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KARAKTERISTIK COOKIES DENGAN VARIASI TERIGU DAN TEPUNG PISANG TANDUK PREGELATINISASI Siswanto, Vesta; Sutedja, Anita Maya; Marsono, Yustinus
Jurnal Teknologi Pangan dan Gizi Vol 14, No 1 (2015)
Publisher : Widya Mandala Surabaya Catholic University

Processing Musa corniculata into banana flour can increase the diversification of banana utilization, extend shelf life and improve its economical value. One of the diversified product of banana flour is cookies. Utilization of banana flour in the production of cookies has another advantage i.e. reduction of wheat flour. However, the banana flour might result starchy aftertaste to the product. To reduce theunpreferable taste, it is proposed to use pregelatinize banana flour instead of unpregelatinized banana flour. The proportion of wheat flour and pregelatinized Musa corniculata flour will affect cookies characteristic so we need to know the exact proportion. Research using randomized block design with the treatment is proportion wheat flour and pregelatinized Musa corniculata flour. (100:0), (80:20), (60:40), (40:60), (20:80) and (0:100). The results showed that the difference in the proportion of significant effect on the physicochemical characteristics (moisture content, specific volume, power broken, and color) and organoleptic (color, flavor, aroma, crispness, broken power and mouthfeel). Cookies with proportion 60:40 give the best characteristic.

STUDI PENGGUNAAN KALSIUM KARBONAT ATAU TRIKALSIUM FOSFAT DAN KONSENTRASI AGAR TERHADAP SIFAT FISIKOKIMIA DAN ORGANOLEPTIK SOYGURT BERKALSIUM TINGGI Josaphat, Grace Evekyn; Kuswardani, Indah; Suprijono, Maria Matoetina
Jurnal Teknologi Pangan dan Gizi Vol 13, No 1 (2014)
Publisher : Widya Mandala Surabaya Catholic University

Soymilk has beany flavor and lack of calcium content which can be improved by fermentation of soymilk becoming set soygurt and calcium fortification using calcium carbonate or tricalcium phosphate. The differences of calcium salts may affect the soymilk colloid system, therefore it needs a stabilizer, for example agar. Then, a study of the use of calcium salts and appropriate agar concentration to produce a high calcium set soygurt is needed. The experimental was Randomized Block Design using factor Agar Concentrations on (A): 0,0% (0); 0,1% (1) and 0,2% (2) nested to the of Calcium Salts: Calcium Carbonate (C) and Tricalcium Phosphate (F). Parameters observed were syneresis, calcium content, and sensory characterisitics (preferences to texture and taste of the soygurt). The complement analysis were pH, acidity and protein content of soygurt. The data were analyzed using ANOVA at Î± = 5%, continued by DMRT test to determine the level of treatment that gives the significant effects. The result show significant difference of agar concentrations nested to the calcium salts gave significant effects to texture & taste of soygurt, but no siginificant effect to calcium content and syneresis of soygurt. Soygurt with 0,0% concentration of agar gave the highest score of texture preference at both kind of calcium salts. Agar concentration at 0,1% and 0,2% gave no significant difference on texture. Kind of calcium salts gave significant effect on taste preference on which soygurt with Tricalcium Phosphate gave higher score than Calcium Carbonate. The preference of taste of soyghurt treated with Tricalcium Phosphate was higher than The Calcium Carbonate, showed by score 4.3-4.4 compared to 3.2-3.8, on scale 1-7.

PENGARUH JENIS GARAM KALSIUM DAN LAMA PENYIMPANAN TERHADAP KARAKTERISTIK SUKADE LAPISAN ENDODERMIS KULIT BUAH MELON (CUCUMIS MELO L) Ratnasari, Lidya; Ristiarini, Susana; Widoeri, Theresia Endang
Jurnal Teknologi Pangan dan Gizi Vol 11, No 2 (2012)
Publisher : Widya Mandala Surabaya Catholic University

The usage of endodermic layers of melon (Cucumis melo L) to make succade have texture limitation. Blanching as a part of succade processing can make collapse texture of succade. To limitation the collapse texture need need soaking in firming agent solution like CaCl2, Ca(OH)2 and CaC6H10O6.5H2O. The usage of different calcium salt types will produce hygroscopicity differences which have effect to succade characteristic during storage. The experimental design is Nested Factorial Block Design. These are consist of two factors, the storage period (0, 1, 2, 3, 4 and 5 weeks) nested in the types of calcium salts (CaCl2, CaC6H10O6.5H2O and Ca(OH)2). Each treatment will be repeated three-times and tested parameter are water content, hardness, colour and organoleptic test (different test .i.e. performance, crispness and toughness). The data which obtained were analyzed with ANOVA (Analysis of Varians) at Î± = 5% then followed by Duncanâ€™s Multiple Range Test at Î± = 5% to find the degree of treatment which was really different. The experiment showed that calcium salts types influence the water content and shrinkage degree, whereas storage period of each calcium salts types influence the water content, hardness, colour (lightness, yellowness and redness) and organoleptic (crispness and white patch). Succade which were soaked in CaCl2 or calcium lactate solution showed the increasing of water content during five weeks storage, which cause the increasing of tenderness, lightness, yellowness and decreasing of redness, crispness and white patch. Succade which soaked in Ca(OH)2 solution during five weeks storage showed insignificant of increased water content and decreasing of water content in second week which result the increasing of hardness, redness, white patch and decreasing of lightness and yellowness.

PEMBUATAN YOGHURT BUAH NAGA MERAH (Hylocereus polyrhizus L.): PROPORSI SARI BUAH DAN SUSU UHT TERHADAP VIABILITAS BAKTERI DAN KEASAMAN YOGHURT Teguh, Ryanbakti Pranata Kusuma; Nugerahani, Ira; Kusumawati, Netty
Jurnal Teknologi Pangan dan Gizi Vol 14, No 2 (2015)
Publisher : Widya Mandala Surabaya Catholic University

Red dragon fruit in yoghurt may incrase fermentation rate. This reasearch was to determine the influence of the proportion of red dragon fruit juice and UHT milk on viability of bacteria and yoghurt acidity. The experimental design used Randomized Block Design (RBD) with single factors, proportion of fresh juice and UHT milk 0:100 (M0), 5:95 (M1), 10:90 (M2), 15:85 (M3) 20:80 (M4) 25:75 (M5). The analyzed parameters were viability of bacteria, pH, and acidity of yoghurt. Obtained data statistically analyzed by ANOVA (Analysis of Varians) at Î± = 5%. If there was a significant difference, then it continued by DMRT (Duncan's Multiple Range Test) test to determine which level of proportion that gives significant differences. The difference in the proportion of red dragon fruit juice and UHT milk was significantly effect to the viability of bacteria, pH and total acid of yoghurt. The higher proportion of red dragon fruit juice increased viability of bacteria and total acid while pH decreased. Based on research, lactic acid bacteria ranged between 9,4624-10,9345 log cfu/m, pH ranged between 4,367-4,806; and total acid ranged between 24,33-48,33 oSH.

PENGARUH KONSENTRASI GELATIN DAN GULA TERHADAP SIFAT FISIKOKIMIA DAN ORGANOLEPTIK PANNA COTTA Handani, Yohana; Sutedja, Anita Maya; Trisnawati, Chatarina Yayuk
Jurnal Teknologi Pangan dan Gizi Vol 15, No 2 (2016)
Publisher : Widya Mandala Surabaya Catholic University

Panna cotta is an Italian dessert made from heavy whipping cream, milk, gelatin and sugar. The formula of panna cotta in Italia is less suitable to be applied in Indonesia because heavy whipping cream is unavailable in Indonesia and people donâ€™t like thick cream. Replacement of heavy whipping cream with light whipping cream and change in light whipping cream-milk ratio into 1:9 were done to adjust panna cotta with the preference of panelist. This affected to the concentration of gelatin and sugar should be added. The purpose of this study was to determine the effect of gelatin and sugar concentration and their interaction on the characteristic of panna cotta. The research design used was a factorial randomized block design that consists of two factors: the concentration of gelatin (1%; 1,25%; and 1,5%) and the concentration of sugar (2,5%; 5%; and 7,5%) to obtain nine combination treatment and replicated three times. Analysis of panna cotta included physical properties (color, syneresis, and texture: hardness), chemical properties (moisture content and total dissolved solids), and the sensory properties based on hedonic test (gel firmness, ease to melt, taste, ease to swallow and color). Data were analyzed using ANOVA test at Î± = 5%, if the results showed a significant effect, data were analyzed by followed by Duncanâ€™s Multiple Range Test at Î± = 5% to determine the combination treatment that gave a significant difference. The results indicated interactions between gelatin and sugar concentration provided significant effect on texture (hardness) of panna cotta. Increasing concentration of gelatin caused a decreased in moisture content, syneresis, lightness and ohue, but redness and yellowness increased. Increasing concentration of sugar caused a decreased in moisture content, syneresis, lightness and redness, but total dissolved solids and ohue increased. The treatment recommended was 1% gelatin and 7,5% sugar.

PEMBUATAN YOGHURT MURBEI HITAM (MORUS NIGRA L.): PROPORSI SARI BUAH DAN SUSU SAPI TERHADAP KOMPONEN BIOAKTIF DAN VIABILITAS BAKTERI ASAM LAKTAT SELAMA PENYIMPANAN Oeitanto, Andy; Nugerahani, Ira; Kusumawati, Netty
Jurnal Teknologi Pangan dan Gizi Vol 12, No 2 (2013)
Publisher : Widya Mandala Surabaya Catholic University

Yoghurt is made from milk processing through fermentation by Lactic Acid Bacteria (LAB), Lactobacillus bulgaricus and Streptococcus thermophilus. Adding black mulberryâ€™s juice can improve yoghurtâ€™s functional characteristic through anthocyanin. Bioactive compounds was known unstable on storage and reportedly capable both to inhibit pathogen bacteriaâ€™s and stimulate LABâ€™s growth. The aim of this research is observe the effects of different proportion of fresh juice and cowâ€™s milk, storage time and the interaction both of them on bioactive compounds and viability of LAB. This research used factorial Randomized Block Design (RBD) with two factors, proportion of fresh juice with fresh cowâ€™s milk 5:95 (M1), 10:90 (M2), 15:85 (M3) % (v/v) and storage time 3 (L1), 10 (L2), 20 (L3) days with three replications. The parameters observed were total phenol, total flavonoid, anthocyanin content, total of LAB and pH as complement data. Data statistically analyzed by ANOVA test (Analysis of Variance) at Î± = 5% and continued with DMRT (Duncan's Multiple Range Test) at Î± = 5%. Used different proportion of fruit juice and storage time had significant effect on bioactive compounds and viability of LAB but there is no interaction both of them. The higher level proportion of fresh juice made amount of bioactive compounds increased and viability of LAB decreased. Increased storage time made bioactive compounds and viability of LAB decreased. The amount of bioactive compounds on black mulberry yoghurt after 20 days storage ranged from 49,20-99,14 Âµg GAE/g yoghurt, 101,91- 146,27 Âµg CE/g yoghurt, and 7,96-23,89 Âµg cya-3-glu/g yoghurt with ALT value ranged from 9,4804-9,5997 log cfu/mL and pH 3,877-3,961.

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

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 Î± = 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 TAPIOKA DAN TERIGU TERHADAP SIFAT FISIKOKIMIA DAN ORGANOLEPTIK KERUPUK BERSELEDRI Kusuma, Theodora Dessryna; Suseno, Thomas Indarto Putut; Surjoseputro, Sutarjo
Jurnal Teknologi Pangan dan Gizi Vol 12, No 1 (2013)
Publisher : Widya Mandala Surabaya Catholic University

Crackers is a popular food in Indonesia. Currently developing the cracker is a cracker without protein in the addition of vegetable materials (vegetable crackers). The addition of celery in cracker can be used as a diversification effort. Crackers are generally made from tapioca that affect the quality of crackers. A good quality appearance is translusent and compact. Substitution of wheat flour is expecte d to improve the quality of the resulting crackers. This research aims to study the influence of the proportion of tapioca and wheat flour in celery crackers characterstics and to determine the proportion of tapioca and wheat flour crackers that can produce good quality and acceptable in terms of sensory. The main materials used in this study is tapioca, wheat flour, fresh celery, baking powder, and water. Research methods with Random Design Group a single factor, namely the proportion of tapioca and wheat. Level of treatment consist of eight levels, proportion wheat flour 0, 5, 10, 15, 20, 25, 30, 35% with three replications. Proportion in the manufacture of tapioca and wheat flour crackers real influence on the water content, volume expantion, bulk density after fried crackers, color, and hardness. Increasing of wheat flour make water content, bulk density, redness, yellowness, and hardness increase too, but volume expantion and lightness decrease. The use of tapioca and wheat flour in addition to the crackers do not give the real effect on the bulk density crackers after drying. The selection of the best treatment based on the weighting test, including volume expantion and organoleptic (appearance, crispness, flavor, and color), the best treatment is proportion wheat flour 15%.

PENGGUNAAN NA-CMC DAN GUM XANTHAN UNTUK MEMPERBAIKI KUALITAS CAKE BERAS RENDAH LEMAK Widija, Stephanie Livia Joana; Trsinawati, Chatarina Yayuk; Widjajaseputra, Anna Ingani
Jurnal Teknologi Pangan dan Gizi Vol 16, No 1 (2017)
Publisher : Widya Mandala Surabaya Catholic University

The use of Na-CMC need to be combined with xanthan gum hydrocolloid to improve the physical, chemical, and sensory properties of reduced fat rice cake. The research aimed to determine the effect of hydrocolloid concentration (Na-CMC and xanthan gum = 4:1) onphysical, chemical, and sensory properties of reduced fat rice cake. The experimental design was Randomized Block Design with one factor, namely hydrocolloid concentration, which consisted of five levels: 1%, 2%, 3%, 4%, and 5% based on flour weight with five replications. Data were analyzed by Analysis of Variance at Î± = 5 % to determine the effect of treatment on the physical, chemical, and sensory properties of reduced fat rice cake, and followed by Duncan's Multiple Range Test at Î± = 5 % to determine differences between treatment levels. The results showed that hydrocolloid concentration gave significant effects on moisture content, specific volume, hardness, cohesiveness, gumminess, chewiness and sensory properties (preference to pore uniformity, ease of chewing, tenderness, taste, and moistness), but didnâ€™t give a significant effect on springiness of reduced fat rice cake. Reduced fat rice cake with hydrocolloid concentration of 4% is the most preferred cake by consumers.

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

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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