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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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Articles 12 Documents
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Search results for , issue "Vol 4, No 2 (2020)" : 12 Documents clear
Kualitas Selai Lembaran Kombinasi Pektin Albedo Semangka (Citrullus vulgaris Schard) dan Filtrat Buah Kelengkeng (Dimocarpus longan) Junior, Bekerpin; Pranata, Franciscus Sinung; Purwijantiningsih, L. M. Ekawati
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 4, No 2 (2020)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v4i2.6776

Abstract

Watermelon albedo is the skin of the pulp (mesocarp) that lies between the skin the outside (exocarp), and the center of the meat (endocarp). Watermelon colored albedo white, has a thick, and composed of pectin. Pectin is a fiber group which can soluble in water has a function as a thickener in foodstuffs. One of the product preparation which requires pectin is fruit leather. Albedo pectin sheet jam watermelon produces a less attractive aroma and taste, so combined with longan’s fruit filtrate which has an interesting aroma and taste, and has nutritional content that is beneficial to the body. The purpose of this research is to find out differences in the effect of the combination of pectin watermelon’s albedo and longan’s fruit filtrate on chemical, physical, and microbiological quality of sheet jam and determine the pectin combination watermelon’s albedo and longan’s filtrate just right for producing sheet jam with the best quality. Completely Randomized Design (CRD) with 4 combination treatment. pectin of watermelon’s albedo versus longan fruit filtrate, namely treatment A 0 : 3; treatment B 1 : 2; treatment C 1.5 : 1.5; and treatment D 2 : 1. The results showed that the combination of watermelon’s albedo pectin and longan fruit filtrate gave effect which significantly different from the quality of sheet jam include moisture content, pectin, ash, crude fiber, soluble fiber, total dissolved solids, vitamine C, total acid is titrated and yet giving the effect was not significantly different on the microbiological test of Total Plate Figures (ALT) and yeast mold figures. A fruit leather product with a combination of watermelon and albedo pectin longan’s fruit filtrate with ratio 1 : 2 gives the best quality in terms of chemical characteristics include water content of 7.73%, pectin 0.32%, ash 0.83%, crude fiber 1.66%, soluble fiber 2.19%, total dissolved solids 68.33%, vitamine C 21.12 mg / 100mg, and total acid titrated 0.03%, physical characteristics include texture 334.67 g, and the resulting colored sheet white. Microbiological characteristics include ALT of 1.42 log CFU / g, and yeast molds of 1.1 log CFU / g, and has fulfilled with National Standard.
Pengaruh Penambahan Ekstrak Bunga Telang terhadap Sifat Kimia dan Organoleptik pada Produk Minuman Cendol Atia Fizriani; Ati Atul Quddus; Hari Hariadi
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 4, No 2 (2020)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v4i2.7516

Abstract

Cendol is a typical beverage product which is much popular among children and adults. A usual colour of cendol is green. Concern for some consumers of the colours found in cendol is a produced by artificial colorant that may have a negative impact for consumen. The butterfly pea (Clitoria ternatea L.). pigmetns, antocyanin, can be used as alternative for natural food coloring. This research aims to determine the influence addition of the butterfly pea extracts to proximate value, antocyanin total, antioxidant activity, and organoleptic test such as the color, flavor, aroma, and texture. The product of cendol was made from various the addition of 0.25 g, 0.50 g, and 0.75 grams flowers extract. The result showed that cendol with addition of 0,75 g flower extract was the higest total antocyanin content (235,24 mg/L) which had moisture content 82,34%, ash content 1,10%, protein 2,16%, fat 4,18%, carbohydrate 11,95%, and the result of organoleptic test were score of color 2,02; taste 1,94; aroma 1,80 and texture 1,94.
Karakteristik Hasil Fermentasi Buah Annona montana Menggunakan Saccharomyces cereviceae Ambar Fidya Sari; Kiki Mirza Amalia; Jefri Nur Rochim
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 4, No 2 (2020)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v4i2.7052

Abstract

Soursop mountain (Annona montana Macf) is a genus of Annonaceae, which contains metabolite compounds and antioxidant activity. Mountain soursop fermentation process is carried out with the addition of yeast Saccharomyces cereviciae which can convert carbohydrates into ethanol and organic acid.. The study is aimed at knowing the impact of the duration of the fermentation on the Soursop mountain on physical and chemical characteristics as a natural preservative. The study involves three stages, beginning with the production of mountain-source-juice, then fermentation, and testing of physical characteristics involving organoleptic (colour, aroma, taste, and texture), pH, and viscosity, whereas on the chemical characteristic that is total acid. Research data is analyzed by the One Way Anova method when there is a valid influence followed by the Post Hoc Tukey at real levels α=5%. Changes in physical and chemical grade values include organoleptic (yellow whiteness, aroma scent of the tape, a slightly thick liquid texture (soft) and no gloating, a very sour taste, a 3,86 pH value, a viscosity 583,33 cp, and a total acetate acid 0,4281%. 
Review: Syarat Pangan yang Berpotensi sebagai Probiotik ditinjau dari Nutrisinya Ilmiaty Rahmi; Novriyanti Lubis; Dang Soni
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 4, No 2 (2020)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v4i2.6636

Abstract

Yogurt and Kefir are foods that have potential as probiotics. The presence of live LAB (Lactic Acid Bacteria) indicates that this product has the potential as a probiotic food. The purpose of this review is to evaluate food products that have the potential as probiotics such as yogurt and kefir based on the SNI 2981: 2009 standard for yogurt and the CODEX STAN 243-2003 standard for kefir in terms of nutrition. The search method in this article review uses online literature through the Google Scholar site. The results of this review article are probiotic yogurt containing cow's milk and sheep's milk in the same proportion (1: 1); cow's milk yogurt with the addition of seaweed extract (Sargassum polycystum) with a concentration of 0,22 and 0,44%; cow's milk yogurt added with watercress extract (Nasturtium officinale, R. Br); and goat's milk kefir stored at temperatures (-1 to -5 oC, 1 to 5 oC, and 6 to 10 oC) and storage time (10, 20, and 30 days) is a food that has the potential to be a probiotic that has met SNI 2981: 2009 standards and the CODEX STAN 243-2003 standards in terms of nutrition.
Aktivitas Antioksidan Teh Daun Ketapang (Terminalia catappa) Widyastuti, Retno; Tari, Agustina Intan Niken; Asmoro, Novian Wely
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 4, No 2 (2020)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v4i2.7468

Abstract

The purpose of this study was to determine the antioxidant activity of fermented tea (black tea) with Ketapang leaves (Terminalia catappa) using two variations of leaf age, namely leaflets 1-3 and 4-5. The parameters observed were water content, pH, antioxidant activity (IC 50) and total phenol content of tea. Results showed that the antioxidant activity of young leaves (shoots 1-3) significantly higher than old leaves (shoots 4-5) but had lower total phenol and pH. In general, the character of Ketapang leaf tea products at shoots 1-5 has water content ranging from 5.55-5.58%, total phenol content of 22.63-28.97 mg / g EAG, and antioxidant activity (IC 50) of 6.27-6 .71 µg/ml and the pH of steeping water from 5.9 to 6.1. 
Proporsi Tepung Beras Merah dan Tepung Kedelai terhadap Kualitas Wingko Utama, Dio Alif; Puspitasari, Diana; Rejeki, Fungki Sri
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 4, No 2 (2020)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v4i2.7050

Abstract

Wingko is a traditional food that has potenstial to be developed. Diversification of wingko can be done by using brown rice flour and soybean flour, which also expected to increase the nutritional content of wingko. The research objective 1). To determine the effect of the proportion of glutinous rice flour, brown rice flour, and soybean flour on the quality of wingko, 2) To determine the financial feasibility of wingko. This research used factorial randomized block design. Factor 1 is brown rice flour and factor 2 is soybean flour. The parameters tested were moisture, ash, crude fiber, protein, and organoleptic tests which included aroma, taste, color, and texture, as well rancidity (physical), and microbial tests (visually). Selection of alternatives using the expectation value methods. Financial feasibility parameters include BEP (Break Even Point), NPM (Net Present Value), IRR (Internal Rate of Return), and PP (Payback Period).The result showed that B2K1 treatment was selected with total expectation value 7.66. This treatment has a yield percentage 9.75%, 13.48% moisture content, 1.96% ash, 6.45% protein, 7.50% crude fiber, 34.60% aroma parameters, 45.60% taste, 40.00% texture, and 13.30% color. The results of financial analysis with parameters of BEP, NPV, IRR,and PP can be concluded that wingko production business design is feasible to be developed
Studi Pembuatan Nori Artifisial Daun Kelor dengan Variasi Penambahan Bahan Pengikat Widyastuti, Reza; Novita, Dewi; Nugroho, Muhamad Bayu; Muflihati, Iffah
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 4, No 2 (2020)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v4i2.7728

Abstract

Nori is a traditional Japanese food made from thin sheets of Phorphyra sea algae. This study aims to determine the effect of binder in the form of agar, CMC and tapioca to the characteristics of artificial nori Moringa leaves. This study used a completely randomized design (CRD) with 3 variations of the binder used: tapioca flour, agar, and CMC with a concentration of 5%. The results of the analysis of the highest water content and ash content were the samples using CMC binder of 10.7067% and 17.2233%. The highest color analysis results on the use of CMC binder obtained the L value of 21.30, the value of a * = -4.26 and the value of b * = 57.33. The most preferred nori by panelists is nori with the addition of CMC.
Kajian Pustaka: Kualitas Minuman Probiotik Berbahan Dasar Nabati dengan Variasi Sukrosa dan Bakteri Asam Laktat Rahmawati, Felicia Desi Nora; Swasti, Yulia Reni; Purwijantiningsih, Ekawati
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 4, No 2 (2020)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v4i2.7466

Abstract

Probiotics which are generally recognized by the public are processed using cow’s milk as the basic ingredient, which is relatively expensive. Diversification of vegetable ingredients into an alternative to milk as a basic ingredient for probiotics that is processed in a modern way with the aim the product can be consumed by the wide community at a more affordable price. The development of plant-based probiotics processing refers to the various nutritional content of vegetable ingredients and the use of vegetable ingredients of less value in an area. Vegetable ingredients such as fruits and vegetables have good nutrition so that materials are suitable as a medium for growth of lactic acid bacteria. Probiotic supplements that are widely used as a starter for probiotics come from genus Lactobacillus and Bifidobacterium. Feasibility and consumption standard based on chemical, physicochemical, microbiological, and organoleptic parameters are influenced by treatment during the processing of probiotics such as sugar supplementation and variations of probiotic supplements. Application of vegetable materials as a substrate for lactic acid bacteria and treatment during processing determines the final quality of the probiotics product.
Efektivitas Kitosan Cangkang Keong Mas (Pomacea canaliculata) terhadap Penurunan Logam Timbal (Pb) Kerang Darah (Anadara granosa) Setiawan, Nonny; Sarofah, Ulya; Priyanto, Anugerah Dany
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 4, No 2 (2020)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v4i2.7045

Abstract

Blood clam (Anadara Granosa) is an important fishery commodity and is favored by the people around Kenjeran Beach, Surabaya. Blood clams can accumulate heavy metals such as Pb due to their living in sediments. Chitosan which comes from golden snail shells can bind Pb metal levels in blood clams. The purpose of this study was to determine the effect of concentration treatment and soaking time of gold snail shell chitosan on the reduction of blood clam Pb metal. Chitosan was produced by deproteination with 4% NaOH, demineralization with 1.25 N HCL, and deacetylization of chitin with 60% NaOH solution. The deacetylization degree of golden snail shell chitosan was 77.38%. The experimental design used was factorial CRD with two factors. The first factor was the concentration of chitosan (1%, 2% and 3%), while the second factor was the soaking time of the chitosan (90 minutes, 120 minutes, and 180 minutes). The data obtained were analyzed by ANOVA, if there were significant differences, then continued with the Duncan Test (DMRT). The best treatment produced was with a concentration of 3% chitosan and 180 minutes of soaking time for chitosan which reduced the Pb metal content of blood clams by 96.93%.
Uji Kesukaan Bakso Jamur dengan Perbedaan Persentase Jamur Sawit (Volvariella volvacea) dan Tepung Tapioka Sari, Yuni Selvianti; Mustangin, Ahmad; Hendro, Marselus
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 4, No 2 (2020)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v4i2.7387

Abstract

Jamur sawit sangat berpotensi untuk diolah menjadi sumber makanan alternatif dan beragam produk yang memiliki nilai ekonomis yang lebih tinggi dan memiliki umur simpan yang lebih lama. Salah satunya adalah bakso. Tujuan dari penelitian ini untuk mengkaji komposisi jamur sawit dan tepung tapioka yang sesuai untuk dijadikan bakso jamur sawit yang dapat diterima dan disukai oleh konsumen dan mengetahui kandungan kadar abu, protein, dan kadar serat kasar pada bakso jamur sawit. Hasil penelitian menunjukkan bakso jamur sawit yang disukai konsumen rata-rata tertinggi pada perlakuan J2T2, yaitu dengan komposisi jamur sawit 50% dan tepung tapioka 50%. 

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