cover
Article Per Year (5 Year)
All
Home Page
OAI Link
Editorial Team
Contact
Reviewer
Google Scholar
Contact Name
Oke Anandika Lestari, STP, MSi
Contact Email
oke.anandika@gmail.com
Phone
+6282254699599
Journal Mail Official
foodtech@untan.ac.id
Editorial Address
Program Studi Ilmu dan Teknologi Pangan, Fakultas Pertanian, Universitas Tanjungpura Jl. Prof. Dr. H. Hadari Nawawi, Pontianak, Kalimantan Barat
Location
Kota pontianak,
Kalimantan barat
INDONESIA
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 68 Documents
 1   2   3   4   5 
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.
Enkapsulasi Pediococcus pentosaceus Menggunakan Matriks Kombinasi Tapioka Asam dan Tapioka nanokristalin dengan Susu Skim Ira Erdiandini
FoodTech: Jurnal Teknologi Pangan Vol 4, No 1 (2021): May
Publisher : Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/jft.v4i1.47055

Abstract

Pati dan modifikasinya potensial untuk digunakan sebagai matriks enkapsulasi bakteri asam laktat (BAL), di antaranya yaitu tapioka asam dan tapioka nanokristalin. Studi ini bertujuan untuk membandingkan penggunaan matriks tapioka asam dan tapioka nanokristalin dengan kombinasi susu skim untuk enkapsulasi Pediococcus pentosaceus menggunakan freeze drying. Perlakuan yang diujikan yaitu tapioka asam+susu skim 3%, tapioka asam+susu skim 10%, tapioka nanokristalin+susu skim 3% dan tapioka nanokristalin+susu skim 10%. Parameter yang diamati yaitu viabilitas sel sebelum dan sesudah freeze drying, tingkat ketahanan sel, dan kadar air. Enkapsulasi menggunakan matriks tapioka asam dan tapioka nanokristalin menunjukkan hasil yang tidak berbeda nyata. Namun, perlakuan konsentrasi susu skim yang digunakan menunjukkan hasil yang berbeda nyata. Tingkat ketahanan sel Pediococcus pentoseceus meningkat dengan peningkatan konsentrasi susu skim yang ditambahkan, Hasil terbaik diperoleh dengan penambahan susu skim 10% yaitu menghasilkan tingkat ketahanan sel sebesar 97% pada matriks tapioka asam dan 96,46% pada matriks tapioka nanokristalin. Hasil penelitian ini menunjukkan bahwa baik matriks tapioka asam maupun tapioka nanokristalin baik digunakan untuk enkapsulasi Pediococcus pentosaceus dengan menghasilkan tingkat ketahanan sel > 87% dan kadar air 10-18%.
KANDUNGAN PROKSIMAT JAMUR LIAR (Volvariella volvacea) PADA TANDAN BUAH KOSONG KELAPA SAWIT (Proximate Content edible wild mushroom Volvariella volvacea On The Empty Fruit Oil Palm Fruit) Ahmad Mustangin
FoodTech: Jurnal Teknologi Pangan Vol 3, No 1 (2020): May
Publisher : Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/jft.v3i1.38147

Abstract

The processing of oil palm fruit in the factory produces waste in the form of empty fruit bunches (EFB). During the decomposition process of EFB into organic materials, it is very easy to grow edible wild mushrooms. Sanggau Regency people call it mushroom pentol. The mushrooms is known as an excellent source of nutrition including macronutrients. This study aims to determine the proximate content of edible wild mushrooms (pentol) that grow on oil palm empty fruit bunches (Elaeis guineensis Jacq). The results showed the water content (wb) was 91.94%; ash content (db) 8.19%; total protein content (db) 47.02%; fat content (db) 17.25%; crude fiber content (db) 5.09% and carbohydrate content (db) 22.45%. So it can be concluded pentol fungus can be a good source of macronutrients.Keywords: empty fruit bunches (EFB), mushroom pentol, proximate Pengolahan buah kelapa sawit di pabrik menghasilkan limbah berupa tandan buah kosong (tankos). Selama proses dekomposisi tankos menjadi bahan organik, dengan sangat mudah tumbuh jamur liar yang edible. Masyarakat Kabupaten Sanggau biasa menyebutnya jamur pentol. Jamur dikenal sebagai sumber nutrisi yang sangat baik termasuk didalamnya makronutrien. Penelitian ini bertujuan untuk mengetahui kandungan proksimat jamur liar edible (pentol) yang tumbuh pada tandan buah kosong kelapa sawit (Elaeis guineensis Jacq). Hasil penelitian menunjukkan kadar air (wb) 91,94%; kadar abu (db) 8,19%; kadar protein total (db) 47.02%; kadar lemak (db) 17.25%; kadar serat kasar (db) 5,09% dan kadar karbohidrat (db) 22.45%. Sehingga dapat disimpulkan jamur pentol dapat dijadikan sumber makronutrien yang baik.Kata Kunci: tankos, jamur pentol, proksimat
PENGARUH PENAMBAHAN GULA PASIR SUKROSA PADA BUAH AREN (Arenga pinnata) TERHADAP KANDUNGAN GIZI MANISAN KOLANG-KALING Lulu Zakiyah Hasna
FoodTech: Jurnal Teknologi Pangan Vol 3, No 2 (2020): October
Publisher : Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/jft.v3i2.42701

Abstract

Buah Aren (Arenga pinnata) atau biasa disebut sebagai kolang-kaling adalah buah yang berwarna putih pucat, berbentuk lonjong, berlendir, dan berukuran sekitar jempol tangan orang dewasa. Berdasarkan situs eatthismuch, tiap 100 gram kolang-kaling mengandung natrium 24 mg, karbohidrat 26.5 mg, net-carbs 23.6 mg, sukrosa 23.5 mg, serat alami 2.9 mg, berbagai vitamin dan mineral, serta asam lemak dan asam amino esensial yang diperlukan oleh tubuh manusia. Selain kandungan gizinya yang sangat besar, kolang-kaling juga memiliki rasa yang enak dan kenyal jika diolah. Penggunaan kolang-kaling di Indonesia telah dikenal secara luas dan memiliki berbagai macam variasi olahan, salah satunya yang cukup populer adalah manisan kolang-kaling. Untuk membuat manisan kolang-kaling, diperlukan sukrosa yang banyak agar gula dapat meresap sempurna pada setiap biji kolang-kaling. Proses pemanisan buah aren ini tentu mempengaruhi kandungan gizi yang dimiliki oleh buah aren. Oleh karena itu, artikel ini bertujuan untuk melakukan analisis pengaruh penambahan gula pasir pada buah aren terhadap kandungan gizi manisan kolang-kaling. Metode analisis yang digunakan adalah metode deskriptif-naratif sedangkan metode pengambilan data yang digunakan adalah metode review berbagai jurnal ilmiah.
The Nutrition Content of Oyster Mushroom and Spinach Flour Alternative Food Processed Ingredients Rahmawati Rahmawati
FoodTech: Jurnal Teknologi Pangan Vol 3, No 2 (2020): October
Publisher : Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/jft.v3i2.43380

Abstract

Oyster mushroom and spinach flour are food preparations that are made through drying and milling processes in order to maintain shelf life. This study aimed to determine the nutritional content of oyster mushroom flour and spinach as an alternative for food processing. This study used a proximate test analysis presented descriptively based on the average results of chemical analysis with 3 treatments. Proximate analysis in the form of crude were protein, water, ash, crude fat, carbohydrate by difference and crude fiber content using the AOAC method, as well as iron content using the spectrophotometric method. The results of the study showed that oyster mushroom flour contains high fiber (27.22 g), protein (23.26 g), and iron (5.80 g), while fiber content (7.56, g), protein (3 , 05 g), and iron (1.80 g) of spinach flour is relatively low. Even so, these two potential foods have very good nutritional value for consumption. Therefore, oyster mushrooms and spinach can be an alternative substitution and fortification of processed food to increase nutrient content.
Karakteristik Fisikokimia dan Sensori Kondimen Perisa Tempe Biji Karet (Hevea brasiliensis) Reni Septiana; Yohana Sutiknyawati Kusuma Dewi; Sholahuddin Sholahuddin
FoodTech: Jurnal Teknologi Pangan Vol 3, No 2 (2020): October
Publisher : Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/jft.v3i2.43142

Abstract

Tempe biji karet merupakan salah satu bahan pangan sumber protein yang dapat digunakan sebagai bahan pembuatan kondimen. Sampai saat ini jenis tempe yang digunakan untuk ekstrak bahan kondimen terbaik belum diketahui. Tujuan penelitian iniuntuk mendapatkan jenis ekstrak tempe yang menghasilkan karakteristik fisikokimia dan sensori kondimen terbaik. Rancangan penelitian menggunakan Rancangan Acak Kelompok (RAK) dengan satu (1) faktor perlakuan yaitu jenis ekstrak tempe (T) yang terdiri dari 3 taraf yaitu tempe segar (t1), tempe semangit (t2), tempe segar+ semangit (t3). Setiap perlakuan diulang sebanyak lima kali. Analisis data fisikokimia menggunakan ANOVA (α=5%) dan uji lanjut T berpasangan (α=5%), sedangkan analisa sensori menggunakan uji Friedman (α=5%) dan uji lanjut T berpasangan (α=5%). Berdasarkan analisa data menunjukkan bahwa  jenis ekstrak tempe berpengaruh pada karakteristik fisikokimia dan sensori kondimen yang dihasilkan. Hasil terbaik kondimen adalah menggunakan bahan baku tempe biji karet semangit dengan karakteristik fisikokimia yaitu kadar air (7,67%), kadar abu (6,31%), kadar protein (41,36%), rendemen (5,82%) dan karakteristik sensori yaitu warna 4,91 (netral), aroma 4,20 (netral), rasa 4,77 (netral) dan kesukaan keseluruhan 5,00 (agak suka).

Page 2 of 7 | Total Record : 68

 1   2   3   4   5 

Filter by Year

2018 2025


Reset
Filter By Issues
All Issue Vol 8, No 2 (2025): October Vol 8, No 1 (2025): May Vol 7, No 2 (2024): October Vol 7, No 1 (2024): May Vol 6, No 2 (2023): October Vol 6, No 1 (2023): May Vol 5, No 2 (2022): October Vol 5, No 1 (2022): May Vol 4, No 2 (2021): October Vol 4, No 1 (2021): May Vol 3, No 2 (2020): October Vol 3, No 1 (2020): May Vol 2, No 2 (2019): October Vol 2, No 1 (2019): May Vol 1, No 1 (2018): October More Issue