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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
Arjuna Subject : -
Articles 4 Documents
 1 
Search results for , issue "Vol 2, No 1 (2001)" : 4 Documents clear
EKSTRAKSI DAN KARAKTERISASI PIGMEN DARI KULIT BUAH RAMBUTAN (Nepheliumla ppaceumy) ar. BINJAI Tri Susant, Lydia-, Simon B. Widjanarko,
Jurnal Teknologi Pangan dan Gizi Vol 2, No 1 (2001)
Publisher : Widya Mandala Surabaya Catholic University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (855.314 KB) | DOI: 10.33508/jtpg.v2i1.137

Abstract

Rambutan fruits (Nephelium lappaceum) is one of tropical fruit having red coloured rinds, which may be due to anthocyanins content. This research was focused on finding optimal concentration of ethanol as solvent in the extraction of colouring matters and characterization of its properties. Two phases of laboratory works were carried out, first was concentration for extraction (70, 75, 80, 85, 90 and 95%), second was characterization of colouring matters affected by pH, heating, temperature, oxidator-reductors etc. Results of these experiments showed that 95% ethanol was the right concentration for extraction of colouring matters having maximal absorbancy of 0,24; pH of 1,06; anthocyanin concentration of 4,1 x 10-3 mg/ml; rendement of 13,67%. Characters of anthocyanin as follows : (1) Absorbancy at 30oC was 0,95 and at 100oC was 0,75 (2) Heated for 1 hour and 2 hours at 100oC resulting in absorbancy 0f 0,73 and no absorbancy, respectively (3) Reduction of absorbancy due to increase in pH absorbancy of 0,75; 0,31 and no absorbancy at the pH of 3; 4; 5 respectively (4) Effect of reductor after 12 hours storage producing absorbancy of 0,52 (5) Effect of lectric light for 24 hours showing absorbancy of 0,30, while 0,35 due to sunlight (6) Storage in cool room (15oC) for 7 days showing higher absorbancy of 0,24 compared to 0,09 stored in room temperature.
Tinjauan Sosio Ekonomi Gudeg Dan Preferensi Konsumennya Di Kotamadya Yogyakarta Henry Yuliando, Stephanus Sri Hedy Agung Putra, Wahyu Supartono,
Jurnal Teknologi Pangan dan Gizi Vol 2, No 1 (2001)
Publisher : Widya Mandala Surabaya Catholic University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (603.157 KB) | DOI: 10.33508/jtpg.v2i1.138

Abstract

Gudeg is the most popular javanese food in Yogyakarta, which is divided into two types; wet and dry. The difference of them depended on their moisture content. Its moisture content caused differences on the product attributes. Aims of this research were identifying the socio-economic aspects of gudeg producers and measuring consumer preferences level. The research on the gudeg producer was conducted and analysed by using Bivariate Correlation and Joint Correlation (Partial Correlation) procedures. Based on the results, it could be stated, that the difference types of gudeg influenced by profit, price and marketing area. Consumers research was conducted by using attitude index analysis. The results were, that dry gudeg lead attitude index by 0.655 and wet gudeg by 0.104. It meant that the consumers more prefered to consume dry gudeg than wet gudeg.
Pemanfaatan Buah Pepaya Muda Dalam Pembuatan Dendeng Giling Kambing Meliany, Hari Purnomo, T. Dwi Wibawa Budianta,
Jurnal Teknologi Pangan dan Gizi Vol 2, No 1 (2001)
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.v2i1.139

Abstract

Spicy dried minced goat meat in sheet form is one of the spicy dried meat type, which could be classified as intermediate moisture meat product. In order to improve the dietary fibre content of the product, a research on the utilization of young pawpaw (Carica papaya L) fruit in the production of spicy dried minced goat meat was conducted. The research results showed that the usage of 10 up to 30 % of young pawpaw fruit could increase the dietary fibre content of the spicy dried minced goat meat with the organoleptic properties still accepted by the panelists.
Identifikasi Dan Penetapan Kadar Zat Warna Merah Dalam Dawet Secara KLT-Densitometri Lanni Wijaya, Siti Surdijati, Andjar Sardjimah,
Jurnal Teknologi Pangan dan Gizi Vol 2, No 1 (2001)
Publisher : Widya Mandala Surabaya Catholic University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (384.442 KB) | DOI: 10.33508/jtpg.v2i1.140

Abstract

Red colorants are often used for coloring “dawet” drinks sold along “X” street in Surabaya. The red colorants are possibly those additive coloring agents not permitted for foods or those permitted but the contents exceeded that stated by the Indonesian Minister of Health Regulation No. 722/Menkes/Per/IX/1988/on Food Additives. In the qualitative and quantative tests using TLC-Densitometry with stationary phase : silica Gel GF254 , mobile phase : isopropanol : ammonia – 4 : 1 and selected maximum wavelength 553 nm, it was found that be red colorant used was Rhodamin B, that was not permitted for foods and the contents found were 0.011 % to 0.016 %.

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