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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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Bibliometric Analysis of Foodborne Pathogen Research in the Year Range 2013-2023 Based on Scopus Web Data Sophian, Alfi; Purwaningsih, Ratna
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.v6i2.80411

Abstract

Bibliometric analysis is a methodology that can be used to investigate patterns in publications based on data cited from academic literature. This research is conducted to comprehensively analyze selected topics. This paper presents the evolution and structure of the chosen research topic. The goal is to obtain an overview of information about the foodborne pathogen research that has been conducted, with the hope that this information can provide insights and guidance for further research related to foodborne pathogens. This paper is also expected to open up new opportunities for identifying gaps in the analysis of potential innovations in foodborne pathogen research, which can serve as a reference for future studies.   Bibliometric literature analysis is centred around the main components using Bibliometrics and VOSviewer. This analysis is based on articles published in Scopus journals from 2013 to 2023. Data extracted from the Scopus web shows an increasing trend year by year, with the United States having the highest number of articles, totalling 3,109, and 22 countries with the lowest number of articles. As for the categories based on the source of information, they can be grouped into journals, books, book series, conference proceedings, and undefined sources. The visualization network shows five different colours, with each colour representing the number of clades generated from the analysis. Based on this, it can be concluded that a significant amount of research related to foodborne pathogens has been conducted, with many studies focusing on pathogens in animals, food microbiology, food control, antibiotic resistance, and pathogens in non-human subjects.
The Effect of Wheat Flour With Singapore Banana Flour (Musa Sp) Substitution on The Physicochemical and Organoleptic Characteristics of Cookies Walimah, Walimah; Priyono, Suko; Maherawati, Maherawati
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.v7i1.79430

Abstract

Singapore banana (Musa spp) is the local name for the 40-day banana. Other types of bananas that are similar to Singapore bananas are barlin and berlin bananas. Cookies are a bakery product that is popular in all circles and is widely consumed by the public because it has an attractive taste and shape. The aim of this research is to find out the right formulation to produce Singapore banana flour and wheat flour cookies. The characteristics observed include water content, ash, potassium, vitamin C, color value and organoleptic tests. This research design used the Randomized Block Design (RAK) method which consisted of 6 treatments with the formulation of wheat flour : Singapore banana flour, namely (100% : 0%), (80% : 20%), (60% : 40%), (40% : 60%), (20% : 80%) and (0% : 100%). Data on physicochemical characteristics were analyzed using the ANOVA test at 5% level, if it had an effect, it was continued with the Honestly Significant Difference (BNJ) test at 5% level, while the organoleptic test was analyzed using the Kruskal Wallis method and the effectiveness index test using the De Gharmo method. Based on the research results, it can be concluded that the use of Singapore banana flour as an ingredient for making cookies with a formulation of 60% added wheat flour with 40% Singapore banana flour is the best formulation. The resulting cookies contain water content 6,38%, ash content 2,50%, potassium 512,5 mg/100 g, vitamin C 0,574 mg/100 g, color L* worth 43,13, color a* worth 5,38, color b* is worth 16,2. The best organoleptic tests for cookies were color score 3,87 (somewhat like), aroma score 3,77 (somewhat like), texture score 4 (like) and taste score 4 (like).
Karakteristik Ekstrak Saponin Pada Daun Kucai (Allium schoenoprasum) Asal Pontianak Widiawati, Helen; Maherawati, Maherawati; Hartanti, Lucky
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.v6i2.74244

Abstract

Chives (allium schoenoprasum) is one of the tropical plants grown to harvest the leaves. Chives leaf extract has various health benefits because it contains several phytochemical compounds, namely flavonoids, tannins, triterpenoid, allicin and saponins. Saponin comes from the latin word "sapo" which means it contains stable foam when dissolved in water. The aim was to determine the characteristics of saponins found in chives from Pontianak. The extraction process was carried out using the maceration method with 96% methanol solvent. Analysis of saponin types using LB reagent (Lieberman burchard) and analysis of saponin levels was determined by gravimetric method. The results showed that the types of chives leaf extract saponins were triterpenoid saponins with a brown color and a distinctives odor, with an extract yield of 2,810% ± 0,116, and a stable foam measurement of 2,0 ± 0,2 and saponin levels with an average of 41,941% ± 2,374.
The Effect of Adding Sappan Wood Powder and Potassium Sorbate on The Quality of Borneo Coconut Soy Sauce Maryam, Andi; Saskia, Neti; Andiyono, Andiyono
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.v7i1.79424

Abstract

Borneo Coconut Soy Sauce has problems with shelf life, namely on the fifth day the soy sauce has experienced a decline in quality, so the problem faced is a short shelf life. So the synthetic preservative potassium sorbate and natural sappan wood preservative were added to extend the shelf life of the product. Potassium sorbate is used to prevent the growth of bacteria, fungi and mold. Sappan wood contains active antimicrobial and antioxidant substances which can inhibit and reduce the number of microbes in food, so that sappan wood can extend its shelf life. This research aims to determine the effect of adding potassium sorbate and sappan sawdust on sugar content, Total Plate Number (ALT), protein content, and organoleptic tests of Borneo coconut soy sauce. This research used a non-factorial Randomized Block Design (RAK) method with 6 treatment, namely K0S2, K1S2, K1S1, K2S0, K2S2, and K2S1. The highest average sugar content test results were in the K1S1 treatment, namely 52.60% and the lowest in the K2S0 treatment, namely 41.66%. The ALT test results showed that samples K0S2, K1S2, K1S1, K2S0, and K2S2 were declared negative for being contaminated with bacteria, while sample K2S1 was positive for being contaminated with bacteria but did not exceed the maximum limit set by BPOM and BSN, because the ALT value of sample K2S1 was 1 x 10 ². The protein content test results had the highest average value in the K2S2 treatment, namely 3.62% and the lowest in the K2S0 treatment, namely 2.95%. Based on the organoleptic test, the highest average value for taste, color and aroma was the same, namely in the K0S2 treatment, while the lowest average value for taste was in the K1S1 treatment, for color, namely in the K2S0 treatment, and for aroma, namely in the K2S2 treatment.
Pengaruh Penambahan Ekstrak Seledri (Apium graveolens L.) Terhadap Sifat Organoleptik dan Kimia Mie Basah Aurillia, Silvianda; Ichsan, Ichsan
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.v6i2.74246

Abstract

Seledri (Apium graveolens L.) adalah sayuran daun dan tumbuhan obat yang biasa digunakan sebagai bumbu masakan. Didukung dengan kandungan gizi vitamin C seledri yaitu 13 mg per 100 gr seledri, menjadikan makanan yang sehat bagi masyarakat yaitu dengan mengonsumsi pangan yang mengandung Vitamin C karena Vitamin C dapat mencegah kerusakan sel. Tujuan dilakukan penelitian yaitu untuk mengetahui pengaruh penambahan ekstrak seledri terhadap sifat organoleptik dan kimia mie basah. Jenis penelitian bersifat eksperimental dengan rancangan yang digunakan yaitu Rancangan Acak Lengkap (RAL) dengan 3 perlakuan dan pengulangan sebanyak 3 kali. Pengolahan dan analisis data dilakukan dengan menggunakan ANOVA (Analisis Of   Varians) dan uji lanjut Duncan"™ multiple test. Penambahan Ekstrak seledri 20 gr, 40 gr dan 60 gr berpengaruh nyata terhadap uji organoleptik. Formulasi yang di sukai panelis terhadap warna mie basah ada pada penambahan esktrak seledri 60gr, aroma dan tekstur ada pada penambahan ekstrak seledri 20gr. Dan tidak berpengaruh pada rasa. Dan hasil uji Vitamin C berpengaruh nyata pada penambahan ekstrak seledri 20 gr, 40 gr dan 60 gr. Dari hasil penelitian terdapat adanya berpengaruh nyata terhadap hasil analisis kadar Vitamin C dengan penambahan ekstrak seledri pada formulasi 20 gr, 40 gr dan 60 gr. Serta berpengaruh nyata terhadap sifat organoleptik pada mie basah (p value 0,05).
The Effect of Brewing Time on the pH Level and Antioxidant Content of Liberica Coffee Peel and Siam Orange Peel Infusion Tea Safrina, Rona; Tritisari, Angga
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.v7i1.79425

Abstract

Tea is the second most consumed beverage in the world after water. About two-thirds of the world's population consumes tea. The purpose of this research is to determine the pH and antioxidant content of Liberica coffee peel and Siam orange peel infusion tea. The approach taken in this research is quantitative with a factorial completely randomized design (CRD) and two factors. Each was replicated three times. The first factor is the comparison used for coffee peel and orange peel (X), namely coffee peel:orange peel (1:3) (X1), coffee peel:orange peel (1:1) (X2), coffee peel:orange peel (3:1) (X3). The second factor is the brewing time (Y) consisting of three treatment levels: 5 minutes (Y1), 10 minutes (Y2), and 15 minutes (Y3). The results of the analysis of variance (ANOVA) show that the comparison of the composition of Liberica coffee peel-Siam orange peel infusion tea (factor X) can significantly affect antioxidant activity. Additionally, the pH measurement results indicate significant differences in the composition comparison marked by factor X, brewing time (factor Y), and interaction factor (XY). The average pH measurement results in a neutral outcome and affect the stability of antioxidant activity. The conclusion of this research is that chemical analysis of the formula with a composition ratio of 1:1 (X1) with a brewing time of 5 minutes (Y1) has the highest antioxidant content.
Formulasi Sukrosa dan Xylitol Pada Permen Jelly Belimbing Wuluh (Averrhoa bilimbi L.) Agusfiansyah, Syarif; Dewi, Yohana Sutiknyawati Kusuma; Priyono, Suko
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.v6i2.74248

Abstract

Permen jelly merupakan permen yang terbuat dari campuran sari buah-buahan, bahan pembentuk gel, atau dengan penambahan agensia flavoring untuk menghasilkan berbagai macam rasa dengan bentuk fisik jernih dan transparan. Buah yang digunakan untuk pembuatan permen jelly yaitu belimbing wuluh yang mengandung asam sitrat. Pemanis yang digunakan yaitu gula Sukrosa dan Xylitol, dalam hal ini dilakukan pengkajian tentang formulasi penambahan gula Sukrosa dan Xylitol dengan konsentrasi beragam untuk mendapatkan permen jelly belimbing wuluh yang berkonsistensi kekenyalan serta mutu yang sesuai SNI (Standar Nasional Indonesia). Penelitian ini menggunakan Rancangan Acak Kelompok dengan 1 faktor perlakuan yaitu konsentrasi gula Sukrosa dan Xylitol terdiri dari 5 taraf perlakuan dan 3 ulangan tiap perlakuan sehingga diperoleh 15 sampel. Hasil penelitian menunjukkan dimana perlakuan terbaik terdapat pada konsentrasi 0% gula Sukrosa + 60% Xylitol dengan hasil uji fisikokimia berupa Kadar Air (19,36%), Kadar Abu (0,43%), dan Tingkat Kekerasan (0,25 kgf). Hasil uji organoleptik terbaik terbaik yaitu tingkat kekerasan/kekenyalan 3,17, Rasa 2,93 (manis) , aroma buah 2,70 (cukup), warna 3,13 (putih), dan kesukaan 3,17 (suka).
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.

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