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Jurnal Aplikasi Teknologi Pangan
Published by Universitas Diponegoro
ISSN : 20897693     EISSN : 24605921     DOI : -
Core Subject :
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 6 Documents
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Search results for , issue "Vol 10, No 4 (2021): November 2021" : 6 Documents clear
Karakteristik Fisikokimia dan Organoleptik Sirup Campuran Buah Pandan Tikar (Pandanus tectorius Park.) dan Nenas (Ananas comosus) Wiwiyen Manurung; Zita Letviany Sarungallo; Eduard Fransisco Tethool; Cicilia Maria Erna Susanti; Nurhaidah Iriany Sinaga; Diana Nurini Irbayanti; Rossa Marlen Martha Latumahina
Jurnal Aplikasi Teknologi Pangan Vol 10, No 4 (2021): November 2021
Publisher : Faculty of Animal and Agricultural Sciences, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17728/jatp.7457

Abstract

Pandan tikar (Pandanus tectorius Park.) fruit has a strong flavor and nutritious, but it has not been utilized as a food ingredient. This study aims to determine the physicochemical and organoleptic characteristics of pandan tikar syrup, which is compared with pineapple syrup. The study was conducted by experiment with five treatments of combination concentration of pandan tikar and pineapple that are P1 (100%:0%), P2 (50%:50%), P3 (75%:25%), P4 (90%:10%), and P5 (0%:100%). The results of this study indicate that the characteristics of pandan tikar syrup (P1) has a natural color of brownish yellow, sweet taste, pandan aroma, with acidity (pH) 4, total dissolved solids 55-60 oBrix, viscosity 1.5-2.0 cP and vitamin C 60-75 mg/100g. The addition of pineapple fruit decreases the color intensity of pandan tikar fruit syrup and Vitamin C content, but it does not affect the acidity, total dissolved solids and viscosity. The results of organoleptic tests on color, aroma, taste and overall appearance indicate that the panelists prefer pandanus syrup (P1) rather than pineapple syrup (P5).
Effect of Light Intensity on the Photo-Oxidation Stability of Silver Catfish Oil (Pangasius hypophthalmus) Dewi Fortuna Ayu; Andarini Diharmi; Praja Prayogo
Jurnal Aplikasi Teknologi Pangan Vol 10, No 4 (2021): November 2021
Publisher : Faculty of Animal and Agricultural Sciences, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17728/jatp.7718

Abstract

Tujuan penelitian ini untuk mengkaji pengaruh intensitas cahaya terhadap stabilitas foto-oksidasi minyak ikan patin.  Minyak ikan patin murni sebanyak 30 ml disimpan dalam botol transparan bertutup selama 14 hari pada kondisi cahaya yang berbeda dan dilakukan penarikan setiap 2 hari.  Perlakuan adalah MIP1 (dibungkus alufo), MIP2 (tanpa dibungkus,), MIP3 (5.000 lux), MIP4 (10.000 lux), dan MIP5 (15.000 lux).  Perlakuan MP1 dan MP2 dilakukan dalam ruangan terbuka, sedangkan perlakuan MP3, MP4, dan MP5 dilakukan menggunakan kotak cahaya yang dapat dikontrol intensitas cahaya dan suhu.  Mutu minyak yang dievaluasi selama penyimpanan adalah bilangan peroksida, bilangan TBA, waktu induksi, dan penilaian sensori terhadap aroma.  Hasil penelitian menunjukkan bahwa paparan cahaya mempercepat kenaikan bilangan TBA, tetapi menurunkan waktu induksi dan penilaian sensori secara deksriptif dan hedonik terhadap aroma minyak.  Minyak yang disimpan dalam paparan intensitas cahaya 15.000 lux memperlihatkan peningkatan bilangan TBA tertinggi dengan nilai k 0,240 mg malonadehid/kg (r2=0,86) dan waktu induksi terendah selama 0,81 jam.  Aroma tengik terkuat dan tingkat kesukaan terendah terdapat pada minyak setelah disimpan selama 14 hari pada paparan intensitas cahaya 15.000 lux dengan skor 2,2 (tengik) dan 1,41 (sangat tidak suka).  Di sisi lain, bilangan peroksida kurang sensitif mengindikasikan stabilitas foto-oksidasi minyak ikan patin, dimana peningkatan bilangan peroksida tertinggi ditunjukkan pada paparan intensitas cahaya 10.000 lux dengan nilai k 0,192 meq O2/kg (r2=0,96).  The purpose of this research was to study the effect of light intensity on photo-oxidation stability of silver catfish oil.  A pure of 30 ml catfish oil was stored in sealed transparent bottles for 14 days under different light conditions and withdrawal every 2 days.  The treatments were MIP1 (wrapped with alufo), MIP2 (without wrapped), MIP3 (5,000 lux), MIP4 (10,000 lux), and MIP5 (15,000 lux).  The MP1 and MP2 treatments were conducted in an open space, while MP3, MP4, and MP5 treatments were carried out using a lightbox that can be controlled for light intensity and temperature.  The oil quality evaluated during storage was PV, TBA value, induction time, and sensory assessment of aroma.  The results showed that light exposure accelerated an increase of TBA value, but decreased induction time and sensory descriptively and hedonically for the aroma of the oil.  The oil which stored in light exposure of 15,000 lux showed the highest rate increase of TBA values with k value of, 0.240 mg malonaldehyde/kg (r2=0.86) and the lowest induction time of 0.81 hours.  The strongest rancid aroma and the lowest hedonic score were found in the oil which stored in the light exposure of 15,000 lux with a score of 2.2 (rancid) and 1.41 (strongly disliked).  On the other hand, PV was not sensitive to indicate the photo-oxidation stability of the oil, where the highest increase of the PV was shown in the light exposure of 10,000 lux with k value of 0.192 meq O2/kg (r2=0.96)
Analisis Sifat Fisik, Organoleptik dan Kandungan Asam Lemak pada Tempe Mete dan Tempe Kedelai Ira Roza Milinda; Fillah Fithra Dieny; Etika Ratna Noer; Fitriyono Ayustaningwarno
Jurnal Aplikasi Teknologi Pangan Vol 10, No 4 (2021): November 2021
Publisher : Faculty of Animal and Agricultural Sciences, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17728/jatp.10877

Abstract

Penelitian ini bertujuan untuk membandingkan sifat fisik, organoleptik dan kandungan asam lemak pada tempe mete serta membandingkannya dengan tempe berbahan dasar kacang kedelai. Penelitian dilakukan secara eksperimental dengan rancangan acak lengkap satu faktor pada[A1] [A2]  tempe kedelai dan tempe mete. Penelitian eksperimen ini terdiri dari 2 (dua) kelompok perlakuan. Tiap kelompok perlakuan dilakukan 3 (tiga) kali ulangan, sehingga diperoleh 6 satuan percobaan. Berdasarkan 6 percobaan tersebut, dilakukan analisis secara duplo meliputi analisis sifat fisik (kadar air dan rendemen). Kadar air, rendemen dan asam lemak masing-masing diuji menggunakan metode gravimetri, metode penimbangan dan metode kromatografi gas. Mutu organoleptik diuji pada parameter warna, rasa, aroma dan tekstur. Analisis statistik data menggunakan Independent t-test dan Mann-Whitney. Kadar air tempe mete (36,97±0,38%) lebih rendah dari tempe kedelai (63,86±1,46%). Penampakan fisik tempe mete berwarna putih dengan tekstur yang kompak seperti tempe kedelai. Rendemen tempe mete (136,67±6,11%) lebih rendah dari tempe kedelai (169,44±5,85%). Warna, rasa, dan tekstur kedua tempe setelah digoreng tidak memiliki perbedaan yang tampak. Asam oleat dan asam linoleat tempe mete masing masing sebesar 21,52±0,58% dan 6,09±0,03%, lebih tinggi dari tempe kedelai yang mengandung asam oleat 2,19±0,02% dan asam linoleat 4,96±0,03%. Tempe mete memiliki kadar air dan penampakan fisik yang sesuai dengan standar tempe, namun rendemen yang dihasilkan lebih rendah. Dapat disimpulkan bahwa tempe mete memiliki mutu sesuai standar dengan kandungan asam lemak yang lebih tinggi dari tempe kedelai.Analysis of Physical, Sensory and Fatty Acid Properties of Tempeh Made from Cashew Nut and SoybeanAbstractThe aim of this study was to compare the phsycal and organoleptic properties, fatty acid content between cashew and soybean tempeh. The research was a one-factor completely randomized experimental design on soybean tempeh and cashew tempeh. This experimental study consisted of 2 (two) treatment groups. Each treatment group was repeated 3 times, so that 6 experimental units were obtained. Based on these 6 experiments, a duplicate analysis was carried out including the analysis of physical properties (moisture content and yield). Moisture content, yield and fatty acid were analyzed respectifly using gravimetric method, weighing method, and gas chromatography. The organoleptic quality was tested on the parameters of color, taste, aroma, and texture. Statistical analysis of data using independent t-test and Mann-Whitney. The moisture content of cashew tempe (36,97±0,38%) was lower than that of soybean tempe (63,86±1,46%). The physical appearance of cashew tempeh was white with a compact texture like soybean tempeh. The yield of cashew tempe (136,67±6,11%) was lower than that of soybean tempe (169,44±5,85%). The color, taste, and texture of the two tempeh after being fried did not differ remarkably. The oleic acid and linoleic acid of cashew tempeh were 21,52±0,58 % and 6,09±0,03 %, respectively, higher than soybean tempeh which contained 2,19±0,02% oleic acid and 4,96±0,03%. linoleic acid. Tempe cashew had a moisture content and physical appearance in accordance with tempe standards, but the yield was lower. It can be concluded that cashew tempeh had quality according to standards with higher fatty acid content than soybean tempeh.
Stabilitas Fisik Jelly Oximata Kaya β-karoten dan Tokoferol Selama Penyimpanan Nur Amaliah; Indah Tri Jumiarti; Aswita Emmawati; Miftakhur Rohmah; Anton Rahmadi
Jurnal Aplikasi Teknologi Pangan Vol 10, No 4 (2021): November 2021
Publisher : Faculty of Animal and Agricultural Sciences, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17728/jatp.10880

Abstract

Jelly Oximata merupakan pangan fungsional kaya β-karoten dan tokoferol dengan formulasi serbuk labu kuning dan serbuk buah naga merah dengan penambahan minyak sawit merah komersial. Tujuan dari penelitian ini untuk mengetahui pengaruh penambahan konsentrasi minyak sawit merah (MSM), suhu penyimpanan, dan hari pengamatan terhadap berat jenis, derajat keasaman, dan struktur gel pada Jelly Oximata. Metode pengujian berat jenis dan derajat keasaman adalah rancangan acak kelompok kombinasi perlakuan yang terdiri dari (1) konsentrasi MSM komersial (0; 0,15%; 0,30% dan 0,45%), (2) suhu penyimpanan pada suhu ruang (28°C) dan suhu refrigerator (7°C), serta (3) hari pengamatan (1, 7 dan 14 hari). Pengamatan struktur gel menggunakan mikroskop optik. Hasil penelitian menunjukkan formulasi optimal Jelly Oximata terdapat pada konsentrasi MSM 0,15% yang disimpan pada suhu refrigerator (7 oC) selama 14 hari. Hasil pengamatan berat jenis jelly oximata terbaik sebesar 4,58 ± 0,40. Pada nilai derajat keasaman (pH) Jelly Oximata berada pada kisaran 4,03 - 3,74 yang berarti produk bersifat asam. Dan hasil pengamatan struktur gel dari Jelly Oximata yang ditambahkan MSM komersial sebanyak 0,45% berwarna kuning pekat, MSM muncul dipermukaan dan karagenan membentuk struktur gel sendiri. Konsentrasi minyak sawit merah, suhu penyimpanan, dan hari pengamatan berpengaruh terhadap berat jenis, derajat keasaman dan struktur gel.Oximata jelly is a functional food rich in β-carotene and tocopherol with the formulation of pumpkin powder and red dragon fruit powder with the addition of commercial red palm oil. The purpose of this study was to determine the effect of adding red palm oil concentration (MSM), storage temperature, and observation days on density, degree of acidity, and gel structure in Jelly Oximata. The method of testing specific gravity and degree of acidity was a randomized design combination group treatment consisting of (1) commercial MSM concentrations (0; 0.15%; 0.30% and 0.45%), (2) storage temperature at room temperature ( 28 ° C) and refrigerator temperature (7 ° C), and (3) observation days (1, 7 and 14 days). Observation of the gel structure using an optical microscope. The results showed that the optimal formulation of Jelly Oximata was at an MSM concentration of 0.15% stored at refrigerator temperature (7 oC) for 14 days. The best observation results for the specific gravity of jelly Oximata were 4.58 ± 0.40. At the value of the pH, Jelly Oximata is in the range of 4.03 - 3.74 which means the product is acidic. And the results of observations of the gel structure of Jelly Oximata added by 0.45% commercial MSM were dark yellow, MSM appeared on the surface and carrageenan formed its gel structure. The concentration of red palm oil, storage temperature, and day of observation influenced the density, degree of acidity, and gel structure.
Karakteristik Kimia Keju dengan Bahan Baku Berbeda Selama Penyimpanan Dingin Etty Tri Hartanti
Jurnal Aplikasi Teknologi Pangan Vol 10, No 4 (2021): November 2021
Publisher : Faculty of Animal and Agricultural Sciences, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17728/jatp.8738

Abstract

Abstrak Penelitian bertujuan untuk mengetahui interaksi antara penambahan kolostrum dan lama penyimpanan suhu dingin pada keju terhadap karakteristik asam lemak bebas / free fatty acid (FFA), total asam tertitrasi, analisa proksimat, dan aktivitas antioksidan. Materi yang digunakan adalah susu sapi 27 liter dan kolostrum sapi 27 liter yang diperoleh dari BBPTUHPT Baturraden, Jawa Tengah. Kultur starter probiotik yang digunakan adalah kefir yang dibuat dari biji kefir dan susu sapi. Bahan koagulan keju menggunakan rennet nabati. Rancangan yang digunakan dalam penelitian ini adalah Rancangan Acak Lengkap (RAL) pola faktorial dengan dua jenis faktor perlakuan. Faktor pertama yaitu persentase komposisi kolostrum yang terdiri dari 3 taraf (0%, 50% dan 100%). Faktor kedua yaitu lama masa penyimpanan dingin yang terdiri dari  3 taraf (0, 10, dan 20). Masing-masing perlakuan tersebut diulang sebanyak 3 kali. Unit percobaan berjumlah 27 buah. Hasil penelitian diuji menggunakan analisis variansi dan apabila berbeda nyata dilanjutkan dengan orthogonal polynomial. Keju yang dibuat dengan penambahan kolostrum dan susu sapi yang disimpan selama 20 hari memiliki karakteristik kimia relatif sama meliputi antioksidan, FFA, TAT, Kadar air, protein, lemak dan abu. Semakin lama penyimpanan keju dalam suhu dingin mampu menjaga kualitas keju ditinjau dari meningkatnya aktivitas antioksidan dan total asam tertirasi, dan menurunnya free fatty acid.Abstract The aim of this study was to determine the interaction between adding colostrum and cold storage time to cheese on the characteristics of free fatty acids (FFA), total titrated acid, proximate analysis, and antioxidant activity. The materials used were 36 liters of cow's milk and 36 liters of cow colostrum obtained from BBPTUHPT Baturraden, Central Java. The probiotic starter culture used is kefir made from kefir seeds and cow's milk. Cheese coagulant uses vegetable rennet. The design used in this study was a factorial completely randomized design (CRD) with two types of treatment factors. The first factor is the percentage composition of colostrum  which consists of 3 levels (0%, 50% and 100%). The second factor is the cold storage period which consists of 3 levels (0, 10, and 20). Each treatment was repeated 3 times. There were 27 experimental units. The results were tested using analysis of variance and if they were significantly different, then followed by orthogonal polynomial. Cheese made with the addition of colostrum and cow's milk stored for 20 days has relatively the same chemical characteristics including antioxidants, FFA, TAT, moisture content, protein, fat and ash. The longer the storage of cheese in cold temperatures can maintain the quality of cheese in terms of increased antioxidant activity and total aspirated acid, and decreased free fatty acids.
Analisis Pengaruh Pra-Perlakuan (CaCl2 dan Pembekuan) terhadap Kualitas Keripik Salak Goreng Vakum Siti Sabahannur Sabahannur; Zulfikar Zulfikar
Jurnal Aplikasi Teknologi Pangan Vol 10, No 4 (2021): November 2021
Publisher : Faculty of Animal and Agricultural Sciences, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17728/jatp.9025

Abstract

Penelitian bertujuan mengetahui pengaruh pra-perlakuan (CaCl2 dan pembekuan) terhadap kualitas keripik salak dengan sistem penggorengan vakum. Pembuatan keripik salak dimulai dengan daging buah dipotong melintang kemudian biji dibuang. Daging buah direndam dalam CaCl2 pada konsentrasi 0, 0,1, 0,2, dan 0,3% selama 40 menit, kemudian dibekukan pada suhu -20oC dengan waktu 0, 24, dan 48 jam. Daging buah salak digoreng vacum pada suhu 85°C selama 45 menit. Untuk mengetahui kualitas keripik salak dilakukan analisis terhadap rendemen, kadar air, kadar abu, vitamin C, dan uji hedonik warna, tekstur, dan rasa. Hasil penelitian menunjukkan, buah salak yang tidak direndam dalam CaCl2 menghasilkan total rendemen keripik yang tinggi sebesar 23,14±0,257%. Pembekuan 48 jam menghasilkan keripik salak dengan kadar air terendah sebesar 0,33±0,070%. Kondisi optimum pra-perlakuan diperoleh pada perendaman CaCl2 0,2% dengan pembekuan 48 jam yang diperlihatkan pada total vitamin C sebesar 9,22±0,070 mg/100 g dan kadar abu sebesar 0,13±0,006%, uji hedonik warna, tekstur dan rasa disukai dengan nilai 3,70±0,577. Dapat disimpulkan bahwa pra-perlakuan buah salak sebelum digoreng vakum dengan perendaman CaCl2 0,2% selama 40 menit dilanjutkan dengan pembekuan 48 jam pada suhu -20oC merupakan kondisi yang paling optimum untuk menghasilkan keripik salak dengan kadar air yang rendah, vitamin C yang tinggi serta kualitas warna, tekstur dan rasa yang disukai.Analysis of the Effect of Pre-Treatment (CaCl2 and Freezing) on Quality of Vacuum Fried Salak (Salacca zalacca) Chip AbstractThis study aims to determine the effect of pre-treatment (CaCl2 and freezing) on the quality of the salak chips using a vacuum frying system. The making of salak chips were started with fruit cutting and seeds removal. The pulp was soaked in CaCl2 at a concentration of 0, 0.1, 0.2, and 0.3% for 40 minutes, then frozen at -20oC for 0, 24, and 48 hours. Salak fruit flesh was vacuum-fried at 85o C for 45 minutes. To determine the quality of the salak chips, the analysis was carried out on the yield, moisture content, ash content, vitamin C, and hedonic test of color, texture, and taste. The results showed that salak fruit which was not immersed in CaCl2 produced a high total yield of chips of 2314±0.257%. Freezing for 48 hours resulted in salak chips with the lowest moisture content of 0.33±0.070%. The optimum pretreatment conditions were obtained in CaCl2 immersion of 0.2% with freezing for 48 hours which was shown in the total vitamin C of 9.22±0.070 mg/100 g and an ash content of 0.13±0.006%, a hedonic test of color, texture, and taste. preferably with a value of 3.70±0.577. It can be concluded that pre-treatment of salak fruit before frying vacuum by soaking 0.2% CaCl2 for 40 minutes followed by freezing for 48 hours at a temperature of -20oC was the most optimum condition for producing salak chips with low water content, high vitamin C and quality of color, texture, and taste preferred 

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