JURNAL PANGAN DAN GIZI
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Articles 63 Documents
PENGARUH KONSENTRASI TAWAS TERHADAP PERTUMBUHAN BAKTERI GRAM POSITIF DAN NEGATIF

Helmiyati, Ayu Fitria, ., Nurrahman .

JURNAL PANGAN DAN GIZI Vol 1, No 1 (2010): Kajian Pangan dan Gizi
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Abstract

Bacteria growth with way of binner deviding, is one sel to part two. Time of generation is time by sel to require for to part, it kinds fate from species and condition of growth. The character of bacteries growth on food is heterotrof that need organic matters for it growth. The research was conducted in two phases, the first stage using the addition of Alum treatment 0,8%, 0,825%, 0,85%, 0,875%, 0,9%, 0,925%, 0,95% concentration and the second stage using 0%, 1%, 2%, 3%, 4% and 5% concentration. The result of research bacteri first stage is not indicate preferences gram  positive bacteria or gram negative bacteria. The Second stage, the growth of gram positive bacteria inhibited at concentrations of 1% alum, whereas gram negative bacteria inhibited at concentrations of 2% alum. Statictic analyze with ANAVA indicate Alum concentrasion effect the growth of  gram positive bacteria and gram negative bacteria. Key words = alum, bacterial growth

BILANGAN PEROKSIDA MINYAK GORENG CURAH DAN SIFAT ORGANOLEPTIK TEMPE PADA PENGULANGAN PENGGORENGAN

., Siti Aminah

JURNAL PANGAN DAN GIZI Vol 1, No 1 (2010): Kajian Pangan dan Gizi
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Abstract

The reactions that occur during the frying oil will damage the stability and the fried ingredients. The objective of research in general is to determine the effect of frying on the number of repeated frying to  peroxide value, organoleptic characteristic of tempe and cooking oil. Design research using Complete Random Design (CRD) 2 repetition one factor that is repeated frying (1, 5, 10, 15, and 20). Variable in this research is bulk cooking oil and tempe. Chemical analysis consisted of the determination of water content of tempe (oven method) and the number of bulk cooking oil peroxides (AOCS Cd 8-53). The Data are then  analyzed using Analysis of Variance (ANAVA) with further test LSD (Least Significant Difference). The more repeated frying peroxide number is increasing. Color and aroma becomes less good tempe and cooking oil with repeated frying. Keywords: peroxide number, organoleptic characteristic, bulk cooking oil

RESIDU LOGAM BERAT DALAM DAGING SAPI YANG DIPELIHARA DI TEMPAT PEMBUANGAN SAMPAH AKHIR

Suyanto, Agus, Kusmiyati, Sri, Retnaningsih, Ch

JURNAL PANGAN DAN GIZI Vol 1, No 1 (2010): Kajian Pangan dan Gizi
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Abstract

Food safety precautions sufficient attention in considering the many cases of food contamination, one of which is heavy metal contamination of beef shepherd in final disposal facility). Pollution cows  by heavy metals can cause health hazards to humans. The research aims to determine the content of heavy metals (Hg, Cd, Co, Zn, Pb and As). Design research is a survey study with comparisons of meat from cows raised form final disposal and outside. Heavy metal residues form final disposal that exceed the quality standard : a) Zinc 69.50 ppm (Semarang), 47.60 ppm (Surakarta) 46.41 ppm (Sragen). b) Cadmium 0.06 ppm (Surakarta), TPA 0.06 ppm (Semarang).  Heavy metal residues form outside discovered the existence of heavy metals in excess of the quality standard: a) Zinc 52.0 ppm (Sragen), 51.4 ppm (Surakarta), and 47.63 ppm (Semarang). b) Cadmium from Semarang 0.13 ppm. Heavy metals content Pb, Cu, Hg, Co, and As were below the quality standard. The presence of heavy metals content in cows that exceeds a warning threshold of awareness of the need to improve security. Key words: heavy metals, cows, final disposal facility

PENGARUH LAMA SIMPAN PADA SUHU RUANG TERHADAP KADAR PROTEIN DODOL TAPE KULIT UMBI UBI KAYU

Hersoelistyorini, Wikanastri ., Sumanto, Didik, Najih, Lugman .

JURNAL PANGAN DAN GIZI Vol 1, No 1 (2010): Kajian Pangan dan Gizi
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Abstract

The carbohydrate’s content of cassava is quite high, so it is possible to be used as the source of energy for microorganism in fermentation process. The result of fermentation in cassava can be processed as food product in the form of ‘dodol’. The aim of this research to find out whether there is any difference of protein content based on the duration of saving the fermented cassava in the normal temperature. The result of research based on the data which were tested using Kruskal Wallis test showed that p-value = 0,009; if α = 5% is applied, so that p-value < α. There is a difference in the protein content of the dodol of tapai cassava product, which is saved in the normal temperature. Key words : dodol, cassava, fermentation.

EKSPERIMEN PEMBUATAN SUGAR PASTRY DENGAN SUBSTITUSI TEPUNG AMPAS TAHU

Handarsari, Erma

JURNAL PANGAN DAN GIZI Vol 1, No 1 (2010): Kajian Pangan dan Gizi
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Abstract

Pastry Sugar is a small cake made from ingredients flour, margarine, powdered sugar, egg yolks and making done by the oven. To reduce the dependency of wheat flour in the making of sugar pastry flour tofu is used as substituents. This study aims to analyze the physical and chemical characteristic that include protein content (micro Kjedhal), moisture content (oven method), heavy metal (Cu) residues (AAS at 324.7 nm), and organoleptic characteristic. Data analysis using the Anava to know the difference in quality sugar pastry and then proceed to determine the value of Test Tukye Best of each sample. The results of research, the more substitutes tofu higher protein content. The highest organoleptic assessment is sugar pastry with flour substitute tofu waste 10%. Sugar pastry is the best (SNI meet No.01-2973-1992) contains 15% protein content, water content 1.56%, and 9.75 ppm Cu .. Key words: sugar pastry, substitution, flour tofu

KADAR VITAMIN C, MUTU FISIK, pH DAN MUTU ORGANOLEPTIK SIRUP ROSELLA (Hibiscus Sabdariffa, L) BERDASARKAN CARA EKSTRAKSI

Mukaromah, Ummu, Susetyorini, Sri Hetty, Aminah, Siti

JURNAL PANGAN DAN GIZI Vol 1, No 1 (2010): Kajian Pangan dan Gizi
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Abstract

Rosella flower contains vitamin C that is 260-280 mg in 100 grams. Rosella can be processed into syrup, extracts of roselle can be done by heating or without heating. The purpose of this study was to determine the effect of extraction of the vitamin C content, physical quality, pH and organoleptic quality of roselle syrup. This research using completely randomized design with 2 treatment by extraction and 13 replicates. Analysis of vitamin C oksidimetri method, measurement of total dissolved solids using handrefraktometer, measurement of viscosity using viskosimeter, measurement of pH using a pH indicator. Results showed that vitamin C in fresh rosella flowers as much as 144 mg/100 grams, moisture content and pH of 73.415% fresh roselle 2. Extraction effect on vitamin C content rosella syrup because, but did not affect the physical quality of rosella syrup. Panelists favored from the extraction of roselle syrup by heating. Key words: roselle syrup, extract, vitamin C.

KAJIAN TEKNOLOGI PEMBUATAN TEPUNG KACANG HIJAU INSTAN DAN SIFAT FISIK

., Nurhidajah, ., Waysima, Wulandari, Nur

JURNAL PANGAN DAN GIZI Vol 1, No 1 (2010): Kajian Pangan dan Gizi
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Abstract

The purpose of this research was studied the effect of soaking solution and stripping the treatment of the physical characteristics of mung bean flour produced. The design of this study is purely experimental descriptive analytic method. Research done in 2 stages: a preliminary study and main study. Preliminary research to find the optimal soaking time, ie variation of immersion time. Primary research to find the characteristics of various soaking solutions (aquades, Na2HPO4, and mixtures of Na-citrate- Ca(H2PO4)2 and control). The variables measured were the development of the volume ratio, water absorption ratio, yield, density Kamba, when soluble, starch granules are microscopic, whiteness and water absorption index. The results showed that immersion using a mixture of of Na-citrate- Ca (H2PO4)2 ratio of 1:1 in 1% concentration and immersion time of 11 hours gives the results of the physical characteristics of the best instant mung bean flour. Key words: mung beans, flour, instant, cooking technology.

PENGARUH PENAMBAHAN BEKATUL TERHADAP KADAR PROTEIN DAN SIFAT ORGANOLEPTIK BISKUIT (The Influence of Addition of Rice Bran to Protein Consentration and Organoleptic Characteristic)

Wulandari, Mita, Handarsari, Erma

JURNAL PANGAN DAN GIZI Vol 1, No 2 (2010)
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Abstract

Rice bran for people deemed to have low social value and is only used as animal feed ingredients. Rice bran contains high protein, can be used as food that is safe and cheap. Use of rice bran to increase the quality or value-added of the biscuit. General aim of this study to determine the effect of adding rice bran to protein content and organoleptic characteristic. Protein analysis by the method mikrokjeldhal. Results of analysis of protein content in rice bran biscuit with the addition of 0% (9.34 g%), 5% (10.06 g%), 10% (10.74 g%), 15% (11.6 gr%) and 20 % (13.66 g%). statistical test results show that there are differences in levels of protein biscuits in a variety of additional rice brand. Favorite level of texture, color, aroma, and taste showed that the highest value on the addition of bran 0% and 5%. Key Words : rice brand, biscuit, protein, organoleptic

KADAR PROTEIN DAN SIFAT ORGANOLEPTIK NUGGET RAJUNGAN DENGAN SUBSTITUSI IKAN LELE (Clarias gariepinus) (Protein Levels and Organoleptic Crab Nugget with Substitution Catfish (Clarias gariepinus)

Ubaidillah, Anas, Hersulistyorini, Wikanastri

JURNAL PANGAN DAN GIZI Vol 1, No 2 (2010)
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Abstract

Crab meat (Second-grade) is a sort of meat produced by crab processing industry which has export quality. Crab meat (second-grade) used to a product which has value added but has not been optimal. One of effort to develop this product is substitute the crab meat with catfish meat into crab nugget product. Catfish is one source of animal protein which is cheaper but it has high nutrient. So the substitution is expected to be an affordable price of processed product. The research object is a product with a substitution crab nugget into catfish meat (Clarias gariepinus). The independent variables in this research were variations of substitution and dependent variable is the proportion of protein and flavor in crab nugget product. Chemical analysis is carried out quantitative analysis of protein and flavor. The design used completely randomized design in three replication. The results showed that there are effects of substitution catfish meat and crab meat on protein crab nugget product. While flavor of aroma, flavor and texture except color there are not effect on protein crab nugget product. The highest protein of crab nugget product is product with substitution L0: R100 is 10.06% while product with substitution L95: R5 has little protein about 8.15%. The result showed that favorite flavor of crab nugget product is a product which has substitution L65: R35 about 2.95 and substitution of product with L0: R100 has the smallest value about 2.56. Key words: crab nugget, protein, substitution catfish.

RESIDU LOGAM BERAT IKAN DARI PERAIRAN TERCEMAR DI PANTAI UTARA JAWA TENGAH (Residual Heavy Metals in Fish from Contaminated Water in North Coast of Central Java)

Suyanto, Agus, Kusmiyati, Sri, Retnaningsih, Chistina

JURNAL PANGAN DAN GIZI Vol 1, No 2 (2010)
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Abstract

Heavy metal pollution is increasing in line with increasing industrialization. Research on the Heavy Metal Residues in fish from polluted water and unpolluted water in Central Java using descriptive-explorative research approach, using samples of fish from ponds and estuaries . Samples were taken from three locations coastal areas in district of Semarang, Tegal and Pati.  Analysis of heavy metals consists of Pb, Cu, Zn, Hg, Cd, and As by AAS (Atomic Absorption Spectroscopy). The results showed levels of heavy metals from 0.08 to 0.12 ppm Hg above the threshold regulation Ditjen POM RI no 03725/B/SK/VII/89 on fish from polluted and unpolluted ponds and estuaries polluted and not polluted in Pati and Semarang.  Zinc (Zn) heavy metal at 40.11 ppm from unpolluted estuaries district of Tegal above the set threshold. Key words: fish, ponds, esturia, contaminated heavy metals