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Jurnal Ilmu Pangan dan Hasil Pertanian
Published by Universitas PGRI Semarang
ISSN : 2581088X     EISSN : 2581110X     DOI : -
Core Subject : Health, Science, Education, Engineering,
Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Public Health Other
Jurnal Ilmu Pangan dan Hasil Pertanian is a scientific journal that published in PGRI Semarang University. The Scope of reasearch articles are some topics that related with : 1.Food Microbiology 2.Food Biochemistry 3.Food Chemical, 4.Food Engineering, 5.Food waste industry Jurnal Ilmu Pangan dan Hasil Pertanian will be published 2 (two) volumes in a year on June and December.
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Articles 98 Documents
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KAJIAN KARAKTERISTIK LOW METHOXYL PECTIN TERAMIDASI PADA SAMPEL BAHAN ALAM Amalia, Fania Dewi; Laeliocattleya, Rosalina Ariesta; Estiasih, Teti
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 3, No 2 (2019)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v3i2.4004

Abstract

Pektin merupakan polisakarida yang dapat ditemukan pada tanaman dan banyak digunakan sebagai gelling agent, pengemulsi, pengembang, dan penstabil, serta digunakan dalam bidang farmasi dan kosmetik. Pektin dapat diekstraksi dari beberapa komoditas yang pada umumnya akan menghasilkan High Methoxyl Pectin (HMP). Selain HMP, jenis lain dari pektin yaitu Low Methoxyl Pectin (LMP) juga memiliki lebih banyak sifat fungsional seperti sebagai pembentuk gel rendah gula, bioabsorben logam berat, dan senyawa pencegah kanker. HMP dapat diubah menjadi LMP dengan metode demetoksilasi salah satunya adalah demetoksilasi amonia. Metode demetoksilasi amonia ini juga menyebabkan adanya amida pada rantai pektin yang memberikan beberapa keuntungan seperti pembentukan gel pektin yang lebih mudah dan gel yang terbentuk lebih tahan terhadap sineresis. Kata kunci: Demetoksilasi Amonia, Low Methoxyl Pectin, Pektin
Mini Review: Hypocholesterolemic Potential of Unsaponifiable Matter from Palm Fatty Acid Distillate wulansari, angela; Estiasih, Teti; Yunianta, Yunianta
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 3, No 2 (2019)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v3i2.5359

Abstract

Palm fruit as raw material of palm oil is the main commodity of Indonesian agriculture. Palm fatty acid distillate (PFAD) is a by-product of palm oil refinery process in deodorization stage. PFAD contained bioactive compounds such as vitamin E, phytosterols, and squalene. Vitamin E, phytosterols, and squalene have knows for its hypocholesterolemic effect and cardio protector. Bioactive compounds of PFAD can be separated from its fatty acid using saponification reaction. Saponification of PFAD produced unsaponifiable matter (USM) which was rich in bioactive compounds. Food fortification is aimed to enhance the nutrition quality of food for specific reason. The fortificant can be macronutrient or micronutrient. USM of PFAD potentially become food product fortificant which will give hypocholesterolemic effect. This review is discussed about hypocholesterolemic effect of each bioactive compounds in USM of PFAD and the potential of USM as food fortificant espsecially for food with hypocholesterolemic effect.
Sifat Fisika dan Kimia Yogurt Sinbiotik Kering Beku dengan Variasi Sukrosa Kusumaningtyas, Amelia Ayu; Handayani, Catur Budi; Hartati, Sri
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 3, No 2 (2019)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v3i2.4535

Abstract

ABSTRACTYogurt is a fermented milk product made by adding lactic acid bacteria Streptococcus thermophillus and Lactobacillus bulgaricus. Sinbiotic yogurt is one of the fermentation products that is being developed and is made by adding Lactobacillus plantarum Dad 13 as a probiotic and Lactobacillus plantarum Dad 13 as a probiotic and purple sweet potato as a prebiotic. Freeze dried synbiotic yogurt is a product made with freeze dried. When dry, cryoprotectant microbial cells need to be added to survive. Cryoprotectant used is sucrose. The purpose of this study was to study the effect of sucrose composition as cryoprotectant on physical (rehydration time) and chemical (air content, total insoluble air solids, vitamin C content and protein content) freeze dry synbiotic yogurt. The experimental design used was a completely randomized design (CRD), with variations of sucrose 0%, 2.5%, 5% and 7.5%. The data obtained were analyzed using Analysis of Variance (ANOVA) with a significance level of 5%. The results of the analysis of physical characteristics (rehydration time) freeze dry synbiotic yogurt between 31.34-40.19 seconds, and the concentration of sucrose does not conflict with the rehydration time. The results of the analysis of chemical properties (water content and vitamin C) freeze dry synbiotic yogurt between 6.20-6.63% and 0.16-0.24%. Sucrose concentration had no significant effect on water content and vitamin C. The results of the analysis of chemical properties (total insoluble air and protein insoluble solids) yogurt contained 50% -50.62-62.95% and 7.66-16.26%. Sucrose concentration significantly affects total insoluble solids in air and protein.Keywords: chemical; freeze dried; physic; sucrose; synbiotic yogurt ABSTRAKYogurt adalah produk hasil fermentasi susu yang dibuat dengan menambahkan bakteri asam laktat Streptococcus thermophillus dan Lactobacillus bulgaricus. Yogurt sinbiotik merupakan salah satu produk hasil fermentasi yang sedang dikembangkan dan dibuat dengan menambahkan bakteri asam laktat (BAL) Lactobacillus plantarum Dad 13 sebagai probiotik dan ubi ungu sebagai prebiotik. Yogurt sinbiotik kering beku merupakan produk yang diproses dengan pengeringan beku. Pada saat pengeringan beku, perlu ditambahkan pelindung (cryoprotectant) supaya sel mikrobia dapat bertahan hidup. Cryoprotectant yang digunakan adalah sukrosa. Tujuan dari penelitian ini untuk mengetahui pengaruh konsentrasi sukrosa sebagai cryoprotectant terhadap sifat fisika (waktu rehidrasi) dan kimia (kadar air, total padatan tidak larut air, kadar vitamin C dan kadar protein) yogurt sinbiotik kering beku. Rancangan percobaan yang digunakan adalah rancangan acak lengkap (RAL), dengan variasi sukrosa 0 %, 2,5 %, 5% dan 7,5 %. Data yang diperoleh dianalisis menggunakan Analysis Of Variance (ANOVA) dengan tingkat signifikansi 5 %. Hasil dari analisis sifat fisika (waktu rehidrasi) yogurt sinbiotik kering beku berkisar antara 31,34-40,19 detik, dan konsentrasi sukrosa tidak berpengaruh nyata terhadap waktu rehidrasi. Hasil dari analisis sifat kimia (kadar air dan vitamin C) yogurt sinbiotik kering beku berkisar antara 6,20-6,63 % dan 0,16-0,24 %. Konsentrasi sukrosa tidak berpengaruh nyata terhadap kadar air dan vitamin C. Hasil dari analisis sifat kimia (total padatan tidak larut air dan protein) yogurt sinbiotik kering beku berkisar antara 50,95-62,95 % dan 7,66-16,26 %. Konsentrasi sukrosa berpengaruh nyata terhadap total padatan tidak larut air dan protein.Kata Kunci: fisika; kering beku; kimia; sukrosa; yogurt sinbiotik
IMPLEMENTATION OF PEKASAM NEW INNOVATIVE PRODUCT TECHNOLOGY IN PENUKAL ABAB DISTRICT LEMATANG ILIR DISTRICT Defriyanti, Wenni Tania
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 3, No 2 (2019)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v3i2.4916

Abstract

Fish is one of the sources of animal protein that many people consume because it is relatively easy to obtain and the price is affordable. Because of the many fish there are, so we need a way to preserve them. One way that has been done is by developing fish processed products. The purpose of developing processed fish products is to process river / freshwater fish into long-lasting processed products, and to find out the types of good packaging for the shelf life of processed fish products. Sampling was carried out in Air Itam Village, PALI Regency, on the SMEs that make stir-fry and non-stir-fry pekasam. The method used is a laboratory test method to determine microbiological tests (Total Plate Figures), and determination of pH. From the test results it can be seen that stir-fried pekasam is not suitable for direct consumption with a shelf life of more than 5 days if stored at room temperature when viewed from the number of bacteria and fungi that have passed the standard food standard, but if it is reprocessed before consumption (sauteed) it may still be feasible because some bacteria and fungi that can't stand the heat will die. Saute Pekasam is not suitable for consumption with a shelf life of more than 5 days if stored at room temperature (because the sample is tested after 5 days of manufacture, the sample is not tested on Day 0 to Day 5, which may still be fit for consumption before day 5 ). In order to produce processed fish products in the form of durable pekasam, the process of making pekasam can be done hygienically so that it can inhibit the growth of bacteria and fungi.
Perbandingan Penambahan Ekstrak Teh pada Karakteristik Kimia Caspian Sea Yoghurt maharani, shinta; Rahayu, Anita; Azizah, Dewi Nur; Rahayu, Dwi Lestari
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 3, No 2 (2019)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v3i2.5072

Abstract

Yoghurt merupakan susu fermentasi yang manfaat yang baik untuk tubuh. Adanya penambahan antioksidan seperti senyawa polifenol dari berbagai variasi air seduhan teh dapat memberikan dampak yang lebih baik bagi tubuh.Tujuan penelitian ini adalah untuk mengetahui perubahan karakteristik kimia Caspian Sea Yoghurt yang ditambah dengan air seduhan teh hijau, hitam dan putih. Penelitian ini dilakukan dengan 7 perlakuan terhadap variasi teh yang ditambahkan pada yoghurt yaitu 10% air seduhan teh hijau (10g teh/100ml air), 50% air seduhan teh hijau (5g teh/100ml air), 10% air seduhan teh hitam, 50% air seduhan teh hitam, 10% air seduhan teh putih, 50% air seduhan teh putih dan yoghurt tanpa penambahan teh. Fermentasi dilakukan pada suhu ± 30oC selama 12 jam. Hasil penelitian menunjukkan bahwa penambahan air seduhan teh dan lama waktu fermentasi berpengaruh nyata terhadap kadar asam laktat, nilai pH dan kadar polifenol pada yoghurt teh. Makin banyak penambahan air seduhan teh maka kadar asam laktat dan pH yoghurt akan semakin rendah, namun kadar polifenol akan semakin tinggi. Sedangkan untuk waktu fermentasi, makin lama waktu fermentasi maka pH yoghurt akan semakin rendah sedangkan kadar asam laktat semakin tinggi. Kadar polifenol tertinggi terdapat pada yoghurt dengan penambahan air seduhan teh hijau sedangkan kadar polifenol terendah terdapat pada yogurt dengan penambahan air seduhan teh putih.
PROFIL KUALITAS SUSU SEGAR DI KECAMATAN DAU KABUPATEN MALANG Satria, Awang Teja; Erina, Almaedawati; Winarso, Aji
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 3, No 2 (2019)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v3i2.5104

Abstract

Perlunya manajemen pengawasan dan kontrol kualitas terhadap peredaran susu segar di masyarakat, adalah merupakan upaya mencegah adanya pemalsuan susu dengan bahan lain dan cemaran yang dapat mengkontaminasi susu sehingga menjadi tidak layak untuk dikonsumsi. Penelitian ini dilakukan pada bulan September sampai Oktober 2019, bertujuan untuk mengetahui gambaran kualitas susu segar ditingkat Koperasi Unit Desa (KUD), Tempat Penampungan Susu (TPS) dan Peternak di Kecamatan Dau Kabupaten Malang. Sampel susu segar diperoleh secara langsung dari lokasi Peternakan, TPS dan KUD sebanyak 30 sampel. Data yang diperoleh dianalisa secara deskriptif analitik.  Hasil analisa kualitas susu segar dengan menggunakan uji organoleptik adalah meliputi warna, rasa dan aroma tidak  menunjukkan adanya perubahan atau normal. Sementara hasil analisa uji alkohol, derajat keasaman, sedimentasi, lemak, redukatse (MBRT) masih dalam kisaran normal sesuai Standar Nasional Indonesia (SNI). Pada Uji total bakteri (TPC) untuk masing-masing sampel susu segar dari KUD, TPS dan Peternak rata-rata jumlah bakteri adalah 5,2 ± 2,5 x 10⁴cfu/ml  yang masih dibawah standar SNI yaitu kurang dari 1,0 x 10⁶ cfu/ml. Sehingga  dapat disimpulkan bahwa susu segar yang beredar di Kecamatan Dau Kabupaten Malang dalam keadaan aman, baik dan layak untuk dikonsumsi. Higiene peternak/pemerah beserta ternaknya, sanitasi kandang dan peralatan pemerahan susu serta penyimpanan hasil susu yang baik merupakan faktor penting terpeliharanya kualitas susu segar yang dapat menjamin keamanan masyarakat dalam mengkonsumsi susu segar tersebut.
THE EFFECT OF SOAKING SALTS CONCENTRATION TO CANDIED GARLIC (Sativum allium L.) Titaley, Naning Restiani; Herawati, Maria Marina
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 3, No 2 (2019)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v3i2.4947

Abstract

Garlic has a bitter taste, which makes people reluctant to eat one whole garlic clove. The salt soaking technique used to reduce the bitter taste of the garlic, and the garlic processed into wet candied garlic, so it became more edible than not process. The process of candied garlic could preserve the durability level, which allows it to be stored longer at low temperatures. The research materials used were salt and sugar. The purpose of the research was to know the effect of salt concentration on reducing bitterness and the right concentration to reduce the bitter taste of garlic. This research used the RAK method, and DMRT (Duncan’s Multiple Range Test), and the samples of salt were 3%; 3.5%; 4%; 4.5%. The test included chemical tests (water content and total microbes) and organoleptic tests (taste, aroma, and texture). The water content of the product showed the result, which was not significantly different, and the total microbes test showed no microorganism was found or grew on the product. The organoleptic test of taste was obtained on 3.5% salt, with an average of 2.75% (likes), while the aroma and texture did not show a significant difference in the result. The aroma and texture data obtained on 2.90 (likes) and 2.40 (likes) with 3.5% salt. Keywords: Candied; Garlic; Salt; Soaking; Sugar.
Total Polyphenol, Rehydration Ratio, and Liquor Color of Different Grade Green Tea Prawira-Atmaja, M Iqbal; Azhary, Beauty; Harianto, Sugeng; Maulana, Hilman; Shabri, Shabri; Rohdiana, Dadan
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 3, No 2 (2019)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v3i2.5116

Abstract

Tea is a non-alcoholic beverage that is widely consumed after water with potential health benefits. In general, tea processing divided into three types, non-enzymatic oxidation process (green tea), semi-oxidation (oolong tea), and with enzymatic oxidation (black tea). The sorting and grading is a stage in controlling the quality of green tea. This study aims to determine the characteristics of different grades of green tea on the total polyphenols, liquor color, and rehydration ratio. The results showed that the pekoe/pecco grade had the highest total polyphenol and rehydration ratio compared to other grades. Pekoe grade has a greenish yellow  and brighter liquor color. Application of good agriculture practice (GAP) and plucking of fresh tea leaves should be considered to obtain more grade pekoe in the green tea processing.
Silver Rasbora Bekasam Using Various Processed Rice on Microbiological and Organoleptic Properties Priyanto, Anugerah Dany
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 2, No 2 (2018)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v2i2.3039

Abstract

Silver rasbora fish is a fresh fish that is often found in the traditional market, but the product has decreased in quality during its distribution chain. Bekasam is a spontaneous fermented fish product by adding salt as microorganism selective material and rice as source of carbohydrates for expected microorganisms. Aims of this study were to innovate silver rasbora fish processing into bekasam and explore various kinds of processed rice as fermentation media. This study was used by a completely randomized design (CRD) with factor was processed rice, particulary uncooked rice, cooked rice, karak, and nasi aking that given to fish by 50% (w/w). Observations were made on fresh silver rasbora fish and bekasam to compare the quality of fermented products. The observed parameters included total lactic acid bacteria and organoleptic. The results showed that processed rice had significantly effect on total LAB toward bekasam (P <0.05). Total LAB of bekasam which were fermented by various kinds of processed rice which can classified as probiotic food between 8.12-8.75 log CFU / g. Likewise on the organoleptic properties had significant effect (P <0.05). The best product was obtained from the bekasam using karak as fermentation media. The bekasam had total LAB of 8.12 log CFU / g and also had organoleptic properties with a high level of preference compared to the others. Hopefully, this research can increases the added value of silver rasbora fish and better quality than fresh products.
Kajian Penggunaan Spinner Terhadap Komposisi Kimia Wader Krispi Study of Using Spinner Machine to The Chemical Composition of Wader Krispi Dewi, Eko Nurcahya
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 1, No 2 (2017)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v1i2.1878

Abstract

Wader krispi merupakan salah satu produk diversifikasi ikan wader yang banyak diproduksi di Kabupaten Kendal. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh penggunaan spinner terhadap kandungan gizi dan parameter oksidasi wader krispi dibandingkan dengan tanpa penggunaan spinner. Hasil yang diperoleh menunjukkan bahwa dengan penggunaan spinner dapat menurunkan kadar air, kadar abu, kadar lemak, yaitu masing-masing 4,61%, 4,88%, dan 3,48%. Sedangkan kadar protein mengalami peningkatan yaitu 32,1% dibandingkan dengan wader krispi tanpa penggunaan spinner. Penggunaan spinner pada wader krispi juga menurunkan PV dan TBA sebagai parameter oksidasi, yaitu 4,47 meq/kg dan 0,04 malonaldehid/g.

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