Natania, Natania
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KARAKTERISTIK SENSORI DAN FISIK KULIT PANGSIT GORENG DENGAN SUBSTITUSI TEPUNG YANG BERBEDA PADA PENYIMPANAN DINGIN DAN BEKU Anugrahati, Nuri Arum; Natania, Natania; Andrew, Andrew
JURNAL AGROTEKNOLOGI Vol 11 No 02 (2017)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (333.643 KB) | DOI: 10.19184/j-agt.v11i02.6524

Abstract

Wonton wrapper is a type of pasta that has a similar composition with noodle, such as wheat flour, water, egg, salt, and kansui. Indonesian people has also consumed wonton wrapper but it has been limited due to the difficulty of wheat flour supply as it’s main ingredient. To reduce the dependency of imported wheat flour, this experiment was held to determine tapioca, sago, and glutinous rice as a substitute to wheat flour. The aims of this research were to determine the type of flour to substitute wheat flour in fried wonton wrapper making, to determine the protein percentage of wheat flour in fried wonton wrapper making, and to determine the sensory and physical characteristics of wonton wrapper on cold and frozen storage. This research was conducted by RAL (completely randomized design) using two treatment factors are three kinds of flour (tapioca, sago, and glutinous rice) and three substitution level of concentration (15, 30, and 45%). The organoleptic result showed that fried wonton wrapper made from medium protein wheat flour with 30% tapioca flour substitution was the best treatment to produce a good quality since it had a higher crunchiness, acceptance, and substitution level. Sensory and physical characteristics of wonton wrapper has been maintained during 4 weeks of freezing storage. Keywords: fried wonton wrapper, wheat flour, tapioca
OPTIMIZATION OF TOTAL CAROTENOIDS, PHENOLIC CONTENT, AND SENSORY ACCEPTABILITY OF JAVA TEA-BASED FUNCTIONAL DRINK ENRICHED WITH RED FRUITS’ OIL EMULSION Wijaya, Hanny; Natania, Natania; Sonatha, Mei Diana; A'yuni, Qurrata; Caroline, Cindy
Indonesian Journal of Natural Pigments Vol 2 No 1 (2020): Februari 2020
Publisher : Ma Chung Research Center for Photosynthetic Pigments

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33479/ijnp.2020.02.1.1

Abstract

Red fruits? oil contains 12,000 ppm carotenoid compounds and among them ?-karoten was found as the major carotenoid compound. However, the application of red fruits? oil as the food ingredient is rarely investigated due to its low solubility in aqua-phase, phenolic aroma and bitter aftertaste. Therefore , emulsification of red fruits? oil in water (oil in water, o/w emulsion) using CMC (carboxymethyl cellulose) as the emulsifier and stabilizer agent considered as alternative to  overcome those limitations. In the present work, the optimum concentration of red fruits? oil emulsion added into Java tea-based  functional drink increased the  total carotenoid content,  gave red color and might enhanced its antioxidant activity. The optimum formula was performed  by  Response Surface Methodology approach utilizing Design Expert 10.0.7® (DX10) Trial software whereas the emulsion concentration of red fruits? oil as the variable factor. Red fruits? oil emulsion which has been prepared  from 20% red fruits? oil and 1.50% CMC as emulsifier and stabilizer was having total carotenoid content of 72.93±1.33 ppm. The optimum concentration of red fruits? oil emulsion added to  Java-tea based functional drink  was 5.86%. The addition of red fruits? oil emulsion increased the total carotenoid content from 0.37±0.13 ppm to5.28±0.05 ppm. The results showed that red fruits? oil emulsion could be used as red colorant agent in the functional drink while increasing the total carotenoid content, however, reduced the flavor sensory acceptance in high amount