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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 Penggunaan Sisik Ikan Bandeng Terhadap Kadar Kalsium, Daya Kembang dan Organoleptik Camilan Stick Chairunnisa Nur Aulia Fajari; Muh Yusuf; nurrahman nurrahman
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.9.1.2019.65-73

Abstract

Stick is snack which favoured by society but lack of nutrition content, especially mineral calcium, then needed an other materials to completed it with the addition of Chanos fish scales fluor. The general purposed of this research was to determined the effect of used Chanos fish scales to calcium levels, swell strength and organoleptic of stick snack. The method of this research is experiments methods used completely randomized design (RAL) monofaktorial by a factor variation of addition 0%, 1%, 2%, 3%, 4% and 5%. Statistical analysis showed an influence from the addition of fish scales fluor to calcium levels and organoleptic that showed from p value <0,05, but no influenced on the swell strength. The best treatment of this research are 3% additional of fish scales with calcium levels 0,38%, swell strength value 1,375%, quality scale value 3,675 and hedonic value 2,83. The conclution of this research are more higher percentage additional of Chanos fish scales will increase calcium level and hedonic value but degraded the quality scale value.
Pengaruh Pengolahan terhadap Kandungan Poliphenol dan Antosianin Beras Wulung yang Berpotensi sebagai Makanan Diet Penderita Diabetes Mellitus Sri Hartati
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

Wulung rice called black rice in Java, it was believed the functional food for Diabetes Mellitus. The purpose studies was to determine the chemical content of rice like the moisture content, carbohydrate, protein, fat, ash and to know the changes in polyphenolic and anthocyanin levels after cooking and a flour product. The Results showed that is a carbohydrate (64.98% wb), protein 15.41% wb, fat 4.23% wb, minerals (ash) 2.04% wb, crude fiber 3.52% wb and moisture 13.34%. There were no differences between the levels of phenols for whole grain that has been processed into rice, but there were significant differences with flour. Total phenol of whole grain, flour, and rice respectively are 0.76, 0.55 and 0.84 mg. There were significant decreasing of anthocyanin in processing to the flour and rice. The decrease in anthocyanin 83.60% occur in the processing of rice. Anthocyanin of whole grain, flour and rice respectively: 2.8918, 2.4091 and 0.4741 mg/100g (% db).
Karakteristik Fisik dan Organoleptik Sereal Berbasis Kecambah Jagung-Kedelai Bima Bayu; Siti Aminah; Nurhidajah -
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.7.1.2017.28-37

Abstract

The corn and soybean germination process were known to increase vitamin and mineral bioavailibility, there are not many food products were based on corn and soybean sprouts. The good nutrients content of corn and soybean sprouts potentially can be developed in to food products such as cereals. Cereals can be consumed as snack or food alternative. The general purpose of this research is to determine the effect of seedling corn and soybean sprouts formulation against physical and organoleptic characteristics of the corn-soybean sprouts cereals. The used research method is experiments using a randomized block design (RBD) monofaktorial with corn-soybean sprouts formula variation factor (control, 10:90, 30:70, 50:50, 70:30, 90:10, 100: 0). The physical (yield, kamba density, water absorbtion, and colour brightness) and organoleptic characteristics of product were analyzed, then thebest formulation results of both variable were proximate analyzed. The physical characteristics data were analyzed statistically by Anova follewed by a further test HSD while organoleptic test results were analyzed by the Wilcoxon and Friedmann test. The best result of the yield is 75,8% at 50:50, Kamba density of 0.03 g / ml in controls, water absorption of 3.7 ml / g at 50:50, and the brightness of 67.02 at 50:50. While the best organoleptic test results are cereals control. The summary result of the cornsoybean sprouts cereal with the variation on the corn-soybean sprouts formulation showed the real difference for each test performed where the best cereal formlation is 50:50.Keywords : Corn sprouts, soybean sprouts, Physical characteristics, Organoleptics, Cereal
EXPERIMEN PEMBUATAN CRAB NUGGET DENGAN BAHAN SECOND GRADE DARI INDUSTRI RAJUNGAN SERTA ANALISA ASPEK EKONOMINYA muhammad yusuf; agus suyanto
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.2.2.2011.1-6

Abstract

Development value added crab of second grade still very has potency to be developed and marketed. One of the development effort tried by utilization crab become crab nugget. This research aim to study how far its development prospect and how its marketing strategy so that product of experiment became the best product. In other hand, crab nugget as alternative and new nugget in the market can provide opportunity of entrepreneurship. Research method uses experiment with presentation of data descriptively tabulation traverse (cross-tabs). Result of market survey, consumer response to fickle product of crab nugget is: (a) Respondent interested to product counted 88,3 % (b) Respondent enthusiastic buy product 73,3 % (c) Respondent interested to product but do not intend to buy counted 15 %. Strategy performed within effort improve sale done by : (a) give better service (b) multiply promotion effectively and smart (c) vie with image feel more pre-eminent (d) give freshment at sale place visited by consumer.
PERANAN PLASMA LUCUTAN PIJAR KORONA TERHADAP PENURUNAN TOTAL BAKTERI SUSU SEGAR Ali Khamdi; Siti Aminah
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

Development of technological applications of plasma as a sterilization system in this case the influence of incandescent discharge plasma towards reduced of total bacteria from fresh milk has been developed and tested. Incandescent corona discharge plasma generated by a point field configuration and the DC voltage (Directing Current) 15 kV, the distance between electrode 2 cm. This system is in sterilizations observation on fresh milk in put in a 5 ml Petri dish in 9 cm and then irradiates the incandescent corona discharge plasma. Variations old incandescent lighting corona discharge plasma with 0 as the control variation 50, 100, 150, 200 seconds. Fresh milk which has been irradiate the incandescent corona discharge plasma at planting on NA medium for amount of total countbacteria. The test results showed that the differences in the old incandescent corona discharge plasma irradiation effect on the number of bacteria in fresh milk. Variations in irradiation time 0 (as control), 50, 100, 150, 200 sec positive correlated to the decrease of total bacterial fresh milk. Plasma irradiation treatment did not alter the pH and color of fresh milk. Key words: milk fresh, the incandescent corona discharge plasma, long irradiation, and total bacteria.
PENGARUH PENAMBAHAN KITOSAN DARI CANGKANG RAJUNGAN (Portonus Pelagicus) TERHADAP TOTAL MIKROBA KADAR AIR DAN MUTU ORGANOLEPTIK MIE BASAH SELAMA PENYIMPANAN Arika Musyahadah Asy-syarifahi; Muhammad Yusuf; Agus Suyanto
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.8.2.2018.119-129

Abstract

Noodles is a food product with raw wheat flour is very popular among the people of Indonesia. Noodle products are generally used as an energy source because it has a high enough carbohydrate. Wet noodle is a product that has a short shelf life because it has a high water content. Based on the above, it is necessary to administer preservatives which can extend the shelf life of noodles and also safe for consumption, one of which is chitosan. This study aims to determine the effect of adding chitosan with some concentration and storage time to total microbes, moisture content, and organoleptic quality of wet noodles. This study used a factorial completely randomized design consisting of two factors: first factor is total chitosan concentration given (0 ppm, 50 ppm, 100 ppm, 150 ppm, 200 ppm) and the second factor is storage duration (0 hours, 12 hours, 24 hours, 36 hours, 48 hours) in room temperature. The result of statistical test showed that chitosan concentration and storage time have influence to total microorganism and organoleptic, while for water content has no effect. The total microbial value at 24 hours test hour only at the concentration of chitosan 150 ppm and 200 ppm has a value that is still below the standard that has been set by SNI 01-29871992 is 1.0 x10-6. the highest water content was obtained at concentration 200 ppm hjam to-0. The results of organoleptic test of wet noodles with the addition of chitosan during storage showed the difference between wet noodles without adding chitosan (0ppm) with the addition of chitosan concentration.
SIFAT KIMIA DAN SENSORI SERBUK BERAS HITAM DENGAN VARIASI METODE PEMASAKAN DAN PENAMBAHAN BUBUK KEDELAI Diksy Zeta Amorta; Nurhidajah Nurhidajah
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.10.1.2020.64-77

Abstract

Black rice is one of the world's rice varieties, in addition to white rice, brown rice, and brown rice. The content of anthocyanin and its antioxidant activity is greater than other types of rice. Therefore, this research done as one effort to exploit black rice. The general purpose of this study was to determine the levels of anthocyanin, antioxidant activity, sensory properties and determine the best treatment. Cooking methods (roasting and oven) and the addition of soy powder (0, 10gr, 20gr, 30gr, 40gr). This study used a Factorial Completely Randomized Design with anthocyanin and DPPH antioxidant activity. The result of statistical test shows hat cooking method and addition of soybean powder have an effect on anthocyanin content, antioxidant activity and sensory properties. The best treatment was roasting and 10 gr from 10 gr weight of black rice with anthocyanin content 4,67 ppm, antioxidant activity 29,80%, sensory value 2,77 (close to likes) and protein value 14,68% . The value of water content in powdered black rice powder also in accordance with standard water content in powder powder ranges from 3% to 5%.
RESIDU LOGAM BERAT IKAN DARI PERAIRAN TERCEMAR DI PANTAI UTARA JAWA TENGAH (Residual Heavy Metals in Fish from Contaminated Water in North Coast of Central Java) Agus Suyanto; Sri Kusmiyati; Chistina Retnaningsih
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

Heavy metal pollution is increasing in line with increasing industrialization. Research on the Heavy Metal Residues in fish from polluted water and unpolluted water in Central Java using descriptive-explorative research approach, using samples of fish from ponds and estuaries . Samples were taken from three locations coastal areas in district of Semarang, Tegal and Pati.  Analysis of heavy metals consists of Pb, Cu, Zn, Hg, Cd, and As by AAS (Atomic Absorption Spectroscopy). The results showed levels of heavy metals from 0.08 to 0.12 ppm Hg above the threshold regulation Ditjen POM RI no 03725/B/SK/VII/89 on fish from polluted and unpolluted ponds and estuaries polluted and not polluted in Pati and Semarang.  Zinc (Zn) heavy metal at 40.11 ppm from unpolluted estuaries district of Tegal above the set threshold. Key words: fish, ponds, esturia, contaminated heavy metals
KADAR PROTEIN, KADAR KALSIUM, DAN KESUKAAN TERHADAP CITA RASA CHICKEN NUGGET HASIL SUBSTITUSI TERIGU DENGAN MOCAF DAN PENAMBAHAN TEPUNG TULANG RAWAN Hanifa R. -; A. Hintono -; Y.B. Pramono -
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

This study aims to determine the levels of protein, calcium levels, and preferences chicken nuggets were made ​​by substituting the use of Modified Cassava Flour (MOCAF) and the addition of bone flour. The analysis design of this research has been done  a completely randomized design with factorial. The treatments used in this study consisted of two factors, namely the substitution of wheat with Mocaf as factor A (A0 = 0%, = 10% A1, and A2 = 20%) and the addition of bone flour as factor B (B0 = 0%, B1 = 7.5%, and B2 = 15%). The first to make a chicken nuggets, after that test parameters, and data analysis using descriptic analysis and analysis of variance. The results showed an impact on the protein in the form of increased levels of the protein. Increased calcium levels occur with increases in bone flour used. In addition, no significant on flavor chicken nuggets.
ASUPAN ENERGI, SENG DAN MAGNESIUM YANG TIDAK SESUAI KEBUTUHAN SEBAGAI FAKTOR RISIKO PREEKLAMPSIA DI DAERAH PAPARAN PESTISIDA TINGGI Rifatul Masrikhiyah
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.8.1.2018.64-69

Abstract

Pre-eclampsia is a cause of death maternal mortality highest in Brebes district (42 %). The cause of pre-eclampsia unknown certainly, Oxidative stress is the one cause of pre-eclampsia. The aimed of this study was to analyze macro and micronutriens intake which are unjustified with the needs as pre-eclampsia risk factors. The research is observational research with design case control. Subjects in the study was mother post partum (20-35 years) which consists of 55 cases (pre-eclampsia) and 55 control (not pre-eclampsia). Nutrient intake was measured by semi quantitative food frequency questionnaires and data MUAC, BMI, Age and education was collected from interviews structured. Data was analyzed by counting odds ratio and method of logistic regression. There was no difference in age and LILA between the cases and control group. The cases had median of long education lower than control. The cases had median of BMI higher than control. Low Magnesium intake (OR = 16,011; 95%CI : 4,886 – 52,463) and low zinc intake (OR = 10,925; 95%CI : 2,633 – 45,335) were pre-eclampsia risk factor in high pesticide exposure area. 

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