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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.
Arjuna Subject : -
Articles 383 Documents
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Pengaruh jenis pemanis terhadap pH dan aktivitas antioksidan sirup pucuk mangga (Mangifera indica) Risda Arba Ulfa; Aep Saepuloh; Tri Cahyanto; Adisty Virakawugi Darniwa; Ayuni Adawiyah

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v13i1.2724

Abstract

Mango is a type of plant that is common in tropical climates, including Indonesia. The pharmacological effects of the mango are contained in almost all parts of the plant, including the mango shoots. The mango shoots are known to benefit as antibacterial, anti-inflammatory, antitumor, antioxidant, and anti-microbial. This encourages many parties to make functional food preparations from mango shoots without destroying the nutrient contains. This study aims to evaluated the effect of adding different types of sweeteners on the quality of mango shoot syrup. This study used a completely randomized design (CRD) with three treatment groups consisting of control (T0), Stevia (T1), and Sugar (T2). Parameters observed included pH value, phytochemical screening, and antioxidant activity. The results showed that the pH values of all treatments ranged from 4.48-4.50 and were not significantly different (P=0.661). In the phytochemical screening test, all treatments showed positive results containing alkaloids, flavonoids, saponins, and tannins. Furthermore, based on the percentage value of the antioxidant activity, significant results were obtained (P = 0.000) with the IC50 value in the stevia treatment (8.98) which was smaller than sugar (19.14).The addition of stevia sweetener has a minimum effect in changing the nutritional content of mango shoot syrup based on the value of the antioxidant activity.
Pengaruh perbandingan penggunaan karagenan dan kitosan terhadap analisis proksimat dodol rumput laut cokelat (Sargassum sp) Desrizal; Indira Karina; Indri Noviani

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v13i1.2737

Abstract

Dodol is one of a traditional food in Indonesia, One of the combinations of healthy products with dodol in supporting for nutritous food ingredients with addtitions of seaweed, can be categorized as a healthy and safe food product for consumpsion by consumers. Chocolate seaweed Dodol is processed using basic ingredients such as Sargassum sp seaweed and additives such as sugar, flour, coconut milk, salt, and other additives as well. This study was aimed to study the effect of different ratios of carrageenan to citosan for edible coating on proximate analysis of chocolate seaweed Dodol. The method used in this research is to use a simple complete random design with 5 level treatment of different ratio of carrageenan to chitosan, that; A (100%:0%), B (75%:25), C (50%:50%), D (25%:75%) dan E (0%:100%). The proximate analysis showed that no significant difference for moisture content. The moisture content ranges 17.62 - 18.67%, protein content 4.68 - 12.35%, fat content 0.41 - 0.53%, ash content 1.13 - 1.41% and carbohydrate composition ranges 68.41-74.94%.
Hubungan antara atribut sensori dan kualitas gula merah tebu: pengaruh pH dan kondisi karamelisasi Athaya Milda Putri Yuwana; Desiana Nuriza Putri; Noor Harini

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v13i1.2767

Abstract

Brown cane sugar is a traditional sugar product manufactured without removing the molasses component. Non-enzymatic browning occurred through Maillard reaction when heated in the caramelization process involving complexes between amino acids and sugar reducer possessing important effects on food properties, such as: nutritional value, color, texture, and taste. This study was conducted to analyze the pH effect and caramelization conditions towards the quality of brown cane sugar and the correlation to sensory properties by Partial Least Squares (PLS) Regression by using four treatments: 440 (40-minute caramelization : 0.3% NaHCO3), 710 (40-minute caramelization : 0.7% NaHCO3), 240 (40-minute caramelization : 0% NaHCO3), and 460 (60-minute caramelization : 0.3% NaHCO3). Water content, ash content, color (L, a*, b*), sensory attributes (color, taste, texture) as well as the level of consumer acceptance were investigated. The results showed that texture was positively correlated with moisture, ash, and b* values. The color intensity and taste were negatively correlated with these parameters but positively correlated with pH. Color intensity was also positively correlated with (L*). A caramelization duration and concentration of NaHCO3 given effected the quality of brown cane sugar. In other words, the longer of caramelization duration, the darker of color (blackish brown), with a slightly soft texture, high water content, and strong caramel flavor. Besides, the higher of the concentration of NaHCO3 given, the brighter of the product with hard and sandy textures, which many consumers preferred.
Karakteristik sensoris krimer kental dari kacang hijau menggunakan metode uji segitiga dan hedonik Yunda Maymanah Rahmadewi; Palupi Melati Pangastuti

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v13i1.2856

Abstract

The shift in the vegan concept into a new lifestyle trend for urban communities has led to the development of plant-based foodstuffs into several processed products. Green beans with complex nutritional content have the potential to develop into a sweet thick creamer that can be developed as a complement to bakery pastry products. The purpose of this study was to develop sweetened condensed creamer made from mung bean as an alternative to filling in milk pies, to assess whether or not there was a difference between sweet thick creamer made from mung bean and animal sweetened condensed creamer, and to assess the panelists' preference for sweetened mung bean creamer. Sweet thick creamer is made from peeled green peas with variations in the amount of added sugar as much as 35%, 40%, and 45%. The evaluation method for sweet thick creamer uses a differentiation test with the triangle test method and a preference test with the hedonic test method. The results obtained were then tested binomially with a probability of 1% for the difference test and statistically with a probability of 5% for the preference test. The results of the binomial test on the triangle test showed that the thick creamer of mung bean had different sensory attributes from the thick creamer of cow's milk. The sugar concentration which increased from 35% to 45% did not make any difference and increased the preference of the panelists on the attributes of viscosity, color, taste, aroma, and overall preference for sweet thick creamer of mung bean. The conclusion obtained is that the sweetened thick creamer of mung bean has different attributes of thickness, color, sweetness, and aroma compared to the sweetened condensed creamer of cow's milk. The use of sugar with different concentrations did not give a significant difference to the preferences of the panelists on the attributes of thickness, color, taste, aroma, and overall preference for sweetened mung bean creamer.
Karakteristik kimia dan potensi antioksidan dari kombucha berbahan kulit batang faloak (Sterculia quadrifida R.Br) Paulus Risan F. Lalong; Elok Zubaidah; Erryana Martati

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v13i1.2873

Abstract

Faloak (Sterculia quadrifida R.Br) stem bark tea is consumed as herbal drink by some people on Timor Island, East Nusa Tenggara. The potential and bioactive content of faloak stem bark can be increased by fermenting it into kombucha, considering that there has been no use of stem bark, especially faloak stem bark, as the main substrate in kombucha fermentation. This study aims to examine the effects of various concentrations of faloak stem bark tea (0,8, 1,2, 1,6, 2% (w/v)) on the chemical characteristics (pH, total acid, total phenol, total sugar) and the antioxidant potential of faloak stem bark kombucha during the fermentation process on Day 0 and Day 14. During 14 days of fermentation, it was found that the concentration of faloak stem bark tea, with the best concentration of 1.6% (w/v), had a significant effect on changes in chemical characteristics and antioxidant activity, namely pH 2.6, total acid 0.62%, total sugar 7.15% total phenol 467.92 mg/L GAE, total flavonoid 4135.14 mg/L QE, and antioxidant activity of 82.21%. Therefore, faloak stem bark tea has the potential to be used as a substrate in the making of kombucha with tea concentration of 1.6% (w/v) fermented for 14 days.
Karakterisasi fisikokimia dan functional properties tepung kulit buah jeruk bali (Citrus maxima) dan tepung kulit buah nangka (Artocarpus heterophyllus) Karina Natalie; Tjandra Pantjajani; Ardhia Deasy Rosita Dewi; Maria Goretti M. Purwanto

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v13i1.2900

Abstract

Jackfruit and pomelo are tropical fruits that are popular among the people of Southeast Asia, including Indonesia because of their nutritional content such as carbohydrates, protein, minerals, and vitamins that are very beneficial for the health of the body. Jackfruit peel and pomelo peel are often just a waste and disposed of as organic waste. This study aims to compare the physical, chemical, and functional characteristics of jackfruit peel flour, pomelo peel flour, and wheat flour. The experimental design used was a completely randomized design with a variety of flour types. Based on the results of the physical test, the three types of flour gave significant differences in the color parameters. The kamba density value of jackfruit rind flour was not significantly different from that of wheat flour, while the kamba density value of pomelo rind flour was significantly different from that of wheat flour and jackfruit rind flour. Based on the results of chemical tests, the three types of flour differed significantly from each other in the content of ash, fat, crude fiber, protein, carbohydrates, pectin, and starch. The water content of pomelo peel flour was not significantly different from that of wheat flour. However, the water content of jackfruit rind flour was significantly different from that of wheat flour. Meanwhile, the ash content of pomelo peel flour and jackfruit peel flour were not significantly different from each other, but both were significantly different from wheat flour. Then for the functional parameters, OHC, swelling power, and solubility of the three flours were significantly different from each other. While the WHC of pomelo peel flour and jackfruit peel flour were not significantly different from each other, but the WHC values were significantly different from that of wheat flour.
Yoghurt sinbiotik ekstrak kulit buah naga merah (Hylocereus polyrhizus) dengan penambahan gula merah sebagai imunitas tubuh pada masa pandemi covid-19 Deny Utomo; Siti Maisaro

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v13i1.3004

Abstract

Yoghurt is a dairy product from the second fermentation of Lactic Acid Bacteria (LAB) as a starter, namely Streptococcus thermophilus and Lactobacillus bulgaricus which live in symbiosis. Lactic acid bacteria are bacteria that are capable of producing lactic acid, hydrogen peroxide, antimicrobials and other metabolic products that have a positive effect on health and the body at low environmental pH. Red dragon fruit (Hylocereus polyrhizus) contains higher levels of vitamin C, vitamin B3 (niacin), fiber and betacyanin than white dragon fruit. Dragon fruit skin which weighs 30-35% of the weight of the fruit has not been widely used by the general public and is only disposed of as garbage, thereby increasing environmental pollution. This study aims to determine the proportion of addition of dragon fruit peel extract and brown sugar to the best chemical, physical, and organoleptic quality in yogurt. The method used in this research is a factorial randomized block design (RAK) consisting of 2 factors, namely the proportion of addition of red dragon fruit peel extract (50 grams and 70 grams) and the addition of brown sugar (15 grams, 25 grams, and 35 grams). Each treatment was repeated 3 times to obtain 18 trials. The best research results on yogurt on chemical, physical, and organoleptic content were found in the B2G3 treatment (Addition of 70 grams of dragon fruit peel extract and 35 grams of brown sugar) with a protein value of 0.37%, viscosity 2.00 Pa.s, reducing sugar 4 .16 (mg/g), color with a value of 3.8 (like), aroma with a value of 3.4 (somewhat like), texture with a value of 3.1 (somewhat like), and taste with a value of 3.96 (like) .
Pengaruh konsentrasi ekstrak daun bambu (Gigantochloa apus) dan konsentrasi starter terhadap kadar total flavonoid, pH dan organoleptik pada yoghurt Vita Lestari Catur Intani; 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.v13i1.3007

Abstract

Bamboo leaf extract contains flavonoids which have many benefits and herbal properties. The purpose of this study was to determine the effect of concentration of bamboo leaf extract and concentration of starter on total flavonoid content, pH value and yogurt organoleptic. This research was conducted using a Randomized Block Design (RAK) with 2 factors. Factor I was the concentration of bamboo leaf extract (5%, 10%, 15%) and factor II was the concentration of starter (4%, 5%, 6%). Parameters tested were total flavonoid content, pH and organoleptic (hedonic test). The results showed that the concentration of addition of fresh bamboo leaf extract and starter concentration had a very significant effect on total flavonoid levels. The pH value tends to decrease with increasing concentration of bamboo extract which is added to the manufacture of bamboo leaf yogurt. The concentration of starter used in making yogurt has a significant effect on the pH value of bamboo leaf yogurt. The best treatment results were yogurt with a concentration of 15% bamboo leaf extract and a starter concentration of 4% with a total flavonoid content of 560.89 mg EQ/ml, a pH value of 5.6, a preference scale for taste 3.82, color 3.02 and texture 3.3.
Karakteristik tepung nanas varietas queen (Ananas comosus L.Merr) termodifikasi metode foam mat drying Isnawati Nurjannah; Cahyaning Rini Utami

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v13i1.3008

Abstract

Ananas comosus L. Merr in Indonesia has a very large production rate but the shelf life is relatively short. Alternatives increase the shelf life of pineapple fruit made in the form of flour. The quality of pineapple flour is determined by the drying method so that modifications to the method using foam mat drying with variations in the addition of maltodextrin and tween 80. This study aims to find out the effect of increasing the concentration of maltodextrin and tween 80 on the physicochemicals of pineapple flour so that pineapple flour is obtained that has good characteristics. The research method using faktorial RAK consists of 2 factors. The first factor of maltodextrin concentration (10%,15%,25%) and the second factor of tween 80 percentage (0.1%, 0.3%) repeated 3 times resulted in 18 attempts. Analysis of physicochemical data is analyzed using ANOVA statistics. If it's a real difference in the Tukey test. Organoleptic testing uses friedman's method. The best treatment of physicochemical and organoleptic analysis uses the Effectiveness Index method. The best research results of pineapple flour on physicochemical and organoleptic content are found in N3T2 treatment (maltodextrin 25% and tween 80 0.3%) with characteristics: antioxidant activity 45.57 mg/ml, vitamin C levels 92.45 mg/100g, water content 5.98%, ash content 0.61%, color intensity L 58.49, color a* 29.30 and color b* 26.90 and organoleptic color 4.33 (likes), texture 2.83 (sufficient).
Penambahan angkak (monascus purpureus) pada tempe dalam peningkatan antioksidan Ega Meilenia Putri Pamungkas; Lusiawati Dewi; Marisa Christina Tapilouw

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v13i2.2923

Abstract

Tempe is a fermented food product that can be consumed as an energy source. The use of soybeans as a basic ingredient and the addition of Angkak can improve the quality of tempeh such as increasing its water content and antioxidants. The purpose of this study was to determine the effect of giving Angkak at a certain concentration on the quality of tempeh. The study used a single pattern Completely Randomized Design (CRD) where 1 factor was the administration of Angkak at a certain concentration with each treatment 5 times. The result of this research is that there is an effect of giving Angkak at a certain concentration on the quality of tempeh. The highest antioxidant activity was found in tempeh with an additional concentration of 1.5% (4532.01ppm). The addition of Angkak also affects the moisture content of tempeh, which increases due to the hygroscopic condition of the Angkak powder. In addition, from the organoleptic test, it was found that the addition of Angkak at a concentration of 1% was more in demand by respondents than concentrations of 0%, 0.5%, and 1.5%.

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