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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 221 Documents
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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.
Pemanfaatan Eksrak Daun Kemangi (Ocimum basilicum L.) sebagai Alternatif Penurun Kadar Formalin pada Tahu Putih 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).
Review Pengaruh Penambahan Ekstrak Buah terhadap Kualitas Mutu dan Aktivitas Antioksidan 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.
Karakteristik Kimia dan Mikrobiologis Cuka Kurma Jenis Khalas (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.
Pemanfaatan Sari Buah Tomi-Tomi (Flacourtia inermis Roxb) sebagai Flavoring Agent dalam Pembuatan Minuman Isotonik Air Kelapa 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.
Analisis Metabolomik Pisang Ambon Lumut pada Tahap Pasca Panen sebagai Metode Rapid-Analysis Pematangan Buah 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.
Karakteristik Sensori dan Fisikokimia Biskuit Berbahan Baku Tepung Kacang Merah dan Tepung Ubi Jalar Ungu 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.
Pengaruh Pengeringan terhadap Karakteristik Minyak Atsiri Kulit Jeruk Keprok Terigas (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%.
Analisis Tingkat Kepentingan dan Kepuasan Konsumen Terhadap Penerapan Keamanan Pangan di Toko Brownies Cinta 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.

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