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Jurnal Teknologi Pangan dan Gizi

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Published by Universitas Katolik Widya Mandala Surabaya

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Articles 7 Documents

Search results for , issue "Vol 15, No 1 (2016)" : 7 Documents clear

PENGARUH PROPORSI TAPIKOKA DAN TEPUNG BERAS MERAH TERHADAP SIFAT FISIKOKIMIA DAN ORGANOLEPTIK KERUPUK BERAS MERAH S., Bernadette Maureen; Surjoseputro, Sutarjo; Epriliati, Indah
Jurnal Teknologi Pangan dan Gizi Vol 15, No 1 (2016)
Publisher : Widya Mandala Surabaya Catholic University

ABSTRACT Diversification of red rice processing can increase utilization and consumption of red rice. Preliminary processing into flour can facilitate subsequent processing. One way of using the red rice flour is processing them into crackers. Crackers is a snack that has been known by Indonesian for a long time. The main material of crackers is tapioca that is replaced with red rice flour in this study. Substitution of tapioca with red rice flour affects the physicochemical (water content, expansion volume, level of hardness, color, oil absorption, and crude fiber content) and organoleptic properties (color, flavor, and crispness) of red rice crackers. The design of the study is a single randomized group design, spesifically proportion of tapioca and red rice flour which is made up of six levels of treatment, 0%, 10%, 20%, 30%, 40%, and 50%. Each level is repeated four times. The results showed that proportion of tapioca and red rice flour significantly affect the water content of raw and fried crackers, expansion volume, hardness, color (lightness, redness, yellowness), oil absorption, crude fiber content, and organoleptic properties of red rice crackers (color, flavor, and crispness). The higher substitution rate of tapioca with red rice flour, the lower the moisture content of raw crackers, expansion volume, oil absorption, lightness of raw and fried crackers, and panelists preference (color), and the higher hardness, water content of fried crackers, redness, yelowness, and crude fiber content. The best treatment based on organoleptic properties is crackers with 20% substitution of red rice flour.

PENGARUH PROPORSI DAUN BELUNTAS (Pluchea indica less) DAN TEH HIJAU TERHADAP AKTIVITAS ANTIOKSIDAN PRODUK MINUMAN Setiokusumo, Christine; Widyawati, Paini Sri; Budianta, Dwi Wibawa
Jurnal Teknologi Pangan dan Gizi Vol 15, No 1 (2016)
Publisher : Widya Mandala Surabaya Catholic University

Beluntas has many benefits especially on its leaves because of the phytochemical contents. Therefore, beluntas needs to be combined with other ingredient that can increase the antioxidant activity. One of ingredient that can be combined with beluntas is green tea. Green tea is a beverage that is often consumed and has various health benefits, because of the polyphenol compound contents from flavonoid group, mainly catechins. This research was aimed to determine the effect of beluntas leaves and green tea proportion on antioxidant activity of beverage product. The design of this research used single factor randomized block design. Factors that were researched were beluntas leaves and green tea proportion with five level factors, which were P1, P2, P3, P4 and P5. The results showed that the proportion of beluntas leaves and green tea powder significantly affected on phytochemical compounds, total phenol, total flavonoids, DPPH scavenging activity, and iron ion reducing power. Phenolic content was ranged from 451.13-707.63 mg GAE/L sample, flavonoid content was ranged from 95.73-413.73 mg CE/L sample, DPPH scavenging activity was ranged from 193.38-277.79 mg GAE/L sample, and iron ion reducing power was ranged from 211.50-499.50 mg GAE/L sample. Total phenolic and total flavonoid contents were positively correlated with the ability to scavenge free radical DPPH and the ability to reduce iron ion. This means that the higher of phenolic and flavonoid contents in beluntas green tea beverage had the higher the antioxidant capacity. The results showed that P3 had the highest antioxidant activity.

KARAKTERISTIK EDIBLE FILM DARI TAPIOKA DENGAN PENAMBAHAN GELATIN ., Rosalyn; Utomo, Adrianus Rulianto; Setijawati, Erni
Jurnal Teknologi Pangan dan Gizi Vol 15, No 1 (2016)
Publisher : Widya Mandala Surabaya Catholic University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33508/jtpg.v15i1.1366

Packaging on the market is generally made of plastic. Plastic polymers have several weaknesses, such as, causing contamination through transmission of monomers from the plastic to the packed material and especially the disability of the packaging to be degraded by nature (non-biodegradable) that can cause pollution to the environment. One of the alternatives to overcome this problem is to make both easy to degrade by nature and safe to be eaten packaging. The raw material for making edible film is tapioca. Tapioca has economic advantages, a renewable resource, and is able to provide the flexibility and transparency of the edible film. However, edible film made of tapioca alone still has a few weaknesses, which are easy to tear and less strength to withstand loads that can be overcame with the use of gelatin. This research uses data analysis in the form of a mathematical model consisting of one (1) factor, namely the addition of gelatin concentration. Each treatment is repeated three (3) times, so there are 21 experimental units. The parameters to be tested are water content, Water Activity (Aw), tensile strength, and percent elongation. The data obtained from each test will be analyzed by finding a mathematical model using regression analysis. The water content of edible film ranges from 12.34% - 12.75%. aw edible film ranges from 0.529 to 0.573. Edible film tensile strength ranging from 46.6 kg / cm 2 - 374,21kg / cm 2. Percent elongation of edible film ranges between 4% - 13%.

PENGARUH JENIS GULA DAN KONSENTRASI EKSTRAK THE HIJAU TERHADAP KARAKTERISTIK FISIKOKIMIA, VIABILITAS BAKTERI ASAM LAKTAT, DAN ORGANOLEPTIK YOGURT NON FAT Taniaji, Suzanna; Kusumawati, Netty; Kuswardhani, Indah
Jurnal Teknologi Pangan dan Gizi Vol 15, No 1 (2016)
Publisher : Widya Mandala Surabaya Catholic University

Yogurt is a fermented milk product which utilizes two kinds of lactic acid bacteria, Streptococcus thermophillus (ST) dan Lactobacillus bulgaricus (LB). Utilization of another kind of sugar such as isomalt, which has lower amount of calories compared to sucrose, may be used as an alternative sweetener in yogurt product. Addition of green tea extract is expected to act as natural colorant and aroma and flavor enhancer. The research used experimental design of Randomized Block Design (RBD) nested with two factors: the type of sugar and green tea extract concentrastion with 4 replications. The parameters observed are pH acidity, syneresis, total of lactic acid bacteria, and organoleptic properties (preferences of taste, aroma, and color). The data obtained were statistically analyzed by ANOVA test (Analysis of Variance) at Î±=5% and continued with Duncanâ€™s Multiple Range Test to determine the level of treatment which has significant difference. The selection of the best treatment is done by Effectiveness Index test. The use of different types of sugar have no significant effect on pH, acidity, syneresis, and total lactic acid bacteria (BAL), while the difference in the concentration of green tea extract was significantly different to acidity, syneresis, and total lactic acid bacteria. Differences in the concentration of green tea extract with isomalt resulted in increasing acidity, syneresis, and total lactic acid bacteria. Utilization of sucrose resulted significant difference in 15% green tea extract concentraion. The use of sucrose has higher acceptability compared to isomalt. Taste properties between sugar and isomalt yogurt is significantly different, while aroma and color is insignificant, which isomalt is in 'rather liked' category. 20% concentration of green tea extract is concluded to be the best treatment, with properties of sucrose-utilized yogurt are 4.532 pH, 0.70% acidity, 5.09% syneresis, 9.4605 log cfu/mL Total Plate Count (TPC), while properties of isomalt yogurt are 4.508 pH, 0.81% acidity, 8.44% syneresis, 9.8743 log cfu / mL TPC.

PENGARUH PENAMBAHAN MADU TERHADAP AKTIVITAS ANTIOKSIDAN MINUMAN BELUNTAS-TEH HITAM DENGAN PERBANDINGAN 25:75% (B/B) D., Eunike Intar; Widyawati, Paini Sri; Budianta, Dwi Wibawa
Jurnal Teknologi Pangan dan Gizi Vol 15, No 1 (2016)
Publisher : Widya Mandala Surabaya Catholic University

Pluchea indica Less plant usually only used as fresh vegetables and traditional medicine. Beluntas leaf contains many phytochemical compounds that act as antioxidants to prevent free radical. One of alternative utilization beluntas leaf is used as a drink that was packed in tea bag which is substituted black tea at 25: 75% (w/w) proportion and the addition of honey. This research was aimed to determine honey additon effect of antioxidants activity in Pluchea indica Less-black tea drink. The research design used was randomized block design with single factor. Factor that was researched is honey addition (P1, P2, P3, P4, P5, P6) on Pluchea indica Less-black tea drink at 25:75% (w/w) proportion. Each treatment was repeated four times. The results showed that honey additon effect of antioxidants activity in Pluchea indica Less-black tea drink. The addition of honey in Pluchea indica Less-black tea drink with various concentrations produced the total phenols ranged from 481.06-632.94 mg GAE/L sample, the total flavonoids ranged from156.18-196.80 mg CE/L sample, the DPPH free radical scavenging activity ranged from 324.13-389.49 mg GAE/L sample, and the iron ion reducing power ranged from 304.80-401.80 mg GAE/L sample. The antioxidant activity of Pluchea indica Less-black tea honey drink positively correlated with total phenols and total flavonoids. The addition honey in Pluchea indica Less-black tea drink to get the hightest antioxidant activity was P6 that had the hightest total phenol and flavonoid.

PENGARUH KONSENTRASI MADU TERHADAP SIFAT FISIKOKIMIA DAN SIFAT ORGANOLEPTIK MINUMAN BELUNTAS-TEH HITAM DENGAN PERBANDINGAN 25:75% (B/B) Anggraeni, Octavia Carolina; Widyawati, Paini Sri; Budianta, Dwi Wibawa
Jurnal Teknologi Pangan dan Gizi Vol 15, No 1 (2016)
Publisher : Widya Mandala Surabaya Catholic University

Based on previous research is found the proportion of beluntas leaves powder and black tea the best of 25 : 75% (w/w). However, specially the discovery of the organoleptic properties (aroma and taste) that are less in demand by consumers and a decrease of total phenols, flavonoids, ability to scavenge free radicals, as well as the ability to reduce ferric (Fe3+) ion to ferrous (Fe2+) ion. One solution being taken to overcome these obstacles is the addition of honey as a sweetener and natural antioxidants. Research was conducted to determine the effect of honey concentration on physicochemical properties and organoleptic properties of functional beverage beluntas and black tea proportion of 25:75% (w/w). The research design was randomized block design with single factor. Factor that had been done the concentration of the honey including P1, P2, P3, P4, P5, and P6 (w/v). Each treatment had been repeated four times. The results showed that concentration of honey significantly affected on physicochemical properties and organoleptic properties of beverage product. Turbidity value was ranged from 6.31-20.14 NTU; pH value was ranged from 6.65-6.96; titratable acid was ranged from 0.0040-0.0177 mg gluconat acid/100 mL infusion; hue angle value was ranged from 25.49Âº-54.76Âº; and chroma value was ranged from 2.19-2.63. Appropiate concentration of honey to get the best treatment from organoleptic test was P6 with color value 7.14; flavour value 6.59; taste value 7.35; turbidity value 18.04 NTU; pH value 6.65; titratable acid value 0.0177 mg GAE/100 mL; hue angle value 25.49Âº; and chroma value 2.63.

POLA PRODUKSI PIGMEN MONASCUS OLEH MONASCUS SP. KJR 2 PADA MEDIA BIJI DURIAN VARIETAS PETRUK MELALUI FERMENTASI PADAT Puspitadewi, Stephanie Rosarie Dina; Srianta, Ignatius; Kusumawati, Netty
Jurnal Teknologi Pangan dan Gizi Vol 15, No 1 (2016)
Publisher : Widya Mandala Surabaya Catholic University

Angkak (red yeast rice) is rice fermented by Monascus sp. Monascus sp. KJR 2 is an isolate from red yeast rice in Kertajaya area. Based on previous study, it is known that KJR 2 is a potential isolate to produce pigments. Petruk durian is kind of tropical fruit that developed in Indonesia. Chemical composition of Petruk durian seeds are 33.68% of starch, 4.13% of protein, 1.00% of fat, 1.62% of minerals, and 84.06% of moisture in dry basis. A sorted Petruk durian seeds were boiled in Ca(OH)2, washed, and peeled-off the skin. Durian seeds were cut into cubes (Â±1 cm3), sterilized, and inoculated with Monascus sp. KJR 2 starter culture. It was incubated for 16 days with sampling on 4th, 6th, 8th, 10th, 12th, 14th, and 16 th days and was analyzed for the ethanol-soluble pigments, water-soluble pigments, and Total Mould. This study was conducted with four (4) replications and regression analysis was used to determine the correlation between fermentation time and Monascus sp. KJR 2 pigments production. Growth of Monascus sp. KJR 2 increased up to 4th day (6,4592 log cfu/g), stationary phase occurred at 6th day (6,3532 log cfu/g) up to 12thday (6,7213 log cfu/g), and death phase begin at 14thday (6,5944 log cfu/g). Production of ethanol-soluble red and yellow pigments increased up to 10thday (1,032 AU/g and 0,866 AU/g), whereas production of orange pigments up to 12thday (0,573 AU/g). Production of water-soluble yellow, orange, and red pigments increased up to 14 th day with yields at 6,458 AU/g, 3,781 AU/g, and 3,265 AU/g.

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