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Luqman Agung Wicaksono
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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 2: Desember 2010" : 7 Documents clear
PEMBUATAN VELVA SAYURAN ( KAJIAN PROPORSI WORTEL, TOMAT, KECAMBAH DAN PENAMBAHAN NA-CMC TERHADAP KUALITAS VELVA SAYURAN )
Jurnal Teknologi Pangan Vol 4, No 2: Desember 2010
Publisher : UPN VETERAN JAWA TIMUR

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33005/jtp.v4i2.443

Abstract

Velva  is a  kind  of  freezing  food,  like  ice  cream  that made  from  various  fruit  or vegetables. The materials is mixed, homogenized, cooling in the ice cream maker and than was freezed. Carrot,  tomato  and  mungbean  sprout are once  of  tropical  vegetables  can  be  used  as materials for producing velva. The research is aimed to know effect of proportion carrot, tomato,mungbean sprout and concentration of Na – CMC  to quality of velva sayuran. The Research used Complete Design Randomized with factorial pattern. The First factor is  kind  of  vegetables  (carrot,  tomato,  and  mungbean  sprout);  the    second  factor  is concentration  of  Na – CMC : 0,5%;  0,6%;  0,7  %;  0,8%;).  Ducan't  Multiple  Range  Test was used to know defference of every treatment. The  best  proportion  on  processing  velva  vegetables  is  80  :  80  :  40(carrot,  tomato  and mungbean sprout) and Na- CMC 0,8 %. This treatment is giving the highest overrun is 20,495 %;  smooth  texture  and the  highest hedonic  value  (taste  and  aroma).  The  result  of  chemical  analysis showed  that Aw 68,95 %, Caroten total 59,89 %, Vitamin C 68,39%, Vitamin E 24,33 % and Total Soluble Solid 32,47 %.Key Word : Velva Vegetables, Carrot, Tomato, Mungbean Sprout And Na - CMC
KAJIAN PENGGUNAAN BAHAN PEMUCAT TERHADAP KUALITAS MINYAK GORENG BEKAS KERIPIK BUAH
Jurnal Teknologi Pangan Vol 4, No 2: Desember 2010
Publisher : UPN VETERAN JAWA TIMUR

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33005/jtp.v4i2.440

Abstract

Cooking  oil  is  one  of  nine  basic  commodities  needed  by  society.  Disruption  of continuity of supply of products will greatly affect the prices and caused upheavals that are not desired. Various means of oil production, from how to do simple home industry through the use of technology and high costs that can only be done by big industry. On the  use  of cooking  oil or  multiple  times, for  example in fruit frying chips, potato chips,  etc., which will cause  deterioration  in quality caused by the  heating  process with high temperature  which  would  result  in  physical  or  chemical  changes  such  as  blackish  color, embossed froth , the  smell  of burning, longer frying  time and rancid odor that would restrict the use of cooking oil. Bleaching using a 7% weight mixture of active carbon and bleaching earth / bleaching earth (1: 3) gives the results of fruit chips used frying oil with color appearance closer to a new cooking oil.Keywords: bleaching, used frying oil
KARAKTERISTIK MOROMI DAN KECAP MANIS SERTA KAJIAN AKTIVITAS ANTIOKSIDANNYA
Jurnal Teknologi Pangan Vol 4, No 2: Desember 2010
Publisher : UPN VETERAN JAWA TIMUR

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33005/jtp.v4i2.438

Abstract

Antioxidants are compounds that can retard oxidation in food. Antioxidants should be able  to  delay  or  prevent  the  occurrence  of  autooksidasi  reaction  of  free  radicals  in  lipid. Compounds that act as antioxidants in moromi and soy sauce  is mainly caused by the Maillard reaction  product  compounds.  Protein,  alpha-acids  and  phenols  compound  that  can  be potentially as an antioxidant, in this study haven’t showed antioxidant activity. In the soysauce products  has  the  ability  capture  the  DPPH  radical  more  strongly  on  the  fraction  with molecular  weight  30  kDa  to  greater  than  100  kDa  and  its  activity  similar  to  vitamin  C  200 ppm, whereas the inhibition of fatty acid oxidation was stronger in the fraction with molecular weight <10 kDa to 30 kDa and its activity is greater than 200 ppm BHT.Key Words : Maillard Reactions,moromi, soysauce, antioxidative activity
KAJIAN PENAMBAHAN TEPUNG TEMPE PADA PEMBUATAN KUE BASAH TERHADAP DAYA TERIMA KONSUMEN
Jurnal Teknologi Pangan Vol 4, No 2: Desember 2010
Publisher : UPN VETERAN JAWA TIMUR

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33005/jtp.v4i2.439

Abstract

The aim of this research to know influence of addition of tempeh flour in making cakes to consumer acceptance. The treatments using tempeh flour is 0% (as control),5%, 10%, 15%, 20% and 25% will be tested organoleptic test to taste, color, texture and flavor. These data will be  analized  with  Friedman  test.  The  result  of  research  showed  that  for  nagasari  and  kelepon the treatment of addition tempeh flour 10% and lumpia 25% with hedonic score for nagasari: taste  3.90  (like),  color  3.90  (like),  texture  3.95  (like),  flavor  3.90  (like);  for  to  kelepon:  taste 4,00 (like), color 3.95 (like), texture 4.00 (like), flavor 4.00 (like) and lumpia: taste 4.75 (very like), color 3.90 (like), texture 3.95 (like), flavor 3.60 (like).Keywords : tempeh flour, cakes, organoleptic test.
KAJIAN AKTIVITAS ANTIOKSIDAN DAN ANTIMIKROBA EKSTRAK BIJI, KULIT BUAH , BATANG DAN DAUN TANAMAN JARAK PAGAR (Jatropha curcas L.)
Jurnal Teknologi Pangan Vol 4, No 2: Desember 2010
Publisher : UPN VETERAN JAWA TIMUR

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33005/jtp.v4i2.437

Abstract

Jatropha  curcas is  one  of  potential  bioenergy  plant.  Jatropha  curcas  also  has  great potential  for  the  development  of  bio-products,  medicines  and  consumer  good  since  it contains some bioactive agents such as β-sitosterol, stigmasterol, curcin, flavonoid and 12-deoxyl-16-hydroxyphorbol  (phorbol  esther)  that  potentials  as  antioxidant  and antimicrobial  agent.  The  purpose  of  this  research  were  to  determine  the  yield  of extract, antimicrobial and antioxidant activity from seed, fruit shell, stem and leaves of  J. curcas. Seed, fruit shell, stem and blend of stem and leaves were extracted with three type  of  solvents.  They  were  methanol,  ethyl  acetate  and  n-hexane.  From  the  yield  of extract,  it  could  be  concluded  that  seed  of J.curcas L  contained  a  lot  of  semi  polar compounds  (35,98%)  and  non  polar compounds  (32,27%),  blend  of  stem  and  leaves contained a lot of polar compounds (9,75%) and J. curcas fruit shell contained a lot of polar  compounds  (5,96%).  Antioxidant  activity  with  scavenging  effect  on  DPPH radical  (1,1-diphenyl-2-picrylhidrazil)  and  antimicrobial  activity  using  well  diffusion method  showed  that  methanol  extract  from J.  curcas seed  had  the  highest  value  of antioxidant  and  antimicrobial  activity  than  other  samples.  The  antioxidant  activity  of methanol  extract  from J. curcas seed  was  93,40%,  comparable  with  ascorbic  acid  as reference. The potency of antimicrobial activity of this extract  could be seen from the bacterial inhibition zone diameter of 11.9 mm for E. coli and 14.83 mm for S. aureus.Keywords: Antimicrobial, antioxidant, Jatropha curcas L
PEMBUATAN ASAM GLUKONAT DARI GLUKOSA DENGAN PROSES FERMENTASI MENGGUNAKAN Aspergillus niger
Jurnal Teknologi Pangan Vol 4, No 2: Desember 2010
Publisher : UPN VETERAN JAWA TIMUR

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33005/jtp.v4i2.442

Abstract

Gluconic  acid  is  a  product  of  the  dehydrogenation  of  glucose,  and  used  widely  industry. Gluconic acid which is crystallized in the form-δ-lactone glukono can be used to substitute for yeast in bread making and other food industries. The more 50,000 tons of gluconic acid were produced by fermentation using Aspergilus niger of material containing glucose. The  purpose  of  this  study  to  determine  the  best  treatment  volume  and  the  fermentation  time starter in the production of gluconic acid from glucose by fermentation with Aspergillus niger. This research used Completely Randomized Design (CRD) with factorial pattern consisting of 2 factors with 2 repetitions. The first factor  is the length of fermentation (12 and 18, and 24 hours)  and  the  second  factor    is  the  volume  of  starter  (12,  16;  and  20  mL)  .  The results showed that the best treatment there is the treatment of fermentation time 24 hours and the volume of 16 ml starter, which produces gluconic acid with a concentration = 7.405%, density = 1.1559 g / ml, pH = 3.4, biomass = 8.5580 gr .
PEMBUATAN VIRGIN COCONUT OIL (VCO) DENGAN METODE SENTRIFUGASI
Jurnal Teknologi Pangan Vol 4, No 2: Desember 2010
Publisher : UPN VETERAN JAWA TIMUR

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33005/jtp.v4i2.441

Abstract

Virgin Coconut Oil (VCO) is the oil produced from fresh coconuts. Unlike the ordinary coconut  oil,  Virgin  Coconut  Oil  (VCO)  is  produced  not  by the  addition  of  chemicals  or processes  that  use  high  heat.  Virgin  Coconut  Oil  (VCO)  beneficial  to  health,  this  is  because Virgin Coconut Oil (VCO) contains many medium chain fatty acids (Medium Chain Fatty Acid /  MCFA).  MCFA  are  most  in  the  Virgin  Coconut Oil  (VCO)  is  Lauric  acid  (Lauric  Acid). Properties  that  is  easily  absorbed  MCFA  will  increase  metabolism.  The  addition  of  energy produced  by  the  metabolism  of  this  produces  stimulating  effects  in  the  human  body  thereby increasing the level of energy produced.  Core  processes  in  the  manufacture  of  Virgin  Coconut  Oil  (VCO)  is  located  on  the separation of oil from water and protein. Many obstacles must be faced for separating oil from water  and  proteins,  such  as  in  the  fermentation  process,  the  separation  process takes  a  long time to get the Virgin Coconut Oil (VCO). While the centrifugation, the separation is done by utilizing the weight of the lighter oil. Although I do not require centrifugation long time but the way it has in the purity of the product constraints.  This research was conducted by using coconut cream from coconut milk is silenced for 3  hours.  Then  the  cream  is  incorporated  into  the  instrument  with  speed  centrifuges  spin 600,700,800,900 and 1000 rpm with vaiasion  times very; 30, 45, 60.75 and 90 minutes after that  coconut  cream  layer  divided  into  3  layers  of  oil  that  is,  the  middle  layer  of  protein (blondo)  and  next  underwater  layer  silenced  for  8,10,12,14,  and  16  hours  .  The  results  of virgin  coconut  oil  (VCO)  is  obtained  and  then  analyzed  with  the  parameters  water  content, protein content, Lauric acid, color and odor.  From the research, obtained the best conditions of rotational speed centrifuges at 1000 rpm and centrifuges turnaround time 90 minutes and 8 hours stagnand time with the quality of Virgin  Coconut  Oil  (VCO)  which  produced  yield:  Lauric  acid  yield  of  36.67%  and  52.23% results.Keywords: sentrifuge, coconut cream,,% yield results, VCO

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