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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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Hubungan Hygiene Sanitasi Pedagang Ikan Pindang Dengan Jumlah Bakteri Ikan Pindang Di Pasar Anom Desa Kolor Kabupaten Sumenep Qoriatul Wahida; Moch Agus Krisno Budiyanto; Fendy Hardian Permana; Elly Purwanti; Fuad Jaya Miharja; Riyanto .
Jurnal Pangan dan Gizi Vol 12, No 2 (2022): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.12.2.2022.22 - 29

Abstract

The level of contamination of pindang fish is quite high. The factor of decreasing the quality of pindang fish is due to the lack of sanitation and hygiene from business actors (pindang fish traders) in handling and managing the pindang fish they sell. Pindang fish contamination causes a decrease in the quality of pindang fish. Hygiene and sanitation factors from pindang fish traders are the background of this problem. The purpose of this study was to determine the relationship between hygiene and sanitation ofpindang fish traders with the number of bacteria in pindang fish in the Anom market, Kolor village, Sumenep district as a source of learning biology. This research was carried out in two stages. The first stage is filling out the observation sheet about sanitation hygiene requirements and the second stage is testing the number of bacteria in pindang fish using the Total Plate Count method. The results of this study indicate that there is a relationship between the hygiene and sanitation of pindang fish traders with the number of bacteria in pindang fish in the Anom market, Kolor village, Sumenep district as a source of learning biology. The results of the calculation on the coefficient of determination of 65.61%, this can be interpreted that as much as 65.61% of the number of bacteria in pindang fish is influenced by the sanitary hygiene of pindang fish traders, while as much as 34.39% is influenced by other factors, such as the environmental conditions of the market where traders selling pindang fish that are not clean and dirty so that it allows pindang fish to be polluted, the presence of disease-carrying insects around the pendang fish being sold. The conclusion of this study is that there is a relationship between the hygiene and sanitation of pindang fish traders with the number of pindang fish bacteria in the Anom market, Sumenep district as a source of learning biology
Total Bakteri, Kadar Air, dan Sifat Sensoris Fish Cake Ikan Lele dengan Edible Coating Berbahan Gel Aloe Vera Berdasarkan Lama Penyimpanan Khoirunnisa Widyaningrum; Yunan Kholifatun Sya’di; Wikanastri Hersoelistyorini
Jurnal Pangan dan Gizi Vol 12, No 2 (2022): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.12.2.2022.67 - 79

Abstract

Fish cake merupakan produk modifikasi pangan hasil perikanan khas Jepang yang sudah dikenal masyarakat di Indonesia. Fish cake tergolong produk semi basah yang memiliki umur simpan rendah. Fish cake yang dikemas pada suhu 5oC memiliki umursimpan 6 hari. Untuk mempertahankan karakteristik dan memperpanjang umur simpan maka disarankan menggunakan edible coating. Edible coating yang digunakan adalah edible coating berbahan gel aloe vera. Penelitian ini bertujuan untuk mengetahui total bakteri, kadar air, dan sensoris fish cake ikan lele dengan edible coating gel aloe vera dengan variasi lama penyimpanan 0, 5, 10, 15, 20, 25, 30 hari pada suhu 5oC. Hasil penelitian menunjukan bahwa adanya aplikasi edible coating pada fish cake ikan lele dapat meminimalisir pertumbuhan bakteri, menstabilkan kadar air, dan memiliki karakteristik kenampakan, aroma, dan tekstur lebih baik daripada fish cake ikan lele non coating. Edible coating gel aloe vera juga mampu memperpanjang masa simpan fish cake hingga 15 hari pada suhu 4oC.
Kandungan Nutrisi dan Aktivitas Antimikroba Ekstrak Beras Merah Dina Fitriyah; Dessya Putri Ayu; Surya Dewi Puspita; Ria Chandra Kartika; Mohammad Ubaidillah
Jurnal Pangan dan Gizi Vol 12, No 2 (2022): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.12.2.2022.30 - 36

Abstract

Red rice is an important commodity with antioxidant activity. The antioxidant content in red rice can help to overcome various health problems. Red rice extract has the potential to be a functional drink that is rich in nutrients and antioxidants. In Indonesia, studies regarding the nutritional content and antimicrobial activity of red rice extract are still few and poorly explored. This study aims to determine nutritional content and potency of antimicrobial red rice extract. Four types of commercial red rice were extracted using a treatment of 90°C of temperature, 15 minutes, with the ratio of water: rice 1: 20 ml/g. The conventional extraction method using methanol was used as a comparison. The extract was measured for protein content, iron, and antimicrobial activity. Red rice extract's total protein and iron content were 0.3305-0.5660% and 0.0090-0.0141%, respectively. Red rice extract concentrated up to 100 µl can inhibit Staphylococcus aureus and Escherichia coli growth with the largest inhibition zone of 3 mm and an antimicrobial index of 0.5. The protein content of red rice extracted with our method showed a higher value when compared to conventional extraction using methanol. The presence of protein, iron, and antimicrobial activity in red rice extract can be potential as a functional drink that is good for health because the presence of iron in red rice extract has the potential to overcome iron deficiency. Moreover, the antimicrobial activity in red rice can be beneficial to inhibit the growth of bacteria that cause foodborne diseases such as S. aureus and E. coli.
Kadar air, Kadar protein, dan Kadar Serat Pangan pada Cookies dengan Substitusi Tepung Ubi Jalar Ungu dan Tepung Rebung Nafira Alifianita; Aan Sofyan
Jurnal Pangan dan Gizi Vol 12, No 2 (2022): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.12.2.2022.37 - 45

Abstract

Cookies are one of the snacks that can be used as an alternative in fulfilling high-calorie and protein foods. Cookies are a type of small oven biscuit made from wheat flour with the addition of fat, sugar, etc. This study aims to determine the water content, protein content and dietary fiber content of cookies with the substitution of purple sweet potato flour and flour. bamboo shoots. This experimental study used a completely randomized design (CRD), with purple sweet potato flour substitution treatment of 40%, 35%, 30% and 25%, which was combined with bamboo shoot flour at 0%, 5%, 10%, and 15 respectively. %. The results showed the lowest water content in F1 was 6.73%, the highest water content in F4 was 7.65%. The highest protein content in F4 was 5.20%, the lowest protein content in F1 was 3.62%. The highest dietary fiber content in F1 was 5.01% and the lowest dietary fiber content in F4 was 3.32%. There is a significant effect of each treatment on cookies.
KARAKTERISTIK FISIKOKIMIA DAN SENSORIS MINUMAN INSTAN EKSTRAK BERAS HITAM BERDASARKAN KONSENTRASI MALTODEKSTRIN DENGAN METODE FOAM-MAT DRYING Ilham Margining Tri Utami; Nurhidajah Nurhidajah; Muhammad Yusuf
Jurnal Pangan dan Gizi Vol 13, No 1 (2023): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.13.1.2023.67-77

Abstract

Black rice is one of the local varieties that has the best pigments, especially anthocyanins, compared to white rice and other rice. One of the uses of black rice as a functional food is the manufacture of ready-to-drink instant drinks that can maintain product quality and do not have added preservatives. The purpose of this study was to determine the physicochemical characteristics including anthocyanin levels, antioxidant activity, color intensity, and sensors with the addition of maltodextrin concentration..The research procedure was carried out first, black rice extraction, making black rice extract instant drink, and black rice extract instant drink formulation. The results showed that increasing the concentration of maltodextrin had a significant effect on physicochemical characteristics (anthocyanin levels, antioxidant activity, color intensity) and sensory (color and taste), but had no significant effect on sensory (aroma). The best treatment for an instant drinks with black rice extract is based on physicochemical tests, namely anthocyanin content (15.40mg/g), antioxidant activity (58.14%RSA), color intensity °Hue (41.02) Red and sensor test has a score of (3.45) close to like , contained in the addition of 30% maltodextrin concentration.
ANALISIS ANTIOKSIDAN, TOTAL FENOL DAN FISIKOKIMIA KOPI BRAND LOKAL ASAL BOGOR Ria Atikah; Muhammad Fakih Kurniawan; Nursyawal Nacing
Jurnal Pangan dan Gizi Vol 13, No 1 (2023): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.13.1.2023.31-38

Abstract

In Indonesia, local coffee brands very diverse and have different flavors and reliable in terms of aroma and taste based on raw materials from each region. This study aims to analyze antioxidant activity (IC50), total phenol and physicochemical local brand coffee from Bogor, Indonesia namely Cap Liong Bulan, Cap Oplet, Cap Teko and Cap Kacamata. the design used was a Completely Randomized Design (CRD) 1 factor. In the chemical test antioxidant activity of local Bogor brand coffee, the IC50 about 50,00 ppm and the total phenol test obtained values with a range of 0,70-2,25 mgGAE/g. Based on the pearson correlation test, the calculated r valeu of the relationship between total phenol and IC50 value was 0,880 > r table, so there is a correlation between total phenol and IC50. The result of pysicochemical test showed that the water content is around 1,5- 3,1%, ash content range from 2,3-4,8%, ph value ranges from 5,4-5,8, bulk density range from 0,4-0,5g/mL, total disolved solid range from 2,4-3,1Brix and coffee extract range from 23,7-28,0%. The result of the physical test carried out are in accordance with the maximum limit set by SNI.
Konsentrasi Tempe, Ikan, Tepung Havermout Pada Nugget Temfishmout Sebagai Snack Sehat Tinggi Protein, Rendah Lemak, Rendah Kolesterol Dan Tinggi Serat Yunita Nazarena; Terati Terati; Eliza Eliza
Jurnal Pangan dan Gizi Vol 13, No 1 (2023): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.13.1.2023.78-88

Abstract

Background: Nuggets are a ready-to-eat and very popular. Frying five minutes, nuggets are ready to be consumed. Tempfishmout nuggets can diversify taste of nuget, increase economic value of tempeh, catfish and oatmeal as well as be beneficial health because the main ingredients contain nutrients. Research Objectives: determine the effect concentrations tempeh, catfish and havermout on the nutritional composition temfismout nuggets which contain low fat, high protein, low cholesterol and high fiber and it is hoped to diversification nuget taste, reducing the need for basic ingredients of chicken meat, increasing economic value and beneficial for health because the main ingredients contain nutrients. Methods: Research used a completely randomized design, 5 formulas with 3 replications. The frying method used is deep frying. Results: F1 Temfishmout Nuggets protein content (10.45%), Fat (12.77%), Cholesterol (2.58 mg/100g), Food Fiber (6.57%), F2 Temfishmout Nuggets protein content (10.42%) %), Fat (13.74%), Cholesterol (2.47 mg/100g), Dietary Fiber (7.61%), F3 Temfishmout Nuggets protein content (9.87%), Fat (13.22%), Cholesterol (7.07 mg/100g), Dietary Fiber (8.14%), F4 Nugget Temfishmout protein content (9.51%), Fat (9.31%), Cholesterol (6.74 mg/100g), Fiber Food (10.79%) and F5 Temfishmout Nuggets contain protein (10.71%), fat (9.26%), cholesterol (9.26 mg/100g), dietary fiber (7.90%).
KARAKTERISTIK KIMIA DAN SENSORIS YOGHURT SARI KACANG MERAH DENGAN PENAMBAHAN SARI BUAH BIT Tri Suci Utami; Nurrahman Nurrahman; Wikanastri Hersoelistyorini
Jurnal Pangan dan Gizi Vol 13, No 1 (2023): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.13.1.2023.39-49

Abstract

Red beans have high levels of antioxidant compounds from the isoflavone, anthocyanin, and flavonoid groups. Utilizing red beans as a raw material for yogurt can increase its functional value. One alternative variation of yogurt to attract consumers is by adding beet juice. Beet juice has betalain compounds that are yellow, orange, red, and purple pigments as well as sources of antioxidants. The purpose of this study is to determine the effect of adding beet juice on the chemical and sensory characteristics of red bean yogurt. The research method used is Completely Randomized Design (CRD) single factor with 5 treatments and 5 replications. The research stages begin with the process of making red bean juice, making beet juice, and making yogurt. The addition of beet juice is carried out with varying amounts, namely 0%, 5%, 10%, 15%, and 20%. Analysis consisted of fiber content, antioxidant activity, total acid content, pH value, and sensory analysis. The results of this study indicate that the addition of beet juice has a significant effect on increasing fiber content by 8.53%, antioxidant activity by 29.96% RSA, total acid content by 0.957%, and decreasing pH value to 4.1. Adding beet juice also affects the level of preference for the color and taste of yogurt, but does not affect aroma and texture. The best treatment for red bean yogurt with the addition of beet juice determined based on sensory properties, fiber content, antioxidant activity, total acid content, and pH value; is yogurt with the addition of 15% beet juice
Review: Pigmen Betalain sebagai Sumber Pewarna Alami dan Stabilitasnya terhadap Pengaruh Lingkungan Ririn Betris Fatjria; Winda Nurtiana; Dinar Arum Ningtias; Andini Risma Dewi; Subianto Subianto; Nauval Alhazazie; Nanda Kurniauli P; Giberto Siburian
Jurnal Pangan dan Gizi Vol 13, No 1 (2023): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.13.1.2023.1-7

Abstract

Betalain is one of the natural colorant that can be found in plants. The colors shown by betalain are red-purple and yellow-orange. Betalain stability is influenced by several factors, namely temperature, time, pH, light intensity, metal cations and oxygen. Temperature can affect the stability of betalain color pigments where betalain can last up to 60ºC. After passing this temperature limit, betalain begins to change color to become more faded, especially at temperatures of 80º-100ºC. The length of heating time also affects the betalain pigment because the pigment will be degraded. In addition, water hydrolysis also plays an important role in pigment damage in betalain by breaking the N=C bond which will cause the pigment to decompose into betalamic acid and cycloDOPA-5-O-β-glucoside. The degree of acidity (pH) can also cause betalain to degrade below pH 2 and above pH 9. At pH above 8, it will indicate the release of betalamic acid. In betalain degradation, oxygen is one of the critical factors, therefore oxygen also affects betalain pigments. Prevention of betalain pigment degradation can be done by adding ascorbic acid, removing oxygen, and adding EDTA.
ANALISIS TOTAL MIKROBA, MUTU FISIK, DAN SENSORIS SIRUP KAWISTA DENGAN PENAMBAHAN KAYU SECANG Ambar Kusumawati; Agus Suyanto
Jurnal Pangan dan Gizi Vol 13, No 1 (2023): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.13.1.2023.50-58

Abstract

The syrup is a beverage product made from a mixture of water and sugar with or without the addition of food additives that are allowed under applicable regulations. However, some syrup products use food additives such as preservatives that exceed the standard limits that have been allowed to reduce the quality of the syrup. Secang wood is known to be able to minimize microbial growth in syrup products. The purpose of this study is to determine the effect of the addition of secang wood on the total microbes, physical quality, and sensory quality of kawista (Feronia limonia) syrup. The experimental type of research method uses a factorial Complete Randomized Design (RAL), which consists of 1 factor 5 treatments, namely the concentration of secang wood 0, 5, 10, 15, and 20%. Each treatment was repeated 5 times so that 25 experimental units were obtained. The steps taken are starting with the process of making secang wood boiled water, then making kawista syrup with the addition of a concentration of secang wood. The results showed that there was an influence of the addition of secang wood on the total microbes, physical quality, and sensory (color, aroma, and viscosity) of kawista syrup. In addition, there is no effect of adding secang wood on the taste of kawista syrup. The best treatment was obtained from a concentration of 20% secang wood which produced total microbes (2,0 x 106 CFU/ml), pH (7.2), viscosity (12.14 mPa.S.), and hedonic quality (3,96).

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