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PENGARUH KONSENTRASI ASAM JAWA (Tamarindus indica L.) TERHADAP SIFAT FISIKOKIMIA DAN ORGANOLEPTIK LEATHER PULP KULIT PISANG KEPOK-ASAM JAWA Purnomo, Lupita; Surjoseputro, Sutarjo; Setijawati, Erni
Jurnal Teknologi Pangan dan Gizi Vol 17, No 1 (2018)
Publisher : Widya Mandala Surabaya Catholic University

Kepok banana (Musa paradisica L.) is a type of banana that is widely used for further processing. One part of banana that can be used is the peel. In banana peel there is a high enough of pectin (10-21%), therefore banana peel can be used as raw material on the leather. The fruit letaher is a thin sheet-shaped sweeter with a thickness of 2-3 mm, and has a water content of 10-25%. Fruit leather is good to have a slightly tough, compact texture also has a plasticity known by the gel system that is formed due to pectin, sugar and acids. Banana peel has a weakness, that is less attractive color (pale white) and it tasted bland, so on the making is necessary to add other materials, tamarind. Tamarind (Tamarindus indica L.) has a brownish- yellow flesh color and taste very sour. The sour taste is caused by tartaric acid, which is the main component of tamarind.This study aims to determine the effect of concentration on the physicochemical properties and organoleptic of kepok banana pulp-tamarind leather. The design of the study is a randomized block design (RAK) non-factorial with one factor and seven- level treatment, the concentration of tamarind written by 10%, 15%, 20%, 25%, 30%, 35%, and 40% with four replications. Kepok banana pulp- tamarind leather generated testing the water content, pH, texture (hardness), and organoleptic test covering the taste, texture and color. The test data will be analized using ANOVA (Analysis of Variance) at Î± = 5% and continued using Duncan Multiple Range Test (DMRT). The addition of tamarind increased the value of water content and texture (hardness), while the pH and color values (lightness, redness, and yellowness) decreased. The best concentration of tamarind was at 25%, which had pH 3,12, water content 11,79%, hardness 0,23 kg/s, lightness 42,33, Redness 17,61 and yellowness 23,33, and panelist sensory score of color (5,96), texture (5,94), and flavor (6,05) respectively with scoring 1-7.

PENGARUH PROPORSI GULA PASIR DAN GULA AREN PADA KARAKTERISTIK CREAMCHEESE CAKE SETELAH SATU MINGGU PENYIMPANAN BEKU Erlienawati, Tabitha Christina; Suseno, Thomas Indarto Putut; Setijawati, Erni
Jurnal Teknologi Pangan dan Gizi Vol 16, No 2 (2017)
Publisher : Widya Mandala Surabaya Catholic University

Creamcheese cake is an innovation of chiffon cake that has sweet taste, soft, light, soft texture and moist characteristics. Creamcheese cake stored in a frozen storage will have a tougher texture and more rough. Tough and rough texture is influenced by sugar, so it needs to be added alternative ingredients to improve creamcheese cake texture. Palm sugar is a tradisional sugar that can be used as an ingredient in cakes. Palm sugar contains invert sugar more than sugar, so creamcheese cake still has a soft texture and moist. The proportion of sugar and palm sugar can be affected in several factors of creamcheese cake, including the physicochemical and organoleptic properties of creamcheese cake product. The methodology of this research is a randomized block design (RBD) with one factor, that is the proportion of sugar and palm sugar (P), which consists of seven levels 100%:0% (P1), 95%:5% (P2); 90%:10% (P3); 85%:15% (P4); 80%:20% (P5); 75%:25% (P6); dan 70%:30% (P7) of sugar used. Repetition of the experiments are carried out four times. The proportion of sugar and palm sugar effected the water content, specific volume, texture (hardness, cohesiveness, gumminess, springiness), color, and organoleptics (color, taste, softness, moistness, pore uniformity). The increasing of the proportion of palm sugar could increase the value of water content, hardness, cohesiveness, gumminess, redness and decrease the value of specific volume and lightness, yellowness, and chroma. The best treatment that determined by spider web method in creamcheese cake is the proportion of sugar and palm sugar 95%: 5% which had moisture content value 34.59%,specific volume 1.7381 cm3 / g, hardness 1457.684 g, cohessiveness 0.311, Gumminess 455.048, springiness 0.527 g, and favorite panelist level of taste parameter 6.6444, color 6.222, softness 7.2000, moistness 6.8667, and pore uniformity 6.9111 with score 1-9 as standard, creamcheese cake with the proportion of sugar and palm sugar 100%: 0% is considered as control.

PENGARUH KONSENTRASI PERENDAMAN KALSIUM LAKTAT TERHADAP SIFAT FISIKOKIMIA MASHED SWEET POTATO POWDER Catherina, Cynthia Inneke; Surjoseputro, Sutarjo; Setijawati, Erni
Jurnal Teknologi Pangan dan Gizi Vol 15, No 2 (2016)
Publisher : Widya Mandala Surabaya Catholic University

The shortcomings of mashed sweet potato powder are low rehydration strength, and is sticky after being rehydrated, so there is a need to add calcium lactate. Calcium lactate is a food additive that is flavourless and functions as a texture former and thickening agent. Ca2+ ions will bind the polysaccharides, forming an egg box which can bind water, improving rehydration and reducing free water in the product so that it does not becomes sticky. The study design used is non-factorial RBD (randomized block design). Other factors studied were concentration of calcium lactate consisting of 7 (seven) standards of treatment in the form of 0% (w/v); 0,25% (w/v); 0,50% (w/v); 0,75% (w/v); 1% (w/v); 1,25% (w/v); 1,5% (w/v), with a repetition rate of 4 (four) times. Parameters tested include the physiochemical nature: water content, Î±w, colour, and water absorption. Data was analysed by ANOVA (Analysis of Variance) at Î± = 5% then continued with Duncan's Multiple Range Test at Î± = 5% to determine which treatment has a significant difference. An increase in calcium lactate concentration significantly affects water content, aw, water absorption, and colour (lightness, redness, yellowness, and hue) but has no significant effect on chroma. Higher calcium lactate usage will lower water content, aw, yellowness, hue scores but raise lightness, redness, and water absorption. Results showed the best treatment is calcium lactate concentration of 1% with a water content of 7,74%, aw 0,52, water absorption 440,00%, lightness 74,97, redness 12,28, yellowness 26,23, chroma 28,78 and hue 64,92.

PENGARUH KONSENTRASI AGAR TERHADAP KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK SELAI LEMBARAN APEL ANNA DAN ROSELLA Jaya, David Putra; Suseno, Thomas Indarto Putut; Setijawati, Erni
Jurnal Teknologi Pangan dan Gizi Vol 16, No 2 (2017)
Publisher : Widya Mandala Surabaya Catholic University

Anna apple and rosella jam is defined as jam which is made from sugar, Anna apple, and rosella. This product has a potential to be developed in slice form. The benefits of Anna apple and rosella jam slice are more practical to prepare, carry, stored, and minimize the risk of food contamination. Anna apple and rosella jam slice has compact texture, glossy and is not sticky on its package. Addition of hydrocolloid like agar is solution to get the desired slice jam characteristics. Use of agar can affect physicochemical and organoleptic Anna apple and rosella jam slice, therefore a research is needed to know the effects of agarâ€™ s concentration. The methodology of this research was a randomized block design (RBD) with one factor, that is the concentration of agar (P), which consists of six levels 0.6% (P1); 0.7% (P2); 0.8% (P3); 0.9% (P4); 1.0% (P5); and 1.1% (P6) of Anna apple rosella pure. Repetition of the experiments were carried out four times. Agar concentration difference affected moisture content, pH, hardness, cohesiveness, adhesiveness, and organoleptic score (firmness). Higher concentration of agar caused a declined on moisture content and syneresis level, on the other hand hardness, adhesiveness, cohesiveness, and pH increased. Anna apple and rosella jam slice color was purplish red (L between 26.6-27.4; a* between 2.5-3.1; b* between 0.2-0.6; C between 2.5- 3.0; dan Â°h between 5.3-11.0Â°). Best concentration of agar was 1.0% which had moisture content 39.30%, pH 3.69, hardness score 965.221 g, cohesiveness 0.346, adhesiveness score -554.336 g.s, phenolic content 1183.6163 mg GAE/100 g, with sensory score of taste 4.9847, color 5.4659, and firmness 5.5306 with standard score 1-7.

PENGARUH PENAMBAHAN TEPUNG MENJES TERHADAP SIFAT FISIK DAN ORGANOLEPTIK NUGGET AYAM Yahya, Ellen; Suseno, Thomas Indarto Putut; Setijawati, Erni
Jurnal Teknologi Pangan dan Gizi Vol 12, No 2 (2013)
Publisher : Widya Mandala Surabaya Catholic University

Chicken nugget is a processed chicken product, cooked made from a mixture of ground chicken meat were given coating, with or without the addition of other ingredients and permitted food additives. Chicken nuggets are a popular food product, but chicken nugget has the disadvantage that has a low fiber content. Lack of fiber content can be improved by adding menjes flour on chicken nuggets. Menjes flour have a high fiber content, which is 61.55%, has a savory flavor, widely available and affordable price. The design of the study is a randomized block design (RBD) with one factor, seven level of menjes flour concentration of 0%, 1.5%, 3%, 4.5%, 6%, 7.5% and 9 % with three times repeated. Parameter study include WHC, pH, moisture content, fiber content, texture (hardness, springiness, cohesiveness, fractubility, gumminess and chewiness), and product preferences in organoleptic (juiceness, texture and flavor). The data will be analyzed by Analysis of Variance (ANOVA) at Î± = 5% and further testing is test DMRT (Duncan's Multiple Range Test) at Î± = 5% when there are significant differences between treatments. The result showed that the difference variation in addition of menjes flour was significantly affected (Î± = 5%) against moisture, WHC, texture (hardness and cohesiveness). Variation in addition of menjes flour also significantly affected to product organoleptic including flavor, texture, and juiceness. Larger addition of menjes flour increasing moisture content and hardness, but decreasing WHC, cohesiveness and panelist preference. The best treatment was obtained at addition 1.5% menjes flour with 160% WHC, 55.82% moisture content, 9534.204 g hardness, 0.637 cohesiveness, and 2.09% dietary fiber.

PENGARUH KONSENTRASI AGAR BATANG TERHADAP KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK SELAI LEMBARAN APEL ROME BEAUTY Sinaga, Gede Tuahta Sisean Marojohan; Suseno, Thomas Indarto Putut; Setijawati, Erni
Jurnal Teknologi Pangan dan Gizi Vol 17, No 1 (2018)
Publisher : Widya Mandala Surabaya Catholic University

Rome beauty apple jam slice is defined as a modified apple jam into apple jam in a slice form (jam slice) with the main raw materials include apples, sugar, water, citric acid, agar, and HPMC. The advantages of the apple jam slice is more practical because it has the shape and size of the slices that have been adapted to the shape of bread making it easy to prepare. Characteristics of the slice jam is a slice-shaped compact, plastic, and not sticky when removed from the packaging. Production of apple jam slice needs addition of gelling agent (agar and HPMC) to form solid texture. The addition of agar bar can affects Apple jam sliceâ€™s characteristics, therefore it is necessary to study the effect of the concentration of agar bar. The methodology of this research is a randomized block design (RBD) with one factor, that is the concentration of agar bar (P), which consists of six levels (0.15% (P1); 0.30% (P2); 0.45% (P3); 0.60% (P4); 0.75% (P5); and 0.90% (P6)) of puree apples used. Repetition of the experiments are carried out four times. Difference concentration of addition agar bar affect moisture content, texture (hardness, adhesiveness, and cohesiveness), and texture organoleptic parameter. Increasing concentration of agar bar caused a decreased of moisture content, syneresis level, and lightness also increased of hardness, adhesiveness, and cohesiveness. Increasing agar bar concentration was not affect taste and color organoleptic. The color of apple jam slice was yellow-red. Best treatment of apple jam slice was addition of 0.60% agar barwhich had moisture content 38.33%, pH 4.36%, hardness 2202.868 g, adhesiveness -1420.147 g.s, cohesiveness 0.143, total dietary fiber 2.58%, also sensory score taste 5.1719, color 4.7526, and texture 5.6518 with score 1-7 as standart.

PENGARUH PENAMBAHAN SORBITOL TERHADAP KARAKTERISTIK FISIKOKIMIA EDIBLE FILM BERBAHAN DASAR PATI GANDUM Riyanto, Diva Nathania; Utomo, Adrianus Rulianto; Setijawati, Erni
Jurnal Teknologi Pangan dan Gizi Vol 16, No 1 (2017)
Publisher : Widya Mandala Surabaya Catholic University

The usage of plastics as food packaging is very widely used in Indonesia. Plastic is a packing material which still dominates because as a good barrier properties against oxygen, carbon dioxide and water vapor. The weakness of this plastic is its non biodegradable characteristic so to overcome this problem, an alternate packaging material is developed by making the packaging biodegradable and edible. Wheat starch granule has a lipid amount of 0,7 to 1,4%, wheat starch has amylose content quite high at 25%. The existence of lipid which will tend to complex with the amylose of the starch and reduce its water-binding capacity. This study aimed to determine the effects of sorbitol on the physicochemical characteristics of the edible film. This study uses a mathematical data analysis regression which consists of a single factor, the addition of sorbitol concentration factor with seven levels of treatment: 1%; 1,2%; 1,4%; 1,6%; 1.8%; 2%; 2,2% (w/w). Edible film has water content 5.7 - 11.46% ; percent elongation 2,56 - 11,94% ; percent of dissolution 39,14 â€“ 64,04% ; water vapor permeability 5,49 x 10-9 â€“ 1,67 x 10-9 g/m.h.Pa, and tensile strength 132,04 â€“ 339,15 kg/cm2.

PENGARUH KONSENTRASI BUAH JAMBU BIJI MERAH TERHADAP SIFAT FISIKOKIMIA DAN ORGANOLEPTIK FRUIT LEATHER PULPKULIT DURIAN - JAMBU BIJI MERAH Putro, Candra Adi; Surjoseputro, Sutarjo; Setijawati, Erni
Jurnal Teknologi Pangan dan Gizi Vol 14, No 2 (2015)
Publisher : Widya Mandala Surabaya Catholic University

Fruit leather can be made from the pulp of durian skin. Making fruit leather pulp of durian skin has a weakness that has no taste and flavor as well as color less attractive so that material needs to be added with a strong flavor and color from the outside. One of them is with the addition of guava fruit. The concentration guava red give you different characteristics of texture, color, and flavor leather is produced. The research was done to determine the effect of concentration red guava on physicochemical and organoleptic leather pulp of durian skin red guava. The research design used was the RAK (Random Design Group) non factorial factors examined were the concentration red guava that consists of 6 (six) in the form of 10% (b/b); 20% (b/b); 30% (b/b); 40% (b/b); 50% (b/b); 60% (b/b), and repeated treatment level as many as four (4) times. The parameters tested included the physicochemical (moisture content, aw, texture (flexibility), pH, and color) and organoleptic (a fondness for taste, texture, and color). The use of red guava increased aw, moisture content, texture (flexibility), redness, on the other hand decreasing the value of pH, lightness, and yellowness of leather. The best concentration of red guava was at 40% which had pH 3.16, aw0.60, moisture content 17.35%, texture (flexibility) 36.73 N/s, lightness 43.36, redness 26.21, and yellowness 21.35 with sensory scores for flavor, texture and color were 4.59, 4.58, and 5.24 respectively with scoring 1-7.

PENGARUH VARIASI KONSENTRASI NaCl PADA TAHAP PENCUCIAN TERHADAP SIFAT FISIKOKIMIA SURIMI-BASED PRODUCT AYAM BROILER Hardyawan, Stevanus; Matoetina, Maria; Setijawati, Erni
Jurnal Teknologi Pangan dan Gizi Vol 11, No 2 (2012)
Publisher : Widya Mandala Surabaya Catholic University

Surimi-based product is a white meat protein extract based products. The protein was obtained from washing process where the kind of protein fraction depends on the type and concentration of the solution washing. Therefore need to study the influence of NaCl concentration used in washing process on the physicochemical properties. This study used a randomized block design with surimi-based product NaCl concentration (PN) consists of 6 level 0.1; 0.2; 0.3; 0.4; 0.5; and 0.6%, which was repeated three times. The parameters was the physicochemical properties of surimi-based product consist of the gel quality (gel strength and folding test), thaw-drip, water holding capacity, water content. The effects were analyzed uses ANOVA followed by DMRT for the one that save significant effect. The results showed that the NaCl concentration gave significant effect to the water content and water holding capacity of meat porridge II, gel strength and folding test of surimi-based product. The higher concentration of NaCl the lower water content of the meat slurry II (82.6418% - 74.4874%), water holding capacity of meat slurry II (71.4175% - 59,4225%), gel strength (3851.082 g.s - 2381.608 g.s) and folding test (15382.186 g.s - 26955.768 g.s), but the higher the thaw-drip (2,0583% - 5,3603%) . Gel strength and folding test graph were quadratic curve. The increase concentration of NaCl in the washing stages reduce the water binding capacity of the protein because of leaching in washing solution so that the reduced strength and elasticity of chicken surimi-based products.

KARAKTERISTIK EDIBLE FILM DARI TAPIOKA DENGAN PENAMBAHAN GELATIN ., Rosalyn; Utomo, Adrianus Rulianto; Setijawati, Erni
Jurnal Teknologi Pangan dan Gizi Vol 15, No 1 (2016)
Publisher : Widya Mandala Surabaya Catholic University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33508/jtpg.v15i1.1366

Packaging on the market is generally made of plastic. Plastic polymers have several weaknesses, such as, causing contamination through transmission of monomers from the plastic to the packed material and especially the disability of the packaging to be degraded by nature (non-biodegradable) that can cause pollution to the environment. One of the alternatives to overcome this problem is to make both easy to degrade by nature and safe to be eaten packaging. The raw material for making edible film is tapioca. Tapioca has economic advantages, a renewable resource, and is able to provide the flexibility and transparency of the edible film. However, edible film made of tapioca alone still has a few weaknesses, which are easy to tear and less strength to withstand loads that can be overcame with the use of gelatin. This research uses data analysis in the form of a mathematical model consisting of one (1) factor, namely the addition of gelatin concentration. Each treatment is repeated three (3) times, so there are 21 experimental units. The parameters to be tested are water content, Water Activity (Aw), tensile strength, and percent elongation. The data obtained from each test will be analyzed by finding a mathematical model using regression analysis. The water content of edible film ranges from 12.34% - 12.75%. aw edible film ranges from 0.529 to 0.573. Edible film tensile strength ranging from 46.6 kg / cm 2 - 374,21kg / cm 2. Percent elongation of edible film ranges between 4% - 13%.

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