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Jurnal Aplikasi Teknologi Pangan
Published by Universitas Diponegoro
ISSN : 20897693     EISSN : 24605921     DOI : -
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Jurnal Aplikasi Teknologi Pangan aims to expose the results of fundamental and applied research in food and its related fields to scholars, students, and food applicants. The journal covers the fields of application of technology on food, i.e. biotechnology, functional food, food process, health, food related field on agribusiness and agro-technology.
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Articles 5 Documents
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Search results for , issue "Vol 10, No 3 (2021): Agustus 2021" : 5 Documents clear
Selai Apel Malang (Mallus sylvestris Mill) Rendah Kalori dengan Substitusi Gula Menggunakan Stevia Catharina Vincentia; Diana Lestari; Stella Magdalena
Jurnal Aplikasi Teknologi Pangan Vol 10, No 3 (2021): Agustus 2021
Publisher : Faculty of Animal and Agricultural Sciences, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17728/jatp.9254

Abstract

Selai buah pada umumnya memiliki gula tinggi yang dapat meningkatkan resiko penyakit diabetes mellitus. Oleh karena itu dilakukan formulasi selai buah dengan pemanis alternatif stevia. Penelitian ini bertujuan untuk mengetahui masa simpan selai apel rendah gula dengan penambahan stevia, menguji sifat fisikokimia, mengukur kadar gula reduksi, menganalisis penerimaan sensori, serta membuat informasi nilai gizi selai tersebut. Selai dibuat menggunakan buah apel Malang dengan pemanis sebanyak 18% dan substitusi stevia sebanyak 4 dan 8 g. Pengujian masa simpan dilakukan dengan mengamati perubahan sensori dan pH selama penyimpanan. Uji sifat fisikokimia dilakukan dengan pengukuran aw, total padatan terlarut, dan analisis warna, uji gula reduksi dilakukan dengan metode 3,5-dinitrosalicylic acid (DNS), uji penerimaan dan daya oles dilakukan menggunakan dengan uji sensori hedonik dan ranking, serta informasi nilai gizi berdasarkan analisis proksimat. Keseluruhan selai apel yang dihasilkan memiliki pH 3. Selai dengan substitusi stevia menghasilkan selai dengan warna yang lebih cerah dengan masa simpan selama 2 minggu pada suhu ruang. Nilai aw selai dengan stevia diketahui lebih rendah, serta total padatan terlarut yang lebih tinggi dibandingkan dengan selai kontrol. Kadar gula reduksi selai dengan stevia juga diketahui lebih rendah dari selai kontrol. Aftertaste dan daya oles dari selai kontrol lebih disukai dengan perbedaan yang tidak signifikan dibandingkan dengan selai substitusi 4 g stevia. Setiap 20 g selai substitusi 4 g stevia mengandung 8 g karbohidrat, protein dan lemak tidak terdeteksi. Kesimpulannya, substitusi stevia pada selai buah apel dapat dilakukan untuk menghasilkan selai dengan sifat fisikokimia yang lebih baik.Low-Calorie Malang Apple (Malus sylvestris Mill) Jam using Stevia as SweetenerAbstractFruit jam in general has high sugar content that can increase diabetes mellitus risk. Therefore, the formulation of fruit jam with an alternative sweetener such as stevia was carried out. This research aims to determine the shelf-life of low sugar apples jam, physicochemical properties, reducing sugar content, as well as sensory acceptability, and create the nutrition fact the jam. The jams were made from Malang apples using 18% sweetener with 4 and 8 g stevia substitution. The shelf life testing was carried out by observing the changes of sensory properties and pH during storage. The physicochemical properties test was carried out by measuring aw, total dissolved solids, and color analysis. The reducing sugar test was carried out by 3.5-dinitrosalicylic acid (DNS) method, the acceptance test and spreadability were examined using the hedonic and ranking sensory testing, the jam’s nutrition fact was made based on the proximate analysis. The results showed that the apple jams had a pH of 3. Jam with stevia substitution had lighter color with shelf life of 2 weeks at room temperature. Aw value of the jams with stevia was known to be lower and higher total dissolved solids compared to the control jam. Reducing sugar content of jam with stevia also known to be lower than control jam. The aftertaste and spreadability of control jam were preferable with insignificant difference compare to the 4 g stevia jam. Every 20 g of 4 g stevia jam contains 8 g carbohydrates and undetectable protein and fat. As conclusion, the substitution of stevia in jam might produced better physicochemical quality of apple jam.
Optimasi Ekstraksi Antosianin Pada Beras Hitam Sirampog Menggunakan Metode Ultrasound Extract Assist (UAE) Awaliyatus Sholihah; Nur Aini; Hidayah Dwiyanti
Jurnal Aplikasi Teknologi Pangan Vol 10, No 3 (2021): Agustus 2021
Publisher : Faculty of Animal and Agricultural Sciences, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17728/jatp.6687

Abstract

Penelitian bertujuan untuk memperoleh variabel ekstraksi yang menghasilkan kadar antosianin dan total fenol maksimum dengan metode Ultrasonic-Assisted Extraction (UAE) pada beras hitam Sirampog. Penelitian terdiri 2 tahap yaitu penelitian pendahuluan yang bertujuan menentukan komposisi pelarut yang paling tepat untuk proses ekstraksi. Penelitian utama bertujuan menentukan konsentrasi bahan dan waktu ekstraksi untuk mendapatkan hasil maksimal. Optimasi dilakukan menggunakan Respon Surface Methodology dengan rancangan Central Composite Design. Ada 2 faktor yang dicoba yaitu konsentrasi bahan dalam larutan 0,05, 0,1 dan 0,15 g/l, dan waktu sonikasi (25, 35 dan 45 menit). Parameter yang diamati adalah kadar antosianin dan total fenol. Hasil penelitian menunjukkan semakin lama waktu ekstraksi, maka antosianin yang dapat kontak dengan pelarut semakin banyak, sehingga hasil ekstraksinya meningkat. Komposisi pelarut yang paling tepat untuk proses ekstraksi beras hitam adalah perbandingan air dan etanol sebesar 51,5:48,5. Kondisi optimal untuk ekstraksi antosianin pada beras hitam Sirampog menggunakan metode UAE adalah konsentrasi bahan 5 g/l selama 25 menit. Kondisi tersebut dapat menghasilkan ekstrak dengan kadar antosianin 456 mg/100 g dan total fenol 6400 mg/100g. Kesimpulannya, penelitian ini berhasil mendapatkan kondisi optimal ekstraksi antosianin dan kadar antosianin serta total fenol dapat ditentukan.Optimization of Anthocyanin Extraction from Sirampog Black Rice Using the Ultrasound Extract Assist (UAE) MethodAbstractThe objective of the research is to obtain extractions with Ultrasonic Assisted Extraction (UAE) method that produce maximum anthocyanine levels and total phenols of Sirampog black rice. The study consists of two phases: an introductory study to identify the composition of the solvent that was most suited to the extraction process. The main research was intended to determine the ingredient concentration and extraction time in order to obtain maximum results. Optimization was carried out using the Central Composite Design Surface Response Methodology. Concentration of material in solution (0.05, 0.1 and 0.15 g / l), and the sonication time (25, 35 and 45 minutes) were used. Anthocyanin levels and total phenols were analyzed. Results indicated that the more anthocyanin the longer extraction period resulting in the increase in extraction yield. The water and ethanol ratio of 51.5:48.5 was the composition of the most suitable solvent for the extraction process. The optimal conditions for the extraction of anthocyanin in Sirampog black rice using the UAE method was a material concentration of 5 g/l for 25 minutes. These conditions would produce extracts with anthocyanin levels of 456 mg/100 g and total phenols of 6400 mg/100g. As conclusion, optimum condition for extraction was succesfully conducted and anthocyanin level as well ass total phenol could be determined.
The Effect of Drinking a Cup of Arabica or Robusta Coffee with Sugar or Bread to Blood Sugar Response and Glycemic Index Umar Hafidz Asy'ari Hasbullah; Fafa Nurdyansyah; Rini Umiyati; Laela Nur Rokhmah
Jurnal Aplikasi Teknologi Pangan Vol 10, No 3 (2021): Agustus 2021
Publisher : Faculty of Animal and Agricultural Sciences, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17728/jatp.9065

Abstract

The two most widely traded coffee varieties in the world are arabica and robusta. Consumption of these two varieties will increase the intake of bioactive compounds in the human body. However, the influence of consumption of both coffee varieties on blood sugar response and changes in the glycemic index of sugar added when consuming coffee has not been studied. The aim of this research to study the effect of coffee varieties on bioactive compound content, voluntary blood glucose response, and changes in the glycemic index value of sugar when consumed together with coffee. This study was designed with the treatment of arabica and robusta coffee varieties. Coffee roasting was carried out at the level of vienna roasting. Analysis of bioactive compounds was carried out on the content of phenol compounds. Analysis of blood sugar and glycemic index responses using volunteers. Coffee was brewed at a dose of 12 grams per 100 ml of water at 98ᵒC. Sugar added 50 grams. The results showed that arabica contained phenol compounds greater than robusta. It was also prove that consuming coffee can reduce blood glucose response compared to consuming glucose. Decreased blood glucose response of arabica is greater than robusta. Drinking coffee mixed with sugar or with eating bread can reduce the sugar or bread glycemic index value. Decrease in sugar or bread glycemic index value in arabica consumption was greater than robusta. Conclusion, coffee consumption can reduce the response of blood sugar and glycemic index of sugar added to drinks and bread glycemic index because of the content of its bioactive compounds.
Analisis Pengaruh Penambahan Tepung Torbangun dan Tepung Katuk terhadap Komposisi Proksimat, Sifat Fisik dan Sifat Organoleptik Food Bar Laeli Lutfiani; Nanang Nasrulloh; A’immatul Fauziyah
Jurnal Aplikasi Teknologi Pangan Vol 10, No 3 (2021): Agustus 2021
Publisher : Faculty of Animal and Agricultural Sciences, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17728/jatp.10508

Abstract

Penelitian ini bertujuan untuk mengidentifikasi karakteristik bahan baku serta menganalisis komposisi proksimat, sifat fisik dan sifat organoleptik food bar torbangun (Coleus ambonicus Lour) dan katuk (Sauropus androgynus (L) Merr) untuk ibu menyusui sebagai pelancar ASI. Metode penelitian yang digunakan Rancangan Acak Lengkap non factorial dua kali pengulangan, dengan tiga taraf perlakuan yaitu persentase penambahan tepung torbangun dan tepung katuk berturut-turut 1,66% dan 3,34%; 2,5% dan 5% serta 3,34% dan 6,66%. Analisis data proksimat dan fisik menggunakan analisis ragam (ANOVA) dan analisis lanjutan Duncans Multiple Range Test (DMRT), sementara uji organoleptik dianalisis menggunakan uji Kruskal-Wallis dan uji lanjutan Mann-Whitney. Penentuan formula terbaik dilakukan menggunakan metode perbandingan eksponensial. Hasil analisis menunjukkan bahwa penambahan tepung torbangun dan tepung katuk berpengaruh signifikan terhadap komposisi proksimat yakni kadar abu, kadar lemak dan kadar protein sedangkan pada kadar air dan kadar karbohidrat tidak ditemukan perbedaan signifikan. Hasil analisis pada sifat fisik dan organoleptik menunjukkan tidak ada pengaruh signifikan. Formula terbaik yang diperoleh yaitu food bar dengan penambahan tepung torbangun 2,5% dan tepung katuk 5% dengan komposisi kadar air 29,95±1,30%, kadar abu 2,90±0,04%, kadar lemak 8,18±0,07%, kadar protein 11,81±0,14% dan kadar karbohidrat 47,15±1,05%. Sifat fisik kekerasan dan kekompakan yang diperoleh 33,66±8,36 N dan  0,50±0,04. Uji organoleptik menunjukkan formula terbaik memiliki penerimaan baik dalam warna, aroma, tekstur dan rasa. The aim of this study was to determine the characteristics of raw materials, proximate, physical and organoleptic properties of torbangun (Coleus ambonicus Lour) and katuk (Sauropus androgynus (L) Merr) food bar. This functional food had function as breastmilk booster. This research used non-factorial completely randomized design, with 3 factorial levels torbangun and katuk flour 1.66% and 3.34%; 2.5% and 5%; 3.34% and 6.66% respectively. The data of proximate and physical properties was analyzed using analysis of variance (ANOVA) and post hoc with the Duncans Multiple Range Test (DMRT), while organoleptic data analyzed using Kruskal-Wallis test and post hoc test with Mann-Whitney. The best formula was determined using exponential comparison method. The result indicated that proportion of torbangun and katuk flour significantly affect ash, fat and protein content, but did not affect moisture and carbohydrate content. Proportion of torbangun and katuk flour also did not affect physical and organoleptic properties. The best formula was food bar with 2.5% torbangun and 5% katuk flour, with content of moisture, ash, fat, protein and carbohydrate of each were 29.95±1.30%, 2.90±0.04%, 8.18±0.07%, 11.81±0.14%, 47.15±1.05% respectively. The hardness and cohesiveness of it were 33.66±8.36 N and 0.50±0.04. The organoleptic test showed, the best formula was accepted in colors, aroma, texture, and flavors.
Efek Penambahan Gula Kelapa dan Lemak Kakao terhadap Ekstrak Alga Cokelat yang Mengandung Fukosantin dalam Formulasi Foodbars Agustina Dwi Retno Nurcahyanti; Rianita Pramitasari; Intan Harmae Setiawan; Dion Notario
Jurnal Aplikasi Teknologi Pangan Vol 10, No 3 (2021): Agustus 2021
Publisher : Faculty of Animal and Agricultural Sciences, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17728/jatp.8366

Abstract

Alga cokelat mengandung pigmen karotenoid yang didominasi oleh fukosantin dengan aktivitas antioksidan yang tinggi. Karotenoid dari alga cokelat, termasuk fukosantin, belum sepenuhnya dimanfaatkan dalam formulasi pangan karena sifatnya yang kurang stabil. Karotenoid yang akan diaplikasikan dalam produk pangan perlu ditambah dengan bahan penstabil. Penelitian ini bertujuan untuk menganalisa kestabilan ekstrak alga cokelat dengan penambahan gula kelapa dan lemak kakao yang diformulasikan dalam bentuk foodbars, menguji aktivitas antioksidan, proksimat, tekstur, dan daya simpan produk foodbars yang mengandung fukosantin. Alga cokelat dari Pulau Sumbawa diekstrak menggunakan etanol 96% untuk memperoleh kandungan fukosantin. Analisa fukosantin dilakukan menggunakan high performance liquid chromatography (HPLC) dengan detektor diode array SPD-M20A (Shimadzu). Aktivitas antioksidan ekstrak alga cokelat dan selurruh bahan penyusun foodbars diuji aktivitas antioksidannya menggunakan metode DPPH (2,2-difenil-1-pikrilhidrazil) dan ekstrak alga cokelat menunjukkan aktivitas tertinggi. Foodbars formula 2 paling disukai oleh panelis semi terlatih melalui uji organoleptik. Selain itu, formulasi foodbars memiliki tingkat kekerasan tidak berbeda secara signifikan dengan produk komersial. Hasil uji daya simpan menunjukkan pertumbuhan mikroba yang rendah sebanding dengan aktivitas air yang juga rendah. Penelitian ini adalah pertama yang menunjukkan ekstrak alga cokelat mengandung fukosantin dapat dimanfaatkan sebagai foodbars.Brown algae contains fucoxanthine as dominant carotenoid with high antioxidant activity. However, this carotenoid, including fucoxanthine, has not been fully utilized in food formulations because of their unstable property. Carotenoid needs stabilizing ingredient to be suitably used in food products. This study aims to analyze  the stability of brown algae extract by adding coconut sugar and cocoa fat that are formulated in the foodbars product, testing the antioxidant activity, proximate, texture, and stability of foodbars product containing fucoxanthine. Brown algae from Sumbawa Island are extracted using ethanol 96% to obtain fucoxanthine. Fucoxanthine analysis was performed using high performance liquid chromatography (HPLC) with a SPD-M20A diode array detector (Shimadzu). The antioxidant activity was tested using the DPPH method and the brown algae extract showed highest activity amongst all foodbars ingredients. Foodbars formula 2 (FB2) is most preferred by semi-trained panelists through organoleptic testing. In addition, the formulation of foodbars has similar texture to commercial product.  The result of the shelf-life test show low microbial growth in proportion to low water activity. This is the first study showing brown algae containing fucoxanthine used in the foodbars product.

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