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PENGARUH KONSENTRASI MADU TERHADAP SIFAT FISIKOKIMIA DAN SIFAT ORGANOLEPTIK MINUMAN BELUNTAS-TEH HITAM DENGAN PERBANDINGAN 25:75% (B/B) Anggraeni, Octavia Carolina; Widyawati, Paini Sri; Budianta, Dwi Wibawa
Jurnal Teknologi Pangan dan Gizi Vol 15, No 1 (2016)
Publisher : Widya Mandala Surabaya Catholic University

Based on previous research is found the proportion of beluntas leaves powder and black tea the best of 25 : 75% (w/w). However, specially the discovery of the organoleptic properties (aroma and taste) that are less in demand by consumers and a decrease of total phenols, flavonoids, ability to scavenge free radicals, as well as the ability to reduce ferric (Fe3+) ion to ferrous (Fe2+) ion. One solution being taken to overcome these obstacles is the addition of honey as a sweetener and natural antioxidants. Research was conducted to determine the effect of honey concentration on physicochemical properties and organoleptic properties of functional beverage beluntas and black tea proportion of 25:75% (w/w). The research design was randomized block design with single factor. Factor that had been done the concentration of the honey including P1, P2, P3, P4, P5, and P6 (w/v). Each treatment had been repeated four times. The results showed that concentration of honey significantly affected on physicochemical properties and organoleptic properties of beverage product. Turbidity value was ranged from 6.31-20.14 NTU; pH value was ranged from 6.65-6.96; titratable acid was ranged from 0.0040-0.0177 mg gluconat acid/100 mL infusion; hue angle value was ranged from 25.49Âº-54.76Âº; and chroma value was ranged from 2.19-2.63. Appropiate concentration of honey to get the best treatment from organoleptic test was P6 with color value 7.14; flavour value 6.59; taste value 7.35; turbidity value 18.04 NTU; pH value 6.65; titratable acid value 0.0177 mg GAE/100 mL; hue angle value 25.49Âº; and chroma value 2.63.

KAJIAN PROPORSI SARI NANAS DAN KONSENTRASI STARTER TERHADAP SIFAT KIMIA DAN ORGANOLEPTIK KEFIR NANAS Haliem, Inka Antonia Permata; Nugerahani, Ira; Rahayu, Endang Sri
Jurnal Teknologi Pangan dan Gizi Vol 16, No 1 (2017)
Publisher : Widya Mandala Surabaya Catholic University

Pineapple especially Queen variety is tropical fruit that is widely cultivated in various regions in Indonesia. Kefir grain is a culture that contains Lactic Acid Bacteria (LAB), Acetic Acid Bacteria and yeast. This study aims to determine the proportion of pineapple juice and concentration of starter on chemical and sensory properties of pineapple kefir. The experiental design used Randomized Block Design with factorial design that is proportion of pineapple juice that include pineapple juice N0 (without adding water), N1 (1:1) and N2 (1:2) and so the concentration of starter (1% (v/v) and 10% (v/v)). Each treatment repeated 4 times. Chemical parameters tested include total dissolved solids, vitamin C and alcohol content, while sensory parameters include the level of preference for color, aroma, taste and sparkling impression. Analysis of total yeast and LAB in kefir is use as supporting data. The data obtained were statistically analyzed by ANOVA (Analysis of Varians) at Î± = 5% and if there was a significant difference, then it continued by DMRT (Duncan's Multiple Range Test) test to determine which level of treatment that give significant differences. Higher pineapple juice increase total dissolved solids, vitamin C and alcohol content and increase and preference for colour, aroma, taste and sparkling impression. Higher starter concentrations descrease total dissolved solids and increase between vitamin C and alcohol content, descrease preference of aroma, taste and sparkling impression. The best treatment was pineapple juice without adding water (N0) and starter 1% with total value 0,95.

PENGARUH PROPORSI GULA PASIR DAN GULA AREN PADA KARAKTERISTIK CREAMCHEESE CAKE SETELAH SATU MINGGU PENYIMPANAN BEKU Erlienawati, Tabitha Christina; Suseno, Thomas Indarto Putut; Setijawati, Erni
Jurnal Teknologi Pangan dan Gizi Vol 16, No 2 (2017)
Publisher : Widya Mandala Surabaya Catholic University

Creamcheese cake is an innovation of chiffon cake that has sweet taste, soft, light, soft texture and moist characteristics. Creamcheese cake stored in a frozen storage will have a tougher texture and more rough. Tough and rough texture is influenced by sugar, so it needs to be added alternative ingredients to improve creamcheese cake texture. Palm sugar is a tradisional sugar that can be used as an ingredient in cakes. Palm sugar contains invert sugar more than sugar, so creamcheese cake still has a soft texture and moist. The proportion of sugar and palm sugar can be affected in several factors of creamcheese cake, including the physicochemical and organoleptic properties of creamcheese cake product. The methodology of this research is a randomized block design (RBD) with one factor, that is the proportion of sugar and palm sugar (P), which consists of seven levels 100%:0% (P1), 95%:5% (P2); 90%:10% (P3); 85%:15% (P4); 80%:20% (P5); 75%:25% (P6); dan 70%:30% (P7) of sugar used. Repetition of the experiments are carried out four times. The proportion of sugar and palm sugar effected the water content, specific volume, texture (hardness, cohesiveness, gumminess, springiness), color, and organoleptics (color, taste, softness, moistness, pore uniformity). The increasing of the proportion of palm sugar could increase the value of water content, hardness, cohesiveness, gumminess, redness and decrease the value of specific volume and lightness, yellowness, and chroma. The best treatment that determined by spider web method in creamcheese cake is the proportion of sugar and palm sugar 95%: 5% which had moisture content value 34.59%,specific volume 1.7381 cm3 / g, hardness 1457.684 g, cohessiveness 0.311, Gumminess 455.048, springiness 0.527 g, and favorite panelist level of taste parameter 6.6444, color 6.222, softness 7.2000, moistness 6.8667, and pore uniformity 6.9111 with score 1-9 as standard, creamcheese cake with the proportion of sugar and palm sugar 100%: 0% is considered as control.

PENGARUH PROPORSI TEPUNG DAUN BELUNTAS (Pluchea indica Less) DAN TEH HITAM TERHADAP SIFAT FISIKOKIMIA, SIFAT ORGANOLEPTIK, DAN AKTIVITAS ANTIOKSIDAN PRODUK MINUMAN Halim, Maria Olivia; Widyawati, Paini Sri; Budianta, Dwi Wibawa
Jurnal Teknologi Pangan dan Gizi Vol 14, No 1 (2015)
Publisher : Widya Mandala Surabaya Catholic University

Beluntas (Pluchea indica Less) is a plant that has been used as vegetables and medicine herb in Indonesia. Phytochemical compounds in beluntas leaves have antioxidant activity to prevent free radical that may cause degenerative diseases. One of beluntas utilization-product is functional beverage of beluntas leaves that substituted black tea. This research aimed to determine the effect of beluntas leaves powder and black tea proportion on physicochemical properties, senseory properties, and antioxidant activity of beverage product. The reasearch design used is randomized block design. Factor that will be researched is beluntas leaves powder and black tea proportion in the amount of 100:0; 75:25; 50:50; 37.5:62.5; 25:75; 12.5:87.5; dan 0:100% (w/w). The parameters observed are water content of beluntas leaves and black tea powders, phytochemical identification; physicochemical properties including color, pH, titratable acid, and turbidity; sensory properties including color, flavor, and taste; antioxidant activity using DPPH method, total phenol, total flavonoid, and iron ion reducing power. The results showed that the proportion of beluntas leaves powder and black tea significantly affected on physicochemical properties, senseory properties, and antioxidant activity of beverage product. Hue angle value ranged from 9.67-80.50; chroma value ranged from 2.66-8,36; pH value ranged from 6.04-6.74; titratable acid ranged from 14.24-64.92 mg chlorogenic acid/100 mL infusion or 7.19-64.92 mg gallic acid/100 mL; turbidity value ranged from 32.83-105.87 NTU; phenolic content ranged from 12.18-23.51 mg GAE/g sample, flavonoid content range from 2.54-9.18 mg CE/g sample, DPPH scavenging activity range from 14.95-29.60 mg GAE/g sample, dan iron ion reducing power ranged from 17.98-22.44 mg GAE/g sample. Based on the effectiveness test, the best treatment were beluntas leaves powder and black tea proportion in the amount of 25:75% (w/w).

PENGARUH VARIASI PROPORSI SARI BIT MERAH DAN SUSU UHT TERHADAP SIFAT FISIKOKIMIA, MIKROBIOLOGIS DAN SENSORIS YOGHURT Susanto, Yanny; Nugerahani, Ira; Kusumawati, Netty
Jurnal Teknologi Pangan dan Gizi Vol 13, No 1 (2014)
Publisher : Widya Mandala Surabaya Catholic University

Yoghurt is a fermented milk product with activity of Lactic Acid Bacteria (LAB), Streptococcus thermophilus (ST) and Lactobacillus bulgaricus (LB). Red beet juice has attractive purplish red color which is a betalain pigment so it can be an alternative natural dyes for yoghurt products. The purpose of this research is to determine the effect of variation proportion of red beet juice and UHT milk on the physicochemical, microbiological and sensory properties of yoghurt. The experimental design used Randomized Block Design (RBD) with one factor namely proportion of red beet juice and UHT milk which consists of 6 treatments is 0%: 100%, 2%: 98%, 4%: 96%, 6%: 94%, 8%: 92% and 10%: 90% with four replications for each treatment. The parameters observed are acidity, pH, syneresis, total LAB and sensory (preferences of color, aroma and taste). The results of this study showed that the variation proportion of red beet juice and UHT milk affected the physicochemical, microbiological and sensory properties of yoghurt. Increased proportion of red beet juice reduced pH of yoghurt meanwhile acidity, syneresis and total lactic acid bacteria in yoghurt produced increased. The results of weighting test showed that best treatment of red beet yoghurt is 6% red beet juice and 94% UHT milk with a pH value of 4,53, total acid 1,18%, syneresis 0,08%, total LAB 10,5212 log cfu/mL, preference consumer for color 7,29 (like), aroma 7,80 (like) and flavor 7,99 (like).

PENGARUH KONSENTRASI LARUTAN LFC-12 SEBAGAI EDIBLE COATING DAN LAMA PENYIMPANAN TERHADAP SIFAT FISIKOKIMIA FLAKE BERAS HITAM (ORYZA SATIVA L. INDICA) Soebroto, Janice Utami; Suseno, Thomas Indarto Putut; Widoeri, Theresia Endang
Jurnal Teknologi Pangan dan Gizi Vol 11, No 2 (2012)
Publisher : Widya Mandala Surabaya Catholic University

Black rice (Oryza sativa L. indica) is a local variety that contains anthocyanin so the grains have a dense purple color approaching black. Black rice has 74.81% carbohydrates as a major component so that can be applied to flake form as a practicable breakfast menu. However, that application can reduce anthocyanin in black rice. Therefore, it leads the idea to use L-FC12 solution as edible coating in black rice. This research aims to determine the effect of L-FC12 concentration and storage time on the physicochemical properties of black rice flake. Design research is Nested RCBD (Randomized Completely Block Design) with double factor consisting of the L-FC12 solution concentrations (0%, 20%, 40%, 60% and 80%) and the storage time (0, 20 and 40 days) as the nested factor with three replications. Parameters observed include color, rehydration, water content and anthocyanin. Data are to be analyzed using analysis of variance (ANOVA) at Î± = 5%. If the result of ANOVA shows significant effect prevails, Duncan's Multiple Range Test shall be done at Î± = 5% to show the difference among treatments. The best treatment is determined by additive weighting and non-dimensional scaling. Differences in L-FC12 concentration cause equal effects on water content (8,04 % - 10,69 %) and anthocyanin content (97,494 mg/g â€“292,482 mg/g), opposite effect on rehydration (59,00 % â€“ 127,33 %), but no effects on lightness, redness and yellowness black rice flake. While the storage time cause equal effect on water content and lightness, cause opposite effect on anthocyanin content and rehydration. Storage time cause the fluctuations of redness and yellowness.

PENGARUH PROPORSI SUKROSA DAN ISOMALT TERHADAP SIFAT FISIKOKIMIA DAN ORGANOLEPTIK SOFT CANDY SUSU KEDELAI Sutedjo, Vonny Indra; Kusumawati, Netty; Widyawati, Paini Sri
Jurnal Teknologi Pangan dan Gizi Vol 14, No 2 (2015)
Publisher : Widya Mandala Surabaya Catholic University

Soft candy is a kind of cotton candy which has a chewy and soft texture that has approximately 6-8% of water content. In this study, soy milk soft candies were made with isomalt as the replacement of sucrose that affected the physicochemical and organoleptic properties of soy milk soft candies. The design of the study was RGD (Randomized Block Design) single factor, namely the proportion of sucrose and isomalt. The proportion of sucrose and isomalt consisted of six level which are 75:25, 60:40, 45:55, 30:70, 15:85, and 0:100%(b/b)) with four replications. The parameters affected physicochemical properties (moisture content, reducing sugar levels, and texture) and the organoleptic properties preferences for taste, texture, and ease bitten). From the weighting test, it was found that the best treaement was P4 (sucrose : isomalt =30:70% (b/b)) with score of 7,52% for water content, 8,2322% of reducing sugar, hardness of 573,038 g.sec, adhesiveness of -74,644 g.sec, 4,7 for preference of taste (rather like), 4,9875 (rather like) for stickiness, and 4,2625 for chewiness (neutral).

PENGARUH KONSENTRASI PERENDAMAN KALSIUM LAKTAT TERHADAP SIFAT FISIKOKIMIA MASHED SWEET POTATO POWDER Catherina, Cynthia Inneke; Surjoseputro, Sutarjo; Setijawati, Erni
Jurnal Teknologi Pangan dan Gizi Vol 15, No 2 (2016)
Publisher : Widya Mandala Surabaya Catholic University

The shortcomings of mashed sweet potato powder are low rehydration strength, and is sticky after being rehydrated, so there is a need to add calcium lactate. Calcium lactate is a food additive that is flavourless and functions as a texture former and thickening agent. Ca2+ ions will bind the polysaccharides, forming an egg box which can bind water, improving rehydration and reducing free water in the product so that it does not becomes sticky. The study design used is non-factorial RBD (randomized block design). Other factors studied were concentration of calcium lactate consisting of 7 (seven) standards of treatment in the form of 0% (w/v); 0,25% (w/v); 0,50% (w/v); 0,75% (w/v); 1% (w/v); 1,25% (w/v); 1,5% (w/v), with a repetition rate of 4 (four) times. Parameters tested include the physiochemical nature: water content, Î±w, colour, and water absorption. Data was analysed by ANOVA (Analysis of Variance) at Î± = 5% then continued with Duncan's Multiple Range Test at Î± = 5% to determine which treatment has a significant difference. An increase in calcium lactate concentration significantly affects water content, aw, water absorption, and colour (lightness, redness, yellowness, and hue) but has no significant effect on chroma. Higher calcium lactate usage will lower water content, aw, yellowness, hue scores but raise lightness, redness, and water absorption. Results showed the best treatment is calcium lactate concentration of 1% with a water content of 7,74%, aw 0,52, water absorption 440,00%, lightness 74,97, redness 12,28, yellowness 26,23, chroma 28,78 and hue 64,92.

PENGARUH WAKTU PENGUKUSAN JAGUNG KUNING DAN PEMANASAN SUSU KEDELAI JAGUNG TERHADAP SIFAT FISIKOKIMIA DAN ORGANOLEPTIK PRODUK Purwanegara, Grace; Trsinawati, Chatarina Yayuk; Srianta, Ignatius
Jurnal Teknologi Pangan dan Gizi Vol 12, No 2 (2013)
Publisher : Widya Mandala Surabaya Catholic University

The aim of this research is to study the effects of the time of steaming corn and heating treatment on physicochemical and sensory properties of soy-corn milk. Level of the time of steaming corn were 15 minutes, 30 minutes, and 45 minutes while the method of heating soy-corn milk made with pasteurization and sterilization. The results showed that time of steaming corn affects total sugars, protein content, and colloidal stability of soy-corn milk. The longer time of steaming corn, the increased levels of total sugars, protein content, and colloidal stability of soy-corn milk occured. Heating treatment affects total dissolved solids, total sugar content, viscosity and colloidal stability of soy-corn milk. An open heating method of pasteurization produced higher total dissolved solids, total sugar content, viscosity and colloidal stability than those of sterilization method. The time of steaming corn and heating method of soy-corn milk has no effect on appearance and taste preferences.

IDENTIFIKASI POTENSI ANTIOKSIDAN DALAM MINUMAN COKLAT DARI KAKAO LINDAK (Theobroma cacao L.) DENGAN BERBAGAI CARA PREPARASI: METODE FERRIC REDUCING ANTIOXIDANT POWER (FRAP) Halim, Florentin Yunita; Marsono, Yustinus; Suprijono, Maria Matoetina
Jurnal Teknologi Pangan dan Gizi Vol 12, No 1 (2013)
Publisher : Widya Mandala Surabaya Catholic University

Cocoa has been proved to be a source of antioxidant. This study aimed to determine the effect of chocolate drinks preparation to the ability of antioxidants to reduce Ferric Tripyridyl triazine complex (Fe III TPTZ) to Ferro form. This research used a single factor, Chocolate Drinks Preparation Methods consisted of four treatments (P), dissolving the cocoa powder in room temperature water (P1), dissolving cocoa powder in boiled water (P2), dissolving cocoa powders in room temperature water then heated until boiling (P3), and dissolving cocoa powders in room temperature water then heated until boiling using microwave oven (P4). Each treatment was repeated two times. The experiment units were randomized using Randomized Block Design with ability of antioxidants to reduce Ferric Tripyridyl Triazine (Fe III TPTZ) complex to Ferro form as parameter. The effect was analyzed using analysis ANOVA at Î± = 5% then continued with Duncan Multiple Range Test Î± = 5% to determine the level of treatment that gives significant difference. The results showed that preparation methods had significant effect on total phenolic contents in chocolate drinks but showed no significant effect on total flavonoid contents ((+)-catechin nor (-)-epicatechin) and the ability of antioxidants to reduce Ferric Tripyridyl triazine complex (Fe III TPTZ) to Ferro form. Total phenolic content of samples was 16,1 â€“ 28,6 mg GAE/ g chocolate powder. Total flavanoid content was 18,8 â€“ 27,4 mg CE/g chocolate powder and 36,0 â€“ 47,3 mg ECE/g chocolate powder. Cacaoâ€™s antioxidant capacity to reduce Fe3+ to Fe2+ was 136,2 â€“ 168,5 mM Fe(II)/L.

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