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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
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Search results for , issue "Vol 8, No 1: Juni 2014" : 11 Documents clear
PEMBUATAN KECAP KEONG SAWAH SECARA ENZIMATIS (The making sauce from field snail using enzymatic method)
Jurnal Teknologi Pangan Vol 8, No 1: Juni 2014
Publisher : UPN VETERAN JAWA TIMUR

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33005/jtp.v8i1.476

Abstract

Abstract Fish sauce is a thick liquid made from the extract of meat fish. Soy sauce can be made in two ways, traditionally/fermentation and with the addition of enzymes. Making fish sauce doesn't require a specific type of fish. This research will study the possibility to use of Snail Farms into a rice field in enzimatis snail sauce. It is intended to speed up the fermentation process and another goal of the study was to determine the influence of the addition of crushed pineapple and long fermentation of the quality of physical, chemical, and rice snail sauce organoleptik were produced.This study, using a complete Randomized design (RAL) factorial pattern to two factors. The first factor is the addition of crushed pineapple (10%), (15%), and (20%) and the second factor is the long fermentation (5,7 and 9 days). The results of this research show that the best results are the treatments the addition of pineapple (15%) and long fermentation (9 days) which produces soy sauce rice with snails of dissolved Nitrogen levels (2,747), dissolved solids (32.580%), the Viscositas (1.197 cp) and their favorite flavor (166,5), the value of the Favorites of the scent (208) and the value of the preferred viscosity (154,3).   Keyword : fish sauce, snail, enzimatic Abstrak Kecap ikan adalah cairan kental yang terbuat dari sari daging ikan. Kecap dapat dibuat dengan 2 cara yaitu, secara tradisional/fermentasi dan dengan penambahan enzim. PembuAtan kecap ikan tidak memerlukan jenis ikan tertentu. Pada penelitian ini akan dipelajari kemungkinan pemanfaatan Keong Sawah menjadi kecap keong sawah secara enzimatis. Hal ini dimaksudkan untuk mempercepat proses fermentasi dan tujuan lain dari penelitian ini adalah untuk mengetahui pengaruh penambahan hancuran bonggol nanas dan lama fermentasi terhadap kualitas fisik, kimia, dan organoleptik kecap keong sawah yang dihasilkan.Penelitian ini, menggunakan rancangan Acak Lengkap (RAL) pola factorial dengan 2 faktor. Faktor pertama adalah penambahan hancuran bonggol nanas (10%), (15%), dan (20%) dan faktor kedua adalah lama fermentasi (5,7 dan 9 hari).Hasil penelitian ini menunjukkan bahwa hasil terbaik adalah perlakuan penambahan bonggol nanas (15%) dan lama fermentasi (9 hari) yang menghasilkan kecap keong sawah dengan kadar Nitrogen terlarut (2,747%) , padatan terlarut (32.580%), Viscositas (1.197 cp) dan nilai kesukaan rasa (166,5), nilai kesukaan aroma (208) dan nilai kesukaan kekentalan (154,3).   Kata kunci : kecap ikan, keong sawah, enzimatis
AKTIVITAS ANTIOKSIDAN ES KRIM BUAH MERAH (Antioxidant Activity of Fruit Red Ice Cream)
Jurnal Teknologi Pangan Vol 8, No 1: Juni 2014
Publisher : UPN VETERAN JAWA TIMUR

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33005/jtp.v8i1.470

Abstract

Abstract Ice cream is one type of food preferred by consumers. In general, the ice cream is made from a mixture of dairy products. The addition of red fruit in ice cream was expected to increase the nutritional value of ice cream products, chemical content in the red fruit was an essential nutrient for the body's defenses such as beta-carotene, tocopherol is an antioxidant compound. The addition of CMC in the red fruit ice cream is expected to maintain the stability of the emulsion and improve the softness of the product. This study aims to determine the effect of red fruit and CMC on the characteristics of the physical, chemical and organoleptic red fruit ice cream produced. The research used Completely Randomized Design (CRD) with 2 factors, the first proportions of red juice: milk cow (15:85; 25:75; 35:65). Second factor is the addition of CMC (0.2, 0.3, 0.4%). The Results red fruit ice cream best treatment was obtained from a combination of red fruit: cow's milk (15%: 85%) with a concentration of 0.2% CMC. The ice cream had a characteristic red fruit with antioxidant activity of 55.61%, 6.96% protein content, fat content of 12.35%, the stability of the emulsion 3.06 g, total dissolved solids 37.00 "Brix", water content 55, 49% and 19.11% overrun. Keywords: Antioxidant activity, red fruit, ice cream. Abstrak Es krim merupakan salah satu jenis makanan yang disukai oleh konsumen. Secara umum es krim di buat dari campuran produk susu. Penambahan sari buah merah (Pandanus Conoideus Lamk) dalam es krim diharapkan dapat menambah nilai gizi produk es krim, kandungan kimia di dalam buah merah merupakan zat gizi penting untuk ketahanan tubuh seperti beta-karoten, tokoferol yang merupakan senyawa antioksidan. Penambahan CMC dalam es krim buah merah diharapkan dapat mempertahankan stabilitas emulsi dan memperbaiki kelembutan produk. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan sari buah merah dan CMC terhadap karakteristik sifat fisik, kimia dan organoleptik es krim buah merah yang dihasilkan. Penelitian menggunakan Rancangan Acak Lengkap (RAL) pola faktorial dengan 2 faktor dan masing-masing perlakuan kombinasi diulang sebanyak 2 kali. Faktor I proporsi sari buah merah : susu sapi (15:85 ; 25:75 ; 35:65). Faktor II penambahan CMC (0,2 ; 0,3 ; 0,4). Hasil penelitian menunjukkan es krim buah merah perlakuan terbaik diperoleh dari kombinasi sari buah merah : susu sapi (15% : 85%) dengan konsentrasi CMC 0,2%. Es krim buah merah tersebut mempunyai karakteristik dengan aktifitas antioksidan 55,61%, kadar protein 6,96%, kadar lemak 12,35%, stabilitas emulsi 3,06 gr, total padatan terlarut 37,00 “Brix”, kadar air 55,49% dan overrun 19,11%. Kata kunci :Aktivitas Antioksidan, buah merah, es krim.
EVALUASI KUALITAS KAMABOKO IKAN MANYUNG (Arius thalassinus) DENGAN VARIASI PENGGUNAAN TAPIOKA DAN NaCl (Quality Evaluation of Manyung (Arius Thalassinus) Kamaboko Using Variation of Tapioca and NaCl)
Jurnal Teknologi Pangan Vol 8, No 1: Juni 2014
Publisher : UPN VETERAN JAWA TIMUR

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33005/jtp.v8i1.474

Abstract

Abstract One attempt processed fishery can be developed in Indonesia is kamaboko . Kamaboko is a result of the diversification of fishery products are very popular in its home country of Japan. The principle of kamaboko product processing does not vary much with the result of the diversification of fishery products in Indonesia such as fish balls , brains and Empek - empek . The purpose of this study was to determine the effect of NaCl concentration and the addition of tapioca starch as a filler material to the quality of gel formation and to determine the best combination treatment between NaCl concentration and tapioca starch for gel produces a rich manyung fish are of good quality and preferred by consumers .Dilpilihnya fish manyung an economical fish species preferred by people because it feels good and tasty , as well as a source of animal protein . Research using completely randomized design ( CRD ) factorial with 2 factors and 2 replications . Factor 1 starch concentrations of 0 % , 1 % , 2 % , 3 % . Factor II concentration of NaCl 1 % , 2 % , 3 % . The results showed that the best treatment was found that the addition of kamaboko fish manyung tapioca starch 3 % and 2 % NaCl resulted in yield of 89.23 % , 67.04 % moisture , 33.92 % WHC and texture 0.0425 % , crude fat content 0.21 % and crude protein content of about 17.91 % , color 131 , 128 aroma , texture and taste 152 167 .   Keywords : kamaboko , fish manyung , tapioca, sodium chloride   Abstrak Salah satu usaha hasil olahan perikanan yang dapat dikembangkan di indonesia adalah kamaboko. Kamaboko merupakan salah satu produk hasil diversifikasi perikanan yang sangat populer di negara asalnya Jepang. Prinsip pengolahan produk kamaboko tidak berbeda jauh dengan produk hasil diversifikasi perikanan di Indonesia seperti bakso ikan, otak-otak dan empek-empek. Tujuan dari penelitian ini adalah Untuk mengetahui pengaruh konsentrasi NaCl dan penambahan tepung tapioka sebagai bahan pengisi terhadap kualitas pembentukan gel dan untuk mengetahui perlakuan kombinasi terbaik antara kosentrasi NaCl dan tepung tapioka untuk mengahsilkan gel ikan manyung yang berkualitas baik dan disukai konsumen. Dilpilihnya ikan manyung merupakan jenis ikan ekonomis yang disukai oleh masyarakat karena rasanya enak dan gurih, serta merupakan sumber protein hewani. Penelitian menggunakan Rancangan Acak Lengkap (RAL) pola faktorial dengan 2 faktor dan 2 kali ulangan. Faktor 1 konsentrasi tepung tapioka 0%, 1%, 2%, 3%. Faktor II kosentrasi NaCl 1%, 2%, 3%. Hasil penelitian menunjukkan bahwa perlakuan terbaik didapatkan bahwa kamaboko ikan manyung dengan penambahan tepung tapioka 3% dan NaCl 2% menghasilkan rendemen 89,23%, kadar air 67,04 %, WHC 33,92 % dan tekstur 0,0425%,kadar lemak kasar 0,21% dan kadar protein kasar sekitar 17,91%, warna 131, aroma 128, tekstur 152 dan rasa 167.   Kata Kunci : kamaboko, ikan manyung, tepung tapioka, NaCl (garam)
PEMANFAATAN UBI JALAR UNGU (Ipomoea batatas var. Ayamurasaki) DALAM PEMBUATAN ES KRIM SINBIOTIK
Jurnal Teknologi Pangan Vol 8, No 1: Juni 2014
Publisher : UPN VETERAN JAWA TIMUR

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33005/jtp.v8i1.475

Abstract

ABSTRACT Sinbiotik is a combination between probiotics and prebiotik. Sinbiotik ice cream is food products containing prebiotik are made by means of a standard ice cream mix ferment with probiotic bacterial culture with the addition of a purple sweet potato as a probiotic. The problems faced in the manufacture of ice-cream sinbiotik purple sweet potato is the absence of lactose on the filtrate of purple sweet potato so need the addition of skim milk that serves as the source for the growth of Lactobacillus casei lactose, improve the texture of ice cream and as protective materials (Cryoprotectant agent). The research method used is RAL which is composed of two factors, namely the factor I is the addition of skim milk (10; 15; 20% b/v) and factor II is the concentration of the starter (Lactobacillus casei) (2; 4; 6% v/v) with three replicates. The results showed that the best treatment is treatment of the addition of skim milk at 20% and the concentration of the starter (Lactobacillus casei) 4%. The treatment has a total value of lactic acid bacteria 8,909 log CFU/ml, the viability of lactic acid bacteria 94,153%, a total of 1,164% acid, degrees of melting 21,444 speed (min/5gr), 29, 667% overrun, 10,600% fat content, inulin 0,187% levels, and based on the assessment of organoleptik gives a sense of fondness level 156, scent 162,5 texture 133.   Key words : ubi jalar ungu, sinbiotik, es krim
KAJIAN KUALITAS COOKIES AMPAS KELAPA (Quality Assessment of Coconut Fibres Cookies )
Jurnal Teknologi Pangan Vol 8, No 1: Juni 2014
Publisher : UPN VETERAN JAWA TIMUR

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33005/jtp.v8i1.479

Abstract

Abstract   Cookies is a kind of snack made from baked soft dough with containing high fat, crisp and when broken fragment of less dense-textured cross section. Cookies on the market have very low fiber content, so in this study added flour coconut dregs (containing 12% crude fiber). The addition of coconut fibres cause flour cookies become hard, necessitating the addition of egg yolks to improve crispness cookies and also serves as an emulsifier. This research aims to know the influence of proportion of wheat flour coconut fibres flour and the addition of egg yolks to the characteristic of the physical, chemical and organoleptic coconut cookies. This study used a Factorial Complete Randomized Design consisting of 2 factors with 2 replications, the first factor is the proportion of wheat flour : coconut dregs flour (100: 50; 100: 100; 50: 150) and second factor is the addition of egg yolks (120; 130; 140 grams).The results showed that the best treatment on the proportion of wheat flour flour coconut dregs: 100: 100 and the addition of egg yolk 140 grams, which produces coconut cookies with moisture content = 4,018% protein = 9,212%, fat content = 17,232%, crude fibre content = 11,683%, texture = 0,458 mm grams/sec and organoleptic flavor 4,55/(love-love), color 4.25/(like-like) texture 4.6/(like-very like)   Keyword : cookies, coconut fibres flour, egg yolks     Abstrak   Cookies merupakan jenis makanan ringan yang dipanggang yang terbuat dari adonan lunak yang berkadar lemak tinggi, renyah dan bila dipatahkan penampang potongannya bertekstur kurang padat. Cookies di pasaran kandungan seratnya sangat rendah, sehingga pada penelitian ini ditambahkan tepung ampas kelapa (yang mengandung 12% serat kasar). Penambahan tepung ampas kelapa menyebabkan cookies menjadi keras, sehingga perlu penambahan kuning telur untuk meningkatkan kerenyahan cookies dan juga berfungsi sebagai emulsifier. Penelitian ini bertujuan untuk mengetahui pengaruh proporsi tepung terigu:tepung ampas kelapa dan penambahan kuning telur terhadap sifat fisik, kimia dan organoleptik cookies kelapa.Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) pola faktorial yang terdiri dari 2 faktor dengan 2 kali ulangan, faktor I adalah proporsi tepung terigu:tepung ampas kelapa (100:50; 100:100; 50:150) dan faktor II adalah penambahan kuning telur (120; 130; 140 gram).Hasil penelitian menunjukkan bahwa perlakuan terbaik terdapat pada proporsi tepung terigu:tepung ampas kelapa 100:100 dan penambahan kuning telur 140 gram, yang menghasilkan cookies kelapa dengan kadar air= 4,018% kadar protein =9,212%, kadar lemak= 17,232%, kadar serat kasar= 11,683%, tekstur = 0,458 mm gram/detik dan uji organoleptik rasa 4,55/(suka-sangat suka), warna 4,25/(suka-sangat suka) tekstur 4,6/(suka-sangat suka).   Kata kunci : cookies, tepung ampas kelapa, kuning telur
EVALUASI PROSES FERMENTASI PADA KUALITAS TEMPOYAK (Fermentation Process Evaluationo on Tempoyak Quality)
Jurnal Teknologi Pangan Vol 8, No 1: Juni 2014
Publisher : UPN VETERAN JAWA TIMUR

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33005/jtp.v8i1.478

Abstract

Abstract Tempoyak is made by spontaneous fermentation and manufacturing is done with the addition of salt to the durian flesh and subsequently fermented anaerobically for 3-7 days. The main problem was having on the product tempoyak taste too sour, so the manufacture tempoyak in Kalimantan (especially in Ketapang District), the addition of sugar. The addition of sugar gave a sweet taste and served as a substrate for lactat acid bacterial growth that is expected to speed up the fermentation process. The addition of sugar also serves as a substrate for the growth of lactic acid bacteria and provide a bright and attractive colors. The addition of sugar to speed up the fermentation process because the role of sugar as a substrate for the growth of bacteria that can convert sugar into alcohol and CO2. The research aimed to study the effect of the addition of sugar and fermentation time on the changing of the chemical, microbiological and organoleptic during fermentation tempoyak and determine the best treatment combination between added sugars and fermentation time on the quality tempoyak. This method used a factorial completely randomized design with two factors and two replications. The first factor is the addition of sugar to the concentration (0%, 3%, and 6%) and the second factor is the length of fermentation (0 days, 5 days, 10 days, 15 days, and 20 days). The results showed that the best treatment outcomes in treatment is the addition of 6% sugar and fermentation time 5 days, which resulted in tempoyak with 61.500% moisture content, water activity of 0.835, total sugars 6,502%, 1,719% total acid, total lactic acid bacteria 7, 4976 log CFU / ml, 1.605% alcohol content, crude fiber content of 2.46% and 4.17 organoleptic test of the texture (soft), 2.20 color (yellow), aroma 4.80 (like) and the sense of 4.73 ( like).   Keywords: Fermentation, Tempoyak, quality, sugar   Abstrak T 84 empoyak merupakan produk makanan yang dibuat dengan cara fermentasi spontan dan pembuatannya dilakukan dengan penambahan garam pada daging buah durian dan selanjutnya difermentasi secara anaerob selama 3 – 7 hari. Permasalahan utama pada produk tempoyak adalah mempunyai rasa yang terlalu asam, sehingga pembuatan tempoyak di Kalimantan (khususnya di Kabupaten Ketapang), dilakukan penambahan gula. Penambahan gula pada pembuatan tempoyak selain untuk memberikan cita rasa yang manis juga berperan sebagai substrat bagi pertumbuhan bakteri asam lakat sehingga diharapkan dapat mempercepat proses fermentasi. Penambahan gula juga berfungsi sebagai substrat bagi pertumbuhan bakteri asam laktat serta memberi warna yang cerah dan menarik. Selain itu penambahan gula dapat mempercepat proses fermentasi karena peranan gula sebagai substrat bagi pertumbuhan bakteri sehingga dapat merubah gula menjadi alkohol dan CO2. Tujuan penelitian ini adalah mempelajari pengaruh penambahan gula dan lama fermentasi terhadap perubahan sifat kimia, mikrobiologi, dan organoleptik selama fermentasi tempoyak dan mengetahui kombinasi perlakuan terbaik antara penambahan gula dan lama fermentasi terhadap kualitas tempoyak. Metode penelitian ini menggunakan Rancangan Acak Lengkap pola faktorial dengan 2 faktor dan 2 kali ulangan. Faktor pertama yaitu penambahan gula dengan konsentrasi (0%, 3%, dan 6%) dan faktor kedua adalah lama fermentasi (0 hari, 5 hari, 10 hari, 15 hari, dan 20 hari). Hasil penelitian menunjukkan bahwa hasil perlakuan yang terbaik adalah pada perlakuan penambahan gula 6 % dan lama fermentasi 5 hari, yang menghasilkan tempoyak dengan kadar air 61,500%, aktivitas air 0,835, total gula 6.502 %, total asam 1,719%, total bakteri asam laktat 7,4976 log CFU/ml, kadar alkohol 1,605%, kadar serat kasar 2,46% dan uji organoleptik terhadap tekstur 4,17 (lembut), warna 2,20 (kuning), aroma 4,80 (suka) dan rasa 4,73 (suka).   Kata Kunci: Fermentasi, Tempoyak, kualitas, gula
PEMBUATAN ES KRIM RUMPUT LAUT (Phaeophyceae) (The Making Ice Cream Seaweed (Phaeophyceae))
Jurnal Teknologi Pangan Vol 8, No 1: Juni 2014
Publisher : UPN VETERAN JAWA TIMUR

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33005/jtp.v8i1.471

Abstract

Abstract Ice cream is an emulsion o/w system. in the manufacture of ice cream can occur the formation of ice crystals in ice cream are rough which usually occurs due to freezing repeatedly. The formation of large ice crystals and a sandy texture that can be prevented by the addition of flour, seaweed, mostly contain karaginan. While adding the butter to form a soft texture that is the goal of this research is to know the influence of the addition of seaweed flour and butter in the manufacture of ice-cream are favored by consumers. The research design used is (Completely Random Design) with two factors, namely the addition of seaweed flour type of Brown algae (phaeophyceae), 5%, 10%, 15% and butter 2.5%, 5%, 7.5%.The results can be concluded that the addition of flour seaweed 5 % and butter 7.5 % results that favored the panel with levels of fat 35,34 %, levels of iod 0,0137 %, levels of coarse fiber 3,61 %, overrun 57,11 %, the texture of 94, a sense of 88,5 and color of 94.   Keyword : ice cream, seaweed flour, butter     Abstrak Es krim merupakan sistem emulsi o/w. Pada pembuatan es krim dapat terjadi pembentukan kristal es yang kasar dalam es krim yang biasanya terjadi karena pembekuan yang berulang-ulang. Pembentukan kristal es yang besar dan tekstur yang berpasir dapat dicegah dengan penambahan tepung rumput laut yang sebagian besar mengandung karaginan. Sedangkan penambahan mentega berfungsi untuk membentuk tekstur yang lembut Tujuan dari Penelitian ini adalah untuk mengetahui pengaruh penambahan tepung rumput laut dan mentega dalam pembuatan es krim yang disukai oleh konsumen. Rancangan penelitian yang digunakan adalah RAL (Rancangan Acak Lengkap) dengan 2 faktor yaitu Penambahan tepung rumput laut jenis ganggang coklat (phaeophyceae), 5%, 10%, 15% dan mentega 2,5%, 5%, 7,5%. Hasil Penelitian dapat disimpulkan bahwa penambahan tepung rumput laut 5% dan mentega 7,5% memberikan hasil yang disukai panelis dengan kadar lemak 35,34%, kadar iod 0,0137%, Kadar serat kasar 3,61%, Overrun 57,11%, tekstur 94, rasa 88,5 dan warna 94.   Kata kunci : es krim, tepung rumput laut, mentega
PEMBUATAN BUBUK SARI BUAH MARKISA DENGAN METODE “Foam-Mat Drying” (The Making Markisa Juice Powder using Foam Mat Drying Method)
Jurnal Teknologi Pangan Vol 8, No 1: Juni 2014
Publisher : UPN VETERAN JAWA TIMUR

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33005/jtp.v8i1.472

Abstract

Abstract Markisa juice is a product that has a save relatively short time. One of the efforts to extend the save and simplify the transport process of markisa juice was by drying using a Foam mat drying method , thus obtained powder extract of markisa fruit. Foam mat drying- Method need foamed substance a Tween 80, for the formation of foam. Another effort is by the addition of fillers, namely Dekstrin, which can speed up the drying process, increasing the total solids, nutrients due to prevent damage during heat drying, coating the flavour components and enlarge the volume. This research aims to know the influence of addition Tween 80 and Dekstrin for physical properties, chemical and organoleptic markisa juice powder with Foam mat drying-. Method. The results of this research are tested using a Factorial Completely Randomized Design consisting of 2 factors with two replications, the first factor is the addition of Dekstrin (40%; 45%; 50% b/v) and the second factor is the addition of Tween 80 (0.05%; 0.1%; 0.15% v/v). The results showed that the best treatment is the addition of Dekstrin as much as 40% b/v Tween 80 and as much as 0.15% v/v, which produces powdered extract of markisa fruit with yield = 17,715%, water content = 3,81%, total of sugar = 77,2490%, levels of vitamin C = 17, 27mg/g, total dissolved solids = 42,81%, reabsorbsi water vapor = 35,7650%, and solubility = 99,545%.   Keyword : Markisa, Dekstrin, foam mat drying   Abstrak Sari buah markisa adalah produk minuman yang memiliki daya simpan yang relatif singkat. Salah satu upaya untuk memperpanjang daya simpan dan memudahkan proses transportasi sari buah markisa adalah dengan cara pengeringan dengan menggunakan metode Foam-mat drying, sehingga diperoleh bubuk sari buah markisa. Metode Foam-mat drying membutuhkan zat pembuih yaitu Tween 80, yang berfungsi sebagai pendorong pembentukan busa. Upaya yang lain adalah dengan penambahan bahan pengisi yaitu Dekstrin, yang dapat mempercepat proses pengeringan, meningkatkan total padatan, mencegah kerusakan zat gizi akibat panas selama pengeringan, melapisi komponen flavour dan memperbesar volume. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan Dekstrin dan Tween 80 terhadap sifat fisik, kimia dan organoleptik bubuk sari buah markisa dengan metode Foam-mat drying. Hasil Penelitian ini diuji menggunakan Rancangan Acak Lengkap (RAL) faktorial yang terdiri dari 2 faktor dengan 2 kali ulangan, faktor I adalah penambahan Dekstrin (40%; 45%; 50% b/v) dan faktor II adalah penambahan Tween 80 (0,05%; 0,1%; 0,15% v/v). Hasil penelitian menunjukkan bahwa perlakuan terbaik terdapat pada penambahan Dekstrin sebanyak 40% b/v dan Tween 80 sebanyak 0,15% v/v, yang menghasilkan bubuk sari buah markisa dengan rendemen =17,715%, kadar air = 3,81%, total gula = 77,2490%, kadar vitamin C = 17,27mg/g, total padatan terlarut = 42,81%, reabsorbsi uap air = 35,7650%, dan kelarutan = 99,545%.   Kata kunci : markisa, dekstrin, foam mat drying
ISOLASI PROTEIN BIJI LAMTORO GUNG (Leucaena leucocephala) MENGGUNAKAN CAIRAN RUMEN DOMBA
Jurnal Teknologi Pangan Vol 8, No 1: Juni 2014
Publisher : UPN VETERAN JAWA TIMUR

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33005/jtp.v8i1.480

Abstract

Abstract Proteins are needed in the community, either as a direct intake in the body and is used in food products to improve their quality. Proteins in food can be isolated using several methods, one can use the method of enzymatic hydrolysis. The purpose of this study was to determine the effect of enzyme concentration and rumen fluid incubation time of the protein content and functional properties. This research was conducted using a variable 2 factors: The first factor enzyme concentrations: 0%, 40%, 80% and 100%. Factor II incubation time: 24 hours and 48 hours. The higest yield protein results was obtained Leucaena gung seed protein concentrates on the concentration of enzyme treatment of rumen fluid (10ml / 100g) and a 24-hour incubation time has a dry weight protein content 56.30%, on oil absorption capacity of 1.58 ml / g, the power of froth 11 , 56%, while for the water absorption of 3.42 ml / g, a density of 0.56 g Kamba / ml, the power emulsion 52.75%, water content 6.39% best results obtained from the treatment of the sheep rumen fluid concentrations of enzyme (10ml / 100g) and incubation time of 48 hours Keywords: Proteins, enzymes rumen, Lamtoro gung, incubation   Abstract Protein banyak dibutuhkan dalam masyarakat, baik sebagai asupan langsung dalam tubuh maupun digunakan dalam produk pangan untuk meningkatkan kualitasnya. Protein dalam bahan pangan dapat diisolasi menggunakan beberapa metode, salah satunya dapat menggunakan metode hidrolisis enzimatis. Tujuan penelitian ini adalah untuk mengetahui pengaruh konsentrasi enzim cairan rumen domba dan lama inkubasi terhadap kadar protein dan sifat fungsional dari pekatan protein biji lamtoro gung. Penelitian ini dilakukan menggunakan variable 2 faktor, yaitu : Faktor I konsentrasi enzim : 0%, 40%, 80% dan 100%. Faktor II lama inkubasi: 24 jam dan 48 jam. Hasil penelitian terbaik didapatkan pekatan protein biji lamtoro gung tertinggi pada perlakuan konsentrasi enzim cairan rumen domba (10ml/100gr) dan lama inkubasi 24 jam memiliki kadar protein berat kering 56,30%, daya serap minyak 1,58 ml/gr, daya buih 11,56%, sedangkan untuk daya serap air 3,42 ml/gr, densitas kamba 0,56 gr/ml, daya emulsi 52,75%, kadar air 6,39% hasil terbaik didapatkan dari perlakuan konsentrasi enzim cairan rumen domba (10ml/100gr) dan lama inkubasi 48 jam. Kata Kunci: Protein, enzim rumen, Lamtoro gung, inkubasi
PEMBUATAN PERMEN JELLY NANAS DENGAN PENAMBAHAN KARAGENAN DAN GELATIN (The Making Pineapple Jelly Candy With Carrageenan and Gelatin Addition)
Jurnal Teknologi Pangan Vol 8, No 1: Juni 2014
Publisher : UPN VETERAN JAWA TIMUR

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33005/jtp.v8i1.473

Abstract

ABSTRACT   Pineapple is one of the horticultural commodity, has acid until sweet taste and vitamine C. jelly candy is soft candy made from fruit juice with carrageenan, sucrose, fructose and gelatin addition on the quality of pineapple jelly candy has been conducted. This research used randomixed completely design consisting of two factors and two replications. The first factor is gelatin addition (2,0%, 4,5%, 7,0% and 9,5%) and the second factor is carrageenan addition (0,5%, 1,25%, 2,0% and 2,75%). The best treatment is combination of carrageenan 0,5% and gelatin 7%. This pineapple jelly candy product has water content 10,64% reduction sugar 11,25%, vitamine C 11,42%, texture 0,361 mm/gr.det, taste score 4,33; masticaded score 4,47. Keyword : Jelly candy, carrageenan, fruit juice, gelatin.   ABSTRAK   Buah nanas merupakan salah satu komoditas hortikultural mempunyai rasa masam sampai manis dan mengandung vitamin C. Permen jelly adalah permen lunak, teruat dari sari buah nanas dengan tambahan karagenan, gelatin, gula dan fruktosa. Tujuan dari penelitian ini untuk mengetahui pengaruh dari penambahan karegenan dan gelatin agar dihasilkan permen jelly nanas yang bermutu. Rancangan penelitian menggunakan rancangan acak lengkap faktorial, dua faktor dan dua ulangan. Faktor pertama penambahan gelatin (2,0%, 4,5%, 7,0% dan 9,5%) dan faktor kedua penambahan karagenan (0,5%, 1,25%, 2,0% dan 2,75%). Hasil penelitian terbaik pada kombinasi gelatin 0,5% dan karagenan 7,0%. Produk permen jelly nanas mempunyai kadar air 10,64%, gula reduksi 11,25%, vitamin C 11,42, tekstur 0,361 mm/gr.det, nilai rasa 4,33 dan nilai daya kunyah 4,47. Kata kunci : permen jelly, karagenan, sari buah, gelatin.

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