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All Journal Jurnal AGROTEKNOLOGI Agrointek Jurnal Agribisnis Indonesia (Journal of Indonesian Agribusiness) Jurnal Keteknikan Pertanian Tropis dan Biosistem Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Jurnal Ilmiah Inovasi J-Dinamika: Jurnal Pengabdian Kepada Masyarakat Jurnal Ilmiah Fillia Cendekia Oryza : Jurnal Pendidikan Biologi Journal of Food Engineering Journal of Food Industrial Technology
Yossi Wibisono
Agricultural Technology, Politeknik Negeri Jember, Jember
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Immunology & microbiology Industrial & Manufacturing Engineering Mechanical Engineering Veterinary Other

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Journal : Journal of Food Engineering

 1 
Kajian Lama Fermentasi Terhadap Kadar Kafein, Etanol dan pH Bubuk Kopi Robusta (Coffea canephora) Argopuro Faith Algar Omega; Yossi Wibisono
JOFE : Journal of Food Engineering Vol. 2 No. 1 (2023): January
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/jofe.v2i1.3743

Abstract

Robusta coffee (Coffea canefora) is a type of coffee that is widely cultivated in Indonesia. Fermentation affects the taste of the coffee that is formed, if it takes too long it will cause a distorted taste because it is over fermented, whereas if it is too fast it will cause a less formed taste. This study aims to determine the levels of caffeine, ethanol and pH of Robusta coffee (Coffea canephora) powder. This research method used a one-factor Completely Randomized Design (CRD) with a long fermentation time with 3 repetitions. This research was conducted at the Jember State Polytechnic Food Analysis Laboratory. The time used in the fermentation process is 7 different times, namely 0, 6, 12, 24, 36, 48, 54 hours with a temperature of 32-35°C. The data obtained will be analyzed descriptively, if there is an influence on the treatment then the Duncan test will be continued. The results of this study showed that the caffeine content produced a very significant difference in the length of time of fermentation with a value range of 1.98% - 3.47%. This shows that the higher the fermentation time, the lower the value of caffeine content. The ethanol content was significantly different in the length of time of fermentation with a value range of 0.2 -0.8 with a level of P<0.01. The results of the tests that have been carried out are classified as unfit for consumption at a fermentation time of 6 hours to 54 hours, it is necessary to carry out a further process to remove the ethanol content in coffee beans. pH test with significantly different results on the length of time of fermentation with a value range of 5.17-5.28. Based on the test results that have been carried out, Argopuro robusta coffee is classified as fit for consumption. Fermentation time affects the levels of caffeine, ethanol and pH in Argopuro Robusta coffee powder.
Kajian Penggunaan Biji Saga Merah (Adenanthera pavonina L.) Terhadap Sifat Kimia dan Organoleptik Sambal Pecel Octavia Diva Syafira; Yossi Wibisono
JOFE : Journal of Food Engineering Vol. 2 No. 3 (2023): July
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/jofe.v2i3.4081

Abstract

Pecel sauce is served as a complementary seasoning, to adding additional flavor. Pecel sauce is made by mixing ground peanuts, palm sugar, garlic, chilies, lime leaves, aromatic ginger. In this study, peanuts were substituted and replaced with red saga seeds, so the pecel sauce was not prone to rancidity. The purpose of this study was to determine the effect of red saga seeds on fat content, protein content, and organoleptic of pecel chili. The use of red saga seeds is as much as 0% (Fa), 25% (Fb), 50% (Fc), 75% (Fd), and 100% (Fe). The results of this study are the increasing use of red saga seeds, the lower the fat content, the higher the protein content, and the lower the preference level.
Pengaruh Konsentrasi Tepung Sorgum dan Tepung Daun Katuk Terhadap Sifat Sifat Fisik, Kimia dan Hedonik Cookies Siti Lestari; Yossi Wibisono
JOFE : Journal of Food Engineering Vol. 2 No. 4 (2023): October
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/jofe.v2i4.4332

Abstract

Cookies are a type of dry cake that is similar to biscuits and is popular in Indonesia. This research aims to determine the effect of the concentration of sorghum flour and katuk leaf flour on the physical, chemical and hedonic properties of cookies and determine the product with the best treatment. This research used a Randomized Block Design with 5 treatments adding katuk leaf flour (0%, 5%, 10%, !5% and 20%) and 3 replications. The research results showed that the concentration of sorghum flour and katuk leaf flour had a significant effect on the hedonic test and the hedonic quality of color, taste and aroma, as well as on the color test results (L, a, b). However, it had no real effect on water content, carbohydrates, protein, texture as well as hedonic tests and hedonic quality of texture. Treatment P1, namely adding 5% katuk leaf flour to the cookies, gave the best results from the hedonic test and hedonic quality and color (L, a, b).
Co-Authors Adhima Adhamatika Adi Sucipto Agung Wahyono Anang Supriadi Saleh Anang Supriadi Saleh Anissa`u Choirun Anna Mardiana Handayani Atik Dwi Wijayanti Brilliantina, Aulia Dimas Triardianto Dimas Triardianto Elly Kurniawati Elok Kurnia Novita Sari Faith Algar Omega Findi Citra Kusumasari Hazhyia Alifa Qoshdina Irham Fidaruzziar Muhammad Ardiyansyah Nanang Dwi Wahyono Nanang Dwi Wahyono Nisa Budi Arifiana Niswatin Hasanah Nurwahyuningsih Nurwahyuningsih Octavia Diva Syafira Oryza Ardhiarisca Prayitno Prayitno Putu Tessa Fadhila Rachmat Fitranto Resti Pranata Putri Rika Ulfatimah Saiful Anwar Silvia Oktavia Nur Yudiastuti Siti Lestari Suparto Suparto Titik Budiati Wahyu Suryaningsih Wiwik Handayani Yesi Indah Dwi Kusuma Hariyanti Zaenal Abidin