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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 73 Documents
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Substitution of Mocaf Flour (Modified Cassava Flour) on the Physicochemical and Sensory Characteristics of Purple Sweet Potato Steamed Brownies (Ipomoea batatas L.) Tarigas, Darsi Nian; Priyono, Suko; Hartanti, Lucky
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.v8i2.102656

Abstract

Brownies are a type of family cake that is brown in color and does not expand, but has a moist (moist) texture, the top of the brownies has a dry texture, has a sweet taste and a distinctive chocolate aroma. Brownies can be divided into two types, namely steamed brownies and brownies. Mocaf flour has advantages in physiological effects such as preventing colon cancer, has a hypoglycemic effect, but mocaf also has disadvantages, namely its protein content is low and does not have gluten content like wheat flour, purple sweet potato paste was added in this study because the natural color pigments contained in purple sweet potatoes can provide an attractive color to the resulting brownie products. This study is expected to provide information to develop the use of local food ingredients that have not been popular to be developed in order to create product innovation and have economic value. This study used a Randomized Block Design (RAK) consisting of 5 levels of treatment and repeated 5 times, so that 25 experimental units were obtained. The levels of mocaf flour and wheat flour were: 90:10, 70:30, 60:40, 50:50, 40:60. The parameters observed in this study were water content, ash content, fat content, protein content and carbohydrates. The results showed that the best treatment of steamed purple sweet potato brownies based on the effectiveness index was the formulation of 60% mocaf flour to 40% wheat flour which had physicochemical characteristics in the form of water content of 38.81%, ash content of 1.93%, fat content of 9.54%, protein content of 17.30%, carbohydrate content of 32.42%, color 3.70 (like), aroma 3.73 (like), taste 4.20 (prefer), and texture 3.97 (like).
The Effect of Ethrel Solution Concentration on the Degreening Process of Orange (Citrus reticulata) Muharraran, Nazha Duta Ulkitasalka; Raharjo, Dwi; Priyono, Suko
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.v8i2.102646

Abstract

Oranges are among the most widely cultivated fruits in Indonesia. Generally, the skin color of oranges at harvest is still greenish. Most consumers prefer oranges with orange-colored skin as the color indicates full ripeness and a sweet taste. The green color on orange skin can be improved through postharvest treatment known as degreening, using an ethrel solution. The study goal is to determine the optimal concentration of ethrel solution for the degreening process of honey milk oranges. The research employed a Randomized Block Design (RBD) with one factor that is ethrel solution concentration, consisting of six treatments (0, 250, 500, 750, 1000, and 1250 ppm). Each treatment was repeated four times, resulting in 24 sample units. The observed parameters included weight loss, color, total titratable acidity, total soluble solids, vitamin C, and total chlorophyll content. The optimal ethrel solution concentration was determined by using the De Garmo effectiveness index method. The results showed that an ethrel solution concentration of 1250 ppm was the best treatment based on the effectiveness index, with the following characteristics: weight loss of 2.34%, total acidity of 0.71%, total chlorophyll of 1.97 mg/L, total soluble solids of 10.8°Brix, vitamin C content of 213.40 mg, L value of 40.79, a* value of 8.19, and b* value of 48.70.
Sensory Evaluation of Liang Tea Kombucha in Various Ratios of Siam Orange Juice (Citrus nobilis) Oktavianti, Naya Elva; Raharjo, Dwi; Kusuma Dewi, Yohana Sutiknyawati
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.v8i2.91925

Abstract

Kombucha is generally made from tea leaves (Camellia sinensis) through a fermentation process for 7-14 days using sugar as a carbon source and a scoby starter (symbiotic culture of bacteria and yeast). Fermentation of kombucha with raw materials other than tea has been widely reported, one of the raw materials that also has the potential to be utilized is liang teh and siam orange juice which have been studied to contain antioxidant source components. The main objective of this study was to determine the sensory description of liang teh kombucha at various ratios of siam orange juice. The parameters observed included color, taste, aroma, soda sensation and overall preference. This study used 6 formulations of liang teh and siam orange juice ratios (100%: 0%; 90%: 10%; 80%: 20%; 70%: 30%; 60%: 40%; 50%: 50%). Sensory data were analyzed using non-parametric statistics (Kruskal Wallis), if the effect was continued with the Man Whitney method. The results showed that the comparison of the ratio of siam orange juice obtained an average value of color attributes 2.23-3.60 (yellowish pink-yellowish), aroma 1.70-2.70 (no orange juice scent-slightly orange juice scent), taste 1.53-3.60 (Not sour typical Siam orange juice-sour Siam orange juice), Fizzy sensation 2.20-3.37 (slightly fizzy-fizzy), and overall preference 2.70-3.27 (slightly like-like).

Page 8 of 8 | Total Record : 73

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