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INDONESIA
Jurnal Teknologi Pangan
Published by Universitas Pembangunan Nasional Veteran Jawa Timur
ISSN : 19784163     EISSN : 26545292     DOI : -
Core Subject : Science, Agriculture,
Agriculture, Biological Sciences & Forestry Computer Science & IT
Jurnal Teknologi Pangan is one of Food Technology Journal in Indonesia managed by Department of Food Technology at UPN Veteran East Java. This journal has been published since 2007 and registered with ISSN 1978-4163, ISSN 2654-5292 (Online). Recently, Jurnal Teknologi Pangan begin to be upload ine-journal of UPN Veteran Jatim and will be one of the e-jpurnals that can be read by every people all over the world.
Arjuna Subject : -
Articles 201 Documents
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IDENTIFIKASI POLIFENOL PADA KULTUR IN VITRO KALUS Camellia sinensis UNTUK BAHAN MINUMAN FUNGSIONAL Basuki, Sutini
REKAPANGAN Vol 6, No 1 (2012): REKAPANGAN
Publisher : UPN VETERAN JAWA TIMUR

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Abstract

Polyfenol  included  secondary  bioactive  metabolite  had  a  function  to  reduce  degenerative syndrome. Polyfenol contained in tea act as bioactive syntesis from hydroksil part and could be act as functional drinking and  control human organ as biological metabolism. Problem in  gain polyfenol productfrom tea plantation / camellia sinensis L  for intance : depent on season, need  a large area for  cultivication,  and  low  contain  for  productivity.For  thesepurpose  there  were  main  idea  to ncrease polyfenol  productivity  by  mean  of  in  vitro  culture  technique.  These  technique  could  reduce  all problem  above.  The  main  purpose  of  these  research  were  to  find  production  technique  by  mean callus  culture.    Method  to  gain  the  purose  were  :  (1)  callus  induction  by  cultify  part  of tea  leaves  in many variance  grown culture , (2)  Sub culture callus  using same culture  media  as callus   induction (3)  Morphologycal  check  for  callus  (4)  Kualitative  analisys  callus  polyfenol.Result  of these  research were  callus with hand time retention (tR) on High Performace Liquid Chromatography for 14 minutes with a same time of standart poyfenol.  Polyfenol had potential to support  the retention of functional beverage.Key words : Polyphenols,  in vitro culture of  callus , Camellia sinensis
PEMANFAATAN TEPUNG BUAH LINDUR (Bruguiera gymnorrhiza) DALAM PEMBUATAN CRACKERS DENGAN PENAMBAHAN GLUTEN Sarofa, Ulya; Yulistyani, Ratna; STP, Mardiyah
REKAPANGAN Vol 6, No 1 (2012): REKAPANGAN
Publisher : UPN VETERAN JAWA TIMUR

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Lindur flour is made from  basic materials lindur fruit which  has the advantage  of the source of carbohydrate, high fiber, and mineral  content.  Making crackers with lindur fruit done proportion of lindur flour and wheat  flour whereas added gluten.The  Study aims to determine  the  effect  of the proportion  of wheat  flour: wheat gluten fruit lindur to the  physical, chemical and organoleptic lindur crackers. Research design used Completely  Randomized Design comprised two factors, factor I  is the proportion of wheat flour: flour lindur (70:30, 60:40, 50:50%) and factor II is the addition of gluten (10%, 12%, 14%). The results showed that the best treatment found  in the proportion treated flour: flour lindur 70:30 (%) and the  addition  of 14% gluten, which produces fruit crackers lindur to yield 64.800%, 3.4483% water  content, protein  content  of  9.7446  %, crude  fiber  content  of  2.5224%, 17.1463 amylopectin content, the fracture (texture) 0.2805 (N/cm2) and organoleptic tests, including a sense of 3.95 / neutral, color 4.2 / like, the texture of 4 , and aroma 3/like 3.7 / neutral.keywords: Bruguiera gymnorrhiza, crackers, gluten
PENGARUH PENAMBAHAN PATI JAHE HASIL SAMPING PEMBUATAN JAHE INSTAN PADA MUTU KUE KERING Hartati, M. E
REKAPANGAN Vol 6, No 1 (2012): REKAPANGAN
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The  study aims to determine  effects  of  the  adddition  of    ginger  starch  byproduct  from  instant ginger  production  on  cookies  quality  produced. Research    carried  out  by using a  mixture of  85  % flour and 15 % starch ginger (treatment A), a mixture of flour 80 % and 20 % starch ginger (treatment B) and a mixture of 75 % flour and 25 %  starch ginger (treatment C) From the results showed that the mixture  of  flour and ginger starch byproduct of  making instant  ginger did  not significantly  affect the  color, flavor  and texture  of the  resulting cookies, while  the aroma of real  effect. Treatment  of a mixture  of flour  and ginger starch byproduct of  making instant  ginger cookies are preferred for the consumer is in treatment C, with chemical  and microbiological test  results on  average were: water content of 1.79% w / w, ash content 0.97 % w / w, protein 7.89% w / w, Total Number Plate 6.9 x102 colonies / g. While  the  results  of organoleptic  tests averaged: color 3.20 (usual), taste 3.70 (like), aroma 3.90 (like) and texture 3.80 (like).Keywords: ginger starch, cookies
PENGARUH PENAMBAHAN LESITIN TERHADAP KUALITAS PERMEN COKLAT SELAMA PENYIMPANAN PADA SUHU KAMAR Moeljaningsih, Ir
REKAPANGAN Vol 4, No 1 (2010): REKAPANGAN
Publisher : UPN VETERAN JAWA TIMUR

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Abstract

Tujuan  dari penelitian  ini  adalah  untuk  mengetahui  pengaruh  penambahan  lesitin terhadap kualitas permen coklat / soft candy coklat selama penyimpanan pada suhu kamar. Penelitian  ini  menggunakan  Rancangan  Acak  Langkap  (RAL)  faktor  tunggal. Perlakuan  yang  digunakan  adalah  penambahan  lesitin  0%  ,  0,3%  ,  0,5%  ,  0,7%    dan  0,9% dengan variabel tetap penambahan susu skim 1%.  Hasil  penelitian  menunjukkan  bahwa  perlakuan  terbaik  adalah  penambahan  lesitin 0,7%  ,  dimana  setelah  penyimpanan  8  minggu  pada  suhu  kamar  terdapat  kenaikan  sebagai berikut  : kadar  air  1,27%,  kadar  protein  3,42%,  kadar  lemak  37,78%,  kadar  sakarosa  52,85% dan total kapang 20 koloni/g. Uji organoleptik pada minggu ke 0,  menghasilkan nilai rasa 4,72 (suka) ; tekstur 3,50 (suka) ; aroma 3,90 (suka) dan kenampakan warna 3,00 (biasa).Kata kunci : lesitin, permen coklat / soft candy coklat.
MIE DARI TEPUNG KOMPOSIT (TERIGU,GEMBILI (Dioscorea esculenta), LABU KUNING) DAN PENAMBAHAN TELUR STP, MP, Rosida; W, Rizky Dwi
REKAPANGAN Vol 6, No 1 (2012): REKAPANGAN
Publisher : UPN VETERAN JAWA TIMUR

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Noodles is a very popular food product which is liked by many people. The rare of wheat as a raw  material  of  noodles  in  Indonesia  caused  the  research to  use  composite  flour  (wheat  flout, Gembili  flour,  and  pumpkin  flour)  to make  dried  noodles.The  aim  of this  research  was to determine the effect of the proportion of wheat flour: gembili flour and the addition of eggs to the quality of dried noodles.This research  used Completely Randomized Design (CRD) factorial pattern with 2  factors and 3 times repetition. Factor I was the proportion of wheat flour: gembili flour (80:20, 70:30, 60:40). Factor I was the  addition  of eggs (15%, 20%, and  25%). The  best treatment is the  proportion  of wheat  flour: gembili flour (70:30) and the  addition  of eggs 20% which produces dry noodles with 8.7966% of moisture content, 10.8588% of protein content, 58.8260% of starch content, 25.0062% of elasticity,  52.7117%  of   water  rehydrating  capacity,  2.8803% antioxidant  activity,  total  score  of texture preference  (86), color preference ( 82) and taste preference (71).Keywords : noodles, gembili, wheat, pumpkin, egg
Pembuatan Selai Salak (Salacca edulis reinw) : Kajian Dari Penambahan Natrium Benzoat Dan Gula Yang Tepat Terhadap Mutu Selai Salak Selama Penyimpanan Hartati, Endang Nur; Rahayuningsih, Tri; Feriyani, Nike Vinda
REKAPANGAN Vol 3, No 1 (2009): REKAPANGAN
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This research aimed to define a proper concentration of preservative and sugar added for “selai salak” storage-life. This research used random block design which was containing two factors treatment with three (3) times repeating. First factor was the concentration of preservative (A1 = 0%, A2 = 0,05% and A3 = 0,1%). Second factor was concentration of sugar (B1 = 55% and  B2 = 75%. It will be analysed at first day and 30th day. The parameters would be analysed were water contain and sum micro-organism, also hedonic test.    The result showed that the best alternative processing of A1B2 (0%  natrium benzoat and 75% sugar) with pay off 21,91 based on product quality (water contain, sum micro-organism and hedonic test).Key words: ‘selai salak’, preservative, polyethylene, polypropylene and vacuum
Deamination of lysine in soy sauce by reaction with active carbonyl compounds produced by Maillard reaction Rosida, Dedin F
REKAPANGAN Vol 3, No 1 (2009): REKAPANGAN
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The development of a brown colour during the thermal treatment of many foods, such  as  coffee,  roasted  beef, soysauce  or  evaporated  milk,  mainly  originates  from interaction  between  reducing  carbohydrates  and  amino  acids,  known  as  the Maillard reaction. It is commonly known at present that one of the causes of changes in colour, aroma,  flavor  and  nutritional  value  of  food  products. The Maillard  reaction  involves condensation, dehydration and polymerization.  As a result of this complex reaction, a variety of by products, intermediates and brown pigment. An  amino-carbonyl  reaction  in  soysauce  yielded  a  rapid  brown  coloration.  An apparent  decrease  in  the  free  amino  group,  determined  by  the  TNBS  method,  was observed  to  be  associated  in  parallel  with  the  brown pigment  formation  by  UV-Vis spectrum,  amino  acids  by  HPLC,  Protein  content  by  Lowry  method,  pH  and  reducing sugar. “Moromi”, moromi with heating and soysauce were examined to effect Maillard reaction.  The  positive  effect  of  sugar  on  browning  suggested  that  lysine  content decreased from 1.18% to 0.69%, free amino group decreased from 3.16 mg/ml to 2.27 mg/ml  and  their  UV-Vis  spectrum    in range  400  nm.  These  results  indicate  that ε-amino  group  of  lysine  in  protein  could  easily  be  determined  by  the  amino-carbonyl reactionKey words : Maillard reaction, soysauce, brown pigment, lysine
KAJIAN PENAMBAHAN TEPUNG TAPIOKA DAN KUNING TELUR PADA PEMBUATAN BAKSO DAGING SAPI Basuki, Enny Karti; Latifah, Ir.; Wulandari, Ika Emi
REKAPANGAN Vol 6, No 1 (2012): REKAPANGAN
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ABSTRACT Meat ball is one of the emulsion food. Meat ball dough is oil in water emulsion made from fat and water mixed in colloid phase, with protein as emulsifier. Research aim on the effect of cassava flour (binder) and yolk addition  on the quality of meat ball has been conducted.  This research used Factorial  Randomized  Design  consisting  of  two  factors and  two  replications.  The  first  factor  is  yolk addition (20, 35, 50 and 65 grams) and the second factor is cassava flour addition (10, 12, 5, 15 and 17,5 gram). The  best treatment is combination of yolk 35 grams and cassava flour 12,5 gram. This meat  ball  product  has  emulsion  stability  (oil  separated)  :  1,24%  water  content  :  65,60%,  protein  : 10,29%, fat : 4,57%, texture value : 0,4465 mm/gr.dt. WHC value : 86,80%, taste score : 4,20, flavour score : 2,65 and texture score : 3,65, colour score : 2,68.Key words : meat ball, cassava flour, emulsion, yolk.
KAJIAN PATI JAGUNG DAN BUNGA ROSELA PADA KUALITAS PERMEN LUNAK (soft candy) HP, Sudaryati; Latifah, Ir; Sari, Yapri Lukita
REKAPANGAN Vol 4, No 1 (2010): REKAPANGAN
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Soft  candy is  mixtures  of  sucrose,  glucose  syrup,  water,  gel-forming  materials  and additives  such  as flavor,  dye  and  has  a  soft texture. Roselle  petals  become  alternative for the manufacture  of  soft  candy  roselle that  have  vitamin  C  and  anthocyanins  that  serves  as  a natural  red  color. This  soft  chewy  candy  is  produced  from  the  gel-forming  material.  Corn starch  as  a  gel-forming  material,  because  the  nature  of  corn  starch  in  its  contribution  to  the texture. Cooking is an important processing stage in the manufacture of candy that will affect the  texture  and  color  of  the  candies  are  produced.  This  study  aims  to  determine  the  effect  of adding corn starch and long ripening on the quality of roselle soft candy and to obtain the best combination  treatment  between  the  addition  of  corn  starch  and  long  cooking  in  the manufacture. This research method using a completely randomized design with 2 factors and repeated 3 times. The first factor was the concentration of corn starch (5%, 10%, 25%) and the second factor  is  the  length  of  cooking  (1.5  minutes,  3  minutes,  4.5  minutes).  The Best  research  results    soft  candy  corn  starch  concentration  of  10%  and  long  cooking  3 minutes to produce water content 5.712%, Vitamin C 27.78 mg/100gr, 56.060% total dissolved solids, texture 0.186 mm / gr.dtk and anthocyanin 0.0713%.Keywords: Software Candy, Rosela
KARAKTERISTIK MOROMI DAN KECAP MANIS SERTA KAJIAN AKTIVITAS ANTIOKSIDANNYA Rosida, Dedin F; CH, Wijaya; A, Apriyantono; FR, Zakaria
REKAPANGAN Vol 4, No 2 (2010): REKAPANGAN
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Antioxidants are compounds that can retard oxidation in food. Antioxidants should be able  to  delay  or  prevent  the  occurrence  of  autooksidasi  reaction  of  free  radicals  in  lipid. Compounds that act as antioxidants in moromi and soy sauce  is mainly caused by the Maillard reaction  product  compounds.  Protein,  alpha-acids  and  phenols  compound  that  can  be potentially as an antioxidant, in this study haven’t showed antioxidant activity. In the soysauce products  has  the  ability  capture  the  DPPH  radical  more  strongly  on  the  fraction  with molecular  weight  30  kDa  to  greater  than  100  kDa  and  its  activity  similar  to  vitamin  C  200 ppm, whereas the inhibition of fatty acid oxidation was stronger in the fraction with molecular weight <10 kDa to 30 kDa and its activity is greater than 200 ppm BHT.Key Words : Maillard Reactions,moromi, soysauce, antioxidative activity

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