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Jurnal Teknologi Pangan dan Gizi
Published by Universitas Katolik Widya Mandala Surabaya
ISSN : -     EISSN : -     DOI : -
Core Subject : Science,
Computer Science & IT
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Articles 7 Documents
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Search results for , issue "Vol 12, No 2 (2013)" : 7 Documents clear
PENGARUH PENAMBAHAN TEPUNG MENJES TERHADAP SIFAT FISIK DAN ORGANOLEPTIK NUGGET AYAM Yahya, Ellen; Suseno, Thomas Indarto Putut; Setijawati, Erni
Jurnal Teknologi Pangan dan Gizi Vol 12, No 2 (2013)
Publisher : Widya Mandala Surabaya Catholic University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (339.548 KB) | DOI: 10.33508/jtpg.v12i2.1485

Abstract

Chicken nugget is a processed chicken product, cooked made from a mixture of ground chicken meat were given coating, with or without the addition of other ingredients and permitted food additives. Chicken nuggets are a popular food product, but chicken nugget has the disadvantage that has a low fiber content. Lack of fiber content can be improved by adding menjes flour on chicken nuggets. Menjes flour have a high fiber content, which is 61.55%, has a savory flavor, widely available and affordable price. The design of the study is a randomized block design (RBD) with one factor, seven level of menjes flour concentration of 0%, 1.5%, 3%, 4.5%, 6%, 7.5% and 9 % with three times repeated. Parameter study include WHC, pH, moisture content, fiber content, texture (hardness, springiness, cohesiveness, fractubility, gumminess and chewiness), and product preferences in organoleptic (juiceness, texture and flavor). The data will be analyzed by Analysis of Variance (ANOVA) at α = 5% and further testing is test DMRT (Duncan's Multiple Range Test) at α = 5% when there are significant differences between treatments. The result showed that the difference variation in addition of menjes flour was significantly affected (α = 5%) against moisture, WHC, texture (hardness and cohesiveness). Variation in addition of menjes flour also significantly affected to product organoleptic including flavor, texture, and juiceness. Larger addition of menjes flour increasing moisture content and hardness, but decreasing WHC, cohesiveness and panelist preference. The best treatment was obtained at addition 1.5% menjes flour with 160% WHC, 55.82% moisture content, 9534.204 g hardness, 0.637 cohesiveness, and 2.09% dietary fiber.
PENGARUH WAKTU PENGUKUSAN JAGUNG KUNING HIBRIDA DAN LAMA PENYIMPANAN DINGIN SUSU KEDELAI JAGUNG TERHADAP SIFAT FISIK DAN ORGANOLEPTIKNYA Loekito, Okky Purnama; Marsono, Yustinus; Srianta, Ignatius
Jurnal Teknologi Pangan dan Gizi Vol 12, No 2 (2013)
Publisher : Widya Mandala Surabaya Catholic University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (0.036 KB) | DOI: 10.33508/jtpg.v12i2.1490

Abstract

Soycorn milk is a beverage from soybean and corn combination. Ratio of soybean and corn is 70:30. The addition of corn reduce beany flavor from soy milk. The starch content in corn affects physical and sensory properties of corn soy milk. Corn starch characteristics change during processing. This study aimed to evaluate the steaming duration of yellow hybrid corn and cold storage time of soycorn milk that obtain soycorn milk with physical and sensory properties that favored by consumers. The results showed steaming duration of yellow hybrid corn and cold storage time of soycorn milk affected its TSS, colloidal stability, and viscosity. The longer corn steaming duration, it increased TSS (9,01%), colloidal stability (2,57%), and viscosity (18,56%) of soycorn milk. The cold storage time of soycorn milk increased its TSS (14,15%) and viscosity (22,11%), whereas the colloidal stability decreased 6,21%. Steaming duration of yellow hybrid corn and cold storage time of soycorn milk affected level preferences for viscosity but did not affect the level preferences for color and flavor of soycorn milk.
KARAKTERISTIK SIFAT FUNGSIONAL KACANG HIJAU KUKUS DENGAN VARIASI WAKTU PENGUKUSAN Trianto, Yoel; Sutedja, Anita Maya; Trisnawati, Chatarina Yayuk
Jurnal Teknologi Pangan dan Gizi Vol 12, No 2 (2013)
Publisher : Widya Mandala Surabaya Catholic University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (0.036 KB) | DOI: 10.33508/jtpg.v12i2.1486

Abstract

Functional properties application of legumes species that including mungbean is basely affected by natural protein and starch complex structure. Steaming become one of several treatments which capable to break complex structure of starch-protein in addition to gelatinize starch and denaturate protein. This become a base of research about the effect of steaming duration on functional properties of mungbean. The factor which will be researched is steaming of mungbean that consists of six levels those are 0 minute, 1 minute, 2 minutes, 3 minutes, 4 minutes, and 5 minutes. Applied parameters include protein solubility, water binding capacity, oil binding capacity, foam forming capacity and stability, emulsion forming capacity and stability. The result reported that best treatment in several parameters consist of protein solubility, emulsion capacity and emulsion stability unsteamed mungbean (0 minute of steaming), whereas best treatment for foaming capacity is 1 minute duration of steaming and best treatment for foaming stability is 5 minutes. The best treatment for water binding capacity and oil binding capacity parameters is 3 minutes duration of steaming.
KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK KERUPUK PADA BERBAGAI PROPORSI TAPIOKA DAN TEPUNG KACANG HIJAU Linardi, Gracia Fransisca; Kuswardani, Indah; Setijawati, Erni
Jurnal Teknologi Pangan dan Gizi Vol 12, No 2 (2013)
Publisher : Widya Mandala Surabaya Catholic University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (205.657 KB) | DOI: 10.33508/jtpg.v12i2.1492

Abstract

Crackers is a popular food in Indonesia. Public appetite for eating crackers continues to increase, so diversification of crackers need to be develop with diversification crackers from mung bean.The purpose of this research is to determine the effect of the proportion between tapioca and mung bean flour on physicochemical and organoleptic properties of mung bean cracker and get the best treatment combination. The materials for mung bean cracker is tapioca and mung bean flour. The different proportion of tapioca and mung bean flour can be affect physicochemical and organoleptic properties of cracker. The design of the study is a single randomized group design, spesifically proportion of tapioca and mung bean flour which consists of six levels and was repeated four times, 9:1, 8:2, 7:3, 6:4, 5:5, and 4:6. The results showed significantly affect the water content of raw and fried crackers, expansion volume, oil absorbtion, fracture, crispness, and organoleptic (taste, color, crispness). The higher proportion of mung bean flour, the lower the moisture content of raw crackers, expansion volume, oil absorption, crispness, and the higher hardness, water content of fried crackers. The best treatment based on organoleptic properties is crackers with proportion of tapioca : mung bean flour at 8:2 (T8H2).
PENGARUH WAKTU PENGUKUSAN JAGUNG KUNING DAN PEMANASAN SUSU KEDELAI JAGUNG TERHADAP SIFAT FISIKOKIMIA DAN ORGANOLEPTIK PRODUK Purwanegara, Grace; Trsinawati, Chatarina Yayuk; Srianta, Ignatius
Jurnal Teknologi Pangan dan Gizi Vol 12, No 2 (2013)
Publisher : Widya Mandala Surabaya Catholic University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (203.424 KB) | DOI: 10.33508/jtpg.v12i2.1488

Abstract

The aim of this research is to study the effects of the time of steaming corn and heating treatment on physicochemical and sensory properties of soy-corn milk. Level of the time of steaming corn were 15 minutes, 30 minutes, and 45 minutes while the method of heating soy-corn milk made with pasteurization and sterilization. The results showed that time of steaming corn affects total sugars, protein content, and colloidal stability of soy-corn milk. The longer time of steaming corn, the increased levels of total sugars, protein content, and colloidal stability of soy-corn milk occured. Heating treatment affects total dissolved solids, total sugar content, viscosity and colloidal stability of soy-corn milk. An open heating method of pasteurization produced higher total dissolved solids, total sugar content, viscosity and colloidal stability than those of sterilization method. The time of steaming corn and heating method of soy-corn milk has no effect on appearance and taste preferences.
PEMBUATAN YOGHURT MURBEI HITAM (MORUS NIGRA L.): PROPORSI SARI BUAH DAN SUSU SAPI TERHADAP KOMPONEN BIOAKTIF DAN VIABILITAS BAKTERI ASAM LAKTAT SELAMA PENYIMPANAN Oeitanto, Andy; Nugerahani, Ira; Kusumawati, Netty
Jurnal Teknologi Pangan dan Gizi Vol 12, No 2 (2013)
Publisher : Widya Mandala Surabaya Catholic University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (406.831 KB) | DOI: 10.33508/jtpg.v12i2.1489

Abstract

Yoghurt is made from milk processing through fermentation by Lactic Acid Bacteria (LAB), Lactobacillus bulgaricus and Streptococcus thermophilus. Adding black mulberry’s juice can improve yoghurt’s functional characteristic through anthocyanin. Bioactive compounds was known unstable on storage and reportedly capable both to inhibit pathogen bacteria’s and stimulate LAB’s growth. The aim of this research is observe the effects of different proportion of fresh juice and cow’s milk, storage time and the interaction both of them on bioactive compounds and viability of LAB. This research used factorial Randomized Block Design (RBD) with two factors, proportion of fresh juice with fresh cow’s milk 5:95 (M1), 10:90 (M2), 15:85 (M3) % (v/v) and storage time 3 (L1), 10 (L2), 20 (L3) days with three replications. The parameters observed were total phenol, total flavonoid, anthocyanin content, total of LAB and pH as complement data. Data statistically analyzed by ANOVA test (Analysis of Variance) at α = 5% and continued with DMRT (Duncan's Multiple Range Test) at α = 5%. Used different proportion of fruit juice and storage time had significant effect on bioactive compounds and viability of LAB but there is no interaction both of them. The higher level proportion of fresh juice made amount of bioactive compounds increased and viability of LAB decreased. Increased storage time made bioactive compounds and viability of LAB decreased. The amount of bioactive compounds on black mulberry yoghurt after 20 days storage ranged from 49,20-99,14 µg GAE/g yoghurt, 101,91- 146,27 µg CE/g yoghurt, and 7,96-23,89 µg cya-3-glu/g yoghurt with ALT value ranged from 9,4804-9,5997 log cfu/mL and pH 3,877-3,961.
PENGARUH PROPORSI AIR DAN ETANOL SEBAGAI PELARUT TERHADAP AKTIVITAS ANTIOKSIDAN ANGKAK BIJI DURIAN DENGAN METODE PHOSPHOMOLYBDENUM DAN DPPH Subianto, Christine; Srianta, Ignatius; Kusumawati, Netty
Jurnal Teknologi Pangan dan Gizi Vol 12, No 2 (2013)
Publisher : Widya Mandala Surabaya Catholic University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (0.036 KB) | DOI: 10.33508/jtpg.v12i2.1487

Abstract

Angkak is rice fermented product by Monascus sp. Beside rice, durian seeds can be a substrate of Monascus sp. Monascus sp. produces some antioxidant metabolites during fermentation. The purpose of this research investigated the effect of proportion of water and ethanol as solvent for antioxidant activity of durian seeds angkak with phosphomolybdenum and DPPH method. The proportions of water and ethanol as solvents were 100:0 (E0) ; 80:20 (E20) ; 60:40 (E40) ; 40:60 (E60) ; 30:70 (E70) ; and 20:80 (E80) (v/v). ANOVA’s result (α=5%) showed that proportion of water and ethanol as solvent interacted pigment content and antioxidant activity of durian seeds angkak. Yellow pigment was dominant pigmen in durian seeds angkak. Ethanol 40% was most effective solvent and ethanol 80% was not effective solvent to extraction durian seeds angkak pigment. The higher antioxidant activity of durian seeds angkak was ethanol 40% (0,5876 mg AAE/g sample (wb)) for DPPH method and ethanol 0% (6,7899 mg AAE/g sample (wb) and 6,4247 mg GAE/g sample (wb)) for phosphomolybdenum method.

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