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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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Analisa aktivitas antioksidan serta eksplorasi flavonoid dari daun Synsepalum dulcificum sebagai inhibitor aldosa reduktase: Analysis of antioxidant activity and exploration of flavonoid from Synsepalum dulcificum leaves as aldose reductase inhibitors Anggono, Wike Adhi; Susilowati, Retno; Jannah, Akyunul
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.v15i2.5307

Abstract

Synsepalum dulcificum leaves are known to contain bioactive compounds, especially flavonoids, which have important biological activities, including inhibition of aldose reductase, an enzyme involved in diabetes complications. This study aims to explore the potential of flavonoids from Synsepalum dulcificum leaves as antioxidants and inhibitors of the aldose reductase enzyme. The methods used in this study include in-vitro tests with the DPPH method to evaluate antioxidant activity and molecular docking to predict the interaction between flavonoids and the aldose reductase enzyme. Leaf extracts were isolated using the maceration method with 70% ethanol, and active compounds were identified through LC-MS analysis. Molecular docking tests were performed using PyRx, PyMol, and BIOVIA: Discovery Studio Visualizer software. The results showed that Synsepalum dulcificum leaf extract had very strong antioxidant activity with an IC50 value of 11.4108 μg/mL. Molecular docking results revealed that the compounds morin and pinostrobin had a stronger binding affinity to aldose reductase than the standard ligand sorbinyl. In conclusion, flavonoids from Synsepalum dulcificum leaves have great potential as antioxidant agents and aldose reductase inhibitors, which can be further developed as natural therapeutic candidates to prevent diabetic complications.
Pengaruh penambahan santan kelapa (Cocos nucifera L.) terhadap karakteristik fisikokimia dan organoleptik velva bit merah (Beta vulgaris L.): Effect of adding coconut milk (Cocos nucifera L.) on the physicochemical and organoleptic characteristics of red beetroot velva (Beta vulgaris L.) Elen, Sisilia; Handoko, Yoga Aji
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.v15i2.5347

Abstract

Red beetroot is a type of purplish red tuber with a slightly sweet taste accompanied by an earthy aroma. Several studies on the processing of red beet products have been carried out, one of which is Velva. The Velva product still has shortcomings because it still has a strong unpleasant taste and aroma, so it is necessary to add other ingredients such as coconut milk. Coconut milk contains high levels of galactomannan and phospholipids which can improve unpleasant taste and aroma. This research aimed to know the effect of adding coconut milk and determine the best concentration of coconut milk on the physicochemical and organoleptic characteristics of red beetroot. This research used RAK 6 treatments and 4 repetitions with varying concentrations of added coconut milk (0%, 20%, 40%, 50%, 60% and 80%). Sample parameters in this study include: overrun, melting power, TPT, fiber content, betacyanin content, fat content, and organoleptic (color, aroma, taste, texture). The results of the research showed that the addition of coconut milk to red beetroot velva with different concentrations influenced the overrun, melting power, TPT, fiber content, betacyanin content, fat content, and organoleptic properties produced. Based on these characteristics, BS4 is the best treatment, producing an overrun of 6.26%, melting power of 18 minutes, TPT of 18°brix, crude fiber of 17.71%, betacyanin content of 2.75µg/gram, and fat content of 9.67%. Additionally, the entire panel liked the color, aroma, taste, and texture of the BS4 treatment. The resulting color is red guava, fragrant coconut milk aroma, a delicious and savory taste, and a smoother velva texture.
Karakteristik mutu sirup bunga telang dengan penambahan beberapa konsentrasi gula cair fruktosa: Characteristics of quality of butterfly pea flower syrup with the addition of several concentrations of fructose liquid sugar Prastianingsih, Vida; Yusmarini; Nopiani, Yanti
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.v16i1.5362

Abstract

Syrup is a thick beverage product that has a high sucrose content. The fructose liquid sugar can be used as a sweetener butterfly pea flower syrup. The purpose of this research is to get the right concentration of fructose liquid sugar and good quality and fulfill SNI 3544: 2013 about syrup. This research was conducted experimentally by using a completely randomized design with four treatments and four replications. The treatment in this study is the concentration of fructose liquid sugar (45%, 50%, 55% and 60%). The data obtained were statistically analyzed using analysis of variance and continued with Duncan's Multiple Range Test (DMRT) at the 5% level. The result of this research showed that the concentration of fructose liquid sugar significantly affected sensory characteristics of viscosity before adding water. The best treatment in this research was S3 treatment (55% fructose liquid sugar) where pH 4.55, reducing sugar content 11.4%, viscosity 853.4 cP, total plate count 0.99 CFU/mL, and antioxidant activity IC50 25.42 ppm. The descriptive assessment is that the color is purplish blue, scented with sugar and butterfly pea flower, moderately sweet taste and slightly thick. Butterfly pea flower syrup in all treatments has met the quality requirements of SNI 3544: 2013 syrup.
Efeketivitas pembuatan bioetanol sebagai sumber green energy dari buah mangga klonal 21 (Mangifera indica) dengan pengaruh lama fermentasi dan massa ragi: Effectiveness of making bioethanol as a source of green energy from clonal mango fruit 21 (Mangifera indica L.) with the effect of fermentation time and yeast mass Deny Utomo; Rendika Octa Pratama
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.v15i2.5408

Abstract

Mango fruit is a horticultural commodity in Pasuruan district which has various types and varieties that are abundant, but this fruit is rarely processed into an innovation. Mango fruit can be made into bioethanol, so it will be a useful renewable energy. Indonesia has great potential to develop green energy because of the abundance of natural resources that can be utilized. This study aims to determine the effect and optimal proportion of bioethanol to the mass of yeast and the length of time fermemtasi. The research method used a factorial Randomized Block Design with 3 treatment factors, namely yeast mass (1%, 3%, 5%) and factor 2 fermentation time (48 hours and 96 hours). The factors and treatments were 6 treatment combinations, each treatment was carried out 3 times. The variables studied included chemical parameters (ethanol content value, sugar content value, pH value and water content) and visual combustion parameters. Data analysis for chemical parameters was analyzed using ANOVA statistics, followed by Fisher's test. The best treatment of chemical analysis using the De Garmo Effectiveness Index method. The best treatment was found in the treatment combination R3T2 (5% yeast mass and fermentation time 96 hours) with chemical parameters including ethanol content of 50%, sugar content of 17%, pH 4.3 and moisture content of 0.98%.
Inovasi nugget nangka muda sebagai alternatif produk olahan ditinjau dari uji sensori: Innovation of young jackfruit nugget as an alternative to processed products in term of sensory test Hari, Hari Minantyo
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.v15i2.5411

Abstract

Tujuan dalam penelitian ini adalah untuk membuat inovasi nugget nangka muda sebagai alternatif produk olahan dengan memanfaatkan bahan pangan lokal, juga bisa menjadi makanan alternatif. Penelitian dilakukan di laboratorium Universitas Ciputra Surabaya. Metode yang digunakan dalam penelitian adalah eksperimen dengan menggunakan Rancangan Acak Lengkap dengan 4 perbandingan komposisi antara daging ayam dengan nangka muda yaitu 0%, 50%, 75%, dan 100%. Hasil penelitian dengan komposisi 100% menggunakan bahan dasar nangka muda memiliki hasil baik kedua setelah produk nugget dengan komposisi 0% sebagai kontrol. Hasil uji kesukaan panelis terhadap rasa bersifat tidak signifikan karena hasil dari uji pengulangannya > 0,05. Hal ini dibuktikan dari nilai signifikansi (Sig.) sebesar 0,160.Pada nilai komposisi bersifat signifikan yang berarti berpengaruh terhadap kesukaan panelis. Hal ini disebabkan karena nilai uji komposisi < 0,05 dan dibuktikan dari nilai signifikansi (Sig.) sebesar 0,001. Hasil nilai kesukaan terhadap aroma bersifat tidak signifikan karena hasil dari uji pengulangannya > 0,05. Hal ini dibuktikan dari nilai signifikansi (Sig.) sebesar 0,298. Untuk hasil dari uji ANOVA pada nilai komposisi bersifat signifikan yang berarti berpengaruh terhadap kesukaan panelis. Hal ini disebabkan karena nilai uji komposisinya < 0,05 dan dibuktikan dari nilai signifikansi (Sig.) sebesar 0,001. Hasil dari uji kesukaan panelis terhadap tekstur bersifat tidak signifikan karena hasil dari uji pengulangannya > 0,05. Hal ini dibuktikan dari nilai signifikansi (Sig.) sebesar 0,213. Untuk hasil dari uji ANOVA pada nilai komposisi bersifat signifikan yang berarti berpengaruh terhadap kesukaan panelis. Hal ini disebabkan karena nilai uji komposisisinya < 0,05 dan dibuktikan dari nilai signifikansi (Sig.) sebesar 0,001
Pemanfaatan susu kacang pada pembuatan roti tawar dilihat dari karakteristik fisikokimianya: Utilization of milk from legumes in the making of bread seen from its physicochemical characteristics Wulandari, Benedicta Miquella Adisty; Rahardjo, Monika; Sihombing, Monang
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.v16i1.5426

Abstract

Commercially sold white bread is often enriched with cow's milk in its formulation, which is often avoided by vegetarians. Hence the need for alternative bread products that use plant-based ingredients. Alternatives to cow's milk, namely plant-based milks, have gained popularity due to their various health benefits. Milk made from nuts has been identified as a suitable alternative for individuals allergic to cow's milk or those seeking plant-based options due to lifestyle. Therefore, this study aimed to utilize nut milk in the manufacture of white bread in terms of its physicochemical characteristics. The research method consists of four steps, namely making nut milk, making white bread, physicochemical analysis, and statistical analysis. In this study, bread texture was tested with the parameters of hardness, cohesiveness, springiness, gumminess, chewiness, fracture force, adhesive force, adhesiveness and stiffness. However, after statistical analysis using ANOVA (Analysis of Variance) on these parameters, there was parameter that did not have significant differences, namely the fracture force parameter. While in the proximate analysis, all parameters (carbohydrate, protein, fat, water, and ash) had significant differences after statistical analysis using ANOVA. It can be concluded that milk made from legumes can be utilized as an alternative to cow's milk in making bread.
Pemanfaatan tepung kentang sebagai substitusi tepung terigu dalam pembuatan bolu marmer panggang: Use of potato flour as a substitute for wheat flour in making baked marble bolu Pratiwi, Ardita Epi; Ngatirah; Sunardi
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.v15i2.5442

Abstract

Efforts to reduce the use of domestic wheat flour include the use of local food ingredients such as tubers. Potatoes can be used to make potato flour, a type of flour derived from potatoes that can be used as an alternative to adding wheat flour as a raw material in making sponge cake. This research aims to determine the effect of substituting potato starch for wheat flour on the physical, chemical, and hedonic characteristics of baked marble sponge cake. This research used a completely randomized design with 1 factor, namely the substitution of potato starch for wheat flour with 6 levels (A = 100%, B = 80%, C = 60%, D = 40%, E = 20%, and F = 0%) with 3 repetitions. The results showed that higher substituting potato starch significantly affects increasing of moisture and ash, reducing of fat, protein, and carbohydrate, increasing crude fiber, decreasing brightness value (L* value), and decreasing hardness, as well as affecting the texture, color and aroma preference tests. Based on the overall organoleptic test results, it showed that all treatments were liked by the panelists, however, based on texture, the best treatment was found in the sample with 80% potato starch substitution. The marble cake with the formulation of potato starch 80% and wheat flour 20% has good physical and chemical characteristics.
Pengaruh perlakuan blanching dan proporsi terhadap kualitas penyedap rasa alami dari jamur tiram dan jamur merang: The effect of blanching treatment and proportion on the quality of natural flavorings of oyster mushrooms and straw mushrooms Azara, Rima; Budiandari, Rahmah Utami; Nurbaya, Syarifa Ramadhani; Adawiyah, Robiatul
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.v15i2.5458

Abstract

Straw mushrooms (Volvariella volvacea) and oyster mushrooms (Pleurotus ostreatus) contain natural glutamic acid which has the ability to provide a high-quality taste that is similar to the taste produced by Monosodium glutamate, making it suitable for use as a natural flavoring powder. This research uses RAK which is arranged factorially, namely the blanching method and the proportion of straw mushrooms (Volvariella volvacea) and oyster mushrooms (Pleurotus ostreatus). Based on the analysis of variance, it was found that there was an interaction between the blanching method and the proportion of straw and oyster mushrooms on physical analysis, namely yield, chemical analysis, namely water content and protein content and had no significant effect on organoleptic analysis. The best treatment results were the natural mushroom flavoring treatment with steamed blanching treatment and a mushroom proportion of 50%:50% (B1P2) which showed a yield of 3.69%, a lightness value of 74.31, a redness value of 5.74, a yellowness value of 14.30, water content 6.94%, protein content 41.36%, color organoleptic test 3.87 (like – really like), taste organoleptic test 3.20 (like) and aroma organoleptic test 3.20 (like). The aim of the research This is to determine the effect of the blanching method and the proportion of straw mushrooms (Volvariella volvacea) and oyster mushrooms (Pleurotus ostreatus) on the quality of the natural flavoring of mushrooms
Karakterisasi komponen gizi kacang gude (Cajanus cajan) berdasarkan variasi metode preparasinya: Characterization of the nutritional components of pigeon peas (Cajanus cajan) based on variations in preparation methods Irwan; Putri, Ariella Ramadhani; Utami, Sri Wira
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.v15i2.5475

Abstract

Pigeon pea (Cajanus cajan) is one type of legume that is not yet popular in Indonesia, especially in South Sulawesi. Despite its high nutritional content, pigeon pea contains an anti-nutritional compound called phytic acid, which can inhibit nutrient absorption. This study aims to determine the effect of soaking, boiling, and fermentation on the reduction of phytic acid levels and the nutritional characteristics of pigeon pea. The research was conducted in two stages: the first stage to examine the effect of treatments on the reduction of phytic acid, and the second stage to characterize the nutritional components of pigeon pea flour after the best treatment was obtained. The results showed that 48-hour fermentation resulted in the highest reduction of phytic acid levels at 72.01%, while 24-hour soaking resulted in the lowest reduction at 53.705%. Nutritional characterization in the second stage showed that fermented pigeon pea had a moisture content of 7.53%, ash content of 2.56%, protein content of 20.61%, fat content of 0.80%, and carbohydrate content of 68.51%. In conclusion, 48-hour fermentation is the best treatment to reduce phytic acid levels in pigeon pea, with a reduction of 72.01%
Aplikasi edible coating dengan ekstrak rambut jagung pada buah stroberi: Application of edible coating with corn silk extract on strawberries Putri, Zahra Widya; Nurfauziyyah, Hasya; Putri, Helen Kristina; Masto’ah, Imas; Azqia, Fadilla Al; Triastuti, Desy
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.v15i2.5510

Abstract

Edible coating on strawberries is a technology that involves applying a thin layer to the surface of strawberries to slow respiration, retain moisture, and prevent contamination. Corn silk is waste that contains active compounds such as phenols, glycosides, and saponins, which have antibacterial properties. This study aimed to determine the effect of using corn silk extract as an antibacterial agent in edible coatings on the physicochemical characteristics of strawberries during storage. The study design used was a Complete Randomized Design with factors of corn silk extract concentration (0, 0.5, 1, and 1.5%) and storage temperature (27, 4, and -18°C. The results showed that the concentration of corn silk extract in edible coating did not significantly affect the physicochemical characteristics of strawberries, but the storage temperature significantly affected the weight loss, hardness, and vitamin C content. Room temperature storage showed more quality deterioration, chilling storage had the lowest average weight loss of 25.85% and the highest TSS of 12.74 °Brix, while freezer storage had the highest values for vitamin C, Total Titratable Acidity, hardness, and color parameters.

Page 37 of 39 | Total Record : 383

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