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Jurnal Sains dan Teknologi Pangan
Published by Universitas Halu Oleo
ISSN : -     EISSN : 25276271     DOI : -
Core Subject : Agriculture,
Agriculture, Biological Sciences & Forestry
JURNAL SAINS DAN TEKNOLOGI PANGAN (JSTP) (e-ISSN: 2527-6271) merupakan "Open Acess Publications" yang diterbitkan oleh Jurusan Ilmu dan Teknologi Pangan, Fakultas Pertanian Universitas Halu Oleo, dengan fokus dan ruang lingkup berupa: Teknologi Pengolahan pangan, bioteknologi pangan, keamanan pangan, mikrobiologi pangan, kimia pangan dan teknologi industri pangan.
Arjuna Subject : -
Articles 708 Documents
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Pengaruh Penambahan Tepung Daun Kelor (Moringa oleifera L.) Terhadap Uji Organoleptik dan Nilai Gizi Somay Ikan pada Jajanan Sehat untuk Anak Sari, Mirna; Karimuna, La; Sadimantara, Muhammad Syukri; Wahyuni, Sri; Rejeki, Sri
Jurnal Sains dan Teknologi Pangan Vol 7, No 3 (2022): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jstp.v7i3.26465

Abstract

ABSTRACTThis study aimed to determine the effect of Moringa leaf (Moringa oleifera L) flour addition on the organoleptic characteristics and nutritional values of fishcakes as healthy snacks for children. This study used a completely randomized design (CRD) with five treatments of Moringa leaf flour substitution, namely S0 (0 g), S1 (3 g), S2 (6 g), S3 (9 g), and S4 (12 g). Data were analyzed using the analysis of variance (ANOVA) method and then followed with Duncan's multiple range test (DMRT) with a 95% confidence level (α=0.05). The results show that the addition of Moringa leaf flour to fishcakes had a very significant effect on increasing the organoleptic test of color, aroma, and taste as well as a significant effect on increasing the organoleptic test of the texture. The organoleptic assessment show that the most preferred product was the S1 formulation (3 g Moringa leaf flour, 97 g tapioca flour, 100 g fish meat) with average preference scores of color, aroma, taste, and texture reaching 3.41 (slightly like), 3.52 (like), 3.32 (slightly like), and 3.25 (slightly like), respectively. The nutritional value of the S1 product shows that it contained 53.68% water, 0.91% ash, 20.46% fat, and 4.60% protein. The fishcakes with the addition of Moringa leaf flour was acceptable (preferred) by the panelists and met the national standard of SNI 01-7756-2013 for water, ash, fat, and protein contents. Keywords: Moringa leaf flour, fish meat, fishcakes.ABSTRAKPenelitian ini bertujuan untuk menentukan pengaruh penambahan tepung daun kelor (Moringa oleifera L) terhadap nilai organoleptik dan nilai gizi, somay ikan pada jajanan sehat untuk anak. Penelitian ini menggunakan rancangan acak lengkap (RAL) yang terdiri dari 5 jenis perlakuan yaitu substitusi tepung daun kelor yaitu (S0 = 0 g, S1 3 g, S2 = 6 g, S3 = 9 g dan S4 = 12 g). Analisis data dilakukan dengan metode analysis of variance (ANOVA) dengan uji lanjut Duncan’s multiple range test (DMRT) dengan taraf kepercayaan 95% (α=0,05). Hasil penelitian menunjukkan bahwa penambahan tepung daun kelor pada somay ikan yaitu perlakuan S1 (penambahan tepung daun kelor 3 g) berpengaruh sangat nyata terhadap peningkatan uji organoleptik warna, aroma, rasa dan berpengaruh nyata terhadap tekstur somay ikan. Berdasarkan penilaian organoleptik terdapat pada formulasi S1 ( tepung daun kelor 3 g, tepung tapioka 97 g, daging ikan 100 g) dengan skor penilaian terhadap uji organoleptik warna sebesar 3,41 (agak suka), aroma sebesar 3,52 (suka), rasa sebesar 3,32 (agak suka), tekstur sebesar 3,25 (agak suka).  Nilai gizi pada produk somay ikan terbaik meliputi kadar air sebesar 53,68 %, kadar abu sebesar 0,91 %, kadar lemak sebesar  20,46 %, dan kadar protein sebesar 4,60 %. Berdasarkan hasil penelitian, somay ikan dengan penambahan tepung daun kelor dapat diterima (disukai) oleh panelis telah memenuhi standar SNI 01-7756-2013 untuk kadar air, kadar abu, kadar lemak dan kadar protein.Kata kunci: Tepung Daun Kelor, daging  ikan, somay
Pengaruh Substitusi Serbuk Daun Kelor (Moringa oleifera L.) Pada Pembuatan Nugget Ayam Terhadap Penilaian Organoleptik dan Nilai Gizi Ayu, Dita Puspita; Karimuna, La; Hermanto, Hermanto
Jurnal Sains dan Teknologi Pangan Vol 7, No 2 (2022): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (583.424 KB) | DOI: 10.33772/jstp.v7i2.25173

Abstract

ABSTRACT                This study aimed to analyze the effect of Moringa leaf flour substitution on the organoleptic characteristic and the nutritional values of chicken nuggets. This study used a one-factor completely randomized design (CRD) with four levels of treatment, namely S0 (100% corn starch: 0% Moringa leaf flour), S1 (90% corn starch: 10% Moringa leaf flour), S2 (80% corn starch: 20% Moringa leaf flour), and S3 (70% corn starch: 30% Moringa leaf flour). The organoleptic assessment and nutritional content were analyzed using analysis of variance (ANOVA) and if it had a significant effect on the observed variables, then continued with Duncan’s multiple range test (DMRT) at 95% confidence level (α=0.05). Moringa leaf powder substitution showed a very significant effect (p <0.05) on organoleptic tests of color, aroma, taste, and texture. The results show that the product with the highest organoleptic assessment was the S3 treatment (70% corn starch: 30% Moringa leaf flour) with preference rating scores for color, aroma, taste, and texture reaching 3.60 (like), 3.44 (like), 3.58 (like), and 3.43 (like), respectively. The analysis of nutritional values show that the S3 product contained 37,023% moisture, 7,053% ash, 12,772% fat, 29,571% protein, 8,801% carbohydrate, and 14.55% iron. The moisture and carbohydrate contents of the chicken nuggets product did not meet the national standard but the organoleptic assessment shows that it was accepted (preferred) by panelists. Keywords: Chicken nuggets, Moringa leaf flour                                  ABSTRAK            Penelitian ini bertujuan untuk mempelajari pengaruh subtitusi tepung daun kelor pada pembuatan nugget ayam terhadap uji organoleptik dan nilai gizi produk. Peneltian ini menggunakan Rancangan Acak Lengkap (RAL) satu faktor dengan 4 taraf perlakuan, yaitu S0 (Tepung Maizena 100% : Serbuk Daun Kelor 0%), S1 (Tepung Maizena 90% : Serbuk Daun Kelor 10%), S2 (Tepung Maizena 80% : Serbuk Daun Kelor 20%), S3 (Tepung Maizena 70% : Serbuk Daun Kelor 30%). Analisis  data dalam penelitian diperoleh dari hasil penelitian organoleptik dan kandungan gizi. Data dianalisis dengan menggunakan sidik ragam Analisis of Variances (ANOVA) dan apabila berpengaruh nyata terhadap variabel pengamatan, maka dilanjutkan dengan uji Duncan Multiple Range Test (DMRT) pada taraf keprcayaan 95% (α=0,05). Subtitusi serbuk daun kelor menunjukkan pengaruh yang sangat nyata (p <0,05) pada uji organoleptik warna, aroma, rasa, dan tekstur. Hasil penelitian nugget ayam terpilih berdasarkan uji organoleptik adalah perlakuan S3 (Tepung Maizena 70% : Serbuk Daun Kelor 30%). Dengan skor penilaian kesukaan terhadap warna sebesar 3,60 (suka), aroma 3,44 (suka), rasa 3,58 (suka), tekstur 3,43 (suka) serta analisis kandungan nilaii gizi meliputi kadar air, kadar abu, kadar lemak, kadar protein, kadar karbohidrat dan kadar zat besi, dengan nilai berturut-turut 37,023 %, 7,053 %, 12,772 %, 29,571 %, 8,801 %, 14,55%. Berdasarkan hasil penelitian kandungan nilai gizi nugget ayam pada komponen kadar air dan karbohidrat belum memenuhi SNI namun berdasarkan penilaian organoleptik dapat diterima (disukai) panelis.Kata Kunci: Nugget Ayam, Serbuk Daun Kelor 
EFEKTIVITAS ENKAPSULAT KUNYIT PUTIH (Curcuma zedoaria) DENGAN PERLAKUAN PERBANDINGAN MALTODEKSTRIN DAN KARAGENAN SEBAGAI PENYALUT Sri Endang Lestari Ningsih; RH Fitri Faradilla; Sri Rejeki
Jurnal Sains dan Teknologi Pangan Vol 8, No 2 (2023): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jstp.v8i2.41449

Abstract

ABSTRACT The purpose of this study was to determine the effect of the comparison of maltodextrin and carrageenan as a coating on the organoleptic properties, solubility, water content and antioxidant activity of white turmeric (Curcuma zedoaria) encapsulate. The research method used a completely randomized design (CRD) consisting of 5 treatments MK1 (10 g maltodextrin: 0 g carrageenan), MK2 (9.75 g maltodextrin: 0.25 g carrageenan), MK3 (9.5 g maltodextrin: 0.5 g carrageenan), MK4 (9.25 g maltodextrin : 0.75 g carrageenan), MK5 (9 g maltodextrin : 1 g carrageenan). Data were analyzed using Analysis of Variance (ANOVA) if significantly different then continued with Duncan Multiple Range Test (DMRT) with 95% confidence level (α = 0.05). The results showed that the treatment was selected based on organoleptic tests, water content and solubility by giving points with a value of 5 (best) to 1 (least good). Based on the results of ranking/calculation of the highest total value found in the MK3 treatment with an average rating of 4.17 (golden yellow), aroma 1.60 (slightly turmeric-scented), taste 4.75 (not bitter) and 8.51% water content, solubility of coarse powder. 94.26%, fine powder solubility 95.98%, and antioxidant activity (IC50) for control (without encapsulation) of 1064.06 ppm and MK3 treatment was 850.14 ppm. Keywords: Encapsulation, Carrageenan, White turmeric, Maltodextrin ABSTRAK Tujuan penelitian ini untuk mengetahui pengaruh perbandingan maltodekstrin dan karagenan sebagai penyalut terhadap sifat organoleptik, kelarutan, kadar air dan aktivitas antioksidan enkapsulat kunyit putih (Curcuma zedoaria). Metode penelitian menggunakan Rancangan Acak Lengkap (RAL) terdiri dari 5 perlakuan MK1 (10 g maltodekstrin : 0 g karagenan), MK2 (9,75 g maltodekstrin : 0,25 g karagenan), MK3 (9,5 g maltodekstrin : 0,5 g karagenan), MK4 (9,25 g maltodekstrin : 0,75 g karagenan), MK5 (9 g maltodekstrin : 1 g karagenan). Data dianalisis menggunakan Analysis of Varian (ANOVA) jika berbeda nyata maka dilanjutkan dengan uji Duncan Multiple Range Test (DMRT) dengan taraf kepercayaan 95% (α = 0,05). Hasil penelitian menunjukkan bahwa perlakuan terpilih berdasarkan uji organoleptik, kadar air dan kelarutan dengan cara memberikan poin dengan nilai 5 (paling baik) sampai 1 (paling kurang baik). Berdasarkan hasil perangkingan/ perhitungan nilai total tertinggi terdapat pada perlakuan MK3 dengan rerata penilaian terhadap warna 4,17 (kuning keemasan), aroma 1,60 (agak beraroma kunyit), rasa 4,75 (tidak pahit) dan kadar air 8,51%, kelarutan serbuk kasar 94,26%, kelarutan serbuk halus 95,98%, dan aktivitas antioksidan (IC50) untuk Kontrol (tanpa enkapsulasi) sebesar 1064,06 ppm dan perlakuan MK3 sebesar 850,14 ppm Kata kunci: Enkapsulasi, Karagenan, Kunyit putih, Maltodekstri
SIFAT FISIKOKIMIA TEH TALUA INSTAN METODE SPRAY DRYING DENGAN PERLAKUAN JENIS TELUR YANG BERBEDA devi kumala sari; Tety Desrita Handayani; Nela Eska Putri Putri
Jurnal Sains dan Teknologi Pangan Vol 8, No 3 (2023): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jstp.v8i3.39847

Abstract

ABSTRACT Tea talua is a traditional Minangkabau drink made from tea mixed with egg yolks and beaten with sugar and some other additives. Currently there are no instant talua tea drinks available. Instant drinks are usually in powder form served in airtight packages. Powdered drinks are prepared by quick drying with the addition of coating agents. This study aims to determine the effect of different types of eggs on the physicochemical quality of instant egg tea produced. This research method used a completely randomized design (CRD) which consisted of 3 types of treatment and 3 repetitions. This study used a completely randomized design (CRD) with 3 treatments and 3 replications. The treatment given was the difference between egg yolks as raw material for talua tea, including: R = chicken eggs, B = duck eggs, and K = native chicken eggs, so that 9 treatment units were obtained. Data were analyzed using Analysis of Variance (ANOVA) and Duncan's Multiple Range Test (DMRT) at 95% confidence level. The use of different types of eggs did not differ significantly in the proximate test, namely moisture content (2.17+0.40 - 2.41+0.26%), ash content (1.02 + 0.02 - 1.05 + 0.06%), fat content (6.43 + 3.86 - 7.98 +2.10%), protein content (7.74+1.34 - 8.3+0.53%), carbohydrate content (80.48+2.78 - 82.39 +4.47 %)  and the yield (6.70 +0.55 - 8.61 +2.15 % )of instant talua tea produced Keywords: instan drink, egg, tea, teh talua.
MUTU SENSORIS DAN MIKROBIOLOGIS COOKIES DARI CAMPURAN TEPUNG INSTAN JAGUNG KUNING DAN TEMPE Susi Desminarti; Ermiati Ermiati; Mutia Elida
Jurnal Sains dan Teknologi Pangan Vol 8, No 3 (2023): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jstp.v8i3.41155

Abstract

Cookies are pastries that are crunchy, thin, and usually small in size. Corn and tempeh are foods that have been known to have functional properties. The purpose of this study was to determine the effect of the use of yellow corn flour with tempeh flour and on sensory characteristics and microbiological quality and to determine the most preferred cookie formulation by consumers. The formulation of cookies is to replace wheat flour with flour mixed with yellow corn and tempeh as much as 40% (B), 50% (C), 60% (D), 80% (E) and the formulation uses 100% flour as a control (A). Sensory characteristics observed include color, aroma, taste, texture, overall appearance. Based on the hedonic test, the substitution of wheat flour with instant yellow corn flour and tempeh flour as much as 40% has sensory properties that are closest to control A. The panelist likes it. The total microbial and total yeast content for all treatments were below the safe threshold for consumption Keywords: cookies functional, dates grits, yellow corn flour, dan tempe flour
PEMANFAATAN DAGING BUAH PALA (Myristica fragrans H.) DAN PEPAYA (Carica papaya) DALAM PEMBUATAN FRUIT LEATHER Yuniyati Yuniyati; Sophia G. Sipahelut; Vita N. Lawalata
Jurnal Sains dan Teknologi Pangan Vol 8, No 3 (2023): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jstp.v8i3.41831

Abstract

ABSTRACT Fruit leather is a type of processed food product in the form of thin sheets, has a distinctive fruity taste and aroma, which has a long shelf life, is more practical, and contains lots of nutrients. The purpose of this study was to obtain the best combination of nutmeg puree and papaya puree in the manufacture of fruit leather. This study was an experimental study conducted using a completely randomized design (CRD) consisting of three treatments and three replications, with treatments including P1 (nutmeg puree: papaya puree = 75:25), P2 (nutmeg puree: papaya puree = 50:50), P3 (nutmeg puree: papaya puree = 25:75). The data obtained was analyzed statistically using analysis of variance (ANOVA) and continued with the Duncan New Multiple Range Test (DMRT) at 5% level. The results show that the proportions of nutmeg puree and papaya puree significantly affected the moisture content, ash content, and sensory tests of color, aroma, taste, and elasticity. The best treatment from this study was P3 (nutmeg puree: papaya puree = 25:75) with a water content of 19.33%, ash content of 0.66%, and brownish orange color (3.47), slightly nutmeg flavor (1 .73), slightly nutmeg taste (2.53), and chewy texture (2.97). Keywords: nutmeg flash puree, papaya puree, fruit leather ABSTRAK Fruit leather merupakan salah satu jenis produk olahan pangan berbentuk lembaran tipis, memiliki citarasa dan aroma khas buah, memiliki umur simpan yang panjang, lebih praktis, serta mengandung banyak nutrisi. Tujuan dari penelitian ini adalah untuk mendapatkan kombinasi terbaik dari puree daging buah pala dan puree pepaya dalam pembuatan fruit leather. Penelitian ini merupakan penelitian eksperimen yang dilakukan dengan menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari tiga perlakuan dan tiga kali ulangan, dengan perlakuan antara lain: P1 (puree daging buah pala dan puree pepaya 75:25), P2 (puree daging buah pala dan puree pepaya 50:50), P3 (puree daging buah pala dan puree pepaya 25:75). Data yang diperoleh dianalisis secara statistik menggunakan Analysis of Variance (ANOVA) dan dilanjutkan dengan uji Duncan New Multiple Range Test (DMRT) pada taraf 5%. Hasil penelitian menunjukkan bahwa proporsi puree daging buah pala dan puree pepaya yang berbeda berpengaruh nyata terhadap kadar air, kadar abu, dan uji sensoris warna, aroma, rasa, dan kekenyalan. Perlakuan terbaik dari penelitian ini adalah P3 (puree daging buah pala dan puree pepaya 25:75) dengan nilai kadar air 19,33%, kadar abu 0,66%, serta warna oranye kecoklatan (3,47), agak beraroma pala (1,73), agak berasa pala (2,53), tekstur kenyal (2,97). Kata kunci : puree daging buah pala, puree pepaya, fruit leather
Intervention of Fiber-Rich Black Soybean Tofu to Improve Lipid Profile of Type 2 Diabetes Respondents Nela Eska Putri; Nanda Triandita; Fransiska R Zakaria; Endang Prangdimurti
Jurnal Sains dan Teknologi Pangan Vol 8, No 3 (2023): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jstp.v8i3.37293

Abstract

This study aims to determine the effect of high-fiber black soybean tofu on improving lipid profiles of type 2 diabetics. The stages of the study consisted of respondent selection, production of high-fiber black soybean tofu, intervention in the treatment group, and analysis of blood lipids. This study used 18 respondents with type 2 diabetes who were divided into 2 groups, namely the intervention group and the control group. The intervention group (n=9) was given 80 g of tofu soup and education for 30 days and the control group (n=9) was not given tofu soup (education). Blood lipid analysis consisted of total cholesterol, HDL-cholesterol, LDL-cholesterol, and triglycerides taken on day 0 and day 30. The results showed that the high-fiber black soybean tofu intervention reduced total cholesterol by 3,56 mg/dL; increased levels of HDL-cholesterol by 4,11 mg/dL; reduced LDL-cholesterol by 5,33 mg/dL, while triglyceride levels increased by 3,33 mg/dL, however, respondents' triglyceride levels were maintained under normal conditions. High-fiber black soybean tofu intervention can potentially improve blood lipids in type 2 diabetes respondents.
KARAKTERISTIK FISIK DAN ORGANOLEPTIK JELLY DRINK PISANG TONGKA LANGIT DENGAN VARIASI KONSENTRASI CMC (CARBOXY METHYL CELLULOSE) Suriati U Bajo; Priscillia Picauly; Sophia G. Sipahelut
Jurnal Sains dan Teknologi Pangan Vol 8, No 3 (2023): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jstp.v8i3.41828

Abstract

ABSTRACT A jelly drink is a drink in the form of a gel and has a chewy texture made from fruit juice. The fruit juice used can be from a local commodity in the Maluku region, namely the Tongka Langit banana. However, a gelling agent with the right concentration is needed to produce a jelly drink with good characteristics. One of the gelling agents for making jelly drinks is CMC. The purpose of this study was to characterize the physical and organoleptic properties of the Tongka Langit banana jelly drink made from various CMC concentrations. The study used a completely randomized design with CMC concentration treatment consisting of four treatment levels, namely 0.5%, 1%, 1.5%, and 2% with two replications. Observations were made on the physical properties of the Tongka Langit banana jelly drink namely syneresis, viscosity, and pH. Organoleptic testing was carried out using the hedonic quality test to obtain color, taste, texture, and suction power assessments. The product had a syneresis value of 1.09 – 1.50%, a viscosity of 894 – 7671 cP, pH of 4.60 – 5.25, a yellow color, a Tongka Langit banana taste, a not chewy to chewy texture, and can be easy to hard to suck). Keywords : tongka langit banana, jelly drink, CMC ABSTRAK Jelly drink merupakan minuman berbentuk gel dan bertekstur kenyal yang dibuat dari sari buah. Sari buah yang digunakan bisa dari komoditi lokal Daerah Maluku yaitu pisang tongka langit, hanya saja diperlukan gelling agent dengan konsentrasi yang tepat agar dapat menghasilkan jelly drink dengan karakteristik yang baik, salah satu gelling agent untuk membuat jelly drink yaitu CMC. Tujuan penelitian ini yaitu mengkarakterisasi sifat fisik dan organoleptik jelly drink pisang tongka langit berdasarkan variasi konsentrasi CMC. Desain penelitian ini menggunakan Rancangan Acak Lengkap dengan perlakuan konsentrasi CMC yang terdiri dari 4 taraf perlakuan yaitu 0,5%, 1%, 1,5%, dan 2% dengan 2 kali ulangan. Pengamatan dilakukan terhadap analisis sifat fisik jelly drink pisang tongka langit yaitu sineresis, viskositas, pH dan pengujian organoleptik dilakukan menggunakan uji mutu hedonik yang meliputi warna, rasa, tekstur, dan daya hisap. Karakteristik fisik dan organoleptik jelly drink pisang tongka langit berdasarkan konsentrasi CMC yaitu nilai sineresis (1,09-1,50%), viskositas (894-7671 cP), pH (4,60-5,25), memiliki warna kuning, berasa pisang tongka langit, memiliki tekstur (tidak kenyal sampai kenyal), dan daya hisap (mudah dihisap sampai sulit dihisap). Kata kunci : pisang tongka langit, jelly drink, CMC
Evaluation of Yogurt Drink Quality at CV Violla Foods Yogyakarta as a Requirement for Registering the Distribution Permit on Food and Drug Control Agency (BPOM) Tiyas Tono Taufiq; Agustina Agustina
Jurnal Sains dan Teknologi Pangan Vol 8, No 3 (2023): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jstp.v8i3.38412

Abstract

Yogurt drink is one of the processed dairy products which is categorized as a product with a high level of risk by the Food and Drug Control Agency (BPOM) so its distribution must meet the requirements and be directly supervised by BPOM. To obtain a Distribution Permit Number (NIE), yogurt drink products must meet the quality requirements set by BPOM including the amount of non-fat solid, protein content, total Enterobactericiae and Salmonella contaminants, and total minerals contaminants, including Arsenic (As). Lead (Pb), Mercury (Hg), Cadmium (Cd), and Tin (Sn). This study aims to determine the quality of the yogurt drink produced by CV Violla Foods against the BPOM distribution permit requirements. From the results of this evaluation, it can be seen that the parameters for contamination of tin (Sn) are still outside of the limits, while all other requirements have met the standards. Action is required from the company to ensure that all parameters, including Sn contamination, meet the standards through evaluation of raw materials and production processes, to be followed up with re-testing of products to be registered.
PENGARUH PERENDAMAN PRA PENGERINGAN PADA KADAR KALSIUM OKSALAT TEPUNG PORANG DI KABUPATEN LIMA PULUH KOTA, SUMATERA BARAT Tety Desrita Handayani; Neni Trimedona; Elva Amurita Zebua; Rozi Satria Utama
Jurnal Sains dan Teknologi Pangan Vol 8, No 3 (2023): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jstp.v8i3.38093

Abstract

Porang (Amorphophallus oncophyllus) adalah tanaman lokal yang telah banyak dikembangkan sebagai sumber pangan dan juga mendukung konservasi hutan, akan tetapi porang mengandung senyawa kalsium oksalat yang dapat membahayakan konsumen karena dapat menyebabkan rasa gatal dan iritasi pada mulut dan tenggorokan, dan kerusakan ginjal. Tujuan penelitian ini adalah untuk menurunkan jumlah kadar kalsium oksalat produk tepung porang melalui perendaman pra pengeringan irisan porang. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan dua perlakuan yaitu perendaman dengan larutan garam dan perendaman dengan larutan asam asetat. Masing – masing perlakuan mempunyai dua level yaitu 5% dan 10%. Hasil penelitian menunjukkan kadar kalsium oksalat tepung porang tanpa perlakuan adalah sebesar 3,88%. Perlakuan perendaman larutan garam 5% dan 10% dan larutan asam asetat 5% dan 10% dapat menurunkan kadar oksalat masing – masing sebesar 44,59%, 43,28%, 41,73% dan 45,29%. Hasil penelitian ini menunjukkan bahwa perlakuan perendaman irisan porang dengan larutan garam atau asam asetat sebelum pengeringan irisan porang memberikan pengaruh yang signifikan dalam menurunkan kadar kalsium oksalat.

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