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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. 3: July 2024" : 6 Documents clear
KARAKTERISTIK KIMIA TEH DAUN JAMBU AIR AKIBAT PERLAKUAN OKSIDASI DAN NON-OKSIDASI DENGAN PERBEDAAN METODE PENGERINGAN Khaqiqi, Taib; Hasbullah, Umar Hafidz Asy’ari; Ujianti, Rizky Muliani Dwi; Nurdyansyah, Fafa; Umiyati, Rini; Maligan, Jaya Mahar
Jurnal Pangan dan Agroindustri Vol. 12 No. 3: July 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.2024.012.03.4

Abstract

Produk teh dapat dibuat dari bahan non teh seperti daun jambu air. Tujuan dari penelitian ini yaitu untuk mempelajari sifat kimia teh daun jambu biji delima melalui perlakuan non-oksidasi dan oksidasi enzimatik menggunakan berbagai teknik pengeringan seperti pengering kabinet, oven, dan sangrai. Metodologi penelitian yang digunakan dalam penelitian ini yaitu desain Rancangan Acak Lengkap (RAL) Faktorial dengan 2 faktor. Faktor pertama adalah metode pengeringan dengan Pengering kabinet, oven dan Sangrai dengan kwali dari tanah. Faktor kedua adalah dengan oksidasi enzimatis dan non-oksidasi. Hasil penelitian menunjukkan bahwa perlakuan non-oksidasi enzimatis dengan metode pengering oven memberikan pengaruh hasil tertinggi teh daun jambu air delima pada sifat kimia meliputi kadar abu (5.70%), pH (4.61). Selanjutnya, perlakuan non-oksidasi enzimatis dengan metode pengering pengering kabinet memberikan hasil tertinggi teh daun jambu air delima pada sifat dan kimia meliputi kadar air (10.44%), kadar tannin (13.74%), dan total fenol (186.97 mg GAE/gr).
EFFECT OF DEXTRIN ON WATER ACTIVITY, CRUDE FIBER, PHENOLICS, AND ORGANOLEPTIC FRUIT LEATHER GUAVA CRYSTAL-DRAGON FRUIT SKIN Dwiloka, Bambang; Sabella, Leony Dewi; Kamil, Rafli Zulfa
Jurnal Pangan dan Agroindustri Vol. 12 No. 3: July 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.2024.012.03.1

Abstract

The goal of this study was to investigate the impact of varying concentrations of dextrin in fruit leather on attributes such as crude fiber content, total phenols, and organoleptic. The study was carried out utilizing a fully randomized design, implementing four interventions that included adding dextrin at various concentrations: (P0 ) 0%, (P1 ) 1%, (P2 ) 2%, and (P3 ) 3%, each replicated five times. The test results showed aw value of 0.40 - 0.42; crude fiber 6.31 - 7.76 g/100 g; total phenols 2.61 - 3.22%, color score 1.92 - 2.68; aroma 2 - 2.8; taste 2.24 - 2.6; and texture (plastic) 2.12 - 2.68. The test results for total phenols tend to show an increase. Increasing the concentration of added dextrin reduces the crude fiber, aroma, and taste but increases the color and texture (plasticity) of fruit leather.
PENDUGAAN UMUR SIMPAN KUKIS KECAMBAH KEDELAI TERELISITASI DENGAN METODE ACCELERATED SHELF LIFE TESTING MODEL ARRHENIUS Ardyanti, Dwi Kusuma; Yuwono, Sudarminto Setyo; Septifani, Riska
Jurnal Pangan dan Agroindustri Vol. 12 No. 3: July 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.2024.012.03.5

Abstract

Kukis merupakan jenis biskuit dengan bahan baku berupa tepung dan lemak. Lemak dalam kukis dapat mengalami oksidasi yang membuat mutu produk kukis menurun. Penurunan mutu produk kukis dapat mempengaruhi umur simpan produk, sehingga penelitian ini bertujuan untuk melakukan pendugaan umur simpan pada kukis kecambah kedelai terelisitasi. Pada pendugaan umur simpan ini digunakan metode ASLT dengan model Arrhenius. Produk kukis akan disimpan pada suhu 35oC, 45oC dan 55oC, selanjutnya akan dilakukan pengujian kadar thiobarbituric acid (TBA) pada kukis sebagai parameter kritis selama penyimpanan setiap satu minggu sekali. Hasil uji menunjukkan bahwa produk kukis kecambah kedelai memiliki kadar awal TBA sebesar 1.05 mg malonaldehid/kg dan kadar akhir TBA 2.55 mg malonaldehid/kg sampel. Dari data kadar TBA selama penyimpanan dibuat plot Arrhenius dan didapatkan persamaan y = -4670.1x + 10.318 dan energi aktivasi 38827.35 J/mol.K sehingga diperoleh umur simpan kukis kecambah kedelai terelisitasi pada suhu 25oC adalah 10.60 bulan.
MARINATION TIME AND CONCENTRATION OF GALANGAL (Languatis galanga) IN MAINTAIN THE QUALITY OF PHYSICAL AND CHEMISTRY CHICKEN MEAT Halimah, Nur; Maharani, Nadia; Pristiwaningsih, Estin Roso
Jurnal Pangan dan Agroindustri Vol. 12 No. 3: July 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.2024.012.03.2

Abstract

Chicken meat is a food that is easily damaged, so preservation was required to maintain the quality of the meat both physically, chemically, and microbiologically. One way is to use galangal, which contains phenols, flavonoids, and terpenoid compounds, which reduce microbial activity and inhibit the chemical activity of meat. The research aimed to determine the effect of curing time and galangal concentration on chicken meat's physical and chemical quality. The research method used a 2-factor Completely Randomized Design. The results showed no interaction (p>0.01) between curing time and galangal concentration. The length of curing from 0-4 days has a significantly different effect (p<0.01) on chicken meat's physical and chemical quality. The longer the meat is curing, the quality decreases. Galangal, 10-20% concentration, did not affect chicken meat quality (p>0.01). It means that galangal can maintain the physical and chemical quality of chicken meat.
CHARACTERISTICS OF FERMENTED ARJUNO ROBUSTA COFFEE BY COMMERCIAL BAKER’S YEAST Maligan, Jaya Mahar; Hernanto, Danang Pratomo; Wulan, Siti Narsito
Jurnal Pangan dan Agroindustri Vol. 12 No. 3: July 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.2024.012.03.3

Abstract

This research focused on the fermentation of coffee beans using commercial yeast containing S. cerevisiae with variations in fermentation duration (5, 10, and 15 hours) and yeast concentration (0%, 1%, 2%, and 3%). The research aimed to understand how fermentation duration and yeast concentration affect the physical, aroma, and sensory characteristics of Robusta Arjuno coffee. The research employed a Randomized Block Factorial Design (RBFD) and ANOVA. The analysis results indicated that the coffee bean samples met SNI standards, including ash content, ash alkalinity, and coffee extract.  The fermentation duration, yeast concentration, and interaction had no significant impact on attributes such as aroma, taste, aftertaste, acidity, body, balance, sweetness, uniformity, and overall quality. However, fermentation duration did affect the "clean cup" factor. Robusta Arjuno coffee with  3% yeast addition and a fermentation duration of 10 hours received the highest score (85.52), indicating the best quality in the cupping test.
PENGARUH KONSENTRASI ASAM SITRAT TERHADAP KARAKTERISTIK KIMIA, KECERAHAN, DAN ORGANOLEPTIK MANISAN KERING BUAH NANAS Putri, Naluri Amella; Nurwantoro, Nurwantoro; Susanti, Siti
Jurnal Pangan dan Agroindustri Vol. 12 No. 3: July 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.2024.012.03.6

Abstract

Manisan kering buah nanas (MKBN) merupakan salah satu produk olahan nanas yang berdaya simpan lama. Tahap pengeringan dalam proses produksinya menimbulkan reaksi pencoklatan yang berdampak pada karakteristik produk. Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi asam sitrat (AS) terhadap kadar air, nilai pH, kecerahan, serta organoleptik MKBN. AS dengan 4 variasi konsentrasi 0; 0,3; 0,6; dan 0,9% (b/b) ditambahkan pada proses pembuatan MKBN (n=5). Hasil penelitian menunjukkan bahwa AS yang ditambahkan pada konsentrasi tertentu secara signifikan mempengaruhi kadar air, pH, kecerahan, dan sifat organoleptik MKBN. Semakin tinggi konsentrasi AS yang ditambahkan pada pembuatan MKBN semakin meningkatkan kadar air, kecerahan, warna kuning, aroma, dan kesukaan, namun menurunkan pH produk (p<0.05). Konsentrasi optimum AS untuk menghasilkan MKBN berkualitas dengan warna kuning cerah dan disukai dicapai pada 0.6%. AS berpotensi sebagai bahan pencerah untuk produksi MKBN berkualitas.

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