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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 7, No 2 (2024): October" : 5 Documents clear
Characteristics of Goat's Milk Yoghurt With The Addition of Pineapple Juice (Ananas comosus (L.) Merr.) Rahmah, Maulia; Dewi, Yohana Sutiknyawati Kusuma; Maherawati, Maherawati
FoodTech: Jurnal Teknologi Pangan Vol 7, No 2 (2024): October
Publisher : Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/jft.v7i2.90376

Abstract

Yoghurt is a dairy product fermented with Lactobacillus bulgaricus and Streptococcus thermophilus bacteria, which are then inoculated until the characteristic acidity, odor, and taste are achieved. Goat's milk is an alternative for making yoghurt due to its better nutritional content compared to cow's milk. The addition of pineapple juice in yoghurt production is believed to improve the physicochemical and sensory properties of the yoghurt. This study aimed to investigate the effect of pineapple juice supplementation and determine the concentration of pineapple juice that results in the best physicochemical and sensory characteristics of goat milk yoghurt. The study used a single-factor Randomized Block Design (RBD) with six treatment levels (0%, 5%, 10%, 15%, 20%, and 25%). The best treatment was 20% pineapple juice, which resulted in an average total dissolved solids of 16.50 ºBrix, pH 4.41, total acidity of 0.60%, vitamin C content of 44.00 mg/100g, antioxidant activity of 72.56%, L* of 30.75, a* of -1.48, and b* of 5.43. The sensory characteristics had average values ranging from 3.50 to 3.93, indicating a preference for the color, aroma, texture, taste, and overall characteristics.
Potential of Cashew Leaves (Anacardium occidentale L) for Health Wijayanti, Willy; Horisanto, Abraham; Pamungkas, Ilham Wahyu; Jannah, Syerina Raihatul; Agustin, Venny
FoodTech: Jurnal Teknologi Pangan Vol 7, No 2 (2024): October
Publisher : Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/jft.v7i2.90385

Abstract

Traditionally employed in folk medicine, cashew leaf (Anacardium occidentale L.) has recently attracted a lot of scientific attention because of its possible health advantages. According to recent research, cashew leaves are abundant in bioactive substances such as terpenoids, flavonoids, and tannins that have a variety of pharmacological actions, such as anti-inflammatory, anti-cancer, antidiabetic, and antioxidant qualities. These bioactive chemicals work through a variety of molecular processes, including scavenging free radicals, modifying inflammatory pathways, and increasing the activity of antioxidant enzymes. Studies conducted both in vitro and in vivo have demonstrated the potential of cashew leaf extracts in the treatment of a number of chronic illnesses, such as diabetes mellitus and other degenerative conditions. Additionally, cashew leaves have encouraging opportunities as a natural source for the creation of medications and functional foods, including herbal remedies, dietary supplements, and natural cosmetics. More research is needed to find out if cashew leaf extracts are safe and effective over the long term and to figure out exactly how these bioactive chemicals work. In order to maximize the use of cashew leaves, future research should concentrate on identifying the main bioactive chemicals, improving extraction techniques, and creating appropriate formulations.
Effect of Aluminium Foil Packaging Thickness on the Product Quality of Banana Chips Oktaviandi, Audri; Purwayantie, Sulvi; Hartanti, Lucky
FoodTech: Jurnal Teknologi Pangan Vol 7, No 2 (2024): October
Publisher : Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/jft.v7i2.90398

Abstract

This study aims to analyse the effect of aluminium foil packaging variation on the quality of kepok banana chips based on the parameters of moisture content, ash content, free fatty acid, colour, texture, and organoleptic test. The two types of packaging used were Full Aluminium Foil (0.3 mm) and Plastic Combination Aluminium Foil (0.2 mm), with a product shelf life of 30 days. Quality parameters were tested using moisture content, ash content, free fatty acids and sensory analysis, including colour and texture. The results showed that the packaging variation had no significant effect on moisture content, ash content, colour, and texture, but had a significant effect on free fatty acid content. The kepok banana chips produced did not meet the standard of fruit chips, both in terms of moisture content, ash content, and free fatty acids. However, the assessment by semi-trained panelists showed preference for the kepok banana chips based on colour and texture.
Anti diabetic Activity Of Green Tea And Black Tea (In Vivo) Oktaviani, Sulha Rahmi; Nabilah, Uray Ulfah
FoodTech: Jurnal Teknologi Pangan Vol 7, No 2 (2024): October
Publisher : Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/jft.v7i2.90374

Abstract

Diabetes is a chronic medical condition that affects the way the body processes glucose. In recent years, there have been various advances in the diagnosis, management and treatment of diabetes, especially type 1 and type 2 diabetes. Green tea and black tea have long been known to have various health benefits, including potential anti diabetic effects. This article presents a review of the anti diabetic activity of green tea and black tea based on in vivo studies. Green tea, which is rich in polyphenols such as epigallocatechin-3-gallate (EGCG), is known to improve glucose tolerance and reduce insulin resistance. These effects are mediated by an increase in GLUT4 expression, as well as a reduction in insulin resistance index. Black tea with distinctive ingredients such as theaflavin and thearubigin, shows potential in inhibiting carbohydrate hydrolysis enzymes, increasing insulin secretion, and improving pancreatic function. Studies using animal models of diabetes have shown that tea consumption can lower blood glucose levels, improve glucose tolerance, and prevent damage to pancreatic beta cells. Although various studies have supported these benefits, there are inconsistencies in the results of epidemiological studies in humans. This could be due to variations in tea processing methods, tea chemical composition, as well as differences in research conditions. Therefore, further research is needed to understand the mechanisms underlying the anti diabetic effects of green tea and black tea and develop more controlled clinical applications.
The Paradigm Shift In Food Preservation: Thermal And Non-Thermal Processes Nabilah, Uray Ulfah; Oktaviani, Sulha Rahmi
FoodTech: Jurnal Teknologi Pangan Vol 7, No 2 (2024): October
Publisher : Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/jft.v7i2.90375

Abstract

The changes in consumer prevalence in the selection of thermal and non-thermal processes are closely related to paradigm shifts. The study of paradigm changes in process technology will provided information in the development of food processing technology. This review aimed to analyse the paradigm shift of thermal and non-thermal processes in ontology, axiology, and epistimology, and to study the driving factors of the paradigm shift based on literature studies. The existence of thermal process technology was started from food safety issues that led to various modern food processing innovations. The recorded inventions included the processing of food products in hermetic containers at high temperatures, product packaging, variations of sterilization and pasteurisation methods, autoclave equipment, prediction of thermal process adequacy, and process hurdles. A problem of thermal process applications in food industry is the over-process that leads to degradation of product quality. The awareness of the importance of health and the environment has been shifting public perception from thermal processes to non-thermal alternative processes. Non-thermal processes have been proven to be a food preservation technology because it can inactivate microbes and minimise product quality losses. The mechanism of microbial inactivation depends on the type of technology used. The types of non-thermal process technologies include pulsed UV-light, ultrasound, irradiation, cold plasma, pulsed electric fields, and high hydrostatic pressure. The presence of thermal and non-thermal processes has provided a wide variety of new innovations, but for optimal optimisation, more studies are required in the future.

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