Pub Date : 2022-10-31DOI: 10.21776/ub.jpa.2022.010.04.6
J. M. Maligan, Reza Luckyvianto Ramadhan, Regita Prihatiningtyas
Data BPS menunjukkan, kopi yang diproduksi untuk petani rakyat Indonesia akan meningkat dari tahun 2016 hingga 2018, dengan rata-rata produksi sebesar 667,3 ton. Jenis kopi yang populer adalah robusta (Coffea canephora) dan arabika (Coffea arabica L.). Produksi tertinggi mencapai 81% dari total produksi kopi Indonesia disumbang oleh kopi robusta, selebihnya yaitu kopi arabika. Wine Coffee yaitu kopi pilihan yang telah dipetik tanpa mengupas kulitnya kemudian difermentasi dalam waktu lama, dan minuman tersebut memperoleh aroma dan rasa yang mengingatkan pada wine. Penelitian ini dilakukan untuk mengidentifikasi karakteristik sensoris (cita rasa) pada berbagai metode pasca panen yaitu natural dan wine kopi. Seluruh penilaian karakteristik seduhan kopi berdasarkan cita rasa nya dikerjakan panelis terlatih. Karakteristik cita rasa wine coffee berdasakan hasil penilaian memiliki total skor dan penilaian semua karakteristik cupping yang lebih tinggi dibanding kopi proses natural.
{"title":"KARAKTERISTIK SENSORIS WINE COFFEE DAN NATURAL COFFEE ARABIKA AMPELGADING","authors":"J. M. Maligan, Reza Luckyvianto Ramadhan, Regita Prihatiningtyas","doi":"10.21776/ub.jpa.2022.010.04.6","DOIUrl":"https://doi.org/10.21776/ub.jpa.2022.010.04.6","url":null,"abstract":"Data BPS menunjukkan, kopi yang diproduksi untuk petani rakyat Indonesia akan meningkat dari tahun 2016 hingga 2018, dengan rata-rata produksi sebesar 667,3 ton. Jenis kopi yang populer adalah robusta (Coffea canephora) dan arabika (Coffea arabica L.). Produksi tertinggi mencapai 81% dari total produksi kopi Indonesia disumbang oleh kopi robusta, selebihnya yaitu kopi arabika. Wine Coffee yaitu kopi pilihan yang telah dipetik tanpa mengupas kulitnya kemudian difermentasi dalam waktu lama, dan minuman tersebut memperoleh aroma dan rasa yang mengingatkan pada wine. Penelitian ini dilakukan untuk mengidentifikasi karakteristik sensoris (cita rasa) pada berbagai metode pasca panen yaitu natural dan wine kopi. Seluruh penilaian karakteristik seduhan kopi berdasarkan cita rasa nya dikerjakan panelis terlatih. Karakteristik cita rasa wine coffee berdasakan hasil penilaian memiliki total skor dan penilaian semua karakteristik cupping yang lebih tinggi dibanding kopi proses natural.","PeriodicalId":17700,"journal":{"name":"Jurnal Pangan dan Agroindustri","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49539425","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 : 2022-10-31DOI: 10.21776/ub.jpa.2022.010.04.1
Winda Chelsy Tarihoran, A. Hintono, H. Rizqiati
Kefir susu kerbau merupakan pangan fungsional dari olahan susu kerbau yang melalui proses fermentasi dengan penambahan kefir grain yang memiliki kemampuan probiotik. Buah naga merah merupakan buah berwarna menarik serta mempunyai efek baik bagi kesehatan karena mengandung bioaktif yaitu antioksidan. Penelitian bertujuan untuk memahami pengaruh pemberian berbagai konsentrasi buah naga merah terhadap total BAL, viskositas, pH, dan total padatan terlarut kefir susu kerbau. Perlakuan pemberian buah naga merah yaitu 0%, 5%, 10%, 15% dan 20% (v/v). Parameter uji meliputi total BAL, viskositas, pH, dan total padatan terlarut. Percobaan dilakukan dengan 5 perlakuan dan 4 ulangan menggunakan RAL. Hasil pengujian dianalisis dengan uji Anova dengan taraf signifikansi 95% dan dilanjut dengan Duncan Test. Hasil penelitian menunjukkan, semakin tinggi penambahan buah naga merah maka total BAL, viskositas dan total padatan terlarut semakin tinggi, namun pH kefir susu kerbau mengalami penurunan.
{"title":"TOTAL BAL, VISKOSITAS, PH DAN PADATAN TERLARUT KEFIR SUSU KERBAU DENGAN PEMBERIAN BUAH NAGA MERAH (Hylocereus polyrhizus)","authors":"Winda Chelsy Tarihoran, A. Hintono, H. Rizqiati","doi":"10.21776/ub.jpa.2022.010.04.1","DOIUrl":"https://doi.org/10.21776/ub.jpa.2022.010.04.1","url":null,"abstract":"Kefir susu kerbau merupakan pangan fungsional dari olahan susu kerbau yang melalui proses fermentasi dengan penambahan kefir grain yang memiliki kemampuan probiotik. Buah naga merah merupakan buah berwarna menarik serta mempunyai efek baik bagi kesehatan karena mengandung bioaktif yaitu antioksidan. Penelitian bertujuan untuk memahami pengaruh pemberian berbagai konsentrasi buah naga merah terhadap total BAL, viskositas, pH, dan total padatan terlarut kefir susu kerbau. Perlakuan pemberian buah naga merah yaitu 0%, 5%, 10%, 15% dan 20% (v/v). Parameter uji meliputi total BAL, viskositas, pH, dan total padatan terlarut. Percobaan dilakukan dengan 5 perlakuan dan 4 ulangan menggunakan RAL. Hasil pengujian dianalisis dengan uji Anova dengan taraf signifikansi 95% dan dilanjut dengan Duncan Test. Hasil penelitian menunjukkan, semakin tinggi penambahan buah naga merah maka total BAL, viskositas dan total padatan terlarut semakin tinggi, namun pH kefir susu kerbau mengalami penurunan.","PeriodicalId":17700,"journal":{"name":"Jurnal Pangan dan Agroindustri","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49534999","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 : 2022-10-14DOI: 10.21776/ub.jpa.2022.010.03.2
Reiza Mutia, Wimpy Prendika, Imelda Yunita, Y. Andriani
Pati batang kelapa sawit yang telah dimodifikasi berpotensi dijadikan edible film. Tapioka ditambahkan sebagai campuran untuk meningkatkan sifat fisik edible film. Tujuan penelitian yaitu mengetahui karakteristik fisik edible film berbahan baku pati batang kelapa sawit termodifikasi dan tapioka serta menentukan rasio terbaik untuk menghasilkan edible film. Rancangan Acak Lengkap (RAL) Non Faktorial digunakan sebagai desain penelitian dengan perlakuan rasio bobot pati batang kelapa sawit termodifikasi dan tapioka. Rasio bobot yang digunakan adalah 1:3, 1:1, 3:1 (b/b). Parameter yang diamati adalah ketebalan, pemanjangan saat putus dan kekuatan tarik edible film. Hasil uji ANOVA pada taraf 5% didapatkan bahwa rasio bobot pati batang kelapa sawit termodifikasi dan tapioka berpengaruh nyata terhadap parameter kekuatan tarik, tetapi tidak berpengaruh terhadap parameter ketebalan dan pemanjangan saat putus edible film. Perlakuan 1:3 (b/b) merupakan perlakuan terbaik untuk menghasilkan edible film dengan karakteristik fisik antara lain ketebalan 0.15 mm, pemanjangan saat putus 23.00%, dan kekuatan tarik 6.07 MPa.
{"title":"KARAKTERISTIK FISIK EDIBLE FILM BERBAHAN DASAR PATI BATANG KELAPA SAWIT TERMODIFIKASI DAN TAPIOKA","authors":"Reiza Mutia, Wimpy Prendika, Imelda Yunita, Y. Andriani","doi":"10.21776/ub.jpa.2022.010.03.2","DOIUrl":"https://doi.org/10.21776/ub.jpa.2022.010.03.2","url":null,"abstract":"Pati batang kelapa sawit yang telah dimodifikasi berpotensi dijadikan edible film. Tapioka ditambahkan sebagai campuran untuk meningkatkan sifat fisik edible film. Tujuan penelitian yaitu mengetahui karakteristik fisik edible film berbahan baku pati batang kelapa sawit termodifikasi dan tapioka serta menentukan rasio terbaik untuk menghasilkan edible film. Rancangan Acak Lengkap (RAL) Non Faktorial digunakan sebagai desain penelitian dengan perlakuan rasio bobot pati batang kelapa sawit termodifikasi dan tapioka. Rasio bobot yang digunakan adalah 1:3, 1:1, 3:1 (b/b). Parameter yang diamati adalah ketebalan, pemanjangan saat putus dan kekuatan tarik edible film. Hasil uji ANOVA pada taraf 5% didapatkan bahwa rasio bobot pati batang kelapa sawit termodifikasi dan tapioka berpengaruh nyata terhadap parameter kekuatan tarik, tetapi tidak berpengaruh terhadap parameter ketebalan dan pemanjangan saat putus edible film. Perlakuan 1:3 (b/b) merupakan perlakuan terbaik untuk menghasilkan edible film dengan karakteristik fisik antara lain ketebalan 0.15 mm, pemanjangan saat putus 23.00%, dan kekuatan tarik 6.07 MPa.","PeriodicalId":17700,"journal":{"name":"Jurnal Pangan dan Agroindustri","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-10-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45553203","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 : 2022-10-14DOI: 10.21776/ub.jpa.2022.010.03.4
F. Ikhsan, B. Nurhadi, Mahani Mahani
Ibu hamil memiliki gangguan mual dan muntah (emesis), yang membuat nafsu makan menurun dan secara tidak langsung mengurangi asupan gizi untuk janin. Salah satu bahan pangan yang dapat betindak sebagai antiemesis adalah madu. Madu memiliki karakteristik sensori yang dipengaruhi sifat fisikokimia, hal ini dapat memengaruhi preferensi ibu hamil dalam menentukan madu yang disukai. Penelitian ini bertujuan untuk mengetahui preferensi Wanita Usia Subur (WUS) dalam memilih madu Lebah Tanpa Sengat sebagai kandidat produk antiemesis. Metode yang dilakukan adalah pengujian organoleptik dengan uji hedonik menggunakan panelis WUS sebagai model dari ibu hamil. Untuk sampel madu yang digunakan berasal dari berbagai wilayah di Indonesia seperti Sulawesi Selatan, Banten, Bogor, Kalimantan Timur, Jawa Timur, Kalimantan Barat, dan Bengkulu. WUS memiliki preferensi tertinggi pada madu lebah Tetragonula biroi yang berasal dari Bogor dengan karakteristik fisikokimia seperti kadar air sebesar 28.79 ± 0.31%, tingkat keasaman sebesar 118.76 ± 5.08 ml NaOH 1N/kg, , kadar gula pereduksi sebesar 29.22 ± 5.11%, kadar HMF sebesar 79.75 ± 1.77 mg/kg.
{"title":"PREFERENSI WANITA USIA SUBUR TERHADAP MADU LEBAH TANPA SENGAT SEBAGAI KANDIDAT PRODUK ANTIEMESIS","authors":"F. Ikhsan, B. Nurhadi, Mahani Mahani","doi":"10.21776/ub.jpa.2022.010.03.4","DOIUrl":"https://doi.org/10.21776/ub.jpa.2022.010.03.4","url":null,"abstract":"Ibu hamil memiliki gangguan mual dan muntah (emesis), yang membuat nafsu makan menurun dan secara tidak langsung mengurangi asupan gizi untuk janin. Salah satu bahan pangan yang dapat betindak sebagai antiemesis adalah madu. Madu memiliki karakteristik sensori yang dipengaruhi sifat fisikokimia, hal ini dapat memengaruhi preferensi ibu hamil dalam menentukan madu yang disukai. Penelitian ini bertujuan untuk mengetahui preferensi Wanita Usia Subur (WUS) dalam memilih madu Lebah Tanpa Sengat sebagai kandidat produk antiemesis. Metode yang dilakukan adalah pengujian organoleptik dengan uji hedonik menggunakan panelis WUS sebagai model dari ibu hamil. Untuk sampel madu yang digunakan berasal dari berbagai wilayah di Indonesia seperti Sulawesi Selatan, Banten, Bogor, Kalimantan Timur, Jawa Timur, Kalimantan Barat, dan Bengkulu. WUS memiliki preferensi tertinggi pada madu lebah Tetragonula biroi yang berasal dari Bogor dengan karakteristik fisikokimia seperti kadar air sebesar 28.79 ± 0.31%, tingkat keasaman sebesar 118.76 ± 5.08 ml NaOH 1N/kg, , kadar gula pereduksi sebesar 29.22 ± 5.11%, kadar HMF sebesar 79.75 ± 1.77 mg/kg.","PeriodicalId":17700,"journal":{"name":"Jurnal Pangan dan Agroindustri","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-10-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46768760","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 : 2022-10-14DOI: 10.21776/ub.jpa.2022.010.03.3
R. Widyasaputra, A. Ruswanto, N. Ngatirah, S. Sunardi
Time-temperature indicator could be used to monitor temperature changes during storage and distribution. The time-temperature indicator with red palm oil and maize oil was evaluated to find the diffusion prediction model and the right oil blending proportion based on activation energy. This research was performed in two stages. Stage 1 was production of red palm oil and maize oil blending in five ratios: A1 (70:30), A2 (60:40), A3 (50:50), A4 (40:60), A5 (30:70) (%v/v). Stage 2 was measurement of diffusion rate, coefficient, kinetics and activation energy in photo paper medium at 4, 29, 37, 44 and 51 °C. The result showed that increasing the temperature could increase diffusion rate and coefficient. The A5 blending proportion had 36.7961 kJ/mol energy activation which were in range of commercial time-temperature indicator (34-50 kJ/mol). The diffusion prediction model was Ln D = -4425.8 – 3.1187.
{"title":"DEVELOPMENT OF TIME-TEMPERATURE INDICATOR FROM RED PALM OIL AND MAIZE OIL BLENDING","authors":"R. Widyasaputra, A. Ruswanto, N. Ngatirah, S. Sunardi","doi":"10.21776/ub.jpa.2022.010.03.3","DOIUrl":"https://doi.org/10.21776/ub.jpa.2022.010.03.3","url":null,"abstract":"Time-temperature indicator could be used to monitor temperature changes during storage and distribution. The time-temperature indicator with red palm oil and maize oil was evaluated to find the diffusion prediction model and the right oil blending proportion based on activation energy. This research was performed in two stages. Stage 1 was production of red palm oil and maize oil blending in five ratios: A1 (70:30), A2 (60:40), A3 (50:50), A4 (40:60), A5 (30:70) (%v/v). Stage 2 was measurement of diffusion rate, coefficient, kinetics and activation energy in photo paper medium at 4, 29, 37, 44 and 51 °C. The result showed that increasing the temperature could increase diffusion rate and coefficient. The A5 blending proportion had 36.7961 kJ/mol energy activation which were in range of commercial time-temperature indicator (34-50 kJ/mol). The diffusion prediction model was Ln D = -4425.8 – 3.1187.","PeriodicalId":17700,"journal":{"name":"Jurnal Pangan dan Agroindustri","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-10-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44097659","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 : 2022-10-14DOI: 10.21776/ub.jpa.2022.010.03.6
Rizky Ayu Diella Calista, Siti Narsito Wulan, E. S. Murtini
Kacang gude merupakan salah satu sumber antioksidan potensial yang memiliki tingkat serat makanan, mineral total, vitamin C, kandungan fenolik dan kapasitas anti radikal bebas lebih tinggi serta kadar lemak dan indeks glikemik lebih rendah dibandingkan dengan kacang – kacangan lainnya. Formulasi produk dalam bentuk crackers dengan substitusi tepung kacang gude dapat menjadi alternatif makanan fungsional dalam pencegahan obesitas. Faktor utama dalam pencegahan obesitas adalah pengontrolan rasa kenyang dan rasa lapar. Salah satu hormon yang dapat digunakan pada dua faktor tersebut yaitu kolesistokinin (CCK). Penelitian ini menggunakan RAL empat faktor tingkat substitusi tepung kacang gude pada crackers yaitu sebesar 0% (kontrol), 10%, 15%, dan 20%. Formulasi crackers terbaik didapatkan pada substitusi 20% yang memiliki kandungan lemak rendah dan kandungan serat serta protein yang tinggi sehingga dapat berkontribusi pada respon CCK yang lebih tinggi pula. Selain itu, crackers terpilih mendapatkan hasil analisa kimia dan penerimaan responden yang lebih baik pula.
{"title":"PENGARUH SUBSTITUSI TEPUNG TERIGU DENGAN TEPUNG KACANG GUDE (CAJANUS CAJAN L.) PADA PRODUK CRACKERS DAN POTENSINYA UNTUK MAKANAN DIET","authors":"Rizky Ayu Diella Calista, Siti Narsito Wulan, E. S. Murtini","doi":"10.21776/ub.jpa.2022.010.03.6","DOIUrl":"https://doi.org/10.21776/ub.jpa.2022.010.03.6","url":null,"abstract":"Kacang gude merupakan salah satu sumber antioksidan potensial yang memiliki tingkat serat makanan, mineral total, vitamin C, kandungan fenolik dan kapasitas anti radikal bebas lebih tinggi serta kadar lemak dan indeks glikemik lebih rendah dibandingkan dengan kacang – kacangan lainnya. Formulasi produk dalam bentuk crackers dengan substitusi tepung kacang gude dapat menjadi alternatif makanan fungsional dalam pencegahan obesitas. Faktor utama dalam pencegahan obesitas adalah pengontrolan rasa kenyang dan rasa lapar. Salah satu hormon yang dapat digunakan pada dua faktor tersebut yaitu kolesistokinin (CCK). Penelitian ini menggunakan RAL empat faktor tingkat substitusi tepung kacang gude pada crackers yaitu sebesar 0% (kontrol), 10%, 15%, dan 20%. Formulasi crackers terbaik didapatkan pada substitusi 20% yang memiliki kandungan lemak rendah dan kandungan serat serta protein yang tinggi sehingga dapat berkontribusi pada respon CCK yang lebih tinggi pula. Selain itu, crackers terpilih mendapatkan hasil analisa kimia dan penerimaan responden yang lebih baik pula.","PeriodicalId":17700,"journal":{"name":"Jurnal Pangan dan Agroindustri","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-10-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47560347","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 : 2022-10-14DOI: 10.21776/ub.jpa.2022.010.03.7
Putri Khairi Haditama, K. Permatasari, Nimas Aura Sukma, Muhammad Alif Rian
Rice is the biggest staple food source in Indonesia, and its consumption has also become a habit in Indonesia. Rice analog of corn flour and ylang flower extract can be developed to reduce this natural rice consumption. Ylang flower extract can increase the antioxidant content and add aroma to rice analog. This research aims to develop alternative food products that have better physicochemical properties and can prevent degenerative diseases. The study was conducted using a Randomized Block Design (RBD) method with one factor, which is the concentration of ylang flower extract consisting of five levels, including 0%, 35%, 40%, 45%, and 50%. The results showed that the addition of ylang flower extract affects the rehydration power, rice analog color, proximate test results, and antioxidant activity. Furthermore, the addition of ylang flower extract also affects the amylose content and organoleptic test. The best formulation of rice analog was obtained from the addition of 35% ylang flower extract.
{"title":"DEVELOPMENT OF CORN FLOUR-BASED RICE ANALOG WITH THE ADDITION OF YLANG FLOWER EXTRACT AS A FLAVOR ENHANCEMENT","authors":"Putri Khairi Haditama, K. Permatasari, Nimas Aura Sukma, Muhammad Alif Rian","doi":"10.21776/ub.jpa.2022.010.03.7","DOIUrl":"https://doi.org/10.21776/ub.jpa.2022.010.03.7","url":null,"abstract":"Rice is the biggest staple food source in Indonesia, and its consumption has also become a habit in Indonesia. Rice analog of corn flour and ylang flower extract can be developed to reduce this natural rice consumption. Ylang flower extract can increase the antioxidant content and add aroma to rice analog. This research aims to develop alternative food products that have better physicochemical properties and can prevent degenerative diseases. The study was conducted using a Randomized Block Design (RBD) method with one factor, which is the concentration of ylang flower extract consisting of five levels, including 0%, 35%, 40%, 45%, and 50%. The results showed that the addition of ylang flower extract affects the rehydration power, rice analog color, proximate test results, and antioxidant activity. Furthermore, the addition of ylang flower extract also affects the amylose content and organoleptic test. The best formulation of rice analog was obtained from the addition of 35% ylang flower extract.","PeriodicalId":17700,"journal":{"name":"Jurnal Pangan dan Agroindustri","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-10-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"68322864","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 : 2022-10-14DOI: 10.21776/ub.jpa.2022.010.03.5
Ilham Syukri Erdiman, Ruri Wijayanti, Anwar Kasim
Tujuan penelitian yakni mengetahui bagaimana pengaruh perbedaan tingkat konsentrasi asap cair pada perendaman ikan bada terhadap karakteristik ikan bada asap, dan mengetahui konsentrasi asap cair yang cocok pada perendaman ikan bada untuk pembuatan ikan bada asap. Rancangan yang digunakan yaitu RAL dimana perlakuan perbedaan konsentrasi asap cair saat perendaman yakni A (konsentrasi 1%), B (konsentrasi 2%), C (konsentrasi 3%), D (konsentrasi 4%), E (konsentrasi 5%) dan 3 kali ulangan. Hasil penelitian menunjukkan bahwa perbedaan konsentrasi asap cair tempurung kelapa memberikan pengaruh nyata terhadap kadar lemak, kadar protein, kadar fenol, kadar air, sedangkan pada pH tidak berpengaruh nyata. Hasil pengujian terhadap ikan bada asap didapatkan kadar fenol 25.10mgGAE/gr - 104.16 mgGAE/gr, kadar air 8.02% - 11.54%, kadar protein 55.83%, kadar lemak 11.50 – 16.04 %, kadar pH 6.53 – 6.63. Konsentrasi asap cair terbaik yaitu pada perlakuan D = 4%. Tujuan penelitian yakni mengetahui bagaimana pengaruh perbedaan tingkat konsentrasi asap cair pada perendaman ikan bada terhadap karakteristik ikan bada asap, dan mengetahui konsentrasi asap cair yang cocok pada perendaman ikan bada untuk pembuatan ikan bada asap. Rancangan yang digunakan yaitu RAL dimana perlakuan perbedaan konsentrasi asap cair saat perendaman yakni A (konsentrasi 1%), B (konsentrasi 2%), C (konsentrasi 3%), D (konsentrasi 4%), E (konsentrasi 5%) dan 3 kali ulangan. Hasil penelitian menunjukkan bahwa perbedaan konsentrasi asap cair tempurung kelapa memberikan pengaruh nyata terhadap kadar lemak, kadar protein, kadar fenol, kadar air, sedangkan pada pH tidak berpengaruh nyata. Hasil pengujian terhadap ikan bada asap didapatkan kadar fenol 25.10mgGAE/gr - 104.16 mgGAE/gr, kadar air 8.02% - 11.54%, kadar protein 55.83%, kadar lemak 11.50 – 16.04 %, kadar pH 6.53 – 6.63. Konsentrasi asap cair terbaik yaitu pada perlakuan D = 4%.
{"title":"PENGARUH PENAMBAHAN KONSENTRASI ASAP CAIR PADA PERENDAMAN IKAN BADA (RASBORA ARGYROTAENIA) TERHADAP KARAKTERISTIK IKAN ASAP","authors":"Ilham Syukri Erdiman, Ruri Wijayanti, Anwar Kasim","doi":"10.21776/ub.jpa.2022.010.03.5","DOIUrl":"https://doi.org/10.21776/ub.jpa.2022.010.03.5","url":null,"abstract":"Tujuan penelitian yakni mengetahui bagaimana pengaruh perbedaan tingkat konsentrasi asap cair pada perendaman ikan bada terhadap karakteristik ikan bada asap, dan mengetahui konsentrasi asap cair yang cocok pada perendaman ikan bada untuk pembuatan ikan bada asap. Rancangan yang digunakan yaitu RAL dimana perlakuan perbedaan konsentrasi asap cair saat perendaman yakni A (konsentrasi 1%), B (konsentrasi 2%), C (konsentrasi 3%), D (konsentrasi 4%), E (konsentrasi 5%) dan 3 kali ulangan. Hasil penelitian menunjukkan bahwa perbedaan konsentrasi asap cair tempurung kelapa memberikan pengaruh nyata terhadap kadar lemak, kadar protein, kadar fenol, kadar air, sedangkan pada pH tidak berpengaruh nyata. Hasil pengujian terhadap ikan bada asap didapatkan kadar fenol 25.10mgGAE/gr - 104.16 mgGAE/gr, kadar air 8.02% - 11.54%, kadar protein 55.83%, kadar lemak 11.50 – 16.04 %, kadar pH 6.53 – 6.63. Konsentrasi asap cair terbaik yaitu pada perlakuan D = 4%. Tujuan penelitian yakni mengetahui bagaimana pengaruh perbedaan tingkat konsentrasi asap cair pada perendaman ikan bada terhadap karakteristik ikan bada asap, dan mengetahui konsentrasi asap cair yang cocok pada perendaman ikan bada untuk pembuatan ikan bada asap. Rancangan yang digunakan yaitu RAL dimana perlakuan perbedaan konsentrasi asap cair saat perendaman yakni A (konsentrasi 1%), B (konsentrasi 2%), C (konsentrasi 3%), D (konsentrasi 4%), E (konsentrasi 5%) dan 3 kali ulangan. Hasil penelitian menunjukkan bahwa perbedaan konsentrasi asap cair tempurung kelapa memberikan pengaruh nyata terhadap kadar lemak, kadar protein, kadar fenol, kadar air, sedangkan pada pH tidak berpengaruh nyata. Hasil pengujian terhadap ikan bada asap didapatkan kadar fenol 25.10mgGAE/gr - 104.16 mgGAE/gr, kadar air 8.02% - 11.54%, kadar protein 55.83%, kadar lemak 11.50 – 16.04 %, kadar pH 6.53 – 6.63. Konsentrasi asap cair terbaik yaitu pada perlakuan D = 4%.","PeriodicalId":17700,"journal":{"name":"Jurnal Pangan dan Agroindustri","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-10-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44583772","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 : 2022-10-14DOI: 10.21776/ub.jpa.2022.010.03.1
Tristy Firlyanie Luthfi, P. Josary, S. Novianti, Sandra Sanggramasari, M. Yuniastuti
This research is a contribution to the use of dali ni horbo in the making of cheesecake and all the variations, so that consumer-based sensory profile characterization can be carried out. The purpose of this study was to determine the characteristics of the sensory profile and accelerate the cheesecake product development process. The method used in this study is an experiment that uses a consumer-based sensory profile characterization method. Later, it was known that the ideal dali cheesecake product according to panelists is cheesecake which has creamy color, dense texture, cheesy aroma and umami flavor. Dali cheesecake variant which was added with durian is a product that is considered close to the ideal product. Meanwhile, the sensory attributes of umami, dense and sweet are sensory attributes that were close to consumer preferences, but it was possible to do dali cheesecake development with other flavor variants.
本研究有助于在奶酪蛋糕的制作和所有的变化中使用dali ni horbo，从而可以进行基于消费者的感官特征表征。本研究的目的是确定感官轮廓的特征，加快芝士蛋糕产品的开发过程。本研究中使用的方法是一个实验，使用基于消费者的感官轮廓表征方法。后来，人们知道，根据小组成员的说法，理想的大理芝士蛋糕产品是具有奶油色，质地致密，奶酪香气和鲜味的芝士蛋糕。加入榴莲的大理芝士蛋糕是一种被认为接近理想的产品。同时，鲜味、浓味、甜味的感官属性是接近消费者偏好的感官属性，但大理芝士蛋糕有可能开发出其他口味的变体。
{"title":"SENSORY PROFILE OF CHILLED CHEESECAKE MADE FROM DALI NI HORBO CHEESE IN CONSUMER PERCEPTION","authors":"Tristy Firlyanie Luthfi, P. Josary, S. Novianti, Sandra Sanggramasari, M. Yuniastuti","doi":"10.21776/ub.jpa.2022.010.03.1","DOIUrl":"https://doi.org/10.21776/ub.jpa.2022.010.03.1","url":null,"abstract":"This research is a contribution to the use of dali ni horbo in the making of cheesecake and all the variations, so that consumer-based sensory profile characterization can be carried out. The purpose of this study was to determine the characteristics of the sensory profile and accelerate the cheesecake product development process. The method used in this study is an experiment that uses a consumer-based sensory profile characterization method. Later, it was known that the ideal dali cheesecake product according to panelists is cheesecake which has creamy color, dense texture, cheesy aroma and umami flavor. Dali cheesecake variant which was added with durian is a product that is considered close to the ideal product. Meanwhile, the sensory attributes of umami, dense and sweet are sensory attributes that were close to consumer preferences, but it was possible to do dali cheesecake development with other flavor variants.","PeriodicalId":17700,"journal":{"name":"Jurnal Pangan dan Agroindustri","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-10-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48210997","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}
Sonya Mamoriska, Moch Gelar Hidayat, Cynthia G. Magda, Astri Yuliarti, Eny Cahyaningsih, Eriel Manalu, Sambudi Sambudi, Rista Yulia Kusuma Putri
In overcoming Iron Deficiency Anemia and stunting, the Indonesian government seeks to increase the content of iron (Fe) and zinc (Zn) in milled rice through fortification and biofortification. Fortivit rice is rice fortification produced by BULOG. Inpari Nutri Zinc is biofortified rice grown from plant breeding by the Ministry of Agriculture, which ID Food currently produces. This study is a continuation of the IFFRI research collaboration on the Implementation and Research of Precision Agriculture in Biofortified Rice Strain. This study aimed to characterize the biofortified rice as a result of fertilization recommendations in previous studies and compare biofortified rice with fortified rice in several aspects, including micronutrient contents especially Zn, organoleptic, and production costs. The highest Zn content of Nutri Zinc was found in the aleuron, so that the post-harvest process caused a decrease in Zn level. The differences in fertilization recommendations have an impact on the Zn content in brown rice, each layer of aleurone, and the rice endosperm. The nutritional content of Fortivit and Nutri Zinc rice was relatively the same as non-fortified/biofortified rice. The washing and cooking process caused a decrease eof about 4 percent in Zn content in fortified rice, while in biofortified rice, there was relatively no decrease. Although there was a decrease in Zn in fortified rice, overall, the Zn content was still much higher than in biofortified rice. Based on the results of the hedonic test, fortifed rice (Fortivit) was the most preferred for all sensory attributes. In biofortified rice (Nutri Zinc), respondents prefer the rice with 100 percent milling grade the most. Fortivit rice had a faster research time and a lower estimated cost in research. In the contrary, it had a higher estimated cost in production than Nutri Zinc rice. Nonetheless, the selling price of Fortivit rice is cheaper than Nutri Zinc rice on the market. keywords: rice, fortification, biofortification, Fe, Zn
{"title":"Characterization of Fortified Rice (Fortivit) and Biofortified Rice (Nutri Zinc)","authors":"Sonya Mamoriska, Moch Gelar Hidayat, Cynthia G. Magda, Astri Yuliarti, Eny Cahyaningsih, Eriel Manalu, Sambudi Sambudi, Rista Yulia Kusuma Putri","doi":"10.33964/jp.v31i2.583","DOIUrl":"https://doi.org/10.33964/jp.v31i2.583","url":null,"abstract":"In overcoming Iron Deficiency Anemia and stunting, the Indonesian government seeks to increase the content of iron (Fe) and zinc (Zn) in milled rice through fortification and biofortification. Fortivit rice is rice fortification produced by BULOG. Inpari Nutri Zinc is biofortified rice grown from plant breeding by the Ministry of Agriculture, which ID Food currently produces. This study is a continuation of the IFFRI research collaboration on the Implementation and Research of Precision Agriculture in Biofortified Rice Strain. This study aimed to characterize the biofortified rice as a result of fertilization recommendations in previous studies and compare biofortified rice with fortified rice in several aspects, including micronutrient contents especially Zn, organoleptic, and production \u0000costs. The highest Zn content of Nutri Zinc was found in the aleuron, so that the post-harvest process caused a decrease in Zn level. The differences in fertilization recommendations have an impact on the Zn content in brown rice, each layer of aleurone, and the rice endosperm. The nutritional content of Fortivit and Nutri Zinc rice was relatively the same as non-fortified/biofortified rice. The washing and cooking process caused a decrease eof about 4 percent in Zn content in fortified rice, while in biofortified rice, there was relatively no decrease. Although there was a decrease in Zn in fortified rice, overall, the Zn content was still much higher than in biofortified rice. Based on the results of the hedonic test, fortifed rice (Fortivit) was the most preferred for all sensory attributes. In biofortified rice (Nutri Zinc), respondents prefer the rice with 100 percent milling grade the most. Fortivit rice had a faster research time and a lower estimated cost in research. In the contrary, it had a higher estimated cost in production than Nutri Zinc rice. Nonetheless, the selling price of Fortivit rice is cheaper than Nutri Zinc rice on the market. \u0000keywords: rice, fortification, biofortification, Fe, Zn","PeriodicalId":17700,"journal":{"name":"Jurnal Pangan dan Agroindustri","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-08-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90843064","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}
京公网安备 11010802042870号
京ICP备2023020795号-1
扫码关注我们
求助内容：
应助结果提醒方式：