cover
Article Per Year (5 Year)
All
Home Page
OAI Link
Editorial Team
Contact
Reviewer
Google Scholar
Contact Name
Muhammad Zukhrufuz Zaman
Contact Email
m_zukhruf@staff.uns.ac.id
Phone
-
Journal Mail Official
jurnalthp_uns@yahoo.com
Editorial Address
-
Location
Kota surakarta,
Jawa tengah
INDONESIA
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 191 Documents
 16   17   18   19   20 
Physicochemical Characteristics of Dry Noodles Substitution with Barracuda Fish (Sphyraena jello) and Flour Adela Melati Thohiroh Ajima; Isnaini Rahmadi; Wildan Suhartini
Jurnal Teknologi Hasil Pertanian Vol 17, No 2 (2024): Agustus
Publisher : Universitas Sebelas Maret (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/jthp.v17i2.77544

Abstract

Protein consumption in Indonesia is relatively low. A person has a risk of health problems if they consume less protein. The protein content of barracuda fish meat is 20.45%, making it suitable to be the main ingredient of dry noodle products. The noodle's chewy texture, delicious taste, and affordable price make noodles a popular alternative to rice in Indonesia. In addition, the potential for barracuda fish in Indonesia in 2021 is 37.794,63 tons and in Lampung Province is 199,65 tons. The purpose of this study is to determine the effect of fortification levels of barracuda fish on yield, swellability, and chemical composition of dry noodles. Dry noodles formulation with the ratio of barracuda fish: wheat flour of 0:100, 10:90; 12,5: 87,5; 15:85; and 17,5:82,5. The analysis of dry noodles includes yield test, swellability, water content, fat, protein, ash, acid insoluble ash, and carbohydrates. The treatments were repeated two periods as replications. The result of this study showed that barracuda fish meat substitution has significant influences on yield, water content, fat content, protein content, ash content, acid insoluble ash content, and carbohydrate content of dry noodles. The best results were obtained at the composition level of barracuda fish and wheat flour of 15:85 with yield characteristics of 64,90%, swelling power of 104,17%, moisture content of 12,46%, fat content of 1,46%; protein content of 13,80%; ash content of 2,04%; acid insoluble ash content of 0.01%; carbohydrate content of 70,22%.
Application of Edible Coating Based on Jackfruit Seed Flour and Alginate on The Quality of Tomato Fruits Alif Eva Mili Ani; Ahmad Zaki Mubarok; Erni Sofia Murtini
Jurnal Teknologi Hasil Pertanian Vol 17, No 1 (2024): Februari
Publisher : Universitas Sebelas Maret (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/jthp.v17i1.72260

Abstract

Enhancing post-harvest handling is crucial to boost productivity, preserve product quality, and enhance the competitiveness of food commodities. One effective approach to maintain product quality is by using edible coating, and in this case, alginate-based edible coating has been employed. The alginate-based edible coating exhibits a deficiency in terms of its inadequate mechanical properties. The addition of starch could improve the mechanical properties of alginate-based edible coating. Jackfruit seed starch has the potential to valorize as a cost-effective source of starch. Jackfruit seed flour has unique starch characteristics related to acid resistance, thermal properties, and mechanical properties when compared with starch from other sources. This study aims to optimize the concentration of alginate and jackfruit seed flour in the preparation of tomato edible coating using Response Surface Methodology (RSM). The effect of alginate concentration (1-2% b/v) and jackfruit seed flour concentration (1-2% b/v) on mass loss (%) and color difference (ΔE) were investigated. The optimum condition was obtained at an alginate concentration of 1.5% b/v and jackfruit seed flour concentration of 1.0% b/v with the resulting tomato quality value of mass loss of 5.43% and color difference (ΔE) of 0.70.
Characteristics of Onion Crackers from Soybean Dregs Flour and Mung Bean Flour 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.
Utilization of Basil Leaf Extract (Ocimum basilicum L.) as an Alternative to Lowering Formalin Levels in White Tofu Fadjar Kurnia Hartati; Trivena Trivena
Jurnal Teknologi Hasil Pertanian Vol 17, No 1 (2024): Februari
Publisher : Universitas Sebelas Maret (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/jthp.v17i1.67017

Abstract

Tofu is one of the foods that are very liked by the people of Indonesia. However, because it is easily damaged, there are still many tofu manufacturers who use formalin with the aim of extending the shelf life of products and avoiding losses. Based on this, the purpose of this study was to test the effectiveness of basil leaf extract solution with different concentration variations and soaking duration in reducing formalin content in white tofu, as well as observing changes in white tofu protein levels before and after treatment. In addition, the study will also conduct sensory tests of color, suppleness and aroma. This research method applies a factorial Complete Randomized Design (RAL) involving two main factors. The first factor is the concentration of basil extract solution (K), which has three levels (K1:10%, K2:20%, and K3:30%). The second factor is the duration of immersion (L), which also has three levels (L1: 30 minutes, L2: 60 minutes, and L3: 90 minutes). Each variation of the treatment was repeated three times, and tests were carried out on formalin content, protein levels, and sensory tests covering aspects such as color, texture, and aroma. The findings of this study indicate that the ability of the basil leaf extract solution to the highest decrease in formalin was 66.61% and an increase in protein content of 71.19%, namely in the treatment concentration of 30% basil leaf extract solution with immersion time 90 minutes (L3K3), with the results of the sensory test of texture 4.6 (like), color 4.1 (like), and aroma 3 (dislike).
A Review of The Effects of Fruit Extracts Fortification on The Quality Characteristics and Antioxidant Activities of Yogurt Lucyenne Angeline Giri Putra; Oki Krisbianto; Tatas Hardo Paningtingjati Brotosudarmo
Jurnal Teknologi Hasil Pertanian Vol 17, No 2 (2024): Agustus
Publisher : Universitas Sebelas Maret (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/jthp.v17i2.61941

Abstract

Yogurt is one of the many variations of fermented milk food products that has a fairly high viscosity. Yogurt is classified as a functional food product because of its complete nutritional content and impact on the human digestive health system. The current condition of yogurt products is experiencing several developments, such as yogurt fortification with fruit extract to improve the quality of organoleptic yogurt. Not only does this addition affect the sensory quality, but it also decreases the pH value as well as increases the viscosity and the starter's viability. Moreover, fruit extract also increases yogurt’s functional characteristics through the enhancement of antioxidant content and activities. The changes and impact that are done to yogurt is influenced by several content which are found in the fruit extract that are added. Fruit extract’s compound contents affect and influence the microbial starter growth and metabolism activity, which is impactful towards changes in the quality characteristics of the resulting yogurt.
Chemical Characterization and Microbiology of Khalas’s Date Vinegar (Phoenix dactylifera) Devi Arianty; Nur Adawiyah Mahmud; Ernawati Ernawati
Jurnal Teknologi Hasil Pertanian Vol 17, No 1 (2024): Februari
Publisher : Universitas Sebelas Maret (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/jthp.v17i1.77604

Abstract

Date vinegar is a processed date product that has a high nutritional content that improves the function of the body’s work system. This research aims to identify the chemical characterization and microbiology of date vinegar as an antimicrobial during the fermentation process. This study used a descriptive method for 30 days of the fermentation of date vinegar. The results were analyzed by a qualitative description of each parameter. Parameters observed were characterization of date vinegar compared to standard fermented vinegar according to SNI 01-4371-1996, organic acids, total phenols, and antimicrobial effect. The results indicated that the fermentation of Khalas dates for 30 days produced a pH of 4, 7.15% dissolved solids, 0% alcohol, 6% acetic acid, organic acid odor, liquid form, and dark brown color. The bioactive content of date vinegar was obtained using GC-MS a total of 44 compounds with two highest peaks were detected at RT 21.68 and RT 22.08. The resulting compounds are hexadecenoic methyl ester, Pentadecanoic acid, 14-methyl-, methyl ester dan Pentadecanoic acid, 13-methyl-, methyl ester, area at 19.98. On the other peaks are l-(+)-Ascorbic acid 2,6-dihexadecanoate, Estra-1,3, 5 (10)- trien-17β-ol, area at 9.79. Total phenol was 6213.57 mg/L, and the highest antimicrobial activity was with a concentration of 100% date vinegar of 15.27 mm.
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.
Utilization of Tomi-Tomi Juice (Flacourtia inermis Roxb) as a Flavoring Agent in The Production of Coconut Isotonic Drink Sophia Grace Sipahelut; Centhya Victorin Maitimu; Sri Rejeki; John Alfred Patty
Jurnal Teknologi Hasil Pertanian Vol 17, No 1 (2024): Februari
Publisher : Universitas Sebelas Maret (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/jthp.v17i1.69024

Abstract

This study aims to study the chemical and organoleptic characteristics of an isotonic drink of aged coconut water with the addition of tomi-tomi fruit juice as a flavoring agent. This study was designed using a single factor Completely Randomized Design (CRD) with 4 treatment levels, ratios of old coconut water and tomi-tomi fruit juice, namely 90%:10%, 80%:20%, 70%:30%, and 60%:40 %. Parameters analyzed included: total phenol, total dissolved solids, pH and organoleptic tests including hedonic and hedonic quality tests (taste, aroma, color, turbidity, overall acceptability). The results showed that the higher the ratio of tomi-tomi juice added, the total phenol of isotonic coconut water drink increased, but the total dissolved solids and pH decreased. The use of tomi-tomi fruit juice 80%:20% is the best flavoring agent because it produces an isotonic drink flavor that is preferred by panelists compared to other treatments, with a total phenol content of 2.92 mg gallic acid/100 mL, total dissolved solids of 16.03° Brix, and a pH of 4.21.
Metabolomic Analysis of Pisang Ambon Lumut at Post-Harvest Stage as a Rapid-Analysis Method of Ripening Fruit Amelinda Pratiwi; Shelina Lauren; Vivi Hasna Fatinah; Zahra Novyani; Amelia Maulidina; Intan Farhani
Jurnal Teknologi Hasil Pertanian Vol 17, No 2 (2024): Agustus
Publisher : Universitas Sebelas Maret (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/jthp.v17i2.65822

Abstract

Banana is a fruit that is much favored by the people of Indonesia and is one type of climacteric fruit, namely a fruit that can still experience ripening after harvesting. The sensory and nutritional composition of Ambon Lumut bananas can be influenced by their level of ripeness. FTIR fingerprinting metabolite analysis on Ambon Lumut bananas can be an immediate method to assess fruit quality. Therefore the purpose of this study is to identify the ideal time for banana ripening in order to preserve the quality of Ambon Lumut bananas by analyzing the fingerprints of various metabolite chemicals in the bananas after harvest. This study focused on the post-harvest analysis of the metabolites of Pisang Ambon Lumut at storage times of days 0 (C), 4 (P4), 8 (P8), and 12 (P12) with the metabolomic approach using FTIR. The results of the FTIR spectrum were extracted using Excel, normalized the wave number data, then chemometric analysis was performed using The Unscrambler software. Based on the results of Principal Component Analysis (PCA), there are several metabolites that characterize each banana sample, including fat in banana C; in P4 bananas, protein, and dietary fiber were detected; in P8 bananas, disaccharide, aromatic, and phenyl compounds were detected; and in P12 bananas, disaccharide compounds were detected. The results of the metabolomic analysis showed that the banana samples stored on the 4th day (P4) had the most optimum nutritional composition compared to other samples.
Physicochemical Characteristics of Biscuit Modification of Red Bean Flour and Purple Sweet Potato Flour Rizka Ghania; Rini Yanti; Manikharda Manikharda
Jurnal Teknologi Hasil Pertanian Vol 17, No 2 (2024): Agustus
Publisher : Universitas Sebelas Maret (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/jthp.v17i2.74193

Abstract

Modified biscuits are made from purple sweet potato flour to reduce dependence on wheat flour. In addition, red bean flour (Phaseolus angularis) was added to increase the nutritional value of the biscuits. This study aimed to determine the effect of different ratios of purple sweet potato flour and red bean flour on the physical, chemical, and organoleptic characteristics of biscuits and their benefits as alternative foods to meet the nutritional needs of stunted toddlers. Various formulations of biscuits consisted of four formulations based on the ratio of red bean to purple sweet potato flour. They were P1 ( 70%:30%), P2 (50%:50%), P3 (30%:70%) dan control (0%: 100%). The biscuit acceptability test for four biscuit formulations (P1, P2, P3, and P4) was carried out using the hedonic test. The selected formula was determined based on the preferences of 68 untrained panelists. The results showed that P2 biscuits containing 50% red bean flour and 50% purple sweet potato flour were the best formulas. It had a moisture content of 4.58% db, ash of 2.74% db, fat of 30.33% db, protein 6 .78 %db, carbohydrates by difference 60.15 %db, total energy 540.72 kcal/100g; physical values: color L*= 31.47, a* =14.13, b*= 13.52, hardness 11.73 N; The overall acceptance test for liking is 4.97 (somewhat like). Biscuits contain 4 grams of protein/serving, where the formula can meet 20% of a child's protein needs per day from 17 pieces of biscuits or the equivalent of 58.91 grams of biscuits.

Page 18 of 20 | Total Record : 191

 16   17   18   19   20 

Filter by Year

2009 2025


Reset
Filter By Issues
All Issue Vol 18, No 1 (2025): Februari Vol 17, No 2 (2024): Agustus Vol 17, No 1 (2024): Februari Vol 16, No 2 (2023): Agustus Vol 16, No 1 (2023): Februari Vol 15, No 2 (2022): Agustus Vol 15, No 1 (2022): Februari Vol 14, No 2 (2021): Agustus Vol 14, No 1 (2021): Februari Vol 13, No 2 (2020): Agustus Vol 13, No 1 (2020): Februari Vol 12, No 2 (2019): Agustus Vol 12, No 1 (2019): Februari Vol 11, No 2 (2018): Agustus Vol 11, No 1 (2018): Februari Vol 10, No 2 (2017) Vol 10, No 1 (2017) Vol 9, No 2 (2016) Vol 9, No 1 (2016) Vol 8, No 2 (2015) Vol 8, No 1 (2015) Vol 7, No 2 (2014) Vol 7, No 1 (2014) Vol 6, No 2 (2013) Vol 6, No 1 (2013) Vol 5, No 2 (2012) Vol 5, No 1 (2012) Vol 4, No 2 (2011) Vol 4, No 1 (2011) Vol 3, No 2 (2010) Vol 3, No 1 (2010) Vol 2, No 2 (2009) More Issue