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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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Peran rasio high fructose corn syrup terhadap sukrosa dalam mengatur sifat fisikokimia dan organoleptik snack bar beras merah Devondra Christabella Glenys Dealyn; Maria Goretti M. Purwanto; Ignasius Radix Astadi Praptono Jati; Erni Setijawati

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v13i1.2669

Abstract

A snack bar as a food product consumed by children and adults on various occasions is usually produced from flour or a mixture of rice puffs that have white rice as the main ingredient. However, this research aimed to determine the effect of High Fructose Corn Syrup (HFCS) to Sucrose ratio on red rice snack bar's physicochemical and organoleptic properties, as well as the best ratio to achieve desired characteristics such as being sturdy, compact, and easy-to-bite. An addition of hydrocolloids like gelatin (12%) is required to preserve the product’s chewiness, by aiding the texture's transformation into a compact and desirable shape, with soft and easy-to-bite characteristics. The result showed different HFCS:Sucrose ratios tend to affect moisture content, water activity, texture, taste preference, hardness, and stickiness of the red rice snack bar. Also, based on the organoleptic test, 12.5:27.5 was the best HFCS:Sucrose ratio used to obtain a final product with an average moisture content of 3.66%, a water activity of 0.403, texture score of 83.81N, and hedonic values 5.08 for taste, 4.75 for hardness, and 4.42 for stickiness.
Pengayaan biskuit dengan fortifikasi fraksi tidak tersabunkan mengandung senyawa bioaktif multi komponen dari distilat asam lemak minyak sawit Kgs Ahmadi; Teti Estiasih; Wahyu Erwin Firmansyah

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v12i2.2680

Abstract

Palm Fatty Acid Distillate (PFAD) is a by product of CPO (crude palm oil) physical refining. PFAD containing multicomponent bioactive compounds such as tocopherols, tocotrienols, phytosterols, and squalene which accumulated in unsaponifiable fraction (UF) and can be separated by saponification. Utilization of bioactive compounds can be applied on food products by fortification into biscuits. The research aimed to determine the effect of addition level of UF from PFAD on physical and organoleptics of the biscuits and also to determine chemical characteristic and bioactive compounds from the best treatment biscuit. The method used a completely randomized design with one factor, namely the level of addition of the UF from PFAD consisted of 6 treatments and was repeated four times. Data were analyzed using Analysis of Variance (ANOVA), then continued using the Duncan’s Multiple Range Test (DMRT) with significance level of 5%. The best treatment in this study was a treatment which contained 0.5% (w/w) of the UF from PFAD. The best biscuit had chemichal characteristics included those were the water content 1.81 ± 0.06%, 2.10 ± 0.06% ash content, 27.98 ± 0.54% fat content, 8.04 ± 0.13% protein content, 0.22 ± 0.02% crude fiber content, 60.07 ± 0.66% carbohydrate content, 2.66 ± 0.00002% FFA, and 7.10 ± 0.19 mek/kg total oxidation. The best biscuit contained bioactive compounds such as 147.19 ppm α–tocotrienol, 190.30 ppm δ–tocotrienol, 68.091 ppm ϒ–tocotrienol, 5,848.45 ppm β–sitosterol, 143.97 ppm stigmasterol, 621.09 ppm campesterol, and squalene content 3,284.50 ppm.
Analisis technology contribution coefficient (TCC) di UKM Gazal Makmur Cahyuni Novia; Iqnatia Sundus Anisa; Ika Rafidah

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v12i2.2681

Abstract

Technology is an important aspect for the success of an industry. Gazal Makmur UKM is an UKM that processes cassava into chips in Gazal Hamlet, Kotaanyar Village, Kotaanyar District, Probolinggo Regency. This study aims to calculate the value of the technology component contribution coefficient (TCC) and determine the priority of technology component development in Gazal Makmur SMEs. The method used in this study is the technometric method, namely the technology assessment method used to evaluate the contribution of technology components and the pairwise comparison matrix approach. The measured technology components include technoware (production equipment), humanware (human resource capabilities), infoware (information tools), and orgaware (organizational tools). The results of this study indicate that the contribution of the Orgaware component is the highest in Gazal Makmur SMEs (0.578), then humanware (0.467), humanware (0.252), and the smallest is technoware (0.0.244). The TCC value for Gazal Makmur SMEs is 0.418. The results of this calculation show that these SMEs have a TCC value below 0.7 and above 0.3, meaning that it can be concluded that these SMEs are classified as having a semi-modern level of technology with a reasonable technology category for the SME scale. Improving the quality of Gazal Makmur cassava chips SMEs starts from the orgaware component then humanware, infoware and finally orgaware.
Pengaruh penambahan tepung sortgum dan bit root terhadap karakteristik flake Nur Fitri Hidayati; 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.v12i2.2682

Abstract

One of the potential dry land food plants developed in Indonesia is sorghum. Sorghum is a kind of grass crop and is still a family with rice, corn and wheat. The carbohydrate content in the seeds is quite high, so it can be consumed as staple food, along with the development of many innovations that are done to make this plant to be better known and in the community's favor, one of the processed sorghum is Flakes, Sorghum Flakes is a processed food based on sorghum with the addition of beetroot root, sugar, salt and water. This study aims to determine the effect of the addition of sorghum flour (30 gr, 60 gr, 90 gr) and beetroot flour (5 gr, 10gr, 15 gr) to the characteristics of Flakes, Organoleptic parameters were analyzed statistically using the Fridmen test while to find out the best treatment in the test Organoleptic tests were carried out on the effectiveness index test, the experimental design used the Completely Randomized Design (CRD) method with 2 factors and 3 repetitions. The best treatment is determined by the effectiveness index test with the calculation results show the best treatment is on S2B2 with a formulation of 60gr sorghum flour and 10gr beetroot flour
Pengaruh konsentrasi starter dan macam buah terhadap karakteristik kefir air Deny Utomo; Tri Kurniawidi

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v12i2.2683

Abstract

Water kefir is a probiotic drink as a result of fermentation by lactobacillus acid bacteria, acetobacter and yeast. Fruits and other ingredients could be added to obtain water kefir with specific flavor and aroma. This research aims to observe the effect of starter concentration and kind of fruit used on the characteristics of water kefir, and to determine the best combination preferred by the panelists. This study used two factorial randomized design with three repetitions. The factors used are the starter concentration (5 %, 8 %, and 11 %) and the kind of fruit used (snake fruit, pineapple, and papaya). Results showed that different starter concentration had an effect on brix, pH, alcohol content and density of water kefir, while different kinds of fruit had an effect on brix. Based on organoleptic test the most preferred water kefir is pineapple water kefir with 8 % starter concentration.
Peningkatan derajat putih tepung apel malang menggunakan pengering vakum (Vacuum Drying) untuk mendapatkan suhu dan waktu pengeringan terbaik Puji Putro Ardianto; Lorine Tantalu; Sri Handayani; Sudirman Sudirman

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v13i1.2740

Abstract

The purpose of this study was to increase the whiteness in the process of making apple flour so that it can be used as a base for making various kinds of food preparations. The treatment are comparing the best temperature and time, which each of them will be used in different times, namely 2 hours, 4 hours, 6 hours and 8 hours. This study used a ran-domized block design method (RAK) which was arranged in two factors, namely factor 2. And for temperature (T): 50˚C (T1), 55˚C (T2), 60˚C (T3), 65˚C (K4). The results of data analysis using ANOVA for all parameters showed significant differences. For the highest mean value for yield, whiteness, amylose and amylopectin content, crude fiber content was 14.50% respectively (at treatment temperature of 50oC with 2 hours drying time); 78.50% (at treatment temperature of 60oC with a drying time of 2 hours); 55.29% (at a temperature treatment of 65oC with a drying time of 8 hours); and 18.26% (at a tempera-ture treatment of 50oC with a drying time of 2 hours). Meanwhile, the lowest water con-tent value is at an average value of 17.46% at a temperature treatment of 65oC for 8 hours. The best treatment to produce apple flour with the best parameter value was ob-tained in the treatment with a temperature of 55oC with a drying time of 2 hours.
Ekstraksi minyak atsiri rimpang lengkuas merah (Alpinia purpurata, K.Schum.) metode destilasi uap dan air Sukardi; Hendrix Yulis Setyawan; Maimunah Hindun Pulungan; Ita Triesna Ariy

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v13i1.2741

Abstract

Galangal is one of Indonesia's spice plants and the rhizome contains chemical components, such as essential oils so that it can be used for various purposes, including medicinal, antimicrobial, cosmetic,abd antifungal. The essential oil content of red galangal rhizome is 0.3-1% depending on the quality of the rhizome. The process of extracting essential oils can be done by steam-water distillation. This study aims to determine the effect of temperature and drying time as a preliminary treatment before distillation. The study was designed using a Randomized Block Design with 2 factors: the first is the drying temperature (50oC; 60oC; 70oC), the second factor is the drying time (2; 4; 6 hours). The analysis was carried out yield, refractive index, specific gravity, color, and chemical components. The material used was red galangal rhizome which was approximately 1 year old. Steam and water distillation method was used for oil extraction for 6 hours. The results showed that the best treatment was the control treatment (without drying) with a yield of 0.076%, refractive index 1.4773%, specific gravity 0.8952 (g/ml), color L 23.365, color a* (-)0.995 , and color b* yellowish (+)3.78. Tthe GC-MS, 37 chemical components were detected, of which 6 main components were found with the highest area value, 1.8-Cineole 27.347%; (Z)-beta-Farnesene 11.641%; 2-Beta-Pinene 8.700%; Phenol, 4-(2-propenyl)-acetate (CAS) 6.369%; 3-Cyclohexen-1-ol, 4-methyl-1-(1-methylethyl)-(CAS) 4.305%; and cis-Ocimene 4.009%. The drying reduces the essential oil yield of galangal rhizome.
Komposisi gizi tahu kombinasi dari kacang tunggak dan kedelai yang dibuat dengan bahan penggumpal asam cuka dan biang tahu Wahyu Mushollaeni; Lorine Tantalu; Melkianus Malo

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v13i1.2742

Abstract

One of the typical foods consumed daily as a side dish by the community is tofu. Tofu is made with soybean as raw material which is crushed into a pulp and protein coagulated to form the texture of the tofu. Until now, soybeans are the main raw material for making tofu. In fact, according to the analysis, the projection of soybean demand is much higher than the supply of soybeans that can be produced, so that the potential to meet the demand for soybeans will be carried out through imports. Imported soybeans will affect the selling price of tofu because the price of imported soybeans varies depending on the exchange rate and under certain conditions, the price of imported soybeans is cheaper. If this condition continues, the original tofu made from local soybeans will be crushed by the use of imported soybeans, farmers will lose because local soybeans are not selling well, tofu traders suffer a lot, the price of tofu varies, and it is possible to reduce the original taste of local tofu. Therefore, it is necessary to have raw materials that can substitute soybeans in making tofu, including cowpeas. This study aims to determine the combination of cowpea-soybean formulations and coagulation ingredients to produce the best physicochemical quality of tofu. The best treatment is the use of a combination of 90% soybeans with 10% cowpeas and vinegar as a coagulant for protein. The treatment resulted in tofu with levels of protein, fat, fiber, carbohydrates, water, and ash, respectively 12.10%; 2.8%; 0.6%; 9.29%; 71.56%; and 3.64%.
Pengujian organoleptik kulit pangsit dengan penambahan bubuk tulang ayam dalam tiga konsentrasi berbeda Michael Ricky Sondak; Alysia Belinda 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.v13i1.2592

Abstract

The purpose of this research is to determine chicken bone powder can be utilized as an additional material for making wonton skin. Organoleptic test held by using three repetition with different concentration each. Organoleptic test focused on 30 different panelists to determine which sample was the best and preferred by the panelists. To collect organoleptic test data, questionnaires were distributed using a hedonic scale. This test focused on organoleptic appeal factors such as colour, aroma, taste and texture. There are 4 concentration used on this research: 0% (no addition of chicken bone powder), 10%, 20% and 30%. ANOVA used to find out which sample the panelists liked the most. Based on the ANOVA test, the wonton skin product using the most preferred chicken bone powder with a 10% addition which has the brown colour, similar aroma with general wonton skin, savoury taste and crunchy texture.
Daya simpan buah pepaya potong dengan blanching menggunakan asam askorbat dan natrium benzoat Nur Fattin; Tri Rahayuni; Maherawati Maherawati

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v13i1.2666

Abstract

Consumption of fruit and vegetables in Indonesia is still low. One way to increase fruit consumption is the use of sliced fruit in snack boxes. The preparation of sliced fruit in snack boxes has not been carried out because the durability of cut fruit is very short due to the fruit's physiological characteristics, which is still doing respiration and the presence of enzymatic activity that causes browning. The blanching process can do enzymatic reaction inhibition. This study aims to determine the shelf life of sliced pepaya fruit using the hot water blanching method using ascorbic acid and sodium benzoate immersion. This study used a randomized block design with 1 factor, namely the addition of anti-browning agents in the form of 1% ascorbic acid and 1% sodium benzoate. Storage was carried out for seven days, and parameter observations were carried out on days 0, 1, 3, 5, and 7. The parameters observed were moisture content, vitamin C, pH, texture, and sensory tests (color, aroma, texture, taste, and overall preference). The results showed a decrease in moisture content, vitamin C, pH, and texture of sliced pepaya fruit during storage in all treatments. Blanching by immersion using ascorbic acid can increase vitamin C levels and decrease the pH value of sliced pepaya during storage. Immersion with ascorbic acid and Na benzoate not affected on sliced pepaya’s texture during storage. Sensory testing showed that the immersion of ascorbic acid and Na benzoate could maintain the color, aroma, taste, and overall preference of the panelists for sliced pepaya during storage.

Page 20 of 39 | Total Record : 383

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