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INDONESIA
Jurnal Pangan dan Agroindustri
Published by Universitas Brawijaya
ISSN : -     EISSN : 26852861     DOI : https://doi.org/10.21776/ub.jpa
Core Subject : Agriculture,
Agriculture, Biological Sciences & Forestry
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Articles 6 Documents
 1 
Search results for , issue "Vol. 11 No. 1: January 2023" : 6 Documents clear
EFFECT OF USING SILICA GEL AS ACTIVE PACKAGING TO THE LEMANG DETERIORATION IN LAHAT Melati Pratama; Arief Marna Sonjaya
Jurnal Pangan dan Agroindustri Vol. 11 No. 1: January 2023
Publisher : Department of Food Science and Biotechnology, Faculty of Agriculture Technology, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2023.011.01.1

Abstract

The subject of this research was to analyze how the effect of silica gel concentration on Lemang water content, color, texture, taste and aroma. This study used a CRFD (Completely Randomized Factorial Design) by each two treatments and replications. The 1st treatment was silica concentrations (gram), it were  0, 1, 3 and 5. The 2nd treatment was time storage (days), it was 0, 3, 5 and 7. The data as a result were analyzed using ANOVA (analysis of variance) and SRD (the Smallest Real Difference) at a 95% confidence level. The application of silica gel on bamboo of Lemang gave a very significant effect to the Lemang water content, color and texture during 3 to 7 days storage. The best treatment from silica and time storage was 0 gram with 5 days storage. It had water content 55.67%, and the color was like by 3.8 points, the texture was little neutral by 2.16 points, the taste was little neutral by 2.30 points and the aroma was little dislike by 1.67 points. 
RESPON KANDUNGAN GLUKOSA DARAH TERHADAP PEMBERIAN MINUMAN LIANG TEH PONTIANAK Ubi Mekar; Yohana Sutiknyawati Kusuma Dewi; Dzul Fadly
Jurnal Pangan dan Agroindustri Vol. 11 No. 1: January 2023
Publisher : Department of Food Science and Biotechnology, Faculty of Agriculture Technology, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2023.011.01.2

Abstract

Minuman tradisional liang teh Pontianak sehingga berpotensi menurunkan kandungan glukosa darah manusia karna mengandung senyawa bioaktif tinggi. Selain itu terdapat daun muje yang memiliki sifat antioksidan yang secara turun temurun digunakan dalam pengobatan. Tujuan penelitian, mengetahui kadar total fenol, kadar flavonoid, aktivitas antioksidan, dan respon kandungan glukosa darah dari liang teh Pontianak yang diberi tambahan daun muje. Penelitian dirancang menggunakan Rancangan Acak Lengkap terdiri dari 2 perlakuan yaitu 16 g dan 32 g daun muje (Dicliptera chinensis) pada formulasi liang teh Pontianak. Subjek yang terlibat 13 orang untuk uji klinis, mengonsumsi liang teh Pontianak dengan penambahan daun muje sesuai perlakuan sebanyak 250 ml dengan glukosa 50 g. Hasil analisis menunjukkan kandungan komponen bioaktif tertinggi pada formulasi liang teh dengan kandungan 32 g daun muje yaitu total fenol 1591.30 ± 6.01 mgGAE/100 g, total flavonoid 1989.13 ± 31.00 mgQE/100 g dan aktivitas antioksidan  60.25 ± 1.00 %.Kesimpulannya, penggunaan 32 g daun muje pada liang teh menghasilkan kandungan senyawa bioaktif, aktivitas antioksidan, dan penurunan glukosa darah terbaik.
KARAKTERISTIK KIMIA FLAKES DENGAN PROPORSI TEPUNG JAGUNG DAN TEPUNG KACANG TUNGGAK YANG DIPERKAYA DENGAN MINYAK BIJI BUNGA MATAHARI Nurul Firdausy; Dedin Finatsiyatull Rosida; Sri Winarti
Jurnal Pangan dan Agroindustri Vol. 11 No. 1: January 2023
Publisher : Department of Food Science and Biotechnology, Faculty of Agriculture Technology, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2023.011.01.3

Abstract

Flakes merupakan jenis makanan sereal yang dapat dikembangkan dalam meningkatkan nilai gizi seperti protein dan lemak. Flakes jagung yang kaya akan kandungan pati dapat dipadukan dengan tepung kacang tunggak yang kaya akan kandungan protein, dan minyak biji bunga matahari mengandung banyak asam lemak esensial. Penelitian ini memiliki tujuanuntuk memahami karakteristik kimia flakes dengan perbandingan tepung jagung dan tepung kacang tunggak serta diperkaya dengan minyak biji bunga matahari. Metode RAL digunakan dengan faktor pertama perbandingan tepung jagung dengan tepung kacang tunggak (50:50, 60:40, dan 70:30), dan faktor kedua yaitu konsentrasi pertambahan minyak biji bunga matahari (4%, 6%, dan 8% (v/b)). Hasil penelitian menunjukkan nilai karakteristik kimia produk flakes meliputi kadar air 2.47-2.96 %, kadar abu 1.45-1.76 %, kadar lemak 3.76-7.46 %, kadar protein 6.8-7.24 % dan kadar karbohidrat 81.36-84.85 %. Sifat kimia produk flakes dapatdipengaruhi oleh formulasi tepung jagung, tepung kacang tunggak dan konsentrasi minyak biji bunga matahari.
CHARACTERISTICS OF MANGO FRUIT LEATHER ( MANGIFERA INDICA ) WITH THE ADDITION OF LIME ( CITRUS AURANTIIFOLIA ) IN VARIATION OF DRYING TEMPERATURE Andra Tersiana Wati; Diah Ayu Puspasari
Jurnal Pangan dan Agroindustri Vol. 11 No. 1: January 2023
Publisher : Department of Food Science and Biotechnology, Faculty of Agriculture Technology, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2023.011.01.4

Abstract

Mango is a fruit favorite of tropical people and oranges Lime is rich in vitamin C as well abundant available moment season harvest. As an easy commodity broken, needed innovation to get consumed moment no season harvest. Innovation possible processing one of them did fruit leather. Fruit leather is a product layer flt practica, durable and worth economical. Influence variation temperature drying (50 °C; 60 °C; 70 °C; and 80 °C) to characteristics physical that is color and texture as well as Vitamin C levels of fruit leather were observed with us the method Draft Random Complete (RAL) Non-Factorial. Therefore a sensory test was carried out on the resulting product on 25 panelists no trained . From the results research fruit leather mango with a temperature of 60 o C is sufficiently preferred with a content of vitamin C 1of 5.74 (mg/100 g) and water content of 11.59 (% db ) and texture 4365.58 g and color L = 53.81, a= 21.29, b = 48.58).
A HEDONIC ANALYSIS OF TENGGER TYPICAL CHILI SAUCE (CASE STUDY IN NGADIWONO VILLAGE, TOSARI DISTRICT, PASURUAN REGENCY) Siska Septiana; Dego Yusa Ali; Teti Estiasih; Neza Fadia Rayesa; Alia Fibrianingtyas; Nevara Latansya; Igoy Arya Bimo
Jurnal Pangan dan Agroindustri Vol. 11 No. 1: January 2023
Publisher : Department of Food Science and Biotechnology, Faculty of Agriculture Technology, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2023.011.01.5

Abstract

Habanero-type pepper (Capsicum chinense) is one of the main horticultural commodities in the Tengger mountains. These chilies is potential to be processed into ready-to-eat products. The development of this product is expected to improve the Tengger local economy. This study aims to determine the level of acceptance of Tengger typical chili sauce made from habanero-type pepper with and without the shrimp paste. A 5-point scale hedonic test was conducted to analyze the liking score of the original Tengger chili sauce, chili sauce with shrimp paste and commercial chili sauce as reference. 30 untrained panelists participated in this test. There was a significant difference in the liking scores especially on color attribute (p<0.05). Panelists gave lower acceptance scores to chili sauce with shrimp paste in color, aroma, and taste attributes. In general, the original Tengger chili sauce without the addition of shrimp paste is competitive with commercial chili sauce.
OPTIMASI SUHU DAN LAMA WAKTU STEAM BLANCHING UNTUK PEMBUATAN JAGUNG MANIS PIPIL BEKU VARIETAS PARAGON Mokhamad Nur; Nafisa Dwi Tanita; Suprayogi Suprayogi
Jurnal Pangan dan Agroindustri Vol. 11 No. 1: January 2023
Publisher : Department of Food Science and Biotechnology, Faculty of Agriculture Technology, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2023.011.01.6

Abstract

Jagung merupakan komoditas yang mudah rusak dalam keadaan segar. Salah satu metode yang dapat memperpanjang umur simpan sekaligus menjaga kualitasnya yaitu dengan mengolahnya menjadi jagung manis pipil beku. Dalam pembuatan jagung manis pipil diberikan perlakuan blanching metode steam karena dapat menghentikan reaksi enzimatis, mengurangi jumlah mikroba awal, menjaga tekstur bahan, dan menghilangkan komponen yang tidak diinginkan. Tujuan penelitian ini yaitu mendapatkan nilai optimal dari waktu dan suhu blanching untuk respon kadar air, total gula dan warna. Riset ini menggunakan metode RSM (Response Surface Methodology) dengan rancang percobaan CCD (Central Composite Design). Tahap optimasi menggunakan dua faktor yaitu suhu blanching (80○C, 90○C, 100○C) dan waktu blanching (2, 4, dan 6 menit). Analisis data menggunakan software Design Expert 13 dan minitab 18. Hasil penelitian menunjukkan perlakuan terbaik pada pembuatan jagung manis pipil yaitu suhu 80○C selama 2 menit menghasilkan  kadar air 83.91%, total gula 4.23%, dan perubahan warna 6.04.

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