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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 RASIO SARI KEDELAI DAN UMBI KENTANG TERHADAP KANDUNGAN GLUKOSA, PROTEIN DAN KECEPATAN LELEH MELLORINE Astuti, Novi Indah Puji; Rifqie, Rina; Hidayati, Laili
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 Mayasari, Rahel Silvia; Hidayati, Laili; Wahyuni, Wiwik
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) Cahyani, Afin Regina; Devi, Mazarina; Soekopitojo, Soenar
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 Helilusiatiningsih, Nunuk
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 Cahyandari, Maylani Alfi; Rohajatien, Ummi; Wahyuni, Wiwik
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.) Indis, Nadhifah Al; Helilusiatiningsih, Nunuk; Haliza, Nadiyah Nur
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.) Istia, Inka Condro; Randi, Mohamma Jusuf; 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.
PENGGUNAAN TEPUNG MOCAF (Modified cassava flour) DENGAN PERSENTASE BERBEDA MEMPENGARUHI KUALITAS BOLU KUKUS Zaki, Muhammad; Devi, Mazarina; Hidayati, Laili
Journal of Food Technology and Agroindustry Vol 6 No 1 (2024): 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.v6i1.3363

Abstract

Mocaf flour is fermented cassava flour so it contains high nutrients. The purpose of this study was to analyze the effect of mocaf flour percentage substitution in steamed cakes with natural dyes of broccoli powder on physical, chemical and hedonic properties. The experimental research method was a completely randomized design with 3 substitution treatments of mocaf flour percentages of 50%, 60% and 70%, 2% broccoli leaf powder natural dye twice repetition. Data were analyzed by One-Way ANOVA test and DMRT with a significance of 0.05. The results showed that there was a significant effect on the chemical, physical and hedonic properties of steamed sponge mocaf flour 50%, 60% and 70% natural dyes 2% broccoli leaf powder. The highest levels of protein, swelling and pores at 50% were 7.62%, 399.275% and 79.5 cm2. The highest levels of carbohydrates, crude fiber and antioxidant capacity at 70% were 39.62%, 0.99% and 20.32%. The most preferred percentage of the hedonic test was steamed sponge cake with 50% Mocaf flour substitution in terms of color, taste and texture.
POTENSI UMBI GANYONG DAN RUMPUT LAUT SEBAGAI BAHAN BAKU DALAM PEMBUATAN LASAGNA Adhianata, Heni; Alberto, Marcellinus
Journal of Food Technology and Agroindustry Vol 6 No 1 (2024): 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.v6i1.3364

Abstract

Canna tuber (Canna discolour L.) is a source of carbohydrates and resistant starch (RS) related to its starch phosphate and amylose content. Meanwhile, seaweed (Eucheuma spinosum) is a type of hydrocolloid high in dietary fibre. This study aims to see the acceptability based on the results of organoleptic test and to evaluate the nutritional profile of lasagna made from canna tuber flour and seaweed flour. The raw materials used are canna tuber flour and seaweed flour with a ratio 60:40; 70:30; and 80:20 (w/w). The nutritional aspects observed included the levels of protein, fat, water, ash and dietary fibre. The result of the analysis showed that lasagna with a ratio of canna tuber flour: seaweed flour 70:30 (w/w) has the most favourable organoleptic properties. The result of the analysis of nutritional aspects of the sample also showed a significant increase in dietary fibre content (15.36%), ash content (1.25%), and lower fat content (0.16%) compared to commercial lasagna. Based on the result of this study, it can be concluded that canna tuber flour and seaweed flour have a potential as raw materials for lasagna production with favourable organoleptic properties and high dietary fibre content.
PENGARUH PERBANDINGAN EKSTRAK DAUN MATOA (Pomentia pinnata) DENGAN EKSTRAK DAUN SIRIH (Piper betle L.) DAN PENAMBAHAN MADU TERHADAP MUTU MINUMAN HERBAL M., Rizkah Syarazani; Suhaidi, Ismed; Ginting, Sentosa
Journal of Food Technology and Agroindustry Vol 6 No 1 (2024): 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.v6i1.3366

Abstract

Herbal drink is a functional food that is well known for its taste, antidote to free radicals and health benefits. The purpose of this research is to use matoa leaves, betel leaves and honey with the best composition for herbal drinks with the best physical and chemical characteristics. This study used a factorial completely randomized design (CRD) with two factors, namely the ratio of matoa leaf extract (Pomentia pinnata) to betel leaf extract (Piper betle L.) (7:3, 5:5, 3:7) and the addition of honey (5 %, 10%, 15%). Parameters observed were total dissolved solids, degree of acidity (pH), color (oHue), total flavonoids, antioxidant activity, and organoleptic tests. The results of this study showed that the comparison of leaf extract with betel leaf extract yielded highly significant differences (P<0.01) to the flavonoid tatal, antioxidant activity and organoleptic taste and the addition of honey showed highly significant results (P<0.01) to total solids dissolved, pH, color (oHue), total flavonoids, antioxidant activity, organoleptic color and taste. The interaction effect of the ratio of matoa leaf extract with betel leaf extract and the addition of honey showed highly significant (P<0.01) results for total flavonoids, and significantly different (P<0.05) for antioxidant activity. The results of this study showed that the P1M3 treatment (the ratio of mato leaf extract to betel leaf was 7:3 and the addition of 15% honey) was the best treatment.

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