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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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PENGARUH PROPORSI TEPUNG JAGUNG UNGU (Zea mays var ceratina kulesh) TERHADAP KARAKTERISTIK ORGANOLEPTIK MIE KERING Nur Asiyah; Mohammad Jusuf Randi; Nurwati Nurwati
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.v5i1.2402

Abstract

Dry noodles is a food product made from wheat flour in the form of a typical noodle which has a relatively long shelf life and is easy to handle. Utilization of purple corn into flour as a processed ingredient for dry noodles can reduce imports and consumption of wheat flour, purple corn is a variety of pulut corn that contains anthocyanins as antioxidant compounds. The purpose of this study was to determine the proportion of purple corn flour on the organoleptic characteristics of dry noodles and proximate analysis of the best results of dry noodles, the method used was a factorial Completely Randomized Design (CRD) with 5 treatments and 3 replications. The treatments were J1 (90% flour: 10% purple corn flour), J2 (80% flour: 20% purple corn flour), J3 (70% flour: 30% purple corn flour), J4 (purple corn flour 60% : 40% purple corn flour), J5 (50% flour : 50% purple corn flour). The research data were analyzed using Two Way ANOVA and Duncan's further test. The results of the organoleptic test on the level of preference showed that the addition of the proportion of purple corn flour had an effect on taste and texture, but had no effect on the color and aroma of dry noodles. The best result of dry noodles was treatment J2 with the results of proximate analysis in the form of protein content (15,63%), water content (16,41%), ash content (2,34%), fat content (1,16%), and carbohydrates (64,46%).
PENGARUH PENAMBAHAN TEPUNG KENTANG TERHADAP SIFAT ORGANOLEPTIK BUMBU GADO-GADO Ikhlasul Putri Sekar Langit; Rina Rifqie Mariana; Issutarti Issutarti
Journal of Food Technology and Agroindustry Vol 5 No 2 (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.v5i2.2768

Abstract

The making of gado-gado seasoning by adding potato flour is expected to get a better texture of the gado-gado seasoning. Production of potato starch has been widely marketed and easy to obtain. This study aims to examine the organoleptic properties of the gado-gado seasoning substituted with potato flour. The type of research used is experimental research. The design in this study used a completely randomized design (CRD) with one treatment, namely the addition of potato flour with three percentages (15%, 25%,35%). The data obtained were then analyzed by the ANOVA method if there was a difference followed by Duncan's test. There are significant differences in the hedonic quality of color, aroma, taste and texture as well as the level of preference for color, aroma, taste and texture. The highest average hedonic quality and level of color preference is found in the addition of 15%, the highest average hedonic quality and aroma preference level is found in the addition of 15%, the highest average hedonic quality and taste preference level is found in the addition of 15%, the highest average hedonic quality and texture preference level found in 15% increments.
PENGARUH RASIO SARI KEDELAI DAN UMBI KENTANG TERHADAP KANDUNGAN GLUKOSA, PROTEIN DAN KECEPATAN LELEH MELLORINE Novi Indah Puji Astuti; Rina Rifqie; Laili Hidayati
Journal of Food Technology and Agroindustry Vol 5 No 2 (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.v5i2.2769

Abstract

Mellorine is a type of dessert whose texture resembles ice cream by replacing some or all of the milk fat using Onabati fat. Vegetable fat from soymilk is commonly used in the manufacture of mellorine. The purpose of this study was to analyze the effect of the ratio of soymilk and potato tubers on the glucose, protein content and physical tests (melting speed and color) on mellorine. This type of research is an experimental study with two repetitions and three treatments, namely soymilk 80%: potato puree 20%, soymilk 70%: potato puree 30%, and soymilk 60%: potato puree 40% using a completely randomized design (CRD). One Way ANOVA was used to analyze the data and further tests will be carried out using DMRT. The results showed that there was a significant effect with a level of 5% on glucose content, protein and physical tests (melting speed and color).
PENGARUH RASIO TEPUNG TAPIOKA DAN SERBUK DAUN PEPAYA (Carica papaya L.) PADA PEMBUATAN KUE SEMPRIT TERHADAP SIFAT FISIK DAN KIMIA Rahel Silvia Mayasari; Laili Hidayati; Wiwik Wahyuni
Journal of Food Technology and Agroindustry Vol 5 No 2 (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.v5i2.2770

Abstract

Papaya leaf are not one of the richest natural resources in Indonesia which is the utilization is not optimal. One way to optimize the utilization of papaya leaf is to process papaya leaf into powder. Papaya leaf powder will be applied to processed pastries that add variety to semprit cake. The purpose of making a semprit cake with a ratio of tapioca flour and papaya leaf powder is to variety of semprit cake in texture, color, water content and protein content. This research was an experimental study using a completely randomized design (CRD) research method with one factor (ratio of tapioca flour and papaya leaf powder). The factors used were 95%: 5%, 90%: 10%, 85%: 15%. The data from this research were statistically tested using One Way ANOVA and continued with the DMRT (Duncan’s Multiple Range Test) test if there was a significant difference. The results of statistical analysis showed significant differences in protein content, brightness level, yellowness level and texture.
EVALUASI VITAMIN B PADA BISKUIT BAYI SUBSTITUSI CAMPURAN TEPUNG LABU KUNING (Cucurbita moschataDurch) DAN TEPUNG WORTEL (Daucus carrota L) Afin Regina Cahyani; Mazarina Devi; Soenar Soekopitojo
Journal of Food Technology and Agroindustry Vol 5 No 2 (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.v5i2.2771

Abstract

Consumption of foods with adequate nutritional content is very important to achieve optimal growth and development in infants and toddlers. B vitamins are vitamins that function for metabolism in general and the formation of chemicals that function in nerve cells. This causes B vitamins to have an important influence on brain function. This study aimed to analyze the vitamin B content of the product in the form of biscuits substituted with pumpkin flour (Cucurbita moschata Durch) and carrot flour (Daucus carrota L). The content of vitamin B1 (thiamine), vitamin B2 (riboflavin), vitamin B3 (niacin), vitamin B6 (pyridoxine), vitamin B5 (pantothenic) was highest in biscuits substituted with pumpkin and carrot flour by 30%. The more substitution of pumpkin flour and carrot flour, the greater the levels of vitamin B complex in pumpkin and carrot biscuits. This is because pumpkin and carrots are rich in B-complex vitamins
TEKNOLOGI PENGOLAHAN TEPUNG MOCAF DENGAN 3 METODE FERMENTASI KAJIAN ANALISA PROKSIMAT Nunuk Helilusiatiningsih
Journal of Food Technology and Agroindustry Vol 5 No 2 (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.v5i2.2772

Abstract

Mocaf (Modified Cassava Flour) was a product derived from fermented cassava flour. Mocaf has characteristics similar to wheat flour and can be used for processed products such as wet cakes, kue kering, sweet bread, instant noodles and substitutes for certain products, vermicelli, brownies. The problem that occurs was that the price of flour continues to increase along with the high demand, so the price is expensive. The aim of the study was to analyze the nutritional value content, namely proximate in mocaf flour which was processed using 3 fermentation methods. The experimental design is a quantitative analysis method. The parameters measured were water content, ash content, protein, fat, starch. Experimental treatment: there are 3 types of cassava chips processing fermentation methods, namely a. Yeast b. Lime Water c. Enzimo. The results of proximate analysis using the yeast fermentation method contained 13.71% water content, 4.12% ash content, 1.43% crude protein, 2.82% fat, 71.38% starch; Using lime water has a water content of 13.14%, ash 4.82%, protein 1.12%, hasar fat 4.38, starch 69.54%. while the third with enzyme has a water content of 12.66%, ash 3.17, protein 1.83%, fat 3.83%, starch 73%. The ingredient of mocaf flour which has the highest starch was the fermentation method using yeast, the best protein ses the fermentation method with enzymes. The highest fat was mocaf with the fermentation method with lime solution. The water content of flour between the lowest 12 and the highest 13, 66%.
PENGARUH PENAMBAHAN AIR REBUSAN BUAH PARE (MOMORDICA CHARANTIA L) DENGAN PERSENTASE BERBEDA TERHADAP SIFAT KIMIA DAN FISIK MIE BASAH Maylani Alfi Cahyandari; Ummi Rohajatien; Wiwik Wahyuni
Journal of Food Technology and Agroindustry Vol 5 No 2 (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.v5i2.2773

Abstract

Wet noodles with the addition of boiled water for bitter melon are made from high protein flour, salt, eggs, and boiled water for bitter melon. The purpose of this study was to determine the effect of adding boiled water to bitter melon with different percentages on chemical properties (antioxidant capacity, total flavonoids, and water content) and physical properties (color and elongation). This study used a completely randomized design experimental method with three treatments, namely the addition of boiled water from bitter melon fruit by 60%, 75%, and 90%, and carried out two replications, followed by the One Way ANOVA data test and the Duncan Multiple Test Range (DMRT) follow-up test.). The results showed that the addition of boiled water pare gave a significant effect on the chemical properties (antioxidant capacity, total flavonoids, and water content) and physical properties (color and elongation) of wet noodles with the addition of boiled water from bitter melon.
ANALISIS ORGANOLEPTIK DAN KANDUNGAN PROKSIMAT PADA PUDING COKLAT DENGAN PENAMBAHAN BLACK CHIA (Salvia hispanica L.) Nadhifah Al Indis; Nunuk Helilusiatiningsih; Nadiyah Nur Haliza
Journal of Food Technology and Agroindustry Vol 5 No 2 (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.v5i2.2774

Abstract

Chia seeds is a plant of the Salvia genre which is round, flat, and oval in shape. Chia seed has 3 color of variants, they were black, white, and grayish,. In this study we used black chia was mixed with Nutrijel chocolate pudding. Black chia was chosen because it has a higher protein content than other chia seed color. There were 6 variations in this study, they were PC 0, PC 1, PC 2, PC 3, PC 4, and PC 5, each of the varians has been analyzed of organoleptic and proximate. Based on the results of this study, Nutrijel chocolate pudding with the addition of black chia from varian PC 0 until PC 5 was acceptable and liked by the panelists. The color has an average value of 4.4; the taste was 3.7; fragrance was 4.4; and texture was 3.9. And the results of the proximate analysis, we known that Nutrijel chocolate pudding with the addition of black chia has a good moisture content 63-73%; ash content was 3.44-3.55%; crude fiber content was 1.62-3.16%; crude protein content was 10.09-11.70%; and crude fat content was 1.07-4.40%. The mass of black chia more adding in to the chocolate pudding, has increased the nutritional contained (fiber, protein, and fat).
PENGARUH JAHE TERHADAP AKTIVITAS ANTIOKSIDAN DAN SIFAT ORGANOLEPTIK MINUMAN EKSTRAK JAGUNG UNGU (Zea mays L.) Inka Condro Istia; Mohamma Jusuf Randi; Nurwati Nurwati
Journal of Food Technology and Agroindustry Vol 5 No 2 (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.v5i2.2775

Abstract

One of the cultivable food crops, corn also serves a strategic purpose and has economic worth. Corn, as the primary source of carbs, is utilized as a rice alternative. Beverage goods are one alternative that can be made from corn. Anthocyanins found in purple corn work as antioxidants to stop atherosclerosis in the body. One sort of spice that offers numerous health advantages is ginger. Antioxidants are substances that can limit oxidation reactions by attaching to free radicals and highly reactive molecules. Antioxidants in food can minimize food spoiling processes, free radical oxidation, slow down the oxidation of lipids and oils, increase shelf life in the food sector, increase the storage of fat contained in food and prevent sensor and nutritional quality degradation. This study used the DPPH method (1,1-diphenyl-2,-picrylhydrazyl) which is a purple compound that will turn yellow when reacted with antioxidant activity and used a completely randomized design (CRD) method in the form of a single factor ratio of corn: ginger extract ( 100 g : 2 g, 3 g, 4 g, and 5 g) using 5 treatments and 3 replications. The organoleptic test used is the hedonic test, namely the level of preference test for the taste, texture, color, color of the purple corn extract drink. The score used is 1 – 5 (very dislike, dislike, somewhat like, like, and like very much). The data obtained were then analyzed and processed using SPSS with one way ANOVA. The purpose of this study was to determine the antioxidant activity and the panelists' preference level of purple corn extract drink.
PENGARUH PENAMBAHAN TEPUNG KENTANG TERHADAP SIFAT ORGANOLEPTIK BUMBU GADO-GADO Langit, Ikhlasul Putri Sekar; Mariana, Rina Rifqie; Issutarti, Issutarti
Journal of Food Technology and Agroindustry Vol 5 No 2 (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.v5i2.2768

Abstract

The making of gado-gado seasoning by adding potato flour is expected to get a better texture of the gado-gado seasoning. Production of potato starch has been widely marketed and easy to obtain. This study aims to examine the organoleptic properties of the gado-gado seasoning substituted with potato flour. The type of research used is experimental research. The design in this study used a completely randomized design (CRD) with one treatment, namely the addition of potato flour with three percentages (15%, 25%,35%). The data obtained were then analyzed by the ANOVA method if there was a difference followed by Duncan's test. There are significant differences in the hedonic quality of color, aroma, taste and texture as well as the level of preference for color, aroma, taste and texture. The highest average hedonic quality and level of color preference is found in the addition of 15%, the highest average hedonic quality and aroma preference level is found in the addition of 15%, the highest average hedonic quality and taste preference level is found in the addition of 15%, the highest average hedonic quality and texture preference level found in 15% increments.

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