cover
Article Per Year (5 Year)
All
Home Page
OAI Link
Editorial Team
Contact
Reviewer
Google Scholar
Contact Name
Nurrahman
Contact Email
nurrahman@unimus.ac.id
Phone
+628122502964
Journal Mail Official
jurnalpangan@unimus.ac.id
Editorial Address
Sekretariat Jurnal Pangan dan Gizi Gedung Laboratorium Kesehatan Terpadu Jl. Kedungmundu Raya No. 18 Semarang 50272, Telp/Fax : (024)
Location
Kota semarang,
Jawa tengah
INDONESIA
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
 15   16   17   18   19 
Karakteristik Set Yogurt Sinbiotik dengan Penambahan Variasi Konsentrasi Ekstrak Kacang Hijau Alawiyah, Iin Siti Siti; M, Mardiana; Tubagus, Robi; Quddus, Ati Atul
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.14.1.2024.44-53

Abstract

Synbiotic set yogurt with the addition of mung bean extract has the potential as an alternative functional food that can meet the needs of people who want to have a healthy life. Mung beans are a source of prebiotics because they contain oligosaccharides in the form of raffinose and stakiose. The addition of mung bean extract concentration in the synbiotic set yogurt aims to determine the effect of increasing the concentration of mung bean extract on the microbiological, chemical, and acceptability characteristics of the synbiotic set yogurt and determine the concentration of mung bean extract that produces the best synbiotic set yogurt based on SNI. This study used a completely randomized design (CRD) with four treatments, namely P1 (15% mung beans extract), P2 (20% mung beans extract), P3 (25% mung beans extract) and P4 (30% mung beans extract). Based on the results of the research that has been done, it can be concluded that the addition of mung bean extract to the synbiotic set yogurt has a significant effect on microbiological values (prebiotics, pH, and total lactic acid bacteria), acceptability values (taste, color, texture, and overall attributes) and chemical values (ash and lactic acid content). But not significantly different from the aroma attribute. The best concentration of synbiotic set yogurt with the addition of varying concentrations of mung bean extract is found in treatment P1 (mung bean extract 15%), namely prebiotic levels of 2.6 x 108 CFU/ml, pH 3.83, total Bal 3.2 x 107 CFU/ml, ash content 0.73%, total lactic acid 0.54%, taste 1.84, aroma 2.16, color 1.60, texture 1.72 and overall 1.84
KARAKTERISTIK FISIKOKIMIA DAN SENSORIS MINUMAN COKELAT INSTAN DENGAN METODE FOAM MAT DRYING BERDASARKAN VARIASI KONSENTRASI MALTODEKSTRIN Jannah, Ulfa Nur; Hersoelistyorini, Wikanastri; ., Nurrahman
Jurnal Pangan dan Gizi Vol 14, No 2 (2024): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.14.2.2024.70-84

Abstract

Instant chocolate drink is a beverage made from cocoa powder and other ingredients, such as sweeteners and milk, to enhance flavor and nutritional value. The production of instant chocolate drinks at TTP Nglanggeran still uses a simple process, mixing raw materials with a blender, resulting in low product solubility. Therefore, another method needs to be applied. One method that can be used is the foam mat drying process with varying concentrations of maltodextrin, as maltodextrin can improve the solubility of powdered drinks. The purpose of this study is to determine the effect of the foam mat drying method with variations in maltodextrin concentration on the physicochemical and sensory characteristics of instant chocolate drinks. The research method used is a Completely Randomized Design (CRD) with a single factor, namely the addition of maltodextrin at concentrations of 0, 5, 10, 15, and 20%, with each treatment repeated five times. The research procedure consists of three process stages: cocoa powder modification, instant chocolate drink production, and physicochemical and sensory analysis. Variations in maltodextrin concentration in the production of instant chocolate drinks using the foam mat drying method affect yield, solubility, antioxidant activity, and sensory characteristics of color but do not affect moisture content, or sensory characteristics of aroma, taste, and texture. Compared to the TTP Nglanggeran product, the instant chocolate drink from this study has advantages in moisture content percentage, solubility, and sensory values, with better scores; however, the antioxidant activity percentage is lower due to some antioxidant compounds being damaged by the foam mat drying process. The best treatment for the instant chocolate drink in this study was obtained with 20% maltodextrin addition, resulting in a yield of 26.97%, solubility of 86.88%, moisture content of 3.19%, antioxidant activity of 37.11%, and an average sensory score of 4.8.
KARAKTERISTIK KIMIA DAN AKSEPTABILITAS KERUPUK BERAS MERAH DENGAN PENAMBAHANTEPUNG WORTEL SUBSTANDAR Hafidzi, Marlan; Quddus, Ati Atul; ., Mardiana
Jurnal Pangan dan Gizi Vol 14, No 2 (2024): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.14.2.2024.32-42

Abstract

Red rice crackers are a type of snack made from red rice and tapioca, with additional nutrients derived from substandard carrots. Substandard carrots that can still be utilized include broken carrots, irregular sizes, post-harvest defects, and branched roots, which are processed into flour to facilitate their use. This research aims to determine the effect of the addition of carrot flour on the chemical properties, and acceptability of red rice crackers, and the best treatment based on chemical properties and acceptability. The method used is a Completely Randomized Design (CRD) single factor with treatments using red rice flour compared to carrot flour P1 (90%:10%), P2 (80%:20%), P3 (70%:30%), P4 (60%:40%). Based on the research results, the addition of carrot flour significantly affects the ash content, fat content, protein content, color, aroma, taste, texture, and total acceptance but does not significantly affect the water content and carbohydrate content. The best red rice crackers are obtained from treatment P1 (90% red rice flour: 10% carrot flour) with chemical values of water content 2.06% (db), ash content 3.16% (db), fat content 2.97% (db), protein content 9.65% (db), carbohydrate content 84.22% (db), and acceptability values of color 1.57 (very like), aroma 1.87 (very like), taste 1.53 (very like), texture 1.80 (very like), and total acceptance 1.47 (very like).
KARAKTERISTIK KIMIA DAN SENSORI PENYEDAP RASA LIMBAH UDANG KOMBINASI JAMUR TIRAM METODE FOAM-MAT DRYING Ilma, Azka Af'idatul; ., Siti Aminah
Jurnal Pangan dan Gizi Vol 14, No 2 (2024): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.14.2.2024.95-106

Abstract

Shrimp waste flour and oyster mushroom were developed into flavoring using the foam-mat drying method. This study aims to determine the effect of the formulation on water content, glutamate content, sensory characteristics and determine the best treatment for flavoring. The study used an experimental method with a completely randomized design (CRD), with 7 formulation of shrimp waste and oyster mushroom with a ratio of P1 (0:100), P2 (100:0), P3 (30:70), P4 (40:60), P5 (50:50), P6 (60:40), P7 (70:30). Parameters analyzed included chemical (water content and glutamate content), sensory (color, texture, aroma and taste). The results of this study indicate that the combination of the ratio of shrimp waste and oyster mushrooms has an effect on decreasing water content, increasing glutamate levels and sensory (color, aroma, texture, and taste). The higher the level of shrimp waste, the better the product will be. The addition of shrimp waste can further increase the nutritional value of the flavoring. The best formulation for flavoring is P7 with a ratio of shrimp waste and oyster mushroom (70:30).
PEMANFAATAN LIMBAH IKAN SEBAGAI SUMBER ALTERNATIF PRODUKSI GELATIN, SEBUAH TINJAUAN LITERATUR SINGKAT Pakalla, Jelin Tiku; ., Fetriyuna; Utoro, Panggulu Ahmad Ramdhani
Jurnal Pangan dan Gizi Vol 14, No 2 (2024): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.14.2.2024.43-50

Abstract

Gelatin is a protein derived from the breakdown of collagen found in animals. It has diverse applications across industries such as pharmaceuticals, cosmetics, and especially the food industry. Fish waste, comprising skin, bones, and fins, represents a potential source for gelatin production. Hence, this article outlines advancements in utilizing fish waste for the gelatin production. The methodology involves a comprehensive review of scientific journals that focus on fish waste as the raw material for gelatin production. Findings from various studies indicate that waste from the skin and bones of different fish species, including barramundi, tilapia, red snapper, and tuna, can be utilized as sources of gelatin. Various extraction methods, such as enzymatic, acidic, and alkaline, result in diverse yield outcomes. The properties of the produced gelatin, including viscosity and gel strength, also exhibit variations based on the extraction methods employed and the type of fish waste utilized. Gelatin production from fish waste, especially skin and bones, has the potential to reduce environmental pollution and enhance the added value of fisheries in Indonesia, an archipelagic nation with a high fisheries production.
ANALISIS PENGENDALIAN MUTU PETIKAN, KADAR AIR DAN SENSORI TEH HITAM PT PAGILARAN MENGGUNAKAN STATISTICAL PROCESS CONTROL (SPC) Annisa, Wilda Nur; ., Agus Suyanto
Jurnal Pangan dan Gizi Vol 14, No 2 (2024): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.14.2.2024.85-94

Abstract

PT Pagilaran is one of the black tea plantation companies in Indonesia. This study aims to determine the quality control of plucking, moisture content, and sensory at PT Pagilaran. The study used descriptive quantitative research with the Statistical Process Control (SPC) method. Quality control of pluckings using Pareto diagrams, obtained data showing that the type of plucking on young leaves has a value less than MS 40%. Control of the type of picking on young leaves has an average percentage of the Pagilaran garden of 32.6%, Andongsili at 34.4%, Kayulandak at 35.4% and the defective shoots are by the standard not exceeding 15%. This has decreased due to the culture related to employee picking not by company standards, the most important thing is to produce a lot of tea without paying attention to the quality of tea, employee salaries are based on the amount of tea picked. Quality control of moisture content using R-Chart and X-Chart diagrams identified that quality control was within control limits. Sensory quality control using Pareto diagrams in the first and second grades has decreased with a value of 3. Factors that cause quality control of tea are humans, methods, materials, environment, machinery, and storage.
KARAKTERISTIK KIMIA DAN ORGANOLEPTIK ENERGY SNACK BAR DENGAN SUBSTITUSI EMPING SINGKONG (Cassava Flakes) Nasiroh, Fahra Fahrihatun; qudus, Ati Atul Quddus atul; tubagus, Robi
Jurnal Pangan dan Gizi Vol 14, No 2 (2024): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.14.2.2024.1-8

Abstract

Abstract Cassava flakes have a high carbohydrate content so they can be used as an energy source food product. Cassava flakes can be used as a source of carbohydrate substitution for corn flakes as raw material for making energy snack bar products. This study aims to determine the effect of the chemical and organoleptic characteristics of the energy snack bar with substitution cassava flakes and also to find out the organoleptic characteristics of the best energy snack bar with the substitution of cassava flakes which is preferred by the panelists.. The experimental design used was a Completely Randomized Design (CRD) with four treatments, namely P0 (without substitution cassava flakes), P1 (50% substitution cassava flakes), P2 (75% substitution cassava flakes), P3 (100% substitution cassava flakes). Based on tne results of the research that has been done, it can be concluded that the substitution of cassava flakes has a significant effect on the value of water content, ash content, protein content, fat content, carbohydrate content and total calories. It also has a significant effect on the attributes aroma, color, texture and overall but no significant effect on the attributes taste. The best treatment for cassava flakes substitution in energy snack bar products based on the organoleptic characteristics is treatment P1 (50% substitution cassava flakes), with taste attribute characteristics of taste 5,48 (rather like), aroma attribute 5,08 (rather like), color attribute 5,24 (rather like), textute attribute 5,24 (rather like) and overall product total 5,36 (rather like).
PENDUGAAN UMUR SIMPAN MINUMAN EKSTRAK BERAS HITAM DALAM KEMASAN METALIZED DENGAN PENDEKATAN ARRHENIUS Afistia, Novalinda Rezty; ., Nurhidajah; Sya'di, Yunan Kholifatuddin
Jurnal Pangan dan Gizi Vol 14, No 2 (2024): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.14.2.2024.51-62

Abstract

Black rice extract instant drink is one of the innovative food products and good for health because of its high anthocyanin content. Instant drink products in powder form have high hygroscopicity properties. The transfer of moisture from the environment can cause deterioration during storage. Deterioration in quality can cause chemical, enzymatic reactions and physical changes in the product. This study aims to determine the water content, Aw, hygroscopicity and estimation of the shelf life of black rice extract drinks with temperature differences and storage duration. This research procedure involves packaging products using metalized  packaging and then storing at 3 different temperatures (27°C, 37°C, and 47°C) for 4 weeks. The longer the storage and the higher the storage temperature will cause an increase in moisture content, Aw, and hygroscopicity of black rice extract beverage products.  The shelf life of black rice extract drinks stored at 27°C reached 33.73 weeks (236.11 days), longer than storage at 37°C which was 16.64 weeks (116.47 days), and storage at 47℃ which only reached 8.54 weeks (58.80 days).
EVALUASI TINGKAT SANITASI, TOTAL MIKROBA DAN E. coli PADA PERALATAN MAKAN KANTIN SEKOLAH Suyanto, Agus; Nurrahman, Nurrahman; Najmatul Laila, Nadia
Jurnal Pangan dan Gizi Vol 14, No 2 (2024): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.14.2.2024.%p

Abstract

The canteen is one of the public infrastructures that functions as a place to sell food and drinks for students and school teachers. This study aims to evaluate the level of sanitation of school canteens with indicators of total microbes and Escherichia coli found on plates, glasses, and spoons and total microbes in the canteen air. The evaluation was carried out by comparing data before and after coaching canteen traders, including testing total microbe samples, namely Total Plate Count (TPC), E. coli testing, and testing the level of sanitation using the Good Processed Food Production Method (CPPOB) form. The results of the statistical test did not affect the total microbes of equipment and air but did affect the reduction of E. coli and the level of sanitation of the school canteen.
KARAKTERISTIK FISIKOKIMIA DAN SENSORIS SELAI BUAH SIWALAN DENGAN PENAMBAHAN EKSTRAK KULIT BUAH NAGA MERAH Mubarak, Muhammad Zainun Syauqil; Mulyadi, Mochtar Nova
Jurnal Pangan dan Gizi Vol 14, No 2 (2024): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.14.2.2024.10-19

Abstract

Red dragon fruit contains bioactive compounds that are beneficial for body health, including antioxidants such as ascorbic acid, beta-carotene, and anthocyanins, as well as dietary fiber in the form of pectin. This study aims to assess the impact of adding red dragon fruit peel extract on the physicochemical and organoleptic quality of siwalan fruit jam. Jam was made with variations in the addition of red dragon fruit peel extract of 0 ml (control), 100 ml, 120 ml, and 140 ml. The parameters tested included water content, protein content, and organoleptic responses including taste, aroma, color, and texture. The findings in this study showed that the addition of red dragon fruit peel extract significantly reduced the water content of the jam, from 37.67% in the control to 27.24% in the treatment with 140 ml of extract, which can increase the resistance of the jam to microbes. The addition of extract also had a positive impact on the attributes of taste, color, and texture. The highest taste and texture assessment scores were achieved in the treatment with 140 ml of extract, indicating better panelist preference. Although the protein content was not significantly affected by the addition of the extract, the addition of red dragon fruit peel extract improved the stability and elasticity of the jam. Thus, red dragon fruit peel extract can be used to improve the quality of siwalan fruit jam in terms of physicochemical and sensory.

Page 18 of 19 | Total Record : 182

 15   16   17   18   19 

Filter by Year

2010 2024


Reset
Filter By Issues
All Issue Vol 14, No 2 (2024): Kajian Pangan dan Gizi Vol 14, No 1 (2024): Kajian Pangan dan Gizi Vol 13, No 2 (2023): Kajian Pangan dan Gizi Vol 13, No 1 (2023): Kajian Pangan dan Gizi Vol 12, No 2 (2022): Kajian Pangan dan Gizi Vol 12, No 1 (2022): Kajian Pangan dan Gizi Vol 11, No 2 (2021): Kajian Pangan dan Gizi Vol 11, No 1 (2021): Kajian Pangan Dan Gizi Vol 10, No 2 (2020): Kajian Pangan dan Gizi Vol 10, No 1 (2020): Kajian Pangan dan Gizi Vol 9, No 2 (2019): Kajian Pangan dan Gizi Vol 9, No 1 (2019): Kajian Pangan dan Gizi Vol 8, No 2 (2018): Kajian Pangan dan Gizi Vol 8, No 1 (2018): Kajian Pangan dan Gizi Vol 7, No 2 (2017): Kajian Pangan dan Gizi Vol 7, No 1 (2017): Kajian Pangan dan Gizi Vol 6, No 1 (2016): Kajian Pangan dan Gizi Vol 5, No 1 (2015): Kajian Pangan dan Gizi Vol 4, No 2 (2013): Kajian Pangan dan Gizi Vol 4, No 1 (2013): Kajian Pangan dan Gizi Vol 3, No 2 (2012): Kajian Pangan dan Gizi Vol 3, No 1 (2012): Kajian Pangan dan Gizi Vol 2, No 2 (2011): Kajian Pangan dan Gizi Vol 2, No 1 (2011): Kajian Pangan dan Gizi Vol 1, No 2 (2010): Kajian Pangan dan Gizi Vol 1, No 1 (2010): Kajian Pangan dan Gizi More Issue