Jurnal Teknologi Pangan dan Gizi
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PENGARUH KONSENTRASI BUAH JAMBU BIJI MERAH TERHADAP SIFAT FISIKOKIMIA DAN ORGANOLEPTIK FRUIT LEATHER PULPKULIT DURIAN - JAMBU BIJI MERAH
Full text linkFruit leather can be made from the pulp of durian skin. Making fruit leather pulp of durian skin has a weakness that has no taste and flavor as well as color less attractive so that material needs to be added with a strong flavor and color from the outside. One of them is with the addition of guava fruit. The concentration guava red give you different characteristics of texture, color, and flavor leather is produced. The research was done to determine the effect of concentration red guava on physicochemical and organoleptic leather pulp of durian skin red guava. The research design used was the RAK (Random Design Group) non factorial factors examined were the concentration red guava that consists of 6 (six) in the form of 10% (b/b); 20% (b/b); 30% (b/b); 40% (b/b); 50% (b/b); 60% (b/b), and repeated treatment level as many as four (4) times. The parameters tested included the physicochemical (moisture content, aw, texture (flexibility), pH, and color) and organoleptic (a fondness for taste, texture, and color). The use of red guava increased aw, moisture content, texture (flexibility), redness, on the other hand decreasing the value of pH, lightness, and yellowness of leather. The best concentration of red guava was at 40% which had pH 3.16, aw0.60, moisture content 17.35%, texture (flexibility) 36.73 N/s, lightness 43.36, redness 26.21, and yellowness 21.35 with sensory scores for flavor, texture and color were 4.59, 4.58, and 5.24 respectively with scoring 1-7
PENGARUH PROPORSI BERAS DAN MAIZENA TERHADAP SIFAT FISIKOKIMIA DAN ORGANOLEPTIK KERUPUK PULI
Full text linkStarch is added in making kerupuk puli as puffable material which holds an important role in the expansive characteristic of the product. In this research, some proportion of rice will be substituted by corn starch as an attempt of diversifying kerupuk puli product in Indonesia. Randomized Block Design is used in this research in four replication, single factor (rice and maize proportion of 100:0, 95:5, 90:10, 85:15, 80:20, and 75:25). Parameters tested are physicochemical characteristics (water content, expansion volume, oil absorption, texture (Hardness and Fracturability)) and organoleptic characteristics (consumer preference test of crispness, taste, and color/visual appearance). Data will be analyzed using ANOVA (α=5%) and (DMRT) (α=5%) to determine the level of treatment which gives a significant difference. Maize has a different starch granule characteristics and amylose amylopectin proportion from rice, therefore it can be allegedly concluded that there will be differences in physicochemical and organoleptic characteristics of products. This research’s purpose is to determine a factor which gives the most preferred characteristic by the consumers. The obtained result shown that there were significant differences of water content of kerupuk before fried, expansion volume, oil absorption, Hardness, Fracturability, and consumer's preference of crispness between factors. The most favorable rice and maize proportion by objective test and consumer's preference test was 75:25, with water content of product before fried 11.48% (5.45% after fried), expansion volume 368.33%, oil absorption 43.32%, Hardness 5.633 N, Fracturability 0.498 N, and consumer's preferences score of color, taste, and crispness are 5.5854, 5.6439, and 5.9915
PENGARUH PERBEDAAN PENAMBAHAN RUMPUT LAUT Eucheuma cotonii DAN GELATIN DENGAN BERBAGAI KONSENTRASI TERHADAP SIFAT FISIKOKIMIA DAN ORGANOLEPTIK PERMEN JELLY RUMPUT LAUT
Full text linkOne of the areas aquaculture (Water Cultivation) are growing is the cultivation of seaweed, especially Eucheuma cotonii. Indonesia has the potential for seaweed cultivation but less in use of seaweed. In this research, seaweed is used as jelly candy’s gelling agent. In this reasearch, jelly candy made using sucrose, glucose syrup, water, and gel-forming material from combination of gelatin and Eucheuma cotonii seaweed. The design used Randomized Block Design with two factors, i.e. the proportion of gelatin (2% and 3%) and proportion of seaweed (3%, 4%, and 5%). The data obtained from the observations will be analyzed statistically using ANOVA (Analysis of Varians) test at α = 5% to find out the differences between treatments. If the ANOVA test results showed differences, then followed by DMRT (Duncan’s Multiple Range Test) at α = 5% to determine the treatment which gives affected. The result showed that interaction in addition of Eucheuma cotonii seaweed and gelatin with various concentration affected (less) the water content and springiness of jelly candy. Seaweed addition affected the water content of jelly candy. Gelatin addition affected (greater) hardness, chewiness, cohesiveness, and organoleptic characteristic of jelly candy
KAJIAN KADAR HCN DAN KARAKTERISTIK PATI PADA TEPUNG KORO PEDANG (Canavalia ensiformis) BERDASARKAN WAKTU PERENDAMAN BIJI DALAM AIR PANAS DAN LARUTAN NATRIUM BIKARBONAT (NAHCO3)
Full text linkJack bean (Canavalia ensiformis) is potential utilized as food ingredient because it contains high nutrients, but it contains high glucocyanide (toxin) and has hard texture. This problem can be overcome by the aim of soaking to soften the texture and reduce the toxins to produce an edible and safety flour. The research aim is to examine the influence of media types and soaking time (12, 18, 24 hours) on HCN content and starch characteristics in jack bean flour. The research design was nested randomized block using two factors (media types and soaking time). The treatments are soaking in water (95±2°C) and sodium bicarbonate solution 0,4%, for 12 ,18 ,24 hours. Dependent variables measured in this study were levels of HCN, starch content, resistant starch content, starch granule profile, and viscoamylography. The data obtained were analyzed using ANOVA at α = 5% for determining whether or not significant differences between treatments in the study. Data rocessing followed by LSD test (Least Significant Different) at α = 5% if there is a significant effect by treatment. The results showed that the characteristics of starch and HCN levels were affected by the treatment significantly. Total starch content and gelatinization temperature from soaking in hot water were 51,30%; 86°C while sodium bicarbonate were 44,29%; 86,38°C. Resistant starch contents were between 11.90% to 18.52%. HCN content from soaking during 24 hours were resulting the minimum level, where soaking in hot water and sodium bicarbonate were 9,4997 mg/kg and 10,8279mg/kg respectively
KARAKTERISTIK COOKIES DENGAN VARIASI TERIGU DAN TEPUNG PISANG TANDUK PREGELATINISASI
Full text linkProcessing Musa corniculata into banana flour can increase the diversification of banana utilization, extend shelf life and improve its economical value. One of the diversified product of banana flour is cookies. Utilization of banana flour in the production of cookies has another advantage i.e. reduction of wheat flour. However, the banana flour might result starchy aftertaste to the product. To reduce theunpreferable taste, it is proposed to use pregelatinize banana flour instead of unpregelatinized banana flour. The proportion of wheat flour and pregelatinized Musa corniculata flour will affect cookies characteristic so we need to know the exact proportion. Research using randomized block design with the treatment is proportion wheat flour and pregelatinized Musa corniculata flour. (100:0), (80:20), (60:40), (40:60), (20:80) and (0:100). The results showed that the difference in the proportion of significant effect on the physicochemical characteristics (moisture content, specific volume, power broken, and color) and organoleptic (color, flavor, aroma, crispness, broken power and mouthfeel). Cookies with proportion 60:40 give the best characteristic
PENGARUH KONSENTRASI NATRIUM ALGINAT SEBAGAI PENJERAT SEL Lactobacillus acidophilus FNCC 0051 DAN LAMA PENYIMPANAN TERHADAP JUMLAH SEL YANG TERLEPAS DAN KARAKTER CARRIER
Full text linkThe aim of this study is to know the effect of sodium alginate concentration in Lactobacillus acidophilus FNCC 0051 entrapment, refrigeration storage (±5oC) period and interaction of both factors on the number of released cells and carrier’s character (UHT milk). The experimental design used was factorial RBD (Randomized Block Design) design with two factors, sodium alginate concentration (1%, 1,5%, 2%) and storage period (0,10, 20 days). The parameters observed are the number of released cells (Total Plate Count / TPC), pH and total lactic acid of the carrier (UHT milk). The obtained data are statistically analyzed by ANOVA (Analysis of Variance) at α=5% and continued with Duncan’s Real Difference Distance test (Duncan's Multiple Range Test) to determine which level of the treatment that gives a significant differences. Sodium alginate concentration and storage period had significant effect on the number of released cells and carrier’s character (pH and total lactic acid of UHT milk) and there is interaction between both factors. The lower level of sodium alginate concentration increased the number of released cells, decreased pH value and increased total lactic acid. During 20 days storage, the amount of released cells and acidity of carrier increased than 0 and 10 days. Interaction between both factors which give the less number of released cells (3,7948 log cfu/ml) and carrier’s character changes (pH = 6,4767 and total lactic acid= 0,0741 %) is combination of 2% sodium alginate concentration in 0 days storage
KARAKTERISTIK CAKE BERAS RENDAH LEMAK DENGAN PENGGUNAAN PROPORSI GUM XANTHAN DAN NATRIUM KARBOKSIMETIL SELULOSA (Na-CMC)
Full text linkFat content in rice Cake is 16,84% theoretically. The understanding of healthy living encourages people to reduce the amount of fat in food. Kidney beans can be used as a fat replacer. Rice Cake can be made with the addition of Na-CMC 4% and margarine substitutes by kidney beans for up to 100%. The addition of xanthan gum in combination with NaCMC will be studied to solved the rice Cake dryness. The proportion of gum xanthan and Na-CMC added to low fat rice Cake dough for 4% of the weight of rice flour. Research using a non factorial randomized block design with the treatment is proportion gum xanthan and Na-CMC 0%:100%; 10%:90%; 20%:80%; 30%:70%; 40%:60%; and 50%:50% with four replication. The proportion of xanthan gum and Na-CMC provides a significant effect on physicochemical tests that include moisture content, specific volume, hardness, cohesiveness, gumminess, chewiness at α = 5% and organoleptic tests that include, pore uniformity, ease beaten, softness and ease of swallow (moistness) but no significant effect (α = 5%) to a taste. Treatment of fat reducing which most accepted was combination of xanthan gum and Na-CMC 20%: 80%
PENGARUH KONSENTRASI STABILIZER HPMC SS12 TERHADAP SIFAT FISIKOKIMIA DAN ORGANOLEPTIK MAYONESSUSU KEDELAI REDUCED FAT
Full text linkMayonnaise also can be made from soymilk in substitution with egg yolk as natural emulsifier and also can reduce the fat content which can be prone to human’s health condition. During the mayonnaise processing, stabilizer, HPMC (Hydroxypropyl Methylcellulose) is need so mayonnaise will become more stable and also resulted in good organoleptic texture. Research is need to know the effect of HPMC to mayonnaise physicochemical and organoleptic texture. The experimental design used is randomized group design with single factor which is SS12 concentration divided into 7 (seven) levels of SS12 concentration and repeated 4 (four) times. The parameters analyzed are emulsion stability, viscocity, density b/v, color, organoleptic, water content, and texture characteristic with Texture Profile Analyzer, pH, and fat content. All data will be processed stastically with ANOVA (Analysis of Variance) on α = 5% and if there is a significance difference, the data will be processed stastically with Duncan’s Multiple Range Test to know the level of concentration which give the most significance difference. The result showed that the difference in the concentration of stabilizer HPMC SS12 was significantly affected of the water content, density, organoleptic (taste) but no significant effect on the pH, viscocity, texture (firmness and cohesiveness), and organoleptic (mouthfeel and appearance). The best treatment was obtained at concentration of 3.5% stabilizer HPMC SS12 with pH 4.75, viscocity 14983.3333 cP, water content 29.35% (wb), density 0.9435 g/mL, firmness 85.9887 N, cohesiveness 67.7812 N, and fat content 47.51%
PERUBAHAN KADAR SENYAWA BIOAKTIF DAN AKTIVITAS ANTIOKSIDAN BERAS ORGANIK MERAH VARIETAS LOKAL DALAM KEMASAN POLIPROPILEN DENGAN VARIASI LAMA PENYIMPANAN
Full text linkThe increasing of health awareness in the society motivated them to consume food that gives values in health, such as organic rice (Oryza sativa L.). Nowadays, red rice became very popular because of their healthy benefit as source of antioxidant. Red rice Saodah variety is the most developed colored rice in Sleman, Yogyakarta. The shelf life of colored rice is around six months. During storage the bioactive compounds and antioxidant activities of the red rice will be changed. One way to inhibit that changes is by using polypropilen (PP) as packaging. The results showed that storage time increased the yield, bioactive content, and antioxidant activity of red rice, but decreased the total anthocyanin. The highest yield of the red rice is in the 4th month (11.86±0.04%) but after that will be decreased. The highest total phenolic (21.49±1.21 mg GAE/g) and total flavonoid (4.38±0.29 mg CE/g) is in the 5th month and decreased in the 6th month. The highest iron reducing power (39.53±6.05 mg GAE/g) is in the 4th month and decreased in the 5th and 6th month, and free radical scavenging activity increased until the 3rd month (1.81±0.16 mg GAE/g) and after that will be decreased
KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK SOSIS AYAM DENGAN PROPORSI KACANG MERAH KUKUS DAN MINYAK KELAPA SAWIT
Full text linkChicken sausage processing did by reducing fat (palm oil) and substituted with fat replacer, fat mimetics type such as steamed red bean. The research aimed to determine the effect of the proportion of steamed red beans and palm oil to physicochemical and sensory characteristics of chicken sausages. The research design used a randomized block design, single factor. The factor is proportion of steamed red bean and palm oil which consists of six levels 0%:100%, 20%:80%, 40%:60%, 60%:40%, 80%:20% and 100%:0% with four times repetition. Increased proportion of steamed red bean and palm oil will increased the moisture content, hardness, gumminess and chewiness, but decreased juiciness, springiness and sensory properties of chicken sausage. The research resulted that proportion of steamed red bean and palm oil do not affect the cohesiveness and adhesiveness of chicken sausages. The proportion of steamed red bean and palm oil which acceptabled was 40%:60