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All Journal Jurnal Teknologi Dan Industri Pangan Jurnal Ilmu Pangan dan Hasil Pertanian JURNAL PERTANIAN JURNAL AGROINDUSTRI HALAL Jurnal Ilmiah Pangan Halal Karimah Tauhid
Intan Kusumaningrum
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Neuroscience Public Health Social Sciences Veterinary Other

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Journal : JURNAL PERTANIAN

 1 
JELLY EXTRACT DRINKING RED BIT Kusumaningrum, Intan; Novidahlia, Noli; Soraya, Dina Ayu
JURNAL PERTANIAN Vol 9, No 1 (2018): APRIL
Publisher : Universitas Djuanda Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (557.655 KB) | DOI: 10.30997/jp.v9i1.1150

Abstract

Beets are one of the most useful food ingredients. One of the benefits is to provide natural color in the manufacture of food products. The pigment present in the red bit is betasianin. Betasianin is a class of antioxidants. Drink jelly is a soft gel-shaped drink, generally jelly drinks have elastic properties but consistency or gel strength is weaker than jelly agar. This study aims to diversify food products from red bit beans.The research begins by making red beet extracts first, after which mixing all the ingredients of making jelly drinks. The experimental design used in this research is Completely Randomized Design with three treatment levels and two replications. Data analysis was processed by Kruskal Wallis and ANOVA. The treatments used were comparison of beets and water 1:10, comparison of beets and water 1: 12,5 and comparison of beets and water 1:15. Organoleptic tests used in the study were hedonic rank test and sensory quality test.The results showed that the treatment comparison of beets and water 1:15of  was selected jelly beverage based on hedonic test result by panelist. Chemical analysis of the selected product was then performed. Drink jelly comparison of beets and water 1:15 has antioxidant levels of 4.2 mg vit c / 100g sample, food fiber content of 14, 92%, and total sugar of 26.27%. 
JELLY EXTRACT DRINKING RED BIT Kusumaningrum, Intan; Novidahlia, Noli; Soraya, Dina Ayu
Jurnal Pertanian Vol. 9 No. 1 (2018): APRIL
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (557.655 KB) | DOI: 10.30997/jp.v9i1.1150

Abstract

Beets are one of the most useful food ingredients. One of the benefits is to provide natural color in the manufacture of food products. The pigment present in the red bit is betasianin. Betasianin is a class of antioxidants. Drink jelly is a soft gel-shaped drink, generally jelly drinks have elastic properties but consistency or gel strength is weaker than jelly agar. This study aims to diversify food products from red bit beans.The research begins by making red beet extracts first, after which mixing all the ingredients of making jelly drinks. The experimental design used in this research is Completely Randomized Design with three treatment levels and two replications. Data analysis was processed by Kruskal Wallis and ANOVA. The treatments used were comparison of beets and water 1:10, comparison of beets and water 1: 12,5 and comparison of beets and water 1:15. Organoleptic tests used in the study were hedonic rank test and sensory quality test.The results showed that the treatment comparison of beets and water 1:15of  was selected jelly beverage based on hedonic test result by panelist. Chemical analysis of the selected product was then performed. Drink jelly comparison of beets and water 1:15 has antioxidant levels of 4.2 mg vit c / 100g sample, food fiber content of 14, 92%, and total sugar of 26.27%. 
UTILIZATION OF LEMONGRASS EXTRACT (CYMBOPOGON CITRATUS) AGAINST THE ANTIOXIDANT CONTENT AND SENSORY PROPERTIES OF DARK CHOCOLATE PRODUCTS Pratiwy, Amelya Eka; Kusumaningrum, Intan; Aminullah, Aminullah
Jurnal Pertanian Vol. 10 No. 2 (2019): OKTOBER
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (503.349 KB) | DOI: 10.30997/jp.v10i2.1927

Abstract

The use of lemongrass extract on dark chocolate products is a diversification of processed chocolate products to increase the antioxidant content and sensory pofile. This research aims to study the effect of comparison chocolate and spice extracts, interaction chocolate and spice extracts comparison of lemongrass to antioxidant compounds and organoleptic characteristics, and to know the chemical properties of selected products. This study consisted of two phases: the first stage is to prepare lemongrass extract with the steam distillation method, the second stage is to make products that include chocolate melting, mixing and molding, then antioxidant tests and organoleptic to determine the selected products with quality sensory tasts and hedonic tests/preferences, chocolate product selected test chemical (moisture, ash, fat, protein, carbohydrate, and calories). The results of the study by testing the antioxidant different uses of chocolate on antioxidant components showed couverture chocolate types have a higher %inhibition compared to the chocolate kind of compound, the higher the addition of lemongrass extract, the higher antioxidant activity, in the organoleptic tests showed significantly different the parameters of aroma, taste and after taste, but not significantly different from the parameters of melt, interactions between different types of chocolate use, as well as the ratio of chocolate and lemongrass extract significantly influence antioxidant activity, but do not significantly affect organoleptic test results, couverture chocolate products with the addition of 0.3% spice extract are declared as selected products with antioxidant activity of 83.594%, 1.41% moisture, 1.04% ash, 20.96% fat, 3.40% protein content, 73.19% carbohydrates and total calories 495 kcal/100 grams.
PENGARUH LOGO HALAL DAN KESADARAN HALAL TERHADAP PREFERENSI KONSUMEN PRODUK NUGGET AYAM DI CIAWI BOGOR Kusumaningrum, Intan; Apriliana, Riyanda; Hutami, Rosy; Riski Hapsari, Distya
Jurnal Pertanian Vol. 12 No. 1 (2021): APRIL
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jp.v12i1.4226

Abstract

Halal telah menjadi gaya hidup konsumen muslim di dunia. Seiring meningkatnya populasi muslim, kesadaran untuk mengonsumsi makanan halal juga meningkat. Penelitian ini bertujuan untuk mengetahui bagaimana pengaruh logo halal dan kesadaran halal terhadap preferensi konsumen pada produk nugget ayam di Ciawi, Bogor. Pengumpulan data dilakukan menggunakan angket kuesioner yang diisi oleh 100 responden dan dipilih melalui metode purposive sampling. Analisis data menggunakan analisis deskriptif kuantitatif dan analisis linear berganda. Seluruh analisis data statistika dilakukan menggunakan SPSS 22. Kemudian, penelitian dilanjutkan dengan menguji boraks dan formalin secara kualitatif untuk 12 sampel nugget ayam yang dijual di sekitar wilayah Ciawi, Bogor. Hasil penelitian menunjukan pada uji pengaruh parsial variabel logo halal dan variabel kesadaran halal berpengaruh positif terhadap variabel preferensi konsumen. Uji simultan menyimpulkan pengaruh logo halal dan kesadaran halal terhadap preferensi konsumen secara positif terbukti signifikan mempengaruhi preferensi konsumen. Pengaruh yang diberikan yaitu sebesar 47%, hasil tersebut diperoleh dari nila R square. Berdasarkan hasil uji kandungan boraks dan formalin, dari 12 sampel yang telah diteliti menunjukan bahwa tidak ada nugget yang mengandung Boraks dan formalin.
Co-Authors - Misnawi Afiani, Eneus Risty Nur Aisyah Intan Pamela Aji Jumiono Aminullah Aminullah, Aminullah Anisyah, Yuni Nur Apriliana, Riyanda Arahmah, Siti Anissa Ariza Budi Tunjung Sari Arti Hastuti Balqis, Lily Siti C Hanny Wijaya Caesandra Indah Arlina Dafazi, Muhamad Deti Nirmala Distya Riski Hapsari Eka Fitri, Zusi Eliska, Arshyla Fahriza, Muhammad Nur Faridah Handayasari Fauziah, Putri Nurul Feri Kusnandar Fitri Yani Fitrilia, Tiana Guna Wibawa, Sultan Gusrani, Salsabila Syifa Gusti, Muhammad Barkah Hamliyatun Najah Handayani, Delis Hastuti, Arti Izzatu Rahmah, Afifah Juanda, Dede Kurniawan, M. Fakih Lia Amalia Lia Amelia Lia Amelia Lidiyani, Nurfitri Mardiah Muhammad Rifqi Mulya, Sahnur Muthiatulmillah, Siti Najah, Hamliyatun Nirmala, Deti Noli Novidahlia Nurlaela, Raden Siti Nurrohmah, Shadiah Pamela, Aisyah Intan Pertiwi, Inno Ariska Puspa Pertiwi, Sri Rejeki Retna Pratiwi, Sri Rejeki Retna Pratiwy, Amelya Eka Primaviera, Ellyvia Puspitasari, Sri Dewi Putri Damayanti, Anisha Putri Nurul Fauziah Ramadhan, Muhamad Fauzi Refliana, Rana Rejeki Retna Pertiwi, Sri Rianto, Rahayu Pratiwi Budi Riski Hapsari , Distya Rosy Hutami Shaffira, Sania Zulfa Siti Aminah Siti Nurhalimah Soraya, Dina Ayu Soraya, Dina Ayu Sri Rejeki Retna Pertiwi Suprayatmi, Mira - Titi Rohmayanti Tri Ayu Anjani Triyassari, Fiola Utama, Nadia Widyananda, Anisya Wulandari Putri, Risni