Journal of Food and Agricultural Product最新文献

{"title":"pH and Sugar Content of Honey Pineapple Jam (Ananas comosus L Merr) with Addition of Carrageenan","authors":"Ajeng Zahra Kinanti, None Nurwati, Muhamad Hasdar","doi":"10.32585/jfap.v3i2.4315","DOIUrl":"https://doi.org/10.32585/jfap.v3i2.4315","url":null,"abstract":"This study aims to evaluate the effect of adding carrageenan to the pH value and sugar content of honey pineapple jam. Honey pineapple (Ananas comosus L. Merr) was used as the main ingredient with the addition of carrageenan at concentrations of 0%, 0.2%, 0.6%, and 1%. The method used is a completely randomized design (CRD) with one factor and three replications. The results showed that the addition of carrageenan significantly (P<0.05) affected the sugar content in pineapple jam. The higher the carrageenan concentration, the lower the sugar content in pineapple jam. However, the addition of carrageenan had no significant effect (P>0.05) on the pH of pineapple jam. Carrageenan acts as a thickener and water binder in jam but does not substantially change the level of acidity (pH). Keywords: carrageenan, sugar content, honey pineapple jam, and pH","PeriodicalId":484455,"journal":{"name":"Journal of Food and Agricultural Product","volume":"167 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136014338","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}

{"title":"Analisa Proksimat Ekstrak Limbah Kulit Kedua Bawang Merah (Allium Cepa L.)","authors":"Zul Muzhahir, Yan El Rizal Unzilatirrizqi, Melly Fera","doi":"10.32585/jfap.v3i2.4608","DOIUrl":"https://doi.org/10.32585/jfap.v3i2.4608","url":null,"abstract":"Didalam penelitian ini menggunakan sample kulit bawang merah (Allium cepa L.) dimana dalam kulit bawang merah mengandung banyak senyawa kimia diantaranya seperti flavonoid, saponin, tanin, glikosida, dan steroida atau triterpenoid. Tujuan dari penelitian ini mengetahui jumlah kadar proksimat pada ekstrak limbah kulit kedua bawang merah dan proses pengawetan daging bebek dengan memanfaatkan limbah kulit bawang merah. Metode yang digunakan dalam penelitian ini yaitu pada uji protein menggunakan metode kjedhal, kadar lemak menggunakan metode Soxhlet, kadari air menggunakan metode oven, kadar abu menggunakan metode tannur, dan karbohidrat menggunakan metode by different. Hasil dari uji proksimat pada ekstrak limbah kulit kedua bawang merah, yaitu kadar air berjumlah 98.34% kadar abu 0.12% kadar lemak 0.03% kadar protein 0.24% dan karbohidrat berjumlah 1.28%.","PeriodicalId":484455,"journal":{"name":"Journal of Food and Agricultural Product","volume":"39 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136014334","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}

{"title":"Study of The Chemical Characteristics Of Leather Fruit Banana Kepok (Musa Paradisiaca L.) And Yellow Pumpkin (Cucurbita Moschata)","authors":"Akhmad Rivai, Agustina Intan Niken Tari, Novian Wely Asmoro","doi":"10.32585/jfap.v3i2.4625","DOIUrl":"https://doi.org/10.32585/jfap.v3i2.4625","url":null,"abstract":"Fruit leather is a product of processed fruit that is crushed and dried in the form of thin sheets with a plastic texture, has a distinctive consistency and taste. It is possible that the addition of other components can provide different characteristics of color, taste, aroma and nutritional value to fruit leather. This research aims to determine the effect of the concentration of kepok banana and yellow pumpkin on the chemical characteristics of fruit leather. The method used in this research was a Completely Randomized Design (CRD) with a comparison of banana kepok and pumpkin (F) with 5 treatments, namely F1: banana kepok 100%: pumpkin pumpkin 0%; F2: kepok banana 75%: yellow pumpkin 25%; F3: kepok banana 50%: yellow pumpkin 50%; F4: kepok banana 25%: yellow pumpkin 75%; F5: kepok banana 0%: pumpkin 100%, each treatment was repeated 3 times to obtain 15 treatment units. Research parameters include water content (thermogravimetric method), ash content (drying method) and vitamin C content (iodometric titration). The research data were analyzed using the program (SPSS) version 25.0 using the One Way Analysis of Variance (ANOVA) method. If there is a real difference in the treatment, a further test is carried out using the Duncan's Multiple Range Test (DMRT) method at a significance level of 5%. The results of the research showed that the comparative treatment of kepok banana and yellow pumpkin had a significant effect on water content with the average obtained between 10.39%-11.29% still meets the maximum limit of SNI No. 1718 of 1996, namely below 25%, and the ash content is between 1.39%-1.58%, and has no real effect on vitamin C with an average of 1.48%. -1.69%. Keywords: Fruit leather, Chemical Characteristics, Yellow Pumpkin, Kepok Banana","PeriodicalId":484455,"journal":{"name":"Journal of Food and Agricultural Product","volume":"48 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136014342","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}

{"title":"Sensory Evaluation and Chemical Characteristics of Klepon Cake Substituted for Sago Flour with the Addition of Butterfly Pea Flower Extract","authors":"Putri Antasya Wandan Sari, Alfi Nur Rochmah, Fitriyah Zulfa, Prajwalita Rukmakharisma Rizki","doi":"10.32585/jfap.v3i2.4599","DOIUrl":"https://doi.org/10.32585/jfap.v3i2.4599","url":null,"abstract":"Kue klepon merupakan makanan tradisional yang umumnya terbuat dari tepung beras ketan dengan isian gula aren. Kue klepon dengan substitusi tepung sagu mengandung serat pangan yang relatif tinggi, namun penambahannya dapat mempengaruhi sensoris pada produk. Salah satu pengembangan produk pada kue klepon substitusi tepung sagu yaitu adanya penambahan ekstrak bunga telang sebagai pewarna alami. Tujuan dari penelitian ini untuk mengetahui penerimaan sensori dan karakteristik kimia dari produk kue klepon substitusi tepung sagu dengan penambahan ekstrak bunga telang. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan 3 kali ulangan. Formulasi yang digunakan dalam pembuatan kue klepon substitusi tepung sagu yaitu dengan penambahan sebesar 0,6 % b/v; 1,2 % b/v; 1,8 % b/v ekstrak bunga telang dan kontrol. Hasil analisis sensori dan analisis data menggunakan Analysis Of Variance (ANOVA) menunjukkan bahwa sampel yang paling disukai yaitu kue klepon substitusi tepung sagu dengan ekstrak perlakuan penambahan bunga telang sebesar 1,8 % b/v. Hasil penelitian menunjukkan bahwa kue klepon substitusi tepung sagu dengan penambahan ekstrak bunga telang memiliki kadar air sebesar 40,91%, kadar abu 2,93%, aktivitas antioksidan 12,76% dan vitamin C 2,93%.&#x0D; Kata Kunci: klepon, bunga telang, antioksidan","PeriodicalId":484455,"journal":{"name":"Journal of Food and Agricultural Product","volume":"55 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136014185","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}

{"title":"Characteristics of the physicochemical properties of purple sweet potato flour (Ipomea batatas L.) with temperature variations in drying cabinet dryer","authors":"Siti Nur Kholidah, None Wadli, Yunika Purwanti","doi":"10.32585/jfap.v3i2.4390","DOIUrl":"https://doi.org/10.32585/jfap.v3i2.4390","url":null,"abstract":"Purple sweet potatoes are highly prevalent in Indonesia and possess numerous advantageous qualities. However, the susceptibility of fresh purple sweet potatoes to damage during storage necessitates the implementation of a drying or sieging process. The objective of this study is to investigate the impact of fluctuations in drying temperature on the physicochemical properties of purple sweet potato flour (Ipomea batatas L.). The research methodology employed in this study utilises a complete randomised design (RAL) with a single factor, namely temperature, which consists of four levels (50°C, 60°C, 70°C, 80°C). Each level of temperature is repeated three times, resulting in a total of three repetitions. The data underwent analysis utilising the ANOVA test to determine the presence of a significant difference. Subsequently, the Duncan Multiple Range Test (DMRT) analysis was conducted at a significance level of 0.05. The parameters examined encompass physical attributes, such as yield, water absorption, and kamba density, as well as chemical attributes, including moisture content, ash content, and coarse fibre content. The findings indicate that variations in drying temperature significantly impact the physical properties, including vehurrence, water absorption, and kamba density. The variation in drying temperature has adiscernible impact on both moisture content and fibre content, while it does not exhibit a perceptible influence on ash content. Based on the findings from the analysis of the purple sweet potato flour test, it has been determined that the treatment with the lowest water content was recorded at 7.68% under a temperature of 50°C. Similarly, the treatment with the lowest ash content was observed at 2.23% under the same temperature condition. Conversely, the treatment with the highest fibre content was measured at 4.33%. Furthermore, the treatment with the highest yield was obtained at 22.28% under a temperature of 50°C. Additionally, the treatment with the highest water absorption was recorded at 114.66% under the same temperature condition. Lastly, the treatment with the lowest bulk density was observed at 71.05 g/ml under a temperature of 80°C. Keywords: purple sweet potato flour, drying temperature, physicochemical characteristics.","PeriodicalId":484455,"journal":{"name":"Journal of Food and Agricultural Product","volume":"37 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136014337","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}

{"title":"Pembuatan Cake Tepung Ubi Jalar Ungu Dengan Penambahan Pure Buah Nangka Terhadap Nilai Antioksidan, Karakteristik Kimia dan Organoleptik","authors":"Elly Mita, Alfi Nur Rochmah","doi":"10.32585/jfap.v3i2.4600","DOIUrl":"https://doi.org/10.32585/jfap.v3i2.4600","url":null,"abstract":"Cake merupakan makanan ringan dengan rasa manis yang menggunakan adonan dari tiga bahan utama, yaitu tepung terigu, telur dan gula. Penambahan buah nangka murni memiliki aroma, rasa yang khas dan potensi antioksidan maka dapat digunakan sebagai bahan komposisi dalam pembuatan kue tepung ubi jalar ungu. Penelitian ini bertujuan untuk mengetahui nilai antioksidan, karakteristik kimia dan organoleptik kue tepung ubi jalar ungu. Sampel yang digunakan dalam pembuatan kue tepung ubi jalar ungu dengan penambahan buah nangka murni yaitu tanpa penambahan buah nangka murni (kontrol), penambahan 20% buah nangka murni dari total penggunaan tepung, penambahan 30% buah nangka murni dari total penggunaan tepung dan penambahan 40% buah nangka murni dari total penggunaan tepung. Berdasarkan hasil organoleptik, uji SPSS versi 23 dan uji De Garmo sampel terpilih yaitu formulasi penambahan 30% buah nangka murni dari total penggunaan tepung, kemudian dilakukan analisis kimia meliputi kadar udara, kadar abu, kadar protein, kadar lemak, kadar karbohidrat dan nilai antioksidan. Hasil analisis sampel kimia terpilih menunjukkan nilai kadar udara sebesar 32,76%, kadar abu sebesar 1,33%, kadar protein sebesar 4,76%, kadar lemak sebesar 18,45%, kadar karbohidrat sebesar 42,7% dan nilai antioksidan sebesar 21,6%. &#x0D; Kata kunci : Kue, Tepung Ubi Jalar Ungu, Buah Nangka Murni","PeriodicalId":484455,"journal":{"name":"Journal of Food and Agricultural Product","volume":"45 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136014336","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}

{"title":"Evaluasi sensori dan resistensi es krim jagung kelor dengan penstabil yang berbeda","authors":"Kamilla Riska Tiastuti, Mohammad Jusuf Randi, Yan El Rizal Unzilatirrizqy Dewantoro","doi":"10.32585/jfap.v3i2.4331","DOIUrl":"https://doi.org/10.32585/jfap.v3i2.4331","url":null,"abstract":"Penelitian ini bertujuan untuk mengevaluasi sensori, pH, kadar gula, dan kelelehan es krim yang terbuat dari campuran jagung dan daun kelor dengan penambahan pengstabil alginate, CMC, dan gelatin. Penelitian ini menggunakan rancangan acak lengkap (RAL) pola searah, dimana faktor utamanya adalah jenis pengstabil (alginate, Carboxymethyl cellulose, dan gelatin). Parameter penelitian ini yaitu pH, kadar gula, kelelehan, dan sensori. Penstabil gelatin meningkatkan pH es krim, tetapi lebih rendah daripada pengstabil alginat yang menunjukkan perbedaan signifikan. Penambahan pengstabil CMC meningkatkan kadar gula es krim secara signifikan. Meskipun penggunaan pengstabil CMC atau gelatin tidak signifikan dalam mengurangi kelelehan es krim, penggunaan pengstabil alginat memberikan tekstur yang paling baik, diikuti oleh tanpa pengstabil, CMC, dan gelatin. Terdapat perbedaan signifikan dalam tekstur dan warna es krim, namun tidak ada perbedaan signifikan dalam aroma dan rasa. Kesimpulannya, penggunaan pengstabil alginat mempengaruhi tekstur dan warna es krim jagung kelor, sedangkan aroma dan rasa tidak terpengaruh secara signifikan.Keywords : es krim, jagung, daun kelor, penstabil, alginate, CMC, gelatin, sensori, kelelehan","PeriodicalId":484455,"journal":{"name":"Journal of Food and Agricultural Product","volume":"108 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136014340","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}

{"title":"Kualitas pH, Kadar Air, dan Kadar Gula dari Manisan Kolang-Kaling Yang Dibuat Dengan Variasi Berbagai Jenis Gula","authors":"Aliya Farkha Sofiyani, Muhamad Hasdar, None Nurwati, Yunika Purwati","doi":"10.32585/jfap.v3i2.4607","DOIUrl":"https://doi.org/10.32585/jfap.v3i2.4607","url":null,"abstract":"Penelitian ini bertujuan untuk mengatahui perubahan susut masak, kadar air, pH, kadar gula, penampakan kapang dan organoleptik dari manisan kolang-kaling yang dibuat menggunakan jenis gula yang berbeda. Gula yang digunakan pada penelitian ini adalah gula aren (GA), gula kelapa (GK) dan gula tebu (GT). Gula dilarutkan dalam aquades menjadi larutan gula 60% (b/v). Kolang-kaling direbus pada larutan gula selama 1 jam sampai terjadi gelatinasi larutan. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) pola faktorial dan setiap perlakuan diulang sebanyak 3 kali. Pengamatan variabel dilakukan pada hari ke-0, ke-5, ke-10, dan ke-15. Pada uji organoleptik menggunakan 60 panelis. Terjadi kenaikan persentase susut masak seiring bertambahnya lama waktu simpan yang mengakibatkan meningkatnya kadar air dan menurunkan kadar pH. Kadar gula pada semua perlakuan mengalami kenaikan pada pengamatan hari ke-5 dan mengalami penurunan kadar gula pada hari ke-10 dan ke-15. Penampakan kapang terlihat pada hari ke-5, ke-10, dan ke-15. Skor aroma tertinggi pada GA, skor rasa tertinggi pada GT, skor tertinggi tekstur pada GT, skor warna tertinggi pada GA, dan secara keseluruhan skor tertinggi pada GT. Secara statistik penerimaan panelis untuk semua perlakuan tidak berbeda nyata (P<0,05).","PeriodicalId":484455,"journal":{"name":"Journal of Food and Agricultural Product","volume":"25 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136014341","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}