cover
Article Per Year (5 Year)
All
Home Page
OAI Link
Editorial Team
Contact
Reviewer
Google Scholar
Contact Name
Luqman Agung Wicaksono
Contact Email
luqmanagungw@gmail.com
Phone
+6287870205238
Journal Mail Official
jtp@upnjatim.ac.id
Editorial Address
Jalan Raya Rungkut Madya, Gunung Anyar Surabaya, 60294
Location
Kota surabaya,
Jawa timur
INDONESIA
Jurnal Teknologi Pangan
Published by Universitas Pembangunan Nasional Veteran Jawa Timur
ISSN : 19784163     EISSN : 26545292     DOI : https://doi.org/10.33005/jtp
Core Subject : Science, Agriculture,
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry
Jurnal Teknologi Pangan is one of Food Technology Journal in Indonesia managed by Department of Food Technology at Universitas Pembangunan Nasional "Veteran", East Java, Indonesia. This journal has been published since 2007 and registered with ISSN 1978-4163 and E-ISSN 2654-5292 (Online). Jurnal Teknologi Pangan is published twice a year in June and December. This journal encompasses original research articles, review articles, and short communications, including: Food Microbiology,Food Processing and Food Chemistry.
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Makanan
Articles 351 Documents
 2   3   4   5   6 
AKTIVITAS ANTIOKSIDAN ES KRIM BUAH MERAH (Antioxidant Activity of Fruit Red Ice Cream)
Jurnal Teknologi Pangan Vol 8, No 1: Juni 2014
Publisher : UPN VETERAN JAWA TIMUR

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33005/jtp.v8i1.470

Abstract

Abstract Ice cream is one type of food preferred by consumers. In general, the ice cream is made from a mixture of dairy products. The addition of red fruit in ice cream was expected to increase the nutritional value of ice cream products, chemical content in the red fruit was an essential nutrient for the body's defenses such as beta-carotene, tocopherol is an antioxidant compound. The addition of CMC in the red fruit ice cream is expected to maintain the stability of the emulsion and improve the softness of the product. This study aims to determine the effect of red fruit and CMC on the characteristics of the physical, chemical and organoleptic red fruit ice cream produced. The research used Completely Randomized Design (CRD) with 2 factors, the first proportions of red juice: milk cow (15:85; 25:75; 35:65). Second factor is the addition of CMC (0.2, 0.3, 0.4%). The Results red fruit ice cream best treatment was obtained from a combination of red fruit: cow's milk (15%: 85%) with a concentration of 0.2% CMC. The ice cream had a characteristic red fruit with antioxidant activity of 55.61%, 6.96% protein content, fat content of 12.35%, the stability of the emulsion 3.06 g, total dissolved solids 37.00 "Brix", water content 55, 49% and 19.11% overrun. Keywords: Antioxidant activity, red fruit, ice cream. Abstrak Es krim merupakan salah satu jenis makanan yang disukai oleh konsumen. Secara umum es krim di buat dari campuran produk susu. Penambahan sari buah merah (Pandanus Conoideus Lamk) dalam es krim diharapkan dapat menambah nilai gizi produk es krim, kandungan kimia di dalam buah merah merupakan zat gizi penting untuk ketahanan tubuh seperti beta-karoten, tokoferol yang merupakan senyawa antioksidan. Penambahan CMC dalam es krim buah merah diharapkan dapat mempertahankan stabilitas emulsi dan memperbaiki kelembutan produk. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan sari buah merah dan CMC terhadap karakteristik sifat fisik, kimia dan organoleptik es krim buah merah yang dihasilkan. Penelitian menggunakan Rancangan Acak Lengkap (RAL) pola faktorial dengan 2 faktor dan masing-masing perlakuan kombinasi diulang sebanyak 2 kali. Faktor I proporsi sari buah merah : susu sapi (15:85 ; 25:75 ; 35:65). Faktor II penambahan CMC (0,2 ; 0,3 ; 0,4). Hasil penelitian menunjukkan es krim buah merah perlakuan terbaik diperoleh dari kombinasi sari buah merah : susu sapi (15% : 85%) dengan konsentrasi CMC 0,2%. Es krim buah merah tersebut mempunyai karakteristik dengan aktifitas antioksidan 55,61%, kadar protein 6,96%, kadar lemak 12,35%, stabilitas emulsi 3,06 gr, total padatan terlarut 37,00 “Brix”, kadar air 55,49% dan overrun 19,11%. Kata kunci :Aktivitas Antioksidan, buah merah, es krim.
PRODUKSI PEKTIN DARI KULIT BUAH COKLAT (Theobroma Cacao) (The production pectin from Cacao leather)
Jurnal Teknologi Pangan Vol 5, No 2: Desember 2011
Publisher : UPN VETERAN JAWA TIMUR

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33005/jtp.v5i2.411

Abstract

The progress and development of the industry in Indonesia is increasing demand for pectin. Indonesia is  a  country rich  in agricultural crops, one of  cacao. This  cacao leather is the only waste that can not be used. In this study are described on the extraction of pectin  from  waste  chocolate  skin.  Pectin    is  an  important    component  in  the  food  industry, cosmetics  and  medicines.  The  research  using  two  variables,    time  (200,225,250,275,300 minutes),and   the  ratio  of  solvent  (1:8,1;  10,1:12,1:16,1:16)l.The  results  obtained  on  the condition of  the maximum time of 250 minutes and  a solvent ratio of 1:12. The yield of weight of pectin was 16.23%Keywords : Cocoa skin, Pectin, extraction
KAJIAN KUALITAS BISKUIT JAGUNG (The Study of Quality Assessment On Corn Cookies)
Jurnal Teknologi Pangan Vol 7, No 1: Juni 2013
Publisher : UPN VETERAN JAWA TIMUR

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33005/jtp.v7i1.489

Abstract

Abstract Biscuit is a type of baked snacks made of soft dough containing high fat, crisp and when broken fragment of less dense-textured cross section. Wheat flour is the base material of the manufacture of biscuits, to reduce the dependence of wheat flour and add to the content of vitamin A as well as food biodiversity need the addition of other flours, such as corn flour, but with the addition of corn flour biscuits will be hard so need the addition of margarine to improve crispness on the biscuits. This research aims to know the influence of proportion of wheat flour: cornmeal and addition of margarine for the physical, chemical and organoleptik biscuits. This study used a Randomized Complete Design factorial pattern consisting of 2 factors with 2 times replications, the first factor is the proportion of wheat flour: cornmeal (25: 75; 50: 50; 75: 25)% and the second factor is addition of margarine (100; 115; 130)%.The results showed that the best treatment is the proportion of wheat flour: cornmeal (25: 75)% and the addition of margarine 130%, which produce corn biscuits with moisture content = 3,780%, fat content = 37,270%, crude fibre content = 3,480%, texture = 0,666 mm/gramsecond and organoleptic flavor 5.45/like, color 5.45/like/kinda like 5.15 texture.   Keyword : biscuit, corn flour, wheat flour, margarine   Abstrak Biskuit merupakan jenis makanan ringan yang dipanggang yang terbuat dari adonan lunak yang berkadar lemak tinggi, renyah dan bila dipatahkan penampang potongannya bertekstur kurang padat. Tepung terigu merupakan bahan dasar dari pembuatan biskuit, untuk mengurangi ketergantungan terhadap tepung terigu dan menambah kandungan vitamin A serta penganekaragaman pangan perlu penambahan tepung lain, misalnya tepung jagung, tetapi dengan adanya penambahan tepung jagung biskuit akan menjadi keras sehingga perlu penambahan margarine untuk meningkatkan kerenyahan pada biskuit.Penelitian ini bertujuan untuk mengetahui pengaruh proporsi tepung terigu:tepung jagung dan penambahan margarine terhadap sifat fisik, kimia dan organoleptik biskuit.Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) pola faktorial yang terdiri dari 2 faktor dengan 2 kali ulangan, faktor I adalah proporsi tepung terigu:tepung jagung (25:75; 50:50; 75:25)% dan faktor II adalah penembahan margarine (100; 115; 130)%.Hasil penelitian menunjukkan bahwa perlakuan terbaik adalah proporsi tepung terigu:tepung jagung (25:75)% dan penambahan margarine 130%, yang menghasilkan biskuit jagung dengan kadar air = 3,780%, kadar lemak = 37,270%, kadar serat kasar = 3,480%, tekstur = 0,666 mm/gramdetik dan uji organoleptik rasa 5,45/suka, warna 5,45/suka tekstur 5,15/agak suka.   Kata kunci : biskuit, tepung jagung, tepung gandum, margarine
EVALUASI KUALITAS KAMABOKO IKAN MANYUNG (Arius thalassinus) DENGAN VARIASI PENGGUNAAN TAPIOKA DAN NaCl (Quality Evaluation of Manyung (Arius Thalassinus) Kamaboko Using Variation of Tapioca and NaCl)
Jurnal Teknologi Pangan Vol 8, No 1: Juni 2014
Publisher : UPN VETERAN JAWA TIMUR

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33005/jtp.v8i1.474

Abstract

Abstract One attempt processed fishery can be developed in Indonesia is kamaboko . Kamaboko is a result of the diversification of fishery products are very popular in its home country of Japan. The principle of kamaboko product processing does not vary much with the result of the diversification of fishery products in Indonesia such as fish balls , brains and Empek - empek . The purpose of this study was to determine the effect of NaCl concentration and the addition of tapioca starch as a filler material to the quality of gel formation and to determine the best combination treatment between NaCl concentration and tapioca starch for gel produces a rich manyung fish are of good quality and preferred by consumers .Dilpilihnya fish manyung an economical fish species preferred by people because it feels good and tasty , as well as a source of animal protein . Research using completely randomized design ( CRD ) factorial with 2 factors and 2 replications . Factor 1 starch concentrations of 0 % , 1 % , 2 % , 3 % . Factor II concentration of NaCl 1 % , 2 % , 3 % . The results showed that the best treatment was found that the addition of kamaboko fish manyung tapioca starch 3 % and 2 % NaCl resulted in yield of 89.23 % , 67.04 % moisture , 33.92 % WHC and texture 0.0425 % , crude fat content 0.21 % and crude protein content of about 17.91 % , color 131 , 128 aroma , texture and taste 152 167 .   Keywords : kamaboko , fish manyung , tapioca, sodium chloride   Abstrak Salah satu usaha hasil olahan perikanan yang dapat dikembangkan di indonesia adalah kamaboko. Kamaboko merupakan salah satu produk hasil diversifikasi perikanan yang sangat populer di negara asalnya Jepang. Prinsip pengolahan produk kamaboko tidak berbeda jauh dengan produk hasil diversifikasi perikanan di Indonesia seperti bakso ikan, otak-otak dan empek-empek. Tujuan dari penelitian ini adalah Untuk mengetahui pengaruh konsentrasi NaCl dan penambahan tepung tapioka sebagai bahan pengisi terhadap kualitas pembentukan gel dan untuk mengetahui perlakuan kombinasi terbaik antara kosentrasi NaCl dan tepung tapioka untuk mengahsilkan gel ikan manyung yang berkualitas baik dan disukai konsumen. Dilpilihnya ikan manyung merupakan jenis ikan ekonomis yang disukai oleh masyarakat karena rasanya enak dan gurih, serta merupakan sumber protein hewani. Penelitian menggunakan Rancangan Acak Lengkap (RAL) pola faktorial dengan 2 faktor dan 2 kali ulangan. Faktor 1 konsentrasi tepung tapioka 0%, 1%, 2%, 3%. Faktor II kosentrasi NaCl 1%, 2%, 3%. Hasil penelitian menunjukkan bahwa perlakuan terbaik didapatkan bahwa kamaboko ikan manyung dengan penambahan tepung tapioka 3% dan NaCl 2% menghasilkan rendemen 89,23%, kadar air 67,04 %, WHC 33,92 % dan tekstur 0,0425%,kadar lemak kasar 0,21% dan kadar protein kasar sekitar 17,91%, warna 131, aroma 128, tekstur 152 dan rasa 167.   Kata Kunci : kamaboko, ikan manyung, tepung tapioka, NaCl (garam)
PEMANFAATAN UBI JALAR UNGU (Ipomoea batatas var. Ayamurasaki) DALAM PEMBUATAN ES KRIM SINBIOTIK
Jurnal Teknologi Pangan Vol 8, No 1: Juni 2014
Publisher : UPN VETERAN JAWA TIMUR

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33005/jtp.v8i1.475

Abstract

ABSTRACT Sinbiotik is a combination between probiotics and prebiotik. Sinbiotik ice cream is food products containing prebiotik are made by means of a standard ice cream mix ferment with probiotic bacterial culture with the addition of a purple sweet potato as a probiotic. The problems faced in the manufacture of ice-cream sinbiotik purple sweet potato is the absence of lactose on the filtrate of purple sweet potato so need the addition of skim milk that serves as the source for the growth of Lactobacillus casei lactose, improve the texture of ice cream and as protective materials (Cryoprotectant agent). The research method used is RAL which is composed of two factors, namely the factor I is the addition of skim milk (10; 15; 20% b/v) and factor II is the concentration of the starter (Lactobacillus casei) (2; 4; 6% v/v) with three replicates. The results showed that the best treatment is treatment of the addition of skim milk at 20% and the concentration of the starter (Lactobacillus casei) 4%. The treatment has a total value of lactic acid bacteria 8,909 log CFU/ml, the viability of lactic acid bacteria 94,153%, a total of 1,164% acid, degrees of melting 21,444 speed (min/5gr), 29, 667% overrun, 10,600% fat content, inulin 0,187% levels, and based on the assessment of organoleptik gives a sense of fondness level 156, scent 162,5 texture 133.   Key words : ubi jalar ungu, sinbiotik, es krim
AKTIFITAS ANTIBAKTERI EKSTRAK ETANOL 60% DAN EKSTRAK AIR KULIT BUAH NAGA MERAH TERHADAP BAKTERI STAPHYLOCOCCUS AUREUS DAN ESCHERICIA COLI (Antibacterial Activity of Ethanol 60% and Distilled Water Extract from Red Pitaya (Hylocereus Polyrhizus) Peel t
Jurnal Teknologi Pangan Vol 9, No 1: Juni 2015
Publisher : UPN VETERAN JAWA TIMUR

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33005/jtp.v9i1.464

Abstract

Abstract The purpose of this study was to compare the antibacterial activity of 60% ethanol and extracts distilled water from red pitaya (Hylocereus polyrhizus) peel to bacteria Staphylococcus aureus and Escherichia coli. The treatment used was the concentration of the extract with some dilution treatment. Antibacterial activity test performed using paper disc diffusion method and observation of inhibitory zone. The results showed that the antibacterial activity of ethanol extract of 60% and distilled water from red pitaya peel differ in inhibiting bacteria Staphylococcus aureus and Escherichia coli, where the ability of antibacterial against Staphylococcus aureus bacteria better than bacteria Escherichia coli. Keywords: ethanol 60% extract, distilled water, red pitaya peel, antibacterial   Abstrak Penelitian ini bertujuan untuk mengetahui perbandingan aktivitas antibakteri ekstrak etanol 60% dan ekatrak air dari kulit buah naga merah terhadap bakteri Staphylococcus aureus dan Eschericia coli. Perlakuan yang digunakan adalah konsentrasi ekstrak dengan beberapa perlakuan pengenceran. Pengujian aktivitas antibakteri dilakukan dengan menggunakan metode difusi kertas cakram serta pengamatan zone hambat. Hasil penelitian menunjukkan bahwa aktivitas antibakteri ekstrak etanol 60% dan air kulit buah naga merah berbeda dalam menghambat bakteri Staphylococcus aureus dan Eschericia coli, dimana kemampuan antibakteri terhadap bakteri Staphylococcus aureus lebih baik dari pada bakteri Eschericia coli. Kata kunci : ekstrak etanol 60%, air, kulit buah naga merah, antibakteri
PRODUKSI EPIGALLOCATECHIN GALLATE PADA KULTUR IN VITRO KALUS CAMELLIA SINENSIS SEBAGAI KANDIDAT PANGAN FUNGSIONAL
Jurnal Teknologi Pangan Vol 5, No 2: Desember 2011
Publisher : UPN VETERAN JAWA TIMUR

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33005/jtp.v5i2.408

Abstract

Epigallocatechin gallate (EGCG)  were  secondary metabolite in  tea  (Camellia sinenis)  as  anti  obecity dan  degenerative  syndrom.  EGCG  in  tea  act  as  bioactive  by hydroxyl group and galoil that could act as functional food substitute. Problem to find epigallocatechin gallate from tea were season dependent, need a large area, and low productivity.  By  these  mean epigallocatechin  gallate  production  by  in  vitro  culture. These technique could overcaming all that problem above. General purpose of these research  were  to  find invitro  EGCG  production technique.  Method  to  gain  these purpose were : (1)  Callus induction by explant sprout tea leaves in media  with many variance  grown  culture (2)  Sub  culture  callus  by  using  same  media  in  induction method  (3) qualitative  analisys EGCG  callus compound. Result  of  these  research; callus  hand retention  time  (tR)  on  High  Performance  Liquid  Chromatography  for  6 minutes, same as EGCG standart. EGCG had potential as aditive functional food and baverage  that had astringent or bitter tasteKey words : Epigallocatechin gallate,  HPLC, retention time, Camellia sinensis
EFEK PENAMBAHAN TEPUNG TAPIOKA DAN Ca(OH)2 TERHADAP SIFAT FISIKOKIMIA DAN ORGANOLEPTIK EMPING GARUT SIMULASI (Maranta arundinacea L.)
Jurnal Teknologi Pangan Vol 9, No 1: Juni 2015
Publisher : UPN VETERAN JAWA TIMUR

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33005/jtp.v9i1.469

Abstract

ABSTRACT Arrowroot tubers (Marnta arundinacea L.) is ones of the tubers that contains starch and fiber. Arrowroot tubers can be used to manufacture chips, but produces chips are harder and less crisp. Therefore needed to produce the simulated arrowroot chips with the addition of starch and Ca (OH)2. Amylopectin in starch can improve the crispness simulation arrowroot chips, as well as Ca (OH) 2 can strengthen the network so that it can crispness the chips. Purpuse of this study to determine the effect of the addition of tapioca flour and the concentration of Ca (OH)2 to the physical, chemical and organoleptic properties of the simulation arrowroot chips. The study design used was a completely randomized design (CRD), which consists of two factors, that are the addition of 10% starch; 12.5%; 15%; 17.5% and the concentration of Ca (OH)2 1%; 2%; 3%. The data obtained were analyzed by ANOVA, and the test continued using DMRT. The results showed that the best treatment is the addition of tapioca starch concentration of 17.5% with the addition of Ca (OH)2 2% which produces the simulations arrowroot chips with characteristics : rendement 36.36%, water content 8.74%, fiber content 1.96%, starch content 60.71%, amylose content 12.19%, amylopectin content 48.52%, increasing of volume 161.00% and texture 25,75N/m2. A ranking number flavor and crispness 163 and 155 respectively. Keywords: simulation arrowroot chips, tapioca, Ca (OH)2 Abstrak   Umbi garut (Marnta arundinacea L.) merupakan umbi yang mengandung pati dan serat yang tinggi. Umbi garut dapat dimanfaatkan untuk pembuatan emping, namun menghasilkan emping yang keras dan kurang renyah. Oleh karena itu dilakukan pembuatan emping garut simulasi dengan penambahan tepung tapioka dan konsentrasi larutan Ca(OH)2. Amilopektin dalam tepung tapioka dapat meningkatkan kerenyahan emping garut simulasi, demikian juga dengan Ca(OH)2 dapat memperkuat jaringan sehingga dapat merenyahkan emping. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan tepung tapioka dan konsentrasi Ca(OH)2 terhadap kualitas fisik, kimia, dn organoleptik dari emping garut simulasi yang dihasilkan. Rancangan penelitian yang digunakan adalah rancangan acak lengkap (RAL), yang terdiri dari 2 faktor yaitu penambahan tepung tapioka 10%; 12,5%; 15%; 17,5% dan konsentrasi Ca(OH)2 1%; 2%; 3%. Data yang diperoleh dianalisa dengan ANOVA, dan uji lanjut menggunakan DMRT.Hasil penelitian menunjukkan bahwa perlakuan terbaik yaitu penambahan tepung tapioka 17,5% dengan penambahan konsentrasi Ca(OH)2 2% yang menghasilkan emping garut simulasi dengan rendemen 36,36%, kadar air 8,74%, kadar serat 1,96%, kadar pati 60,71%, kadar amilosa 12,19%, kadar amilopektin 48,52%, volume pengembangan 161,00% dan tekstur 25,75N/m2. Jumlah ranking kesukaan rasa 163 dan kerenyahan 155.   Kata Kunci : Emping garut simulasi, tapioka, Ca(OH)2
PENGEMBANGAN USAHA KELOMPOK PERAJIN TEMPE DI KECAMATAN CANDI KABUPATEN SIDOARJO
Jurnal Teknologi Pangan Vol 8, No 2: Desember 2014
Publisher : UPN VETERAN JAWA TIMUR

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33005/jtp.v8i2.456

Abstract

ABSTRACT   There are 500 artisans of tempeh in  Sepande village, subdistrict Sidoarjo, but it was not incorporated as a member of the Primary Cooperative Producers of Tofu- Tempeh Indonesia (PRIMKOPTI) "KaryaMulya".It was only 273 artisans e.i : 266 artisans of tempeh and 7 artisans of tofu. Nowadays the members of PRIMKOPTI only knowing how to processed of  tempeh by empirical procedure. Sometimes they made tempeh with additional stuff like corn, dry waste rice  and tapioca flour. The tempehthey produced, was sold to suitable buyer segment. Therefore they need a new breakthrough with more innovative ways to produce tempeh, because they were located at strategic area and hav e a good prospect to be developed. The objectives of community service program is to give training to groups of tempeh producers in using appropriate technology (TTG) such asusing tempeh slicer machine, training on good product packaging, management and marketing of product, and  provide training toproduct innovation e.i: the processed burger of tempeh.The methods of community service program were used in this activity are giving of knowledge (by communication, information, and education), practicing and mentoring to groups of tempeh producers. The results showed that the community service group being skilled in operatingtempeh slicer machine that previously was done manually, the increase of tempeh chip products and supported by the packaging design which have had the license under departement of health.The computerized of cooperative management arrangement gave a positive effect on the service to the cooperation members and the local community. The progress of the program indicated that tempe producers insight to process burger tempeh has increased drastically. Methods of mentoring can provide impact in increasing the income of tempeh producersgroup. Keywords :Enterprise development tempeh producers, TTG slicer of tempeh, packaging, burger of tempeh ABSTRAK Ada sejumlah 500  perajin tempe yang berada di desa Sepande kecamatan Candi kabupaten Sidoarjo akan tetapi yang tergabung sebagai anggota dalam Primer Koperasi Produsen Tahu Tempe Indonesia (PRIMKOPTI) ”Karya Mulya” hanya 273 perajin, dengan rincian 266 perajin tempe 7 perajin tahu.Selama ini anggota PRIMKOPTI hanya mengetahui cara pengolahan tempe saja yang sifatnya turun temurun, kadangkala mereka membuat tempe dengan campuran jagung, karak dan tepung tapioka, tempe yang dihasilkan dijual sesuai segmen pembeli. Oleh karena itu perlu adanya terobosan baru yang lebih inovatif mengingat di daerah perajin tempe sangat strategis untuk dikembangkan. Sehingga pada program pengabdian masyarakat ini bertujuan untuk melatih kelompok perajin tempe dalam penggunaan teknologi tepat guna (TTG) berupa mesin alat pengiris tempe, pelatihan tentang teknologi pengemasan, manajemen dan pemasaran produk, sertamemberikan pelatihan pengolahan inovasi produk olahan tempe yaitu burger tempe. Metode pengabdian masyarakat yang digunakan dalam program ini yaitu metode ceramah, praktek dan pendampingan pada kelompok perajin tempe. Hasil pengabdian masyarakat menunjukkan bahwa kelompok perajin terampil dalam penggunaan alat pengiris tempe yang awalnya dilakukan secara manual, produk keripik tempe yang dihasilkan meningkat produksinya yang ditunjang dengan design kemasan yang telah memiliki ijin Depkes. Penataan manajemen koperasi secara komputerisasi memberikan pengaruh positif terhadap pelayanan anggota koperasi maupun masyarakat setempat.  Bertambahnya wawasan para kelompok perajin tempe dalam pengolahan burger tempe. Metode pendampingan dapat memberikan dampak dalam meningkatkan penghasilan kelompok perajin tempe. Kata kunci : Pengembangan usaha perajin tempe, TTG pengiris tempe, pengemasan, burger tempe
PENGUJIAN MIKROBIOLOGI FILLET IKAN BANDENG PADA PENYIMPANAN SUHU REFRIGERATOR (Microbiology Testing of milk fish Fillet on Refrigerator Storage)
Jurnal Teknologi Pangan Vol 7, No 2: Desember 2013
Publisher : UPN VETERAN JAWA TIMUR

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33005/jtp.v7i2.500

Abstract

Abstract Many milkfish fish consumed by society, but there are some people who are less fond of fish due to the large number of milkfish spines present on the fish whitefish. One of the alternatives offered, namely in the form of milkfish fillets. The purpose of this research is to know the best results on the treatment of Chitosan concentration and long storage on a storage temperature of refrigerator to the quality of physical, chemical and organoleptik fish fillet banding. The study use a factorial completely randomized Design with two-factor and 2 replications. The first Factor concentration of Chitosan (b/v), consisting of: C1 = C2 = 0%, 1%, 2% and C3 = C4 = 3% and the second Factor prolonged storage consisting of: P1 = P2 = 0 days, 4 days, 8 days = P3 and P4 = 12 days. Based on the results of the chemical analysis, microbiology and organoleptic obtained the best concentration of Chitosan treatment combination 2% can prolong the save milkfish fillet on the temperature of the refrigerator for storage 8 days produce milkfish fillet with criteria water content 76,2250%, water activity 0.85% pH 5.86, , total microbial 4,6845 log CFU/g of the test shows negative Postma, (-) (milkfish fillet has not experienced canker). The average results of organoleptic scooring showed the highest value of the texture of 2.90 (somewhat hard), the scent of 3.30 (acid) and color of 2.95 (white is rather dull, there is very little streaks).   Keyword : milkfish, fillet, chitosan Abstrak Ikan bandeng banyak dikonsumsi oleh masyarakat, namun ada sebagian masyarakat yang kurang menyukai ikan bandeng dikarenakan banyaknya duri yang terdapat pada ikan bandeng. Salah satu alternatif yang ditawarkan yaitu ikan bandeng dalam bentuk fillet.Tujuan dari penelitian ini adalah mengetahui hasil terbaik pada perlakuan konsentrasi Chitosan dan lama penyimpanan pada penyimpanan suhu refrigerator terhadap kualitas fisik, kimia dan organoleptik fillet ikan bandeng. Penelitian ini adalah menggunakan Rancangan acak lengkap ( RAL ) pola faktorial dua faktor dengan 2 kali ulangan Faktor I Konsentrasi Chitosan (b/v) yang terdiri atas: C1 = 0 %, C2 = 1 %, C3 = 2 % dan C4 = 3 % dan Faktor II Lama penyimpanan yang terdiri atas: P1 = 0 hari, P2 = 4 hari, P3 = 8 hari dan P4 = 12 hari. Berdasarkan hasil analisa kimiawi, mikrobiologi dan organoleptik didapatkan kombinasi perlakuan terbaik konsentrasi Chitosan 2% dapat memperpanjang masa simpan fillet ikan bandeng pada suhu refrigerator selama penyimpanan 8 hari menghasilkan fillet ikan bandeng dengan kriteria kadar air 76,2250%, aktivitas air 0,85%, pH 5,86, total mikroba 4,6845 log CFU/gr, uji Postma menunjukkan negatif (-) (fillet ikan bandeng belum mengalami kebusukan). Hasil rata-rata uji organoleptik scooring menunjukkan nilai tertinggi terhadap tekstur 2,90 (agak keras), aroma 3,30 (asam) dan warna 2,95 (putih agak kusam,terdapat sedikit bercak).   Kata kunci : bandeng, fillet, chitosan

Page 4 of 36 | Total Record : 351

 2   3   4   5   6 

Filter by Year

2008 2025


Reset
Filter By Issues
All Issue Vol 19, No 2 : DESEMBER 2025 Vol 19, No 1 : JUNI 2025 Vol 18, No 2 : DESEMBER 2024 Vol 18, No 1 : JUNI 2024 Vol 17, No 2 : Desember 2023 Vol 17, No 1 : JUNI 2023 Vol 16, No 2 : DESEMBER 2022 Vol 16, No 1 : JUNI 2022 Vol 15, No 2 : DESEMBER 2021 Vol 15, No 1 : Juni 2021 Vol 14, No 2 : Desember 2020 Vol 14, No 1: Juni 2020 Vol 13, No 2: Desember 2019 Vol 13, No 1: JUNI 2019 Vol 12, No 2: Desember 2018 Vol 12, No 1: Juni 2018 Vol 11, No 2: Desember 2017 Vol 3, No 2: Desember 2009 Vol 2, No 2: Desember 2008 Vol 2, No 1: Juni 2008 Vol 1, No 2: Desember 2007 Vol 11, No 1: Juni 2017 Vol 10, No 2: Desember 2016 Vol 10, No 1: Juni 2016 Vol 6, No 2: Desember 2012 Vol 9, No 2: Desember 2015 Vol 9, No 1: Juni 2015 Vol 8, No 2: Desember 2014 Vol 8, No 1: Juni 2014 Vol 7, No 2: Desember 2013 Vol 7, No 1: Juni 2013 Vol 6, No 1: Juni 2012 Vol 5, No 2: Desember 2011 Vol 5, No 1: Juni 2011 Vol 4, No 2: Desember 2010 Vol 4, No 1: Juni 2010 Vol 3, No 1: Juni 2009 Vol 1, No 1: Juni 2007 More Issue