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Articles 100 Documents
PERUBAHAN KANDUNGAN BETA KAROTEN, TOTAL ASAM, DAN SIFAT SENSORIK YOGHURT LABU KUNING BERDASARKAN LAMA SIMPAN DAN PENCAHAYAAN Yulianawatia, Tri Ayu; Isworo, Joko Teguh
Jurnal Pangan dan Gizi Vol 3, No 1 (2012): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.3.1.2012.%p

Abstract

Pumpkin (Cucurbita moschata) is one of the local foodstuffs which have good nutritional value for the human body. Diversification it into functional food pumpkin is necessary, that is by processing pumpkins into yogurt. The research purposes of this study are to determine the effect of length storage and lighting to the content of beta carotene, total acid and sensory properties of pumpkin yoghurt. The research conducted a completely randomized design (CRD). The results analysis of beta-carotenes content of fresh pumpkins of 0.82 mg/100 g after processed into yoghurt by storage time and lighting at the highest levels of beta-carotene by 0.071 mg/100 g on 2nd day in darkness packaging, while the lowest levels of beta-carotene of 0.050 mg/100 g on 4th in darkness packaging. The highest total acid found in pumpkins yogurt in light packaging on 10th day in the amount of 1.047%, whereas lowest total acid present in yoghurt pumpkins in darkness packaging on 2nd day is 0.981%. Lighting treatment and storage time had not significant on changes in the levels of beta-carotene and total acid. The level of preferences indicate that storage time the 6th day of the desirability of consistency, flavor, aroma, and color. Keywords: yogurt, pumpkin, length storage, lighting, beta carotene, acid total, sensory properties.
PENGGUNAAN NATRIUM SIKLAMAT PADA ES LILIN BERDASARKAN PENGETAHUAN DAN SIKAP PRODUSEN DI KELURAHAN SRONDOL WETAN DAN PEDALANGAN KOTA SEMARANG (NATRIUM CYCLAMATE ON THE ICE CANDLE BASED ON THE PRODUCER’S KNOWLEDGE IN SRONDOL WETAN AND PEDALANGAN, SEMARANG) Purwaningsih, Retno; Astuti, Rahayu; Salawati, Trixie
Jurnal Pangan dan Gizi Vol 1, No 2 (2010): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.1.2.2010.%p

Abstract

Sodium Cyclamate is an artificial sweetener that is often used. Sodium cyclamate could be carcinogenic. The use of sodium cyclamate in Indonesia regulated in a No 722/MenKes/Per/IX/88 Permenkes RI and RI Permenkes no.208/MenKes/Per/IV/85 about usage limits for each food product. The data of BBPOM Semarang in 2007 found sodium cyclamate in food snacks (student of  primary school) including ice candle. The purpose of this study is to measure the use of sodium cyclamate at ice candle producers based on knowledge and attitudes about the content of sodium cyclamate.. This research is explanatory with the survey method. The population is all the ice candle producers in  Srondol Wetan and Pedalangan, as many as 25 producers. Samples were tested in the laboratory ice candle BB POM Semarang. Data analysis using Spearman rank correlation test. The results showed the level of knowledge of respondents 'good' by 16.0%, the category of "enough" of 52.0% and "less" of 32.0%. Respondents who have the attitude of "support" of 64.0% and 36.0% "no support". The content of sodium cyclamate in 17 samples (68.0%) positive and 8 samples (32.0%) negative. Positive samples containing sodium cyclamate, there were 14 samples (82.35%) that concentration is still below the maximum limit and 3 samples (17.65%) which exceeds the maximum limit. There is a relationship between knowledge and attitude of the ice candle producers with the use of sodium cyclamate in  Srondol Wetan and Pedalangan of Semarang. Key words: Sodium Cyclamate, Knowledge, Attitude, Prodecers of ice candle
PENGARUH PROPORSI BAYAM DENGAN TEPUNG TERIGU TERHADAP KADAR ZAT BESI, SIFAT FISIK DAN SIFAT ORGANOLEPIK MIE BASAH hidayati, nur
Jurnal Pangan dan Gizi Vol 2, No 2 (2011): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.2.2.2011.31-38

Abstract

This study aims to determine the effect of spinach on the noodles to Fe, physical and organoleptics properties. As Statistically analysis known significantly on the effect of adding spinach for Fe content, ie the addition of spinach by 10%, 20%, and 30%. However, there was not significantly on the physical properties of yield, rehydration and elasticity. Organoleptic testing showed the flavor and color of not significant. While the flavour is no difference in the effect of the addition of spinach occurred in 20%, 10% and 0% (control). Similarly, no effect of the difference in texture occurs on the addition of spinach, 20%, 30% and 0% (control). To increase the value of iron on wet noodles can be added spinach 20% and blanching the spinach to reduce unpleasant flavour.
TOTAL ASAM, TOTAL YEAST, DAN PROFIL PROTEIN KEFIR SUSU KAMBING DENGAN PENAMBAHAN JENIS DAN KONSENTRASI GULA YANG BERBEDA Aristya, Amanda Liana; M. Legowo, Anang; N. Al-Baarri, Ahmad
Jurnal Pangan dan Gizi Vol 4, No 1 (2013): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.4.1.2013.%p

Abstract

Research goat milk kefir with the addition of the type and concentration of sugar in different level have been conducted in order to analyze the effect and interaction of the two treatments on total acid, total yeast and protein profile of goat milk kefir. The experimental design was used the completely randomized design (CRD) factorial pattern consisting of 2 (two) factors, the first factor (A) is a type of sugar consists of 3 (three) types of treatment (white sugar, brown sugar and D-Psicose) and The second factor (B) is the concentration of sugar consists of 3 (three) standard treatment (4%, 6%, and 8%), each treatment performed repetitions for 3 (three) times. Data results of total acid and total yeast were analyzed using analysis of variance to determine the effect and treatment interaction, while data from the protein profiles was used descriptive analysis. If there is a significant effect of treatment, therefore, continued by Duncan's test Dual region to determine differences among treatments. The results showed that the treatment of sugar (granulated sugar, brown sugar, and D-Psicose), concentration (4%, 6%, and 8%) and the interaction between the two treatments has the affect significantly (p <0.05) to total acid and total goat milk kefir yeast. Types of proteins and the molecular weight of goat milk kefir with the addition of different types and concentrations of the lactoferrin (80kDa), Laktoferoksidase (70kDa), ?-Casein (65kDa), and ?-casein (45kDa).
PERAN TEPUNG MOCAF YANG DIPERKAYA TEPUNG CANGKANG TELUR TERHADAP KADAR KALSIUM, DENSITAS, DAN PANJANG TULANG TIKUS SPRAGUE DAWLEY Nikmah, Sholikatun; -, Nurhidajah; Aminah, Siti
Jurnal Pangan dan Gizi Vol 7, No 1 (2017): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.7.1.2017.48-58

Abstract

The mocaf flour is a fermented flour made from cassava that the mocaf flour contain only slight mineral. The aim of the researt was to find out the effect of consuming the mocaf flour with egg shell powder enrichment towards calcium?s contain, length and density of Sprague Dawley Rat?s Tibia Bone. The studies method was experiment kind using Randomized Complete Block Design (RCBD) which was arranged consist of three treatments of food composition group: Treatment I (AIN 93 standar food), Treatment II ( mocaf flour with 5 % eggshell powder subtitution) and Treatment III (mocaf flour with 10 % eggshell powder substitution). The result of this study showed that the calcium content had different score in each treatment. The lowest score of the bones density was 1,2 g/cm3 in the group treatment  III (mocaf flour with 10 % eggshell powder substitution) and the highest score was in the group treatment  II (mocaf flour with 5 % eggshell powder substitution). The rat?s bones from all treatment had the same average length. There were no influence of the mocaf flour with egg shell powder enrichment?s consumption in  the rat?s tibia bones length and density. Keywords: Mocaf; egg shells; bones
PENGARUH JENIS ALAT PENGERING TERHADAP KARAKTERISTIK FISIK, KIMIA DAN ORGANOLEPTIK SUP LABU KUNING INSTAN Rif?an, Rif?an; Nurrahman, Nurrahman; Aminah, Siti
Jurnal Pangan dan Gizi Vol 7, No 2 (2017): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.7.2.2017.104-116

Abstract

ABSTRACTPumpkin has many contained a beta-karoten and antioxidant useful to maintain a body health. The diversification of pumpkin to be an instant soup was purposed to increase a economic value and determine for a dryer machine which was optimal and efficient to be a dryer for instant pumpkin soup. The method of this research was experiments methods using completely randomized design (RAL) monofactorial. The factor of this research was kind of dryer machine with drying treatment (cabinet dryer, vacuum dryer, oven dryer and drum dryer). The tests performed were the physical properties (Kamba density, yield and moisture content), chemical properties (Levels of beta-carotene and antioxidant activity), organoleptik characteristic (Taste, aroma, color and texture). Physical and chemical properties data were analyzed by ANOVA, and a further test using Duncan while the organoleptic test results was analyzed using the Friedman test and Wilcoxon test. The results indicated the type of dryer drying significantly different with the physical and organoleptic characteristics of pumpkin soup instant. whereas chemical characteristics were not significantly different. Best instant drying pumpkin soup was obtained from the type of the dryer drum dryer with the best treatment was (Kamba density (0.58 g / ml), yield (32.05%), savory (3.68), fragrance (3.82), viscous consistency (3.68). Keywords: pumpkin, drying, physical, chemical and organoleptic
KARAKTERISTIK FISIK, KIMIA DAN MUTU SENSORI SUSU BUBUK KECAMBAH KEDELAI INSTAN BERDASARKAN VARIASI PENAMBAHAN MALTODEKSTRIN Dewi, Rosita; Aminah, Siti; Suyanto, Agus
Jurnal Pangan dan Gizi Vol 9, No 1 (2019): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.9.1.2019.1-15

Abstract

The addition of maltodextrin is known to coat flavor components, increase volume, accelerate the drying process, prevent heat damage and increase solubility and characteristic quality of sensory. The general purpose of the research is to know the effect of variation of maltodextrin addition to physical characteristics (white degree, solubility and water absorption), chemistry (water content, ash content, fat content, protein and carbohydrate) and sensory milk quality of instant soybean sprouts based on variation of maltodextrin addition. The method of this research is monofactorial experiment, which consists of 5 treatment of maltodextrin concentration, 0%, 5%, 10%, 15% and 20%. Each treatment was repeated 5 times, so that 25 experimental units were obtained. Physical and chemical test results were analyzed using Anova method followed by Duncan's advanced test while the sensory quality test data were analyzed using Friedman followed by Wilcoxon's advanced test. The results showed that there was a significant effect of the addition of maltodextrin concentration to physical test (white degree, solubility and water absorption) and water content, crude fiber, protein and carbohydrate but no significant effect on ash and fat content. Instant soybean sprouts with a 15-20% maltodextrin variation yield the best physical, chemical and sensory quality.
TOTAL BAKTERI DAN SIFAT ORGANOLEPTIK MINUMAN SARI TEMPE DENGAN VARIASI WAKTU PENYIMPANAN -, Kusmanto; M. Hidayati, Ana
Jurnal Pangan dan Gizi Vol 2, No 1 (2011): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.2.1.2011.%p

Abstract

Juice tempeh (Misape) processed from raw materials soybean tempeh.unhygienic processing will lead to the emergence of bacteria that are pathogenic contaminants so that the need for supervision to ensure food safety . The purpose of the study was to analyze the total bacterial and organoleptic properties Misape with duration of storage of 0 , 3 , 6 , 9 , and 12 days at a temperature of 5-8o C with 5 replicates , were tested in duplicate analysis. Obtained from the study showed that the total bacterial misape row is 1.1 x 101 , 1.7 x 101 , 4.1 x 101 , 3.4 x 101 , 3.6 x 101 . Total bacteria increased from day storage 0 to 6 , then on day 9 began to decline . ANOVA test results it is concluded no effect of storage time on the total bacteria in misape . Based on organoleptic test panelists could still receive the color , aroma , consistency and flavor during storage misape 0 , 3 , 6 , 9 and 12 days . Friedman Test results on organoleptic properties showed no effect of duration of storage on the flavour, viscosity and taste misape .
SIFAT KIMIA, KEKERASAN DAN ORGANOLEPTIK STIK TAHU DENGAN SUBSTITUSI TEPUNG SUKUN Wahyuningsih, Tri; Nurhidajah, Nurhidajah; Suyanto, Agus
Jurnal Pangan dan Gizi Vol 8, No 1 (2018): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.8.1.2018.42-52

Abstract

Tofu is processed food which comes from soy, already familiar with society at large. Besides tasty and nutritious, tofu also have a economic value which is cheap. Therefore need a diversification of processed food. One of them is processed being tofu stik. Stik need a padding for processing, that is breadfruit flour. The purpose of this research is to determine the effect of additional breadfruit flour to the chemical character, hardness and organoleptic of tofu stik. The method of this research is experiments methods using completely randomized design (RAL) monofaktorial by a factor variation of additional 0% 10% 20% 30% 40%. The data of water content and the protein content analyzed by statistical ANOVA and followed by a further test of DUNCAN whereas the organoleptic analyzed with Friedman test and Wilcoxon test. Statistical analysis shows an influence from the addition of breadfruit flour against hardness, the protein content and organoleptic but no effect on water content, this shown with p value <0,05, which means no effect.
PENINGKATAN DERAJAT PUTIH TEPUNG UMBI SUWEG (AMORPOPHALUS ONCOPHILUS) DENGAN KOMBINASI PROSES BLANCHING DAN BLEACHING MENGGUNAKAN LARUTAN SODIUM METABISULFIT Ferdiansyah, M. Khoiron; Retnowati, Endang Is; Muflihati, Iffah; Affandi, Arief R.
Jurnal Pangan dan Gizi Vol 5, No 1 (2015): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.5.1.2015.%p

Abstract

Suweg is one of carbohydrate source that has low glycemic index. This kind of tuber can be made into a flour that has some specific physicochemical characteristic and used in bakery, cake, and bread product. The Suweg flour has a darker colour than other flour. Such a disadvantage for some food processing because it can altered the quality of food product. The aim of this research was to analyze the influence (effect) of blanching and bleaching process on the degree of whiteness of Suweg flour. The experiment design on this research was using factorial design with 3 combination variable, there are with/without blanching, sodium metabisulphite concentration, and length of soaking. The result indicated a significant effect of bleaching with sodium metabisulphite but not using blanching process. Blanching process made the flour colour became darker than raw Suweg flour. The biggest value of whiteness index, L 84.23 was found at flour that processed with sodium metabisulphite 4% and 3 hours of soaking.Keywords : suweg, whiteness index, blanching, bleaching

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