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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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Proses Pembuatan Tepung Pempek A.D. Murtado; Ade Vera Yani
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.13.2.2023.64-69

Abstract

Pempek is known as a food originating from the city of Palembang which is made from a mixture of ground fish and tapioca flour. Pempek which is made from snakehead fish is the most popular pempek in the community because it doesn't smell fishy. . Pempek can be found in big cities in Indonesia, especially Jakarta, although the taste is not as delicious as in Palembang. This is due to the limited availability of fresh ground fish, especially snakehead fish. The research aims to make pempek flour as an ingredient for pempek, so that making pempek becomes easier and simpler. The method used is the experimental method, trying several ways of making pempek flour. The treatments applied were: a) variations in the ratio of ground fish and tapioca, namely 1:08 (R1), 1:1 (R2), 1:1.2 (R3), 1:1.4 (R4), 1:1.6 (R5), 1 :1.8 (R6), 1:2 (R7), b) variations in the mixing method (dry and wet), and c) variations in drying temperature, namely: 35oC (T1), 40oC (T2), 45oC (T3), 50oC ( T4), 55oC (T5) and 60oC (T6). Parameters measured were the yield, odor and degree of whiteness of pempek flour. It was found that the use of tapioca and ground fish ingredients with a ratio of 1:1.6 which were processed with stirring at a speed of 3000rpm and using a drying temperature of 40oC for 8 hours, produced the best pempek flour, produced pempek flour which was preferred by the panelists with a yield of 76.92% and a degree of whiteness of 89.70%.
Review Keragaman dan Metode Pengolahan Umbi-Umbian Lokal Nusa Tenggara Timur Hyldegardis Naisali; Panggulu Ahmad Ramadhani Utoro; Jatmiko Eko Witoyo
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.13.2.2023.1-17

Abstract

East Nusa Tenggara (ENT) is one of Indonesia's regions with a dry climate with low annual rainfall and a diversity of local tuber flora biodiversity, which has been communicated in various scientific publications. However, information on the diversity and utilization of local tubers is still partial in certain areas in ENT. This article aims to briefly review the diversity and use of local ENT tubers by local communities. The method used in preparing this article is the study of literature from various scientific journals and books related to local tubers. Several studies reported that Manihot esculenta and Ipomoea batatas are local tubers widely cultivated in almost all areas of ENT. Colocasia esculenta, Solanum tuberosum, Canna edulis, Dioscorea esculenta, Dioscorea bulbifera, and Amorphophallus muelleri Blume are local tubers which have begun to be cultivated in a limited manner in several areas in ENT. Apart from that, many wild minor tubers are found around yards and forests in almost all areas of ENT, such as Dioscorea alata, Amorphophallus paeoniifolius, and Dioscorea hispida. Local tubers, both cultivated and growing wild in ENT, function as an alternative source of carbohydrates during the lean season. The method of processing local tubers by the oENT's people into food is still straightforward and traditional: boiling, burning, and frying or processing them into tuber flour.
Analisis Sensori dan Kimia Stik Substitusi Tepung Kacang Hijau dengan Penambahan Rempah Temu Kunci Agustina, Sri; Kurniawan, Muhammad fakih; Nurhalimah, Siti
Jurnal Pangan dan Gizi Vol 14, No 1 (2024): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.14.1.2024.54-65

Abstract

Stick is a snack that is often consumed. Fingerroot is an Indonesian herbal plant that has a relatively strong taste and aroma. The use of fingerrot as a food ingredient is not optimal due to of its pungent aroma and bitter taste. The research objective was to utilize key fingerrot flour in the manufacture of stick products to add flavor and aroma. The research method applied was Completely Randomized Design (CRD) with five treatment levels, namely the addition of fingerroot flour by 0% (control), 1%, 2%, 3% and 4%. Stick analysis included sensory quality, hedonic, chemical quality, statistic analyzed, selected products were subjected to protein analysis, ash content, carbohydrates and caloric value. The high concentration of fingerroot flour added resulted in the color of the stick towards dark brown, the aroma towards the aroma of fingerroots, the taste towards the taste of fingerroots, and the aftertaste towards the bitter taste of fingerroots making the level of preference for the fingerroot sticks. lower. The sticks with the best treatment had 3,14% moisture content, 28,90% fat content, 0,10% ash content, 3,90% protein content, 63,97% carbohydrates and 532.52 kcal calories.
Aktivitas Antioksidan, Kadar Air, dan Sifat Sensoris Teh Susu Daun Binahong dengan Variasi Lama Pengeringan fatimah, Nur aini; dr, Nurrahman; Hersoelistyorini, wikanastri
Jurnal Pangan dan Gizi Vol 14, No 1 (2024): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.14.1.2024.34-43

Abstract

Herbal tea is a processed product of plant parts that do not come from tea leaves (Inti, 2008). One herbal tea is tea from binahong leaves. Binahong leaf tea contains flavonoids. Flavonoids have a role as antioxidants and antimicrobials. The flavonoid content has bitter and astringent properties which can affect the taste. Milk tea is an innovative tea with the addition of milk. Processing binahong leaves into milk tea aims to reduce the bitter and astringent taste. Milk tea has a savoury and sweet taste. The main objective of this research is to examine the effect of drying time on antioxidant activity, water content, and sensory properties of binahong leaf milk tea. The research method was experimental using a Completely Randomized Design (CRD) with 6 treatments and 5 replications. The stages carried out are making binahong leaf tea, making binahong leaf powder tea, and making binahong leaf milk tea. Then analyzed the antioxidant activity, water content, and sensory properties (colour, taste, aroma). Variations in drying time (0, 180, 240, 300, 360, and 420 minutes). Based on the research results, show that variations in drying time affect antioxidant activity, water content, and sensory properties (colour and taste), but do not affect the aroma of binahong leaf milk tea. The best treatment was found to be a variation of drying time of 420 minutes with antioxidant activity values (52.84% RSA), water content (2.88%), and hedonic (3.23).
TOTAL BAKTERI ASAM LAKTAT, VISKOSITAS, DAN SIFAT SENSORIS SOYGURT DENGAN PENAMBAHAN BUBUK KOLANG-KALING Fitriansyah, Hanif; ., Nurhidajah; Syadi, Yunan Kholifatuddin
Jurnal Pangan dan Gizi Vol 14, No 1 (2024): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.14.1.2024.66-76

Abstract

Soyghurt is a product produced from the fermentation process of soybean juice which utilizes the bacteria Streptococcus thermophillus and Lactobacillus bulgaricus, these bacteria have been widely used in making yogurt. Soybean juice as a substitute for yoghurt has high nutritional value. The galactoman contained in palm fruit has the potential to act as a prebiotic. This research aimed to analyze total lactic acid bacteria, viscosity, and sensory properties with the addition of palm fruit powder. This research used (RAL) Completely Randomized Design with 1 factor, namely the addition of palm fruit powder (0%, 0.5%, 1%, 1.5% and 2%). The results of this study showed that increasing the concentration of palm fruit powder had no significant effect on lactic acid bacteria but had a significant difference in viscosity and sensory (colour, texture, taste) except aroma. The best treatment was the addition of 2% palm fruit powder with characteristics of total lactic acid bacteria (1.1 x 10^8 colonies/gram), a viscosity of 412.72 Mpa.s, and sensory value had a score of 3.61 (close to like) 
Karakteristik Fisikokimia dan Organoleptik Selai Lembar Buah Kesemek Dengan Perbedaan Konsentrasi Pektin darmawan, Yudha wisnu; quddus, Ati atul; firzriani, Atia
Jurnal Pangan dan Gizi Vol 14, No 1 (2024): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.14.1.2024.23-33

Abstract

Persimmon fruit is a source of nutrients that are beneficial for the body's health and energy. However, because its use is not optimal, this fruit is susceptible to damage and rot, causing prices to fall and lack of market appeal. However, the pectin content in persimmons is not sufficient for making sheet jam, so it is necessary to add pectin. This research aimed to evaluate the effect of different pectin concentrations on the chemical and organoleptic characteristics of persimmon jam, as well as determine the best pectin concentration. This research used a Completely Randomized Design (CRD) method with four single treatments, namely the addition of pectin with a concentration of T0 (0%), the concentration of T0 (0%), T1 (0.5%), T2 (1.0%), T3 (1.5%). The results showed that the addition of different concentrations of pectin significantly influenced the value of vitamin C, water content, antioxidants, total soluble solids, as well as organoleptic attributes of texture and overall persimmon sheet jam. However, there was no significant effect on the organoleptic attributes of taste, aroma and colour. The best pectin concentration for persimmon sheet jam is the T3 treatment (1.5% pectin), which has the following characteristics: water content 36.13%, Vitamin C 3.10 mg/100 grams, antioxidant activity (IC50) 93 .70 ppm, total dissolved solids 66.1˚Brix, and organoleptic assessments for taste, aroma, colour, texture and overall attributes were 2.52, 2.24, 2.60, 2.88 and respectively.
Formulasi dan Evaluasi Kualitas Kordial Berbasis Jeruk Kalamansi pada Komoditas di Bukit Kor, Terengganu Br Lubis, Tia Aulia; ardila, desi
Jurnal Pangan dan Gizi Vol 14, No 1 (2024): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.14.1.2024.77-87

Abstract

Cordial is defined as a beverage product made from a mixture of water and sugar with a sugar solution of at least 65% or without other food ingredients or additives. Sugar solution of at least 65% or without other food ingredients or food additives permitted in accordance with applicable regulations. Kalamansi orange cordial is a processed product in the form of a sugar mixture made from kalamansi orange with a distinctive flavor. Kalamansi with a distinctive flavor. This study aims to evaluate the physical properties of kalamansi cordial drink with the addition of control treatment formulation, salt, pandan, and salt and pandan. The analysis carried out is color, viscosity, TSS, pH, sensory test. Results. This study shows that kalamansi cordial with the treatment of control, formulation A, formulation B, formulation C, and formulation D have the following colors ( 1,80; 2.60; 2.00; 2.37, viscosity (1.60; 2.60; 1.97; 2.70; CPs), TSS (73.70; 74.80; 73.70; 75.80 %), pH (3.52; 3.13; 3.35; 3.16). Physical properties of cordial base with control treatment had the best physical properties compared to the other 3 formulations. Taste sensory test and overall acceptance then the drink with formulation A has the best results because it has the highest physical properties. 
Karakteristik Kimia Dan Organoleptik Set Yogurt Dengan Penambahan Tepung Daun Kelor (Moringa Oleifera) karamy, Aliefa bintan; quddus, Ati atul; tubagus, Robi
Jurnal Pangan dan Gizi Vol 14, No 1 (2024): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.14.1.2024.12-22

Abstract

Moringa leaf flour is rich in nutrients such as protein and calcium, which are beneficial for individuals with stunting and help enhance food product diversification. A study involving the addition of Moringa Oleifera leaf flour to yoghurt aims to assess its impact on chemical and organoleptic characteristics. The experiment utilized a Completely Randomized Design with three levels of Moringa leaf flour addition: 1% (P1), 2% (P2), and 3% (P3). The results indicate that the addition of Moringa leaf flour significantly affects ash content, lactic acid, protein, fat, and calcium levels in yoghurt. Furthermore, this addition also significantly influences taste but not aroma, texture, colour, or overall product perception
KADAR SERAT, AKTIVITAS ANTIOKSIDAN, VISKOSITAS DAN SIFAT SENSORIS JELLY DRINK SUSU KECAMBAH KEDELAI DENGAN VARIASI KONSENTRASI DAUN CINCAU HIJAU amrullah, Rully Amrullah; Aminah, Siti; Suyanto, Agus
Jurnal Pangan dan Gizi Vol 14, No 1 (2024): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.14.1.2024.88-96

Abstract

Soybeans have a fairly high protein content. The derivative product of soybean sprouts is soy sprouted milk. One of the product developments from soy sprouted milk is a jelly drink. This requires additional ingredients that function as jellying agents. Cyclea barbata leaves are one of the natural jellying agents, besides that green jelly is high in fiber and rich in antioxidants. The purpose of this study was to determine the effect of Cyclea barbata concentration on fiber content, antioxidant activity, viscosity, and sensory jelly drink of soy sprouted milk. This study used a single-factor Complete Randomized Design (RAL), namely the concentration of green grass grass leaves (2%,3%,4%,5%,6%). The variables analyzed were fiber content, antioxidant activity, viscosity, and sensory (hedonic quality). The results of this study showed that the concentration of Cyclea barbata leaves had a significant effect on fiber content, antioxidant activity, viscosity, and sensory (taste, color, texture), but did not have a real effect on sensory (aroma). The best treatment is at a concentration of green jelly leaves of 6% with a value of fiber content of 7.83%, antioxidant activity of 14.95%, viscosity of 4.70 mpa.s, and sensory 3.43 (close to like).
Daya Oles, Viskositas, Tekstur, dan Warna Selai Bit (Beta vulgaris L.) dengan Penambahan Karagenan Sebagai Bahan Pengental Dwiloka, Bambang; Latifah, Aini atul; Pranomo, Yoyok Budi
Jurnal Pangan dan Gizi Vol 14, No 1 (2024): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.14.1.2024.1-11

Abstract

Beetroots have good nutritional content for body health. Beets have the potential to be used as a basic ingredient for jam products. However, to achieve a good quality jam, it is necessary to add carrageenan as a thickening agent to improve the texture of the resulting jam. This research aims to determine the effect of using carrageenan on the spreadability, viscosity, texture and colour of beet jam products. The method used in this research was a Completely Randomized Design (CRD) with 5 treatments and 4 replications, namely giving 1% pectin as a control (P0) and giving different concentrations of carrageenan, namely 0.75% (P1); 0.1% (P2); 1.25% (P3); and 1.5% (P4) in beetroot jam. The results showed that the addition of carrageenan had a significant effect on the spreadability, viscosity, texture and colour of beetroot jam. The addition of 0.75% carrageenan can produce beet jam with better physical characteristics than other treatments.

Page 17 of 19 | Total Record : 182

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