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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 7 Documents
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Search results for , issue "Vol 9, No 2 (2025): December 2025" : 7 Documents clear
The Effect of Adding Catfish (Clarias gariepinus) Bone Flour to Cassava Crackers (Manihot esculenta) on Calcium Content and Sensory Attribute Nuraini, Azizah; Zulfahmi, A Nova; Setiawan, Feri; Afiyah, Novia Nurul
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 9, No 2 (2025): December 2025
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v9i2.25676

Abstract

This study aimed to utilize catfish (Clarias gariepinus) bone flour as a calcium fortification ingredient in cassava crackers (opak) and to determine the optimal substitution level based on calcium content and sensory quality. Catfish bone waste generated from shredded fish processing industries has potential as a source of calcium, phosphorus, and collagen, which can enhance the nutritional value of starch-based food products. The study employed four levels of substitution: T1 (0%), T2 (5%), T3 (10%), and T4 (15%) catfish bone flour. The cracker production process consisted of ingredient mixing, steaming for 15 minutes, drying at 50°C for 24 hours, and deep-frying. Calcium content was analyzed using Atomic Absorption Spectrophotometry (AAS), while sensory evaluation was carried out using a 1–5 hedonic scale with 30 panelists. The results showed that increasing the concentration of catfish bone flour led to higher calcium content. The lowest calcium level was observed in T1 at 431.31±21.3 mg/100 g, whereas the highest was recorded in T4 at 983.51±13.7 mg/100 g. Sensory evaluation indicated that T3 was the most preferred formulation, with color, aroma, taste, and texture scores of 4.4±0.5, 4.3±0.5, 4.5±0.5, and 4.4±0.5, respectively. The addition of 10% catfish bone flour provided the best balance between enhanced nutritional value and panelist acceptance. Therefore, a 10% substitution level is recommended as the optimal formulation for producing calcium-rich cassava crackers that remain acceptable to consumers while supporting the sustainable utilization of fish by-products.
Pengaruh Pengeringan Menggunakan Low-Cost Solar Dryer terhadap Kandungan Vitamin C Jambu Kristal Taufiqurrahman, Asa
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 9, No 2 (2025): December 2025
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v9i2.25299

Abstract

Penelitian ini merupakan kelanjutan dari pengembangan teknologi low-cost solar dryer yang telah dirancang untuk proses pengeringan jambu kristal (Psidium guajava L.) secara efisien dan higienis. Fokus utama penelitian ini adalah mengevaluasi kadar vitamin C sebagai salah satu indikator utama mutu produk hasil pengeringan. Analisis kadar vitamin C dilakukan menggunakan metode High Performance Liquid Chromatography (HPLC) dengan asam askorbat sebagai standar kalibrasi. Hasil pengujian menunjukkan bahwa kadar vitamin C pada jambu kristal yang dikeringkan menggunakan solar dryer mencapai 504,23 mg/100 g, sedangkan pada pengeringan langsung di bawah sinar matahari hanya sebesar 370 mg/100 g. Perbedaan ini menunjukkan bahwa penggunaan solar dryer mampu mempertahankan kandungan vitamin C lebih baik, karena proses pengeringan berlangsung pada suhu terkontrol (40–60 °C), kelembapan terjaga, serta tanpa paparan langsung sinar ultraviolet. Dengan demikian, low-cost solar dryer berpotensi sebagai teknologi tepat guna yang dapat membantu petani dan pelaku usaha kecil dalam menghasilkan produk kering berkualitas tinggi serta meningkatkan nilai tambah hasil pertanian lokal.
Effect of Filler Variations on Chemical and Microbiological Properties of Tomato Sauce Dewi, Arum Safriana; Faradiani, Alifa Rahma; Kurniati, Dwitya; Iskandar, Nabila Faradina
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 9, No 2 (2025): December 2025
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v9i2.26138

Abstract

Tomatoes are fruits that contain a variety of phytochemicals and nutrients. To extend shelf life and increase market value, tomatoes can be processed into tomato sauce through grinding and mixing with additional ingredients. One of the added ingredients is a filler, which aims to improve the viscosity and stability of the tomato sauce. This study evaluated the effect of different fillers (papaya and sweet potato) on the chemical characteristics (moisture content, ash content, protein content, fat content, carbohydrate content, energy value, total titratable acidity, and vitamin C) and Total Plate Count (TPC) of tomato sauce. The study employed a Completely Randomized Design (CRD) consisting of F0 (control), F1 (papaya), and F2 (sweet potato). The results showed that the use of papaya as a filler produced tomato sauce with the highest moisture content, while the sweet potato filler increased the energy value. The fillers did not result in significant differences in total titratable acidity and vitamin C content of the tomato sauce. The TPC values of tomato sauce containing papaya and sweet potato fillers exceeded the Indonesian National Standard (SNI) limits but were still within acceptable (satisfactory) levels.
Karakteristik Fisikokimia Chips Kacang Merah Dengan Pengikat Tepung Flaxseed Dan Bumbu Yang Berbeda Mariska, Nurul Putri; Hanannita, Annisa Salma; Yusnia, Hanifa; Muflihati, Iffah; Suhendriani, Sari
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 9, No 2 (2025): December 2025
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v9i2.23489

Abstract

Bumbu rempah dapat ditambahkan pada pembuatan chips. Diversifikasi dilakukan dengan menggunakan tepung kacang merah yang digunakan pada bahan dasar pembuatan chips dan menggunakan tepung flaxseed sebagai pengikatnya. Tujuan penelitian ini adalah untuk mengetahui perbandingan karakteristik chips yang dihasilkan dengan menambahkan berbagai bumbu rempah yang berbeda. Rancangan percobaan yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan 4 varian bumbu yang berbeda yaitu bumbu rendang, bumbu gulai, bumbu kari dan juga bumbu opor. Hasil analisis warna menunjukkan bahwa chips dengan warna paling cerah adalah chips dengan penambahan bumbu rendang. Hasil analisis tekstur menujukkan bahwa chips dengan tekstur paling renyah adalah chips dengan penambahan bumbu gulai. Hasil analisis kadar air yang paling mendekati SNI yang telah ditentukan adalah chips dengan penambahan bumbu opor. Hasil analisis kadar abu yang paling mendekati SNI yang telah ditentukan adalah chips dengan penambahan bumbu gulai. Hasil uji deskriptif chips dengan penambahan bumbu menghasilkan tidak adanya perbedaan nyata pada semua parameter yang telah diujikan. Hasil uji hedonik chips dengan penambahan bumbu adalah panelis lebih menyukai chips dengan penambahan bumbu kari.
Pembuatan Selai Buah Naga Merah (Hylocereus polyrhizus) Dengan Variasi Penambahan Stevia Evania, Maria Krisna; Ratiati, Ratiati; Deglas, Welly; Fransiska, Fransiska
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 9, No 2 (2025): December 2025
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v9i2.24860

Abstract

Red dragon fruit (Hylocereus polyrhizus) is a leading horticultural commodity in West Kalimantan with high potential but limited shelf life, thus requiring product diversification such as jam processing. This study aimed to evaluate the effect of stevia addition on the chemical characteristics and quality of red dragon fruit jam. The main ingredient consisted of 200 g dragon fruit flesh processed with 50 g sugar, 3 g pectin, and 1 g citric acid under four treatments: control (without stevia), 0.5% stevia (V1), 0.75% stevia (V2), and 1% stevia (V3). Parameters observed included moisture content, total soluble solids, reducing sugar, and organoleptic properties. The results showed that moisture content ranged from 23.26–26.96%, with the lowest value obtained in V3 (23.26%). Total soluble solids were recorded between 23–24.6 °Brix, with V2 showing the highest value (24.6 °Brix). Reducing sugar decreased with increasing stevia concentration, from 13.53% (control) to 9.28% (V3). All treatments met the Indonesian National Standard (SNI) for jam, with a maximum allowable moisture content of 35%. The incorporation of stevia effectively reduced reducing sugar levels without significantly affecting total soluble solids, while producing a low-calorie jam potentially suitable for consumers with special dietary needs. Therefore, red dragon fruit jam sweetened with stevia can be considered a functional, value-added innovation that supports local food diversification and promotes healthy consumption trends.
Karakteristik Senyawa Bioaktif dan Profil Sensori Permen Keras Berbasis Tamarillo (Solanum betaceum cav) Hastuti, Arti; Nurhalimah, Siti; Siti Nurlaela, Raden; Sonia Irli, Sosa
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 9, No 2 (2025): December 2025
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v9i2.25630

Abstract

Hard candy is a solid product made from sugar with or without the addition of sweeteners and other food additives. This study aims to diversify local food processing of hard candy making with the addition of tamarillo juice. The experimental design used in this study was a completely randomized design (CRD) with one factor, namely the amount of tamarillo juice with 4 treatment levels (0%, 10%, 15%, and 20%) with two replications. The chemical characteristics test of tamarillo juice hard candy was carried out including water content, ash content, and reducing sugar. Sensory and hedonic quality characteristic tests Determination of selected products aims to obtain hard candy products with the best treatment which will then be tested for saccharose and antioxidant activity. The addition of tamarillo juice concentration to hard candy affects water content, ash content and reducing sugar in all treatments. The sensory quality of the candy shows a color that tends to orange, sweet and sour taste, hard texture and a distinctive tamarillo aroma. The hedonic test showed that panelists liked the color, sweet taste, aroma and texture. Hard candy with the addition of the selected tamarillo juice concentration, namely the addition of tamarillo juice concentration of 10% with chemical test results of water content of 0.51%, ash content of 0.25% and reducing sugar of 8.90% which was then tested for saccharose and antioxidant activity. The results of the saccharose test were obtained at 64.56% and antioxidant activity was 1.388mg/L which is categorized as weak.
Daya Terima Coffee Jam dengan Subtitusi Jahe (Zingiber officinale) Zainuddin, Nurul Muchlisah; Achmad, Fadhilah; Aisyah, Dwi Citra Nurul
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 9, No 2 (2025): December 2025
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v9i2.23764

Abstract

Coffee jam is a form of product diversification using coffee as its base ingredient. This research contains about making coffee jam with the addition of ginger extract. The addition of ginger as an additional ingredient for making coffee jam is a form of product fortification. The process of making coffee jam starts from preparing tools and materials, weighing, mixing additional ginger ingredients, cooking, cooling and packaging. This research was carried out at the Agricultural Technology Laboratory, Faculty of Agriculture, Cokroaminoto University, Makassar in March-April 2024. The treatments in this research were the addition of ginger and without the addition of ginger, 0 g, 25 g, 45 g, and 75 g. This research was conducted using a descriptive method by analyzing the public's response to the aroma, taste, spreadability and color of coffee jam. Based on the analysis of organoleptic tests or people's acceptance of coffee jam, in this case the aroma, taste, spreadability and color that the panelists liked most was the addition of 45 g of ginger. The treatment with 45 grams of ginger produced the aroma, taste, spreadability and color values that were most liked by the panelists.

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