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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
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Articles 7 Documents
 1 
Search results for , issue "Vol. 9 No. 1: January 2021" : 7 Documents clear
PROCESSING BILIMBI INTO JUMBO RAISIN WITH DIFFERENT SUGAR ADDITIONS Ema Lestari; Adzani Ghani Ilmannafian; Saripah Saripah
Jurnal Pangan dan Agroindustri Vol. 9 No. 1: January 2021
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.2021.009.01.3

Abstract

Based on its nutritional content, bilimbi contains high vitamin C, high water content, and has a relatively short shelf life. This study aimed to make jumbo raisins to produce raisins preferred by consumers, and analyze its quality based on its water content, vitamin C content, and the level of panelist acceptance. This study used a completely randomized design (CRD) single factor with variations of concentration of sugar solution (50%, 75% and 100%). The quality tests were including water content by drying using an oven, vitamin C content by iodometry, and the level of acceptance through organoleptic tests (taste, color and aroma). The results showed that bilimbi raisin with 100% sugar is preferred by panelists based on its taste (score 3) and aroma (score 3), and had a water content of 11.91% and vitamin C content of 5.13 mg / 100g.
APPLICATION OF OBJECTIVE MATRIX (OMAX) METHOD FOR MEASURING PRODUCTIVITY OF PROL TAPE PROCESSING IN UD PURNAMA JATI Dhanang Eka Putra; Khanifatul Maula Mursid
Jurnal Pangan dan Agroindustri Vol. 9 No. 1: January 2021
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.2021.009.01.1

Abstract

The main motivation of this research is to see the level of productivity in prol tape production division of UD. Purnama Jati. in order to increase the prol tape productivity with the Objective Matrix (OMAX) method. The research also performed by evaluating the worst performance ratio with the Traffic Light System. The result shows that the measurement period in June 2019 with a productivity index value of 118% being the highest productivity index value. Meanwhile, the lowest productivity occurred in the period of July 2019 with a productivity index of (−47.89%). Based on the evaluation results of utilizing the Traffic Light System technique, the ratio at the level of "CRITICAL" was a ratio of 1 that is the ratio of productivity of raw materials. UD. Purnama Jati requires to focus on the variables that cause a decline in productivity and can be improved according to the proposed improvements.
OPTIMASI PENAMBAHAN KITOSAN DAN LAMA PERENDAMAN TERHADAP FISIKOKIMIA CABAI KERITING (Capsicum Annuum L.) MENGGUNAKAN RSM Benediktus Hendra Perkasa; Joni Kusnadi; Erni Sofia Murtini
Jurnal Pangan dan Agroindustri Vol. 9 No. 1: January 2021
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.2021.009.01.2

Abstract

Cabai adalah produk hortikultura yang cepat rusak. Produk tersebut dapat rusak akibat dari pengaruh fisik, kimiawi, mikrobiologi, dan fisiologis. Kerusakan tidak bisa dihentikan namun dapat dikurangi dengan cara pemberian kitosan sebagai pengawet. Kitosan merupakan pengawet alami yang tidak beracun dan berfungsi sebagai pelapis produk yang aman untuk kesehatan. Dalam penelitian berikut, optimasi konsentrasi kitosan, lama waktu perendaman kitosan dan lama waktu penyimpanan cabai merah keriting pada suhu ruang untuk menghasilkan warna, tekstur dan susut bobot dianalisis menggunakan metode RSM dan perangkat lunak Design Expert D.X 7.5.1 trial (Stat-Ease Inc., Minneapolis, MN, USA) serta analisis ANOVA dan uji lanjut Fisher dengan tingkat kepercayaan 95% menggunakan software MINITAB. Konsentrasi optimasi perlakuan terbaik yaitu konsentrasi kitosan 2.22%, lama perendaman 10.52 menit dan lama penyimpanan 13.65 hari menghasilkan susut bobot 5.80%, warna a+ 34.20 dan tekstur 17.06 N.
THE EFFECT OF CHIA AND SESAME FLOUR SUBSTITUTION TO NUTRIENT CONTENT AND SENSORY QUALITY OF MINI CROISSANT Mira Sofyaningsih; Imas Arumsari
Jurnal Pangan dan Agroindustri Vol. 9 No. 1: January 2021
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.2021.009.01.4

Abstract

The use of flour made from sesame seed and chia seed could be applied into bakery products, such as croissant which made into “mini” form fits for one bite-size. Sesame flour contains considerable amount of calcium, fiber, and essential fatty acids compared to wheat flour. Chia flour also can be used as a substitution along with sesame flour as it is one source of linoleic acid. This study aims to develop a substituted mini croissant with added nutrient value and sensory acceptable. This is an experimental study with three levels of flour substitution (0%, 10%, and 20%), each experiment was performed duplicate with sesame flour and chia flour ratio was set at 1:2. The results showed that sesame and chia flour substitution significantly increased the fiber and calcium content of mini croissant, but not the carbohydrate content. Substitution significantly affected sensory profile, both for hedonic test and sensory quality.
PEMANFAATAN TEPUNG TULANG IKAN PATIN DAN TEPUNG TULANG IKAN TUNA UNTUK PEMBUATAN COOKIES Widya Pangestika; Fitria Widyasari Putri; Kusuma Arumsari
Jurnal Pangan dan Agroindustri Vol. 9 No. 1: January 2021
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.2021.009.01.5

Abstract

Limbah tulang ikan dapat dimanfaatkan sebagai tepung tulang ikan untuk bahan tambahan dalam pembuatan cookies kaya kalsium. Penelitian ini bertujuan untuk mengetahui hasil rendemen, tingkat penerimaan konsumen, kadar kalsium, serta daya simpan cookies. Penambahan tepung tulang ikan patin P1 (8%); P2 (16%); P3 (24%) dan tuna T1 (8%); T2(16%); T3 (24%) dilakukan sebagai substitusi tepung terigu. Cookies tanpa penambahan tepung tulang ikan (K) juga dibuat pada penelitian ini. Dari hasil perhitungan, diketahui rendemen tepung tulang ikan patin dan tuna, masing-masing sebesar 38.6% dan 43.6%. Tingkat penerimaan konsumen dilihat dari uji hedonik dimana diketahui bahwa cookies tanpa penambahan tepung tulang ikan (K) adalah yang paling disukai konsumen, dengan rata-rata 7.5. Kandungan kalsium pada cookies tulang ikan patin (P1) dan tuna (T1) adalah 47.7 mg/100 g dan 120.2 mg/100 g. Setelah 14 minggu penyimpanan, diketahui bahwa seluruh parameter sensori cookies tulang ikan patin dan tulang ikan tuna tidak berubah secara signifikan.
QUALITATIVE IDENTIFICATION OF BORAX CONTENT IN MEATBALL SNACKS USING TURMERIC PAPER AND SHALLOT EXTRACT Cukri Rahma; Yusi Hidjrawan
Jurnal Pangan dan Agroindustri Vol. 9 No. 1: January 2021
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.2021.009.01.6

Abstract

Borax as a food additive chemical is very dangerous. Borax is prohibited from being used in food because it can cause various diseases such as cancer, kidney damage, and even death. This study aims to identify the borax content in the meatballs sold in Meulaboh City. The study design uses purposive sampling with a total of 20 meatball samples from each seller collected and continued by a qualitative test using turmeric paper and shallot extract. The study results show that all samples tested were free of borax. This can be seen from the absence of changes in turmeric paper and shallot extract. Therefore, it can be concluded that the meatballs sold in Meulaboh do not contain borax and are safe to consume.
PROFIL SDS-PAGE DAN AKTIVITAS LISOZIM PUTIH TELUR AYAM LOKAL TERMODIFIKASI PANAS Syahrizal Nasution; Didah Nur Faridah; Eni Kusumaningtyas; Zakiah Wulandari; Harsi Dewantari Kusumaningrum
Jurnal Pangan dan Agroindustri Vol. 9 No. 1: January 2021
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.2021.009.01.7

Abstract

Lisozim adalah enzim hidrolase yang bisa diisolasi dari putih telur ayam. Penelitian bertujuan untuk mengkarakterisasi lisozim termodifikasi dari putih telur ayam lokal dengan SDS-PAGE dan mengukur aktivitas lisozimnya. Lisozim dari putih telur ayam Sentul terisolasi dimodifikasi dengan perlakuan panas. Lisozim dikarakterisasi dengan SDS-PAGE. Aktivitas lisozim diujikan terhadap Micrococcus lysodeikticus. Profil SDS-PAGE menunjukkan lisozim masih memunculkan sedikit ovotransferin dan ovalbumin sebelum dimodifikasi. Perlakuan 60°C tidak mengubah profil SDS-PAGE dan hasilnya mirip seperti lisozim terisolasi awal tetapi perlakuan 75°C menyebabkan ovotransferin menghilang. Setelah perlakuan 90°C, selain ovotransverin menghilang, protein baru muncul yang diduga lisozim berbentuk dimer. Profil SDS-PAGE lisozim termodifikasi menjelaskan lisozim tetap mempertahankan aktivitasnya walaupun terjadi perubahan profil lisozim.

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