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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.
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Articles 383 Documents
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DAYA TERIMA KONSUMEN TERHADAP PRODUK STIK BIJI NANGKA BERBAGAI RASA Kusti Indrianti; Karina Chika Wulandari; Nofalia Kholfatul Anggraeni; Kevin Jans Saito; Noer Sizeh; Irfany Rupiwardani

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v10i1.1480

Abstract

Jackfruit seeds have high nutrient content such as carbohydrates and proteins, so they can be used as a potential food ingredient. One of the food product ingredients can be in the form of concrete seed sticks and among the product community in the form of sticks that are very popular with the community. The purpose of this research is to find out the consumer acceptance of stick products of concrete seeds in various flavors. The non-parametric statistical method uses the Friedman Test and the determination of the best treatment uses the index of effectiveness. The results showed that the best combination of treatments on consumer acceptance of organoleptic concrete seed sticks was obtained from spicy-flavored concrete seed sticks with a product value of 0.48 with the following characteristics: average panelist preference for taste 4.32; 2.52 color and 2,96 flavor.
DAYA TERIMA PRODUK PASTA GIGI DARI LIMBAH KULIT PISANG Nabila Novitasari; Nor Aini; Febriana Arianti; Irfany Rupiwardani

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v10i1.1481

Abstract

Banana skin is a waste that is not utilized by the community. During this time banana plants usually require banana leaves for traditional food packaging. This is because people's knowledge is still minimal about processing banana skin even though the banana peel we usually dispose of every day contains organic and inorganic substances. The mineral content of vitamin C and fasfor in banana skin is very high. The purpose of this study was to find out the consumer acceptance of three toothpaste products. The non-parametric statistical method uses the Friedman Test and the determination of the best treatment uses the index of effectiveness. The results showed that the best combination of treatments on consumer acceptance of toothpaste in an organoleptic manner was obtained from the product market dental unit (Y) with a product value of 0.0,513 with the following characteristics: 28, and aroma 3.68
KARAKTERISTIK ORGANOLEPTIK DODOL UBI JALAR (Ipomoea batatas L.) TERHADAP DODOL BUAH-BUAHAN 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.v10i1.1482

Abstract

Sweet potato is one of the most important economic plants in the world, because it is rich in antioxidants. Processing sweet potatoes into dodol can increase the economic value of plants to food security, nutrition, increase in income and increase the welfare of farmers The purpose of this study was to determine the organoleptic characteristics of dodol products in three flavors. Organoleptic test using the Friedman Test with α = 0.05 and determining the best treatment using the index of effectiveness. The results showed that the best organoleptic test was obtained from sweet potato dodol products with a product value of 0.610 with a mean value of panelists' preference for taste of 4.40; color of 3.92 and aroma of 2.48.
Pemanfaatan molase sebagai sumber karbon alternatif dalam pembuatan nata de coco Budi Santosa; Wirawan Wirawan; Rikawanto Eko Muljawan

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v10i2.1641

Abstract

In the process, nata de coco is formed from the decomposition of carbon sources by Acetobacter xylinum by fermentation, converted into cellulose which was originally a thin membrane and then increasingly thickened forming nata pellicles. Making nata de coco has been utilizing carbon sources from sugar. The price of sugar in its development is increasingly expensive so it is necessary to find alternative carbon sources that are cheap one of which is molasses. The research aims to obtain the right concentration of molasses in producing high quality nata de coco. The research design used was a single complete Randomized Design (CRD), as a factor, namely the concentration of molasses consisting of 6 levels M1 = 1%, M2 = 1.5%, M3 = 2%, M4 = 2.5%, M5 = 3 %, M6 = 3.5%. The treatment was repeated 4 times so that the samples obtained were 24 samples. The results showed that molasses could be used as an alternative carbon source in making nata de coco. The concentration of molasses that produce quality nata de coco is 3% with a thickness of 1.98 cm, weight of 275 grams and crude fiber 2.95%. But the color of nata de coco produced is murky brown. Thus molasses can be used as a carbon source instead of sugar in the manufacture of nata de coco
Pengembangan olah pangan berbahan baku jagung dan talas bagi kelompok tani desa sungai enau kecamatan kuala mandor Desdy Hendra Gunawan; Ridwan Salim

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v10i2.1642

Abstract

Taro and maize are agricultural products that have nutrients, especially fiber, so it is very good to be developed and its presence in the location of the activity is relatively abundant, so that further management is needed. The main objective of the community service activity is to provide guidance for the farmer group in the enau river village in downstreaming the locally owned raw materials in the form of taro and corn into processed products that have high sales value. The achievement is carried out with the theoretical and practical method of transferring appropriate technology accompanied by experts in their fields in the hope of ease of absorption and targeted plans. For convenience in implementing partners, it is divided into several small groups and is responsible for the products proclaimed. The results obtained in the form of 6 products consisting of flour, chips, taro cookies are preferred by all respondents, while cake is only 75%, while products made from corn which include nuggets and 100% corn donuts are preferred. The product is equipped with packaging that is labeled on each product
Olahan kelapa dan singkong untuk kemajuan desa pematang tujuh kecamatan rasau jaya kalimantan barat Agato Agato; Kardison Lumban Batu

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v10i2.1643

Abstract

Coconut and cassava are known as multi-functional plants that can be processed into various food and non-food preparations. In food processing using coconut using water and fruit flesh into a variety of food preparations that have economic value, while cassava can be used for tubers and parts of the skin. The processing of coconuts and cassava is aimed at farmer groups in Pematang Tujuh village, Rasau Jaya District, West Kalimantan. The purpose of this activity is the formation of a diversified group of coconut and cassava based products, so that work partners have an entrepreneurial spirit as measured by the formation of a small business group of processed coconut and cassava products, as well as having the ability to open market share and form new marketing networks. The method used is to begin with the delivery of information on opportunities that might be created from the local potential of Pematang Tujuh village and the guidance of new business management to achieve the success of the proposed program. This is followed by a comprehensive processing and management system for various processed coconut and cassava starting from the production, operation of machines and equipment, storage packaging systems and a complete management system for opening new businesses. The results obtained are all participants can do the processing of products from coconut and cassava
PKM beras ketan hitam desa kalimas kecamatan sungai kakap kabupaten kubu raya Susana Susana; Evi Sofiana

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v10i2.1644

Abstract

The PKM partner is a farmer group in Kalimas Village, Kakap District, Kubu Raya Regency, West Kalimantan. The problems faced by partners are: 1) human resources who have knowledge and skills about processing technology for agricultural products, 2) partners have an entrepreneurial spirit, 3) expertise on appropriate technology that can be applied to entrepreneurship, and 4) Partners do not have the knowledge and applied skills in the field of business marketing. Solutions for community partnership programs include: 1) enhancing human resource knowledge and skills, 2) building entrepreneurial enthusiasm, 3) providing knowledge in theory and practice encompassing the overall expertise of appropriate technology that can be applied to entrepreneurship, and 4) provide knowledge and skills in product processing and product marketing. Output Targets; 1) knowledge and skills of human resources increase, 2) foster an entrepreneurial spirit, 3) partners have the knowledge and skills in implementing appropriate technology, 4) partners have the knowledge to manage a business management system, and 5) partners have the product marketing knowledge and skills and can implement them. The method to be applied in achieving the objectives of the activity is; 1) socialization, training and processing assistance, 2) business management training, 3) training and product marketing demonstration, 4) assistance in product marketing the results of PKM activities are partners having skills in processing black sticky rice into products that have added value and partners having motivation to develop business of processed black sticky rice
Pengaruh lama perendaman dan konsentrasi etanol terhadap rendemen pada pembuatan minyak esensial kulit buah jeruk pontianak Welly Deglas

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v10i2.1645

Abstract

The purpose of this study was to determine how much influence of different immersion duration (1 day, 2 days and 3 days) and ethanol concentration (50%, 70% and 90%) on the yield in the production of essential oils made from Pontianak orange peels. The study was conducted using a Completely Randomized Design (CRD) with factorial pattern: A factor was the level of soaking time (1 day, 2 days, 3 days), and B factor was the ethanol concentration (50%, 70% and 90%) of 3 replications. The highest yield of Pontianak orange peel essential oil was produced in the treatment of immersion for 3 days with ethanol concentration of 90% (A3B3) which was 8.89%. While the lowest yield was obtained in the treatment of 1-day immersion with the ethanol concentration of 50% (A1B1) which was equal to 5.01%. The immersion duration and ethanol concentration affect the colour and pH, whereas the aroma was not significantly affected among samples.
Peningkatan pengetahuan aneka olahan cabai merah besar untuk kemandirian ekonomi masyarakat Deny Utomo; Kholid Murtadlo; Syaiful Syaiful; 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.v10i2.1646

Abstract

Large red chili is one of the mainstay agricultural commodities in Karanganyar Village. Production of 85 tons of large red chili can be obtained by farmers, if there is abundant production. Every time the harvest of large red chili is not always perfect, there is often an imperfect shape of chili. Farmers usually call a large red chili reject, with a percentage of 10% (8.5 tons) each time. The price of this large red chili is cheaper than the large red chili that looks perfect. The goal to be achieved in community service activities is to increase the income of the PKK group of women through the processing of various processed large red chilies into powder, shredded rice and sauce. The method is done by using lecture and demonstration methods accompanied by training materials, and delivered directly by conducting demonstration relating to the process of making powder, shredded and sauce starting from the handling of raw materials, how to use production equipment, the process of mixing materials, cooking to packaging. The overall results of partners can make a variety of processed large red chillies and can do the packaging well.
Diversifikasi pengolahan singkong untuk peningkatan kesejahteraan masyarakat Khoirin Maghfiroh; R.R. Sri Karuniari Nuswardhani

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v10i2.1647

Abstract

The community partnership program (PKM) in the cassava processing effort without producing waste was carried out together with PKK ladies groups namely PKK RT.4 RW 1 Loring Sukopuro Jabung District Malang Regency. The lack of technological knowledge causes the processing of cassava is not optimal. Cassava processing still uses simple technology. Most cassava is sold in raw form and some is sold in processed chips, besides that there are no handlers related to waste produced from cassava preparations. But on the other hand, abundant cassava production. This program aims to form an independent business group in the development of processed cassava to produce nutritious products without producing waste. The method of approach used in PKM is the Participatory Rural Appraisal (PRA) approach, which involves partner groups in activities. As for the implementation of this PKM activities include: counseling, training, hands-on practice, and assistance. The results of this program are increasing partners 'knowledge in processing cassava into nutritional products based on waste utilization, knowledge of partners' skills in processing cassava into nutritional products based on waste utilization, partners are able to utilize appropriate technology transfer, and improving management and marketing capabilities.

Page 14 of 39 | Total Record : 383

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