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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 320 Documents
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Aplikasi Na-CMC dari bacterial cellulose sebagai emulsifier dalam santan cair instan Budi Santosa; Gatut Suliana; Mega Christin Yoweni

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v15i1.4623

Abstract

???????????????????????? ???????????????????????? ???????????????????????????????? ???????????????????????????????????????????????????? ???????????????????? ???????????????????????????????????? ???????????????????????????????????? ???????????????? ???????????????? ???????????????????? ???????????????????????? ???????????????????????????????????????? ????????????, ???????????????????? ???????????? ????????????????????????????. ???????????????????????????????????? ???????????????????????????? ???????????? ???????????????????????????????????????????? ???????????????????????? ???????????????????????? ???????????????????? ???????????????????????????????????? ???????????????????????????? ???????????????????????????? ????????????????????????. ???????????????????????????????????? ???????????????????? ???????? ???????????????????? ???????????????????????? ???????????????? ???????????????????????????????????????????? ???????????????????????????????????????? ???????????????????????????????????????? ???????????????????????? ???????????????????? ???????????????????????????????????????????? ???????????????? ????????????????????. ???????????????????? ???????????????? ???????????????????????? ???????????????????? ???????????????????????????????????????????????????? ???????????????????????????? ???????????????????????????????? ???????????????????? ???????????????????????? ???????????????????????????? ???????????????????????? ???????????????? ????????????????????????. ???????????????????????????????????????? ???????????? ???????????????????????????????????? ???????????????????? ???????????????????????????????????????? ???????????????????????????? ????????????????????????????-???????????????????????????????????????????????????? ???????????????????????????????????? (????????-????????????) ???????????????? ???????????????????????????????????? ???????????????????????????????????? ???????????????????????????? ???????????????????????????????????????? ???????????????????? ???????????????????????????????????? ???????????????????????? ???????????????? ????????????????????????. ???????????????????????????????????? ???????????????????????????????????? ???????????????? ???????????????????????????????????? ???????????????????????????????????? ???????????????? ???????????????????????????????? ???????????????????????? ????????????????????????????, ???????????????????????????????????? ???????????????????? ???????????????????????????????????????????? ????????-???????????? ???????????????? ???????????????????????????? ???????????????? 5 ???????????????????? : ????1 = ????????-???????????? 0,5% (????/????), ????2 = ????????-???????????? 1% (????/????), ????3 = ????????-???????????? 1,5% (????/????), ????4 = ????????-???????????? 2% (????/????), ????5 = ????????-???????????? 2,5% (????/????).???????????????????????????????????? ???????????????? ???????????????????????????? ???????????????????? ????????????, ???????????????????? ???????????????????? ???????????? ???????????????? ????????????????????. ???????????????????? ???????????????????????????????????????? ???????????????????????????????????????????? ???????????????????? ???????????????? ???????????????????? ???????????????????? ???????????????????????? ???????????????????????? ???????????????????????? ???????????????? ???????????????????????? ???????????????? ???????????????????????????????????? ????1 (????????-???????????? 0,5%) ???????????????????????????? 0,3825%, ???????????????????????????????????????? (????????????????????????????????????????) ???????????????????????? ???????????????????????? ???????????????????????????? 1,132???????? ???????????????? ???????????????????????????????????? ????5 (????????-???????????? 2,5%), ???????????????????????????????????? ???????????????? ???????????????????? ???????????????????????? ???????????????????????? ???????????????? ???????????????????????????????????? ????5 (????????-???????????? 2,5%) ???????????????????????????? 87,83%.
Karakteristik minuman serbuk berbasis bunga lokal dengan menggunakan metode foam mat drying Saswati Saswati; Ngatirah Ngatirah; Muhammad Prasanto Bimantio

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v15i1.4631

Abstract

This research is about local flower-based powder drinks using the Foam mat drying method. This research aims to determine the effect of the type of flower used and the ratio of flowers to water on the characteristics of local flower-based powder drinks and to determine the type of flower and the ratio of flowers to water that produces the powder drink that the panelists like most. The experimental design used in this research was a Randomized Complete Block Design (RCBD) with 2 factors including the type of flower used which consisted of 3 levels, namely A1= 100% hibiscus flowers, A2= 100% chrysanthemum flowers, A3= chrysanthemums and hibiscus flowers ( 1:1), and the ratio factor for the concentration of flowers and water which consists of 3 levels, namely B1= 1 1 (250 gr of flowers: 250 ml of water), B2= 1 : 2 (250 gr of flowers: 500 ml of water), B3= 1 : 3 (250 gr flowers: 750 ml water). The analyzes carried out in this research were water content, ash content, antioxidant activity, solubility, dissolution time, flavonoids, total phenol, organolpetic tests, total color, yield. The type of flower used in this research had an effect on antioxidants, dissolution time, organoleptics (color, aroma), flavonoids and total phenols, but had no effect on water content, ash content, solubility, yield, total color. The ratio of flowers to water has an effect on antioxidants, dissolution time, organoleptics (color, aroma), flavonoids and total phenols, but has no effect on water content, ash content, solubility, yield, and total color. Based on the overall test level of preference for both powder and brew, the panelists liked the most in the A1B1 treatment which used hibiscus flowers with a flower to water ratio (1:1) with a preference level of 4.39 for the powder and 4.35 for the brew.
Pengaruh penambahan simplisia jahe merah (Zingiber Officinale Var Rubrum Rhizoma) terhadap sifat kimia dan organoleptik teh daun kelor (Moringa Oleifera) Riski Bayu Lintang; Nurul Hidayah

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v15i1.4688

Abstract

Tea is a drink that is much sought after by Indonesian people. Moringa leaves have a high antioxidant content, especially flavonoids and polyphenols which can be used as raw materials for tea. Red ginger is a type of rhizome that is rich in phenolic compounds and essential oils. Red ginger in simplicia form is added to tea to improve the organoleptic properties and increase the antioxidant activity of Moringa leaf tea. The aim of this research was to determine the effect of adding red ginger simplicia on the chemical and organoleptic properties of Moringa leaf tea. This research used a Completely Randomized Design (CRD) and was repeated 3 times consisting of 5 treatments with the addition of red ginger simplicia, namely P1 (0%), P2 (10%), P3 (20%), P4 (30%), and P5 (40%). The resulting data was analyzed using One Way ANOVA with a significance level of 5% with the DMRT (Duncan's Multiple Range Test) further test. Test parameters include water content, ash content, flavonoids, antioxidants, polyphenols, tannins and organoleptics. Organoleptic tests with a total of 30 panelists include color, aroma, taste, aftertaste and overall. The highest value is found in P5 with antioxidant activity IC50Â of 33.86 ppm, polyphenols of 59.94 mgGAE/g, flavonoids of 87.14 mgQE/g, P5 tannins of 50.81 mgCE/g, and organoleptic results that are preferred by consumers overall it is P4 with a value of 3.90. The results of this study showed that the addition of red ginger simplicia had an effect on the test parameters for water content, ash content, polyphenols, flavonoids, tannins and organoleptics of Moringa leaf tea.
Peningkatan stabilitas oksidatif pada minyak kedelai dalam mempertahankan kualitas minyak goreng pada penggorengan berulang Ajeng Dyah Kurniawati; Nurul Latifasari; Dias Feby Budiarly; Fitranaya Arlian; Akmel Lu’lu

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v15i1.4728

Abstract

Frying is a food processing process that is important due to flavor formation in food product. An oxidation reaction shall occur during frying, which may affect the quality and stability of cooking oil. Synthetic antioxidants that exceed this limit can be harmful to health, so in order to enhance the stability of frying oil it is necessary to use of natural antioxidant like phenolic compounds from cardamom essential oil. Thus, this research aims to study the effect of cardamom essential oil addition to the frying oil to enhance its oxidative stability during repeated frying process. This study begins with the characterization of antioxidant activity of cardamom oil including total phenolic content, total flavonoid content, and free radical scavenging ability (IC50). The research was continued by heating soybean frying oil to which various concentration antioxidants have been added, such as 5%, 10%, and 15% for 1 and 3 cycles frying process and the quality of frying oil at before and after processing was analyzed, which includes acid number and peroxide value. The results showed that the total content of phenolic compound levels in cardamom oil was 56.32 ± 2.04 mg GAE/gram; total flavonoids were 40.10 ± 11.66 mg QE/gram; and the IC50 value was 501.37 ppm. The addition of cardamom oil as a natural antioxidant with concentrations of 5%, 10%, and 15% can significantly increase the oxidative stability of soybean oil. The highest increase in the oxidative stability of soybean oil was obtained from the addition of cardamom essential oil at a concentration of 15%.
Kajian hazard analysis critical control point pada proses produksi air minum dalam kemasan Riski Saputra Alamsyah; Mardiana; Robi Tubagus; Kevin Aprilianto

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v15i1.4730

Abstract

Bottled drinking water is raw water that has been processed and packaged properly so that it is safe for direct consumption. One of the concepts and strategies for ensuring food safety and quality that is considered more effective and has been recognized for its reliability internationally is the Hazard Analysis Critical Control Point (HACCP) food safety management system. This research aims to determine how to implement Hazard Analysis Critical Control Point (HACCP) in the demineralized water production process at CV. Tirta Guna Mandiri. The method used in the research is the descriptive method which describes the objects in the research. The data collection technique used is by conducting library studies, interviews, Focus Group Discussions (FGD), and documentation. The research results show that CV. Tirta Guna Mandiri has implemented 12 steps to implement HACCP which include establishing a HACCP team, product description, intended use, flow diagram verification, hazard analysis, determining Critical Control Points (CCP), determining critical limits, establishing a monitoring system, determining corrective actions, verification procedures, and establishing documentation
Sifat pro-oksidan perasan jeruk lemon (Citrus Limun L.) untuk meningkatkan aktivitas antioksidan teh hitam Frida Dwi Anggraeni; Suprihana

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v15i1.4779

Abstract

Black tea was a drink made through fermentation by the enzyme polyphenol oxidase which could enzymatically oxidize catechins in fresh leaves. Lemon juice was added to the tea to determine the effect of adding lemon juice to the tea. This research aimed to determine the effect of brewing temperature and the pro-oxidant properties of adding lemon juice on changes in polyphenols and antioxidant activity of black tea. This research used a factorial design with 2 treatment factors, namely black tea brewed at 80oC and 100oC with the addition of 0%, 1% and 2% lemon juice with 3 repetitions. Green tea was used as a control. Analysis was carried out on total phenol content and IC50. Data analysis used the ANOVA test with a confidence level of 0.05. The research results showed that the total phenol of steeping black tea at a temperature of 80oC were lower than those steeping black tea at a temperature of 100oC, namely 20.41% and 27.08% respectively, but lower than the total phenol of green tea. Likewise, the higher level of added lemon juice, the higher total phenol content, but lower than total phenol content of green tea. For antioxidant activity was measured by IC50 inhibition, it showed that IC50 value at a black tea steeping temperature of 100oC was lower than IC50 value at 80oC black tea steeping. Likewise, with the addition of lemon juice, IC50 value decreased, namely 65.75 µg/ml to 35.84 µg/ml for steeping black tea at 80oC and 22.88 µg/ml to 15.94 µg/ml for steeping black tea at 100oC. The smaller IC50 value, the higher antioxidant activity.
Sifat fisikokimia dan formulasi tepung biji durian (Durio zibethinus Murr.), tepung biji pepaya (Carica papaya), dan aplikasinya dalam crispy cheese cookies Tiffany Arista Sutanto; Devondra Christabella Glenys Dealyn; Johan Sukweenadhi; 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.v15i2.4894

Abstract

Wheat flour is usually used in food products. Wheat flour consumption and import costs in Indonesia are quite high. The idea of using fruit by-products to substitute wheat flour has the potential to reduce health and environmental problems. Because many fruit by-products contain beneficial nutrients and bioactive compounds, it might also become a solution for those with celiac disease because they are gluten-free. Both durian seeds and papaya seeds are abundantly available in Indonesia as a tropical country, so both can be made into fruit by-product flour. This study aims to evaluate the physicochemical properties of durian seed flour and papaya seed flour, the best formulation of composite flour made from wheat flour, durian seed flour, and papaya seed flour to make crispy cheese cookies, and the organoleptic characteristics of the cookies made from the composite flours. Randomized Group Design was applied with the following parameters: Yield, color, bulk density, water activity, proximate, crude fiber, dietary fiber, starch, shelf life, and organoleptic characteristics. The study showed that based on the physicochemical properties and highest organoleptic score, the best flour composition for crispy cheese cookies is F3 (50% wheat flour: 40% durian seed flour : 10% papaya seed flour). Durian seed flour and papaya seed flour are proven potential to be formulated and used to make crispy cheese cookies.
Fortifikasi tepung kulit pisang (Musa paradisiaca) sebagai alternatif penambah nilai gizi dan daya terima nugget ayam 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.v15i1.4918

Abstract

The high fiber content in banana peels means that banana peel waste can still be used for processed food. One of the innovations in food processing involves fortifying banana peels in making nuggets. Generally, nuggets are made from chicken meat and filled with wheat flour. The research aimed to analyze the effect of adding banana peel flour and chicken meat concentration on the chemical and organoleptic characteristics of the nuggets and to determine the appropriate treatment to get the best banana peel-fortified chicken nuggets. The method used in the research was a Randomized Block Design (RBD) with 2 factors, namely banana peel flour (4%, 6%, 8%) and chicken meat concentration (40%, 80%), tested in 18 experiments. The chemical analysis carried out includes fiber, protein, and water content, as well as organoleptic tests (taste, aroma, texture, color). The study found that the combination of banana peel flour and chicken meat significantly affected taste and aroma, but not color and texture. The best treatment was P1D2 (4% banana peel flour, 80% chicken meat) with a fiber content of 3.12%, protein 13.14%, water 50.80%, and taste hedonic score of 4.23, aroma 3.77, texture 3.57, and color 3.40.
Sifat kimia dan organoleptik food bar kombinasi tepung mocaf (Modified cassava flour) dan tepung kacang tanah (Arachis hypogeaea L.) Dewi Putri Setyowati; Khoirin Maghfiroh

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v15i1.4957

Abstract

Food bars are made by combining a variety of mashed food ingredients. These ingredients are fortified with additional nutrients such as cereals, dried fruit, or nuts, which are then held together into a compact form with the help of binders. The aim of this study was to see how mocaf flour and peanut flour affected the chemical and organoleptic qualities of food bars. A one-factor completely randomised design (CRD) was utilised in this study. There were three amounts of mocaf flour and mung bean flour, namely 70g : 30g, 50g : 50g, 30g : 70g. The one-way ANOVA test was used to analyse chemical data, followed by the BNT test. Chemical analysis includes moisture content, ash content, and fiber content. Organoleptic data analysis using the hedonic test. The moisture content test revealed no differences (p=0.36), whereas there were differences in the ash content test (p=0.00), the fiber content test (p=0.00). Organoleptic test showed that there were differences in aroma (p=0.047), texture (p=0.028), taste (p=0.016) and color (p=0.00). According to the results of the effectiveness test, the most effective treatment was A2 with the following criteria: 12.61% moisture content, 1.82% ash content, 1.78% fiber content, and 3.19 aroma, 3.38 color, 3 taste, 42, texture 3.15.
Pengaruh lama fermentasi terhadap karakteristik ekstrak pulp biji kakao (Theobroma cacao. L) Hapsari Titi Palupi; Laily Susanti

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v15i1.4963

Abstract

Cocoa pulp is a layer of mucus covering the beans which mostly consists of water and a layer of nutritional components that are quite high, including sucrose, glucose, organic acids and fiber. The fermentation process is carried out to release the cocoa pulp to produce cocoa pulp extract. This research aims to determine the effect of fermentation period on the characteristics of cocoa pulp extract and syrup. The research design used was a randomized block design, with period fermentation treatment were 24-hour, 48-hour, 72-hour, 96-hour, and each treatment was repeated 4 times. The parameters observed in the cocoa pulp extract were antioxidant activity, pH, total acid, yield and organoleptic (color, aroma and taste), while the organoleptic properties of the syrup were only observed. The results showed that treatment of fermentation period had a significant effect on pH, total acid and yield, however, it did not have a significant effect on antioxidants. The fermentation period also has a significant effect on the color, flavor and taste of cocoa pulp extract and the of cocoa syrup.

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