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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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KAJIAN PEMANFAATAN TANAMAN PORANG (Amorphophallus muelleri ) DALAM BIDANG PANGAN DAN KESEHATAN: Study Of The Use Of Porang Plants (Amorphophallus Muelleri) In The Field Of Food And Health Elis Yani Sumartini1; Ardi Rustamsyah; Farid Perdana; Anita Khairunnisa
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

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Abstract

  The porang plant (Amorphophallus Muelleri) is one of the forest plants in Indonesia with fairly high productivity. Porang tubers contain water-soluble polysaccharides in the form of glucomannan. Glucomannan is a dietary fibre that is soluble in water. The relatively high content of glucomannan makes the porang plant a useful plant, one of which is in the fields of food and health. This journal review aims to examine the use of porang-derived products in the food and health sectors. Journal writing is done by collecting data from various sources obtained from several research journals on the internet such as Google Scholar and DOAJ. Based on the results of the journal review, it can be concluded that porang plants can be used to influence texture in the manufacture slot maxwin of food products such as food bars, white bread, noodles, meatballs, sausages, nuggets, and gelling agents. In addition, the porang plant can be used in the health sector as an ingredient for making capsule shells and emulsion stabilizers, which are used as an alternative diet for people with obesity and type 2 diabetes mellitus.
PENGARUH PENAMBAHAN EKSTRAK DAUN SINGKIL (Premna cordifolia) SEBAGAI ANTIOKSIDAN ALAMI TERHADAP KUALITAS MINYAK KELAPA : The Effect of Addition of Singkil Leaf Extract (Premna cordifolia) as A Natural Antioxidant On The Quality of Coconut Oil (Cocus nucifera) Dian Fitriarni; Assroruddin; Irfan Cholid; Aris Purnama
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

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Abstract

Coconut oil is one of the top vegetable oil because of cheap in processing and contains various bioactive antioxidants. The shelf life of coconut oil is relatively short, so it is necessary to extend its shelf life by adding antioxidants. Antioxidants as the additional ingredients to prevent increasing the percentage of Free Fatty Acid (FFA) that affect its shelf life. The best source of antioxidants is from plants, such as singkil leaves. In order to know the effect of this leaves extract, this study aims to analyze the effect of singkil leaf extract on the percentage of FFA and peroxide during 28 days. Coconut oil was produced using the heating method, the singkil leaf extract was obtained by the maceration then was added to coconut oil (1%, 3%, and 5%). As the result, more extract was added showing a significant decrease in FFA and peroxide during the 28 days. Adding 5% of the extract was the best that displayed both FFA and peroxide. The lowest FFA value (range 0.05-0.09%) while the peroxide value ranges from 2.6 to 4.2 mg-eq O2/kg-fat. The statistical analysis showed that singkil leaf extract had an effect on the FFA and peroxide of the coconut oil.
EKSPLORASI SENYAWA BIOAKTIF TERIPANG HITAM Holothuria atra ASAL PANTAI PANGANDARAN DAN POTENSINYA SEBAGAI ANTIJAMUR PRODUK PANGAN : Exploration Of Bioactive Compounds Of Black Sea Cucumber (Holothuria atra) and Its Potential as Antifungal Food Product Nurhamzah, Lutfi Yulmiftiyanto
JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG) Vol. 6 No. 02 (2024): 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.v6i02.4183

Abstract

Black sea cucumbers (Holothuria atra.) live in Indonesian waters, especially on the coast of Pangandaran district. Black sea cucumbers are believed to contain bioactive compounds that can have a positive impact on health. Bioactive compounds found in sea cucumbers in several regions in Indonesia have the potential to act as antifungals in food products. Information regarding the potential bioactive compounds of black sea cucumbers (H. atra) in Pangandaran district waters has not been reported. This research aims to determine the bioactive compounds of H. atra in Pangandaran district and their potential as anti-fungal food products. Fresh sea cucumber samples were prepared by removing the entrails, then cutting into 1x1 cm cubes. The black sea cucumbers are then macerated using three types of solvents separately. The three types of solvents used are ethanol, ethyl acetate and n-hexane in a ratio of 1:4. Black sea cucumbers are macerated for 3x24 hours. After that, the extract was evaporated using a rotary evaporator to obtain pure extract. The extract was then calculated for yield, analysis of water content, saponins, flavonoids, phenols, alkaloids and triterpenoids. Calculation of the yield results showed that ethanol was higher, namely 4.9%, while the extract yield using ethyl acetate solvent was 0.28% and the extract yield using n-hexane solvent was 0.75%. The bioactive compounds contained in sea cucumber extract using ethanol, ethyl acetate and n-hexan solvents include flavonoids, phenols and saponins. This shows that sea cucumber extract has the potential to be used as a natural antifungal for food products.
ANALISIS KADAR TOTAL FENOL DAN FLAVONOID PADA PRODUK TEH OOLONG YANG BEREDAR DI PASARAN: Analysis Total Phenol And Total Flavonoid Contents In Some Oolong Tea Products On The Market Ardi Rustamsyah; Farid Perdana; Anna zakiah; Anita Khairunnisa
JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG) Vol. 6 No. 1 (2024): JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG)
Publisher : Program Studi Teknologi Hasil Pertanian Universitas PGRI Banyuwangi

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Abstract

Oolong tea is a type of tea that is processed using semi-fermentation. Oolong tea has a group of bioactive components, namely polyphenols, one of the phenolic compounds is flavonoids, which are the largest group of polyphenols which are also very effective as antioxidants. This study aims to determine the levels of total phenols and total flavonoids in 5 (five) oolong tea products alre ady on the market. Analysis of total phenol content used the Folin-Ciocalteu method with gallic acid as a comparison, while analysis of total flavonoid content used a complex colorimetric method with quercetin as a comparison and wavelength absorption measurements using a spectrophotometer. The results of the research showed that the highest total phenol content was found in sample D of oolong tea on the market, namely 8.2849 ± 0.7137 mgGAE/g sample, and the highest total flavonoid content was in sample E oolong tea, namely 0.2932 ± 0.0031 mgQE/g sample.
PENGARUH SUBTITUSI TEPUNG AMPAS TAHU DAN TERIGU PADA KERUPUK TERHADAP KUALITAS HEDONIK DAN KANDUNGAN GIZI: The Effect of Substituting Tofu Dregs and Wheat Flour in Crackers on Hedonic Quality and Nutritional Content Inang Ariawan; Bagus Setyawan; Rosiana Ulfa
JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG) Vol. 6 No. 1 (2024): JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG)
Publisher : Program Studi Teknologi Hasil Pertanian Universitas PGRI Banyuwangi

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Abstract

Crackers are a popular and popular food among people. Tofu dregs are often considered waste with low economic value and are easily damaged. In fact, tofu dregs have quite a high protein content. This research aims to determine the protein content in tofu dregs flour crackers and the results of hedonic tests on these products. The four treatments tested were: (K) control 100% wheat flour, (P1) 40% tofu dregs flour, (P2) 50% tofu dregs flour, (P3) 60% tofu dregs flour. The hedonic test results show gacor777 that for the parameters of crispness, color and taste, P2 is most preferred with average values ​​of 5,81% and 5.68% respectively. In terms of aroma parameters, control is preferred with an average value of 5,48%. In terms of shape parameters, P3 is preferred with an average value of 5,21%. For taste parameters, P2 was preferred with an average value of 5,65%, although control was also preferred with an average of 5,8%. The chemichal test results showed the highest protein content in P3 with an average of 17,10%, while the control had the lowest with 5.84%. The highest moinsture content was in the control with an average of 4,74%, and the lowest was in P3 with 4,5%. The overall assessment showed that crackers with 50% tofu dregs substitution (P2) were most preferred.  
PENGARUH JENIS PISANG (Musa paradisiaca) TERHADAP KARAKTERISTIK TAPAI PISANG DI BANYUWANGI : The Influence Of Banana Type (Musa paradisiaca) On The Characteristics Of Banana Tapai In Banyuwangi Helmy Ahfas; Bagus Setyawan; Arfiati Ulfa Utami
JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG) Vol. 6 No. 1 (2024): JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG)
Publisher : Program Studi Teknologi Hasil Pertanian Universitas PGRI Banyuwangi

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Abstract

The general aim of this research is to determine the effect of banana type on the organoleptic properties of tapai. The specific aim of this research is to determine the differences in the nutritional content of tapai from several types of bananas and to find out which types of bananas are suitable for banana tapai. This research was carried out from May to August 2017. This experiment used RAL which consisted of 4 types of bananas including kepok bananas, crew bananas, wood bananas and raja/sajen bananas. The results of the research show that from the organoleptic test the most preferred by slot thailand the panelists is kepok banana and from the chemical test it shows that wood banana has the highest protein content than other types of banana, namely 1.21% and raja/sajen banana has the highest sugar content than other types of banana. the other banana is 12.38%.
PENGARUH KOMPOSISI PEREKAT TERHADAP KUALITAS BRIKET SEKAM KOPI : The Effect Of Adhesive Composition On The Quality Of Coffee husk Brikets Eko Wahyudi; Bagus Setyawan; Arfiati Ulfa Utami
JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG) Vol. 6 No. 1 (2024): JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG)
Publisher : Program Studi Teknologi Hasil Pertanian Universitas PGRI Banyuwangi

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Abstract

The ever-increasing need for energy and the dwindling availability of fuel require humans to look for alternative energy sources. Bioarang briquettes are a type of fuel derived from biomass. Biomass is a renewable energy source. One of the biomass used in this research is coffee husks and tapioca as adhesive. This research aims to utilize biomass waste as an slot deposit 5000 alternative fuel and determine the comparison of adhesives using tapioca to produce the best briquettes. In this research, a comparison was made between coffee husks and adhesive with a ratio of 5%, 10%. 15%, 20%, 23%. The tests carried out were water content, ash content, mass density and combustion rate. Based on the results of coffee husks using a variety of adhesives, namely tapioca can be used to produce briquettes. Optimal briquette characteristics were obtained in a 5% sample with a water content value of 3.66%, and a burning rate of 0.231 g/minute with a burning time of 124 minutes.  
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. 6 No. 1 (2024): JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG)
Publisher : Program Studi Teknologi Hasil Pertanian Universitas PGRI Banyuwangi

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Abstract

Snacks can help meet caloric needs, apart from main meals. One alternative food that is now favored by the community is processed food from mushrooms, especially oyster mushrooms. Oyster mushroom is one type of plant that is rich in nutritional big77 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 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%, the texture in the Polypropylene package was 3.32%.
IDENTIFIKASI ATRIBUT SENSORI WHITE STOCK DENGAN DIFFERENCE TEST Melati Pratama, melati08
JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG) Vol. 6 No. 02 (2024): 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.v6i02.4311

Abstract

White stock was the liquid that come from meat or bone decoction. The principal of making white stock was produce extract that had in bone. The producing white stock was various, but it was predictably can effect sensory attribute (color, aroma taste). The subjective of this research was to identified sensory attribute (color, aroma, taste) white stock by different cooking method like Sample 1 (sequence bone-water) and Sample 2 (sequence water-bone). Sampel was tested use organoleptic difference test. The data was analyzed by binomial distribution table at 95% by 25 untrained panelists. The result show that, both of cooking method such as sequence bone-water and water bone gave significant effect to sensory (color, aroma and taste). Sample 1 (sequence bone-water) and Sample 2 (sequence water-bone) had color, aroma and taste that difference. The Sample 2 (sequence water-bone) had color, aroma and taste was thicker than Sampel 1 (sequence bone – water).
Karakterisitik Kimia Mie Kering Bebas Gluten dengan Penambahan Bubuk Daun Kersen satya, malinda capri nurul; Anna Mardiana Handayani; Findi Citra Kusumasari; Lisus Setyowati
JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG) Vol. 6 No. 02 (2024): 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.v6i02.4502

Abstract

Noodles are one of the foods which Indonesian people like. Noodles are generally made from wheat flour which has high gluten content. However, excessive gluten consumption can give an adverse impact on body health, especially for people with celiac disease and Autism Spectrum Disorder (ASD). One gluten-free product is dry noodles with added cherry leaf powder, which has low glucose levels. This research aims to determine the chemical characteristics of dry gluten-free noodles with the addition of cherry leaf powder. This research method uses a Completely Randomized Design (CRD) with two factors studied. The first factor is temperature (S1 : 60° C); (S2 : 70° C); and (S3 : 80° C). The second factor is duration (W1: 90 minutes) and (W2: 120 minutes). Data were analyzed using the Analysis of Variant (ANOVA) statistical test. If there are differences, further analysis was carried out using Duncan's Multiple Range Test 5% statistical test. The result showed that the lowest water content was 9.47% (S3W2), the highest ash content was 2.62% (S3W1), the lowest fat content was 2.17% (S1W1), the lowest protein content was 7.44% (S1W1) and the highest carbohydrate content was 77.70% (S3W2).

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