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All Journal Biofoodtech : Journal of Bioenergy and Food Technology
Reza Widyasaputra
Program Studi Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian INSTIPER Yogyakarta
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering

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Formulasi Bubur Instan Ubi Jalar Kuning (Ipomea batatas L.) Kaya Serat dengan Kombinasi Biji Kecipir (Psophocarpus tetra gonolobus) sebagai Sumber Protein Jennifer Capriati Saragih; Reza Widyasaputra; Ida Bagus Banyuro Partha
BIOFOODTECH : Journal of Bioenergy and Food Technology Vol. 3 No. 1 (2024): JUNI
Publisher : Program Studi Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55180/biofoodtech.v3i1.1217

Abstract

Instant porridge is a product designed to provide convenience and ease of serving. This study aims to determine the characteristics of instant porridge of yellow sweet potato and kecipir seeds as well as the organoleptic most favored by panelists. The experimental design used was a Complete Block Design (RBL) with 2 factors. Factor P was the ratio of yellow sweet potato and kecipir seeds P1 (80%:20%), P2 (70%:30%), P3 (60%:40%)Factor S is the difference in drying temperature, namely S1 (1050C), S2 (1150C), S3 (1250C). In the analysis of water content, the best sample in P3S3 is 3.57%, analysis of ash content of the best sample in P3S3 is 3.55%, analysis of fat content of the best sample in P3S3 is 8.50%, analysis of protein content of the best sample in P3S1 is 14.60%, analysis of carbohydrate content of the best sample is 73.62%, analysis of crude fiber content of the best sample in P1S3 is 4.58. In the rehydration power analysis, the best sample in P1S1 is 3.73 mL/g, the best rehydration time analysis in P1S3 is 9.89 seconds.  
Minuman Teh Celup Cascara dengan Penambahan Cengkeh (Syzygium aromaticum) Hendrawan Saragih; Adi Ruswanto; Reza Widyasaputra
BIOFOODTECH : Journal of Bioenergy and Food Technology Vol. 4 No. 1 (2025): JUNI
Publisher : Program Studi Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55180/biofoodtech.v4i1.1342

Abstract

This study is about cascara tea bag drinks with the addition of cloves (Syzygium aromaticum). This study aims to determine the effect of coffee skin drying time and the percentage of clove addition in making cascara tea bags, as well as to determine the ratio of drying time and percentage of clove addition that produces cascara tea bags preferred by panelists. This study used a Complete Block Design (CRD) with two factors. The first factor (Factor A) is the cascara drying time, which was tested at three different time levels, namely 4 hours (A1), 5 hours (A2), and 6 hours (A3). The second factor (Factor B) is the addition of clove powder with three different levels, namely 20% (B1), 30% (B2), and 40% (B3). The results of this study showed that variations in cascara drying time significantly affected water content, ash content, antioxidant activity, eugenol, taste preference test, color preference test, but did not significantly affect the total phenol analysis, and aroma preference test. However, varying drying time did not significantly affect the total phenol analysis and aroma preference test. Conversely, varying the amount of clove powder added significantly affected water content, total phenols, antioxidant activity, eugenol, and taste and color preferences, but did not significantly affect ash content or aroma preferences. Based on the overall organoleptic preference test, panelists scored between 4.57 and 5.14, with a rating of slightly liked.  
Co-Authors Adi Ruswanto Hendrawan Saragih Ida Bagus Banyuro Partha Jennifer Capriati Saragih