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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 16, No 1 (2017)" : 7 Documents clear

PENGARUH PERBEDAAN KONSENTRASI KARAGENAN TERHADAP KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK JELLY DRINK PEPAYA Vania, Jovica; Utomo, Adrianus Rulianto; Trisnawati, Chatarina Yayuk
Jurnal Teknologi Pangan dan Gizi Vol 16, No 1 (2017)
Publisher : Widya Mandala Surabaya Catholic University

Characteristics of jelly drink are have soft gel so that when consumed using a straw, gel will break easily, but the gel form is still felt in the mouth. Those characteristics can be achieved by adding gelling agent, which is carrageenan. The concentration of carrageenan will affects on the stability and gel characteristics of jelly drink. This research is aimed to determine the effect of difference carrageenan concentration on the physicochemical and sensory properties of papaya jelly drink and determine the right carrageenan concentration that obtain the most preferred papaya jelly drink by panelists. This research used Randomized Block Design with one factor, which was concentration of carrageenan (P), which consisted of six levels, 0.1% (P1); 0.125% (P2); 0.15% (P3); 0.175% (P4); 0.2% (P5); 0.225% (P6) with four replications. Analysis for physicochemical properties were syneresis, easiness to sucked, and pH and sensory properties were preference of easiness consumed using straw, mouthfeel, and taste. The result of papaya jelly drinkâ€™s analysis showed that higher carrageenan concentration caused declined on syneresis, while on easiness to sucked and pH parameter are increased. Best concentration of carrageenan determined by the result of organoleptic using spiderweb method is adding jelly drink with 0,150% of carrageenan which had results during storage for 1,4, and 7 days respectively on syneresis (14,96%; 9,56%; 5,62%), easiness to sucked (12,44; 11,04; 10,17), pH (4,65; 4,56; 4,51) with average of organoleptic on easiness consumed using straw 5,02; mouthfeel 4,96; and taste 4,68 with score of 1-7.

PENGARUH JENIS DAN KONSENTRASI HIDROKOLOID TERHADAP SIFAT FISIK DAN ORGANOLEPTIK VELVA APEL MANALAGI Handoko, Ivan C.; Matoetina, Maria; Widyawati, Paini Sri
Jurnal Teknologi Pangan dan Gizi Vol 16, No 1 (2017)
Publisher : Widya Mandala Surabaya Catholic University

Manalagi apple is one of local commodity. Processing apples into velva is one effort to food iversification and extend the shelf life of apples. Velva is a frozen dessert product made from crushed fruit (puree) and it doesnâ€™t use milk fat. In general, body and texture of velva are influenced by the stability colloidal system which is influenced by the ratio of puree, water, and sugar. This research was done by Factorials Random Design using Hydrocolloid Type Factor (pectin (H1), gelatin (H2), and Na-CMC (H3)) and Hydrocolloid Concentration Factor (0,3% (K1) and 0,5% (K2) w/w) with four times replications. The parameters are consist of Physical Properties (viscocity, overrun (%), and melting rate) and Organoleptic Properties (color, spoonable, sandness, melting in the mouth, and flavor). Data will be analyzed using ANOVA at Î±= 5%, then continued by DMRT at Î±= 5% for the properties that gave the significant effect. Based on the result of ANOVA at Î± = 5% was known that Hydrocolloid type gave influenced to the viscosity (before and during aging). Hydrocolloid concentration gave influenced to the viscosity before aging. The interaction between hydrocolloid type and concentration gave influenced to overrun and organoleptic properties (spoonable, sandness, and color). Viscosity during aging had a range from 1024-4311%, overrun 5,19-18,07%. The preference test for spoonable was 5,0500-6,2000, sandness was 4,9875-6,2500, melting in the mouth was 5,6625-6,1875, flavor was 5,6625-6,2375, and color was 3,3375-6,2125.

PENGARUH PENAMBAHAN SORBITOL TERHADAP KARAKTERISTIK FISIKOKIMIA EDIBLE FILM BERBAHAN DASAR PATI GANDUM Riyanto, Diva Nathania; Utomo, Adrianus Rulianto; Setijawati, Erni
Jurnal Teknologi Pangan dan Gizi Vol 16, No 1 (2017)
Publisher : Widya Mandala Surabaya Catholic University

The usage of plastics as food packaging is very widely used in Indonesia. Plastic is a packing material which still dominates because as a good barrier properties against oxygen, carbon dioxide and water vapor. The weakness of this plastic is its non biodegradable characteristic so to overcome this problem, an alternate packaging material is developed by making the packaging biodegradable and edible. Wheat starch granule has a lipid amount of 0,7 to 1,4%, wheat starch has amylose content quite high at 25%. The existence of lipid which will tend to complex with the amylose of the starch and reduce its water-binding capacity. This study aimed to determine the effects of sorbitol on the physicochemical characteristics of the edible film. This study uses a mathematical data analysis regression which consists of a single factor, the addition of sorbitol concentration factor with seven levels of treatment: 1%; 1,2%; 1,4%; 1,6%; 1.8%; 2%; 2,2% (w/w). Edible film has water content 5.7 - 11.46% ; percent elongation 2,56 - 11,94% ; percent of dissolution 39,14 â€“ 64,04% ; water vapor permeability 5,49 x 10-9 â€“ 1,67 x 10-9 g/m.h.Pa, and tensile strength 132,04 â€“ 339,15 kg/cm2.

PENGARUH SUHU PENYIMPANAN DAN PROPORSI TEH HIJAU: BUBUK DAUN KERING STEVIA (Stevia rebaudiana) TERHADAP AKTIVITAS ANTIOKSIDAN MINUMAN TEH HIJAU STEVIA DALAM KEMASAN BOTOL PLASTIK Tristanto, Nerissa Arviana; Budianta, Dwi Wibawa; Utomo, Adrianus Rulianto
Jurnal Teknologi Pangan dan Gizi Vol 16, No 1 (2017)
Publisher : Widya Mandala Surabaya Catholic University

Tea is a product that is often consumed with hot brewed and drink with the addition of sugar. Aternative substitution for sucrose is stevia sweetener. Green tea stevia beverages will be packaged in PET plastic into ready to drink products. This research is done to determine the effect of storage temperature and proportion of green tea: stevia dried leaf powder (Stevia rebaudiana) on antioxidant activity of green tea stevia beverage in plastic bottle packaging. The design of the study is a Randomized Block Design (RBD) factorial design with two factors. Factors that will be examined are differences in proportion of green tea stevia dried leaves powder which consist of five levels (100:0, 92:8, 84:16, 76:24, and 68:32 (w/w) in one gram sample) and storage temperature consists of two levels (refrigerator temperature (4-5Â°C) and room temperature (25-27Â°C)). The result showed that there where difference effect of total phenol, total flavonoid, DPPH free radical scavenging activity, iron ion reducing power on green tea stevia beverage. Total phenols, total flavonoids, iron ion reducing power, and DPPH Free Radical Scavenging Activity are 70.24-130.60 mg GAE/100 ml; 10.28-14.25 mg CE/100 ml; 27.38-95.24 mg GAE/100 ml; and 77.73-91.99 %. Total phenols, total flavonoids, iron ion reducing power, and DPPH Free Radical Scavenging Activity during storage at room temperature are 6.9759.71 mg GAE/100 ml; 2.71-10.44 mg CE/100 ml; 2.09-37.91 mg GAE/100 ml; and 38-65.84 %. Total phenols, total flavonoids, iron ion reducing power, and DPPH Free Radical Scavenging Activity during storage at refrigerator temperature are 28.13-104.13 mg GAE/100 ml; 4.95-42.56 mg CE/100 ml; 2.09-37.91 mg GAE/100 ml; and 42.52-70.63 %.

KAJIAN PROPORSI SARI NANAS DAN KONSENTRASI STARTER TERHADAP SIFAT KIMIA DAN ORGANOLEPTIK KEFIR NANAS Haliem, Inka Antonia Permata; Nugerahani, Ira; Rahayu, Endang Sri
Jurnal Teknologi Pangan dan Gizi Vol 16, No 1 (2017)
Publisher : Widya Mandala Surabaya Catholic University

Pineapple especially Queen variety is tropical fruit that is widely cultivated in various regions in Indonesia. Kefir grain is a culture that contains Lactic Acid Bacteria (LAB), Acetic Acid Bacteria and yeast. This study aims to determine the proportion of pineapple juice and concentration of starter on chemical and sensory properties of pineapple kefir. The experiental design used Randomized Block Design with factorial design that is proportion of pineapple juice that include pineapple juice N0 (without adding water), N1 (1:1) and N2 (1:2) and so the concentration of starter (1% (v/v) and 10% (v/v)). Each treatment repeated 4 times. Chemical parameters tested include total dissolved solids, vitamin C and alcohol content, while sensory parameters include the level of preference for color, aroma, taste and sparkling impression. Analysis of total yeast and LAB in kefir is use as supporting data. The data obtained were statistically analyzed by ANOVA (Analysis of Varians) at Î± = 5% and if there was a significant difference, then it continued by DMRT (Duncan's Multiple Range Test) test to determine which level of treatment that give significant differences. Higher pineapple juice increase total dissolved solids, vitamin C and alcohol content and increase and preference for colour, aroma, taste and sparkling impression. Higher starter concentrations descrease total dissolved solids and increase between vitamin C and alcohol content, descrease preference of aroma, taste and sparkling impression. The best treatment was pineapple juice without adding water (N0) and starter 1% with total value 0,95.

PENGARUH KONSENTRASI AGAR BATANG TERHADAP KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK SELAI MURBEI HITAM (Morus nigra L.) LEMBARAN Sunyoto, Ronny Kusuma; Suseno, Thomas Indarto Putut; Utomo, Adrianus Rulianto
Jurnal Teknologi Pangan dan Gizi Vol 16, No 1 (2017)
Publisher : Widya Mandala Surabaya Catholic University

Mulberry jam sheet is modified product from jam with the addition of gelling agent such as sugar as sweetening and preservative agent also agar bar and carrageenan as gelling agent. Mulberry jam sheet was more practice in form and size which has been adapted with sliced form of bread compared with normal jam. Production of mulberry jam sheet needs addition of gelling agent to form solid texture. The addition of agar bar can affects mulberry jam sheetâ€™s characteristics, therefore it was necessary to study the effect of the concentration of agar bar. The methodology of this research was a randomized block design (RBD) with one factor, that was the concentration of agar bar (P), which consists of six levels 0.6% (P1); 0.8% (P2); 1.0% (P3); 1.2% (P4); 1.4% (P5); dan 1.6% (P6) of mulberry puree used. Repetition of the experiments are carried out four times. Difference concentration of addition agar bar affect moisture content, texture (hardness, adhesiveness, and cohesiveness), and texture organoleptic parameter. Increasing concentration of agar bar caused a decreased of moisture content, syneresis level, and lightness also increased of hardness, adhesiveness, and cohesiveness. Increasing agar bar concentration was not affect antioxidant activity also taste and color organoleptic. The color of mulberry jam sheet was purple-black. Best treatment of mulberry jam sheet was addition of 1% agar bar which had moisture content 30.48%, hardness 845.379 g, adhesiveness -914.791 g.s, cohesiveness 0,917, also sensory score taste 5.0160, color 4.9721, and texture 5.5966 with score 1-7 as standart.

PENGGUNAAN NA-CMC DAN GUM XANTHAN UNTUK MEMPERBAIKI KUALITAS CAKE BERAS RENDAH LEMAK Widija, Stephanie Livia Joana; Trsinawati, Chatarina Yayuk; Widjajaseputra, Anna Ingani
Jurnal Teknologi Pangan dan Gizi Vol 16, No 1 (2017)
Publisher : Widya Mandala Surabaya Catholic University

The use of Na-CMC need to be combined with xanthan gum hydrocolloid to improve the physical, chemical, and sensory properties of reduced fat rice cake. The research aimed to determine the effect of hydrocolloid concentration (Na-CMC and xanthan gum = 4:1) onphysical, chemical, and sensory properties of reduced fat rice cake. The experimental design was Randomized Block Design with one factor, namely hydrocolloid concentration, which consisted of five levels: 1%, 2%, 3%, 4%, and 5% based on flour weight with five replications. Data were analyzed by Analysis of Variance at Î± = 5 % to determine the effect of treatment on the physical, chemical, and sensory properties of reduced fat rice cake, and followed by Duncan's Multiple Range Test at Î± = 5 % to determine differences between treatment levels. The results showed that hydrocolloid concentration gave significant effects on moisture content, specific volume, hardness, cohesiveness, gumminess, chewiness and sensory properties (preference to pore uniformity, ease of chewing, tenderness, taste, and moistness), but didnâ€™t give a significant effect on springiness of reduced fat rice cake. Reduced fat rice cake with hydrocolloid concentration of 4% is the most preferred cake by consumers.

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