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KADAR ANTOSIANIN DAN AKTIVITAS ANTIOKSIDAN FLAKE BERAS MERAH DAN BERAS KETAN HITAM DENGAN VARIASI SUHU PEREBUSAN Setiawati, Hany; Marsono, Yustinus; Sutedja, Anita Maya
Jurnal Teknologi Pangan dan Gizi Vol 12, No 1 (2013)
Publisher : Widya Mandala Surabaya Catholic University

Red rice and black glutinous rice contain high starch and satiety thus suitable for use as raw material for produce breakfast cereal flakes.Anthocyanin compounds found in red rice and black glutinous rice flakes can be damaged during the process. Stage of making a flake that can reduce levels of anthocyanins of red and black glutinous rice is boiling and drying. The design of the study is a randomized block design nested pattern, consisting of two factors. The first factor is the type of rice (the nest) namely red rice (M) and black glutinous rice (H). The second factor is boiling temperature (which is nested) are T1 (70Â°C), T2 (80Â°C) and T3 (90Â°C). Parameters tested the levels of anthocyanin content, total phenolic content and antioxidant activity. The data obtained were subsequently analyzed by ANOVA at Î± = 5%. If there is a real effect, then continued with LSD test with Î± = 5%. The test results showed that the difference in boiling temperatures is caused a decrease in the levels of anthocyanin black glutinous rice flake, total phenolic content of red rice flakes and black glutinous rice and ferric reducing capacity of red rice and black rice flakes. The difference in boiling temperature had no significant effect on levels of anthocyanin of red rice flakes and radical DPPH scavenging activity of red rice and black glutinous rice flakes. The best treatment are flake with 80Â°C boiling temperature (T1). Red and black glutinous rice flake with T1 treatment has anthocyanin content are 5,9Â±1,5 and 211,8Â±22,2 Î¼g/g, total phenolic are 291,8Â±15,0 and 488,3Â±8,4 Î¼g/g, ferric reducing activity are 3,9Â±0,1 and 4,9Â±0,3 mg/g and radical scavenging activity are 49,51Â±2,14% dan 46,73Â±1,44%.

PENGARUH JENIS DAN KONSENTRASI HIDROKOLOID TERHADAP SIFAT FISIK DAN ORGANOLEPTIK VELVA APEL MANALAGI Handoko, Ivan C.; Matoetina, Maria; Widyawati, Paini Sri
Jurnal Teknologi Pangan dan Gizi Vol 16, No 1 (2017)
Publisher : Widya Mandala Surabaya Catholic University

Manalagi apple is one of local commodity. Processing apples into velva is one effort to food iversification and extend the shelf life of apples. Velva is a frozen dessert product made from crushed fruit (puree) and it doesnâ€™t use milk fat. In general, body and texture of velva are influenced by the stability colloidal system which is influenced by the ratio of puree, water, and sugar. This research was done by Factorials Random Design using Hydrocolloid Type Factor (pectin (H1), gelatin (H2), and Na-CMC (H3)) and Hydrocolloid Concentration Factor (0,3% (K1) and 0,5% (K2) w/w) with four times replications. The parameters are consist of Physical Properties (viscocity, overrun (%), and melting rate) and Organoleptic Properties (color, spoonable, sandness, melting in the mouth, and flavor). Data will be analyzed using ANOVA at Î±= 5%, then continued by DMRT at Î±= 5% for the properties that gave the significant effect. Based on the result of ANOVA at Î± = 5% was known that Hydrocolloid type gave influenced to the viscosity (before and during aging). Hydrocolloid concentration gave influenced to the viscosity before aging. The interaction between hydrocolloid type and concentration gave influenced to overrun and organoleptic properties (spoonable, sandness, and color). Viscosity during aging had a range from 1024-4311%, overrun 5,19-18,07%. The preference test for spoonable was 5,0500-6,2000, sandness was 4,9875-6,2500, melting in the mouth was 5,6625-6,1875, flavor was 5,6625-6,2375, and color was 3,3375-6,2125.

PENGARUH PENAMBAHAN SORBITOL TERHADAP KARAKTERISTIK FISIKOKIMIA EDIBLE FILM BERBAHAN DASAR PATI GANDUM Riyanto, Diva Nathania; Utomo, Adrianus Rulianto; Setijawati, Erni
Jurnal Teknologi Pangan dan Gizi Vol 16, No 1 (2017)
Publisher : Widya Mandala Surabaya Catholic University

The usage of plastics as food packaging is very widely used in Indonesia. Plastic is a packing material which still dominates because as a good barrier properties against oxygen, carbon dioxide and water vapor. The weakness of this plastic is its non biodegradable characteristic so to overcome this problem, an alternate packaging material is developed by making the packaging biodegradable and edible. Wheat starch granule has a lipid amount of 0,7 to 1,4%, wheat starch has amylose content quite high at 25%. The existence of lipid which will tend to complex with the amylose of the starch and reduce its water-binding capacity. This study aimed to determine the effects of sorbitol on the physicochemical characteristics of the edible film. This study uses a mathematical data analysis regression which consists of a single factor, the addition of sorbitol concentration factor with seven levels of treatment: 1%; 1,2%; 1,4%; 1,6%; 1.8%; 2%; 2,2% (w/w). Edible film has water content 5.7 - 11.46% ; percent elongation 2,56 - 11,94% ; percent of dissolution 39,14 â€“ 64,04% ; water vapor permeability 5,49 x 10-9 â€“ 1,67 x 10-9 g/m.h.Pa, and tensile strength 132,04 â€“ 339,15 kg/cm2.

PENGARUH JENIS GULA DAN PENAMBAHAN SARI BUAH ANGGUR PROBOLINGGO TERHADAP SIFAT FISIKOKIMIA, VIABILITAS BAKTERI YOGURT, DAN ORGANOLEPTIK YOGURT NON FAT Tanaya, Catherine; Kusumawati, Netty; Nugerahani, Ira
Jurnal Teknologi Pangan dan Gizi Vol 13, No 2 (2014)
Publisher : Widya Mandala Surabaya Catholic University

Yogurt is a fermented dairy products which is made from milk fermented by Lactobacillus delbrueckii ssp. bugaricus and Streptococcus salivarius ssp. Sugar like isomalt has a lower caloric value than sucrose can be used as an alternative sweetener in Yogurt. The experimental design used Randomized Block Design (RBD) with two factors, sugar as the nest, and Probolinggoâ€™s grapes which nested on sugar used. Type of sugar used was sucrose and isomalt whereas Probolinggo grape extract was added consisting of 3 levels of 5% (v/v), 10% (v/v), and 15% (v/v) with 4 replications. The parameters observed were pH, acidity, syneresis, total lactic acid bacteria and sensory preferences of taste and texture). The obtained data analyzed statistically by ANOVA (Analysis of Varians) at Î± = 5%. If there was a significant difference, then it was continued by DMRT (Duncan's Multiple Range Test) test to determine which level of treatment that gives significant differences. Different types of sweeteners produced gave no significant effect on pH, acidity, syneresis, ALT, and color but it had significant effect on the taste of Yogurt. While the difference in concentration of grape extract had significant effect for all parameters. As high as grape concentration, pH, acidity, viability of lactic acid bacteria, and color had increased. The best Yogurt from all treatment was sucrose Yogurt with grape extract 15%, which had ALT 9,8 log cfu/mL, pH 4,642, total acid 27,63oSH, syneresis 1,11%,and consumer perception defined as like for color, slightly favored for taste. For best isomalt Yogurt was Yogurt with grape extract 15%, which had ALT 9,8 log cfu/mL, pH 4,610, total acid 27,88oSH, syneresis 1,71%, and consumer perception defined as like for color, rather liked for taste.

PENGARUH SUBSTITUSI TERIGU DENGAN TEPUNG KACANG MERAH PREGELATINISASI TERHADAP SIFAT FISIKOKIMIA DAN ORGANOLEPTIK COOKIES Dewi, Sandra; Trsinawati, Chatarina Yayuk; Sutedja, Anita Maya
Jurnal Teknologi Pangan dan Gizi Vol 14, No 2 (2015)
Publisher : Widya Mandala Surabaya Catholic University

ABSTRACT Substitution of wheat flour with kidney bean flour can be done because both are starch-based materials. The use of kidney bean flour can reduce the use of wheat flour and increase the utilization of local food. The use of pregelatinized kidney bean flour aimed to improve the digestibility values and eliminate the starchy taste in cookies. The aim of this study was to findout the level of substitution wheat flour with pregelatinized kidney bean flour to produce cookies that can still be accepted by the panelists. The level substitution of wheat flour with pregelatinized kidney bean flour used at 0%, 10%, 20%, 30%, 40%, 50%, 60%. The results showed that the difference of substitution of wheat flour with pregelatinized kidney bean flour gave significant effect on the physicochemical properties (moisture content, specific volume, broken power, and color) and sensory properties (preference of favoring of color, broken power, mouthfeel, taste). The higher level substitution of wheat flour with pregelatinized kidney bean flour caused increasing in moisture content and decreasing in specific volume and broken power of cookies. The level substitution of wheat flour with pregelatinized kidney bean flour chosen was 30%, with the moisture content of 2,26%; specific volume 1,54 cm3/g; broken power 2652,98 g/cm; lightness 72,65; redness 8,53; yellowness 29,13; chroma 30,16; hue 73,59; and sensoric score for color, broken power, mouthfeel, taste with each score 4,31; 5,13; 4,87; and 4,79, out of score level 1 to 7 respectively.

KARAKTERISTIK CAKE BERAS RENDAH LEMAK DENGAN PENGGUNAAN PROPORSI GUM XANTHAN DAN NATRIUM KARBOKSIMETIL SELULOSA (Na-CMC) Joyowiguina, Petrina; Sutedja, Anita Maya; Widjajaseputra, Anna Ingani
Jurnal Teknologi Pangan dan Gizi Vol 13, No 1 (2014)
Publisher : Widya Mandala Surabaya Catholic University

Fat content in rice Cake is 16,84% theoretically. The understanding of healthy living encourages people to reduce the amount of fat in food. Kidney beans can be used as a fat replacer. Rice Cake can be made with the addition of Na-CMC 4% and margarine substitutes by kidney beans for up to 100%. The addition of xanthan gum in combination with NaCMC will be studied to solved the rice Cake dryness. The proportion of gum xanthan and Na-CMC added to low fat rice Cake dough for 4% of the weight of rice flour. Research using a non factorial randomized block design with the treatment is proportion gum xanthan and Na-CMC 0%:100%; 10%:90%; 20%:80%; 30%:70%; 40%:60%; and 50%:50% with four replication. The proportion of xanthan gum and Na-CMC provides a significant effect on physicochemical tests that include moisture content, specific volume, hardness, cohesiveness, gumminess, chewiness at Î± = 5% and organoleptic tests that include, pore uniformity, ease beaten, softness and ease of swallow (moistness) but no significant effect (Î± = 5%) to a taste. Treatment of fat reducing which most accepted was combination of xanthan gum and Na-CMC 20%: 80%.

KAJIAN JUMLAH SEL TERLEPAS DAN KARAKTER CARRIER PADA BERBAGAI KONSENTRASI TEPUNG PEPAYA DAN LAMA PENYIMPANAN SEL TERIMOBIL DALAM BEADS Christiane, Claudia; Widyastuti, Theresia Endang Widoeri; Kuswardhani, Indah
Jurnal Teknologi Pangan dan Gizi Vol 15, No 2 (2016)
Publisher : Widya Mandala Surabaya Catholic University

Papaya flour added as prebiotic can influencing the cell growth (Lactobacillus acidophilus FNCC 0051) and beads texture, also total released cells from the beads thus affecting carrier characteristic. The purpose of this research is to study the interaction of papaya flour concentration and storage time, also effect of each factor to total released cells and carrier characteristic. The research design used is Factorial Randomized Block Design (RBD) with two factors namely concentration of papaya flour consisting of two levels, which were 3% (w/v) and 6% (w/v) and the storage time consisting of five (5) levels, which were 0, 7, 14, 21, and 28 days. Each treatment combinations are repeated three times. The analyzed variables were total released cells, pH, total acidity from milk as carrier and also the total of immobilised cells. Data analyzed statistically using ANOVA test (Analysis of Varians) at Î± = 5% and continued with DMRT (Duncan's Multiple Range Test) at Î± = 5% to determine which level of treatment that gives significant differences. Papaya flour concentration and storage time give significant interaction effect to the total released cells and total acidity, also significant effect of each factor to carrierâ€™s pH. The higher concentration of papaya flour and the longer storage time increased the total released cells and total acidity. The significant increase of total acidity found in combination of various concentration of papaya flour with 14 to 28 days of storage. The higher concentration of papaya flour or the longer storage time decreased the pH value.

KARAKTERISTIK SIFAT FUNGSIONAL KACANG HIJAU KUKUS DENGAN VARIASI WAKTU PENGUKUSAN Trianto, Yoel; Sutedja, Anita Maya; Trisnawati, Chatarina Yayuk
Jurnal Teknologi Pangan dan Gizi Vol 12, No 2 (2013)
Publisher : Widya Mandala Surabaya Catholic University

Functional properties application of legumes species that including mungbean is basely affected by natural protein and starch complex structure. Steaming become one of several treatments which capable to break complex structure of starch-protein in addition to gelatinize starch and denaturate protein. This become a base of research about the effect of steaming duration on functional properties of mungbean. The factor which will be researched is steaming of mungbean that consists of six levels those are 0 minute, 1 minute, 2 minutes, 3 minutes, 4 minutes, and 5 minutes. Applied parameters include protein solubility, water binding capacity, oil binding capacity, foam forming capacity and stability, emulsion forming capacity and stability. The result reported that best treatment in several parameters consist of protein solubility, emulsion capacity and emulsion stability unsteamed mungbean (0 minute of steaming), whereas best treatment for foaming capacity is 1 minute duration of steaming and best treatment for foaming stability is 5 minutes. The best treatment for water binding capacity and oil binding capacity parameters is 3 minutes duration of steaming.

PENGARUH VARIASI KONSENTRASI NaCl PADA TAHAP PENCUCIAN TERHADAP SIFAT FISIKOKIMIA SURIMI-BASED PRODUCT AYAM BROILER Hardyawan, Stevanus; Matoetina, Maria; Setijawati, Erni
Jurnal Teknologi Pangan dan Gizi Vol 11, No 2 (2012)
Publisher : Widya Mandala Surabaya Catholic University

Surimi-based product is a white meat protein extract based products. The protein was obtained from washing process where the kind of protein fraction depends on the type and concentration of the solution washing. Therefore need to study the influence of NaCl concentration used in washing process on the physicochemical properties. This study used a randomized block design with surimi-based product NaCl concentration (PN) consists of 6 level 0.1; 0.2; 0.3; 0.4; 0.5; and 0.6%, which was repeated three times. The parameters was the physicochemical properties of surimi-based product consist of the gel quality (gel strength and folding test), thaw-drip, water holding capacity, water content. The effects were analyzed uses ANOVA followed by DMRT for the one that save significant effect. The results showed that the NaCl concentration gave significant effect to the water content and water holding capacity of meat porridge II, gel strength and folding test of surimi-based product. The higher concentration of NaCl the lower water content of the meat slurry II (82.6418% - 74.4874%), water holding capacity of meat slurry II (71.4175% - 59,4225%), gel strength (3851.082 g.s - 2381.608 g.s) and folding test (15382.186 g.s - 26955.768 g.s), but the higher the thaw-drip (2,0583% - 5,3603%) . Gel strength and folding test graph were quadratic curve. The increase concentration of NaCl in the washing stages reduce the water binding capacity of the protein because of leaching in washing solution so that the reduced strength and elasticity of chicken surimi-based products.

PENGARUH KONSENTRASI TAPIOKA PADA BERAS VARIETAS MENTIK (Oryza sativa var. Mentik) TERHADAP SIFAT FISIKOKIMIA RICE PAPER Putriningsih, Agnes Ayu; Surjoseputro, Sutarjo; Setijawati, Erni
Jurnal Teknologi Pangan dan Gizi Vol 17, No 1 (2018)
Publisher : Widya Mandala Surabaya Catholic University

Rice paper wrappers are made from rice that can be directly consumed and comes from Asia. Rice paper has the characteristic appearance of the translucent, elastic, easily foldable and not easily torn. Rice paper begins manufacture of soaking rice overnight and then in doing demolition by adding water until the rice porridge, after it is done printing on the steamer until drying. In preliminary studies using Mentik rice only produce rice paper that is easily torn and less elastic after being printed or when used. The addition of tapioca expected to improve the initial structure of rice paper with the ability to provide a stable due role in maintaining water amylopectin gel systems. This study uses a randomized block design (RAK) factorial design with one factor, namely the concentration of tapioca. The concentration of starch to be used is 0% (P1); 0.25% (P2); 0.5% (P3); 0.75% (P4); 1% (P5); 1.25% (P6) and 1.5% (P7) of the weight of the rice dough is used. Repetition of the experiments were carried out four times to obtain a total of 28 experimental units. Data were analyzed using ANOVA (Analysis of Varians) test at Î± = 5%, if the results showed a significant effect, the next analyzed by followed by DMRT (Duncanâ€™s Multiple Range Test) at Î± = 5% to determine the combination treatment that gave a significant difference. Analysis performed is the water content, aw, and power rehydration. The results showed that the effect of tapioca give effect to the physicochemical characteristics of rice paper. The water content increased while the rice paper rice paper rehydration power decrease with increasing concentration of tapioca. Water content ranging from 12.11% - 15.54%, power rehydration ranging from 110.42% - 113.04% and aw values ranged from 0.54 to 0.68. Tapioca concentration of 1.25% is the best treatment to the value of the water content of 14.85%, 118.59% and the power rehydration aw 0.67.

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