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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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SISTEM PENDUKUNG KEPUTUSAN PENDUGAAN UMUR SIMPAN & TANGGAL KADALUARSA PRODUK PANGAN DENGAN METODE ARRHENIUS BERBASIS WEB Irfianti, Asti Dwi; STP, MP, Rosida
REKAPANGAN Vol 4, No 1 (2010): REKAPANGAN
Publisher : UPN VETERAN JAWA TIMUR

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Abstract

The concept of Decision Support Systems is one branch of artificial intelligence which is widely used.  There  are  many  methods  that  can  be  used  by  decision  makers  to  find  the  optimum solution or alternative to a problem. One such method is the method of Arrhenius. This method will  help  decision  makers  where  many  alternative  decisions  with  multiple  criteria.  This research will apply prediction shelf life and expiration dates with three different temperatures. At  this  time  in  the  counting  process  prediction  shelf  life  expiration  date  carried  out  by conventional  means  which  are  found  to  be  inefficient,  with  the  Arrhenius  method pangaplikasian  writer trying  to  create  an  auxiliary  system  for  processing  plant  food  products to determine shelf life and expiration date. The input data research, the raw data is processed into a desired output based on the parameters taken. The methodology is the identification of system requirements with system modeling, analysis, information needs of data storage with a conceptual data model and physical data models as the material content of the material system. Test  the  feasibility  of  web-based  Decision  System  is  done  by  performing  a  series  of  test scenarios  include:  test  parameters,  product  testing,  trials  of  sub  products,  organoleptic  test data (research data).Keywords: shelf life, organoleptic data, Artificial Intelligence, Decision Support System
PEMBUATAN VIRGIN COCONUT OIL (VCO) DENGAN METODE SENTRIFUGASI Hapsari, Nur; Welasih, Tjatoer
REKAPANGAN Vol 4, No 2 (2010): REKAPANGAN
Publisher : UPN VETERAN JAWA TIMUR

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Abstract

Virgin Coconut Oil (VCO) is the oil produced from fresh coconuts. Unlike the ordinary coconut  oil,  Virgin  Coconut  Oil  (VCO)  is  produced  not  by the  addition  of  chemicals  or processes  that  use  high  heat.  Virgin  Coconut  Oil  (VCO)  beneficial  to  health,  this  is  because Virgin Coconut Oil (VCO) contains many medium chain fatty acids (Medium Chain Fatty Acid /  MCFA).  MCFA  are  most  in  the  Virgin  Coconut Oil  (VCO)  is  Lauric  acid  (Lauric  Acid). Properties  that  is  easily  absorbed  MCFA  will  increase  metabolism.  The  addition  of  energy produced  by  the  metabolism  of  this  produces  stimulating  effects  in  the  human  body  thereby increasing the level of energy produced.  Core  processes  in  the  manufacture  of  Virgin  Coconut  Oil  (VCO)  is  located  on  the separation of oil from water and protein. Many obstacles must be faced for separating oil from water  and  proteins,  such  as  in  the  fermentation  process,  the  separation  process takes  a  long time to get the Virgin Coconut Oil (VCO). While the centrifugation, the separation is done by utilizing the weight of the lighter oil. Although I do not require centrifugation long time but the way it has in the purity of the product constraints.  This research was conducted by using coconut cream from coconut milk is silenced for 3  hours.  Then  the  cream  is  incorporated  into  the  instrument  with  speed  centrifuges  spin 600,700,800,900 and 1000 rpm with vaiasion  times very; 30, 45, 60.75 and 90 minutes after that  coconut  cream  layer  divided  into  3  layers  of  oil  that  is,  the  middle  layer  of  protein (blondo)  and  next  underwater  layer  silenced  for  8,10,12,14,  and  16  hours  .  The  results  of virgin  coconut  oil  (VCO)  is  obtained  and  then  analyzed  with  the  parameters  water  content, protein content, Lauric acid, color and odor.  From the research, obtained the best conditions of rotational speed centrifuges at 1000 rpm and centrifuges turnaround time 90 minutes and 8 hours stagnand time with the quality of Virgin  Coconut  Oil  (VCO)  which  produced  yield:  Lauric  acid  yield  of  36.67%  and  52.23% results.Keywords: sentrifuge, coconut cream,,% yield results, VCO
Pengaruh Cara Pengolahan terhadap Daya Cerna Pati (secara in-vitro) Pada Pisang STP, MP, Rosida
REKAPANGAN Vol 3, No 1 (2009): REKAPANGAN
Publisher : UPN VETERAN JAWA TIMUR

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Abstract

Penelitian  ini  bertujuan  untuk  mengevaluasi  pembentukan pati resisten  (RS)  dalam  tepung  pra-masak  yang  dibuat  dari  berbagi  jenis pisang  menggunakan  berbagai  metode  pra-pemasakan  yang  berbeda. Jenis  pisang  yang  digunakan  sebagai  sumber  pati adalah pisang Kepok, Raja  Bulu,  Nangka,  Ambon  dan  Tanduk.  Proses  pra-pemasakan  yang dilakukan  adalah  perebusan,  pengukusan,  pengovenan,  pemanggangan dan penggorengan yang masing-masing dikombinasi dengan pendinginan selama  24  jam  dalam  refrigerator,  kemudian  dilanjutkan  dengan pengeringan dan penggilingan. Hasil  penelitian  menunjukkan  bahwa  pra-pemasakan  (kombinasi pemanasan dan pendinginan) meningkatkan kadar RS pisang. Perlakuan pra-pemasakan  terbaik  adalah  perebusan-pendinginan,  pengukusan-pendinginan,  dan  pemanggangan-pendinginan  karena  dapat meningkatkan  kadar  RS  pada  hampir  semua  jenis  pisang.  Tepung  pra-masak  Pisang  Tanduk  dan  Raja  Nangka  mempunyai  kadar  pati  resisten relatif tinggi (6,38 – 11,73%) dibandingkan pisang lainnya sehingga dipilih sebagai  perlakuan  terbaik.  Tepung  pra-masak  ini  akan  dievaluasi  nilai gizinya  menggunakan  tikus  percobaan  (bioassay)  pada  penelitian selanjutnya.  Kata  kunci  : pati  resisten,  proses  pengolahan, pisang Kepok, Raja  Bulu, Nangka, Ambon dan Tanduk.
PEMBUATAN VELVA SAYURAN ( KAJIAN PROPORSI WORTEL, TOMAT, KECAMBAH DAN PENAMBAHAN NA-CMC TERHADAP KUALITAS VELVA SAYURAN ) Susilowati, Titi; HP, Sudaryati; Candra, Demy Ayu
REKAPANGAN Vol 4, No 2 (2010): REKAPANGAN
Publisher : UPN VETERAN JAWA TIMUR

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Abstract

Velva  is a  kind  of  freezing  food,  like  ice  cream  that made  from  various  fruit  or vegetables. The materials is mixed, homogenized, cooling in the ice cream maker and than was freezed. Carrot,  tomato  and  mungbean  sprout are once  of  tropical  vegetables  can  be  used  as materials for producing velva. The research is aimed to know effect of proportion carrot, tomato,mungbean sprout and concentration of Na – CMC  to quality of velva sayuran. The Research used Complete Design Randomized with factorial pattern. The First factor is  kind  of  vegetables  (carrot,  tomato,  and  mungbean  sprout);  the    second  factor  is concentration  of  Na – CMC : 0,5%;  0,6%;  0,7  %;  0,8%;).  Ducant  Multiple  Range  Test was used to know defference of every treatment. The  best  proportion  on  processing  velva  vegetables  is  80  :  80  :  40(carrot,  tomato  and mungbean sprout) and Na- CMC 0,8 %. This treatment is giving the highest overrun is 20,495 %;  smooth  texture  and the  highest hedonic  value  (taste  and  aroma).  The  result  of  chemical  analysis showed  that Aw 68,95 %, Caroten total 59,89 %, Vitamin C 68,39%, Vitamin E 24,33 % and Total Soluble Solid 32,47 %.Key Word : Velva Vegetables, Carrot, Tomato, Mungbean Sprout And Na - CMC
KAJIAN PENAMBAHAN NATRIUM PYROPHOSPAT UNTUK MENCEGAH BROWNING PADA PEMBUATAN TEPUNG SUKUN Edahwati, Luluk; S, Kalimatus; Nuraini, Dian
REKAPANGAN Vol 4, No 1 (2010): REKAPANGAN
Publisher : UPN VETERAN JAWA TIMUR

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Abstract

Like  most  fruit - fruit,  breadfruit  prone  to  browning  after  peels.  This  is  due  to oxidation  by  air,  forming  browning,  which  will  result  in  the  final  result  breadfruit  flour  for making good quality flour is white, and dry.   Pyrophospat  Sodium  is  an  ingredient  that  can  serve  as  a  barrier  to  browning reactions,  primarily  as  a  metal  fastener  and  thus  antioxidants  Pyrophospat  Sodium  is  very effective to prevent discoloration of foods during preparation or storage.   The  best  results  obtained  from  this  research  is  the  weight  of  9  grams  Sodium Pyrophospat soaking 21 minutes in which the resulting yield of 21.69%.  While the best water content of  8.09%  with  the use  of  one  gram  of sodium  Pyrophospat  with immersion  time  for  9 minutes.Keywords: Breadfruit, Sodium Pyrophospat, Breadfruit Flour.
KAJIAN SUBTITUSI AMPAS TAHU DAN PENGGUNAAN NATRIUM BIKARBONAT PADA PEMBUATAN TORTILLA HP, Sudaryati; Mulyani, Tri; Setiawan, Eka Bagus
REKAPANGAN Vol 6, No 1 (2012): REKAPANGAN
Publisher : UPN VETERAN JAWA TIMUR

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Abstract

Tortilla is  a similar product  in  the  form of  chips  or corn chips made from a  flattened circular shape with sizes varying thickness. In order to diversify, Tortilla refined products and to enhance the nutritional  value. it  is  necessary  to substitute other  materials,  such  as tofu  waste  flour . The  tofu waste flour know still have a very good nutrient composition, especially protein and fiber. But with the substitution  of tofu  waste  flour know can reduce development and crispy Tortilla generated, so  the developer  needs  to  add  material  of  which  is  sodium  bicarbonate  (NaHCO3). This  study  aims  to determine  the  effect  of  substitution  and  addition  of  tofu  waste  flour  and  sodium  bicarbonate (NaHCO3) on  the  quality  of  physical,  chemical  and  organoleptic  Tortilla.  This  research  used Completely  Randomized Design (CRD) which are  arranged  in factorial which consist of two factors and  repeated  two  times. The  substitution  factor  is  the  tofu  waste  flour  10%, 20%, 30% and  the addition  of NaHCO3 factor II is 0.00%, 0.25%, 0.50%, 0.75%. The  best  results  were obtained  on substitution treatment with 10% wheat dregs out with the  addition  of 0.25% NaHCO3 to produce tortilla with water content of 9.016%, 74.884% starch content, crude fiber content of 2.046%, 7.924% protein  content,  yield  62.718%, 1.069  crispness  kg/cm2,  the  volume  of  20.346% and  the development of organoleptic value with a color ranking number 205, 215 flavor, aroma and crispness 204.5 147.
ISOLASI PROTEIN DARI AMPAS KECAP DENGAN CARA EKSTRAKSI SODA Utami, Lucky Indrati
REKAPANGAN Vol 3, No 1 (2009): REKAPANGAN
Publisher : UPN VETERAN JAWA TIMUR

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Abstract

Seed of Soy represent food-stuff having rate of protein enough is high That  is  about  35% .  Serve  the  purpose  of  raw  material  of  making  taste  in  ferment  ,  where  ketchup represent penyedap of food liked by most Indonesia society .            Protein there  are  in  ketchup only  about  7 % ,  the  rest  of  medium  follow  castaway  in  dregs  . Therefore  in this  research  require  to  be  re-taken  the  between time  of  squealer  with  protein  rate  , relation  between temperature  with  protein  rate  .  protein  which  is  there  are  in  dregs  taste  to  be  used upon which mixture in food process flesh and milk . Upon which fastener and emulsifier in product - flesh product . In this research will be learned relation between time of squealer with protein rate , relation  between temperature with protein rate.            Variable  remain  to  used  this  research  is  sieve size and  squealer  speed ,  while  for  the  variable change used by temperature at spanning : 30 – 70oC , squealer time and at spanning : 15 - 75 minute.            Intention of this research is to determine optimum time and temperature , in order to got rate of highest protein in flour of ketchup dregst           From result of this research [is] obtained [by] rate of highest protein when squealer  60 minute and temperature 60 °C, that is equal to 64,85 %.Keyword : Ketchup Dregs , Ekstraction , Protein .
AKTIVITAS ANTIOKSIDAN FRAKSI-FRAKSI MODEL DARI PRODUK REAKSI MAILLARD Rosida, Dedin F; CH, Wijaya; A, Apriyantono; FR, Zakaria
REKAPANGAN Vol 4, No 1 (2010): REKAPANGAN
Publisher : UPN VETERAN JAWA TIMUR

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The  oxidative  browning  is  considered  to  have  a  contribute  to  the  flavor,  antioxidative activity  and  color  of  food.  As  a  result  of  this  Maillard  reaction,  a  variety  of  by  products, intermediates and brown pigmens (melanoidins) are produced. The objectives of this research was to study the effect of heating and sugar addition of Model to  antioxidant activity.  The  research is model  system of  Maillard  reaction  products  were  too  made  from  sugar and  amino  acids  and  adjusted  to  the  soysauce  preparation. The  model  contents  of  glucose – glycine - cysteine; glucose – glycine – cysteine - phenylalanine; glucose – glycine – cysteine – phenylalanine – isoleucine - tyrosine. The model were fractionated into molecular weight of 10 kDa –  100  kDa  by  ultrafiltration.  The  fractions  were  characterized  by    spectra  profile  of ultraviolet-visible. The antioxidant of fractions activity was evaluated by rancimat, DPPH(1,1-diphenyl-2-picrylhydrazyl),  TBA  value,  ferric  thio  cyanate and  hemolysis  of  erythrocyte methods.  The fractions of model can retard oxidation of oil and had DPPH radical of scavenging activity especially both Fractions  molecular weight >100 kDa (F1) and  30-100 kDa (F2), and equal  with  the  BHT  antioxidant.  Antioxidant  activity  of  glucose-glycine-cysteine model  by rancimat and thio cyanate method showed  the longest induction period for 15 hours and 72% antioxidant activity, whereas the radical DPPH scavenger activity for all model showed most equaly (60%). The fractions with molecular weight about 30-100 kDa (F2) resulted the highest antioxidant activity. The fractions of model had antioxidant activity in food and biology system.Key Words : Maillard Reactions, Model, fractinationated, antioxidative activity
KAJIAN PENAMBAHAN TEPUNG TEMPE PADA PEMBUATAN KUE BASAH TERHADAP DAYA TERIMA KONSUMEN Murni, Mustika
REKAPANGAN Vol 4, No 2 (2010): REKAPANGAN
Publisher : UPN VETERAN JAWA TIMUR

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The aim of this research to know influence of addition of tempeh flour in making cakes to consumer acceptance. The treatments using tempeh flour is 0% (as control),5%, 10%, 15%, 20% and 25% will be tested organoleptic test to taste, color, texture and flavor. These data will be  analized  with  Friedman  test.  The  result  of  research  showed  that  for  nagasari  and  kelepon the treatment of addition tempeh flour 10% and lumpia 25% with hedonic score for nagasari: taste  3.90  (like),  color  3.90  (like),  texture  3.95  (like),  flavor  3.90  (like);  for  to  kelepon:  taste 4,00 (like), color 3.95 (like), texture 4.00 (like), flavor 4.00 (like) and lumpia: taste 4.75 (very like), color 3.90 (like), texture 3.95 (like), flavor 3.60 (like).Keywords : tempeh flour, cakes, organoleptic test.
PEMANFAATAN ANTIOKSIDAN ALAMI FLAVONOL UNTUK MENCEGAH PROSES KETENGIKAN MINYAK KELAPA Siswati, Nana Dyah; SU, Juni; ., Junaini
REKAPANGAN Vol 4, No 1 (2010): REKAPANGAN
Publisher : UPN VETERAN JAWA TIMUR

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The rancidity that leads the quality decreasing of palm oil can be happened during the storing. This unfavorable process can be controlled by using the antioxidant. In this research the skin of red onion containing flavonol was being used as the natural antioxidant to prevent the rancidity of the palm oil. The first step is  extracting the flavonol from the skin of red onion by using water as the dissolvent for 1 – 2,5 hours. The extract was mixed into the palm oil on the  concentration  range  of  3 – 11  %.  The  next  step  is  heated  on  the  humid  temperature  to accelerate  the  rancidity.  The  mix  of  palm  oil  and  red  onion  skin  was  being  stored  for  1 – 4 days. The research result was detected by the level of oil peroxide. This number was showing the  level  of  deterioration  of  the  fat  or  oil  indicating  that  there  was  rancidity.  The  best  result was on 11 % extracting concentration of the red onion skin, 1,5 hours extracting time, 4 days storing time of the palm oil and peroxide level of 0,6144 ( SH – 92 = 1 mg O/100 g ).   _____________________________________________________________________Key word : Peroxide level, rancidity, antioxidant, skin of red onion.

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