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Sekretariat Jurnal Pangan dan Gizi Gedung Laboratorium Kesehatan Terpadu Jl. Kedungmundu Raya No. 18 Semarang 50272, Telp/Fax : (024)
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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 KONSENTRASI TAWAS TERHADAP PERTUMBUHAN BAKTERI GRAM POSITIF DAN NEGATIF Ayu Fitria Helmiyati; Nurrahman . .
Jurnal Pangan dan Gizi Vol 1, No 1 (2010): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.1.1.2010.%p

Abstract

Bacteria growth with way of binner deviding, is one sel to part two. Time of generation is time by sel to require for to part, it kinds fate from species and condition of growth. The character of bacteries growth on food is heterotrof that need organic matters for it growth. The research was conducted in two phases, the first stage using the addition of Alum treatment 0,8%, 0,825%, 0,85%, 0,875%, 0,9%, 0,925%, 0,95% concentration and the second stage using 0%, 1%, 2%, 3%, 4% and 5% concentration. The result of research bacteri first stage is not indicate preferences gram  positive bacteria or gram negative bacteria. The Second stage, the growth of gram positive bacteria inhibited at concentrations of 1% alum, whereas gram negative bacteria inhibited at concentrations of 2% alum. Statictic analyze with ANAVA indicate Alum concentrasion effect the growth of  gram positive bacteria and gram negative bacteria. Key words = alum, bacterial growth
KADAR GLUKOSA, ALKOHOL DAN CITARASA TAPE ONGGOK BERDASARKAN LAMA FERMENTASI Nurul Fahmi; Nurrahman -
Jurnal Pangan dan Gizi Vol 2, No 1 (2011): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.2.1.2011.%p

Abstract

Cassava starch industry is a byproduct solids derived from the extraction unit still contains a lot of carbohydrates to allow the tape to be made. Fermentation time required in the process of fermentation is 2-3 days, the appropriate time we will get a sense of tape that tastes a little sour and sweet with the scent of alcohol. The research objective was to determine levels of glucose, alcohol and flavour based on tape cassava fermentation time (0 days, 1 day, 2 days, 3 days, and 4 days). The results: significantly effect of fermentation duration on glucose, alcohol and organoleptic properties (fragrance, flavor, texture), whereas not significantly for color. Glucose and alcohol consentration on 3 days fermentation are 3.83 g% and 3.40% w/w, respectively. The best hedonic value on 3 days fermentation duration is 4.24 hedonic scale with criteria liked.
Evaluasi Sensori, Nilai Gizi, dan Sifat Fisik Cookies Kedelai Hitam untuk Ibu Menyusui Rianita Pramitasari; Gracia Halim; Vivitri Dewi Prasasty
Jurnal Pangan dan Gizi Vol 7, No 1 (2017): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.7.1.2017.1-8

Abstract

The purpose of this study was to get sensory attributes and determine the nutrient composition and physical property of black soybean cookies for breastfeeding mothers. Cookies were made from 5 ratio variations of wheat flour : black soybean flour with baking temperature 1350C for 30 minutes. Further analysis of sensory (taste, flavor, color, texture, aftertaste, and overall; physical property (hardness); and chemical analysis (moisture, protein, lipid, ash, and carbohydrate) to determine the nutritional composition. The results showed that the cookies with ratio wheat flour : black soybean 75:25 was the most preferred cookies by panelists. One cookies contained 3.17 grams of carbohydrate; 0.62 grams of protei; and 1.62 grams of lipid. It could suffice 1.12% of total energy based on Recommended Dietary Allowance of breastfeeding mother per day. The level of hardness was 21.90 N, higher than the control cookies without black soybean flour. Key words : cookies, black soybean, breasfeeding mother.
Karakteristik Sifat Kimia dan Organoleptik Churros Tersubtitusi Tepung Beras dengan Tepung Ubi, Chemical Characteristic and Organoleptic Churros Substituted with Rice Flour with Sweet Potato Flour Mulidavi Mutya Rochmah; Anggun Desiana Sofa; Eva Elysa Oktaviys; Iffah Muflihati; Arief Rakhman Affandi
Jurnal Pangan dan Gizi Vol 9, No 1 (2019): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.9.1.2019.74-82

Abstract

This study aims to determine the effect of making churros from rice flour and sweet potato flour. This study uses a completely randomized factorial pattern with 2 factors, namely the comparison of the composition of rice flour and sweet potato flour. While the second factor is the type of flour used, namely purple sweet potato flour and Cilembu sweet potato flour. The resulting churros will be observed for quality including water content, fat content, and organoleptic test (preference and descriptive). The results of this study indicate that panelists prefer churros made of 30 TB: 70 TU. The lowest value of fat content is 30TB: 70TC which is 16,715%. Water content value of 30TB: 70TU with a value of 19.13%.
Aktivitas Antioksidan dan Sifat Organoleptik Teh Daun Sirsak (Annona muricata Linn.) Berdasarkan Variasi Lama Pengeringan Delvi Adri; Wikanastri Hersoelistyorini; Agus Suyanto
Jurnal Pangan dan Gizi Vol 4, No 1 (2013): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.4.1.2013.%p

Abstract

Soursop leaf has been used traditionally to treat a variety of diseases, because soursop leaf contain antioxidant compound. The research objective to be achieved is to measure and analyze the activity of antioxidant and organoleptic properties of Soursop Leaf Tea by variations in drying time 30,60, 90, 120, and 150 minutes. Measurement of antioxidant activity using UV-Vis spectrophotometry method (λ 517 nm), whereas the organoleptic parameters :  taste, color, aroma, and appearance. Result of studies that a treatment time of drying effect on antioxidant activity of Soursop Leaf Tea. Soursop leaf drying conditions at 50oC with a temperature of 150 minutes give the highest level of antioxidant activity and the lowest EC50 value, but it  has lowest a flavor organoleptic. Recommendations, dryingtemperature of 50oC tailings with drying 150 minutes, and to increase flavor can be done with the  added the essen.
KADAR KALSIUM DAN SIFAT ORGANOLEPTIK TAHU SUSU DENGAN VARIASI JENIS BAHAN PENGGUMPAL Nurhidajah -; Agus Suyanto
Jurnal Pangan dan Gizi Vol 3, No 2 (2012): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.3.2.2012.%p

Abstract

Curd is one of the dairy products into a product out using a coagulant, the curd is one source of calcium. The type of coagulant is one important factor in making the curd. This study aims to determine the level of calcium and the organoleptic properties of the curd with variations in the type coagulanttreatment. This study uses a completely randomized design (CRD) with 4 treatment monofaktor the type of coagulant pineapple juice, vinegar, citric acid, gypsum. Each experiment carried repeat 5 times. Making curd with variations in the type of coagulant pineapple juice 5%, 5% acetic acid, 5% citric acid, gypsum 2% per 1 liter of milk, having obtained a blob out, filtering and pengeperesan to form the curd. Making curd with the type of coagulant gypsum give optimum results based on the levels of calcium and the yield, will be used for organoleptic test. This test is performed on flavor, texture, color, flavor with hedonic methods. ANOVA statistical test research results showed levels of calcium, yieldand resilience significantly affect the curd from a wide variety of coagulant. Suppleness curd most preferred are of the type of coagulant vinegar. Results of statistical test to organoleptic properties is obtained; coagulant material variation does not affect the aroma and taste, but the effect on the textureand color. Keywords: curd, calcium, organoleptic properties, coagulant
TINGKAT ASUPAN PROTEIN, VITAMIN A, DAN ZINK YANG RENDAH MEMPERLAMA KESAKITAN ISPA PADA BALITA DENGAN ISPA Agnes Nihi Leo
Jurnal Pangan dan Gizi Vol 8, No 2 (2018): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.8.2.2018.130-138

Abstract

Result of Basic Healt Research in 2013 showed NTT as province with highest incidence of URI reached 41,7% above national prevalence (25%) and higest characteristic people with URI are toddler. The with long of URI’s morbidity in toddler. The study is cross sectional design. Number of subject is study aimed to analyze correlation of nutrient intake level, nutritional statues, and history of exclusive breastfeeding 87 subjects that selected with purposive sampling. Correlation analysis by spearman test with 95% confidence interval. The result showed there are correlation of protein intake level, Zn intake, and vitamin A intake with long of URI’s morbidity, while nutritional status and history of exclusive breastfeeding are not correlation wot long of URI’s morbidity. Suggest to increase protein, Zn, and vitamin A intake to shorted morbidity of URI.
Analisis Nilai Gizi dan Daya Terima Es Krim Sari Kedelai dan Tepung Ampas Kelapa dengan Pewarna Alami Bunga Telang Sebagai Makanan Selingan Untuk Anak Usia Sekolah Wulan Prasetyani; reza fadhilla; Dudung Angkas; Putri Ronitawat; Vitria Melani
Jurnal Pangan dan Gizi Vol 10, No 2 (2020): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.10.2.2020.12-32

Abstract

Es krim merupakan salah satu makanan yang sangat popular didunia. Hidangan ini digemari oleh segala umur terutama anak-anak. Es krim yang dibuat dari sari kedelai dan tepung ampas kelapa akan memiliki warna yang kurang menarik sehingga perlu ditambahkan pewarna alami. Salah satu pigmen alami yang berpotensi untuk digunakan sebagai pewarna alami adalah antosianin yang berasal dari bunga telang. Tujuan dari penelitian ini adalah untuk mengetahui nilai gizi, aktivitas antioksidan dan daya terima, pada es krim. Metode yang digunakan dalam penelitian ini adalah eksperimental dan terdapat 4 formula yang akan diujikan dengan perbandingan tepung ampas kelapa dan bunga telang 20g : 10g, 15g : 15g, 10g : 20g. Uji daya terima dinilai oleh 30 panelis tidak terlatih, dengan menggunakan skala gambar. Data hasil uji kandungan nilai gizi dan organoleptik duji dengan statistik ANOVA dilanjutkan dengan uji Duncan. Hasil penelitian menunjukkan modifikasi tepung ampas kelapa dan bunga telang signifikan mempengaruhi rasa dan warna es krim (p <0,05) tetapi tidak berpengaruh pada aroma dan tekstur (p <0,05). Berdasarkan hasil uji organoleptik formulasi yang paling disukai adalah F2 dengan nilai karbohidrat sebesar 12,64 g, protein 4,73 g, lemak 3,78 g, serat kasar 0,15 g, kadar air 78,17 g, kadar abu 0,68 g, aktivitas antioksidan 282108,3350 mg/L, angka lempeng total 5.8 x104 koloni/g. Kesimpulan dari penelitian ini pada uji uji organoleptik tidak menunjukkan perbedaan nyata pada setiap pengujian. Sedangkan pada uji nilai gizi, serat kasar, antioksidan menunjukkan adanya perbedaan nyata pada setiap pengujian.
AKTIVITAS ANTIOKSIDAN, KARAKTERISTIK KIMIA, DAN ORGANOLEPTIK TEPUNG KECAMBAH KEDELAI (Glycine max) DENGAN BERBAGAI VARIASI PENGOLAHAN Resa Meisara; - Nurhidajah
Jurnal Pangan dan Gizi Vol 3, No 1 (2012): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.3.1.2012.%p

Abstract

Sprouts Processing into sprouts flour are an alternative preservation. Heating can be done by boiling, steaming and roasting. The purpose of this study was to determine the effect of variations in the processing of antioxidant activity, the chemical characteristics (protein and vitamin C) and the organoleptic properties of the soybean sprouts flour. The kind of processing soybean sprouts are control, steaming, boiling, and roasting. The design used was completely randomized design. ANOVA statistical analysis and further tested by LSD, while the organoleptic using Friedman test and further tested by Wilcoxon test. Research result; Antioxidant activity on the processing of steaming 38.91 ppm, roasting 37.94 ppm and boiling 36.42 ppm; The percent of polyphenols at steaming 3.27%, roasting 3.25%, and boiling of 2.62%; vitamin C at steaming 0,16% control 0.18%, roasting of 0.1%; The highest protein content of 44.44% at steaming, boiling 44.25%, while the lowest protein 41.98% at roasting. It not significant effect of antioxidant activity, polyphenols, protein content, except for vitamin C. Analysis of Statistical at organoleptic properties was significant at aroma and color buat texture it was not significant. Keywords: Sprouts Soybean Flour, Antioxidant activity, polyphenol, protein, Vitamin C
KADAR PROTEIN, AKTIVITAS ANTIOKSIDAN DAN SIFAT ORGANOLEPTIK COOKIES TERSUBSTITUSI TEPUNG MOCAF DAN TEPUNG KECAMBAH KACANG HIJAU KUKUS Ranum Ester Putri Perdani; Wikanastri Hersoelistyorini; Agus Suyanto
Jurnal Pangan dan Gizi Vol 8, No 1 (2018): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.8.1.2018.11-21

Abstract

Cookies are lightly floured cake that has a sweet taste which make it desirable, cookies using flour substituted with mocaf flour and steamed green bean sprout flour. The general purpose of this research is to know protein content, antioxidant activity and organoleptic nature of cookies based on mocaf flour and steamed green bean sprout flour. The experimental method of experimental type using the measured data of protein content and antioxidant activity was tested with Microsoft Excel spreadsheet. The organoleptic properties were statistically analyzed using the Friedman test and the Wilcoxon test. The results of the analysis showed that there was an influence of the amount of substitution of mocaf flour and steamed green bean sprout flour to protein content, antioxidant activity and organoleptic properties. The best results of this study were substituted cookies with 12, 26% protein content on 30% flour formula, 19.47% antioxidant activity on cookies formula 50% and the best organoleptic properties produced from cookies yielded likes on treatments The average organoleptic properties of cookies the panelists say that the color is not being interested is brown color, the aroma that rather favored is fragrant, the unpleasantless crispness is too crunchy, and the unappealingless taste is bitter taste . The Conclusions of the research conducted on cookies substitution of mocaf flour and flour steamed green bean sprouts indicate a real difference for each test performed.

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