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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 17 No 1 (2026)" : 15 Documents clear
Kadar klorofil ekstrak daun pepaya pada jenis pelarut dan kadar zat penstabil yang berbeda Poppy Diana Sari; Lukman Hudi; Al - Machfud; Aisyah Nurkhaliza; Erika Puspita Sari
TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Vol 17 No 1 (2026)
Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/rdraga58

Abstract

Chlorophyll is a green coloring agent and antioxidant from plants that is needed in everyday life, both in the food industry, cosmetics and renewable energy. Its abundant presence in nature makes it interesting to research and develop its use. Various methods are used to extract chlorophyll from existing natural materials. One type of plant with the highest chlorophyll content is papaya leaves, but the highest chlorophyll content has not been found from the extraction process used so far. The use of papaya leaves has only been used for animal feed so it is very interesting to develop in order to be used further in other things. This study aims to obtain the highest chlorophyll content with the treatment of solvent types and levels of stabilizers used in the papaya leaf chlorophyll extraction process. The study was conducted with 2 treatment variables, including the type of solvent, namely ethanol and seton and the treatment of the levels of NaHCO3 stabilizers used, namely 1%, 3% and 5%. From the research that has been done, the highest results were obtained in the treatment using acetone as a solvent and the addition of NaHCO3 stabilizer as much as 3%. This treatment resulted in an extract yield of 7.56%, an average total chlorophyll content of 10.597%, an average chlorophyll a content of 5.916% and an average chlorophyll b content of 4.684%.
Pengaruh suhu pengeringan terhadap karakter fisikokimia dan aktivitas antioksidan tisane daun rosella (Hibiscus sabdariffa L.) Fiddini Nurul Hasri; Misril Fuadi; Nur Izalin Binti Mohamad Zahari; Muhammad Shafiq Bin Johari; Norra Ismail; Norhartini Abdul Samad
TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Vol 17 No 1 (2026)
Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/k93dqj15

Abstract

Roselle leaf tisane is the name for an herbal tea made from dried roselle leaves. Tisanes are popular for their aroma, antioxidant content, and therapeutic properties. Roselle leaves are known to be a source of antioxidants, flavonoids, and phenolic compounds, which contribute to their health benefits. This study aimed to investigate the effect of drying temperature on the physicochemical characteristics, antioxidant activity, and sensory acceptance of Roselle (Hibiscus sabdariffa L.) tisane. Roselle leaves were dried at 40°C, 50°C, and 60°C, and the resulting powders were analyzed for moisture content, water activity, color, total phenolic content (TPC), FRAP, DPPH, TEAC, total flavonoid content (TFC), pH, and sensory properties of the infusion at 60°C. Results showed that moisture and water activity decreased with increasing drying temperature, reaching the lowest values at 60°C. Antioxidant activities, including TPC, FRAP, DPPH, TEAC, and TFC, significantly increased at higher drying temperatures. The infusion pH slightly decreased with temperature, while color and overall sensory acceptance did not show significant differences. These findings indicate that drying at 50–60°C can enhance the bioactive compounds and antioxidant activity of Roselle leaves without compromising sensory quality. This study provides valuable insights for optimizing Roselle processing as a functional beverage with high antioxidant potential.
Pengaruh suhu pengeringan dan ukuran potongan terhadap karakteristik pengeringan nanas (Ananas comosus) Hadijah Gajah; Misril Fuadi; Noor Azizah Binti Ahmad; Hairiyah Binti Mohamad
TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Vol 17 No 1 (2026)
Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/9wdk9a64

Abstract

Pineapple (Ananas comosus L. Merr.) is a tropical fruit with high economic value, but it has a short shelf life, requiring post-harvest processing to increase stability and added value. This study aimed to analyze the effect of drying temperature and slice size on the physical, chemical, and microbiological characteristics of pineapple powder. Pineapple variety MD2 was dried using a convection oven at 60°C and 70°C with slice sizes of 0.25 cm and 0.125 cm. The parameters observed included moisture content, water activity (a_w), pH, total soluble solids (TSS), color (L*, a*, b*), and microbiological quality. The results showed that increasing the drying temperature and reducing the slice size significantly reduced the moisture content and a_w value of pineapple powder. Treatment at 70°C with a slice size of 0.125 cm resulted in the lowest a_w value and the best microbiological stability. However, higher drying temperatures tended to decrease color brightness due to non-enzymatic browning. Overall, the combination of a temperature of 70°C and a cut size of 0.125 cm is the optimum condition for producing pineapple powder that is stable and safe for consumption, while still maintaining the quality of the product color.
Karakteristik es krim susu beras dengan perbedaan penambahan emulsi putih telur dan waktu mixing Cahyaning Rini Utami; Luluk Nur Aini Mufidah
TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Vol 17 No 1 (2026)
Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/4cw7ac64

Abstract

Rice milk ice cream is an alternative lactose-free frozen product, but its texture and stability are greatly influenced by the dough's ability to form an emulsion and trap air during churning. This study aimed to evaluate the effect of egg white concentration as an emulsion and mixing time on the physicochemical characteristics and organoleptic acceptability of rice milk ice cream. The study used a two-factorial Randomized Block Design: 50, 100, and 150 g of egg white and 10 and 20 minutes of mixing time (6 combinations; 3 replications). Physicochemical parameters included overrun, melting time, fat, water, and ash content, while organoleptic tests (taste, color, texture) were assessed by 25 untrained panelists. Physicochemical data were analyzed using ANOVA followed by Tukey's test, and organoleptic data were analyzed using Friedman's test; the best treatment was determined using the De Garmo Effectiveness Index. Key findings are: Higher egg white concentration and longer mixing time increased overrun, melting time, and fat, water, and ash content. The optimal treatment (150 g egg white, 20 minutes mixing) resulted in 13.70% overrun, 114.34 seconds melting time, 8.07% fat, 79.36% moisture, 2.52% ash, and hedonic scores of 4.00 (taste), 3.82 (color), and 4.20 (texture). The enhanced emulsion improved ice cream lightness and softness (overrun) and slowed melting, but the increased moisture content indicates that further research is needed to optimize stabilizers and sweeteners for consistent quality.
Pengaruh perbedaan komposisi bahan terhadap kualitas tekstur mi konjak Ferdy Pratama; Bunga Raya Ketaren; Norzaleha Binti Kasim; Maisarah Binti Shamsulkamal
TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Vol 17 No 1 (2026)
Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp73m740

Abstract

Konjac noodles are functional foods characterized by low calorie content, high soluble fiber, and gluten-free properties. The textural quality of konjac noodles is highly dependent on differences in ingredient composition, particularly the interaction between konjac glucomannan (KGM), calcium hydroxide (Ca(OH)₂) as a cross-linking agent, and additional hydrocolloids or starch. This study aimed to examine the effect of variations in the composition of these ingredients on the textural quality of konjac noodles, as represented by tensile strength and elasticity. A factorial experimental design was applied using the same types of ingredients with varying proportions, and texture analysis was conducted using a texture analyzer. The results showed significant differences in textural properties among formulations. Batch F3 exhibited the highest tensile strength (24.08 g) and elasticity (−36.08 mm), indicating the formation of a strong and flexible gel structure with relatively low variability. Conversely, Batches F2 and F14 produced weak and unstable gel structures, while Batch F4 resulted in a rigid gel with limited elasticity. These findings indicate that the textural quality of konjac noodles is influenced by differences in ingredient composition, where an appropriate balance between tensile strength and elasticity is essential to obtain a stable and desirable texture.
Pengaruh penambahan kacang tunggak (Vigna unguiculata) dan daun kelor (Moringa oleifera) terhadap sifat kimia dan organoleptik biskuit gluten free Valentino Adrian Chuardy; Kejora Handarini; Yuyun Yuniati; Rachma Nur Devianti; Imania Ayu Wulandari
TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Vol 17 No 1 (2026)
Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/anq3fs88

Abstract

Biskuit adalah kudapan yang digemari dan mudah diterima di Indonesia. Pemanfaatan kacang tunggak dan daun kelor pada biskuit gluten free berbahan tepung mocaf perlu dikaji sehingga dapat menghasilkan sifat kimia dan organoleptik yang serupa dengan biskuit berbahan tepung terigu. Kacang tunggak dan daun kelor merupakan sumber pangan lokal kaya protein yang bermanfaat sebagai bahan fortifikasi tepung mocaf dalam upaya pengurangan penggunaan tepung terigu. Tujuan dari penelitian ini adalah untuk menentukan pengaruh dan  perlakuan terbaik dari konsentrasi penambahan kacang tunggak (Vigna unguiculata) dan daun kelor (Moringa oleifera) terhadap sifat kimia dan organoleptik biskuit gluten free. Penelitian ini menggunakan metode eksperimen laboratoris dengan menggunakan Rancangan Acak Lengkap (RAL) satu faktor dengan 4 level perlakuan yakni perbandingan konsentrasi tepung kacang tunggak dan bubuk daun kelor yang terdiri dari perlakuan P1 (96% : 4%), P2 (92% : 8%), P3 (88% : 12%), P4 (84% : 16%). Penelitian ini dilakukan 3 kali ulangan. Parameter uji yang dilakukan adalah sifat kimia yang terdiri dari kadar air, kadar abu, kadar protein dan kadar serat kasar. Sifat organoleptik terdiri dari warna, rasa, aroma dan tekstur. Hasil penelitian menyatakan perlakuan terbaik adalah biskuit gluten free dengan perbandingan tepung kacang tunggak 92% dan bubuk daun kelor 8% (P2) dengan hasil kadar air 3,81%, kadar abu 2,35%, kadar protein 14,11%, kadar serat kasar 2,62%, dan rerata organoleptik dengan nilai 3 (Netral). Hal ini menunjukkan bahwa tepung kacang tunggak dan bubuk daun kelor dengan formula yang tepat memiliki potensi besar sebagai bahan fortifikan dalam pembuatan biskuit gluten free dalam mendukung pemanfaatan pangan lokal dan substitusi terigu.
Pengaruh substitusi tepung buah pepaya pada produk crackers dari tepung mocaf dan susu sapi segar Amanda Khairani Salsabella; Eni Purwani; Aan Sofyan
TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Vol 17 No 1 (2026)
Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/4m5eqs40

Abstract

Crackers are snack foods with potential as functional foods using local ingredients. Modified Cassava Flour (MOCAF) is a gluten-free carbohydrate source but low in protein and minerals. Fresh cow’s milk provides calcium and protein, while pepaya flour substitution is expected to enhance mineral, protein, and reducing sugar content. This study aimed to analyze the effect of pepaya flour substitution on calcium, magnesium, protein, and reducing sugar content in crackers made from MOCAF and fresh cow’s milk. This experimental study used a completely randomized design with pepaya flour substitution levels of 0%, 20%, 30%, and 40%. Calcium and magnesium were analyzed using ICP-OES, protein using the Kjeldahl method, and reducing sugars using the Luff–Schoorl method. Data were analyzed using one-way ANOVA followed by Duncan’s multiple range test to determine differences among treatments. pepaya flour substitution significantly affected calcium, protein, and reducing sugar content (p<0.05), with the highest increase at 40% substitution. Magnesium also increased, but no significant difference was observed between 30% and 40%. Fresh cow’s milk contributed to higher calcium and protein, while pepaya flour enhanced magnesium and reducing sugar content. Substituting pepaya flour in MOCAF crackers with fresh cow’s milk increases calcium, magnesium, protein, and reducing sugar content, with greater effects at higher substitution levels.
Karakteristik kimia dan organoleptik set yoghurt buah campolay (Pouteria Campechiana) dengan variasi lama inkubasi Karina Wijaya
TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Vol 17 No 1 (2026)
Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/285gpj37

Abstract

Campolay fruit yoghurt set is a fermented milk drink that is beneficial for the body because it contains various nutrients. This research aims to determine the effect of variations in incubation time on the chemical and organoleptic characteristics of Campolay fruit yoghurt sets and to determine the best incubation time for yoghurt sets that meet SNI. This research used a Completely Randomized Design (CRD) with 4 treatment levels and 3 repetitions, namely P1 (incubation time for 5 hours), P2 (incubation time for 6 hours), P3 (incubation time for 7 hours), P4 (incubation time for 8 hours). The results showed that variations in incubation time had a significant effect on the water, fat, vitamin C, protein and lactic acid content but had no significant effect on the ash content and organoleptic values of the attributes of taste, aroma, color, appearance and the overall set of Campolay fruit yoghurt. The treatment for varying the incubation length of the best Campolay fruit yoghurt set is the P4 treatment (incubation time 8 hours) which produces a yoghurt set with chemical characteristics in the form of water content of 69.16%, ash content of 0.96%, fat of 2.18%, vitamin C 42, 16 mg/100gr, protein 3.21%, lactic acid 0.47% and organoleptic attributes color 2.20 (like), Aroma 2.68 (rather like), taste 2.52 (like), appearance 2.44 ( like), overall 2.46 (somewhat like).  
Karakteristik tekstur dan sensori roti sourdough dengan penambahan Dangke (keju Enrekang) Monika Rahardjo; Monang Sihombing; Marta Amelyia Sipayung; Bintang Carouline
TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Vol 17 No 1 (2026)
Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/vybbh586

Abstract

Sourdough bread is increasingly recognized not only for its nutritional benefits but also for its potential to incorporate local ingredients that improve sensory and functional qualities. Dangke (Enrekang cheese), a traditional Indonesian dairy product, contains protein and lipid components that may influence the texture and flavor profile of sourdough bread. This study aimed to evaluate the effect of Dangke incorporation on the physical and sensory characteristics of sourdough bread, with a focus on identifying the optimal concentration that enhances bread quality. Texture analysis was performed using a texture analyzer to measure hardness, cohesiveness, springiness, gumminess, chewiness, fracture force, adhesiveness, adhesive force, and stiffness and sensory analysis was conducted to assess visual, taste, aroma, texture, and overall acceptance. Statistical analysis was conducted using ANOVA and Duncan’s test. Significant differences were observed in hardness, fracture force, and stiffness, while other parameters showed no statistical differences. Moderate incorporation of Dangke (10–20%) reduced hardness and stiffness, producing softer crumb structures. However, at higher concentrations (30%), hardness and stiffness increased, likely due to competition for water absorption and disruption of gluten networks. Sensory results showed improved flavor, aroma, and overall acceptance with increasing Dangke levels, with the highest scores obtained at 20–30%. Incorporating Dangke at optimal levels (20–30%) significantly improves the sensory quality of sourdough bread while maintaining desirable texture. These findings highlight the potential of Dangke as a functional ingredient for product diversification and nutritional enrichment in sourdough-based bakery products.
Pengaruh substitusi tepung tempe edamame (Glycine max (L.) Merrill) terhadap tekstur dan warna crackers Difaa&#039; Millati &#039;Izzah; Aan Sofyan
TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Vol 17 No 1 (2026)
Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/8zfxch26

Abstract

Indonesia has a high potential for edamame production, so it needs to be developed into value-added food products, one of which is through the use of edamame tempeh flour as a substitute for wheat flour in crackers. Edamame tempeh flour contains quite high protein and fiber, so it has the potential to increase the nutritional value of the product without reducing its physical characteristics. In addition, the use of edamame tempeh flour can be an alternative for diversification of legume-based foods that have a long shelf life and are easily applied in various product formulations. This study aims to determine the effect of edamame tempeh flour substitution (0%, 5%, and 15%) on the texture and color of crackers. The study used a Completely Randomized Design (CRD) with three treatments including one control and two replications each. Crackers were made according to the standard formulation, then their texture was analyzed using an AMETEK TA1 Texture Analyzer to obtain hardness, fracture, crispiness, and crunchiness values. Color was analyzed using a CR-400 Colorimeter with L*, a*, and b* parameters. Data were tested using One Way ANOVA. The results showed that the substitution of edamame tempeh flour significantly affected the crunchiness parameter (p<0.05), but did not affect hardness, fracture, crispiness, L*, a*, and b* (p>0.05). Crunchiness decreased with increasing substitution of edamame tempeh flour, while other textures tended to be stable. The color parameter also did not show significant differences between treatments so that the addition of tempeh flour was not able to affect the L*, a*, and b* values of the product.

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