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PENGARUH PROPORSI MARGARIN DAN PUREE PISANG AMBON SEBAGAI FAT MIMETIC TERHADAP SIFAT FISIKOKIMIA DAN ORGANOLEPTIK REDUCED FAT STEAMED BROWNIES Ong, Florence; Widjajaseputra, Anna Ingani; Trisnawati, Chatarina Yayuk
Jurnal Teknologi Pangan dan Gizi Vol 14, No 1 (2015)
Publisher : Widya Mandala Surabaya Catholic University

Fat reduction on brownies can alter sensory properties of the product, so a fat mimetic like green banana puree was needed to replace some fat. This research aims to determine the effect of the proportion of margarine which is replaced with green banana puree on physicochemical and sensory quality of steamed brownies. Randomized Block Design with one factor (margarine:banana puree) was used in this research which consist of six level (margarine:banana puree = 100:0, 60:40, 55:45, 50:50, 55:45 and 40:60) with four replications. The product was evaluated for water content, reducing sugar content, fat content, specific volume, cohesiveness, and sensory properties. All of the data were analyzed by Analysis of Variance (Î± 5%). Duncan Multiple Range Test (Î± = 5%) was used to determine the significant difference among the treatments. The proportion of margarine and green banana puree treatment gives a significant difference (Î± = 5%) on water content, reducing sugar content, fat content, specific volume and organoleptic properties of steamed brownies: but no real influence on cohesiveness steamed brownies. The most preferred steamed brownies with proportion of margarine: banana puree 45:55 which has 33.51% moisture content; 4.69% reducing sugar content; 12.31% fat content; specific volume 2.3401 cm3/g, cohesiveness 0.7173 cm/g/s, softness preference 5.38 (somewhat liked ïƒ¨ liked), 5.41 flavor preference (somewhat liked ïƒ¨ liked), 5.30 tenderness preference (somewhat liked ïƒ¨ liked) and moistness preference 5.01 (somewhat liked).

SUBSTITUSI TERIGU DENGAN TEPUNG LABU KUNING TERHADAP SIFAT FISIK DAN ORGANOLEPTIK MUFFIN Budoyo, Edwin Aleksander Septian; Suseno, Thomas Indarto Putut; Widjajaseputra, Anna Ingani
Jurnal Teknologi Pangan dan Gizi Vol 13, No 2 (2014)
Publisher : Widya Mandala Surabaya Catholic University

Muffin is one of the preferred foods by all groups of ages. Basically, wheat flour which is used in the muffin manufacturing are the medium flour and weak flour. Muffin is potential to be substituted with low protein flour such as pumpkin flour. Pumpkin flour has a different characteristic with wheat flour such as sugar content, fiber and carotenoid. Those component can determine muffinâ€™s physical properties such as color, browning, flavor, and organoleptic so it is important to determine the effect of substitution to the muffinâ€™s physical and organoleptic properties. The raw material used in this study are pumpkin flour and medium wheat flour. Other ingredients are butter, sugar, eggs, skim milk, vanilla and baking powder. Used research design was Randomized Block Design (RDB) with a single factor, namely the level of substitution of wheat flour by pumpkin flour with seven levels 0%, 5%, 10%, 15%, 20%, 25% and 30% with four replications. The tested parameters were water content, water activity, volume expansion, texture (hardness, springiness, cohesiveness and chewiness), and organoleptic test (color, texture and flavor). Substitution of wheat flour with pumpkin flour influences the water content, water activity, volume expansion, hardness, springiness, chewiness and organoleptic test (color, texture and flavor) with significance level Î±=5%, but the substitution doesnâ€™t influence cohesiveness. The optimal substitution level is 15%.

PENGARUH KONSENTRASI AGAR BATANG TERHADAP KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK SELAI MURBEI HITAM (Morus nigra L.) LEMBARAN Sunyoto, Ronny Kusuma; Suseno, Thomas Indarto Putut; Utomo, Adrianus Rulianto
Jurnal Teknologi Pangan dan Gizi Vol 16, No 1 (2017)
Publisher : Widya Mandala Surabaya Catholic University

Mulberry jam sheet is modified product from jam with the addition of gelling agent such as sugar as sweetening and preservative agent also agar bar and carrageenan as gelling agent. Mulberry jam sheet was more practice in form and size which has been adapted with sliced form of bread compared with normal jam. Production of mulberry jam sheet needs addition of gelling agent to form solid texture. The addition of agar bar can affects mulberry jam sheetâ€™s characteristics, therefore it was necessary to study the effect of the concentration of agar bar. The methodology of this research was a randomized block design (RBD) with one factor, that was the concentration of agar bar (P), which consists of six levels 0.6% (P1); 0.8% (P2); 1.0% (P3); 1.2% (P4); 1.4% (P5); dan 1.6% (P6) of mulberry puree used. Repetition of the experiments are carried out four times. Difference concentration of addition agar bar affect moisture content, texture (hardness, adhesiveness, and cohesiveness), and texture organoleptic parameter. Increasing concentration of agar bar caused a decreased of moisture content, syneresis level, and lightness also increased of hardness, adhesiveness, and cohesiveness. Increasing agar bar concentration was not affect antioxidant activity also taste and color organoleptic. The color of mulberry jam sheet was purple-black. Best treatment of mulberry jam sheet was addition of 1% agar bar which had moisture content 30.48%, hardness 845.379 g, adhesiveness -914.791 g.s, cohesiveness 0,917, also sensory score taste 5.0160, color 4.9721, and texture 5.5966 with score 1-7 as standart.

PENGARUH KONSENTRASI AGAR TERHADAP KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK SELAI LEMBARAN APEL ANNA DAN ROSELLA Jaya, David Putra; Suseno, Thomas Indarto Putut; Setijawati, Erni
Jurnal Teknologi Pangan dan Gizi Vol 16, No 2 (2017)
Publisher : Widya Mandala Surabaya Catholic University

Anna apple and rosella jam is defined as jam which is made from sugar, Anna apple, and rosella. This product has a potential to be developed in slice form. The benefits of Anna apple and rosella jam slice are more practical to prepare, carry, stored, and minimize the risk of food contamination. Anna apple and rosella jam slice has compact texture, glossy and is not sticky on its package. Addition of hydrocolloid like agar is solution to get the desired slice jam characteristics. Use of agar can affect physicochemical and organoleptic Anna apple and rosella jam slice, therefore a research is needed to know the effects of agarâ€™ s concentration. The methodology of this research was a randomized block design (RBD) with one factor, that is the concentration of agar (P), which consists of six levels 0.6% (P1); 0.7% (P2); 0.8% (P3); 0.9% (P4); 1.0% (P5); and 1.1% (P6) of Anna apple rosella pure. Repetition of the experiments were carried out four times. Agar concentration difference affected moisture content, pH, hardness, cohesiveness, adhesiveness, and organoleptic score (firmness). Higher concentration of agar caused a declined on moisture content and syneresis level, on the other hand hardness, adhesiveness, cohesiveness, and pH increased. Anna apple and rosella jam slice color was purplish red (L between 26.6-27.4; a* between 2.5-3.1; b* between 0.2-0.6; C between 2.5- 3.0; dan Â°h between 5.3-11.0Â°). Best concentration of agar was 1.0% which had moisture content 39.30%, pH 3.69, hardness score 965.221 g, cohesiveness 0.346, adhesiveness score -554.336 g.s, phenolic content 1183.6163 mg GAE/100 g, with sensory score of taste 4.9847, color 5.4659, and firmness 5.5306 with standard score 1-7.

PENGARUH KONSENTRASI GARAM TERHADAP SIFAT FISIKOKIMIA DAN ORGANOLEPTIK TELUR ASIN BELUNTAS (Pluchea indica less)-TEH HITAM (Camelia sinensis) Adventi, Brigita Santi; Widyawati, Paini Sri; Utomo, Adrianus Rulianto
Jurnal Teknologi Pangan dan Gizi Vol 14, No 2 (2015)
Publisher : Widya Mandala Surabaya Catholic University

ABSTRACT Egg is one kind of high nutritious food that can be easily damaged. Salting makes the egg shelf life longer than fresh egg, otherwise the fishy smell of fresh eggs has not been reduced. Therefore additional materials such as Pluchea leaves (Pluchea indica less) and black tea (Camelia sinensis) are needed to remove the fishy smell. The experimental design was a randomized block design (RBD) single factor, with the concentration of salts consist of 7 (seven) treatments, including 25%, 30%, 35%, 40%, 45%, 50%, and positive control. Each treatment was repeated four (4) times. Parameters tested were moisture content, salinity, texture, color, and organoleptic testing (color, flavor, and aroma). The data obtained were analyzed using ANAVA test at Î± = 5%, which aimed to determined the presence or absence of a real difference to the parameters. If the data obtained significantly different results then Duncan's Multiple Range Test Test (DMRT) with Î± = 5% was used to determine the level of treatment that gave a real difference. Research showed that the using of different salt concentrations was significantly affect the albumen and yolk salinity, hardness, adhesiveness, lightness, and chroma parameters, while cohesiveness and hue parameter were only visible in albumen and organoleptic of yolk. However, different treatment in salt concentration showed no significant difference in albumen and yolk in moisture content, while cohesiveness and hue parameters didnâ€™t have significant effect on yolk and organoleptic of albumen.

KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK SOSIS AYAM DENGAN PROPORSI KACANG MERAH KUKUS DAN MINYAK KELAPA SAWIT Prijambodo, Octavia Miraclania; Trsinawati, Chatarina Yayuk; Sutedja, Anita Maya
Jurnal Teknologi Pangan dan Gizi Vol 13, No 1 (2014)
Publisher : Widya Mandala Surabaya Catholic University

Chicken sausage processing did by reducing fat (palm oil) and substituted with fat replacer, fat mimetics type such as steamed red bean. The research aimed to determine the effect of the proportion of steamed red beans and palm oil to physicochemical and sensory characteristics of chicken sausages. The research design used a randomized block design, single factor. The factor is proportion of steamed red bean and palm oil which consists of six levels 0%:100%, 20%:80%, 40%:60%, 60%:40%, 80%:20% and 100%:0% with four times repetition. Increased proportion of steamed red bean and palm oil will increased the moisture content, hardness, gumminess and chewiness, but decreased juiciness, springiness and sensory properties of chicken sausage. The research resulted that proportion of steamed red bean and palm oil do not affect the cohesiveness and adhesiveness of chicken sausages. The proportion of steamed red bean and palm oil which acceptabled was 40%:60.

POLA PRODUKSI PIGMEN MONASCUS OLEH MONASCUS SP. KJR 2 PADA MEDIA BIJI DURIAN VARIETAS PETRUK MELALUI FERMENTASI PADAT Puspitadewi, Stephanie Rosarie Dina; Srianta, Ignatius; Kusumawati, Netty
Jurnal Teknologi Pangan dan Gizi Vol 15, No 1 (2016)
Publisher : Widya Mandala Surabaya Catholic University

Angkak (red yeast rice) is rice fermented by Monascus sp. Monascus sp. KJR 2 is an isolate from red yeast rice in Kertajaya area. Based on previous study, it is known that KJR 2 is a potential isolate to produce pigments. Petruk durian is kind of tropical fruit that developed in Indonesia. Chemical composition of Petruk durian seeds are 33.68% of starch, 4.13% of protein, 1.00% of fat, 1.62% of minerals, and 84.06% of moisture in dry basis. A sorted Petruk durian seeds were boiled in Ca(OH)2, washed, and peeled-off the skin. Durian seeds were cut into cubes (Â±1 cm3), sterilized, and inoculated with Monascus sp. KJR 2 starter culture. It was incubated for 16 days with sampling on 4th, 6th, 8th, 10th, 12th, 14th, and 16 th days and was analyzed for the ethanol-soluble pigments, water-soluble pigments, and Total Mould. This study was conducted with four (4) replications and regression analysis was used to determine the correlation between fermentation time and Monascus sp. KJR 2 pigments production. Growth of Monascus sp. KJR 2 increased up to 4th day (6,4592 log cfu/g), stationary phase occurred at 6th day (6,3532 log cfu/g) up to 12thday (6,7213 log cfu/g), and death phase begin at 14thday (6,5944 log cfu/g). Production of ethanol-soluble red and yellow pigments increased up to 10thday (1,032 AU/g and 0,866 AU/g), whereas production of orange pigments up to 12thday (0,573 AU/g). Production of water-soluble yellow, orange, and red pigments increased up to 14 th day with yields at 6,458 AU/g, 3,781 AU/g, and 3,265 AU/g.

PENGARUH RASIO LARUTAN PENCUCI PADA BAGIAN DADA DAN PAHA AYAM TERHADAP KARAKTERISTIK SURIMI BASED PRODUCT AYAM BROILER Kurniawan, Mario; Matoetina, Maria; Setijawati, Erni
Jurnal Teknologi Pangan dan Gizi Vol 12, No 1 (2013)
Publisher : Widya Mandala Surabaya Catholic University

Surimi-based product can be made from white meat like fish meat but also chicken meat which had different physicochemical properties, similar to if using different part of meat like breast and thigh. The study used Nested Factorial with the the factor is Ratio of Washing NaCl (P) consisted of 1:2 (P1). 1:3 (P2), 1:4(P3) which is nested in Chicken Meat Part Breast (D) and Thigh (P) done using 4 replication in Randomized Sample. The parameter are Gel quality (Gel strenght and Folding test), WHC, water content, and thaw drip surimi based product. Effects of factor were analyzed using ANOVA at Î± = 0.05, continued with DMRT at Î± = 0.05 for the significant parameter. The results showed that the Ratio of Washing Solution NaCl gave significant effect on all parameters studies in each Meats Part Nest. For Breast Part Nest: Increasing of Washing Solution Ratio significantly increased the WHC of surimi based product after thawing from 44,55% to 51,80%, WHC boiled surimi based product from 62, 51% to 69,09%, water content of surimi based product after thawing from 5,50% to 80,71%, gel strength from 2.642.674 g/s to 3.282, 874 g/s, folding test from 6.034,706 g/s to 21.113,346 g/s. For Thigh Part Nest: Increasing of Washing Solution Ratio significantly increased the WHC of surimi based product after thawing from 39,41% to 44,29%, WHC of boiled surimi based product from 56,43% to 63,39%, water content of surimi based product after thawing from 1,53% to 75,50%, gel strength from 1.942,890 g/s to 1.355,189 g/s, folding test from 0.130,079 g/s, to 14.807,769 g/s. Graphic of folding test showed that increasing of washing solution ratio increased gel elasticity properties from 1;2, 1:3, 1:4 on each meat part.

PENGARUH JENIS GULA DAN PENAMBAHAN SARI NANAS-WORTEL TERHADAP SIFAT FISIKO-KIMIA, VIABILITAS BAKTERI YOGURT, SERTA ORGANOLEPTIK YOGURT NON FAT Wijaya, Caroline; Kusumawati, Netty; Nugerahani, Ira
Jurnal Teknologi Pangan dan Gizi Vol 11, No 2 (2012)
Publisher : Widya Mandala Surabaya Catholic University

Yogurt is a dairy products through fermentation lactic acid bacteria (LAB) by Lactobacillus delbrueckii ssp. bulgaricus dan Streptococcus salivarius ssp. thermophilus. Isomalt has a lower caloric value can be used in yogurt. Addition of pineapple-carrot juice can also be done as a natural coloring gents, aroma and flavor enhancer in yogurt. The experimental design was a nested Randomized Block Design (RBD) with type of sugar (as the nest) consist of sucrose and isomalt, and pineapple-carrot juice addition (as the nested part) consist of 3 levels of 20%, 25%, and 30% with 4 replications for each treatment. The parameters observed were pH, acidity, syneresis, total LAB and sensory (preferences of taste, color, and aroma). Data statistically analyzed 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 showed significant differences. Increased concentration of pineapple-carrot juice reduced pH, meanwhile acidity, syneresis, and viability of LAB were increased. The best yogurt in this research were yogurt with sucrose (30% pineapple carrot juice) with pH 4,442, acidity 34,48oSH, syneresis 1,87%, total of LAB 10,4491 log cfu/mL, consumer perception defined as neutral for color, rather liked for taste and aroma, and yogurt with isomalt (25% pineapple carrot juice) with pH 4,468, acidity 34,75oSH, syneresis 2,31%, total of LAB 10,2410 log cfu/mL, consumer perception defined as rather liked for color, neutral for aroma, and rather not liked for taste.

ANALISIS PROKSIMAT, AKTIVITAS ANTIOKSIDAN, DAN KOMPOSISI PIGMEN Ulva lactuca L. DARI PERAIRAN PANTAI KUKUP da Costa, Junet Franzisca; Merdekawati, Windu; Otu, Ferly Rambu
Jurnal Teknologi Pangan dan Gizi Vol 17, No 1 (2018)
Publisher : Widya Mandala Surabaya Catholic University

Seaweed has been widely consumed in Asia include Indonesia, especially coastal community. Seaweed has nutrients and non-nutrients compound that benefit health. Unfortunatelly, information about the potential of edible seaweed is limited. The objective of this study is to analyze the total nutrient levels (proximate), antioxidant activity, and pigment composition of Ulva lactuca L. that grow abundantly in Pantai Kukup, Gunung Kidul regency, Central Java. Ulva lactuca L. had 11.53% of water content, 2.94% of ash content, 5.17% of fat, 17.43% of protein, and 62.93% of carbohydrate. Antioxidant test by using DPPH found that inhibition concentration (IC50) of Ulva lactuca L. was 88890.55 ppm. Ulva lactuca L. contain chlorophyll a, b, and c, neoxanthin, anteraxanthin, dinoxanthin, flavoxanthin, micronone, and vaucheriaxanthin and other unidentified pigments. Ulva lactuca L. has high carbohydrate and protein with low lipid, which is potential as functional food material. Moreover, Ulva lactuca L. showed antioxidant activity, which is prospective in health, pharmaceutical, cosmetic.

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