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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 5, No 1 (2022): May" : 5 Documents clear
Milk Powder Formulation Based on Durian Seed Flour, Cocoa, Wild Honey “Tikung” and Creamer Ester Apriani UT; Yohana S.K. Dewi; Tri Rahayuni
FoodTech: Jurnal Teknologi Pangan Vol 5, No 1 (2022): May
Publisher : Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/jft.v5i1.57342

Abstract

Durian seed flour has nutritional value as a food but until now extract of durian seed only to make a powder.  The nutritional content of durian seeds has the potential as an ingredient for making milk especially milk powder so that it can be stored for a long time. The purpose of this study was to obtain a durian seed flour formulation that produces the best physicochemical and organoleptic characteristics of milk powder. The method used was a randomized block design with one factor consisting with 4 formulations. The formulation of milk powder that it made of durian seed flour, cocoa powder, vegetable creamer, honey, carboxymethyl cellulose, lecithin and water showed the best chemical and sensory characteristics. The milk powder has a water content of 6.59%; total soluble solids 10.50 °Brix; ash content 3.26%; protein content 7.73%; fat content 25,742%.  The sensory characteristics of milk powder have acolor 4.17 (prefer); taste 3.23 (like); fragrance 3.73 (like); and overall likes 3.60 (likes). 
The Formulation of Aloe Vera (Aloe chinensis Baker) and Calyx of Roselle Flower Petals (Hibiscus sabadariffa L.) For Making Fruit Leather Estha Fresua; Maherawati Maherawati; Lucky Hartanti
FoodTech: Jurnal Teknologi Pangan Vol 5, No 1 (2022): May
Publisher : Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/jft.v5i1.57343

Abstract

Fruit leather is a diversification of jam products. The main ingredient of fruit leather is potential agricultural product. West Kalimantan is the largest supplier of aloe vera in Indonesian while rosella calyx contains pectin and acids as important factors in the making of fruit leather. The aim of this research is to find a formulation of fruit leather by aloe vera and roselle calyx which produce the best chemical and sensory characteristics. The research design uses a randomized block design one factor (formulation of aloe vera and rosella calyx) by five levels of treatment (80:20, 70:30, 60:40, 50:50, 40:60) and was repeat 5 times. The data obtained were statistically analyzed using ANOVA (α = 5%) and if followed by BNJ test (α = 5%). The results showed that the best formulation based on effectiveness index was aloe vera: roselle calyx (60:40) with a characteristic water content  35.46%; crude fiber content  0.71%; vitamin C content 75.68 mg / 100 g; pH 3.15; calcium content 28,2712 mg / 100 g; 16,16% sucrose. The sensory level produces a hedonic texture scale of 4.6 (likes), colors 4.7 (likes) and taste 4.43 (likes).
Types of High-Performance Liquid Chromatography (HPLC) Columns: A Review Natashya Evangeline Fiorelia; Anthony Dharma Wibowo; Natanael Leonard Lae; Allison Ang; Oki Krisbianto
FoodTech: Jurnal Teknologi Pangan Vol 5, No 1 (2022): May
Publisher : Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/jft.v5i1.57334

Abstract

Some chemical analysts, especially those working in the food sector, often find it difficult to choose the HPLC columns for their research. Every so often they tend to modify their method to fit whatever HPLC column available in their laboratory instead of looking for the column type best suited to their experiments. Other than that, HPLC column types are often very limited discussed in the class. This is particularly disadvantageous for those who have sufficient access to select the HPLC column they need for the best result. The lack of insight into the types of HPLC columns available in the market also influenced their decision to select the right column in their analysis to a large extent. This article briefly reviews the differences between the commonly used Particle-Packed Columns with the newer yet less frequently used Monolithic Columns. The types of HPLC columns based on polarity, molecular size, and the electrical charge will be described further, along with the working principle of the columns in brief and various examples of options available on the market. Lastly, the uses of HPLC columns in the food industries are also described. This review is expected to contribute to the field of chemical analysis, such as food analysis.
Formulasi Penambahan Daun Binahong (Anredera cordifolia) Terhadap Daya Terima serta Kandungan Protein pada Perkedel Kentang Nadia Thahirah; Ichsan Ichsan
FoodTech: Jurnal Teknologi Pangan Vol 5, No 1 (2022): May
Publisher : Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/jft.v5i1.57335

Abstract

Binahong (Anredera cordifolia) adalah tanaman yang dimanfaatkan untuk mengobati berbagai jenis penyakit seperti pengobatan pada luka bakar, tifus, pembengkakan hati, pembengkakan jantung, radang usus, meningkatkan vitalitas dan daya tahan tubuh. Binahong memiliki kandungan gizi protein paling banyak yaitu 20 gr per 100 gr binahong, menjadikan olahan pangan sehat yang mempunyai manfaat ganda sebagai pangan lokal. Jenis penelitian bersifat eksperimental dengan rancangan yang digunakan yaitu Rancangan Acak Lengkap (RAL) dengan 3 perlakuan dan pengulangan sebanyak 3 kali. Pengolahan dan analisis data dilakukan dengan menggunakan ANOVA (Analisis of Varians) dan uji lanjut Duncan’ multiple test. Penambahan daun binahong 20 gr, 30 gr dan 40 gr berpengaruh nyata terhadap daya terima. Formulasi yang di sukai panelis terhadap warna, rasa, aroma dan tekstur ada pada perlakuan penambahan daun binahong 20 gr. Dan hasil uji protein berpengaruh nyata terhadap kadar protein pada penambahan daun binahong 20 gr, 30 gr dan 40 gr. Adanya berpengaruh nyata terhadap hasil analisis kadar protein dengan penambahan daun binahong pada formulasi 20 gr, 30 gr dan 40 gr. Serta berpengaruh nyata terhadap sifat organoleptik pada perkedel (p value < 0,05).
Formulasi Snack Bar Tepung Beras Merah (Oryza nivara) dan Edamame (Glycine max (L)merrill): Karakteristik Fisikokimia dan Sensori Muhammad Sayid Falah; Suko Priyono; Dzul Fadly
FoodTech: Jurnal Teknologi Pangan Vol 5, No 1 (2022): May
Publisher : Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/jft.v5i1.57341

Abstract

Penelitian ini bertujuan untuk mendapatkan formulasi tepung beras merah dan edamame yang menghasilkan snack bar berdasarkan karakteristik fisikokimia dan sensori. Rancangan yang digunakan adalah rancangan acak kelompok (RAK) dengan satu faktor perlakuan yaitu tepung beras merah dan edamame yang terdiri dari 6 perlakuan dan 4 kali ulangan. Analisa data yang digunakan yaitu ANOVA (Analysis of Variance) dengan taraf 5%. Apabila berpengaruh nyata, maka dilanjutkan dengan uji Beda Nyata Jujur (BNJ) dengan taraf 5 %. Uji sensori dianalisis dengan uji Kruskal wallis dan penentuan perlakuan terbaik menggunakan uji indeks efektifitas (De Garmo). Formulasi tepung beras merah dan edamame dalam pembuatan snack bar direkomendasikan sebesar 50 % tepung beras merah dan 50 % edamame dengan karakteristik kadar air (11,23 %), abu (2,69 %), lemak (19,46 %), protein (11,05 %), Karbohidrat (55,58 %), serat kasar (1,04 %) dan Total kalori (132,56 kkal) serta dengan karakteristik sensori warna (4,73), tekstur (4,57), aroma (4,80) dan rasa (5,13).

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