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All Journal Jurnal Mutu Pangan : Indonesian Journal of Food Quality FoodTech: Jurnal Teknologi Pangan
Lucky Hartanti
Program Studi Ilmu dan Teknologi Pangan, Fakultas Pertanian, Universitas Tanjungpura, Pontianak
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Immunology & microbiology Public Health

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Formulasi Blondo Minyak Kelapa dan Tepung Mocaf pada Pembuatan Cake Iasha Ramadhani; Sulvi Purwayantie; Lucky Hartanti
FoodTech: Jurnal Teknologi Pangan Vol 4, No 2 (2021): October
Publisher : Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/jft.v4i2.56922

Abstract

Cake merupakan salah satu jenis makanan hasil olahan yang berbahan dasar tepung, gula, dan telur. cake mempunyai tekstur empuk, rasa yang enak, manis dan memiliki bau yang khas. Tujuan dari penelitian ini yaitu sebagai pemanfaatan produk samping dari pembuatan minyak kelapa, yang diaplikasikan dalam pembuatan cake, menentukan formulasi terbaik blondo dan tepung mocaf yang digunakan sehingga dapat diterima berdasarkan analisis kimia dan uji hedonik. Berdasarkan hasil penelitian dapat disimpulkan bahwa pemanfaatan blondo dan tepung mocaf dalam pembuatan cake berpengaruh terhadap kadar lemak dan kadar karbohidrat, namun tidak berpengaruh terhadap kadar air, abu, dan protein cake blondo. Perlakuan terbaik diperoleh dari formulasi blondo 150gr dan tepung mocaf 150gr dengan hasil uji proksimat berupa kadar air 23,03%, kadar abu 0,85%, kadar protein 31,23%, kadar lemak 24,64%, dan kadar karbohidrat 20,87%. Karakteristik sensori cake blondo terbaik yaitu rasa 3,80 (cukup suka), aroma 3,30 (cukup suka), tekstur 4,00 (suka), dan warna 3,50 (cukup suka).
Cemaran Mikrobia pada Jajanan Pentol Kuah di Sekitar Universitas Tanjungpura Pontianak Arina Sa’adah; Maherawati Maherawati; Lucky Hartanti; Sri Mulyani
FoodTech: Jurnal Teknologi Pangan Vol 4, No 2 (2021): October
Publisher : Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/jft.v4i2.56924

Abstract

Pentol adalah produk olahan daging yang terbuat dari pati dan campuran rempah. Pentol kuah merupakan jajanan pinggir jalan yang populer karena murah, praktis dan disukai. Penelitian ini bertujuan untuk mengetahui kandungan cemaran mikroba pada jajanan pentol yang dijual disekitar Universitas Tanjungpura. Data yang diperoleh dianalisis secara deskriptif dengan pendekatan kuantitatif. Parameter cemaran mikroba diamati dengan metode TPC (Total Plate Count) dan tingkat cemaran bakteri Escherichia coli sp. Teknik pengambilan sampel menggunakan sampel jenuh. Hasil analisis pentol kuah terhadap total mikroba menunjukan 7 dari 10 sampel (70%) melebihi ambang batas maksimum yang ditetapkan SNI 3818:2014. Hasil analisis cemaran bakteri Escherichia coli sp. menunjukan terdapat 7 dari 10 sampel (70%) melebihi ambang batas maksimum yang ditetapkan SNI 3818:2014.
Preferensi Mahasiswa di Kota Pontianak terhadap Makanan Tradisional Kalimantan Barat dan Perbandingan Komposisi Nutrisinya dengan Pangan Siap Saji Wahdah Wahdah; Lucky Hartanti; Maherawati Maherawati
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 9 No. 2 (2022): Jurnal Mutu Pangan
Publisher : Department of Food Science and Technology (ITP), Faculty of Agricultural Technology, Bogor Agricultural University (IPB) in collaboration with the Indonesian Food and Beverage Association (GAPMMI), the National Agency of Drug and Food Control, and th

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jmpi.2022.9.2.58

Abstract

One aspect of cultural diversity is traditional food. Traditional food serves as a means of expressing thanks, performing cultural rituals, building kinship as well as being a source of nutrition. West Kalimantan is one of the multi-ethnic provinces in Indonesia, hence it offers a wide range of traditional foods. The existence of traditional food is threatened to be shifted or replaced by the presence of ready-to-eat food, which is intensively promoted in various media, with the main target being the young age group. This study aimed to determine student’s preferences in Pontianak towards traditional food in West Kalimantan and compare its nutritional composition with ready-to-eat food. This research was conducted using a survey to 150 respondents using online questionnaire. Data were analyzed by the Chi-Square program. The three types of traditional foods that respondents liked the most were tested for their nutritional composition and compared with the nutritional composition of ready-to-eat foods like chicken nugget, hamburger, and fried chicken. The results showed that students in Pontianak had a high preference (90.7%) for traditional West Kalimantan food. West Kalimantan's most preferred traditional foods were kerupuk basah (n=51), bubur pedas (n=49), and ikan asam pedas (n=25). The results showed a relationship between student preferences for food knowledge, nutritional information, taste, and appearance of traditional West Kalimantan foods. The nutritional composition test showed that, in general, traditional foods have higher water content and lower fat content than ready-to-eat food.
Co-Authors Arina Sa’adah Iasha Ramadhani Maherawati Maherawati Sri Mulyani Sulvi Purwayantie Wahdah Wahdah