https://profood.unram.ac.id/index.php/profood/issue/feed Pro Food 2023-12-08T23:18:41+08:00 Riezka Zuhriatika Rasyda riezka_rasyda@unram.ac.id Open Journal Systems <p><strong>Pro Food</strong>&nbsp;merupakan jurnal ilmiah yang diterbitkan pertama kali pada bulan Mei 2015. <strong>Pro Food&nbsp;</strong>adalah jurnal yang mempublikasikan hasil-hasil penelitian ilmiah di bidang ilmu dan teknologi pangan serta aplikasinya dalam industri pangan. Jurnal&nbsp;<strong>Pro Food</strong>&nbsp;terbit dua kali dalam setahun, yaitu bulan Mei dan November.&nbsp;Jurnal&nbsp;<strong>Pro Food </strong>sejak pertama kali terbit&nbsp;telah memiliki&nbsp;<a href="http://u.lipi.go.id/1429244313">print ISSN 2443-1095</a> dan <a href="http://u.lipi.go.id/1429244313">online ISSN&nbsp;2443-3446</a>.</p> <p><strong>Pro Food telah terindeks oleh:</strong></p> <p><a href="https://scholar.google.com/citations?user=2w3Y9y0AAAAJ&amp;hl=en" target="_blank"><img src="/public/site/images/admin3/upppp161_(1).jpg" alt=""></a></p> https://profood.unram.ac.id/index.php/profood/article/view/297 The Effect of Smearing Oregano Leaves (Origanum vulgare) Powder on Shelf Life of Fresh Chicken Meat 2023-05-22T21:03:01+08:00 Andi Adinda Boneta adindaboneta@gmail.com Nazaruddin adindaboneta@gmail.com moegiratul amaro moegiratulamaro@unram.ac.id <p><em>This research is oriented to determine the effect of the shelf life of chicken meat by coating it with oregano leaf powder (Origanum vulgare). The method implemented in the research was a Completely Randomized Design (CRD) with a single factor, namely (length of storage: 0 hours, 4 hours, 6 hours, 8 hours, 10 hours and 12 hours) with repetition 3 times. The parameters observed in this research were chemical, microbiological and organoleptic parameters. Chemical parameters include pH and water content analysis, microbiological parameters include total microa tests, while oreganoleptic parameters include appearance, aroma, texture and taste. The results of the research prove that long storage treatment with a coating of Duan oregano powder can maintain the quality of chicken meat for up to 10 hours based on a pH of pH 5.64; water content 67.24%, total microbes 5.92 Log CFU/gr; with organoleptic aroma, color and texture that the panelists can accept.</em></p> 2023-11-30T00:00:00+08:00 Copyright (c) 2024 Pro Food https://profood.unram.ac.id/index.php/profood/article/view/326 The Effect of Mocaf And Seaweed Pulp (E. cottonii) Ratio on The Characteristics of Brownies Chips 2023-12-08T14:55:01+08:00 Galuh Ayuningtyas Soewondo tyassw12@gmail.com Eko Basuki tyassw12@gmail.com Siska Cicilia siskacicilia@unram.ac.id <p>Brownie chips are one of the brownie innovations with a crunchy texture and are made from wheat flour. An alternative substitute for wheat in making brownies is mocaf and seaweed pulp is added to improve its characteristics. This study aimed to determine the effect of the ratio of mocaf and seaweed pulp (<em>E. cottonii</em>) on the nutritional value, physical, and organoleptic properties of brownie chips. This study used a completely randomized design (CRD) with 5 treatments, namely ratio of mocaf and seaweed pulp (<em>E. </em><em>cottonii</em>) P1 (100%:0%), P2 (90%:10%), P3 (80%:20%), P4 (70%:30%), P5 (50%:50%). Parameters observed were moisture content, crude fiber content, protein content, baking powder and organoleptic (aroma, taste, texture and color). Observations were analyzed using analysis of variance (Analysis of Variance) at the level of 5% using the application Co-State. Further test was carried out using the Least Significant Difference (LSD) for significant difference data. The results showed that the ratio of mocaf and seaweed pulp (E. cottonii) gave significantly different effect on moisture content, crude fiber, protein, breaking power and organoleptic tests (hedonics and scoring) texture and taste, but not significantly different on organoleptic tests (hedonics and scoring) aroma and color.The best treatment was obtained in P3 treatment (80%: 20%) with 4,03% moisture content, 3,37% crude fiber content, 4,92% protein content, 3,75N fracture power; and all organoleptic parameters including aroma, taste, texture and color were accepted by the panelists based on the hedonic test with a like level of preference.</p> 2024-01-02T00:00:00+08:00 Copyright (c) 2024 Pro Food https://profood.unram.ac.id/index.php/profood/article/view/352 Chemical and Physical Analysis of Wet Noodles from Mocaf (Modified Cassava Flour) With The Addition of Tapioca and Moringa Leaf Extract (Moringa Oleifera) 2023-12-08T23:08:57+08:00 Fernanda Indi Rahmawati novianwelyasmoro@gmail.com novian wely asmoro novianwelyasmoro@gmail.com Agustina Intan Niken Tari novianwelyasmoro@gmail.com <p><em>MOCAF is flour from cassava which is processed using the principle of modifying cassava cells by fermentation using Lactic Acid Bacteria (LAB). Mocaf flour can be used as an ingredient for wet noodles because it has the same swelling power as wheat flour but has a texture that is difficult to shape because it does not contain gluten. To overcome this, it needs to be formulated with tapioca flour to bind the dough and Moringa leaf extract as a natural coloring. This study used RAL 1 factor, namely the formulation using mocaf flour, tapioca flour, and Moringa leaf extract (F1=95%:5%, F2=85%:15%, F3=75%:25%, F4=65%:35 %, F5=55%:45%) for the Moringa leaf formulation of 20 ml from 100g of flour. The data obtained was analyzed statistically by One Way Anova followed by a significant difference test with Duncan with a significance level of 5%. Observation parameters include water content, ash content, elasticity, cooking time, rehydration power, and cooking loss. The formulation using mocaf flour, tapioca flour, and Moringa leaf extract did not have a significant effect on the water content and ash content of the wet noodles. The water content of wet noodles ranges from 37.53% to 38.34%. The ash content of wet noodles ranges from 1.53% to 2.07%. The formulation using mocaf flour, tapioca flour and Moringa leaf extract has a significant effect on elasticity, cooking time and rehydration capacity but has no significant effect on cooking loss.</em></p> 2024-01-02T00:00:00+08:00 Copyright (c) 2024 Pro Food https://profood.unram.ac.id/index.php/profood/article/view/350 Physicochemical and Organoleptic Quality of Dried Corn Noodles with Variations of Carrageenan 2023-12-08T14:57:25+08:00 Chairul Anam Afgani chairulanamafgani@gmail.com Asraar Kamal Azmi chairul.anam.afgani@uts.ac.id Ariskanopitasari chairul.anam.afgani@uts.ac.id <p><em>The consumption of instant noodles in Indonesia is ranked as second highest in the world. Noodles are</em><em> generally </em><em>made from wheat that cannot be</em> <em>grown in Indonesia. Corn flour as one of carbohydrate source from local food is suitable for </em><em>wheat </em><em>substitution. However, hydrocolloid </em><em>addition is required </em><em>as</em> <em>water </em><em>binding and gel forming, so that the final product resembles wheat noodles. The type of hydrocho</em><em>lo</em><em>id that is mostly found in West Nusa Tenggara is carrageenan derived from red seaweed. This study aims to determine the physical quality (water absorption and color), chemical quality (water content and ash content), and organoleptic quality (color, aroma, taste, and texture) of dried corn noodles with variations in the addition of carrageenan. The method used was a Randomized Block Design (RBD) with two factors,the</em> <em>type of carrageenan (kappa and iota) and</em> <em>the addition of carrageenan concentration (0.50%; 0.75%; and 1.00%) respectively. Corn noodles have increased water absorption (72-120%); L value (58.65-63.84%); increased water content (4.86-6.43%); increased ash content (1.09-2.08%); and the different levels of panelists' assessments of color (2.8-4.0); aroma (2.7-3.2); taste (2,4-2,8); and texture (1.9-2.9). Carrageenan type significantly affected water absorption, moisture content, ash content, organoleptic color, and texture profile. In another hand, carrageenan concentration significantly affected water absorption, ash content, organoleptic color, and texture profile; whereas the interaction of these two factors only affected the ash</em> <em>content. </em></p> 2024-01-02T00:00:00+08:00 Copyright (c) 2024 Pro Food https://profood.unram.ac.id/index.php/profood/article/view/351 The Quality Of Pancakes With Substitution Of Cowpea Tempe Flour And Purple Sweet Potato Flour 2023-12-08T23:18:41+08:00 Patricia Leonard sinung.pranata@uajy.ac.id Franciscus Sinung Pranata sinung.pranata@uajy.ac.id Yuliana Reni Swasti sinung.pranata@uajy.ac.id <p><em>Pancakes are a snack and alternative food for breakfast which are made by grilling on a pan. The use of cowpea tempe flour and purple sweet potato flour is to reduce the use of wheat flour in Indonesia and to increase the protein and fiber content in pancake. The aim of the research was to find out the right formulation to produce the best quality pancakse and to find out the effect on pancakes based on chemical, physical, microbiological and organoleptic qualities. This research used a completely randomized design with three repetitions for each treatment, namely 100:0:0 (K), 50:50:0 (A), 50:25:25 (B), dan 50:0:50 (C). The results showed that pancakes contained 31.45-35.41% moisture content, 1.64-2.06% ash content, 4.88-10.04% protein content, 7.39-9.15% fat content, carbohydrate content 45.31-52.00%, insoluble fiber content 2.72-6.29%, soluble fiber content 1.92-5.97%, hardness 3.76-5.13 N, springiness 0.11-0.50, swelling power 152.48-161.91%, yellowish orange color, total plate count 0-5,33 x 10ยน CFU/g, and yeast mold rate 0 CFU/g. Pancakes with substitution of cowpea tempe flour and purple sweet potato flour which have the best quality are pancakes treatment 50:50:0 (A) based on chemical, physical and microbiological parameters.</em></p> 2024-01-02T00:00:00+08:00 Copyright (c) 2024 Pro Food