Jurnal Pangan dan Agroindustri https://jpa.ub.ac.id/index.php/jpa <p style="text-align: justify;">Welcome to the homepage of Jurnal Pangan dan Agroindustri (Journal of Food and Agroindustry) <a href="http://u.lipi.go.id/1563192477" target="_blank">ISSN 2685-2861</a> (online). Jurnal Pangan dan Agroindustri is a journal published by Agricultural Product Technology Department, Agricultural Technology Faculty, University of Brawijaya, Indonesia. It publishes articles in the scope of food science and technology, agricultural product technology and agro-industrial biotechnology field, and also other related topics. Published since 2013, it has become one journal referenced by several authors, especially those who work in the field of food, biotechnology and agro-industry. Jurnal Pangan dan Agroindustri is published four times a year in January, April, July and October. We are looking forward to accepting articles from potential authors, please kindly searched our homepage for information and instruction.</p><p style="padding-top: 20px;">Best Regards,<br /> Editorial Team</p> Jurusan Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Brawijaya en-US Jurnal Pangan dan Agroindustri 2685-2861 <p>Authors who publish with this journal agree to the following terms:<br /><br /></p><ul><li>Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a <a title="CC-BY-SA" href="http://creativecommons.org/licenses/by-sa/4.0/" rel="license" target="_blank">Creative Commons Attribution-ShareAlike 4.0 International License</a>Â that allows others to share the work with an acknowledgment of the work's authorship and initial publication in this journal.</li></ul><ul><li>Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgment of its initial publication in this journal.</li></ul><ul><li>Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See <a href="http://opcit.eprints.org/oacitation-biblio.html" target="_new">The Effect of Open Access</a>).</li></ul> Back Matter https://jpa.ub.ac.id/index.php/jpa/article/view/897 Jaya Mahar Maligan Copyright (c) 2022 http://creativecommons.org/licenses/by-sa/4.0 2022-05-09 2022-05-09 10 2 Front Matter https://jpa.ub.ac.id/index.php/jpa/article/view/896 Jaya Mahar Maligan Copyright (c) 2022 http://creativecommons.org/licenses/by-sa/4.0 2022-05-09 2022-05-09 10 2 APLIKASI PADA TIME TEMPERATURE INDICATOR (TTI) EKSTRAK KUNYIT (Curcuma domestica .Val) UNTUK MONITORING KUALITAS SUSU KEDELAI https://jpa.ub.ac.id/index.php/jpa/article/view/789 <p> Susu kedelai adalah produk yang rentan mengalami kontaminasi dan kesalahan penyimpanan (<em>handling</em>), sehingga diperlukan kemasan cerdas <em>Time Temperature Indicator (TTI)</em> untuk mendeteksi kualitas susu kedelai. Pembuatan TTI dengan menggunakan membran indikator (kertas saring whatman) divariasikan derbandingan jumlah ekstak kunyit dan NaOH 1:3, 1:5, dan 1:7. Pembuatan TTI menggunakan komposisi, dan pengeringan membran asetat dalam waktu 40, 50, dan 60 menit. Kualitas susu kedelai menjadi tidak segar pada suhu ruang jam ke–6 (nilai pH 6.34) dan pada jam ke 48 (nilai pH 6.32) pada suhu kulkas. Skor organoleptik menunjukan ciri-ciri basi pada jam ke–6 (suhu ruang) dan jam ke–48 (suhu kulkas). Uji mikroba menunjukan tidak lagi layak konsumsi pada jam ke – 6 penyimpanan suhu ruang (6.89 log CFU/ml) dan jam ke 48 penyimpanan kulkas (5.68 log CFU/ml). Hasil menunjukan bahwa aplikasi TTI menggunakan ekstrak kunyit dapat memonitoring kualitas susu kedelai pada suhu ruang namun tidak pada suhu kulkas. Dengan variasi yang tepat untuk suhu ruang adalah 1:7, dengan pengeringan membran asetat 60 menit.</p> Rina Ningtyas Rani Setyani Muryeti Copyright (c) 2022 Jurnal Pangan dan Agroindustri http://creativecommons.org/licenses/by-sa/4.0 2022-05-09 2022-05-09 10 2 10.21776/ub.jpa.2022.010.02.1 IMMUNOSTIMULANT POTENTIAL OF OYSTER MUSHROOM NUGGET (Pleourotus ostreatus) https://jpa.ub.ac.id/index.php/jpa/article/view/802 <p>Oyster mushrooms are widely known as having high beta glucan content. Beta glucan is a water insoluble fiber that indicates an immunomodulator with increasing the activity of NK cells in the bloodstream which provides immune effect. Oyster mushroom nuggets are processed oyster mushrooms that can be proven containing the highest beta glucans. This study aims to observe the immunostimulant potential of oyster mushroom nuggets in BALB/c mice by analyzing its white blood cell profile, spleen and liver histopathology. The research method is conducted through orbital sinus of the rat's eye using a microhematocrit to count total leukocytes, lymphocytes, and granulocytes with the Delayed Type Hypersensitivity test. The 18mg/kg body weight oyster mushroom nugget can increase lymphocytes cells 7.2 ± 1.22 10<sup>3</sup>/µl. It is significantly different from control group. Immunostimulatory activity also was proven with the widening of the white pulp of the spleen with the growth of young lymphocytes after being given oyster mushroom nuggets of 18 mg/kg body weight.</p> Ardhia Deasy Rosita Dewi Yayon Pamula Mukti Copyright (c) 2022 Jurnal Pangan dan Agroindustri http://creativecommons.org/licenses/by-sa/4.0 2022-05-09 2022-05-09 10 2 10.21776/ub.jpa.2022.010.02.2 THE APPLICATION OF LAMP DRYER ON PRODUCTION OF MORINGA (MORINGA OLEIFERA) LEAF FLOUR https://jpa.ub.ac.id/index.php/jpa/article/view/843 <p>The ultilization of moringa leaf can increase by flour processing where drying is the main step. This research was conducted to determine the physical and chemical characteristics of moringa leaf powder produced by lamp drying compared to solar and ovens dryers. Five variations of drying methods were applied (sunlight, oven 40ºC and 60ºC, lamp dryer 40ºC and 60ºC). The results showed, the lamp dryer produced moringa leaf flour that have good physical and chemical properties, that are yield 35.21 – 35.10%; the highest green degree 4.60 – 4.70; the bulk angle 8.09 – 8.44 and the bulk density 0.43 – 0.43. The water content fulfill the SNI standard, that is :10.03 – 10.13%. Meanwhile, the levels of vitamin C 26.48 – 28.28%; chlorophyll 18.41 – 19.25 mg/L and antioxidant activity 43.45 – 43.84 % of DDPH inhibition. However, the total polyphenol content of moringa leaf flour obtained from lamp drying was the lowest, that is 4.88 – 4.98 mg/L.</p> Triana Lindriati Maria Belgis Annisafitri Copyright (c) 2022 Jurnal Pangan dan Agroindustri http://creativecommons.org/licenses/by-sa/4.0 2022-05-09 2022-05-09 10 2 10.21776/ub.jpa.2022.010.02.3 PENGARUH PERBEDAAN UKURAN GILINGAN TERHADAP SEDUHAN KOPI ARABIKA BATUMIRAH DENGAN TEKNIK VIETNAM DRIP https://jpa.ub.ac.id/index.php/jpa/article/view/847 <p>Ukuran gilingan biji dan teknik penyeduhan kopi merupakan penentu kualitas seduhan kopi. Tujuan penelitian ini adalah untuk mengetahui pengaruh perbedaan ukuran gilingan (<em>grind size</em>) terhadap kualitas seduhan kopi arabika batumirah dengan teknik vietnam drip. Pada penelitian ini dilakukan metode eksperimen untuk menentukan hasil seduhan yang berkualitas paling baik dari seduhan kopi arabika batumirah teknik vietnam drip dengan jenis ukuran biji kopi gilingan kasar, sedang dan halus. Penelitian dilakukan dengan mengidentifikasi alat vietnam drip, menentukan suhu air, uji coba seduhan dengan rasio 1:10, 1:12 dan 1:15 dan dilanjutkan dengan uji coba organoleptik dengan tiga jenis ukuran gilingan berbeda kepada 30 panelis yang meliputi aspek aroma, flavor, aftertaste, acidity, body dan balance. Dari uji organoleptik diperoleh hasil bahwa perbedaan ukuran gilingan berpengaruh terhadap kualitas seduhan kopi arabika batumirah pada aspek <em>acidity, body</em> dan <em>balance</em>.</p> <p><em> </em></p> Molly Allmond Yani Efrina Ridawati Copyright (c) 2022 Jurnal Pangan dan Agroindustri http://creativecommons.org/licenses/by-sa/4.0 2022-05-09 2022-05-09 10 2 10.21776/ub.jpa.2022.010.02.4 TEST LEVELS OF LYCOPENE AND ANTIOXIDANT ACTIVITY IN NATURALLY FERMENTED TOMATO (LYCOPERSICON ESCULENTUM) https://jpa.ub.ac.id/index.php/jpa/article/view/851 <p>The natural fermentation method for tomatoes is an alternative to avoid rotting tomatoes and increase their selling value. Fermentation is also able to increase the secondary metabolites. Tomatoes contain lycopene as an antioxidant. The aim of the study was to calculate lycopene levels and antioxidant activity in naturally fermented tomatoes. Research method: total lycopene levels were measured using a UV-Vis 472 nm spectrophotometer. Antioxidant levels were measured using the DPPH method (1,1-Diphenyl-2-Picryl Hydrazil). The results showed that the lycopene content of fresh tomatoes was 0.05149mg/100mL while naturally fermented tomatoes were 0.1254 mg/100mL. Antioxidant levels in fresh tomatoes were based on the IC<sub>50</sub> value, which was 57.93 mg/L, while the IC<sub>50</sub> for fermented tomatoes was 45.82 mg. /L. The conclusion of this study was the levels of lycopene in naturally fermented tomatoes were higher and the levels of antioxidants in naturally fermented tomatoes were higher than in fresh tomatoes.</p> Anggraeni In Oktavia Bella Septiana Adinda Sari Vellanie Vira Savitrie Copyright (c) 2022 Jurnal Pangan dan Agroindustri http://creativecommons.org/licenses/by-sa/4.0 2022-05-09 2022-05-09 10 2 10.21776/ub.jpa.2022.010.02.5 KARAKTERISTIK NUGGET JAMUR TIRAM PUTIH DENGAN VARIASI RASIO SERA MOCAF DAN TAPIOKA https://jpa.ub.ac.id/index.php/jpa/article/view/869 <p>Nugget merupakan produk olahan berbahan daging hewani yang dapat diubah menjadi olahan berbasis nabati dengan bahan utama jamur tiram (kandungan protein 10.50–30.40%). Kekurangan dari jamur tiram ketika digunakan sebagai bahan baku utama berupa kelebihan kadar air (86.00–87.50%) yang dapat diatasi menggunakan campuran sera mocaf (bahan tidak lolos ayakan 100 mesh dari produksi MOCAF) dan tapioka. Rancangan Acak Lengkap (RAL) dengan satu faktor berupa formulasi sera mocaf : tapioka, digunakan dalam penelitian ini untuk variasi sampel sebanyak 5 jenis dengan 3x pengulangan. Variasi sera mocaf banding tapioka diketahui memberikan pengaruh yang signifikan (ANOVA 95%) terhadap nilai tekstur (6.27-864 g/mm), kadar air (52.70-54.47%), kadar protein (3.66-5.96%), dan kadar serat kasar (1.14-6.02%). Peninjauan dari segi penerimaan konsumen/organoleptik berada pada rentang skala netral sampai suka. Nugget jamur dengan variasi penambahan 75% sera mocaf dan 25% tapioka menjadi sampel dengan formulasi terbaik yang paling disukai secara keseluruhan oleh konsumen.</p> Ni Ketut Leseni Nugraha Yuwana Copyright (c) 2022 Jurnal Pangan dan Agroindustri http://creativecommons.org/licenses/by-sa/4.0 2022-05-09 2022-05-09 10 2 10.21776/ub.jpa.2022.010.02.6 PENYUSUNAN TINDAKAN PERBAIKAN PADA PROSES PENGENDALIAN CACAT PRODUK ROTI MANIS DI FLORINA BAKERY, KABUPATEN PASER, KALIMANTAN TIMUR https://jpa.ub.ac.id/index.php/jpa/article/view/888 <p>Florina Bakery merupakan produsen roti berskala UMKM yang berlokasi di Kabupaten Paser, Provinsi Kalimantan Timur. Florina Bakery berkomitmen memenuhi permintaan pasar yang bertumbuh dengan roti yang bermutu. Penelitian ini ditujukan untuk membantu menganalisis produk cacat yang terjadi pada produksi roti manis di Florina Bakery. Analisis produk cacat menggunakan metode <em>statistical quality control</em>, meliputi: pendataan dengan check sheet, pembuatan diagram Pareto, pembuatan peta kendali, analisis diagram sebab-akibat, dan perencanaan tindakan perbaikan. Pengamatan pendahuluan menemukan terbentuknya produk cacat berupa: kulit terkelupas, isian keluar, penyok, dan bentuk tidak sesuai model. Diagram Pareto dan peta kendali menunjukkan: (1) besar potensial masalah cacat kulit terkelupas (65.36%), cacat isian keluar (22.96%), cacat bentuk (6.24%), dan cacat penyok (5.44%); (2) dan proses produksi roti manis belum terkendali. Rancangan tindakan perbaikan kualitas untuk Florina Bakery berdasarkan diagram sebab akibat, yaitu: peningkatan keterampilan pegawai dalam memproduksi roti, pembuatan SOP, dan menunjuk pengawas untuk mengontrol kegiatan produksi.</p> Ivan Musanta Jaya Mahar Maligan Copyright (c) 2022 http://creativecommons.org/licenses/by-sa/4.0 2022-05-09 2022-05-09 10 2 10.21776/ub.jpa.2022.010.02.7