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All Journal Jurnal Pangan dan Gizi Agrointek
Muhammad Yusuf
Program Studi S1 Teknologi Pangan Fakultas Ilmu Keperawatan Dan Kesehatan Universitas Muhammadiyah Semarang
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology

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PENGEMBANGAN PENYEDAP RASA ALAMI DARI CANGKANG RAJUNGAN DENGAN METODE FOAM-MAT DRYING Diode Yonata; Nurhidajah Nurhidajah; Boby Pranata; Muhammad Yusuf
AGROINTEK Vol 15, No 1 (2021)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v15i1.8799

Abstract

Swimming crab shells have been confirmed as umami source food waste. Information regarding the use of swimming crab shells in making seasoning in very limited. Processing the swimming crab shells into flour will cause the shell protein to hydrolyze, so that amino acids become free and give an umami effect derived from glutamic acid compounds. Umami compounds from crab shell flour can be developed into seasoning along with components of salt, sugar and pepper. This research to determine the best formula for making natural seasoning from swimming crab shells using the foam-mat drying method. A total of 5 formulas were determined based on the ratio of swimming crab shell flour to salt, that is F1 (25:45), F2 (30:40), F3 (35:35), F4 (40:30) and F5 (45:25). The parameters analyzed included physical and chemical characteristics of seasoning. The results showed that the higher addition of swimming crab shell flour had an effect on increasing levels of glutamic acid as a source of umami and the rendement of seasoning, as well as decreasing salt content, water content, solubility, and product hygroscopicity, but did not affect sugar content and water activity of the seasoning. The best formula for seasoning is F4 with a ratio of swimming crab shell flour to salt (40:30).
KADAR PROTEIN, TEKSTUR, DAN SIFAT ORGANOLEPTIK COOKIES YANG DISUBSTITUSI TEPUNG GANYONG (Canna edulis) DAN TEPUNG KACANG KEDELAI (Glycine max L.) Titik Isnaini Lestari; Nurhidajah Nurhidajah; Muhammad Yusuf
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.8.1.2018.53-63

Abstract

Product diversification of ganyong processed is needs to be done to improve the receipt. The addition of soy is intended to increase the levels of protein. This study aimed to get cookies formulations which substituted by ganyong flour and best soy flour based on the levels of protein, texture, and characteristic of organoleptic. This study used randomized design and completely with a factor, randomized design, with six ganyong flour formulation treatments: soy flour (80: 0), (75: 5), (70:10), (65:15), (60:20), and (55:25), then analyzed the levels of protein, texture, and characteristics of organoleptic as well as the proximate analysis of the best formulation. Levels of protein data and texture were analyzed using ANOVA followed by a further test HSD while organoleptic test data were analyzed using the Friedman test and Wilcoxon test. The results of the highest levels of protein is 18.91% at 55:25 formulation, the texture of the most violent is 2894.66 gf at 55:25 formulation. As an organoleptic cookies that has been substituted by ganyong flour and soy flour in a variety of treatments still can be acceptable organoleptic so the best cookies are cookies that has the highest levels of protein, at 55:25 of 18.91%, levels of ash 2.10%, levels of fat 10.15%, levels of water 3.6% and amounted to 65.24% carbohydrate.
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.
ANALISA KELAYAKAN USAHA DISTRIBUTOR BUAH KELAPA DI BANGETAYU WETAN GENUK SEMARANG athfal alex al Buntoni; muhammad yusuf
Jurnal Pangan dan Gizi Vol 10, No 1 (2020): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.10.1.2020.1-10

Abstract

Potential coconut  illustrated from of crop productivity in Central Java as the primary commodity reached 1.2864 million tons in 2015. Cashflow from research object coconut distributor reached Rp. 1.536.678.000/ years. The analyse of activity series composed by organisation structure, distribution plot, product handling. Product diversification, layout, and employe. Value of financial analyse  carried out NPV (Net Present Value)  2.056.306.704, value of BC Ratio (Benefit Cost Ratio) 6,23,  value of IRR (Internal Rate of Return) 40,16%. This research, if NPV have positif, so haved affect to positif BC Ratio and IRR haved greater value from interest rate so that Musriah coconut bussines keeping worth. Value of payback periode is 0,88, so to recoup only takes 10 month 21 days. Marketing mix contain of 4P with  Product 3,69 and Price 3,87. Grade of product and price have a good criteria, cause consumer can fulfilled the expectation. Grade of place is 3,54 and grade of promotion is 3,15. Grade of place and promotion have a good criteria, but needed a repair to be better.
Aktivitas Antioksidan, Kadar Serat dan Karakteristik Fisik Beras Hitam Pecah Kulit Pratanak dengan Variasi Lama Waktu Perendaman Salsabila Amalia Putri Bumi; siti aminah; 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.10.2.2020.85-98

Abstract

Black rice has a better bioactive component than white rice. The quality of black rice can be increased, among others, through the process of  the broken skin grinding. Black broken rice has a better nutritional and bioactive component than polished rice. But black broken rice skin is easily damaged. One that can be done is processing into parboiled rice. The purpose of this study in general was to determine antioxidant activity, fiber content and the characteristics of black rice broken pre pared skin. The experimental design used was a monofactor Completely Randomized Design (RAL) with variations in the length of immersion time (0, 30, 60, 90, 120, 150 and 180 minutes). Analysis was carried out on antioxidants, fiber content and physical characteristics (cage density, air absorbency, development ratio, bulk angle and broken grain) black broken rice skin with parboiled. The results of the study stated that the treatment of soaking black rice caused a decrease in antioxidant activity and crude fiber. The highest decreased in the 180 minutes immersion treatment with a decrease in presentation was 35% and 10,2% respectively, the results of testing on physical characteristics showed immersion treatment had an effect on decreasing in the kamba density test, development ratio, bulk angle and broken grain. However, the water absorption test experienced an increase. The best treatment is in a variation of 30 minutes soaking time.
ANALISIS STRATEGI DAN MANAJEMAN EKSPOR PRODUK HORTIKULTURA DI PT. BUMI SARI LESTARI TEMANGGUNG Mega ratri ayu aksani; Muhammad Yusuf; Nurhidajah Nurhidajah
Jurnal Pangan dan Gizi Vol 6, No 1 (2016): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.6.1.2016.%p

Abstract

This study aims to determine the marketing strategy and management of PT. Bumi Sari Lestari is precise and competitive by first identifying, assessing internal factors of company and external environment that influence the company. This is done by using the method of SWOT Analysis (Strength, Weakness, Oppurtunity, Threat) triggered by Freddy and Rangkuti. SWOT analysis is an analysis used to evaluate opportunities and threats within the business environment as well as the strengths and weaknesses of the company's internal. This research is conducted by survey method (interview and questioner) at General Manager with company company marketing staff, company agronomist staff and production staff. The result is then tested using isntrumen test (validity and reliability), hypothesis test (simple linear regression and t test (partial)) and analyzed by SWOT Analysis method. Internal factors, external, position and type of business and corporate strategy is an independent variable, which means each variable is not done comparison, but explain each other and affect other variables. The results show that the company's marketing strategy is a strategy of mutual trust, where the position of the company is in a less secure position because there will be many competitors in this business and this business is an ideal business. Companies can use the company's previous strategy by improving some of the company's weaknesses and avoiding or defending against corporate threats by creating more competitive strategies. 
EXPERIMEN PEMBUATAN CRAB NUGGET DENGAN BAHAN SECOND GRADE DARI INDUSTRI RAJUNGAN SERTA ANALISA ASPEK EKONOMINYA muhammad yusuf; agus suyanto
Jurnal Pangan dan Gizi Vol 2, No 2 (2011): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.2.2.2011.1-6

Abstract

Development value added crab of second grade still very has potency to be developed and marketed. One of the development effort tried by utilization crab become crab nugget. This research aim to study how far its development prospect and how its marketing strategy so that product of experiment became the best product. In other hand, crab nugget as alternative and new nugget in the market can provide opportunity of entrepreneurship. Research method uses experiment with presentation of data descriptively tabulation traverse (cross-tabs). Result of market survey, consumer response to fickle product of crab nugget is: (a) Respondent interested to product counted 88,3 % (b) Respondent enthusiastic buy product 73,3 % (c) Respondent interested to product but do not intend to buy counted 15 %. Strategy performed within effort improve sale done by : (a) give better service (b) multiply promotion effectively and smart (c) vie with image feel more pre-eminent (d) give freshment at sale place visited by consumer.
PENGARUH PENAMBAHAN KITOSAN DARI CANGKANG RAJUNGAN (Portonus Pelagicus) TERHADAP TOTAL MIKROBA KADAR AIR DAN MUTU ORGANOLEPTIK MIE BASAH SELAMA PENYIMPANAN Arika Musyahadah Asy-syarifahi; Muhammad Yusuf; Agus Suyanto
Jurnal Pangan dan Gizi Vol 8, No 2 (2018): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.8.2.2018.119-129

Abstract

Noodles is a food product with raw wheat flour is very popular among the people of Indonesia. Noodle products are generally used as an energy source because it has a high enough carbohydrate. Wet noodle is a product that has a short shelf life because it has a high water content. Based on the above, it is necessary to administer preservatives which can extend the shelf life of noodles and also safe for consumption, one of which is chitosan. This study aims to determine the effect of adding chitosan with some concentration and storage time to total microbes, moisture content, and organoleptic quality of wet noodles. This study used a factorial completely randomized design consisting of two factors: first factor is total chitosan concentration given (0 ppm, 50 ppm, 100 ppm, 150 ppm, 200 ppm) and the second factor is storage duration (0 hours, 12 hours, 24 hours, 36 hours, 48 hours) in room temperature. The result of statistical test showed that chitosan concentration and storage time have influence to total microorganism and organoleptic, while for water content has no effect. The total microbial value at 24 hours test hour only at the concentration of chitosan 150 ppm and 200 ppm has a value that is still below the standard that has been set by SNI 01-29871992 is 1.0 x10-6. the highest water content was obtained at concentration 200 ppm hjam to-0. The results of organoleptic test of wet noodles with the addition of chitosan during storage showed the difference between wet noodles without adding chitosan (0ppm) with the addition of chitosan concentration.
EXPERIMEN PEMBUATAN CRAB NUGGET DENGAN BAHAN SECOND GRADE DARI INDUSTRI RAJUNGAN SERTA ANALISA ASPEK EKONOMINYA muhammad yusuf; agus Suyanto
Jurnal Pangan dan Gizi Vol 2, No 1 (2011): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.2.1.2011.%p

Abstract

Development value added crab of second grade still very has potency to be developed and marketed. One of the development effort tried by utilization crab become crab nugget. This research aim to study how far its development prospect and how its marketing strategy so that product of experiment became the best product. In other hand, crab nugget as alternative and new nugget in the market can provide opportunity of entrepreneurship. Research method uses experiment with presentation of data descriptively tabulation traverse (cross-tabs).  Result of market survey, consumer response to fickle product of crab nugget is: (a) Respondent interested  to product counted 88,3 % (b) Respondent enthusiastic buy product 73,3 % (c) Respondent interested to product but do not intend to buy counted 15 %. Strategy performed within effort improve sale done by : (a) give better service (b) multiply promotion effectively and smart (c) vie with image feel more pre-eminent (d) give freshment at sale place visited by consumer.
Karakteristik Kimia, Tensile Strength dan Sensoris Kulit Lumpia dengan Penambahan Tepung Kedelai Hitam. Dwi Yuliana Astriati; Nurrahman .; Muhammad Yusuf
Jurnal Pangan dan Gizi Vol 12, No 2 (2022): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.12.2.2022.55 - 66

Abstract

Black soybean is a food ingredient that has functional characteristics. Black soybeans have a relationship with health, namely in black soybeans contained anthocyanins and isoflavones. Black soybeans are a source of vegetable protein, each seed contains an average of 37% protein. The addition of black soybean flour to the spring roll skin is intended to increase the nutritional and functional value of the spring roll skin. The purpose of this study was to determine the effect of adding black soybean flour to protein content, antioxidant activity, tensile strength and sensory properties of spring roll skin. The independent variable used was the concentration variation of black soybean flour (0, 2, 4, and 6 percent) with 6 replications. The steps taken were starting with making spring roll skin with the addition of black soybean flour, then analysis was carried out on chemical characteristics (protein content and antioxidant activity), tensile strength and sensory quality (hedonic test and scoring test). The results showed that there was a significant effect of variations in the concentration of black soybean flour on protein content, antioxidant activity, tensile strength and sensory quality of spring roll skin. The conclusion of the research results of spring roll skin with black soybean flour concentration that is 6% concentration is the best treatment with the results of the analysis of protein content: 12.63%, antioxidant activity: 28.95 %RSA, tensile strength: 0.09N/mm2 and taste: 3,37 (somewhat like).
Co-Authors Agus Suyanto Arika Musyahadah Asy-syarifahi athfal alex al Buntoni Boby Pranata Diode Yonata Dwi Yuliana Astriati Ilham Margining Tri Utami Mega ratri ayu aksani Nurhidajah - Nurhidajah Nurhidajah Nurrahman Nurrahman Ria Dwi Wahyu Nastiti Salsabila Amalia Putri Bumi Siti Aminah Sri Hartati Titik Isnaini Lestari Yunan Kholifatuddin Sya’di