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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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Subtitusi tepung terigu dengan tepung mocaf terhadap karakteristik kimia dan sensoris stik kopi robusta (Coffea canephora): Substitution of wheat flour with mocaf flour on chemical and sensory characteristics of robusta coffee sticks (Coffea canephora) Utami, Cahyaning Rini; Pratama, Indah Yuly Putri
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.v15i2.5661

Abstract

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Pengaruh lama fermentasi dan penambahan asam asetat terhadap karakteristik nata de soya dari limbah tahu: The effect of fermentation period and addition of acetic acid on the characteristics of nata de soya from tofu waste Nasor, Mukhammad; palupi, Hapsari Titi
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.v15i2.5759

Abstract

Liquid waste from tofu processing still contains nutritional components that can be utilized as nata de soya products using Acetobacter xylinum bacteria through simple fermentation. The processing of nata de soya is influenced by environmental conditions and the fermentation period. This study aimed to determine the effect of the fermentation period and the addition of acetic acid on the quality of nata de soya. The method used in this study was a randomized block design consisting of 2 factors, namely fermentation period (10 days; 13 days; 16 days) and acetic acid concentration (2%; 2.5%; 3%). The parameters observed included moisture content, ash content, protein content, pH, yield, thickness, and hardness. The results showed that the treatment of the fermentation period had a significant effect on moisture content, ash content, protein, pH, thickness, yield, and hardness, while the concentration of acetic acid had a significant effect on water content, ash content, pH, yield, and thickness. The treatment of fermentation period for 16 days and acetic acid concentration of 2% is the best treatment with characteristic values, namely moisture content of 88.93%, ash content of 94.77%, protein content of 2.99%, pH 3.97, yield of 18.88%, thickness of 19.90 mm, and hardness of 84.87 g/cm2.
Diversifikasi pangan beras analog berbahan dasar gatot (singkong fermentasi) dan jagung : formulasi dan kualitas fisikokimia: Food diversification of analog rice based of gathot (fermented cassava) and corn : formulation and physicochemical quality Ratnaduhita, Astari; Kholis, Muhammad Nur; Dwicahyo, Agung
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.v16i1.5778

Abstract

The number of rice imports in Indonesia is increasing every year, so efforts to diversify food are needed to achieve the Nusantara's food security by making alternative rice or analog rice. The basic ingredients chosen utilize corn commodities from Ponorogo and gathot (fermented cassava) production from DIY which is less than optimal in processing and utilization so far. This study aims to design an analog rice formulation with gathot and corn as the basic ingredients and evaluate the physicochemical quality of the analog rice. This research used gathot (fermented cassava) from Gunungkidul sub-district, Yogyakarta and corn from Siman sub-district, Ponorogo which were processed into analog rice using the experimental method. This research was designed using a Completely Randomized Design (CRD) with the treatment of variations in the concentration of gathot flour (TG) and corn flour (TJ), namely: TJ 100% (T0); TJ 75%: TG 25% (T1); TJ 50% : TG 50% (T2); TG 100% (T3). Research data were analyzed using ANOVA with a significance level of 5% for testing variables including water content, water absorption and cooking time. The results showed that variations in the combination of corn flour and gathot flour in this analog rice had a significant effect (<0.00) on the value of moisture content (0.39-3.86%); water absorption (1.08-2.51%) and cooking time (14 minutes 14 seconds to 29 minutes 30 seconds). The treatment with a combination of 75% corn flour and 25% gathot flour became the best treatment of analog rice in this study because it showed similar quality to the standard analog rice.Â
Aktivitas antioksidan produk nutrasetikal powder drink dari sari kulit bawang merah brebes (Allium cepa L. var. aggregatum): Antioxidant activity of nutraceutical powder drink products from brebes red onion peel juice (Allium cepa L. var. aggregatum) Febriani, Alik Kandhita; Purwanti, Yunika; Balfas, Rifqi Ferry; Maesarah, Ifani
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.v16i1.5801

Abstract

Red onion peel (Allium cepa L. var. aggregatum) is waste from red onion processing products whose utilization has not been maximized. It is known that red onion peel contains bioactive compounds such as flavonoids, anthocyanins and phenolic acids, which have antioxidant potential. Even onion peels have higher antioxidant activity than the bulb. The aim of this research is to make powder drink from Brebes red onion peels with a red onion peel concentration of 20% (SKB20), 40% (SKB40) and 60% (SKB60). Apart from that, this research also aims to evaluate the antioxidant activity of powder drink compared to onion peel juice. Red onion peel extraction uses a filtering process with water. This powder drink was made using the foam mate drying method. The antioxidant activity was measured using the DPPH method. In phytochemical testing, red onion peel contains flavonoids, saponins, terpenoids and polyphenols. The antioxidant activity test results for the red onion peel juice, powder drink with SKB20, SKB40, SKB60 formulas were 151,70 ± 0,10 ppm, 726,77 ± 0,22 ppm, 647,14 ± 0,25 ppm, 192,3 ± 0,25 ppm respectively. The highest IC50 value was SKB60 formula, which is an active antioxidant in the weak antioxidant category. At concentrations of 20% (SKB20) and 40% (SKB40), the IC50 showed non-active antioxidants. These results showed that red onion peel made into powder drink decreases antioxidant activity compared to the antioxidant activity of onion peel juice (151,7 ppm).
Sifat fisikokimia dan organoleptik chiffon cake gluten free berbahan tepung uwi putih (Dioscorea alata) dan tepung mocaf: Physicochemical and organoleptic properties of gluten free chiffon cake made from white yam flour (Dioscorea alata) and mocaf flour Jehandu, Maria Yuliana Permatasari; Handarini, Kejora; Hartati, Fadjar Kurnia
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.v16i1.5882

Abstract

Chiffon cake is a popular cake in the world and has the advantage of a soft, cotton-like texture. The utilization of white yam flour and mocaf flour needs to be studied to produce a texture similar to the texture of chiffon cake made from wheat flour. White yam flour and mocaf flour are local food sources that are useful in the context of efforts to substitute the use of wheat flour in Indonesia. The purpose of this study was to determine the best treatment of white yam flour (Dioscorea alata) concentration with mocaf flour on the physicochemical and organoleptic properties of gluten free chiffon cake. This study used a laboratory experimental method using a one-factor Completely Randomized Design (CRD) with 4 treatment levels, namely the ratio of the concentration of white yam flour and mocaf flour consisting of treatment P1 (100%: 0%), P2 (85%: 15%), P3 (70%: 30%), P4 (55%: 45%). This research was conducted 3 times. The test parameters carried out were physical properties, namely the rise of chiffon cake. Chemical properties consist of water content, fat content, crude fiber content and sugar content. Organoleptic properties consist of color, taste, aroma and texture. The results showed that the use of 100% white yam flour gave the best results on the physical, chemical, and organoleptic characteristics of gluten free chiffon cake. The use of mocaf flour increased sugar content and fat content while reducing physical and sensory properties. This shows that white yam flour
Pengaruh proporsi umbi bit (Beta vulgaris L.) dan buah jambu biji (Psidium guajava L.) terhadap sifat kimia dan organoleptik slice jam Gultom, Sinta Febriyanti; Handarini, Kejora; Prayudanti, Adhania Andika
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.v16i1.5916

Abstract

Slice jam is an innovative product that transforms jam into sheet form, emphasizing practicality. Beetroot is known for its high antioxidant content but is often less favored due to its earthy taste and aroma. To mask this flavor, it is combined with guava, which has a more appealing taste and aroma, as well as a higher vitamin C content compared to other fruits. The aim of this research is to determine the best combination ratio between beetroot puree and guava puree to produce slice jam with favorable chemical test and organoleptic properties. The research method is an experimental laboratory study, using a Completely Randomized Design with one factor consisting of four treatments. The treatments are different ratios of beetroot purée to guava puree: B1J1 (90% : 10%), B2J2 (70% : 30%), B3J3 (50% : 50%), and B4J4 (30% : 70%). Each treatment is repeated three times. The testing parameters include chemical tests for moisture content, fiber content, total soluble solids, and vitamin C content, as well as organoleptic tests assessing color, taste, aroma, and texture. The best research results were found in the jam slice with a proportion of beetroot and guava puree at 30%:70%. Increasing the proportion of guava puree and decreasing the beetroot puree resulted in higher levels of crude fiber, total dissolved solids, vitamin C content, taste, aroma, color, and texture, but decreased the water content.
Penurunan kafein dan asam klorogenat kopi menggunakan metode microwave-assisted extraction: studi parameter dan evaluasi sensoris: Reduction of caffeine and chlorogenic acid in coffee using microwave-assisted extraction: a study of parameters and sensory evaluation Yuniati, Yuyun; Pramitha, Asti Rizkiana; Ningtyas, Rosidah Wahyu; Saraswati, Exist; Agustini, Maria
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.v16i1.5921

Abstract

Healthier coffee is an innovative effort made in response to consumer needs that tend to reduce coffee consumption due to the side effects of caffeine and chlorogenic acid on the human body. This study aims to reduce caffeine and chlorogenic acid by implementing the Microwave-Assisted Solvent Extraction (MASE) method using water as a solvent. In the process of reducing caffeine and chlorogenic acid in coffee, optimization was carried out on the microwave power parameters (300 W and 600 W), the mass ratio of the sample to the solvent (0.100; 0.125; 0.150 g/mL), and the extraction time (2, 4, 6, 8, 10, and 12 minutes). The results showed that the microwave power parameters of 600 W, the mass-solvent ratio of 0.125 and 0.15, and the extraction time of 12 minutes significantly affected the increase in the percentage of caffeine and chlorogenic acid recovery. Coffee products before and after treatment were tested hedonically to obtain assessments from 35 untrained panelists. Through the Kruskal-Wallis and Man Whitney U statistical tests, there was no difference in the aspects of bitterness, acidity, and sweetness. This method can be an option for the coffee industry in producing low-caffeine coffee with high added value and good consumer acceptance.
Pengaruh proporsi sari kulit manggis (Garcinia mangostana L.) dan gula terhadap sifat kimia dan organoleptik minuman isotonik air kelapa : Effect of proportions of mangosteen peel juice (Garcinia mangostana L.) and sugar on the chemical and organoleptic properties of isotonic coconut water drinks Tirtawan, Titus; Handarini, Kejora; Sucahyo, Bambang Sigit
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.v16i1.5922

Abstract

Isotonic drinks made from coconut water are products that are widely liked, but there are not many flavor variants, so it is necessary to look for alternative ingredients to add flavor variations, so we need mangosteen rind juice as one of the ingredients that can be used as a flavor enhancer. This research aims to determine the effect and best proportion of mangosteen peel juice on the chemical and organoleptic properties of coconut water. This research method is laboratory experimental which uses an experimental design: Completely Randomized Design (CRD) 1 Factor which consists of 4 levels, namely Sugar concentration: Mangosteen Peel P1 = 20% : 15%, P2 = 15% : 20%. P3 = 10%:25%, P4: = 5% : 30%, and this research was carried out in 3 repetitions. The parameters tested are chemical properties: pH test, Total Sugar test, Sodium test, and Potassium test as well as organoleptic properties consisting of: taste, aroma, color. The research results show that the use of 30% mangosteen peel extract has chemical characteristics. Meanwhile, the best in terms of physical characteristics and organoleptics is the use of 20% mangosteen peel juice. The use of mangosteen peel juice increases potassium and sodium levels and also increases the chemical properties. This shows that mangosteen peel juice has great potential as an additional ingredient in isotonic drinks.
Sifat fisik dan kimia mayones dari virgin coconut oil dan air kelapa: Physical and chemical properties of mayonnaise from virgin coconut oil dan coconut water Wiyani, Lastri; Rasyid, Rismawati; Nurjannah, N; Aladin, Andi; Nirma; Nurhalifa
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.v16i1.5993

Abstract

Mayonnaise is a form of emulsion that is widely used in food products, for example salads, meatballs, sausages, etc. Mayonnaise can be made by mixing vegetable oil and water with the addition of other components such as egg yolks, sugar, salt, mustard, lime and pepper. The addition of these ingredients will affect the characteristics of the mayonnaise produced. This research aims to determine the best concentration of sugar and mustard in mayonnaise from Virgin Coconut Oil and coconut water in terms of their physical and chemical propeties. Mayonnaise is made by mixing VCO and coconut water, xanthan gum, salt, lime, sugar and mustard. All ingredients were mixed using an ultra turrax tool at a speed of 15000 rpm for 4 minutes to form an emulsion. Variations were made regarding the addition of sugar (0%, 1%, 2%, 3%) and the addition of mustard (0.5%, 1%, 1.5%, 2% and 2.5%). The mayonnaise formed was analyzed for physical and chemical properties. The resulting mayonnaise is stable. The addition of sugar and mustard to mayonnaise will increase viscosity and pH but has no effect on stability and water content. Mayonnaise made with the addition of 3% sugar and 0.5% mustard has a carbohydrate content of 2.51%, a total plate count of 1.8×102 colonies/g in accordance with Indonesian National Standard (SNI) 01-4473-1998. However, the protein content (0.17%) and fat (43.19%) are lower than SNI, while the water content (53.34%) in mayonnaise is higher than SNI.
Pengaruh suhu pengeringan dan fortifikasi sari belimbing wuluh (Averrhoa bilimbi) terhadap karakteristik fruit leather buah carica (Pubescens lenne): The effect of drying temperature and fortification of bilimbi juice (Averrhoa bilimbi) on the characteristic of carica fruit leather (Pubescens lenne) Cahyaning Rini Utami; Fitriani, Alisatul
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.v16i1.6035

Abstract

Fruit leather is a processed fruit product in the form of thin, slightly plastic sheets produced from fruit puree or juice through a drying process. The fortification of bilimbi juice (Averrhoa bilimbi) in this fruit leather functions as an acidity regulator to replace citric acid. It is necessary to pay attention to the drying temperature for fruit leather products so that the nutrition of the fruit raw materials used to make fruit leather does not change much. This research aims to determine the effect of drying temperature and fortification of bilimbi juice on the characteristics of carica fruit leather (Pubescens lenne). This research method uses a Randomized Block Design consisting of two factors, namely differences in drying temperature and fortification of bilimbi. The first factor is the difference in drying temperature, namely S1: 50 ̊ C, S2: 60 ̊ C, and S3: 70 ̊ C. The second factor is fortification of bilimbi content of F1:10% bilimbi juice and F2: 12% bilimbi juice. The results of the calculation for the best treatment effectiveness index were found in S2F2 (temperature of 60°C + 12% bilimbi fortification or 30 ml). The physicochemical parameters of best treatment (S2F2) included antioxidant activity of 25.43%, tensile strength of 9.67 N, elasticity of 8.2%, water content of 0.46%, and ash content of 25.28%. The organoleptic parameters of best treatment were color at 3.48 (moderate), taste at 3.24 (moderate), and texture at 3.36 (moderate). Different drying temperatures (50, 60 and 70oC) with the fortification of bilimbi juice in Carica fruit leather has a significant effect on the parameters of antioxidant activity, tensile strength, elasticity, water content, ash content, and organoleptic tests which include color, taste, and texture.

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