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  • 1
    Online Resource
    Online Resource
    Karakteristik Fisikokimiawi Curd Sari Kedelai Dengan Penambahan Sari Belimbing Wuluh (Averhoa bilimbii) sebagai Koagulan
    Indonesian Food Technologists ; 2018
    In:  Jurnal Aplikasi Teknologi Pangan ( 2018-11-10)
    Details
    In: Jurnal Aplikasi Teknologi Pangan, Indonesian Food Technologists, ( 2018-11-10)
    Abstract: Keasaman bahan penggumpal merupakan faktor penting dalam proses koagulasi curd kedelai. Penelitian ini bertujuan untuk menganalisis karakteristik fisikomimiawi curd sari kedelai yang dihasilkan dari koagulan sari belimbing wuluh dengan dan tanpa pengenceran. Sari buah belimbing wuluh sebanyak 7% (v/v) dengan pengenceran (1:1, v/v) dan tanpa pengenceran dan renet (0,01% b/v) ditambahkan pada sari kedelai untuk menghasilkan curd. Curd yang didapat langsung dianalisis jumlah rendemen, nilai pH, kekerasan, dan warna. Hasil penelitian menunjukkan bahwa pengenceran koagulan belimbing wuluh secara signifikan meningkatkan jumlah rendemen, nilai pH, dan tingkat kekuningan namun mengurangi kekerasan tekstur curd. Penelitian ini dapat disimpulkan bahwa pengenceran koagulan sari belimbing wuluh dapat secara keseluruhan mempengaruhi karakteristik fisikokimiawi curd kedelai. The acidity of coagulant is an important factor in the process of soy curd coagulation. This research aimed at analyze the physicochemical characteristics of soy curd that were coagulated with Averhoa bilimbii juice with and without dilution. Averhoa bilimbii juice as much as 7% (v/v) with dilution (1:1,v/v) and without dilution and rennet (0,01% b/v) added to soybean milk to obtain the curd. Curd obtained directly analyzed the amount of yield, pH value, hardness, and yellowish level. The result showed that dilution coagulant of Averhoa bilimbii significantly increased yield, pH value, and yellowish level but reduced hardness of texture curd. This research can be concluded that dilution coagulant of Averhoa bilimbii overall influence the physicochemical characteristic of soy curd. 
    Type of Medium: Online Resource
    ISSN: 2460-5921 , 2089-7693
    URL: Issue
    URL: Article
    DOI: 10.17728/jatp.00
    DOI: 10.17728/jatp.2303
    Language: Unknown
    Publisher: Indonesian Food Technologists
    Publication Date: 2018
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    Online Resource
  • 2
    Online Resource
    Online Resource
    Antimicrobial Activity of Goat Colostrum Against Bacterial Strains Causing Food Poisoning Diseases
    Universitas Jenderal Soedirman ; 2020
    In:  ANIMAL PRODUCTION Vol. 21, No. 3 ( 2020-03-25), p. 167-
    Details
    In: ANIMAL PRODUCTION, Universitas Jenderal Soedirman, Vol. 21, No. 3 ( 2020-03-25), p. 167-
    Abstract: The study was aimed to investigate the antimicrobial activity of bacterial isolates L.plantarum 3CT7 and 20CT8 from goat colostrum. The antimicrobial activity of cell-free supernatant was tested using a well-diffusion method on several indicators: temperature, time of storage, and pH. Antimicrobial activity was recorded in both isolates at pH 2.0; 4.0; 6.0 and 8.0, temperature at 0, 50 and 100 oC, and in cold storage for 0, 15, 30, 45 and 60 days. L.plantarum 7CT3 and L.plantarum 20CT8  have a bigger zone of inhibition than that of Pseudomonas spp. as compared to other bacteria. Testing the cell-free activity was aimed to investigate the metabolite inhibition by L.plantarum. The isolates were capable of inhibiting all pathogenic bacteria in the experiment (S. thypimurium, E. coli, and S. aureus)  as evidenced from the similar zone of inhibition from 15.83 to 16.06 mm. Isolates (L. plantarum 7CT3 dan 20CT8) exhibit inhibitory properties against S.thypimurium, S. aureus, Pseudomonas spp.. and L. monocytogenes at 0, 50 and 100oC. L.plantarum 7CT3 and L.plantarum 20CT8 exhibit antimicrobial activity during cold storage. Both isolates grown in the range of pH from 2 to 8 could inhibit S. thypimurium, E. coli, S. aureus and Pseudomonas spp.  In general, the two isolates are the potential antimicrobial activity with broad ranges of pH, temperature and storage time.
    Type of Medium: Online Resource
    ISSN: 2541-5875 , 1411-2027
    URL: Article
    DOI: 10.20884/1.jap.2019.21.3.777
    Language: Unknown
    Publisher: Universitas Jenderal Soedirman
    Publication Date: 2020
    detail.hit.zdb_id: 2875452-9
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  • 3
    Online Resource
    Online Resource
    Potensi Usaha Mie Bayam sebagai Diversifikasi Produk Mie Sehat
    Indonesian Food Technologists ; 2018
    In:  Jurnal Aplikasi Teknologi Pangan Vol. 7, No. 3 ( 2018-08-29)
    Details
    In: Jurnal Aplikasi Teknologi Pangan, Indonesian Food Technologists, Vol. 7, No. 3 ( 2018-08-29)
    Abstract: Beberapa penelitian terdahulu berhasil membuktikan bahwa produk mi instan yang diperkaya bayam menunjukkan tingkat penerimaan panelis yang cukup baik. Namun demikian, munculnya tambahan biaya akibat fortifikasi bayam yang secara langsung dapat mengakibatkan peningkatan harga produk, belum dikaji secara jelas. Penelitian ini bertujuan untuk mengetahui tingkat kelayakan usaha dari mi bayam. Penelitian diawali dengan pembuatan mi bayam (mi dengan fortifikasi ekstrak bayam). Selanjutnya semua komponen biaya terkait operasional produksi mi bayam dicatat sebagai informasi dalam melakukan analisis Break Event Point (BEP) dan Benefit per Cost Ratio (B/C ratio). Hasil perhitungan menunjukkan bahwa harga pokok BEP produk sebesar 3 kemasan dengan rasio B/C sebesar 1,9. Dapat disimpulkan kegiatan usaha produksi mi bayam layak secara ekonomis untuk dijalankan ditinjau dari BEP dan B/C ratio. Kajian ini diharapkan dapat memberi informasi bahwa mi bayam berpotensi sebagai bisnis baru di bidang pangan fungsional khususnya diversifikasi produk olahan mi yang menyehatkan (mi fungsional).Business Potency of Spinach Noodle as a Product Diversification of Healthy NoodleAbstractPrevious study successfully proved that spinach fortified instant noodle showed a fairly good panelist preference. However, the emergence of additional costs due to spinach fortification which can directly lead to an increase in product prices has not been clearly assessed. This study was aimed to get more insight the level of business feasibility on the spinach noodle. Study was initiated by spinach noodle production (spinach extract fortified noodle). Furthermore, all of production cost was documented as data source for analyzing Break Event Point (BEP) and Benefit per Cost (B/C) ratio. The result showed that the cost of BEP product was 3 pack with B/C ratio equal to 1.9. It can be concluded that business activity of the spinach noodle was feasible economically to carry out. This study was expected to provide information about potency of spinach noodle as a new business in functional food field especially diversification of healthy noodle processed products (functional noodle).•••••
    Type of Medium: Online Resource
    ISSN: 2460-5921 , 2089-7693
    URL: Issue
    URL: Article
    DOI: 10.17728/jatp.73
    DOI: 10.17728/jatp.2690
    Language: Unknown
    Publisher: Indonesian Food Technologists
    Publication Date: 2018
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    Online Resource
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