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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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Pengamatan hasil olahan daun beluntas (Pluchea indica L.) terhadap sifat fisika dan kimianya Idiek Donowarti; Fidhiani Dayang Diah

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v11i2.2166

Abstract

This study was carried out to determine some bioactive phytochemicals in beluntas commonly consumed in Java, Indonesia. It is also to know the effect of fruit processing forward its phytochemicals content. This research comprised two steps including qualitative and quantitative test. The result of qualitative test showed that Pluchea indica L containing of alkaloid and polyphenols. Based on its polyphenols content, Pluchea indica L boiled was the best treatment. The light green variety has total polyphenol value 83,113 mg/g with the brightness (L*) and the greeness (a) value are 46,400 and 2,967. Furthermore, the fresh pluchea indica leaf has total polyphenol value 39,135mg/g with the brightness (L*) and the greeness (a) value are 46,067 and 2, respectively. Fruit processing intervariety of Pluchea indica L did not give significant effect on water content. Besides, variety and fruit processing did not give significant effect on colour (b). The solute n-hexane to analize with thin layer chromatography indicated that this bolied pluchea iindica leaf content terpenoid compound. Bioactive phytochemicals are widely distributed in these foods, although their concentrations are variable among the different types of fruits. These results indicate that this fruits may provide a potential source of dietary antioxidant as a functional food.
Pengaruh suhu penyimpanan terhadap kualitas hasil panen komoditas Brassicaceae Murtiwulandari Murtiwulandari; Deshinta Tri Murty Archery; Megawati Haloho; Rendha Kinasih; Lois Hintanara Shine Tanggara; Yetero Hendikus Hulu; Krisdania Agaperesa; Novani Wahyu Khristanti; Yuli Kristiyanto; Surya Seno Pamungkas; Yoga Aji Handoko; Gabriella Desnata Yoan Anarki

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v11i2.2168

Abstract

Postharvest handling is recommended to maintain the quality of crop commodities. Brassicaceae is the most popular commodities. The postharvest handling of the Brassicaceae is important to maintain the quality and freshness up to the hand of consumers. This research was conducted to observe the effect of storage temperature on the quality of Brassicaceaeafter seven day of storage. The water content analysis was performed using the gravimetric method, weight loss was analyzed using the weight difference percentage method, respiration rate was analyzed using the CO2 absorption method and continued with titration, Vitamin C content was analyzed using the idiometric titration method, chlorophyll and carotenoids were analyzed using spectroscopy methods using DMSO reagent.Storage of Brassicaceaein the freezer can maintain freshness and good product quality based on low carotenoid content, respiration rate and tissue weight loss value.
Pengaruh perbedaan jumlah umbi terhadap karakteristik kimia, antioksidan, dan total fenol bawang putih Connie Daniela; Desni Siliawati Br Brahmana; Herla Rusmarilin

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v12i1.2178

Abstract

Garlic is parental herbaceous plant that forms a bulb layer. There are two varieties of garlic in Indonesia, namely single tuber and compound tuber. Variety differences are based on plant size, number of flakes, and chemical content in the tuber. The aim of the study was to determine the chemical characteristics, total phenols, and antioxidant activity of both varieties garlic before or after drying. Making powder by drying garlic in an oven at 40oC for 48 hours. Garlic extraction with maceration method using ethanol. Fresh garlic and garlic powder were then analyzed for water content, ash content, fat content, protein content, antioxidant activity, and total phenols. Data analysis techniques used the SPSS 22 application. The results showed the water content of fresh garlic and compound and single garlic powder respectively, amounting to 63.767%, 56.722%, 4.671%, 5.179%. Ash content, respectively, amounted to 3.697%, 2.426%, 3.936%, 2.55%. Protein content levels, amounting to 2.414%, 2.818%, 1.378%, 2.164%. Fat content levels of 1.118%, 1.639%, 0.174%, 0.238%. The total phenols in fresh garlic and single and compound garlic powders were 1.066 μgGAE/mg, 0.806 μgGAE/mg, 0.3761 μgGAE/mg, 0.4986 μgGAE / mg, respectively. Antioxidants were 49.448 μg/ml, 44.943 μg/ml, 75.391 μg/ml, 62.822 μg/ml, respectively. Based on the results of the study different types garlic based on the number of tubers have an effect on water content, ash content, fat content, total phenol, antioxidant activity.
Analisis strategi dan klasterisasi ketahanan pangan nasional dalam menghadapi pandemi covid-19 Audi Ramadhan; Kinanti Prawita; M. Andik Izzudin; Gitta Amandha

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v12i1.2179

Abstract

Covid-19 outbreak that scours the world nowadays is affecting all sectors, including food security. Therefore it needs to restructuring the food security policies to ensure that every people obtains adequate and nutritious food. However, the society in each province have different conditions. Thus the clusterization of food security level per province is indispensable to support strategic and policy decision in order to face the Covid-19 pandemic. This research aimed to clustering food security level of each province in Indonesia. Furthernore, this research also compare several clustering methods. The clustering method that used as a comparison in this study is K-means, DBSCAN, Louvain and Self organizing maps methods. Method with the highest silhouette coefficient value in this research will represent the results of food security clustering. The resul of the research show that K-means achieve highest silhouette coefficient value (0.568). Therefore the clusterization result of K-means chosen to represent the level of food security in this research. Further, it followed by self organizing maps with silhouette coefficient 0.559, louvain 0.312 and DBSCAN 0.15. The clusterization result show there are 7 provinces with high food security index, 24 provinces with medium food security index and 3 provinces with low food security index. This research also propose policies strategy and recommendation related to regional food security condition in order to face the Covid-19 pandemic. This research is expected to be a consideration of Indonesian government in making policies on national food security.
Fortifikasi fraksi tidak tersabunkan (ftt) distilat asam lemak minyak sawit pada roti tawar: implikasi pada sifat fisik dan sensoris Kgs Ahmadi; Teti Estiasih

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v11i2.2180

Abstract

Palm Fatty Acid Distillate (PFAD) is by product from palm oil industry which contains free fatty acid and bioactive in minor component. Saponification of free fatty acid causes to formation soap and unsaponifiable matter (tocopherol, tocotrienol, phytosterol, and squalene. This research aims to determine the effect fortification unsaponifiable matter on physical and sensory properties of bread. The experiment design used Complete Randomized Design of one factor, namely level of unsaponifiable matter sequentially 0; 0.5; 1.0; 1.5; 2.0; and 2.5% in four times replication. Observation parameters of physical properties: developmental volume, texture, and bulk density. While sensory characteristics are color, aroma, taste, and texture. This research showed that fortification of unsaponifiable matter did not affect physical properties (development volume, texture, and bulk density). Sensory test results without unsaponifiable matter fortification are the best treatment for color, aroma, taste, and texture, while among those fortified with unsaponifiable matter the level of 0.5% is a level that is still acceptable to panelists.
Pengaruh lama perendaman dan persentase carboxymethyl cellulose (CMC) terhadap karakteristik susu kecambah kedelai (Glysine max (L.) Merr.) Deny Utomo; Lailatul Rizkiyah

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v11i2.2191

Abstract

Soy-based drinks are an alternative source of high-quality vegetable protein and have almost the same content as cow's milk but do not contain lactose which can cause digestive problems in some people (lactose intolerance). Nutrition value and quality in legumes will be better after going through the germination process. This study aims to determine the effect of soybean seed soaking time and the percentage of stabilizer Carboxymethyl Cellulose (CMC) on the best chemical, physical and olganoleptic quality in soybean sprouts milk. The method used in the study of soybean sprouts milk is Random Factorial Design (RCBD) which consists of 2 factors: soaking time (4 hours, 8 hours and 12 hours) and the percentage ofstabilizers Carboxymethyl Cellulose (CMC) (0.4% and 0,6%). Each treatment was repeated 3 times so 18 trials were obtained. The tests included chemical tests including protein content and antioxidant activity, physical including viscosity and organoleptics including color, the flavor, texture and taste. Analysis of chemical and physical content data is done using the Minitab application to search fordata Analysis of Variance and to determine the notation using the Tukey Method. While the organoleptic test uses the Friedman method and to find the best treatment using the Effectiveness Index. The best research results on soybean sprouts milk on chemical, physical and organoleptic content were found in the P1C1 treatment (4 hours immersion time and 0,4% CMC percentage) with protein analysis results with a value of 4.97, antioxidant activity with a value of 45.75, viscosity with a value of 19.73, color with a value of 35.33 (likes), the flavor with a value of 3.50 (somewhat like), texture with a value of 3.20 (somewhat like) and taste with a value of 3.63 (like).
Pengaruh penambahan proporsi tepung wortel (Daucus carota L.) dan lama pendinginan terhadap kualitas mikrobiologi bakso daging ayam Andik Dwi Purnomo; 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.v11i2.2192

Abstract

This study aims to determine the effect of adding the proportion of carrot flour and cooling time on the microbiological quality of chicken meatballs and to determine the proportion of the best carrot flour added to chicken meatballs on microbiological and organoleptic quality. The method used in this research was randomized block design (RAK), which had 2 treatments, namely the addition of carrot flour to tapioca flour (0%, 25%, 50% and 75%) and cooling time (3 days and 5 days). The tests carried out included microbiology (pH, total plate count, total coliform, total yeast and mold) and organoleptic tests (taste, color, aroma, texture). The data obtained were analyzed using ANOVA statistical analysis using Minitab software and followed by the Tuckey difference test, while the organoleptic parameters were analyzed using the Fridmen test. The results of the study based on microbiological tests showed the best treatment according to the Zeleny method in L1W3 treatment (3 days cooling time; 25% tapioca flour: 75% carrot flour). The results of microbiological research showed that with pH (6.55), total plate count (0, 12 log10²cfu / gr), total coliform (0.03 log10²cfu / gr), total yeast and molds (0.17 log10²cfu / gr), and organoleptic taste 2.72 (neutral), aroma 2.92 (neutral), color 3 , 08 (neutral) and texture 3 (neutral). The results of the study based on the Organoletic test showed that the best treatment was in the L1W1 treatment (3 days cooling time; 75% tapioca flour: 25% carrot flour) the results of organoleptic research showed that with the provisions of pH (6.55), total plate count (1.43 log10²cfu / gr), total coliform (1.15 log10²cfu / gr), total yeast and mold (2.33 log10² cfu / gr), and organoleptic taste 3 (neutral), aroma 3.96 (like), color 3.64 (like ) and textures 2.32 (disliked).
Pengaruh proses blanching dan penambahan karagenan pada kualitas selai lembaran belimbing wuluh (Averrhoa bilimbi L.) Devi Rahmah Fauzi; 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.v11i2.2196

Abstract

Belimbing wuluh (Averrhoa bilimbi L.) is one of the fruit plants native to Indonesia. Processing of Belimbing wuluh into slice jam is necessary in order to have extended shelf life and to give added value of this fruit. This study aims to determine the effect of blanching and concentration of carrageenan on the quality of belimbing wuluh sheet jam. The method of this research was a randomized block design (RBD) consisting of 2 factors. The first factor were Blanching, (B1) = With Blanching, (B2) = Without Blanching. The second factor was the concentration of carrageenan, carrageenan (K1) = 5%. K2 = 10%. K3 = 15%. The result were analyzed by performed ANOVA using Minitab18 software and continued by the Tukey test. The best treatment was analyzed using the De Garmo Effectiveness Index method. The best treatments found in the B2K2 treatment (without blanching and concentration of carrageenan 10%.) has an average of water content 19.68%; vitamin C 14.51 mg / g; texture 0.50 N / mm2; color L 35.50; a* 13.20; b* 20.80; (organoleptic) texture 3,40 (like); color 3,33 (like); taste 3,47(like); and flavor 3.30 (like).
Penggunaan asap cair sebagai pengawet alami bakso ikan tuna sirip kuning (Thunnus albacares) Fahmi Hadi Alamsyah; Irfan Irfan; Dewi Yunita

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v12i1.2211

Abstract

The purpose of this study was to determine the effect of using various types of liquid smoke on the level of preference of panelists and the total of contaminant bacteria on yellowfin tuna meatballs. The liquid smoke used came from coconut shells, corncob, and bagasse. The tuna meatballs without the use of liquid smoke were also observed as a control. The tuna meatballs were analyzed before storage, after 15 days, and after 30 days storage (temperature 5oC). The research was designed by a completely randomized design (CRD) factorial pattern. The tuna meatballs were examined for organoleptic (hedonic) tests on color, flavor, taste, and texture as well as microbial tests of Staphylococcus aureus and Salmonella sp. Proximate tests (moisture content, ash content, and protein content) were carried out on meatballs with the lowest microbial total after 30 days of storage. The data obtained were analyzed using variance analysis (ANOVA). Duncan's continued Multiple Range Test (DMRT) was carried out if the treatment was significant. The results showed that adding liquid smoke to the boiling water of the meatballs can only increase the panelist's preference for color attributes. Tuna meatballs without the use of liquid smoke could not be consumed after 15 days of storage. The tuna meatballs with the addition of liquid smoke from bagasse in the boiling water have met the national standards for fish meatballs listed in SNI 7266: 2014 until 30 days of storage. The resulting yellowfin tuna meatballs had 59.76% moisture content, 1.41% ash content, and 11.8% protein content.
Karakterisasi kandungan vitamin B12, folat dan isoflavon tempe kedelai dengan isolat murni Rhizopus oryzae, Rhizopus oligosporus, dan Rhizopus stolonifer sebagai bahan pangan fungsional Vira Putri Yarlina; Dea Indriani 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.v12i1.2219

Abstract

Tempeh is a fermented food ingredient from soybeans that uses various Rhizopus molds, such as Rhizopus oligosporus, Rhizopus oryzae, Rhizophus stolonifer. In this study, the preparation of tempe using mixed culture was carried out in the ratio of Rhizopus oryzae, Rhizopus oligosporus, Rhizopus stolonifer inoculums, namely 1: 1: 1; 1: 2: 1; 2: 1: 2; 1: 1: 2; 2: 1: 1; market yeast "Raprima", produces the characteristics of tempe according to SNI 01-3144-2009, formation of Vitamin B12, Folate and Isoflavones as well as pH, and Total Bacteria. The content of vitamin B12 was obtained in yeast "raprima" of 0.013 g / 50g of tempeh while tempeh made with pure inoculums of Rhizopus sp did not contain vitamin B12 or folic acid, pH value of 4.2 and total bacteria 14.3x108 cfu / ml and organoleptic reception. Tempe 1: 2: 1 has the characteristics of color, aroma, taste, texture and viscosity acceptable to the panelists.

Page 17 of 39 | Total Record : 383

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