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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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BERAS ANALOG BERBAHAN DASAR TEPUNG UBI UNGU FORTIFIKASI TEPUNG TEMPE SEBAGAI DIVERSIFIKASI MAKANAN POKOK NON BERAS Nurjanah, Nunung; Wahyuni, Wiwik; Wibowo, Nunuk Lismonika
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.v6i1.3367

Abstract

Analog rice made from purple yam flour fortified with tempeh flour was made with the aim of diversifying non-rice staple foods and as an innovation of processed purple yam and tempeh.This study was a randomized controlled design (CRD)with a variable ratio ratio between purple sweet potato flour and tempeh flour (65%:35%, 75%:25%, 85%:15%) which was repeated twice. Parameters observed were physical characteristics, namely swelling power, chemical properties, namely carbohydrate, protein, anthocyanin and glycemic index content. This study used ANOVA and DMRT analysis. The results of the analysis showed that there were significant differences in the ability of swelling power, carbohydrate, protein, anthocyanin and glycemic index content. The highest swelling power ability is found in analog rice with a ratio of purple yam flour and tempeh flour 85%: 15% and the lowest is in a ratio of 65%: 35%. The highest carbohydrate is found at a ratio of 85%: 15%. On the other hand, analogous rice with purple yam flour and tempeh flour which has the highest protein is found at a ratio of 65%:35%. The highest anthocyanin is found in the ratio of 85%:15%. The highest glycemic index figure is in the ratio of 85%:15%, but the glycemic index of each ratio is low, namely <55. Analog rice made from purple yam flour fortified with tempeh flour can be used as a diversification of non-rice staple foods and can be used as an alternative functional food.
KUALITAS MAKANAN TRADISIONAL DENDENG DAUN UBI DI KOTA BUKIT TINGGI Namira, Dea; Asnur, Lise
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.v6i1.3371

Abstract

A tourist destination has a list and experiences of visitors regarding intangible cultural heritage, such as experiences, local specialty products, cultural performances, etc. Cultural attractions can be in the form of folklore, the appeal of a building, unique cultural performances, religion, and the allure of traditional foods. Based on observations and interviews that the researcher has conducted using two different types of cassava leaf jerky, they obtained different qualities, which tend to make consumers uninterested in buying. The purpose of this research is to obtain the expected quality of traditional food, assessed based on color, taste, shape, texture, and aroma. The method used is qualitative-descriptive, and the results of this research indicate that homemade cassava leaf jerky without a brand is the most favored.
PERSEPSI SUSUNAN MENU KARYAWAN DI AP PREMIER HOTEL BATAM Juniar, Reysha; Asnur, Lise
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.v6i1.3387

Abstract

This research originated from the results of pre-research observations conducted by researchers by having short conversations with several employees at AP Premier Hotel Batam regarding the employee menu provided by the hotel. Based on the results of these conversations the researcher listened to some of the employee's comments regarding the menu served every day such as employees sometimes often being unable to eat, the food menu was cold, the fruit served was not fresh, the food menu served in the employee canteen was less varied, such as every weekend. This study aims to find out how employees evaluate employee menu settings at AP Premier Hotel Batam. Based on the research that has been done, the following results are obtained: (1) Employee menu arrangement variables in general can be categorized as not good with a percentage of 67.27% and 20% good enough. (2) The standard portion indicator is in the bad category with a percentage of 49.1% and 34.5% in the pretty good category. (3) In general, standard prescription indicators are in the bad category with a percentage of 54.5% and 30.9% in the pretty good category. (4) The standard seasoning indicator is classified as bad with a percentage of 54.5% and 30.9 in the fairly good category. (5) The quality standard indicators are categorized as bad with a percentage of 63.6% and 20% in the fairly good category. So that the arrangement of the employee menu at AP Premier Hotel Batam is categorized as not good, which requires improvement and requires attention from management.
KAJIAN MINAT PEMUDA TERHADAP SEKTOR PERTANIAN DI DESA SEKARPURO KECAMATAN PAKIS KABUPATEN MALANG Rokhmawati, Dian; Rahmawati, Mariana Fitri
Journal of Food Technology and Agroindustry Vol 6 No 2 (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.v6i2.4007

Abstract

One of the supporting pillars of the economy is the agricultural sector. Various needs in supporting food security, provision of production materials, results of industrial market strategies and sources of human resources and provision of capital for other sectors are fulfilled by the agricultural sector. This research was conducted to examine the perceptions (interests) of the younger generation in the agricultural sector in Sekarpuro Village, Pakis District, Malang Regency. This study used stratified random sampling, namely sampling based on strata. The research data was collected through questionnaires and interviews. The data analysis method used is quantitative descriptive method in the form of multiple linear regression analysis using SPSS (Statistical Package for Social Science) to analyze the effect of income, capital, family environment (parental point of view), age, education and work environment on perceptions (interest young generation towards agriculture). The research results obtained are that the interest of the young generation is strongly influenced by the parents' point of view, work environment and income. Based on the findings of a study on perceptions of youth interest in the profession of rice farming, a number of 99 young people, it is known that the interest of the younger generation in agriculture strongly agrees 4% disagrees 52.5% normal 38.4% agrees 5.1. The value of 100% is the cumulative value of the sum of 4% + 52.5 % + 38.4 %+5.1% = 100%. Meanwhile, age, capital, education did not influence the perception (interest) of the younger generation in the agricultural sector.
STRATEGI PENINGKATAN INCOME DI D’SRUPUT DENGAN MENGGUNAKAN MENU ENGINEERING Wulandari, Rizky; Asnur, Lise
Journal of Food Technology and Agroindustry Vol 6 No 2 (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.v6i2.4009

Abstract

This research is motivated by the problems found in D’Sruput, where are drinks that have low popularity and low profitability so that the income generated is not optimal. The purpose of this study is to analyze the income increasing strategi at D’Sruput by looking atthe level of popularity and profitability of each drink. The method in this study uses a qualitative descriptive method , in which the data obtained will be processed using menu engineering with the help of Microsoft excel with beverage sales history data obtained from October 2022 - Desember2022. Based on the results of research conducted by the autor using the menu engineering method. strategies for increasing income can be determined in the from of : maintaining quality for the star category, reducting beverage costs for the plowhors category, adding or reducting recipes or making changes to products for the puzzle category and changing the menu for the dog category
KADAR VITAMIN C PADA MANGGA ARUM MANIS YANG DISIMPAN PADA SUHU YANG BERBEDA Hapsari, Anisa Prima Vera; Hasdar, Muhamad; Daryono, Daryono; Purwanti, Yunika
Journal of Food Technology and Agroindustry Vol 6 No 2 (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.v6i2.4010

Abstract

Mango fruit that is consumed daily has several benefits such as increasing the body’s immunity, facilitating digestion, supporting eye health, helping hair and skin health, helping reduce cancerrisk, emphasizing cholesterol levels, and nourishing the heart. Mango post-harvest handling is a critical activity that needs attention before mango fruit reaches consumers. Mango fruit storageis closely related to distribution and marketing activities. This study aims to determine how to store at different temperatures for seven days. This study used the storage temperature treatment of arum manis mango. The treatments used were 5-10oC, 15-20oC, 27-32oC, and 35-40oC. The main parameters were vitamin C levels in each treatment and a decrease in vitamin C levelsduring storage. Storage at a temperature of 5-10oC produces an average vitamin C content of 6.84 ± 0.28 mg/ 100 g. Storage at room temperature (27-32oC) resulted in an average vitamin Ccontent of 3.91 ± 0.44 mg/ 100 g. The vitamin C content of the freshly harvested sweet arum mango fruit was 7.53 ± 0.40 mg/ 100 g. Storage at low temperatures is the best choice tomaintain the quality of vitamin C of arum manis mango.
ANALISIS SIFAT FISIKOKIMIA DAN ORGANOLEPTIK CAKE DENGAN RASIO TAPAI JAGUNG (Zea mays L.) DAN TAPAI SINGKONG BERBEDA Azzari, Rayhana; Davi, Mazarina; Wibowotomo, Budi
Journal of Food Technology and Agroindustry Vol 6 No 2 (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.v6i2.4012

Abstract

Cake is one product bakery loved by the community. One of the variants cake what is known is cake cassava tapai. Currently, corn tapai is a fermented product that is not widely known by thepublic. The content contained in corn tapai has the potential to enrich the nutrition of a processed food. This research aims to analyze the physicochemical and organoleptic propertiescake ratio of corn tapai and cassava tapai. The research method used was an experiment using a Completely Randomized Design (CRD) with two repetitions. The aim of this research is todetermine chemical properties (food fiber, protein, fat, water, ash and carbohydrates), physical properties (volume and color), and hedonic properties (taste, texture, color and aroma) ratiocake corn tapai and cassava tapai 50:50, 75:25 and 100:0. Data were analyzed using ANOVA with further tests Duncan Multiple Range Test (DMRT). The research results show cake ratiocorn tapai and cassava tapai 100:0 have the highest chemical properties in terms of food fiber, protein, fat, ash and carbohydrate levels respectively at 9.689%, 5.460%, 11.522%, 1.346% and52.386% but the lowest at water content at 29.258%. Physical properties volume highest on ratio cake corn tapai and cassava tapai 50:50 amounting to 304,856 cm3. Physical properties ofratio colorscake corn tapai and cassava tapai 100:0 L (77.19), a (5.65), b(57.26). The highest hedonic level has a ratio of 100:0 for taste, texture, color and aroma, respectively 4.48, 4.26,4.38, 4.38. The most preferred ratio of the hedonic test is the ratio cake the ratio of corn tapai and cassava tapai is 100:0 in terms of taste, texture, color and aroma. It can be concluded thatthe ratio of corn tapai and cassava tapai provides significant differences in chemical, physical and organoleptic properties cake.
PENGARUH ILMU GASTRONOMI SEBAGAI DAYA TARIK MINAT MAHASISWA PADA BIDANG STUDI PENDIDIKAN TATA BOGA Hikmawati, Elma Nur; Martiningtyas, Anggi
Journal of Food Technology and Agroindustry Vol 6 No 2 (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.v6i2.4013

Abstract

The purpose of this study was to determine the influence of gastronomy as the attractiveness ofrespondents before entering the food and beverage industry with their sustainability as studentsafter taking the field of culinary education. This study uses descriptive and quantitativeresearch methods with primary data collection techniques using a questionnaire withinformants of 50 undergraduate Education and D3 Catering students from the 2020 and 2021classes. The results are (1) 54% of students are interested in exploring culinary science basedon gastronomy obtained through taste, decoration of food (platting), processing, andpreparation of food & beverage. (2) 98% of students want to continue the culinary knowledgethat has been obtained by (3) applying the amount of 40% as entrepreneurs, (4) 36% workingin restaurants, hotels or other tourism sectors, (5) 12% becoming educators, and (6) The same6% open courses and work in food & beverage companies. The conclusion is that gastronomyas a good study in enjoying food & drinks is a factor that supports the interest of respondentsbefore and after becoming a student in the culinary education department. This research is alsosupported based on research journals by; Jefriyanti, Ranti (2017) and Rosyadi, Yusril Fahmi(2020).
KAJIAN TENTANG FOOD LOSS DAN FOOD WASTE: KONDISI, DAMPAK, DAN SOLUSINYA Asri, Nyoman Puspa; Handoyono, Mitha Ayu
Journal of Food Technology and Agroindustry Vol 6 No 2 (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.v6i2.4014

Abstract

The purpose of writing this article is an attempt to introduce readers to the problem of FoodLoss & Food Waste (FL&FW) in a comprehensive concept regarding conditions, impacts andsolutions for handling them. FL&FW has been a global issue for a long time, but until now itsimpact is getting more serious. The losses incurred by FL&FW are not only in the environmentalfield but are very complex including economic and social losses. Food and AgricultureOrganization/FAO has estimated that 1/3 of world food production or around 1.3 billion tonswhich is equivalent to 990 billion USD has been lost in vain. But on the other hand, about21,000 people die every day because of hunger. This topic will continue to be a central issue inthe coming years, because the amount of food that must be provided will also continue toincrease in line with the increasing world population and the problems caused by the Co-19pandemic. Reducing food waste is a priority scale to maintain sustainable food security. TheFL&FW issue since 2015 has been one of the programs of the Sustainable Development Goals(SDGs), on target 12.3 with a commitment to reduce food waste by half per capita by 2030.Therefore, all stakeholders (government, industry and society) must collaborate to implementingpolicies and cultural changes towards prevention of FL&FW on all fronts.
The EFFECT OF COMPARISON OF MATOA LEAF EXTRACT (Pomentia pinnata) WITH BETEL LEAF EXTRACT AND ADDITION OF HONEY ON THE QUALITY OF HERBAL BEVERAGES Syarazani, Rizkah
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.v6i1.2725

Abstract

Minuman herbal merupakan salah satu pangan fungsional yang terkenal dengan rasa, penangkal radikal bebas dan manfaatnya pada kesehatan. Tujuan dari penelitian ini yaitu pemanfaatan daun matoa, daun sirih dan madu dengan kompisisi terbaik untuk minuman herbal dengan karakteristik fisik dan kimia yang paling baik. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) faktorial dengan dua faktor yaitu perbandingan ekstrak daun matoa (Pomentia pinnata) dengan ekstrak daun sirih (Piper betle L.) (7:3, 5:5, 3:7) dan penambahan madu (5%, 10%, 15%). Parameter yang diamati yaitu total padatan terlarut, derajat keasaman (pH), warna (oHue), total flavonoid, aktivitas antioksidan, dan uji organoleptik. Hasil penelitian ini menunjukkan bahwa perbandingan ekstrak daun dengan ekstrak daun sirih menghasilkan berbeda sangat nyata (P<0,01) terhadap tatal flavonoid, aktivitas antioksidan dan organoleptic rasa dan penambahan madu menunjukkan hasil berbeda sangat nyata (P<0,01) terhadap total padatan terlarut, derajat keasaman (pH), warna (oHue), total flavonoid, aktivitas antioksidan, organoleptik warna dan rasa. Interaksi pengaruh perbandingan ekstrak daun matoa dengan ekstrak daun sirih dan penambahan madu menunjukkan hasil berbeda sangat nyata (P<0,01) terhadap total flavonoid, dan berbeda nyata (P<0,05) terhadap aktivitas antioksidan. Hasil penelitian ini menunjukkan perlakuan P1M3 (perbandingan ekstrak daun mato dengan daun sirih 7:3 dan penambahan madu 15%) merupakan perlakuan terbaik.

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