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All Journal Jurnal Pangan dan Gizi JURNAL GIZI INDONESIA Agrointek agriTECH AGRISAINTIFIKA Jurnal Ilmu-ilmu Pertanian Jurnal Aplikasi Teknologi Pangan AGRITEKNO, Jurnal Teknologi Pertanian Jurnal Surya Masyarakat JUTIS : Jurnal Teknik Informatika Andragogi: Jurnal Pendidikan Islam dan Manajemen Pendidikan Islam Jurnal Surya Masyarakat Edible : Jedb JURNAL INOVASI DAN PENGABDIAN MASYARAKAT INDONESIA Jurnal Pengabdian Masyarakat Teknologi Pertanian Ekalaya: Jurnal Pengabdian Kepada Masyarakat Indonesia Jurnal Manajemen Sistem Informasi Buletin Pengabdian AMNESIA (JURNAL MANAJEMEN SUMBER DAYA MANUSIA) Prosiding Seminar Nasional Unimus Jurnal Wicara Desa
Nurrahman Nurrahman
Program Studi S1 Teknologi Pangan Universitas Muhammadiyah Semarang
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Nursing Public Health Social Sciences Other

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Journal : Jurnal Pangan dan Gizi

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SIFAT SENSORIS TEMPE KEDELAI HITAM DENGAN VARIASI PENAMBAHAN KECAMBAH DAN LAMA INKUBASI Iis Istiqomah; Nurrahman Nurrahman; Nurhidajah Nurhidajah
Jurnal Pangan dan Gizi Vol 8, No 2 (2018): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.8.2.2018.70-81

Abstract

The quality of tempe of black soybean sprouts is infl uenced by raw materials, processing and type of inoculum used. Black soybeans can be used as raw material for making tempe that has quality like tempe made from yellow soybeans. This research aims to know the influence of black soybean sprouts and incubation toward the level of fiber, compactness, color, smell and taste of black soybeans tempe. The methods of Complete Randomized Design (RAL) Factorial which used in the research. The stages done black soybean sprouts in germination time during 18 hours, making of tempe was added of black soybean sprouts (0, 10, 20, 30 and 40 percent) and incubation time of tempe making (30, 36 and 42 hours) which used in the research. The test conducted was sensory characteristic (compactness, color, smell and taste). The result shows the interaction between the addition of black soybean sprouts and incubation time were given a very real influence toward the levels of compactness, color and the smell in tempe. The best treatment was added 30 percent of black soybean sprouts in incubation time during 36 hours.
Karakteristik Kimia dan Organoleptik Abon Jamur Tiram Berdasarkan Jenis Kemasan dan Lama Penyimpanan Guntur Prasetyo; Nurhidajah Nurhidajah; Nurrahman Nurrahman
Jurnal Pangan dan Gizi Vol 8, No 1 (2018): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.8.1.2018.22-41

Abstract

Oyster mushroom (Pleurotus ostreatus) is one of the popular mushroom, It tastes delicious and full of nutrients, high protein and low fat. Oyster mushrooms are easily damaged because moisture content high enough around IU 86,6% by understanding the content. Iit is necessary to prolong the process of keeping the oyster mushroom. The processing of oyster mushrooms into oyster mushrooms floss. This research aims to know the influence of the type of packaging and retention levels of TBA, moisture content, and the organoleptic of oyster mushrooms. This study used a randomized complete design of factorial which is composed of two factors, the first factor is the type of packaging Polypropilen (PP) and Polyetilen (PE) with a thickness of 0,5 mm  and long storage (0 days, 10 days, 20 days and 30 days) in room temperature. The results of statistical tests obtained that kind of old packaging and storage has no effect to the levels of TBA, moisture content, and organoleptic. Level of oyster mushroom floss’s TBA at the end of saving times on packaging of PP is 1,737 mg malonaldehid/kg of  sample and PE 1,420 mg malonaldehid/kg of samples. The values are still under the SNI 01-2352-1991. Moisture content of oyster mushrooms floss on the end saving times on packaging of PP is 1,169% and PE 1,157%. These values are still under the SNI 01-3707-1995. Organoleptic results until 30 days showed not influence of flavours, texture and taste. Oyster mushrooms floss has attracts  tastes, dry textures a bit crispy and taste good.
AKTIVITAS ANTIOKSIDAN DAN SIFAT SENSORIS TEH CELUP CAMPURAN BUNGA KECOMBRANG, DAUN MINT DAN DAUN STEVIA. Katrien Arumsari; siti aminah; nurrahman nurrahman
Jurnal Pangan dan Gizi Vol 9, No 2 (2019): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.9.2.2019.79-93

Abstract

Tea is a functional drink that widely used and developed for health purposes. The alternative ingredients for tea making are from plants such as flowers, leaves, skin, fruit, and roots. Teabags,which made from kecombrang flower, mint leaves, and stevia leaves, potentially used as functional drinks,considering the total phenol content and antioxidant activity in each ingredients. The aims of this research is to obtain tea products which contain high total phenol and antioxidant activity with optimum acceptability from kecombrang flower and mint leaves formulations. This study uses a randomized 1:1 ratio design of kecombrang flower : mint leaves, with 5 formulation:(0.4: 1.6), (0.7: 1.3), (1: 1), (1.3: 0.7) and (1.6: 0.4), to obtain the datas of Total Phenol Levels, Antioxidant Activities and Sensory characteristic of the tea. The results shows that there is significant effect on total phenol content and antioxidant activity. It results that F1 formulation has the highest amount of total phenol which is 13.907 mg as.galat / 100 mL as well as the highest antioxidant activity which is 68.84% RSA. Sensory testing produces teas with a similar color, while the taste and scent are significantly different
Pengaruh Penambahan Maizena Terhadap Kadar ΒetaKaroten, Aktivitas Antioksidan Dan Sifat Organoleptik Sup Labu Kuning Instan Dian Eka Rahma Yulianti; Nurrahman Nurrahman; Wikanastri Hersoelistyorini
Jurnal Pangan dan Gizi Vol 10, No 2 (2020): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.10.2.2020.61-72

Abstract

Yellow pumpkin is one of the agricultural products that contain beta-carotene and high antioxidant compounds so it is good for body health. Pumpkin processed into Instant yellow pumpkin soup with added cornstarch and set flour formulation Maize is the best for instant soup. The purpose of this study was to determine the effect of maize addition to beta-carotene levels, antioxidant activity and organoleptic instant yellow pumpkin soup. The factor of this research is the addition treatment cornstarch (0%, 2%, 4%, 6%). Tests carried out are beta-carotene levels, antioxidant activity, and organoleptic (color, aroma, taste, texture). Results research that has been done, obtained the best levels of antioxidants (12.90%) in the sub pumpkin instant yellow with the addition of cornstarch 4%, the best content of beta-carotene (43.20 ppm) in the instant yellow pumpkin sub with the addition of 4% cornstarch, and organoleptic properties (color, aroma, taste, and texture with a degree of liking) best on the yellow pumpkin sub instant with the addition of cornstarch 4%. Moisture content of 10.45%, ash content of 1.12%, 6.72% protein content, 11.01% fat content, 16.16% fiber content, and total carbohydrate by 54.54%.
Total Mikroba, Kekenyalan, dan Sifat Sensori Tahu Putih Berdasakan Perbedaan Lama Perendaman dalam Larutan Belimbing Wuluh Reza Maulana; Nurrahman Nurrahman; Agus Suyanto
Jurnal Pangan dan Gizi Vol 11, No 2 (2021): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.11.2.2021.142-150

Abstract

White tofu is one type of tofu that is often consumed by the people of Indonesia. The process of making white tofu in Indonesia is generally still manual. White tofu has complete nutritional content so it is very easy to be contaminated by microbes. Microbial growth can be inhibited by using various methods, one of which is by giving a liquid with a low pH (acid) or by using flavonoid compounds, saponins, tannins and alkaloids. These compounds are contained in starfruit fruit so that it can be used to reduce the total microbes in white tofu. The value of the total number of plates that are safe in tofu according to the Food and Agriculture Organization is 1 x106 colon /gram. The general objective of the study was to determine the inhibition of starfruit solution against microbial growth, elasticity and sensory of white tofu. When immersion with star fruit solution concentration of 15% is 0, 2, 4, 6, and 8 hours. White tofu analyzed total microbial, elasticity, and sensory properties. The treatment has an influence on the total microbial, elasticity and sensory properties with the best value of 3.3 x105 colonies, elasticity 365.018 gf/mm or 3.577 N mm, and the average sensory test value of 3.05. The conclusion of the study of white tofu immersion with 15% starfruit solution showed a real difference, so that the best immersion treatment was immersion treatment for 4 hours.
Pengaruh Lama Perkecambahan Terhadap Rendemen, Kadar Antosianin, Vitamin E dan Aktivitas Antioksidan Kecambah Kedelai Hitam Siti Asropah; Nurrahman Nurrahman; Wikanastri Hersoelistyorini
Jurnal Pangan dan Gizi Vol 9, No 1 (2019): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.9.1.2019.39-52

Abstract

Germination process can increase the nutritional value and functional properties that exist in the grain. Black soybeans contains anthocyanin, vitamin E and antioxidant activity that is beneficial to health. This study aims to determine the effect of long germination on rendement, anthocyanin, vitamin E levels and antioxidant activity on black soybean sprouts. Preliminary studies includes optimalization the length of germination and characterization of black soybean seeds. The main research includes physical and chemical analysis of rendement measurement, anthocyanin content, vitamin E content and antioxidant activity.  Then, analysis of proximate content on black soybean sprouts best result from long treatment of germination. The data measurement of black soybeans sprouts was obtained a digital scales and spectrophotometer UV-Vis. The results showed that (1) The germination has an effect on rendement, anthocyanin, vitamin E levels and antioxidant activity on black soybean sprouts. (2) In 40 hours long germination treatment showed anthocyanin level (91.84 mg / 10 g) and antioxidant activity (24.51% RSA) has the highest value. (3) The longer of germination has higher value on rendement percentage and vitamin E content.
SIFAT KIMIA DAN ORGANOLEPTIK TELUR ASIN MEDIA ABU SERABUT KELAPA DENGAN PERBEDAAN LAMA PENYIMPANAN Onny Cahyasari; wikanastri hersoelistyorini; nurrahman nurrahman
Jurnal Pangan dan Gizi Vol 9, No 2 (2019): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.9.2.2019.41-53

Abstract

Eggs are easily damaged foodstuffs. Salting is one way to minimize damage and maintain storage. Salting generally uses NaCl salt for curing. In this study salting is done by utilizing the salt content of KCl in coconut fiber ash. This study aims to analyze the Total Volatile Nitrogen (TVN), rancidity (TBA) and organoleptic of salted eggs coconut fiber ash in during storage. This study used a Completely Randomized Design of One factor, with four different storage periods; 0 week storage, 1st week storage, 2nd week storage, and 3rd week storage were analyzed TVN (Total Volatile Nitrogen), TBA (Thiobarbituric Acid) and organoleptic properties (hedonic quality). Data on TVN and TBA were analyzed using ANOVA while organoleptic was analyzed using Friedmen test. The highest result of TVN at 3rd week was 1,902 mg / 100g and the highest TBA result also at 3rd week was 7.8 mg / kg of material. TVN and TBA results were noticeable differences during storage. The longer stored then the TVN and TBA levels will increase. The organoleptic test produces salted eggs with color, aroma, texture that were not significantly different during storage and taste that was getting salty during storage. Based on the results of organoleptic test, salted eggs of coconut fiber ash were still acceptable until 3rd week.
SIFAT FISIK, SIFAT ORGANOLEPTIK DAN AKTIVITAS ANTIOKSIDAN SUSU BUBUK KEDELAI HITAM BERDASARKAN KONSENTRASI TWEEN 80 Riska Ciptasari; Nurrahman Nurrahman
Jurnal Pangan dan Gizi Vol 10, No 1 (2020): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.10.1.2020.49-63

Abstract

Soy milk is one alternative to cow's milk for lactusa intolerance patients. The utilization of black soy less is attention and not as popular as yellow soybean because of the color that is less interesting. Another alternative in the processing of milk is the manufacture of milk powder. Processing of instant soy milk powder using foam-mat drying method required addition of filler material ie maltodextrin and Tween 80. With the addition of proper Tween 80 concentration expected to produce more stable milk powder. The general purpose of this research is to know the effect of Tween 80 concentration variation on physical properties, organoleptic properties and antioxidant activity of black soybean milk powder. Experimental method of experimental type using Completely Randomized Design (RAL) monofactor with Factor addition of Tween 80 concentration (0, 0,25, 0,5, 0,75 and 1 percent). The product analyzed physical properties (water absorption, moisture content, solubility and settling rate), organoleptic properties and antioxidant activity. The best result of antioxidant activity was 33,70% RSA at concentration 0,25%, water absorption 2,77 ml / g at concentration 0,25%, water content, 8,98% at concentration 0,25%, solubility 84,435% at a concentration of 0.75% and a precipitation rate of 10 s at a concentration of 0.25%. While the best organoleptic test is at concentration 0.25%. The conclusions of the research on black soybean milk powder with the addition of Tween 80 concentration showed a real difference for each test conducted where black soybean milk powder with the addition of Tween 80 0.25% concentration was the best treatment.
Pengaruh Penggunaan Sisik Ikan Bandeng Terhadap Kadar Kalsium, Daya Kembang dan Organoleptik Camilan Stick Chairunnisa Nur Aulia Fajari; Muh Yusuf; nurrahman nurrahman
Jurnal Pangan dan Gizi Vol 9, No 1 (2019): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.9.1.2019.65-73

Abstract

Stick is snack which favoured by society but lack of nutrition content, especially mineral calcium, then needed an other materials to completed it with the addition of Chanos fish scales fluor. The general purposed of this research was to determined the effect of used Chanos fish scales to calcium levels, swell strength and organoleptic of stick snack. The method of this research is experiments methods used completely randomized design (RAL) monofaktorial by a factor variation of addition 0%, 1%, 2%, 3%, 4% and 5%. Statistical analysis showed an influence from the addition of fish scales fluor to calcium levels and organoleptic that showed from p value <0,05, but no influenced on the swell strength. The best treatment of this research are 3% additional of fish scales with calcium levels 0,38%, swell strength value 1,375%, quality scale value 3,675 and hedonic value 2,83. The conclution of this research are more higher percentage additional of Chanos fish scales will increase calcium level and hedonic value but degraded the quality scale value.
Pemanfaatan Sari Kulit Buah Naga sebagai Upaya Peningkatan Nilai Fisik dan Sensori pada Permen Jelly Sari Tempe Siswi Sekar Sari; Nurrahman Nurrahman; Nurhidajah Nurhidajah
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.11.1.2021.60-72

Abstract

Dragon fruit skin is organic waste which has high content of vitamin C, pectin and anthocyanin and can be used as raw material for making jelly candy because pectin is one of the gelling agent and anthocyanin is a natural dye that can make sari tempe jelly candy more interesting. The aim of this research is to determine the effect of adding the dragon fruit peels extract(10,20,30, and 40%),  towards the dissolved solids, elasticity, antioxidant activity, and sensory properties in jelly candies from extract of tempe.Then, there was physical testing (the amount of dissolved solids and elasticity), and sensory properties (aroma, taste, color, and texture). The result of the research showed that the addition of the concentration of dragon fruit skin extract on jelly candies of tempe extract had very significant effect on dissolved solids, elastisity, color, and texture, but there were not significantly different from aroma and its taste. The best treatment was in the addition of 40% extract of dragon fruit skin.
Co-Authors ABD Aziz, ABD Adawiyah, Hafizah Sa’datul AFIF, NUR Agus Suyanto Agus Suyanto Agus Suyatno Ali Rosidi Cahyati, Anissa I Chairunnisa Nur Aulia Fajari Dewi, Tiara Arista Dian Eka Rahma Yulianti Diasari, Nur Reta Diode Yonata Donal Devi Amdanata Dwi Yuliana Astriati Endang , Hety Kus Ernawati, Nindi Fandhi Adi Wardoyo Guntur Prasetyo Hapsari Sulistya Kusuma Harman , Muafira Hilyatuzzahrah, Fadhilah Iis Istiqomah Istiqomah, Iis Katrien Arumsari Klarisa, Ica Maghfiroh, Rahmi Naily Mariyam Mariyam Marlina Marlina Muh Yusuf Muhamad Haripin, Muhamad Muhammad Yusuf Muhammad Yusuf Mustikarini, Dita Mutmainnah Mutmainnah Najmatul Laila, Nadia Nurcahyono Nurcahyono, Nurcahyono Nurfaidah Nurfaidah Nurhidajah - Onny Cahyasari Retno Murwani Reza Maulana Riska Ciptasari Sabriana, Dona Sari, Mei Wulan Sarjono Sarjono, Sarjono Sasmita , Yuda Wisnu Setia Iriyanto Sholehatun , Syaputri Siswi Sekar Sari Siti Aminah Siti Aminah Siti Aminah Siti Asropah Stalis Norma Ethica Sufiati Bintanah Sukowiyono Sukowiyono Sya’di, Yunan Kholifatuddin Teguh Supriyono Tri Suci Utami Tsuraya, Hasna Atika Wikanastri Hersoelistyorini Wikanastri Hersoelistyorini Wikanastri Hersoelistyorini Wulandari Meikawati