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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 7, No 1 (2023)" : 10 Documents clear
Water Adsorption Kinetics of Rice Bran Derived Bioplastic as Candidate for Edible Food Packaging Material Istianah, Nur; Prastiwi, Wahyu Intan; Amalia, Fania Dewi; Ike, Ratri
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 7, No 1 (2023)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v7i1.15274

Abstract

Plastic food packaging is being an environmental issue and the development of edible plastic is urgently needed. This work is aimed to perform the kinetics of water adsorption of the bio-plastic that is essential properties for the reuse application. Edible plastic was invented from the combination of rice bran and alginate(2:1 w/w) by using glycerol as plastsizer. With the thickness of 0.14mm it has tensile strength of 1.3N and elasticity of 4%(m/m). Its water adsorption kinetic was evaluated at the immersion temperature of 10, 30, and 60°C using Langmuir equation. The result showed that the edible plastic has maximum water adsorption capacity 94.34(g/g) at 30°C immersion temperature and 96.15%(g/g) at 10°C and 60°C. The high water adsorption capacity induce the possibility of edible plastic reuse for food material through immersion or cooking.
Water Absorption, Tensile Strength, Cooking Loss of Wet Noodles With Gadung Flour Substitution Using CMC Putri, Soraya Kusuma; Siqhny, Zulhaq Dahri
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 7, No 1 (2023)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v7i1.15332

Abstract

Gadung tubers, as well as gadung flour, can be used to make a variety of alternative processed foods. Flour with a high protein content is required because the protein content affects the texture, particularly the elasticity and crunchiness of the noodles. In addition, the use of CMC in making noodles can make the noodles elastic and not mushy. CMC functions to trap water molecules in the gel structure formed by CMC, so that the resulting noodles become more chewy and elastic. This study aimed to determine the physical properties (water absorption, cooking loss, tensile strength) the noodles using a randomized block design (RBD) with one factorial. The ratio of gadung tuber flour to wheat flour was ranged at four levels, namely 90:10, 80:20, 70:30, 60:40, and 50:50, with the addition of CMC up to 1% of a total weight for an overall mass of 100 g of flour mixture, and three repetitions. Based on the results showed the highest water absorption and cooking loss in the proportion of wheat flour: gadung flour 50: 50, namely 12.365% and 1.07%, respectively, while the highest results in tensile strength were obtained in the proportion of wheat flour: gadung flour 90: 10, namely 0.174Mpa. 
Physical and Sensory Properties of Instant Tiwul from Cassava Flour and Mocaf with Addition of Yellow Pumpkin Flour Ikhsani, Atika Yahdiyani; Wijatniko, Bambang Dwi; Afifah, Ika Qurroatul
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 7, No 1 (2023)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v7i1.15441

Abstract

Instant tiwul is commonly made from cassava flour which product specification was characterized by its properties. However, some sensory attributes of instant tiwul were not desirable. In addition, the nutritional quality of instant tiwul needs to be improved by the addition of micronutrients. The substitution of cassava flour with mocaf flour and supplemented with yellow pumpkin flour is expected to improve the physical and sensory quality of the product, as adding nutritional value of instant tiwul that enriched with vitamin A. This study was conducted in a group-randomized trial with the substitution of yellow pumpkin flour with variation of 0, 10, 20% to cassava flour and mocaf flour. Physical properties (water content, water absorption, color) and sensory properties (acceptance test) were evaluated. The result indicated that the addition of yellow pumpkin flour lowered the water content on instan tiwul from both cassava flour and mocaf flour. The addition of yellow pumpkin flour significantly increased the water absorption of instant tiwul from cassava flour, however it reduced on mocaf flour formula. Water absorption of instant tiwul from mocaf with 0% yellow pumpkin flour is the highest with 45,27%. There is significant change on L, a and b parameter of instant tiwul color with addition of yellow pumpkin flour. Sensory evaluation suggested that there is significant change on acceptance of aroma, taste, texture, and overall likeness from instant tiwul made from mocaf flour with addition of yellow pumpkin flour, however cassava flour with addition of yellow pumpkin flour showed least significant change on sensory properties. 
Karakteristik Fisik Komposit Biopolimer Sebagai Alternatif Gelatin Aprianti, Gustira Endah; Suyatma, Nugraha Edhi; Arpah, Muhammad
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 7, No 1 (2023)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v7i1.15427

Abstract

Gelatin memiliki peranan yang sangat penting bagi industri. Pembuatan gelatin menggunakan kulit dan tulang babi atau sapi yang bisa menimbulkan masalah bagi umat islam, hindu, yahudi dan vegetarian. Upaya yang dapat dilakukan mengatasi hal tersebut yaitu dengan mencari bahan baku lain sebagai alternatif gelatin. Tujuan dari penelitian ini untuk mengetahui komposit biopolimer terbaik sebagai alternatif gelatin. Biopolimer yang digunakan adalah kappa karagenan, pati termodifikasi, CMC, dan isolat protein kedelai. Beberapa analisis yang dilakukan diantaranya pembentukan gel, efek pengental, pembentukan film, transparansi gel, sineresis, kelarutan dalam air dingin, dan kekutan gel. Uji statistik yang digunakan yaitu uji Dunnett dengan taraf signifikansi 5%. Hasil yang tidak berbeda nyata dengan gelatin akan dipilih sebagai komposit biopolimer terbaik. Komposit biopolimer terbaik terdiri dari kappa karagenan, pati termodifikasi, dan isolat protein kedelai. Berdasarkan uji kekuatan gel, formula komposit biopolimer yang tidak berbeda nyata dengan gelatin adalah K3I4C0, K3P3I1 dan K3P4I0.
Pembuatan Keripik Simulasi Rebung Betung (Dendrocalamus asper) dan Kajian Sensori dan Sifat Kimianya Huda, Miftahul; Pertiwi, Sri Sejeki Retna; Kurniawan, Muhammad Fakih
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 7, No 1 (2023)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v7i1.12880

Abstract

Pemanfaatan rebung khususnya rebung betung masih terbilang rendah di Indonesia, umumnya masyarakat lebih mengenal rebung betung untuk dijadikan sebagai olahan sayur.  Untuk meningkatkan potensi rebung betung di pasaran, maka perlu dilakukannya diversifikasi prodak, yaitu dilakukan pembuatan keripik simulasi. Penelitian ini bertujuan untuk menganalisis pengaruh perbandingan tepung beras dan tepung terigu serta bubur rebung terhadap mutu sensori keripik simulasi rebung betung, mengetahui kandungan zat gizi, jumlah kalori dan kadar serat kasar produk terpilih. Metode yang digunakan dalam penelitian yaitu rancangan acak faktorial dengan dua faktor yang meliputi faktor perbandingan tepung beras dan tepung terigu: (30% : 70%, 50% : 50%, 70% : 30%) dan faktor bubur rebung: (20%, 30%, 40%) dengan keterangan % bubur rebung merupakan total dari perbandingan tepung beras dan tepung terigu. Analisis yang dilakukan meliputi uji mutu sensori, uji kadar serat kasar, dan nilai gizi untuk keripik simulasi rebung betung terpilih. Kombinasi perbandingan tepung beras dan tepung terigu serta bubur rebung  berpengaruh terhadap sifat mutu sensori keripik simulasi rebung betung. Produk keripik simulasi terpilih adalah keripik simulasi yang diolah dengan perbandingan tepung beras dan tepung terigu  (70% : 30%) dengan bubur rebung 20%. Produk keripik simulasi tersebut memiliki kadar air 0,42%, abu 2,74%, protein 4,49%, karbohidrat 84,65% , lemak 7,09%, nilai energi 420,37 Kkal /100g sampel dan serat kasar 0,60%.
Characteristics of Candied Dried Orange Peel by Soaking Guava Leaf Extract (Psidium Guajava. L) Welly Deglas; Fransiska Fransiska; Tjhang Winny Kurniawan; M. Anastasia Martiyanti
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 7, No 1 (2023): Juni 2023
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v7i1.15949

Abstract

This study aims to explain and describe the sensory characteristics of dried candied orange peel soaked in guava leaf extract, as well as to perform organoleptic tests on dried candied orange peel. The completely randomized design (CRD) method was used with 4 treatments involving soaking guava leaf extract for 1 hour, 2 hours, 3 hours and 4 hours, with 4 replications. The results showed that the longer the soaking process, the water content in dried sweets increased, because the ingredients absorbed more water. The water content of dried candied orange peel in all treatments ranged from 15.15% to 24.19%, meeting the quality standard of SNI (1988) which requires a maximum moisture content of 25%. Organoleptic testing showed significant differences in terms of taste, texture, and preferences between samples, which can be seen from the calculated F value which is greater than the F table of 5% and F table of 1%. However, there was no significant difference in the aroma organoleptic test. Overall, the panelists tended to like dried candied orange peel soaked for 3 hours (355) with a score of 6.20, indicating a high level of preference.
Karakteristik Rengginang Beras Merah (Oryza nivara) - Pati Singkong (Manihot esculenta) Dengan Variasi Lama Penggorengan Merkuria Karyantina; Jan Tenan Prabowo; Yannie Asrie Widanti
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 7, No 1 (2023): Juni 2023
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v7i1.13197

Abstract

Rengginang adalah produk makanan tradisional khas Indonesia yang memiliki rasa gurih, tebal dan bentuknya bulat, umumnya dapat dikonsumsi sebagai pendamping hidangan utama di meja makan atau camilan. Rengginang dalam penelitian ini menggunakan beras merah dan pati singkong dengan variasi lama penggorengan minyak terendam. Kombinasi beras merah dan pati singkong menghasilkan rengginang yang memiliki kandungan serat dan volume pengembangan yang baik. Penelitian ini menggunakan rancangan acak lengkap (RAL) faktorial, yaitu persentase beras merah dan pati singkong serta lama waktu penggorengan. Faktor pertama adalah persentase perbandingan beras merah dan pati singkong yaitu 95:5 ; 90:10 ; 85:15. Faktor kedua adalah lama penggorengan rengginang yaitu 15 detik, 20 detik, dan 25 detik. Pengujian meliputi uji kimia (kadar air, abu, serat pangan total, lemak, protein, karbohidrat by difference), uji fisik (volume pengembangan), dan uji organoleptik (warna, rasa gurih, kerenyahan dan kesukaan keseluruhan). Rengginang terbaik memiliki nilai volume pengembangan tertinggi yaitu 137,51% dan kesukaan keseluruhan tertinggi yaitu 4,40 pada perlakuan persentase beras merah 95% dan pati singkong 5% dalam waktu penggorengan 25 detik, memiliki warna merah cerah kecoklatan, dengan rasa yang gurih, tekstur renyah, dan memiliki kadar air 2,24%, kadar abu 0,59%, kadar serat pangan total 10,42%, kadar lemak 12,79%, kadar protein 8,33%, serta kadar karbohidrat by difference 76,05%.
The Effect of Storage Temperature and Maturity Level on the Shelf Life of Tomatoes Deglas, Welly
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 7, No 1 (2023)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v7i1.15460

Abstract

Tujuan dari penelitian adalah untuk mengetahui pengaruh suhu penyimpanan dan tingkat kematangan terhadap umur simpan buah tomat serta untuk mengetahui umur simpan, susut bobot, dan organoleptik buah tomat dengan perlakuan suhu penyimpanan dan tingkat kematangan terhadap umur simpan buah tomat. Metode penelitian yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan tiga ulangan dengan perlakukan suhu penyimpanan (suhu ruang 25% dan suhu rendah 3%) dan tingkat kematangan (pengemasan plastik dan tanpa pengemasan).Penyimpanan buah tomat dapat dipengaruhi oleh suhu, tingkat kematangan, dan penggunaan plastik sebagai kemasan buah tomat. Plastik dapat mempercepat respirasi dan memperpendek umur simpan buah tomat. Susut bobot buah tomat dipengaruhi oleh suhu, tingkat kematangan, dan plastik, dengan kehilangan susut bobot tertinggi terjadi pada perlakuan M3S1. Kualitas senyawa volatil yang membentuk aroma buah tomat dipengaruhi oleh suhu dan tingkat kematangan buah, di mana suhu yang terlalu tinggi dapat merusak buah. Suhu dan tingkat kematangan buah juga mempengaruhi tekstur tomat, di mana suhu penyimpanan yang terlalu rendah atau tinggi dapat merusak tekstur buah, dan buah matang lebih lembut dan berair. 
Karakteristik Fisikokimia Albedo Semangka dengan Penambahan Buah Naga dan CMC (Carboxyl Methyl Cellulose) Karunia, SustiawanKarunia; Jariyah, Jariyah
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 7, No 1 (2023)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v7i1.15326

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh dari penambahan buah naga dan CMC terhadap karakteristik fisikokimia Velva albedo semangka serta mendapatkan kombinasi perlakuan yang menghasilkan Velva dengan karakteristik terbaik. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) pola faktorial dua faktor dengan tiga kali pengulangan. Faktor I adalah penambahan proporsi puree albedo semangka dengan buah naga (v/v) 90% : 10%; 80% : 20%; dan 70% : 30%. Faktor II adalah penambahan CMC 0,5%, 0,75%, dan 1%. Perlakuan terbaik diperoleh Velva yaitu pada perlakuan proporsi puree albedo semangka dan sari naga 80:20 dan penambahan CMC 1% (A2B3) karena memiliki nilai hasil (NH) paling tinggi dibandingkan dengan perlakuan yang lain yakni 0,72, dengan hasil analisa parameter kadar vitamin C 7,33% ; aktivitas antioksidan 19,48% ; total padatan 21,46% ; waktu leleh 18,18 menit/10gr ; overrun 17,39% ; viskositas 566,33 m.Pas ; kadar protein 0,33% ; kadar lemak 0,24% ; tingkat kesukaan tekstur 3,70 ; tingkat kesukaan aroma 3,67 ; tingkat kesukaan rasa 3,93 ; dan tingkat kesukaan warna 3,46. Hasil dari penelitian ini menunjukkan bahwa Velva albedo semangka telah memenuhi standar SNI Velva.
Change in Peel Color of Guava Fruit (Psidium guajava L.) ‘Crystals’ During Storage Mufza, Haya Fadhila; Arti, Inti Mulyo; Pribadi, Edi Minaji; Miska, Moh Ega Elman
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 7, No 1 (2023)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v7i1.15430

Abstract

The appearance of the fruit, especially in terms of appearance and color, is an essential assessment for consumers. The physical quality of guava can be seen from the visual appearance of the fruit peel through image data and quantitative color degrees. This study aimed to determine the effect of harvest age on the visual appearance and peel color changes of crystal guava and organoleptic values of crystal guava peel color during storage.The factor studied was harvest age at 90, 100, 110, and 120 days after anthesis (DAA). Parameters observed were visual appearance through image data, brightness level (L), and degree of reddish-bluish (a*) and greenish-yellowish (b*) and color organoleptic score for 9 days of storage at room temperature. The results showed that the peel of the guava fruit at the age of 90 DAA was bright green compared to the peel of the fruit at the old age of 120 DAA, which had a slightly yellowish-green color. The harvest age of guava fruit significantly affects the level of L, degrees a* and b* of crystal guava peel starting on day 7 of 9 days of storage. The results of the color organoleptic test values can be maintained up to a score of 6 on the 5th day and close to a score of 2 on the 8th day of storage.

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