cover
Article Per Year (5 Year)
All
Home Page
OAI Link
Editorial Team
Contact
Reviewer
Google Scholar
Contact Name
Ahmad Nimatullah Al-Baarri, PhD
Contact Email
redaksi@ift.or.id
Phone
-
Journal Mail Official
redaksi@ift.or.id
Editorial Address
-
Location
Kota semarang,
Jawa tengah
INDONESIA
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.
Arjuna Subject : -
Articles 5 Documents
 1 
Search results for , issue "Vol 8, No 2 (2019): Mei 2019" : 5 Documents clear
Development of Mocaf-Wheat Noodle Product with the Addition of Catfish and Egg-White Flours as an Alternative for High-Animal-Protein Noodles Friska Citra Agustia; Yovita Puri Subardjo; Gumintang Ratna Ramadhan
Jurnal Aplikasi Teknologi Pangan Vol 8, No 2 (2019): Mei 2019
Publisher : Faculty of Animal and Agricultural Sciences, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (168.45 KB) | DOI: 10.17728/jatp.2714

Abstract

This study aimed to determine the best formula and chemical dan sensory properties of noodles made from mocaf-wheat flour supplemented with catfish and egg-white flours. The factorial randomized trial was used in this experiment. The treatment factors consisted of the types of supplementary flour i.e. catfish flour (T1) and egg white flour (T2). These supplementary flour was applied to the mocaf and wheat flour of 70:30 as follows 5, 10, 15, and 20% (w/w) and assigned as P1, P2, P3, and P4. Chemical properties (water content, total fat, total protein, carbohydrate, and ash contents) and sensory properties were then analyzed. Hedonic test was performed to determine the consumer’s acceptance level of 15 semi-trained panelists. Result showed that the interaction between the two treatments (TxP) had no significant effect on the five chemical variables, while combination of the two treatments (TxP) only had a significant effect on the texture of mocaf-wheat noodles and had no significant effect on other variables. Noodle with the treatment of egg white flour supplementation had higher protein content compared to those of catfish flour. As more flour was supplemented, the higher protein content. As conclusion, the mocaf-wheat noodle product was able to be developed to produce high protein content of noodle.
Formulasi Breakfast Meal Flakes dari Tepung Suweg dan Stabilized Rice Bran Menggunakan Metode Respon Permukaan Adha Nuriana; Nur Aini; Karseno Karseno
Jurnal Aplikasi Teknologi Pangan Vol 8, No 2 (2019): Mei 2019
Publisher : Faculty of Animal and Agricultural Sciences, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2237.803 KB) | DOI: 10.17728/jatp.3952

Abstract

Penelitian bertujuan untuk mengetahui jumlah tepung suweg dan stabilized rice bran (SRB) yang harus ditambahkan dalam formula breakfast meal flakes (BMF) yang optimal serta mengetahui karakter fisik, kimia, dan organoleptik BMF yang dihasilkan. Penelitian menggunakan metode respon permukaan dengan model Central Composit Design. Faktor yang diteliti yaitu proporsi tepung suweg dan SRB. Pembuatan BMF dilakukan dengan cara pencampuran tepung suweg (proporsi 70-85%) dan SRB (proporsi 15-30%) dengan bahan lainnya yaitu tapioka 10%, susu skim 15%, garam 1,5 %, margarin 5%, baking powder 3 %, vanili 1% (seluruh persentase terhadap berat tepung suweg dan SRB) dan air 100 ml, hingga membentuk adonan, kemudian dilakukan steam blanching, dicetak dan dipanggang. Penelitian ini berhasil untuk menentukan formula optimum untuk pembuatan BMF yaitu sebesar 22,5% untuk SRB dan 77,5% untuk tepung suweg. Produk BMF dari formula terbaik ini mempunyai hardness sebesar 29,44 N, dan serat pangan, antioksidan, protein, kadar lemak, kadar air, kadar abu dan karbohidrat masing-masing sebesar 15,93, 75,10, 11,7, 9,51, 2,4, 2,16, dan 64,21 %. Warna produk akhir adalah coklat keabuan dengan tekstur yang renyah serta aroma yang netral. Rasa pada produk akhir adalah dinilai tidak pahit dengan nilai kesukaan adalah disukai panelis. Kesimpulannya, formula optimal BMF dari tepung suweg dan SRB berhasil ditentukan dengan menggunakan metode respon permukaan.Formulation of Breakfast Meal Flakes Based on Suweg Flours and Stabilized Rice Bran using Response Surface MethodologyAbstractThe purpose of this research was to study the amount of suweg flour and stabilized rice bran (SRB) which must be added in the optimal breakfast meal flakes (BMF) formula and to study the physical, chemical, and organoleptic characteristics of BMF was produced. The study used Response Surface Methodology with the Central Composite Design model examined the proportion of suweg flour and SRB. Making BMF is done by mixing suweg flour (70-85%) and SB flour (15-30%) with other ingredients namely 10% tapioca starch, 15% skim milk, 1.5% salt, 5% margarine, 3% baking powder, 1% vanilla (all percentages of the weight of suweg flour and SRB), and 100 ml of water, to form a mixture, then steam blanching, molded and baked. The best formula for BMF is the proportion of 22.5 % of SRB and 77.5% of flour suweg. Breakfast meal flakes have a hardness value of 29.44 N, dietary fiber 15.93%,  antioxidant of 75.97%,  protein content of 11.7%, fat of 9.51%, moisture of 2.4%, ash content of 2.16%,  the carbohydrate content of 64.21%, color of 2.3 (grayish brown), texture of 3.3 (crispy), flavor 2.5 (neutral), taste of 2.9 (not bitter), and preference 2.9 (likes). As conclusion, surface response method successfully determined the optimal BMF formula from flour suweg and SRB.
Karakteristik Fisikokimia dan Sensori Egg roll Berbasis Pati Sagu Angela Myrra Puspita Dewi; Budi Santoso; Fedelfia Kambu
Jurnal Aplikasi Teknologi Pangan Vol 8, No 2 (2019): Mei 2019
Publisher : Faculty of Animal and Agricultural Sciences, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (211.603 KB) | DOI: 10.17728/jatp.4266

Abstract

Egg roll merupakan sejenis makanan ringan yang banyak disukai oleh anak-anak sampai dewasa, memiliki rasa manis dan gurih, dengan tekstur yang renyah, dan berbentuk gulungan utuh. Umumnya egg roll yang terbuat dari tepung terigu memiliki tekstur yang mudah rapuh, sehingga untuk mengurangi tingkat kerapuhannya dapat dilakukan dengan menambahkan tepung terigu dengan ppati pada formula egg roll. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh penambahan pati sagu terhadap karakteristik egg roll dan menentukan formulasi terbaik egg roll berbasis pati sagu.. Penelitian ini menggunakan rancangan acak lengkap faktor tunggal dengan 5 formulasi variasi perbandingan tepung terigu dan pati sagu. Produk egg roll yang dihasilkan dari kelima formulasi tersebut dilakukan analisa warna, tekstur, organoleptikc dan komposisi kimianya. Makin tinggi konsentrasi pati sagu maka egg roll menjadi berwarna kemerahan, kekerasan dan kerenyahan menjadi menurun, namun tekstur egg roll menjadi tidak rapuh. Semakin tinggi konsentrasi pati sagu, maka kadar air, karbohidrat dan pati resisten egg roll semakin meningkat namun kadar lemak dan protein egg roll semakin menurun. Perlakuan terbaik diperoleh dari formula 100% pati sagu dengan karakteristik fisik egg roll yang dihasilkan yaitu nilai kekerasan 21,96 N, kerenyahan 31,52 Nmm, dan kerapuhan 4,90 N, serta komposisi kimia egg roll yaitu kadar air 4,73%, kadar protein 7,87%, kadar karbohidrat 56,77%, kadar abu 1,42%, kadar lemak 33,94% dan RS (resistant starch) 0,98%. Egg roll berbasis pati sagu dapat diterima oleh panelis dengan nilai terhadap atribut keseluruhan tertinggi yaitu 6,03. Kesimpulannya, pati sagu dapat digunakan dalam formula pembuatan egg roll. Physicochemical and Sensory Properties of Egg roll BasedSago StarchAbstractEgg roll is a snack which were favored by children and adults, it has a sweet and savory taste, with a crunchy texture, and in the form of whole rolls. Generally, egg roll made from wheat flour which has brittle texture, and to reduce its fragility, starch addition in egg roll formula may be applied. The purpose of this study was to determine the effect of sago starch addition to egg roll formula on the characteristics of egg roll and determine the best formula. This study used a single randomized complete design with 5 formula using various ratio of wheat flour and sago starch. Egg roll products were analyzed for color, texture, organoleptic, and chemical composition. The higher the concentration of sago starch, the reddish egg roll, hardness that was appeared and the decrease in crispness was detected, and resulting in the reduction in the brittleness. The higher the concentration of sago starch might increase the water content, carbohydrate and resistant starch of egg roll but the not for fat content and protein. The best treatment was the formula with 100% sago starch with the physical characteristics of the egg roll produced with the hardness value of 21.96 N, crispness of 31.52 Nmm, fragility of 4.90 N, water content of 4.73%, protein content of 7.87%, carbohydrate content of 56.77%, ash content of 1.42%, fat content of 33.94% and RS (resistant starch) of 0.98%. Egg roll based sago starch could be accepted by panelists with the highest overall attribute value of 6.03. As conclusion, sago starch might able to apply in the production of egg role.
Teh Rambut Jagung dengan Penambahan Daun Stevia sebagai Alternatif Minuman Fungsional Bagi Penderita Diabetes Melitus Tipe 2 Chalida Irma Akbar; Firlia Ayu Arini; A’immatul Fauziyah
Jurnal Aplikasi Teknologi Pangan Vol 8, No 2 (2019): Mei 2019
Publisher : Faculty of Animal and Agricultural Sciences, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (181.384 KB) | DOI: 10.17728/jatp.3122

Abstract

Rambut jagung merupakan salah satu limbah tanaman jagung yang kurang pemanfaatannya namun mengandung antioksidan (flavonoid) yang dipercaya dapat menurunkan kadar glukosa darah. Penelitian ini secara umum bertujuan untuk mengembangkan formulasi teh dari rambut jagung dengan penambahan daun stevia sebagai alternatif minuman fungsional bagi penderita diabetes melitus tipe 2. Metode yang digunakan adalah eksperimental dengan menggunakan desain rancangan acak lengkap. Penelitian meliputi proses pembuatan ekstrak rambut jagung, pembuatan formulasi teh rambut jagung, analisa organoleptik meliputi uji hedonik dan mutu hedonik dengan parameter uji warna, aroma dan rasa, dan analisis zat gizi teh. Terdapat tiga konsentrasi teh rambut jagung, yaitu 20, 30, dan 40%. Formula terbaik hasil uji organoleptik adalah formula penambahan ekstrak rambut jagung sebesar 40% dengan kandungan air, abu, protein, lemak, karbohidrat masing-masing sebesar 99,6, 0,20, 0,14, 0, dan 0,06%, sedangkan total flavonoidnya sebesar 0,03%. Kesimpulannya, kandungan flavonoid dalam teh rambut jagung dapat memenuhi kebutuhan konsumsi flavonoid laki-laki per hari sebanyak 51,7% dan 37,5% untuk perempuan dengan takaran saji 250 ml. Kandungan kimia yang dimiliki teh rambut jagung dengan penambahan daun stevia berpotensi untuk dijadikan alternatif minuman fungsional.Corn Silk Tea with Additional of Stevia Leaves as an Alternative Functional Beverage for People With Diabetes Mellitus Type 2AbstractCorn silk was known as one of the corn waste that lacks utilization but contains antioxidants (flavonoids) that were believed to suppress blood glucose levels. The purpose of this study was making tea from corn silk with the addition of stevia leaves as a functional beverage for people with diabetes mellitus type 2. This study used experimental method and completely randomized design. The research included the process of manufacture corn silk extract, compose corn silk tea formula, organoleptic analysis including hedonic testing and hedonic quality with color, aroma and taste, and lastly, analysis of tea nutrition. Three silk corn tea formulas were composed in a various concentrations, i.e. 20, 30, and 40%. The best formula from organoleptic test was formula with the addition of 40% corn silk extract which was containing of 99.6% water, 0.20% ash, 0.14% protein, 0% fat, 0.06% carbohydrate, and flavonoids total of 0.03%. In conclusion, the flavonoid content in corn silk can meet the consumption needs of male flavonoids per day by 51.7% and 37.5% for women with a serving dose of 250 ml.
Pengaruh Deep-Fat Frying terhadap Kandungan Asam Glutamat pada Bumbu Penyedap Granul Spirulina sp. Bernadeta Pingkan Larasati; Victoria Kristina Ananingsih; Laksmi Hartayanie; Alberta Rika Pratiwi
Jurnal Aplikasi Teknologi Pangan Vol 8, No 2 (2019): Mei 2019
Publisher : Faculty of Animal and Agricultural Sciences, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (150.849 KB) | DOI: 10.17728/jatp.3347

Abstract

AbstrakPenelitian ini bertujuan mengetahui pengaruh deep-fat frying terhadap kandungan asam glutamat bumbu penyedap granul Spirulina sp. yang telah diaplikasikan ke dalam adonan tepung terigu. Penelitian pendahuluan dilakukan untuk menghasilkan tiga formulasi bumbu penyedap granul Spirulina sp berdasarkan kadar gula dan kadar garam bumbu 3 produk komersial. Tiga formulasi penyedap granul Spirulina sp diaplikasikan ke dalam tepung terigu yang kemudian digoreng dengan metode deep-fat frying pada suhu 140, 160, dan 180oC hingga matang. Adonan sebelum dan sesudah penggorengan dianalisis warnanya menggunakan chromameter. Kandungan asam glutamat adonan setelah penggorengan kemudian dianalisis menggunakan L-glutamate assay kit dan diuji spektrofotometer pada panjang gelombang 492 nm. Hasil penelitian menunjukkan bahwa proses penggorengan menyebabkan perubahan warna pada adonan. Peningkatan suhu penggorengan dari 140 ke 180oC menyebabkan penurunan nilai L* dari ±47 ke ±39, penurunan nilai b* dari ±26 ke ±19, serta peningkatan nilai a* dari ±8 ke ±10. Hasil penelitian juga menunjukkan peningkatan suhu penggorengan 140 ke 180oC yang menyebabkan penurunan kandungan asam glutamat adonan bumbu penyedap granul Spirulina sp. dari ±8 menjadi ±3 mg/100g. Kesimpulannya, peningkatan suhu penggorengan menyebabkan perubahan warna dan penurunan kandungan asam glutamat pada semua formulasi bumbu penyedap yang diimplentasikan pada adonan tepung terigu.Effect of Deep-Fat Frying to The Glutamic Acid Content in Spirulina sp. Granule Flavor EnhancerAbstractThis research aims to determine the effect of deep-fat frying on the content of glutamic acid in Spirulina sp. granule flavor enhancer that has been applied to the flour dough. Preliminary research was produced three formulas of Spirulina sp. granule flavor enhancer, that were formulated based on sugar and salt content on three commercial seasoning brands. Thus, three formulas were applied to wheat flour then fried with deep-fat frying method at 140, 160, and 180oC until cooked well. The color of doughs before and after frying were analyzed using chromameter. The glutamic acid content were analyzed using L-glutamate assay kit and tested by spectrophotometer at 492 nm. As results, frying process changed the color of the dough. The increase in the frying temperature from 140 to 180oC caused a decrease in value of L from ± 47 to ±39, value of b* from ± 26 to ±19, and increase the value of a* from ±8 to ±10. The increase in the temperature of frying from 140 to 180oC caused a decrease in glutamic acid content of Spirulina sp. from ±8 to ±3 mg/100 g. As conclusion, increase in the frying temperature might cause a change in color and decreased content of glutamic acid in the doughs.

Page 1 of 1 | Total Record : 5

 1 

Filter by Year

2019 2019


Reset
Filter By Issues
All Issue Vol 11, No 4 (2022): November 2022 Vol 11, No 1 (2022): Februari 2022 IN PRESS Vol 10, No 4 (2021): November 2021 Vol 10, No 3 (2021): Agustus 2021 Vol 10, No 2 (2021): Mei 2021 Vol 10, No 1 (2021): February 2021 Vol 9, No 4 (2020): November 2020 Vol 9, No 3 (2020): Agustus 2020 Vol 9, No 2 (2020): Mei 2020 Vol 9, No 1 (2020): February 2020 Vol 8, No 4 (2019): November 2019 Vol 8, No 3 (2019): Agustus 2019 Vol 8, No 2 (2019): Mei 2019 Vol 8, No 1 (2019): Februari 2019 Vol 7, No 4 (2018): November 2018 Vol 7, No 3 (2018): Agustus 2018 Vol 7, No 2 (2018): Mei 2018 Vol 7, No 1 (2018): Februari 2018 IN PRESS More Issue