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Jurnal Teknologi Pangan dan Gizi

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Published by Universitas Katolik Widya Mandala Surabaya

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Search results for , issue "Vol 16, No 2 (2017)" : 7 Documents clear

PENGARUH PERBEDAAN PROPORSI TEPUNG UBI JALAR UNGU DAN TEPUNG BERAS MERAH TERHADAP SIFAT FLAKES Tejosaputro, Karina; Suseno, Thomas Indarto Putut; Jati, Ignasius Radix Astadi Praptono
Jurnal Teknologi Pangan dan Gizi Vol 16, No 2 (2017)
Publisher : Widya Mandala Surabaya Catholic University

Flakes products are consumed in the morning as breakfast because its preparation is very easy and only needs short period of time. The usage of purple sweet potato flour and red rice flour is to increase the economic value, besides the two ingredients have benefits for our body. Both materials have carbohydrates as a source of energy, dietary fibers, and anthocyanin that acts as antioxidants. The aim of this research was to study the effect of different proportions of purple sweet potato flour and red rice flour on chemical properties of flakes. The experimental design was Randomized Block Design with one factor, namely purple sweet potato flour and red rice flour proportions consisted of six levels including 100:0; 80:20; 60:40; 40:60; 20:80; 0:100% b/b with four replications. Chemical characteristics that were analyzed were moisture content, antioxidant activity by DPPH assay, dietary fiber content, and phenolic content. Data were analyzed using Analysis of Variance at Î± = 5%. If the ANOVA test showed a significant effect, data would be analyzed by Duncanâ€™s Multiple Range Test at Î± = 5% to determine the level of treatment that gave a significant difference, continued with making a spider web graph to determine the treatment with the highest chemical characteristics. Differences in the proportion of purple sweet potato flour: red rice flour significantly effected the phenolic content, antioxidant activity by DPPH assay, and dietary fiber content. The results of the study on flakes was 4.25-5.71% moisture content, 390.469-886.406 mg GAE/100 g sample phenolic content, 52.26-65.24% antioxidant activity, and 9.47-13.86% dietary fiber content. The best treatment was the proportion of 100:0 purple sweet potato flour: red rice flour.

IDENTIFIKASI SIFAT FISIKOKIMIA DAN ORGANOLEPTIK SUSU NABATI YANG DIFORMULASIKAN DENGAN LINEAR PROGRAMMING Sentana, Aileen; Trisnawati, Chatarina Yayuk; Jati, Ignasius Radix Astadi Praptono
Jurnal Teknologi Pangan dan Gizi Vol 16, No 2 (2017)
Publisher : Widya Mandala Surabaya Catholic University

The milk consumption level in Indonesia is relatively low due to some people who has lactose and casein intolerance, the unpleasant milk aroma and its high price. Vegetable milk can be used to substitute cow milk using nuts as the main ingredients. Canarium nut and almond nut as the fat sources and red bean and also cowpea as the protein sources can be combined together to produce mixed nut milk. Mixed nut milk will be formulated using linear programming. The formulations were formulated based on the protein and fat content optimization and minimizing production cost. Each mixed nut formulations that were going to be tested in the study will be repeated three times. Different mixed nut milk formulation produced different end product characteristics as well. The characteristics of the various mixed nut milk formulations were compared in order to determine the most desirable mixed nut milk formulation. The test showed that there was significant different totals solid content, protein content, fat content, colour, viscosity and overall acceptance such as colour, viscosity and flavour of mixed nut milk due to different formulation. The highest protein content that can be reached from those three formulations was 2.86%, meanwhile the highest fat content was 6.17%. The research result also showed that the formulation based on the highest fat content had the most similar viscosity compared to cow milk (0.0020 Pas) which is 0.0038 Pas. This formulation also had the highest acceptance level especially in flavours with 3.60 point from 1-5 scale. This mixed nut milk is expected to be able to increase the milk consumption level in Indonesia and can be used as an alternative choice to substitute cow milk.

PENGARUH PROPORSI SINGKONG DAN LOBAK (Raphanus sativus L.) TERHADAP SIFAT FISIKOKIMIA DAN ORGANOLEPTIK HASHBROWN SINGKONG Pringgowati, Suesti Lilis; Surjoseputro, Sutarjo; Setijawati, Erni
Jurnal Teknologi Pangan dan Gizi Vol 16, No 2 (2017)
Publisher : Widya Mandala Surabaya Catholic University

Hashbrown is a product of potato that is made by shredding the potatoes, cutting into thin blocks, cut into dice, or pressed using rice potatoes then fried. The characteristic of Hash browns are soft in texture, moist and compact. In general, hash browns are made from potatoes. In this study, hash browns are made from cassava which has high carbohydrate levels, neutral aroma, light yellow colouring resembling potatoes and a savoury flavour. Hash brown product that just use cassava as a main ingredient, do not meet the characteristics of hash browns in general, which is not moist, so the addition of horseradish was necessary. Horseradish (Raphanus sativus L.) is a white tuber vegetable with 7.1% inulin. Inulin is a natural polimer formed from fructose units with a terminal glucose group. The role of inulin in hash browns is to provide moistness. Different concentration of the horseradish can give different characteristics to the taste, texture and ease of swallowing on hash brown product. The study design used is non-factorial RAK (Randomised Complete Block Design). Factors studied were concentration of horseradish consisting of 9 (nine) standard of treatments in the form of 0%(b/b); 5%(b/b);10%(b/b); 15%(b/b); 20%(b/b); 25%(b/b); 30%(b/b); 35%(b/b); 40%(b/b), with 3 replication. The parameters included physicochemical properties (moisture, fat content, absorption of oil, hardness and texture cohesiveness,) and the organoleptic properties (preference for taste, ease to swallow). The studied show that the proportion of cassava:horseradsih (70:30%) was the best, with water content 55,83%, oil absorption 32,84%, hardness 3,13 kg and cohesiveness 0,36 g, organoleptic proporties for aroma (5,51), taste (6,05), and swallowing (6,29) with standart score 1-9.

PENGARUH PROPORSI GULA PASIR DAN GULA AREN PADA KARAKTERISTIK CREAMCHEESE CAKE SETELAH SATU MINGGU PENYIMPANAN BEKU Erlienawati, Tabitha Christina; Suseno, Thomas Indarto Putut; Setijawati, Erni
Jurnal Teknologi Pangan dan Gizi Vol 16, No 2 (2017)
Publisher : Widya Mandala Surabaya Catholic University

Creamcheese cake is an innovation of chiffon cake that has sweet taste, soft, light, soft texture and moist characteristics. Creamcheese cake stored in a frozen storage will have a tougher texture and more rough. Tough and rough texture is influenced by sugar, so it needs to be added alternative ingredients to improve creamcheese cake texture. Palm sugar is a tradisional sugar that can be used as an ingredient in cakes. Palm sugar contains invert sugar more than sugar, so creamcheese cake still has a soft texture and moist. The proportion of sugar and palm sugar can be affected in several factors of creamcheese cake, including the physicochemical and organoleptic properties of creamcheese cake product. The methodology of this research is a randomized block design (RBD) with one factor, that is the proportion of sugar and palm sugar (P), which consists of seven levels 100%:0% (P1), 95%:5% (P2); 90%:10% (P3); 85%:15% (P4); 80%:20% (P5); 75%:25% (P6); dan 70%:30% (P7) of sugar used. Repetition of the experiments are carried out four times. The proportion of sugar and palm sugar effected the water content, specific volume, texture (hardness, cohesiveness, gumminess, springiness), color, and organoleptics (color, taste, softness, moistness, pore uniformity). The increasing of the proportion of palm sugar could increase the value of water content, hardness, cohesiveness, gumminess, redness and decrease the value of specific volume and lightness, yellowness, and chroma. The best treatment that determined by spider web method in creamcheese cake is the proportion of sugar and palm sugar 95%: 5% which had moisture content value 34.59%,specific volume 1.7381 cm3 / g, hardness 1457.684 g, cohessiveness 0.311, Gumminess 455.048, springiness 0.527 g, and favorite panelist level of taste parameter 6.6444, color 6.222, softness 7.2000, moistness 6.8667, and pore uniformity 6.9111 with score 1-9 as standard, creamcheese cake with the proportion of sugar and palm sugar 100%: 0% is considered as control.

PENGARUH KONSENTRASI AGAR TERHADAP KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK SELAI LEMBARAN APEL ANNA DAN ROSELLA Jaya, David Putra; Suseno, Thomas Indarto Putut; Setijawati, Erni
Jurnal Teknologi Pangan dan Gizi Vol 16, No 2 (2017)
Publisher : Widya Mandala Surabaya Catholic University

Anna apple and rosella jam is defined as jam which is made from sugar, Anna apple, and rosella. This product has a potential to be developed in slice form. The benefits of Anna apple and rosella jam slice are more practical to prepare, carry, stored, and minimize the risk of food contamination. Anna apple and rosella jam slice has compact texture, glossy and is not sticky on its package. Addition of hydrocolloid like agar is solution to get the desired slice jam characteristics. Use of agar can affect physicochemical and organoleptic Anna apple and rosella jam slice, therefore a research is needed to know the effects of agarâ€™ s concentration. The methodology of this research was a randomized block design (RBD) with one factor, that is the concentration of agar (P), which consists of six levels 0.6% (P1); 0.7% (P2); 0.8% (P3); 0.9% (P4); 1.0% (P5); and 1.1% (P6) of Anna apple rosella pure. Repetition of the experiments were carried out four times. Agar concentration difference affected moisture content, pH, hardness, cohesiveness, adhesiveness, and organoleptic score (firmness). Higher concentration of agar caused a declined on moisture content and syneresis level, on the other hand hardness, adhesiveness, cohesiveness, and pH increased. Anna apple and rosella jam slice color was purplish red (L between 26.6-27.4; a* between 2.5-3.1; b* between 0.2-0.6; C between 2.5- 3.0; dan Â°h between 5.3-11.0Â°). Best concentration of agar was 1.0% which had moisture content 39.30%, pH 3.69, hardness score 965.221 g, cohesiveness 0.346, adhesiveness score -554.336 g.s, phenolic content 1183.6163 mg GAE/100 g, with sensory score of taste 4.9847, color 5.4659, and firmness 5.5306 with standard score 1-7.

PENGARUH PROPORSI TOMAT DAN PULP KULIT PISANG KEPOK TERHADAP SIFAT FISIKOKIMIA DAN ORGANOLEPTIK LEATHER TOMAT-PULP KULIT PISANG KEPOK Pranata, Ignatius Ryan; Surjoseputro, Sutarjo; Setijawati, Erni
Jurnal Teknologi Pangan dan Gizi Vol 16, No 2 (2017)
Publisher : Widya Mandala Surabaya Catholic University

Tomatoes are one of agricultural commodities that have high economic value and produced throughout the year. Tomatoes production year to year always increase and reached 950.385 ton in 2011. Number of tomatoes products is still very limited providing opportunities utilization of tomatoes into fruit leather products. Fruit leather containing 10-15% of water in a form of thin sheet that can be rolled. The quaskin pulp lity of good fruit leather is plasticy, elastic, and has a good gel form of which is determined by some components especially pectin, sugar and acid. Tomato leather which is produced with 100% tomato can not form a solid gel because pectin content in tomato is 4,63%. Therefore pectin from saba banana skin pulp is added to get a good result of it. Saba banana skin pulp has a high pectin content. Pectin content in saba banana skin pulp is 5,5%. The research design used was Randomized Group Design consisting one factor which is the proportion of tomatoes and saba banana skin pulp (100%:0%; 90%:10%; 80%:20%; 70%:30%; 60%:40%; 50%:50%). The parameters analyzed include physicochemical properties (moisture content, aw, texture (flexibility), pH, and colour) and the organoleptic properties (preference for texture, colour, and flavor). The proportion use of tomato increased moisture content, texture (gel strenght), on the other hand decreasing pH, lightness, redness, and yellowness of leather. The best proportion of tomato and banana skin pulp was at 70:30 which had pH 3.38, moisture content 11.79%, texture (gel strenght) 1.12 kg, lightness 43.8, redness 28.01, yellowness 18.9 with sensory scores of flavor, color, and texture were 5.2, 5.95, and 5 respectively with score 1-7.

PENGARUH PERBEDAAN PERSENTASE PENAMBAHAN SUSU FULL CREAM TERHADAP SIFAT FISIKOKIMIA DAN ORGANOLEPTIK ES KRIM BERAS MERAH Bakti, Andrea Tania; Surjoseputro, Sutarjo; Setijawati, Erni
Jurnal Teknologi Pangan dan Gizi Vol 16, No 2 (2017)
Publisher : Widya Mandala Surabaya Catholic University

Red rice is a type of rice that is generally consumed by milling into red rice with husk still attached to the endosperm. In recent years the consumption of red rice in Indonesia begin increase and is popularized as a healthy lifestyle. One type of product that can be extended the use of red rice is red rice ice cream. Besides its high nutrition, red rice ice cream has a distinctive advantage of anthocyanin and also contains red rice flavor that characterizes the product. Ice cream has a creamy taste, easily melts in the mouth and soft texture. The texture is influenced by the presence of fat in the ice cream which helps to trap air (whipping process) that affect the amount and size of ice crystals formed. In this study the making of red rice ice cream is using red rice milk with a very small fat content in (1-2.9%), causing some differences in the physical and organoleptic properties of the ice cream. To help improve the texture of ice cream, the addition of full cream milk with a concentration of 8-13% is needed. The experimental design uses Randomized Block Design (RBD) which will be replicated five times for each treatment. Parameters that will be analysed in this study are the physicochemical parameters and organoleptic, including overrun percentage, hardness, melting rate, and organoleptic characteristics (texture, taste, flavor). Obtained data will be statistically analyzed to determine whether there are significant differences in the percentage of full cream milk powder to the parameters using ANOVA (Analysis of Variance) at Î± = 5%. If there is a significance difference, then it will be continued with DMRT (Duncanâ€™s Multiple Range Test) at Î± = 5% to determine which treatments were significantly different. The addition of full cream milk affect the overrun percentage, hardness, melting rate , and organoleptic characteristics (texture, flavor, taste) . The study result shows that overrun percentage is 16.58-22.77% and hardness is 89.07-1191.01 gram. The most preffered treatment is the addition of 13% full cream milk.

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