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Jurnal Pengolahan Pangan
Published by Universitas Alkhairaat
ISSN : 25275631     EISSN : 26216973     DOI : -
Core Subject : Agriculture,
Jurnal Pengolahan Pangan merupakan media publikasi karya ilmiah yang diterbitkan oleh Fakultas Pertanian Universitas Alkhairaat Palu. Jurnal ini diterbitkan dalam rangka untuk mempromosikan dan menyebarluaskan pengetahuan dan teknologi yang berhubungan dengan pengolahan pangan terutama hasil pertanian, perikanan dan peternakan. Jurnal Pengolahan Pangan terbit dua edisi dalam satu tahun yaitu bulan Juni dan Desember
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Articles 5 Documents
Search results for , issue "Vol 4 No 1 (2019)" : 5 Documents clear
KARAKTERISTIK FISIK, KIMIA DAN ORGANOLEPTIK SELAI PADA BERBAGAI RASIO BUAH NAGA MERAH (Hylocereus polyrhizus Britt and Rose) - GULA PASIR Huriah, Huriah; Alam, Nur; Noer, Abd Hamid
Jurnal Pengolahan Pangan Vol 4 No 1 (2019)
Publisher : Fakultas Pertanian Universitas Alkhairaat Palu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31970/pangan.v4i1.19

Abstract

The high water content in dragon fruit causes the fruit to be easily damaged, therefore it needs to be processed to reduce the amount of loss, including making it into jam. In addition, processing dragon fruit into various processed products also aims to overcome the problem of excess production when the harvest season arrives. The aim of this research was to obtain the ratio of dragon-sugar fruit which gave the best influence on the physical, chemical and organoleptic characteristics of jam. The study used a completely randomized design (CRD) for the analysis of physical parameters of jam (softness) and chemical jam (water content, total dissolved solids, anthocyanin and vitamin C levels). Randomized Group Design (RBD) for analysis of organoleptic test parameters (color, texture, taste and preference). As a treatment, it is the ratio of dragon-sugar, which consists of five levels of treatment, namely P1 = dragon fruit 450 g: granulated sugar 550 g, P2 = dragon fruit 500 g: granulated sugar 500 g, P3 = dragon fruit 550 g: sugar 450 g, P4 = dragon fruit 600 g: granulated sugar 400 g, P5 = dragon fruit 650 g: granulated sugar 350 g. Each treatment was repeated 3 times so that there were 15 experimental units. The data obtained were analyzed using F test 0.01 and 0.05. If the treatment has a significant or very real effect, then proceed with the BNJ test at tararf 0.01 and 0.05. The results showed that treatment P4 (600: 400 b / b dragon-sugar ratio) gave the best influence on the physical, chemical and organoleptic characteristics of dragon fruit jam. This treatment can reduce the use of sugar by 15 percent from the standard use of sugar in making jam.
KOMBINASI TEPUNG TERIGU DAN TEPUNG TAPIOKA TERHADAP DAYA KEMBANG DAN SIFAT ORGANOLEPTIK KERUPUK TERUBUK (Saccharum edule Hasskarl) Chaniago, Ramadhani; Lamusu, Darni; Samaduri, Lutfi
Jurnal Pengolahan Pangan Vol 4 No 1 (2019)
Publisher : Fakultas Pertanian Universitas Alkhairaat Palu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31970/pangan.v4i1.20

Abstract

Terubuk processing techniques are still simple, such as processed into vegetables. Therefore, it is necessary to diversify food, namely making crackers in powder. Crackers are a type of small food that undergoes volume development forming a product that is porous and has a low density during the frying process. This study aims to determine the growth and organoleptic properties of crackers made from powder (Saccharum edule Hasskarl). this study was designed using a Completely Randomized Design (CRD) arranged with 1 factor, namely: A1 = 100 gram wheat flour + 200 gram tapioca flour + 100 gram flour; A2 = 150 gram wheat flour + 100 gram tapioca flour + 150 gram powder; A3 = 100 gram flour + 150 gram tapioca flour + 100 gram powder. Based on the organoleptic test results showed that: The best flower power is shown in treatment A1 (100 gram wheat flour + 200 gram tapioca flour + 100 gram flour) which is 75.58%. The panelist's assessment or organoleptic test of the combination of wheat flour, tapioca tapung and terubuk gave no significant effect on color, taste and texture and gave a real influence on the aroma of crackers made in powder. The best treatment based on the panelist's assessment is treatment (A2) Wheat flour 150 grams + Tapioca flour 100 grams + Powdered 150 grams. Where these crackers have a color value of 3.75 rounded to 4 (likes); the aroma value of 3.93 is rounded to 4 (likes); the flavor value of 3.57 is rounded to 4 (likes) and the texture value is 3.75 (likes).
KONSENTRASI ABU SEKAM PADI TERHADAP KUALITAS MINYAK KOPRA Irwan, Irwan; Alam, Nur; Asrawaty, Asrawaty
Jurnal Pengolahan Pangan Vol 4 No 1 (2019)
Publisher : Fakultas Pertanian Universitas Alkhairaat Palu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31970/pangan.v4i1.21

Abstract

This study aims to determine the effect of the concentration of the use of rice husk ash on the quality of copra oil and obtain the concentration of rice husk ash which has the best influence on the quality of copra oil. This research was carried out in the laboratory of Agro-Industry Faculty of Agriculture, University of Tadulako Palu. This study uses a Completely Randomized Design (CRD). The treatment that was tried was rice husk ash consisting of 6 concentration levels namely 0, 5, 10, 15, 20 and 25% (v / v). Each treatment was repeated 3 times so that there were 18 observation units. The parameters observed were oil recovery, water content, free fatty acid content and degree of oil clarity. The data obtained were analyzed by variance, when showing the effect continued with the BNJ test at the level of 5%. The results showed that the treatment of rice husk ash concentration had a very significant effect on recovery, moisture content, free fatty acid content and clarity of copra oil. the concentration of rice husk ash concentration of 20% gives a better influence on the quality of copra oil.
PENGARUH PENAMBAHAN TEPUNG BUAH MANGROV PEDADA (Sonneratia caseolaris) PADA MUTU DODOL KETAN Nurfadilah, Nurfadilah
Jurnal Pengolahan Pangan Vol 4 No 1 (2019)
Publisher : Fakultas Pertanian Universitas Alkhairaat Palu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31970/pangan.v4i1.22

Abstract

Mangroves are plants that live on the shores of the coast with various types of mangroves, but the mangroves used in the study are pedada, European communities know him with designation Sonneratia caseolaris . Mangrove ecosystems have benefits economical that is results wood and notwood for example brackish water cultivation, ponds shrimp, tour a and others. Benefits ecological is in the form of protection for the ecosystem mainlandand the ocean, that is could to be anchoring abrasion or erosion wave or wind tight. Mangroves have value economical important because have rightdungan high arbohydrates. Research this aiming for knowing level substitution flour sticky rice and which produces mangrove mangrove flour dodol with organoleptic high quality . This study used a Randomized Block Design (RBD) with 5 treatments. From the results whole test organoleptic above assessed by penelis from level fondness color, aroma, taste, texture, and fondness whole showing that penelis more like level 10% substitution with use 20 grams of mangrove flour and 180 grams of flour sticky rice.
SUBTITUSI TEPUNG TERIGU DENGAN TEPUNG UBI BANGGAI (Dioscorea spp) TERHADAP MUTU ORGANOLEPTIK BISKUIT Basrin, Fitriani; Babe, Tomotius
Jurnal Pengolahan Pangan Vol 4 No 1 (2019)
Publisher : Fakultas Pertanian Universitas Alkhairaat Palu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31970/pangan.v4i1.23

Abstract

This study aims to determine the effect of substitution of wheat flour with proud cassava flour (dioscorea spp) on organoleptic quality of biscuits. The treatment design in the substitution study of wheat flour with proud yam flour (dioscorea spp) on the quality of organoleptic biscuits is: P0 (400 grams wheat of flour), P1 (100 grams of Banggai yam flour + 300 grams of wheat flour), P2 (200 grams of Banggai yam flour + 200 grams of wheat flour), P3 (300 grams of Banggai yam flour + 100 grams of wheat flour), and P4 (400 grams of Banggai yam flour). The experimental design used was Randomized Block Design (CRD) with 5 treatments and 4 replications. The organoleptic test results that included the most preferred taste, color, texture, and aroma were P1 biscuits (100 grams of Banggai yam flour + 300 grams of wheat flour) with an average value of 5.02 (rather like), color 4.56 (normal / neutral) , texture 4.86 (normal / neutral), and aroma 4.57 (normal / neutral).

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