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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. 5 No. 1 (2023): JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG)" : 5 Documents clear
PENGUJIAN UMUR SIMPAN GETUK TINGGI PROTEIN CITARASA REMPAH: Shelf Life Testing Getuk High Protein Spice Flavor Agnes Juniarti Chastelyna; Sedarnawati Yasni; Didah Nur Farida
JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG) Vol. 5 No. 1 (2023): JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG)
Publisher : Program Studi Teknologi Hasil Pertanian Universitas PGRI Banyuwangi

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Abstract

This study aims to extend the shelf life of getuk by adding mung beans, then diversify the taste of the product by adding ginger or cinnamon essential oil. In the first stage of making high protein getuk, there are three formulas, namely original getuk (GO), ginger flavored getuk (GJ), cinnamon flavored getuk (GK). The next step is to determine the shelf life of spice-flavoured high-protein getuk stored at room temperature of 25°C in a desiccator to avoid contamination and in a refrigerator at a temperature of 5°C for 7 consecutive days. Observations were made on the total number of microbes using the TPC (total plate count) method with the medium used was Plate Count Agar (PCA). Storage using a refrigerator at a temperature of 5°C and room temperature of 25°C in a desiccator on days 0, 1, and 2 the total number of bacteria that grew below 104 for all high-protein getuk formulas, but on day 3 the total number of bacteria already above the maximum value allowed by BPOM in 2019. Similar to room temperature storage, spice-flavoured high-protein getuk cannot extend shelf life but can reduce the total number of microbes in each sample.
PENGARUH SUBTITUSI TEPUN GGEMBILI (Dioscorea esculenta) TERHADAP KARAKTERISTIK COOKIES: The Effect of Ggembili Flour Substitution (Dioscorea Esculenta) on Cookies Characteristics Rifqi Mufarrochah Wardani; Arfiati Ulfa Utami; Rosiana Ulfa
JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG) Vol. 5 No. 1 (2023): JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG)
Publisher : Program Studi Teknologi Hasil Pertanian Universitas PGRI Banyuwangi

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Abstract

Wheat is one of the ingredients of food products that must be imported from other countries. Efforts to reduce dependence on wheat flour from other countries are by finding non-wheat flour auxiliary materials as food-making ingredients. One option is to utilize local tubers such as gembili. Gembili contains fiber and bioactive compounds, so it can be made into gembili flour and can be applied to food products that are popular with both children and adults, namely cookies. This study aimed to determine the effect of gembili (Dioscorea esculenta) flour substitution on the quality of cookies. The method used in this study was a completely randomized design (CRD). Research data shows that making cookies using gembili flour with different comparisons has the highest hedonic test value at P2 with a ratio of wheat flour and gembili flour (100:50) in the parameters of taste, aroma, texture, and color, with an average value of 3.54. 3.42, 3.69, and 3.31. The results of the water content test showed that making cookies with different comparisons of gembili flour had the lowest value, namely 1.21 at P5 with a ratio of wheat flour and gembili flour (0:150). The results of the test for crude fiber content had the lowest value, namely 0.56 at P1 with a ratio of wheat flour and gembili flour (150:0).
IDENTIFIKASI KANDUNGAN BORAKS DAN FORMALIN PADA CILOK DI KELURAHAN KERTOSARI KABUPATEN BANYUWANGI: Identificatin of Borax and Formalin in Cilok from Kertosari Village Banyuwangi Regency Eko Agung Purnomo; Rosiana Ulfa; Arfiati Ulfa Utami
JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG) Vol. 5 No. 1 (2023): JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG)
Publisher : Program Studi Teknologi Hasil Pertanian Universitas PGRI Banyuwangi

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Abstract

In Indonesia today, especially in Banyuwangi, food with a high level of safety has begun to be difficult to find, especially in market snacks, one of which is cilok. Many cilok traders are naughty by using non-food preservative additives in their processed products with the aim of increasing shelf life and getting a chewy texture without adding a lot of meat. The preservatives are borax and formalin. This study was conducted to determine the presence or absence of borax and formalin content in cilok in Kertosari Village, Banyuwangi Regency with the turmeric extract method and KMnO4. The results showed that there was not one sample that was positive for containing borax or formalin, but there was one sample whose color was slightly whitened, but there was little possibility of formalin content in it.
KAJIAN PEMANFAATAN TANAMAN PORANG (Amorphophallus muelleri ) DALAM BIDANG PANGAN DAN KESEHATAN: Study Of The Use Of Porang Plants (Amorphophallus Muelleri) In The Field Of Food And Health Elis Yani Sumartini1; Ardi Rustamsyah; Farid Perdana; Anita Khairunnisa
JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG) Vol. 5 No. 1 (2023): JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG)
Publisher : Program Studi Teknologi Hasil Pertanian Universitas PGRI Banyuwangi

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Abstract

The porang plant (Amorphophallus Muelleri) is one of the forest plants in Indonesia with fairly high productivity. Porang tubers contain water-soluble polysaccharides in the form of glucomannan. Glucomannan is a dietary fibre that is soluble in water. The relatively high content of glucomannan makes the porang plant a useful plant, one of which is in the fields of food and health. This journal review aims to examine the use of porang-derived products in the food and health sectors. Journal writing is done by collecting data from various sources obtained from several research journals on the internet such as Google Scholar and DOAJ. Based on the results of the journal review, it can be concluded that porang plants can be used to influence texture in the manufacture of food products such as food bars, white bread, noodles, meatballs, sausages, nuggets, and gelling agents. In addition, the porang plant can be used in the health sector as an ingredient for making capsule shells and emulsion stabilizers, which are used as an alternative diet for people with obesity and type 2 diabetes mellitus.
PENGARUH PENAMBAHAN EKSTRAK DAUN SINGKIL (Premna cordifolia) SEBAGAI ANTIOKSIDAN ALAMI TERHADAP KUALITAS MINYAK KELAPA : The Effect of Addition of Singkil Leaf Extract (Premna cordifolia) as A Natural Antioxidant On The Quality of Coconut Oil (Cocus nucifera) Dian Fitriarni; Assroruddin; Irfan Cholid; Aris Purnama
JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG) Vol. 5 No. 1 (2023): JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG)
Publisher : Program Studi Teknologi Hasil Pertanian Universitas PGRI Banyuwangi

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Abstract

Coconut oil is one of the top vegetable oil because of cheap in processing and contains various bioactive antioxidants. The shelf life of coconut oil is relatively short, so it is necessary to extend its shelf life by adding antioxidants. Antioxidants as the additional ingredients to prevent increasing the percentage of Free Fatty Acid (FFA) that affect its shelf life. The best source of antioxidants is from plants, such as singkil leaves. In order to know the effect of this leaves extract, this study aims to analyze the effect of singkil leaf extract on the percentage of FFA and peroxide during 28 days. Coconut oil was produced using the heating method, the singkil leaf extract was obtained by the maceration then was added to coconut oil (1%, 3%, and 5%). As the result, more extract was added showing a significant decrease in FFA and peroxide during the 28 days. Adding 5% of the extract was the best that displayed both FFA and peroxide. The lowest FFA value (range 0.05-0.09%) while the peroxide value ranges from 2.6 to 4.2 mg-eq O2/kg-fat. The statistical analysis showed that singkil leaf extract had an effect on the FFA and peroxide of the coconut oil.

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