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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 351 Documents
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Pembuatan Selai Salak (Salacca edulis reinw) : Kajian Dari Penambahan Natrium Benzoat Dan Gula Yang Tepat Terhadap Mutu Selai Salak Selama Penyimpanan
Jurnal Teknologi Pangan Vol 3, No 1: Juni 2009
Publisher : UPN VETERAN JAWA TIMUR

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33005/jtp.v3i1.423

Abstract

This research aimed to define a proper concentration of preservative and sugar added for “selai salak” storage-life. This research used random block design which was containing two factors treatment with three (3) times repeating. First factor was the concentration of preservative (A1 = 0%, A2 = 0,05% and A3 = 0,1%). Second factor was concentration of sugar (B1 = 55% and  B2 = 75%. It will be analysed at first day and 30th day. The parameters would be analysed were water contain and sum micro-organism, also hedonic test.    The result showed that the best alternative processing of A1B2 (0%  natrium benzoat and 75% sugar) with pay off 21,91 based on product quality (water contain, sum micro-organism and hedonic test).Key words: ‘selai salak’, preservative, polyethylene, polypropylene and vacuum
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
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
KONTAMINASI MIKROBA PADA TERASI YANG BEREDAR DI PASAR WILAYAH SURABAYA TIMUR (Microbial Contamination on the shrimp paste distributed in the traditional market of East Surabaya)
Jurnal Teknologi Pangan Vol 7, No 1: Juni 2013
Publisher : UPN VETERAN JAWA TIMUR

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33005/jtp.v7i1.485

Abstract

Abstract Shrimp paste is fermented fish or shrimp-shaped solid and red which is known serves as flavoring ingredients and cuisine of the condiment maker. Processing shrimp paste is done traditionally in General has not met the standards of good quality, in terms of nutrition, sensory and its well-preserved power value. A problem that may occur is contamination by pathogenic microorganisms, the use of a food additive is banned in shrimp paste. The purpose of this research is to find out whether there was contamination by e. coli and s. aureus in the shrimp paste that is circulating in some markets in the of East Surabaya. Hopefully this research can provide information about food safety shrimp paste to the community at large.In previous research, sampling was done prior to the survey. A Survey was conducted of shrimp paste products in circulation in some markets in the region East of Surabaya, then conducted sampling of 12 brands of shrimp paste with code AF, AN, AR, IM, RF, LS, AW, SW, DE, IA, RA, and BI. The samples analyzed some parameters which are essential in the laboratory. As a comparison the quality Criteria used shrimp paste (SII. 0540 81). On 12 samples of shrimp paste that is analyzed, s. aureus was found in 10 samples of shrimp paste and two samples were not found s. aureus, which in Terms of quality shrimp paste should not be contained s. aureus. All samples contained e. coli bacteria that should not be on a shrimp paste (SII. 0540 81). Keyword : shrimp paste Staphylococcus aureus, Escherichia coli   Abstrak Terasi merupakan hasil fermentasi ikan atau udang berbentuk padat dan berwarna merah yang dikenal berfungsi sebagai penyedap masakan dan bahan pembuat sambal. Pengolahan terasi yang dilakukan secara tradisional pada umumnya belum memenuhi standar mutu yang baik, ditinjau dari segi gizi, nilai sensoris dan daya awetnya. Masalah yang mungkin terjadi adalah kontaminasi oleh mikroorganisme patogen, penggunaan bahan tambahan makanan yang dilarang pada terasi. Tujuan penelitian ini adalah untuk mengetahui ada tidaknya kontaminasi oleh E. coli dan S. aureus pada terasi yang beredar di beberapa pasar kecamatan di wilayah Surabaya Timur. Diharapkan penelitian ini dapat memberikan informasi tentang keamanan pangan terasi kepada masyarakat pada umumnya. Pada penelitian sebelumnya, sebelum dilakukan pengambilan sampel dilakukan survey. Survey dilakukan terhadap produk terasi yang beredar di beberapa pasar kecamatan di wilayah Surabaya Timur, kemudian dilakukan pengambilan sampel yaitu 12 merk terasi dengan kode AF, IM, AR, AN, RF, LS, SW, DE, AW, RA, IA, dan BI. Sampel – sampel tersebut dianalisa beberapa parameter yang penting di laboratorium. Sebagai pembanding digunakan Syarat Mutu Terasi (SII. 0540 – 81). Pada 12 sampel terasi yang dianalisa, S. aureus ditemukan pada 10 sampel terasi dan dua sampel tidak ditemukan S. aureus, yang pada Syarat Mutu Terasi seharusnya tidak boleh terdapat S. aureus. Semua sampel mengandung bakteri E. coli yang seharusnya tidak boleh ada pada terasi (SII. 0540 – 81).   kata kunci : terasi, Staphylococcus aureus, Escherichia coli
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 LAMA PERENDAMAN DAN KONSENTRASI KALSIUM HIDROKSIDA PADA MANISAN PEPAYA (Assessment During Soaking and Calcium hydroxide Concentration of Papaya Fruit Candy)
Jurnal Teknologi Pangan Vol 9, No 1: Juni 2015
Publisher : UPN VETERAN JAWA TIMUR

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33005/jtp.v9i1.468

Abstract

ABSTRACT Papaya candy  is slice shape food of made from slice fresh papaya to give sugar and drying. Slice papaya is soking in calcium hydroxide solution made slice papaya hard. This research was conducted to evaluated the concentration and duration soaking calcium hydroxide solution on the quality papaya candy. The method of this research was laboratory experiment with factorial completely randomized desing consisting of two factors and two replication. The first factor is soaking duration (5, 10, 15 and 20 minutes) and the second factor was  calcium hydroxide concentration (2%, 3%, 4% and 5%). The best treatment was combination of  calcium hydroxide contration 3% and 10 minutes soaking. This papaya candy product had yield 38,33%, water content 23,71%, betha carotene 105,6 IU,  reduction sugar 16,16%, vitamine C 34,31 mg/100 g calcium content 1,2%, texture 0,008 mm/gr. det, taste score 202,5,  color score 247,5 and texture score 261,5. Keyword : calcium hydroxide concentration, soaking duration, slice, papaya candy.     ABSTRAK   Manisan kering pepaya merupakan makanan olahan atau awetan yang dibuat dari irisan pepaya segar, diberi gula dan dikeringkan. Agar teksturnya keras perlu direndam dalam larutan kalsium hidroksida, Penelitian ini bertujuan mengetahui kombinasi antara konsentrasi larutan kalsium hidroksida dan waktu perendaman. Penelitian dilakukan di laboratorium dengan menggunakan metode rancangan acak lengkap pola faktorial dengan dua faktor dandua kali ulangan. Faktor pertama waktu perendaman (5, 10, 15 dan 20 menit) dan faktor kedua konsentrasi kalsium hidroksida (2%, 3%, 4% dan %5). Hasil penelitian terbaik pada kombinasi waktu perendaman 10 menit dan konsentrasi kalsium hidroksida 3%, dengan rendemen 38,33%, kadar air 23,71%, beta karoten 105,6 IU, vitamin C 34,31 mg/100 g, kadar gula reduksi 16,16%, kadar kalsium 1,2%, tekstur 0,008 mm/g.det.,rasa 202,5, warna 247,5 dan tekstur 261,5.   Kata kunci : konsentrasi kalsium hidroksida, waktu perendaman, irisan, manisan    pepaya.
Perubahan Sifat Organoleptik Tahu Selama Penyimpanan Pada Suhu Kamar (The changing characteristic of Tofu Organoleptik During Storage at room temperature)
Jurnal Teknologi Pangan Vol 7, No 1: Juni 2013
Publisher : UPN VETERAN JAWA TIMUR

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33005/jtp.v7i1.488

Abstract

P { margin-bottom: 0.08in; } Abstract The development of the industry tofu at this moment is still stuck on the issue of the limited keep out capacity. For eligible regular conditions, consumed on tofu last only about 10 minutes at room temperature, more of the time usually have become sour and then rot and unfit for consumption. To extend the save process is done preserving tofu that soaking in water and soaking in turmeric 7% solution for 90 minutes. Soaking tofus Microbe shows growth in water of 4,48 log CFU/g of storage during 24 hours. Soaking in solution tofu turmeric 7% showed growth of microbes of 3,421 log CFU/g of storage during 24 hours. The purpose of this study was to examine whether there is influence between preserving methods tofu to total total bacteria, Escherichia coli, Salmonella out of storage for a total of 0, 12, 24, 36 and 48 hours at room temperature, and to tofu of any growth of Eschericia coli, Salmonella, as well as the changing nature of the organoleptik tofu during storage at room temperature. The results showed that there is a real difference between the control and the preservation of two methods of total microbes on storage 12-48 hours, a total of Escherichia coli on storage 24-48 hours and a total of Salmonella on storage 24-48 hours. There is no real difference between the control and the preservation of the total microbial method on storage 0 hours, the total storage on Escherichia coli 0-12 hours and a total of Salmonella on storage 0-12 hours. Tofu the controls have the Save 12 hours with a total of 3,437 bacteria log CFU/gr, E coli 2,021 log CFU/g of Salmonella, 0 log CFU/g of average, the smell of 1,267 (no foul – rather foul), 1,133 appearance average (not slimy-somewhat slimy), average 3,733 texture (a little loud-soft). Know that water soaked can still be consumed up to 24 hours and has a total of 3,414 bacteria log CFU/gr, E coli 2,276 log CFU/g of Salmonella, 0 log CFU/g, average smell 2 (bit rot) 1.2 appearance average (not slimy-somewhat slimy), average 4 texture (soft). Know the soaking solution of 7% for 90 turmeric can be consumed up to 36 hours and has a total of 3,491 bacteria log CFU/gr, E coli 2,203 log CFU/g of Salmonella, 0 log CFU/g of average, the smell of 1,267 (no foul – rather foul), an average of 2.2 to be portrayed (somewhat slimy-slimy), an average of 2,600 texture (rather loud)   Keyword : Escherichia coli, Salmonella, tofu   Abstrak Pengembangan industri tahu pada saat ini masih terbentur pada masalah terbatasnya daya simpan tahu. Untuk layak dikonsumsi pada kondisi biasa, tahu hanya bertahan sekitar 10 jam pada suhu kamar, lebih dari waktu tersebut biasanya sudah menjadi asam kemudian membusuk dan tidak layak dikonsumsi. Untuk memperpanjang masa simpan tahu dilakukan proses pengawetan yaitu perendaman dalam air dan perendaman dalam larutan kunyit 7% selama 90 menit. Perendaman tahu dalam air menunjukkan pertumbuhan mikroba sebesar 4,48 log CFU/gr selama penyimpanan 24 jam. Perendaman tahu dalam larutan kunyit 7% menunjukkan pertumbuhan mikroba sebesar 3,421 log CFU/gr selama penyimpanan 24 jam. Tujuan penelitian ini adalah mengkaji ada tidaknya pengaruh antara metode pengawetan tahu terhadap total bakteri, total Escherichia coli, total Salmonella tahu selama penyimpanan 0, 12, 24, 36 dan 48 jam pada suhu kamar, dan untuk mengetahui adanya pertumbuhan Eschericia coli, Salmonella, serta perubahan sifat organoleptik tahu selama penyimpanan pada suhu kamar. Hasil penelitian menunjukkan bahwa terdapat beda nyata antara kontrol dan dua metode pengawetan terhadap total mikroba pada penyimpanan 12-48 jam, total Escherichia coli pada penyimpanan 24-48 jam dan total Salmonella pada penyimpanan 24-48 jam. Tidak terdapat beda nyata antara kontrol dan metode pengawetan terhadap total mikroba pada penyimpanan 0 jam, total Escherichia coli pada penyimpanan 0-12 jam dan total Salmonella pada penyimpanan 0-12 jam. Tahu pada kontrol mempunyai masa simpan 12 jam dengan total bakteri 3,437 log CFU/gr, E coli 2,021 log CFU/gr, Salmonella 0 log CFU/gr, rata-rata bau 1,267 (tidak busuk-agak busuk), rata-rata kenampakan 1,133 (tidak berlendir-agak berlendir), rata-rata tekstur 3,733 (agak keras-lunak). Tahu yang direndam air masih dapat dikonsumsi sampai 24 jam dan memiliki total bakteri 3,414 log CFU/gr, E coli 2,276 log CFU/gr , Salmonella 0 log CFU/gr, rata-rata bau 2 (agak busuk), rata-rata kenampakan 1,2 (tidak berlendir-agak berlendir), rata-rata tekstur 4 (lunak). Tahu dengan perendaman larutan kunyit 7% selama 90 dapat dikonsumsi sampai 36 jam dan memiliki total bakteri 3,491 log CFU/gr, E coli 2,203 log CFU/gr, Salmonella 0 log CFU/gr, rata-rata bau 1,267 (tidak busuk-agak busuk), rata-rata kenampakan 2,2 (agak berlendir-berlendir), rata-rata tekstur 2,600 (agak keras-keras)   Kata kunci : Escherichia coli, Salmonella, tahu
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

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