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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 2 (2019): October" : 5 Documents clear
SIFAT KIMIA DAN SENSORI BROWNIES BERBAHAN BAKU TEPUNG MOCAF, JAGUNG DAN KEDELAI HITAM Atia Fizriani; Nela Eska Putri; Nanda Triandita
FoodTech: Jurnal Teknologi Pangan Vol 2, No 2 (2019): October
Publisher : Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/jft.v2i2.40799

Abstract

Wheat flour is often used as the main ingredient for making brownies. Indonesia is one of the largest wheat flour importers. Diversification of food from local sources can reduce food imports such as wheat flour. The aim of this study was to determine the best formulation of mocaf flour, corn and black soybeans as raw material for the production of brownies based on chemical and sensory properties. There are 4 brownies formulations, Brownies A (100% mocaf flour), B (50% mocaf flour, 30% black soybeans flour, and 20% corn flour), C (50% mocaf flour, 25% black soybeans flour, and 25% corn flour), and D (50% mocaf flour, 20% black soybeans flour, and 30% corn flour). The result showed that brownies A had the highest carbohydrate content (60.74 ± 0.43%) and brownies B had the highest protein content (5.79 ± 0.03%) and crude fiber (2.71 ± 0,04%). The addition of black soybean flour which has high levels of protein and crude fiber affects to the protein and fiber content of the brownies. Brownies A was the most preffered in the attributes of texture, color, odor, and taste.
KARAKTERISTIK ORGANOLEPTIK DAN KIMIAWI SNACK POCKET STICK KACANG MERAH (Phaseolus vulgaris L) DENGAN PENAMBAHAN IKAN TERI (Stolephorus sp) SEBAGAI KUDAPAN SEHAT ANAK SEKOLAH Yulia Silvianti Cidi; Yuges Saputri
FoodTech: Jurnal Teknologi Pangan Vol 2, No 2 (2019): October
Publisher : Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/jft.v2i2.40765

Abstract

Food consumed by school children commonly contains low levels of macro and micro nutrients. Eating habits which is consuming low-nutrient foods in school children may affect the nutritional status and will ultimately lead to their ability in learning activities at school. This study aims to determine the level of organoleptic acceptance and chemical properties of red bean (Phaseolus vulgaris l) stick pocket  with the addition of anchovies (Stolephorus sp) intended for school children. This research is experimental, using a Completely Randomized Design (CRD) and Visual Analog Scale (VAS) instrument as well as a Likert scale. Based on the results of the analysis, there were no significant differences in all parameters (color, taste, aroma, texture, taste, and overall) both the hedonic value and the hedonic quality. The best pocket stick nutrient content is in the formulation with the addition of 80 grams of anchovies and 70 grams of red beans that has a water content of 4.10%, ash content of 3.32%, fat content of 3.84%, protein content of 14.6%, carbohydrate content of 54.08%, fiber content crude 6.00 mg, and calcium levels 147.08 mg. Thus snack pocket sticks can be used as additional food for school children
KARAKTERISTIK ORGANOLEPTIK BERAS ANALOG ‘MOSINGGAJA’ DARI MOCAF (Modified Cassava Flour) SINGKONG GAJAH (Manihot utilissima) DAN TEPUNG JAGUNG MANIS Siti Masithah Fiqtinovri
FoodTech: Jurnal Teknologi Pangan Vol 2, No 2 (2019): October
Publisher : Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/jft.v2i2.37417

Abstract

Diversification of food at this time has been done a lot, one of them through making artificial rice or analog rice to reduce the level of rice consumption which is getting higher along with increasing population. Analog rice can use composite materials in the process, such as mocaf of Singkong Gajah and sweet corn flour. The aim of this research is to find an analog rice formulation of mocaf of Singkong Gajah and sweet corn flour (Mosinggaja) which panelists liked and accepted through organoleptic testing. The making of Mosinggaja analog rice is carried out by the cold extrusion method and using a Completely Randomized Design (CRD) with a formulation of 60 g mocaf : 40 g corn flour ; 70 g mocaf : 30 g corn flour ; 80 g of mocaf : 20 g of corn flour. Based on organoleptic test results, Mosinggaja analog rice grain that is accepted by panelist was the formulation of 80 g of mocaf : 20 g of corn flour with a value of 4.12 (like), and the description of rice grain were white color (3.56), the aroma did not match the type of flour (2.60), rather fragile texture (3.16), and non-uniform uniformity of rice grains (2.64). While the Mosinggaja analog rice formulation that received by the panelists was a formulation of 80 g of mocaf : 40 g of corn flour with a value of 3.12 (rather like) and the description of rice were slightly yellowish-white color (3.20), the distinctive aroma of flour (2, 76), slightly sticky texture between rice granules (3.44), and rather sweet taste (3.04).
MIKROENKAPSULASI MINYAK SAWIT MERAH DENGAN VARIASI SUHU PENGERINGAN DAN JENIS BAHAN PENYALUT DENGAN METODE FOAM-MAT DRYING Nur Endah Saputri; Ngatirah Ngatirah
FoodTech: Jurnal Teknologi Pangan Vol 2, No 2 (2019): October
Publisher : Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/jft.v2i2.40767

Abstract

This study aims to determine the heat drying and kind of coating material for microencapsulated by physicochemical and organoleptic properties. Experimental design use Divide Plot Design (DPD) with two variables. The various heat drying (S) namely 50°C (S1), 60°C (S2), dan 70°C (S3), while as a section plot is a kind of coating mateials namely Na-Alginate (L1), Starch (L2), Carboxyl Methy Cellulose (L3), dan Chitosan (L4). The result showed variations of heat drying did not affect physical, chemical, and preference (color and texture) tests. The kind of coating material influences, water content, oil content, solubility, and preference test (color & texture), but does not significantly affect the content of free fatty acids, peroxide numbers, and carotenoid levels. The best overall results were found in microencapsulates with Starch coating ingredients with properties: 2.08% water content, free fatty acid content 0.63%, peroxide number 23.61 meq / kg, carotenoid levels 131.61 ppm, levels oil encapsulated 53.62%, solubility 57.03%, and munshell 91 color (dark yellow).
KARAKTERISTIK FISIK DAGING SAPI HAS DALAM PADA PERENDAMAN BERBAGAI BAGIAN BUAH NANAS Inti Mulyo Arti; Adinda Nurul Huda; Evan Yonda Pratama
FoodTech: Jurnal Teknologi Pangan Vol 2, No 2 (2019): October
Publisher : Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/jft.v2i2.40798

Abstract

The purpose of this study was to determine changes in physical characteristics in tenderloin beef due to soaking in various parts of pineapple with different soaking times. The portion of pineapple that is used includes the meat, middle weevil, bark and leaves. The treatment of beef has inside without soaking pineapple was stated as control. The measured variables are pH, weight and temperature of beef has in. Observations were carried out for 0, 10, 20, 30, 40, 50 to 60 minutes soaking. The results showed that beef has been deep for 60 minutes soaking with the juice of the pineapple fruit changes in pH, weight and temperature. The pH value of meat on soaking meat, tubers and pineapple leaves is relatively the same. The weight of pineapple flesh increases along with the immersion of the pineapple juice. The temperature of beef has decreased in except for soaking with tuber juice and pineapple meat.

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