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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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EKSPERIMEN PEMBUATAN SUGAR PASTRY DENGAN SUBSTITUSI TEPUNG AMPAS TAHU Erma Handarsari
Jurnal Pangan dan Gizi Vol 1, No 1 (2010): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.1.1.2010.%p

Abstract

Pastry Sugar is a small cake made from ingredients flour, margarine, powdered sugar, egg yolks and making done by the oven. To reduce the dependency of wheat flour in the making of sugar pastry flour tofu is used as substituents. This study aims to analyze the physical and chemical characteristic that include protein content (micro Kjedhal), moisture content (oven method), heavy metal (Cu) residues (AAS at 324.7 nm), and organoleptic characteristic. Data analysis using the Anava to know the difference in quality sugar pastry and then proceed to determine the value of Test Tukye Best of each sample. The results of research, the more substitutes tofu higher protein content. The highest organoleptic assessment is sugar pastry with flour substitute tofu waste 10%. Sugar pastry is the best (SNI meet No.01-2973-1992) contains 15% protein content, water content 1.56%, and 9.75 ppm Cu .. Key words: sugar pastry, substitution, flour tofu
TOTAL BAKTERI DAN SIFAT ORGANOLEPTIK MINUMAN SARI TEMPE DENGAN VARIASI WAKTU PENYIMPANAN Kusmanto -; Ana M. Hidayati
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

Juice tempeh (Misape) processed from raw materials soybean tempeh.unhygienic processing will lead to the emergence of bacteria that are pathogenic contaminants so that the need for supervision to ensure food safety . The purpose of the study was to analyze the total bacterial and organoleptic properties Misape with duration of storage of 0 , 3 , 6 , 9 , and 12 days at a temperature of 5-8o C with 5 replicates , were tested in duplicate analysis. Obtained from the study showed that the total bacterial misape row is 1.1 x 101 , 1.7 x 101 , 4.1 x 101 , 3.4 x 101 , 3.6 x 101 . Total bacteria increased from day storage 0 to 6 , then on day 9 began to decline . ANOVA test results it is concluded no effect of storage time on the total bacteria in misape . Based on organoleptic test panelists could still receive the color , aroma , consistency and flavor during storage misape 0 , 3 , 6 , 9 and 12 days . Friedman Test results on organoleptic properties showed no effect of duration of storage on the flavour, viscosity and taste misape .
Pengaruh Jenis Alat Pengering Terhadap Karakteristik Fisik, Kimia dan Organoleptik Sup Labu Kuning Instan Rif’an Rif’an; Nurrahman Nurrahman; Siti Aminah
Jurnal Pangan dan Gizi Vol 7, No 2 (2017): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.7.2.2017.104-116

Abstract

ABSTRACTPumpkin has many contained a beta-karoten and antioxidant useful to maintain a body health. The diversification of pumpkin to be an instant soup was purposed to increase a economic value and determine for a dryer machine which was optimal and efficient to be a dryer for instant pumpkin soup. The method of this research was experiments methods using completely randomized design (RAL) monofactorial. The factor of this research was kind of dryer machine with drying treatment (cabinet dryer, vacuum dryer, oven dryer and drum dryer). The tests performed were the physical properties (Kamba density, yield and moisture content), chemical properties (Levels of beta-carotene and antioxidant activity), organoleptik characteristic (Taste, aroma, color and texture). Physical and chemical properties data were analyzed by ANOVA, and a further test using Duncan while the organoleptic test results was analyzed using the Friedman test and Wilcoxon test. The results indicated the type of dryer drying significantly different with the physical and organoleptic characteristics of pumpkin soup instant. whereas chemical characteristics were not significantly different. Best instant drying pumpkin soup was obtained from the type of the dryer drum dryer with the best treatment was (Kamba density (0.58 g / ml), yield (32.05%), savory (3.68), fragrance (3.82), viscous consistency (3.68). Keywords: pumpkin, drying, physical, chemical and organoleptic
Pengaruh Lama Perkecambahan Terhadap Rendemen, Kadar Antosianin, Vitamin E dan Aktivitas Antioksidan Kecambah Kedelai Hitam Siti Asropah; Nurrahman Nurrahman; Wikanastri Hersoelistyorini
Jurnal Pangan dan Gizi Vol 9, No 1 (2019): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.9.1.2019.39-52

Abstract

Germination process can increase the nutritional value and functional properties that exist in the grain. Black soybeans contains anthocyanin, vitamin E and antioxidant activity that is beneficial to health. This study aims to determine the effect of long germination on rendement, anthocyanin, vitamin E levels and antioxidant activity on black soybean sprouts. Preliminary studies includes optimalization the length of germination and characterization of black soybean seeds. The main research includes physical and chemical analysis of rendement measurement, anthocyanin content, vitamin E content and antioxidant activity.  Then, analysis of proximate content on black soybean sprouts best result from long treatment of germination. The data measurement of black soybeans sprouts was obtained a digital scales and spectrophotometer UV-Vis. The results showed that (1) The germination has an effect on rendement, anthocyanin, vitamin E levels and antioxidant activity on black soybean sprouts. (2) In 40 hours long germination treatment showed anthocyanin level (91.84 mg / 10 g) and antioxidant activity (24.51% RSA) has the highest value. (3) The longer of germination has higher value on rendement percentage and vitamin E content.
Sifat Fisik, Kimia, dan Sensoris Es Krim Susu Kedelai dengan Penambahan Ekstrak Kayu Manis Fuady Shobur; Wikanastri Hersoelistyorini; Yunan Kholifatuddin Syadi
Jurnal Pangan dan Gizi Vol 11, No 1 (2021): Kajian Pangan Dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.11.1.2021.73-87

Abstract

Soy milk is an alternative to cow's milk in ice cream making because it has almost the same protein content as cow's milk. The unpleasant smell of soy milk is a problem that often arises, so efforts are needed to cover it up. Cinnamon is known to give aroma so that it can suppress the unpleasant aroma of soy milk and can improve the resistance to melting and overrun of non-cow's milk ice cream. The purpose of this study was to determine the effect of the addition of cinnamon extract on the physical, chemical and sensory properties of soy milk ice cream. The variations in the addition of cinnamon extract were (0,1,3,5, and 7%). This research begins with making soy milk, making cinnamon extract and making ice cream. The resulting ice cream is analyzed for physical properties (overrun and melting resistance), chemical properties (protein content) and sensory properties (color, aroma, taste and texture). This research is an experimental type using a completely randomized design (CRD) monofactor with 5 treatments and 5 replications. The addition of 5% cinnamon extract is the best treatment with an overrun value of 3.09%, melting resistance 18.74 minutes / 10g, protein content of 6.72%, hedonic sensory properties of 3.01 (like). The results showed that the addition of cinnamon extract to soy milk ice cream had a significant effect on physical, chemical and sensory properties.
Pengaruh Substitusi Biji Jali (Coix lacryma-jobi L.) Terhadap Kandungan Lemak, Serat, Fenol, dan Sifat Organoleptik Tempe Kedelai (Glycine max) Nadiya Rahmah Qurnaini; Nanang Nasrullah; A’immatul Fauziyah
Jurnal Pangan dan Gizi Vol 11, No 1 (2021): Kajian Pangan Dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.11.1.2021.30-41

Abstract

Penyakit jantung koroner (PJK) dapat disebabkan oleh beberapa faktor, salah satunya dislipidemia. Jali-jali merupakan bahan pangan yang memiliki komponen bioaktif antidislipidemia yakni serat dan fenol. Jali-jali memiliki kandungan tanin yang dapat diminimalisir dengan proses fermentasi. Fermentasi juga dapat menurunkan kadar lemak dan meningkatkan kandungan isoflavon pada tempe. Oleh karena itu, perlu mengidentifikasi pengaruh substitusi biji jali terhadap kandungan lemak, serat, fenol dan sifat organoleptik pada tempe kedelai serta menentukan formula terpilih. Tujuan penelitian ini untuk menganalisis pengaruh substitusi biji jali terhadap kandungan lemak, serat, fenol, dan sifat organoleptik pada tempe kedelai. Metode penelitian ini adalah eksperimental menggunakan desain Rancangan Acak Lengkap (RAL) dengan perlakuan formula kedelai : biji jali F1 60:40, F2 50:50, dan F3 40:60 yang diulang sebanyak dua kali. Hasil analisis menunjukkan bahwa terdapat pengaruh nyata (p<0,05) ketiga formulasi terhadap kandungan serat pangan, fenol, dan tingkat kesukaan tekstur, sedangkan tidak terdapat pengaruh nyata (p>0,05) ketiga formulasi terhadap  kandungan lemak, serat kasar tempe, serta tingkat kesukaan warna, aroma, dan rasa. Formula terpilih adalah F3 dengan perbandingan kedelai dan biji jali sebesar 40:60. Formula terpilih memiliki kandungan lemak 0,44 g/100 g, serat pangan 47,63 g/100 g, serat kasar 1,12 g/100 g, dan fenol 7,32 mg/100 g. Formula terpilih juga memenuhi klaim produk kaya serat pangan dan bebas lemak. Tempe kedelai dengan substitusi biji jali memiliki potensi sebagai antidislipidemia karena memiliki kadar serat pangan dan fenol yang tinggi serta rendah lemak.
Kebutuhan Gizi Ibu Hamil Pada Masa Pandemi Covid-19 Novita Nining Anggraini; Riris Dwi Anjani
Jurnal Pangan dan Gizi Vol 11, No 1 (2021): Kajian Pangan Dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.11.1.2021.42-49

Abstract

Nutritional needs of pregnant women are important factors, both for the fulfillment of nutrition of pregnant women and the growth and development of fetuses in the womb. Mothers must have good nutritional status and consume a variety of foods both in proportion and in number. During the Covid-19 pandemic, a balanced nutrition mix is required. Pregnant women consume foods with balanced nutrition can boost the immune system, and lower the risk of chronic diseases and infectious diseases. The purpose of this study is to find out the nutritional needs of pregnant women during the Covid-19 pandemic. The method used is a literature review study on the nutritional needs of pregnant women during the Covid-19 pandemic, literature sources using various journals from the google scholar database. Found 3 related journals consisting of national journals. The results obtained that the nutritional needs of pregnant women during the pandemic should be improved more than normal conditions because the mother must maintain the body's immunity condition well.
Kadar Serat, Aktivitas Antioksidan, Karakteristik Fisik Dan Sensoris Yoghurt Susu Kecambah Kedelai Dengan Penambahan Ekstrak Cincau Hijau Nurur Rizqi Penta Amalia; siti aminah
Jurnal Pangan dan Gizi Vol 11, No 1 (2021): Kajian Pangan Dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.11.1.2021.50-59

Abstract

Fermented soybean sprouted milk (yogurt) has components that play a role in health. The physical and functional characteristics of soybean sprouted milk yogurt can be improved by the addition of local ingredients, including green grass leaf. This study aims to determine the effect of adding green grass leaf extract on fiber content, antioxidant activity,  the physical and sensory characteristics of soybean sprouted yogurt. The research design used a completely randomized design (CRD) with 4 treatments, namely the proportion of addition of grass  leaf extract: 1, 3, 5, and 7 percent and 1 control without the addition of love leaf extract. Repetitions were carried out 5 times. Analyzes were carried out on the levels of fiber, antioxidants, physical characteristics (pH and viscosity) and sensory (color, aroma, taste and consistency) of yogurt. The results showed that the addition of green grass jelly leaf extract to soybean sprouted milk yogurt had an effect on fiber content, antioxidant activity and physical characteristics (pH and viscosity) but green did not affect sensory characteristics.
Karakteristik Fisik Santan Kelapa dengan Penambahan Emulsifier Biji Ketapang Yulindha Yulindha; Anang Mohamad Legowo; Nurwantoro Nurwantoro
Jurnal Pangan dan Gizi Vol 11, No 1 (2021): Kajian Pangan Dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.11.1.2021.1-14

Abstract

The purpose of this research was to determine the influence of the addition of ketapang seed emulsifier on the physical properties of coconut milk. Completely Randomized Design (CDR) with 4 treatments and 5 repetitions were used in this research. The addition of seed ketapang emulsifier with different concentrations of 0%, 0,5%, 1% and 2%. The data emulsion stability test were analyzed using descriptive analysis. The data of adhesiveness, viscosity, whiteness and pH value obtained were further processed by Analysis of Variance to determine the effect of treatment. If there was any significant effect of treatment then it was followed by Duncan’s Multiple Range Test. The result showed that the addition of ketapang seed emulsifier had an influence on emulsion stability as well as an influence (P < 0,05) on the adhesiveness, whiteness and pH value of coconut milk but there was no influence P > 0,05) on the viscocity. Overall, the seed ketapang emulsifier can increase emulsion stability and adhesiveness while the whiteness and pH value of coconut milk decreased. The best treatment based on all parameters was the addition of ketapang seed emulsifier 0,5% concentration.
Pemanfaatan Sari Kulit Buah Naga sebagai Upaya Peningkatan Nilai Fisik dan Sensori pada Permen Jelly Sari Tempe Siswi Sekar Sari; Nurrahman Nurrahman; Nurhidajah Nurhidajah
Jurnal Pangan dan Gizi Vol 11, No 1 (2021): Kajian Pangan Dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.11.1.2021.60-72

Abstract

Dragon fruit skin is organic waste which has high content of vitamin C, pectin and anthocyanin and can be used as raw material for making jelly candy because pectin is one of the gelling agent and anthocyanin is a natural dye that can make sari tempe jelly candy more interesting. The aim of this research is to determine the effect of adding the dragon fruit peels extract(10,20,30, and 40%),  towards the dissolved solids, elasticity, antioxidant activity, and sensory properties in jelly candies from extract of tempe.Then, there was physical testing (the amount of dissolved solids and elasticity), and sensory properties (aroma, taste, color, and texture). The result of the research showed that the addition of the concentration of dragon fruit skin extract on jelly candies of tempe extract had very significant effect on dissolved solids, elastisity, color, and texture, but there were not significantly different from aroma and its taste. The best treatment was in the addition of 40% extract of dragon fruit skin.

Page 12 of 19 | Total Record : 182

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