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Suprijono, Maria Matoetina
Widya Mandala Catholic University Surabaya
Computer Science & IT

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STUDI PENGGUNAAN KALSIUM KARBONAT ATAU TRIKALSIUM FOSFAT DAN KONSENTRASI AGAR TERHADAP SIFAT FISIKOKIMIA DAN ORGANOLEPTIK SOYGURT BERKALSIUM TINGGI Josaphat, Grace Evekyn; Kuswardani, Indah; Suprijono, Maria Matoetina
Jurnal Teknologi Pangan dan Gizi Vol 13, No 1 (2014)
Publisher : Widya Mandala Surabaya Catholic University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (0.036 KB) | DOI: 10.33508/jtpg.v13i1.1500

Abstract

Soymilk has beany flavor and lack of calcium content which can be improved by fermentation of soymilk becoming set soygurt and calcium fortification using calcium carbonate or tricalcium phosphate. The differences of calcium salts may affect the soymilk colloid system, therefore it needs a stabilizer, for example agar. Then, a study of the use of calcium salts and appropriate agar concentration to produce a high calcium set soygurt is needed. The experimental was Randomized Block Design using factor Agar Concentrations on (A): 0,0% (0); 0,1% (1) and 0,2% (2) nested to the of Calcium Salts: Calcium Carbonate (C) and Tricalcium Phosphate (F). Parameters observed were syneresis, calcium content, and sensory characterisitics (preferences to texture and taste of the soygurt). The complement analysis were pH, acidity and protein content of soygurt. The data were analyzed using ANOVA at α = 5%, continued by DMRT test to determine the level of treatment that gives the significant effects. The result show significant difference of agar concentrations nested to the calcium salts gave significant effects to texture & taste of soygurt, but no siginificant effect to calcium content and syneresis of soygurt. Soygurt with 0,0% concentration of agar gave the highest score of texture preference at both kind of calcium salts. Agar concentration at 0,1% and 0,2% gave no significant difference on texture. Kind of calcium salts gave significant effect on taste preference on which soygurt with Tricalcium Phosphate gave higher score than Calcium Carbonate. The preference of taste of soyghurt treated with Tricalcium Phosphate was higher than The Calcium Carbonate, showed by score 4.3-4.4 compared to 3.2-3.8, on scale 1-7.
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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (303.569 KB) | DOI: 10.33508/jtpg.v12i1.1476

Abstract

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 α = 5% then continued with Duncan Multiple Range Test α = 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 – 28,6 mg GAE/ g chocolate powder. Total flavanoid content was 18,8 – 27,4 mg CE/g chocolate powder and 36,0 – 47,3 mg ECE/g chocolate powder. Cacao’s antioxidant capacity to reduce Fe3+ to Fe2+ was 136,2 – 168,5 mM Fe(II)/L.
PENGARUH VARIASI KONSENTRASI GULA PASIR PADA PEMBUATAN SUWAR SUWIR DARI TAPE SUKUN TERHADAP PENERIMAAN KONSUMEN Nugerahani, Ira; Suprijono, Maria Matoetina; Lianawati, Lianawati
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.v5i1.2383

Abstract

"Suwar-suwir" is an intermediated moisture food commonly produced from traditional fermented cassava and it is very famous in East Java. In some areas "suwar-suwir" is made of fermented breadfruit ("tape sukun"). Suwar-suwir prepared by adding cane sugar to the fermented cassava and heating it, and then dehydrating. The addition of high concentration of cane sugar caused crystallization due to heating, and this influenced the sensory properties of the products. Finding the proper concentration of cane sugar should solve this problem. A Randomized Group Design was determined with a single factor i.e. concentration of cane sugar consist of six levels concentration as follows: 80%, 90%, 100%, 120% and 130%, respectively. The parameters including appearance, hardness, and taste were measured. The research result showed that there was significantly among treatments to all parameters. "Breadfruit Suwar-suwir" contains 100% of cane sugar was the best product.
PERAN JENIS DAN KONSENTRASI KOAGULAN PADA KARAKTERISTIK TAHU DAN TINGKAT PENERIMAAN KONSUMEN Widjajaseputra, Anna Ingani; Widyastuti, Theresia Endang Widoeri; Suprijono, Maria Matoetina; Trisnawati, Chatarina Yayuk
Jurnal Teknologi Pangan dan Gizi Vol 19, No 2 (2020)
Publisher : Widya Mandala Surabaya Catholic University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33508/jtpg.v19i2.2871

Abstract

The supply of soybean varieties with certain specification is still a problem for the tofu industry, so it needs to be resolved, one of which is the selection of capable coagulant. This research aimed to study the effect of different of coagulants (CaSO4 , CaCl2 , and MgCl2) and the concentration [0.4 % ( w / v ) and 0.5 % ( w / v )] to the characteristics of fresh tofu and its consumer acceptance.The tofu characteristics especially water holding capacity and gel strength could determine the tofu yield and texture parameters. Based on the research result, it showed that different types of coagulant have specific characteristics such as rate of coagulation and water entrapment capacity. Coagulant concentration of 0.5 % on all types of salt coagulant was used in this study showed the effect of decreasing the water holding capacity of the curd. Salt concentration of 0.5 % provided more formed cross-link so that the structure to be too compact. Higher protein content was obtained at concentration of 0.5 % for the same type of coagulant, but it was not followed by significant difference of texture. Based on sensory evaluation data, it can be concluded that CaSO4 0.4 % produced the most preferred product. The usage of MgCl2 0.4% can be recommended beside of CaSO4 0.4 %.
Co-Authors Anna Ingani Widjajaseputra Halim, Florentin Yunita Josaphat, Grace Evekyn Kuswardani, Indah Lianawati Lianawati Nugerahani, Ira Trisnawati, Chatarina Yayuk Widyastuti, Theresia Endang Widoeri Yustinus Marsono