Noodles are generally made from wheat flour which is only high in carbohydrates. Meanwhile, noodle products are needed sholud have others nutritional compound that can be used as daily needs consumption. One of them is the utilization of soybean husk which has been only discardes or used as animal feed. The utilazation of soybean husk waste has not been widely used for the food products. Noodles product can be susbtituted for carrots which are rich ini vitamins and carotenoids. Between of them can be substituted into noodle product proccesed. The purpose of this study was to analyze dry noodle products on the effect of soybean epidermis and carrot flour addition on physicochemical and sensory properties. These dry noodles could be used for a healthy menu as an alternative to carbohydrates in rice. There are some previous study about the effect of soybean husk added to the making of biscuit and cookies products that increase status of nutrition, however it was rarely utilized to substitute on the noodle making. Hence, the aim of this study were to utilize of the soybean husk and to analyze dry noodle products on the effect of soybean husk and carrot flour addition on physicochemical and sensory properties. The method of this study was carried out using quantitatve descriptive with prameters analyzed were moisture content, rehydration power, swelling power, and elasticity as well assensory. While the sensory data were examined by the Kruskal Wallis test. The physicochemical analysis properties test results showed that significant differences in rehydration power, swelling power, and water content, while the product elasticity showed no significant difference. The rehydration power, swelling power, elasticity,and water content showed that 86.67-133.34%;10-20%; 29.80-48.21% and1.19-1.95%, respectively. Furthermore, the sensory test results showed that there were significant differences in aroma and taste, while no significant differences in color and texture. The evaluation sensory of color and texture showed sig>α (0.88>0.05; 0.62>0.05), it mean that there was no difference, while in aroma and taste there were differences with sig<α (0.01<0.05). It can be concluded that the addition of soybean husk and carrot flour had an effect on the chemicals and organoleptic properties of dry noodle. To distguise the aroma of soybean husk other ingredients such as ginger or can be added. Hence,, the further research was necessary conducted in order to obtain strongly attractive color and aroma in dry noodle and to get rid of the unpleasant aroma optimally.
{"title":"Pengaruh penambahan tepung kulit ari kedelai dan tepung wortel terhadap sifat fisikokimia dan sensori mie kering [Effect of the soybean husk and carrot flour addition on the physicochemical and sensory properties of dry noodles]","authors":"Sutrisno Adi Prayitno, Dwi Retnaningtyas Utami, Sugiyati Ningrum, Domas Galih Patria, Silvy Novita Antrisna Putri, Rizqa Arya Puspita, Muhammad Khoirun Niam","doi":"10.23960/jtihp.v28i2.76-89","DOIUrl":"https://doi.org/10.23960/jtihp.v28i2.76-89","url":null,"abstract":"Noodles are generally made from wheat flour which is only high in carbohydrates. Meanwhile, noodle products are needed sholud have others nutritional compound that can be used as daily needs consumption. One of them is the utilization of soybean husk which has been only discardes or used as animal feed. The utilazation of soybean husk waste has not been widely used for the food products. Noodles product can be susbtituted for carrots which are rich ini vitamins and carotenoids. Between of them can be substituted into noodle product proccesed. The purpose of this study was to analyze dry noodle products on the effect of soybean epidermis and carrot flour addition on physicochemical and sensory properties. These dry noodles could be used for a healthy menu as an alternative to carbohydrates in rice. There are some previous study about the effect of soybean husk added to the making of biscuit and cookies products that increase status of nutrition, however it was rarely utilized to substitute on the noodle making. Hence, the aim of this study were to utilize of the soybean husk and to analyze dry noodle products on the effect of soybean husk and carrot flour addition on physicochemical and sensory properties. The method of this study was carried out using quantitatve descriptive with prameters analyzed were moisture content, rehydration power, swelling power, and elasticity as well assensory. While the sensory data were examined by the Kruskal Wallis test. The physicochemical analysis properties test results showed that significant differences in rehydration power, swelling power, and water content, while the product elasticity showed no significant difference. The rehydration power, swelling power, elasticity,and water content showed that 86.67-133.34%;10-20%; 29.80-48.21% and1.19-1.95%, respectively. Furthermore, the sensory test results showed that there were significant differences in aroma and taste, while no significant differences in color and texture. The evaluation sensory of color and texture showed sig>α (0.88>0.05; 0.62>0.05), it mean that there was no difference, while in aroma and taste there were differences with sig<α (0.01<0.05). It can be concluded that the addition of soybean husk and carrot flour had an effect on the chemicals and organoleptic properties of dry noodle. To distguise the aroma of soybean husk other ingredients such as ginger or can be added. Hence,, the further research was necessary conducted in order to obtain strongly attractive color and aroma in dry noodle and to get rid of the unpleasant aroma optimally.","PeriodicalId":31982,"journal":{"name":"Jurnal Teknologi Industri Hasil Pertanian","volume":"91 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-05-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135895571","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}
Pub Date : 2023-04-14DOI: 10.20961/jthp.v16i1.62318
Fina Uzwatania, Putri Ajeng Syahru Rahma, Dwi Ajias Pramasari, R. Ningrum, D. Sondari
Improper oil waste management contributes to environmental degradation, notably water pollution. Because conventional methods for treating oil pollutants are costly and have limited removal efficacy, the use of natural adsorbents is recommended due to their dependability and affordability. The purpose of this study was to see how modified cassava starch affected oil adsorption using two types of enzymes: Brevibacterium sp amylase enzymes derived from Indonesian marine bacteria and commercial amylase enzyme (Dextrozyme® GA).Oil-adsorption degree is applied to several types of oil, including palm oil and olive oil. The findings revealed that the properties of modified starch differed from those of native starch in both physical and chemical terms. The modified starch produced by hydrolysis of the glucoamylase enzyme (Dextrozyme ® GA)had a yield of 80.16 %, reducing sugar content of 0.20 g/L at 24 h, and a particle size of 377 nm, which is lower than the starch hydrolyzed by Brevibacterium sp. In contrast, the degree of oil adsorption in the glucoamylase enzyme (Dextrozyme ® GA) is higher than Brevibacterium sp. Statistical analysis showed that the oil adsorption degree is affected by the type of enzyme, therefore, the modified starch from Brevibacterium sp still needs improvement to be competitive for oil adsorption compared with the modified starch from the glucoamylase enzyme (Dextrozyme ® GA).
油类废弃物管理不当会导致环境恶化，尤其是水污染。由于传统的处理石油污染物的方法成本高，去除效果有限，因此建议使用天然吸附剂，因为它们可靠且价格合理。本研究的目的是观察改性木薯淀粉如何影响两种酶对油的吸附:源自印度尼西亚海洋细菌的短杆菌sp淀粉酶和商业淀粉酶(Dextrozyme®GA)。油吸附度适用于几种类型的油，包括棕榈油和橄榄油。结果表明，改性淀粉在物理和化学性质上与天然淀粉不同。葡糖淀粉酶的生产的改性淀粉水解酶(Dextrozyme®GA)收益率为80.16%,还原糖含量在24小时0.20 g / L, 377纳米的颗粒大小,由枯草芽孢低于淀粉水解sp。相比之下,石油吸附的程度葡糖淀粉酶酶(Dextrozyme®GA)高于枯草芽孢sp。统计分析表明,石油吸附程度是影响酶的类型,因此,与葡萄糖淀粉酶(Dextrozyme®GA)改性淀粉相比，从短杆菌中提取的改性淀粉在油吸附方面仍需改进。
{"title":"PENGARUH ENZIM AMILASE Brevibacterium sp DAN GLUKOAMILASE TERHADAP KEMAMPUAN PENJERAPANAN MINYAK PADA PATI SINGKONG","authors":"Fina Uzwatania, Putri Ajeng Syahru Rahma, Dwi Ajias Pramasari, R. Ningrum, D. Sondari","doi":"10.20961/jthp.v16i1.62318","DOIUrl":"https://doi.org/10.20961/jthp.v16i1.62318","url":null,"abstract":"<p id=\"E1724\" class=\"x-scope qowt-word-para-7\"><span id=\"E1725\" class=\"qowt-font1-TimesNewRoman\">Improper oil waste management contributes to environmental degradation, notably water pollution. Because conventional methods for treating oil pollutants are costly and have limited removal efficacy, the use of natural adsorbent</span><span id=\"E1726\" class=\"qowt-font1-TimesNewRoman\">s</span><span id=\"E1727\" class=\"qowt-font1-TimesNewRoman\"> is recommended due to </span><span id=\"E1728\" class=\"qowt-font1-TimesNewRoman\">their</span><span id=\"E1729\" class=\"qowt-font1-TimesNewRoman\"> dependability and affordability. </span><span id=\"E1730\" class=\"qowt-font1-TimesNewRoman\">The purpose of this study was to see how modified cassava starch affected oil adsorption using two types of enzymes: Brevibacterium sp amylase enzymes derived from Indonesian marine bacteria and commercial amylase enzyme (Dextrozyme® GA).</span><span id=\"E1732\" class=\"qowt-font1-TimesNewRoman\">Oil-adsor</span><span id=\"E1733\" class=\"qowt-font1-TimesNewRoman\">p</span><span id=\"E1734\" class=\"qowt-font1-TimesNewRoman\">tion</span><span id=\"E1735\" class=\"qowt-font1-TimesNewRoman\"> degree is applied to several types of oil, including palm oil and olive oil. The findings revealed that the properties of modified starch differed from those of native starch in both physical and chemical terms. The modified starch produced by hydrolysis of the glucoamylase enzyme (Dextrozyme ® GA)</span><span id=\"E1737\" class=\"qowt-font1-TimesNewRoman\">had a yield of 80.16 %, reducing sugar content of 0.</span><span id=\"E1738\" class=\"qowt-font1-TimesNewRoman\">20</span><span id=\"E1739\" class=\"qowt-font1-TimesNewRoman\"> g/L at 24 h, and a particle size of 377 nm, which is lower than the starch hydrolyzed by Brevibacterium sp.</span><span id=\"E1740\" class=\"qowt-font1-TimesNewRoman\"> In contrast</span><span id=\"E1741\" class=\"qowt-font1-TimesNewRoman\">,</span><span id=\"E1742\" class=\"qowt-font1-TimesNewRoman\"> the degree of oil adsorption in the glucoamylase enzyme (Dextrozyme ® GA) </span><span id=\"E1743\" class=\"qowt-font1-TimesNewRoman\">is </span><span id=\"E1744\" class=\"qowt-font1-TimesNewRoman\">higher than Brevibacterium sp. Statistical analysis showed that the oil adsorption degree is affected by the type of enzyme, therefore, the modified starch from Brevibacterium sp still need</span><span id=\"E1745\" class=\"qowt-font1-TimesNewRoman\">s</span><span id=\"E1746\" class=\"qowt-font1-TimesNewRoman\"> improvement to be competitive for oil adsorption compare</span><span id=\"E1747\" class=\"qowt-font1-TimesNewRoman\">d</span><span id=\"E1748\" class=\"qowt-font1-TimesNewRoman\"> with the modified starch from the glucoamylase enzyme (Dextrozyme ® GA).</span></p>","PeriodicalId":31982,"journal":{"name":"Jurnal Teknologi Industri Hasil Pertanian","volume":"20 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-04-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90310374","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}
The tendency of people to consume fast food and ready-to-eat products such as cookies becomes the cause of a sedentary lifestyle and activities that are contrary to the quantity of food. This becomes one of the causes of degenerative diseases so it is suggested to consume high in nutrient functional foods. Therefore, a study was conducted on substituting cookies with okara flour which is rich in dietary fiber, and avocado which has healthy fats of the MUFA type to increase the nutritional content of cookies. This study aims to find out the chemical characteristics (moisture content, ash, fat, protein, carbohydrate, total calories, and dietary fiber), physical characteristics (hardness and spread ratio), and sensory characteristics (color, aroma, texture, taste, and overalls), also find the best formulation from cookies of okara flour and wheat flour substitution (20%/80%, 40%/60%, 60%/40% (w/w)) that made with substitution of avocado (50%). The experimental research method is using RAL with variation substitution of okara flour. The chemical, physical, and sensory data were analyzed using ANOVA and if there was a difference between treatments continued with Duncan multiple range test analysis at a= 5%. The best formula is cookies V2 with a ratio of okara flour and wheat flour of 40%/60%. Cookies V2 have chemical characteristics including water content of 11.90%, ash content of 2.44%, fat content of 17.09%, protein content of 8.44%, carbohydrate content of 72.01%, total calories of 4.48kcal, dietary fiber of 13.47%. Physical characteristics include hardness 194,58 N and spread ratio 39.7. Sensory characteristics cookies V2 obtained the highest favored score of 4,11. It can be concluded that the substitution of okara flour significantly increased protein and dietary fiber content and decreased carbohydrate content, accompanied by an increase in healthy fat levels due to avocado substitution.
{"title":"PENGARUH SUBTITUSI TEPUNG OKARA DAN ALPUKAT SEBAGAI LEMAK TERHADAP KARAKTERISTIK KIMIA, FISIK, DAN ORGANOLEPTIK COOKIES","authors":"Drinancahya Dunya, Siswanti Siswanti, Windi Atmaka","doi":"10.20961/jthp.v15i2.56872","DOIUrl":"https://doi.org/10.20961/jthp.v15i2.56872","url":null,"abstract":"The tendency of people to consume fast food and ready-to-eat products such as cookies becomes the cause of a sedentary lifestyle and activities that are contrary to the quantity of food. This becomes one of the causes of degenerative diseases so it is suggested to consume high in nutrient functional foods. Therefore, a study was conducted on substituting cookies with okara flour which is rich in dietary fiber, and avocado which has healthy fats of the MUFA type to increase the nutritional content of cookies. This study aims to find out the chemical characteristics (moisture content, ash, fat, protein, carbohydrate, total calories, and dietary fiber), physical characteristics (hardness and spread ratio), and sensory characteristics (color, aroma, texture, taste, and overalls), also find the best formulation from cookies of okara flour and wheat flour substitution (20%/80%, 40%/60%, 60%/40% (w/w)) that made with substitution of avocado (50%). The experimental research method is using RAL with variation substitution of okara flour. The chemical, physical, and sensory data were analyzed using ANOVA and if there was a difference between treatments continued with Duncan multiple range test analysis at a= 5%. The best formula is cookies V2 with a ratio of okara flour and wheat flour of 40%/60%. Cookies V2 have chemical characteristics including water content of 11.90%, ash content of 2.44%, fat content of 17.09%, protein content of 8.44%, carbohydrate content of 72.01%, total calories of 4.48kcal, dietary fiber of 13.47%. Physical characteristics include hardness 194,58 N and spread ratio 39.7. Sensory characteristics cookies V2 obtained the highest favored score of 4,11. It can be concluded that the substitution of okara flour significantly increased protein and dietary fiber content and decreased carbohydrate content, accompanied by an increase in healthy fat levels due to avocado substitution.","PeriodicalId":31982,"journal":{"name":"Jurnal Teknologi Industri Hasil Pertanian","volume":"18 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-04-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85510722","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}
Pub Date : 2023-04-04DOI: 10.20961/jthp.v15i2.62886
Riyadhotul Qibtiyah, B. R. Handayani, M. Ariyana
The objective of this study was to determine the effect of various concentrations of trigona honey on microbial, chemical and sensory quality of purple sweet potato juice yoghurt. The method used in this research was an experimental method with a single factor Completely Randomized Design (CRD), namely concentration of trigona honey 0%; 2.5%; 5%; 7.5%; 10%, and 12.5%. The parameters observed were the total lactic acid bacterial (LAB), total lactic acid, pH, antioxidant activity, viscosity, color, and sensory (aroma, taste, appearance and consistency). Observational data were analyzed by analysis of variance with a significance level of 5% using the Co-stat software. The real difference data was further analyzed using the Honestly Significant Difference (HSD) test for microbial, chemical, and sensory parameters. The result showed that the concentration of trigona honey had a significantly different effect on the total lactic acid bacterial (LAB), total lactic acid, pH, antioxidant activity, viscosity, and sensory properties of taste (hedonic), appearance (hedonic and scoring) and consistency (hedonic and scoring). The use of 5% trigona honey produced purple sweet potato juice yoghurt with the best quality the following characteristics: the total lactic acid bacterial (LAB) 9,89 ± 0,39 log CFU/mL, total lactic acid 1,28 ± 0,016 %, pH 3,48 ± 0,016, antioxidant activity 27,45 ± 1,45 %, viscosity 172 ± 0 cP, color 52,82 ± 2,58 and other acceptable sensory qualities.
{"title":"PENGARUH KONSENTRASI MADU TRIGONA TERHADAP MUTU MIKROBIOLOGI, KIMIA DAN SENSORIS YOGHURT SARI UBI JALAR UNGU (Ipomoea batatas L.)","authors":"Riyadhotul Qibtiyah, B. R. Handayani, M. Ariyana","doi":"10.20961/jthp.v15i2.62886","DOIUrl":"https://doi.org/10.20961/jthp.v15i2.62886","url":null,"abstract":"The objective of this study was to determine the effect of various concentrations of trigona honey on microbial, chemical and sensory quality of purple sweet potato juice yoghurt. The method used in this research was an experimental method with a single factor Completely Randomized Design (CRD), namely concentration of trigona honey 0%; 2.5%; 5%; 7.5%; 10%, and 12.5%. The parameters observed were the total lactic acid bacterial (LAB), total lactic acid, pH, antioxidant activity, viscosity, color, and sensory (aroma, taste, appearance and consistency). Observational data were analyzed by analysis of variance with a significance level of 5% using the Co-stat software. The real difference data was further analyzed using the Honestly Significant Difference (HSD) test for microbial, chemical, and sensory parameters. The result showed that the concentration of trigona honey had a significantly different effect on the total lactic acid bacterial (LAB), total lactic acid, pH, antioxidant activity, viscosity, and sensory properties of taste (hedonic), appearance (hedonic and scoring) and consistency (hedonic and scoring). The use of 5% trigona honey produced purple sweet potato juice yoghurt with the best quality the following characteristics: the total lactic acid bacterial (LAB) 9,89 ± 0,39 log CFU/mL, total lactic acid 1,28 ± 0,016 %, pH 3,48 ± 0,016, antioxidant activity 27,45 ± 1,45 %, viscosity 172 ± 0 cP, color 52,82 ± 2,58 and other acceptable sensory qualities.","PeriodicalId":31982,"journal":{"name":"Jurnal Teknologi Industri Hasil Pertanian","volume":"65 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-04-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73544488","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}
Pub Date : 2023-03-17DOI: 10.23960/jtihp.v28i1.66-75
Susilawati Susilawati, Samsul Rizal, Murhadi Murhadi, Muhammad Nur Faza Taqiyyuddin
Utilization of durian seed flour (DSF) in the manufacture of Etawa goat milk ice cream has the potential to be developed. This study aimed to study the effect of DSF as a stabilizer on the quality of Etawa goat milk ice cream. The study used a completely randomized block design with a single factor in the form of five DSF concentration levels, namely 0, 1.5, 3, 4.5, and 6% with 5 replications and 0.5% gelatin as a control. Parameters of ice cream quality analyzed include physical characteristics such as overrun, melting speed, and emulsion stability and sensory characteristics such as color, texture and overall acceptability. The variance tests were carried out on the research data, followed by the Honest Significant Difference (BNJ) test at the 5% level. The results showed that DSF concentration significantly affected the physical properties of overrun, melting speed, and emulsion stability and affected the sensory characteristics of color, texture, and overall acceptability of Etawa goat's milk ice cream. TDSF concentration of 3% produces goat's milk ice cream with the best characteristics which has an overrun value of 33.40%, melting speed of 25 minutes, 83% emulsion stability with a soft texture, yellowish white color, and protein, fat and total solids content according to SNI no. 01-3713-2018.
{"title":"Pengaruh penambahan tepung biji durian sebagai bahan penstabil terhadap kualitas es krim susu kambing etawa [Effect of durian seed flour addition as a stabilizer on the quality of Etawa goat’s milk ice cream]","authors":"Susilawati Susilawati, Samsul Rizal, Murhadi Murhadi, Muhammad Nur Faza Taqiyyuddin","doi":"10.23960/jtihp.v28i1.66-75","DOIUrl":"https://doi.org/10.23960/jtihp.v28i1.66-75","url":null,"abstract":"Utilization of durian seed flour (DSF) in the manufacture of Etawa goat milk ice cream has the potential to be developed. This study aimed to study the effect of DSF as a stabilizer on the quality of Etawa goat milk ice cream. The study used a completely randomized block design with a single factor in the form of five DSF concentration levels, namely 0, 1.5, 3, 4.5, and 6% with 5 replications and 0.5% gelatin as a control. Parameters of ice cream quality analyzed include physical characteristics such as overrun, melting speed, and emulsion stability and sensory characteristics such as color, texture and overall acceptability. The variance tests were carried out on the research data, followed by the Honest Significant Difference (BNJ) test at the 5% level. The results showed that DSF concentration significantly affected the physical properties of overrun, melting speed, and emulsion stability and affected the sensory characteristics of color, texture, and overall acceptability of Etawa goat's milk ice cream. TDSF concentration of 3% produces goat's milk ice cream with the best characteristics which has an overrun value of 33.40%, melting speed of 25 minutes, 83% emulsion stability with a soft texture, yellowish white color, and protein, fat and total solids content according to SNI no. 01-3713-2018.","PeriodicalId":31982,"journal":{"name":"Jurnal Teknologi Industri Hasil Pertanian","volume":"71 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-03-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80198472","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}
Pub Date : 2023-03-08DOI: 10.23960/jtihp.v28i1.43-53
Asmawati Asmawati, I. Irfan, Fathia Bilatul Izzah, Agus Riski Anuardi
Lemongrass is a plant that produces essential oils, which contain citronellal, citronellol, and geraniol. These compounds are known to be used as antimicrobials and antioxidants. Nanotechnology is one of the technological innovations that can be used as a medium for sending non-polar active components, such as essential oils. The research was to study the effect of citronella oil concentration, surfactant-cosurfactant ratio, and speed of homogenization on the characteristics of citronella oil nanoemulsion. The research was designed using the Factorial Completely Randomized Design, which consisted of 3 factors. The first factor was the concentration of citronella oil (M1 = 2.5%, M2 = 5%, and M3 = 7.5%). The second factor was the surfactant-cosurfactant ratio (S1 = 1:0, S2 = 3:2, and S3 = 2:3), and the third factor was the homogenization speed (K1 = 6000 rpm and K2 = 12000 rpm). The evaluation research outcome included pH, viscosity, stability, antimicrobial activity, and antioxidant activity. The results showed that the pH value was 4.39 to 5.03 and the viscosity value was 1.00 to 1.28 cP. The resulting nanoemulsion showed no phase separation for 10 days of storage at room temperature. The antimicrobial activity was 6.07 to 6.65 mm. The antioxidant activity of citronella oil nanoemulsion ranged from 74.60-86.73%. Increasing the concentration of citronella oil increased the value of pH, viscosity, antimicrobial activity and antioxidant activity. The highest antimicrobial activity was obtained at the surfactant:cosurfactant ratio (3:2). The antimicrobial activity of the nanoemulsion homogenized at a speed of 12,000 rpm was higher than that of the nanoemulsion homogenized at a speed of 6,000 rpm (P<0.05).
{"title":"Pengaruh konsentrasi minyak sereh wangi, nisbah surfaktan-kosurfaktan, dan kecepatan homogenisasi terhadap karakteristik nanoemulsi minyak sereh wangi [Effect of citronella oil concentration, surfactant-cosurfactant ratio, and speed of homogenization on caracteristics of citronella oil nanoemulsion]","authors":"Asmawati Asmawati, I. Irfan, Fathia Bilatul Izzah, Agus Riski Anuardi","doi":"10.23960/jtihp.v28i1.43-53","DOIUrl":"https://doi.org/10.23960/jtihp.v28i1.43-53","url":null,"abstract":"Lemongrass is a plant that produces essential oils, which contain citronellal, citronellol, and geraniol. These compounds are known to be used as antimicrobials and antioxidants. Nanotechnology is one of the technological innovations that can be used as a medium for sending non-polar active components, such as essential oils. The research was to study the effect of citronella oil concentration, surfactant-cosurfactant ratio, and speed of homogenization on the characteristics of citronella oil nanoemulsion. The research was designed using the Factorial Completely Randomized Design, which consisted of 3 factors. The first factor was the concentration of citronella oil (M1 = 2.5%, M2 = 5%, and M3 = 7.5%). The second factor was the surfactant-cosurfactant ratio (S1 = 1:0, S2 = 3:2, and S3 = 2:3), and the third factor was the homogenization speed (K1 = 6000 rpm and K2 = 12000 rpm). The evaluation research outcome included pH, viscosity, stability, antimicrobial activity, and antioxidant activity. The results showed that the pH value was 4.39 to 5.03 and the viscosity value was 1.00 to 1.28 cP. The resulting nanoemulsion showed no phase separation for 10 days of storage at room temperature. The antimicrobial activity was 6.07 to 6.65 mm. The antioxidant activity of citronella oil nanoemulsion ranged from 74.60-86.73%. Increasing the concentration of citronella oil increased the value of pH, viscosity, antimicrobial activity and antioxidant activity. The highest antimicrobial activity was obtained at the surfactant:cosurfactant ratio (3:2). The antimicrobial activity of the nanoemulsion homogenized at a speed of 12,000 rpm was higher than that of the nanoemulsion homogenized at a speed of 6,000 rpm (P<0.05).","PeriodicalId":31982,"journal":{"name":"Jurnal Teknologi Industri Hasil Pertanian","volume":"24 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-03-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"72522074","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}
Pub Date : 2023-03-08DOI: 10.23960/jtihp.v28i1.54-65
Sherlirianti Sherlirianti, Y. K. Dewi, Dzul Fadly
Liang tea is a traditional drink made from herbal ingredients and tea ingredients which are functional as antioxidants. The use of a cup of tea leaves produces an interesting red-purple color, partly because it contains brazilin pigment. The color of the liang infusion is affected by pH but it is not yet known whether it has an effect on its physicochemical characteristics. The obstacle faced is because the form of the drink in the form of steeping becomes impractical so it needs modification, one of which is in the form of an encapsulant. One of the conditions for the steeping pH is achieved by using citrate buffer. Our study aimed to obtain the steeping pH conditions that produce liang tea extract as the core ingredient to obtain the best encapsulant based on physicochemical characteristics. The research design used complete randomization with 4 treatment levels, namely the addition of citrate buffer to pH 4.25; 5.07; 6.06 and without administration of citrate buffer (pH 6.37). The physicochemical characteristics of the encapsulant were observed for pH, water content, solubility, polyphenol content and antioxidant activity in liang tea extract as the core and encapsulant material. The results showed that liang tea extract brewed at system pH 4.25 had antioxidant activity (70.48 ± 0.81 %), produced encapsulants with highest total polyphenols (493.75 ± 12.50 mg GAE/g encapsulant) and antioxidant activity (72.24 ± 3.56 %) but also highest water content (10.76 ± 0.08 %) while the highest solubility was obtained in the encapsulant with the main ingredient of liang tea extract which was brewed at a system pH of 6.37.
{"title":"Enkapsulan ekstrak liang teh hasil seduhan pada berbagai pH sistem sebagai bahan inti: karakteristik fisikokimia [Physicochemical Characteristic of liang tea extract encapsulation on various pH]","authors":"Sherlirianti Sherlirianti, Y. K. Dewi, Dzul Fadly","doi":"10.23960/jtihp.v28i1.54-65","DOIUrl":"https://doi.org/10.23960/jtihp.v28i1.54-65","url":null,"abstract":"Liang tea is a traditional drink made from herbal ingredients and tea ingredients which are functional as antioxidants. The use of a cup of tea leaves produces an interesting red-purple color, partly because it contains brazilin pigment. The color of the liang infusion is affected by pH but it is not yet known whether it has an effect on its physicochemical characteristics. The obstacle faced is because the form of the drink in the form of steeping becomes impractical so it needs modification, one of which is in the form of an encapsulant. One of the conditions for the steeping pH is achieved by using citrate buffer. Our study aimed to obtain the steeping pH conditions that produce liang tea extract as the core ingredient to obtain the best encapsulant based on physicochemical characteristics. The research design used complete randomization with 4 treatment levels, namely the addition of citrate buffer to pH 4.25; 5.07; 6.06 and without administration of citrate buffer (pH 6.37). The physicochemical characteristics of the encapsulant were observed for pH, water content, solubility, polyphenol content and antioxidant activity in liang tea extract as the core and encapsulant material. The results showed that liang tea extract brewed at system pH 4.25 had antioxidant activity (70.48 ± 0.81 %), produced encapsulants with highest total polyphenols (493.75 ± 12.50 mg GAE/g encapsulant) and antioxidant activity (72.24 ± 3.56 %) but also highest water content (10.76 ± 0.08 %) while the highest solubility was obtained in the encapsulant with the main ingredient of liang tea extract which was brewed at a system pH of 6.37.","PeriodicalId":31982,"journal":{"name":"Jurnal Teknologi Industri Hasil Pertanian","volume":"90 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-03-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78448601","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}
Pub Date : 2023-02-24DOI: 10.20961/jthp.v15i2.57912
Cookies are one of the most popular snacks. In order to reduce imports of wheat, an alternative that can be done is replacing wheat flour with sorghum flour, a food that can be produced in Indonesia and have a function close to wheat. Sorghum flour is expected to increase the nutritional and functional value of cookies. To reduce the health risks of saturated fat in cookies, butter is substituted with avocado which contains unsaturated fat and has similar characteristics to butter. The aim of this study was to determine the influence of sorghum flour substitution to chemical, physical, and organoleptic characteristic of cookies, and to know the best cookie formulation. This study used a completely randomized design (CRD) with one factor that is variation in sorghum flour substitution. The formula is using 50% butter : 50% avocado with ratio of wheat flour and sorghum flour 5:0 (w/w); 4:1 (w/w); 3:2 (w/w); 2:3 (w/w); 1:4 (w/w). The data were analyzed using one way Anova and if it showed a significant difference, a further test was carried out with DMRT at α=5%. Cookies with the best and most preferred formula is cookies with ratio of wheat flour:sorghum flour 2:3 (w/w) that have chemical characteristics including water content 11.6%, ash content 2.44%, protein content 5.97%, fat content 13.87%, carbohydrate content 77.60%, total calories 4.38 kcal/g, antioxidant activity 50.24%; physical characteristics including hardness 157.23 N and spread ratio 4.60.
饼干是最受欢迎的零食之一。为了减少小麦的进口，一种替代方法是用高粱粉代替小麦粉，高粱粉可以在印度尼西亚生产，其功能接近小麦。高粱粉有望增加饼干的营养和功能价值。为了减少饼干中饱和脂肪的健康风险，黄油被牛油果取代，牛油果含有不饱和脂肪，与黄油具有相似的特性。本研究的目的是确定高粱粉替代对饼干的化学、物理和感官特性的影响，并确定最佳的饼干配方。本研究采用完全随机设计(CRD)，其中一个因素是高粱粉替代的变化。配方为50%牛油果:50%牛油果，小麦粉与高粱粉的比例为5:0 (w/w);4:1 (w / w);3:2 (w / w);2:3 (w / w);1:4 (w / w)。数据采用单因素方差分析，如果显示有显著差异，则采用α=5%的DMRT进行进一步检验。以小麦粉:高粱粉比例为2:3 (w/w)的饼干为最佳配方，其化学特性为含水量11.6%，灰分含量2.44%，蛋白质含量5.97%，脂肪含量13.87%，碳水化合物含量77.60%，总热量4.38 kcal/g，抗氧化活性50.24%;物理特性包括硬度157.23 N和扩散比4.60。
{"title":"PENGARUH SUBSTITUSI TEPUNG SORGUM TERHADAP KARAKTERISTIK KIMIA, FISIKA, DAN ORGANOLEPTIK COOKIES DENGAN ALPUKAT SEBAGAI SUBSTITUSI LEMAK","authors":"","doi":"10.20961/jthp.v15i2.57912","DOIUrl":"https://doi.org/10.20961/jthp.v15i2.57912","url":null,"abstract":"Cookies are one of the most popular snacks. In order to reduce imports of wheat, an alternative that can be done is replacing wheat flour with sorghum flour, a food that can be produced in Indonesia and have a function close to wheat. Sorghum flour is expected to increase the nutritional and functional value of cookies. To reduce the health risks of saturated fat in cookies, butter is substituted with avocado which contains unsaturated fat and has similar characteristics to butter. The aim of this study was to determine the influence of sorghum flour substitution to chemical, physical, and organoleptic characteristic of cookies, and to know the best cookie formulation. This study used a completely randomized design (CRD) with one factor that is variation in sorghum flour substitution. The formula is using 50% butter : 50% avocado with ratio of wheat flour and sorghum flour 5:0 (w/w); 4:1 (w/w); 3:2 (w/w); 2:3 (w/w); 1:4 (w/w). The data were analyzed using one way Anova and if it showed a significant difference, a further test was carried out with DMRT at α=5%. Cookies with the best and most preferred formula is cookies with ratio of wheat flour:sorghum flour 2:3 (w/w) that have chemical characteristics including water content 11.6%, ash content 2.44%, protein content 5.97%, fat content 13.87%, carbohydrate content 77.60%, total calories 4.38 kcal/g, antioxidant activity 50.24%; physical characteristics including hardness 157.23 N and spread ratio 4.60.","PeriodicalId":31982,"journal":{"name":"Jurnal Teknologi Industri Hasil Pertanian","volume":"32 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-02-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87367667","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}
Pub Date : 2023-02-15DOI: 10.23960/jtihp.v28i1.30-42
Winda Septiana, S. Sukarno, S. Budijanto
Lemon juice can be used as an acidifier to separate curd and whey from milk by decreasing the pH until it reaches the isoelectric point. This study observed the effect of lemon juice as a coagulant for soft cheese-making characteristics using direct acidification that variates the temperature point and the level of lemons maturity classify by the fruit-peel color ratio between yellow and green. Response surface methodology was used in this experimental design with 29 total runs by Design Expert 13 software to search for the optimum formula for the soft cheese-making process. The result shows that the optimum formula reached 70% yellow and 30% green lemon-peel color of fruit maturity, several lemon juice concentrations at 5%, 10%, and 15, and the coagulation temperature point at 30 °C. This research showed that there was an effect of using lemon juice as an acid coagulant in the soft cheese-making process based on the concentration added as an acidifying agent on the characteristic results.
{"title":"Aplikasi response surface methodology pada optimalisasi proses direct acidification terhadap karakteristik produk keju lunak dari penggunaan air lemon [Application of response surface methodology to optimize direct acidification using lemon juice process for soft cheese properties]","authors":"Winda Septiana, S. Sukarno, S. Budijanto","doi":"10.23960/jtihp.v28i1.30-42","DOIUrl":"https://doi.org/10.23960/jtihp.v28i1.30-42","url":null,"abstract":"Lemon juice can be used as an acidifier to separate curd and whey from milk by decreasing the pH until it reaches the isoelectric point. This study observed the effect of lemon juice as a coagulant for soft cheese-making characteristics using direct acidification that variates the temperature point and the level of lemons maturity classify by the fruit-peel color ratio between yellow and green. Response surface methodology was used in this experimental design with 29 total runs by Design Expert 13 software to search for the optimum formula for the soft cheese-making process. The result shows that the optimum formula reached 70% yellow and 30% green lemon-peel color of fruit maturity, several lemon juice concentrations at 5%, 10%, and 15, and the coagulation temperature point at 30 °C. This research showed that there was an effect of using lemon juice as an acid coagulant in the soft cheese-making process based on the concentration added as an acidifying agent on the characteristic results.","PeriodicalId":31982,"journal":{"name":"Jurnal Teknologi Industri Hasil Pertanian","volume":"55 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-02-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90572386","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}
Pub Date : 2023-02-11DOI: 10.23960/jtihp.v28i1.18-29
Farida Hanum Hamzah, Dewi Fortuna Ayu, E. Rossi, Yossie Kharisma Dewi, Arya Dika
Mayonnaise is an oil in water (O/W) emulsion despite containing 70–80% fat and egg yolk. The addition of extract ginger var. Rubrum serves as an ingredient that is able to cover the characteristic of mayonnaise of red palm oil taste and aroma and also contains high antioxidants. The aim was to find the best mayonnaise of red palm oil with extract ginger var. Rubrum addition according to the SNI. The experimental was arranged in a completely randomized design (CRD) with 3 treatments and replicated 3 times then continued tested using DNMRT at a 5% level. The treatment was five-level extract ginger var. Rubrum addition: 0.5%, 1%, 1.5%, 2%, and 2.5%. Parameters observed were moisture content, antioxidant activity, color with a colorimeter, and sensory evaluation on mayonnaise. The result showed that the addition of extract ginger var. Rubrum significantly affected color, descriptive sensory assessments such as aroma, taste, and viscosity, hedonic assessments such as aroma and taste. Whereas moisture content, color sensory assessment and hedonic viscosity were not significantly affected. The best treatment was 2.5% addition of extract ginger var. Rubrum with a value of 25.83% moisture content, 87.45 ppm (strong) antioxidant activity, color with colorimeter L*: 55.27; a*: 11.36; and b*: 48.86 and preferred overall acceptance.
{"title":"Karakteristik fisiko-kimia dan sensori mayones dari minyak sawit merah dengan penambahan ekstrak jahe var. Rubrum [Characteristic physicochemical and sensory red palm oil mayonnaise addition extract ginger var. Rubrum]","authors":"Farida Hanum Hamzah, Dewi Fortuna Ayu, E. Rossi, Yossie Kharisma Dewi, Arya Dika","doi":"10.23960/jtihp.v28i1.18-29","DOIUrl":"https://doi.org/10.23960/jtihp.v28i1.18-29","url":null,"abstract":"Mayonnaise is an oil in water (O/W) emulsion despite containing 70–80% fat and egg yolk. The addition of extract ginger var. Rubrum serves as an ingredient that is able to cover the characteristic of mayonnaise of red palm oil taste and aroma and also contains high antioxidants. The aim was to find the best mayonnaise of red palm oil with extract ginger var. Rubrum addition according to the SNI. The experimental was arranged in a completely randomized design (CRD) with 3 treatments and replicated 3 times then continued tested using DNMRT at a 5% level. The treatment was five-level extract ginger var. Rubrum addition: 0.5%, 1%, 1.5%, 2%, and 2.5%. Parameters observed were moisture content, antioxidant activity, color with a colorimeter, and sensory evaluation on mayonnaise. The result showed that the addition of extract ginger var. Rubrum significantly affected color, descriptive sensory assessments such as aroma, taste, and viscosity, hedonic assessments such as aroma and taste. Whereas moisture content, color sensory assessment and hedonic viscosity were not significantly affected. The best treatment was 2.5% addition of extract ginger var. Rubrum with a value of 25.83% moisture content, 87.45 ppm (strong) antioxidant activity, color with colorimeter L*: 55.27; a*: 11.36; and b*: 48.86 and preferred overall acceptance.","PeriodicalId":31982,"journal":{"name":"Jurnal Teknologi Industri Hasil Pertanian","volume":"8 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-02-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87556453","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}
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