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Pengaruh konsentrasi sari jeruk nipis (citrus aurantifolia) dan sari tebu (saccharum officinarum) terhadap ph, antioksidan, dan organoleptik seduhan bunga telang (Clitoria ternatea) Deny Utomo; Mohammad Nurul Abidin

Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v15i1.5003

Telang flower (Clitoria ternatea) is an antioxidant-rich flower that often grows in yards, forests, or even outside gardens. Butterfly pea flowers are rich in antioxidants and are better known as medicinal plants. This study aims to determine the effect of the concentration of lime juice and sugar cane juice. The research method used a factorial Randomized Block Design (RBD) with 2 treatment factors, namely the concentration of lime juice (1.5%, 2% and 2.5%) and sugarcane juice (60%, 65% and 70%). The variables studied included chemical parameters (pH value and antioxidant activity) and sensory parameters (taste, aroma and color). Data analysis for chemical parameters was analyzed using ANOVA statistics, followed by the Tukey test, while sensory parameters used the Friedman method. The best chemical and sensory analysis treatment uses the De Garmo Effectiveness Index method. The best treatment was combination 9, namely J3T3 (concentration of 2.5% lime juice and 70% of sugarcane juice) with chemical and organoleptic parameters including pH 3.53%, antioxidant activity 98.06 mg/ml, taste 3.84 (very like), aroma 2.80 (like), and color 2.16 (like).

Efeketivitas pembuatan bioetanol sebagai sumber green energy dari buah mangga klonal 21 (Mangifera indica) dengan pengaruh lama fermentasi dan massa ragi Deny Utomo; Rendika Octa Pratama

Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v15i2.5408

Mango fruit is a horticultural commodity in Pasuruan district which has various types and varieties that are abundant, but this fruit is rarely processed into an innovation. Mango fruit can be made into bioethanol, so it will be a useful renewable energy. Indonesia has great potential to develop green energy because of the abundance of natural resources that can be utilized. This study aims to determine the effect and optimal proportion of bioethanol to the mass of yeast and the length of time fermemtasi. The research method used a factorial Randomized Block Design with 3 treatment factors, namely yeast mass (1%, 3%, 5%) and factor 2 fermentation time (48 hours and 96 hours). The factors and treatments were 6 treatment combinations, each treatment was carried out 3 times. The variables studied included chemical parameters (ethanol content value, sugar content value, pH value and water content) and visual combustion parameters. Data analysis for chemical parameters was analyzed using ANOVA statistics, followed by Fisher's test. The best treatment of chemical analysis using the De Garmo Effectiveness Index method. The best treatment was found in the treatment combination R3T2 (5% yeast mass and fermentation time 96 hours) with chemical parameters including ethanol content of 50%, sugar content of 17%, pH 4.3 and moisture content of 0.98%.

Pengaruh subtitusi tepung pisang raja sereh (Musa paradisiaca L) dan tepung terigu terhadap karakteristik fisikokimia dan organoleptik cookies utomo, Deny; Maulana, Irfan; Titi Palupi, Hapsari

Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v16i1.6087

Cookies is one of the popular bakery products in all circles, made from flour but does not require unleavened products through the process of printing and roasting and prioritizing the crispness of its texture with a moisture content that must be less than 5%. Cookies are generally made from wheat flour, flour produced from wheat, dependent on imported wheat needs to be given special attention in efforts to improve alternative food development as a substitution or substitute for flour so as not to always rely on imported flour and be able to utilize local resources. One of the food ingredients that can be used as a substitute for flour is banana flour in making cookies, because the production of bananas is very abundant in Indonesia, but it is still limited in processing. The method used in the research of banana flour and flour cookies is a random design group (shelf) with 5 treatment substitutions and 3 repetitions, so as to get 15 experiments. With the treatment of the ratio of banana flour and flour. Analysis conducted includes physicochemical analysis which includes broken power, water content, ash content, protein content and organoleptic including taste, aroma, color and texture. Statistical analysis was carried out with Analysis of Variance (ANOVA) and Tukey test at a significant level of 95% using Minitab software. The results of the physical research of banana flour cookies and flour produced include broken power analysis ranging from 11.84 - 13.07 N, moisture content 3.11 - 4.14%, ash content 1.18 - 1.77%, levels Protein 10.80% - 12.31%, and organoleptic test of 4.00 - 4.72, aroma 3.24 - 4.12, color 3.32 - 4.20 and texture 3.24 - 4.44. The best research results are found in the treatment of P5 (70% banana flour: 30% flour) with the results of the Physical Test of Texture Analysis (Broken Power) 13.07 N, 3.11% moisture content, ash content 1.77%, protein content 12 , 31%, and organoleptic test of 4.00 (like), aroma 4.12 (like), color 4.20 (like) and texture 4.44 (like).

PEMANFAATAN TEPUNG KACANG MERAH (Phaseolus vulgaris L) DALAM PEMBUATAN SNACK BAR Sidiq; Utomo, Deny
JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG) Vol. 7 No. 02 (2025): Jurnal Teknologi Pangan dan Ilmu Pertanian (JIPANG)
Publisher : Program Studi Teknologi Hasil Pertanian Universitas PGRI Banyuwangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36526/jipang.v7i02.6266

Red beans (Phaseolus vulgaris L) are a local food ingredient rich in nutrients such as protein, fiber, vitamins, and antioxidants. This study aimed to determine the effect of red bean flour utilization on the chemical and organoleptic properties of snack bars, and to identify the most acceptable formulation based on nutrition and sensory quality. The research used a Completely Randomized Design (CRD) with one factor, consisting of three treatments of red bean flour proportions (100%, 75%, 50%) and three replications. Observed parameters included moisture, ash, protein, fat, carbohydrates, and hedonic tests for color, aroma, taste, and texture. The results indicated that different proportions of red bean flour significantly affected all chemical and organoleptic parameters. The best formulation was found in the 50% red bean flour treatment, with moisture content of 20.56%, ash 1.25%, protein 4.06%, fat 9.59%, and carbohydrates 64.54%, along with the highest hedonic scores in taste and texture (score 4, like). It can be concluded that red bean flour has strong potential as an alternative ingredient in developing functional food products in the form of snack bars

FORMULASI PROSES PEMBUATAN SOYGURT DENGAN PENAMBAHAN EKSTRAK BUAH NAGA MERAH (Hylocereus polyrhizus) Carolyne Eka Meylani; Deny Utomo
JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG) Vol. 7 No. 02 (2025): Jurnal Teknologi Pangan dan Ilmu Pertanian (JIPANG)
Publisher : Program Studi Teknologi Hasil Pertanian Universitas PGRI Banyuwangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36526/jipang.v7i02.6267

This study aimed to improve the soyghurt recipe by incorporating red dragon fruit extract (Hylocereus polyrhizus), which is rich in betacyanins, vitamin C, and fiber, to enhance color, aroma, and flavor. The research method used was a Completely Randomized Design (CRD), with varying concentrations of red dragon fruit extract: 10, 20, 30, and 40 parts, replicated three times. Parameters analyzed included ash content, pH, viscosity, total soluble solids, lactic acid bacteria count, and organoleptic assessment (color, aroma, texture, and taste). Data analysis was performed using ANOVA and Tukey's test, as well as the Friedman test for organoleptic data. The findings showed that the best treatment was recorded at a concentration of 10% (P1) with a pH of 4.41, a viscosity of 376 cP, an ash content of 1.04%, a total soluble solids of 4.0%, and a lactic acid bacteria count of 7.50 × 10⁸ CFU/mL, which meets the standard probiotic criteria (≥10⁷ CFU/mL). The organoleptic evaluation results showed that the addition of red dragon fruit extract significantly impacted color, aroma, texture, and taste. Treatment P4 (40%) received the highest scores for color (4.44), aroma (4.36), and taste (4.20), while the best texture was achieved by P1 (10%) with a score of 3.96, indicating that higher concentrations can improve color and taste but can decrease viscosity. These findings suggest that incorporating red dragon fruit extract into soyghurt formulation not only enhances its sensory qualities but also maintains its probiotic standards. The 10% concentration is recommended as the optimal formulation for balancing physicochemical stability and consumer preference.

PENGARUH PENAMBAHAN TEPUNG KACANG TANAH (Arachis Hypogaea L.) TERHADAP KUALITAS GIZI DAN ORGANOLEPTIK PADA MOCHI BITES Dwi Cahyani, Windi; Denny Utomo
Jurnal Agritechno Jurnal Agritechno Vol. 18, Nomor 2, Oktober 2025
Publisher : Depertemen Teknologi Pertanian Universitas Hasanuddin

Show Abstract | Download Original | Original Source | Check in Google Scholar

ABSTRAK Mochi bites adalah varian mini dari mochi Jepang yang memiliki tekstur kenyal dan lembut, namun rendah protein. Penelitian ini bertujuan untuk meningkatkan nilai gizi mochi bites dengan menambahkan tepung kacang tanah yang kaya akan protein dan lemak. Penelitian dilakukan dengan menggunakan tepung ketan putih sebagai bahan dasar dan variasi penambahan tepung kacang tanah. Metode yang digunakan adalah Rancangan Acak Kelompok (RAK) dengan dua faktor: formulasi tepung kacang tanah dan lama pengukusan, yang menghasilkan 27 percobaan dengan tiga ulangan. Analisis yang dilakukan meliputi kadar air, kadar abu, kadar protein, kadar lemak, karbohidrat, serta uji organoleptik yang mencakup rasa, aroma, warna, tekstur, dan keseluruhan. Analisis statistik dilakukan menggunakan Analysis of Varians (ANOVA) dan uji Fisher pada taraf signifikan 95% dengan software Minitab. Hasil pengujian perlakuan terbaik diperoleh pada F9T9 (95% tepung ketan : 5% tepung kacang tanah) dengan kadar air 43,44%, kadar abu 0,040%, kadar protein 18,61%, kadar lemak 0,775%, karbohidrat 72,72%, serta nilai organoleptik rasa 3,8 (suka), aroma 3,21 (suka), warna 3,72 (suka), tekstur 4,4 (suka), dan keseluruhan 3,72 (suka).

Karakterisasi senyawa kompleks dengan logam transisi pada mikropartikel bunga cempaka (Magnolia champaca (L.) Baill. Ex Pierre) sebagai kandidat potensial nutrasetikal: Characterization of complex compounds with transition metals on microparticles of cempaka flowers (Magnolia champaca (L.) Baill. Ex Pierre) as a potential nutraceutical candidate Maghfiroh, Khoirin; Utomo, Deny
TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Vol 14 No 2 (2023)
Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v14i2.4325

The components of complex compounds containing transition metals play a significant role in regulating the nutraceutical ability for disease prevention and treatment. The bonding of complex molecules with transition metals allows energy to be transferred between complex compounds that enter the body and systems within the body. The aim of this research was to investigate the composition of complex chemical components including transition metals used in the processing of M. champaca flowers for potential nutraceuticals. Transition metal identification (XRF), compound identification (LC-MS), functional group identification (FTIR), crystal character identification (XRD), particle surface morphology identification (SEM), particle size identification (PSA), and identification of physicochemical characters of Niacin complex with transition metals (SwissADME) are among the stages of the study. The results showed that the highest type of transition metal was Fe, containing to 0.42%, Niacin group compounds identified were Nicotinic acid and Nicotinamide, in the region 505 - 405 cm-1, there is a transition metal bond with a Fe (Fe - O) functional group, solid particles in M. champaca microparticles were amorphous, peak peaks at an angle of 2Éµ 19,83Â°, Particle morphology is similar to powder on its surface, particles measuring 208.20 Âµm. The physicochemical properties of the Niacin complex with transition metals demonstrate that niacin group chemicals have different effects on nicotinic acid and nicotinamide. These complex chemicals are generally easily absorbed by body systems. Since the synthesis of niacin complexes with transition metals has improved physicochemical properties, it could be employed as a possible nutraceutical candidate.

Pengaruh konsentrasi sari jeruk nipis (citrus aurantifolia) dan sari tebu (saccharum officinarum) terhadap ph, antioksidan, dan organoleptik seduhan bunga telang (Clitoria ternatea): Effect of lime (citrus aurantifolia) and sugar cane (saccharum officinarum) concentrations on ph, antioxidants, and organoleptik of telang flower (clitoria ternatea) Utomo, Deny; Abidin, Mohammad Nurul
TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Vol 15 No 1 (2024)
Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v15i1.5003

Telang flower (Clitoria ternatea) is an antioxidant-rich flower that often grows in yards, forests, or even outside gardens. Butterfly pea flowers are rich in antioxidants and are better known as medicinal plants. This study aims to determine the effect of the concentration of lime juice and sugar cane juice. The research method used a factorial Randomized Block Design (RBD) with 2 treatment factors, namely the concentration of lime juice (1.5%, 2% and 2.5%) and sugarcane juice (60%, 65% and 70%). The variables studied included chemical parameters (pH value and antioxidant activity) and sensory parameters (taste, aroma and color). Data analysis for chemical parameters was analyzed using ANOVA statistics, followed by the Tukey test, while sensory parameters used the Friedman method. The best chemical and sensory analysis treatment uses the De Garmo Effectiveness Index method. The best treatment was combination 9, namely J3T3 (concentration of 2.5% lime juice and 70% of sugarcane juice) with chemical and organoleptic parameters including pH 3.53%, antioxidant activity 98.06 mg/ml, taste 3.84 (very like), aroma 2.80 (like), and color 2.16 (like).

Efeketivitas pembuatan bioetanol sebagai sumber green energy dari buah mangga klonal 21 (Mangifera indica) dengan pengaruh lama fermentasi dan massa ragi: Effectiveness of making bioethanol as a source of green energy from clonal mango fruit 21 (Mangifera indica L.) with the effect of fermentation time and yeast mass Deny Utomo; Rendika Octa Pratama
TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Vol 15 No 2 (2024)
Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v15i2.5408

Mango fruit is a horticultural commodity in Pasuruan district which has various types and varieties that are abundant, but this fruit is rarely processed into an innovation. Mango fruit can be made into bioethanol, so it will be a useful renewable energy. Indonesia has great potential to develop green energy because of the abundance of natural resources that can be utilized. This study aims to determine the effect and optimal proportion of bioethanol to the mass of yeast and the length of time fermemtasi. The research method used a factorial Randomized Block Design with 3 treatment factors, namely yeast mass (1%, 3%, 5%) and factor 2 fermentation time (48 hours and 96 hours). The factors and treatments were 6 treatment combinations, each treatment was carried out 3 times. The variables studied included chemical parameters (ethanol content value, sugar content value, pH value and water content) and visual combustion parameters. Data analysis for chemical parameters was analyzed using ANOVA statistics, followed by Fisher's test. The best treatment of chemical analysis using the De Garmo Effectiveness Index method. The best treatment was found in the treatment combination R3T2 (5% yeast mass and fermentation time 96 hours) with chemical parameters including ethanol content of 50%, sugar content of 17%, pH 4.3 and moisture content of 0.98%.

The Potential Of Instant Red Bean Porridge Phaseolus vulgaris L For MP-ASI Companion To Baby Growth Rini Utami, Cahyaning; Zakiyah Darojah, Maftuhatuz; Utomo, Deny
Journal Research of Social Science, Economics, and Management Vol. 4 No. 5 (2024): Journal Research of Social Science, Economics, and Management
Publisher : Publikasi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59141/jrssem.v4i5.731

Phaseolus vulgaris L. are one of the plant-based food sources rich in nutrients and protein. Red beans contain protein (23.1%), carbohydrates (59.5%), calcium, phosphorus, iron, vitamin A, vitamin B1, and bioactive components such as flavonoids and phytosterols. Instant porridge is a complementary food for breastfeeding infants (known as MP-ASI) that is essential to meet the nutritional needs of babies during their growth phase. Red beans have the potential to be used as a raw material for making instant porridge as a complementary food for breastfeeding. Consuming red beans raw is not advisable, as they still contain several anti-nutritional compounds such as phytic acid, hemagglutinin, antitrypsin, and goitrogens that can hinder the digestion nutritional components. Therefore, a cooking process necessary to eliminate these anti-nutritional compounds, which can include soaking, boiling, and mold fermentation. The research design employed in this study is a literature review with a qualitative descriptive approach, utilizing content analysis methodology that references the analyzed journal manuscripts. Secondary data used in this literature review were obtained from previous research studies. The data sources utilized, namely articles and journals, were obtained from Google Scholar. The results of this literature review reveal the nutritional content present in instant red bean porridge and the potential of instant red bean porridge as a complementary food for breastfeeding. The nutritional content found in instant red bean porridge includes carbohydrates (49.95%), protein (18.79%), fiber (16.54%), and fat (1.20%). Furthermore, instant red bean porridge also contains various antioxidants such as flavonoids, tannins, saponins, triterpenoids, and coumarins.

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