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Jurnal BisTek Pertanian : Agribisnis dan Teknologi Hasil Pertanian
Published by Universitas Katolik Widya Karya Malang
ISSN : 24771864     EISSN : 27214699     DOI : 10.37832
Core Subject : Economy, Agriculture, Social,
Agriculture, Biological Sciences & Forestry Economics, Econometrics & Finance Social Sciences
Sistem Agribisnis, Manajemen Agribisnis, Pembiayaan Agribisnis, Manajemen Produksi, Manajemen Pemasaran, Rantai Pasok, Ekonomi Pertanian, Ekonomi Sumberdaya Alam dan Lingkungan, Sosiologi dan Komunikasi Pertanian, Kebijakan Pertanian dan Pangan, Mikrobiologi Pangan, Kimia dan Gizi Pangan, Bioteknologi Pangan, Rekayasa Teknologi Pangan dan Hasil Pertanian, serta Industri Pangan
Arjuna Subject : Ilmu Sosial - Ilmu Sosial (Lain-Lain)
Articles 5 Documents
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Search results for , issue "Vol 12 No 1 (2025): Juni : Jurnal BisTek Pertanian" : 5 Documents clear
Pengaruh Proporsi Kacang Merah Dan Suhu Pengovenan Terhadap Karakter Brownies Kacang Merah (Phaseolus Vulgaris L.) Yosua Fernando H
BiSTeK Pertanian Vol 12 No 1 (2025): Juni : Jurnal BisTek Pertanian
Publisher : Fakultas Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37832/bistek.v9i2.57

Abstract

Red beans (Phaseolus vulgaris L) belong to the group of peas (legume). The technology of shading is one of the alternative processes of semi-finished products that are recommended because they are more durable to be stored. There are two types of brownies, steamed brownies and oven brownies. Red bean flour can replace 10% wheat flour in making brownies and can replace 20% flour in the manufacture of sponge cake products. Increased oven temperature will increase development volume and texture. The purpose of this study was to determine the proportion of red bean flour and oven temperature to the character of red bean brownies. The factorial 2-factor study design was arranged in a Randomized Block Design (RBD). The observation variable consisted of antioxidant activity, hardness, protein, crude fiber, organoleptic test (flavor, aroma, texture. Proportion 1 factor T0 (0 gr red bean flour + 100 gr flour), T1 (50 gr red bean flour + 50 gr wheat flour), T2 (70 grams of red bean flour + 30 grams of flour) 2. Factor 2 oven temperature (160, 180, 220 ˚ C) The chosen treatment is the proportion of red bean flour 70 gr + wheat flour 30 grams and oven temperature 160 ˚C with antioxidant activity (42.8%), Hardness (0.96 N), Protein (9.7%), Crude fiber (3.6%), and panelist preference for Aroma value (4,33) , Taste (4.43), and Texture (4.33).
Analisis Aktivitas Antioksidan, Total Senyawa Fenolik Dan Kandungan Cemaran Aflatoksin Pada Tempe Dari Berbagai Varietas Kedelai (Glycine Max L. Merill) Wulan Cahyaning Ayu
BiSTeK Pertanian Vol 12 No 1 (2025): Juni : Jurnal BisTek Pertanian
Publisher : Fakultas Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37832/bistek.v9i2.58

Abstract

Tempe is an authentic Indonesian fermented product made from soybeans or other types of beans that use the fungus Rhizopus oligosporus and uses the fungus Rhizopus oryzae. Soybean (Glycine max) is one of the sources of vegetable protein, which is relatively cheap compared to animal protein sources. Soybeans contain phenolic compounds. Phenolic compounds contained in soybeans partly act as antioxidants. Soybeans also contain aflatoxin. Tempe made from fermented soybeans can be indicated aflatoxin. In this study using a Complete Random Design (CRD) with four varieties treatment and that is import soybeans "Bola" (A1), local soybean varieties Dena 1 (A2), local soybean varieties Devon 1 (A3) and local soybean varieties Anjasmara (A4).
Sifat Fisik Dan Kimia Beras Analog Berbagai Varietas Tepung Ubi Jalar Disubtitusi Dengan Tepung Jagung Leonardo Satelit Balitar
BiSTeK Pertanian Vol 12 No 1 (2025): Juni : Jurnal BisTek Pertanian
Publisher : Fakultas Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37832/bistek.v9i2.59

Abstract

Rice is a staple food in Indonesia but the increasing demand for rice consumption is not supported with the domestic production. Analog rice is made by granulation method. This study used the design of Randomized Block Design (RBD) with factors including varieties of sweet potato substituted with corn flour. Factors consisted of 3 levels; 70% flour of purple sweet potato (Ayamurasaki variety) and 30% corn flour, yellow sweet potato (Cilembu variety) 70% and corn flour 30%, Purple sweet potato (Ayamurasaki variety) 35%, Cilembu 35%, and corn flour 30%. The variables observed consisted of proximate test, antioxidant activity, and rehydration. The results demonstrated a significant difference in protein content and antioxidant activity. On the other hand, there were no significant differences in water content, ash, fat, carbohydrate and rehydration ability. The highest protein content (2.42%) was obtained in the treatment of 70% yellow sweet potato flour and 30% corn flour. In addition, the highest antioxidant activity of analog rice (16.01%) was obtained in the treatment of 70% purple sweet potato flour and 30% corn flour.
Pengaruh Penambahan Kulit Buah Naga Dan Jahe Terhadap Kandungan Antioksidan Permen Jeli Maria Angelina Diah Anggraheni
BiSTeK Pertanian Vol 12 No 1 (2025): Juni : Jurnal BisTek Pertanian
Publisher : Fakultas Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37832/bistek.v9i2.61

Abstract

. Dragon fruit is one type of tropical fruit that is being developed in Indonesia. Some of the ingredients in the dragon fruit peels and ginger act as antioxidants that are good for human health. Dragon fruit peels contain betacyanin and vitamin C. While ginger contains oleoresin and vitamin C. The optimize of utilization of dragon fruit peels and ginger are to add the jelly candy production. The study design was a Randomized Block Design (RBD) with 2 factors and 3 levels on each factor. The first factor is 0 ml, 10 ml and 30 ml dragon fruit peels. The second factor is ginger 0 ml, 37.50 ml and 41.50 ml. Observation variables consisted of water content, color (L *, a *, b *), vitamin C, betacyanin, antioxidants, antioxidant compound, organoleptic (color, taste, aroma, and texture). The results of this study showed that the selected treatment was the jelly candy added with 30 ml dragon fruit peel and 41.50 ml ginger. This jelly candy had a moisture content of 13.75%, brightness of 31.30, red color of 2.70, yellow color of 2.60, vitamin C of 2.01%, betacyanin of 61 , 39 mg / l, and antioxidant activity of 37.98%. In jelly candies with selected treatments contained antioxidant compound in the form as Diisooctyl Phthalate compounds and 1,2 - Benzenedicarboxylic Acid - 1,2 - Benzenedicarboxylic Acid, Bis (2-Ethylhexyl) Esters - Benze.
Enkapsulasi Ekstrak Klorofil Daun Sirsak (Annona muricata l.) pada Berbagai Konsentrasi Pelarut dengan Menggunakan Karagenan Malang handini, handini; Nurani, Maria Puri; Gomes, Eduard
BiSTeK Pertanian Vol 12 No 1 (2025): Juni : Jurnal BisTek Pertanian
Publisher : Fakultas Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37832/bistek.v11i2.93

Abstract

Chlorophyll is a green pigment that found generally in chloroplast mesofil leaf cell. Chlorophyll is a pigment that easily degredating. Chlorophyll degradation is caused by temperature, light intensity, or environment condition. To keep chlorophyll from degradation, the encapsulation methods can be applied. Encapsulation is a method to coating substrate or raw material such as pigment before applied in food system. The combination of coating is called encapsulation. Pigments need to encapsulated because to protect material from degradation when processing or storaging. This research purpose is to know the influence of different solvent concentration to chlorophyll amount in storaging prosess. The research use Complitely Randomized Design. Encapsulation methods using freeze dryer and measuring chlorophyll amount using spectrophotometre. Measurement of chlorophyll amount after extracting process and encapsulation process. Measurement of chlorophyll stability do within 4 weeks storaging and each week need to measure the chlorophyll amount and half life time calculation is to know the chlorophyll life time. In the encapsulation process there is reduction about 92,18% from 75,4907 ppm to 5,9018 ppm at 50 ml solvent concentration, 75 ml solvent concentration reduction is 92,63% from 66,0438 ppm to 4,8628 ppm and 100 ml solvent concentration reduction is 91,35% from 45,7894 ppm to 3,9567 ppm. Half life time calculation is shown that chlorohyll damaging is happen at 26 days for 50 ml solvent concentration, for 75 ml solvent concentration is happen at 39 days and for 100 ml solvent concentration is happen at 75 days after storaging process.

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