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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 283 Documents
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The effect of pineapple peel and chicken bone flours on the physicochemical properties and sensory acceptability of noodles: Pengaruh tepung kulit nanas dan tepung tulang ayam terhadap sifat fisikokimia dan penerimaan sensorik mie 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: Profil mikroba digesta hewan coba diabet yang diberi beras pratanak 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.

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