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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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BISKUIT TERSUBTITUSI TEPUNG CANGKANG TELUR AYAM RAS DAN TEPUNG TERIGU SEBAGAI ALTERNATIF PANGAN SUMBER KALSIUM Tambunan, Ellen Christ
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.v7i02.6233

Abstract

The purpose of this study was to determine the effect of chicken eggshell flour substitution as an alternative source of calcium on the characteristics and the best treatment for the characteristics of the resulting biscuits. The method used in this study was a completely randomized design with one factor. The factor was the concentration of chicken eggshell flour and wheat flour substitution, which consisted of four treatments, namely C1: 100% wheat flour concentration, C2 : : 75% wheat flour : 25% chicken eggshell flour concentration, C3 : 50% wheat flour : 50% chicken eggshell flour concentration, C4 : 25% wheat flour : 75% chicken eggshell flour concentration. The results showed that the substitution of chicken eggshell flour affected the moisture content, protein content, ash content, carbohydrate content, and fat content of the biscuits produced. However, it did not affect the calcium content and expansion of the biscuits. The best treatment for biscuits was treatment C3 (50% wheat flour and 50% chicken eggshell flour) with a calcium content of 1.81%, moisture content of 2.9%, ash content of 2.11%, protein content of 7.52%, fat content of 3.65%, and carbohydrate content of 83.8%.
PEMANFAATAN TEPUNG KACANG MERAH (Phaseolus vulgaris L) DALAM PEMBUATAN SNACK BAR Sidiq; Utomo, Deny
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.v7i02.6266

Abstract

Red beans (Phaseolus vulgaris L) are a local food ingredient rich in nutrients such as protein, fiber, vitamins, and antioxidants. This study aimed to determine the effect of red bean flour utilization on the chemical and organoleptic properties of snack bars, and to identify the most acceptable formulation based on nutrition and sensory quality. The research used a Completely Randomized Design (CRD) with one factor, consisting of three treatments of red bean flour proportions (100%, 75%, 50%) and three replications. Observed parameters included moisture, ash, protein, fat, carbohydrates, and hedonic tests for color, aroma, taste, and texture. The results indicated that different proportions of red bean flour significantly affected all chemical and organoleptic parameters. The best formulation was found in the 50% red bean flour treatment, with moisture content of 20.56%, ash 1.25%, protein 4.06%, fat 9.59%, and carbohydrates 64.54%, along with the highest hedonic scores in taste and texture (score 4, like). It can be concluded that red bean flour has strong potential as an alternative ingredient in developing functional food products in the form of snack bars
FORMULASI PROSES PEMBUATAN SOYGURT DENGAN PENAMBAHAN EKSTRAK BUAH NAGA MERAH (Hylocereus polyrhizus) Carolyne Eka Meylani; Deny Utomo
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.v7i02.6267

Abstract

This study aimed to improve the soyghurt recipe by incorporating red dragon fruit extract (Hylocereus polyrhizus), which is rich in betacyanins, vitamin C, and fiber, to enhance color, aroma, and flavor. The research method used was a Completely Randomized Design (CRD), with varying concentrations of red dragon fruit extract: 10, 20, 30, and 40 parts, replicated three times. Parameters analyzed included ash content, pH, viscosity, total soluble solids, lactic acid bacteria count, and organoleptic assessment (color, aroma, texture, and taste). Data analysis was performed using ANOVA and Tukey's test, as well as the Friedman test for organoleptic data. The findings showed that the best treatment was recorded at a concentration of 10% (P1) with a pH of 4.41, a viscosity of 376 cP, an ash content of 1.04%, a total soluble solids of 4.0%, and a lactic acid bacteria count of 7.50 × 10⁸ CFU/mL, which meets the standard probiotic criteria (≥10⁷ CFU/mL). The organoleptic evaluation results showed that the addition of red dragon fruit extract significantly impacted color, aroma, texture, and taste. Treatment P4 (40%) received the highest scores for color (4.44), aroma (4.36), and taste (4.20), while the best texture was achieved by P1 (10%) with a score of 3.96, indicating that higher concentrations can improve color and taste but can decrease viscosity. These findings suggest that incorporating red dragon fruit extract into soyghurt formulation not only enhances its sensory qualities but also maintains its probiotic standards. The 10% concentration is recommended as the optimal formulation for balancing physicochemical stability and consumer preference.
DAYA TERIMA DAN ANALISIS KANDUNGAN SERAT PADA BROWNIES PANGGANG BERBAHAN DASAR TEPUNG SORGUM DAN TEPUNG KACANG MERAH Anisa Triwahyuni
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.v7i02.6268

Abstract

Brownies are a popular cake among various groups of people. The main ingredient in brownies is wheat flour, which contains gluten and can potentially cause health problems such as celiac disease, gluten intolerance, autism, and has a low fiber content that can lead to weight gain, constipation, and the risk of diabetes mellitus. Therefore, there is a need for gluten-free and high-fiber product innovations. One alternative is sorghum flour and red bean flour as healthy food choices. This study aims to evaluate the acceptability of color, taste, aroma, texture, analyze the dietary fiber content, and determine the best formulation. This study used a non-factorial Complete Randomized Design (CRD) with 4 treatments in the form of sorghum flour and red bean flour proportions, namely F0 (control), F1 (1:3), F2 (1:1), and F3 (3:1). Data analysis used for acceptability was Kruskal Wallis with Mann Whitney follow-up test, dietary fiber content was one-way ANOVA with Tukey follow-up test, and the best formulation was determined using the exponential comparison method. Overall, the acceptability of color, taste, aroma, and texture was acceptable to the panelists, and the dietary fiber content was F0 (2.56%), F1 (3.93%), F2 (3.78%), and F3 (3.56%). The best formulation for baked brownies was formulation F2 (1:1) with an average color (4.02), taste (3.9), aroma (4.04), and texture (3.88) and contained 3.78% dietary fiber. Thus, baked brownies made from sorghum flour and red bean flour can produce a product with good nutritional value without reducing the panelists' level of preference.
DONAT REBUNG AMPEL (BAMBUSA VULGARIS) UNTUK MENDUKUNG DIVERSIFIKASI PANGAN LOKAL Kadek Lina Sukasri Putri
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.v7i02.6269

Abstract

This study aims to describe: 1) the formulation of ampel bamboo shoot (Bambusa vulgaris) doughnuts to support local food diversification, and 2) the level of preference for ampel bamboo shoot (Bambusa vulgaris) doughnuts to support local food diversification. Ampel bamboo shoot is a local food with high nutritional content, especially rich in fiber, which enhances the nutritional value of doughnuts. In every 100 grams, it contains approximately 25 kcal energy, 0.8 g protein, 5.3 g carbohydrates, and 9.7 g dietary fiber. This quantitative descriptive study used an experimental method with a hedonic test panel of 50 general public consumer panelists. Data were collected via an observation sheet measuring community preference using a Likert scale. The results show that: 1) a good formulation for ampel bamboo shoot (Bambusa vulgaris) doughnuts to support local food diversification was obtained after two experimental processes, and 2) the panelists' level of preference for ampel bamboo shoot (Bambusa vulgaris) doughnuts to support local food diversification was reviewed from five aspects, namely: color aspect with a score of 4.94, texture aspect with a score of 4.88, aroma aspect with a score of 4.92, taste aspect with a score of 4.62, and shape aspect with a score of 4.86. Based on the average scores, the ampel bamboo shoot (Bambusa vulgaris) doughnut product to support local food diversification falls into the category of highly liked.
KARAKTERISTIK MINUMAN KOMBUCHA TEMULAWAK (Curcuma xanthorrhiza Roxb) HASIL FERMENTASI PADA BERBAGAI KONSENTRASI EKSTRAK DAN LAMA INKUBASI: Characteristics of Temulawak Kombucha Drink (Curcuma xanthorrhiza Roxb) Fermentation Product at Various Extract Concentrations And Incubation Lengths Mukhammad Fauzi; Soni Sisbudi Harsono; Yanis Nurana
JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG) Vol. 5 No. 2 (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 the modern era, the utilization of curcuma has not utilized optimally, which is normally processed into jamu (traditional beverage). Curcuma practically can be processed into a fermented drink which is called kombucha. The research purpose was to discover the effect of curcuma extract concentration and fermentation period the characteristic of curcuma kombucha. The research applied two-factor Randomized Block Design (RBD) are the curcuma extract concentration (5%, 10%, and 15%) of the total used water and the fermentation period (6, 9, 12, and 15 days). The best treatment for making curcuma extract kombucha was the sample 10% curcuma extract and 9-day fermentation, resulting in curcuma extract kombucha characterized by the total dissolved solids of 11.22 Brix; viscosity 0.97 cP; brightness (*L) 57.24; pH 3.32; total acid 0.73%; antioxidant activity 74.82%; favorite organoleptic color 5.77 (like); fragrance preference 3.57 (neutral); taste preference 5.10 (slightly like) and overall 5.50 (like).
PEMANFAATAN KULIT BUAH NAGA MERAH (Hylocereus polyrhizus) UNTUK IDENTIFIKASI KANDUNGAN FORMALIN PADA CILOK DI KECAMATAN ROGOJAMPI: Use Of Red Dragon Skin (Hylocereus Polyrhizus) For Identification Of Formalin Content In Cilok In Rogojampi District Abdur Rohman; Bagus Setyawan; Arfiati Ulfa Utami
JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG) Vol. 5 No. 2 (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

The use of formalin as a food preservative is still common today. One type of food that is mixed with formaldehyde preservatives is cilok. There is a simple way without using chemicals to detect the formaldehyde content in cilok, namely using red dragon fruit skin. Red dragon fruit skin is waste that is not utilized and has the potential to provide natural coloring to food. Anthocyanin is a type of compound that reacts easily when mixed with acid or base compounds. The anthocyanin content in dragon fruit skin can identify the presence of formalin compounds in food. Anthocyanin has the same strong acid properties as formalin so when anthocyanin meets formalin, the formalin content can be easily observed organoleptically. This study aims to determine the formalin content in cilok taken in Rogojampi District in as many as 19 samples using a cross-sectional study method. The test results showed that the samples tested were negative or did not contain formalin.
PEMBUATAN KERUPUK DENGAN PENAMBAHAN PUREE IKAN TONGKOL (Euthynnus affinis) DENGAN METODE PENGERINGAN CABINET DRIYING: Manufacturing Crackers With The Addition of Trunk Fish (Euthynnus affinis) Puree Using The Cabinet Drying Method Alvin Aditya Rinaldi; Rosiana Ulfa; Bagus Setyawan
JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG) Vol. 5 No. 2 (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

Crackers are a food that is widely consumed by the public, known as a food with a crunchy texture and usually used as a complementary food. Crackers can also be made with the addition of fish, produced from a mixture of fish meat or puree and the remaining water from cooking the fish. The fish used to add cracker dough is usually fish that has a strong aroma and taste, such as tuna. Tuna (Euthynnus affinis) is one type of fish that is widely processed into food products, but its application in processing crackers is still very limited. Therefore, this research was conducted to determine the effect of adding tuna puree on the moisture content and also the organoleptic quality (taste, texture, color and aroma) of the crackers produced. The research was carried out using a completely randomized design with one factor, namely variations in the concentration of tuna puree, including tuna puree 0% (P0), 20% (P1), 30% (P2), 40% (P3), and 50% (P4). . The research data was subjected to statistical analysis using ANOVA (Analysis of Variance) and further testing was carried out using DMRT (Duncan Multiple Range Test) if there were significant differences between test treatments. The research results showed that the addition of tuna puree had a real influence on the organoleptic quality, including the parameters of the crackers produced. The addition of 40% tuna puree was considered to have the best taste, color and aroma, while the addition of 50% puree (P4) was considered to have the best texture, while the addition of tuna puree was able to increase the water content. the resulting crackers.
PENGARUH PENGGUNAAN MEDIA DAN LAMA WAKTU TERHADAP KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK LELE DUMBO: The Effect of Media Use And Length Of Time On The Physicochemical and Organoleptic Characteristics of Dumbo Catfish Ahmad Mahda Vikia; Rosiana Ulfa; Arfiati Ulfa Utami
JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG) Vol. 5 No. 2 (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

Catfish is a type of freshwater fish that is most widely cultivated by people because it has a high nutritional content and is also easy to cultivate. Catfish easily experience a decline in quality caused by lipid oxidation, protein degradation, and also microbial contamination. One effort that can be made to maintain the shelf life of catfish is by smoking. Smooking is often carried out using various types of smoking media, including wood, coconut shells, coconut husks, and rice husks. However, it is not yet known how long the smoking time is appropriate to produce smoked catfish with good organoleptic and chemical qualities. Therefore, this research was conducted to determine the appropriate length of time for smoking catfish regarding organoleptic quality, water, and protein content. The research was conducted using a 2 Factor Completely Randomized Design, where the first factor was the type of media including wood (P1), coconut shell (P2), coconut husks (P3), and rice husks (P4), and the second factor was the length of time smoked. includes a smoking time of 2 hours (L2) and a smoking time of 3.5 hours (L3). The results showed that different smoking media treatments and smoking duration had a significant influence on the physicochemical and organoleptic properties of smoked African catfish at a fairly large level (p < 0.05). The best treatment is smoking using coconut shell media for 2 hours duration (P2L2) which has the highest protein content of 23.30% and has the best organoleptic quality of color, aroma, taste, and texture. Meanwhile, the water content of smoked catfish is 49.70-56.46%, where the water content obtained in this study does not exceed the threshold set by BSN, namely a maximum of 60%.
PENGARUH LAMA WAKTU PENYANGRAIAN TERHADAP STANDAR MUTU BIO-OIL KACANG TANAH (Arachis hypogea L) DENGAN METODE MANUAL PRESSING: The Effect of Roasting Time on The Quality of Peanut (Arachis Hypogea L) Bio-Oil Using The Manual Pressing Method Ellis Marisa; Bagus Setyawan; Arfiati Ulfa Utami
JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG) Vol. 5 No. 2 (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

Cooking oil is an important food ingredient for Indonesians, but in recent years, oil shortages have caused significant price increases. Therefore, this research tries to utilize peanuts to produce oil that can be used in daily activities, especially in the kitchen, as well as testing its characteristics in accordance with bio-oil quality standards. The research method used was experimental by testing the effect of roasting time on various characteristics of peanut oil, including water content, viscosity and free fatty acid content. The results showed that roasting time had a significant effect on all parameters tested. A roasting time of 25 minutes produces peanut oil with a low moisture content (3.3%) and a lower viscosity (44.5 cP). Although the quality of peanut oil in terms of moisture content and viscosity is classified as good, the free fatty acid content test shows that P3 with a duration of 45 minutes has a free fatty acid content of 11.7% which exceeds the threshold according to the SNI standard for cooking oil, namely 2 %.

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