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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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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 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

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.
KARAKTERISTIK ORGANOLEPTIK SUP JAGUNG INSTAN YANG DIPERKAYA TEPUNG CANGKANG TELUR BEBEK fakhrissal dian arga nugroho; siti aminah; afrilia afriatul lael; neneng indarti
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.10.1.2020.18-23

Abstract

Duck eggshell flour which contains a source of calcium which is useful for increasing calcium in the body, eggshell flour as an addition to instant corn soup enriched with duck eggshell flour. This research method is an experimental method using a completely randomized design (CRD) method. Utilization of duck eggshells made in the form of flour as a mixture of food products including instant soup. Ingredients that can be used as instant soup are sweet corn. Instant corn soup has good nutrition and distinctive characteristics. So, instant corn soup can be enriched in its nutritional content (calcium) by adding calcium from duck eggshell flour. The purpose of this research is to find out the Organoleptic characteristics (color, flavour, texture and taste) instant corn soup enriched with duck eggshell flour. This research uses RAL method which consists of 5 treatments, namely the addition of 0%, 5%, 10%, 15% and 20% duck eggshell flour which is then analyzed. The results showed instant corn soup enriched with duck eggshell flour had a different effect on the addition of eggshell flour, the sensory properties of the most preferred taste was 5%.
PENGARUH PEMBERIAN BEKATUL DAN TEPUNG TEMPE TERHADAP PROFIL GULA DARAH PADA TIKUS YANG DIBERI ALLOXAN (The Influence of Rice bran and Flour Tempeh on Blood Sugar Profile in Rats Fed Alloxan) Sufiati Bintanah; Hapsari Sulistya Kusuma
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

One of the food as an option in the menu diet is soy-based food. Study at diabetic mice treated with bran oil diet improved insulin sensitivity. Whether the effect of bran, tempeh flour, rice bran and tempeh mixture of blood sugar profiles in Wistar rats fed alloxan. Top of FormThis study aims to determine the effect of blood glucose profile after administration of bran, tempeh flour, rice  bran and tempeh mixture in mice that had been given alloxan. The study was a randomized experimental laboratory using pre post test design with control group. Number of rats 6 tails for each group (3 groups of treatment and 1 control group) so that the overall sample sum was 24 rats. Results of study the Through of post hoc test showed that differences in blood sugar levels every week in all three treatment groups when compared with the control group was statistically significant (p = 0.000, p = 0.000, p = 0.000). Tempeh group as compared with mixed groups differences in blood sugar levels in 3 weeks was not significant (p = 0.491, p = 0.764, p = 0.319). Rice bran group than the group differences in levels of sugar mixture in 3 weeks was not significant (p = 0.374, p = 0.297, p = 0.093). Tempe rice  bran group than the group differences in blood sugar levels at 3 weeks was not significant (p = 1.000, p = 0.993, p = 0.954). Simak Baca secara fonetik Kamus - Lihat kamus yang lebih detail Menerjemahkan lebih dari 50 bahasa παραλία Comment allez-vous ? ¿Cómo estás? sư tử กาแฟ Wie heißen Sie? nazdar! さようなら mijn vriend Простите La voiture děti escargots Je parle un petit peu français. miracoloso Buongiorno Principessa! आज मेरा जन्मदिन हैं. χρησμός haydi gidelim Wie spät ist es? Vær så snill rouge سلحفاة Ich bin vierzig Jahre alt שמח Es ist sehr interessant! Wie bitte? Langweilig hoje está ensolarado 국수 Je ne sais pas ! बन्दर hello Lakukan banyak hal dengan Google Terjemahan Jangkau pengunjung internasional. Tambahkan teks terjemahan ke video YouTube Anda. Bangun bisnis global Anda. Iklankan ke berbagai bahasa menggunakan Google Peluang Pasar Global. Tetap berhubungan dengan sahabat pena Anda di Paris. Aktifkan terjemahan otomatis untuk email dan ngobrol di Gmail. Ingin agar penggemar di Norwegia dapat membaca blog Anda? Pasang Elemen Google Terjemahan untuk menerjemahkan dengan mudah. The substitution tempeh flour, rice bran, and mix both in diabetic rats by 50% of daily food intake can lower blood sugar levels every week compared to untreated mice. Key words: soybean, rice bran, blood sugar levels, diabetic.
PENGARUH MARINASI EKSTRAK KULIT NENAS (Ananas Comocus L. Merr) PADA DAGING ITIK TEGAL BETINA AFKIR TERHADAP KUALITAS KEEMPUKAN DAN ORGANOLEPTIK Muhammad Zulfahmi; Yoyok Budi Pramono; Antonius Hintono
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 research aims to study the effect of pineapple peel extract marinate in Tegal’s duck meat second grade forward of tenderness and organoleptic properties. Design research used a completely randomized consisting of 4 treatments and 5 replications. Treatment is meat marinated in pineapple peel extract for 60 min with various concentrations are: 0% (distilled water), 5%, 10%, and 15%. The results showed marinated pineapple peel extract significantly affect for tenderness and organoleptic properties include color and flavor indicated on the p value <0.05, while the organoleptic properties of the texture are not significant, although the results showed the meat tends to be soft.
KANDUNGAN FOSFOR DAN KALSIUM DAGING AKIBAT PEMBERIAN TAMBAHAN KUNYIT JAHE DAN SALAM PADA RANSUM BEBEK The Content Of Phosphorus And Calcium Meat Due To The Addition Of Turmeric Ginger And Greetings On The Duck Rataion Mei - Sulistyoningsih; Renni - Rakhmawati; Wonaerika - Ayu
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.7.1.2017.65-73

Abstract

This study aims to determine the content of phosphorus and calcium meat due to the addition of turmeric, ginger, greetings on duck rations. Subjects used in the study were 100 DOD unsex until 8 weeks of data collection. This study used a Completely Randomized Complete Randomized Design (RAL) design, with four treatments and four replications. The treatments in this study were P1 = organic feed (control), P2 = organic feed + turmeric 0.2%, P3 = organic feed + ginger 2%, P4 = organic feed + bay leaf 3%. Research variables measured were phosphorus content and calcium content in duck meat. The data obtained are then analyzed using the variance (ANOVA). The results of this study showed no effect of additional provision of turmeric, ginger, greetings to the content of phosphorus and duck meat calcium (P>0,05). Keywords: turmeric, ginger, greetings, phosphorus, calcium, duck meat
EKSTRAKSI INULIN DARI UMBI GEMBILI (Discorea esculenta L) DENGAN PELARUT ETANOL Rifatul masrikhiyah; Melly Fera
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.9.2.2019.110-116

Abstract

AbstrakGembili merupakan salah satu umbi dari kelompok Dioscoreacea. Umbi gembili memiliki kadar inulin yang cukup tinggi sebesar  14,77% yang bermanfaat bagi kesehatan tubuh. Inulin merupakan serat pangan larut (soluble dietary fiber) yang bermanfaat bagi pencernaan dan kesehatan tubuh. Penelitian ini bertujuan menganalisis pengaruh pelarut air dan etanol dengan volume yang berbeda terhadap kadar air dan rendemen inulin umbi gembili. Penelitian ini merupakan penelitian eksperimental dengan rancangan acak lengkap (RAL) yang terdiri dari 4 perlakuan dengan 3 ulangan. Variabel yang diukur dalam penelitian ini yaitu kadar air dan rendemen inulin umbi gembili. Data variabel yang diperoleh dianalisis menggunakan analisis ragam (Uji F) pada taraf keyakinan 95%. Apabila menunjukkan pengaruh nyata makan dilakukan uji lanjut duncan (DMRT) dengan tingkat keyakinan 95% untuk mengetahui ada tidaknya perbedaan pengaruh yang signifikan antar taraf perlakuan. Hasil analisis sidik ragam (DMRT) menunjukkan bahwa terdapat pengaruh pelarut air dan etanol dengan volume yang berbeda terhadap rendemen inulin umbi gembili (P<0,005).  AbstractGembili is one of the bulbs of the Dioscoreacea group. Gembili tubers have a high enough level of inulin of 14.77% which is beneficial for health. Inulin is a soluble dietary fiber that is beneficial for digestion and health. This study aims to analyze the effect of water and ethanol solvents with different volumes on water content and yield of gembili tuber inulin. This research is an experimental research with a completely randomized design (CRD) consisting of 4 treatments with 3 replications. The variables measured in this study were water content and yield of gembili tuber inulin. Variable data obtained were analyzed using analysis of variance (F test) at a 95% confidence level. If it shows the real effect of eating, a duncan further test (DMRT) with a 95% confidence level is needed to determine whether there is a significant difference in effect between the treatment levels. Results of analysis of variance (DMRT) showed that there was an influence of water and ethanol solvents with different volumes on the yield of gembili tubilli (P <0.005).
KADAR KALSIUM, DAYA KEMBANG, DAN SIFAT ORGANOLEPTIK KERUPUK ONGGOK SINGKONG DENGAN VARIASI PENAMBAHAN TEPUNG CANGKANG RAJUNGAN (Portunus pelagicus) Kurnia Abadi Mustofa; Agus Suyanto
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

Shell Crab (Portunus pelagicus) has a high mineral content, particularly calcium (19.97%). The content of crab shell is a potential for flouring and used as a food additive calcium source. Onggok cassava’s has the potential to be used as raw material for the used of crackers. The research objective was to determine the levels of calcium, ability to swell, and organoleptic properties of Onggok cassava’s crackers with the addition of flour shell crab. Variations addition of flour shell crab taken is 0%, 10%, 20%, 30%, and 40%. The results are significantly for calcium, ability to swell, and organoleptic properties. Highest calcium levels at a concentration of 40% ie 3,267 mg/100 g. The ability of swell is highest at 30.73% control. The result: the best flavor in the control, but the addition of flour shell crab is acceptable to used the crackers.
ANALISIS FAKTOR-FAKTOR YANG MEMPENGARUHI PANGSA PENGELUARAN PANGAN RUMAH TANGGA PETANI DI KECAMATAN SURUH KABUPATEN SEMARANG M. A. Rachmah; Mukson -; S. Marzuki
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.7.1.2017.17-27

Abstract

The aim of research to determine the factors that affect household food expenditure share of farmers in subdistrict Suruh regency Semarang. The research was conducted from November to December 2016 in the District Suruh. The method used in the study was a survey method. The locationdetermination is done purposively based on the number of farmers the most. The sampling method is based on a certain percentage, as much as 3% of the total population of 70 respondents farmers.Analysis of the data using calculations of household food expenditure share and multiple linear regression. Percentage share of food expenditure <60% 75.7% 24.3% ie the remaining share of food expenditure ≥ 60%. Simultaneously regression analysis showed that the factors of income, dependents, education homemaker, nutritional knowledge, the price of the staple rice, animal protein consumption and dummy daily consumption of vegetable and animal protein very significant effect on the share ofhousehold spending (P <0.01 ).Keywords : the share of food expenditures, food security
SIFAT SENSORIS TEMPE KEDELAI HITAM DENGAN VARIASI PENAMBAHAN KECAMBAH DAN LAMA INKUBASI Iis Istiqomah; Nurrahman Nurrahman; Nurhidajah Nurhidajah
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.8.2.2018.70-81

Abstract

The quality of tempe of black soybean sprouts is infl uenced by raw materials, processing and type of inoculum used. Black soybeans can be used as raw material for making tempe that has quality like tempe made from yellow soybeans. This research aims to know the influence of black soybean sprouts and incubation toward the level of fiber, compactness, color, smell and taste of black soybeans tempe. The methods of Complete Randomized Design (RAL) Factorial which used in the research. The stages done black soybean sprouts in germination time during 18 hours, making of tempe was added of black soybean sprouts (0, 10, 20, 30 and 40 percent) and incubation time of tempe making (30, 36 and 42 hours) which used in the research. The test conducted was sensory characteristic (compactness, color, smell and taste). The result shows the interaction between the addition of black soybean sprouts and incubation time were given a very real influence toward the levels of compactness, color and the smell in tempe. The best treatment was added 30 percent of black soybean sprouts in incubation time during 36 hours.
SIFAT FISIK, KIMIA DAN ORGANOLEPTIK NUGGET KEONG SAWAH DENGAN BAHAN PENGISI PATI TEMU IRENG Tri Listiana; Joko Teguh Isworo
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

Snails fields is a type of freshwater snails and easy to find in the rice fields, ditches, and lakes. This animal is widely consumed in various regions of Southeast Asia and has good nutritional value because they contain high protein. Starch is made of extraction of Curcuma aeruginosa roxb, starch component retrieval is 49.56% so it has the potential to be extracted and used as a starch source material. The purpose of this research is to know elasticity, protein content, moisture content, fat content and flavor nuggets snail fields based on the addition of starch as filler Curcuma aeruginosa roxb retrieval. Variations addition of starch is carried out snails field (K): starch of Curcumaaruginosa roxb (P) (K100: P0, K80: P20, K75: P25, K70: P30, K65: P35, K60: P40, K55: P45). The research design used was Completely Randomized Design (CRD). Results indicated the highest elasticity in starch concentration of 45% is 14.94 N / mm, protein content in starch concentrations of 0% (48.4%), fat content at a concentration of 45% (30.03%), water content at 0 % (15.30%). Results favorite flavor nuggets snail with substitution K55: P45 with a value of 2.86 and substitution ofproducts with K100: P0 has the smallest value that is equal to 2.43.Keywords: snails field nuggets, starch of Curcuma aeruginosa roxb, quality

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