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Akhmad Mustofa
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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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Germination Changes The Chemical Composition and Improves Antioxidant Activity of Indonesian Local Brown Rice var Mentikwangi: Germinasi Merubah Komposisi Kimia dan Meningkatkan Aktivitas Antioksidan pada Beras Pecah Kulit Lokal var Mentikwangi Saputra, Wahyu Dwi; Saputra, Adrian Dwi; Triwitono, Priyanto
JITIPARI Vol 9 No 2 (2024): JITIPARI
Publisher : Universitas Slamet Riyadi Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/jitipari.v9i2.10901

Abstract

Previously, germination was reported in many studies that could improve the nutritional status and bioactive compounds in brown rice. However, the change of those functional properties was randomly different in diverse varieties. This study aimed to evaluate the change in chemical composition and functional properties of germinated brown rice from the Mentikwangi variety, one of the local paddy rice in Indonesia. Brown rice was germinated using the soaked and aeration method for 48 h. After that, the proximate compositions were analyzed including the change of total phenolic compounds and radical scavenging activity. We observed that germination in Mentikwangi brown rice significantly increased the crude protein content, but reduced the lipid and total carbohydrate contents. Moreover, the antioxidant activity was improved in germinated Mentikwangi brown rice sample due to the improvement of total phenolic compounds. These results affirm the previous studies which concluded that germination attenuated the functional properties of brown rice, so that has the potential to be developed as a future functional food.
Quality Assurance Systems in the Development of Fishery Product Processing MSMEs: Sistem Penjaminan Mutu dalam Pengembangan UMKM Pengolahan Hasil Perikanan Maghfira, Nadya Permata; Aini, Nur; Arsil, Poppy; Arsyistawa, Hadana Sabila
JITIPARI Vol 9 No 2 (2024): JITIPARI
Publisher : Universitas Slamet Riyadi Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/jitipari.v9i2.10200

Abstract

The quality standards of processed fishery products can be assessed by applying regulations required in the industry, including halal certification and quality assurance systems. The implementation of halal certification and quality assurance system regulations can increase the development of MSMEs, especially with Law Number 33 of 2014 concerning the Halal Assurance System, which requires halal food to be halal certified. One of the factors that cause most MSMEs not to implement halal certification and other regulations is the existence of internal and external problems. This study aims to develop a development strategy for fishery product processing MSMEs by analyzing internal and external factors in implementing halal certification and quality assurance systems. The Quantitative Strategic Planning Matrix (QSPM) method is used to prioritize alternative strategies based on the SWOT analysis results. This research concludes that the priority strategy for developing fish processing MSMEs is the SO strategies, which include utilizing government programs to form marketing and distribution networks, innovating attractive product packaging following people's lifestyles, utilizing technological advances for promotional activities, marketing, and expanding marketing networks and the need to create a business website so that the market can recognize every product owned by the company.
Effect of Maceration Time on Color Intensity, Bioactive Compounds and Antioxidant Activity of Purple Corn Extract (Zea mays var. Black Aztec): Pengaruh Lama Maserasi Terhadap Intensitas Warna, Senyawa Bioaktif dan Aktivitas Antioksidan Ekstrak Jagung Ungu (Zea mays var. Black Aztec) Mawarno, Binardo Adi Seno; Putri, Aldila Sagitaning; Fitriana, Ika
JITIPARI Vol 9 No 2 (2024): JITIPARI
Publisher : Universitas Slamet Riyadi Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/jitipari.v9i2.10219

Abstract

Purple corn is one of the corn varieties that is being developed by Indonesia as a form of food diversification. The purple color of corn is produced by the high presence of anthocyanins so it can provide health benefits such as antioxidant, anti-inflammatory, mutagenic, anti-cancer and anti-angiogenesis. To ensure that the bioactive components are not damaged, extraction is carried out in stages by applying the maceration method using a polar solvent with the correct ethanol content of 96%. Apart from using the appropriate solvent, the length of maceration time will determine the results of the extract obtained. This research aims to find out how long maceration affects the content of bioactive compounds found in purple corn. The research used a completely randomized design with one treatment, namely maceration times of 12, 24 and 48 hours. The tests carried out included color intensity, total phenol and anthocyanin content and antioxidant activity. The research findings explain that the length of maceration has a significant effect on color intensity, total phenols and antioxidant activity of purple corn extract. 2 hour maceration was the best treatment in extracting bioactive compounds, namely total phenols of 206.29 g/100 g, total anthocyanins of 0.19 g/100 g and antioxidant activity of 58.80%.
The utilization of Konjac as Smart Biodegradable Film Packaging with Butterfly Pea Flower Extract and Eggshell Flour as Active Agent: Pemanfaatan Konjac sebagai Smart Biodegradable Film Packaging dengan Bahan Aktif Ekstrak Bunga Telang dan Tepung Cangkang Telur Ayam Suryadi, Cherry Keiko Alendra; Setijawaty, Erni; Utomo, Adrianus Rulianto; Jati, Ignasius Radix A.P.
JITIPARI Vol 9 No 2 (2024): JITIPARI
Publisher : Universitas Slamet Riyadi Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/jitipari.v9i2.10234

Abstract

This research investigates the effect of adding active ingredients such as butterfly pea flower extract and eggshell powder on the physical and chemical properties of smart biodegradable film packaging. The butterfly pea flower extract was prepared by mixing dry butterfly pea flowers with water in ratios of 0 (without butterfly pea flowers, as a control), 1:250, and 1:125. The eggshell powder was added in concentrations of 0%, 0.15%, and 0.3% (w/v). The result shows that the addition of active agents affected the water vapor transmission rate (WVTR), tensile strength, and elongation of the film. The addition of eggshell powder did not have any significant effect on the total phenol content, anthocyanin content, and antioxidant activity. The smart biodegradable film packaging produced in this study showed total phenol values ranging from 237,8858-907,1768 mg GAE/100 g sample, total anthocyanin content 0.1045-2.3512 mg cy-3-glu eq/100 g sample, antioxidant activity 5,1198-54.8475%, WVTR 60,5826-91,3325 g/m2/24 hours, tensile strength 2,615-8,479 N/mm2/24 hours, and elongation 1,437-43,360%. The results of this study show that the smart biodegradable film packaging developed can be used as an indicator to monitor changes in the quality of steamed chicken meat during storage.
Differences in Organoleptic Quality and Nutritional Value of Profile of Tuna Fish Floss with Addition of Jackfruit Dami as an Alternative Source of Protein and Fiber: Perbedaan Mutu Organoleptik dan Profil Nilai Gizi Pada Abon Ikan Tuna Dengan Penambahan Dami Nangka Sebagai Alternatif Sumber Protein dan Serat Azis, Rahmatullah Farid; Jumiyati, Jumiyati; Yulianti, Risda
JITIPARI Vol 9 No 2 (2024): JITIPARI
Publisher : Universitas Slamet Riyadi Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/jitipari.v9i2.10763

Abstract

Fish floss is a processed fishery product made from fresh fish as raw material in the form of powder or fiber from fish meat. The seasoning given has a brownish color which goes through boiling, steaming, shredding, adding spices and the cooking process. Jackfruit dami contains 1.94% crude fiber. Due to its high fiber content, Dami jackfruit has the potential to be processed into food products and is a good source of fiber in making shredded meat. This research aims to determine the differences in organoleptic hedonic tests and hedonic quality and nutritional value profile of tuna fish floss with the addition of jackfruit dami as an alternative source of protein and fiber. The design used was a completely randomized design with 3 different treatments between tuna (gr) and jackfruit dami (gr) F1 (75:25), F2 (50:50), and F3 (25:75). The results of this study showed that the F2 treatment had a level of preference for color (3.93), taste (3.67), texture (3.63), aroma (3.63), and overall (3.67). Color, texture and overall have significant differences in panelists' preferences, but the aroma and taste aspects are not significant in panelists' preferences. The best treatment, F2, has a water content of 7.08%, protein content of 48.1%, and fiber content of 3.50%.
Breadfruit Starch as A Thickener on The Physical and Organoleptic Properties of Tomato Sauce: Peran Pati Sukun Sebagai Pengental Terhadap Sifat Fisik Dan Organoleptik Saus Tomat Harsanto, Bovi Wira; Triastuti, Indri; Asmoro, Novian Wely; Hartati, Sri
JITIPARI Vol 9 No 2 (2024): JITIPARI
Publisher : Universitas Slamet Riyadi Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/jitipari.v9i2.10914

Abstract

Indonesian people widely consume tomato sauce as a condiment or food seasoning. The natural thickening agent commonly used in tomato sauce is starch, generally based on tapioca or cornstarch. The use of breadfruit starch as a thickener is rarely studied and needs to be researched scientifically. This research aimed to evaluate the role of breadfruit starch as a thickener in tomato sauce. This research began with extracting breadfruit starch through wet milling and continued with making tomato sauce based on breadfruit starch. The concentration of breadfruit starch was varied in 3 levels, namely 0.5%, 1%, and 1.5%. Commercial tomato sauce was also evaluated and used as a comparison. Viscosity, color, and organoleptic analyses were conducted on tomato sauce products. The results showed that tomato sauce based on 1.5% breadfruit starch had a higher viscosity (3220.5 cP) than the addition of 0.5% (572 cP) and 1% (1093.5 cP) starch, but it was still much lower than the viscosity of commercial tomato sauce (6922.5 cP). In terms of color, breadfruit starch-based tomato sauce is not much different from commercial tomato sauce in terms of brightness (L: 32-35), redness (a: 9-11), and yellowness (b: 10-15). After organoleptic analysis, the panelists rated the breadfruit starch-based tomato sauce as mediocre (average score 3), compared to the commercial tomato sauce, which the panelists preferred (score 4). These findings indicate that breadfruit starch has potential as a thickener for tomato sauce because it can resemble the quality of tomato sauce in terms of color. However, the concentration of added breadfruit starch still needs to be increased to increase the thickness of the tomato sauce and its acceptance by consumers.
Characteristics of ice cream with addition purple sweet potato and durian seed flour: Karakteristik Es Krim dengan Penambahan Ubi Jalar Ungu dan Tepung Biji Durian Khairiyah, Nurul; Fitriani, Shanti; Nopiani, Yanti
JITIPARI Vol 10 No 1 (2025): JITIPARI
Publisher : Universitas Slamet Riyadi Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/jitipari.v10i1.10259

Abstract

The purpose of this study is to ascertain the optimal concentration and the impact of adding durian seed flour to the ice cream's physical, chemical, and sensory characteristics. This investigation was carried out experimentally with three replications and six treatments using a totally randomized methodology. UD1 (control), UD2 (with 0.2% durian seed flour added), UD3 (with 0.4% durian seed flour added), UD4 (with 0.6% durian seed flour added), UD5 (with 0.8% durian seed flour added), and UD6 (with 1.0% durian seed flour added) was the treatments that were employed. Descriptive and hedonic sensory evaluations of softness, total solids, protein content, and melting speed were all significantly impacted (P<0.05) by variations in durian seed flour in terms of lowering overrun.  The selected treatment in this study was treatment UD3 (addition of 0.4% durian seed flour) with overrun of 31.85%, melting speed of 20.29 minutes, total solids of 42.95%, protein of 5.82%, and fat of 7.85% with characteristic light purple color, not smelled of durian seed flour, not taste of durian seed flour, very soft texture, and overall the panelists liked it.
Antioxidant activity and preference level of aloe vera (Aloe vera var. chinensis) beverages made with gel size and boiling time variation: Aktivitas Antioksidan dan Tingkat Kesukaan Minuman Gel Lidah Buaya (Aloe vera var. chinensis) yang dibuat dengan Variasi Ukuran Gel dan Lama Perebusan Imani, Meida Indika; Chatarina Wariyah; Yulianto, Wisnu Adi
JITIPARI Vol 10 No 1 (2025): JITIPARI
Publisher : Universitas Slamet Riyadi Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/jitipari.v10i1.10786

Abstract

Aloe vera gel contains antioxidative phenolic compounds. Fresh aloe vera gel is less accepted by the community due to its bitter taste from its latex. An acceptable alternative to aloe vera products is an aloe vera gel beverage because people of all ages currently favor light drinks. This study aims to produce aloe vera gel beverages with high antioxidant content by varying the gel size and boiling duration for easy consumption and preference by panelists. This research employed a completely randomized design (CRD) with two treatment factors, namely variations in gel size (0.5x1 cm, 1x2 cm, 2x3 cm) and boiling duration (10 minutes, 15 minutes, 20 minutes). The obtained data were subsequently analyzed Analysis of Variance (ANOVA). If differences were found, Duncan's Multiple Range Test (DMRT) was conducted at a significance level of 5%. The research results indicate that variations in gel size and boiling duration affect antioxidant activity, moisture content, total sugar content, gel texture, and preference level. The acceptable aloe vera gel beverage, preferred by the panelists which made with a gel size of 0.5x1 cm and a boiling duration of 10 minutes, with exhibited the highest antioxidant activity 6.72% RSA, moisture content 94.15%, total sugar content 13.35%, hardness (6.25 g/cm2, and deformation 2.81 mm.
Substitution of wheat flour with purple sweet potato and red bean increased energy value, protein, and fat content of muffin: Substitusi Terigu dengan Ubi Ungu dan Kacang Merah Meningkatkan Nilai Energi, Protein, dan Lemak Muffin Berylia Sendya Dwi Putriani; Aprilia, Veriani; SAlfarino, Ryan
JITIPARI Vol 10 No 1 (2025): JITIPARI
Publisher : Universitas Slamet Riyadi Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/jitipari.v10i1.10848

Abstract

Muffin is a wheat flour-based snack with gluten content and high glycemic index, so substitution is needed to reduce the impact of excess consumption on health. The ingredients used are purple sweet potato and red bean which have high content of energy, carbohydrates, protein and low GI. The study aimed to determine the effect of substituting wheat flour with sweet potato flour and red bean flour on the nutritional value of muffins. This was an experimental study with a single-factor completely randomized design (CRD) with one control group and three treatment groups with the proportion of wheat flour: purple sweet potato flour: red bean flour namely 100:0:0 (P0), 30:20:50 (P1), 30:35:35 (P2), dan 30:50:20 (P3). They were repeated 3 times.  The results showed that there was an effect of wheat flour substitution with sweet potato flour and red bean flour on the nutritional value of muffins (p<0.001). The highest average nutritional value of each treatment is water content P3 (34.45%), ash content P3 (3.06%), protein P1 (9.92%), fat P1 (9.39%), carbohydrate P3 (44.67%), and energy P1 (294.23 kcal). The nutritional value of 50g muffins is in accordance with the quality standards according to SNI and the standard requirements for children, but the fat content is above the standard if it is consumed as snacks for DM patients, therefore it needs to reformulate to fulfill the standard.
Phytochemicals, nutritional, anti-nutritional and bioactivity of Dioscorea pentaphylla L. tuber : A review: Fitokimia, Nutrisi, Anti Nutrisi dan Bioaktivitas Umbi Tomboreso (Dioscorea pentaphylla L.): Kajian Pustaka Witoyo, Jatmiko Eko; Hamaisa, Atika; Utoro, Panggulu Ahmad Ramadhani
JITIPARI Vol 10 No 1 (2025): JITIPARI
Publisher : Universitas Slamet Riyadi Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/jitipari.v10i1.10970

Abstract

Dioscorea pentaphylla L. tubers, locally known as tomboreso tubers by Indonesian people, grow wild in forests in various parts of Indonesia but are not well-underutilized. This article aims to comprehensively review the phytochemistry, nutritional, anti-nutritional, and bioactivity of tomboreso tubers. The method used is a literature study with a database of online articles downloaded from Google Scholar related to the topic discussed. Various earlier studies reported that tomboreso tubers are rich in phytochemical compounds, such as alkaloids, flavonoids, polyphenols, terpenoids, tannins, glycosides, and saponins. Tomboreso tubers are also rich in complete nutritional content, such as protein content (1.69-9.20%), fat (0.14-6.24%), fiber (1.28-7.24%), starch (3.71-61.26%), minerals, amino acids, and fatty acids. Furthermore, tomboreso tubers also contain anti-nutritional compounds that are less beneficial to health, such as tannins, oxalates, hydrogen cyanide, phenols, flavonoids, phytates, a-amylase inhibitors, and trypsin inhibitors. Tomboreso tubers have been shown to have various biological activities, such as anti-bacterial, anti-mutagenic, and antioxidant, from various earlier studies. To make tomboreso tubers safe to eat and an alternative food source with low anti-nutritional content, further research must be done on their exploration, utilization, and further processing to reduce anti-nutritional compounds.

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