Jurnal Teknologi Pangan dan Gizi
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PENGARUH PROPORSI SUKROSA-ISOMALT TERHADAP SIFAT FISIKOKIMIA DAN ORGANOLEPTIK PERMEN JELLY ANGGUR BALI (Alphonso lavalle)
Get PDFJelly candies has a clear transparent appearance and resilience texture with variety colors and sweet taste. Natural colorant can be used in jelly candies are anthocyanins contained in Bali grapes. Isomalt can be used as alternative sweetener in jelly candies as it can form the body and has a sweet taste without after-taste. Isomalt is more stable at higher temperatures and more resistant to hydrolysis by enzymes and acids than sucrose, but with a lower solubility. The different properties of sucrose and isomalt can cause changes in the physicochemical and organoleptic characteristics of jelly candies that need to be investigated the right proportion of sucrose-isomalt. The research design used is Randomized Block Design with a single factor. Isomalt concentrations used were 0%, 5%, 10%, 15%, 20%, 25% with four repetitions for each treatment. The parameters tested include the physicochemical properties of the water content, pH, texture (firmness and tensile strength) and organoleptic properties (color, flavor, and texture). Based on statistic analysis, different proportion of sucrose and isomalt gave significant effect (α=5%) on water content, firmness, elasticity, organoleptic test taste and texture but color was not significantly influenced. The higher proportion of isomalt increased water content and firmness of jelly candies, but decreased tensile strength. Treatment isomalt 20% gives the best result based on additive weighting, have 19,18% water content, 14,62 N/10 mm firmness, 119,14 mm tensile strength, the preferance score of color was 3,59, taste was 3,71, texture was 3,60
PENGARUH PROPORSI TAPIOKA DAN TERIGU TERHADAP SIFAT FISIKOKIMIA DAN ORGANOLEPTIK KERUPUK BERSELEDRI
Get PDFCrackers is a popular food in Indonesia. Currently developing the cracker is a cracker without protein in the addition of vegetable materials (vegetable crackers). The addition of celery in cracker can be used as a diversification effort. Crackers are generally made from tapioca that affect the quality of crackers. A good quality appearance is translusent and compact. Substitution of wheat flour is expecte d to improve the quality of the resulting crackers. This research aims to study the influence of the proportion of tapioca and wheat flour in celery crackers characterstics and to determine the proportion of tapioca and wheat flour crackers that can produce good quality and acceptable in terms of sensory. The main materials used in this study is tapioca, wheat flour, fresh celery, baking powder, and water. Research methods with Random Design Group a single factor, namely the proportion of tapioca and wheat. Level of treatment consist of eight levels, proportion wheat flour 0, 5, 10, 15, 20, 25, 30, 35% with three replications. Proportion in the manufacture of tapioca and wheat flour crackers real influence on the water content, volume expantion, bulk density after fried crackers, color, and hardness. Increasing of wheat flour make water content, bulk density, redness, yellowness, and hardness increase too, but volume expantion and lightness decrease. The use of tapioca and wheat flour in addition to the crackers do not give the real effect on the bulk density crackers after drying. The selection of the best treatment based on the weighting test, including volume expantion and organoleptic (appearance, crispness, flavor, and color), the best treatment is proportion wheat flour 15%
Tinjauan Sosio Ekonomi Gudeg Dan Preferensi Konsumennya Di Kotamadya Yogyakarta
Get PDFGudeg is the most popular javanese food in Yogyakarta, which is divided into two types; wet and dry. The difference of them depended on their moisture content. Its moisture content caused differences on the product attributes. Aims of this research were identifying the socio-economic aspects of gudeg producers and measuring consumer preferences level. The research on the gudeg producer was conducted and analysed by using Bivariate Correlation and Joint Correlation (Partial Correlation) procedures. Based on the results, it could be stated, that the difference types of gudeg influenced by profit, price and marketing area. Consumers research was conducted by using attitude index analysis. The results were, that dry gudeg lead attitude index by 0.655 and wet gudeg by 0.104. It meant that the consumers more prefered to consume dry gudeg than wet gudeg
PENGARUH WAKTU PENGUKUSAN JAGUNG KUNING HIBRIDA DAN LAMA PENYIMPANAN DINGIN SUSU KEDELAI JAGUNG TERHADAP SIFAT FISIK DAN ORGANOLEPTIKNYA
Get PDFSoycorn milk is a beverage from soybean and corn combination. Ratio of soybean and corn is 70:30. The addition of corn reduce beany flavor from soy milk. The starch content in corn affects physical and sensory properties of corn soy milk. Corn starch characteristics change during processing. This study aimed to evaluate the steaming duration of yellow hybrid corn and cold storage time of soycorn milk that obtain soycorn milk with physical and sensory properties that favored by consumers. The results showed steaming duration of yellow hybrid corn and cold storage time of soycorn milk affected its TSS, colloidal stability, and viscosity. The longer corn steaming duration, it increased TSS (9,01%), colloidal stability (2,57%), and viscosity (18,56%) of soycorn milk. The cold storage time of soycorn milk increased its TSS (14,15%) and viscosity (22,11%), whereas the colloidal stability decreased 6,21%. Steaming duration of yellow hybrid corn and cold storage time of soycorn milk affected level preferences for viscosity but did not affect the level preferences for color and flavor of soycorn milk
PENGARUH PENAMBAHAN BERBAGAI KONSENTRASI Na-CMC TERHADAP SIFAT FISIKOKIMIA DAN ORGANOLEPTIK ES KRIM SARI BIJI NANGKA
Get PDFJackfruit seeds can be processed to a powder, starch, or extracted. Jackfruit seeds extract is simply processed from jackfruit seeds, its stages are shelling beans, boiling, extraction, and filtration. The utilization of jackfruit seeds extract in ice cream making is still unknown about how precisely the concentration of Na-CMC so it will produce a good quality of jackfruit seed extract ice cream. This is because there are some components in jackfruit seed extract that can bind water like starch and soluble fibers so hopefully the addition of Na-CMC can be reduced. In this study, a Randomized Blocked Design is used. A concentration Na-CMC (0.5%, 0.75%, 1%, 1.25%, 1.5%), used as a factor and each treatment was repeated five times. Testing parameters includes the physicochemical properties (viscosity, overrun, total solids and the rate of melting) and organoleptic (test preference for softness of the ice crystals and rate of melting in the mouth). Furthermore, the data obtained were analyzed statistically using ANOVA test (Analysis of Variance) at = 5% and DMRT (Duncan's Multiple Range Test) with = 5%. Weighting test is also performed to determine which treatment is the best. The addition of various concentrations of Na-CMC gave a significantly different effect on the viscosity, overrun, total solids, the rate of melting, and organoleptic. The higher the concentration of Na-CMC viscosity, overrun, total solids increased, and the lower the rate of melting. Ice cream with jackfruit seed extract concentration of 1.25% Na-CMC most preferred to the softness of the ice crystals in the mouth, while the seeds of jackfruit ice cream sari with Na-CMC concentration of 0.75% preferred to melting in the mouth. Based on the weighting test, treatment of jackfruit seed ice cream sari with the addition of 1.25% Na-CMC is the best treatment
PENGARUH PERBEDAAN PENAMBAHAN KONSENTRASI WORTEL TERHADAP SIFAT FISIKOKIMIA DAN ORGANOLEPTIK KERUPUK WORTEL
Get PDFCrackers is food product that most people favored and made from wheat starch with the addition of other ingredients and food additives are permitted. Carrot (Daucus carota L.) is one type of vegetable that can be varied in the manufacture of crackers. Beside, the relatively abundant production of carrots, the high nutrition like vitamin and mineral, its high water content of about 88.2% make carrot needs to use in processed food products, one of them is in crackers production. Raw materials used in this study is tapioca, flour, and fresh carrots, while the additional materials used are double-acting baking powder, garlic, salt, sugar, and mineral water. The study design used was Randomized Design Group non-factorial with one factor, namely the concentration of carrot which consists of 6 (six) standard of treatment, the concentration of carrot 0%, 10%, 20%, 30%, 40%, and 50 %. Each treatment was repeated 4 (four) times. The results showed that differences of carrot addition make real effect on water content, percentage expantion, bulk density of fried crackers, hardness, color (objective), and organoleptic testing (levels favorite color) carrot crackers. The higher addition of carrot will increase the bulk density of fried crackers, hardness, redness, and yellowness point of carrot crackers, but it will decrease the water content, percentage of expantion, lightness, and levels favorite color of carrot crackers. The 40% carrot addition produce carrot crackers with the best reception characteristics with point acceptability of color 5,58, crispiness 6,06, percentage of expantion 625,00%, hardness 610,241 N/s, and acceptability of taste is 6,06
EKSTRAKSI DAN KARAKTERISASI PIGMEN DARI KULIT BUAH RAMBUTAN (Nepheliumla ppaceumy) ar. BINJAI
Get PDFRambutan fruits (Nephelium lappaceum) is one of tropical fruit having red coloured rinds, which may be due to anthocyanins content. This research was focused on finding optimal concentration of ethanol as solvent in the extraction of colouring matters and characterization of its properties.
Two phases of laboratory works were carried out, first was concentration for extraction (70, 75, 80, 85, 90 and 95%), second was characterization of colouring matters affected by pH, heating, temperature, oxidator-reductors etc. Results of these experiments showed that 95% ethanol was the right concentration for extraction of colouring matters having maximal absorbancy of 0,24; pH of 1,06;
anthocyanin concentration of 4,1 x 10-3 mg/ml; rendement of 13,67%. Characters of anthocyanin as follows : (1) Absorbancy at 30oC was 0,95 and at 100oC was 0,75 (2) Heated for 1 hour and 2 hours at 100oC resulting in absorbancy 0f 0,73 and no absorbancy, respectively (3) Reduction of absorbancy due to increase in pH absorbancy of 0,75; 0,31 and no absorbancy at the pH of 3; 4; 5 respectively (4) Effect of reductor
after 12 hours storage producing absorbancy of 0,52 (5) Effect of lectric light for 24 hours showing absorbancy of 0,30, while 0,35 due to sunlight (6) Storage in cool room (15oC) for 7 days showing higher absorbancy of 0,24 compared to 0,09 stored in room temperature
PENGARUH KONSENTRASI LARUTAN LFC-12 SEBAGAI EDIBLE COATING DAN LAMA PENYIMPANAN TERHADAP SIFAT FISIKOKIMIA FLAKE BERAS HITAM (ORYZA SATIVA L. INDICA)
Get PDFBlack rice (Oryza sativa L. indica) is a local variety that contains anthocyanin so the grains have a dense purple color approaching black. Black rice has 74.81% carbohydrates as a major component so that can be applied to flake form as a practicable breakfast menu. However, that application can reduce anthocyanin in black rice. Therefore, it leads the idea to use L-FC12 solution as edible coating in black rice. This research aims to determine the effect of L-FC12 concentration and storage time on the physicochemical properties of black rice flake. Design research is Nested RCBD (Randomized Completely Block Design) with double factor consisting of the L-FC12 solution concentrations (0%, 20%, 40%, 60% and 80%) and the storage time (0, 20 and 40 days) as the nested factor with three replications. Parameters observed include color, rehydration, water content and anthocyanin. Data are to be analyzed using analysis of variance (ANOVA) at α = 5%. If the result of ANOVA shows significant effect prevails, Duncan's Multiple Range Test shall be done at α = 5% to show the difference among treatments. The best treatment is determined by additive weighting and non-dimensional scaling. Differences in L-FC12 concentration cause equal effects on water content (8,04 % - 10,69 %) and anthocyanin content (97,494 mg/g –292,482 mg/g), opposite effect on rehydration (59,00 % – 127,33 %), but no effects on lightness, redness and yellowness black rice flake. While the storage time cause equal effect on water content and lightness, cause opposite effect on anthocyanin content and rehydration. Storage time cause the fluctuations of redness and yellowness
Potensi Dioscorea Dalam Pangan Fungsional
Get PDFDioscorea merupakan tanaman yang menghasilkan umbi yang sangat besar manfaatnya untuk sumber pangan dan industri. Komponen bioaktif yang ada di dalam dioscorea diyakini akan memberikan manfaat bagi pengguna. Umbi Dioscorea berukuran besar dengan kandungan karbohidrat tinggi sehingga banyak digunakan sebagai makanan pokok, mempunyai potensi untuk menurunkan gula darah sehingga dikonsumsi oleh penderita diabetes melitus, kandungan mineral yang lebih besar
dibandingkan umbi-umbian lain. Zat antigizi yang ada di dalam umbi adalah inhibitor amilase, tanin dan asam fitat, zat tersebut dapat didekomposisi oleh panas dan air
PENGARUH VARIASI KONSENTRASI NaCl PADA TAHAP PENCUCIAN TERHADAP SIFAT FISIKOKIMIA SURIMI-BASED PRODUCT AYAM BROILER
Get PDFSurimi-based product is a white meat protein extract based products. The protein was obtained from washing process where the kind of protein fraction depends on the type and concentration of the solution washing. Therefore need to study the influence of NaCl concentration used in washing process on the physicochemical properties. This study used a randomized block design with surimi-based product NaCl concentration (PN) consists of 6 level 0.1; 0.2; 0.3; 0.4; 0.5; and 0.6%, which was repeated three times. The parameters was the physicochemical properties of surimi-based product consist of the gel quality (gel strength and folding test), thaw-drip, water holding capacity, water content. The effects were analyzed uses ANOVA followed by DMRT for the one that save significant effect. The results showed that the NaCl concentration gave significant effect to the water content and water holding capacity of meat porridge II, gel strength and folding test of surimi-based product. The higher concentration of NaCl the lower water content of the meat slurry II (82.6418% - 74.4874%), water holding capacity of meat slurry II (71.4175% - 59,4225%), gel strength (3851.082 g.s - 2381.608 g.s) and folding test (15382.186 g.s - 26955.768 g.s), but the higher the thaw-drip (2,0583% - 5,3603%) . Gel strength and folding test graph were quadratic curve. The increase concentration of NaCl in the washing stages reduce the water binding capacity of the protein because of leaching in washing solution so that the reduced strength and elasticity of chicken surimi-based products