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Jurnal Pangan dan Gizi
Published by Universitas Muhammadiyah Semarang
ISSN : 20866429     EISSN : 26560291     DOI : https://doi.org/10.26714/jpg
Core Subject : Agriculture,
Agriculture, Biological Sciences & Forestry
Jurnal Pangan dan Gizi (JPG, P ISSN 2086-6429, EISSN 2656-0291) provides a medium for publishing scientific articles as a result of research and development in the field of food technology and nutrition by focusing on food biochemistry, food safety, food microbiology, food chemistry , nutrition, food biotechnology, food processing, and food industry management for all researchers, academics, practitioners, and industries involved in the food sector.
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Makanan
Articles 154 Documents
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Aktivitas Antioksidan dan Sifat Organoleptik Teh Daun Sirsak (Annona muricata Linn.) Berdasarkan Variasi Lama Pengeringan Delvi Adri; Wikanastri Hersoelistyorini; Agus Suyanto
Jurnal Pangan dan Gizi Vol 4, No 1 (2013): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.4.1.2013.%p

Abstract

Soursop leaf has been used traditionally to treat a variety of diseases, because soursop leaf contain antioxidant compound. The research objective to be achieved is to measure and analyze the activity of antioxidant and organoleptic properties of Soursop Leaf Tea by variations in drying time 30,60, 90, 120, and 150 minutes. Measurement of antioxidant activity using UV-Vis spectrophotometry method (λ 517 nm), whereas the organoleptic parameters :  taste, color, aroma, and appearance. Result of studies that a treatment time of drying effect on antioxidant activity of Soursop Leaf Tea. Soursop leaf drying conditions at 50oC with a temperature of 150 minutes give the highest level of antioxidant activity and the lowest EC50 value, but it  has lowest a flavor organoleptic. Recommendations, dryingtemperature of 50oC tailings with drying 150 minutes, and to increase flavor can be done with the  added the essen.
Chemical and the Acceptability of Chicken Nuggets as Functional Food with Utilization Rice Bran to Substitute Wheat Flour C. Maliluan -; Y. B. Pramono -; B. Dwiloka -
Jurnal Pangan dan Gizi Vol 4, No 1 (2013): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.4.1.2013.%p

Abstract

The purpose of this research was produce a product with the chemical properties and acceptability as well as having health benefits. The research was conducted from July to September 20 12. The variables in this research were insoluble dietary fiber, antioxidant activity, and sensory test. Dietary fiber was measured using the total multienzyme method, antioxidant activity was measured using DPPH method and the acceptability for the sensory test. Completely Randomized Design (CRD) with 4 treatments and 5 replications were used in this research. Treatment in this research was the total substitution of rice bran (w / w), consisting of : T0 = 0%, T1 = 25%, T 2 = 50%, T 3 = 75%, T4 = 100. The data obtained were further processed by analysis of variance to determine the effect of treatment. If there was any significant effect of treatment then it was followed by Duncan’s Multiple Range Test to determine the differences among the treatments. Based on the results of the study showed that the use of rice bran increase insoluble dietary fiber. Similarly, the antioxidant activity, the higher utilization of rice bran, significantly (P <0.05) increased the antioxidant activity of rice bran chicken nuggets. Overall, the use of rice bran as a substitute for wheat flour can improve the chemical properties but lower the acceptability of chicken nuggets as functional food.
SIFAT- SIFAT GEL GELATIN TULANG CAKAR AYAM D. A. P. Puspitasari -; V. P. Bintoro -; B. E. Setiani -
Jurnal Pangan dan Gizi Vol 4, No 1 (2013): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.4.1.2013.%p

Abstract

The purpose of the study was to investigate the soaking effect of different HCl concentration, soaking time and the interaction on geling properties (pH values, yield, viscocity, gel strength, melt time and gel of temperature and time) of chicken shank bone gelatin. The materials used were chicken shank bones, HCl, NaOH and liquid soda. The research design used was completely randomized design (CRD) factorial, in which factor A was the concentration of HCl (a1 = HCl 2%, a2 = HCl 3,5% and a3 = HCl 5%) and factor B was soaking time (b1 = 24 hours, b2 = 36 hours and b3 = 48 hours). The result showed that the use of different HCl concentration, soaking time and the interaction affected geling properties (pH values, yield, viscocity, gel strength, melt time and gel of temperature and time) of chicken shank bone gelatin. The best result came from the interaction of soaking chicken shank bone in 5% concentration of HCl for 48 hours at 4 pH value, yield 1,31%, viscocity (40 – 60 OC) 1,62 – 3,03 cP, gel strength 228,81 bloom, melt in 40 – 60 OC for 0,58 – 3,29 minutes, gel in 10,7 OC for 7,5 minutes. In conclusion, according to GMIA (2012), gel properties of chicken shank bones gelatin by soaking in 5% concentration of HCl for 48 hours recommended to become alternative food additive in food industry.
Mutu Fisik, Kadar Serat dan Sifat Organoleptik Nata de Cassava Berdasarkan Lama Fermentasi Indah Putriana; Siti Aminah
Jurnal Pangan dan Gizi Vol 4, No 1 (2013): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.4.1.2013.%p

Abstract

Nata de cassava are product from cassava extract with fermentation bacteria species Acetobacter xylinum. Nata constitutes one of components in nutrients as a source of dietary fiber. Period of fermentation is one of essential factor in makings nata de cassava. The aim this research is to know physical quality, and organoleptic characteristic from nata de cassava with period time of fermentation. Thickness and yield best exists on 13th days fermentation 1,37 cm and 59,09 % respectively, meanwhile best brightness on 5th days fermentation around 64,70. Concentration of fiber is biggest in 7th days fermentation approximately 94,31 mg. Organoleptic quality perceives nata de cassava delicate on 13th day fermentation.
TOTAL ASAM, TOTAL YEAST, DAN PROFIL PROTEIN KEFIR SUSU KAMBING DENGAN PENAMBAHAN JENIS DAN KONSENTRASI GULA YANG BERBEDA Amanda Liana Aristya; Anang M. Legowo; Ahmad N. Al-Baarri
Jurnal Pangan dan Gizi Vol 4, No 1 (2013): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.4.1.2013.%p

Abstract

Research goat milk kefir with the addition of the type and concentration of sugar in different level have been conducted in order to analyze the effect and interaction of the two treatments on total acid, total yeast and protein profile of goat milk kefir. The experimental design was used the completely randomized design (CRD) factorial pattern consisting of 2 (two) factors, the first factor (A) is a type of sugar consists of 3 (three) types of treatment (white sugar, brown sugar and D-Psicose) and The second factor (B) is the concentration of sugar consists of 3 (three) standard treatment (4%, 6%, and 8%), each treatment performed repetitions for 3 (three) times. Data results of total acid and total yeast were analyzed using analysis of variance to determine the effect and treatment interaction, while data from the protein profiles was used descriptive analysis. If there is a significant effect of treatment, therefore, continued by Duncan's test Dual region to determine differences among treatments. The results showed that the treatment of sugar (granulated sugar, brown sugar, and D-Psicose), concentration (4%, 6%, and 8%) and the interaction between the two treatments has the affect significantly (p <0.05) to total acid and total goat milk kefir yeast. Types of proteins and the molecular weight of goat milk kefir with the addition of different types and concentrations of the lactoferrin (80kDa), Laktoferoksidase (70kDa), α-Casein (65kDa), and β-casein (45kDa).
TOTAL BAKTERI, PH, DAN KADAR AIR DAGING AYAM BROILER SETELAH DIRENDAM DENGAN EKSTRAK DAUN SENDUDUK (Melastoma malabathricum L.) SELAMA MASA SIMPAN Melda Afrianti; Bambang Dwiloka; Bhakti Etza Setiani
Jurnal Pangan dan Gizi Vol 4, No 1 (2013): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.4.1.2013.%p

Abstract

The purpose of this study was to determine the number of bacteria, pH, and water content in broiler carcass with soaking senduduk leaf extract at 12 hours of storage at room temperature. The experimental design used was a completely randomized design (CRD) factorial with factor A as the concentration of senduduk leaf extract (a1 = 0%, a2 = 10%, a3 = 15%, and a4 = 20%) and factor B as shelf life (b1 = 6 hours and b2 = 12 hours). The results showed that broiler carcass soaked with senduduk leaf extract that gives real total bacteria effects. However, were not significantly affect the pH and water content. In broiler carsass is 3,21 x 103 total bacterial cfu / g after storage for 12 hours at room temperature. However, this number is still below the limit of microbial contamination (No. SNI. 01-6366-2000).
Pengaruh Pengolahan terhadap Kandungan Poliphenol dan Antosianin Beras Wulung yang Berpotensi sebagai Makanan Diet Penderita Diabetes Mellitus Sri Hartati
Jurnal Pangan dan Gizi Vol 4, No 1 (2013): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.4.1.2013.%p

Abstract

Wulung rice called black rice in Java, it was believed the functional food for Diabetes Mellitus. The purpose studies was to determine the chemical content of rice like the moisture content, carbohydrate, protein, fat, ash and to know the changes in polyphenolic and anthocyanin levels after cooking and a flour product. The Results showed that is a carbohydrate (64.98% wb), protein 15.41% wb, fat 4.23% wb, minerals (ash) 2.04% wb, crude fiber 3.52% wb and moisture 13.34%. There were no differences between the levels of phenols for whole grain that has been processed into rice, but there were significant differences with flour. Total phenol of whole grain, flour, and rice respectively are 0.76, 0.55 and 0.84 mg. There were significant decreasing of anthocyanin in processing to the flour and rice. The decrease in anthocyanin 83.60% occur in the processing of rice. Anthocyanin of whole grain, flour and rice respectively: 2.8918, 2.4091 and 0.4741 mg/100g (% db).
KADAR KALSIUM, DAYA KEMBANG, DAN SIFAT ORGANOLEPTIK KERUPUK ONGGOK SINGKONG DENGAN VARIASI PENAMBAHAN TEPUNG CANGKANG RAJUNGAN (Portunus pelagicus) Kurnia Abadi Mustofa; Agus Suyanto
Jurnal Pangan dan Gizi Vol 2, No 1 (2011): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.2.1.2011.%p

Abstract

Shell Crab (Portunus pelagicus) has a high mineral content, particularly calcium (19.97%). The content of crab shell is a potential for flouring and used as a food additive calcium source. Onggok cassava’s has the potential to be used as raw material for the used of crackers. The research objective was to determine the levels of calcium, ability to swell, and organoleptic properties of Onggok cassava’s crackers with the addition of flour shell crab. Variations addition of flour shell crab taken is 0%, 10%, 20%, 30%, and 40%. The results are significantly for calcium, ability to swell, and organoleptic properties. Highest calcium levels at a concentration of 40% ie 3,267 mg/100 g. The ability of swell is highest at 30.73% control. The result: the best flavor in the control, but the addition of flour shell crab is acceptable to used the crackers.
KADAR PROTEIN, VITAMIN C, DAN SIFAT ORGANOLEPTIK BUBUR BAYI DARI CAMPURAN TEPUNG KECAMBAH KACANG-KACANGAN DAN JAGUNG Mohammad Junaidi; Joko Teguh Isworo
Jurnal Pangan dan Gizi Vol 2, No 1 (2011): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.2.1.2011.%p

Abstract

Legumens is a protein recources with corns are completing each other. The goal of this research is to know the profile of protein, vitamin C, and organoleptic characteristic of baby’s porridge from mixture of legumens sprout and corn flour. Variation of the mixture of sprout from legumens (soybean, brown bean and mung bean (50%,75%) and sprout of corn (25%,50%). The result of the research shows that there is an influence from variety of the mixture of legumens sprout and corn flour toward contents of protein, vitamin C, and organoleptic characteristic (color, taste, and texture). The highest protein contents in the mixture of sprout of brown bean 75% and corn 25% (18,389 g %) and vitamin C in the mixture of sprout of brown bean 50% and corn 50%, (20 mg %) and organoleptic characteristic in the mixture of sprout of brown bean 75% and corn 25% with the score 4,75.
KADAR GLUKOSA, ALKOHOL DAN CITARASA TAPE ONGGOK BERDASARKAN LAMA FERMENTASI Nurul Fahmi; Nurrahman -
Jurnal Pangan dan Gizi Vol 2, No 1 (2011): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.2.1.2011.%p

Abstract

Cassava starch industry is a byproduct solids derived from the extraction unit still contains a lot of carbohydrates to allow the tape to be made. Fermentation time required in the process of fermentation is 2-3 days, the appropriate time we will get a sense of tape that tastes a little sour and sweet with the scent of alcohol. The research objective was to determine levels of glucose, alcohol and flavour based on tape cassava fermentation time (0 days, 1 day, 2 days, 3 days, and 4 days). The results: significantly effect of fermentation duration on glucose, alcohol and organoleptic properties (fragrance, flavor, texture), whereas not significantly for color. Glucose and alcohol consentration on 3 days fermentation are 3.83 g% and 3.40% w/w, respectively. The best hedonic value on 3 days fermentation duration is 4.24 hedonic scale with criteria liked.

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