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KARAKTERISTIK FISIKOKIMIA DAN SENSORI KENTANG YANG DIGORENG DENGAN BEBERAPA JENIS MINYAK NABATI 马铃薯的生理和感官特征与某种植物油一起油炸

Jurnal Teknologi Pangan Pub Date : 2022-06-29 DOI: 10.33005/jtp.v16i1.2821

Listina Listina, Suko Priyono, Maherawati Maherawati

引用次数: 0

PENGARUH SUBTITUSI TEPUNG TERIGU DENGAN TEPUNG TALAS BENENG DAN MOCAF TERHADAP KARATERISTIK FISIKOKIMIA MI KERING 麦粉替代磨砂、磨砂粉和莫卡托夫面粉对焦糖淀粉的影响

Jurnal Teknologi Pangan Pub Date : 2022-06-29 DOI: 10.33005/jtp.v16i1.2860

Puji Wulandari, Nia Ariani Putri

{"title":"PENGARUH SUBTITUSI TEPUNG TERIGU DENGAN TEPUNG TALAS BENENG DAN MOCAF TERHADAP KARATERISTIK FISIKOKIMIA MI KERING","authors":"Puji Wulandari, Nia Ariani Putri","doi":"10.33005/jtp.v16i1.2860","DOIUrl":"https://doi.org/10.33005/jtp.v16i1.2860","url":null,"abstract":"beneng dan mocaf merupakan pangan local yang dapat dimanfaatkan untuk mensubtitusi terigu dalam pembuatan mi kering. Tujuan penelitian ini adalah untuk mengetahui pengaruh subtitusi tepung terigu menggunakan tepung talas beneng dan mocaf terhadap sifat fisikokimia produk mi kering. Penelitian dilaksanakan dengan menentukan formulasi tepung komposit, yakni formula FM1, FM2, FM3, FM4, FM5, dan F6, selanjutnya pengujian sifat fisikokimia dari mi kering yang dihasilkan. Kadar air mi kering memenuhi Standar Nasional Indonesia (SNI) yakni 4,65-7,15%, kadar serat kasar meningkat dengan penambahan tepung mocaf maupun tepung talas beneng mencapai 3,16%, namun kadar protein lebih rendah dari ABSTRACT Beneng taro flour and modified cassava flour were used for subtitution wheat flour in making of dried noodles. The purpose of this study was to determine the effect of wheat flour substitution using taro beneng flour and mocaf on the physicochemical properties of dried noodle products. The research was carried out by determining formulation of the composite flour, namely the formula FM1, FM2, FM3, FM4, FM5, and F6, then testing the physicochemical properties of the resulting dry noodles. The water content of dryied noodles meets the SNI standard, 4.65-7.15%, the crude fiber content increases with the addition of mocaf flour and taro beneng flour reach 3.16%, but the protein content is lower than dried noodles made from wheat flour. However, the organoleptic quality standards have met the SNI for dry noodles.","PeriodicalId":33032,"journal":{"name":"Jurnal Teknologi Pangan","volume":"36 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-06-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73104544","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

IDENTIFIKASI BAHAN PENGAWET DAN PEWARNA NON PANGAN PADA SAUS SAMBAL KEMASAN YANG BEREDAR DI SURABAYA 在泗水流传的包装酱料中确定非食用防腐剂和染料

Jurnal Teknologi Pangan Pub Date : 2022-06-29 DOI: 10.33005/jtp.v16i1.3183

J. Jariyah, Rosida Rosida, Nadya Ayu Nur Rahmawati

{"title":"IDENTIFIKASI BAHAN PENGAWET DAN PEWARNA NON PANGAN PADA SAUS SAMBAL KEMASAN YANG BEREDAR DI SURABAYA","authors":"J. Jariyah, Rosida Rosida, Nadya Ayu Nur Rahmawati","doi":"10.33005/jtp.v16i1.3183","DOIUrl":"https://doi.org/10.33005/jtp.v16i1.3183","url":null,"abstract":"Food safety is an important requirement that must exist in food that will be consumed by humans. Sodium benzoate is widely used as a food preservative, one of which is chili sauce and the use of Rhodamine B dye in chili sauce is still found. The objectives of this study are: 1) to identify the characteristics of traders, the effect of price on the number of purchases per day of plastic packaged chili sauce; 2) Identify qualitatively and quantitatively the content of sodium benzoate in plastic packaged chili sauce sold at PD Pasar Surya Surabaya North area; 3) Identify the use of Rhodamine B in plastic packaged chili sauce spread in the northern Surabaya solar market. The method used in this study is a cross-sectional approach. The population in this study were all plastic packaged chili sauce sold at PD Pasar Surya Surabaya, North area. Collecting data by interviewing the type of chili sauce sold, price, number of sales also qualitative and quantitative analysis of sodium benzoate and qualitative analysis of Rhodamin B (wool yarn). The results showed that 18 of chili sauce (100%) were identified using Sodium Benzoate as a preservative, with met the limit standard according to BPOM RI No. 11 of 2019 the maximum use was 1000mg/kg of material. All (18) samples of unidentified plastic packaged chili sauce contained the synthetic dye Rhodamine-B.","PeriodicalId":33032,"journal":{"name":"Jurnal Teknologi Pangan","volume":"12 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-06-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74991093","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

PENGARUH LAMA WAKTU MASERASI TERHADAP KADAR FLAVONOID DAN AKTIVITAS ANTIOKSIDAN EKSTRAK DAUN KELOR 长期受孕对类黄酮水平和抗氧化剂提取物的活性的影响

Jurnal Teknologi Pangan Pub Date : 2022-06-29 DOI: 10.33005/jtp.v16i1.3165

Erni Apriyati, A. Murdiati, Priyanto Triwitono

引用次数: 0

PENGARUH PENGGUNAAN BERBAGAI SUMBER PREBIOTIK TERHADAP KARAKTERISTIK KIMIA YOGHURT SINBIOTIK 几种益生菌来源的影响

Jurnal Teknologi Pangan Pub Date : 2022-06-29 DOI: 10.33005/jtp.v16i1.2884

Siti Mukhoiyaroh, Fafa Nurdyansyah, Rizky Muliani Dwi Ujianti, A. R. Affandi

引用次数: 0

KAJIAN LITERATUR: HUBUNGAN ANTARA ATEROSKLEROSIS DAN KARBOHIDRAT MURNI (PANGAN TINGGI GULA) MELALUI TRIGLISERIDA

Jurnal Teknologi Pangan Pub Date : 2022-06-29 DOI: 10.33005/jtp.v16i1.2881

Fathma Syahbanu, Setyaning Pawestri

{"title":"KAJIAN LITERATUR: HUBUNGAN ANTARA ATEROSKLEROSIS DAN KARBOHIDRAT MURNI (PANGAN TINGGI GULA) MELALUI TRIGLISERIDA","authors":"Fathma Syahbanu, Setyaning Pawestri","doi":"10.33005/jtp.v16i1.2881","DOIUrl":"https://doi.org/10.33005/jtp.v16i1.2881","url":null,"abstract":"Atherosclerosis is a condition in which the arteries harden due to the build-up of cholesterol plaques. Atherosclerosis can trigger various degenerative diseases such as coronary heart disease (CHD). Atherosclerosis can occur due to high levels of cholesterol in the blood and triglyceride risk factor associated with excessive carbohydrate consumption. Many cases of cardiovascular disease occur in populations with high carbohydrate consumption. This is attributed to the atherogenic nature of carbohydrates. Excess glucose from carbohydrate metabolism will be synthesized by the liver into triglycerides and stored in adipose tissue and can lead to obesity. High-carbohydrate diet is associated with lower levels of total cholesterol, LDL-C, HDL-C and ApoA. In particular, pure carbohydrates such as sugar contained in ultra-processed food and beverage products are associated with an increased risk of coronary heart disease. Considering the negative effects of high-carbohydrate diet, especially refined carbohydrates, it is necessary to emphasize the importance of choosing carbohydrate sources, reducing added sugars intake such as sucrose and high fructose corn syrup, and also consume whole food, natural, and plant-based, such as vegetables and fruits .","PeriodicalId":33032,"journal":{"name":"Jurnal Teknologi Pangan","volume":"57 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-06-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77148073","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

PENGARUH PROPORSI ENZIM MIX (INULINASE:GLUKO-AMILASE) DAN LAMA SAKARIFIKASI TERHADAP KARAKTERISTIK HIGH FRUCTOSE SYRUP DARI UMBI BENGKUANG 混味酶(inulin酶:葡萄糖胺)与长期糖浆糖浆质相关的影响

Jurnal Teknologi Pangan Pub Date : 2022-06-29 DOI: 10.33005/jtp.v16i1.3166

Reza Irsyad Akbar

{"title":"PENGARUH PROPORSI ENZIM MIX (INULINASE:GLUKO-AMILASE) DAN LAMA SAKARIFIKASI TERHADAP KARAKTERISTIK HIGH FRUCTOSE SYRUP DARI UMBI BENGKUANG","authors":"Reza Irsyad Akbar","doi":"10.33005/jtp.v16i1.3166","DOIUrl":"https://doi.org/10.33005/jtp.v16i1.3166","url":null,"abstract":"The demand for cane sugar continues to increase, therefore an alternative to the development of sugar is needed. One good prospect that can substitute for granulated cane sugar is sugar from starch, namely glucose and fructose syrup. Fructose syrup or High Fructose Syrup (HFS) is produced from starch hydrolysis, but the process is not efficient. Recently, researchers have found a way to produce HFS in another way using inulin which is more efficient.Inulin is a water-soluble poly-fructose. The limited source of raw materials containing high level of inulin is a challenge for production HFS in Indonesia, requiring raw materials needed to contain inulin and starch. One of the potential raw materials is jicama. The purpose of this study was to determine the effect and the best treatment for proportion of the enzyme inulinase:glukoamilase (0,1%:1,5% ,0,55%:1,5%,1%:1,5%) and the length of saccharification (24,36,48 hours) on the level of fructose and characteristics of the resulting HFS. The data obtained were analyzed using analysis of variance. The results of the analysis showed that best treatment was mixed enzyme concentration (1%:1,5%) and 36 hours saccharification with 53,028% of the yield, 16 o brix, 17,1505% of reducing sugar content, DE 22,012, viscosyity 38 mPa.s, level of fructose 3,21%, dan 8,575% glucose.","PeriodicalId":33032,"journal":{"name":"Jurnal Teknologi Pangan","volume":"11 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-06-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75082243","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

POTENSI, KEAMANAN DAN TANTANGAN PENERAPAN BAKTERIOSIN SEBAGAI AGEN BIOPRESERVATIF PANGAN: SEBUAH TELAAH 潜在的，安全的和挑战使用杆菌素作为一个生物预数代理:研究

Jurnal Teknologi Pangan Pub Date : 2022-06-29 DOI: 10.33005/jtp.v16i1.3033

Muhammad Alfid Kurnianto, R. Rahmawati, Hadi Munarko

引用次数: 0

THE DIFFERENCE OF COCONUT VARIETIES AND TEMPERATURE IN CARRAGEENAN EXTRACTION FROM SEAWEED (EUCHEUMA COTTONII) 不同椰子品种和温度对海藻角叉胶提取的影响

Jurnal Teknologi Pangan Pub Date : 2022-06-29 DOI: 10.33005/jtp.v16i1.2895

Rista Anggriani, Rizki Khoirun Nisa, Noor Harini

{"title":"THE DIFFERENCE OF COCONUT VARIETIES AND TEMPERATURE IN CARRAGEENAN EXTRACTION FROM SEAWEED (EUCHEUMA COTTONII)","authors":"Rista Anggriani, Rizki Khoirun Nisa, Noor Harini","doi":"10.33005/jtp.v16i1.2895","DOIUrl":"https://doi.org/10.33005/jtp.v16i1.2895","url":null,"abstract":"The use of coconut water as a natural solvent is needed in the extraction of carrageenan, as an alternative to the use of KOH as a synthetic solvent. This study aims to examine the effect of using coconut water from two different varieties of coconuts as solvents and different extraction temperature in extracting carrageenan. The study was conducted in 2 steps. Step 1 was extraction carrageenan from Eucheuma cottonii with coconut water solvent, then analyzing the physicochemical characteristics of the carrageenan produced such as yield, gel strength, viscosity, moisture and ash content. Step 2 was the application to chicken meatball. The results showed that the the best carrageenan in this study was carrageenan that was extracted with solvent from hybrid coconut water and temperature of 80°C with a yield of 75.48%, gel strength of 579.874 g/cm 2 , viscosity of 5.1 cps, moisture content of 10.85% and ash content 11.32%. Application of the best carrageenan from the best treatment produced chicken meatballs with chewiness of 49.26 N, brightness of 73.35, a value of 0.95 and b value of 11.6. The use of coconut water can be used as an alternative natural solvent in extracting carrageenan.","PeriodicalId":33032,"journal":{"name":"Jurnal Teknologi Pangan","volume":"17 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-06-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81098890","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

ANALISIS MUTU KIMIA DAN ORGANOLEPTIK SOSIS ANALOG KACANG MERAH DAN REBUNG

Jurnal Teknologi Pangan Pub Date : 2022-06-29 DOI: 10.33005/jtp.v16i1.3016

Meike Isnawaty, Netti ' Herawati, Vonny Setiaries Johan

引用次数: 0