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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 1,080 Documents
 98   99   100   101   102 
AMINO ACID PROFILE ANALYSIS OF RED AND GREEN MELINJO PEELS TEA Saragih, Raskita; Tamizi, Ermiziar; Leonita, Shinta
Jurnal Pangan dan Agroindustri Vol. 9 No. 4: October 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.2021.009.04.2

Abstract

       The study aims to analyze the profile of non-essential and essential amino acids in the peels and herbal tea products made from red and green melinjo peels. The processing of melinjo seeds into chips in  Pandeglang Regency in Banten Provence, produces large amounts of melinjo peels waste.  The processed tea from red and green melinjo peels contains polyphenol compounds, antioxidants, protein and amino acids that are good for health. The processing stages of the melinjo peel tea by sorting the peels for red and green melinjo peels, then washed, made them into thin slices, and dried using an oven blower at 65oC of temperature for 4 hours. Both green and red melinjo peels tea were analyzed for the amino acid profile using the UPLC method. Based on the results of the analysis, it was found that the amino acid content of melinjo peels and melinjo peels tea, both green and red, consisted of 7 non-essential amino acids and 8 essential amino acids. L-glutamic acid and L-aspartic acid are the highest amino acid components which can give melinjo peels tea a characteristic aroma and taste.
CRYSTALLINE AND DIGESTIVE CHARACTERISTICS OF HEAT MOISTURE TREATED AND ANNEALED LESSER YAM (Dioscorea esculenta) STARCH Laksmi Putri Ayuningtyas; Ashri Mukti Benita; Desy Triastuti
Jurnal Pangan dan Agroindustri Vol. 10 No. 1: January 2022
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.2022.010.01.1

Abstract

Hydrothermal modification is a physically safe modification applied in a food product to enhance its functional properties and to extend the starch application in the food industry. Heat Moisture Treatment (HMT) and Annealing (ANN) affect the starch’s functional properties in its crystalline and digestive characteristics. Native starch is modified by HMT with 25% moisture content and 4 hours heating time, by ANN with starch and water ratio of 1:3 (w/w), and 10 hours at 50°C. Modified lesser yam starch by HMT and ANN have different crystalline and digestive characteristics from its native, although the modification do not change its granule morphology. The diffraction pattern of HMT starch is changed from A-type to A+B-type, but not on the ANN starch. Starch content and digestive value decreased, while amylose and resistant starch content increased compared to native starch. Hydrothermally modified starch could be considered as a raw material in thermally stable functional foods.
SYNTHESIS OF FOOD GRADE SALT FROM BRINE WATER OF TIRTA SANITA BOGOR Ermiziar Tarmizi; Kudrat Sunandar; Agam Duma Kalista Wibowo
Jurnal Pangan dan Agroindustri Vol. 9 No. 3: July 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.2021.009.03.4

Abstract

Tirta Sanita Bogor brine water contains high concentrations of sodium (Na). It also contains calcium (Ca) and magnesium (Mg). The purpose of this research is to make the food grade salt with relatively low Ca and Mg content. The process was carried out in two methods, the first method was chemical precipitation which was divided into two stages, the removal of the Mg element using a limestone compound (CaCO3) which has been calcined at 900ËšC for 6 hours, and the removal of Ca element using Li2CO3 compound. The second method was traditional evaporation which was conducted using prism greenhouse technology. The brine filtrate was reacted with Na2CO3 and the results were analyzed using the ICP-OES. The results showed that the NaCl content was 80% by the chemical precipitation and traditional evaporation methods.
KARAKTERISTIK ASAM LEMAK TAK JENUH DAN KOLESTEROL SOSIS DAGING KALKUN BERDASARKAN BAGIAN DADA DAN PAHA Bambang Dwiloka; Robby Rusdiansyah; Yoyok Budi Pramono
Jurnal Pangan dan Agroindustri Vol. 9 No. 3: July 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.2021.009.03.5

Abstract

Penelitian ini dilakukan dengan tujuan mengetahui karakteristik asam lemak tak jenuh dan kolesterol olahan daging kalkun dalam produk sosis yang berbahan dasar potongan komersial karkas yang berbeda bagian yang terdiri dari dada dan paha. Percobaan yang dilakukan dalam rancangan acak kelompok (RAK) yaitu 2 perlakuan dengan 4 kali ulangan. (T1) sebagai perlakuan potongan karkas dada dan (T2) sebagai perlakuan potongan karkas paha. Parameter pertama yang diujikan adalah asam lemak tak jenuh dan parameter kedua adalah kolesterol. Hasil penelitian ini yaitu adanya perbedaan potongan komersial karkas yang dapat mempengaruhi kualitas asam lemak tak jenuh dan kolesterol sosis daging kalkun. Sosis dengan potongan komersial karkas dada dapat menurunkan kandungan kolesterol (88.5%) dibandingkan karkas paha (89.1 %) dan memiliki kandungan asam lemak yang lebih tinggi (63.47%) dibandingkan karkas paha (60.86%) sehingga memberi manfaat untuk kesehatan.
PEMBUATAN MINUMAN INSTAN EFFERVESCENT DAUN PEGAGAN (Centella asiatica (L.) Urban) DENGAN PENAMBAHAN EFFERVESCENT MIX Sari, Dini Novita; Azizah, Azizah
Jurnal Pangan dan Agroindustri Vol. 9 No. 4: October 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.2021.009.04.3

Abstract

        Penelitian pengaruh dari campuran effervescent terhadap sifat fisik dan kimiawi serta preferensi panelis pada serbuk effervescent daun pegagan. Rancangan penelitian dengan RAL yaitu tiga ulangan dan lima perlakuan. Data dianalisis dengan statistik anova dan dilanjutkan dengan DNMRT pada taraf signifikansi 5%. Perlakuan yaitu penambahan effervescent mix sebanyak 40%, 45%, 50%, 55%, dan 60%. Pengamatan fisik terdiri dari waktu kelarutan dan analisis kimia yaitu pH, kadar air, kadar klorofil, aktivitas antioksidan, kadar polifenol, dan daya terima. Produk terbaik berdasarkan organoleptik, karakterisasi fisik dan kimiawi adalah      produk D yang ditambahkan campuran effervescent 55%. Hasil evaluasi organoleptik pada produk D adalah pada warna 60%, rasa 55% dan aroma 50%. Analisis fisik hasilnya yaitu 63.33 detik untuk waktu kelarutan dan pengamatan kimia 6.9% kadar air, pH 5.6, aktivitas antioksidan 24.97%, kadar polifenol 1.77 mg/ml, dan kadar klorofil 10.79 mg/L.
CEREAL FLAKES FROM Ipomoea batatas AND Setaria italica AS EMERGENCY FOOD: CHEMICAL, MICROBIOLOGICAL, AND SENSORY PROPERTIES DURING STORAGE Putri, Ratna Ariani Nilateja; Rahmi, Alia; Nugroho, Agung
Jurnal Pangan dan Agroindustri Vol. 9 No. 4: October 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.2021.009.04.4

Abstract

        Emergency food supplies the daily human energy needs during emergencies. This research aimed to determine the effects of storage periode of cereal flakes made from sweet potatoes (Ipomoea batatas) and foxtail millet (Setaria italica)   on the chemical, microbiological, and sensory properties. The composition of cereal flakes used was 75% of sweet potato flour and 25% of jewawut flour. Cereal flakes were tested for proximate levels (moisture, ash, protein, fat, and carbohydrate), crude fiber content, TPC, and sensory. The change observed after 40 days storage at 40⁰C and RH 70% were 0.61-2.51% in moisture content, 2.29 - 1.91% in ash content, 7.44-7.19% in protein content, 18.79-18.09% in fat content, 70.88 - 70.40% in carbohydrate content, 5.28 - 4.98% in crude fiber content, and TPC 5.5x101 - 3.1x103 cfu/g. Forty days observation showed that cereal flakes remained in good quality for consumption based on SNI 01-4270-1996. The product is adequate as an alternative of emergency food.
CHEMICAL AND ORGANOLEPTIC PROPERTIES OF COOKIES FROM CORN FLOUR AND MUNG BEAN AS A GLUTEN-FREE SNACKS Nita Maria Rosiana; Kurnia Cahya Susianti; Arinda Lironika Suryana
Jurnal Pangan dan Agroindustri Vol. 9 No. 3: July 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.2021.009.03.6

Abstract

Autism disorders can reduce the ability to communicate, socialize, and respond to the environment. Some children with autism disorders are allergic to gluten. This study aims to analyze the characteristics of gluten-free cookies from corn flour and mung bean flour. The experimental design used was a Randomized Block Design. The formulation of corn flour : mung bean flour were 60%: 40%, 55%: 45%, 50%: 50%, 45%: 55%, 40%: 60%, each treatment was repeated 5 times. The best treatment is the formulation of 50% corn flour + 50% mung bean flour. The nutrient content of cookies (per 100g) are 18.47 kcal energy, 4.94 grams of protein, 6.93 grams of fat, 25.33 grams of carbohydrates. The serving size for autism children aged 4-6 years is 8 pieces (± 80 grams) per day with 2 feeds.
THE EFFECT OF ALOE VERA GEL EDIBLE COATING AND GLYCEROL ON THE PHYSICOCHEMICAL CHARACTERISTICS OF RED GRAPES (Vitis vinifera L.) Irna Dwi Destiana; Zulfa Nur Anisa; Nurul Mukminah
Jurnal Pangan dan Agroindustri Vol. 9 No. 3: July 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.2021.009.03.7

Abstract

Red grape (Vitis vinifera L.) is easy to get perishable and wrinkles/wilt, brown in color, and soft fruit flesh. one of the benefits of edible coating is that it can protect products from microbiological damage. The ability of aloe vera as an antimicrobial can be a potential ingredient for making edible coatings,. Besides, the use of aloe vera as an edible coating is also very easy and affordable (cheap). The purposes of this study are to determine the effect of glycerol addition and the best treatment of aloe vera edible coating on the quality of the red grape. The experiment used a completely randomized design (CRD) as an experimental design with 4 treatment factors, namely the concentration of glycerol (P1=0%, P2=3%, P3=5%, P4=7%). Each concentration was repeated three times. The parameters observed were physicochemical characteristics (weight reduction, pH, total titrated acid), hedonic quality test (color, aroma, texture). The results showed that the treatment of 3% glycerol was the best treatment since it could maintain the condition of the fruit well during storage, especially weight reduction, aromas, and textures. Parameters that highly affect the quality of red grapes are texture and weight loss.
PENGEMBANGAN PROSES PEMBUATAN BIOETANOL GENERASI II DARI LIMBAH TANDAN KOSONG KELAPA SAWIT Khairiah, Hanifah; Ridwan, Muhammad
Jurnal Pangan dan Agroindustri Vol. 9 No. 4: October 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.2021.009.04.5

Abstract

      Tandan kosong kelapa sawit (TKKS) yang merupakan sumber gula mengandung selulosa yang tinggi (75-80%), sehingga memiliki potensi besar untuk dijadikan bioetanol. Tujuan penelitian adalah menggunakan kembali tandan kosong kelapa sawit sebagai bahan utama dalam pembuatan bioetanol generasi II dengan melakukan pengembangan proses. Proses pertama yaitu pretreatment dengan menambahkan NaOH dan H2SO4 2%, dilanjutkan proses fermentasi menggunakan perbandingan Saccharomyces cerevisiae and Aspergillus oryzae dengan perbandingan 5,10,15 dan 20% selama 7 hari. Terakhir adalah proses destilasi pada suhu 79 oC. Berdasarkan hasil penelitian, larutan NaOH lebih banyak menurunkan kadar lignin dan hemiselulosa sebesar 12.22% dan 45.17%, sedangkan selulosa mengalami kenaikan sebesar 71.34%. pada proses fermentasi, maka didapatkan variasi  konsentrasi dan waktu optimum proses fermentasi pada penelitian ini adalah penambahan konsentrasi Saccharomyces cerevisiae  5%, dengan volume bioetanol yang dihasilkan sebesar 14.4 ml,  densitas 0.8757 g/ml dan kadar glukosa yang tertinggal sebanyak 8.48%.
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.

Page 100 of 108 | Total Record : 1080

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