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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 188 Documents
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Karakteristik Kimia dan Organoleptik Crackers Dengan Substitusi Tepung Beras Merah dan Tepung Tempe Selawati, Fitri; 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.14.2.2024.63-69

Abstract

The use of brown rice flour and tempeh flour in making crackers is intended to reduce the use of wheat flour and utilize local food ingredients by processing them into flour whose nutritional content is very good for the health of the human body. The aim of this research was to determine the effect of substitution of brown rice flour and tempeh flour on chemical and organoleptic characteristics and to determine the best formulation of crackers with substitution of brown rice flour and tempeh flour based on chemical and organoleptic characteristics.  This research used a Completely Randomized Design (CRD) method with 3 treatment levels and 3 replications. The treatments carried out included P1 (90% brown rice flour; 10% tempeh flour), P2 (80% brown rice flour; 20% tempeh flour) and P3 (70% brown rice flour; 30% tempeh flour). Based on the results of research that has been carried out, making crackers with the substitution of brown rice flour and tempeh flour has a significant effect on chemical and organoleptic characteristics such as water content, ash content, fat content, protein content, carbohydrate content, taste attributes, texture attributes, and other attributes. does not have a significant effect on color and aroma attributes. The best treatment for brown rice flour crackers and tempeh flour was in the P3 treatment with chemical and organoleptic characteristics including air content 3.85%, ash content 1.54%, fat content 24.56%, protein content 14.57%, carbohydrate content 60 .80%, color attribute 5.04 (somewhat like), aroma attribute 4.76 (somewhat like), taste attribute 4.92 (somewhat like), texture attribute 4.88 (somewhat like) and overall 4.84 (somewhat Like).
IDENTIFIKASI SENYAWA BIOAKTIF DARI BUBUK DAUN CAKAR AYAM (Selaginella spp.) KOMERSIAL DAN EKSTRAKNYA MENGGUNAKAN METODE FTIR Witoyo, Jatmiko Eko; Utoro, Panggulu Ahmad Ramadhani; Maligan, Jaya Mahar
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.14.2.2024.20-31

Abstract

Increased public awareness of the back-to-nature lifestyle has encouraged using natural materials, especially for health purposes. One of the natural ingredients that attracts attention and has the potential to be developed is  Selaginella spp. leaves, commonly known as "daun cakar ayam" in Indonesia, have been proven beneficial for human health due to their potential bioactivity. However, the profiles of bioactive compounds in “daun cakar ayam” leaves are lacking, unexplored, and poorly documented. This study aims to identify the functional groups of bioactive compounds in “daun cakar ayam”  leaf powder and its extracts in water and methanolic extracts using the Fourier Transform Infrared (FTIR) method. Commercial “daun cakar ayam” was obtained online and evaluated using a Shimadzu IR Spirit-FTIR spectrophotometer. The FTIR spectra results show that “daun cakar ayam” powder and its extract have different infrared absorption patterns in the 400-4000 cm-1 range.  The functional groups identified in “daun cakar ayam” powder and its extracts include O-H stretching, C-H (stretch and stretching), multiple bonding, C-H (bending and aromatic), C=O, N-H, CH2, CH3, C=C aromatic, C-O, C-O-C, C-N stretching, C-O-H, and C-OH aromatic, which indicate the presence of phenolic, flavonoids, tannins, alkaloids, saponin, and triterpenoids compounds. The FTIR method used in this study successfully confirmed the presence of important bioactive compounds in commercial “daun cakar ayam” leaf powder and its extract qualitatively that have the potential to be used as herbal medicine. Quantifying bioactive compounds from “daun cakar ayam” powder and its extracts, as well as further specific bioactivity testing, are required to develop safe and standardized “daun cakar ayam” based herbal products.
KARAKTERISTIK FISIKOKIMIA DAN SENSORI MINUMAN JELLY SAMBILOTO (ANDROGRAPHIS PANICULATA) DENGAN VARIASI FORMULASI Fitriyani .; Noli Novidahlia; Distya Riski Hapsari
Jurnal Pangan dan Gizi Vol 16, No 1 (2026): KAJIAN PANGAN DAN GIZI
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.16.1.2026.19-26

Abstract

Jelly drinks are a type of beverage with a semi-liquid consistency (firm yet tender) made from hydrocolloid ingredients and water. This study aimed to investigate the impact of various sambiloto jelly drink formulations on the product's physicochemical and sensory characteristics. The research utilized a Completely Randomized Design (CRD) with a single factor variable consisting of four sambiloto jelly drink formulations (A1, A2, A3, A4), each replicated twice. Product analysis was performed using ANOVA at a 95% confidence level (α=0.05), which included syneresis, pH, and total solids, while the non-parametric Friedman test was utilized for sensory evaluation. The results showed that variations in the sambiloto jelly drink formulations significantly affected syneresis value (12,98%), pH (5,137), total solids (18,12%), and the sensory quality of color, characteristic sambiloto aroma, sweetness, bitterness, and ease of consumption. Additionally, these variations influenced the hedonic attributes of aroma, taste, aftertaste, and overall acceptability, but did not impact the hedonic qualities of color and texture. Based on the De Garmo test, the optimal product was selected with a value of 0.620. This was for the sambiloto jelly drink with a formulation of 79.6g of sambiloto, 0.4g of carrageenan, 20g of honey, and 0g of water. This specific formulation exhibited the following characteristics: a syneresis value of 12.98%, a pH of 5.137, and a total solids content of 18.12%.
ANALISIS FISIKOKIMIA DAN ORGANOLEPTIK ENTERAL BERBASIS BAHAN PANGAN LOKAL IKAN KEMBUNG DAN KACANG HIJAU UNTUK IBU HAMIL KEKURANGAN ENERGI KRONIS Resty Mauliya Rizky; Nelly Zahra Sarifa; Fitriana Mustikaningrum
Jurnal Pangan dan Gizi Vol 16, No 1 (2026): KAJIAN PANGAN DAN GIZI
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.16.1.2026.27-34

Abstract

Enteral formulas based on local food ingredients have the potential to provide an effective nutritional solution for pregnant women with chronic energy deficiency. Ingredients such as mackerel and mung beans leaves supply high-quality protein, omega-3 fatty acids, iron, vitamins, and minerals essential for fetal growth and maternal health. This study aimed to develop and analyze the nutritional, physical, and sensory qualities of a locally sourced enteral formula as an alternative to commercial products. A completely randomized design was applied with two modified formulas (A and B) and a commercial control formula (Peptisol). Analyses included nutrient content, viscosity, osmolality, flow rate, pH, moisture content, color, and sensory evaluation. Results showed that Formulas A and B contained approximately 288 kcal/250 ml, 22–23 g protein, 8.9 g fat, and an energy density of 1.2 kcal/ml, higher than the control. Osmolality values of Formula A (429.50 mOsmol/kg H₂O) and Formula B (471.50 mOsmol/kg H₂O) were within the safe range, with optimal flow rates (5.23–6.18 ml/s), neutral pH (6.95), and moisture content of 68–73%. Sensory evaluation indicated no significant differences in color and texture among formulas, but the control scored higher for aroma, taste, and overall acceptance. The lower acceptance of the local-based formulas was attributed to the fishy odor of mackerel and the beany flavor of moringa leaves. This study concludes that the locally based enteral formula has high nutritional content and meets physical quality standards, but flavor optimization is required to improve consumer acceptance
THE EFFECT OF SUGAR CONCENTRATION AND DRYING TIME TO NATA DE COCO CHARACTERISTIC Eka Lidiasari; Ina Permata Sari; Nindia Febianti; Boby Pranata
Jurnal Pangan dan Gizi Vol 16, No 1 (2026): KAJIAN PANGAN DAN GIZI
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.16.1.2026.35-49

Abstract

Nata de coco is a fermented food product rich in cellulose produced by Acetobacter xylinum and commonly utilized as an ingredient in various beverages and desserts. Despite its popularity, the high moisture content of fresh nata de coco results in limited shelf life and challenges in storage and transportation. Drying is considered a suitable approach to improve product stability and extend its storage period. This study aimed to determine the influence of sugar concentration and drying time on the physical and chemical characteristics of dried nata de coco. The experiment was arranged using a factorial completely randomized design with two factors: sugar concentration (40%, 50%, and 60% w/v) and drying time (7, 8, and 9 hours), each treatment performed in three replications. The evaluated physical properties included texture, color parameters (L*, a*, and b*), and rehydration capacity, while chemical properties consisted of moisture content and total sugar. The results revealed that sugar concentration significantly affected lightness (L*), rehydration capacity, moisture content, and total sugar levels. Drying time significantly influenced texture, color (L* and a*), rehydration capacity, moisture content, and total sugar. No significant interaction between the two factors was observed. The best treatment was obtained at 40% sugar concentration with a drying time of 7 hours, resulting in dried nata de coco with favorable physical and chemical characteristics
DAYA TERIMA DAN KANDUNGAN FE NUGGET TEMPE DENGAN SUBSTITUSI HATI AYAM DAN DAUN KELOR Mila Kandita; Nurdiana .; Hardianti .
Jurnal Pangan dan Gizi Vol 16, No 1 (2026): KAJIAN PANGAN DAN GIZI
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.16.1.2026.1-10

Abstract

According to WHO (2021), the global prevalence of anemia reaches 31.2% among women aged 15–49 years, 39.8% among children aged 6–59 months, and 24.3% across all age groups. Anemia prevention is not only carried out through iron supplementation but also by increasing dietary iron intake. One potential food product is nuggets made from chicken liver, tempe, and Moringa leaf flour. This study aimed to determine the acceptability and iron (Fe) content of tempe nuggets substituted with chicken liver and Moringa leaf flour. The research employed a Completely Randomized Design (CRD) with three treatments and two replications. The selected formulation was determined using the Exponential Comparison Method (ECM). Acceptability was analyzed using the Kruskal–Wallis test, while Fe content was measured using Atomic Absorption Spectrophotometry (AAS). The results showed significant differences in color (p=0.000), taste (p=0.000), aroma (p=0.000), and texture (p=0.000). The Fe content in F1, F2, and F3 was 2.481±0.0106 mg; 2.269±0.053 mg; and 2.105±0.106 mg, respectively. F1 was identified as the best formulation and contributed 10–20% of the daily iron requirement from snack consumption across age groups. Pregnant women in the first trimester are advised to consume one piece per day, while those in the second and third trimesters should consume 2–3 pieces. It is recommended to add ingredients that can reduce the strong aroma of Moringa leaves and minimize the off-flavor of chicken liver.
ANALISIS PROKSIMAT PADA PRODUK PANGAN FUNGSIONAL KERUPUK JAMUR TIRAM COKLAT (PLEUROTUS CYSTIDIOSUS) DENGAN VARIASI METODE PEMASAKAN MENGGUNAKAN MINYAK DAN PASIR Anne Yuliantini; Emma Emmawati; Yuni Kartika
Jurnal Pangan dan Gizi Vol 16, No 1 (2026): KAJIAN PANGAN DAN GIZI
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.16.1.2026.50-65

Abstract

Crackers are a popular food, but are often considered to have low nutritional value. An innovation involving the addition of brown oyster mushrooms, which are rich in protein and antioxidants, was carried out to increase their nutritional content. This study aims to analyze the nutritional content of crackers based on cooking methods, namely using oil and without oil. The analysis conducted includes sensory analysis (hedonic test) and proximate analysis (moisture, ash, fat, protein, carbohydrate, and crude fiber content). The hedonic test results showed that crackers fried with oil were preferred by panelists because of their taste and texture. However, in terms of nutritional value, crackers fried without oil had a higher value. The results of the proximate analysis showed that crackers cooked using oil contained 4.41% moisture, 2.22% ash, 2.79% fat, 5.99% protein, 84.46% carbohydrates, and 4.43% crude fiber. Meanwhile, crackers cooked using sand contained 6.75% moisture, 2.79% ash, 6.13% protein, 78.05% carbohydrates, and 4.69% crude fiber. The cooking method has a significant effect on nutritional content, where cooking without oil tends to increase protein, carbohydrate, and crude fiber content. Meanwhile, cooking with oil increases fat and ash content and decreases moisture content.
EVALUASI ANTIOKSIDAN DAN MUTU KIMIA COOKIES PEGAGAN (CENTELLA ASIATICA) DENGAN PEMANIS STEVIA (STEVIA REBAUDIANA) Kintan Nuryantini; Dewi Amrih
Jurnal Pangan dan Gizi Vol 16, No 1 (2026): KAJIAN PANGAN DAN GIZI
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.16.1.2026.11-18

Abstract

Centella asiatica (pegagan) is a medicinal plant known to have high potential as a natural antioxidant source. The utilization of pegagan in the development of functional foods can be achieved by incorporating pegagan leaf powder into snack products such as cookies. In addition, innovation in cookie formulation can be carried out by substituting conventional sugar with natural sweeteners such as stevia (Stevia rebaudiana), which has low caloric value and is considered safe for diabetic consumers. This study aimed to determine the effect of the addition of pegagan leaf powder and stevia sweetener substitution on the antioxidant activity and chemical quality of cookies. The study employed a factorial Completely Randomized Design (CRD) with variations in the concentration of pegagan leaf powder and stevia sweetener in the cookie formulation. The parameters analyzed included antioxidant activity using the DPPH (2,2-diphenyl-1-picrylhydrazyl) method, reducing sugar content using Nelson-Somogyi method, and moisture content using thermogavimetry method. The results showed that the addition of pegagan leaf powder and stevia sweetener significantly affected the reducing sugar content and moisture content of cookies, but had no significant effect on antioxidant activity. These findings indicate that the incorporation of pegagan leaf powder and stevia sweetener can influence the chemical characteristics of cookies and has potential for the development of functional cookie products.

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