Jurnal Teknologi Pangan dan Gizi
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STUDI PENGGUNAAN KALSIUM KARBONAT ATAU TRIKALSIUM FOSFAT DAN KONSENTRASI AGAR TERHADAP SIFAT FISIKOKIMIA DAN ORGANOLEPTIK SOYGURT BERKALSIUM TINGGI
Full text linkSoymilk has beany flavor and lack of calcium content which can be improved by fermentation of soymilk becoming set soygurt and calcium fortification using calcium carbonate or tricalcium phosphate. The differences of calcium salts may affect the soymilk colloid system, therefore it needs a stabilizer, for example agar. Then, a study of the use of calcium salts and appropriate agar concentration to produce a high calcium set soygurt is needed. The experimental was Randomized Block Design using factor Agar Concentrations on (A): 0,0% (0); 0,1% (1) and 0,2% (2) nested to the of Calcium Salts: Calcium Carbonate (C) and Tricalcium Phosphate (F). Parameters observed were syneresis, calcium content, and sensory characterisitics (preferences to texture and taste of the soygurt). The complement analysis were pH, acidity and protein content of soygurt. The data were analyzed using ANOVA at α = 5%, continued by DMRT test to determine the level of treatment that gives the significant effects. The result show significant difference of agar concentrations nested to the calcium salts gave significant effects to texture & taste of soygurt, but no siginificant effect to calcium content and syneresis of soygurt. Soygurt with 0,0% concentration of agar gave the highest score of texture preference at both kind of calcium salts. Agar concentration at 0,1% and 0,2% gave no significant difference on texture. Kind of calcium salts gave significant effect on taste preference on which soygurt with Tricalcium Phosphate gave higher score than Calcium Carbonate. The preference of taste of soyghurt treated with Tricalcium Phosphate was higher than The Calcium Carbonate, showed by score 4.3-4.4 compared to 3.2-3.8, on scale 1-7
SUBSTITUSI TERIGU DENGAN TEPUNG LABU KUNING TERHADAP SIFAT FISIK DAN ORGANOLEPTIK MUFFIN
Full text linkMuffin is one of the preferred foods by all groups of ages. Basically, wheat flour which is used in the muffin manufacturing are the medium flour and weak flour. Muffin is potential to be substituted with low protein flour such as pumpkin flour. Pumpkin flour has a different characteristic with wheat flour such as sugar content, fiber and carotenoid. Those component can determine muffin’s physical properties such as color, browning, flavor, and organoleptic so it is important to determine the effect of substitution to the muffin’s physical and organoleptic properties. The raw material used in this study are pumpkin flour and medium wheat flour. Other ingredients are butter, sugar, eggs, skim milk, vanilla and baking powder. Used research design was Randomized Block Design (RDB) with a single factor, namely the level of substitution of wheat flour by pumpkin flour with seven levels 0%, 5%, 10%, 15%, 20%, 25% and 30% with four replications. The tested parameters were water content, water activity, volume expansion, texture (hardness, springiness, cohesiveness and chewiness), and organoleptic test (color, texture and flavor). Substitution of wheat flour with pumpkin flour influences the water content, water activity, volume expansion, hardness, springiness, chewiness and organoleptic test (color, texture and flavor) with significance level α=5%, but the substitution doesn’t influence cohesiveness. The optimal substitution level is 15%
PERBEDAAN KONSENTRASI KARAGENAN TERHADAP SIFAT FISIKOKIMIA DAN ORGANOLEPTIK JELLY DRINK ROSELA-SIRSAK
Full text linkThe experimental design is Randomized Block Design with one factor which is carrageenan concentration and seven factor levels which are 0.20%; 0.25%; 0.30%; 0.35%; 0.40%; 0.45%; and 0.50% (m/v) with four replications. The parameters tested are physicochemical test (flow rate, viscosity, pH, and syneresis days 1, 7, and 14 storage) and organoleptic test (color, suction power, and taste). The data is statically analyzed using ANOVA (Analysis of Variance) test at α = 5% and continued by DMRT (Duncan’s Multiple Range Test) at α = 5%. The increase of carrageenan concentration is expected significantly affect the physicochemical and organoleptic properties of rosella-soursop jelly drink. The results from this research showed that increasing the concentration of carrageenan significantly affect the value of flow rate, viscosity, pH, and syneresis days 1, 7, and 14 storage of rosella-soursop jelly drink. The higher the concentration of carrageenan increases the value of viscosity, pH, syneresis days 1, 7, and 14 storage but decreases the value of flow rate. Increasing the concentration of carrageenan significantly affect the value of preferences for color, suction power, and taste of rosella-soursop jelly drink. The best treatment of rosella-soursop jelly drink is addition 0.30% carrageenan concentration and fiber content for rosella-soursop jelly drink with addition of 0.40% carrageenan concentration is 0.66% (wb)
PERUBAHAN KADAR SENYAWA BIOAKTIF DAN AKTIVITAS ANTIOKSIDAN BERAS ORGANIK HITAM VARIETAS Jawa DENGAN PENGEMAS POLIPROPILEN SELAMA ENAM BULAN PENYIMPANAN
Full text linkThe importance of health awareness has increased so the consumption of organic products has increased. Java varieties black organic rice is one of the local organic rice grown in Indonesia. Pigmented rice contains bioactive compounds that can act as antioxidants. Rice needs to be packaged to minimize damage and facilitate the storage using polypropylene (PP) packaging. The results showed an increase in the yield, bioactive compounds, and antioxidant activities during storage. The highest yield of black rice (12.08 ± 0.03% dry basis) was at the 4th month. Total phenol of black rice (10.55 ± 0.29 mg Gallic Acid Equivalent/g dry basis) and total anthocyanins (0.04 ± 0.00 mg Cyanidin-3-Glucoside Equivalent/g dry basis) was the highest at 3rd month, total flavonoids (2.10 ± 0.11 mg Catechin Equivalent/g dry basis) at 6th month, the free radical DPPH scavenging (1.53 ± 0.03 mg GAE/g dry basis) activity at 3rd month, and the iron reducing power (31.31 ± 2.05 mg GAE/g dry basis) at 4th month
PENGARUH KONSENTRASI PUTIH TELUR TERHADAP SIFAT FISIKOKIMIA DAN ORGANOLEPTIK SARI BUAH PALA (Myristicafragrans Houtt)
Full text linkThe aim of research was to determine the effect of egg white concentration on physicochemical and sensory properties of nutmeg fruit juice. Randomized Block Design was used in this research with factor namely egg white concentration that consisted of six levels (0%, 1%, 2%, 3%, 4%, 5%). Each level was replicated four times. Parameter tested were pH, titratable acidity, precipitate percentage and sensory (preference of appearance, colour, and taste). Data were be analyzed with Analysis of Variance (ANAVA) (α= 5%). If ANAVA showed a significant effect, it was followed by Duncan’s Multiple Range Test (α= 5%). The results showed that egg white concentration significantly affected on pH, titratable acidity and precipitate percentage. The higher egg white concentration, pH value and the percentage of precipitation increased, but titratable acidity decreased. pH value ranged from 3.20- 3.32, titratable acidity value ranged from 71 mL NaOH 0.1N/ 100 mL – 80.92 mL NaOH 0,1N/ 100 mL, the percentage of precipitation ranged from 2.09% - 14.73%. Egg white concentration also significantly affected on the appearance that ranged from 4.71-5.87 (rather do not like – rather like) and taste preferences ranged from 5.09-5.79 (neutral – rather like), but did not significantly affect colour preferences thar ranged from 5.02- 5.33 (neutral – rather like)
SIFAT FISIKOKIMIA DAN ORGANOLEPTIK FLAKE BERAS MERAH DENGAN VARIASI SUHU PEREBUSAN DAN SUHU PENGERINGAN
Full text linkFlake is one of a high starch content that might increase the consumption of red rice. Important process are carried out to obtain the desired product of flake is boiling and drying. Variations in boiling and drying temperature affect the characteristics of the desired product. The research design used was randomized block design (RAK) factorial with two factors, the boiling temperature consists of 3 (three) standard treatment R1 (70°C), R2 (80°C), R3 (90°C) and the drying temperature consists of 3 (three) standard treatment K1 (50°C), K2 (60°C), K3 (70°C). Each treatment was repeated 2 times. The parameters tested is moisture content, rehydration, color, hardness, the size and shape of starch granules, organoleptic test (starchy flavor, mouthfeel, flavor with milk) and ash content, protein content, fat content for the best treatment. The data then analyzed using ANOVA at α = 5% to determine whether there is a marked influence on the parameters of the study. If there is a real effect, then continued with DMRT analysis. Drying temperature gave the different to the moisture content of red rice flake. Boiling temperature gave the different to hardness, rehydration, lightness, yellowness, the size and shape of starch granules red rice flake. Variations of boiling and drying temperature resulted in a different in flavor, starchy flavor, and mouthfeel of red rice flake. The best treatment was boiling temperature 80°C and drying temperature 70°C. The product has 5,35% moisture content, 170,06 N hardness, 198,37% rehydration, 48,90 lightness, 16,45 redness, 13,75 yellowness, and sensory evaluation values was 5,60; 5,12 and 5,55 for flavor, starchy flavor, and mouthfeel, respectively
PENGARUH LAMA PENYIMPANAN ADONAN BEKU TERHADAP SIFAT FISIKOKIMIA DAN ORGANOLEPTIK PUFF PASTRY YANG DISUBSTITUSI MODIFIED CASSAVA FLOUR
Full text linkThe use of frozen dough allow to maintain consistency of the product simultaneously. The formula used mocaf flour 15% as wheat substitution. The objective of this research was to study the effect of storage time of frozen dough on the physicochemical properties and sensory as well as how long the maximum storage of frozen dough that can produce puff pastry that can be accepted by consumers. The experimental design of the study was a randomized block design with single factor, which the storage time of frozen dough consist of five levels (0, 5, 10, 15, and 20 days) with five replication. The parameters tested were moisture content, spesific volume, firmness, and sensory properties in firmness, flakiness, moutfeel (greasy texture), and sugar content. The data were analyzed using ANOVA at α = 5% and followed by DMRT (Duncan’s Multiple Range Test) at α = 5% if there was a significant effect of treatment. The frozen storage time significantly reduced water content and specific volume, increased firmness, and panelist acceptance in flakiness. The storage time has no significantly different in sugar content, panelist acceptance in firmness, and mouthfeel (greasy texture)
PENGARUH VARIASI PROPORSI SARI BIT MERAH DAN SUSU UHT TERHADAP SIFAT FISIKOKIMIA, MIKROBIOLOGIS DAN SENSORIS YOGHURT
Full text linkYoghurt is a fermented milk product with activity of Lactic Acid Bacteria (LAB), Streptococcus thermophilus (ST) and Lactobacillus bulgaricus (LB). Red beet juice has attractive purplish red color which is a betalain pigment so it can be an alternative natural dyes for yoghurt products. The purpose of this research is to determine the effect of variation proportion of red beet juice and UHT milk on the physicochemical, microbiological and sensory properties of yoghurt. The experimental design used Randomized Block Design (RBD) with one factor namely proportion of red beet juice and UHT milk which consists of 6 treatments is 0%: 100%, 2%: 98%, 4%: 96%, 6%: 94%, 8%: 92% and 10%: 90% with four replications for each treatment. The parameters observed are acidity, pH, syneresis, total LAB and sensory (preferences of color, aroma and taste). The results of this study showed that the variation proportion of red beet juice and UHT milk affected the physicochemical, microbiological and sensory properties of yoghurt. Increased proportion of red beet juice reduced pH of yoghurt meanwhile acidity, syneresis and total lactic acid bacteria in yoghurt produced increased. The results of weighting test showed that best treatment of red beet yoghurt is 6% red beet juice and 94% UHT milk with a pH value of 4,53, total acid 1,18%, syneresis 0,08%, total LAB 10,5212 log cfu/mL, preference consumer for color 7,29 (like), aroma 7,80 (like) and flavor 7,99 (like)
PENGARUH JENIS GULA DAN PENAMBAHAN SARI BUAH ANGGUR PROBOLINGGO TERHADAP SIFAT FISIKOKIMIA, VIABILITAS BAKTERI YOGURT, DAN ORGANOLEPTIK YOGURT NON FAT
Full text linkYogurt is a fermented dairy products which is made from milk fermented by Lactobacillus delbrueckii ssp. bugaricus and Streptococcus salivarius ssp. Sugar like isomalt has a lower caloric value than sucrose can be used as an alternative sweetener in Yogurt. The experimental design used Randomized Block Design (RBD) with two factors, sugar as the nest, and Probolinggo’s grapes which nested on sugar used. Type of sugar used was sucrose and isomalt whereas Probolinggo grape extract was added consisting of 3 levels of 5% (v/v), 10% (v/v), and 15% (v/v) with 4 replications. The parameters observed were pH, acidity, syneresis, total lactic acid bacteria and sensory preferences of taste and texture). The obtained data analyzed statistically by ANOVA (Analysis of Varians) at α = 5%. If there was a significant difference, then it was continued by DMRT (Duncan's Multiple Range Test) test to determine which level of treatment that gives significant differences. Different types of sweeteners produced gave no significant effect on pH, acidity, syneresis, ALT, and color but it had significant effect on the taste of Yogurt. While the difference in concentration of grape extract had significant effect for all parameters. As high as grape concentration, pH, acidity, viability of lactic acid bacteria, and color had increased. The best Yogurt from all treatment was sucrose Yogurt with grape extract 15%, which had ALT 9,8 log cfu/mL, pH 4,642, total acid 27,63oSH, syneresis 1,11%,and consumer perception defined as like for color, slightly favored for taste. For best isomalt Yogurt was Yogurt with grape extract 15%, which had ALT 9,8 log cfu/mL, pH 4,610, total acid 27,88oSH, syneresis 1,71%, and consumer perception defined as like for color, rather liked for taste
PENGARUH PROPORSI AIR DAN ETANOL SEBAGAI PELARUT TERHADAP AKTIVITAS ANTIOKSIDAN ANGKAK BIJI DURIAN DENGAN METODE PHOSPHOMOLYBDENUM DAN DPPH
Full text linkAngkak is rice fermented product by Monascus sp. Beside rice, durian seeds can be a substrate of Monascus sp. Monascus sp. produces some antioxidant metabolites during fermentation. The purpose of this research investigated the effect of proportion of water and ethanol as solvent for antioxidant activity of durian seeds angkak with phosphomolybdenum and DPPH method. The proportions of water and ethanol as solvents were 100:0 (E0) ; 80:20 (E20) ; 60:40 (E40) ; 40:60 (E60) ; 30:70 (E70) ; and 20:80 (E80) (v/v). ANOVA’s result (α=5%) showed that proportion of water and ethanol as solvent interacted pigment content and antioxidant activity of durian seeds angkak. Yellow pigment was dominant pigmen in durian seeds angkak. Ethanol 40% was most effective solvent and ethanol 80% was not effective solvent to extraction durian seeds angkak pigment. The higher antioxidant activity of durian seeds angkak was ethanol 40% (0,5876 mg AAE/g sample (wb)) for DPPH method and ethanol 0% (6,7899 mg AAE/g sample (wb) and 6,4247 mg GAE/g sample (wb)) for phosphomolybdenum method