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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 399 Documents
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Pengaruh subtitusi tepung buah pepaya pada produk crackers dari tepung mocaf dan susu sapi segar Salsabella, Amanda Khairani; Purwani, Eni; Sofyan, Aan
TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Vol 17 No 1 (2026)
Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/4m5eqs40

Abstract

Crackers are snack foods with potential as functional foods using local ingredients. Modified Cassava Flour (MOCAF) is a gluten-free carbohydrate source but low in protein and minerals. Fresh cow’s milk provides calcium and protein, while papaya flour substitution is expected to enhance mineral, protein, and reducing sugar content. This study aimed to analyze the effect of papaya flour substitution on calcium, magnesium, protein, and reducing sugar content in crackers made from MOCAF and fresh cow’s milk. This experimental study used a completely randomized design with papaya flour substitution levels of 0%, 20%, 30%, and 40%. Calcium and magnesium were analyzed using ICP-OES, protein using the Kjeldahl method, and reducing sugars using the Luff–Schoorl method. Data were analyzed using one-way ANOVA followed by Duncan’s multiple range test to determine differences among treatments. Papaya flour substitution significantly affected calcium, protein, and reducing sugar content (p<0.05), with the highest increase at 40% substitution. Magnesium also increased, but no significant difference was observed between 30% and 40%. Fresh cow’s milk contributed to higher calcium and protein, while papaya flour enhanced magnesium and reducing sugar content. Substituting papaya flour in MOCAF crackers with fresh cow’s milk increas
Karakteristik kimia dan organoleptik set yoghurt buah campolay (Pouteria campechiana) dengan Variasi Lama Inkubasi Wijaya, Karina
TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Vol 17 No 1 (2026)
Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/285gpj37

Abstract

Campolay fruit yoghurt set is a fermented milk drink that is beneficial for the body because it contains various nutrients. This research aims to determine the effect of variations in incubation time on the chemical and organoleptic characteristics of Campolay fruit yoghurt sets and to determine the best incubation time for yoghurt sets that meet SNI. This research used a Completely Randomized Design (CRD) with 4 treatment levels and 3 repetitions, namely P1 (incubation time for 5 hours), P2 (incubation time for 6 hours), P3 (incubation time for 7 hours), P4 (incubation time for 8 hours). The results showed that variations in incubation time had a significant effect on the water, fat, vitamin C, protein and lactic acid content but had no significant effect on the ash content and organoleptic values of the attributes of taste, aroma, color, appearance and the overall set of Campolay fruit yoghurt. The treatment for varying the incubation length of the best Campolay fruit yoghurt set is the P4 treatment (incubation time 8 hours) which produces a yoghurt set with chemical characteristics in the form of water content of 69.16%, ash content of 0.96%, fat of 2.18%, vitamin C 42, 16 mg/100gr, protein 3.21%, lactic acid 0.47% and organoleptic attributes color 2.20 (like), Aroma 2.68 (rather like), taste 2.52 (like), appearance 2.44 ( like), overall 2.46 (somewhat like).  
Karakteristik tekstur dan sensori roti sourdough dengan penambahan dangke (keju enrekang) Rahardjo, Monika; Sihombing, Monang; Sipayung, Marta Amelyia; Carouline, Bintang
TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Vol 17 No 1 (2026)
Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/vybbh586

Abstract

Sourdough bread is increasingly recognized not only for its nutritional benefits but also for its potential to incorporate local ingredients that improve sensory and functional qualities. Dangke (Enrekang cheese), a traditional Indonesian dairy product, contains protein and lipid components that may influence the texture and flavor profile of sourdough bread.This study aimed to evaluate the effect of Dangke incorporation on the physical and sensory characteristics of sourdough bread, with a focus on identifying the optimal concentration that enhances bread quality. Texture analysis was performed using a texture analyzer to measure hardness, cohesiveness, springiness, gumminess, chewiness, fracture force, adhesiveness, adhesive force, and stiffness. Statistical analysis was conducted using ANOVA and Duncan’s test. Sensory evaluation was carried out by trained panelists to assess visual, taste, aroma, texture, and overall acceptance. Significant differences were observed in hardness, fracture force, and stiffness, while other parameters showed no statistical differences. Moderate incorporation of Dangke (10–20%) reduced hardness and stiffness, producing softer crumb structures. However, at higher concentrations (30%), hardness and stiffness increased, likely due to competition for water absorption and disruption of gluten networks. Sensory results showed improved flavor, aroma, and overall acceptance with increasing Dangke levels, with the highest scores obtained at 20–30%. Incorporating Dangke at optimal levels (20–30%) significantly improves the sensory quality of sourdough bread while maintaining desirable texture. These findings highlight the potential of Dangke as a functional ingredient for pro
Pengaruh substitusi tepung tempe edamame (Glycine max (L.) Merrill) terhadap tekstur dan warna crackers 'Izzah, Difaa' Millati; Sofyan, Aan
TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Vol 17 No 1 (2026)
Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/8zfxch26

Abstract

ABSTRAK Indonesia memiliki potensi produksi edamame yang tinggi sehingga perlu dikembangkan menjadi produk pangan bernilai tambah, salah satunya melalui pemanfaatan tepung tempe edamame sebagai substitusi tepung terigu pada crackers. Tepung tempe edamame mengandung protein dan serat yang cukup tinggi, sehingga berpotensi meningkatkan nilai gizi produk tanpa menurunkan karakteristik fisiknya. Selain itu, penggunaan tepung tempe edamame dapat menjadi alternatif diversifikasi pangan berbasis kacang-kacangan yang memiliki umur simpan panjang dan mudah diaplikasikan dalam berbagai formulasi produk. Penelitian ini bertujuan untuk mengetahui pengaruh substitusi tepung tempe edamame (0%, 5%, dan 15%) terhadap tekstur dan warna crackers. Penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan tiga perlakuan termasuk salah satunya kontrol dan masing-masing dua ulangan. Crackers dibuat mengikuti formulasi standar, kemudian dianalisis teksturnya menggunakan Texture Analyzer AMETEK TA1 untuk memperoleh nilai hardness, fracture, crispiness, dan crunchiness. Warna dianalisis menggunakan Colorimeter CR-400 dengan parameter L*, a*, dan b*. Data diuji menggunakan ANOVA One Way. Hasil penelitian menunjukkan bahwa substitusi tepung tempe edamame berpengaruh nyata terhadap parameter crunchiness (p<0,05), namun tidak berpengaruh terhadap hardness, fracture, crispiness, L*, a*, dan b* (p>0,05). Crunchiness menurun seiring peningkatan substitusi tepung tempe edamame, sedangkan tekstur lainnya cenderung stabil. Parameter warna juga tidak menunjukkan perbedaan nyata antar perlakuan sehingga penambahan tepung tempe belum mampu memengaruhi nilai L*, a*, dan b* produk.
Prediksi masa simpan emulsi minyak kelapa murni -sari jeruk berdasarkan perubahan bilangan peroksida menggunakan metode pengujian umur simpan yang dipercepat Sabara, Zakir; Wiyani, Lastri; Gusnawati, G; Aladin, Andi; Mansyu, Vita Febrianti; Azzahrah, Chusnul
TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Vol 17 No 1 (2026)
Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/gnfgw390

Abstract

Virgin Coconut Oil–Orange Juice Emulsion (EVCO-SJ) is formulated by mixing Virgin Coconut Oil with Orange Juice and other additives.  EVCO-SJ was developed as an alternative form of VCO consumption to reduce the oily sensation in the mouth when consuming VCO directly. Determining the product's shelf life is a crucial aspect because it is closely related to determining the expiration date of food products.  This study aims to predict the shelf life of EVCO-SJ based on changes in peroxide value using the Accelerated Shelf-Life Testing (ASLT) method. EVCO-SJ is made by mixing VCO and orange juice (8:2) using gum arabic (0.75%) as emulsifier and homogenized using a Tokebi device at 23,000 rpm for 2 minutes. EVCO-SJ is stored at three temperature variations, namely 30 °C, 45 °C, and 55 °C, with storage time intervals of 0, 7, 14, 21, 28, and 35 days. The observed quality parameter is the peroxide value as an early indicator of lipid oxidation.    Data on changes in peroxide value are analyzed using the Arrhenius model in the ASLT method to predict shelf life. The results showed that increasing storage temperature accelerated the rate of lipid oxidation in EVCO-SJ, as indicated by an increase in the peroxide value during storage. Predicted shelf life of EVCO-SJ based on the ASLT method indicated that the shelf life at 30°C, 45°C, and 55°C was 146.34 days, 83.46 days, and 59.06 days, respectively. These results provide scientific information regarding the oxidative stability of EVCO-SJ and can serve as a basis for determining shelf life and developing VCO-based emulsion products with measurable quality and shelf life  
Karakteristik fisikokimia, total mikroba, dan sifat sensori serbuk limau kasturi (Citrus microcarpa) pada berbagai tingkat kematangan buah menggunakan mini spray dryer Mubarak, Maulana; Alias, Mohd Suhaimi; Nusa, Mhd Iqbal
TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Vol 17 No 1 (2026)
Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/wtvmys08

Abstract

Penelitian ini bertujuan untuk mengkaji pengaruh tingkat kematangan buah limau kasturi (Citrus microcarpa) terhadap karakteristik fisikokimia, aktivitas bioaktif, dan sifat sensori serbuk yang dihasilkan melalui proses pengeringan sembur menggunakan mini spray dryer tipe Büchi B-290. Buah limau kasturi dipanen pada tiga tingkat kematangan yaitu hijau, separa masak, dan masak. Parameter yang dianalisis meliputi kadar air, aktivitas air, warna (L* dan a*), total fenolik (TPC), total flavonoid (TFC), serta aktivitas antioksidan menggunakan metode DPPH dan ABTS. Hasil penelitian menunjukkan bahwa tingkat kematangan berpengaruh nyata terhadap karakteristik warna dan aktivitas antioksidan serbuk yang dihasilkan. Serbuk dari buah muda memiliki aktivitas antioksidan tertinggi dengan nilai IC₅₀ DPPH sebesar 5.01 mg/mL dan kandungan TFC sebesar 0.351 mg/mL, sedangkan buah masak menghasilkan warna lebih cerah (L* = 88.69) dengan kandungan TPC tertinggi (0.412 mg/mL). Aktivitas antioksidan menurun seiring meningkatnya tingkat kematangan, yang disebabkan oleh degradasi senyawa fenolik dan flavonoid selama proses pematangan dan pengeringan. Hasil ini menunjukkan bahwa tingkat kematangan buah menentukan keseimbangan antara aktivitas fungsional dan penampilan sensori serbuk. Buah muda lebih sesuai untuk produk fungsional kaya antioksidan, sedangkan buah matang lebih tepat untuk aplikasi minuman serbuk instan dengan warna yang lebih menarik.
Pengaruh perbedaan kombinasi formulasi minuman fungsional tinggi serat terhadap sifat fisikokima dan sensori Fandewa, Muhammad Arkan; Siregar, Muhammad Said; Kasim, Norzaleha; Shamsulkamal, Maisarah
TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Vol 17 No 1 (2026)
Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/yp6aze30

Abstract

Fiber drinks are specially formulated to help increase daily fiber intake. High-fiber drinks have the potential to become functional beverages with high fiber content and better acceptance, in order to understand their physicochemical characteristics, viscosity, pH, total dissolved solids, total dietary fiber, and sensory evaluation. This study has 3 different formulations that are intended to be tested. Formulation 1 contains a combination of several types of fruit and vegetable purees along with some hydrocolloids in the following proportions: Dragon Fruit Puree 18%, Pineapple Puree 23.4%, Roselle Puree 4.6%, Beetroot Puree 8%, Inulin 0.3%, Arabic Gum 0.2%, and FOS 0.5%. Formulation 2 contains a combination of: Dragon Fruit Puree 20%, Pineapple Puree 15%, Roselle Puree 4%, Beetroot Puree 4%, Inulin 0.5%, Arabic Gum 0.5%, and FOS 0.1%. Formulation 3 contains a combination of: Dragon Fruit Puree 15%, Pineapple Puree 11%, Roselle Puree 4%, Beetroot Puree 2%, Inulin 0.5%, Arabic Gum 0.5%, FOS 0.5%, Polydextrose 1.0%, and Resistant Dextrin 0.5%. This study aims to determine the effect of different combinations of high-fiber functional drink formulations on physicochemical and sensory properties. The results showed that the differences in formulation combinations had a significant effect on pH, with formulation 3 having the highest pH (4.68). Analysis of total dissolved solids showed that formulation 1 had the highest value (7.70). Total dietary fiber analysis indicated that formulation 3 had the highest value (5.20), while the highest viscosity was recorded in formulation 1 with a value of (3.45). Sensory analysis results showed a higher preference for formulation 2. The study concluded that formulation 2 is the best formulation, as it is able to achieve an optimal balance between physicochemical characteristics and sensory quality. This study provides an important contribution to the development of high-fiber functional beverage products that not only offer many benefits, but also liked by consumers.
Evaluasi pengaruh substitusi tepung pisang kepok (musa × Paradisiaca l.) terhadap sifat organoleptik, preferensi konsumen, serta kandungan protein dan kadar air pada produk olahan shiroi koibito Darajat, Salanza Alfarest; Suryatna, Bambang Sugeng
TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Vol 17 No 1 (2026)
Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/s2csvs60

Abstract

Shiroi Koibito is a wheat flour-based cookie product that has a crispy texture but is low in fiber and local food ingredients. One alternative substitute ingredient that can increase nutritional value and utilize local commodities is plantain flour (Musa × paradisiaca L.). This study aims to evaluate the effect of plantain flour substitution on the organoleptic quality, consumer preference, and protein and moisture content of Shiroi Koibito products. The study used an experimental design with four treatments: F1 (100% wheat flour), F2 (75% wheat flour:25% banana), F3 (50%:50%), and F4 (25%:75%). Organoleptic tests include color, aroma, taste, texture, and overall assessment. Chemical tests include protein content and moisture content. Chemical tests included protein and moisture content. The results showed that treatment F3 (50:50) had the highest organoleptic score (8.19), producing a golden brown color, natural sweet aroma, and crispy texture. The protein content tended to decrease with increasing substitution of kepok banana flour, while the moisture content increased at high substitution (75%). The study concluded that 50% substitution of kepok banana flour produced the best sensory characteristics without significantly reducing chemical quality and had the potential to become an innovation in the use of local ingredients in the bakery industry
Analisis refomulasi serbuk kopi fungsional tinggi serat berbasis inulin dan maltodekstrin rintang terhadap stabilitas fisikokimia Agustine, Nanda; Suarti, Budi; Alias, Suhaimi
TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Vol 17 No 1 (2026)
Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/6mcjyw71

Abstract

The reformulation of high-fiber functional coffee powder using inulin and resistant maltodextrin represents an effort to enhance product functionality while maintaining physicochemical stability. This study aimed to analyze the effect of inulin and resistant maltodextrin incorporation on the physicochemical stability of functional coffee powder. A Completely Randomized Design (CRD) was applied with five treatments: control (without fiber), resistant maltodextrin at 12.4% and 20%, and inulin at 12.4% and 20%, each with three replications. The parameters evaluated included pH, °Brix, moisture content, water activity (aw), color, viscosity, solubility, and particle size. The results showed that fiber addition significantly affected °Brix (12.0–12.9), moisture content (8.32–10.05%), water activity (0.50–0.55), viscosity (118.2–127.5 cP), color, and particle size (1430–1630 µm), while no significant effect was observed on pH (6.50–6.63) (p>0.05). Overall, the reformulation with resistant maltodextrin at 12.4% demonstrated the most stable physicochemical characteristics. These findings indicate that inulin and resistant maltodextrin can be effectively utilized to develop high-fiber functional coffee powder with acceptable physicochemical stability.

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