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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 221 Documents
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Karakteristik Fisikokimia dan Sensoris Selai Pisang Tongka Langit (Musa troglodytarum) dengan Variasi Konsentrasi Pektin Helen Cynthia Dewi Tuhumury; Erynola Moniharapon; Helta Chrisna Rahanra; Lorina Sahetapy
Jurnal Teknologi Hasil Pertanian Vol 16, No 2 (2023): Agustus
Publisher : Universitas Sebelas Maret (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/jthp.v16i2.57975

Abstract

The high content and benefits of beta carotene banana tongka langit make it important to be used as an ingredient in processed food products. One of the efforts to utilize sky tongka bananas is to make jam that can extend the shelf life and diversification of processed sky tongka bananas. This study aimed to determine the right concentration of pectin in producing sky tongka banana jam with the best physicochemical and sensory properties. The results showed that tongka langit banana jam made without the addition of pectin (0%) was the jam with the best physiochemical and sensory characteristics. Sky tongka banana jam has a moisture content of 52.90%; vitamin C 46.05 mg/100g; fiber 0.30%; total sugar 35.10%; total acid 3.55%; and total dissolved solids 32.15°Brix. Sky tongka banana jam without the addition of pectin (0%) has the highest percentage of favorability in almost all sensory categories, including taste, color, texture, and overall. This product has the characteristics of sky tongka banana taste, slightly aromatic sky tongka banana, yellow color, soft texture, and rather easy spreading.
Pemanfaatan Pati Sagu pada Pembuatan Kapsul dengan Penambahan Gliserol Febby Jeanry Polnaya; Milian Tengker; Vita Novalina Lawalata
Jurnal Teknologi Hasil Pertanian Vol 16, No 1 (2023): Februari
Publisher : Universitas Sebelas Maret (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/jthp.v16i1.59502

Abstract

The purpose of this study was to determine the effect of several concentrations of glycerol in the manufacture of capsules from sago starch phosphate. Edible film testing includes physical, mechanical, and barrier film properties, while capsule testing includes moisture content, disintegration time, and dissolution. The design used was a completely randomized design consisting of a non-factorial with three levels of glycerol concentration (15, 25, and 35%, v/v). Variables measured were thickness, transparency, tensile strength and elongation, water vapor transmission rate, moisture content, disintegration, and dissolution. The results showed that the glycerol affects the starch molecule’s bond thereby increasing the rate of thickness, elongation, water vapor transmission rate, moisture content, disintegration, and dissolution, even while can decreasing the tensile strength. The concentration of 15% glycerol showed the best results compared to other concentration treatments.
Karakteristik Beras Analog dari Tepung Komposit (Mocaf: Sagu: Kedelai: Daun Kelor) dengan Penambahan Karagenan Jariyah Jariyah; Alodia Vestra
Jurnal Teknologi Hasil Pertanian Vol 16, No 2 (2023): Agustus
Publisher : Universitas Sebelas Maret (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/jthp.v16i2.61507

Abstract

Analog rice is an alternative food to replace rice using sago, sorghum, or even corn with carbohydrate content near or exceeds the rice and the shape. Analog rice made from mocaf flour has a lower protein content than milled rice, so it is necessary to add soy flour which has 35.00% of protein content, sago flour which has 21.38% of amylose content, and Moringa leaves flour which has an antioxidant activity of 32.96%. Carrageenan is also added to the mixture as a binder. The aim of the study was to determine the effect of the proportions of composite flour (mocaf: sago: soybean: moringa leaves) with the addition of carrageenan on the characteristics of analog rice. Completely randomized factorial design was used in this study with the first factor proportion of mocaf : sago : soybean : moringa leaves flour such as  A (70 : 10 : 20 : 3.5gr), B (60 : 20 : 20 : 3.5 gr), and C (50 : 30 : 20 : 3.5gr) with the second factor the addition of carrageenan (2, 3 and 4%). The data were analyzed using Minitab V.17, with 5% DMRT (Duncan Multiple Range Test). The best results for analog rice were obtained from proportion A (70: 10: 20: 3.5 gr) with the addition of 3% carrageenan with characteristics 3.22% of moisture, 2.83% of ash, 145.33% of rehydration power, 106.25% of swelling volume and 12.5% of antioxidant activity, with organoleptic score 3.10 of taste, 3.55 of colour; 3.38 of flavor; and 3.10 of texture.
Aktifitas Antioksidan Kue Mochi dengan Penambahan Ekstrak Beras Ketan Hitam, Ubi Jalar Ungu dan Buah Bit Akhmad Mustofa; Liana Dewi Pratiwi; Yannie Asrie Widanti
Jurnal Teknologi Hasil Pertanian Vol 16, No 1 (2023): Februari
Publisher : Universitas Sebelas Maret (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/jthp.v16i1.60407

Abstract

Mochi cake is loved by many people because it has a good taste with a soft texture. In general, this cake is made with the main ingredients of glutinous rice, peanuts and cornstarch. Currently, there are many innovations in making mochi cakes with different ingredients. The purpose of this study was to determine the chemical and organoleptic characteristics of mochi cake which has the highest antioxidant activity and is preferred by consumers. The study used a factorial completely randomized design with the first factor being the type of extract (black glutinous rice, purple sweet potato, beetroot) and the second factor being the concentration of the added extract (50%, 70% and 90%). The results showed that the mochi that had the highest antioxidant activity and was favored by consumers was mochi with the addition of purple sweet potato extract with an extract concentration of 70%. The mochi has antioxidant activity characteristics reaching 52.08%; total phenol 276.76 mg GAE/100 g, moisture content 33.17%; 0,23% of ash; 7,04% of protein; 0,13% of fat; total carbohydrates by 59.41%. The organoleptic characteristics of mochi in that treatment were purple color (2,62); quite sticky (3.88); quite chewy (3.37); less off flavor (2.81) and the most preferred overall (3.31). The use of natural pigments that also have antioxidant activity needs to be done to improve the quality of food ingredients.concise and factual abstract is required.
The Effect of Variation of Types of Microbial Starters on The Physical Characteristics of Modified Cassava Flour (MOCAF) Rich in Beta-Carotene Habib Ra'uf Alfansuri; Rois Fatoni; Ahmad Fathoni; R. Haryo Bimo Setiarto; Ema Damayanti
Jurnal Teknologi Hasil Pertanian Vol 16, No 2 (2023): Agustus
Publisher : Universitas Sebelas Maret (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/jthp.v16i2.73249

Abstract

The development of beta-carotene-rich MOCAF flour as a functional food aims to increase its nutritional content and functional properties as an antioxidant for health. The development of beta-carotene-rich MOCAF flour can be optimized through good fermentation methods, especially with the use of starter. This study aims to further analyze the effect of using a type of starter on the MOCAF characteristics of cassava species rich in beta-carotene through a comparison of several types of starter. In this study, three types of starter were used, namely the Bimo-CF starter, the Berhasil starter and the BRIN starter. The results showed that the use of starter during fermentation affected the physicochemical properties of MOCAF flour in the form of differences in solubility, increased viscosity and decreased syneresis. Scanning Electron Microscope (SEM) was used to analyze the microstrutural of MOCAF flour using starter during fermentation resulted in a more massive reshuffling of starch granules and causes changes in the structure of starch granules that become irregular round in shape with increasingly non-uniform sizes. NIR (Near infrared) and proximate analysis of the content of MOCAF flour, showed that the use of the Bimo-CF starter, the Berhasil starter and the BRIN starter during fermentation affected the decrease in moisture content, protein content, ash content, fiber content, phosphorus, and increased fat and dry matter content.
Does Food Safety Knowledge Influence Customer Expectation and Perception on Restaurant’s Quality Attributes? Dwiningtyas Padmaningrum; Gusti Fauza; Aulia Rahma Karunia; Bonn Juego; Asri Nursiwi; Setyaningrum Ariviani; Hari Prasetyo
Jurnal Teknologi Hasil Pertanian Vol 16, No 2 (2023): Agustus
Publisher : Universitas Sebelas Maret (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/jthp.v16i2.74733

Abstract

The number of restaurants has increased recently and leads to a pierce competition in this business. To be more competitive, restaurant owners need to pay more attention on customer satisfaction. This study is aimed to examine customer satisfaction in restaurants using three variables, namely food quality, services, and environment facilities in a restaurant. Unlike studies in this area the variables were evaluated using food safety criteria where the customers’s knowledge about food safety issues were measured to analyze whether it affects the customer perception and satisfaction. The importance-performance analysis (IPA) is used to explain which attributes that need to be improved after mapping the customer expectations and perceptions. Implementing IPA to could help restaurant owners to concentrate on improving the priority quality attributes, i.e., the attributes that are important for customers but have relatively low performance. A questionnaire with food safety perspective question were distributed to 400 customers and 395 questioner were completed. The IPA Diagram reveals that the higher the consumer's knowledge the more attributes were suggested to be improved.
Application of Electric Fields to Reduce Microorganism Contamination for Animal-Based Products Bara Yudhistira; Naila Husnayain; Fuangfah Punthi
Jurnal Teknologi Hasil Pertanian Vol 16, No 2 (2023): Agustus
Publisher : Universitas Sebelas Maret (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/jthp.v16i2.78423

Abstract

Non-thermal preservation has become popular recently for the preservation of animal-based products. One of the non-thermal preservation methods is the electric field (EF) treatment of food, which can suppress enzyme and microorganism activity. The EF treatment itself consists of various types, including pulsed electric fields (PEF), high-voltage electric fields (HVEF), and alternating capacitive electric fields (ACEF and DCEF). This review discusses the EF treatment effects, especially PEF, on animal-based product preservation, including mechanisms, advantages and disadvantages, PEF application, and its preservation effect. PEF has the potential to be widely applied in food processing. The application of PEF (Pulsed Electric Field) can be applied to animal-based products and has an effect on population age and microbial production. This is because PEF can inhibit microbial activity and growth depending on process parameters, including pulse waveform, treatment time, pulse width, pulse frequency, EF strength, and food matrix type. PEF can be used for pretreatment of liquefaction processes.
Pengaruh Penambahan Minyak Atsiri Biji Pala (Myristica fragrans Houtt.) pada Edible Coating Kitosan terhadap Kualitas Fillet Daging Ayam Broiler selama Penyimpanan Suhu Dingin Windi Atmaka; Siti Khodijah Putri Wibisono; Siswanti -; Esti Widowati
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.v17i2.84063

Abstract

Chicken is a highly demanded meat due to its high nutritional value and affordability. However, chicken meat has a relatively short shelf life and is susceptible to damage during storage. One way to preserve the quality of chicken meat is to use an edible coating. This study was conducted to determine the effect of adding nutmeg (Myristica fragrans Houtt.) seed essential oil at a specified concentration in chitosan edible coating on the quality of broiler meat fillets during 12 days of storage at cold temperatures. The test parameters used as a reference for the quality of broiler meat fillets include TPC, TVB, TBA, pH, and cooking loss tests. The experimental design in this study was a completely randomized design (CRD) with a factor of variation in the concentration of nutmeg essential oil (0%, 0,25%, 0,5%, 0,75%, and 1%). The data obtained were analyzed using one-way ANOVA. If there is a difference, it is continued with the Duncan Multiple Range Test (DMRT) to determine whether there is a difference in each sample at a significance level of α = 0,05. Then, the potency test was conducted to determine the sample with the best concentration of nutmeg essential oil. The results showed that 1% concentration of nutmeg essential oil showed the best results in maintaining the quality of chicken fillet during cold storage (4oC), based on the efficacy test. There was a difference between the quality of chicken fillet meat in the best concentration sample (addition of 1% nutmeg seed essential oil) and chicken meat samples without coating on the parameters of cooking loss, pH, TBA, and TPC.
Karakteristik Fisikokimia Mi Kering dengan Berbagai Rasio Ikan Barakuda (Sphyraena jello) dan Tepung Terigu 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%.
Aplikasi Edible Coating Berbasis Tepung Biji Nangka dan Alginat Terhadap Kualitas Buah Tomat 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.

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