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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 11 Documents
 1   2 
Search results for , issue "Vol 5, No 2: Desember 2011" : 11 Documents clear
PRODUKSI PEKTIN DARI KULIT BUAH COKLAT (Theobroma Cacao) (The production pectin from Cacao leather)
Jurnal Teknologi Pangan Vol 5, No 2: Desember 2011
Publisher : UPN VETERAN JAWA TIMUR

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33005/jtp.v5i2.411

Abstract

The progress and development of the industry in Indonesia is increasing demand for pectin. Indonesia is  a  country rich  in agricultural crops, one of  cacao. This  cacao leather is the only waste that can not be used. In this study are described on the extraction of pectin  from  waste  chocolate  skin.  Pectin    is  an  important    component  in  the  food  industry, cosmetics  and  medicines.  The  research  using  two  variables,    time  (200,225,250,275,300 minutes),and   the  ratio  of  solvent  (1:8,1;  10,1:12,1:16,1:16)l.The  results  obtained  on  the condition of  the maximum time of 250 minutes and  a solvent ratio of 1:12. The yield of weight of pectin was 16.23%Keywords : Cocoa skin, Pectin, extraction
PRODUKSI EPIGALLOCATECHIN GALLATE PADA KULTUR IN VITRO KALUS CAMELLIA SINENSIS SEBAGAI KANDIDAT PANGAN FUNGSIONAL
Jurnal Teknologi Pangan Vol 5, No 2: Desember 2011
Publisher : UPN VETERAN JAWA TIMUR

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33005/jtp.v5i2.408

Abstract

Epigallocatechin gallate (EGCG)  were  secondary metabolite in  tea  (Camellia sinenis)  as  anti  obecity dan  degenerative  syndrom.  EGCG  in  tea  act  as  bioactive  by hydroxyl group and galoil that could act as functional food substitute. Problem to find epigallocatechin gallate from tea were season dependent, need a large area, and low productivity.  By  these  mean epigallocatechin  gallate  production  by  in  vitro  culture. These technique could overcaming all that problem above. General purpose of these research  were  to  find invitro  EGCG  production technique.  Method  to  gain  these purpose were : (1)  Callus induction by explant sprout tea leaves in media  with many variance  grown  culture (2)  Sub  culture  callus  by  using  same  media  in  induction method  (3) qualitative  analisys EGCG  callus compound. Result  of  these  research; callus  hand retention  time  (tR)  on  High  Performance  Liquid  Chromatography  for  6 minutes, same as EGCG standart. EGCG had potential as aditive functional food and baverage  that had astringent or bitter tasteKey words : Epigallocatechin gallate,  HPLC, retention time, Camellia sinensis
PEMBUATAN BUBUK CABE MERAH MENGGUNAKAN VARIASI JENIS CABE DAN METODE PENGERINGAN
Jurnal Teknologi Pangan Vol 5, No 2: Desember 2011
Publisher : UPN VETERAN JAWA TIMUR

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33005/jtp.v5i2.405

Abstract

Chili powder is a product in the form of powder, practically in the preparation and have a long shelf life. This is the nature of the powder product having a very small particle size, has a  low  water  content.  Chili  powder  manufacturing  process were sorting,  washing  and  cleaning the stem, drying, milling and sieving. This study aims to find the best results from different  type of chili with different dryers include: Oven,  Freeze Dryer and  Cabinet dryer  on the quality of  red  chili  powder. Tthe  results  obtained  from  the  data  the  best  treatment  of  red  chili  powder using a freeze dryer  as follows: The water content of 15.8679%, β-carotene  318.728  IU, vitamin C 563.017 (mg/100g), color (L * 42.40; 20.25 b * 18.60) and organoleptic tests of color (83.5).Keywords : chili powder, cabinet drier, oven, freeze drier
PEMBUATAN SELAI LEMBARAN TERONG BELANDA (The Making of Slice Jam from Belanda Eggplant)
Jurnal Teknologi Pangan Vol 5, No 2: Desember 2011
Publisher : UPN VETERAN JAWA TIMUR

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33005/jtp.v5i2.409

Abstract

The Belanda eggplant  is  one  of  multipurpose  fruit  commodity,  classified  as  a commercial commodity and has a cheap price, especially in the harvest season. The Belanda eggplant including climateric fruit have sour taste, contains many useful nutrients for health, the nutrient content of which is vitamin C, antioxidants, vitamin E, and many others. The addition of pectin and sorbitol can improve  the quality  of  physical, chemical, and organoleptic slice jam. The  research  method used Completely  Randomized Design(CRD) factorial pattern with two factors  and  three  replications.The  first  factor:  the  addition  ofpectin(0.25%, 0.50%, 0.75%, 1.00%), and  the  second  factor:  the  addition  of  sorbitol(5%, 10%, 15%, 20%). The  results showed  the  addition  of  pectin  treatment  of  0.25% and  the  addition  of  sorbitol15% yield  of acceptable slice jam consumers. The  treatment resulted  in water levels 21.169%, 28.444% antioxidant  activity,  gel  density  3.273  mm/gr.sec,  60.433% yield,  flavor  (neutral) 4.50  and texture (like) 6.67 .Key words : slice jam, Belanda eggplant, pectin, sorbitol
KAJIAN DAMPAK SUBSTITUSI KACANG TUNGGAK PADA KUALITAS FISIK DAN KIMIA TAHU
Jurnal Teknologi Pangan Vol 5, No 2: Desember 2011
Publisher : UPN VETERAN JAWA TIMUR

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33005/jtp.v5i2.413

Abstract

Tofu is a soy protein product with a protein coagulation process at its soelektric point. Soy protein precipitation was  range between pH 4.5 which is the point isoelektris soybean globulin. In  efforts  to  reduce  the  use  of  soy  in  the  making  tofu, cowpea  is  one  source  of  vegetable protein  had  a  good  nutritional  composition  of  one  protein,  vitamain  B,  vitamin  C  and  fiber. Cowpea  can be used as raw material of tofu. The use of citric acid as a coagulant will give a high yield in tofu. This study aims to know the effect of the proportion of cowpea and citric acid concentration  on the  quality  of  physical,  chemical  and  organoleptic while  they knew  the  best treatment  combination.This  research  used  Completely  Randomized  Design  (CRD)  which  are arranged  in  factorial  which  consist  of  two  factors  and  repeated  3  times.  Factor  I  is  the proportion of cowpea 20%, 30%, 40% and the second factor is the concentration of citric acid solution  is  10.5%,  11.5%,  12.5%.The  best  results  are  obtained  on  the  proportion  of  20% cowpea  treatment  with    citric acid  concentration  of  12.5%.The resulting was in  a  yield  of 158.767%,  moisture  content of  80.131%,  protein  content  of  9.191%, texture  of 0.088  mm  / gr.dtk  and  organoleptic  value  by  the  number  of  149  flavor rank,  color of  125.5.and  texture of 147.5Key words : Tofu, Cowpea, citric acid
INAKTIVASI MIKROBA Staphylococcus aureus DALAM SUSU MENGGUNAKAN MEDAN LISTRIK BERDENYUT TEGANGAN TINGGI
Jurnal Teknologi Pangan Vol 5, No 2: Desember 2011
Publisher : UPN VETERAN JAWA TIMUR

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33005/jtp.v5i2.404

Abstract

Pulsed  electric  field  processing  represents  a  promising  non-thermal  technology which involves the application of pulses of high voltage (20-80 kV/cm) for less than one second  to  fluid  foods  placed  between  two  electrodes.  During  the  application  of  certain PEF conditions microbial inactivation occurs by causing a pore formation and destruction of  the  cell  membranes The  purposes  of  the  present  study  were  (i)  to  inactivated  of Staphylococcus  aureudecreas  using  pulsed  electric  field  and  (ii)  physicochemical properties of raw milk. Intensity field strength that used are  30 and 60 kV/cm, with pulses number  10,  20, and 30. The  results  showed  that  higher  decrease  of  population  of Staphylococcus  aureus  with intensity 60  kV/cm and pulses  number  30 (0,6  log cycle) and PEF methods give unsignificant effect on pH and total acid.Key words : pulsed electric field, population,  Staphylococcus aureus 
HIDROLISIS GELATIN TULANG IKAN KAKAP MENGGUNAKAN LARUTAN ASAM (The Hydrolysis Gelatin of Kakap Fish Bone Using Acid Solution)
Jurnal Teknologi Pangan Vol 5, No 2: Desember 2011
Publisher : UPN VETERAN JAWA TIMUR

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33005/jtp.v5i2.406

Abstract

Gelatin is  a natural  product obtained by hydrolysis  of collagen, a soluble protein, which acts  as the  gelling agent. In  general, the  process  of making gelatin begins  with soaking the bone  in  acid  solution,  aimed  at  dissolving  calcium  phosphat  and  other  mineral  salts.  This treatment resulted  in changes to the texture bone , so that bones become relatively non-rigid. Type of acid used is strong acids, namely HCl, H2SO4 and H3PO4, with the level of 3% - 6% concentration. The  purpose of  this  study  was to determine  the  type and  concentration  of acid as a soaking solution. The result showed that the best treatment was HCL concentration of 3%, with  water  content  6.54%,  ash  3.27%, 77.92% protein, gel  strength 72.07  bloom, viscosity 17.86 cp, pH 4.88 and  yield 14.03%. Key words : gelatin, collagen, bone, hydrolysis
POTENSI BEBERAPA JENIS TEPUNG RUMPUT LAUT UNTUK MENINGKATKAN KADAR HDL (HIGH DENSITY LIPOPROTEIN) PLASMA TIKUS WISTAR HIPERKOLESTEROLEMIA
Jurnal Teknologi Pangan Vol 5, No 2: Desember 2011
Publisher : UPN VETERAN JAWA TIMUR

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33005/jtp.v5i2.407

Abstract

Several types  of  seaweed in  Bali  has  been generally  consumed  by  local  people  as vegetable, such as Caulerpa spp. (local name Bulung Boni), Gracillaria spp (local name Bulung Sangu) and Euchema spinosum, but has not been reported  its potential effect to increase high density  Lipoprotein  (HDL)   levels.  Therefore it  is  necessary    to  determine  of  plasma HDL cholesterol  level  of  Wistar  rat  after  treated  Caulerpa  spp,  Gracillaria  spp. and  Euchema spinosum. This experimental study used completely  randomized design. Research using  a total of  32  Wistar rats  divided  into  eight  sample  groups  of  equal  size,  all  fed  with  a  diet  high  in cholesterol content. The eight sample groups were respectively designated as negative control group,  positive  control  group,  and  six    treated  sample  groups,  respectively  fed  orally  with  a dose of 1 g and 1,5 g seaweed flour  of Caulepa spp.  1g and 1,5 g of Gracilaria spp., and 1 g and  1,5  g  Euchema  spinosum  per  100g  body  weight  per  day.  Each  treatment  was  repeated four times.  Our  study showed  that  rat fed with  high  cholesterol  diet and  treated Caulerpa  spp., Gracilaria spp., and E.spinosum with a dose of 1 g and 1.5 g/100 g body weight rat / day were associated  with  statistically  significantly  increased plasma HDL level (p  <0.05) as compared with those  of rats fed with high-cholesterol diet without treated  Caulerpa spp., Gracilaria spp., and E.spinosum. The  studied  concuded  that  plasma  HDL  level  of  Wistar  hypercholesterolemia  fed Caulerpa  spp.,  Gracilaria  spp.,  and  E.spinosum  flour with  dose  of  1  g  or  1,5  g higher  than Wistar rat without treated seaweeds flour. Rats fed E.spinosum with dose of 1.5 g , the plasma HDL level highest than the other treatment.Keywords : Caulerpa spp., Gracilaria spp.,  E.spinosum, HDL,  hypercholesterolemic
PERAN PEKTIN DAN SUKROSA PADA SELAI UBI JALAR UNGU (The Role of Pectin And Sucrose On Purple Sweet Potato Jam)
Jurnal Teknologi Pangan Vol 5, No 2: Desember 2011
Publisher : UPN VETERAN JAWA TIMUR

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33005/jtp.v5i2.410

Abstract

Purple  sweet  potato  (Ipomoea  Batatas  L.  Poir)  is  vines  that  contain  lots  of anthocyanins  (11,  051  mg/100  gr)  and   fiber  (3%) is highly  beneficial  to human health (Suprapta,  2006). Jam  is  a  made  form  count,  rest  of  sieve  or  mill  fruit  cooked  with  sugar  to mixed  thick  (Susanto,1993).The  process  of  jams  faced  purple  sweet  potato  is  not  formation gels. This study aims to determine the effect of the addition of pectin and sucrose on the quality of purple sweet  potato jam. This  research    using  a  Complete  Randomized  Design    factorial patterns with two factors and three replications. The first factor : addition of pectin   (0,5%, 1% , 1,5%) and the second factor : sucrose (55%, 60%,65%).The best results was pectin (1%) and sucrose (65%) resulting purple sweet potato jam with content of anthocyanins (9.935%), water 54.85%, water activity 0.86, crude fiber 51.62%, total of dissolved solids  60.94%, pH 3.4  and a  smear of  jam 12.2 %.  The  color  of  favorite  values  (111.5),  taste  (142),  flavor  (129)  and texture (122.5).Key words : purple sweet potato, jam, pectin, sucrose
PEMBUATAN COOKIES BERSERAT TINGGI DENGAN MEMANFAATKAN TEPUNG AMPAS MANGROVE (Sonneratiacaseolaris)
Jurnal Teknologi Pangan Vol 5, No 2: Desember 2011
Publisher : UPN VETERAN JAWA TIMUR

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33005/jtp.v5i2.403

Abstract

Demand of health food products such  as sugar-free foods, low-calorie diet and fiber-rich  increased. This trend is based on the role of prevention of hypertension, diabetes, colon cancer and  other  degenerative  diseases.  Various  sources  of  high-fiber  materials  such  as cellulose, hemicellulose, lignin, and  gum were a major  concern in  the  development  of food products. Therefore, the utilization of mangrove waste of syrup processing to yield a high fiber cookies  was  important  made.  This  study  aims  to  determine  the  proportion  of  wheat  and mangrove  waste  flour,   the addition  of margarine on  the  quality  of cookies.  This  study using Complete Randomized Design (CRD) factorial pattern with 2 factors and 3 replications. Factor I,  proportioni wheat flour: mangrove waste 15:85 (w/w), 30:70 (w/w), 45:55 (w/w). Factor II,the addition of margarine 40% (v/w), 45% (v/w), and 50% (v/w). The results showed that the best treatment was the proportion of wheat : mangrove waste flour 30:70 (w/w) and the addition of margarine 45% (v/b) which it produces cookies with the criteria  of 3.9343% moisture  content, protein 6.2745%, fat 22.4180%, and crude fiber value of 3.4456%.Key words: cookies, mangrove waste, health food products

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