Jurnal Teknologi Pengolahan Pertanian最新文献_第4页

Karakteristik Sensori Cookies Mocaf dengan Substitusi Tepung Labu Kuning Mocaf热汤的特点与南瓜粉替换

Jurnal Teknologi Pengolahan Pertanian Pub Date : 2020-07-05 DOI: 10.35308/jtpp.v2i1.2043

Maya Indra Rasyid, Sri Maryati, Nanda Triandita, Hilka Yuliani, Lia Angraeni

{"title":"Karakteristik Sensori Cookies Mocaf dengan Substitusi Tepung Labu Kuning","authors":"Maya Indra Rasyid, Sri Maryati, Nanda Triandita, Hilka Yuliani, Lia Angraeni","doi":"10.35308/jtpp.v2i1.2043","DOIUrl":"https://doi.org/10.35308/jtpp.v2i1.2043","url":null,"abstract":"Cookies merupakan salah satu bentuk sediaan pangan instan yang dibuat dari campuran terigu dan tepung-tepungan dengan penambahab gula, butter dan lainnya dengan bantuan proses pengovenan. Dalam penelitian ini dilakukan pembuatan cookies menggunakan tepung mocaf dengan substitusi tepung labu kuning yang diharapkan memiliki karakteristik sensori yang baik dari panalis. Penelitian ini bertujuan untuk mengetahui karakteristik sensori (tingkat kesukaan) terdiri dari warna, aroma, rasa, kerenyahan dan overall dari berbagai formulasi cookies berbahan baku mocaf dan tepung labu kuning. Pembuatan cookies mocaf dengan presentase penambahan formula tepung labu kuning yaitu 0% (cookies A); 20% (cookies B); 30% (cookies C); dan 40% (cookies D), kemudian dilakukan pengujian sensori dengan uji hedonik meliputi warna, aroma, rasa, tekstur dan overall. Berdasarkan karakteristik sensori produk cookies terbaik adalah produk cookies A (100% tepung mocaf dan 0% tepung labu kuning). Dari hasil penelitian diketahui panalis lebih menyukai produk cookies tanpa penambahan tepung labu kuning. Kata kunci: Cookies; mocaf ; labu kuning; sensori","PeriodicalId":136408,"journal":{"name":"Jurnal Teknologi Pengolahan Pertanian","volume":"5 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-07-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126847035","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}

引用次数: 3

KADAR LEMAK DAN SENSORI SOSIS AYAM DENGAN PENAMBAHAN KULIT BUAH NAGA MERAH (Hylocereus polyrhizus) YANG BERBEDA 鸡香肠的脂肪和感官与红龙果皮的不同补充

Jurnal Teknologi Pengolahan Pertanian Pub Date : 2019-12-31 DOI: 10.35308/jtpp.v1i1.1506

Nurul Mukminah, Ferdi Fathurohman

{"title":"KADAR LEMAK DAN SENSORI SOSIS AYAM DENGAN PENAMBAHAN KULIT BUAH NAGA MERAH (Hylocereus polyrhizus) YANG BERBEDA","authors":"Nurul Mukminah, Ferdi Fathurohman","doi":"10.35308/jtpp.v1i1.1506","DOIUrl":"https://doi.org/10.35308/jtpp.v1i1.1506","url":null,"abstract":"Red dragon fruit peels contain potential substances and are very useful including pectin 10.79%, 69.30% total fiber food, 0.25% fat and betacyanin pigment of 150.46 mg / 100 g). Low fat content and betacyanin which can be a natural coloring of low fat foods. The purpose of this study was to determine the effect of adding red dragon fruit peel paste to fat content and sensory. The main ingredients used in this study are chicken meat, mocaf flour, isolate protein, red dragon fruit peels paste, vegetable oil, egg whites, herbs and shells. This study uses a completely randomized design with 3 treatments and 3 replications. The treatment given is the addition of red dragon fruit peel paste 0%, 5% and 10%. Research data were analyzed using analysis of variance (ANOVA) with a significance level of 5%. Variables observed were fat content and sensory tests (color, taste, aroma, texture and suppleness) of 28 panelists. The results showed that the fat content of chicken sausage with adding red dragon fruit peel paste 0% (8.51%), 5% (8.21%) and 10% (7.39%). Provision of red dragon fruit peel paste 10% has a significant effect (P <0.05) on the reduction of chicken sausage fat content. Treatment 10% had a significant effect (P <0.05) on color, texture and suppleness, but no significant effect (P> 0.05) on taste and aroma. The results of the panelist's assessment of the chicken sausage 10% treatment ie the panelists liked the taste, color, aroma, suppleness and texture of the panelists quite like. Keywords: chicken sausage; fat level; organoleptic test; red dragon fruit peels. ","PeriodicalId":136408,"journal":{"name":"Jurnal Teknologi Pengolahan Pertanian","volume":"5 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130068349","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}

引用次数: 0

Performance Mesin Perontok Dalam Mempertahankan Kualitas Dan Kuantitas Gabah Di Kabupaten Sumbawa Barat 在西松巴提摄政维持谷物质量和数量方面的蒸日机性能

Jurnal Teknologi Pengolahan Pertanian Pub Date : 2019-12-31 DOI: 10.35308/jtpp.v1i1.1299

Novira Sartika, Zuhriyah Ramdhani

{"title":"Performance Mesin Perontok Dalam Mempertahankan Kualitas Dan Kuantitas Gabah Di Kabupaten Sumbawa Barat","authors":"Novira Sartika, Zuhriyah Ramdhani","doi":"10.35308/jtpp.v1i1.1299","DOIUrl":"https://doi.org/10.35308/jtpp.v1i1.1299","url":null,"abstract":"Penggilingan padi memiliki peran yang sangat penting, peranan ini tercermin dari besarnya jumlah penggilingan padi yang menyebar hampir merata di seluruh daerah sentra produksi padi di Indonesia. Besarnya jumlah penggilingan padi yang tersebar di sejumlah daerah tidak menjamin kualitas beras yang dihasilkan akan lebih baik. Salah satu daerah yang telah menggunakan teknologi penggilingan padi adalah Kabupaten Sumbawa Barat. Mesin penggiling yang digunakan di daerah ini bersifat berpindah-pindah (mobile). Maka dari itu, penelitian ini bertujuan untuk menganalisis pengaruh dari varietas padi yang digunakan terhadap mutu beras hasil penggilingan, menentukan kualitas/mutu beras yang dihasilkan, dan menentukan rendemen dari hasil penggilingan. Penelitian ini dilakukan dengan menggiling varietas padi Ciherang, Cigelis dan Infari 32 menggunakan mesin penggiling mobile masing-masing tiga kali ulangan. Hasil penelitian yang diperoleh adalah varietas padi berpengaruh nyata terhadap rendemen dan susut penggilingan. Varietas Infari 32 menghasilkan rendemen tertinggi rata-rata 69.41%, disusul oleh varietas Cigelis 62.75% dan Ciherang 59.36%. Varietas Infari 32 juga menghasilkan susut paling rendah 1.46% dibandingkan Ciherang (3.48%) dan Cigelis (2.95%). Kata kunci: Mesin penggiling mobile; mutu beras; rendemen giling; padi ","PeriodicalId":136408,"journal":{"name":"Jurnal Teknologi Pengolahan Pertanian","volume":"103 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115142720","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}

引用次数: 0

Pengelolaan Penyakit Pasca Panen pada Buah dan Sayur dengan Pemanfaatan Ekstrak Alami 用天然萃取物处理水果和蔬菜后收病

Jurnal Teknologi Pengolahan Pertanian Pub Date : 2019-12-31 DOI: 10.35308/jtpp.v1i1.1404

Lia Angraeni

{"title":"Pengelolaan Penyakit Pasca Panen pada Buah dan Sayur dengan Pemanfaatan Ekstrak Alami","authors":"Lia Angraeni","doi":"10.35308/jtpp.v1i1.1404","DOIUrl":"https://doi.org/10.35308/jtpp.v1i1.1404","url":null,"abstract":"Buah dan sayur merupakan komponen diet yang sangat penting bagi manusia untuk mencegah berbagai penyakit kronis. Produk segar dapat mengalami beberapa jenis stres selama dalam penanganan. Umumnya gejala stres tidak mempengaruhi keseluruhan kualitas produk, namun akan semakin jelas terlihat seiring dengan penurunan kualitas produk. Kerugian ini merupakan dampak dari kerusakan fisik, stres karena pelukaan atau infeksi laten yang disebabkan oleh jamur atau bakteri yang dimulai sejak masa pra panen. Kebanyakan negara berkembang berada di daerah tropis yang menyebabkan sistem penanganan produk hortikultura dipengaruhi oleh tingginya suhu dan kelembaban. Di negara-negara miskin, kehilangan hasil selama rantai pemasaran dapat mencapai hingga 50%. Mengganti penggunaan fungisida sintetik dengan produk alam (umumnya yang berasal dari ekstrak tanaman) yang tidak beracun dan memiliki cara kerja yang spesifik semakin mendapatkan perhatian saat ini. Senyawa alami yang diproduksi oleh buah selama masa pematangan telah menunjukkan potensi yang cukup tinggi untuk digunakan sebagai pencegahan serangan busuk oleh patogen Kata kunci: Buah dan sayur; Ekstrak alami; Penyakit pasca panen","PeriodicalId":136408,"journal":{"name":"Jurnal Teknologi Pengolahan Pertanian","volume":"76 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126216723","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}

引用次数: 0

THE ROLE OF SOYBEAN IN CONTROL OF DEGENERATIVE DISEASE 大豆在控制退行性疾病中的作用

Jurnal Teknologi Pengolahan Pertanian Pub Date : 2019-12-30 DOI: 10.35308/jtpp.v1i1.1478

N. Triandita, N. E. Putri

{"title":"THE ROLE OF SOYBEAN IN CONTROL OF DEGENERATIVE DISEASE","authors":"N. Triandita, N. E. Putri","doi":"10.35308/jtpp.v1i1.1478","DOIUrl":"https://doi.org/10.35308/jtpp.v1i1.1478","url":null,"abstract":"ABSTRACTDegenerative disease is a chronic non-communicable disease that occurs due to a decline in the function of cells or organs of the body as we get older. Degenerative diseases can occur preceded by a decrease in environmental and social conditions, changes in the body's metabolism by decreasing hormone production at the age of 65 years and over, shifting diet and lifestyle to a modern diet with high fat but low in fiber and carbohydrates, impact on increasing body cholesterol and excess nutrients that support increased oxidative stress. Soybean is the main source of vegetable protein and vegetable oil in the world. The main use of soy is from seeds. Soybean seeds are rich in protein and fat as well as several other important nutrients, such as vitamins (phytic acid) and lecithin. Research on the benefits of soy and its processed products in controlling degenerative diseases such as hypertension, hypercholesterolemia, diabetes mellitus, cancer and others has been carried out. This benefit is obtained from the composition of soybeans rich in nutritional components such as protein and essential amino acids, vegetable fats, vitamins and minerals, as well as non-nutritional components such as food fiber and bioactive components. Soybean acts as an ACE-inhibitor and lowers blood cholesterol and has the potential to inhibit hypertension and coronary heart disease. In controlling diabetes, soy can reduce blood glucose levels, insulin resistance and inflammation, and maintain blood lipid profile. Soybeans play a role in inhibiting the proliferation of cancer cells and reducing inflammation so as to reduce the risk of colon cancer. Soy isoflavones act as an estrogen hormone that can increase the absorption of calcium in preventing osteoporosis. The potential benefits of soy and its preparations in reducing the risk of degenerative diseases can be used as healthy food on a daily diet.Keyword: Coronary heart disease, Degenerative diseases, Diabetes, Hypertension, Soybean","PeriodicalId":136408,"journal":{"name":"Jurnal Teknologi Pengolahan Pertanian","volume":"39 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114773775","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}

引用次数: 2

STUDI KARAKTERISTIK KERUPUK: PENGARUH KOMPOSISI DAN PROSES PENGOLAHAN 对饼干特征的研究:成分和处理过程的影响

Jurnal Teknologi Pengolahan Pertanian Pub Date : 2019-12-28 DOI: 10.35308/jtpp.v1i1.1484

Novriaman Pakpahan, Nelinda Nelinda

{"title":"STUDI KARAKTERISTIK KERUPUK: PENGARUH KOMPOSISI DAN PROSES PENGOLAHAN","authors":"Novriaman Pakpahan, Nelinda Nelinda","doi":"10.35308/jtpp.v1i1.1484","DOIUrl":"https://doi.org/10.35308/jtpp.v1i1.1484","url":null,"abstract":"Kerupuk adalah sejenis makanan ringan yang sangat dikenal kenal di Indonesia. Produk ini memiliki densitas rendah, berporos dan bertekstur renyah. Kerupuk telah dikembangkan dengan berbagai komposisi bahan dan teknik pengolahan yang berbeda. Ulasan ilmiah ini bertujuan untuk mempelajari keterkaitan komposisi bahan dan proses pengolahan terhadap karakteristik kerupuk berdasarkan hasil studi penelitian yang telah ada. Studi terkait kerenyahan sebagai indikator mutu kerupuk juga dijelaskan dalam ulasan ini. Sensasi kerenyahan kerupuk terjadi akibat adanya kejadian retakan dan bunyi pada matriks gelas saat digigit. Kerupuk yang memiliki pengembangan tinggi, jumlah pori banyak, dan dinding pori tipis mempunyai tingkat kerenyahan yang tinggi. Ada dua variabel yang bekerja dalam pembentukkan stuktur dan pengembangan kerupuk yaitu perpindahan massa uap air dan sifat viskoelastis polimer. Perpindahan massa uap air menghasilkan tekanan terhadap polimer dan polimer bertahan terhadap tekanan tersebut. Kedua variabel ini membentuk kesetimbangan yang menentukan ukuran pori, ketebalan dinding pori dan besarnya volume pengembangan kerupuk. Sifat viskoelastis polimer pati dipengaruhi oleh jenis pati, proses pemasakan, pendinginan gel pati dan interaksi gel dengan bahan lainnya seperti protein, garam dan air. Tekanan uap air dipengaruhi oleh proses pemanasan, kadar air dan unsur bahan lain seperti soda kue. Kata kunci : Kerenyahan, kerupuk, pengembangan, tekstur","PeriodicalId":136408,"journal":{"name":"Jurnal Teknologi Pengolahan Pertanian","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-12-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128863816","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}

引用次数: 4