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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

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

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

Red colorants are often used for coloring â€œdawetâ€ drinks sold along â€œXâ€ 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 â€“ 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 %.

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

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

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

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 researchâ€™s objectives were to know the effects of different parts of pork meat and wheat flourâ€™s concentration to physicochemical and sensory characteristics of pork nugget. Experimental design was Nested Randomized Design, which wheat flourâ€™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 flourâ€™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

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

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 Penggantian Sirup Glukosa dengan Sirup Sorbitol dan Penggantian Butter dengan Salatrim Terhadap Sifat Fisikokimia dan Organoleptik Kembang Gula Karamel Netty Kusumawati, Thomas Indarto Putut Suseno, Nita Fibria,
Jurnal Teknologi Pangan dan Gizi Vol 7, No 1 (2008)
Publisher : Widya Mandala Surabaya Catholic University

Caramel soft candy is one of noncrysytalline candy, with soft and chewy texture. Sorbitol as known low calories sweetener agent with 2/3 Calorie content of sucrose. Salatrim is a one of fat replacer with lipid base was classified as triglyceride. The advantages of the salatrim usage is 5 Calories/gram compared with 9 Calories/gram on ordinary lipid together give physical characteristic with conventional lipid. This objective of this is to find out about the effect of the changing glucose syrup with sorbitol syrup and butter with salatrim toward chemical physics and organoleptic of caramel soft candy to know the usage of both to produce most favorable caramel soft candy. This study were doing with making caramel soft candy with replacement variation of glucose syrup with sorbitol syrup (20%:80%; 10%:90%; and 0%:100%) and replacement variation of butter with salatrim (10%:90 and 0%:100%). The study design are using Factorial Group Randomly Design and Factorial Complete Randomly Design with 6 treatment combination, each 4 replications. Based on statistic evaluation, there are interaction effect between replacement glucose syrup with sorbitol syrup and replacement butter with salatrim toward hardness, tensile strength and panelist preference to colour and texture caramel soft candy, but not effecting in water content, reducing sugar content, lightness, redness, yellowness and panelist preference to taste of caramel soft candy. Replacement glucoce syrup with sorbitol syrup would effecting in water content, reducing sugar content, lightness, redness and yellowness caramel soft candy. The taste preference effected by each of treatment but not effected by interaction of both treatment. The best product based on weighing technique was caramel soft candy with replacement glucose syrup with sorbitol syrup 100% and replacement butter with salatrim 100% (A3B2) that consists of 8,87% water content, 10,79 gram/ 100gram material, 487,25 Newton hardness, 10,13 Newton tensile strength, 41,48 lightness, 13,25 redness and 26,40 yellowness.The colour preference score was 5,04, texture was 5,07 and taste was 4,97 which classified on netral to likely enough.

Prospek Pengembangan Makanan Fungsional Marsono, Yustinus
Jurnal Teknologi Pangan dan Gizi Vol 7, No 1 (2008)
Publisher : Widya Mandala Surabaya Catholic University

Perbaikan tingkat kesejahteraan telah mengakibatkan meningkatnya berbagaimacam penyakit degeneratif misalnya obesitas, diabetes, jantung koroner, hypertensi dan kanker. Telah dipercayai bahwa makanan fungsional dapat mencegah atau menurunkan kemungkinan penyakit-penyakit tersebut. Sifat fungsional dari makanan fungsional ditentukan oleh komponen bioaktif yang terkandung di dalamnya, misalnya serat pangan, inulin, FOS dan antioksidan. Indonesia kaya akan sumber alam dengan kandungan komponen bioaktif yang sangat potensial untuk dikembangkan. Dengan jumlah penduduk yang besar dan meningkatnya kesejahteraan maka dapat diprediksi bahwa permintaan makanan fungsional akan meningkat di masa yang akan datang. Hal ini memberi harapan bahwa pengembangan makanan fungsional di Indonesia sangat prospektif. Kejelian industri pangan untuk melihat peluang ini sangat diperlukan dan kerjasama dengan peneliti serta dukungan dari pemerintahperlu ditingkatkan. Tindakan ini perlu diikuti dengan promosi yang intensif untuk mendukung peningkatan pemasaran.

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Journal Mail Official
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Kota surabaya,

Jawa timur

INDONESIA