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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 17, No 1 (2018)" : 7 Documents clear
PENGARUH PERBEDAAN KONSENTRASI KALSIUM KARBONAT (CaCO3) TERHADAP SIFAT FISIKOKIMIA DAN ORGANOLEPTIK SEREAL SARAPAN BERAS HITAM-PISANG RAJA Jaya, Yohan Adi; Suseno, Thomas Indarto Putut; Jati, Ignasius Radix Astadi Praptono
Jurnal Teknologi Pangan dan Gizi Vol 17, No 1 (2018)
Publisher : Widya Mandala Surabaya Catholic University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (136.236 KB) | DOI: 10.33508/jtpg.v17i1.1701

Abstract

One of the cereal varieties which is potentially processed to be a breakfast cereal is black rice. Black rice (Oryza sativa L. indica) is one of the rice varieties commonly grown in Indonesia. The usage of banana (Musa paradisiaca var sapientum) is to improve the taste and aroma of the cereal and also to utilize Indonesia’s local commodity. Ca2+ ions from calcium carbonate (CaCO3) can interact with cereal starch granules and affects the starch gelatinization. The usage level of CaCO3 is 0,00%; 0.10%; 0.20%; 0.30%; 0.40%; 0.50%; and 0.60%. The observed parameters are moisture contents, rehydration rate, water absorption capacity, water activity (aw), texture, colour, and organoleptic properties. Total anthocyanin content, antioxidant activity, and resistant starch content are observed only in the best CaCO3 usage level. The result are analyzed using ANOVA (Analysis of Variance) test with α = 5% to determine whether there is a significant difference or not. If there is a significant difference, the analysis is continued with DMRT (Duncan’s Multiple Range Test) using α = 5%. The study result shows that have moisture contents 2.11-3.36%; rehydration rate at temperature 30oC 0.1121-0.2338 g water/s, temperature 40oC 0,1550-0,3033 g water/s, temperature 50oC 0,1870-0,3626 g water/s, temperature 60oC 0,2463-0,4507 g water/s, temperature 70oC 0,3104-0,5532 g water/s, temperature 80oC 0,3827-0,6533 g water/s, water absorption 82.02-125.18%; capacity water activity (aw) 0.35-0.40; texture for hardness 632.046–916.937g dan for cripsness 0.020–0.041cm-1; and the colour conclusion is red purple. The best CaCO3 usage level from organoleptic tests is 0.60%. The total anthocyanin content is 2.2722mg/100mL; the antioxidant activity is 87.46%; and the resistant starch content is 19.753 %.
APLIKASI SEDUHAN BUNGA ROSELLA (Hibiscus sabdariffa) SEBAGAI ASIDULAN PADA ROTI MANIS BERBASIS TEPUNG GAPLEK Ardanareswari, Katharina; Yuliarto, Theo Rony; Ananingsih, Victoria Kristina
Jurnal Teknologi Pangan dan Gizi Vol 17, No 1 (2018)
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.v17i1.1698

Abstract

Gaplek flour is processed from cassava (Manihot utilissima), which is dried and milled. Its application as wheat flour substitute in sweet bread brings some minor qualities in final bread volume. In this case, addition of leavening agent such as baking soda and acidulant is crucial. Rosella (Hisbiscus sabdariffa) flower infusion is known with its acidic taste, however, its application as natural acidulant has never been explored before. The purpose of this research is to explore the effect of rosella flower infusion as natural acidulant towards physicochemical characteristic of gaplek flour-based sweet bread. In this research, wheat flour was substituted by gaplek flour in amount of 10%, 20% and 30%.Rosella flower infusion was added as 25%, 50% and 75%of water portion added. Physicochemical assays of the resulting sweet bread were done, including the assay of bread volume, average of pore’s diameter, hardness, and water content. The result shows that sweet bread with higher concentration of gaplek flour substitution exhibit lower volume with higher hardness. Addition of rosella flower infusion results in improvement of bread volume and hardness. In sweet bread with 30% gaplek flour substitution, addition of 75% acidulant increase the volume up to 45% higher and decrease the hardness up to 18% lower than the sample without acidulant. The volume of 30% gaplek, 75% acidulant sample is even higher compared to flour control sample without acidulant. It is concluded that addition of acidulant based on rosella flower infusion improves characteristics of gaplek flour-based sweet bread.
PENGARUH KONSENTRASI TAPIOKA PADA BERAS VARIETAS MENTIK (Oryza sativa var. Mentik) TERHADAP SIFAT FISIKOKIMIA RICE PAPER Putriningsih, Agnes Ayu; Surjoseputro, Sutarjo; Setijawati, Erni
Jurnal Teknologi Pangan dan Gizi Vol 17, No 1 (2018)
Publisher : Widya Mandala Surabaya Catholic University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (470.17 KB) | DOI: 10.33508/jtpg.v17i1.1699

Abstract

Rice paper wrappers are made from rice that can be directly consumed and comes from Asia. Rice paper has the characteristic appearance of the translucent, elastic, easily foldable and not easily torn. Rice paper begins manufacture of soaking rice overnight and then in doing demolition by adding water until the rice porridge, after it is done printing on the steamer until drying. In preliminary studies using Mentik rice only produce rice paper that is easily torn and less elastic after being printed or when used. The addition of tapioca expected to improve the initial structure of rice paper with the ability to provide a stable due role in maintaining water amylopectin gel systems. This study uses a randomized block design (RAK) factorial design with one factor, namely the concentration of tapioca. The concentration of starch to be used is 0% (P1); 0.25% (P2); 0.5% (P3); 0.75% (P4); 1% (P5); 1.25% (P6) and 1.5% (P7) of the weight of the rice dough is used. Repetition of the experiments were carried out four times to obtain a total of 28 experimental units. Data were analyzed using ANOVA (Analysis of Varians) test at α = 5%, if the results showed a significant effect, the next analyzed by followed by DMRT (Duncan’s Multiple Range Test) at α = 5% to determine the combination treatment that gave a significant difference. Analysis performed is the water content, aw, and power rehydration. The results showed that the effect of tapioca give effect to the physicochemical characteristics of rice paper. The water content increased while the rice paper rice paper rehydration power decrease with increasing concentration of tapioca. Water content ranging from 12.11% - 15.54%, power rehydration ranging from 110.42% - 113.04% and aw values ranged from 0.54 to 0.68. Tapioca concentration of 1.25% is the best treatment to the value of the water content of 14.85%, 118.59% and the power rehydration aw 0.67.
PENGARUH KONSENTRASI AGAR BATANG TERHADAP KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK SELAI LEMBARAN APEL ROME BEAUTY Sinaga, Gede Tuahta Sisean Marojohan; Suseno, Thomas Indarto Putut; Setijawati, Erni
Jurnal Teknologi Pangan dan Gizi Vol 17, No 1 (2018)
Publisher : Widya Mandala Surabaya Catholic University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (144.441 KB) | DOI: 10.33508/jtpg.v17i1.1703

Abstract

Rome beauty apple jam slice is defined as a modified apple jam into apple jam in a slice form (jam slice) with the main raw materials include apples, sugar, water, citric acid, agar, and HPMC. The advantages of the apple jam slice is more practical because it has the shape and size of the slices that have been adapted to the shape of bread making it easy to prepare. Characteristics of the slice jam is a slice-shaped compact, plastic, and not sticky when removed from the packaging. Production of apple jam slice needs addition of gelling agent (agar and HPMC) to form solid texture. The addition of agar bar can affects Apple jam slice’s characteristics, therefore it is necessary to study the effect of the concentration of agar bar. The methodology of this research is a randomized block design (RBD) with one factor, that is the concentration of agar bar (P), which consists of six levels (0.15% (P1); 0.30% (P2); 0.45% (P3); 0.60% (P4); 0.75% (P5); and 0.90% (P6)) of puree apples 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 taste and color organoleptic. The color of apple jam slice was yellow-red. Best treatment of apple jam slice was addition of 0.60% agar barwhich had moisture content 38.33%, pH 4.36%, hardness 2202.868 g, adhesiveness -1420.147 g.s, cohesiveness 0.143, total dietary fiber 2.58%, also sensory score taste 5.1719, color 4.7526, and texture 5.6518 with score 1-7 as standart.
ANALISIS PROKSIMAT, AKTIVITAS ANTIOKSIDAN, DAN KOMPOSISI PIGMEN Ulva lactuca L. DARI PERAIRAN PANTAI KUKUP da Costa, Junet Franzisca; Merdekawati, Windu; Otu, Ferly Rambu
Jurnal Teknologi Pangan dan Gizi Vol 17, No 1 (2018)
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.v17i1.1697

Abstract

Seaweed has been widely consumed in Asia include Indonesia, especially coastal community. Seaweed has nutrients and non-nutrients compound that benefit health. Unfortunatelly, information about the potential of edible seaweed is limited. The objective of this study is to analyze the total nutrient levels (proximate), antioxidant activity, and pigment composition of Ulva lactuca L. that grow abundantly in Pantai Kukup, Gunung Kidul regency, Central Java. Ulva lactuca L. had 11.53% of water content, 2.94% of ash content, 5.17% of fat, 17.43% of protein, and 62.93% of carbohydrate. Antioxidant test by using DPPH found that inhibition concentration (IC50) of Ulva lactuca L. was 88890.55 ppm. Ulva lactuca L. contain chlorophyll a, b, and c, neoxanthin, anteraxanthin, dinoxanthin, flavoxanthin, micronone, and vaucheriaxanthin and other unidentified pigments. Ulva lactuca L. has high carbohydrate and protein with low lipid, which is potential as functional food material. Moreover, Ulva lactuca L. showed antioxidant activity, which is prospective in health, pharmaceutical, cosmetic.
PENGARUH KONSENTRASI ASAM JAWA (Tamarindus indica L.) TERHADAP SIFAT FISIKOKIMIA DAN ORGANOLEPTIK LEATHER PULP KULIT PISANG KEPOK-ASAM JAWA Purnomo, Lupita; Surjoseputro, Sutarjo; Setijawati, Erni
Jurnal Teknologi Pangan dan Gizi Vol 17, No 1 (2018)
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.v17i1.1702

Abstract

Kepok banana (Musa paradisica L.) is a type of banana that is widely used for further processing. One part of banana that can be used is the peel. In banana peel there is a high enough of pectin (10-21%), therefore banana peel can be used as raw material on the leather. The fruit letaher is a thin sheet-shaped sweeter with a thickness of 2-3 mm, and has a water content of 10-25%. Fruit leather is good to have a slightly tough, compact texture also has a plasticity known by the gel system that is formed due to pectin, sugar and acids. Banana peel has a weakness, that is less attractive color (pale white) and it tasted bland, so on the making is necessary to add other materials, tamarind. Tamarind (Tamarindus indica L.) has a brownish- yellow flesh color and taste very sour. The sour taste is caused by tartaric acid, which is the main component of tamarind.This study aims to determine the effect of concentration on the physicochemical properties and organoleptic of kepok banana pulp-tamarind leather. The design of the study is a randomized block design (RAK) non-factorial with one factor and seven- level treatment, the concentration of tamarind written by 10%, 15%, 20%, 25%, 30%, 35%, and 40% with four replications. Kepok banana pulp- tamarind leather generated testing the water content, pH, texture (hardness), and organoleptic test covering the taste, texture and color. The test data will be analized using ANOVA (Analysis of Variance) at α = 5% and continued using Duncan Multiple Range Test (DMRT). The addition of tamarind increased the value of water content and texture (hardness), while the pH and color values (lightness, redness, and yellowness) decreased. The best concentration of tamarind was at 25%, which had pH 3,12, water content 11,79%, hardness 0,23 kg/s, lightness 42,33, Redness 17,61 and yellowness 23,33, and panelist sensory score of color (5,96), texture (5,94), and flavor (6,05) respectively with scoring 1-7.
PENGARUH PROPORSI UBI JALAR ORANYE DAN TAPIOKA TERHADAP SIFAT FISIKOKIMIA DAN ORGANOLEPTIK KERIPIK UBI JALAR ORANYE Heveni, Enjela; Suseno, Thomas Indarto Putut; Setijawati, Erni
Jurnal Teknologi Pangan dan Gizi Vol 17, No 1 (2018)
Publisher : Widya Mandala Surabaya Catholic University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (158.336 KB) | DOI: 10.33508/jtpg.v17i1.1700

Abstract

Chips are classified as types of snacks that are categorized as crackers, foods that are dry, crisp (crispy). In general, the manufacture of chips is by way of direct material cut so many consumers who do not love because they do not obtain the desired level of crispness. It is therefore necessary to add starches such as tapioca to improve the crispiness of the chips. In this study, sweet potato being processed first and the addition of starch such as tapioca to increase the crispiness. But the addition of starch is not more than 30% by the weight of sweet potato dough for undesirable development of large volumes such as chips which are made by flour. The addition of tapioca starch will also affect the physicochemical and organoleptic properties of the chips. The study was conducted to determine the effect of tapioca proportion to the physicochemical properties and organoleptic orange sweet potato chips. The study design used is Random Group non factorial. Factors studied were concentration of tapioca which consists of 7 (seven) standard of treatment in the form of 0% (w / w); 5% (w / w); 10% (w / w); 15% (w / w); 20% (w / w); 25% (w / w); 30% (w / w), with a repeat of four (4) times in order to obtain a total of 28 experimental units. The use of the higher tapioca starch increases the water content of the raw chips, volume expansion, oil absorption and lightness, while the water content of the cooked chips, redness, yellowness, chroma and texture decreases. The results showed that the best processing is the concentration of tapioca 30% with the moisture content of 7.61% raw chips, cooked chips water content of 2.91%, volume expansion of 57.24%, oil absorption of 34.58%, texture (hardness) of 232.38 g, beta carotene of orange sweet potato flour 88.34 mg/kg, beta carotene of orange sweet potato chips after being fried 40.68 mg/kg, the acceptance level panelists in terms of the ability to fracturing (6.95), the crispness (7.33), color (7.16) and flavor (6.76) with a standard score of 1-9.

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