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All Journal agriTECH Jurnal Gizi dan Pangan Soedirman (JGPS) Jurnal Ilmiah Pangan Halal Nutrition Scientific Journal
Faturochman, Hadi Yusuf
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Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Education Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Medicine & Pharmacology Public Health Other

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Impact of storage and processing on vitamin c in fresh vegetables Amalia, Nirmala; Afifah, Suci Nur; Hidayat, Atmajaya Nur; Setiawan, Wayan; Budiarti, Erri Erlita; Maerani, Maerani; Faturochman, Hadi Yusuf
Nutrition Scientific Journal Vol 4, No 1 (2025)
Publisher : Program Studi Gizi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37058/nsj.v4i1.14051

Abstract

Vitamin C is a vitamin that is susceptible to oxidation, so it easily deteriorates when exposed to heat, light, or high temperatures. The purpose of this article is to summarize existing information on various storage and processing techniques related to vitamin C content, particularly fresh vegetables.The effect of temperature on vitamin C storage showed variations in the percentage of vitamin C content stored at room temperature (28°C-35°C) and low temperature (5°C-15°C). At low temperatures, the percentage of vitamin C content is higher than at room temperature. Storage at too high a temperature can reduce vitamin C content at the extreme temperature of 48°C. In addition, cold storage is a solution by freezing fresh vegetables so that in addition to maintaining the respiration rate, it also maintains the quality of vegetables from microorganisms. Therefore, steam blanching treatment before freezing will reduce the vitamin C compounds contained because it affects vitamin C which is very easily oxidized.
KARAKTERISTIK BERAS ANALOG INSTAN DARI TEPUNG SORGUM (Sorghum bicolor L) PRAGELATINISASI DENGAN PENAMBAHAN TEPUNG DAUN KELOR (Moringa oleifera) Faturochman, Hadi Yusuf; Ismaya, Pandu Legawa; Hasani, Resti Putri; Alfatah, Reza Fikri; Nur'alina, Ina
Jurnal Gizi dan Pangan Soedirman Vol 6 No 2 (2022): JURNAL GIZI DAN PANGAN SOEDIRMAN
Publisher : Program Studi Ilmu Gizi, Jurusan Kesmas Fakultas Ilmu-Ilmu Kesehatan Universitas Jenderal Soedirman

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (298.729 KB) | DOI: 10.20884/1.jgipas.2022.6.2.7102

Abstract

Processing sorghum into analog rice can be one way to reduce the need for rice in Indonesia. The development of sorghum analog rice into instant analog rice products is an alternative to increase the use value of sorghum analog rice. Modification of sorghum flour by pregelatinization was carried out to improve the amylographic properties of sorghum starch so that it has characteristics suitable for instant food products. Moringa leaf flour can be added to improve the organoleptic and physico-chemical characteristics of the instant analog rice produced. The purpose of this study was to determine the organoleptic, physical and chemical characteristics of instant analog rice made from pregelatinized sorghum flour with the addition of Moringa leaf flour. This study used a completely randomized design (CRD) consisting of five comparison treatments of pregelatinized sorghum flour with Moringa leaf flour. The best treatment was determined based on the results of the highest physical characteristics and organoleptic assessment. Instant analog rice with the addition of 2.5% Moringa leaves was chosen as the best treatment because it has a low degree of breakage value (2.16%), short rehydration time (4.4 minutes), high rehydration capacity (273.75%), and has the highest organoleptic value preferred by the panelists. Based on the independent t test analysis (P<0.05), the treatment of Moringa leaf flour as much as 2.5% was able to increase the protein content (10.40%) of the instant analog rice produced.
Development of Sorghum Flour not Passing Sieve as Fried Chicken Flour with Pregelatinization Technique Alfatah, Reza Fikri; Faturochman, Hadi Yusuf; Nur’alina, Ina; Salsabila, Tsania Nashiroh
agriTECH Vol 44, No 1 (2024)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.70715

Abstract

Sorghum flour that not passing sieve can be reused effectively as an ingredient for fried chicken seasoning flouur. To achieve the desired quality, it must be modification, and one of the effective methods for modification is through the flour pre-gelatinization process before use. This research aims to improve the characteristics of sorghum flour that not passing sieve by applying the pre-gelatinization process to produce good fried chicken seasoning flour. Subsequently, a completely randomized design (CRD) was used with two treatments, namely sorghum flour that not passing sieve without going through a pre-gelatinization process, and sorghum flour that not passing sieve that had been pre-gelatinized. The pre-gelatinization process is able to change the physical characteristics of the resulting flour which is characterized by an increase in peak viscosity (PV) of 1310.25 cP and trough viscosity (TV) of 374.50 cP. Similarly, there was a decreased in breakdown viscosity (BD) was 198.50 cP, the final viscosity (FV) was 2174.25 cP, and the setback viscosity (SB) was 2148.75 cP. The paste temperature was 74.39 °C, while the peak gelatinization time (peak time in minutes) remained unchanged at 7.00 minutes and was able to increase the water absorption capacity to 195.75%. The use of pre-gelatinized sorghum flour that not passing sieve in fried chicken flour can produce seasoned flour with a crunchy texture and high friability value, has a favorable value for the attributes of color and good appearance. The proximate analysis of fried chicken flour, it shows that pregelatinization treatment of sorghum flour can cause a significant decrease in protein content of up to 7.99% and a significant increase in water content of up to 11.27%. The research results show that pregelatinized sorghum flour improves its characteristics so that it becomes the right choice for developing fried chicken flour products.
Analisis Perilaku Membaca Label Halal dan Pangan Mahasiswa Indonesia: Studi Kasus Mahasiswa FTB UBTH Ismaya, Pandu Legawa; Faturochman, Hadi Yusuf; Nur'aqiilah, Syahla
Jurnal Ilmiah Pangan Halal Vol. 7 No. 3 (2025): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v7i3.21329

Abstract

Changes in lifestyle and increased consumption of packaged foods have prompted consumers, particularly students, to understand halal labels and food labels as a reference for choosing products. This study aims to determine the level of knowledge and compliance of students at the Faculty of Technology and Business, Bakti Tunas Husada University, in reading these labels. The study was conducted using a survey method with a questionnaire that had been validated and tested for reliability. The sample was determined using the Slovin formula, involving 71 respondents from semesters 2, 4, and 6 through multistage sampling. Descriptive analysis using SPSS included mean, minimum, maximum, and standard deviation values. The results showed that the majority of respondents were female (59.15%), aged 19–21 years (47.89%), and had a monthly allowance of >Rp1,000,000 (43.66%). The level of knowledge related to halal and food labels was mostly in the good category (43.66%), while compliance with reading labels was dominated by the sufficient category (53.52%). These findings indicate that although students' knowledge is relatively good, the habit of reading labels is still not optimal. Continuous education is needed to improve compliance with reading labels for food safety and health.
Co-Authors Afifah, Suci Nur Amalia, Nirmala Budiarti, Erri Erlita Hasani, Resti Putri Hidayat, Atmajaya Nur Ismaya, Pandu Legawa Maerani, Maerani Nur'alina, Ina Nur'aqiilah, Syahla Nur’alina, Ina Reza Fikri Alfatah Salsabila, Tsania Nashiroh Setiawan, Wayan