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All Journal HAYATI Journal of Biosciences Jurnal Informatika Upgris Mimbar Agribisnis: Jurnal Pemikiran Masyarakat Ilmiah Berwawasan Agribisnis IJCIT (Indonesian Journal on Computer and Information Technology) Bianglala Informatika : Jurnal Komputer dan Informatika Akademi Bina Sarana Informatika Yogyakarta Jurnal Teknik Komputer AMIK BSI JURNAL MEDIA INFORMATIKA BUDIDARMA Jurnal Pilar Nusa Mandiri Informatics for Educators and Professional : Journal of Informatics Information Management For Educators And Professionals (IMBI) Jurnal Teknik Informatika STMIK Antar Bangsa J-SAKTI (Jurnal Sains Komputer dan Informatika) IJISTECH (International Journal Of Information System & Technology) Borneo Nursing Journal (BNJ) Jurnal Industri Kreatif dan Kewirausahaan Jurnal Infortech Jurnal Sistem Informasi IJISTECH J-SAKTI (Jurnal Sains Komputer dan Informatika) Jurnal Saintekom : Sains, Teknologi, Komputer dan Manajemen JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG) Moneter : Jurnal Keuangan dan Perbankan Jurnal Relasi Publik Jurnal Muria Pengabdian Masyarakat Jurnal Sains dan Teknologi Pangan
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Universitas Bina Sarana Informatika
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PENGEMBANGAN NUGGET OLAHAN TEPUNG TULANG IKAN TUNA (Thunnus sp) DAN ANALISIS KANDUNGAN KALSIUM Ameylia Nur Anggraini; Kurnia Mar'atus Solichah; Diah Puspitasari
JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG) Vol. 7 No. 02 (2025): Jurnal Teknologi Pangan dan Ilmu Pertanian (JIPANG)
Publisher : Program Studi Teknologi Hasil Pertanian Universitas PGRI Banyuwangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36526/jipang.v7i02.6116

Abstract

A Calcium is an important macromineral that plays a role in bone and tooth formation and helps maintain bone density. Calcium deficiency can increase the risk of osteoporosis. Tuna bone meal is a fairly high source of calcium that can be used as an ingredient in food products such as nuggets. The objective of this study is to help identify and develop alternative calcium sources that can be used in functional food products, such as tuna fish bone flour (Thunnus sp), which has the potential to increase calcium intake in the community. This study used a non-factorial Complete Randomized Design (CRD) consisting of three treatments: P1 (30% tuna fish bone flour), P2 (40% tuna fish bone flour), and P3 (50% tuna fish bone flour). Hedonic testing was conducted on the attributes of color, aroma, taste, texture, and overall quality using a scale of 1–5 by 33 moderately trained panelists. Calcium content analysis in the nuggets was performed using the Atomic Absorption Spectrophotometry (AAS) method. Statistical analysis used the Kruskal-Wallis test and the Mann-Whitney test. The preference test results showed no significant differences in color (p=0.251), aroma (p=0.308), and texture (p=0.643), while there were significant differences in taste (p=0.036) and overall quality (p=0.038). The preference test results showed that panelists preferred formulation P1 in terms of color, aroma, taste, and overall quality, making P1 the best formulation with a calcium content of 3.29%. One serving of tuna fish bone flour nuggets (40g) can meet ±100% of the daily calcium requirement.
UJI DAYA TERIMA DAN ANALISIS KANDUNGAN GULA TOTAL PADA SOFTDRINK BUNGA ROSELLA DAN STEVIA SEBAGAI MINUMAN ALTERNATIF UNTUK PENDERITA DIABETES MELLITUS Tiara Handayani; Khoirun Nisa Alfitri; Diah Puspitasari
JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG) Vol. 7 No. 02 (2025): Jurnal Teknologi Pangan dan Ilmu Pertanian (JIPANG)
Publisher : Program Studi Teknologi Hasil Pertanian Universitas PGRI Banyuwangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36526/jipang.v7i02.6145

Abstract

Diabetes mellitus is a metabolic disease whose prevalence continues to increase and is associated with high sugar consumption. One of the strategies for managing diabetes is the development of low-calorie functional beverages that remain sensorially acceptable. This study aims to test the acceptability and analyze the total sugar content of soft drinks based on roselle flowers (Hibiscus sabdariffa L.) and stevia (Stevia rebaudiana Bertoni) as a natural zero-calorie sweetener. This research uses an experimental method with a non-factorial Completely Randomized Design (CRD). Four formulations were tested, namely: F0 (2.5% roselle + 16% granulated sugar), F1 (2.5% roselle + 0.5% stevia), F2 (2.5% roselle + 0.7% stevia), and F3 (2.5% roselle + 1% stevia). A hedonic test was conducted on the parameters of color, aroma, taste, and texture by semi-trained panelists with inclusion criteria (students had already received material related to hedonic testing, were willing to be panelists, were physically and mentally healthy, and had eaten more than 30 minutes prior) and exclusion criteria (flu or anosmia, ageusia or loss of taste, a history of stomach acid, and smoking). Data were analyzed using Kruskal-Wallis followed by Post Hoc Mann-Whitney. The results of the hedonic test for taste (p=0.0039) and color (p=0.0035) attributes showed significant differences, while there were no significant differences for aroma (p=0.2796) and texture (p=0.1975) attributes. Post-hoc analysis showed that F1 was preferred over F3. The total sugar content of F1 was 9,74%, while that of F0 was 7,54%. The independent t-test showed a significant difference between the total sugar content of F1 and F0 (p=0.0003).
Co-Authors Acmad Nurhadi Adhitya, Muhammad Havis Adi Supriyatna Agus Junaidi Aira Elzahra Ameylia Nur Anggraini Any Aryani Awaludin, Rizky Azizah, Qudsiah Nur Azzania Fibriani Batubara, Siti Chairiyah Deri Saputra, Deri Dewi, Agil Dhiemitra Aulia Diah - Kusumawaty Diah Ayu Maulida Wati Didik Priyandoko Dini Nurlaela Dyah Titin Laswati Dzikrina, Hanina Eka Noviyanti Endang Lastinawati, Endang Eni Heni Hermaliani, Eni Heni Erika Mutiara Erma Delima Sikumbang Esty Purwaningsih Feranita, Fani Feri Saputra Hadi Sukmana, Sulaeman Harris, Pratama Putra Herlambang Priatmojo Herlambang Idiannor Mahyudin Izzatusholekha Jefi Jefi Jesica Yolanda Br. Sibarani Khoirun Nisa Alfitri Khotibul Umam Kresna Ramanda Kurnia Mar'atus Solichah Lis Saumi Ramdhani Mochammad Abdul Azis Muhammad Hadi Prasetiyo Nadiyah, Chika Nur Azizah, Qudsiah Nurul Faridah, Nurul Pratama Putra Harris Putri Ayu Ogari, Putri Ayu Rachilsyah Ramdhani Efendi Rahman, Aufa Nurfiana Raihan Fajar, Muh. Dava Riska Aryanti Rizal Amegia Saputra Rizqi Nur Esmeralda Salsabila, Adiba Nisa Saputro, Asepto edi Siti Nur Aisah Syifa Sintia Al Khautsar Taufik Baidawi, Taufik Tiara Handayani Tri Dekayanti Tri Dekayanti, Tri TRINA EKAWATI TALLEI Wida Prima Mustika Yoseph Tajul Arifin