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Oke Anandika Lestari, STP, MSi
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Program Studi Ilmu dan Teknologi Pangan, Fakultas Pertanian, Universitas Tanjungpura Jl. Prof. Dr. H. Hadari Nawawi, Pontianak, Kalimantan Barat
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FoodTech: Jurnal Teknologi Pangan
Published by Universitas Tanjungpura
ISSN : 26554860     EISSN : 26563451     DOI : http://dx.doi.org/10.26418/jft
Core Subject : Science, Agriculture,
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Immunology & microbiology
FoodTech: Jurnal Teknologi Pangan merupakan jurnal yang mempublikasikan artikel riset dan review mengenai teknologi pangan yang terkait aspek kimia pangan, mikrobiologi pangan, rekayasa proses pangan, teknologi hasil pertanian, keamanan pangan, ketahanan pangan, biokimia pangan, pangan fungsional dan gizi pangan.
Arjuna Subject : Umum - Umum
Articles 5 Documents
 1 
Search results for , issue "Vol 1, No 1 (2018): October" : 5 Documents clear
ANALISIS PENGEMASAN JAGUNG MANIS (ZEA MAYS L. SACCHARATA STURT) BERKELOBOT DENGAN BERBAGAI BAHAN PENGEMAS Renny Anggraini; Tuti Sugiarti
FoodTech: Jurnal Teknologi Pangan Vol 1, No 1 (2018): October
Publisher : Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (515.136 KB) | DOI: 10.26418/jft.v1i1.30344

Abstract

Decrease in quality of sweet corn during distribution or storage could be represented by decrease of sugar as a result of continously repiration. Packaging could significantly reduces postharvest respiration and transpiration rate of crops and also extend its shelf life. This study aimed to determine the best primary packaging during disribution of sweet corn. Results of the study showed that polypropylene was the best primary packaging for husked corn during distribution and storage.
PENAMBAHAN KULIT BATANG POHON BAWANG HUTAN (Scorodocarpus borneensis Becc) TERHADAP KUALITAS GULA KELAPA sari wahyuni fitri; Yohana S Kusuma Dewi; dwi raharjo
FoodTech: Jurnal Teknologi Pangan Vol 1, No 1 (2018): October
Publisher : Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (96.188 KB) | DOI: 10.26418/jft.v1i1.30349

Abstract

Traditionally, palm sugar was processed by evaporation of sap coconut which was added to stem bark of Vatica leucocarpa. However, now its rarely found, so that the alternative substitute for Vatica leucocarpa with stem bark of wood garlic. The goal of this research was to determine the quality palm sugar that was processed by addition of wood garlic stem bark. The research design was used a randomized block design. The treatments of stem bark concentration were stem bark of wood garlic 1; 2; 3; 4; 5; and 6 g /l of nira, and stem bark of Vatica leucocarpa 3 g/l of nira, each treatments have 4 replications. Characteristics produced of the sap were a pH of 5,15 and the total soluble solid of 16,28obrix. The characteristics of palm sugar include water content (7,42%), ash (1,05%), total acidity (0,07%), total dissolved solids (81,25obrix) and the sensory characteristics include color 3,48 (brown), texture 3,72 (hard) and taste 3,72 (sweet). The result showed that the best quality of palm sugar was produced by addition stem bark of wood garlic 2 gr/l of sap.
PENGARUH FORMULASI KARAGENAN DAN PATI SAGU TERHADAP SIFAT FISIK, KIMIA, DAN ORGANOLEPTIK ES KRIM UBI JALAR UNGU Asrul Karami; Tri Rahayuni; Suko Priyono
FoodTech: Jurnal Teknologi Pangan Vol 1, No 1 (2018): October
Publisher : Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (96.675 KB) | DOI: 10.26418/jft.v1i1.31396

Abstract

Purple sweet potato ice cream is an ice cream made from purple sweet potato paste as main ingredient. In general, ice cream production use of stabilizer for effecting the characteristic. One of the ingredients as the stabilizers are carrageenan and sago starch. This research aimed to find out the effect of carrageenan and sago starch formulation on physical, chemical and sensory properties of purple sweet potato ice cream. The research design was using a randomized block design of 1 factor which is comparison different ratios of carrageenan and sago starch  that consist of 6 level of treatment (0.5%:0.0% , 0.4%:0.1% , 0.3%:0.2%, 0.2%:0.3%, 0.1%:0.4  and 0.0%:0.5%) with 4 replication. The research showed that the most preferred of ice cream at carrageenan 0% and sago starch 0.5% formulation with the physical (melting time is 2.01 minute/g, the viscosity is 4.25 d.PaS and overrun 38.79%),  the chemical (11.11% of fat and 34.60°Brix of TDS), and sensory such as aroma 3.77(like), taste 4.03 (like), and texture 3.80 (like)
SIFAT ORGANOLEPTIK MI INSTAN TEPUNG UBI JALAR PUTIH PENAMBAHAN TEPUNG DAUN KELOR M.Anastasia Ari Martiyanti; Vania Vivian Vita
FoodTech: Jurnal Teknologi Pangan Vol 1, No 1 (2018): October
Publisher : Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (110.85 KB) | DOI: 10.26418/jft.v1i1.30347

Abstract

Instant noodles are processed flour foods that are often consumed because of their practical processing and presentation. To reduce the use of wheat flour, it is necessary to substitute with other flour which has physical properties and similar nutrient content, one of which is white sweet potato flour. To increase protein and calcium in instant noodles, Moringa leaf flour is added. The purpose of this study was to determine the processing, chemical and sensory characteristics of instant noodles. In this study, instant noodles were made using white sweet potato flour with variations in the addition of Moringa leaf flour, namely 0, 10, and 20 grams. Tests carried out were organoleptic tests (scoring and hedonic tests). Organoleptic test data was processed using ANAVA and if there were significant differences, it was followed by the LSD Test. Scoring test results show that each treatment gives a real difference in the parameters of color, aroma, taste, and texture. The hedonic test results show that the most preferred sample is instant noodles without the addition of Moringa leaf flour which has a color not brownish green, does not smell of Moringa leaves, tasteless taste of Moringa leaves, and a slightly crispy texture. Among the white sweet potato flour instant noodles, the addition of 10 gram Moringa leaf flour with the preferred 20 grams is the addition of 10 grams resulting in a neutral rating scale
AKTIVITAS PREBIOTIK POLISAKARIDA LARUT AIR BIJI DURIAN IN VITRO PADA Lactobacillus plantarum, L. acidophilus dan Bifidobacterium longum Ledy Purwadani; Fenny Imelda; Libertus Darus
FoodTech: Jurnal Teknologi Pangan Vol 1, No 1 (2018): October
Publisher : Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (131.688 KB) | DOI: 10.26418/jft.v1i1.30346

Abstract

Durian seeds are waste from durian fruit that has not been utilized optimally. Durian seed waste has a carbohydrate content of 46.2% and allows it to be used as a new prebiotic source, including the possibility of oligosaccharide compounds and water soluble polysaccharide compounds (PLA). The aim of this study was to determine the prebiotic activity of crude extract of PLA in probiotic bacteria Lactobacillus plantarum and Bifidobacteria longum in vitro. The durian seeds used come from the Karangan Hall obtained from the Mawar Market in Pontianak. This study consists of several stages, namely: 1) Extraction of crude extract of PLA durian seeds; 2) Potential testing of prebiotics in PLA durian seeds; and 3) Calculating the value of prebiotic activity of PLA durian seeds. The results showed that the yield of durian seed PLA was 1.59%, with the value of prebiotic activity against bacteria L. acidophilus (0.547), L. plantarum (0,921), and B.longum (0,187). PLA durian seeds have been applied to synbiotic drinks. PLA durian seeds have the potential as a prebiotic source and can be applied to synbiotic drinks.

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