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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (309.692 KB) | DOI: 10.20961/jthp.v15i1.58031

Abstract

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.
PROFIL PROTEIN IKAN LEMURU DENGAN PENGERINGAN OVEN, PENGERING MATAHARI DAN SINAR MATAHARI BERBASIS SDS PAGE Singapurwa, Ni Made Ayu Suardani; Candra, I Putu; Semariyani, A.A. Made
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.
IDENTIFICATION OF ACTIVE COMPOUNDS IN RED ONION (Allium ascalonicum L.) PEEL EXTRACT BY LC-ESI-QTOF-MS/MS AND DETERMINATION OF ITS ANTIOXIDANT ACTIVITY Maryuni, Dela Retno; Prameswari, Destia Ayu; Astari, Saffarina Dini; Sari, Salsabila Permata; Putri, Desiana Nuriza
Jurnal Teknologi Hasil Pertanian Vol 15, No 1 (2022): Februari
Publisher : Universitas Sebelas Maret (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (565.415 KB) | DOI: 10.20961/jthp.v15i1.55451

Abstract

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.
SIFAT FISIK, KIMIA, DAN TINGKAT KESUKAAN MI KERING YANG DISUBSTITUSI TEPUNG UWI UNGU (Discorea alata L.) Andini, Ainun Noor; Tamaroh, Siti
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 Sefrienda, Ardiba Rakhmi; Novianty, Hilda; Jasmadi, Jasmadi; Suryaningtyas, Indyaswan Tegar; Poeloengasih, Crescentiana Dewi; Kumayanjati, Bayu; Permadi, Sandi; Setyono, Dwi Eny Djoko
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 Syifahaque, An-Nida; Siswanti, Siswanti; Atmaka, Windi
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 KONSENTRASI MADU TRIGONA TERHADAP MUTU MIKROBIOLOGI, KIMIA DAN SENSORIS YOGHURT SARI UBI JALAR UNGU (Ipomoea batatas L.) Qibtiyah, Riyadhotul; Handayani, Baiq Rien; Ariyana, Mutia Devi
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.
Pengaruh Enzim Amilase Brevibacterium sp dan Glukoamilase Terhadap Kemampuan Penjerapanan Minyak Pada Pati Singkong Uzwatania, Fina; Rahma, Putri Ajeng Syahru; Pramasari, Dwi Ajias; Ningrum, Riska Surya; Sondari, Dewi
Jurnal Teknologi Hasil Pertanian Vol 16, No 1 (2023): Februari
Publisher : Universitas Sebelas Maret (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/jthp.v16i1.62318

Abstract

Improper oil waste management contributes to environmental degradation, notably water pollution. Because conventional methods for treating oil pollutants are costly and have limited removal efficacy, the use of natural adsorbents is recommended due to their dependability and affordability. The purpose of this study was to see how modified cassava starch affected oil adsorption using two types of enzymes: Brevibacterium sp amylase enzymes derived from Indonesian marine bacteria and commercial amylase enzyme (Dextrozyme® GA).Oil-adsorption degree is applied to several types of oil, including palm oil and olive oil. The findings revealed that the properties of modified starch differed from those of native starch in both physical and chemical terms. The modified starch produced by hydrolysis of the glucoamylase enzyme (Dextrozyme ® GA)had a yield of 80.16 %, reducing sugar content of 0.20 g/L at 24 h, and a particle size of 377 nm, which is lower than the starch hydrolyzed by Brevibacterium sp. In contrast, the degree of oil adsorption in the glucoamylase enzyme (Dextrozyme ® GA) is higher than Brevibacterium sp. Statistical analysis showed that the oil adsorption degree is affected by the type of enzyme, therefore, the modified starch from Brevibacterium sp still needs improvement to be competitive for oil adsorption compared with the modified starch from the glucoamylase enzyme (Dextrozyme ® GA).
Evaluasi Kualitas Sensoris dan Fisikokimia Mi Basah Sorgum (Sorghum bicolor L. Moench) sebagai Pangan Fungsional Prabawa, Sigit; Zoelnanda, Anisya; Anam, Choiroel; ., Samanhudi
Jurnal Teknologi Hasil Pertanian Vol 16, No 1 (2023): Februari
Publisher : Universitas Sebelas Maret (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/jthp.v16i1.70730

Abstract

Sorghum contains nutrients and has the potential to become functional food. The purpose of the research is to know sensory, physicochemistry, and it’s potency as functional food of noodle made from wheat flour substituted by sorghum flour from Numbu and Super 2 variety. The comparison of wheat and sorghum flour used in this research are 35:65; 50:50 ; and 65:35. This research used sorghum flour used to make the noodle comes from two different variety, Numbu and Super 2. Anova was used to analyze the difference between groups and DuncanMultiple Range test for within groups. Sensory analysis was done using 40 untrained panelists shows that there was significant difference based on formulation on the color, aroma, flavor, texture, elasticity, and overall parameters, but there was no difference based on sorgum variety. Noodle samples with higher proportion of sorghum has lower score. The highest sensory value was obtained by wet noodle made from 35% soghum fluor from Numbu variety. Wet noodle resulting from wheat flour and sorghum flour have elongation score range from 10.5833–40.0000%. Water content of the noodle samples range from 33.3731–38.4184%, ash content range from 0.4799–0.8670%, protein content range from 6.2080–8.1109%; fat content range from 1.1250–2.5684%; meanwhile carbohydrate contain range from 51.9081–57.1975%. The noodle has potential to be functional food product due to high antioxidant activity (84.32–89.12%) and the dietary fiber content (2.540–4.370%).
Karakteristik Struktur, Amilograf, dan Kecernaan Pati Alami Jelai (Coix lacryma-jobi L) Fiqtinovri, Siti masithah; Adriansyah, Didi; ., Risnafaty
Jurnal Teknologi Hasil Pertanian Vol 16, No 1 (2023): Februari
Publisher : Universitas Sebelas Maret (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/jthp.v16i1.64010

Abstract

Jelai (Coix lacryma jobi L.) that is cultivated in Bulungan Regency has thin and soft skin, yellowish brown in color and slightly shiny surface. The high content of starch and other components in barley increases the potential of Jelai as a food that has functional properties. This study aims to examine the relationship between the structural characteristics, amylograph properties, and digestion of Jelai natural starch (PAJ) and compare it with commercial cassava starch (PS) and corn starch (PJ). The research is started with the isolation process of jelai starch and then structural observations were carried out by SEM test, amylograph properties through RVA test, and digestibility including rapidly digestible starch (RDS), slowly digestible starch (SDS), and resistant starch (RS). PAJ has a low amylose content and a polygonal morphology with a clearly visible central pore / channel. The crystallinity of PAJ is slightly high with A-type crystalline, the same as PJ and PS. The starch structure in PAJ contributed to a slightly lower gelatinization temperature compared to PJ and the lowest setback viscosity compared to PJ and PS which indicated that PAJ was more resistant to retrogradation, as well as the highest RS levels and the lowest RDS compared to PJ and PS. 

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