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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 5 Documents
 1 
Search results for , issue "Vol 4, No 1 " : 5 Documents clear
PENGARUH SUHU PENYIMPANAN TERHADAP KECEPATAN RESPIRASI: MODEL RESPIRASI PISANG "CAVENDISH" Utomo, Adrianus Rulianto
Jurnal Teknologi Pangan dan Gizi Vol 4, No 1 & 2 (2003)
Publisher : Widya Mandala Surabaya Catholic University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33508/jtpg.v4i1 & 2.2386

Abstract

A respiration model, based on enzyme kinetic, was proposed for predicting respiration rates of Cavendish Banana as a function of O2 and CO2. Respiration rate were measured with the close system. Cavendish Bananas were kept in close glass jars, covered with rigid cover. Sampling of head space gas was done every 2x24 hr for 3 weeks and the gas were analyzed for O2 and CO2 by gas chromatography. The experiments were conducted at 10°C (refrigeration), 20°C (air conditioner room) and 30°C (room temperature). It was found that maximum respiration rate was affected by storage temperature. Using the Arrbenius plot, it showed that the higher storage temperature the faster respiration rate.
KAJIAN FAKTOR PENENTU MASA SIMPAN PRODUK BUBUK BUMBU DENGAN CARRIER MALTODEKSTRIN DE-12 DAN DE-18 Widjajaseputra, Anna Ingani; Srianta, Ignatius; Handayani, Yashinta Natalia
Jurnal Teknologi Pangan dan Gizi Vol 4, No 1 & 2 (2003)
Publisher : Widya Mandala Surabaya Catholic University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33508/jtpg.v4i1 & 2.2382

Abstract

Seasoning powder is very useful in modern life. Seasoning powder can make certain food preparation easier, such as fried chicken, fried shrimp etc. The problem are discoloration and free flowing ability due to the increasing of reducing sugar content during storage. The objective of this research is to study on dominant factors of shelf-life of seasoning powder using maltodextrine, DE-12 and DE-18 as "carrier". A Complete Randomized Design has been used, with two levels of Dextrose Equivalent of maltodextrin, DE-12 and DE-18, respectively. Measured parameters are moisture content, water activity, reducing sugar content, free flowing and color. All data from five replicates were analyzed statistically using t test and set at Pd" 0.05. The research result indicate that the dominant factors of shelf-life are free flowing and color. Seasoning powder using DE-12 has 6 weeks shelf-life and the other one using DE-18 has 4 weeks shelf-life.
PENGARUH PENGOLAHAN TERHADAP KADAR ORYZANOL DAN KOMPOSISI ASAM LEMAK MINYAK BEKATUL DUA VARIETAS PADI LOKAL Marsono, Yustinus
Jurnal Teknologi Pangan dan Gizi Vol 4, No 1 & 2 (2003)
Publisher : Widya Mandala Surabaya Catholic University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33508/jtpg.v4i1 & 2.2378

Abstract

a research on processing of rice bran has been conducted. Two local rice cultivar (Rajalele and Merning) were heated with two heating method i.e. steaming and microwave oven heating. Rice bran were added with water (60% of rice bran weight) and mixed to get semisolid mass. The mass were heated in microwave oven for 5 minutes steamed for 15 minutes and then were extruded and dried in oven at 40-50°C. Rice bran oil was extracted from the dry heated rice bran with hexane. The oil was analyzed for oryzanol and fatty acid composition. It was found that rajalele rice bran contain higher fat than the Merning rice bran. Rajalele rice bran oil contains a higher oryzanol than Merning rice bran oil. Steaming and microwave heating decrease the oil and oryzanol content of rice brans. The dominant fatty acids of rice bran oil were olete, lonoleate and palmitate, i.e. 35-44%, 36-42%, and 15-19%, respectively. The process decreased small quantities of unsaturated fatty acids.
PENGARUH KOMBINASI SANTAN DAN GULA KELAPA TERHADAP KUALITAS ES KRIM SUSU KEDELAI Budianta, Tarsisius Dwi Wibawa; Soepardi, H. Goeswono; Yuliana, Yuliana
Jurnal Teknologi Pangan dan Gizi Vol 4, No 1 & 2 (2003)
Publisher : Widya Mandala Surabaya Catholic University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33508/jtpg.v4i1 & 2.2380

Abstract

The aim of this research was to investigate the effect of utilization of coconut milk and coconut sugar in soybean milk ice cream production on chemical, physical and sensory properties of ice cream. Six combination of coconut milk and coconut sugar proportion (9:25; 11:23; 13:21; 15:19; 17:17; and 19:15) were formulated in soybean milk ice cream production. The quality parameters including chemical composition, overrun, delatation rate and flavor were measured. It was found that combinaton of coconut milk and coconut sugar proportion affected and quality parameters. The combination of 9% coconut milk and 25% coconut sugar resulted in the best soybean milk ice cream. The chemical composition of this ice cream : fat 3.00%, protein 3.88%, total sugar 15.30% and total solid 24.42%. This ice cream had 50.36% of overrun and 0.2548 g/min of delatation rate and were prefered by the consumer panelist.
KAJIAN PENGARUH VARIETAS DAN LOKASI TANAM KELAPA (Cocos nucifera Linn) TERHADAP KUALITAS SANTAN BUBUK Budianta, Tarsisius Dwi Wibawa; Angriani, Vivi
Jurnal Teknologi Pangan dan Gizi Vol 4, No 1 & 2 (2003)
Publisher : Widya Mandala Surabaya Catholic University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33508/jtpg.v4i1 & 2.2385

Abstract

The quality of dry coconut milk was affected by some factors such as coconut maturity, cultivar and location where the coconut planted. This present study investigated the effects of cultivar and planted location on the fat content and fatty acid composition of dry coconut milk. Two planted areas (Kajaran Plantation, Lumajang and Kota Blater Plantation, Jember) and two cultivars (green and yellow) were selected. It was found that dry coconut milk that was produced from Kajaran plantation had a lower fat content than from Kota Blater plantation. Green cultivar in both locations had a lower fat content than yellow cultivar. Fatty acids composition of the yellow cultivar was higher in miristate, oleate and linolete but lower in laurate than the green cultivar. No consistent effect were found on the location factor for the fatty acid composition.

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