Laksmi Hartayanie
Program Studi Teknologi Pangan, Fakultas Teknologi Pertanian, Universitas Katolik Soegijapranata, Semarang

Published : 2 Documents
Articles

Found 2 Documents
Search

KARAKTERISTIK EMULSI SANTAN DAN MINYAK KEDELAI YANG DITAMBAH GUM ARAB DAN SUKROSA ESTER [Emulsion Characteristics of Coconut Milk and Soybean Oil Added by Gum Arabic, Sucrose Ester] Hartayanie, Laksmi; Adriani, Melisa; Lindayani, -
Jurnal Teknologi dan Industri Pangan Vol 25, No 2 (2014): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (631.962 KB) | DOI: 10.6066/jtip.2014.25.2.152

Abstract

High saturated fatty acid content in coconut milk can be reduced by adding unsaturated fat. Pretreatment like pasteurisation, homogenization or stabilizer and emulsifier addition are essential to prevent emulsion deterioration that could happen in few hours. This study aimed to determine the most appropriate combination of gum arabic and sucrose ester induced the good emulsion stability based on physical and chemical characteristics. Furthermore this study also aimed to determine correlation between creaming index and other characteristics of coconut milk emulsion. Emulsion stability of mixed coconut milk in sterile glass bottles was observed for 7 days under 23-24°C Stabilizer and emulsifier added were gum arabic and sucrose ester in five combinations such as 6% gum arabic, 0.3% sucrose ester, 6% gum arabic + 0.3% sucrose ester, 3% gum arabic + 0.15% sucrose ester and 4.5% gum arabic + 0.225% sucrose ester then the physical and chemical characteristic changes were evaluated. Physical characteristic observed were creaming index, total colour change, viscosity and droplet distribution, meanwhile chemical characteristics observed were pH, TBA value, and protein content. Data were analyzed by One Way Anova at 95% significant level to determine differences among treatments. Bivariate Pearson Correlation was used in order to determine the intraction among sample characteristics. The data showed that, gum arabic and sucrose ester can keep the emulsion stability. The combination of 4.5% gum arabic and 0.225% sucrose ester provide the best physicochemical characteristics, which were the lowest creaming index and decreasing viscosity, and uniform droplet distribution. 
Pengaruh Deep-Fat Frying terhadap Kandungan Asam Glutamat pada Bumbu Penyedap Granul Spirulina sp. Larasati, Bernadeta Pingkan; Ananingsih, Victoria Kristina; Hartayanie, Laksmi; Pratiwi, Alberta Rika
Jurnal Aplikasi Teknologi Pangan Vol 8, No 2 (2019): Mei 2019
Publisher : Faculty of Animal and Agricultural Sciences, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (150.849 KB) | DOI: 10.17728/jatp.3347

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.