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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 6 Documents

Search results for , issue "Vol 15, No 1 (2022): Februari" : 6 Documents clear

PENGGUNAAN PEKTIN KULIT KAKAO SEBAGAI EDIBLE COATING DAN PEMBEKUAN KRIOGENIK UNTUK MEMPERTAHANKAN KRISTALISASI FRUIT PLATTER Rifky Dwi Ananda; Anisya Mutiara Wardani; Kesya Khansa Shafira; Nur Aini
Jurnal Teknologi Hasil Pertanian Vol 15, No 1 (2022): Februari
Publisher : Universitas Sebelas Maret (UNS)

One of the sensational foods is a fruit platter or fruit cuts that is crystallized so when the fruit is consumed it can make a tickling sound. However, the process of making fruit platters in this way is still not effective, sugar as a coating is easy to melt when the water inside the fruit comes out due to different osmotic pressures, so the shelf life is not long, and the nutritional content is decreases due to chilling injury in normal freezer. Considering this problem, we make a research to apply pod husk cocoa pectin as an edible coating on fruit platter, and low temperature treatment, as well as storage in vacuum packaging to minimize physical injury, chemical nutrient and sensory decreasing, and sensory of the fruit platter.This experimental research method is using RAL. The first factor is concentration of cocoa pectin with 3 levels, there are 1%, 2%, and 3% pectin. The second factor is the freezing method with 3 levels, there are cryogenic freezing with chest freezer storage, chest freezer freezing, and room temperature storage. The third factor is the type of vacuum packaging with 3 levels, there are polyethylene, polypropylene, and polypropylene aluminum plastic packaging. From the results of this research we know that methoxyl levels and galacturonic acid levels are 4.65% and 48.5%. The results of the physicochemical analysis of the fruit platter are, weight loss ranged from 1.13%, pH to 3.69 and 4.43, decreased water content was 0.33%-0.07%%, texture was decreased, the average was 0.19. Also organoleptic analysis for each attribute was significantly different from the control treatment. Until 10th day of storage, the taste, texture, color and aroma of the fruit remained fresh, so it is still acceptable to the panelists.

KARAKTERISTIK FISIK, KIMIA, DAN SENSORI KUE SEMPRONG YANG DISUBSTITUSI DENGAN TEPUNG BERAS MERAH PECAH KULIT DAN SOSOH Kennetha Karfinto; Nuri Arum Anugrahati
Jurnal Teknologi Hasil Pertanian Vol 15, No 1 (2022): Februari
Publisher : Universitas Sebelas Maret (UNS)

Kue semprong merupakan kue tradisional Indonesia dengan bahan dasar tepung beras putih. Tepung beras merah diketahui memiliki kadar serat pangan yang lebih tinggi daripada tepung beras putih dan dapat digunakan sebagai pengganti tepung beras putih. Tujuan dari penelitian adalah untuk menentukan karakteristik fisikokimia tepung beras merah pecah kulit dan sosoh, menentukan pengaruh jenis tepung beras merah serta rasio tepung beras putih dan tepung beras merah terhadap karakteristik fisik, kimia, dan sensori kue semprong, dan menentukan formulasi kue semprong terbaik berdasarkan kadar serat pangan, karakteristik sensori, dan tekstur kue semprong. Kedua jenis tepung beras merah digunakan sebagai substitusi tepung beras putih pada pembuatan kue semprong dengan rasio tepung beras putih dan tepung beras merah 100:0, 75:25, 50:50, dan 25:75. Hasil penelitian kemudian dianalisis menggunakan univariat. Hasil penelitian menunjukkan bahwa tepung beras merah pecah kulit memiliki rendemen (89,69±0,06%) yang lebih rendah daripada tepung beras merah sosoh (90,66±0,05%), daya serap air (108,02±2,05%), kadar serat pangan (6,21±0,10%), dan kadar pati resisten (2,95±0,01%) yang lebih tinggi dari tepung beras merah sosoh (103,41±1,21; 3,06±0,02; 0,79±0,01%). Kadar air kedua jenis tepung berkisar antara 6,20±0,23% hingga 6,55±0,48%. Kue semprong formulasi terbaik terbuat dari tepung beras putih dan tepung beras merah pecah kulit dengan rasio 25:75. Kue semprong formulasi terbaik memiliki kadar serat pangan tertinggi (5,95 ± 0,00%), memiliki atribut sensori yang agak disukai panelis, memiliki tekstur agak keras (2456,70 ± 173,52 g) dan agak renyah (869,49 ± 8,64 g), serta intensitas rasa tidak asing.

PHYSICAL, CHEMICAL, AND ORGANOLEPTIC CHARACTERISTICS OF RICE ANALOG MADE FROM MOCAF, CORN FLOUR (Zea mays L.), AND MUNG BEAN SPROUT FLOUR (Vigna radiata L.) Anastriyani Yulviatun; Suci Purnamasari; Achmad Ridwan Ariyantoro; Windi Atmaka
Jurnal Teknologi Hasil Pertanian Vol 15, No 1 (2022): Februari
Publisher : Universitas Sebelas Maret (UNS)

The food intake of Indonesian people includes a typically high amount of rice. However, the domestic production of rice has not fulfilled the needs. Therefore, a rice analog whose characteristics resemble rice could be an alternative rice substitute. The rice analog discussed in this study was made from a combination of mocaf, cornflour, and mung bean sprout flour. The study aimed to discover the effect of different combinations of the three main ingredients on rice analog's chemical and physical characteristics, to obtain the best formulation based on sensory evaluation, and to evaluate its chemical and physical properties.This study began with the manufacture of mung bean sprout flour and then the manufacture of rice analog. This study was conducted by completely randomized design (CRD) with a ratio between mocaf and mung bean sprout flour as the single factor. The 5 formulas to be assessed were F1 (50%:10%), F2 (40%:20%), F3 (30%:30%), F4 (20%:40%), F5 (10%:50%). A sensory evaluation was conducted by the hedonic test scoring method.Based on sensory evaluation, formula F1 that was composed of 50% mocaf, 40% corn flour, and 10% mung bean sprout flour was the best formulation among all. This formula had a yellowish-white color, hulled rice-like oval and long shape, insipidity, neutral flavor, and sticky texture. The rice analogue F1’s chemical characteristics included 7.301% water content (wb), 1.284% ash content (db), 6.513% fat content (db), 6.694% protein content (db), 75.198% carbohydrate content (db), 23.365% amylose content, and 13.164% antioxidant content. Based on physical analysis, this rice analog had color value 76.208 °Hue (yellow-red colors), weight per grain 0.027g, bulk density 0.556 g/ml, water absorption 118%, cooking time 7.222 minutes, and swelling power 27.254%.

PENGERINGAN AMPAS TEBU PADA MICROWAVE: KINETIKA PENGERINGAN, DIFFUSI EFEKTIF DAN ASPEK ENERGI Melvin Emil Simanjuntak; Paini Sri Widyawati
Jurnal Teknologi Hasil Pertanian Vol 15, No 1 (2022): Februari
Publisher : Universitas Sebelas Maret (UNS)

Pengeringan merupakan pengurangan kadar air dalam suatu bahan untuk meningkatkan kualitas bahan tersebut. Pada suatu pabrik gula ampas tebu merupakan hasil samping yang digunakan sebagai bahan bakar di boiler. Ampas tebu ini memiliki kadar air yang masih tinggi sehingga masih perlu dikeringkan. Pada penelitian ini pengeringan dilakukan menggunakan microwave dimana ampas tebu dicacah sekitar 3 cm dan sampel setiap percobaan adalah seberat sebesar 150 g. Daya yang digunakan adalah 50, 60, 70, 80, 90 dan 100% dari daya maksimal 900 W. Berat sampel diukur setiap menit dan pengeringan dianggap selesai ketika massanya sudah tidak berubah. Hasil penelitian menunjukkan model matematika kinetika pengeringan yang paling sesuai adalah model rasional dengan bentuk umum . Persamaan ini memiliki nilai R2 paling kecil sebesar 0,99926 dan nilai RMSE terbesar adalah 0,008874. Diffusi efektif pada kisaran 1,044 x 10-7 (m2/s) hingga 2,009 x 10-7 (m2/s) dan nilai energi aktivasi Ea adalah sebesar 4,789 W/g. SMER terkecil pada kisaran 0,3229 - 0,4756 kg/kWh. Nilai SEC adah sebesar 3,10 hingga 2,10 kWh/kg. Semakin besar daya yang digunakan maka Deff, SMER, MER semakin besar sedangkan SEC akan semakin kecil.

POTENSI EKSTRAK KAYU SECANG (Caesalpinia sappan L.) SEBAGAI PEWARNA ALAMI PADA SELAI PALA (Myristica fragrans H.) Eka Wahyu Irawan; Sophia Grace Sipahelut; Meitycorfrida Mailoa
Jurnal Teknologi Hasil Pertanian Vol 15, No 1 (2022): Februari
Publisher : Universitas Sebelas Maret (UNS)

Penelitian ini bertujuan untuk mempelajari pengaruh penambahan ekstrak kayu secang sebagai pewarna alami pada pembuatan selai pala. Penelitian ini didesain menggunakan Rancangan Acak Lengkap (RAL) faktor tunggal dengan 5 taraf perlakuan penambahan ekstrak kayu secang yaitu 0, 3, 6, 9, dan 12%. Parameter yang dianalisis meliputi: total fenol, vitamin C, kadar air, kadar abu dan uji kesukaan panelis (warna, aroma, rasa, tekstur, daya oles, overall). Hasil penelitian menunjukkan bahwa semakin tinggi penambahan ekstrak kayu secang, total fenol,vitamin C, kadar air dan kadar abu selai pala semakin tinggi masing-masing 10,36 mg asam galat/100 mL, 31,64 mg/100g, 34,79% dan 0,32%. Sedangkan hasil uji kesukaan panelis menunjukkan bahwa semakin tinggi penambahan ekstrak kayu secang, kesukaan panelis terhadap warna, rasa dan overall selai pala mengalami penurunan, sedangkan terhadap aroma, tekstur dan daya oles selai pala mengalami peningkatan, namun demikian, hasil uji untuk semua parameter organoleptik rata-rata masih berada pada skala hedonik suka.

IDENTIFICATION OF ACTIVE COMPOUNDS IN RED ONION (Allium ascalonicum L.) PEEL EXTRACT BY LC-ESI-QTOF-MS/MS AND DETERMINATION OF ITS ANTIOXIDANT ACTIVITY Dela Retno Maryuni; Destia Ayu Prameswari; Saffarina Dini Astari; Salsabila Permata Sari; Desiana Nuriza Putri
Jurnal Teknologi Hasil Pertanian Vol 15, No 1 (2022): Februari
Publisher : Universitas Sebelas Maret (UNS)

Red onion is one of the foodstuffs that people in everyday life widely use, but 10% of red onion cannot be consumed and only becomes waste, namely the peel of the onion. Although the peel of the onion is a waste, the peel of the onion contains flavonol compounds from the flavonoid group that has the potential as antioxidants. So this study was conducted to determine the compounds in the red onion peel that acts as antioxidants. The extraction method used in this research is the maceration method with 80% ethanol solvent. The compound content test was carried out by testing phytochemical compounds by identifying flavonoid compounds, polyphenols, steroids and terpenoids, saponins, alkaloids, anthocyanins, antioxidant activity, and identification of compounds using LC-MS. The study results on qualitative testing of phytochemical compounds showed that the onion peel extract contained positive flavonoids, polyphenols, and saponins. Meanwhile, the identification of compound content of onion peel extract using LC-MS detected flavonoids (14 compounds), polyphenols (1 compound), saponins (2 compounds), and alkaloids (1 compound). The antioxidant activity of the ethanolic extract of the onion peel has obtained an average of 77%, and the total anthocyanin content was an average of 17.87 mg/L. It was found that the natural antioxidant of onion peel extract showed good primary oxidation inhibition ability. So it can be concluded that onion peel extract is effectively used as a natural antioxidant.

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Contact Name
Muhammad Zukhrufuz Zaman

Contact Email
m_zukhruf@staff.uns.ac.id

Phone
-

Journal Mail Official
jurnalthp_uns@yahoo.com

Editorial Address
-

Location
Kota surakarta,

Jawa tengah

INDONESIA