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Jurnal Pangan dan Gizi
Published by Universitas Muhammadiyah Semarang
ISSN : 20866429     EISSN : 26560291     DOI : https://doi.org/10.26714/jpg
Core Subject : Agriculture,
Agriculture, Biological Sciences & Forestry
Jurnal Pangan dan Gizi (JPG, P ISSN 2086-6429, EISSN 2656-0291) provides a medium for publishing scientific articles as a result of research and development in the field of food technology and nutrition by focusing on food biochemistry, food safety, food microbiology, food chemistry , nutrition, food biotechnology, food processing, and food industry management for all researchers, academics, practitioners, and industries involved in the food sector.
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Makanan
Articles 182 Documents
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KADAR PROTEIN, VITAMIN C, DAN SIFAT ORGANOLEPTIK BUBUR BAYI DARI CAMPURAN TEPUNG KECAMBAH KACANG-KACANGAN DAN JAGUNG Mohammad Junaidi; Joko Teguh Isworo
Jurnal Pangan dan Gizi Vol 2, No 1 (2011): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.2.1.2011.%p

Abstract

Legumens is a protein recources with corns are completing each other. The goal of this research is to know the profile of protein, vitamin C, and organoleptic characteristic of baby’s porridge from mixture of legumens sprout and corn flour. Variation of the mixture of sprout from legumens (soybean, brown bean and mung bean (50%,75%) and sprout of corn (25%,50%). The result of the research shows that there is an influence from variety of the mixture of legumens sprout and corn flour toward contents of protein, vitamin C, and organoleptic characteristic (color, taste, and texture). The highest protein contents in the mixture of sprout of brown bean 75% and corn 25% (18,389 g %) and vitamin C in the mixture of sprout of brown bean 50% and corn 50%, (20 mg %) and organoleptic characteristic in the mixture of sprout of brown bean 75% and corn 25% with the score 4,75.
Karakterisasi Sifat Fisiko-Kimia dan Organoleptik Produk Cookies Tersubstitusi Tepung Suweg (Amorphophallus campanulatus BI) Arief Rakhman Affandi; M. Khoiron Ferdiansyah
Jurnal Pangan dan Gizi Vol 7, No 1 (2017): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.7.1.2017.9-16

Abstract

The adding of stabilizer substance into the formula will make some effect on physicochemical characteristic of suweg’s substitute cookies. The aims of this research was to know the influence of suweg’s flour that used as substitute for the wheat four in cookies production and the effect of using different stabilizer substance on physicochemical and organoleptic characteristic of cookies. The experiment design of this research was using completely randomized design with 2 variable combinations,  kind of stabilizer (CMC and Arabic gum) and concentration of suweg flour (based on mass of whole flour that were used). The suweg flour concentration that used on cookies formula are 10%, 20%, and 30%.  Each experiment combination was conducted in 2 replication. Based on ANOVA analysis, the result indicated a significant effect of suweg flour’s concentration for some characteristic. High concentration of suweg flour will increase the water content (2,75 – 7.71%) and texture quality (3677 – 5054 gram force). The organoleptic characteristic showed that increased the concentration of suweg flour will lead to a decrease of the acceptability of some characteristic like taste, odor, and colour. The use of different kind of stabilizer also influencing the organoleptic characteristic but not really significant.Keywords : cookies, suweg, substitution, characteristic
MODIFIKASI PATI JAGUNG MELALUI REAKSI OKSIDASI HIDROGEN PEROKSIDA (H2O2) DAN SINAR ULTRAVIOLET-C (UV-C) Nur Kholifah; Iffah Muflihati; Enny Purwati Nurlaili
Jurnal Pangan dan Gizi Vol 8, No 2 (2018): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.8.2.2018.91-104

Abstract

Corn starch is widely used by the food processing industries, so it is often found problems caused by the characteristics of the functional properties of natural starches. The aims of this study was to determine the effect of H2O2 and the duration of UV-C lamp on the characteristics of modified corn starch. The research method used with the addition of H2O2 and irradiation with UV-C lamps to modify the original properties of starch. Formulations for modification include H2O2 concentration (0.5, and 0.75%) and duration of UV-C irradiation (5, 10, 15 minutes). Characteristics were determined by analysis of water content, pH, color, total starch, solubility and swelling power. The highest water content (8.18%) was found at 0.5% H2O2 concentration with 15 minutes UV-C irradiation time. The duration of UV-C irradiation can affect the pH value and total starch in corn starch. While the brightness value increases with increasing H2O2 concentration and duration UV-C lamp irradiation. The modification process increased the solubility value, but will reduced the value of swelling power.
PENGARUH PENAMBAHAN BEKATUL TERHADAP KADAR PROTEIN DAN SIFAT ORGANOLEPTIK BISKUIT (The Influence of Addition of Rice Bran to Protein Consentration and Organoleptic Characteristic) Mita Wulandari; Erma Handarsari
Jurnal Pangan dan Gizi Vol 1, No 2 (2010): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.1.2.2010.%p

Abstract

Rice bran for people deemed to have low social value and is only used as animal feed ingredients. Rice bran contains high protein, can be used as food that is safe and cheap. Use of rice bran to increase the quality or value-added of the biscuit. General aim of this study to determine the effect of adding rice bran to protein content and organoleptic characteristic. Protein analysis by the method mikrokjeldhal. Results of analysis of protein content in rice bran biscuit with the addition of 0% (9.34 g%), 5% (10.06 g%), 10% (10.74 g%), 15% (11.6 gr%) and 20 % (13.66 g%). statistical test results show that there are differences in levels of protein biscuits in a variety of additional rice brand. Favorite level of texture, color, aroma, and taste showed that the highest value on the addition of bran 0% and 5%. Key Words : rice brand, biscuit, protein, organoleptic
PENGARUH PENGGUNAAN TAWAS PADA PAKAN TERHADAP TOKSISITAS DAN KADAR ALUMINIUM ORGAN TIKUS IN VIVO Nurrahman -; Retno Murwani; Nur Yazid
Jurnal Pangan dan Gizi Vol 3, No 2 (2012): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.3.2.2012.%p

Abstract

The use of tawas as an food additive has widely used in processing, such as the manufacture of smoked fish, salted eggs and meatballs. This study aims to determine the effect of using tawas as addition in food processing to health. There are two groups of mice each containing 11 mice, one group was givena diet that has been given 0.8 percent tawas and the other one was given diet without the addition of tawas (control group). The issue of diet and water is by ad libitum conducted in 30 days. During the experiment it was recorded the feed intake, performance (behavioral), the appearance of the skin, eyes,feces and urine, and body weight. After the maintenance mice were killed, then conducted an analysis of organ weight and levels of aluminum organ. There was a tendency of tawas addition on feed causing less consumption and weight loss on mice. Granting tawas to treated rats showed no differences inphysical appearance of behavior, skin, eyes and feces, and also no differences in organ weight. While there are differences appear in the urine, which treated rats urine looks a bit turbid than the other one.There is deposits of aluminum in organs like heart, liver, lung, pancreas, kidney and bone. Deposit aluminum at pancreas is the most than the other organs. There are not found any clinical symptoms in both control and treated rats. Key words= Alum, toxicity, aluminium
PENGARUH PROSES BLANSING DAN SUHU PENGERINGAN TERHADAP KARAKTERISTIK LEDER BUAH (FRUIT LEATHER) TERONG BELANDA (Chyphomandra betaceae Sendt.) Asri Widyasanti
Jurnal Pangan dan Gizi Vol 8, No 2 (2018): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.8.2.2018.105-118

Abstract

Pengolahan terong belanda menjadi produk olahan yang tahan lama perlu dikembangkan untuk meningkatkan nilai tambah, memperpanjang umur simpan, dan mempermudah proses distibusi. Leder buah merupakan produk olahan buah berbentuk lembaran yang tipis dan sedikit plastis yang dihasilkan dari bubur buah yang dikeringkan. Rangkaian pengolahan leder buah yang cukup panjang dapat mempengaruhi karakteristik dan kualitas dari leder buah seperti perubahan warna atau pengurangan vitamin. Hal tersebut dapat dicegah dengan melakukan metode inaktivasi sistem enzim dan memperhatikan teknik pengeringan dalam proses produksinya yaitu dengan dilakukannya proses blansing dan pengontrolan suhu pengeringan. Penelitian ini bertujuan untuk mengetahui pengaruh proses blansing dan suhu pengeringan terhadap karakteristik leder buah yang dihasilkan. Metode yang dilakukan ialah metode eksperimental dengan analisis percobaan Rancangan Acak Lengkap (RAL) pola faktorial yang terdiri dari dua faktor, faktor pertama adalah blansing yang terdiri dari 2 taraf (tanpa blansing dan blansing) dan faktor kedua adalah suhu pengeringan (500C, 600C, 700C) dengan 4 kali ulangan. Parameter yang diamati yakni laju pengeringan, kadar air, Aw, nilai warna (L*,a*, b*, dan TCD), pH, rendemen total, kadar vitamin C, dan kuat tarik. Hasil penelitian menunjukkan bahwa perlakuan yang paling optimal dalam proses pengeringan fruit leather adalah pada perlakuan blansing dan suhu pengeringan 700C dengan waktu pengeringan 17,13 jam; laju pengeringan 3,55 g/jam; kadar air 11,22% ; nilai Aw 0,41; nilai L* 40,63; nilai a* 20,12; nilai b* 13,86; nilai TCD 23,38; pH 4,61; rendemen total 32,34%; kadar vitamin C 47,77 mg/100g; dan kuat tarik sebesar 0,68 Mpa.  
Kualitas Cake Dengan Variasi Tape Ketan Hitam (Oryza sativa var. glutinosa) Menggunakan Pewarna Bunga Telang (Clitoria ternatea L.) Anisa Safira Kusuma Wardani; Sinung pranata; Yuliana Reni Swasti
Jurnal Pangan dan Gizi Vol 10, No 2 (2020): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.10.2.2020.1-11

Abstract

Black sticky rice is potential food which can be used to source bioactive compounds, carbohydrate, antioxidant, and fiber. Activity of active compounds and nutrition which contained in food ingredient it can increase with fermentation. Black sticky tapai which has sour flavor it less liked by most people, so it needs to be processed by making cakes. This research purpose is to know the effect variation of wheat flour and black sticky tapai, and to know the best variation of wheat flour and black sticky tapai to physical, chemical, microbiological, and organoleptic. The research using different concentration of black sticky tapai, there are K (0:1), A (1:1), B (1:2), and C (1:3), and colorant of butterfly pea flower using the same concentration. The best result of this research is cake with concentration B (1:2). Result showed that cake with concentration B (1:2) was contained 33,00 % water content, 1,37 % ash content, 19,72 % fat content, 7,70 % proteins content, 38,43 % carbohydrate content, 0,48 mg GAE/g phenolics content, 24,62 % antioxidant content, 158 g texture analysis, cake has white color, 5,20 log CFU/g total plate count, and 3,23 log CFU/g yeast molds.
PENINGKATAN DERAJAT PUTIH TEPUNG UMBI SUWEG (Amorpophalus oncophilus) DENGAN KOMBINASI PROSES BLANCHING DAN BLEACHING MENGGUNAKAN LARUTAN SODIUM METABISULFIT M. Khoiron Ferdiansyah; Endang Is Retnowati; Iffah Muflihati; Arief R. Affandi
Jurnal Pangan dan Gizi Vol 5, No 1 (2015): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.5.1.2015.%p

Abstract

Suweg is one of carbohydrate source that has low glycemic index. This kind of tuber can be made into a flour that has some specific physicochemical characteristic and used in bakery, cake, and bread product. The Suweg flour has a darker colour than other flour. Such a disadvantage for some food processing because it can altered the quality of food product. The aim of this research was to analyze the influence (effect) of blanching and bleaching process on the degree of whiteness of Suweg flour. The experiment design on this research was using factorial design with 3 combination variable, there are with/without blanching, sodium metabisulphite concentration, and length of soaking. The result indicated a significant effect of bleaching with sodium metabisulphite but not using blanching process. Blanching process made the flour colour became darker than raw Suweg flour. The biggest value of whiteness index, L 84.23 was found at flour that processed with sodium metabisulphite 4% and 3 hours of soaking.Keywords : suweg, whiteness index, blanching, bleaching
SIFAT KIMIA, KEKERASAN DAN ORGANOLEPTIK STIK TAHU DENGAN SUBSTITUSI TEPUNG SUKUN Tri Wahyuningsih; Nurhidajah Nurhidajah; Agus Suyanto
Jurnal Pangan dan Gizi Vol 8, No 1 (2018): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.8.1.2018.42-52

Abstract

Tofu is processed food which comes from soy, already familiar with society at large. Besides tasty and nutritious, tofu also have a economic value which is cheap. Therefore need a diversification of processed food. One of them is processed being tofu stik. Stik need a padding for processing, that is breadfruit flour. The purpose of this research is to determine the effect of additional breadfruit flour to the chemical character, hardness and organoleptic of tofu stik. The method of this research is experiments methods using completely randomized design (RAL) monofaktorial by a factor variation of additional 0% 10% 20% 30% 40%. The data of water content and the protein content analyzed by statistical ANOVA and followed by a further test of DUNCAN whereas the organoleptic analyzed with Friedman test and Wilcoxon test. Statistical analysis shows an influence from the addition of breadfruit flour against hardness, the protein content and organoleptic but no effect on water content, this shown with p value <0,05, which means no effect.
KADAR ANTOSIANIN, TOTAL FENOL DAN SIFAT SENSORIS TEPUNG TAPE BERAS HITAM BERDASARKAN VARIASI METODE PENGOLAHAN DAN KONSENTRASI RAGI Marini firia dewi; nurhidajah nurhidajah; Siti aminah
Jurnal Pangan dan Gizi Vol 9, No 2 (2019): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.9.2.2019.94-109

Abstract

Black rice tapai flour is a product that can familiarizing black rice to general public. The purpose of this research was to determine the best formula of black rice tapai flour based on anthosianin content, total phenol and characteristic sensory analization results. The research design used was a Completely Randomized Design (RAL) factorial with two factors, the processing method and yeast concentration. Each factor consists of three levels. Processing methods are steamed, team and boiling black rice using rice cooker and the concentration of yeast is 1%, 2% and 3% so that nine treatment combinations are repeated three times. The results showed that the black rice tapai flour with tim processing method + 2% yeast concentration is the best formula for tapai flour. Proximate value of black rice tapai flour with tim processing method + 2% yeast concentration is 11.3% water content, 7.74% protein, 4.63% fat, 19.21% fiber, 2.51% ash content and carbohydrate 54.61%.

Page 11 of 19 | Total Record : 182

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