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 206 Documents
 17   18   19   20   21 
PENGARUH JENIS BAHAN PENYALUT TERHADAP EFISIENSI ENKAPSULASI DAN SIFAT FISIKOKIMIA EKSTRAK MEDINILLA SPECIOSA DENGAN TEKNIK FOAM MAT DRYING Boby Pranata; Dwi Indah Permata Sari; Harumi Sujatmiko; Ina Permata Sari; Tri Nurmaseli
Jurnal Pangan dan Gizi Vol 15, No 2 (2025): KAJIAN PANGAN DAN GIZI
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.15.2.2025.10-23

Abstract

This study aimed to examine the effect of various coating materials on the encapsulation efficiency and physicochemical characteristics of Medinilla speciosa (parijoto) fruit extract powder dried using the foam mat drying method. Parijoto extract was encapsulated using three coating materials, namely maltodextrin (MDE), gum arabic (ABG), and whey protein isolate (WPI), either singly or in combination. The parameters analyzed included anthocyanin encapsulation efficiency, total anthocyanin content, phenolic and flavonoid compounds, antioxidant activity, water content, water activity, pH value, solubility, and product yield. The results showed that the ABG:WPI combination formulation produced the highest encapsulation efficiency (33.58%) and higher bioactive compound content and antioxidant activity compared to other formulations. MDE coating significantly contributed to increasing yield, solubility, and decreasing water content and water activity. The combination of coating materials was proven to produce a positive synergy in maintaining the stability of bioactive components while improving the physical characteristics of the final product. This study indicates that the combination of ABG and WPI is the optimal coating formulation for the encapsulation application of bioactive compounds from parijoto fruit in the development of powder-based functional food products
KADAR PROTEIN, AKTIVITAS ANTIOKSIDAN DAN SIFAT SENSORIS BOLU KUKUS DENGAN PENAMBAHAN TEPUNG KECAMBAH KACANG MERAH Emi Maghfiroh; Siti Aminah; Yunan Kholifatuddin Sya'di
Jurnal Pangan dan Gizi Vol 15, No 2 (2025): KAJIAN PANGAN DAN GIZI
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.15.2.2025.65-72

Abstract

Steamed sponge is one type of food product that is in great demand by the public. Red bean sprouts provide the latest variation on steamed cakes, which can be used to increase the nutritional value of protein content and the antioxidant activity of steamed cakes. The purpose of this study was to determine the protein content, antioxidant activity and sensory properties of steamed sponge cake with the addition of red bean sprout flour. The design used was RAL 1 variation, namely red bean sprout flour with concentration levels (0, 5, 10 and 15%). The variables analyzed included protein levels (micro kjeldahl), antioxidant activity (DPPH), sensory (hedonic). The results of the analysis showed that the addition of red bean sprout flour had an effect on protein content, antioxidant activity, sensory (color, taste, texture and aroma). The addition of 15% red bean sprout flour was the best treatment with panelists' preferred sensory assessment, protein content of 7%, antioxidant activity of 24.16% RSA.
Pengaruh Pemberian Teh Daun Kersen (Muntingia Calabura Linn) dan Madu Hitam (Black Honey) Terhadap Penurunan Kadar Gula Darah pada Penderita Diabetes Melitus Tipe 2 di Wilayah Kerja Puskesmas Pagesangan Nurmilayani yani
Jurnal Pangan dan Gizi Vol 15, No 2 (2025): KAJIAN PANGAN DAN GIZI
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.15.2.2025.%p

Abstract

Diabetes melitus merupakan penyakit kronis yang dimana terjadinya kenaikan kadar gula darah (hiperglikemia) yang disebabkan karena pankreas tidak menghasilkan cukup insulin atau tubuh tidak dapat menggunakan insulin yang dihasilkan. Daun kersen dan madu hitam memiliki senyawa saponin dan flavonoid yang dapat menghambat penyerapan gula darah dari usus. Tujuan penelitian untuk mengatahui pengaruh pemberian teh daun kersen dan madu hitam terhadap penurunan kadar gula darah pada penderita diabetes melitus tipe 2 di wilayah kerja puskesmas pagesangan. Jenis penelitian adalah kuantitatif dengan metode Experiment dengan desain Pretest Postest With Control Group Design. Teknik pengambilan sampel dilakukan dengan cara Purposive sampling. Sampel pada penelitian ini adalah penderita diabetes melitus tipe 2 di wilayah kerja puskesmas pagesangan sebanyak 36 orang. Sampel dibagi menjadi 2 kelompok yaitu kelompok intervensi dan kelompok kontrol (masing-masing 18 orang). Penelitian dilakukan selama 7 hari dan diberikan perlakuan 1x/sehari sebelum makan. Analisis data menggunakan uji paired sample t-test dengan nilai  = 0,005. Hasil penelitian menunjukkan terdapat pengaruh pemberian teh daun kersen dan madu hitam terhadap penurunan kadar gula darah pada penderita diabetes melitus tipe 2 dengan nilai p value (0,002 <0,05). Kesimpulannya adalah terdapat pengaruh yang signifikan dari pemberian teh daun kersen dan madu hitam terhadap penurunan kadar gula darah penderita diabetes melitus tipe 2 di Wilayah Kerja Puskesmas Pagesangan Kota Mataram
FORMULASI PRODUK KERUPUK DARI LIMBAH TULANG AYAM KAMPUNG: KAJIAN PROPORSI BAHAN DAN KONSENTRASI SODIUM TRIPOLYPHOSPHATE Wisnu Prayogo
Jurnal Pangan dan Gizi Vol 15, No 2 (2025): KAJIAN PANGAN DAN GIZI
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.15.2.2025.24-37

Abstract

The utilization of free-range chicken bones, a by-product of chicken meat processing, remains suboptimal despite their high nutritional content and potential for value-added food products. This study aimed to develop chicken bone crackers by determining the optimal proportions of ingredients (free-range chicken bone, wheat flour, and tapioca flour) and sodium tripolyphosphate (STPP) concentrations, evaluated based on nutritional composition, expansion ratio, and organoleptic properties. A randomized block design was employed with two factors: the proportion of chicken bone : wheat flour : tapioca flour (5:15:80; 10:20:70; and 15:25:60) and STPP concentration (0.1%, 0.25%, and 0.5%), each with three replications. Data were analyzed using analysis of variance (ANOVA) followed by Duncan’s Multiple Range Test (DMRT). Organoleptic evaluation was conducted by 25 semi-trained panelists, assessing color, aroma, taste, and texture. The best treatment was determined using the Zeleny method. The results showed that ingredient proportions had a highly significant effect on nutritional content, expansion ratio, and the organoleptic properties of the cooked crackers. STPP concentration had a highly significant effect on the expansion ratio and texture. The best treatment was obtained at a proportion of 15:25:60 with an STPP concentration of 0.5%.
PENGARUH PENAMBAHAN SARI KURMA TERHADAP MUTU ORGANOLEPTIK DAN KANDUNGAN GIZI SUSU SARI KURMA Christin Angelica; Junendri Ardian; Laksmi Nur Fajriani
Jurnal Pangan dan Gizi Vol 15, No 2 (2025): KAJIAN PANGAN DAN GIZI
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.15.2.2025.73-84

Abstract

Anemia is still one of the main nutritional problems in Indonesia. There are innovative efforts that can be made to prevent anemia through the consumption of iron-rich foods. Sukari date juice is a form of food innovation by utilizing sukari dates which are rich in iron content (up to 6.5 mg/100 g) with low-fat milk which has the potential to prevent obesity due to excess fat which can inhibit the process of iron absorption as the main element of hemoglobin formation. This study aims to see the effect of adding sukari date juice on organoleptic and chemical quality in low-fat milk. The method used is a one-factor Complete Random Design (CRD) with 4 (four) treatments, namely the addition of 10%, 15%, 20% and 25% date juice to low-fat milk. The organoleptic test was conducted consisting of 32 semi-trained panelists. Meanwhile, the chemical quality test was carried out 2 (two) times. The results showed that the addition of date juice increased iron levels in the product, but statistically did not have a significant effect (p>0.05) which was 0.796. Proximate tests showed that the addition of date juice had a significant effect (p<0.05) on the content of water (0.004), protein (0.009), carbohydrates (0.002) and crude fiber (0.002) but no real effect (p>0.005) on ash (0.346) and fat (0.053) content.
PENURUNAN MUTU FISIK DAN KIMIA SUP LABU KUNING INSTAN YANG DIKEMAS MENGGUNAKAN ALUMINIUM FOIL Fristy Azmi Asysyafa; Agus Suyanto; Nurrahman .
Jurnal Pangan dan Gizi Vol 15, No 2 (2025): KAJIAN PANGAN DAN GIZI
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.15.2.2025.38-46

Abstract

Instant pumpkin soup is an innovative food product that is practical and has high nutritional value. However, during storage, this product is prone to physical and chemical quality changes due to the influence of temperature and storage duration. This research aims to study the kinetics of the rate of physical and chemical deterioration of instant pumpkin soup packaged using aluminum foil during storage. Pumpkin was processed into soup, then packaged using aluminum foil, and stored at 27, 37, and 47°C for 0, 7, 14, 21, and 28 days. The research method was carried out with an experimental design using a 2-factor Completely Randomized Design (CRD), namely temperature and storage duration. Parameters observed included hygroscopicity, water activity (??), β-carotene content, and vitamin C content. The results showed that temperature and length of storage had a significant effect on changes in the physical and chemical quality of instant pumpkin soup. The temperature of 27°C is the best temperature in maintaining the quality of hygroscopicity, water activity (??), β-carotene, and vitamin C in the product.

Page 21 of 21 | Total Record : 206

 17   18   19   20   21 

Filter by Year

2010 2026


Reset
Filter By Issues
All Issue Vol 16, No 1 (2026): KAJIAN PANGAN DAN GIZI Vol 15, No 2 (2025): KAJIAN PANGAN DAN GIZI 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