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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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Penambahan Ekstrak Kulit Buah Naga terhadap Derajat Warna, Kadar Antosianin, Aktivitas Antioksidan dan Sifat Sensoris Cendol Ainul Hasanah; Nurrahman Nurrahman; Agus Suyatno
Jurnal Pangan dan Gizi Vol 12, No 1 (2022): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.12.1.2022.25-31

Abstract

Cendol is a food product whose basic ingredients are rice flour, tapioca flour and other additives such as water and food coloring. Dragon fruit waste, namely the skin contains antioxidant compounds and anthocyanins which can be used as natural dyes in cendol. In making cendol with the addition of dragon fruit peel extract, it can be an alternative food product that is good for health. The bioactive components in dragon fruit peel are expected to increase the functional properties of cendol dragon fruit peel extract. This study aims to determine the effect of adding dragon fruit peel extract to the degree of color, anthocyanin levels, antioxidant activity and sensory properties of cendol. The steps taken were starting from making dragon fruit peel extract, making cendol dragon fruit peel extract and then analyzing the degree of color, anthocyanin levels, antioxidant activity and sensory properties of cendol. The research method was experimental using a monofactor completely randomized design (CRD) with the addition of dragon fruit peel extract using four treatments (0, 5, 10 and 15%) and six replications resulting in 24 experimental units. The results showed that there was an effect on the degree of color, anthocyanin levels, antioxidant activity and sensory cendol with the addition of dragon fruit peel extract 15% with a score of 2.82. As for the degree of color is 78.23, anthocyanin is 259.07 mg/L and antioxidant activity is 39.70% RSA.
Karakteristik Kimia, Tensile Strength dan Sensoris Kulit Lumpia dengan Penambahan Tepung Kedelai Hitam. Dwi Yuliana Astriati; Nurrahman .; Muhammad Yusuf
Jurnal Pangan dan Gizi Vol 12, No 2 (2022): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.12.2.2022.55 - 66

Abstract

Black soybean is a food ingredient that has functional characteristics. Black soybeans have a relationship with health, namely in black soybeans contained anthocyanins and isoflavones. Black soybeans are a source of vegetable protein, each seed contains an average of 37% protein. The addition of black soybean flour to the spring roll skin is intended to increase the nutritional and functional value of the spring roll skin. The purpose of this study was to determine the effect of adding black soybean flour to protein content, antioxidant activity, tensile strength and sensory properties of spring roll skin. The independent variable used was the concentration variation of black soybean flour (0, 2, 4, and 6 percent) with 6 replications. The steps taken were starting with making spring roll skin with the addition of black soybean flour, then analysis was carried out on chemical characteristics (protein content and antioxidant activity), tensile strength and sensory quality (hedonic test and scoring test). The results showed that there was a significant effect of variations in the concentration of black soybean flour on protein content, antioxidant activity, tensile strength and sensory quality of spring roll skin. The conclusion of the research results of spring roll skin with black soybean flour concentration that is 6% concentration is the best treatment with the results of the analysis of protein content: 12.63%, antioxidant activity: 28.95 %RSA, tensile strength: 0.09N/mm2 and taste: 3,37 (somewhat like).
KARAKTERISTIK KIMIA DAN SENSORIS YOGHURT SARI KACANG MERAH DENGAN PENAMBAHAN SARI BUAH BIT Tri Suci Utami; Nurrahman Nurrahman; Wikanastri Hersoelistyorini
Jurnal Pangan dan Gizi Vol 13, No 1 (2023): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.13.1.2023.39-49

Abstract

Red beans have high levels of antioxidant compounds from the isoflavone, anthocyanin, and flavonoid groups. Utilizing red beans as a raw material for yogurt can increase its functional value. One alternative variation of yogurt to attract consumers is by adding beet juice. Beet juice has betalain compounds that are yellow, orange, red, and purple pigments as well as sources of antioxidants. The purpose of this study is to determine the effect of adding beet juice on the chemical and sensory characteristics of red bean yogurt. The research method used is Completely Randomized Design (CRD) single factor with 5 treatments and 5 replications. The research stages begin with the process of making red bean juice, making beet juice, and making yogurt. The addition of beet juice is carried out with varying amounts, namely 0%, 5%, 10%, 15%, and 20%. Analysis consisted of fiber content, antioxidant activity, total acid content, pH value, and sensory analysis. The results of this study indicate that the addition of beet juice has a significant effect on increasing fiber content by 8.53%, antioxidant activity by 29.96% RSA, total acid content by 0.957%, and decreasing pH value to 4.1. Adding beet juice also affects the level of preference for the color and taste of yogurt, but does not affect aroma and texture. The best treatment for red bean yogurt with the addition of beet juice determined based on sensory properties, fiber content, antioxidant activity, total acid content, and pH value; is yogurt with the addition of 15% beet juice
EVALUASI TINGKAT SANITASI, TOTAL MIKROBA DAN E. coli PADA PERALATAN MAKAN KANTIN SEKOLAH Suyanto, Agus; Nurrahman, Nurrahman; Najmatul Laila, Nadia
Jurnal Pangan dan Gizi Vol 14, No 2 (2024): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.14.2.2024.%p

Abstract

The canteen is one of the public infrastructures that functions as a place to sell food and drinks for students and school teachers. This study aims to evaluate the level of sanitation of school canteens with indicators of total microbes and Escherichia coli found on plates, glasses, and spoons and total microbes in the canteen air. The evaluation was carried out by comparing data before and after coaching canteen traders, including testing total microbe samples, namely Total Plate Count (TPC), E. coli testing, and testing the level of sanitation using the Good Processed Food Production Method (CPPOB) form. The results of the statistical test did not affect the total microbes of equipment and air but did affect the reduction of E. coli and the level of sanitation of the school canteen.
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