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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 KONSENTRASI GELATIN DAN GULA TERHADAP SIFAT FISIKOKIMIA DAN ORGANOLEPTIK PANNA COTTA Handani, Yohana; Sutedja, Anita Maya; Trisnawati, Chatarina Yayuk
Jurnal Teknologi Pangan dan Gizi Vol 15, No 2 (2016)
Publisher : Widya Mandala Surabaya Catholic University

Panna cotta is an Italian dessert made from heavy whipping cream, milk, gelatin and sugar. The formula of panna cotta in Italia is less suitable to be applied in Indonesia because heavy whipping cream is unavailable in Indonesia and people donâ€™t like thick cream. Replacement of heavy whipping cream with light whipping cream and change in light whipping cream-milk ratio into 1:9 were done to adjust panna cotta with the preference of panelist. This affected to the concentration of gelatin and sugar should be added. The purpose of this study was to determine the effect of gelatin and sugar concentration and their interaction on the characteristic of panna cotta. The research design used was a factorial randomized block design that consists of two factors: the concentration of gelatin (1%; 1,25%; and 1,5%) and the concentration of sugar (2,5%; 5%; and 7,5%) to obtain nine combination treatment and replicated three times. Analysis of panna cotta included physical properties (color, syneresis, and texture: hardness), chemical properties (moisture content and total dissolved solids), and the sensory properties based on hedonic test (gel firmness, ease to melt, taste, ease to swallow and color). Data were analyzed using ANOVA test at Î± = 5%, if the results showed a significant effect, data were analyzed by followed by Duncanâ€™s Multiple Range Test at Î± = 5% to determine the combination treatment that gave a significant difference. The results indicated interactions between gelatin and sugar concentration provided significant effect on texture (hardness) of panna cotta. Increasing concentration of gelatin caused a decreased in moisture content, syneresis, lightness and ohue, but redness and yellowness increased. Increasing concentration of sugar caused a decreased in moisture content, syneresis, lightness and redness, but total dissolved solids and ohue increased. The treatment recommended was 1% gelatin and 7,5% sugar.

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%.

KARAKTERISTIK CAKE BERAS RENDAH LEMAK DENGAN PENGGUNAAN PROPORSI GUM XANTHAN DAN NATRIUM KARBOKSIMETIL SELULOSA (Na-CMC) Joyowiguina, Petrina; Sutedja, Anita Maya; Widjajaseputra, Anna Ingani
Jurnal Teknologi Pangan dan Gizi Vol 13, No 1 (2014)
Publisher : Widya Mandala Surabaya Catholic University

Fat content in rice Cake is 16,84% theoretically. The understanding of healthy living encourages people to reduce the amount of fat in food. Kidney beans can be used as a fat replacer. Rice Cake can be made with the addition of Na-CMC 4% and margarine substitutes by kidney beans for up to 100%. The addition of xanthan gum in combination with NaCMC will be studied to solved the rice Cake dryness. The proportion of gum xanthan and Na-CMC added to low fat rice Cake dough for 4% of the weight of rice flour. Research using a non factorial randomized block design with the treatment is proportion gum xanthan and Na-CMC 0%:100%; 10%:90%; 20%:80%; 30%:70%; 40%:60%; and 50%:50% with four replication. The proportion of xanthan gum and Na-CMC provides a significant effect on physicochemical tests that include moisture content, specific volume, hardness, cohesiveness, gumminess, chewiness at Î± = 5% and organoleptic tests that include, pore uniformity, ease beaten, softness and ease of swallow (moistness) but no significant effect (Î± = 5%) to a taste. Treatment of fat reducing which most accepted was combination of xanthan gum and Na-CMC 20%: 80%.

KARAKTERISTIK SIFAT FUNGSIONAL KACANG HIJAU KUKUS DENGAN VARIASI WAKTU PENGUKUSAN Trianto, Yoel; Sutedja, Anita Maya; Trisnawati, Chatarina Yayuk
Jurnal Teknologi Pangan dan Gizi Vol 12, No 2 (2013)
Publisher : Widya Mandala Surabaya Catholic University

Functional properties application of legumes species that including mungbean is basely affected by natural protein and starch complex structure. Steaming become one of several treatments which capable to break complex structure of starch-protein in addition to gelatinize starch and denaturate protein. This become a base of research about the effect of steaming duration on functional properties of mungbean. The factor which will be researched is steaming of mungbean that consists of six levels those are 0 minute, 1 minute, 2 minutes, 3 minutes, 4 minutes, and 5 minutes. Applied parameters include protein solubility, water binding capacity, oil binding capacity, foam forming capacity and stability, emulsion forming capacity and stability. The result reported that best treatment in several parameters consist of protein solubility, emulsion capacity and emulsion stability unsteamed mungbean (0 minute of steaming), whereas best treatment for foaming capacity is 1 minute duration of steaming and best treatment for foaming stability is 5 minutes. The best treatment for water binding capacity and oil binding capacity parameters is 3 minutes duration of steaming.

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.

PENGARUH SUBSTITUSI TERIGU DENGAN TEPUNG KACANG MERAH PREGELATINISASI TERHADAP SIFAT FISIKOKIMIA DAN ORGANOLEPTIK COOKIES Dewi, Sandra; Trsinawati, Chatarina Yayuk; Sutedja, Anita Maya
Jurnal Teknologi Pangan dan Gizi Vol 14, No 2 (2015)
Publisher : Widya Mandala Surabaya Catholic University

ABSTRACT Substitution of wheat flour with kidney bean flour can be done because both are starch-based materials. The use of kidney bean flour can reduce the use of wheat flour and increase the utilization of local food. The use of pregelatinized kidney bean flour aimed to improve the digestibility values and eliminate the starchy taste in cookies. The aim of this study was to findout the level of substitution wheat flour with pregelatinized kidney bean flour to produce cookies that can still be accepted by the panelists. The level substitution of wheat flour with pregelatinized kidney bean flour used at 0%, 10%, 20%, 30%, 40%, 50%, 60%. The results showed that the difference of substitution of wheat flour with pregelatinized kidney bean flour gave significant effect on the physicochemical properties (moisture content, specific volume, broken power, and color) and sensory properties (preference of favoring of color, broken power, mouthfeel, taste). The higher level substitution of wheat flour with pregelatinized kidney bean flour caused increasing in moisture content and decreasing in specific volume and broken power of cookies. The level substitution of wheat flour with pregelatinized kidney bean flour chosen was 30%, with the moisture content of 2,26%; specific volume 1,54 cm3/g; broken power 2652,98 g/cm; lightness 72,65; redness 8,53; yellowness 29,13; chroma 30,16; hue 73,59; and sensoric score for color, broken power, mouthfeel, taste with each score 4,31; 5,13; 4,87; and 4,79, out of score level 1 to 7 respectively.

PERUBAHAN KADAR SENYAWA BIOAKTIF DAN AKTIVITAS ANTIOKSIDAN BERAS ORGANIK HITAM VARIETAS Jawa DENGAN PENGEMAS POLIPROPILEN SELAMA ENAM BULAN PENYIMPANAN Kohartono, Gabriella; Sutedja, Anita Maya; Widyawati, Paini Sri
Jurnal Teknologi Pangan dan Gizi Vol 13, No 2 (2014)
Publisher : Widya Mandala Surabaya Catholic University

The importance of health awareness has increased so the consumption of organic products has increased. Java varieties black organic rice is one of the local organic rice grown in Indonesia. Pigmented rice contains bioactive compounds that can act as antioxidants. Rice needs to be packaged to minimize damage and facilitate the storage using polypropylene (PP) packaging. The results showed an increase in the yield, bioactive compounds, and antioxidant activities during storage. The highest yield of black rice (12.08 Â± 0.03% dry basis) was at the 4th month. Total phenol of black rice (10.55 Â± 0.29 mg Gallic Acid Equivalent/g dry basis) and total anthocyanins (0.04 Â± 0.00 mg Cyanidin-3-Glucoside Equivalent/g dry basis) was the highest at 3rd month, total flavonoids (2.10 Â± 0.11 mg Catechin Equivalent/g dry basis) at 6th month, the free radical DPPH scavenging (1.53 Â± 0.03 mg GAE/g dry basis) activity at 3rd month, and the iron reducing power (31.31 Â± 2.05 mg GAE/g dry basis) at 4th month.

PERUBAHAN KADAR SENYAWA BIOAKTIF DAN AKTIVITAS ANTIOKSIDAN BERAS ORGANIK MERAH VARIETAS LOKAL DALAM KEMASAN POLIPROPILEN DENGAN VARIASI LAMA PENYIMPANAN Monika, Pricila; Widyawati, Paini Sri; Sutedja, Anita Maya
Jurnal Teknologi Pangan dan Gizi Vol 13, No 1 (2014)
Publisher : Widya Mandala Surabaya Catholic University

The increasing of health awareness in the society motivated them to consume food that gives values in health, such as organic rice (Oryza sativa L.). Nowadays, red rice became very popular because of their healthy benefit as source of antioxidant. Red rice Saodah variety is the most developed colored rice in Sleman, Yogyakarta. The shelf life of colored rice is around six months. During storage the bioactive compounds and antioxidant activities of the red rice will be changed. One way to inhibit that changes is by using polypropilen (PP) as packaging. The results showed that storage time increased the yield, bioactive content, and antioxidant activity of red rice, but decreased the total anthocyanin. The highest yield of the red rice is in the 4th month (11.86Â±0.04%) but after that will be decreased. The highest total phenolic (21.49Â±1.21 mg GAE/g) and total flavonoid (4.38Â±0.29 mg CE/g) is in the 5th month and decreased in the 6th month. The highest iron reducing power (39.53Â±6.05 mg GAE/g) is in the 4th month and decreased in the 5th and 6th month, and free radical scavenging activity increased until the 3rd month (1.81Â±0.16 mg GAE/g) and after that will be decreased.

KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK SOSIS AYAM DENGAN PROPORSI KACANG MERAH KUKUS DAN MINYAK KELAPA SAWIT Prijambodo, Octavia Miraclania; Trsinawati, Chatarina Yayuk; Sutedja, Anita Maya
Jurnal Teknologi Pangan dan Gizi Vol 13, No 1 (2014)
Publisher : Widya Mandala Surabaya Catholic University

Chicken sausage processing did by reducing fat (palm oil) and substituted with fat replacer, fat mimetics type such as steamed red bean. The research aimed to determine the effect of the proportion of steamed red beans and palm oil to physicochemical and sensory characteristics of chicken sausages. The research design used a randomized block design, single factor. The factor is proportion of steamed red bean and palm oil which consists of six levels 0%:100%, 20%:80%, 40%:60%, 60%:40%, 80%:20% and 100%:0% with four times repetition. Increased proportion of steamed red bean and palm oil will increased the moisture content, hardness, gumminess and chewiness, but decreased juiciness, springiness and sensory properties of chicken sausage. The research resulted that proportion of steamed red bean and palm oil do not affect the cohesiveness and adhesiveness of chicken sausages. The proportion of steamed red bean and palm oil which acceptabled was 40%:60.

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