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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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Chemical and the Acceptability of Chicken Nuggets as Functional Food with Utilization Rice Bran to Substitute Wheat Flour C. Maliluan -; Y. B. Pramono -; B. Dwiloka -
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

The purpose of this research was produce a product with the chemical properties and acceptability as well as having health benefits. The research was conducted from July to September 20 12. The variables in this research were insoluble dietary fiber, antioxidant activity, and sensory test. Dietary fiber was measured using the total multienzyme method, antioxidant activity was measured using DPPH method and the acceptability for the sensory test. Completely Randomized Design (CRD) with 4 treatments and 5 replications were used in this research. Treatment in this research was the total substitution of rice bran (w / w), consisting of : T0 = 0%, T1 = 25%, T 2 = 50%, T 3 = 75%, T4 = 100. The data obtained were further processed by analysis of variance to determine the effect of treatment. If there was any significant effect of treatment then it was followed by Duncan’s Multiple Range Test to determine the differences among the treatments. Based on the results of the study showed that the use of rice bran increase insoluble dietary fiber. Similarly, the antioxidant activity, the higher utilization of rice bran, significantly (P <0.05) increased the antioxidant activity of rice bran chicken nuggets. Overall, the use of rice bran as a substitute for wheat flour can improve the chemical properties but lower the acceptability of chicken nuggets as functional food.
PENGEMBANGAN PRODUK LUNPIA DENGAN PENAMBAHAN DAGING RAJUNGAN DAN ANALISA KELAYAKANNYA Muhammad Yusuf
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

Research on product development lunpia crab is still potential to be studied and developed further. One of the development effort was tested through the use of swimming crabs (rajungan) became the crab lunpia product. With the new product is expected to further popularize lunpia as traditional foods ofSemarang and also to promote it. Lunpia product development is the result of laboratory-scale trials using raw crab with organoleptic tests has an average value of 6.050. Product that has the highest preference test and became product that is developed with the specification; 0.7 mm skin thickness andcomposition of crab 60% by improving the skin to be 1 mm to improve the appearance of the product. Feasibility analysis indicates that the crab lunpia product development efforts are profitable and feasible to be developed.Keyword : crab, product development, crab lunpia
DAYA TERIMA DAN KADAR ALKOHOL PADA TAPE KULIT SINGKONG BERDASARKAN VARIASI JUMLAH RAGI agus marjoko; wikanastri hersoelistyorini
Jurnal Pangan dan Gizi Vol 2, No 2 (2011): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.2.2.2011.47-58

Abstract

Tapae is Indonesian traditional food made of materials that contain many carbohydrates such as cassava, rice and sorghum. Tapae can also be made from cassava peel, commonly called cassava peel tape. The general objective of this study was to determine the effect of variations in the addition of yeast to acceptance and alcohol content of cassava peel tapae. Organoleptic properties including flavor, texture, aroma and color. Increasing the number of yeast 0.5%, 1%, 1.5% and 2%. This type of research the effect of variations in the addition of yeast to consumer acceptance and ethanol content is experimental research. The results of organoleptic test is the most preferred by the addition of yeast 1,% seen from the parameter tape distinctive aroma smell, sweet taste is a bit sour, soft and soft texture. The highest alcohol content on the addition of the yeast 2% with an average 3.4%, for the lowest is the addition of yeast variation of 0.5%, with an average of 0.7%.
Formulasi Dodol Tinggi Energi Untuk Ibu Menyusui dari Puree Kacang Hijau (Vigna radiata l), Puree Kacang Kedelai (Glycine max), Dan Buah Naga Merah (Hylocereus polyrhizus). Annisa Millenda Sari; Vitria Melani; Anugrah Novianti; Lintang Purwara Dewanti; Mertien Sa&#039;pang
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.10.2.2020.49-60

Abstract

Latar Belakang: Ketersediaan ASI yang lancar akan membantu kesuksesan pemberian ASI eksklusif pada ibu menyusui selama 6 bulan. Kandungan ASI dapat dipengaruhi oleh asupan makanan dan status gizi. Asupan zat gizi makro makanan perlu ditingkatkan selama menyusui, selain itu harus didukung dengan mengkonsumsi bahan pangan yang dapat meningkatkan ASI karena selama menyusui ibu membutuhkan asupan energi yang lebih untuk pemulihan setelah persalinan dan proses metabolisme pembentukan ASI. Tujuan: Menganalisis perbedaan daya terima (warna, aroma, rasa, tekstur) dan analisis kandungan gizi dodol dengan penambahan puree kacang hijau, puree kacang kedelai, dan buah naga merah dari berbagai formula. Metode: Jenis penelitian ini adalah penelitian eskperimen dengan 4 formulasi yaitu F0, F1, F2, F3. Uji nilai gizi yang dilakukan yaitu kadar proksimat. Uji daya terima menggunakan Visual Analog Scale dengan 30 orang panelis konsumen. Uji statistik yang digunakan adalah One Way Anova (95% CI) dan Uji lanjut Duncan. Hasil: Hasil nilai gizi dan tingkat kesukaan panelis konsumen yang terpilih adalah formulasi (F3) dengan kadar lemak 6,56 g, kadar air 16,7 g kadar serat kasar 0,9 g, karbohidrat 71,5 g, protein 4,56 g, kadar abu 0,61 g, dan energi 363,3 g. Kesimpulan: Ada pengaruh penambahan puree kacang hijau, puree kacang kedelai, dan buah naga merah dengan daya terima terhadap parameter rasa, warna, aroma dan tekstur dan nilai gizi.
KARAKTERISTIK FISIK, KIMIA, DAN SIFAT ORGANOLEPTIK YOGHURT DENGAN CAMPURAN BERBAGAI KONSENTRASI SARI LIDAH BUAYA (Aloe vera) - Adriyan; Siti Aminah
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

Yoghurt is a beverage product derived from cow's milk that has a slightly sour taste as fermented by Lactic Acid Bacteria (LAB). Aloe vera has a content of nutrients including calcium, potassium, magnesium, vitamin A, B1, B2, B6, B complex, vitamin C, vitamin E, and protein. Need to develop into juice of aloe vera as a material added in yoghurt. The aim of study are test of pH, viscosity, total acid, fiber, and the organoleptic properties of aloe vera yoghurt. The method used is experiment with a completely randomized design (CRD) 1 factor that is with a mixture of aloe vera juice 0%, 5%, 10%, 15% and 20%. The results: pH are respectively 4.99, 5.05, 4.88, 4.87, 4.83; viscosity are 3.59 cP, 5.12 cP, 4.15 cP, 3.32 cP, 2.97 cP; total acid 0.93%, 0.95%, 1.00%, 1.00%, 1.01%; fiber content are 4.07%, 4.15%, 4.17%, 4.22%, 4.27%. The higher mix of aloe vera juice at yogurt, the lower the pH and viscosity. The best Organoleptic quality in the mixing of 5% that taste sour yogurt, viscosity viscous, sour aroma, and color white. Keywords: aloe vera juice, yoghurt, physical, chemical and organoleptic
KADAR PROTEIN, ELASTISITAS , DAN MUTU HEDONIK MIE BASAH DENGAN SUBSTITUSI TEPUNG GANYONG Lisa Rosalina
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.8.1.2018.1-10

Abstract

The purpose of this research is to determine of protein content, elasticity, and hedonic quality of Wet Noodle With Substitutes of Canna’s Fluor.The percentage of Canna’s Fluor which used is 0%, 7.5%, 15%, 22.5% dan 30%. The method of this research is various research methods experiments by completely randomized design (RAL) monofaktorial with 5 treatments and 4 replications. Protein content and elasticitys data was analyzed by statistical ANOVA and followed by a further test of LSD whereas the hedonic quality test results were analyzed using Friedman test and Wilcoxon test. Statistical analysis shows an influence (p<0,05) from the amount of canna’s subtitution to protein content and elasticity value of wet noodle, while on hedonic quality in terms of texture and color give a real effect. But in terms of taste and flavor not give an effect, this is shown from value of (p>0,05). The best result of this research is a noodle with 15% Canna’s Subtution with protein content 4,353%, elasticity value 0,048 N/mm2 and mean of hedonic quality 3,28.
PENGARUH PEMBERIAN DOSIS RAGI TAPE (Kapang Amilolitik) TERHADAP PEMBUATAN TAPE PISANG KEPOK Fauziah K N; kurnia K; Nita A
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.10.1.2020.11-17

Abstract

Indonesia is known as an agrarian country with the majority of its population living as farmers. One of the results of abundant and diverse agriculture is fruits, including bananas. In this study, the banana used was Kepok banana with the aim of finding the best dose of yeast, using the organoleptic test and alcohol test. The method used in the form of a Completely Randomized Design with different yeast doses (0.5;1;1,5;2;2.5 grams) and carried out organoleptic test and alkohol test. The results showed that the tape with a dose of 2.5 grams of yeast had the highest alcohol content and the most favored organoleptic test respondents were treatment 4 with a dose of 2 grams of yeast. The conclusion from this study is that the more yeast doses given the faster the alcohol metabolism.
KAJIAN TEKNOLOGI PEMBUATAN TEPUNG KACANG HIJAU INSTAN DAN SIFAT FISIK Nurhidajah .; Waysima .; Nur Wulandari
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 purpose of this research was studied the effect of soaking solution and stripping the treatment of the physical characteristics of mung bean flour produced. The design of this study is purely experimental descriptive analytic method. Research done in 2 stages: a preliminary study and main study. Preliminary research to find the optimal soaking time, ie variation of immersion time. Primary research to find the characteristics of various soaking solutions (aquades, Na2HPO4, and mixtures of Na-citrate- Ca(H2PO4)2 and control). The variables measured were the development of the volume ratio, water absorption ratio, yield, density Kamba, when soluble, starch granules are microscopic, whiteness and water absorption index. The results showed that immersion using a mixture of of Na-citrate- Ca (H2PO4)2 ratio of 1:1 in 1% concentration and immersion time of 11 hours gives the results of the physical characteristics of the best instant mung bean flour. Key words: mung beans, flour, instant, cooking technology.
PENGARUH LAMA FERMENTASI PADA PRODUKSI MINYAK KELAPA MURNI (VIRGIN COCONUT OIL) TERHADAP SIFAT FISIK, KIMIA, DAN ORGANOLEPTIK Ngatemin -; Nurrahman -; Joko Teguh Isworo
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

Virgin coconut oil Virgin coconut oil (VCO) is obtained from fresh coconuts (non-copra) and processed without high-temperature and chemicals. The purpose of the study was to determine the effect of fermentation VCO to the yield, physical properties (density, refractive index), chemical properties (saponification number, acid number, and the number peroksidan), and organoleptic properties (color, aroma, and viscosity). Materials research is the fruit of the coconut meat Typical types (Cocos nucefera lin). The study design used a completely randomized design with duration of fermentation 14, 16, 18, 20, 22, and 24 hours with 4 replications. The results showed no effect on the fermentation yield and physical properties of VCO that includes specific gravity and refractive index, but significantly affect the chemical properties including acid number, saponification and peroxide. Hedonic test the VCO, long fermentation affect the color and viscosity, but does not affect the scent. The yield of the highest VCO in 24-hour fermentation period which is 22%, the highest density in the fermentation of 22 hours is 0.910 g / cm 3 and the highest refractive index of 0.1515 at 24 hours of fermentation. Saponification high of 27.65 mg KOH / g, the lowest value acid value 0.567 mg KOH / g, and the lowest peroxide 1,120 meq / kg at 16 hours of fermentation. A panelist on the level of the highest color 3.3 24 hour fermentation, the aroma of 3.0 A levels at 22 hours of fermentation and viscosity of 2.95 in 16-hour fermentation period.
KAJIAN KARAKTERISTIK PEMBUATAN EDIBLE FILM DENGAN KOMBINASI PATI BIJI NANGKA DAN ALGINAT SEBAGAI PENGEMAS MAKANAN BERBASIS BIODEGRADABLE (Study Characteristic Of Making Edible Film With Combination Of Jackfruit Starch And Alginat As Biodegrdable Food Packaging) Azafilmi - Hakiim; Dessy Agustina Sari
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.7.2.2017.124-131

Abstract

The aim of this research is to get the optimum starch and alginate seed starch composition and the most suitable operating temperature during the manufacture and printing of edible film. The experimental design was variation in starch seed starch concentration (1.5%, 2.5%, 3.5%), alginate consentation (0.5%, 1%, 1.5%), and operating temperature (750C, 900C). The result of the research on the parameter of modulus young value or the highest average film elasticity level is 314,08 Mpa obtained at 2.5% alginate composition, 1.5% jackfruit seed starch and operating temperature 90oC, extention at maximum or highest film elongation value average of 31.59 mm in 3.5% alginate composition, 1.5% jackfruit starch and 90oC operating temperature, tensile strength value or tensile strength value of an average film average of 7.45 Mpa obtained in composition 3 , 5% alginate, 1.5% jackfruit starch and 90oC operating temperature. By using SPSS series 23 there is a correlation of linear regression response extention at maximum and tensile strength is increasing. Key words : starch, alginat, edibel film.

Page 5 of 19 | Total Record : 182

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