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INDONESIA
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.
Arjuna Subject : -
Articles 190 Documents
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Optimasi lama fermentasi biji kakao (Theobroma cacao L.) terhadap kualitas coklat batang Oessoe, Yoakhim Y. E.; Lamaega, Jolanda Ch. E.; Lagombi, Christin L.; Umboh, Riel J. J.
Pro Food Vol. 11 No. 1 (2025): 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

Abstract

Fermentation is a critical stage in post-harvest processing of cocoa beans that affects the formation of precursors of the aroma and distinctive taste of chocolate. Fermentation of cocoa beans that is too fast causes the color of the cocoa to still be purple, does not have a distinctive aroma and is dominated by bitter and sour taste, while too long causes rancidity and an astringent aroma. This study aims to identify the best fermentation time to produce chocolate bars that are preferred by consumers, by analyzing the effect of variations in fermentation time on sensory characteristics (color, aroma, taste, and texture) and fat content of chocolate bars. This study used a Completely Randomized Design (CRD) with four fermentation time treatments (4,5,6, and 7 days), three replications, and post-hoc analysis of the Least Significant Difference (LSD). The results of this study indicate that the fermentation time can increase fat content with values ranging from 42.33% (A1) to 58.66% (A4). Sensory evaluation conducted by preference test showed a preference level of “rather like” to “like” in all treatments, with an average color ranging from 5.46-5.70, aroma ranging from 5.13-5.70, taste ranging from 4.50-5.73, and texture ranging from 5.40-5.56. Specifically, extended fermentation time can reduce the bitter taste, resulting in a more preferred chocolate bar. This study concluded that a fermentation time of 6 days is the optimal fermentation time to produce chocolate bars with high fat content and the most preferred color, aroma, taste, and texture characteristics.
Evaluasi Karakteristik Fisik dan Kimia Produk Bubuk Kakao di Indonesia Dewi Amrih; Syarifah, Atika Nur; Sutakwa, Adi; L, Mariani
Pro Food Vol. 11 No. 2 (2025): 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.v11i2.427

Abstract

Cocoa (Theobroma cacao L.) is a plant that produces the main raw material for the chocolate industry. Cocoa plants are spread throughout tropical countries in the world, such as Indonesia, South America, and Africa. Cocoa beans can be turned into a range of processed chocolate goods, such as chocolate bars and cocoa powder, to raise their economic value. The characteristics of cocoa in each region have different characteristics depending on the factors of the planting process in the region and the processing process. This study will compare the characteristics of cocoa powder from various regions in Indonesia such as Yogyakarta, Jember, Lampung, Aceh, Kendari, and Jayapura. Moisture content of cocoa powder ranges 4.23-11,86, ash content ranges 4,06-10,58, protein content ranges 16,10-24,99, fat content ranges 11,75-40,37, and carbohydrate content by difference ranges 34,83-48,24. The physical analysis in this study includes fineness analysis with a range of 99.27%-99.70 %, color test using the Hunter Method with L value ranging from 29.79 to 42.05, a* value ranging from 17.65 to 24.71, b* value ranging from 18.75 to 26.29, and pH analysis with a range of 5.74-6.93. In conclusion, there are differences in the characteristics of cocoa powder between regions in Indonesia. The differences in environmental factors and processing processes in each area make cocoa powder's nutritional content and physical properties different.
Kualitas Pancake Substitusi Tepung Labu Kuning (Cucurbita moschata) dan Tepung Pisang Kepok Putih (Musa paradisiaca formatypica) Putri, Agatha Dewinta Anesthi; Pranata, Franciscus Sinung; Swasti, Yuliana Reni
Pro Food Vol. 11 No. 2 (2025): 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.v11i2.498

Abstract

Pancake merupakan kue pipih berbentuk bundar yang terbentuk dari campuran terigu, telur, air gula dan baking powder yang biasa disantap sebagai makanan selingan. Pancake dalam penelitian ini dibuat dari substitusi tepung labu kuning dan tepung pisang kepok putih sebagai upaya untuk mengurangi penggunaan tepung terigu di Indonesia dan bertujuan untuk meningkatkan kandungan serat pada pancake. Nutrisi dari pancake yang dihasilkan juga lebih tinggi dibandingkan dengan pancake 100% terigu pada umumnya sehingga memiliki nilai tambah yang baik. Penelitian ini menggunakan Rancangan Acak Lengkap dengan tiga kali pengulangan pada setiap perlakuan: 0:0 (K), 30:10 (A), 20:20 (B), dan 10:30 (C). Hasil penelitian menunjukkan bahwa pancake yang substitusi tepung labu kuning dan tepung pisang kepok putih mengandung kadar air  25,63-32,23%, kadar abu 1,29-1,73%, kadar protein 7,95-9,46%, kadar lemak 1,73-2,87%, kadar karbohidrat 56,05-62,73%, kadar serat tidak larut 2,03-8,03%, kadar serat larut 3,36-12,01%, kekerasan 2,68-5,34 N, daya kembang 145,24-168,25%, warna yellowish orange dengan rata-rata skor L: 49,17; a: 13,1; b: 28,73; angka lempeng total 30,33-204,67 CFU/g, dan angka kapang khamir 0 CFU/g. Substitusi tepung labu kuning dan tepung pisang kepok putih pada pancake berpengaruh nyata pada kadar air, kadar protein, kadar lemak, kadar karbohidrat, kadar serat tidak larut, dan kadar serat larut. Pancake yang disubstitusi dengan 10% tepung labu kuning dan 30% tepung pisang kepok putih menghasilkan kualitas yang terbaik dari seluruh perlakuan.
Deteksi Salmonella typhi Berbasis Metode PCR pada Terasi Kering Padat Blok Produksi UMKM di Kabupaten Lombok Timur Ariyana, Mutia Devi; Unsunnidhal, Lalu; Perdhana, Firman Fajar; Febriandito, Muhammad ‘Aidil; Handayani, Baiq Rien; Zuhdia, Lulu Diani
Pro Food Vol. 11 No. 2 (2025): 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.v11i2.508

Abstract

Shrimp paste is a fermented shrimp product that is at risk of being contaminated by pathogenic microorganisms, thus potentially causing foodborne diseases. The method for detecting pathogenic microorganisms that has proven to have high specificity and sensitivity in directly detecting the presence of pathogenic bacteria in food samples is the DNA detection method using Polymerase Chain Reaction (PCR). This research aims to detect the presence of pathogenic bacteria, specifically Salmonella typhi, in shrimp paste products produced by several Small and Medium Enterprises (SMEs) in East Lombok Regency using the PCR method. The research samples used were solid block dried shrimp paste from three SMEs in East Lombok Regency. The research results show that the DNA of Salmonella typhi bacteria was not detected in all tested samples. These results indicate that the shrimp paste from the three SMEs in East Lombok has met one of the microbiological quality requirements for shrimp paste based on SNI 2716:2016, which is the absence of Salmonella contamination.
Preservasi Vitamin C, Kapasitas Antioksidan, dan Sensoris Nanas (Ananas comosus) Segar Potong Proses Minimal menggunakan Blansir Suhu Rendah Rochmah, Alfi Nur; Lazuardi, Earlian Zaka Bintang; Mulyani, Rizka; Adi, Prakoso; Aryani, Yeni; Ngadiarti, Iskari; Alyensi, Fatiyani; Ropitasari, Ropitasari; Abdi, Yenny Febriana Ramadhan; Nadhilah, Dini; Suleman, Dininurilmi Putri; Rizki, Prajwalita Rukmakharisma; Zulfa, Fitriyah
Pro Food Vol. 11 No. 2 (2025): 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.v11i2.526

Abstract

Pineapple (Ananas comosus) is a nutrient-rich tropical fruit known for its high content of vitamin C, bromelain enzyme, and phenolic compounds with antioxidant properties, which are prone to degradation during storage. This study investigated the effect of mild heat blanching (40 °C, 50 °C, and 60 °C) on the physicochemical and sensory qualities of blanching-treated fresh-cut pineapple. The blanching process was applied to improve shelf life while preserving key nutritional attributes, particularly vitamin C content, which is sensitive to thermal degradation. Pineapples were pretreated with 0.15% calcium chloride and subjected to blanching for 5 minutes, vacuum-packed, frozen, thawed, and evaluated for antioxidant activity (DPPH method), vitamin C content (iodometry), total soluble solids (TSS), pH, and sensory attributes (hedonic rating). Researchs result showed that blanching at 60 °C significantly preserved vitamin C (865.33 mg/100g) and antioxidant activity (17.39%) compared to using lower temperatures (40 °C, 50 °C), while maintaining acceptable sensory properties. Although blanching reduced TSS and pH compared to fresh pineapple, the treatment at 60 °C achieved the highest preference scores for color, aroma, taste, and texture. The De Garmo effectiveness index identified 60 °C as the optimal blanching temperature, balancing nutritional preservation and consumer acceptability. These findings suggest that controlled blanching at 60 °C is a viable preservation method for fresh-cut pineapple, extending shelf life while maintaining sensory and functional quality.
Pengaruh Substitusi Air dengan Ekstrak Daun Binahong (Anredera cordifolia) Terhadap Karakteristik Sensori dan Fisikokimia Es Krim Violalita, Fidela; Nasution, Nabilah Savitri; Nirwana, Nila Liling; Yanti, Henny Fitri; Evawati, Evawati; Roza, Irwan
Pro Food Vol. 11 No. 2 (2025): 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.v11i2.532

Abstract

Ice cream is classified as a popular frozen product consisting of a mixture of milk, cream, and various other ingredients. To provide functional value, innovation was achieved by utilizing binahong leaf extract. The high antioxidant and chlorophyll content in binahong leaf extract makes it a potential natural coloring agent for ice cream. This study aimed to analyze the quality of ice cream substituted with binahong (Anredera cordifolia) leaf extract in terms of sensory and physicochemical characteristics. Four substitution treatments of water with binahong leaf extract in ice cream 25%, 50%, 75%, and 100% were analyzed using the hedonic sensory method to determine the best formulation. Analysis of variance (ANOVA) and Duncan's Multiple Range Test (DMRT) at a significance level of 0.05% were used to analyze the data obtained. Sensory analysis results showed that the 75% binahong leaf extract treatment provided the highest level of preference among panelists. The preference scores for the binahong leaf extract ice cream were appearance 4.07 (slightly liked), color 4.20 (slightly liked), aroma 3.70 (slightly liked), taste 4.30 (slightly liked), and texture 4.00 (slightly liked). Physicochemical analysis of the best treatment showed fat content of 5.18%, sugar content of 16.55%, protein content of 3.31%, antioxidant level of 16.93% inhibition, flavonoid content of 11.45 ppm, crude fiber content of 0.0685%, total solids of 34%, and overrun of 89.59%. Based on the standards in SNI 01-3713-1995, the quality of the resulting ice cream met the established requirements.
Identifikasi Potensi Bakteri Asam Laktat dari Dangke Susu Kuda Liar di Nusa Tenggara Barat Sebagai Kandidat Probiotik Lokal Komalasari, Husnita; Anam Afgani, Chairul; Melandani, Astri
Pro Food Vol. 11 No. 2 (2025): 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.v11i2.540

Abstract

Dangke is a traditional food from Enrekang, South Sulawesi, and in the West Nusa Tenggara (NTB) region, dangke is also produced from local food which is wild horse milk. This study aimed to identify and characterize the microbiological profile of dangke of NTB to assess its potential as an indigenous probiotic candidate. The research used an experimental method with a Completely Randomized Design (CRD), considering the area of sample origin as the factor with Tukey's post-hoc test was applied at a 5% significance level. Multivariate Principal Component Analysis (PCA) was conducted using XLSTAT to map the microbiological characteristics. The results showed that sampling areas significantly affected microbiological properties such as total lactic acid bacteria (LAB), growth tolerance to bile salt, NaCl, and pH 2.5, as well as antimicrobial activity against E. coli and S. aureus. PCA revealed that dangke from Bima and Sumbawa had similar characteristics, which differed from those of Lombok and Dompu. These findings indicated that LAB from wild horse milk dangke had potential as indigenous probiotic candidates. In conclusion, this study identified and mapped the regional differences in dangke characteristics and highlighted their probiotic potential.
Karakterisasi Fisikokimia dan Mikrobiologis Terasi dari Nusa Tenggara Barat Naufali, Muhammad Nizhar; Pravitri, Kartika Gemma; Ulpiana, Mia; Hidayatulloh, Arbi
Pro Food Vol. 11 No. 2 (2025): 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.v11i2.563

Abstract

Shrimp anchovy paste is a traditional fermented condiment widely consumed in Asia. Regional variation in raw material selection and processing practice may affect physicochemical composition and microbial ecology, with implications for quality and safety. This study characterized the physicochemical and microbiological properties of shrimp anchovy paste produced in Sumbawa, East Lombok, and Central Lombok. Samples were analysed for proximate composition, texture, colour, amino acid profile, total plate count, lactic acid bacteria enumeration, and cell morphology. Statistical differences were evaluated by one way analysis of variance and Duncan multiple range test using SPSS version 26. Moisture content increased from Sumbawa (37.83%) to East Lombok (43.25%) and Central Lombok (46.17%). Ash content was highest in Sumbawa (28.09%) and lowest in Central Lombok (18.27%). Protein was substantially lower in East Lombok (12.96%) compared with Sumbawa (23.23%) and Central Lombok (23.05%). Fat and instrumental hardness did not differ significantly among regions. Amino acid analysis identified glutamic acid as the dominant free amino acid, most abundant in Central Lombok (25685 ppm) and Sumbawa (23560 ppm). Microbiological profiling indicated the highest total plate count in Sumbawa (2.79 log CFU/mL) and the highest lactic acid bacteria count in East Lombok (2.57 log CFU/mL). Cell morphology revealed Gram negative bacilli in Sumbawa and Gram positive bacilli in East and Central Lombok. Regional differences in raw material ratio, salt application, drying regime, and microbial succession drive variation in composition and microbiology of shrimp anchovy paste.
Karakterisasi Ekstrak Kulit Buah Naga (Hylocereus Sp.) dengan Variasi Konsentrasi Asam Tartarat Sebagai Pewarna Alami Makanan Fernando, Fernando; Talitha, Zada Agna; Kurniawan, Rahmat
Pro Food Vol. 11 No. 2 (2025): 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.v11i2.564

Abstract

Food colorant plays a vital role in the food industry by enhancing visual appeal and shaping consumer perception of product quality. Synthetic food dyes, though commonly used, have been linked to various health concerns such as allergies, hyperactivity in children, and potential carcinogenic risks when consumed above the Acceptable Daily Intake (ADI). Therefore, natural and safe alternatives are needed. This study investigates the potential use of red dragon fruit (Hylocereus sp.) peel extract as a natural food colorant and antioxidant source, using maceration extraction with varying concentrations of tartaric acid (0%, 2%, 4%, 6%, and 8%). Parameters evaluated include physical properties (yield and color intensity), chemical characteristics (pH and total anthocyanins), antioxidant activity, and food processing simulations (thermal stability, pH effects on color, and solvent solubility). The results showed that 4% tartaric acid yielded the highest extraction output, color intensity (absorbance 2.774), highest total anthocyanin, and antioxidant activity (84.06%), with optimal color stability at temperatures up to 40°C and at pH 3. The extract showed excellent solubility in water (97.41%) and 15% ethanol (96.40%), while being insoluble in oil. These results indicate that red dragon fruit peel extract has great potential as a natural dye that not only provides an attractive red color but also functions as a natural antioxidant that is safe and stable under various food processing conditions.
Pengaruh Lama Perkecambahan Terhadap Mutu Tepung Kecambah Kacang Tunggak (Vigna Unguiculata (L.)) Topan, Ali; Pramesti Khan, Hayyu; Rahmawati, Rahmawati; Fajri Romadhan, Muhammad; Hamidatun, Hamidatun
Pro Food Vol. 11 No. 2 (2025): 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.v11i2.566

Abstract

Kacang tunggak (Vigna unguiculata (L.)) merupakan kacang lokal dari provinsi Nusa Tenggara Timur (NTT) yang memiliki berbagai kandungan zat gizi dan senyawa bioaktif seperti polifenol, Asam Gamma-Aminobutirat (GABA), dan antioksidan. Proses perkecambahan merupakan salah satu cara untuk meningkatan zat gizi dan senyawa bioaktif pada kacang-kacangan. Penelitian ini bertujuan untuk menganalisis lama perkecambahan terhadap mutu tepung kecambah kacang tunggak. Metode penelitian yang digunakan yaitu eksperimental dengan variabel waktu perkecambahan yang terdiri dari 5 taraf: 0, 12, 24, 36 dan 48 jam, dengan 3 kali ulangan. Analisis yang dilakukan meliputi uji fisik, uji  proksimat, kandungan GABA, total polifenol, dan aktivitas antioksidan IC50 menggunakan metode 2,2-diphenyl-1-picrylhydrazyl (DPPH) menggunakan metode spektrofotometri UV-Vis. Hasil peneltian menunjukkan bahwa waktu perkecambahan mempengaruhi mutu tepung kacang tunggak yang dihasilkan. Waktu perkecambahan mampu meningkatkan kandungan senyawa bioaktif seperti kandungan GABA, total polifenol, dan aktivitas antioksidan IC50. Waktu perkecambahan terbaik dihasilkan pada perlakuan perkecambahan 24 jam dengan hasil mutu tepung kecambah kacang tunggak selama 24 jam memiliki panjang kecambah 23,41 mm, persentase pertumbuhan 100%, kadar air 9,61 %, kadar abu 4,38 %bk, kadar lemak 1,02 %bk, kadar protein 28,66 %bk, kadar karbohidrat 56,35 %bk, kandungan GABA  106,09 mg/100 g, aktivitas antioksidan IC50 18,96 mg/ml dan total polifenol 17,09 mg GAE/100 g.  Hasil penelitian ini menunjukkan adanya peningkatan senyawa bioaktif pada kacang tunggak akibat proses perkecambahan dan berpotensi sebagai bahan pangan fungsional. Oleh karena itu, peneliti berharap temuan ini dapat menjadi dasar pengembangan produk pangan dengan nilai yang lebih tinggi.

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