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Pro Food
Published by Universitas Mataram
ISSN : 24431095     EISSN : 24433446     DOI : -
Core Subject : Agriculture,
Agriculture, Biological Sciences & Forestry
Pro Food adalah jurnal yang mempublikasikan hasil-hasil penelitian ilmiah di bidang ilmu dan teknologi pangan serta aplikasinya dalam industri pangan. Jurnal Pro Food terbit dua kali dalam setahun, yaitu bulan Mei dan November. The aims of this journal is to provide a venue for academicians, researchers and practitioners for publishing the original research articles.
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Articles 7 Documents
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Search results for , issue "Vol. 3 No. 2 (2017): Pro Food" : 7 Documents clear
PREVALENSI STATUS GIZI PADA SISWA-SISWI SMK N PRINGKUKU KABUPATEN PACITAN Novian Wely Asmoro; A.I. Niken Tari; Afriyanti .
Pro Food Vol. 3 No. 2 (2017): Pro Food
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (599.185 KB) | DOI: 10.29303/profood.v3i2.54

Abstract

School-aged teenagers, in particular, have a habit and the pattern of food consumption is often irregular and does not pay attention to the pattern of good and balanced consumption. The condition of unbalanced consumption patterns can affect individual nutritional status. Body mass index measurement (BMI) is related to the prevalence of nutritional status in students of SMK N Pringkuku Kab. Pacitan is used as a general description of nutritional conditions within the school environment. Nutrition status data obtained from the calculation of height and weight and then calculated body mass index (BMI), and data related to healthy habits and lifestyle obtained from the filling of questionnaires by respondents. The results showed that there were students with less nutritional status, normal nutritional status, more nutritional status, and obesity were 25.44%, 58.18% 10.91% and 5.45% respectively with the condition related to sex and general breakfast habits and the frequency of eating a day showed 72.09% of students behaved well, while 27.91% of students behaved eating is not good. Keywords: body mass index, consumption patterns, nutrition, students ABSTRAK Remaja usia sekolah khususnya memilikikebiasaan dan pola konsumsi makanan sering tidak teratur serta tidak memperhatikan pola konsumsi yang baik dan seimbang. Kondisi pola konsumsi yang tidak seimbang dapat berpengaruh pada status gizi individu. Pengukuran body mass index (BMI) terkait dengan prevalensi status gizi pada siswa SMK N Pringkuku Kab. Pacitan digunakan sebagai gambaran umum kondisi gizi dilingkungan sekolah. Data status gizi diperoleh dari perhitungan tinggi badan dan berat badan kemudian dilakukan perhitungan body mass index (BMI), dan data terkait kebiasaan-kebiasaan dan pola hidup sehat diperoleh dari pengisian kuisoner oleh responden. Hasil penelitian menunjukan terdapat siswa dengan status gizi kurang, status gizi normal, status gizi lebih dan obesitas berturut-turut sebanyak 25,44%, 58,18% 10,91% dan 5,45% dengan kondisi tersebut berhubungan dengan jenis kelamin serta secara umum kebiasaan sarapan pagi dan frekuensi makan dalam sehari menujukan 72,09% siswa berperilaku makan baik, sedangkan 27,91% siswa berperilaku makan tidak baik. Kata kunci : body mass index, gizi, pola konsumsi,siswa
PELAPISAN CHITOSAN MENUNDA PERUBAHAN FISIOLOGI DAN BIOKIMIA SERTA Zainuri .; Nurrachman .; Sri Widyastuti; Daldiri Uluwiyahi
Pro Food Vol. 3 No. 2 (2017): Pro Food
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v3i2.53

Abstract

Mango Cv. Gedong Gincu has very good market oppurtunity, but fresh fruit has short shelf life. This research aimed to study the role ofChitosan coating in delaying fruit physiological and biochemical changes and extending the shelf life of mango Cv. Gedong Gincu”. This research was carried out using experimental method with completely randomized design. There were 5 treatments including chitosan 0%, 5%, 10%, 15% and without coating. Assessment for respiration rate, stach content, total soluble solid, vitamin C, wáter content, and texture were carried out on day 0, 4 and 8 of storage. The data were analyses using Analysis ofvarience at 5% confidence level and when significant difference it was further analysed using honestly significance difference at 5% confidence level. The results indicated that chitosan coating resulted in significant difference on respiration rate, starch content, vitamin C, wáter content, texture, but did not affect significantly for the total soluble solid of mango Cv. Gedong Gincu. The physiological and biochemical changes in the fruit that treated with 5% chitosan were much slower compared to the control and chitosan 0% treated fruit. In general, fruit that treated with chitosan coating had longer shelf life (more than 8 days or about 2 weeks) than the control fruit which was only 1 week. Key words: Mango, physiological and biochemical changes, chitosan, shelf life ABSTRAK Mangga varietas varietas “Gedong Gincu” mempunyai peluang pasar yang sangat bagus, namun buah mangga segar memiliki daya simpan yang rendah. Penelitian ini bertujuan untuk mengkaji peran pelapisan dengan Chitosan dalam penundaaan perubahan fisiologi dan biokomia serta peningkatan daya simpan mangga “Gedong Gincu”.Penelitian ini dilakukan dengan metode experimental dengan Rancangan Acak Lengkap. Terdapat 5 perlakuan konsentrasi chitosan yaitu 0%, 5%, 10%, 15% dan tanpa perlakuan. Parameter yang diamati meliputi laju respirasi, kadar pati, total padatan terlarut (TPT), vitamin C, kadar air dan tekstur. Pengamatan parameter dilakukan pada hari ke-0, ke-4 dan hari ke-8 penyimpanan. Data hasil pengamatan dianalisis dengan analisis ragam pada taraf nyata 5%. Data dari perlakuan yang berbeda nyata diuji lanjut dengan uji Beda Nyata Jujur pada taraf nyata 5%.Hasil penelitian menunjukkan bahwa perlakuan pelapisan chitosan memberikan pengaruh yang berbeda nyata terhadap laju respirasi, kadar pati, vitamin C, kadar airdan tekstur buah mangga “Gedong Gincu”. Sebaliknya perlakuan chitosan tidak memberikan pengaruh yang berbeda nyata terhadap total padatan terlarut buah mangga Gedong Gincu. Laju perubahan fisiologi dan biokimia buah mangga varietas Gedong Gincu yang dilapisi dengan chitosan 15% lebih lambat dibandingkan dengan perlakuan chitosan 0%, 5%, 10% dan buah yang tidak diperlakukan. Secara umum buah mangga yang dilapisi dengan chitosan cenderung memiliki daya simpan yang lebih lama (lebih dari 8 hari atau sekitar 2 minggu)dibandingkan dengan buah mangga yang tidak dilapisi dengan chitosan yaitu hanya 1 minggu. Kata Kunci: Mangga, perubahan fisiologi dan biokimia, chitosan, daya simpan
ANALISIS KANDUNGAN GIZI PRODUK OLAHAN SAYUR LEBUI Agus Dwi Ananto
Pro Food Vol. 3 No. 2 (2017): Pro Food
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (342.722 KB) | DOI: 10.29303/profood.v3i2.52

Abstract

The high prevalence of malnutrition reflected low food security in West Nusa Tenggara Province. Nutritional, security, sociocultural, and diversification in the processing and utilization of food that has not been optimal to be the cause of it. Lebui [Glycine max (L.) Merril] as a typical vegetable processed product of Lombok island can be one of alternative of food reinforcement. This aims of this research was to determined the water content, ash and anthocyanin processed vegetable products in quantitative and sensory. Evaluation of nutritional content using proximate analysis while receiving aspect using favorite test. The results showed that water, ash, and anthocyanin levels in the samples were 11.366% w / w, 4.116% w / w, 46.757 mg / 100 g respectively while in the processed products had similar results with seeds with the decreasing trend of anthocyanin content . Preferably test shows organoleptically more vegetable variants more desirable from the aspects of taste, texture, and aroma. Processed vegetable products have higher nutritional content and are preferred by consumers so that it can be further developed as a diversificated of food products. Keywords: hedonic test, processed vegetable product, proximate analysis ABSTRAK Angka prevalensi gizi buruk yang tinggi merefleksikan rendahnya ketahanan pangan di Provinsi Nusa Tenggara Barat. Aspek gizi, keamanan, sosiokultural, diversifikasi dalam pengolahan dan pemanfaatan pangan yang belum optimal menjadi faktor penyebab hal tersebut. Lebui [Glycine max (L.) Merril] sebagai produk olahan sayur khas pulau Lombok dapat menjadi salahsatu alternatif penguatan pangan. Penelitian ini bertujuan untuk mengetahui kadar air, abu dan antosianin produk olahan sayur lebui secara kuantitatif dan sensoris. Evaluasi kandungan gizi menggunakan analisa proksimat sementara aspek penerimaan menggunakan uji kesukaan. Hasil penelitian menunjukkan kadar air, abu, dan antosianin pada sampel berturut-turut sebesar 11,366 %b/b, 4,116 %b/b, 46,757 mg/100 g sementara pada produk olahan memiliki hasil yang serupa dengan biji lebui disertai dengan trend penurunan kadar antosianin. Uji kesukaan menunjukkan secara organoleptik varian sayur lebui lebih diminati dari aspek rasa, tekstur, dan aroma. Produk olahan sayur lebui memiliki kandungan gizi yang cukup tinggi dan lebih disukai konsumen sehingga dapat dikembangkan lebih lanjut sebagai diversifikasi produk pangan. Kata kunci:analisa proksimat, produk olahan sayur lebui, uji kesukaan
PENGARUH KOMBINASI TEPUNG BEKATUL DAN TEPUNG MENIR C4 TERHADAP BEBERAPA KOMPONEN MUTU COOKIES Mira Idora; Agustono Prarudiyanto; Ahmad Alamsyah
Pro Food Vol. 3 No. 2 (2017): Pro Food
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (572.54 KB) | DOI: 10.29303/profood.v3i2.50

Abstract

The purpose of this research was to know the best combination of rice bran and grains of rice flour that cloud be seen from some quality components of cookies include moisture, protein and ash content, organoleptic quality such as flavour referring to National Indonesian Standard (SNI). This research use Compoletely Randomized Block Design, consist of six treatments (100% wheat flour, 30% rice bran: 70% grains of rice flour, 40% rice bran: 60% grains of rice flour, 50% rice bran: 50% grains of rice flour, 60% rice bran: 40% grains of rice flour, 70% rice bran: 30% grains of rice flour) with three replications. The data were analyzed using Analysis of Variance diversity at 5% significance level using Co-Stat Software and tested further using Orthogonal Polynomials test if there was real difference. The results showed that the proportion of rice bran and grain of rice flour had significant effect on taste, aroma, texture and color (hedonic and scoring), protein and ash content, but not significantly different to moisture of cookies. The results of this study also showed that the proportion of white rice brain and grains of rice flour which produced cookies with the best quality in accordance with SNI quality requirements was the treatment of 30% rice bran: 70% grains of rice flour (4.8008% moisture, 6.0461% protein content and 1.9274% ash content, with flavor, aroma, texture and color which was very favored by the panelists where cookies with yellowish brown color and slightly crunchy texture). Keywords:cookies, grains of rice flour, rice bran flour, white rice. ABSTRAK Tujuan penelitian ini yaitu untuk mengetahui kombinasi terbaik dari tepung bekatul dan tepung menirterbaik dilihat dari beberapa komponen mutu cookies meliputi kadarair, kadar protein, kadar abu dan mutu organoleptik seperti bau, rasa, aroma dan tekstur yang mengacu pada Standar Nasional Indonesia (SNI). Penelitian ini menggunakan Rancangan Acak Kelompok (RAK), terdiri dari enam perlakuan (Tepung terigu 100%, Tepung Bekatul 30%: Tepung Menir 70%, Tepung Bekatul 40% : Tepung Menir 60%, Tepung Bekatul 50% : Tepung Menir 50%, Tepung Bekatul 60% : Tepung Menir 40% dan Tepung Bekatul 70%: Tepung Menir 30%) dengan tiga kali ulangan. Data hasil penelitian dianalisis menggunakan analisis keragaman ANOVA (Analysis of Variance) pada taraf 5% menggunakan Software Co-Stat dan diuji lanjut menggunakan uji lanjut Polinomial Ortogonal jika terdapat beda nyata. Hasil penelitian menunjukkan bahwa proporsi tepung bekatul dan tepung menir memberikan pengaruh yang berbeda nyata terhadap parameter rasa, aroma, tektur dan warna (Hedonic dan Scoring), kadar protein dan kadar abu, namun tidak berbeda nyata terhadap kadar air cookies. Hasil penelitian ini juga menunjukkan bahwa proporsi tepung bekatul dan tepung menir yang menghasilkan cookies dengan mutu terbaik yang sesuai dengan syarat mutu SNI adalah perlakuan tepung bekatul 30% : tepung menir 70% (kadar air 4,8008%, kadar protein 6,0461% dan kadar abu 1,9274%, dengan rasa, aroma, tektur dan warna sangat disukai panelis dimana cookies berwarnacokelat kekuningan dan tekstur agak renyah). Kata kunci:beras putih, cookies, tepung bekatul, tepung menir
KETOKSIKAN AKUT ORAL ZAT PEWARNA MAKANAN DAUN JATI (Tectona grandis L. f.) PADA TIKUS WISTAR Candra Dwipayana Hamdin; Dheni Cahyo; Dandiko Galanova
Pro Food Vol. 3 No. 2 (2017): Pro Food
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (442.846 KB) | DOI: 10.29303/profood.v3i2.56

Abstract

Jati leaf becomes one of the alternative natural food coloring in some food producers. A research is needed to determine the potential of acute ketoxicity (LD50) and determine the clinical symptoms that arise also to see the groos patologi of organs resulting from single oral dosage of jati leaf extract. This research was conducted with complete randomized design using OECD 423 method. The test animal used was Wistar strain female rats. In this study, the test animals were divided into 2 groups, namely the control and treatment groups, each consisting of 3 test animals. Control group given Na CMC 0.5% and treatment group given jati leaf extract with a single dose of 2000 and 5000 mg/kg bw. Dosage starts from 2000 mg/kg bw, then increased to 5000 mg / kg bw in different rat. Observations were made for 14 days because single dose administration did not cause death. Test animals were sacrificed for gross observation of the vital organ pathologies (liver, kidney, heart, stomach, spleen, and small intestine). The results showed the potential toxicity (LD50) jati leaf extract using Wistar female rat test animal included in V category (not classified). The dosage of 2000 mg/kg bw did not show any change in behavior, the dosage of 5000 mg/kg bw gave clinical symptom on the central and somatomotor nerves in the form of increased aggressiveness and vocalization and gastrointestinal disturbances in the form of singultus in the test animals. Keywords: Acute toxicity (LD50), gross pathology, histopathology, jati leaf extract (Tectona grandis L. f.), OECD 423. ABSTRAK Daun jati menjadi salah satu alternatif pewarna alami makanan pada sebagian produsen makanan. Perlu dilakukan penelitian untuk menentukan potensi ketoksikan akut (LD50) untuk mengetahui gejala-gejala klinik yang timbul dan melihat gambaran gross patologi organ akibat pemberian oral dosis tunggal ekstrak daun jati. Penelitian ini dilakukan dengan rancangan acak lengkap pola searah menggunakan metode OECD 423. Hewan uji yang digunakan adalah tikus betina galur Wistar. Pada penelitian ini, hewan uji dibagi menjadi 2 kelompok, yaitu kelompok kontrol dan perlakuan yang masing-masing terdiri dari 3 hewan uji. Kelompok kontrol dipejani Na CMC 0,5% dan kelompok perlakuan dipejani ekstrak daun jati dengan dosis tunggal 2000 dan 5000 mg/kg BB. Dosis pemejanan dimulai dari 2000 mg/kg BB, kemudian dinaikkan menjadi 5000 mg/kg BB pada tikus yang berbeda. Pengamatan dilakukan selama 14 hari karena pemejanan dosis tunggal tidak menyebabkan kematian. Hewan uji dikorbankan untuk pengamatan gross patologi organ vitalnya (hati, ginjal, jantung, lambung, limpa, dan usus halus). Hasil penelitian menunjukkan potensi ketoksikan (LD50) ekstrak daun jati menggunakan hewan uji tikus betina galur Wistar termasuk dalam kategori V (tidak terklasifikasikan). Pemejanan dosis 2000 mg/kg BB tidak menunjukkan perubahan tingkah laku, pada pemejanan dosis 5000 mg/kg BB memberikan gejala klinis pada saraf pusat dan somatomotor berupa peningkatan agresifitas dan vokalisasi serta gangguan pada saluran cerna berupa singultus pada hewan uji. Keywords: ekstrak daun jati (Tectona grandis L. f.), gross patologi, histopatologi, OECD 423, toksisitas akut (LD50)
The Glycemic Index and Organoleptic Test of Pekawai (Durio kutejensis) Chips O. A. Lestari; S. Purwayantie
Pro Food Vol. 3 No. 2 (2017): Pro Food
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (425.43 KB) | DOI: 10.29303/profood.v3i2.55

Abstract

Pekawai fruit (Durio kutejensis) is one of the durian species that grows wild in the forests of West Kalimantan. It is known by its yellow-golden orange flesh color. It does not have an unpleasant smell and has non sticky flesh, which makes it attractive and has potential to be healthy snacks such as fruit chips. This research was conducted to find out consumer preference by doing organoleptic and glicemic index test. The glycemic index test has been done by 10 volunteers and organoleptic test conducted using scoring and hedonic methods with 35 panelists. Data analyzed with descriptive method. The results showed that pekawai chips has low glycemic index (12) and were liked by the panelists. The results showed that pekawai fruit, the exotic local fruit from West Kalimantan has big potential to be developed as a snack, which has high economic value and safe to be consumed by diabetics. Keywords: glycemic index, pekawai, fruit, chips
Kajian Agronomis dan Kualitas Tepung Berbahan Ubi Kayu Lokal Lucky Hartanti; Anang Syamsunihar; Ketut Anom Wijaya
Pro Food Vol. 3 No. 2 (2017): Pro Food
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (623.718 KB) | DOI: 10.29303/profood.v3i2.57

Abstract

Cassava flour has a good potential to substitute wheat flour for various food products and have a good opportunity to developed. The farmers prefer to cultivate local types of cassava compared to superior varieties national. Fresh cassavas contain cyanide acid (HCN), which is harmful to health. Knowledge and skills in processing of cassava is needed to produce fresh cassava become safety product. The aimed of this research was to conducted to: 1) Examine the agronomic potential of local cassava as raw material for cassava flour industry , 2) Study quality cassava flour produced from three different types of local cassava. Cassava used in this study was a local type i.e.: “ketan”, “Pb”, “Sambung”. The method of processing cassava flour was dried cassava method “gaplek”, wet method “tapioka fermentation method “mocaf”. In general all types of local cassava had a good agronomic potential and safe to be processed into cassava flour. Mocaf from “Pb” type gave the best result. The best tapioca was produced from “ketan” type of cassava. Key Words: Cassava Flour, HCN, Local Types of Cassava ABSTRAK Tepung ubi kayu mampu menggantikan tepung terigu untuk berbagai produk pangan dan berpeluang bagus untuk dikembangkan. Petani lebih suka membudidayakan ubi kayu jenis lokal dibandingkan dengan varietas unggul nasional. Ubi kayu segar mengandung HCN yang berbahaya bagi kesehatan. Diperlukan teknik yang baik untuk mengolah ubi kayu menjadi produk yang aman dikonsumsi oleh masyarakat. Tujuan penelitian ini adalah: 1) Mengkaji potensi agronomis ubi kayu jenis lokal sebagai bahan baku industri tepung ubi kayu.2) Mengkaji kualitas tepung ubi kayu yang dihasilkandari tiga jenis ubi kayu lokal yang berbeda Ubi kayu yang dipakai dalam penelitian adalah ubi kayu lokal jenis ketan, Pb dan ubi sambung. Metode pengolahan tepung ubi kayu yang dilakukan adalah metode kering gaplek, metode basah tapioca dan metode fermentasi mocaf. Secara umum semua ubi kayu jenis lokal berpotensi agronomis dan aman untuk diolah menjadi tepung ubi kayu. Mocaf dari ubi jenis Pb memberikan hasil terbaik. Tapioka terbaik dihasilkan dari ubi kayu jenis ketan. Kata Kunci :HCN, Tepung ubi kayu, Ubi kayu lokal

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