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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 383 Documents
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Pengaruh variasi starter dan konsentrasi ekstrak buah melon (Cucumis melo L.) terhadap sifat fisikokimia yogurt: Effect of starter variation and concentration of melon fruit extract (Cucumis melo L.) on physicochemical properties of yogurt Azara, Rima; Saidi, Ida Agustini; Amarulloh, Rochma
TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Vol 14 No 2 (2023)
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: Characterization of instant coconut milk powder made using Na-CMC fillers from bacterial cellulose Santosa, Budi; Sriwaningsih, Endang Rusdiana; Wulang, Domu
TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Vol 14 No 2 (2023)
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: Quality of tilapia fillet (Oreochromis niloticus) at post-mortem phase with preservative from picung seed extract (Pangium edule Reinw) at cold temperature storage Munandar, Aris; Febrisari, Yanti; Haryati, Sakinah; Surilayani, Dini
TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Vol 14 No 2 (2023)
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): Ohmic heating method for betacyanin extraction from red dragon fruit peels (Hylocereus polyrhizus) Nurbaya, Syarifa Ramadhani; Saidi, Ida Agustini; Syahrorini, Syamsudduha; Machfudz, Al; Kusumawati, Elena Febri
TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Vol 14 No 2 (2023)
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.
Formulasi mie ikan patin dengan rasio tepung terigu dan pasta ubi jalar ungu berbeda sebagai pangan fungsional: Formulation of patin fish noodles with different ratio of wheat flour and sweet potato pasta as a functional food Cahyaning Rini Utami; Mafaza, Sulkha
TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Vol 14 No 2 (2023)
Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v14i2.4241

Abstract

One of the most popular processed foods is noodles. Making noodles with high protein ingredients can be from catfish. As an alternative to noodles as a functional food, catfish noodles made with wheat flour and sweet potato paste are prepared. The goal of this research is to analyze the results of adding sweet potato and wheat flour proportions on the chemical and organoleptic properties of catfish noodles and to establish the optimum ratio formula for doing so. The study's methodology was a CRD (Completely Randomized Design), with four treatments : F1 (1000g wheat flour), F2 (750g wheat flour: 250g sweet potato pasta), F3 (500g wheat flour: 500g sweet potato pasta), and F4 (250g wheat flour: 750g sweet potato pasta). Each treatment was carried out 3 times in a row, so 12 trials were obtained. The analysis of sweet potato catfish noodles products includes levels of antioxidant, water, and carbohydrate content, The organoleptic analysis observed color, taste, aroma, and texture. The best formulation on research results was found in the F2 treatment (750g of wheat flour:250g of sweet potato paste) with characteristics: water content of 5.4%, carbohydrate content of 65.6%, antioxidant AEAC content: 61 mg/g, and organoleptic evaluations of color 3.53 (like), taste 3.47 (somewhat like ), scent 3.93 (like), and texture 3.70 (like).
Pemanfaatan air botani dari buah salak pondoh (Salacca zalacca var pondoh) untuk pembuatan roti tawar sourdough: Utilization of botanical water from salak pondoh (Salacca zalacca var pondoh) for the production of sourdough white bread Rahardjo, Monika; Sihombing, Monang
TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Vol 14 No 2 (2023)
Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v14i2.4295

Abstract

Indonesia has variety of fruits that have the potential to be used as botanical water in sourdough bread making, especially those with high sugar content. Salak pondoh (Salacca zalacca var pondoh) is one of Indonesia's native fruits that has a distinctive flavor and is favored by the public. This research aims to utilize botanical water from salak pondoh in the making of sourdough bread. This research method consists of several stages, namely making botanical water, making starter, evaluating yeast activity, and white bread production. The analysis performed on white bread includes physical analysis, chemical analysis, and sensory analysis. Yeast activity in this study showed that the use of sourdough starter with the percentage of 30% had the highest activity level of 1.035 ± 0.002 ml/hour. Proximate test results showed significant differences in protein content, water content, and fiber content, while carbohydrate, fat, and ash content were not significantly different. The results of the texture test showed significant differences for hardness and springiness parameters, while for other texture parameters there were no significant differences. Overall, white bread using sourdough starter from salak pondoh can develop well and can be accepted like white bread in general, even in this study white bread with the addition of sourdough starter obtained a higher hedonic rating compared to white bread sample control.
Potensi limbah genjer udang windu (Penaeus monodon) sebagai bahan baku pengolahan isolat dan hidrolisat isolat protein: The potential of flesh waste of black tiger prawn (Penaeus monodon) as a raw material for protein isolate and protein hydrolysate isolate processing Cahyani, Reni Tri; Alawiyah, Tuty; Fadilla, Nur; Ramadani, Andi
TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Vol 15 No 1 (2024)
Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v15i1.4296

Abstract

Genjer adalah hasil samping pengolahan udang windu (Penaeus monodon) bentuk headless yang dapat dikonsumsi dan berpotensi untuk diolah menjadi bioproduk berbasis protein seperti isolat dan hidrolisat isolat protein. Penelitian ini bertujuan untuk mengkaji potensi genjer udang windu sebagai bahan baku pengolahan isolat dan hidrolisat isolat protein berdasarkan karakteristik bahan baku dan rendemen dari pengolahan isolat dan hidrolisat isolat protein. Data yang diperoleh dianalisis secara deskriptif. Hasil penelitian menunjukkan bahwa edible portion pada udang windu sebesar 49,38%, sedangkan sisanya merupakan processing waste sebesar 50,62%. Genjer udang windu memiliki proporsi sebesar 15,38% dari keseluruhan total berat udang. Genjer udang windu mengandung protein sebesar 14,31±0,02%, kadar lemak sebesar 0,78±0,01%, kadar abu sebesar 1,87±0,01%, kadar air sebesar 82,22±0,03% dan kadar karbohidrat sebesar 0,83±0,01%. Rendemen Isolat protein dari genjer udang windu sebesar 7,74±0,07%, sedangkan rendemen hidrolisat isolat protein dari genjer udang windu sebesar 31,35±3,43%. Limbah genjer udang memiliki potensi sebagai bahan baku pengolahan isolat dan hidrolisat protein. Optimasi proses pengolahan perlu dilakukan untuk mendapatkan rendemen lebih besar.
Karakterisasi senyawa kompleks dengan logam transisi pada mikropartikel bunga cempaka (Magnolia champaca (L.) Baill. Ex Pierre) sebagai kandidat potensial nutrasetikal: Characterization of complex compounds with transition metals on microparticles of cempaka flowers (Magnolia champaca (L.) Baill. Ex Pierre) as a potential nutraceutical candidate Maghfiroh, Khoirin; Utomo, Deny
TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Vol 14 No 2 (2023)
Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v14i2.4325

Abstract

The components of complex compounds containing transition metals play a significant role in regulating the nutraceutical ability for disease prevention and treatment. The bonding of complex molecules with transition metals allows energy to be transferred between complex compounds that enter the body and systems within the body. The aim of this research was to investigate the composition of complex chemical components including transition metals used in the processing of M. champaca flowers for potential nutraceuticals. Transition metal identification (XRF), compound identification (LC-MS), functional group identification (FTIR), crystal character identification (XRD), particle surface morphology identification (SEM), particle size identification (PSA), and identification of physicochemical characters of Niacin complex with transition metals (SwissADME) are among the stages of the study. The results showed that the highest type of transition metal was Fe, containing to 0.42%, Niacin group compounds identified were Nicotinic acid and Nicotinamide, in the region 505 - 405 cm-1, there is a transition metal bond with a Fe (Fe - O) functional group, solid particles in M. champaca microparticles were amorphous, peak peaks at an angle of 2ɵ 19,83°, Particle morphology is similar to powder on its surface, particles measuring 208.20 µm. The physicochemical properties of the Niacin complex with transition metals demonstrate that niacin group chemicals have different effects on nicotinic acid and nicotinamide. These complex chemicals are generally easily absorbed by body systems. Since the synthesis of niacin complexes with transition metals has improved physicochemical properties, it could be employed as a possible nutraceutical candidate.
Pengaruh lama perendaman dan penambahan susu skim terhadap karakteristik bubur kacang merah (Phaseolus vulgaris L.) instan: The effect of soaking time and skim milk on the characteristics of porridge flour of red kidney bean (Phaseolus vulgaris L.) instant Palupi, Hapsari Titi; Afifah, Siti
TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Vol 14 No 2 (2023)
Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v14i2.4337

Abstract

Phaseolus vulgaris L. are a type of legume that is potential and easily available in Indonesia. Processing red kidney beans into instant porridge is an effort to increase the usability of red kidney bean-based products. The purpose of this study was to determine the effect of soaking time of red beans and addition of skim milk to instant red kidney bean porridge based on physicochemical and organoleptic analysis. The research design used in this study is RAK (Group Random Design) consisting of two factors, factor 1: soaking time (12%, 24%, 36%), factor 2: concentrations of skim milk (5% and 10%). The parameters observed are moisture content, ash, protein content, phytic acid, water absorption, swelling, and solubility and organoleptic properties of color, taste, texture, and aroma. The data obtained were analyzed using ANOVA (Analysis of variance) with Tukey's follow-up test 95% confidence level (α<0.05). While sensory tests are carried out with the Friedman Test with a hedonic scale. The results of this study indicate that variations of soaking time and concentrations of skim milk have a significant impact on physicochemical and organoleptic properties are moisture content, ash, phytic acid, protein, water absorption, swelling, solubility, organoleptic parameter (color, texture, and aroma). The best treatment according to the results of physicochemical and organoleptic analysis tests is soaking time 36 hours and concentrations of skim milk 10%, with physicochemical and organoleptic analysis parameters including moisture content 4.28%, ash 1.53%, protein content 8.58%, phytic acid 3.08%, water absorption 5.08%, swelling 568.74%, solubility 29.92%, and organoleptic taste 4.56 (very like), color 4.52 (like), texture 4.60 (very like), and aroma 4.24 (like).
Pengaruh penambahan sari buah naga merah pada yoghurt susu kedelai serta uji aktivitas antibakteri: The effect of addition red dragon fruit juice on the soy milk yogurt and antibacterial activity Melzi Octaviani; Wardi, Felycia; Susanti, Emma
TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Vol 15 No 1 (2024)
Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v15i1.4349

Abstract

Food is one of the most important needs for humans because it relates to daily nutritional needs. The solution to this problem is to consume food with good nutritional content supported by appropriate food processing innovations. Milk can be drunk directly or processed into various forms of food and drinks with milk-based ingredients, such as yogurt. This study aims to make yogurt products from soy milk using red dragon fruit juice as a substitute for sugar and to test their antibacterial activity in inhibiting Salmonella typhi and Shigella dysenteriae bacteria. This study used a completely randomized design (CRD) with 3 treatments, namely the addition of red dragon fruit juice with concentrations of 5%, 10%, and 15%, 3 replications, and the diffusion method for testing antibacterial activity. The results showed that the best yoghurt formula was obtained from F3 (yoghurt with the addition of 15% concentration of red dragon fruit juice). The panelist hedonic test gives values ranging from slightly like to like for color, aroma, taste, and texture; for organoleptic F3, these are: color (dark pink), taste (sour), texture (liquid-thick), and aroma (typical); pH 3.49; TAT 1.39%; Lactic Acid Bacteria (LAB) 2.09 x 1010 CFU/mL; and also had an average diameter of inhibition of 18.96 mm against Salmonella thypi (P<0.05) and 20.10 mm against Shigella dysenteriae (p<0.05). Soy milk yogurt with the addition of varying concentrations of red dragon fruit juice has antibacterial activity.

Page 34 of 39 | Total Record : 383

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