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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.
Arjuna Subject : -
Articles 137 Documents
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PENGARUH LAMA STERILISASI TERHADAP MUTU SAYUR LEBUI KALENG: Effect Of Sterilization Time On Quality Of Pigeon Pea Soup Adella Putrinita; Baiq Rien Handayani; moegiratul amaro
Pro Food Vol. 8 No. 2 (2022): Pro Food (Jurnal Ilmu dan Teknologi Pangan )
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v8i2.280

Abstract

Sayur lebui or pigeon pea soup is a traditional Lombok that has been used plastic as a packaging. Plastic packaging has a weakness in the presence of monomers and small molecules that will migrate into food, making the shelf life relatively low with high microbial contamination. One technology that can be used to overcome this is canning technology. The most important process in canning is the sterilization process. This study aims to determine the effect of sterilization time on the quality of canned lebui vegetables. The method used in this study was an experimental method carried out in the laboratory. The design used in this study was a randomized block design (RBD) with a single factor experiment, namely the duration of sterilization with 6 treatments, namely 0 minute, 3 minutes, 6 minutes, 9 minutes, 12 minutes, 15 minutes. Analyzed using ANOVA with a significant level of 5% using Co-stat software. The difference data was tested using Honestly Significant Differences (HSD) Test. The prolonged sterilization treatment of pigeon pea soup had a significant effect on the pH value, antioxidant activity, color, organoleptic parameters of texture, color and appearance, but had no significant effect on the organoleptic parameters of aroma and taste. Based on chemical, physical and organoleptic parameters, sterilization time of 9 minutes is recommended to produce the best pigeon pea soup with an antioxidant activity value of 86.05%, a pH value of 5.03, an oHue value of 45.27 (red) and hedonic organoleptic quality and a score that is still acceptable.
STUDY ON CHEMICAL QUALITY AND INHIBITORY EFFICACY OF TRIGONA BEE (Tetragonula clypearis) HONEY FROM BREEDERS IN EAST LOMBOK DISTRICT AGAINST Pseudomonas aeruginosa IN VITRO: Study On Chemical Quality And Inhibitory Efficacy Of Trigona Bee (Tetragonula Clypearis) Honey From Breeders In East Lombok District Against Pseudomonas Aeruginosa Using In Vitro Analysis Solatul Hifzi Ulan Nasri; Sri Widyastuti; Mutia Devi Ariyana
Pro Food Vol. 9 No. 1 (2023): Pro Food (Jurnal Ilmu dan Teknologi Pangan )
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v9i1.289

Abstract

The chemical properties and antimicrobial activity of honey can be affected by geographic location. The aim of this study was to determine the chemical quality and inhibition activity of trigona honey bee (Tetragonulaclypearis) from Breeders in East Lombok District against Pseudomonas aeruginosa in vitro. This study was conducted using completely randomized design (CRD) with one factor, namely the location of the trigona beekeeping which consisted of 6 (six) locations, namely breeders Dames Damai, Bintang Rinjani, Sukarema, Bebidas, Banjar Sari and Geres.). Data were analyzed by analysis of variance (ANOVA) at a significance level of 5% using Co-Stat software. Significantly different data were tested with an Honestly Significant Difference (HSD). Data of phytochemical compounds (tanins and flavonoids) were analyzed using a descriptive method. The results showed that trigona honey had significantly different pH, water content, and reduced sugar content. The pH of trigona honey obtained from 6 farms in East Lombok Regency is in the general pH range of trigona honey, which ranges from 2.99 to 3.33. Meanwhile, the water content of trigona honey obtained from 6 farms in East Lombok Regency was very high, namely 27.98 - 41.01% (bb) with very low reducing sugar levels, which only ranged from 25.22 - 30.92%. However, the antimicrobial activity of trigona honey from 6 breeders in East Lombok showed the inhibition activity to Pseudomonas aeruginosa is relatively high that indicated by the formation of an inhibition zone due to the existence of flavonoid content in trigona honey as an antimicrobial agent.
FORTIFIKASI SARI DAUN KELOR UNTUK MENINGKATKAN MUTU JELLY DRINK DALUMAN : Fortification of Moringa Leaf Juice to Improve Quality of Daluman Jelly Drink Ana Juliana; Zainuri; Siska Cicilia
Pro Food Vol. 9 No. 1 (2023): Pro Food (Jurnal Ilmu dan Teknologi Pangan )
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v9i1.293

Abstract

Jelly drink is a drink made of fruit juice. In general, jelly drink is only a source of vitamins, minerals, fiber and sodium, while the content of other nutrients such as protein is still relatively low. The aim of this study was to discover the effect of fortification of moringa leaf juice on the quality of daluman jelly drink. This study used Completely Randomized Design (CRD) with a single factor, namely the fortification of moringa leaf juice which consisted of 6 treatments including 0%, 10%, 20%, 30%, 40% and 50%. Each treatment was repeated 3 times to obtain 18 experimental units. The jelly drink parameters tested were chemical quality (protein and vitamin C content), physical quality (color and texture) and organoleptic quality (color, aroma, texture and taste). Data were analyzed by the Anova using Co-stat Software at the 5% level and further tested using the Honest Significant Difference (HSD) test. The treatments significantly affected the protein and vitamin C content, lightness, texture, aroma and taste of daluman jelly drink. The treatment of 20% moringa leaf juice was recommended as the best treatment to improve quality of daluman jelly drink with a protein content of 7.44%; vitamin C content 87.82 mg/100g; lightness 19.85; oHue value 188,42; texture 0.30 (N), and the organoleptic properties were rather preferred by the panelists
THE EFFECT OF INSTANT BREAD YEAST AND CARRAGINAN CONCENTRATION ON THE QUALITY OF SORGUM FLOUR SUBSTITUTED BREAD: The Effect Of Instant Bread Yeast And Carraginan Concentration On The Quality Of Sorgum Flour Substituted Bread Baiq Candra Puspitasari; Sri Widyastuti; moegiratul amaro
Pro Food Vol. 9 No. 1 (2023): Pro Food (Jurnal Ilmu dan Teknologi Pangan )
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v9i1.296

Abstract

The aimed of this research was to know the effect of concentrations of instant bread yeast and carrageenan on the quality of sorghum flour-substituted white bread. Theresearch methode used was an experimental method with factorial Completely Randomized Design (CRD), consiting of concenttration of yeast (2%, 4%, and 6%) and Carrageenan (0%, 0.2%). Observational data were analyzed using analysis of variance with a level of 5% using Cos-Stat, if there significantly differen data a further test was carried out usinh Honest Significant Different (BSD) at the 5% level. Parameters observed included chemical quality (fiber content, ash content, and content), physical quality (swelling power, elasticity, and bread crumbs), and organoleptic quality (aroma, taste, texture, crust color, and crumb color). The results showed that yeast formulation with at 4% and carrageenan 0.2% was the best treatment in producing white bread with a moisture content of 23.72% (according to SNI), ash content of 1.9%, crude fiber content of 5.33%, 67.83% swelling power by reducing the size of the pores so as to create uniform bread pores, 84.44% elasticity with organoleptic crust color "light brown", aroma "slightly sour", taste "not sour", texture "a bit soft" and the crumb color "yellowish white" which was liked by the panelists. The best quality bread in this study was bread treatment R2K2 with the addition of instant bread yeast and carrageenan of 4% : 0,2%, based on the result of pysicalchemical, and organoleptic with the best results.
KUALITAS PRODUK CASCARA CELUP DENGAN PENAMBAHAN JAHE MERAH (Zingiber officinale var. Rubrum): Product Quality of Cascara Infusion with the Addition of Red Ginger (Zingiber officinale var. Rubrum) Indah Nalurita; Sony Suwasono; Nita Kuswardhani; Fuad Sauqi Isnain
Pro Food Vol. 9 No. 1 (2023): Pro Food (Jurnal Ilmu dan Teknologi Pangan )
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v9i1.300

Abstract

Cascara is a herbal beverage product derived from processed coffee skin waste. However, the acidic odor of cascara is not favored by consumers. To improve the quality of cascara, is to combine them with red ginger (Zingiber officinale var. Rubrum). Red ginger contains volatile components such as zingiberene and zingiberol, which provide a distinctive fresh aroma that can mask the sour odor of cascara. The purpose of this study was to determine the effect of different ratios of cascara and red ginger on the physical, chemical, organoleptic, and microbiological quality of tea bags containing cascara with added red ginger, in order to obtain the best formulation. This research was conducted using a randomized complete block design (RCBD) with four treatment ratios: T0 (100% cascara: 0% red ginger), T1 (90% cascara: 10% red ginger), T2 (80% cascara: 20% red ginger), T3 (70% cascara: 30% red ginger), and T4 (60% cascara: 40% red ginger). The different ratios of cascara and red ginger significantly influenced the physical, chemical, organoleptic, and microbiological properties of the tea bags containing cascara with added red ginger. The best formulation was obtained from treatment T3 (70% cascara: 30% red ginger), which had a color preference rating of 4.15, an aroma preference rating of 4.34, a taste preference rating of 4.17, an L* value of 32.377, a pH value of 5.05, a moisture content of 13.461%, a total phenol content of 21.105 mg GAE/g, an antioxidant activity of 68.115%, and a total microbe count of 3.36 × 103 CFU/ml.
PENAMBAHAN TEPUNG PORANG SEBAGAI ALTERNATIF PENGGANTI BAHAN PENGENYAL SINTETIS PADA PRODUK BAKSO IKAN KURISI: The addition of Porang Flour as an Alternative to Synthetic Gelling Agents in Kurisi Fish Balls Products Novia Rahayu; Meydia Kusuma Wardani; Agustono Prarudiyanto; Zainuri
Pro Food Vol. 9 No. 1 (2023): Pro Food (Jurnal Ilmu dan Teknologi Pangan )
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v9i1.310

Abstract

Meatballs are a popular processed food product made primarily from beef, enjoyed by individuals across various age groups. In addition to beef, fish meat can also be used as a raw material for meatballs. However, the conventional production of meatballs often involves the utilization of synthetic gelling agents that pose potential health risks to consumers. This study aimed to assess the chemical, physical, and organoleptic attributes of kurisi fish balls fortified with porang flour (Amorphophallus oncophillus) as a substitute for synthetic gelling agents..  The research method used was a Group Randomized Design (RAK) comprising six treatment groups with varying proportions of porang flour 0%, 1%, 2%, 3%, 4%, and 5%  with  3 replication. Analysis of variance (ANOVA) at a 5% significance level was conducted using Co-stat software to evaluate the data, followed by Polynomial Orthogonal tests to assess chemical and physical quality parameters. Organoleptic quality was evaluated using the Honestly Significant Difference test (BNJ). The findings indicated that the addition of porang flour significantly influenced water content, ash content, protein content, as well as chewiness, color, and texture assessed hedonically. However, taste and aroma were not significantly affected. Based on the results of chemical and organoleptic analysis, the best treatment of kurisi fish balls in this study was the addition of porang flour concentration by 3%, having water content (70.25%), ash content (1.54%), protein content (15.27%) and organoleptic favored by panelists.
A Puding Kedelai Porang Instan dengan fortifikasi tepung daun kelor Sebagai Pangan Fungsional Pencegah Stunting: Instant Porang Soy Puding with Fortification of Moringa Leaf Flour as a Functional Food to Prevent Stunting Rini Nofrida; Novia Rahayu; zainuri; Indra Kurniawan Saputra
Pro Food Vol. 9 No. 1 (2023): Pro Food (Jurnal Ilmu dan Teknologi Pangan )
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v9i1.320

Abstract

ABSTRAK Stunting adalah kondisi kronis kekurangan gizi yang disebabkan oleh asupan gizi yang kurang dalam waktu yang lama akibat pemberian makanan yang tidak sesuai dengan kebutuhan gizi. Tepung daun kelor dapat ditambahkan kedalam makanan selingan seperti puding untuk meningkatkan nilai gizi puding. Penelitian bertujuan untuk mengetahui pengaruh penambahan tepung daun kelor pada formulasi pembuatan bubuk puding kedelai porang instan sebagai bahan baku pembuatan puding kedelai porang terhadap penilaian secara organoleptic serta kandungan gizi dan % Angka Kecukupan Gizi (AKG) pada formula terbaik berdasarkan uji organoleptik. Penelitian menggunakan metode Rancangan Acak Lengkap (RAL) dengan 5 perlakuan penambahan tepung daun kelor, yaitu 0%, 1%, 2%, 3%, 4%, dan 5% dari jumlah tepung kedelai yang digunakan dengan 3 kali ualangan. Berdasarkan hasil uji organoleptik perlakuan terbaik adalah pada penambahan tepung daun kelor sebanyak 3% dengan kandungan nutrisi pada bubuk puding kedelai porang instan yaitu kadar air 6.7 %, protein 36.5%, dan kalsium 419,1 mg/100 g. Kandungan nutrisi pada puding kedelai porang adalah kadar air 87.4 %, protein 4.12 %, dan kalsium 33,03 mg/100 g, serta memenuhi 7.62 % kebutuhan kalsium dan 30,9 % kebutuhan protein harian anak usia 1-3 tahun dan 4.95% kebutuhan kalsium dan 24,72% kebutuhan protein harian anak usia 4-5 tahun Kata Kunci: Kelor, Porang, Puding, Stunting

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