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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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Sifat fisik dan organoleptik tepung rumput laut Gracilaria verrucosa dari berbagai penanganan Lukman Hudi; Trisca Yuniar Alfiyanti; Rahma 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.v14i2.3664

Abstract

Gracilaria verrucosa one of the seaweed that is abundant but yet to be fully developed in optimum manner. This seaweed contains polysaccharides, protein, lipids, vitamins, polyphenols which can be used as nutraceutical food, besides soluble and insoluble fiber which can reduce diabetic, heart disease and cancer. This research aimed to identify various handling treatments of the physical properties and organoleptic of Gracilaria verrucosa flour. Methods used the Randomized design with 6 treatments, which are fresh seaweed, dried seaweed, dried seaweed with treatment 4% KOH and 24 hours fermented wish S.cerevisiae. The handling treatment had a significant effect except on the physical properties of color and organoleptic aroma. The best treatment was the treatment of Gracilaria verrucosa drying 10 hours + 4% KOH extraction + drying cabinet dryer) which resulted in an average moisture content of 12.48%, yield 19.175%, density 0.624%, viscosity 75.4 cps, color (L*a* b) 25.08*-4.36% 1.38, color organoleptic 5.13 (rather like) and aroma organoleptic 4.80 (ordinary-rather like).
Penurunan waktu proses cleaning in place (CIP) dengan cara wet wash pada produksi susu bubuk di PT XYZ Anggun Dwimarlina; Setya Budi Muhammad Abduh; Ahmad Ni’matullah Al-Baari

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v14i2.3724

Abstract

The diversity of products in a company makes the process of cleaning production areas important to prevent cross contamination. Cleaning in Place (CIP) is a method to clean product residues from production equipment automatically without the need to disassemble the machine. This study aims to determine the required minimum time for the CIP drying process to dry the production equipment. The experiment was done by testing the treatment based on changes in compressed air, drying, and cooling process time. Cleaning verification was done by examining visual inspection and test for detection of microbial contamination, allergens and ATP. The results showed that reducing the CIP processing time can be done by minimizing the drying time. The best treatment resulted in the treatment with compressed air 300 s, drying 900 s and cooling 900 s. This can be seen from the 3 repetitions, the results obtained by examining the overall appearance of the surface in the tote bin are clean and dry. In addition, changes in the time parameter did not affect the cleaning process of residues on the surface of the tote bin, which was shown in the results of testing for detection of microbial contamination, allergens and ATP.
Penentuan umur simpan keripik buah dengan metode accelerated shelf life test model kadar air kritis Muhammad Rizky Ramanda; Syahrizal Nasution; Isnaini Rahmadi; Nina Lutfia Munawaroh

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v14i2.3788

Abstract

Fruit chips in Darsa Small and Medium Industry at Lampung products do not include an expiry date on the packaging label as important information that consumers must know. This study aims to estimate the shelf life of jackfruit, pineapple and banana chips using the Accelerated Shelf Life Test (ASLT) method with the Labuza equation critical moisture content approach model. The research was conducted by determining the initial water content, critical water content and equilibrium moisture content with other supporting variables such as packaging permeability, slope (b), product solid weight and packaging area. Based on the research results, the initial water content and critical water content of each fruit chips were 0.0348 and 0.0582 gH2O/g solid for jackfruit chips, 0.0348 and 0.0493 gH2O/g solid for pineapple chips, 0.0525 and 0.0741 gH2O/g solid for banana chips. while the equilibrium moisture content at 75% relative humidity at 30°C is -0.0537 g H2O/g solid in jackfruit chips, 0.01128 g H2O/g solid in pineapple chips and 0.0119 g H2O/g solid in banana chips. The Hasley equation model is the most suitable model to describe the water sorption isotherm phenomenon in jackfruit chips, while the Chen-Clayton equation model is suitable to describe the water sorption isotherm phenomenon in pineapple and banana chips products. The prediction of the shelf life of jackfruit and banana chips packed in nylon aluminum foil stored at 30°C with 75% RH is 2.6 months for jackfruit chips and 3 months for banana chips. While the prediction of the shelf life of pineapple chips packaged in metallized plastic paper is 4.2 months.
Karakteristik kerang bulu (Anadara antiquata) dan potensinya sebagai abon Michael Ricky Sondak; Hari Minantyo; Ika Yohanna Patiwi; Ratu Padma Ap-Fatsah; Jason Lau

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v14i2.3798

Abstract

Shellfish are known food sources that contain various important nutrients such as protein, fat and minerals. The purpose of this research is to establish the properties of Anadara antiquata and whether it may be used as a supplementary material for manufacturing abon. This study was divided into two stages: characterisation of fresh Anadara antiquata and preliminary examination of its absorption potential. This test uses Inductively Coupled Plasma Mass Spectrometry (ICP MS) which is a very reliable and versatile element detection method for determining levels of Cd, Pb, As and Hg. Potential abon using in this research combining Anadara antiquata with Chanos chanos and the other one using the addition of tempeh. Heavy metals analysis results show that all samples had an Cd content below 0.1 mg/kg, the weight Pb value was below 0.3 mg/kg, As value below 1,0 mg/kg and not detected Hg for all samples. All samples having a heavy metal content are below the threshold determined through SNI No 7690.1:2013. The addition of tempeh to the abon of Anadara antiquata can increase protein content with the highest number at 25.6%.
Studi karakteristik kimia minuman probiotik kombucha sari kulit nanas (Ananas comosus) Rahmah Utami Budiandari; Rima Azara; Ro’biatul Adawiyah; Andriani Eko Prihatiningrum

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v14i2.3890

Abstract

Kombucha is probiotic baverage, made from tea with sugar and starter SCOBY with time fermentation 4-14 days. Time of fermentation can be affects to physical and chemical properties of kombucha. This probiotic baverage has the potential to increase immunity and body resistance. Pineapple commonly consumed fresh or processed products, the part of pineapple that’s not consumed was skin and liver as 47%. The chemical component in pineapple skin was flavonoid, bromelain, 17,53% carbohydrates and 17% glucoses that can be used as kombucha. This research purpose to determine the effect of kombucha pineapple skin juice on the 7th day and 14th day fermentation. This research used a RBD with two factors, the first factor was sucrose concentration (5%, 10%, 15% and 20%) and second factor was starter SCOBY concentration (10% and 15%). This data were analyzed using ANOVA and minitab 17. The results on the 7th day showed sucore concentration has significant effect on the pH value, total Acid and TDS. Meanwhile starter SCOBY concentration had a signicantly effect on total acid and TDS but not signigicantly effect on the pH value. On the 14th day showed that sucrose and starter SCOBY has significantly effect to total acid, pH value and TDS.
Karakteristik sirup glukosa berbahan dasar umbut kelapa sawit dengan variasi konsentrasi enzim α-amilase dan suhu gelatinisasi Maisaroh Maisaroh; Erista Adi Setya; Ngatirah Ngatirah

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v14i2.3986

Abstract

Oil palm plants must be replanted every 25-30 years, resulting in waste of oil palm stems which can be taken for the stems. Palm sheaths have not been widely used even though they contain starch which is quite high at around 4.7%. Given the high starch of palm sheath, it can be used as a raw material for making glucose syrup. The aim of this research was to study the effect of α-amylase concentrations and gelatinization temperature on the characteristics of glucose syrup made from sheath palm oil. The randomized complete block design used as experimental design with two factors. The first factors were gelatinization temperature, consist of 3 levels (80°C, 90°C, and 100°C), The second factors were α-amylase concentration, consist of 3 levels (0,3%, 0,6%, and 1% w/w). The experiment using two replications. The analysis carried out were reducing sugar, total sugar, total solids, viscosity and organoleptic preferences (color, aroma, taste). The results of this study indicate that variations in gelatinization temperature have no significant effect on reducing sugar, total sugar, viscosity, total solids, organoleptic preferences (color, aroma and taste). The α-amylase concentration has a significant effect on reducing sugar, total sugar, viscosity and color, but had no significant effect on total solids, organoleptic preferences (aroma and taste). Based on the overall organoleptic preference, the best treatment is glucose syrup with a gelatinization temperature at 100°C and 1% w/w α-amylase concentration.
Pengaruh variasi starter dan konsentrasi ekstrak buah melon (Cucumis melo L.) terhadap sifat fisikokimia yogurt Rima Azara; Ida Agustini Saidi; Rochma Amarulloh

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v14i2.3999

Abstract

Yogurt is a processed fermented milk product that utilizes lactic acid bacteria. Yogurt as a source of probiotics is beneficial for maintaining the body's immunity. This research aims to make melon yogurt drink as an effort to improve the taste of yogurt which tends to be sour so that it is not too sour by adding melon fruit extract. The study was conducted by RAK (Randomized Block Design) by analyzing the characteristics of melon yogurt produced with various amounts of melon extract added (5, 10, 15, 20%) and the amount of yogurt starter added (3 and 5%). The results of the analysis showed that there was an interaction between the concentration of the yogurt starter and the concentration of melon fruit extract on the total soluble solids of melon yogurt. Whereas there was no interaction between yogurt starter concentration and melon fruit extract concentration on pH, total acid, viscosity, and color profile of melon yogurt. Starter concentration had a very significant effect on lightness, had a significant effect on total solids, pH, viscosity, and had no significant effect on total acid, redness and yellowness of melon yogurt. Melon fruit extract had a very significant effect on total solids, viscosity, lightness, and had a significant effect on yellowness, and had no significant effect on pH, total acid, and redness of melon fruit yogurt.
Karakterisasi santan instan bubuk yang dibuat menggunakan filler Na-CMC dari bacterial cellulose Budi Santosa; Endang Rusdiana Sriwaningsih; Domu Wulang

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v14i2.4044

Abstract

The development of the times demands the problem of food being available in a fast and ready-to-eat time, one of which is the problem of providing coconut milk. Making coconut milk during this time requires a long process and takes a long time. To answer this problem, instant coconut milk powder is the solution. This product has the advantages of long shelf life, easy packaging, easy storage and easy to transport due to reduced volume and weight. This study aims to determine the role of Sodium - Carboxymethyl Cellulose (Na-CMC) from bacterial cellulose as a filler in the manufacture of instant coconut milk powder combined with maltodextrin. The experimental design used in the study was a Single Factor Completely Randomized Design, the factor was the proportion between Na-CMC and Maltodextrin consisting of 4 levels of C1 (Na-CMC 0% : Maltodextrin 20%), C2 (Na-CMC 5% : Maltodextrin 15%), C3 (Na-CMC 10% : Maltodextrin 10%), C4 (Na-CMC 15% : Maltodextrin 5%), C5 (Na-CMC 20% : Maltodextrin 0%). Observed parameters of moisture content, fiber content and solubility. The results showed the highest water content of instant coconut milk powder in the C5 treatment (Na-CMC 20% : Maltodextrin 0%) of 11.51%, the highest fiber content of 0.34% in the C5 treatment (Na-CMC 20% : Maltodextrin 0%), while the solubility was highest in the C1 treatment (Na-CMC 0% : Maltodextrin 20%) of 40.50%.
Mutu fillet ikan nila (Oreochromis niloticus) pada fase post mortem dengan pengawet dari ekstrak biji picung (Pangium edule Reinw) pada penyimpanan suhu dingin Aris Munandar; Yanti Febrisari; Sakinah Haryati; Dini Surilayani

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v14i2.4083

Abstract

Tilapia fillets are produced to be easier to process and are expected to increase fish consumption. Tilapia fillets with the addition of 60% picung seed extract had a post-mortem phase of 13 days. Picung seeds serve as preservatives because they contain antibacterial alkaloids, flavonoids, and tannins. Therefore, the quality of tilapia fillets with the addition of 60% picung seed extract needs to be studied. This study aimed to determine the quality of tilapia fillets during the post-mortem phase. ilapia fillets soaked in picung seed extract 60% for 30 minutes and stored at cold temperatures. Tilapia fillet quality parameters include pH, Total Plate Count (TPC), Total Volatile Base (TVB), and organoleptic Test (appearance, smell, and texture). Observations were conducted in the pre-rigor phase (1st day), rigor mortis (6th day), early post-rigor (10th day), and late (13th day). Data analysis was done by complete randomized design. The pH of the tilapia fillet in the pre-rigor to post-rigor phase is 6.34-6.45. The value indicates that the fillet is still of good quality. Based on TPC and TVB values, tilapia fillets have good quality until the sixth day (rigor mortis). TPC value in that phase is smaller than 5 x 10-5, 1.54 x 10-4 colonies/mL, while the TVB value is 22.24 mg N/100 g smaller than the standard (30 mg N/100 g). The parameters of appearance, smell, and texture have a value of more than 7 in the rigor mortis phase. The organoleptic value showed that tilapia fillets were of good quality until the rigor mortis phase for six days. Tilapia fillets have good quality until the rigor mortis phase based on SNI 2729: 2013). Such tilapia fillets have a shelf life and can be consumed until the sixth day.
Metode ohmic heating untuk ekstraksi betasianin sebagai pewarna pangan dari kulit buah naga merah (Hylocereus polyrhizus) Syarifa Ramadhani Nurbaya; Ida Agustini Saidi; Syamsudduha Syahrorini; Al Machfudz; Elena Febri Kusumawati

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v14i2.4208

Abstract

Natural food colorant is increasingly being developed and applied to food products. Natural food coloring is safer to use because it does not cause side effects to health. Indonesia is rich in the availability of red dragon fruit. In general, people only eat dragon fruit flesh, while the skin is not used. Red dragon fruit skin is rich in betacyanin pigment which produces a red-violet color. This pigment needs to be extracted so that it is separated from other skin components. Extraction using ohmic heating technology can be a solution to extract betacyanin pigment. The aim of the study was to determine the characteristics of the betacyanin pigment from red dragon fruit skin extracted using the ohmic heating method. The study used a factorial randomized block design consisting of two factors, the first factor was the type of solvent (aquades, 0.25% NaCl solution, 0.25% citric acid) and the second factor was the amount of voltage (30 V, 40 V, 50 V). The results showed that the highest betacyanin content was found in the 0.25% NaCl solvent treatment, which was 5.15 mg/L. Extracts stored in the refrigerator for 5 days did not show a significant change in extract betacyanin pigment levels.

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