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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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KADAR PROTEIN, AKTIVITAS ANTIOKSIDAN DAN SIFAT ORGANOLEPTIK COOKIES TERSUBSTITUSI TEPUNG MOCAF DAN TEPUNG KECAMBAH KACANG HIJAU KUKUS Ranum Ester Putri Perdani; Wikanastri Hersoelistyorini; 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.8.1.2018.11-21

Abstract

Cookies are lightly floured cake that has a sweet taste which make it desirable, cookies using flour substituted with mocaf flour and steamed green bean sprout flour. The general purpose of this research is to know protein content, antioxidant activity and organoleptic nature of cookies based on mocaf flour and steamed green bean sprout flour. The experimental method of experimental type using the measured data of protein content and antioxidant activity was tested with Microsoft Excel spreadsheet. The organoleptic properties were statistically analyzed using the Friedman test and the Wilcoxon test. The results of the analysis showed that there was an influence of the amount of substitution of mocaf flour and steamed green bean sprout flour to protein content, antioxidant activity and organoleptic properties. The best results of this study were substituted cookies with 12, 26% protein content on 30% flour formula, 19.47% antioxidant activity on cookies formula 50% and the best organoleptic properties produced from cookies yielded likes on treatments The average organoleptic properties of cookies the panelists say that the color is not being interested is brown color, the aroma that rather favored is fragrant, the unpleasantless crispness is too crunchy, and the unappealingless taste is bitter taste . The Conclusions of the research conducted on cookies substitution of mocaf flour and flour steamed green bean sprouts indicate a real difference for each test performed.
MUTU GIZI DAN ORGANOLEPTIK SUSU TEMPE FERMENTASI DENGAN PENAMBAHAN JENIS BAHAN PENGENTAL Luqman Najih; nurhidajah nurhidajah
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.2.2.2011.11-21

Abstract

The aim of the study was to determine the nutritional quality and organoleptic properties of fermented tempe milk with addition of thickening agents. The design study of the mono factors and completely randomized design with 7 treatments and 3 replications, the addition of thickening agents such as flour, tapioca flour, cornstarch, carrageenan, gelatin, agar, and control without the addition of thickening agents. Result: The addition of thickening agents had not significant on pH, ash, protein, and fat, but the significant on the water of fermented tempe milk. Results of statistical analysis of organoleptic test showed addition of thickening agents do not significant the color and aroma but significant on the taste and texture. In terms of nutritional quality, the highest protein total in the tempe milk fermented with the addition of 0.6% gelatin thickening agent (3.635%). The highest fat in the addition of thickening starch 6% (2.214%).
Evaluasi Mutu Fisik, Total Bakteri, Dan Sensori Minuman Sari Tempe Dengan Penambahan Bunga Kecombrang Indah Tri Minarni; Wikanastri Hersoelistyorini; 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.11.2.2021.151-162

Abstract

Tempe juice drink is a functional drink made from the main ingredient of tempe, which has a good nutritional composition for the body, preservation of tempeh juice drinks currently uses chemicals using benzoic acid, the use of benzoic acid can have an impact on health.Kecombrang flowers contain bioactive components such as alkaloids, polyphenols, flavonoids, essential oils, phenolics, and triterpenoids which can function as antibacterial.The addition of kecombrang flowers is intended to prolong or preserve the tempeh juice.The purpose of this study was to determine the total bacteria test, viscosity, and sensory quality of tempeh juice drink with variations in the addition of kecombrang flowers and storage time.This research is an experimental type using factorial Completely Randomized Design (CRD) with the dependent variable including the total test for bacteria, viscosity, and sensory quality, while the independent variable includes the addition of kecombrang flowers and storage time. The research stages included making kecombrang flower powder and making tempeh juice.The process of making tempeh juice drinks through cutting, milling, boiling, filtering, packaging, and storage. The treatment of adding kecombrang flowers (0%, 0.5%, 1%, 1.5%) and storage time (0 hours, 4 hours, 8 hours, 12 hours). The resulting product is carried out in the test stages for total bacteria, viscosity, and sensory quality (color, aroma, taste, consistency).The results showed that the interaction between the addition of kecombrang flowers and storage time had a significant effect on total bacteria, viscosity, aroma, taste, consistency, and had no significant effect on color.The best treatment was obtained in the addition of 1.5% kecombrang flower treatment and 8 hours of storage, with total bacteria (2.8x104 colonies / gram), viscosity (0.145 Cp), sensory (2.83). 
KADAR PROTEIN, ELASTISITAS , DAN MUTU HEDONIK MIE BASAH DENGAN SUBSTITUSI TEPUNG GANYONG Lisa Rosalina
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.8.1.2018.1-10

Abstract

The purpose of this research is to determine of protein content, elasticity, and hedonic quality of Wet Noodle With Substitutes of Canna’s Fluor.The percentage of Canna’s Fluor which used is 0%, 7.5%, 15%, 22.5% dan 30%. The method of this research is various research methods experiments by completely randomized design (RAL) monofaktorial with 5 treatments and 4 replications. Protein content and elasticitys data was analyzed by statistical ANOVA and followed by a further test of LSD whereas the hedonic quality test results were analyzed using Friedman test and Wilcoxon test. Statistical analysis shows an influence (p<0,05) from the amount of canna’s subtitution to protein content and elasticity value of wet noodle, while on hedonic quality in terms of texture and color give a real effect. But in terms of taste and flavor not give an effect, this is shown from value of (p>0,05). The best result of this research is a noodle with 15% Canna’s Subtution with protein content 4,353%, elasticity value 0,048 N/mm2 and mean of hedonic quality 3,28.
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.
RESIDU LOGAM BERAT IKAN DARI PERAIRAN TERCEMAR DI PANTAI UTARA JAWA TENGAH (Residual Heavy Metals in Fish from Contaminated Water in North Coast of Central Java) Agus Suyanto; Sri Kusmiyati; Chistina Retnaningsih
Jurnal Pangan dan Gizi Vol 1, No 2 (2010): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.1.2.2010.%p

Abstract

Heavy metal pollution is increasing in line with increasing industrialization. Research on the Heavy Metal Residues in fish from polluted water and unpolluted water in Central Java using descriptive-explorative research approach, using samples of fish from ponds and estuaries . Samples were taken from three locations coastal areas in district of Semarang, Tegal and Pati.  Analysis of heavy metals consists of Pb, Cu, Zn, Hg, Cd, and As by AAS (Atomic Absorption Spectroscopy). The results showed levels of heavy metals from 0.08 to 0.12 ppm Hg above the threshold regulation Ditjen POM RI no 03725/B/SK/VII/89 on fish from polluted and unpolluted ponds and estuaries polluted and not polluted in Pati and Semarang.  Zinc (Zn) heavy metal at 40.11 ppm from unpolluted estuaries district of Tegal above the set threshold. Key words: fish, ponds, esturia, contaminated heavy metals
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.
RESIDU LOGAM BERAT DALAM DAGING SAPI YANG DIPELIHARA DI TEMPAT PEMBUANGAN SAMPAH AKHIR Agus Suyanto; Sri Kusmiyati; Ch Retnaningsih
Jurnal Pangan dan Gizi Vol 1, No 1 (2010): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.1.1.2010.%p

Abstract

Food safety precautions sufficient attention in considering the many cases of food contamination, one of which is heavy metal contamination of beef shepherd in final disposal facility). Pollution cows  by heavy metals can cause health hazards to humans. The research aims to determine the content of heavy metals (Hg, Cd, Co, Zn, Pb and As). Design research is a survey study with comparisons of meat from cows raised form final disposal and outside. Heavy metal residues form final disposal that exceed the quality standard : a) Zinc 69.50 ppm (Semarang), 47.60 ppm (Surakarta) 46.41 ppm (Sragen). b) Cadmium 0.06 ppm (Surakarta), TPA 0.06 ppm (Semarang).  Heavy metal residues form outside discovered the existence of heavy metals in excess of the quality standard: a) Zinc 52.0 ppm (Sragen), 51.4 ppm (Surakarta), and 47.63 ppm (Semarang). b) Cadmium from Semarang 0.13 ppm. Heavy metals content Pb, Cu, Hg, Co, and As were below the quality standard. The presence of heavy metals content in cows that exceeds a warning threshold of awareness of the need to improve security. Key words: heavy metals, cows, final disposal facility
VARIASI JENIS KEMASAN DAN LAMA PENYIMPANAN PADA SUHU INGIN TERHADAP KADAR VITAMIN C DAN DAYA TERIMA JAM ROSELLA (Hibiscus sabdariffa) Dewi Kumalasari; Nurhidajah -
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

As a perishable commodity Rosella flower require treatment to extend the shelf life time, which is the processing, packaging and storage. Rosella processing became Jam can extend the shelf life time and add a variety of diversification rosella and value added of economic. The results do not affect the type of packaging toward vitamin C (P value 0.724),whereas storage can effect on vitamin C because p-value <0.05 (0.000).The longer of storage timeRosella Jam result inthe vitamin C concentration will decrease. Vitamin C concentration ranged between 61.36-38.03 mg%. Organoleptic test results: 10-day storage the preference panelists still high when compared to the 15 days of storage.
KADAR KALSIUM DAN FOSFOR DARAH PADA TIKUS YANG DIBERIKAN MOCAF TERFORTIFIKASI KALSIUM DARI CANGKANG TELUR AYAM RAS Wulandari Meikawati; Agus Suyanto
PROSIDING SEMINAR NASIONAL & INTERNASIONAL 2015: Prosiding Bidang MIPA dan Kesehatan The 2nd University Research Colloquium
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (82.191 KB)

Abstract

The most high calcium requirement occurs in adolescence than other age stages due to the rapid skeletal growth. The intake of calcium can be obtained from high-calcium foods or food ingredients that have been fortified with calcium. Mocaf is a product of flour from cassava (Manihot esculenta Crantz) is processed with the principle of modified cassava cell fermentation so that it has the color whiter than usual cassava flour and neutral flavor. Shell eggs is one of waste containing calcium is high enough, so that it can be used as fortifikan. This study aims to determine the levels of calcium and phosphorus in the blood of rats given standard feed ingredients coupled with mocaf fortified with calcium from the shells of eggs. Experimental animals divided into four, namely group 1 was given a standard feed (control group), group 2 was given a standard feed + mocaf fortified calcium from eggshell with a dose of 5%, group 3 was given a standard feed + mocaf fortified calcium from eggshell with a dose of 10% Group 4 was given the standard feed + CaCO3 at a dose of 5%. Treatment was given for 7 weeks. Blood sampling performed on the first and eighth week. The results showed the highest rates of blood calcium levels before treatment contained in the group 2 is 10.31 mg / dl and the lowest 9,78mg / dl in group 1. After the treatment is given the highest rates of blood calcium levels found in the group 3 is 12.04 mg / dl and the lowest 9.95 mg / dl in group 1. There is the effect of calcium on the eggshell of the blood calcium level, and there are differences in the level of calcium in the blood before and after treatment. There are differences in phosphorus levels before and after treatment, but there was no difference between treatment groups phosphorus levels.Keywords: Calcium, Phosphorus, Rats, MOCAF
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