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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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Fenol total, flavonoid, dan aktivitas antioksidan beras coklat germinasi dari beras hasil budidaya di Provinsi Lampung: Total Phenols, flavonoids, and antioxidant activity of germinated brown rice from cultivated rice in Lampung Province Nirmagustina, Dwi Eva; Wirawati, Chandra Utami; Winarto
TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Vol 16 No 1 (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.v16i1.4817

Abstract

Germination process is a method to increase the acceptability of brown rice. In addition,it will increase the content of brown rice bioactive components. This study's purpose is to determine the content of total phenol, flavonoids, and antioxidant activity of germinated brown rice in 3 rice varieties (Mentik Susu, Ciherang, and Pandan Wangi) which are grown in Prov. Lampung. The treatment was designed in a completely randomized block design (CRBD) with 3 replications. The data was processed with variance to determine the effect of treatment on the parameters tested and continued with the Tukey test to determine the differences between treatments. The results showed the content of total phenol, flavonoids, and antioxidant activity of germinated brown rice were influenced by rice varieties and germination time. Germinated brown rice of Ciherang variety showed the highest flavonoid content and antioxidant activity, 16.27mgQE/g ex and 575.36 G/mL, respectively. Germination duration of 24 hours showed the highest content of total phenol, flavonoid, and antioxidant activity, respectively 4.81 mg GAE/g ex, 18.60 mg QE/g ex, and 613.88 G/mL.
Karakteristik fisik minuman serbuk buah siwalan (Borassus flabellifer L.) kajian konsentrasi tween 80 dan lama pengeringan: Physical characteristics baverage powder of siwalan (Borassus flabellifer L.) study of tween 80 concentration and drying time Rokhania, Atik; Budiandari, Rahmah Utami; Ningrum, Linda Wige; Hudi, Lukman
TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Vol 16 No 1 (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.v16i1.4860

Abstract

Siwalan (Borassus flabellifer L.) atau lontar adalah tanaman palem yang dipanen di musim kemarau, untuk meningkatkan diversifikasi dan olahan buah siwalan maka diformulasikan minuman serbuk. Penelitian ini bertujuan menentukan karakteristik fiisk minuman serbuk buah siwalan berdasarkan konsentrasi tween 80 dan lama pengeringan. Penelitian ini menggunakan RAK faktorial, faktor pertama konsentrasi tween 80 (0,5%; 1%,1,5%) dan faktor kedua lama pengeringan (6 jam, 8 jam, 10 jam). Data dianalisis ANOVA dilanjutkan uji BNJ taraf signifikansi 5% apabila terdapat perbedaan nyata. Hasil penelitian menunjukkan pada konsentrasi tween 80 1% dan lama pengeringan 8 jam menunjukkan nilai rendemen 20.23±1.85%, nilai kelarutan 46.31±7.79% dan kadar air 5.99±1.53
Sifat fisikokimia dan formulasi tepung biji durian (Durio zibethinus Murr.), tepung biji pepaya (Carica papaya), dan aplikasinya dalam crispy cheese cookies: Physicochemical properties and formulation of durian seed flour (Durio zibethinus Murr.), papaya seed flour (Carica papaya), and their application in crispy cheese cookies Sutanto, Tiffany Arista; Dealyn, Devondra Christabella Glenys; Sukweenadhi, Johan; Purwanto, Maria Goretti M.
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.v15i2.4894

Abstract

Wheat flour is usually used in food products. Wheat flour consumption and import costs in Indonesia are quite high. The idea of using fruit by-products to substitute wheat flour has the potential to reduce health and environmental problems. Because many fruit by-products contain beneficial nutrients and bioactive compounds, it might also become a solution for those with celiac disease because they are gluten-free. Both durian seeds and papaya seeds are abundantly available in Indonesia as a tropical country, so both can be made into fruit by-product flour. This study aims to evaluate the physicochemical properties of durian seed flour and papaya seed flour, the best formulation of composite flour made from wheat flour, durian seed flour, and papaya seed flour to make crispy cheese cookies, and the organoleptic characteristics of the cookies made from the composite flours. Randomized Group Design was applied with the following parameters: Yield, color, bulk density, water activity, proximate, crude fiber, dietary fiber, starch, shelf life, and organoleptic characteristics. The study showed that based on the physicochemical properties and highest organoleptic score, the best flour composition for crispy cheese cookies is F3 (50% wheat flour: 40% durian seed flour : 10% papaya seed flour). Durian seed flour and papaya seed flour are proven potential to be formulated and used to make crispy cheese cookies.
Fortifikasi tepung kulit pisang (Musa paradisiaca) sebagai alternatif penambah nilai gizi dan daya terima nugget ayam: Fortification of banana peel flour (Musa paradisiaca) as an alternative to increase the nutritional value and acceptability of chicken nuggets Utami, Cahyaning Rini; Burhan, 𝐒𝐡𝐨𝐤𝐢𝐟𝐮𝐥
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.v15i1.4918

Abstract

The high fiber content in banana peels means that banana peel waste can still be used for processed food. One of the innovations in food processing involves fortifying banana peels in making nuggets. Generally, nuggets are made from chicken meat and filled with wheat flour. The research aimed to analyze the effect of adding banana peel flour and chicken meat concentration on the chemical and organoleptic characteristics of the nuggets and to determine the appropriate treatment to get the best banana peel-fortified chicken nuggets. The method used in the research was a Randomized Block Design (RBD) with 2 factors, namely banana peel flour (4%, 6%, 8%) and chicken meat concentration (40%, 80%), tested in 18 experiments. The chemical analysis carried out includes fiber, protein, and water content, as well as organoleptic tests (taste, aroma, texture, color). The study found that the combination of banana peel flour and chicken meat significantly affected taste and aroma, but not color and texture. The best treatment was P1D2 (4% banana peel flour, 80% chicken meat) with a fiber content of 3.12%, protein 13.14%, water 50.80%, and taste hedonic score of 4.23, aroma 3.77, texture 3.57, and color 3.40.
Sifat kimia dan organoleptik food bar kombinasi tepung mocaf (Modified cassava flour) dan tepung kacang tanah (Arachis hypogeaea L.): Chemical and organoleptic properties of foodbar mocaf flour (Modified cassava flour) And Peanut Flour (Arachis hypogaea L.) Setyowati, Dewi Putri; Maghfiroh, Khoirin
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.v15i1.4957

Abstract

Food bars are made by combining a variety of mashed food ingredients. These ingredients are fortified with additional nutrients such as cereals, dried fruit, or nuts, which are then held together into a compact form with the help of binders. The aim of this study was to see how mocaf flour and peanut flour affected the chemical and organoleptic qualities of food bars. A one-factor completely randomised design (CRD) was utilised in this study. There were three amounts of mocaf flour and mung bean flour, namely 70g : 30g, 50g : 50g, 30g : 70g. The one-way ANOVA test was used to analyse chemical data, followed by the BNT test. Chemical analysis includes moisture content, ash content, and fiber content. Organoleptic data analysis using the hedonic test. The moisture content test revealed no differences (p=0.36), whereas there were differences in the ash content test (p=0.00), the fiber content test (p=0.00). Organoleptic test showed that there were differences in aroma (p=0.047), texture (p=0.028), taste (p=0.016) and color (p=0.00). According to the results of the effectiveness test, the most effective treatment was A2 with the following criteria: 12.61% moisture content, 1.82% ash content, 1.78% fiber content, and 3.19 aroma, 3.38 color, 3 taste, 42, texture 3.15.
Pengaruh lama fermentasi terhadap karakteristik ekstrak pulp biji kakao (Theobroma cacao. L): The effect of fermentation period to characteristics extracts of cocoa seed pulp (Theobroma Cacao. L) Palupi, Hapsari Titi; Laily Susanti
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.v15i1.4963

Abstract

Cocoa pulp is a layer of mucus covering the beans which mostly consists of water and a layer of nutritional components that are quite high, including sucrose, glucose, organic acids and fiber. The fermentation process is carried out to release the cocoa pulp to produce cocoa pulp extract. This research aims to determine the effect of fermentation period on the characteristics of cocoa pulp extract and syrup. The research design used was a randomized block design, with period fermentation treatment were 24-hour, 48-hour, 72-hour, 96-hour, and each treatment was repeated 4 times. The parameters observed in the cocoa pulp extract were antioxidant activity, pH, total acid, yield and organoleptic (color, aroma and taste), while the organoleptic properties of the syrup were only observed. The results showed that treatment of fermentation period had a significant effect on pH, total acid and yield, however, it did not have a significant effect on antioxidants. The fermentation period also has a significant effect on the color, flavor and taste of cocoa pulp extract and the of cocoa syrup.
Pengaruh konsentrasi sari jeruk nipis (citrus aurantifolia) dan sari tebu (saccharum officinarum) terhadap ph, antioksidan, dan organoleptik seduhan bunga telang (Clitoria ternatea): Effect of lime (citrus aurantifolia) and sugar cane (saccharum officinarum) concentrations on ph, antioxidants, and organoleptik of telang flower (clitoria ternatea) Utomo, Deny; Abidin, Mohammad 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.v15i1.5003

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.): Physical characteristic of bread using purple sweet potato (Ipomoea Batatas var Ayamurasaki) and Cilembu sweet potato (Ipomoea batatas L.) Rahardjo, Monika; Sihombing, Monang
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.v15i2.5014

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: The abitity of Listeria lytic phage of infect Listeria grayi in shrimpi matrices Rahmiati, Retnani; Rahayu, Winiati P; Budiarti, Sri; Kusumaningrum, Harsi D
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.v15i2.5191

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: The effect of wheat substitution with cowpeas (Vigna unguiculata L.) and snakehead fish (Channa striata) on the elasticity and color of wet noodles Complementary Feeding Nur Adistiya, Tiara; Aprilia, Veriani; Ariftiyana, Siska
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.v15i2.5254

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.

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