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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 83 Documents
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PENGARUH PENAMBAHAN TEPUNG HATI AYAM DAN TEPUNG KELOR TERHADAP FISIKOMIAWI COOKIES KAMBAMBANG: The Effect Of Addition Of Chicken Liver Flour And Moringa Flour On The Physicochemical Properties Of Kambambang Cookies Agnes Rambu Riti; Yessy Tamu Ina
JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG) Vol. 8 No. 1 (2026): 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.v8i1.7617

Abstract

Kambambang is a traditional food of the Sumbanese people that contains cultural values of local wisdom and needs to be preserved. However, its processing is still limited because it generally uses only cassava flour, grated coconut, and sugar, resulting in relatively low nutritional value and limited potential for development as a modern snack. Therefore, this study aimed to analyze the effect of adding moringa leaf flour and chicken liver flour on the physicochemical characteristics of kambambang cookies. This study used four treatments: P1 (3%), P2 (5%), P3 (7%), and P4 (9%). The parameters analyzed included water content, pH, organoleptic properties (color, taste, texture, and preference level), and iron (Fe) content measured using the ICP-OES method. The results showed that increasing the level of fortification affected several characteristics of the cookies. Treatment P4 (9%) produced the lowest water content with a pH value within the normal range, slightly brown color, and a slightly crunchy texture, while panelist acceptance was categorized as somewhat preferred. Meanwhile, treatment P2 (5%) showed the highest level of preference and optimal iron content compared to other treatments. Consumption of 100 g of cookies from the best treatment was able to contribute approximately 15–16% of the daily iron requirement for adolescent girls. Overall, fortification with moringa leaf flour and chicken liver flour has potential to improve nutritional value, especially iron content, while maintaining acceptable sensory quality.
PENGOLAHAN PENYEDAP RASA NON MSG DARI KANDANGU MBUKU (Ocimum tenuiflorum L.) DAN PENGARUHNYA TERHADAP ORGANOLEPTIK SERTA PROFIL PROKSIMAT PRODUK: Processing Non Msg Flavor Enhancer From Kandangu Mbuku (Ocimumtenuiflorum L) And Its Effects On Organoleptic Properties and Proximate Profile Of Products Apriningsi Wunga; Yessy Tamu Ina
JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG) Vol. 8 No. 1 (2026): 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.v8i1.7649

Abstract

ABSTRACT This study aimed to evaluate the processing of non-MSG flavoring by utilizing kandangu mbuku (Ocimum tenuiflorum L.) and to determine its effect on the organoleptic properties and total proximate profile of the product. The study was conducted in the Integrated Laboratory of Wira Wacana Christian University, Sumba. This study used a Completely Randomized Design (CRD) with 4 treatments and 5 replications, namely: P0 (0%), P1 (20%), P2 (25%), P3 (30%) so that there were 20 sample units. The variables observed were pH, water content, organoleptic (color, taste, texture, and preference) and total proximate profile. Data were analyzed using the ANOVA test at the 5% level and continued with Duncan's Multiple Range Test if there were significant differences. Organoleptic data were analyzed using the Kruskal-Wallis test and continued with the Mann-Whitney test. The study showed that using kandangu mbuku flour at 30% improved organoleptic properties, including color, flavor, texture, liking, and the total proximate profile of flavoring. This provided practical advice for home industries.
PEMANFAATAN KEMANGI LOKAL JENIS KANDANGU MBUKU SEBAGAI BAHAN PENGAWET ALAMI DALAM PENGOLAHAN PENYEDAP RASA NON MSG: Utilization of Local Basil ”Kandangu Mbuku” As A Natural Preservative In The Processing Of Non-MSG Flavor Enhancer Maria Anjelina Taka; Yessy Tamu Ina
JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG) Vol. 8 No. 1 (2026): 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.v8i1.7650

Abstract

This study aimed to produce a natural non-MSG flavor enhancer made from local kandangu mbuku basil extract and to analyze its chemical characteristics, including moisture content, pH, and total protein, as well as its organoleptic properties such as color, taste, texture, and panelists’ preference level. The study employed a Completely Randomized Design (CRD) with different concentrations of kandangu mbuku basil extract in the non-MSG flavoring formulation. The treatments consisted of four concentration levels: P0 = 0%, P1 = 30%, P2 = 35%, and P3 = 40%, with a total of 20 sample units. The observed variables included moisture content, pH, total protein, and organoleptic parameters covering color, taste, texture, and panelists’ preference. The data were analyzed using analysis of variance (ANOVA) and non-parametric tests. The results showed that the addition of kandangu mbuku basil extract had a significant effect on the pH value of the product. Organoleptically, the 35% concentration treatment produced the best results for color and panelists’ preference, while the 40% concentration resulted in the highest taste score. Based on these findings, the 35% concentration was considered the most optimal formulation for producing a natural non-MSG flavor enhancer based on kandangu mbuku basil. Keywords: chicken meat, basil extract, kandangu mbuku, organoleptic, moisture content.
PENGAWETAN DAGING AYAM BROILER DENGAN MEMANFAATKAN DAUN SELADA (LACTUCA SATIVA L.) DAN PENGARUHNYA TERHADAP ORGANOLEPTIK DAN TOTAL ANTIOKSIDAN: Preservation of Broiler Chicken Meat Using Lettuce Leaves (Lactuca sativa L.) and Its Effect on Organoleptic Properties and Total Antioxidant Activity Armince Ledu; yessy Tamu Ina
JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG) Vol. 8 No. 1 (2026): 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.v8i1.7651

Abstract

This study aimed to determine the effectiveness of lettuce leaf extract (Lactuca sativa L.) as a natural preservative in improving the organoleptic quality and antioxidant activity of broiler chicken meat. The research was conducted at the Integrated Laboratory of Wira Wacana Christian University, Sumba, using a Completely Randomized Design (CRD) consisting of four levels of lettuce leaf extract concentration, namely 3%, 6%, 9%, and 12%, with four replications for each treatment. The parameters observed included moisture content, pH, organoleptic properties (color, taste, texture, and overall acceptability), and antioxidant activity measured using the DPPH radical scavenging method to determine IC₅₀ values. Data analysis was performed using ANOVA at a 5% significance level, followed by Duncan’s Multiple Range Test when significant differences were found, while sensory data were analyzed using the Kruskal–Wallis test. The results showed that the moisture content ranged from 74.41% to 75.69%, while the pH values ranged from 4.21 to 4.43, which were still within the normal range for fresh chicken meat. Sensory evaluation indicated that the 9% concentration achieved the highest scores for color, texture, and overall acceptability, whereas the 12% treatment obtained the highest score for taste. All treatments showed IC₅₀ values above 200 ppm, indicating very weak antioxidant activity. However, the 12% treatment showed the lowest IC₅₀ value of 204,826.73 ppm compared to the other treatments. In general, the addition of lettuce leaf extract has the potential to maintain sensory quality while enhancing the functional value of broiler chicken meat as a source of natural antioxidants. These results indicate that lettuce leaf extract can be utilized as a natural additive in poultry meat preservation. The presence of bioactive compounds such as phenolic compounds, flavonoids, and tannins in lettuce leaves is believed to contribute to antioxidant and antibacterial properties, which may help delay oxidative reactions and microbial growth during storage. Considering the balance between sensory quality and functional potential, a lettuce leaf extract concentration of 9% is recommended as the best treatment in this study.
PEMANFAATAN TEPUNG KELOR DAN TEPUNG HATI AYAM DALAM PENGOLAHAN COOKIES KAMBAMBANG SEBAGAI CAMILAN BERNUTRISI TINGGI: Utilization Of Moriga Flour And Chiken Liver Flour In The Processing Of Kambambang Cookies As A High-Nutritional Snack Alfonsa Inna Wello; Yessi Tamu Ina
JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG) Vol. 8 No. 1 (2026): 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.v8i1.7682

Abstract

The high prevalence of nutritional deficiencies, specifically stunting and anemia, remains a significant health challenge in Indonesia, necessitating innovative functional food solutions based on local ingredients to support public health initiatives. This study aims to evaluate the utilization of moringa leaf flour (moringa oleifera) and chicken liver flour in the formulation of kambambang cookies as ahigh, nutritional snack The research employed a Completely Randomized Design (CRD) featuring four concentration treatments: P1 (2%), P2 (4%), P3 (6%), dan P4 (8%), with each treatment replicated five times to ensure data validity. Key parameters evaluated included moisture content, pH values, organoleptic properties (color, taste, texture, and overall preference), and a comprehensive proximate analysis covering ash, protein, fat, and carbohydrate levels. Data were rigorously analyzed using ANOVA followed by Duncan’s Multiple Range Test at a 5% significance level. Statistical results demonstrated that the concentration of Moringa and chicken liver flour significantly influenced the cookies, nutritional and sensory profiles. Treatments showed a significant effect (p<0,05) on moisture content, color, and taste, while pH and taxture remained stable (p>0,05). Treatment P3 (6%) achieved optimal mineral results with the highest ash content (1,210%) and fat content (29,61%). Although P4 (8%) provided the highest protein content (0,283%), its moisture level (5,52%) slightly exceeded that P3 (6%) was the most preferred formulation, securing the highest scores for taste (2,81) and texture (2,76). In conclusion, the P3 formulation is identified as the superior treatment, offering a balanced combination of essential micro-nutrients and high consumer acceptance, making it a viable potential intervention tool for improving community nutrition.
PEMANFAATAN DAUN SELADA SEBAGAI ALTERNATIF BAHAN PENGAWET ALAMI PADA DAGING AYAM BROILER: Utilization Of Lecttuca Leaves As An Alternative Natural Preservative For Broiler Chicken Meat Imelinda Konga Naha; Yessy Tamu Ina
JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG) Vol. 8 No. 1 (2026): 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.v8i1.7705

Abstract

This research was conducted to the evaluate effectiveness of fermented lecttuca leaf solution (lactuca sativa l) as a natural preservative to maintain the quality of broiler chicken meat during the storage process. The study was conducted at the Integrated Laboratory of Wira Wacana Christian University, Sumba. The manufacturing process was carried out by making a lettuce fermentation solution. The materials used were 100 g of broiler chicken meat and lettuce fermentation solution. This study used a Completely Randomized Design (CRD) with 4 treatments and 5 replications, namely: P1 (6%), P2 (9%) P3 (12%) P4 (15%) so that there were 20 sample units. The variables observed were pH, moisture content, organoleptic properties(color, taste, texture, and preference) and total protein. Data were analyzed using the ANOVA test at the 5% level and continued with the Duncan Multiple Range Test if there were significant differences. Organoleptic data were analyzed using the Kruskal-Wallis test and continued with the Mann-Whitney test. The results of the study showed that the lettuce leaf fermentation solution treatment significantly affected (P <0.05) the color, texture, and preference level. The 9% concentration treatment showed the lowest water content, so it was considered the most effective in maintaining meat quality. Based on the results of the study, the lettuce leaf fermentation solution has the potential as an alternative natural preservative in chicken meat.
PENGARUH KONSENTRASI LARUTAN DAUN SELADA SEBAGAI PENGAWET ALAMI TERHADAP KUALITAS FISIKOMIAWI DAGING AYAM BROILER : The Effect Of Lettuce Leaf Solution Concentration As A Natural Preservative On The Physicomic Quality Of Broiler Chicken Meat Mesrania Malo; Yessy Tamu Ina
JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG) Vol. 8 No. 1 (2026): 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.v8i1.7706

Abstract

This research was conducted at the Integrated Laboratory of Wira Wacan Christian University, Sumba, with the aim of utilizing natural food ingredients in the form of lettuce leaves as an alternative preservative in broiler chicken meat. The study used a completely randomized design (CRD) consisting of 4 treatments with 5 replications. The treatments given were P1 with a concentration of 5%, P2 with a concentration of 8%, P3 with a concentration of 11%, and P4 with a concentration of 14%, resulting in a total of 20 experimental sample units. The observed variables included water content, pH, organoleptic tests (color, taste, texture, and preference level), and total proximate profile analysis. The research data were analyzed using analysis of variance (ANOVA) at a significance level of 5%. The results showed that: Treatment with a concentration of 14% (P4) showed the best results in color and taste parameters. Meanwhile, a concentration of 8% (P2) produced the highest value in terms of texture and panelists' preference level. In general, treatment with a concentration of 8% is considered the most optimal condition because it achieves the best level of panelist acceptance and is able to provide a balance in the product's sensory. The higher concentration of lettuce solution has a positive impact on the Proximate Profile, namely the meat protein content does not exceed the SNI standard, the meat fat is within the normal category, and the meat is preserved due to the low water content. The results of the study showed that the best water content value was 43,30%, pH was 5,26%, while the best organoleptic value in terms of color was 3,10%, taste was 2,80%, texture was 2,45%, and preference was 2,55%.
Fortifikasi Tepung Hati Ayam Dan Tepung Kelor Dalam Pengolahan Cookies Kambambang Dan Pengarunya Terhadap Total Profil Proksimat Produk: Fortification Of Chicken Liver Flour And Moringa Flour Un The Processing Of Kambambang Cookies And Their Effects On The Total Proximate Profile Of The Product Sonia Natasya Elul Para Lomi; Yessy Tamu Ina
JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG) Vol. 8 No. 1 (2026): 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.v8i1.7822

Abstract

The study aimed to evaluate the effects of fortifying chicken liver flour and moringa flour on the proximate content and sensory acceptance of cassava flour-based kambambang cookies. This study used a Completely Randomized Design with four levels of fortification, namely P1 (3%), P2 (5%), P3 (7%), and P4 (9%) with five replications. The treatment was carried out by varying the levels of addition of a combination of chicken liver flour and moringa flour based on the percentage of total dry matter, while the composition of the other ingredients was kept the same in each treatment. The parameters analyzed included moisture content, pH, organoleptic tests (color, taste, texture, and overall liking), as well as total proximate profile (moisture, ash, protein, fat, and carbohydrates). The results showed moisture content ranging between 3.272-4.443% with pH 5.53-5.85. The highest panelist preference was recorded in treatment P4, mainly due to the significant improvement in taste. Fortification increases ash and protein levels, reflecting the addition of minerals and nutritional value, while the relatively high fat content (27.52-30.54%) supports the cookies' texture and flavor. Carbohydrate content ranges from 63.475-67.018% and serves as the primary energy source. The study concludes that the combination of chicken liver flour and moringa flour can simultaneously improve the proximate profile and sensory acceptance of kambambang cookies, making them a viable option for developing more nutritious and functional local foods.
PENGOLAHAN COOKIES KAMBAMBANG DENGAN PEMANFAATAN TEPUNG HATI AYAM DAN DAUN KELOR DAN PENGARUHNYA TERHADAP ORGANOLEPTIK PRODUK: Processing kambambang cookies with the addition of chicken liver flour and moringa laeves and their effect on the product’s organoleptic properties Ina Kaita Niwa niwa; Yessy Tamu ina
JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG) Vol. 8 No. 1 (2026): 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.v8i1.7832

Abstract

This study aimed to analyze  the effect of fortification of chicken liver flour and moringa leaf flour (moringa oleifera) on the chemical and organoleptic characteristic of kambambang cookies using a Completely Randomized Design (4 treatments; 5 replicatons). The results showed a water content of 4,36-6,17% with a significant difference (P<0,05). Where P4 (3,36%) met the SNI standrd (<5%), while the pH of 5,49-5,76 was not signifivantly different (p>0.05). protein content ranged from 1,68-2,14% with the highest values in P4 (2,14%) and the lowest in P3 (1,68%), indicating a non-linear increase due to the interaction of the ingredient components. Organoleptic tests showed that taste and preference were significantly different (p<0,05), while color and P4 the highest taste score (2.70). it was concluded that fortification had a significant effect on air content and some sensory attributes, but was not yet able to increase protein according to SNI standards, so formulation optimization was needed to balcance nutritional value and consumer acceptance.
PENGARUH SUBSTITUSI TEPUNG UBI JALAR UNGU (IPOMOEA BATATAS L.) TERHADAP SIFAT FISIKOKIMIA DAN SENSORIS NASTAR: The Effect Of Purple Sweet Potato Flour (Ipomoea batatas L.) Substitution On Physicochemical And Sensory Properties Of Nastar Cookies Jazirotur Rizqiyah; Mohammad Jusuf Randi; Abdul Bashar
JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG) Vol. 8 No. 1 (2026): 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.v8i1.7843

Abstract

The purpose of this study was to assess the physicochemical and sensory characteristics of cookies (nastar) using purple sweet potato flour (Ipomoea batatas L.) as a partial substitute for wheat flour. The experiment used a one-factor Completely Randomized Design (CRD) with four substitution levels of purple sweet potato flour, namely 0%, 20%, 30%, and 40%, each conducted in triplicate. Parameters analyzed in this study included color (L, a, b), anthocyanin content, moisture content, shelf life, and sensory characteristics. Analysis of variance (ANOVA) and Duncan's test were used to assess the data at a 5% significance level. Increasing the proportion of purple sweet potato flour substitution resulted in lower lightness (L) and b values, indicating a darker product color, while the a value ranged from 12.57 to 14.68. The amount of anthocyanin increased dramatically from 1.89 ppm to 8.51 ppm. Moisture content varied from 6.76 to 7.39% and did not differ significantly between treatments (p>0.05), although it increased to 8.70% on the 28th day of storage. Sensory evaluation showed a significant impact on aroma (p<0.05), but color, texture, and flavor were not significantly affected (p>0.05). In conclusion, because purple sweet potato flour increases anthocyanin content without significantly reducing consumer acceptance, this flour can be used as a partial substitute for wheat flour in nastar cookies.

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