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TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian
Published by Universitas Yudharta Pasuruan
ISSN : 20879679     EISSN : 2597436X     DOI : -
Core Subject : Agriculture,
Agriculture, Biological Sciences & Forestry
The Journal of Food Technology is a Food Technology scientific information and communication media aimed at accommodating and communicating the results of research and service of students, lecturers and researchers. The fields of science include food science, technology, and processed food products, health, agribusiness, and fields related to fisheries, livestock, and agrotechnology related to food. The Journal of Food Technology is published twice in March and September and in an additional edition in December.
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Articles 15 Documents
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Search results for , issue "Vol 16 No 1 (2025)" : 15 Documents clear
Fenol total, flavonoid, dan aktivitas antioksidan beras coklat germinasi dari beras hasil budidaya di Provinsi Lampung: Total Phenols, flavonoids, and antioxidant activity of germinated brown rice from cultivated rice in Lampung Province Nirmagustina, Dwi Eva; Wirawati, Chandra Utami; Winarto
TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Vol 16 No 1 (2025)
Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v16i1.4817

Abstract

Germination process is a method to increase the acceptability of brown rice. In addition,it will increase the content of brown rice bioactive components. This study's purpose is to determine the content of total phenol, flavonoids, and antioxidant activity of germinated brown rice in 3 rice varieties (Mentik Susu, Ciherang, and Pandan Wangi) which are grown in Prov. Lampung. The treatment was designed in a completely randomized block design (CRBD) with 3 replications. The data was processed with variance to determine the effect of treatment on the parameters tested and continued with the Tukey test to determine the differences between treatments. The results showed the content of total phenol, flavonoids, and antioxidant activity of germinated brown rice were influenced by rice varieties and germination time. Germinated brown rice of Ciherang variety showed the highest flavonoid content and antioxidant activity, 16.27mgQE/g ex and 575.36 G/mL, respectively. Germination duration of 24 hours showed the highest content of total phenol, flavonoid, and antioxidant activity, respectively 4.81 mg GAE/g ex, 18.60 mg QE/g ex, and 613.88 G/mL.
Karakteristik fisik minuman serbuk buah siwalan (Borassus flabellifer L.) kajian konsentrasi tween 80 dan lama pengeringan: Physical characteristics baverage powder of siwalan (Borassus flabellifer L.) study of tween 80 concentration and drying time Rokhania, Atik; Budiandari, Rahmah Utami; Ningrum, Linda Wige; Hudi, Lukman
TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Vol 16 No 1 (2025)
Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v16i1.4860

Abstract

Siwalan (Borassus flabellifer L.) atau lontar adalah tanaman palem yang dipanen di musim kemarau, untuk meningkatkan diversifikasi dan olahan buah siwalan maka diformulasikan minuman serbuk. Penelitian ini bertujuan menentukan karakteristik fiisk minuman serbuk buah siwalan berdasarkan konsentrasi tween 80 dan lama pengeringan. Penelitian ini menggunakan RAK faktorial, faktor pertama konsentrasi tween 80 (0,5%; 1%,1,5%) dan faktor kedua lama pengeringan (6 jam, 8 jam, 10 jam). Data dianalisis ANOVA dilanjutkan uji BNJ taraf signifikansi 5% apabila terdapat perbedaan nyata. Hasil penelitian menunjukkan pada konsentrasi tween 80 1% dan lama pengeringan 8 jam menunjukkan nilai rendemen 20.23±1.85%, nilai kelarutan 46.31±7.79% dan kadar air 5.99±1.53
Karakteristik mutu sirup bunga telang dengan penambahan beberapa konsentrasi gula cair fruktosa: Characteristics of quality of butterfly pea flower syrup with the addition of several concentrations of fructose liquid sugar Prastianingsih, Vida; Yusmarini; Nopiani, Yanti
TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Vol 16 No 1 (2025)
Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v16i1.5362

Abstract

Syrup is a thick beverage product that has a high sucrose content. The fructose liquid sugar can be used as a sweetener butterfly pea flower syrup. The purpose of this research is to get the right concentration of fructose liquid sugar and good quality and fulfill SNI 3544: 2013 about syrup. This research was conducted experimentally by using a completely randomized design with four treatments and four replications. The treatment in this study is the concentration of fructose liquid sugar (45%, 50%, 55% and 60%). The data obtained were statistically analyzed using analysis of variance and continued with Duncan's Multiple Range Test (DMRT) at the 5% level. The result of this research showed that the concentration of fructose liquid sugar significantly affected sensory characteristics of viscosity before adding water. The best treatment in this research was S3 treatment (55% fructose liquid sugar) where pH 4.55, reducing sugar content 11.4%, viscosity 853.4 cP, total plate count 0.99 CFU/mL, and antioxidant activity IC50 25.42 ppm. The descriptive assessment is that the color is purplish blue, scented with sugar and butterfly pea flower, moderately sweet taste and slightly thick. Butterfly pea flower syrup in all treatments has met the quality requirements of SNI 3544: 2013 syrup.
Pemanfaatan susu kacang pada pembuatan roti tawar dilihat dari karakteristik fisikokimianya: Utilization of milk from legumes in the making of bread seen from its physicochemical characteristics Wulandari, Benedicta Miquella Adisty; Rahardjo, Monika; Sihombing, Monang
TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Vol 16 No 1 (2025)
Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v16i1.5426

Abstract

Commercially sold white bread is often enriched with cow's milk in its formulation, which is often avoided by vegetarians. Hence the need for alternative bread products that use plant-based ingredients. Alternatives to cow's milk, namely plant-based milks, have gained popularity due to their various health benefits. Milk made from nuts has been identified as a suitable alternative for individuals allergic to cow's milk or those seeking plant-based options due to lifestyle. Therefore, this study aimed to utilize nut milk in the manufacture of white bread in terms of its physicochemical characteristics. The research method consists of four steps, namely making nut milk, making white bread, physicochemical analysis, and statistical analysis. In this study, bread texture was tested with the parameters of hardness, cohesiveness, springiness, gumminess, chewiness, fracture force, adhesive force, adhesiveness and stiffness. However, after statistical analysis using ANOVA (Analysis of Variance) on these parameters, there was parameter that did not have significant differences, namely the fracture force parameter. While in the proximate analysis, all parameters (carbohydrate, protein, fat, water, and ash) had significant differences after statistical analysis using ANOVA. It can be concluded that milk made from legumes can be utilized as an alternative to cow's milk in making bread.
Diversifikasi pangan beras analog berbahan dasar gatot (singkong fermentasi) dan jagung : formulasi dan kualitas fisikokimia: Food diversification of analog rice based of gathot (fermented cassava) and corn : formulation and physicochemical quality Ratnaduhita, Astari; Kholis, Muhammad Nur; Dwicahyo, Agung
TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Vol 16 No 1 (2025)
Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v16i1.5778

Abstract

The number of rice imports in Indonesia is increasing every year, so efforts to diversify food are needed to achieve the Nusantara's food security by making alternative rice or analog rice. The basic ingredients chosen utilize corn commodities from Ponorogo and gathot (fermented cassava) production from DIY which is less than optimal in processing and utilization so far. This study aims to design an analog rice formulation with gathot and corn as the basic ingredients and evaluate the physicochemical quality of the analog rice. This research used gathot (fermented cassava) from Gunungkidul sub-district, Yogyakarta and corn from Siman sub-district, Ponorogo which were processed into analog rice using the experimental method. This research was designed using a Completely Randomized Design (CRD) with the treatment of variations in the concentration of gathot flour (TG) and corn flour (TJ), namely: TJ 100% (T0); TJ 75%: TG 25% (T1); TJ 50% : TG 50% (T2); TG 100% (T3). Research data were analyzed using ANOVA with a significance level of 5% for testing variables including water content, water absorption and cooking time. The results showed that variations in the combination of corn flour and gathot flour in this analog rice had a significant effect (<0.00) on the value of moisture content (0.39-3.86%); water absorption (1.08-2.51%) and cooking time (14 minutes 14 seconds to 29 minutes 30 seconds). The treatment with a combination of 75% corn flour and 25% gathot flour became the best treatment of analog rice in this study because it showed similar quality to the standard analog rice.Â
Aktivitas antioksidan produk nutrasetikal powder drink dari sari kulit bawang merah brebes (Allium cepa L. var. aggregatum): Antioxidant activity of nutraceutical powder drink products from brebes red onion peel juice (Allium cepa L. var. aggregatum) Febriani, Alik Kandhita; Purwanti, Yunika; Balfas, Rifqi Ferry; Maesarah, Ifani
TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Vol 16 No 1 (2025)
Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v16i1.5801

Abstract

Red onion peel (Allium cepa L. var. aggregatum) is waste from red onion processing products whose utilization has not been maximized. It is known that red onion peel contains bioactive compounds such as flavonoids, anthocyanins and phenolic acids, which have antioxidant potential. Even onion peels have higher antioxidant activity than the bulb. The aim of this research is to make powder drink from Brebes red onion peels with a red onion peel concentration of 20% (SKB20), 40% (SKB40) and 60% (SKB60). Apart from that, this research also aims to evaluate the antioxidant activity of powder drink compared to onion peel juice. Red onion peel extraction uses a filtering process with water. This powder drink was made using the foam mate drying method. The antioxidant activity was measured using the DPPH method. In phytochemical testing, red onion peel contains flavonoids, saponins, terpenoids and polyphenols. The antioxidant activity test results for the red onion peel juice, powder drink with SKB20, SKB40, SKB60 formulas were 151,70 ± 0,10 ppm, 726,77 ± 0,22 ppm, 647,14 ± 0,25 ppm, 192,3 ± 0,25 ppm respectively. The highest IC50 value was SKB60 formula, which is an active antioxidant in the weak antioxidant category. At concentrations of 20% (SKB20) and 40% (SKB40), the IC50 showed non-active antioxidants. These results showed that red onion peel made into powder drink decreases antioxidant activity compared to the antioxidant activity of onion peel juice (151,7 ppm).
Sifat fisikokimia dan organoleptik chiffon cake gluten free berbahan tepung uwi putih (Dioscorea alata) dan tepung mocaf: Physicochemical and organoleptic properties of gluten free chiffon cake made from white yam flour (Dioscorea alata) and mocaf flour Jehandu, Maria Yuliana Permatasari; Handarini, Kejora; Hartati, Fadjar Kurnia
TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Vol 16 No 1 (2025)
Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v16i1.5882

Abstract

Chiffon cake is a popular cake in the world and has the advantage of a soft, cotton-like texture. The utilization of white yam flour and mocaf flour needs to be studied to produce a texture similar to the texture of chiffon cake made from wheat flour. White yam flour and mocaf flour are local food sources that are useful in the context of efforts to substitute the use of wheat flour in Indonesia. The purpose of this study was to determine the best treatment of white yam flour (Dioscorea alata) concentration with mocaf flour on the physicochemical and organoleptic properties of gluten free chiffon cake. This study used a laboratory experimental method using a one-factor Completely Randomized Design (CRD) with 4 treatment levels, namely the ratio of the concentration of white yam flour and mocaf flour consisting of treatment P1 (100%: 0%), P2 (85%: 15%), P3 (70%: 30%), P4 (55%: 45%). This research was conducted 3 times. The test parameters carried out were physical properties, namely the rise of chiffon cake. Chemical properties consist of water content, fat content, crude fiber content and sugar content. Organoleptic properties consist of color, taste, aroma and texture. The results showed that the use of 100% white yam flour gave the best results on the physical, chemical, and organoleptic characteristics of gluten free chiffon cake. The use of mocaf flour increased sugar content and fat content while reducing physical and sensory properties. This shows that white yam flour
Pengaruh proporsi umbi bit (Beta vulgaris L.) dan buah jambu biji (Psidium guajava L.) terhadap sifat kimia dan organoleptik slice jam Gultom, Sinta Febriyanti; Handarini, Kejora; Prayudanti, Adhania Andika
TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Vol 16 No 1 (2025)
Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v16i1.5916

Abstract

Slice jam is an innovative product that transforms jam into sheet form, emphasizing practicality. Beetroot is known for its high antioxidant content but is often less favored due to its earthy taste and aroma. To mask this flavor, it is combined with guava, which has a more appealing taste and aroma, as well as a higher vitamin C content compared to other fruits. The aim of this research is to determine the best combination ratio between beetroot puree and guava puree to produce slice jam with favorable chemical test and organoleptic properties. The research method is an experimental laboratory study, using a Completely Randomized Design with one factor consisting of four treatments. The treatments are different ratios of beetroot purée to guava puree: B1J1 (90% : 10%), B2J2 (70% : 30%), B3J3 (50% : 50%), and B4J4 (30% : 70%). Each treatment is repeated three times. The testing parameters include chemical tests for moisture content, fiber content, total soluble solids, and vitamin C content, as well as organoleptic tests assessing color, taste, aroma, and texture. The best research results were found in the jam slice with a proportion of beetroot and guava puree at 30%:70%. Increasing the proportion of guava puree and decreasing the beetroot puree resulted in higher levels of crude fiber, total dissolved solids, vitamin C content, taste, aroma, color, and texture, but decreased the water content.
Penurunan kafein dan asam klorogenat kopi menggunakan metode microwave-assisted extraction: studi parameter dan evaluasi sensoris: Reduction of caffeine and chlorogenic acid in coffee using microwave-assisted extraction: a study of parameters and sensory evaluation Yuniati, Yuyun; Pramitha, Asti Rizkiana; Ningtyas, Rosidah Wahyu; Saraswati, Exist; Agustini, Maria
TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Vol 16 No 1 (2025)
Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v16i1.5921

Abstract

Healthier coffee is an innovative effort made in response to consumer needs that tend to reduce coffee consumption due to the side effects of caffeine and chlorogenic acid on the human body. This study aims to reduce caffeine and chlorogenic acid by implementing the Microwave-Assisted Solvent Extraction (MASE) method using water as a solvent. In the process of reducing caffeine and chlorogenic acid in coffee, optimization was carried out on the microwave power parameters (300 W and 600 W), the mass ratio of the sample to the solvent (0.100; 0.125; 0.150 g/mL), and the extraction time (2, 4, 6, 8, 10, and 12 minutes). The results showed that the microwave power parameters of 600 W, the mass-solvent ratio of 0.125 and 0.15, and the extraction time of 12 minutes significantly affected the increase in the percentage of caffeine and chlorogenic acid recovery. Coffee products before and after treatment were tested hedonically to obtain assessments from 35 untrained panelists. Through the Kruskal-Wallis and Man Whitney U statistical tests, there was no difference in the aspects of bitterness, acidity, and sweetness. This method can be an option for the coffee industry in producing low-caffeine coffee with high added value and good consumer acceptance.
Pengaruh proporsi sari kulit manggis (Garcinia mangostana L.) dan gula terhadap sifat kimia dan organoleptik minuman isotonik air kelapa : Effect of proportions of mangosteen peel juice (Garcinia mangostana L.) and sugar on the chemical and organoleptic properties of isotonic coconut water drinks Tirtawan, Titus; Handarini, Kejora; Sucahyo, Bambang Sigit
TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Vol 16 No 1 (2025)
Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v16i1.5922

Abstract

Isotonic drinks made from coconut water are products that are widely liked, but there are not many flavor variants, so it is necessary to look for alternative ingredients to add flavor variations, so we need mangosteen rind juice as one of the ingredients that can be used as a flavor enhancer. This research aims to determine the effect and best proportion of mangosteen peel juice on the chemical and organoleptic properties of coconut water. This research method is laboratory experimental which uses an experimental design: Completely Randomized Design (CRD) 1 Factor which consists of 4 levels, namely Sugar concentration: Mangosteen Peel P1 = 20% : 15%, P2 = 15% : 20%. P3 = 10%:25%, P4: = 5% : 30%, and this research was carried out in 3 repetitions. The parameters tested are chemical properties: pH test, Total Sugar test, Sodium test, and Potassium test as well as organoleptic properties consisting of: taste, aroma, color. The research results show that the use of 30% mangosteen peel extract has chemical characteristics. Meanwhile, the best in terms of physical characteristics and organoleptics is the use of 20% mangosteen peel juice. The use of mangosteen peel juice increases potassium and sodium levels and also increases the chemical properties. This shows that mangosteen peel juice has great potential as an additional ingredient in isotonic drinks.

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