Program Studi Teknologi Pangan, Fakultas Peternakan dan Pertanian, Universitas Diponegoro, Semarang *Korespondensi dengan penulis (wihenti94@yahoo.com) Artikel ini dikirim pada tanggal 15 Desember 2016 dan dinyatakan diterima tanggal 8 Juni 2017. Artikel ini juga dipublikasi secara online melalui www.jatp.ift.or.id. Hak cipta dilindungi undang-undang. Dilarang diperbanyak untuk tujuan komersial. Diproduksi oleh Indonesian Food Technologists® ©2017 AbstrakPenelitian ini bertujuan untuk membandingkan nilai kadar air, tebal, berat, dan tekstur biskuit cokelat dengan nilai target kualitas yang ditentukan perusahaan, sehingga dapat mengetahui perlakuan yang terbaik. Materi yang digunakan yaitu tepung terigu, gula, minyak nabati (mengandung antiokasidan TBHQ), sirup tinggi fruktosa, garam, bubuk kakao, lesitin kedelai, bahan pengembang (amonium dan sodium bikarbonat), pati jagung, dan perisa identik alami vanila. Penelitian ini menggunakan metode eksperimen dengan desain perlakuan yang berbeda yaitu (T 1 ) perpaduan transfer panas Direct Gas Fired dan Forced Convection. (T 2 ) perpaduan transfer panas cyclotherm dan forced convection. (T 3 ) transfer panas forced convection. Setiap perlakuan akan dibandingkan dengan target perusahaan. Masing-masing perlakuan dilakukan pengulangan 9 kali. Pengolahan data menggunakan T Test jenis One Sample T dengan taraf signifikansi 5% (P≥0,05). Data organoleptik tekstur diolah dengan Uji Kruskal-Wallis dilanjutkan dengan Uji Mann-Whitney (P<0,05). Hasil penelitian menunjukkan pada parameter kadar air, tebal, dan berat biskuit cokelat, perpaduan transfer panas Cyclotherm dan Forced convection (T 2 ) merupakan perlakuan yang sesuai dengan target kualitas perusahaan. Namun pada parameter tekstur (T 1 ) dan (T 3 ) lebih renyah daripada tekstur (T 2 ). Ketepatan hasil dengan target ini dapat menjadi referensi penambahan atau penggantian oven biskuit dengan sistem perpaduan transfer panas Cyclotherm dan Forced Convection.Kata kunci: biskuit cokelat, kadar air, tebal, berat, tekstur AbstractThe aim of this study was to compare the moisture, thickness, weight and texture of chocolate biscuits with the specified quality target of the company, so as to determine the best treatment. The material used in this research were wheat flour, sugar, palm oil (contains antioxidant TBHQ), fructose syrup, salt, cocoa powder, soy lecithin, leavening agents (ammonium and sodium bicarbonate), corn starch, and nature identical vanilla flavor. Experimental design was used three treatment and nine times. The treatments were given, (T 1 ) heat transfers Direct Gas Fired and Forced Convection, (T 2 ) heat transfers Cyclotherm and Forced Convection, (T 3 ) heat transfer Forced Convection. The treatments will be compared with the quality target. Analysis of the data value of moisture, thickness, and weight used One Sample T Test given not significant (P≥0.05). While testing for organoleptic texture used of the Kruskal-Wallis and there are significant (P<0.05) continued by Mann Whitney Test. The research showed that ...
Lactobacillus plantarum is used for fermentation of fish products, meat and milk. However, the utilization of these bacteria in egg processing has not been done. This study was designed to evaluate the potential of fermented egg albumen as a functional food that is rich in angiotensin I-converting enzyme inhibitors activity (ACE-inhibitor activity) and is antihypertensive. A completely randomized design was used in this study with six durations of fermentation (6, 12, 18, 24, 30, and 36 h) as treatments. Six hundred eggs obtained from the same chicken farm were used in the experiment as sources of egg albumen. Bacteria L. plantarum FNCC 0027 used in the fermentation was isolated from cow’s milk. The parameters measured were the total bacteria, dissolved protein, pH, total acid and the activity of ACE-inhibitors. The results showed that there were significant effects of fermentation time on the parameters tested. Total bacteria increased significantly during fermentation for 6, 12, 18, and 24 h and then decreased with the increasing time of fermentation to 30 and 36 h. Soluble protein increased significantly during fermentation to 18 h and then subsequently decreased during of fermentation to 24, 30, and 36 h. The pH value decreased markedly during fermentation. The activities of ACE-inhibitor in fermented egg albumen increased during fermentation to 18 h and then decreased with the increasing of the duration of fermentation to 24, 30, and 36 h. The egg albumen which was fermented for 18 h resulted in a functional food that was rich in ACE-inhibitor activity.
This experiment aims to the observed morphology, reduction of fineness and distribution particle deterioration of W/O/W double emulsion in instant noodle seasonings which is kept in 3 weeks with different storage temperature and NaCl level treatments. Emulsion structure has an important role to hamper salt release rate from internal to external phase. Structure breakdown shows system inability to maintain continuous salty taste perception during consumption because of the increasing salt release rate in storage period of instant noodle seasoning. Samples are treated with 3 variations of storage temperatures which are low (4 °C), room (25 °C), high temperature (40 °C) and 6 variations of NaCl level which are 0; 0,2; 0,4; 0,6; 0,8; 1%. Samples are categorized into 2 groups, double emulsions, and instant noodle seasonings. The double emulsion is made by 2 phases emulsification to get primary W/O emulsion and final W/O/W emulsion. This experiment showed that low and high-temperature storage affected emulsion and seasoning particle morphology, fineness and distribution throughout several instability phenomena.
Program Studi Teknologi Pangan, Fakultas Peternakan dan Pertanian, Universitas Diponegoro, Semarang *Korespondensi dengan penulis (amalinanoors@gmail.com) Artikel ini dikirim pada tanggal 15 Januari 2017 dan dinyatakan diterima tanggal 18 Juni 2017. Artikel ini juga dipublikasi secara online melalui www.jatp.ift.or.id. Hak cipta dilindungi undang-undang. Dilarang diperbanyak untuk tujuan komersial. Diproduksi oleh Indonesian Food Technologists® ©2017 AbstrakPenelitian ini bertujuan untuk mengetahui sifat fisik edible film dari tepung pati umbi garut dan minyak sawit dengan perbedaan konsentrasi antar keduanya, serta mengetahui konsentrasi yang tepat antara beberapa perlakuan yang menghasilkan edible film terbaik. Penelitian ini dirancang secara acak lengkap (RAL) dengan dua faktor. Faktor I adalah konsentrasi tepung pati umbi garut (3%, 4%, dan 5% b/v) dan faktor II adalah penambahan konsentrasi minyak sawit (0%, 0,3%, dan 0,6% v/v). Setiap perlakuan dilakukan sebanyak 3 kali ulangan dengan parameter yang diujikan yaitu berupa ketebalan, water vapor transmission rate, tensile strength, dan persentase pemanjangan. Nilai water vapor transmission rate terbaik yaitu sebesar 10,691 g/m 2 /jam dengan formula konsentrasi tepung pati umbi garut 5% (b/v) dan konsentrasi minyak sawit 0,6% (v/v). Pada nilai water vapor transmission rate ini, nilai ketebalan yang diperoleh yaitu 0,1134 mm, tensile strength 2,8 N/mm 2 dan presentase pemanjangan 43%. Dalam menentukan nilai, tepung pati umbi garut dan minyak berinteraksi (P<0,05) pada nilai ketebalan, water vapor transmission rate, dan persentase pemanjangan namun tidak berinteraksi (P>0,05) dalam menentukan nilai tensile strength.Kata kunci: sifat fisik, edible film, umbi garut, minyak sawit (3%, 4%, and 5% b/v) and the second was the concentration of palm oil (0%, 0,3%, and 0,6% v/v) Abstract The purpose of this research is to determine the physical properties of edible film from arrowroot starch flour and palm oil with difference concentration between both of them, and also to investigate the right concentration among some treatment which have best result. This research used Completely Randomized (CRD) is arranged with two factors. The first factor was the concentration of arrowroot stratch flour
Healthy food has been a lifestyle trend in modern society since the last decades. Vegetable noodles as an alternative healthy food are often consumers’ choices considering that noodles are a favourite food today. This study aims to get more insight into the effect of spinach extract (SE) fortification on noodle dough toward antioxidant status, nutrition facts, and the sensory of wet spinach noodles (WSN) produced. The dough of wet noodle samples was treated by 4 different concentrations of SE fortification of 0, 0.4, 4.0, and 40 mg/mL in which for each treatment was quintuple. Results showed SE fortification had a significant effect on antioxidant status, some nutrient composition (protein, sugar, cholesterol, energy amount, iron, magnesium, and vitamin C), and sensory characteristics of the wet noodle. WSN with rich in antioxidants, low calories, and favoured by panellists was obtained at the optimum concentration of 4 mg/mL. Thus, SE was potential as food fortificant for developing WSN as a promising functional food product in the future.
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