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All Journal Jurnal Pangan dan Gizi Jurnal Ilmu Pangan dan Hasil Pertanian Jurnal Gizi dan Pangan Soedirman (JGPS) TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian FoodTech: Jurnal Teknologi Pangan Pasundan Food Technology Journal (PFTJ) Nutriology: Jurnal Pangan, Gizi, Kesehatan
Tubagus, Robi
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Education Engineering Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Medicine & Pharmacology Public Health Other

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Karakteristik Set Yogurt Sinbiotik dengan Penambahan Variasi Konsentrasi Ekstrak Kacang Hijau Alawiyah, Iin Siti Siti; M, Mardiana; Tubagus, Robi; Quddus, Ati Atul
Jurnal Pangan dan Gizi Vol 14, No 1 (2024): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.14.1.2024.44-53

Abstract

Synbiotic set yogurt with the addition of mung bean extract has the potential as an alternative functional food that can meet the needs of people who want to have a healthy life. Mung beans are a source of prebiotics because they contain oligosaccharides in the form of raffinose and stakiose. The addition of mung bean extract concentration in the synbiotic set yogurt aims to determine the effect of increasing the concentration of mung bean extract on the microbiological, chemical, and acceptability characteristics of the synbiotic set yogurt and determine the concentration of mung bean extract that produces the best synbiotic set yogurt based on SNI. This study used a completely randomized design (CRD) with four treatments, namely P1 (15% mung beans extract), P2 (20% mung beans extract), P3 (25% mung beans extract) and P4 (30% mung beans extract). Based on the results of the research that has been done, it can be concluded that the addition of mung bean extract to the synbiotic set yogurt has a significant effect on microbiological values (prebiotics, pH, and total lactic acid bacteria), acceptability values (taste, color, texture, and overall attributes) and chemical values (ash and lactic acid content). But not significantly different from the aroma attribute. The best concentration of synbiotic set yogurt with the addition of varying concentrations of mung bean extract is found in treatment P1 (mung bean extract 15%), namely prebiotic levels of 2.6 x 108 CFU/ml, pH 3.83, total Bal 3.2 x 107 CFU/ml, ash content 0.73%, total lactic acid 0.54%, taste 1.84, aroma 2.16, color 1.60, texture 1.72 and overall 1.84
KARAKTERISTIK KIMIA DAN ORGANOLEPTIK ENERGY SNACK BAR DENGAN SUBSTITUSI EMPING SINGKONG (Cassava Flakes) Nasiroh, Fahra Fahrihatun; qudus, Ati Atul Quddus atul; tubagus, Robi
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.14.2.2024.1-8

Abstract

Abstract Cassava flakes have a high carbohydrate content so they can be used as an energy source food product. Cassava flakes can be used as a source of carbohydrate substitution for corn flakes as raw material for making energy snack bar products. This study aims to determine the effect of the chemical and organoleptic characteristics of the energy snack bar with substitution cassava flakes and also to find out the organoleptic characteristics of the best energy snack bar with the substitution of cassava flakes which is preferred by the panelists.. The experimental design used was a Completely Randomized Design (CRD) with four treatments, namely P0 (without substitution cassava flakes), P1 (50% substitution cassava flakes), P2 (75% substitution cassava flakes), P3 (100% substitution cassava flakes). Based on tne results of the research that has been done, it can be concluded that the substitution of cassava flakes has a significant effect on the value of water content, ash content, protein content, fat content, carbohydrate content and total calories. It also has a significant effect on the attributes aroma, color, texture and overall but no significant effect on the attributes taste. The best treatment for cassava flakes substitution in energy snack bar products based on the organoleptic characteristics is treatment P1 (50% substitution cassava flakes), with taste attribute characteristics of taste 5,48 (rather like), aroma attribute 5,08 (rather like), color attribute 5,24 (rather like), textute attribute 5,24 (rather like) and overall product total 5,36 (rather like).
Karakteristik Kimia Dan Organoleptik Set Yogurt Dengan Penambahan Tepung Daun Kelor (Moringa Oleifera) karamy, Aliefa bintan; quddus, Ati atul; tubagus, Robi
Jurnal Pangan dan Gizi Vol 14, No 1 (2024): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.14.1.2024.12-22

Abstract

Moringa leaf flour is rich in nutrients such as protein and calcium, which are beneficial for individuals with stunting and help enhance food product diversification. A study involving the addition of Moringa Oleifera leaf flour to yoghurt aims to assess its impact on chemical and organoleptic characteristics. The experiment utilized a Completely Randomized Design with three levels of Moringa leaf flour addition: 1% (P1), 2% (P2), and 3% (P3). The results indicate that the addition of Moringa leaf flour significantly affects ash content, lactic acid, protein, fat, and calcium levels in yoghurt. Furthermore, this addition also significantly influences taste but not aroma, texture, colour, or overall product perception
KARAKTERISTIK KIMIA DAN ORGANOLEPTIK SET YOGURT DENGAN PENAMBAHAN VARIASI KOSENTRASI BUAH CAMPOLEH (Pouteria Campechiana ) Yudistira, Wandi; Fizriani, Atia; Tubagus, Robi
Jurnal Gizi dan Pangan Soedirman Vol 8 No 2 (2024): 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 | DOI: 10.20884/1.jgipas.2024.8.2.12486

Abstract

Campoleh fruit contains nutrients such as fibre, minerals and is high in vitamin C as an antioxidant. Yogurt set is a fermented milk product that has a thick texture and sour flavour. This study aims to determine the effect of the addition of campoleh fruit on the chemical and organoleptic characteristics of yogurt sets, and determine the best concentration of campoleh fruit based on SNI standards. This study used a complete randomised design method with the treatment of adding campoleh fruit concentrations of 10%, 15%, 20%, and 25%. The results of the analysis showed a significant effect on moisture content, ash content, protein, fat, lactic acid, vitamin C and colour. However, no significant effect showed the addition of campoleh fruit on colour, appearance, aroma and overall. The best concentration treatment of campoleh fruit addition to yogurt set is found in the campoleh fruit treatment of 25%, which has a moisture content of 73.84%, ash 0.92%, protein 4.64%, fat 1.85%, vitamin C 51.75 mg/100g, lactic acid 0.96%, colour 2.40, appearance 2.52, taste 2.52, aroma attribute 2.76 and overall 2.60.
Karakteristik Kimia dan Organoleptik Kulit Pie dengan Substitusi Tepung Kernel Biji Mangga Arum Manis (Mangifera indica L.) Fauziyyah, Tsalist Nur; Fizriani, Atia; Tubagus, Robi
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 7, No 2 (2023)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v7i2.17180

Abstract

Penggunaan tepung kernel biji mangga pada pembuatan kulit pie dapat mengurangi limbah yang berasal dari buah-buahan dan dapat meningkatkan diversifikasi pangan. Selain itu, tepung kernel biji mangga juga tinggi akan senyawa flavonoid dan karbohidrat serta tidak mengandung gluten. Tujuan dari penelitian ini untuk mengetahui pengaruh substitusi tepung kernel biji mangga terhadap karakteristik kimia dan organoleptik dari kulit pie serta mengetahui hasil konsentrasi terbaik dari substitusi tepung kernel biji terhadap karakteristik kulit pie. Rancangan percobaan yang digunakan yaitu Rancangan Acak Lengkap (RAL) dengan tiga perlakuan, yaitu T1 (90% tepung terigu; 10% tepung kernel biji mangga), T2 (80% tepung terigu; 20% tepung kernel biji mangga), dan T3 (70% tepung terigu, 30% tepung kernel biji mangga). Berdasarkan hasil penelitian yang telah dilakukan, diperoleh penambahan tepung kernel biji mangga berpengaruh nyata terhadap nilai kadar air, kadar abu, kadar karbohidrat, atribut organoleptik aroma, rasa, tekstur, dan keseluruhan, tetapi tidak berpengaruh nyata terhadap nilai kadar protein, kadar lemak, tanin, flavonoid, dan atribut organoleptik warna. Perlakuan terbaik kulit pie yang disubstitusikan dengan tepung kernel biji mangga adalah perlakuan T1 (90% tepung terigu; 10% tepung kernel biji mangga). Perlakuan tersebut menghasilkan kulit pie dengan karakteristik kimia: kadar air 4,97%, kadar abu 3,09%, protein 11,92%, lemak 7,09%, karbohidrat 72,91%, flavonoid 3,85%, tanin 0,02 mg/100g, dan organoleptik: atribut warna 3,40, aroma 3,12, tekstur 3,04, rasa 3,12, dan keseluruhan 2,96.
KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK YOGURT SERBUK DENGAN PENAMBAHAN EKSTRAK UBI JALAR UNGU (Ipomoea batatas L.) Anindita, Valdira; Quddus, Ati Atul; Tubagus, Robi
Pasundan Food Technology Journal (PFTJ) Vol 12 No 2 (2025): PASUNDAN FOOD TECHNOLOGY JOURNAL
Publisher : Department of Food Technology, Universitas Pasundan, Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23969/pftj.v12i2.31505

Abstract

Yogurt memiliki umur simpan yang rendah jika disimpan pada suhu ruang. Oleh karena itu, dilakukan pengeringan pada yogurt menjadi serbuk untuk memperpanjang umur simpan yogurt. Penambahan ubi ungu pada yogurt untuk menambah nilai gizi dan cita rasanya. Tujuan dilakukan penelitian untuk mengetahui pengaruh dan menentukan formulasi terbaik berdasarkan penambahan ekstrak ubi jalar ungu terhadap karakteristik fisik, kimia dan organoleptik yogurt serbuk. Penelitian ini menggunakan metode rancangan acak lengkap (RAL) non faktorial empat taraf dan tiga kali ulangan. Dengan perlakuan penambahan formulasi ekstrak ubi jalar ungu yaitu sebesar 0%, 10%, 20%, dan 30%. Hasil dari analisis menunjukan berpengaruh nyata (p<0,05) pada kadar abu, kadar air, asam laktat, lemak, kelarutan, total padatan bukan lemak dan organoleptik terhadap rasa, warna, tekstur dan keseluruhan. Namun tidak ada pengaruh nyata (p>0,05)terhadap atribut aroma. Perlakuan terbaik berdasarkan hasil skor tertinggi terdapat pada perlakuan P1 (10% ekstrak ubi ungu) dengan karakteristik kimia meliputi kadar air 6,30%, abu 2,79%, kadar lemak 5,00%, kadar asam laktat 0,47%, kelarutan 68,00%, padatan bukan lemak 88,71%, organoleptik meliputi rasa 3,80% (netral), warna 4,72% (agak suka), aroma 5,16% (agak suka), tekstur 3,80% (netral), dan total keseluruhan 4,36% (netral)
Karakteristik Set Yogurt Instan Ekstrak Ubi Jalar Ungu dengan Variasi Penambahan Maltodekstrin Sukarna, Riki; Fizriani, Atia; Tubagus, Robi
Nutriology : Jurnal Pangan, Gizi, Kesehatan Vol. 6 No. 2 (2025): Oktober 2025
Publisher : Program Studi Gizi, Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/nutriology.v6i2.5323

Abstract

Liquid yogurt has limitations in terms of distribution and shelf life; therefore, it has been developed in an instant form to improve product stability. The addition of purple sweet potato extract can enhance the functional value of instant set yogurt. The aim of this study was to determine the effect and identify the best treatment based on variations in maltodextrin concentration on the chemical and physical characteristics of instant set yogurt enriched with purple sweet potato extract. This study employed a Randomized Block Design (RBD) with one factor, consisting of four levels of maltodextrin addition (5%, 10%, 15%, and 20%) and three replications. The analyzed parameters included moisture content, ash content, total lactic acid, fat content, total solids non-fat, antioxidant activity, solubility, and yield. The results showed that maltodextrin had a significant effect on moisture content, ash content, solubility, yield, total lactic acid, antioxidant activity, and total solids non-fat, but did not significantly affect fat content. It was concluded that the best treatment was obtained with the addition of 20% maltodextrin, which produced the following characteristics: moisture content 10.20 ± 0.86%, ash content 2.94 ± 0.43%, total lactic acid 1.69 ± 0.06%, fat content 4.36 ± 0.09%, total solids non-fat 95.20 ± 0.05%, antioxidant activity 422.58 ± 13.30 ppm, solubility 85.71 ± 0.74%, and yield 34.06 ± 0.23%.
Kajian hazard analysis critical control point pada proses produksi air minum dalam kemasan: Study hazard analysis critical control point on the bottled drinking water production process Alamsyah, Riski Saputra; Mardiana; Tubagus, Robi; Aprilianto, Kevin
TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Vol 15 No 1 (2024)
Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v15i1.4730

Abstract

Bottled drinking water is raw water that has been processed and packaged properly so that it is safe for direct consumption. One of the concepts and strategies for ensuring food safety and quality that is considered more effective and has been recognized for its reliability internationally is the Hazard Analysis Critical Control Point (HACCP) food safety management system. This research aims to determine how to implement Hazard Analysis Critical Control Point (HACCP) in the demineralized water production process at CV. Tirta Guna Mandiri. The method used in the research is the descriptive method which describes the objects in the research. The data collection technique used is by conducting library studies, interviews, Focus Group Discussions (FGD), and documentation. The research results show that CV. Tirta Guna Mandiri has implemented 12 steps to implement HACCP which include establishing a HACCP team, product description, intended use, flow diagram verification, hazard analysis, determining Critical Control Points (CCP), determining critical limits, establishing a monitoring system, determining corrective actions, verification procedures, and establishing documentation
Chemical Characteristics and Acceptability of Bagelen Dry Bread with the Addition of Moringa Leaf Flour (Moringa Oleifera Lam) Khoerunisa, Puja; Fizriani, Atia; Tubagus, Robi
FoodTech: Jurnal Teknologi Pangan Vol 7, No 1 (2024): May
Publisher : Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/jft.v7i1.79426

Abstract

Moringa is a plant that is rich in benefits, because Moringa leaves contain good nutritious food content and can be used as herbal medicine for the body. Moringa leaves can be used to complement nutrition and increase the value of liking in making bread. The purpose of this study was to determine the effect of bagelen bread formulation with the addition of moringa flour on chemical characteristics and acceptability as well as the best treatment for bagelen dry bread. The method used in this study is a completely randomized design (CRD) with 4 levels of treatment and 3 replications. The treatment was done with the addition of moringa flour 0%, 5%, 7%, 10%. Based on the results of the research that has been done, the addition of moringa flour has a significant effect on ash content, protein, fat, carbohydrates, vitamin C, calcium, acceptability of aroma, taste, texture, appearance, and overall attributes but has no significant effect on the water content of bagelen bread. The results of the best analysis of bagelen bread with the addition of moringa flour are in the T1 treatment (95% Wheat flour; 5% Moringa leaf flour) which has the best characteristics including: moisture content 5.51%, ash content 1.95%, protein 9.73%, fat 19.67%, carbohydrates 63.13%, vitamin C 181.18mg/100g, calcium 241.14mg/100g, acceptability testing of aroma attributes 2.44 (like), taste attributes 1.88 (like), texture attributes 2.20 (like), appearance attributes 2.12 (like), and overall attributes 2.04 (like).
Utilization of Breadfruit (Artocarpus altilis) Skin Waste in Making Edible Film with the Addition of Glycerol and Chitosan Plasticizer Formulation Ramadhan, Rahma Aula; Fizriani, Atia; Tubagus, Robi
FoodTech: Jurnal Teknologi Pangan Vol 7, No 1 (2024): May
Publisher : Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/jft.v7i1.79427

Abstract

The starch content in breadfruit skin has the potential as a constituent ingredient for making edible films. The addition of glycerol and chitosan plasticizers can produce good edible film characteristics. The aim of this research is to determine the effect, best treatment and application of shelf life on animal and vegetable products with the addition of glycerol and chitosan plasticizers on the chemical, physical and mechanical characteristics of breadfruit peel starch edible film. The method used was a non-factorial Completely Randomized Design (CRD) with 4 treatment levels and 3 replications using the experimental analysis method, then was used to determine shelf life. Based on the research results, the addition of various plasticizers, glycerol and chitosan, had a significant effect on the values of water content, ash content, thickness, tensile strength, elongation and water vapor transmission rate (WVTR). Treatment T1 has the best characteristics including, water content 13.05%, ash content 1.93%, thickness value 0.23 mm, water vapor transmission rate (WVTR) value 4.38 g/m2 hour, tensile strength value 12.57 Mpa, and elongation value 10.93%. The addition of various plasticizers, glycerol and chitosan, affects the shelf life of animal products in the form of pieces of chicken meat and vegetable products in the form of apple pieces packaged using edible film from breadfruit skin starch
Co-Authors Alamsyah, Riski Saputra Alawiyah, Iin Siti Siti Anindita, Valdira Aprilianto, Kevin Fauziyyah, Tsalist Nur karamy, Aliefa bintan Khoerunisa, Puja MARDIANA Mardiana M Nasiroh, Fahra Fahrihatun Quddus, Ati Atul qudus, Ati Atul Quddus atul Ramadhan, Rahma Aula Sukarna, Riki Yudistira, Wandi