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Pro Food
Published by Universitas Mataram
ISSN : 24431095     EISSN : 24433446     DOI : -
Core Subject : Agriculture,
Agriculture, Biological Sciences & Forestry
Pro Food adalah jurnal yang mempublikasikan hasil-hasil penelitian ilmiah di bidang ilmu dan teknologi pangan serta aplikasinya dalam industri pangan. Jurnal Pro Food terbit dua kali dalam setahun, yaitu bulan Mei dan November. The aims of this journal is to provide a venue for academicians, researchers and practitioners for publishing the original research articles.
Arjuna Subject : -
Articles 190 Documents
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PENGARUH PELUMURAN SERBUK DAUN OREGANO (ORIGANUM VULGARE) TERHADAP DAYA SIMPAN DAGING AYAM SEGAR Boneta, Andi Adinda; Nazaruddin, Nazaruddin; amaro, moegiratul
Pro Food Vol. 9 No. 2 (2023): Pro Food (Jurnal Ilmu dan Teknologi Pangan )
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v9i2.297

Abstract

This research is oriented to determine the effect of the shelf life of chicken meat by coating it with oregano leaf powder (Origanum vulgare). The method implemented in the research was a Completely Randomized Design (CRD) with a single factor, namely (length of storage: 0 hours, 4 hours, 6 hours, 8 hours, 10 hours and 12 hours) with repetition 3 times. The parameters observed in this research were chemical, microbiological and organoleptic parameters. Chemical parameters include pH and water content analysis, microbiological parameters include total microa tests, while oreganoleptic parameters include appearance, aroma, texture and taste. The results of the research prove that long storage treatment with a coating of Duan oregano powder can maintain the quality of chicken meat for up to 10 hours based on a pH of pH 5.64; water content 67.24%, total microbes 5.92 Log CFU/gr; with organoleptic aroma, color and texture that the panelists can accept.
IDENTIFIKASI KANDUNGAN DAGING SAPI MENGGUNAKAN POLYMERASE CHAIN REACTION (PCR) PADA PEDAGANG BAKSO TUSUK KELILING DI LINGKUNGAN KOTA MATARAM, NUSA TENGGARA BARAT: Identification Of Beef Content Using PCR In Bakso Tusuk Roves Traders In The Mataram City Environment Lalu Unsunnidhal; Firman Fajar Perdhana; Qabul Dinanta Utama; Raudatul Jannah
Pro Food Vol. 9 No. 1 (2023): Pro Food (Jurnal Ilmu dan Teknologi Pangan )
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v9i1.312

Abstract

Daging merupakan sumber protein penting dalam kehidupan sehari-hari manusia. Selain itu, dengan gaya hidup perkotaan yang sibuk dan padat, makanan olahan kini menjadi salah satu sumber protein utama dalam menu makanan seseorang. Konsumen bergantung pada pelabelan makanan untuk memutuskan apakah produk daging yang mereka beli aman dan terpercaya. Oleh karena itu, penting untuk memastikan pelabelan makanan dilakukan dengan cara yang benar untuk menghindari penipuan konsumen. Lebih banyak konsumen saat ini yang peduli dengan kualitas dan keamanan makanan daripada sebelumnya. Penelitian ini memaparkan metode untuk mengidentifikasi dan mendeteksi kandungan daging sapi menggunakan Polymerase Chain Reaction (PCR) pada 8 produk bakso tusuk dari pedagang keliling di sekitar Kota Mataram, Provinsi Nusa Tenggara Barat. Tujuan dari penelitian ini adalah untuk mengetahui kandungan daging sapi yang digunakan pada produk yang diuji. Temuan penting utama dalam karya ini adalah spesifisitas primer oligonukleotida untuk daging sapi olahan dan penentuan kandungan daging sapi pada bakso tusuk di sekitar Kota Mataram, Provinsi Nusa Tenggara Barat.
Pengaruh Rasio Bunga Rosella dan Daun Stevia terhadap Mutu Teh Rosella-Stevia: The effect of the ratio of rosella flower and stevia leaf on the rosella-stevia tea Wahyu Arya Rizki; Nazaruddin Nazaruddin; Siska Cicilia
Pro Food Vol. 9 No. 1 (2023): Pro Food (Jurnal Ilmu dan Teknologi Pangan )
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v9i1.321

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh rasio bunga rosella dan daun stevia terhadap mutu dari teh rosella-stevia. Penelitian ini disusun menggunakan Rancangan Acak Lengkap (RAL). Perlakuannya yaitu rasio bunga rosella : daun stevia (100:0, 85:15, 75:25, 65:35 dan 55:45(%)) dengan 3 kali ulangan sehingga diperoleh 15 kali percobaan. Parameter yang diamati adalah aktivitas antioksidan, nilai pH, kadar air, kadar abu, warna (colorimeter) dan organoleptik (aroma, rasa, dan warna). Hasil pengamatan dianalisis dengan menggunakan analisis keragaman (Analysis of Variance) pada taraf 5% menggunakan aplikasi Co-Stat. Apabila terdapat beda nyata, dilakukan uji lanjut menggunakan uji Beda Nyata Jujur (BNJ). Hasil penelitian menunjukkan perlakuan rasio bunga rosella dan daun stevia memberikan pengaruh berbeda nyata terhadap aktivitas antioksidan, nilai pH, kadar air, kadar abu, warna oHue, nilai *L, aroma (skor), rasa (hedonik dan skor) dan warna (hedonik dan skor) namun tidak berbeda nyata terhadap uji aroma secara hedonik. Perlakuan terbaik teh rosella-stevia yaitu S3 rasio bunga rosella dengan daun stevia (65%:35%) dengan aktivitas antioksidan sebesar 87,61%; nilai pH 3,41; kadar air 7,69%; kadar abu 7,67%; nilai L* 58,76 dan nilai oHue 6,78 berwarna merah keunguan, beraroma langu, berasa manis, disukai oleh panelis serta sesuai dengan SNI 3836 tahun 2013 tentang mutu teh kering dalam kemasan.
PENGARUH RASIO MOCAF DAN BUBUR RUMPUT LAUT (E. cottonii) TERHADAP KARAKTERISTIK KERIPIK BROWNIES Soewondo, Galuh Ayuningtyas; Basuki, Eko; Cicilia, Siska
Pro Food Vol. 9 No. 2 (2023): Pro Food (Jurnal Ilmu dan Teknologi Pangan )
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v9i2.326

Abstract

Brownie chips are one of the brownie innovations with a crunchy texture and are made from wheat flour. An alternative substitute for wheat in making brownies is mocaf and seaweed pulp is added to improve its characteristics. This study aimed to determine the effect of the ratio of mocaf and seaweed pulp (E. cottonii) on the nutritional value, physical, and organoleptic properties of brownie chips. This study used a completely randomized design (CRD) with 5 treatments, namely ratio of mocaf and seaweed pulp (E. cottonii) P1 (100%:0%), P2 (90%:10%), P3 (80%:20%), P4 (70%:30%), P5 (50%:50%). Parameters observed were moisture content, crude fiber content, protein content, baking powder and organoleptic (aroma, taste, texture and color). Observations were analyzed using analysis of variance (Analysis of Variance) at the level of 5% using the application Co-State. Further test was carried out using the Least Significant Difference (LSD) for significant difference data. The results showed that the ratio of mocaf and seaweed pulp (E. cottonii) gave significantly different effect on moisture content, crude fiber, protein, breaking power and organoleptic tests (hedonics and scoring) texture and taste, but not significantly different on organoleptic tests (hedonics and scoring) aroma and color.The best treatment was obtained in P3 treatment (80%: 20%) with 4,03% moisture content, 3,37% crude fiber content, 4,92% protein content, 3,75N fracture power; and all organoleptic parameters including aroma, taste, texture and color were accepted by the panelists based on the hedonic test with a like level of preference.
Analisis Komparatif Kalsium, Zat Besi, dan Proksimat Bubuk Ikan Berbasis Gabus (Channa striata) dan Hasil Sampingnya Puteri, Nafisah Eka; Jameelah, Maryam; Giovani, Sarah; Ichsan, Vicky Permatasari Almira
Pro Food Vol. 10 No. 1 (2024): Pro Food (Jurnal Ilmu dan Teknologi Pangan)
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v10i1.348

Abstract

Snakehead (Channa striata) is a widely fish commodity in Indonesia. This research was conducted to develop fish powder product, that was rich in energy and high-quality micronutrients. This research also aims to observe the nutritional value of fish powder derived from snakehead and its by-products, in order to fulfill nutritional value of food products. The results showed that the bone (BN) was smallest reduction in mass compared to the meat (MT), head (HD), and skin (SK) (p<0.05). The fat content of bone-based fish powder was found to be similar to that of the meat part, and even higher than other parts. The highest calcium and iron content (72108.13 mg/kg) was found in bone-derived fish powder, followed by head-based powder (58295.67 mg/kg) and skin-based powder (34782.12 mg/kg) of snakehead. The lowest iron content was observed in meat-based powder (33.44 mg/kg). However, the iron levels in fish powder made from head, skin, and bones were not significantly different, measuring 67.52 mg/kg, 87.27 mg/kg, and 68.99 mg/kg, respectively. Therefore, the result will be helpful for developing snakehead powder as commercial product.
MUTU FISIKOKIMIA DAN ORGANOLEPTIK MI JAGUNG KERING DENGAN VARIASI PENAMBAHAN KARAGENAN Afgani, Chairul Anam; Azmi, Asraar Kamal; Ariskanopitasari, Ariskanopitasari
Pro Food Vol. 9 No. 2 (2023): Pro Food (Jurnal Ilmu dan Teknologi Pangan )
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v9i2.350

Abstract

Konsumsi mi instan di Indonesia menempati peringkat kedua dunia. Secara umum, mi berbahan dasar tepung terigu yang berasal dari tanaman gandum. Di sisi lain, tanaman gandum tidak dapat tumbuh di Indonesia. Penggunaan tepung gandum dapat dikurangi dengan sumber karbohidrat lain dari pangan lokal, yaitu tepung jagung. Namun, komposisi mi perlu ditambahkan hidrokoloid yang berfungsi sebagai pengikat air dan pembentuk gel supaya hasil akhir produk menyerupai mi tepung terigu. Jenis hidrolokoid yang banyak terdapat di Nusa Tenggara Barat adalah karagenan yang berasal dari rumput laut merah. Penelitian ini bertujuan untuk mengetahui mutu fisik (daya rehidrasi dan warna), mutu kimia (kadar air dan kadar abu), dan mutu organoleptik (warna, aroma, rasa, dan tekstur) mi jagung kering dengan variasi penambahan karagenan. Metode yang digunakan adalah Rancangan Acak Kelompok (RAK) dengan dua faktor, yaitu jenis karagenan (kappa dan iota) dan penambahan konsentrasi karagenan (0,50%; 0,75%; dan 1,00%). Mi jagung mengalami peningkatan daya rehidrasi (72-120%); penurunan nilai L (58,65-63,84%); peningkatan kadar air (4,86-6,43%); peningkatan kadar abu (1,09-2,08%); dan perbedaan tingkatan penilaian panelis terhadap warna (2,8-4,0); aroma (2,7-3,2); rasa (2,4-2,8); dan tekstur (1,9-2,9). Jenis karagenan berpengaruh nyata terhadap daya rehidrasi, kadar air, kadar abu, organoleptik warna, dan tekstur. Konsentrasi karagenan berpengaruh nyata terhadap daya rehidrasi, kadar abu, organoleptik warna, dan tekstur. Interaksi kedua faktor tersebut hanya berpengaruh terhadap kadar abu.
KUALITAS PANCAKE DENGAN SUBSTITUSI TEPUNG TEMPE KACANG TUNGGAK DAN TEPUNG UBI JALAR UNGU Leonard, Patricia; Pranata, Franciscus Sinung; Swasti, Yuliana Reni
Pro Food Vol. 9 No. 2 (2023): Pro Food (Jurnal Ilmu dan Teknologi Pangan )
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v9i2.351

Abstract

Pancakes are a snack and alternative food for breakfast which are made by grilling on a pan. The use of cowpea tempe flour and purple sweet potato flour is to reduce the use of wheat flour in Indonesia and to increase the protein and fiber content in pancake. The aim of the research was to find out the right formulation to produce the best quality pancakse and to find out the effect on pancakes based on chemical, physical, microbiological and organoleptic qualities. This research used a completely randomized design with three repetitions for each treatment, namely 100:0:0 (K), 50:50:0 (A), 50:25:25 (B), dan 50:0:50 (C). The results showed that pancakes contained 31.45-35.41% moisture content, 1.64-2.06% ash content, 4.88-10.04% protein content, 7.39-9.15% fat content, carbohydrate content 45.31-52.00%, insoluble fiber content 2.72-6.29%, soluble fiber content 1.92-5.97%, hardness 3.76-5.13 N, springiness 0.11-0.50, swelling power 152.48-161.91%, yellowish orange color, total plate count 0-5,33 x 10¹ CFU/g, and yeast mold rate 0 CFU/g. Pancakes with substitution of cowpea tempe flour and purple sweet potato flour which have the best quality are pancakes treatment 50:50:0 (A) based on chemical, physical and microbiological parameters.
ANALISIS KIMIA DAN FISIK MIE BASAH DARI TEPUNG MOCAF (MODIFIED CASSAVA FLOUR) DENGAN PENAMBAHAN TEPUNG TAPIOKA DAN EKSTRAK DAUN KELOR (Moringa oleifera) Rahmawati, Fernanda Indi; asmoro, novian wely; Tari, Agustina Intan Niken
Pro Food Vol. 9 No. 2 (2023): Pro Food (Jurnal Ilmu dan Teknologi Pangan )
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v9i2.352

Abstract

MOCAF is flour from cassava which is processed using the principle of modifying cassava cells by fermentation using Lactic Acid Bacteria (LAB). Mocaf flour can be used as an ingredient for wet noodles because it has the same swelling power as wheat flour but has a texture that is difficult to shape because it does not contain gluten. To overcome this, it needs to be formulated with tapioca flour to bind the dough and Moringa leaf extract as a natural coloring. This study used RAL 1 factor, namely the formulation using mocaf flour, tapioca flour, and Moringa leaf extract (F1=95%:5%, F2=85%:15%, F3=75%:25%, F4=65%:35 %, F5=55%:45%) for the Moringa leaf formulation of 20 ml from 100g of flour. The data obtained was analyzed statistically by One Way Anova followed by a significant difference test with Duncan with a significance level of 5%. Observation parameters include water content, ash content, elasticity, cooking time, rehydration power, and cooking loss. The formulation using mocaf flour, tapioca flour, and Moringa leaf extract did not have a significant effect on the water content and ash content of the wet noodles. The water content of wet noodles ranges from 37.53% to 38.34%. The ash content of wet noodles ranges from 1.53% to 2.07%. The formulation using mocaf flour, tapioca flour and Moringa leaf extract has a significant effect on elasticity, cooking time and rehydration capacity but has no significant effect on cooking loss.
IDENTIFIKASI PENGARUH PENAMBAHAN SUSU SKIM PADA SIFAT FISIK, KIMIA, DAN ORGANOLEPTIK YOGHURT Sari, Yuli Perwita; Candraruna, Dipta Bthari; Imani, Meida Indika; Maharani, Renata; Afifah, Zahrotul Umah Fifin; Rahman, Arif
Pro Food Vol. 10 No. 1 (2024): Pro Food (Jurnal Ilmu dan Teknologi Pangan)
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v10i1.354

Abstract

Yoghurt is a popular fermented milk product highly valued for its nutritional content and practical advantages. There is a demand for yoghurt products that suit the needs of a high-protein and low-fat diet. It also has a preferred texture, which is increasing along with consumer awareness about the importance of maintaining health. The addition of skim powder, apart from being a source of lactose, can incline the rheological properties of yoghurt, minimize the occurrence of syneresis, and increase aroma, acidity, protein, and optimize the work of lactic acid bacteria. This study aimed to identify the effect of adding 2% (w/w) or 6 gr and 4% (w/w) or 12 gr skim milk on the yoghurt's characteristics. Yoghurt was made by adding 10 g of sugar and 13 mL of 1:1 culture of Streptococcus thermophilus and Lactobacillus bulgaricus, then incubating at 37 ºC for 17 hours. Variations in the addition of 6 and 12 g of skim milk powder can affect the total solids and pH of the yoghurt, while the water and protein content were relatively the same. Adding skim milk in different amounts did not make any difference in all organoleptic properties. Yoghurt with 6 gr or 2% skim milk is preferred because of its taste, viscosity, and overall characteristics.
PENDUGAAN UMUR SIMPAN BIJI KOPI ROBUSTA DENGAN PENDEKATAN KADAR AIR KRITIS Pertiwi, Made Gendis Putri; Nofrida, Rini; Anggraini, Ines Marisya Dwi; Afriansyah, Dilla; Rahayu, Olivia; Zainuri, Zainuri; Rahayu, Novia; Utama, Qabul Dinanta
Pro Food Vol. 10 No. 1 (2024): Pro Food (Jurnal Ilmu dan Teknologi Pangan)
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v10i1.362

Abstract

Post-harvest handling techniques on coffee beans determine the quality of coffee beans in terms of physical, sensory, and microbiological quality. Drying and storage are two critical points that play an important role in determining the water content in green beans. This study aimed to predict the shelf life of green bean stored using critical moisture content approach. The green beans stored at various humidity (RH 32%, 56%, 68%, 75%, 84%). Furthermore, sample was determinated the critical moisture content, equilibrium moisture content, and estimation of shelf life. The Accelerated Shelf Life Test (ASLT) method with the critical moisture content approach was used to predict the shelf life of robusta green coffee beans. The results showed that the critical moisture content value of coffee beans was 0.147 g H2O/g solid and the equilibrium moisture content was reached on day 10. The Guggenheim-Anderson-de Boer (GAB) mathematical model is closest to the experimental conditions so it was chosen to be used in determining the Aw value when the critical moisture content is reached. Based on the calculation results, the shelf life of coffee with metallized plastic packaging is 11.3 months at 68% RH.

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