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FoodTech: Jurnal Teknologi Pangan
Published by Universitas Tanjungpura
ISSN : 26554860     EISSN : 26563451     DOI : http://dx.doi.org/10.26418/jft
Core Subject : Science, Agriculture,
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Immunology & microbiology
FoodTech: Jurnal Teknologi Pangan merupakan jurnal yang mempublikasikan artikel riset dan review mengenai teknologi pangan yang terkait aspek kimia pangan, mikrobiologi pangan, rekayasa proses pangan, teknologi hasil pertanian, keamanan pangan, ketahanan pangan, biokimia pangan, pangan fungsional dan gizi pangan.
Arjuna Subject : Umum - Umum
Articles 2 Documents
 1 
Search results for , issue "Vol 3, No 1 (2020): May" : 2 Documents clear
KANDUNGAN PROKSIMAT JAMUR LIAR (Volvariella volvacea) PADA TANDAN BUAH KOSONG KELAPA SAWIT (Proximate Content edible wild mushroom Volvariella volvacea On The Empty Fruit Oil Palm Fruit) Ahmad Mustangin
FoodTech: Jurnal Teknologi Pangan Vol 3, No 1 (2020): May
Publisher : Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/jft.v3i1.38147

Abstract

The processing of oil palm fruit in the factory produces waste in the form of empty fruit bunches (EFB). During the decomposition process of EFB into organic materials, it is very easy to grow edible wild mushrooms. Sanggau Regency people call it mushroom pentol. The mushrooms is known as an excellent source of nutrition including macronutrients. This study aims to determine the proximate content of edible wild mushrooms (pentol) that grow on oil palm empty fruit bunches (Elaeis guineensis Jacq). The results showed the water content (wb) was 91.94%; ash content (db) 8.19%; total protein content (db) 47.02%; fat content (db) 17.25%; crude fiber content (db) 5.09% and carbohydrate content (db) 22.45%. So it can be concluded pentol fungus can be a good source of macronutrients.Keywords: empty fruit bunches (EFB), mushroom pentol, proximate Pengolahan buah kelapa sawit di pabrik menghasilkan limbah berupa tandan buah kosong (tankos). Selama proses dekomposisi tankos menjadi bahan organik, dengan sangat mudah tumbuh jamur liar yang edible. Masyarakat Kabupaten Sanggau biasa menyebutnya jamur pentol. Jamur dikenal sebagai sumber nutrisi yang sangat baik termasuk didalamnya makronutrien. Penelitian ini bertujuan untuk mengetahui kandungan proksimat jamur liar edible (pentol) yang tumbuh pada tandan buah kosong kelapa sawit (Elaeis guineensis Jacq). Hasil penelitian menunjukkan kadar air (wb) 91,94%; kadar abu (db) 8,19%; kadar protein total (db) 47.02%; kadar lemak (db) 17.25%; kadar serat kasar (db) 5,09% dan kadar karbohidrat (db) 22.45%. Sehingga dapat disimpulkan jamur pentol dapat dijadikan sumber makronutrien yang baik.Kata Kunci: tankos, jamur pentol, proksimat
Isolation Of Fungus Identification And Tempe Nutrition Analysis In The Traditional Market Of Bandung City Ida Ningrumsari; Lina Herlinawati
FoodTech: Jurnal Teknologi Pangan Vol 3, No 1 (2020): May
Publisher : Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/jft.v3i1.40160

Abstract

Tempe is a traditional food made from fermented soybean seeds. The purpose of this study was to determine the fungus contained in tempeh by isolating and identifying the fungus and analyze the nutrients contained in it. Tempe samples were taken from traditional markets from 3 places. Samples were analyzed in the laboratory, sample analyzes were performed in duplicate. Based on the results of the study found that the fungus contained in tempe are 4 isolates of Aspergillus sp and 1 isolate of Rhizopus sp. Analysis of tempe nutrition that fulfills SNI 3144: 2009 requirements, namely tempe A, protein content 16,11%, fat 9,92% and water 33,459%, while fiber content 5,18% and ash 2,97% do not fulfill SNI 3144: 2009 requirements . Tempe B fulfills the requirements of SNI 344: 2009 for protein content 16,101%, fat 84%, water 37,75%, while ash content 3,12% and fiber 5,36% do not meet SNI 3144: 2009 requirements. Tempe C fulfills SNI 3144: 2009 requirements, namely Protein 16%, Fat 9.84% and Water 33.128%, while ash content 3.128 and fiber 5.128 do not meet SNI 3144: 2009 requirements.

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