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JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG)
Published by Universitas PGRI Banyuwangi
ISSN : -     EISSN : 2686004X     DOI : -
Core Subject : Science, Agriculture, Engineering,
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Decision Sciences, Operations Research & Management Energy Industrial & Manufacturing Engineering
IPANG adalah jurnal ilmiah yang mempublikasikan penelitian dan ulasan terkait bioteknologi pertanian, penanganan pasca panen, sistem produksi dan rekayasa proses pengolahan hasil pertanian(peternakan, perikanan, dan hasil perkebunan), ilmu pangan dan gizi. sumber artikel berasal dari penelitian mahasiswa Teknologi Hasil Pertanian Universitas PGRI Banyuwangi, akademisi, praktisi dan stakeholder yang berkecimpung dalam teknologi hasil pertanian.
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Pertanian dan Biologi (Lain-Lain)
Articles 70 Documents
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PROSES PEMBUATAN KRIPIK BUAH NANGKA (Artocarpus heterophyllus) Di CV. SARI AGUNG KECAMATAN GENTENG KABUPATEN BANYUWANGI: The Process of Making Jackfruit Chips at CV. Sari Agung Genteng Banyuwangi Gabrielia Aling Sucianti Rosiana Ulfa, Bagus Setyawan
JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG) Vol. 3 No. 1 (2021): JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG)
Publisher : Program Studi Teknologi Hasil Pertanian Universitas PGRI Banyuwangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (209.732 KB) | DOI: 10.36526/jipang.v3i1.2145

Abstract

Jackfruit chips are chips processed by jackfruit that are fried specially, usually using a vacuum fryer. If using the usual frying method, namely with the skillet, the jackfruit will not turn into chips because the fruit will be damaged by excessive heat. By using a vacuum fryer, the jackfruit is fried at a lower temperature of around 50-60°C so as not to damage the jackfruit. The purpose of this study is to know the process of processing fruit chips at CV. Sari Agung Genteng Banyuwangi. The method used by collecting data through direct observation of the object of observation, namely direct interviews with all related parties, direct practice, and secondary data collection. The results obtained from this study are the packaging of jackfruit chips is done using aliminum foil so that product quality is maintained and during the drying process, the jackfruit is frozen first to maintain the color and texture.
PENGARUH PENAMBAHAN SIMPLISIA DAUN STEVIA (Stevia rebaudiana) TERHADAP KARAKTERISTIK KIMIA DAN ORGANOLEPTIK JAMU INSTAN: The Effect of The Addition of Stevia Leaf Simplicia (Stevia Rebaudiana) On The Chemical and Organoleptic Characteristics of Instant Jamu Siti Ariska Nur Cahyani, Rosiana Ulfa, Bagus Setyawan
JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG) Vol. 4 No. 2 (2022): JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG)
Publisher : Program Studi Teknologi Hasil Pertanian Universitas PGRI Banyuwangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (385.096 KB) | DOI: 10.36526/jipang.v4i2.2315

Abstract

Instant herbal medicine is a food product in the form of a powder that is liked by almost all people from children to adults, in addition to the convenience of serving instant drinks, it is expected to provide benefits for body health. Stevia leaf is known as a low-calorie sweetener plant, the sweet taste is obtained from stevioside which is a glycoside composed of glucose, sucrose, and steviol. This study aims to determine the effect of the addition of stevia leaves on the chemical and organoleptic characteristics of instant herbal medicine. The experimental design used a completely randomized design (CRD) with 5 treatments consisting of P0 (control), P1 (5g stevia leaf), P2 (10g stevia leaf), P3 (15g stevia leaf), P4 (20g stevia leaf) and repeated in 4 times. The data obtained were analyzed using ANOVA and further tested with 5% DMRT. The results showed that the addition of stevia leaves had a very significant effect on the moisture content, and had a significant effect on the color, scent, taste, and viscosity of instant herbal medicine. Based on the results of ANOVA analysis, the moisturecontent was P1 with the addition of 5 grams of stevia leaves, and the results of the organoleptic test for color, scent, and taste that were preferred were P1 with the addition of 5 grams of stevia leaves, and for viscosity, the most preferred were P3 and P4 with the addition of stevia leaves. 15 grams and 20 grams.
KARAKTERISTIK PERMEN JELLY SARI KULIT BUAH NAGA (Hylocsreus polyhizus) DENGAN VARIASI PENAMBAHAN BUBUK JAHE (Zingiber rose): Characteristics of Dragon Fruit Skin (Hylocsreus Polyhizus) Jelly Candy with Additional Variations of Ginger Powder (Zingiber Rose) Anggatio Prasetio , Bagus Setyawan, Arfiati Ulfa Utami
JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG) Vol. 4 No. 2 (2022): JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG)
Publisher : Program Studi Teknologi Hasil Pertanian Universitas PGRI Banyuwangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (483.294 KB) | DOI: 10.36526/jipang.v4i2.2316

Abstract

Red dragon fruit peel contains pectin and anthocyanins which can be used as alternative natural ingredients for food products. In addition, Indonesia is famous for its abundant spices, one of which is ginger which has a distinctive taste and flovor caused,ginger contains antimicrobial substances. One of the product innovations utilizing dragon fruit peel is the manufacture of jelly candy with the addition of. Does this study aim to determine: (a) How is the effect of adding ginger powder on the chemical characteristics of dragon fruit peel jelly candy (b) To find out which comparative treatment of using ginger powder on dragon fruit peel jelly candy is the best and which is preferred by consumer. This study is an experimental study using RAL consisting of 6 treatments with 4 replications, namely the concentration of red dragon fruit peel extract 250g with variations of ginger powder P1 2g, P2 3g, P3 4g, P4 5g, and P5 6g then analyzed using One Way Anova) with chemical test parameters and organoleptic tests analyzed descriptively. The results obtained from this study were on the moisture content the best treatment was P1 with a value of 16%. The best pH test results are P1 with a pH value of 6,26. The results of the organoleptic test showed that the texture test parameters at P2 with the addition of 3g ginger powder, aroma test at P1 with the addition of 2g, taste test parameters at P5 with the addition of 6g and color test parameters at P3 with the addition of 4g ginger powder
PENGARUH PENGGUNAAN TIPE PENGEMAS YANG BERBEDA TERHADAP KARAKTERISTIK KERIPIK JAMUR TIRAM: The Effect of Using Different Types of Packaging on the Characteristics of Oyster Mushroom Chips Hardiyanto, Rosiana Ulfa, Bagus Setyawan
JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG) Vol. 4 No. 2 (2022): JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG)
Publisher : Program Studi Teknologi Hasil Pertanian Universitas PGRI Banyuwangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (414.262 KB) | DOI: 10.36526/jipang.v4i2.2321

Abstract

favored by the community is processed food from mushrooms, especially oyster mushrooms. Oyster mushroom is one type of plant that is rich in nutritional content and its cultivation is easy and economical. Besides being rich in vitamins and fiber, mushrooms also contain minerals such as potassium, calcium, sodium, phosphorus, iron, and magnesium. The purpose of this study is to give the effect of the type of packaging on the chemical characteristics of oyster mushroom chips. And there is an effect of the type of packaging on consumer preferences. This study used a completely randomized design (CRD) method with 5 treatments and 4 replications. As a treatment, the types of packaging include Polypropylene (PP), Polyethylene (PE), Low-Density Polyethylene (LDPE), Aluminum foil, and Aluminum + plastic. The test parameters used were Moisture Content, Free Fatty Acid (FFA), and Organoleptic. The results showed that the test with Aluminum foil + plastic packaging gave the best value of 0.65%. The best test on Polyethylene packaging with a value of 0.028%. For the best results in the organoleptic test, the aroma of the Aluminum foil packaging was 3.27%, the color in the Aluminum foil + plastic package was 3.4%, and the texture in the Polypropylene package was 3.32%.
ANALISIS KANDUNGAN PROTEIN DAN ORGANOLEPTIK TEMPE DENGAN MEDIA YANG BERBEDA: Analysis of Protein and Organoleptic Content of Tempeh with Different Media Supriyanto, Bagus Setyawan, Rosiana Ulfa
JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG) Vol. 4 No. 2 (2022): JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG)
Publisher : Program Studi Teknologi Hasil Pertanian Universitas PGRI Banyuwangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (353.038 KB) | DOI: 10.36526/jipang.v4i2.2322

Abstract

Tempe is made from fermentation which generally uses soybeans. Soybean as a raw material for tempeh is a vegetable protein food that reaches 30.20% in a wet state and 34.90% in a dry state. The high consumption of tempeh by the Indonesian people encourages the tempe industry to innovate or look for soybean substitutes. The raw material in the form of imported soybeans causes dependence on imported soybeans to increase. The high price of imported soybeans is a major problem for the tempe industry and this problem is very dilemmatic because on the one hand the community still needs it. The results of the study indicate that the raw material for imported soybean tempeh can be substituted/replaced with beans as an alternative to reduce the number of Indonesian soybean imports. This study aims to determine the chemical characteristics of tempe and to determine the acceptability of tempe consumers with different media materials, the media used are soybeans, green beans, peanuts, and koro swords. The analytical method used in this study is a completely randomized design (CRD) consisting of 4 treatments and 4 replications so that a sample of 16 samples is obtained, with the materials used are soybeans, green beans, peanuts, sword beans (B1, B2, B3, B4). The results showed that the average protein content of green beans was 20.61%, soybeans 17.45%, koro swords 10.81%, and peanuts 9.97%. Meanwhile, the results of the organoleptic test in terms of color, aroma, taste, and texture of tempe from soybeans were still the most preferred tempe by the panelists.
ANTIKOLESTEROL PADA AYAM BOILER (Gallus domesticus) DARI BUNGA TELANG (Clitoria ternatea L) MELALUI METODE BIOTEKNOLOGI FERMENTASI KOMBUCHA: Anticolesterol In Boiler Chicken (Gallus Domesticus) From Telang Flower (Clitoria Ternatea L) Through Kombucha Fermentation Biotechnology Method Yuliana Kolo, Firman Rezaldi, M.Fariz Fadillah, Desi Trisnawati, Barolym Tri Pamungkas, Aris Ma’ruf,
JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG) Vol. 4 No. 2 (2022): JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG)
Publisher : Program Studi Teknologi Hasil Pertanian Universitas PGRI Banyuwangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (442.283 KB) | DOI: 10.36526/jipang.v4i2.2323

Abstract

Animal protein consumed in high amounts is one of the triggers for an increase in cholesterol levels. Cholesterol levels that tend to increase ideally can cause strokes, heart attacks, and death both at a young and old age. Telang flower produced through the biotechnology method of kombucha fermentation contains secondary metabolites both from alkaloids, flavonoids, and saponins as anticholesterol compounds. A broiler is one of the animal foods that have cholesterol. The purpose of this study was to produce broilers with low cholesterol. This study used 20 broilers at the age of 3 months and was treated with kombucha flower telang with different sugar concentrations. The design of this study was to use RAL (Completely Randomized Design) with 5 repetitions. The treatment consisted of T0 which is drinking water without a fermented kombucha solution of telang flower. T1 is drinking water which is added with a solution of 20% telang flower kombucha fermentation. T2 is drinking water that is added with a 30% telang flower kombucha fermentation solution. T3 is drinking water that is added to 40% telang flower kombucha fermentation solution. Cholesterol levels, body weight, and drinking water are the three test parameters carried out in this study. This study concludes that the concentration of white sugar by 40% in kombucha flower telang is the best substrate concentration lowering cholesterol levels in broilers.
SMART WASTE MANAGEMENT BASED ON ARTIFICIAL INTELIGENCE PADA SAMPAH DI BANYUWANGI : Smart Waste Management Based on Artificial Intelligence on Waste in Banyuwangi Megandhi Gusti Wardhana, Adi Pratama Putra, Bagus Setyawan
JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG) Vol. 3 No. 1 (2021): JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG)
Publisher : Program Studi Teknologi Hasil Pertanian Universitas PGRI Banyuwangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36526/jipang.v3i1.2575

Abstract

The Banyuwangi government has problems with waste management, operational costs, and management facilities, the budget spent by the goverment is around 7 billion. Integrated Waste Disposal Sites and Landfills have 1 unit each. TPA should have 12 units and TPST 24 units based on Banyuwangi Regional Regulation. Based on the background, the researcher conducted a study on two systems in the management of waste and waste in Banyuwangi. First, Smart Waste Management (SWM) is based on Artificial Intelligence (AI). SWM integrates the Internet of Things (IoT) and AI for a waste monitoring platform in each sub-district. The algorithm consists of identification, automation, display, and Arduino Uno communication. The tools and materials used in this research include a shredderArduino Uno, GSM Module, etc, and several other electrical devices that support the operation of the system. Some of the support obtained from the local government and the environmental agency produced maximum results, where the smart technology system for waste and waste management designed by the UNIBA research team was maximized. Monitoring provides very accurate information about garbage and waste in Banyuwangi. With the monitoring system, the performance of waste officers will be maximized and efficient. In addition, the waste monitoring platform can be viewed on a smartphone. Based on the results of the above research, it can be concluded that waste in the Banyuwangi is only part of the area that uses Smart Waste and was successfully tested simultaneously. SWM provides information about garbage and waste in Banyuwangi very accurately.
PENGUJIAN UMUR SIMPAN GETUK TINGGI PROTEIN CITARASA REMPAH: Shelf Life Testing Getuk High Protein Spice Flavor Agnes Juniarti Chastelyna; Sedarnawati Yasni; Didah Nur Farida
JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG) Vol. 5 No. 1 (2023): JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG)
Publisher : Program Studi Teknologi Hasil Pertanian Universitas PGRI Banyuwangi

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

This study aims to extend the shelf life of getuk by adding mung beans, then diversify the taste of the product by adding ginger or cinnamon essential oil. In the first stage of making high protein getuk, there are three formulas, namely original getuk (GO), ginger flavored getuk (GJ), cinnamon flavored getuk (GK). The next step is to determine the shelf life of spice-flavoured high-protein getuk stored at room temperature of 25°C in a desiccator to avoid contamination and in a refrigerator at a temperature of 5°C for 7 consecutive days. Observations were made on the total number of microbes using the TPC (total plate count) method with the medium used was Plate Count Agar (PCA). Storage using a refrigerator at a temperature of 5°C and room temperature of 25°C in a desiccator on days 0, 1, and 2 the total number of bacteria that grew below 104 for all high-protein getuk formulas, but on day 3 the total number of bacteria already above the maximum value allowed by BPOM in 2019. Similar to room temperature storage, spice-flavoured high-protein getuk cannot extend shelf life but can reduce the total number of microbes in each sample.
PENGARUH SUBTITUSI TEPUN GGEMBILI (Dioscorea esculenta) TERHADAP KARAKTERISTIK COOKIES: The Effect of Ggembili Flour Substitution (Dioscorea Esculenta) on Cookies Characteristics Rifqi Mufarrochah Wardani; Arfiati Ulfa Utami; Rosiana Ulfa
JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG) Vol. 5 No. 1 (2023): JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG)
Publisher : Program Studi Teknologi Hasil Pertanian Universitas PGRI Banyuwangi

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Wheat is one of the ingredients of food products that must be imported from other countries. Efforts to reduce dependence on wheat flour from other countries are by finding non-wheat flour auxiliary materials as food-making ingredients. One option is to utilize local tubers such as gembili. Gembili contains fiber and bioactive compounds, so it can be made into gembili flour and can be applied to food products that are popular with both children and adults, namely cookies. This study aimed to determine the effect of gembili (Dioscorea esculenta) flour substitution on the quality of cookies. The method used in this study was a completely randomized design (CRD). Research data shows that making cookies using gembili flour with different comparisons has the highest hedonic test value at P2 with a ratio of wheat flour and gembili flour (100:50) in the parameters of taste, aroma, texture, and color, with an average value of 3.54. 3.42, 3.69, and 3.31. The results of the water content test showed that making cookies with different comparisons of gembili flour had the lowest value, namely 1.21 at P5 with a ratio of wheat flour and gembili flour (0:150). The results of the test for crude fiber content had the lowest value, namely 0.56 at P1 with a ratio of wheat flour and gembili flour (150:0).
IDENTIFIKASI KANDUNGAN BORAKS DAN FORMALIN PADA CILOK DI KELURAHAN KERTOSARI KABUPATEN BANYUWANGI: Identificatin of Borax and Formalin in Cilok from Kertosari Village Banyuwangi Regency Eko Agung Purnomo; Rosiana Ulfa; Arfiati Ulfa Utami
JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG) Vol. 5 No. 1 (2023): JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG)
Publisher : Program Studi Teknologi Hasil Pertanian Universitas PGRI Banyuwangi

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

In Indonesia today, especially in Banyuwangi, food with a high level of safety has begun to be difficult to find, especially in market snacks, one of which is cilok. Many cilok traders are naughty by using non-food preservative additives in their processed products with the aim of increasing shelf life and getting a chewy texture without adding a lot of meat. The slot gacor 777 preservatives are borax and formalin. This study was conducted to determine the presence or absence of borax and formalin content in cilok in Kertosari Village, Banyuwangi Regency with the turmeric extract method and KMnO4. The results showed that there was not one sample that was positive for containing borax or formalin, but there was one sample whose color was slightly whitened, but there was little possibility of formalin content in it.

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