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All Journal Jurnal Gizi Jurnal Pangan dan Gizi PROSIDING SEMINAR NASIONAL Agrointek Jurnal Media Gizi Indonesia (MGI) Pro Food Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Jurnal Aplikasi Teknologi Pangan Jurnal Surya Masyarakat Jurnal Surya Masyarakat Prosiding Seminar Nasional Unimus
Yunan Kholifatuddin Sya’di
Program Studi Teknologi Pangan Universitas Muhammadiyah Semarang
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Education Engineering Environmental Science Health Professions Nursing Public Health Other

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Journal : Jurnal Pangan dan Gizi

 1 
Sifat Fisik, Kimia, dan Sensoris Es Krim Susu Kedelai dengan Penambahan Ekstrak Kayu Manis Fuady Shobur; Wikanastri Hersoelistyorini; Yunan Kholifatuddin Syadi
Jurnal Pangan dan Gizi Vol 11, No 1 (2021): Kajian Pangan Dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.11.1.2021.73-87

Abstract

Soy milk is an alternative to cow's milk in ice cream making because it has almost the same protein content as cow's milk. The unpleasant smell of soy milk is a problem that often arises, so efforts are needed to cover it up. Cinnamon is known to give aroma so that it can suppress the unpleasant aroma of soy milk and can improve the resistance to melting and overrun of non-cow's milk ice cream. The purpose of this study was to determine the effect of the addition of cinnamon extract on the physical, chemical and sensory properties of soy milk ice cream. The variations in the addition of cinnamon extract were (0,1,3,5, and 7%). This research begins with making soy milk, making cinnamon extract and making ice cream. The resulting ice cream is analyzed for physical properties (overrun and melting resistance), chemical properties (protein content) and sensory properties (color, aroma, taste and texture). This research is an experimental type using a completely randomized design (CRD) monofactor with 5 treatments and 5 replications. The addition of 5% cinnamon extract is the best treatment with an overrun value of 3.09%, melting resistance 18.74 minutes / 10g, protein content of 6.72%, hedonic sensory properties of 3.01 (like). The results showed that the addition of cinnamon extract to soy milk ice cream had a significant effect on physical, chemical and sensory properties.
KADAR PROTEIN DAN TEKSTUR PADA TEMPE KORO BENGUK DENGAN SUBSTITUSI KEDELAI HITAM Yuni Safaratul Amanah; Yunan Kholifatuddin Sya’di; Erma Handarsari
Jurnal Pangan dan Gizi Vol 9, No 2 (2019): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.9.2.2019.69-78

Abstract

Tempe of koro benguk is a tempe made from raw koro benguk which has a fairly complete nutritional content. Black soybeanis local bean that have high protein content. The aim of this study was to describe the protein content  and texture from tempe of koro benguk substituted with black soybeans.This type of research is experimental design approach presented in descriptive form. Preparation of dumplings of koro tempe substituted with black soybean. Tthere were 5 treatments, each treatment was tested for protein levels and texture measurements 3 times. Measuring protein levels using the micro kjeldahl method and texture using the Texture Analyzer tool. The results of the study showed that the addition of black soybean to tempe of koro benguk gradually increased the protein content. The highest protein content is found in the formulation 20:80 which is equal to 17.84%. the more the addition of black soybean to the curry tempe, the texture of the hardness level in tempe is lower (soft), namely in the formulation of 20:80 which is worth 1.53 mm
Total Bakteri, Angka TBA, Dan Sifat Sensoris Bumbu Dasar Putih Pasta Berdasarkan Lama Simpan Dewa Febrian Riyandi; Yunan Kholifatuddin Sya'di; Nurhidajah Nurhidajah
Jurnal Pangan dan Gizi Vol 12, No 1 (2022): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.12.1.2022.41-49

Abstract

Seasoning is a spice ingredient that is processed into dishes that have a high level of aroma and taste without losing the components of natural ingredients. The characteristics of the seasoning are yellowish white, distinctive aroma and wet texture. Seasoning damage can occur due to oxidation of fat which is influenced by humidity at room temperature. The purpose of this study was to determine the relationship between shelf life and total bacteria, TBA number, and sensory properties of the experimental type of white pasta seasoning. For making white paste seasoning, all ingredients are selected fresh and weighed, then the blanching process is carried out by soaking all ingredients in hot water at 80oC for 5 minutes. Then blend all ingredients using oil and sauté over low heat for about 30 minutes. This study used a monofactor completely randomized design, with 5 treatments of shelf life (0, 5, 10, 15, and 20 days) and 5 replications. The results of this study showed an increase in bacterial growth during 20 days of storage. At storage 0, 5, 10, and 15 days the results were not significantly different, while at storage 20 days gave significantly different results in the long storage treatment. All the old treatments for storing white pasta base spices were acceptable to the panelists.
Total Bakteri, Kadar Air, dan Sifat Sensoris Fish Cake Ikan Lele dengan Edible Coating Berbahan Gel Aloe Vera Berdasarkan Lama Penyimpanan Khoirunnisa Widyaningrum; Yunan Kholifatun Sya’di; Wikanastri Hersoelistyorini
Jurnal Pangan dan Gizi Vol 12, No 2 (2022): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.12.2.2022.67 - 79

Abstract

Fish cake merupakan produk modifikasi pangan hasil perikanan khas Jepang yang sudah dikenal masyarakat di Indonesia. Fish cake tergolong produk semi basah yang memiliki umur simpan rendah. Fish cake yang dikemas pada suhu 5oC memiliki umursimpan 6 hari. Untuk mempertahankan karakteristik dan memperpanjang umur simpan maka disarankan menggunakan edible coating. Edible coating yang digunakan adalah edible coating berbahan gel aloe vera. Penelitian ini bertujuan untuk mengetahui total bakteri, kadar air, dan sensoris fish cake ikan lele dengan edible coating gel aloe vera dengan variasi lama penyimpanan 0, 5, 10, 15, 20, 25, 30 hari pada suhu 5oC. Hasil penelitian menunjukan bahwa adanya aplikasi edible coating pada fish cake ikan lele dapat meminimalisir pertumbuhan bakteri, menstabilkan kadar air, dan memiliki karakteristik kenampakan, aroma, dan tekstur lebih baik daripada fish cake ikan lele non coating. Edible coating gel aloe vera juga mampu memperpanjang masa simpan fish cake hingga 15 hari pada suhu 4oC.
Potensi Lengkuas Sebagai Bahan Pengawet Ikan: Review Siti Aminah; Yunan Kholifatuddin Syadi; Muhammad Yusuf; Sri Hartati
Jurnal Pangan dan Gizi Vol 13, No 1 (2023): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.13.1.2023.59-66

Abstract

Galangal (Alpinia galanga) is a type of spice that is widely used as a spice and medicine. Galangal bioactive components such as flavonoids, terpenoids and phenolics have the potential to be antibacterial. Today has been widely studied the potential of galangal as an alternative preservative for natural food and fresh fish has characteristics that are prone to damage, especially microbiological damage, this is influenced by the characteristics of fresh fish with high water content, neutral pH and soft texture, microorganisms that destroy fresh fish include: Bacillus alvei, Pesudomonas aerogenosa, and Staphylococcus saprophyticus. Flavonoids, terpenoids and phenolics and other bioactiv components in galangal are able to inhibit bacterial growth in fish through mechanisms such as damaging bacterial cell walls, disrupting cell osmosis pressure and cell wall formation. Literature search both from research journal, theses and books. This review will be discussed the ability of galangal to inhibit microorganisms that destroy fresh fish and future research opportunities for formulations of natural ingredients as preservatives. Galangal has the potential as a preservative for fish trough the mechanism of inhibiting the growth of destructive microorganisms.
Karakteristik Kimia, Sifat Sensori dan Waktu Larut Penyedap Rasa Bubuk Jamur Tiram (Pleurotus ostreatus) dan Tomat (Solanum lycopersicum L.) dengan Metode Foam-Mat Drying Agustina Khalimatur Rahmah; Nur hidajah; Yunan Kholifatuddin Sya’di
Jurnal Pangan dan Gizi Vol 13, No 2 (2023): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.13.2.2023.88-96

Abstract

Food additives such as flavoring are ingredients that are often needed by the community for cooking needs. The savory taste or umami taste contained in the flavoring is due to the presence of glutamic acid. Glutamic acid can be derived from natural materials such as oyster mushrooms and tomatoes. The presence of glutamic acid in oyster mushrooms and tomatoes can be used as a flavoring that can give an umami taste.The purpose of this study was to determine the glutamic acid content, water content, salt content, sensory properties, and dissolving time of oyster mushroom and tomato flavoring using the foam mat drying method. In this study, the method used was an experimental design using RAL (Completely Randomized Design) with one factor, namely the formulation of oyster mushrooms and tomatoes.The formulation of oyster mushroom versus tomato used is 70:30. 60:40, 50:50, 40:60, and 30:70. The analysis tested in this study was glutamic acid content, water content, salt content, sensory properties and dissolving time of oyster mushroom and tomato flavoring. The results of this study showed that the flavorings of oyster mushrooms and tomatoes were significantly different on glutamic acid content, water content, salt content, and color but not significantly different on soluble time, taste, aroma and texture. The best treatments for oyster mushroom and tomato flavoring included glutamic acid (17.878 ppm), water content (3.0%), salt content (1.54%), dissolving time (39.19 seconds), and sensory (3,83.) in formulation 1 with a ratio of oyster mushrooms and tomatoes (70:30).
PENDUGAAN UMUR SIMPAN MINUMAN EKSTRAK BERAS HITAM DALAM KEMASAN METALIZED DENGAN PENDEKATAN ARRHENIUS Afistia, Novalinda Rezty; ., Nurhidajah; Sya'di, Yunan Kholifatuddin
Jurnal Pangan dan Gizi Vol 14, No 2 (2024): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.14.2.2024.51-62

Abstract

Black rice extract instant drink is one of the innovative food products and good for health because of its high anthocyanin content. Instant drink products in powder form have high hygroscopicity properties. The transfer of moisture from the environment can cause deterioration during storage. Deterioration in quality can cause chemical, enzymatic reactions and physical changes in the product. This study aims to determine the water content, Aw, hygroscopicity and estimation of the shelf life of black rice extract drinks with temperature differences and storage duration. This research procedure involves packaging products using metalized  packaging and then storing at 3 different temperatures (27°C, 37°C, and 47°C) for 4 weeks. The longer the storage and the higher the storage temperature will cause an increase in moisture content, Aw, and hygroscopicity of black rice extract beverage products.  The shelf life of black rice extract drinks stored at 27°C reached 33.73 weeks (236.11 days), longer than storage at 37°C which was 16.64 weeks (116.47 days), and storage at 47℃ which only reached 8.54 weeks (58.80 days).
TOTAL BAKTERI ASAM LAKTAT, VISKOSITAS, DAN SIFAT SENSORIS SOYGURT DENGAN PENAMBAHAN BUBUK KOLANG-KALING Fitriansyah, Hanif; ., Nurhidajah; Syadi, Yunan Kholifatuddin
Jurnal Pangan dan Gizi Vol 14, No 1 (2024): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.14.1.2024.66-76

Abstract

Soyghurt is a product produced from the fermentation process of soybean juice which utilizes the bacteria Streptococcus thermophillus and Lactobacillus bulgaricus, these bacteria have been widely used in making yogurt. Soybean juice as a substitute for yoghurt has high nutritional value. The galactoman contained in palm fruit has the potential to act as a prebiotic. This research aimed to analyze total lactic acid bacteria, viscosity, and sensory properties with the addition of palm fruit powder. This research used (RAL) Completely Randomized Design with 1 factor, namely the addition of palm fruit powder (0%, 0.5%, 1%, 1.5% and 2%). The results of this study showed that increasing the concentration of palm fruit powder had no significant effect on lactic acid bacteria but had a significant difference in viscosity and sensory (colour, texture, taste) except aroma. The best treatment was the addition of 2% palm fruit powder with characteristics of total lactic acid bacteria (1.1 x 10^8 colonies/gram), a viscosity of 412.72 Mpa.s, and sensory value had a score of 3.61 (close to like) 
Co-Authors - Nurrahman Addina Rizky Fitriyanti Afistia, Novalinda Rezty Agus Suyanto Agustina Khalimatur Rahmah Aini Zahrotunnisa Ainun Nadhifah, Ainun Ali Rosidi Ali Rosidi Alim, Ilham Khoril Alim, Muhammad Rully Syahirul Aziz, Novan Nur Abdul Dewa Febrian Riyandi Diode Yonata Erma Handarsari Erma Handarsari Erma Handarsari Fitria Fatichatul Hidayah Fitriansyah, Hanif Fitriyanti, Addina Rizky Fuady Shobur Hapsari Sulistya Kusuma Hersanti Sulistyaningrum Isna Rizqi Nurhikmah Joko Teguh Isworo Khoirunnisa Widyaningrum Latrobdiba, Zahra Maharani Mamdukh Budiman Muhammad Amar Ma’ruf As Salami Muhammad Fikri Yazid Muhammad Yusuf Nala Naeli Nur Fauziyah Noor Mafazah Nur hidajah Nurhidajah - Nurrahman Puspitasari, Estiana Riska Amelia Sausan Ashma Setyaningtiyas, Tika Siti Aminah Siti Aminah Sri Hartati Wicaksono, Damar Bima Wikanastri Hersoelistyorini Wulandari, Yuni Dyah Yuni Safaratul Amanah Yusmila Kumudawati