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All Journal Jurnal Teknologi Dan Industri Pangan Journal of Food and Agricultural Product Sriwijaya Foodtech Journal
Citra Pratiwi Prayitno
Universitas Sriwijaya
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Industrial & Manufacturing Engineering

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Low Fat Premixed Mayonnaise Block Used OSA-Corn Starch as Egg Yolk Replacer Plus Corn Starch Binding Agent Citra Pratiwi Prayitno; Agus Wijaya; Filli Pratama; Anny Yanuriati
Jurnal Teknologi dan Industri Pangan Vol. 33 No. 1 (2022): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.6066/jtip.2022.33.1.21

Abstract

Mayonnaise contains a substantial amount of fat and water. Therefore, it is easily degraded during storage. Reducing fat and moisture content in mayonnaise could extend its shelf life. It can be done by replacing the egg yolk to octenyl succinic anhydride (OSA)-corn starch and then forming it as a premixed block using a binding agent. The research objective was to obtain technology for low-fat mayonnaise making by OSA-cornstarch and corn starch addition but still acceptable by consumers based on its physicochemical and sensory characteristics. The low fat premixed mayonnaise was made by mixing the egg yolks and/or OSA-corn starch, corn starch, mustard, sugar, salt, and xanthan gum. A completely randomized research design was used with three levels of OSA-corn starch (0, 25, and 50%) to replace egg yolk and its combination with corn starch as a binder agent at 43 and 50%. The parameters analyzed on the premixed mayonnaise blocks included moisture and fat content, water absorption index, and water solubility. In contrast, parameters for constituted mayonnaise were moisture content, viscosity, and hedonic sensory analysis by 25 semi-trained panelists. The constituting step of the mayonnaise was the further addition of water, oil, and lime juice before serving. The data were analyzed with ANOVA. The results showed that OSA-corn starch and corn starch addition could reduce the fat content of premixed mayonnaise by 41.7% which was obtained from 50% OSA-corn starch and addition of 43% corn starch. The resulted mayonnaise was slightly liked by the semi-trained panelists (scored 3).
Effect of Citric Acid Concentration and Boiling Time on Physicochemical Properties of Passion Fruit Jelly Drink Herlianah; Widowati, Tri Wardani; Syaiful, Friska; Lidiasari, Eka; Yanuriati, Anny; Prayitno, Citra Pratiwi; Syafutri, Merynda Indriyani
Sriwijaya FoodTech Journal Vol 1 No 01 (2024): Sriwijaya FoodTech Journal
Publisher : Prodi Teknologi Hasil Pertanian

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Abstract

The objective of this research was to learn the physical and chemical properties of passion fruit jelly drink with difference of citric acid concentration and boiling time. This research used a Factorial Completely Randomized Design with two treatment factors and three replications. First factor was the concentration of citric acid and second factor was boiling time. The observed parameters were physical properties (texture, viscosity, color), and chemical properties (total acidity, total dissolved solids, flavonoid, pH). The results showed that the concentration of citric acid significantly decreased value of texture, viscosity and pH, and increased value of chroma, total acidity and total dissolved solids. Boiling time had significant effects on increased value of texture, viscosity, total acidity and total dissolved solids. The interaction of citric acid concentration and boiling time had significant effect on increased value of total acidity. The best treatment was passion fruit jelly drink with a concentration of 0.3% citric acid addition, and a boiling time of 10 minutes.
Sifat Fisikokimia dan Sensoris Penyedap Rasa Alami Jamur Tiram dengan Perbedaan Perlakuan Pendahuluan Luthfia Azhari, Salsabila; Parwiyanti; Pratama, Filli; Malahayati, Nura; Sugito; Defira, Citra; Prayitno, Citra Pratiwi; Syafutri, Merynda Indriyani
Sriwijaya FoodTech Journal Vol 2 No 01 (2025): Sriwijaya Foodtech Journal
Publisher : Prodi Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.64723/sftj.v2i01.14

Abstract

Penelitian ini bertujuan untuk mempelajari pengaruh perbedaan perlakuan pendahuluan terhadap sifat fisik, kimia dan sensoris penyedap alami jamur tiram. Penelitian menggunakan Rancangan Acak Lengkap non Faktorial dengan faktor perlakuan yaitu jenis perlakuan pendahuluan penghambat reaksi pencoklatan yang terdiri dari 5 taraf yaitu A1 (kontrol), A2 (blanching 70°C; 5 menit), A3 (perendaman dengan asam sitrat 0,5%; 10 menit), A4 (perendaman dengan natrium bisulfit 0,25%; 10 menit), dan A5 (perendaman dengan garam 2%; 10 menit). Hasil penelitian menunjukkan bahwa perbedaan perlakuan pendahuluan berpengaruh nyata terhadap rendemen, kadar abu, derajat putih dan mutu hedonik penyedap rasa alami jamur tiram. Perlakuan terbaik yaitu perlakuan dengan perendaman dalam natrium bisulfit 0,25% selama 10 menit dengan nilai rendemen 16,66%, derajat putih 70,53%, kadar air 8,33% (bb), kadar abu 8,18% (bb), kadar protein 5,97%, serta nilai skala mutu hedonik 2,56 (putih kecoklatan).
The Role of High Pressure Processing in Maintaining Microbiological Safety and Flavor of Fresh and Minimally Processed Foods: A Mini Review Prayitno, Citra Pratiwi; Defira, Citra; Ichsan, Onne Akbar Nur; Sujatmiko, Harumi; Saputra, Doris; Lestari, Windi; Aldoni, M.
Journal of Food and Agricultural Product Vol. 5 No. 2 (2025): JFAP
Publisher : Fakultas Pertanian Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v5i2.7236

Abstract

The microbiological safety of fresh food products is a crucial challenge in the food industry, mainly due to the high prevalence of pathogenic microorganisms such as Salmonella spp., Escherichia coli, and Listeria monocytogenes. At the same time, there is an increase in consumer demand for fresh products with optimal organoleptic and natural nutritional qualities. High-Pressure Processing (HPP), as a non-thermal processing technology, offers an innovative solution to these problems. This mini review aims to examined the basic principles of HPP, its effectiveness in inactivating microorganisms, and its impact on the sensory attributes of various fresh food products. Various studies show that HPP can significantly reduce the number of microbes while maintaining the organoleptic characteristics of fresh food products. Overall, HPP shows great potential as a future food processing technology that can bridge the need for safety and quality in fresh products. Keywords: High-Pressure Processing, food products, fresh food
Co-Authors Agus Wijaya Aldoni, M. Anny Yanuriati Defira, Citra Eka Lidiasari Filli Pratama Herlianah Ichsan, Onne Akbar Nur Lestari, Windi Luthfia Azhari, Salsabila Merynda Indriyani Syafutri Nura Malahayati Parwiyanti Saputra, Doris SUGITO Sujatmiko, Harumi Syaiful, Friska Tri Wardani Widowati Yanuriati, Anny