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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.
Arjuna Subject : -
Articles 2 Documents
 1 
Search results for , issue "Vol 17 No 2 (2026)" : 2 Documents clear
Proses Pembuatan Santan Cair Dari Kernel Kelapa Sawit Dengan Penambahan Penstabil Mono-Diacyl Glycerol (M-DAG) Dimas Syaiful Ansori; Ngatirah Ngatirah; Dina Mardhatilah
TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Vol 17 No 2 (2026)
Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/z8qycp57

Abstract

This study developed an innovation in producing coconut milk from oil palm kernel with the addition of the stabilizer M-DAG. The research aimed to determine the effect of the kernel-to-water ratio and the M-DAG concentration on the physical and chemical properties of the resulting kernel milk, and to identify the best combination that meets the Indonesian National Standard (SNI) and is most preferred by panelists. The experiment used Randomized Complete Block Design (RCBD) with two factors: the kernel-to-water ratio (1:1, 1:2, 1:3 w/w) and the M-DAG concentration (1%, 2%, 3%). The kernel milk was analyzed for fat content, viscosity, pH, free fatty acids, total solids, emulsion stability, peroxide value, and organoleptic characteristics (aroma, color, and taste). The results indicated that the kernel-to-water ratio significantly affected all tested parameters: fat content, viscosity, pH, free fatty acids, total solids, emulsion stability, peroxide value, and organoleptic characteristics. The concentration of M-DAG influenced most physicochemical properties, except for peroxide value and organoleptic attributes, which showed no significant differences. All samples exhibited the same level of organoleptic preference. The best kernel milk, which complied with the SNI standard, was produced with a kernel-to-water ratio of 1:1 (w/w) and 1% M-DAG. This sample had the following characteristics: pH of 6.01; total solids of 9.18%; fat content of 18.17%; free fatty acids of 0.17%; viscosity of 15.32 mPa.s; emulsion stability of 60.20%; and a peroxide value of 17.89 mEq/kg.
Optimalisasi nilai protein dan lemak tepung ikan lele (Clarias sp.) berdasarkan lama perendaman dan pengeringan Rahadewi Febriyana; Fitriana Mustikaningrum
TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Vol 17 No 2 (2026)
Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/rbpmqp83

Abstract

    Tepung ikan lele merupakan salah satu produk olahan yang memiliki nilai gizi tinggi, terutama dalam hal kandungan protein dan lemaknya sehingga berpotensi sebagai sumber pangan alternatif bergizi. Penelitian ini bertujuan untuk mengetahui optimalisasi nilai protein, lemak, dan daya terima tepung ikan lele berdasarkan lama perendaman dan pengeringan. Metode penelitian menggunakan desain eksperimental rancangan acak lengkap (RAL) dengan 4 perlakuan 3 kali ulangan dan 12 kali percobaan. Perlakuan diberikan  kode P1, P2, P3, dan P4. Analisis data yang digunakan adalah One-way Analysis Of Variance (ANOVA)            dengan nilai signifikasi 95%. Jika data berdistribusi tidak normal maka digunakan uji statistik Kruskal-Wallis diikuti uji LSD/ Uji Mann-Whitney U. Hasil analisis terbaik atau tertinggi kadar protein pada perendaman 15 menit pengeringan 12 jam (P2) sebesar 56,53%. Tidak terdapat pengaruh nyata dari kadar lemak pada tepung ikan lele, artinya kadar lemak pada seluruh perlakuan tidak menunjukkan perbedaan yang signifikan dan masih melebihi standar SNI (12%). Hasil penelitian daya terima pengaruh tepung ikan lele terhadap sensori aroma,warna, keseluruhan menunjukkan tidak terdapat berbedaan yang signifikan. Dari penelitian ini, dapat disimpulkan bahwa tepung ikan lele yang disukai berdasarkan keseluruhan adalah perendaman 30 menit pengeringan 12 jam (P4) dengan rata-rata 5,02 yang termasuk dalam kategori agak suka pada aspek penilaian.  

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