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All Journal JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG)
Imamatul Karimah
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Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Decision Sciences, Operations Research & Management Energy Industrial & Manufacturing Engineering

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Analisa Penambahan Puree Buah NagaMerah (Hylocereus Polyrhizus) Terhadap Sifat Fisik dan Kimia Pada Produk Mie Basah Di Kabupaten Banyuwangi Tahun 2016 Nanang Waludi; Imamatul Karimah; Mislan Mislan
JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG) Vol. 1 No. 1 (2019): JURNAL JIPANG
Publisher : Program Studi Teknologi Hasil Pertanian Universitas PGRI Banyuwangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (616.707 KB) | DOI: 10.36526/jipang.v1i1.401

Abstract

Banyuwangi geographically is the prosperous area and have a big potential fordevelopment increasing of agriculture product. Red dragonfruit ( HylocereusPolyrhizus) isone of superior comodity that is developed in Banyuwangi. Reddragonfruit contains 0,53 gof protein, 11,50 g of carbohydrate, 0,9 g of fiber, 0,139 g acid, Vitamin C and 9,4 mgbetakarotain, 134,50 mg calcium, 8,7 mg phosporus, 60,40 mg magnesium, and 90,20%water. The purpose of the research is to detect elongate value, standard of Vitamin C andnoodles fiber with increasing the puree of red dragonfruit. Method that is used to thisresearch is T-test. The result of this research got to shoe that puree concentration ofreddragonfruit within production of wet noodles is 15 %. The best elongate value to K1 andK3 treatment. Increasing puree of red dragonfruit is very significant e ffect to elongatevalue of noodles that be produced. In the K1 treatment value of elongate is 50% and K3 is57,3 %. Increasing puree of red dragonfruit is very significant effect to standard of VitaminC. In the wet noodles that be produced, the result that got sample of K1 is very highlysignificant with K3. Standard of Vitamin C in the sample of K1 is 7,45 mg/g and K3 is 21,72mg/g. Increasing puree of red dragonfruit is very significant to standard of noodles fiberthat be produced. The result that got is sample of K1 is very highly significant with K3.Standard of fiber in the K1 is 0,12% and K3 is 0,26%.
Pengaruh Umur Panen dan Metode Pengeringan terhadap Karakteristik Fisikokimia Tepung Labu Kuning (Cucurbita moschata L.) Varietas Kusuma di Banyuwangi Tahun 2016 Anang Budianto; Imamatul Karimah; Mislan Mislan
JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG) Vol. 1 No. 1 (2019): JURNAL JIPANG
Publisher : Program Studi Teknologi Hasil Pertanian Universitas PGRI Banyuwangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (684.543 KB)

Abstract

Yellow squash or pumpkin known by other names is the fruit of a creeper that belong to the Class dicotyledone and Family Cucurbitaceae. Fruit pumpkin (Cucurbita moschataL.) consisting of 81% pulp, peel 12.55%, 6.45% seeds and nets. Pumpkin contains important compounds are carotenoids as resourch of vitamin A and antioxidants essential to maintain a healthy body. Flouring is one technology that can be applied to the pumpkin into semi-finished products. In the preliminary research conducted trial and error to pumpkin flour- making procedures. The process of making flour pumpkin includes stripping, weighing, washing, slicing, soaking in acid solution, blanching, the arrangement in a baking dish, drying, comminution and sifting and analysis of physicochemical properties (viscosity, water absorption, power development, yield, moisture content, and amylose). The treatment is given in this study is a combination of harvesting pumpkins (U) with a drying method (P). Data were analyzed using ANOVA and Duncan at 5% level. Results of the analysis showed significantly different yield on the age factor. The highest yield was obtained in treatment U3P1 by 6.433%. Pumpkin harvesting 90 HST (day after crop) obtain the highest yield. Flower power flour U1P1 highest in treatment amounted to 12.98 ml / g and sun drying factors affect the value of flower power. The Pumpkin flour of amylose content of 18.350% on U1P1treatment.Treatment of harvesting and drying methods showed a significant effect on the physicochemical pumpkin flour produced. The overall result to get flour pumpkin can optimally use the pumpkin age 90 HST and dryer sunlight.
Co-Authors Anang Budianto Mislan Nanang Waludi