Journal title Jurnal Pangan dan Gizi Initials JPG Abbreviation Jurnal Pangan dan Gizi Print ISSN 2086-6429 Online ISSN 2656-0291 Frequency 2 issues per year DOI prefix 10.26714 by Editor-in-chief Prof. Dr. Nurrahman, M.Si Publisher Prodi Teknologi Pangan Universitas Muhammadiyah Semarang Organized Department of Food Science and Technology, Universitas Muhammadiyah Semarang, Indonesia Citation Analysis Scopus | Web of Science | Google Scholar Journal of Food and Nutrition was published by Research Center of Food and Nutrition of Semarang. This journal has been published in 2010 with frequency of two times a year in print until 2016. Beginning in 2017 published online with the journal address: unimus.ac.id/index.php/JPDG and email address: jurnalpangan@unimus.ac.id Editorial secretariat: Study Program of Food Technology, University of Muhammadiyah Semarang (UNIMUS) Jl Kedungmundu Raya 18 Semarang 50272, Telp. (024) 76740230, 76740231, Fax. (024) 76740241
Daya Terima dan Kandungan Fe Nugget Tempe dengan Substitusi Hati Ayam dan Daun Kelor
According to WHO (2021), the global prevalence of anemia reaches 31.2% among women aged 15–49 years, 39.8% among children aged 6–59 months, and 24.3% across all age groups. Anemia prevention is not only carried out through iron supplementation but also by increasing dietary iron intake. One potential food product is nuggets made from chicken liver, tempe, and Moringa leaf flour. This study aimed to determine the acceptability and iron (Fe) content of tempe nuggets substituted with chicken liver and Moringa leaf flour. The research employed a Completely Randomized Design (CRD) with three treatments and two replications. The selected formulation was determined using the Exponential Comparison Method (ECM). Acceptability was analyzed using the Kruskal–Wallis test, while Fe content was measured using Atomic Absorption Spectrophotometry (AAS). The results showed significant differences in color (p=0.000), taste (p=0.000), aroma (p=0.000), and texture (p=0.000). The Fe content in F1, F2, and F3 was 2.481±0.0106 mg; 2.269±0.053 mg; and 2.105±0.106 mg, respectively. F1 was identified as the best formulation and contributed 10–20% of the daily iron requirement from snack consumption across age groups. Pregnant women in the first trimester are advised to consume one piece per day, while those in the second and third trimesters should consume 2–3 pieces. It is recommended to add ingredients that can reduce the strong aroma of Moringa leaves and minimize the off-flavor of chicken liver.
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Karakteristik Fisikokimia dan Sensori Minuman Jelly Sambiloto (Andrographis paniculata) dengan Variasi Formulasi
Jelly drinks are a type of beverage with a semi-liquid consistency (firm yet tender) made from hydrocolloid ingredients and water. This study aimed to investigate the impact of various sambiloto jelly drink formulations on the product's physicochemical and sensory characteristics. The research utilized a Completely Randomized Design (CRD) with a single factor variable consisting of four sambiloto jelly drink formulations (A1, A2, A3, A4), each replicated twice. Product analysis was performed using ANOVA at a 95% confidence level (α=0.05), which included syneresis, pH, and total solids, while the non-parametric Friedman test was utilized for sensory evaluation. The results showed that variations in the sambiloto jelly drink formulations significantly affected syneresis value (12,98%), pH (5,137), total solids (18,12%), and the sensory quality of color, characteristic sambiloto aroma, sweetness, bitterness, and ease of consumption. Additionally, these variations influenced the hedonic attributes of aroma, taste, aftertaste, and overall acceptability, but did not impact the hedonic qualities of color and texture. Based on the De Garmo test, the optimal product was selected with a value of 0.620. This was for the sambiloto jelly drink with a formulation of 79.6g of sambiloto, 0.4g of carrageenan, 20g of honey, and 0g of water. This specific formulation exhibited the following characteristics: a syneresis value of 12.98%, a pH of 5.137, and a total solids content of 18.12%.
Analisis Fisikokimia dan Organoleptik Enteral Berbasis Bahan Pangan Lokal Ikan Kembung dan Kacang Hijau untuk Ibu Hamil Kekurangan Energi Kronis
Enteral formulas based on local food ingredients have the potential to provide an effective nutritional solution for pregnant women with chronic energy deficiency. Ingredients such as mackerel and mung beans leaves supply high-quality protein, omega-3 fatty acids, iron, vitamins, and minerals essential for fetal growth and maternal health. This study aimed to develop and analyze the nutritional, physical, and sensory qualities of a locally sourced enteral formula as an alternative to commercial products. A completely randomized design was applied with two modified formulas (A and B) and a commercial control formula (Peptisol). Analyses included nutrient content, viscosity, osmolality, flow rate, pH, moisture content, color, and sensory evaluation. Results showed that Formulas A and B contained approximately 288 kcal/250 ml, 22–23 g protein, 8.9 g fat, and an energy density of 1.2 kcal/ml, higher than the control. Osmolality values of Formula A (429.50 mOsmol/kg H₂O) and Formula B (471.50 mOsmol/kg H₂O) were within the safe range, with optimal flow rates (5.23–6.18 ml/s), neutral pH (6.95), and moisture content of 68–73%. Sensory evaluation indicated no significant differences in color and texture among formulas, but the control scored higher for aroma, taste, and overall acceptance. The lower acceptance of the local-based formulas was attributed to the fishy odor of mackerel and the beany flavor of moringa leaves. This study concludes that the locally based enteral formula has high nutritional content and meets physical quality standards, but flavor optimization is required to improve consumer acceptance.
The Effect of Sugar Concentration and Drying Time to Nata De Coco Characteristic
This study aimed to evaluate the effects of sugar concentration and drying time on the physical and chemical properties of nata de coco. A factorial completely randomized design with two factors sugar concentration (40%, 50%, and 60% w/v) and drying time (7, 8, and 9 hours) was used, with three replications per treatment. Physical parameters (texture, color, rehydration) and chemical parameters (moisture content, total sugar) were measured. Results showed that sugar concentration significantly affected color (L*), rehydration, moisture, and total sugar, while drying time significantly influenced texture, color (L*, a*), rehydration, moisture, and total sugar. The interaction between factors was not significant. The optimal condition was 40% sugar and 7-hour drying, producing 18.01% moisture, 64.67 °Brix total sugar, 117.0 gf texture, color values of L* = 63.0%, a* = 4.17%, b* = 10.93%, and 139.45% rehydration.
Analisis Proksimat pada Produk Pangan Fungsional Kerupuk Jamur Tiram Coklat (Pleurotus cystidiosus) dengan Variasi Metode Pemasakan Menggunakan Minyak dan Pasir
Crackers are a popular food, but are often considered to have low nutritional value. An innovation involving the addition of brown oyster mushrooms, which are rich in protein and antioxidants, was carried out to increase their nutritional content. This study aims to analyze the nutritional content of crackers based on cooking methods, namely using oil and without oil. The analysis conducted includes sensory analysis (hedonic test) and proximate analysis (moisture, ash, fat, protein, carbohydrate, and crude fiber content). The hedonic test results showed that crackers fried with oil were preferred by panelists because of their taste and texture. However, in terms of nutritional value, crackers fried without oil had a higher value. The results of the proximate analysis showed that crackers cooked using oil contained 4.41% moisture, 2.22% ash, 2.79% fat, 5.99% protein, 84.46% carbohydrates, and 4.43% crude fiber. Meanwhile, crackers cooked using sand contained 6.75% moisture, 2.79% ash, 6.13% protein, 78.05% carbohydrates, and 4.69% crude fiber. The cooking method has a significant effect on nutritional content, where cooking without oil tends to increase protein, carbohydrate, and crude fiber content. Meanwhile, cooking with oil increases fat and ash content and decreases moisture content.
Pengaruh Kemasan Metalized Terhadap Perubahan Sifat Fisik dan Kimia Sup Labu Kuning Instan
Pumpkin has physical and chemical properties that support it to be processed into instant soup. However, these properties can change during storage, so optimal packaging is needed to protect the product from damage and extend its shelf life. One of the commonly used packaging for instant soup is metalized packaging. The purpose of this study was to determine the physical and chemical changes of instant pumpkin soup in metalized packaging during storage. Pumpkin processed into instant soup, then packaged using metalized packaging was stored at temperatures of 27, 37, and 47℃ for 28 days. Observations were made on hygroscopicity, value, β-carotene content, and vitamin C content every 7 days. The results showed that the interaction treatment of temperature and storage time had a very significant effect on hygroscopicity, value, β-carotene content, and vitamin C content during storage. The best temperature for storing instant pumpkin soup is 27℃ with a shelf life of 1142.43 days
Total Bakteri Asam Laktat, Total Asam, Dan Sifat Sensoris Minuman Potensi Probiotik Berbasis Kulit Nanas Dengan Variasi Jenis Gula
Probiotic drinks are beverage containing good bacteria which are usually made from milk. The probiotic drink in this study used pineapple peel waste as raw material. Pineapple skin contains carbohydrates and reducing sugars which can be used as raw materials for making potential probiotic drinks.The research was conducted to determine the effect of varying types of sugar on total Lactic Acid Bacteria (LAB), total acid, and sensory properties in pineapple peel-based potential probiotic drinks. The pineapple skin juice probiotic drink is fermented using Lactobacillus plantarum for 24 hours. The types of sugar used include stevia sugar, corn sugar, erythritol, cassava sugar and granulated sugar as controls. The method used is a quantitative experimental approach with test parameters for total BAL, total titrated acid, and sensory properties. The results showed that variations in the type of sugar in the pineapple peel-based potential probiotic drink had no significant effect on the amount of LAB, but variations in the type of sugar had a significant effect on the total acid and sensory properties of the pineapple peel-based potential probiotic drink. The best treatment is the stevia sugar treatment.
Aktivitas Antioksidan, Karakteristik Fisik, Dan Sensoris Yoghurt Beku Kecambah Kacang Merah Dengan Variasi Penambahan Ekstrak Kulit Buah Naga Merah
Frozen bean sprouts yogurt is a probiotic drink made from fermented vegetable milk that has a consistent texture and is synonymous with sour taste. In the fermentation process of yogurt, lactose is broken down from lactic acid bacteria into lactic acid. One of the innovations is to improve the quality of yogurt by adding variations in the addition of red dragon leather extract, which contains polyphenols and antioxidants. The purpose of this study was to determine the antioxidant activity and physical and sensory characteristics with the addition of red dragon fruit peel extract. This study used a completely randomized design (CRD) with 5 treatments with 5 replications. The treatment for the addition of dragon leather extract used was (0, 1, 3, 5, 5, and 7 percent). The analysis in this research is an analysis of antioxidant activity, physical characteristics, and sensory. The results showed that the addition of red dragon leather extract was significantly different from antioxidants and physical characteristics. Meanwhile, the sensory properties were not significantly different. The best treatment was obtained at a concentration of 5%, which has sensory properties (4.02), pH (4.34), viscosity (4006 mPas), and antioxidant activity of 26.17% RSA.
Uji Sensori Dan Vitamin C Zat Besi Cookies Substitusi Tepung Kacang Merah Dan Tepung Wortel
Adolescent girls are susceptible to anemia due to iron deficiency and an unbalanced diet. Red beans are rich in iron and vegetable protein, while carrots contain vitamin C which helps iron absorption. Utilization of both in the form of cookies is expected to produce nutritious, long-lasting, and preferred functional food. This study aims to analyze the differences in cookie formulations with substitution of red bean flour and carrot flour on iron content, vitamin C, proximate test, and organoleptic acceptance. The method used is a one-factor Completely Randomized Design (CRD) with 5 (five) treatments, namely the addition of carrot flour as much as 35 g., 30 g, 25 g, 20 g, 15 g and the addition of red bean flour as much as 65 g, 70 g, 75 g, 80 g, 85 g. The organoleptic test carried out consisted of 35 semi-trained panelists. Meanwhile, the chemical quality test was carried out 2 (two) times. The results showed that the addition of red bean flour and carrot flour increased the iron content in the product statistically giving a significant effect (p <0.05) which was 0.015. The vitamin C content tends to decrease with increasing proportion of red bean flour, statistically giving a significant effect (p<0.05) of 0.000. The proximate test shows that the addition of red bean flour and carrot flour has a significant effect (p<0.05) on water content (0.001), protein (0.002), carbohydrate (0.000) and fat (0.020) but has no significant effect (p>0.005) on ash content (0.680).
Evaluasi Antioksidan dan Mutu Kimia Cookies Pegagan (Centella asiatica) dengan Pemanis Stevia (Stevia rebaudiana)
Centella asiatica, or pegagan, is known as a source of natural compounds that have the potential to provide antioxidant activity. The use of pegagan in functional food development can be done by adding pegagan leaf powder to snack products such as cookies. In addition, innovation in cookie formulation can be done by substituting sugar with the natural sweetener stevia (Stevia rebaudiana), which has low calories and is safe for diabetics. This study aims to evaluate the effect of the addition of pegagan powder and the use of stevia sweetener on the antioxidant activity and chemical characteristics of cookies. The study design used a completely randomized design (CRD) with a factorial pattern with varying concentrations of both ingredients tested. Parameters observed included antioxidant activity (DPPH method), reducing sugar content (Nelson-Somogyi method), and water content (thermogravimetric method). The results showed that variations in the addition of pegagan powder and stevia sweetener had a significant effect on reducing sugar and water content, but did not show a significant difference in antioxidant activity. The maximum antioxidant activity was found in cookies fortified with 2.5% pegagan, while the highest reducing sugar content was found in cookies containing 25% stevia. These findings indicate that the combination of these two ingredients plays a role in determining the chemical characteristics of cookies and has the potential to be further developed as a functional food product.
Stabilitas Fisikokimia dan Kompatibilitas Tekstur Yoghurt Susu Sapi yang Diperkaya dengan Rumput Laut Merah (Eucheuma cottonii)
This study investigated the effect of Eucheuma cottonii incorporation on the physicochemical and textural properties of cow’s milk yoghurt. Yoghurt was produced using a one-factor experimental design with different concentrations of E. cottonii slurry added prior to fermentation. Physicochemical properties, including pH, total solids, viscosity, syneresis, and colour parameters (L*, a*, b*), were evaluated. Texture profile analysis was performed to determine hardness, adhesiveness, and cohesiveness. Data were analyzed using one-way analysis of variance and response trends were visualized using Design-Expert software. The results showed that increasing E. cottonii concentration reduced syneresis and slightly increased viscosity and total solids, indicating improved water holding capacity and structural stability of the yoghurt matrix. pH values remained within the typical range of fermented dairy products, suggesting that seaweed incorporation did not interfere with lactic acid fermentation. Texture profile analysis revealed a moderate increase in hardness, while adhesiveness and cohesiveness remained relatively stable across formulations, indicating good compatibility between seaweed-derived polysaccharides and the yoghurt gel network. Overall, the findings demonstrate that Eucheuma cottonii can be incorporated into cow’s milk yoghurt as a natural stabilizing ingredient to enhance product stability without adversely affecting texture or fermentation characteristics. This study provides insight into the potential application of red seaweed as a functional ingredient in fermented dairy products.