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INDONESIA
Jurnal Pangan dan Agroindustri
Published by Universitas Brawijaya
ISSN : -     EISSN : 26852861     DOI : https://doi.org/10.21776/ub.jpa
Core Subject : Agriculture,
Agriculture, Biological Sciences & Forestry
Arjuna Subject : -
Articles 6 Documents
 1 
Search results for , issue "Vol. 12 No. 2: April 2024" : 6 Documents clear
ANALYSIS OF AFLATOXIN B1, B2, G1, G2 LEVELS IN FRIED ONIONS PRODUCED IN PALU USING HIGH PERFORMANCE LIQUID CHROMATOGRAPHY (HPLC) METHOD Ayu Warmadewi, Putu; Utama, Qabul Dinanta
Jurnal Pangan dan Agroindustri Vol. 12 No. 2: April 2024
Publisher : Department of Food Science and Biotechnology, Faculty of Agriculture Technology, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2024.012.02.1

Abstract

Aflatoxin, produced by Aspergillus flavus and Aspergillus paraciticus, commonly contaminates agricultural and processed products. This study aims to analyze aflatoxin levels in fried onions produced in Palu through high-performance liquid chromatography (HPLC) using an immunoaffinity column an a  fluorescent detector at an excitation wavelength of 360 nm and an emission wavelength of 440 nm. The standard working chromatogram of aflatoxin gave a peak response at retention times of 28.618 minutes for aflatoxin B1, 21.985 minutes for aflatoxin B2, 17.625 minutes for aflatoxinn G1, and 13.719 minutes for aflatoxin G2. The limit of detection (LOD) values for each standard were : aflatoxin B1 : 0.2607 ng/ml; aflatoxin B2 : 0.0600 ng/ml; aflatoxin G1 : 0.1986 ng/ml; and aflatoxin G2 : 0.0310 ng/ml.  The chromatogram results of the 10 fried onion samples analyzed showed no peak response with the same retention time as the standard aflatoxin retention time, so that the 10 samples can be concluded as meet requirements.
IMPLEMENTATION OF COLD CHAIN SYSTEM IN PEELED DEVEINED TAIL-ON VANNAMEI SHRIMP (Litopenaeus vannamei) PRODUCTS Panjaitan, Fenny Crista Anastasia; Samanta, Pinky Natalia; Utari, Siluh Putu Sri Dia; Br. Sitepu, Gressty Sari
Jurnal Pangan dan Agroindustri Vol. 12 No. 2: April 2024
Publisher : Department of Food Science and Biotechnology, Faculty of Agriculture Technology, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2024.012.02.2

Abstract

Vannamei (Litopenaeus vannamei) Peeled Deveined Tail-On (PDTO) shrimp is frozen shrimp product consumers highly preferred. However, shrimp products are easily perishable that require a proper cold chain system to preserve their quality, shelf life, and nutritional value. This study investigated the cold chain implementation of PDTO shrimp processing in the fishery industry. The temperature of shrimp products, water, and rooms was monitored during processing. Results showed that the shrimp temperature measured in each process was below 5°C. However, abusive temperatures were detected in water used in the peeling and deveining step and soaking process, while water and shrimp temperatures altered each other. Moreover, room temperatures were recorded under 20°C, conforming to Ministry of Marine and Fisheries regulations. Air Blast Freezer and cold storage temperatures revealed that ABF and CS could not meet the company’s temperature standards. These findings may help shrimp companies monitor steps indicating to have temperature abuse attentively.
PHYSICOCHEMICAL ANALYSIS OF ARABICA COFFEE SIGARAR UTANG VARIETIES BASED ON VARIATIONS OF PROCESSING METHODS (FULLYWASH, HONEY, AND NATURAL PROCESS) Kurniawan, Muhammad Fakih; Aminah, Siti; Agusthini, Trie Lely
Jurnal Pangan dan Agroindustri Vol. 12 No. 2: April 2024
Publisher : Department of Food Science and Biotechnology, Faculty of Agriculture Technology, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2024.012.02.3

Abstract

Coffee is processed with a variety of processes such as natural (dry), fullywash (wet), and honey processes. The type of coffee processing influences the characteristics of the coffee produced. The aim of this research is to analyze the physicochemical characteristics of the Sigarar Utang variety of arabica coffee based on different processing methods (fullywash, honey and natural process). The research design used a one-factor Completely Randomized Design (CRD). The research results showed that the type of coffee processing method had a significant effect on water content, coffee essence content, sucrose content, total dissolved solids (TDS), total titratable acidity (TTA), pH, total phenols and antioxidant activity of coffee brewing, but had no significant effect on ash content. The test results for water content, ash content and coffee essence content are in accordance with the Indonesian National Standard (SNI) for coffee powder. Coffee with honey processing has high values ​​for water content, sucrose content, and TDS, while coffee with fullywash processing has the highest acidity, total phenols and antioxidant activity.
INOVASI PEMBUATAN ROTI TAWAR HYBRID SOURDOUGH: STUDI PENGGUNAAN PUREE BUAH NANAS (Ananas comosus (L) Merr.) PADA STARTER SOURDOUGH Dewanti, Ratna Ayu; Murtini, Erni Sofia
Jurnal Pangan dan Agroindustri Vol. 12 No. 2: April 2024
Publisher : Department of Food Science and Biotechnology, Faculty of Agriculture Technology, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2024.012.02.4

Abstract

Sourdough umumnya dibuat dengan cara spontan sehingga memiliki aroma yang kurang spesifik. Penelitian ini menggunakan nanas dalam pembuatan starter sourdough dengan harapan aroma khas dan mikroba alami nanas dapat mempengaruhi aroma yang terbentuk. Penelitian ini bertujuan untuk menginovasikan roti tawar hybrid. Roti tawar hybrid adalah roti sourdough yang dibuat dengan metode hybrid. Metode hybrid adalah pembuatan roti sourdough dengan formulasi dan prosedur yang sama seperti roti tawar pada umumnya namun menggunakan starter sourdough dan ragi instan. Pembuatan starter sourdough dilakukan dengan backslopping, 10% starter sebelumnya ditambah tepung terigu dan rasio nanas:air (10:40, 30:20, dan 50:0) selama 10 hari. Starter dengan rasio nanas:air 50:0 berumur 10 hari memiliki total BAL 2,3×109cfu/g, yeast 1.6×109cfu/g, pH 4.3. Roti tawar dibuat dengan starter sourdough 40% berat tepung dan ragi instan 0.8 dan 1.2%. Roti tawar terbaik diperoleh dari perlakuan ragi 1.2%. Roti ini memiliki kadar air 42,39%, serat kasar 2.74%, volume pengembangan 75.21%, hardness 497.11 g, ukuran pori 0.09 mm2, warna (L*, a*, b*) 71.05; 1.29; 24.2 dengan nilai rerata suka pada semua parameter organoleptik.
ISOLATION AND CHARACTERIZATION OF YEAST FROM FERMENTED SEMERU ARABICA WINE COFFEE CHERRIES Vivianinda, Ange Risna; Nurcholis, Mochamad; Sriherfyna, Feronika Heppy; Maligan, Jaya Mahar
Jurnal Pangan dan Agroindustri Vol. 12 No. 2: April 2024
Publisher : Department of Food Science and Biotechnology, Faculty of Agriculture Technology, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2024.012.02.5

Abstract

Wine coffee is fermented coffee cherries with a wine-like flavor and aroma. The purpose of this study was to isolate, characterize ethanol-tolerant and thermotolerant yeast from Semeru Arabica wine coffee cherries and to determine the molecular identification of the selected yeast. In this study, the Semeru Arabica coffee cherries were fermented for 30 days.Yeast isolation was performed on samples collected each week during fermentation. The selected isolates were characterized for macroscopic and microscopic morphology, followed by ethanol and temperature tolerance analysis. The isolate with the most desirable characteristics, designated CW30, grew well at 30ºC but was sensitive to temperatures above 35ºC. The isolate grew well in media containing 5% ethanol but was sensitive to a 10% ethanol concentration. Based on nucleotide sequence analysis, CW30 exhibited 100% similarity with Candida ethanolica isolate 3-1-19.
PENGARUH PENGGUNAAN SARI KULIT BUAH NAGA MERAH TERHADAP KADAR SERAT KASAR, DAYA SIMPAN, DAN KARAKTERISTIK SENSORIS MI BASAH Bethany, Rahma Vashti; Dwiloka, Bambang; Hintono, Antonius
Jurnal Pangan dan Agroindustri Vol. 12 No. 2: April 2024
Publisher : Department of Food Science and Biotechnology, Faculty of Agriculture Technology, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2024.012.02.6

Abstract

Kulit buah naga merah mengandung serat, antioksidan, dan antimikroba yang cukup tinggi sehingga apabila digunakan pada pembuatan mi basah dapat memperkaya kandungan nutrisi dan memperpanjang umur simpan mi basah. Penelitian ini bertujuan untuk mengetahui pengaruh penggunaan kulit buah naga merah dalam bentuk sari terhadap kadar serat kasar, daya simpan, karakteristik sensoris pada mi basah. Penelitian dirancang menggunakan Rancangan Acak Lengkap terdiri dari 5 ulangan dan 4 perlakuan yakni penggunaan sari dengan konsentrasi 0% (P0); 30% (P1); 60% (P2); dan 90% (P3). Sampel mi basah dengan perlakuan P3 memberikan hasil terbaik dengan kadar serat kasar sebesar 2.10%, daya simpan selama 43.2 jam, tekstur kenyal serta berwarna merah muda. Peningkatan konsentrasi sari yang digunakan meningkatkan kandungan kadar serat kasar, daya simpan, dan daya terima panelis terhadap produk mi basah.

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