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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.
Arjuna Subject : -
Articles 383 Documents
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Karakteristik fisikokimia biji kakao (Theobroma cacao L) single-origin Sumbermanjing Wetan, Malang terfermentasi dengan variasi suhu dan lama penyangraian: Physicochemical characteristics of single-origin cocoa beans (Theobroma cacao L.) from Sumbermanjing Wetan, Malang fermented with variations in temperature and roasting time Elianarni, Dahlia; Lestar, Ayu; Harini, Noor; Manshur, Hanif Alamudin
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.v16i2.6105

Abstract

Cocoa is one of the leading commodities in Sumbermanjing Wetan, Malang, East Java, Indonesia. In this study, only one source of cacao was used, so it is called single-origin. The cocoa beans produced by farmers are still of low quality, especially in terms of the strength of the aroma, color, and distinctive chocolate taste. Fermentation of cacao beans can repair the physicochemical and sesory quality. Roasting are important stages in the processing of cocoa beans which significantly contribute to the development quality of flavor and aroma that caused by heat. Several factors can influence roasting are temperature and duration. This research aimed to determine the effect of temperature and duration of roasting on the physicochemical characteristics of fermented cocoa beans. The method used was a factorial Completely Randomized Design (CRD) with treatment variations in temperature A (120 C; 140 C; 160 C) and time B (20 minutes, 40 minutes, 60 minutes). Higher temperatures and longer roasting times can reduce the yield, color intensity, and moisture content of cocoa beans and increase the pH level. The best treatment was obtained at A2B1 with a temperature of 140 °C and a roasting time of 20 minutes which had a yield of 76%; brightness level (L) 37; degree of redness (a) 5.4; yellowness level (b) 1.75; pH level 4.885;  water content 2.9%; fat content 48.12% and polyphenols 6.32 mgAE/g extract.
Analisis tingkat kontribusi teknologi pada produksi gula di pabrik gula Gempolkrep Mojokerto: Analysis of technology contribution rate to sugar production in Gempolkrep Mojokerto sugar factory Yulianto, Teguh; Yuliati, Nuriah; Syah, Mirza Andrian
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.v16i2.6226

Abstract

The sugar industry in Indonesia plays an important role in supporting national food security. Sugar factories as one of the vital sectors not only produce sugar for domestic consumption but also contribute to the local economy and the agricultural sector, especially sugar cane. Gempolkrep Sugar Factory, which has been operating since 1849, is one of the sugar factories that faces challenges in terms of increasing production yields, as seen from the stagnation of yields around 8% in the last 6 years. This study aims to analyse the condition of the sugar production process, identify the contribution of technology to production, and determine the priority of improvements needed at Gempolkrep Sugar Factory. The research methods used are descriptive method to describe the production process, technometric method to assess technology contribution, and AHP (Analytical Hierarchy Process) method to determine improvement priorities. The results of this study show that the sugar production process at Gempolkrep Sugar Factory consists of 7 stages, with the technology applied classified as semi-modern with a TCC value of 0.675. The main improvement priority that must be done is machine modernisation with an AHP score of 0.473 which is focused on improving the IoT-based monitoring system with an AHP score of 0.460. The conclusion from these results is that implementing improvements based on existing priorities will help increase production yields and produce more consistent sugar products.
Substitusi tepung tulang ikan tongkol (Euthynnus affinis) sebagai ingredient pangan pada pembuatan crackers roll tinggi kalsium: Substitution of tuna fish bone flour (Euthynnus affinis) as a food ingredient in the production of high calcium crackers roll Alim, Najwa Saidah Cantika; Haryati, Sakinah; Aditia, Rifki Prayoga
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.v16i2.6257

Abstract

Tuna bone flour is a waste product of fish meatball processing which is rich in calcium and has the potential to be used as a food substitute ingredient. An ingredient is a material or component used in making food products for a specific purpose, such as providing taste, texture, or nutritional content. Crackers roll was chosen as a substitution medium because it is a snack that is popular with teenagers, so it can be an alternative to increase calcium intake which is still low among Indonesian teenagers. This study aims to determine the best concentration of tuna bone flour substitution and the characteristics of crackers roll. The data analysis method used in chemical and physical parameters used a Completely Randomized Design (CRD) with ANOVA, organoleptic tests using a hedonic scale on a scale of 1–9 followed by the Kruskal-Wallis and Whitney U tests, and the best product treatment using the DeGarmo method. The results showed that the best crackers roll was produced from a 5% substitution of tuna bone flour, with a hedonic value of appearance of 5.93, aroma of 5.93, taste of 5.27, and texture of 6.13. The chemical content includes water content of 5.35%, ash 7.21%, protein 11.8%, fat 23.4%, carbohydrate 52.10%, calcium 479.11 mg/100 g and hardness 2823.3 gf. With these contents, this product has met the criteria as a high calcium food and has the potential to become a functional food innovation that is nutritious and has a selling value.
Sifat fisikokimia beras analog berbasis pati talas beneng dan pati jagung dengan substitusi agar dari rumput laut (Glacilaria sp.): Physicochemical properties of analog rice based on beneng taro starch and corn starch with agar substitution from seaweed (Glacilaria sp.) Khodijah; Aditia, Rifki Prayoga; Haryati, Sakinah
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.v16i2.6310

Abstract

Analog rice is an artificial rice product that resembles the shape and texture of conventional rice. This study aimed to determine the optimal concentration of agar flour (Gracilaria sp.) substitution in the formulation of analog rice based on beneng taro starch and corn starch. A Completely Randomized Design (CRD) was used with four levels of agar flour concentration: 0%, 5%, 7.5%, and 10%. The research stages included the production of analog rice, evaluation of physical characteristics (whiteness degree, rehydration capacity, and expansion ratio), chemical properties (moisture, ash, fat, protein, carbohydrate), and hedonic test (appearance, aroma, taste, and texture). Data were analyzed using SPSS version 20.0, and the best treatment was determined using De Garmo’s effectiveness index. Nutritional Adequacy Rate (RDA) values were calculated using Microsoft Excel. The results showed that the best treatment was 7.5% agar flour substitution. The physical characteristics included an expansion ratio of 110%, rehydration capacity of 107%, and whiteness degree of 31.2%. The chemical composition consisted of 11.30% moisture, 1.89% ash, 0.18% fat, 1.73% protein, 84.80% carbohydrates (by difference), and 5.40% dietary fiber. The hedonic test results showed scores for appearance (5.07), smell (5.53), taste (5.10), and texture (6.03). These results indicate that the substitution of Gracilaria sp. agar flour can improve the physical, chemical, and sensory characteristics of analog rice.
Katakteristik pengembangan beras analog berbasis pati talas beneng (Xhantosoma undipes) dan jagung (Zea mays) dengan penambahan alginat (Sargassum sp): Characteristics of analog rice development based on taro starch (Xhantosoma undipes) andcCorn (Zea mays) with the addition of alginate (Sargassum sp) Lubis, Nur Ikhwani; Haryati, Sakinah; Aditia, Rifki Prayoga
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.v16i2.6343

Abstract

Most Indonesian people are highly 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. Making analog rice from beneng taro 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 alginate addition formulation for the characteristics of analog rice made from beneng taro starch and corn starch. This study used a Completely Randomized Design (CRD) with 1 alginate concentration factor consisting of four levels, namely 0%, 1%, 2%, and 3%. Each treatment was repeated three times so that a total of 12 experimental units were obtained. The results showed that the addition of 3% alginate gave the best results. Physical analysis showed that the best formulation had a rehydration power of 197% and a swelling power of 111%. Chemical analysis showed that the best formulation contained 0.86% fat, 2.14% protein, 13% water, 0.55% ash, 71.66% carbohydrate, and 6.25% dietary fiber. This fiber content contributed about 62.7% of the recommended daily fiber intake for the general population. In terms of sensory, the 3% alginate formulation was also the most preferred by the panelists, especially in terms of appearance, odor, taste, and texture.
Hubungan antara aspek demografis dan preferensi minuman cokelat instan di wilayah perbatasan: The relationship between demographic aspects and instant chocolate drink preferences in border areas Akbar, Dzifiar Yasykuri; Adawiyah, Dede Robiatul; Hunaefi, Dase
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.v16i2.6379

Abstract

The high dependence of Indonesian border communities in Batam and Pontianak on imported products is influenced by the perception that foreign products are of better quality, and supported by easy geographical access. This study aims to analyze the relationship between demographic factors and consumer preferences for instant chocolate powdered drinks, in the context of changing border policies directed at becoming the gateway to the national economy. The research was conducted with a quantitative approach through a survey of 200 respondents who were selected purposively with the distribution of quotas per region. The variables analyzed included demographic factors (gender, age, marital status, education level, and type of occupation) as well as product attributes (color, aroma, taste, and texture), using the chi-square test to look at the relationships between variables. The results of the study show a significant relationship between demographic characteristics and consumer preferences. Preference patterns also show differences between regions: consumers in Pontianak tend to choose local products for price and quality reasons, while in Batam, preferences are more influenced by brand information and product image. The organoleptic test revealed that in the blind test, consumers objectively judge the product based on sensory attributes, while in the unblind test, preferences are influenced by the brand as well as demographic factors such as education and employment. These findings confirm the complexity of factors affecting the competitiveness of local products in border areas, as well as the importance of marketing strategies based on demographic segmentation and sensory quality improvement to reduce dependence on imported products.
Pengaruh durasi fermentasi terhadap karakteristik selulosa bakterial dan rendemen dalam produksi nata de soya: Effect of fermentation duration on bacterial cellulose characteristics and yield in nata de soya production Isnaeni, Nur; Eryna, Rury
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.v16i2.6382

Abstract

Cellulose is widely used in industries such as paper, textiles, and pharmaceuticals. A method to obtain pure cellulose is nata de soya production using Acetobacter xylinum, which converts glucose into cellulose through fermentation. Tofu wastewater serves as a suitable medium due to its rich organic content. Besides cellulose production, this process also helps reduce environmental pollution. This study aims to determine the effect of fermentation duration on biomass, yield, and microscopic characteristics of bacterial cellulose nata de soya. Fermentation process was carried out with time variations of 6, 12, 18, 24 and 30 days with three replicates each. The nata de soya product then measured for wet weight, washed, and pressed to reduce the moisture content before dried at 50°C until get a constant weight. Cellulose characterization was carried out using a dino-Lite microscope and a Scanning Electron Microscope (SEM) instrument to observe the structure of bacterial cellulose fibres. The results showed that the duration of medium fermentation affected the thickness of nata de soya and the amount of cellulose yield. Based on the nata biomass, the best fermentation duration is 24 days, which demonstrate the highest average wet weight of 494 grams/L medium. However, for the dry weight and the percentage of yield, the best result was obtained at the fermentation duration on the 30th day, which was 26.23 grams/L medium; 5,28%, respectively. It is concluded as the longer fermentation duration, the more fibre tendrils and bacterial cellulose content the nata de soya is produced. 
Kadar beta karoten dan warna kue apem berbahan dari komposit tepung ubi jalar ungu dan tepung jagung: Beta carotene content and color characteristics of apem cake enriched with purple sweet potato and corn flour Fauziyyah, Salwa Danella Atiqoh; Kurnia, Pramudya; Mustikaningrum, Fitriana
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.v16i2.6586

Abstract

Purple sweet potato and corn flours are considered promising composite alternatives to rice flour in traditional bakery products due to their higher nutritional value and potential to enhance product appearance. This study aimed to evaluate the effects of a purple sweet potato–corn flour composite on β-carotene content and color characteristics of apem cake, a traditional Indonesian steamed cake. A quantitative experimental design was employed using a Completely Randomized Design (CRD) comprising four treatment formulations with two replications. The analyzed variables included β-carotene concentration and instrumental color values (L*, a*, b*). Data were analyzed using one-way ANOVA followed by Duncan’s Multiple Range Test (DMRT) for post hoc comparisons. The results indicated that formulation B exhibited the highest lightness value (L* = 40.18; p = 0.020), demonstrating a significant improvement in brightness. The a* value (red-green axis) did not differ significantly across treatments (p = 0.090). In contrast, b* values (yellow-blue axis) decreased significantly (p = 0.002), with formulation D showing the lowest value, indicating a shift toward a bluish hue. Notably, formulation D also recorded the highest β-carotene content. The best formulation is D with the b* value of 14,3 and betacaroten at 91.71%.
Sintesis dan aplikasi nanoemulsi betalain kulit buah naga merah (Hylocereus polyrhizus) sebagai pewarna alami pada produk es krim: Synthesis and application of betalain nanoemulsion from red dragon fruit peel (Hylocereus polyrhizus) as natural colorant in ice cream products Utami, Cahyaning Rini; Ifadah, Qodhrul Izza Irdianis
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.v16i2.6591

Abstract

Betalains are promising natural colorants, yet their stability often poses challenges. This study employed Deep Eutectic Solvent (DES)–based extraction coupled with nanoemulsion formulation to enhance the stability and performance of betalains from red dragon fruit (Hylocereus polyrhizus) peel for application in ice cream. A completely randomized design with one factor and three replicates was used. Responses measured included betalain content, pH, droplet size, color coordinates (L*, a*, b*), antioxidant activity, and sensory attributes (aroma, color, texture, taste). Increasing extract concentration significantly affected most responses, generally intensifying redness and antioxidant capacity while maintaining desirable physicochemical characteristics. Based on the effectiveness index, formulation F5 (12 mL extract) showed the most favorable overall performance, delivering the highest antioxidant activity, superior physicochemical properties (stable nano-scale droplets, appropriate pH, vivid color), and the greatest sensory acceptance. These results demonstrate that DES-based betalain nanoemulsions are effective natural colorants for ice cream, with F5 recommended as the optimal formulation.
Pengaruh penambahan serai wangi (Cymbopogon nardus L.) terhadap mutu teh herbal rambut jagung: Effect of lemongrass (Cymbopogon nardus L.) addition on the quality of corn silk herbal tea Hasnah AR, Nur; Anaya, Nurul Fatya; Pato, Usman; Nopiani, Yanti; Yelmira; Juarsa, Rahmadini Payla; Kurniawan, Mhd. Andry; Parsitogi, Bintang; Rahmayani, Irma; Baihaqi
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.v16i2.6631

Abstract

Herbal tea is a functional drink made from a mixture of dried plants that are beneficial to the body. Corn silk has the potential to be used as herbal tea because it contains cholesterol-lowering β-sitosterol and phenol compounds as antioxidants. However, the taste is astringent and the aroma is weak, so it is necessary to add lemongrass which has a distinctive aroma and refreshing taste from essential oils. The aimed of this research was to obtain the selected ratio of corn hair and citronella to the quality characteristics of herbal tea according to SNI 3836: 2013 dry tea in packaging. This research was conducted experimentally using a completely randomized design with four treatments, namely the ratio of corn hair and citronella RS0 (100:0), RS1 (85:15), RS2 (70:30), and RS3 (55:45). The parameters observed in this research were moisture, ash, crude-fiber, polyphenol, and antioxidant activity. The antioxidant activity was measured using the DPPH method. The results showed that the RS2 treatment herbal tea with the ratio of corn hair and citronella (70:30) was the selected treatment which had a moisture of 6.25%, ash of 4.36%, crude fiber of 9.34%, polyphenol of 58.28 mg GAE/g or 5.82%, and antioxidant activity of 131.38 ppm.

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