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Ifall
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Journal Mail Official
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Kota palu,
Sulawesi tengah
INDONESIA
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
Arjuna Subject : -
Articles 5 Documents
Search results for , issue "Vol 4 No 2 (2019)" : 5 Documents clear
ASPEK TEKNIK DAN KELAYAKAN USAHA PENGERINGAN IKAN TERI (STOLEPHORUS SP) DI DESA AMBESIA SELATAN KECAMATAN TOMINI KABUPATEN PARIGI MOUTONG SULAWESI Sosiawati, Emma
Jurnal Pengolahan Pangan Vol 4 No 2 (2019)
Publisher : Fakultas Pertanian Universitas Alkhairaat Palu

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (346.958 KB) | DOI: 10.31970/pangan.v4i2.28

Abstract

This research aims to find out anchovy drying technique (Stolephorus sp.) and the feasibility of anchovy drying business (Stolephorus sp.) in South Ambesia village of Tomini district of Parigi Moutong regency of Central Sulawesi Province. Data collections in this research were interview technique, observation, and active participation of the writer along with the fish preservation business owner in South Ambesia village of Tomini district. The data were processed by qualitative and quantitative descriptive analysis. The research results show that in technically and economically, the effort to dry anchovy (Stolephorus sp) was feasible to be developed. Economic analysis for the calculation of overall net income of 5 respondents amounting to Rp.188,295,100 per year, if the respondent per fisherman is counted, a yearly net income of Rp. 37,659,020, and converted 12 months (1 year) the value reached Rp. 3,138,251 per month. While the feasibility analysis of the anchovy drying business obtained a Benefit Cost Ratio of 2.10
NILAI TAMBAH DAN SALURAN PEMASARAN IKAN JULUNG-JULUNG (HEMIRHAMPHUS SP) ASAP DI DESA BUAJANGKA KECAMATAN BUNGKU SELATAN KABUPATEN MOROWALI PROVINSI SULAWESI TENGAH Mardjudo, Ahsan; Ayu, Ade
Jurnal Pengolahan Pangan Vol 4 No 2 (2019)
Publisher : Fakultas Pertanian Universitas Alkhairaat Palu

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (200.634 KB) | DOI: 10.31970/pangan.v4i2.29

Abstract

This research aims to find out the fumigation process (local: roa fish)and the added value of fumigation processing, and knowing the marketing channels for roa fish in Buajangka village, South Bungku District of Morowali regency in Central Sulawesi Province. Data collection in this research was carried out by census method to all people who conduct fumigation of smoked-baffled fish (roa fish) in Buajangka Village. The data were analysis through qualitative and quantitative descriptive approaches. The research results show that technically, the fumigation process for roa fish starts from receiving raw materials, washing, transporting, clamping and fixing clips, structuring, fumigation process, and packaging or packing. The added value generated from the cocoa fumigation business in Buajangka Village, South Bungku District in per bunch of roa fish is Rp. 6,082. The added value generated from the cocoa fumigation business in the study area was relative low with a value added ratio> 50% (40.54%). While the marketing channel of Roa's fish fumigation business sells smoked roa fish products directly to consumers and collectors who come from outside the region such as Kendari, Bungku Tengah, Tentena, Poso and Palu who come directly to the place of roa fumigation.
PENGARUH KONSENTRASI DAN SUHU LARUTAN OSMOTIK TERHADAP PENYUSUTAN VOLUME, KEKERASAN DAN WARNA PADA BUAH NAGA Spetriani; Fathurahmi, Siti
Jurnal Pengolahan Pangan Vol 4 No 2 (2019)
Publisher : Fakultas Pertanian Universitas Alkhairaat Palu

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (492.069 KB) | DOI: 10.31970/pangan.v4i2.27

Abstract

Osmotic dehydration is one of the methods in making of  intermediate moisture food. Osmotic dehydration is done by immersing the material in a osmotic solution in the form of a sugar solution. The purpose of this research is to investigate the effect of concentration and temperature of osmotic solution on volume shrinkage, hardness and color change during the process of osmotic dehydration of dragon fruit.Dragon fruit has been immersed in osmotic solution with varying concentrations of 30 oBrix, 50 oBrix, and 70 oBrix and a solution temperature of 30 oC, 40 oC, and 50 oC. The average value of the largest to the smallest volume shrinkage in succession is in the treatment of 70 oBrix, 50 oBrix, and 30 oBrix. The lowest level of material hardness during osmotic dehydration is found in the treatment of 70 oBrix and 50 oC (B3T3). The CIELAB diagram values ??show that the average color of the material for all treatments is in the purple-red color column. Based on anova test, the difference in concentration and temperature of the solution did not have a significant effect on the discoloration of dragon fruit after osmotic dehydration.
PENGARUH WAKTU EKSTRAKSI TERHADAP TOTAL FENOLAT DAN NILAI IC50 DARI EKSTRAKSI KULIT BUAH NAGA MERAH (HYLOCEREUS POLYRHIZUS) Noviyanty, Amalia; Salingkat, Chitra Anggriani; Syamsiar
Jurnal Pengolahan Pangan Vol 4 No 2 (2019)
Publisher : Fakultas Pertanian Universitas Alkhairaat Palu

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (287.723 KB) | DOI: 10.31970/pangan.v4i2.26

Abstract

The skin of the red dragon fruit is a waste that is still very rarely used. While the percentage of red dragon fruit skin is 30% to 35% of the weight of the fruit. Dragon fruit peels still contain quite high antioxidant compounds, antioxidant compounds can fight oxidation in the body. Utilization is done on the skin of dragon fruit, one of which is to extract it so that it can be used as a basis for a variety of functional foods that will benefit health. The study aims to determine the effect of extraction time on total phenolics and antioxidant activity (IC50 values) on red dragon fruit peel extracts and also obtain the optimum extraction time to get the highest or best total phenol and IC50 values. Extraction time used consists of 3 levels, namely 24 hours (1 day), 48 hours (2 days) and 72 hours (3 days). The data obtained were analyzed using the Completely Randomized Design which was applied to the observation of total phenolics and IC50 values, if the treatment had a very significant or real effect followed by continued BNJ testing at 1% or 5% level. The results showed that the extraction time had a very significant effect on the total phenolics and IC50 values ??of dragon fruit peel extract and the extraction time of 3 hours gave the highest or best total phenolics and IC50 values ??of 78.78 ppm and 115.90 ppm.
PENGARUH PENGGUNAAN TEPUNG KUNYIT ( CURCUMA DOMESTICA VAL.) DAN LAMA PENYIMPANAN TERHADAP KUALITAS SOSIS IKAN TENGGIRI (SCOMBEROMORUS SP) Syaifuddin
Jurnal Pengolahan Pangan Vol 4 No 2 (2019)
Publisher : Fakultas Pertanian Universitas Alkhairaat Palu

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (613.352 KB) | DOI: 10.31970/pangan.v4i2.25

Abstract

This study aims to determine the effect of giving levels of turmeric flour and storage time on microbiological quality, sensory quality and chemical quality of mackerel fish sausages. The method used in this research is descriptive research used to observe the total number of bacterial colonies and molds, while experimental research using Factorial randomized block design (RBD) for analyzing sensory tests. Completely Randomized Design (CRD) factorial pattern for analyzing water content and pH tests. The results showed the administration of turmeric flour can inhibit bacteria and mold for 12 hours. Sensory testing showed an interaction between the level of turmeric flour treatment and storage time. Chemical testing shows the storage time can cause fluctuations in water content. The pH test shows the level of turmeric flour can increase the pH value, and the pH value will decrease during storage. The conclusion of the study is that the level of turmeric flour and storage time affect the quality of sausage microbes. The interaction between the level of turmeric flour and the length of storage has an influence on the taste and texture of fish sausages during storage by inhibiting the growth of microbes so as to maintain quality degradation. levels of turmeric flour and storage duration affect the chemical quality of sausages

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