Article Per Year (5 Year)
p-Index From 2021 - 2026
0.23
P-Index
This Author published in this journals
All Journal Jurnal Penelitian Pascapanen Pertanian Jurnal Standardisasi
Juniawati Juniawati
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Economics, Econometrics & Finance Engineering Industrial & Manufacturing Engineering Social Sciences Other

Published : 4 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 4 Documents
Search

 1 
KARAKTER/SIFAT FISIK KIMIA KEJU RENDAH LEMAK DARI BERBAGAI BAHAN BAKU SUSU MODIFIKASI Juniawati Juniawati; Sri Usmiati; Evy Damayanthi
Jurnal Penelitian Pascapanen Pertanian Vol 12, No 2 (2015): Jurnal Penelitian Pascapanen Pertanian
Publisher : Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jpasca.v12n2.2015.78-86

Abstract

Low-fat cheese is a dairy product that is potentially developed to meet the public demand for healthy food. Milk modification is oneof the low-fat cheese processing technology to improve the physical characteristics of low-fat cheese. This research aimed to studythe effect of modification of milk to physico chemical characteristic of low-fat cheese. Milk modification as a treatment is consistingof five (5) formulae : reduction of 60% milk fat (A1), corn oil emulsion in the skim milk (A2), corn oil emulsion with a dispersionof whey protein concentrate (WPC) in skim milk (A3), emulsion W1 / O / W2 in skim milk (A4), corn oil emulsion in the skim milkplus probiotics (A5). Each cheese-making process for each treatment carried out in the scale of 20 liters of milk. This study used arandomized block design with two replication. Data were analyzed using analysis of variance, with the mean difference of Duncantest. Low-fat cheese in this study resulted from the formula A3 is a mixture of corn oil emulsion with a dispersion of whey proteinconcentrate in skim milk (fat content of 24.59% bk). Low-fat cheese A3 has a 7.71% yield, hardness 171.45gf, moisture 48.98%,protein 27.35%, fat 12.25%, calcium 328.91 mg /100g, phosphorus 16.31 mg /100g, and NaCl 1.21%.
THE EFFECT OF CHICKEN FEET GELATIN TO CHARACTERISTIC OF JELLY CANDY Miskiyah Miskiyah; Juniawati Juniawati; Nur Afni Oktafia; Siti Chairiyah Batubara
Jurnal Penelitian Pascapanen Pertanian Vol 18, No 2 (2021): Jurnal Penelitian Pascapanen Pertanian
Publisher : Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jpasca.v18n2.2021.87-92

Abstract

Jelly candy is a soft textured candy processed with hydrocolloid components such as gum, pectin, agar, starch, carrageenan, gelatin. These are used to modify the chewy texture. This study aimed was to determine the effect of the combination of chicken feet gelatin and agar on the quality of jelly candy. Processing of chicken feet gelatin jelly candy based on Caeccar et.al (2018) method by modification. The study used a completely randomized design (CRD) with one factor, five levels and three replications. The factors studied were the ratio of chicken feet gelatin and agar 80:20; 60:40; 40:60; 20:80; 0:100. Product quality characteristics observed in this study were water content, ash content, reducing sugar content, sucrose content, and organoleptic quality. The results showed that the combination of chicken feet gelatine and agar were significantly affected water, ash, reducing sucrose content. Jelly candy with a treatment combination of 80% chicken feet gelatine and 20% agar was the best treatment. The results of the analysis of the candy were water content of 11.02± 0.04%, ash content of 0.89± 0.00%, reducing sugar content of 10.83± 0.01%, sucrose content of 50.68± 0.28%. The organoleptic test results showed that chicken feet gelatine improved the texture and taste of jelly candy.
EFIKASI CUKA KULIT PISANG DAN AIR KELAPA SEBAGAI PENGHAMBAT Listeria monocytogenes PADA DAGING AYAM Widaningrum Widaningrum; Miskiyah Miskiyah; Juniawati Juniawati
Jurnal Penelitian Pascapanen Pertanian Vol 12, No 2 (2015): Jurnal Penelitian Pascapanen Pertanian
Publisher : Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jpasca.v12n2.2015.93-104

Abstract

Providing natural preservatives to increase the shelf life of chicken meat is a challenge, since the microbial contaminants problem has been a concern among many actors: government, business, consumers, and health practitioners. Acetic acid (known as vinegar) has properties as an antimicrobial, due to its ability to lower the pH and causing instability in the cell membrane of pathogenic bacteria. This paper aimed to assess the manufacture of vinegar from banana peel and coconut water as potentially natural preservative, and its application to determine the effect of microbial growth inhibition of Listeria monocytogenes in chicken meat. The study was designed using a randomized factorial design with 2 factors: 1. Types of vinegar (banana peel, coconut water, commercial acetic acid and commercial lactic acid) and 2. Storage temperature (room temperature and refrigerated temperature 5-7° C), each were repeated three times. Chicken meat that has been treated with acid soaking then stored at room temperature and cold temperatures. The results showed that banana peel and coconut water vinegar inhibit the growth of testing bacteria L. monocytogenes in chicken meat stored at room temperature more effective (5-6 log CFU/g) than the commercial acetic acid and commercial lactic acid (7-8 log CFU/g), for 24 hours storage. In chicken meat stored in cold temperatures, banana peel and coconut water vinegar had almost the same capabilities with commercial acetic acid (5.34 log CFU/g) on storage for 12 days. The most potential vinegar to be used in refrigerated temperature was banana peel vinegar.
KARAKTERISTIK MUTU GELATIN CEKER AYAM SEBAGAI ALTERNATIF GELATIN HALAL Miskiyah - Miskiyah; Kirana Sanggrami Sasmitaloka; Elmi Kamsiati; Juniawati Juniawati; Agus Budiyanto
JURNAL STANDARDISASI Vol 22, No 3 (2020)
Publisher : Badan Standardisasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31153/js.v22i3.850

Abstract

Gelatin merupakan bahan tambahan pangan asal hewani yang peranannya cukup penting dalam proses produksi pangan yang berfungsi sebagai pengemulsi, penstabil, memperbaiki tekstur produk pangan, dan pengental. Penelitian ini bertujuan untuk mengetahui karakteristik mutu gelatin ceker ayam yang diekstraksi dengan perlakuan kombinasi basa dan asam. Penelitian didesain menggunakan rancangan acak lengkap dengan perlakuan jenis pelarut ekstraksi: Perendaman pada NaOH 0,2% dan asam asetat 5% (A); Perendaman pada NaOH 0,1% dan asam sitrat 5% (B); dan Perendaman pada NaOH 1% dan Asam sitrat 5% (C). Analisis produk gelatin meliputi kadar lemak, kadar protein, kekuatan gel, pH,dan kandungan logam. Penggunaan pelarut asam dan basa untuk menghidrolisis ceker ayam menghasilkan gelatin dengan karakteristik mutu yang berbeda nyata (p<0,05). Proses produksi gelatin menggunakan perlakuan perendaman NaOH 0,2% dan asam asetat 5% menunjukkan karakteristik yang paling baik dibandingkan dengan perlakuan lainnya.Gelatin tersebut mempunyai karakteristik yang memenuhi standar SNI gelatin (06-3735:1995) dan lebih baik dibandingkan gelatin komersial.
Co-Authors Agus Budiyanto Batubara, Siti Chairiyah Elmi Kamsiati Evy Damayanthi Kirana Sanggrami Sasmitaloka Miskiyah - Miskiyah Miskiyah Miskiyah Miskiyah Miskiyah Nur Afni Oktafia Sri Usmiati Widaningrum Widaningrum