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Jurnal Teknologi Hasil Pertanian
Published by Universitas Sebelas Maret
ISSN : 19790309     EISSN : 26147920     DOI : -
Core Subject : Agriculture,
Agriculture, Biological Sciences & Forestry
Jurnal “Teknologi Hasil Pertanian”, publishes original articles, review articles, and short communications on the fundamentals, applications and management of Agricultural Product Technology areas. The journal's aim is to offer scientist, researchers and other related professionals the opportunity to share their finding and disseminate knowledge in all the related topics of biotechnology, quality management, and technologies associated with production or product development.
Arjuna Subject : -
Articles 3 Documents
 1 
Search results for , issue "Vol 18, No 1 (2025): Februari" : 3 Documents clear
Karakteristik Kerupuk Bawang dari Tepung Ampas Kacang Kedelai dan Tepung Kacang Hijau Rahmayuni Rahmayuni; Rahyeni Milia Sundari; Raswen Efendi
Jurnal Teknologi Hasil Pertanian Vol 18, No 1 (2025): Februari
Publisher : Universitas Sebelas Maret (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/jthp.v18i1.68950

Abstract

Onion crackers are made from tapioca and garlic in addition to wheat flour. Onion crackers have a low nutritional content, so it is necessary to substitute other ingredients to improve the chemical and physical quality of crackers. This study aims to obtain the best ratio between soybean dregs flour and mung bean flour based on the physical, chemical, and sensory properties of onion crackers. The research was conducted experimentally using a completely randomized design (CRD) with five treatments and four replications. The treatments in this study were the ratio of soybean dregs flour and mung bean flour, namely 100:0, 75:25, 50:50, 25:75, and 0:100. Data were statistically analyzed using analysis of variance (ANOVA), followed by Duncan’s multiple range test (DMRT) at 5% level. Parameters observed included moisture content, ash content, protein content, linear expansion, and sensory evaluation. Results of the analysis of variance showed that the substitution of soybean dregs flour and mung bean flour had a significant effect on all parameters. The results showed that the selected treatment was AK2 (ratio of 75% soybean dregs flour and 25% mung bean flour) with a moisture content of 6.43%, an ash content of 4.33%, a protein content of 6.68%, and a linear expansion of 119.50%. Descriptive sensory evaluation of AK2 crackers by panelists obtained a yellowish white color, a slight bean aroma, a soybean taste, crispy, and overall assessment hedonically was favored by panelists.
Sensory Properties of Gluten-Free Biscuits Formulated with Cassava-Jicama Combined Flour and Various Fats Lucia Crysanthy Soedirga; Richirose Richirose
Jurnal Teknologi Hasil Pertanian Vol 18, No 1 (2025): Februari
Publisher : Universitas Sebelas Maret (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/jthp.v18i1.79118

Abstract

Biscuits, a popular bakery item, usually contain wheat flour as a main ingredient, making them unavailable for gluten-sensitive consumers. This research aims to determine the effect of different formulations on the sensory characteristics of gluten-free biscuits. The research followed a randomized block design. The factor in this study was biscuit formulations (100:0, 90:10, 80:20, 70:30, 60:40,50:50). Determination of preferred formulation was done using the De Garmo method. The selected formulation was a gluten-free biscuit made with 90:10 cassava and jicama flour with shortening, namely F4. Panelists perceived F4 had no foreign aroma (2.20±1.18), no foreign taste (2.37±1.14), and no bitter aftertaste (2.57±1.17). The biscuit also does not have a hard texture (2.31±1.02) with a slightly not brown color (3.29±1.36). From the hedonic results, the panelists were slightly like the acceptance of foreign aroma (5.29±1.13), foreign taste (5.00±0.94), foreign aftertaste (5.00±1.19), color (5.20±1.28), and overall acceptance (5.06±1.11). Meanwhile, the panelist was neutral to accepting the biscuit’s hardness (4.71±1.93). Moreover, the result of the present study also aligned with the previous research, which conducted the objective measurement of the biscuits.
Effect Sourdough from Snake Fruit (Salacca zalacca) on Microbiota and Texture of Rice Flour Bread Nia Agustina; Rini Yanti; Dian Anggraini Suroto
Jurnal Teknologi Hasil Pertanian Vol 18, No 1 (2025): Februari
Publisher : Universitas Sebelas Maret (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/jthp.v18i1.69234

Abstract

The use of fruit in the manufacture of sourdough provides nutrients and substrates that can improve the microbiota in sourdough and affect the characteristics of sourdough bread. The study aimed to determine the differences in the characteristics of the snake fruit sourdough microbiota on the effect of the texture of rice flour white bread. The snake fruit is peeled and cut to be fermented for several days, then the water from the snake fruit fermentation is mixed with flour to be fermented into the sourdough. Furthermore, it is applied to make plain bread with rice flour as a leavening agent. The results showed that the snake fruit starter had a LAB of 8.77 Log CFU/g and yeast 7.72 Log CFU/g with a pH of 3.62. Snake fruit sourdough (SDS) has a shorter fermentation time of 3 days to reach ripe sourdough and a pH of 3.25. The amount of Lactic acid bacteria (LAB) and yeast snake fruit sourdough (SDS) was higher than control sourdough (SDF) as follows BAL SDS 9.19 log cfu/g and Yeast SDS 9.42 log cfu/g while LAB SDF 9.03 Log CFU/g and Yeast SDF 9.07 Log CFU/g. The specific volume of SDS is similar to that of commercial SDF and baker's yeast. SDS has a small pore size of 16.29 mm2 so the cells found are higher, namely 6.31 cells/cm2. The use of snake fruit sourdough produced bread with higher hardness, gumminess, and chewiness, but the springiness, cohesivity, and resilience were similar to those of control sourdough bread and commercial yeast bread. In this study, the use of SDS was faster in fermentation time on day 3 SDS had reached its optimal level compared to SDF.

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