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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
 100   101   102   103   104 
TEST LEVELS OF LYCOPENE AND ANTIOXIDANT ACTIVITY IN NATURALLY FERMENTED TOMATO (LYCOPERSICON ESCULENTUM) Anggraeni In Oktavia; Bella Septiana Adinda Sari; Vellanie Vira Savitrie
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.2022.010.02.5

Abstract

The natural fermentation method for tomatoes is an alternative to avoid rotting tomatoes and increase their selling value. Fermentation is also able to increase the  secondary metabolites. Tomatoes contain lycopene as an antioxidant. The aim of the study was to calculate lycopene levels and antioxidant activity in naturally fermented tomatoes. Research method: total lycopene levels were measured using a UV-Vis 472 nm spectrophotometer. Antioxidant levels were measured using the DPPH method (1,1-Diphenyl-2-Picryl Hydrazil). The results showed that the lycopene content of fresh tomatoes was 0.05149mg/100mL while naturally fermented tomatoes were 0.1254 mg/100mL. Antioxidant levels in fresh tomatoes were based on the IC50 value, which was 57.93 mg/L, while the IC50 for fermented tomatoes was 45.82 mg. /L. The conclusion of this study was the levels of lycopene in naturally fermented tomatoes were higher and the levels of antioxidants in naturally fermented tomatoes were higher than in fresh tomatoes.
PENGARUH JENIS PELARUT EKSTRAK DAUN PINUS TERHADAP AKTIVITAS ANTIBAKTERI STAPHYLOCOCCUS AUREUS DAN APLIKASINYA PADA SABUN PADAT Rifda Rihhadatu Aisy; Selly Harnesa Putri; Tri Yuliana
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.2022.010.01.6

Abstract

Daun pinus berpotensi sebagai antibakteri alami. Aktivitas antibakteri dipengaruhi oleh variasi fitokimia yang dihasilkan setiap ekstrak dengan berbagai jenis pelarut. Tujuan penelitian ini untuk mengetahui pengaruh jenis pelarut ekstrak terhadap aktivitas antibakteri Staphylococcus aureus. Daun pinus dimaserasi menggunakan pelarut air, etanol 96%, dan n-heksana. Uji antibakteri ekstrak dilakukan dengan metode difusi sumuran. Ekstrak beraktivitas antibakteri tertinggi diaplikasikan menjadi sabun padat dengan konsentrasi ekstrak 1 gram, 1.5 gram; dan 3 gram, selanjutnya dilakukan evaluasi karakteristik (organoleptik, pH, stabilitas busa), uji hedonik dan iritasi. Ekstrak air memiliki zona hambat tertinggi (19.39 mm) dibandingkan dengan ekstrak etanol (11.44 mm) dan ekstrak n-heksana (tidak ada). Formulasi sabun berbagai variasi konsentrasi ekstrak daun pinus sebagai bahan aktif beraktivitas antibakteri menghasilkan sabun padat yang berwarna kuning kehijauan hingga berwarna coklat tua, memiliki aroma khas sabun dengan pH berkisar 10-11, stabilitas busa sekitar 57.33 – 66%, tidak menimbulkan iritasi serta panelis lebih menyukai sabun padat dengan penambahan 1 gram ekstrak daun pinus.
EVALUATION OF CASSAVA CHIPS DRAINING, FINAL PRODUCT HANDLING, AND PACKAGING IN CASSAVA CHIP “OJO LALI”, LAMPUNG TIMUR Yuliana Sari; Wahidah Mahanani Rahayu
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.2022.010.01.7

Abstract

Lampung is one of main cassava producer in Indonesia. One of its popular products is cassava chips, produced by many small enterprises with manual draining, product handling, and packaging. The purpose of this study was to analyze the evaluation of the handling cassava chips final product and to evaluate the packaging process of cassava chips based on package material used in Cassava Chip “Ojo Lali” East Lampung. Evaluation was conducted through direct observation on processing, packaging, and quantification of drained cooking oil. The result of this study showed that final product handling of cassava was not optimal indicated by low drained oil. Cassava chips were packed manually in polypropylene plastic by employees whom some of them were not careful, causing defect on most of the chips. Utilization of stapler to seal the packages need to be replaced for its potential hazard for consumers.
KARAKTERISTIK NUGGET JAMUR TIRAM PUTIH DENGAN VARIASI RASIO SERA MOCAF DAN TAPIOKA Ni Ketut Leseni; Nugraha Yuwana
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.2022.010.02.6

Abstract

Nugget merupakan produk olahan berbahan daging hewani yang dapat diubah menjadi olahan berbasis nabati dengan bahan utama jamur tiram (kandungan protein 10.50–30.40%). Kekurangan dari jamur tiram ketika digunakan sebagai bahan baku utama berupa kelebihan kadar air (86.00–87.50%) yang dapat diatasi menggunakan campuran sera mocaf (bahan tidak lolos ayakan 100 mesh dari produksi MOCAF) dan tapioka. Rancangan Acak Lengkap (RAL) dengan satu faktor berupa formulasi sera mocaf : tapioka, digunakan dalam penelitian ini untuk variasi sampel sebanyak 5 jenis dengan 3x pengulangan. Variasi sera mocaf banding tapioka diketahui memberikan pengaruh yang signifikan (ANOVA 95%) terhadap nilai tekstur (6.27-864 g/mm), kadar air (52.70-54.47%), kadar protein (3.66-5.96%), dan kadar serat kasar (1.14-6.02%). Peninjauan dari segi penerimaan konsumen/organoleptik berada pada rentang skala netral sampai suka. Nugget jamur dengan variasi penambahan 75% sera mocaf dan 25% tapioka menjadi sampel dengan formulasi terbaik yang paling disukai secara keseluruhan oleh konsumen.
PENYUSUNAN TINDAKAN PERBAIKAN PADA PROSES PENGENDALIAN CACAT PRODUK ROTI MANIS DI FLORINA BAKERY, KABUPATEN PASER, KALIMANTAN TIMUR Ivan Musanta; Jaya Mahar Maligan
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.2022.010.02.7

Abstract

Florina Bakery merupakan produsen roti berskala UMKM yang berlokasi di Kabupaten Paser, Provinsi Kalimantan Timur. Florina Bakery berkomitmen memenuhi permintaan pasar yang bertumbuh dengan roti yang bermutu. Penelitian ini ditujukan untuk membantu menganalisis produk cacat yang terjadi pada produksi roti manis di Florina Bakery. Analisis produk cacat menggunakan metode statistical quality control, meliputi: pendataan dengan check sheet, pembuatan diagram Pareto, pembuatan peta kendali, analisis diagram sebab-akibat, dan perencanaan tindakan perbaikan. Pengamatan pendahuluan menemukan terbentuknya produk cacat berupa: kulit terkelupas, isian keluar, penyok, dan bentuk tidak sesuai model.  Diagram Pareto dan peta kendali menunjukkan: (1) besar potensial masalah cacat kulit terkelupas (65.36%), cacat isian keluar (22.96%), cacat bentuk (6.24%), dan cacat penyok (5.44%); (2) dan proses produksi roti manis belum terkendali. Rancangan tindakan perbaikan kualitas untuk Florina Bakery berdasarkan diagram sebab akibat, yaitu: peningkatan keterampilan pegawai dalam memproduksi roti, pembuatan SOP, dan menunjuk pengawas untuk mengontrol kegiatan produksi.
KARAKTERISTIK KIMIA TEH DAUN RAMBUTAN ACEH (NEPHELUM LAPPACEUM L) DENGAN VARIASI SUHU DAN WAKTU PENGERINGAN Wiajeng Dayani Lestari; Titisari Juwitaningtyas
Jurnal Pangan dan Agroindustri Vol. 11 No. 3: July 2023
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.2023.011.03.1

Abstract

Daun rambutan Aceh (Nephelum lappaceum L) mengandung senyawa yang memiliki potensi sebagai antioksidan, sehingga dapat digunakan sebagai teh herbal. Kerusakan senyawa tersebut dapat terjadi jika suhu dan waktu pengeringan tidak tepat. Tujuan penelitian ini adalah untuk mengetahui pengaruh variasi suhu dan waktu pengeringan terhadap karakteristik teh herbal dari daun rambutan Aceh. Penelitian ini menggunakan rancangan acak kelompok (RAK) dengan dua faktor, yaitu variasi suhu (40, 50, 60 °C) dan waktu (120, 150, 180 menit) pengeringan. Variabel yang diamati meliputi karakteristik kimia, seperti fitokimia secara kualitatif, total fenol, aktivitas antioksidan, dan kadar air. Data yang diperoleh diolah menggunakan analisis varian (ANOVA), dan dilakukan uji lanjut dengan uji DMRT untuk hasil yang signifikan. Teh herbal dari daun rambutan Aceh terbukti mengandung saponin, flavonoid, dan tanin. Sampel yang mengalami perlakuan suhu 50 °C selama 120 menit menunjukkan hasil terbaik, dengan kadar air sebesar 7.6%, total fenol sebesar 1.419 mg GAE/g, dan IC50 sebesar 34.106 ppm. Hasil analisis menunjukkan bahwa variasi waktu pengeringan dan suhu pengeringan memiliki pengaruh yang signifikan terhadap karakteristik kimia teh herbal dari daun rambutan Aceh.
PHYSICOCHEMICAL CHARACTERISTICS OF STARCH NOODLES BASED ON SORGHUM FLOUR (Sorghum bicolor L. Moench) AND SAGO FLOUR (Metroxylon Sp) Marningsih Doko Patty; Erni Sofia Murtini; Widya Dwi Rukmi Putri
Jurnal Pangan dan Agroindustri Vol. 11 No. 3: July 2023
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.2023.011.03.5

Abstract

Sorghum is one of the local commodities that has the potential to be developed into alternative food products. Sorghum is a gluten-free source of protein, vitamins, minerals and calories. This study aims to determine the effect of the proportion of sorghum flour and sago flour on physical and chemical characteristics and determine the best treatment for dry noodles. The experimental design used a completely randomised design with one factor, that is the proportion of sorghum flour and sago flour consisting of 6 levels (80:20; 75:25; 70:30; 65:35; 60:40; 55:45) grams. The results showed that the proportion of sorghum flour and sago flour affected the physical characteristics of colour, breakage, elongation, cooking time, cooking shrinkage, and water absorption, but had no effect on breaking point. The best behaviour was produced in the proportion of 60 grams of white sorghum flour and 40 grams of sago flour which was then chemically analysed to have a moisture content of 11.90%, fat content of 0.24, ash content of 1.15%, protein content of 5.98%, and carbohydrate content of 80.79%.
EFFECT OF FREQUENCY AND DURATION OF THERMOSONICATION ON THE PHYSICAL, CHEMICAL AND MICROBIOLOGICAL QUALITY OF COW'S MILK Almira Dinar Dhiny; Jariyah Jariyah; Luqman Agung Wicaksono; Anugerah Dany Priyanto; Serly Safitri; Wildan Naufal Esfandiar
Jurnal Pangan dan Agroindustri Vol. 11 No. 3: July 2023
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.2023.011.03.4

Abstract

Milk is a food product that contains many nutrients. Thermosonication is a method combining ultrasonic and medium-temperature heating that can be used as an alternative pasteurisation method because it can maintain the nutrients contained in milk while providing safety assurance for consumption. This study aimed to determine the effect of frequency and duration of thermosonication on the physical, chemical and microbiological quality of cow's milk. The experimental design used was a completely randomised design (CRD) with two factorials of frequency (20 and 22kHz) and duration of thermosonication (5, 10, 15 and 20 minutes). The data obtained were analysed with ANOVA and BNJ further tests at the 5% level. The best treatment was 22kHz frequency for 20 minutes with the results of viscosity 3.80 ± 0.000 cP, pH 6.8 ± 0.00, fat content 3.22 ± 0.00%, protein content 2.19 ± 0.01% and total bacteria 0.53 ± 0.67 log CFU/ml, and was able to reduce Escherichia coli bacteria by 2.95 log CFU/ml.
KAJIAN SUBTITUSI TEPUNG KECAMBAH KACANG TUNGGAK DAN PENAMBAHAN XANTHAN GUM PADA PEMBUATAN TIWUL INSTAN Diky Efendi; Ulya Sarofa; Dedin Finatsiyatull Rosida
Jurnal Pangan dan Agroindustri Vol. 11 No. 3: July 2023
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.2023.011.03.3

Abstract

Tiwul semakin sulit ditemui karena proses pembuatan dan pemasakannya yang cukup memakan waktu, kandungan gizi pada tiwul dinilai masih rendah. Tujuan penelitian ini adalah untuk mengetahui pengaruh subtitusi tepung kecambah kacang tunggak dan penambahan xanthan gum pada pembuatan tiwul instan yang dihasilkan. Rancangan percobaan yang digunakan adalah RAL dengan dua faktor. Faktor I adalah subtitusi tepung kecambah kacang tunggak (15%,20%,25%), sedangkan faktor II adalah penambahan xanthan gum (1%, 1.5%, 2%). Perlakuan terbaik diperoleh pada subtitusi tepung kecambah kacang tunggak sebesar 20% dan penambahan xanthan gum sebesar 1.5% yang menghasilkan tiwul instan dengan karakteristik: kadar air 9,00%, kadar abu 1,84%, kadar protein 6,75%, kadar pati 73,45%, kadar amilosa 25,54%, volume kembang 126,06%, daya rehidrasi 115,22%, serat pangan 10,19%, daya cerna protein 22,43%. Sifat fisikokimia tiwul instan dapat dipengaruhi oleh formulasi subtitusi tepung kecambah kacang tunggak dan penambahan xanthan gum.
THE EFFECT OF THE PROPORTION OF JACKFRUIT (Artocarpus heterophyllus) SEED FLOUR AND THE ADDITION OF EGGS ON THE CHARACTERISTICS OF DRY NOODLES Nurida Tri Novita; Ulya Sarofa; Sri Winarti
Jurnal Pangan dan Agroindustri Vol. 11 No. 3: July 2023
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.2023.011.03.6

Abstract

Jackfruit seed flour (Artocarpus heterophyllus) can be used as a substitute for wheat flour in noodles production due to its high starch content and nutritional value. In addition, carrot flour is another ingredient that can be used in the production of dry noodles. The aim of this study was to determine the effect of the proportion of wheat flour, jackfruit seed flour and carrot flour, together with the supply of eggs, on the quality of the dry noodles produced. The experimental design used was Completely Randomized Design with two factors and three replications. Factor I was the ratio of wheat flour: jackfruit seed flour: carrot flour (90:5:5, 80:15:5, 70:25:5). Factor II was the addition of egg (5%, 10% and 15%). The best treatment was dry noodles made of 90% wheat flour: 5% jackfruit seed flour: 5% carrot flour and 15% egg addition, which gave the results of moisture content 7.71%, ash content 2.34%, protein content 10.68%, starch content 64.18%, amylose content 24.29%, rehydration power 55.66%, cooking loss 6.07%, elasticity 8.17%; favourability of colour, taste, aroma, texture 3.52, 3.44, 3.40, 3.48 (like).

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