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INDONESIA
Jurnal Teknologi Pangan dan Hasil Pertanian
Published by Universitas Semarang
ISSN : 16939115     EISSN : 2580846X     DOI : 10.26623
Core Subject : Science, Agriculture,
Agriculture, Biological Sciences & Forestry Computer Science & IT
Arjuna Subject : -
Articles 102 Documents
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Sifat Fisikokimia Produk Bakso Tempe dengan Substitusi Ikan Kembung (Rastrelliger sp.) untuk Strategi Pencegahan Stunting Novianingrum, Milka Putri; Dewi, Lusiawati
Jurnal Teknologi Pangan dan Hasil Pertanian Vol. 20 No. 2 (2025): September
Publisher : Faculty of Agricultural Technology, Universitas Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26623/jtphp.v20i2.12768

Abstract

This study aims to analyze the physicochemical properties of tempe meatball products with the substitution of mackerel (Rastrelliger sp.) as a stunting prevention strategy. Tempe meatballs were substituted with four different levels of mackerel concentration (0 g, 17,2 g, 25,8 g, and 34,4 g) using a one-factor Complete Random Design (RAL) with three replicates. The analysis includes physical (hardness, cohesiveness, gumminess) and chemical (moisture content, ash, fat, protein, carbohydrates, dietary fiber, and free fatty acids). The results showed that the increase in mackerel substitution significantly increased protein content by 23.13% at the best treatment (34.4 g substitution) and improved the physical quality of meatballs. All relevant test parameters have complied with SNI 7266:2017 standards. Thus, mackerel substitution tempe meatballs have the potential to become a highly nutritious functional food to support stunting prevention programs while increasing the added value of local food products.
Potensi Minuman Fermentasi Sinbiotik Berbasis Buah Lokal Indonesia Dan Bakteri Asam Laktat Indigenous: Tinjauan Sistematis Atas Viabilitas Probiotik, Karakteristik Fungsional, Dan Arah Pengembangan Cornelius Hari Wibowo; Antonia Nani Cahyanti; Iswoyo Iswoyo; Maria Sudjatinah
Jurnal Teknologi Pangan dan Hasil Pertanian Vol. 21 No. 1 (2026): FEBRUARI
Publisher : Faculty of Agricultural Technology, Universitas Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26623/jtphp.v21i1.15924

Abstract

Indonesia possesses a diverse array of local fruits and indigenous lactic acid bacteria (LAB) derived from traditional fermented foods, which hold potential for development into synbiotic fermented beverages. Nevertheless, research findings on the integration of local fruits and indigenous LAB remain dispersed across various individual publications and have not been systematically synthesized. Objective: This study seeks to map the combinations of local Indonesian fruits and indigenous LAB that have been investigated, synthesize the characteristics of probiotic viability and the physicochemical-functional properties of the resulting products, and identify challenges and directions for future research. Methods: A systematic literature review was conducted in accordance with the PRISMA guidelines, utilizing databases such as Scopus, Google Scholar, Scimago Journal Rank, and Garuda/Sinta, with a focus on primary literature from 2020 to 2026 and references to pertinent foundational concepts. Results: At least 15 types of local Indonesian fruits, including Manalagi apple, mango, soursop, snake fruit, tamarillo, guava, eggplant, and pineapple, were combined with native LAB and selected starter cultures to produce synbiotic beverages with viability ranging from 10^8 to 10^10 CFU/mL and a final pH of 3.8 to 4.9, which were generally sensorially acceptable. This study also identified research gaps in storage stability, probiotic encapsulation, and human clinical trials. Conclusion: Local Indonesian fruits and native LAB exhibit significant potential as raw materials for functional synbiotic beverages; however, further translational research is necessary to facilitate product downstreaming.

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