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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 7 Documents
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Search results for , issue "Vol 8, No 4 (2019): November 2019" : 7 Documents clear
Kualitas Tempe Menggunakan Rhizopus delemar TB 26 dan R. delemar TB 37 yang Diisolasi dari Inokulum Tradisional Tempe "daun waru" Tati - Barus; Dika Putri Salim; Anastasia Tatik Hartanti
Jurnal Aplikasi Teknologi Pangan Vol 8, No 4 (2019): November 2019
Publisher : Faculty of Animal and Agricultural Sciences, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (520.553 KB) | DOI: 10.17728/jatp.5541

Abstract

Mikroorganisme utama dalam pembuatan tempe ialah Rhizopus. Penelitian ini bertujuan untuk mendapatkan informasi tentang potensi Rhizopus delemar TB 26 dan R. delemar TB 37 yang berasal dari "daun waru" dalam menentukan kualitas tempe. Tempe dibuat menggunakan R. delemar TB 26 (Tempe TB 26), R. delemar TB 37 (Tempe TB 37), dan inokulum komersial tempe (Tempe K). Uji organoleptik, aktivitas antioksidan, dan analisis proksimat telah dilakukan untuk menentukan kualitas tempe. Hasil penelitian menunjukkan bahwa tekstur, warna dan komposisi kimia Tempe TB 26, Tempe TB 37, dan Tempe K memenuhi syarat mutu tempe yang ditetapkan di Indonesia yang tertera pada SNI 3144:2015. Secara organoleptik, citarasa Tempe TB 26 dan Tempe TB 37 lebih disukai panelis dibandingkan dengan Tempe K. Dengan demikian, R. delemar TB 26 dan R. delemar TB 37 yang masing masing digunakan membuat Tempe TB 26 dan Tempe TB 37 berpotensi dikembangkan sebagai inokulum tempe. Kesimpulannya, penelitian ini telah berhasil untuk menganalisis kualitas Tempe TB 26 dan Tempe TB 37 yang dibandingkan dengan tempe komersial.Quality of Tempeh using Rhizopus delemar TB 26 and R. delemar TB 37 Isolated from Traditional Inoculum of Tempeh "daun waru"AbstractRhizopus is the main microorganism in tempeh fermentation. This study aims to obtain information about the potential of R. delemar TB 26 and R. delemar TB 37 isolated from traditional inoculums of tempeh "waru leaves" in determining the quality of tempeh. Tempeh was made using R. delemar TB 26 (Tempe TB 26), R. delemar TB 37 (Tempe TB 37), and commercial inoculum of tempeh (Tempe K). Organoleptic test, antioxidant activity, and proximate analysis were done to measure the quality of tempeh. The results showed that the texture, color and chemical composition of Tempe TB 26 and Tempe TB 37 fulfilled the tempeh quality requirements as stated in SNI 3144: 2015. Tempe TB 26 and Tempe TB 37 were more preferred by panelists compared to Tempe K. Therefore, R. delemar TB 26 and R. delemar TB 37, which were used to make Tempe TB 26 and Tempe TB 37, could potentially be developed as tempeh inoculum. As conclusion, Tempe TB 26 and Tempe TB 37 could be analyzed and the comparison to commercial tempeh was also successfully identified.
Formulasi Flake Mohiro dari Mocaf-Beras Hitam dengan Penambahan Kacang Koro Pedang sebagai Alternatif Sarapan Tinggi Protein dan Serat Friska Citra Agustia; Yovita Puri Subardjo; Gumintang Ratna Ramadhan; Dika Betaditya
Jurnal Aplikasi Teknologi Pangan Vol 8, No 4 (2019): November 2019
Publisher : Faculty of Animal and Agricultural Sciences, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (179.999 KB) | DOI: 10.17728/jatp.3009

Abstract

Penelitian ini bertujuan untuk menciptakan formula terbaik dan menganalisis alternatif sarapan yang tinggi protein dan serat dalam bentuk flakes dari bahan lokal yang terdiri dari mocaf, beras hitam, kacang koro pedang. Perlakuan terdiri atas proporsi mocaf:beras hitam:tapioka masing-masing sebesar 85:10:5; 75:20:5; dan 65:30:5; dan persentase penambahan tepung kacang koro pedang sebanyak 10–30%.Variabel yang dikaji adalah kadar air, kadar abu, lemak total, protein total, kadar karbohidrat, serat pangan,dan nilai energi. Sifat sensori berupa warna, tekstur, aroma kacang dan flavor juga dianalisis. Perlakuan terbaik terdapat pada proporsi mocaf:beras hitam:tapioka dengan rasio 65:30:5 dan dengan penambahan tepung kacang koro pedang sebanyak 10%. Kandungan air, kadar abu, protein total, lemak total, karbohidrat, serta serat pangan yang dihasilkan dari perlakuan terbaik ini masing-masing sebesar 9,43; 1,43; 5,21; 4,48; 79,44; dan 15,46%. Hasil uji hedonik diperoleh nilai berkisar dari 3,6 sampai 3,8. Kesimpulannya, formulasi flakes Mohiro dari mocaf-beras hitam dengan penambahan kacang koro pedang dapat ditentukan formulasinya dengan baik dan dapat digunakan sebagai alternatif sarapan tinggi protein dan serat pangan.Formula of Mohiro Flakes Made of Mocaf-Black Rice Supplementated with Jack Bean as Alternative Breakfast High Protein and Dietary FiberAbstractThis research was objected to determine the best formula and characterize flakes made of mocaf, black rice, and tapioca suplemented with jack bean flour. The treatments consisted of ratio of mocaf:black rice:tapioca i.e. 85:10:5; 75:20:5; and 65:30:5 and 10-30% of jack bean flour then was added in the dough. Water content, ash content, total fat, total protein,carbohydrate, and dietary fiber were analyzed. Color, texture aroma, and flavor were also analyzed as sensory properties. The best treatment in this study was the flakes with proportion of 65:30:5 with 10% supplementation of jack bean flour. Water, ash, protein, fat, carbohydrate, and dietary fiber content of the best treatment were 9.43; 1.43; 5.21; 4.48; 79.44; and 15.46 %, respectively. The hedonic test value resulted the value between 3.6–3.8. As conclusion, formulation of Mohiro flakes made of mocaf-black rice with jack bean supplementation could be determined and might be used as alternative source of high protein and dietary fiber breakfast.
Studi Karakteristik dan Uji Aktivitas Antioksidan dari Tepung Buah Okra (Abelmoschus esculentus) Ahdiyatul Fauza; Kis Djamiatun; Ahmad Ni'matullah Al-Baarri
Jurnal Aplikasi Teknologi Pangan Vol 8, No 4 (2019): November 2019
Publisher : Faculty of Animal and Agricultural Sciences, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (262.572 KB) | DOI: 10.17728/jatp.4449

Abstract

Penelitian ini bertujuan untuk mengetahui aktivitas antioksidan saat sebelum dan setelah pengeringan buah Okra. Analisis fisik meliputi analisis warna dan PSD (Particle Size Distribution). Analisis kimia meliputi uji pH, conductivity dan TDS (Total Disolve Solid). Uji aktivitas antioksidan dilakukan dengan metode DPPH. Analisis data warna menggunakan uji korelasi. Data PSD, uji pH, konduktivitas, TDS, dan aktivitas antioksidan disajikan secara deskriptif. Hasil penelitian menunjukkan bahwa pengeringan buah Okra menjadi tepung Okra, tidak merusak aktivitas antioksidan. Proses pengeringan tepung Okra meningkatkan derajat kecerahan Okra dengan hasil uji statistik nilai L* <0,0001 dan a* 0,0002 (p<0,05). Distribusi ukuran partikel tepung Okra lebih kecil sehingga mudah larut dalam air. Buah Okra memiliki pH yang lebih asam yang mengakibatkan konduktivitasnya menjadi lebih tinggi sehingga padatan yang terlarut (kation, anion, mineral) juga semakin tinggi. Kesimpulannya, aktivitas antioksidan tepung buah Okra dapat diidentifikasi baik sebelum maupun setelah pengeringan dan proses pengeringan dapat berhasil memelihara aktivitas antioksidannya.This study aims to determine the physical, chemical, and antioxidant activities before and after drying the Okra fruit. Color analysis and PSD (Particle Size Distribution) were measured for physical analysis. pH test, conductivity, and TDS (Total Disolve Solid) was also measured as chemical analysis. Antioxidant activity was tested using DPPH. Color data was analyzed using correlation test. PSD data, pH test, conductivity, TDS, and antioxidant activity were presented descriptively. The results showed that drying Okra fruit to produce Okra flour did not damage antioxidant activity. The drying process of Okra flour brightening the color of the Okra fruit and in accordance with the statistical test that was resulted value of L* <0.0001 and a* 0,0002 (p <0.05). The particle size distribution of Okra flour was categorized as small. A much more acidic pH and higher in conductivity were found in the fresh Okra. As conclusion, antioxidant activity of Okra flour could be determined and the drying may be applied since able to maintain antioxidant activity in Okra flour.
Aktivitas Antibakteri Minyak Atsiri Kulit Kayu Akway (Drimys piperita Hook. f.) pada Beberapa Tingkat Konsentrasi, Keasaman (pH) dan Kandungan Garam Gino Nemesio Cepeda; Meike Meilan Lisangan; Isak Silamba
Jurnal Aplikasi Teknologi Pangan Vol 8, No 4 (2019): November 2019
Publisher : Faculty of Animal and Agricultural Sciences, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (230.706 KB) | DOI: 10.17728/jatp.4692

Abstract

Penelitian ini bertujuan untuk mengetahui aktivitas antibakteri minyak atsiri kulit kayu akway pada beberapa tingkat konsentrasi, keasaman (pH) dan kandungan sodium klorida. Minyak atsiri disuling dengan menggunakan metode distilasi air. Pengujian aktivitas antibakteri minyak atsiri pada beberapa tingkat konsentrasi, pH dan kandungan sodium klorida dilakukan dengan menggunakan metode difusi sumur. Hasil penelitian menunjukkan bahwa aktivitas antibakteri minyak atsiri kulit kayu akway cenderung meningkat dengan meningkatnya konsentrasi. Konsentrasi penghambatan minimum terhadap Escherichia coli, Bacillus cereus, Pseudomonas aeruginosa dan Staphylococcus aureus adalah 0,28–0,56%. Tingkat keasaman dan kandungan sodium klorida tidak berpengaruh nyata terhadap aktivitas antibakteri minyak atsiri kulit kayu akway. Kesimpulannya, minyak atsiri kulit kayu akway berpotensi sebagai sumber antibakteri alami untuk menghambat pertumbuhan bakteri yang tahan terhadap antibiotik.Antibacterial Activity of Essential Oil of Akway (Drimys piperita Hook f.) Barks on Some Levels of Concentration, Acidity (pH) and Salt ContentsAbstractAkway (Drimys piperita Hook. f) was an aromatic plant of winteraceae. Leaves and barks of this plant contain essential oil. Previous studies indicated that essential oil from some aromatic plants had strong antibacterial activities. The aims of the study were to know antibacterial activities of essential oil isolated from akway bark on some levels of concentration, acidity (pH) and sodium chloride content. The essential oil was distilled by using water distillation method. The antibacterial activity was assayed on several levels of concentration, pH and sodium chloride concentrations that were performed using method of agar well diffusion. The results showed that the antibacterial activity of akway barks essential oil tended to increase with increasing of concentrations. The minimum inhibition concentrations against Escherichia coli, Bacillus cereus, Pseudomonas aeruginosa, and Staphylococcus aureus were 0,28–0,56%. The pH and sodium chloride contents had not significantly influenced to the antibacterial activities of akway barks essential oil. As conclusion, the essential oil of akway barks had potential as source of antibacterial on inhibiting growth of antibiotic resistance bacteria. 
Optimasi Formula MP-ASI Bubuk Instan Sumber Protein dengan Subtitusi Hidrolisat Protein Ikan (HPI) dan Tepung Kacang Hijau Menggunakan Response Surface Methodology (RSM) Yosi Irene Putri; Syaiful Anwar; Diana Nur Afifah; Ekowati Chasanah; Yusro Nuri Fawzya; Pujoyuwono Martosuyono
Jurnal Aplikasi Teknologi Pangan Vol 8, No 4 (2019): November 2019
Publisher : Faculty of Animal and Agricultural Sciences, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (210.041 KB) | DOI: 10.17728/jatp.4346

Abstract

AbstrakPenelitian ini bertujuan untuk mengoptimalkan formulasi bahan baku sumber protein pada Makanan Pendamping ASI (MP-ASI) untuk mendapatkan kandungan protein tertinggi. Metode eksperimen yang menggunakan 3-faktor 1-respon dengan menggunakan Response Surface Methodology (RSM). Tepung susu skim, bubuk Hidrolisat Protein Ikan (HPI), dan tepung kacang hijau dengan berbagai konsentrasi digunakan sebagai sumber bahan baku dan kandungan protein digunakan sebagai respon. Hasil dari respon dianalisis dengan analisis varians (ANOVA) dan melihat nilai desirability (optimasi terbaik). Formula MP-ASI dari hasil optimasi protein terbaik kemudian dilanjutkan dengan analisis proksimat. Hasil penelitian menunjukkan bahwa jenis bahan baku memiliki pengaruh terhadap kandungan protein (p<0,05). Tiga formula MP-ASI bubuk terbaik dari hasil optimasi adalah memiliki nilai desirability sebesar 0,714–0,791, kadar protein sebesar 18,72–19,38 g, kadar air berkisar 7,14–7,34 g, kadar abu berkisar 2,95–3,10 g dan kadar lemak berkisar 5,44–5,82 g dalam 100 g bubuk MP-ASI. Kesimpulannya, formula MP-ASI dapat ditentukan berdasarkan kadar protein tertinggi dan rasio bahan baku mempengaruhi kandungan nutrisi pada produknya Optimization of Formula for High Protein–Complementary Food using Fish Protein Hydrolysate and Mung Bean Flour by Response Surface MethodologyAbstractThis research aims to optimize the formula of material for protein sources to get the optimum response (based on protein content). The method of 3-factor and 1-response was used using Response Surface Methodology (RSM) to analyze the materials of skim milk flour (g, X1), Fish Protein Hydrolysate (FPH) flour (g, X2), and mung bean flour (g, X3) as independent variable/factor, whereas protein (g, Y) was used as dependent variable /response. The results were analyzed with variant analysis (ANOVA) and observed its desirability value to obtain best optimum value. The best of formula was examined its nutrition value using proximate analysis. This research showed that independent variables (X) had significant effect to the dependent variable (Y) (p<0.05). The best three formulas of high–protein complementary food had desirability value starting from 0.714 to 0.791. The proximate test resulted protein content of 18.72–19.38 g, moisture content of 7.14–7.34 g, ash content of 2.95–3.10 g, and fat content of 5.44–5.82 g. In conclusion, the best formula could be determined successfully using combinations of protein sources.
Aktivitas Antioksidan dan Sifat Fisikokimia Madu Temulawak (Curcuma zanthorrhiza roxb) yang Ditambah Ekstrak Jahe (Zingiber officinale Rosc) Aisyah Tri Septiana; Isti Handayani; Hery Winarsi
Jurnal Aplikasi Teknologi Pangan Vol 8, No 4 (2019): November 2019
Publisher : Faculty of Animal and Agricultural Sciences, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (265.303 KB) | DOI: 10.17728/jatp.4849

Abstract

Penelitian bertujuan untuk mengetahui pengaruh konsentrasi temulawak atau temulawak dan jahe terhadap sifat fisikokimia dan aktivitas antioksidan madu temulawak. Madu temulawak dibuat dari madu dan rempah yaitu ekstrak temulawak tanpa dan dengan penambahan jahe. Variasi konsentrasi ekstrak rempah yang digunakan adalah 1,5 sampai 7,5%. Total fenol, pH, total asam tertitrasi serta antioksidan dianalisis pada produk ini. Hasil penelitian menunjukkan bahwa penambahan jahe tidak memberikan pengaruh terhadap sifat fisikokimia tetapi cenderung menurunkan aktivitas antioksidan. Peningkatan konsentrasi temulawak maupun jahe dan temulawak meningkatkan kadar total fenolik dan pH serta menurunkan total asam tertitrasi dan total padatan terlarut. Peningkatan konsentrasi temulawak maupun jahe dan temulawak dapat meningkatkan antioksidan namun pada konsentrasi tertentu dengan hasil terbesar yaitu 81,43 % dan dengan IC50 sebesar 8247 ppm. Kesimpulannya, ekstrak jahe dapat meningkatkan aktivitas antioksidan dan sifat fisikokimia madu temulawak walaupun menunjukkan adanya peningkatan spesifik seiring dengan peningkatan konsentrasi penambahannya.Antioxidant Activity and Physicochemical Properties of Curcuma zanthorrhiza Roxb added with Extract of Ginger (Zingiber officinale Rosc)AbstractThe purpose of this study is to determine the effect of the concentration of temulawak or temulawak and ginger on the physicochemical properties and antioxidant activity of temulawak honey. Temulawak honey was made from honey, temulawak and ginger extract. The extract of 1.5 to 7.5% was used to produce temulawak honey beverage. Phenol content, pH, titratable acidity, and antioxidant activity was analyzed. The results showed that the addition of ginger had no effect on physicochemical properties but tended to increase antioxidant activity. The increase in concentration of temulawak and ginger might increase the total phenolic and pH and decreased the total titrated acid and total dissolved solids, however might increase antioxidant activity of temulawak honey at 81.43% with an IC50 of 8247 ppm. As conclusion, the ginger extract might increase antioxidant activity and physicochemical properties of beverage made from Curcuma zanthorrhiza Rosc.
Sifat Fisik, Kimia, dan Sensori Mi Instant yang Terbuat dari Tepung Komposit Terigu dan Pati Kimpul Modifikasi I Nengah Kencana Putra; I Putu Suparthana; Anak Agung Istri Sri Wiadnyani
Jurnal Aplikasi Teknologi Pangan Vol 8, No 4 (2019): November 2019
Publisher : Faculty of Animal and Agricultural Sciences, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (163.856 KB) | DOI: 10.17728/jatp.5161

Abstract

Pati kimpul modifikasi (PKM) merupakan pati yang dibuat dari umbi kimpul yang diberikan perlakuan fisik atau kimia sehingga mempunyai sifat fungsional lebih baik dibandingkan dengan pati kimpul alami. Pada penelitian ini, dievaluasi pengaruh komposisi tepung komposit (terigu-PKM) terhadap sifat fisik, kimia, dan sensori mi instant. PKM dibuat menggunakan metode high moisture treatment (HMT), yaitu pemanasan pati pada suhu 110˚C pada kadar air 30% selama 10 jam. Tepung komposit dibuat dengan menggunakan berbagai perbandingan terigu dan PKM (90:10, 80:20, 70:30, 60:40, 50, dan 50). Selanjutnya, tepung komposit ini diolah menjadi mi instan, dan kemudian sifat fisik, kimia, dan sensori mi instan yang dihasilkan dievaluasi. Hasil penelitian menunjukkan perbandingan terigu dan PKM pada tepung komposit berpengaruh nyata terhadap kadar air, kadar protein, kadar karbohidrat, waktu pemasakan, kehilangan padatan akibat pemasakan (KPAP), dan daya serap air mi instan. Berdasarkan hasil uji sensori, tepung komposit terigu-PKM (80:20) menghasilkan mi instan terbaik. Komposisi zat gizi mi instan yang dihasilkan adalah: kadar air (2,74%), lemak (29,19%), protein (7,68%), dan karbohidrat (58,91%). Mi instan terigu-PKM (80:20) memiliki aroma lebih baik, waktu pemasakan lebih singkat, dan daya serap air lebih baik dibandingkan mi terigu 100%, namum memiliki KPAP lebih tinggi. Kesimpulannya, PKM dapat digunakan sebagai pensubstitusi sebagian terigu dalam pembuatan mi instant.Physical, Chemical, and Sensory Properties of Instant Noodles Prepared from Wheat - Modified Tannia Starch CompositeAbstractModified tannia starch (MTS) is the starch made from tannia tuber, which is provided a physical or chemical treatment so that it has better functional properties compared to native tannia starch. In this study, the effect of the composition of the wheat flour-MTS composite on the physical, chemical, and sensory properties of instant noodles was evaluated. MTS was produced by using the high moisture treatment (HMT) method, which was heating the starch at the temperature of 110˚C and moisture content of 30% for 10 hours. The composite flour was made with various ratios of wheat flour and MTS (90:10, 80:20, 70:30, 60:40, 50, and 50). Subsequently, the composite flour was processed into instant noodles, and then the physical, chemical, and sensory properties of the noodles produced were evaluated. The results showed the ratio of wheat flour and MTS had a significant effect on the water content, protein content, carbohydrate content, cooking time, cooking loss, and water absorption capacity of the instant noodle. Based on the results of sensory evaluation, the composite of wheat flour-MTS (80:20) could produce the best instant noodles. The nutrition composition of the instant noodles produced, namely: water content (2.74%), fat content (29.19%), protein content (7.68%), and carbohydrate content (58.91%). If compared to the 100% wheat flour instant noodles, the wheat flour-MTS (80:20) instant noodles has a better aroma, better water absorption capacity, and shorter cooking time, but it has a higher cooking loss. In conclusion, MTS can be used as a partial substitute for flour in making instant noodles.

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