Jurnal Pengolahan Pangan最新文献_第4页

STRATEGI PENGEMBANGAN USAHA IKAN BELUT KERING DI DESA TINOMBALA KECAMATAN ONGKA MALINO KABUPATEN PARIGI MOUTONG PROVINSI SULAWESI TENGAH

Jurnal Pengolahan Pangan Pub Date : 2020-12-30 DOI: 10.31970/PANGAN.V5I2.42

Ahsan Mardjudo, Wika Indah Pratiwi Djamal

{"title":"STRATEGI PENGEMBANGAN USAHA IKAN BELUT KERING DI DESA TINOMBALA KECAMATAN ONGKA MALINO KABUPATEN PARIGI MOUTONG PROVINSI SULAWESI TENGAH","authors":"Ahsan Mardjudo, Wika Indah Pratiwi Djamal","doi":"10.31970/PANGAN.V5I2.42","DOIUrl":"https://doi.org/10.31970/PANGAN.V5I2.42","url":null,"abstract":"Penelitian bertujuan untuk menganalisis strategi pengembangan usaha pengeringan ikan belut di Desa Tinombala Kecamatan Ongka Malino Kabupaten Parigi Moutong Provinsi Sulawesi Tengah. Pengambilan data dalam penelitian ini dilakukan dengan metode pengamatan dan wawancara secara langsung dengan pemilik usaha pengeringan ikan belut. Analisis data melalui pendekatan SWOT dan deskriptif kualitatif. Hasil penelitian ini menunjukkan bahwa secara teknis proses pengeringan ikan belut dimulai dari penimbangan, mematikan ikan belut, penyiangan, pencucian, penirisan, penusukan belut, penyimpangan dengan es batu, penjemuran, pengovenan dan penyimpanan. Hasil SWOT diperoleh gambaran bahwa strategi pengembangan ikan belut kering memiliki aspek kekuatan yaitu dukungan persawahan sebagai lingkungan belut, sarana dan prasarana cukup memadai, masa produksi yang cepat, keterampilan masyarakat, hubungan kerjasama dengan pedagang luar daerah. Sementara peluangnya adalah tersedianya pemasaran, persyaratan mutu ikan belut kering, tidak ada pesaing, permintaan yang cukup tinggi, dan memiliki konsumen tetap. Untuk aspek kelemahannya keterbatasan modal, hasil produksi belum optimal, belum adanya surat izin usaha, belum mempunyai tempat usaha yang tetap, bahan baku tidak selalu tersedia cukup setiap satu kali produksi, sedangkan ancaman adalah menurunnya permintaan produk, peningkatan harga bahan baku, biaya pengiriman yang tinggi, habisnya stok ikan belut di sawah.","PeriodicalId":244709,"journal":{"name":"Jurnal Pengolahan Pangan","volume":"252 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132663391","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

KARAKTERISTIK KIMIA DAN ORGANOLEPTIK VIRGIN COCONUT OIL PADA BERBAGAI PENAMBAHAN RAGI TEMPE 处女椰子油的化学和有机性质的各种加入TEMPE酵母

Jurnal Pengolahan Pangan Pub Date : 2020-12-30 DOI: 10.31970/PANGAN.V5I2.38

Asrawaty, Sitti Fathurahmi, Spetriani, Ridwan

引用次数: 0

PENGARUH PENAMBAHAN TEPUNG BUAH MANGROV PEDADA (Sonneratia caseolaris) PADA MUTU DODOL KETAN

Jurnal Pengolahan Pangan Pub Date : 2019-06-30 DOI: 10.31970/PANGAN.V4I1.22

Nurfadilah Nurfadilah

引用次数: 1

KOMBINASI TEPUNG TERIGU DAN TEPUNG TAPIOKA TERHADAP DAYA KEMBANG DAN SIFAT ORGANOLEPTIK KERUPUK TERUBUK (Saccharum edule Hasskarl)

Jurnal Pengolahan Pangan Pub Date : 2019-06-30 DOI: 10.31970/PANGAN.V4I1.20

R. Chaniago, Darni Lamusu, L. Samaduri

{"title":"KOMBINASI TEPUNG TERIGU DAN TEPUNG TAPIOKA TERHADAP DAYA KEMBANG DAN SIFAT ORGANOLEPTIK KERUPUK TERUBUK (Saccharum edule Hasskarl)","authors":"R. Chaniago, Darni Lamusu, L. Samaduri","doi":"10.31970/PANGAN.V4I1.20","DOIUrl":"https://doi.org/10.31970/PANGAN.V4I1.20","url":null,"abstract":"Terubuk processing techniques are still simple, such as processed into vegetables. Therefore, it is necessary to diversify food, namely making crackers in powder. Crackers are a type of small food that undergoes volume development forming a product that is porous and has a low density during the frying process. This study aims to determine the growth and organoleptic properties of crackers made from powder (Saccharum edule Hasskarl). this study was designed using a Completely Randomized Design (CRD) arranged with 1 factor, namely: A1 = 100 gram wheat flour + 200 gram tapioca flour + 100 gram flour; A2 = 150 gram wheat flour + 100 gram tapioca flour + 150 gram powder; A3 = 100 gram flour + 150 gram tapioca flour + 100 gram powder. Based on the organoleptic test results showed that: The best flower power is shown in treatment A1 (100 gram wheat flour + 200 gram tapioca flour + 100 gram flour) which is 75.58%. The panelist's assessment or organoleptic test of the combination of wheat flour, tapioca tapung and terubuk gave no significant effect on color, taste and texture and gave a real influence on the aroma of crackers made in powder. The best treatment based on the panelist's assessment is treatment (A2) Wheat flour 150 grams + Tapioca flour 100 grams + Powdered 150 grams. Where these crackers have a color value of 3.75 rounded to 4 (likes); the aroma value of 3.93 is rounded to 4 (likes); the flavor value of 3.57 is rounded to 4 (likes) and the texture value is 3.75 (likes).","PeriodicalId":244709,"journal":{"name":"Jurnal Pengolahan Pangan","volume":"2 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126534405","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: 1

SUBTITUSI TEPUNG TERIGU DENGAN TEPUNG UBI BANGGAI (Dioscorea spp) TERHADAP MUTU ORGANOLEPTIK BISKUIT

Jurnal Pengolahan Pangan Pub Date : 2019-06-30 DOI: 10.31970/PANGAN.V4I1.23

Fitriani Basrin, Tomotius Babe

引用次数: 1

KONSENTRASI ABU SEKAM PADI TERHADAP KUALITAS MINYAK KOPRA 稻壳灰对椰油质量的浓度

Jurnal Pengolahan Pangan Pub Date : 2019-06-30 DOI: 10.31970/PANGAN.V4I1.21

I. Irwan, N. Alam, Asrawaty Asrawaty

引用次数: 1

KARAKTERISTIK FISIK, KIMIA DAN ORGANOLEPTIK SELAI PADA BERBAGAI RASIO BUAH NAGA MERAH (Hylocereus polyrhizus Britt and Rose) - GULA PASIR 果酱的生理、化学和有机成分与红龙果的不同比例——沙糖

Jurnal Pengolahan Pangan Pub Date : 2019-06-30 DOI: 10.31970/PANGAN.V4I1.19

Huriah Huriah, N. Alam, Abd Hamid Noer

{"title":"KARAKTERISTIK FISIK, KIMIA DAN ORGANOLEPTIK SELAI PADA BERBAGAI RASIO BUAH NAGA MERAH (Hylocereus polyrhizus Britt and Rose) - GULA PASIR","authors":"Huriah Huriah, N. Alam, Abd Hamid Noer","doi":"10.31970/PANGAN.V4I1.19","DOIUrl":"https://doi.org/10.31970/PANGAN.V4I1.19","url":null,"abstract":"The high water content in dragon fruit causes the fruit to be easily damaged, therefore it needs to be processed to reduce the amount of loss, including making it into jam. In addition, processing dragon fruit into various processed products also aims to overcome the problem of excess production when the harvest season arrives. The aim of this research was to obtain the ratio of dragon-sugar fruit which gave the best influence on the physical, chemical and organoleptic characteristics of jam. The study used a completely randomized design (CRD) for the analysis of physical parameters of jam (softness) and chemical jam (water content, total dissolved solids, anthocyanin and vitamin C levels). Randomized Group Design (RBD) for analysis of organoleptic test parameters (color, texture, taste and preference). As a treatment, it is the ratio of dragon-sugar, which consists of five levels of treatment, namely P1 = dragon fruit 450 g: granulated sugar 550 g, P2 = dragon fruit 500 g: granulated sugar 500 g, P3 = dragon fruit 550 g: sugar 450 g, P4 = dragon fruit 600 g: granulated sugar 400 g, P5 = dragon fruit 650 g: granulated sugar 350 g. Each treatment was repeated 3 times so that there were 15 experimental units. The data obtained were analyzed using F test 0.01 and 0.05. If the treatment has a significant or very real effect, then proceed with the BNJ test at tararf 0.01 and 0.05. The results showed that treatment P4 (600: 400 b / b dragon-sugar ratio) gave the best influence on the physical, chemical and organoleptic characteristics of dragon fruit jam. This treatment can reduce the use of sugar by 15 percent from the standard use of sugar in making jam.","PeriodicalId":244709,"journal":{"name":"Jurnal Pengolahan Pangan","volume":"45 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125842791","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: 1

PENGARUH PENAMBAHAN BUAH NENAS DAN GARAM DENGAN KONSENTRASI YANG BERBEDA DALAM PEMBUATAN KECAP IKAN LAYANG DECAPTERUS SP TERHADAP TOTAL COLONI BAKTERI 一种不同浓度的凤梨和盐的加入对甲鱼群的反壳酱油的影响

Jurnal Pengolahan Pangan Pub Date : 2018-12-31 DOI: 10.31970/PANGAN.V3I2.13

Nurfadilah Nurfadilah

{"title":"PENGARUH PENAMBAHAN BUAH NENAS DAN GARAM DENGAN KONSENTRASI YANG BERBEDA DALAM PEMBUATAN KECAP IKAN LAYANG DECAPTERUS SP TERHADAP TOTAL COLONI BAKTERI","authors":"Nurfadilah Nurfadilah","doi":"10.31970/PANGAN.V3I2.13","DOIUrl":"https://doi.org/10.31970/PANGAN.V3I2.13","url":null,"abstract":"Flying fish (Decapterus Sp.) Is one of the by-products that is still underutilized into processed products that have economic value, even though the potential is quite high. Processing of fish with a fermentation process has several products, one of which is the manufacture of fish sauce. While the addition of salt can maintain the shelf life of fish sauce This study aims to determine the comparison of the number of bacterial colony found in Decapterus Sp overcooked fish sauce treated with pineapple and salt. This research was conducted at the Applied Laboratory of Marine Products Processing Technology and at the Basic Polytechnic Laboratory of Palu. The method used in this research is descriptive analysis method. Bacterial identification and business analysis are carried out qualitatively and quantitatively. The highest number of microbes was obtained in fish sauce without using 10% pineapple and 7% salt which was 2.2 x 105 and the lowest was found in fish sauce using 10% pineapple and 7% salt which was 0.3 x 105 and for feasible economic analysis to be marketed because it still has a profit of Rp. 1,900. the conclusion is that fish sauce that uses 10% pineapple and 7% salt is suitable for consumption and marketing and suggestions for further testing for the shelf life of flying fish sauce are added 10% pineapple and 7% salt.","PeriodicalId":244709,"journal":{"name":"Jurnal Pengolahan Pangan","volume":"37 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116958266","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

SIFAT KIMIA, FUNGSIONAL DAN REOLOGI PATI AREN FOSFAT PADA KOMBINASI KONSENTRASI PATI AREN DAN WAKTU REAKSI YANG BERBEDA 磷酸棕榈的化学性质、功能和磷酸淀粉的再反应时间的重组

Jurnal Pengolahan Pangan Pub Date : 2018-12-31 DOI: 10.31970/PANGAN.V3I2.16

Abdul Rahim, G. S. Hutomo, Syahraeni Kadir, N. Alam, A. Hamid, Jusman Jusman

{"title":"SIFAT KIMIA, FUNGSIONAL DAN REOLOGI PATI AREN FOSFAT PADA KOMBINASI KONSENTRASI PATI AREN DAN WAKTU REAKSI YANG BERBEDA","authors":"Abdul Rahim, G. S. Hutomo, Syahraeni Kadir, N. Alam, A. Hamid, Jusman Jusman","doi":"10.31970/PANGAN.V3I2.16","DOIUrl":"https://doi.org/10.31970/PANGAN.V3I2.16","url":null,"abstract":"The objectives of the study were to obtained the optimal combination of starch concentration and reaction time in the synthesis of phosphorylated arenga starches. Synthesis of phosphorylated arenga starches using sodium tripolyphosphate reagents and arenga starch 20 and 30% (b/v) with variations of time reaction 30 and 45 min. Chemical, functional and rheological characteristics of phosphorylated arenga starcheswere investigated i.e. percent phosphate and degree of substitution (DS), binding of phosphate groups using FourierTransform Infrared (FTIR), water and oil holding capacity (WHC, OHC), swelling power and solubility and emulsion separation volume. The results showed a combination of 30% arenga straches with a reaction time 45 min were optimal combination that to produced phosphorylated arenga starches with the highest of phosphate content (2.710%) and DS 0.147. The FTIR spectra of phosphorylated arenga starches have been a change in vibration of OH groups that replace the reaction of phosphate groups with OH in starch molecules. WHC and swelling power increased, but solubility phosphorylated arenga starches decreased with the in increasing combination of arenga starch concentration and reaction time. The emulsion separation volume the most stable at the combination of highest arenga starch concentration and the long reaction time. Phosphorylated arenga starches which produced were used as emulsifiers for food aplication","PeriodicalId":244709,"journal":{"name":"Jurnal Pengolahan Pangan","volume":"114 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122906156","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

PEMANFAATAN PANGAN LOKAL UNTUK PRODUKSI TORTILLA FUNGSIONAL BERBASIS LABU KUNING 当地粮食对以南瓜为基础的功能玉米饼生产的利用

Jurnal Pengolahan Pangan Pub Date : 2018-12-31 DOI: 10.31970/PANGAN.V3I2.15

If'all If'all, Mappiratu Mappiratu, Syahraeni Kadir

{"title":"PEMANFAATAN PANGAN LOKAL UNTUK PRODUKSI TORTILLA FUNGSIONAL BERBASIS LABU KUNING","authors":"If'all If'all, Mappiratu Mappiratu, Syahraeni Kadir","doi":"10.31970/PANGAN.V3I2.15","DOIUrl":"https://doi.org/10.31970/PANGAN.V3I2.15","url":null,"abstract":"Pumpkin is a source of nutrition potential to be developed as an alternative food substance by processing it to form processed food such as snack in addition to serving it as steamed, boiled, fried, and baked food or cooking it with other substances. Pumpkin contains 78.77% carbohydrate, 3.74% protein, 1.34% fat, and 2.80% raw fiber. The research aimed at studying the chemical and organoleptic qualities of pumpkin based tortilla produced from the best ratio of pumpkin, cassava and sweet potato. The research used a Completely Randomized design with a single factor of various weights of pumpkin addition. The treatment tested were seven levels of pumpkin weights including 500 g, 750 g, 1000 g, 1250 g, 1500 g, 1750 g and 2000 g. Each treatment was replicated thrice; therefore, there were 21 experimental units. Parameter tested were chemical characteristics of the tortilla such as carotene content, water content and ash content, and organoleptic quality including color, aroma, taste, crisp and performance of the tortilla. The research results showed that the pumpkin significantly affected all chemical characteristics and all organoleptic qualities except aroma quality. The contents of carotene, water and ash increased with raising pumpkin weights. The level of panelists’ predilection on tortilla decreased with increasing use of pumpkin. The ratio of 1000 g of pumpkin to 1000 g cassava and 250 g sweet potato fluor was the best formula for producing the best tortilla chemical and organoleptic qualities.","PeriodicalId":244709,"journal":{"name":"Jurnal Pengolahan Pangan","volume":"34 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127660356","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