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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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Pengaruh Penambahan Bubuk Kokoa Terhadap Sifat Kimia dan Organoleptik Snack Bar Biji Hanjeli Muhammad Rizki Purnama; Ibnu Malkan Bakhrul Ilmi; Muhammad Ikhsan Amar; Muhammad Nur Hasan Syah
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 5, No 1 (2021)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v5i1.8179

Abstract

Prevalensi penyakit kardiovaskuler akibat hiperlipidemia meningkat setiap tahun. Hal ini dapat ditangani dengan mengonsumsi makanan tinggi polifenol dan serat pangan. Tujuan penelitian ini untuk mengetahui efek penambahan bubuk kokoa terhadap nilai proksimat, total polifenol, kadar serat pangan dan sifat organoleptik snack bar biji hanjeli. Rancangan percobaan menggunakan Rancangan Acak Lengkap (RAL) dengan tiga variasi penambahan bubuk kokoa; 5%, 7,5% dan 10%. Uji Kruskal-Wallis dan uji ANOVA digunakan untuk menganalisis data sifat organoleptik dan kimia. Penambahan bubuk kokoa berpengaruh nyata terhadap warna, rasa dan tekstur snack bar (p <0,05). Penambahan Bubuk kokoa memberikan perbedaan nyata (p <0,05) pada total polifenol snack bar. Snack bar dengan penambahan bubuk kokoa 7,5% merupakan formula terpilih dan memiliki komposisi kimia; energi (470 kkal), air (10,74%), abu (1,55%), protein (9,38%), lemak (23,88%), karbohidrat (54,44%), serat pangan (14,56%) dan total polifenol (125mg/100g GAE).
Karakteristik Teh Herbal Daun Kelor (Moringa oleifera) dengan Pengkayaan Kolagen Ikan Luqman Agung Wicaksono; Sri Djajati; Arina Nur Evita Laksmi
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 4, No 2 (2020)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v4i2.6903

Abstract

Herbal tea is one of the types of drinks that is in demand by the public because herbal tea is one of the functional food types that has many benefits. In addition, herbal teas are also made from natural ingredients so that it is safe and easy to consume. Herbal tea is a term for beverage products made from ingredients other than tea leaves (Camellia sinensis). Therefore, there are many natural ingredients in the surrounding environment that can potentially be processed into herbal tea products. One of them is by utilizing moringa leaves, cinnamon, roselle and secang that known for it beneficial health effect.To increase the benefits for health also added fish collagen that can support the antioxidant and protein content in this moringa leaf herbal tea product. The purpose of this study is to find out which additional ingredients have the highest antioxidant activity and are best suited to support the content in moringa leaf herbal tea and to know the best concentration of fish collagen added.From the results of the study obtained the formulation of herbal tea drinks moringa leaves which is the best treatment in this study is the formulation of moringa: cinnamon (75:25) as well as the addition of fish collagen by 3% with a total phenol yield of 10.52 mgTAE/g; antioxidant activity of DPPH method 92.16%; antioxidant activity method FRAP 9,92 mgAAE/g; total dissolved protein 16.32%, taste value 1.95 and calcium content 94.29 ppm.
Skrinning Fitokimia Pandanus julianetii Sebagai Sumber Pangan Fungsional Lokal Papua Novita Condro
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 4, No 1 (2020)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v4i1.6182

Abstract

Pandanus julianetii or the local name is tuke, also called kelapa hutan is a commodity plant in the Papua Mountain area and has long been used by local people as food. This aims to identify bioactive compounds through phytochemical screening in extraction to find out and study the potential of Pandanus julianetii as a local functional food of Papua. Raw Pandanus julianetii was obtained from Yahukimo District. Pandanus julianetii used three treatments namely raw, burned, and smoked. Furthermore, the stages of sample preparation are made into powder and extracted. Phytochemical screening analysis includes alkaloid, flavanoid,and tannin tests. Phytochemical screening resulted showed that Pandanus julianetii contains flavonoids, alkaloids, saponins and tannins which are bioactive components and have functional properties.
Karakteristik Kerupuk Bawang Dengan Variasi Jenis Tepung Azza Diniari; Taib Khaqiqi; Mely Chilmiati; Iffah Muflihati
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 5, No 1 (2021)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v5i1.7899

Abstract

Kerupuk bawang merupakan makanan ringan (snack) yang terbuat dari tepung terigu dengan tambahan bawang putih sehingga memiliki rasa bawang putih, gurih, dan lezat. Tujuan dari penelitian ini untuk mengetahui pengaruh penggunaan jenis tepung terhadap kadar air dan uji organoleptik kerupuk bawang. Penelitian ini menggunakan Rancangan Acak Lengkap dengan 3 perlakuan jenis tepung yang berbeda yaitu tepung singkong, tepung beras dan tepung ketan. Hasil penelitian menunjukkan rerata kadar air yaitu 2,14 – 2,17%. Uji deskriptif tertinggi adalah parameter gurih 3.80 perlakuan tepung singkong. Uji hedonik diperoleh kerupuk bawang yang paling disukai oleh panelis yaitu perlakuan tepung singkong.
Karakteristik Edible Film Selulosa Batang Jagung (Zea mays) dengan Penambahan Sorbitol Afriyanti Afriyanti; Novian Wely Asmoro; Retno Widyastuti; Muhammad Arifin
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 4, No 2 (2020)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v4i2.7106

Abstract

Cellulose is the main constituent of cell walls in plants, cellulose (C6H10O5) n is a long-chain polymer of polysaccharides, 1,4-beta-D-glucose. Cellulose can be extracted from corn stalks with a yield of 35.61%. This cellulose can be used as a base for making edible films other than starch. Improving the physicochemical quality of edible film can be done by adding a plasticizer, such as sorbitol. The aim of this research is to produce edible film from cellulose corn stalks with the addition of sorbitol as a plasticizer. The experimental design used in this study was a completely randomized design with one factor, namely the concentration of Sorbitol (A) with 6 treatment levels, namely A1 = 0% (control), A2 = 1 ml; A3 = 2 ml; A4 = 3 ml; A5 = 4 ml and A6 = 5 mL. Each treatment was repeated three times in order to obtain experimental units 6 x 3 = 18 experimental units. The product analysis carried out was the thickness, tensile strength, and pH of the edible film. The results showed that the best edible with the highest tensile strength value was obtained when the addition of 4 ml sorbitol was 9.45 MPa.
Pemanfaatan Ubi Jalar (Ipomoea Babatas, L.) Menjadi Sirup Glukosa Dengan Metode Hidrolisis Asam Lukhi Mulia Shitophyta
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 4, No 1 (2020)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v4i1.5867

Abstract

Sweet potato (Ipomea Babatas, L.) is a tuber plant that contains carbohydrates, calcium, and starch. Besides being consumed as food, sweet potato can be used as a raw material for making glucose syrup. The study aimed to investigate the effect of hydrolysis time and HCl volume on glucose production. The starch was extracted from sweet potatoes then deposited for an hour. The glucose syrup production was carried out by acid hydrolysis method at 100°C. The results showed that the highest glucose content of 62.76% was obtained at 30 minutes hydrolysis time and 15 ml HCl volume. The smallest glucose content is obtained at the longest hydrolysis time. The greater the volume of HCl, the smaller the glucose content.
Kajian Pustaka: Potensi Kandungan Polifenol pada Sargassum sp. sebagai Alternatif Penanganan Diabetes Mellitus Tipe 2 Setyaning Pawestri; Renita Wijayanti; Dedy Kurnianto
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 5, No 2 (2021)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v5i2.8988

Abstract

Diabetes mellitus is a degenerative disease that threat the health of world population. Generally, the treatment of this disease is using synthetic drugs which have many side effects. Polyphenols are active compounds that capable of treating degenerative diseases such as hyperglycemia and hyperlipidemia. Polyphenols are phenolic compounds (aromatic rings with hydroxyl) of the L-phenylalanine group. Several examples of polyphenol compounds are tannins, fluorotanin, flavonoids. Polyphenol compounds have the ability as antioxidants, thus widely used to improve the condition of iabetes mellitus patients. Polyphenols have the ability to supress postprandial hyperglycemia by inhibiting the activity of carbohydrate hydrolyzing enzymes, inhibiting glucose transport in the blood, affecting the function of pancreatic β cells, and glucose uptake tissue. Polyphenols can be found in various types of seaweed. Sargassum is one of the seaweeds with high potential to produce polyphenol compounds. The in vitro and in vivo studies of Sargassum extract have been proven to to lower the risk of diabetes. In vitro testing showed the ability of Sargassum extract to inhibit α-amylase and α-glucosidase. Sargassum extract showed the ability to lower hyperglycemia of diabetes-induced rats with streptozotocin. In addition, Sargassum extract also has the potential to be used as an adjuvant in the treatment of diabetes mellitus with acarbose, thereby increasing the effectiveness of the treatment efficiency.Diabetes melitus merupakan salah satu penyakit degeneratif yang mengancam kesehatan masyarakat dunia. Pengobatan penyakit ini umumnya menggunakan obat-obat sintetik yang memiliki efek samping. Polifenol merupakan salah satu senyawa aktif yang dapat menjadi solusi alternatif untuk menangani penyakit degeneratif seperti hiperglikemia dan hiperlipidemia. Polifenol merupakan senyawa fenolik (cincin aromatik dengan hidroksil) golongan L-fenilalanin. Beberapa contoh senyawa polifenol antara lain tannin, florotanin, flavonoid. Senyawa polifenol memiliki kemampuan sebagai antioksidan sehingga banyak dimanfaatkan untuk meningkatkan kondisi pengidap diabetes melitus. Polifenol memiliki kemampuan menekan hiperglikemia postprandial dengan cara menghambat aktivitas enzim penghidrolisis karbohidrat, menghambat transport glukosa dalam darah, mempengaruhi fungsi sel β pankreas, dan mempengaruhi jaringan uptake glukosa. Kandungan senyawa polifenol banyak ditemukan pada berbagai jenis rumput laut. Sargassum merupakan salah satu rumput laut yang memiliki potensi sebagai penghasil senyawa polifenol.  Pengujian ekstrak Sargassum secara in vitro maupun in vivo terbukti memiliki kemampuan untuk memperkecil risiko diabetes. Pengujian secara in vitro menunjukkan kemampuan esktrak sargassum dalam menghambat α-amilase dan α-glukosidase. Ekstrak Sargassum memiliki kemampuan menurunkan kadar hiperglikemia pada tikus diabetes yang diinduksi diabetes dengan streptozotocin. Lebih jauh, ekstrak Sargassum juga memiliki potensi digunakan sebagai adjuvan dalam penanganan diabetes melitus dengan akarbose sehingga meningkatkan efektifitas efisiensi pengobatan.
Analisis Pengawasan Mutu Produk Lada Hitam Bubuk pada Pabrik Perisa Bubuk di Kuningan, Jawa Barat Amalya Nurul Khairi; Chaerul Yadika Firmansyah
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 5, No 2 (2021)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v5i2.9380

Abstract

The purpose of this study was analyze and evaluate the suitability of the quality of lada hitam bubuk products from flavor powder factory in Kuningan, West Java with the quality requirements of the Indonesian National Standard (SNI) on water content and organoleptic parameters. The data used is primary data which is qualitative. The data analysis technique used descriptive qualitative method by comparing according to the quality requirements of SNI 01-3716-1995 (lada hitam bubuk). The results showed that the quality of the lada hitam bubuk product was in accordance with existing company standards and the Indonesian National Standard, namely organoleptically, both the raw material and the product had a specific color, taste and aroma of blackpepper and there was no indication of contamination by contaminants. The water contents and water activity produced in the products are also still below the existing standard threshold (SNI), with a value of 13.87%, 13.66% and 4.64%, 3.88%, and 5.54%. Tujuan penelitian ini adalah untuk menganalisis dan mengevaluasi kesesuaian mutu bahan baku dan mutu produk akhir dari produk bubuk lada hitam. yang diproduksi oleh  pabrik perisa bubuk di Kabupaten Kuningan, Jawa Barat menggunakan  Standar Nasional Indonesia (SNI) yaitu SNI 01-3716-1995 yang meliputi  parameter kadar air dan organoleptik. Hasil penelitian menunjukan bahwa mutu bahan baku dan produk bubuk lada hitam yang diproduksi sudah sesuai dengan standar perusahaan yang telah ditetapkan dan SNI yang ditunjukan dengan parameter organoleptik yang baik pada bahan baku dan produk akhir yang memiliki warna, rasa serta aroma khas lada hitam, dan tidak ada indikasi tercemar oleh benda asing. Kadar air yang dihasilkan pada bahan baku dan produk bubuk lada hitam juga masih dalam di bawah ambang batas standar baku yang ada (SNI 01-3716-1995).
Substitusi Pati Garut Terhadap Sifat Kimia dan Tekstur Nugget Ikan Mujair Fatkhun Nur; Aniek Wulandari
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 5, No 2 (2021)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v5i2.9219

Abstract

Arrowroot tubers can be used as an alternative food by utilizing the starch source as a filler or substitution in tilapia fish nuggets. This study aims to determine the effect of substitution of arrowroot starch as a bahan pengisi on the chemical properties and texture of tilapia fish nuggets. This study used a completely randomized design with 4 treatment formulations, namely P1 = arrowroot starch: tapioca (0 g :15 g), P2 = arrowroot starch: tapioca (5 g : 10 g), P3 = arrowroot starch: tapioca (10 g : 5 g) and P4 = arrowroot starch: Tapioca (15 g : 0 g). The results showed that arrowroot starch substitution had a significant effect on the water content and texture of tilapia fish nuggets, while the fat and protein content did not show a significant effect. Arrowroot starch substitution of 15 g gave the best value from all treatments with a moisture content of 56.63%; protein 11.64%; fat 12.63% and texture 9.52 N. Umbi garut dapat digunakan sebagai pangan alternatif dengan memanfaatkan sumber patinya sebagai bahan pengisi atau substitusi pada nugget ikan mujair. Penelitian ini bertujuan untuk mengetahui pengaruh substitusi pati garut sebagai bahan pengisi terhadap sifat kimia dan tekstur nugget ikan mujair. Penelitian ini menggunakan Rancangan Acak Lengkap dengan 4 formulasi perlakuan, yaitu P1=Pati garut : Tapioka (0 g :15 g), P2 =Pati garut : Tapioka (5 g : 10 g), P3=Pati garut : Tapioka (10 g : 5 g) dan P4=Pati garut:Tapioka (15 g : 0 g). Hasil penelitian menunjukkan substitusi pati garut memberikan pengaruh nyata terhadap kadar air dan tekstur nugget ikan mujair, sedangkan kadar lemak dan proteinnya tidak menunjukkan pengaruh yang nyata. Substitusi pati garut 15 g memberikan niai terbaik dari semua perlakuan dengan kadar air 56,63%; protein 11,64 %; lemak 12,63 % dan tekstur 9,52 N.
Pengaruh Penambahan Residu Jus Jeruk terhadap Sifat Fisikokimia dan Organoleptik Konnyaku untuk Penderita Obesitas Talitha Ambarsary Otje; Nanang Nasrulloh Nasrulloh; Ibnu Malkan Bahrul Ilmi
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 5, No 2 (2021)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v5i2.8966

Abstract

Based on RISKESDAS 2018, the incidence of obesity in Indonesia has increased from 10.5% (2007) to 21.8% (2018) (Ministry of Health RI, 2018).) Improper eating patterns such as high intake of fat and sugar trigger obesity. Therefore, alternative snacks are needed to overcome obesity. The research method used was a one-factor Completely Randomized Design (CRD) with two repetitions. Konnyaku formula is divided into 3, namely F1 (konnyaku flour: 2.5% and remaining orange juice 10.23%); F2 (konnyaku flour : 3,41% and the remaining orange juice 9,37%); and F3 (konnyaku flour: 4.26% and remaining orange juice 8.52%). The data analysis used in this study was analysis of variance (ANOVA) and Duncans Multiple Range Test (DMRT) follow-up analysis. Organoleptic test using Kruskal Wallis test. The selected formula was determined based on the exponential comparison method (MPE) which was then compared with the control formula using the pairing T test. The results of the analysis showed that the addition of the proportion of porang flour and orange juice residue had no significant effect on the chemical properties of water content (p=0.818); ash content (p=0.488); carbohydrate content (p=0.086); and dietary fiber content of konnyaku (p=0,988). There was no significant difference in the physical properties of gel strength (p=0.368) but in syneresis there was a significant difference (p=0.000). The results of the organoleptic test showed that there was a significant difference in the orange juice residue on color (p=0.002), texture (p=0.000), aroma (p=0.023), and taste (p=0.005).Berdasarkan RISKESDAS 2018, tingkat kejadian obesitas di Indonesia mengalami peningkatan dari 10,5% (2007) hingga mencapai 21,8% (2018). (Kemenkes RI, 2018). Pola makan tidak tepat seperti asupan tinggi lemak dan gula memicu kejadian obesitas. Oleh karena itu diperlukan kudapan alternatif untuk mengatasi obesitas dari komoditas jelly yaitu konnyaku. Metode penelitian yang digunakan yaitu Rancangan Acak Lengkap (RAL) satu faktor dengan dua kali pengulangan. Formula konnyaku dibedakan menjadi 3 dengan masing-masing tingkat presentase tepung konnyaku dengan residu jus jeruk adalah F1 (tepung konnyaku : 2,5% dan residu jus jeruk 10,23%); F2 (tepung konnyaku : 3,41% dan residu jus jeruk 9,37%); serta F3 (tepung konnyaku : 4,26% dan residu jus jeruk 8,52%). Analisis data yang digunakan penelitian ini adalah analisis ragam (ANOVA) dan analisis lanjutan Duncans Multiple Range Test (DMRT).Uji organoleptik menggunakan uji Kruskal Wallis. Penentuan formula terpilih dilakukan berdasarkan metode perbandingan eksponensial (MPE) yang kemudian dibandingkan dengan formula kontrol menggunakan uji pairing T test. Hasil analisis menunjukkan bahwa penambahan proporsi tepung porang dan residu jus jeruk tidak berpengaruh nyata terhadap sifat kimia kadar air (p=0.818); kadar abu (p=0,488); kadar karbohidrat (p=0,086); dan kadar serat pangan konnyaku(p=0,988). Hasil pada sifat fisik kekuatan gel tidak terdapat perbedaan nyata (p=0,368) namun pada sineresis terdapat perbedaan nyata (p=0,000). Hasil uji organoleptik menunjukan bahwa terdapat perbedaan nyata pada konnyaku residu jus jeruk terhadap warna (p=0.002), tekstur (p=0.000), aroma (p=0.023), dan rasa (p=0.005). Formulasi terpilih dari penelitian ini adalah konnyaku F1 karena memiliki produk dengan kadar serat pangan tertinggi, aktivitas antioksidan tertinggi, kekuatan gel tertinggi dan tingkat kesukaan (terdiri atas parameter warna, aroma, rasa dan tekstur) yang tinggi.

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