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INDONESIA
Jurnal Teknologi Pangan
Published by Universitas Pembangunan Nasional Veteran Jawa Timur
ISSN : 19784163     EISSN : 26545292     DOI : -
Core Subject : Science, Agriculture,
Agriculture, Biological Sciences & Forestry Computer Science & IT
Jurnal Teknologi Pangan is one of Food Technology Journal in Indonesia managed by Department of Food Technology at UPN Veteran East Java. This journal has been published since 2007 and registered with ISSN 1978-4163, ISSN 2654-5292 (Online). Recently, Jurnal Teknologi Pangan begin to be upload ine-journal of UPN Veteran Jatim and will be one of the e-jpurnals that can be read by every people all over the world.
Arjuna Subject : -
Articles 201 Documents
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INAKTIVASI MIKROBA Staphylococcus aureus DALAM SUSU MENGGUNAKAN MEDAN LISTRIK BERDENYUT TEGANGAN TINGGI Nurismanto, Rudi; HP, Sudaryati; Rahmita, Ruhi Dian
REKAPANGAN Vol 5, No 2 (2011): REKAPANGAN
Publisher : UPN VETERAN JAWA TIMUR

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Pulsed  electric  field  processing  represents  a  promising  non-thermal  technology which involves the application of pulses of high voltage (20-80 kV/cm) for less than one second  to  fluid  foods  placed  between  two  electrodes.  During  the  application  of  certain PEF conditions microbial inactivation occurs by causing a pore formation and destruction of  the  cell  membranes The  purposes  of  the  present  study  were  (i)  to  inactivated  of Staphylococcus  aureudecreas  using  pulsed  electric  field  and  (ii)  physicochemical properties of raw milk. Intensity field strength that used are  30 and 60 kV/cm, with pulses number  10,  20, and 30. The  results  showed  that  higher  decrease  of  population  of Staphylococcus  aureus  with intensity 60  kV/cm and pulses  number  30 (0,6  log cycle) and PEF methods give unsignificant effect on pH and total acid.Key words : pulsed electric field, population,  Staphylococcus aureus 
MODIFIKASI FOTOBIOREAKTOR HEMAT ENERGI DENGAN LIGHT EMITTING DIODE (LED) UNTUK MENINGKATKAN POPULASI Chlorella spp. DALAM UPAYA PEMENUHAN PAKAN ALAMI LARVA IKAN BANDENG Rosady, Siti Duratun Nasiqiati; Kusumadewayanti, Esthi; Amanatin, Dwi Riesya; Nasikhin, Roksun; Fiqar, Tegar Palyus
REKAPANGAN Vol 6, No 1 (2012): REKAPANGAN
Publisher : UPN VETERAN JAWA TIMUR

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Fotobioreaktor experiments with fluorescent light sources have been reported can increase the efficiency of photosynthesis in fitoplankton. The results of such experiments show that the density of the fitoplankton culture in fotobioreaktor in line with increasing the intensity of light . Chlorella vulgaris grown in fotobioreaktor with sea water and walne medium. The trial was done with treatment intensity variations  of  different  light  sources, namely  light  source  LED  1  X  3  watt  LED  2  X  3  Watts.  Fotobioreaktor placed in a box by a distance of 10 cm from a source of light. Fotobioreaktor used as a comparison with Neon light source 1 X 8 Watts and Neon 2 X 8 watts. Two-factor ANOVA analysis showed that (p> 0,05), it means there are no interaction effect a between the sides and the source of light . Fotobioreaktor led light source with 1 x 3 watts capable of producing Chlorella vulgaris density equal  to  fotobioreaktor  source  of  a  fluorescent  with  2  x  8  watts.  The  result  indicates  fotobioreaktor light source  with  power  3  watt more  efficient  in  the  use  of electrical  energy  to produce  a  density  of Chlorella  vulgaris.   This  provides  an  indication  that  fotobioreaktor  with  energy-efficient  LED  light source and are able to increase the density of Chlorella Vulgaris.Keyword: Chlorella Vulgaris, Led Emitting Diode, Economical Energ
PEMBUATAN COOKIES BERSERAT TINGGI DENGAN MEMANFAATKAN TEPUNG AMPAS MANGROVE (Sonneratiacaseolaris) Sarofa, Ulya; Mulyani, Tri; Wibowo, Yudda Arief
REKAPANGAN Vol 5, No 2 (2011): REKAPANGAN
Publisher : UPN VETERAN JAWA TIMUR

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Demand of health food products such  as sugar-free foods, low-calorie diet and fiber-rich  increased. This trend is based on the role of prevention of hypertension, diabetes, colon cancer and  other  degenerative  diseases.  Various  sources  of  high-fiber  materials  such  as cellulose, hemicellulose, lignin, and  gum were a major  concern in  the  development  of food products. Therefore, the utilization of mangrove waste of syrup processing to yield a high fiber cookies  was  important  made.  This  study  aims  to  determine  the  proportion  of  wheat  and mangrove  waste  flour,   the addition  of margarine on  the  quality  of cookies.  This  study using Complete Randomized Design (CRD) factorial pattern with 2 factors and 3 replications. Factor I,  proportioni wheat flour: mangrove waste 15:85 (w/w), 30:70 (w/w), 45:55 (w/w). Factor II,the addition of margarine 40% (v/w), 45% (v/w), and 50% (v/w). The results showed that the best treatment was the proportion of wheat : mangrove waste flour 30:70 (w/w) and the addition of margarine 45% (v/b) which it produces cookies with the criteria  of 3.9343% moisture  content, protein 6.2745%, fat 22.4180%, and crude fiber value of 3.4456%.Key words: cookies, mangrove waste, health food products
PRODUKSI EPIGALLOCATECHIN GALLATE PADA KULTUR IN VITRO KALUS CAMELLIA SINENSIS SEBAGAI KANDIDAT PANGAN FUNGSIONAL Basuki, Sutini
REKAPANGAN Vol 5, No 2 (2011): REKAPANGAN
Publisher : UPN VETERAN JAWA TIMUR

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Epigallocatechin gallate (EGCG)  were  secondary metabolite in  tea  (Camellia sinenis)  as  anti  obecity dan  degenerative  syndrom.  EGCG  in  tea  act  as  bioactive  by hydroxyl group and galoil that could act as functional food substitute. Problem to find epigallocatechin gallate from tea were season dependent, need a large area, and low productivity.  By  these  mean epigallocatechin  gallate  production  by  in  vitro  culture. These technique could overcaming all that problem above. General purpose of these research  were  to  find invitro  EGCG  production technique.  Method  to  gain  these purpose were : (1)  Callus induction by explant sprout tea leaves in media  with many variance  grown  culture (2)  Sub  culture  callus  by  using  same  media  in  induction method  (3) qualitative  analisys EGCG  callus compound. Result  of  these  research; callus  hand retention  time  (tR)  on  High  Performance  Liquid  Chromatography  for  6 minutes, same as EGCG standart. EGCG had potential as aditive functional food and baverage  that had astringent or bitter tasteKey words : Epigallocatechin gallate,  HPLC, retention time, Camellia sinensis
PERAN PEKTIN DAN SUKROSA PADA SELAI UBI JALAR UNGU (The Role of Pectin And Sucrose On Purple Sweet Potato Jam) Yulistyani, Ratna; Murtiningsih, Ir; Mahmud, Munifa
REKAPANGAN Vol 5, No 2 (2011): REKAPANGAN
Publisher : UPN VETERAN JAWA TIMUR

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Purple  sweet  potato  (Ipomoea  Batatas  L.  Poir)  is  vines  that  contain  lots  of anthocyanins  (11,  051  mg/100  gr)  and   fiber  (3%) is highly  beneficial  to human health (Suprapta,  2006). Jam  is  a  made  form  count,  rest  of  sieve  or  mill  fruit  cooked  with  sugar  to mixed  thick  (Susanto,1993).The  process  of  jams  faced  purple  sweet  potato  is  not  formation gels. This study aims to determine the effect of the addition of pectin and sucrose on the quality of purple sweet  potato jam. This  research    using  a  Complete  Randomized  Design    factorial patterns with two factors and three replications. The first factor : addition of pectin   (0,5%, 1% , 1,5%) and the second factor : sucrose (55%, 60%,65%).The best results was pectin (1%) and sucrose (65%) resulting purple sweet potato jam with content of anthocyanins (9.935%), water 54.85%, water activity 0.86, crude fiber 51.62%, total of dissolved solids  60.94%, pH 3.4  and a  smear of  jam 12.2 %.  The  color  of  favorite  values  (111.5),  taste  (142),  flavor  (129)  and texture (122.5).Key words : purple sweet potato, jam, pectin, sucrose
PEMBUATAN SELAI LEMBARAN TERONG BELANDA (The Making of Slice Jam from Belanda Eggplant) MS, Latifah; Nurismanto, Rudi; Agniya, Choirunnissa
REKAPANGAN Vol 5, No 2 (2011): REKAPANGAN
Publisher : UPN VETERAN JAWA TIMUR

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The Belanda eggplant  is  one  of  multipurpose  fruit  commodity,  classified  as  a commercial commodity and has a cheap price, especially in the harvest season. The Belanda eggplant including climateric fruit have sour taste, contains many useful nutrients for health, the nutrient content of which is vitamin C, antioxidants, vitamin E, and many others. The addition of pectin and sorbitol can improve  the quality  of  physical, chemical, and organoleptic slice jam. The  research  method used Completely  Randomized Design(CRD) factorial pattern with two factors  and  three  replications.The  first  factor:  the  addition  ofpectin(0.25%, 0.50%, 0.75%, 1.00%), and  the  second  factor:  the  addition  of  sorbitol(5%, 10%, 15%, 20%). The  results showed  the  addition  of  pectin  treatment  of  0.25% and  the  addition  of  sorbitol15% yield  of acceptable slice jam consumers. The  treatment resulted  in water levels 21.169%, 28.444% antioxidant  activity,  gel  density  3.273  mm/gr.sec,  60.433% yield,  flavor  (neutral) 4.50  and texture (like) 6.67 .Key words : slice jam, Belanda eggplant, pectin, sorbitol
PRODUKSI PEKTIN DARI KULIT BUAH COKLAT (Theobroma Cacao) (The production pectin from Cacao leather) Edahwati, Luluk; MT, Susilowati; Harsini, Tutuk
REKAPANGAN Vol 5, No 2 (2011): REKAPANGAN
Publisher : UPN VETERAN JAWA TIMUR

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The progress and development of the industry in Indonesia is increasing demand for pectin. Indonesia is  a  country rich  in agricultural crops, one of  cacao. This  cacao leather is the only waste that can not be used. In this study are described on the extraction of pectin  from  waste  chocolate  skin.  Pectin    is  an  important    component  in  the  food  industry, cosmetics  and  medicines.  The  research  using  two  variables,    time  (200,225,250,275,300 minutes),and   the  ratio  of  solvent  (1:8,1;  10,1:12,1:16,1:16)l.The  results  obtained  on  the condition of  the maximum time of 250 minutes and  a solvent ratio of 1:12. The yield of weight of pectin was 16.23%Keywords : Cocoa skin, Pectin, extraction
KAJIAN DAMPAK SUBSTITUSI KACANG TUNGGAK PADA KUALITAS FISIK DAN KIMIA TAHU Rosida, Dedin F; Hardiyanti, Qomariyah; Murtiningsih, Ir
REKAPANGAN Vol 5, No 2 (2011): REKAPANGAN
Publisher : UPN VETERAN JAWA TIMUR

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Tofu is a soy protein product with a protein coagulation process at its soelektric point. Soy protein precipitation was  range between pH 4.5 which is the point isoelektris soybean globulin. In  efforts  to  reduce  the  use  of  soy  in  the  making  tofu, cowpea  is  one  source  of  vegetable protein  had  a  good  nutritional  composition  of  one  protein,  vitamain  B,  vitamin  C  and  fiber. Cowpea  can be used as raw material of tofu. The use of citric acid as a coagulant will give a high yield in tofu. This study aims to know the effect of the proportion of cowpea and citric acid concentration  on the  quality  of  physical,  chemical  and  organoleptic while  they knew  the  best treatment  combination.This  research  used  Completely  Randomized  Design  (CRD)  which  are arranged  in  factorial  which  consist  of  two  factors  and  repeated  3  times.  Factor  I  is  the proportion of cowpea 20%, 30%, 40% and the second factor is the concentration of citric acid solution  is  10.5%,  11.5%,  12.5%.The  best  results  are  obtained  on  the  proportion  of  20% cowpea  treatment  with    citric acid  concentration  of  12.5%.The resulting was in  a  yield  of 158.767%,  moisture  content of  80.131%,  protein  content  of  9.191%, texture  of 0.088  mm  / gr.dtk  and  organoleptic  value  by  the  number  of  149  flavor rank,  color of  125.5.and  texture of 147.5Key words : Tofu, Cowpea, citric acid
KAJIAN SUBSTITUSI TEPUNG TAPIOKA DAN PENAMBAHAN GLISEROL MONOSTEARAT PADA PEMBUATAN ROTI TAWAR Basuki, Enny Karti; Yulistyani, Ratna; Hidayat, Roni
REKAPANGAN Vol 5, No 2 (2011): REKAPANGAN
Publisher : UPN VETERAN JAWA TIMUR

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Bread  is  one  of  fermentation  product  and  consumer  likely  made  form  wheat  flour  , bread  have  difference  taste  and  softness.  Using  cassava  flour    to  product    bread that can increased  various  bread  product  and  value.  The  purpose  of  this  research  is to  find    the  best combination between substitution cassava flour and glycerol monostearat addition for quality of bread.  Experimental  design  employed  in  this  research  is  randomized  completely  design consisting  of  two  factors  and  three  replications,   the  first  factors  substitution  cassava  flour (10%, 20%, and 30%) and the second factor is glycerol monostearat  addition (1%,2%,3%,4% and 5%). The best treatment was combination of cassava flour 10%  and glycerol monostearat addition 4%. This bread product has taste score 229,5, color score 195 and texture score 236, water content 29,34 %, protein 7,127%, fat 2,793%, starch 47,657%, loaf volume 347%, texture 0,915 mm/gr. det  and porous size 1,214 mm2.Keyword : bread, cassava starch flour, glycerol monostearat.
TEPUNG RUMPUT LAUT MENURUNKAN KADAR LDL (LOW DENSITY LIPOPROTEIN) PLASMA TIKUS WISTAR HIPERKOLESTEROLEMIA Julyasih, K. Sri Marhaeni
REKAPANGAN Vol 6, No 1 (2012): REKAPANGAN
Publisher : UPN VETERAN JAWA TIMUR

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In Bali  there  are  several types  of  seaweed  that  is  often  consumed  as  a  vegetable,  such  as Caulerpa  spp.  (local  name  Bulung  Boni),  Gracillaria  spp  (local  name  Bulung  Sangu)  and  Euchema spinosum,  its  potential effect in  lowering  blood  cholesterol  levels,    therefore  it  is  necessary    to determine of  plasma low  density  lipoprotein  (LDL)  cholesterol  level  of  Wistar  rat  after  treated Caulerpa  spp,  Gracillaria  spp. and  Euchema  spinosum. This  experimental  study  used  completely  randomized design Research using using a total of 32 Wistar rats divided into eight sample groups. The  eight  sample  groups  were  respectively  designated  as  negative  control  group,  positive  control group, and six  treated sample groups, respectively fed orally with a dose of 1 g and 1,5 g seaweed powder  of Caulepa  spp.  1g  and  1,5  g  powder of Gracilaria  spp.,  and  1  g  and  1,5  g  Euchema spinosum   per  100g  body  weight  per  day.  Each  treatment  was  repeated  four  times.  Our  study showed  that  rat fed  with  high  cholesterol  diet and  treated  Caulerpa  spp.,  Gracilaria  spp., and E.spinosum with a dose of 1 g and 1.5 g/100 g body weight rat / day were associated with statistically significantly  lowered  plasma LDL  level  (p  <0.05)  as  compared  with  those   of rats fed  with high-cholesterol diet without treatment with Caulerpa spp., Gracilaria spp., and E.spinosum.Keywords : Caulerpa spp., Gracilaria spp.,  E.spinosum, LDL,  hyperholesterolemic

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