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JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG)
Published by Universitas PGRI Banyuwangi
ISSN : -     EISSN : 2686004X     DOI : -
Core Subject : Science, Agriculture, Engineering,
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Decision Sciences, Operations Research & Management Energy Industrial & Manufacturing Engineering
IPANG adalah jurnal ilmiah yang mempublikasikan penelitian dan ulasan terkait bioteknologi pertanian, penanganan pasca panen, sistem produksi dan rekayasa proses pengolahan hasil pertanian(peternakan, perikanan, dan hasil perkebunan), ilmu pangan dan gizi. sumber artikel berasal dari penelitian mahasiswa Teknologi Hasil Pertanian Universitas PGRI Banyuwangi, akademisi, praktisi dan stakeholder yang berkecimpung dalam teknologi hasil pertanian.
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Pertanian dan Biologi (Lain-Lain)
Articles 5 Documents
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Search results for , issue "Vol. 2 No. 1 (2020): JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG)" : 5 Documents clear
PENGARUH PERBEDAAN KONSENTRASI GULA DAN LAMA WAKTU PROSES FERMENTASI PADA KARAKTERISTIK KEFIR SUSU KEDELAI Untung Apriliyanto
JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG) Vol. 2 No. 1 (2020): JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG)
Publisher : Program Studi Teknologi Hasil Pertanian Universitas PGRI Banyuwangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (172.155 KB) | DOI: 10.36526/jipang.v2i1.1209

Abstract

Kefir susu kacang kedelai merupakan salah satu produk fermentasi Bakteri Asam Laktat (BAL). Kefir bermanfaat bagi kesehatan antara lain memperbaiki proses pencernaan dan memproduksi senyawa antibakteri. Tujuan penelitian adalah mengetahui pengaruh lama fermentasi dan konsentrasi glukosa terhadap mutu kimia kefir susu kacang kedelai. Penelitian ini menggunakan rancangan acak lengkap dua faktorial dengan ulangan 3 kali. Materi yang digunakan adalah kacang kedelai, starter bakteri bibit kefir dengan perlakuan konsentrasi glukosa 5%, 10%, 15% dan lama fermentasi 12 jam, 18 jam, 24 jam. Variabel yang diukur adalah mutu kimia (Total asam laktat, pH, kadar alkoholdan viskositas) kefir susu kacang kedelai. Pengamatan yang dilakukan diketahui bahwa Total asam yang dihasilkan dalam penelitian ini adalah antara 0,96%-1,48%, sesuai dengan Standar Nasional Indonesia yaitu 0,5%-2%. Konsentrasi glukosa tidak berpengaruh terhadap jumlah total asam hal ini disebabkan oleh kemampuan Lactobaccillus bulgaricus untuk memanfaatkan glukosa tersebut menjadi asam laktat hal ini karena Lactobacillus bulgaricus hanya dapat memanfaatkan glukosa sebanyak 2,0–3,5 gram/liter dalam fase eksponensial dan 8,0 gram/liter pada fase stasionert. Peningkatan akumulasi asam dalam kefir menyebabkan penurunan pH. Pada penelitian ini pH kefir Susu kedelai adalah 3,57– 4,14. Kadar alkohol pada penelitian ini adalah 0,96%-0,78%. Hasil penelitian ini sesuai dengan SNI bahwa kadar alkohol kefir adalah 0,5% -1,0%. Pada penelitian ini di dapatkan kadar viskositas antara 1,35-1,55. Pada penelitian di dapatkan secara keseluruhan bahwa konsentrasi gula tidak berpengaruh pada karakteristik kefir susu kedelai.
PENGARUH SUBSTITUSI TEPUNG BEKATUL TERHADAP SIFAT FISIK DAN KIMIA DARI MIE BASAH Gabrielia Sucianti
JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG) Vol. 2 No. 1 (2020): JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG)
Publisher : Program Studi Teknologi Hasil Pertanian Universitas PGRI Banyuwangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (218.544 KB) | DOI: 10.36526/jipang.v2i1.1210

Abstract

Noodles is one of the Indonesian favorite foods. The number of noodle consumption is increasing to make Indonesia on a second rank highest in the world after China with the rate of consumption of noodles as much as 38,970 billion servings. Wheat flour is a staple ingredient used to make wet noodles, which is obtained by means of import. An alternative that can be taken to decrease the import of wheat flour is by way of utilizing the raw materials of local food non wheat flour as an ingredient for making wet noodles. Bran flour (rice bran) is one of the results of the agricultural products obtained from rice milling process. This study is to determine the formulation of wet noodles and effect of bran flour substitution on physical, chemical and organoleptic properties of wet noodles. The designused in this research is complete random design (RAL) with 2 factors, namely the flour mixture with the formulation of wheat flour (250 g, 225 g, 212,5 g, 200 g and 175 g) and bran flour formulations (0 g, 25 g, 37,5 g, 50 g and 75 g). The Data obtained were analyzed with ANOVA and followed by a test DMRT. The results of the analysis showed that the treatment of wet noodles obtained on the best wet noodles with the formulation (wheat flour 175 g : bran flour 75 g). The addition of bran flour produced a wet noodle with higher fiber and vitamin E content and also more preferred by consumers.
IDENTIFIKASI FORMALIN DAN BORAKS PADA PRODUK BAKSO DI KECAMATAN BANYUWANGI Irvan Putra
JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG) Vol. 2 No. 1 (2020): JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG)
Publisher : Program Studi Teknologi Hasil Pertanian Universitas PGRI Banyuwangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (188.686 KB) | DOI: 10.36526/jipang.v2i1.1213

Abstract

High nutrition foods are highly perishable, therefore it needs special handling from spoiling quickly, one of which is the addition of food additive for producing desired food. The total number of banned food additive are 19 type of additive, one of which is formalin and borax. Based on data by BPOM in 2010, top rank of food that contained formalin and borax from 786 of sample including meatball, fish and tofu. Banyuwangi district was selected for meatball sampling represent the population due to the highest location of sales of meatball. Research parameters used were analysis of physical characteristic, formalin and borax. Theresearch objective was to know the physical characteristic of meatball contained formalin and borax in Banyuwangi District. Sampling method used purposive sampling. Formalin test with the combination of ET test-kit and KMnO4 method showed negatives while using KMnO4 method showed positive of formalin with no change in color. The result of rapid testkit and bead test was negatives of borax.
PENGARUH PERBANDINGAN EKSTRAK KULIT PISANG DENGAN GELATIN TERHADAP KUALITAS SOFT CANDY KULIT PISANG Rudi Hidayat
JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG) Vol. 2 No. 1 (2020): JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG)
Publisher : Program Studi Teknologi Hasil Pertanian Universitas PGRI Banyuwangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (390.95 KB) | DOI: 10.36526/jipang.v2i1.1214

Abstract

Banyuwangi has many banana-based food product, so everyday producing abundant of banana peels waste. Therefore to utilize the peels waste can use in making soft candy. The aim of this study was to know the effect of banana peels extract addition of soft candy on quality (chemical and hedonic) of soft candy and to determine the comparison between banana peels and gelatin in making the best soft candy. This research evaluated the comparison of banana peels and gelatin in producing soft candy. Experimental design used was completely randomized design with 4 treatments in comparison of banana peels and gelatin namely banana peels : gelatin (0:1) (K1), banana peels : gelatin (1:1) (K2), banana peels : gelatin (1:2) (K3), banana peels : gelatin (2:1) (K4).
IDENTIFIKASI KADAR AIR, TINGKAT KECERAHAN DAN CITARASA KOPI ROBUSTA DENGAN VARIASI LAMA PERENDAMAN Si Saleh
JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG) Vol. 2 No. 1 (2020): JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG)
Publisher : Program Studi Teknologi Hasil Pertanian Universitas PGRI Banyuwangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (205.591 KB) | DOI: 10.36526/jipang.v2i1.1215

Abstract

Coffee is one type of plantation commodity favored by the community. The coffee beans obtained must have a good moisture content, brightness and taste. Based on the results of analysis of variance (ANOVA), it shows the effect of soaking time on the water content of Robusta coffee beans with treatment KT> Error KT, namely 2.5609> 0.05093. At the brightness level, the longer the soaking process, the lower the brightness value of the Robusta coffee beans without horn skin. The results of analysis of variance (ANOVA) soaking time had an effect on the brightness level of Robusta coffee beans. The analysis test results show that the value of treatment KT > error KT where the value is 23.151 > 2.187. The taste of Robusta coffee for each panelist has a different value, based on the results of the research on the taste of Robusta coffee, panelists prefer coffee with 24 hour immersion. The results of analysis of variance (ANOVA) for the duration of immersion significantly affected the taste of Robusta coffee, where the value of treatment KT > error KT was 10.84742 > 0.192182.

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