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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 191 Documents
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The Effect of Drying on Characteristics of Terigas Tangerine Peel Essential Oil (Citrus reticulata Blanco) Rohula Utami; Hasan Aji Ibrahim; Ardhea Mustika Sari; Danar Praseptiangga; Asri Nursiwi; Imro'Ah Ikarini; Hasim Ashari; Zainuri Hanif
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.v17i2.67058

Abstract

Jeruk (Citrus sp.) merupakan buah subtropis yang berasal dari Asia, terutama India hingga Cina. Jeruk dapat beradaptasi di Indonesia bahkan dapat menjadi spesies unggul regional. Kulit jeruk biasanya hanya dibuang begitu saja sebagai sampah. Oleh karena itu, untuk mengatasi masalah tersebut, kulit jeruk dapat diekstrak menjadi minyak atsiri. Penelitian ini dilakukan untuk mengetahui pengaruh jenis pengeringan terhadap karakteristik minyak atsiri kulit jeruk keprok terigas. Rancangan percobaan yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan jenis pengeringan sebagai faktor perlakuan. Jenis pengeringan yang digunakan adalah microwave 180 watt, microwave 270 watt, dehydrator 6 jam, dehydrator 8 jam. Sampel tanpa pengeringan juga disiapkan sebagai sampel kontrol. Penelitian ini dilakukan di Balitjestro, Batu, mulai bulan November 2021 sampai dengan Juni 2022. Hasil penelitian menunjukkan bahwa jenis pengeringan berpengaruh terhadap karakteristik minyak atsiri kulit jeruk keprok pada parameter rendemen, berat jenis, kelarutan dalam alkohol, bilangan asam, bilangan ester, indeks bias, putaran optik, dan warna, sedangkan pada aroma tidak berpengaruh nyata. Berdasarkan karakteristik minyak, perlakuan pengeringan dehidrator selama 8 jam menunjukkan karakteristik yang lebih baik dibandingkan dengan perlakuan lainnya. Hasil GCMS menunjukkan bahwa minyak dengan perlakuan pengeringan dehidrator selama 8 jam memiliki kandungan senyawa limonene sebesar 93,071%, beta-myrcene sebesar 3,719%, dan trans-geraniol sebesar 3,210%.
Analysis of The Level of Interest and Customer Satisfaction with The Implementation of Food Safety at Brownies Cinta Shop Mellenia Putri Fiorentina; Achmad Ridwan Ariyantoro
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.v17i1.72105

Abstract

This study aimed to determine the level of interest and consumer satisfaction with implementing food safety in Brownies Cinta Mojosongo Urban  Village, Surakarta. This quantitative descriptive study uses a sample of 100 Brownies Cinta customers who have visited Brownies Cinta twice. Data collection uses the survey method, and data analysis uses two analytical techniques: the CSI (Customer Satisfaction Index) method and the IPA (Importance Performance Analysis) method. The results showed that the order of importance of food safety indicators from the most important were buildings and facilities, production equipment, storage, production location/environment, process control, employee health and hygiene, water supply, hygiene facilities (hand washing), employee training, facilities hygiene (COVID protocol). The analysis results on the CSI method obtained a value of 84.54%, which means that consumers are satisfied with the food safety implementation carried out by Brownies Cinta Mojosongo. The analysis using the IPA method shows that the food safety indicator that needs to be improved is the production location/environment.
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.
Quality Characteristics of Boba Pearls from Honey Sweet Potato (Ipomoea batatas L. Var. Madu) Flour and Tapioka Nurud Diniyah; Anggun Fitria Mustika Yekti; Asmak Afriliana; Giyarto Giyarto; Achmad Subagio
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.v18i1.90745

Abstract

Boba made from tapioca tends to have a slightly rough, firm, and dense texture. Substituting honey sweet potato flour as a source of sweetener, natural coloring, and low starch content can improve the structure and enhance the quality of the boba. This research aims to determine the effect of the ratio of honey sweet potato flour and tapioca on physical, chemical, and sensory quality characteristics, as well as to determine the best treatment for boba with honey sweet potato flour and tapioca. This research used a Completely Randomized Design (CRD) with one treatment factor, namely the ratio of honey sweet potato flour and tapioca (0:100, 10:90, 20:80, 30:70, 40:60, 50:50, 60:40, 70:30, 80:20, 90:10 and 100:0) in triplicate. The made pearls were subjected to physical (diameter, bulk density) analysis, texture profile (hardness, gumminess, springiness, and chewiness) analysis, chemical (moisture content, starch content, reducing sugar content) analysis, and sensory (color, taste, aroma, and texture) evaluation. According to obtained results, the ratio of honey sweet potato flour and tapioca was significantly difference to the physical (diameter, bulk density) proprerties, texture profile (hardness, gumminess and chewiness), chemical properties (moisture content, starch content, reducing sugar content), and sensory evaluation (color, taste, aroma and texture) of boba pearl. The ratio of honey sweet potato flour and tapioca, 90:10, is the best treatment with an effectiveness value of 0.73. The characteristics of raw boba pearl as a best treatment respectively 0.92 ± 0.00 cm diameter; 0.40±0.00 g/ml bulk density and 47.45±0.58% water content, while the characteristics of ripe boba were 1.15±0.00 cm of diameter; 0.51±0.00 g/ml bulk density; 62.94±1.32 gf hardness; 103.21±1.62 gf gumminess; 53.97±2.37 gf springiness, 0.46±0.00 gf chewiness; 64.50±1.57 % water content; 11.81 ± 0.04% starch content; 30.47 ± 0.02% reducing sugar;  4.10 ± 0.79 (like) hedonic color; 4.15 ± 0.81 (like) taste; 4.05 ± 0.76 (like) aroma; and 4.05 ± 0.69 (like) texture.
Analysis of The Physical, Chemical, and Organoleptic Quality of Fried Peas with SPC (Statistical Process Control) And PCA (Principal Component Analysis) Approaches Risma Novita Sari; Yoyok Budi Pramono; Setya Budi Muhammad Abduh
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.v17i1.60766

Abstract

The study aims to analyze the consistency of the quality of fried peas with statistical process control aids. Samples were taken daily for 28 days from a nut frying business. The quality of samples including color, free fatty acid, peroxide value, and organoleptic is tested daily with 5 repetitions. Quantitative quality consisting of color, moisture content, free fatty acids, and peroxide value is analyzed with SPC while organoleptic quality is analyzed with PCA. Analysis with SPC results in an upper control limit and a lower control limit of 68.6%; 25;4; 43.7 and 37.7; 8,7; 22.6 for L*, a*, and b*, 2.275% and 2.072% for moisture content, 0.628% and 0.145% for free fatty acids, and 1.075 mEqO2/kg and 0.079 mEqO2/kg for peroxide value. Based on the upper control limit and the lower control limit, pea quality is inconsistent for variable moisture content, free fatty acids, and peroxide value. Analysis of PCA color, moisture content, free fatty acids, peroxide value, and sensory products did not show certain grouping and clustering patterns, which meant the samples were relatively the same as each other. Even though the variables of water content quality, free fatty acids, and peroxide value of fried peas are inconsistent, they are not detected by panelists. The causative factors of quality deviation can be known with certainty by examining each factor listed in the fishbone diagram. In addition, monitoring also needs to be done routinely and closer to the production process to find out exactly the cause of product quality deviations.
Effect of Temperature and Brewing Time on Characteristics Chemical and Sensory of Liang Tea Pontianak Evy Fannia; Yohana Sutiknyawati Kusuma Dewi; Sulvi Purwayantie
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.v17i1.65684

Abstract

Liang tea Pontianak consists of herbal ingredients (Dicliptera chinensis leaves, Tradescantia spathacea leaves, Origanum vulgare Wilder leaves, Pandanus amarillifolius leaves and skin of Aloe vera chinensis) and tea ingredients (Caesalpinia sappan wood). Technological developments for preparing tea burrows in fresh form have turned into dry ingredients so that they are practical in preparation. The process of serving liang tea Pontianak by brewing, but currently it is not known when and the brewing temperature that produces the best physicochemical characteristics of the burrow has not been studied. The target of this research was to obtain the temperature and brewing time that produces the best chemical and sensory characteristics of Liang tea Pontianak. This study used a factorial randomized block design (RBD) consisting of 2 treatment, namely the brewing temperature of 70±3°C, 85±3°C and 100°C while the second factor was the length of brewing, consisting of 5, 10, 15 and 20 minutes. The results of this study found that the chemical and sensory characteristics of Liang tea Pontianak were brewed at 100°C for 20 minutes. The physicochemical characteristics of Liang teh Pontianak have antioxidant activity of 73.81%, total phenol content of 97.58 mg GAE/g and flavonoid content of 217.28 mg QE/g. Based on sensory characteristics, the best brewing Liang Teh Pontianak was 70±3°C for 20 minutes with color attribute values of 4.28, aroma 3.80, and taste 3.64. Determination of the best treatment using the value of the effectiveness index.
Characteristics of Snack Bar Substitution of Arrowroot Flour and Soy Flour as an Alternative Product for Autism Patients Dea Saskya Eka Puji Lestari; Siswanti Siswanti; Raden Baskara Katri Anandito
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.v18i1.81289

Abstract

Autism is a brain development disorder that is often found in children. Autism patients experience digestive disorders because the body is unable to digest protein, especially gluten and casein. Behavior improvement can be through Casein Free Gluten Free (CFGF) diet therapy. The CFGF diet is a biometic therapy in the form of regulating nutritional patterns by not consuming foods from cow's milk and wheat. Diet must be considered for autism patients because there are certain dietary restrictions. Snacks are one of the foods that children like. Snacks that are often found are bakery products. An alternative product development could be a snack food formulated in the form of a snack bar. Arrowroot flour has the potential to be used as a snack bar product because of its high digestibility (84.35%). Soybeans act as a binder in snack bars. Yellow sweet potato produces flakes with a sweet and crunchy taste. The research aims to determine the effect of variations in the substitution of arrowroot flour and soybean flour on chemical (moisture content and protein profile), physical (texture and color), and sensory (color, aroma, taste, texture and overall) characteristics as well as the best snack bar formula. The research used a one-factor Completely Randomized Design (CRD) with variations in the substitution of arrowroot flour and soybean flour. Based on the research results, the substitution of arrowroot flour and soybean flour significantly reduced the color of L* and increased the texture of the snack bar. The water content of the snack bar increased with the addition of soybean flour substitution. In terms of sensory characteristics, composite flour substitution significantly affected the panelists' level of preference for color, taste, texture, and overall parameters. The de garmo method calculation obtained the best formula: sample F1 (90% arrowroot flour and 10% soy flour).
Product Development of Yogurt Drink with Lactiplantibacillus plantarum subsp. plantarum Dad-13 Kinanti Cahyaningati; Rini Yanti; Tyas Utami; Dian Anggraini Suroto; Endang Sutriswati Rahayu
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.v17i2.71330

Abstract

Yogurt drink is a liquid yogurt with low viscosity produced through fermentation using the lactic acid bacteria Streptococcus thermophilus and Lactobacillus bulgaricus. The addition of the probiotic Lactiplantibacillus plantarum subsp. plantarum Dad-13 can improve the balance of gut microbiota and have health effects. This study aimed to determine whether the probiotic Lactiplantibacillus plantarum subsp. plantarum Dad-13 can be used as a co-culture in manufacturing yogurt drinks using starter cultures of Streptococcus thermophilus and Lactobacillus bulgaricus. The fermentation temperatures 37°C, 39°C, and 42°C were selected to determine the optimum temperature. Lactiplantibacillus plantarum subsp. plantarum Dad-13 can grow and synergize with yogurt starter culture at 37°C with a total lactic acid bacteria up to 109 CFU/mL at the end of the fermentation and a probiotic cell up to 108 CFU/mL. Cell viability, pH, total titratable acidity, viscosity, and color were also evaluated during 5 weeks of storage at 4°C. Until the end of storage, the total number of lactic acid bacteria had a value of 108 CFU/mL, and the number of probiotic cells had a value of 107 log CFU/mL. pH decreased, total titratable acid increased, viscosity changed, and the addition of probiotic did not affect the color during storage. As a result of sensory evaluation, the yogurt drink contained probiotic Lactiplantibacillus plantarum subsp. plantarum Dad-13 can still produce yogurt drinks similar to yogurt drinks without probiotics. Thus, Lactiplantibacillus plantarum subsp. plantarum Dad-13 could be utilized as a co-culture in making probiotic yogurt drinks.
Analysis of Consumer Satisfaction on Product Instant Ginger Herbal Drink in The Ex-Residence of Surakarta Choirul Anam; Risdhania Salsabila; Windi Atmaka; Danar Praseptiangga; Achmad Ridwan Ariyantoro; Anastriyani Yulviatun
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.v17i2.67063

Abstract

Ginger is a herbal plant that is quite popular. It has a distinctively spicy taste, so it can provide warmth to the body, and it is widely used as a cooking spice, medicine, and herbal drink. Ginger contains essential oils with active chemical compounds, such as: zingiberene, camphor, lemonin, borneol, shogaol, cineol, fellandren, zingiberol, gingerol, and zingerone. Consumer satisfaction is the performance achievement of a product or service that consumers receive in accordance with consumer expectations. The urgency of this research is to determine the quality properties of ginger-based product“Polanmadu Instant Ginger Herbal Drink” that meet consumer criteria, the priority of improving product attributes, and the level of consumer satisfaction with the product. The basic method used in this research is the descriptive method utilizing Google Forms-based questionnaires. The size of respondents was determined using the Slovin formula, with a total of 100 respondents. The data analysis consisted of descriptive analysis, customer satisfaction index, and importance performance analysis using Microsoft Excel 2013 and SPSS version 25 software. This study's results indicate that most respondents were satisfied with Polanmadu Instant Ginger Herbal Drink with a product performance index value of 80.42%. Product attributes that have met consumer satisfaction were price, practicality, aroma, and shelf life. Meanwhile, attributes that have a high priority for improvement are aftertaste, ease of obtaining, packaging size, packaging design, and product information.
Antioxidant Activity, Chemical and Sensory Characteristics of Fruit Leather From Red Guava and Red Dragon Fruit Rahmadini Payla Juarsa; Dewi Fortuna Ayu; Evy Rossi
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.v17i1.66261

Abstract

Fruit leather is a processed product made from dried fruit puree, thin sheet-shaped with a thickness of 2-3 mm, moisture content of 10-15%, and generally had color and distinctive taste from the fruit as the raw material. The research purpose was to study the effect of red guava (Psidium guajava L) and red dragon fruit (Hylocereus polyrhizus) combination on the antioxidant activity, chemical, and sensory characteristics of the fruit leather.  A complete randomized design consisting of five treatments and three tests was carried out in this study, where the treatment was the ratio of red guava and red dragon fruit puree, namely: JN1 (100%: 0%), JN2 (90%: 10%), JN3 (80%: 20%), JN4 (70%: 30%), and JN5(60%: 40%). Analyzed statistically using Anova and Duncan's new multiple range test at 5% were conducted in this research.  The research showed that a combination of red guava and red dragon fruit significantly affected antioxidant activity, moisture and ash content, degree of acidity (pH), and organoleptic test.  The best fruit leather was JN3 (80% red guava fruit: 20% red dragon fruit) with 12.17% water content, 0.49% ash content, 4.40 pH, and 79.84 µg/ml antioxidant activity.  The overall fruit leather was preferred by the panelists with the description of rather red color, rather red guava-red dragon fruit-flavored, red guava-red dragon fruit taste, and rather springy.

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