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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 7 Documents
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Search results for , issue "Vol 9, No 2 (2016)" : 7 Documents clear
PENGGUNAAN DAGING DAN TULANG IKAN BANDENG (Chanos chanos) PADA STIK IKAN SEBAGAI MAKANAN RINGAN BERKALSIUM DAN BERPROTEIN TINGGI Amiza Fitri; R. Baskara Katri Anandito; Siswanti Siswanti
Jurnal Teknologi Hasil Pertanian Vol 9, No 2 (2016)
Publisher : Universitas Sebelas Maret (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (334.681 KB) | DOI: 10.20961/jthp.v9i2.17468

Abstract

Milkfish (Chanos Chanos) was favored by many people and become one of the featured Fisheriescommodity. Processed fish product is very limited, especially, in the food industry as snack. Utilization of fishless than optimal because most only use meat and the bones is a waste. Bones milkfish is rich of mineral,especially calcium. Utilization of meat and bone fish is to optimize the utilization of fish on snack to improve thenutritional value. The experimental design use a complete randomized design (CRD) with one factors, namelythe use of three types of raw material milkfish include: meat milkfish, waste bones and whole milkfish. Step ofthis study were divided into two stages, the first stage is the stage of making a snack of fish sticks with differentbase materials, while the second step was to determine the chemical characteristics and the parameters werethe content of calcium, protein, fat, water, ash, carbohydrate and hedonic test. The whole part of milkfish, fishmeat, bones and head of milkfish was used as raw material on making sticks which was given effect onsuccessively increasing the content of protein and calcium. The chemical characteristic of the fish meat stickwas 23.89% of moisture content; 1.15% of ash content; 20.86% of fat content; 13.08% of protein content;61.030% of carbohydrates content; and 0.02% of calcium content. A fish bone stick in a row of 3.90%; 3.60%;24.18%; 8.99%; 59.16%; and 0.038%. A whole fish stick by 2.81%; 2.12%; 24.81%; 9.43%; 61.11%; and0.1923%. Due to the result of sensory evaluation on sticks hedonic scale of the whole fish sticks product werethe most preferred by panelist.
KAJIAN PENGGUNAAN HIGH FRUCTOSE SYRUP (HFS) SEBAGAI PENGGANTI GULA SUKROSA TERHADAP KARAKTERISTIK FISIK DAN KIMIA BISKUIT BERBASIS TEPUNG JAGUNG (Zea mays) DAN TEPUNG KACANG MERAH (Phaseolus vulgaris L.) Salma Hanin Qonitah; Dian Rachmawanti Affandi; Basito Basito
Jurnal Teknologi Hasil Pertanian Vol 9, No 2 (2016)
Publisher : Universitas Sebelas Maret (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (581.326 KB) | DOI: 10.20961/jthp.v9i2.17458

Abstract

The aim of this study were to determine the best formula of HFS biscuit made from corn flour and kidneybean flour based on the sensory characteristics; physical and chemical characteristics of the formulation HFSbiscuit based on corn flour and kidney bean flour based the best biscuit by organoleptic test and compared withIndonesian biscuit’s standard in 2011. The experimental design in this study was completely randomized design(CRD) with one factor which was the concentration of high fructose syrup with 3 weight variations that F1 (19grams), F2 (28.5 grams), and F3 (38 grams). The result of sensory analysis showed that F2 biscuit (28.5 gramsHFS) was the best biscuit. HFS biscuit had 3.85% moisture content, 2.06% ash content, 26.41% fat content,7.89% protein content, and 59.72% carbohydrate content. Calories values of biscuit was 571.91 kcal/100 gramshigher than wheat biscuit. HFS biscuit had maximum force 14.66 N, swelling ratio 16.48% and lighter colorthan control biscuit which had 71.68° Hue. HFS biscuit had qualified to Indonesian biscuit’s standard in 2011(SNI 2973:2011).
KAJIAN PENGGUNAAN PEMANIS SORBITOL SEBAGAI PENGGANTI SUKROSA TERHADAP KARAKTERISTIK FISIK DAN KIMIA BISKUIT BERBASIS TEPUNG JAGUNG (Zea mays) DAN TEPUNG KACANG MERAH (Phaseoulus vulgaris L.) Fatiyan Yuwinda Aini; Dian Rachmawanti Affandi; Basito Basito
Jurnal Teknologi Hasil Pertanian Vol 9, No 2 (2016)
Publisher : Universitas Sebelas Maret (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (421.979 KB) | DOI: 10.20961/jthp.v9i2.17460

Abstract

The aimed of the study was to know the effect of the use of sorbitol in sensory characteristics, chemical characteristic, physical characteristics, and also caloric value of biscuits. The experiments was performed using a Completely Randomized Design (CRD) with one factor,that is subtitusion of sorbitol. There is three formulas: F1 (10% sorbitol); F2 (17% sorbitol); F3 (24% sorbitol). All three formulas were analyzed with preference test to get the best formula. Best formula was analyzed physical and chemical. The result of analysis was compared with control biscuits (sucrosa biscuits). The results of sensory analysis showed that was the most preferred biscuit is F3. Sorbitol biscuits had higher moisture content than the control biscuits. Caloric value of sorbitol biscuits lower than bicuits control. Subtitution of sorbitol on biscuits, could be decreased caloric value up to 2.6%. Spread ratio of sorbitol biscuits greater than the control biscuits. The colors of sorbitol biscuits brighter than bicuits control.
KARAKTERISTIK CURD BERBAHAN DASAR EKSTRAK KACANG HIJAU (Vigna radiata) dengan WHEY TAHU KEDELAI (Glycine max) SEBAGAI BAHAN PENGGUMPAL Yudhistira Denta Elygio; Anang Mohamad Legowo; Ahmad Ni’matullah Al-Baarri*
Jurnal Teknologi Hasil Pertanian Vol 9, No 2 (2016)
Publisher : Universitas Sebelas Maret (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (497.03 KB) | DOI: 10.20961/jthp.v9i2.17462

Abstract

This research aims to determine the total rendement, moisture content, protein content, as well as curd texture from green beans by using soy whey as coagulant. The study was conducted using 1% citric acid and the variation of whey soybean with the concentration of 2, 4, 6, 8% (v/v). The use of whey tofu as a coagulant indicates the effect that causes increased total rendement, levels, protein content, and curd texture. The best treatment in this study was on the administration of 2% whey soybeans as coagulant. Treatment with 2% whey soybeans can be regarded as the best treatment because it has the best test results with the highest total yield, low water content, the highest protein content, and the highest texture of hardness. It can be said that making curd using whey tofu soy as a coagulant is a good thing to do.
PENDUGAAN UMUR SIMPAN FRUIT LEATHER APEL MANALAGI (Malus sylvestris) MENGGUNAKAN METODE ASLT (Accelerated Shelf Life Test) DENGAN MODEL ARRHENIUS Dini Rizkianiputri; Windi Atmaka; Ardhea Mustika Sari
Jurnal Teknologi Hasil Pertanian Vol 9, No 2 (2016)
Publisher : Universitas Sebelas Maret (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (824.554 KB) | DOI: 10.20961/jthp.v9i2.17464

Abstract

Fruit leather is a thin sheet-shaped slurry product with 2-3 mm in thickness, it’s made from dried fruit‘s puree were dried at 50 - 700C. Research on the formulation of fruit leather has been done but the research about the shelf life of fruit leather has not been done. In a previous study, the addition of xanthan gum a binder to improve the quality of manalagi apples fruit leather, where the use of 1,5 gram of xanthan gum provides the best quality, but it is not known the shelf life of the fruit leather. The purpose of this study was to know the shelf life, determine the change in the value of sensory, water content, and total microbial of manalagi apples fruit leather during 25 days of storage and various storage temperature.. The method used was a ASLT method with approach Arrhenius model. Manalagi apples fruit leather stored at 35°C, 45°C, and 55°C were observed on days 0, 5, 10, 15, 20, and 25. The result showed that the quality of each of the tested sensory parameters and moisture contentdecreased from starting day 0 to day 25. The total of microbial are increased from strating day 0 to day 25. Shelf life calculation result of manalagi apples fruit leather based on sensory colour parameter values through the Arrhenius approach on the storage temperature of 30°C is 33.11 days or 1.10 months.
PENGARUH PERLAKUAN PENDAHULUAN DAN VARIASI METODE DESTILASI TERHADAP KARAKTERISTIK MUTU MINYAK ATSIRI DAUN KAYU MANIS (C. Burmanii) Nugraheni, Krisnawati Setyaningrum; Khasanah, Lia Umi; Utami, Rohula; Anandhito, Baskara Katri
Jurnal Teknologi Hasil Pertanian Vol 9, No 2 (2016)
Publisher : Universitas Sebelas Maret (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (754.04 KB) | DOI: 10.20961/jthp.v9i2.17466

Abstract

This study aims to determine the effect of pretreatment (drying, drying and sun drying) and distillation method (distillation of water and vapor distillation) to the quality characteristics of cinnamon leaf oil. Characteristics of quality of essential oil of cinnamon leaves, essential oil of selected cinnamon leaves from vapor distillation with dry treatment of wind has the highest yield of 0.10161%. Specific gravity, viscosity,refractive index, and solubility in 70% ethanol range from 0.91 - 0.96 g / ml, 0.0023 N.s / m2, 1.48-1.51 and 1: 0.8 - 1: 1.5, respectively. Water vapor distillation with dry wind treatment has a solubility value in the smallest 70% alcohol. The active compounds contained in the volatile oil of leaf from the distillation of water vapor with dry treatment of wind are L-Linalool 34,40%, 1,8-Cineole 18,18%, α-Pinene 13,96% and β-Pinene 9.30%.
KADAR LEMAK DAN PROFIL ASAM LEMAK JENUH, ASAM LEMAK TAK JENUH DAGING AYAM BROILER DENGAN PEMBERIAN PAKAN MENGANDUNG TEPUNG DAUN KAYAMBANG (Salvinia molesta) T. Setiawati T. Setiawati; U. Atmomarsono U. Atmomarsono; B. Dwiloka B. Dwiloka
Jurnal Teknologi Hasil Pertanian Vol 9, No 2 (2016)
Publisher : Universitas Sebelas Maret (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (575.495 KB) | DOI: 10.20961/jthp.v9i2.17456

Abstract

This study was aimed to determined fat content and saturated fatty acid profile (SFA), unsaturated fattyacid profil (PUFA and MUFA) broiler chicken meat feeding with kayambang leaf flour (Salvinia molesta). Thisresearch used 100 broiler chickens at 15 days old unsex with average weight 500 ± 6,99 g. This research usedCompletely Randomized Design. Ration treatments arranged for starter and finisher periods. Ration treatmentswere T0 (ration without Salvinia molesta leaf meal); T1 (ration with Salvinia molesta leaf meal 6%); T2 (rationwith Salvinia molesta leaf meal 12%); and T3 (ration with Salvinia molesta leaf meal 18%). The fat contentdata obtained were analyzed using Analysis of Variance at significance level of 5%. The fatty acid profile datawere analyzed using descriptive quantitative analysis. The results showed that Salvinia molesta leaf mealtreatment in broiler diet didn’t affect significantly (P <0.05) of fat content of the meat. Fatty acid profile showedamount of saturated fatty acids decreased from T0 to T3 of the amount of saturated fatty acids 53.21% to24.57% and the amount of unsaturated fatty acids increased from 39.94% to 68.79% from T0 to T3. Based onthe results of the present study it was concluded that Salvinia molesta leaf meal can to reduce the content ofsaturated fatty acid and increasing the content of unsaturated fatty acid.Keywords: broiler chicken, Salvinia molesta, saturated fatty acid, unsaturated fatty acid

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