Article Per Year (5 Year)
p-Index From 2019 - 2024
0.61
P-Index
This Author published in this journals
All Journal Jurnal Teknologi Dan Industri Pangan Jurnal AGROTEKNOLOGI Agrointek IJEMS (Indonesian Journal of Environmental Management and Sustainability)
Daniel Saputra
Jurusan Teknologi Pertanian, Fakultas Pertanian, Universitas Sriwijaya, Palembang
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Decision Sciences, Operations Research & Management Energy Environmental Science Industrial & Manufacturing Engineering Public Health

Published : 4 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search
Journal : Jurnal Teknologi Dan Industri Pangan

 1 
MODIFIKASI WARNA, TEKTUR DAN AROMA TEMPE SETELAH DIPROSES DENGAN KARBON DIOKSIDA SUPERKRITIK [The Modification of Color, Texture, and Aroma of Tempe Processed with Supercritical Carbon Dioxide] Maria Erna Kustyawati; Filli Pratama; Daniel Saputra; Agus Wijaya
Jurnal Teknologi dan Industri Pangan Vol. 25 No. 2 (2014): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (586.449 KB) | DOI: 10.6066/jtip.2014.25.2.168

Abstract

Supercritical carbon dioxide technology was a non thermal processing which might be applied on tempe to preserve its freshness. The aim of the research was to study the effect of supercritical CO2 on the color and texture of tempe, and to identify the aroma of tempe after processed with supercritical CO2. The experiment was carried out using CompletelyRandomized Block Design with three replications. The experimental factors were pressure treatmentat supercritic (Ps) and liquid (Pc), and treatment time (T) at T1, T2, T3, T4 of 5, 10, 15, and 20 minutes, respectively. The results showed that the treatment of pressures, time and their interactions significantly affected the color of ∆L*, ∆a*, ∆b*, ∆E*, but not significantly affected the textures.The best treatment was PcT1 producing the tempe with the value of ∆L*-2.13; ∆a*0.28; ∆b*0.97 dan ∆E*0.77. Several volatile aromas of tempe were extracted due to the supercritical CO2 treatment, but it also caused the formation of new volatile aroma compounds.   
Co-Authors Agus Wijaya Ali Harokan Amin Rejo Filli Pratama Gatot Priyanto Hari Hariadi Harokan, Ali Kamaluddin, Totong Kaprawi Sahim Laila Rahmawati Maria Erna Kustyawati Nurhayati Damiri Totong Kamaluddin