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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 6, No 1 (2023): May" : 5 Documents clear
The Effect Of Exselsa Coffee Roasting Temperature And Time On The Physicochemical And Sensory Properties Of Coffee Powder Remondus Rendy R. Sihombing; Suko Priyono; Lucky Hartanti
FoodTech: Jurnal Teknologi Pangan Vol 6, No 1 (2023): May
Publisher : Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/jft.v6i1.65999

Abstract

This study aims to obtain the best combination of temperature and roasting time in processing excelsa coffee beans on the quality of the coffee powder produced. The research design used RAK which was arranged by factorial two factors, namely roasting temperatures of 190°C, 200°C, 210°C and roasting times of 10, 15, 20 minutes, so that 9 treatment combinations were obtained, 3 replications. The result data were analyzed statistically with the ANOVA test, followed by the BNJ test, the best quality coffee powder was produced at a temperature and time of 210°C 15 minutes, namely yield 84.70%, water content 1.85%, ash content 3.95%, caffeine content 6,88%, organoleptic characteristics, aroma 3.97 (strong), acidity 3.43 (slightly sour), body/mouthfeel 3.70 (thick), color 3.97 (black), and consumer preferences 3.70 (like).
The Addition of Cermai Fruit Strait (Phyllanthus Acidus) on THe Sensory Quality Of Gummy Candy Julia Nooradilah; Mariani Mariani; I Gusti Ayu Ngurah Singamurni
FoodTech: Jurnal Teknologi Pangan Vol 6, No 1 (2023): May
Publisher : Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/jft.v6i1.66181

Abstract

This study aims to determine the sensory quality of gummy candy by adding 20%, 40%, and 60% cermai or malay gooseberry juice. This research began in January 2022 at the Processing Laboratory of the Universitas Negeri Jakarta of Jakarta Culinary Art  Education Study Program. This research used the experimental method. The sample in this study was gummy candy with 20%, 40%, and 60% cermai juice. Data collection in this study used a hedonic quality test, where 45 moderately trained panelists assessed all aspects of the sensory quality of cermai juice – gummy candy samples. Based on the results of statistical hypothesis testing, there was a significant effect on the aspects of cermai aroma, sweetness, cermai flavor, and sour taste, which was then continued with the Tukey test. The hedonic quality test and Tukey test showed that gummy candy with 60% cermai juice addition had the best sensory quality in gumminess, sweetness, cermai flavor, and cermai aroma.
Quality of Lemongrass-Pandan Stew with Added Lime (Citrus amblycarpa) as Herbal Drink Suharti Suharti; Suko Priyono; Lucky Hartanti
FoodTech: Jurnal Teknologi Pangan Vol 6, No 1 (2023): May
Publisher : Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/jft.v6i1.66209

Abstract

Herbal drinks are drinks made from natural ingredients that are beneficial to the body and are believed to have traditional healing properties. Herbal drinks are usually made from spices or from the plant itself such as roots, stems, leaves, flowers or tubers. The plants used are very easy to find, especially in Pontianak, West Kalimantan, one of which is lemongrass, pandan leaves and lime chili. In addition to the needs of the kitchen, chili orange is a source of vitamin C which is beneficial for the body and orange chili juice also gives a distinctive taste and color to food and drinks. The purpose of this study was to determine the quality of lemon grass pandan herbal drink by adding chili orange juice as a herbal drink to produce the best physicochemical and sensory properties. The method used was a randomized block design (RBD) with 7 treatment levels (p) and 4 replications for a total of 28 treatments. The results showed that the best treatment based on the effectiveness index of lemon grass pandan herbal drink with the addition of orange chili sauce was (4:30:30:40) with the characteristics of pH 3.79, vitamin C 45.76 mg/100g, TPT 5.00 ºBrix. Sensory char
Kandungan Nutrisi, Aktivitas Antioksidan dan Karakter Sensori Liang Teh Pada Berbagai Penambahan Sari Jeruk Sambal Pada Liang Teh Yohana Sutiknyawati Kusuma Dewi
FoodTech: Jurnal Teknologi Pangan Vol 6, No 1 (2023): May
Publisher : Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/jft.v6i1.66211

Abstract

Tea is a popular drink consumed in Pontianak City, Indonesia. One type of tea served commercially in Pontianak City, Indonesia, consists of a mixture of muje leaves, pineapple shells, oregano leaves, aloe vera skin, pandan leaves as a tea ingredient and secang as a tea ingredient, with a certain ratio. The trend of flavors in tea with a typical Pontianak ocitrus flavor such as Citrus amblycarpa that it “jeruk sambal” is locally name, is interesting to study. The purpose of this study was to determine the nutritional content, antioxidant activity and sensory characteristics of tea leaves in various additions of orange and chili sauce. There were seven concentration formulations of adding chili orange juice (0 ; 0.5 ; 1.0 ; 1.5; 2.0 ; 2.5 and 3.0) % to the tea liang formula used in this study. The observed variables were vitamin C content, pH, antioxidant activity and sensory characteristics. The results showed that the content of vitamin C, pH and antioxidant activity were affected by the concentration of the addition of orange chili juice. The content of citamin C ranged from 11.88 ± 0.21 to 23.41 ± 0.34 mg/100 ml, the pH ranged from 4.16 ± 0.26 to 6.52 ± 0.12 and the resulting activity was 45 .61 ± 0.41 to 60.03 ± 1.41 % for DPPH radical inhibition. The sensory characteristics of the resulting tea burrows do not affect the aroma but affect the color and taste. Based on the results of the study it was found that the addition of 0 to 3% chili orange juice to the tea liang formulation could increase the vitamin C content, lower the pH and antioxidant activity but only affect the color and taste and not affect the aroma.
Formulasi Penambahan Kacang Hijau Pada Susu Nabati Biji Cempedak (Artocarpus integer) Instan Tri Elia Marpaung; Tri Rahayuni
FoodTech: Jurnal Teknologi Pangan Vol 6, No 1 (2023): May
Publisher : Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/jft.v6i1.66318

Abstract

Vegetable milk is processed from grains such as soybeans and red beans, but lately, grains also come from fruit seeds, although they specifically differ in the content of the majority of nutrients. The jackfruit seed is one of the trees whose sources can be developed into vegetable milk. In West Kalimantan, cempedak fruit seeds cannot always be found because they are classified as seasonal fruits, so instant powdered milk is the right choice to maintain its shelf life, knowing that it can be consumed anywhere. Modern technology supports the creation of instant vegetable milk, making it easier to consume, pack, and carry anywhere. This study aims to obtain the formulation of adding mung bean as a protein source that produces the best physicochemical and sensory characteristics of instant cempedak seed vegetable milk. The method used in this study was a randomized block design (RBD) with one factor, namely the formulation between mung bean and jackfruit seed notation (a) which consisted of 6 treatment levels. The results of the study concluded that the formulations of cempedak seeds and aloe vera produced the best formulations, namely formulation a5 (36:30), with the best chemical and sensory characteristics creating a protein content of 25.68%; water content of 10.86%; total dissolved solids 4.00 oBrix; pH 4.73; taste 3.90 (like); color 3.93 (like); aroma 3.63 (somewhat like); and overall 3.93 (kind of like it)

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