cover
Article Per Year (5 Year)
All
Home Page
OAI Link
Editorial Team
Contact
Reviewer
Google Scholar
Contact Name
Arief Rakhman Affandi
Contact Email
arieftmin@gmail.com
Phone
-
Journal Mail Official
adminjiphp@gmail.com
Editorial Address
-
Location
Kota semarang,
Jawa tengah
INDONESIA
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.
Arjuna Subject : -
Articles 157 Documents
 10   11   12   13   14 
Pengaruh Suhu dan Lama Fermentasi terhadap Kualitas Water Kefir Sari Labu Air (Lagenaria Siceraria) Igirisa, Nurain; Bait, Yoyanda; Antuli, Zainudin
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.v6i2.13149

Abstract

This research aimed to determine the effect of temperature and duration of fermentation on the quality of Water kefir calabash juice. This research used a Completely Randomized Design (CRD) with 2 factors, namely temperature (T) (±30oC and ±4oC) and fermentation time (A) (18 hours, 20 hours, 22 hours) which was  repeated 3 times for each treatment. Data were analyzed using Mikrosoft Exel 2010 program. The results of data analysis were tested by statistical analysis of variance (ANOVA) with a level of a = 0.05. The results showed that the temperature and duration of fermentation did not have an effect (P0.05) on the quality of Water kefir water with calabash juice in this research. The characteristics of Water kefir with calabash juice included: pH 4, 0.72% alcohol, 1.7x106 CFU/ml total lactic acid bacteria (LAB), organoleptic testing, which included color 5,2, aroma 5,9, and taste 5,3, the results showed that the best treatment of organoleptic result indicated by treatment with a temperature of ±30oC and a fermentation time of 22 hours.
Biskuit dari Tepung Ubi Ungu, Kacang Hijau dan Daun Kelor untuk Balita Riskika, Febiani; Ilmi, Ibnu Malkan Bakhrul; Simanungkalit, Sintha Fransiske
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.v6i2.12545

Abstract

Ubi ungu memiliki kandungan energi setara dengan tepung terigu sehingga dapat menjadi pengganti tepung terigu dalam pembuatan biskuit. Tepung kacang hijau dimanfaatkan sebagai bahan tambahan untuk meningkatkan nilai protein. Tepung daun kelor memiliki kandungan provitamin A dalam bentuk beta karoten yang tinggi sehingga ditambahkan ke dalam biskuit untuk meningkatkan nilai gizinya. Tujuan penelitian yaitu mengetahui formulasi biskuit balita sumber energi protein dan vitamin A dari tepung ubi ungu, kacang hijau, dan daun kelor. Rancangan penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan tiga perlakuan dan dua pengulangan pada formulasi dengan perbandingan tepung ubi ungu dan tepung terigu F1 80:20, F2 70:30, dan F3 60:40. Uji statistik yang digunakan adalah kruskall wallis untuk melihat adanya pengaruh formulasi biskuit terhadap uji hedonik (p0.05) dan jika ada dilanjutkan dengan uji beda nyata mann whitney. Hasil penelitian menunjukkan bahwa pada uji hedonik warna, rasa dan tekstur memiliki perbedaan antar formulasi. Formulasi terpilih ditentukan berdasarkan metode bayes yaitu biskuit F3 yang selanjutnya dianalisis kimia dengan biskuit kontrol (F0) sebagai pembanding. Biskuit F3 memiliki kandungan gizi energi 482.28 kkal, protein 9.35 gr, lemak 23.11 gr, karbohidrat 59.35 gr, kadar air 3.75% dan kadar abu 2.7%, dan Vitamin A 513,3 mcg.
Karakteristik Fisikokimia Teh Cascara Kopi Liberika (Coffea liberica) dengan Formulasi Suhu dan Waktu Penyeduhan Prihantoro, Rudi; Emanauli, Emanauli; Arisandi, Meri
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.v6i2.14114

Abstract

Kopi Liberika merupakan kopi yang tumbuh di dataran rendah, tepatnya di lahan gambut. Ukuran kopi yang lebih besar dan tingginya pohon bisa mencapai 9 meter membuat kopi ini berbeda dengan arabika dan robusta. Minuman penyegar teh kulit kopi sudah banyak dikembangkan di indonesia maupun di dunia, teh tersebut dinamakan teh cascara. Proses penyeduhan adalah proses ekstraksi dengan mengunakan air untuk mendapatkan komponen tertentu. Terdapat beberapa faktor yang dapat mempengaruhi penyeduhan, antara lain yaitu suhu dan waktu selama penyeduhan. Penelitian menggunakan variasi penyeduhan, yaitu suhu (70, 85, 100oC) dan waktu (5, 10, 15 menit). Semakin lama waktu penyeduhan maka nilai pH semakin tinggi, warna semakin merah kecoklatan dan antioksidannya semakin menurun, dan antioksidannya semakin menurun. Berdasarkan penelitian ini didapatkan suhu dan waktu penyeduhan terbaik yaitu suhu 70oC dengan waktu 5 menit yang memiliki nilai pH 4,01, nilai L 29,2, nilai a 5,9, nilai b 20,3 dan kandungan antioksidan 81,07%.Kata kunci: Kopi Liberika; Teh Cascara; Penyeduhan
Karakteristik Fisiko-Kimia Tepung Jagung Termodifikasi Secara Fermentasi Menggunakan Lactobacillus plantarum FNCC-0027 Winarti, Sri; Rosida, Dedin Finatsiyatul; Febriana, Ma’faza Rizka
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.v6i2.14389

Abstract

Modified corn flour is flour produced by modifying corn to produce better flour properties. One way to modify flour is by fermentation using lactic acid bacteria (LAB). The purpose of this study was to determine the effect of granule size and fermentation time on the physico-chemical characteristics of modified corn flour using Lactobacillus plantarum FNCC-0027. This study used a completely randomized design (CRD) with a factorial pattern of 2 factors, the first factor was the size of granules (corn flour; corn rice) and the second factor was fermentation time (0; 24; 48; 72 hours) with 3 replications. The data obtained were analyzed using ANOVA, if there was a significant difference between treatments, then further tests were carried out using the DMRT test. The results showed that the best treatment was granule size in the form of flour and 72 hours of fermentation, producing modified corn flour with the following characteristics: total BAL10.09 log CFU/mL; water content 7.46%; starch content 71.88%; amylose content 27.04%; swelling power 7.68 (g/g); 3.25% solubility; and damage to the granule structure of corn starch. Modified corn flour produced has better properties than unmodified flour, including: increasing amylose content, swelling power, solubility, viscosity and reducing aflatoxin contamination.  
Kadar Kuesetin Cookies Bawang Merah (Allium Ascalonicum) dan Mocaf (Modified Cassava Flour) sebagai Pangan Alternatif Untuk Penderita Hiperkolesterol Levels of Kuesetin Cookies Onion (Allium Ascalonicum) and Mocaf (Modified Cassava Flour) as Alternative Foods For People With Hypercholesterol Fatmawati, Fita; Ratnasari, Diah; Masrikhiyah, Rifatul
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.v6i2.12881

Abstract

 ABSTRAKTingginya kadar kolesterol dalam darah dapat disebabkan oleh faktor makanan yang dikonsumsi. Indonesia adalah negara dengan salah satu penyakiit kardiovaskular yang terus menerus menempati urutan pertama. Salah satunya adalah penyakit jantung koroner. Proporsi penduduk Indonesia dengan kadar kolesterol total di atas normal lebih tinggi pada perempuan (39,6%) dibandingkan pada laki-laki (30,0%) dan di daerah perkotaan lebih tinggi daripada daerah pedesaan. Pada tahun 2017 angka kejadian hiperkolesterolemia sebanyak 39,8 %. Tujuan penelitian ini yaitu untuk mengetahui pengaruh penambahan tepung bawang merah dan tepung mocaf terhadap fitokimia dan daya terima cookies untuk menurunkan kolsterol. Metode penelitian yang digunakan menggunakan rancangan acak lengkap (RAL) dengan satu faktor yang dicoba yaitu proporsi tepung bawang merah dan tepung mocaf yang terdiri dari 4 taraf (P110%:90%;  P2 20%:80%; P3           30%:70%; P4         40%:60%) dengan 3 kali ulangan. Pengujian hipotesis menggunakan uji ANOVA untuk mengetahui pengaruh nyata proporsi  tepung bawang merah dan tepung mocaf dalam pembuatan cookies terhadap kandungan kadar kuersetin, uji hedonik dan nilai gizi. Hasil penelitian menunjukan adanya pengaruh penambahan tepung bawang merah terhadap kadar kuersetin, warna, rasa, dan tekstur dimana p 0,05 dan analisis uji proksimat dengan perlakuan terbaik pada proporsi tepung bawang merah 10% dan 90% tepung mocaf dengan kadar lemak 33,98%, kadar protein 1,48%, kadar air 4,38%, kadar abu 1,78% dan kadar karbohidrat 58,4%.ABSTRACTHigh levels of cholesterol in the blood can be caused by factors of the food consumed. Indonesia is a country with one of the cardiovascular workers who continuously ranks first. One of them is coronary heart disease. The proportion of Indonesian population with above-normal total cholesterol levels is higher in women (39.6%) than in men (30.0%) and in urban areas is higher than in rural areas. In 2017 the incidence of hypercholesterolemia was 39.8%. The purpose of this study was to determine the effect of the addition of onion flour and mocaf flour on phytochemicals and the acceptability of cookies to reduce chosterol. The research method used using a complete randomized design (RAL) with one factor tried, namely the proportion of shallot flour and mocaf flour consisting of 4 levels (P110%: 90%;  P2 20%:80%; P3 30%:70%; P4 40%:60%) with 3 replays. Hypothesis testing uses the ANOVA test to determine the real influence of the proportion of onion flour and mocaf flour in making cookies on the content of quercetin levels, hedonic tests and nutritional value. The results showed the effect of the addition of shallot flour on quercetin content, color, taste, and texture where p 0.05 and proximate test analysis with the best treatment on the proportion of shallot flour 10% and 90% mocaf flour with fat content 33.98%, protein content 1.48%, water content 4.38%, ash content 1.78% and carbohydrate content 58.4%.
Analisis Asam Klorogenat dan Senyawa Volatil Seduhan Kopi Robusta Temanggung dengan Dripper Gerabah dan Plastik Rokhmah, Laela Nur; Seno, Binardo Adi; Nugroho, Agung
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.v6i2.14585

Abstract

Asam klorogenat dan senyawa volatile merupakan senyawa penciri pada kopi. Asam klorogenat merupakan senyawa yang memiliki banyak manfaat untuk kesehatan. Keberadaan senyawa volatil berperanan dalam fragrance, aroma  dan  flavor kopi. Keberadaan keduanya dipengaruhi oleh banyak hal termasuk bahan alat seduh kopi dalam hal ini yang digunakan adalah dripper. Dripper yang digunakan terbuat dari plastik dan gerabah. Tujuan dari penelitian ini adalah untuk mengetahui asam klorogenat dan senyawa volatile pada seduhan kopi robusta Temanggung dengan  menggunakan dripper berbahan gerabah dan plastik. Penelitian ini menggunakan kopi Robusta Temanggung, mesin roasting, alat seduh kopi, dripper berbahan gerabah dan plastik serta GCMS. Analisa asam klorogenat dan senyawa volatile digunakan dalam penelitian ini. Hasil penelitian menunjukkan asam klorogenat berbeda nyata pada hasil seduhan plastik dan gerabah. Nilai tertinggi ditunjukkan pada seduhan menggunakan dripper gerabah yaitu, 97,1 μg/mL sedangkan pada dripper plastik 93 μg/mL. Senyawa volatile berbeda nyata pada hasil seduhan dripper gerabah dan plastik. Konsentrasi asam asetat, asam n-butirat, asam isovalerat dan asam valerat untuk dripper gerabah lebih tinggi dibandingkan plastik. Sedangkan konsentrasi Asam propionat lebih tinggi pada hasil seduhan kopi menggunakan dripper plastik.
Water Adsorption Kinetics of Rice Bran Derived Bioplastic as Candidate for Edible Food Packaging Material Nur Istianah; Wahyu Intan Prastiwi; Fania Dewi Amalia; Ratri Ike
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.v7i1.15274

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 Soraya Kusuma Putri; Zulhaq Dahri Siqhny
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.v7i1.15332

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 Atika Yahdiyani Ikhsani; Bambang Dwi Wijatniko; Ika Qurroatul Afifah
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.v7i1.15441

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 Gustira Endah Aprianti; Nugraha Edhi Suyatma; Muhammad Arpah
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.v7i1.15427

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.

Page 12 of 16 | Total Record : 157

 10   11   12   13   14 

Filter by Year

2017 2025


Reset
Filter By Issues
All Issue Vol 9, No 1 (2025): Juni 2025 Vol 8, No 2 (2024) Vol 8, No 1 (2024) Vol 7, No 1 (2023): Juni 2023 Vol 7, No 2 (2023) Vol 6, No 2 (2022) Vol 6, No 1 (2022): . Vol 5, No 2 (2021) Vol 5, No 1 (2021) Vol 4, No 2 (2020) Vol 4, No 1 (2020) Vol 3, No 2 (2019) Vol 3, No 1 (2019) Vol 2, No 2 (2018) Vol 2, No 1 (2018) Vol 1, No 2 (2017) Vol 1, No 1 (2017) More Issue