Jurnal Aplikasi Teknologi Pangan最新文献

{"title":"Optimasi Ekstraksi Berbantu Gelombang Ultrasonik pada Biji Melinjo Kerikil (Gnetum gnemon L., ‘Kerikil’) Menggunakan Response Surface Methodology","authors":"Bambang Kunarto, S. Sutardi, S. Supriyanto, C. Anwar","doi":"10.17728/JATP.5122","DOIUrl":"https://doi.org/10.17728/JATP.5122","url":null,"abstract":"Biji melinjo kerikil mengandung senyawa fenolik dan resveratrol sehingga berpotensi sebagai antioksidan, oleh karena itu perlu dilakukan ekstraksi. Metoda ekstraksi konvensional (maserasi, perebusan, refluxing) mempunyai kelemahan yaitu terjadinya kerusakan senyawa fenolik akibat reaksi oksidasi, hidrolisis dan ionisasi selama proses ekstraksi. Oleh karena itu, pada penelitian ini ekstraksi biji melinjo kerikil dilakukan menggunakan metode ekstraksi berbantu gelombang ultrasonik. Penelitian ini bertujuan untuk optimasi ekstraksi biji melinjo kerikil berbantu gelombang ultrasonik yang dilakukan pada berbagai waktu ekstraksi, suhu ekstraksi dan konsentrasi pelarut etanol. Surface response methodology digunakan untuk optimasi kondisi ekstraksi. Biji melinjo kerikil diekstrak menggunakan ultrasonic bath pada frekuensi 40 kHz dengan berbagai suhu (25, 30, 35, 40, 45oC), waktu ekstraksi (10, 20, 30, 40, 50 menit) dan konsentrasi pelarut etanol (40, 50, 60, 70 80%). Hasil penelitian menunjukkan bahwa kondisi optimum ekstraksi biji melinjo kerikil berbantu gelombang ultrasonik adalah pada suhu 30,18oC, waktu 33,01 menit dan konsentrasi pelarut etanol 71,04%. Pada kondisi ini, diperoleh yield ekstrak 18,41 ± 0,01%, total fenolik 11,26 ± 0,06 mg GAE/g, total flavonoid 533,70 ± 0,18 mg CE/100g, resveratrol 7,64 ± 0, 03%, IC50 sebesar 59,52 ± 0,04 ppm dan reducing power 76,31 ± 0,08%. Sebagai kesimpulan, optimasi ekstraksi biji melinjo kerikil berbantu gelombang ultrasonik menggunakan response surface methodology ini cukup baik karena nilai respon yang sebenarnya sesuai dengan nilai respon yang diprediksi.Melinjo kerikil seeds contain phenolic and resveratrol compounds so that it has the potential as an antioxidant, therefore extraction needs to be done. Conventional extraction methods (maceration, boiling, refluxing) have the disadvantage of devasting phenolic compounds due to oxidation, hydrolysis and ionization reactions during the extraction process. Therefore, in this study the extraction of melinjo kerikil seeds done by using the ultrasonic-assisted extraction method. The study aims to optimize ultrasonic-assisted extraction of melinjo kerikil seeds that be done at various extraction times, extraction temperatures and ethanol solvents concentrations. Response surface methodology was used to optimize experimental condition for extraction. Melinjo kerikil seeds were extracted by using ultrasonic bath at a frequency of 40 kHz with various temperatures (25, 30, 35, 40, 45oC), extraction time (10, 20, 30, 40, 50 minutes) and ethanol solvents concentrations (40, 50, 60, 70 80 %). The results showed that the optimum conditions for ultrasonic-assisted extraction of melinjo kerikil seeds were at a temperature of 30.18oC, a time of 33.01 minutes and an ethanol solvent concentration of 71.04%. In this condition, obtained the extract yield 18.41 ± 0.01%, total phenolic 11.26 ± 0.06 mg GAE/g, total flavonoids 533.70 ± 0.18 mg CE/100g, resveratrol 7.64 ± 0,03%, IC50","PeriodicalId":53087,"journal":{"name":"Jurnal Aplikasi Teknologi Pangan","volume":"27 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-08-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82709799","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}

{"title":"The Influence of Leaf Age, Oxidizing Pre-Treatment and Serving Temperature on Sensory Characteristics of Ampelgading Robusta Coffee Leaves Tea","authors":"K. Fibrianto, A. Wardhana, L. Y. Wahibah, E. S. Wulandari","doi":"10.17728/JATP.4465","DOIUrl":"https://doi.org/10.17728/JATP.4465","url":null,"abstract":"The cultivation of coffee plants produces leaf-waste which is only currently used for feed and fertilizer. Traditionally coffee leaves tea could be processed as “kopi kawa”, a popular tea-like beverage in West Sumatera, Indonesia. This research was aimed at characterizing the sensory profile of beverage made from Ampelgading Robusta coffee leaves by considering different leaves age, processing method, and serving temperature applying the Rate-All-That-Apply (RATA) method involving 111 consumer respondents. It was observed that the coffee leaves tea were sensorially dominated by green aroma and flavor, bitter taste, and astringent mouth-feel. The leaves age significantly affected 6 sensory attributes, i.e. sweet taste, sour taste, bitter taste, sweet flavor, earthy flavor, and woody flavor. Meanwhile the processing method (oxidized and non-oxidized pre-treatment) as well as serving temperature had no significant effect on the sensory perception of consumer although significant influences were recorded on the changing of total phenolic content, caffeine content, pH, and color parameters. As conclusion, sensory characteristic of Ampelgading robusta coffee leave tea was strongly affected by the age of leaf, regardless the pre-treatment process and serving temperature.","PeriodicalId":53087,"journal":{"name":"Jurnal Aplikasi Teknologi Pangan","volume":"70 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-08-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77456839","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}

{"title":"Pengaruh Metode Pengeringan terhadap Aktivitas Antioksidan Daun Alpukat","authors":"I. Widarta, A. Wiadnyani","doi":"10.17728/JATP.3361","DOIUrl":"https://doi.org/10.17728/JATP.3361","url":null,"abstract":"Daun alpukat mengandung komponen bioaktif yang tinggi sehingga dapat dimanfaatkan sebagai sumber antioksidan alami. Tujuan dari penelitian ini adalah mendapatkan metode pengeringan yang tepat sehingga menghasilkan ekstrak daun alpukat dengan aktivitas antioksidan yang tinggi. Daun alpukat baik yang muda maupun yang tua dikeringkan dengan tiga metode pengeringan yaitu dijemur dibawah sinar matahari, dikeringanginkan dalam ruangan, dan dikeringkan dengan oven. Kualitas daun kering kemudian dianalisis aktivitas antioksidan, kadar air, total fenol, total flavonoid, dan total tanin. Hasil penelitian menunjukkan bahwa daun tua yang dikeringkan dengan menggunakan oven pada suhu 40˚C selama 24 jam menghasilkan aktivitas penghambatan radikal bebas tertinggi yaitu 19,83% dengan kadar air 7,54%, total fenol 6,42 mg/100 g ekstrak, total flavonoid 12,07 mg/100 g ekstrak, dan total tanin 2,48 mg/100 g ekstrak. Kesimpulannya, metode pengeringan dapat memberikan dampak terhadap kadar senyawa bioaktif ekstrak daun alpukat dan aktivitas antioksidannya.Effect of Drying Methods on the Antioxidant Activity of Avocado LeavesAbstractAvocado leaves contain high bioactive components that may be used as a source of natural antioxidants. The purpose of this study was to obtain proper drying method to produce avocado leaf extract with high antioxidant activity. Avocado leaves, both young and old, were dried with three drying methods, which were dried in the sun, room, and oven. Quality of leaves was then measured for antioxidant activity, moisture, total phenol, total flavonoid, total tannins. The results showed that old leaves dried using an oven at 40˚C for 24 hours resulted in the highest radical scavenging activity of 19.83% with 7.54% moisture content, 6.42 mg/100 g extract of total phenol, 12.07 mg/100 g extract of total flavonoid, and 2.48 mg/100 g extract of total tannins. In conclusion, the drying methods might produced specific antioxidant activities.","PeriodicalId":53087,"journal":{"name":"Jurnal Aplikasi Teknologi Pangan","volume":"84 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-08-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90624915","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}

{"title":"Ekstrak Etanol Daun Belimbing Wuluh (Averrhoa bilimbi) sebagai Antioksidan dan Antiinflamasi","authors":"Hasim Hasim, Yupi Yulianita Arifin, D. Andrianto, Didah Nur Faridah","doi":"10.17728/JATP.4201","DOIUrl":"https://doi.org/10.17728/JATP.4201","url":null,"abstract":"Belimbing wuluh merupakan tanaman jenis buah dan obat tradisional. Tanaman belimbing wuluh sudah sering dimanfaatkan masyarakat salah satunya untuk mengobati penyakit seperti batuk dan radang rektum. Tujuan penelitian ini adalah menguji senyawa fitokimia, menganalisis kandungan total fenolik dan flavonoid, serta aktivitas antioksidan dan antiinflamasi secara in vitro pada ekstrak etanol daun belimbing wuluh. Metode yang dilakukan pada penelitian ini adalah ekstraksi daun belimbing wuluh, skrining fitokimia, perhitungan total fenol dan flavonoid, uji aktivitas antioksidan, dan uji aktivitas antiinflamasi. Senyawa fitokimia yang terkandung pada ekstrak etanol daun belimbing wuluh adalah saponin, tanin, steroid, flavonoid, dan alkaloid. Kandungan total fenolik dan flavonoid ekstrak etanol daun belimbing wuluh secara berturut-turut sebesar 39,03 dan 97,28 µg QE/mg. Ekstrak etanol daun belimbing wuluh memiliki aktivitas antioksidan yang tergolong sangat kuat, sementara aktivitas antiinflamasinya terutama ditunjukkan pada konsentrasi ekstrak 200 µg/ ml, memiliki nilai persen inhibisi hemolisis yang paling tinggi. Kesimpulannya, ekstrak etanol daun belimbing wuluh dapat menjadi salah satu sumber antioksidan dan antiinflamasi alami.Ethanol Extracts of Averrhoa Bilimbi Leaf Demonstrated Antioxidative and Anti-inflammatory ActivityAbstractAverrhoa bilimbi, a fruit-bearing plant, has been traditionally used for medicinal purposes such as treatment of cough and rectal inflammation. In this current work, ethanol extract of Averrhoa bilimbi leaf was analyzed, with regard to phytochemical composition, i.e. total phenolic, and flavonoid, antioxidant activity, and in vitro antiinflammation activity. Extraction of carambola leaves, phytochemical screening, total phenolic and flavonoid contens, assay of antioxidant activity, and assay of anti-inflammatory activity were done in this research. As a result, the leaf extract positively contained some phytochemical compounds, i.e. saponin, tannin, steroid, flavonoid, and alkaloid. Furthermore, total phenolic and flavonoid of the leaf extract was found at 39.03 and 97.28 µg QE/mg extract, respectively. Additionally, antioxidant activity of the leaf extract was classified as very strong, while its anti-inflammatory feature at extract concentration of 200 µg/ml exhibited the highest inhibition of hemolysis. In summary, the ability of Averrhoa bilimbi leaf ethanol extracts to act as antioxidative and anti-inflammatory agents was determined and this may open the use for natural antioxidant and anti-inflammatory agents.","PeriodicalId":53087,"journal":{"name":"Jurnal Aplikasi Teknologi Pangan","volume":"9 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-08-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83399091","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}

{"title":"Pengaruh Deep-Fat Frying terhadap Kandungan Asam Glutamat pada Bumbu Penyedap Granul Spirulina sp.","authors":"Bernadeta Pingkan Larasati, Victoria Kristina Ananingsih, Laksmi Hartayanie, A. R. Pratiwi","doi":"10.17728/JATP.3347","DOIUrl":"https://doi.org/10.17728/JATP.3347","url":null,"abstract":"AbstrakPenelitian ini bertujuan mengetahui pengaruh deep-fat frying terhadap kandungan asam glutamat bumbu penyedap granul Spirulina sp. yang telah diaplikasikan ke dalam adonan tepung terigu. Penelitian pendahuluan dilakukan untuk menghasilkan tiga formulasi bumbu penyedap granul Spirulina sp berdasarkan kadar gula dan kadar garam bumbu 3 produk komersial. Tiga formulasi penyedap granul Spirulina sp diaplikasikan ke dalam tepung terigu yang kemudian digoreng dengan metode deep-fat frying pada suhu 140, 160, dan 180oC hingga matang. Adonan sebelum dan sesudah penggorengan dianalisis warnanya menggunakan chromameter. Kandungan asam glutamat adonan setelah penggorengan kemudian dianalisis menggunakan L-glutamate assay kit dan diuji spektrofotometer pada panjang gelombang 492 nm. Hasil penelitian menunjukkan bahwa proses penggorengan menyebabkan perubahan warna pada adonan. Peningkatan suhu penggorengan dari 140 ke 180oC menyebabkan penurunan nilai L* dari ±47 ke ±39, penurunan nilai b* dari ±26 ke ±19, serta peningkatan nilai a* dari ±8 ke ±10. Hasil penelitian juga menunjukkan peningkatan suhu penggorengan 140 ke 180oC yang menyebabkan penurunan kandungan asam glutamat adonan bumbu penyedap granul Spirulina sp. dari ±8 menjadi ±3 mg/100g. Kesimpulannya, peningkatan suhu penggorengan menyebabkan perubahan warna dan penurunan kandungan asam glutamat pada semua formulasi bumbu penyedap yang diimplentasikan pada adonan tepung terigu.Effect of Deep-Fat Frying to The Glutamic Acid Content in Spirulina sp. Granule Flavor EnhancerAbstractThis research aims to determine the effect of deep-fat frying on the content of glutamic acid in Spirulina sp. granule flavor enhancer that has been applied to the flour dough. Preliminary research was produced three formulas of Spirulina sp. granule flavor enhancer, that were formulated based on sugar and salt content on three commercial seasoning brands. Thus, three formulas were applied to wheat flour then fried with deep-fat frying method at 140, 160, and 180oC until cooked well. The color of doughs before and after frying were analyzed using chromameter. The glutamic acid content were analyzed using L-glutamate assay kit and tested by spectrophotometer at 492 nm. As results, frying process changed the color of the dough. The increase in the frying temperature from 140 to 180oC caused a decrease in value of L from ± 47 to ±39, value of b* from ± 26 to ±19, and increase the value of a* from ±8 to ±10. The increase in the temperature of frying from 140 to 180oC caused a decrease in glutamic acid content of Spirulina sp. from ±8 to ±3 mg/100 g. As conclusion, increase in the frying temperature might cause a change in color and decreased content of glutamic acid in the doughs.","PeriodicalId":53087,"journal":{"name":"Jurnal Aplikasi Teknologi Pangan","volume":"5 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-06-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86950313","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}

{"title":"Teh Rambut Jagung dengan Penambahan Daun Stevia sebagai Alternatif Minuman Fungsional Bagi Penderita Diabetes Melitus Tipe 2","authors":"Chalida Irma Akbar, F. A. Arini, A’immatul Fauziyah","doi":"10.17728/JATP.3122","DOIUrl":"https://doi.org/10.17728/JATP.3122","url":null,"abstract":"Rambut jagung merupakan salah satu limbah tanaman jagung yang kurang pemanfaatannya namun mengandung antioksidan (flavonoid) yang dipercaya dapat menurunkan kadar glukosa darah. Penelitian ini secara umum bertujuan untuk mengembangkan formulasi teh dari rambut jagung dengan penambahan daun stevia sebagai alternatif minuman fungsional bagi penderita diabetes melitus tipe 2. Metode yang digunakan adalah eksperimental dengan menggunakan desain rancangan acak lengkap. Penelitian meliputi proses pembuatan ekstrak rambut jagung, pembuatan formulasi teh rambut jagung, analisa organoleptik meliputi uji hedonik dan mutu hedonik dengan parameter uji warna, aroma dan rasa, dan analisis zat gizi teh. Terdapat tiga konsentrasi teh rambut jagung, yaitu 20, 30, dan 40%. Formula terbaik hasil uji organoleptik adalah formula penambahan ekstrak rambut jagung sebesar 40% dengan kandungan air, abu, protein, lemak, karbohidrat masing-masing sebesar 99,6, 0,20, 0,14, 0, dan 0,06%, sedangkan total flavonoidnya sebesar 0,03%. Kesimpulannya, kandungan flavonoid dalam teh rambut jagung dapat memenuhi kebutuhan konsumsi flavonoid laki-laki per hari sebanyak 51,7% dan 37,5% untuk perempuan dengan takaran saji 250 ml. Kandungan kimia yang dimiliki teh rambut jagung dengan penambahan daun stevia berpotensi untuk dijadikan alternatif minuman fungsional.Corn Silk Tea with Additional of Stevia Leaves as an Alternative Functional Beverage for People With Diabetes Mellitus Type 2AbstractCorn silk was known as one of the corn waste that lacks utilization but contains antioxidants (flavonoids) that were believed to suppress blood glucose levels. The purpose of this study was making tea from corn silk with the addition of stevia leaves as a functional beverage for people with diabetes mellitus type 2. This study used experimental method and completely randomized design. The research included the process of manufacture corn silk extract, compose corn silk tea formula, organoleptic analysis including hedonic testing and hedonic quality with color, aroma and taste, and lastly, analysis of tea nutrition. Three silk corn tea formulas were composed in a various concentrations, i.e. 20, 30, and 40%. The best formula from organoleptic test was formula with the addition of 40% corn silk extract which was containing of 99.6% water, 0.20% ash, 0.14% protein, 0% fat, 0.06% carbohydrate, and flavonoids total of 0.03%. In conclusion, the flavonoid content in corn silk can meet the consumption needs of male flavonoids per day by 51.7% and 37.5% for women with a serving dose of 250 ml.","PeriodicalId":53087,"journal":{"name":"Jurnal Aplikasi Teknologi Pangan","volume":"73 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-05-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76548198","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}

{"title":"Karakteristik Fisikokimia dan Sensori Egg roll Berbasis Komposit Pati Sagu","authors":"Angela Myrra Puspita Dewi, Budi Santoso, Fedelfia Kambu","doi":"10.17728/JATP.4266","DOIUrl":"https://doi.org/10.17728/JATP.4266","url":null,"abstract":"Egg roll merupakan sejenis makanan ringan yang banyak disukai oleh anak-anak sampai dewasa, memiliki rasa manis dan gurih, dengan tekstur yang renyah, dan berbentuk gulungan utuh. Umumnya egg roll yang terbuat dari tepung terigu memiliki tekstur yang mudah rapuh, sehingga untuk mengurangi tingkat kerapuhannya dapat dilakukan dengan menambahkan tepung terigu dengan ppati pada formula egg roll. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh penambahan pati sagu terhadap karakteristik egg roll dan menentukan formulasi terbaik egg roll berbasis pati sagu.. Penelitian ini menggunakan rancangan acak lengkap faktor tunggal dengan 5 formulasi variasi perbandingan tepung terigu dan pati sagu. Produk egg roll yang dihasilkan dari kelima formulasi tersebut dilakukan analisa warna, tekstur, organoleptikc dan komposisi kimianya. Makin tinggi konsentrasi pati sagu maka egg roll menjadi berwarna kemerahan, kekerasan dan kerenyahan menjadi menurun, namun tekstur egg roll menjadi tidak rapuh. Semakin tinggi konsentrasi pati sagu, maka kadar air, karbohidrat dan pati resisten egg roll semakin meningkat namun kadar lemak dan protein egg roll semakin menurun. Perlakuan terbaik diperoleh dari formula 100% pati sagu dengan karakteristik fisik egg roll yang dihasilkan yaitu nilai kekerasan 21,96 N, kerenyahan 31,52 Nmm, dan kerapuhan 4,90 N, serta komposisi kimia egg roll yaitu kadar air 4,73%, kadar protein 7,87%, kadar karbohidrat 56,77%, kadar abu 1,42%, kadar lemak 33,94% dan RS (resistant starch) 0,98%. Egg roll berbasis pati sagu dapat diterima oleh panelis dengan nilai terhadap atribut keseluruhan tertinggi yaitu 6,03. Kesimpulannya, pati sagu dapat digunakan dalam formula pembuatan egg roll. Physicochemical and Sensory Properties of Egg roll BasedSago StarchAbstractEgg roll is a snack which were favored by children and adults, it has a sweet and savory taste, with a crunchy texture, and in the form of whole rolls. Generally, egg roll made from wheat flour which has brittle texture, and to reduce its fragility, starch addition in egg roll formula may be applied. The purpose of this study was to determine the effect of sago starch addition to egg roll formula on the characteristics of egg roll and determine the best formula. This study used a single randomized complete design with 5 formula using various ratio of wheat flour and sago starch. Egg roll products were analyzed for color, texture, organoleptic, and chemical composition. The higher the concentration of sago starch, the reddish egg roll, hardness that was appeared and the decrease in crispness was detected, and resulting in the reduction in the brittleness. The higher the concentration of sago starch might increase the water content, carbohydrate and resistant starch of egg roll but the not for fat content and protein. The best treatment was the formula with 100% sago starch with the physical characteristics of the egg roll produced with the hardness value of 21.96 N, crispness of 31.52 Nmm","PeriodicalId":53087,"journal":{"name":"Jurnal Aplikasi Teknologi Pangan","volume":"1655 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-05-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88969799","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}

{"title":"Development of Mocaf-Wheat Noodle Product with the Addition of Catfish and Egg-White Flours as an Alternative for High-Animal-Protein Noodles","authors":"F. C. Agustia, Yovita Puri Subardjo, G. R. Ramadhan","doi":"10.17728/JATP.2714","DOIUrl":"https://doi.org/10.17728/JATP.2714","url":null,"abstract":"This study aimed to determine the best formula and chemical dan sensory properties of noodles made from mocaf-wheat flour supplemented with catfish and egg-white flours. The factorial randomized trial was used in this experiment. The treatment factors consisted of the types of supplementary flour i.e. catfish flour (T1) and egg white flour (T2). These supplementary flour was applied to the mocaf and wheat flour of 70:30 as follows 5, 10, 15, and 20% (w/w) and assigned as P1, P2, P3, and P4. Chemical properties (water content, total fat, total protein, carbohydrate, and ash contents) and sensory properties were then analyzed. Hedonic test was performed to determine the consumer’s acceptance level of 15 semi-trained panelists. Result showed that the interaction between the two treatments (TxP) had no significant effect on the five chemical variables, while combination of the two treatments (TxP) only had a significant effect on the texture of mocaf-wheat noodles and had no significant effect on other variables. Noodle with the treatment of egg white flour supplementation had higher protein content compared to those of catfish flour. As more flour was supplemented, the higher protein content. As conclusion, the mocaf-wheat noodle product was able to be developed to produce high protein content of noodle.","PeriodicalId":53087,"journal":{"name":"Jurnal Aplikasi Teknologi Pangan","volume":"30 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-05-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77853714","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}

{"title":"Formulasi Breakfast Meal Flakes dari Tepung Suweg dan Stabilized Rice Bran Menggunakan Metode Respon Permukaan","authors":"Adha Nuriana, N. Aini, Karseno Karseno","doi":"10.17728/JATP.3952","DOIUrl":"https://doi.org/10.17728/JATP.3952","url":null,"abstract":"Penelitian bertujuan untuk mengetahui jumlah tepung suweg dan stabilized rice bran (SRB) yang harus ditambahkan dalam formula breakfast meal flakes (BMF) yang optimal serta mengetahui karakter fisik, kimia, dan organoleptik BMF yang dihasilkan. Penelitian menggunakan metode respon permukaan dengan model Central Composit Design. Faktor yang diteliti yaitu proporsi tepung suweg dan SRB. Pembuatan BMF dilakukan dengan cara pencampuran tepung suweg (proporsi 70-85%) dan SRB (proporsi 15-30%) dengan bahan lainnya yaitu tapioka 10%, susu skim 15%, garam 1,5 %, margarin 5%, baking powder 3 %, vanili 1% (seluruh persentase terhadap berat tepung suweg dan SRB) dan air 100 ml, hingga membentuk adonan, kemudian dilakukan steam blanching, dicetak dan dipanggang. Penelitian ini berhasil untuk menentukan formula optimum untuk pembuatan BMF yaitu sebesar 22,5% untuk SRB dan 77,5% untuk tepung suweg. Produk BMF dari formula terbaik ini mempunyai hardness sebesar 29,44 N, dan serat pangan, antioksidan, protein, kadar lemak, kadar air, kadar abu dan karbohidrat masing-masing sebesar 15,93, 75,10, 11,7, 9,51, 2,4, 2,16, dan 64,21 %. Warna produk akhir adalah coklat keabuan dengan tekstur yang renyah serta aroma yang netral. Rasa pada produk akhir adalah dinilai tidak pahit dengan nilai kesukaan adalah disukai panelis. Kesimpulannya, formula optimal BMF dari tepung suweg dan SRB berhasil ditentukan dengan menggunakan metode respon permukaan.Formulation of Breakfast Meal Flakes Based on Suweg Flours and Stabilized Rice Bran using Response Surface MethodologyAbstractThe purpose of this research was to study the amount of suweg flour and stabilized rice bran (SRB) which must be added in the optimal breakfast meal flakes (BMF) formula and to study the physical, chemical, and organoleptic characteristics of BMF was produced. The study used Response Surface Methodology with the Central Composite Design model examined the proportion of suweg flour and SRB. Making BMF is done by mixing suweg flour (70-85%) and SB flour (15-30%) with other ingredients namely 10% tapioca starch, 15% skim milk, 1.5% salt, 5% margarine, 3% baking powder, 1% vanilla (all percentages of the weight of suweg flour and SRB), and 100 ml of water, to form a mixture, then steam blanching, molded and baked. The best formula for BMF is the proportion of 22.5 % of SRB and 77.5% of flour suweg. Breakfast meal flakes have a hardness value of 29.44 N, dietary fiber 15.93%,  antioxidant of 75.97%,  protein content of 11.7%, fat of 9.51%, moisture of 2.4%, ash content of 2.16%,  the carbohydrate content of 64.21%, color of 2.3 (grayish brown), texture of 3.3 (crispy), flavor 2.5 (neutral), taste of 2.9 (not bitter), and preference 2.9 (likes). As conclusion, surface response method successfully determined the optimal BMF formula from flour suweg and SRB.","PeriodicalId":53087,"journal":{"name":"Jurnal Aplikasi Teknologi Pangan","volume":"9 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-05-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74414866","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}

{"title":"Efektifitas Frekuensi Ekstraksi Serta Pengaruh Suhu dan Cahaya Terhadap Antosianin dan Daya Antioksidan Ekstrak Kelopak Rosella (Hibiscus sabdariffa L.)","authors":"Suharyani Amperawati, P. Hastuti, Y. Pranoto, U. Santoso","doi":"10.17728/JATP.3527","DOIUrl":"https://doi.org/10.17728/JATP.3527","url":null,"abstract":"Penelitian ini bertujuan untuk mengetahui kualitas dan kadar antosianin ekstrak kelopak rosela dari perlakuan ekstraksi dengan maserasi pada beberapa kali ekstraksi, serta mempelajari pengaruh suhu dan pemaparan cahaya selama penyimpanan terhadap kadar antosianin dan daya antioksidan. Ekstraksi kelopak rosela dilakukan sebanyak 4 kali dengan metode maserasi. Pengaruh penyimpanan dengan suhu 30, 40, 50, 60 dan 70oC selama 7, 14, 21, 28, dan 35 hari. Pemaparan cahaya dilakukan dengan 1478, 2835, dan 3940 lux dan sebagai pembanding digunakan perlakuan tanpa pencahayaan selama 1 sampai dengan 10 hari. Parameter untuk ektraksi meliputi kadar antosianin, warna (L*, a*, b*, ΔE), dan total padatan terlarut. Parameter penyimpanan meliputi kadar antosianin dan daya antioksidan metode radical scavenging (DPPH). Hasil peneltian menunjukkan bahwa ekstraksi ke 1, 2, 3, dan 4 kali menunjukkan kadar antosianin masing-masing 608, 218, 64, dan 32 mg/l; nilai L* sebesar 29,07; 32,27; 36,19; dan 45,27; nilai a* sebesar 10,42; 16,33; 21,90 dan 15,63; dan b* adalah 1,36; 4,56; 8,33; dan 5,86; ΔE adalah 1,31; 7,53; 15,29; dan 18,06.  Ekstraksi lebih baik dilakukan 2 kali, sedangkan ekstraksi yang ke-3 dan 4 menghasilkan kadar antosianin yang relatif kecil. Hasil penelitian juga menunjukkan bahwa makin tinggi suhu dan lama penyimpanan menyebabkan kandungan antosianin dan kapasitas antioksidan makin menurun, demikian pula makin tinggi intensitas cahaya menyebabkan makin menurunnya kadar antosianin dan kemampuan antioksidannya. Kesimpulannya, berdasarkan semua parameter yang diukur maka ekstraksi dapat dilakukan sampai dengan 2 kali dan guna menjaga antosianin dan antioksidannya, maka sebaiknya disimpan dalam ruang dingin dan terhindar dari cahaya matahari.Kata kunci : rosela, ekstraksi, suhu, cahaya, antioksidan Extraction Frequency Effectiveness and Effect of Temperature and Light on Anthocyanin and Antioxidant Capacity of Rosella Petal Extract (Hibiscus sabdariffa L.)Abstract         This study aims to determine the quality and levels of anthocyanin roselle petal extract from extraction treatment with maceration frequency and to determine the effect of temperature and light exposure during storage on anthocyanin levels and antioxidant activity. Roselle petal extraction was carried out 4 times with maceration method. Storage condition were set up at 30, 40, 50, 60, and 70oC for 7, 14, 21, 28, and 35 days. Light exposure was conducted using 1478, 2835, and 3940 lux and as a comparison, the extract was kept without light from 1 to 10 days. The parameters for extraction were anthocyanin, color levels (L*, a*, b*, ΔE), and total soluble solids. Storage parameters were anthocyanin content and antioxidant capacity of the radical scavenging (DPPH) method. The results of anthocyanin levels of extraction 1, 2, 3, and 4 times were 608, 218, 64, and 32 mg/L; 29.07, 32.27, 36.19, and 45.27 for L*, 10.42, 16.33, 21.90 and 15.63 for a* value, 1.36, 4.56, 8.33, and 5.86 for b* value, ","PeriodicalId":53087,"journal":{"name":"Jurnal Aplikasi Teknologi Pangan","volume":"72 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83948815","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}