cover
Article Per Year (5 Year)
All
Home Page
OAI Link
Editorial Team
Contact
Reviewer
Google Scholar
Contact Name
Akhmad Mustofa
Contact Email
garadaiva@gmail.com
Phone
+6287712362590
Journal Mail Official
jitipari@unisri.ac.id
Editorial Address
Jl. Sumpah Pemuda No. 18 Joglo Surakarta 57136
Location
Kota surakarta,
Jawa tengah
INDONESIA
JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI)
Published by Universitas Slamet Riyadi
ISSN : 25029347     EISSN : 25794523     DOI : 10.33061/jitipari
Core Subject : Science, Agriculture, Engineering,
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering
JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) is a scientific periodical publication issued by the Faculty of Technology and Food Industry, Slamet Riyadi University, Surakarta. This journal holds the results of food research and also reviews of journals / articles in the food and industry sector. This journal is used to publish research results at the level of students, lecturers, and observers in the food sector.
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Makanan
Articles 280 Documents
 24   25   26   27   28 
Physical properties, antioxidant activity, and preference level of snack bars made from a composite flour of sorghum, mung bean, and purple yam : Sifat fisik, aktivitas antioksidan dan tingkat kesukaan snack bar berbahan baku tepung komposit sorgum, kacang hijau dan uwi ungu Kusumaningrum, Anggitya Elsyafitri; Tamaroh , Siti; Fitri, Ichlasia Ainul
JITIPARI Vol 10 No 1 (2025): JITIPARI
Publisher : Universitas Slamet Riyadi Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/jitipari.v10i1.10406

Abstract

Purple yam is one of the tubers that serves as a source of antioxidants but has not been optimally utilized. Therefore, it needs to be diversified by processing it into snack bars. This study aims to develop snack bars made from purple yam flour, sorghum flour, and mung bean flour, which have the potential to serve as antioxidant sources and are preferred by panelists. In this study, snack bars were prepared using composite flour (sorghum:mung bean) and purple yam flour in varying ratios: 95:5, 90:10, 85:15 for the composite flour and 20%, 30%, and 40% for the purple yam flour. The snack bars were evaluated for color, texture, moisture content, antioxidant activity, and preference level. Selected samples were further analyzed for ash content, protein content, fat content, anthocyanin content, and crude fiber content. The experimental design used was a Completely Randomized Design (CRD) with two factors. The snack bars with a composite flour ratio (sorghum:mung bean) of 85:15 and 30% purple yam flour were identified as the best treatment, preferred by panelists and exhibite high antioxidant activity. These snack bars had a moisture content of 13.40%, ash content of 8.83% (db), protein content of 19.75% (db), fat content of 8.80% (db), crude fiber content of 9.54% (db), antioxidant activity of 68.02% (RSA), and anthocyanin content of 37.40 mg/100g
Testing the effectiveness of vannamei shrimp shell chitosan extraction with variations of organic acids in the demineralization stage: Pengujian Efektivitas Ekstraksi Kitosan Kulit Udang Vannamei dengan Variasi Jenis Asam Organik dalam Tahapan Demineralisasi Pravitri, Kartika Gemma; Naufali, Muhammad Nizhar; Hidayatullah, Arbi
JITIPARI Vol 10 No 1 (2025): JITIPARI
Publisher : Universitas Slamet Riyadi Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/jitipari.v10i1.11536

Abstract

Chitosan is a natural polysaccharide derived from chitin, commonly found in the shells of crustacean animals. The production of chitosan involves several stages: deproteinization, demineralization, and deacetylation, which require the use of acidic and alkaline solutions. This study aimed to evaluate the effectiveness of various types of organic acids and a natural acid source, Averrhoa bilimbi (bilimbi fruit) extract, in the chitosan extraction process from Vannamei shrimp shells. The study employed a completely randomized design with a single factor consisting of four acid treatments: acetic acid (AA), citric acid (CA), lactic acid (LA), and bilimbi fruit extract (BE), each replicated three times. The chitosan obtained from each treatment was analyzed for its chemical characteristics and mineral content, and the results were further analyzed using Principal Component Analysis (PCA). The best results were obtained from the citric acid treatment, which produced chitosan with a moisture content of 6.59%, a degree of deacetylation of 91.72%, ash content of 2.68%, and magnesium and calcium contents of 2.56 mg/100g and 0.15 mg/100g (dry basis), respectively. In contrast, the bilimbi extract treatment resulted in an ash content of 41.64%, with magnesium and calcium contents of 1456.52 mg/100g and 4.17 mg/100g (dry basis), indicating that the bilimbi fruit extract still has low demineralization effectiveness.
Formulation and physical characteristics of ready-to-drink chocolate beverages with the addition of xanthan gum: Formulasi Dan Karakteristik Fisik Minuman Cokelat Ready-To-Drink Dengan Penstabil Xanthan Gum Esa, Sonia Dora Febri; Sari, Anjar Ruspita; Sabarisman, Iman; Setyowati, Rini
JITIPARI Vol 10 No 1 (2025): JITIPARI
Publisher : Universitas Slamet Riyadi Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/jitipari.v10i1.11623

Abstract

Ready-to-drink (RTD) chocolate beverages are increasingly popular, yet traditional formulations often contain dairy components while some consumers are lactose intolerance. The primary challenges in RTD chocolate beverages include achieving acceptable flavor profiles and managing cocoa powder precipitation. This study aimed to formulate a non-dairy ready-to-drink chocolate beverage using a hedonic test and  enhance its physical stability through varied xanthan gum concentrations applying Completely Randomized Design (CRD).A hedonic test involving 30 untrained respondents determined the most preferred formula with the highest preference level (3.7), which consisted of 40% local cocoa powder from Kulon Progo, Yogyakarta, 15% commercial cocoa powder, and 45% castor sugar. Stability analysis involved incorporating xanthan gum at concentrations of 0.1%, 0.15%, and 0.2% (w/v). Results demonstrated that 0.2% xanthan gum concentration yielded the highest viscosity (98 N.s/m²), significantly differing from the control. The lowest precipitation was observed at 0.2% concentration (p-value 0.048). Particle size analysis revealed progressive reduction from 21 μm to 5 μm with increasing xanthan gum concentration. The study conclusively identified 0.2% (w/v) xanthan gum as the most effective concentration for improving chocolate beverage stability, offering a promising approach for developing innovative, dairy-free RTD products.
Anthocyanin level and organoleptic preference level of sweet potato (Ipomoea batatas) and red beans (Phaseolus vulgaris) muffin as high anthocyanin snack: Kadar Antosianin dan Tingkat Kesukaan Muffin Ubi Ungu (Ipomoea batatas) dan Kacang Merah (Phaseolus vulgaris) Sebagai Kudapan Tinggi Antosianin Al-Munadia; Aprilia, Veriani; Salfarino, Ryan
JITIPARI Vol 10 No 2 (2025): JITIPARI
Publisher : Universitas Slamet Riyadi Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/jitipari.v10i2.10881

Abstract

Diabetes Mellitus is a metabolic disorder marked by hyperglycemia resulting from the body's failure to synthesize insulin. Nutritional therapy is effective in controlling glucose levels by providing low glycemic index and high in antioxidant foods, including sweet potatoes and red beans. The primary objective of this study was to elucidate the influence of wheat flour replacement with composite flour consisting of sweet potato and red bean flour on anthocyanin content and the sensory preferences of muffins. A single-factor completely randomized approach was used in this experimental investigation. The treatment involved substituting wheat flour with a composite flour consisting of sweet potato and red bean flours, in the following ratios: 30:20:50 (F1), 30:35:35 (F2), 30:50:20 (F3), and 100:0:0 (F0, control). Anthocyanin content was analyzed using the differential pH method, while sensory preferences were evaluated by 30 semi-trained panelists using a hedonic scale test. The results showed that substituting wheat flour with composite flour high in sweet potato content increased anthocyanin levels. However, the substitution of wheat flour generally reduced the overall sensory preference for muffins. Despite this, formulations with a higher proportion of sweet potato flour improved the preference scores. In conclusion, the substitution of wheat flour with composite flour rich in sweet potato increased anthocyanin content and improved sensory preferences for color, aroma, and taste in muffins
Application of anthocyanin extract from butterfly pea flower (Clitoria ternatea) as a freshness indicator : Aplikasi ekstrak antosianin bunga telang (Clitoria ternatea) sebagai indikator kesegaran Assyifa, Cut Fatima; Franella, Intan Ade; Halqiah, Fanny; Sulaiman, Ismail; Yunita, Dewi
JITIPARI Vol 10 No 2 (2025): JITIPARI
Publisher : Universitas Slamet Riyadi Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/jitipari.v10i2.11078

Abstract

Chicken and processed products like dimsum are susceptible to rapid spoilage due to their high water and nutrient content. This makes it difficult for consumers to directly assess a packaged product's freshness. To address this, a novel smart packaging solution using a biodegradable film infused with anthocyanin extract from butterfly pea flowers (Clitoria ternatea) as a visual freshness indicator was developed. The primary objective of this research was to evaluate the effect of three different anthocyanin concentrations (3%, 5%, and 7%) on the film's physical properties and its ability to change color in response to spoilage over a three-day storage period. The research results showed that the film with a 7% anthocyanin concentration had the best physical properties, with a thickness of 0.092 mm, a tensile strength of 8.66 MPa, 14.99% elongation, 62.59% water resistance, and 100% biodegradation. The anthocyanins successfully changed color in response to the freshness level of both chicken meat and dimsum throughout the storage period.
Utilization of catfish (Clarias gariepinus) dregs fish bone gelatin extraction on mango (Mangifera indica L.) fruit leather product: Pemanfaatan tepung limbah ekstraksi gelatin tulang ikan lele (Clarias gariepinus) pada produk fruit leather mangga (Mangifera indica L.) Kiptiyah, Sakina Yeti; Hakim, Najmi Ardinur; Amelianawati, Mae
JITIPARI Vol 10 No 2 (2025): JITIPARI
Publisher : Universitas Slamet Riyadi Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/jitipari.v10i2.11245

Abstract

Catfish dregs fish bone gelatin extraction still has the potential to be utilized by processing it into flour. Catfish dregs fish bone gelatin extraction can be used as an additional source of calcium in mango fruit leather products. This study goals to know the effect of adding catfish bone meal on the chemical also organoleptic characteristics of mango fruit leather. This study used a CRD with a single factor, the addition of catfish bone gelatin waste flour with 5 levels of treatment, including; P0 (control), P1 (2.5 grams), P2 (5 grams), P3 (7.5 grams), also P4 (10 grams). The variables observed included water content, reducing sugar content, vitamin C content, calcium content also organoleptic properties (color, aroma, texture, taste also overall). The results of adding catfish bone flour had a significant effect on fruit leather moisture, vitamin c, also calcium levels (p <0.05). Treatment P4 produced the best results, especially in terms of water content, vitamin C content also calcium content, while P2 was the best treatment in terms of organoleptic parameters. The results of the chemical characteristics with the best treatment had a vitamin C content of 51.3 mg/100, a water content of 12.6% (ww) and a calcium content of 1.82% and from organoleptics an overall score of 3.77.
Plant based nugget innovation based on oyster mushrooms (Pleurotua ostreatus) and corn flour (Zea mays var amylacea) as high fiber foods: Inovasi Plant Based Nugget berbasis Jamur Tiram (Pleurotua ostreatus) dan Tepung Jagung (Zea mays var amylacea) sebagai Pangan Tinggi Serat Ramadhani, Aqilah Wulan; Talitha, Zada Agna; Ramanda, Muhammad Rizky
JITIPARI Vol 10 No 2 (2025): JITIPARI
Publisher : Universitas Slamet Riyadi Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/jitipari.v10i2.11595

Abstract

Indonesia has many types of junk food that have a strong taste, but are generally not nutritionally balanced, namely high in fat, salt, or sugar and low in fiber. One of the most popular is nuggets which are generally made from meat. As a healthier alternative, nuggets are made using oyster mushrooms which are low in fat and higher in fiber, and combined with gluten-free and high-fiber corn and tapioca flour to replace wheat flour which contains gluten. This study aims to determine the effect of the combination of corn and tapioca flour on the physicochemical characteristics of oyster mushroom nuggets. This study used a Completely Randomized Design (RAL) with 5 treatments in duplicate. The formulation was used with a combination of corn and tapioca flour, namely 60: 0 (P1), 45: 15 (P2), 30: 30 (P3), 15: 45 (P4), and 0: 60 (P5). The results of the analysis have an effect (P <0.05) on chemical characteristics with a range (db%) of ash content of 3.9% -4.71%; fat content 1.37% - 7.76%; protein content 6.79% - 18.79%; carbohydrate content 71.46% - 77.43%; crude fiber 3.9% - 8.27%, and on physical characteristics with a textured range of 1.1N-2.69 N; color L 50.55- 53.73; color a 2.78- 4.64; color b 10.89-13.71. The implications of this study indicate that online substitution into mushrooms with a combination of corn flour and tapioca can affect the nutritional value and quality of nuggets.
Characterization of soy tofu substituted with palm kernel meal (Elaeis guineensis jacq): Karakterisasi Tahu Kedelai Tersubstitusi Bungkil Inti Sawit (Elaeis guineensis jacq) Lutfi, Mohammad; Azzahra, Fadlia; Pomuruh, Felix Kristianto; Manggau, Gemaliany Pilo; Syamsuddin, Syamsuddin; Amar, Aini Auliana; Rahmadina, Hizra Nur
JITIPARI Vol 10 No 2 (2025): JITIPARI
Publisher : Universitas Slamet Riyadi Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/jitipari.v10i2.11710

Abstract

Tofu is a common food made from soybeans. However, because soybeans have limitations in terms of availability, other alternative ingredients such as palm kernel meal (BIS) are needed. The purpose of this study was to determine the best concentration of palm kernel meal added to tofu making so as to reduce dependence on the use of soybeans. The study was designed using a completely randomized design with 1 factorial, namely the concentration of BIS and soybeans. The concentration variations used were: A1 (control, 100% soybean), A2 (25% BIS: 75% soybean), A3 (50% BIS: 50% soybean), and A4 (75% BIS: 25% soybean). The parameters tested were BIS crude fiber, proximate analysis and tofu organoleptic. The results showed that BIS after fermentation experienced a decrease in crude fiber from 27.25 to 18.375%. Based on the proximate analysis, the variation of 75% BIS: 25% soybean is the best concentration with the highest protein content of 45.14%. Likewise, the moisture, ash, fat and carbohydrate content obtained were 79.05; 1.00; 6.20; and 0.96%. The organoleptic showed the level of panelists' liking for color, aroma, texture and taste with the value of panelists' liking level respectively 3.11; 4.09; 3.6 and 3.96 which indicates that this product can be accepted by the community.
Characteristics of purple sweet potato yoghurt based on the use of different carbon sources: Karakteristik Yoghurt Ubi Jalar Ungu Berdasarkan Penggunaan Sumber Karbon yang Berbeda Iswanty, Trian; Sholahuddin, Sholahuddin; Hartanti, Lucky
JITIPARI Vol 10 No 2 (2025): JITIPARI
Publisher : Universitas Slamet Riyadi Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/jitipari.v10i2.11749

Abstract

Purple sweet potato yogurt is a form of local food innovation made from milk fermented by lactic acid bacteria (LAB), with the addition of purple sweet potato paste to enhance flavor and color, thereby increasing consumer appeal. During fermentation, LAB require carbon derived from carbohydrates as an energy source for their metabolism and growth. Differences in carbon sources are expected to influence and produce distinct yogurt characteristics. Therefore, this study aimed to investigate the effect of various carbon sources on the characteristics of purple sweet potato yogurt. The experiment was conducted using a Randomized Block Design (RBD) with a single treatment factor: the type of carbon source. Six treatments were tested, namely: no sugar (control), granulated sugar, palm sugar, sugarcane juice, coconut sugar, and honey. The results indicated that different carbon sources caused variations in total dissolved solids, total lactic acid bacteria, total titratable acidity, and total reducing sugars. Carbon sources significantly affected titratable acidity, reducing sugar content, total dissolved solids, color, taste, and the overall sensory evaluation of purple sweet potato yogurt. The yogurt produced exhibited titratable acidity values ranging from 1.69% to 1.86%, reducing sugar content from 1.11% to 1.46%, total LAB counts from 0.28 to 89.50 × 10¹0 CFU/g, and total dissolved solids from 10.25 to 17.75 °Brix. Sensory evaluation scores ranged as follows: color preference 2.83–4.26 (dislike to like), texture 3.43–3.76 (like), aroma 3.53–3.70 (like), taste 2.67–3.70 (dislike to like), and overall acceptability 3.43–3.90 (like).
Physical and chemical characteristics of gluten-free cookies based on the variation of mocaf flour and tofu dregs flour proportions: Karakteristik fisik dan kimia cookies gluten-free berdasarkan variasi proporsi tepung mocaf dan tepung ampas tahu Prabowo, Ivy Dian Puspitasari; Tanone, Cindy Felicia
JITIPARI Vol 10 No 2 (2025): JITIPARI
Publisher : Universitas Slamet Riyadi Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/jitipari.v10i2.11772

Abstract

This study explores the effect of varying proportions of mocaf flour and tofu dregs flour on the physical and chemical characteristics of gluten-free cookies. The study was conducted using a Completely Randomized Design (CRD) with one factor: the proportion of mocaf flour and tofu dregs flour. The treatment levels were as follows: 45g mocaf flour + 15g tofu dregs flour, 30g mocaf flour + 30g tofu dregs flour, and 15g mocaf flour + 45g tofu dregs flour. Sensory evaluations (taste, aroma, appearance, and texture) and chemical analyses (moisture, protein, fat, and ash content) were conducted. The results indicate that the proportion of mocaf flour and tofu dregs flour significantly affects panelists' acceptance in terms of taste, aroma, and appearance. The most preferred formulation was 30g mocaf flour + 30g tofu dregs flour, with sensory scores of 3.80 for taste, 3.20 for aroma, 4.28 for texture, and 3.61 for appearance. Proximate analysis revealed that the product contained 2.58% moisture, 1.63% ash, 25.27% protein, and 24.86% fat.

Page 28 of 28 | Total Record : 280

 24   25   26   27   28 

Filter by Year

2016 2025


Reset
Filter By Issues
All Issue Vol 10 No 2 (2025): JITIPARI Vol 10 No 1 (2025): JITIPARI Vol 9 No 2 (2024): JITIPARI Vol. 9 No. 1 (2024): JITIPARI Vol 8 No 2 (2023) Vol 8 No 1 (2023): JITIPARI Vol 7 No 2 (2022): JITIPARI Vol 7 No 1 (2022) Vol 6, No 2 (2021): JITIPARI Vol 6 No 2 (2021): JITIPARI Vol 6 No 1 (2021): JITIPARI Vol 6, No 1 (2021): JITIPARI Vol 5, No 2 (2020): JITIPARI Vol 5 No 2 (2020): JITIPARI Vol 5 No 1 (2020): JITIPARI Vol 5, No 1 (2020): JITIPARI Vol 4, No 2 (2019): JITIPARI Vol 4 No 2 (2019): JITIPARI Vol 4 No 1 (2019): JITIPARI Vol 4, No 1 (2019): JITIPARI Vol 3 No 2 (2018): JITIPARI Vol 3, No 2 (2018): JITIPARI Vol 3, No 1 (2018): JITIPARI Vol 3 No 1 (2018): JITIPARI Vol 2, No 2 (2017): JITIPARI Vol 2 No 2 (2017): JITIPARI Vol 2, No 1 (2017): JITIPARI Vol 2 No 1 (2017): JITIPARI Vol 1, No 2 (2016): JITIPARI Vol 1 No 2 (2016): JITIPARI Vol 1 No 1 (2016): JITIPARI Vol 1, No 1 (2016): JITIPARI More Issue