JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG)

ANALISIS KADAR TOTAL FENOL DAN FLAVONOID PADA PRODUK TEH OOLONG YANG BEREDAR DI PASARAN

Ardi Rustamsyah , Farid Perdana , Anna zakiah, Anita Khairunnisa — Tue, 26 Mar 2024 00:00:00 +0000

Oolong tea is a type of tea that is processed using semi-fermentation. Oolong tea has a group of bioactive components, namely polyphenols, one of the phenolic compounds is flavonoids, which are the largest group of polyphenols which are also very effective as antioxidants. This study aims to determine the levels of total phenols and total flavonoids in 5 (five) oolong tea products alre ady on the market. Analysis of total phenol content used the Folin-Ciocalteu method with gallic acid as a comparison, while analysis of total flavonoid content used a complex colorimetric method with quercetin as a comparison and wavelength absorption measurements using a spectrophotometer. The results of the research showed that the highest total phenol content was found in sample D of oolong tea on the market, namely 8.2849 ± 0.7137 mgGAE/g sample, and the highest total flavonoid content was in sample E oolong tea, namely 0.2932 ± 0.0031 mgQE/g sample.

PENGARUH SUBTITUSI TEPUNG AMPAS TAHU DAN TERIGU PADA KERUPUK TERHADAP KUALITAS HEDONIK DAN KANDUNGAN GIZI

Inang Ariawan, Bagus Setyawan, Rosiana Ulfa — Tue, 26 Mar 2024 00:00:00 +0000

Crackers are a popular and popular food among people. Tofu dregs are often considered waste with low economic value and are easily damaged. In fact, tofu dregs have quite a high protein content. This research aims to determine the protein content in tofu dregs flour crackers and the results of hedonic tests on these products. The four treatments tested were: (K) control 100% wheat flour, (P1) 40% tofu dregs flour, (P2) 50% tofu dregs flour, (P3) 60% tofu dregs flour. The hedonic test results show that for the parameters of crispness, color and taste, P2 is most preferred with average values of 5,81% and 5.68% respectively. In terms of aroma parameters, control is preferred with an average value of 5,48%. In terms of shape parameters, P3 is preferred with an average value of 5,21%. For taste parameters, P2 was preferred with an average value of 5,65%, although control was also preferred with an average of 5,8%. The chemichal test results showed the highest protein content in P3 with an average of 17,10%, while the control had the lowest with 5.84%. The highest moinsture content was in the control with an average of 4,74%, and the lowest was in P3 with 4,5%. The overall assessment showed that crackers with 50% tofu dregs substitution (P2) were most preferred.

PENGARUH JENIS PISANG (Musa paradisiaca) TERHADAP KARAKTERISTIK TAPAI PISANG DI BANYUWANGI

Helmy Ahfas, Bagus Setyawan, Arfiati Ulfa Utami — Tue, 26 Mar 2024 00:00:00 +0000

The general aim of this research is to determine the effect of banana type on the organoleptic properties of tapai. The specific aim of this research is to determine the differences in the nutritional content of tapai from several types of bananas and to find out which types of bananas are suitable for banana tapai. This research was carried out from May to August 2017. This experiment used RAL which consisted of 4 types of bananas including kepok bananas, crew bananas, wood bananas and raja/sajen bananas. The results of the research show that from the organoleptic test the most preferred by the panelists is kepok banana and from the chemical test it shows that wood banana has the highest protein content than other types of banana, namely 1.21% and raja/sajen banana has the highest sugar content than other types of banana. the other banana is 12.38%.

PENGARUH KOMPOSISI PEREKAT TERHADAP KUALITAS BRIKET SEKAM KOPI

Eko Wahyudi, Bagus Setyawan, Arfiati Ulfa Utami — Tue, 26 Mar 2024 00:00:00 +0000

The ever-increasing need for energy and the dwindling availability of fuel require humans to look for alternative energy sources. Bioarang briquettes are a type of fuel derived from biomass. Biomass is a renewable energy source. One of the biomass used in this research is coffee husks and tapioca as adhesive. This research aims to utilize biomass waste as an alternative fuel and determine the comparison of adhesives using tapioca to produce the best briquettes. In this research, a comparison was made between coffee husks and adhesive with a ratio of 5%, 10%. 15%, 20%, 23%. The tests carried out were water content, ash content, mass density and combustion rate. Based on the results of coffee husks using a variety of adhesives, namely tapioca can be used to produce briquettes. Optimal briquette characteristics were obtained in a 5% sample with a water content value of 3.66%, and a burning rate of 0.231 g/minute with a burning time of 124 minutes.

PENGARUH PENGGUNAAN TIPE PENGEMAS YANG BERBEDA TERHADAP KARAKTERISTIK KERIPIK JAMUR TIRAM

Hardiyanto, Rosiana Ulfa, Bagus Setyawan — Tue, 26 Mar 2024 00:00:00 +0000

Snacks can help meet caloric needs, apart from main meals. One alternative food that is now favored by the community is processed food from mushrooms, especially oyster mushrooms. Oyster mushroom is one type of plant that is rich in nutritional content and its cultivation is easy and economical. Besides being rich in vitamins and fiber, mushrooms also contain minerals such as potassium, calcium, sodium, phosphorus, iron and magnesium. The purpose of this study is to give the effect of the type of packaging on the chemical characteristics of oyster mushroom chips. And there is an effect of the type of packaging on consumer preferences. This study used a completely randomized design (CRD) method with 5 treatments and 4 replications. As treatment, the types of packaging include Polypropylene (PP), Polyethylene (PE), Low Density Polyethylene (LDPE), Aluminum foil and Aluminum + plastic. The test parameters used were Moisture Content, Free Fatty Acid (FFA), and Organoleptic. The results showed that the test with Aluminum foil + plastic packaging gave the best value of 0.65%. The best test on Polyethylene packaging with a value of 0.028%. For the best results in the organoleptic test, the aroma of the Aluminum foil packaging was 3.27%, the color in the Aluminum foil + plastic package was 3.4%, the texture in the Polypropylene package was 3.32%.