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KANDUNGAN NON NUTRISI DAN BILANGAN PEROKSIDA KERUPUK KULIT (KERUPUK JANGEK) Lula Nadia
Jurnal Matematika Sains dan Teknologi Vol. 7 No. 2 (2006)
Publisher : LPPM Universitas Terbuka

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Abstract

The aim of this research was to find the non nutrition compound of ‘kerupuk Jangek’. Several steps were used to determine: (1) the content of cholesterol, (2) the content of uric acid, (3) the content of peroxide, and (4) the hedonic value of ‘kerupuk Jangek’ storaged for several period of time. The HPLC with ELSD detector analysis showed that no cholesterol was detected in both samples of the beef skin crackers and the buffalo skin crackers. Using Photometer 4020, it was found that there was 0.64 – 0.7 mg uric acid in 100 gr of the beef skin crackers. The rate of peroxide in the beef skin cracker was 1.0 mg/kg sample after 4 – 5 weeks storage in 30°C condition. From hedonic analysis, it was found that ‘kerupuk Jangek’ being rejected by the panelist after 7 weeks storage in 30°C condition, and the content of peroxide was 1.83 mg/kg. It is suggested that, the skin crackers should be consumed before 7 week storage in room temperature and it is not recommended for hyperuricemia one.
NUTRISI DAN BEBERAPA KRITERIA HALAL KERUPUK KULIT JANGEK Lula Nadia
Jurnal Matematika Sains dan Teknologi Vol. 6 No. 2 (2005)
Publisher : LPPM Universitas Terbuka

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Abstract

The research goal was to find the nutrition content of the skin crackers ‘Kerupuk Jangek’. Several steps were used to determine the traditional production process, the nutrition content, hedonic value, and halal criteria. The research employed survey and laboratory works. Survey was conducted in Jangek area, West Sumatera to gain information on the skin cracker production process and its type industry. Laboratory works were done in IPB for organoleptic testing. Based on the BPOM guidance, the Kerupuk Jangek production process has followed the halal requirement. The beef skin cracker was more crunchy and tasty than the buffalo skin cracker. The crackers contained high level of protein which can not be digested and absorbed by human body. The crackers contained higher level of lipid than the raw. The beef skin crackers contained less mineral and water than the buffalo skin crackers.
KARAKTERISASI RASA GURIH PADA BEBERAPA PRODUK PANGAN (Characterisation of ‘Gurih’ Taste of Several Food Products) Lula Nadia; Anton Apriyantono; Winiati Puji Rahayu
Jurnal Matematika Sains dan Teknologi Vol. 5 No. 2 (2004)
Publisher : LPPM Universitas Terbuka

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Abstract

The aim of this research was to find the sensory characteristic of ‘gurih’ taste of some food models. Several steps were used to determine: (1) People perception of ‘gurih’, (2) Food ingredients which influence ‘gurih’ taste intensity, and (3) The difference between ‘gurih’ and umami taste. From 1500, 908 questionnaires were returned with complete answer by the participants. Meat, peanut and cheese were chosen as being ‘gurih’ food by 97% of participants. They also perceived that ‘gurih’ taste present in food actually by the contribution of several food ingredients mainly protein, fat, and salt. Use of oil was preferred by 100% of the participants as a type of cooking which could build ‘gurih’ taste in food. Based on participants choice of ‘gurih’ food, meat, peanut and cheese were used as food models. Meat model was made by using hydrolyzed vegetable protein (HVP), chicken fat, and chicken flavor (22.0 : 6.2 : 0.5), peanut model was made by using HVP, peanut oil, corn starch, and carboxy methyl cellulose (27.5 : 42.5 : 20.0 : 2.8); and cheese model was made by using skim milk, milk fat, salt, and cheese flavor (27.5 : 18.0 : 3.2 : 0.5). Using Omission Test for each compound of food model ingredient and t-test to compare the ‘gurih’ level of meat or peanut model, it was found that omitting HVP, salt and chicken fat or peanut oil gave significant lower level of ‘gurih’ of the models than the complete one (p < 0.01). The same result was also found in cheese model, where omitting skim milk, milk fat or salt gave significant lower level of ‘gurih’ of the model than the complete one. It was also found that the omission of protein-rich ingredient (HVP or skim milk) and salt gave significantly lower level of ‘gurih’ taste than the omission of chicken fat, milk fat or peanut oil (p < 0.01). Using the concentration which give 10% stimulus, the intensity of ‘gurih’ taste of food models (0.5% w/v for meat, 0.1% w/v for peanut, and 1% w/v for cheese) was significantly higher than umamis’ models (0.06% w/v for MSG, 0.03 : 0.17 w/v for MSG + salt, 0.03 : 0.17 : 0.11 w/v) (p < 0.01) and was the same with umamis’ models MSG + salt + oil or fat. This finding indicates that the addition of fat was importance to make ‘gurih’ taste to the both model. Meanwhile, there were no research was found that tells the influence of fat on umami taste. In conclusion, ‘gurih’ taste could be found mainly in meat, peanut, and cheese. ‘Gurih’ taste intensity was influenced by several food ingredients. The presence of ‘gurih’ taste was easy to be recognized in food models and the addition of fat in the model make ‘gurih’ taste probably has different taste from umami.
Chemical Characterization of Flour Fractions from Five Yam (Dioscorea alata) Cultivars in Indonesia Lula Nadia; M. Aman Wirakartakusumah; Nuri Andarwulan; Eko Hari Purnomo; Takahiro Noda; Koji Ishiguro
Journal of Engineering and Technological Sciences Vol. 47 No. 1 (2015)
Publisher : Institute for Research and Community Services, Institut Teknologi Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5614/j.eng.technol.sci.2015.47.1.7

Abstract

The purpose of this study was to investigate the influence of particle size on  the  chemical properties  of yam flour  in five  cultivars, yellow/YY, orange/OY, light purple/LPY, purple/PY, and dark purple/DPY. With a mesh sieve, three  flour fractions  were separated according to particle size:  small (128.6-139.7 µm), medium (228.7-257.9 µm), and large (475.4-596.3 µm). The content of moisture (6.81-11.26 %db) and lipids (4.48-9.85 %db) decreased with the increase of particle size, while proteins (4.48-9.85 %db) and carbohydrates (78.12-83.76 %db) were not influenced by particle size. Folin-Ciocalteu reagent and chlorogenic acid were used as standard to investigate the total phenolic compounds  in  the  yam  flour,  and  high-performance liquid chromatography (HPLC) was used to investigate the anthocyanin and carotene contents. It was found that there was no size influence on the content of phenolics (0.27-2.82%db), anthocyanin (2.25-15.27  mg/100g db) in LPY, PY, DPY  or  carotene (23.75-132.12 mg/100g db) in YY, OY. The differences in chemical composition were due to differences in particle size and heat treatment, but may also have been caused by the different composition of the milling process.