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All Journal Jurnal Pangan dan Gizi PROSIDING SEMINAR NASIONAL Agrointek agriTECH Warta IHP (Warta Industri Hasil Pertanian) Jurnal Aplikasi Teknologi Pangan Edible : Jedb Prosiding Seminar Nasional Unimus
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Teknologi Pangan - Universitas Muhammadiyah Semarang
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BETAKAROTEN, ATIOKSIDAN DAN MUTU HEDONIK MINUMAN INSTAN LABU KUNING (Cucurbita moschata Dutch) BERDASARKANKONSENTRASI MALTODEKSTRIN Dista Ferri Chahya Ningtias; Agus Suyanto; Nurhidajah Nurhidajah
Jurnal Pangan dan Gizi Vol 7, No 2 (2017): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.7.2.2017.94-103

Abstract

ABSTRACT            Pumpkin is one kind of gourd that populer in Indonesia which usually maked for compote (kolak) or just boiled it. However, pumpkin can be processed being an instant drink which dissolves easily in a water and have a long shelf life because the water content is low. The processing of pumpkin into instant drink needed a required fillers intended to inhibit the damage during a boiling. One of required filler usually used in the process of making an instant drink is maltodextrin. The general purpose of this research to determine of chemical characteristics, antiocsidative and hedonic quality of pumpkin instant drink by a subtitution of maltodextrin. The method of this research used a various experiments using completely randomized design (RAL) monofaktorial used a concentration factor of maltodextrin 0%, 1%, 2%, 3% and 4%. The product was analyzed chemical characteristics, antiocsidative and hedonic quality. Chemical characteristics and antioksidant’s data was analyzed by statistical methods ANOVA followed by a further test of LSD whereas the hedonic quality test results were analyzed using Friedman test and Wilcoxon test. Statistical analysis showed an influence from the concentration of maltodextrin against the chemical characteristics and hedonic quality in each of treatment but no influenced against the antiocsidative activity. The addition of 4% maltodextrin concentration resulted the best hedonic quality. Key Word : pumpkin, maltodextrin, beta caroten, antiocsidative, hedonic quality.
KARAKTERISTIK FISIK, KIMIA DAN SIFAT ORGANOLEPTIK TEPUNG BERAS MERAH BERDASARKAN VARIASI LAMA PENGERINGAN Fajar Indriyani; Nurhidajah -; Agus Suyanto
Jurnal Pangan dan Gizi Vol 4, No 2 (2013): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.4.2.2013.%p

Abstract

Brown rice has advantages for health but underused, most choose to consume white rice. Brown rice flour already exist in the market but has not been widely used, so it is necessary to study on the analysis of physical, chemical and organoleptic properties of brown rice flour. based on the variation of drying time 0, 2, 4, 6 hours. Types of brown rice varieties used are Mandel Handayani and Segreng. Physical measurements include yield, color, density Kamba, and water absorption index. Furthermore, chemical analysis include moisture content, ash, protein, fat, fiber and antioxidant activity. Organoleptic test using hedonic test. The results of the study, the best brown rice flour from physical characteristics, and chemical properties are varieties of Mandel Handayani (drying time 2 hours) except Kamba density, water absorption index and fat. Drying time did not significantly affect the organoleptic value.
SIFAT KIMIA, KEKERASAN DAN ORGANOLEPTIK STIK TAHU DENGAN SUBSTITUSI TEPUNG SUKUN Tri Wahyuningsih; Nurhidajah Nurhidajah; Agus Suyanto
Jurnal Pangan dan Gizi Vol 8, No 1 (2018): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.8.1.2018.42-52

Abstract

Tofu is processed food which comes from soy, already familiar with society at large. Besides tasty and nutritious, tofu also have a economic value which is cheap. Therefore need a diversification of processed food. One of them is processed being tofu stik. Stik need a padding for processing, that is breadfruit flour. The purpose of this research is to determine the effect of additional breadfruit flour to the chemical character, hardness and organoleptic of tofu stik. The method of this research is experiments methods using completely randomized design (RAL) monofaktorial by a factor variation of additional 0% 10% 20% 30% 40%. The data of water content and the protein content analyzed by statistical ANOVA and followed by a further test of DUNCAN whereas the organoleptic analyzed with Friedman test and Wilcoxon test. Statistical analysis shows an influence from the addition of breadfruit flour against hardness, the protein content and organoleptic but no effect on water content, this shown with p value <0,05, which means no effect.
KADAR ANTOSIANIN, TOTAL FENOL DAN SIFAT SENSORIS TEPUNG TAPE BERAS HITAM BERDASARKAN VARIASI METODE PENGOLAHAN DAN KONSENTRASI RAGI Marini firia dewi; nurhidajah nurhidajah; Siti aminah
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.9.2.2019.94-109

Abstract

Black rice tapai flour is a product that can familiarizing black rice to general public. The purpose of this research was to determine the best formula of black rice tapai flour based on anthosianin content, total phenol and characteristic sensory analization results. The research design used was a Completely Randomized Design (RAL) factorial with two factors, the processing method and yeast concentration. Each factor consists of three levels. Processing methods are steamed, team and boiling black rice using rice cooker and the concentration of yeast is 1%, 2% and 3% so that nine treatment combinations are repeated three times. The results showed that the black rice tapai flour with tim processing method + 2% yeast concentration is the best formula for tapai flour. Proximate value of black rice tapai flour with tim processing method + 2% yeast concentration is 11.3% water content, 7.74% protein, 4.63% fat, 19.21% fiber, 2.51% ash content and carbohydrate 54.61%.
Peran Tepung Mocaf yang Diperkaya Tepung Cangkang Telur terhadap Kadar kalsium, Densitas, dan Panjang Tulang Tikus Sprague Dawley Sholikatun Nikmah; Nurhidajah -; Siti Aminah
Jurnal Pangan dan Gizi Vol 7, No 1 (2017): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.7.1.2017.48-58

Abstract

The mocaf flour is a fermented flour made from cassava that the mocaf flour contain only slight mineral. The aim of the researt was to find out the effect of consuming the mocaf flour with egg shell powder enrichment towards calcium’s contain, length and density of Sprague Dawley Rat’s Tibia Bone. The studies method was experiment kind using Randomized Complete Block Design (RCBD) which was arranged consist of three treatments of food composition group: Treatment I (AIN 93 standar food), Treatment II ( mocaf flour with 5 % eggshell powder subtitution) and Treatment III (mocaf flour with 10 % eggshell powder substitution). The result of this study showed that the calcium content had different score in each treatment. The lowest score of the bones density was 1,2 g/cm3 in the group treatment  III (mocaf flour with 10 % eggshell powder substitution) and the highest score was in the group treatment  II (mocaf flour with 5 % eggshell powder substitution). The rat’s bones from all treatment had the same average length. There were no influence of the mocaf flour with egg shell powder enrichment’s consumption in  the rat’s tibia bones length and density. Keywords: Mocaf; egg shells; bones
Berat Badan, Feed Convertion Ratio (Fcr), Dan Berat Jaringan Adiposa Pada Tikus Hiperkolesterolemia Dengan Diet Beras Hitam Ria Dwi Wahyu Nastiti; Nurhidajah Nurhidajah; muhammad yusuf
Jurnal Pangan dan Gizi Vol 10, No 2 (2020): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.10.2.2020.73-84

Abstract

Hypercholesterolemia is a high cholesterol level in the blood and can occur if cholesterol levels in the blood exceed the normal limit, this is caused by high levels of LDL (Low Density Lipoprotein) and low levels of HDL (High Density Lipoprotein). The general objective of this study is to determine the effect of black rice diet on changes in body weight, Feed Convertion Ratio (FCR), and Adipose Tissue in Sprague Dawlay Rat as a Hypercholesterolemia. This study was in vivo experimental in animals Sprague Dawlay rats with research design posttest control group design which used 4 groups of mice weighing 175-200 grams. The research group consisted of control (-), control (+), medicine, and black rice. The results showed that mice with black rice diet lost weight, Feed Convertion Ratio (FCR), and weight of adipose tissue from the control group (+). Statistical tests show that there is a significant effect between the treatment of black rice on body weight, Feed Convertion Ratio (FCR), and weight of adipose tissue. It was concluded that feed with the addition of black rice was able to decrease weight, Feed Convertion Ratio (FCR), and weight of adipose tissue significantly in hypercholesterolemia rats.
Warna, Kadar Air, Kadar TBA, dan Aktivitas Antioksidan Sup Jangkang (Jagung-Cangkang) Instan Dengan Perbedaan Teknik Kemasan Dan Lama Penyimpanan Afrilia Arifatul Lael; Siti Aminah; Nurhidajah Nurhidajah
Jurnal Pangan dan Gizi Vol 11, No 2 (2021): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.11.2.2021.134-141

Abstract

Instant corn soup is included in the dry form of flour products that have the ability to easily absorb water from the environment (high hygroscopic). Water vapor transfer from the environment can cause quality degradation during storage. The decline in quality triggers chemical, enzymatic or physical reactions to changes in sensory properties. Packaging is known to be able to minimize product quality degradation. The packaging technique can be done by vacuum and non-vacuum techniques. The general objective of the study was to determine the effect of packaging techniques and storage time on the physical and chemical characteristics of instant corn soup enriched with duck eggshell flour. The experimental research method uses factorial completely randomized design (CRD), which consists of 2 factors 8 treatments, namely metallized (vacuum and non vacuum) packaging techniques and storage time (1, 2, 3, and 4 weeks). Each treatment was repeated 4 times, so that 32 units of the experiment were obtained. Data on the results of physical characteristics and chemical characteristics were analyzed using ANOVA statistical methods followed by DMRT advanced tests. The results showed there was an effect of packaging technique and storage time on TBA levels and antioxidant activity, but there was no effect on the color and water content of instant corn soup. Metallized vacuum packaging with 3 weeks storage produced color (13.56%), water content (5.72%), TBA content (0.52 mg MA / kg sample), and antioxidant activity (8,94% RSA).
AKTIVITAS ANTIOKSIDAN, KARAKTERISTIK KIMIA, DAN ORGANOLEPTIK TEPUNG KECAMBAH KEDELAI (Glycine max) DENGAN BERBAGAI VARIASI PENGOLAHAN Resa Meisara; - Nurhidajah
Jurnal Pangan dan Gizi Vol 3, No 1 (2012): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.3.1.2012.%p

Abstract

Sprouts Processing into sprouts flour are an alternative preservation. Heating can be done by boiling, steaming and roasting. The purpose of this study was to determine the effect of variations in the processing of antioxidant activity, the chemical characteristics (protein and vitamin C) and the organoleptic properties of the soybean sprouts flour. The kind of processing soybean sprouts are control, steaming, boiling, and roasting. The design used was completely randomized design. ANOVA statistical analysis and further tested by LSD, while the organoleptic using Friedman test and further tested by Wilcoxon test. Research result; Antioxidant activity on the processing of steaming 38.91 ppm, roasting 37.94 ppm and boiling 36.42 ppm; The percent of polyphenols at steaming 3.27%, roasting 3.25%, and boiling of 2.62%; vitamin C at steaming 0,16% control 0.18%, roasting of 0.1%; The highest protein content of 44.44% at steaming, boiling 44.25%, while the lowest protein 41.98% at roasting. It not significant effect of antioxidant activity, polyphenols, protein content, except for vitamin C. Analysis of Statistical at organoleptic properties was significant at aroma and color buat texture it was not significant. Keywords: Sprouts Soybean Flour, Antioxidant activity, polyphenol, protein, Vitamin C
Tingkat Kekeruhan Kadar Vitamin C dan Aktivitas Antioksidan Infused Water Lemon Dengan Variasi Suhu Dan Lama Perendaman Indah Trisnawati; wikanastri hersoelistyorini; nurhidajah nurhidajah
Jurnal Pangan dan Gizi Vol 9, No 1 (2019): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.9.1.2019.27-38

Abstract

Lemon is a fruit that is rich in vitamin C. The processing of lemon as an infused water is one way to get optimal benefits from lemon. Lemon infused water is treated by soaking it in water for several hours. The temperature and soaking time are thought to influence the physical and chemical characteristics of lemon infused water. This study aims to determine the level of turbidity, vitamin C and antioxidant activity of lemon infused water. This study used a completely randomized design of two factors, with two differences in temperature (refrigerator temperature and room temperature) and five differences in soaking time (1, 2, 3, 4, 5 hours) and then analyzed turbidity levels, vitamin C levels and antioxidant activity. Observation data were analyzed using Two Way Anova. The results showed turbidity, vitamin C, and antioxidant activity at room temperature were higher than the refrigerator temperature and the longer soaking the turbidity level, vitamin C, and antioxidant activity were also as high as possible. The results of the analysis of variance showed that there were effects of temperature and soaking time on the level of turbidity and vitamin C of lemon infused water but there was no effect of soaking time on antioxidant activity. Soaking time at room temperature for 1 hour or at refrigerator temperature for 4 hours is the best time to get optimum vitamin C and antioxidant activity.
AKTIVITAS ANTIOKSIDAN, KARAKTERISTIK KIMIA, DAN SIFAT ORGANOLEPTIK SUSU KECAMBAH KEDELAI HITAM BERDASARKAN VARIASI WAKTU PERKECAMBAHAN Saptya Fajar Pertiwi; Siti Aminah; Nurhidajah -
Jurnal Pangan dan Gizi Vol 4, No 2 (2013): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.4.2.2013.%p

Abstract

Utilization of black soybean (Glycinesoja) received less attention  are not as popular of the color yellow soybeans because it less attractive. Black soybeans contain phenolic compounds that function as antioxidants compounds for the body. In the germination of different ages, different metabolic phases occur. The purpose of this study was to determine the effect of black soybean germination time on antioxidant activity, total phenols, vitamin C, protein content, and organoleptic properties of milk black soybean sprouts. The study design used a mono factor completely randomized design with 5 treatments (32, 40, 48, 56, and 64 hours) and 4 replications. The results showed age germination of the antioxidant activity, total phenols and vitamin C levels to be high : 28.24%, ppm 112.392, 139.103 mg% ​​respectively for germination at 64 hours, while the protein content is low ie 1, 82%. There are differences in the effect of germination time of black soybean for antioxidant activity, total phenols, vitamin C, protein content, color, and aroma of black soybean sprouts milk. Black soybean sprouts milk acceptable to the panelists in terms of color, aroma, and flavor with an average score of 3 (love).
Co-Authors Addina Rizky Fitriyanti Afistia, Novalinda Rezty Afrilia Arifatul Lael Agnes Murdiati Agnes Murdiati Agus Suyanto Agus Suyanto Ali Rosidi Ali Rosidi Aniatun Linafi’ah Anik Sholekah Oktaviana Annisa Puspitasari Arwani - Ayu Noviani Hanum Azmi Asmuni Majid Azqia Fajriyani Bima Bayu Boby Pranata Boby Pranata Catur Ayu Wulandari Dewa Febrian Riyandi Diksy Zeta Amorta Diode Yonata Diode Yonata Dista Ferri Chahya Ningtias Fitriansyah, Hanif Guntur Prasetyo Heru Supriyanto Iis Istiqomah Indah Trisnawati Istiqomah, Iis Lukman Hakim Safian M. Irfan Maulana M.Yusuf - Marini firia dewi Mary Astuti Mary Astuti Mega ratri ayu aksani Muh yusuf Muhammad Amar Ma’ruf As Salami MUHAMMAD YUSUF Muhammad Yusuf Niza Hudani Nabila Nur Aeni Nur Latifa Nur Rahman Nur Wulandari Nurrahman - Nurrahman Nurrahman Resa Meisara Ria Dwi Wahyu Nastiti Rinesti Dwiyaning Putri Risma Nurul Azizah Saptya Fajar Pertiwi Sardjono - Sardjono Sardjono Septi Ana Purnamasari Shobirun - Sholikatun Nikmah Siswi Sekar Sari Siti Aminah Siti Aminah SITI AMINAH Sukes Lindaningsih Titik Isnaini Lestari Tri Wahyuningsih Venissa Dian Mawarsari Wan Ezie Adila Waysima . Wikanastri Hersoelistyorini Yuliana Noor Setiawati Ulvie Yuliana Noor SU Yunan Kholifatuddin Sya&#039;di Yunan Kholifatuddin Sya’di Yustinus Marsono