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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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Pendugaan umur simpan kerupuk ale-ale (meretrix meretrix) dengan perbedaan bahan pengemas menggunakan metode accelerated shelf life test (ASLT) model arrhenius: Estimating the shelf-life of ale-ale (meretrix meretrix) crackers with different packaging materials using the accelerated shelf-life test (ASLT) method arrhenius model Zulfahmi, A Nova; Arianti, Ira; Hastuti, Ningrum Dwi
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.v16i1.6054

Abstract

Ale-ale crackers are processed seafood products made from ale-ale shellfish (Meretrix meretrix), which have high nutritional value and economic potential as a value-added snack. However, this product is susceptible to quality degradation due to environmental factors during storage, especially exposure to oxygen and humidity, which can accelerate the degradation process. This study aims to analyze the effect of packaging type on the shelf life of ale-ale crackers using the Accelerated Shelf Life Test (ASLT) method with the Arrhenius model. The research method involves packaging ale-ale crackers in three types of materials, namely polyethene, polypropylene, and aluminium foil, which are stored at controlled temperatures (25°C, 35°C, and 45°C). Observations were carried out periodically for 35 days with test parameters for water content, free fatty acids, and organoleptic tests (texture, aroma and taste). Organoleptic data on texture parameters were analyzed using linear regression models and the Arrhenius equation to predict product shelf life. The research results showed that aluminium foil was the best packaging for maintaining the quality of ale-ale crackers, with increased water content and lower free fatty acids compared to polyethene and polypropylene. Aluminium foil can extend its shelf life up to 63 days at 25°C, while polyethene has the shortest shelf life, only 16 days at the same temperature. The conclusion of this research confirms that the use of packaging materials has a significant effect on the shelf life of ale-ale crackers. Aluminium foil is recommended as the best packaging material to maintain product quality during storage and distribution.
Mikroenkapsulasi ekstrak keratin (protein hewani) bulu ayam broiler (gallus domesticus) sebagai bahan fortifikasi pada susu bubuk: Microencapsulation of keratin extract (animal protein) from broiler chicken feathers (gallus domesticus) as a fortification material for powdered milk Khuddin, Mukhammad Sholeh; Karimah, Rizka Ajeng; Ummah, Nadifa Zurotul; Maghfiroh, Khoirin
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.v16i1.6060

Abstract

In Indonesia, the use of chicken feather waste is currently limited to animal feed, even though chicken feathers contain rich nutritional value, such as keratin. With the application of appropriate technology, chicken feathers have the potential as a functional food ingredient. Currently, in Indonesia, keratin from chicken feathers is usually used in cosmetic products. This research aims to change the status of chicken feathers from waste or animal feed to food additives. Through experimental methods with Ft-ir, SEM, Psa testing and also food safety testing with XRF. keratin is an amino acid. And in the wave number range 2000-3600 cm-1, which is an alcohol peptide bond (O-H). Also found in the wave number range 1480-1575 cm-1 which is the amide II peptide bond (NH bending), and in the wave number range 1229-1301 cm-1 which is the amide III peptide bond (CN Stretching). This indicates that samples A and B both identified the presence of amino acids including cysteine, arginine, lysine, serine and threoni. Thus, the results of this study provide an in-depth understanding of the characteristics of keratin in the context of broiler chicken feathers and the potential and optimization of fortification deficiencies in powdered milk.
Pengaruh subtitusi tepung pisang raja sereh (Musa paradisiaca L) dan tepung terigu terhadap karakteristik fisikokimia dan organoleptik cookies: The effect of reduced raja sereh banana flour substitution (Musa Paradisiaca L) and wheat flour on the physicochemical and organoleptic characteristics of cookies utomo, Deny; Maulana, Irfan; Titi Palupi, Hapsari
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.v16i1.6087

Abstract

Cookies is one of the popular bakery products in all circles, made from flour but does not require unleavened products through the process of printing and roasting and prioritizing the crispness of its texture with a moisture content that must be less than 5%. Cookies are generally made from wheat flour, flour produced from wheat, dependent on imported wheat needs to be given special attention in efforts to improve alternative food development as a substitution or substitute for flour so as not to always rely on imported flour and be able to utilize local resources. One of the food ingredients that can be used as a substitute for flour is banana flour in making cookies, because the production of bananas is very abundant in Indonesia, but it is still limited in processing. The method used in the research of banana flour and flour cookies is a random design group (shelf) with 5 treatment substitutions and 3 repetitions, so as to get 15 experiments. With the treatment of the ratio of banana flour and flour. Analysis conducted includes physicochemical analysis which includes broken power, water content, ash content, protein content and organoleptic including taste, aroma, color and texture. Statistical analysis was carried out with Analysis of Variance (ANOVA) and Tukey test at a significant level of 95% using Minitab software. The results of the physical research of banana flour cookies and flour produced include broken power analysis ranging from 11.84 - 13.07 N, moisture content 3.11 - 4.14%, ash content 1.18 - 1.77%, levels Protein 10.80% - 12.31%, and organoleptic test of 4.00 - 4.72, aroma 3.24 - 4.12, color 3.32 - 4.20 and texture 3.24 - 4.44. The best research results are found in the treatment of P5 (70% banana flour: 30% flour) with the results of the Physical Test of Texture Analysis (Broken Power) 13.07 N, 3.11% moisture content, ash content 1.77%, protein content 12 , 31%, and organoleptic test of 4.00 (like), aroma 4.12 (like), color 4.20 (like) and texture 4.44 (like).

Page 39 of 39 | Total Record : 383

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