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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 219 Documents
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Evaluasi Sifat Kimia dan Organoleptik Permen Lunak Kulit Wortel (Daucus carota L.) Alfi Mirza Salsabillah; Maylina Ilhami Khurniyati
Jurnal Pangan dan Gizi Vol 16, No 2 (2026): KAJIAN PANGAN DAN GIZI
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.16.2.2026.102-110

Abstract

The problem of food waste, especially from processing vegetables such as carrot peels, is still an environmental issue that requires innovative solutions. Carrot skin is known to contain bioactive compounds such as β-carotene, phenolics and pectin which have the potential to be used as raw materials for functional food products. This research aims to determine the chemical characteristics (water content and ash content) as well as the organoleptic characteristics (color, aroma, taste and texture) of soft candy with the addition of carrot peel. The research method used was experimentation with variations in carrot peel concentration of 0%, 10%, 20% and 30%. Laboratory analysis was carried out to measure water content and ash content, while organoleptic tests were carried out using the hedonic method involving untrained panelists. It is hoped that this research can contribute to the development of functional food products that have high nutritional value and are environmentally friendly, as well as being an alternative use of carrot peel waste in the home industry sector.
Evaluasi Daya Terima dan Kandungan Gizi Snack bar Tinggi Serat yang Diperkaya Kurma Andanda Imam Adli; Ahmad Baihaqi; Anindya Puspitaningrum; Nova Amellia Putri; Yuli Salwa; Risti Rosmiati
Jurnal Pangan dan Gizi Vol 16, No 2 (2026): KAJIAN PANGAN DAN GIZI
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.16.2.2026.1-11

Abstract

Diabetes mellitus remains a major global health concern closely associated with dietary patterns, emphasizing the importance of low glycemic index and high-fiber foods in glycemic control. Dates, a natural source of dietary fiber, present considerable potential for developing functional snack bars. This study evaluated the effect of date incorporation on the sensory acceptance and nutritional composition of high-fiber snack bars. A completely randomized design was employed using four formulations with varying levels of date addition (0g, 5g, 10g, and 15g). Sensory evaluation was conducted via hedonic and attribute intensity tests with 30 semi-trained panelists, while nutritional composition was determined through proximate and total dietary fiber analyses. Results demonstrated that date incorporation significantly enhanced sensory acceptance, particularly regarding taste, texture, and overall preference. Increasing the proportion of dates significantly increased carbohydrate content, while protein and fat decreased due to formulation shifts. Total dietary fiber content remained consistently high across all formulations, meeting high-fiber product criteria. Notably, the formulation with moderate date addition (10g) exhibited the most favorable balance between sensory acceptance and nutritional quality. In conclusion, date incorporation improves sensory attributes while maintaining high dietary fiber, highlighting its potential as a functional snack alternative for controlled dietary intake. 
Pengaruh Substitusi Puree Labu Kuning pada Donat Terhadap Karakteristik Fisikokimia Hanifah Yasmin; Mira Apriska Wulaningsih; Yuliana Noor Setiawati Ulvie
Jurnal Pangan dan Gizi Vol 16, No 2 (2026): KAJIAN PANGAN DAN GIZI
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.16.2.2026.62-72

Abstract

Pumpkin (Cucurbita moschata) of the Bokor variety has potential to improve the nutritional value of doughnuts because it contains fiber, carotenoids, and other bioactive compounds. This study aimed to determine the effect of pumpkin puree concentration on the physical characteristics, fiber content, total phenols, vitamin C, vitamin E, and antioxidant activity of doughnuts. A completely randomized design was used with five puree concentrations (0, 10, 20, 30, and 40%). Increasing the puree concentration from 0% to 40% decreased volume expansion from 104.89% to 50.04%, but increased chroma (5.03 to 6.61), oil absorption (4.02% to 5.68%), fiber content (3.91% to 7.45%), total phenols (13.17 to 19.68 mg GAE/g), vitamin C (31.08 to 260.70 mg/100 g), vitamin E (0.39 to 7.46 mg/100 g), and antioxidant activity (0.93 to 14.74 %RSA). Pumpkin puree increased the fiber and bioactive compound content of doughnuts, at the cost of lower volume expansion.
Analisis Organoleptik dan Fisikokimia Pie Susu Tinggi Serat dengan Substitusi Tepung Sorgum dan Kacang Hijau Nabila Aliya Putri; Faizah Putri Maharani; Aan Sofyan
Jurnal Pangan dan Gizi Vol 16, No 2 (2026): KAJIAN PANGAN DAN GIZI
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.16.2.2026.111-119

Abstract

Milk pie is a popular food product; however, it generally contains low dietary fiber. The substitution of sorghum flour and mung bean flour has the potential to improve the fiber content and nutritional value of the product. This study aimed to analyze the effect of varying proportions of sorghum flour and mung bean on the organoleptic and physicochemical characteristics of high-fiber milk pie. An experimental design was applied using three formulations evaluated by 15 semi-trained panelists. Data were analyzed using One-Way ANOVA. The results showed no significant differences in organoleptic parameters, including color, aroma, taste, texture, and overall acceptance (p>0.05). However, formulation F3 achieved the highest preference score among all formulations.Color analysis indicated that formulation F1 had the highest L, a, and b values. Moisture content analysis revealed that all formulations did not meet the SNI 2973:2011 standard (≤5%), although F3 was the closest to the requirement. Overall, the substitution of sorghum flour and mung bean produced milk pie with acceptable organoleptic characteristics.Further studies are recommended to conduct proximate analysis and improve the texture of the pie crust.
Pengaruh Suhu dan Durasi Penyeduhan terhadap Kandungan Vitamin C dan Daya Terima Seduhan Rosella Kering Mia Faza Khoirunnisa; Diah Puspitasari; Kurnia Mar'atus Solichah
Jurnal Pangan dan Gizi Vol 16, No 2 (2026): KAJIAN PANGAN DAN GIZI
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.16.2.2026.12-26

Abstract

Roselle (Hibiscus sabdariffa L.) is an herbal plant rich in vitamin C and widely used as a functional beverage. Dried roselle is more practical and has a longer shelf life than fresh roselle. However, vitamin C is water-soluble and thermolabile, so its content can be affected by brewing temperature and duration. This study aimed to determine the effects of brewing temperature and duration on vitamin C content and acceptability of dried roselle infusion and to determine the best treatment combination. The study used an experimental method with a factorial Completely Randomized Design (CRD). The factors tested were brewing temperatures of 80 and 90 °C and durations of 10, 15, and 20 minutes. The acceptability test involved 30 semi-trained panelists using a hedonic test, while vitamin C content was analyzed using iodometric titration. Hedonic data were analyzed using the Kruskal-Wallis test followed by the Mann-Whitney test, while vitamin C content was analyzed using the Scheirer-Ray-Hare test because the data did not meet the assumption of normality. The results showed that brewing temperature and duration did not significantly affect color, aroma, and taste, but significantly affected overall acceptability. The most preferred treatment was 80 °C for 10 minutes. The highest vitamin C content was obtained at 90 °C for 10 minutes, at 7.73 ± 1.63 mg/100 mL. Based on vitamin C content and acceptability, the best treatment combination was 90 °C for 10 minutes.
Aktivitas Antioksidan, Kadar Β Karoten, Kadar Vitamin C, Dan Sifat Sensori Bolu Kukus Dengan Variasi Konsentrasi Tepung Labu Kuning Dima Mutiara Putri; Nurrahman .; Wikanastri Hersoelistyorini
Jurnal Pangan dan Gizi Vol 16, No 2 (2026): KAJIAN PANGAN DAN GIZI
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.16.2.2026.73-81

Abstract

AbstractSteamed sponge cake is a traditional cake that is widely loved by the public because of its soft texture, sweet taste, and simple preparation process. However, steamed sponge cake generally has a low content of bioactive compounds. Pumpkin (Cucurbita moschata) is a local food ingredient rich in β-carotene, vitamin C, and antioxidants, thus potentially increasing the functional value of steamed sponge cake. This study aims to determine the effect of variations in pumpkin flour concentration on antioxidant activity, β-carotene levels, vitamin C levels, and sensory properties of steamed sponge cake. The study used an experimental method with a completely randomized design (CRD) with one factor, namely the addition of pumpkin flour of 0, 5, 10, 15, 20, and 25% with three replications. The research procedure included making pumpkin flour using a cabinet dryer, making steamed sponge cake according to the treatment formulation, then analyzing antioxidant activity using the DPPH method, determining IC₅₀, analyzing β-carotene levels using the n-hexane method, analyzing vitamin C using the iodometric method, and sensory testing using the hedonic method. The results showed that the addition of pumpkin flour significantly affected antioxidant activity, IC₅₀ values, β carotene levels, and vitamin C levels. Sensori- cally, all treatments were still acceptable to the panelists
Analisis Mutu Hedonik, Komponen Antioksidan, dan Aktivitas Antioksidan Prototipe Sport drink Air Kelapa dan Sari Kurma dengan Penambahan Ekstrak Daun Tempuyung Nur Aprisella Sayidatus Solikhah; Cleonara Yanuar Dini
Jurnal Pangan dan Gizi Vol 16, No 2 (2026): KAJIAN PANGAN DAN GIZI
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.16.2.2026.120-136

Abstract

Increased production of Reactive Oxygen Species (ROS) during high-intensity physical activity can induce oxidative stress in athletes, highlighting the need for beverages that not only support hydration but also provide antioxidant compounds. One potential approach is the development of a coconut water and date juice-based sports drink with the addition of tempuyung (Sonchus arvensis L.) leaf extract, a natural source of antioxidants. This study aimed to evaluate the effect of tempuyung leaf extract on hedonic quality, determine the best formulation, and analyze the flavonoid content, vitamin C content, and antioxidant activity of the sports drink prototype. A quantitative experimental study was conducted using a Completely Randomized Design (CRD) with three formulations: F1 (7.5%), F2 (11.25%), and F3 (15%), prepared with a coconut water to date juice ratio of 70:30. Hedonic quality attributes, including color, aroma, taste, and aftertaste, were evaluated by 30 semi-trained panelists. Hedonic quality data were analyzed using the Kruskal–Wallis test, and the best formulation was determined using the De Garmo method. The results showed that the addition of tempuyung leaf extract significantly affected the hedonic quality of color (p<0.05), but had no significant effect on aroma, taste, or aftertaste (p>0.05). The best formulation was F1, with a flavonoid content of 38.60 mg QE/g, vitamin C content of 21.60 mg/100 g, and antioxidant activity of 54.40%. It was concluded that F1 has the potential to be developed as a coconut water and date juice-based sports drink containing natural antioxidants.
Pengaruh Konsentrasi Temulawak (Curcuma xanthorrhiza) terhadap Karakteristik Kimia dan Aktivitas Antioksidan Kombucha Selama Fermentasi Ida Mukhliso; Fadhilah Rahmawati; Yunita Khilyatun Nisak
Jurnal Pangan dan Gizi Vol 16, No 2 (2026): KAJIAN PANGAN DAN GIZI
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.16.2.2026.27-36

Abstract

Temulawak (Curcuma xanthorrhiza Roxb.) is an Indonesian herbal plant containing curcuminoids, flavonoids, and phenolic compounds that hold potential as functional foods. Its utilization remains limited due to its bitter taste and low consumer acceptance. Fermentation is one method for enhancing the functional value and improving the sensory characteristics of the product. This study aims to analyze the effect of fermented temulawak concentration on the chemical characteristics, antioxidant activity, and organoleptic properties of the product. The study employed a laboratory experimental design using a Completely Randomized Design (CRD) comprising four treatments of temulawak concentration—0%, 10%, 20%, and 30%—with three replicates. The parameters observed included pH, total acidity, antioxidant activity, and organoleptic tests for aroma, taste, color, and texture. The results showed that increasing the concentration of fermented temulawak caused a decrease in pH from 6.21 to 5.60, an increase in total acidity from 0.45 to 0.95, and an increase in antioxidant activity from 25.30% to 65.80%. The 30% concentration treatment yielded the highest organoleptic scores for aroma, taste, color, and texture. Curcuma fermented has the potential to be developed as an innovative functional food based on local ingredients that supports health and food diversification.
Karakteristik Fisiokimia Dan Sensoris Minuman Instan Kecambah Kedelai Dengan Penambahan Jahe Berdasarkan Jenis Pengering Maha Roelita Sekar Candra Ritasari; Siti Aminah; Agus Suyanto
Jurnal Pangan dan Gizi Vol 16, No 2 (2026): KAJIAN PANGAN DAN GIZI
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.16.2.2026.82-93

Abstract

An instant soybean sprout beverage with added ginger can be produced through a drying process. The choice of drying method and the proportion of added ingredients influence the product's physicochemical and sensory characteristics. This study aimed to determine the effect of the drying method and the addition of ginger on the solubility, moisture content, protein content, and sensory properties of an instant soybean sprout beverage. A factorial Completely Randomized Design (CRD) was employed, involving two factors: the drying method (cabinet dryer vs. oven) and the concentration of instant ginger (0%, 20%, 40%, and 60% relative to the soybean sprout milk). Each treatment was performed in triplicate, resulting in 24 experimental units. Data on protein and moisture content were analyzed using a factorial ANOVA, while sensory (hedonic) data were evaluated using the Friedman test followed by the Wilcoxon post-hoc test. Solubility data were presented descriptively. The results showed a protein content of 15.36–33.45%, a moisture content of 2.18–8.58%, and a solubility of 29.02–72.75%. Both the drying method and the ginger concentration significantly affected moisture and protein content, though no interaction was observed between the two factors. Sensory preference scores differed significantly across products regarding taste, aroma, and powder color, but showed no significant differences in texture or the color of the reconstituted beverage. The product dried in an oven with 60% instant ginger achieved the highest mean preference score for taste (4.16), with a moisture content of 2.18% and a protein content of 17.15%. This formulation may serve as a reference for the development of instant soybean sprout beverages enriched with ginger.

Page 22 of 22 | Total Record : 219

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