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Jurnal Teknologi Hasil Pertanian

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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 191 Documents

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DEVELOPMENT OF COWPEA (Vigna unguiculata) SPROUTS FLOUR AS A FUNCTIONAL CEREAL HIGH IN DIETARY FIBER AND ANTIOXIDANT POTENTIAL Setyaningrum Ariviani; Nurul Hidayati Sholihin; Galih Poetri Nastiti
Jurnal Teknologi Hasil Pertanian Vol 14, No 2 (2021): Agustus
Publisher : Universitas Sebelas Maret (UNS)

The average consumption of dietary fiber in Indonesian is still below the recommended daily intake. Low dietary fiber intake has an impact on the development of degenerative diseases and metabolic syndrome. One of the risk factors for the occurrence of the disease is oxidative stress. The most effective strategy to overcome oxidative stress is through dietary antioxidants intake. Cowpea is proven to be rich in bioactive compounds such as flavonoids, dietary fiber as well as antioxidants, and these compounds have been successfully increased by germination. This study aims to develop cowpea sprouts flour as a functional cereal high in dietary fiber and antioxidants. The cereal was prepared by the best formula based on two steps of sensory analysis. The first one, the sensory analysis conducted to select the formula based on the best sensory quality of the cereal made by the various proportions of cowpea flour (%b/b) (80, 85, 90, 95, 100). The selected formula was further used to prepare the cereal with different flavoring agents (5% b/b) (ginger, cinnamon, and ginger-cinnamon) to find the best formula based on the preference level. The cereals were further analyzed to determine the sensory quality compared to the commercial cereal, the dietary fiber content which includes the total, soluble, and insoluble dietary fibers, as well as the antioxidant potential with the total phenolic content (TPC) evaluation. Formula with 80%(b/b) cowpea flour and 5% (b/b) ginger as flavoring agents produce cereal with the highest preference level and stated as the best formula. The cowpea sprouts cereal exhibited a significantly higher quality of aroma, texture, and overall than the commercial ones. The cereal also showed the highest levels of total, soluble and insoluble dietary fiber as well as the TPC. These results have significant implications on the development of functional cereal using locally legumes sprouts flour.

KANDUNGAN GIZI DAN DAYA TERIMA ROTI STREUSSEL KACANG GUDE (Cajanus Cajan) YANG KAYA KALIUM UNTUK PENDERITA HIPERTENSI Fitriana, Isna Nur; Ratnaningsih, Nani; Lastariwati, Badraningsih
Jurnal Teknologi Hasil Pertanian Vol 14, No 2 (2021): Agustus
Publisher : Universitas Sebelas Maret (UNS)

Gude beans (Cajanus cajan) (L.) Millsp) or also called pigeon peas are a type of black legume that can be found in India, Asia and Africa. Pigeon peas are a source of protein, fiber, vitamins, and minerals, including potassium, but the utilization of pigeon peas for food, especially in the bakery, is still limited. This study aimed to determine the nutritional content of pigeon pea streussel bread through laboratory tests (proximate test and potassium content test) and public acceptance through panelists' preference test. This study used a R&D (Research and Development) with a 4D model (Define, Design, Development and Disseminate). Public acceptance was conducted by 100 general public using a preference test form. Data analysis used descriptive statistics and paired sample t-test. The preference test of gude streussel bread showed 4.09 (preferred). Nutritional content of pigeon pea streussel bread per 100 grams consisted of 51.3 grams of carbohydrates, 7.64 grams of protein, 10.36 grams of fat, 310.53 kcal of energy, and 188.79 mg of potassium. This research show that pigeon pea streussel bread can be consumed as a healthy bread for people with hypertension.

PENGARUH LAMA PENGADUKAN DAN KONSENTRASI STPP TERHADAP KARAKTERISTIK PATI SUWEG (Amorphophallus campanulatus) TERMODIFIKASI IKATAN SILANG Setiyoko, Agus; Yuliani, Fety Andrianing
Jurnal Teknologi Hasil Pertanian Vol 14, No 2 (2021): Agustus
Publisher : Universitas Sebelas Maret (UNS)

This study aimed to find out the effect of the combination of Sodium Tripolyphosphate (STPP) and stirring time on physical and chemical characteristics of the produced suweg starch. A factorial completely randomized design (CRD) was used in this study. The study was conducted using 2 treatment factors, namely the addition of Sodium Tripolyphosphate (STPP) concentrations in 1% and 2% level and stirring time for 30 minutes and 60 minutes. The research method use 2 factorial Randomized Block Design (RBD). The data obtained was performed by ANOVA statistical tests and if the result significantly different it would be followed by the Duncan Multiple Range Test at a 5% confidence level. The results showed the effect of the combination of Sodium Tripolyphosphate (STPP) and stirring time on the physical and chemical characteristics of the resulting suweg starch compared to the control suweg starch in the form of an increase in the value of brightness, amylopectin content and solubility, while the value of redness (a*), yellowness (b*), water content, amylose content, and swelling power decreased

MODIFIKASI PATI HANJELI (Coix lacryma-jobi L.) BERPORI MELALUI ULTRASONIKASI DAN OZONASI Subroto, Edy; Indiarto, Rossi; Wulandari, Endah; Astari, Astri Puji
Jurnal Teknologi Hasil Pertanian Vol 14, No 2 (2021): Agustus
Publisher : Universitas Sebelas Maret (UNS)

Adlay (Coix lacryma-jobi L.) is a potential source of starch but has not been utilized optimally. Native adlay starch has several weaknesses such as functional properties of low swelling volume and solubility, prone to retrogradation, and low stability. Physical modification of ultrasonication and chemical modification by oxidation using ozone can be an alternative to improve the functional properties of adlay starch through the formation of porous starch. The aim of this research was to produce porous adlay starch by ultrasonication and ozonation. The study consisted of several different treatments on hanjeli starch (ozonation starch, ultrasonication of 15 minutes, ultrasonication of 30 minutes, combined ultrasonication of 15 minutes and 30 minutes with ozonation). The results showed the appearance of pores on the surface of the granules of modified adlay starch with the best results being modified combination of ultrasonication 30 minutes and ozonation, which resulted in a decrease in swelling volume from 18.13 ± 3.98 mL/g to 15.71 ± 0.35 mL/g, an increase in solubility from 6.76 ± 0.62% to 9.59 ± 0.44%, and a decrease in water absorption capacity from 1.25 ± 0.02 g/g to 1.13 ± 0.02 g/ g. Modification of adlay starch by ultrasonication, ozonation, and their combination effectively produced porous starch granules, but did not cause the formation of new functional groups in starch.

FORMULASI FOOD BAR GRITS KACANG KOMAK DAN KACANG KEDELAI HITAM MENGGUNAKAN METODE LINEAR PROGRAMMING Fath, Hosnariyah Khair; Hanifah, Ishmah; Putri, Widya Dwi Rukmi
Jurnal Teknologi Hasil Pertanian Vol 13, No 1 (2020): Februari
Publisher : Universitas Sebelas Maret (UNS)

KUALITAS MUFFIN DENGAN KOMBINASI TEPUNG SORGUM (Sorghum bicolor) DAN TEPUNG KACANG MERAH (Phaseolus vulgaris) Gunawan, Anita; Pranata, Franciscus Sinung; Swasti, Yuliana Reni
Jurnal Teknologi Hasil Pertanian Vol 14, No 1 (2021): Februari
Publisher : Universitas Sebelas Maret (UNS)

Muffin is a cake whose manufacturing process is very easy, practical and fast. In this study, muffin with a combination sorghum flour and red bean flour are expected to be preferred because have a good nutritional content, especially fiber content. The purpose of this study was to determine the effect of adding sorghum and red bean flour to the chemical, physical, and microbiological qualities of the muffins and to determine the best concentration of adding sorghum flour and red bean flour. The experimental design in this study was a completely randomized design with variations of wheat flour, sorghum flour and red bean flour as much as 100: 0: 0 (K), 65: 30: 5 (A), 70:20:10 (B) and 75. : 10:15 (C). The parameters tested in this study included chemical, physical, and microbiological qualities. The results showed that the muffins with the best treatment were the combination of wheat flour, sorghum flour and red bean flour 75: 15: 10%. Muffins with the best treatment containing 25.99% water content, 1.46% ash content, 20.15% fat content, 9.02% protein content, 39.62% carbohydrate content, 12.11% insoluble fiber content, soluble fiber content of 3.92%, texture 133.5 g and microbiological tests which include total plate and yeast mold numbers that meet the SNI standards for sweet bread (SNI 01-2840-1995).

PENGGUNAAN PEKTIN KULIT KAKAO SEBAGAI EDIBLE COATING DAN PEMBEKUAN KRIOGENIK UNTUK MEMPERTAHANKAN KRISTALISASI FRUIT PLATTER Ananda, Rifky Dwi; Wardani, Anisya Mutiara; Shafira, Kesya Khansa; Aini, Nur
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 Karfinto, Kennetha; Anugrahati, Nuri Arum
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.) Yulviatun, Anastriyani; Purnamasari, Suci; Ariyantoro, Achmad Ridwan; Atmaka, Windi
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 Simanjuntak, Melvin Emil; Widyawati, Paini Sri
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.

Page 15 of 20 | Total Record : 191

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Muhammad Zukhrufuz Zaman

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m_zukhruf@staff.uns.ac.id

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Kota surakarta,

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