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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 11, No 1 (2018): Februari" : 6 Documents clear
KARAKTERISTIK KIMIA DAN ORGANOLEPTIK KERUPUK JANTUNG PISANG KEPOK (Musa Paradisiaca balbisiana) DENGAN SUBSTITUSI TEPUNG MOCAF (MODIFIKASI CASSAVA) Fitriyah Zulfa; Susi Mudzakiroh
Jurnal Teknologi Hasil Pertanian Vol 11, No 1 (2018): Februari
Publisher : Universitas Sebelas Maret (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (91.451 KB) | DOI: 10.20961/jthp.v11i1.29092

Abstract

Kerupuk is the most favourite snack in Indonesia. Kepok Banana flower (musa paradisiaca balbisiana) as the base componen of kerupuk bananan flower to up grade the economic margin. Substitution mocaf flavor from tapioca flavor to produce kerupuk without gluten. This research aim is to know chemical and organoleptic characteristic kerupuk bananan flower substituted with mocaf (modificated cassava). This product use banana kepok flower, mocaf with formula 90%:10%. Blend banana flower to smallest size, mix with mocaf and spice, steam 5 minute, and dry with cabinet drying 6 hour 50 0C to proseses it. Chemical characteristic show water  level is 2%, protein is 0,37% and viber is 7 %. Organoleptic characteristic of banana flower with sensory analisis show mean score colour 5,2 (nearly like), score taste 6 (like), score tecsture 5,8 (like), score shape 4,7 (nearly like)and overall score are 5,7 (like). Suggested to make more innovation to produce banana flower mocaf crispy with more attractive in colour and shape.
PERBEDAAN KONSENTRASI PEWARNA ALAMI KULIT BUAH NAGA (Hylocereus polyrhizus) TERHADAP WARNA TERASI UDANG REBON (Acetes sp.) Amelia Ayu Permatasari; Sumardianto Sumardianto; Laras Rianingsih
Jurnal Teknologi Hasil Pertanian Vol 11, No 1 (2018): Februari
Publisher : Universitas Sebelas Maret (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (549.966 KB) | DOI: 10.20961/jthp.v11i1.29094

Abstract

Shrimp paste is one of fermented product that use either shrimp (Acetes sp.), or fish, or both of them as raw materials. The use of synthetic dyes on shrimp paste is still often done. This is dangerous because it can give bad effect to the health of consumers. Therefore, it is necessary to use natural dyes instead of synthetic dyes. One of natural dyes that can be used is peel of dragon fruit (Hylocereus polyrhizus). Peel of dragon fruit has anthocyanin pigment that can give red color. The aimed of this research was knowing the effect of adding peel of dragon fruit extract (30%; 35%; 40%) to the color of shrimp paste. The treatments in this study were the addition of different concentrations of peel of dragon fruit extract at third grinding shrimp paste in triplicate. The experimental design used was Completely Randomized Design. The parameters observed include moisture content, salt content, protein content, pH, color, and sensory. Parametric data analyzed by Analysis of Variance (ANOVA) and further test by Honestly Significant Difference (HSD) test if these any differences between samples. Non-parametric data analyzed by Kruskal-Wallis and further test by Mann Whitney. The research’s result showed that processing shrimp paste with different peel of dragon fruit extract concentrations gave significant effect (P<5%) on moisture content, salt content, pH, and color. Moisture content values was ranged from 35,0741,01% and salt content values was ranged from 6,35-7,05%. pH values was ranged from 6,40-7,20. Shrimp paste with peel of dragon fruit extract 40% had more red color and improve the appearance of shrimp paste.
PENGARUH PALM SUGAR SEBAGAI PENGGANTI SUKROSA TERHADAP KARAKTERISTIK SNACK BAR TEPUNG KOMPOSIT (UBI UNGU, JAGUNG KUNING DAN KACANG TUNGGAK) SEBAGAI SNACK RENDAH KALORI Christi Eva Listyaningrum; Dian Rachmawanti Affandi; M. Zukhrufuz Zaman
Jurnal Teknologi Hasil Pertanian Vol 11, No 1 (2018): Februari
Publisher : Universitas Sebelas Maret (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (298.293 KB) | DOI: 10.20961/jthp.v11i1.29096

Abstract

Trend snack which circulate in sociate contain sugar content, salt and high calories. This has resulted in adverse effects on public health, such as increased degenerative diseases such as diabetes mellitus and increased obesity due to the high number of calories and sugar content in snacks which was consumed daily. The aim of this researchto investigate the effect of palm sugar on the physical, chemical and sensory characteristics snackbar of composite flour (sweet potato, y and cowpea) as an alternative to natural sweetener substitute which has low calories sugar and safe for the body on snacks ) that can be consumed by the community in the long-term The experimental design in this study used Completely Randomized Design (CAD) with one factor in the different concentrations of palm sugar and refined sugar (15%: 0%, 10%: 5%, 5%: 10% and 0%: 15%). The data was processed statistically using One Way Anova with significance level of 5%. The result of this research showed that variation of usage palm sugar take an effect to physical, chemical and sensory characteristic snackbar of composite flour which was resulted snackbar F1 (15% palm sugar) has a low calories (3.98 Kkal/g) than F2, F3 and F4 with variation of usage palm sugar and refined sugar has 4.17 Kkal/g.
KAJIAN SIFAT FISIK, KIMIA DAN SENSORIS CRACKERS SUBSTITUSI TEPUNG SUKUN (Artocarpus communis) TERMODIFIKASI ASAM ASETAT DENGAN PENAMBAHAN SARI DAUN PANDAN WANGI (Pandanus amaryllifolius) Dwi Astuti; Kawiji Kawiji; Edhi Nurhartadi
Jurnal Teknologi Hasil Pertanian Vol 11, No 1 (2018): Februari
Publisher : Universitas Sebelas Maret (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (296.14 KB) | DOI: 10.20961/jthp.v11i1.29086

Abstract

The purpose of this research was to determine the effect of substitution of acetic acid modified breadfruit flour with the addition of pandan leaves extract against physic, chemical and sensory characteristic of crackers and determine their antioxidant activity on crackers. This study uses a Completely Randomized Design (CRD) with one factor substitution of acetic acid modified breadfruit flour. Sensory data were analyzed by one-way ANOVA, if there is a difference it was followed with significance test using Duncan’s Multiple Range Test (DMRT) at significance level of 0,05. The results showed that substitution of acetic acid modified breadfruit flour did not significantly affect the physical characteristic (hardness), chemical characteristics such as moisture content, ash, protein, carbohydrate and antioxidant activity of crackers. However, the substitution of acetic acid modified breadfruit flour affected the levels of fat, crude fiber, sensory characteristics (colour, flavor, taste, texture and overall) of crackers. The antioxidant activity of crackers is about 3.27%-4.16%.
KAJIAN VARIASI KONSENTRASI CMC (CARBOXYL METHYL CELLULOSE) TERHADAP KARAKTERISTIK SENSORIS, FISIK DAN KIMIA SELAI UMBI BIT (Beta vulgaris L.) DENGAN PENAMBAHAN EKSTRAK KAYU MANIS (Cinnamomum sp.) Ridya Wardani; Kawiji Kawiji; Siswanti Siswanti
Jurnal Teknologi Hasil Pertanian Vol 11, No 1 (2018): Februari
Publisher : Universitas Sebelas Maret (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (290.571 KB) | DOI: 10.20961/jthp.v11i1.29088

Abstract

This research aims to determine the effect of CMC (Carboxyl Methyl Cellulose) concentration on the sensory, physical and chemical properties of beetroot jam (Beta vulgaris L.) cinnamon extract. This research used Completely Randomized Design (RAL) with 1 factor and 4 treatment variation. The results showed that the variation of CMC concentration given on beetroot jam has an effect on the sensory characteristics of color parameters, total dissolved solids, viscosity, water content, water activity and antioxidant activity. The preferred formulation of the panelis is beetroot jam with 1% and 1.5% CMC concentration. The total value of total soluble solids on the beetroot jam with the addition of 1% CMC of 42.54oBrix and CMC 1.5% of 50.73oBrix. The value  viscosity addition of CMC concentration 1% and 1.5% respectively amounted 9774,68 cP and 9858,1 cP. The value of water content with 1% addition of CMC is 46,81% and addition of CMC 1,5% is 51,57%. The activity of water on the beetroot jam with the addition of 1% CMC concentration is 0.88 and CMC 1.5% is 0.92. In testing of antioxidant activity of beetroot jam with addition of CMC1% and CMC 1,5% respectively 52,48% and 55,45%.
KARAKTERISTIK FISIK, KIMIA DAN SENSORI COOKIES BERBAHAN DASAR TEPUNG KOMPOSIT UWI (Dioscorea alata), KORO GLINDING (Phaseolus lunatus) DAN TEPUNG TERIGU Kurniawan, Junjung Agung; Anandito, R. Baskara Katri; Siswanti, Siswanti
Jurnal Teknologi Hasil Pertanian Vol 11, No 1 (2018): Februari
Publisher : Universitas Sebelas Maret (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (245.779 KB) | DOI: 10.20961/jthp.v11i1.29090

Abstract

Functional food is processed foods containing one or more food components having certain physiological functions beyond their basic functions, proven not harmful and beneficial to health. Sources of functional food are found in local food as yam and lima beans. Yam and lima beans has a high water content that is not durable, then made a handler that is used as composite flour. Along with the development of snack products such as pastries are increasingly varied, then necessary to develop new products to improve the quality of existing products both in terms of nutritional content and appearance. This research to determine the effect of composite versus formulation on physical, chemical and sensory characteristics of cookies. This research use Completely Randomized Design (CRD) with one factor, that is variations of composite flour with wheat flour (F1= 0:100; F2= 20:80; F3= 40:60; F4= 60:40; F5= 80:20) (%b/b). The results of this research indicate that there are significantly different results on physical characteristics (texture), chemistry (moisture content, ash content, carbohydrate content, coarse fiber, calories and antioxidant activity) and sensory (color, taste and overall). The best formulation is F2 with the compositions (20% composite flour, fine granulated sugar 30 g, margarine 30 g, butter 7 g, vanilli 0,2 g, egg whites 25 g, egg yolk 7 g, cream of tar-tar 0,4 g, skim milk 14 g, salt 0,8 g, baking soda 0,2 g)Fungsional Food, Yam, Lima Beans, Composite Flour, Cookies

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