Jurnal Pangan dan Agroindustri最新文献

CHARACTERISTICS OF NATA FROM CARICA (Carica Pubescens) EXTRACT WITH DIFFERENT CONCENTRATION OF ACETOBACTER XYLINUM AND FERMENTATION TIME 不同乙酸乙酯乙二胺含量和发酵时间的荠菜（Carica Pubescens）提取物的特征

Jurnal Pangan dan Agroindustri Pub Date : 2024-01-31 DOI: 10.21776/ub.jpa.2024.012.02.6

Anik Suryanti, F. Nurdyansyah, R. M. D. Ujianti, Iffah Muflihati, Mochamad Nurcholis

{"title":"CHARACTERISTICS OF NATA FROM CARICA (Carica Pubescens) EXTRACT WITH DIFFERENT CONCENTRATION OF ACETOBACTER XYLINUM AND FERMENTATION TIME","authors":"Anik Suryanti, F. Nurdyansyah, R. M. D. Ujianti, Iffah Muflihati, Mochamad Nurcholis","doi":"10.21776/ub.jpa.2024.012.02.6","DOIUrl":"https://doi.org/10.21776/ub.jpa.2024.012.02.6","url":null,"abstract":"Nata de carica is a product of the innovation of fermentation of carica fruit (Carica pubescens) with the use of Acetobacter xylinum as a culture. The objective of this study was to analyze the impact of Acetobacter xylinum starter concentrations and fermentation time on the physical characteristics (chewiness, color, thickness, yield), chemical (crude fiber content, water content) and organoleptic (descriptive test) of nata de carica. The experimental design was used factorial design with two factors, Acetobacter xylinum starter concentration (10%, 15% and 20%) and fermentation time (7 days and 14 days). The results showed that there was a relationship between thickness, yield, chewiness and crude fiber, the thicker the nata, the greater the yield, chewiness and crude fiber. The best results of nata de carica treatment was treatment with 20% Acetobacter xylinum concentration and 14 days of fermentation time with a thickness value of 6.29 mm, a yield value of 41.04%, a texture value (efficiency) of 521.27 g/mm, crude fiber value of 1.05%, a color value of L* 50.36, a value of a*-1.87, a b* -3.93 and water content of 98.86%. The results of the research can be concluded that the starter concentration and the fermentation time influence the physical and chemical properties of the nata de carica produced.","PeriodicalId":17700,"journal":{"name":"Jurnal Pangan dan Agroindustri","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-01-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140472375","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

OPTIMIZATION OF TOFU WHEY CONCENTRATION IN COCONUT MILK NATA DE SKIM 优化椰奶脱脂奶粉中豆腐乳清的浓度

Jurnal Pangan dan Agroindustri Pub Date : 2024-01-31 DOI: 10.21776/ub.jpa.2024.012.01.2

Nuriyya Saleh, S. Widjanarko

引用次数: 0

EFFECT OF FERMENTATION TIME AND ROASTING TEMPERATURE ON THE CHARACTERISTICS OF WINE COFFEE ARABICA SEMERU 发酵时间和烘焙温度对阿拉比卡赛梅鲁葡萄酒咖啡特性的影响

Jurnal Pangan dan Agroindustri Pub Date : 2024-01-31 DOI: 10.21776/ub.jpa.2024.012.01.4

J. M. Maligan, Swandayani Utami Kosasih, Mochamad Nurcholis, F. H. Sriherfyna

引用次数: 0

CHEMICAL AND ANTIOXIDANT CHARACTERISTICS OF FERMENTED YELLOW PUMPKIN FLOUR WITH VARIATION OF MICROORGANISMS AND FERMENTATION TIME 发酵黄南瓜粉的化学和抗氧化特性随微生物和发酵时间的变化而变化

Jurnal Pangan dan Agroindustri Pub Date : 2024-01-31 DOI: 10.21776/ub.jpa.2024.012.01.3

Anisa Rachma Sari, Aldila Sagitaning Putri, D. A. Gunantar

{"title":"CHEMICAL AND ANTIOXIDANT CHARACTERISTICS OF FERMENTED YELLOW PUMPKIN FLOUR WITH VARIATION OF MICROORGANISMS AND FERMENTATION TIME","authors":"Anisa Rachma Sari, Aldila Sagitaning Putri, D. A. Gunantar","doi":"10.21776/ub.jpa.2024.012.01.3","DOIUrl":"https://doi.org/10.21776/ub.jpa.2024.012.01.3","url":null,"abstract":"Pumpkin flour produced through fermentation can increase its nutritional value. This study aims to analyze the chemical characteristics and antioxidants of fermented pumpkin flour with variations in microorganisms and fermentation time, as well as the correlation between the two factors, and determine the best formulation. This study used a factorial group randomized design method with two factors, namely, variation of microorganism and fermentation time. The data obtained were analyzed using factorial ANOVA, followed by the Duncan Multiple Range Test (DMRT) test with a confidence level of 95% using SPSS 23. The chemical characteristics of fermented pumpkin flour showed an interaction between fermentation microorganisms and the length of fermentation time on the antioxidant activity of fermented pumpkin flour, but there was no interaction between fermentation microorganisms and the length of fermentation time on the moisture content, ash, protein, fat, and carbohydrates of fermented pumpkin flour. Fermentation by S. cerevisiae for 3 days had the best chemical characteristics and antioxidant activity of fermented pumpkin flour. Researchers hope that the application of fermentation in processing pumpkin into flour can increase the nutritional value, the economic value, and the value of health.","PeriodicalId":17700,"journal":{"name":"Jurnal Pangan dan Agroindustri","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-01-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140474257","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

PHYSICAL AND ORGANOLEPTIC CHARACTERISTICS OF TAMARIND PASTE (Tamarindus Indica L) WITH MODIFIED ELEPHANT CASSAVA (Manihot Esculenta) DERIVATIVE PRODUCT THICKENER 掺入改良鹅掌楸（Manihot Esculenta）衍生产品增稠剂的罗望子酱（Tamarindus Indica L）的物理和有机特性

Jurnal Pangan dan Agroindustri Pub Date : 2024-01-31 DOI: 10.21776/ub.jpa.2024.012.01.1

Putri Nanda Rahayu, Sulistyo Prabowo, Maulida Rachmawati

引用次数: 0

MICROBIAL SUCCESSION DURING THE FERMENTATION OF SEMERU ARABICA COFFEE IN WINE COFFEE PRODUCTION 酿造酒用阿拉伯咖啡（semeru arabica coffee）发酵过程中的微生物演替

Jurnal Pangan dan Agroindustri Pub Date : 2024-01-31 DOI: 10.21776/ub.jpa.2024.012.01.5

F. H. Sriherfyna, Neysa Nurjananah Khairanny, Mochamad Nurcholis, J. M. Maligan

引用次数: 0

EFFECT OF FERMENTATION TIME ON MINERAL PROFILE AND TOTAL MOLD OF COWPEA (Vigna unguiculata) TEMPEH 发酵时间对豇豆豆豉矿物成分及霉菌总量的影响

Jurnal Pangan dan Agroindustri Pub Date : 2023-10-31 DOI: 10.21776/ub.jpa.2023.011.04.2

Irma Sarita Rahmawati, Ghina Putri Dyanti, Muhammad Surya Madani, Rahma Micho Widyanto, Lola Ayu Istifani, Annisa Rizky Maulidiana, Ekkel Lintang Aisyiyah

{"title":"EFFECT OF FERMENTATION TIME ON MINERAL PROFILE AND TOTAL MOLD OF COWPEA (Vigna unguiculata) TEMPEH","authors":"Irma Sarita Rahmawati, Ghina Putri Dyanti, Muhammad Surya Madani, Rahma Micho Widyanto, Lola Ayu Istifani, Annisa Rizky Maulidiana, Ekkel Lintang Aisyiyah","doi":"10.21776/ub.jpa.2023.011.04.2","DOIUrl":"https://doi.org/10.21776/ub.jpa.2023.011.04.2","url":null,"abstract":"Tempe is one of the popular foods in Indonesia which comes from fermented soybeans with the help of Rhizopus oligosporus. The development of tempeh with non-soy ingredients is starting to be carried out frequently. Cowpea (Vigna unguiculata subsp. unguiculata) is one of the nuts that is often consumed by Indonesian people. Cowpeas can be an alternative substrate for tempeh fermentation, because of their nutritional content, including vitamins and minerals, which are quite good for the body. However, some of these minerals are still bound to the phytic acid compound so it needs to be explained by the fermentation process. This research aimed to determine the ash content, mineral content of iron, calcium, and total mold in cowpea tempeh at a fermentation time of 35, 45, and 54 hours using standard methods. The research design used was a Completely Randomized Design (CRD) with repetition 3 times for each treatment for fermentation duration P1 (35 hours), P2 (45 hours), and P3 (54 hours). The ash and calcium content of cowpea tempeh decreased with fermentation times of 45 and 54 hours compared to 35 hours. In terms of iron content, the amount was almost the same at all fermentation times. Meanwhile, the total number of molds increased with fermentation times of 45 and 54 hours. Based on the results of observations for further research, the fermentation time for making cowpea tempeh used in this optimization was determined to be 35 hours. A fermentation time of 35 hours produces good cowpea tempeh, high calcium content, and efficient time and energy.","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":"135870588","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 SHELF-LIFE PREDICTION OF SWEET SOY SAUCE USING ASLT METHOD WITH ARRHENIUS MODEL 基于Arrhenius模型的aslt方法预测甜酱油的保质期

Jurnal Pangan dan Agroindustri Pub Date : 2023-10-31 DOI: 10.21776/ub.jpa.2023.011.04.4

Sudarminto Setyo Yuwono

引用次数: 0

EFFECT OF FERMENTATION TIME AND ROASTING TEMPERATURE ON THE SENSORY, CHEMICAL, AND PHYSICAL CHARACTERICTICS OF WINE COFFEE ROBUSTA TIRTOYUDO 发酵时间和烘焙温度对酒咖啡感官、化学和物理特性的影响

Jurnal Pangan dan Agroindustri Pub Date : 2023-10-31 DOI: 10.21776/ub.jpa.2023.011.04.6

Jaya Mahar Maligan, Nathania Zefanya Anggono

引用次数: 0

EFFECT OF DIFFERENT CONCENTRATIONS OF LIQUID PALM SUGAR ON THE QUALITY CHARACTERISTICS AND GLUTAMIC ACID CONTAINMENT OF SQUID RUSIP (Loligo chinensis) 不同浓度棕榈液糖对鱿鱼品质特性及谷氨酸含量的影响

Jurnal Pangan dan Agroindustri Pub Date : 2023-10-31 DOI: 10.21776/ub.jpa.2023.011.04.3

Elistia Elistia, Sumardianto Sumardianto, Romadhon Romadhon

{"title":"EFFECT OF DIFFERENT CONCENTRATIONS OF LIQUID PALM SUGAR ON THE QUALITY CHARACTERISTICS AND GLUTAMIC ACID CONTAINMENT OF SQUID RUSIP (Loligo chinensis)","authors":"Elistia Elistia, Sumardianto Sumardianto, Romadhon Romadhon","doi":"10.21776/ub.jpa.2023.011.04.3","DOIUrl":"https://doi.org/10.21776/ub.jpa.2023.011.04.3","url":null,"abstract":"Squid has amino acids that are good for eating and are processed into rusip. Rusip is a Bangka Belitung chilli sauce made from anchovies. This study aims to determine the effect of different concentrations of liquid palm sugar on the quality and glutamic acid content. The research used experimental laboratories with Completely Randomized Design. Parametric tests were analyzed using ANOVA and BNJ, non-parametric tests using Kruskal Wallis and Mann Whitney with a test level of 5%. In the Rusip study, liquid palm sugar concentrations of 10%, 12.5% and 15% were used, with 3 replications. Glutamic acid, pH, protein and hedonic parameters showed significant differences (P<5%). The parameters of total LAB, total sugar and water content had no significant difference (P>5%). The values of protein content were 17.25%-19.66%, moisture content 33.94%-38.39%, total sugar 5.16%-7.71%, glutamic acid 2.25%-3.30%, pH 5.87-5.90 and total LAB 1.1x104-5.3 x 104 cfu/g. Hedonic parameters for appearance were 3.24-3.76, flavour 3.41-4.00, aroma 3.14-4.00, texture 3.31-4.10. The best treatment was 15% liquid palm sugar with characteristics of brown colour, chewiness, fermentation smell and savour.","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":"135813733","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