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Jurnal Pengolahan Pangan
Published by Universitas Alkhairaat
ISSN : 25275631     EISSN : 26216973     DOI : -
Core Subject : Agriculture,
Agriculture, Biological Sciences & Forestry
Jurnal Pengolahan Pangan merupakan media publikasi karya ilmiah yang diterbitkan oleh Fakultas Pertanian Universitas Alkhairaat Palu. Jurnal ini diterbitkan dalam rangka untuk mempromosikan dan menyebarluaskan pengetahuan dan teknologi yang berhubungan dengan pengolahan pangan terutama hasil pertanian, perikanan dan peternakan. Jurnal Pengolahan Pangan terbit dua edisi dalam satu tahun yaitu bulan Juni dan Desember
Arjuna Subject : -
Articles 56 Documents
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KARAKTERISTIK FISIK, KIMIA DAN ORGANOLEPTIK SELAI PADA BERBAGAI RASIO BUAH NAGA MERAH (Hylocereus polyrhizus Britt and Rose) - GULA PASIR Huriah Huriah; Nur Alam; Abd Hamid Noer
Jurnal Pengolahan Pangan Vol 4 No 1 (2019)
Publisher : Fakultas Pertanian Universitas Alkhairaat Palu

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (163.338 KB) | DOI: 10.31970/pangan.v4i1.19

Abstract

The high water content in dragon fruit causes the fruit to be easily damaged, therefore it needs to be processed to reduce the amount of loss, including making it into jam. In addition, processing dragon fruit into various processed products also aims to overcome the problem of excess production when the harvest season arrives. The aim of this research was to obtain the ratio of dragon-sugar fruit which gave the best influence on the physical, chemical and organoleptic characteristics of jam. The study used a completely randomized design (CRD) for the analysis of physical parameters of jam (softness) and chemical jam (water content, total dissolved solids, anthocyanin and vitamin C levels). Randomized Group Design (RBD) for analysis of organoleptic test parameters (color, texture, taste and preference). As a treatment, it is the ratio of dragon-sugar, which consists of five levels of treatment, namely P1 = dragon fruit 450 g: granulated sugar 550 g, P2 = dragon fruit 500 g: granulated sugar 500 g, P3 = dragon fruit 550 g: sugar 450 g, P4 = dragon fruit 600 g: granulated sugar 400 g, P5 = dragon fruit 650 g: granulated sugar 350 g. Each treatment was repeated 3 times so that there were 15 experimental units. The data obtained were analyzed using F test 0.01 and 0.05. If the treatment has a significant or very real effect, then proceed with the BNJ test at tararf 0.01 and 0.05. The results showed that treatment P4 (600: 400 b / b dragon-sugar ratio) gave the best influence on the physical, chemical and organoleptic characteristics of dragon fruit jam. This treatment can reduce the use of sugar by 15 percent from the standard use of sugar in making jam.
KOMBINASI TEPUNG TERIGU DAN TEPUNG TAPIOKA TERHADAP DAYA KEMBANG DAN SIFAT ORGANOLEPTIK KERUPUK TERUBUK (Saccharum edule Hasskarl) Ramadhani Chaniago; Darni Lamusu; Lutfi Samaduri
Jurnal Pengolahan Pangan Vol 4 No 1 (2019)
Publisher : Fakultas Pertanian Universitas Alkhairaat Palu

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (176.726 KB) | DOI: 10.31970/pangan.v4i1.20

Abstract

Terubuk processing techniques are still simple, such as processed into vegetables. Therefore, it is necessary to diversify food, namely making crackers in powder. Crackers are a type of small food that undergoes volume development forming a product that is porous and has a low density during the frying process. This study aims to determine the growth and organoleptic properties of crackers made from powder (Saccharum edule Hasskarl). this study was designed using a Completely Randomized Design (CRD) arranged with 1 factor, namely: A1 = 100 gram wheat flour + 200 gram tapioca flour + 100 gram flour; A2 = 150 gram wheat flour + 100 gram tapioca flour + 150 gram powder; A3 = 100 gram flour + 150 gram tapioca flour + 100 gram powder. Based on the organoleptic test results showed that: The best flower power is shown in treatment A1 (100 gram wheat flour + 200 gram tapioca flour + 100 gram flour) which is 75.58%. The panelist's assessment or organoleptic test of the combination of wheat flour, tapioca tapung and terubuk gave no significant effect on color, taste and texture and gave a real influence on the aroma of crackers made in powder. The best treatment based on the panelist's assessment is treatment (A2) Wheat flour 150 grams + Tapioca flour 100 grams + Powdered 150 grams. Where these crackers have a color value of 3.75 rounded to 4 (likes); the aroma value of 3.93 is rounded to 4 (likes); the flavor value of 3.57 is rounded to 4 (likes) and the texture value is 3.75 (likes).
KONSENTRASI ABU SEKAM PADI TERHADAP KUALITAS MINYAK KOPRA Irwan Irwan; Nur Alam; Asrawaty Asrawaty
Jurnal Pengolahan Pangan Vol 4 No 1 (2019)
Publisher : Fakultas Pertanian Universitas Alkhairaat Palu

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (174.813 KB) | DOI: 10.31970/pangan.v4i1.21

Abstract

This study aims to determine the effect of the concentration of the use of rice husk ash on the quality of copra oil and obtain the concentration of rice husk ash which has the best influence on the quality of copra oil. This research was carried out in the laboratory of Agro-Industry Faculty of Agriculture, University of Tadulako Palu. This study uses a Completely Randomized Design (CRD). The treatment that was tried was rice husk ash consisting of 6 concentration levels namely 0, 5, 10, 15, 20 and 25% (v / v). Each treatment was repeated 3 times so that there were 18 observation units. The parameters observed were oil recovery, water content, free fatty acid content and degree of oil clarity. The data obtained were analyzed by variance, when showing the effect continued with the BNJ test at the level of 5%. The results showed that the treatment of rice husk ash concentration had a very significant effect on recovery, moisture content, free fatty acid content and clarity of copra oil. the concentration of rice husk ash concentration of 20% gives a better influence on the quality of copra oil.
PENGARUH PENAMBAHAN TEPUNG BUAH MANGROV PEDADA (Sonneratia caseolaris) PADA MUTU DODOL KETAN Nurfadilah Nurfadilah
Jurnal Pengolahan Pangan Vol 4 No 1 (2019)
Publisher : Fakultas Pertanian Universitas Alkhairaat Palu

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (162.715 KB) | DOI: 10.31970/pangan.v4i1.22

Abstract

Mangroves are plants that live on the shores of the coast with various types of mangroves, but the mangroves used in the study are pedada, European communities know him with designation Sonneratia caseolaris . Mangrove ecosystems have benefits economical that is results wood and notwood for example brackish water cultivation, ponds shrimp, tour a and others. Benefits ecological is in the form of protection for the ecosystem mainlandand the ocean, that is could to be anchoring abrasion or erosion wave or wind tight. Mangroves have value economical important because have rightdungan high arbohydrates. Research this aiming for knowing level substitution flour sticky rice and which produces mangrove mangrove flour dodol with organoleptic high quality . This study used a Randomized Block Design (RBD) with 5 treatments. From the results whole test organoleptic above assessed by penelis from level fondness color, aroma, taste, texture, and fondness whole showing that penelis more like level 10% substitution with use 20 grams of mangrove flour and 180 grams of flour sticky rice.
SUBTITUSI TEPUNG TERIGU DENGAN TEPUNG UBI BANGGAI (Dioscorea spp) TERHADAP MUTU ORGANOLEPTIK BISKUIT Fitriani Basrin; Tomotius Babe
Jurnal Pengolahan Pangan Vol 4 No 1 (2019)
Publisher : Fakultas Pertanian Universitas Alkhairaat Palu

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (133.306 KB) | DOI: 10.31970/pangan.v4i1.23

Abstract

This study aims to determine the effect of substitution of wheat flour with proud cassava flour (dioscorea spp) on organoleptic quality of biscuits. The treatment design in the substitution study of wheat flour with proud yam flour (dioscorea spp) on the quality of organoleptic biscuits is: P0 (400 grams wheat of flour), P1 (100 grams of Banggai yam flour + 300 grams of wheat flour), P2 (200 grams of Banggai yam flour + 200 grams of wheat flour), P3 (300 grams of Banggai yam flour + 100 grams of wheat flour), and P4 (400 grams of Banggai yam flour). The experimental design used was Randomized Block Design (CRD) with 5 treatments and 4 replications. The organoleptic test results that included the most preferred taste, color, texture, and aroma were P1 biscuits (100 grams of Banggai yam flour + 300 grams of wheat flour) with an average value of 5.02 (rather like), color 4.56 (normal / neutral) , texture 4.86 (normal / neutral), and aroma 4.57 (normal / neutral).
PENGARUH PENGGUNAAN TEPUNG KUNYIT ( Curcuma domestica Val.) DAN LAMA PENYIMPANAN TERHADAP KUALITAS SOSIS IKAN TENGGIRI (Scomberomorus sp) Syaifuddin
Jurnal Pengolahan Pangan Vol 4 No 2 (2019)
Publisher : Fakultas Pertanian Universitas Alkhairaat Palu

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (613.352 KB) | DOI: 10.31970/pangan.v4i2.25

Abstract

This study aims to determine the effect of giving levels of turmeric flour and storage time on microbiological quality, sensory quality and chemical quality of mackerel fish sausages. The method used in this research is descriptive research used to observe the total number of bacterial colonies and molds, while experimental research using Factorial randomized block design (RBD) for analyzing sensory tests. Completely Randomized Design (CRD) factorial pattern for analyzing water content and pH tests. The results showed the administration of turmeric flour can inhibit bacteria and mold for 12 hours. Sensory testing showed an interaction between the level of turmeric flour treatment and storage time. Chemical testing shows the storage time can cause fluctuations in water content. The pH test shows the level of turmeric flour can increase the pH value, and the pH value will decrease during storage. The conclusion of the study is that the level of turmeric flour and storage time affect the quality of sausage microbes. The interaction between the level of turmeric flour and the length of storage has an influence on the taste and texture of fish sausages during storage by inhibiting the growth of microbes so as to maintain quality degradation. levels of turmeric flour and storage duration affect the chemical quality of sausages
PENGARUH WAKTU EKSTRAKSI TERHADAP TOTAL FENOLAT DAN NILAI IC50 DARI EKSTRAKSI KULIT BUAH NAGA MERAH (Hylocereus polyrhizus) Amalia Noviyanty; Chitra Anggriani Salingkat; Syamsiar
Jurnal Pengolahan Pangan Vol 4 No 2 (2019)
Publisher : Fakultas Pertanian Universitas Alkhairaat Palu

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (287.723 KB) | DOI: 10.31970/pangan.v4i2.26

Abstract

The skin of the red dragon fruit is a waste that is still very rarely used. While the percentage of red dragon fruit skin is 30% to 35% of the weight of the fruit. Dragon fruit peels still contain quite high antioxidant compounds, antioxidant compounds can fight oxidation in the body. Utilization is done on the skin of dragon fruit, one of which is to extract it so that it can be used as a basis for a variety of functional foods that will benefit health. The study aims to determine the effect of extraction time on total phenolics and antioxidant activity (IC50 values) on red dragon fruit peel extracts and also obtain the optimum extraction time to get the highest or best total phenol and IC50 values. Extraction time used consists of 3 levels, namely 24 hours (1 day), 48 hours (2 days) and 72 hours (3 days). The data obtained were analyzed using the Completely Randomized Design which was applied to the observation of total phenolics and IC50 values, if the treatment had a very significant or real effect followed by continued BNJ testing at 1% or 5% level. The results showed that the extraction time had a very significant effect on the total phenolics and IC50 values ​​of dragon fruit peel extract and the extraction time of 3 hours gave the highest or best total phenolics and IC50 values ​​of 78.78 ppm and 115.90 ppm.
PENGARUH KONSENTRASI DAN SUHU LARUTAN OSMOTIK TERHADAP PENYUSUTAN VOLUME, KEKERASAN DAN WARNA PADA BUAH NAGA Spetriani; Siti Fathurahmi
Jurnal Pengolahan Pangan Vol 4 No 2 (2019)
Publisher : Fakultas Pertanian Universitas Alkhairaat Palu

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (492.069 KB) | DOI: 10.31970/pangan.v4i2.27

Abstract

Osmotic dehydration is one of the methods in making of intermediate moisture food. Osmotic dehydration is done by immersing the material in a osmotic solution in the form of a sugar solution. The purpose of this research is to investigate the effect of concentration and temperature of osmotic solution on volume shrinkage, hardness and color change during the process of osmotic dehydration of dragon fruit.Dragon fruit has been immersed in osmotic solution with varying concentrations of 30 oBrix, 50 oBrix, and 70 oBrix and a solution temperature of 30 oC, 40 oC, and 50 oC. The average value of the largest to the smallest volume shrinkage in succession is in the treatment of 70 oBrix, 50 oBrix, and 30 oBrix. The lowest level of material hardness during osmotic dehydration is found in the treatment of 70 oBrix and 50 oC (B3T3). The CIELAB diagram values ​​show that the average color of the material for all treatments is in the purple-red color column. Based on anova test, the difference in concentration and temperature of the solution did not have a significant effect on the discoloration of dragon fruit after osmotic dehydration.
ASPEK TEKNIK DAN KELAYAKAN USAHA PENGERINGAN IKAN TERI (Stolephorus sp) DI DESA AMBESIA SELATAN KECAMATAN TOMINI KABUPATEN PARIGI MOUTONG SULAWESI Emma Sosiawati
Jurnal Pengolahan Pangan Vol 4 No 2 (2019)
Publisher : Fakultas Pertanian Universitas Alkhairaat Palu

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (346.958 KB) | DOI: 10.31970/pangan.v4i2.28

Abstract

This research aims to find out anchovy drying technique (Stolephorus sp.) and the feasibility of anchovy drying business (Stolephorus sp.) in South Ambesia village of Tomini district of Parigi Moutong regency of Central Sulawesi Province. Data collections in this research were interview technique, observation, and active participation of the writer along with the fish preservation business owner in South Ambesia village of Tomini district. The data were processed by qualitative and quantitative descriptive analysis. The research results show that in technically and economically, the effort to dry anchovy (Stolephorus sp) was feasible to be developed. Economic analysis for the calculation of overall net income of 5 respondents amounting to Rp.188,295,100 per year, if the respondent per fisherman is counted, a yearly net income of Rp. 37,659,020, and converted 12 months (1 year) the value reached Rp. 3,138,251 per month. While the feasibility analysis of the anchovy drying business obtained a Benefit Cost Ratio of 2.10
NILAI TAMBAH DAN SALURAN PEMASARAN IKAN JULUNG-JULUNG (Hemirhamphus Sp) ASAP DI DESA BUAJANGKA KECAMATAN BUNGKU SELATAN KABUPATEN MOROWALI PROVINSI SULAWESI TENGAH Ahsan Mardjudo; Ade Ayu
Jurnal Pengolahan Pangan Vol 4 No 2 (2019)
Publisher : Fakultas Pertanian Universitas Alkhairaat Palu

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (200.634 KB) | DOI: 10.31970/pangan.v4i2.29

Abstract

This research aims to find out the fumigation process (local: roa fish)and the added value of fumigation processing, and knowing the marketing channels for roa fish in Buajangka village, South Bungku District of Morowali regency in Central Sulawesi Province. Data collection in this research was carried out by census method to all people who conduct fumigation of smoked-baffled fish (roa fish) in Buajangka Village. The data were analysis through qualitative and quantitative descriptive approaches. The research results show that technically, the fumigation process for roa fish starts from receiving raw materials, washing, transporting, clamping and fixing clips, structuring, fumigation process, and packaging or packing. The added value generated from the cocoa fumigation business in Buajangka Village, South Bungku District in per bunch of roa fish is Rp. 6,082. The added value generated from the cocoa fumigation business in the study area was relative low with a value added ratio> 50% (40.54%). While the marketing channel of Roa's fish fumigation business sells smoked roa fish products directly to consumers and collectors who come from outside the region such as Kendari, Bungku Tengah, Tentena, Poso and Palu who come directly to the place of roa fumigation.

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