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All Journal Jurnal Ilmu Pangan dan Hasil Pertanian Agrin : Jurnal Penelitian Pertanian Indonesian Food Science and TechnologyJournal
Prihananto, Vincentius
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Public Health Other

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Modification of the physical and chemical properties of Inpago-Protani rice flour via fermentation with Bimo-CF starter Aini, Nur; Arsyistawa, Hadana Sabila; Sustriawan, Budi; Prihananto, Vincentius; Astuti, Santi Dwi; Septiana, Aisyah Tri; Indarto, Indarto; Suliman, Nageeb Mohammed
Indonesian Food Science and Technology Journal Vol. 7 No. 2 (2024): Volume 7. Number 2, July 2024 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v7i2.31467

Abstract

Inpago-Protani rice is a new rice variety from Jenderal Soedirman University, Indonesia. Producing rice flour as an intermediate product is a practical rice processing method. However, the utilization of rice flour as a wheat flour alternative is limited due to the differences in their gelatinization qualities. Fermentation with Lactobacillus sp. changes the gelatinization properties of rice flour by increasing the number of microorganisms and stimulating their metabolism in food materials. This study sought to determine how the physical and chemical qualities of Inpago-Protani rice flour are affected by the duration of fermentation, the concentration of Bimo-CF starter, and other factors. Applying 0.6% Bimo-CF starter for 12 hours at 30°C was the most effective method for fermenting Inpago-Protani rice flour. The resulting rice flour had a yield of 40.3%, a protein content of 10.3% (db), a carbohydrate content of 77.1%, a fat content of 0.4%, an ash content of 0.5%, a moisture content of 12.2%, and 338.7 kcal of energy. The enhanced characteristics of fermented rice flour may increase its versatility for subsequent processing.
Physicochemical Analysis of Yoghurt with Red Dragon Fruit Juice-Ants' Nest Extract and Sucrose-Fructose Proportion Noorzantika, Istyani Fitria; Dwiyanti, Hidayah; Prihananto, Vincentius
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 8, No 2 (2024)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v8i2.21178

Abstract

The development of goat's milk-based yoghurt with the addition of sucrose-fructose proportions, ant nest extract and red dragon fruit juice as an alternative functional food high in antioxidants and fiber. The aim of the research was to determine the effect of the proportion of sucrose-fructose, the effect of the concentration of ant nest extract and red dragon fruit juice (ESBN), as well as the interaction of the two factors on the physicochemical properties of yoghurt, and determine the best product based on the physicochemical properties of yoghurt. The research used a two-factor Randomized Group Design (RAK) experimental method namely: 1) Proportion of sucrose-fructose (100:0; 50:50; 0:100) and 2) Concentration of ant nest extract and red dragon fruit juice (1:2) (10%, 15%, 20%). Data analysis uses ANOVA with 95% confidence level with DMRT follow-up test if the differences are significant, and effectiveness index test to determine the best product. The analysis results show that the higher the proportion of sucrose, the viscosity of the yoghurt increases and the pH decreases. The higher the ESBN concentration, the higher the a* (redness), b* (yellowness), pH, crude fiber and antioxidant activity, as well as reducing the L* (lightness) and viscosity. The interaction of these two factors affects the viscosity and pH of yoghurt. The best treated yoghurt is P2K2 yoghurt (50% sucrose : 50% Fructose + 15% ESBN) which has a viscosity of 297.67 cP and a pH of 3.83.
ATRIBUT PRIORITAS UNTUK PERBAIKAN MUTU PRODUK KOKTAIL CARICA CV XYZ BERDASARKAN TINGKAT KEPUASAN DAN KEPENTINGAN KONSUMEN Mela, Ervina; Prihananto, Vincentius; Raharjaningtyas, Arista Savira
Agrin Vol 24, No 2 (2020): Agrin
Publisher : Jenderal Soedirman University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.agrin.2020.24.2.546

Abstract

CV XYZ merupakan salah satu UMKM di Kabupaten Wonosobo yang mengolah buah carica menjadi koktail. Semakin ketatnya persaingan produk sejenis, perusahaan berusaha untuk terus meningkatkan mutu produknya dengan cara memperbaiki atribut produk yang masih lemah. Tujuan dari penelitian ini adalah untuk mengidentifikasi atribut prioritas untuk perbaikan mutu koktail carica CV XYZ berdasarkan kepuasan dan kepentingan konsumen. Atribut mutu produk dikelompokkan berdasarkan dua parameter yaitu buah carica, dan sirup koktail. Penelitian dilakukan dengan menyebarkan kuesioner kepada 100 responden secara purposive sampling. Data dianalisis menggunakan Importance Performance Analysis. Atribut prioritas untuk perbaikan mutu produk adalah banyaknya sirup dan aftertaste. Hasil penelitian menunjukan bahwa perbaikan dalam peningkatan mutu koktail carica berupa penambahan sirup dan pengujian sensoris aftertaste sirup dengan melibatkan panelis ahli.Kata kunci: koktail carica, tingkat kepuasan, tingkat kepentingan
Co-Authors Aisyah Tri Septiana Arsyistawa, Hadana Sabila Budi Sustriawan Hidayah Dwiyanti Indarto Indarto Mela, Ervina Noorzantika, Istyani Fitria Nur Aini Raharjaningtyas, Arista Savira Santi Dwi Astuti Suliman, Nageeb Mohammed