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INDONESIA
Jurnal Teknologi Pangan dan Hasil Pertanian
Published by Universitas Semarang
ISSN : 16939115     EISSN : 2580846X     DOI : 10.26623
Core Subject : Science, Agriculture,
Agriculture, Biological Sciences & Forestry Computer Science & IT
Arjuna Subject : -
Articles 5 Documents
 1 
Search results for , issue "Vol. 18 No. 1 (2023): Februari" : 5 Documents clear
Identifikasi Senyawa Bioaktif dan Evaluasi Kapasitas Antioksidan Seduhan Simplisia Bunga Telang (Clitoria ternatea L.) Yuliasari, Hikmah; Ayuningtyas, Laksmi Putri; Erminawati, Erminawati
Jurnal Teknologi Pangan dan Hasil Pertanian Vol. 18 No. 1 (2023): Februari
Publisher : Faculty of Agricultural Technology, Universitas Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26623/jtphp.v18i1.6104

Abstract

Butterfly pea (Clitoria ternatea L.) is an indigenous Indonesian flower that is usually consumed as a natural ingredient in herbal drinks and nutraceutical products. It contains several bioactive compounds that showed strong antioxidant activity to neutralize free radical compounds from foods. The aim of this study was to identify the bioactive compounds, antioxidant capacity and the organoleptic characteristics in the brewed of dried butterfly pea. The experimental design of this study used a completely randomized design with two factors: 1) dried butterfly pea content in water : 0,5; 1,0; dan 1,5 (g/200 ml) and 2) brewing levels (1, 2, and 3 times). The phytochemical screening analysis revealed that the brewed butterfly pea contained bioactive compounds such as flavonoids, tannins, saponins, steroids, and triterpenoids. The longer dried butterfly peas soak in water showed the higher level of total anthocyanin content, total phenolic compounds, and antioxidant activity. Organoleptic analysis showed significantly effect of the colour but not the odour or flavour of the brewed dry butterfly pea.
Pembuatan Handsoap Antibakteri Dan Pelembap Kulit Berbasis Minyak Jelantah Dan Minyak Zaitun Dengan Proses Saponifikasi Bakhri, Syamsul; Gusnawati, Gusnawati; Wahyu Lestari, Tri Isra; Zainal, Zakinah; Fidya, Nurul
Jurnal Teknologi Pangan dan Hasil Pertanian Vol. 18 No. 1 (2023): Februari
Publisher : Faculty of Agricultural Technology, Universitas Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26623/jtphp.v18i1.6232

Abstract

Previous research used used cooking oil as a handsoap which has a strong inhibition of bacterial growth but still causes dry and slightly itchy skin, so this research was perfected by adding olive oil as a base. The problem is, which formulations of used cooking oil and olive oil in handsoap can inhibit bacterial growth and moisturize the skin, as well as their quality against organoleptic tests, irritation, and high foam. The purpose of this study was to determine the formulation of handsoap which has strong antibacterial properties, moisturizes the skin, and determines its quality against organoleptic tests, irritation, and high foaming. The composition of used cooking oil and olive oil used was 125 gr : 125 gr (Formula 1), 150 gr : 100 gr (Formula 2), 175 gr : 75 gr (Formula 3), and 200 gr : 50 gr (Formula 4). The making of this handsoap uses an experimental method. Testing the zone of inhibition of bacterial growth used the in vitro method, organoleptic testing was done through descriptive tests, and testing for PH, Irritability, and Foam Height was through descriptive tests using observational analytic methods. The results of this study are that this handsoap has a strong ability to inhibit bacterial growth, can moisturize the skin, is not irritated, and has a lot of foam, but has a large PH which is not in accordance with SNI so that it cannot be used by the public
Karakteristik Organoleptik Telur Asin Dengan Penambahan Jahe Merah (Zingiber Officinale Varietas Rubrum) Ulfah, Triana; Adiputra, Rachmat; Akhdiyat, Tedi; Firman, Asep
Jurnal Teknologi Pangan dan Hasil Pertanian Vol. 18 No. 1 (2023): Februari
Publisher : Faculty of Agricultural Technology, Universitas Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26623/jtphp.v18i1.6342

Abstract

Eggs are livestock products that have a big contribution in overcoming nutritional problems in society. Generally, eggs only last for two weeks if stored at room temperature. Therefore preservation efforts are very important to maintain the quality of the eggs, so that the quality and nutritional value of the eggs remain good and do not change the taste, smell, color and contents. One way is to preserve them by salting and adding red ginger. Red ginger contains antioxidants, antimicrobials and essential oils that can preserve and give a distinctive aroma. The aim of this study was to determine the effect of adding red ginger (Zingiber officinale Rubrum variety) on the characteristics of salted eggs. The study used a completely randomized design (CRD) with 5 treatments, namely P0: 0% red ginger, P1: 20% red ginger, P2: 30% red ginger, P3: 40% red ginger, and P4: 50% red ginger with 5 times test. The results showed that the characteristics of salted eggs with the addition of 30% red ginger got the highest score in the hedonic method organoleptic test.
Komparasi Karakteristik Gel Dari Daun Cincau Hijau Segar Dengan Gel Dari Bubuk Daun Cincau Hijau (Cyclea Barbata Miers) Saputri, Dinda Rahmayanti; Rohadi, Rohadi; Fitriana, Ika
Jurnal Teknologi Pangan dan Hasil Pertanian Vol. 18 No. 1 (2023): Februari
Publisher : Faculty of Agricultural Technology, Universitas Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26623/jtphp.v18i1.6375

Abstract

Daun cincau hijau yang telah dipanen mudah rusak. Bubuk daun cincau didapatkan dari hasil pengeringan dan pengecilan ukuran. Penelitian ini bertujuan untuk mengetahui perbedaan pada karakteristik fisik (rendemen, sineresis, tekstur, warna, kecepatan pembentukan gel), karakteristik kimia (pH, kadar air, kadar abu, dan serat kasar) dan sensoris gel dari daun cincau hijau segar dengan gel dari bubuk daun cincau hijau (Cyclea barbata Miers). Penelitian dilakukan di Laboratorium Rekayasa Proses Pengolahan Pangan dan Laboratorium Kimia dan Biokimia Pangan Universitas Semarang pada bulan Juni 2022. Rancangan percobaan menggunakan Rancangan Acak Lengkap (RAL), 2 perlakuan, 10 ulangan dan dianalisis dengan independent sample T-Test. Kesimpulan menunjukkan nilai signifikansi kadar air, kadar abu, sineresis, pH, kecepatan pembentukan gel, springiness, sensoris warna maupun spektrofotometri, aroma, rasa dan kekokohan gel dari daun cincau hijau segar dengan gel dari bubuk daun cincau hijau (Cyclea barbata Miers) kurang dari 0,05 (Sig. 2-tailed) yang artinya ada perbedaan yang signifikan. Sedangkan pada rendemen, serat kasar, hardness dan gumminess menunjukan nilai signifikansi lebih dari 0,05 (Sig. 2-tailed) yang artinya tidak terdapat perbedaan yang signifikan.
Nutritional Value and Sensory Properties of Brown Rice Flour Cookies with Green Spinach (Amaranthus Tricolor L.) Incorporation as Gluten-Free Food Alternative Mahmudah, Nur Aini; Nur Mauizza, Raissa; Nabawiyah, Hafidhotun; Yuni Damayanti, Amilia
Jurnal Teknologi Pangan dan Hasil Pertanian Vol. 18 No. 1 (2023): Februari
Publisher : Faculty of Agricultural Technology, Universitas Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26623/jtphp.v18i1.6110

Abstract

Cookies is one of the wheat-based snack product with increasing rate of consumption by years. Wheat flour used in Indonesia is fully imported. Local crop product such as brown rice flour with respective nutritional aspect can be utilized for wheat substitution. Addition of spinach as green leafy vegetable with numerous nutrients gives more functional value to the product.   This research aimed to investigate the acceptability (sensory properties) and nutritional content of brown rice flour cookies with the addition of green spinach. Four formulations made with ratio of brown rice and green spinach which were 100:0, 90:10, 85:15, 80:20. There were significant differences in protein, fat, and carbohydrate content among the four cookies samples There were significant differences in color appearance and taste between all samples. The best treatment is at the ratio of brown rice flour 90: green spinach 10, containing moisture content of 3.83%; ash content 1.48%; protein content 10.97%; fat content 31%; carbohydrates 52.7%; and crude fiber content of 17.3%.

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