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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 280 Documents
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KOMPOSISI GIZI DAN SIFAT SENSORIS SNACK BAR DENGAN VARIASI RASIO TEPUNG GEMBILI (Dioscorea esculenta L.) DAN TEPUNG PISANG (Musa paradisiaca L.) Dewi, Fransisca Amanda Sari; Wulandari, Yustina Wuri; Widanti, Yannie Asrie
JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) Vol 6, No 1 (2021): JITIPARI
Publisher : Universitas Slamet Riyadi Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (174.108 KB) | DOI: 10.33061/jitipari.v6i1.3994

Abstract

Snack bar adalah suatu makanan ringan yang berbentuk batang dan pada umumnya dikonsumsi sebagai makanan selingan. Pada penelitian ini bahan baku yang digunakan adalah tepung gembili dan tepung pisang. Penggunaan gembili dan pisang ini dikarenakan kandungan karbohidrat yang terdapat di dalam kedua jenis produk pertanian ini cukup tinggi, selain itu belum adanya pemanfaatan kedua jenis produk pertanian ini secara bersamaan digabungkan dalam satu produk pangan. Penelitian ini bertujuan untuk menentukan pengaruh dari beberapa variasi rasio tepung gembili dan tepung pisang serta tepung  variasi jenis pisang  pada snack bar serta mengetahui komposisi gizi dan sensoris snack bar berbasis tepung gembili dan tepung  variasi jenis pisang. Komposisi gizi yang dihasilkan oleh snack bar ini adalah kadar air sebesar 8.11 – 8.84%, kadar abu sebesar 2.29 – 2.81%,  kadar lemak sebesar 16.57 – 23.00%, kadar protein sebesar 6.35 – 7.98%, kadar karbohidrat sebesar 59.00 – 65.32% dan kadar serat pangan sebesar 8.46 – 13.72%. Hasil uji organoleptik terbaik parameter warna adalah pisang kepok putih rasio 60:40, parameter tekstur keras adalah pisang raja rasio 60:40, parameter rasa pisang adalah pisang kepok putih rasio 70:30, parameter flavor pisang adalah pisang kepok rasio 70:30, parameter kepadatan adalah pisang kepok putih rasio 50:50 dan parameter kesukaan keseluruhan adalah pisang kepok putih rasio 60:40.
PENGARUH PERBEDAAN FORMULASI WEDANG CEMUE INSTANT TERHADAP SIFAT SENSORIS DAN AKTIVITAS ANTIOKSIDAN Kiswanto, Yulius; Astuti, Rahayu Dyah; Nuraini, Jihan
JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) Vol 6, No 1 (2021): JITIPARI
Publisher : Universitas Slamet Riyadi Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (196.204 KB) | DOI: 10.33061/jitipari.v6i1.4913

Abstract

Wedang cemue is a traditional drink originating from the Ngawi area, East Java. The existence of wedang cemue is getting eliminated due to the presence of instant drink that we ready to serve and more practical. To preserve the existence of wedang cemue, an innovation is needed that can promote its existence, which is made cemue into to instant. The purpose of this study was to determine the preference of instant cemue, as well as to determine of antioxidant activity. The product preference test (taste, color and aroma) used hedonic scale. The preference test involved 25 panelist. A part from the hedonic test, antioxidant activity test were also carried out using the DPPH test. This study used a Completely Randomized Design with 1 factor that is the variation of formulations (4 formulations). Each formulation was repeated 3 times. The data obtained werw analyzed using ANOVA and further testing with DMRT. The results of cemue instant showed that the formulation I obtained higher acceptability on color (3,84), aroma (3,68) and taste (3,88). The antioxidant activity of formulation I showed the highest result (71,507).
FRUIT LEATHER DARI BEBERAPA JENIS MANGGA (Mangifera indica L.) DENGAN PERBEDAAN KONSENTRASI GUM Ayu Krisna Hadi, Kesia Uma; Suhartatik, Nanik; Widanti, Yannie Asrie
JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) Vol 5, No 2 (2020): JITIPARI
Publisher : Universitas Slamet Riyadi Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1389.129 KB) | DOI: 10.33061/jitipari.v5i2.4069

Abstract

Mangga (Mangifera indica L.) merupakan buah musiman dan cepat rusak, sehingga untuk mengawetkannya dapat diolah menjadi fruit leather. Gum merupakan hidrokoloid yang dapat digunakan untuk memperbaiki plastisitas fruit leather. Tujuan penelitian ini adalah menentukan karakteristik sensoris dan sifat fisikokimia fruit leather yang terbuat dari beberapa jenis mangga dengan perbedaan konsentrasi gum dan mendapatkan fruit leather terbaik berdasarkan kadar vitamin C dan serat pangan tertinggi. Penelitian dilakukan dengan menggunakan Rancangan Acak Lengkap (RAL) faktorial yang terdiri dari 2 faktor. Faktor pertama yaitu jenis mangga (manalagi, golek, dan madu) masing-masing (99,5; 98,5 dan 97,5%), sedangkan faktor yang kedua yaitu gum (0,5; 1,5 dan 2,5%). Hasil penelitian menunjukkan bahwa fruit leather yang optimal berdasarkan kadar vitamin C tertinggi adalah fruit leather dengan kombinasi perlakuan mangga golek-gum (99,5%:0,5%) dan mangga madu-gum (99,5%:0,5%) sebesar 25,99 mg/100 gram dan serat pangan tertinggi adalah fruit leather dengan kombinasi perlakuan mangga manalagi-gum (98,5%:1,5%) sebesar 9,27%.
THE APPLICATION OF EDIBLE COATING BASED ON NATRIUM ALGINATE ENRICH WITH LEMONGRASS OIL (Cymbopogon citratus) ON TILAPIA FISH FILLET (Oreochromis niloticus) FOR INHIBITED MICROBIOLOGICAL AND OXIDATIVE DAMAGE DURING COLD STORAGE Retnaningtyas, Sekar Maharani; Khasanah, Lia Umi; Sari, Ardhea Mustika
JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) Vol 6, No 1 (2021): JITIPARI
Publisher : Universitas Slamet Riyadi Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (190.841 KB) | DOI: 10.33061/jitipari.v6i1.3971

Abstract

Tilapia fish fillet have a high protein contain (18,70g/100g) however it can be easily decay. The aim of this study was to know the characteristic of lemongrass oil, characterisric of edible film with the addition of lemongrass oil and quality of tilapia fish fillet coated with edible film-natrium alginate enriched lemongrass oil on cold storage. Edible coating based on alginat added with lemongrass oil and applied on fishery products, tilapia fish fillet. The studies used Complete Random Design 2 factor, lemongrass oil concentration and storage time. Analyzed used one way ANOVA and continued with Duncan’s Multiple Range Test (a:0.05) and paired t-test (a:0.05). The analysis showed that yield of lemongrass oil was 0.27%; specific gravity was 0.85476 g/ml; viscosity was 0.021 N.m/s2 and have 17 active compound. Inhibitory zone of lemongrass oil between 6.417 mm – 20.333 mm. Thickness of edible film added with lemongrass oil between 0.063mm-0.104mm; tensile strength value 1.974 MPa-2.563 MPa and WVTR 4.454 g/jam.m2-5.165 g/h.m2. The result of application edible coating enriched with lemongrass oil on fillet showed the TBA and TPC value were significantly increased during however it didn’t affect significantly to the TVB and pH value. Edible coating enriched lemongrass oil 1.5% able to maintain microbiological quality until day 3 and oxidative quality until day 12
AKTIVITAS ANTIOKSIDAN INFUSED WATER APEL (Malus domestica) - KAYU MANIS (Cinnamon burmannii) DENGAN VARIASI PENAMBAHAN KURMA (Phoenix dactylifera L) DAN LAMA PERENDAMAN Triyani, Haztien Silmi; Karyantina, Merkuria; Suhartatik, Nanik
JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) Vol 6, No 1 (2021): JITIPARI
Publisher : Universitas Slamet Riyadi Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (158.757 KB) | DOI: 10.33061/jitipari.v6i1.4733

Abstract

Water, one of the most important elements of the body and one of the macro substances, has the similar role as carbohydrates, fats and proteins for us humans. Humans cannot survive in few days without drinking. Toxins in human body can be cleansed by consuming water regularly. Infused water alternately becomes the another option to encourage people to drink much water. Furthermore, infused water can help out many people who do not have time or do not like eating fruits. However, many people do not drink water because of their personal reason although infused water might become the second opinion after pure water, and can increase an appetite because of the fruit color. Based on the reason above, the research purposes were appointed to examine the effect of the added date palm and soaking time towards the levels of anti-oxidant in apple-cinnamon infused water. The study was conducted using a Completely Randomized Design (CRD) factorial with 2 factors. In the first factor, the research media was added with dates (0, 10, and 20 grams), and the second factor, the media was measured from its soaking time (4, 8, and 12 hours). The research was initiated by creating of apple-cinnamon infused water with the aadditional various dates. Then, conducting various analyses like chemical analysis, total sugar content analysis, vitamin C, DPPH and FRAP antioxidant activity, total phenol, total solids, and pH. The optimum result was emerged when the additional 10 gram of dates and 4 hours of immersion time were combined. The characteristics of infused water are total sugar 24.37%, vitamin C 11.39 mg / 100 ml, 34.82% RSA DPPH, FRAP value 5.15%, total phenol 18.51 mg gallic acid / 100 ml, total solids 4.75oBrix, and the degree of acidity (pH) 5.65.
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.

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