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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 1,080 Documents
 99   100   101   102   103 
APLIKASI PADA TIME TEMPERATURE INDICATOR (TTI) EKSTRAK KUNYIT (Curcuma domestica .Val) UNTUK MONITORING KUALITAS SUSU KEDELAI Rina Ningtyas; Rani Setyani; Muryeti
Jurnal Pangan dan Agroindustri Vol. 10 No. 2: April 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.2022.010.02.1

Abstract

 Susu kedelai adalah produk yang rentan mengalami kontaminasi dan kesalahan penyimpanan (handling), sehingga diperlukan kemasan cerdas Time Temperature Indicator (TTI) untuk mendeteksi kualitas susu kedelai. Pembuatan TTI dengan menggunakan membran indikator  (kertas saring whatman) divariasikan derbandingan jumlah ekstak kunyit dan NaOH 1:3, 1:5, dan 1:7. Pembuatan TTI menggunakan komposisi, dan pengeringan membran asetat dalam waktu 40, 50, dan 60 menit. Kualitas susu kedelai menjadi tidak segar pada suhu ruang jam ke–6 (nilai pH 6.34) dan pada jam ke 48 (nilai pH 6.32) pada suhu kulkas. Skor organoleptik menunjukan ciri-ciri basi pada jam ke–6 (suhu ruang) dan jam ke–48 (suhu kulkas). Uji mikroba menunjukan tidak lagi layak konsumsi pada jam ke – 6 penyimpanan suhu ruang (6.89 log CFU/ml)  dan jam ke 48 penyimpanan kulkas (5.68 log CFU/ml). Hasil menunjukan bahwa aplikasi TTI menggunakan ekstrak kunyit dapat memonitoring kualitas susu kedelai pada suhu ruang namun tidak pada suhu kulkas. Dengan variasi yang tepat untuk suhu ruang adalah 1:7, dengan pengeringan membran asetat 60 menit.
PENGARUH NATRIUM BENZOAT DAN WAKTU PENYIMPANAN TERHADAP MUTU KIMIA DAN MIKROBIOLOGIS SELAI PALA (Myristica fragrans Houtt) Maitimu, Centhya Victorin
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.2021.009.04.6

Abstract

     Penelitian ini bertujuan untuk menganalisis pengaruh natrium benzoat dan waktu penyimpanan terhadap mutu kimia dan mikrobiologi selai pala. Penelitian dilakukan secara acak lengkap dengan dua variabel yaitu natrium benzoat dan waktu penyimpanan dengan dua ulangan. Hasilnya menunjukkan bahwa konsentrasi natrium benzoat dapat mempertahankan kandungan vitamin C hingga penyimpanan 15 hari. Namun penambahan 250 mg natrium benzoat pada penyimpanan 15 hari dapat mengawetkan selai pala dengan kandungan vitamin C 0.138 mg/100g bahan, total asam 9.25 mg/100g bahan dan nilai pH 2.00. Sedangkan penambahan natrium benzoat 750 mg dapat mengawetkan selai pala hingga 60 hari ditunjukkan dengan jumlah koloni terendah (25 x 10-3 CFU/ml) yang memenuhi standar mutu Indonesia (SNI). Kesimpulannya, produksi selai pala dengan penambahan natrium benzoat layak untuk memperpanjang waktu penyimpanan.
THE MAKING OF RICE BRAN FLOUR-BASED SOURDOUGH BREAD Ardhia Deasy Rosita Dewi; Arnold Tjahjono
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.2022.010.01.4

Abstract

Sourdough is a bread made with the involvement of Lactobacillus bacteria and yeast that are naturally present in wheat flour. This study used rice bran and milk kefir grains to speed up the preparation of starters. Rice bran is used to reduce gluten content in bread as well as add nutritional value to bread. This research aims to determine the impact of the concentration of rice bran flour (0, 25, and 50% w/w of total flour) on the physical, chemical, and organoleptic parameters of sourdough. An increase in the rice bran flour concentration leads to an increase in the pH, hardness and brittleness of the bread. Besides, it also causes a decrease in lactic acid levels and bread expansion volume which makes the bread taste less sour. The results of the organoleptic analysis showed that sourdough with a concentration of 25% rice bran flour was the most preferred bread, as it is less sweet, without sour and bitter taste and a little bit salty. Moreover, it has a less unpleasant aftertaste, non-sour aroma, brown colour and it is not too soft in texture.  
IMMUNOSTIMULANT POTENTIAL OF OYSTER MUSHROOM NUGGET (Pleourotus ostreatus) Ardhia Deasy Rosita Dewi; Yayon Pamula Mukti
Jurnal Pangan dan Agroindustri Vol. 10 No. 2: April 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.2022.010.02.2

Abstract

Oyster mushrooms are widely known as having high beta glucan content. Beta glucan is a water insoluble fiber that indicates an immunomodulator with increasing the activity of NK cells in the bloodstream which provides immune effect. Oyster mushroom nuggets are processed oyster mushrooms that can be proven containing the highest beta glucans. This study aims to observe the immunostimulant potential of oyster mushroom nuggets in BALB/c mice by analyzing its white blood cell profile, spleen and liver histopathology. The research method is conducted through orbital sinus of the rat's eye using a microhematocrit to count total leukocytes, lymphocytes, and granulocytes with the Delayed Type Hypersensitivity test. The 18mg/kg body weight oyster mushroom nugget can increase lymphocytes cells 7.2 ± 1.22 103/µl. It is significantly different from control group. Immunostimulatory activity also was proven with the widening of the white pulp of the spleen with the growth of young lymphocytes after being given oyster mushroom nuggets of 18 mg/kg body weight.
PREFERENCE PATTERNS & DEMAND ANALYSIS OF TRADITIONAL FOOD USING LOGISTIC REGRESSION AND ALMOST IDEAL DEMAND SYSTEM APPROACH Melda Grahadita; Suharno Suharno; Diah Setyorini Gunawan
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.2022.010.01.3

Abstract

Garut has many famous traditional foods. These traditional foods continue to exist despite the changing times and changes in people's consumption patterns. Consumers' preferences for traditional foods such as dodol, skin crackers, wajit, rengginang, and processed bananas thoughted to reflect the various patterns of demand for these traditional foods. This study aims to analyze the effect of price, income, education, taste, and promotion as people's preferences for traditional Garut food and analyze people's demand for traditional Garut food, using primary data with a sample of 100 respondents determined based on accidental sampling. The analysis used was logistic regression and the Almost Ideal Demand System (AIDS). This research offers novelty in the form of promotional variables, and demand analysis through the Almost Ideal Demand System (AIDS) approach analyzes the demand for traditional Garut food. The study results are (1) Price has a significant positive effect on people's preferences for traditional food. Income and education do not affect people's preferences for traditional food. Food taste and promotion have a significant positive effect on people's preferences for traditional food. (2) The highest demand for traditional food is dodol. The price changes have not influenced the demand for traditional food or inelastic elasticity. The price elasticity itself is positive inelastic, while most of the cross elasticity is positive, which means that traditional foods replace one another (substitutions).
CONCENTRATION OF LONTAR SUGAR (Borassus flabellifer Linn) AND ITS EFFECT ON PHYSICOCHEMICAL AND ORGANOLEPTIC PROPERTIES OF VILLAGE CHICKEN JERKY Ndia, Yelia May Danga; Ina, Yessy Tamu; Kaka, Alexander
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.2021.009.04.7

Abstract

        This study aims to determine the different concentrations of palm sugar on the physicochemical and organoleptic properties of chicken jerky. This study used RAL with 4 treatments and 5 replications, namely soaking chicken meat with a concentration of palm sugar 10%-40%. Observation variables were water content, pH, antioxidant and organoleptic. The data obtained include data on water content, pH and organoleptic then analyzed by ANOVA at 95% level. While the total antioxidants were tested descriptively. The results of the analysis showed that the concentration of palm sugar 10%-40% contained water content (8.52-10.52%), the concentration of palm sugar 10-40% (6.33-5.64%) The higher the concentration of palm sugar in chicken meat jerky In chicken, the lower the pH, the antioxidants produced in each treatment of palm sugar were 10% - 40% (79.28% - 83.23%) and 40% palm sugar could increase the panelists' acceptance of organoleptic.
SIFAT FISIKOKIMIA DAN HEDONIK COOKIES OATS DENGAN PENGGUNAAN TEPUNG KULIT BUAH NAGA MERAH (Hylocereus polyrhizus) Frederick Wijaya; Antonius Hintono; Yoyok Budi Pramono
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.2022.010.01.2

Abstract

This research was to determine the effect of using red dragon fruit peel flour for each concentration used in oats cookies towards antioxidant activity, aw, texture, colour and hedonic. The benefit of this research is to get the best oats cookies by utilizing the waste by-product red dragon fruit peel and increasing the characteristics of products as functional food. The experimental design was used was a completely randomized design (CRD) with 4 treatments and 5 replication. The treatments consisted of T0 as the control variable, T1, T2 and T3 each of which had a ratio concentration of red dragon fruit peel flour and wheat flour of 0%:100%, 20%:80%, 40%:60%, and 60%:40%. The results showed that the treament of using 20% red dragon fruit peel flour had a greater antioxidant activity, colour and preference than the control treatment which has the potential as a functional food.
THE APPLICATION OF LAMP DRYER ON PRODUCTION OF MORINGA (MORINGA OLEIFERA) LEAF FLOUR Triana Lindriati; Maria Belgis; Annisafitri
Jurnal Pangan dan Agroindustri Vol. 10 No. 2: April 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.2022.010.02.3

Abstract

The ultilization of moringa leaf can increase by flour processing where drying is the main step. This research was conducted to determine the physical and chemical characteristics of moringa leaf powder produced by lamp drying compared to solar and ovens dryers. Five variations of drying methods were applied (sunlight, oven 40ºC and 60ºC, lamp dryer 40ºC and 60ºC). The results showed, the lamp dryer produced moringa leaf flour that have good physical and chemical properties, that are yield 35.21 – 35.10%; the highest green degree 4.60 – 4.70; the bulk angle 8.09 – 8.44 and the bulk density 0.43 – 0.43. The water content fulfill the SNI standard, that is :10.03 – 10.13%. Meanwhile, the levels of vitamin C 26.48 – 28.28%; chlorophyll 18.41 – 19.25 mg/L and antioxidant activity 43.45 – 43.84 % of DDPH inhibition. However, the total polyphenol content of moringa leaf flour obtained from lamp drying was the lowest, that is 4.88 – 4.98 mg/L.
EFFECTIVENESS TEST OF NEEM GUM (Azadirachta indica) SOLUTION AGAINST THE VIABILITY OF Escherichia coli AND Salmonella Typhimurium (IN VITRO) Debi Suntari; Dominica Diana Siswadi; Zahreni Hamzah; Ari Tri Wanodyo Handayani; Dyah Indartin Setyowati
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.2022.010.01.5

Abstract

Neem gum is an exudate from hardened neem plant (Azadirachta indica). Neem gum contains many active compounds especially heteropolysaccharides. It composes monosaccharides namely L-arabinose, L-fucose, D-galactose, D-glucuronic acid, D-xylose, glucose, and mannose. In addition, there are other compounds of neem gum such as NaCl, KCl, salvadora, salvadorin, saponin, phenol, and tannin have the potential to reduce the viability of pathogens. Heteropolysaccharides are water soluble non-starch carbohydrates. Heteropolysaccharides are known unable to be degraded by digestive enzymes but have potential as substrates for commensal bacteria that can benefit the host. One of the requirements for functional food ingredient is also to reduce the viability of pathogenic bacteria such as Escherecia coli and Salmonella Typhimurium. The MTT test method was used to calculate bacterial viability. The viability of two bacteria exposed to neem gum solution decreased as the concentration increased, according to the results of this study.
PENGARUH PERBEDAAN UKURAN GILINGAN TERHADAP SEDUHAN KOPI ARABIKA BATUMIRAH DENGAN TEKNIK VIETNAM DRIP Molly Allmond Yani; Efrina; Ridawati
Jurnal Pangan dan Agroindustri Vol. 10 No. 2: April 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.2022.010.02.4

Abstract

Ukuran gilingan biji dan teknik penyeduhan kopi merupakan penentu kualitas seduhan kopi. Tujuan penelitian ini adalah untuk mengetahui pengaruh perbedaan ukuran gilingan (grind size) terhadap kualitas seduhan kopi arabika batumirah dengan teknik vietnam drip. Pada penelitian ini dilakukan metode eksperimen untuk menentukan hasil seduhan yang berkualitas paling baik dari seduhan kopi arabika batumirah teknik vietnam drip dengan jenis ukuran biji kopi gilingan kasar, sedang dan halus. Penelitian dilakukan dengan mengidentifikasi alat vietnam drip, menentukan suhu air, uji coba seduhan dengan rasio 1:10, 1:12 dan 1:15 dan dilanjutkan dengan uji coba organoleptik dengan tiga jenis ukuran gilingan berbeda kepada 30 panelis yang meliputi aspek aroma, flavor, aftertaste, acidity, body dan balance. Dari uji organoleptik diperoleh hasil bahwa perbedaan ukuran gilingan berpengaruh terhadap kualitas seduhan kopi arabika batumirah pada aspek acidity, body dan balance.  

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