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Pro Food
Published by Universitas Mataram
ISSN : 24431095     EISSN : 24433446     DOI : -
Core Subject : Agriculture,
Agriculture, Biological Sciences & Forestry
Pro Food adalah jurnal yang mempublikasikan hasil-hasil penelitian ilmiah di bidang ilmu dan teknologi pangan serta aplikasinya dalam industri pangan. Jurnal Pro Food terbit dua kali dalam setahun, yaitu bulan Mei dan November. The aims of this journal is to provide a venue for academicians, researchers and practitioners for publishing the original research articles.
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Articles 10 Documents
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Search results for , issue "Vol. 10 No. 2 (2024): Pro Food (Jurnal Ilmu dan Teknologi Pangan)" : 10 Documents clear
Karakteristik Fisik, Kimia, dan Daya Terima Kerupuk Karak dengan Penambahan Tepung Beras dan Tepung Tapioka serta Perbedaan Metode Pemasakan Hapsari, Rahma; Supriyanto, Supriyanto; Triwitono, Priyanto
Pro Food Vol. 10 No. 2 (2024): Pro Food (Jurnal Ilmu dan Teknologi Pangan)
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v10i2.364

Abstract

The innovation of making karak crackers can be done by using the one-time cooking method and adding flour as a thickener. This method is more efficient than the usual two-times cooking method. And replace the use of bleng because it can affect the health of the body. The flour used is rice flour and tapioca flour. The purpose of the study was to examine the effect of the ratio of rice flour and tapioca flour addition and the method of making karak crackers on chemical, physical, and sensory properties. A two-factor completely randomized design was used to study the effect of the ratio of rice flour to tapioca flour (0:1; 1:1; 1:2; and 1:0) and the cooking method factor (two-time and one-time cooking method). Karak crackers were tested for chemical characteristics (moisture content and amylose content), physical characteristics (texture hardness, development volume, and brightness), and panelist’s acceptability. The results showed that the ratio of rice flour and tapioca flour in Karak crackers significantly affected amylose content, moisture content, texture hardness, and development volume). Meanwhile, the cooking method significantly influenced moisture content, development volume, and brightness. Panelist acceptability also showed that samples with rice flour and tapioca flour in the ratio of 0:1 and 1:1 in the factor of two-time cooking and samples with a ratio of 1:0 in the factor of one-time cooking were the optimal samples. This was because these samples’ acceptability was not significantly different from the comparison sample.
Perbandingan Komposisi Tepung Ubi Jalar Cilembu (Ipomoea batatas L.) dengan Tepung Terigu Terhadap Kualitas Krekers Harefa, Thessalonika Elberta; Herawati, Maria Marina
Pro Food Vol. 10 No. 2 (2024): Pro Food (Jurnal Ilmu dan Teknologi Pangan)
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v10i2.388

Abstract

Crackers are a type of biscuit whose manufacture requires a fermentation process or not, as well as going through a lamination process to produce a flat shape and when broken the cross-section appears layered. The main ingredient in making crackers is wheat flour. With increasing prices and limitations in importing, local flour is needed which can help reduce the use of wheat flour and one of them is Cilembu sweet potato flour. This study aimed to determine the effect of the composition of Cilembu sweet potato flour (Ipomoea batatas L.) and wheat flour on the quality of crackers produced. The research method used was Randomized Block Design with 5 treatments, namely 100%T (use of 100% wheat flour), 25%U (use of 25% Cilembu sweet potato flour: 75% wheat flour), 50%U (use of 50 % Cilembu sweet potato flour: 50% wheat flour), 75%U (use of 75% Cilembu sweet potato flour: 25% wheat flour) and 100%U (use of 100% Cilembu sweet potato flour). The results showed that the substitution of wheat flour with Cilembu sweet potato flour had no significant effect on ash content, moisture content, carbohydrate content, and fat content. However, it had a significant effect on carotenoid content and protein content. The cracker produced also did not contain E. coli. The benefit of this research is that it can be an innovation and increase the use of local flour.
Pengaruh Durasi Penyimpanan Terhadap Karakteristik Frozen Pulp Kakao Hajizah, Rihul Jannah; Warkoyo, Warkoyo; Siskawardani, Devi Dwi
Pro Food Vol. 10 No. 2 (2024): Pro Food (Jurnal Ilmu dan Teknologi Pangan)
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v10i2.390

Abstract

Cocoa pulp is a substrate rich in albuminoid nutrients which can be used in industrial processes to produce by-products in the form of frozen cocoa pulp. The shelf life must be determined to ensure that frozen cocoa pulp products are high quality. This study aimed to determine the effect of frozen cocoa pulp storage duration on the characteristics of the materials used and to determine the best treatment for the quality of frozen cocoa pulp. The research design used was a Completely Randomized Design with four storage length treatments, namely (0 hours, 2 hours, 4 hours, and 6 hours), with each treatment repeated thrice. Each data obtained was processed using analysis of variance at α = 5%. If it has a significant effect, the data is further tested using the DMRT (Duncan's Multiple Range Test). Parameters observed in cocoa pulp were pH, temperature, color intensity, and organoleptic (aroma, taste, and color). The research results showed that the pH value in cocoa pulp was around 3-3.4 after the sterilization process and it was stated that the acidity level began to change after 4 hours of treatment. The effect of temperature on the sample also affects changes in the shelf life components of cocoa pulp. The color intensity level test on the sample has a relatively darker color after the sterilization process. In the organoleptic test, the highest level of preference was obtained from each treatment's aroma, taste, and color test, namely for a duration of 0-4 hours.
Kajian Mutu Limbah Ampas Tahu Segar dari Sentra Produksi Abian Tubuh Fatimatuzzahrah, Baiq Shofi; Handayani, Baiq Rien; Nazaruddin, Nazaruddin; Bachmida, Elya Antariksana
Pro Food Vol. 10 No. 2 (2024): Pro Food (Jurnal Ilmu dan Teknologi Pangan)
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v10i2.409

Abstract

Tofu dreg, one of the by-products of tofu processing, still has high nutritional content to be used as a food source. Abian Tubuh Village as one of the tofu production centers in Mataram City has approximately 68 units of tofu producers with a considerable volume of tofu dreg. This research aimed to determine the chemical quality, microbial, and sensory by hedonic and scoring test of fresh tofu dreg from the Abian Tubuh production center was processed to make it suitable for use as a food ingredient. The research methods used were descriptive and experimental methods conducted in the laboratory using a one-factor completely randomized design. Data on chemical and organoleptic parameters were analyzed using ANOVA and further tested with Tukey’s HSD Test on the same significance level of 5%. Microbiological parameter data were analyzed with descriptive methods. The results showed that tofu producers in the Abian Tubuh production center produced tofu dregs with pH values, color, and texture significantly different from other samples. In contrast, Aw values, protein content, and aroma were not significantly different between samples. Ampas Tahu Bajang (ATB) produced tofu dregs with the best microbiological quality with total microbial growth of 3.1×105 CFU/g; total mold <1.0×102CFU/g; total coliform <3.0 APM/g and showed good organoleptic quality values both hedonic and scoring. All samples of tofu dregs from Abian Tubuh production centers do not contain harmful chemicals such as formalin and borax, so they are safe to use as food ingredients.
Karakterisasi Profil Sensori Permen Susu Khas Sumbawa dengan Metode Check-All-That Apply dan Ideal Profile Salsabilah, Aziza; Widiyanti, Keisha Zahrani; Mustafa, Iqbal Sakti; Arzani, Lalu Danu Prima
Pro Food Vol. 10 No. 2 (2024): Pro Food (Jurnal Ilmu dan Teknologi Pangan)
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v10i2.415

Abstract

Permen susu merupakan camilan manis pulau Sumbawa yang merupakan salah satu produk ciri khas pulau tersebut. Permen susu sumbawa dibuat dengan bahan dasar gula pasir dan susu sapi maupun kerbau sehingga memilki karakteristik sensori yang khas tergantung dari bahan yang digunakan. Penelitian ini bertujuan untuk menganalisis profil sensori permen susu sumbawa dan mengidentifikasi profil sensori ideal permen susu sumbawa. Metode yang digunakan pada penelitian ini adalah Check-All-That-Apply dan Ideal Profile Method yang diujikan pada empat produk permen susu sumbawa. Berdasarkan hasil pengujian profil ideal permen susu sumbawa adalah rasa manis gula aren, rasa karamel, rasa susu dan tekstur empuk. Tingkat kesukaan panelis sangat dipengaruhi oleh tektur empuk sedangkan aroma dan flavor perengus serta tekstur keras merupakan atribut yang mengurangi tingkat kesukaan panelis terhadap produk permen susu. Terdapat juga tiga atribut yang dinilai harus dimiliki oleh permen susu yaitu rasa susu, aroma susu sapi dan tekstur empuk sedangkan aroma dan flavor perengus merupakan atribut yang tidak diinginkan pada produk permen susu.
Pengaruh Komposisi Tepung Komposit TESOTA (Terigu, Sorgum, Tapioka) dan Konsentrasi Karagenan Terhadap Mutu Roti Tawar Rendah Gluten Aflah, Abid Jalaluddin; Widyastuti, Sri; Amaro, Moegiratul; Rasyda, Riezka Zuhriatika
Pro Food Vol. 10 No. 2 (2024): Pro Food (Jurnal Ilmu dan Teknologi Pangan)
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v10i2.426

Abstract

This study aimed to determine the effect of composite flour composition (wheat, sorghum, and tapioca) and carrageenan concentration on the quality of low-gluten white bread. This study used an experimental method with a two-factor completely randomized design (CRD), namely (1) composite flour composition (wheat:sorghum:tapioca) T1 = 50:25:25, T2 = 40:30:30, and T3 = 30:35:35, and (2) carrageenan concentration of 0.2 and 0.4%. Observation data were analyzed with SPSS software using ANOVA at the 5% significance level. Data that were significantly different were further tested with Honest Significant Difference test at the 5% significance level. The parameters observed included chemical quality (moisture content, ash content, and crude fiber content), physical quality (expandability, elasticity, bread pores, and staling), and organoleptic quality (aroma, taste, texture, crust color, and crumb color). The results showed that the treatment of different flour compositions and carrageenan concentrations had a significant effect on ash content, crude fiber content, expandability, elasticity, bread pores, and staling. However, there was no significant effect on its moisture content and organoleptic quality. To minimize the use of wheat flour, the composition of wheat:sorghum:tapioca flour 40:30:30 and carrageenan concentration 0.4% is the recommended treatment, with 24.35% moisture content (met the SNI requirements), 1.49% ash content, 4.08% crude fiber content, 68.69% expandability, 82.55% elasticity, pore size tends to be uniform between 12.08-19.11µm, staling time on the third day, and preferred by panelists because the texture is rather soft, the color of the crust is yellowish brown, and the color of the crumb is yellowish white.
Karakteristik Tepung Jewawut yang Difermentasi dengan Bimo CF pada Lama Fermentasi yang Berbeda Cicilia, Siska; Basuki, Eko; Alamsyah, Ahmad; Yasa, I Wayan Sweca; Unsunnidhal, Lalu; Jannah, Nuzuliya Miftahul
Pro Food Vol. 10 No. 2 (2024): Pro Food (Jurnal Ilmu dan Teknologi Pangan)
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v10i2.468

Abstract

Millet is a cereal with high nutritional content and has the potential to be a substitute for wheat. This research aimed to determine the characteristics of millet flour fermented by Bimo CF at different fermentation times.  This research was conducted using a completely randomized design with one factor (fermentation time). It consisted of P1 (0 hours), P2 (12 hours), P3 (24 hours), P4 (36 hours), and P5 (48 hours). The resulting product of each treatment's water content, ash content, crude protein content, lightness, and yield were analyzed as tested parameters. Observation data were analyzed using ANOVA and further tested using Honest Significant Difference Test at a significance level of 5%. The result showed that fermentation period treatment using Bimo CF starter had a significantly different effect on water, ash, crude protein content, lightness, and yield. The 12-hour fermentation treatment is the recommended treatment to produce fermented millet flour, with a water content of 2.78%, ash content of 2.41%, crude protein content of 7.41%, lightness of 73.11, and yield of 45.5%.
Pendugaan Umur Simpan Kopi Bubuk Robusta Desa Pakuan Menggunakan Model Arrhenius Nofrida, Rini; Zainuri, Zainuri; Utama, Qabul Dinanta; Afriansyah, Dilla; Rahayu, Novia; Anggraini, Ines Marisya Dwi; Pertiwi, Made Gendis Putri
Pro Food Vol. 10 No. 2 (2024): Pro Food (Jurnal Ilmu dan Teknologi Pangan)
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v10i2.485

Abstract

Nusa Tenggara Barat adalah salah satu wilayah penghasil kopi, terutama kopi robusta. Salah satu sentra produksi kopi di NTB adalah Dusun Kumbi, Desa Pakuan, Kecamatan Narmada, Kabupaten Lombok Barat. Produk kopi bubuk dari Desa Pakuan telah dikemas menggunakan plastik PolyPropylene (PP), namun umur simpan kopi tersebut belum diketahui. Penelitian ini bertujuan untuk memperkirakan umur simpan kopi robusta dari Desa Pakuan serta menentukan suhu penyimpanan optimal agar kopi bubuk robusta memiliki umur simpan lebih panjang. Penentuan umur simpan dilakukan dengan metode Accelerated Shelf-Life Testing (ASLT) menggunakan model Arrhenius. Kopi disimpan pada suhu 20°C, 30°C, dan 40°C dalam kemasan plastik PP selama 5 minggu, dan pengujian kadar air dilakukan setiap minggu. Data kadar air yang diperoleh diolah menggunakan model Arrhenius. Penelitian ini merekomendasikan penyimpanan kopi bubuk pada suhu 20°C dengan kemasan plastik PP untuk masa simpan lebih lama. Berdasarkan estimasi, umur simpan produk kopi bubuk pada suhu 20°C dalam kemasan plastik PP adalah 89,88 minggu atau 1 Tahun 8 Bulan.
arakteristik Kimia, Fisik, dan Organoleptik Kue Kembang Goyang Tersubstitusi Tepung Sorgum dan Mocaf Alamsyah, Ahmad; Ayudistira, Saufika; Saloko, Satrijo; Rasyda, Riezka Zuhriatika
Pro Food Vol. 10 No. 2 (2024): Pro Food (Jurnal Ilmu dan Teknologi Pangan)
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v10i2.486

Abstract

Kembang goyang merupakan kue kering berbentuk kembang khas Betawi yang terbuat dari tepung beras dan tepung terigu. Tepung terigu mengandung gluten yang dihindari oleh penyandang celiac disease. Makanan bebas gluten juga cenderung lebih dipilih karena lebih sehat dan bergizi. Penggunaan tepung terigu di kue kembang goyang diharapkan dapat diminimalisir dengan tepung sorgum dan mocaf. Penelitian ini bertujuan untuk mengetahui pengaruh substitusi tepung sorgum dan mocaf terhadap karakteristik kimia, fisik, dan organoleptik kue kembang goyang. Metode penelitian yang digunakan yaitu Rancangan Acak Lengkap satu faktor (rasio tepung sorgum dan mocaf), terdiri atas 5 taraf perlakuan (16:4, 12:8, 8:12, 4:16, 0:20) dengan 3 ulangan. Data dianalisis dengan software Co-Stat menggunakan uji ANOVA dan uji Beda Nyata Jujur pada taraf nyata 5%. Hasil penelitian menunjukkan bahwa substitusi tepung terigu dengan tepung sorgum dan dan mocaf secara signifikan mempengaruhi kadar air, kadar abu, kadar protein, nilai L*, nilai °Hue, tekstur dan organoleptik (kecuali aroma) kue kembang goyang. Seiring dengan berkurangnya konsentrasi tepung sorgum maka akan menurunkan kadar air, kadar protein, nilai °Hue, namun meningkatkan kadar abu, nilai L*, tekstur, dan organoleptik (kecuali skoring aroma dan skoring rasa). Untuk menghasilkan kue kembang goyang bebas gluten yang masih dapat diterima panelis, disarankan menggunakan tepung sorgum 8% dan mocaf 12%, dengan karakteristik kadar air 3,99%, kadar abu 0,33%; kadar protein 3,94%, nilai L* 52,22, nilai °Hue 140,51, tekstur 10,50 N, berwarna coklat kehijauan, renyah, serta agak beraroma dan agak berasa sorgum.
Rancangan Indikator Kesegaran Buah Pisang Ambon Lumut (Musa paradisiaca var. Sapientum) Berbasis Bromofenol Biru dan Metil Merah Wardatullatifah, Ince Siti; Ayu, Hanifah; Muttalib, Surya Abdul; Fuadi, Mi’raj; Santoso, Dwi; Fatima, Siti; Kusmiah, Nurhaya; Amalia, Anugerah Fitri
Pro Food Vol. 10 No. 2 (2024): Pro Food (Jurnal Ilmu dan Teknologi Pangan)
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v10i2.487

Abstract

Buah pisang ambon lumut merupakan salah satu buah klimaterik yang umumnya dipanen ketika masih mentah dari pohonnya untuk bisa dijual. Perkiraan kematangan buah pisang ambon lumut masih mengalami kesulitan sebab warna kulit buah tidak berubah saat mentah ataupun matang, sehingga pembeli harus mengecek tanda-tanda kematangan dari buah dengan cara menekan buah yang dapat menimbulkan memar dan mempengaruhi perubahan mutu buah tersebut. Penelitian ini bertujuan merancang pendeteksi tingkat kesegaran buah pisang ambon lumut berbasis indikator bromofenol biru dan metil merah yang mampu menyerap senyawa bromin penyebab kebusukan. Metode penelitian ini menggunakan Rancangan Acak Lengkap dengan dua faktor penelitian. Faktor pertama yaitu komposisi dan perbandingan metil merah dan bromofenol biru dengan empat taraf perlakuan (BM3 = 3 larutan A:1 larutan B, BM5 = 5 larutan A:1 larutan B, BM = 100% larutan A, dan BB = 100% larutan B). Larutan A yaitu 50% metil merah dan 50% bromofenol biru, sedangkan larutan B yaitu 100% bromofenol biru. Faktor kedua yaitu konsentrasi pelarut etanol dengan dua taraf perlakuan (pengenceran 50 ml dan 100 ml). Data penelitian dianalisis menggunakan software SPSS dengan ANOVA pada taraf nyata 5% dan diuji lanjut dengan uji Beda Nyata Jujur pada taraf nyata yang sama. Perlakuan BM5 memberikan data total perubahan warna tertinggi yang mengindikasikan perubahan warna yang terlihat signifikan, yaitu warna ungu–kuning untuk kondisi matang–busuk. Pengembangan indikator kesegaran ini diharapkan dapat menjadi label pintar pendeteksi bromin pada buah pisang ambon lumut hijau.

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