Papers by Santi Dwi

Research paper thumbnail of Analoque sausage from oyster
Paten No. P00201402855 : Invensi ini adalah tentang formula dan proses pembuatan sosis analog dar... more Paten No. P00201402855 :
Invensi ini adalah tentang formula dan proses pembuatan sosis analog dari jamur tiram putih. Sosis merupakan produk emulsi yang biasanya dibuat dari daging. Jamur tiram putih digunakan sebagai bahan utama pengganti daging karena mengandung protein fibril dan serat pangan yang tinggi. Selain itu,  jamur tiram putih mengandung komponen fungsional yang bermanfaat bagi kesehatan tubuh, sehingga sosis jamur tiram putih dapat digolongkan sebagai pangan fungsional dengan nilai gizi tinggi. Formula sosis jamur tiram putih terdiri dari bahan utama jamur tiram putih matang 100% dan bahan pendukung yang dihitung persentasenya dari bahan utama. Bahan pendukung terdiri dari 26,67% pati singkong, 6,67% tepung terigu protein tinggi, 1,33% susu skim, 10% putih telur, 10% minyak, 3,33% kuning telur, 0,67% sodium tripolifosfat, 1,5% garam, 1,17% gula pasir, 1,33% bawang putih bubuk, 0,67% lada bubuk, 0,27% perisa yang mengandung glutamate, 0,13% Na-sorbat, dan 3% air es. Prosedur pembuatan sosis yaitu : penyiapan jamur matang, pencampuran jamur matang dengan bahan lain, penggilingan dan pembentukan emulsi, pencetakan, perebusan, pendinginan, dan pengemasan dengan mesin vakum, penyimpanan dingin dan beku, pemasakan dan pelepasan plastic (casing) sosis sebelum dikonsumsi. Produk memiliki tekstur kenyal dan homogen, daya iris tinggi, aroma dan rasa khas seperti daging (meaty flavor). Keunggulan produk yaitu memiliki serat pangan tinggi, lemak dan nilai energi yang rendah. Dalam 100 g produk dihasilkan energi 115,25 Kcal dan mengandung serat pangan 11,91%, protein 2,85%, lemak 4,93%, karbohidrat 14,88%, abu 0,75%, dan air 64,68%. Produk cocok dikonsumsi bagi individu dengan gangguan kesehatan atau penyakit tertentu seperti obesitas, diabetes, hipertensi, dan kolesterol.

Penduduk dunia, dengan proporsi yang signifikan, menderita atau beresiko terhadap kekurangan vita... more Penduduk dunia, dengan proporsi yang signifikan, menderita atau beresiko terhadap kekurangan vitamin dan mineral, yang biasa dikenal sebagai zat gizimikro.

Research paper thumbnail of Formulation and Characterization of Functional Biscuit Consisting of Canna Edulis, Kerr Resistant Starch Type III, Granulated Palm Sugar, and Soy Protein Concentrate
Resistant starch (RS) type III that has several health effect could be produce from starch with h... more Resistant starch (RS) type III that has several health effect could be produce from starch with high amylose such as Canna edulis, Kerr by autoclaving-cooling method. Granulated palm sugar (GPS) is naturally low on glycemic index and has nutritional content far rich than other sweeteners. Soybean Protein Concentrate (SPC), Germinated Soy Flour (GSF), and Wheat Flour (WF) used to increase protein content and improve the texture quality of biscuit. The objectives of this research were to : 1) examine the functional properties of RS which prepared by 2 and 3 cycles autoclaving-cooling (RS 2 and RS 3); 2) determine the biscuit formula as functional food with low energy value; high overall acceptability level, crispiness level, and protein content; 3) examine characteristics of biscuit with the best formula. Proximate analysis; the content of amylose, resistant starch, starch digestion, and dietary fiber were determined according to AOAC method. Sensory evaluation determined by rating hedonic method and conducted by 15 semitrained panelists. Products were carried out in triplicate. Data analyzed statistically by ANOVA using SPSS version 14.0 and means were separated by Duncan's Multiple Range Test. The results showed that : 1) Compared to RS 2, RS 3 had higher resistant starch (9.1% for RS 2 and 10.7% for RS 3), lower amylose (37.7% for RS 2; 35% for RS 3), lower starch digestion (40% for RS 2; 33.7% for RS 3), and higher dietary fiber (9.1% for RS 2; 9.6% for RS 3), respectivelly; 2) biscuit formula consisting of RS 2; ratio cane sugar : GPS = 1 : 1; and 1% SPC had 417,2 kcal/100g energy; 2.6 point for overall acceptibility (slightly to moderately like); 3.9 point for crispiness (moderately crispy to crispy); and 6.8% protein, respectivelly; 3) the content of SPC and amount of cycle used to prepare RS had high influence on biscuit characteristics. The best formula had 7.3% dietary fiber; 36.7% starch digestion; 2.8% resistant starch; 78,7% carbohydrate; 15, 3% amylose; 8.3% fat; 3.8% water; 2.3% ash; and 3.77 point for color (brownish yellow to yellowish brown), respectivelly.

Research paper thumbnail of The Production of Winged Bean Jam : The influence of Kappa-Carageenan, Conjac Glucomannan, and Corn Starch on Its Physicochemical Properties
Winged bean (Posphocarpus tetragonolobus) is vegetable, source of dietary fiber, vitamin, protein... more Winged bean (Posphocarpus tetragonolobus) is vegetable, source of dietary fiber, vitamin, protein, and polyunsaturated fatty acids. Its has physiological effect for health, such as antioxidant, anti-obesity, anti-cholesterol, and immunity enhancer. The objectives of this research were to examine the proper proportion of winged bean, pure hydrocolloid, and corn starch to produce vegetable jam with high overall acceptability level, spreadability level, crude fiber content, and vitamin C content. The basic formula of vegetable jam consisted of 25-30% winged bean; 0,85-1% pure hydrocolloid (mix between kappa carrageenan and conjac glucomannan in ratio 4 :1), 2-3% corn starch, 10% sugar, 0.1% tween 80, 1% salt, 5% pleomele angustifolia extract as natural coloring agent, 0.1% flavoring agent, 5% cheese, and water up to 100%. Water, ash, crude fiber, and vitamin C were determined according to AOAC method. Sensory evaluation determined by rating hedonic method and conducted by 15 semitrained panelists. Products were carried out in triplicate. Data analyzed statistically by ANOVA using SPSS version 14.0 and means were separated by Duncan's Multiple Range Test. The results showed that vegetable jam formula consisting of 25% winged bean, 0.85% pure hydrocolloid, and 2% corn starch had higest of overall acceptibility level ( 3.11 = moderately like), higest of spreadability level (3.94 = easy to spread), higest of crude fiber content (2.43%), and high of vitamin C (28.75 mg/100g),respectivelly. Vegetable jam formula obtained from this research can be used as functional filler agent in bakery products

Research paper thumbnail of Formulation and Characterization of Functional Jelly Drink as Source of Dietary Fiber and Vitamin C Consisting of Kappa Carrageenan, Konjac Glucomannan and Tamarind Extract
As gelling agent with high gel strength and less syneresis, kappa carrageenan and konjac glucoman... more As gelling agent with high gel strength and less syneresis, kappa carrageenan and konjac glucomannan, contain high dietary fiber. As flavor, acidity regulator, and preservatives in jelly drink; tamarind (tamarindus indica, L) contain high vitamin C, organic acids, and flavonoids. The objectives of this research were to : 1) determine the jelly drink formula as functional food with high overall acceptability level and vitamin C content; 2) examine the characteristics of jelly drink with the best formula. The content of vitamin C, titratable acidity, crude fiber, dietary fiber, sugar, ash, and water were determined according to AOAC method. Antioxidant activity, pH, and viscosity were determined by DPPH method, pH meter, and Brookfield Viscometer. Sensory evaluation determined by rating hedonic method and conducted by 20 semitrained panelists. Products were carried out in triplicate. Data analyzed statistically by ANOVA using SPSS version 14.0 and means were separated by Duncan's Multiple Range Test. The results showed that : 1) jelly drink formula consisting of 30% tamarind extract, 0.5% total hydrocolloid;and ratio liquid : solid coconut sugars = 1: 2 had the highest point for overall acceptibility (3.4 = moderately like to like); 2) jelly drink formula consisting of 25% tamarind extract, 0.6% total hydrocolloid;and ratio liquid : solid coconut sugars = 1: 2 had the highest vitamin C content (14,67 ppm); 3) the content of tamarind extract and total hydrocolloid had high influenced on physicochemical and sensory characteristics. The best formula functional jelly drink consisting of 30% tamarind extract, 0.7% total hydrocolloid;and ratio liquid : solid coconut sugars = 1: 2. It had 2.09% dietary fiber; 35.94 ppm DPPH antioxidant activity; 0.043 mg/100g total phenol; 0.051 mg/100g tannin, 11.73 mg/100g vitamin C; 1,34% titrable acidity; 0,27% reducting sugar and 4.8 Pa.s for viscosity, respectively.

Research paper thumbnail of THE EFFECT OF SOYBEAN FLOUR IN CHEMICAL AND SENSORY PROPERTIES OF SPREAD PRODUCT BASED ON RED PALM OIL
Spread product is a product that could be used as filler in bakery products like fruit jam. In th... more Spread product is a product that could be used as filler in bakery products like fruit jam. In this research, red palm oil that contained high carotenoids used as main ingredients in spread product manufacturing. Soybean flour, kappa carrageenan, conjac glucomannan, corn starch, cheese cream, tween 80, and salt were added to produce a good spread product. Soybean flour was added to increase product homogeneity and spread ability. The objectives of this research were to: 1) examine the effects of red palm oil proportion on chemical and sensory properties of spread product; 2) determine the proper red palm oil and soybean flour proportion that could produce spread product with the highest sensory score of homogeneity and spread ability; 3) determine the optimum formula to make product with maximum spread ability. There were 2 factors examined, such as: 1) red palm oil proportion (5%, 10% and 15%); 2) soybean flour proportion (10%, 12.5%, 15%). The chemical properties analyzed were carotenoids, soluble protein, water, and fat content. The sensory properties analyzed were color, aroma, taste, homogeneity, spread ability, and overall acceptability. The experimental design used was a randomized block design with three replications at the initial formulation and a central composite design at the formula optimization. At the initial formula, data was analyzed statistically by ANOVA using SPSS V.14.0, and the means was separated by Duncan's Multiple Range Test. At the formula optimization, data was analyzed by Response Surface Methodology using Design Expert V.6. The results showed: 1) The increasing of red palm oil proportion due to the increasing of spread product carotenoid, but the overall acceptability level was decreased; The increasing of soybean flour proportion was due to the increase of soluble protein content, but the water content was decreased of spread product; 2) At the initial formulation, 5% red palm oil and 12.5% soybean flour produce spread product with highest of homogeneity (score 4.2 = homogen) and spread ability (score 4.34 = easy for spread); 3) At the formula optimization, 9.24% red palm oil and 9.28% soybean flour produce spread product with maximum spread ability (score 4.24 = easy for spread)

Research paper thumbnail of Formulation and Characterization of Functional Jelly Drink as Source of Dietary Fiber and Vitamin C Consisting of Kappa Carrageenan, Konjac Glucomannan and Hibiscus sabdariffa, Linn Extract
As gelling agent with high gel strength and less syneresis, kappa carrageenan and konjac glucoman... more As gelling agent with high gel strength and less syneresis, kappa carrageenan and konjac glucomannan, contain high dietary fiber. As flavor, acidity regulator, and preservatives in jelly drink; rosella (calyces of Hibiscus sabdariffa, Linn) contain high vitamin C and antioxidants component such as anthocyanin, gossypetin, and hibiscin. The objectives of this research were to : 1) determine the extraction method of dried rosella with high functional properties; 2) determine the jelly drink formula as functional food with high overall acceptability level and vitamin C content; 3) examine the characteristics of jelly drink with the best formula. The content of vitamin C, titratable acidity, crude fiber, dietary fiber, anthocyanin, and water were determined according to AOAC method. Antioxidant activity, pH, and viscosity were determined by DPPH method, pH meter, and Brookfield Viscometer. Sensory evaluation determined by rating hedonic method and conducted by 20 semitrained panelists. Products were carried out in triplicate. Data analyzed statistically by ANOVA using SPSS version 14.0 and means were separated by Duncan's Multiple Range Test. The results showed that : 1) Extraction of rosella by boiling water for 10 minutes at a ratio of dried calyces : water = 1: 10 had higher content of vitamin C, anthocyanin, and antioxidant activity than other methods (308 mg/100ml; 66,8 ppm; and 41,7 ppm DPPH), respectivelly; 2) jelly drink formula consisting of 0.45% total hydrocolloid; ratio of kappa carrageenan: konjac glucomannan = 3: 1; and 6% H. sabdariffa, L extract had the highest point for overall acceptibility (4.3 = like to like very much) and vitamin C content (35.3 ppm), respectivelly; 3) the content of rosella extract and total hydrocolloid had high influenced on physicochemical and sensory characteristics. The best formula had 6.0% dietary fiber; 66.8 ppm DPPH antioxidant activity; 90.7% water; 0.8% crude fiber; 0.8% reducing sugars; 2.9% titratable acidity; and 6.1 Pa.s viscosity, respectivelly.

Research paper thumbnail of FORMULATION AND CHARACTERIZATION OF PALM OIL GEL RICH IN CAROTENOIDS AS FUNCTIONAL FOOD INGREDIENT
Carotenoids, especially β-carotene is a provitamin A that contribute to human health. Palm and it... more Carotenoids, especially β-carotene is a provitamin A that contribute to human health. Palm and its derivates such as red palm olein and palm carotenoids concentrate contain high carotenoids. Carotenoids are unstable by heat, light, and oxygen. The general objectives of this research were to 1) determine the formula of palm oil gel with maximum gel strength; 2) examine the rheological characteristic of palm oil gel colloid to provide a description of its opportunities for used as functional ingredient in beverages. The stages of this research were 1) characterization of the chemical properties of palm oil (red palm olein and palm carotenoids concentrate); 2) Initial formulation and optimization of palm oil gel formula; 3) characterization of palm oil gel and palm oil gel colloid with optimum formula. Optimization by Response surface methodology (RSM) was used to obtain palm oil gel formula with maximum gel strength. The results showed that palm oil gel formula consisting of 1.308% agar; 0.82% kappa carrageenan; 0.488% konjac glucomannan; 84.58% water; 10.51% of oil; 1.42% maltodexstrin; and 0.87% tween 80 had maximum gel strength (1329.9 g force) and the content of β-carotene was 7000 μg/100g. Konjac glucomannan and kappa carrageenan was the most important variables in producing palm oil gel with maximum gel strength. Palm oil gel can be added in beverages as functional ingredient to between 1.03-2.06%. It's containing 180-360 μg β-carotene/250g beverages and fulfill 15-30% RNI of vitamin A (WHO/FAO requirement for fortification level of vitamin A). In water, palm oil gel formed a non-Newtonian pseudoplastic colloids with different viscosity on different shear rate and shear stress. Increasing on palm oil gel level enhanced viscosity of colloid system.

Research paper thumbnail of The Cultivation Development and The Product Diversification Based on Oyster Mushroom and The Applying of Good Manufacturing Practices for Increasing The Revenue of Small and Medium Enterprises
Jamur tiram putih memiliki protein tinggi, lemak rendah dan mengandung komponen bioaktif yang ber... more Jamur tiram putih memiliki protein tinggi, lemak rendah dan mengandung komponen bioaktif yang bermanfaat bagi kesehatan. Pengolahan jamur tiram putih menjadi berbagai produk seperti bakso, sosis, dan keripik mampu meningkatkan keawetan, nilai jual dan nilai ekonomi jamur tiram putih. Penelitian ini ditujukan untuk mengkaji peningkatan produksi dan pendapatan pelaku Usaha Kecil Menengah (UKM) jamur tiram putih di Karangwangkal dengan pengembangan budidaya dan diversifikasi produk. Tahapan penelitian yang dilakukan meliputi : 1) pengembangan budidaya jamur tiram putih; 2) penyiapan bahan dan alat dalam rangka diversifikasi produk; 3) penerapan good manufacturing practices (cara produksi pangan yang baik) pada proses produksi sosis, bakso, dan keripik jamur tiram putih secara kontinu selama 4 bulan; 4) analisis produksi dan pendapatan. Metode yang digunakan adalah metode analisis deskriptif dan analisis usaha. Hasil penelitian menunjukkan bahwa : 1) pengembangan budidaya jamur tiram putih dan produksi sosis, bakso, serta keripik selama 4 bulan mampu meningkatkan pendapatan bersih UKM dari Rp 991.000,00 per bulan menjadi Rp 3.343.625,00 per bulan; 2) Dengan penerapan cara produksi pangan yang baik, jamur tiram putih segar dan diversifikasi produk (sosis, bakso, dan keripik) yang dihasilkan memiliki mutu yang konsisten sehingga penerimaan konsumen terhadap produk UKM meningkat; 3) Faktor-faktor yang mempengaruhi keberhasilan produksi UKM jamur tiram putih yaitu : penyediaan dan perluasan kumbung jamur, bahan dan peralatan produksi, label dan kemasan; b) produksi sosis, bakso dan keripik jamur tiram putih sesuai prosedur operasi standar dan cara produksi pangan yang baik secara kontinu dengan mutu konsisten; d) penjaminan mutu produksi (mutu bahan baku dan produk akhir).

The Cultivation Development and The Product Diversification Based on Oyster Mushroom and The Applying of Good Manufacturing Practices for Increasing The Revenue of Small and Medium Enterprises

Research paper thumbnail of Formula Optimization and Characterization of Functional Cookies Based on Organic Red Bean and Soybean with The Addition of Stevia Sugar and Kappa Carageenan
Bahan pangan organik memiliki kandungan gizi dan komponen fungsional yang lebih tinggi dibanding ... more Bahan pangan organik memiliki kandungan gizi dan komponen fungsional yang lebih tinggi dibanding non-organik serta tidak mengandung residu kimia dan logam berat yang bersifat karsinogenik. Dalam penelitian ini, cookies dibuat dari bahan-bahan yang memiliki nilai fungsional tinggi. Kacang merah memiliki nilai indeks glikemik rendah sehingga cocok dikonsumsi bagi penderita diabetes mellitus dan obesitas. Kedelai memiliki kadar protein tinggi dan sifat fungsional yang penting untuk memperbaiki sifat tekstural produk pangan. Gula stevia merupakan gula alami non kalori. Kappa karagenan merupakan hidrokoloid sumber serat pangan dan memiliki kemampuan dalam memperbaiki tekstur. Penelitian ini bertujuan untuk : 1) mengkaji pengaruh tepung komposit kacang merah dan kedelai organic, gula stevia, dan kappa karagenan terhadap sifat fisik, kimia, dan sensori cookies; 2) menetapkan formula optimum yang menghasilkan cookies dengan kesukaan maksimum dan membandingkan karakteristiknya dengan produk sejenis yang ada di pasaran. Tahapan penelitian terdiri dari tahap pra-optimasi dan tahap optimasi. Ada 3 faktor yang dicoba yaitu : 1) Rasio tepung kacang merah : kedelai (20/90 : 70/90; 40/90 : 50/90; 60/90 : 30/90); proporsi gula stevia (1%, 1,5%, dan 2%); dan proporsi kappa karagenan (0,5%, 1%, dan 1,5%). Karakteristik yang diuji meliputi sifat fisik (tingkat kekerasan), sifat kimia (air, abu, protein total, protein terlarut, lemak, karbohidrat, serat pangan), sifat sensori (warna, kerenyahan, aroma, rasa, dan kesukaan), dan nilai energi. Rancangan percobaan yang digunakan adalah rancangan acak kelompok dengan 3 kali ulangan (tahap pra-optimasi) dan central composite design (tahap optimasi). Data yang diperoleh dianalisis secara statistik dengan ANOVA dan uji lanjut menggunakan uji banding ganda Duncan (tahap pra-optimasi) dan dengan Respose Surface Methodology (Tahap optimasi). Hasil penelitian menunjukkan : 1) menurunnya proporsi tepung kedelai seiring dengan meningkatnya proporsi tepung kacang merah dalam formula cookies menyebabkan testur secara fisik makin keras dan secara sensori makin renyah, kesukaan meningkat, namun kadar protein terlarut menurun. Peningkatan proporsi gula stevia menyebabkan tekstur secara fisik makin keras dan pada proporsi lebih dari 1,5%, kerenyahan dan kadar protein terlarut menurun. Peningkatan proporsi kappa karagenan menyebabkan kesukaan meningkat karena produk makin renyah; 2) formula optimum cookies fungsional berbasis kesukaan secara sensori terdiri atas 64,74% tepung kacang merah; 25,25% tepung kedelai; 1,66% gula stevia; dan 1,05% kappa karagenan. Produk ini memiliki kadar protein, serat pangan, dan karbohidrat yang lebih tinggi dibanding produk sejenis yang ada di pasaran, masing-masing sebesar 22,860%; 1,675%, dan 34,790%.

Research paper thumbnail of The Formulation and Characterization of Cake Based on Organic Composite Flour : Red Bean, Soybean, and Corn
Organic food contains nutrients and functional components higher than the nonorganic and its free... more Organic food contains nutrients and functional components higher than the nonorganic and its free from chemical residues and heavy metals. Red bean and soybean are rich in protein, dietary fiber, functional compounds, and its low on Glycemic Index . Corn starch used to improve the texture of cake. The objectives of this research were to : 1) examine the characteristics of organic composite flour based on red bean, soybean, and corn starch for the substitution of wheat flour in cake production. 2 ) examine the physicochemical and sensory properties of cake with different level of substitution . The ratio of organic composite flour red bean : soybean : corn was 65 % : 25 % : 10 %. The proportion of organic composite flour as the substitution of wheat flour was 0 % up to 100 %. The results showed that : 1 ) Compared to wheat flour, organic composite flour had higher protein, fat , and dietary fiber, whereas carbohydrate and starch had lower. Its causing the composite flour had higer of the water binding capacity at room temperature, while wheat flour had better in paste and viscosity profiles; 2 ) The increasing of substitution level of organic composite flour were caused increase of moisture, ash, protein, and dietary fiber, while the carbohydrate were decreased. Based on sensory properties, there were decreasing on softness score, hedonic score of aroma, taste, overall acceptibility , and also increasing on the color intensity . The substitution of wheat flour was not have much influence on the textural properties of cake (hardness , elasticity , and cohesiveness); 3) The substitution of wheat flour with organic composite flour based on legumes as red bean and soybean up to 50% could be done to improve the nutritional value of cake especially protein content. For increasing the consumer acceptibility, we could develop cake into muffin.

The Formulation and Characterization of Cake Based on Organic Composite Flour : Red Bean, Soybean, and Corn

Research paper thumbnail of The Formulation and The Physicochemical and Sensory Characterization of Analoque Meatball Based on Oyster Mushroom with The Addition of Euchema Cotonii and Cassava Starch
Pleurotus ostreatus (P. ostreatus) was the source of protein and dietary fiber. Its could be used... more Pleurotus ostreatus (P. ostreatus) was the source of protein and dietary fiber. Its could be used as main ingredient in vegetable-ball production with the addition of euchema cotonii(E. cotonii) and cassava starch as binder and filler. The objectives of this research were to examine the proper level of P. ostreatus, E. cotonii, and cassava starch to produce vegetable-ball with high overall acceptability level, tenderness level, protein content, and crude fiber content. The basic formula of vegetable-ball consisting of 65-70% P. ostreatus, 4-6% E. cotoni, 6-7% cassava starch, 10% eggs, 2% soy protein concentrate, 0.15% sodium tripolyophosphat, 2.5% seasoning (0.85% salt, 1.2% garlic powder, and 0,35% white pepper powder), and ice water up to 100%. The stages of vegetable-ball production were communition, blending, forming and cooking. Water, protein, and crude fiber were determined according to AOAC method. Tenderness level determined by penetrometer. Sensory evaluation determined by rating hedonic method and conducted by 20 semitrained panelists. Products were carried out in triplicate. Data analyzed statistically by ANOVA using SPSS version 14.0 and means were separated by Duncan's Multiple Range Test. The results showed that vegetable-ball formula consisting of 70% pleurotus ostreatus , 5% E. cotonii, and 8% cassava starch had higest of overall acceptibility point ( 3.4 = moderately like), higest of tenderness point (3.30 = moderately tender), higest of protein content (7.75%), and 3.37% crude conten, respectivelly. Vegetable-ball formula obtained from this research can be consumed as alternative of functional food.

The Formulation and The Physicochemical and Sensory Characterization of Analoque Meatball Based on Oyster Mushroom with The Addition of Euchema Cotonii and Cassava Starch

Research paper thumbnail of The Formulation and Characterization of Jam Based on Coconut Meat and Coconut Sugar with The Addition of Kappa Carageenan and Soybean Flour
Jam is a semi-solid product used as a spread ingredien in bakery products. In general, jam is mad... more Jam is a semi-solid product used as a spread ingredien in bakery products. In general, jam is made from fruits that are rich in pectin, sucrose, and citric acid. Jam based on coconut meat and coconut sugar is an innovative product aimed to make coconut product diversification. Kappa carageenan was required to produce jam with a high consistency. Soybean flour was added to enhance the spread ability. The objectives of the research were to : 1) examine the influence of coconut meat, coconut sugar, kappa carageenan, and soybean flour on sensory properties; 2) determine the chemical properties of selected product, 3) examine the stability of selected product. The basic formula consisted of 30 to 60% coconut meat, 30 to 60% coconut sugar, 0.6 to 0.7% kappa carrageenan, 2 to 3% soybean flour, 0.75% corn starch, 0.25% cassava starch, and water up to 100%. The product was made by heating a mixture of kappa carrageenan, corn starch, cassava starch and water up to 80°C. After cooling at 60°C, coconut meat puree and coconut sugar were added. The heating was continued until good consistency of jam was obtained. Sensory evaluation was determined by hedonic rating method and conducted by 30 semitrained panelists. Products were carried out in triplicate. Data was analyzed statistically by ANOVA using SPSS version 14.0 and means were separated by Duncan's Multiple Range Test. Analysis for selected products was such as water, ash, protein, fat, carbohydrate (by difference), reduction sugar, total sugar, and free fatty acid content (AOAC method). The results showed : 1) The increase of coconut sugar proportion along with the decrease of coconut meat proportion cause decreasing on overall acceptability, sweetness, and brown color score; 2) The addition of kappa carageenan had no effect on all sensory attributes observed; 3) The increase of soybean flour proportion caused a decrease of overall acceptability score because of the increase in specific soybean taste. Selected formula comprised 50% coconut meat, 40% coconut sugar, 0.7% kappa carrageenan, 3% soybean flour. This product contained 42.34% wb water, 1.43% wb ash, 4.12% wb protein, 2.05% wb fat, 69.06% wb total sugar, 1.08% wb reduction sugar, 50.06% wb carbohydrate (by difference), and 235.17 kcal energy. The stability of the selected product based on the overall acceptability score was 3 days at room temperature (30 o C) and 30 days at cold temperatures (8 o C). During storage at room temperature for 3 days and at cold temperature for 30 days, water and fatty acid content were increased, while all of sensory attributes were decreased. The main cause of quality deterioration was syneresis. Furthermore, the formula optimization, process improvement, and shelf life needed to be determined

Conference Presentations by Santi Dwi

Research paper thumbnail of Production and Characterization of Brownies and Cookies from Fermented Taro Flour
ABSTRAK Tepung talas yang dibuat melalui proses fermentasi terkendali dengan inokulum komersial N... more ABSTRAK Tepung talas yang dibuat melalui proses fermentasi terkendali dengan inokulum komersial NKL (laru tapai) dapat digunakan sebagai pengganti terigu pada produksi produk bakery. Inokulum NKL mengandung bakteri asam laktat dan khamir. Proporsi tepung talas dalam pembuatan cookies adalah 96% dan brownies sebesar 70% tepung talas. Tujuan penelitian ini adalah : 1) mengkaji sifat fisikokimia tepung talas dengan variasi waktu fermentasi (24 jam dan 48 jam); 2) mengkaji sifat sensori brownies dan cookies dengan variasi waktu fermentasi (0 jam, 24 jam, 48 jam). Percobaan dilakukan 3 kali ulangan. Uji sensori dilakukan dengan uji dekskriptif kuantitatif menggunakan 10 panelis terlatih. Produk terbaik dipilih berdasarkan hasil uji rating hedonik. Hasil penelitian menunjukkan bahwa Hasil penelitian menunjukkan bahwa : 1) Penambahan waktu fermentasi menyebabkan peningkatan kadar pati, amilosa, dan total asam tertitrasi; kapasitas penyerapan air dan daya pengembangan; viskositas puncak dan breakdown viscosity; elastisitas; sedangkan kadar gula total, gula pereduksi, kalsium oksalat; rendemen padatan tak terlarut; dan kekerasan menurun; 2) Teridentifikasi 24 atribut sensori untuk cookies talas dan 22 atribut sensori untuk brownies talas. Cookies dan brownies yang dibuat dari tepung talas hasil fermentasi terkendali dengan inokulum NKL selama 24 jam memiliki aroma dan rasa yang kuat (sweet, vanilla-like, buttery, milky). 3) Nilai gizi produk terpilih untuk cookies talas yaitu karbohidrat 70,80%, serat pangan 12,32%, protein 5,62%, lemak 22,22%, dan abu mineral 1,36%; sedangkan untuk brownies talas yaitu karbohidrat 36,34%, serat pangan 14,73%, protein 5,34%, lemak 26,49%, dan abu mineral 1,36%. ABSTRACT Taro flour made through a controlled fermentation process by a commercial inoculum " NKL " can be used as a substitute for wheat flour in the production of bakery products. NKL lactic acid bacteria and yeasts. The proportion of taro flour in cookies production was 96% and 70% for brownies. The objectives of this research were to : 1) examine the physicochemical properties of taro flour with different fermentation time (24 hours and 48 hours); 2) examine the sensory properties of brownies and cookies based on taro flour with different fermentation time (0 hours, 24 hours, 48 hours). The experiments were performed 3 repetitions. Sensory test conducted by quantitative descriptive analysis using 10 trained panelists. The best products are selected based on the result of hedonic rating test. The results showed that: 1) The addition of time fermentation were caused increase of starch, amylose, and titrable acidity; water absorption capacity and swelling power; peak viscosity

Formulation and Characterization of Functional Biscuit Consisting of Canna Edulis, Kerr Resistant Starch Type III, Granulated Palm Sugar, and Soy Protein Concentrate

Complete nutrient : 85.26% to 87.40% water; 1.29% to 1.70% protein, 5.59% to 7.86% fat; 0.52% to ... more Complete nutrient : 85.26% to 87.40% water; 1.29% to 1.70% protein, 5.59% to 7.86% fat; 0.52% to 0.81% galactomannan 0.02% to --0.03% phospholipids. 10 essential amino acids 5.79% to 16.32% Omega 9 & 1.07 to 5.78% Omega 6