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Journal of Food Technology and Agroindustry
Published by Universitas Wiraraja Sumenep
ISSN : 26560623     EISSN : 26848252     DOI : https://doi.org/10.24929/jfta.v1i1.684
Core Subject : Science, Agriculture, Engineering,
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Immunology & microbiology
JFTA merupakan jurnal ilmiah sebagai media penyediaan forum bagi para peneliti untuk mempublikasikan artikel asli dan naskah penelitian yang berkaitan dengan teknologi pangan dan industri pertanian. JFTA, dipublikasikan oleh Fakultas Pertanian Universitas Wiraraja, Indonesia. JFTA mempublikasikan artikel terkait hasil riset yang berisi kemajuan utama (major advance) dan original research findings, artikel bersifat kajian (review) yang mendeskripsikan perkembangan baru kesignifikanan interdisiplin dengan memperhatikan permasalahan-permasalahan yang belum terisolusi serta arahnya di masa mendatang. JFTA juga mempublikasikan tulisan-tulisan yang terkait dengan teknologi pangan dan industri pertanian yang mencakup kebijakan baru dan penting dengan signifikansi yang luas, baik skala nasional maupun internasional.
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Makanan
Articles 80 Documents
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SIFAT ORGANOLEPTIK KUE BROWNIES DENGAN PENAMBAHAN RUMPUT LAUT (Eucheuma cottonii) Nurwati Nurwati; Muhamad Hasdar
Journal of Food Technology and Agroindustry Vol 3 No 2 (2021): Journal of Food Technology and Agroindustry
Publisher : Journal of Food Technology and Agroindustry dipublikasikan oleh Universitas Wiraraja

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24929/jfta.v3i2.1570

Abstract

Brownies are one type of snack that is liked by many people, both children and adults. The types of brownies on the market are generally high in sugar and low in fiber. Seaweed brownies are a snack alternative by increasing the fiber content. The main purpose of this study was to determine the effect of adding seaweed to the organoleptic characteristics of Brownies. In this study the addition of seaweed as the main factor was designed using a completely randomized design with a unidirectional pattern, the experimental models were B0 (0 grams), B1 (50 grams), B3 (100 grams), and B3 (150 grams). grams). The tests carried out were organoleptic tests (scoring and hedonic tests). The results of the scoring test on the parameters of color, aroma, taste, and texture resulted in significant differences in each treatment. The hedonic test showed that the most preferred sample for the overall parameter was brownies without the addition of seaweed with code B1. The samples of brownies with 50 grams, 100 grams, and 150 grams of seaweed were still accepted by the panelists with a range of likes and dislikes. The addition of 150 grams of seaweed on the color parameter is not preferred.
KARAKTERISTIK FOOT SALT SEBAGAI RELAKSASI DI MASA PANDEMI Ratih Yuniastri; Dyah Ayu Fajarianingtyas; Eko Adi Sumitro
Journal of Food Technology and Agroindustry Vol 4 No 1 (2022): Journal of Food Technology and Agroindustry
Publisher : Journal of Food Technology and Agroindustry dipublikasikan oleh Universitas Wiraraja

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24929/jfta.v4i1.1625

Abstract

Salt is a crystalline solid resulting from the evaporation of seawater which has many benefits both as food and as health and beauty products. The process of salt production by coastal communities still uses traditional methods and is marketed in the form of krosok salt. The use of krosok salt as a value-added health product can increase the income of coastal communities. One of them is in the form of foot salt. In this new normal era, foot salt products can be used to increase relaxation which can have an impact on the body's immunity. The preference test for several foot salt products is the goal of this research. The method used was a completely randomized design with 3 replications, then the samples were coded F1, F2, F3, F4, and F5. The panelists used were 30 women with a certain age range, namely 10 women aged 18-32 years, 10 women aged 33-46 years, and 10 women aged 47-60 years. Furthermore, the panelists were asked to use foot salt products for approximately 2 months in a row. Data obtained through hedonic tests and interviews. The resulting data were analyzed descriptively and quantitatively using Anova with Duncan's follow-up test. The results of the organoleptic test showed that the best sample for color parameters was F5; texture parameters are F4 and F5; and the appearance parameter is F5. In general, the panelists preferred the aroma of grapefruit and lavender with a smooth texture.
DESAIN DAN IMPLEMENTASI PERALATAN VACUUM STABILIZER MENGGUNAKAN PRINSIP BERNOULLI UNTUK MENINGKATKAN KINERJA ROTARRY DRUM VACUUM FILTER Ferry Setiawan
Journal of Food Technology and Agroindustry Vol 4 No 1 (2022): Journal of Food Technology and Agroindustry
Publisher : Journal of Food Technology and Agroindustry dipublikasikan oleh Universitas Wiraraja

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24929/jfta.v4i1.1711

Abstract

The purpose of this research is to create and implement a Vacuum Stabilizer equipment design to improve the performance of Rottary Drum Vacuum equipment in the sugar industry in the dirty juice filtration process which so far has not been optimal, this is indicated by the results of dirty juice filtration resulting in cake (blotong). which still has a fairly high sucrose content with a cake pol number > 2.5%, while the allowable standard is < 2.5%. From the identification results, it was found that the cause of the problem was the achievement of high vacuum and low vacuum work parameters which were still fluctuating and tended to be low with a very fluctuating high vacuum at 30 CmHg to 40 CmHg and Low Vacuum at 5 CmHg to 15 CmHg. The planned Vacuum Stabilizer equipment consists of a series of equipment such as reservoir tanks, venturi tanks and pipelines whose height is calculated by the bernoulli equation. The height of the Vacuum Stabilizer equipment, for high vacuum was achieved at a total height of 4.3 meters, while for low vacuum a total height of 3.9 meters, the Vacuum Stabilizer equipment succeeded in increasing the stability of achieving high vacuum at 45 CmHg – 55 CmHg and low vacuum at 20 CmHg. – 25 CmHg according to the standard set, with the impact of increasing performance so that the cake pol number matches the target set with the cake pol number < 2.5%.
FORMULASI GARAM DAN MADU TERHADAP KARAKTERISTIK MASKER WAJAH Rika Diananing Putri; Imam Hanafi
Journal of Food Technology and Agroindustry Vol 4 No 1 (2022): Journal of Food Technology and Agroindustry
Publisher : Journal of Food Technology and Agroindustry dipublikasikan oleh Universitas Wiraraja

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24929/jfta.v4i1.1854

Abstract

Salt is a natural product made from evaporation of sea water with the help of sunlight. The benefits of salt are many, both for food, health, and beauty needs. In addition, salt can treat skin diseases, overcome rough skin. Honey has good benefits for the health of the body, both externally and internally. The purpose of this study was to compile the ingredient formula and determine the effect of the raw material formula on the physical and organoleptic properties of facial mask products made from salt and honey. The use of salt into beauty products (masks for the face) by formulating salt and honey (as skin moisturizers) on physical and chemical characteristics. The stages of the research method used a completely randomized design (CRD) with 2x3 factorial sequentially between honey and salt GM1 (6%:20%), GM2 (6%:30%), GM3 (6%:50%), GM4 (8% :20%), GM5 (8%:30%), GM6 (8%:50%), then chemically analyzed including initial analysis and product analysis (pH). The progress of research results, chemically, in the treatment of GM1-GM3 has a pH of 6, while GM4-GM6 has a pH of 5. In accordance with the skin pH between 4-8. Physically, the color produced is cream, the aroma is odorless, and the homogeneity is the same. External status must be achieved.
PENGARUH PROSES CURING BUAH TAKOKAK (Solanum torvum) SELAMA PENYIMPANAN SUHU RUANG 5 HARI TERHADAP KADAR PROKSIMAT DAN SUSUT BOBOT Nunuk Helilusiatiningsih
Journal of Food Technology and Agroindustry Vol 4 No 1 (2022): Journal of Food Technology and Agroindustry
Publisher : Journal of Food Technology and Agroindustry dipublikasikan oleh Universitas Wiraraja

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24929/jfta.v4i1.1855

Abstract

Takokak plants are often called eggplant pokak or eggplant sparrows can grow in a moist, fertile and shaded area and are popular abroad under the name turkey berry. The problem is that this plant is still relatively few who consume and cultivate it. The research objective was to study the effect of takokak curing treatment on proximate components and weight loss during 5 days room temperature storage. The method used is the proximate compound test and quantitative weight loss with valid analytical procedures. The test parameters include water content, ash content, protein, fat, carbohydrates and weight loss. Chemical analysis results for 5 days of curing are: Water content (%) : 81.72 ; 79, 24; 77.16 ; 75.42 ; 72.31. Ash content (%): 1.63 ; 1.72; 1.98; 2.15; 2.24. Protein (%): 9.28 ; 8.47; 7.91; 6.98; 5.76. Fat (%): 2.65; 2.51; 2.38; 2.24; 2.18. Carbohydrates (%): 5.36 ; 7.21; 9.53; 11.20; 13.36. Weight Loss (grams): 5.68; 5.12; 4.84 ; 4.41; 4.08.
PENGARUH SUBTITUSI BUNGA KECOMBRANG (Etlingera elatior) TERHADAP KAPASITAS ANTIOKSIDAN COOKIES Indah Puspita Sari; Mazarina Devi; Ummi Rojahatien
Journal of Food Technology and Agroindustry Vol 4 No 1 (2022): Journal of Food Technology and Agroindustry
Publisher : Journal of Food Technology and Agroindustry dipublikasikan oleh Universitas Wiraraja

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24929/jfta.v4i1.1866

Abstract

Kecombrang flower is a plant that has high antioxidant content . The use of kecombrang flowers in food products has not been so much that, it will be useful and add nutritional value when combined with food products. Cookies kecombrang are a snack, including a type of biscuit made from wheat flour, eggs, sugar and fat added with powdered kecombrang flowers. This study is an experimental study using RAL with the aim of knowing the effect of substitution of kecombrang flower powder on cookies with 3 treatments, namely 1%, 2%, and 3% substitution of kecombrang flower powder with 2 repetitions. The resulting data will be analyzed using ANOVA variance and then using the DMRT further test. The results showed that the substitution of 3% sample kecombrang flower powder had the highest antioxidant capacity of 98.77 ppm. Based on the results of the study, the substitution of kecombrang flower powder had an effect on the antioxidant capacity of cookies.
KARAKTERISTIK FISIK VELVA PISANG-BLUBERI DENGAN VARIASI KONSENTRASI CMC Yolandra Hibatullah Isnaini; Jariyah Jariyah; Ifwarisan Defri
Journal of Food Technology and Agroindustry Vol 4 No 2 (2022): Journal of Food Technology and Agroindustry
Publisher : Journal of Food Technology and Agroindustry dipublikasikan oleh Universitas Wiraraja

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24929/jfta.v4i2.1910

Abstract

Banana is one of the most popular fruits that contains high nutrition. However, banana is perishable or easily rotten; therefore, further processing is necessary. One of the products produced from raw banana ingredient is Velva. However, Velva that was formed from banana has rather unatrractive color, thus it's important to add another ingredient such as blueberries. Blueberries add nutritional value to the Velva since they contain Vitamin C and anthocyanins which can act as antioxidants and add on red-purplish color. The problem arises in the Velva manufacturing is the formation of unstable texture; therefore, CMC as a stabilizer is needed. This study aims to determine the physical characteristics of the produced Velva using the proportions of bananas and blueberries and the CMC concentrations. This study used a completely randomized design with two factored factorial patterns. Factor I was the proportion of bananas:blueberries (40:60, 50:50 and 60:40) and Factor II was the CMC concentrations (0.1, 0.3, and 0.5%). Each treatment was repeated three times. The data obtained were analyzed using SPSS ver. 26 with Duncan's advanced test level of 5%. The best treatment was obtained at the proportion of bananas:blueberries (40:60) and CMC concentrations of 0.5% with viscosity criteria of 162 mPas, melting time of 19.340 mins/10 g, overrun of 34.333% with color analysis of *L 27.472, a*43.207, b*0.817.
FORMULASI BOLU SEBAGAI MAKANAN PENDAMPING ASI (MP-ASI) SUBSTITUSI TEPUNG TEMPE DAN TEPUNG BAYAM MERAH Oktavina Permatasari; Natalia Ratna Yulianti; Ariani Damayanti; Maria Dolorosa
Journal of Food Technology and Agroindustry Vol 4 No 2 (2022): Journal of Food Technology and Agroindustry
Publisher : Journal of Food Technology and Agroindustry dipublikasikan oleh Universitas Wiraraja

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24929/jfta.v4i2.1940

Abstract

The nutritional needs in the first 1000 days of life will affect the quality of health during their lifetime. Infants aged 6-24 months need complementary feeding to complement breast milk in an effort to fulfill their nutrition. Tempe flour is used as a source of protein and red spinach flour is used as a source of vitamins, minerals, and antioxidants needed by toddlers. The purpose of this study was to obtain the right formulation and preferred by panelists in the manufacture of complementary feeding sponge cake with the substitution of tempeh flour and red spinach flour. This research used one factor, sponge cake formulation as complementary feeding with four formulations using SPSS as well as organoleptic or sensory testing of SNI 01-2346-2006 with the object being studied a sponge cake, the treatment carried out in this study was the difference in the composition of the raw materials used and tested the characteristics of sponge cake as complementary feeding. Based on the results of the organoleptic test analysis, it was found that the sponge cake with the F2 formulation was the most preferred cake in terms of taste, color, and texture by 30 semi-trained panelists.
UJI ORGANOLEPTIK DAN ANALISIS KANDUNGAN KIMIA PADA MI KERING DARI TEPUNG KULIT BUAH NAGA MERAH DAN TEPUNG KACANG MERAH Intan Anggraweni; Desri Maulina Sari; Herpandi Herpandi; Yuliarti Yuliarti
Journal of Food Technology and Agroindustry Vol 4 No 2 (2022): Journal of Food Technology and Agroindustry
Publisher : Journal of Food Technology and Agroindustry dipublikasikan oleh Universitas Wiraraja

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24929/jfta.v4i2.2036

Abstract

Dried noodles are a food favored by the people of Indonesia. But in general, dry noodles contain low levels of fiber and protein. Fiber and protein levels in food are needed by the body. Sources of fiber and protein can be obtained from vegetable sources, namely red dragon fruit skin and red beans. Utilization of red dragon fruit skin flour and red bean flour in the manufacture of dry noodles can make the dried noodles a source of fiber and protein. This study aims to produce the best dry noodle formulation. This study is an experimental study using the Completely Randomized Design method (CRD). There are 4 additional treatment of red dragon fruit husks and red-bean flour on dry noodles, which are added to F0 (100% : 0% : 0%), F1 (70% : 15% : 15%), F2 (60% : 20% : 20%) dan F3 (50% : 25% : 25%). Analysis is made of organoleptic (hedonic) tests and laboratory tests (protein and fiber levels). The result of this research is that F1 is declared as the most preferred formulation because F1 has a brown color, no unpleasant aroma, slightly savory taste and chewy texture. Based on the nutrient content test, F1 has a protein content of 12.04% and a fiber content of 10.12%. So that the dry noodle formulation F1 was declared the selected formulation and had fulfilled the claim requirements as a food source of fiber and protein. Keywords: Dried noodles; Red Dragon Fruit Skin Flour; Red Bean Flour; Fiber; Protein
DISCOLORATION IN RAW AND PROCESSED POTATO (Solanum Tuberosum) THROUGH SLOW HEATING PROCESS Rizal Andi Syabana; Dody Tri Kurniawan; Isdiantoni Isdiantoni; Alam Islamy
Journal of Food Technology and Agroindustry Vol 4 No 2 (2022): Journal of Food Technology and Agroindustry
Publisher : Journal of Food Technology and Agroindustry dipublikasikan oleh Universitas Wiraraja

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24929/jfta.v4i2.2054

Abstract

In today’s world, it is known that potato become important commodity as it well spread around the continents. Because of not only nutrition content but also potato vastly consumed because of its highly yield per acre. However, there are some factors that contribute to the quality loss of potato itself, one of them is discoloration in raw potato. This experiment aimed to determine discoloration on some sort of potatoes due to cooking process. The experiment was conducted in the laboratory for sensory and consumer study, University of Goettingen from 04th to 08th of March 2019. There were three varieties of potato used in this experiment, namely Amanda (mealy potato), Queen Anne (mainly waxy potato), and Belana (waxy potato). The result was all samples experienced color changing as the number on each index are changing. Belana variety showed the lowest value of L and experienced the highest gap on before-after L value, which means this variety was the darkest among the other samples. The gap also high as before treatment value was 76,03 and become darker after treatment (63,53). On the contrary, Amanda variety experienced a slight darkening since the gap between before and after treatment was only 2.97 (from 74,34 to 71,37)

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