JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG)

The Potential Pests Of Corn Armyworm (Spodoptera litura) In The Food Estate Indonesia-Timor Leste Border Area

Danar Hadisugelar — 2025-03-08

Corn (Zea mays) is a staple food after wheat and is a source of food that can be processed into various product. The distribution of insects on corn can be distinguished by their roles such as herbivores, predators, parasitoids and pollinators. Armyworm (Spodoptera litura) is a pest that attacks corn plants and spreads to various countries. The results of research showed that armyworm attacks on maize between plots in the food estate area of the RI-Timor Leste border area varied. Plot I had the highest damage with the percentage of attacks 66.94% and a damage intensity 33.47% belong to slightly heavy damage and Plot V had damaged with percentage of attack 43.89% and the intensity of damage reached 22.08% belong to slightly heavy damage category. Plots II and III had the lowest attack with attack percentage of 12.50% and a damage intensity 6.25% with a light damage category. The armyworm is a polyphagous pest that has a variety of host plants such as sorghum, carrots, mustard greens, spinach and others. Armyworm is pest that can be minor to major status

A Uji Sensori Minuman Serbuk Berbasis Ekstrak Buah

Mardhyah Divani — 2025-03-08

The development of increasingly modern times and increasing social welfare have encouraged changes in human lifestyles. This change occurs in food and drink patterns. One alternative used in making practical drinks is to make it in powder form. The advantages of powdered drinks are their practical presentation, long shelf life due to the low water content. The aim of this research is to determine the process of making drinks in powder form using the crystallization method, to determine the product results in terms of color, aroma and taste, and to determine the acceptability of powdered beverage products. The research method involves carrying out experiments with 3 repetitions on 2 types of fruit, namely pineapple and beetroot, so as to obtain the desired results, including conducting sensory tests in terms of color, aroma, texture and taste. This research was conducted at the Culinary Workshop, Padang State University. The results of the organoleptic test of powdered drinks using pineapple and beetroot describe the color quality of powdered drinks made from white pineapple and the color of powdered drinks made from purple beetroot, the texture quality of powdered drinks made from pineapple and fine beetroot, the aroma quality of powdered drinks made from fruit fragrant pineapple and beetroot, quality taste of powdered drink from pineapple and sweet beetroot.

Keywords: Powdered Drink, Beetroot, Pineapple, Quality

PENGARUH PENGGUNAAN EKSTRAK BUNGA TELANG TERHADAP KUALITAS WARNA MANISAN BASAH KOLANG-KALING

nurul hasana rosi mardiana — 2025-03-08

Abstrak

KARAKTERISTIK ORGANOLEPTIK DAN NILAI GIZI BISKUIT SORGUM KACANG MERAH

Taufiq Atmadja — 2025-03-08

Healthy and nutritious snacks are essential for the development of toddlers, especially those aged 1 to 5 years. One of the snack innovations is biscuits made from a combination of sorghum flour and red beans. The use of sorghum and kidney beans is expected to bring new innovations in providing nutrition for toddlers. In Indonesia, biscuits for children are generally still made from wheat flour, so product development using local food ingredients is needed. The combination of sorghum flour and red bean flour biscuits is expected to be a side dish in fulfilling nutrition and supporting the growth and development of children under five. The ingredients used were sorghum flour, kidney beans, wheat flour, cornstarch, egg yolk, margarine, powdered sugar, and milk powder. The biscuit processing method in this study contained two dough mixtures. Organoleptic test results showed that the best biscuit formulation was formula F1. F1 with the addition of wheat flour, shorghum flour, and red bean flour as much as 50 grams, 30 grams, and 10 grams, respectively. The organoleptic assessment of formula F1 obtained a score of 4.93 for the color aspect, 3.83 for the taste aspect, 4.1 for the aroma aspect, and 4.6 for the texture aspect. The results of nutritional analysis showed the moisture content of formula F1 was 6.475%, ash content was 2.36%, biscuit fat content reached 25.1%, biscuit protein content was 13.085%, and 52.98% for carbohydrate content

POTENTIAL AND BENEFITS OF SIJENTIKFRUIT (Baccaurea polyneura) AS A FUNCTIONAL FOOD FOR HEALTH

Ranggi Ranggi — 2025-03-08

The sijentik fruit (Baccaurea polyneura) is a tropical fruit with potential as a functional food due to its rich bioactive content, including β-carotene, vitamin C, flavonoids, polyphenols, and tannins. These compounds exhibit antioxidant, anti-inflammatory, antimicrobial, and anticancer properties, providing significant health benefits. Despite its great potential, research on its health benefits and applications in the food industry remains limited. Therefore, this study aims to review the nutritional composition, bioactive compounds, and potential utilization of si jentik fruit in the food sector, based on a scientific literature review.This study employed a literature review method by identifying, evaluating, and synthesizing various studies related to the nutritional content, bioactive compounds, and health benefits of si jentik fruit. Data were obtained from scientific articles, books, and publications in electronic databases such as Google Scholar, PubMed, and ScienceDirect. The inclusion criteria consisted of articles published within the last ten years, relevant to functional food and health aspects. The review findings indicate that si jentik fruit has high antioxidant activity, contributing to a reduced risk of degenerative diseases such as cardiovascular disease, diabetes, and cancer. The flavonoids in this fruit exhibit anti-inflammatory properties, which help reduce chronic inflammation. In the food sector, si jentik fruit can be utilized as a functional beverage ingredient, natural colorant, natural preservative, and as an additive in processed food products such as jams, syrups, and bread. Fermentation has also been shown to enhance the antioxidant activity of si jentik fruit, allowing for its application in probiotic products and nanoencapsulation technology.

K Kualias Mochi dengan Penambahan Puree Buah Terung Belanda

Syaiful Hadi Hadi — 2025-03-09

Mochi merupakan makanan kecil terbuat dari bahan dasar tepung beras ketan yang dicampurkan dengan air dan dimasak dengan cara di kukus. Mochi Buah terung belanda merupakan salah satu alternatif dari bahan baku pewarna alami yang mengandung antisianin penghasil warna merah.Penelitian ini bertujuan untuk menganalisis pengaruh penambahan puree buah terung belanda sebanyak 15%, 30% dan 45% terhadap kualitas bentuk, warna, aroma, tekstur dan rasa pada mochi. Penelitian ini dilakukan pada bulan November 2024 di Workshop Tata Boga, Universitas Negeri Padang. Jenis penelitian ini adalah eksperimen murni dengan metode rancangan acak lengkap (RAL) yang terdiri 4 perlakuan dan 3 kali pengulangan, agar dapat menganalisis pengaruh penambahan puree buah terung belanda terhadap kualitas mochi maka dilakukan uji organoleptik yang melibatkan 15 orang panelis semi terlatih. Teknik pengumpulan data dilakukan dengan memberikan angket kepada panelis semi terlatih yang merupakan mahasiswa Ilmu Kesejahteraan Keluarga konsentrasi Tata Boga, Fakultas Pariwisata dan Perhotelan Universitas Negeri Padang. Data dianalisis menggunakan Analisis Varian (ANAVA), jika Fhitung> Ftabel maka dilanjutkan dengan Uji Duncan. Hasil penelitian menunjukkan bahwa penambahan puree buah terung belanda terhadap kualitas mochi berpengaruh signifikan terhadap kualitas bentuk, warna, tekstur dan rasa. Sedangkan pada indikator aroma tidak berpengaruh yang signifikan. Skor pencapaian tertinggi secara keseluruhan yaitu bentuk bulat 2,98 (X2), warna merah keunguan 3,80 (X3), tekstur kenyal 3,27 (X1), , aroma khas buah terung belanda 3,80 (X3), rasa manis keasaman 3,87 (X3). Hasil kualitas mochi dengan penambahan puree buah terung belanda terbaik yaitu pada perlakuan ketiga (X2) dengan variasi penambahan puree buah terung belanda sebanyak 30%.

Utilization of Purple Sweet Potato (Ipomoea batatas 'Blackie') as Raw Ingredient in Pizza Production

Nur Evirda Khosyiati — 2025-03-09

Indonesia remains highly dependent on wheat imports, reaching 7.39 million tons annually, threatening national food security. Additionally, this heavy reliance on wheat imports can jeopardize economic stability, as wheat prices are controlled by producing countries. Therefore, it is essential to find local food alternatives that can replace wheat, one of which is purple sweet potato (Ipomoea batatas Blackie), which is widely available in Indonesia. This study explores the potential of purple sweet potato as an alternative raw ingredient in pizza production to reduce dependence on wheat imports. The research employs an experimental method with qualitative and quantitative analysis. Pizza was prepared by partially substituting wheat flour with purple sweet potato, followed by an organoleptic test conducted by 20 panellists to evaluate taste, texture, aroma, color, and presentation. The results indicate that purple sweet potato pizza has a balanced nutritional composition, containing 250 kcal of energy, 40g of carbohydrates, 6g of protein, 8g of fat, 3g of fiber, 500IU of vitamin A, and 10mg of vitamin C per 100g. Market response to this product was highly positive, with an average overall score of 4.38 out of 5, indicating good consumer acceptance. The substitution of purple sweet potato in pizza not only enhances nutritional value but also offers a more sustainable local food alternative. This study concludes that this innovation has the potential to be developed within the food industry, support food diversification, and reduce reliance on imported wheat flour.

Utilization of Banana Stem (Musa paradisiaca L.) as a Raw Ingredient for Chip Production: Consumer Response Analysis and Economic Value Potential

Nur Evirda Khosyiati — 2025-03-09

Banana stem or banana pith (Musa paradisiaca L.) is an often underutilized part of the banana plant, despite its high content of dietary fiber and polyphenols. This study aims to process banana stems into flour and use it as a base ingredient for producing chips, as well as to evaluate the product's quality based on sensory aspects and economic feasibility. The research method involves the process of banana stems flour production, mixing it with tapioca flour in various proportions, and conducting organoleptic testing with 22 panelists, consisting of academics and the general public. The results indicate that the optimal formulation is achieved with a 50% banana stem flour and 50% tapioca flour ratio. Quality testing showed that 95.4% of panelists rated the chips as savory with a distinct banana stem flavor, 100% agreed the color was brown and met the standard, 100% found the texture to be crisp and crunchy, and 97% considered the oval shape ideal. From an economic perspective, the production of these chips incurs a cost of IDR 50,000 per batch, with a selling price of IDR 1,500 per package and a net profit of IDR 1,450,000 per month. SWOT analysis and business strategy indicate that banana stem chips have potential for development as a home-based industry product with promising market prospects. In conclusion, the utilization of banana stems as a base ingredient for chips not only provides an innovative food alternative but also offers a competitive economic value.