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All Journal Jurnal Pangan dan Gizi Jurnal AGROTEKNOLOGI Jurnal Teknologi Pangan dan Gizi Biota: Jurnal Ilmiah Ilmu-Ilmu Hayati Agrointek Journal of Food and Life Sciences Jurnal Teknologi Pertanian agriTECH Jurnal Sains dan Teknologi Pangan Jurnal Ilmu Pangan dan Hasil Pertanian Pro Food JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) Jurnal Teknologi Pangan dan Hasil Pertanian FaST : Jurnal Sains dan Teknologi Journal of Applied Food Technology TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Amerta Nutrition Jurnal Teknologi Pertanian Andalas Jurnal Teknologi Hasil Pertanian Pasundan Food Technology Journal (PFTJ) SEMAR Muhammadiyah Journal of Nutrition and Food Science (MJNF)
Pranata, Fransiscus Sinung
Universitas Atma Jaya Yogyakarta
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Education Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Journal : Jurnal AGROTEKNOLOGI

 1 
PENINGKATAN NILAI GIZI PRODUK PANGAN DENGAN PENAMBAHAN BUBUK DAUN KELOR (Moringa oleifera): REVIEW Clarita Angelina; Yuliana Reni Swasti; Franciscus Sinung Pranata
JURNAL AGROTEKNOLOGI Vol 15 No 01 (2021)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/j-agt.v15i01.22089

Abstract

In several countries, moringa leaves are starting to be widely used in food products as an alternative to overcome malnutrition. Malnutrition occurs due to a lack of energy and protein balance which disrupt human physiological function. The lack of micronutrient intakes, such as vitamin A, iron, and zinc, can also cause malnutrition. Moringa oleifera is referred to as the most economical tree. Almost every part of the tree contains abundant nutrients and plays an important role in meeting human nutritional needs. Moringa leaves contain high protein, vitamins, and minerals, to be used as an alternative to overcome nutritional problems. Various studies have concluded that moringa leaves can be used in food products. This review aims to determine the use of moringa leaves to increase the nutritional content in food products. The addition of moringa leaf powder causes a significant increase in protein, fiber, and mineral content in several food products. The addition of moringa leaf powder with the highest concentration resulted in the best increase in protein, fat, fiber, and mineral content in several food products. However, the acceptable concentration of moringa leaf powder addition is not more than 5%. Keywords: mineral content, moringa leaf, nutrient
PENINGKATAN KUALITAS COOKIES DENGAN PENAMBAHAN MINYAK ATSIRI BUNGA KECOMBRANG (Etlingera elatior) Ivan Pratama Hartoyo; Franciscus Sinung Pranata; Yuliana Reni Swasti
JURNAL AGROTEKNOLOGI Vol 16 No 01 (2022)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/j-agt.v16i01.22090

Abstract

Antioxidants are compounds that can inhibit or slow down oxidative damage due to free radicals. Torch ginger flower (also known as kecombrang flower in Indonesia) essential oil has antioxidant activity values ranging from 61.61-83.17%. This study aim to determine the concentration of torch ginger flower essential oil (Etlingera elatior) in cookies and to improve the chemical and microbiological qualities of cookies. Torch ginger flowers are cut into pieces and then distilled. The stage of adding torch ginger flowers essential oil was carried out according to the experimental design namely P (100: 0), Q (100: 0.1), R (100: 0.2), S (100: 0.3). The observation parameters in this study were proximate, antioxidant activity, and microbiological (total plate count) parameters. Data processing was carried out in a completely randomized design (CRD) based on data from observations of the test parameters with three repetitions. The result of study showed that the cookies with the addition of torch ginger flower essential oil had moisture content of 4.50-5.11%, ash content of 0.80-1.05%, fat content of 20.68-22.45%, protein content of 6.88-7.95%, carbohydrate content of 63.85-65.30%, antioxidant activity of 55.45-70.78%, the total plate count (bacteria, mold, and yeast) about <10 colonies/g. Keywords: antioxidants, cookies, torch ginger flower
Kualitas Es Krim dengan Kombinasi Penambahan Ekstrak Tulang Ikan Patin Jambal (Pangasius djambal) dan Ekstrak Kacang Gude (Cajanus cajan): Quality of Ice Cream with a Combination of Jambal Catfish (Pangasius djambal) Bone Extract and Pigeon Pea Bean (Cajanus cajan) Extract Putra, Libertus Anggit Martini Lunggono; Swasti, Yuliana Reni; Pranata, Franciscus Sinung
JURNAL AGROTEKNOLOGI Vol. 18 No. 2 (2024)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/j-agt.v18i2.37380

Abstract

Ice cream is a frozen food processed using a stabilizer, fat milk, and protein. It has a soft texture that can survive at room temperature. The bones of jambal catfish (Pangasius djambal) have collagen fibers, which are used to make gelatin as a stabilizer and emulsifier; gude or pigeon pea beans (Cajanus cajan) contain high protein that can be used to improve the quality of protein in ice cream. This research was conducted to determine the quality of ice cream with jambal catfish bone extract and pigeon pea bean extract added, which was seen from a chemical, physical, and microbiological point of view, as well as the acceptability of ice cream for consumption, besides this research also determine the right combination of using jambal catfish bone extract as a stabilizer to replace carboxy methyl cellulose (CMC) and pigeon pea bean extract in improving the quality of ice cream. This research was conducted using a completely randomized design (CRD) with 4 combination treatments of adding jambal catfish bone extract and pigeon pea bean extract i.e., 0:0% (control/K), 0.25:50% (A); 0.5:50% (B) and 0.75:75% (C). The results showed that the best quality of ice cream by the addition of 0.5% jambal catfish bone and 50% pigeon pea bean extract (B) with the protein content of 5.95%, lipid content of 17.48%, total solid of 22.39%, overrun value of 68.00%, melting rate value of 16.95%, total microbes (total plate count) of 2.46 log10 colony/gram, and negative of Salmonella sp. This research is beneficial in replacing synthetic emulsifiers and stabilizers with natural ingredients and increasing the use of plant-based ingredients to increase ice cream protein. Keywords: collagen bone, emulsifier, ice cream, pigeon pea bean extract, stabilizer
Co-Authors Agatha, Prima Novi Aida, Yuniarti Alvina, Devi Anisa Safira Kusuma Wardani Anita Gunawan Anna Julie Chandra Priharyanto Atmodjo, P. Kianto Boy Rahardjo Sidharta Cahyanto, Martinus Dwi Clarissa Hanjaya Clarita Angelina Coritama, Claudia Ekawati Purwijantiningsih, Ekawati Engko, Sara Putri F. Nindita Apiliani Putri Febriani, Yunisha Gisela Dian Prasetyani Hariyanto, Sapto Eko Haryo Sukamdani Ivan Pratama Hartoyo Junior, Bekerpin Khilda Azka Krisnani, Fransisca Maria L.M. Ekawati Purwijantiningsih Leonard, Patricia Leonie Margaretha Widya Pangestika Liya Hertanti, Beatrik Maria Sekar Kinanthi Medi Rambu Kareri Emu Oktaviani, Cecilia Anis Oktaviani, Yustina Wanda Dwi Pakalla, Veronika Nersy Paksi Mantara, Crispinus Devico Paramita, Brigitta Laksmi Paramita, Intan Diah Purwijantiningsih , Ekawati Purwijantiningsih, L. M. Ekawati Putra, Libertus Anggit Martini Lunggono Putri, Agatha Dewinta Anesthi Putri, Cindy Yong Kurnia Reni Swasti, Yuliana Saputra, Dian Ariani Setyasih, Martina Sidharta, B. R. Siedharta, Alexander Ryu Souisa, George M. Sudigdo, Parceline Nathalie Sugianto, Emanuella Priscilia Swasti, Yuliana Reni Tarudea, Gisela Cita Wijoyo, Arif Windyasari, Alexandra Paska Selma Yuliana Rani Swasti Yuliana Reni Swasti Zefanya Agatha Chandra