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All Journal Jurnal Ilmiah Pangan Halal
Muhammad Fakih Kurniawan
Program Studi Teknologi Pangan, Fakultas Ilmu Pangan Halal, Universitas Djuanda
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Industrial & Manufacturing Engineering Other

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Modifikasi Pati Umbi Garut (Maranta arundinaciae) dengan Metode Autoclaving-Cooling dan Aplikasinya pada Pembuatan Mochi Titi Rohmayanti; Siti Nurlailatul Qodariah; Muhammad Fakih Kurniawan
Jurnal Ilmiah Pangan Halal Vol. 7 No. 2 (2025): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v7i2.19987

Abstract

Modifikasi pati garut dengan metode autoclaving-cooling berpotensi meningkatkan kandungan fungsional pada pati garut. Penelitian ini bertujuan untuk mengetahui karakteristik sensori dan kimia mochi dengan penambahan Pati Garut Termodifikasi (PGT). Metode penelitian menggunakan Rancangan Acak Lengkap (RAL) satu faktor dengan 4 taraf perlakuan yaitu perbandingan persentase tepung ketan dan PGT (100:0, 90:10, 80:20, 70:30) dengan dua kali ulangan. Analisis data statistik yang digunakan yaitu ANOVA dan apabila perlakuan berpengaruh nyata dilanjutkan dengan uji lanjut Duncan. Hasil penelitian menunjukkan bahwa mochi dengan penambahan PGT memberikan pengaruh terhadap kandungan kadar air dan serat kasar Mochi dengan penambahan PGT mengandung karbohidrat berkisar 46,74%-55,02% dan nilai kalori berkisar 238,32-262,39 Kkal. Hasil uji sensori dan hedonik produk mochi berpengaruh terhadap parameter warna serta secara keseluruhan mochi PGT disukai oleh panelis.
Karakteristik Kimia dan Sensori Susu Pasteurisasi Berdasarkan Penambahan Susu Skim Bubuk: Characteristics of Pasteurized Milk with the Addition of Skim Milk Powder Siti nurul Juwina; Muhammad Fakih Kurniawan; Siti Nurhalimah
Jurnal Ilmiah Pangan Halal Vol. 7 No. 3 (2025): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v7i3.21722

Abstract

This study aimed to evaluate the effect of skim milk powder addition on the chemical and sensory quality of pasteurized milk. The treatments consisted of concentrations of 0%, 2%, 4%, and 6%. The chemical parameters analyzed included protein, fat, total solids, pH, and total acidity, while sensory evaluation covered scoring and hedonic tests on color, aroma, taste, and texture. Data were analyzed using ANOVA followed by Duncan’s test. The results showed that the addition of skim milk powder increased protein and total solids, decreased fat, lowered pH, and increased total acidity. Sensory evaluation revealed significant differences in taste with the highest mean score of 6.83 (6%) indicating a more distinctive milk flavor, and in texture with the highest mean score of 6.50 (6%) indicating a thicker consistency, while color and aroma showed no significant differences. Panelists preferred the 2% treatment for color and the 4% treatment for taste. Therefore, the addition of skim milk powder can improve the chemical quality and certain sensory attributes of pasteurized milk.
Co-Authors Siti Nurhalimah Siti Nurlailatul Qodariah Siti nurul Juwina Titi Rohmayanti