Article Per Year (5 Year)
p-Index From 2021 - 2026
0.562
P-Index
This Author published in this journals
All Journal Jurnal Ilmiah Pangan Halal
Siti Nurhalimah
Program Studi Teknologi Pangan, Fakultas Ilmu Pangan Halal, Universitas Djuanda
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Industrial & Manufacturing Engineering Other

Published : 3 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 3 Documents
Search

 1 
Karakteristik Sensori dan Kimia Minuman Susu Flakes Ubi Jalar Ungu dengan Penambahan Pewarna Alami Buah Naga Distya Riski Hapsari; Rosy Hutami; Siti Nurhalimah; Agnia Rahmawati; Arshyla Eliska; Bulan Saidah; Fairuza Aulannisa; Muhammad Faris Tsany Adnandhika
Jurnal Ilmiah Pangan Halal Vol. 7 No. 2 (2025): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v7i2.18793

Abstract

Ubi jalar ungu memiliki potensi sebagai bahan dasar produk minuman sehat karena kandungan nutrisinya yang tinggi. Penambahan pewarna alami seperti buah naga merah memperkaya nilai gizi dan daya tarik visual produk. Penelitian ini bertujuan mengembangkan minuman serbuk instan susu flakes berbasis ubi jalar ungu dengan penambahan pewarna alami buah naga, serta mengevaluasi pengaruh rasio keduanya terhadap karakteristik sensori dan kimia produk. Penelitian menggunakan Rancangan Acak Lengkap (RAL) satu faktor yaitu perbandingan konsentrasi pewarna alami buah naga dan tepung ubi ungu sangrai dengan tiga perlakuan, yaitu 3%:7,67%, 6%:4,67%, dan 9%:1,67% dari total berat 30 g. Uji dilakukan secara sensori (warna, rasa, aroma, tekstur, hedonik) dan kimia (air, abu, protein, lemak, serat kasar, dan karbohidrat) pada produk terpilih. Hasil menunjukkan bahwa rasio bahan memengaruhi atribut warna, aroma langu ubi ungu, dan tekstur flakes secara signifikan. Formula terbaik adalah perbandingan konsentrasi pewarna alami buah naga dan tepung ubi ungu sangrai 9%:1,67% dengan kadar air 3,00%, abu 3,10%, protein 12,24%, lemak 10,05%, serat kasar 7,78%, dan karbohidrat 71,61%. Produk ini memiliki potensi sebagai alternatif minuman praktis berbasis pangan lokal dengan daya terima baik.
Penambahan Serbuk Kulit Jeruk Bali pada Pembuatan Selai Cempedak dengan Pemanis Stevia: The Addition of Pomelo Peel (Citrus maxima) Powder in Cempedak (Artocarpus champeden) Jam with Stevia Sweetener Aisyah Indriani Rachmat; Siti Nurhalimah; Tiara Amanda Lestari
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.v7i3.21623

Abstract

Jam is a semi-solid food product from fruit, sugar, pectin, acid, and water. This study evaluates the effect of adding grapefruit (Citrus maxima) peel powder on the physical, chemical, and sensory characteristics of cempedak (Artocarpus integer) jam with stevia. The study design used a completely randomized design (CRD) with one factor: the concentration of grapefruit peel powder (0%, 0.5%, 1%, and 1.5%), with two replications each. The parameters observed included viscosity, water content, ash, pH, fiber content, total soluble solids, sensory quality tests (color, aroma, taste, texture), and hedonic evaluation. The results showed that adding grapefruit peel powder significantly affected viscosity, crude fiber content, and total soluble solids. Treatment A3 (1% grapefruit peel powder) was determined as the best treatment. Treatment A3 had a high crude fiber content of approximately 7.21%, viscosity of 16.71%, total soluble solids of 15.75%, a yellow-brown color, and good spreadability. This study demonstrates the potential of utilizing grapefruit peel as a source of natural pectin and stevia as a low-calorie sweetener to develop healthier and more functional jam products.
Karakteristik Kimia dan Sensori Susu Pasteurisasi Berdasarkan Penambahan Susu Skim Bubuk: Characteristics of Pasteurized Milk with the Addition of Skim Milk Powder Siti nurul Juwina; Muhammad Fakih Kurniawan; Siti Nurhalimah
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.v7i3.21722

Abstract

This study aimed to evaluate the effect of skim milk powder addition on the chemical and sensory quality of pasteurized milk. The treatments consisted of concentrations of 0%, 2%, 4%, and 6%. The chemical parameters analyzed included protein, fat, total solids, pH, and total acidity, while sensory evaluation covered scoring and hedonic tests on color, aroma, taste, and texture. Data were analyzed using ANOVA followed by Duncan’s test. The results showed that the addition of skim milk powder increased protein and total solids, decreased fat, lowered pH, and increased total acidity. Sensory evaluation revealed significant differences in taste with the highest mean score of 6.83 (6%) indicating a more distinctive milk flavor, and in texture with the highest mean score of 6.50 (6%) indicating a thicker consistency, while color and aroma showed no significant differences. Panelists preferred the 2% treatment for color and the 4% treatment for taste. Therefore, the addition of skim milk powder can improve the chemical quality and certain sensory attributes of pasteurized milk.
Co-Authors Agnia Rahmawati Aisyah Indriani Rachmat Arshyla Eliska Bulan Saidah Distya Riski Hapsari Fairuza Aulannisa Muhammad Fakih Kurniawan Muhammad Faris Tsany Adnandhika Rosy Hutami Siti nurul Juwina Tiara Amanda Lestari