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All Journal Jurnal Gizi Jurnal Pangan dan Gizi PROSIDING SEMINAR NASIONAL Agrointek
Agus Suyanto
Program Studi S1 Teknologi Pangan Fakultas Ilmu Keperawatan Dan Kesehatan Universitas Muhammadiyah Semarang
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Education Health Professions

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Pengetahuan dan Sikap Mahasiswa dalam Keputusan Pembelian Produk Halal Ali Rosidi; Tatik Musdianingwati; Agus Suyanto; Muh Yusuf; Enik Sulistyowati
Jurnal Gizi Vol 7, No 2 (2018): Jurnal Gizi UNIMUS
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1176.99 KB) | DOI: 10.26714/jg.7.2.2018.%p

Abstract

Consumers must be more critical in making decisions before buying food products. This study aims to determine the relationship between knowledge with student attitudes in purchasing decisionsfor halal products. The population of this study were the students of Muhammadiyah University ofSemarang. The variables that studied were the level of knowledge of halal food and the attitude ofdecisions for buying halal products. This type of research was observational with a cross sectionaldesign. The tool that used were questionnaires and data analysis by using two stages, namelyunivariate and bivariate (Simple Linear Regression). The results of the study revealed that thestudent's knowledge of halal food was the most moderate category at 40.2% and positive positiveattitude was 53.6%. Based on statistical tests, it can be concluded that there is a relationship betweenknowledge and attitude in buying halal products.Keywords: Halal, Product, Knowledge, Attitude.
KADAR KALSIUM, DAYA KEMBANG, DAN SIFAT ORGANOLEPTIK KERUPUK ONGGOK SINGKONG DENGAN VARIASI PENAMBAHAN TEPUNG CANGKANG RAJUNGAN (Portunus pelagicus) Kurnia Abadi Mustofa; 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

Shell Crab (Portunus pelagicus) has a high mineral content, particularly calcium (19.97%). The content of crab shell is a potential for flouring and used as a food additive calcium source. Onggok cassava’s has the potential to be used as raw material for the used of crackers. The research objective was to determine the levels of calcium, ability to swell, and organoleptic properties of Onggok cassava’s crackers with the addition of flour shell crab. Variations addition of flour shell crab taken is 0%, 10%, 20%, 30%, and 40%. The results are significantly for calcium, ability to swell, and organoleptic properties. Highest calcium levels at a concentration of 40% ie 3,267 mg/100 g. The ability of swell is highest at 30.73% control. The result: the best flavor in the control, but the addition of flour shell crab is acceptable to used the crackers.
Karakteristik Fisik, Kimia dan Mutu Sensori Susu Bubuk Kecambah Kedelai Instan Berdasarkan Variasi Penambahan Maltodekstrin Rosita Dewi; Siti Aminah; Agus Suyanto
Jurnal Pangan dan Gizi Vol 9, No 1 (2019): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.9.1.2019.1-15

Abstract

The addition of maltodextrin is known to coat flavor components, increase volume, accelerate the drying process, prevent heat damage and increase solubility and characteristic quality of sensory. The general purpose of the research is to know the effect of variation of maltodextrin addition to physical characteristics (white degree, solubility and water absorption), chemistry (water content, ash content, fat content, protein and carbohydrate) and sensory milk quality of instant soybean sprouts based on variation of maltodextrin addition. The method of this research is monofactorial experiment, which consists of 5 treatment of maltodextrin concentration, 0%, 5%, 10%, 15% and 20%. Each treatment was repeated 5 times, so that 25 experimental units were obtained. Physical and chemical test results were analyzed using Anova method followed by Duncan's advanced test while the sensory quality test data were analyzed using Friedman followed by Wilcoxon's advanced test. The results showed that there was a significant effect of the addition of maltodextrin concentration to physical test (white degree, solubility and water absorption) and water content, crude fiber, protein and carbohydrate but no significant effect on ash and fat content. Instant soybean sprouts with a 15-20% maltodextrin variation yield the best physical, chemical and sensory quality.
BETAKAROTEN, ATIOKSIDAN DAN MUTU HEDONIK MINUMAN INSTAN LABU KUNING (Cucurbita moschata Dutch) BERDASARKANKONSENTRASI MALTODEKSTRIN Dista Ferri Chahya Ningtias; Agus Suyanto; Nurhidajah Nurhidajah
Jurnal Pangan dan Gizi Vol 7, No 2 (2017): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.7.2.2017.94-103

Abstract

ABSTRACT            Pumpkin is one kind of gourd that populer in Indonesia which usually maked for compote (kolak) or just boiled it. However, pumpkin can be processed being an instant drink which dissolves easily in a water and have a long shelf life because the water content is low. The processing of pumpkin into instant drink needed a required fillers intended to inhibit the damage during a boiling. One of required filler usually used in the process of making an instant drink is maltodextrin. The general purpose of this research to determine of chemical characteristics, antiocsidative and hedonic quality of pumpkin instant drink by a subtitution of maltodextrin. The method of this research used a various experiments using completely randomized design (RAL) monofaktorial used a concentration factor of maltodextrin 0%, 1%, 2%, 3% and 4%. The product was analyzed chemical characteristics, antiocsidative and hedonic quality. Chemical characteristics and antioksidant’s data was analyzed by statistical methods ANOVA followed by a further test of LSD whereas the hedonic quality test results were analyzed using Friedman test and Wilcoxon test. Statistical analysis showed an influence from the concentration of maltodextrin against the chemical characteristics and hedonic quality in each of treatment but no influenced against the antiocsidative activity. The addition of 4% maltodextrin concentration resulted the best hedonic quality. Key Word : pumpkin, maltodextrin, beta caroten, antiocsidative, hedonic quality.
Total Mikroba, Kekenyalan, dan Sifat Sensori Tahu Putih Berdasakan Perbedaan Lama Perendaman dalam Larutan Belimbing Wuluh Reza Maulana; Nurrahman Nurrahman; Agus Suyanto
Jurnal Pangan dan Gizi Vol 11, No 2 (2021): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.11.2.2021.142-150

Abstract

White tofu is one type of tofu that is often consumed by the people of Indonesia. The process of making white tofu in Indonesia is generally still manual. White tofu has complete nutritional content so it is very easy to be contaminated by microbes. Microbial growth can be inhibited by using various methods, one of which is by giving a liquid with a low pH (acid) or by using flavonoid compounds, saponins, tannins and alkaloids. These compounds are contained in starfruit fruit so that it can be used to reduce the total microbes in white tofu. The value of the total number of plates that are safe in tofu according to the Food and Agriculture Organization is 1 x106 colon /gram. The general objective of the study was to determine the inhibition of starfruit solution against microbial growth, elasticity and sensory of white tofu. When immersion with star fruit solution concentration of 15% is 0, 2, 4, 6, and 8 hours. White tofu analyzed total microbial, elasticity, and sensory properties. The treatment has an influence on the total microbial, elasticity and sensory properties with the best value of 3.3 x105 colonies, elasticity 365.018 gf/mm or 3.577 N mm, and the average sensory test value of 3.05. The conclusion of the study of white tofu immersion with 15% starfruit solution showed a real difference, so that the best immersion treatment was immersion treatment for 4 hours.
KARAKTERISTIK FISIK, KIMIA DAN SIFAT ORGANOLEPTIK TEPUNG BERAS MERAH BERDASARKAN VARIASI LAMA PENGERINGAN Fajar Indriyani; Nurhidajah -; Agus Suyanto
Jurnal Pangan dan Gizi Vol 4, No 2 (2013): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.4.2.2013.%p

Abstract

Brown rice has advantages for health but underused, most choose to consume white rice. Brown rice flour already exist in the market but has not been widely used, so it is necessary to study on the analysis of physical, chemical and organoleptic properties of brown rice flour. based on the variation of drying time 0, 2, 4, 6 hours. Types of brown rice varieties used are Mandel Handayani and Segreng. Physical measurements include yield, color, density Kamba, and water absorption index. Furthermore, chemical analysis include moisture content, ash, protein, fat, fiber and antioxidant activity. Organoleptic test using hedonic test. The results of the study, the best brown rice flour from physical characteristics, and chemical properties are varieties of Mandel Handayani (drying time 2 hours) except Kamba density, water absorption index and fat. Drying time did not significantly affect the organoleptic value.
SIFAT KIMIA, KEKERASAN DAN ORGANOLEPTIK STIK TAHU DENGAN SUBSTITUSI TEPUNG SUKUN Tri Wahyuningsih; Nurhidajah Nurhidajah; Agus Suyanto
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.8.1.2018.42-52

Abstract

Tofu is processed food which comes from soy, already familiar with society at large. Besides tasty and nutritious, tofu also have a economic value which is cheap. Therefore need a diversification of processed food. One of them is processed being tofu stik. Stik need a padding for processing, that is breadfruit flour. The purpose of this research is to determine the effect of additional breadfruit flour to the chemical character, hardness and organoleptic of tofu stik. The method of this research is experiments methods using completely randomized design (RAL) monofaktorial by a factor variation of additional 0% 10% 20% 30% 40%. The data of water content and the protein content analyzed by statistical ANOVA and followed by a further test of DUNCAN whereas the organoleptic analyzed with Friedman test and Wilcoxon test. Statistical analysis shows an influence from the addition of breadfruit flour against hardness, the protein content and organoleptic but no effect on water content, this shown with p value <0,05, which means no effect.
IDENTIFIKASI PENGGUNAAN FORMALIN PADA TAHU PUTIH DI PASAR KEDUNGMUNDU DAN RANDUSARI SEMARANG Bambang Sri Wahyono; Wikanastri Hersoelistyorini; Agus Suyanto
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

White tofu is a product of processed soybean food that has high water content and not durable. The practice of preservation is often done by the trader is to soak the tofu using formalin, so tofu is not easily destroyed, resistant to microorganisms, and can last up to seven days. Kedungmundu and Randusari markets are two major markets in Semarang, allegedly many food products sold contain harmful substances such as non-food preservative (formalin), dye clothes, and so forth. One food product that is suspected to contain harmful substances is white tofu. White tofu as one of the food products that many consumers demand, must be ascertained the quality. This study was conducted descriptively with qualitative examination of the presence or absence of formalin content in tofu analyzed by Chromatopic Acid and Resorcinol reagents. The organoleptic test used nonparametric statistical test with friedman test and continued wilcoxon test. The result of this study showed that most of the white tofu sold in Kedungmundu and Randusari markets positively contain formalin with a percentage of 71% in Kedungmundu market and 67% in Randusari market. Organoleptic assessment was in conformity with qualitative test results, samples with the highest average scores showed negative results and samples with the lowest average scores showed a formalin positive result.
KADAR KALSIUM DAN SIFAT ORGANOLEPTIK TAHU SUSU DENGAN VARIASI JENIS BAHAN PENGGUMPAL Nurhidajah -; Agus Suyanto
Jurnal Pangan dan Gizi Vol 3, No 2 (2012): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.3.2.2012.%p

Abstract

Curd is one of the dairy products into a product out using a coagulant, the curd is one source of calcium. The type of coagulant is one important factor in making the curd. This study aims to determine the level of calcium and the organoleptic properties of the curd with variations in the type coagulanttreatment. This study uses a completely randomized design (CRD) with 4 treatment monofaktor the type of coagulant pineapple juice, vinegar, citric acid, gypsum. Each experiment carried repeat 5 times. Making curd with variations in the type of coagulant pineapple juice 5%, 5% acetic acid, 5% citric acid, gypsum 2% per 1 liter of milk, having obtained a blob out, filtering and pengeperesan to form the curd. Making curd with the type of coagulant gypsum give optimum results based on the levels of calcium and the yield, will be used for organoleptic test. This test is performed on flavor, texture, color, flavor with hedonic methods. ANOVA statistical test research results showed levels of calcium, yieldand resilience significantly affect the curd from a wide variety of coagulant. Suppleness curd most preferred are of the type of coagulant vinegar. Results of statistical test to organoleptic properties is obtained; coagulant material variation does not affect the aroma and taste, but the effect on the textureand color. Keywords: curd, calcium, organoleptic properties, coagulant
Aktivitas Antioksidan dan Sifat Organoleptik Teh Daun Sirsak (Annona muricata Linn.) Berdasarkan Variasi Lama Pengeringan Delvi Adri; Wikanastri Hersoelistyorini; Agus Suyanto
Jurnal Pangan dan Gizi Vol 4, No 1 (2013): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.4.1.2013.%p

Abstract

Soursop leaf has been used traditionally to treat a variety of diseases, because soursop leaf contain antioxidant compound. The research objective to be achieved is to measure and analyze the activity of antioxidant and organoleptic properties of Soursop Leaf Tea by variations in drying time 30,60, 90, 120, and 150 minutes. Measurement of antioxidant activity using UV-Vis spectrophotometry method (λ 517 nm), whereas the organoleptic parameters :  taste, color, aroma, and appearance. Result of studies that a treatment time of drying effect on antioxidant activity of Soursop Leaf Tea. Soursop leaf drying conditions at 50oC with a temperature of 150 minutes give the highest level of antioxidant activity and the lowest EC50 value, but it  has lowest a flavor organoleptic. Recommendations, dryingtemperature of 50oC tailings with drying 150 minutes, and to increase flavor can be done with the  added the essen.
Co-Authors Agus Suyanto Agus Suyatno Ali Rosidi Alief Ababiel Arika Musyahadah Asy-syarifahi Bambang Sri Wahyono Cahya S. Utama Ch Retnaningsih Chistina Retnaningsih Diode Yonata Diode Yonata Dista Ferri Chahya Ningtias Erilia Vitriasari Indah Tri Minarni Kurnia Abadi Mustofa Lukman Hakim Safian Muh Yusuf Muhammad Yusuf Nur Rahman Nurcahyono Nurcahyono Nurhidajah - Nurrahman Nurrahman Nurrahman Nurrahman Ranum Ester Putri Perdani Reza Maulana Risma Nurul Azizah Rosita Dewi Septi Ana Purnamasari Setia Iriyanto Siti Aminah Solikah . Sri Kusmiyati Stalis Norma Ethica Sukes Lindaningsih Sukowiyono Sukowiyono Tatik Musdianingwati Tri Wahyuningsih Wan Ezie Adila Wikanastri Hersoelistyorini Wikanastri Hersoelistyorini Wikanastri Hersoelistyorini Wulandari Meikawati Yunan Kholifatuddin Sya&#039;di