Jurnal Teknologi Pangan dan Gizi
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PENGARUH KONSENTRASI TAPIOKA PADA BERAS VARIETAS MENTIK (Oryza sativa var. Mentik) TERHADAP SIFAT FISIKOKIMIA RICE PAPER
Full text linkRice paper wrappers are made from rice that can be directly consumed and comes from Asia. Rice paper has the characteristic appearance of the translucent, elastic, easily foldable and not easily torn. Rice paper begins manufacture of soaking rice overnight and then in doing demolition by adding water until the rice porridge, after it is done printing on the steamer until drying. In preliminary studies using Mentik rice only produce rice paper that is easily torn and less elastic after being printed or when used. The addition of tapioca expected to improve the initial structure of rice paper with the ability to provide a stable due role in maintaining water amylopectin gel systems. This study uses a randomized block design (RAK) factorial design with one factor, namely the concentration of tapioca. The concentration of starch to be used is 0% (P1); 0.25% (P2); 0.5% (P3); 0.75% (P4); 1% (P5); 1.25% (P6) and 1.5% (P7) of the weight of the rice dough is used. Repetition of the experiments were carried out four times to obtain a total of 28 experimental units. Data were analyzed using ANOVA (Analysis of Varians) test at α = 5%, if the results showed a significant effect, the next analyzed by followed by DMRT (Duncan’s Multiple Range Test) at α = 5% to determine the combination treatment that gave a significant difference. Analysis performed is the water content, aw, and power rehydration. The results showed that the effect of tapioca give effect to the physicochemical characteristics of rice paper. The water content increased while the rice paper rice paper rehydration power decrease with increasing concentration of tapioca. Water content ranging from 12.11% - 15.54%, power rehydration ranging from 110.42% - 113.04% and aw values ranged from 0.54 to 0.68. Tapioca concentration of 1.25% is the best treatment to the value of the water content of 14.85%, 118.59% and the power rehydration aw 0.67
ANALISIS PROKSIMAT, AKTIVITAS ANTIOKSIDAN, DAN KOMPOSISI PIGMEN Ulva lactuca L. DARI PERAIRAN PANTAI KUKUP
Full text linkSeaweed 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
APLIKASI SEDUHAN BUNGA ROSELLA (Hibiscus sabdariffa) SEBAGAI ASIDULAN PADA ROTI MANIS BERBASIS TEPUNG GAPLEK
Full text linkGaplek flour is processed from cassava (Manihot utilissima), which is dried and milled. Its application as wheat flour substitute in sweet bread brings some minor qualities in final bread volume. In this case, addition of leavening agent such as baking soda and acidulant is crucial. Rosella (Hisbiscus sabdariffa) flower infusion is known with its acidic taste, however, its application as natural acidulant has never been explored before. The purpose of this research is to explore the effect of rosella flower infusion as natural acidulant towards physicochemical characteristic of gaplek flour-based sweet bread. In this research, wheat flour was substituted by gaplek flour in amount of 10%, 20% and 30%.Rosella flower infusion was added as 25%, 50% and 75%of water portion added. Physicochemical assays of the resulting sweet bread were done, including the assay of bread volume, average of pore’s diameter, hardness, and water content. The result shows that sweet bread with higher concentration of gaplek flour substitution exhibit lower volume with higher hardness. Addition of rosella flower infusion results in improvement of bread volume and hardness. In sweet bread with 30% gaplek flour substitution, addition of 75% acidulant increase the volume up to 45% higher and decrease the hardness up to 18% lower than the sample without acidulant. The volume of 30% gaplek, 75% acidulant sample is even higher compared to flour control sample without acidulant. It is concluded that addition of acidulant based on rosella flower infusion improves characteristics of gaplek flour-based sweet bread
PENGGUNAAN NA-CMC DAN GUM XANTHAN UNTUK MEMPERBAIKI KUALITAS CAKE BERAS RENDAH LEMAK
Full text linkThe use of Na-CMC need to be combined with xanthan gum hydrocolloid to improve the physical, chemical, and sensory properties of reduced fat rice cake. The research aimed to determine the effect of hydrocolloid concentration (Na-CMC and xanthan gum = 4:1) onphysical, chemical, and sensory properties of reduced fat rice cake. The experimental design was Randomized Block Design with one factor, namely hydrocolloid concentration, which consisted of five levels: 1%, 2%, 3%, 4%, and 5% based on flour weight with five replications. Data were analyzed by Analysis of Variance at α = 5 % to determine the effect of treatment on the physical, chemical, and sensory properties of reduced fat rice cake, and followed by Duncan's Multiple Range Test at α = 5 % to determine differences between treatment levels. The results showed that hydrocolloid concentration gave significant effects on moisture content, specific volume, hardness, cohesiveness, gumminess, chewiness and sensory properties (preference to pore uniformity, ease of chewing, tenderness, taste, and moistness), but didn’t give a significant effect on springiness of reduced fat rice cake. Reduced fat rice cake with hydrocolloid concentration of 4% is the most preferred cake by consumers
PENGARUH JENIS DAN KONSENTRASI HIDROKOLOID TERHADAP SIFAT FISIK DAN ORGANOLEPTIK VELVA APEL MANALAGI
Full text linkManalagi apple is one of local commodity. Processing apples into velva is one effort to food iversification and extend the shelf life of apples. Velva is a frozen dessert product made from crushed fruit (puree) and it doesn’t use milk fat. In general, body and texture of velva are influenced by the stability colloidal system which is influenced by the ratio of puree, water, and sugar. This research was done by Factorials Random Design using Hydrocolloid Type Factor (pectin (H1), gelatin (H2), and Na-CMC (H3)) and Hydrocolloid Concentration Factor (0,3% (K1) and 0,5% (K2) w/w) with four times replications. The parameters are consist of Physical Properties (viscocity, overrun (%), and melting rate) and Organoleptic Properties (color, spoonable, sandness, melting in the mouth, and flavor). Data will be analyzed using ANOVA at α= 5%, then continued by DMRT at α= 5% for the properties that gave the significant effect. Based on the result of ANOVA at α = 5% was known that Hydrocolloid type gave influenced to the viscosity (before and during aging). Hydrocolloid concentration gave influenced to the viscosity before aging. The interaction between hydrocolloid type and concentration gave influenced to overrun and organoleptic properties (spoonable, sandness, and color). Viscosity during aging had a range from 1024-4311%, overrun 5,19-18,07%. The preference test for spoonable was 5,0500-6,2000, sandness was 4,9875-6,2500, melting in the mouth was 5,6625-6,1875, flavor was 5,6625-6,2375, and color was 3,3375-6,2125
PENGARUH PERBEDAAN PERSENTASE PENAMBAHAN SUSU FULL CREAM TERHADAP SIFAT FISIKOKIMIA DAN ORGANOLEPTIK ES KRIM BERAS MERAH
Full text linkRed rice is a type of rice that is generally consumed by milling into red rice with husk still attached to the endosperm. In recent years the consumption of red rice in Indonesia begin increase and is popularized as a healthy lifestyle. One type of product that can be extended the use of red rice is red rice ice cream. Besides its high nutrition, red rice ice cream has a distinctive advantage of anthocyanin and also contains red rice flavor that characterizes the product. Ice cream has a creamy taste, easily melts in the mouth and soft texture. The texture is influenced by the presence of fat in the ice cream which helps to trap air (whipping process) that affect the amount and size of ice crystals formed. In this study the making of red rice ice cream is using red rice milk with a very small fat content in (1-2.9%), causing some differences in the physical and organoleptic properties of the ice cream. To help improve the texture of ice cream, the addition of full cream milk with a concentration of 8-13% is needed. The experimental design uses Randomized Block Design (RBD) which will be replicated five times for each treatment. Parameters that will be analysed in this study are the physicochemical parameters and organoleptic, including overrun percentage, hardness, melting rate, and organoleptic characteristics (texture, taste, flavor). Obtained data will be statistically analyzed to determine whether there are significant differences in the percentage of full cream milk powder to the parameters using ANOVA (Analysis of Variance) at α = 5%. If there is a significance difference, then it will be continued with DMRT (Duncan’s Multiple Range Test) at α = 5% to determine which treatments were significantly different. The addition of full cream milk affect the overrun percentage, hardness, melting rate , and organoleptic characteristics (texture, flavor, taste) . The study result shows that overrun percentage is 16.58-22.77% and hardness is 89.07-1191.01 gram. The most preffered treatment is the addition of 13% full cream milk
PENGARUH PERBEDAAN KONSENTRASI KARAGENAN TERHADAP KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK JELLY DRINK PEPAYA
Full text linkCharacteristics of jelly drink are have soft gel so that when consumed using a straw, gel will break easily, but the gel form is still felt in the mouth. Those characteristics can be achieved by adding gelling agent, which is carrageenan. The concentration of carrageenan will affects on the stability and gel characteristics of jelly drink. This research is aimed to determine the effect of difference carrageenan concentration on the physicochemical and sensory properties of papaya jelly drink and determine the right carrageenan concentration that obtain the most preferred papaya jelly drink by panelists. This research used Randomized Block Design with one factor, which was concentration of carrageenan (P), which consisted of six levels, 0.1% (P1); 0.125% (P2); 0.15% (P3); 0.175% (P4); 0.2% (P5); 0.225% (P6) with four replications. Analysis for physicochemical properties were syneresis, easiness to sucked, and pH and sensory properties were preference of easiness consumed using straw, mouthfeel, and taste. The result of papaya jelly drink’s analysis showed that higher carrageenan concentration caused declined on syneresis, while on easiness to sucked and pH parameter are increased. Best concentration of carrageenan determined by the result of organoleptic using spiderweb method is adding jelly drink with 0,150% of carrageenan which had results during storage for 1,4, and 7 days respectively on syneresis (14,96%; 9,56%; 5,62%), easiness to sucked (12,44; 11,04; 10,17), pH (4,65; 4,56; 4,51) with average of organoleptic on easiness consumed using straw 5,02; mouthfeel 4,96; and taste 4,68 with score of 1-7
PENGARUH PENAMBAHAN SORBITOL TERHADAP KARAKTERISTIK FISIKOKIMIA EDIBLE FILM BERBAHAN DASAR PATI GANDUM
Full text linkThe usage of plastics as food packaging is very widely used in Indonesia. Plastic is a packing material which still dominates because as a good barrier properties against oxygen, carbon dioxide and water vapor. The weakness of this plastic is its non biodegradable characteristic so to overcome this problem, an alternate packaging material is developed by making the packaging biodegradable and edible. Wheat starch granule has a lipid amount of 0,7 to 1,4%, wheat starch has amylose content quite high at 25%. The existence of lipid which will tend to complex with the amylose of the starch and reduce its water-binding capacity. This study aimed to determine the effects of sorbitol on the physicochemical characteristics of the edible film. This study uses a mathematical data analysis regression which consists of a single factor, the addition of sorbitol concentration factor with seven levels of treatment: 1%; 1,2%; 1,4%; 1,6%; 1.8%; 2%; 2,2% (w/w). Edible film has water content 5.7 - 11.46% ; percent elongation 2,56 - 11,94% ; percent of dissolution 39,14 – 64,04% ; water vapor permeability 5,49 x 10-9 – 1,67 x 10-9 g/m.h.Pa, and tensile strength 132,04 – 339,15 kg/cm2
PENGARUH PROPORSI SINGKONG DAN LOBAK (Raphanus sativus L.) TERHADAP SIFAT FISIKOKIMIA DAN ORGANOLEPTIK HASHBROWN SINGKONG
Full text linkHashbrown is a product of potato that is made by shredding the potatoes, cutting into thin blocks, cut into dice, or pressed using rice potatoes then fried. The characteristic of Hash browns are soft in texture, moist and compact. In general, hash browns are made from potatoes. In this study, hash browns are made from cassava which has high carbohydrate levels, neutral aroma, light yellow colouring resembling potatoes and a savoury flavour. Hash brown product that just use cassava as a main ingredient, do not meet the characteristics of hash browns in general, which is not moist, so the addition of horseradish was necessary. Horseradish (Raphanus sativus L.) is a white tuber vegetable with 7.1% inulin. Inulin is a natural polimer formed from fructose units with a terminal glucose group. The role of inulin in hash browns is to provide moistness. Different concentration of the horseradish can give different characteristics to the taste, texture and ease of swallowing on hash brown product. The study design used is non-factorial RAK (Randomised Complete Block Design). Factors studied were concentration of horseradish consisting of 9 (nine) standard of treatments in the form of 0%(b/b); 5%(b/b);10%(b/b); 15%(b/b); 20%(b/b); 25%(b/b); 30%(b/b); 35%(b/b); 40%(b/b), with 3 replication. The parameters included physicochemical properties (moisture, fat content, absorption of oil, hardness and texture cohesiveness,) and the organoleptic properties (preference for taste, ease to swallow). The studied show that the proportion of cassava:horseradsih (70:30%) was the best, with water content 55,83%, oil absorption 32,84%, hardness 3,13 kg and cohesiveness 0,36 g, organoleptic proporties for aroma (5,51), taste (6,05), and swallowing (6,29) with standart score 1-9
IDENTIFIKASI SIFAT FISIKOKIMIA DAN ORGANOLEPTIK SUSU NABATI YANG DIFORMULASIKAN DENGAN LINEAR PROGRAMMING
Full text linkThe milk consumption level in Indonesia is relatively low due to some people who has lactose and casein intolerance, the unpleasant milk aroma and its high price. Vegetable milk can be used to substitute cow milk using nuts as the main ingredients. Canarium nut and almond nut as the fat sources and red bean and also cowpea as the protein sources can be combined together to produce mixed nut milk. Mixed nut milk will be formulated using linear programming. The formulations were formulated based on the protein and fat content optimization and minimizing production cost. Each mixed nut formulations that were going to be tested in the study will be repeated three times. Different mixed nut milk formulation produced different end product characteristics as well. The characteristics of the various mixed nut milk formulations were compared in order to determine the most desirable mixed nut milk formulation. The test showed that there was significant different totals solid content, protein content, fat content, colour, viscosity and overall acceptance such as colour, viscosity and flavour of mixed nut milk due to different formulation. The highest protein content that can be reached from those three formulations was 2.86%, meanwhile the highest fat content was 6.17%. The research result also showed that the formulation based on the highest fat content had the most similar viscosity compared to cow milk (0.0020 Pas) which is 0.0038 Pas. This formulation also had the highest acceptance level especially in flavours with 3.60 point from 1-5 scale. This mixed nut milk is expected to be able to increase the milk consumption level in Indonesia and can be used as an alternative choice to substitute cow milk