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All Journal Jurnal Pangan dan Gizi Pasundan Food Technology Journal (PFTJ)
Quddus, Ati Atul
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Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Chemistry Engineering Industrial & Manufacturing Engineering

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Journal : Jurnal Pangan dan Gizi

 1 
KARAKTERISTIK KIMIA DAN AKSEPTABILITAS KERUPUK BERAS MERAH DENGAN PENAMBAHANTEPUNG WORTEL SUBSTANDAR Hafidzi, Marlan; Quddus, Ati Atul; ., Mardiana
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.14.2.2024.32-42

Abstract

Red rice crackers are a type of snack made from red rice and tapioca, with additional nutrients derived from substandard carrots. Substandard carrots that can still be utilized include broken carrots, irregular sizes, post-harvest defects, and branched roots, which are processed into flour to facilitate their use. This research aims to determine the effect of the addition of carrot flour on the chemical properties, and acceptability of red rice crackers, and the best treatment based on chemical properties and acceptability. The method used is a Completely Randomized Design (CRD) single factor with treatments using red rice flour compared to carrot flour P1 (90%:10%), P2 (80%:20%), P3 (70%:30%), P4 (60%:40%). Based on the research results, the addition of carrot flour significantly affects the ash content, fat content, protein content, color, aroma, taste, texture, and total acceptance but does not significantly affect the water content and carbohydrate content. The best red rice crackers are obtained from treatment P1 (90% red rice flour: 10% carrot flour) with chemical values of water content 2.06% (db), ash content 3.16% (db), fat content 2.97% (db), protein content 9.65% (db), carbohydrate content 84.22% (db), and acceptability values of color 1.57 (very like), aroma 1.87 (very like), taste 1.53 (very like), texture 1.80 (very like), and total acceptance 1.47 (very like).
Karakteristik Set Yogurt Sinbiotik dengan Penambahan Variasi Konsentrasi Ekstrak Kacang Hijau Alawiyah, Iin Siti Siti; M, Mardiana; Tubagus, Robi; Quddus, Ati Atul
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.14.1.2024.44-53

Abstract

Synbiotic set yogurt with the addition of mung bean extract has the potential as an alternative functional food that can meet the needs of people who want to have a healthy life. Mung beans are a source of prebiotics because they contain oligosaccharides in the form of raffinose and stakiose. The addition of mung bean extract concentration in the synbiotic set yogurt aims to determine the effect of increasing the concentration of mung bean extract on the microbiological, chemical, and acceptability characteristics of the synbiotic set yogurt and determine the concentration of mung bean extract that produces the best synbiotic set yogurt based on SNI. This study used a completely randomized design (CRD) with four treatments, namely P1 (15% mung beans extract), P2 (20% mung beans extract), P3 (25% mung beans extract) and P4 (30% mung beans extract). Based on the results of the research that has been done, it can be concluded that the addition of mung bean extract to the synbiotic set yogurt has a significant effect on microbiological values (prebiotics, pH, and total lactic acid bacteria), acceptability values (taste, color, texture, and overall attributes) and chemical values (ash and lactic acid content). But not significantly different from the aroma attribute. The best concentration of synbiotic set yogurt with the addition of varying concentrations of mung bean extract is found in treatment P1 (mung bean extract 15%), namely prebiotic levels of 2.6 x 108 CFU/ml, pH 3.83, total Bal 3.2 x 107 CFU/ml, ash content 0.73%, total lactic acid 0.54%, taste 1.84, aroma 2.16, color 1.60, texture 1.72 and overall 1.84
Karakteristik Fisikokimia dan Organoleptik Selai Lembar Buah Kesemek Dengan Perbedaan Konsentrasi Pektin darmawan, Yudha wisnu; quddus, Ati atul; firzriani, Atia
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.14.1.2024.23-33

Abstract

Persimmon fruit is a source of nutrients that are beneficial for the body's health and energy. However, because its use is not optimal, this fruit is susceptible to damage and rot, causing prices to fall and lack of market appeal. However, the pectin content in persimmons is not sufficient for making sheet jam, so it is necessary to add pectin. This research aimed to evaluate the effect of different pectin concentrations on the chemical and organoleptic characteristics of persimmon jam, as well as determine the best pectin concentration. This research used a Completely Randomized Design (CRD) method with four single treatments, namely the addition of pectin with a concentration of T0 (0%), the concentration of T0 (0%), T1 (0.5%), T2 (1.0%), T3 (1.5%). The results showed that the addition of different concentrations of pectin significantly influenced the value of vitamin C, water content, antioxidants, total soluble solids, as well as organoleptic attributes of texture and overall persimmon sheet jam. However, there was no significant effect on the organoleptic attributes of taste, aroma and colour. The best pectin concentration for persimmon sheet jam is the T3 treatment (1.5% pectin), which has the following characteristics: water content 36.13%, Vitamin C 3.10 mg/100 grams, antioxidant activity (IC50) 93 .70 ppm, total dissolved solids 66.1˚Brix, and organoleptic assessments for taste, aroma, colour, texture and overall attributes were 2.52, 2.24, 2.60, 2.88 and respectively.
Karakteristik Kimia dan Organoleptik Crackers Dengan Substitusi Tepung Beras Merah dan Tepung Tempe Selawati, Fitri; Quddus, Ati Atul; ., Mardiana
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.14.2.2024.63-69

Abstract

The use of brown rice flour and tempeh flour in making crackers is intended to reduce the use of wheat flour and utilize local food ingredients by processing them into flour whose nutritional content is very good for the health of the human body. The aim of this research was to determine the effect of substitution of brown rice flour and tempeh flour on chemical and organoleptic characteristics and to determine the best formulation of crackers with substitution of brown rice flour and tempeh flour based on chemical and organoleptic characteristics.  This research used a Completely Randomized Design (CRD) method with 3 treatment levels and 3 replications. The treatments carried out included P1 (90% brown rice flour; 10% tempeh flour), P2 (80% brown rice flour; 20% tempeh flour) and P3 (70% brown rice flour; 30% tempeh flour). Based on the results of research that has been carried out, making crackers with the substitution of brown rice flour and tempeh flour has a significant effect on chemical and organoleptic characteristics such as water content, ash content, fat content, protein content, carbohydrate content, taste attributes, texture attributes, and other attributes. does not have a significant effect on color and aroma attributes. The best treatment for brown rice flour crackers and tempeh flour was in the P3 treatment with chemical and organoleptic characteristics including air content 3.85%, ash content 1.54%, fat content 24.56%, protein content 14.57%, carbohydrate content 60 .80%, color attribute 5.04 (somewhat like), aroma attribute 4.76 (somewhat like), taste attribute 4.92 (somewhat like), texture attribute 4.88 (somewhat like) and overall 4.84 (somewhat Like).
Karakteristik Kimia Dan Organoleptik Set Yogurt Dengan Penambahan Tepung Daun Kelor (Moringa Oleifera) karamy, Aliefa bintan; quddus, Ati atul; tubagus, Robi
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.14.1.2024.12-22

Abstract

Moringa leaf flour is rich in nutrients such as protein and calcium, which are beneficial for individuals with stunting and help enhance food product diversification. A study involving the addition of Moringa Oleifera leaf flour to yoghurt aims to assess its impact on chemical and organoleptic characteristics. The experiment utilized a Completely Randomized Design with three levels of Moringa leaf flour addition: 1% (P1), 2% (P2), and 3% (P3). The results indicate that the addition of Moringa leaf flour significantly affects ash content, lactic acid, protein, fat, and calcium levels in yoghurt. Furthermore, this addition also significantly influences taste but not aroma, texture, colour, or overall product perception
Co-Authors Alawiyah, Iin Siti Siti Anindita, Valdira Azizah, Rini Nur darmawan, Yudha wisnu Fauziyyah, Yasmien Hanifah firzriani, Atia Hafidzi, Marlan karamy, Aliefa bintan Khoerunnisa, Jihan Dila Kuswardhani, Liana Lathifa, Cempaka Lathifah, Mila Nur Mardiana - Mardiana M Selawati, Fitri Syarqiyah, Zainul Tubagus, Robi