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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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Analisis fisik serta sensori kue kering dengan campuran tepung mocaf, oats, dan bekatul Monika Rahardjo; Kristiawan Prasetyo Agung Nugroho; Greis Saibele

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v12i2.2357

Abstract

This research aims to analyze the physical and sensory characteristics of cookies’ formulations using mocaf-oats-rice bran’s flour mixture. Five formulations used in this research consist of mocaf-oats-rice bran’s flour mixture namely F1 (100%-0%-0%), F2 (70%-15%-15%), F3 (50%-25%-25%), F4 (30%-35%-35%), and F5 (0%-50%-50%). The result showed that all cookies formulation included in the category of “high fiber” except for cookies Formulation 4. The highest value of hardness was cookies Formulation 1 and significantly different from the other formulations. Decreasing mocaf flour composition in the mixture and increasing additional oats and rice bran composition have a significant correlation on cookies’ hardness. Based on sensory evaluation using rating preference, it was found that the highest rating for color, texture, and overall parameters obtained by cookies Formulation 4, while the highest rating for taste parameter obtained by cookies Formulation 5. Cookies’ formulation that recommended to use as utilization of mocaf flour was Formulation 4 because it had the highest rating for overall parameter, as well as highest rating for color and texture.
Pengaruh jenis dan rasio substitusi beras hitam terhadap karakteristik fisikokimia rempeyek Nuri Arum Anugrahati; Priscilla Aurielle

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v12i2.2415

Abstract

Beras hitam merupakan salah satu jenis beras yang dibudidayakan di Indonesia yang memiliki tekstur kering dan keras sehingga jarang. Beras hitam dapat dibedakan menjadi organik dan non organik. Salah satu cara pemanfaatan beras hitam adalah dengan membuatnya menjadi tepung dan menggunakannya sebagai pengganti beras putih dalam formula rempeyek. Tujuan penelitian adalah untuk mengetahui karakteristik fisikokimia tepung beras hitam organik dan nonorganik dan mengetahui pengaruh perbedaan jenis dan rasio substitusi beras hitam terhadap sifat fisikokimia rempeyek. Rasio substitusi tepung putih dan beras hitam pada formula rempeyek adalah 100: 0; 80:20; 60:40; 40:60; dan 20:80 dengan beras hitam organik dan non-organik. Parameter yang dianalisis meliputi rendemen, kadar air, daya serap air, kadar serat pangan, dan kadar pati resisten pada beras hitam organik dan non-organik, tekstur pada semua formula rempeyek dan rempeyek komersial. Hasil penelitian menunjukkan tepung beras hitam organik dan non organik memiliki kadar air 5,87 ± 0,17% dan 6,32 ± 0,55%, daya serap air 118,07 ± 3,07% dan 113,20 ± 5,48%, kadar serat pangan 8,50 ± 0,15% dan 7,06 ± 0,02%, serta kadar pati resisten 3,84 ± 0,01% dan 1,86 ± 0,01%. Semakin tinggi rasio substitusi beras hitam organik akan meningkatkan kekerasan dan daya patah rempeyek. Formula rempeyek terbaik ditunjukkan oleh substitusi tepung beras hitam organik (20:80) dengan kekerasan 730,28 ± 11,74 gf, daya patah 663,87 ± 5,57 gf, kadar serat pangan 8,96 ± 0,05%, dan kadar pati resisten 7,17 ± 0,01%.
Potensi daging buah pisang dan kulit pisang (Musaceae) untuk peningkatan kualitas roti dan kue Fransisca Krista Arinta; Franciscus Sinung Pranata; Yuliana Reni Swasti

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v12i2.2416

Abstract

Pangan fungsional saat ini menjadi sebuah tren bagi masyarakat karena lebih banyak yang peduli serta tertarik pada produk pangan yang memiliki manfaat untuk kesehatan. Penggunaan bahan pangan lokal seperti pisang, baik kulitnya maupun daging buah dapat dimanfaatkan sebagai bahan pangan yang memiliki kandungan serat pati yang tinggi, vitamin, mineral dan antioksidan, sehingga dapat memberikan pengaruh pada suatu produk pangan, seperti pada produk roti dan kue. Pisang merupakan tanaman yang dapat dijumpai di beberapa negara terutama di Indonesia dengan berbagai macam spesies. Buah pisang rentan terhadap kerusakan mekanis dan daya simpannya yang rendah, sehingga perlu diolah menjadi tepung untuk meningkatkan daya simpan. Pengolahan pisang utuh dengan menggunakan daging buah maupun kulitnya, dapat digunakan sebagai bahan substitusi tepung gandum yang memiliki kandungan serat pangan untuk meningkatkan zat gizi produk. Serat pangan terdiri dari pektin, selulosa, hemiselulosa, lignin, dan pati resisten yang memiliki manfaat bagi kesehatan terutama dalam proses pencernaan. Produk roti dan kue dengan penambahan tepung daging buah maupun kulit pisang memberikan hasil peningkatan kandungan gizi dibandingkan dengan produk roti dan kue dipasaran. Tujuan dari penulisan Literature Review ini adalah untuk mengevaluasi mengenai potensi daging buah pisang dan kulit pisang untuk peningkatan kualitas roti dan kue terhadap kualitas kimia, sensori dan fisik. Kata Kunci: daging buah pisang, kulit pisang, serat, roti, kue
Karakteristik chiffon berbahan baku tepung pisang lewat matang Tjahja Muhandri; Sutrisno Koswara; Aminullah Aminullah

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v12i2.2423

Abstract

Background: The X’s bakery industry makes banana chiffon using fresh banana fruit as a raw material; however, fresh bananas were prone to rot. Research purposes: to apply overripe banana flour in making chiffon and study the characteristic differences with fresh banana chiffon. Method: This research consisted of making overripe banana flour using foam mat drying and making banana chiffon. The chiffon cake was made by adding 20g, 40g, and 60g banana flour (150g flour base) and control of 50g fresh ripe bananas. The yield, color, repose angle, and moisture content of overripe banana flour were analyzed, including specific volume, chiffon color, chiffon swelling, texture profile, and moisture content in chiffon cake. A complete one-factor random design with Dunnet’s analysis was used. Results and Discussion: The results showed that overripe banana flour has yellowish color with a yield of 26.23±0.45%, a repose angle of 27.44±0.92, and a moisture content of 7.97±0.43% (wet base). Statistical analysis showed that chiffon of overripe banana flour did not differ significantly at 5% from than chiffon of fresh bananas on several parameters. They were the specific volume of the dough and moisture content and swelling, hardness, adhesiveness, elasticity, and chewing power. In addition, the chiffon’s crumb section of banana flour has a lower brightness compared to fresh banana chiffon, where the top, middle, and side crusts were not significantly different. Conclusion: These results indicated that the use of banana flour could replace fresh bananas in chiffon cake.
Produksi, kualitas dan cita rasa tempe biji labu kuning, biji bunga matahari dan kacang adzuki Tati Barus; Jazzieca Yokota; Rory Anthony Hutagalung

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v12i2.2458

Abstract

Informasi tentang peran mikrobiota usus terhadap kesehatan terus meningkat dipublikasi. Telah dilaporkan makanan fermentasi berperan dalam menjaga keseimbangan dan kesehatan mikrobiota usus yang baik. Salah satu makanan fermentasi khas Indonesia adalah tempe. Tempe dapat diolah dari berbagai jenis bahan baku. Namun tempe yang banyak diproduksi dan dikonsumsi adalah tempe kedelai sehingga ragam jenis tempe yang ada terbatas. Dengan demikian perlu dikaji terus alternatif bahan baku tempe selain kedelai. Oleh sebab itu, penelitian ini bertujuan membandingkan cita rasa, antioksidan dan komposisi tempe dari bahan kedelai dengan tempe bahan baku biji bunga matahari, kacang adzuki, biji labu kuning dan campuran semua. Pembuatan tempe dilakukan di laboratorium menggunakan bahan baku: kedelai/TK, biji bunga matahari/Tempe TBM, biji adzuki /Tempe TA, biji labu kuning/Tempe TL dan campuran semua (1:1:1:1)/ Tempe TC. Hasil penelitian menunjukkan bahwa semua tempe memiliki permukaan yang warna putih, tekstur kompak sehingga saat dipotong tidak rontok, dan aromanya berbau khas tempe tanpa bau amonia. Parameter tersebut sesuai dengan syarat mutu tempe kedelai yang diatur pada SNI 3144:2015. Berdasarkan hasil uji organoleptik, semua tempe, kecuali Tempe TA, memiliki cita rasa yang dapat diterima dengan baik oleh panelis. Semua tempe, kecuali Tempe TA, memiliki kadar protein dan kadar lemak yang lebih tinggi dibandingkan dengan kadar yang ditentukan pada syarat mutu tempe kedelai pada SNI 3144:2015, yaitu kadar protein minimal 15% dan kadar lemak minimal 7%. Semua tempe memiliki aktivitas antioksidan namun tidak berbeda nyata, dan yang tertinggi ditemukan pada Tempe TBM. Penelitian lebih lanjut masih diperlukan untuk mengkaji sifat fungsional Tempe: TK, TBM dan TC tersebut dan mengkaji pengaruhnya terhadap kesehatan dan kesimbangan mikrobiota usus.
Evaluasi mutu dodol dengan penambahan rumput laut cokelat (Sargassum sp.) sebagai makanan olahan sehat Indira Karina; Desrizal

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v12i2.2465

Abstract

Dodol is an ingredient of traditional food which is already known by the Indonesian people, because it is tasty and the high nutritional content. One of a combination of refined products healthy with dodol in supporting the fulfillment of food and nutrition is seaweed, therefore the processing dodol with the addition of seaweed can be categorized as a product of processed food which is healthy and safe to be consumed by the consumer. The purpose of this research was to know the quality of dodol with the addition of brown seaweed through organoleptic/ teshedonic test (taste, color, and aroma) and proximate test (water content and ash content). The method used in this research was experimental method that was doing the experiment of making dodol by adding seaweed. Furthermore, the organoleptic test and proximate test are done. The research design used in this study was Completely Randomized Design (RAL) with 5 treatments and 3 replications. The data obtained were analyzed statistically with F test and Duncan's New Multiple Range Test (DNMRT) advanced test at 5% real level. The results showed the lowest water content found in treatment E (addition of 50% brown seaweed). The results of organoleptic assessment, dodol with the addition of brown seaweed most favored by panelists in terms of taste, color, and aroma is the C treatment (addition of 30% brown seaweed). The quality of Dodol rumput laut coklat most liked is with the addition of brown seaweed by 30%. The addition of brown seaweed can be a solution in improving the nutritional value and quality on the food like on the dodol also can reduce the water content in the dodol.
Penambahan pigmen alami yang disalut tepung agar untuk meningkatkan kekuatan antioksidan pada tempe Aditya Surya Piansti; Anggara Mahardika; Lusiawati Dewi

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v12i2.2529

Abstract

Background: Tempeh is a traditional Indonesian food that has a relatively low antioxidant activity. The addition of natural pigments is one solution to increase the antioxidant activity of tempeh. However, natural pigments are very susceptible to damage due to environmental factors, so it is necessary to coat with certain materials, such as agar powder to protect the pigments from damage. Research purposes: The aim of the study to analyze the effect of adding natural pigments coated with agar powder on the antioxidant strength of tempeh. Method: The sample used was tempeh with the addition of pigment powder uncoated and coated with 2%, 3%, 4% of agar, and tempeh without the addition of pigments as control. The antioxidant activity strength was analyzed using the DPPH (2,2-diphenyl-1-picryl-hydrazyl-hydrate) method at fermentation time of 0 and 48 hours. Results and Discussion: The results showed that the addition of pigments and fermentation time were able to significantly increase the antioxidant strength of tempeh compared to control where the IC50 value of the control at 0 hours of fermentation was 166,45±38,58 mg/ml which changed to 69,45±3,49 mg/ml after 48 hours of fermentation. Antioxidant activity were stronger in tempeh with addition of pigment where IC50 value of tempeh with uncoated pigments, coated pigments with 2%, 3%, and 4% of agar were 23,53±5,46 mg/ml, 21,91±6,02 mg/ml, 21,53±6,03 mg/ml, and 29,69±11,04 mg/ml, respectively. Nevertheless, the antioxidant activity strength from all treatments were considered as weak (IC50>200 µg /ml). Conclusion: The addition of pigments uncoated and coated with agar powder and fermentation time were able to increase the antioxidant strength of tempeh. Coating treatment is also able to maintain the pigment color from degradation in the fermentation process.
Evaluasi sifat fisika, kimia dan kandungan logam berat di dalam nata de coco yang dibuat menggunakan sumber nitrogen dari NPK Budi Santosa; Wirawan 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.v12i2.2571

Abstract

Nata de coco one of the beverage products produced from fermented coconut water using the help of starter Acetobacter xylinum. This product is very popular with people ranging from children to parents because the shape and texture resembles a gel. This study aims to evaluate the physical, chemical and heavy metal content in nata de coco made using nitrogen sources from NPK. The experimental plan used by The Complete Randomized Plan (RAL) is a single factor, the factor is the concentration of NPK consisting of 5 levels of K1 = 0.25%, K2 = 0.5%, K3 = 1%, K4 = 1.5%, K5 = 2%. Each treatment was repeated 5 times and the total sample observed a total of 25 pieces. The observed observation parameters of nata thickness, nata weight, total fiber content of nata and metal residue content in nata include Cu, Zn, Pb metals, all of which are observed at the end of fermentation (the 14th day of fermentation). The initial parameters of the formation of nata are observed from the beginning of fermentation until the nata sheet is first formed. The results showed that nata de coco made using nitrogen source from NPK concentration of 0.1% has the best physical and chemical properties namely thickness of nata: 1,438 cm, weight of nata: 309 grams, initial formation of nata 3.2 days and total fiber content of nata: 4.024%. The use of NPK produces residues in the form of heavy metals Cu and Zn while pb heavy metals are undetectable. The higher the concentration of NPK given as a source of nitrogen, the higher the residues of heavy metals Cu and Zn in the nata de coco.
Pemanfaatan probiotik dalam cookies labu kuning sebagai strategi pengembangan produk biskuit fungsional Monica Ageng Wardani; Lusiawati Dewi

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v12i2.2574

Abstract

Background: Pumpkin (Curcubita moschata Durch) is a type of vegetable that can be easily damaged like cracked or scratched as the harvesting or post-harvesting time. Those imperfect pumpkins will be rotten in a short time so that they cannot be sold in the market. Therefore, they need to be processed into a durable functional food in the form of cookie; the pumpkin is as the main ingredient for the dough and Lactobacillus sp, the probiotics bacteria is added into it. Research purposes: The aim is to find out the exact concentration of the coating materials’ combination and find out the viability of probiotics which is encapsulated in the maltosedextrin. Method: The coating materials’ combination is examined through encapsulation process using 10 % skimmed milk with three different precentage of maltodextrin i.e. 10%, 15% and 20%. The viability test was carried out using the spread plate method and then analyzed using the Colony Forming Unit and Viability (%) calculation method. Results and Discussion: The coating materials’ combination at concentration of 10% skimmed milk + 10%, 15% and 20% maltodextrin produce 84%, 90% and 98% cells’ viability. This shows that the use of those combinations can maintain the viability of the bacteria from the heat during the baking process at 180°C for 13 minutes. Conclusion: The microencapsulation of Lactobacillus achidopilus and Bifidobacterium logum with 10% skimmed milk + 20% maltodextrin resulted in the best viability as much as 98% viability cells. The higher the maltodextrin amount, the greater the bacterial’s viability is.
Analisis strategi peningkatan daya saing pada UKM Anugrah Mina Lestari Dayang Diah Fidhiani

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v12i2.2642

Abstract

UKM Anugrah Mina Lestari is an UKM that processes milkfish into smoked milkfish products and millennial milkfish brains, which are very popular, especially children and teenagers. Anugrah Mina Lestari UKM in Malang City plays an important role in national economic growth. The purpose of this study was to obtain a strategy to increase the competitiveness of UKM Anugrah Mina Lestari in Malang City. Technical analysis of this research data using the AHP method with the concept of the house model to determine strategies to increase the competitiveness of SMEs Anugrah Mina Lestari in Malang City. The results of the study show that by increasing product variables, improving human resources and marketing institutions can be a strengthening strategy for sustainable competitiveness improvement in Anugrah Mina Lestari SMEs.

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