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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.
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Articles 320 Documents
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Analisis Tingkat Kontribusi Teknologi pada Produksi Gula di Pabrik Gula Gempolkrep Teguh Yulianto

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v16i2.6226

Abstract

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Substitusi tepung tulang ikan tongkol (Euthynnus affinis) sebagai ingredient pangan pada pembuatan crackers roll tinggi kalsium najwa saidah cantika alim

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v16i2.6257

Abstract

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Sifat Fisiko-Kimia Beras Analog Berbasis Pati Talas Beneng & Pati Jagung dengan Subtitusi Tepung Agar Rumput Laut Glacilaria sp. Khodijah

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v16i2.6310

Abstract

Beras analog merupakan beras tiruan yang bentuk dan teksturnya menyerupai beras sosoh. Penelitian ini bertujuan menentukan konsentrasi terbaik substitusi tepung agar Gracilaria sp. pada formulasi beras analog berbasis pati talas beneng dan pati jagung. Penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan empat taraf perlakuan konsentrasi tepung agar: 0%, 5%, 7,5%, dan 10%. Tahapan penelitian meliputi pembuatan beras analog, pengujian karakteristik fisik (derajat putih, daya rehidrasi, daya kembang), kimia (kadar air, abu, lemak, protein, karbohidrat), serta uji hedonik (kenampakan, aroma, rasa, dan tekstur). Data dianalisis menggunakan SPSS versi 20.0, penentuan perlakuan terbaik menggunakan uji efektivitas De Garmo. Perhitungan Angka Kecukupan Gizi (AKG) dilakukan menggunakan Microsoft Excel. Hasil penelitian menunjukkan bahwa konsentrasi terbaik adalah pada perlakuan substitusi tepung agar 7,5%. Karakteristik fisik yang dihasilkan antara lain daya kembang sebesar 110%, daya rehidrasi 107%, dan derajat putih 31,2%. Karakteristik kimianya meliputi kadar air 11,30%, abu 1,89%, lemak 0,18%, protein 1,73%, karbohidrat by different 84,80%, dan serat pangan 5,40%. Uji hedonik menunjukkan nilai kenampakan 5,07%, aroma 5,53%, rasa 5,10%, dan tekstur 6,03%. Hasil ini menunjukkan bahwa substitusi tepung agar Gracilaria sp. mampu meningkatkan karakteristik fisik dan sensori beras analog.
KATAKTERISTIK PENGEMBANGAN BERAS ANALOG BERBASIS PATI TALAS BENENG (Xhantosoma undipes) DAN JAGUNG (Zea mays) DENGAN PENAMBAHAN ALGINAT (Sargassum sp) NUR IKHWANI LUBIS

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v16i2.6343

Abstract

Most Indonesian people are very dependent on rice consumption to meet their daily carbohydrate needs. This results in a high level of rice consumption that exceeds its production level. This can have an impact on food security in Indonesia. The manufacture of analog rice from taro beneng starch, corn starch and the addition of alginate is possible as an alternative to rice, in addition analog rice can also be used as a high-fiber functional food. The purpose of this study was to determine the best formulation of the addition of alginate in the manufacture of analog rice based on from beneng taro and corn starches. The research employed a Completely Randomized Design (CRD) with a single factor alginate concentration consisting of four levels: 0%, 1%, 2%, and 3%. Each treatment was replicated three times, resulting in a total of 12 experimental units. The results revealed that the addition of 3% alginate produced the most favorable outcomes. Physical analysis showed that the optional formulation contined 197% rehydration power, and 111% sweeling power. Chemical analysis showed that the optimal formulation contained 0.86% fat, 2.14% protein, 13% moisture, 0.55% ash, 71.66% carbohydrates, and 6.25% dietary fiber. This fiber content contributes approximately 62.7% of the daily recommended fiber intake for the general population. From a sensory perspective, the 3% alginate formulation was also the most preferred by panelists, particularly in terms of appearance,odor, taste, and texture.Keywords: Analog rice, alginate taro starch, corn starch
Hubungan antara aspek demografis dan preferensi minuman cokelat instan di daerah perbatasan Dzifiar Yasykuri Akbar; Dede Robiatul Adawiyah; Dase Hunaefi

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v16i2.6379

Abstract

Tingginya ketergantungan masyarakat perbatasan Indonesia di Batam dan Pontianak pada produk impor, termasuk ilegal, akibat persepsi superioritas kualitas dan kemudahan akses geografis, mendorong penelitian ini menganalisis hubungan faktor demografis dengan preferensi konsumen minuman bubuk cokelat instan seiring transformasi kebijakan perbatasan menjadi gerbang ekonomi. Melalui metode kuantitatif dengan survei terhadap 200 responden (purposive sampling), dianalisis variabel demografis (jenis kelamin, usia, status perkawinan, pendidikan, pekerjaan) dan atribut produk (warna, aroma, rasa, tekstur) menggunakan uji chi square. Hasil penelitian mengungkap hubungan signifikan antara aspek demografis dan preferensi konsumen, dengan pola berbeda antar wilayah: konsumen Pontianak cenderung memilih produk lokal karena pertimbangan harga dan kualitas, sementara di Batam preferensi lebih dipengaruhi informasi merek dan produk. Uji organoleptik menunjukkan bahwa dalam uji buta, penilaian didasarkan secara objektif pada atribut sensorik, sedangkan pada uji terbuka, preferensi terpengaruh oleh merek dan pertimbangan demografis seperti tingkat pendidikan serta jenis pekerjaan. Temuan ini membuktikan kompleksitas faktor penentu daya saing produk lokal di perbatasan, sekaligus menyoroti perlunya strategi berbasis segmentasi demografis spesifik lokasi dan peningkatan kualitas sensorik untuk mengurangi ketergantungan pada impor.
Kualitas mie basah dengan substitusi tepung sukun dan gel okra sebagai pengikat: The quality of wet noodles with breadfruit flour and okra gel substitution as a binder Windyasari, Alexandra Paska Selma; Swasti, Yuliana Reni; Pranata, Franciscus Sinung
TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Vol 16 No 2 (2025)
Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/hm3tqq12

Abstract

Wet noodles are wheat-based food products molded lengthwise, boiled, and contain up to 52% water. Market-available wet noodles often lack nutrients, prompting research to address this issue. This study utilizes breadfruit flour as a wheat substitute and okra gel as a binding agent. The aim is to assess wet noodles' chemical, physical, microbiological, and organoleptic qualities using breadfruit flour and okra gel and determine the optimal concentration for the best quality. The research aims to produce wet noodles with improved nutritional content, particularly high fiber levels, and reduce wheat flour usage. A completely randomized design with four treatment levels of breadfruit flour and okra gel ratios 0:0 (K), 10:10 (B), 20:20 (B), and 30:30 (C) was employed. The study analyzed wet noodle quality based on chemical, physical, microbiological, and organoleptic parameters. Results indicate that wet noodles have water content ranging from 31.33% to 47.6%, ash content ranging from 1.03% to 2.7%, protein content ranging from 7.54% to 10.19%, insoluble fiber content ranging from 7.7% to 9.03%, soluble fiber content ranging from 5.5% to 6.3%, cooking loss ranging from 6.50% to 7.71% and tensile strength ranging from 0.013% to 0.019%. Total plate count and yeast mold count meet the quality standards specified in SNI 2987-2015. The best quality wet noodles were observed in the 30:30 (C) treatment.
Sifat fisikokimia marshmallow kulit buah naga merah (Holycereus polyrhizus) dengan perbedaan konsentrasi sari lemon dan gula pasir: Physicochemical properties of red dragon fruit peel marshmallow (Holycereus polyrhizus) with differences in lemon juice and sugar concentrations Azara, Rima; Budiandari, Rahmah Utami; Sari, Poppy Diana; Maziya, Zidny
TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Vol 16 No 2 (2025)
Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/qf0bre09

Abstract

The red dragon fruit peel (Hylocereus polyrhizus), which is often discarded as waste around 30–35% of the total fruit, has potential as a natural food colorant. One innovative use is as a raw material for marshmallow, a soft, spongy candy typically made from sugar, gelatine, colouring, and flavouring agents. Sugar addition plays a role in sweetness, texture, and appearance enhancement. Additionally, lemon juice can be used as a natural flavour due to its bioactive compounds such as flavonoids, limonoids, and high vitamin C content. This study aims to investigate the effect of different concentrations of granulated sugar and lemon juice on the physicochemical characteristics of marshmallow made from red dragon fruit peel. The study employed a randomized complete block design (RCBD) with two factors: sugar concentration (27%, 35%, 43%) and lemon juice concentration (0.7%, 1.3%, 1.9%) with three replications. Parameters observed included moisture content, ash content, vitamin C, total sugar, whiteness index, and hardness. The results showed no interaction between sugar and lemon juice. Sugar concentration significantly affected moisture content, ash content, total sugar, whiteness index, and hardness of the marshmallow. In contrast, lemon juice concentration did not have a significant effect on all measured parameters. Furthermore, vitamin C content showed no significant differences among treatments.
Pengaruh substitusi kulit udang dan tepung tapioka terhadap karakteristik sensoris dan fisikokimia kerupuk daun kelor: The effect of shrimp shell and tapioca flour substitution on the sensory and physicochemical characteristics of moringa leaf crackers Indriawan, Rois; Dwi Hastuti, Ningrum; Assrorudin; Agustin, Leli
TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Vol 16 No 2 (2025)
Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v16i2.6349

Abstract

Crackers are a type of dry, crispy snack typically made from starchy ingredients, particularly tapioca flour, due to its high starch content. However, utilizing food waste such as shrimp shells can add nutritional value while also supporting sustainable practices. Shrimp shells, a by-product of shrimp processing, contain significant levels of crude protein (25–40%), calcium carbonate (45–50%), and chitin (15–20%), making them a potential functional ingredient. This study aimed to investigate the effect of substituting shrimp shells and tapioca flour on the sensory and physicochemical characteristics of Moringa leaf crackers. The experiment was conducted using four formulations: KKU0 (0% shrimp shell: 100% tapioca), KKU1 (5%: 95%), KKU2 (10%: 90%), and KKU3 (15%: 85%). Sensory evaluations (hedonic tests) assessed color, aroma, taste, and texture, while physicochemical analyses focused on expansion (bloomability) and oil absorption. The sensory results showed that KKU3 (15% shrimp shell) had the highest preference scores: color 3.84, aroma 4.04, taste 4.36, and texture 4.52, indicating favorable consumer acceptance. However, the best physicochemical properties were observed in KKU0, with the highest bloomability (0.84%) and lowest oil absorption (0.136%), suggesting that higher shrimp shell content reduces these physical qualities. The conclusion of this study is that the substitution of shrimp shells can improve sensory acceptance, but may reduce physicochemical properties such as expansion ratio and oil absorption in moringa leaf crackers.
Pengaruh penambahan isolat protein kedelai (IPK) pada adonan tepung beras terhadap sifat sensoris dan kadar protein kwetiau: The effect of adding soybean protein isolate (SPI) to rice flour dough on the sensory properties and protein content of rice noodles (kwetiau) Karim, Fatimah; Rahmawati, Fitri; Widihastuti, Widihastuti
TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Vol 16 No 2 (2025)
Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v16i2.6437

Abstract

The development of rice noodles (kwetiau) made from rice flour has weaknesses in protein content and texture. Therefore, soy protein isolate (SPI) is used for fortification to overcome protein deficiency and improve organoleptic properties. The study aimed to develop rice noodles from rice flour fortified with SPI to increase protein content and maintain its sensory properties. The method used research and development using 4D models. The research began with the establishment of a reference recipe followed by the formulation of rice noodle dough with the addition of SPI at concentrations of 5%, 7.5%, and 10%. The main ingredients consisted of rice flour, tapioca flour, and SPI produced by Linyi Shansong Biological Products Co. Ltd. The process of making rice noodles includes weighing, mixing, adding water, steaming, cooling, cutting, and vacuum packaging. Observations were made on protein content and sensory properties (color, aroma, taste, texture) through hedonic test of 30 panelists, then analyzed quantitatively. The results showed that the addition of SPI significantly increased the protein content of rice noodles. The 10% SPI formulation increased the protein content from 2.67% (control) to 5.75%. Sensory properties in the addition of 10% SPI had no significant effect on aroma and taste, and even increased panelists' preference for color. However, the texture of rice noodles decreased significantly with the addition of 10% SPI, which was thought to be due to the effect of too high SPI so that the strength and elasticity of the gel decreased. In conclusion, the addition of 10% SPI to rice noodles successfully increased the protein content without affecting the acceptance of aroma, taste, and color. However, formulation optimization needs to be done to improve the decreased texture so that the product can be accepted by consumers as a whole.
Karakteristik mutu organoleptik yogurt susu kambing etawa dengan variasi konsentrasi ekstrak bunga telang dan lama fermentasi: Organoleptic quality of etawa goat milk yoghurt with varying concentrations of butterfly pea extract dan fermentation durations Pramitha, Asti Rizkiana; Handarini, Kejora; Ningtyas, Rosidah Wahyu; Mekasari, Firsta Koesdyah; Saraswati, Exist
TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Vol 16 No 2 (2025)
Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v16i2.6522

Abstract

Etawa goat milk is a nutritious, easily digestible, dan hypoallergenic alternative to cow's milk. However, goat milk yogurt often possesses a distinctive aroma that is less preferred by consumers. The addition of butterfly pea flower (Clitoria ternatea) extract, which contains anthocyanins dan other bioactive compounds, is expected to improve the sensory quality of the yogurt. Furthermore, fermentation time also influences the texture, taste, dan aroma of the final product. This study aims to evaluate the effect of combining different concentrations of butterfly pea flower extract dan fermentation durations on the organoleptic quality of Etawa goat milk yogurt. A two-factor Completely Randomized Design (CRD) was applied, involving variations in extract concentration dan fermentation time. Organoleptic evaluation was conducted for color, aroma, taste, dan texture attributes with the participation of trained panelists.The results showed that the combination of extract concentration dan fermentation time significantly affected the organoleptic properties of the yogurt. Treatment B3T3 (3% extract, 12-hour fermentation) yielded the highest scores for all sensory attributes. The improvements were attributed to anthocyanin stability, volatile compound formation, dan protein aggregation during fermentation.  The B3T3 treatment produced yogurt with the best sensory characteristics dan strong potential for consumer acceptance as a functional goat milk-based product enriched with butterfly pea flower.

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