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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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POTENTIAL AND BENEFITS OF SIJENTIKFRUIT (Baccaurea polyneura) AS A FUNCTIONAL FOOD FOR HEALTH Ranggi, Ranggi
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.v7i01.5053

Abstract

The sijentik fruit (Baccaurea polyneura) is a tropical fruit with potential as a functional food due to its rich bioactive content, including β-carotene, vitamin C, flavonoids, polyphenols, and tannins. These compounds exhibit antioxidant, anti-inflammatory, antimicrobial, and anticancer properties, providing significant health benefits. Despite its great potential, research on its health benefits and applications in the food industry remains limited. Therefore, this study aims to review the nutritional composition, bioactive compounds, and potential utilization of si jentik fruit in the food sector, based on a scientific literature review.This study employed a literature review method by identifying, evaluating, and synthesizing various studies related to the nutritional content, bioactive compounds, and health benefits of si jentik fruit. Data were obtained from scientific articles, books, and publications in electronic databases such as Google Scholar, PubMed, and ScienceDirect. The inclusion criteria consisted of articles published within the last ten years, relevant to functional food and health aspects. The review findings indicate that si jentik fruit has high antioxidant activity, contributing to a reduced risk of degenerative diseases such as cardiovascular disease, diabetes, and cancer. The flavonoids in this fruit exhibit anti-inflammatory properties, which help reduce chronic inflammation. In the food sector, si jentik fruit can be utilized as a functional beverage ingredient, natural colorant, natural preservative, and as an additive in processed food products such as jams, syrups, and bread. Fermentation has also been shown to enhance the antioxidant activity of si jentik fruit, allowing for its application in probiotic products and nanoencapsulation technology.
K Kualias Mochi dengan Penambahan Puree Buah Terung Belanda: Mochi Buah Terung Belanda Hadi, Syaiful Hadi
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.v7i01.5066

Abstract

Mochi merupakan makanan kecil terbuat dari bahan dasar tepung beras ketan yang dicampurkan dengan air dan dimasak dengan cara di kukus. Mochi Buah terung belanda merupakan salah satu alternatif dari bahan baku pewarna alami yang mengandung antisianin penghasil warna merah.Penelitian ini bertujuan untuk menganalisis pengaruh penambahan puree buah terung belanda sebanyak 15%, 30% dan 45% terhadap kualitas bentuk, warna, aroma, tekstur dan rasa pada mochi. Penelitian ini dilakukan pada bulan November 2024 di Workshop Tata Boga, Universitas Negeri Padang. Jenis penelitian ini adalah eksperimen murni dengan metode rancangan acak lengkap (RAL) yang terdiri 4 perlakuan dan 3 kali pengulangan, agar dapat menganalisis pengaruh penambahan puree buah terung belanda terhadap kualitas mochi maka dilakukan uji organoleptik yang melibatkan 15 orang panelis semi terlatih. Teknik pengumpulan data dilakukan dengan memberikan angket kepada panelis semi terlatih yang merupakan mahasiswa Ilmu Kesejahteraan Keluarga konsentrasi Tata Boga, Fakultas Pariwisata dan Perhotelan Universitas Negeri Padang. Data dianalisis menggunakan Analisis Varian (ANAVA), jika Fhitung> Ftabel maka dilanjutkan dengan Uji Duncan. Hasil penelitian menunjukkan bahwa penambahan puree buah terung belanda terhadap kualitas mochi berpengaruh signifikan terhadap kualitas bentuk, warna, tekstur dan rasa. Sedangkan pada indikator aroma tidak berpengaruh yang signifikan. Skor pencapaian tertinggi secara keseluruhan yaitu bentuk bulat 2,98 (X2), warna merah keunguan 3,80 (X3), tekstur kenyal 3,27 (X1), , aroma khas buah terung belanda 3,80 (X3), rasa manis keasaman 3,87 (X3). Hasil kualitas situs slot gacor terpercaya mochi dengan penambahan puree buah terung belanda terbaik yaitu pada perlakuan ketiga (X2) dengan variasi penambahan puree buah terung belanda sebanyak 30%.
Utilization of Purple Sweet Potato (Ipomoea batatas 'Blackie') as Raw Ingredient in Pizza Production Khosyiati, Nur Evirda; Setiawan, Rizal Justian; Ma'ruf, Khakam; Azizah, Nur; Darmono
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.v7i01.5083

Abstract

Indonesia remains highly dependent on wheat imports, reaching 7.39 million tons annually, threatening national food security. Additionally, this heavy reliance on wheat imports can jeopardize economic stability, as wheat prices are controlled by producing countries. Therefore, it is essential to find local food alternatives that can replace wheat, one of which is purple sweet potato (Ipomoea batatas Blackie), which is widely available in Indonesia. This study explores the potential of purple sweet potato as an alternative raw ingredient in pizza production to reduce dependence on wheat imports. The research employs an experimental method with qualitative and quantitative analysis. Pizza was prepared by partially substituting wheat flour with purple sweet potato, followed by an organoleptic test conducted by 20 panellists to evaluate taste, texture, aroma, color, and presentation. The results indicate that purple sweet potato pizza has a balanced nutritional composition, containing 250 kcal of energy, 40g of carbohydrates, 6g of protein, 8g of fat, 3g of fiber, 500IU of vitamin A, and 10mg of vitamin C per 100g. Market response to this product was highly positive, with an average overall score of 4.38 out of 5, indicating good consumer acceptance. The substitution of purple sweet potato in pizza not only enhances nutritional value but also offers a more sustainable local food alternative. This study concludes that this innovation has the potential to be developed within the food industry, support food diversification, and reduce reliance on imported wheat flour.
Utilization of Banana Stem (Musa paradisiaca L.) as a Raw Ingredient for Chip Production: Consumer Response Analysis and Economic Value Potential Khosyiati, Nur Evirda; Setiawan, Rizal Justian; Ma'ruf, Khakam; Azizah, Nur; Darmono
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.v7i01.5089

Abstract

Banana stem or banana pith (Musa paradisiaca L.) is an often underutilized part of the banana plant, despite its high content of dietary fiber and polyphenols. This study aims to process banana stems into flour and use it as a base ingredient for producing chips, as well as to evaluate the product's quality based on sensory aspects and economic feasibility. The research method involves the process of banana stems flour production, mixing it with tapioca flour in various proportions, and conducting organoleptic testing with 22 panelists, consisting of academics and the general public. The results indicate that the optimal formulation is achieved with a 50% banana stem flour and 50% tapioca flour ratio. Quality testing showed that 95.4% of panelists rated the chips as savory with a distinct banana stem flavor, 100% agreed the color was brown and met the standard, 100% found the texture to be crisp and crunchy, and 97% considered the oval shape ideal. From an economic perspective, the production of these chips incurs a cost of IDR 50,000 per batch, with a selling price of IDR 1,500 per package and a net profit of IDR 1,450,000 per month. SWOT analysis and business strategy indicate that banana stem chips have potential for development as a home-based industry product with promising market prospects. In conclusion, the utilization of banana stems as a base ingredient for chips not only provides an innovative food alternative but also offers a competitive economic value.
PENGARUH SUHU EKSTRAKSI TERHADAP KANDUNGAN TOTAL FENOL PADA TETES TEBU: The Effect Of Temperature Extraction On Total Phenol Content In Sugar Cane Moss Pamungkas, Pinctada Putri; Khurniyati, Maylina Ilhami; M. Khusaeri; Julaikha, Siti
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

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36526/jipang.v6i1.6001

Abstract

Molasses is a by-product of the sugar processing industry that still contains sugar and organic acids. Molasses produced by the sugar cane industry in Indonesia is known by another name, namely Molasses. The sucrose content in molasses is quite high, ranging from 48-55%. Phenolic compounds are compounds produced by plants in response to environmental stress. The components in this compound are believed to have an important role as agents for preventing and treating disorders such as arteriosclerosis, brain dysfunction, diabetes and cancer. The method used in this study is a qualitative method, namely the Sonication extraction treatment using temperature variations. The total phenolic compound content in S2 drops with a temperature treatment of 50ºC got the best results, namely 0.23%. While the lowest value was found in the S3 treatment with a temperature of 60ºC of 0.19%. The greater the total phenolic value in the molasses extract, the greater the compound content in it. concentration 0.23%.
The Effect Of Coconut Drain Flour And Black Potato Flour Substitution On Fiber Content And Organoleptics Of Beef Sausage: PENGARUH SUBSTITUSI TEPUNG AMPAS KELAPA DAN TEPUNG KENTANG HITAM TERHADAP KADAR SERAT DAN ORGANOLEPTIK SOSIS DAGING SAPI abdi, haris
JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG) Vol. 7 No. 02 (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.v7i02.5103

Abstract

Sausage is one of the famous processed food products in Indonesia, sausage is obtained from a mixture of ground meat and flour or starch with the addition of spices, food additives that are put into sausage casings. The purpose of this study was to determine the fiber content and organoleptic in beef sausages that have been substituted with coconut pulp flour and black potato flour. The method used is the RAL method while to determine the fiber content in beef sausages using the gravimetric method, also using organoleptic tests with coconut pulp flour and black potato flour formulations. After this test, data analysis was carried out using one-way ANOVA. The results of the study on the effect of coconut pulp flour and black potato flour substitution on the fiber content and organoleptic of beef sausages obtained the highest fiber content at P2, which was 5.78%, while the lowest fiber content was at P0 at 3.67%. organoleptic test results in this study panelists preferred the color of P0 with a value of 3.86, the taste of P1 with a value of 3.5, the aroma of P1 with a value of 3.4, and the texture of P0 with a value of 3.26. which means that the difference in dosage in making sausages has a significant effect on the fiber content and organoleptic of beef sausages.
KUALITAS KUE SEMPRONG SUBSTITUSI TEPUNG MOCAF DENGAN PENAMBAHAN KULIT JERUK PURUT Salwina Maharani Suryanto; Rusilanti; Cucu Cahyana
JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG) Vol. 7 No. 02 (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.v7i02.5104

Abstract

This study aims to analyze the quality of semprong cake substituted with mocaf flour with the addition of kaffir lime peel. This study uses an experimental method to produce the best formula. The study was conducted at the Pastry and Bakery Laboratory of the Applied Undergraduate Study Program of Culinary Arts and Food Service Management, Faculty of Engineering, Jakarta State University. The aspects analyzed were shape, color, aroma of mocaf flour, aroma of kaffir lime, sweetness, taste of mocaf flour, aspect of kaffir lime flavor, and aspect of crispiness. Validation tests were carried out by 10 trained panelists consisting of 5 expert lecturers and 5 experts from the industry. The results of the study showed that semprong cake substituted with 70% mocaf flour had the highest average value and a rather symmetrical shape (3.7), brownish yellow color (4.3), slightly aromatic with mocaf flour (3.7), slightly aromatic with kaffir lime (3.5), slightly sweet taste (3.7), no mocaf flour taste (4.1), slightly aromatic with kaffir lime (3.9), and crispy (4.2). In semprong cake, 80% mocaf flour substitution produces a symmetrical shape (4.1), brownish yellow (4), slightly mocaf flour aroma (3.2), slightly kaffir lime aroma (3.6), slightly sweet (3.4), slightly mocaf flour taste (3.8), slightly kaffir lime taste (3.9), and crispy (4.1) and in semprong cake, 90% mocaf flour substitution produces a slightly symmetrical shape (3.9), brownish yellow (4.1), slightly mocaf flour aroma (3), slightly kaffir lime aroma (3), slightly sweet (3.6), slightly mocaf flour taste (3), slightly kaffir lime taste (3.3), and crispy (4.3). With these results, semprong cake with 70%, 80%, and 90% mocaf flour substitution with the addition of kaffir lime peel is declared worthy to undergo consumer acceptance test
OPTIMASI PROSES PEMBUATAN GULA CAIR BERBAHAN BAKU PATI JAGUNG MANIS MENGGUNAKAN METODE HIDROLISIS ENZIMATIS DAN EVAPORATOR BERTEKANAN Riko, Muhamad; Dewi, Erwana
JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG) Vol. 7 No. 02 (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.v7i02.6091

Abstract

The demand for sugar in Indonesia continues to increase, both in the form of sucrose (cane sugar) and liquid sugar. However, domestic sugarcane production remains insufficient. This limitation encourages the search for alternative sweeteners that can be locally produced, one of which is liquid sugar derived from starch through enzymatic hydrolysis. This study utilized sweet corn starch hydrolyzed using α-amylase and glucoamylase enzymes, followed by concentration using a pressurized evaporator. The objective of this research is to determine the optimum conditions in the production process of liquid sugar from sweet corn starch. The hydrolysis process was carried out by varying the enzyme volume at 0.8 ml, 1.0 ml, and 1.2 ml. The hydrolysate was then concentrated using a pressurized evaporator at a temperature of 130 °C and a pressure of 1.2 bar, with evaporation times ranging from 20 to 95 minutes. Based on the research results, the optimum process conditions were obtained at an enzyme volume of 1.2 mL with an evaporation time of 80 minutes. Under these conditions, the resulting product had the highest sugar content of 55.98% with a pH of 4.84, total dissolved solids of 65%, air content of 40.76%, and ash content of 0.609%.
PENGEMBANGAN NUGGET OLAHAN TEPUNG TULANG IKAN TUNA (Thunnus sp) DAN ANALISIS KANDUNGAN KALSIUM Ameylia Nur Anggraini; Kurnia Mar'atus Solichah; Diah Puspitasari
JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG) Vol. 7 No. 02 (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.v7i02.6116

Abstract

A Calcium is an important macromineral that plays a role in bone and tooth formation and helps maintain bone density. Calcium deficiency can increase the risk of osteoporosis. Tuna bone meal is a fairly high source of calcium that can be used as an ingredient in food products such as nuggets. The objective of this study is to help identify and develop alternative calcium sources that can be used in functional food products, such as tuna fish bone flour (Thunnus sp), which has the potential to increase calcium intake in the community. This study used a non-factorial Complete Randomized Design (CRD) consisting of three treatments: P1 (30% tuna fish bone flour), P2 (40% tuna fish bone flour), and P3 (50% tuna fish bone flour). Hedonic testing was conducted on the attributes of color, aroma, taste, texture, and overall quality using a scale of 1–5 by 33 moderately trained panelists. Calcium content analysis in the nuggets was performed using the Atomic Absorption Spectrophotometry (AAS) method. Statistical analysis used the Kruskal-Wallis test and the Mann-Whitney test. The preference test results showed no significant differences in color (p=0.251), aroma (p=0.308), and texture (p=0.643), while there were significant differences in taste (p=0.036) and overall quality (p=0.038). The preference test results showed that panelists preferred formulation P1 in terms of color, aroma, taste, and overall quality, making P1 the best formulation with a calcium content of 3.29%. One serving of tuna fish bone flour nuggets (40g) can meet ±100% of the daily calcium requirement.
UJI DAYA TERIMA DAN ANALISIS KANDUNGAN GULA TOTAL PADA SOFTDRINK BUNGA ROSELLA DAN STEVIA SEBAGAI MINUMAN ALTERNATIF UNTUK PENDERITA DIABETES MELLITUS Tiara Handayani; Khoirun Nisa Alfitri; Diah Puspitasari
JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG) Vol. 7 No. 02 (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.v7i02.6145

Abstract

Diabetes mellitus is a metabolic disease whose prevalence continues to increase and is associated with high sugar consumption. One of the strategies for managing diabetes is the development of low-calorie functional beverages that remain sensorially acceptable. This study aims to test the acceptability and analyze the total sugar content of soft drinks based on roselle flowers (Hibiscus sabdariffa L.) and stevia (Stevia rebaudiana Bertoni) as a natural zero-calorie sweetener. This research uses an experimental method with a non-factorial Completely Randomized Design (CRD). Four formulations were tested, namely: F0 (2.5% roselle + 16% granulated sugar), F1 (2.5% roselle + 0.5% stevia), F2 (2.5% roselle + 0.7% stevia), and F3 (2.5% roselle + 1% stevia). A hedonic test was conducted on the parameters of color, aroma, taste, and texture by semi-trained panelists with inclusion criteria (students had already received material related to hedonic testing, were willing to be panelists, were physically and mentally healthy, and had eaten more than 30 minutes prior) and exclusion criteria (flu or anosmia, ageusia or loss of taste, a history of stomach acid, and smoking). Data were analyzed using Kruskal-Wallis followed by Post Hoc Mann-Whitney. The results of the hedonic test for taste (p=0.0039) and color (p=0.0035) attributes showed significant differences, while there were no significant differences for aroma (p=0.2796) and texture (p=0.1975) attributes. Post-hoc analysis showed that F1 was preferred over F3. The total sugar content of F1 was 9,74%, while that of F0 was 7,54%. The independent t-test showed a significant difference between the total sugar content of F1 and F0 (p=0.0003).

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