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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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Kajian kandungan proksimat udang vaname (Litopenaeus vannamei) dari berbagai pemberian probiotik: Study of the proximate ingredients of vaname shrimp (Litopenaeus vannamei) from various probiotic treatments Bastian, Fahmi Yudas; Hudi, Lukman; Saidi, Ida Agustini; Budiandari, Rahmah Utami
TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Vol 15 No 2 (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.v15i2.4421

Abstract

The purpose of the research to determine the effect of probiotics on the proximate content of vaname shrimp (Litopenaeus vannamei). This Research used CRD (Completely Randomized Design) with treatments including P1: conventional cultivation (without probiotics), P2: Probiotic Bio Lacto, P3: Tricodherma sp, P4: GSO4 Probiotic, P5: Tricodherma sp + Probiotic GSO4, and P6: Tricodherma sp + Probiotic Bio Lacto which was done 3 times. Data were analyzed using ANOVA followed by BNJ 5%. The results showed that giving probiotics to vaname shrimp only significantly affected the fat content, while it had no significant effect on water content, ash content, protein and carbohydrate content. The results of the data obtained on the fat content of the lowest value in the treatment of probiotics GSO4 with a value of 1.16 ± 0.14%, and the highest value in the treatment of probiotics Bio Lacto with a value of 4.18 ± 0.76%.
Pengaruh isolat protein kedelai (IPK) dalam pembuatan kerupuk dari bahan dasar nasi dan tepung tapioka terhadap sifat fisik dan sensoris: The effect of soy protein isolate (SPI) to make crackers from rice and tapioca flour on physical and sensory properties Sukamto, Sukamto
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.v15i1.4563

Abstract

Crackers are a popular food consumed by Indonesian people as a side dish or as a snack. The quality of crackers is determined by their swelling power, crunchiness, taste and nutritional value. Crackers are generally made from tapioca flour, so the protein component is low. Therefore, this research utilized soy protein isolate which was added to tapioca and rice dough ingredients to increase the protein content of crackers. The aim of the research is to find the best formula for adding soy protein isolate and thick slices to produce crackers that contain high protein. The research method was experimental, the first treatment factor was the addition of soy protein isolate to the tapioca flour and rice mixture. The second factor is the thickness of the cracker slices. The treatment design was a Completely Randomized Design (CRD) with a 4 X 4 factorial pattern which was repeated 3 times. The research results showed that the interaction effect between the use of soy protein isolate in dough with various slice thicknesses resulted in significant differences in the swellability of crackers, frying time and oil absorption capacity. The average sensory properties of crackers added with soy protein isolate were favorable at a slice thickness of 1mm-1.5mm. The conclusion is that the best formula for making crackers made from tapioca flour and rice is to use 5% to 7.5% soy protein isolate, and the thickness of the cracker slices is 1mm – 1.5mm.
Pengembangan smart edible film packaging berbahan konjac dengan ekstrak bunga rosella dan cangkang telur ayam sebagai bahan aktif: The development of konjac based smart edible film packaging with roselle flower extract and chicken eggshell as active agents Gregory, Sergio; Setijawaty, Erni; Ignasius Radix A.P. Jati
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.v15i1.4612

Abstract

Edible film is a thin sheet plastic-like biodegradable film that can be used for food packaging material. Edible film can be developed into smart edible film packaging by combining it with smart packaging principles by adding active ingredients. This research aimed to determine the effect of different concentrations of rosella flower extract and chicken eggshell powder on the physicochemical characteristics of smart edible film and its capability to act as smart packaging in a model system. The research design used was a Randomized Block Design with two factors, namely three levels of rosella flower extract concentration and three levels of eggshell powder concentration, all with three replications. The concentration of rosella flower extract used as a treatment in this study was 0 (without rosella flower extract) as a control, 1:15 (w/v of water as solvent), and 1:30 (w/v), while the concentration of eggshell powder used as a treatment in this study was 0 (without eggshell powder) as control; 0.15% (w/v); and 0.30% (w/v). The results showed that the higher the extract concentration added to the formulation, the more the total phenols, anthocyanins, and antioxidant activity would increase. In contrast, the difference in eggshell concentration did not have a significant effect. The tensile strength will increase as the eggshell concentration increases, while the percent elongation will decrease. The water vapor transmission rate (WVTR) decreased with increasing eggshell concentration. There is an increase in color intensity in smart edible packaging used to store steamed chicken meat. Meanwhile, smart edible packaging can prevent damage to steamed chicken meat in terms of color, aroma, and taste.
Pengaruh jenis pemanis erythritol dan stevia terhadap karakteristik fisikokimia, dan sifat fungsional fruit leather kulit jeruk siam – mangga: The effect of erythritol and stevia sweetener types on physicochemical characteristics, and functional properties of fruit leather siam orange peel - manga Junaidi, Fahmi; Hermavita, Cindi Dwi; Rismaya, Rina
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.v15i1.4616

Abstract

Fruit leather refers to a food item obtained by drying pureed fruit in an oven. Typical raw materials used in fruit leather include nutrient-rich tropical and subtropical fruits, high in dietary fiber and vitamin C. This study aims to explore the impact of erythritol and stevia sweeteners on the physic, physicochemical, and functional characteristics of siam-mango orange peel fruit leather. The study employed a factorial complete randomized design (CRD) with two factors: (1) the treatment of the ratio of citrus peel and mango fruit with concentrations of JM1 (50%: 50%), JM2 (40%: 60%), JM3 (30%: 70%), and JM4 (20%: 80%), and (2) the type of sweetener, specifically erythritol (28%) and stevia (5%). The testing parameters included physical characteristics such as texture and color, chemical characteristics such as moisture, ash, protein, fat, and carbohydrate content, as well as functional properties including vitamin C, reducing sugar, antioxidant, and dietary fiber. According to physicochemical testing, the optimal treatment was achieved using a combination of JM2G2 orange peel 10% and manga 90% (JM2) along with Stevia sweetener type (G2). The physicochemical analysis revealed that the moisture content was 14.52%, ash was 0.933%, protein was 3.73%, fat was 2.875%, and carbohydrate content was 77.945%. As well as analyzing the physical properties and functional effects of food on texture content, this study measured total color value, vitamin C, reducing sugar, and antioxidant activity (IC 50). The results showed that the values for each were 3.5, 49, 13.675%, 27.215%, and IC 50 value: 76.02, respectively. The utilization of erythritol and stevia sweeteners has been shown to impact the quality of fruit leather.
Aplikasi Na-CMC dari bacterial cellulose sebagai emulsifier dalam santan cair instan: Aplikasi Na-CMC dari bacterial cellulose sebagai emulsifier dalam santan cair instan Santosa, Budi; Suliana, Gatut; Yoweni, Mega Christin
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.v15i1.4623

Abstract

𝘚𝘢𝘯𝘵𝘢𝘯 𝘬𝘦𝘭𝘢𝘱𝘢 𝘮𝘦𝘮𝘪𝘭𝘪𝘬𝘪 𝘬𝘢𝘳𝘢𝘬𝘵𝘦𝘳𝘪𝘴𝘵𝘪𝘬 𝘮𝘶𝘥𝘢𝘩 𝘮𝘦𝘯𝘨𝘢𝘭𝘢𝘮𝘪 𝘬𝘦𝘳𝘶𝘴𝘢𝘬𝘢𝘯 𝘱𝘢𝘥𝘢 𝘴𝘶𝘩𝘶 𝘬𝘢𝘮𝘢𝘳 𝘬𝘢𝘳𝘦𝘯𝘢 𝘮𝘦𝘯𝘨𝘢𝘯𝘥𝘶𝘯𝘨 𝘢𝘪𝘳, 𝘭𝘦𝘮𝘢𝘬 𝘥𝘢𝘯 𝘱𝘳𝘰𝘵𝘦𝘪𝘯. 𝘒𝘢𝘯𝘥𝘶𝘯𝘨𝘢𝘯 𝘴𝘦𝘯𝘺𝘢𝘸𝘢 𝘪𝘯𝘪 𝘮𝘦𝘯𝘺𝘦𝘣𝘢𝘣𝘬𝘢𝘯 𝘴𝘢𝘯𝘵𝘢𝘯 𝘬𝘦𝘭𝘢𝘱𝘢 𝘮𝘶𝘥𝘢𝘩 𝘥𝘪𝘵𝘶𝘮𝘣𝘶𝘩𝘪 𝘮𝘪𝘬𝘳𝘰𝘣𝘢 𝘱𝘦𝘳𝘶𝘴𝘢𝘬 𝘱𝘢𝘯𝘨𝘢𝘯. 𝘒𝘢𝘯𝘥𝘶𝘯𝘨𝘢𝘯 𝘭𝘦𝘮𝘢𝘬 𝘥𝘪 𝘥𝘢𝘭𝘢𝘮 𝘴𝘢𝘯𝘵𝘢𝘯 𝘫𝘶𝘨𝘢 𝘮𝘦𝘯𝘺𝘦𝘣𝘢𝘣𝘬𝘢𝘯 𝘵𝘦𝘳𝘫𝘢𝘥𝘪𝘯𝘺𝘢 𝘬𝘦𝘵𝘦𝘯𝘨𝘪𝘬𝘢𝘯 𝘢𝘬𝘪𝘣𝘢𝘵 𝘭𝘦𝘮𝘢𝘬 𝘵𝘦𝘳𝘰𝘬𝘴𝘪𝘥𝘢𝘴𝘪 𝘰𝘭𝘦𝘩 𝘶𝘥𝘢𝘳𝘢. 𝘚𝘢𝘭𝘢𝘩 𝘴𝘢𝘵𝘶 𝘴𝘰𝘭𝘶𝘴𝘪 𝘶𝘯𝘵𝘶𝘬 𝘮𝘦𝘯𝘺𝘦𝘭𝘦𝘴𝘢𝘪𝘬𝘢𝘯 𝘮𝘢𝘴𝘢𝘭𝘢𝘩 𝘵𝘦𝘳𝘴𝘦𝘣𝘶𝘵 𝘺𝘢𝘪𝘵𝘶 𝘥𝘪𝘣𝘶𝘢𝘵 𝘮𝘦𝘯𝘫𝘢𝘥𝘪 𝘴𝘢𝘯𝘵𝘢𝘯 𝘤𝘢𝘪𝘳 𝘪𝘯𝘴𝘵𝘢𝘯. 𝘗𝘦𝘯𝘦𝘭𝘪𝘵𝘪𝘢𝘯 𝘪𝘯𝘪 𝘣𝘦𝘳𝘵𝘶𝘫𝘶𝘢𝘯 𝘶𝘯𝘵𝘶𝘬 𝘮𝘦𝘯𝘨𝘦𝘵𝘢𝘩𝘶𝘪 𝘱𝘦𝘳𝘢𝘯𝘢𝘯 𝘕𝘢𝘵𝘳𝘪𝘶𝘮-𝘊𝘢𝘳𝘣𝘰𝘹𝘺𝘮𝘦𝘵𝘩𝘺𝘭 𝘊𝘦𝘭𝘭𝘶𝘭𝘰𝘴𝘦 (𝘕𝘢-𝘊𝘔𝘊) 𝘥𝘢𝘳𝘪 𝘣𝘢𝘤𝘵𝘦𝘳𝘪𝘢𝘭 𝘤𝘦𝘭𝘭𝘶𝘭𝘰𝘴𝘦 𝘴𝘦𝘣𝘢𝘨𝘢𝘪 𝘦𝘮𝘶𝘭𝘴𝘪𝘧𝘪𝘦𝘳 𝘥𝘢𝘭𝘢𝘮 𝘱𝘦𝘮𝘣𝘶𝘢𝘵𝘢𝘯 𝘴𝘢𝘯𝘵𝘢𝘯 𝘤𝘢𝘪𝘳 𝘪𝘯𝘴𝘵𝘢𝘯. 𝘙𝘢𝘯𝘤𝘢𝘯𝘨𝘢𝘯 𝘱𝘦𝘳𝘤𝘰𝘣𝘢𝘢𝘯 𝘺𝘢𝘯𝘨 𝘥𝘪𝘨𝘶𝘯𝘢𝘬𝘢𝘯 𝘙𝘢𝘯𝘤𝘢𝘯𝘨𝘢𝘯 𝘈𝘤𝘢𝘬 𝘒𝘦𝘭𝘰𝘮𝘱𝘰𝘬 𝘧𝘢𝘬𝘵𝘰𝘳 𝘵𝘶𝘯𝘨𝘨𝘢𝘭, 𝘧𝘢𝘬𝘵𝘰𝘳𝘯𝘺𝘢 𝘺𝘢𝘪𝘵𝘶 𝘬𝘰𝘯𝘴𝘦𝘯𝘵𝘳𝘢𝘴𝘪 𝘕𝘢-𝘊𝘔𝘊 𝘺𝘢𝘯𝘨 𝘵𝘦𝘳𝘥𝘪𝘳𝘪 𝘢𝘵𝘢𝘴 5 𝘭𝘦𝘷𝘦𝘭 : 𝘌1 = 𝘕𝘢-𝘊𝘔𝘊 0,5% (𝘣/𝘷), 𝘌2 = 𝘕𝘢-𝘊𝘔𝘊 1% (𝘣/𝘷), 𝘌3 = 𝘕𝘢-𝘊𝘔𝘊 1,5% (𝘣/𝘷), 𝘌4 = 𝘕𝘢-𝘊𝘔𝘊 2% (𝘣/𝘷), 𝘌5 = 𝘕𝘢-𝘊𝘔𝘊 2,5% (𝘣/𝘷).𝘗𝘢𝘳𝘢𝘮𝘦𝘵𝘦𝘳 𝘺𝘢𝘯𝘨 𝘥𝘪𝘢𝘮𝘢𝘵𝘪 𝘬𝘢𝘥𝘢𝘳 𝘢𝘪𝘳, 𝘬𝘢𝘥𝘢𝘳 𝘴𝘦𝘳𝘢𝘵 𝘥𝘢𝘯 𝘥𝘢𝘺𝘢 𝘭𝘢𝘳𝘶𝘵. 𝘏𝘢𝘴𝘪𝘭 𝘱𝘦𝘯𝘦𝘭𝘪𝘵𝘪𝘢𝘯 𝘮𝘦𝘯𝘶𝘯𝘫𝘶𝘬𝘬𝘢𝘯 𝘬𝘢𝘥𝘢𝘳 𝘢𝘴𝘢𝘮 𝘭𝘦𝘮𝘢𝘬 𝘣𝘦𝘣𝘢𝘴 𝘱𝘢𝘭𝘪𝘯𝘨 𝘵𝘪𝘯𝘨𝘨𝘪 𝘴𝘢𝘯𝘵𝘢𝘯 𝘤𝘢𝘪𝘳 𝘪𝘯𝘴𝘵𝘢𝘯 𝘱𝘢𝘥𝘢 𝘱𝘦𝘳𝘭𝘢𝘬𝘶𝘢𝘯 𝘊1 (𝘕𝘢-𝘊𝘔𝘊 0,5%) 𝘴𝘦𝘣𝘦𝘴𝘢𝘳 0,3825%, 𝘷𝘪𝘴𝘬𝘰𝘴𝘪𝘵𝘢𝘴 (𝘬𝘦𝘬𝘦𝘯𝘵𝘢𝘭𝘢𝘯) 𝘱𝘢𝘭𝘪𝘯𝘨 𝘵𝘪𝘯𝘨𝘨𝘪 𝘴𝘦𝘣𝘦𝘴𝘢𝘳 1,132𝘤𝘗 𝘱𝘢𝘥𝘢 𝘱𝘦𝘳𝘭𝘢𝘬𝘶𝘢𝘯 𝘊5 (𝘕𝘢-𝘊𝘔𝘊 2,5%), 𝘴𝘦𝘥𝘢𝘯𝘨𝘬𝘢𝘯 𝘥𝘢𝘺𝘢 𝘭𝘢𝘳𝘶𝘵 𝘱𝘢𝘭𝘪𝘯𝘨 𝘵𝘪𝘯𝘨𝘨𝘪 𝘱𝘢𝘥𝘢 𝘱𝘦𝘳𝘭𝘢𝘬𝘶𝘢𝘯 𝘊5 (𝘕𝘢-𝘊𝘔𝘊 2,5%) 𝘴𝘦𝘣𝘦𝘴𝘢𝘳 87,83%.
Karakteristik minuman serbuk berbasis bunga lokal dengan menggunakan metode foam mat drying: Characteristics of local Flower based powdered drinks using the foam mat drying method Saswati, Saswati; Ngatirah, Ngatirah; Bimantio, Muhammad Prasanto
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.v15i1.4631

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) Lintang, Riski Bayu; Hidayah, Nurul
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.v15i1.4688

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: Improving oxidative stability of soybean oil by addition of cardamom essential oils (Elettaria cardamomum) during repeated frying process Kurniawati, Ajeng Dyah; Latifasari, Nurul; Budiarly, Dias Feby; Arlian, Fitranaya; Lu’lu, Akmel
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.v15i1.4728

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: Study hazard analysis critical control point on the bottled drinking water production process Alamsyah, Riski Saputra; Mardiana; Tubagus, Robi; Aprilianto, Kevin
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.v15i1.4730

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: Prooxidant properties of lemon extract (Citrus Limun L.) to increase antioxidant activity of black tea Anggraeni, Frida Dwi; Suprihana
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.v15i1.4779

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.

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