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All Journal JURNAL SAINS PERTANIAN EQUATOR ELKHA : Jurnal Teknik Elektro Jurnal Pertanian Agros Jurnal Pengolahan Pangan JURNAL Al-AZHAR INDONESIA SERI SAINS DAN TEKNOLOGI FoodTech: Jurnal Teknologi Pangan Jurnal Bioindustri Journal of Health and Nutrition Research Teknologi dan Industri Pertanian Indonesia Journal of Bioindustry Jurnal Inovasi Pangan dan Gizi
Suko Priyono
Tanjungpura university
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Earth & Planetary Sciences Economics, Econometrics & Finance Electrical & Electronics Engineering Energy Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Medicine & Pharmacology Nursing Public Health

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Formulasi Sukrosa dan Xylitol Pada Permen Jelly Belimbing Wuluh (Averrhoa bilimbi L.) Agusfiansyah, Syarif; Dewi, Yohana Sutiknyawati Kusuma; Priyono, Suko
FoodTech: Jurnal Teknologi Pangan Vol 6, No 2 (2023): October
Publisher : Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/jft.v6i2.74248

Abstract

Permen jelly merupakan permen yang terbuat dari campuran sari buah-buahan, bahan pembentuk gel, atau dengan penambahan agensia flavoring untuk menghasilkan berbagai macam rasa dengan bentuk fisik jernih dan transparan. Buah yang digunakan untuk pembuatan permen jelly yaitu belimbing wuluh yang mengandung asam sitrat. Pemanis yang digunakan yaitu gula Sukrosa dan Xylitol, dalam hal ini dilakukan pengkajian tentang formulasi penambahan gula Sukrosa dan Xylitol dengan konsentrasi beragam untuk mendapatkan permen jelly belimbing wuluh yang berkonsistensi kekenyalan serta mutu yang sesuai SNI (Standar Nasional Indonesia). Penelitian ini menggunakan Rancangan Acak Kelompok dengan 1 faktor perlakuan yaitu konsentrasi gula Sukrosa dan Xylitol terdiri dari 5 taraf perlakuan dan 3 ulangan tiap perlakuan sehingga diperoleh 15 sampel. Hasil penelitian menunjukkan dimana perlakuan terbaik terdapat pada konsentrasi 0% gula Sukrosa + 60% Xylitol dengan hasil uji fisikokimia berupa Kadar Air (19,36%), Kadar Abu (0,43%), dan Tingkat Kekerasan (0,25 kgf). Hasil uji organoleptik terbaik terbaik yaitu tingkat kekerasan/kekenyalan 3,17, Rasa 2,93 (manis) , aroma buah 2,70 (cukup), warna 3,13 (putih), dan kesukaan 3,17 (suka).
The Effect of Wheat Flour With Singapore Banana Flour (Musa Sp) Substitution on The Physicochemical and Organoleptic Characteristics of Cookies Walimah, Walimah; Priyono, Suko; Maherawati, Maherawati
FoodTech: Jurnal Teknologi Pangan Vol 7, No 1 (2024): May
Publisher : Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/jft.v7i1.79430

Abstract

Singapore banana (Musa spp) is the local name for the 40-day banana. Other types of bananas that are similar to Singapore bananas are barlin and berlin bananas. Cookies are a bakery product that is popular in all circles and is widely consumed by the public because it has an attractive taste and shape. The aim of this research is to find out the right formulation to produce Singapore banana flour and wheat flour cookies. The characteristics observed include water content, ash, potassium, vitamin C, color value and organoleptic tests. This research design used the Randomized Block Design (RAK) method which consisted of 6 treatments with the formulation of wheat flour : Singapore banana flour, namely (100% : 0%), (80% : 20%), (60% : 40%), (40% : 60%), (20% : 80%) and (0% : 100%). Data on physicochemical characteristics were analyzed using the ANOVA test at 5% level, if it had an effect, it was continued with the Honestly Significant Difference (BNJ) test at 5% level, while the organoleptic test was analyzed using the Kruskal Wallis method and the effectiveness index test using the De Gharmo method. Based on the research results, it can be concluded that the use of Singapore banana flour as an ingredient for making cookies with a formulation of 60% added wheat flour with 40% Singapore banana flour is the best formulation. The resulting cookies contain water content 6,38%, ash content 2,50%, potassium 512,5 mg/100 g, vitamin C 0,574 mg/100 g, color L* worth 43,13, color a* worth 5,38, color b* is worth 16,2. The best organoleptic tests for cookies were color score 3,87 (somewhat like), aroma score 3,77 (somewhat like), texture score 4 (like) and taste score 4 (like).
Formulation of Dairy-Free Imitation Cream Cheese with Fat Substitute Cocoa Butter Substitute (CBS) Fikri, Ilham; Priyono, Suko; Saputri, Nur Endah; Maulana, Hamzah Akram
FoodTech: Jurnal Teknologi Pangan Vol 8, No 2 (2025): October
Publisher : Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/jft.v8i2.100978

Abstract

Cream cheese is often used as a salad dressing, spread on bread, sauce, and beverage topping. This study aims to find out the appropriate ratio of soy milk curd with CBS for the best physicochemical and sensory dairy-free imitation cream cheese (DFICC). The design of this study used a Group Randomized Design (GRD) with 1 factor, i.e., soy milk curd: CBS ratio mass, consisting of 5 treatment levels. Each treatment was subjected to group replication for a total of 5 replicates, thus obtaining 25 experimental units. The data of observation results obtained will be statistically analyzed by using Analysis of Variance (ANOVA). If the treatment has a real influence, then followed by the Honest Real Difference (HD) test at the 5% level. Sensory analysis will be performed using a scoring descriptive test (Scoring Test), and the data obtained will be analyzed using the Kruskal-Wallis method. Determination of the best treatment using effectiveness index testing. The best chemical and sensory characteristics of dairy free imitation cream cheese were obtained in the formulation of 75g of soy milk curd: 25g of CBS which has a treatment value (NP) of 0.69 with water content of 46.23%, protein content of 4.73%, fat content of 36.46%, pH of 4.17, sensory value, color, sensory value, color 3.00, aroma sensory value 2.83, taste sensory value 2.83, smear power sensory value 3.17 and overall sensory value 3.10.
Substitution of Mocaf Flour (Modified Cassava Flour) on the Physicochemical and Sensory Characteristics of Purple Sweet Potato Steamed Brownies (Ipomoea batatas L.) Tarigas, Darsi Nian; Priyono, Suko; Hartanti, Lucky
FoodTech: Jurnal Teknologi Pangan Vol 8, No 2 (2025): October
Publisher : Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/jft.v8i2.102656

Abstract

Brownies are a type of family cake that is brown in color and does not expand, but has a moist (moist) texture, the top of the brownies has a dry texture, has a sweet taste and a distinctive chocolate aroma. Brownies can be divided into two types, namely steamed brownies and brownies. Mocaf flour has advantages in physiological effects such as preventing colon cancer, has a hypoglycemic effect, but mocaf also has disadvantages, namely its protein content is low and does not have gluten content like wheat flour, purple sweet potato paste was added in this study because the natural color pigments contained in purple sweet potatoes can provide an attractive color to the resulting brownie products. This study is expected to provide information to develop the use of local food ingredients that have not been popular to be developed in order to create product innovation and have economic value. This study used a Randomized Block Design (RAK) consisting of 5 levels of treatment and repeated 5 times, so that 25 experimental units were obtained. The levels of mocaf flour and wheat flour were: 90:10, 70:30, 60:40, 50:50, 40:60. The parameters observed in this study were water content, ash content, fat content, protein content and carbohydrates. The results showed that the best treatment of steamed purple sweet potato brownies based on the effectiveness index was the formulation of 60% mocaf flour to 40% wheat flour which had physicochemical characteristics in the form of water content of 38.81%, ash content of 1.93%, fat content of 9.54%, protein content of 17.30%, carbohydrate content of 32.42%, color 3.70 (like), aroma 3.73 (like), taste 4.20 (prefer), and texture 3.97 (like).
The Effect of Ethrel Solution Concentration on the Degreening Process of Orange (Citrus reticulata) Muharraran, Nazha Duta Ulkitasalka; Raharjo, Dwi; Priyono, Suko
FoodTech: Jurnal Teknologi Pangan Vol 8, No 2 (2025): October
Publisher : Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/jft.v8i2.102646

Abstract

Oranges are among the most widely cultivated fruits in Indonesia. Generally, the skin color of oranges at harvest is still greenish. Most consumers prefer oranges with orange-colored skin as the color indicates full ripeness and a sweet taste. The green color on orange skin can be improved through postharvest treatment known as degreening, using an ethrel solution. The study goal is to determine the optimal concentration of ethrel solution for the degreening process of honey milk oranges. The research employed a Randomized Block Design (RBD) with one factor that is ethrel solution concentration, consisting of six treatments (0, 250, 500, 750, 1000, and 1250 ppm). Each treatment was repeated four times, resulting in 24 sample units. The observed parameters included weight loss, color, total titratable acidity, total soluble solids, vitamin C, and total chlorophyll content. The optimal ethrel solution concentration was determined by using the De Garmo effectiveness index method. The results showed that an ethrel solution concentration of 1250 ppm was the best treatment based on the effectiveness index, with the following characteristics: weight loss of 2.34%, total acidity of 0.71%, total chlorophyll of 1.97 mg/L, total soluble solids of 10.8°Brix, vitamin C content of 213.40 mg, L value of 40.79, a* value of 8.19, and b* value of 48.70.
Co-Authors Agusfiansyah, Syarif Ayudianty, Laras Ayuni, Dwi Dini Ulfa, Dini Dwi Raharjo Fadly, Dzul Fikri, Ilham Florentina, Devi Viola Franelia Angela Laras Gustini, Gustini Juwitaningsih, Dayang Dwi lestari, nensi Lucky Hartanti, Lucky Maherawati Maherawati, Maherawati MAULANA, HAMZAH AKRAM Muhammad Saleh Muharraran, Nazha Duta Ulkitasalka Oke Anandika Lestari Purwayantie, Sulvi Putu Dupa Bandem Rahmadian, Yudi Ramadan, Qhori Rikardo, David Saputri, Nur Endah Sari, Maria Mega Silvia Uslianti Siska Lestari Stephanie, Akuilla Supermanto, Supermanto Tarigas, Darsi Nian Tri Rahayuni Tri Wahyudi Walimah, Walimah Yohana Sutiknyawati Kusuma Dewi Yuli, Yulia Dwi Ningsih ZAHID, KHALIS THIFAL Zakiatulyaqin -