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PENGARUH PROPORSI PISANG KEPOK PUTIH (Musa balbisiana T. BBB) DAN DAGING AYAM TERHADAP SIFAT FISIKOKIMIA DAN ORGANOLEPTIK PATTIES AYAM PISANG Hadinoto, Joselyn Tifanny; Utomo, Adrianus Rulianto; Setijawati, Erni
Jurnal Teknologi Pangan dan Gizi Vol 14, No 1 (2015)
Publisher : Widya Mandala Surabaya Catholic University

The research design used was single factor Randomized Design Group (RAK), with 7 (seven) treatment proportion of white kepok banana and chicken breast meat, with 15%,20%, 25%, 30%, 35%, 40%, and 45% of kepok white banana concentration . Each treatment are repeated 4 (four) times. The parameters tested are water content, water holding capacity, juiciness, texture value (hardness and cohesiveness), starch content, protein content, and organoleptic testing (colour, texture, and taste). The data obtained will be analyzed with ANOVA (Analysis of Variance) at Î± = 5% in order to determine whether there is a real effect among parameters of the study. If there is any real effect will be followed by DMRT (Duncanâ€™s Mutiple Range Test) for determining the level of treatment that gives a real difference. Best treatment is choosen from spiderweb graphic. The research data showed that additioning â€œkepok putihâ€ banana gave real effect to water content, water holding capacity, juiciness, cohesiveness, starch content, protein content, and organoleptic testing (colour, texture, and taste). A level panelists for color, texture, and taste in the best sense is on concentration of 30% â€œkepok putihâ€ banana, with 61,6225 Â± 3,2995% water content level, 97,0720 Â± 0,24% water holding capacity level, 18,0266 Â± 1,41% protein content, 5,6850 Â± 2,18% starch content, 11,43% fiber content, hardness (texture value) 6.232,531Â±948,48 g, cohesiveness (texture value) 1,3850 Â± 0,35, with level of panelist of colour 4,93, level of texture 4,96, and level of taste 5,25.

SIFAT FISIKOKIMIA DAN ORGANOLEPTIK FLAKE BERAS MERAH DENGAN VARIASI SUHU PEREBUSAN DAN SUHU PENGERINGAN Chandra, Lily; Marsono, Yustinus; Sutedja, Anita Maya
Jurnal Teknologi Pangan dan Gizi Vol 13, No 2 (2014)
Publisher : Widya Mandala Surabaya Catholic University

Flake is one of a high starch content that might increase the consumption of red rice. Important process are carried out to obtain the desired product of flake is boiling and drying. Variations in boiling and drying temperature affect the characteristics of the desired product. The research design used was randomized block design (RAK) factorial with two factors, the boiling temperature consists of 3 (three) standard treatment R1 (70Â°C), R2 (80Â°C), R3 (90Â°C) and the drying temperature consists of 3 (three) standard treatment K1 (50Â°C), K2 (60Â°C), K3 (70Â°C). Each treatment was repeated 2 times. The parameters tested is moisture content, rehydration, color, hardness, the size and shape of starch granules, organoleptic test (starchy flavor, mouthfeel, flavor with milk) and ash content, protein content, fat content for the best treatment. The data then analyzed using ANOVA at Î± = 5% to determine whether there is a marked influence on the parameters of the study. If there is a real effect, then continued with DMRT analysis. Drying temperature gave the different to the moisture content of red rice flake. Boiling temperature gave the different to hardness, rehydration, lightness, yellowness, the size and shape of starch granules red rice flake. Variations of boiling and drying temperature resulted in a different in flavor, starchy flavor, and mouthfeel of red rice flake. The best treatment was boiling temperature 80Â°C and drying temperature 70Â°C. The product has 5,35% moisture content, 170,06 N hardness, 198,37% rehydration, 48,90 lightness, 16,45 redness, 13,75 yellowness, and sensory evaluation values was 5,60; 5,12 and 5,55 for flavor, starchy flavor, and mouthfeel, respectively.

KARAKTERISTIK EDIBLE FILM DARI TAPIOKA DENGAN PENAMBAHAN GELATIN ., Rosalyn; Utomo, Adrianus Rulianto; Setijawati, Erni
Jurnal Teknologi Pangan dan Gizi Vol 15, No 1 (2016)
Publisher : Widya Mandala Surabaya Catholic University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33508/jtpg.v15i1.1366

Packaging on the market is generally made of plastic. Plastic polymers have several weaknesses, such as, causing contamination through transmission of monomers from the plastic to the packed material and especially the disability of the packaging to be degraded by nature (non-biodegradable) that can cause pollution to the environment. One of the alternatives to overcome this problem is to make both easy to degrade by nature and safe to be eaten packaging. The raw material for making edible film is tapioca. Tapioca has economic advantages, a renewable resource, and is able to provide the flexibility and transparency of the edible film. However, edible film made of tapioca alone still has a few weaknesses, which are easy to tear and less strength to withstand loads that can be overcame with the use of gelatin. This research uses data analysis in the form of a mathematical model consisting of one (1) factor, namely the addition of gelatin concentration. Each treatment is repeated three (3) times, so there are 21 experimental units. The parameters to be tested are water content, Water Activity (Aw), tensile strength, and percent elongation. The data obtained from each test will be analyzed by finding a mathematical model using regression analysis. The water content of edible film ranges from 12.34% - 12.75%. aw edible film ranges from 0.529 to 0.573. Edible film tensile strength ranging from 46.6 kg / cm 2 - 374,21kg / cm 2. Percent elongation of edible film ranges between 4% - 13%.

IDENTIFIKASI SIFAT FISIKOKIMIA DAN ORGANOLEPTIK SUSU NABATI YANG DIFORMULASIKAN DENGAN LINEAR PROGRAMMING Sentana, Aileen; Trisnawati, Chatarina Yayuk; Jati, Ignasius Radix Astadi Praptono
Jurnal Teknologi Pangan dan Gizi Vol 16, No 2 (2017)
Publisher : Widya Mandala Surabaya Catholic University

The milk consumption level in Indonesia is relatively low due to some people who has lactose and casein intolerance, the unpleasant milk aroma and its high price. Vegetable milk can be used to substitute cow milk using nuts as the main ingredients. Canarium nut and almond nut as the fat sources and red bean and also cowpea as the protein sources can be combined together to produce mixed nut milk. Mixed nut milk will be formulated using linear programming. The formulations were formulated based on the protein and fat content optimization and minimizing production cost. Each mixed nut formulations that were going to be tested in the study will be repeated three times. Different mixed nut milk formulation produced different end product characteristics as well. The characteristics of the various mixed nut milk formulations were compared in order to determine the most desirable mixed nut milk formulation. The test showed that there was significant different totals solid content, protein content, fat content, colour, viscosity and overall acceptance such as colour, viscosity and flavour of mixed nut milk due to different formulation. The highest protein content that can be reached from those three formulations was 2.86%, meanwhile the highest fat content was 6.17%. The research result also showed that the formulation based on the highest fat content had the most similar viscosity compared to cow milk (0.0020 Pas) which is 0.0038 Pas. This formulation also had the highest acceptance level especially in flavours with 3.60 point from 1-5 scale. This mixed nut milk is expected to be able to increase the milk consumption level in Indonesia and can be used as an alternative choice to substitute cow milk.

PENGARUH KONSENTRASI GULA, WAKTU PENGERINGAN DAN SUHU PENGERINGAN TERHADAP KADAR GULA REDUKSI, TOTAL FENOL, DAN VITAMIN C, SERTA KARAKTERISTIK RASA MANISAN SALAK PONDOH KERING Prastianti, Litarasmi; Budianta, Dwi Wibawa; Utomo, Adrianus Rulianto
Jurnal Teknologi Pangan dan Gizi Vol 15, No 2 (2016)
Publisher : Widya Mandala Surabaya Catholic University

Salak is one of climacteric fruit native to Indonesia and became a mainstay of horticultural commodities that are exported to foreign countries, such as China, Malaysia, and Singapore. Salak has a high production quantities, it is because salak can bear fruit throughout the year. Salak is rich in a number of functional nutritional components such as phenols and vitamin C, but it is easily damaged after harvest. One attempt to extend its shelf life is by processing salak into dried candied salak. In this study, candied dried salak pondoh made with various concentrations of sugar concentration, drying time and drying temperature. The use of these treatments aim to determine precise variation which is results dried candied salak with the best functional component content. This study uses data analysis in the form of a response surface model consists of three (3) factors which sugar concentration (40%; 60%; 80%), drying time (4 hours, 5 hours, 6 hours), and drying temperature (70Â°C, 80Â°C, 90Â°C), with three repetitions of samples. Parameters to be tested are reducing sugar, total phenolic, vitamin C content, and taste. Results of organoleptic taste test were analyzed using ANOVA, while optimization of reducing sugar, total phenolic, vitamin C content, analyzed with RSM (Response Surface Method) and Box-Behnken design using Minitab software 16. Variations in research led to an increase of reducing sugars and total phenol content but decrease of vitamin C content. Variation of the research did not leave a noticeable difference at Î± = 5% for the taste characteristic of candied dried salak pondoh. Based on the results obtained by the formula optimization, sugar concentration of 80%, drying time of 6 hours, a drying temperature of 70Â°C produce candied dried salak pondoh with the lowest reduction sugar content, and the highest total phenolic and vitamin C content.

KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK KERUPUK PADA BERBAGAI PROPORSI TAPIOKA DAN TEPUNG KACANG HIJAU Linardi, Gracia Fransisca; Kuswardani, Indah; Setijawati, Erni
Jurnal Teknologi Pangan dan Gizi Vol 12, No 2 (2013)
Publisher : Widya Mandala Surabaya Catholic University

Crackers is a popular food in Indonesia. Public appetite for eating crackers continues to increase, so diversification of crackers need to be develop with diversification crackers from mung bean.The purpose of this research is to determine the effect of the proportion between tapioca and mung bean flour on physicochemical and organoleptic properties of mung bean cracker and get the best treatment combination. The materials for mung bean cracker is tapioca and mung bean flour. The different proportion of tapioca and mung bean flour can be affect physicochemical and organoleptic properties of cracker. The design of the study is a single randomized group design, spesifically proportion of tapioca and mung bean flour which consists of six levels and was repeated four times, 9:1, 8:2, 7:3, 6:4, 5:5, and 4:6. The results showed significantly affect the water content of raw and fried crackers, expansion volume, oil absorbtion, fracture, crispness, and organoleptic (taste, color, crispness). The higher proportion of mung bean flour, the lower the moisture content of raw crackers, expansion volume, oil absorption, crispness, and the higher hardness, water content of fried crackers. The best treatment based on organoleptic properties is crackers with proportion of tapioca : mung bean flour at 8:2 (T8H2).

PENGARUH PROPORSI SUKROSA-ISOMALT TERHADAP SIFAT FISIKOKIMIA DAN ORGANOLEPTIK PERMEN JELLY ANGGUR BALI (Alphonso lavalle) Susilo, Ivone; Suseno, Thomas Indarto Putut; Kuswardhani, Indah
Jurnal Teknologi Pangan dan Gizi Vol 12, No 1 (2013)
Publisher : Widya Mandala Surabaya Catholic University

Jelly candies has a clear transparent appearance and resilience texture with variety colors and sweet taste. Natural colorant can be used in jelly candies are anthocyanins contained in Bali grapes. Isomalt can be used as alternative sweetener in jelly candies as it can form the body and has a sweet taste without after-taste. Isomalt is more stable at higher temperatures and more resistant to hydrolysis by enzymes and acids than sucrose, but with a lower solubility. The different properties of sucrose and isomalt can cause changes in the physicochemical and organoleptic characteristics of jelly candies that need to be investigated the right proportion of sucrose-isomalt. The research design used is Randomized Block Design with a single factor. Isomalt concentrations used were 0%, 5%, 10%, 15%, 20%, 25% with four repetitions for each treatment. The parameters tested include the physicochemical properties of the water content, pH, texture (firmness and tensile strength) and organoleptic properties (color, flavor, and texture). Based on statistic analysis, different proportion of sucrose and isomalt gave significant effect (Î±=5%) on water content, firmness, elasticity, organoleptic test taste and texture but color was not significantly influenced. The higher proportion of isomalt increased water content and firmness of jelly candies, but decreased tensile strength. Treatment isomalt 20% gives the best result based on additive weighting, have 19,18% water content, 14,62 N/10 mm firmness, 119,14 mm tensile strength, the preferance score of color was 3,59, taste was 3,71, texture was 3,60.

PENGARUH JENIS GULA DAN KONSENTRASI EKSTRAK THE HIJAU TERHADAP KARAKTERISTIK FISIKOKIMIA, VIABILITAS BAKTERI ASAM LAKTAT, DAN ORGANOLEPTIK YOGURT NON FAT Taniaji, Suzanna; Kusumawati, Netty; Kuswardhani, Indah
Jurnal Teknologi Pangan dan Gizi Vol 15, No 1 (2016)
Publisher : Widya Mandala Surabaya Catholic University

Yogurt is a fermented milk product which utilizes two kinds of lactic acid bacteria, Streptococcus thermophillus (ST) dan Lactobacillus bulgaricus (LB). Utilization of another kind of sugar such as isomalt, which has lower amount of calories compared to sucrose, may be used as an alternative sweetener in yogurt product. Addition of green tea extract is expected to act as natural colorant and aroma and flavor enhancer. The research used experimental design of Randomized Block Design (RBD) nested with two factors: the type of sugar and green tea extract concentrastion with 4 replications. The parameters observed are pH acidity, syneresis, total of lactic acid bacteria, and organoleptic properties (preferences of taste, aroma, and color). The data obtained were statistically analyzed by ANOVA test (Analysis of Variance) at Î±=5% and continued with Duncanâ€™s Multiple Range Test to determine the level of treatment which has significant difference. The selection of the best treatment is done by Effectiveness Index test. The use of different types of sugar have no significant effect on pH, acidity, syneresis, and total lactic acid bacteria (BAL), while the difference in the concentration of green tea extract was significantly different to acidity, syneresis, and total lactic acid bacteria. Differences in the concentration of green tea extract with isomalt resulted in increasing acidity, syneresis, and total lactic acid bacteria. Utilization of sucrose resulted significant difference in 15% green tea extract concentraion. The use of sucrose has higher acceptability compared to isomalt. Taste properties between sugar and isomalt yogurt is significantly different, while aroma and color is insignificant, which isomalt is in 'rather liked' category. 20% concentration of green tea extract is concluded to be the best treatment, with properties of sucrose-utilized yogurt are 4.532 pH, 0.70% acidity, 5.09% syneresis, 9.4605 log cfu/mL Total Plate Count (TPC), while properties of isomalt yogurt are 4.508 pH, 0.81% acidity, 8.44% syneresis, 9.8743 log cfu / mL TPC.

PENGARUH SUHU PENYIMPANAN DAN PROPORSI TEH HIJAU: BUBUK DAUN KERING STEVIA (Stevia rebaudiana) TERHADAP AKTIVITAS ANTIOKSIDAN MINUMAN TEH HIJAU STEVIA DALAM KEMASAN BOTOL PLASTIK Tristanto, Nerissa Arviana; Budianta, Dwi Wibawa; Utomo, Adrianus Rulianto
Jurnal Teknologi Pangan dan Gizi Vol 16, No 1 (2017)
Publisher : Widya Mandala Surabaya Catholic University

Tea is a product that is often consumed with hot brewed and drink with the addition of sugar. Aternative substitution for sucrose is stevia sweetener. Green tea stevia beverages will be packaged in PET plastic into ready to drink products. This research is done to determine the effect of storage temperature and proportion of green tea: stevia dried leaf powder (Stevia rebaudiana) on antioxidant activity of green tea stevia beverage in plastic bottle packaging. The design of the study is a Randomized Block Design (RBD) factorial design with two factors. Factors that will be examined are differences in proportion of green tea stevia dried leaves powder which consist of five levels (100:0, 92:8, 84:16, 76:24, and 68:32 (w/w) in one gram sample) and storage temperature consists of two levels (refrigerator temperature (4-5Â°C) and room temperature (25-27Â°C)). The result showed that there where difference effect of total phenol, total flavonoid, DPPH free radical scavenging activity, iron ion reducing power on green tea stevia beverage. Total phenols, total flavonoids, iron ion reducing power, and DPPH Free Radical Scavenging Activity are 70.24-130.60 mg GAE/100 ml; 10.28-14.25 mg CE/100 ml; 27.38-95.24 mg GAE/100 ml; and 77.73-91.99 %. Total phenols, total flavonoids, iron ion reducing power, and DPPH Free Radical Scavenging Activity during storage at room temperature are 6.9759.71 mg GAE/100 ml; 2.71-10.44 mg CE/100 ml; 2.09-37.91 mg GAE/100 ml; and 38-65.84 %. Total phenols, total flavonoids, iron ion reducing power, and DPPH Free Radical Scavenging Activity during storage at refrigerator temperature are 28.13-104.13 mg GAE/100 ml; 4.95-42.56 mg CE/100 ml; 2.09-37.91 mg GAE/100 ml; and 42.52-70.63 %.

PENGARUH PROPORSI SINGKONG DAN LOBAK (Raphanus sativus L.) TERHADAP SIFAT FISIKOKIMIA DAN ORGANOLEPTIK HASHBROWN SINGKONG Pringgowati, Suesti Lilis; Surjoseputro, Sutarjo; Setijawati, Erni
Jurnal Teknologi Pangan dan Gizi Vol 16, No 2 (2017)
Publisher : Widya Mandala Surabaya Catholic University

Hashbrown is a product of potato that is made by shredding the potatoes, cutting into thin blocks, cut into dice, or pressed using rice potatoes then fried. The characteristic of Hash browns are soft in texture, moist and compact. In general, hash browns are made from potatoes. In this study, hash browns are made from cassava which has high carbohydrate levels, neutral aroma, light yellow colouring resembling potatoes and a savoury flavour. Hash brown product that just use cassava as a main ingredient, do not meet the characteristics of hash browns in general, which is not moist, so the addition of horseradish was necessary. Horseradish (Raphanus sativus L.) is a white tuber vegetable with 7.1% inulin. Inulin is a natural polimer formed from fructose units with a terminal glucose group. The role of inulin in hash browns is to provide moistness. Different concentration of the horseradish can give different characteristics to the taste, texture and ease of swallowing on hash brown product. The study design used is non-factorial RAK (Randomised Complete Block Design). Factors studied were concentration of horseradish consisting of 9 (nine) standard of treatments in the form of 0%(b/b); 5%(b/b);10%(b/b); 15%(b/b); 20%(b/b); 25%(b/b); 30%(b/b); 35%(b/b); 40%(b/b), with 3 replication. The parameters included physicochemical properties (moisture, fat content, absorption of oil, hardness and texture cohesiveness,) and the organoleptic properties (preference for taste, ease to swallow). The studied show that the proportion of cassava:horseradsih (70:30%) was the best, with water content 55,83%, oil absorption 32,84%, hardness 3,13 kg and cohesiveness 0,36 g, organoleptic proporties for aroma (5,51), taste (6,05), and swallowing (6,29) with standart score 1-9.

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