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JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI)
Published by Universitas Slamet Riyadi
ISSN : 25029347     EISSN : 25794523     DOI : 10.33061/jitipari
Core Subject : Science, Agriculture, Engineering,
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering
JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) is a scientific periodical publication issued by the Faculty of Technology and Food Industry, Slamet Riyadi University, Surakarta. This journal holds the results of food research and also reviews of journals / articles in the food and industry sector. This journal is used to publish research results at the level of students, lecturers, and observers in the food sector.
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Makanan
Articles 8 Documents
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Search results for , issue "Vol 6, No 2 (2021): JITIPARI" : 8 Documents clear
Characteristics Flakes From Rice Bran-Mocaf With Variation Of Beet Extract Fitriyani, Reza; Widanti, Yannie Asrie; Mustofa, Akhmad
JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) Vol 6, No 2 (2021): JITIPARI
Publisher : Universitas Slamet Riyadi Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/jitipari.v6i2.5320

Abstract

Flakes were ordinary flat shaped cereal products used for breakfast. Flakes are made from various cereals like wheat, corn or cassava.Way to consuming flakes liquid milk added like cereal. In this study using mocaf flour and rice bran raw material with variations in the addition of beet fruit. The purpose of adding mocaf is to improve the taste and make the flakes blend more easily. The purpose of adding beets is to improve color and to increase antioxidant activity. The purpose of this study was to determine the optimal ratio of bran and mocaf and beets to obtain high fiber and antioxidant activity of flakes. This study uses a Completely Randomized Design (CRD) consisting of 2 factors. The first factor was the ratio of mocaf flour and rice bran (85:15, 90:10, 95:5) while the second factor was the addition of beet (10%, 20%, 30%).  The result showed that the best combination treatment that produced flakes with fiber and antioxidant activity was optimal and preferred by consumers is at 90:10 the ratio of mocaf flour and rice bran to the addition of beet extract 10%. In this tratments a 5,22% water content, 18.67% ash content, antionxidant activity 18,25%. Protein content 0,67%, fiber content 16,93% as well as test organoleptics which includes 2.97 color (pink almost violet), crispiness 2,89 (crispy), bran taste 2,67 (tasted), the taste of the mocaf 3,15 (tasted), and finally the overallpreference 2,87 (quiet liked).
Characteristics Of Nata De Guava Peels With Variation Of Concentration Guava (Psidium Guajava) Peels And Time Of Fermentations Gunawan, Ahmad; Karyantina, Merkuria; Mustofa, Akhmad
JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) Vol 6, No 2 (2021): JITIPARI
Publisher : Universitas Slamet Riyadi Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/jitipari.v6i2.5150

Abstract

Nata is a kind of jelly white or clear chewy jelly, which is generally derived from the fermentation process of coconut water. The fermentation process of nata is assisted by Acetobacter xylinum. These bacteria have chemo-organotrophic properties, which are able to convert the sugar in coconut water into cellulose fiber sheets. Nata is not only made from coconut water. This research uses guava (Psidium guajava) peels extract to replace coconut water. Guava peels contains antioxidant compounds that are much higher than the fruit fraction. This study used factorial RAL, namely the concentration of guava peel extract and the time of the fermentation. The first factor is the ratio of guava peels extract, namely 50 grams / 300 ml, 75 grams / 300 ml and 100 grams / 300 ml. Factor 2 is the time of fermentation, namely 5 days, 10 days and 15 days. Testing for nata de guava peels includes chemical tests (antioxidant activity, total sugar, pH, moisture content, ash and crude fiber content) and organoleptic tests (color and texture). The results of the best treatment formulation of chemical tests on the manufacture of nata de guava peels are the ratio of 100 / 300ml guava extract and 10 days of fermentation, where antioxidant activity is 89.88%, crude fiber is 3.55%, total sugar is 5.636%, ash content is 0.407 %, pH 4 and water content of 82.77%. Organoleptic results were 3.48 texture test and 3.23 color test.
GROWTH PATTERN OF MICROBIA TEMPEH YOGHURT WITH ADDITION OF COFFEE EXTRACT (Coffea sp.) Srijuliani, Endang; Suhartatik, Nanik; Wulandari, Yustina Wuri
JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) Vol 6, No 2 (2021): JITIPARI
Publisher : Universitas Slamet Riyadi Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/jitipari.v6i2.5342

Abstract

Yogurt is a fermented product processed from milk using Lactobacillus bulgaricus and Streptococcus thermopillus bacteria. Tempeh is a food ingredient that is rich in nutrients. The content found in tempeh such as protein, dietary fiber content, calcium, B vitamins, and iron. This study aims to determine the growth pattern of acid-forming bacteria with the addition of coffee and see the chemical changes in the fermentation of tempeh yogurt with the addition of coffee. The research was conducted using a factorial Completely Randomized Design (CRD) consisting of 2 factors. The first factor is the type of coffee (arabica, robusta and liberica), while the second factor is the length of fermentation (8, 10, and 12 hours). This research started from making tempeh milk, making coffee extract, and making tempeh yogurt plus coffee extract. The resulting yogurt was then analyzed including: total acid-forming bacteria. Chemical analysis of protein content, total sugar content, and pH measurement using a pH meter. The results of the study were the microbial growth test in the range of 7.47-8.66 log CFU / ml. In testing the protein content, the result ranges between 6.33-8.60 %, for testing the total sugar content ranges between 10.66-16.89 % and the pH test ranges from 4.35-5.20. Thus it can be concluded that the addition of coffee extract to tempeh yogurt affects the growth of LAB, protein content, total sugar content and pH.
KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK FLAKES TEPUNG WORTEL (Daucus carota L.) - TEPUNG KIMPUL (Xanthosoma sagittifolium) DENGAN VARIASI PENAMBAHAN EKSTRAK BIT (Beta vulgaris L.) Sarwini, Sarwini; Widanti, Yannie Asrie; Karyantina, Merkuria
JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) Vol 6, No 2 (2021): JITIPARI
Publisher : Universitas Slamet Riyadi Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/jitipari.v6i2.5291

Abstract

Flakes adalah salah satu jenis makanan yang berbentuk lembaran tipis atau serpihan. Penelitian ini menggunakan tepung wortel, tepung kimpul dan ekstrak bit sebagai bahan dasar pembuatan flakes.Wortel digunakan sebagai sumber serat, kimpul karbohidrat dan bit sumber antioksidan. Penelitian ini bertujuan untuk menentukan formulasi yang tepat untuk menghasilkan flakestepung wortel dan tepung kimpul yang memiliki kandungan serat, antioksidan tinggi dengan variasi penambahan esktrak bit. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari 2 faktor yaitu perbandingan tepung wortel : tepung kimpul dan variasi penambahan esktrak bit. Faktor pertama perbandingan tepung wortel dan tepung kimpul (80:20, 70:30, dan 60:40), sedangkan faktor kedua variasi penambahan ekstrak bit (10, 15 dan 20%).Hasil penelitian ini menunjukkan rasio konsentrasi tepung wortel dan tepung kimpul 60% dan tepung kimpul 40% dengan variasi penambahan esktrak bit sebesar 20%merupakan formulasi flakes yang terbaik karena memiliki sifat fungsional yang diharapkan yaitu kadar air 7,73%, kadar abu 5,61%, aktivitas antioksidan33,92%, kadar lemak 4,20%, kadar serat kasar 16,49%, kadar protein 10,70%, total karbohidrat 58,78%, serta uji organoleptik terhadap warna 3,22 (ungu coklatan gelap); kekerasan 3,08 (keras); kerenyahan 3,72 (renyah) dan kesukaan keseluruhan 3,3280 (disukai). Kata kunci: Flakes, tepung wortel, tepung kimpul, ekstrak bit
PERUBAHAN TINGKAT KESUKAAN KONSUMEN TERHADAP PRODUK KEMBANG GOYANG SELAMA PENYIMPANAN Nurcahyani, Dwi; Widanti, Yannie Asrie; Suhartatik, Nanik
JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) Vol 6, No 2 (2021): JITIPARI
Publisher : Universitas Slamet Riyadi Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/jitipari.v6i2.5292

Abstract

Kembang goyang merupakan makanan tradisional Indonesia yang terbuat dari adonan kental yang dicetak menggunakan alat berbentuk bunga (kembang). Penyimpanan dalam jangka waktu yang lama akan mempengaruhi mutu sensoris. Pengujian dilakukan dengan cara kembang goyang yang dikemas dengan plastik polyetilen (PE), dilakukan penyimpanan selama 18 hari dengan suhu 25, 35, dan 45. Uji kesukaan (hedonik) dilakukan pada hari ke-0, 3, 6, 9, 12, 15, dan 18 yang dilakukan oleh 19 panelis. Parameter yang digunakan untuk pengujian berupa kerenyahan, warna, aroma dan keseluruhan, sedangkan analisis data dilakukan dengan uji anova. Berdasarkan hasil pengujian kadar air didapatkan nilai 1,57%, kadar abu 1,27%, kadar lemak 10,41%, kadar protein 5,70%, dan kadar karbohidrat 81,07%. Tingkat kesukaan kerenyahan terendah yaitu 1,87 (sangat tidak suka) pada penyimpanan hari ke-18 dengan suhu 25. Tingkat kesukaan warna terendah yaitu 1,46 (sangat tidak suka) pada penyimpanan hari ke-18 dengan suhu 45 Tingkat kesukaan aroma terendah yaitu 2,00 (tidak suka) pada hari ke-15 dengan suhu 25. Tingkat kesukaan keseluruhan terendah yaitu 1,51 (sangat tidak suka) pada hari ke-18 suhu 25. Kembang goyang sebaiknya disimpan pada suhu antara 35-45 dengan lama penyimpanan 6 hari.
POTENTIAL ADDITION OF Lactobacillus casei AND FLOUR OF AMBON BANANA TO INHIBIT PATHOGENS AT YOGURT Handayani, Isti; Aini, Nur
JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) Vol 6, No 2 (2021): JITIPARI
Publisher : Universitas Slamet Riyadi Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/jitipari.v6i2.5008

Abstract

This study aims to determine the effect of Lactobacillus casei and Ambon banana flour on the viability of lactic acid bacteria and inhibition of pathogens in yogurt. The studies used the Randomized Block Design (RBD) 2 factor, starter type and ambon banana flour concentration. The starters type consisting of Streptococcus thermophillus and Lactobacillus bulgaricus; S. thermophilus, L. bulgaricus and L. casei.  The banana flour concentration consisting of 0; 2.5; 5.0; 7.5 and 10%. Analyzed used one-way ANOVA and continued with Duncan's Multiple Range Test. Variables observed including the viability of lactic acid bacteria, inhibition of pathogen (Escherichia coli and Staphylococcus aureus), and yogurt preference. The results showed that the addition of L. casei to yogurt cultures decreased the viability of lactic acid bacteria and inhibition of E. coli but increased inhibition of S. aureus. Increasing the concentration of banana flour causes increased viability of lactic acid bacteria, inhibiting against E. coli and S. aureus. The highest lactic acid bacteria viability has resulted in 10% banana flour concentration. Yogurt without the addition of banana flour cannot inhibit E. coli and S. aureus. Increasing the concentration of banana flour added to yogurt causes a decrease in preference.
CHANGES IN CONSUMER LIKEABILITY LEVEL BASED ON SENSORY PARAMETERS ON STORED INTIP WITH DIFFERENCES IN TEMPERATURE AND LENGTH OF STORAGE Lestari, Winanti Nuri; Wulandari, Yustina Wuri; Nuraini, Vivi
JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) Vol 6, No 2 (2021): JITIPARI
Publisher : Universitas Slamet Riyadi Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/jitipari.v6i2.5298

Abstract

Intip is a crust that usually sticks to the base of a saucepan or pot. Intip as traditional food that has existed since time immemorial makes peeping popular in some areas in Indonesia. Indonesia's diverse regional conditions, causing the need to handle the storage of peep products influenced by temperature and length of storage. The purpose of this study is to find out the level of acceptance (preference) of consumers to fried peep products stored with different temperatures and storage lengths. This study was conducted by means of peep products stored at a temperature of 25ºC, 35ºC and 45ºC and then conducted sensory testing (fondness) attributes texture, color, aroma and overall fondness on the 0, 3, 6, 9, 12, 15 and 18 to determine the level of consumer acceptance. The result of this study is intip that is stored in the span of 3 to 6 days at a temperature of 35ºC is a tip that consumers like. The level of consumer preference for intip decreased on average on the 9th to the 18th day. The overall fondness for intip during storage was intip stored at 35ºC for 6 days, with an attribute score of crunchy (3,96), color (3,14), flavour (2,86) and overall fondness (3,61). Storage at 25ºC for 18 days is a storage condition that consumers do not like with a crunchy attribute score (1,81), color (1,50), flavour (2,00) and overall  (1,35).
EGG ROLL FORMULATION FROM PURPLE-YELLOW AND WHITE SWEET POTATOES (Ipomoea Batatas L) WITH SOYBEANS (Glycine Max Merill) SUBTITUTE Pradita, Nanda; Widanti, Yannie Asrie; Wulandari, Yustina Wuri
JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) Vol 6, No 2 (2021): JITIPARI
Publisher : Universitas Slamet Riyadi Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/jitipari.v6i2.5092

Abstract

Egg roll is a snack that tastes sweet and tasty, crunchy, in the form of a long roll with a hole, a distinctive aroma that comes from the many combinations of ingredients used, processed by baking. Soybeans are used as raw material because they are quite economical, have high nutritional value, such as protein, vitamins, minerals and the best fiber. Sweet potato contains nutrients that have a positive effect on health, a good source of carbohydrates, has the potential for a fairly wide use and is suitable for food diversification programs, which are expected to reduce dependence on wheat flour. The research objective is to determine the right egg roll formulation between the ratio of sweet potato flour and soybeans so that a high protein product is produced and the highest value is obtained for the overall preference, determine the nutritional content contained in the egg roll and determine the quality of the sweet potato egg roll which includes bright colors. , visible flavor and crunchy texture. The results of this study indicate that the best yellow and white egg roll formulation of soybean substitution based on the treatment of 60% sweet potato flour: 40% soybeans with a moisture content of 5.01%, an ash content of 2.62%, a protein content of 11.63%, fat content 14.47%, bright color and crunchy texture.

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