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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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Pengaruh konsentrasi sari jeruk nipis (citrus aurantifolia) dan sari tebu (saccharum officinarum) terhadap ph, antioksidan, dan organoleptik seduhan bunga telang (Clitoria ternatea) Deny Utomo; Mohammad Nurul Abidin

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v15i1.5003

Abstract

Telang flower (Clitoria ternatea) is an antioxidant-rich flower that often grows in yards, forests, or even outside gardens. Butterfly pea flowers are rich in antioxidants and are better known as medicinal plants. This study aims to determine the effect of the concentration of lime juice and sugar cane juice. The research method used a factorial Randomized Block Design (RBD) with 2 treatment factors, namely the concentration of lime juice (1.5%, 2% and 2.5%) and sugarcane juice (60%, 65% and 70%). The variables studied included chemical parameters (pH value and antioxidant activity) and sensory parameters (taste, aroma and color). Data analysis for chemical parameters was analyzed using ANOVA statistics, followed by the Tukey test, while sensory parameters used the Friedman method. The best chemical and sensory analysis treatment uses the De Garmo Effectiveness Index method. The best treatment was combination 9, namely J3T3 (concentration of 2.5% lime juice and 70% of sugarcane juice) with chemical and organoleptic parameters including pH 3.53%, antioxidant activity 98.06 mg/ml, taste 3.84 (very like), aroma 2.80 (like), and color 2.16 (like).
Karakteristik fisik roti yang memanfaatkan ubi ungu (Ipomoea Batatas Var Ayamurasaki) dan ubi Cilembu (Ipomoea batatas L.) Monika Rahardjo; Monang Sihombing

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v15i2.5014

Abstract

Purple sweet potato and Cilembu sweet potato offer unique advantages when added to bread dough formulations. Purple sweet potato, known for its rich nutritional profile and vibrant colour, while Cilembu sweet potato is known for its sweetness. Both purple sweet potato and Cilembu sweet potato offer opportunities to diversify bread formulations, especially with a number of health benefits on offer. By utilizing these two sweet potatoes by adding them to a previously researched sourdough bread dough, this study aimed to examine the physical characteristics of the final sourdough bread. The research method consisted of selecting and processing sweet potatoes for bread formulation, making sweet potato sourdough bread, physical analysis namely colour and texture and statistical analysis. The results showed that the addition of sweet potato, both purple and Cilembu, caused significant differences in all colour parameters, namely parameters L, a and b of the bread. In texture characteristics, the addition of Cilembu sweet potato caused significant differences in stiffness parameters while purple sweet potato caused significant differences in hardness, springiness and springiness index parameters. The addition of purple sweet potato and Cilembu yam to white bread affects the physical characteristics especially in colour and texture.
Kemampuan fag litik Listeria dalam menginfeksi Listeria grayi pada matrik udang Retnani Rahmiati; Winiati P Rahayu; Sri Budiarti; Harsi D Kusumaningrum

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v15i2.5191

Abstract

Shrimp belongs to type of food that oftenly contaminated with Listeria spp. Bacteriophage as an antimicrobial agent represents an attractive way to destroy bacterial contamination on food. This study presents the proof of lytic phage of Listeria (FL03) usage and influenced storage temperature to infect Listeria grayi on food matrix of shrimp. Shrimp samples were inoculated with 1.3 X 107 CFU mL-1 L. grayi (BA03) and then treated with 1.5 X 108 PFU mL-1 lytic phage of Listeria (FL03). The total number of L. grayi was counted at storage times of 0, 1, 24 and 48 hours at room temperature (±28 oC) and cold temperature (±4 oC). The results showed that shrimp treated with phage FL03 showed a decrease in the number of L. grayi compared to the control, namely 0 - 0.15 log10 CFU g-1 at room temperature (±28 oC) and 0.93 - 1.37 log10 CFU g -1 at cold temperatures (±4 oC). Treatment at cold temperatures (±4 oC) can inhibit the growth of L. grayi by 2.01 – 2.98 log10 CFU g-1. The growth inhibition of L. grayi increased further when treatment at cold temperatures (± 4 oC) was combined with FL03 phage treatment, namely to 3.38 – 3.76 log10 CFU g-1. These findings illustrated that phage FL03 could infect and cause lysis of L.grayi on food matrix of shrimp samples.
Pengaruh substitusi terigu dengan kacang tunggak (Vigna unguiculata L.) dan ikan gabus (Channa striata) terhadap elastisitas dan warna MP-ASI mie basah Tiara Nur Adistiya; Veriani Aprilia; Siska Ariftiyana

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v15i2.5254

Abstract

Optimal growth and development in the first thousand days of life (1000 HPK) can be achieved by starting complementary feeding (CF) for infants aged 6-23 months to fulfill nutritional needs and prevent nutritional disorders such as stunting. CF noodle products with local food substitutions are cowpea and snakehead fish which are high in protein, soft textured, and without chemical additives for children aged 12-23 months. This study aimed to determine the effect of wheat substitution with cowpea and snakehead fish on the physical properties (water absorption, elasticity, color) in wet noodle CF. This research used a completely randomized design (CRD) with 4 treatments namely F0 (0%), F1 (20%), F2 (40%), F3 (60%). The parameters analyzed included physical properties of water absorption, elasticity, and color properties (L, a, b). Data were analyzed using One Way ANOVA test and Duncan's Multiple Range Test (DMRT) to know the differences in all samples. Statistical test results indicated a significant effect of substituting wheat with cowpea on elasticity and color (L*, a*, b*). The more composite flour added, the elasticity of the wet noodles decreased, and the L* (brightness) tended to be darker, the a* (redness) greener, and the b* (yellowness) yellower. Meanwhile, there was no significant effect on the water absorption of wet noodle CF. Increased substitution of cowpea and snakehead fish flour affected elasticity and color (L* darker, a* greener, b* yellower), although there was no significant effect on the water absorption of wet noodles.
Analisa aktivitas antioksidan serta eksplorasi flavonoid dari daun Synsepalum dulcificum sebagai inhibitor aldosa reduktase Wike Adhi Anggono; Retno Susilowati; Akyunul Jannah

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v15i2.5307

Abstract

Synsepalum dulcificum leaves are known to contain bioactive compounds, especially flavonoids, which have important biological activities, including inhibition of aldose reductase, an enzyme involved in diabetes complications. This study aims to explore the potential of flavonoids from Synsepalum dulcificum leaves as antioxidants and inhibitors of the aldose reductase enzyme. The methods used in this study include in-vitro tests with the DPPH method to evaluate antioxidant activity and molecular docking to predict the interaction between flavonoids and the aldose reductase enzyme. Leaf extracts were isolated using the maceration method with 70% ethanol, and active compounds were identified through LC-MS analysis. Molecular docking tests were performed using PyRx, PyMol, and BIOVIA: Discovery Studio Visualizer software. The results showed that Synsepalum dulcificum leaf extract had very strong antioxidant activity with an IC50 value of 11.4108 μg/mL. Molecular docking results revealed that the compounds morin and pinostrobin had a stronger binding affinity to aldose reductase than the standard ligand sorbinyl. In conclusion, flavonoids from Synsepalum dulcificum leaves have great potential as antioxidant agents and aldose reductase inhibitors, which can be further developed as natural therapeutic candidates to prevent diabetic complications.
Pengaruh penambahan santan kelapa (Cocos nucifera L.) terhadap karakteristik fisikokimia dan organoleptik velva bit merah (Beta vulgaris L.) Sisilia Elen; Yoga Aji Handoko

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v15i2.5347

Abstract

Red beetroot is a type of purplish red tuber with a slightly sweet taste accompanied by an earthy aroma. Several studies on the processing of red beet products have been carried out, one of which is Velva. The Velva product still has shortcomings because it still has a strong unpleasant taste and aroma, so it is necessary to add other ingredients such as coconut milk. Coconut milk contains high levels of galactomannan and phospholipids which can improve unpleasant taste and aroma. This research aimed to know the effect of adding coconut milk and determine the best concentration of coconut milk on the physicochemical and organoleptic characteristics of red beetroot. This research used RAK 6 treatments and 4 repetitions with varying concentrations of added coconut milk (0%, 20%, 40%, 50%, 60% and 80%). Sample parameters in this study include: overrun, melting power, TPT, fiber content, betacyanin content, fat content, and organoleptic (color, aroma, taste, texture). The results of the research showed that the addition of coconut milk to red beetroot velva with different concentrations influenced the overrun, melting power, TPT, fiber content, betacyanin content, fat content, and organoleptic properties produced. Based on these characteristics, BS4 is the best treatment, producing an overrun of 6.26%, melting power of 18 minutes, TPT of 18°brix, crude fiber of 17.71%, betacyanin content of 2.75µg/gram, and fat content of 9.67%. Additionally, the entire panel liked the color, aroma, taste, and texture of the BS4 treatment. The resulting color is red guava, fragrant coconut milk aroma, a delicious and savory taste, and a smoother velva texture.
Efeketivitas pembuatan bioetanol sebagai sumber green energy dari buah mangga klonal 21 (Mangifera indica) dengan pengaruh lama fermentasi dan massa ragi Deny Utomo; Rendika Octa Pratama

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v15i2.5408

Abstract

Mango fruit is a horticultural commodity in Pasuruan district which has various types and varieties that are abundant, but this fruit is rarely processed into an innovation. Mango fruit can be made into bioethanol, so it will be a useful renewable energy. Indonesia has great potential to develop green energy because of the abundance of natural resources that can be utilized. This study aims to determine the effect and optimal proportion of bioethanol to the mass of yeast and the length of time fermemtasi. The research method used a factorial Randomized Block Design with 3 treatment factors, namely yeast mass (1%, 3%, 5%) and factor 2 fermentation time (48 hours and 96 hours). The factors and treatments were 6 treatment combinations, each treatment was carried out 3 times. The variables studied included chemical parameters (ethanol content value, sugar content value, pH value and water content) and visual combustion parameters. Data analysis for chemical parameters was analyzed using ANOVA statistics, followed by Fisher's test. The best treatment of chemical analysis using the De Garmo Effectiveness Index method. The best treatment was found in the treatment combination R3T2 (5% yeast mass and fermentation time 96 hours) with chemical parameters including ethanol content of 50%, sugar content of 17%, pH 4.3 and moisture content of 0.98%.
Inovasi nugget nangka muda sebagai alternatif produk olahan ditinjau dari uji sensori Hari Minantyo Hari

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v15i2.5411

Abstract

Tujuan dalam penelitian ini adalah untuk membuat inovasi nugget nangka muda sebagai alternatif produk olahan dengan memanfaatkan bahan pangan lokal, juga bisa menjadi makanan alternatif. Penelitian dilakukan di laboratorium Universitas Ciputra Surabaya. Metode yang digunakan dalam penelitian adalah eksperimen dengan menggunakan Rancangan Acak Lengkap dengan 4 perbandingan komposisi antara daging ayam dengan nangka muda yaitu 0%, 50%, 75%, dan 100%. Hasil penelitian dengan komposisi 100% menggunakan bahan dasar nangka muda memiliki hasil baik kedua setelah produk nugget dengan komposisi 0% sebagai kontrol. Hasil uji kesukaan panelis terhadap rasa bersifat tidak signifikan karena hasil dari uji pengulangannya > 0,05. Hal ini dibuktikan dari nilai signifikansi (Sig.) sebesar 0,160.Pada nilai komposisi bersifat signifikan yang berarti berpengaruh terhadap kesukaan panelis. Hal ini disebabkan karena nilai uji komposisi < 0,05 dan dibuktikan dari nilai signifikansi (Sig.) sebesar 0,001. Hasil nilai kesukaan terhadap aroma bersifat tidak signifikan karena hasil dari uji pengulangannya > 0,05. Hal ini dibuktikan dari nilai signifikansi (Sig.) sebesar 0,298. Untuk hasil dari uji ANOVA pada nilai komposisi bersifat signifikan yang berarti berpengaruh terhadap kesukaan panelis. Hal ini disebabkan karena nilai uji komposisinya < 0,05 dan dibuktikan dari nilai signifikansi (Sig.) sebesar 0,001. Hasil dari uji kesukaan panelis terhadap tekstur bersifat tidak signifikan karena hasil dari uji pengulangannya > 0,05. Hal ini dibuktikan dari nilai signifikansi (Sig.) sebesar 0,213. Untuk hasil dari uji ANOVA pada nilai komposisi bersifat signifikan yang berarti berpengaruh terhadap kesukaan panelis. Hal ini disebabkan karena nilai uji komposisisinya < 0,05 dan dibuktikan dari nilai signifikansi (Sig.) sebesar 0,001
Pemanfaatan tepung kentang sebagai substitusi tepung terigu dalam pembuatan bolu marmer panggang Ardita Epi Pratiwi; Ngatirah; Sunardi

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v15i2.5442

Abstract

Efforts to reduce the use of domestic wheat flour include the use of local food ingredients such as tubers. Potatoes can be used to make potato flour, a type of flour derived from potatoes that can be used as an alternative to adding wheat flour as a raw material in making sponge cake. This research aims to determine the effect of substituting potato starch for wheat flour on the physical, chemical, and hedonic characteristics of baked marble sponge cake. This research used a completely randomized design with 1 factor, namely the substitution of potato starch for wheat flour with 6 levels (A = 100%, B = 80%, C = 60%, D = 40%, E = 20%, and F = 0%) with 3 repetitions. The results showed that higher substituting potato starch significantly affects increasing of moisture and ash, reducing of fat, protein, and carbohydrate, increasing crude fiber, decreasing brightness value (L* value), and decreasing hardness, as well as affecting the texture, color and aroma preference tests. Based on the overall organoleptic test results, it showed that all treatments were liked by the panelists, however, based on texture, the best treatment was found in the sample with 80% potato starch substitution. The marble cake with the formulation of potato starch 80% and wheat flour 20% has good physical and chemical characteristics.
Pengaruh perlakuan blanching dan proporsi terhadap kualitas penyedap rasa alami dari jamur tiram dan jamur merang Rima Azara; Rahmah Utami Budiandari; Syarifa Ramadhani Nurbaya; Robiatul 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.v15i2.5458

Abstract

Straw mushrooms (Volvariella volvacea) and oyster mushrooms (Pleurotus ostreatus) contain natural glutamic acid which has the ability to provide a high-quality taste that is similar to the taste produced by Monosodium glutamate, making it suitable for use as a natural flavoring powder. This research uses RAK which is arranged factorially, namely the blanching method and the proportion of straw mushrooms (Volvariella volvacea) and oyster mushrooms (Pleurotus ostreatus). Based on the analysis of variance, it was found that there was an interaction between the blanching method and the proportion of straw and oyster mushrooms on physical analysis, namely yield, chemical analysis, namely water content and protein content and had no significant effect on organoleptic analysis. The best treatment results were the natural mushroom flavoring treatment with steamed blanching treatment and a mushroom proportion of 50%:50% (B1P2) which showed a yield of 3.69%, a lightness value of 74.31, a redness value of 5.74, a yellowness value of 14.30, water content 6.94%, protein content 41.36%, color organoleptic test 3.87 (like – really like), taste organoleptic test 3.20 (like) and aroma organoleptic test 3.20 (like). The aim of the research This is to determine the effect of the blanching method and the proportion of straw mushrooms (Volvariella volvacea) and oyster mushrooms (Pleurotus ostreatus) on the quality of the natural flavoring of mushrooms

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