Garuda - Garba Rujukan Digital

Prospek Pengembangan Makanan Fungsional Marsono, Yustinus
Jurnal Teknologi Pangan dan Gizi Vol 7, No 1 (2008)
Publisher : Widya Mandala Surabaya Catholic University

Perbaikan tingkat kesejahteraan telah mengakibatkan meningkatnya berbagaimacam penyakit degeneratif misalnya obesitas, diabetes, jantung koroner, hypertensi dan kanker. Telah dipercayai bahwa makanan fungsional dapat mencegah atau menurunkan kemungkinan penyakit-penyakit tersebut. Sifat fungsional dari makanan fungsional ditentukan oleh komponen bioaktif yang terkandung di dalamnya, misalnya serat pangan, inulin, FOS dan antioksidan. Indonesia kaya akan sumber alam dengan kandungan komponen bioaktif yang sangat potensial untuk dikembangkan. Dengan jumlah penduduk yang besar dan meningkatnya kesejahteraan maka dapat diprediksi bahwa permintaan makanan fungsional akan meningkat di masa yang akan datang. Hal ini memberi harapan bahwa pengembangan makanan fungsional di Indonesia sangat prospektif. Kejelian industri pangan untuk melihat peluang ini sangat diperlukan dan kerjasama dengan peneliti serta dukungan dari pemerintahperlu ditingkatkan. Tindakan ini perlu diikuti dengan promosi yang intensif untuk mendukung peningkatan pemasaran.

KARAKTERISTIK COOKIES DENGAN VARIASI TERIGU DAN TEPUNG PISANG TANDUK PREGELATINISASI Siswanto, Vesta; Sutedja, Anita Maya; Marsono, Yustinus
Jurnal Teknologi Pangan dan Gizi Vol 14, No 1 (2015)
Publisher : Widya Mandala Surabaya Catholic University

Processing 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 WAKTU PENGUKUSAN JAGUNG KUNING HIBRIDA DAN LAMA PENYIMPANAN DINGIN SUSU KEDELAI JAGUNG TERHADAP SIFAT FISIK DAN ORGANOLEPTIKNYA Loekito, Okky Purnama; Marsono, Yustinus; Srianta, Ignatius
Jurnal Teknologi Pangan dan Gizi Vol 12, No 2 (2013)
Publisher : Widya Mandala Surabaya Catholic University

Soycorn 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.

KADAR ANTOSIANIN DAN AKTIVITAS ANTIOKSIDAN FLAKE BERAS MERAH DAN BERAS KETAN HITAM DENGAN VARIASI SUHU PEREBUSAN Setiawati, Hany; Marsono, Yustinus; Sutedja, Anita Maya
Jurnal Teknologi Pangan dan Gizi Vol 12, No 1 (2013)
Publisher : Widya Mandala Surabaya Catholic University

Red rice and black glutinous rice contain high starch and satiety thus suitable for use as raw material for produce breakfast cereal flakes.Anthocyanin compounds found in red rice and black glutinous rice flakes can be damaged during the process. Stage of making a flake that can reduce levels of anthocyanins of red and black glutinous rice is boiling and drying. The design of the study is a randomized block design nested pattern, consisting of two factors. The first factor is the type of rice (the nest) namely red rice (M) and black glutinous rice (H). The second factor is boiling temperature (which is nested) are T1 (70Â°C), T2 (80Â°C) and T3 (90Â°C). Parameters tested the levels of anthocyanin content, total phenolic content and antioxidant activity. The data obtained were subsequently analyzed by ANOVA at Î± = 5%. If there is a real effect, then continued with LSD test with Î± = 5%. The test results showed that the difference in boiling temperatures is caused a decrease in the levels of anthocyanin black glutinous rice flake, total phenolic content of red rice flakes and black glutinous rice and ferric reducing capacity of red rice and black rice flakes. The difference in boiling temperature had no significant effect on levels of anthocyanin of red rice flakes and radical DPPH scavenging activity of red rice and black glutinous rice flakes. The best treatment are flake with 80Â°C boiling temperature (T1). Red and black glutinous rice flake with T1 treatment has anthocyanin content are 5,9Â±1,5 and 211,8Â±22,2 Î¼g/g, total phenolic are 291,8Â±15,0 and 488,3Â±8,4 Î¼g/g, ferric reducing activity are 3,9Â±0,1 and 4,9Â±0,3 mg/g and radical scavenging activity are 49,51Â±2,14% dan 46,73Â±1,44%.

SIFAT FISIKOKIMIA DAN ORGANOLEPTIK FLAKE BERAS MERAH DENGAN VARIASI SUHU PEREBUSAN DAN SUHU PENGERINGAN Chandra, Lily; Marsono, Yustinus; Sutedja, Anita Maya
Jurnal Teknologi Pangan dan Gizi Vol 13, No 2 (2014)
Publisher : Widya Mandala Surabaya Catholic University

Flake 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 (70Â°C), R2 (80Â°C), R3 (90Â°C) and the drying temperature consists of 3 (three) standard treatment K1 (50Â°C), K2 (60Â°C), K3 (70Â°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 Î± = 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 80Â°C and drying temperature 70Â°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.

IDENTIFIKASI POTENSI ANTIOKSIDAN DALAM MINUMAN COKLAT DARI KAKAO LINDAK (Theobroma cacao L.) DENGAN BERBAGAI CARA PREPARASI: METODE FERRIC REDUCING ANTIOXIDANT POWER (FRAP) Halim, Florentin Yunita; Marsono, Yustinus; Suprijono, Maria Matoetina
Jurnal Teknologi Pangan dan Gizi Vol 12, No 1 (2013)
Publisher : Widya Mandala Surabaya Catholic University

Cocoa has been proved to be a source of antioxidant. This study aimed to determine the effect of chocolate drinks preparation to the ability of antioxidants to reduce Ferric Tripyridyl triazine complex (Fe III TPTZ) to Ferro form. This research used a single factor, Chocolate Drinks Preparation Methods consisted of four treatments (P), dissolving the cocoa powder in room temperature water (P1), dissolving cocoa powder in boiled water (P2), dissolving cocoa powders in room temperature water then heated until boiling (P3), and dissolving cocoa powders in room temperature water then heated until boiling using microwave oven (P4). Each treatment was repeated two times. The experiment units were randomized using Randomized Block Design with ability of antioxidants to reduce Ferric Tripyridyl Triazine (Fe III TPTZ) complex to Ferro form as parameter. The effect was analyzed using analysis ANOVA at Î± = 5% then continued with Duncan Multiple Range Test Î± = 5% to determine the level of treatment that gives significant difference. The results showed that preparation methods had significant effect on total phenolic contents in chocolate drinks but showed no significant effect on total flavonoid contents ((+)-catechin nor (-)-epicatechin) and the ability of antioxidants to reduce Ferric Tripyridyl triazine complex (Fe III TPTZ) to Ferro form. Total phenolic content of samples was 16,1 â€“ 28,6 mg GAE/ g chocolate powder. Total flavanoid content was 18,8 â€“ 27,4 mg CE/g chocolate powder and 36,0 â€“ 47,3 mg ECE/g chocolate powder. Cacaoâ€™s antioxidant capacity to reduce Fe3+ to Fe2+ was 136,2 â€“ 168,5 mM Fe(II)/L.

Karakterisasi Bakteri Asam Laktat Proteolitik pada Bekasam Wikandari, Prima Retno; Suparmo, Suparmo; Marsono, Yustinus; Rahayu, Endang Sutriswati
Jurnal Natur Indonesia Vol 14, No 1 (2012)
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat Universitas Riau

Bekasam is a traditional fermented fish from Indonesia. It is made from fish in which the gills and gut had been discarded, washed, and mixed with salt, after two days, it was covered with rice and salt, and then fermented for 5-7 days at room temperature. Bekasam is perceived to have antihypertensive activity, which is though to be the activity of bioactive peptides, the product of protein degradation during the bekasam fermentation. The research was aim to isolate the indigenous lactic acid bacteria that produce strong proteolytic capabilities. The lactic acid bacteria were collected from 3 kinds of bekasam (tilapia, milkfish, and tuna bekasam). Isolation of the lactic acid bacteria was done on agar medium containing MRS + CaCO3, and the screening of the proteolytic bacteria was done by growing the isolated culture on skim agar. The colonies that produce clear zone were identified as proteolytic lactic acid bacteria. Some of 180 isolated strains of acid producing bacteria that produce clear zone on MRS agar were found 150 strains of lactic acid bacteria, and 84 strains showed their proteolytic activity. The later were identified morphologically and biochemical as Lactobacillus, Pediococcus and Leuconostoc genera. Selection was further conducted based on the height of the proteolytic and homofermentative fermentation activities. Upon species identification using API CH 50 kit, the selected strains belong to species of Lactobacillus plantarum, Lactobacillus pentosus, and Pediococcus pentosaseus.

Isolasi dan Identifikasi Bakteri Asam Laktat Proteolitik dari Susu Kedelai yang Terfermentasi Spontan Yusmarini, Yusmarini; Indrati, Retno; Utami, Tyas; Marsono, Yustinus
Jurnal Natur Indonesia Vol 12, No 1 (2009)
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat Universitas Riau

Lactic acid bacteria is a group of bacteria with proteolytic activities enambling to grow on protein rich substratesuch as soymilk. This research was aim to isolate and identify lactic acid bacteria with have proteolytic activityfrom spontaneous fermented soy milk. Sixteen isolates out of 26 colonies isolated from fermented soymilk arepresumed as lactic acid bacteria. Among these 16 isolates, only 3 of them showed proteolytic activity. These threeisolates were further identify morphologically and only two isolates identified as Lactic Acid Bacteria, namelyR.1.3.2 and R.11.1.2. The ability of these isolates to produce acid and protease were observed. The results showedthat isolate R 1.2.3 higher ability in producing protease.

PENGARUH PENGOLAHAN TERHADAP KADAR ORYZANOL DAN KOMPOSISI ASAM LEMAK MINYAK BEKATUL DUA VARIETAS PADI LOKAL Marsono, Yustinus
Jurnal Teknologi Pangan dan Gizi Vol 4, No 1 & 2 (2003)
Publisher : Widya Mandala Surabaya Catholic University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33508/jtpg.v4i1 & 2.2378

a research on processing of rice bran has been conducted. Two local rice cultivar (Rajalele and Merning) were heated with two heating method i.e. steaming and microwave oven heating. Rice bran were added with water (60% of rice bran weight) and mixed to get semisolid mass. The mass were heated in microwave oven for 5 minutes steamed for 15 minutes and then were extruded and dried in oven at 40-50Â°C. Rice bran oil was extracted from the dry heated rice bran with hexane. The oil was analyzed for oryzanol and fatty acid composition. It was found that rajalele rice bran contain higher fat than the Merning rice bran. Rajalele rice bran oil contains a higher oryzanol than Merning rice bran oil. Steaming and microwave heating decrease the oil and oryzanol content of rice brans. The dominant fatty acids of rice bran oil were olete, lonoleate and palmitate, i.e. 35-44%, 36-42%, and 15-19%, respectively. The process decreased small quantities of unsaturated fatty acids.

PENGGUNAAN MINYAK SAWIT UNTUK SUBSTITUSI LEMAK SUSU DALAM PRODUKSI SUSU KENTAL MANIS Naruki, Sri; Marsono, Yustinus; Murdiati, Agnes
Jurnal Teknologi Pangan dan Gizi Vol 5, No 1 (2004)
Publisher : Widya Mandala Surabaya Catholic University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33508/jtpg.v5i1.2379

A research on substitution of milk fat with palm oil in Sweet Condense Milk (SCM) production has been conducted. The aim of this research was to investigate the effects of milk fat substitution with palm oil on physical, chemical and nutritional properties of the Palm Oil SCM (POSCM) POSCM were prepared by substitution of corn oil (0, 25, 50, 75 and 100%) with palm oil (R-vita) of the commercial recombined SCM formula. Chemical and physical properties of the POSCMs were determined. The POSCMs were then reconstituted and sensory character as well as nutritional properties was examined. The result showed that substitution of 50% corn oil with red palm oil (R-vita)resulted in a good quality of POSCM similar to the control SCM (0% red palm oil). This POSCM have viscosity and chemical composition similar to SCM and the emulsion stability 98%. POSCM production decreased 10% of carotene content but the tocoferol content were not affected bu the process. Substitution of milk fat with red palm oil decrease the cholesterol but have no effects on TAG concentration in rats.

Title

Found 10 Documents
Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title Search

Found 10 Documents Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title

Found 10 Documents
Search