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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 109 Documents
Peran Beberapa Galur Rhizopus microsporus yang Berasal dari “laru tradisional” dalam Menentukan Kualitas Tempe Tati Barus; Fransiska Maya; Anastasia Tatik Hartanti
Jurnal Aplikasi Teknologi Pangan Vol 8, No 1 (2019): Februari 2019
Publisher : Faculty of Animal and Agricultural Sciences, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (544.248 KB) | DOI: 10.17728/jatp.3761

Abstract

Kualitas tempe ditentukan oleh mikroorganisme yang berperan selama proses fermentasi berlangsung. Mikroorganisme utama dalam fermentasi tempe adalah Rhizopus spp. yang sekarang umumnya berasal dari salah satu jenis laru komersial. Akibatnya, keragaman Rhizopus spp. yang digunakan pada fermentasi tempe mengalami penurunan. Oleh karena itu, penelitian ini bertujuan untuk mendapatkan informasi tentang peran beberapa galur R. microsporus yang berasal dari “laru tradisional” dalam menentukan kualitas tempe. Tempe diproduksi menggunakan R. microsporus TB 23 (Tempe TB 23), R. microsporus TB 32 (Tempe TB 32), R. microsporus TB 51 (Tempe TB 51), R. microsporus TB 55 (Tempe TB 55) dan tempe menggunakan laru komersial (Tempe K). Kualitas tempe ditentukan melalui pengukuran tekstur, warna, cita rasa, aktivitas antioksidan, dan komposisi kimia (kadar air, kadar lemak, kadar protein, dan kadar serat kasar). Hasil penelitian menunjukkan bahwa tekstur, warna, dan cita rasa Tempe TB 23, Tempe TB 32, dan Tempe TB 55 sama dengan Tempe K. Demikian juga komposisi kimia Tempe TB 23, Tempe TB 32, dan Tempe TB 55 hampir sama dengan Tempe K.  Namun aktivitas antioksidan ketiga jenis tempe tersebut lebih tinggi dibandingkan dengan Tempe K. Tekstur, warna, dan komposisi kimia Tempe TB 23, Tempe TB 32, dan Tempe TB 55 bersama dengan Tempe K memenuhi syarat mutu tempe yang ditetapkan di Indonesia, yaitu yang tertera pada SNI 3144:2015. Oleh karena itu kesimpulannya adalah R. microsporus TB 23, R. microsporus TB 32, dan R. microsporus TB 55 memiliki potensi untuk dikembangkan sebagai laru komersial untuk fermentasi tempe.The Role of Some Strains of Rhizopus microsporus Originating from “laru tradisional” in Determining Tempe Quality AbstractThe quality of tempe was determined by involved microorganisms. The main microorganism in tempe fermentation is Rhizopus spp. which now generally comes from one type of commercial laru. As a result, the diversity of Rhizopus spp. in tempe has decreased. Therefore, this study aims to obtain information about the role of several strains of R. microsporus originating from "laru tradisional" in determining the quality of tempe. Tempe was produced using R. microsporus TB 23 (Tempe TB 23), R. microsporus TB 32 (Tempe TB 32), R. microsporus TB 51 (Tempe TB 51), R. microsporus TB 55 (Tempe TB 55), and tempe using commercial laru (Tempe K). The quality of tempeh was determined through measurements of texture, color, taste, antioxidant activity, and chemical composition (moisture content, fat content, protein content, and crude fiber content). The results showed that texture, color and taste of Tempe TB 23, Tempe TB 32, Tempe TB 55 were similar as compared to Tempe K. The antioxidant activity of the three types of tempe was higher than Tempe K. The chemical composition of the three types of tempeh was almost similar compared to Tempe K. Texture, color and chemical composition of Tempe TB 23, Tempe TB 32, Tempe TB 55 and Tempe K has fulfilled the quality requirements of tempe in Indonesia, which were listed in SNI 3144: 2015. Therefore, R. microsporus TB 23, R. microsporus TB 32 and R. microsporus TB 55 may be developed as commercial inoculums for tempe fermentation.
Sifat Fisikokimia Dendeng Sapi yang Direndam dalam Gula-Kelapa dan Madu Yessy Tamu Ina; Widiyanto Widiyanto; Valentinus Priyo Bintoro
Jurnal Aplikasi Teknologi Pangan Vol 8, No 1 (2019): Februari 2019
Publisher : Faculty of Animal and Agricultural Sciences, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (119.144 KB) | DOI: 10.17728/jatp.3760

Abstract

Penelitian ini bertujuan untuk menganalisis sifat fisikokimia pada dendeng sapi setelah dilakukan perendaman dengan gula kelapa dan madu. Penelitian ini terdiri atas 4 perlakuan variasi konsentrasi gula kelapa dan madu, yaitu: 30:0%, 22,5:7,5%, 15:15%, 7,5:22,5%. Kadar fruktosa, glukosa, kadar air, aktivitas air diamati pada dendeng hasil perlakuan. Data dianalisis dengan ANOVA dan dilanjutkan dengan Uji Jarak Berganda Duncan. Hasil penelitian menunjukkan bahwa peningkatan proporsi madu dalam larutan perendam dapat secara nyata menurunkan kandungan fruktosa, glukosa, kadar air, aktivitas air pada dendeng sapi. Kesimpulannya, sifat fisikokimia dendeng dapat berubah sesuai dengan proporsi konsentrasi gula kelapa dan madu.The Physico-Chemical Properties of Indonesian Dried Beef Immersed in Palm Sugar and HoneyAbstractThis study is aimed to investigate the physics-chemical aspect of Indonesian dried beef that was immersed in palm sugar and honey. Four ratios of palm sugar and honey were used, i.e. 30:0%, 22.5:7.5%, 15:15%, 7.5:22.5%. The level of fructose, glucose, water content, and water activity were analysed as the dried beef quality. Data were analyzed using analysis of variance and followed by Duncan’s Multiple Range Test. The results indicated that the elevation in the honey concentration in the ratio of immersion provided significant effect on decrease in fructose and glucose levels, water content, water activity. As conclusion, the ratio of palm sugar and honey might provide the effect on the change of fructose and glucose levels, water content, water activity.•••
Potensi Ekstrak Daun Senduduk (Melastoma malabathricum L.) sebagai Food Additive pada Sosis Daging Sapi Suharyanto Suharyanto; Henny Nuraini; Tuti Suryati; Irma Isnafia Arief; Dondin Sajuthi
Jurnal Aplikasi Teknologi Pangan Vol 8, No 1 (2019): Februari 2019
Publisher : Faculty of Animal and Agricultural Sciences, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (425.223 KB) | DOI: 10.17728/jatp.3147

Abstract

Penelitian ini bertujuan untuk menganalisis potensi esktrak daun senduduk (EDS) sebagai food additive ditinjau dari sifat fisikokimia dan mikrobiologi sosis daging sapi selama penyimpanan dingin. Sebanyak 40 g bubuk daun senduduk dimaserasi dalam air destilata (1:4; b/v) selama 24 jam pada suhu kamar, disaring, kemudian di-freeze dry. Empat perlakuan diaplikasikan, yaitu kontrol yang mengandung daging sapi, minyak nabati, susu skim bubuk, tepung tapioka, garam, fosfat, es, dan bumbu-bumbu (kontrol); formula kontrol ditambah dengan ekstrak 0,55% (EDS), ditambah garam nitrit 0,0011% (nitrit), dan ditambah keduanya (EDS+nitrit). Hasil penelitian menunjukkan bahwa penambahan EDS dan kombinasinya dengan nitrit menurunkan susut masak sosis. Kandungan nutrisi semua sosis penelitian masuk dalam kategori SNI. Nilai pH sosis menurun akibat pemberian EDS, bukan oleh lamanya penyimpanan. Lama penyimpanan berpengaruh terhadap meningkatnya aw sosis dengan menghasilkan nilai yang sama pada penyimpanan hari ke-12 untuk semua sosis. EDS dan nitrit memberikan efek yang sama terhadap daya mengikat air (DMA) yang lebih rendah dibanding kontrol pada hari ke-0, tetapi memiliki DMA yang sama pada penyimpanan hari ke-12. Warna sosis tidak berbeda antar sosis dan lamanya penyimpanan kecuali pada sosis yang diberi nitrit memiliki derajat kemerahan lebih tinggi. Penambahan EDS dapat meningkatkan kandungan senyawa fenolat, aktivitas antioksidan pada sosis, dan menurunkan nilai TBARS serta mereduksi nitrit pada setiap masa penyimpanan. Kombinasi EDS dan nitrit menekan pertumbuhan bakteri hingga penyimpanan hari ke-12. Pemberian EDS saja hanya menekan pertumbuhan bakteri hingga hari ke-6. Meskipun demikian secara mikrobiologis, sosis masih masuk kategori SNI kecuali keberadaan Salmonella yang muncul pada hari ke-9.Potential Use of Senduduk (Melastoma malabathricum) Leaf Extract as Food Additive on Beef SausageAbstractThis study aimed to analyze the potency of senduduk leaf extracts (SLE) as a food additive to physicochemical and microbiological properties of beef sausages during refrigerated storage. A-40 g powder was macerated with distilled water (1:4; w/v) for 24 h at room temperature, filtered, and then was freeze-dried. Four treatments were employed including control containing beef, vegetable oil, skimmed milk powder, tapioca, salt, phosphate, ice, and seasons (control); control added extract 0.55% (SLE); sodium nitrite 0.0011% (nitrite); and both (SLE+nitrite). The results showed the addition of SLE and SLE+nitrite decreased the cooking loss. The nutritional content of all sausages fit SNI (Indonesia Nasional Standard) category. The pH of sausage decreased caused by SLE, not by storage. The storage affected increasing aw sausages by yielding the similar value at day 12th. SLE and nitrites exerted an equivalent effect on water holding capacity (WHC) compared to control on day 0 but gave the same WHC at day 12 storage. The Sausage color was not different between treatment and storage except for sausage added with nitrite, which had a higher redness. The SLE increased phenolic compounds, antioxidant activity, but decreased the TBARS value and reduced nitrite residue at each storage period. The SLE and nitrite combination declined the bacterial growth until the 12th day of storage, while SLE delayed bacterial growth until day 6. Nevertheless, microbiologically, sausage was still included in the SNI category except for the presence of Salmonella on day 9.
Formulasi dan Stabilitas Nanostructured Lipid Carrier dari Campuran Fraksi Stearin dan Olein Minyak Kelapa Sawit Miftakhur Rohmah; Sri Raharjo; Chusnul Hidayat; Ronny Martien
Jurnal Aplikasi Teknologi Pangan Vol 8, No 1 (2019): Februari 2019
Publisher : Faculty of Animal and Agricultural Sciences, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (941.365 KB) | DOI: 10.17728/jatp.3722

Abstract

Nanostructured Lipid Carriers (NLC) adalah sistem pembawa berbasis lipida yang menggunakan kombinasi matriks berupa lipid padat dan cair yang distabilkan dengan penambahan surfaktan. NLC ini dikembangkan untuk memfasilitasi dispersi senyawa bioaktif hidrofobik dalam sistem hidrofilik.  Penelitian ini bertujuan untuk mendapatkan formulasi yang tepat untuk menghasilkan dan mengevaluasi stabilitas NLC yang menggunakan fraksi stearin dan fraksi olein minyak kelapa sawit sebagai lipid padat dan cair serta penambahan surfaktan Tween 80. Tahap pertama penelitian ini adalah membuat formula NLC dengan menggunakan metode High Shear Homogenisasi dan Ultrasonication dengan rasio lipid padat:lipid cair adalah 5:5 sd. 9:1% b/b, rasio lipid:surfaktan sebesar 1:3 sd. 1:5% b/b, dan rasio lipid + surfaktan/air adalah 65, 70, 80 dan 85% b/b. Tahap kedua adalah pengujian stabilitas NLC terhadap sentrifugasi, pemanasan pendinginan, dan penyimpanan pada suhu ruang selama 30 hari. Tahap ketiga yaitu karakterisasi NLC stabil meliputi nilai pH, vikositas, ukuran partikel, indeks polidispersi (PDI), potensial zeta (ZP) dan morfologi NLC. Hasil penelitian menunjukkan NLC stabil pada rasio lipid padat:lipid cair sebesar 5:5 sd. 9:1, rasio lipid:surfaktan adalah 1:4 sd.1:5, rasio lipid + surfaktan/air sebesar 65, 70, 75 dan 80%, pH pada kisaran 6,28±0,15 sd. 6,44±0,11, viskositas sebesar 18,17±0,29 sd. 26,83±1,61 cP, ukuran partikel sebesar 164,3±6,6 s.d. 340±2,0 nm, PDI sebesar 0,20±0,01 sd. 0,53±0,01, ZP sebesar (-21,25±0,01) sd. (-33,70±0,44) mV, dan memiliki morfologi bulat. Kesimpulannya, informasi tentang formulasi dan stabilitas NLC sebagai sistem pembawa senyawa bioaktif hidrophobik dapat digambarkan dengan baik. Formulation and Stability of Nanostructured Lipid Carrier Prepared from a Mixture of Palm Stearin and Palm OleinAbstractNanostructured Lipid Carriers (NLC) is a lipid-based delivery system using a matrix of solid and liquid lipids stabilized with surfactants, developed to facilitate the dispersion of hydrophobic bioactive compounds in hydrophilic systems. This study aimed to evaluate the formulation and stability of the NLC delivery system produced using palm stearin and palm olein as solid and liquid lipids as well as Tween 80 surfactant. As initial research, NLC formulations was done using the High Shear Homogenization and Ultrasonication using the ratio of solid:liquid lipids of 5:5 to 9:1% w/w, ratio lipid:surfactant as much as 1:3 to 1:5% w/w, and lipid+surfactant/water as much as 65, 70, 80 and 85% w/w. The second stage was testing the NLC stability against centrifugation, cooling, heating, and storage at room temperature for up to 30 days. The third stage was characterization of stable NLC i.e. pH, viscosity, particle size, polydispersion index (PDI), potential zeta (ZP), and NLC morphology. The results showed stable NLC at the ratio of solid:liquid lipids as much as 5:5 to 9:1, ratio of lipid:surfactant was 1:4 to 1:5, ratio of lipid+surfactant/water was 65, 70, 75 and 80%, pH value was 6.28±0.15 to 6.44±0.11, viscosity 18.17±0.29 to 26.83±1.61 cP, particle size was 164.3±6.6 to 340±2.0 nm, PDI was 0.20±0.01 to 0.53±0.01, ZP (-21.25±0.01) to (-33.70±0.44) mV, and had spherical morphology. As conclusion, the design of NLC as a delivery system for bioactive compounds was presented succesfully.
Efektifitas Frekuensi Ekstraksi Serta Pengaruh Suhu dan Cahaya Terhadap Antosianin dan Daya Antioksidan Ekstrak Kelopak Rosella (Hibiscus sabdariffa L.) Suharyani Amperawati; Pudji Hastuti; Yudi Pranoto; Umar Santoso
Jurnal Aplikasi Teknologi Pangan Vol 8, No 1 (2019): Februari 2019
Publisher : Faculty of Animal and Agricultural Sciences, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1466.155 KB) | DOI: 10.17728/jatp.3527

Abstract

Penelitian ini bertujuan untuk mengetahui kualitas dan kadar antosianin ekstrak kelopak rosela dari perlakuan ekstraksi dengan maserasi pada beberapa kali ekstraksi, serta mempelajari pengaruh suhu dan pemaparan cahaya selama penyimpanan terhadap kadar antosianin dan daya antioksidan. Ekstraksi kelopak rosela dilakukan sebanyak 4 kali dengan metode maserasi. Pengaruh penyimpanan dengan suhu 30, 40, 50, 60 dan 70oC selama 7, 14, 21, 28, dan 35 hari. Pemaparan cahaya dilakukan dengan 1478, 2835, dan 3940 lux dan sebagai pembanding digunakan perlakuan tanpa pencahayaan selama 1 sampai dengan 10 hari. Parameter untuk ektraksi meliputi kadar antosianin, warna (L*, a*, b*, ΔE), dan total padatan terlarut. Parameter penyimpanan meliputi kadar antosianin dan daya antioksidan metode radical scavenging (DPPH). Hasil peneltian menunjukkan bahwa ekstraksi ke 1, 2, 3, dan 4 kali menunjukkan kadar antosianin masing-masing 608, 218, 64, dan 32 mg/l; nilai L* sebesar 29,07; 32,27; 36,19; dan 45,27; nilai a* sebesar 10,42; 16,33; 21,90 dan 15,63; dan b* adalah 1,36; 4,56; 8,33; dan 5,86; ΔE adalah 1,31; 7,53; 15,29; dan 18,06.  Ekstraksi lebih baik dilakukan 2 kali, sedangkan ekstraksi yang ke-3 dan 4 menghasilkan kadar antosianin yang relatif kecil. Hasil penelitian juga menunjukkan bahwa makin tinggi suhu dan lama penyimpanan menyebabkan kandungan antosianin dan kapasitas antioksidan makin menurun, demikian pula makin tinggi intensitas cahaya menyebabkan makin menurunnya kadar antosianin dan kemampuan antioksidannya. Kesimpulannya, berdasarkan semua parameter yang diukur maka ekstraksi dapat dilakukan sampai dengan 2 kali dan guna menjaga antosianin dan antioksidannya, maka sebaiknya disimpan dalam ruang dingin dan terhindar dari cahaya matahari.Kata kunci : rosela, ekstraksi, suhu, cahaya, antioksidan Extraction Frequency Effectiveness and Effect of Temperature and Light on Anthocyanin and Antioxidant Capacity of Rosella Petal Extract (Hibiscus sabdariffa L.)Abstract         This study aims to determine the quality and levels of anthocyanin roselle petal extract from extraction treatment with maceration frequency and to determine the effect of temperature and light exposure during storage on anthocyanin levels and antioxidant activity. Roselle petal extraction was carried out 4 times with maceration method. Storage condition were set up at 30, 40, 50, 60, and 70oC for 7, 14, 21, 28, and 35 days. Light exposure was conducted using 1478, 2835, and 3940 lux and as a comparison, the extract was kept without light from 1 to 10 days. The parameters for extraction were anthocyanin, color levels (L*, a*, b*, ΔE), and total soluble solids. Storage parameters were anthocyanin content and antioxidant capacity of the radical scavenging (DPPH) method. The results of anthocyanin levels of extraction 1, 2, 3, and 4 times were 608, 218, 64, and 32 mg/L; 29.07, 32.27, 36.19, and 45.27 for L*, 10.42, 16.33, 21.90 and 15.63 for a* value, 1.36, 4.56, 8.33, and 5.86 for b* value, 1,31; 7,53; 15,29; and 18,06 for ΔE, respectively. Twice extraction was provide much better result for total anthocyanin, while 3rd and 4th extractions produced relatively small level of anthocyanin. The results also showed that the higher temperature and storage time, the decrease in anthocyanin content and antioxidant capacity. The higher intensity of the light caused reduction of anthocyanin content and its antioxidant activity. As conclusion, roselle extract might be conducted for two times. The storage was also suggested at low temperatures and low exposure light to keep its anthocyanin and antioxidant.Keywords: rosella, extraction, temperature, light, antioxidant
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.

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