Jurnal Teknologi Pangan dan Gizi
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KAJIAN PROPORSI SARI NANAS DAN KONSENTRASI STARTER TERHADAP AKTIVITAS ANTIBAKTERI KEFIR NANAS
Full text linkThis research uses Queen pineapple varieties juice because it have a high sugar content and contains antibacterial compounds such as phenol, chlorine, and iodine. The purpose of this study is to determine the effect of different proportions of pineapple juice and starter concentrations to the antibacterial activity of pineapple kefir. The experimental design that will be use is a Factorial Randomized Block Design (RBD) with two factors that are proportion of pineapple juice (N0= fruit juice; N1= 1:1, and N2= 1:2) and the concentration of starter (1% v/v and 10% v/v). Each treatment will be repeated 4 times. The main parameter that will be analyzed is the antibacterial activity against Staphylococcus aureus ATCC 25923 with diffusion wells method. The parameters that will be analyzed as a supporting data are pH, total acid, total yeast and BAL. Obtained data will be analyzed statistically by ANOVA (Analysis of Variance) at α = 5 % and continued with DMRT (Duncan's Multiple Range Test) to determine which level of treatment that gives significant differences. The proportion of pineapple juice had significant effect on the antibacterial activity of pineapple kefir, beside starter concentration had not significant effect on the antibacterial activity of pineapple kefir and the interactions between the two factors had not significant effect on the antibacterial activity of pineapple kefir with bacterial test Staphylococcus aureus ATCC 25923
PENGARUH PROPORSI TEPUNG DAUN BELUNTAS (Pluchea indica Less) DAN TEH HITAM TERHADAP SIFAT FISIKOKIMIA, SIFAT ORGANOLEPTIK, DAN AKTIVITAS ANTIOKSIDAN PRODUK MINUMAN
Full text linkBeluntas (Pluchea indica Less) is a plant that has been used as vegetables and medicine herb in Indonesia. Phytochemical compounds in beluntas leaves have antioxidant activity to prevent free radical that may cause degenerative diseases. One of beluntas utilization-product is functional beverage of beluntas leaves that substituted black tea. This research aimed to determine the effect of beluntas leaves powder and black tea proportion on physicochemical properties, senseory properties, and antioxidant activity of beverage product. The reasearch design used is randomized block design. Factor that will be researched is beluntas leaves powder and black tea proportion in the amount of 100:0; 75:25; 50:50; 37.5:62.5; 25:75; 12.5:87.5; dan 0:100% (w/w). The parameters observed are water content of beluntas leaves and black tea powders, phytochemical identification; physicochemical properties including color, pH, titratable acid, and turbidity; sensory properties including color, flavor, and taste; antioxidant activity using DPPH method, total phenol, total flavonoid, and iron ion reducing power. The results showed that the proportion of beluntas leaves powder and black tea significantly affected on physicochemical properties, senseory properties, and antioxidant activity of beverage product. Hue angle value ranged from 9.67-80.50; chroma value ranged from 2.66-8,36; pH value ranged from 6.04-6.74; titratable acid ranged from 14.24-64.92 mg chlorogenic acid/100 mL infusion or 7.19-64.92 mg gallic acid/100 mL; turbidity value ranged from 32.83-105.87 NTU; phenolic content ranged from 12.18-23.51 mg GAE/g sample, flavonoid content range from 2.54-9.18 mg CE/g sample, DPPH scavenging activity range from 14.95-29.60 mg GAE/g sample, dan iron ion reducing power ranged from 17.98-22.44 mg GAE/g sample. Based on the effectiveness test, the best treatment were beluntas leaves powder and black tea proportion in the amount of 25:75% (w/w)
PENGARUH PROPORSI SUKROSA DAN ISOMALT TERHADAP SIFAT FISIKOKIMIA DAN ORGANOLEPTIK SOFT CANDY SUSU KEDELAI
Full text linkSoft candy is a kind of cotton candy which has a chewy and soft texture that has approximately 6-8% of water content. In this study, soy milk soft candies were made with isomalt as the replacement of sucrose that affected the physicochemical and organoleptic properties of soy milk soft candies. The design of the study was RGD (Randomized Block Design) single factor, namely the proportion of sucrose and isomalt. The proportion of sucrose and isomalt consisted of six level which are 75:25, 60:40, 45:55, 30:70, 15:85, and 0:100%(b/b)) with four replications. The parameters affected physicochemical properties (moisture content, reducing sugar levels, and texture) and the organoleptic properties preferences for taste, texture, and ease bitten). From the weighting test, it was found that the best treaement was P4 (sucrose : isomalt =30:70% (b/b)) with score of 7,52% for water content, 8,2322% of reducing sugar, hardness of 573,038 g.sec, adhesiveness of -74,644 g.sec, 4,7 for preference of taste (rather like), 4,9875 (rather like) for stickiness, and 4,2625 for chewiness (neutral)
PENGARUH LAMA PENYIMPANAN SELAMA DISTRIBUSI DAN PEMASARAN TERHADAP VIABILITAS BAKTERI ASAM LAKTAT DAN TINGKAT KEASAMAN PADA YOGURT MURBEI HITAM (Morus nigra L.)
Full text linkYoghurt is the product from coagulation of milk that is produced from fermentation process of lactic acid bacteria (LAB), Lactobacillus bulgaricus (LB) and Streptococcus thermophilus (ST). Usually during storage and distribution, the viability of LB and ST decrease. Marketing and distribution method which is done by small scale industry is using combination storage on coolbox with 15oC-20oC during 10 hours and followed by storage on refrigerator with 5oC during 14 hours. The purpose of the research observe the effect of storage time on such condition. The research purposed to observe the effect of storage time during distribution and marketing on the viability of Lactic Acid Bacteria (ST and LB) and acidity levels in black mulberry yogurt. The research based on RBD (Randomized Block Design) single factor: the long of storage during distribution and marketing (1; 5; 9; 13; 17 and 21 days) with 4 replications. The parameters observed were pH, total acid and viability LAB (ST and LB). The data obtained were analyzed statistically with Analysis of Variance (ANOVA) and Duncan Multiple Range Test (DMRT) (α = 0.05). The long of storage during distribution and marketing gave significant affect on the viability of lactic acid bacteria and the acidity of the black mulberry yogurt. The longer of storage time, the lower LAB viability and pH, but higher total acid. The value of black mulberry yoghurt ALT LAB after 21 days of storage 9.1484 log cfu / ml with a pH value of yogurt 3.814, acidity Soxhlet Henkel 95.03 oSH and total of lactic 2.14%. Black mulberry yogurt during 13 days of storage and distribution is qualified to SNI with 9.5148 ALT log cfu/mL and a total of lactid acid 1.97%
PENGARUH PROPORSI MARGARIN DAN PUREE PISANG AMBON SEBAGAI FAT MIMETIC TERHADAP SIFAT FISIKOKIMIA DAN ORGANOLEPTIK REDUCED FAT STEAMED BROWNIES
Full text linkFat 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 (α 5%). Duncan Multiple Range Test (α = 5%) was used to determine the significant difference among the treatments. The proportion of margarine and green banana puree treatment gives a significant difference (α = 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 liked), 5.41 flavor preference (somewhat liked liked), 5.30 tenderness preference (somewhat liked liked) and moistness preference 5.01 (somewhat liked)
PEMBUATAN YOGHURT BUAH NAGA MERAH (Hylocereus polyrhizus L.): PROPORSI SARI BUAH DAN SUSU UHT TERHADAP VIABILITAS BAKTERI DAN KEASAMAN YOGHURT
Full text linkRed dragon fruit in yoghurt may incrase fermentation rate. This reasearch was to determine the influence of the proportion of red dragon fruit juice and UHT milk on viability of bacteria and yoghurt acidity. The experimental design used Randomized Block Design (RBD) with single factors, proportion of fresh juice and UHT milk 0:100 (M0), 5:95 (M1), 10:90 (M2), 15:85 (M3) 20:80 (M4) 25:75 (M5). The analyzed parameters were viability of bacteria, pH, and acidity of yoghurt. Obtained data statistically analyzed by ANOVA (Analysis of Varians) at α = 5%. If there was a significant difference, then it continued by DMRT (Duncan's Multiple Range Test) test to determine which level of proportion that gives significant differences. The difference in the proportion of red dragon fruit juice and UHT milk was significantly effect to the viability of bacteria, pH and total acid of yoghurt. The higher proportion of red dragon fruit juice increased viability of bacteria and total acid while pH decreased. Based on research, lactic acid bacteria ranged between 9,4624-10,9345 log cfu/m, pH ranged between 4,367-4,806; and total acid ranged between 24,33-48,33 oSH
PENGARUH SUBSTITUSI TERIGU DENGAN TEPUNG KACANG MERAH PREGELATINISASI TERHADAP SIFAT FISIKOKIMIA DAN ORGANOLEPTIK COOKIES
Full text linkABSTRACT
Substitution of wheat flour with kidney bean flour can be done because both are starch-based materials. The use of kidney bean flour can reduce the use of wheat flour and increase the utilization of local food. The use of pregelatinized kidney bean flour aimed to improve the digestibility values and eliminate the starchy taste in cookies. The aim of this study was to findout the level of substitution wheat flour with pregelatinized kidney bean flour to produce cookies that can still be accepted by the panelists. The level substitution of wheat flour with pregelatinized kidney bean flour used at 0%, 10%, 20%, 30%, 40%, 50%, 60%. The results showed that the difference of substitution of wheat flour with pregelatinized kidney bean flour gave significant effect on the physicochemical properties (moisture content, specific volume, broken power, and color) and sensory properties (preference of favoring of color, broken power, mouthfeel, taste). The higher level substitution of wheat flour with pregelatinized kidney bean flour caused increasing in moisture content and decreasing in specific volume and broken power of cookies. The level substitution of wheat flour with pregelatinized kidney bean flour chosen was 30%, with the moisture content of 2,26%; specific volume 1,54 cm3/g; broken power 2652,98 g/cm; lightness 72,65; redness 8,53; yellowness 29,13; chroma 30,16; hue 73,59; and sensoric score for color, broken power, mouthfeel, taste with each score 4,31; 5,13; 4,87; and 4,79, out of score level 1 to 7 respectively
PENGARUH PROPORSI PISANG KEPOK PUTIH (Musa balbisiana T. BBB) DAN DAGING AYAM TERHADAP SIFAT FISIKOKIMIA DAN ORGANOLEPTIK PATTIES AYAM PISANG
Full text linkThe research design used was single factor Randomized Design Group (RAK), with 7 (seven) treatment proportion of white kepok banana and chicken breast meat, with 15%,20%, 25%, 30%, 35%, 40%, and 45% of kepok white banana concentration . Each treatment are repeated 4 (four) times. The parameters tested are water content, water holding capacity, juiciness, texture value (hardness and cohesiveness), starch content, protein content, and organoleptic testing (colour, texture, and taste). The data obtained will be analyzed with ANOVA (Analysis of Variance) at α = 5% in order to determine whether there is a real effect among parameters of the study. If there is any real effect will be followed by DMRT (Duncan’s Mutiple Range Test) for determining the level of treatment that gives a real difference. Best treatment is choosen from spiderweb graphic. The research data showed that additioning “kepok putih” banana gave real effect to water content, water holding capacity, juiciness, cohesiveness, starch content, protein content, and organoleptic testing (colour, texture, and taste). A level panelists for color, texture, and taste in the best sense is on concentration of 30% “kepok putih” banana, with 61,6225 ± 3,2995% water content level, 97,0720 ± 0,24% water holding capacity level, 18,0266 ± 1,41% protein content, 5,6850 ± 2,18% starch content, 11,43% fiber content, hardness (texture value) 6.232,531±948,48 g, cohesiveness (texture value) 1,3850 ± 0,35, with level of panelist of colour 4,93, level of texture 4,96, and level of taste 5,25
KAJIAN KARAKTERISTIK EDIBLE FILM DARI TAPIOKA DAN GELATIN DENGAN PERLAKUAN PENAMBAHAN GLISEROL
Full text linkThe use of plastic as packaging material both primary and secondary is much encountered with the aim of protection to the packaged product. However, plastic can cause environmental pollution since waste from plastic is hard to decompose naturally. This can be minimized by making the packaging biodegradable and can be eaten. Edible film is a category of food packaging in the form of sheets that can be eaten together with the product. This study uses data analysis in the form of a mathematical model consisting of one factors, factors increase the concentration of glycerol, which consists of seven levels of treatment were 0%, 0.5%, 1%, 1.5%, 2%, 2.5% and 3%. Repetition performed a total of three times so that there are 21 experimental units. The parameters to be tested are tensile strength, elongation, moisture content, and Water Activity (Aw). The data obtained from each test will be analyzed by finding a mathematical model using regression analysis. Differences addition of glycerol added percentage shows a very close relationship to the attractiveness, percent elongation, moisture content, and Water Activity (Aw). The higher the percentage of glycerol is added, the percent elongation and the moisture content of edible film is increasing, while the tensile strength and Aw decreases. The maximum tensile force can be arrested by a film before it was torn ranged from 9.609 to 465.904 kg/cm2, change the maximum length of the edible film to cut off ranging between 8-108%. The water content of edible film ranges between 10:46 - 13.88%, Aw values ranging between 0551-0574
PENGARUH KONSENTRASI GARAM TERHADAP SIFAT FISIKOKIMIA DAN ORGANOLEPTIK TELUR ASIN BELUNTAS (Pluchea indica less)-TEH HITAM (Camelia sinensis)
Full text linkABSTRACT
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 α = 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 α = 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 didn’t have significant effect on yolk and organoleptic of albumen