cover
Article Per Year (5 Year)
All
Home Page
OAI Link
Editorial Team
Contact
Reviewer
Google Scholar
Contact Name
Wike Adhi Anggono
Contact Email
wike73@gmail.com
Phone
-
Journal Mail Official
jurnalpangan@yudharta.ac.id
Editorial Address
-
Location
Kab. pasuruan,
Jawa timur
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
 14   15   16   17   18 
Kualitas minuman serbuk instan sereh (Cymbopogon citratus) dengan metode foam mat drying Deny Utomo; Septiani Budi Ariska

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v11i1.1903

Abstract

Lemongrass is still limited in use, namely more often for cooking ingredients. Lemongrass contains bioactive compounds that are beneficial to the body. This study aims to determine the quality of instant lemongrass powder drink with foam mat drying method. The method used in the study of instant lemongrass powder is the experimental design used was a factorial randomized block design (RAK) consisting of 2 factors, namely the concentration of maltodextrin (15%, 20%, and 30%) and the concentration of Tween80 (0.3% and 0 , 4%) so we get 6 treatment combinations. Each treatment was carried out 5 repetitions so that 30 trials were obtained. The tests included physicochemical (antioxidant, water content test, total dissolved solids, color test) and organoleptic tests (color, aroma, and taste). Data analysis was carried out using ANOVA. If significantly different, then proceed by using the Least Significant Difference test (BNT), organoleptic test using Friedman and to find the best treatment. The best results were found in the treatment of maltodextrin percentage 15% and tween 0.3% details of the results as follows: characteristics as follows color 3.04 (neutral / ordinary), aroma 3.6 (neutral / ordinary) and taste 4.12 (neutral / normal).
Pengaruh fortifikasi ekstrak kulit buah naga super merah (Hylocereus costaricensis) terhadap kandungan antioksidan tape singkong kuning (Manihot utilissima Pohl) Ni’matusyukriyah Ni’matusyukriyah; Muh. Aniar Hari Swasono

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v11i1.1904

Abstract

The super red dragon fruit peels waste that is under utilized by the people and prefers to be thrown away, has a lot of nutrient content over the fruit flesh, and the decline in people's interest in fermented cassava causes the loss of cassava farmers. Therefore, it is necessary to do research on the innovation of fermented cassava which also adds value to the nutritional content. This study aims to determine the effect of the addition of super red dragon fruit peels percentage and the addition of yeast percentage to antioxidant activity. The method used in the study of the manufacture of antioxidant fortified yellow cassava using factorial Randomized Block Design (RBD) consisting of 2 factors, the first factor consists of 3 levels and the second factor consists of 3. Of the two factors obtained 6 combinations of treatments. Each treatment was repeated three times, so that 18 treatment combinations were obtained. Tests carried out include physicochemical tests (antioxidant activity, pH, color intensity) and organoleptic tests (color, aroma, taste and texture). Analysis of physicochemical test using ANOVA. If it is significantly different, then it is followed by the Tukey method and to find the best treatment according to physicochemical parameters using the Zelleny method. Organoleptic test analysis uses the Friedman test and to find the best treatment according to organoleptic parameters using Effectiveness Index. The results of this study indicate that the combination treatment of the addition of super red dragon fruit peels by 30% w/v and the percentage yeast of 0.4% w/w is the best results according to physicochemical test parameters with the following characteristics: DPPH% Inhibition (83.115%), pH (4.53), L color intensity (50.2), Color intensity a + (47.7), Color intensity b + (12,32). The best treatment organoleptic test was obtained from a combination of treatment the percentage of the addition of super red dragon fruit peels by 30% b / v and the percentage of yeast 0.4% b / b provided that the average color organoleptic test score was 3.97 (likes), flavor 3 , 77 (likes), texture 2.77 (enough), taste 3.5 (likes).
Pengaruh proporsi penambahan daun katuk (Sauropus androgynus L. Merr.) terhadap sifat fisiko kimia selai lembaran apel Eva Nirwana Anwar; 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.v11i1.1926

Abstract

Anna apple jam is defined as an apple jam that is modified into apple jam in sheet form (sheet jam). Apple anna makes it possible as a raw material for making jam sheets because it has high pectin, which is 9-15% and has acidity in accordance with the requirements, which is 3.46. Katuk plant (Sauropus androgynous L.Merr.) has long been known by the people in Indonesia as a vegetable plant with high nutritional content. Flavonoids contained in katuk leaves (Sauropus androgunus (L) Merr) have the ability as a powerful antioxidant. The experimental design used was a randomized block design (RBD) consisting of 1 factor with 5 treatments: K1 (Addition of 0% katuk leaf pulp, 100% apple pulp), K2 (Addition of katuk leaf pulp 5%, 95% apple pulp ), K3 (Addition of katuk leaf pulp 10%, the pulp of apples 90%), K4 (Addition of katuk leaf pulp 15%, 85% apple pulp) and K5 (Addition of katuk leaf pulp 20%, apple pulp 80%). Data obtained after the treatment of the organoleptic test (flavor, taste, texture, and color) on each variable was entered in the table to be analyzed by Friedman Test. Where as in the treatment of physicochemical tests (water content, antioxidants, texture, and color) were analyzed by F test and if there were differences were analyzed by 5% LSD test. The best treatment based on effectiveness index was K2 (addition of katuk leaf pulp 5%, apple pulp 95%) with physicochemical parameter values ​​namely water content (45.69%), antioxidants (96.67 mg/ml), texture (1.17), color b + (7.47) and organoleptic parameter values ​​are taste (4.44), flavor (4), color (4.28), texture (3.76).
Jajanan sehat bagi anak-anak berorientasi pangan fungsional berbahan dasar ikan laut Sri Handayani

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v11i2.1927

Abstract

The purpose of this study was to study the characteristics of caught marine fish at the study site, and to apply the marine fish caught at the study site in the form of healthy snacks, specifically children's snacks. The results of this study indicate that 15 species of fish caught in the Madura strait were 15 types, namely Talang-Talang (Queenfish), Tongkol Lurik (Euthynnus affinis), Tenggiri (Scomberomorus ommerson), Mackerel Board (Scomberomorus, Alu-Alu (Sphyraena barracuda), Banyar (Rastreligger kanagurta), White Kakap (L. calcarifer), Red Kakap (Lutjanus spp.), Belanak (Valamugil seheli), Yellow Tail (Caesio cuning), Selar Como (Alepes djeddaba), Babu Nyai (Plectorhinchus spp.), Black Bawal (P. niger), White Bawal (P. argenteus), and Ketang-Ketang (Epane punctata). The fat content of the marine catch is between 0,43 - 14,36% and total fatty acids of 0,02-2,26 g / 100 g of fish meat. The results of the second phase of the study, engineering of healthy fish-based snacks carried out in 2 forms, namely modern snacks (13 types) and traditional snacks (11 types). The organoleptic results of the favorite test inform that modern snacks: Bitter ballen and churry burger: very preferred, snacks breaded fish, pastel, scallop, nugget, siomay, fish cakes, burgers, stick fish, and shi kebab: ranged from like to very preferred, fish meatball snacks: ranged from ordinary to like, and ekado: not preferred. While the traditional empek-empek, kroket, lumpia (wet and fried), lemper: ranged from like to very preferred, condro snacks, pastel, arem-arem, onde-onde, otak-otak, and bakwan: ranged from disliked to ordinary.
STUDI PENGARUH PENAMBAHAN SUSU KEDELAI (Glycine max L.) DAN SUSU JAGUNG MANIS (Zea mays L. Saccharata) TERHADAP MUTU DAN ORGANOLEPTIK ES KRIM Wike Adhi Anggono; 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.v8i1.2070

Abstract

Dari sekian banyak susu nabati diantaranya adalah susu kedelai (GlycineL ) dan susu jagung manis (Zea mays L Saccharata). Banyaknya kandungan gizi pada susu kedelai (Glycine max L) dan susu jagung, maka kedua susu nabati tersebut perlu diolah menjadi sebuah produk yang dapat diterima konsumen yaitu es krim. Penelitin bertujuan untuk mengetahui pengaruh mutu dan organoleptik dari penambahan susu kedelai dan susu jagung manis. Penelitian ini menggunakan metode Rancangan Acak Kelompok (RAK) dengan 2 faktoryaitu faktor pertama Penambahan Susu Kedelai dan faktor kedua Penambahan Susu Jagung Manis, dimana faktor pertama terdiri dari 3 level (0%, 30%, 60%) dan faktor kedua terdiri dari 2 level (0%, 40%). Masing-masing penelitian diulang sebanyak 3 kali ulangan sehingga diperoleh 18 kali rancangan percobaan.Pengamatan dilakukan meliputi analisa kimiawi (protein) dan organoleptik (rasa, aroma, dan tekstur).sifat organoleptik diperoleh dari uji organoleptik kesukaan (Hedonic) skor menggunakan 20 orang panelis.Analisa data dilakukan secara ANOVA dengan selang kepercayaan 5% dan 1%. Apabila ditemukan pengaruh terhadap salah satu variebel maka dilanjutkan dengan uji beda nyata terkecil (BNT). Untuk uji organoleptik menggunakan uji Friedman.Sedangkan perlakuan terbaik menggunakan metode metode indeks efektifitas. Hasil terbaik adalah perlakuan penambahan susu kedelai 60% dan susu jagung manis 0% (K3J1) dengan nilai kadar protein 13.137%, nilai organoleptik rasa 4.0 (Suka) nilai organoleptik aroma 4.3 (Suka), nilai organoleptik tekstur 4.7 (Sangat Suka).
Pengaruh penambahan sari nanas terhadap karakteristik kimia dan sensori minuman teh cascara Wiwik Endah Rahayu; Rita Purwasih; Dandy Hidayat

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v11i2.1900

Abstract

Cascara tea is a drink made from dry coffee skin from coffee beans stripping process result. The aim of this research is to study the effect of pineapple juice on chemical characteristics (Total Tated Acid (TAT), vitamin C, pH) and sensory test results of cascara tea drinks. The experimental design used was a complete randomized design with 3 treatment and 3 replications. The treatment used is T1: Control (without adding pineapple juice), T2: Add pineapple juice 25 %, T3: Add pineapple juice 35 %. The parameters observed are the chemical characteristics of TAT, vitamin C, and pH, also sensory test of color, taste, aroma, and overall appearance. The resulting data was analyzed by Variant Analysis (ANOVA) with a significance level of 5% and continue with the Duncan test. The results of experiments showed a addition of pineapple juice gave a significant value of TAT, vitamin C, and pH of cascara tea drinks (P <0.05). Sensory test results showed that pineapple juice addition gave significant value (P <0.05) for aroma, taste, and appearance overal and no significant effect (P> 0.05) for the color. 35 % addition of cascara tea liked by panelis.
Karakteristik ikan bulan-bulan (Megalops cyprinoides) dan potensinya sebagai tepung ikan Reni Tri Cahyani; Stephanie Bija; Leny Tang Nga Sugi

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v11i2.2030

Abstract

Fish is very good for health because it contains various important nutrients such as protein, fat, and minerals. Fish flour can be added to food product to obtain physiological effects and improve the nutritional status of fortified foods. This study aims to examine the characteristics of Bulan - bulan fish (Megalops cyprinoides ) and its potential as fish flour. This research was divided into two stages, namely characterization of the fresh fish and preliminary analysis of its potentia l as fish flour. The data obtained were analyzed descriptively. The results showed that the edible portion of fresh fish was only 42.81%, whereas the remaining of 57.19% was processing waste. The fish had a high protein content of 21.43%, fat content was 1 3.32%, ash content was 12.80%, moisture content was 42.29% and carbohydrate content was 10.19%. The fish flour had powdered form; clean, normal, and bright appearance; bright brownish yellow color; quite dry and non - lumpy texture; and specific aroma. The y ield of the fish flour was 22,75%, whereas t he p r otein content of the fish flour was 55.44% wh ich comply with the protein’s requirement of quality II fish flour.
Pengujian sensoris nugget mawar sebagai panganan vegetarian Haning Hasbiyati; Diah Sudiarti; Siti Roudlotul Hikamah

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v12i1.2132

Abstract

One type of food consumed by vegetarians is nugget by developing innovations of rose petals into food nugget which has a good taste, it will attract the community as vegetarian food. Therefore, it is necessary to conduct sensory testing related to the innovation of rose nuggets. This study consists of several stages, namely the making of rose petal nuggets starting with the manufacturing trial. The formulation obtained from the results of the trial preparation will be conducted by sensory testing of panelists on color, aroma, taste, and texture with three comparisons of substitution formulas. In procuring the raw material for roses for processing nuggets, the results of the roses treatment test after the harvesting process have an effect on the product yield. As a result of the eight times test, we obtained the method and loading material for rose petals. Based on the results of sensory testing it was found that formulation B achieved the highest average value. On the average color specifications panelists give the highest value in formulation B of 88.89, on the aroma specifications the highest value in formulation B is 92.59, in the specification of the highest value in formulation B is 98.15, and on the highest value texture specifications in formulation B is 99.26. Based on the test results of preference also obtained that formulation B achieved the highest average value.
Pemanfaatan jagung (Zea mays) sebagai bahan tambahan dalam pembuatan permen Jelly Raden Rizki Amalia; Ema Lestari; Nia Erika Safitri

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v12i1.2163

Abstract

Candy is a snack that is loved by many people, especially children because it has a sweet taste. The texture of the candy is divided into hard candy (hard candy) and soft candy (soft candy). One example of soft candy is jelly candy. Jelly is a candy made from water or plant juice and gel-forming material. The material that can be used in making jelly candy is juice from corn. Corn is a cereal crop that contains starch or sugar, this corn is usually needed in the industrial world as feed or in the food processing industry. The purpose of this study was to produce corn jelly candy products favored by panelists through hedonic testing, hedonic quality, moisture content, ash content, and pH in accordance with SNI (Indonesian National Standard). This research method is experimental with the addition of corn juice in the manufacture of jelly candy with formulations of 0 grams, 90 grams, 100 grams, and 110 grams, then tested the level of preference (hedonic), hedonic quality, water content, ash content, and acidity. The results showed that the best formulation was 110 grams with hedonic values of color, texture, aroma, and flavor parameters which were highly favored by the panelists, hedonic quality values were very rubbery, the aroma was very flavorful typical of corn and the taste was very corny. Value of water content of 7.80%, ash content of 0.33%, and pH or acidity level 6.
Substitusi terigu dengan tepung jagung dan tapioka dalam pembuatan mie instan protein tinggi: kajian dari penambahan soy protein isolate (SPI) dan Na-alginat Sukamto Sukamto; Jemi Arrohman; Sudiyono Sudiyono

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v11i2.2165

Abstract

The use of vegetable protein has been developed to increase the protein content of instant noodles. Indonesia is one of the countries that consumes noodles in second place after China. These conditions led to an increase in wheat imports. In an effort to increase the protein content in instant noodles and also reduce the need for wheat, alternative local raw materials are needed to substitute wheat flour. The aim of the study was to utilize tapioca and corn flour as a substitute for wheat flour in the manufacture of instant noodles, which added soybean protein isolate (SPI) and Na-alginate to increase protein content and physical properties. Factorial randomized block design (RBD) was used in this research, factor I was SPI and factor II Na-alginate. The treatment was repeated 3 times. The observational variations were analyzed for variance and continued with the tukey test with α≤ 5% if there was significant. The results showed that the addition of SPI 30% and Na-alginate up to 0.2% increased the protein content of instant noodles to 31.36 ± 0.39% - 34.44 ± 0.34%, water absorption for 5 minutes of cooking was 147 %, cooking time 6.16 ± 0.22 minutes. Overall, the instant noodle is in the category of rather like to like the taste, aroma, color, and texture. Composite flour (corn flour and tapioca) can substitute 50% of wheat flour to produce the instant noodles. The protein contain is 34.44 %, with a contribution of 30% SPI and Na-alginate 0.2%.

Page 16 of 39 | Total Record : 383

 14   15   16   17   18 

Filter by Year

2011 2025


Reset
Filter By Issues
All Issue Vol 16 No 2 (2025) Vol 16 No 1 (2025) Vol 15 No 2 (2024) Vol 15 No 1 (2024) Vol 14 No 2 (2023) Vol 9 No 2 (2018) Vol 8 No 1 (2017) Vol 7 No 3 (2016) Vol 7 No 2 (2016) Vol 6 No 2 (2015) Vol 6 No 1 (2015) Vol 5 No 1 (2013) Vol 4 No 1 (2012) Vol 3 No 1 (2012) Vol 2 No 1 (2011) Vol 1 No 1 (2011) More Issue