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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 17, No 2 (2024): Agustus" : 6 Documents clear
Pengaruh Penambahan Minyak Atsiri Biji Pala (Myristica fragrans Houtt.) pada Edible Coating Kitosan terhadap Kualitas Fillet Daging Ayam Broiler selama Penyimpanan Suhu Dingin Windi Atmaka; Siti Khodijah Putri Wibisono; Siswanti -; Esti Widowati
Jurnal Teknologi Hasil Pertanian Vol 17, No 2 (2024): Agustus
Publisher : Universitas Sebelas Maret (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/jthp.v17i2.84063

Abstract

Chicken is a highly demanded meat due to its high nutritional value and affordability. However, chicken meat has a relatively short shelf life and is susceptible to damage during storage. One way to preserve the quality of chicken meat is to use an edible coating. This study was conducted to determine the effect of adding nutmeg (Myristica fragrans Houtt.) seed essential oil at a specified concentration in chitosan edible coating on the quality of broiler meat fillets during 12 days of storage at cold temperatures. The test parameters used as a reference for the quality of broiler meat fillets include TPC, TVB, TBA, pH, and cooking loss tests. The experimental design in this study was a completely randomized design (CRD) with a factor of variation in the concentration of nutmeg essential oil (0%, 0,25%, 0,5%, 0,75%, and 1%). The data obtained were analyzed using one-way ANOVA. If there is a difference, it is continued with the Duncan Multiple Range Test (DMRT) to determine whether there is a difference in each sample at a significance level of α = 0,05. Then, the potency test was conducted to determine the sample with the best concentration of nutmeg essential oil. The results showed that 1% concentration of nutmeg essential oil showed the best results in maintaining the quality of chicken fillet during cold storage (4oC), based on the efficacy test. There was a difference between the quality of chicken fillet meat in the best concentration sample (addition of 1% nutmeg seed essential oil) and chicken meat samples without coating on the parameters of cooking loss, pH, TBA, and TPC.
Karakteristik Fisikokimia Mi Kering dengan Berbagai Rasio Ikan Barakuda (Sphyraena jello) dan Tepung Terigu Adela Melati Thohiroh Ajima; Isnaini Rahmadi; Wildan Suhartini
Jurnal Teknologi Hasil Pertanian Vol 17, No 2 (2024): Agustus
Publisher : Universitas Sebelas Maret (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/jthp.v17i2.77544

Abstract

Protein consumption in Indonesia is relatively low. A person has a risk of health problems if they consume less protein. The protein content of barracuda fish meat is 20.45%, making it suitable to be the main ingredient of dry noodle products. The noodle's chewy texture, delicious taste, and affordable price make noodles a popular alternative to rice in Indonesia. In addition, the potential for barracuda fish in Indonesia in 2021 is 37.794,63 tons and in Lampung Province is 199,65 tons. The purpose of this study is to determine the effect of fortification levels of barracuda fish on yield, swellability, and chemical composition of dry noodles. Dry noodles formulation with the ratio of barracuda fish: wheat flour of 0:100, 10:90; 12,5: 87,5; 15:85; and 17,5:82,5. The analysis of dry noodles includes yield test, swellability, water content, fat, protein, ash, acid insoluble ash, and carbohydrates. The treatments were repeated two periods as replications. The result of this study showed that barracuda fish meat substitution has significant influences on yield, water content, fat content, protein content, ash content, acid insoluble ash content, and carbohydrate content of dry noodles. The best results were obtained at the composition level of barracuda fish and wheat flour of 15:85 with yield characteristics of 64,90%, swelling power of 104,17%, moisture content of 12,46%, fat content of 1,46%; protein content of 13,80%; ash content of 2,04%; acid insoluble ash content of 0.01%; carbohydrate content of 70,22%.
Review Pengaruh Penambahan Ekstrak Buah terhadap Kualitas Mutu dan Aktivitas Antioksidan Yogurt Lucyenne Angeline Giri Putra; Oki Krisbianto; Tatas Hardo Paningtingjati Brotosudarmo
Jurnal Teknologi Hasil Pertanian Vol 17, No 2 (2024): Agustus
Publisher : Universitas Sebelas Maret (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/jthp.v17i2.61941

Abstract

Yogurt is one of the many variations of fermented milk food products that has a fairly high viscosity. Yogurt is classified as a functional food product because of its complete nutritional content and impact on the human digestive health system. The current condition of yogurt products is experiencing several developments, such as yogurt fortification with fruit extract to improve the quality of organoleptic yogurt. Not only does this addition affect the sensory quality, but it also decreases the pH value as well as increases the viscosity and the starter's viability. Moreover, fruit extract also increases yogurt’s functional characteristics through the enhancement of antioxidant content and activities. The changes and impact that are done to yogurt is influenced by several content which are found in the fruit extract that are added. Fruit extract’s compound contents affect and influence the microbial starter growth and metabolism activity, which is impactful towards changes in the quality characteristics of the resulting yogurt.
Analisis Metabolomik Pisang Ambon Lumut pada Tahap Pasca Panen sebagai Metode Rapid-Analysis Pematangan Buah Amelinda Pratiwi; Shelina Lauren; Vivi Hasna Fatinah; Zahra Novyani; Amelia Maulidina; Intan Farhani
Jurnal Teknologi Hasil Pertanian Vol 17, No 2 (2024): Agustus
Publisher : Universitas Sebelas Maret (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/jthp.v17i2.65822

Abstract

Banana is a fruit that is much favored by the people of Indonesia and is one type of climacteric fruit, namely a fruit that can still experience ripening after harvesting. The sensory and nutritional composition of Ambon Lumut bananas can be influenced by their level of ripeness. FTIR fingerprinting metabolite analysis on Ambon Lumut bananas can be an immediate method to assess fruit quality. Therefore the purpose of this study is to identify the ideal time for banana ripening in order to preserve the quality of Ambon Lumut bananas by analyzing the fingerprints of various metabolite chemicals in the bananas after harvest. This study focused on the post-harvest analysis of the metabolites of Pisang Ambon Lumut at storage times of days 0 (C), 4 (P4), 8 (P8), and 12 (P12) with the metabolomic approach using FTIR. The results of the FTIR spectrum were extracted using Excel, normalized the wave number data, then chemometric analysis was performed using The Unscrambler software. Based on the results of Principal Component Analysis (PCA), there are several metabolites that characterize each banana sample, including fat in banana C; in P4 bananas, protein, and dietary fiber were detected; in P8 bananas, disaccharide, aromatic, and phenyl compounds were detected; and in P12 bananas, disaccharide compounds were detected. The results of the metabolomic analysis showed that the banana samples stored on the 4th day (P4) had the most optimum nutritional composition compared to other samples.
Karakteristik Sensori dan Fisikokimia Biskuit Berbahan Baku Tepung Kacang Merah dan Tepung Ubi Jalar Ungu Rizka Ghania; Rini Yanti; Manikharda Manikharda
Jurnal Teknologi Hasil Pertanian Vol 17, No 2 (2024): Agustus
Publisher : Universitas Sebelas Maret (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/jthp.v17i2.74193

Abstract

Modified biscuits are made from purple sweet potato flour to reduce dependence on wheat flour. In addition, red bean flour (Phaseolus angularis) was added to increase the nutritional value of the biscuits. This study aimed to determine the effect of different ratios of purple sweet potato flour and red bean flour on the physical, chemical, and organoleptic characteristics of biscuits and their benefits as alternative foods to meet the nutritional needs of stunted toddlers. Various formulations of biscuits consisted of four formulations based on the ratio of red bean to purple sweet potato flour. They were P1 ( 70%:30%), P2 (50%:50%), P3 (30%:70%) dan control (0%: 100%). The biscuit acceptability test for four biscuit formulations (P1, P2, P3, and P4) was carried out using the hedonic test. The selected formula was determined based on the preferences of 68 untrained panelists. The results showed that P2 biscuits containing 50% red bean flour and 50% purple sweet potato flour were the best formulas. It had a moisture content of 4.58% db, ash of 2.74% db, fat of 30.33% db, protein 6 .78 %db, carbohydrates by difference 60.15 %db, total energy 540.72 kcal/100g; physical values: color L*= 31.47, a* =14.13, b*= 13.52, hardness 11.73 N; The overall acceptance test for liking is 4.97 (somewhat like). Biscuits contain 4 grams of protein/serving, where the formula can meet 20% of a child's protein needs per day from 17 pieces of biscuits or the equivalent of 58.91 grams of biscuits.
Pengaruh Pengeringan terhadap Karakteristik Minyak Atsiri Kulit Jeruk Keprok Terigas (Citrus reticulata Blanco) Rohula Utami; Hasan Aji Ibrahim; Ardhea Mustika Sari; Danar Praseptiangga; Asri Nursiwi; Imro'Ah Ikarini; Hasim Ashari; Zainuri Hanif
Jurnal Teknologi Hasil Pertanian Vol 17, No 2 (2024): Agustus
Publisher : Universitas Sebelas Maret (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/jthp.v17i2.67058

Abstract

Jeruk (Citrus sp.) merupakan buah subtropis yang berasal dari Asia, terutama India hingga Cina. Jeruk dapat beradaptasi di Indonesia bahkan dapat menjadi spesies unggul regional. Kulit jeruk biasanya hanya dibuang begitu saja sebagai sampah. Oleh karena itu, untuk mengatasi masalah tersebut, kulit jeruk dapat diekstrak menjadi minyak atsiri. Penelitian ini dilakukan untuk mengetahui pengaruh jenis pengeringan terhadap karakteristik minyak atsiri kulit jeruk keprok terigas. Rancangan percobaan yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan jenis pengeringan sebagai faktor perlakuan. Jenis pengeringan yang digunakan adalah microwave 180 watt, microwave 270 watt, dehydrator 6 jam, dehydrator 8 jam. Sampel tanpa pengeringan juga disiapkan sebagai sampel kontrol. Penelitian ini dilakukan di Balitjestro, Batu, mulai bulan November 2021 sampai dengan Juni 2022. Hasil penelitian menunjukkan bahwa jenis pengeringan berpengaruh terhadap karakteristik minyak atsiri kulit jeruk keprok pada parameter rendemen, berat jenis, kelarutan dalam alkohol, bilangan asam, bilangan ester, indeks bias, putaran optik, dan warna, sedangkan pada aroma tidak berpengaruh nyata. Berdasarkan karakteristik minyak, perlakuan pengeringan dehidrator selama 8 jam menunjukkan karakteristik yang lebih baik dibandingkan dengan perlakuan lainnya. Hasil GCMS menunjukkan bahwa minyak dengan perlakuan pengeringan dehidrator selama 8 jam memiliki kandungan senyawa limonene sebesar 93,071%, beta-myrcene sebesar 3,719%, dan trans-geraniol sebesar 3,210%.

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