cover
Article Per Year (5 Year)
All
Home Page
OAI Link
Editorial Team
Contact
Reviewer
Google Scholar
Contact Name
Akhmad Mustofa
Contact Email
garadaiva@gmail.com
Phone
+6287712362590
Journal Mail Official
jitipari@unisri.ac.id
Editorial Address
Jl. Sumpah Pemuda No. 18 Joglo Surakarta 57136
Location
Kota surakarta,
Jawa tengah
INDONESIA
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 285 Documents
 25   26   27   28   29 
The effect of pineapple peel and chicken bone flours on the physicochemical properties and sensory acceptability of noodles Agustin, Nur; Mahmudah, Nur Aini; Purnomo, Panji
JITIPARI Vol 11 No 1 (2026): JITIPARI
Publisher : Universitas Slamet Riyadi Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/jitipari.v11i1.11833

Abstract

Wheat has limited nutritional content, therefore fortification with other ingredients is required to complement these nutrients, one of which is fortification with pineapple peel flour and chicken bones in noodle products. Thus, this study was conducted to investigate the impact of adding chicken bone and pineapple peel flours on the characteristics of wheat flour noodles, with the goal of developing a product enriched in fiber and minerals, and exhibiting acceptable sensory qualities. The research design used a completely randomized design (CRD) with 2 experimental factors, namely pineapple peel flour concentration (0%,3%,5%) and chicken bone flour concentration (0%,5%,10%) with triplicate replication. Based on the optimal treatment by Zeleny method, sample N1T3 emerged as the most favorable formulation. This sample exhibited the following chemical profile: a moisture content of 8.77%, an ash content of 4.52%, a protein content of 14.45%, a fat content of 1.52%, and a fiber content of 0.4%. Furthermore, sensory evaluation of Sample C yielded scores of 3.11 for color, 3.11 for aroma, 3.00 for taste, 2.89 for texture, and 2.89 for overall acceptance.
Characteristics of high-protein corn yogurt with the addition of soy protein isolate and spirulina Dewi, Ratih Tiara; Aini, Nur; Haryanti, Pepita; Khairunnisa, Anita; Probowati, Banun Diyah; Arsyistawa, Hadana Sabila
JITIPARI Vol 11 No 1 (2026): JITIPARI
Publisher : Universitas Slamet Riyadi Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/jitipari.v11i1.12219

Abstract

Corn milk yogurt is a fermented product that has a low protein content. One of the efforts to increase the protein content of corn milk yogurt is by adding spirulina and soy protein isolate as a source of high protein. The objectives of this research are 1) to study the formulation of high protein corn milk yogurt with the addition of spirulina and soy protein isolate; 2) to study the characteristics of corn milk yogurt. Corn yogurt with the addition of spirulina (0.08, 0.12 and 0.16%) and soy protein isolate (4.5, 8.5 and 12.5%) were tested for physicochemical and sensory characteristics. Results revealed Corn yogurt addition with of 0.08-0.16% spirulina and 4.5 - 12.5% soy protein isolates have protein content of 1.94 - 7.04%, water content of 76.0-81.1%, fat content of 0.66 – 1.17%, 14.5-16.6% of carbohydrate content, viscosity of 328.3-1128.7 mPas, total solids 16.01-17.93oBrix, pH of 3.41-3.67, lactic acid bacteria of 51 x 107 CFU/ml – 76 x107 CFU/ml.  Corn yogurt has sensory characteristics including yogurt taste of 2.60-3.68, green color of 2.42-3.82, yellow color of 1.45-2.53, corn flavor 2.27-2.60, beany flavor 2.70-3.17, spirulina flavor 2.23-3.08, viscosity 2.62-3.82 and preference of 2.25-2.9. The best formulation for making corn yogurt is a combination treatment with 8.5% soy protein isolate concentration and 0.12% spirulina with a protein content of 5.41%. While yogurt is preferred, this formula still needs some fine tuning to eliminate the fishy scent caused by the spirulina
Microbial profile of digesta in diabetic experimental animals fed with parboiled rice Azhad, M. Hafiz; Pujimulyani, Dwiyati; Yulianto, Wisnu Adi
JITIPARI Vol 11 No 1 (2026): JITIPARI
Publisher : Universitas Slamet Riyadi Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/jitipari.v11i1.12688

Abstract

Rice is a staple food for nearly two-thirds of the world's population, including Indonesians. Rice generally has a high glycemic index (GI) and cannot be consumed by diabetics.  Pratanak rice has a low GI, so it is recommended for diabetics. The study aimed to evaluate the effect of parboiled rice on the amount of LAB (Lactic Acid Bacteria), pH, and SCFA (Short-Chain Fatty Acids) of diabetic experimental animals. The research method consisted of 6 groups of rats with groups 1 (Cr and Mg fortified parboiled rice), 2 (Cr, Mg and cinnamon fortified parboiled rice), 3 (nonfortified parboiled rice), 4 (ciherang rice), 5 (standard feed for healthy rats), 6 (diabetic rats). All groups of rats were adapted for 3 days with standard feed and treatment for 14 days. LAB, pH, and SCFA were analyzed, statistical tests using One Way Anova if significantly different, followed by DMRT test. Giving chromium, magnesium, and cinnamon fortified rice gave a significant difference in the amount of LAB, pH, and SCFA feces between the treatment group and the control group. Thus, pre-cooked rice fortified with Cr, Mg, and cinnamon has the potential to be a healthier food option for individuals with diabetes.
The effect of ZnCl2 concentration as extraction medium and sweet potato starch (Ipomoea batatas L.) addition on the characteristics of extract pandan edible film Suryani, Chatarina Lilis; Haliza, Alief Nur; Wariyah, Chatarina; Sari, Yuli Perwita Sari
JITIPARI Vol 11 No 1 (2026): JITIPARI
Publisher : Universitas Slamet Riyadi Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/jitipari.v11i1.12114

Abstract

The use of edible film from natural materials in the food industry as food packaging is increasing because it is safer and can reduce exposure to microplastics. Natural materials such as pandan extract and sources of chlorophyll and antioxidants have higher added value as functional foods, but chlorophyll easily degraded. The formation of Zn-chlorophyll complexes can increase chlorophyll stability. In addition, fillers are needed; sweet potato starch can be an alternative filler, but the amount of addition is unknown. This study aims to evaluate the effect of variations in ZnCl2 concentration as an extraction medium and the addition of sweet potato starch to pandan edible film. The stages of making pandan edible film are chlorophyll extraction (ZnCl2 1000, 1250, 1500 ppm), mixing sweet potato starch (3, 4, and 5% w/v), heating, molding, and drying. This study used a Completely Randomized Design (CRD) factorial pattern. The resulting edible film was tested for tensile strength and color and analyzed for chemical water content, chlorophyll content, Zn content, and antioxidant activity. The results showed that the higher the concentration of ZnCl2 and the addition of sweet potato starch, the increased lightness, redness, and water content, but the edible film's chlorophyll content and antioxidant activity decreased. The best edible film made with 1000 ppm ZnCl2 media and the addition of 4% white sweet potato starch with the characteristics of total chlorophyll content of 228.21% db, antioxidant activity of 98.70%, Zn content of 4.33 mg/g, water content of 16.86% wb, lightness 34.92, redness -2.67, yellowness 10.37 and tensile strength 4.99 MPa. Pandanus edible film has the potential to use as biodegradable high fat food packaging.
Storage effects on the quality of pasteurized goat milk: Physicochemical and microbiological perspectives Prayitno, Edi; Agung Purnomoadi; Endang Purbowati; Rudy Hartanto
JITIPARI Vol 11 No 1 (2026): JITIPARI
Publisher : Universitas Slamet Riyadi Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/jitipari.v11i1.13454

Abstract

This study aimed to examine the effects of storage on the physicochemical and microbiological quality of pasteurized goat milk. Milk from 40 crossbred Saanen goats, each in their third lactation period and DIM 60 (day in milk), was collected in the morning, resulting in a composite sample of 20 L. The milk was then pasteurized using the low-temperature long-time (LTLT) method. The experimental design was a completely randomized design with a factorial pattern. The treatments combined two factors: temperature and time. The temperature factor (T) consisted of T1 = room temperature (25–30°C), T2 = 15–20°C, T3 = 5–10°C, and T4 = -5–0°C. The time factor (V) consisted of V1 = 8 hours, V2 = 24 hours, and V3 = 72 hours, resulting in 12 treatment combinations (4x3) with three replications, yielding a total of 36 experimental units. The results showed a significant interaction (P<0.05) between temperature and storage time on the physicochemical and microbiological parameters of pasteurized goat milk. The total plate count (TPC) values for treatments T1V1, T1V2, and T1V3 were higher, whereas for treatments T4V1, T4V2, and T4V3, they were lower. The T0 treatment could only maintain milk quality up to 8 hours, T1 could maintain milk quality up to 24 hours, while the quality of milk in T3 and T4 treatments remained good even after 72 hours of storage. It is concluded that storage without refrigeration can maintain milk quality for up to 8 hours, while cooling with ice gel can maintain milk quality for up to 24 hours. For storing pasteurized goat milk for more than 24 hours or up to 72 hours, it is recommended to use a cooling device with a temperature below 10°C, such as a refrigerator or freezer.

Page 29 of 29 | Total Record : 285

 25   26   27   28   29 

Filter by Year

2016 2026


Reset
Filter By Issues
All Issue Vol 11 No 1 (2026): JITIPARI Vol 10 No 2 (2025): JITIPARI Vol 10 No 1 (2025): JITIPARI Vol 9 No 2 (2024): JITIPARI Vol. 9 No. 1 (2024): JITIPARI Vol 8 No 2 (2023) Vol 8 No 1 (2023): JITIPARI Vol 7 No 2 (2022): JITIPARI Vol 7 No 1 (2022) Vol 6, No 2 (2021): JITIPARI Vol 6 No 2 (2021): JITIPARI Vol 6, No 1 (2021): JITIPARI Vol 6 No 1 (2021): JITIPARI Vol 5, No 2 (2020): JITIPARI Vol 5 No 2 (2020): JITIPARI Vol 5, No 1 (2020): JITIPARI Vol 5 No 1 (2020): JITIPARI Vol 4, No 2 (2019): JITIPARI Vol 4 No 2 (2019): JITIPARI Vol 4, No 1 (2019): JITIPARI Vol 4 No 1 (2019): JITIPARI Vol 3, No 2 (2018): JITIPARI Vol 3 No 2 (2018): JITIPARI Vol 3 No 1 (2018): JITIPARI Vol 3, No 1 (2018): JITIPARI Vol 2, No 2 (2017): JITIPARI Vol 2 No 2 (2017): JITIPARI Vol 2, No 1 (2017): JITIPARI Vol 2 No 1 (2017): JITIPARI Vol 1 No 2 (2016): JITIPARI Vol 1, No 2 (2016): JITIPARI Vol 1 No 1 (2016): JITIPARI Vol 1, No 1 (2016): JITIPARI More Issue