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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 2 (2022): October" : 5 Documents clear
The Effect of Fermentation Time of Waste Cabbage (Brassica oleracea) as a Natural Preservative in Tofu Deviana Cahyaningsih; Agung Sugiharto
FoodTech: Jurnal Teknologi Pangan Vol 5, No 2 (2022): October
Publisher : Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/jft.v5i2.58155

Abstract

Cabbage (Brassica oleracea) is a vegetable commonly grown in the highlands. Cabbage is easily rotten or damaged, so the waste produced by cabbage is in the form of rotten leaves. The waste is a substrate of lactic acid bacteria such as Lactobacillus lactic acid-producing bacteria. Preserving food using chemical preservatives can cause health problems for consumers, so natural preservatives are needed that are safe to use. This study aims to utilize lactic acid produced by fermenting cabbage waste as a tofu preservative.  Fermentation functions in the formation of lactic acid bacteria from lactose which can slow down decay. The method used in this study was experimental, and the research design was a Completely Randomized Design (CRD) with a fermentation time variation factor consisting of three levels: 4, 7, and 10 days. The study showed that variations in the fermentation time of the fermented cabbage waste solution resulted in a pH ranging from 3-5, and organoleptic observations on tofu preserved with the liquid from fermented cabbage waste were clean white, pale white, and yellow spots. The texture was not slimy, slightly slimy, and slimy. The odor was not pungent or normal, slightly pungent, and pungent. From the research, it can be concluded that the best time for fermentation cabbage waste is 7 to 10 days, with a pH ranging from 3 to 4. 
Importance of Product Quality, Price, Service and Promotion on Consumer Satisfaction (Case Study of Nasi Bebek Buma Restaurant: Perintis Kemerdekaan Branch) Friski Okta Ayu Putri; Retnosyari Septiyani; Yunda Maymanah Rahmadewi
FoodTech: Jurnal Teknologi Pangan Vol 5, No 2 (2022): October
Publisher : Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/jft.v5i2.62149

Abstract

The importance of food needs causes the food and beverage business never to fade. Implementing a strategy to maintain market shares must be carried out appropriately, especially during the pandemic that caused many companies to go bankrupt. Product quality, price, promotion, and service have direct and significant effects on consumer satisfaction, with case studies on the number of restaurants that went bankrupt due to the pandemic. However, there has been no further research on restaurants that survived this pandemic, such as the Nasi Bebek Buma Restaurant. This study investigated the relationship between product quality, price, promotion, and service on customer satisfaction. This study used a quantitative method with a questionnaire approaching consumers and direct interviews with the owner of the Nasi Bebek Buma Restaurant. This study used a population of consumers of Nasi Bebek Buma Restaurant and a sample of consumers who have bought at Nasi Bebek Buma Restaurant taken by incidental random sampling. Data analysis was obtained using descriptive analysis and classical assumption test using normality test, multicollinearity test, and heteroscedasticity test. In addition, multiple regression analysis was also used to predict the value of the influence of two or more independent variables on the dependent variable to indicate whether there is a functional relationship or causal relationship between two or more independent variables. Hypothesis testing using the F distribution table with a significance level of 5% and a partial regression coefficient significance test (t-test). The results showed that product quality, price, and promotion individually had a positive and significant effect, while service had a positive but not significant effect on consumer satisfaction at Nasi Bebek Buma Restaurant, Perintis Kemerdekaan Branch. The promotion variable is the most dominant variable of consumer satisfaction at Nasi Bebek Buma Restaurant, Perintis Kemerdekaan Branch.
Study of Brewing Temperature and Time on Antioxidant Activity in Kratom Leaf Powder (Mitragyna speciosa Korth.) Martha Christina; Purwayantie Sulvi; Suko Priyono
FoodTech: Jurnal Teknologi Pangan Vol 5, No 2 (2022): October
Publisher : Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/jft.v5i2.62223

Abstract

Kratom (Mitragyna speciosa Korth.) is a plant commonly found in Kapuas Hulu that contains bioactive antioxidant compounds, such as alkaloids, flavonoids, phenols, terpenes, and saponins. The brewing process is one method that can be used to extract antioxidant compounds. The problem is that there is no research on the best temperature and time for brewing antioxidant compounds in kratom leaf powder. Therefore, this study aimed to determine the best time and temperature for the antioxidant activity of brewing kratom leaf powder. This study used a two-factor factorial Completely Randomized Block Design (RCBD) method consisting of 3 treatments of brewing temperature (70, 85, 95 °C) and brewing time (5, 10, 15 minutes) with 3 replications. The data obtained were analyzed using the ANOVA test (a=5%) followed by BNJ (a=5%). The best treatment was determined using the effectiveness index test. The parameters tested in this study consisted of total alkaloids, total flavonoids, total phenols, and antioxidant activity. The test results show that the best time and temperature treatment that produced the highest antioxidant activity value was 95°C, 15 minutes, with the characteristics of total alkaloids (13,589%), total flavonoids (30,754 mg QE/g), total phenol (12,258 mg GAE/g), activity antioxidants (91.543%).
Motivation on Boba Drink Consumption Nadia Ulfa Nashwara; Cita Eri Ayuningtyas
FoodTech: Jurnal Teknologi Pangan Vol 5, No 2 (2022): October
Publisher : Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/jft.v5i2.63945

Abstract

Boba drinks are popular in the trend of sweet foods and drinks in great demand by millennials. According to previous research, the sugar content in this boba drink is very high and is included in the category of high-sugar drinks that can cause serious health effects if consumed in excess. This study aims to determine the motivational factors for the consumption of boba drinks by people in the city of Yogyakarta. This research was qualitative research with a phenomenological approach. The study was conducted at boba beverage outlets in Yogyakarta by using purposive sampling. Respondents who participated in this study were 5 people who had consumed boba drinks at least once in the past month. Data collection was carried out by in-depth interviews with respondents, and data triangulation was carried out to ensure that the data obtained were valid. The results showed that the respondents liked the creamy and sweet taste. The distinctive taste of boba drinks was the main attraction for consumers. In addition, at price, respondents felt that the price and the product served were appropriate. Brand popularity also affected respondents' motivation to try the drink, based on drink advertisements that include promos. Price was a factor of consideration because consumers would see the suitability of the price with the goods purchased. Conclusion: motivation to consume boba drinks is motivated by various factors, including taste, price, brand, atmosphere, and promotion.
System Performance Test Of Kratom Leaf Crushing Machine Fransiskus Tobi; Sholahuddin Sholahuddin; Suko Priyono
FoodTech: Jurnal Teknologi Pangan Vol 5, No 2 (2022): October
Publisher : Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/jft.v5i2.63947

Abstract

Various activities in processing kratom leaves in the Kapuas Hulu area are carried out manually and using simple tools. This process has a low capacity and can interfere with the workers' health due to exposure to dust from inhaled materials while working. So we need innovation in using machines that can support the work of the community. The purpose of this study was to test the performance of the kratom leaf crusher machine, including production capacity, yield, size distribution of crumbled leaves, electrical power requirements, and effectiveness of bone and leaf separation. This study used an experimental method by testing the performance of the kratom leaf crusher machine. This testing process was carried out 3 times with different sample weights: 2 kg, 3 kg, and 4 kg. Testing the performance of the crumb machine obtained a production capacity of 57,43 kg/hour, leaf yield of 94,4%, electric power of 19,46 watts/kg, a rotational speed of 1501 rpm, and a noise level of 103,2 dB. The distribution of the diameter of the crushed material was more at the size of 0,84 mm. Testing the separator machine obtained a capacity of 7,42 kg/hour, an electric current of 1,9 A, an air speed of 3,9 m/s, and a noise level of 100,6 dB. The effectiveness of separating the clean leaves off the crumb machine was 76,4% lower than the winnowing in the Kapuas Hulu community, which was 81,2%. The study shows that the crumb machine's performance can increase production capacity. However, improvements need to be made, especially in the discharge channel, so there are no gaps and expedite the process of removing materials to reduce material loss during the crumbling process.

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