JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG)

EKSPLORASI SENYAWA BIOAKTIF TERIPANG HITAM Holothuria atra ASAL PANTAI PANGANDARAN DAN POTENSINYA SEBAGAI ANTIJAMUR PRODUK PANGAN

2024-12-11T23:07:51+00:00

Black sea cucumbers (Holothuria atra.) live in Indonesian waters, especially on the coast of Pangandaran district. Black sea cucumbers are believed to contain bioactive compounds that can have a positive impact on health. Bioactive compounds found in sea cucumbers in several regions in Indonesia have the potential to act as antifungals in food products. Information regarding the potential bioactive compounds of black sea cucumbers (H. atra) in Pangandaran district waters has not been reported. This research aims to determine the bioactive compounds of H. atra in Pangandaran district and their potential as anti-fungal food products. Fresh sea cucumber samples were prepared by removing the entrails, then cutting into 1x1 cm cubes. The black sea cucumbers are then macerated using three types of solvents separately. The three types of solvents used are ethanol, ethyl acetate and n-hexane in a ratio of 1:4. Black sea cucumbers are macerated for 3x24 hours. After that, the extract was evaporated using a rotary evaporator to obtain pure extract. The extract was then calculated for yield, analysis of water content, saponins, flavonoids, phenols, alkaloids and triterpenoids. Calculation of the yield results showed that ethanol was higher, namely 4.9%, while the extract yield using ethyl acetate solvent was 0.28% and the extract yield using n-hexane solvent was 0.75%. The bioactive compounds contained in sea cucumber extract using ethanol, ethyl acetate and n-hexan solvents include flavonoids, phenols and saponins. This shows that sea cucumber extract has the potential to be used as a natural antifungal for food products.

Analisis Daya Terima Pasta Kering Fettucine dengan Penambahan Puree Labu Siam

2024-12-11T23:07:51+00:00

Negara Indonesia sebagai negara beriklim tropis, memiliki tanah subur dan hasil alam yang beraneka ragam khususnya di bidang pertanian. Iklim Indonesia yang tropis menyebabkan banyak tumbuh berbagai jenis sayur-sayuran, seperti : wortel, tomat, labu siam dan sayuran lainnya. Di Indonesia labu siam termasuk salah satu komoditas yang sangat mudah ditemukan tetapi belum dimanfaatkan secara komersial. Penelitian ini menggunakan metode eksperimen murni, Variabel yang digunakan meliputi pengaruh penambahan puree labu siam (10%, 20% dan 30%) terhadap daya terima pasta kering fettucine. Data primer diperoleh melalui uji hedonic oleh panelis, sementara data sekunder diperoleh dari literature yang relevan. Hasil penelitian menunjukan bahwa daya terima kualitas pasta kering fettucine dengan penambahan puree labu siam sebanyak 10% menghasilkan nilai tertinggi dalam aspek aroma, tekstur dan rasa.

Karakterisitik Kimia Mie Kering Bebas Gluten dengan Penambahan Bubuk Daun Kersen

2024-12-11T23:07:51+00:00

Noodles are one of the foods which Indonesian people like. Noodles are generally made from wheat flour which has high gluten content. However, excessive gluten consumption can give an adverse impact on body health, especially for people with celiac disease and Autism Spectrum Disorder (ASD). One gluten-free product is dry noodles with added cherry leaf powder, which has low glucose levels. This research aims to determine the chemical characteristics of dry gluten-free noodles with the addition of cherry leaf powder. This research method uses a Completely Randomized Design (CRD) with two factors studied. The first factor is temperature (S1 : 60° C); (S2 : 70° C); and (S3 : 80° C). The second factor is duration (W1: 90 minutes) and (W2: 120 minutes). Data were analyzed using the Analysis of Variant (ANOVA) statistical test. If there are differences, further analysis was carried out using Duncan's Multiple Range Test 5% statistical test. The result showed that the lowest water content was 9.47% (S3W2), the highest ash content was 2.62% (S3W1), the lowest fat content was 2.17% (S1W1), the lowest protein content was 7.44% (S1W1) and the highest carbohydrate content was 77.70% (S3W2).

KUALITAS ORGANOLEPTIK BAGIAK DENGAN FORTIFIKASI TEPUNG KACANG GUDE (Cajanus cajan)

2024-12-11T23:07:52+00:00

Bagiak is a typical snack from Banyuwangi and is one of the archipelago's culinary heritages that is still a favorite. However, to improve the nutritional content and quality of Bagiak, there is a need for new innovations in making Bagiak. One alternative solution is to make Bagiak through fortification of mung bean flour. The challenge is that the utilization of pigeonpea to be processed into food is still rare, so it is still less common in the community. Therefore, this study aims to analyze the organoleptic quality of fortified pigeonpea flour. This research is a type of experimental research conducted in July-September 2024. The experimental design uses one factor, namely the addition of mung bean flour at P0 (0%), P1 (15%), P2 (30%), P3 (45%), P4 (60%), P5 (75%). The panelists used were 75 people who were untrained panelists. The organoleptic parameters studied were the quality of taste, aroma, texture, and color. Data analysis used a Likert scale to determine the acceptability of panelists for the pigeonpea. Based on the results of organoleptic testing that has been carried out on 75 panelists, it can be seen that the P2 treatment (addition of 30% pigeon pea flour) is the most favored by panelists. This can be seen from the score of the flavor parameter of 91%, aroma of 92%, color of 91%, and texture of 88%. The conclusion of this study is that Bagiak with fortification of mung bean flour is very well received by panelists, especially in the P2 treatment (30%) where the final average acceptance score of panelists is 91% which means very good. Therefore, there is a need for more utilization of mung beans as an additional ingredient in various foods.

IDENTIFIKASI ATRIBUT SENSORI WHITE STOCK DENGAN DIFFERENCE TEST

2024-12-11T23:07:52+00:00

White stock was the liquid that come from meat or bone decoction. The principal of making white stock was produce extract that had in bone. The producing white stock was various, but it was predictably can effect sensory attribute (color, aroma taste). The subjective of this research was to identified sensory attribute (color, aroma, taste) white stock by different cooking method like Sample 1 (sequence bone-water) and Sample 2 (sequence water-bone). Sampel was tested use organoleptic difference test. The data was analyzed by binomial distribution table at 95% by 25 untrained panelists. The result show that, both of cooking method such as sequence bone-water and water bone gave significant effect to sensory (color, aroma and taste). Sample 1 (sequence bone-water) and Sample 2 (sequence water-bone) had color, aroma and taste that difference. The Sample 2 (sequence water-bone) had color, aroma and taste was thicker than Sampel 1 (sequence bone – water).

PENGEMBANGAN ENKAPSULAT NANOEMULSI EKSTRAK KULIT MANGGIS (Garcinia mangostana L.): UJI DISOLUSI IN VITRO DAN AKTIVITAS PENGHAMBATAN ENZIM Α-AMILASE

2024-12-11T23:07:52+00:00

This study aims to develop a nanoemulsion encapsulation system for mangosteen peel extract to enhance the stability and bioavailability of its bioactive compounds, primarily xanthones. The research focused on optimizing the ethanol concentration for extraction, the surfactant type for nanoemulsion synthesis, and the encapsulant materials. Encapsulation efficiency, dissolution characteristics, and α-amylase inhibition activity were evaluated to assess its potential for diabetes management. Encapsulation using maltodextrin and gum arab achieved the highest efficiency (97.93%) and antioxidant capacity (572.92 µg AEAC/g). In vitro dissolution tests showed enhanced phenolic release rates in both acidic (94.57%) and alkaline (94.51%) media compared to non-encapsulated extracts. However, the encapsulated extract exhibited slightly lower α-amylase inhibition (74.10%) than the crude extract (78.61%) due to slower bioactive release. These findings suggest that nanoemulsion encapsulation with maltodextrin and gum arab improves the delivery and functionality of mangosteen peel extract, presenting promising applications in functional food development for diabetes management.