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INDONESIA
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 383 Documents
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PKM KELOMPOK PKK DAN KELOMPOK TANI DUSUN SIDOMULYO DESA LIMBUNG KECAMATAN SUNGAI RAYA KABUPATEN KUBURAYA KALIMANTAN BARAT Muflihah Ramadhia; Abdullah Abdullah

Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (454.195 KB) | DOI: 10.35891/tp.v9i2.1200

Abstract

Kelompok PKK dan Kelompok Tani Usaha dusun Sidomulyo merupakan mitra aktif dari kegiatan pengabdian masyarakat yang diberikan. Kegiatan ini bertujuan memberikan keterampilan dan keahlian kepada mitra untuk memiliki kemampuan dalam mengolah lidah buaya menjadi olahan produk pangan yang dapat dijual dipasaran. Metoda yang dilakukan adalah dengan melakukan demonstrasi mengolah lidah buaya menjadi olahan pangan berupa: sirup, selai, permen jelly , biskuit, pudding dan teh kulit lidah buaya. Hasil yang diperoleh menyimpulkan bahwa sirup dapat diterima oleh 16 dan tidak dapat menerima 4 orang.Selai dapat diterima oleh 18 dan tidak dapat menerima 2 orang. Permen jelly dapat diterima seluruh responden (20 orang), biskuit dapat diterima oleh 18 dan tidak dapat menerima 2 orang, pudding dapat diterima seluruh responden (20 orang) dan teh kulit lidah buaya diterima oleh 18 dan tidak dapat menerima 2 orang. Simpulan dari kegiatan ini adalah mitra mampu mengolah produk olahan lidah buaya menjadi produk yang umumnya dapat diterima konsumen
PKM BAGI KELOMPOK TANI NANAS DAN KELOMPOK PKK DESA PEMATANG TUJUH KECAMATAN RASAU JAYA KABUPATEN KUBU RAYA KALIMANTAN BARAT Dedi Herdiansyah; Ichsan Ichsan

Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (217.091 KB) | DOI: 10.35891/tp.v9i2.1201

Abstract

Desa Pematang Tujuh merupakan desa di Kecamatan Rasau Jaya I yang memilik i potensi tanaman lokal yaitu nanas. Nanas di wilayah ini belum diolah menjadi berbagai olaha n pangan. Tujuan kegiatan ini adalah memberikan peningkatan keterampilan dan pengetahua n dalam mengolah nanas menjadi selai, sirup, permen jelly dan manisan kering. Metoda yang digunakan menjadi dua tahapan yaitu dengan cara presentasi/orasi oral terhadap materi dan praktek pengolahan produk. Hasil yang diperoleh adalah selai, sirup dan manisan kering disukai oleh seluru konsumen, sedangkan permen jelly disukai oleh 18 orang dan tidak disenangi oleh 2 orang konsumen
PKM KELOMPOK PKK DAN KELOMPOK TANI DESA SUNGAI KUPAH KECAMATAN KAKAP KABUPATEN KUBURAYA KALIMANTAN BARAT Susana Susana; Evi Sofiana

Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (286.085 KB) | DOI: 10.35891/tp.v9i2.1202

Abstract

Kegiatan pengabdian masyarakat ditujukan pada mitra kelompok PKK dan Kelompok T ani di wilayah Desa Sungai Kupah yang memiliki potensi baik sumber daya alam maupun sumber daya manusia untuk dikembangkan namun belum tersentuh teknologi. Kegiatan ini bertujuan untuk memberikan keterampilan dan mengembangkan keahlian dalam memanfaatkan sumber daya tersedia menjadi peluang usaha baru yang menjanjikan. Metoda yang digunakan adalah membagi peserta menjadi 4 kelompok kecil untuk melakukan demonstrasi langsung terhadap olahan yang dirancang. Hasil yang diperoleh menyimpulkan bahwa dari 15 peserta memberikan penilaian pada produk nugget , empek-empek dan putri solo memiliki tingkat penerimaan konsumen 100%, sedangkan cassava cracker 66% dan tiwul instan 80%.
PENINGKATAN EFISIENSI PRODUKSI JENANG DAN KUE KACANG DI KOPERASI WANITA ”MITRA WANITA” DI KECAMATAN KANIGORO, KABUPATEN BLITAR Novita Wijayanti; Rosalina Ariesta Laeliocattleya

Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (445.532 KB) | DOI: 10.35891/tp.v9i1.1378

Abstract

Koperasi Wanita “Mitra Wanita” di Desa Tlogo, Kecamatan Kanigoro, Kabupaten Blitar merupakan sekumpulan wanita yang memiliki usaha olahan pangan. UKM tersebut masih menggunakan peralatan manual sehingga kurang efisien dalam proses produksinya. Kondisi tersebut menyebabkan kapasitas produksi masih terbatas. Kegiatan IbM Kelompok Usaha Bersama Mitra Wanita ini bertujuan untuk membantu UKM dalam meningkatkan efisiensi produksi melalui alih teknologi peralatan produksi sehingga berbagai permasalahan yang dihadapi UKM dalam Koperasi Wanita “Mitra Wanita” ini memperoleh solusi. Alih teknologi yang dilaksanakan dalam program ini adalah alat pengaduk jenang dan mesin pemarut kelapa untuk produsen jenang ketan, serta mixer dan oven untuk produsen kue kacang. Program ini dilaksanakan dengan pelatihan, pendampingan dan uji coba alat untuk memastikan efisiensi alih teknologi serta pendampingan penerapan Cara Pengolahan Pangan yang Baik (CPPB). Hasil alih teknologi menunjukkan adanya peningkatan efisiensi produksi. Penggunaan waktu yang lebih singkat dapat memperoleh hasil dengan kapasitas yang lebih besar dan kualitas yang lebih baik.
PENAMBAHAN EKSTRAK KULIT BUAH NAGA PADA PENGEMBANGAN PRODUK NATA DE COCO BERANTIOKSIDAN Budi Santosa; Lorine Tantalu; Untung Sugiarti

Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v10i1.1433

Abstract

Nata de coco is made from coconut water which is processed by fermentation using Acetobacterxylinum. The nutrients in this product are mostly cellulose fibers better known as bacterial cellulose. High fiber in it makes this product suitable for health when consumed. This study aims to determine the best treatment that gives the results of quality nata de coco. The experimental design used in this study was Factorial Completely Randomized Design with two treatment factors, namely the first factor comparison between dragon fruit skin extract and coconut water, consisting of five levels of treatment P1 = 5% dragon fruit skin extract: 95% coconut water, P2 = 15% dragon fruit skin extract: 85% coconut water, P3 = 25% dragon fruit skin extract: 75% coconut water, P4 = 35% dragon fruit skin extract: 65% coconut water, P5 = 45% dragon fruit skin extract: 55 % coconut water. The second factor is the boiling temperature, consisting of three levels of treatment S1 = 30ºC, S2 = 40ºC, S3 = 50ºC. Repeat for each treatment combination twice. Observation parameters included thickness of nata, weight of nata, anthocyanin level and fiber content. The results showed that the addition of dragon fruit skin extract had not been able to increase the thickness of the nata, nata weight and nata fiber levels but could increase the level of anthocyanin nata. The highest proportion of thickness, weight and highest levels of nata de coco fiber was obtained in the treatment of 5% dragon fruit skin extract and 95% coconut water. The best proportion with the highest anthocyanin level is in the treatment of 45% dragon fruit skin extract and 55% coconut water. The best boiling temperature is at 300C. Boiling temperature does not affect the thickness of the weight and the fiber content of nata de coco. Boiling temperature significantly affects the anthocyanin level of nata de coco..
PKM KELOMPOK USAHA KERIPIK TEMPE DI DESA TULUNGREJO, KECAMATAN BUMIAJI DAN DESA BEJI, KECAMATAN JUNREJO, KOTA BATU, JAWA TIMUR Panji Deoranto; Retno Astuti

Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v10i1.1434

Abstract

Malang, including Batu City, is a tempe-producing region with a characteristic tempe which is a dense texture. The characteristics of the typical tempe have encouraged many small industries and households that produce tempe chips. Batu City which is a tourist city with tempe chips as the main gift, makes the demand for tempe chips very high so that the market for this product is always there. This condition encourages 2 SMEs to produce tempe chips, namely "Fauzi" Tempe Chips (Mitra 1) and "Ibu Anah" UKM Tempe Chips (Mitra 2). The production process that is still done manually and using household-scale equipment by UKM Fauzi Tempe Chips and UKM Ibu Tempe causes less than optimal production results. The Problem of Mitra 1 (SME Tempe Chips "Fauzi") is the tempe chopper used is still tempe manual chopper. Problems with Mitra 2 (UKM "Tempa Chips" Ibu Anah ") are still using wooden handicrafts, the packaging process still uses hand sealers which have started to break, and the process of stripping and breaking soybeans in raw tempeh is still using a simple self-assembling machine. Management and sanitation issues are also a problem in both SMEs. The program implementation methods at both partners include increasing efficiency and capacity of Mitra 2 soybean stripping and solving, enhancing the capacity of cranes in Mitra 1, increasing packaging efficiency in partner 2, improving financial and marketing management in both partners, and assisting in the implementation of food production methods good in both partners. The team will also assist both partners with improved sanitation and assistance in the preparation and implementation of SSOP in both partners.
PEMANFAATAN LIMBAH BIJI DURIAN (Durio zibethinus) SEBAGAI SUBSTRAT ALTERNATIF PEMBUATAN TEMPE BIJI DURIAN DENGAN PERBANDINGAN KADAR RAGI DAN LAMA FERMENTASI Khisbul Maulana El Romadhon; Deny Utomo

Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v10i1.1464

Abstract

Tempe is a food product that is very popular in Indonesia which is processed with a fermentation process in a certain time using Rhizopus oligosporus mushrooms. The waste of durian seeds (Durio zibethinus) into an alternative substrate in the manufacture of tempe is an innovation material in making tempeh. Here we have conducted research on durian seed tempeh, with the variables studied: yeast levels and fermentation duration. Based on the results of chemical analysis and organoleptic tests obtained by durian seed tempeh by consumers, namely the F3R3 treatment (danger of 2% yeast content and 72 hours of fermentation time: 100 g of durian seeds).
PENGARUH PERSENTASE MALTODEKSTRIN DAN LAMA PENGERINGAN TERHADAP KANDUNGAN VITAMIN C MINUMAN SERBUK INSTAN TERONG CEPOKA (Solanum torvum) Karimatus Sakdiyah; Rekna Wahyuni

Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v10i1.1465

Abstract

Cepoka eggplant (Solanum torvum) which has a bitter taste when consumed is less attractive to the public even though its properties are good for health. This study aims to determine the effect of maltodextrin percentage and drying time on vitamin C content of instant powdered eggplant cepoka. The method used in the research of instant eggplant cepoka powder is Factorial Randomized Block Design (RBD) which consists of 2 factors: maltodextrin composition (10%, 20%, and 30%) and drying time (6 hours and 7 hours). Each study was repeated 3 times so that 18 trials were obtained. Tests carried out include physicochemical (vitamin C test, water content test, soluble speed test) and organoleptic test (color, aroma, and taste). Data analysis is done by ANOVA. If it is significantly different, then it is continued by using the Smallest Significant Difference Test (BNT), organoleptic test using Friedman and to find the best treatment using the De Garmo Effectiveness Index (1984) method modified by Susrini (2003). The best results were found in the treatment of 30% maltodextrin and 7 hours drying time (M3P2) with the following results: KA (8.58%), Soluble Speed ​​(0.34s), Vitamin C (28.75mg/g), panelist's preference for 3.55 powder color (neutral / normal), 3 beverage color (neutral / normal), 2.65 (not liking) the drink aroma, and 2.85 (not like) the taste of the drink.
MEMPELAJARI PEMANFAATAN AIR CUCIAN BERAS (Leri) PADA PROSES PEMBUATAN NATA DE LERI M. Faiz Al Laily; Hapsari Titi Palupi

Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v10i1.1466

Abstract

Due to its high nutrition, leri has a big potency to become bacterial growth media and nata. The study aims to find out the influence of coconut sugar concentration and the starter Acetobacter xylinum on the physical and chemical quality of nata de leri product. The research employs an experimental study using two factor, Factor 1 proportion that consist of four variable treatment, and each treatment was repeated three times. Proportion of washing rice (leri) 0%: water coconut 100% proportion of whasing 25% : water coconut 75% proportion washing rice 50% : water coconut 50% proportion washing rice 100% : water coconut 0%. The data analysis uses ANOVA. If it has a significant difference with a confidence interval 5% and 1%, if found influence on one of variable then continued with test of real small difference (BNT) 5%. Observations were performed with the best proportion of rice water and coconut water from physical properties with the result of nata de leri thickness test analysis at treatment (75% coconut water and 25% rice wash water) with 9.05mm thickness value. The best proportion of rice and coconut rice water from organoleptic properties with effectiveness index test was found in treatment (75% coconut water and 25% washing rice), 2,25 (somewhat like), aroma with value 2.50 (likes) , color with a value of 2.40 (like). The best proportion of rice and coconut rice water from physical and organoleptic properties with effectiveness index test was found in treatment (75% coconut water and 25% rice wash water), 2,25 (somewhat like), aroma with value 2.50 ( likes), color with a value of 2.40 (like).
PEMBERDAYAAN MASYARAKAT MELALUI DIVERSIFIKASI OLAHAN DAUN KELOR Miftahul Hasanah; Evia Riska Fitriana; Novia Indriati; Siti Masruroh; Sulastri Sulastri; Cahyuni Novia

Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v10i1.1477

Abstract

Sumbercenteng Village is a village located in Kotaanyar Sub-district of Probolinggo Regency of East Java Province. The inhabitants are mostly farmers. Moringa is one of plants that are easily found in community homes. It owns a lot of nutrition inside, unfortunately the community do not optimize the use of Moringa itself. The goal to be achieved in community service activities is to increase the income of the community groups of PKK mothers through the processing of various processed moringa into bakpia, nugget, and noodles. The method is done by using lecture and demonstration method along with training materials, and delivered directly by performing a presentation related to the process of making bakpia, nugget, and noodles ranging from raw materials, how to use the tools of production, the process of mixing the materials, cooking until packaging. The results of the whole 100% of partners can make a variety of processed moringa and can do the packaging well.

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