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All Journal Agrointek Warta IHP (Warta Industri Hasil Pertanian) JURNAL PENDIDIKAN EKONOMI: Jurnal Ilmiah Ilmu Pendidikan, Ilmu Ekonomi dan Ilmu Sosial Jurnal Ilmiah Rekayasa Pertanian dan Biosistem Jurnal Teknologi dan Mutu Pangan
Bara Yudhistira
Program Studi Ilmu Teknologi Pangan, Fakultas Pertanian, Universitas Sebelas Maret Surakarta
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Economics, Econometrics & Finance Industrial & Manufacturing Engineering Social Sciences

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Karakteristik hard candy minyak atsiri daun kemangi dengan penambahan ekstrak daun kelor (Moringa oleifera) Nanda Ayu Hapsari; Bara Yudhistira; Rohula Utami
AGROINTEK Vol 17, No 1 (2023)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v17i1.10789

Abstract

Hard candy is one of the most favorite foods among Indonesian people. To increase the benefits and nutritional values of hard candy, basil essential oil and moringa leaf extract are added. Basil essential oil and moringa leaf extract contain various functional compounds, such as antioxidants that are beneficial for health. The purpose of characteristic basil essential oil hard candy with variation of moringa leaves extract addition, which is to find out physical, chemical, and sensory effect of adding moringa leaves extract, and knowing the best formula for hard candy. This study uses a completely randomized design (RAL) with one factor, concentration ratio between moringa leaves extract and water. The addition of moringa leaves extract and water in each sample is 80%:20%, 60%:40%, 50%:50%, 40%:60%, and 20%:80%, with three times repeating sample and two times repeating the analysis. The obtained data were analyzed by SPSS one way ANOVA then if there were real difference, further tests were performed with Duncan Multiple Range Test (DMRT) with significant rate 95%. The addition of moringa leaves extract affected hard candy’s physical characteristic hue color, chemical characteristic antioxidant activity, and sensory characteristic color, taste, and overall parameters. The best hard candy formula is hard candy F5(20% moringa extract : 80% water) with hue color 80,009 (yellow red), hardness 449,435 N, cohesiveness 0,010, water content 1,704%, ash content 2,194%, reduction sugar content 18,343%, water activity 0,525, pH 6,417, and antioxidant activity 20,910%
PENGARUH VARIASI WAKTU OZONISASI DAN SUHU PENYIMPANAN TERHADAP KARAKTERISTIK FISIKA, KIMIA, DAN SENSORIS PADA DAGING AYAM BROILER (Gallus domesticus) Sigit Prabawa; D. K. Ramadhanty Putri; Kawiji Kawiji; Bara Yudhistira
Jurnal Ilmiah Rekayasa Pertanian dan Biosistem Vol 9 No 2 (2021): Jurnal Ilmiah Rekayasa Pertanian dan Biosistem
Publisher : Fakultas Teknologi Pangan & Agroindustri (Fatepa) Universitas Mataram dan Perhimpunan Teknik Pertanian (PERTETA)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (385.992 KB) | DOI: 10.29303/jrpb.v9i2.277

Abstract

Ayam broiler (Gallus domesticus) merupakan jenis ternak yang banyak dikembangkan sebagai sumber pemenuhan kebutuhan protein hewani. Namun, karena merupakan bahan segar dan memiliki kandungan air yang tinggi, daging ayam broiler rentan terhadap kebusukan yang disebabkan oleh mikroba. Perlakuan dengan ozon dan suhu penyimpanan mampu mempertahankan kualitas daging ayam ditinjau dari kualitas fisika, kimia, dan sensoris. Penelitian ini bertujuan untuk mengetahui pengaruh perlakuan ozonisasi dan suhu penyimpanan terhadap sifat fisika, kimia, dan sensoris daging ayam broiler. Variasi waktu perendaman, yaitu 5, 10, dan 15 menit, sedangkan untuk variasi penyimpanan yaitu 10°C dan -6°C. Penelitian ini dilakukan menggunakan Rancangan Acak Lengkap Faktorial (RALF) dan analisis lanjutan menggunakan DMRT. Hasil yang didapatkan adalah perlakuan ozon dan suhu beku efektif dalam mengurangi nilai drip loss namun meningkatkan susut masak, menurunkan atribut warna, mengurangi nilai aw, mempertahankan nilai pH, mempertahankan laju kenaikan TBARS dan TVB-N mempertahankan nilai kesukaan konsumen. Perlakuan paling efektif untuk daging ayam yaitu dengan perendaman selama 15 menit dan penyimpanan dengan suhu -6°C mampu mempertahankan drip loss, aw, pH, TBARS, TVB-N, dan sensoris dari daging ayam.
The Effect of Different Drying Methods and Slice Thickness on The Quality of Porang (Amorphophallus Muelleri) Chips Bambang Sigit Amanto; Hanun O. Chairunisa; Sigit Prabawa; Kawiji; Bara Yudhistira
Jurnal Ilmiah Rekayasa Pertanian dan Biosistem Vol 11 No 2 (2023): Jurnal Ilmiah Rekayasa Pertanian dan Biosistem
Publisher : Fakultas Teknologi Pangan & Agroindustri (Fatepa) Universitas Mataram dan Perhimpunan Teknik Pertanian (PERTETA)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jrpb.v11i2.276

Abstract

Porang (Amorphophallus muelleri) is a type of tuber that has a high glucomannan content. The purpose of this study was to determine the effect of slice thickness on the quality of porang tuber chips using the Green House Effect (GHE) method by pretreatment with 0.15% sodium metabisulfite solution immersion. The slice thickness treatment was carried out at three levels, including 4 mm, 6 mm, and 8 mm, while the drying treatment was carried out with two types, which are the GHE drying method and the conventional drying method using sunlight. The results of the research on porang chips on brightness, moisture content, glucomannan content, ash content, and calcium oxalate content showed that the thickness of the slices had an effect on the quality of the chips. The thicker the slices of the porang chips, the darker the color of the porang chips. The thicker the slices of the porang chips, the higher the water content of the chips. The amount of glucomannan (%) in porang chips goes down as the slices get bigger.
Optimasi Mi Basah Daun Kelor dengan Penambahan Tempe dan Lele sebagai Pangan Padat Gizi: Moringa Leaf Noodle Optimization Enriched with Tempe and Catfish as a Nutrition-Rich Food Dian Rizqi Novitasari; Bara Yudhistira; Cantika Aurellia Azarine; Putri Wulan Ramadhani; Sechatabina Shahia Majida; Xaviera Angelica Gultom
Jurnal Teknologi dan Mutu Pangan Vol. 4 No. 2 (2026): JTMP: Jurnal Teknologi dan Mutu Pangan
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/jtmp.v4i2.5987

Abstract

Wet noodles are a high-carbohydrate, flour-based product that is low in minerals and protein. Fortification efforts are carried out to improve nutrition by adding moringa leaves, tempeh flour, and catfish. This study aims to determine the nutritional value of modified wet noodles containing moringa leaves and tempeh flour, as well as catfish, and to identify total calories and the nutritional adequacy index. This study used a one-factor completely randomized design with the following treatments: Mo (2% moringa leaf flour); MoT (2% moringa leaf flour and 10% tempe flour); MoL (2% moringa leaf flour and 5% catfish); MoTL (2% moringa leaf flour, 10% tempe flour, and 5% catfish). The moisture, ash, fat, carbohydrate, and protein contents were then analyzed, and the total calories and the percentage of macronutrient adequacy were calculated. The results showed that the addition of moringa leaves, tempeh flour, and catfish significantly affected the proximate composition of wet noodles (p<0.05). MoTL contained the highest protein (6.99±0.12%) and fat (3.85±0.99%) content, while Mo contained the highest carbohydrate content (37.48±0.16%). Modified wet noodles with moringa leaves, tempeh flour, and catfish can meet 11.66% of the protein, 6.42% of the fat, and 9.31% of the carbohydrates, based on an energy requirement of 2150 kcal per day, in a 100g serving. The conclusion of this study is that the combination of moringa leaves, tempeh flour, and catfish can increase the nutritional content of wet noodles and has the potential to be a nutrient-dense food alternative.
Co-Authors Af’idatusholikhah Af’idatusholikhah Akbarini, Nur Rahmi Angga Pramana Bambang Sigit Bambang Sigit Amanto Cantika Aurellia Azarine D. K. Ramadhanty Putri Dea Anindita W Dian Rachmawanti Affandi Dian Rizqi Novitasari Dimar Hantari Dinda Anggie Apriliyani Dyah Yuni Kurniawati Hanun O. Chairunisa Kawiji Kawiji Kawiji Kawiji, Kawiji Kelvin Muhammad Akbar Kurnia Utami Laksita Maharina Martina Andriani Nanda Ayu Hapsari Pudji Hastuti Purnama Darmadji Putri Wulan Ramadhani Ratna Devi Sakuntalawati Rofandi Hartanto Rohula Utami Sechatabina Shahia Majida Sigit Prabawa Sigit Prabawa Sigit Prabawa Sigit Prabawa Sigit Prabawa Sigit Prabawa Siswanti Siswanti Skolastika RF Fitri Susantiningrum Susantiningrum Susantiningrum Susantiningrum Syafri Dwiananta Tri Ratna Sari Windi Atmaka Xaviera Angelica Gultom