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Jurnal Ilmu Pangan dan Hasil Pertanian
Published by Universitas PGRI Semarang
ISSN : 2581088X     EISSN : 2581110X     DOI : -
Core Subject : Health, Science, Education, Engineering,
Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Public Health Other
Jurnal Ilmu Pangan dan Hasil Pertanian is a scientific journal that published in PGRI Semarang University. The Scope of reasearch articles are some topics that related with : 1.Food Microbiology 2.Food Biochemistry 3.Food Chemical, 4.Food Engineering, 5.Food waste industry Jurnal Ilmu Pangan dan Hasil Pertanian will be published 2 (two) volumes in a year on June and December.
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Search results for , issue "Vol 2, No 2 (2018)" : 10 Documents clear
Pengaruh Konsetrasi Carboxymethylcellulose (CMC) dan Gula Stevia terhadap Karakter Sirup Buah Tin (Ficus carica, L) Widyastuti, Retno; Afriyanti, Afriyanti; Asmoro, Novian Wely; Hartati, Sri
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 2, No 2 (2018)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v2i2.3204

Abstract

Processing figs into food and beverage products will increase the attractiveness to consume this nutrient-rich fruit. One of them is by processing it into syrup. The purpose of this study is to (1) Knowing the effect of the stevia sugar concentration on the physical and chemical characteristics of fig syrup; (2) Knowing the effect of the carboxymethylcellulose (CMC) concentration on the physical and chemical characteristics of fig syrup. The experimental design used in this study was a completely randomized design (CRD) factorial pattern with two treatment factors, namely the concentration of stevia sugar (A) with four types of treatment levels, A1 = 0% (100% sucrose); A2 = 1%; A3 = 2%; A4 = 3%. Concentration of CMC (B) with three types of treatment, B1 = CMC 0%; B2 = CMC 0.25%; B3 = CMC 0.5%. Each treatment was repeated twice to obtain  4 x 3 x 2 = 24 experimental units. The results show the brightest color produced by 100% sucrose with CMC 0% which is equal to 36.24 (L). The highest sugar content was produced in syrup with the addition of stevia 3% and CMC 0% which amounted to 34.46%. The highest viscosity is produced in syrup with the addition of 100% sucrose and CMC 0.5% which is equal to 365.2 cP.)
Silver Rasbora Bekasam Using Various Processed Rice on Microbiological and Organoleptic Properties Priyanto, Anugerah Dany
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 2, No 2 (2018)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v2i2.3039

Abstract

Silver rasbora fish is a fresh fish that is often found in the traditional market, but the product has decreased in quality during its distribution chain. Bekasam is a spontaneous fermented fish product by adding salt as microorganism selective material and rice as source of carbohydrates for expected microorganisms. Aims of this study were to innovate silver rasbora fish processing into bekasam and explore various kinds of processed rice as fermentation media. This study was used by a completely randomized design (CRD) with factor was processed rice, particulary uncooked rice, cooked rice, karak, and nasi aking that given to fish by 50% (w/w). Observations were made on fresh silver rasbora fish and bekasam to compare the quality of fermented products. The observed parameters included total lactic acid bacteria and organoleptic. The results showed that processed rice had significantly effect on total LAB toward bekasam (P 0.05). Total LAB of bekasam which were fermented by various kinds of processed rice which can classified as probiotic food between 8.12-8.75 log CFU / g. Likewise on the organoleptic properties had significant effect (P 0.05). The best product was obtained from the bekasam using karak as fermentation media. The bekasam had total LAB of 8.12 log CFU / g and also had organoleptic properties with a high level of preference compared to the others. Hopefully, this research can increases the added value of silver rasbora fish and better quality than fresh products.
Mini Review: Ekstrak Sirsak (Annona muricata Linn.) untuk Terapi Kanker Widyastuti, Dyah Ayu; Nurdyansyah, Fafa
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 2, No 2 (2018)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v2i2.3211

Abstract

Cancer is one of the killer diseases in the world. The number of cancer patients is grow rapidly as world populations grow. That fact trigger medical world to develop a more effective with lower side effect therapy for cancer. One of the therapy which developed is natural therapy with plant extracts, such as soursop (A. muricata Linn.) extract. Soursop has chemical matter called acetogenin which able to induce apoptosis by inhibit ATP production in cellular respiration. Acetogenin also inhibit Bcl-2 protein activity so cancer cell proliferation is also inhibited. Those leads to inhibition of uncontrolled cell proliferation in cancer patients. Soursop (A. muricata Linn.) extract for cancer therapy has to be developed to determine the optimal doses, longterm safety, and possible side effect that may inflicted so this therapy would be safe for cancer patients.
Optimalisasi Ekstraksi Karotenoid Dengan Menggunakan Berbagai Jenis Pelarut Organik anggreini, riski ayu
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 2, No 2 (2018)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v2i2.3086

Abstract

Color is one of factors that determine the quality of a food product, however it turns out that not all dyes are safe for consumption. The use of non-food grade synthetic dyes such as textile dyes and leather can be a long-term risk to health. Likuala palm fruit is considered to be a potential source of natural dyes because it has a carotenoids content. However, the type of suitable solvent for obtaining carotenoids extraction is still unknown, so the purpose of this study was to determine the right type of solvent for the extraction of carotenoids color in Licuala palm fruit peel. There are 2 stages in this research, color extraction of Likuala palm fruit and analysis color stability. The analysis carried out was color intensity, total carotenoids (mg/100ml) and yield (%). The results showed that extraction using hexane solvent: acetone with a ratio of 50:50 was able to extract color with intensity, total carotenoid (mg / 100 ml) and the highest yield (%)
Perubahan Karakteristik Fisik Biji Kopi Yang Ditambahkan Sorbitol Selama Penyangraian Hasbullah, Umar Hafidz Asy'ari; Hikmahyuliani, Hikmahyuliani; Maharani, Zulfah; Rokhmah, Laela Nur
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 2, No 2 (2018)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v2i2.3218

Abstract

Penambahan sorbitol dalam biji kopi akan berdampak terhadap perubahan yang terjadi selama penyangraian. Perubahan yang paling nampak ialah karakteristik fisik biji kopi. Penelutian ini bertujuan untuk mempelajari pengaruh pemberian sorbitol dalam biji kopi terhadap perubahan fisik biji kopi arabika dan robusta selama penyangraian. Penyangraian dilakukan pada tiga tingkat sangrai (light, medium, dan dark). Sorbitol ditambahkan dalam biji sebanyak 10% (b/b). Hasil penelitian menunjukkan bahwa penambahan sorbitol dalam biji kopi arabika dan robusta dapat meningkatkan rendemen, densitas, kadar air, densitas dan kecepatan kenaikan suhu sangrai. Nilai seluruh parameter pada varietas robusta dan arabika setelah ditambahkan sorbitol menjadi setara dibandingkan perlakuan tanpa sorbitol. Peningkatan tingkat sangrai pada biji kopi yang ditambahkan sorbitol cenderung tidak mempengaruhi perubahan nilai rendemen, densitas dan kadar air biji kopi sangrai.
Karakteristik Kimia dan Penentuan Umur Simpan Roti Tawar Dengan Penambahan Kalsium Propionat dan Nipagin Anam, Choirul; Rustanto, Dwi; Parnanto, Nur Her
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 2, No 2 (2018)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v2i2.3126

Abstract

Roti tawar merupakan salah satu produk bakery yang mudah mengalami kerusakan sehingga mempunyai umur simpan yang rendah. Kerusakan oleh kapang merupakan faktor kerugian yang cukup besar pada industri roti. Salah satu cara untuk mengawetkan roti tawar dapat ditambahkan bahan pengawet. Pengawet yang digunakan pada penelitian ini kalsium propionat, nipagin serta kombinasi antara kalsium propionat dan nipagin. Penelitian ini dilakukan untuk mengetahui karakteristik kimia, jumlah koloni kapang dan umur simpan roti tawar. Rancangan penelitian yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan satu faktor yaitu, variasi rasio antara kalsium propionat dan nipagin. Data karakteristik kimia dianalisis secara statistik menggunakan one way ANOVA. Jika data menunjukkan hasil beda nyata antar perlakuan maka dilanjutkan dengan uji DMRT pada α = 0,05. Hasil penelitian menunjukkan bahwa penambahan pengawet dapat menurunkan jumlah koloni kapang, kadar air dan pH serta mempertahankan kadar lemak, protein, abu dan karbohidrat. Selain itu, penambahan pengawet dapat memperpanjang umur simpan roti tawar. Roti tawar tanpa pengawet mempunyai umur simpan 2 hari sedangkan roti tawar dengan penambahan pengawet 100% kalsium propionat, 75% kalsium propionat + 25% nipagin, 50% kalsium propionat + 50% nipagin, 25% kalsium propionat + 75% nipagin dan 100% nipagin mempunyai umur simpan 3 hari. Namun, kombinasi pengawet kalsium propionat dan nipagin tidak memberikan efek sinergis.
Effect of Carrageenan Addition to the Edible Characteristics of Tilapia Skin Gelatin Film (Oreochromis niloticus) Anjar Setyaji; Ima Wijayanti; Romadhon Romadhon
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 2, No 2 (2018)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v2i2.3133

Abstract

Gelatin of skin tilapia (Oreochromis niloticus) has the potential as an edible film but has weaknesses due to the hydrophilic so that the value of the water vapor transmission rate is high. The addition of carrageenan combined with palmitic acid is used to improve the characteristics of edible films modified bythe polymer network so that it can act as cross linking which is expected to reduce the rate of water vapor transmission rate edible film. indigo and get the best carrageenan concentration edible film seen from the value of the water vapor transmission rate. The ingredients used are tilapia skin gelatin, carrageenan and palmitic acid. The research method used was experimental laboratories with completely randomized design (CRD) experimental design. Parameters observed were thickness test, solubility, tensile strength, percent elongation and water vapor transmission rate. Data were analyzed using variance analysis (ANOVA). To find out the differences between treatments, the data was tested by HSD further tests. The results showed that the difference in carrageenan concentration significantly affected (P<0,05)  the thickness value, tensile strength, percent elongation, solubility and water vapor transmission rate. Addition of carrageenan 0.8% was the best result which has a tensile strength of 4.209 ± 0.241 MPa, elongation percent 16.332 ± 1.019%, solubility of 65.911 ± 2.930% and water vapor transmission rate of 7.792 ± 0.376 g / m2. Hour. Testing of tensile strength in 0,8% carrageenan film showed that the film matrix binds so that the film was not easily broken compared to the control. The low water vapor transmission rate in the 0.8% carrageenan addition edible film sample showed the formation of cross linking between gelatin and carrageenan protein molecules.
POTENSI YOGHURT PROBIOTIK DENGAN PENAMBAHAN EKSTRAK UBI JALAR UNGU TERHADAP KESEHATAN SALURAN PENCERNAAN DAN KONDISI FISIK (PERFORMA) TIKUS COBA YANG DIINTERFENSI DENGAN Enteropathognic Escherichia coli (EPEC) ATCC (35218) Dian Mariyana
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 2, No 2 (2018)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v2i2.2701

Abstract

ABSTRAKYoghurt probiotik merupakan susu yang difermentasi oleh Bakteri Asam Laktat (BAL) komersial spesies Lactobacillus bulgaricus dan Streptococcus thermophilus dengan penambahan BAL probiotik yaitu Lactobacillus plantarum Dad 13. Ketiga bakteri tersebut memiliki efek menguntungkan bagi inang yang mengkonsumsinya dengan cara memperbaiki mikroflora saluran pencernaan. Tujuan dari penelitian ini adalah untuk mempelajari pengaruh pemberian probiotik terhadap kesehatan saluran pencernaan dan kondisi fisik tikus seperti, kadar air feses, berat badan (BB), konsumsi pakan dan nilai PER. Hasil penelitian ini adalah pemberian yoghurt probiotik yang difermentasi oleh BAL komersial spesies Lactobacillus bulgaricus dan Streptococcus thermophilus dengan penambahan BAL probiotik yaitu Lactobacillus plantarum Dad 13 berpengaruh nyata terhadap kesehatan saluran pencernaan dan performa tikus coba. Pada perlakuan Yoghurt dengan Probiotik (YDP) mampu mempertahankan kadar air feses tikus yang diinterfensi oleh EPEC sebesar 48,42 % (1 hari setelah diinterfensi) dan 50,70 % (1 minggu setelah diinterfensi). Perlakuan Yoghurt dengan Probiotik berpengaruh terhadap kondisi fisik tikus yaitu kenaikan berat badan (BB)  sebesar 1,430 g, konsumsi pakan (ransum) sebesar 12,626 g, efisiensi pakan sebesar 0,110, dan nilai PER sebesar 0,0356.Kata Kunci : Ekstrak Ubi Jalar Ungu, Probiotik, Tikus, Yoghurt
Kualitas Kerupuk Kulit Ikan Nila Selama Penyimpanan Purnamayati, Lukita; Dewi, Eko Nurcahya; Sumardianto, Sumardianto; Rianingsih, Laras; Anggo, Apri Dwi
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 2, No 2 (2018)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v2i2.3216

Abstract

Kulit ikan nila merupakan hasil samping dari produk filet ikan nila yang kurang dimanfaatkan, sedangkan apabila tidak segera diproses, kulit ikan nila akan mengalami kebusukan. Salah satu pemanfaatan kulit ikan nila adalah diolah menjadi kerupuk kulit. Kualitas kerupuk kulit ikan nila dipengaruhi oleh kandungan minyak setelah penggorengan. Oleh karena itu, tujuan dari penelitian ini adalah untuk mengetahui kualitas kerupuk kulit ikan nila yang diproses dengan perlakuan spinner maupun tanpa spinner selama penyimpanan. Kerupuk kulit ikan nila dilakukan pengamatan kadar air, angka TBA dan analisis sensoris selama penyimpanan. Pengamatan dilakukan pada hari ke 0, 5, 10, dan 15. Hasil menunjukkan bahwa selama penyimpanan, kerupuk kulit ikan nila baik dengan perlakuan spinner maupun tanpa spinner mengalami peningkatan kadar air dan angka TBA tetapi masih memenuhi standar sampai pada penyimpanan hari ke 15, yaitu kadar air 5,43% dan angka TBA 0,36 mg malonaldehid/kg untuk kerupuk kulit ikan nila dengan perlakuan spinner sedangkan kerupuk kulit ikan nila tanpa perlakuan spinner memiliki kadar air 6,53% dan angka TBA 0,40 mg malonaldehid/kg. Secara keseluruhan, kerupuk kulit ikan nila dengan perlakuan spinner masih diterima panelis sampai pada penyimpanan hari ke 15 sedangkan kerupuk kulit ikan nila tanpa perlakuan spinner masih diterima panelis pada penyimpanan hari ke 10.
PERAN XANTHON KULIT BUAH MANGGIS (Garcinia mangostana L.) SEBAGAI AGEN ANTIHIPERGLIKEMIK Maligan, Jaya Mahar; Chairunnisa, Fitri; Wulan, Siti Narsito
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 2, No 2 (2018)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v2i2.2813

Abstract

Diabetes Melitus (DM) adalah suatu penyakit yang dicirikan dengan meningkatnya kadar glukosa darah dalam tubuh (kondisi hiperglikemik). DM terjadi karena adanya ketidakseimbangan antara transportasi glukosa ke dalam sel dengan produksi insulin oleh pankreas. Penyakit ini umumnya diinisiasi oleh paparan radikal bebas terhadap tubuh. Radikal bebas dapat menyebabkan kerusakan sel-sel penghasil insulin pada pankreas sehingga tubuh kekurangan insulin. Salah satu cara untuk mengatasi DM adalah dengan mengkonsumsi bahan pangan yang memiliki senyawa bioaktif yang dapat bersinergi dalam menekan efek buruk DM. Senyawa  bioaktif tersebut salah satunya yang terdapat dalam kulit manggis, yaitu xanthon dan turunannya. Xanthon pada kulit manggis ini termasuk kedalam golongan senyawa polifenol. Xanthon dipercaya mampu menurunkan kadar glukosa darah atau sebagai antihiperglikemik. Kata kunci: Antihiperglikemik, Kulit manggis, Xanthon

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