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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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KAJIAN PERAN ANGKAK PADA KUALITAS TEMPE KEDELAI-LAMTORO GUNG (Leucaena leucocephala) Rosida, Dedin F; HP, Sudaryati; Constantia, Fenny
REKAPANGAN Vol 6, No 1 (2012): REKAPANGAN
Publisher : UPN VETERAN JAWA TIMUR

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In  general,  people  use  soy  as  an  ingredient  of  making tempeh,  tempeh  increased  demand resulted in a growing number of imported soybeans.The efforted can be done to overcome this is by replacing or mixing of raw materials (soybeans) with other materials. Substitute one ingredient is soy beans  lamtoro  stage.  Diversification  of  products  tempeh  can  be  done  by  adding  lamtoro  gung  and red  yeast  rice  in  soy  tempeh.  This  study  aims  to  determine  the  effect  of  the  proportion  of  soybean seeds:  lamtoro  gung  and  the  addition  of  red  yeast  rice  to  quality  tempe.  Research  using  Complete Randomized  Design  (CRD)  factorial  pattern  with  two  factors  and  two  replications,  the  proportion  of soybean Factor I: lamtoro gung 70%: 30%, 50%: 50%, 30%: 70%. Factor II, the addition of red yeast rice  1%,  2%,  3%.  The  results  showed  that  the  best  treatment  is  the  treatment  the  proportion  of soybean: lamtoro gung (70:30) and the addition of 1% red yeast rice is produced tempeh with criteria 1% addition of red yeast rice that has a water content of 62.42%, ash content 3.30%, levels 14.99% protein, fat  content  of  3.99%,  3178.41  ppm  phenol  content,  antioxidant  activity  of  59.47%,  texture (hardness) 0.241 mm / sec and the gr 72 favorite color, flavor 75, flavor 73, compactness 71 .Key words: soybean, lamtoro gung red yeast rice
Daya Simpan Gula Siwalan Kristal Ditinjau Dari Jenis Pengemas Dan Kondisi Pengemasan Rahayuningsih, Tri; Noerhartati, Endang; Rejeki, Fungki Sri; W, Endang Retno; Puspitasari, Diana
REKAPANGAN Vol 3, No 1 (2009): REKAPANGAN
Publisher : UPN VETERAN JAWA TIMUR

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This research aimed to defined a proper packaging and a  way to pack for ‘gula siwalan kristal’ storage-life. This research used random block design which was containing two factors treatment with three (3) times repeating. First factor was the kind of packaging (P1 = Polyethylene, P2 = Polypropylene). Second factor was a way to pack (V1 = packing without vacuum, V2 = with vacuum). It will be analysed every 5 weeks. The parameters would be analysed were water contain and sum micro-organism as parameter, also hedonic test.    The result showed that ‘gula siwalan kristal’ had a lower water contain when  it packed by vacuum.  Polyethylene and vacuum (P1V2) could press the amount of micro-organism. Based on hedonic test showed that a kind of packaging and a way to pack did not effect to the colour of  ‘gula siwalan kristal’ but did to performance of it for 5, 10 and 15 weeks storages.Key words: ‘gula siwalan kristal’, packaging, polyethylene, polypropylene and vacuum
KAJIAN AKTIVITAS ANTIOKSIDAN DAN ANTIMIKROBA EKSTRAK BIJI, KULIT BUAH , BATANG DAN DAUN TANAMAN JARAK PAGAR (Jatropha curcas L.) Setyaningsih, Dwi; Nurmilah, Ovi Yulianti; Windarwati, Sri
REKAPANGAN Vol 4, No 2 (2010): REKAPANGAN
Publisher : UPN VETERAN JAWA TIMUR

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Jatropha  curcas is  one  of  potential  bioenergy  plant.  Jatropha  curcas  also  has  great potential  for  the  development  of  bio-products,  medicines  and  consumer  good  since  it contains some bioactive agents such as β-sitosterol, stigmasterol, curcin, flavonoid and 12-deoxyl-16-hydroxyphorbol  (phorbol  esther)  that  potentials  as  antioxidant  and antimicrobial  agent.  The  purpose  of  this  research  were  to  determine  the  yield  of extract, antimicrobial and antioxidant activity from seed, fruit shell, stem and leaves of  J. curcas. Seed, fruit shell, stem and blend of stem and leaves were extracted with three type  of  solvents.  They  were  methanol,  ethyl  acetate  and  n-hexane.  From  the  yield  of extract,  it  could  be  concluded  that  seed  of J.curcas L  contained  a  lot  of  semi  polar compounds  (35,98%)  and  non  polar compounds  (32,27%),  blend  of  stem  and  leaves contained a lot of polar compounds (9,75%) and J. curcas fruit shell contained a lot of polar  compounds  (5,96%).  Antioxidant  activity  with  scavenging  effect  on  DPPH radical  (1,1-diphenyl-2-picrylhidrazil)  and  antimicrobial  activity  using  well  diffusion method  showed  that  methanol  extract  from J.  curcas seed  had  the  highest  value  of antioxidant  and  antimicrobial  activity  than  other  samples.  The  antioxidant  activity  of methanol  extract  from J. curcas seed  was  93,40%,  comparable  with  ascorbic  acid  as reference. The potency of antimicrobial activity of this extract  could be seen from the bacterial inhibition zone diameter of 11.9 mm for E. coli and 14.83 mm for S. aureus.Keywords: Antimicrobial, antioxidant, Jatropha curcas L
PEMBUATAN BREM PADAT DENGAN SUBSTITUSI FILTRAT TAPE UMBI TALAS Djajati, Sri; MP, Jariyah; Marwati, Tri Indah
REKAPANGAN Vol 3, No 1 (2009): REKAPANGAN
Publisher : UPN VETERAN JAWA TIMUR

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Brem  padat merupakan  salah  satu  makanan  tradisional  hasil  pemekatan  dan pengeringan  cairan  tape,  berbentuk  padatan,  berwarna  keputihan  hingga  coklat  muda,  berasa manis dan sedikit asam,  mengandung banyak  gula, pati  yang terlarut dalam air, asam laktat dan merupakan  makanan  yang  kaya  akan  kalori  serta  mudah  dicerna  oleh  tubuh.  Bahan  dasar  yang digunakan  untuk  membuat  brem  padat  yaitu  beras  ketan  putih;  dengan  semakin  meningkatnya harga  beras  ketan  dan  banyaknya  sumber  karbohidrat  yang  belum  dimanfaatkan,  maka  dapat digunakan umbi talas untuk menggantikan sebagian beras ketan serta diversifikasi produk olahan dari umbi talas tersebut. Masalah yang dihadapi dalam pembuatan brem padat dengan bahan umbi talas adalah hasil  brem  yang  diperoleh  rasanya  kurang  manis  dan  kurang padat.  Hal  ini  disebabkan  karena kandungan pati umbi talas lebih rendah dibandingkan beras ketan; oleh karena itu perlu diketahui sejauh mana substitusi umbi talas terhadap beras ketan dapat dilakukan. Penelitian  ini  bertujuan  untuk  mengetahui  pengaruh  substitusi  filtrat  tape  umbi  talas terhadap filtrat tape ketan sehingga dihasilkan kualitas brem padat yang disukai konsumen. Penelitian  ini  menggunakan  Rancangan  Acak  Lengkap  (RAL)  dengan  pola  faktor tunggal  dengan  3  kali  ulangan  yaitu  dengan  perlakuan  substitusi  filtrat  tape  umbi  talas  terhadap filtrat tape ketan sebesar 15% , 20% , 25% , 30% , 35% . Hasil terbaik diperoleh dari perlakuan substitusi filtrat tape umbi talas terhadap filtrat tape ketan yaitu sebesar 15% yang menghasilkan brem padat dengan kadar air 14,7896%, rendemen 43,43%, kadar abu 1,7596%, total asam 1,8194%, kadar pati 8,6299%, kadar gula reduksi 68,2451%, tekstur 0,0395 mm/g.detik, dan mutu organoleptik yang mempunyai nilai lebih baik dari standart yaitu rasa 2,88; warna 2,76; aroma 2,65, dan tekstur 2,12.Kata kunci : Brem, tape umbi talas
Flake LABU KUNING (cucurbita moschata) DENGAN KADAR VITAMIN A TINGGI (Pumpkin (cucurbita moschata) flake with high-vitamin a content) Latifah, Ir; Susilowati, Titi; Erlita, Tri Rini
REKAPANGAN Vol 4, No 1 (2010): REKAPANGAN
Publisher : UPN VETERAN JAWA TIMUR

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Flake is a type of breakfast , ready meals  and golden brown with a crunchy texture. In general, flake were made from wheat flour or from starch tubers like tapioca starch. Pumpkin has  vitamin  A  and  high  fiber  content.  Therefore  flakes  may  be  added  starch  and  materials developers  Sodium  bicarbonate  (NaHCO3)  is  expected  to  assist  the  process  of  gelatinization perfectly  until the flakes produced  porous and crisp.This research aims to study the effect of the  proportion  of  pumpkin  and  tapioca  flour  with  the  addition  of  sodium  bicarbonate  to  the flakes  to  obtain  flake  with  acceptable  quality.  The  methods    are  factorial design which arranged completely randomized and each of two treatment combination was replicated three times. The first factor is the proportion of pumpkin flour: tapioca (60: 40: 65: 35: 70: 3;) g and the  second  factor  was  the  concentration  of  sodium  bicarbonate  (0.25,  0.50,  0.75)%.  The  best results  were  getted  with  the  proportion  of  pumpkin  flour:  tapioca  flour(65:  35)  g  with  the addition  of  0.50%  sodium  bicarbonate  to  produce  flakes  with  water  content  7.56%,  starch 43.23%, fiber 8.03%, β-carotene 33.74 μ g / g, 30.11% rehydration capacity and texture of 0.27  kg  /  cm,  while  the  method  of  ranking  organoleptic  texture  values  obtained  91  and  86 colors (highly preferred) and a sense of 71 (less preferable).Key word: Flakes, pumpkin, starch, tapioka, β karoten
PEMBUATAN ASAM GLUKONAT DARI GLUKOSA DENGAN PROSES FERMENTASI MENGGUNAKAN Aspergillus niger Latifah, Ir; HP, Sudaryati; E, Hariyono
REKAPANGAN Vol 4, No 2 (2010): REKAPANGAN
Publisher : UPN VETERAN JAWA TIMUR

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Gluconic  acid  is  a  product  of  the  dehydrogenation  of  glucose,  and  used  widely  industry. Gluconic acid which is crystallized in the form-δ-lactone glukono can be used to substitute for yeast in bread making and other food industries. The more 50,000 tons of gluconic acid were produced by fermentation using Aspergilus niger of material containing glucose. The  purpose  of  this  study  to  determine  the  best  treatment  volume  and  the  fermentation  time starter in the production of gluconic acid from glucose by fermentation with Aspergillus niger. This research used Completely Randomized Design (CRD) with factorial pattern consisting of 2 factors with 2 repetitions. The first factor  is the length of fermentation (12 and 18, and 24 hours)  and  the  second  factor    is  the  volume  of  starter  (12,  16;  and  20  mL)  .  The results showed that the best treatment there is the treatment of fermentation time 24 hours and the volume of 16 ml starter, which produces gluconic acid with a concentration = 7.405%, density = 1.1559 g / ml, pH = 3.4, biomass = 8.5580 gr .
KAJIAN PENGGUNAAN BAHAN PEMUCAT TERHADAP KUALITAS MINYAK GORENG BEKAS KERIPIK BUAH Moeljaningsih, Ir
REKAPANGAN Vol 4, No 2 (2010): REKAPANGAN
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Cooking  oil  is  one  of  nine  basic  commodities  needed  by  society.  Disruption  of continuity of supply of products will greatly affect the prices and caused upheavals that are not desired. Various means of oil production, from how to do simple home industry through the use of technology and high costs that can only be done by big industry. On the  use  of cooking  oil or  multiple  times, for  example in fruit frying chips, potato chips,  etc., which will cause  deterioration  in quality caused by the  heating  process with high temperature  which  would  result  in  physical  or  chemical  changes  such  as  blackish  color, embossed froth , the  smell  of burning, longer frying  time and rancid odor that would restrict the use of cooking oil. Bleaching using a 7% weight mixture of active carbon and bleaching earth / bleaching earth (1: 3) gives the results of fruit chips used frying oil with color appearance closer to a new cooking oil.Keywords: bleaching, used frying oil
PEMBUATAN ROTI MANIS (KAJIAN SUBSTITUSI TEPUNG TERIGU DAN KULIT MANGGIS DENGAN PENAMBAHAN GLUTEN) Making Sweet Bread (Study Of Wheat Flour : Mangosteen Skin Flour Substitution And Gluten Addition ) JURNAL TEKNOLOGI PANGAN, Ulya Sarofa, Sri Djajati dan Siti Nur C.
REKAPANGAN Vol 8, No 2 (2014): REKAPANGAN
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Abstract Sweet bread is one of processed products resulting from the baking process of dough that has been fermented. Sweet bread making process consists of mixing , fermentation, forming and baking. The substitution of mangosteen skin flour to wheat flour was to enhance antioxidant activity and fiber content. The aim of the research was to determine the best treatment of substitution mangosteen skin flour to wheat flour and addition of gluten to produce good quality  sweet bread. This study used a completely randomized design (CRD) which are arranged in factorial with 2 factors and repeated three times. Factor 1 is the substitution mangosteen skin flour to wheat flour (wheat fluor : mangosteen skin fluor  were (100:0); (97,5:2,5); (95:5); (92,5:7,5) ) and  factor 2 is the addition of gluten ( 0,35 %; 0,7 % and 1,05 %). Best results are obtained at treatment with substitution of wheat flour:  mangosteen skin flour 95%: 5% with the addition of gluten 0.35% ,  having the following criteria: water content 23.62%, ash content of 0.31%, the antioxidant activity  20.71%,  protein content 8.11%,  fiber content 0.71%, the amount of pore  51 /cm2,  development volume 53.79% with a value of hedonic test were 136 in taste, 155 in color , 151.5 in aroma and 167.5 in texture. Keywords: sweet bread,  mangosteen skin flour, gluten Abstrak Roti manis merupakan produk - produk olahan yang merupakan hasil proses pemaggangan adonan  yang  telah  difermentasi.  Proses  pembuatan  roti  manis  terdiri  dari  pencampuran  atau pengadukan, fermentasi, pembentukan dan pemanggangan. Substitusi tepung kulit manggis. Penelitian ini bertujuan : 1). Untuk mengetahui proporsi tepung terigu : tepung kulit manggis dan penambahan gluten terhadap roti manis yang dihasilkan, 2). Untuk mengetahui ada tidaknya interaksi antara substitusi tepung  terigu :  tepung  kulit  manggis  dan  penambahan  gluten  terhadap  kualitas  roti  manis  yang dihasilkan, 3).  Untuk menentukan kombinasi perlakuan terbaik antara tepung terigu : tepung kulit manggis dan penambahan gluten sehingga dihasilkan roti manis dengan kualitas bagus. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang disusun secara factorial dengan 2 faktor dan diulang sebanyak dua kali ulangan. Faktor 1 adalah substitusi tepung terigu : tepung kulit manggis. Faktor 2 adalah penambahan gluten. Hasil terbaik diperoleh pada perlakuan dengan substitusi tepung terigu : tepung kulit manggis. 95% : 5% dengan penambahan gluten 0,35% b/b (T3P1) yang mempunyai kriteria sebagai berikut : kadar air 23,62%, kadar abu 0,31%, aktifitas antioksidan 20,71%, kadar protein 8,11%, kadar serat kasar 0,71%, jumlah pori - pori 51 cm2, volume pengembangan 53,79% dengan nilai organoleptik rasa uji hedonik rasa 136, uji hedonik warna 155, uji hedonik aroma 151,5, uji hedonik tekstur 167,5.   Kata Kunci: tepung kulit manggis, gluten, roti
PEMURNIAN SIRUP GLUKOSA MENGGUNAKAN MEMBRANE ULTRAFILTRATION (Purification glucose syrup using ultrafiltration membrane) JURNAL TEKNOLOGI PANGAN, Sudaryati HP, Jariyah, Tri Mulyani S
REKAPANGAN Vol 8, No 2 (2014): REKAPANGAN
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ABSTRACT Glucose is liquid sugar which the main component  is glucose,  its obtained from the enzymatis hydrolysis of starch, then neutralized and concentrated to a certain density. In general, purification of glucose syrup through several phases and will cost quite expensive.  The efficient method  purification of glucosa syrup with used ultrafiltration membranes. This aimsof the research was madeglucosesyrupfromarrowroot starch, andpurification byultrafiltration membranes. The researchused to completely randomized design two factor, thefirst factor is pressureoperation (2.34; 2.38 and 2.44 bar), the second factor is time operation (60; 40 and 120 minutes), with two replications.  The best results was obatained operation pressure  at 2.44 bar with operation time of 120 minutes and the results of 54,76% DE, 42.68% reduction sugar, viscosity relative 1.38% and 64.13% of clarity. Keywords : glucose syrup, ultrafiltration membrane   ABSTRAK Glukosa adalah gula cair yang komponen utama adalah glukosa yang merupakan suatu larutan yang diperoleh dari hidrolisa pati, selanjutnya dinetralisasi dan dipekatkan sampai kepekatan tertentu. Pada umumnya pemurnian sirup glukosa melalui beberapa tahap dan membutuhkan biaya cukup mahal. Metode pemurnian yang lebih efisien yaitu menggunakan membrane ultrafiltrasi.Penelitian ini bertujuan membuat sirup glukosa dari pati garut , dan dilakukan pemurnian dengan membran ultrafiltrasi dengan menganalisis pengaruh tekanan dan waktu operasi. Penelitian ini menggunakana Rancangan Acak Lengkap terdiri dari dua faktor dengan dua kali ulangan. Faktor pertama yaitu tekanan operasi 2,34 ; 2,38 dan 2,44 bar , faktor kedua yaitu waktu operasi 60, 90, dan 120 menit.Hasil terbaik diperoleh pada perlakuan tekanan operasi 2,44 bar dan waktu operasi 120 menit dengan hasil % DE 54.76 %, kadar gula reduksinya 42.68%, viskositas relative 1.3872 % dan tingkat kejernihan 64.1256%. Kata kunci : sirup glukosa, membran ultrafiltrasi
KARAKTERISTIK FISIKO KIMIA DAN AKTIVITAS ANTIOKSIDAN TAUCO LAMTORO GUNG (Leucaena leucocephala) ANGKAK Nur Apriliyanti.F, Dedin F.Rosida, Sudaryati HP,
REKAPANGAN Vol 8, No 2 (2014): REKAPANGAN
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Abstrak Tauco is shaped pasta products are yellowish and have a slightly salty flavor. Tauco making process is done by means of fermentation. Tauco used as a natural food seasoning as distinctive smell and taste. Tauco usually made from soybean. Unfortunately, soybean production can not meet the needs of domestic soybean that still need to import from other countries. To reduce dependence on it can be used soy substitutes, one of which is leucaena. This study aims to determine the proportion of soybean leucaena with long fermentation on the characteristic physico-chemical of leucaena_angkak tauco. The study used a completely randomized design (CRD) with 2 factors. The first factor, proportion soybean-leucaena 70%:30%, 50%:50% 30%:70%. The second factor, fermentation time of 3 weeks, 4 weeks and 5 weeks. The results showed that the best treatment was the treatment of soybean-leucaena (70:30) proportion and fermentation time 5 weeks resulted tauco with criteria that had a moisture content 24.952%. The ash 5.081%, soluble protein 79250 µg/ml, fat 4.075%, total acid 7.620%, total solids 18.167% brix, phenol 2781,25 ppm, antioxidant activity 45,68% and 76 favorite color,taste 76,and flavor 71. Key words : leucaena, soybean,  tauco, fermentation time Abstrak Tauco adalah produk berbentuk pasta yang berwarna kekuning–kuningan dan mempunyai rasa yang agak asin. Proses pembuatan tauco dilakukan dengan cara fermentasi. Tauco digunakan sebagai penyedap masakan alami karena bau dan rasanya yang khas. Tauco biasanya terbuat dari kedelai. Namun sayangnya, produksi kedelai tidak dapat memenuhi kebutuhan kedelai dalam negeri sehingga masih perlu mengimpor kedelai dari negara lain. Untuk mengurangi ketergantungan pada kedelai maka dapat digunakan bahan pengganti, salah satunya adalah lamtoro gung. Penelitian ini bertujuan untuk mengetahui proporsi kedelai:lamtoro gung dengan lama fermentasi terhadap kualitas tauco lamtoro gung-angkak. Penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan 2 faktor dan 3 kali ulangan, Faktor 1 proporsi kedelai:lamtoro gung 70%:30%,50%:50%,30%:70%. Faktor II lama fermentasi 3 minggu, 4 minggu, dan 5 minggu. Hasil penelitian menunjukkan bahwa perlakuan terbaik adalah pada perlakuan proporsi kedelai:lamtoro gung (70:30) dan lama fermentasi 5 minggu yang menghasilkan tauco dengan kriteria lama fermentasi 5 minggu yang memiliki kadar air 24,952%, kadar abu 5,081%, protein terlarut 79250 µg/ml, lemak 4,075%, total asam 7,620%, total padatan 18,167% brix,  Fenol 2781,25 ppm,aktivitas antioksidan 45,68%,dan tingkat kesukaan warna 76, rasa 76, dan aroma 71.   Kata kunci : lamtoro gung, kedelai, tauco, waktu fermentasi

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