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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
 1   2 
Search results for , issue "Vol 16 No 1 (2025)" : 15 Documents clear
Sifat fisik dan kimia mayones dari virgin coconut oil dan air kelapa: Physical and chemical properties of mayonnaise from virgin coconut oil dan coconut water Wiyani, Lastri; Rasyid, Rismawati; Nurjannah, N; Aladin, Andi; Nirma; Nurhalifa
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.v16i1.5993

Abstract

Mayonnaise is a form of emulsion that is widely used in food products, for example salads, meatballs, sausages, etc. Mayonnaise can be made by mixing vegetable oil and water with the addition of other components such as egg yolks, sugar, salt, mustard, lime and pepper. The addition of these ingredients will affect the characteristics of the mayonnaise produced. This research aims to determine the best concentration of sugar and mustard in mayonnaise from Virgin Coconut Oil and coconut water in terms of their physical and chemical propeties. Mayonnaise is made by mixing VCO and coconut water, xanthan gum, salt, lime, sugar and mustard. All ingredients were mixed using an ultra turrax tool at a speed of 15000 rpm for 4 minutes to form an emulsion. Variations were made regarding the addition of sugar (0%, 1%, 2%, 3%) and the addition of mustard (0.5%, 1%, 1.5%, 2% and 2.5%). The mayonnaise formed was analyzed for physical and chemical properties. The resulting mayonnaise is stable. The addition of sugar and mustard to mayonnaise will increase viscosity and pH but has no effect on stability and water content. Mayonnaise made with the addition of 3% sugar and 0.5% mustard has a carbohydrate content of 2.51%, a total plate count of 1.8×102 colonies/g in accordance with Indonesian National Standard (SNI) 01-4473-1998. However, the protein content (0.17%) and fat (43.19%) are lower than SNI, while the water content (53.34%) in mayonnaise is higher than SNI.
Pengaruh suhu pengeringan dan fortifikasi sari belimbing wuluh (Averrhoa bilimbi) terhadap karakteristik fruit leather buah carica (Pubescens lenne): The effect of drying temperature and fortification of bilimbi juice (Averrhoa bilimbi) on the characteristic of carica fruit leather (Pubescens lenne) Cahyaning Rini Utami; Fitriani, Alisatul
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.v16i1.6035

Abstract

Fruit leather is a processed fruit product in the form of thin, slightly plastic sheets produced from fruit puree or juice through a drying process. The fortification of bilimbi juice (Averrhoa bilimbi) in this fruit leather functions as an acidity regulator to replace citric acid. It is necessary to pay attention to the drying temperature for fruit leather products so that the nutrition of the fruit raw materials used to make fruit leather does not change much. This research aims to determine the effect of drying temperature and fortification of bilimbi juice on the characteristics of carica fruit leather (Pubescens lenne). This research method uses a Randomized Block Design consisting of two factors, namely differences in drying temperature and fortification of bilimbi. The first factor is the difference in drying temperature, namely S1: 50 ̊ C, S2: 60 ̊ C, and S3: 70 ̊ C. The second factor is fortification of bilimbi content of F1:10% bilimbi juice and F2: 12% bilimbi juice. The results of the calculation for the best treatment effectiveness index were found in S2F2 (temperature of 60°C + 12% bilimbi fortification or 30 ml). The physicochemical parameters of best treatment (S2F2) included antioxidant activity of 25.43%, tensile strength of 9.67 N, elasticity of 8.2%, water content of 0.46%, and ash content of 25.28%. The organoleptic parameters of best treatment were color at 3.48 (moderate), taste at 3.24 (moderate), and texture at 3.36 (moderate). Different drying temperatures (50, 60 and 70oC) with the fortification of bilimbi juice in Carica fruit leather has a significant effect on the parameters of antioxidant activity, tensile strength, elasticity, water content, ash content, and organoleptic tests which include color, taste, and texture.
Pendugaan umur simpan kerupuk ale-ale (meretrix meretrix) dengan perbedaan bahan pengemas menggunakan metode accelerated shelf life test (ASLT) model arrhenius: Estimating the shelf-life of ale-ale (meretrix meretrix) crackers with different packaging materials using the accelerated shelf-life test (ASLT) method arrhenius model Zulfahmi, A Nova; Arianti, Ira; Hastuti, Ningrum Dwi
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.v16i1.6054

Abstract

Ale-ale crackers are processed seafood products made from ale-ale shellfish (Meretrix meretrix), which have high nutritional value and economic potential as a value-added snack. However, this product is susceptible to quality degradation due to environmental factors during storage, especially exposure to oxygen and humidity, which can accelerate the degradation process. This study aims to analyze the effect of packaging type on the shelf life of ale-ale crackers using the Accelerated Shelf Life Test (ASLT) method with the Arrhenius model. The research method involves packaging ale-ale crackers in three types of materials, namely polyethene, polypropylene, and aluminium foil, which are stored at controlled temperatures (25°C, 35°C, and 45°C). Observations were carried out periodically for 35 days with test parameters for water content, free fatty acids, and organoleptic tests (texture, aroma and taste). Organoleptic data on texture parameters were analyzed using linear regression models and the Arrhenius equation to predict product shelf life. The research results showed that aluminium foil was the best packaging for maintaining the quality of ale-ale crackers, with increased water content and lower free fatty acids compared to polyethene and polypropylene. Aluminium foil can extend its shelf life up to 63 days at 25°C, while polyethene has the shortest shelf life, only 16 days at the same temperature. The conclusion of this research confirms that the use of packaging materials has a significant effect on the shelf life of ale-ale crackers. Aluminium foil is recommended as the best packaging material to maintain product quality during storage and distribution.
Mikroenkapsulasi ekstrak keratin (protein hewani) bulu ayam broiler (gallus domesticus) sebagai bahan fortifikasi pada susu bubuk: Microencapsulation of keratin extract (animal protein) from broiler chicken feathers (gallus domesticus) as a fortification material for powdered milk Khuddin, Mukhammad Sholeh; Karimah, Rizka Ajeng; Ummah, Nadifa Zurotul; Maghfiroh, Khoirin
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.v16i1.6060

Abstract

In Indonesia, the use of chicken feather waste is currently limited to animal feed, even though chicken feathers contain rich nutritional value, such as keratin. With the application of appropriate technology, chicken feathers have the potential as a functional food ingredient. Currently, in Indonesia, keratin from chicken feathers is usually used in cosmetic products. This research aims to change the status of chicken feathers from waste or animal feed to food additives. Through experimental methods with Ft-ir, SEM, Psa testing and also food safety testing with XRF. keratin is an amino acid. And in the wave number range 2000-3600 cm-1, which is an alcohol peptide bond (O-H). Also found in the wave number range 1480-1575 cm-1 which is the amide II peptide bond (NH bending), and in the wave number range 1229-1301 cm-1 which is the amide III peptide bond (CN Stretching). This indicates that samples A and B both identified the presence of amino acids including cysteine, arginine, lysine, serine and threoni. Thus, the results of this study provide an in-depth understanding of the characteristics of keratin in the context of broiler chicken feathers and the potential and optimization of fortification deficiencies in powdered milk.
Pengaruh subtitusi tepung pisang raja sereh (Musa paradisiaca L) dan tepung terigu terhadap karakteristik fisikokimia dan organoleptik cookies: The effect of reduced raja sereh banana flour substitution (Musa Paradisiaca L) and wheat flour on the physicochemical and organoleptic characteristics of cookies utomo, Deny; Maulana, Irfan; Titi Palupi, Hapsari
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.v16i1.6087

Abstract

Cookies is one of the popular bakery products in all circles, made from flour but does not require unleavened products through the process of printing and roasting and prioritizing the crispness of its texture with a moisture content that must be less than 5%. Cookies are generally made from wheat flour, flour produced from wheat, dependent on imported wheat needs to be given special attention in efforts to improve alternative food development as a substitution or substitute for flour so as not to always rely on imported flour and be able to utilize local resources. One of the food ingredients that can be used as a substitute for flour is banana flour in making cookies, because the production of bananas is very abundant in Indonesia, but it is still limited in processing. The method used in the research of banana flour and flour cookies is a random design group (shelf) with 5 treatment substitutions and 3 repetitions, so as to get 15 experiments. With the treatment of the ratio of banana flour and flour. Analysis conducted includes physicochemical analysis which includes broken power, water content, ash content, protein content and organoleptic including taste, aroma, color and texture. Statistical analysis was carried out with Analysis of Variance (ANOVA) and Tukey test at a significant level of 95% using Minitab software. The results of the physical research of banana flour cookies and flour produced include broken power analysis ranging from 11.84 - 13.07 N, moisture content 3.11 - 4.14%, ash content 1.18 - 1.77%, levels Protein 10.80% - 12.31%, and organoleptic test of 4.00 - 4.72, aroma 3.24 - 4.12, color 3.32 - 4.20 and texture 3.24 - 4.44. The best research results are found in the treatment of P5 (70% banana flour: 30% flour) with the results of the Physical Test of Texture Analysis (Broken Power) 13.07 N, 3.11% moisture content, ash content 1.77%, protein content 12 , 31%, and organoleptic test of 4.00 (like), aroma 4.12 (like), color 4.20 (like) and texture 4.44 (like).

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