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All Journal Jurnal Pangan dan Gizi Jurnal Ilmu Pangan dan Hasil Pertanian GOVERNABILITAS (Jurnal Ilmu Pemerintahan Semesta) MAHATANI: Jurnal Agribisnis (Agribusiness and Agricultural Economics Journal) JAGROS : Jurnal Agroteknologi dan Sains (Journal of Agrotechnology Science) JANHUS: Jurnal Ilmu Peternakan Journal of Animal Husbandry Science Jurnal Abdimas Dosma (JAD) Composite: Jurnal Ilmu Pertanian
Ati Atul Quddus
Universitas Koperasi Indonesia
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Engineering Environmental Science Immunology & microbiology Languange, Linguistic, Communication & Media Public Health Social Sciences Veterinary Other

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Journal : Jurnal Pangan dan Gizi

 1 
Karakteristik Fisikokimia dan Organoleptik Selai Lembar Buah Kesemek Dengan Perbedaan Konsentrasi Pektin Yudha wisnu darmawan; Ati atul quddus; Atia firzriani
Jurnal Pangan dan Gizi Vol 14, No 1 (2024): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.14.1.2024.23-33

Abstract

Persimmon fruit is a source of nutrients that are beneficial for the body's health and energy. However, because its use is not optimal, this fruit is susceptible to damage and rot, causing prices to fall and lack of market appeal. However, the pectin content in persimmons is not sufficient for making sheet jam, so it is necessary to add pectin. This research aimed to evaluate the effect of different pectin concentrations on the chemical and organoleptic characteristics of persimmon jam, as well as determine the best pectin concentration. This research used a Completely Randomized Design (CRD) method with four single treatments, namely the addition of pectin with a concentration of T0 (0%), the concentration of T0 (0%), T1 (0.5%), T2 (1.0%), T3 (1.5%). The results showed that the addition of different concentrations of pectin significantly influenced the value of vitamin C, water content, antioxidants, total soluble solids, as well as organoleptic attributes of texture and overall persimmon sheet jam. However, there was no significant effect on the organoleptic attributes of taste, aroma and colour. The best pectin concentration for persimmon sheet jam is the T3 treatment (1.5% pectin), which has the following characteristics: water content 36.13%, Vitamin C 3.10 mg/100 grams, antioxidant activity (IC50) 93 .70 ppm, total dissolved solids 66.1˚Brix, and organoleptic assessments for taste, aroma, colour, texture and overall attributes were 2.52, 2.24, 2.60, 2.88 and respectively.
Karakteristik Kimia Dan Organoleptik Set Yogurt Dengan Penambahan Tepung Daun Kelor (Moringa Oleifera) Aliefa bintan karamy; Ati atul quddus; Robi tubagus
Jurnal Pangan dan Gizi Vol 14, No 1 (2024): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.14.1.2024.12-22

Abstract

Moringa leaf flour is rich in nutrients such as protein and calcium, which are beneficial for individuals with stunting and help enhance food product diversification. A study involving the addition of Moringa Oleifera leaf flour to yoghurt aims to assess its impact on chemical and organoleptic characteristics. The experiment utilized a Completely Randomized Design with three levels of Moringa leaf flour addition: 1% (P1), 2% (P2), and 3% (P3). The results indicate that the addition of Moringa leaf flour significantly affects ash content, lactic acid, protein, fat, and calcium levels in yoghurt. Furthermore, this addition also significantly influences taste but not aroma, texture, colour, or overall product perception
Co-Authors Aliefa Bintan Karamy Atia firzriani Atia Fizriani Enur Janah Happy Nurdiana Tatubeket Hari Hariadi Hari Hariadi Hari Hariadi Hopipah Ainatul Munawar Ahmad Rachmat Adiputra Rijel Samaloisa Rizky Faisal M Hanafi Robi tubagus Ropiq Nurul Hayat Sherina Melianti Tia Nuraeni Triana Ulfah Vela Rostwentivaivi Yudha wisnu darmawan Yuliani Fitriyani