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Luqman Agung Wicaksono
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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 7 Documents
 1 
Search results for , issue "Vol 5, No 1: Juni 2011" : 7 Documents clear
Antioksidan Beluntas
Jurnal Teknologi Pangan Vol 5, No 1: Juni 2011
Publisher : UPN VETERAN JAWA TIMUR

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33005/jtp.v5i1.395

Abstract

Beluntas  (Pluchea  indica  Less)  is  a  herb  that  commonly  used  as  traditional medicine  and  food.    Its  leaves  have  many  biological  activities,  because  they  contain various  phenolic  compounds.  The  phenol  concentration  of  beluntas  leaves  depends on leaf segment, earth condition, fertilizer and environmental stress.  This research is focused  to  determine   antioxidant  activity  of  three  groups  of    beluntas  leaf  segments that   includes 1-3, 4-6 and > 6.  They were ground, dried at ambient temperature for  7  days, maserated by petroleum eter (1:4 b/v) at ambient temperature for 24 hours and soxhlet  extracted  by  methanol  (1:15  b/v)  at  65oC  for  3   hours.  The  result  shows  that the  extract  contains  phytochemical   compounds  such  as  tannin,  sterol,  phenol hydroquinone  and  flavonoid.  This  extract  has  antioxidant  activity  to  scavenging  free radical  DPPH   (2,2-phenyl-1-picrylhydrazyl).  The extract of  1-3  beluntas  leaf  segment  was   more  potential  antioxidant  source  than  4-6  and  >  6  beluntas  leaf   segments,  because it had the least IC50 (inhibitor concentration) and the  highest total phenol and  total flavonoid. The IC50, total  phenol and flavonoid  total of  it were 3.71 mg/L,  234.65  mg GAE/100 g samples  and 2163.59 mg QE/ 100 g samples, respectively.
KINETIKA REAKSI HIDROLISA KULIT DURIAN MENJADI GLUKOSA DENGAN KALISATOR HCl PADA TANGKI BERPENGADUK
Jurnal Teknologi Pangan Vol 5, No 1: Juni 2011
Publisher : UPN VETERAN JAWA TIMUR

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33005/jtp.v5i1.398

Abstract

This  study  aims  to  develop  mechanisms  of  the  reaction  kinetics  of  hydrolysis  into glucose durian skin with HCl catalyst in the stirred tank, to obtain  data that is the  price reaction kinetics reaction rate constants (k) and  activatin energy. The study was condcted after the first with dry skin so that the  water content lost durian , durian skin  after  it  is  made  of  powder  and   sieved  to  pass  20  mesh  particle  size,  and  durian leather  was  put  into  a   three  neck  flask  with  100  cc  of  didtilled  water  was  added,  as  catalyst   was  added  HCl  1N  200  cc  and  the  hydrolysis  process  carried  out  in  accordance  with  the  time  and  temperatuure  have  been  determined  with  a   stirring speed of 200 rpm. After the hydrolysis the solution was neutralized by adding NaOH and  filtered  to  take  filtrate.  Filtrate  evaporated,  so  that  is  left  is  then  carried  out  an analysis  of  concentrated  glucose  levels  using  Luff  Schrool.  Variables  run  time  of hydrolysis  40;50;60;70;80  minutes  and  the  temperature  of  hydrolysis  75;80;85;90; 95°C.  From  the  results  of  this  study  found  the  greatest  conversion  is  0.072 at  95°C  and time 80 minutes, k obtained by 5,147.10-6e-1038,4710/RT . In this study the following shrinnking core model with chemical reaction as controller, and the reaction followed first order reaction.Key words: Glucose, speed of reaction, activation energy
KAJIAN PERAN BAHAN PEMUTIH NATRIUM PIROPOSPHATE (Na2H2P2O7) TERHADAP PROSES PEMBUATAN TEPUNG UBI JALAR
Jurnal Teknologi Pangan Vol 5, No 1: Juni 2011
Publisher : UPN VETERAN JAWA TIMUR

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33005/jtp.v5i1.401

Abstract

The  study  aims  to  determine  the  effect  of  bleaching  on  sweet  potato  flour.  The specified condition  is  weight  300  g  sweet  potato,  with  white  colour and Piroposphate Sodium  (Na2H2P2O7) concentration:  0;    0.3;  0.6;   0.9;  1.2  g  And  soaking  time:  5;  10; 15; 20; 25 minutes. The results obtained  the best degrees of color at concentration of 1.2 g with 25-minute immersion time of 30 TCU, the lowest obtained at concentrations of  0  g  0  minutes  by  long  immersion  in  the  amount  of  5.0  TCU.  To  obtain  the  best conditions  of  water  content  at  a  concentration  of  1.2  grams  with  a  long  soaking  25 minutes  in  the  amount  of  11.78%,  the  lowest  obtained  at  concentrations  of  0  g  0 minutes by long immersion in the amount of 7.8%. For  the largest starch content was obtained  at  a  concentration  of  0.6  g  with  25-minute  long  immersion  in  the amount  of 28.54%, the lowest obtained at concentrations of 0 g to 25 minutes long immersion in the amount of 26.66%.Keywords: Sodium Piroposphate, flour, sweet potatoes, bulbs, bleach
EVALUASI PENGGUNAAN FILLER TEPUNG SEREAL DAN ASAP CAIR TEMPURUNG KELAPA PADA KUALITAS DAN DAYA SIMPAN SOSIS IKAN TENGIRI
Jurnal Teknologi Pangan Vol 5, No 1: Juni 2011
Publisher : UPN VETERAN JAWA TIMUR

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33005/jtp.v5i1.397

Abstract

The aims of this study to determine the type and concentration of filler material of  the  cereal  flour  is best  at  making  tengiri  fish  sausage    terms  of   quality  and  power  consumers have received and to evaluate  the  influence of  the concentration of  liquid  smoke to the coconut shell store and the consumer  preference on the level of sausage  products  tengiri  .    The  results  showed   that  the  best  fillers  in  the  manufacture  of  fish sausage was tengiri  cornmeal (Arjuno varieties) with a concentration of 6%, which has  a value of  88% WHC with the appearance test score 3.5; 5.0 smell test; sense of 5.0;  color resilience  5.0  and 2.8.    Minimum  inhibitory  concentration  of  liquid   smoke  to  the  bacteria coconut shell fish sausage tengiri contaminants on  nutrient broth medium with  initial  population  of  10  5  CFU  /  ml  was   0.25%.    Coconut  shell  liquid  smoke  is  more  effective in inhibiting the  growth of bacteria in sausage products when combined with  cold  storage  /   refrigerator  temperature.    The  use  of  coconut  shell  liquid  smoke  concentration 0.5% for the manufacture of fish sausage tengiri already quite  effective  in  inhibiting  the  growth  of  bacteria  at  refrigerator  temperature   storage  preferably  consumers than any other  treatment.Keywords: Sausage, smoked coconut liquid, filler flour cereals, fish tengiri
Pengaruh Proses Pengolahan terhadap Kadar Pati Resisten Sukun (Artocarpus altilis Park)
Jurnal Teknologi Pangan Vol 5, No 1: Juni 2011
Publisher : UPN VETERAN JAWA TIMUR

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33005/jtp.v5i1.400

Abstract

A  study  on  the  effect  of  processing  on  resistant  starch  (RS)  content  of Breadfruit  (Artocarpus  altilis  Park)  has  been  conducted.  The  aim  of  this research was to evaluate a resistant starch formation in pre-cooked flour made of breadfruit using different processing methods. The principle of preparing the pre-cooked  flour  is  improving  retrograded  starch  content  which  is  a  kind  of resistant starch (type 3) The processing included boiling, steaming, and frying, and  each  processing  was  combined  with  cooling  for  24  hours  in  refrigerator, prior to drying, milling and shieving.  It  was  found  that  processing  (combination  of  heating  and  cooling)increased  Resistant  Starch  (RS)  content  of  breadfruit.  Boiling  and  cooling changed RS from 3.27%to 3.82% (16.8%),  steaming and cooling changed RS from 3.27% to 6.67%  (103.9%) and frying and cooling changed RS from 3.27% to  3.68%  (12.5%).  Pre-cooked  flour  from  the  best  treatment  (steaming  and cooling)  was   tried  to  be  applied  in  making  of  biscuit,  cakes  and  sweet  bread (with   various  formulation).  The  products  prepared  by  substitution  with  pre-cooked flour (until 30%) were preferred by the panels in term of color, taste  and texture and they have medium resistant starch content (2,5-5,0%), so that  they can be developed as the kind of functional food.Key  words  :  breadfruit,  processing  method,  pre-cooked  flour,  resistant  starch(RS), functional food
EFEKTIVITAS METODE AKTIVITAS ANTIOKSIDAN PADA FRAKSI KECAP MANIS DAN MODEL GLUKOSA-GLISIN-SISTEIN
Jurnal Teknologi Pangan Vol 5, No 1: Juni 2011
Publisher : UPN VETERAN JAWA TIMUR

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33005/jtp.v5i1.396

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  antioxidant  activity  method determination on model and soysauce. The soy  sauce were prepared from sucrose or  coconut  sugar    and  moromi.  The  soysauce  and  model  were  fractionated  by  ultrafiltration in a molecular weight ranging between 10 kDa to 100 kDa. In this study, we  report  that  fractions  of  soysauce.  and  model  have  the  ability  to  scavenging  more strongly DPPH  radical on the fraction with molecular weight of 30 kDa  than 100 kDa,  whereas   the  inhibition  of  oil  oxidation    was  stronger  in  the  fraction  with  molecular  weight <10 kDa to 30 kDa and its activity is more greater than BHT 200 ppm,  although the effect of antioxidants in  soy sauce is greater than the model. Each  fraction of soy sauce  and  a  model  had  a  specific  effect  on  the  inhibition   method  of  oil  oxidation    or sscavenging of  free radicals
KAJIAN PERAN SUSU SKIM DAN BAKTERI ASAM LAKTAT PADA MINUMAN SINBIOTIK UMBI BENGKUANG (pachyrrhizus erosus)
Jurnal Teknologi Pangan Vol 5, No 1: Juni 2011
Publisher : UPN VETERAN JAWA TIMUR

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33005/jtp.v5i1.399

Abstract

Sinbiotik  (eubotic)  is  a  combination  of  prebiotics  and  probiotics.  The  advantage  of  this combination is to enhance  the growth  of  probiotic  bacteria  by prebiotic  substrates. In general, the  raw  material  of  sinbiotik  beverage  is  milk.  At  this  time,  as  product  innovations  made  brew filtrate  sinbiotik  of  yam  tubers  (Pachyrrizus  erosus).  The  advantages  of  this  product  is  the availability of two components as well as the  inulin derived from the  tubers of  yam which acts as a prebiotic and Lactobacillus Casei that act as probiotics. The purpose of this study was to determine the effect of the addition of skim milk and the concentration of starter (Lactobacillus casei)  that  most  optimally  in  the  process  of  making  drinks  sinbiotik  yam  tubers.  The  results showed  that  the  best  treatment  there  is  the  additional  treatment  of  skim  milk  20%  and  the concentration of starter (Lactobacillus Casei) 2%. The results showed total lactic acid bacteria 11.2933 log CFU / ml, 0.5119% total acid, pH 3.7, total dissolved solids 36.0680 (oBrix), inulin content of 3.2503% and 0.3667% soluble protein.Keywords: sinbiotik, skim milk, probiotic bacteria, prebiotic substrates

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