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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (213.495 KB) | DOI: 10.20961/jthp.v13i1.41683

Abstract

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (798.313 KB) | DOI: 10.20961/jthp.v14i1.46841

Abstract

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 Rifky Dwi Ananda; Anisya Mutiara Wardani; Kesya Khansa Shafira; Nur Aini
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 (1846.474 KB) | DOI: 10.20961/jthp.v15i1.54792

Abstract

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 Kennetha Karfinto; Nuri Arum Anugrahati
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 (230.175 KB) | DOI: 10.20961/jthp.v15i1.53953

Abstract

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.) Anastriyani Yulviatun; Suci Purnamasari; Achmad Ridwan Ariyantoro; Windi Atmaka
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 (495.426 KB) | DOI: 10.20961/jthp.v15i1.55394

Abstract

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 Melvin Emil Simanjuntak; Paini Sri Widyawati
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 (1010.824 KB) | DOI: 10.20961/jthp.v15i1.51495

Abstract

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.
POTENSI EKSTRAK KAYU SECANG (Caesalpinia sappan L.) SEBAGAI PEWARNA ALAMI PADA SELAI PALA (Myristica fragrans H.) Eka Wahyu Irawan; Sophia Grace Sipahelut; Meitycorfrida Mailoa
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 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.
IDENTIFICATION OF ACTIVE COMPOUNDS IN RED ONION (Allium ascalonicum L.) PEEL EXTRACT BY LC-ESI-QTOF-MS/MS AND DETERMINATION OF ITS ANTIOXIDANT ACTIVITY Dela Retno Maryuni; Destia Ayu Prameswari; Saffarina Dini Astari; Salsabila Permata Sari; Desiana Nuriza Putri
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.) 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).

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