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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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ANALISIS TOTAL MIKROBA, MUTU FISIK, DAN SENSORIS SIRUP KAWISTA DENGAN PENAMBAHAN KAYU SECANG Ambar Kusumawati; Agus Suyanto
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.13.1.2023.50-58

Abstract

The syrup is a beverage product made from a mixture of water and sugar with or without the addition of food additives that are allowed under applicable regulations. However, some syrup products use food additives such as preservatives that exceed the standard limits that have been allowed to reduce the quality of the syrup. Secang wood is known to be able to minimize microbial growth in syrup products. The purpose of this study is to determine the effect of the addition of secang wood on the total microbes, physical quality, and sensory quality of kawista (Feronia limonia) syrup. The experimental type of research method uses a factorial Complete Randomized Design (RAL), which consists of 1 factor 5 treatments, namely the concentration of secang wood 0, 5, 10, 15, and 20%. Each treatment was repeated 5 times so that 25 experimental units were obtained. The steps taken are starting with the process of making secang wood boiled water, then making kawista syrup with the addition of a concentration of secang wood. The results showed that there was an influence of the addition of secang wood on the total microbes, physical quality, and sensory (color, aroma, and viscosity) of kawista syrup. In addition, there is no effect of adding secang wood on the taste of kawista syrup. The best treatment was obtained from a concentration of 20% secang wood which produced total microbes (2,0 x 106 CFU/ml), pH (7.2), viscosity (12.14 mPa.S.), and hedonic quality (3,96).
Aplikasi Edible Coating Lidah Buaya pada Jamur Tiram dan Pengaruhnya terhadap Mutu Kimia, Fisik, dan Sensoris Selama Penyimpanan Alief Ababiel; Siti Aminah; Agus Suyanto
Jurnal Pangan dan Gizi Vol 13, No 2 (2023): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.13.2.2023.18-29

Abstract

Oyster mushroom is the most potential raw materials to be developed in Indonesia because it contains protein and high nutritional value. However, oyster mushrooms are easily wilted and rotten because they are still undergoing post-harvest metabolic and respiratory processes. Edible coating is a thin layer of edible material that has ability to replace the natural wax layer that is lost in post-harvest handling. The purpose of this research was to determine the effect of aloe vera edible coating application on oyster mushrooms to chemical, physical, and sensory characteristics during storage. The research method is an experimental type using a Completely Randomized Design (RAL) consisting of 1 factor 5 treatments, namely aloe vera gel concentrations of 0, 25, 50, 75, and 100%. The steps involved are making edible coatings and then coating oyster mushrooms with edible coating. The analysis of this research included analysis of protein content (Kjedahl method), moisture content (drying method), weight loss, texture, color, and sensory characteristics (hedonic quality). The results showed that there was an effect of edible coating application on the chemical, physical, and sensory qualities of oyster mushrooms during storage. Tests were carried out on the 1st and 4th days. The best treatment was obtained from 100% aloe vera gel concentration which produced an average protein content (2.965%), water content (17.221%), weight loss (21.553%), texture (0.845 mm), color degree (63.578), and quality. hedonic (4,3).
Physical, chemical, and sensory characteristics of pumpkin jam with porang flour addition Nur Rahman; Wan Ezie Adila; Lukman Hakim Safian; Sukes Lindaningsih; Septi Ana Purnamasari; Risma Nurul Azizah; Agus Suyanto; Wikanastri Hersoelistyorini; Nurhidajah Nurhidajah; Yunan Kholifatuddin Sya'di; Diode Yonata
AGROINTEK Vol 19, No 2 (2025)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v19i2.27417

Abstract

Food processing is a way to extend the shelf life of products. In Indonesia, pumpkin and porang orange tubers are abundantly available and underutilised, but they have the potential to be developed into a local food-based product. Diversifying processed pumpkin into jam is a functional food alternative with high nutritional value. Porang flour is a thickener in foods and beverages that can stabilise the gel structure. This study aimed to determine pumpkin jam's physical, chemical, and sensory characteristics after adding porang flour. The stages of making pumpkin jam begin with making pumpkin puree, first cooking, mixing, second cooking and checking pH, then analysing physical characteristics (total soluble solids, spreadability, viscosity, and colour), chemical analysis including water content, antioxidant activity, total phenols, vitamin E, crude fibre and sensory properties. Variations of porang flour addition to pumpkin jam were (0; 0.5; 1; 1.5; and 2%). The results showed that adding porang flour influenced the physical characteristics, antioxidant activity, total phenols, vitamin C, and crude fibre of pumpkin jam but had no effect on water content and vitamin E. Adding porang flour up to 2% gave a good taste of pumpkin jam.
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'di