Jurnal Pengolahan Pangan

Journal Information
ISSN / EISSN : 2527-5631 / 2621-6973
Current Publisher: Fakultas Pertanian Universitas Alkhairaat (10.31970)
Total articles ≅ 23
Filter:

Latest articles in this journal

Fitriani Basrin
Jurnal Pengolahan Pangan, Volume 5, pp 7-14; doi:10.31970/pangan.v5i1.31

The publisher has not yet granted permission to display this abstract.
Spetriani, Siti Fathurahmi, If'All
Jurnal Pengolahan Pangan, Volume 5, pp 15-20; doi:10.31970/pangan.v5i1.34

The publisher has not yet granted permission to display this abstract.
Eko Cahyono, Indra Mardani
Jurnal Pengolahan Pangan, Volume 5, pp 1-6; doi:10.31970/pangan.v5i1.33

The publisher has not yet granted permission to display this abstract.
Ahsan Mardjudo, Ade Ayu
Jurnal Pengolahan Pangan, Volume 4, pp 51-58; doi:10.31970/pangan.v4i2.29

The publisher has not yet granted permission to display this abstract.
Amalia Noviyanty, Chitra Anggriani Salingkat, Syamsiar
Jurnal Pengolahan Pangan, Volume 4, pp 45-50; doi:10.31970/pangan.v4i2.26

The publisher has not yet granted permission to display this abstract.
Syaifuddin
Jurnal Pengolahan Pangan, Volume 4, pp 65-73; doi:10.31970/pangan.v4i2.25

The publisher has not yet granted permission to display this abstract.
Spetriani, Siti Fathurahmi
Jurnal Pengolahan Pangan, Volume 4, pp 59-64; 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.
Emma Sosiawati
Jurnal Pengolahan Pangan, Volume 4, pp 39-44; doi:10.31970/pangan.v4i2.28

The publisher has not yet granted permission to display this abstract.
Irwan Irwan, Nur Alam, Asrawaty Asrawaty
Jurnal Pengolahan Pangan, Volume 4, pp 9-15; 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.
Fitriani Basrin, Tomotius Babe
Jurnal Pengolahan Pangan, Volume 4, pp 33-38; 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).
Back to Top Top