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Jurnal Teknologi Hasil Pertanian

ilmupangan
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Published by Universitas Sebelas Maret

ISSN : 19790309 EISSN : 26147920 DOI : -

Core Subject : Agriculture,

Agriculture, Biological Sciences & Forestry

Jurnal “Teknologi Hasil Pertanian”, publishes original articles, review articles, and short communications on the fundamentals, applications and management of Agricultural Product Technology areas. The journal's aim is to offer scientist, researchers and other related professionals the opportunity to share their finding and disseminate knowledge in all the related topics of biotechnology, quality management, and technologies associated with production or product development.

Arjuna Subject : -

Articles 7 Documents

Search results for , issue "Vol 10, No 1 (2017)" : 7 Documents clear

PERANAN JUS BUAH MENGKUDU (Morinda citrifolia) DALAM MEMPERTAHANKAN KUALITAS SUSU PASTEURISASI KAMBING “PERANAKAN ETAWA” SELAMA PENYIMPANAN Devi Rizky Yuniani; Choiroel Anam; Tatik Khusniati; Rohula Utami
Jurnal Teknologi Hasil Pertanian Vol 10, No 1 (2017)
Publisher : Universitas Sebelas Maret (UNS)

Pasteurized milk stored at cool temperatures generally have a relatively short shelf life. Antibacterialactivity of noni juice in maintaining the quality of pasteurized goat's milk stored at cold temperatures wasinvestigated. Characteristics of pasteurized goat's milk examined were organoleptic performances, microbialgrowth (total plate count and psychotrophic bacteria), chemical characteristics (protein, pH and acid total) withthe addition of noni juice at variation concentrations) (0%, 5%, 7.5%, 10%, and 12.5%) and times of storage(0.5, 10, 15 and 20 storage days). The results showed that the concentration of noni juice addition of 0 % -7.5 %on the parameters of colour, flavour, taste and homogenity and still were acceptable by consumers. Theinhibitory effects of TPC amount of growth were shown in 12.5% (2.8x101-3.3x101cfu/ml), and this inhibitoryeffects weren’t significantly different between each other of concentrations) (α> 0.05). The low decrease ofprotein content was indicated at concentrations of 7.5 % and still with the value of under SNI up to 20 days ofstorage (from 3.48 to 3.19%). The lowest decrease of pH and the increase acid total titration were shown atconcentrations of 5% with the values of pH (6.40 to 6.17) and acid total (0.20 %-0.22%). Based on organoleptic,microbial and chemical characteristics, it can be concluded that the best concentration of noni juice than that theothers can be added to the pasteurized goat milk during storage was 5%.

KARAKTERISTIK FISIK, KIMIA DAN ORGANOLEPTIK VEGETABLE LEATHER CABAI HIJAU (Capsicum annuum var. annuum) DENGAN PENAMBAHAN BERBAGAI KONSENTRASI PEKTIN Putri Devi Permatasari; Nur Her Riyadi Parnanto; Dwi Ishartani
Jurnal Teknologi Hasil Pertanian Vol 10, No 1 (2017)
Publisher : Universitas Sebelas Maret (UNS)

Vegetable leather is a thin sheet-shaped product made of vegetables (puree) are processed by drying method. Green chilli contains high vitamin C, low calories value 23 cal/100 gr and contain fibers which is quite high as 1.3 g/100 g. In this study, pectin hydrocolloid was added to improve less plastic texture in vegetable leather. The purpose of this research is to identify the influence of the variation concentration of pectin against physical characteristics (tensile strength), chemical (water activity, moisture content, ash contain, vitamin C, fiber and calories value) and organoleptic (colour, flavour, taste, texture, and overall) vegetable leather green chilies as well as knowing the best concentration of pectin that based on physical, chemical and organoleptic characteristics of vegetable leather green chilies. Experimental design used in this research was Completely Randomized Design (CRD) based upon one factor which was the effects of pectin concentration addition. Research data were analyzed by one way ANOVA method and continued using DMRT analysis on the significance level α = 0.05, if there were significant differences between the means. The result showed that variations in the concentration of pectin have significant effect on water activity, moisture content, ash contain, and fiber. However, the variations of pectin concentration does not affect the value of tensile strength, vitamin C and calories value. Based on the analysis of physical, chemical, and organoleptic shows the vegetable leather green chili with the addition of 0.3% pectin is the best formula. Vegetable leather green chilies with 0.3% pectin concentration has tensile strength 4.6866 N, water activity 0.55, moisture content (wb) 14.959%, ash contain (db) 19.209%, food fiber (db) 15.795%, calories value 3.015,551 cal/g.

KAJIAN SIFAT SENSORIS, FISIK DAN KIMIA POUND CAKE SUBSTITUSI TEPUNG LABU KUNING (Cucurbita moschata) TERMODIFIKASI ASAM ASETAT Anastasia Mayasari; Dwi Ishartani; Siswanti Siswanti
Jurnal Teknologi Hasil Pertanian Vol 10, No 1 (2017)
Publisher : Universitas Sebelas Maret (UNS)

This research aimed to find out sensory, physical and chemical characteristics of pound cake substituted by acetic acid modified pumpkin flour. In this research, sensory characteristics of pumpkin studied included color, taste, texture and overall parameters. Physical characteristics included water level, β-carotene level, and coarse fiber level. The result of research showed that pound cake substituted by acetic acid modified pumpkin flour affected the sensory (color, taste, texture and overall) characteristics. Pound cake with acetic acid modified pumpkin flour substitution of 20% was preferred to the one with other substitution. The use of acetic acid modified pumpkin flour improved yellow color intensity, hardness (Fmax) but lowered expandability of pound cake, increased water level, β-carotene level and coarse fiber level of pound cake.

KARAKTERISTIK FISIK, KIMIA, DAN SENSORIS FLAKES PISANG KEPOK SAMARINDA (Musa paradisiaca balbisiana) DENGAN SUBSTITUSI PATI GARUT Nur Aini Mahmudah; Bambang Sigit Amanto; Esti Widowati
Jurnal Teknologi Hasil Pertanian Vol 10, No 1 (2017)
Publisher : Universitas Sebelas Maret (UNS)

Banana-based flakes has a foible properties of less crunchy texture. The level of crispness in the products is affected by the amylose content in its material. Substitution of arrowroot starch which has relative high amylose content is expected to improve the texture and product characteristics of banana flakes. The experimental design in this study used completely randomized design (CRD) by one factor, namely the variation of substitution of arrowroot starch with comparison banana’s flour: arrowroot starch are F1 (100%:0%), F2 (95%:5%), F3 (90%:10%), F4 (85%:15%). Sensory analysis was conducted using preference test (scoring) and also ranking. The data was analyzed by One-way ANOVA method and continued with Duncan Multiple Range Test Analysis if there is a significant difference (at significance level α = 0.05). Based on the results of sensory analysis, F4 formula is a formula of the most preferred by consumers from the aspect of color, flavor, texture (crispness), and overall. Physical analysis flakes shows that F4 has the lowest hardness value (27.07 N), a maximum resistance crunchy time in milk of 5.88 minutes and the greatest water absorption 133.05%. Chemical analysis F4 flakes with composition 85% of banana flour and 15% of arrowroot starch has moisture content (wb) 3.13%, ash content (wb) 2.25%, fat content (wb) 6.84%, protein content (wb) 0.57%, carbohydrate content (wb) 87.19%, starch content 72,46%, amylose and amylopectin content of 14.01% and 1.86%, crude fiber content 1.86%.

PENGARUH KONSENTRASI ASAM SITRAT DAN SUHU PENGERINGAN TERHADAP KARAKTERISTIK FISIK, KIMIA DAN SENSORIS MANISAN KERING LABU SIAM (Sechium edule Sw.) DENGAN PEMANFAATAN PEWARNA ALAMI DARI EKSTRAK ROSELA UNGU (Hibiscus sabdariffa L.) Fajarwati, Nur Hajriyani; Parnanto, Nur Her Riyadi; Manuhara, Godras Jati
Jurnal Teknologi Hasil Pertanian Vol 10, No 1 (2017)
Publisher : Universitas Sebelas Maret (UNS)

The aim of this research is to know the effect of citric acid concentration on the characteristics of physical (texture, color), chemical (pH, water content, total anthocyanin and antioxidant activity) and sensory (color, flavor, texture, aroma, overall) and the effect of drying temperature to the physical characteristics (texture, color), chemical (pH, water content, total anthocyanin and antioxidant activity) and sensory (color, flavor, texture, aroma and overall) as well as knowing the most preferred formulation. The research design used completely randomized design with two factors, the concentration of citric acid (1.5%; 2%; 2.5%) and the drying temperature (50oC, 60oC, 70oC). The data were then analyzed using ANOVA. If there is a difference, the followed by DMRT at 5% significance level. The results showed that the concentration of citric acid and drying temperature affect on physical characteristics (texture, color), chemical characteristics (pH, water content, total anthocyanins, antioxidant activity) and sensory characteristics. The best dried candied chayote based on the sensory characteristics is candied with 1.5% citric acid concentration and drying temperature 60°C with the value of hardness (338.47 N), L (lightness) (36.41), a (redness) (7.63), b (yellowness) (1.22), pH (3.16), water content (13.33%), total anthocyanins (299.74 mg / L) and antioxidant activity (11.64%).

INAKTIVASI PANAS SPORA BACILLUS CEREUS PADA TAHU Bara Yudhistira; Reny Mailia; Endang S. Rahayu; Yudi Pranoto; Saiful Rochdyanto
Jurnal Teknologi Hasil Pertanian Vol 10, No 1 (2017)
Publisher : Universitas Sebelas Maret (UNS)

As one of perishable food, tofu is susceptible for microorganisms contamination, an effort is needed to solve the problem. Heat treatment is one of the most common methods used to reduce microorganism population. This research aimed to analyze heat treatment effects of Bacillus cereus reduction in tofu. B. cereus isolate was obtained from soy milk cooking process during tofu production in Sudagaran Yogyakarta. D value measurement as parameter analysis was conducted at 80, 90, 100, 110, 120oC. The results showed that D90 value of B. cereus in tofu product was 29.41 minutes D120 value was 1.69 minute, while Z value was 33.33oC. D and Z value obtained was then used as pasteurization reference to extend shelf life of tofu. Pasteurization temperature of 95oC was based on household conventional boiling temperature, and the process time variations were 0, 10, 30 and 34 minutes. During tofu storage at 100C, analyses conducted were Total Plate Count, spore-forming bacteria, and B. cereus enumeration. Sensory parameter was also evaluated; including flavor, color, surface appearance, mucus presence, and texture. The longest shelf life 20 days was obtained by 34 minutes pasteurization and cool storage.

PEMANFAATAN DAGING DAN TULANG IKAN KEMBUNG (Rastrelliger kanagurta) DALAM PEMBUATAN CAMILAN STIK Siswanti Siswanti; Priscilla Yolanda Agnesia; R. Baskara Katri A
Jurnal Teknologi Hasil Pertanian Vol 10, No 1 (2017)
Publisher : Universitas Sebelas Maret (UNS)

Snack stick is food in the form of thin slices and long flat-shaped that made of wheat flour, tapioca, fat, eggs, and water and then fried with oil and have a savory flavor and crunchy texture. The addition of fish in snack sticks product intended to increase the nutritional value of the snacks. Mackerel (Rastrelliger kanagurta) was chosen because it has a good nutrient for the body, one of them protein and calcium, it taste good and tasty, and the price are cheap. This study aim to determine the acceptance of panelist on sensory characteristics (color, aroma, flavor, texture and overall) snack stick with materials variation of mackerel and determine the influence of material variation mackerel to the chemical characteristic (moisture, ash, fat, protein, carbohydrate and calcium). The experimental design used was Completely Randomized Design (CDR) consisting of one factor material variation of mackerel. Stick used material variation of meat, bones, and whole mackerel. The results showed that the used of whole mackerel stick sensory (color, taste, and overall) aspect preffered by most panelist. Fish meat stick favored in texture and bones stick frowned upon in the aspects of the aroma. For the chemical characteristic of the fish meat stick has a value of moisture, ash, fat, protein, carbohydrates and calcium are 2.80%; 2.48%; 28.16%; 12.30%; 54.30%; and 0.03%. A fishbone stick in a row of 2.60%; 5.52%; 36.11%; 8.52%; 47.23%; and 0.68%. A whole fish stick are 2.72%; 3.07%; 31.24%; 9.88%; 53.09%; and 0.15%.

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Contact Name
Muhammad Zukhrufuz Zaman

Contact Email
m_zukhruf@staff.uns.ac.id

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Journal Mail Official
jurnalthp_uns@yahoo.com

Editorial Address
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Location
Kota surakarta,

Jawa tengah

INDONESIA