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Jurnal Teknologi Hasil Pertanian
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 6 Documents
 1 
Search results for , issue "Vol 10, No 2 (2017)" : 6 Documents clear
PEMBUATAN TEPUNG MILLET TERFERMENTASI DAN PEMANFAATANNYA DALAM PRODUK MIE KERING Atmaja, Rohmat Priya; Sari, Rewanda Yunita
Jurnal Teknologi Hasil Pertanian Vol 10, No 2 (2017)
Publisher : Universitas Sebelas Maret (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (207.385 KB) | DOI: 10.20961/jthp.v10i2.29076

Abstract

Millet is one of the cereals which is not much used for food product because millet has a small seed and a thick husk so its difficult to isolation of amylum starch. Fermentation of millet with mocaf A enzyme witch produced by Lactobacillus plantarum haved cellulolytic and pectinolytic activities and produce tannase it can improve the millet flour characteristic. Fermented millet flour is used to make noodle. The research aims are to find fermented millet flour process and the usage of fermented millet flour for dry noodle and organoleptic and chemical analysis of noodle substitute fermented millet flour. The process of noodle substitute fermented millet flour started with makes fermented millet flour and mixed fermented millet flour with high protein wheat flour, an egg, salt, sodium carbonate, CMC, and water. The result of organoleptic analysis dry noodle substitute fermented millet flour are panelist gave a like respons to color (5,25), texture (5,0), taste (4,7), odor (4,7) and overall panelist gave a like respons (5,05).The water content of dry noodle substitute fermented millet flour is 2% and negative result for qualitative tannin analysis.
PENGARUH PENAMBAHAN HIDROKOLOID TERHADAP KARAKTERISTIK FISIK DAN SENSORIS NORI FUNGSIONAL DAUN SINGKONG Nur Wahyu Sholitan; Afrianita Fitriani; Gesti Annisa Innayatuhubbah; Desi Anisa Nurlaily; Esti Widowati
Jurnal Teknologi Hasil Pertanian Vol 10, No 2 (2017)
Publisher : Universitas Sebelas Maret (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (171.984 KB) | DOI: 10.20961/jthp.v10i2.29078

Abstract

The present research sought to find out appropriate type and concentrations of hydrocolloids in the production of nori derived from cassava leaves, and the influence on physical, chemical, and sensory properties of the produced nori. The research is useful to optimize the use of cassava leaves as alternative raw materials for the production of nori. Hydrocolloids with concentrations of 1%, 3%, and 5% were added in boiled and blended cassava leaves, with the addition of 1 gram of salt and 100 ml of water. Such processes as molding, drying, and frying were subsequently done. The given concentrations of hydrocolloids were proved to influence smell, texture, overall, and thickness, instead of color. The functional food of nori derived from cassava leaves appropriate with commercial nori seaweed is that with the addition of pectin concentration of 3%.
STUDI KARAKTERISTIK FISIK DAN MEKANIK EDIBLE FILM PATI UBI JALAR UNGU DENGAN PENAMBAHAN KITOSAN Dhita Ekariski; Basito Basito; Bara Yudhistira
Jurnal Teknologi Hasil Pertanian Vol 10, No 2 (2017)
Publisher : Universitas Sebelas Maret (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (356.652 KB) | DOI: 10.20961/jthp.v10i2.29080

Abstract

Edible film is one of alternative packaging which can consume and still protect product from losing nutrition, appearance, flavor, dehydrate and deteriorate at storage and isn’t damage environment. More research using local starch from sweet potato (Ipomea batatas L. poir) was studied. But, characteristic from sweet potato starch shows poor in quality. So, mixing starch with chitosan studied to make characteristic of edible film more useable for wide area. This research to know how is characteristic of edible film starchchitosan. One edible film use 0,8 mL glycerol or 20% (v/w) and chitosan’s soluble 1% acetate acid. One factor uses in this research is amount of chitosan with 3 level 0,5 gram; 1,0 gram; and 1,5 gram. Then, edible film analyzed physical (thickness, solubility and permeability) and mechanic (tensile strength and elongation). Result of research show more chitosan add significantly increased thickness and tensile strength of edible film and significantly decrease solubility and elongation of edible film. But, edible film show no significantly decrease of permeability. Adding more chitosan in edible film starch-glycerol increase edible film thickness to 0,13 –1,90 mm and decrease solubility to 66,87–58,20%. Tensile strength show increase to 1,27–6,90 MPa and elongation decrease to 79,71–46,98%. And for permeability of edible film decrease to 12,40–9,97 (g/ hour m2).
KAJIAN MIKROSTRUKTUR, KARAKTERISTIK FISIK DAN SENSORIS ES KRIM DENGAN PENGGUNAAN GELATIN TULANG IKAN LELE DUMBO (Clarias gariepinus sp.) SEBAGAI STABILIZER Ulfa Nurul Hidayah; Dian Rachmawanti Affandi; Ardhea Mustika Sari
Jurnal Teknologi Hasil Pertanian Vol 10, No 2 (2017)
Publisher : Universitas Sebelas Maret (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (307.009 KB) | DOI: 10.20961/jthp.v10i2.29070

Abstract

KARAKTERISTIK FISIKOKIMIA DAN SENSORIS SNACK BAR TEPUNG LABU KUNING (Cucurbita moschata), TEPUNG JAGUNG (Zea mays) DAN PUREE NANGKA (Artocarpus heterophyllus) Malikah Meny Hartaty; Nur Her Riyadi Parnanto; Bara Yudhistira; Adhitya Pitara Sanjaya
Jurnal Teknologi Hasil Pertanian Vol 10, No 2 (2017)
Publisher : Universitas Sebelas Maret (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (455.632 KB) | DOI: 10.20961/jthp.v10i2.29072

Abstract

Characteristics of physical properties (texture: hardness), chemical properties (moisture content, ash content, protein content, fat content, carbohydrate content, total calories, antioxidant activity and beta carotene content) and sensory properties of snack bar which added of pumpkin flour, corn flour and jackfruit puree were investigated. Completely Randomized Design (CRD) experimental design with one factor in the form of variation of the amount of pumpkin flour and corn flour that is by formula 1 of 15g pumpkin flour and 25g of corn flour; Formula 2 (F2) of pumpkin flour 10g and corn flour 30g while formula 3 (F3) of pumpkin flour 5g and corn flour 35g were used In this study. The results showed that the variations in the amount of pumpkin flour and corn flour gave effect on the physical properties, chemical properties, and sensory properties of snack bar. Formula 2 is the best snack bar formula with hardness 6,56 N, water content 34,52%, ash of 3.01%, protein content 8,58%, fat content 8,86%, carbohydrate 45,03%, total Calories 294.19 kCal / 100gr, antioxidant activity of 10.72% and beta-carotene content of 787.42 μg / 100gr. Formula snack bar F2 and F3 are preferred samples of panelists on the organoleptic analysis.
KARAKTERISTIK KIMIA DAN SENSORI NATA DE COCOA DARI KULIT BUAH DAN PULPA COKLAT (Theobroma cocoa L) Zulfa, Fitriyah; Rismayanti, Fitriya Devi
Jurnal Teknologi Hasil Pertanian Vol 10, No 2 (2017)
Publisher : Universitas Sebelas Maret (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (192.748 KB) | DOI: 10.20961/jthp.v10i2.29074

Abstract

The area of cocoa plantations in East Java reaches 50 thousand hectares and in Madiun reaches 4,180 Ha, with annual production reaching 406 tons on average. Cocoa production which produces a lot of agroindustrial waste in the form of fruit peel and cocoa pulp that needs to be utilized. The pulp and cocoa peel contain sugar, minerals and fiber which can be used to make nata de cocoa. This study aims to determine the chemical characteristics (carbohydrate and fiber content) and sensory analysis (color, texture, taste and overall) of nata de cocoa from the peel of cocoa and pulp. The ingredients needed are pulp, scraped cocoa peel, sugar, nitrogen sources, vinegar and acetobacter xyllinium. Tools needed for scrapers, blenders, filters (mori cloth), spatulas, scales, measuring cups, basins, boiling pans, wood stirrers, stoves, knives, snacks, fermentation containers, sterile newspapers, rubber, pH meters, thermometers. The tools used for carbohydrate and fiber testing (Luff Schrol and strong acid hydrolysis of strong bases) are reflux, hot plate, burette, clamp, stative, Erlenmeyer, glasa breaker, stirring rod, volume pipette, suction ball, drop pipette, measuring flask , glass funnel. Chemical analysis of carbohydrate content of nata de cocoa is 10.98% and fiber content reaches 13.00%. Sensory analysis of nata de cocoa including color obtained a score of 4.85 (like), 4.7 (like), flavor 4.1 (rather like). Overall appearance (overall) obtained an average score of 4.55, which means that the nata de cocoa produced by this study is preferred.

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