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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 konsentrasi asam klorida dan metode ekstraksi microwave terhadap karakterisik kolagen tulang ikan tuna (Thunus sp) Marisa Rizky Hanivia; Jariah

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v13i2.3026

Abstract

Indonesia still imports more than 6200 tons of collagen with the price reaching approximately 1$. Therefore, domestic industrial developers are needed to produce collagen. Collagen itself is usually made from bone or skin raw materials from pigs or cows, but recently there are frequent infectious diseases from this livestock so raw materials from fisheries can overcome these problems to be used as materials for making collagen. Tuna fish bones have a high collagen protein content and can be used as an alternative raw material for collagen. The purpose of this study was to determine the characteristics of tuna bone collagen made by Factor I concentration of hydrochloric acid (1%,3%,5%) with factor II extraction time (30 minutes, 60 minutes, 90 minutes). This study uses a Completely Randomized Design (CRD). In the results of the study, the best treatment, namely the treatment of 5% hydrochloric acid concentration with an extraction time of 90 minutes, had a yield value of 21.05%, the water content of 2.69%, ash content of 0.27%, pH value of 7.23, viscosity value 3 .38cP and Color (L*) 75.31. Furthermore, the results of the FTIR analysis of Amide A, Amide B, Amide I, Amide II, and Amide III with absorption peaks in a row (3362.52 cm-1), (2935.25 cm-1), (1626.46cm-1 ),(1517,14cm-1),(1235.52cm-1)
Karakteristik HFS (High Fructose Syrup) dari umbi gembolo yang diproduksi secara hidrolisis enzimatis menggunakan amilase dan inulinase Rezza Natori; Sri Winarti; Riski Ayu Anggreini

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v13i2.3078

Abstract

HFS (High Fructose Syrup) from gembolo tubers is an innovation in to utilize gembolo tubers which so far have not been used optimally. The purpose of this study was to determine the effect of substrate concentration and duration of saccharification on the physicochemical characteristics of HFS (High Fructose Syrup). This study used a completely randomized design (CRD) with 2 factors consisting of 9 treatment levels. The factor I was the substrate concentration (15%, 20% and 25%) and factor II was the length of saccharification (24 hours, 36 hours and 48 hours). Data were analyzed using ANOVA level 5%. If there is a difference proceed with Duncan's Test (DMRT) 5%. Based on the results of the study, the best treatment was a substrate concentration of 25% with a saccharification period of 48 hours which produced HFS with the following characteristics: yield of 18.08%; reducing sugar 41, 28%; total dissolved solids 42.00oBrix; viscosity 58.30 cP; fructose content is 14.68% and organoleptic test got the highest score.
Pengaruh konsentrasi Ca(OH)2 dan suhu pemasakan pada proses nikstamalisasi tepung jagung Tuty Shohibatuz Zakiyah; Sri Winarti; Ratna Yulistiani

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v13i2.3079

Abstract

Nixtamalization is a corn cooking process with the addition of calcium hydroxide. This study aims to determine the best treatment combination between the concentration of Ca(OH)2 and cooking temperature to changes in physicochemical properties and amylographic properties of cornflour. This research was conducted using a completely randomized design with a factorial pattern with two factors. Factor I: concentration of Ca(OH)2 1%, 2% and 3% (w/v); Factor II: cooking temperature 70️℃, 80️℃, 90️℃, and 100️℃. The results of data analysis using ANOVA for all parameters showed significant differences. The results showed that the best treatment combination was the nixtamalization treatment with a concentration of Ca(OH)2 2% and a cooking temperature of 90️℃ which produces cornflour with a color coordinate value L*; a*; b* is 68.64; 16.27; 45.22; calcium content 0.473%; amylose content 68.92%; swelling power 7.13 ml/g; freeze-thaw stability 0.211 g/g. The microscopic structure of the best treatment showed that the surface shape of the starch granules was slightly rough, the cell walls were slightly thicker than the control corn flour; amylographic properties showed gelatinization temperature of 78.15️℃; peak gelatinization time of 8.13 minutes; peak viscosity 1147 cP; hot paste viscosity 1056 cP; breakdown viscosity 91 cP; final viscosity 2132 cP; setback viscosity 1076 cP.
Pengaruh konsentrasi enzim chitosanase dan waktu inkubasi terhadap karakteristik chitooligosakarida dan aktivitas prebiotik dari cangkang kepiting bakau Nanda Oktavia; Sri Winarti; Anugerah Dany Priyanto

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v13i2.3080

Abstract

Mangrove crab shells are one of the wastes that are poorly utilized because it is usually only used for animal feed mixtures. Mangrove crab shells have a high enough chitin content so that it can be used as chitosan and then used as chitooligosaccharides that have the potential to have prebiotic activity. The study aimed to determine the effect of enzyme concentration and length of incubation time on the prebiotic characteristics and activity of chitooligosaccharides. Completely Randomized Design was used as a design experiment with a variable chitosanase enzyme concentration (0.5%, 1%, and 1.5%) and incubation time (1 hour, 3 hours, and 5 hours). The study shows that there is an interaction between the two variables in the viscosity parameter, degree of deacetylation, molecular weight, and degree of polymerization. The results showed that the best treatments were an enzyme concentration of 0.5% and a long incubation time of 5%, which resulted in chitooligosaccharides with characteristics: viscosity of 2.75 cPs, degree of deacetylation of 97.68%, the molecular weight of 546.99 Da, and degree of polymerization of 2.67. The best treatment tested the prebiotic activity of 1,18 for Lactobacillus acidophilus bacteria and 1,33 for Bifidobacterium breve bacteria. Hope this research would be an innovation in the production of a crabs shell or chitin’s source into prebiotic chitooligosaccharide and could boost the immune system.
Pengaruh konsentrasi maltodekstrin dan putih telur terhadap karakteristik fisikokimia dan organoleptik sup krim instan labu kuning (curcubita moschata) Firsty Ainun Zalzabila Ansori; Ulya Sarofa; Riski Ayu Anggreini

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v13i2.3108

Abstract

Instant cream soup is a processed food product that is ready to be brewed or cooked using hot water so that it becomes a thick solution. This product is usually made from various flour ingredients, one of which is pumpkin flour and other additives. The purpose of this study was to determine the effect of the addition of maltodextrin and egg white on the quality of instant pumpkin cream soup using the foam drying method met drying. This study used a Completely Randomized Design two factors, with concentration of maltodextrin (5%; 10%; 15%) and egg white (10%; 15% 20%), with two repetitions. Data were analyzed using 5% ANOVA and 5% DMRT follow-up test. Pumpkin instant cream soup with the addition of 15% maltodextrin and 20% egg white concentration was the best treatment with yield value 26.08±0.060%, kamba density 0.61±0.007 g/mL, water content 6.31±0.028%, ash content 2.96±0.006%, protein content 12.19±0.028%, fat content 12 .06±0.003%, carbohydrate content 73.68±0.276%, color organoleptic test 3.75±1.146 (likes), taste 3.15±0.813 (likes), and aroma 3.25±0.761 (likes) and levels of β-carotene of 7.89±0.007 mg/100g.
Pengaruh konsentrasi pati garut dan filtrat kunyit putih sebagai antimikroba terhadap karakteristik dan organoleptik edible film Meditya Dwi Rizkyati; Sri Winarti

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v13i2.3187

Abstract

Edible film is one of the biodegradable packaging that can be degraded naturally and is generally used to wrap food and is fit for consumption. Edible films are generally made from various types of starch, one of which is arrowroot starch and additional ingredients such as white turmeric filtrate which has antimicrobial activity to protect the packaged product from pathogenic bacteria and can extend the shelf life of the packaged product. White turmeric filtrate contains phenolic compounds and terpenoids as antimicrobial compounds. The purpose of this study was to determine the effect of arrowroot starch concentration and white turmeric filtrate on the characteristics and organoleptic properties of edible films. This study used a completely randomized design (CRD) factorial pattern with two factors. Factor I: arrowroot starch concentration (2%;4%;6%). and Factor II: white turmeric filtrate concentration (1%;4%;7%). The results of data analysis using 5% ANOVA and 5% DMRT follow-up test. The data obtained from the analysis showed that the best treatment was edible film from arrowroot starch 4% (w/v) and white turmeric filtrate 7% (v/v) having edible film characteristics with a water content of 13.109%; thickness 0.115 mm; tensile strength 7.69 Mpa; elongation 1.96%; water vapor transmission rate 0.29 g/m2.hour; inhibition against E.coli bacteria by 16.5 mm; inhibition against S. aureus bacteria 6.5 mm; texture 4 (slightly broken); color 4.75 (yellow); and aroma 3.9 (scented with strong turmeric).
Analisis mutu sensori, respon dan pengetahuan tentang pewarna alami dari ekstrak rosella kering pada pembuatan ornamen fondant dalam pembelajaran dekorasi kue Yeni Yulianti; I Gusti Ayu Ngurah Singamurni

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v13i2.2725

Abstract

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Pengaruh penambahan daun pandan terhadap mutu sirup nira aren Herdianto Lantemona; Poen Tenggengan; Jongker Baali

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v13i2.2869

Abstract

One of the industrial-based uses of palm trees is the manufacture of palm sap syrup. This study aims to determine the effect of pandan leaves on the quality of palm sap syrup in terms of color, taste and smell. The research was carried out at the Minaesa Institute of Technology campus laboratory in Tomohon City. In this study, the population was 5 bottles of palm sap syrup using pandan leaf treatment consisting of 0 g control variables and independent variables (30 g, 40 g, 50 g, and 60 g). The generated data is processed by using statistical analysis of Completely Randomized Design. The results showed that the treatment of pandan leaves addition to palm sap syrup with an average sugar content of 60% which was stored for 45 days obtained the value from the organoleptic test (sensory analysis} of 2.85 to 3.4 (from ‘moderately like’ category to ‘like’ category). This study concluded that the addition of 30 g of pandan leaves is preferred by the panelists with a value of 3.0 to 3.7 for color, taste and smell (from ‘moderately like’ category to ‘like’ category).
Pengolahan cokelat praline isi tempe dari kacang tunggak, kacang koro benguk dan kacang merah Wahyu Mushollaeni; Lorine Tantalu; Deni Landu Praing

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v13i2.3013

Abstract

Praline chocolate is a type of processed chocolate candy that has various kinds of fillings, including various types of nuts and dried fruit. The development of various types of healthy food which encourages people to combine food products, makes one of the reasons for using tempeh from various types of nuts as a stuffing ingredient in praline chocolate. The aim of the study was to obtain the best combination of cowpea, bean curd, and red bean with the concentration of tempeh fungus (2%, 4%, 6%) to produce peanut tempeh as a raw material for filling in praline chocolate which has the best nutritional quality. The results showed that chocolate praline filled with tempeh with the best nutritional quality was obtained from 6% fermented with tempeh mushrooms.
Karakteristik jelly drink rumput laut (Euchema spinosum) dengan penambahan kulit buah manggis (Garcinia mangostana L.) sebagai pangan fungsional Rahma Utami Budiandari; Syaiful Anam; Lukman Hudi

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v13i2.3264

Abstract

Mangosteen fruit (Garcinia mangostana L.) , one of Indonesian fruits, contains 70-75% skin fruit. The mangosteen skin contains xanthone compounds which are antioxidants, 107.76 mg/100 g fresh fruit. Fresh Mangosteen skin is easily damaged, it needs to be processed in order to have a long shelf life, by processing it into a jelly drink. Mangosteen skin extract is formulated with porridge of Eucheuma spinosum to make a jelly drink.This study aimed to determine the effect of the proportion of mangosteen skin extract and seaweed porridge through the physical characteristics, chemical of mangosteen skin extract jelly drink. The method was to design a factorial random group. The first factor is the proportion of mangosteen skin extract and the second factor was the concentration of pure seaweed. Data analyzed with ANOVA and continues with further test BNJ5%. Best jelly drink has an average viscosity 12.67, dietary fiber 2.17%, pH 7.98.

Page 22 of 39 | Total Record : 383

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