Pub Date : 2023-02-06DOI: 10.20961/jthp.v15i2.59721
A. Sefrienda, Hilda Novianty, Jasmadi Jasmadi, I. T. Suryaningtyas, C. D. Poeloengasih, B. Kumayanjati, S. Permadi, D. Setyono
The green macroalgae Ulva lactuca (L.) is a potential alternative protein source. This study investigates the effect of soaking and different drying methods on the protein and color quality of U. lactuca. Moisture and ash content, color, and protein content, i.e., crude protein, in vitro protein digestibility, and protein solubility of the seaweed were determined. In its conduct, fresh U. lactuca was soaked in fresh water for various soaking times (0, 1, 2, and 3 h). Soaking U. lactuca with the highest protein digestibility was selected for further drying method investigation, i.e., sun-drying, shade-drying, and oven-drying at 40°C. The results reveal that soaking treatment did not affect protein quality significantly, but there was a significant effect of soaking treatment on the ash content and color quality of U. lactuca. Among the drying method, sun drying and oven drying resulted in higher in-vitro protein digestibility and protein solubility compared to shade drying.
{"title":"PROTEIN CONTENT AND COLOR OF GREEN MACROALGAE Ulva lactuca (L.) ON SOAKING TIME AND DRYING METHOD","authors":"A. Sefrienda, Hilda Novianty, Jasmadi Jasmadi, I. T. Suryaningtyas, C. D. Poeloengasih, B. Kumayanjati, S. Permadi, D. Setyono","doi":"10.20961/jthp.v15i2.59721","DOIUrl":"https://doi.org/10.20961/jthp.v15i2.59721","url":null,"abstract":"The green macroalgae Ulva lactuca (L.) is a potential alternative protein source. This study investigates the effect of soaking and different drying methods on the protein and color quality of U. lactuca. Moisture and ash content, color, and protein content, i.e., crude protein, in vitro protein digestibility, and protein solubility of the seaweed were determined. In its conduct, fresh U. lactuca was soaked in fresh water for various soaking times (0, 1, 2, and 3 h). Soaking U. lactuca with the highest protein digestibility was selected for further drying method investigation, i.e., sun-drying, shade-drying, and oven-drying at 40°C. The results reveal that soaking treatment did not affect protein quality significantly, but there was a significant effect of soaking treatment on the ash content and color quality of U. lactuca. Among the drying method, sun drying and oven drying resulted in higher in-vitro protein digestibility and protein solubility compared to shade drying. ","PeriodicalId":31982,"journal":{"name":"Jurnal Teknologi Industri Hasil Pertanian","volume":"58 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-02-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80170320","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 : 2023-01-18DOI: 10.23960/jtihp.v28i1.9-17
Chintia Agrefina Brilian, Sussi Astuti, Sri Hidayati, Fibra Nurainy
Vegetable leather can be produced from beluntas leaves which have a high crude fiber content mixed with hydrocolloid compounds such as seaweed (Eucheuma cottonii) as a binder. The purpose of the study was to obtaini a comparison ofi beluntas leavesi and seaweed E. cottonii which produced ithe bestasensory and physical properties of vegetable leather. The studye was arranged in a Completely Randomized Block Design (CRBD) withi 6 levels of treatmenti with a comparison ofi beluntas leavesi and seaweed (Eucheuma cottonii) i.e. 30%:70%; 40%:60%; 50%:50%; 60%:40%; 70%:30% and 80%:20% and 4 repetitions. The data homogeneity and additivity were tested using Bartletti and Tukey tests, then analyzed for varianceeand further itested with LeastaSignificant Difference (LSD) at 5% level. The resultsdshowed the comparison of 30% beluntas leaves : 70% seaweed was found to be the best treatment, which resulted in a texture score of 4.55 (compact), aroma score of 4.30 (not scented with beluntas leaves), taste score of 4.83 (like), color score 4.55 (blackish green) and overall acceptance score 4.42 (like), physical test tensileestrength of 9.43 MPa, percent elongationpof 1.34% and thickness of 0.13 mm. The moisture content of the best vegetable leather was 13.34%, ash content was 19.74%, fat content was 1.29%, protein content was 13.14%, and antioxidant activity was 1576.14 ppm.
{"title":"Vegetable leather pada berbagai perbandingan rumput laut (Eucheuma cottonii) dan daun beluntas (Pluchea indica L.) : evaluasi sifat sensori dan fisik","authors":"Chintia Agrefina Brilian, Sussi Astuti, Sri Hidayati, Fibra Nurainy","doi":"10.23960/jtihp.v28i1.9-17","DOIUrl":"https://doi.org/10.23960/jtihp.v28i1.9-17","url":null,"abstract":"Vegetable leather can be produced from beluntas leaves which have a high crude fiber content mixed with hydrocolloid compounds such as seaweed (Eucheuma cottonii) as a binder. The purpose of the study was to obtaini a comparison ofi beluntas leavesi and seaweed E. cottonii which produced ithe bestasensory and physical properties of vegetable leather. The studye was arranged in a Completely Randomized Block Design (CRBD) withi 6 levels of treatmenti with a comparison ofi beluntas leavesi and seaweed (Eucheuma cottonii) i.e. 30%:70%; 40%:60%; 50%:50%; 60%:40%; 70%:30% and 80%:20% and 4 repetitions. The data homogeneity and additivity were tested using Bartletti and Tukey tests, then analyzed for varianceeand further itested with LeastaSignificant Difference (LSD) at 5% level. The resultsdshowed the comparison of 30% beluntas leaves : 70% seaweed was found to be the best treatment, which resulted in a texture score of 4.55 (compact), aroma score of 4.30 (not scented with beluntas leaves), taste score of 4.83 (like), color score 4.55 (blackish green) and overall acceptance score 4.42 (like), physical test tensileestrength of 9.43 MPa, percent elongationpof 1.34% and thickness of 0.13 mm. The moisture content of the best vegetable leather was 13.34%, ash content was 19.74%, fat content was 1.29%, protein content was 13.14%, and antioxidant activity was 1576.14 ppm.","PeriodicalId":31982,"journal":{"name":"Jurnal Teknologi Industri Hasil Pertanian","volume":"69 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78978183","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 : 2023-01-18DOI: 10.23960/jtihp.v28i1.1-8
T. Rohmayanti, Rosy Hutami, Maryam Jamila
Moringa leaves have bioactive compounds of flavonoids and tannins, which can be used as antimicrobials to substitute triclosan and glycerol compounds in commercial sanitizer gels. This study aims to determine the antimicrobial activity, physicochemical characteristics, and sensory properties of the moringa leaf extract of the bio-sanitizer gel. The research consisted of two stages: the extraction of Moringa leaves and the stages of making bio-sanitizer gel. The study used a factorial completely randomized design (CRD) with two factors: the type of solvent and the ratio of sample to solvent. Data were analyzed using variance (ANOVA) and Duncan's Range Test (DMRT). The results showed that all samples added to Moringa leaf extract had an antibacterial activity with inhibition zone values that did not differ between treatments within a range of 2.5-3.0 mm. All samples of Moringa leaf extract bio-sanitizer gel have the potential to inhibit E.coli and S.aureus bacteria. The treatment selected for this study was a bio-sanitizer gel of Moringa leaf extract with ethanol solvent and concentration of 1:6 with a pH value (3.90), viscosity (5.57), homogeneous, and having the preferred sensory value (aromatic = 6.47, color = 5.89, viscosity = 5.54, tackiness = 5.48, overall = 5.95).
{"title":"Aktivitas antimikroba, karakteristik fisikokimia, dan hedonik gel biosanitizer ekstrak daun kelor (Moringa oleifera) [Antimicrobial activity, physicochemical and sensory characteristic of Moringa oleifera leaf extract biosanitizer gel]","authors":"T. Rohmayanti, Rosy Hutami, Maryam Jamila","doi":"10.23960/jtihp.v28i1.1-8","DOIUrl":"https://doi.org/10.23960/jtihp.v28i1.1-8","url":null,"abstract":"Moringa leaves have bioactive compounds of flavonoids and tannins, which can be used as antimicrobials to substitute triclosan and glycerol compounds in commercial sanitizer gels. This study aims to determine the antimicrobial activity, physicochemical characteristics, and sensory properties of the moringa leaf extract of the bio-sanitizer gel. The research consisted of two stages: the extraction of Moringa leaves and the stages of making bio-sanitizer gel. The study used a factorial completely randomized design (CRD) with two factors: the type of solvent and the ratio of sample to solvent. Data were analyzed using variance (ANOVA) and Duncan's Range Test (DMRT). The results showed that all samples added to Moringa leaf extract had an antibacterial activity with inhibition zone values that did not differ between treatments within a range of 2.5-3.0 mm. All samples of Moringa leaf extract bio-sanitizer gel have the potential to inhibit E.coli and S.aureus bacteria. The treatment selected for this study was a bio-sanitizer gel of Moringa leaf extract with ethanol solvent and concentration of 1:6 with a pH value (3.90), viscosity (5.57), homogeneous, and having the preferred sensory value (aromatic = 6.47, color = 5.89, viscosity = 5.54, tackiness = 5.48, overall = 5.95). ","PeriodicalId":31982,"journal":{"name":"Jurnal Teknologi Industri Hasil Pertanian","volume":"43 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73297854","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 : 2023-01-12DOI: 10.20961/jthp.v15i2.52137
Ainun Noor Andini, Siti Tamaroh
Purple yam (Dioscorea alata L.) is a type of tuber that has the potential as a source of carbohydrates, and there are antioxidant compounds in the form of anthocyanins and phenolic compounds. The manufacture of dried noodles substituted with purple yam flour is expected to increase the utilization of purple yam and reduce the use of wheat flour as the main ingredient for making noodles. The addition of Carboxy Methyl Cellulose aims to improve the physical properties of dried noodles. In this study, the manufacture of dried noodles was carried out by treating the raw material with a ratio of wheat flour: purple yam flour 80:20, 70:30, 60:40 and CMC 0.25, 0.50, 0.75 g/100 g. The resulting dried noodles were tested for water content, ash content, protein content, anthocyanin content, total phenolic content, antioxidant activity, color, texture, cooking loss and preference test. The data obtained were then carried out with a one-way ANOVA statistical test and if there was a significant difference, it was continued with the DMRT test at a 5% confidence level. The results of this study indicate that the manufacture of dried noodles can be made with a ratio of wheat flour: purple yam flour ratio of 70:30, so as to reduce the use of wheat flour.In the manufacture of dried noodles with substitution 30 parts of purple yam flour used CMC 0.50 g/100 g. The characteristics of the best dry noodles produced in this study were as follows : water content 10.24% wb, protein content 12.19% db, ash content 3.97% db, anthocyanins content 4.93 mg/100 g db, total phenolic content 19.48 g GAE/ 100 g db, antioxidant activity 3.14%, color L= 29.53, a*=6.80, b*=7.58, cooking loss = 8.52% and overall preference level cooked dried noodle = 3.80 (preferred).
紫山药(Dioscorea alata L.)是一种块茎，具有作为碳水化合物来源的潜力，并且具有花青素和酚类化合物形式的抗氧化化合物。紫山药粉替代干面的生产有望提高紫山药的利用率，减少小麦粉作为面条主要原料的使用。羧基甲基纤维素的加入是为了改善干面的物理性能。本研究采用小麦粉与紫山药粉的比例分别为80:20、70:30、60:40,CMC为0.25、0.50、0.75 g/100 g，对原料进行处理，制备干面。对所得干面进行了含水量、灰分含量、蛋白质含量、花青素含量、总酚含量、抗氧化活性、色泽、质地、蒸煮损失和偏好试验。然后对获得的数据进行单因素方差分析统计检验，如果有显著差异，则继续进行5%置信水平的DMRT检验。本研究结果表明，小麦粉与紫山药粉的比例为70:30，可以减少小麦粉的使用量。在替代干面的生产中，30份紫山药粉的CMC用量为0.50 g/100 g。本研究生产的最佳干面性状为:水分含量10.24% wb，蛋白质含量12.19% db，灰分含量3.97% db，花青素含量4.93 mg/100 g db，总酚含量19.48 g GAE/ 100 g db，抗氧化活性3.14%，色泽L= 29.53, a*=6.80, b*=7.58，蒸煮损失= 8.52%，煮熟干面总体偏好水平为3.80(优选)。
{"title":"SIFAT FISIK, KIMIA, DAN TINGKAT KESUKAAN MI KERING YANG DISUBSTITUSI TEPUNG UWI UNGU (Discorea alata L.)","authors":"Ainun Noor Andini, Siti Tamaroh","doi":"10.20961/jthp.v15i2.52137","DOIUrl":"https://doi.org/10.20961/jthp.v15i2.52137","url":null,"abstract":"Purple yam (Dioscorea alata L.) is a type of tuber that has the potential as a source of carbohydrates, and there are antioxidant compounds in the form of anthocyanins and phenolic compounds. The manufacture of dried noodles substituted with purple yam flour is expected to increase the utilization of purple yam and reduce the use of wheat flour as the main ingredient for making noodles. The addition of Carboxy Methyl Cellulose aims to improve the physical properties of dried noodles. In this study, the manufacture of dried noodles was carried out by treating the raw material with a ratio of wheat flour: purple yam flour 80:20, 70:30, 60:40 and CMC 0.25, 0.50, 0.75 g/100 g. The resulting dried noodles were tested for water content, ash content, protein content, anthocyanin content, total phenolic content, antioxidant activity, color, texture, cooking loss and preference test. The data obtained were then carried out with a one-way ANOVA statistical test and if there was a significant difference, it was continued with the DMRT test at a 5% confidence level. The results of this study indicate that the manufacture of dried noodles can be made with a ratio of wheat flour: purple yam flour ratio of 70:30, so as to reduce the use of wheat flour.In the manufacture of dried noodles with substitution 30 parts of purple yam flour used CMC 0.50 g/100 g. The characteristics of the best dry noodles produced in this study were as follows : water content 10.24% wb, protein content 12.19% db, ash content 3.97% db, anthocyanins content 4.93 mg/100 g db, total phenolic content 19.48 g GAE/ 100 g db, antioxidant activity 3.14%, color L= 29.53, a*=6.80, b*=7.58, cooking loss = 8.52% and overall preference level cooked dried noodle = 3.80 (preferred).","PeriodicalId":31982,"journal":{"name":"Jurnal Teknologi Industri Hasil Pertanian","volume":"10 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89224119","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 : 2022-09-07DOI: 10.23960/jtihp.v27i2.118-130
D. F. Ayu, Adeline Palma Sari, Y. Zalfiatri
The ability of pineapple peel extract to inhibit Staphylococcus aureus thus it can be applied to a transparent soap. The effect of pineapple peel extract addition in the inhibitory effect on the growth of Staphylococcus aureus bacteria and quality of transparent soap was studied. The study used a complete randomized design with five treatments and three replications. The data was statistically analyzed using ANOVA and continued with DNMRT at the level of 5%. The treatments were different concentrations of pineapple peel extract addition: 0%, 1,5%, 2%, 2,5%, and 3% in the transparent soap. The result showed that the variations of pineapple peel extract addition in the making of the transparent soap significantly affected antibacterial activity, water content, amount of fatty acids, free alkali, pH, foam stability, and sensory test. The selected treatment from this study was 3% addition of pineapple peel extract. Transparent soap from this treatment had 11.47% water content, 35.35% total fatty acid, 0.22% free alkali, 10.07 degree of acidity, 73.30% foam stability, and 26.36 mm antibacterial activity against S. aureus. The descriptive test showed that the transparent soap had hard texture, dark brown color, pineapple flavor, and rather transparent.
{"title":"Aktivitas antibakteri sabun transparan dengan penambahan ekstrak kulit nanas [Antibacterial activity of transparent soap with addition of pineapple peel extract]","authors":"D. F. Ayu, Adeline Palma Sari, Y. Zalfiatri","doi":"10.23960/jtihp.v27i2.118-130","DOIUrl":"https://doi.org/10.23960/jtihp.v27i2.118-130","url":null,"abstract":"The ability of pineapple peel extract to inhibit Staphylococcus aureus thus it can be applied to a transparent soap. The effect of pineapple peel extract addition in the inhibitory effect on the growth of Staphylococcus aureus bacteria and quality of transparent soap was studied. The study used a complete randomized design with five treatments and three replications. The data was statistically analyzed using ANOVA and continued with DNMRT at the level of 5%. The treatments were different concentrations of pineapple peel extract addition: 0%, 1,5%, 2%, 2,5%, and 3% in the transparent soap. The result showed that the variations of pineapple peel extract addition in the making of the transparent soap significantly affected antibacterial activity, water content, amount of fatty acids, free alkali, pH, foam stability, and sensory test. The selected treatment from this study was 3% addition of pineapple peel extract. Transparent soap from this treatment had 11.47% water content, 35.35% total fatty acid, 0.22% free alkali, 10.07 degree of acidity, 73.30% foam stability, and 26.36 mm antibacterial activity against S. aureus. The descriptive test showed that the transparent soap had hard texture, dark brown color, pineapple flavor, and rather transparent.","PeriodicalId":31982,"journal":{"name":"Jurnal Teknologi Industri Hasil Pertanian","volume":"112 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-09-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91364362","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 : 2022-08-31DOI: 10.20961/jthp.v15i1.58031
Eka Irawan, S. G. Sipahelut, Meitycorfrida Mailoa
{"title":"POTENSI EKSTRAK KAYU SECANG (Caesalpinia sappan L.) SEBAGAI PEWARNA ALAMI PADA SELAI PALA (Myristica fragrans H.)","authors":"Eka Irawan, S. G. Sipahelut, Meitycorfrida Mailoa","doi":"10.20961/jthp.v15i1.58031","DOIUrl":"https://doi.org/10.20961/jthp.v15i1.58031","url":null,"abstract":"","PeriodicalId":31982,"journal":{"name":"Jurnal Teknologi Industri Hasil Pertanian","volume":"56 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90889829","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 : 2022-08-31DOI: 10.20961/jthp.v15i2.53612
Ni Made Ayu Suardani Singapurwa, I. Candra, A. A. M. Semariyani
{"title":"PROFIL PROTEIN IKAN LEMURU DENGAN PENGERINGAN OVEN, PENGERING MATAHARI DAN SINAR MATAHARI BERBASIS SDS PAGE","authors":"Ni Made Ayu Suardani Singapurwa, I. Candra, A. A. M. Semariyani","doi":"10.20961/jthp.v15i2.53612","DOIUrl":"https://doi.org/10.20961/jthp.v15i2.53612","url":null,"abstract":"","PeriodicalId":31982,"journal":{"name":"Jurnal Teknologi Industri Hasil Pertanian","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73759990","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 : 2022-08-31DOI: 10.20961/jthp.v15i1.51495
Melvin Emil Simanjuntak, Paini Sri Widyawati
{"title":"PENGERINGAN AMPAS TEBU PADA MICROWAVE: KINETIKA PENGERINGAN, DIFFUSI EFEKTIF DAN ASPEK ENERGI","authors":"Melvin Emil Simanjuntak, Paini Sri Widyawati","doi":"10.20961/jthp.v15i1.51495","DOIUrl":"https://doi.org/10.20961/jthp.v15i1.51495","url":null,"abstract":"","PeriodicalId":31982,"journal":{"name":"Jurnal Teknologi Industri Hasil Pertanian","volume":"14 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89013116","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 : 2022-08-27DOI: 10.23960/jtihp.v27i2.108-117
E. Wulandari, S. Ishmayana, H. Marta, M. Fadhlillah, Nurisa Fadillah Isnaeni
Sweet bread with moderate functional properties can be enhanced with tertiary function by adding telang flower, a natural ingredient rich in antioxidants, natural blue in color derived from anthocyanins. In addition, bread volume enhancers, such as transglutaminase enzymes and bread improvers are also needed to improve the quality of bread. The purpose of this study was to determine the optimum formulation of telang flower sweet bread using Response Surface Method (RSM)-Central Composite Design (CCD) with telang flower powder (2-6%), transglutaminase enzyme (0.027-0.083 U/g protein), and breading agent (3-9 U/g flour) as an independent variable, and produces a response in the form of specific volume and antioxidant activity. The optimum formula was obtained with a combination of 4.71% telang flower powder formula, transglutaminase enzyme 0.055 U/g flour protein, and 5.23 U/g flour bread improver which resulted in a specific volume of 3.15 ± 0.05 cm3/g and activity antioxidant amounted to 388.372 ± 13.11%. The characteristics of the optimum bread had firmness values of 629.77±39.23 g.f, springiness 42.14±0.87%, sweet bread crumbs were dark blue, but the butterfly pea flower sweet bread's quality was not as well accepted as the control sweet bread with the exception of how the bread feels when bitten.
{"title":"Optimasi bubuk bunga telang, enzim transglutaminase, dan bread improver untuk meningkatkan fungsionalitas dan kualitas roti manis [Optimizing the butterfly pea powder, transglutaminase enzyme, and bread improver to improve the functionality and quality of sweet bread]","authors":"E. Wulandari, S. Ishmayana, H. Marta, M. Fadhlillah, Nurisa Fadillah Isnaeni","doi":"10.23960/jtihp.v27i2.108-117","DOIUrl":"https://doi.org/10.23960/jtihp.v27i2.108-117","url":null,"abstract":"Sweet bread with moderate functional properties can be enhanced with tertiary function by adding telang flower, a natural ingredient rich in antioxidants, natural blue in color derived from anthocyanins. In addition, bread volume enhancers, such as transglutaminase enzymes and bread improvers are also needed to improve the quality of bread. The purpose of this study was to determine the optimum formulation of telang flower sweet bread using Response Surface Method (RSM)-Central Composite Design (CCD) with telang flower powder (2-6%), transglutaminase enzyme (0.027-0.083 U/g protein), and breading agent (3-9 U/g flour) as an independent variable, and produces a response in the form of specific volume and antioxidant activity. The optimum formula was obtained with a combination of 4.71% telang flower powder formula, transglutaminase enzyme 0.055 U/g flour protein, and 5.23 U/g flour bread improver which resulted in a specific volume of 3.15 ± 0.05 cm3/g and activity antioxidant amounted to 388.372 ± 13.11%. The characteristics of the optimum bread had firmness values of 629.77±39.23 g.f, springiness 42.14±0.87%, sweet bread crumbs were dark blue, but the butterfly pea flower sweet bread's quality was not as well accepted as the control sweet bread with the exception of how the bread feels when bitten.","PeriodicalId":31982,"journal":{"name":"Jurnal Teknologi Industri Hasil Pertanian","volume":"1181 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-08-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86478533","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 : 2022-08-25DOI: 10.20961/jthp.v15i1.55394
A. Yulviatun, Suci Purnamasari, A. R. Ariyantoro, W. Atmaka
The food intake of Indonesian people typically includes a high amount of rice. However, the domestic production of rice has not fulfilled the needs. Therefore, a rice analog whose characteristics resemble rice could become a rice substitute. The rice analog in this study was made from a combination of mocaf, cornflour, and mung bean sprout flour. The study aimed to discover the effect of different combinations of the three main ingredients on rice analog's chemical and physical characteristics as well as sensory acceptance, and to obtain the best formulation based on those parameters. This study was conducted by completely randomized experiment design (CRD) with a single factor of ratio between mocaf and mung bean sprout flour. The 5 formulas to be assessed were F1 (50%:10%), F2 (40%:20%), F3 (30%:30%), F4 (20%:40%), F5 (10%:50%). Based on sensory evaluation using hedonic test scoring method, formula F1 that was composed of 50% mocaf, 40% corn flour, and 10% mung bean sprout flour was the best formulation among all. This formula had a yellowish-white color, hulled rice-like oval and long shape, insipidity, neutral flavor, and sticky texture. The rice analogue F1 contained 7.301% moisture content (wb), 1.28% ash content (db), 6.51% fat content (db), 6.69% protein content (db), 75.20% carbohydrate content (db), 23.36% amylose content, and 13.164% antioxidant content. Based on physical analysis, this rice analog had color value 76.208 °Hue (yellow-red colors), weight per grain 0.03g, bulk density 0.56 g/ml, water absorption 118%, cooking time 7.22 minutes, and swelling power 27.25%. These findings provide significant bases for further research that aims to improve the chemical, functional, or sensory quality of cerealia and legume-based rice analog.
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