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Luqman Agung Wicaksono
Contact Email
luqmanagungw@gmail.com
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+6287870205238
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jtp@upnjatim.ac.id
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Jalan Raya Rungkut Madya, Gunung Anyar Surabaya, 60294
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Kota surabaya,
Jawa timur
INDONESIA
Jurnal Teknologi Pangan
Published by Universitas Pembangunan Nasional Veteran Jawa Timur
ISSN : 19784163     EISSN : 26545292     DOI : https://doi.org/10.33005/jtp
Core Subject : Science, Agriculture,
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry
Jurnal Teknologi Pangan is one of Food Technology Journal in Indonesia managed by Department of Food Technology at Universitas Pembangunan Nasional "Veteran", East Java, Indonesia. This journal has been published since 2007 and registered with ISSN 1978-4163 and E-ISSN 2654-5292 (Online). Jurnal Teknologi Pangan is published twice a year in June and December. This journal encompasses original research articles, review articles, and short communications, including: Food Microbiology,Food Processing and Food Chemistry.
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Makanan
Articles 6 Documents
 1 
Search results for , issue "Vol 3, No 1: Juni 2009" : 6 Documents clear
Pembuatan Selai Salak (Salacca edulis reinw) : Kajian Dari Penambahan Natrium Benzoat Dan Gula Yang Tepat Terhadap Mutu Selai Salak Selama Penyimpanan
Jurnal Teknologi Pangan Vol 3, No 1: Juni 2009
Publisher : UPN VETERAN JAWA TIMUR

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33005/jtp.v3i1.423

Abstract

This research aimed to define a proper concentration of preservative and sugar added for “selai salak” storage-life. This research used random block design which was containing two factors treatment with three (3) times repeating. First factor was the concentration of preservative (A1 = 0%, A2 = 0,05% and A3 = 0,1%). Second factor was concentration of sugar (B1 = 55% and  B2 = 75%. It will be analysed at first day and 30th day. The parameters would be analysed were water contain and sum micro-organism, also hedonic test.    The result showed that the best alternative processing of A1B2 (0%  natrium benzoat and 75% sugar) with pay off 21,91 based on product quality (water contain, sum micro-organism and hedonic test).Key words: ‘selai salak’, preservative, polyethylene, polypropylene and vacuum
Daya Simpan Gula Siwalan Kristal Ditinjau Dari Jenis Pengemas Dan Kondisi Pengemasan
Jurnal Teknologi Pangan Vol 3, No 1: Juni 2009
Publisher : UPN VETERAN JAWA TIMUR

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33005/jtp.v3i1.426

Abstract

This research aimed to defined a proper packaging and a  way to pack for ‘gula siwalan kristal’ storage-life. This research used random block design which was containing two factors treatment with three (3) times repeating. First factor was the kind of packaging (P1 = Polyethylene, P2 = Polypropylene). Second factor was a way to pack (V1 = packing without vacuum, V2 = with vacuum). It will be analysed every 5 weeks. The parameters would be analysed were water contain and sum micro-organism as parameter, also hedonic test.    The result showed that ‘gula siwalan kristal’ had a lower water contain when  it packed by vacuum.  Polyethylene and vacuum (P1V2) could press the amount of micro-organism. Based on hedonic test showed that a kind of packaging and a way to pack did not effect to the colour of  ‘gula siwalan kristal’ but did to performance of it for 5, 10 and 15 weeks storages.Key words: ‘gula siwalan kristal’, packaging, polyethylene, polypropylene and vacuum
Deamination of lysine in soy sauce by reaction with active carbonyl compounds produced by Maillard reaction
Jurnal Teknologi Pangan Vol 3, No 1: Juni 2009
Publisher : UPN VETERAN JAWA TIMUR

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33005/jtp.v3i1.428

Abstract

The development of a brown colour during the thermal treatment of many foods, such  as  coffee,  roasted  beef, soysauce  or  evaporated  milk,  mainly  originates  from interaction  between  reducing  carbohydrates  and  amino  acids,  known  as  the Maillard reaction. It is commonly known at present that one of the causes of changes in colour, aroma,  flavor  and  nutritional  value  of  food  products. The Maillard  reaction  involves condensation, dehydration and polymerization.  As a result of this complex reaction, a variety of by products, intermediates and brown pigment. An  amino-carbonyl  reaction  in  soysauce  yielded  a  rapid  brown  coloration.  An apparent  decrease  in  the  free  amino  group,  determined  by  the  TNBS  method,  was observed  to  be  associated  in  parallel  with  the  brown pigment  formation  by  UV-Vis spectrum,  amino  acids  by  HPLC,  Protein  content  by  Lowry  method,  pH  and  reducing sugar. “Moromi”, moromi with heating and soysauce were examined to effect Maillard reaction.  The  positive  effect  of  sugar  on  browning  suggested  that  lysine  content decreased from 1.18% to 0.69%, free amino group decreased from 3.16 mg/ml to 2.27 mg/ml  and  their  UV-Vis  spectrum    in range  400  nm.  These  results  indicate  that ε-amino  group  of  lysine  in  protein  could  easily  be  determined  by  the  amino-carbonyl reactionKey words : Maillard reaction, soysauce, brown pigment, lysine
PEMBUATAN BREM PADAT DENGAN SUBSTITUSI FILTRAT TAPE UMBI TALAS
Jurnal Teknologi Pangan Vol 3, No 1: Juni 2009
Publisher : UPN VETERAN JAWA TIMUR

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33005/jtp.v3i1.427

Abstract

Brem  padat merupakan  salah  satu  makanan  tradisional  hasil  pemekatan  dan pengeringan  cairan  tape,  berbentuk  padatan,  berwarna  keputihan  hingga  coklat  muda,  berasa manis dan sedikit asam,  mengandung banyak  gula, pati  yang terlarut dalam air, asam laktat dan merupakan  makanan  yang  kaya  akan  kalori  serta  mudah  dicerna  oleh  tubuh.  Bahan  dasar  yang digunakan  untuk  membuat  brem  padat  yaitu  beras  ketan  putih;  dengan  semakin  meningkatnya harga  beras  ketan  dan  banyaknya  sumber  karbohidrat  yang  belum  dimanfaatkan,  maka  dapat digunakan umbi talas untuk menggantikan sebagian beras ketan serta diversifikasi produk olahan dari umbi talas tersebut. Masalah yang dihadapi dalam pembuatan brem padat dengan bahan umbi talas adalah hasil  brem  yang  diperoleh  rasanya  kurang  manis  dan  kurang padat.  Hal  ini  disebabkan  karena kandungan pati umbi talas lebih rendah dibandingkan beras ketan; oleh karena itu perlu diketahui sejauh mana substitusi umbi talas terhadap beras ketan dapat dilakukan. Penelitian  ini  bertujuan  untuk  mengetahui  pengaruh  substitusi  filtrat  tape  umbi  talas terhadap filtrat tape ketan sehingga dihasilkan kualitas brem padat yang disukai konsumen. Penelitian  ini  menggunakan  Rancangan  Acak  Lengkap  (RAL)  dengan  pola  faktor tunggal  dengan  3  kali  ulangan  yaitu  dengan  perlakuan  substitusi  filtrat  tape  umbi  talas  terhadap filtrat tape ketan sebesar 15% , 20% , 25% , 30% , 35% . Hasil terbaik diperoleh dari perlakuan substitusi filtrat tape umbi talas terhadap filtrat tape ketan yaitu sebesar 15% yang menghasilkan brem padat dengan kadar air 14,7896%, rendemen 43,43%, kadar abu 1,7596%, total asam 1,8194%, kadar pati 8,6299%, kadar gula reduksi 68,2451%, tekstur 0,0395 mm/g.detik, dan mutu organoleptik yang mempunyai nilai lebih baik dari standart yaitu rasa 2,88; warna 2,76; aroma 2,65, dan tekstur 2,12.Kata kunci : Brem, tape umbi talas
ISOLASI PROTEIN DARI AMPAS KECAP DENGAN CARA EKSTRAKSI SODA
Jurnal Teknologi Pangan Vol 3, No 1: Juni 2009
Publisher : UPN VETERAN JAWA TIMUR

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33005/jtp.v3i1.425

Abstract

Seed of Soy represent food-stuff having rate of protein enough is high That  is  about  35% .  Serve  the  purpose  of  raw  material  of  making  taste  in  ferment  ,  where  ketchup represent penyedap of food liked by most Indonesia society .            Protein there  are  in  ketchup only  about  7 % ,  the  rest  of  medium  follow  castaway  in  dregs  . Therefore  in this  research  require  to  be  re-taken  the  between time  of  squealer  with  protein  rate  , relation  between temperature  with  protein  rate  .  protein  which  is  there  are  in  dregs  taste  to  be  used upon which mixture in food process flesh and milk . Upon which fastener and emulsifier in product - flesh product . In this research will be learned relation between time of squealer with protein rate , relation  between temperature with protein rate.            Variable  remain  to  used  this  research  is  sieve size and  squealer  speed ,  while  for  the  variable change used by temperature at spanning : 30 – 70oC , squealer time and at spanning : 15 - 75 minute.            Intention of this research is to determine optimum time and temperature , in order to got rate of highest protein in flour of ketchup dregst           From result of this research [is] obtained [by] rate of highest protein when squealer  60 minute and temperature 60 °C, that is equal to 64,85 %.Keyword : Ketchup Dregs , Ekstraction , Protein .
Pengaruh Cara Pengolahan terhadap Daya Cerna Pati (secara in-vitro) Pada Pisang
Jurnal Teknologi Pangan Vol 3, No 1: Juni 2009
Publisher : UPN VETERAN JAWA TIMUR

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33005/jtp.v3i1.424

Abstract

Penelitian  ini  bertujuan  untuk  mengevaluasi  pembentukan pati resisten  (RS)  dalam  tepung  pra-masak  yang  dibuat  dari  berbagi  jenis pisang  menggunakan  berbagai  metode  pra-pemasakan  yang  berbeda. Jenis  pisang  yang  digunakan  sebagai  sumber  pati adalah pisang Kepok, Raja  Bulu,  Nangka,  Ambon  dan  Tanduk.  Proses  pra-pemasakan  yang dilakukan  adalah  perebusan,  pengukusan,  pengovenan,  pemanggangan dan penggorengan yang masing-masing dikombinasi dengan pendinginan selama  24  jam  dalam  refrigerator,  kemudian  dilanjutkan  dengan pengeringan dan penggilingan. Hasil  penelitian  menunjukkan  bahwa  pra-pemasakan  (kombinasi pemanasan dan pendinginan) meningkatkan kadar RS pisang. Perlakuan pra-pemasakan  terbaik  adalah  perebusan-pendinginan,  pengukusan-pendinginan,  dan  pemanggangan-pendinginan  karena  dapat meningkatkan  kadar  RS  pada  hampir  semua  jenis  pisang.  Tepung  pra-masak  Pisang  Tanduk  dan  Raja  Nangka  mempunyai  kadar  pati  resisten relatif tinggi (6,38 – 11,73%) dibandingkan pisang lainnya sehingga dipilih sebagai  perlakuan  terbaik.  Tepung  pra-masak  ini  akan  dievaluasi  nilai gizinya  menggunakan  tikus  percobaan  (bioassay)  pada  penelitian selanjutnya.  Kata  kunci  : pati  resisten,  proses  pengolahan, pisang Kepok, Raja  Bulu, Nangka, Ambon dan Tanduk.

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