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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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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).
Total Bakteri Asam Laktat, Viskositas dan Sifat Sensoris Soygurt dengan Penambahan Bubur Kolang-Kaling Muhammad Amar Ma’ruf As Salami; Nurhidajah Nurhidajah; Yunan Kholifatuddin Sya’di
Prosiding Seminar Nasional Unimus Vol 5 (2022): Inovasi Riset dan Pengabdian Masyarakat Guna Menunjang Pencapaian Sustainable Developm
Publisher : Universitas Muhammadiyah Semarang

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Abstract

Kolang-kaling merupakan bahan pangan yang diperoleh dari tanaman aren (Arenga pinnata) dan memiliki  kandungan senyawa galaktomanan. Galaktomanan ialah salah satu karbohidtrat yang ada dalam kolang-kaling yang berbentuk gugus galaktosa dari polimer manosa. Galaktomanan merupakan prebiotic dan juga merupakan hidrokoloid sehingga dapat menstimulasi pertumbuhan bakteri dan viskositas. Penambahan bubur kolang-kaling soygurt diharapkan mampu memperbaiki sifat sensoridan fungsional soygurt. Pada penelitian ini bertujuan untuk mengetahui pengaruh variasi konsentrasi bubur kolang-kaling terhadap total bakteri asam laktat, viskositas, sifat sensoris soygurt, serta menentukan formulasi soygurt terbaik berdasarkan konsentrasi penambahan bubur kolang-kaling.Rancangan percobaan penelitian menggunakan metode RAL (Rancangan Acak Lengkap) 1 faktorial. Konsentrasi bubur kolang-kaling sebanyak 6 konsentrasi (0, 1, 2, 3, 4 dan 5%) dan dilakukan ulangan sebanyak 4 kali pada masing-masing perlakuan. Hasil penelitian  yang dilakukan menunjukkan bahwa variasi konsentrasi bubur kolang-kaling berpengaruh terhadap total bakteri asam laktat,  viskositas, sifat sensori (warna, rasa, aroma) soygurt. Perlakuan terbaik Total bakteri asam laktat diperolehpenambahan bubur kolang-kaling sebesar 2%. Viskositas terbaik diperoleh penambahan bubur kolangkaling sebesar 1% dengan nilai 12,81 m.Pas.Hasil analisan sensoris produk memiliki rasa agak asam, warna putih kekuningan dan aroma asam.Kata Kunci : kolang-kaling, kedelai, bakteri asam laktat, viskositas
Pemanfaatan Ikan Rucah Sebagai Penyedap Rasa Dengan Bahan Tambahan Pangan Halal di Tambak Mulyo, Tanjung Mas, Semarang Yunan Kholifatuddin Sya’di; Mamdukh Budiman; Muhammad Fikri Yazid; Sausan Ashma
Prosiding Seminar Nasional Unimus Vol 5 (2022): Inovasi Riset dan Pengabdian Masyarakat Guna Menunjang Pencapaian Sustainable Developm
Publisher : Universitas Muhammadiyah Semarang

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Abstract

Tambak Mulyo (Tambak Lorok) merupakan bagian wilayah yang di Kelurahan Tanjung Mas,Kecamatan Semarang Utara. Semarang.  Warga Tambak Mulyo sebagian besar berprofesi sebagainelayan Berdasarkan analisis situasi warga belum banyak memiliki usaha olahan berbasis hasillaut. Ikan rucah adalah ikan kecil yang terikut dari tangkapan nelayan, tidak dikonsumsi namunsering digunakan sebagai pakan ternak serta memiliki harga yang murah yaitu berkisar 2,5 ribu perkilogram. Ikan rucah dapat dimanfaatkan menjadi penyedap rasa sehingga diharapkan dapatmenstimulasi usaha olahan ikan serta dapat menambah nilai ekonomi keluarga nelayan. Tujuanpengabdian ini adalah pemanfaatan ikan rucah sebagai penyedap rasa menggunakan bahantambahan pangan (BTP)  yang halal melalui tahapan pertama pelatihan pembuatan penyedap rasadari ikan, kedua pelatihan pangan dan Bahan Tambahan Pangan halal, ketiga pelatihanpengemasan, perizinan dan sertifikasi halal, Hasil pelaksanaan kegiatan pengabdian menunjukkanwarga memiliki ketrampilan dan kemandirian dalam membuat penyedap rasa dari ikan rucah yang,kedepan diharapkan penyedap rasa dapat diproduksi dan  meningkatkan pendapatan warga.Setelah kegiatan pengabdian ini warga juga belajar dan mengetahui tentang pangan halal melaluipenggunaan bahan tambahan pangan yang halal serta mengatahui cara dan persyaratan dalampengajuan sertifikasi halal.Kata kunci: Ikan rucah, Penyedap Rasa, Halal
Karateristik Fisik dan Kimia Teh Kombucha Daun Tin Instan Berdasarkan Konsentrasi Maltodekstrin Aini Zahrotunnisa; Yunan Kholifatuddin Sya’di; - Nurrahman
Prosiding Seminar Nasional Unimus Vol 6 (2023): Membangun Tatanan Sosial di Era Revolusi Industri 4.0 dalam Menunjang Pencapaian Susta
Publisher : Universitas Muhammadiyah Semarang

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Abstract

Daun tin merupakan daun yang memiliki kandungan flavonoid, termasuk kedalam polifenol kompleks danmemiliki aktivitas antioksidan yang tinggi. Senyawa kompleks merupakan senyawa yang susah dicernaoleh tubuh dan rasa seduhan daun tin memiliki rasa yang pahit, sehingga dilakukan proses fermentasi untukpenguraian senyawa kompleks dan pengurangan rasa pahit. Daun tin bisa dijadikan sebagai bahan bakupembuatan teh kombucha, karena tinggi senyawa fenol. Pembuatan kombucha menjadi minuman instanmerupakan alternatif untuk memudahkan dalam mengkonsumsi karena pembuatan teh kombucha yangcukup lama dan dapat memperpanjang umur simpan. Proses pembuatan teh kombucha daun tin instanmengunakan metode pengeringan semprot (spray drying), sehingga dibutuhkan bahan penyalut yaitumaltodekstrin. Tujuan penelitian ini yaitu untuk mengetahui konsentrasi maltodekstrin yang tepat dalampembuatan teh kombucha daun tin instan dilihat dari karateristik fisik (daya kelarutan) dan kimia ( totalfenol, kadar air, pH). Konsentrasi maltodekstrin yang digunakan adalah ( 10, 15, 20, 25, 30%). Penelitianini menggunakan Rancangan Acak Lengkap (RAL) 1 faktor yaitu konsentrasi maltodekstrin. Hasilpenelitian menunjukkan bahwa variasi kosentrasi maltodekstrin berpengaruh nyata pada total fenol, kadarair, pH, serta daya larut. Perlakuan terbaik yaitu pada konsentrasi maltodekstrin 10% dengan nilai kadartotal fenol 143,7 mg GAE/g, kadar air 2,67%, pH 4,37, dan daya larur 86,25%. Kata Kunci : Daun tin, kombucha daun tin, minuman instan, spray drying, maltodekstrin.
Karakteristik Fisik Dan Karakteristik Kimia Firm Yoghurt Dengan Penambahan Pure Labu Kuning Isna Rizqi Nurhikmah; Addina Rizky Fitriyanti; Hersanti Sulistyaningrum; Yunan Kholifatuddin Sya’di
Prosiding Seminar Nasional Unimus Vol 6 (2023): Membangun Tatanan Sosial di Era Revolusi Industri 4.0 dalam Menunjang Pencapaian Susta
Publisher : Universitas Muhammadiyah Semarang

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Abstract

Labu kuning merupakan jenis tanaman buah yang dapat dimanfaatkan sebagai bahan pangan. Pengolahanlabu kuning salah satunya diolah menjadi yoghurt. Jenis yoghurt pada penelitian ini firm yoghurt yang dibuatmenggunakan bakteri Lactobacillus bulgaricus dan Streptococcus thermophiles yang memiliki konsistensigel padat karena melalui proses fermentasi dan pendinginan. Penambahan labu kuning pada yoghurt selainmenambah nilai gizi juga menambahkan tekstur yoghurt, pada pati dalam labu kuning dapat mengikat airsehingga tekstur yoghurt menjadi padat. Tujuan penelitian ini untuk mengetahui pengaruh penambahan purelabu kuning terhadap viskositas, pH, kadar protein, dan kadar lemak. Jenis penelitian ini adalah eksperimenmenggunakan Rancangan Acak Lengkap (RAL) dengan 4 formulasi penambahan pure labu kuning (0%,30%, 40%, da 50%) dan 6 kali pengulangan. Parameter yang diamati adalah viskositas, pH, kadar protein,dan kadar lemak. Rerata pada analisis viskositas 57,90 ± 5,97 – 99,35 ± 4,80. pH 4,14 ± 0,31 - 4,83 ± 0,18.Kadar protein 2,80 ± 0,38 – 5,19 ± 1,58. Kadar lemak 0,95 ± 0,57 - 2,77 ± 0,45.Kesimpulan dari hasil penelitian menunjukkan bahwa penambahan pure labu kuning memberikan pengaruhyang sangat nyata penambahan pure labu kuning (p<0,05) terhadap viskositas, pH, kadar protein, dan kadarlemak.Kata kunci : firm yoghurt, labu kuning, kadar lemak, pH, kadar protein, viskositas
Sugar Content, Crude Fiber Content, Antioxidant Activity, and Sensory Characteristics Of Sorghum (Sorghum Bicolor (L.)Moench) Snack Bar with Addition Of Klutuk Banana (Musa Balbisiana Colla) Flour Setyaningtiyas, Tika; Fitriyanti, Addina Rizky; Latrobdiba, Zahra Maharani; Sya'di, Yunan Kholifatuddin
Media Gizi Indonesia Vol. 19 No. 1 (2024): MEDIA GIZI INDONESIA (NATIONAL NUTRITION JOURNAL)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/mgi.v19i1.95-106

Abstract

Sorghum and klutuk banana can be utilized as functional foods that are high in fiber and antioxidant and suitable for diabetic people. This study examined the effects of klutuk banana flour on the sugar content, crude fiber content, antioxidant activity, and sensory characteristics of sorghum snack bars. This study is true experimental, employing a completely randomized design (CRD) with 4 formulations: the ratio of sorghum and banana flour klutuk PO (100:0), P1 (90:10%), P2 (80:20%), and P3 (70:30%), and 6 repetitions. Sugar content, crude fiber, and antioxidant activity were observed and analyzed using the one-way ANOVA (Analysis of Varian) test, followed by Duncan test. The sensory properties were evaluated using Friedman test. 1.94–2.86% sugar, crude fiber content is 46.04–70.89%, and antioxidant activity is 9.06–15.0%. The results revealed a significant relationship (p<0.05) between the addition of klutuk banana flour to the sorghum snack bar sugar level, crude fiber content, and antioxidant activity. Texture, color, flavor, and scent were not significantly affected by the addition of klutuk banana flour to sorghum snack bars. The optimal formulation of a sorghum snack bar with the inclusion of klutuk banana flour was discovered to be P3 based on the test sugar content, crude fiber content, antioxidant activity, and sensory characteristics. The nutritional value of the P3 formulation have met USDA (2018) standards for the Nutri-Grain Fruit and Nut Bar, but the sugar content have not meet the SNI 01-3702-1995 (Indonesian National Standards) quality requirements for diabetes diet biscuit.
Kadar Air dan Warna Penyedap Alami Jamur Tiram (Pleurotus Ostreatus) Berdasarkan Perlakuan Awal (Pre-treatment) Nadhifah, Ainun; Kholifatuddin, Yunan; Handarsari, Erma
Jurnal Gizi Vol 10, No 2 (2021): Jurnal Gizi UNIMUS
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jg.10.2.2021.33-41

Abstract

Flavoring seasonings are food additives added with the aim of increasing flavor (palatability) and covering up deficiencies in food in terms of taste. The natural glutamate content of mushrooms has the potential to be used as a flavoring ingredient, one of which is oyster mushrooms. The quality of natural flavoring of oyster mushrooms is determined by the formula of the ingredients and the way they are produced. The drying process can affect the water content and color of seasoning.This study aims to determine the water content and natural flavoring of oyster mushrooms based on initial treatment. This study was an experimental study using a Completely Randomized Design with 6 treatment trials (non-blanching, blanching, sodium bisulfite immersion, citric acid immersion, blanching + sodium bisulfite immersion, and blanching + citric acid immersion), and 3 test replications. The moisture content test was performed by the AOAC oven method and color analysis was measured using Konica Minolta CR-10 Color Reader. Observational data were analyzed using univariate analysis.The results showed that the initial treatment had a tendency to increase water content. Moisture content for all samples based on pretreatment meets the quality criteria for dry products that is 10%. The results of the color analysis showed an increase in the value of each treatment but did not show any real difference in color. The treatment using sodium bisulfite immersion and blanching showed an increase in brightness intensity and a good chroma value category compared to the control value. Based on OHue value in each treatment has the same color scheme, namely yellow – red.Keywords: Oyster mushroom, Water Content, Color, Pre treatment, blanching
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).
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