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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 5 Documents
 1 
Search results for , issue "Vol 6, No 2 (2007)" : 5 Documents clear
Substitusi Bekatul pada Tepung Tapioka untuk Pembuatan Flake: Kajian Terhadap Sifat Fisikokimia dan Sensoris Magdalena Puspita Dewi, Adrianus Rulianto Utomo, Erni Setijawati,
Jurnal Teknologi Pangan dan Gizi Vol 6, No 2 (2007)
Publisher : Widya Mandala Surabaya Catholic University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (149.545 KB) | DOI: 10.33508/jtpg.v6i2.141

Abstract

A research on substitution of milk fat with red palm oil in Milk Powder (MP) production has been conducted. The aim of this research was to investigate the effects of corn oil substitution with red palm oil on physical, chemical and nutritional properties of the recombined milk powder (RMP). Pre-formulated milk powder (PMP) was prepared by mixing of corn oil, skim milk powder, stabilizer and water followed by filtering, preheating, homogenization and spray drying. The corn oil was substituted with 0, 25, 50, 75 and 100% of red palm oil (RPO-0, RPO-25, RPO-50, RPO- 75 and RPO-100). RMP formula were prepared as a commercial milk powder formula with protein and fat content of 20% and 18%, respectively. Chemical and physical properties of the RMPs were analyzed. The RMPs were then reconstituted and sensory character as well as nutritional properties was examined. The result showed that substitution of 50% corn oil with red palm oil resulted in a red palm oil milk powder (RPOMP) similar to the corn oil milk powder (control milk powder) in term of panelist acceptability. This RPOMP have a higher wet ability and solubility index but lower dispersibility and similar density to the control milk powder. The RPOMP contain a lower total and beta carotene content but higher tocoferol content than the control milk powder. Spray drying in the pre-formulated milk powder processing decrease 90% of carotene content of the pre-formulated milk powder but the tocoferol content was not affected by the process. In Wistar rats, consumption of RPOMP for 4 weeks had no effects on the lipids profiles.
Pengaruh Perbedaan Jumlah Santan dan Lama Penyimpanan Beku Terhadap Viabilitas Lactobacillus acidophilus dalam Es Krim Nabati Probiotik Widyastuti Effendi, Srianta, Netty Kusumawati,
Jurnal Teknologi Pangan dan Gizi Vol 6, No 2 (2007)
Publisher : Widya Mandala Surabaya Catholic University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (84.462 KB) | DOI: 10.33508/jtpg.v6i2.142

Abstract

Ice cream is one of dairy-based frozen desserts which has a huge potency to be developed into a probiotic product. Cells viability is the main concern in formulation and processing of probiotic ice cream. Freezing and frozen storage are critical for cell viability. Recently, considerable interest has been shown in non-dairy ice cream which is suitable for vegetarians and people who are lactose intolerant. Usually, the non-dairy ice cream uses soymilk combined with coconut milk to increase fat and total solid. The objective of this research is to study the effect of coconut milk level (50 g/500 g and 160 g/500 g) and frozen storage time(0;7;14;21;and 28 days) on viability of Lactobacillus acidophilus in non-dairy probiotic ice cream. The coconut milk level of 50 g/500 g produced the non-dairy ice cream with total fat of 3.78% (mellofreeze), total solid of 25.37% and overrun of 8.26%, while its level of 50 g/500 g produced non-dairy ice cream with total fat of 9.52% (mellorine), total solid of 34.53% and overrun of 42.84%. The differences of coconut milk level and frozen storage times significantly affected the viability of Lactobacillus acidophilus. The coconut milk levesl of 50 g/500 g and 160 g/500 g produced ice cream with the cell viability of 10.22 log cfu/ml and 11.12 log cfu/ml, respectively. The Lactobacillus acidophilus viability decreased significantly after 7 days, but not for further storages. At the end of storage (28 days), the viable cells were 8 to 9 log cfu/ml, which complied with the probiotic prerequisite.
Pengaruh Jenis Bagian Daging Babi dan Penambahan Tepung Terigu Terhadap Sifat Fisikokimiawi Pork Nugget Ina Maria Fransisca, Thomas Indarto Putut Suseno, Sutarjo Surjoseputro,
Jurnal Teknologi Pangan dan Gizi Vol 6, No 2 (2007)
Publisher : Widya Mandala Surabaya Catholic University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (109.222 KB) | DOI: 10.33508/jtpg.v6i2.143

Abstract

Parts of pork meat that can be made into pork nugget are shoulder, loin, and leg because each part has different physicochemical characteristics, e.g. colour, texture, and chemical composition. Filler is one of ingredients needed in making nuggets. Fillers that usually used are wheat flour, corn flour, and rice flour. This research’s objectives were to know the effects of different parts of pork meat and wheat flour’s concentration to physicochemical and sensory characteristics of pork nugget. Experimental design was Nested Randomized Design, which wheat flour’s concentration i.e. 10%, 15%, 20%, 25% was nested in different parts of pork meat i.e. shoulder, loin, and leg. All data has been analyzes with ANOVA and LSD test. Effectiveness test is used to get the best treatments. The research results showed that wheat flour’s concentration did not give a significant effect (p=0,05) on cohesiveness and Water Holding Capacity (WHC) but it gave a significant effect (p=0,05) on hardness, fat, protein, and water content. Best treatments were pork shoulder nugget using 15% wheat flour, pork loin nugget using 10% wheat flour, and pork leg nugget using 10% wheat flour.
Pengaruh Konsentrasi Xanthan Gum Terhadap Sifat Fisikokimia dan Organoleptik Puree Nenas Beku Rosalina Wijaya, T. Dwi Wibawa Budianta, Petrus Sri Naryanto,
Jurnal Teknologi Pangan dan Gizi Vol 6, No 2 (2007)
Publisher : Widya Mandala Surabaya Catholic University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (7094.272 KB) | DOI: 10.33508/jtpg.v6i2.144

Abstract

One of the serious problem in the pineapple puree production is water drip of the pureee, so that detrimental effect on their sensory and water holding properties. The aim of the research is yo investigate the effect concentration xanthan gum on the physicochemical and sensory properties of frozen pineapple puree. The research used Block Randomized Design with single factor, i.e., the concentration xanthan gum (0%, 0.2%, 0.3%, 0.4%, 0.5%, 0.6%) The physichochemical properties (moisture, viscosity, drip, total soluble solid and color) and sensory properties (color, taste, mouthfeel, and flavor) of the product were determined. The result showed that concentration of xanthan gun affect the moisture, viscosity, drip, and color but did not affect total soluble solid frozen pineapple puree. At the concentration xanthan gum of 0.2% produced the best properties of frozen pineapple puree.
Substitusi Minyak Jagung dengan Minyak Sawit Merah dalam Produksi Susu Bubuk Rekombinasi: Pengaruhnya pada Sifat Fisik dan Gizi Sri Naruki, Y. Marsono, Agnes Murdiati,
Jurnal Teknologi Pangan dan Gizi Vol 6, No 2 (2007)
Publisher : Widya Mandala Surabaya Catholic University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (149.545 KB) | DOI: 10.33508/jtpg.v6i2.145

Abstract

A research on substitution of milk fat with red palm oil in Milk Powder (MP) production has been conducted. The aim of this research was to investigate the effects of corn oil substitution with red palm oil on physical, chemical and nutritional properties of the recombined milk powder (RMP). Pre-formulated milk powder (PMP) was prepared by mixing of corn oil, skim milk powder, stabilizer and water followed by filtering, preheating, homogenization and spray drying. The corn oil was substituted with 0, 25, 50, 75 and 100% of red palm oil (RPO-0, RPO-25, RPO-50, RPO- 75 and RPO-100). RMP formula were prepared as a commercial milk powder formula with protein and fat content of 20% and 18%, respectively. Chemical and physical properties of the RMPs were analyzed. The RMPs were then reconstituted and sensory character as well as nutritional properties was examined. The result showed that substitution of 50% corn oil with red palm oil resulted in a red palm oil milk powder (RPOMP) similar to the corn oil milk powder (control milk powder) in term of panelist acceptability. This RPOMP have a higher wet ability and solubility index but lower dispersibility and similar density to the control milk powder. The RPOMP contain a lower total and beta carotene content but higher tocoferol content than the control milk powder. Spray drying in the pre-formulated milk powder processing decrease 90% of carotene content of the pre-formulated milk powder but the tocoferol content was not affected by the process. In Wistar rats, consumption of RPOMP for 4 weeks had no effects on the lipids profiles.

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