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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 13, No 2 (2014)" : 7 Documents clear
PENGARUH KONSENTRASI NATRIUM ALGINAT SEBAGAI PENJERAT SEL Lactobacillus acidophilus FNCC 0051 DAN LAMA PENYIMPANAN TERHADAP JUMLAH SEL YANG TERLEPAS DAN KARAKTER CARRIER Ratnasari, Nike; Kusumawati, Netty; Kuswardhani, Indah
Jurnal Teknologi Pangan dan Gizi Vol 13, No 2 (2014)
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.v13i2.1507

Abstract

The aim of this study is to know the effect of sodium alginate concentration in Lactobacillus acidophilus FNCC 0051 entrapment, refrigeration storage (±5oC) period and interaction of both factors on the number of released cells and carrier’s character (UHT milk). The experimental design used was factorial RBD (Randomized Block Design) design with two factors, sodium alginate concentration (1%, 1,5%, 2%) and storage period (0,10, 20 days). The parameters observed are the number of released cells (Total Plate Count / TPC), pH and total lactic acid of the carrier (UHT milk). The obtained data are statistically analyzed by ANOVA (Analysis of Variance) at α=5% and continued with Duncan’s Real Difference Distance test (Duncan's Multiple Range Test) to determine which level of the treatment that gives a significant differences. Sodium alginate concentration and storage period had significant effect on the number of released cells and carrier’s character (pH and total lactic acid of UHT milk) and there is interaction between both factors. The lower level of sodium alginate concentration increased the number of released cells, decreased pH value and increased total lactic acid. During 20 days storage, the amount of released cells and acidity of carrier increased than 0 and 10 days. Interaction between both factors which give the less number of released cells (3,7948 log cfu/ml) and carrier’s character changes (pH = 6,4767 and total lactic acid= 0,0741 %) is combination of 2% sodium alginate concentration in 0 days storage.
PERBEDAAN KONSENTRASI KARAGENAN TERHADAP SIFAT FISIKOKIMIA DAN ORGANOLEPTIK JELLY DRINK ROSELA-SIRSAK Gani, Yohana Fransisca; Suseno, Thomas Indarto Putut; Surjoseputro, Sutarjo
Jurnal Teknologi Pangan dan Gizi Vol 13, No 2 (2014)
Publisher : Widya Mandala Surabaya Catholic University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (346.207 KB) | DOI: 10.33508/jtpg.v13i2.1508

Abstract

The experimental design is Randomized Block Design with one factor which is carrageenan concentration and seven factor levels which are 0.20%; 0.25%; 0.30%; 0.35%; 0.40%; 0.45%; and 0.50% (m/v) with four replications. The parameters tested are physicochemical test (flow rate, viscosity, pH, and syneresis days 1, 7, and 14 storage) and organoleptic test (color, suction power, and taste). The data is statically analyzed using ANOVA (Analysis of Variance) test at α = 5% and continued by DMRT (Duncan’s Multiple Range Test) at α = 5%. The increase of carrageenan concentration is expected significantly affect the physicochemical and organoleptic properties of rosella-soursop jelly drink. The results from this research showed that increasing the concentration of carrageenan significantly affect the value of flow rate, viscosity, pH, and syneresis days 1, 7, and 14 storage of rosella-soursop jelly drink. The higher the concentration of carrageenan increases the value of viscosity, pH, syneresis days 1, 7, and 14 storage but decreases the value of flow rate. Increasing the concentration of carrageenan significantly affect the value of preferences for color, suction power, and taste of rosella-soursop jelly drink. The best treatment of rosella-soursop jelly drink is addition 0.30% carrageenan concentration and fiber content for rosella-soursop jelly drink with addition of 0.40% carrageenan concentration is 0.66% (wb).
PENGARUH KONSENTRASI STABILIZER HPMC SS12 TERHADAP SIFAT FISIKOKIMIA DAN ORGANOLEPTIK MAYONESSUSU KEDELAI REDUCED FAT Angkadjaja, Anita; Suseno, Thomas Indarto Putut; ., Lynie
Jurnal Teknologi Pangan dan Gizi Vol 13, No 2 (2014)
Publisher : Widya Mandala Surabaya Catholic University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (281.985 KB) | DOI: 10.33508/jtpg.v13i2.1501

Abstract

Mayonnaise also can be made from soymilk in substitution with egg yolk as natural emulsifier and also can reduce the fat content which can be prone to human’s health condition. During the mayonnaise processing, stabilizer, HPMC (Hydroxypropyl Methylcellulose) is need so mayonnaise will become more stable and also resulted in good organoleptic texture. Research is need to know the effect of HPMC to mayonnaise physicochemical and organoleptic texture. The experimental design used is randomized group design with single factor which is SS12 concentration divided into 7 (seven) levels of SS12 concentration and repeated 4 (four) times. The parameters analyzed are emulsion stability, viscocity, density b/v, color, organoleptic, water content, and texture characteristic with Texture Profile Analyzer, pH, and fat content. All data will be processed stastically with ANOVA (Analysis of Variance) on α = 5% and if there is a significance difference, the data will be processed stastically with Duncan’s Multiple Range Test to know the level of concentration which give the most significance difference. The result showed that the difference in the concentration of stabilizer HPMC SS12 was significantly affected of the water content, density, organoleptic (taste) but no significant effect on the pH, viscocity, texture (firmness and cohesiveness), and organoleptic (mouthfeel and appearance). The best treatment was obtained at concentration of 3.5% stabilizer HPMC SS12 with pH 4.75, viscocity 14983.3333 cP, water content 29.35% (wb), density 0.9435 g/mL, firmness 85.9887 N, cohesiveness 67.7812 N, and fat content 47.51%.
PENGARUH JENIS GULA DAN PENAMBAHAN SARI BUAH ANGGUR PROBOLINGGO TERHADAP SIFAT FISIKOKIMIA, VIABILITAS BAKTERI YOGURT, DAN ORGANOLEPTIK YOGURT NON FAT Tanaya, Catherine; Kusumawati, Netty; Nugerahani, Ira
Jurnal Teknologi Pangan dan Gizi Vol 13, No 2 (2014)
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.v13i2.1509

Abstract

Yogurt is a fermented dairy products which is made from milk fermented by Lactobacillus delbrueckii ssp. bugaricus and Streptococcus salivarius ssp. Sugar like isomalt has a lower caloric value than sucrose can be used as an alternative sweetener in Yogurt. The experimental design used Randomized Block Design (RBD) with two factors, sugar as the nest, and Probolinggo’s grapes which nested on sugar used. Type of sugar used was sucrose and isomalt whereas Probolinggo grape extract was added consisting of 3 levels of 5% (v/v), 10% (v/v), and 15% (v/v) with 4 replications. The parameters observed were pH, acidity, syneresis, total lactic acid bacteria and sensory preferences of taste and texture). The obtained data analyzed statistically by ANOVA (Analysis of Varians) at α = 5%. If there was a significant difference, then it was continued by DMRT (Duncan's Multiple Range Test) test to determine which level of treatment that gives significant differences. Different types of sweeteners produced gave no significant effect on pH, acidity, syneresis, ALT, and color but it had significant effect on the taste of Yogurt. While the difference in concentration of grape extract had significant effect for all parameters. As high as grape concentration, pH, acidity, viability of lactic acid bacteria, and color had increased. The best Yogurt from all treatment was sucrose Yogurt with grape extract 15%, which had ALT 9,8 log cfu/mL, pH 4,642, total acid 27,63oSH, syneresis 1,11%,and consumer perception defined as like for color, slightly favored for taste. For best isomalt Yogurt was Yogurt with grape extract 15%, which had ALT 9,8 log cfu/mL, pH 4,610, total acid 27,88oSH, syneresis 1,71%, and consumer perception defined as like for color, rather liked for taste.
SIFAT FISIKOKIMIA DAN ORGANOLEPTIK FLAKE BERAS MERAH DENGAN VARIASI SUHU PEREBUSAN DAN SUHU PENGERINGAN Chandra, Lily; Marsono, Yustinus; Sutedja, Anita Maya
Jurnal Teknologi Pangan dan Gizi Vol 13, No 2 (2014)
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.v13i2.1503

Abstract

Flake is one of a high starch content that might increase the consumption of red rice. Important process are carried out to obtain the desired product of flake is boiling and drying. Variations in boiling and drying temperature affect the characteristics of the desired product. The research design used was randomized block design (RAK) factorial with two factors, the boiling temperature consists of 3 (three) standard treatment R1 (70°C), R2 (80°C), R3 (90°C) and the drying temperature consists of 3 (three) standard treatment K1 (50°C), K2 (60°C), K3 (70°C). Each treatment was repeated 2 times. The parameters tested is moisture content, rehydration, color, hardness, the size and shape of starch granules, organoleptic test (starchy flavor, mouthfeel, flavor with milk) and ash content, protein content, fat content for the best treatment. The data then analyzed using ANOVA at α = 5% to determine whether there is a marked influence on the parameters of the study. If there is a real effect, then continued with DMRT analysis. Drying temperature gave the different to the moisture content of red rice flake. Boiling temperature gave the different to hardness, rehydration, lightness, yellowness, the size and shape of starch granules red rice flake. Variations of boiling and drying temperature resulted in a different in flavor, starchy flavor, and mouthfeel of red rice flake. The best treatment was boiling temperature 80°C and drying temperature 70°C. The product has 5,35% moisture content, 170,06 N hardness, 198,37% rehydration, 48,90 lightness, 16,45 redness, 13,75 yellowness, and sensory evaluation values was 5,60; 5,12 and 5,55 for flavor, starchy flavor, and mouthfeel, respectively.
SUBSTITUSI TERIGU DENGAN TEPUNG LABU KUNING TERHADAP SIFAT FISIK DAN ORGANOLEPTIK MUFFIN Budoyo, Edwin Aleksander Septian; Suseno, Thomas Indarto Putut; Widjajaseputra, Anna Ingani
Jurnal Teknologi Pangan dan Gizi Vol 13, No 2 (2014)
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.v13i2.1505

Abstract

Muffin is one of the preferred foods by all groups of ages. Basically, wheat flour which is used in the muffin manufacturing are the medium flour and weak flour. Muffin is potential to be substituted with low protein flour such as pumpkin flour. Pumpkin flour has a different characteristic with wheat flour such as sugar content, fiber and carotenoid. Those component can determine muffin’s physical properties such as color, browning, flavor, and organoleptic so it is important to determine the effect of substitution to the muffin’s physical and organoleptic properties. The raw material used in this study are pumpkin flour and medium wheat flour. Other ingredients are butter, sugar, eggs, skim milk, vanilla and baking powder. Used research design was Randomized Block Design (RDB) with a single factor, namely the level of substitution of wheat flour by pumpkin flour with seven levels 0%, 5%, 10%, 15%, 20%, 25% and 30% with four replications. The tested parameters were water content, water activity, volume expansion, texture (hardness, springiness, cohesiveness and chewiness), and organoleptic test (color, texture and flavor). Substitution of wheat flour with pumpkin flour influences the water content, water activity, volume expansion, hardness, springiness, chewiness and organoleptic test (color, texture and flavor) with significance level α=5%, but the substitution doesn’t influence cohesiveness. The optimal substitution level is 15%.
PERUBAHAN KADAR SENYAWA BIOAKTIF DAN AKTIVITAS ANTIOKSIDAN BERAS ORGANIK HITAM VARIETAS Jawa DENGAN PENGEMAS POLIPROPILEN SELAMA ENAM BULAN PENYIMPANAN Kohartono, Gabriella; Sutedja, Anita Maya; Widyawati, Paini Sri
Jurnal Teknologi Pangan dan Gizi Vol 13, No 2 (2014)
Publisher : Widya Mandala Surabaya Catholic University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (196.003 KB) | DOI: 10.33508/jtpg.v13i2.1504

Abstract

The importance of health awareness has increased so the consumption of organic products has increased. Java varieties black organic rice is one of the local organic rice grown in Indonesia. Pigmented rice contains bioactive compounds that can act as antioxidants. Rice needs to be packaged to minimize damage and facilitate the storage using polypropylene (PP) packaging. The results showed an increase in the yield, bioactive compounds, and antioxidant activities during storage. The highest yield of black rice (12.08 ± 0.03% dry basis) was at the 4th month. Total phenol of black rice (10.55 ± 0.29 mg Gallic Acid Equivalent/g dry basis) and total anthocyanins (0.04 ± 0.00 mg Cyanidin-3-Glucoside Equivalent/g dry basis) was the highest at 3rd month, total flavonoids (2.10 ± 0.11 mg Catechin Equivalent/g dry basis) at 6th month, the free radical DPPH scavenging (1.53 ± 0.03 mg GAE/g dry basis) activity at 3rd month, and the iron reducing power (31.31 ± 2.05 mg GAE/g dry basis) at 4th month.

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