Pub Date : 2023-10-31DOI: 10.21776/ub.jpa.2023.011.04.5
Jihan Nahda, Aprilia Fitriani
The airline catering industry faces challenges in providing food due to diverse requirements and constrained space and resources on airplanes. This research investigates the application of Good Manufacturing Practices (GMP) in aviation catering production, exploring its potential to enhance product quality, adhere to safety and health standards, and satisfy customer expectations. The research methods employed encompassed observation, interviews, and a thorough examination of credible literature sources.The overall GMP implementation at PT XYZ demonstrated 93.59% compliance and 6.41% non-compliance. In conclusion, the adoption of GMP in aviation catering leads to enhanced product quality and compliance with health standards. Through this approach, airline catering companies can ensure that their products meet both customer quality expectations and health regulations.
{"title":"EVALUATION OF THE IMPLEMENTATION OF GOOD MANUFACTURING PRACTICES (GMP) AT PT XYZ UNIT CENGKARENG","authors":"Jihan Nahda, Aprilia Fitriani","doi":"10.21776/ub.jpa.2023.011.04.5","DOIUrl":"https://doi.org/10.21776/ub.jpa.2023.011.04.5","url":null,"abstract":"The airline catering industry faces challenges in providing food due to diverse requirements and constrained space and resources on airplanes. This research investigates the application of Good Manufacturing Practices (GMP) in aviation catering production, exploring its potential to enhance product quality, adhere to safety and health standards, and satisfy customer expectations. The research methods employed encompassed observation, interviews, and a thorough examination of credible literature sources.The overall GMP implementation at PT XYZ demonstrated 93.59% compliance and 6.41% non-compliance. In conclusion, the adoption of GMP in aviation catering leads to enhanced product quality and compliance with health standards. Through this approach, airline catering companies can ensure that their products meet both customer quality expectations and health regulations.","PeriodicalId":17700,"journal":{"name":"Jurnal Pangan dan Agroindustri","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135871587","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-10-31DOI: 10.21776/ub.jpa.2023.011.04.1
Pulung Nugroho, Karina Bianca Lewerissa, Francies Seva Gentaarinda
Dried chrysanthemum, jasmine and butterfly pea are raw materials for dip infused with antioxidant and vitamin C content. This study aimed to determine the effect of temperature and infusion time on vitamin C content and antioxidant activity. A two-factorial design was used with the first factor being the infusion temperature of 30, 50 and 70 °C. The second factor was infusion time of 1, 3 and 5 minute. Vitamin C content was determined by UV spectrophotometric method (Thermo Scientific Genesys 10 S UV), antioxidant activity by DPPH method, and moisture content by moisture analyzer. The optimum results of vitamin C content of dry samples at 30 °C brewing temperature for 3 minutes and 70 °C brewing temperature for 5 minutes was 0.29%. The vitamin C content of the wet flower control at 70 °C for 5 minutes was 0.53%. The optimum antioxidant activity of the dry sample at 50 °C brewing temperature for 3 minutes was 34.61% and that of the fresh flower control at 70 °C brewing temperature for 5 minutes was 94.14%. The moisture content of dried Chrysanthemum was 7.30%, dried Jasmine was 6.25% and dried butterfly pea was 7.24%.
{"title":"EFFECT OF BREWING TEMPERATURE AND TIME ON VITAMIN C CONTENT AND ANTIOXIDANT ACTIVITY OF EDIBLE FLOWER INFUSES","authors":"Pulung Nugroho, Karina Bianca Lewerissa, Francies Seva Gentaarinda","doi":"10.21776/ub.jpa.2023.011.04.1","DOIUrl":"https://doi.org/10.21776/ub.jpa.2023.011.04.1","url":null,"abstract":"Dried chrysanthemum, jasmine and butterfly pea are raw materials for dip infused with antioxidant and vitamin C content. This study aimed to determine the effect of temperature and infusion time on vitamin C content and antioxidant activity. A two-factorial design was used with the first factor being the infusion temperature of 30, 50 and 70 °C. The second factor was infusion time of 1, 3 and 5 minute. Vitamin C content was determined by UV spectrophotometric method (Thermo Scientific Genesys 10 S UV), antioxidant activity by DPPH method, and moisture content by moisture analyzer. The optimum results of vitamin C content of dry samples at 30 °C brewing temperature for 3 minutes and 70 °C brewing temperature for 5 minutes was 0.29%. The vitamin C content of the wet flower control at 70 °C for 5 minutes was 0.53%. The optimum antioxidant activity of the dry sample at 50 °C brewing temperature for 3 minutes was 34.61% and that of the fresh flower control at 70 °C brewing temperature for 5 minutes was 94.14%. The moisture content of dried Chrysanthemum was 7.30%, dried Jasmine was 6.25% and dried butterfly pea was 7.24%.","PeriodicalId":17700,"journal":{"name":"Jurnal Pangan dan Agroindustri","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135872783","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-07-31DOI: 10.21776/ub.jpa.2023.011.03.2
Afifah Tri Novita, A. Widyasanti, S. Rosalinda
Pati jagung memiliki kestabilan tekstur yang baik dalam proses pembuatan Edible Film (EF). Ekstrak daun belimbing wuluh yang ditambahkan dalam pembuatan EF ditujukan untuk meningkatkan kualitas EF, dikarenakan ekstrak daun belimbing wuluh mengandung flavonoid, tannin, dan saponin. Penambahan konsentrasi pati jagung akan mempengaruhi karakteristik fisik EF. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh perbedaan konsentrasi pati jagung (rasio 1, 2, dan 3% b/v) terhadap karakteristik fisik EF. Metode eksperimental laboratorium digunakan dalam penelitian ini. Beberapa parameter yang diamati dalam penelitian ini adalah rendemen pengeringan, kelarutan, dan laju transmisi uap air. Berdasarkan parameter tersebut, perlakuan terbaik dalam penambahan pati jagung adalah sebanyak 3% b/v, dimana memiliki nilai kelarutan dan laju transmisi uap terendah secara berurutan adalah 36.68% dan 2.24g/m2.jam. Berdasarkan penelitian ini, semakin tinggi konsentrasi pati jagung dalam pembuatan EF, akan diperoleh karakteristik fisik EF yang terbaik.
{"title":"PENGARUH PERBEDAAN KONSENTRASI PATI JAGUNG DALAM PEMBUATAN EDIBLE FILM DENGAN PENAMBAHAN EKSTRAK DAUN BELIMBING WULUH","authors":"Afifah Tri Novita, A. Widyasanti, S. Rosalinda","doi":"10.21776/ub.jpa.2023.011.03.2","DOIUrl":"https://doi.org/10.21776/ub.jpa.2023.011.03.2","url":null,"abstract":"Pati jagung memiliki kestabilan tekstur yang baik dalam proses pembuatan Edible Film (EF). Ekstrak daun belimbing wuluh yang ditambahkan dalam pembuatan EF ditujukan untuk meningkatkan kualitas EF, dikarenakan ekstrak daun belimbing wuluh mengandung flavonoid, tannin, dan saponin. Penambahan konsentrasi pati jagung akan mempengaruhi karakteristik fisik EF. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh perbedaan konsentrasi pati jagung (rasio 1, 2, dan 3% b/v) terhadap karakteristik fisik EF. Metode eksperimental laboratorium digunakan dalam penelitian ini. Beberapa parameter yang diamati dalam penelitian ini adalah rendemen pengeringan, kelarutan, dan laju transmisi uap air. Berdasarkan parameter tersebut, perlakuan terbaik dalam penambahan pati jagung adalah sebanyak 3% b/v, dimana memiliki nilai kelarutan dan laju transmisi uap terendah secara berurutan adalah 36.68% dan 2.24g/m2.jam. Berdasarkan penelitian ini, semakin tinggi konsentrasi pati jagung dalam pembuatan EF, akan diperoleh karakteristik fisik EF yang terbaik.","PeriodicalId":17700,"journal":{"name":"Jurnal Pangan dan Agroindustri","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-07-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47631271","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-07-31DOI: 10.21776/ub.jpa.2023.011.03.1
Wiajeng Dayani Lestari, Titisari Juwitaningtyas
Daun rambutan Aceh (Nephelum lappaceum L) mengandung senyawa yang memiliki potensi sebagai antioksidan, sehingga dapat digunakan sebagai teh herbal. Kerusakan senyawa tersebut dapat terjadi jika suhu dan waktu pengeringan tidak tepat. Tujuan penelitian ini adalah untuk mengetahui pengaruh variasi suhu dan waktu pengeringan terhadap karakteristik teh herbal dari daun rambutan Aceh. Penelitian ini menggunakan rancangan acak kelompok (RAK) dengan dua faktor, yaitu variasi suhu (40, 50, 60 °C) dan waktu (120, 150, 180 menit) pengeringan. Variabel yang diamati meliputi karakteristik kimia, seperti fitokimia secara kualitatif, total fenol, aktivitas antioksidan, dan kadar air. Data yang diperoleh diolah menggunakan analisis varian (ANOVA), dan dilakukan uji lanjut dengan uji DMRT untuk hasil yang signifikan. Teh herbal dari daun rambutan Aceh terbukti mengandung saponin, flavonoid, dan tanin. Sampel yang mengalami perlakuan suhu 50 °C selama 120 menit menunjukkan hasil terbaik, dengan kadar air sebesar 7.6%, total fenol sebesar 1.419 mg GAE/g, dan IC50 sebesar 34.106 ppm. Hasil analisis menunjukkan bahwa variasi waktu pengeringan dan suhu pengeringan memiliki pengaruh yang signifikan terhadap karakteristik kimia teh herbal dari daun rambutan Aceh.
{"title":"KARAKTERISTIK KIMIA TEH DAUN RAMBUTAN ACEH (NEPHELUM LAPPACEUM L) DENGAN VARIASI SUHU DAN WAKTU PENGERINGAN","authors":"Wiajeng Dayani Lestari, Titisari Juwitaningtyas","doi":"10.21776/ub.jpa.2023.011.03.1","DOIUrl":"https://doi.org/10.21776/ub.jpa.2023.011.03.1","url":null,"abstract":"Daun rambutan Aceh (Nephelum lappaceum L) mengandung senyawa yang memiliki potensi sebagai antioksidan, sehingga dapat digunakan sebagai teh herbal. Kerusakan senyawa tersebut dapat terjadi jika suhu dan waktu pengeringan tidak tepat. Tujuan penelitian ini adalah untuk mengetahui pengaruh variasi suhu dan waktu pengeringan terhadap karakteristik teh herbal dari daun rambutan Aceh. Penelitian ini menggunakan rancangan acak kelompok (RAK) dengan dua faktor, yaitu variasi suhu (40, 50, 60 °C) dan waktu (120, 150, 180 menit) pengeringan. Variabel yang diamati meliputi karakteristik kimia, seperti fitokimia secara kualitatif, total fenol, aktivitas antioksidan, dan kadar air. Data yang diperoleh diolah menggunakan analisis varian (ANOVA), dan dilakukan uji lanjut dengan uji DMRT untuk hasil yang signifikan. Teh herbal dari daun rambutan Aceh terbukti mengandung saponin, flavonoid, dan tanin. Sampel yang mengalami perlakuan suhu 50 °C selama 120 menit menunjukkan hasil terbaik, dengan kadar air sebesar 7.6%, total fenol sebesar 1.419 mg GAE/g, dan IC50 sebesar 34.106 ppm. Hasil analisis menunjukkan bahwa variasi waktu pengeringan dan suhu pengeringan memiliki pengaruh yang signifikan terhadap karakteristik kimia teh herbal dari daun rambutan Aceh.","PeriodicalId":17700,"journal":{"name":"Jurnal Pangan dan Agroindustri","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-07-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43740927","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-07-31DOI: 10.21776/ub.jpa.2023.011.03.3
Diky Efendi, Ulya Sarofa, D. F. Rosida
Tiwul semakin sulit ditemui karena proses pembuatan dan pemasakannya yang cukup memakan waktu, kandungan gizi pada tiwul dinilai masih rendah. Tujuan penelitian ini adalah untuk mengetahui pengaruh subtitusi tepung kecambah kacang tunggak dan penambahan xanthan gum pada pembuatan tiwul instan yang dihasilkan. Rancangan percobaan yang digunakan adalah RAL dengan dua faktor. Faktor I adalah subtitusi tepung kecambah kacang tunggak (15%,20%,25%), sedangkan faktor II adalah penambahan xanthan gum (1%, 1.5%, 2%). Perlakuan terbaik diperoleh pada subtitusi tepung kecambah kacang tunggak sebesar 20% dan penambahan xanthan gum sebesar 1.5% yang menghasilkan tiwul instan dengan karakteristik: kadar air 9,00%, kadar abu 1,84%, kadar protein 6,75%, kadar pati 73,45%, kadar amilosa 25,54%, volume kembang 126,06%, daya rehidrasi 115,22%, serat pangan 10,19%, daya cerna protein 22,43%. Sifat fisikokimia tiwul instan dapat dipengaruhi oleh formulasi subtitusi tepung kecambah kacang tunggak dan penambahan xanthan gum.
{"title":"KAJIAN SUBTITUSI TEPUNG KECAMBAH KACANG TUNGGAK DAN PENAMBAHAN XANTHAN GUM PADA PEMBUATAN TIWUL INSTAN","authors":"Diky Efendi, Ulya Sarofa, D. F. Rosida","doi":"10.21776/ub.jpa.2023.011.03.3","DOIUrl":"https://doi.org/10.21776/ub.jpa.2023.011.03.3","url":null,"abstract":"Tiwul semakin sulit ditemui karena proses pembuatan dan pemasakannya yang cukup memakan waktu, kandungan gizi pada tiwul dinilai masih rendah. Tujuan penelitian ini adalah untuk mengetahui pengaruh subtitusi tepung kecambah kacang tunggak dan penambahan xanthan gum pada pembuatan tiwul instan yang dihasilkan. Rancangan percobaan yang digunakan adalah RAL dengan dua faktor. Faktor I adalah subtitusi tepung kecambah kacang tunggak (15%,20%,25%), sedangkan faktor II adalah penambahan xanthan gum (1%, 1.5%, 2%). Perlakuan terbaik diperoleh pada subtitusi tepung kecambah kacang tunggak sebesar 20% dan penambahan xanthan gum sebesar 1.5% yang menghasilkan tiwul instan dengan karakteristik: kadar air 9,00%, kadar abu 1,84%, kadar protein 6,75%, kadar pati 73,45%, kadar amilosa 25,54%, volume kembang 126,06%, daya rehidrasi 115,22%, serat pangan 10,19%, daya cerna protein 22,43%. Sifat fisikokimia tiwul instan dapat dipengaruhi oleh formulasi subtitusi tepung kecambah kacang tunggak dan penambahan xanthan gum.","PeriodicalId":17700,"journal":{"name":"Jurnal Pangan dan Agroindustri","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-07-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44214887","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-07-31DOI: 10.21776/ub.jpa.2023.011.03.4
Almira Dinar Dhiny, J. Jariyah, Luqman Agung Wicaksono, A. D. Priyanto, Serly Safitri, Wildan Naufal Esfandiar
Milk is a food product that contains many nutrients. Thermosonication is a method combining ultrasonic and medium-temperature heating that can be used as an alternative pasteurisation method because it can maintain the nutrients contained in milk while providing safety assurance for consumption. This study aimed to determine the effect of frequency and duration of thermosonication on the physical, chemical and microbiological quality of cow's milk. The experimental design used was a completely randomised design (CRD) with two factorials of frequency (20 and 22kHz) and duration of thermosonication (5, 10, 15 and 20 minutes). The data obtained were analysed with ANOVA and BNJ further tests at the 5% level. The best treatment was 22kHz frequency for 20 minutes with the results of viscosity 3.80 ± 0.000 cP, pH 6.8 ± 0.00, fat content 3.22 ± 0.00%, protein content 2.19 ± 0.01% and total bacteria 0.53 ± 0.67 log CFU/ml, and was able to reduce Escherichia coli bacteria by 2.95 log CFU/ml.
{"title":"EFFECT OF FREQUENCY AND DURATION OF THERMOSONICATION ON THE PHYSICAL, CHEMICAL AND MICROBIOLOGICAL QUALITY OF COW'S MILK","authors":"Almira Dinar Dhiny, J. Jariyah, Luqman Agung Wicaksono, A. D. Priyanto, Serly Safitri, Wildan Naufal Esfandiar","doi":"10.21776/ub.jpa.2023.011.03.4","DOIUrl":"https://doi.org/10.21776/ub.jpa.2023.011.03.4","url":null,"abstract":"Milk is a food product that contains many nutrients. Thermosonication is a method combining ultrasonic and medium-temperature heating that can be used as an alternative pasteurisation method because it can maintain the nutrients contained in milk while providing safety assurance for consumption. This study aimed to determine the effect of frequency and duration of thermosonication on the physical, chemical and microbiological quality of cow's milk. The experimental design used was a completely randomised design (CRD) with two factorials of frequency (20 and 22kHz) and duration of thermosonication (5, 10, 15 and 20 minutes). The data obtained were analysed with ANOVA and BNJ further tests at the 5% level. The best treatment was 22kHz frequency for 20 minutes with the results of viscosity 3.80 ± 0.000 cP, pH 6.8 ± 0.00, fat content 3.22 ± 0.00%, protein content 2.19 ± 0.01% and total bacteria 0.53 ± 0.67 log CFU/ml, and was able to reduce Escherichia coli bacteria by 2.95 log CFU/ml.","PeriodicalId":17700,"journal":{"name":"Jurnal Pangan dan Agroindustri","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-07-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48424730","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-07-31DOI: 10.21776/ub.jpa.2023.011.03.5
Marningsih Doko Patty, E. S. Murtini, W. Putri
Sorghum is one of the local commodities that has the potential to be developed into alternative food products. Sorghum is a gluten-free source of protein, vitamins, minerals and calories. This study aims to determine the effect of the proportion of sorghum flour and sago flour on physical and chemical characteristics and determine the best treatment for dry noodles. The experimental design used a completely randomised design with one factor, that is the proportion of sorghum flour and sago flour consisting of 6 levels (80:20; 75:25; 70:30; 65:35; 60:40; 55:45) grams. The results showed that the proportion of sorghum flour and sago flour affected the physical characteristics of colour, breakage, elongation, cooking time, cooking shrinkage, and water absorption, but had no effect on breaking point. The best behaviour was produced in the proportion of 60 grams of white sorghum flour and 40 grams of sago flour which was then chemically analysed to have a moisture content of 11.90%, fat content of 0.24, ash content of 1.15%, protein content of 5.98%, and carbohydrate content of 80.79%.
{"title":"PHYSICOCHEMICAL CHARACTERISTICS OF STARCH NOODLES BASED ON SORGHUM FLOUR (Sorghum bicolor L. Moench) AND SAGO FLOUR (Metroxylon Sp)","authors":"Marningsih Doko Patty, E. S. Murtini, W. Putri","doi":"10.21776/ub.jpa.2023.011.03.5","DOIUrl":"https://doi.org/10.21776/ub.jpa.2023.011.03.5","url":null,"abstract":"Sorghum is one of the local commodities that has the potential to be developed into alternative food products. Sorghum is a gluten-free source of protein, vitamins, minerals and calories. This study aims to determine the effect of the proportion of sorghum flour and sago flour on physical and chemical characteristics and determine the best treatment for dry noodles. The experimental design used a completely randomised design with one factor, that is the proportion of sorghum flour and sago flour consisting of 6 levels (80:20; 75:25; 70:30; 65:35; 60:40; 55:45) grams. The results showed that the proportion of sorghum flour and sago flour affected the physical characteristics of colour, breakage, elongation, cooking time, cooking shrinkage, and water absorption, but had no effect on breaking point. The best behaviour was produced in the proportion of 60 grams of white sorghum flour and 40 grams of sago flour which was then chemically analysed to have a moisture content of 11.90%, fat content of 0.24, ash content of 1.15%, protein content of 5.98%, and carbohydrate content of 80.79%.","PeriodicalId":17700,"journal":{"name":"Jurnal Pangan dan Agroindustri","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-07-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46647606","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-07-31DOI: 10.21776/ub.jpa.2023.011.03.6
Nurida Tri Novita, U. Sarofa, S. Winarti
Jackfruit seed flour (Artocarpus heterophyllus) can be used as a substitute for wheat flour in noodles production due to its high starch content and nutritional value. In addition, carrot flour is another ingredient that can be used in the production of dry noodles. The aim of this study was to determine the effect of the proportion of wheat flour, jackfruit seed flour and carrot flour, together with the supply of eggs, on the quality of the dry noodles produced. The experimental design used was Completely Randomized Design with two factors and three replications. Factor I was the ratio of wheat flour: jackfruit seed flour: carrot flour (90:5:5, 80:15:5, 70:25:5). Factor II was the addition of egg (5%, 10% and 15%). The best treatment was dry noodles made of 90% wheat flour: 5% jackfruit seed flour: 5% carrot flour and 15% egg addition, which gave the results of moisture content 7.71%, ash content 2.34%, protein content 10.68%, starch content 64.18%, amylose content 24.29%, rehydration power 55.66%, cooking loss 6.07%, elasticity 8.17%; favourability of colour, taste, aroma, texture 3.52, 3.44, 3.40, 3.48 (like).
{"title":"THE EFFECT OF THE PROPORTION OF JACKFRUIT (Artocarpus heterophyllus) SEED FLOUR AND THE ADDITION OF EGGS ON THE CHARACTERISTICS OF DRY NOODLES","authors":"Nurida Tri Novita, U. Sarofa, S. Winarti","doi":"10.21776/ub.jpa.2023.011.03.6","DOIUrl":"https://doi.org/10.21776/ub.jpa.2023.011.03.6","url":null,"abstract":"Jackfruit seed flour (Artocarpus heterophyllus) can be used as a substitute for wheat flour in noodles production due to its high starch content and nutritional value. In addition, carrot flour is another ingredient that can be used in the production of dry noodles. The aim of this study was to determine the effect of the proportion of wheat flour, jackfruit seed flour and carrot flour, together with the supply of eggs, on the quality of the dry noodles produced. The experimental design used was Completely Randomized Design with two factors and three replications. Factor I was the ratio of wheat flour: jackfruit seed flour: carrot flour (90:5:5, 80:15:5, 70:25:5). Factor II was the addition of egg (5%, 10% and 15%). The best treatment was dry noodles made of 90% wheat flour: 5% jackfruit seed flour: 5% carrot flour and 15% egg addition, which gave the results of moisture content 7.71%, ash content 2.34%, protein content 10.68%, starch content 64.18%, amylose content 24.29%, rehydration power 55.66%, cooking loss 6.07%, elasticity 8.17%; favourability of colour, taste, aroma, texture 3.52, 3.44, 3.40, 3.48 (like).","PeriodicalId":17700,"journal":{"name":"Jurnal Pangan dan Agroindustri","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-07-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45928206","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-07-12DOI: 10.47767/agroindustri.v2i2.540
E. S. Thamrin, Elsa Windiastuti, Maria Veronika Halawa
Palm sugar from farmers is generally marketed using plastic packaging and easy to melt, especially on torosan palm sugar which is located at the base of the buildup. It can be overcome by innovating in the packaging of palm sugar. This study aims to collect data related the packaging and to conduct a survey of consumer preferences for palm sugar packaging. The method used is the Kansei Engineering by collecting kansei words related to consumer preference for palm sugar packaging. After the kansei words have been collected, then the words are presented in the form of a semantic differential scale questionnaire to capture direct consumer kansei about the elements of packaging design. The samples used in this study were 18 types of palm sugar packaging. Respondents involved in the research for this initial stage were 10 consumers and 3 sugar palm farmers. The interview results obtained as many as 96 kansei words related to the packaging of palm sugar. These words are used as kansei words that will be presented in questionnaires. From the results of interviews and questionnaires can be concluded that consumers want innovation in the packaging of torosan palm sugar and brown sugar in accordance with their uses.
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Pub Date : 2023-07-10DOI: 10.47767/agroindustri.v2i2.548
Andi Maryam
Kecap Kelapa Borneo adalah produk kecap manis yang berasal dari pemasakan air kelapa yang ditambahkan gula merah dan rempah-rempah. Proses pembuatannya tanpa menambahkan bahan pengawet menyebabkan Kecap Kelapa Borneo memiliki umur simpan yang relatif singkat jika disimpan pada suhu ruang. Kayu secang dapat ditambahkan pada bahan pangan berfungsi sebagai pengawet alami. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan serbuk kayu secang dan suhu penyimpanan terhadap umur simpan, mutu fisik, mikrobiologis dan kimia Kecap Kelapa Borneo. Rancangan penelitian ini menggunakan Rancangan Acak Kelompok (RAK) Faktorial dengan dua faktor perlakuan. Faktor pertama yaitu penambahan serbuk kayu secang KS1 = 2,34 gram, KS2 = 3,9 gram dan KS3 = 5,46 gram. Faktor kedua yaitu P1 = penyimpanan pada suhu ruang 24 – 35˚C dan P2 = penyimpanan pada suhu dingin 10 – 15˚C. Hasil penelitian menunjukan bahwa perlakuan KS1P1, KS2P1 dan KS3P1 (penyimpanan suhu ruang 24 – 35˚C) dan KS1P2, KS2P2 dan KS3P2 (penyimpanan pada suhu dingin 10 – 15˚C) pada hari ke-1 sampai hari ke-35 secara sensori masih dalam kondisi baik. Kondisi ini ditandai dengan aroma harum khas gula merah dan rempah-rempah masih tercium kuat. Warna yang dihasilkan masih berwarna hitam kecoklatan, namun perlakuan yang disimpan pada suhu ruang memiliki tekstur lebih encer sedangkan pada penyimpanan suhu dingin memiliki tekstur lebih kental. Hasil uji mikrobiologi baik perlakuan yang disimpan pada suhu ruang maupun suhu dingin dinyatakan negatif mengandung cemaran bakteri coliform. Perlakuan KS3P2 menghasilkan nilai viskositas tertinggi yaitu 28,12 dpas dan kandungan protein tertinggi yaitu sebesar dan 24,76%.
{"title":"Pengaplikasian Serbuk Kayu Secang (caesalpinia sappan. L) dan Suhu Penyimpanan pada Kecap Kelapa Borneo","authors":"Andi Maryam","doi":"10.47767/agroindustri.v2i2.548","DOIUrl":"https://doi.org/10.47767/agroindustri.v2i2.548","url":null,"abstract":"Kecap Kelapa Borneo adalah produk kecap manis yang berasal dari pemasakan air kelapa yang ditambahkan gula merah dan rempah-rempah. Proses pembuatannya tanpa menambahkan bahan pengawet menyebabkan Kecap Kelapa Borneo memiliki umur simpan yang relatif singkat jika disimpan pada suhu ruang. Kayu secang dapat ditambahkan pada bahan pangan berfungsi sebagai pengawet alami. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan serbuk kayu secang dan suhu penyimpanan terhadap umur simpan, mutu fisik, mikrobiologis dan kimia Kecap Kelapa Borneo. Rancangan penelitian ini menggunakan Rancangan Acak Kelompok (RAK) Faktorial dengan dua faktor perlakuan. Faktor pertama yaitu penambahan serbuk kayu secang KS1 = 2,34 gram, KS2 = 3,9 gram dan KS3 = 5,46 gram. Faktor kedua yaitu P1 = penyimpanan pada suhu ruang 24 – 35˚C dan P2 = penyimpanan pada suhu dingin 10 – 15˚C. Hasil penelitian menunjukan bahwa perlakuan KS1P1, KS2P1 dan KS3P1 (penyimpanan suhu ruang 24 – 35˚C) dan KS1P2, KS2P2 dan KS3P2 (penyimpanan pada suhu dingin 10 – 15˚C) pada hari ke-1 sampai hari ke-35 secara sensori masih dalam kondisi baik. Kondisi ini ditandai dengan aroma harum khas gula merah dan rempah-rempah masih tercium kuat. Warna yang dihasilkan masih berwarna hitam kecoklatan, namun perlakuan yang disimpan pada suhu ruang memiliki tekstur lebih encer sedangkan pada penyimpanan suhu dingin memiliki tekstur lebih kental. Hasil uji mikrobiologi baik perlakuan yang disimpan pada suhu ruang maupun suhu dingin dinyatakan negatif mengandung cemaran bakteri coliform. Perlakuan KS3P2 menghasilkan nilai viskositas tertinggi yaitu 28,12 dpas dan kandungan protein tertinggi yaitu sebesar dan 24,76%.","PeriodicalId":17700,"journal":{"name":"Jurnal Pangan dan Agroindustri","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-07-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87555321","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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