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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. 4 No. 2 (2022): JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG)" : 5 Documents clear
PENGARUH PENAMBAHAN SIMPLISIA DAUN STEVIA (Stevia rebaudiana) TERHADAP KARAKTERISTIK KIMIA DAN ORGANOLEPTIK JAMU INSTAN: The Effect of The Addition of Stevia Leaf Simplicia (Stevia Rebaudiana) On The Chemical and Organoleptic Characteristics of Instant Jamu Siti Ariska Nur Cahyani, Rosiana Ulfa, Bagus Setyawan
JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG) Vol. 4 No. 2 (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 (385.096 KB) | DOI: 10.36526/jipang.v4i2.2315

Abstract

Instant herbal medicine is a food product in the form of a powder that is liked by almost all people from children to adults, in addition to the convenience of serving instant drinks, it is expected to provide benefits for body health. Stevia leaf is known as a low-calorie sweetener plant, the sweet taste is obtained from stevioside which is a glycoside composed of glucose, sucrose, and steviol. This study aims to determine the effect of the addition of stevia leaves on the chemical and organoleptic characteristics of instant herbal medicine. The experimental design used a completely randomized design (CRD) with 5 treatments consisting of P0 (control), P1 (5g stevia leaf), P2 (10g stevia leaf), P3 (15g stevia leaf), P4 (20g stevia leaf) and repeated in 4 times. The data obtained were analyzed using ANOVA and further tested with 5% DMRT. The results showed that the addition of stevia leaves had a very significant effect on the moisture content, and had a significant effect on the color, scent, taste, and viscosity of instant herbal medicine. Based on the results of ANOVA analysis, the moisturecontent was P1 with the addition of 5 grams of stevia leaves, and the results of the organoleptic test for color, scent, and taste that were preferred were P1 with the addition of 5 grams of stevia leaves, and for viscosity, the most preferred were P3 and P4 with the addition of stevia leaves. 15 grams and 20 grams.
KARAKTERISTIK PERMEN JELLY SARI KULIT BUAH NAGA (Hylocsreus polyhizus) DENGAN VARIASI PENAMBAHAN BUBUK JAHE (Zingiber rose): Characteristics of Dragon Fruit Skin (Hylocsreus Polyhizus) Jelly Candy with Additional Variations of Ginger Powder (Zingiber Rose) Anggatio Prasetio , Bagus Setyawan, Arfiati Ulfa Utami
JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG) Vol. 4 No. 2 (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 (483.294 KB) | DOI: 10.36526/jipang.v4i2.2316

Abstract

Red dragon fruit peel contains pectin and anthocyanins which can be used as alternative natural ingredients for food products. In addition, Indonesia is famous for its abundant spices, one of which is ginger which has a distinctive taste and flovor caused,ginger contains antimicrobial substances. One of the product innovations utilizing dragon fruit peel is the manufacture of jelly candy with the addition of. Does this study aim to determine: (a) How is the effect of adding ginger powder on the chemical characteristics of dragon fruit peel jelly candy (b) To find out which comparative treatment of using ginger powder on dragon fruit peel jelly candy is the best and which is preferred by consumer. This study is an experimental study using RAL consisting of 6 treatments with 4 replications, namely the concentration of red dragon fruit peel extract 250g with variations of ginger powder P1 2g, P2 3g, P3 4g, P4 5g, and P5 6g then analyzed using One Way Anova) with chemical test parameters and organoleptic tests analyzed descriptively. The results obtained from this study were on the moisture content the best treatment was P1 with a value of 16%. The best pH test results are P1 with a pH value of 6,26. The results of the organoleptic test showed that the texture test parameters at P2 with the addition of 3g ginger powder, aroma test at P1 with the addition of 2g, taste test parameters at P5 with the addition of 6g and color test parameters at P3 with the addition of 4g ginger powder
PENGARUH PENGGUNAAN TIPE PENGEMAS YANG BERBEDA TERHADAP KARAKTERISTIK KERIPIK JAMUR TIRAM: The Effect of Using Different Types of Packaging on the Characteristics of Oyster Mushroom Chips Hardiyanto, Rosiana Ulfa, Bagus Setyawan
JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG) Vol. 4 No. 2 (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 (414.262 KB) | DOI: 10.36526/jipang.v4i2.2321

Abstract

favored by the community is processed food from mushrooms, especially oyster mushrooms. Oyster mushroom is one type of plant that is rich in nutritional content and its cultivation is easy and economical. Besides being rich in vitamins and fiber, mushrooms also contain minerals such as potassium, calcium, sodium, phosphorus, iron, and magnesium. The purpose of this study is to give the effect of the type of packaging on the chemical characteristics of oyster mushroom chips. And there is an effect of the type of packaging on consumer preferences. This study used a completely randomized design (CRD) method with 5 treatments and 4 replications. As a treatment, the types of packaging include Polypropylene (PP), Polyethylene (PE), Low-Density Polyethylene (LDPE), Aluminum foil, and Aluminum + plastic. The test parameters used were Moisture Content, Free Fatty Acid (FFA), and Organoleptic. The results showed that the test with Aluminum foil + plastic packaging gave the best value of 0.65%. The best test on Polyethylene packaging with a value of 0.028%. For the best results in the organoleptic test, the aroma of the Aluminum foil packaging was 3.27%, the color in the Aluminum foil + plastic package was 3.4%, and the texture in the Polypropylene package was 3.32%.
ANALISIS KANDUNGAN PROTEIN DAN ORGANOLEPTIK TEMPE DENGAN MEDIA YANG BERBEDA: Analysis of Protein and Organoleptic Content of Tempeh with Different Media Supriyanto, Bagus Setyawan, Rosiana Ulfa
JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG) Vol. 4 No. 2 (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 (353.038 KB) | DOI: 10.36526/jipang.v4i2.2322

Abstract

Tempe is made from fermentation which generally uses soybeans. Soybean as a raw material for tempeh is a vegetable protein food that reaches 30.20% in a wet state and 34.90% in a dry state. The high consumption of tempeh by the Indonesian people encourages the tempe industry to innovate or look for soybean substitutes. The raw material in the form of imported soybeans causes dependence on imported soybeans to increase. The high price of imported soybeans is a major problem for the tempe industry and this problem is very dilemmatic because on the one hand the community still needs it. The results of the study indicate that the raw material for imported soybean tempeh can be substituted/replaced with beans as an alternative to reduce the number of Indonesian soybean imports. This study aims to determine the chemical characteristics of tempe and to determine the acceptability of tempe consumers with different media materials, the media used are soybeans, green beans, peanuts, and koro swords. The analytical method used in this study is a completely randomized design (CRD) consisting of 4 treatments and 4 replications so that a sample of 16 samples is obtained, with the materials used are soybeans, green beans, peanuts, sword beans (B1, B2, B3, B4). The results showed that the average protein content of green beans was 20.61%, soybeans 17.45%, koro swords 10.81%, and peanuts 9.97%. Meanwhile, the results of the organoleptic test in terms of color, aroma, taste, and texture of tempe from soybeans were still the most preferred tempe by the panelists.
ANTIKOLESTEROL PADA AYAM BOILER (Gallus domesticus) DARI BUNGA TELANG (Clitoria ternatea L) MELALUI METODE BIOTEKNOLOGI FERMENTASI KOMBUCHA: Anticolesterol In Boiler Chicken (Gallus Domesticus) From Telang Flower (Clitoria Ternatea L) Through Kombucha Fermentation Biotechnology Method Yuliana Kolo, Firman Rezaldi, M.Fariz Fadillah, Desi Trisnawati, Barolym Tri Pamungkas, Aris Ma’ruf,
JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG) Vol. 4 No. 2 (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 (442.283 KB) | DOI: 10.36526/jipang.v4i2.2323

Abstract

Animal protein consumed in high amounts is one of the triggers for an increase in cholesterol levels. Cholesterol levels that tend to increase ideally can cause strokes, heart attacks, and death both at a young and old age. Telang flower produced through the biotechnology method of kombucha fermentation contains secondary metabolites both from alkaloids, flavonoids, and saponins as anticholesterol compounds. A broiler is one of the animal foods that have cholesterol. The purpose of this study was to produce broilers with low cholesterol. This study used 20 broilers at the age of 3 months and was treated with kombucha flower telang with different sugar concentrations. The design of this study was to use RAL (Completely Randomized Design) with 5 repetitions. The treatment consisted of T0 which is drinking water without a fermented kombucha solution of telang flower. T1 is drinking water which is added with a solution of 20% telang flower kombucha fermentation. T2 is drinking water that is added with a 30% telang flower kombucha fermentation solution. T3 is drinking water that is added to 40% telang flower kombucha fermentation solution. Cholesterol levels, body weight, and drinking water are the three test parameters carried out in this study. This study concludes that the concentration of white sugar by 40% in kombucha flower telang is the best substrate concentration lowering cholesterol levels in broilers.

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