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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 2 Documents
 1 
Search results for , issue "Vol 7, No 1 (2023): Juni 2023" : 2 Documents clear
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%.

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