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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 2, No 1 (2019): May" : 5 Documents clear
Pengaruh Waktu Pemanasan Dan Penambahan Air Terhadap Aktivitas Antioksidan Selai Buah Bit (Beta vulgaris L.) Vivi Nuraini; Merkuria Karyantina
FoodTech: Jurnal Teknologi Pangan Vol 2, No 1 (2019): May
Publisher : Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (880.333 KB) | DOI: 10.26418/jft.v2i1.38021

Abstract

The aim of this research is to get the best heating time and the amount of water that must be added in making beet jam which has high antioxidant activity. The experimental design used was a completely randomized design (CRD) factorial of 2 factors with heating duration factor (A1 = 8 minutes, A2 = 10 minutes and A3 = 12 minutes) and the amount of water added (B1 = 8 ml, B2 = 12 ml, B3 = 16ml). The parameters observed included antioxidant activity, water content and hedonic test or preference. The results showed that heating time and the addition of water interacted to influence the antioxidant activity of beet jam. The best treatment is A3B3 treatment (heating time 12 minutes, addition of water 16 ml) produces the most organoleptically preferred jam in terms of flavor and aroma parameters even though in terms of texture it is less preferred.
KUALITAS SENSORIS DAN AKTIVITAS ANTIOKSIDAN SELAI UMBI BIT (Beta Vulgaris L.) DENGAN PENAMBAHAN VARIASI KONSENTRASI LABU KUNING (Cucurbita moschata) Aan Sofyan; Wilia Afida
FoodTech: Jurnal Teknologi Pangan Vol 2, No 1 (2019): May
Publisher : Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (790.226 KB) | DOI: 10.26418/jft.v2i1.37361

Abstract

Diversification of food products is an effort in order to realize a food security. Indonesia has a variety of food sources that can be developed into various food products. One of the available food sources is beetroot, which can be used to make jam products. Jam is a processed food product that is usually made by cooking fruit that contains pectin and the addition of sugar and acids. Source of pectin that can be used in the process of making jam is pumpkin. This study aims to determine the antioxidant activity and sensory quality of beetroot jam with the addition of pumpkin. The experimental design uses a completely randomized design with variations in the treatment of pumpkin addition by 0% (LK10), 15% (LK15), 30% (LK30), and 45% (LK45). Static analysis using the Kruskal Wallis test, to see the effect of treatment of the analyzed parameters. The results of antioxidant activity testing using DPPH method on beetroot jam with the addition of pumpkin by 0%, 15%, 30%, and 45% respectively were 53.33%, 43.31%, 40.38%, and 35 99%. The panelists' preference test showed the effect of adding different yellow pumpkins on beetroot jam on the acceptability score of taste and texture, while for other acceptability parameters both color, aroma, and overall did not show any influence. Overall, the most preferred jam product is beetroot jam with 45% pumpkin.
KAJIAN SUBSTITUSI TEPUNG TERIGU DENGAN PASTA JAGUNG MANIS (Zea mays saccharata sturt) PADA PEMBUATAN KUE BINGKE Riko Imanuel; Suko Priyono; Lucky Hartanti
FoodTech: Jurnal Teknologi Pangan Vol 2, No 1 (2019): May
Publisher : Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (691.467 KB) | DOI: 10.26418/jft.v2i1.38022

Abstract

Bingke was a traditional cake that resembles a kue lumpur that was made of wheat flour, sugar, milk, coconut milk, egg, and salt. The purposes of this research were to know the best substitution of wheat flour and sweetcorn pasta in the making of Bingke cake and to find out the product of sweetcorn composition that the most preferred of consumers. This research used a randomized complete block design (RCBD) one factor that was the ratio of formulation between wheat flour and sweetcorn pasta was repeated four times by six levels. The observing parameters were measured of water content, developmental power and sensory. The data obtained were analyzed by the ANOVA test of a 5% test level. The results showed the best treatment for Bingke 15 g sweetcorn and 10 g wheat flour, water content 63.53% and developmental power 8.75%. The sensory characteristics of sweetcorn Bingke were the taste 4.0 (like), sweetness level 4.1 (like), texture 4.3 (like), and preference 4.4 (like). 
EVALUASI SENSORI DAN KIMIA SNACK BAR BERBAHAN BAKU TEMPE DAN KURMA SEBAGAI MAKANAN PEMULIHAN PADA ENDURANCE SPORT diandini andriani; Yuges Saputri
FoodTech: Jurnal Teknologi Pangan Vol 2, No 1 (2019): May
Publisher : Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (709.441 KB) | DOI: 10.26418/jft.v2i1.37999

Abstract

Endurance sport is a kind of sport which has main activities utilizes the strength of muscle endurance with a long duration. Those activities surely requires appropriate nutritional intake to restore the physical performance of athletes. The study aims to evaluate the sensory and chemical characteristics of snack bars developed from tempeh and dates. This experimental study used a completely randomized design (CRD) which utilized tempeh and Tunisian dates Deglet nour as the main raw materials. The Visual Analog Scale (VAS) method was used to determine the product sensory value; proximate analysis methods was used to determine the level of carbohydrate, protein, fat, water, and ash; and the electrolyte levels, namely Na + and K- were determined by the Atom Absorption Spectrophotometry (AAS) method. The result showed that there were no significant differences in sensory values among the formulation except “taste” parameters. Selected formulation F2 (Tempeh 85 g: Dates 215 g) contains 61.60% carbohydrate, 12.92% protein, 3.15% fat, 20.09% water, and 2.23% ash content and contains  Na+ about 0.8 mg / 100 g and K- about 4.18 mg / 100 g. Thus, the snack bar has a potential to be a recovery food of endurance sport athletes performance. However, it is suggested to study further of direct influence of snack bar consumption on the physical performance on endurance sport athletes.
KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK COOKIES DENGAN PENAMBAHAN PUREE LABU KUNING DAN TEPUNG CANGKANG TELUR AYAM Suryati Suryati; Maherawati Maherawati; Lucky Hartanti
FoodTech: Jurnal Teknologi Pangan Vol 2, No 1 (2019): May
Publisher : Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (682.507 KB) | DOI: 10.26418/jft.v2i1.38020

Abstract

Cookies are a popular snack for people. Additional of plk (pumkin puree) and tct (eggshell flour) will increase the nutritional value of cookies. The aims of this study is to determine the chemical and organoleptic characteristics of cookies made from pumpkin puree and chicken eggshell flour. The research using a Complete Randomized Block Design (CRBD) with singel factor that was the addition of eggshell flour and pumpkin puree (5:55, 7:53, 9:51, 11:49, 13:47, 15:45) and each treatment repeated 4 times so that 24 treatment combinations obtained. Data was analyzed statistically by using the ANOVA test, continued by HSD test. Organoleptic data was analyzed by Kruskall Walis test. The addition of pumpkin puree and chicken eggshell flour did not affect the water content, color, taste and overall preference level of the cookies produced, but did affect ash content, calcium levels and texture of cookies. Based on the effectiveness test (De Garmo), the best cookies are produced from a ratio of 7% chicken eggshell flour and 53% pumpkin puree with chemical characteristics : water content 4.206%, ash content 0.865%, calcium content 3.767%, texture 0.607 Kg Force, color 3.433 (likes), taste 3,533 (likes) and an overall average value of 3,600 (likes).

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