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All Journal INOTEKS : Jurnal Inovasi Ilmu Pengetahuan, Teknologi, dan Seni Caraka Tani - Agriculture Science Journal agriTECH Jurnal Ilmu Pangan dan Hasil Pertanian Pro Food Caraka Tani: Journal of Sustainable Agriculture Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Jurnal Ilmiah Inovasi J-Dinamika: Jurnal Pengabdian Kepada Masyarakat Jurnal Teknologi Hasil Pertanian PRIMA: Journal of Community Empowering and Services Budapest International Research and Critics Institute-Journal (BIRCI-Journal): Humanities and Social Sciences Indonesian Journal of Laboratory IJECS: Indonesian Journal of Empowerment and Community Services Jurnal Pengabdian Pada Masyarakat Warta LPM Journal of Livestock and Animal Health (JLAH)
Choiroel Anam
Faculty Of Agriculture, Sebelas Maret University
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Journal : Jurnal Teknologi Hasil Pertanian

 1 
PERANAN JUS BUAH MENGKUDU (Morinda citrifolia) DALAM MEMPERTAHANKAN KUALITAS SUSU PASTEURISASI KAMBING “PERANAKAN ETAWA” SELAMA PENYIMPANAN Devi Rizky Yuniani; Choiroel Anam; Tatik Khusniati; Rohula Utami
Jurnal Teknologi Hasil Pertanian Vol 10, No 1 (2017)
Publisher : Universitas Sebelas Maret (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (558.357 KB) | DOI: 10.20961/jthp.v10i1.19134

Abstract

Pasteurized milk stored at cool temperatures generally have a relatively short shelf life. Antibacterialactivity of noni juice in maintaining the quality of pasteurized goat's milk stored at cold temperatures wasinvestigated. Characteristics of pasteurized goat's milk examined were organoleptic performances, microbialgrowth (total plate count and psychotrophic bacteria), chemical characteristics (protein, pH and acid total) withthe addition of noni juice at variation concentrations) (0%, 5%, 7.5%, 10%, and 12.5%) and times of storage(0.5, 10, 15 and 20 storage days). The results showed that the concentration of noni juice addition of 0 % -7.5 %on the parameters of colour, flavour, taste and homogenity and still were acceptable by consumers. Theinhibitory effects of TPC amount of growth were shown in 12.5% (2.8x101-3.3x101cfu/ml), and this inhibitoryeffects weren’t significantly different between each other of concentrations) (α> 0.05). The low decrease ofprotein content was indicated at concentrations of 7.5 % and still with the value of under SNI up to 20 days ofstorage (from 3.48 to 3.19%). The lowest decrease of pH and the increase acid total titration were shown atconcentrations of 5% with the values of pH (6.40 to 6.17) and acid total (0.20 %-0.22%). Based on organoleptic,microbial and chemical characteristics, it can be concluded that the best concentration of noni juice than that theothers can be added to the pasteurized goat milk during storage was 5%.
Evaluasi Kualitas Sensoris dan Fisikokimia Mi Basah Sorgum (Sorghum bicolor L. Moench) sebagai Pangan Fungsional Sigit Prabawa; Anisya Zoelnanda; Choiroel Anam; Samanhudi .
Jurnal Teknologi Hasil Pertanian Vol 16, No 1 (2023): Februari
Publisher : Universitas Sebelas Maret (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/jthp.v16i1.70730

Abstract

Sorghum contains nutrients and has the potential to become functional food. The purpose of the research is to know sensory, physicochemistry, and it’s potency as functional food of noodle made from wheat flour substituted by sorghum flour from Numbu and Super 2 variety. The comparison of wheat and sorghum flour used in this research are 35:65; 50:50 ; and 65:35. This research used sorghum flour used to make the noodle comes from two different variety, Numbu and Super 2. Anova was used to analyze the difference between groups and DuncanMultiple Range test for within groups. Sensory analysis was done using 40 untrained panelists shows that there was significant difference based on formulation on the color, aroma, flavor, texture, elasticity, and overall parameters, but there was no difference based on sorgum variety. Noodle samples with higher proportion of sorghum has lower score. The highest sensory value was obtained by wet noodle made from 35% soghum fluor from Numbu variety. Wet noodle resulting from wheat flour and sorghum flour have elongation score range from 10.5833–40.0000%. Water content of the noodle samples range from 33.3731–38.4184%, ash content range from 0.4799–0.8670%, protein content range from 6.2080–8.1109%; fat content range from 1.1250–2.5684%; meanwhile carbohydrate contain range from 51.9081–57.1975%. The noodle has potential to be functional food product due to high antioxidant activity (84.32–89.12%) and the dietary fiber content (2.540–4.370%).
Co-Authors ABDI, YENNY FEBRIANA RAMADHAN Achmad Ridwan Ariyantoro, Achmad Ridwan Adi, Prakoso Ahmad Pramono Anastriyani Yulviatun Anisya Zoelnanda Ari Diana Susanti Cahyadi, Muhammad Clysna Widiatmoko Daffa Danar Praseptiangga Danar Praseptiangga Danar Praseptiangga Devi Rizky Yuniani Didik Purnomo Didik Purnomo Dininurilmi Putri Suleman Dona Budi Kharisma, Dona Budi Dwi Aries Himawanto Ekowati Chasanah Emi Widiyanti Endang Tri Rahayu, Endang Tri Eny Muzayana Eny Muzayana Erlyna Wida Riptanti Erna Yuliandari Ernoiz Antriyandarti Febriana Ramadhan Abdi, Yenny Febrianty, Alifia Della Fitriyah Zulfa Godras Jati Manuhara Hendri N, Muhammad Kawiji Kawiji Kawiji Kawiji Kawiji, Kawiji Laksita Haniifah Pratiwi Liswardani, Sri Muh Ifan Fakhrudin, Muh Ifan Muhammad Cahyadi Mulyani, Rizka Mu’adz Mu’adz Nadhilah, Dini Naomi Intaqta Naomi Intaqta Nidyah Widyamurti Nidyah Nindyah Widyamurti Nurrahmi Dewi Fajarningsih Nurrahmi Dewi Fajarningsih Okta Aldayra, Fannia Prakoso Adi Pratiwi, Laksita Haniifah Putri Suleman, Dininurilmi Rahmawati, Adinda Dwi Reyhan Farha Rhina Uchyani Ridwan Ariyantoro, Achmad Rizka Mulyani Rochmah, Alfi Rochmah, Alfi Nur Rohmat Priya Atmaja Rohmat Priya Atmaja Rohula Utami Rukmakharisma Riski, Prajwalita S Minardi Samanhudi . Sigit Prabawa Sri Handajani Sri Handayani Suleman, Dininurilmi Putri Sulistyo Sulistyo Tatik Khusniati Usada Nur Ariyoga Wardhani, Fannisa Wiwit Rahayu Yenny Febriana Ramadhan Abdi Yulviatun, Anastriyani Zulfa, Fitriyah