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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 2 (2025)" : 15 Documents clear
Kualitas mie basah dengan substitusi tepung sukun dan gel okra sebagai pengikat: The quality of wet noodles with breadfruit flour and okra gel substitution as a binder Windyasari, Alexandra Paska Selma; Swasti, Yuliana Reni; Pranata, Franciscus Sinung
TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Vol 16 No 2 (2025)
Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/hm3tqq12

Abstract

Wet noodles are wheat-based food products molded lengthwise, boiled, and contain up to 52% water. Market-available wet noodles often lack nutrients, prompting research to address this issue. This study utilizes breadfruit flour as a wheat substitute and okra gel as a binding agent. The aim is to assess wet noodles' chemical, physical, microbiological, and organoleptic qualities using breadfruit flour and okra gel and determine the optimal concentration for the best quality. The research aims to produce wet noodles with improved nutritional content, particularly high fiber levels, and reduce wheat flour usage. A completely randomized design with four treatment levels of breadfruit flour and okra gel ratios 0:0 (K), 10:10 (B), 20:20 (B), and 30:30 (C) was employed. The study analyzed wet noodle quality based on chemical, physical, microbiological, and organoleptic parameters. Results indicate that wet noodles have water content ranging from 31.33% to 47.6%, ash content ranging from 1.03% to 2.7%, protein content ranging from 7.54% to 10.19%, insoluble fiber content ranging from 7.7% to 9.03%, soluble fiber content ranging from 5.5% to 6.3%, cooking loss ranging from 6.50% to 7.71% and tensile strength ranging from 0.013% to 0.019%. Total plate count and yeast mold count meet the quality standards specified in SNI 2987-2015. The best quality wet noodles were observed in the 30:30 (C) treatment.
Sifat fisikokimia marshmallow kulit buah naga merah (Holycereus polyrhizus) dengan perbedaan konsentrasi sari lemon dan gula pasir: Physicochemical properties of red dragon fruit peel marshmallow (Holycereus polyrhizus) with differences in lemon juice and sugar concentrations Azara, Rima; Budiandari, Rahmah Utami; Sari, Poppy Diana; Maziya, Zidny
TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Vol 16 No 2 (2025)
Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/qf0bre09

Abstract

The red dragon fruit peel (Hylocereus polyrhizus), which is often discarded as waste around 30–35% of the total fruit, has potential as a natural food colorant. One innovative use is as a raw material for marshmallow, a soft, spongy candy typically made from sugar, gelatine, colouring, and flavouring agents. Sugar addition plays a role in sweetness, texture, and appearance enhancement. Additionally, lemon juice can be used as a natural flavour due to its bioactive compounds such as flavonoids, limonoids, and high vitamin C content. This study aims to investigate the effect of different concentrations of granulated sugar and lemon juice on the physicochemical characteristics of marshmallow made from red dragon fruit peel. The study employed a randomized complete block design (RCBD) with two factors: sugar concentration (27%, 35%, 43%) and lemon juice concentration (0.7%, 1.3%, 1.9%) with three replications. Parameters observed included moisture content, ash content, vitamin C, total sugar, whiteness index, and hardness. The results showed no interaction between sugar and lemon juice. Sugar concentration significantly affected moisture content, ash content, total sugar, whiteness index, and hardness of the marshmallow. In contrast, lemon juice concentration did not have a significant effect on all measured parameters. Furthermore, vitamin C content showed no significant differences among treatments.
Pengaruh substitusi kulit udang dan tepung tapioka terhadap karakteristik sensoris dan fisikokimia kerupuk daun kelor: The effect of shrimp shell and tapioca flour substitution on the sensory and physicochemical characteristics of moringa leaf crackers Indriawan, Rois; Dwi Hastuti, Ningrum; Assrorudin; Agustin, Leli
TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Vol 16 No 2 (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.v16i2.6349

Abstract

Crackers are a type of dry, crispy snack typically made from starchy ingredients, particularly tapioca flour, due to its high starch content. However, utilizing food waste such as shrimp shells can add nutritional value while also supporting sustainable practices. Shrimp shells, a by-product of shrimp processing, contain significant levels of crude protein (25–40%), calcium carbonate (45–50%), and chitin (15–20%), making them a potential functional ingredient. This study aimed to investigate the effect of substituting shrimp shells and tapioca flour on the sensory and physicochemical characteristics of Moringa leaf crackers. The experiment was conducted using four formulations: KKU0 (0% shrimp shell: 100% tapioca), KKU1 (5%: 95%), KKU2 (10%: 90%), and KKU3 (15%: 85%). Sensory evaluations (hedonic tests) assessed color, aroma, taste, and texture, while physicochemical analyses focused on expansion (bloomability) and oil absorption. The sensory results showed that KKU3 (15% shrimp shell) had the highest preference scores: color 3.84, aroma 4.04, taste 4.36, and texture 4.52, indicating favorable consumer acceptance. However, the best physicochemical properties were observed in KKU0, with the highest bloomability (0.84%) and lowest oil absorption (0.136%), suggesting that higher shrimp shell content reduces these physical qualities. The conclusion of this study is that the substitution of shrimp shells can improve sensory acceptance, but may reduce physicochemical properties such as expansion ratio and oil absorption in moringa leaf crackers.
Pengaruh penambahan isolat protein kedelai (IPK) pada adonan tepung beras terhadap sifat sensoris dan kadar protein kwetiau: The effect of adding soybean protein isolate (SPI) to rice flour dough on the sensory properties and protein content of rice noodles (kwetiau) Karim, Fatimah; Rahmawati, Fitri; Widihastuti, Widihastuti
TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Vol 16 No 2 (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.v16i2.6437

Abstract

The development of rice noodles (kwetiau) made from rice flour has weaknesses in protein content and texture. Therefore, soy protein isolate (SPI) is used for fortification to overcome protein deficiency and improve organoleptic properties. The study aimed to develop rice noodles from rice flour fortified with SPI to increase protein content and maintain its sensory properties. The method used research and development using 4D models. The research began with the establishment of a reference recipe followed by the formulation of rice noodle dough with the addition of SPI at concentrations of 5%, 7.5%, and 10%. The main ingredients consisted of rice flour, tapioca flour, and SPI produced by Linyi Shansong Biological Products Co. Ltd. The process of making rice noodles includes weighing, mixing, adding water, steaming, cooling, cutting, and vacuum packaging. Observations were made on protein content and sensory properties (color, aroma, taste, texture) through hedonic test of 30 panelists, then analyzed quantitatively. The results showed that the addition of SPI significantly increased the protein content of rice noodles. The 10% SPI formulation increased the protein content from 2.67% (control) to 5.75%. Sensory properties in the addition of 10% SPI had no significant effect on aroma and taste, and even increased panelists' preference for color. However, the texture of rice noodles decreased significantly with the addition of 10% SPI, which was thought to be due to the effect of too high SPI so that the strength and elasticity of the gel decreased. In conclusion, the addition of 10% SPI to rice noodles successfully increased the protein content without affecting the acceptance of aroma, taste, and color. However, formulation optimization needs to be done to improve the decreased texture so that the product can be accepted by consumers as a whole.
Karakteristik mutu organoleptik yogurt susu kambing etawa dengan variasi konsentrasi ekstrak bunga telang dan lama fermentasi: Organoleptic quality of etawa goat milk yoghurt with varying concentrations of butterfly pea extract dan fermentation durations Pramitha, Asti Rizkiana; Handarini, Kejora; Ningtyas, Rosidah Wahyu; Mekasari, Firsta Koesdyah; Saraswati, Exist
TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Vol 16 No 2 (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.v16i2.6522

Abstract

Etawa goat milk is a nutritious, easily digestible, dan hypoallergenic alternative to cow's milk. However, goat milk yogurt often possesses a distinctive aroma that is less preferred by consumers. The addition of butterfly pea flower (Clitoria ternatea) extract, which contains anthocyanins dan other bioactive compounds, is expected to improve the sensory quality of the yogurt. Furthermore, fermentation time also influences the texture, taste, dan aroma of the final product. This study aims to evaluate the effect of combining different concentrations of butterfly pea flower extract dan fermentation durations on the organoleptic quality of Etawa goat milk yogurt. A two-factor Completely Randomized Design (CRD) was applied, involving variations in extract concentration dan fermentation time. Organoleptic evaluation was conducted for color, aroma, taste, dan texture attributes with the participation of trained panelists.The results showed that the combination of extract concentration dan fermentation time significantly affected the organoleptic properties of the yogurt. Treatment B3T3 (3% extract, 12-hour fermentation) yielded the highest scores for all sensory attributes. The improvements were attributed to anthocyanin stability, volatile compound formation, dan protein aggregation during fermentation.  The B3T3 treatment produced yogurt with the best sensory characteristics dan strong potential for consumer acceptance as a functional goat milk-based product enriched with butterfly pea flower.
Karakteristik fisikokimia biji kakao (Theobroma cacao L) single-origin Sumbermanjing Wetan, Malang terfermentasi dengan variasi suhu dan lama penyangraian: Physicochemical characteristics of single-origin cocoa beans (Theobroma cacao L.) from Sumbermanjing Wetan, Malang fermented with variations in temperature and roasting time Elianarni, Dahlia; Lestar, Ayu; Harini, Noor; Manshur, Hanif Alamudin
TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Vol 16 No 2 (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.v16i2.6105

Abstract

Cocoa is one of the leading commodities in Sumbermanjing Wetan, Malang, East Java, Indonesia. In this study, only one source of cacao was used, so it is called single-origin. The cocoa beans produced by farmers are still of low quality, especially in terms of the strength of the aroma, color, and distinctive chocolate taste. Fermentation of cacao beans can repair the physicochemical and sesory quality. Roasting are important stages in the processing of cocoa beans which significantly contribute to the development quality of flavor and aroma that caused by heat. Several factors can influence roasting are temperature and duration. This research aimed to determine the effect of temperature and duration of roasting on the physicochemical characteristics of fermented cocoa beans. The method used was a factorial Completely Randomized Design (CRD) with treatment variations in temperature A (120 C; 140 C; 160 C) and time B (20 minutes, 40 minutes, 60 minutes). Higher temperatures and longer roasting times can reduce the yield, color intensity, and moisture content of cocoa beans and increase the pH level. The best treatment was obtained at A2B1 with a temperature of 140 °C and a roasting time of 20 minutes which had a yield of 76%; brightness level (L) 37; degree of redness (a) 5.4; yellowness level (b) 1.75; pH level 4.885;  water content 2.9%; fat content 48.12% and polyphenols 6.32 mgAE/g extract.
Analisis tingkat kontribusi teknologi pada produksi gula di pabrik gula Gempolkrep Mojokerto: Analysis of technology contribution rate to sugar production in Gempolkrep Mojokerto sugar factory Yulianto, Teguh; Yuliati, Nuriah; Syah, Mirza Andrian
TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Vol 16 No 2 (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.v16i2.6226

Abstract

The sugar industry in Indonesia plays an important role in supporting national food security. Sugar factories as one of the vital sectors not only produce sugar for domestic consumption but also contribute to the local economy and the agricultural sector, especially sugar cane. Gempolkrep Sugar Factory, which has been operating since 1849, is one of the sugar factories that faces challenges in terms of increasing production yields, as seen from the stagnation of yields around 8% in the last 6 years. This study aims to analyse the condition of the sugar production process, identify the contribution of technology to production, and determine the priority of improvements needed at Gempolkrep Sugar Factory. The research methods used are descriptive method to describe the production process, technometric method to assess technology contribution, and AHP (Analytical Hierarchy Process) method to determine improvement priorities. The results of this study show that the sugar production process at Gempolkrep Sugar Factory consists of 7 stages, with the technology applied classified as semi-modern with a TCC value of 0.675. The main improvement priority that must be done is machine modernisation with an AHP score of 0.473 which is focused on improving the IoT-based monitoring system with an AHP score of 0.460. The conclusion from these results is that implementing improvements based on existing priorities will help increase production yields and produce more consistent sugar products.
Substitusi tepung tulang ikan tongkol (Euthynnus affinis) sebagai ingredient pangan pada pembuatan crackers roll tinggi kalsium: Substitution of tuna fish bone flour (Euthynnus affinis) as a food ingredient in the production of high calcium crackers roll Alim, Najwa Saidah Cantika; Haryati, Sakinah; Aditia, Rifki Prayoga
TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Vol 16 No 2 (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.v16i2.6257

Abstract

Tuna bone flour is a waste product of fish meatball processing which is rich in calcium and has the potential to be used as a food substitute ingredient. An ingredient is a material or component used in making food products for a specific purpose, such as providing taste, texture, or nutritional content. Crackers roll was chosen as a substitution medium because it is a snack that is popular with teenagers, so it can be an alternative to increase calcium intake which is still low among Indonesian teenagers. This study aims to determine the best concentration of tuna bone flour substitution and the characteristics of crackers roll. The data analysis method used in chemical and physical parameters used a Completely Randomized Design (CRD) with ANOVA, organoleptic tests using a hedonic scale on a scale of 1–9 followed by the Kruskal-Wallis and Whitney U tests, and the best product treatment using the DeGarmo method. The results showed that the best crackers roll was produced from a 5% substitution of tuna bone flour, with a hedonic value of appearance of 5.93, aroma of 5.93, taste of 5.27, and texture of 6.13. The chemical content includes water content of 5.35%, ash 7.21%, protein 11.8%, fat 23.4%, carbohydrate 52.10%, calcium 479.11 mg/100 g and hardness 2823.3 gf. With these contents, this product has met the criteria as a high calcium food and has the potential to become a functional food innovation that is nutritious and has a selling value.
Sifat fisikokimia beras analog berbasis pati talas beneng dan pati jagung dengan substitusi agar dari rumput laut (Glacilaria sp.): Physicochemical properties of analog rice based on beneng taro starch and corn starch with agar substitution from seaweed (Glacilaria sp.) Khodijah; Aditia, Rifki Prayoga; Haryati, Sakinah
TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Vol 16 No 2 (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.v16i2.6310

Abstract

Analog rice is an artificial rice product that resembles the shape and texture of conventional rice. This study aimed to determine the optimal concentration of agar flour (Gracilaria sp.) substitution in the formulation of analog rice based on beneng taro starch and corn starch. A Completely Randomized Design (CRD) was used with four levels of agar flour concentration: 0%, 5%, 7.5%, and 10%. The research stages included the production of analog rice, evaluation of physical characteristics (whiteness degree, rehydration capacity, and expansion ratio), chemical properties (moisture, ash, fat, protein, carbohydrate), and hedonic test (appearance, aroma, taste, and texture). Data were analyzed using SPSS version 20.0, and the best treatment was determined using De Garmo’s effectiveness index. Nutritional Adequacy Rate (RDA) values were calculated using Microsoft Excel. The results showed that the best treatment was 7.5% agar flour substitution. The physical characteristics included an expansion ratio of 110%, rehydration capacity of 107%, and whiteness degree of 31.2%. The chemical composition consisted of 11.30% moisture, 1.89% ash, 0.18% fat, 1.73% protein, 84.80% carbohydrates (by difference), and 5.40% dietary fiber. The hedonic test results showed scores for appearance (5.07), smell (5.53), taste (5.10), and texture (6.03). These results indicate that the substitution of Gracilaria sp. agar flour can improve the physical, chemical, and sensory characteristics of analog rice.
Katakteristik pengembangan beras analog berbasis pati talas beneng (Xhantosoma undipes) dan jagung (Zea mays) dengan penambahan alginat (Sargassum sp): Characteristics of analog rice development based on taro starch (Xhantosoma undipes) andcCorn (Zea mays) with the addition of alginate (Sargassum sp) Lubis, Nur Ikhwani; Haryati, Sakinah; Aditia, Rifki Prayoga
TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Vol 16 No 2 (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.v16i2.6343

Abstract

Most Indonesian people are highly dependent on rice consumption to meet their daily carbohydrate needs. This results in a high level of rice consumption that exceeds its production level. This can have an impact on food security in Indonesia. Making analog rice from beneng taro starch, corn starch and the addition of alginate is possible as an alternative to rice, in addition analog rice can also be used as a high-fiber functional food. The purpose of this study was to determine the best alginate addition formulation for the characteristics of analog rice made from beneng taro starch and corn starch. This study used a Completely Randomized Design (CRD) with 1 alginate concentration factor consisting of four levels, namely 0%, 1%, 2%, and 3%. Each treatment was repeated three times so that a total of 12 experimental units were obtained. The results showed that the addition of 3% alginate gave the best results. Physical analysis showed that the best formulation had a rehydration power of 197% and a swelling power of 111%. Chemical analysis showed that the best formulation contained 0.86% fat, 2.14% protein, 13% water, 0.55% ash, 71.66% carbohydrate, and 6.25% dietary fiber. This fiber content contributed about 62.7% of the recommended daily fiber intake for the general population. In terms of sensory, the 3% alginate formulation was also the most preferred by the panelists, especially in terms of appearance, odor, taste, and texture.

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