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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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Mutu gizi dan daya terima es krim indeks glikemik rendah berbahan polisakarida larut air umbi gembili (Dioscorea esculenta) dan tepung ubi jalar ungu (Ipomoea Batatas L. Poir) I Komang Suwita; Juin Hadisuyitno

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v12i1.2226

Abstract

Background: The development of ice cream products by adding certain ingredients such as fiber can improve the quality of the product as a healthy food. Research pur¬poses: This study aims to analyze the effect of the water-soluble polysaccharide substi¬tution of gembili tubers with purple sweet potato flour on nutritional quality, physico-chemical properties, and organoleptic quality of ice cream. Method: This study used a completely randomized design (CRD), consists of four levels, namely control (P0) and water-soluble polysaccharide substitution treatment of gembili tubers with purple sweet potato flour; P1, P2, P3 with three replications each. Results and Discussion: The results of the research on ice cream substitution of water-soluble polysaccharide of gembili tubers with purple sweet potato flour showed a significant effect (P <0.05) on ash, protein, and carbohydrate content, and there was no significant effect on mois¬ture content and energy value. Caused increase in the volume of ice cream products at all levels of substitution treatment (P0, P1, P2, and P3). P0 was the ice cream prod¬uct with the highest increase (2,057 times, and then P3 (1,933 times). In the treatment of ice cream, water-soluble polysaccharide substitution of gembili tubers with purple sweet potato flour, there was a change in the ash, protein, fat, carbohydrate content. energy and increased fiber content. Conclusion: The best level of treatment based on the effectiveness index is P3.
Daya terima konsumen terhadap jelly drink belimbing wuluh Romadhiyana Kisno Saputri; Akhmad Al-Bari; Ria Indah Kusuma Pitaloka

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v12i1.2244

Abstract

Belimbing wuluh (Averrhoa bilimbi L.) is a well-known traditional medicinal plant that thrives in Indonesia. The amount of fruit production per year can reach 1500 pieces per plant but is easily damaged, its shelf life is short, the taste of sour fruit causes not many people to consume the fruit fresh, in addition, have a low selling price and economic value. Therefore to increase the storage capacity, selling price, and economic value it is necessary to process into functional foods such as jelly drinks. This study aims to determine consumer acceptance of Belimbing wuluh (Averrhoa bilimbi L.) jelly drink products. The method of this research was the design of random group. The first factor is the concentrate of carrageenans (1%; 1,5%; 2%) and the second factor is the concentrate of sugars (13%, 15%). Observations on Belimbing wuluh (Averrhoa bilimbi L.) jelly drink (taste, color, aroma, suction power, and mouthfeel) by 25 untrained panelists. Organoleptic test data were analyzed by nonparametric statistical methods using the Friedman test. The results showed that the best treatments on consumer acceptance of jelly drink Belimbing wuluh (Averrhoa bilimbi L.) in an organoleptic manner was obtained from treatment with 1,5% carrageenan and 15% sugar with a product value of 2,39 with a mean value of panelist favorability to taste on 6,23; the color on 7,76; aroma on 7,19; suction power on 8,5; mouthfeel on 7,54.
Senyawa bioaktif dan potensi bekatul beras (Oryza sativa) sebagai bahan pangan fungsional Teti Estiasih; Kgs Ahmadi; Vania Santoso

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v12i1.2308

Abstract

Rice bran is one of the by-products of rice milling with an amount produced about 8% of the weight of rice. The high rice production in Indonesia resulted in a high amount of bran produced with an estimated 2.15 million tons. The rice bran availability is very high, but it has not been optimally utilized for the food industry as an ingredient. Besides white rice, red and black rice is currently being consumed in Indonesia. Bran produced from different rice varieties has different compositions and characteristics. The characteristics of red and black rice bran are still not much explored. In addition to containing macro components such as protein, oil, starch, and fiber, rice bran also contains bioactive compounds i.e., phenols, flavonoids, phytosterols, gamma oryzanol, tocotrienols, and tocopherols, squalene, and polycosanols. The macro components in bran are precious ingredients for the food industry to develop functional foods. The limiting factor in the formulation of rice bran in food products is the change in palatability and product characteristics. This functional food containing rice bran is a superfood that contains multicomponent bioactive compounds that can work synergistically to modulate positive effects on health.
Identifikasi senyawa fitokimia pada tepung terung pokak (Solanum torvum) terhadap 3 jenis metode pengeringan Nunuk Helilusiatiningsih

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v12i1.2355

Abstract

Pokak eggplant was quite popular abroad and in Indonesia spread over fertile land but still limited for public consumption. Pokak eggplant potential contains phytochemicals and functions as a herbal medicine for health. This research aimed to analyze the phytochemical compounds in dried pokak eggplant using tree types drying methods into flour. There were types of drying methods using sunlight, vacuum dryer and try dryer. The parameters observed were DPPH, total phenol, tannins, flavonoids, proximate test, vitamin C. The results showed the phytochemical components: a) pokak flour (sunlight method) Contains DPPH 88.10%, total phenol 37.32 mg/g, tannins 1.03 mg/g, flavonoids 5.11 mg/g, water content 6.92%, ash content 3.66%, protein 11, 51%, 5.38% fat, 72.53% carbohydrates, 0.21% vitamin C; b) pokak flour (vacuum dryer method) has DPPH of 92.81%, total phenol 77.35 mg/g, tannins 1.24 mg/g, flavonoids 2.75 mg/g, moisture content of 7.62%, ash content of 2, 82%, 22.66% protein, 3.25% fat, 65.51% carbohydrates, 2.44% vitamin C; c) pokak flour (try dryer method) had DPPH 85.15%, total phenol 22.91 mg/g, tannins 0.63 mg/g, flavonoids 2.43 mg/g, water content 6.89%, ash content 3.29%, 21.28% protein, 7.04% fat, 61.5% carbohydrates, 0.39% vitamin C. The drying method can be used as a recommendation for the identification of phytochemical compounds.
Pemberdayaan kelompok wanita tani (KWT) desa Teluk Empening kecamatan Terentang kabupaten Kubu Raya Fenny Imelda; Ledy Purwandani; Yani Riyani

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v12i1.2430

Abstract

Teluk Empening Village, located in Terentang District, Kubu Raya Regency, West Kalimantan Province, is a ginger-producing area. So far, ginger is only sold fresh and there has been no processing effort to extend its shelf life and increase its economic value. Ginger has strategic value because besides being used as a spice in the kitchen, it is also widely used in the health sector. This community partnership program aims to empower community groups in Teluk Empening Village who are classified as economically non-productive but have a strong desire to become entrepreneurs, namely the female farmer group (KWT). This program collaborates with KWT Silva Lestari as a partner, ginger as the main commodity cultivated by KWT is used as a strategic potential in this empowerment program. The methods used in order to achieve goals include: socialization in the form of delivery of information, transfer of knowledge and technology (science and technology) in the form of appropriate technology training (TTG) as a solution to partner problems as well as monitoring and evaluation and assistance regarding the sustainability of training results. Education about the potential of ginger is able to motivate and change the mindset of partners to be more creative in seeing opportunities for diversification of processed ginger. Simple administration and bookkeeping training can increase the knowledge and skills of partners in making simple bookkeeping for small businesses. The touch of science and technology in the form of TTG processing of ginger improves the skills of partners, where partners are able to process ginger into several processed healthy food products that have economic value, namely dry ginger, ginger powder / powder, dried ginger candy, powdered ginger (instant) and ginger syrup. The skills and knowledge obtained are used as partners as capital to start a small business by producing ginger syrup and dried candied ginger.
Pemanfaatan sumber nitrogen organik dalam pembuatan nata de coco Budi Santosa; Rozana Rozana; Astutik Astutik

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v12i1.2431

Abstract

Nata de coco is made from raw coconut water which is fermented using the Acetobacter xylinum bacteria. This product has the characteristics of a white color, a thickness of approximately 1-2 cm and a chewy texture like a gel. The largest content in nata de coco is fiber known as bacterial cellulose. In addition to requiring sugar as a carbon source, making nata de coco also requires a source of nitrogen to activate the extracellular enzymes of the Acetobacter xylinum bacteria in the manufacture of nata cellulose. Sources of nitogen used in the manufacture of nata de coco generally use inorganic nitrogen sources, which in their development have caused many pros and cons, especially with regard to food safety issues when this product is consumed as a beverage. This study aims to obtain the best alternative nitrogen source and concentration in making nata de coco. The experimental design used in this study was nested randomized design with 2 factors as the first factor, the type of nitrogen source, while the second factor was the concentration of the nitrogen source in the first factor. The types of nitrogen sources used as the first factor were tofu industrial wastewater, green bean sprouts and Azolla microphylla, while the second factor was the concentration of nitrogen sources consisting of 4 levels, namely 0.5%, 1%, 1.5% and 2%. The parameters observed in this study were thickness of nata de coco, weight of nata de coco, crude fiber of nata de coco, number of Acetobacter xylinum cells in the nata de coco layer. The results showed that organic nitrogen sources (tofu, sprouts and Azolla microphylla liquid waste can be an alternative substitute for inorganic nitrogen sources (urea, ZA and ammonium sulfate) which have been commonly used in making nata. The highest quality nata de coco is produced from the treatment of organic nitrogen sources. sprouts with a concentration of 1.5% with a thickness of 2.83 cm, a weight of 279.33 grams, a crude fiber content of 4.14% and the number of Acetobacter xylinum cells in the cellulose layer 0.4 x 107 cells / ml.
Analisis SWOT peningkatan daya saing pada UKM keripik nangka di Kabupaten Malang Cahyuni Novia; Saiful Saiful; 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.v12i1.2460

Abstract

Play an important role in the growth and stabilization of the Indonesian economy (SMEs). However, SMEs are not ready, because there is still low access to markets and a lack of reliable human resources (there are still many SMEs unable to categorize their strengths, weaknesses, opportunities and threats) so that they are unable to create strategies to develop their business. The purpose of this study was to analyze the strengths, weaknesses, opportunities and threats as well as to determine the strategy to increase the power of jackfruit chips SMEs in Malang Regency. The research location is in Malang Regency. Data collection obtained from 25 respondents who are owners of the jackfruit chips SMEs in Malang Regency. The technique of data analysis using the SWOT matrix determines the priority strategies for increasing the competitiveness of jackfruit chips in Malang Regency. The results showed that efforts to improve the competitiveness of the jackfruit chips SMEs in Malang Regency could be carried out with the following strategic priorities: the best strategies to use strength to take advantage of existing opportunities are; 1) increasing the quality of jackfruit chips according to SNI, because products that have advantages do not use preservatives, 2) expanding the location of jackfruit chips marketing by utilizing technological advances for product promotion so that sales increase, 3) improving employee skills by conducting training accompanied by related institutions (government and educational institutions), 4) increase the number of jackfruit chips production by determining the selling price according to the quality produced by innovating in each production process.
Pengaruh proporsi biji nangka (Artocarpus heterophyllus L.) dan kacang hijau (Phaseolus radiatus L.) pada pembuatan sosis nabati Kunti Mufarikha; Muh Aniar Hari Swasono; 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.v12i1.2467

Abstract

Jackfruit seeds and green beans can be used as a substitute for animal protein in making sausages. The purpose of this study was to obtain the right proportion of jackfruit seeds to the correct addition of mung bean flour for the manufacture of vegetable sausage products in terms of physicochemistry and organoleptic. The method used in this study was a 2 factor completely randomized design consisting of 9 treatments and three replications. The treatments were given in the form of the proportion of jackfruit seed flour (N1: 25%, N2: 50%, N3: 75%) with green beans (K1: 25%, K2: 50%, K3: 75%). The parameters measured were protein content test(Method Kjeldahl), texture (Method Texture Profile Analysis), and sensory test (Hedonic Method, Soekarto 1985). The sensory test used is a hedonic scale with 25 untrained panelists. Test of protein content and texture used data from the previous research literature. The results of this study indicated that the higher the proportion of jackfruit seeds and green beans had a significant effect on the parameters of protein content, texture, and organoleptic properties. From literary data, the best parameter of protein content is N3K1 (75% jackfruit seed flour + 75% green bean flour). While the best organoleptic value is the proportion of N1K3 (25% jackfruit seed flour + 25% green bean flour).
Pemanfaatan bahan makanan lokal kentang (Solanum tuberosum l), ikan lele (Clarias, sp) dan brokoli (Brassica oleracea l) dalam bentuk snack kroket untuk balita dengan status gizi kronis Niken Yunia Rifqi; Sugeng Iwan; Nurul Hakimah

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v12i1.2546

Abstract

The percentage of children under five in RW 2 with the characteristics of chronic nutritional status is 8 people or 73%. Chronic indicators describe the nutritional problems of children under five in the long term, due to low BW/U index, short BW/U, normal BW/TB. The purpose of this study was to determine the nutritional quality, protein quality of the formula. knowing the best treatment, organoleptic quality of the formula for the use of local food ingredients: potato (Solanum tuberosum L), catfish (Clarias Sp), and broccoli (Brassica oleracea L). This type of research is experimental with a completely randomized design (CRD). The level of treatment was the ratio of potato: catfish: broccoli, namely P1 (40:30:30), and P2 (30:45:25). The croquette snack formula at treatment levels 1 and 2 had nutritional values, namely energy of 156 Kcal and 125 Kcal. The value of P1 protein is 7.6 grams, P2 is 8.85 grams, P1 fat is 6.36 grams and P2 is 2.76 grams. Nutritional content in P1 is better than P2 seen from the calculation of nutritional value and protein quality. The digestibility quality of P1 was higher at 94.4. The level of treatment P1 (40:30:30) was the best treatment level in terms of the number of Nh, which was 0.53. Organoleptic quality at P1 was preferred by panelists for the attributes of color, taste, texture, and aroma of potato croquettes, which obtained an average value on a scale of 3. This study concluded that the addition of catfish increased the protein and phosphorus content in the croquette formula. The addition of broccoli increases the content of vitamin C and phosphorus. P1 nutritional quality (energy, protein, fat, carbohydrates). The best treatment is treatment 1 with a higher value than treatment 2 and the organoleptic quality of the P1 formula is preferred by the panelists than P2.
Formulasi food bars berbahan baku koro pedang putih (Canavalia ensiformis) autoclaving - cooling Atina Rahmawati; Wirawan

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v12i2.2342

Abstract

White jackbean is type of bean that grows in tropical and subtropical areas. White jackbean has large protein and complex carbohydrate content. The autoclaving - cooling process can be used to change starch into resistant starch in the white jackbe an flour through gelatinization and retrogradation processes. White jackbean flour treated with autoclaving – cooling process can be used as a raw material for the formulation of food bars. Currently food bars have been in great demand along with the needs to consume healthy and nutritious ready-to-eat food. This study aims to determine the appropriate formulation of white jack bean flour treated with autoclaving – cooling process to produce food bars with the best physical, chemical and organoleptic properties.The results showed that the best formulation is the formulation of white jackbean flour : wheat flour = 60 : 40 with 48.81% carbohydrate content, 14.87% protein content, 16.57% fat content, 17.07% moisture content, 2.68% ash content, 2269.3 gf breaking strength, 6.43 N texture, 79.59 color (L), 15.71 color (a), 17.21 color (b), 4.02 color organoleptic, 3.88 flavor organoleptic, 3.83 aroma organoleptic, 3.83 texture organoleptic. and 11,38% resistant starch content.

Page 18 of 39 | Total Record : 383

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