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Bagus Setyawan
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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 6 Documents
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Search results for , issue "Vol. 4 No. 1 (2022): JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG )" : 6 Documents clear
PENGARUH VARIASI PENAMBAHAN PATI BIJI DURIAN (Durio zibethinus Murr.) DAN PATI JAGUNG TERHADAP KARAKTERISTIK EDIBLE FILM: The Effect of Additional Variations of Durian Seed Starch (Durio zibethinus Murr.) and Corn Starch on the Characteristics of Edible Film Widayanti Karolina, Rosiana Ulfa, Bagus Setyawan
JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG) Vol. 4 No. 1 (2022): 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 (342.362 KB) | DOI: 10.36526/jipang.v4i1.2123

Abstract

Technological advances in the industrial sector in recent years will be followed by the increasing use of plastics as packaging materials. Therefore, an alternative solution is the use of biodegradable packaging such as edible film. In this study, the basic ingredients of durian seed starch and corn starch were combined. The research design used was a completely randomized design (CRD) with 6 treatments where each treatment was repeated four times with a combined ratio of PBD: PJ, namely 3.5g: 1.5g, 3g: 2g, 2.5g: 2.5g, 2g: 3g and 1.5g: 3.5g. The edible film obtained was then tested for thickness, water vapor transmission rate, moisture content, and solubility tests. Based on research and discussion concluded that the manufacture of edible films with a combination of durian seed starch and corn starch on the thickness parameter in the EF1 treatment with a value of 0.03 mm. The water vapor transmission rate is 6.875 g/m2/24 hours. The water content parameter is found in the EF1 treatment (3.5g: 1.5g) which is 14.75%. The best solubility of the edible film was in the sample EF2 (3g: 2g) which was 76.5%. The use of durian seed starch and corn starch as the basic ingredients for making edible films has considerable potential.
PROSES PENGERINGAN GABAH PADA INDUSTRI PEMBENIHAN PADI DI PT. PADI NUSANTARA MANGIR – ROGOJAMPI: Grain Drying Process at Rice Seed Industry PT. Padi Nusantara Mangir - Rogojampi Aldelina Gina Damayanti, Rosiana Ulfa, Bagus Setyawan
JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG) Vol. 4 No. 1 (2022): 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 (323.682 KB) | DOI: 10.36526/jipang.v4i1.2124

Abstract

The agricultural commodity that is generally grown by the Indonesian population is rice. Rice will produce grand which is then processed inti rice. The provision of quality rice seeds in terms of high productivity is a factor to determine the increase in rice production in agriculture development. An effort made by the government to increase rice production was also followed by an increase in post-harvest activities utilizing intensification and extensification. The purpose of this fieldwork practice is to find out the flow of rice seed production and the process of drying grain at PT. Padi Nusantara. Methods of data collection were carried out in three ways, namely interviews, observations, and literature studies. Observations showed that the main key in determining the quality of the seeds produced was at the drying stage of rice seeds, which was able to reduce the moisture content of dry grain harvested by 13%.
PENGARUH KONSENTRASI AGAR-AGAR TERHADAP KUALITAS KIMIA DAN HEDONIK PERMEN JELLY BELIMBING WULUH (Averrhoa blimbi L): The Effect of Gelatine Concentration on the Chemical and Hedonic Quality of Jelly Candy Belimbing Wuluh (Averrhoa Bilimbi L) Novi Dwi Fatmawati, Restiani Sih Harsanti, Arfiati Ulfa Utami
JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG) Vol. 4 No. 1 (2022): 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 (430.146 KB) | DOI: 10.36526/jipang.v4i1.2125

Abstract

Jelly candy is a food product that is liked by toddlers to adults. Belimbing wuluh has the potential to be used as a basic ingredient to make jelly candy because it contains 5% pectin of the dry weight. Although there are pectins from fruit extract, adding other gelling agents is necessary to produce a great jelly candy texture. This research aimed to identify the effect of the agar concentration on the chemical and hedonic quality of belimbing wuluh jelly candy and to determine the optimum agar concentration of agar to produce the best belimbing wuluh jelly candy. The research design used a completely randomized design (CRD) consisting of 6 treatments, such as P1 (6 grams), P2 (9 grams), P3 (12 grams), P4 (15 grams), P5 (18 grams and P6 (21 grams) and 4 replication. Data were analyzed using ANOVA and continued with DMRT 5% test the hedonic test continued with the De Garmo test. The result showed that the concentration of agar has no significant effect on water content, but has a significant effect on pH, elasticity, stickiness, texture, color, and taste of belimbing wuluh jelly candy. Based on the results of de Garmo’s analysis, the best treatment was P2 with the addition of concentration 9 grams agar.
ANALISA KANDUNGAN FORMALIN PADA PRODUK TAHU PUTIH DI KECAMATAN WONGSOREJO: Analysis of Formalin Content in White Tofu Products in Wongsorejo Ahmad Bilhaqqi Nazal, Rosiana Ulfa, Restiani Sih Harsanti
JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG) Vol. 4 No. 1 (2022): 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 (346.212 KB) | DOI: 10.36526/jipang.v4i1.2126

Abstract

Tofu is one source of protein from white soybeans by finely milling, boiling, and printing. The shelf life of tofu is very limited, under normal conditions (room temperature) the shelf life is on average 1-2 days, if more than this limit the taste of tofu will turn sour and give rise to a rotten aroma so it is not suitable for consumption. This makes foods such as tofu often added with chemicals or natural ingredients to make them last longer. One of the chemicals that is dangerous and often used is formalin, so there is a need for research on the content of formaldehyde in white tofu, especially in Wongsorejo District because white tofu is one of the foods that are often consumed by the community. This research was initiated by collecting tofu samples from four tofu factories in Wongsorejo District, namely Wongsorejo Village. The test was carried out qualitatively by using the Formalin Test Kit method. Based on the physical test and qualitative formalin test conducted on the four tofu samples taken from factories in the Districts of Wongsorejo, Sumberkencono, Bajulmati, and Sidodadi, it was found that all samples did not contain formalin.
PROSES PENYANGRAIAN BIJI KAKAO (Theobroma cacao L) PABRIK PAGERGUNUNG GLENMORE: Roasting Process of Cocoa Seeds (Theobroma Cacao L) in Pagergunung Factory at Glenmore Distric Febri Dwi Prasetyanto, Rosiana Ulfa, Restiani Sih Harsanti
JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG) Vol. 4 No. 1 (2022): 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 (295.83 KB) | DOI: 10.36526/jipang.v4i1.2127

Abstract

The roasting stage is one of the most important steps in the manufacture of cocoa powder. In the roasting process, a distinctive flavor and color are formed, besides that it will reduce the acid content in cacao, cell wall swelling is caused by protein hydrolysis and water absorption. However, the color and flavor formed still vary greatly depending on the length of the roasting process, temperature, and the tools used. The Field Work Practice (PKL) activities carried out aim to find out the cocoa processing process to become the final product. There are two types of cocoa produced at the Pagergunung factory, namely edel, and bulk types. The stages of cocoa processing carried out at the Pagergunung Factory include the stages of receiving, fermenting, drying, tempering, sorting, mixing, and packaging. One of the processes that determine the distinctive flavor and color of chocolate products is the roasting process. The roasting process carried out at the Pagergunung Glenmore Factory is carried out as much as 10 kg per roast at a temperature of 100°-120°C to make the texture of the cocoa beans more crunchy even though there is a weight loss of 1.5 kg. With this roasting method, the signature chocolate of the Glenmore Pager Mountain Factory is produced.
EFEK LAMA PENGERINGAN TERHADAP KADAR AIR GABAH DAN MUTU BERAS KETAN: Effect of Drying Time on Grain Moisture Content and Quality of Glutinous Rice Arfiati Ulfa Utami, Rosiana Ulfa
JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG) Vol. 4 No. 1 (2022): 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 (285.691 KB) | DOI: 10.36526/jipang.v4i1.2128

Abstract

Glutinous rice is one of many varieties of rice grown in Indonesia. Glutinous rice differs from other varieties due to the higher content of amylopectin. One stages of rice processing that determines the quality characteristics of the rice is drying process. This process can be carried out directly under the sun or under the shade on the drying floor. Otherwise drying process also can be carried out in silo’s by utilizing wind gust to reduce the moisture content or the grain. In this study, the grain was dried on a drying floor using a tarp as a base for about 3, 4, 5, 6 and 7 days. The results showed that the grain which was dried for 3 to 4 days had a moisture content of 14%, the longer the grain dried, the water content of the grain will increase about 1-2%. The quality of the grain treated with the variation in drying time, showed that the longer drying time, the lower of whole rice produced and the more broken rice produced. Drying process in 3-4 days shows the percentage of broken rice and very small broken rice is about 21-22% and 1.6 until 1%. While drying at 5-7 days show the percentage of broken rice and very small broken rice is 24-27% and 1.3 until 7.1.

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