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All Journal International Journal of Advances in Applied Sciences Jurnal Pangan dan Agroindustri Jurnal Litbang Provinsi Jawa Tengah
Nurwantoro Nurwantoro
Universitas Diponegoro
Agriculture, Biological Sciences & Forestry Earth & Planetary Sciences Economics, Econometrics & Finance Education Environmental Science Materials Science & Nanotechnology Mathematics Physics Public Health Social Sciences

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MARINASI DAGING SAPI DENGAN MENGGUNAKAN BAWANG PUTIH UNTUK MENINGKATKAN KEAMANAN PANGAN Nurwantoro Nurwantoro; Yoyok Budi Pramono; Bhakti Etza Setiani; Sigit Sulistiarto; Hermawan Arissaputra; Gilang Ade Perdana; V Priyo Bintoro
JURNAL LITBANG PROVINSI JAWA TENGAH Vol 10 No 2 (2012): Jurnal Litbang Provinsi Jawa Tengah
Publisher : Badan Perencanaan Pembangunan, Penelitian dan Pengembangan Daerah Provinsi Jawa Tengah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36762/jurnaljateng.v10i2.331

Abstract

The research of beef garlic-marinated aims to improve food safety (reducing number of bacteria), to maintain quality of the physical (water holding capacity and cooking loss), to increase of fried-food preference. The study comprised 4 treatments with 5 replicated. T0 : without marination; T1: marination in garlic juice 8 % of beef weight; T2 : marination in garlic crush 8 % of beef weight; T3 : marination in garlic crush 8% + 10% water of beef weight. The result showed that garlic marination gave significant (P<0,05) effect to the total number of bacteria, total coliform bacteria, cooking loss, the aroma and hedonic score. In the other hand, water holding capacity of beef was not significant (P>0,05). The conclussion of the research shows beef garlic-marinated can improve the safety of food, never of physical characteristic and hedonic.
PENGARUH ISOLAT PROTEIN KEDELAI TERHADAP KARAKTERISTIK FISIK DAN KIMIA KEFIR BUBUK Heni Rizqiati; Nurwantoro Nurwantoro; Andi Febrisiantosa; Claradhita Ayu Shauma; Rani Khasanah
Jurnal Pangan dan Agroindustri Vol. 8 No. 3: July 2020
Publisher : Department of Food Science and Biotechnology, Faculty of Agriculture Technology, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2020.008.03.1

Abstract

Pembuatan kefir bubuk melalui pengeringan merupakan pengolahan lanjutan yang dapat menghindari pertumbuhan bakteri yang tidak diinginkan, dapat memperpanjang masa simpan, mempermudah distribusi, dan memperkecil ruang penyimpanan kefir. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan Isolat Protein Kedelai (IPK) terhadap rendemen, total padatan terlarut, aw, pH, derajat kecerahan, kadar air, kelarutan, total asam kefir bubuk. Penelitian ini meliputi pembuatan kefir, pembuatan kefir bubuk dengan penambahan IPK berbagai konsentrasi, pengujian parameter, dan analisis data yang diperoleh. Penelitian menggunakan metode Rancangan Acak Lengkap dengan variasi perlakuan yang diberikan adalah (T0) tanpa penambahan IPK 0%, (T1) penambahan IPK 2.5%, (T2) penambahan IPK 5%, (T3) penambahan IPK 7.5%, dan (T4) penambahan IPK 10%. Hasil yang diperoleh menunjukkan bahwa penambahan IPK memberikan pengaruh nyata (p<0.05) terhadap peningkatan rendemen dan nilai pH, serta penurunan total padatan terlarut, derajat kecerahan, kadar air, kelarutan, dan total asam. Kefir bubuk dengan penambahan IPK 2.5% merupakan perlakuan terbaik.
Analysis of weight loss rate, color, sugar content, and total acidity in tomatoes during storage with edible coating Rafli Zulfa Kamil; Fahira Adibah Thalib; Nurwantoro Nurwantoro; Fariz Nurmita Aziz; Heni Rizqiati; Nurul Hasniah
International Journal of Advances in Applied Sciences Vol 15, No 2: June 2026
Publisher : Institute of Advanced Engineering and Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11591/ijaas.v15.i2.pp696-704

Abstract

Tomatoes, as climacteric fruits, offer numerous advantages, making them popular among many individuals. However, they are prone to mechanical and microbiological harm, which is why applying an edible coating is a viable post-harvest handling technique for tomatoes. A combination of corn starch, chitosan, and glycerol serves as an effective edible coating, with corn starch providing hardness, chitosan offering antimicrobial properties, and glycerol acting as a plasticizer. This research seeks to assess the rate of weight loss, color, sugar content, and total acidity in tomatoes during storage with an edible coating. The preparation of the edible coating involves using 2% (w/v) corn starch, 1.5% (w/v) chitosan dissolved in 0.5% (w/v) acetic acid, and 0.25% (w/v) glycerol. The tomatoes were immersed in the edible coating twice, with each immersion lasting 1 minute and a drying period of 5 minutes. Subsequently, the tomatoes were stored for 15 days, with observations made every 5 days. The edible coating has been shown to slow down the deterioration of tomatoes during storage by forming a barrier that restricts the movement of water and air, which are essential for the physicochemical reactions involved in the tomato ripening process.
Co-Authors Andi Febrisiantosa Bhakti Etza Setiani Claradhita Ayu Shauma Fahira Adibah Thalib Fariz Nurmita Aziz Gilang Ade Perdana Heni Rizqiati Hermawan Arissaputra Nurul Hasniah Rafli Zulfa Kamil Rani Khasanah Sigit Sulistiarto V Priyo Bintoro Yoyok Budi Pramono