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All Journal International Journal of Advances in Applied Sciences Jurnal Gizi dan Pangan Jurnal Teknologi Dan Industri Pangan Jurnal Pangan dan Gizi JURNAL GIZI INDONESIA Jurnal AGROTEKNOLOGI Animal Agricultural Journal Jurnal Ilmu dan Teknologi Hasil Ternak Jurnal Teknologi Pangan dan Gizi Jurnal Penelitian Pascapanen Pertanian Jurnal Peternakan Indonesia Jurnal Pangan dan Agroindustri Pro Food Jurnal Aplikasi Teknologi Pangan AcTion: Aceh Nutrition Journal Indonesian Journal of Chemistry Jurnal Teknologi & Industri Hasil Pertanian Jurnal Aplikasi Teknologi Pangan Journal of Applied Food Technology Agrisocionomics: Jurnal Sosial Ekonomi Pertanian Jurnal Sehat Mandiri Jurnal Teknologi Hasil Pertanian Jurnal Mutu Pangan : Indonesian Journal of Food Quality Journal of Telenursing (JOTING) Jurnal Aisyah : Jurnal Ilmu Kesehatan AGROMEDIA: Berkala Ilmiah Ilmu-ilmu Pertanian Jurnal Litbang Provinsi Jawa Tengah Jurnal Agro Dedikasi Masyarakat (JADM) Jurnal Teknologi Pangan Holistik Jurnal Kesehatan Advance Sustainable Science, Engineering and Technology (ASSET)
Anang M Legowo
Departemen Teknologi Pangan, Fakultas Peternakan Dan Pertanian, Universitas Diponegoro, Semarang
Agriculture, Biological Sciences & Forestry Humanities Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Nursing Physics Public Health Social Sciences Veterinary Other

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Journal : Jurnal Pangan dan Gizi

 1 
TOTAL ASAM, TOTAL YEAST, DAN PROFIL PROTEIN KEFIR SUSU KAMBING DENGAN PENAMBAHAN JENIS DAN KONSENTRASI GULA YANG BERBEDA Amanda Liana Aristya; Anang M. Legowo; Ahmad N. Al-Baarri
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

Research goat milk kefir with the addition of the type and concentration of sugar in different level have been conducted in order to analyze the effect and interaction of the two treatments on total acid, total yeast and protein profile of goat milk kefir. The experimental design was used the completely randomized design (CRD) factorial pattern consisting of 2 (two) factors, the first factor (A) is a type of sugar consists of 3 (three) types of treatment (white sugar, brown sugar and D-Psicose) and The second factor (B) is the concentration of sugar consists of 3 (three) standard treatment (4%, 6%, and 8%), each treatment performed repetitions for 3 (three) times. Data results of total acid and total yeast were analyzed using analysis of variance to determine the effect and treatment interaction, while data from the protein profiles was used descriptive analysis. If there is a significant effect of treatment, therefore, continued by Duncan's test Dual region to determine differences among treatments. The results showed that the treatment of sugar (granulated sugar, brown sugar, and D-Psicose), concentration (4%, 6%, and 8%) and the interaction between the two treatments has the affect significantly (p <0.05) to total acid and total goat milk kefir yeast. Types of proteins and the molecular weight of goat milk kefir with the addition of different types and concentrations of the lactoferrin (80kDa), Laktoferoksidase (70kDa), α-Casein (65kDa), and β-casein (45kDa).
EFEK PENAMBAHAN MINYAK KEDELAI TERHADAP KARAKTERISTIK ORGANOLEPTIK DAN KANDUNGAN OMEGA-6SUSU PASTEURISASI Angela Nitia Nefasa; Anang Mohamad Legowo; Ahmad Nimatullah Al-Baarri
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

The purpose of the study to determine the effect of the addition of soybean oil with different levels of the organoleptic characteristics and the effect of increased omega-6 content of pasteurized milk. Research material that is derived from cow's milk a cow shed in the Faculty of Animal Husbandry and Agriculture,  Diponegoro University and soybean oil from one of the markets in the city of Semarang. The addition of soybean oil into a fresh cow's milk, then pasteurized using LTLT (63oC, 30 min). The results showed the addition of soybean oil can increase the content of omega-6 in pasteurized milk. Signifcantly of the addition of soybean oil to the organoleptic odor, whereas taste and color are not significant. Increased levels of omega-6 highest in pasteurized milk obtained from the addition of soybean oil as much as 0.45% with ratio 3.2: 1. Increased levels of omega-6 still has not reached 4: 1. The addition of antioxidants in milk pasteurization aims to prevent oxidation. Feed silage tend to increase the risk of oxidation, the milk used should not be obtained from cows fed silage.
Karakteristik Fisik Santan Kelapa dengan Penambahan Emulsifier Biji Ketapang Yulindha Yulindha; Anang Mohamad Legowo; Nurwantoro Nurwantoro
Jurnal Pangan dan Gizi Vol 11, No 1 (2021): Kajian Pangan Dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.11.1.2021.1-14

Abstract

The purpose of this research was to determine the influence of the addition of ketapang seed emulsifier on the physical properties of coconut milk. Completely Randomized Design (CDR) with 4 treatments and 5 repetitions were used in this research. The addition of seed ketapang emulsifier with different concentrations of 0%, 0,5%, 1% and 2%. The data emulsion stability test were analyzed using descriptive analysis. The data of adhesiveness, viscosity, whiteness and pH value obtained were further processed by Analysis of Variance to determine the effect of treatment. If there was any significant effect of treatment then it was followed by Duncan’s Multiple Range Test. The result showed that the addition of ketapang seed emulsifier had an influence on emulsion stability as well as an influence (P < 0,05) on the adhesiveness, whiteness and pH value of coconut milk but there was no influence P > 0,05) on the viscocity. Overall, the seed ketapang emulsifier can increase emulsion stability and adhesiveness while the whiteness and pH value of coconut milk decreased. The best treatment based on all parameters was the addition of ketapang seed emulsifier 0,5% concentration.
Pengaruh Jenis Pengental terhadap Sifat Fisikokimia dan Hedonik Sirup Kulit Buah Kopi Arabika Annisa Peby Amalya; Anang Moh. Legowo; Afina Rahmani
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.13.1.2023.8-24

Abstract

Syrup is a concentrated sugar solution using High Fructose Syrup (HFS) type sugar or other invert sugar either with or without the addition of other permitted food additives. Making syrup has developed quite rapidly, one of which is by adding coffee berry skin. However, the heating process can reduce the antioxidant activity found in the skin of the coffee berry. The addition of binders can maintain the stability of the syrup, and can improve the thickness of the syrup to increase consumer preference for the texture of the resulting syrup. The purpose of this study was to determine the effect of different thickener treatments on antioxidant activity, pH, total dissolved solids (TDS), viscosity, and hedonic in arabica coffee skin syrup. The experimental design used in this study was a completely randomized design (CRD) with 4 treatments and 5 replications. The research began with the manufacture of coffee fruit skin extract, then continued with the manufacture of syrup with various treatments. The treatments given were various types of thickeners with P1 (control), P2 (0.3% guar gum), P3 (0.3% xanthan gum), and P4 (0.3% arabic gum). The results of this study indicated that coffee berry skin syrup with the addition of guar gum and xanthan gum thickeners had a significant effect (P<0.05) on antioxidant activity, total dissolved solids, viscosity, and hedonic color, texture, and overall, but had no effect significantly (P>0.05) on the pH and hedonic parameters of taste and aroma. Coffee fruit peel syrup with the addition of guar guar gum thickener has the best properties, namely moderate antioxidant activity (50.10%), sufficient viscosity (1.04 dPa.s), and also has a good taste, color, texture and overall. most liked.
Co-Authors Achmad Zulfa Juniarto Achmad Zulfa Juniarto Adriyan Pramono Afina Rahmani Agus Setiadi Ahmad Ni’matullah Al-Baarri Ahmad Ni’matullah Al-Baarri Ahmad Syauqy Ahmad Syauqy Ahmad Syauqy Ailsa Afra Mawarid Al-Baarri, Ahmad N. Al-Baarri, Ahmad Ni'matullah Albertus Carolus Dito Wratsongko Amalia Husna Septiani Amanda Liana Aristya Ananda, Azzahra Damia Angela Nitia Nefasa Anjani, Gemala Annisa Peby Amalya Antonius Hintono Anugrah Tamam Basroni Arganis, Lusida Mulia Arisa Puji Lestari Aryani, Yovita Astuti, Ayu Tri Baginda Iskandar Moeda Tampoebolon Bagus Fitriansyah Bhakti Etza Setiani Cecilia S Kristin Chindy Iswara Sembiring Cicilia Nuryati Cleopatra Hendria Dea Kumala Ardianti Dera Elva Junita Dewi Indah Sari Diah Rahma Suryani Diana Nur Afifah, Diana Nur Diana Nur Fitri Dika Intan Ayudiaswati Dita Desnasari Edward Kurnia Setiawan Limijadi Edward Kurnia Setiawan Limijadi, Edward Kurnia Setiawan Endang Mahati Endang Sutriswati Rahayu Etika Ratna Noer Evan Kaka Demasta Fahmi Arifan Ferdina Vera Kesuma Marfiyanti Fitria Ningrum Furkaniaty, Annisa Galuh Hayu Kinasih Gemala Anjani Hadipernata, Mulyana Handaruwulan, Azzahra Salsabila Handoko, Nisfa Rama Kamila Heni Rizqiati Heni Rizqiati Himawan Wahyu Pamungkas Indah Pratiwi Mahardita Santoso Indira Susi Nur Anisa Jatu Megantari Jeki Wibawanti Kamil, Rafli Kamil, Rafli Zulfa Kardina Enny Dian Kumalasari Karimah, Asma Khasanah, Siti Khuswatun Kheptin Mentary Farizha Kusmiyati Tjahjono Kusrahayu Kusrahayu Laili Izzati Lestari, Arisa Puji Lestari, Tiara Yunistha Lusida Mulia Arganis M T Fawaid M. Sulchan Malihatun, Ira Masykuri masykuri Maulana Yusuf Maulana Yusuf Mauly Nabia Susanto Mega Silvia Pratiwi Miskiyah & Wisn Agus Supriatna Somantri Miskiyah & Wisnu Broto Agus Supriatna Somantri Mochammad Dicky Zulkharisma Muflihatul Muniroh Muflihatul Muniroh Muhammad Thoriqul Fawaid Mukson Mukson Mukson Mukson Mukti, Naura Poetry Nadima Mulyana Hadipernata Mulyana Hadipernata Mulyana Hadipernata Mulyana Hadipernata Mulyani , Sri Nabila, Aulia Zalfa Nanik Hamidah Nashihatul Fuadah Natalia Putri Erva Simbolon Noor Wijayahadi Norhaslinda Arun Norhaslinda Arun Nur Amala Nurmasari Widyastuti Nurwantoro . Nurwantoro Nurwantoro Pangestika, Widia Purwoko, Agus Puspita, Diyan Ayu Putra Candra Nugraha Putra, Hega Bintang Pratama Putri, Deshinta Ramadhani Bastian Putri, Jessica Aryani Qatrunnada, Filzah Amanina Radia Juliasti Rahayu, Rizka Amalia Rahim Fajar Pangestu Rani Oktaviani Saraswati Rara Yurisha Trisnaningtyas Raya, Maxianus Kopong Rena Budiyatri restuning tri laksmi Rhema Nafiri Syalom Risfaheri Risfaheri Rita Miranda Rusmiadi, Zulfa Tiara Salsabila Sapto Pamungkas Sapto Pamungkas Sari Bema Ramdika Sari, Yuli Perwita Selma Noor Permadi Sembiring, Rinawati Seno, Khristophorus Heri Nugroho Hario Setya Budi Muhammad Abduh, Setya Budi Muhammad Setyabudi, Francis M.C. Sigit Setyoningsih Budirahayu Silviana Silviana Siska Agustina Dwi Haryanti Siti Fatimah-Muis Siti Susanti Siti Susanti Siti Susanti, Siti Soepardie , Sri Mulyani Sri Mulyani Sri Mulyani Sri Mulyani Suharso Suharso Suharso Suharso Suharso Suharso Suliasih Suliasih Suranto Moch Sayuthi Sutaryo Sutaryo Swastika Dewi Tisqa Rizky Quna Tri Utami Umar Santoso Wardhani, Febrianinta Wibawanti, Jeki Widia Pangestika Widia Pangestika Widia Pangetika Wildan Alfira Gusrianto Wisnu Broto Wisnu Broto Wisnu Broto Wisnu Broto Wulan Sumekar, Wulan Yoga Pratama Yoga Pratama Yoga Pratama Yora Nindita Yoyok Budi Pramono Yoyok Budi Pramono Yoyok Budi Pramono Yoyok Budi Pramono Yudhistira Denta Elygio Yudi Pranoto Yuli Rohidayah Yulian Dwi Anggraeni Puspa Handoko Yulindha Yulindha Zulfanita Zulfanita