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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 9 Documents
 1 
Search results for , issue "Vol 6, No 1: Juni 2012" : 9 Documents clear
KAJIAN SUBTITUSI AMPAS TAHU DAN PENGGUNAAN NATRIUM BIKARBONAT PADA PEMBUATAN TORTILLA
Jurnal Teknologi Pangan Vol 6, No 1: Juni 2012
Publisher : UPN VETERAN JAWA TIMUR

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33005/jtp.v6i1.421

Abstract

Tortilla is  a similar product  in  the  form of  chips  or corn chips made from a  flattened circular shape with sizes varying thickness. In order to diversify, Tortilla refined products and to enhance the nutritional  value. it  is  necessary  to substitute other  materials,  such  as tofu  waste  flour . The  tofu waste flour know still have a very good nutrient composition, especially protein and fiber. But with the substitution  of tofu  waste  flour know can reduce development and crispy Tortilla generated, so  the developer  needs  to  add  material  of  which  is  sodium  bicarbonate  (NaHCO3). This  study  aims  to determine  the  effect  of  substitution  and  addition  of  tofu  waste  flour  and  sodium  bicarbonate (NaHCO3) on  the  quality  of  physical,  chemical  and  organoleptic  Tortilla.  This  research  used Completely  Randomized Design (CRD) which are  arranged  in factorial which consist of two factors and  repeated  two  times. The  substitution  factor  is  the  tofu  waste  flour  10%, 20%, 30% and  the addition  of NaHCO3 factor II is 0.00%, 0.25%, 0.50%, 0.75%. The  best  results  were obtained  on substitution treatment with 10% wheat dregs out with the  addition  of 0.25% NaHCO3 to produce tortilla with water content of 9.016%, 74.884% starch content, crude fiber content of 2.046%, 7.924% protein  content,  yield  62.718%, 1.069  crispness  kg/cm2,  the  volume  of  20.346% and  the development of organoleptic value with a color ranking number 205, 215 flavor, aroma and crispness 204.5 147.
IDENTIFIKASI POLIFENOL PADA KULTUR IN VITRO KALUS Camellia sinensis UNTUK BAHAN MINUMAN FUNGSIONAL
Jurnal Teknologi Pangan Vol 6, No 1: Juni 2012
Publisher : UPN VETERAN JAWA TIMUR

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33005/jtp.v6i1.417

Abstract

Polyfenol  included  secondary  bioactive  metabolite  had  a  function  to  reduce  degenerative syndrome. Polyfenol contained in tea act as bioactive syntesis from hydroksil part and could be act as functional drinking and  control human organ as biological metabolism. Problem in  gain polyfenol productfrom tea plantation / camellia sinensis L  for intance : depent on season, need  a large area for  cultivication,  and  low  contain  for  productivity.For  thesepurpose  there  were  main  idea  to ncrease polyfenol  productivity  by  mean  of  in  vitro  culture  technique.  These  technique  could  reduce  all problem  above.  The  main  purpose  of  these  research  were  to  find  production  technique  by  mean callus  culture.    Method  to  gain  the  purose  were  :  (1)  callus  induction  by  cultify  part  of tea  leaves  in many variance  grown culture , (2)  Sub culture callus  using same culture  media  as callus   induction (3)  Morphologycal  check  for  callus  (4)  Kualitative  analisys  callus  polyfenol.Result  of these  research were  callus with hand time retention (tR) on High Performace Liquid Chromatography for 14 minutes with a same time of standart poyfenol.  Polyfenol had potential to support  the retention of functional beverage.Key words : Polyphenols,  in vitro culture of  callus , Camellia sinensis
TEPUNG RUMPUT LAUT MENURUNKAN KADAR LDL (LOW DENSITY LIPOPROTEIN) PLASMA TIKUS WISTAR HIPERKOLESTEROLEMIA
Jurnal Teknologi Pangan Vol 6, No 1: Juni 2012
Publisher : UPN VETERAN JAWA TIMUR

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33005/jtp.v6i1.415

Abstract

In Bali  there  are  several types  of  seaweed  that  is  often  consumed  as  a  vegetable,  such  as Caulerpa  spp.  (local  name  Bulung  Boni),  Gracillaria  spp  (local  name  Bulung  Sangu)  and  Euchema spinosum,  its  potential effect in  lowering  blood  cholesterol  levels,    therefore  it  is  necessary    to determine of  plasma low  density  lipoprotein  (LDL)  cholesterol  level  of  Wistar  rat  after  treated Caulerpa  spp,  Gracillaria  spp. and  Euchema  spinosum. This  experimental  study  used  completely  randomized design Research using using a total of 32 Wistar rats divided into eight sample groups. 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 powder  of Caulepa  spp.  1g  and  1,5  g  powder 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  lowered  plasma LDL  level  (p  <0.05)  as  compared  with  those   of rats fed  with high-cholesterol diet without treatment with Caulerpa spp., Gracilaria spp., and E.spinosum.Keywords : Caulerpa spp., Gracilaria spp.,  E.spinosum, LDL,  hyperholesterolemic
KAJIAN PERAN ANGKAK PADA KUALITAS TEMPE KEDELAI-LAMTORO GUNG (Leucaena leucocephala)
Jurnal Teknologi Pangan Vol 6, No 1: Juni 2012
Publisher : UPN VETERAN JAWA TIMUR

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33005/jtp.v6i1.422

Abstract

In  general,  people  use  soy  as  an  ingredient  of  making tempeh,  tempeh  increased  demand resulted in a growing number of imported soybeans.The efforted can be done to overcome this is by replacing or mixing of raw materials (soybeans) with other materials. Substitute one ingredient is soy beans  lamtoro  stage.  Diversification  of  products  tempeh  can  be  done  by  adding  lamtoro  gung  and red  yeast  rice  in  soy  tempeh.  This  study  aims  to  determine  the  effect  of  the  proportion  of  soybean seeds:  lamtoro  gung  and  the  addition  of  red  yeast  rice  to  quality  tempe.  Research  using  Complete Randomized  Design  (CRD)  factorial  pattern  with  two  factors  and  two  replications,  the  proportion  of soybean Factor I: lamtoro gung 70%: 30%, 50%: 50%, 30%: 70%. Factor II, the addition of red yeast rice  1%,  2%,  3%.  The  results  showed  that  the  best  treatment  is  the  treatment  the  proportion  of soybean: lamtoro gung (70:30) and the addition of 1% red yeast rice is produced tempeh with criteria 1% addition of red yeast rice that has a water content of 62.42%, ash content 3.30%, levels 14.99% protein, fat  content  of  3.99%,  3178.41  ppm  phenol  content,  antioxidant  activity  of  59.47%,  texture (hardness) 0.241 mm / sec and the gr 72 favorite color, flavor 75, flavor 73, compactness 71 .Key words: soybean, lamtoro gung red yeast rice
MIE DARI TEPUNG KOMPOSIT (TERIGU,GEMBILI (Dioscorea esculenta), LABU KUNING) DAN PENAMBAHAN TELUR
Jurnal Teknologi Pangan Vol 6, No 1: Juni 2012
Publisher : UPN VETERAN JAWA TIMUR

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33005/jtp.v6i1.419

Abstract

Noodles is a very popular food product which is liked by many people. The rare of wheat as a raw  material  of  noodles  in  Indonesia  caused  the  research to  use  composite  flour  (wheat  flout, Gembili  flour,  and  pumpkin  flour)  to make  dried  noodles.The  aim  of this  research  was to determine the effect of the proportion of wheat flour: gembili flour and the addition of eggs to the quality of dried noodles.This research  used Completely Randomized Design (CRD) factorial pattern with 2  factors and 3 times repetition. Factor I was the proportion of wheat flour: gembili flour (80:20, 70:30, 60:40). Factor I was the  addition  of eggs (15%, 20%, and  25%). The  best treatment is the  proportion  of wheat  flour: gembili flour (70:30) and the  addition  of eggs 20% which produces dry noodles with 8.7966% of moisture content, 10.8588% of protein content, 58.8260% of starch content, 25.0062% of elasticity,  52.7117%  of   water  rehydrating  capacity,  2.8803% antioxidant  activity,  total  score  of texture preference  (86), color preference ( 82) and taste preference (71).Keywords : noodles, gembili, wheat, pumpkin, egg
PEMANFAATAN TEPUNG BUAH LINDUR (Bruguiera gymnorrhiza) DALAM PEMBUATAN CRACKERS DENGAN PENAMBAHAN GLUTEN
Jurnal Teknologi Pangan Vol 6, No 1: Juni 2012
Publisher : UPN VETERAN JAWA TIMUR

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33005/jtp.v6i1.416

Abstract

Lindur flour is made from  basic materials lindur fruit which  has the advantage  of the source of carbohydrate, high fiber, and mineral  content.  Making crackers with lindur fruit done proportion of lindur flour and wheat  flour whereas added gluten.The  Study aims to determine  the  effect  of the proportion  of wheat  flour: wheat gluten fruit lindur to the  physical, chemical and organoleptic lindur crackers. Research design used Completely  Randomized Design comprised two factors, factor I  is the proportion of wheat flour: flour lindur (70:30, 60:40, 50:50%) and factor II is the addition of gluten (10%, 12%, 14%). The results showed that the best treatment found  in the proportion treated flour: flour lindur 70:30 (%) and the  addition  of 14% gluten, which produces fruit crackers lindur to yield 64.800%, 3.4483% water  content, protein  content  of  9.7446  %, crude  fiber  content  of  2.5224%, 17.1463 amylopectin content, the fracture (texture) 0.2805 (N/cm2) and organoleptic tests, including a sense of 3.95 / neutral, color 4.2 / like, the texture of 4 , and aroma 3/like 3.7 / neutral.keywords: Bruguiera gymnorrhiza, crackers, gluten
MODIFIKASI FOTOBIOREAKTOR HEMAT ENERGI DENGAN LIGHT EMITTING DIODE (LED) UNTUK MENINGKATKAN POPULASI Chlorella spp. DALAM UPAYA PEMENUHAN PAKAN ALAMI LARVA IKAN BANDENG
Jurnal Teknologi Pangan Vol 6, No 1: Juni 2012
Publisher : UPN VETERAN JAWA TIMUR

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33005/jtp.v6i1.414

Abstract

Fotobioreaktor experiments with fluorescent light sources have been reported can increase the efficiency of photosynthesis in fitoplankton. The results of such experiments show that the density of the fitoplankton culture in fotobioreaktor in line with increasing the intensity of light . Chlorella vulgaris grown in fotobioreaktor with sea water and walne medium. The trial was done with treatment intensity variations  of  different  light  sources, namely  light  source  LED  1  X  3  watt  LED  2  X  3  Watts.  Fotobioreaktor placed in a box by a distance of 10 cm from a source of light. Fotobioreaktor used as a comparison with Neon light source 1 X 8 Watts and Neon 2 X 8 watts. Two-factor ANOVA analysis showed that (p> 0,05), it means there are no interaction effect a between the sides and the source of light . Fotobioreaktor led light source with 1 x 3 watts capable of producing Chlorella vulgaris density equal  to  fotobioreaktor  source  of  a  fluorescent  with  2  x  8  watts.  The  result  indicates  fotobioreaktor light source  with  power  3  watt more  efficient  in  the  use  of electrical  energy  to produce  a  density  of Chlorella  vulgaris.   This  provides  an  indication  that  fotobioreaktor  with  energy-efficient  LED  light source and are able to increase the density of Chlorella Vulgaris.Keyword: Chlorella Vulgaris, Led Emitting Diode, Economical Energ
PENGARUH PENAMBAHAN PATI JAHE HASIL SAMPING PEMBUATAN JAHE INSTAN PADA MUTU KUE KERING
Jurnal Teknologi Pangan Vol 6, No 1: Juni 2012
Publisher : UPN VETERAN JAWA TIMUR

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33005/jtp.v6i1.418

Abstract

The  study aims to determine  effects  of  the  adddition  of    ginger  starch  byproduct  from  instant ginger  production  on  cookies  quality  produced. Research    carried  out  by using a  mixture of  85  % flour and 15 % starch ginger (treatment A), a mixture of flour 80 % and 20 % starch ginger (treatment B) and a mixture of 75 % flour and 25 %  starch ginger (treatment C) From the results showed that the mixture  of  flour and ginger starch byproduct of  making instant  ginger did  not significantly  affect the  color, flavor  and texture  of the  resulting cookies, while  the aroma of real  effect. Treatment  of a mixture  of flour  and ginger starch byproduct of  making instant  ginger cookies are preferred for the consumer is in treatment C, with chemical  and microbiological test  results on  average were: water content of 1.79% w / w, ash content 0.97 % w / w, protein 7.89% w / w, Total Number Plate 6.9 x102 colonies / g. While  the  results  of organoleptic  tests averaged: color 3.20 (usual), taste 3.70 (like), aroma 3.90 (like) and texture 3.80 (like).Keywords: ginger starch, cookies
KAJIAN PENAMBAHAN TEPUNG TAPIOKA DAN KUNING TELUR PADA PEMBUATAN BAKSO DAGING SAPI
Jurnal Teknologi Pangan Vol 6, No 1: Juni 2012
Publisher : UPN VETERAN JAWA TIMUR

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33005/jtp.v6i1.420

Abstract

ABSTRACT Meat ball is one of the emulsion food. Meat ball dough is oil in water emulsion made from fat and water mixed in colloid phase, with protein as emulsifier. Research aim on the effect of cassava flour (binder) and yolk addition  on the quality of meat ball has been conducted.  This research used Factorial  Randomized  Design  consisting  of  two  factors and  two  replications.  The  first  factor  is  yolk addition (20, 35, 50 and 65 grams) and the second factor is cassava flour addition (10, 12, 5, 15 and 17,5 gram). The  best treatment is combination of yolk 35 grams and cassava flour 12,5 gram. This meat  ball  product  has  emulsion  stability  (oil  separated)  :  1,24%  water  content  :  65,60%,  protein  : 10,29%, fat : 4,57%, texture value : 0,4465 mm/gr.dt. WHC value : 86,80%, taste score : 4,20, flavour score : 2,65 and texture score : 3,65, colour score : 2,68.Key words : meat ball, cassava flour, emulsion, yolk.

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