Article Per Year (5 Year)
p-Index From 2020 - 2025
0.23
P-Index
This Author published in this journals
All Journal JITEK (Jurnal Ilmiah Teknosains) Jurnal Ilmu Pangan dan Hasil Pertanian
Taufik Nor Hidayat
Universitas PGRI Semarang
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Mechanical Engineering Public Health Veterinary Other

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
PENGARUH PENGGUNAAN PEWARNA ALAMI TERHADAP MUTU FISIK MACARON OAT Lustika Eva Lusiana; Deby Andrianty; Taufik Nor Hidayat; Iffah Muflihati
JITEK (Jurnal Ilmiah Teknosains) Vol 7, No 1/Mei (2021): JiTek
Publisher : Universitas PGRI Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (792.076 KB) | DOI: 10.26877/jitek.v7i1/Mei.7724

Abstract

Macaron adalah kue sederhana yang biasanya terbuat dari putih telur, gula, dan tepung almond, dimana dua buah macaron ditengahnya diberikan isian. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan pewarna dari buah naga, labu kuning, dan daun suji sebagai pewarna alami terhadap mutu fisik macaron oat.  Metode analisis data yang digunakan yaitu metode RAL (Rancang Acak Lengkap), dengan 3 perlakuan pewarna alami yaitu pewarna dari buah naga, labu kuning dan daun suji. Berdasarkan hasil penelitian,  kadar air tertinggi yaitu penggunaan pewarna alami dari buah naga sebesar 15,68% sedangkan kadar air terendah yaitu kontrol sebesar 6,18%. Hasil sensoris yang paling disukai panelis pada uji hedonik yaitu parameter warna sampel daun suji. Uji deskriptif terbaik yaitu parameter rasa manis sampel kontrol.
Pembuatan Kopi dari Kulit Pisang Kepok (Musa paradisiaca Linn) dan Aktivitas Antioksidannya Allikha Bias Mentari; Siti Nur Kholisoh; Taufik Nor Hidayat; Umar Hafidz Asy'ari Hasbullah
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 3, No 1 (2019)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v3i1.3872

Abstract

Processing coffee from kepok banana peel is an option in diversifying food preparations and providing non-caffeine coffee. This study aims to study the characteristics of banana peel coffee based on fruit maturity and oven duration. In addition, it also analyzes total phenol and its antioxidant activity. The study design used a factorial randomized design with the first factor of fruit maturity (unripe and ripe) and the second factor of oven length (5, 10, and 15 minutes). Banana skin coffee has a yield ranging from 8.6 to 11.6%. Bulk density ranges from 0.43-0.48g/ml. Water content ranges from 3.9-6.39%. Ash content ranges from 0.92-6.79%. The content of phenol ranges from 0.6 to 2.46 mg PE/g. The coffee phenol content of ripe banana peel is larger than unripe. The longer oven increases the phenol content. IC50 and EC50 decrease with increasing phenol. The antioxidant activity of ripe banana peel coffee is larger than unripe
Co-Authors Allikha Bias Mentari Deby Andrianty Iffah Muflihati, Iffah Lustika Eva Lusiana Siti Nur Kholisoh Umar Hafidz Asy’ari Hasbullah, Umar Hafidz Asy’ari