Garuda - Garba Rujukan Digital

Article Per Year (5 Year)

All

Jurnal Teknologi Pangan dan Gizi

JTPG
Website

Published by Universitas Katolik Widya Mandala Surabaya

ISSN : - EISSN : - DOI : -

Core Subject : Science,

Computer Science & IT

Arjuna Subject : -

Articles 7 Documents

Search results for , issue "Vol 15, No 2 (2016)" : 7 Documents clear

PENGARUH KONSENTRASI TEPUNG PEPAYA DAN LAMA PENYIMPANAN TERHADAP SIFAT FISIK BEADS DAN VIABILITAS Lactobacillus acidophilus FNCC 0051 TERIMOBIL Purba, Grace Sri; Widyastuti, Theresia Endang Widoeri; Kuswardhani, Indah
Jurnal Teknologi Pangan dan Gizi Vol 15, No 2 (2016)
Publisher : Widya Mandala Surabaya Catholic University

The purpose of this study was to determine the effect of papaya powder concentration and storage time to the physical properties of beads and viability of immobilized Lactobacillus acidophilus FNCC 0051. The Randomized Block Design (RBD) factorial design to be used. There were two (2) factors: concentration of papaya powder consisting of two (2) levels, which were 3% (w/v) and 6% (w/v) and storage time consisting of five (5) levels, which were 0, 7, 14, 21, and 28 days. Each treatment combinations repeated three (3) times. Testing is conducted on the beadsâ€™ diameter, beadsâ€™ texture (hardness, cohesiveness, springiness) and also immobilized cellâ€™s viability. Data analyzed by ANOVA test (Analysis of Varians) at Î± = 5% and continued with DMRT (Duncan's Multiple Range Test) at Î± = 5 if the level of treatment had a significant effect. Beads diameter ranged 5.07 â€“ 5.68 mm and the higher papaya powder concentration or the longer storage time would make the beadsâ€™s diameter bigger. Hardness ranged 29.2376 â€“ 48.5756 g, cohesiveness ranged 0.3800 â€“ 0.5211, and springiness ranged 0.8398 â€“ 0.9889. The higher level concentration of papaya powder decrease beadsâ€™ hardness and cohesiveness but thereâ€™s no effect on springiness. The viability of immobilized Lactobacillus acidophillus FNCC 0051 ranged 8.6021 â€“ 11.5474 log cfu/gram. Storage time significantly influenced the viability of immobilized cells, which the highest viable cells (11.1795 log cfu/g) obtained from 21 days of storage time.

KAJIAN JUMLAH SEL TERLEPAS DAN KARAKTER CARRIER PADA BERBAGAI KONSENTRASI TEPUNG PEPAYA DAN LAMA PENYIMPANAN SEL TERIMOBIL DALAM BEADS Christiane, Claudia; Widyastuti, Theresia Endang Widoeri; Kuswardhani, Indah
Jurnal Teknologi Pangan dan Gizi Vol 15, No 2 (2016)
Publisher : Widya Mandala Surabaya Catholic University

Papaya flour added as prebiotic can influencing the cell growth (Lactobacillus acidophilus FNCC 0051) and beads texture, also total released cells from the beads thus affecting carrier characteristic. The purpose of this research is to study the interaction of papaya flour concentration and storage time, also effect of each factor to total released cells and carrier characteristic. The research design used is Factorial Randomized Block Design (RBD) with two factors namely concentration of papaya flour consisting of two levels, which were 3% (w/v) and 6% (w/v) and the storage time consisting of five (5) levels, which were 0, 7, 14, 21, and 28 days. Each treatment combinations are repeated three times. The analyzed variables were total released cells, pH, total acidity from milk as carrier and also the total of immobilised cells. Data analyzed statistically using ANOVA test (Analysis of Varians) at Î± = 5% and continued with DMRT (Duncan's Multiple Range Test) at Î± = 5% to determine which level of treatment that gives significant differences. Papaya flour concentration and storage time give significant interaction effect to the total released cells and total acidity, also significant effect of each factor to carrierâ€™s pH. The higher concentration of papaya flour and the longer storage time increased the total released cells and total acidity. The significant increase of total acidity found in combination of various concentration of papaya flour with 14 to 28 days of storage. The higher concentration of papaya flour or the longer storage time decreased the pH value.

PENGARUH KONSENTRASI GULA, WAKTU PENGERINGAN DAN SUHU PENGERINGAN TERHADAP KADAR GULA REDUKSI, TOTAL FENOL, DAN VITAMIN C, SERTA KARAKTERISTIK RASA MANISAN SALAK PONDOH KERING Prastianti, Litarasmi; Budianta, Dwi Wibawa; Utomo, Adrianus Rulianto
Jurnal Teknologi Pangan dan Gizi Vol 15, No 2 (2016)
Publisher : Widya Mandala Surabaya Catholic University

Salak is one of climacteric fruit native to Indonesia and became a mainstay of horticultural commodities that are exported to foreign countries, such as China, Malaysia, and Singapore. Salak has a high production quantities, it is because salak can bear fruit throughout the year. Salak is rich in a number of functional nutritional components such as phenols and vitamin C, but it is easily damaged after harvest. One attempt to extend its shelf life is by processing salak into dried candied salak. In this study, candied dried salak pondoh made with various concentrations of sugar concentration, drying time and drying temperature. The use of these treatments aim to determine precise variation which is results dried candied salak with the best functional component content. This study uses data analysis in the form of a response surface model consists of three (3) factors which sugar concentration (40%; 60%; 80%), drying time (4 hours, 5 hours, 6 hours), and drying temperature (70Â°C, 80Â°C, 90Â°C), with three repetitions of samples. Parameters to be tested are reducing sugar, total phenolic, vitamin C content, and taste. Results of organoleptic taste test were analyzed using ANOVA, while optimization of reducing sugar, total phenolic, vitamin C content, analyzed with RSM (Response Surface Method) and Box-Behnken design using Minitab software 16. Variations in research led to an increase of reducing sugars and total phenol content but decrease of vitamin C content. Variation of the research did not leave a noticeable difference at Î± = 5% for the taste characteristic of candied dried salak pondoh. Based on the results obtained by the formula optimization, sugar concentration of 80%, drying time of 6 hours, a drying temperature of 70Â°C produce candied dried salak pondoh with the lowest reduction sugar content, and the highest total phenolic and vitamin C content.

PENGARUH KONSENTRASI TEPUNG PEPAYA DAN LAMA PENYIMPANAN TERHADAP KETAHANAN L. acidophilus FNCC 0051 TERIMOBIL PADA KONDISI ASAM LAMBUNG DAN GARAM EMPEDU Sucipto, Mariska; Widyastuti, Theresia Endang Widoeri; Kuswardhani, Indah
Jurnal Teknologi Pangan dan Gizi Vol 15, No 2 (2016)
Publisher : Widya Mandala Surabaya Catholic University

Papaya powder added as a prebiotic, but its concentration and storage time in UHT milk as a carrier can impact on viability of immobilized cell in gastric acid and bile salt condition. The purpose of this study was to determine the effect of the interaction of papaya powder concentration and storage time and also the influence of each these factors on the survival of immobilized L. acidophilus FNCC 0051 in gastric acid and bile salt. The research design used a Randomized Block Design (RBD) of factorial design. Papaya powder concentrations as the first factor consisting of two levels (3% b/v and 6% b/v) and the storage times as the second factor consisting of five levels (0, 7, 14, 21, and 28 days). Each treatment combinations repeated three times. Data were analyzed by ANOVA (Analysis of Variance) at Î± = 5%. Based on the results, use of 6% concentration papaya powder significantly increasing the survival of immobilized L. acidophilus FNCC 0051 on condition of gastric acid. Meanwhile, interaction of papaya powder concentration and storage time significantly affect the resistance of immobilized L. acidophilus FNCC 0051 on bile salt condition. Storage along 14 days decreasing the cells number, but the survival cell on bile salt condition increased by the use of 6% concentration of papaya powder during 21 days of storage. The highest survival with decreased cell 0,1459 log cfu/g obtained from combination of 6% concentration of papaya powder at 21 days of storage time.

KAJIAN PROPORSI SARI NANAS DAN KONSENTRASI STARTER TERHADAP AKTIVITAS ANTIBAKTERI KEFIR NANAS Mayasari, Dewi; Nugerahani, Ira; Rahayu, Endang Sutriswati
Jurnal Teknologi Pangan dan Gizi Vol 15, No 2 (2016)
Publisher : Widya Mandala Surabaya Catholic University

This research uses Queen pineapple varieties juice because it have a high sugar content and contains antibacterial compounds such as phenol, chlorine, and iodine. The purpose of this study is to determine the effect of different proportions of pineapple juice and starter concentrations to the antibacterial activity of pineapple kefir. The experimental design that will be use is a Factorial Randomized Block Design (RBD) with two factors that are proportion of pineapple juice (N0= fruit juice; N1= 1:1, and N2= 1:2) and the concentration of starter (1% v/v and 10% v/v). Each treatment will be repeated 4 times. The main parameter that will be analyzed is the antibacterial activity against Staphylococcus aureus ATCC 25923 with diffusion wells method. The parameters that will be analyzed as a supporting data are pH, total acid, total yeast and BAL. Obtained data will be analyzed statistically by ANOVA (Analysis of Variance) at Î± = 5 % and continued with DMRT (Duncan's Multiple Range Test) to determine which level of treatment that gives significant differences. The proportion of pineapple juice had significant effect on the antibacterial activity of pineapple kefir, beside starter concentration had not significant effect on the antibacterial activity of pineapple kefir and the interactions between the two factors had not significant effect on the antibacterial activity of pineapple kefir with bacterial test Staphylococcus aureus ATCC 25923.

PENGARUH KONSENTRASI PERENDAMAN KALSIUM LAKTAT TERHADAP SIFAT FISIKOKIMIA MASHED SWEET POTATO POWDER Catherina, Cynthia Inneke; Surjoseputro, Sutarjo; Setijawati, Erni
Jurnal Teknologi Pangan dan Gizi Vol 15, No 2 (2016)
Publisher : Widya Mandala Surabaya Catholic University

The shortcomings of mashed sweet potato powder are low rehydration strength, and is sticky after being rehydrated, so there is a need to add calcium lactate. Calcium lactate is a food additive that is flavourless and functions as a texture former and thickening agent. Ca2+ ions will bind the polysaccharides, forming an egg box which can bind water, improving rehydration and reducing free water in the product so that it does not becomes sticky. The study design used is non-factorial RBD (randomized block design). Other factors studied were concentration of calcium lactate consisting of 7 (seven) standards of treatment in the form of 0% (w/v); 0,25% (w/v); 0,50% (w/v); 0,75% (w/v); 1% (w/v); 1,25% (w/v); 1,5% (w/v), with a repetition rate of 4 (four) times. Parameters tested include the physiochemical nature: water content, Î±w, colour, and water absorption. Data was analysed by ANOVA (Analysis of Variance) at Î± = 5% then continued with Duncan's Multiple Range Test at Î± = 5% to determine which treatment has a significant difference. An increase in calcium lactate concentration significantly affects water content, aw, water absorption, and colour (lightness, redness, yellowness, and hue) but has no significant effect on chroma. Higher calcium lactate usage will lower water content, aw, yellowness, hue scores but raise lightness, redness, and water absorption. Results showed the best treatment is calcium lactate concentration of 1% with a water content of 7,74%, aw 0,52, water absorption 440,00%, lightness 74,97, redness 12,28, yellowness 26,23, chroma 28,78 and hue 64,92.

PENGARUH KONSENTRASI GELATIN DAN GULA TERHADAP SIFAT FISIKOKIMIA DAN ORGANOLEPTIK PANNA COTTA Handani, Yohana; Sutedja, Anita Maya; Trisnawati, Chatarina Yayuk
Jurnal Teknologi Pangan dan Gizi Vol 15, No 2 (2016)
Publisher : Widya Mandala Surabaya Catholic University

Panna cotta is an Italian dessert made from heavy whipping cream, milk, gelatin and sugar. The formula of panna cotta in Italia is less suitable to be applied in Indonesia because heavy whipping cream is unavailable in Indonesia and people donâ€™t like thick cream. Replacement of heavy whipping cream with light whipping cream and change in light whipping cream-milk ratio into 1:9 were done to adjust panna cotta with the preference of panelist. This affected to the concentration of gelatin and sugar should be added. The purpose of this study was to determine the effect of gelatin and sugar concentration and their interaction on the characteristic of panna cotta. The research design used was a factorial randomized block design that consists of two factors: the concentration of gelatin (1%; 1,25%; and 1,5%) and the concentration of sugar (2,5%; 5%; and 7,5%) to obtain nine combination treatment and replicated three times. Analysis of panna cotta included physical properties (color, syneresis, and texture: hardness), chemical properties (moisture content and total dissolved solids), and the sensory properties based on hedonic test (gel firmness, ease to melt, taste, ease to swallow and color). Data were analyzed using ANOVA test at Î± = 5%, if the results showed a significant effect, data were analyzed by followed by Duncanâ€™s Multiple Range Test at Î± = 5% to determine the combination treatment that gave a significant difference. The results indicated interactions between gelatin and sugar concentration provided significant effect on texture (hardness) of panna cotta. Increasing concentration of gelatin caused a decreased in moisture content, syneresis, lightness and ohue, but redness and yellowness increased. Increasing concentration of sugar caused a decreased in moisture content, syneresis, lightness and redness, but total dissolved solids and ohue increased. The treatment recommended was 1% gelatin and 7,5% sugar.

Page 1 of 1 | Total Record : 7

Filter by Year

2016 2016

Filter By Issues

All Issue Vol 20, No 2 (2021) Vol 20, No 1 (2021) Vol 19, No 2 (2020) Vol 19, No 1 (2020) Vol 18, No 2 (2019) Vol 18, No 1 (2019) Vol 17, No 2 (2018) Vol 17, No 1 (2018) Vol 16, No 2 (2017) Vol 16, No 1 (2017) Vol 15, No 2 (2016) Vol 15, No 1 (2016) Vol 14, No 2 (2015) Vol 14, No 1 (2015) Vol 13, No 2 (2014) Vol 13, No 1 (2014) Vol 12, No 2 (2013) Vol 12, No 1 (2013) Vol 11, No 2 (2012) Vol 7, No 1 (2008) Vol 6, No 2 (2007) Vol 5, No 1 (2004) Vol 4, No 1 & 2 (2003) Vol 2, No 1 (2001) Vol 1, No 2 (2000) Vol 1, No 1 (2000) More Issue

Home Page

OAI Link

Editorial Team

Contact

Reviewer

Google Scholar

Contact Name
-

Contact Email
-

Phone
-

Journal Mail Official
-

Editorial Address
-

Location
Kota surabaya,

Jawa timur

INDONESIA

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Home Page

OAI Link

Editorial Team

Contact

Reviewer

Google Scholar

Contact Name -

Contact Email -

Phone -

Journal Mail Official -

Editorial Address -

Location Kota surabaya, Jawa timur INDONESIA

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Contact Name
-

Contact Email
-

Phone
-

Journal Mail Official
-

Editorial Address
-

Location
Kota surabaya,

Jawa timur

INDONESIA