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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
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Articles 7 Documents
 1 
Search results for , issue "Vol. 9 No. 2: April 2021" : 7 Documents clear
EFFECTS OF FERMENTATION DURATION ON PHYSICOCHEMICAL AND ORGANOLEPTIC CHARACTERISTICS OF THREE AGARWOODS (Aquilaria) LEAVES TEA Anisa Leksono; Erni Sofia Murtini
Jurnal Pangan dan Agroindustri Vol. 9 No. 2: April 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.2021.009.02.1

Abstract

     Aquilaria is one of the plant genus-producing agarwood. Aquilaria leaves have pharmacological effects which the potential to be processed into black tea. The aim of this study is to determine the effect of fermentation duration on physicochemical and organoleptic characteristics of Aquilaria leaves tea. This study employed a Completely Randomized Design with two factors; the plant species (A. crassna, A. malaccensis, and A. subintegra) and fermentation duration (0 minutes, 70 minutes, and 90 minutes). Parameters analyzed including water content, total phenol, and antioxidant activity. Organoleptic tests were performed on the color, taste, and aroma of the brewed tea. The results summarized that A. subintegra had the highest total phenol and antioxidant activity, but the taste of the tea was not favored. A. crassna fermented 70 minutes and A. malaccensis fermented 0 minutes were the most preferred, but both have lower total phenol and antioxidant activity than A. subintegra. 
THE EFFECT OF ADDITION OF POLYSACCHARIDE ON CHARACTERISTICS OF LOW SUGAR CUCUMBER SORBET Syarifa Ramadhani Nurbaya; Lukman Hudi; Intan Rohma Nurmalasari; Awanda Rizky Amalia
Jurnal Pangan dan Agroindustri Vol. 9 No. 2: April 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.2021.009.02.2

Abstract

     The purpose of this study is to determine the effect of adding various types of polysaccharides (CMC, xanthan gum, pectin, agar) and the percentage of polysaccharides (0.5% and 1%) on the characteristics of cucumber sorbet with a low proportion of sugar. This study uses a Randomized Block Design (RBD) with eight treatments and three replications. The results show that the interaction between the types of polysaccharides and the percentage of polysaccharides significantly affects the value of brightness (L) and yellowness (b+) of the sorbet. Based on the results of this study, the best treatment for cucumber sorbet is the cucumber sorbet using 1% xanthan gum. Cucumber sorbet using polysaccharides and a low proportion of sugar can be made as a type of frozen snack that is beneficial to the human body.
PENGARUH VARIETAS KACANG TANAH (Arachis hypogaea L.) DAN RASIO GULA AREN : GULA PASIR TERHADAP KARAKTERISTIK ENTING-ENTING GETI Nanda Triachdiani; Erni Sofia Murtini
Jurnal Pangan dan Agroindustri Vol. 9 No. 2: April 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.2021.009.02.4

Abstract

Produk enting-enting geti yang beredar di pasar saat ini masih memiliki karakteristik yang berbeda—beda. Karakteristiknya dapat ditentukan oleh penggunaan jenis kacang serta jenis dan rasio gula pada proses pembuatannya. Tujuan penelitian ini adalah untuk mengetahui pengaruh perbedaan varietas kacang tanah dan rasio gula aren : gula pasir terhadap karakteristik fisik, kimia, dan organoleptik dari produk enting-enting geti. Metode yang digunakan adalah RAK Faktorial dengan dua faktor yaitu varietas kacang tanah dan rasio gula aren : gula pasir. Data dianalisis dengan ANOVA dilanjutkan uji lanjut BNT atau DMRT dengan taraf kepercayaan 95%. Varietas kacang tanah berpengaruh nyata pada nilai kemerahan (a*). Rasio gula aren : gula pasir berpengaruh nyata pada daya patah, nilai kecerahan (L*), nilai kekuningan (b*), dan kadar air. Interaksi kedua faktor berpengaruh nyata pada daya patah. Enting-enting geti perlakuan terbaik didapatkan pada produk dengan varietas kacang tanah Sudan dan rasio gula aren : gula pasir (1:1).
KARAKTERISTIK FISIKOKIMIA COOKIES DENGAN VARIASI TEPUNG SORGUM DAN PATI JAGUNG SERTA VARIASI MARGARIN DAN WHEY Rinda Lestari Rahayu; Ahmad Zaki Mubarok; Nur Istianah
Jurnal Pangan dan Agroindustri Vol. 9 No. 2: April 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.2021.009.02.3

Abstract

Cookies dapat diformulasikan dari bahan baku lokal, misalnya tepung sorgum. Cookies sorgum berwarna gelap dan bertekstur keras sehingga perlu ditambahkan pati jagung untuk meningkatkan kecerahan dan kerenyahan. Penelitian bertujuan menganalisis pengaruh proporsi tepung sorgum : pati jagung dan proporsi margarin : whey terhadap karakteristik fisikokimia cookies. Penelitian dirancang dengan Rancangan Acak Kelompok Faktorial. Faktor I proporsi tepung sorgum : pati jagung (70:30; 50:50; 30:70) dan Faktor II proporsi margarin : whey (80:0; 70:10; 60:20 dalam satuan g). Analisis data menggunakan Anova (α=0.05), BNT, DMRT, dan Derringer’s Desirability Function. Hasil penelitian menunjukkan peningkatan proporsi tepung sorgum menyebabkan peningkatan kadar air, ALB, kemerahan, daya patah, dan kekerasan tetapi menyebabkan penurunan kecerahan, kekuningan, dan penyusutan berat. Cookies perlakuan terbaik adalah tepung sorgum 50% dan whey 10g, dengan kecerahan 57.1, kemerahan 7.0, kekuningan 21.57, susut berat 18.0%, daya patah 8.4N, kekerasan 6.7N, kadar air 2.7%, dan ALB 0.2%.
EFFECT OF DEXTRIN CONCENTRATION AND DRYING TIME ON THE PHYSICAL, CHEMICAL AND ORGANOLEPTIC CHARACTERISTICS OF MUSHROOM BROTH POWDER Dego Yusa Ali; Bella Ayu Shafira; Yunianta Yunianta
Jurnal Pangan dan Agroindustri Vol. 9 No. 2: April 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.2021.009.02.5

Abstract

 Several types of mushrooms such as white oyster mushrooms, shiitake and straw have a protein content with a high proportion of glutamic acid so that they can be utilized as broth powder. The purpose of this study was to determine the interaction of dextrin concentration and drying time and the best treatment on the physicochemical and organoleptic characteristics of mushroom broth powder. The study used the factorial Randomized Block Design (RBD) method, where the first factor was dextrin concentration (7.50%, 12.50%, 17.50%) and the second factor was drying time (8 hours, 10 hours, 12 hours). The data were analyzed by using ANOVA and further tests used LSD or DMRT. The organoleptic test was carried out by using the Hedonic Scale Scoring test and the best treatment was chosen by using the Zeleny method. The results showed the addition of dextrin concentration and drying time gave significant interactions to the water content, water vapor absorption and yield. The best treatment was obtained in broth powder with a dextrin concentration of 7.50% and a drying time of 8 hours.
POTENSI EKSTRAK POLISAKARIDA LARUT AIR (PLA) DARI BIJI ASAM (Tamarindus indica L) SEBAGAI KONTROL BERAT BADAN DAN GLUKOSA DARAH Harijono Harijono; Aulia Azizah Syamsuri; Kiki Fibrianto; Siti Narsito Wulan; Hera Sisca Prasmita
Jurnal Pangan dan Agroindustri Vol. 9 No. 2: April 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.2021.009.02.6

Abstract

Biji asam jawa (Tamarindus indica L) merupakan salah satu potensi lokal Indonesia khususnya daerah Nusa Tenggara. Ekstrak polisakarida larut air (PLA) biji asam berperan sebagai sumber serat yang dapat mengendalikan berat badan dan glukosa darah. Tujuan penelitian yaitu untuk mengoptimasi ekstraksi PLA biji asam yang memiliki rendemen dan tingkat kelarutan yang paling baik sebagai kontrol berat badan dan glukosa darah. Proses optimasi menggunakan metode Box Behnken Design (BBD) dengan bantuan software  Design Expert 10.0. Hasil optimasi yang diperoleh diverifikasi dan dilakukan pengujian potensinya terhadap berat badan dan glukosa darah. Hasil menunjukkan bahwa pemberian ekstrak PLA biji asam pada pakan tikus diet tinggi lemak selama 40 hari memiliki pengaruh signifikan terhadap kelompok kontrol negatif dan kontrol positif pada kadar glukosa darah tikus. Sehingga dapat disimpulkan pemberian ekstrak kasar PLA biji asam dapat mengendalikan kadar glukosa tikus diet tinggi lemak.
PENGARUH LAMA FERMENTASI BIJI KAKAO (Theobroma cacao L.) TERHADAP SIFAT FISIK, KIMIA DAN ORGANOLEPTIK BUBUK KAKAO Addion Nizori; Oline Yatinko Tanjung; Ulyarti Ulyarti; Arzita Arzita; Lavlinesia Lavlinesia; Budiyati Ichwan
Jurnal Pangan dan Agroindustri Vol. 9 No. 2: April 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.2021.009.02.7

Abstract

Proses fermentasi biji kakao merupakan prasyarat untuk menghasilkan prekursor rasa  dan aroma kakao yang kuat yang dapat meningkatkan kualitas coklat yang dihasilkan. Penelitian ini bertujuan untuk mengetahui pengaruh lama fermentasi terhadap sifat fisik, kimia dan organoleptik bubuk kakao yang dihasilkan. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan lama fermentasi  biji kakao 2 hari, 4 hari, 6 hari, 8 hari dan 10 hari berturut-turut dengan 3 kali ulangan. Dari perlakuan lama fermentasi biji kakao yang dilakukan didapat hasil produk kakao terbaik dan juga memenuhi standar mutu adalah bubuk kakao dengan lama fermentasi 6 hari dengan nilai kadar air 5,7%, kadar asam 5.07, nilai aktivitas antioksidan 66.5% dan warna dark moderate orange.

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