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All Journal Jurnal Ilmu Pertanian Indonesia Jurnal Kesehatan Masyarakat ALCHEMY Jurnal Penelitian Kimia Jurnal Gizi dan Pangan Soedirman (JGPS) Jurnal Pendidikan Terbuka Dan Jarak Jauh Diseminasi : Jurnal Pengabdian kepada Masyarakat Journal of Food Technology and Health Food Scientia: Journal of Food Science and Technology Journal of Applied Agricultural Science and Technology Jurnal Teknologi dan Mutu Pangan Jurnal Sains, Teknologi dan Kesehatan
Athiefah Fauziyyah
Universitas Terbuka
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Education Electrical & Electronics Engineering Energy Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Medicine & Pharmacology Public Health

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Journal : Jurnal Teknologi dan Mutu Pangan

 1 
Pengaruh Ragi dan Lama Fermentasi Terhadap Mutu Kimia dan Organoleptik pada Tape Biji Barley Kurniasih, Lilis Risma; Fauziyyah, Athiefah
Jurnal Teknologi dan Mutu Pangan Vol 3 No 1 (2024): JTMP: Jurnal Teknologi dan Mutu Pangan
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/jtmp.v3i1.4287

Abstract

Tapai is one of Indonesia’s traditional foods, made from fermented carbohydrate-containing food materials such as cassava and sticky rice. Barley seeds are one of the food materials that are rarely utilized and contain carbohydrates so that they can be used as raw materials in making tape. The purpose of this study was to determine how the pH value, alcohol content and organoleptic quality of barley seed tape can be influenced by variations in yeast concentration and fermentation time during the processing process. The research method used was a complete randomized design (CRD) test with two variables: variations in yeast concentration (0.5 grams, 1.0 gram and 1.5 grams) and fermentation time (24 hours, 48 hours, and 72 hours). The results showed that different yeast concentrations significantly affected the pH value, alcohol content, and organoleptic quality of barley tape. Both pH value and organoleptic quality were significantly affected by the length of fermentation but had no effect on alcohol content. Barley seed tape with a yeast concentration of 0.5 grams and a fermentation time of 48 hours was the treatment combination most favored by panelists and had good tape quality. The research contributes to opening opportunities for diversification of traditional food ingredients that were previously rarely utilized.
Deteksi Kandungan DNA Babi dalam Produk Olahan Daging dengan Metode Real Time-Polymerase Chain Reaction: Detection the DNA Content of Pig in Processed Meat Products using the Real Time-Polymerase Chain Reaction Method Aditia, Kay Almira; Fauziyyah, Athiefah
Jurnal Teknologi dan Mutu Pangan Vol. 2 No. 1 (2023): JTMP: Jurnal Teknologi dan Mutu Pangan
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/jtmp.v2i1.3068

Abstract

Changes in the community's paradigm regarding food security, lifestyle, and consumption patterns healthy, and meeting the needs of animal protein makes the government realize it provision of processed meat products that are safe, healthy, whole and halal. Related problemsfood safety and halal in processed meat products, namely the addition of orsubstitution of pork and other ingredients containing pork components. This matter creates a sense of insecurity and public concern regarding religious beliefs, culture, and health problems. The research aims to determine the content of DNA pork in processed meat products, namely shredded, meatballs, beef burgers, and sausages with detecting the content of pig DNA and its derivative components, as well as knowing the performance of the kit reagent (mastermix) using the RT-PCR method or specific DNA amplification techniques species because it has fast analysis time, sensitivity, specificity, and accuracy tall. The processed meat product samples analyzed had an average concentration of DNA between 6.20 ng/µl – 126.47 ng/µl and the average DNA purity value (A260/280) between 1.754 – 1.891. The results of pig DNA detection by RT-PCR method showed that in samples of processed meat products did not detect pig DNA content supported by performance kit (mastermix) that works optimally. The increase in the curve only occurs in the positive control of extracted pork with a Ct value of 18.30 and a positive control from the kit with Ct value of 29.95.
Pengaruh Ragi dan Lama Fermentasi Terhadap Mutu Kimia dan Organoleptik pada Tape Biji Barley: Effect of Yeast Concentration and Fermentation Time on pH, Alcohol Content, and Organoleptic Quality of Barley Seed Tapai Kurniasih, Lilis Risma; Fauziyyah, Athiefah
Jurnal Teknologi dan Mutu Pangan Vol. 3 No. 1 (2024): JTMP: Jurnal Teknologi dan Mutu Pangan
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/jtmp.v3i1.4287

Abstract

Tapai is one of Indonesia’s traditional foods, made from fermented carbohydrate-containing food materials such as cassava and sticky rice. Barley seeds are one of the food materials that are rarely utilized and contain carbohydrates so that they can be used as raw materials in making tape. The purpose of this study was to determine how the pH value, alcohol content and organoleptic quality of barley seed tape can be influenced by variations in yeast concentration and fermentation time during the processing process. The research method used was a complete randomized design (CRD) test with two variables: variations in yeast concentration (0.5 grams, 1.0 gram and 1.5 grams) and fermentation time (24 hours, 48 hours, and 72 hours). The results showed that different yeast concentrations significantly affected the pH value, alcohol content, and organoleptic quality of barley tape. Both pH value and organoleptic quality were significantly affected by the length of fermentation but had no effect on alcohol content. Barley seed tape with a yeast concentration of 0.5 grams and a fermentation time of 48 hours was the treatment combination most favored by panelists and had good tape quality. The research contributes to opening opportunities for diversification of traditional food ingredients that were previously rarely utilized.
Co-Authors Aditia, Kay Almira Andi Febrisiantosa Dewi, Felicitas Lady Faustina Dini Nur Hakiki Eko Yuliastuti E.S Fahlevie, Riza Firmansyah, Angga Maulana Hermawan, Yudi Jambang, Nicolays Kurniasih, Lilis Risma Laila Rahmawati Lembek, Baby Amelia Lukman Hakim Mohamad Rajih Radiansyah Muhammad Luthfi Mutiara Ulfah Permadi, Selma Noor Rina Rismaya Setiyawan, Ahmad Iskandar Sri Wijanarti Sumarsih