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PENGARUH PROPORSI TAPIKOKA DAN TEPUNG BERAS MERAH TERHADAP SIFAT FISIKOKIMIA DAN ORGANOLEPTIK KERUPUK BERAS MERAH S., Bernadette Maureen; Surjoseputro, Sutarjo; Epriliati, Indah
Jurnal Teknologi Pangan dan Gizi Vol 15, No 1 (2016)
Publisher : Widya Mandala Surabaya Catholic University

ABSTRACT Diversification of red rice processing can increase utilization and consumption of red rice. Preliminary processing into flour can facilitate subsequent processing. One way of using the red rice flour is processing them into crackers. Crackers is a snack that has been known by Indonesian for a long time. The main material of crackers is tapioca that is replaced with red rice flour in this study. Substitution of tapioca with red rice flour affects the physicochemical (water content, expansion volume, level of hardness, color, oil absorption, and crude fiber content) and organoleptic properties (color, flavor, and crispness) of red rice crackers. The design of the study is a single randomized group design, spesifically proportion of tapioca and red rice flour which is made up of six levels of treatment, 0%, 10%, 20%, 30%, 40%, and 50%. Each level is repeated four times. The results showed that proportion of tapioca and red rice flour significantly affect the water content of raw and fried crackers, expansion volume, hardness, color (lightness, redness, yellowness), oil absorption, crude fiber content, and organoleptic properties of red rice crackers (color, flavor, and crispness). The higher substitution rate of tapioca with red rice flour, the lower the moisture content of raw crackers, expansion volume, oil absorption, lightness of raw and fried crackers, and panelists preference (color), and the higher hardness, water content of fried crackers, redness, yelowness, and crude fiber content. The best treatment based on organoleptic properties is crackers with 20% substitution of red rice flour.

PENGARUH PENAMBAHAN TEPUNG MENJES TERHADAP SIFAT FISIK DAN ORGANOLEPTIK NUGGET AYAM Yahya, Ellen; Suseno, Thomas Indarto Putut; Setijawati, Erni
Jurnal Teknologi Pangan dan Gizi Vol 12, No 2 (2013)
Publisher : Widya Mandala Surabaya Catholic University

Chicken nugget is a processed chicken product, cooked made from a mixture of ground chicken meat were given coating, with or without the addition of other ingredients and permitted food additives. Chicken nuggets are a popular food product, but chicken nugget has the disadvantage that has a low fiber content. Lack of fiber content can be improved by adding menjes flour on chicken nuggets. Menjes flour have a high fiber content, which is 61.55%, has a savory flavor, widely available and affordable price. The design of the study is a randomized block design (RBD) with one factor, seven level of menjes flour concentration of 0%, 1.5%, 3%, 4.5%, 6%, 7.5% and 9 % with three times repeated. Parameter study include WHC, pH, moisture content, fiber content, texture (hardness, springiness, cohesiveness, fractubility, gumminess and chewiness), and product preferences in organoleptic (juiceness, texture and flavor). The data will be analyzed by Analysis of Variance (ANOVA) at Î± = 5% and further testing is test DMRT (Duncan's Multiple Range Test) at Î± = 5% when there are significant differences between treatments. The result showed that the difference variation in addition of menjes flour was significantly affected (Î± = 5%) against moisture, WHC, texture (hardness and cohesiveness). Variation in addition of menjes flour also significantly affected to product organoleptic including flavor, texture, and juiceness. Larger addition of menjes flour increasing moisture content and hardness, but decreasing WHC, cohesiveness and panelist preference. The best treatment was obtained at addition 1.5% menjes flour with 160% WHC, 55.82% moisture content, 9534.204 g hardness, 0.637 cohesiveness, and 2.09% dietary fiber.

PENGARUH PERBEDAAN KONSENTRASI EKSTRAK BIT MERAH DAN GELATIN TERHADAP SIFAT FISIKOKIMIA DAN ORGANOLEPTIK MARSHMALLOW BEET Ann, Kho Chin; Suseno, Thomas Indarto Putut; Utomo, Adrianus Rulianto
Jurnal Teknologi Pangan dan Gizi Vol 11, No 2 (2012)
Publisher : Widya Mandala Surabaya Catholic University

Marshmallow was known as snack food made from sugar, glucose syrup, gelatin and coloring with addition of high air contain that produce soft texture and melting sensation when it chewe. Thus, use of betalain pigment from red beet extract as natural colorant is attempted for marshmallow. The use of beet extract give pectin component and affect gelatin which act as foaming agent to form marshmallow texture. The differences of red beet extract and gelatin concentration will give some effect to the physicochemical properties and organoleptic of marshmallow beet. Red beet extract obtained from red beet bandung and commercial gelatin is used. The research design will be used is two factor Randomized Block Design, red beet extract concentration (5%, 10%, 15%) and gelatin concentration (3%, 4%, 5%) with three replications. The test results are analyzed by varians test (ANOVA) at Î± = 5% and Duncanâ€™s Multiple Range Test at Î± = 5% if there is real influence. The result of the analysis: water content (21,41-24,35%), water activity (0,807-0,817), pH (7,09-7,32), density (0,4484-0,5401 gram/mL), texture (hardness (773,98-1599,25 g) and chewiness (774,04-1508,77 g)) color (lightness (46,2-60,4), redness (28,2-35,7) and yellowness (5,1-6,6)) and organoleptic (color (4,79-6,13), taste (4,92-6,06) and texture (4,36-6,30)).The best treatment of beet marshmallow is G3B1 treatment (5% gelatin concentration and 5% beet extract concentration), which has 21,41% water content, 0,811 water activity, 0,4790 g/mL density, 1599,25 g hardness, 1508,77 g chewiness, 6,04 lightness, 28,2 redness, 6,6 yellowness and the organoleptic 5,87; 5,84 6,30 for color, taste and texture.

APLIKASI SEDUHAN BUNGA ROSELLA (Hibiscus sabdariffa) SEBAGAI ASIDULAN PADA ROTI MANIS BERBASIS TEPUNG GAPLEK Ardanareswari, Katharina; Yuliarto, Theo Rony; Ananingsih, Victoria Kristina
Jurnal Teknologi Pangan dan Gizi Vol 17, No 1 (2018)
Publisher : Widya Mandala Surabaya Catholic University

Gaplek flour is processed from cassava (Manihot utilissima), which is dried and milled. Its application as wheat flour substitute in sweet bread brings some minor qualities in final bread volume. In this case, addition of leavening agent such as baking soda and acidulant is crucial. Rosella (Hisbiscus sabdariffa) flower infusion is known with its acidic taste, however, its application as natural acidulant has never been explored before. The purpose of this research is to explore the effect of rosella flower infusion as natural acidulant towards physicochemical characteristic of gaplek flour-based sweet bread. In this research, wheat flour was substituted by gaplek flour in amount of 10%, 20% and 30%.Rosella flower infusion was added as 25%, 50% and 75%of water portion added. Physicochemical assays of the resulting sweet bread were done, including the assay of bread volume, average of poreâ€™s diameter, hardness, and water content. The result shows that sweet bread with higher concentration of gaplek flour substitution exhibit lower volume with higher hardness. Addition of rosella flower infusion results in improvement of bread volume and hardness. In sweet bread with 30% gaplek flour substitution, addition of 75% acidulant increase the volume up to 45% higher and decrease the hardness up to 18% lower than the sample without acidulant. The volume of 30% gaplek, 75% acidulant sample is even higher compared to flour control sample without acidulant. It is concluded that addition of acidulant based on rosella flower infusion improves characteristics of gaplek flour-based sweet bread.

PENGARUH LAMA PENYIMPANAN SELAMA DISTRIBUSI DAN PEMASARAN TERHADAP VIABILITAS BAKTERI ASAM LAKTAT DAN TINGKAT KEASAMAN PADA YOGURT MURBEI HITAM (Morus nigra L.) Oktavia, Hana Meliana; Kusumawati, Netty; Kuswardhani, Indah
Jurnal Teknologi Pangan dan Gizi Vol 14, No 1 (2015)
Publisher : Widya Mandala Surabaya Catholic University

Yoghurt is the product from coagulation of milk that is produced from fermentation process of lactic acid bacteria (LAB), Lactobacillus bulgaricus (LB) and Streptococcus thermophilus (ST). Usually during storage and distribution, the viability of LB and ST decrease. Marketing and distribution method which is done by small scale industry is using combination storage on coolbox with 15oC-20oC during 10 hours and followed by storage on refrigerator with 5oC during 14 hours. The purpose of the research observe the effect of storage time on such condition. The research purposed to observe the effect of storage time during distribution and marketing on the viability of Lactic Acid Bacteria (ST and LB) and acidity levels in black mulberry yogurt. The research based on RBD (Randomized Block Design) single factor: the long of storage during distribution and marketing (1; 5; 9; 13; 17 and 21 days) with 4 replications. The parameters observed were pH, total acid and viability LAB (ST and LB). The data obtained were analyzed statistically with Analysis of Variance (ANOVA) and Duncan Multiple Range Test (DMRT) (Î± = 0.05). The long of storage during distribution and marketing gave significant affect on the viability of lactic acid bacteria and the acidity of the black mulberry yogurt. The longer of storage time, the lower LAB viability and pH, but higher total acid. The value of black mulberry yoghurt ALT LAB after 21 days of storage 9.1484 log cfu / ml with a pH value of yogurt 3.814, acidity Soxhlet Henkel 95.03 oSH and total of lactic 2.14%. Black mulberry yogurt during 13 days of storage and distribution is qualified to SNI with 9.5148 ALT log cfu/mL and a total of lactid acid 1.97%.

PENGARUH KONSENTRASI STABILIZER HPMC SS12 TERHADAP SIFAT FISIKOKIMIA DAN ORGANOLEPTIK MAYONESSUSU KEDELAI REDUCED FAT Angkadjaja, Anita; Suseno, Thomas Indarto Putut; ., Lynie
Jurnal Teknologi Pangan dan Gizi Vol 13, No 2 (2014)
Publisher : Widya Mandala Surabaya Catholic University

Mayonnaise also can be made from soymilk in substitution with egg yolk as natural emulsifier and also can reduce the fat content which can be prone to humanâ€™s health condition. During the mayonnaise processing, stabilizer, HPMC (Hydroxypropyl Methylcellulose) is need so mayonnaise will become more stable and also resulted in good organoleptic texture. Research is need to know the effect of HPMC to mayonnaise physicochemical and organoleptic texture. The experimental design used is randomized group design with single factor which is SS12 concentration divided into 7 (seven) levels of SS12 concentration and repeated 4 (four) times. The parameters analyzed are emulsion stability, viscocity, density b/v, color, organoleptic, water content, and texture characteristic with Texture Profile Analyzer, pH, and fat content. All data will be processed stastically with ANOVA (Analysis of Variance) on Î± = 5% and if there is a significance difference, the data will be processed stastically with Duncanâ€™s Multiple Range Test to know the level of concentration which give the most significance difference. The result showed that the difference in the concentration of stabilizer HPMC SS12 was significantly affected of the water content, density, organoleptic (taste) but no significant effect on the pH, viscocity, texture (firmness and cohesiveness), and organoleptic (mouthfeel and appearance). The best treatment was obtained at concentration of 3.5% stabilizer HPMC SS12 with pH 4.75, viscocity 14983.3333 cP, water content 29.35% (wb), density 0.9435 g/mL, firmness 85.9887 N, cohesiveness 67.7812 N, and fat content 47.51%.

PENGARUH PROPORSI DAUN BELUNTAS (Pluchea indica less) DAN TEH HIJAU TERHADAP AKTIVITAS ANTIOKSIDAN PRODUK MINUMAN Setiokusumo, Christine; Widyawati, Paini Sri; Budianta, Dwi Wibawa
Jurnal Teknologi Pangan dan Gizi Vol 15, No 1 (2016)
Publisher : Widya Mandala Surabaya Catholic University

Beluntas has many benefits especially on its leaves because of the phytochemical contents. Therefore, beluntas needs to be combined with other ingredient that can increase the antioxidant activity. One of ingredient that can be combined with beluntas is green tea. Green tea is a beverage that is often consumed and has various health benefits, because of the polyphenol compound contents from flavonoid group, mainly catechins. This research was aimed to determine the effect of beluntas leaves and green tea proportion on antioxidant activity of beverage product. The design of this research used single factor randomized block design. Factors that were researched were beluntas leaves and green tea proportion with five level factors, which were P1, P2, P3, P4 and P5. The results showed that the proportion of beluntas leaves and green tea powder significantly affected on phytochemical compounds, total phenol, total flavonoids, DPPH scavenging activity, and iron ion reducing power. Phenolic content was ranged from 451.13-707.63 mg GAE/L sample, flavonoid content was ranged from 95.73-413.73 mg CE/L sample, DPPH scavenging activity was ranged from 193.38-277.79 mg GAE/L sample, and iron ion reducing power was ranged from 211.50-499.50 mg GAE/L sample. Total phenolic and total flavonoid contents were positively correlated with the ability to scavenge free radical DPPH and the ability to reduce iron ion. This means that the higher of phenolic and flavonoid contents in beluntas green tea beverage had the higher the antioxidant capacity. The results showed that P3 had the highest antioxidant activity.

KAJIAN KARAKTERISTIK EDIBLE FILM DARI TAPIOKA DAN GELATIN DENGAN PERLAKUAN PENAMBAHAN GLISEROL Hendra, Atika Ariani; Utomo, Adrianus Rulianto; Setijawati, Erni
Jurnal Teknologi Pangan dan Gizi Vol 14, No 2 (2015)
Publisher : Widya Mandala Surabaya Catholic University

The use of plastic as packaging material both primary and secondary is much encountered with the aim of protection to the packaged product. However, plastic can cause environmental pollution since waste from plastic is hard to decompose naturally. This can be minimized by making the packaging biodegradable and can be eaten. Edible film is a category of food packaging in the form of sheets that can be eaten together with the product. This study uses data analysis in the form of a mathematical model consisting of one factors, factors increase the concentration of glycerol, which consists of seven levels of treatment were 0%, 0.5%, 1%, 1.5%, 2%, 2.5% and 3%. Repetition performed a total of three times so that there are 21 experimental units. The parameters to be tested are tensile strength, elongation, moisture content, and Water Activity (Aw). The data obtained from each test will be analyzed by finding a mathematical model using regression analysis. Differences addition of glycerol added percentage shows a very close relationship to the attractiveness, percent elongation, moisture content, and Water Activity (Aw). The higher the percentage of glycerol is added, the percent elongation and the moisture content of edible film is increasing, while the tensile strength and Aw decreases. The maximum tensile force can be arrested by a film before it was torn ranged from 9.609 to 465.904 kg/cm2, change the maximum length of the edible film to cut off ranging between 8-108%. The water content of edible film ranges between 10:46 - 13.88%, Aw values ranging between 0551-0574.

PENGARUH KONSENTRASI TEPUNG PEPAYA DAN LAMA PENYIMPANAN TERHADAP SIFAT FISIK BEADS DAN VIABILITAS Lactobacillus acidophilus FNCC 0051 TERIMOBIL Purba, Grace Sri; Widyastuti, Theresia Endang Widoeri; Kuswardhani, Indah
Jurnal Teknologi Pangan dan Gizi Vol 15, No 2 (2016)
Publisher : Widya Mandala Surabaya Catholic University

The purpose of this study was to determine the effect of papaya powder concentration and storage time to the physical properties of beads and viability of immobilized Lactobacillus acidophilus FNCC 0051. The Randomized Block Design (RBD) factorial design to be used. There were two (2) factors: concentration of papaya powder consisting of two (2) levels, which were 3% (w/v) and 6% (w/v) and storage time consisting of five (5) levels, which were 0, 7, 14, 21, and 28 days. Each treatment combinations repeated three (3) times. Testing is conducted on the beadsâ€™ diameter, beadsâ€™ texture (hardness, cohesiveness, springiness) and also immobilized cellâ€™s viability. Data analyzed by ANOVA test (Analysis of Varians) at Î± = 5% and continued with DMRT (Duncan's Multiple Range Test) at Î± = 5 if the level of treatment had a significant effect. Beads diameter ranged 5.07 â€“ 5.68 mm and the higher papaya powder concentration or the longer storage time would make the beadsâ€™s diameter bigger. Hardness ranged 29.2376 â€“ 48.5756 g, cohesiveness ranged 0.3800 â€“ 0.5211, and springiness ranged 0.8398 â€“ 0.9889. The higher level concentration of papaya powder decrease beadsâ€™ hardness and cohesiveness but thereâ€™s no effect on springiness. The viability of immobilized Lactobacillus acidophillus FNCC 0051 ranged 8.6021 â€“ 11.5474 log cfu/gram. Storage time significantly influenced the viability of immobilized cells, which the highest viable cells (11.1795 log cfu/g) obtained from 21 days of storage time.

PENGARUH WAKTU PENGUKUSAN JAGUNG KUNING HIBRIDA DAN LAMA PENYIMPANAN DINGIN SUSU KEDELAI JAGUNG TERHADAP SIFAT FISIK DAN ORGANOLEPTIKNYA Loekito, Okky Purnama; Marsono, Yustinus; Srianta, Ignatius
Jurnal Teknologi Pangan dan Gizi Vol 12, No 2 (2013)
Publisher : Widya Mandala Surabaya Catholic University

Soycorn milk is a beverage from soybean and corn combination. Ratio of soybean and corn is 70:30. The addition of corn reduce beany flavor from soy milk. The starch content in corn affects physical and sensory properties of corn soy milk. Corn starch characteristics change during processing. This study aimed to evaluate the steaming duration of yellow hybrid corn and cold storage time of soycorn milk that obtain soycorn milk with physical and sensory properties that favored by consumers. The results showed steaming duration of yellow hybrid corn and cold storage time of soycorn milk affected its TSS, colloidal stability, and viscosity. The longer corn steaming duration, it increased TSS (9,01%), colloidal stability (2,57%), and viscosity (18,56%) of soycorn milk. The cold storage time of soycorn milk increased its TSS (14,15%) and viscosity (22,11%), whereas the colloidal stability decreased 6,21%. Steaming duration of yellow hybrid corn and cold storage time of soycorn milk affected level preferences for viscosity but did not affect the level preferences for color and flavor of soycorn milk.

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