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All Journal Jurnal Pangan dan Gizi PROSIDING SEMINAR NASIONAL Agrointek Prosiding Seminar Nasional Unimus
Muhammad Yusuf
Program Studi S1 Teknologi Pangan Fakultas Ilmu Keperawatan Dan Kesehatan Universitas Muhammadiyah Semarang
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Education Engineering Health Professions Nursing Public Health

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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).
KARAKTERISTIK FISIKOKIMIA DAN SENSORIS MINUMAN INSTAN EKSTRAK BERAS HITAM BERDASARKAN KONSENTRASI MALTODEKSTRIN DENGAN METODE FOAM-MAT DRYING Ilham Margining Tri Utami; Nurhidajah Nurhidajah; Muhammad Yusuf
Jurnal Pangan dan Gizi Vol 13, No 1 (2023): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.13.1.2023.67-77

Abstract

Black rice is one of the local varieties that has the best pigments, especially anthocyanins, compared to white rice and other rice. One of the uses of black rice as a functional food is the manufacture of ready-to-drink instant drinks that can maintain product quality and do not have added preservatives. The purpose of this study was to determine the physicochemical characteristics including anthocyanin levels, antioxidant activity, color intensity, and sensors with the addition of maltodextrin concentration..The research procedure was carried out first, black rice extraction, making black rice extract instant drink, and black rice extract instant drink formulation. The results showed that increasing the concentration of maltodextrin had a significant effect on physicochemical characteristics (anthocyanin levels, antioxidant activity, color intensity) and sensory (color and taste), but had no significant effect on sensory (aroma). The best treatment for an instant drinks with black rice extract is based on physicochemical tests, namely anthocyanin content (15.40mg/g), antioxidant activity (58.14%RSA), color intensity °Hue (41.02) Red and sensor test has a score of (3.45) close to like , contained in the addition of 30% maltodextrin concentration.
Potensi Lengkuas Sebagai Bahan Pengawet Ikan: Review Siti Aminah; Yunan Kholifatuddin Syadi; Muhammad Yusuf; Sri Hartati
Jurnal Pangan dan Gizi Vol 13, No 1 (2023): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.13.1.2023.59-66

Abstract

Galangal (Alpinia galanga) is a type of spice that is widely used as a spice and medicine. Galangal bioactive components such as flavonoids, terpenoids and phenolics have the potential to be antibacterial. Today has been widely studied the potential of galangal as an alternative preservative for natural food and fresh fish has characteristics that are prone to damage, especially microbiological damage, this is influenced by the characteristics of fresh fish with high water content, neutral pH and soft texture, microorganisms that destroy fresh fish include: Bacillus alvei, Pesudomonas aerogenosa, and Staphylococcus saprophyticus. Flavonoids, terpenoids and phenolics and other bioactiv components in galangal are able to inhibit bacterial growth in fish through mechanisms such as damaging bacterial cell walls, disrupting cell osmosis pressure and cell wall formation. Literature search both from research journal, theses and books. This review will be discussed the ability of galangal to inhibit microorganisms that destroy fresh fish and future research opportunities for formulations of natural ingredients as preservatives. Galangal has the potential as a preservative for fish trough the mechanism of inhibiting the growth of destructive microorganisms.
Analisis Kelayakan Usaha Telur Asin Ridho Jaya Desa Kaligangsa Kulon Kecamatan Brebes Kabupaten Brebes Azmi Asmuni Majid; Muhammad Yusuf; - Nurhidajah
Prosiding Seminar Nasional Unimus Vol 4 (2021): Inovasi Riset dan Pengabdian Masyarakat Post Pandemi Covid-19 Menuju Indonesia Tangguh
Publisher : Universitas Muhammadiyah Semarang

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Abstract

Penelitian ini menggambar kondisi usaha telur asin Ridho Jaya meliputi rangkaian kegiatan, analisisfinansial dan bauran pemasaran. Tujuan dari penelitian ini adalah untuk mengukur kelayakan usahatelur asin Ridho Jaya. Hasil penelitian ini dapat dijadikan acuan tentang usaha telur asin bagi usahakecil menengah dan memberikan fakta layak atau tidaknya usaha telur asin di Kabupaten Brebesdalam pengaruh tol Trans Jawa sekaligus kondisi pandemi Covid-19. Analisis rangkaian kegiatanmeliputi struktur organisasi, alur distribusi, penanganan produk, diversifikasi produk, layout kerja,dan tenaga kerja. Analisis finansial meliputi Net Present Value (NPV), Internal Rate of Return(IRR), Benefit Cost Ratio (BCR), dan Payback Period (PP).  Analisis bauran pemasaran meliputiaspek Produk, Harga, Tempat, dan Promosi. Analisis finansial dari usaha telur asin Ridho Jayamemiliki nilai NPV 6.315.682.681, BCR 1,27, IRR 487%, dan PP 0,21. Hasil tersebut menandakanbahwa usaha telur asin Ridho Jaya layak dijalankan. Analisis bauran pemasaran menghasilkan nilaikategori Produk 3,84 dan Tempat 3,68 termasuk kriteria sangat baik dan menjadi keunggulan dariusaha tersebut. Sedangkan untuk Harga 3,48 dan Promosi 3,01 termasuk kriteria baik. Model bisnisdengan alur distribusi yang sederhana dan didukung dengan lokasi jaringan toko yang strategismemberikan keuntungan tersendiri bagi usaha telur asin Ridho Jaya.  Kata Kunci: telur asin, analisis finansial, bauran pemasaran, kelayakan usaha.
Co-Authors Agus Suyanto Arika Musyahadah Asy-syarifahi athfal alex al Buntoni Azmi Asmuni Majid Bumi, Salsabila Amalia Putri Diode Yonata Dwi Yuliana Astriati Ilham Margining Tri Utami Mega ratri ayu aksani Nurhidajah - Nurhidajah Nurhidajah Nurrahman Nurrahman Pranata, Boby Ria Dwi Wahyu Nastiti Siti Aminah Siti Aminah Sri Hartati Titik Isnaini Lestari Yunan Kholifatuddin Sya’di