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JURNAL PANGAN

pangan
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Published by Perusahaan Umum Badan Urusan Logistik

ISSN : 08520607 EISSN : 25276239 DOI : -

Core Subject : Agriculture, Social,

Agriculture, Biological Sciences & Forestry Social Sciences

PANGAN merupakan sebuah jurnal ilmiah yang dipublikasikan oleh Pusat Riset dan Perencanaan Strategis Perum BULOG, terbit secara berkala tiga kali dalam setahun pada bulan April, Agustus, dan Desember.

Arjuna Subject : -

Articles 7 Documents

Search results for , issue " Vol 25, No 2 (2016): PANGAN" : 7 Documents clear

Biji Chia : Karakteristik Gum dan Potensi Kesehatannya Safari, Asep; Kusnandara, Feri; Syamsir, Elvira
JURNAL PANGAN Vol 25, No 2 (2016): PANGAN
Publisher : Perum BULOG

Chia seeds (Salvia hispanica L.) have distinctive physical characteristics; they are able to form mucilage through hydration process. This mucilage may absorb water up to 12-27 times of dry weight, and have a viscous solution at low concentration. The mucilage of chia seeds has behavior as a non-Newtonian fluid and is classified as an anionic polysaccharide due to its richness in hydroxyl and carboxylate carbonyl groups. For this reason, mucilage of chia seeds is potentially applied as thickeners, stabilizers, emulsifiers, and edible film materials. In addition, chia seeds are reported to contain bioactive compounds and essential fatty acids, especially α-linolenic acid (omega-3). Consuming chia seed can decrease blood cholesterol level, weight gain in obesity, and risk of cardiovascular disease and diabetes. Chia seeds are potentially used for the development of functional foods.

Konsumsi Tahu Kedelai Hitam untuk Memperbaiki Nilai SGOT/ SGPT dan Aktivitas Antioksidan Plasma Penderita Diabetes Tipe 2 Zakaria, Fransiska Rungkat; Firdaus, Delina Puspa Rosana; Yuliana, Nancy Dewi
JURNAL PANGAN Vol 25, No 2 (2016): PANGAN
Publisher : Perum BULOG

Type 2 diabetes mellitus pathogenesis is characterized by high blood glucose which can be triggered by several factors such as oxidative stress, unhealthy diet, and poor lifestyle. The high content of bioactive components and low content of digestible carbohydrate in black soybeans tofu might contribute to the body antioxidant supply and control blood glucose levels. This study aimed to evaluate the effects of black soy tofu consumption toward plasma SGOT/SGPT and antioxidant capacity. The intervention of black soybean tofu was conducted for 28 days in 15 type-2 diabetic respondents. The results showed that black soybean tofu significantly (p ˂ 0.05) increased plasma antioxidant activity level of respondents, from 45.79 ± 3.31 percent to 53.05 ± 4.44 percent. SGOT / SGPT tests showed a decrement ((p ≥ 0.05), from 14.27 ± 3.81 / 21.07 ± 6.73 (U/L) to 12.73 ± 2.34 / 18.60 ± 4.29 (U/L). The processing of black soybeans into tofu caused a decrease in antioxidant activity, from 144.06 mg AEAC to 45.27 mg AEAC and the total anthocyanin, from 12.27 mg to 1.805 mg/100 g. The results suggested that black soybean tofu improved the health profile of the diabetic respondents by increasing plasma antioxidant capacity and decreasing plasma SGOT/SGPT level.

Karakteristik Fisikokimia Tepung Kecambah Kedelai Astawan, Made; Hazmi, Khaidar
JURNAL PANGAN Vol 25, No 2 (2016): PANGAN
Publisher : Perum BULOG

Soybean is a strategic commodity in Indonesia because it is one of the most important crops after rice and maize. Indonesian people like to consume processed soybean products due to several reasons, such as their relatively inexpensive price and highly nutritional content. One of the processes that can improve the quality of soy nutrition is germination process. In this study, comparative physicochemical characteristics of germinated soybean flour (TKK) and soybean flour (TK) is investigated. First, soybean and germinated soybean are dried using a freeze dryer, then their sizes are reduced using a blender and finally they are sieved using a 100 mesh sieve. TKK and TK products are analyzed based on not only their chemical and physical characteristics but also their functional properties. It is proven that germination process can improve the chemical characteristics of soybean flour, such as increasing the contents of ash, protein, and antioxidant capacity, but decreasing the fat content. TKK is significantly higher than TK on bulk density. Protein functional characteristics of TKK are also better on foam capacity and emulsion capacity as compared to TK.

Minimalisasi Penurunan Kadar Beta-Karoten dan Protein dalam Proses Produksi Tepung Ubi Kayu Fathoni, Ahmad; Hartati, N. Sri; Mayasti, Nur Kartika Indah
JURNAL PANGAN Vol 25, No 2 (2016): PANGAN
Publisher : Perum BULOG

The conventional method of cassava flour production significantly reduces the levels of beta-carotene and protein in the product. Therefore, the method needs to be improved in order to minimize the loss. This study investigated the effect of some treatments on beta-carotene and protein stability including the use of a) various antioxidant agents; 0.3 percent of ascorbic acid, 0,3 percent of sodium metabisulphite and 8 percent of mixture of gum arabic and dextrin (1 : 1), b) different drying methods; cabinet dryer at 40°C and 50°C and sun drying, in cassava flour processing of two carotenoid-rich local cassava varieties; Adira 1 and Mentega 2. The results showed that the use of sodium metabisulphite and cabinet dryer at 40°C were the most effective methods to minimize the loss of beta-carotene and protein. Beta-carotene and protein content in cassava flour obtained from those treatments were 9,44±0,10 µg/g and 2,41 percent compared to control which was 4,92±0,29 µg/g and 2,1 percent whereas sun drying method reduced beta-carotene and protein content by 55,82 percent and 18,43 percent, respectively. Packaging in aluminum bags minimized the loss of beta-carotene and protein in the product during the first 3 months of storage.

Pendekatan Kerangka Sampel Area untuk Estimasi dan Peramalan Produksi Padi Mubekti, Mubekti; Sumargana, Lena
JURNAL PANGAN Vol 25, No 2 (2016): PANGAN
Publisher : Perum BULOG

The drawback of the existing national agricultural statistics system is that the acquisition of data has not been based on scientific approaches, so it results in bias of data. The aim of this paper is to introduce a new method for estimating rice area called ‘Area Frame Sampling’ based on points observation. The method employs not only statistics but also GIS, remote sensing, and information technology. Field survey to the sample points is aiming to observe and record the growth phase of rice. Data communication from field level to central level by SMS gateway is involved in supporting timely generation of reliable information on the crop area. The analysis of rice area refers to the extrapolation from sample to population, then, the estimation of rice production is a multiplication of rice harvest area and productivity derived from samples of crop cutting. Since we know both the period of growth phase and growth cycle of rice we can predict when the rice would be harvested. Each time the field survey is conducted then the acreage of each rice growth phase including harvest area can be derived. The analysis of rice area refers to the extrapolation from sample to population. Then the estimation of rice production is the multiplication of rice harvest area and productivity derived from samples of crop cutting. The accuracy of rice area estimate is good; it is indicated by the value of the coefficient of variation, namely <5 percent. It is concluded that area frame sampling approach for rice statistics can be implemented successfully and can be developed for other food crop statistics.

Pengembangan Mi Bebas Gluten dengan Teknologi Ekstrusi Nurtama, Budi; Budijanto, Slamet; Mojiono, Mojiono
JURNAL PANGAN Vol 25, No 2 (2016): PANGAN
Publisher : Perum BULOG

Diversifications of raw materials for noodle preparation using local carbohydrate sources offer considerable advantages through lowering wheat demand and providing specially-designed food such as gluten-free diet. Structural formations of gluten-free noodles substantially differ from wheat-based noodles due to the presence of gluten. Therefore, studies on starch characteristics including the ratio of amylose and amylopectin, granule morphology, and gelatinization properties are absolutely essential since they are responsible for noodle quality. Starch modification, for instance, HMT (heat moisture treatment), is a promising technique to improve starch properties for noodle preparation. Furthermore, processing conditions also account for noodle quality. Extrusions constitute an appropriate technology for the development of noodle processing technique as it gelatinizes starch and produces pressing and kneading effects that are required to form desirable noodle structure. This paper reviews current studies of gluten-free noodles and extrusion technology for noodle production.

Kajian Agroekologi terhadap Strategi Pemenuhan Kebutuhan Pangan Masyarakat di Kabupaten Belu Nusa Tenggara Timur Carolina, Carolina; Hidajat, Elok Wahju
JURNAL PANGAN Vol 25, No 2 (2016): PANGAN
Publisher : Perum BULOG

A local agroecosystem is the main food source, especially corn, for the people of Belu, East Nusa Tenggara. Although poverty is in general still an obstacle to achieving food security, local farmers’ strategy in managing local resources to fulfill food needs is valuable to be explored to discover the prospect of local potency. A case study is conducted in Bakustulama Village in West Tasifeto, Belu Subdistrict for exploring the local wisdom. Data are collected using an agroecological approach that allows integration of ecology, economy and social elements in food system perspective in lieu with food security definition to include food availability, accessibility, and continuity. It is found that food security strategy is performed through enabling agroecosystem to produce corn in multiple cropping systems, combining corn as a carbohydrate source, beans as a protein source, and other plant species rich in vitamin and minerals with good exchange value. Co-management principal is used from preparing land until harvesting. Corn is then stored to assure yearlong supply. As a staple food, corn is prepared traditionally as jagung ketemak and jagung bose, or mixed with rice. Based on the typical corn agroecosystem management, it is concluded that by means of appropriate technology introduction in cultivation system and post-harvest, significant value add could be acquired to improve not only food availability but also its accessibility.

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Kota adm. jakarta selatan,

Dki jakarta

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