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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 68 Documents
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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.
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)
Chemical Characteristics and Acceptability of Bagelen Dry Bread with the Addition of Moringa Leaf Flour (Moringa Oleifera Lam) Khoerunisa, Puja; Fizriani, Atia; Tubagus, Robi
FoodTech: Jurnal Teknologi Pangan Vol 7, No 1 (2024): May
Publisher : Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/jft.v7i1.79426

Abstract

Moringa is a plant that is rich in benefits, because Moringa leaves contain good nutritious food content and can be used as herbal medicine for the body. Moringa leaves can be used to complement nutrition and increase the value of liking in making bread. The purpose of this study was to determine the effect of bagelen bread formulation with the addition of moringa flour on chemical characteristics and acceptability as well as the best treatment for bagelen dry bread. The method used in this study is a completely randomized design (CRD) with 4 levels of treatment and 3 replications. The treatment was done with the addition of moringa flour 0%, 5%, 7%, 10%. Based on the results of the research that has been done, the addition of moringa flour has a significant effect on ash content, protein, fat, carbohydrates, vitamin C, calcium, acceptability of aroma, taste, texture, appearance, and overall attributes but has no significant effect on the water content of bagelen bread. The results of the best analysis of bagelen bread with the addition of moringa flour are in the T1 treatment (95% Wheat flour; 5% Moringa leaf flour) which has the best characteristics including: moisture content 5.51%, ash content 1.95%, protein 9.73%, fat 19.67%, carbohydrates 63.13%, vitamin C 181.18mg/100g, calcium 241.14mg/100g, acceptability testing of aroma attributes 2.44 (like), taste attributes 1.88 (like), texture attributes 2.20 (like), appearance attributes 2.12 (like), and overall attributes 2.04 (like).
Quality Characteristics of Kepok Banana Chips (Musa paradisiaca) From Various Methods Damanhuri, Muhammad Kholid
FoodTech: Jurnal Teknologi Pangan Vol 6, No 2 (2023): October
Publisher : Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/jft.v6i2.74275

Abstract

Standar mutu produk keripik dan tingkat kerenyahan menjadi faktor penting dalam pengolahan keripik pisang kepok, terutama pada industri rumahan, Startup/UMKM. Tujuan dilakukannya penelitian ini adalah untuk mengetahui pengaruh berbagai metode perendaman terhadap karakteristik fisikokimia dan sensori keripik pisang kepok serta mencari perlakuan terbaik memenuhi standar SNI. Penelitian ini menggunakan RAK satu faktor. Perlakunya terdiri dari 3 jenis perendaman: Perendaman larutan perendaman kapur sirih 1%, kalsium klorida 1%, baking powder 1% dan 1 perlakuan tanpa perendaman, masing-masing selama 15 menit dengan 6 kali ulangan. Dari hasil penelitian berpengaruh terhadap kadar air, kadar abu dan kadar lemak. Perendaman larutan baking powder 1% selama 15 menit merupakan perlakuan terbaik fisikokimia keripik pisang kepok dengan kadar air 1,70%, kadar abu 1,34%, kadar lemak 29,32 %, warna 4,20 (lebih suka), tekstur 4 (lebih suka), aroma 3,83 (suka), rasa 3,93 (suka) dan perlakuan ini memenuhi standar SNI. Untuk penelitian selanjutnya sebaiknya waktu dan persentase kadar larutan perendaman di kurangi agar tidak ada perubahan organoleptik yang signifikan.
Utilization of Breadfruit (Artocarpus altilis) Skin Waste in Making Edible Film with the Addition of Glycerol and Chitosan Plasticizer Formulation Ramadhan, Rahma Aula; Fizriani, Atia; Tubagus, Robi
FoodTech: Jurnal Teknologi Pangan Vol 7, No 1 (2024): May
Publisher : Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/jft.v7i1.79427

Abstract

The starch content in breadfruit skin has the potential as a constituent ingredient for making edible films. The addition of glycerol and chitosan plasticizers can produce good edible film characteristics. The aim of this research is to determine the effect, best treatment and application of shelf life on animal and vegetable products with the addition of glycerol and chitosan plasticizers on the chemical, physical and mechanical characteristics of breadfruit peel starch edible film. The method used was a non-factorial Completely Randomized Design (CRD) with 4 treatment levels and 3 replications using the experimental analysis method, then was used to determine shelf life. Based on the research results, the addition of various plasticizers, glycerol and chitosan, had a significant effect on the values of water content, ash content, thickness, tensile strength, elongation and water vapor transmission rate (WVTR). Treatment T1 has the best characteristics including, water content 13.05%, ash content 1.93%, thickness value 0.23 mm, water vapor transmission rate (WVTR) value 4.38 g/m2 hour, tensile strength value 12.57 Mpa, and elongation value 10.93%. The addition of various plasticizers, glycerol and chitosan, affects the shelf life of animal products in the form of pieces of chicken meat and vegetable products in the form of apple pieces packaged using edible film from breadfruit skin starch

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