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Jurnal Aplikasi Teknologi Pangan
Published by Universitas Diponegoro
ISSN : 20897693     EISSN : 24605921     DOI : -
Core Subject :
Jurnal Aplikasi Teknologi Pangan aims to expose the results of fundamental and applied research in food and its related fields to scholars, students, and food applicants. The journal covers the fields of application of technology on food, i.e. biotechnology, functional food, food process, health, food related field on agribusiness and agro-technology.
Arjuna Subject : -
Articles 4 Documents
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Search results for , issue "IN PRESS" : 4 Documents clear
Formulasi Pasta Buah Merah (Pandanus conoideus Lamk) dan Tepung Ubi Jalar Mikmak (Ipomea batatas L) Lokal Wamena Untuk Produksi Saus Buah Merah Pedas Setiarto, Raden Haryo Bimo; Widhyastuti, Nunuk; Agustin, Nety; Rahmawati, Rahmawati; Wawo, Albert Husein
Jurnal Aplikasi Teknologi Pangan IN PRESS
Publisher : Faculty of Animal and Agricultural Sciences, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17728/jatp.2529

Abstract

Red fruit (Pandanus conoideus Lamk) and sweet potatoes (Ipomea batatas L) is the endemic plant that grows in the plains of Wamena, Papua. Availability is quite abundant and it has not been utilized to the maximum, so that required further processing to increase its economic value. This study aims to determine the best formulation between red fruit paste and sweet potato flour to obtain spicy red fruit sauce product with good nutritional quality and organoleptic properties. The formulation of red fruit paste and sweet potato flour was done with six levels ie A1 (100%: 0%), A2 (95%: 5%), A3 (85%: 15%), A5 (80%: 20%), and A6 (75%: 25%). The quality of red spicy fruit sauce tested is physical quality (viscosity), chemical quality (total dissolved solids and pH value), and organoleptic quality (hedonic test and hedonic quality with color, taste, aroma and consistency parameters). Based on the results of the research, the best formulation was found in A2 treatment with the ratio of red fruit paste and sweet potato flour (95%: 5%). The product of spicy red fruit sauce produced is in conformity with Standard National Indonesian (SNI) as reference SNI 01-2976-2006 about chili sauce quality requirement on total parameters of soluble solids, total bacteria, total mold, flavor, and taste.
Pengaruh Edible Coating Berbasis Pati Kulit Singkong Terhadap Umur Simpan Strawberry (fragaria ananassa) Selama Penyimpanan Muhammad Reza Sukma Dika; Ahmad Wira Wasistha; Annisa’ Sakina Aulia; Norazkya Mutiara Samudra; Desiana Nuriza Putri
Jurnal Aplikasi Teknologi Pangan IN PRESS
Publisher : Faculty of Animal and Agricultural Sciences, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17728/jatp.12622

Abstract

Buah strawberry merupakan salah satu buah klimaterik dan tergolong perishable food, kerusakan pada buah disebabkan kehilangan kandungan air pada buah dan nutrisi-nutrisi penting yang ada didalam buah seperti vitamin C. Penelitian ini bertujuan untuk mengetahui pengaruh perbedaan konsentrasi pati kulit singkong pada edible terhadap sifat fisiokimia pada buah strawbery selama penyimpanan. Desain penelitian yang digunakan adalah Rancangan Acak Kelompok (RAK) Sederhana dengan 4 level perlakuan yaitu A0 (kontrol), A1(2%), A2(4%), A3(6%) dengan 3 kali ulangan. Hasil penelitian menunjukkan bahwa penggunaan edible berpengaruh nyata terhadap kadar vitamin C, susut bobot, aktivitas antioksidan dan intensitas warna. Perlakuan terbaik didapatkan pada penambahan pati kulit singkong dengan konsentrasi 4% dengan karakteristik yaitu dapat mempertahankan penurunan aktivitas antioksidan pada hari ke-11 sebesar 91,21%, susut bobot sebesar 35,54% dan intensitas warna (b+) sebesar 8,7. Penggunaan edible coating pati kulit singkong terbukti dapat memepertahankan umur simpan buah strawberry hingga 11 hari penyimpanan, dibandingkan tanpa penggunaan edible yaitu 7 hari masa simpan.
Karakteristik Antioksidan dan Organoleptik Produk Aquaresin Bumbu Rendang pada Berbagai Rasio Ektrak Rempah Bambang Nurhadi; Daniel Abdiputra Gunawan; Siti Nurhasanah; Heni Radiani Arifin
Jurnal Aplikasi Teknologi Pangan IN PRESS
Publisher : Faculty of Animal and Agricultural Sciences, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17728/jatp.11975

Abstract

Rendang merupakan salah satu makanan khas dari Minangkabau yang cukup terkenal di berbagai daerah di Indonesia bahkan dunia. Aquaresin rendang menjadi salah satu produk turunan dari rendang, yang mudah diaplikasikan dalam industri pangan karena sifatnya yang mudah larut dalam air serta tinggi kandungan senyawa aktif. Aquaresin rendang terdiri dari campuran oleoresin dan minyak atsiri hasil dari proses ekstraksi rempah bumbu rendang. Penelitian ini bertujuan untuk mendapatkan formulasi aquaresin bumbu rendang yang dapat menghasilkan karakteristik antioksidan dan organoleptik terbaik dengan perbedaan rasio campuran oleoresin (Ole) dan essential oil (EO). Metode penelitian ini menggunakan metode eksperimental dengan analisis deskriptif dan statistik. Penelitian ini terdiri dari proses pembuatan aquaresin bumbu rendang, analisis rendemen, analisis aktivitas antioksidan dan uji organoleptik. Rendemen oleoresin dan minyak atsiri bumbu rendang sebesar 24,31% dan 1,65%. Analisa aktivitas antioksidan menggunakan metode penangkapan radikal bebas 1,1-difenil-2-pikrihidazil (DPPH) menghasilkan nilai IC50 masing-masing sebesar 43,40; 44,63; 41,60; dan 33,00 ppm. Sampel D (Ole 5% + EO 20%) memiliki aktivitas antioksidan terkuat dengan nilai IC50 sebesar 33 ppm. Uji organoleptik panelis semi terlatih menggunakan metode uji hedonik, mutu hedonik, dan deskriptif dengan atribut mutu aroma, rasa, warna, after taste, dan intensitas pedas menunjukkan bahwa, sampel C (Ole 10% + EO 15%) menjadi yang terbaik. Rendang is one of the typical foods from Minangkabau which is quite famous in various regions in Indonesia and even the world. Rendang aquaresin is one of the derivative products of rendang, which is easy to apply in the food industry because of its water-soluble properties and high content of active compounds. Rendang aquaresin consists of a mixture of oleoresin and essential oils resulting from the extraction process of rendang spices. This study aims to obtain aquaresin formulation of rendang seasoning that can produce the best antioxidant and organoleptic characteristics with different ratios of oleoresin and essential oil mixtures. This research method uses an experimental method with descriptive and statistical analysis. This research consisted of the process of making rendang spice aquaresin, yield analysis, antioxidant activity analysis and organoleptic testing. The yield of oleoresin and essential oil of rendang seasoning was 24.31% and 1.65%, respectively. Analysis of antioxidant activity using the free radical scavenging method 1,1-diphenyl-2-pichrihidazil (DPPH) resulted in IC50 values of 43.40; 44.63; 41.60; and 33.00 ppm. Sample D has the strongest antioxidant activity with an IC50 value of 33 ppm. Organoleptic test of semi-trained panelists using hedonic, hedonic quality, and descriptive test methods with attributes of aroma, taste, color, after taste, and spicy intensity showed that sample C was the best.
Pengaruh Konsentrasi Bahan Pengikat terhadap Nilai Rendemen, Kadar Air, Aktivitas Air dan Warna pada Nori Artifisial Daun Cincau Savitri Diyas Prabaningrum; Valentinus Priyo Bintoro; Setya Budi Muhammad Abduh
Jurnal Aplikasi Teknologi Pangan IN PRESS
Publisher : Faculty of Animal and Agricultural Sciences, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17728/jatp.14367

Abstract

Penelitian bertujuan untuk mengetahui pengaruh konsentrasi karagenan sebagai bahan pengikat terhadap nilai rendemen, kadar air, aktivitas air dan warna pada nori artifisial daun cincau. Rancangan percobaan dalam penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan 4 perlakuan berupa konsentrasi karagenan yaitu 0; 5; 10, dan 15% yang masing-masing diulang sebanyak 5 kali. Parameter yang diamati dalam penelitian ini adalah rendemen, kadar air, aktivitas air, warna L*a*b*, Browning Indeks (BI) dan total perbedaan warna (∆E). Hasil yang diperoleh dari penelitian ini adalah rendemen menunjukkan nilai sebesar 14,97 – 26,81%; kadar air sebesar 14,99 – 22,62%; nilai aw sebesar 0,538 – 0,560; warna nilai L* sebesar 26,48 – 27,22; warna nilai a* sebesar -0,47 sampai -0,41; warna nilai b* sebesar 8,54 – 10,37; BI sebesar 41,30 – 49,89 dan ∆E sebesar 3,73 –  4,80. Rendemen dan kadar air konsisten meningkat bersamaan dengan peningkatan penggunaan karagenan hingga 10%. Warna nilai b* dan BI nori dengan karagenan lebih rendah dibandingkan yang tanpa karagenan. Dengan demikian dapat disimpulkan bahwa penggunaan karagenan sebanyak 10% telah cukup untuk meningkatkan rendemen serta menurunkan warna kecoklatan dan kehijauan dari nori berbahan daun cincau.The Effect of Binder Concentration on Yield, Moisture Content, Water Activity and Color of Artificial Nori from Grass Jelly LeavesAbstractThe aim of this research was to study the effect of carrageenan concentration on the yield, moisture content, water activity and color of nori from grass jelly leaves. This study used a Completely Randomized Design (CRD) with carrageenan concentrations at 0; 5; 10, and 15% as the treatment. Each treatment was replicated 5 times. Yield, water content, water activity, L*a*b* color, browning index (BI) and total color difference (∆E) were observed on the nori. The results showed that the ranges of yield were 14.97 – 26.81%; water content was 14.99 – 22.62%; aw was 0.538 – 0.560; L* was 26.48 – 27.22; a* was -0.47 to -0.41; b* was 8.54 – 10.37; BI was 41.30 – 49.89 and ∆E was 3.73 – 4.80. Increase in concentration of carrageenan up to 10% affected the consistent increase in yield and moisture. The b* and BI values of nori with carrageenan were lower than those without carrageenan. It can be concluded that 10% of carrageenan was sufficient to increase the yield of and to reduce the brown and green color of nori made from grass jelly leaves.

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