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Oke Anandika Lestari, STP, MSi
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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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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.
Sensory Characteristics of Brewing Liberica Coffee (Coffea liberica) at Various Variants and Concentrations of Sweeteners Salsabhilla, Keisya Aura; Dewi, Yohana Sutiknyawati Kusuma; Lestari, Oke Anandika
FoodTech: Jurnal Teknologi Pangan Vol 8, No 1 (2025): May
Publisher : Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/jft.v8i1.96416

Abstract

Coffee is a beverage derived from the extraction of coffee plant seeds that has become one of the most popular drinks in the world. There are 4 (four) main species of coffee including robusta, arabica, liberica, and exelsa. Liberica coffee has a taste that tends to be bitter, thick, and has a low acidity level, the bitter taste in coffee can be minimized by adding sweeteners, sweeteners are food additives added to food and beverages to cause sweetness. This study aims to determine the effect of sweetener variants and concentrations on the physicochemical and sensory properties of brewed Liberika coffee. This research design uses a Randomized Group Design (RAK) with 1 factor, namely sweetener formulation consisting of sucrose and xylitol with 7 levels of treatment. Each treatment was repeated 4 times so that 28 experimental units were obtained. The observation data obtained will be analyzed statistically using Analysis of Variance (ANOVA), if the treatment has a significant effect, then it will be followed by the Honest Real Difference test (BNJ) at the 5% level. Sensory analysis will be carried out using the hedonic test and the data obtained will be analyzed using the Kruskall Wallis method. Determination of the best treatment using the effectiveness index test. The best chemical and sensory characteristics of Liberika coffee brew were obtained with the addition of 20% xylitol, taste sensory value of 3.90, overall liking sensory value of 3.87, body sensory value 3.70 likes, color sensory value 3.73, and aroma sensory value 3.57.
Substitution of Arrowroot Starch on the Elasticity and Water Holding Capacity (WHC) of Tilapia Fish Nugget Nur, Fatkhun; Prakosa, Cucut
FoodTech: Jurnal Teknologi Pangan Vol 8, No 1 (2025): May
Publisher : Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/jft.v8i1.96386

Abstract

Arrowroot tubers can be used as an alternative food ingredient by utilizing starch sources as a substitute for tilapia nuggets. This study aims to determine the effect of arrowroot starch substitution as a filling material on the chemical properties and texture of tilapia nuggets. This study used a completely randomized design (CRD) with 4 treatment formulations, namely P1 = arrowroot starch: tapioca (0 g: 15 g), P2 = arrowroot starch: tapioca (5 g: 10 g), P3 = arrowroot starch: tapioca (10 g: 5 g), and P4 = tapioca starch (15 g: 0 g). The results showed that arrowroot starch substitution had a significant effect on elasticity and water binding capacity. Elasticity of tilapia nuggets ranged from 9.36 N-17.64 N and water binding capacity 165.7%-180.3%. The best result was obtained from P3 treatment with the ratio of arrowroot starch and tapioca flour as much as 10:5, namely insoluble dietary fiber 1.71%, water binding capacity 175.22%, and elasticity 13.49 N.
The Effect of Lemon Juice and CMC Addition on Yellow Pumpkin Fruit Leather Characteristics Khasanah, Mulidati Mutya; Aviana, Devi Nurul; Rofiah, Aliyatur; Muflihati, Iffah; Affandi, Arief Rahman
FoodTech: Jurnal Teknologi Pangan Vol 8, No 1 (2025): May
Publisher : Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/jft.v8i1.96383

Abstract

Pumpkin is a fruit that has the potential to be developed into a food product with high economic value. One of the food products is fruit leather with the addition from carboxy methyl cellulose (CMC) and lemon. This study aims to determine the effect of the concentration of addition of lemon juice and concentration of carboxy methyl cellulose on the characteristics of pumpkin. The method used was Factorial Completely Randomized Design with 2 factors, namely the concentration of lemon juice (25% and 12.5%) and the concentrations of it carboxy methyl cellulose (1% and 2%). The resulting fruit leather was observed for its quality including water content, total acidity, pH, descriptive tests including yellow color, sour taste, and texture, and hedonic values of color, taste and texture. The results showed that the addition carboxy methyl cellulose and lemon juice had an effect on water content, total acid, pH and organoleptic properties in both descriptive and hedonic tests. The best treatment based on hedonic and descriptive tests is on fruit leather with 5% lemon juice and 1% carboxy methyl cellulose. Based on chemical characteristics produce pumpkin skin with a moisture content of 11.46%, total acid 0.85%, pH 4.57%.
Effect of Fermentation Time for Cocoa Beans on the Physicochemical and Organoleptic Characteristics of Dark Chocolate Putri, Mega Carolina; Maherawati, Maherawati; Hartanti, Lucky
FoodTech: Jurnal Teknologi Pangan Vol 8, No 1 (2025): May
Publisher : Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/jft.v8i1.96418

Abstract

Suboptimal cocoa processing is one of the problems in the cocoa industry in West Kalimantan. Cocoa that is processed properly will produce high-value products in the form of dark chocolate. One of the important stages in maintaining the quality of cocoa beans in making dark chocolate is the cocoa bean fermentation process. The purpose of this study was to obtain the fermentation time of cocoa beans that produce dark chocolate with the best physicochemical and organoleptic characteristics. The research design used was a Randomized Block Design (RAK) with one factor, namely the variation of the fermentation time of cocoa beans consisting of 4 treatment levels (without fermentation, 2-day fermentation, 4-day fermentation, and 6-day fermentation). The results showed that the fermentation time of cocoa beans was 6 days, producing cocoa fat of 49.61%, non-fat cocoa solids of 16.22%, total cocoa solids of 65.84%, and a total plate count of 2.4 x 10 ³ colonies/g, and an organoleptic value of aroma of 4.17, an organoleptic value of color of 4.33, an organoleptic value of taste of 4.33 and an overall preference organoleptic value of 4.27.
Inhibition of Alpha-amylase of Kratom Tea (Mitragyna speciosa Korth.) on Various Brewing Treatment Dhayan, Rosa; Purwayantie, Sulvi; Fadly, Dzul
FoodTech: Jurnal Teknologi Pangan Vol 8, No 1 (2025): May
Publisher : Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/jft.v8i1.94844

Abstract

Kratom (Mitragyna speciosa Korth.) is a plant that is believed by the public capable to overcome hyperglycemia conditions in diabetics. Hyperglycemia conditions in diabetics can be controlled through inhibition of carbohydrate-breaking enzymes such as alpha-amylase. Secondary metabolites in adequate amount are expected to inhibit the action of the alpha-amylase enzyme which is a key enzyme in the digestion of complex carbohydrates. One of the ways to increase the availability of secondary metabolites so that they can activate the alpha-amylase enzyme is by steeping. This study aims to determine the effect of temperature and time of steeping in kratom tea to inhibits alpha-amylase enzyme. This study uses Randomized Block Design (RBD) with two treatment factors, consisting of 3 treatments of brewing temperature (70, 85, 100oC) and 3 treatments of brewing time (5, 10, 15 minutes), with 4 replications. The data are analyzed using ANOVA test (a=5%) and BNJ (a=5%). The parameters tested in this study consist of levels of phenolics, flavonoids, and alpha-amylase inhibition. The results show that increasing temperature and brewing time of kratom tea increased the content of phenolics and flavonoids, but the results are inversely related to the alpha-amylase inhibition. Based on the ANOVA analysis, there was no effect of temperature and steeping time on the inhibition of the alpha-amylase enzyme.
Formulation of Dairy-Free Imitation Cream Cheese with Fat Substitute Cocoa Butter Substitute (CBS) Fikri, Ilham; Priyono, Suko; Saputri, Nur Endah; Maulana, Hamzah Akram
FoodTech: Jurnal Teknologi Pangan Vol 8, No 2 (2025): October
Publisher : Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/jft.v8i2.100978

Abstract

Cream cheese is often used as a salad dressing, spread on bread, sauce, and beverage topping. This study aims to find out the appropriate ratio of soy milk curd with CBS for the best physicochemical and sensory dairy-free imitation cream cheese (DFICC). The design of this study used a Group Randomized Design (GRD) with 1 factor, i.e., soy milk curd: CBS ratio mass, consisting of 5 treatment levels. Each treatment was subjected to group replication for a total of 5 replicates, thus obtaining 25 experimental units. The data of observation results obtained will be statistically analyzed by using Analysis of Variance (ANOVA). If the treatment has a real influence, then followed by the Honest Real Difference (HD) test at the 5% level. Sensory analysis will be performed using a scoring descriptive test (Scoring Test), and the data obtained will be analyzed using the Kruskal-Wallis method. Determination of the best treatment using effectiveness index testing. The best chemical and sensory characteristics of dairy free imitation cream cheese were obtained in the formulation of 75g of soy milk curd: 25g of CBS which has a treatment value (NP) of 0.69 with water content of 46.23%, protein content of 4.73%, fat content of 36.46%, pH of 4.17, sensory value, color, sensory value, color 3.00, aroma sensory value 2.83, taste sensory value 2.83, smear power sensory value 3.17 and overall sensory value 3.10.

Page 7 of 7 | Total Record : 68

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