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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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Pengaruh Jenis Pengental terhadap Sifat Fisikokimia dan Hedonik Sirup Kulit Buah Kopi Arabika Annisa Peby Amalya; Anang Moh. Legowo; Afina Rahmani
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.13.1.2023.8-24

Abstract

Syrup is a concentrated sugar solution using High Fructose Syrup (HFS) type sugar or other invert sugar either with or without the addition of other permitted food additives. Making syrup has developed quite rapidly, one of which is by adding coffee berry skin. However, the heating process can reduce the antioxidant activity found in the skin of the coffee berry. The addition of binders can maintain the stability of the syrup, and can improve the thickness of the syrup to increase consumer preference for the texture of the resulting syrup. The purpose of this study was to determine the effect of different thickener treatments on antioxidant activity, pH, total dissolved solids (TDS), viscosity, and hedonic in arabica coffee skin syrup. The experimental design used in this study was a completely randomized design (CRD) with 4 treatments and 5 replications. The research began with the manufacture of coffee fruit skin extract, then continued with the manufacture of syrup with various treatments. The treatments given were various types of thickeners with P1 (control), P2 (0.3% guar gum), P3 (0.3% xanthan gum), and P4 (0.3% arabic gum). The results of this study indicated that coffee berry skin syrup with the addition of guar gum and xanthan gum thickeners had a significant effect (P<0.05) on antioxidant activity, total dissolved solids, viscosity, and hedonic color, texture, and overall, but had no effect significantly (P>0.05) on the pH and hedonic parameters of taste and aroma. Coffee fruit peel syrup with the addition of guar guar gum thickener has the best properties, namely moderate antioxidant activity (50.10%), sufficient viscosity (1.04 dPa.s), and also has a good taste, color, texture and overall. most liked.
Potensi Lengkuas Sebagai Bahan Pengawet Ikan: Review Siti Aminah; Yunan Kholifatuddin Syadi; Muhammad Yusuf; Sri Hartati
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.13.1.2023.59-66

Abstract

Galangal (Alpinia galanga) is a type of spice that is widely used as a spice and medicine. Galangal bioactive components such as flavonoids, terpenoids and phenolics have the potential to be antibacterial. Today has been widely studied the potential of galangal as an alternative preservative for natural food and fresh fish has characteristics that are prone to damage, especially microbiological damage, this is influenced by the characteristics of fresh fish with high water content, neutral pH and soft texture, microorganisms that destroy fresh fish include: Bacillus alvei, Pesudomonas aerogenosa, and Staphylococcus saprophyticus. Flavonoids, terpenoids and phenolics and other bioactiv components in galangal are able to inhibit bacterial growth in fish through mechanisms such as damaging bacterial cell walls, disrupting cell osmosis pressure and cell wall formation. Literature search both from research journal, theses and books. This review will be discussed the ability of galangal to inhibit microorganisms that destroy fresh fish and future research opportunities for formulations of natural ingredients as preservatives. Galangal has the potential as a preservative for fish trough the mechanism of inhibiting the growth of destructive microorganisms.
DESKRIPSI SIFAT FISIKO KIMIA BUAH BUNI (ANTIDESMA BUNIUS L. SPRENG) ASAL PULAU TIMOR Gemma G. O. Laga; Herianus J. D. Lale; Zainal Abidin; Yuliana Tandi Rubak
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.13.1.2023.25-30

Abstract

The plant of Buni (Antidesma bunius L. Preng) has a relatively high value for use; however, its presence in Timor Island does not have sufficient notice from people around. In order to optimize its utilization and thus increase people’s recognition of it as well as to conserve the plant, a study has been conducted to record the physicochemical properties of the fruit as the starting step. The physical properties of the fruit studied are mainly the size and weight of the fruit, while the fruit chemical properties studied are proximate value, sugar content, vitamin C content, and total phenolic compounds. The fully ripe Buni fruits were collected from the Amarasi forest area, Kupang District. On average, the bignay fruit of Timor found 18 fruits per branch with a diameter of 6.69 mm, 3 g weight, and 62.44% edible proportion. The water content of the ripe fruit is 81.54% with vitamin C as the major nutrient of the fruit accounting for 20 mg/100 g of fruit, and total polyphenols content is quite high that reaching 459.18 mg GAE/100 g of the fruit.
Judul Jurnal Tes Bayu Kristianto
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.%p

Abstract

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Karakteristik Campuran Teh Hitam (Camellia sinensis) dan Daun Kayu Manis (Cinnamomum burmannii) Rahayu Suseno; Sur haini; Naufal Bintang Setiyandi
Jurnal Pangan dan Gizi Vol 13, No 2 (2023): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.13.2.2023.70-87

Abstract

This study was conducted to determine the effect of the comparison of black tea (Camellia sinensis) and cinnamon leaves (Cinnamomum burmannii) on the physicochemical and organoleptic properties of the tea brewed. This study used a completely randomized design (CRD) with a ratio of black tea(%) and cinnamon leaves(%) as treatment, with 5 treatment levels, namely 90:10; 80:20; 70;30; 60:40; and 50:50, each treatment was repeated 4 times to obtain 20 experimental units. Parameters observed included color degree, pH, antioxidant activity, total phenols, total tannins, and organoleptic properties (hedonic quality in aroma, taste, and color, as well as hedonic overall acceptance and multiple ratios). Mixing tea with a ratio of 70% black tea and 30% cinnamon leaves was the best treatment with an antioxidant activity value of 76.46, total phenol 199.31 mg GAE/g, total tannins 114.69 mg TAE/g, pH value 6, 11, color values L* (32.25), a* (26.75), and b* (37.75) with a description of dark orange color, hedonic quality of color 3.44 (slightly deep red), hedonic quality of aroma 3 .72 (a mixture of black tea and cinnamon leaves), hedonic taste 2.84 (not astringent), overall acceptance hedonic 4.16 (likes), and plural ratio 6.16 (better than R).
Pengaruh Penambahan Buah Bit Merah terhadap Aktivitas Antioksidan, Sifat Fisik, dan Sensori Engay Food Berbasis Ikan Nila Livia Isnaini; Nur rahman; Wikanastri Hersoelistyorini
Jurnal Pangan dan Gizi Vol 13, No 2 (2023): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.13.2.2023.30-44

Abstract

Engay food is a food whose texture is modified so that it produce a soft, smooth texture and is easy swallow texture. The main ingredient used is tilapia because it has an affordable price with the addition of beets to increase its nutritional value. This study aims to determine the effect of beetroot on the antioxidant, physical and sensory engay food of tilapia fish. The research method is beetroot flouring, tilapia grinding, shaping, and roasting. The result showed that the use of beetroot had an effect on antioxidant activity, physical and sensory properties of tilapia based engay food. The best treatment was on engay food products with the addition of 10% beetroot. The result of engay food has an antioxidant activity of 28,24%, has hue of 78,97 and chrome  of 15,3, beside that it also has cohesiveness 0,2175 J/m2, adhesion value 0,0575 mJ and a gumminess value of 164, 16 N/m2. The best engay for tilapia fish also contains water content of 68,70%, ash content of 1,04%, fat content of 1,89%, protein content of 9,80% and carbohydates by different 18,57%.
Karakteristik Kimia, Sifat Sensori dan Waktu Larut Penyedap Rasa Bubuk Jamur Tiram (Pleurotus ostreatus) dan Tomat (Solanum lycopersicum L.) dengan Metode Foam-Mat Drying Agustina Khalimatur Rahmah; Nur hidajah; Yunan Kholifatuddin Sya’di
Jurnal Pangan dan Gizi Vol 13, No 2 (2023): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.13.2.2023.88-96

Abstract

Food additives such as flavoring are ingredients that are often needed by the community for cooking needs. The savory taste or umami taste contained in the flavoring is due to the presence of glutamic acid. Glutamic acid can be derived from natural materials such as oyster mushrooms and tomatoes. The presence of glutamic acid in oyster mushrooms and tomatoes can be used as a flavoring that can give an umami taste.The purpose of this study was to determine the glutamic acid content, water content, salt content, sensory properties, and dissolving time of oyster mushroom and tomato flavoring using the foam mat drying method. In this study, the method used was an experimental design using RAL (Completely Randomized Design) with one factor, namely the formulation of oyster mushrooms and tomatoes.The formulation of oyster mushroom versus tomato used is 70:30. 60:40, 50:50, 40:60, and 30:70. The analysis tested in this study was glutamic acid content, water content, salt content, sensory properties and dissolving time of oyster mushroom and tomato flavoring. The results of this study showed that the flavorings of oyster mushrooms and tomatoes were significantly different on glutamic acid content, water content, salt content, and color but not significantly different on soluble time, taste, aroma and texture. The best treatments for oyster mushroom and tomato flavoring included glutamic acid (17.878 ppm), water content (3.0%), salt content (1.54%), dissolving time (39.19 seconds), and sensory (3,83.) in formulation 1 with a ratio of oyster mushrooms and tomatoes (70:30).
PENGARUH MARINASI JAHE MERAH (Zingiber officinale Rosc.) TERHADAP PERUBAHAN KADAR MINERAL ESENSIAL PADA DAGING SAPI KERING Bambang Dwiloka; Shaquilla Aizza Widyasari Putri; Nur wantoro
Jurnal Pangan dan Gizi Vol 13, No 2 (2023): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.13.2.2023.45-55

Abstract

Indonesian people's beef consumption will increase every year in line with population growth and increasing public awareness of the availability of protein sources. Therefore, it is necessary to preserve in the form of drying as an effort to support increased beef consumption through making dried beef. Making dried beef uses a red ginger blend whose success is influenced by the amount of concentration used. This study aims to determine the effect and best concentration of using a red ginger blend as an ingredient in marinating dried beef brisket on essential mineral levels. The experimental design used in this research was a completely randomized design with five treatments, but no repetition was carried out. Treatments were differentiated according to the concentration of red ginger blend used, namely P0=0%, P1=5%, P2=10%, P3=15%, and P4=20%. The data analysis used is that the test results are displayed in the form of a histogram and explained descriptively. The results of the research showed that treatment without smearing the ginger blend and smearing the red ginger blend with the concentration according to the treatment gave different results. The red ginger blend smearing can increase the levels of essential minerals in dried beef.
Uji Efektivitas Carboxymethyl Cellulose (CMC) dan Pektin sebagai Bahan Edible Coating Buah Stroberi: Review Elisa Fitri
Jurnal Pangan dan Gizi Vol 13, No 2 (2023): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.13.2.2023.56-63

Abstract

Carboxymethyl cellulose (CMC) and pectin are edible coating materials used to maintain the quality and shelf life of fruit. Strawberry is a non-climateric fruit with a short post-harvest shelf life and is easily damaged. This article aims to examine the shelf life of fruit, physical and chemical properties of fruit, to compare the effectiveness of using CMC and pectin as edible coating materials to maintain the quality and shelf life of strawberries. Articles were written in stages through a gradual library search through Publish or Perish and then continued with a more specific literature search through Google Scholar with the keywords "edible coating", "carboxymethyl cellulose (CMC)", "pectin", and "strawberry". The results of the study show that the use of CMC and pectin can increase the shelf life of fruit and reduce the rate of respiration, dehydration and spoilage in fruit. In addition, the use of CMC and pectin can also improve the physical and chemical properties of fruit, such as vitamin C content and antimicrobial activity. However, there are differences in the effectiveness of using CMC and pectin as edible coating materials depending on the type of material used. The use of CMC and pectin in the same concentration gives a different effect, pectin with a concentration of 2% has a viscosity of 238.8 cP. This value is lower than the CMC of 318.8 cP. So it can be said that CMC has greater effectiveness than pectin as an edible coating material that can improve the quality of strawberries.
Aplikasi Edible Coating Lidah Buaya pada Jamur Tiram dan Pengaruhnya terhadap Mutu Kimia, Fisik, dan Sensoris Selama Penyimpanan Alief Ababiel; Siti Aminah; Agus Suyanto
Jurnal Pangan dan Gizi Vol 13, No 2 (2023): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.13.2.2023.18-29

Abstract

Oyster mushroom is the most potential raw materials to be developed in Indonesia because it contains protein and high nutritional value. However, oyster mushrooms are easily wilted and rotten because they are still undergoing post-harvest metabolic and respiratory processes. Edible coating is a thin layer of edible material that has ability to replace the natural wax layer that is lost in post-harvest handling. The purpose of this research was to determine the effect of aloe vera edible coating application on oyster mushrooms to chemical, physical, and sensory characteristics during storage. The research method is an experimental type using a Completely Randomized Design (RAL) consisting of 1 factor 5 treatments, namely aloe vera gel concentrations of 0, 25, 50, 75, and 100%. The steps involved are making edible coatings and then coating oyster mushrooms with edible coating. The analysis of this research included analysis of protein content (Kjedahl method), moisture content (drying method), weight loss, texture, color, and sensory characteristics (hedonic quality). The results showed that there was an effect of edible coating application on the chemical, physical, and sensory qualities of oyster mushrooms during storage. Tests were carried out on the 1st and 4th days. The best treatment was obtained from 100% aloe vera gel concentration which produced an average protein content (2.965%), water content (17.221%), weight loss (21.553%), texture (0.845 mm), color degree (63.578), and quality. hedonic (4,3).

Page 16 of 19 | Total Record : 182

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