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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
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Search results for , issue "Vol 15, No 2 (2022): Agustus" : 6 Documents clear
PROFIL PROTEIN IKAN LEMURU DENGAN PENGERINGAN OVEN, PENGERING MATAHARI DAN SINAR MATAHARI BERBASIS SDS PAGE Ni Made Ayu Suardani Singapurwa; I Putu Candra; A.A. Made Semariyani
Jurnal Teknologi Hasil Pertanian Vol 15, No 2 (2022): Agustus
Publisher : Universitas Sebelas Maret (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (606.238 KB) | DOI: 10.20961/jthp.v15i2.53612

Abstract

Lemuru fish (Sardinella lemuru) contains high nutritional value and is very important for humans as well as affordable source of protein. Lemuru fish are very perishable and seasonally produced, so it needs to be preserved. The people of Jembrana Regency, Bali, preserve it into spiced dried fish called Pedetan. The aim of this study was to determine the protein profile of unseasoned and seasoned lemuru fish which were dried in an oven, artificial dryer and sun drying. The research method used is the Sodium Dodecyl Sulfate-Polyacrylamide Gel Electrophoresis (SDS-PAGE) method to determine the molecular weight (BM), to see the damage to the protein in the sample. The results of analysis of the protein profile of lemuru meat based on its molecular weight using SDS-PAGE showed that the molecular weight of the separated protein bands varied from 31 to 524 kDa. Based on the results of protein profile analysis, sun drying can cause protein denaturation which is characterized by a decrease in the number of protein bands. Drying with an artificial drying device can reduce damage, because the protein bands can still be maintained, and drying with an oven causes protein damage that is not as big as drying with the sun drying method. While the addition of seasoning for fresh lemuru does not cause protein damage, it can be seen from the number of protein bands that do not change.
SIFAT FISIK, KIMIA, DAN TINGKAT KESUKAAN MI KERING YANG DISUBSTITUSI TEPUNG UWI UNGU (Discorea alata L.) Ainun Noor Andini; Siti Tamaroh
Jurnal Teknologi Hasil Pertanian Vol 15, No 2 (2022): Agustus
Publisher : Universitas Sebelas Maret (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/jthp.v15i2.52137

Abstract

Purple yam (Dioscorea alata L.) is a type of tuber that has the potential as a source of carbohydrates, and there are antioxidant compounds in the form of anthocyanins and phenolic compounds. The manufacture of dried noodles substituted with purple yam flour is expected to increase the utilization of purple yam and reduce the use of wheat flour as the main ingredient for making noodles. The addition of Carboxy Methyl Cellulose aims to improve the physical properties of dried noodles. In this study, the manufacture of dried noodles was carried out by treating the raw material with a ratio of wheat flour: purple yam flour 80:20, 70:30, 60:40 and CMC 0.25, 0.50, 0.75 g/100 g. The resulting dried noodles were tested for water content, ash content, protein content, anthocyanin content, total phenolic content, antioxidant activity, color, texture, cooking loss and preference test. The data obtained were then carried out with a one-way ANOVA statistical test and if there was a significant difference, it was continued with the DMRT test at a 5% confidence level. The results of this study indicate that the manufacture of dried noodles can be made with a ratio of wheat flour: purple yam flour ratio of 70:30, so as to reduce the use of wheat flour.In the manufacture of dried noodles with substitution 30 parts of purple yam flour used CMC 0.50 g/100 g. The characteristics of the best dry noodles produced in this study were as follows : water content 10.24% wb, protein content 12.19% db, ash content 3.97% db, anthocyanins content 4.93 mg/100 g db, total phenolic content 19.48 g GAE/ 100 g db, antioxidant activity 3.14%, color L= 29.53, a*=6.80, b*=7.58, cooking loss = 8.52% and overall preference level cooked dried noodle = 3.80 (preferred).
PROTEIN CONTENT AND COLOR OF GREEN MACROALGAE Ulva lactuca (L.) ON SOAKING TIME AND DRYING METHOD Ardiba Rakhmi Sefrienda; Hilda Novianty; Jasmadi Jasmadi; Indyaswan Tegar Suryaningtyas; Crescentiana Dewi Poeloengasih; Bayu Kumayanjati; Sandi Permadi; Dwi Eny Djoko Setyono
Jurnal Teknologi Hasil Pertanian Vol 15, No 2 (2022): Agustus
Publisher : Universitas Sebelas Maret (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/jthp.v15i2.59721

Abstract

The green macroalgae Ulva lactuca (L.) is a potential alternative protein source. This study investigates the effect of soaking and different drying methods on the protein and color quality of U. lactuca. Moisture and ash content, color, and protein content, i.e., crude protein, in vitro protein digestibility, and protein solubility of the seaweed were determined. In its conduct, fresh U. lactuca was soaked in fresh water for various soaking times (0, 1, 2, and 3 h). Soaking U. lactuca with the highest protein digestibility was selected for further drying method investigation, i.e., sun-drying, shade-drying, and oven-drying at 40°C. The results reveal that soaking treatment did not affect protein quality significantly, but there was a significant effect of soaking treatment on the ash content and color quality of U. lactuca. Among the drying method, sun drying and oven drying resulted in higher in-vitro protein digestibility and protein solubility compared to shade drying.  
PENGARUH SUBSTITUSI TEPUNG SORGUM TERHADAP KARAKTERISTIK KIMIA, FISIKA, DAN ORGANOLEPTIK COOKIES DENGAN ALPUKAT SEBAGAI SUBSTITUSI LEMAK An-Nida Syifahaque; Siswanti Siswanti; Windi Atmaka
Jurnal Teknologi Hasil Pertanian Vol 15, No 2 (2022): Agustus
Publisher : Universitas Sebelas Maret (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/jthp.v15i2.57912

Abstract

Cookies are one of the most popular snacks. In order to reduce imports of wheat, an alternative that can be done is replacing wheat flour with sorghum flour, a food that can be produced in Indonesia and have a function close to wheat. Sorghum flour is expected to increase the nutritional and functional value of cookies. To reduce the health risks of saturated fat in cookies, butter is substituted with avocado which contains unsaturated fat and has similar characteristics to butter. The aim of this study was to determine the influence of sorghum flour substitution to chemical, physical, and organoleptic characteristic of cookies, and to know the best cookie formulation. This study used a completely randomized design (CRD) with one factor that is variation in sorghum flour substitution. The formula is using 50% butter : 50% avocado with ratio of wheat flour and sorghum flour 5:0 (w/w); 4:1 (w/w); 3:2 (w/w); 2:3 (w/w); 1:4 (w/w). The data were analyzed using one way Anova and if it showed a significant difference, a further test was carried out with DMRT at α=5%. Cookies with the best and most preferred formula is cookies with ratio of wheat flour:sorghum flour 2:3 (w/w) that have chemical characteristics including water content 11.6%, ash content 2.44%, protein content 5.97%, fat content 13.87%, carbohydrate content 77.60%, total calories 4.38 kcal/g, antioxidant activity 50.24%; physical characteristics including hardness 157.23 N and spread ratio 4.60.
PENGARUH SUBTITUSI TEPUNG OKARA DAN ALPUKAT SEBAGAI LEMAK TERHADAP KARAKTERISTIK KIMIA, FISIK, DAN ORGANOLEPTIK COOKIES Drinancahya Dunya; Siswanti Siswanti; Windi Atmaka
Jurnal Teknologi Hasil Pertanian Vol 15, No 2 (2022): Agustus
Publisher : Universitas Sebelas Maret (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/jthp.v15i2.56872

Abstract

The tendency of people to consume fast food and ready-to-eat products such as cookies becomes the cause of a sedentary lifestyle and activities that are contrary to the quantity of food. This becomes one of the causes of degenerative diseases so it is suggested to consume high in nutrient functional foods. Therefore, a study was conducted on substituting cookies with okara flour which is rich in dietary fiber, and avocado which has healthy fats of the MUFA type to increase the nutritional content of cookies. This study aims to find out the chemical characteristics (moisture content, ash, fat, protein, carbohydrate, total calories, and dietary fiber), physical characteristics (hardness and spread ratio), and sensory characteristics (color, aroma, texture, taste, and overalls), also find the best formulation from cookies of okara flour and wheat flour substitution (20%/80%, 40%/60%, 60%/40% (w/w)) that made with substitution of avocado (50%). The experimental research method is using RAL with variation substitution of okara flour. The chemical, physical, and sensory data were analyzed using ANOVA and if there was a difference between treatments continued with Duncan multiple range test analysis at a= 5%. The best formula is cookies V2 with a ratio of okara flour and wheat flour of 40%/60%. Cookies V2 have chemical characteristics including water content of 11.90%, ash content of 2.44%, fat content of 17.09%, protein content of 8.44%, carbohydrate content of 72.01%, total calories of 4.48kcal, dietary fiber of 13.47%. Physical characteristics include hardness 194,58 N and spread ratio 39.7. Sensory characteristics cookies V2 obtained the highest favored score of 4,11. It can be concluded that the substitution of okara flour significantly increased protein and dietary fiber content and decreased carbohydrate content, accompanied by an increase in healthy fat levels due to avocado substitution.
PENGARUH KONSENTRASI MADU TRIGONA TERHADAP MUTU MIKROBIOLOGI, KIMIA DAN SENSORIS YOGHURT SARI UBI JALAR UNGU (Ipomoea batatas L.) Riyadhotul Qibtiyah; Baiq Rien Handayani; Mutia Devi Ariyana
Jurnal Teknologi Hasil Pertanian Vol 15, No 2 (2022): Agustus
Publisher : Universitas Sebelas Maret (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/jthp.v15i2.62886

Abstract

The objective of this study was to determine the effect of various concentrations of trigona honey on microbial, chemical and sensory quality of purple sweet potato juice yoghurt. The method used in this research was an experimental method with a single factor Completely Randomized Design (CRD), namely concentration of trigona honey 0%; 2.5%; 5%; 7.5%; 10%, and 12.5%. The parameters observed were the total lactic acid bacterial (LAB), total lactic acid, pH, antioxidant activity, viscosity, color, and sensory (aroma, taste, appearance and consistency). Observational data were analyzed by analysis of variance with a significance level of 5% using the Co-stat software. The real difference data was further analyzed using the Honestly Significant Difference (HSD) test for microbial, chemical, and sensory parameters. The result showed that the concentration of trigona honey had a significantly different effect on the total lactic acid bacterial (LAB), total lactic acid, pH, antioxidant activity, viscosity, and sensory properties of taste (hedonic), appearance (hedonic and scoring) and consistency (hedonic and scoring). The use of 5% trigona honey produced purple sweet potato juice yoghurt with the best quality the following characteristics: the total lactic acid bacterial (LAB) 9,89 ± 0,39 log CFU/mL, total lactic acid 1,28 ± 0,016 %, pH 3,48 ± 0,016, antioxidant activity 27,45 ± 1,45 %, viscosity 172 ± 0 cP, color 52,82 ± 2,58 and other acceptable sensory qualities.

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