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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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PERAN DAERAH DALAM MENDUKUNG PASOKAN PANGAN NASIONAL Suroso - Suroso
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.8.2.2018.139-156

Abstract

Food supply is very important to ensure fullfilling the comsumption need of food for community. The objectives of the research are: (1) to analyze the food balance between the production and the consumption in the study area; and (2) to analyze the local government role in supporting national food supply. This research uses descriptive-quantitative approach. The research uses primary and secondary data. Data collecting is conducted by interview and survey. The analysis uses descriptive one.The research has 3 findings. Firstly, the local government of Pati Regency has a surplus balance for rice in average 237.030.630 kilograms annually.  Secondly, the local government through businessmen has roles for food supply (rice) to 5 provinces including: a) Bali; (b) Bogor, West Java; (c) Riau; (d) Lampung; and (e) Surabaya, East Java.  Thirdly, the local government through Bulog has a role for food supply (rice) to 7 provinces including: (a) Central Kalimantan; (b) East Kalimantan; (c) Kaltara; (d) West Sumatera Barat; (e) North Sumatera; (f) DKI Jakarta; dan (e) Banten.
Karakteristik Kimia dan Organoleptik Abon Jamur Tiram Berdasarkan Jenis Kemasan dan Lama Penyimpanan Guntur Prasetyo; Nurhidajah Nurhidajah; Nurrahman Nurrahman
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.8.1.2018.22-41

Abstract

Oyster mushroom (Pleurotus ostreatus) is one of the popular mushroom, It tastes delicious and full of nutrients, high protein and low fat. Oyster mushrooms are easily damaged because moisture content high enough around IU 86,6% by understanding the content. Iit is necessary to prolong the process of keeping the oyster mushroom. The processing of oyster mushrooms into oyster mushrooms floss. This research aims to know the influence of the type of packaging and retention levels of TBA, moisture content, and the organoleptic of oyster mushrooms. This study used a randomized complete design of factorial which is composed of two factors, the first factor is the type of packaging Polypropilen (PP) and Polyetilen (PE) with a thickness of 0,5 mm  and long storage (0 days, 10 days, 20 days and 30 days) in room temperature. The results of statistical tests obtained that kind of old packaging and storage has no effect to the levels of TBA, moisture content, and organoleptic. Level of oyster mushroom floss’s TBA at the end of saving times on packaging of PP is 1,737 mg malonaldehid/kg of  sample and PE 1,420 mg malonaldehid/kg of samples. The values are still under the SNI 01-2352-1991. Moisture content of oyster mushrooms floss on the end saving times on packaging of PP is 1,169% and PE 1,157%. These values are still under the SNI 01-3707-1995. Organoleptic results until 30 days showed not influence of flavours, texture and taste. Oyster mushrooms floss has attracts  tastes, dry textures a bit crispy and taste good.
KADAR PROTEIN DAN SIFAT ORGANOLEPTIK NUGGET RAJUNGAN DENGAN SUBSTITUSI IKAN LELE (Clarias gariepinus) (Protein Levels and Organoleptic Crab Nugget with Substitution Catfish (Clarias gariepinus) Anas Ubaidillah; Wikanastri Hersulistyorini
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

Crab meat (Second-grade) is a sort of meat produced by crab processing industry which has export quality. Crab meat (second-grade) used to a product which has value added but has not been optimal. One of effort to develop this product is substitute the crab meat with catfish meat into crab nugget product. Catfish is one source of animal protein which is cheaper but it has high nutrient. So the substitution is expected to be an affordable price of processed product. The research object is a product with a substitution crab nugget into catfish meat (Clarias gariepinus). The independent variables in this research were variations of substitution and dependent variable is the proportion of protein and flavor in crab nugget product. Chemical analysis is carried out quantitative analysis of protein and flavor. The design used completely randomized design in three replication. The results showed that there are effects of substitution catfish meat and crab meat on protein crab nugget product. While flavor of aroma, flavor and texture except color there are not effect on protein crab nugget product. The highest protein of crab nugget product is product with substitution L0: R100 is 10.06% while product with substitution L95: R5 has little protein about 8.15%. The result showed that favorite flavor of crab nugget product is a product which has substitution L65: R35 about 2.95 and substitution of product with L0: R100 has the smallest value about 2.56. Key words: crab nugget, protein, substitution catfish.
PERLAKUAN PANAS MENDIDIH PADA PEMBUATAN MILK-TEA DALAM KEMASAN (KAJIAN PADA INDUSTRI SKALA KECIL) Yoga Pratama; Setya Budi M. Abduh
Jurnal Pangan dan Gizi Vol 5, No 1 (2015): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.5.1.2015.%p

Abstract

Heating until boiling temperature has been a food safety standard for many Indonesian. The purpose of this study was to evaluate the effect of several heat treatment profiles towards the thermal death time value, pH, and microbiological aspect of bottled milk tea during cold storage. The bottled milk tea products was prepared from tea extract which was added with creamer and sugar to reach a soluble solid content of 16 Brix, and fat content of 2.9 % (m/v). The mixture was then heated until boiling and held for several different holding times (i.e. unboiled; boiled; boiled + 5? holding; and boiled + 10? holding). Thermal death time value was calculated using two microbiological references, namely Clostridium botulinum and Coxiella burnetii. The result showed that the heating treatment applied gave a much higher effect than pasteurization standard, whereas it did not reach the sterilization level. Highest log reduction reached 1.87 and shockingly high 9.36 x 109 log reduction, when calculated using C. botulinum and C. burnetti as reference, respectively. Higher heating intensity caused pH increase which may be associated with the ammonia production. Microbiological growth during storage were observed in unboiled and boiled treatment which reached 6.6 x 103 cfu/ml and 36 cfu/ml, respectively, while the other treatments did not show any growth. Boiled treatment was deemed as the most optimum which gave a 5 weeks product shelf life. Key words: thermal death time; boiling temperature; milk tea; pH; C. botulinum; C. burnetii.
KADAR PROTEIN, TEKSTUR, DAN SIFAT ORGANOLEPTIK COOKIES YANG DISUBSTITUSI TEPUNG GANYONG (Canna edulis) DAN TEPUNG KACANG KEDELAI (Glycine max L.) Titik Isnaini Lestari; Nurhidajah Nurhidajah; Muhammad Yusuf
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.8.1.2018.53-63

Abstract

Product diversification of ganyong processed is needs to be done to improve the receipt. The addition of soy is intended to increase the levels of protein. This study aimed to get cookies formulations which substituted by ganyong flour and best soy flour based on the levels of protein, texture, and characteristic of organoleptic. This study used randomized design and completely with a factor, randomized design, with six ganyong flour formulation treatments: soy flour (80: 0), (75: 5), (70:10), (65:15), (60:20), and (55:25), then analyzed the levels of protein, texture, and characteristics of organoleptic as well as the proximate analysis of the best formulation. Levels of protein data and texture were analyzed using ANOVA followed by a further test HSD while organoleptic test data were analyzed using the Friedman test and Wilcoxon test. The results of the highest levels of protein is 18.91% at 55:25 formulation, the texture of the most violent is 2894.66 gf at 55:25 formulation. As an organoleptic cookies that has been substituted by ganyong flour and soy flour in a variety of treatments still can be acceptable organoleptic so the best cookies are cookies that has the highest levels of protein, at 55:25 of 18.91%, levels of ash 2.10%, levels of fat 10.15%, levels of water 3.6% and amounted to 65.24% carbohydrate.
AKTIVITAS ANTIOKSIDAN DAN SIFAT SENSORIS TEH CELUP CAMPURAN BUNGA KECOMBRANG, DAUN MINT DAN DAUN STEVIA. Katrien Arumsari; siti aminah; nurrahman nurrahman
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.9.2.2019.79-93

Abstract

Tea is a functional drink that widely used and developed for health purposes. The alternative ingredients for tea making are from plants such as flowers, leaves, skin, fruit, and roots. Teabags,which made from kecombrang flower, mint leaves, and stevia leaves, potentially used as functional drinks,considering the total phenol content and antioxidant activity in each ingredients. The aims of this research is to obtain tea products which contain high total phenol and antioxidant activity with optimum acceptability from kecombrang flower and mint leaves formulations. This study uses a randomized 1:1 ratio design of kecombrang flower : mint leaves, with 5 formulation:(0.4: 1.6), (0.7: 1.3), (1: 1), (1.3: 0.7) and (1.6: 0.4), to obtain the datas of Total Phenol Levels, Antioxidant Activities and Sensory characteristic of the tea. The results shows that there is significant effect on total phenol content and antioxidant activity. It results that F1 formulation has the highest amount of total phenol which is 13.907 mg as.galat / 100 mL as well as the highest antioxidant activity which is 68.84% RSA. Sensory testing produces teas with a similar color, while the taste and scent are significantly different
PENGARUH LAMA SIMPAN PADA SUHU RUANG TERHADAP KADAR PROTEIN DODOL TAPE KULIT UMBI UBI KAYU Wikanastri . Hersoelistyorini; Didik Sumanto; Lugman . Najih
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 carbohydrate’s content of cassava is quite high, so it is possible to be used as the source of energy for microorganism in fermentation process. The result of fermentation in cassava can be processed as food product in the form of ‘dodol’. The aim of this research to find out whether there is any difference of protein content based on the duration of saving the fermented cassava in the normal temperature. The result of research based on the data which were tested using Kruskal Wallis test showed that p-value = 0,009; if α = 5% is applied, so that p-value < α. There is a difference in the protein content of the dodol of tapai cassava product, which is saved in the normal temperature. Key words : dodol, cassava, fermentation.
Variasi Substitusi Rumput Laut Terhadap Kadar Serat Dan Mutu Organoleptik Cake Rumput Laut (Eucheuma cottonii) Handayani, Ratih; Aminah, Siti; Suyanto, Agus
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

Seaweed can be applied as an added ingredient in cake because that is contains a dietary the fiber. Cake is baked with the dough ingredients flour, sugar, eggs and margarine. Research Design with the independent variables substitution seaweed 0%, 10%, 20%, 30%, and the dependent variable dietary fiber and organoleptic value with 5 replications. There is a significant effect on the added of seaweed on dietary fiber at the cake, whereas not significant on organoleptic value. The dietary fiber highest at 30% substitution (4.05%) and the lowest at 0% substitution (2.27%). Cake seaweed most preferred is 30% with an average assessment score highest at 3.8 (like). The most preferred organoleptic value from seaweed cake is brownish yellow, fragrant, soft texture and sweet taste.
BETAKAROTEN, ATIOKSIDAN DAN MUTU HEDONIK MINUMAN INSTAN LABU KUNING (Cucurbita moschata Dutch) BERDASARKANKONSENTRASI MALTODEKSTRIN Dista Ferri Chahya Ningtias; Agus Suyanto; 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.7.2.2017.94-103

Abstract

ABSTRACT            Pumpkin is one kind of gourd that populer in Indonesia which usually maked for compote (kolak) or just boiled it. However, pumpkin can be processed being an instant drink which dissolves easily in a water and have a long shelf life because the water content is low. The processing of pumpkin into instant drink needed a required fillers intended to inhibit the damage during a boiling. One of required filler usually used in the process of making an instant drink is maltodextrin. The general purpose of this research to determine of chemical characteristics, antiocsidative and hedonic quality of pumpkin instant drink by a subtitution of maltodextrin. The method of this research used a various experiments using completely randomized design (RAL) monofaktorial used a concentration factor of maltodextrin 0%, 1%, 2%, 3% and 4%. The product was analyzed chemical characteristics, antiocsidative and hedonic quality. Chemical characteristics and antioksidant’s data was analyzed by statistical methods ANOVA followed by a further test of LSD whereas the hedonic quality test results were analyzed using Friedman test and Wilcoxon test. Statistical analysis showed an influence from the concentration of maltodextrin against the chemical characteristics and hedonic quality in each of treatment but no influenced against the antiocsidative activity. The addition of 4% maltodextrin concentration resulted the best hedonic quality. Key Word : pumpkin, maltodextrin, beta caroten, antiocsidative, hedonic quality.
Karakteristik Fisik, Kimia dan Mutu Sensori Susu Bubuk Kecambah Kedelai Instan Berdasarkan Variasi Penambahan Maltodekstrin Rosita Dewi; Siti Aminah; Agus Suyanto
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.9.1.2019.1-15

Abstract

The addition of maltodextrin is known to coat flavor components, increase volume, accelerate the drying process, prevent heat damage and increase solubility and characteristic quality of sensory. The general purpose of the research is to know the effect of variation of maltodextrin addition to physical characteristics (white degree, solubility and water absorption), chemistry (water content, ash content, fat content, protein and carbohydrate) and sensory milk quality of instant soybean sprouts based on variation of maltodextrin addition. The method of this research is monofactorial experiment, which consists of 5 treatment of maltodextrin concentration, 0%, 5%, 10%, 15% and 20%. Each treatment was repeated 5 times, so that 25 experimental units were obtained. Physical and chemical test results were analyzed using Anova method followed by Duncan's advanced test while the sensory quality test data were analyzed using Friedman followed by Wilcoxon's advanced test. The results showed that there was a significant effect of the addition of maltodextrin concentration to physical test (white degree, solubility and water absorption) and water content, crude fiber, protein and carbohydrate but no significant effect on ash and fat content. Instant soybean sprouts with a 15-20% maltodextrin variation yield the best physical, chemical and sensory quality.

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