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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 195 Documents
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Karakteristik Fisik, Kimia, dan Struktur Mikro Cookies Terigu-Mocaf dengan Penambahan Bubuk Teh Hitam Muhammar Akbar Danardi; Siti Tamaroh Cahyono Murti; Yuli Perwita Sari
Pro Food Vol. 12 No. 1 (2026): 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.v12i1.539

Abstract

Cookies umumnya terbuat dari tepung terigu, namun juga dapat dibuat menggunakan bahan alternatif seperti tepung umbi-umbian, kacang-kacangan, atau buah-buahan. Salah satu alternatif tepung terigu yang menjanjikan adalah mocaf. Bubuk teh hitam kaya akan antioksidan sehingga berpotensi sebagai bahan pembuatan cookies bernutrisi. Penelitian ini bertujuan untuk mengevaluasi pengaruh penambahan bubuk teh hitam dengan kualitas berbeda—Broken Orange Pekoe (BOP), Broken Orange Pekoe Fanning (BOPF), dan Pekoe Fanning (PF)—pada konsentrasi 2%, 4%, dan 6% terhadap sifat fisik, kimia, aktivitas antioksidan, serta mikrostruktur cookies terigu–mocaf. Rancangan percobaan dalam penelitian ini menggunakan Rancangan Acak Lengkap. Cookies diuji kekerasan, tingkat pengembangan, warna (nilai L*, a*, b*), aktivitas antioksidan, serta mikrostrukturnya. Hasil penelitian menunjukkan bahwa kekerasan meningkat seiring dengan penambahan konsentrasi bubuk teh hitam semua kualitas, dengan nilai tertinggi dicapai oleh BOP 6% sebesar 3.871,83 g. Peningkatan konsentrasi teh menurunkan daya kembang cookies pada semua kualitas teh. Penambahan bubuk teh hitam menurunkan nilai L*, a*, b*, sehingga produk menjadi lebih gelap, kurang merah, dan kurang kuning. Cookies terigu-mocaf dengan penambahan 4% PF menghasilkan cookies dengan mikrostruktur kompak dan aktivitas antioksidan tinggi sebesar 28,45% RSA. Dengan demikian, cookies terigu-mocaf dengan penambahan bubuk teh hitam memengaruhi karakteristik fisik dan kimianya serta meningkatkan nilai gizi, sehingga menjadikannya cookies fungsional.
Pengaruh Substitusi Terigu dengan Tepung Talas Kimpul (Xanthosoma sagittifolium) Terhadap Karakteristik Fisikokimia Flakes Kelor Ida Ayu Tisna Wahyuniari; Ni Luh Putu Anggita Suandewi; Magdalena; Anak Agung Istri Sri Wiadnyani; I Wayan Rai Widarta; I Gusti Ayu Krisma Widya Saraswati
Pro Food Vol. 12 No. 1 (2026): 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.v12i1.570

Abstract

Flakes merupakan produk pangan berbentuk tipis dan kering yang umumnya dikonsumsi sebagai sarapan praktis. Perkembangan produk flakes saat ini mulai diarahkan pada pangan fungsional dengan penambahan bahan alami seperti daun kelor (Moringa oleifera) yang kaya antioksidan. Seiring meningkatnya kesadaran akan kesehatan, dibutuhkan inovasi flakes yang rendah gluten atau bebas terigu. Oleh karena itu, pemanfaatan bahan lokal seperti talas kimpul (Xanthosoma sagittifolium) sangat potensial untuk dikembangkan. Talas kimpul mengandung karbohidrat kompleks, serat, dan mineral yang menjadikannya bahan alternatif bernilai gizi tinggi. Tujuan penelitian ini adalah mengetahui pengaruh perbandingan terigu dan tepung talas terhadap karakteristik sensoris dan fisikokimia flakes kelor. Penelitian ini menggunakan Rancangan Acak Lengkap dengan perbandingan terigu dan tepung talas (100%:0%; 75%:25%; 50%:50%; 25%:75%; 0%:100%). Data yang diperoleh dianalisis secara statistik menggunakan T-test dengan bantuan software Minitab 19. Hasil penelitian menunjukkan bahwa perbandingan terigu dan tepung talas (50%:50%) menghasilkan flakes kelor dengan karakteristik terbaik dengan rata-rata nilai kesukaan terhadap warna 4,03 (agak suka), aroma 4,17 (agak suka), rasa 3,83 (netral), tekstur 4,23 (agak suka), dan penerimaan keseluruhan 4,30 (agak suka) dengan nilai kekerasan 9,16 N, ketahanan kerenyahan dalam susu > 10 menit, karakteristik warna L* 60,2; a* 1,8; b* 16,0, serta karakteristik kimia meliputi kadar air 4,22%, kadar abu 4,33%, protein 7,20%, lemak 15,80%, karbohidrat 68,44%, kalori 444,78%, dan aktivitas antioksidan 41,02%. Flakes kelor dengan substitusi tepung talas berpotensi sebagai pangan fungsional yang kaya antioksidan dan rendah gluten.
Pengaruh Kombinasi Mocaf dan Tepung Tempe Sebagai Bahan Pengisi Terhadap Karakteristik Snack Bar Anggur Laut dan Edamame Amalia Wahyuningtyas; Zada Agna Talitha; Retno Dwi Lestari
Pro Food Vol. 12 No. 1 (2026): 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.v12i1.612

Abstract

Snack bars are processed food products characterized by a solid, bar-shaped form, typically made from ingredients such as wheat flour, cereals, dried fruits, nuts, and other food ingredients that are combined using a binding agent. Snack bars have the potential to serve as a snack to prevent stunting due to their complete nutritional content. This study utilizes local food ingredients, namely high-fiber sea grapes and mineral-rich edamame as toppings. Additionally, mocaf and tempeh flour are used as fillers because they are gluten-free and serve as the primary nutritional sources for the snack bars. This study aims to determine the effect of the combination of mocaf and tempeh flour on the hardness, color, iron content, zinc content, crude fiber, and organoleptic characteristics of sea grapes and edamame snack bars. The method used in this study was a Completely Randomized Design (CRD) with five treatment combinations of mocaf and tempeh flour (100:0, 60:40, 50:50, 40:60, 0:100) with two replicates in duplicate. The research data were analyzed using ANOVA, followed by DMRT at a 5% significance level. The results showed that the combination of mocaf and tempeh flour significantly affected color characteristics (L* and a*), iron content, zinc content, crude fiber, color organoleptics, texture, taste, and overall quality, but did not significantly affect hardness, color (b*), and aroma organoleptics in sea grapes and edamame snack bars. Thus, the combination of food ingredients can be used to produce nutritious snack bars with potential to serve as a snack alternative for stunting prevention.
Optimasi dan Evaluasi Mutu Roti Bebas-Gluten dari Tepung Kedelai, Sorgum, dan Kacang Merah dengan Pemanasan Ohmik Menggunakan Response Surface Methodology Jenri Parlinggoman Hutasoit; Yuni Yolanda; Dela Febrianti
Pro Food Vol. 12 No. 1 (2026): 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.v12i1.613

Abstract

Ohmic heating has emerged as an alternative volumetric baking technology capable of improving the quality of gluten-free bread; however, its effectiveness is strongly influenced by the starch and protein composition of the ingredients used. This study aimed to optimize the formulation of gluten-free bread processed by ohmic heating using soybean flour, sorghum flour, and red kidney bean flour as complementary protein–starch sources. A mixture design Response Surface Methodology (RSM) was applied to evaluate the effects of flour proportions on specific volume and proximate composition. Soybean flour (50-80%), sorghum flour (10-30%), and red kidney bean flour (10-20%) were selected as independent variables. The optimal formulation consisted of 71.39% soybean flour, 10.00% sorghum flour, and 18.61% red kidney bean flour, yielding a specific volume of 2.79 ± 0.07 cm³/g and a protein content of 22.68 ± 0.05%. Model validation confirmed no significant differences between predicted and experimental values (p>0.05). The results demonstrate that synergistic interactions between protein-rich and starch-rich flours under ohmic heating significantly enhance bread structure and nutritional quality. This study provides a systematic formulation strategy for developing high-quality gluten-free bread using ohmic heating technology.
Kualitas Mikrobiologi dan Karakteristik Sensori Sambal Petis pada Pedagang Gorengan di Kecamatan Tambaksari, Surabaya, Indonesia Aulia Islamiati Yusuf Pangan; Sri Winarti; Destiana Adinda Putri; Anna Abdilla; Rosyid Wardianto; Maulia Widi
Pro Food Vol. 12 No. 1 (2026): 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.v12i1.639

Abstract

Sambal petis is a traditional Indonesian condiment that is frequently consumed with fried snacks. Nevertheless, the risk of microbial contamination may be elevated by an insufficient level of sanitation during the preparation and handling processes. This study aimed to assess sanitation practices, microbiological quality, and sensory characteristics of sambal petis from 26 fried-snack vendors in Tambaksari, Surabaya, Indonesia. Microbiological quality was assessed based on compliance with applicable microbiological standards, while sensory attributes were analyzed using one-way ANOVA followed by Tukey’s HSD test (p < 0.05). In general, sanitation during processing and equipment was moderate (mean score = 2), while food presentation and vending facilities sanitation were poor (mean score = 3). The total microbial count ranged from 5.17 to 6.25 log CFU/g, exceeding the maximum limit specified in SNI 2718:2013 of 3.69 log cfu/g. Furthermore, E. coli was identified in 50% of the samples, while Salmonella sp. Was identified in 46% of the samples. These results correspond to the observed hygiene behaviors, indicating that microbial contamination may be an implication of inadequate sanitation. Sensory evaluation indicated no significant differences for color, whereas texture and aroma varied significantly among samples. These findings emphasize the importance of effective hygiene, sanitation, and microbiological control measures throughout the food handling chain.

Page 20 of 20 | Total Record : 195

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