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Ratna Yulistyani
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EVALUASI PENGGUNAAN FILLER TEPUNG SEREAL DAN ASAP CAIR TEMPURUNG KELAPA PADA KUALITAS DAN DAYA SIMPAN SOSIS IKAN TENGIRI Yulistyani, Ratna
REKAPANGAN Vol 5, No 1 (2011): REKAPANGAN
Publisher : UPN VETERAN JAWA TIMUR

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The aims of this study to determine the type and concentration of filler material of  the  cereal  flour  is best  at  making  tengiri  fish  sausage    terms  of   quality  and  power  consumers have received and to evaluate  the  influence of  the concentration of  liquid  smoke to the coconut shell store and the consumer  preference on the level of sausage  products  tengiri  .    The  results  showed   that  the  best  fillers  in  the  manufacture  of  fish sausage was tengiri  cornmeal (Arjuno varieties) with a concentration of 6%, which has  a value of  88% WHC with the appearance test score 3.5; 5.0 smell test; sense of 5.0;  color resilience  5.0  and 2.8.    Minimum  inhibitory  concentration  of  liquid   smoke  to  the  bacteria coconut shell fish sausage tengiri contaminants on  nutrient broth medium with  initial  population  of  10  5  CFU  /  ml  was   0.25%.    Coconut  shell  liquid  smoke  is  more  effective in inhibiting the  growth of bacteria in sausage products when combined with  cold  storage  /   refrigerator  temperature.    The  use  of  coconut  shell  liquid  smoke  concentration 0.5% for the manufacture of fish sausage tengiri already quite  effective  in  inhibiting  the  growth  of  bacteria  at  refrigerator  temperature   storage  preferably  consumers than any other  treatment.Keywords: Sausage, smoked coconut liquid, filler flour cereals, fish tengiri
Pengaruh Proses Pengolahan terhadap Kadar Pati Resisten Sukun (Artocarpus altilis Park) STP, MP, Rosida; Yulistyani, Ratna
REKAPANGAN Vol 5, No 1 (2011): REKAPANGAN
Publisher : UPN VETERAN JAWA TIMUR

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A  study  on  the  effect  of  processing  on  resistant  starch  (RS)  content  of Breadfruit  (Artocarpus  altilis  Park)  has  been  conducted.  The  aim  of  this research was to evaluate a resistant starch formation in pre-cooked flour made of breadfruit using different processing methods. The principle of preparing the pre-cooked  flour  is  improving  retrograded  starch  content  which  is  a  kind  of resistant starch (type 3) The processing included boiling, steaming, and frying, and  each  processing  was  combined  with  cooling  for  24  hours  in  refrigerator, prior to drying, milling and shieving.  It  was  found  that  processing  (combination  of  heating  and  cooling)increased  Resistant  Starch  (RS)  content  of  breadfruit.  Boiling  and  cooling changed RS from 3.27%to 3.82% (16.8%),  steaming and cooling changed RS from 3.27% to 6.67%  (103.9%) and frying and cooling changed RS from 3.27% to  3.68%  (12.5%).  Pre-cooked  flour  from  the  best  treatment  (steaming  and cooling)  was   tried  to  be  applied  in  making  of  biscuit,  cakes  and  sweet  bread (with   various  formulation).  The  products  prepared  by  substitution  with  pre-cooked flour (until 30%) were preferred by the panels in term of color, taste  and texture and they have medium resistant starch content (2,5-5,0%), so that  they can be developed as the kind of functional food.Key  words  :  breadfruit,  processing  method,  pre-cooked  flour,  resistant  starch(RS), functional food
PERAN PEKTIN DAN SUKROSA PADA SELAI UBI JALAR UNGU (The Role of Pectin And Sucrose On Purple Sweet Potato Jam) Yulistyani, Ratna; Murtiningsih, Ir; Mahmud, Munifa
REKAPANGAN Vol 5, No 2 (2011): REKAPANGAN
Publisher : UPN VETERAN JAWA TIMUR

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Purple  sweet  potato  (Ipomoea  Batatas  L.  Poir)  is  vines  that  contain  lots  of anthocyanins  (11,  051  mg/100  gr)  and   fiber  (3%) is highly  beneficial  to human health (Suprapta,  2006). Jam  is  a  made  form  count,  rest  of  sieve  or  mill  fruit  cooked  with  sugar  to mixed  thick  (Susanto,1993).The  process  of  jams  faced  purple  sweet  potato  is  not  formation gels. This study aims to determine the effect of the addition of pectin and sucrose on the quality of purple sweet  potato jam. This  research    using  a  Complete  Randomized  Design    factorial patterns with two factors and three replications. The first factor : addition of pectin   (0,5%, 1% , 1,5%) and the second factor : sucrose (55%, 60%,65%).The best results was pectin (1%) and sucrose (65%) resulting purple sweet potato jam with content of anthocyanins (9.935%), water 54.85%, water activity 0.86, crude fiber 51.62%, total of dissolved solids  60.94%, pH 3.4  and a  smear of  jam 12.2 %.  The  color  of  favorite  values  (111.5),  taste  (142),  flavor  (129)  and texture (122.5).Key words : purple sweet potato, jam, pectin, sucrose
KAJIAN SUBSTITUSI TEPUNG TAPIOKA DAN PENAMBAHAN GLISEROL MONOSTEARAT PADA PEMBUATAN ROTI TAWAR Basuki, Enny Karti; Yulistyani, Ratna; Hidayat, Roni
REKAPANGAN Vol 5, No 2 (2011): REKAPANGAN
Publisher : UPN VETERAN JAWA TIMUR

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Bread  is  one  of  fermentation  product  and  consumer  likely  made  form  wheat  flour  , bread  have  difference  taste  and  softness.  Using  cassava  flour    to  product    bread that can increased  various  bread  product  and  value.  The  purpose  of  this  research  is to  find    the  best combination between substitution cassava flour and glycerol monostearat addition for quality of bread.  Experimental  design  employed  in  this  research  is  randomized  completely  design consisting  of  two  factors  and  three  replications,   the  first  factors  substitution  cassava  flour (10%, 20%, and 30%) and the second factor is glycerol monostearat  addition (1%,2%,3%,4% and 5%). The best treatment was combination of cassava flour 10%  and glycerol monostearat addition 4%. This bread product has taste score 229,5, color score 195 and texture score 236, water content 29,34 %, protein 7,127%, fat 2,793%, starch 47,657%, loaf volume 347%, texture 0,915 mm/gr. det  and porous size 1,214 mm2.Keyword : bread, cassava starch flour, glycerol monostearat.
PEMANFAATAN TEPUNG BUAH LINDUR (Bruguiera gymnorrhiza) DALAM PEMBUATAN CRACKERS DENGAN PENAMBAHAN GLUTEN Sarofa, Ulya; Yulistyani, Ratna; STP, Mardiyah
REKAPANGAN Vol 6, No 1 (2012): REKAPANGAN
Publisher : UPN VETERAN JAWA TIMUR

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Lindur flour is made from  basic materials lindur fruit which  has the advantage  of the source of carbohydrate, high fiber, and mineral  content.  Making crackers with lindur fruit done proportion of lindur flour and wheat  flour whereas added gluten.The  Study aims to determine  the  effect  of the proportion  of wheat  flour: wheat gluten fruit lindur to the  physical, chemical and organoleptic lindur crackers. Research design used Completely  Randomized Design comprised two factors, factor I  is the proportion of wheat flour: flour lindur (70:30, 60:40, 50:50%) and factor II is the addition of gluten (10%, 12%, 14%). The results showed that the best treatment found  in the proportion treated flour: flour lindur 70:30 (%) and the  addition  of 14% gluten, which produces fruit crackers lindur to yield 64.800%, 3.4483% water  content, protein  content  of  9.7446  %, crude  fiber  content  of  2.5224%, 17.1463 amylopectin content, the fracture (texture) 0.2805 (N/cm2) and organoleptic tests, including a sense of 3.95 / neutral, color 4.2 / like, the texture of 4 , and aroma 3/like 3.7 / neutral.keywords: Bruguiera gymnorrhiza, crackers, gluten
Co-Authors Enny Karti Basuki Ir Murtiningsih Mardiyah STP Munifa Mahmud Roni Hidayat Rosida MP STP Ulya Sarofa