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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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POTENSI PENINGKATAN PRODUKSI PISANG DALAM MENDUKUNG KEMANDIRIAN PANGAN DI DESA GEDANG-GEDANG KECAMATAN BATUPUTIH KABUPATEN SUMENEP Amir Hamzah; R.P. Much. Muchtar; Eko Adi Sumitro
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.v4i2.2125

Abstract

This study aims to determine the potential for increasing banana production in Gedang Gedang Village, Batuputih District, Sumenep Regency based on the support of internal factors and external environmental factors in Batuputih District, Sumenep Regency. The sample in this study as research subjects were 20 people taken from a population of less than 100. The data analysis used was IFE and EFE matrix analysis and SWOT analysis. The results showed that the results of the internal factor analysis obtained the weighted value of the strength factor score was 1.837 and for the weakness factor was 0.762 with a total weighted score of 2.599. This proves that internally (strengths and weaknesses) are classified as good (strong) in improving and developing banana farming in Gedang-Gedang Village. While the results of the analysis of external factors, the opportunity factor has a weight of 1.637 and the threat factor has a weighted value of 1.402 with a total external factor of 3.039. This shows that the ability to respond to opportunities in developing banana farming and being able to face threats is good. The results of the SWOT analysis on the potential strategy for increasing banana farming in Gedang-Gedang Village, Batuputih Sub-district, it is known that the proposed strategy can be concluded that the S-O (Strength-Opportunities) Strategy is to improve the banana farming system technique through training to get higher quality results and expand the network. product marketing.
PERBANDINGAN SENYAWA PROKSIMAT PADA DAUN TERUNG PIPIT (Solanum torvum) BERDASARKAN LOKASI TUMBUH Nunuk Helilusiatiningsih
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.v4i2.2126

Abstract

Indonesia was classified as an agricultural country and the potential in agricultural cultivation includes plantation crops, horticulture, food crops and others. Eggplant plants were easy to grow and were liked by the public because of their delicious taste and high nutritional value and various types, namely Dutch eggplant, purple eggplant, sparrow eggplant and others. The purpose of the research was to study the proximate content of fresh and dried leaves, especially the sparrow eggplant found in the Mojokerto area, Kediri, Malang. The research method is a quantitative chemical test with parameters such as water content, ash content, protein, fat, carbohydrates in the leaves. The results of the analysis obtained were as follows: Mojokerto Region: Fresh leaves have a moisture content of 64.29%; Ash content 3, 46%; Protein 22, 87%, Fat 4.47%; Carbohydrates 4.91%, Dried leaves: 7.51%; 12.32%; 25.46%; 3.28%, 51.43%. Kediri area, fresh leaves: 64.89%; 3, 78%,; 23.18%, 4.93%; 3.22% while dry leaves : 7.38%, 12.46%, 25.75%, 3.65%; 50.76%. Malang location fresh leaves: 65.07%; 2, 96%, 24,50%, , 5.41%; 4.46%; dry leaves : 6.70%; 7.20%, 26.80%, 4.70%, 54.58 %. So the effective growing location for sparrow eggplant is Malang because of the potential for optimal proximate content
POTENSI USAHA PENGOLAHAN MINYAK ATSIRI DAUN CENGKEH DI KECAMATAN SIPORA SELATAN KABUPATEN KEPULAUAN MENTAWAI Pramono Sasongko; Washington Washington; KGS Ahmadi
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.v4i2.2127

Abstract

Clove (Syzigium aromaticum) is a spice plant which commonly used as raw material in cigarette, food and beverage, pharmaceutical, perfume and insecticide industries. All parts of the clove plant contain of essential oils. However, in Sipora District, Mentawai Islands, who have the majority of clove plantation businesses was use the flower part only. Fallen clove leaves with a potential of 15.9 tons/week only become plantation waste. Therefore, this study was conducted to determined the business potential of essential oils and economic value addition of clove leaves by using a purposive sampling survey method on clove farmers/entrepreneurs in the Sipora district. The results showed that 87.91% of cloves in the South Sipora Sub-district agreed to develop a waste distillation process. Meanwhile, 12.09% were not agree. The essential oil from clove leaves produced has physical characteristics of yellow-brown color, an average refractive index of 1.531, and an average yield of 2.13%. Prediction of the economic value of the estimated business income received is Rp. 921,600,000.00/year, R/C ratio of 1.79, NPV with a value of Rp. 778,730,880.00 BEP of 266 kg product and BEP of price of Rp. 42,525,092.45. IRR MARR 10% by 12% and Payback Period for 2 years 8 months. Moreover, the utilization of clove leaves as essential oil raw material in Sipora District, Mentawai Islands Regency provided some benefit
PENGARUH PENAMBAHAN JAMUR TIRAM PUTIH (Pleurotus ostreatus) SEBAGAI STABILIZER TERHADAP DAYA LELEH DAN OVERRUN ES KRIM Ahmad Nadirsyah; Ellyna Hafizah; Yudha Irhasyuarna
Journal of Food Technology and Agroindustry Vol 5 No 1 (2023): 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.v5i1.2392

Abstract

Stabilizer is an ingredient of polysaccharides to prevent the crystals in the ice cream from expanding which affects the melting power and overrun of the ice cream. The choice of stabilizer also affects the texture and taste of the ice cream. White oyster mushrooms are known to contain beta-glucan substances from polysaccharides that are able to bind to air so that they can be used as alternative natural stabilizers. Therefore, this study aims to determine the effect of adding white oyster mushrooms as a stabilizer to the melting and overrun power and organoleptic properties of ice cream. The research method used is a mixed method in the form of observational and experimental methods. The results of the overrun test using one way ANOVA and post hoc tests on a sample of 100 grams showed significant differences between treatment groups, especially in the sample group of 0% and 0.5%. The results of the melting power test using one way ANOVA and post hoc tests on a sample of 10 grams had a significant difference in the overall sample, while organoleptic testing with the kruskall-Wallis and Mann-Whitney test showed that there was an influence between treatment groups on texture factors, especially the 0.1% sample and 0.5% and significant differences in taste factors, especially the 0% and 0.3% groups, the 0% and 0.5% groups, the 0.1% and 0.3% groups, the 0.1% and 0.5% groups. . The overall research results have complied with SNI No. 01-3713-1995 regarding the melting range of ice cream, which is 15-25 minutes, the overrun value ranges at 30 - 50% for the household scale.
Pengaruh Rasio Jambu Merah Dan Santan Kelapa Terhadap Mutu Kimia Dan Mutu Fisik Mellorine Jambu Biji Merah Wafa’ Amatul Azizah; Mazarana Devi; Issutarti Issutarti
Journal of Food Technology and Agroindustry Vol 5 No 1 (2023): 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.v5i1.2394

Abstract

Mellorine is one of various types of ice cream, but has a composition that is not the same as ice cream in general. The difference between mellorine and ice cream lies in the use of fat. Ice cream uses milk fat, while mellorine uses vegetable fat. One of the fats that can be used is coconut milk. The manufacture of mellorine utilizes the abundant production of red guava fruit, in addition to adding to the taste of red guava it is also expected to increase the nutritional value of mellorine. The purpose of this study was to examine the chemical properties, namely fat content, Vitamin C, dietary fiber, and pH and physical properties, namely overrun, and melting speed. The results showed that the fat content showed a significant difference which ranged from 3.49%-5.9%, the Vitamin C content ranged from 36.67mg/100g-48.67mg/100g, while the dietary fiber content ranged from 12.75%. -15.54%, and pH did not show any difference. The results of the physical test showed that there was a significant difference in the overrun, which ranged from 52%-71.5%, and the melting speed ranged from 54.5 minutes to 63 minutes.
Pengaruh Harga Dan Keragaman Menu Pada Keputusan Pembelian Konsumen Di The Arbanat Kitchen Café Lounge Angga Kusuma Adi Mukti; Budi Wibowotomo; Laili Hidayati
Journal of Food Technology and Agroindustry Vol 5 No 1 (2023): 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.v5i1.2395

Abstract

One of the economic sectors that has been seriously affected by the corona virus is the culinary industry. Culinary business owners were forced to temporarily stop their business and some even had to face bankruptcy. The Arbanat Kitchen Café Lounge is one restaurant that is still surviving amid the threat of the coronavirus pandemic. The number of visits before the corona virus hit was 4,601 people, at the time the PSBB was implemented, visits fell by almost 100%. The survival of this restaurant cannot be separated from the variety of menus served and the innovations that continue to be presented, to support this, The Arbanat must adjust to the prices of basic ingredients that continue to soar without reducing the quality of taste. This study aims to determine the effect of menu diversity and price on purchasing decisions at The Arbanat Kitchen Café Lounge. This type of research is quantitative which uses data in the form of numbers which are analyzed statistically with SPSS. A total of 100 respondents were used as research samples. Data were analyzed by validity test, reliability test. Based on the results of descriptive analysis, showing the results of the price variable does not have a significant effect on consumer purchasing decisions while menu diversity has an influence on consumer purchasing decisions at The Arbanat Kitchen Café Lounge. Price variable and the diversity of the menu simultaneously has a significant effect on consumer purchasing decisions at The Arbanat Kitchen Café Lounge.
PROFIL KUALITAS DAN SIFAT ANTIHIPERGLIKEMIK AIR SEDUHAN TEH BELUNTAS (Pluchea Indica Less) SELAMA PENYIMPANAN Paini Sri Widyawati; Monika Prahartiwi; Poppy Finike Epifana Tumbol
Journal of Food Technology and Agroindustry Vol 5 No 1 (2023): 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.v5i1.2398

Abstract

Pluchea indica Less tea has been widely produced as a health drink because it contains phytochemical compounds and has biological activities, such as antihyperglycemic. Pluchea tea is usually produced in tea bags and stored in standing pounds made of aluminum foil. Packaged pluchea teas are usually stored at room temperature for a period of time. During storage, the quality and antihyperglycemic properties of brewed water from packaged pluchea tea have not been studied further. Therefore, this study was conducted to determine the quality and antihyperglycemic properties of pluchea tea during storage. The research design used was a Randomized Block Design (RAK) with one factor including storage time consisting of seven treatment levels, namely 0, 2, 4, 6, 10, 14, and 18 weeks. Each treatment was repeated three times. Parameters analyzed included water content, color, turbidity, pH, total acid, phytochemical composition, total phenol content, total flavonoid content, and antihyperglycemic activity (α-amylase and α-glucosidase). The results showed that storage time affected all test parameters, there was a tendency for storage time to decrease the quality and antihyperglycemic activity. Storage up to 18 weeks can reduce the water content of pluchea tea packaged in tea bags and stored in standing pounds. Therefore, the storage of pluchea tea which is packaged in tea bags and stored in standing pounds needs to be considered so that there is no increase in water content to maintain the quality and antihyperglycemic activity.
Efektivitas Penggunaan Tepung Pisang Candi (Musa paradisiacal Fa Corniculata) Dalam Pengaplikasian Cookies Lidah Kucing Ditinjau Dari Sifat Kimia Dan Sifat Fisik Hesty Wulandari; Budi Wibowotomo; Wiwik Wahyuni
Journal of Food Technology and Agroindustry Vol 5 No 1 (2023): 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.v5i1.2399

Abstract

Cookies are a pastry product that is popular and favored by all circles of society. The characteristics of cookies are crunchy texture, brittle, dry, brownish yellow, has a distinctive aroma, savory and also sweet. Basically, cat's tongue cookies are made from flour, the selection of the best factors starting from the color, texture, aroma and taste of cat's tongue cookies made from temple banana flour is able to replace flour as a basic ingredient with the aim of adding diversification of pastry products based on the availability of food ingredients. This study aims to determine the difference between chemical properties (carbohydrate, protein, fiber, moisture content, ash content) and physical properties (breakability and color). This research is an experimental study using a completely randomized design (CRD) in the manufacture of cookies made from 100% temple banana flour and 100% wheat flour. Data were analyzed using Independent Sample T-test.The results of the analysis of chemical properties (carbohydrates, protein, fiber, moisture content, ash content) showed that there was a significant difference while for the water content there was no significant difference. The chemical properties of the carbohydrate content of cookies made from Candi banana flour are 73.31%, protein content is 11.58%, fiber content is 0.65%, water content is 3.84%, ash content is 1.84%. The results of the analysis of physical properties (broken strength, color brightness level (L), reddish level color a(+) showed a significant difference while at yellow level color b(+) there was no significant difference, physical test of cat's tongue cookies made from temple banana flour for fracture strength 0.0060kgf/cm2, color brightness level (L) 67.12%, reddish level color a(+) 3.80%, and yellowish level color b(+) 31.10%.
PEMANFAATAN TEPUNG BERAS MERAH DAN BERAS HITAM DALAM PEMBUATAN PRODUK EDIBLE SPOON Laurensia Maria Yulian Dwiputranti Darmoatmodjo; Erni Setijawaty; Joliska Wongsowinoto; Brenda Brenda; Florence Ancilla
Journal of Food Technology and Agroindustry Vol 5 No 1 (2023): 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.v5i1.2400

Abstract

The most widely used tableware is plastic spoon. However, its usage can cause environmental problems in the form of plastic waste. This plastic waste can be overcome by alternative innovations of making environmentally friendly tablespoon or edible spoon. Edible spoon can be made from a mixture of cereal flour, namely wheat flour, red rice flour, and black rice flour. Gluten from wheat flour is used to form a sturdy edible spoon texture, while red rice flour and black rice have anthocyanin pigments that act as natural dyes and antioxidants. The type of cereal flour used affects the characteristics of the edible spoons produced. The purpose of this study was to determine the physical characteristics and antioxidant activity of edible spoons made from a mixture of flour and red rice flour as well as wheat and black rice flour. This experiment used a randomized block research design (RBD) with 6 levels of treatment comparing the use of wheat flour with red rice flour or black rice flour, namely 65:35; 60:40; 55:45; 50:50; 45:55; and 40:60. The research data was analyzed by ANOVA and DMRT (α=5%). The fracture power of black and red rice edible spoons ranged from 13,196±0,5312 to 71,545±0,0091 and 15,637±0,0113 to 37,348±0,0230, the rehydration power range of black and red rice edible spoons were 16,56±0,7332 to 25,75±0,0005 and 14,88±0,1357 to 17,81±1,3077, as well as the antioxidant activity for red rice edible spoons were 87,6250 to 97,5500 and black rice 85,1250 to 98,0250.
PENGARUH RASIO BUNGA KECOMBRANG (Etlingera elatior) DAN JAHE (Zingiber officinale) TERHADAP MUTU KIMIA MINUMAN FUNGSIONAL WEDANG KECOMBRANG Maya Eka Pradana; Mazarina Devi; Soenar Soekopitojo
Journal of Food Technology and Agroindustry Vol 5 No 1 (2023): 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.v5i1.2401

Abstract

The purpose of this study was to examine the functional drink wedang kecombrang made from kecombrang flowers, ginger, palm sugar, and water on chemical quality (flavonoids, β-carotene, tocopherols, tannins, and saponins) with different ratios of kecombrang flowers and ginger. This research is a type of experimental research using RAL with 2 repetitions. The data obtained were analyzed using ANOVA analysis of variance and DMRT follow-up test. The results showed that kecombrang wedang with a kecombrang flower : ginger ratio of 2 : 1 had the highest chemical quality including levels of flavonoids, β-carotene, tocopherols, tannins, and saponins with sequential values of 5501.087 mg/L, 123.131315 µg/ml , 6.147095 µg/ml, 1630.313 mg/L, and 356.3625 mg/L.

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