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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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PENURUNAN BILANGAN PEROKSIDA PADA MINYAK JELANTAH MENGGUNAKAN SERBUK DAUN PEPAYA Fandhi Adi Wardoyo
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.8.2.2018.82-90

Abstract

Research on the reduction of peroxide numbers in wasted cooking oil has been done. The aim of this research is to determine the reduction of peroxide numbers in wasted cooking oil after soaking with papaya leaf powder (Carica papaya) concentration 5, 10, 15 and 20 %b/v, then it has been soaked for one to five days. The wasted cooking oil has initial peroxide numbers sebesar 74,29 mg O2/100. The result showed that after wasted cooking oil has been soaked for five days with papaya leaf powder concentration 10%b/v can reduced peroxide number up to 52,16%, and the peroxide number decreased to 35,54 mg O2/100.
SIFAT FISIK, SIFAT ORGANOLEPTIK DAN AKTIVITAS ANTIOKSIDAN SUSU BUBUK KEDELAI HITAM BERDASARKAN KONSENTRASI TWEEN 80 Riska Ciptasari; Nurrahman Nurrahman
Jurnal Pangan dan Gizi Vol 10, No 1 (2020): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.10.1.2020.49-63

Abstract

Soy milk is one alternative to cow's milk for lactusa intolerance patients. The utilization of black soy less is attention and not as popular as yellow soybean because of the color that is less interesting. Another alternative in the processing of milk is the manufacture of milk powder. Processing of instant soy milk powder using foam-mat drying method required addition of filler material ie maltodextrin and Tween 80. With the addition of proper Tween 80 concentration expected to produce more stable milk powder. The general purpose of this research is to know the effect of Tween 80 concentration variation on physical properties, organoleptic properties and antioxidant activity of black soybean milk powder. Experimental method of experimental type using Completely Randomized Design (RAL) monofactor with Factor addition of Tween 80 concentration (0, 0,25, 0,5, 0,75 and 1 percent). The product analyzed physical properties (water absorption, moisture content, solubility and settling rate), organoleptic properties and antioxidant activity. The best result of antioxidant activity was 33,70% RSA at concentration 0,25%, water absorption 2,77 ml / g at concentration 0,25%, water content, 8,98% at concentration 0,25%, solubility 84,435% at a concentration of 0.75% and a precipitation rate of 10 s at a concentration of 0.25%. While the best organoleptic test is at concentration 0.25%. The conclusions of the research on black soybean milk powder with the addition of Tween 80 concentration showed a real difference for each test conducted where black soybean milk powder with the addition of Tween 80 0.25% concentration was the best treatment.
POTENSI CAMPURAN KECAMBAH BERAS COKLAT DAN KECAMBAH KEDELAI SEBAGAI MINUMAN FUNGSIONAL TINGGI SERAT DAN PROTEIN (Potential for Mixed Brown Rice Sprouts and Soybean Sprouts as Fuctional Beverage High Fiber and Protein) Siti Aminah
Jurnal Pangan dan Gizi Vol 1, No 2 (2010): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.1.2.2010.%p

Abstract

Brown rice sprouts and soybean sprouts potential as a functional beverage ingredients. This study aims to measure the levels of protein and fiber beverage from a mixture of brown rice sprouts and soybean sprouts, and knowing the nature organoletiknya. The materials used are brown rice, local soybean, spices and sugar. The experimental design in this study was completely randomized design with sprouted flour concentration factor with three replicates. The highest protein content in the treatment of mixing flour and sprouted brown rice seedling soybean: 10:90% as much as 35.20 g% is the lowest protein content in the treatment of 50:50% as much as 18.87 g%. The highest fiber content in the treatment of 30:70% as much as 0:35 g%, while the lowest levels in the treatment of 50%: 50% as much as 0.027 g%. Rendement sprouted brown rice flour as much as 80% and 67% soybean sprout flour. Organoletik score highest on treatment E: 50:50%.  Statistical analysis showed no treatment effect on protein content, and organoleptic, but did not affect the fiber content. Key words: Brown Rice, Soybean, Sprout, Functional Beverage
PERILAKU HIGIENE PENGOLAH MAKANAN BERDASARKAN PENGETAHUAN TENTANG HIGIENE MENGOLAH MAKANAN DALAM PENYELENGGARAAN MAKANAN DI PUSAT PENDIDIKAN DAN LATIHAN OLAHRAGA PELAJAR JAWA TENGAH Suci Fatmawati; Ali Rosidi; Erma Handarsari
Jurnal Pangan dan Gizi Vol 4, No 2 (2013): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.4.2.2013.%p

Abstract

The implementation of food hygiene and healthy food into basic principles of operation of the institution. chef has an important role in the smooth running of the production process because workers are planners, implementers and managers in an organization of food. There are four (4) factors that allow the transmission of disease through the food hygienic behavior, sources of infectious disease, the presence of the media (food, drinks) and recipient-recipient. The purpose of this study was to determine hygiene behavior based on chef knowledge of food processing hygiene in food holding in Center For Education And Training In Sports Student Central Java. Type of study is a descriptive with cross-sectional method, in which the cause and effect variables were measured at the same time. The research sample is whole chef in Sports Education and Training Center Student Central Java that as many as 6 people. The results showed that 50% of respondents had a good knowledge and 50% medium category. Knowledge chef is good enough, but seen from the behavior of chef is still less attention to hygiene. This shows that there is no relationship between knowledge of food hygiene and hygiene behavior chef.
ANALISIS STRATEGI DAN MANAJEMAN EKSPOR PRODUK HORTIKULTURA DI PT. BUMI SARI LESTARI TEMANGGUNG Mega ratri ayu aksani; Muhammad Yusuf; Nurhidajah Nurhidajah
Jurnal Pangan dan Gizi Vol 6, No 1 (2016): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.6.1.2016.%p

Abstract

This study aims to determine the marketing strategy and management of PT. Bumi Sari Lestari is precise and competitive by first identifying, assessing internal factors of company and external environment that influence the company. This is done by using the method of SWOT Analysis (Strength, Weakness, Oppurtunity, Threat) triggered by Freddy and Rangkuti. SWOT analysis is an analysis used to evaluate opportunities and threats within the business environment as well as the strengths and weaknesses of the company's internal. This research is conducted by survey method (interview and questioner) at General Manager with company company marketing staff, company agronomist staff and production staff. The result is then tested using isntrumen test (validity and reliability), hypothesis test (simple linear regression and t test (partial)) and analyzed by SWOT Analysis method. Internal factors, external, position and type of business and corporate strategy is an independent variable, which means each variable is not done comparison, but explain each other and affect other variables. The results show that the company's marketing strategy is a strategy of mutual trust, where the position of the company is in a less secure position because there will be many competitors in this business and this business is an ideal business. Companies can use the company's previous strategy by improving some of the company's weaknesses and avoiding or defending against corporate threats by creating more competitive strategies. 
NILAI TBA, FFA, KADAR AIR DAN SIFAT SENSORI KERIPIK KENTANG BERDASARKAN JENIS KEMASAN DAN LAMA PENYIMPANAN Azqia Fajriyani; Wikanastri Hersoelistyorini; nurhidajah nurhidajah
Jurnal Pangan dan Gizi Vol 9, No 2 (2019): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.9.2.2019.54-68

Abstract

Potato (Solanum tuberosum L.) is one type of tubers are widely consumed by the community because it tastes good and contains high carbohydrates. Potato damage easily occurs because the water content in potatoes is high enough that is 80 percent. Based on that, it is necessary to do the processing to extend the life of the potato store. This study aims to determine the effect of packaging type and storage time to the value of TBA, FFA, Water Content and Sensory Character of Potato Chips. This study used a factorial completely randomized design consisting of 2 factors: packaging type (PP, PE, and aluminum foil) with each thickness of 0.5 mm and storage time (0 days, 7 days, 14 days, 21 days and 28 day) in room temperature. The result of statistical test showed that the type of packaging and storage time had an effect on FFA value, water content and sensory character of potato chips while the value of TBA had no significant effect. Level of potato chip TBA at end of shelf in packing PP 2,412 mg malonaldehid / kg sample, PE 3,365 mg malonaldehid / kg and aluminum foil 2,787 mg malonaldehid / kg sample. FFA value at end of shelf life on packing PP1,173% ALB sample, PE 1,548% ALB sample, and Alumunium foil 1.173% ALB sample. Water content at end of shelf life on PP 7.040%, PE 3,933%, and Alumunium foil 3,003%. The result of statistical test shows that there is influence of packaging type and storage time to FFA value, water content and sensory character of potato chips.
BILANGAN PEROKSIDA MINYAK GORENG CURAH DAN SIFAT ORGANOLEPTIK TEMPE PADA PENGULANGAN PENGGORENGAN Siti Aminah .
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

The reactions that occur during the frying oil will damage the stability and the fried ingredients. The objective of research in general is to determine the effect of frying on the number of repeated frying to  peroxide value, organoleptic characteristic of tempe and cooking oil. Design research using Complete Random Design (CRD) 2 repetition one factor that is repeated frying (1, 5, 10, 15, and 20). Variable in this research is bulk cooking oil and tempe. Chemical analysis consisted of the determination of water content of tempe (oven method) and the number of bulk cooking oil peroxides (AOCS Cd 8-53). The Data are then  analyzed using Analysis of Variance (ANAVA) with further test LSD (Least Significant Difference). The more repeated frying peroxide number is increasing. Color and aroma becomes less good tempe and cooking oil with repeated frying. Keywords: peroxide number, organoleptic characteristic, bulk cooking oil
STUDI PEMBUATAN MAKANAN PENDAMPING ASI (MP-ASI) MENGGUNAKAN CAMPURAN TEPUNG KECAMBAH KACANG KEDELAI, KACANG HIJAU, DAN BERAS Purwanto -; Wikanastri Hersoelistyorini
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

Beans (soy beans, green beans) and cereals (rice) in the form of sprouts can improve the digestibility during germination occurs due to hydrolysis of carbohydrates, proteins and fats into simpler compounds, so it is easy to digest. During this process a rapid increase in the amount of protein and vitamins, while fat content decreased. Sprouts in the form of flour can be used as an ingredient mixture of complementary food of Mother’ Breast. The purpose of this study to determine levels of protein, vitamin C, and organoleptic properties of foods AS1 (MP-ASI) of soybean sprout flour mixture, green beans, and rice. The experimental design in this study using a completely randomized design with 8 treatments and 3 replication as for the experimental design as follows: BKK1 (25%: 75%), BKH2 (25%: 75%), BKK3 (50%: 50%), BKH4 (50%: 50%), BKK5 (75%: 25%), BKH6 (75%: 25%), BKHKK7 (50%: 25%: 25%), BKHKK8 (25%: 25%: 50%), data analysis, protein content, levels of vitamin C using Anova statistical test and further test DMRT organoleptic properties while analysis using friedman test and further test Wilcoxon. The results showed the effect of variation in flour mixture soybean sprouts, green beans, and rice in the manufacture of complementary feeding on levels of protein, vitamin C, and organoleptic properties. Levels of protein and vitamin C in a mixture BKHKK8 highest (25% germination of rice flour: 225% sprouted mung bean flour: 50% soybean sprout flour) of 23.29 g% and organoleptic assessment of vitamin C while the average panelist liked the mix of products BKK5 (75% germination of rice flour: 25% soybean sprout flour).
Kadar Protein, Daya Kembang, dan Organoleptik Cookies dengan Substitusi Tepung Mocaf dan Tepung Pisang Kepok Anik Sholekah Oktaviana; Wikanastri Hersoelistyorini; Nurhidajah Nurhidajah
Jurnal Pangan dan Gizi Vol 7, No 2 (2017): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.7.2.2017.72-81

Abstract

ABSTRACT Cookies are small snacks that are very popular in many people. Cookies use a wheat flour with low-protein that can be substituted with mocaf and flour of banana’s kepok. The general objective of this study was to determine the protein content, swell power and the organoleptic characteristic of cookies based mocaf and flour of banana’s kepok. The experimental method of experimental type using Completely Randomized Design (CRD) monofactor with variation factor of 0: 0, 1: 9, 3: 7, 1: 1, 7: 3, and 9: 1 (mocaf flour: flour of banana’s kepok). Cookies analyzed levels of protein, swell power and organoleptic characteristic. Protein content and swell power data were analyzed by ANOVA statistic followed by Duncan test while organoleptic characteristic test was analyzed using Friedmann test and Wilcoxon test. The results of statistical analysis showed that there was an effect of the amount of substitution of mocaf flour and flour of banana’s kepok on protein content, swell power and organoleptic organoleptic in terms of color. The best results of this study were substitution cookies of mocaf 5% and flour of banana’s kepok 45% with 4.19% protein content, 23.89% swell power and average value of organoleptic characteristic 3.01 substitution from  cookies of mocaf 45% and flour of banana’s kepok 5%. Conclusions of the research conducted on substitution cookies of mocaf and flour of banana’s kepok showed no real difference for each test performed, except the organoleptic characteristic in terms of taste, aroma and texture. Keyword: mocaf, banana’s kepok, cookies, swell power, and organoleptic characteristic
Efektivitas Sayur Bayam Terhadap Perubahan Kadar Hemoglobin Remaja Putri Di Smp 3 Kalasan, Sleman, Yogyakarta Reza Iqbal Suhada; ayu fitriani; fery lusviana widiany
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.9.1.2019.16-26

Abstract

Pendahuluan: Anemia merupakan salah satu permasalahan gizi umum di dunia terutama di negara berkembang. Prevalensi anemia di negara berkembang mencapai 27%. Di Indonesia perilaku mengkonsumsi sayur dan buah dari tahun 2007-2013 sebagian besar provinsi menunjukkan penurunan terutama di Provinsi DIY sehingga menyebabkan terjadinya permasalahan gizi salah satunya yaitu anemia. Dari data studi pendahuluan didapatkan 20% siswi di SMP N 3 Kalasan mengalami anemia.Metode Penelitian: Jenis penelitian adalah quasi eksperimental dengan desain one group pre test post test design without control group. Sampel penelitian adalah remaja putri di SMP N 3 Kalasan. Teknik pengambilan sampel menggunakan simple random sampling yaitu mengambil subyek penelitian sebanyak 35 siswi melalui perhitungan besar sampel. Instrumen yang digunakan adalah Stick Hemoglobin Testing. Metode pengumpulan data menggunakan data primer. Analisis pengolahan data menggunakan paired sample t-test.Hasil: Penelitian dilakukan terhadap 35 responden terdiri dari kelas VIII dan IX. Seluruh responden diberikan perlakuan sama yaitu pemberian sayur bayam selama 7 hari. Hasil uji paired sample t-test terdapat perbedaan rerata kadar hemoglobin responden sebelum perlakuan yaitu 12,797 gr/dl dan sesudah perlakuan yaitu 13,183 gr/dl. Serta ada pengaruh yang signifikan pemberian sayur bayam terhadap perubahan kadar hemoglobin responden dengan sig 0,002.Kesimpulan: Pemberian sayur bayam efektif berpengaruh terhadap perubahan kadar hemoglobin remaja putri di SMP N 3 Kalasan.

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