Jurnal Teknologi Pangan dan Gizi
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UJI DAYA TERIMA DAN KANDUNGAN SERAT PADA DESSERT BOX BERBAHAN DASAR TEPUNG PEPAYA SEBAGAI PANGAN ALTERNATIF TINGGI SERAT
Full text linkKurangnya asupan serat pada masyarakat Indonesia menjadi masalah gizi yang memerlukan solusi melalui inovasi pangan alternatif bergizi untuk membantu memenuhi kebutuhan serat harian. Dessert box merupakan salah satu snack yang populer di berbagai kalangan, namun kandungan seratnya relatif rendah. Penelitian ini bertujuan untuk menentukan formulasi dessert box berbahan dasar tepung pepaya yang paling disukai, sekaligus menganalisis kandungan serat pangan totalnya. Penelitian dilaksanakan secara eksperimental menggunakan rancangan acak lengkap nonfaktorial dengan tiga formulasi campuran tepung pepaya dan tepung terigu, yaitu C1 (10%:90%), C2 (25%:75%), dan C3 (40%:60%). Uji daya terima melibatkan 25 panelis semi-terlatih menggunakan skala hedonik 5 poin untuk menilai warna, aroma, rasa, dan tekstur. Analisis serat pangan total dilakukan dengan metode enzimatis-gravimetrik pada tepung pepaya serta dessert box yang paling disukai panelis. Hasil penelitian menunjukkan formulasi C2 (25%:75%) memperoleh skor tertinggi pada seluruh parameter uji daya terima, dengan kandungan serat pangan total sebesar 8,96 g/100 g. Estimasi kandungan gizi per 100 g dessert box mencakup energi 538 kkal (25% AKG), protein 18,7 g (23.4%), lemak 20,2 g (33.8%), karbohidrat 61 g (18.9%), gula 22 g (44%), dan serat 8,96 g (35.8%). Penambahan tepung pepaya terbukti meningkatkan kandungan serat pangan, sehingga dessert box ini berpotensi menjadi alternatif kudapan modern bergizi tinggi yang dapat membantu memenuhi kecukupan serat harian dan mendukung pola makan sehat masyarakat
ANALISIS PERBEDAAN PEMBUATAN MINUMAN SIRUP ANDALIMAN (ZANTHOXYLUM ACANTHODIUM DC) DENGAN PERBEDAAN PENGGUNAAN JENIS JAHE DAN JENIS GULA
No full textDiabetes melitus merupakan salah satu penyakit metabolik yang ditandai oleh peningkatan kadar glukosa darah. Upaya pencegahan penyakit ini dapat dilakukan melalui produk inovasi pangan yaitu minuman sirup andaliman yang dipadukan dengan bahan herbal seperti jahe dan pemanis alami. Penelitian ini bertujuan untuk menganalisis perbedaan karakteristik organoleptik, daya terima, aktivitas antioksidan, kadar gula total dan viskositas pada minuman sirup andaliman dengan perbedaan penggunaan jenis jahe dan jenis gula. Desain penelitian yang digunakan yaitu eksperimental dengan metode rancangan acak kelompok (RAK). Hasil uji statistik Friedman pada uji organoleptik didapatkan bahwa ada perbedaan yang signifikan terhadap indikator aroma, rasa, dan warna minuman sirup andaliman (p<0,05), Setelah di uji lebih lanjut untuk indikator aroma minuman sirup andaliman dengan Wilcoxon, di dapatkan bahwa tidak ada perbedaan yang signifikan terhadap indikator aroma minuman sirup andaliman (p>0,05). Pada indikator rasa minuman sirup andaliman dengan Wilcoxon, terdapat perbedaan pada F1 dan F2 (p<0,05). Pada indikator warna minuman sirup andaliman dengan Wilcoxon, terdapat perbedaan pada F1 dan F2, F1 dan F3, F2 dan F4, F3 dan F4 (p<0,05). Hasil uji hedonik tertinggi adalah F1 (72,00%) dengan kriteria suka. Kandungan kadar gula total tertinggi adalah F1 (20,91%), kandungan antioksidan yang baik adalah F2 (15635.67 ppm) dan kandungan viskositas yang tertinggi adalah F1 (6000.00 cps). Kesimpulannya adalah minuman sirup andaliman dengan perbedaan penggunaan jenis jahe dan jenis gula dapat diterima oleh masyarakat
PENGARUH DAUN JAMBU BIJI TERHADAP SIFAT MIKROBIOLOGIS DAN KIMIA NIRA GEWANG SERTA FISIK DAN ORGANOLEPTIK GULA CAIR
No full textThe sap of gebang (Corypha utan Lamk) is one of the basic materials in making liquid sugar in East Nusa Tenggara (ENT). The presence of microbial contaminant reduces the quality of the sap, therefore it need an effort to overcome the problem by using safety locally natural resource. One of this is the leaves of guava (Psidium guajava). A research has been conducted by using a simple Completed Random Design (CRD) with 4 treatments: gebang sap without guava leaves (DJ0), the sap with 1% (w/v) of guava leaves (DJ1), the sap with 1,5% (w/v) of guava leaves (DJ2), and the sap with 2% (w/v) of guava leaves (A3). The treatments were replicated 3 times. Parameters observed for the sap were total microbia, pH and total soluble solids (TSS); while the parameters for liquid sugar were water activity and organoleptic properties. The results show that adding guava leaves into the sap significantly reduces total microba, and increases the TSS of the sap as well as reduces the water activity of the liquid sugar; while organoleptically, the most acceptable of liquid sugar is found in the DJ1 treatment
UJI HEDONIK DAN KADAR SERAT PADA SNACK BAR BERBAHAN DASAR TEPUNG KACANG MERAH DAN KACANG ALMOND SEBAGAI PANGAN FUNGSIONAL TINGGI SERAT
Full text linkDietary fiber intake in Indonesia remains low, averaging only 15.92 g/day, far below the recommended 20–35 g/day. Fiber plays an essential role in maintaining digestive health and preventing degenerative diseases. Red beans are a rich source of protein and fiber, containing about 25 g of fiber per 100 g, while almonds contain about 12 g of fiber per 100 g. In this study, red beans were selected as the primary fiber source, while almonds were added to improve texture, taste, and aroma. The combination was expected to produce a high-fiber product that is both nutritious and acceptable to consumers. This research aimed to determine the formulation and fiber content of snack bars made from red bean flour and almonds as functional food. A completely randomized non-factorial design was used with three formulations: F1 (2:1), F2 (1:2), and F3 (1:1). A hedonic test was conducted with 30 student panelists, while fiber content was analyzed using the gravimetric method. Data were tested with Kruskal-Wallis, Mann-Whitney, ANOVA, and Tukey. The results showed significant differences in taste (p=0.0003) and texture (p=0.0204), but not in color and aroma. F3 was identified as the best formulation, with hedonic scores: color 3.56, taste 3.76, texture 3.83, and aroma 3.7 (moderately liked). The highest fiber content was found in F3, at 3.81 g per serving (40 g), fulfilling about 13% of daily fiber requirements
PENGARUH KEMASAN TERHADAP KARAKTERISTIK FRAKSI GULA BUAH NAGA MERAH (Hylocereus polyrhizus) DAN BUAH NAGA PUTIH (Hylocereus undatus) SELAMA PENYIMPANAN DINGIN: A Study on Quality Retention under Different Packaging Types
No full textDragon fruit is classified as a non-climacteric fruit, so to obtain the best quality, harvesting and storage conditions must be optimized. The aim of this experiment was to determine the effect of packaging using Low-Density Polyethylene (LDPE) plastic and paper during cold storage on the sugar fractions of fructose, glucose, and sucrose in red dragon fruit (Hylocereus polyrhizus) and white dragon fruit (Hylocereus undatus). The experiment was conducted using a Completely Randomized Design (CRD) with four replications and involved two factors. The first factor was packaging (no packaging, plastic packaging, and paper packaging), and the second factor was storage temperature at 15°C. Sugar fraction characterization was done using High-Performance Liquid Chromatography (HPLC). The results showed that paper packaging was the best packaging method to maintain the sugar fractions, particularly fructose and glucose, in both red and white dragon fruit until day 21 of storage compared to no packaging. The fructose content in red dragon fruit with paper packaging was 46% higher, while glucose content did not show significant differences. An increase in both fructose and glucose content also occurred in white dragon fruit with paper packaging, with a 28% increase in fructose and a 17% increase in glucose
PENGARUH PROPORSI TEPUNG BERAS KETAN DENGAN TAPIOKA, MAIZENA, DAN PATI KENTANG TERHADAP UJI HEDONIK GARAETTEOK
Full text linkGaraetteok is a traditional Korean rice cake that has a cylindrical shape, white color, and chewy texture. South Korea used short grain rice while Indonesia used long grain, so it had different characteristics. Glutinous rice flour has a high level of amylopectin caused too soft and sticky garaetteok, therefore higher amylose content starch was needed. Starches used were tapioca (T), corn starch (M), and potato starch (K). Each starch influenced its sensory characteristics, which affect the customer preferences. The aim of this study was to determine the sensory characteristics of garaetteok made from a combination of glutinous rice flour and three types of starches by parameters of color, taste, bitten texture, and chewed texture. This study used a Randomized block design with one factor, the proportion of glutinous rice flour:starch using five treatment levels 80:20 (1), 70:30 (2), 60:40 (3), 50:50 (4), 40:60 (5) then analyzed with ANOVA (p<0,05) and PCA method. The most preferred level of bitten texture, chewed texture, and taste of each starch obtained from treatment (3). Treatments T1 and T2 had low hedonic values because they had a sticky and elastic texture, making it tough to bite. While hedonic value of treatments T5, K4, and K5 decreased because the product became denser and harder.Tapioca and potato starch more affected the bitten texture and chewed texture than corn starch
PEMBUATAN SERBUK MINUMAN FUNGSIONAL DENGAN VARIASI PERBANDINGAN KOPI ARABIKA HONEY DAN KOPI PINANG MUDA DENGAN PENAMBAHAN EKSTRAK GAMBIR (Ucaria Gambir Roxb)
Full text linkMinuman fungsional adalah minuman yang mengandung komponen bioaktif yang dapat memberikan efek positif terhadap tubuh. Penelitian ini bertujuan untuk mengetahui pengaruh variasi perbandingan kopi arabika honey dengan kopi pinang muda dan ektrak katekin gambir terhadap sifat kimia dan organoleptik minuman fungsional yang dihasilkan serta untuk mengetahui perlakuan yang paling disukai panelis. Penelitian ini dirancang menggunakan Rancangan Acak Lengkap (RAL), dengan dua faktor. Faktor pertama yaitu perbandingan kopi arabika metode honey dan kopi pinang muda (B1= 2:1, B2= 2:2, dan B3= 3:1), sedangkan faktor kedua yaitu penambahan ekstrak katekin gambir (C= 3%, C2= 5%, dan C3= 7%). Analisis yang dilakukan meliputi sifat kimia (kadar pH, total phenol, aktivitas antioksidan kadar air, kadar abu dan kadar kafein), dan uji organoleptik meliputi kesukaan terhadap (warna, rasa dan aroma). Hasil penelitian menunjukkan bahwa perbandingan kopi arabika metode honey dengan kopi pinang muda (B) berpengaruh nyata terhadap total phenol, aktivitas antioksidan, kadar air dan kafein, namun tidak berpengaruh terhadap kadar pH, kadar abu, kesukaan warna, rasa dan aroma. Perlakuan terbaik merupakan dari kombinasi kopi arabika honey 2% : kopi pinang muda 1% : ekstrak katekin gambir (C) 3% berdasarkan pH 4,00%, phenol 8,01%, Antioksidan 71,29%, kadar air 8,10%, kadar abu 50,20 dan kafein 1,80%. Pada uji organoleptik (warna, rasa dan aroma) minuman fungsional yang paling disukai dihasilkan pada perlakuan B1C3 4,36% dan yang terendah pada perlakuan B2C3 3,83%
UJI KANDUNGAN NUTRISI DAN ORGANOLEPTIK SUBSTITUSI TEPUNG KELAPA DALAM PEMBUATAN KUE PUTU BAMBU
Full text linkCoconut is a plant nicknamed the tree of life. Almost all parts of the coconut tree can be utilized. However, coconut pulp is still underutilized. One innovation that can be done is processing the pulp into flour. This study aims to determine the results of coconut flour substitution in making Putu Bambu cake from an organoleptic perspective and to determine the estimated macronutrients contained in Putu Bambu through the Indonesian food composition table. This study used a quantitative experimental method with Kruskal Wallis data processing, followed by a Mann-Whitney test if significant. The results of the Hedonic Quality test showed significant differences in color, aroma, taste, and texture parameters (P<0.05). Meanwhile, the Hedonic Test showed no significant difference in the level of preference (P>0.05). The macronutrient test referring to the Indonesian Food Composition Table to calculate the overall calorie estimate showed that sample PB03 had the lowest calorie content with the highest protein content among the three sample
INVESTIGASI KARAKTERISTIK SMART BIODEGRADABLE FILM PACKAGING BERBASIS KITOSAN
Full text linkThe purpose of this study is to examine the impact of adding active ingredients from butterfly pea flower extract and eggshell powder on the physicochemical attributes of chitosan-based smart biodegradable film packaging. To perform the investigation, a randomized block design (RBD) with two factors was used. The butterfly pea flower extract was prepared with different ratios of dry butterfly pea flower and water: 0 (control, without butterfly pea), 1:250, and 1:125 (w/v). Additionally, eggshell powder was used at concentrations of 0 (control, without eggshell powder), 0.15%, and 0.3% (w/v). The study included tests for total phenol, total anthocyanin, antioxidant activity, percent elongation (elongation at break), water vapor transmission rate (WVTR), tensile strength, and ability as chicken meat packaging (color of film and meat, aroma, and pH score) on days 0, 1, 2, and 3. Data were analyzed using ANOVA (α = 5%) followed by a DMRT test to examine interactions between each factor. Results showed that adding active ingredients of butterfly pea extract and eggshell powder produced an interaction effect on total phenol (87.00 – 251.00 mg GAE/100 g), total anthocyanin (0.1419 – 2.8639 mg cyanidin 3-glucoside equivalent/100 g), antioxidant activity (8.15 – 65.54%), and WVTR (100.9420 – 126.4609 g/day/m2). The addition of eggshell powder significantly decreased tensile strength (10.345 – 2.680 N/mm2) and elongation at break (55.43 – 33.36%). During three days of storage, changes in the color, aroma, and pH of chicken meat and the film's color were observed, indicating that the film can be used as smart biodegradable film packaging
PENGARUH PERBEDAAN PROPORSI BIT MERAH DAN PULP KULIT BUAH NAGA MERAH TERHADAP SIFAT FISIKOKIMIA DAN ORGANOLEPTIK VELVA
Full text linkVelva merupakan salah satu jenis makanan pencuci mulut dengan karakteristik kadar lemak yang rendah namun kaya serat. Velva umumnya berbahan baku bubur buah (puree buah), gula, dan bahan penstabil. Umbi bit memiliki kandungan lemak yang rendah (0,17 g/100 g) dan serat yang tinggi (2,8 g/100 g). Velva yang dibuat hanya dari umbi bit menghasilkan tekstur velva bit yang kasar dan mudah meleleh, sehingga perlu ditambahkan bahan penstabil yaitu pektin. Pektin yang digunakan didapatkan dari penambahan pulp kulit buah naga. Beberapa alasan penggunaan pulp kulit buah naga sebagai bahan baku pada penelitian ini karena memiliki komponen pektin yang cukup tinggi sebesar 23,11%, sebagai bentuk pemanfaatan limbah kulit buah naga, dan menambah aktivitas antioksidan. Penggunaan pulp kulit buah naga merah diharapkan dapat memperbaiki tekstur dari velva bit. Proporsi bit merah dan pulp kulit buah naga merah yang digunakan yaitu, 9:1; 8:2; 7:3; 6:4; 5:5; dan 4:6. Rancangan penelitian yang akan digunakan adalah Rancangan Acak Kelompok (RAK). Pengujian dilakukan terhadap sifat fisikokimia, organoleptik, dan pengujian pemilihan perlakuan terbaik metode spider web. Pengujian fisikokimia meliputi pH, viskositas, total padatan terlarut, warna dan daya leleh. Pengujian organoleptik meliputi warna, rasa, aroma, dan tekstur (mouthfeel). Data yang diperoleh akan diuji ANOVA (Analysis of Varians) dengan α=5%, hasil ANOVA yang menunjukkan adanya pengaruh nyata antara setiap perlakuan akan dilanjutkan dengan uji DMRT (Duncan’s Multiple Range Test) dengan α=5% untuk mengetahui perlakuan manakah yang berbeda nyata. Hasil pH velva 5,54-5,95; TPT 9,13-9,52oBrix; viskositas 62,83-666,21 cP; hue 0,830-360,000o; dan total fenol 17,71-38,25 mg GAE/100g. Perlakuan terbaik yang dipilih berdasarkan uji organoleptik adalah proporsi bit dan pulp kulit buah naga merah 6:4. Serat pangan velva perlakuan terbaik adalah sebesar 0,54%