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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 173 Documents
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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 VARIASI KONSENTRASI GULA PASIR PADA PEMBUATAN SUWAR SUWIR DARI TAPE SUKUN TERHADAP PENERIMAAN KONSUMEN Nugerahani, Ira; Suprijono, Maria Matoetina; Lianawati, Lianawati
Jurnal Teknologi Pangan dan Gizi Vol 5, No 1 (2004)
Publisher : Widya Mandala Surabaya Catholic University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33508/jtpg.v5i1.2383

Abstract

"Suwar-suwir" is an intermediated moisture food commonly produced from traditional fermented cassava and it is very famous in East Java. In some areas "suwar-suwir" is made of fermented breadfruit ("tape sukun"). Suwar-suwir prepared by adding cane sugar to the fermented cassava and heating it, and then dehydrating. The addition of high concentration of cane sugar caused crystallization due to heating, and this influenced the sensory properties of the products. Finding the proper concentration of cane sugar should solve this problem. A Randomized Group Design was determined with a single factor i.e. concentration of cane sugar consist of six levels concentration as follows: 80%, 90%, 100%, 120% and 130%, respectively. The parameters including appearance, hardness, and taste were measured. The research result showed that there was significantly among treatments to all parameters. "Breadfruit Suwar-suwir" contains 100% of cane sugar was the best product.
KEBERADAAN KOLIFORM PADA DAGING AYAM SUWIR BUBUR AYAM YANG DIJUAL DRAMAGA BOGOR Zelpina, Engki; Purnawarman, Trioso; Lukman, Denny Widaya
Jurnal Teknologi Pangan dan Gizi Vol 19, No 1 (2020)
Publisher : Widya Mandala Surabaya Catholic University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (448.4 KB) | DOI: 10.33508/jtpg.v19i1.2447

Abstract

Penelitian ini bertujuan untuk mengetahui cemaran bakteri koliform pada daging ayam suwir bubur ayam yang dijual Dramaga Bogor. Sampel daging ayam suwir bubur ayam yang digunakan berasal dari pedagang bubur ayam. Sejumlah 15 sampel daging ayam suwir bubur ayam di isolasi terhadap bakteri koliform. Metode yang digunakan adalah cara tuang (pour plate method). Data yang diperoleh dianalisis secara deskriptif. Hasil penelitian menunjukkan bahwa jumlah cemaran koliform pada daging ayam suwir bubur ayam yang dijual di Dramaga Bogor adalah 4,25 x 105 ± 2,74 x 105. Cfu/g. Jumlah koliform pada daging ayam suwir bubur ayam melebihi SNI sehingga dapat menimbulkan berbagai gangguan kesehatan masyarakat.
ANALISIS MUTU SELAI PEPAYA TERHADAP PENGARUH PENAMBAHAN TEPUNG MAIZENA DAN GULA PASIR Jabar, Jabar; Nurman, Salfauqi; Fitriyana, Liya
Jurnal Teknologi Pangan dan Gizi Vol 19, No 1 (2020)
Publisher : Widya Mandala Surabaya Catholic University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33508/jtpg.v19i1.2451

Abstract

Buah pepaya termasuk salah satu komoditas pertanian yang digemari oleh masyarakat Indonesia. Buah pepaya banyak mengandung vitamin A, B, dan C yang baik bagi kesehatan. Buah pepaya merupakan buah yang memiliki kandungan air yang tinggi, sehingga buah pepaya memiliki masa simpan yang rendah. Untuk meningkatkan masa simpan buah pepaya dapat dilakukan dengan inovasi pengolahan produk seperti selai pepaya. Penelitian ini bertujuan untuk menganalisis mutu selai pepaya terhadap pengaruh penambahan tepung maizena dan gula pasir. Model rancangan dalam penelitian ini adalah Rancangan Acak Lengkap (RAL) faktorial dengan dua faktor yaitu penambahan tepung maizena (P) yang terdiri dari 3 taraf (5, 7,5 dan 10%) dan konsentrasi gula pasir (G) yang terdiri dari 3 taraf (40, 50 dan 60 gram). Analisa dilakukan terhadap uji organoleptik, kadar air, total padatan terlarut, dan uji daya oles. Mutu terbaik dari selai pepaya pada penelitian adalah kombinasi P1G1 yaitu penambahan tepung maizena 5% dan penambahan gula 40 g yang menghasilkan nilai uji organoleptik rasa 3,90 (suka), aroma 3,77 (suka), warna 4,04 (suka), kadar gula sebesar 49,27%, total padatan terlarut 6,250Brix, dan daya oles 2,46 (agak halus).
PENGGUNAAN MINYAK SAWIT UNTUK SUBSTITUSI LEMAK SUSU DALAM PRODUKSI SUSU KENTAL MANIS Naruki, Sri; Marsono, Yustinus; Murdiati, Agnes
Jurnal Teknologi Pangan dan Gizi Vol 5, No 1 (2004)
Publisher : Widya Mandala Surabaya Catholic University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33508/jtpg.v5i1.2379

Abstract

A research on substitution of milk fat with palm oil in Sweet Condense Milk (SCM) production has been conducted. The aim of this research was to investigate the effects of milk fat substitution with palm oil on physical, chemical and nutritional properties of the Palm Oil SCM (POSCM) POSCM were prepared by substitution of corn oil (0, 25, 50, 75 and 100%) with palm oil (R-vita) of the commercial recombined SCM formula. Chemical and physical properties of the POSCMs were determined. The POSCMs 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 (R-vita)resulted in a good quality of POSCM similar to the control SCM (0% red palm oil). This POSCM have viscosity and chemical composition similar to SCM and the emulsion stability 98%. POSCM production decreased 10% of carotene content but the tocoferol content were not affected bu the process. Substitution of milk fat with red palm oil decrease the cholesterol but have no effects on TAG concentration in rats.
PENGARUH JENIS BAGIAN BABI DAN PENAMBAHAN TEPUNG TERIGU TERHADAP SIFAT FISIKOMIA PORK NUGGET Suseno, Thomas Indarto Putut; Surjoseputro, Sutarjo; Fransisca, Ina Maria
Jurnal Teknologi Pangan dan Gizi Vol 5, No 1 (2004)
Publisher : Widya Mandala Surabaya Catholic University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33508/jtpg.v5i1.2384

Abstract

Parts of pork, such as shoulder, loin, and leg had a different character such as color, texture and chemical composition which might affect the quality of pork nuggets. The other factors are proportion and type of filler used in the preparation on the pork nuggets. The objective of this study was to know the effects of different part of pork and different wheat flour proportion on the physicochemical and sensory characteristics of pork nuggets. A Randomized Nested Design has been determined with four levels of wheat flour concentration i.e. 10%, 15%, 20%, 25%; each proportion was subjected to three part of pork i.e. shoulder, loin and leg, respetively. The parameters including moisture content, Water Holding Capacity (WHC), fat content, protein content, hardness, cohesiveness, and sensory characteristics were determined. The results showed that proportion of wheat flour gave significant effect on the quality parameters of the nugget expect WHC and cohesiveness. Pork nugget with 15% of wheat flour and shoulder part, 10% wheat flour and loin, as well as 10% wheat flour and leg were the best products.
PENGARUH PERBEDAAN KONSENTRASI KAPPA-KARAGENAN TERHADAP SIFAT FISIKOKIMIA BUMBU RAWON BERBENTUK LEMBARAN BERBAHAN KARIER CMC DAN PATI SAGU Jeremiah, Chris Saphyra; Suseno, Thomas Indarto Putut
Jurnal Teknologi Pangan dan Gizi Vol 19, No 1 (2020)
Publisher : Widya Mandala Surabaya Catholic University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (446.221 KB) | DOI: 10.33508/jtpg.v19i1.2448

Abstract

Edible film adalah salah satu bentuk perkembangan pangan yang mulai populer. Pembuatan bumbu rawon berbentuk lembaran adalah salah satu bentuk penerapan edible film yang masih jarang ditemukan. Rawon adalah kuliner khas Indonesia. Makanan dengan ciri utama kuah berwarna coklat kehitaman yang berasal dari keluak ini merupakan makanan khas Jawa Timur. Pati sagu adalah bahan yang masih jarang dipakai dalam pembuatan film, meskipun harganya murah, mudah didapatkan di dalam negri, dan mampu membentuk sistem lembaran yang berstruktur kompak, namun pati sagu memiliki kekurangan yaitu sifat film yang didapatkan rapuh sehingga diperlukan penambahan bahan lain, seperti CMC, yang tidak pernah digunakan tanpa adanya bahan lain dan karagenan, yang membantu pembentukan tekstur kokoh. CMC memiliki sifat tidak berwarna, tidak berasa, dan tidak berbau. Rancangan penelitian yang dipergunakan adalah rancangan acak kelompok (RAK) dengan satu faktor yaitu perbedaan konsentrasi kappa karagenan. Penelitian ini menggunakan enam taraf perlakuan, yaitu konsentrasi kappa karagenan sebesar 0%; 0,4%; 0,8%; 1,2%; 1,6%; 2%, dengan empat ulangan untuk tiap perlakuan. Parameter yang diuji dari bumbu rawon berbentuk lembaran ini adalah sifat fisik (viskositas, daya larut, kadar air, dan water activity) serta sifat kimia (angka peroksida). Data penelitian diperoleh selanjutnya dianalisa secara statistik menggunakan uji analisa varian (ANOVA) pada α = 5%. Data yang menunjukkan adanya beda nyata pada uji ANOVA, dilanjutkan dengan Duncan’s Multiple Range Test (DMRT). Semakin tinggi penambahan kappa-karagenan pada bumbu rawon berbentuk lembaran, semakin tinggi pula kadar air (berkisar antara 9,77 hingga 20,64), aw (berkisar antara 0,603 hingga 0,604), dan viskositas kuah rawon yang dihasilkan (berkisar antara 12,975 hingga 32,225). Sedangkan daya larut (waktu pelarutan berkisar antara 52 detik hingga 125 detik) dan bilangan peroksida (berkisar pada 0,073-0,122 meq peroksida/kg sampel pada penyimpanan 0 bulan, 0,09-0,131 meq peroksida/kg sampel pada penyimpanan 1 bulan, dan 0,107-0,151 meq peroksida/kg sampel pada penyimpanan 2 bulan) semakin menurun dengan penambahan kappa-karagenan. Semua hasil pengujian menunjukkan adanya perbedaan nyata pada tiap penambahan karagenan ke dalam sistem bumbu rawon berbentuk lembaran.
ANALISIS SENYAWA BIOAKTIF PADA DAUN KEMANGI IMBO (Pycnarrhena cauliflora) YANG DIGUNAKAN SEBAGAI PENYEDAP ALAMI Puspita, Dhanang; Wulandari, Triastuti Setyo
Jurnal Teknologi Pangan dan Gizi Vol 19, No 1 (2020)
Publisher : Widya Mandala Surabaya Catholic University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33508/jtpg.v19i1.2452

Abstract

Kemangi imbu atau sengkubak ((Pycnarrhena cauliflora) dimanfaatkan sebagai penyedap alami. Tumbuhan ini bisa dijadikan sebagai alternatif penggunaan MSG. Selain sebagai penyedap masakan, kemangi imbo juga memiliki senyawa bioaktif yang berpotensi dimanfaatkan dalam bidang farmasi, kosmetika dan pangan. Tujuan penelitian ini adalah untuk mengetahui senyawa bioaktif yang terdapat dalam kemangi imbo. Metode yang digunakan adalah ekstraksi senyawa biokatif dengan menggunakan etanol dan dilakukan pemurnian dengan rotary vacuum evaporator dan selanjutnya dianalisis dengan GC-MS. Hasil analisis menunjukan terdapat 15 jenis senyawa bioaktif yang berperan sebagai antioksidan, anti kanker, anti jerawat, anti bakteri/biotik, insektisda alami, dan perisa alami.
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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