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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 7 Documents
 1 
Search results for , issue "Vol. 9 No. 4: October 20221" : 7 Documents clear
PENGARUH METODE PENGERINGAN DAN PERSENTASE TEH KERING TERHADAP KARAKTERISTIK SEDUHAN TEH DAUN BIDARA (Ziziphus mauritiana L.) Adhima Adhamatika; Erni Sofia Murtini
Jurnal Pangan dan Agroindustri Vol. 9 No. 4: October 20221
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.2021.009.04.1

Abstract

Bidara merupakan tanaman tradisonal yang daunnya mengandung tinggi polifenol sehingga berpotensi untuk dikembangkan menjadi produk teh herbal. Pengeringan daun bidara sangat berpengaruh terhadap kualitas rasa, warna, dan aroma teh. Penelitian ini bertujuan untuk mengkaji pengaruh – pengaruh yang dapat ditimbulkan dari metode pengeringan dan persentase teh kering terhadap karakteristik sampel seduhan teh bidara yang dibuat pada penelitian ini. Desain penelitian digunakan RAKF 2 faktor. Faktor pertama meliputi metode pengeringan yang sering digunakan dalam pengeringan teh yaitu pengeringan kabinet, sangrai, dan sinar matahari. Faktor 2 meliputi persentase penggunaan teh kering yaitu 1%, 3%, dan 5% dengan masing-masing 3 kali ulangan. Respon yang diuji meliputi warna, pH, fenol, flavonoid, aktivitas antioksidan, tanin, dan uji organoleptik yang dilakukan dengan uji hedonik. Penelitian ini menunjukkan bahwa teh daun bidara terbaik dihasilkan dari pengeringan sinar matahari dengan presentase penggunaan teh kering sebesar 5% dengan nilai fenol, flavonoid, tanin, antioksidan, dan skor hedonik paling optimal.
AMINO ACID PROFILE ANALYSIS OF RED AND GREEN MELINJO PEELS TEA Raskita Saragih; Ermiziar Tamizi; Shinta Leonita
Jurnal Pangan dan Agroindustri Vol. 9 No. 4: October 20221
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.2021.009.04.2

Abstract

       The study aims to analyze the profile of non-essential and essential amino acids in the peels and herbal tea products made from red and green melinjo peels. The processing of melinjo seeds into chips in  Pandeglang Regency in Banten Provence, produces large amounts of melinjo peels waste.  The processed tea from red and green melinjo peels contains polyphenol compounds, antioxidants, protein and amino acids that are good for health. The processing stages of the melinjo peel tea by sorting the peels for red and green melinjo peels, then washed, made them into thin slices, and dried using an oven blower at 65oC of temperature for 4 hours. Both green and red melinjo peels tea were analyzed for the amino acid profile using the UPLC method. Based on the results of the analysis, it was found that the amino acid content of melinjo peels and melinjo peels tea, both green and red, consisted of 7 non-essential amino acids and 8 essential amino acids. L-glutamic acid and L-aspartic acid are the highest amino acid components which can give melinjo peels tea a characteristic aroma and taste.
PEMBUATAN MINUMAN INSTAN EFFERVESCENT DAUN PEGAGAN (Centella asiatica (L.) Urban) DENGAN PENAMBAHAN EFFERVESCENT MIX Dini Novita Sari; Azizah Azizah
Jurnal Pangan dan Agroindustri Vol. 9 No. 4: October 20221
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.2021.009.04.3

Abstract

        Penelitian pengaruh dari campuran effervescent terhadap sifat fisik dan kimiawi serta preferensi panelis pada serbuk effervescent daun pegagan. Rancangan penelitian dengan RAL yaitu tiga ulangan dan lima perlakuan. Data dianalisis dengan statistik anova dan dilanjutkan dengan DNMRT pada taraf signifikansi 5%. Perlakuan yaitu penambahan effervescent mix sebanyak 40%, 45%, 50%, 55%, dan 60%. Pengamatan fisik terdiri dari waktu kelarutan dan analisis kimia yaitu pH, kadar air, kadar klorofil, aktivitas antioksidan, kadar polifenol, dan daya terima. Produk terbaik berdasarkan organoleptik, karakterisasi fisik dan kimiawi adalah      produk D yang ditambahkan campuran effervescent 55%. Hasil evaluasi organoleptik pada produk D adalah pada warna 60%, rasa 55% dan aroma 50%. Analisis fisik hasilnya yaitu 63.33 detik untuk waktu kelarutan dan pengamatan kimia 6.9% kadar air, pH 5.6, aktivitas antioksidan 24.97%, kadar polifenol 1.77 mg/ml, dan kadar klorofil 10.79 mg/L.
CEREAL FLAKES FROM Ipomoea batatas AND Setaria italica AS EMERGENCY FOOD: CHEMICAL, MICROBIOLOGICAL, AND SENSORY PROPERTIES DURING STORAGE Ratna Ariani Nilateja Putri; Alia Rahmi; Agung Nugroho
Jurnal Pangan dan Agroindustri Vol. 9 No. 4: October 20221
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.2021.009.04.4

Abstract

        Emergency food supplies the daily human energy needs during emergencies. This research aimed to determine the effects of storage periode of cereal flakes made from sweet potatoes (Ipomoea batatas) and foxtail millet (Setaria italica)   on the chemical, microbiological, and sensory properties. The composition of cereal flakes used was 75% of sweet potato flour and 25% of jewawut flour. Cereal flakes were tested for proximate levels (moisture, ash, protein, fat, and carbohydrate), crude fiber content, TPC, and sensory. The change observed after 40 days storage at 40⁰C and RH 70% were 0.61-2.51% in moisture content, 2.29 - 1.91% in ash content, 7.44-7.19% in protein content, 18.79-18.09% in fat content, 70.88 - 70.40% in carbohydrate content, 5.28 - 4.98% in crude fiber content, and TPC 5.5x101 - 3.1x103 cfu/g. Forty days observation showed that cereal flakes remained in good quality for consumption based on SNI 01-4270-1996. The product is adequate as an alternative of emergency food.
PENGEMBANGAN PROSES PEMBUATAN BIOETANOL GENERASI II DARI LIMBAH TANDAN KOSONG KELAPA SAWIT Hanifah Khairiah; Muhammad Ridwan
Jurnal Pangan dan Agroindustri Vol. 9 No. 4: October 20221
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.2021.009.04.5

Abstract

      Tandan kosong kelapa sawit (TKKS) yang merupakan sumber gula mengandung selulosa yang tinggi (75-80%), sehingga memiliki potensi besar untuk dijadikan bioetanol. Tujuan penelitian adalah menggunakan kembali tandan kosong kelapa sawit sebagai bahan utama dalam pembuatan bioetanol generasi II dengan melakukan pengembangan proses. Proses pertama yaitu pretreatment dengan menambahkan NaOH dan H2SO4 2%, dilanjutkan proses fermentasi menggunakan perbandingan Saccharomyces cerevisiae and Aspergillus oryzae dengan perbandingan 5,10,15 dan 20% selama 7 hari. Terakhir adalah proses destilasi pada suhu 79 oC. Berdasarkan hasil penelitian, larutan NaOH lebih banyak menurunkan kadar lignin dan hemiselulosa sebesar 12.22% dan 45.17%, sedangkan selulosa mengalami kenaikan sebesar 71.34%. pada proses fermentasi, maka didapatkan variasi  konsentrasi dan waktu optimum proses fermentasi pada penelitian ini adalah penambahan konsentrasi Saccharomyces cerevisiae  5%, dengan volume bioetanol yang dihasilkan sebesar 14.4 ml,  densitas 0.8757 g/ml dan kadar glukosa yang tertinggal sebanyak 8.48%.
PENGARUH NATRIUM BENZOAT DAN WAKTU PENYIMPANAN TERHADAP MUTU KIMIA DAN MIKROBIOLOGIS SELAI PALA (Myristica fragrans Houtt) Centhya Victorin Maitimu
Jurnal Pangan dan Agroindustri Vol. 9 No. 4: October 20221
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.2021.009.04.6

Abstract

     Penelitian ini bertujuan untuk menganalisis pengaruh natrium benzoat dan waktu penyimpanan terhadap mutu kimia dan mikrobiologi selai pala. Penelitian dilakukan secara acak lengkap dengan dua variabel yaitu natrium benzoat dan waktu penyimpanan dengan dua ulangan. Hasilnya menunjukkan bahwa konsentrasi natrium benzoat dapat mempertahankan kandungan vitamin C hingga penyimpanan 15 hari. Namun penambahan 250 mg natrium benzoat pada penyimpanan 15 hari dapat mengawetkan selai pala dengan kandungan vitamin C 0.138 mg/100g bahan, total asam 9.25 mg/100g bahan dan nilai pH 2.00. Sedangkan penambahan natrium benzoat 750 mg dapat mengawetkan selai pala hingga 60 hari ditunjukkan dengan jumlah koloni terendah (25 x 10-3 CFU/ml) yang memenuhi standar mutu Indonesia (SNI). Kesimpulannya, produksi selai pala dengan penambahan natrium benzoat layak untuk memperpanjang waktu penyimpanan.
CONCENTRATION OF LONTAR SUGAR (Borassus flabellifer Linn) AND ITS EFFECT ON PHYSICOCHEMICAL AND ORGANOLEPTIC PROPERTIES OF VILLAGE CHICKEN JERKY Yelia May Danga Ndia; Yessy Tamu Ina; Alexander Kaka
Jurnal Pangan dan Agroindustri Vol. 9 No. 4: October 20221
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.2021.009.04.7

Abstract

        This study aims to determine the different concentrations of palm sugar on the physicochemical and organoleptic properties of chicken jerky. This study used RAL with 4 treatments and 5 replications, namely soaking chicken meat with a concentration of palm sugar 10%-40%. Observation variables were water content, pH, antioxidant and organoleptic. The data obtained include data on water content, pH and organoleptic then analyzed by ANOVA at 95% level. While the total antioxidants were tested descriptively. The results of the analysis showed that the concentration of palm sugar 10%-40% contained water content (8.52-10.52%), the concentration of palm sugar 10-40% (6.33-5.64%) The higher the concentration of palm sugar in chicken meat jerky In chicken, the lower the pH, the antioxidants produced in each treatment of palm sugar were 10% - 40% (79.28% - 83.23%) and 40% palm sugar could increase the panelists' acceptance of organoleptic.

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