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Luqman Agung Wicaksono
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jtp@upnjatim.ac.id
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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 7 Documents
 1 
Search results for , issue "Vol 4, No 1: Juni 2010" : 7 Documents clear
Flake LABU KUNING (cucurbita moschata) DENGAN KADAR VITAMIN A TINGGI (Pumpkin (cucurbita moschata) flake with high-vitamin a content)
Jurnal Teknologi Pangan Vol 4, No 1: Juni 2010
Publisher : UPN VETERAN JAWA TIMUR

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33005/jtp.v4i1.434

Abstract

Flake is a type of breakfast , ready meals  and golden brown with a crunchy texture. In general, flake were made from wheat flour or from starch tubers like tapioca starch. Pumpkin has  vitamin  A  and  high  fiber  content.  Therefore  flakes  may  be  added  starch  and  materials developers  Sodium  bicarbonate  (NaHCO3)  is  expected  to  assist  the  process  of  gelatinization perfectly  until the flakes produced  porous and crisp.This research aims to study the effect of the  proportion  of  pumpkin  and  tapioca  flour  with  the  addition  of  sodium  bicarbonate  to  the flakes  to  obtain  flake  with  acceptable  quality.  The  methods    are  factorial design which arranged completely randomized and each of two treatment combination was replicated three times. The first factor is the proportion of pumpkin flour: tapioca (60: 40: 65: 35: 70: 3;) g and the  second  factor  was  the  concentration  of  sodium  bicarbonate  (0.25,  0.50,  0.75)%.  The  best results  were  getted  with  the  proportion  of  pumpkin  flour:  tapioca  flour(65:  35)  g  with  the addition  of  0.50%  sodium  bicarbonate  to  produce  flakes  with  water  content  7.56%,  starch 43.23%, fiber 8.03%, β-carotene 33.74 μ g / g, 30.11% rehydration capacity and texture of 0.27  kg  /  cm,  while  the  method  of  ranking  organoleptic  texture  values  obtained  91  and  86 colors (highly preferred) and a sense of 71 (less preferable).Key word: Flakes, pumpkin, starch, tapioka, β karoten
KAJIAN PATI JAGUNG DAN BUNGA ROSELA PADA KUALITAS PERMEN LUNAK (soft candy)
Jurnal Teknologi Pangan Vol 4, No 1: Juni 2010
Publisher : UPN VETERAN JAWA TIMUR

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33005/jtp.v4i1.435

Abstract

Soft  candy is  mixtures  of  sucrose,  glucose  syrup,  water,  gel-forming  materials  and additives  such  as flavor,  dye  and  has  a  soft texture. Roselle  petals  become  alternative for the manufacture  of  soft  candy  roselle that  have  vitamin  C  and  anthocyanins  that  serves  as  a natural  red  color. This  soft  chewy  candy  is  produced  from  the  gel-forming  material.  Corn starch  as  a  gel-forming  material,  because  the  nature  of  corn  starch  in  its  contribution  to  the texture. Cooking is an important processing stage in the manufacture of candy that will affect the  texture  and  color  of  the  candies  are  produced.  This  study  aims  to  determine  the  effect  of adding corn starch and long ripening on the quality of roselle soft candy and to obtain the best combination  treatment  between  the  addition  of  corn  starch  and  long  cooking  in  the manufacture. This research method using a completely randomized design with 2 factors and repeated 3 times. The first factor was the concentration of corn starch (5%, 10%, 25%) and the second factor  is  the  length  of  cooking  (1.5  minutes,  3  minutes,  4.5  minutes).  The Best  research  results    soft  candy  corn  starch  concentration  of  10%  and  long  cooking  3 minutes to produce water content 5.712%, Vitamin C 27.78 mg/100gr, 56.060% total dissolved solids, texture 0.186 mm / gr.dtk and anthocyanin 0.0713%.Keywords: Software Candy, Rosela
PENGARUH PENAMBAHAN LESITIN TERHADAP KUALITAS PERMEN COKLAT SELAMA PENYIMPANAN PADA SUHU KAMAR
Jurnal Teknologi Pangan Vol 4, No 1: Juni 2010
Publisher : UPN VETERAN JAWA TIMUR

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33005/jtp.v4i1.430

Abstract

Tujuan  dari penelitian  ini  adalah  untuk  mengetahui  pengaruh  penambahan  lesitin terhadap kualitas permen coklat / soft candy coklat selama penyimpanan pada suhu kamar. Penelitian  ini  menggunakan  Rancangan  Acak  Langkap  (RAL)  faktor  tunggal. Perlakuan  yang  digunakan  adalah  penambahan  lesitin  0%  ,  0,3%  ,  0,5%  ,  0,7%    dan  0,9% dengan variabel tetap penambahan susu skim 1%.  Hasil  penelitian  menunjukkan  bahwa  perlakuan  terbaik  adalah  penambahan  lesitin 0,7%  ,  dimana  setelah  penyimpanan  8  minggu  pada  suhu  kamar  terdapat  kenaikan  sebagai berikut  : kadar  air  1,27%,  kadar  protein  3,42%,  kadar  lemak  37,78%,  kadar  sakarosa  52,85% dan total kapang 20 koloni/g. Uji organoleptik pada minggu ke 0,  menghasilkan nilai rasa 4,72 (suka) ; tekstur 3,50 (suka) ; aroma 3,90 (suka) dan kenampakan warna 3,00 (biasa).Kata kunci : lesitin, permen coklat / soft candy coklat.
AKTIVITAS ANTIOKSIDAN FRAKSI-FRAKSI MODEL DARI PRODUK REAKSI MAILLARD
Jurnal Teknologi Pangan Vol 4, No 1: Juni 2010
Publisher : UPN VETERAN JAWA TIMUR

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33005/jtp.v4i1.436

Abstract

The  oxidative  browning  is  considered  to  have  a  contribute  to  the  flavor,  antioxidative activity  and  color  of  food.  As  a  result  of  this  Maillard  reaction,  a  variety  of  by  products, intermediates and brown pigmens (melanoidins) are produced. The objectives of this research was to study the effect of heating and sugar addition of Model to  antioxidant activity.  The  research is model  system of  Maillard  reaction  products  were  too  made  from  sugar and  amino  acids  and  adjusted  to  the  soysauce  preparation. The  model  contents  of  glucose – glycine - cysteine; glucose – glycine – cysteine - phenylalanine; glucose – glycine – cysteine – phenylalanine – isoleucine - tyrosine. The model were fractionated into molecular weight of 10 kDa –  100  kDa  by  ultrafiltration.  The  fractions  were  characterized  by    spectra  profile  of ultraviolet-visible. The antioxidant of fractions activity was evaluated by rancimat, DPPH(1,1-diphenyl-2-picrylhydrazyl),  TBA  value,  ferric  thio  cyanate and  hemolysis  of  erythrocyte methods.  The fractions of model can retard oxidation of oil and had DPPH radical of scavenging activity especially both Fractions  molecular weight >100 kDa (F1) and  30-100 kDa (F2), and equal  with  the  BHT  antioxidant.  Antioxidant  activity  of  glucose-glycine-cysteine model  by rancimat and thio cyanate method showed  the longest induction period for 15 hours and 72% antioxidant activity, whereas the radical DPPH scavenger activity for all model showed most equaly (60%). The fractions with molecular weight about 30-100 kDa (F2) resulted the highest antioxidant activity. The fractions of model had antioxidant activity in food and biology system.Key Words : Maillard Reactions, Model, fractinationated, antioxidative activity
KAJIAN PENAMBAHAN NATRIUM PYROPHOSPAT UNTUK MENCEGAH BROWNING PADA PEMBUATAN TEPUNG SUKUN
Jurnal Teknologi Pangan Vol 4, No 1: Juni 2010
Publisher : UPN VETERAN JAWA TIMUR

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33005/jtp.v4i1.432

Abstract

Like  most  fruit - fruit,  breadfruit  prone  to  browning  after  peels.  This  is  due  to oxidation  by  air,  forming  browning,  which  will  result  in  the  final  result  breadfruit  flour  for making good quality flour is white, and dry.   Pyrophospat  Sodium  is  an  ingredient  that  can  serve  as  a  barrier  to  browning reactions,  primarily  as  a  metal  fastener  and  thus  antioxidants  Pyrophospat  Sodium  is  very effective to prevent discoloration of foods during preparation or storage.   The  best  results  obtained  from  this  research  is  the  weight  of  9  grams  Sodium Pyrophospat soaking 21 minutes in which the resulting yield of 21.69%.  While the best water content of  8.09%  with  the use  of  one  gram  of sodium  Pyrophospat  with immersion  time  for  9 minutes.Keywords: Breadfruit, Sodium Pyrophospat, Breadfruit Flour.
PEMANFAATAN ANTIOKSIDAN ALAMI FLAVONOL UNTUK MENCEGAH PROSES KETENGIKAN MINYAK KELAPA
Jurnal Teknologi Pangan Vol 4, No 1: Juni 2010
Publisher : UPN VETERAN JAWA TIMUR

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33005/jtp.v4i1.433

Abstract

The rancidity that leads the quality decreasing of palm oil can be happened during the storing. This unfavorable process can be controlled by using the antioxidant. In this research the skin of red onion containing flavonol was being used as the natural antioxidant to prevent the rancidity of the palm oil. The first step is  extracting the flavonol from the skin of red onion by using water as the dissolvent for 1 – 2,5 hours. The extract was mixed into the palm oil on the  concentration  range  of  3 – 11  %.  The  next  step  is  heated  on  the  humid  temperature  to accelerate  the  rancidity.  The  mix  of  palm  oil  and  red  onion  skin  was  being  stored  for  1 – 4 days. The research result was detected by the level of oil peroxide. This number was showing the  level  of  deterioration  of  the  fat  or  oil  indicating  that  there  was  rancidity.  The  best  result was on 11 % extracting concentration of the red onion skin, 1,5 hours extracting time, 4 days storing time of the palm oil and peroxide level of 0,6144 ( SH – 92 = 1 mg O/100 g ).   _____________________________________________________________________Key word : Peroxide level, rancidity, antioxidant, skin of red onion.
SISTEM PENDUKUNG KEPUTUSAN PENDUGAAN UMUR SIMPAN & TANGGAL KADALUARSA PRODUK PANGAN DENGAN METODE ARRHENIUS BERBASIS WEB
Jurnal Teknologi Pangan Vol 4, No 1: Juni 2010
Publisher : UPN VETERAN JAWA TIMUR

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33005/jtp.v4i1.431

Abstract

The concept of Decision Support Systems is one branch of artificial intelligence which is widely used.  There  are  many  methods  that  can  be  used  by  decision  makers  to  find  the  optimum solution or alternative to a problem. One such method is the method of Arrhenius. This method will  help  decision  makers  where  many  alternative  decisions  with  multiple  criteria.  This research will apply prediction shelf life and expiration dates with three different temperatures. At  this  time  in  the  counting  process  prediction  shelf  life  expiration  date  carried  out  by conventional  means  which  are  found  to  be  inefficient,  with  the  Arrhenius  method pangaplikasian  writer trying  to  create  an  auxiliary  system  for  processing  plant  food  products to determine shelf life and expiration date. The input data research, the raw data is processed into a desired output based on the parameters taken. The methodology is the identification of system requirements with system modeling, analysis, information needs of data storage with a conceptual data model and physical data models as the material content of the material system. Test  the  feasibility  of  web-based  Decision  System  is  done  by  performing  a  series  of  test scenarios  include:  test  parameters,  product  testing,  trials  of  sub  products,  organoleptic  test data (research data).Keywords: shelf life, organoleptic data, Artificial Intelligence, Decision Support System

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