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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 157 Documents
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Substitusi Tepung Tempe Sebagai Sumber Zat Besi Terhadap Karakteristik Organoleptik Sosis Ikan Teri Siti Sania Bilqis; Ibnu Malkan Bakhrul Ilmi; Muhammad Nur Hasan Syah; Nanang Nasrullah
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 6, No 1 (2022): .
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v6i1.12473

Abstract

Anemia is a global health problem that affects a third of the world's population, one of which is the lack of iron-containing food sources. The aim of this study was to analyze the nutritional content, iron content, and organoleptic properties of the selected formulation of anchovy sausage substituted with tempeh flour as an iron-rich snack. This study used a one-factor Completely Randomized Design (CRD) method with three different treatments and two repetitions. The proportions of tempeh flour with anchovy are F1 (35:45), F2 (40:40), and F3 (45:35). The results of the ANOVA test showed that there was no significant effect (P>0.05) on water content, ash content, protein content, fat content, carbohydrate content, and iron content. The results of the Kruskal-Wallis test showed that there was no significant effect (p>0.05) on the panelists' preference for color, aroma, taste, and texture characteristics. The sausage formula was selected through the exponential comparison method (MPE), namely the F3 formula. The serving dose of the selected formula sausage has an energy content of 228 kcal; protein 16.4 g; fat 11.3 g; carbohydrates 15 g; 2.4 mg of iron in one serving, which is 100 grams.
Pengaruh Suhu Pengeringan terhadap Karakteristik Pengeringan Pasta Spaghetti Umbi Gadung (Dioscorea hispida Dennst) Zulhaq Dahri Siqhny; Soraya Kusuma Putri
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 6, No 1 (2022): .
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v6i1.11596

Abstract

Pemanfaatan umbi gadung masih terbatas karena adanya senyawa antinutrisi seperti sianida. Setelah penghilangan senyawa sianida, umbi gadung dapat diolah menjadi produk pangan alternatif yang kaya karbohidrat seperti pasta spaghetti. Pada produksi pasta spaghetti umbi gadung, pengeringan memegang peranan penting untuk mengurangi kadar air produk dan meningkatkan masa simpan.  Penelitian ini bertujuan untuk mengkaji pengaruh kondisi operasi pengeringan (suhu pengeringan dan formulasi) terhadap kecepatan pengeringan pasta spaghetti umbi gadung. Pasta spaghetti umbi gadung dicetak dengan alat extruder (formulasi protein tepung tinggi, sedang, dan rendah) kemudian dikeringkan dalam alat pengering selama 180 menit. Setiap 15 menit, dilakukan pengujian kadar air secara gravimetri. Pengeringan dilakukan pada suhu 30,50, dan 70℃. Sebagai hasilnya, kenaikan suhu mempercepat proses pengeringan. Formulasi tepung umbi gadung dengan tepung terigu protein rendah memiliki kecepatan pengeringan paling tinggi. Dibutuhkan waktu 6-7 jam untuk memperoduksi pasta spaghetti umbi gadung dengan kadar air rendah.
Karakteristik Minuman Sinbiotik Soyghurt Kedelai ( Glycine Max ) Dan Edamame ( Glycine Max (L) Merill ) Dengan Penambahan Inulin Pada Konsentrasi Yang Berbeda Arif Prashadi Santosa; Agus Mulyadi Purnawanto; Anggi Maulida Salsabilah
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 6, No 1 (2022): .
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v6i1.11822

Abstract

Minuman sinbiotik merupakan minuman yang mengandung bakteri probiotik sekaligus prebiotik sebagai bahan pangan bakteri probiotik. Penelitian dilakukan untuk mengetahui pengaruh jenis kedelai, konsentrasi inulin dan interaksinya terhadap kandungan proksimat dan organoleptik minuman sinbiotik soyghurt. Penelitian dilakukan di Laboratorium Agroteknologi dasar Fakultas Pertanian dan Perikanan Universitas Muhammadiyah Purwokerto mulai bulan Oktober hingga November 2021. Penelitian ini menggunakan Rancangan Acak Lengkap ( RAL ) yang terdiri dari dua faktor. Faktor pertama jenis kedelai: Kedelai ( Glycine max ) (K1) dan Edamame ( Glycine max L. Merill ) (K2). Faktor kedua konsentrasi Inulin: 0% (I0), 3% (I1), 5% (I2), dan 7% (I3). Hasil penelitian menunjukkan perlakuan jenis kedelai (K) berpengaruh nyata terhadap kadar air, kadar lemak, karbohidrat, viabilitas bakteri asam laktat, dan tingkat kesukaan warna soyghurt. Variasi konsentrasi inulin (I) berpengaruh nyata terhadap kadar air, pH, kadar protein, karbohidrat, viabilitas bakteri asam laktat (BAL), dan tingkat kesukaan warna, aroma, rasa, kekentalan, dan kesukaan keseluruhan. Interaksi K dan I berpengaruh nyata terhadap analisis proksimat pada variabel kadar air, pH, kadar protein, kadar lemak, karbohidrat dan viabilitas bakteri asam laktat. Sedangkan terhadap analisis sensoris berpengaruh nyata terhadap variabel warna, aroma, rasa, kekentalan dan kesukaan. Perlakuan terbaik berdasarkan uji proksimat dan sensoris adalah perlakuan kedelai edamame dengan penambahan konsentrasi inulin 3% ( K2I1 ) dengan kadar air 85,2%, pH 4,45%, kadar abu 0,32%, kadar protein 3,14%, kadar lemak 2,78%, kadar serat 0,021%, karbohidrat 8,55% dan viabilitas BAL 4,2x108 CFU/ml. Warna 4.35 ( Netral ), aroma 4,05 ( Netral ), rasa 3,6 ( Netral ), kekentalan 4,25 ( Netral ) dan kesukaan keseluruhan 3,95 ( Netral ).
KAJIAN SIFAT FISIK, KIMIA, DAN SENSORI FRUIT LEATHER BELIMBING WULUH (Averrhoa billimbi L) DENGAN PENAMBAHAN PEMANIS RENDAH KALORI STEVIA (Stevia rebaudiana) Yanti Nopiani; Ratna Yuniar Purwaningtyas; Harsanto Mursyid; Angga Pramana
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 6, No 1 (2022): .
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v6i1.11959

Abstract

Fruit leather is made from a mixture of crushed fruit (puree) were dried at 70°C for 8 until 15 hours with a thickness ranging from 2-3mm and commonly being consumed directly as a snacks. Belimbing wuluh contains 25mg of vitamin C and several nutrient contains, but it consumption is  still low because of the sour taste. Belimbing wuluh is only used as an additional ingredient for cooking. Belimbing wuluh can be used as raw material of fruit leather as a snack to increase the consumption and economic value. The stevioside extract is being added to cover the sour taste and the alternative low calorie sweetener.The purpose of the study was to determine the effect of the concentration of stevioside as a sweetener in low calorie (0%; 0.05%; 0.10% and 0.15%) based on the characteristics of the physical, chemical, and sensory fruit leather. The research uses one factor of Completely Randomized Design (CRD) wich is variation increasing of stevioside extract (0%; 0,05%; 0,10%; 0,15%). The result showed that steviosie extract has no effect on the texture (hardness), water content, and vitamin C, but it influences to the total dietary fiber and total calorie. The addition of extracy stevioside does not influence to the color, aroma, texture but influential the taste. The higher the concentration of extract stevioside given the fruit flavors are increasingly favored leather panelists however leave a bitter aftertaste. Samples of fruit leather is most preferred by consumers is fruit leather belimbing wuluh with the addition of stevia 0.15% (hardness = 1592gf; water content = 21%; vitamin C = 18.040; total calories = 3.612 kcal / g; total dietary fiber = 10.490%) is a formulation that has the potential to make Averrhoa billimbi L fruit leather. 
Nilai Gizi Dan Uji Sensois Mi BasahTepung Garut (Maranta Arundinacea L) Sebagai Alternatif Makanan Bagi Penderita Diabetes Melitus Nutritional Value and Sensory Test of Garut Flour Wet Noodles (Maranta Arundinacea L) as an Alternative Food for People with Diabetes Mellitus Dina Maylanti; Yuniarti Dewi Rahmawati; Rifatul Masrikhiyah
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 6, No 1 (2022): .
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v6i1.12610

Abstract

ABSTRAKDiabetes Melitus merupakan suatu penyakit yang ditandai dengan peningkatan kadar glukosa di dalam darah (hiperglikemia), Umbi garut (Maranta Arundinacea L) memiliki kemampuan yang dapat menurunkan gula darah 24% sampai dengan 33% dengan nilai indeks glikemik terendah yaitu 14 dibandingkan umbi-umbian lainnya. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan tepung garut terhadap kandungan serat pangan, mutu sensoris mi basah, serta mengetahui hasil uji proksimat. Metode penelitian yang digunakan menggunakan rancangan acak lengkap (RAL) dengan satu faktor yang dicoba yaitu proporsi tepung garut dan tepung terigu yang terdiri dari 5 taraf (G1 0%:100%; G2 15%:85%; G3 30%:70%; G4 45%:55% dan G5 60%:40%) dengan 3 kali ulangan. Pengujian hipotesis menggunakan uji ANOVA untuk mengetahui pengaruh nyata penambahan tepung garut dalam pembuatan mi basah terhadap kandungan serat pangan dan mutu sensoris. Hasil uji sensoris warna pada mi basah tepung garut berkisar antara 2,60 – 3,24 (kuning) dengan nilai P = 0,038. Aroma mi basah tepung garut berkisar antara 2,60 – 3,16 (harum) dengan nilai P = 0,151. Rasa mi basah tepung garut berkisar antara 2,48 – 3,04 (gurih) dengan nilai P = 0,145. Tekstur mi basah tepung garut berkisar antara 2,80 – 3,40 (kenyal) dengan nilai P = 0,043. Kandungan serat pangan mi basah tepung garut berkisar antara 3,74% - 8,55% dengan nilai P = 0,000. Hasil uji proksimat diperoleh mi basah dengan proporsi tepung garut mengandung kadar karbohidrat sebesar 52,84%, kadar protein 10,3%, kadar lemak 1,27%, kadar abu 1,2%, dan kadar air 34,39. Proporsi tepung garut dengan tepung terigu tidak berpengaruh terhadap aroma dan rasa mi basah. Proporsi tepung garut dan tepung terigu berpengaruh nyata terhadap warna, tekstur dan kadar serat pangan. ABSTRACTDiabetes Mellitus is a disease characterized by an increase in glucose levels in the blood (hyperglycemia), arrowroot tubers (Maranta Arundinacea L) have the ability to lower blood sugar by 24% to 33% with the lowest glycemic index value of 14 compared to other tubers. This study aims to determine the effect of the addition of arrowroot flour on the dietary fiber content, sensory quality of wet noodles, and find out the results of proximate tests. The research method used used a complete randomized design (RAL) with one factor tried, namely the proportion of arrowroot flour and wheat flour consisting of 5 levels (G1 0%: 100%; G2 15%:85%; G3 30%:70%; G4 45%:55% and G5 60%:40%) with 3 repeats. Hypothesis testing uses the ANOVA test to determine the real effect of the addition of arrowroot flour in the manufacture of wet noodles on dietary fiber content and sensory quality. The results of the color sensory test on wet noodles of arrowroot flour range from 2.60 – 3.24 (yellow) with a value of P = 0.038. The aroma of arrowroot flour wet noodles ranges from 2.60 – 3.16 (fragrant) with a value of P = 0.151. The taste of arrowroot flour wet noodles ranges from 2.48 – 3.04 (savory) with a value of P = 0.145. The texture of wet noodles of arrowroot flour ranges from 2.80 – 3.40 (chewy) with a value of P = 0.043. The dietary fiber content of wet noodles of arrowroot flour ranges from 3.74% - 8.55% with a value of P = 0.000. The results of the proximate test obtained wet noodles with the proportion of arrowroot flour containing carbohydrate content of 52.84%, protein content of 10.3%, fat content of 1.27%, ash content of 1.2%, and water content of 34.39. The proportion of arrowroot flour with wheat flour has no effect on the aroma and taste of wet noodles. The proportion of arrowroot flour and wheat flour has a significant effect on the color, texture and fiber content of the diet.
KARAKTERISTIK MUTU KIMIA MADU HUTAN LEBAH Apis dorsata DI KECAMATAN LUNYUK Mega Trishuta Pathiassana
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 6, No 1 (2022): .
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v6i1.12430

Abstract

Apis dorsata forest honey is one of the superior products of communities bordering forest areas such as people in Lunyuk District. One of the important things to know the quality of forest honey is chemical quality testing. This study aims to analyze the chemical quality characteristics of forest honey originating from Lunyuk District in terms of pH value, sugar content, water content, and ash content. The method used in this study is a laboratory test. The test of each parameter was repeated 3 times to ensure the stability and average of each test of these parameters. The results of this study showed a pH value of 3.44; total sugar content 68obrix; water content 32%; and 0.4% ash content.
Characterization of Yellow Pumpkin Seed Skim Milk (Cucurbita moschata) Through Foam-Mat Drying Method Irmayanti, Irmayanti; Anwar, Chairil; HA, Umar
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 6, No 2 (2022)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v6i2.11707

Abstract

Skim milk is nonfat milk powder which is made by drying to remove some of the water and fat contained in it but also does not remove the lactose, protein, minerals, fat-soluble vitamins, and water-soluble vitamins (B12). In the manufacture of skim milk, it is necessary to add a filler that functions to dissolve the material in water and can also facilitate the drying process. The filler selected in this study was maltodextrin. The foam-mat drying method requires a foaming agent to produce foam during processing. The type of foaming agent selected in this study was egg white. The purpose of this research was to determine the best concentration of maltodextrin and foaming agent on the characteristics of pumpkin seed skimmed milk. The research used a completely randomized design (CRD) with a factorial pattern consisting of 3 levels with 2 factors. The first factor was maltodextrin (M) consisting of 3 levels, namely M1 5%, M2 10% and M3 15%. While the second factor was the addition of foaming agent (T) consisting of 3 levels, namely T1 10%, T2 15% and T3 20%. Analysis product consisted of yield, water content, ash content, lipid content and organoleptic (taste and color). The addition of 15% maltodextrin concentration and the addition of 15% foaming agent was the best treatment in this research with a yield of 8.75%, water content 8.38%, ash content 1.59%, lipid content 10.37%, hedonic taste test 4, 13 (like) and color hedonic test 3.65 (like very much).
Making Edible Coating Cucumber Skin (Cucumis Sativus L.) with The Addition of Agar Powder to the Shelf Life of Banana Kepok Deglas, Welly; Martiyanti, M. Anastasia Ari
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 6, No 2 (2022)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v6i2.12427

Abstract

The purpose of this study was to determine the effect of cucumber peel edible coating with the addition of agar powder on the shelf life of kepok bananas and to see weight loss, pH and fruit appearance with cucumber peel edible coating on the ripening of kepok bananas. The research method used was Completely Randomized Design (CRD) with three replications with 150 grams of cucumber peel extract (P1), 300 grams of cucumber peel extract(P2) and500 gram cucumber peel extract(P3)with storage at room temperature with 3 replications.The percentage of banana fruit weight loss decreased along with the treatment of adding the number of cucumber skins in the manufacture of edible coatings,sthe more addition of cucumber peel extract in the manufacture of edible coating, sowill be thicker in coating the fruit andgood barrier against water,tThe brightness level of bananas is caused by the amount of cucumber peel extract added to the edible coating so that the layer becomes thick and the color and brightness of the bananas darken, weight loss and fruit respiration will be hampered as seen in treatment (P3) the addition of 500 grams of cucumber skin has a weight loss the smallest is 3.16%. smore and moreextractCucumber skin which is added to the edible coating layer becomes thicker so that the decrease in pH in bananas tends to be slightly and can slow down the respiration rate of bananas so that the pH value can be maintained.In treatment (P3) the addition of500 grams of cucumber skin in the manufacture of edible coating shows the pH of bananas for 14 days is 5.0.
Analisis Kadar Air, Kadar Protein dan Organoleptik pada Pengolahan Umbi Porang (Amorphopallus Muelleri) Menjadi Tepung Konjac dengan Variasi Waktu Pengeringan Putri Kantari, Titaniya Afrilyanti; Yulianto, Kiki
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 6, No 2 (2022)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v6i2.12188

Abstract

 Porang (Amorphophallus muelleri) adalah salah satu jenis tanaman yang tumbuh dalam hutan dengan kandungan serat pangan yang sangat tinggi. Umbi porang berpotensi memiliki nilai ekonomis yang tinggi, karena baik untuk kesehatan dan dapat diolah menjadi berbagai macam olahan untuk mencukupi kebutuhan pangan sehari-hari. Tujuan dari penelitian ini ialah mengetahui proses pengolahan umbi porang menjadi tepung konjac, dapat mengetahui pengaruh variasi waktu pengeringan terhadap kadar air tepung konjac, kadar protein, dan mutu organoleptik tepung konjac. Metode yang digunakan dalam penelitian ini yaitu metode kjedahl dalam pengujian kadar protein dan menggunakan metode oven dalam pengujian kadar air dan metode hedonik dan skoring untuk uji organoleptik. Rancangan penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan 1 faktor yaitu variasi waktu pengeringan pada pengolahan umbi porang menjadi tepung konjac, kemudian data dianalisis menggunakan ANOVA (a5%). Berdasarkan hasil penelitian, uji organoleptik warna hedonik yang lebih tinggi dan rendah masing-masing dengan nilai sebesar 3,56 (P3) dan 3,40 (P1) dan nilai terhadap warna skoring yang lebih tinggi dan rendah ialah dengan nilai sebesar 2,72 (P1) dan 2,12 (P2). Nilai aroma hedonik yang lebih tinggi dan rendah masing-masing memperoleh indeks nilai sebesar 3,20 (P2) dan 3,16 (P1) dan nilai terhadap aroma skoring yang lebih tinggi dan rendah ialah sebesar 3,04 (P2) dan 2,84 (P1). Nilai kadar air yang lebih tinggi dan rendah masing-masing adalah 15,23% (P1) dan 9,29% (P3) dan nilai terhadap kadar protein yang lebih tinggi dan rendah masing-masing adalah 11,44% (P1) dan 9,57% (P3). Kata Kunci: Kadar Air, Kadar Protein, Pengeringan, Porang, Tepung Konjac
Pengaruh Formulasi Pasta Bunga Rosella (Hibiscus sabdarifa L.) dan Tepung Beras Ketan Putih Terhadap Karakteristik Sensori Dodol Wardhani, Asri Puspita
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 6, No 2 (2022)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v6i2.13694

Abstract

Tujuan dari penelitian ini adalah untuk mengetahui karakteristik sensori dodol bunga rosella dengan variasi proporsi penambahan pasta bunga rosella dan tepung beras ketan putih. Penelitian ini menggunakan metode Rancangan Acak Lengkap (RAL) faktorial dengan 2 faktor, dimana faktor A adalah proporsi penambahan pasta bunga rosella (200 gram, 250 gram, dan 300 gram) dan faktor B adalah proporsi penambahan  tepung beras ketan putih (75 gram, 100 gram dan 125 gram). Hasil uji tingkat kesukaan warna, aroma, rasa dan tekstur dari dodol bunga rosella menunjukkan bahwa variasi penambahan pasta bunga rosella dan  tepung beras ketan putih tidak memberikan pengaruh yang signifikan terhadap karakteristik warna dodol namun memberikan pengaruh yang signifikan terhadap karakteristik tekstur, aroma dan rasa dodol. Dodol bunga rosella dengan proporsi penambahan pasta bunga rosella sebanyak 300 gram dan  tepung beras ketan putih sebanyak 75 gram (A3B1) memiliki tingkat kesukaan yang paling tinggi pada atribut warna, aroma dan rasa, sedangkan pada proporsi penambahan pasta bunga rosella 200 gram dan  tepung beras ketan putih  125 gram (A1B3) memiliki tingkat kesukaan yang paling tinggi pada atribut tekstur.

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