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INDONESIA
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 14, No 1 (2015)" : 7 Documents clear
PENGARUH LAMA PENYIMPANAN SELAMA DISTRIBUSI DAN PEMASARAN TERHADAP VIABILITAS BAKTERI ASAM LAKTAT DAN TINGKAT KEASAMAN PADA YOGURT MURBEI HITAM (Morus nigra L.) Oktavia, Hana Meliana; Kusumawati, Netty; Kuswardhani, Indah
Jurnal Teknologi Pangan dan Gizi Vol 14, No 1 (2015)
Publisher : Widya Mandala Surabaya Catholic University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (364.372 KB) | DOI: 10.33508/jtpg.v14i1.1514

Abstract

Yoghurt is the product from coagulation of milk that is produced from fermentation process of lactic acid bacteria (LAB), Lactobacillus bulgaricus (LB) and Streptococcus thermophilus (ST). Usually during storage and distribution, the viability of LB and ST decrease. Marketing and distribution method which is done by small scale industry is using combination storage on coolbox with 15oC-20oC during 10 hours and followed by storage on refrigerator with 5oC during 14 hours. The purpose of the research observe the effect of storage time on such condition. The research purposed to observe the effect of storage time during distribution and marketing on the viability of Lactic Acid Bacteria (ST and LB) and acidity levels in black mulberry yogurt. The research based on RBD (Randomized Block Design) single factor: the long of storage during distribution and marketing (1; 5; 9; 13; 17 and 21 days) with 4 replications. The parameters observed were pH, total acid and viability LAB (ST and LB). The data obtained were analyzed statistically with Analysis of Variance (ANOVA) and Duncan Multiple Range Test (DMRT) (α = 0.05). The long of storage during distribution and marketing gave significant affect on the viability of lactic acid bacteria and the acidity of the black mulberry yogurt. The longer of storage time, the lower LAB viability and pH, but higher total acid. The value of black mulberry yoghurt ALT LAB after 21 days of storage 9.1484 log cfu / ml with a pH value of yogurt 3.814, acidity Soxhlet Henkel 95.03 oSH and total of lactic 2.14%. Black mulberry yogurt during 13 days of storage and distribution is qualified to SNI with 9.5148 ALT log cfu/mL and a total of lactid acid 1.97%.
PENGARUH PROPORSI PISANG KEPOK PUTIH (Musa balbisiana T. BBB) DAN DAGING AYAM TERHADAP SIFAT FISIKOKIMIA DAN ORGANOLEPTIK PATTIES AYAM PISANG Hadinoto, Joselyn Tifanny; Utomo, Adrianus Rulianto; Setijawati, Erni
Jurnal Teknologi Pangan dan Gizi Vol 14, No 1 (2015)
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.v14i1.1515

Abstract

The research design used was single factor Randomized Design Group (RAK), with 7 (seven) treatment proportion of white kepok banana and chicken breast meat, with 15%,20%, 25%, 30%, 35%, 40%, and 45% of kepok white banana concentration . Each treatment are repeated 4 (four) times. The parameters tested are water content, water holding capacity, juiciness, texture value (hardness and cohesiveness), starch content, protein content, and organoleptic testing (colour, texture, and taste). The data obtained will be analyzed with ANOVA (Analysis of Variance) at α = 5% in order to determine whether there is a real effect among parameters of the study. If there is any real effect will be followed by DMRT (Duncan’s Mutiple Range Test) for determining the level of treatment that gives a real difference. Best treatment is choosen from spiderweb graphic. The research data showed that additioning “kepok putih” banana gave real effect to water content, water holding capacity, juiciness, cohesiveness, starch content, protein content, and organoleptic testing (colour, texture, and taste). A level panelists for color, texture, and taste in the best sense is on concentration of 30% “kepok putih” banana, with 61,6225 ± 3,2995% water content level, 97,0720 ± 0,24% water holding capacity level, 18,0266 ± 1,41% protein content, 5,6850 ± 2,18% starch content, 11,43% fiber content, hardness (texture value) 6.232,531±948,48 g, cohesiveness (texture value) 1,3850 ± 0,35, with level of panelist of colour 4,93, level of texture 4,96, and level of taste 5,25.
PENGARUH PROPORSI BERAS DAN MAIZENA TERHADAP SIFAT FISIKOKIMIA DAN ORGANOLEPTIK KERUPUK PULI Karjo, Stefani Karin; Suseno, Thomas Indarto Putut; Utomo, Adrianus Rulianto
Jurnal Teknologi Pangan dan Gizi Vol 14, No 1 (2015)
Publisher : Widya Mandala Surabaya Catholic University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (533.964 KB) | DOI: 10.33508/jtpg.v14i1.1511

Abstract

Starch is added in making kerupuk puli as puffable material which holds an important role in the expansive characteristic of the product. In this research, some proportion of rice will be substituted by corn starch as an attempt of diversifying kerupuk puli product in Indonesia. Randomized Block Design is used in this research in four replication, single factor (rice and maize proportion of 100:0, 95:5, 90:10, 85:15, 80:20, and 75:25). Parameters tested are physicochemical characteristics (water content, expansion volume, oil absorption, texture (Hardness and Fracturability)) and organoleptic characteristics (consumer preference test of crispness, taste, and color/visual appearance). Data will be analyzed using ANOVA (α=5%) and (DMRT) (α=5%) to determine the level of treatment which gives a significant difference. Maize has a different starch granule characteristics and amylose amylopectin proportion from rice, therefore it can be allegedly concluded that there will be differences in physicochemical and organoleptic characteristics of products. This research’s purpose is to determine a factor which gives the most preferred characteristic by the consumers. The obtained result shown that there were significant differences of water content of kerupuk before fried, expansion volume, oil absorption, Hardness, Fracturability, and consumer's preference of crispness between factors. The most favorable rice and maize proportion by objective test and consumer's preference test was 75:25, with water content of product before fried 11.48% (5.45% after fried), expansion volume 368.33%, oil absorption 43.32%, Hardness 5.633 N, Fracturability 0.498 N, and consumer's preferences score of color, taste, and crispness are 5.5854, 5.6439, and 5.9915.
PENGARUH PERBEDAAN PENAMBAHAN RUMPUT LAUT Eucheuma cotonii DAN GELATIN DENGAN BERBAGAI KONSENTRASI TERHADAP SIFAT FISIKOKIMIA DAN ORGANOLEPTIK PERMEN JELLY RUMPUT LAUT Chrisella, Angela; Kusumawati, Netty; Suseno, Thomas Indarto Putut
Jurnal Teknologi Pangan dan Gizi Vol 14, No 1 (2015)
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.v14i1.1517

Abstract

One of the areas aquaculture (Water Cultivation) are growing is the cultivation of seaweed, especially Eucheuma cotonii. Indonesia has the potential for seaweed cultivation but less in use of seaweed. In this research, seaweed is used as jelly candy’s gelling agent. In this reasearch, jelly candy made using sucrose, glucose syrup, water, and gel-forming material from combination of gelatin and Eucheuma cotonii seaweed. The design used Randomized Block Design with two factors, i.e. the proportion of gelatin (2% and 3%) and proportion of seaweed (3%, 4%, and 5%). The data obtained from the observations will be analyzed statistically using ANOVA (Analysis of Varians) test at α = 5% to find out the differences between treatments. If the ANOVA test results showed differences, then followed by DMRT (Duncan’s Multiple Range Test) at α = 5% to determine the treatment which gives affected. The result showed that interaction in addition of Eucheuma cotonii seaweed and gelatin with various concentration affected (less) the water content and springiness of jelly candy. Seaweed addition affected the water content of jelly candy. Gelatin addition affected (greater) hardness, chewiness, cohesiveness, and organoleptic characteristic of jelly candy.
PENGARUH PROPORSI TEPUNG DAUN BELUNTAS (Pluchea indica Less) DAN TEH HITAM TERHADAP SIFAT FISIKOKIMIA, SIFAT ORGANOLEPTIK, DAN AKTIVITAS ANTIOKSIDAN PRODUK MINUMAN Halim, Maria Olivia; Widyawati, Paini Sri; Budianta, Dwi Wibawa
Jurnal Teknologi Pangan dan Gizi Vol 14, No 1 (2015)
Publisher : Widya Mandala Surabaya Catholic University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (237.115 KB) | DOI: 10.33508/jtpg.v14i1.1512

Abstract

Beluntas (Pluchea indica Less) is a plant that has been used as vegetables and medicine herb in Indonesia. Phytochemical compounds in beluntas leaves have antioxidant activity to prevent free radical that may cause degenerative diseases. One of beluntas utilization-product is functional beverage of beluntas leaves that substituted black tea. This research aimed to determine the effect of beluntas leaves powder and black tea proportion on physicochemical properties, senseory properties, and antioxidant activity of beverage product. The reasearch design used is randomized block design. Factor that will be researched is beluntas leaves powder and black tea proportion in the amount of 100:0; 75:25; 50:50; 37.5:62.5; 25:75; 12.5:87.5; dan 0:100% (w/w). The parameters observed are water content of beluntas leaves and black tea powders, phytochemical identification; physicochemical properties including color, pH, titratable acid, and turbidity; sensory properties including color, flavor, and taste; antioxidant activity using DPPH method, total phenol, total flavonoid, and iron ion reducing power. The results showed that the proportion of beluntas leaves powder and black tea significantly affected on physicochemical properties, senseory properties, and antioxidant activity of beverage product. Hue angle value ranged from 9.67-80.50; chroma value ranged from 2.66-8,36; pH value ranged from 6.04-6.74; titratable acid ranged from 14.24-64.92 mg chlorogenic acid/100 mL infusion or 7.19-64.92 mg gallic acid/100 mL; turbidity value ranged from 32.83-105.87 NTU; phenolic content ranged from 12.18-23.51 mg GAE/g sample, flavonoid content range from 2.54-9.18 mg CE/g sample, DPPH scavenging activity range from 14.95-29.60 mg GAE/g sample, dan iron ion reducing power ranged from 17.98-22.44 mg GAE/g sample. Based on the effectiveness test, the best treatment were beluntas leaves powder and black tea proportion in the amount of 25:75% (w/w).
PENGARUH PROPORSI MARGARIN DAN PUREE PISANG AMBON SEBAGAI FAT MIMETIC TERHADAP SIFAT FISIKOKIMIA DAN ORGANOLEPTIK REDUCED FAT STEAMED BROWNIES Ong, Florence; Widjajaseputra, Anna Ingani; Trisnawati, Chatarina Yayuk
Jurnal Teknologi Pangan dan Gizi Vol 14, No 1 (2015)
Publisher : Widya Mandala Surabaya Catholic University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (461.112 KB) | DOI: 10.33508/jtpg.v14i1.1518

Abstract

Fat reduction on brownies can alter sensory properties of the product, so a fat mimetic like green banana puree was needed to replace some fat. This research aims to determine the effect of the proportion of margarine which is replaced with green banana puree on physicochemical and sensory quality of steamed brownies. Randomized Block Design with one factor (margarine:banana puree) was used in this research which consist of six level (margarine:banana puree = 100:0, 60:40, 55:45, 50:50, 55:45 and 40:60) with four replications. The product was evaluated for water content, reducing sugar content, fat content, specific volume, cohesiveness, and sensory properties. All of the data were analyzed by Analysis of Variance (α 5%). Duncan Multiple Range Test (α = 5%) was used to determine the significant difference among the treatments. The proportion of margarine and green banana puree treatment gives a significant difference (α = 5%) on water content, reducing sugar content, fat content, specific volume and organoleptic properties of steamed brownies: but no real influence on cohesiveness steamed brownies. The most preferred steamed brownies with proportion of margarine: banana puree 45:55 which has 33.51% moisture content; 4.69% reducing sugar content; 12.31% fat content; specific volume 2.3401 cm3/g, cohesiveness 0.7173 cm/g/s, softness preference 5.38 (somewhat liked  liked), 5.41 flavor preference (somewhat liked  liked), 5.30 tenderness preference (somewhat liked  liked) and moistness preference 5.01 (somewhat liked).
KARAKTERISTIK COOKIES DENGAN VARIASI TERIGU DAN TEPUNG PISANG TANDUK PREGELATINISASI Siswanto, Vesta; Sutedja, Anita Maya; Marsono, Yustinus
Jurnal Teknologi Pangan dan Gizi Vol 14, No 1 (2015)
Publisher : Widya Mandala Surabaya Catholic University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (240.432 KB) | DOI: 10.33508/jtpg.v14i1.1513

Abstract

Processing Musa corniculata into banana flour can increase the diversification of banana utilization, extend shelf life and improve its economical value. One of the diversified product of banana flour is cookies. Utilization of banana flour in the production of cookies has another advantage i.e. reduction of wheat flour. However, the banana flour might result starchy aftertaste to the product. To reduce theunpreferable taste, it is proposed to use pregelatinize banana flour instead of unpregelatinized banana flour. The proportion of wheat flour and pregelatinized Musa corniculata flour will affect cookies characteristic so we need to know the exact proportion. Research using randomized block design with the treatment is proportion wheat flour and pregelatinized Musa corniculata flour. (100:0), (80:20), (60:40), (40:60), (20:80) and (0:100). The results showed that the difference in the proportion of significant effect on the physicochemical characteristics (moisture content, specific volume, power broken, and color) and organoleptic (color, flavor, aroma, crispness, broken power and mouthfeel). Cookies with proportion 60:40 give the best characteristic.

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