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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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Analisis Daya Terima Pasta Kering Fettucine dengan Penambahan Puree Labu Siam Az Zahra, Zhelina
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.v6i02.4585

Abstract

Negara Indonesia sebagai negara beriklim tropis, memiliki tanah subur dan hasil alam yang beraneka ragam khususnya di bidang pertanian. Iklim Indonesia yang tropis menyebabkan banyak tumbuh berbagai jenis sayur-sayuran, seperti : wortel, tomat, labu siam dan sayuran lainnya. Di Indonesia labu siam termasuk salah satu komoditas yang sangat mudah ditemukan tetapi belum dimanfaatkan secara komersial. Penelitian ini menggunakan metode eksperimen murni, Variabel yang digunakan meliputi pengaruh penambahan puree labu siam (10%, 20% dan 30%) terhadap daya terima pasta kering fettucine. Data primer diperoleh melalui uji hedonic oleh panelis, sementara data sekunder diperoleh dari literature yang relevan. Hasil penelitian menunjukan bahwa daya terima kualitas pasta kering fettucine dengan penambahan puree labu siam sebanyak 10% menghasilkan nilai tertinggi dalam aspek aroma, tekstur dan rasa.
PENGEMBANGAN ENKAPSULAT NANOEMULSI EKSTRAK KULIT MANGGIS (Garcinia mangostana L.): UJI DISOLUSI IN VITRO DAN AKTIVITAS PENGHAMBATAN ENZIM Α-AMILASE: Development of Nanoemulsion Encapsulated Mangosteen Peel Extract (Garcinia mangostana L.): In Vitro Dissolution and α-Amylase Inhibition Activity Rizki, Tri; Yasni, Sedarnawati; Yuliani, Sri; Muhandri, Tjahja
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.v6i02.4642

Abstract

This study aims to develop a nanoemulsion encapsulation system for mangosteen peel extract to enhance the stability and bioavailability of its bioactive compounds, primarily xanthones. The research focused on optimizing the ethanol concentration for extraction, the surfactant type for nanoemulsion synthesis, and the encapsulant materials. Encapsulation efficiency, dissolution characteristics, and α-amylase inhibition activity were evaluated to assess its potential for diabetes management. Encapsulation using maltodextrin and gum arab achieved the highest efficiency (97.93%) and antioxidant capacity (572.92 µg AEAC/g). In vitro dissolution tests showed enhanced phenolic release rates in both acidic (94.57%) and alkaline (94.51%) media compared to non-encapsulated extracts. However, the encapsulated extract exhibited slightly lower α-amylase inhibition (74.10%) than the crude extract (78.61%) due to slower bioactive release. These findings suggest that nanoemulsion encapsulation with maltodextrin and gum arab improves the delivery and functionality of mangosteen peel extract, presenting promising applications in functional food development for diabetes management.
KUALITAS ORGANOLEPTIK BAGIAK DENGAN FORTIFIKASI TEPUNG KACANG GUDE (Cajanus cajan) Setyawan, Bagus; Rosiana Ulfa; Arfiati Ulfa Utami
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.v6i02.4716

Abstract

Bagiak is a typical snack from Banyuwangi and is one of the archipelago's culinary heritages that is still a favorite. However, to improve the nutritional content and quality of Bagiak, there is a need for new innovations in making Bagiak. One alternative solution is to make Bagiak through fortification of mung bean flour. The challenge is that the utilization of pigeonpea to be processed into food is still rare, so it is still less common in the community. Therefore, this study aims to analyze the organoleptic quality of fortified pigeonpea flour. This research is a type of experimental research conducted in July-September 2024. The experimental design uses one factor, namely the addition of mung bean flour at P0 (0%), P1 (15%), P2 (30%), P3 (45%), P4 (60%), P5 (75%). The panelists used were 75 people who were untrained panelists. The organoleptic parameters studied were the quality of taste, aroma, texture, and color. Data analysis used a Likert scale to determine the acceptability of panelists for the pigeonpea. Based on the results of organoleptic testing that has been carried out on 75 panelists, it can be seen that the P2 treatment (addition of 30% pigeon pea flour) is the most favored by panelists. This can be seen from the score of the flavor parameter of 91%, aroma of 92%, color of 91%, and texture of 88%. The conclusion of this study is that Bagiak with fortification of mung bean flour is very well received by panelists, especially in the P2 treatment (30%) where the final average acceptance score of panelists is 91% which means very good. Therefore, there is a need for more utilization of mung beans as an additional ingredient in various foods.
PENGARUH PERBEDAAN METODE EKSTRAKSI TERHADAP KADAR POLIFENOL DAUN TEH PUTIH (Camellia sinensis) Anita, Anita Khairunnisa
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.v6i02.4964

Abstract

Extraction methods play an important role in determining the polyphenol content of white tea (Camellia sinensis) leaves, which have high antioxidant properties. This study aims to compare the efficiency of several extraction methods, including Multistage Maceration, Microwave-Assisted Extraction (MAE), and Ultrasonic-Assisted Extraction (UAE), in producing optimal polyphenol levels. Extraction was performed using 96% ethanol solvent with specific parameters for each method. Determination of polyphenol content was done by Folin-Ciocalteu method using UV-Vis spectrophotometer at 765 nm wavelength. The results showed that the MAE method produced the highest polyphenol content, at 63.60%, compared to UAE (48.35%) and Graded Maceration (lower). The advantages of MAE include efficient extraction time, less solvent usage, and higher extract yield. This study highlights the importance of choosing the right extraction method to enhance the health benefits of white tea through its polyphenol content.
EVALUASI KUALITAS AIR IRIGASI DI DAERAH GARUT BERDASARKAN pH, DHL, SUHU DAN DEBIT ALIRAN Anita, Anita Khairunnisa
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.v6i02.4966

Abstract

Irrigation water quality is significantly influenced by the surrounding environmental conditions, including human activities, land-use changes, and natural factors. Evaluating water quality is a crucial step to ensure the suitability of irrigation water for agricultural needs. This study aims to determine the suitability level of water quality against irrigation water standards in Garut. The method used in this study is a descriptive quantitative approach, focusing on the status of chemical and physical situs big77 parameters based on water analysis results. The results of the study on irrigation water quality in the Garut region revealed the following: The pH value of water from Bendung Ciroyom was 7,52, indicating alkalinity; the water sample from Sumber Mata Air Sirahna was 6,51, indicating acidity; and the water sample from Bendung Ciojar was 4,89, also indicating acidity.The electrical conductivity (EC) measurement of water from Bendung Ciroyom was 196 µS/cm, indicating a very good criterion; Sumber Mata Air Sirahna sample was 268 µS/cm, categorized as good; and the Bendung Ciojar sample was 343 µS/cm, also categorized as good.The temperature measurements showed values of 29°C for Bendung Ciroyom, 28°C for Sumber Mata Air Sirahna, and 30°C for Bendung Ciojar. According to Government Regulation No. 82 of 2001, there are no specific criteria for water temperature..The water flow rate analysis showed that Bendung Ciroyom had a flow rate of 0.40 m³/s, Sirahna Spring was 0.18 m³/s, and Bendung Ciojar was 1.50 m³/s. The pH, EC, temperature, and flow rate values mostly fall within the suitable range for irrigation purposes.
OPTIMASI MUTU JERUK SIAM GARUT DENGAN MENGGUNAKAN ETEPHON DAN SUHU YANG BERBEDA SELAMA PENYIMPANAN: Optimization of Garut Siam Orange Quality Using Different Ethephon and Temperatures During Storage Vesti Arista, Yuvita Lira; Hutabarat, Michael Alexander; Anita Khairunnisa; Joana Paula Gerabella da Costa Moniz
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.v6i02.5001

Abstract

Jeruk Siam Garut merupakan salah satu komoditas hortikultura unggulan yang memiliki cita rasa khas dan kandungan gizi tinggi. Namun, kulit buah yang tetap hijau saat matang menurunkan daya tarik gacor777 konsumen. Penelitian ini bertujuan untuk mengoptimalkan mutu jeruk Siam Garut melalui aplikasi ethephon dan suhu penyimpanan yang berbeda selama proses degreening. Penelitian menggunakan Rancangan Acak Lengkap dengan dua faktor, yaitu suhu penyimpanan (15°C, 20°C, 25°C, dan 30°C) serta konsentrasi ethephon (0 ppm, 115 ppm, 230 ppm, 345 ppm, dan 460 ppm). Parameter yang diamati mencakup, susut bobot, kekerasan buah, kadar vitamin C, dan total padatan terlarut (TPT). Hasil penelitian menunjukkan bahwa suhu penyimpanan berpengaruh signifikan terhadap semua parameter. Kombinasi ethephon 230 ppm dengan suhu penyimpanan 15°C memberikan hasil terbaik dalam mempertahankan kualitas jeruk Siam Garut dengan susut bobot yang lebih rendah, kekerasan yang optimal, serta kandungan vitamin C dan TPT yang lebih terjaga hingga penyimpanan hari ke-33. Hasil penelitian ini memberikan rekomendasi bagi petani dan industri pascapanen dalam meningkatkan daya saing jeruk Siam Garut di pasar domestik dan internasional.
KARAKTERISTIK ORGANOLEPTIK DAN NILAI GIZI BISKUIT SORGUM KACANG MERAH Atmadja, Taufiq
JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG) Vol. 7 No. 01 (2025): 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.v7i01.4653

Abstract

Healthy and nutritious snacks are essential for the development of toddlers, especially those aged 1 to 5 years. One of the snack innovations is biscuits made from a combination of sorghum flour and red beans. The use of sorghum and kidney beans is expected to bring new innovations in providing nutrition for toddlers. In Indonesia, biscuits for children are generally still made from wheat flour, so product development using local food ingredients is needed. The combination of sorghum flour and red bean flour biscuits is expected to be a side dish in fulfilling nutrition and supporting the growth and development of children under five. The ingredients used were sorghum flour, kidney beans, wheat flour, cornstarch, egg yolk, margarine, powdered sugar, and milk powder. The biscuit processing method in this study contained two dough mixtures. Organoleptic test results showed that the best biscuit formulation was formula F1. F1 with the addition of wheat flour, shorghum flour, and red bean flour as much as 50 grams, 30 grams, and 10 grams, respectively. The organoleptic assessment of formula F1 obtained a score of 4.93 for the color aspect, 3.83 for the taste aspect, 4.1 for the aroma aspect, and 4.6 for the texture aspect. The results of nutritional analysis showed the moisture content of formula F1 was 6.475%, ash content was 2.36%, biscuit fat content reached 25.1%, biscuit protein content was 13.085%, and 52.98% for carbohydrate content
The Potential Pests Of Corn Armyworm (Spodoptera litura) In The Food Estate Indonesia-Timor Leste Border Area: Indonesia Hadisugelar, Danar
JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG) Vol. 7 No. 01 (2025): 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.v7i01.4886

Abstract

Corn (Zea mays) is a staple food after wheat and is a source of food that can be processed into various product. The distribution of insects on corn can be distinguished by their roles such as herbivores, predators, parasitoids and pollinators. Armyworm (Spodoptera litura) is a pest that attacks corn plants and spreads to various countries. The results of research showed that armyworm attacks on maize between plots in the food estate area of ​​the RI-Timor Leste border area varied. Plot I had the highest damage with the percentage of attacks 66.94% and a damage intensity 33.47% belong to slightly heavy damage and Plot V had damaged with percentage of attack 43.89% and the intensity of damage reached 22.08% belong to slightly heavy damage category. Plots II and III had the lowest attack with attack percentage of 12.50% and a damage intensity 6.25% with a light damage category. The armyworm is a polyphagous pest that has a variety of host plants such as sorghum, carrots, mustard greens, spinach and others. Armyworm is pest that can be minor to major status
A Uji Sensori Minuman Serbuk Berbasis Ekstrak Buah Mardhyah Divani; Wiwik Indrayeni
JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG) Vol. 7 No. 01 (2025): 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.v7i01.4944

Abstract

The development of increasingly modern times and increasing social welfare have encouraged changes in human lifestyles. This change occurs in food and drink patterns. One alternative used in making practical drinks is to make it in powder form. The advantages of powdered drinks are their practical presentation, long shelf life due to the low water content. The aim of this research is to determine the process of making drinks in powder form using the crystallization method, to determine the product results in terms of color, aroma and taste, and to determine the acceptability of powdered beverage products. The research method involves carrying out experiments with 3 repetitions on 2 types of fruit, namely pineapple and beetroot, so as to obtain the desired results, including conducting sensory tests in terms of color, aroma, texture and taste. This research was conducted at the Culinary Workshop, Padang State University. The results of the organoleptic test of powdered drinks using pineapple and beetroot describe the color quality of powdered drinks made from white pineapple and the color of powdered drinks made from purple beetroot, the texture quality of powdered drinks made from pineapple and fine beetroot, the aroma quality of powdered drinks made from fruit fragrant pineapple and beetroot, quality taste of powdered drink from pineapple and sweet beetroot. Keywords: Powdered Drink, Beetroot, Pineapple, Quality
PENGARUH PENGGUNAAN EKSTRAK BUNGA TELANG TERHADAP KUALITAS WARNA MANISAN BASAH KOLANG-KALING rosi mardiana, nurul hasana; Hasana, Nurul
JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG) Vol. 7 No. 01 (2025): 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.v7i01.4981

Abstract

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