 8th, 10th, 12th, 14th, and 16 th days and was analyzed for the ethanol-soluble pigments, water-soluble pigments, and Total Mould. This study was conducted with four (4) replications and regression analysis was used to determine the correlation between fermentation time and Monascus sp. KJR 2 pigments production. Growth of Monascus sp. KJR 2 increased up to 4th day (6,4592 log cfu/g), stationary phase occurred at 6th day (6,3532 log cfu/g) up to 12thday (6,7213 log cfu/g), and death phase begin at 14thday (6,5944 log cfu/g). Production of ethanol-soluble red and yellow pigments increased up to 10thday (1,032 AU/g and 0,866 AU/g), whereas production of orange pigments up to 12thday (0,573 AU/g). Production of water-soluble yellow, orange, and red pigments increased up to 14 th day with yields at 6,458 AU/g, 3,781 AU/g, and 3,265 AU/g.

PENGARUH WAKTU PENGUKUSAN JAGUNG KUNING HIBRIDA DAN LAMA PENYIMPANAN DINGIN SUSU KEDELAI JAGUNG TERHADAP SIFAT FISIK DAN ORGANOLEPTIKNYA Loekito, Okky Purnama; Marsono, Yustinus; Srianta, Ignatius
Jurnal Teknologi Pangan dan Gizi Vol 12, No 2 (2013)
Publisher : Widya Mandala Surabaya Catholic University

Soycorn milk is a beverage from soybean and corn combination. Ratio of soybean and corn is 70:30. The addition of corn reduce beany flavor from soy milk. The starch content in corn affects physical and sensory properties of corn soy milk. Corn starch characteristics change during processing. This study aimed to evaluate the steaming duration of yellow hybrid corn and cold storage time of soycorn milk that obtain soycorn milk with physical and sensory properties that favored by consumers. The results showed steaming duration of yellow hybrid corn and cold storage time of soycorn milk affected its TSS, colloidal stability, and viscosity. The longer corn steaming duration, it increased TSS (9,01%), colloidal stability (2,57%), and viscosity (18,56%) of soycorn milk. The cold storage time of soycorn milk increased its TSS (14,15%) and viscosity (22,11%), whereas the colloidal stability decreased 6,21%. Steaming duration of yellow hybrid corn and cold storage time of soycorn milk affected level preferences for viscosity but did not affect the level preferences for color and flavor of soycorn milk.

PENGARUH PROPORSI AIR DAN ETANOL SEBAGAI PELARUT TERHADAP AKTIVITAS ANTIOKSIDAN ANGKAK BIJI DURIAN DENGAN METODE PHOSPHOMOLYBDENUM DAN DPPH Subianto, Christine; Srianta, Ignatius; Kusumawati, Netty
Jurnal Teknologi Pangan dan Gizi Vol 12, No 2 (2013)
Publisher : Widya Mandala Surabaya Catholic University

Angkak is rice fermented product by Monascus sp. Beside rice, durian seeds can be a substrate of Monascus sp. Monascus sp. produces some antioxidant metabolites during fermentation. The purpose of this research investigated the effect of proportion of water and ethanol as solvent for antioxidant activity of durian seeds angkak with phosphomolybdenum and DPPH method. The proportions of water and ethanol as solvents were 100:0 (E0) ; 80:20 (E20) ; 60:40 (E40) ; 40:60 (E60) ; 30:70 (E70) ; and 20:80 (E80) (v/v). ANOVAâ€™s result (Î±=5%) showed that proportion of water and ethanol as solvent interacted pigment content and antioxidant activity of durian seeds angkak. Yellow pigment was dominant pigmen in durian seeds angkak. Ethanol 40% was most effective solvent and ethanol 80% was not effective solvent to extraction durian seeds angkak pigment. The higher antioxidant activity of durian seeds angkak was ethanol 40% (0,5876 mg AAE/g sample (wb)) for DPPH method and ethanol 0% (6,7899 mg AAE/g sample (wb) and 6,4247 mg GAE/g sample (wb)) for phosphomolybdenum method.

KAJIAN KADAR HCN DAN KARAKTERISTIK PATI PADA TEPUNG KORO PEDANG (Canavalia ensiformis) BERDASARKAN WAKTU PERENDAMAN BIJI DALAM AIR PANAS DAN LARUTAN NATRIUM BIKARBONAT (NAHCO3) Putro, Novita Tommy Lasmono; Arisasmita, Joek Hendrasari; Srianta, Ignatius
Jurnal Teknologi Pangan dan Gizi Vol 14, No 2 (2015)
Publisher : Widya Mandala Surabaya Catholic University

Jack bean (Canavalia ensiformis) is potential utilized as food ingredient because it contains high nutrients, but it contains high glucocyanide (toxin) and has hard texture. This problem can be overcome by the aim of soaking to soften the texture and reduce the toxins to produce an edible and safety flour. The research aim is to examine the influence of media types and soaking time (12, 18, 24 hours) on HCN content and starch characteristics in jack bean flour. The research design was nested randomized block using two factors (media types and soaking time). The treatments are soaking in water (95Â±2Â°C) and sodium bicarbonate solution 0,4%, for 12 ,18 ,24 hours. Dependent variables measured in this study were levels of HCN, starch content, resistant starch content, starch granule profile, and viscoamylography. The data obtained were analyzed using ANOVA at Î± = 5% for determining whether or not significant differences between treatments in the study. Data rocessing followed by LSD test (Least Significant Different) at Î± = 5% if there is a significant effect by treatment. The results showed that the characteristics of starch and HCN levels were affected by the treatment significantly. Total starch content and gelatinization temperature from soaking in hot water were 51,30%; 86Â°C while sodium bicarbonate were 44,29%; 86,38Â°C. Resistant starch contents were between 11.90% to 18.52%. HCN content from soaking during 24 hours were resulting the minimum level, where soaking in hot water and sodium bicarbonate were 9,4997 mg/kg and 10,8279mg/kg respectively.

PENGARUH WAKTU PENGUKUSAN JAGUNG KUNING DAN PEMANASAN SUSU KEDELAI JAGUNG TERHADAP SIFAT FISIKOKIMIA DAN ORGANOLEPTIK PRODUK Purwanegara, Grace; Trsinawati, Chatarina Yayuk; Srianta, Ignatius
Jurnal Teknologi Pangan dan Gizi Vol 12, No 2 (2013)
Publisher : Widya Mandala Surabaya Catholic University

The aim of this research is to study the effects of the time of steaming corn and heating treatment on physicochemical and sensory properties of soy-corn milk. Level of the time of steaming corn were 15 minutes, 30 minutes, and 45 minutes while the method of heating soy-corn milk made with pasteurization and sterilization. The results showed that time of steaming corn affects total sugars, protein content, and colloidal stability of soy-corn milk. The longer time of steaming corn, the increased levels of total sugars, protein content, and colloidal stability of soy-corn milk occured. Heating treatment affects total dissolved solids, total sugar content, viscosity and colloidal stability of soy-corn milk. An open heating method of pasteurization produced higher total dissolved solids, total sugar content, viscosity and colloidal stability than those of sterilization method. The time of steaming corn and heating method of soy-corn milk has no effect on appearance and taste preferences.

KAJIAN FAKTOR PENENTU MASA SIMPAN PRODUK BUBUK BUMBU DENGAN CARRIER MALTODEKSTRIN DE-12 DAN DE-18 Widjajaseputra, Anna Ingani; Srianta, Ignatius; Handayani, Yashinta Natalia
Jurnal Teknologi Pangan dan Gizi Vol 4, No 1 & 2 (2003)
Publisher : Widya Mandala Surabaya Catholic University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33508/jtpg.v4i1 & 2.2382

Seasoning powder is very useful in modern life. Seasoning powder can make certain food preparation easier, such as fried chicken, fried shrimp etc. The problem are discoloration and free flowing ability due to the increasing of reducing sugar content during storage. The objective of this research is to study on dominant factors of shelf-life of seasoning powder using maltodextrine, DE-12 and DE-18 as "carrier". A Complete Randomized Design has been used, with two levels of Dextrose Equivalent of maltodextrin, DE-12 and DE-18, respectively. Measured parameters are moisture content, water activity, reducing sugar content, free flowing and color. All data from five replicates were analyzed statistically using t test and set at Pd" 0.05. The research result indicate that the dominant factors of shelf-life are free flowing and color. Seasoning powder using DE-12 has 6 weeks shelf-life and the other one using DE-18 has 4 weeks shelf-life.

KAJIAN SUBSTITUSI TEPUNG TERIGU DENGAN MAIZENA PADA PEMBUATAN SOSIS SAPI RENDAH LEMAK (Low Fat Beef Sausage) Budianta, Tarsisius Dwi Wibawa; Srianta, Ign.; Natria, Ursula Angelika
Jurnal Teknologi Pangan dan Gizi Vol 5, No 1 (2004)
Publisher : Widya Mandala Surabaya Catholic University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33508/jtpg.v5i1.2387

Sausage is chopped and seasoned meat product with high nutritional value. Sausage was usually made of animal fat, but many people prefer to avoid too much animal fat consumption. This present research, beef sausage was made of corn oil (it was called low fat beef sausage. The aim of the research was to determine the effect of the substitution of wheat flour with maize on the physichochemical and sensory properties and to find the best proportion of wheat flour substitution. Block Randomized Design with single factor, i.e. the proportion of wheat flour and maize (3%: 0; 2,5%:0,5%; 2%:1%; 1,5%:1,5%; 1%:2%; 0,5%:2,5%; 0:3%) was used. The result of this research showed that wheat flour substitution with maize increased moisture and fat content, but decreased the protein content of the sausage. The substitution also increased juiciness, compactness, hardness and cohesiveness of the low fat beef sausage. Substitution of wheat flour at the proportion of wheat flour and maize 1.5%:1.5% resulted in the best properties of low fat beef sausage.

Co-Authors Alvino, Jonathan Anna Ingani Widjajaseputra Arisasmita, Joek Hendrasari Dharma, Arya Wira Diyah Tulipa Dyna Rachmawati Elisa Rinihapsari Handayani, Yashinta Natalia Indarto Putut Suseno, Thomas Kardono, Leonardus Broto S. Loekito, Okky Purnama Natria, Ursula Angelika Netty Kusumawati Nugerahani, Ira Purwanegara, Grace Puspitadewi, Stephanie Rosarie Dina Putro, Novita Tommy Lasmono Ratna Megawati Widharna Ristiarini, Susana Subianto, Christine Tarsisius Dwi Wibawa Budianta Trisnawati, Chatarina Yayuk Veronika Rahmawati Yayuk Trisnawati, Chatarina Yustinus Marsono

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