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ANALISIS PENGGUNAAN BAHAN PENGEMAS PADA MANISAN KERING TERONG HIJAU (Solanum melongena L) Ulfa, Rosiana; Harsanti, Restiani Sih; Azis, Mohammad Rifkhi
BIOMA Vol 4, No 1 (2019): BIOMA : JURNAL BIOLOGI DAN PEMBELAJARAN BIOLOGI
Publisher : Universitas Muhammadiyah Jember

Perkembangan produk olahan pangan bersifat dinamis, berbagai cara dilakukan untuk dapat memperpanjang umur simpan dan mengurangi kerusakan produk pangan, salah satu adalah dengan melakukan pengemasan. Produk manisan terong merupakan salah satu upaya olahan alternatif dari terung hijau, untuk meningkatkan jumlah konsumsi dan pemanfaatannya. Penelitian ini bertujuan untuk mengetahui bahan pengemas plastik yang tepat untuk memperpanjang umur simpan dari manisan terung hijau. Hasil penelitian didapatkan setelah melakukan pembuatan manisan kering terung hijau yang diawali dengan tahap pencucian, penusukan, perendaman, pemasakan, pengeringan, pengemasan dan penyimpanan selama 7 hari. Kadar air manisan terung terbaik diketahui pada kemasan jenis plastik PE yaitu sebesar 33,8%. Sedangkan nilai ALT menunjukkan bahwa semakin rendah permeabilitas kadar air yang dimiliki oleh jenis bahan pengemas, maka semakin besar kemungkinan bagi mikroorganisme untuk tumbuh. Bahan pengemas jenis LDPE memiliki nilai ALT yang paling tinggi diantara PE, PET dan kombinasi LDPE. Hal ini diarenakan permeabilitasnya terhadap udara cukup tinggi.

Rendemen Giling dan Mutu Beras pada Beberapa Unit Penggiling Padi Kecil Keliling di Kabupaten Banyuwangi Rosiana Ulfa; Purwiyatno Hariyadi; Tjahja Muhandri
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 1 No. 1 (2014): Jurnal Mutu Pangan
Publisher : Department of Food Science and Technology (ITP), Faculty of Agricultural Technology, Bogor Agricultural University (IPB) in collaboration with the Indonesian Food and Beverage Association (GAPMMI), the National Agency of Drug and Food Control, and th

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Rice is the staple food for Indonesians. Consequently, rice milling services are in great demand by the rice farmers. The need of rice milling service has increased the number of mobile small scale rice milling units (PPK-keliling), especially at the rice production area. The objective of this research was to determine and compare the yield of milling and quality of the resulted rice due to milling process at mobile small scale rice milling (PPK-keliling) and large milling units (PPB) operating in Banyuwangi Regency. About 12 kg of rice grain each were milled at 12 different PPK units. The resulted white rice (milled and polished rice) were weighted and analyzed for its composition with respect to head rice, broken rice, small broken rice, rice chaffs (rice hulls) and rice brans. The yield and quality of the resulted milled rice were then compared with that of rice resulted from large rice milling units (PPB). There was no signi cant differ- ence in the yield of milling between PPK-keliling (62.40±3.23%) and PPB (64.54±1.21%). However, rice quality resulted from PPK-keliling (containing 28.87±8.76% and 26.34±9.28% of broken rice and small broken rice, respectively) was signi cantly lower than that from PPB (13.50±3.04% and 11.83±6.45% of broken rice and small broken rice, respectively. Overall, even though there was no signi cant different in term of yield between PPB and PPK-keliling, rice resulted from PPK-keliling has lower quality as com- pared with those of PPB.

ANALISIS PENGGUNAAN BAHAN PENGEMAS PADA MANISAN KERING TERONG HIJAU (Solanum melongena L) Rosiana Ulfa; Restiani Sih Harsanti; Mohammad Rifkhi Azis
BIOMA Vol 4, No 1 (2019): BIOMA : JURNAL BIOLOGI DAN PEMBELAJARAN BIOLOGI
Publisher : Universitas Muhammadiyah Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32528/bioma.v4i1.2650

Perkembangan produk olahan pangan bersifat dinamis, berbagai cara dilakukan untuk dapat memperpanjang umur simpan dan mengurangi kerusakan produk pangan, salah satu adalah dengan melakukan pengemasan. Produk manisan terong merupakan salah satu upaya olahan alternatif dari terung hijau, untuk meningkatkan jumlah konsumsi dan pemanfaatannya. Penelitian ini bertujuan untuk mengetahui bahan pengemas plastik yang tepat untuk memperpanjang umur simpan dari manisan terung hijau. Hasil penelitian didapatkan setelah melakukan pembuatan manisan kering terung hijau yang diawali dengan tahap pencucian, penusukan, perendaman, pemasakan, pengeringan, pengemasan dan penyimpanan selama 7 hari. Kadar air manisan terung terbaik diketahui pada kemasan jenis plastik PE yaitu sebesar 33,8%. Sedangkan nilai ALT menunjukkan bahwa semakin rendah permeabilitas kadar air yang dimiliki oleh jenis bahan pengemas, maka semakin besar kemungkinan bagi mikroorganisme untuk tumbuh. Bahan pengemas jenis LDPE memiliki nilai ALT yang paling tinggi diantara PE, PET dan kombinasi LDPE. Hal ini diarenakan permeabilitasnya terhadap udara cukup tinggi.

Analisis mutu briket arang dari limbah biomassa campuran kulit kopi dan tempurung kelapa dengan perekat tepung tapioka Bagus Setyawan; Rosiana Ulfa
Edubiotik : Jurnal Pendidikan, Biologi dan Terapan Vol 4 No 02 (2019): Edubiotik : Jurnal Pendidikan, Biologi dan Terapan
Publisher : Program Studi Pendidikan Biologi, Fakultas Pendidikan Ilmu Eksakta dan Keolahragaan, IKIP Budi Utomo Malang

Plantation wastes such as coffee skins and coconut shells in Indonesia have not been utilized optimally. Waste can be utilized for the manufacture of charcoal briquettes as an alternative fuel. The purpose of this study was to determine the quality of charcoal briquettes from biomass waste mixed with coffee skin and coconut shell with tapioca flour adhesive. This research is a type of laboratory experimental research. The study used a Completely Randomized Design (CRD) with 3 replications. Testing the quality of charcoal briquettes includes tests of water content, ash content, combustion rate, and heating value. The research data will be compared with the International charcoal briquette quality standards and the Indonesian National Standard (INS). The results showed that the water content and an ash content of the charcoal briquettes were still below the international charcoal briquette quality standards and INS. However, the heating value of this charcoal briquette is surpass the INS quality standard. The conclusion of the research is the quality of the charcoal briquettes from the waste of biomass of coffee husk and coconut shell with tapioca flour recorder in the aspects of water content and ash content is still below the international quality standard and SNI, but in the aspect of the heat value of the charcoal briquette the research results are above the SNI quality standard.

Karakteristik Kimia Roti Tawar Dengan Substitusi Tepung Labu Kuning Rosiana Ulfa; Lailianisa Wahyu Prasiwi
JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG) Vol. 1 No. 1 (2019): JURNAL JIPANG
Publisher : Program Studi Teknologi Hasil Pertanian Universitas PGRI Banyuwangi

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In this study, researchers used pumpkin flour as a substitute for making white bread. Pumpkin, which has a high carbohydrate, protein and Vitamin A content, so it is expected that its use in white bread can increase the nutritional value of the bread produced. The study was conducted using experimental research methods, which began by making a comparison of the concentration of different pumpkin flour on the bread loaves, namely 5%, 10% and 15%. Then the process of making white bread is carried out through two stages of fermentation and the roasting process. The results showed that 10% of the white bread which was treated with substitution of pumpkin flour showed the best results. The proximate test shows that the content of vitamin A from 10% substituted white bread flour is 0, 0805%. The protein content is 7.33% and fat content is 1.31%. These results indicate that the addition of pumpkin flour significantly increases the nutritional content of the bread produced.

ANALISA KANDUNGAN FORMALIN PADA PRODUK TAHU PUTIH DI KECAMATAN WONGSOREJO: Analysis of Formalin Content in White Tofu Products in Wongsorejo Ahmad Bilhaqqi Nazal, Rosiana Ulfa, Restiani Sih Harsanti
JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG) Vol. 4 No. 1 (2022): JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG )
Publisher : Program Studi Teknologi Hasil Pertanian Universitas PGRI Banyuwangi

Tofu is one source of protein from white soybeans by finely milling, boiling, and printing. The shelf life of tofu is very limited, under normal conditions (room temperature) the shelf life is on average 1-2 days, if more than this limit the taste of tofu will turn sour and give rise to a rotten aroma so it is not suitable for consumption. This makes foods such as tofu often added with chemicals or natural ingredients to make them last longer. One of the chemicals that is dangerous and often used is formalin, so there is a need for research on the content of formaldehyde in white tofu, especially in Wongsorejo District because white tofu is one of the foods that are often consumed by the community. This research was initiated by collecting tofu samples from four tofu factories in Wongsorejo District, namely Wongsorejo Village. The test was carried out qualitatively by using the Formalin Test Kit method. Based on the physical test and qualitative formalin test conducted on the four tofu samples taken from factories in the Districts of Wongsorejo, Sumberkencono, Bajulmati, and Sidodadi, it was found that all samples did not contain formalin.

PROSES PENYANGRAIAN BIJI KAKAO (Theobroma cacao L) PABRIK PAGERGUNUNG GLENMORE: Roasting Process of Cocoa Seeds (Theobroma Cacao L) in Pagergunung Factory at Glenmore Distric Febri Dwi Prasetyanto, Rosiana Ulfa, Restiani Sih Harsanti
JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG) Vol. 4 No. 1 (2022): JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG )
Publisher : Program Studi Teknologi Hasil Pertanian Universitas PGRI Banyuwangi

The roasting stage is one of the most important steps in the manufacture of cocoa powder. In the roasting process, a distinctive flavor and color are formed, besides that it will reduce the acid content in cacao, cell wall swelling is caused by protein hydrolysis and water absorption. However, the color and flavor formed still vary greatly depending on the length of the roasting process, temperature, and the tools used. The Field Work Practice (PKL) activities carried out aim to find out the cocoa processing process to become the final product. There are two types of cocoa produced at the Pagergunung factory, namely edel, and bulk types. The stages of cocoa processing carried out at the Pagergunung Factory include the stages of receiving, fermenting, drying, tempering, sorting, mixing, and packaging. One of the processes that determine the distinctive flavor and color of chocolate products is the roasting process. The roasting process carried out at the Pagergunung Glenmore Factory is carried out as much as 10 kg per roast at a temperature of 100°-120°C to make the texture of the cocoa beans more crunchy even though there is a weight loss of 1.5 kg. With this roasting method, the signature chocolate of the Glenmore Pager Mountain Factory is produced.

EFEK LAMA PENGERINGAN TERHADAP KADAR AIR GABAH DAN MUTU BERAS KETAN: Effect of Drying Time on Grain Moisture Content and Quality of Glutinous Rice Arfiati Ulfa Utami, Rosiana Ulfa
JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG) Vol. 4 No. 1 (2022): JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG )
Publisher : Program Studi Teknologi Hasil Pertanian Universitas PGRI Banyuwangi

Glutinous rice is one of many varieties of rice grown in Indonesia. Glutinous rice differs from other varieties due to the higher content of amylopectin. One stages of rice processing that determines the quality characteristics of the rice is drying process. This process can be carried out directly under the sun or under the shade on the drying floor. Otherwise drying process also can be carried out in silo’s by utilizing wind gust to reduce the moisture content or the grain. In this study, the grain was dried on a drying floor using a tarp as a base for about 3, 4, 5, 6 and 7 days. The results showed that the grain which was dried for 3 to 4 days had a moisture content of 14%, the longer the grain dried, the water content of the grain will increase about 1-2%. The quality of the grain treated with the variation in drying time, showed that the longer drying time, the lower of whole rice produced and the more broken rice produced. Drying process in 3-4 days shows the percentage of broken rice and very small broken rice is about 21-22% and 1.6 until 1%. While drying at 5-7 days show the percentage of broken rice and very small broken rice is 24-27% and 1.3 until 7.1.

ANALISIS KANDUNGAN PROTEIN DAN ORGANOLEPTIK TEMPE DENGAN MEDIA YANG BERBEDA: Analysis of Protein and Organoleptic Content of Tempeh with Different Media Supriyanto, Bagus Setyawan, Rosiana Ulfa
JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG) Vol. 4 No. 2 (2022): JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG)
Publisher : Program Studi Teknologi Hasil Pertanian Universitas PGRI Banyuwangi

Tempe is made from fermentation which generally uses soybeans. Soybean as a raw material for tempeh is a vegetable protein food that reaches 30.20% in a wet state and 34.90% in a dry state. The high consumption of tempeh by the Indonesian people encourages the tempe industry to innovate or look for soybean substitutes. The raw material in the form of imported soybeans causes dependence on imported soybeans to increase. The high price of imported soybeans is a major problem for the tempe industry and this problem is very dilemmatic because on the one hand the community still needs it. The results of the study indicate that the raw material for imported soybean tempeh can be substituted/replaced with beans as an alternative to reduce the number of Indonesian soybean imports. This study aims to determine the chemical characteristics of tempe and to determine the acceptability of tempe consumers with different media materials, the media used are soybeans, green beans, peanuts, and koro swords. The analytical method used in this study is a completely randomized design (CRD) consisting of 4 treatments and 4 replications so that a sample of 16 samples is obtained, with the materials used are soybeans, green beans, peanuts, sword beans (B1, B2, B3, B4). The results showed that the average protein content of green beans was 20.61%, soybeans 17.45%, koro swords 10.81%, and peanuts 9.97%. Meanwhile, the results of the organoleptic test in terms of color, aroma, taste, and texture of tempe from soybeans were still the most preferred tempe by the panelists.

PENGARUH SUBTITUSI TEPUN GGEMBILI (Dioscorea esculenta) TERHADAP KARAKTERISTIK COOKIES: The Effect of Ggembili Flour Substitution (Dioscorea Esculenta) on Cookies Characteristics Rifqi Mufarrochah Wardani; Arfiati Ulfa Utami; Rosiana Ulfa
JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG) Vol. 5 No. 1 (2023): JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG)
Publisher : Program Studi Teknologi Hasil Pertanian Universitas PGRI Banyuwangi

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Wheat is one of the ingredients of food products that must be imported from other countries. Efforts to reduce dependence on wheat flour from other countries are by finding non-wheat flour auxiliary materials as food-making ingredients. One option is to utilize local tubers such as gembili. Gembili contains fiber and bioactive compounds, so it can be made into gembili flour and can be applied to food products that are popular with both children and adults, namely cookies. This study aimed to determine the effect of gembili (Dioscorea esculenta) flour substitution on the quality of cookies. The method used in this study was a completely randomized design (CRD). Research data shows that making cookies using gembili flour with different comparisons has the highest hedonic test value at P2 with a ratio of wheat flour and gembili flour (100:50) in the parameters of taste, aroma, texture, and color, with an average value of 3.54. 3.42, 3.69, and 3.31. The results of the water content test showed that making cookies with different comparisons of gembili flour had the lowest value, namely 1.21 at P5 with a ratio of wheat flour and gembili flour (0:150). The results of the test for crude fiber content had the lowest value, namely 0.56 at P1 with a ratio of wheat flour and gembili flour (150:0).

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