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Journal of Food Technology and Health
Published by Universitas Sahid Jakarta
ISSN : -     EISSN : 26207753     DOI : https://doi.org/10.36441/jtepakes
Core Subject : Health, Science, Agriculture, Engineering,
Agriculture, Biological Sciences & Forestry Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Public Health
Jurnal Teknologi Pangan dan Kesehatan adalah jurnal ilmiah di bawah naungan Fakultas Teknologi Pangan dan Kesehatan Universitas Sahid Jakarta yang terbit setiap Mei dan November sejak 2019. Artikel yang dimuat berupa hasil penelitian terkait bidang teknologi pangan meliputi kimia, biokimia, rekayasa dan mikrobiologi pangan serta bidang gizi meliputi gizi klinis, gizi masyarakat dan food service. Artikel yang dimuat belum pernah dipublikasikan di media lain (kecuali dalam bentuk abstrak atau karya ilmiah akademik atau dipresentasikan dalam seminar/konferensi).
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Makanan
Articles 7 Documents
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Search results for , issue "Vol 2, No 1 (2020): Mei" : 7 Documents clear
MUTU TAHU SUTRA AKIBAT PEMBERIAN JAHE MERAH DENGAN LAMA PERENDAMAN BERBEDA Muhammad Rofit Amrizal; Rahmawati Rahmawati
Jurnal Teknologi Pangan dan Kesehatan (Journal of Food Technology and Health) Vol 2, No 1 (2020): Mei
Publisher : Universitas Sahid

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36441/jtepakes.v2i1.498

Abstract

ABSTRAK: Tahu merupakan sumber protein yang disukai semua kalangan masyarakat, kelemahannya mudah rusak sehingga umur simpannya pendek. Tujuan penelitian mempelajari pemberian sari jahe merah dan lama perendaman terhadap mutu tahu sutra. Penelitian menggunakan metode Rancangan Acak Lengkap Faktor dua faktor, yaitu konsentrasi sari jahe merah dan lama perendaman. Konsentrasi sari jahe merah sebesar 0%, 5%, 10% dan 15%, dan lama perendaman 60, 90 dan 120 menit, dengan dua kali ulangan. Mutu tahu sutra ditentukan berdasarkan kekerasan, kadar air, abu, protein, lemak dan karbohidrat, Angka Lempeng Total (ALT), dan mutu organoleptik (warna, aroma dan rasa). Data dianalisis dengan analisis ragam (ANOVA) (α = 0.05). Jika terdapat perbedaan nyata dilanjutkan dengan uji lanjut Duncan. Hasil penelitian menunjukkan konsentrasi sari jahe merah memengaruhi ALT, mutu warna, aroma, dan rasa tahu sutra. Lama perendaman memengaruhi ALT, kesukaan warna, mutu aroma dan rasa tahu sutra. Tahu sutra yang paling disukai dengan konsentrasi sari jahe merah 5% dan lama perendaman 60 menit. Karakteristiknya : kekerasan 1.97 gf, kadar air 25.22% (bk), abu 7.57% (bk), protein 52.14% (bk), lemak 24.91%(bk), dan karbohidrat 15.39%(bk), ALT log 3.17 CFU/ml. Berdasarkan uji ALT tahu sutra yang terbaik yaitu konsentrasi sari jahe merah 15% dan lama perendaman 120 menit, yaitu log 2.41 CFU/ml. Secara keseluruhan, mutu tahu sutra yaitu kekerasan 0.54 gf, kadar air 25.84% (bk), kadar abu 6.53% (bk), kadar protein 53.70% (bk), kadar lemak 27.18%(bk), dan kadar karbohidrat 12.60%(bk), berwarna coklat muda (skor 2.7), aroma jahe sedikit kuat (skor 2.7), rasa sedikit pedas (skor 3.0) yang sedikit disukai.  ABSTRACT: Tofu is a protein source that is favored by many people. its weakness is easily damaged so its shelf life is short. The purpose of this research was to study the influence of adding red ginger juice and soaking time on the quality of silken tofu. The study used a completely randomized design with two factors, namely the concentration of red ginger extract and the immersion time. The concentration of red ginger extract were 0%, 5%, 10% and 15%, and the immersion time were 60, 90 and 120 minutes, with two replications. The quality of silken tofu is determined based on hardness, moisture, ash, protein, fat and carbohydrates contents, Total Plate Number (ALT), sensory analysis included both of quality and hedonic test (color, aroma and taste). Data were analyzed by analysis of variance (ANOVA) (α = 0.05). If there is a significant difference, continue with Duncan's further test. The results showed that the concentration of red ginger juice affected ALT, color, aroma, and taste quality of silken tofu. Soaking time affects ALT, color preference, aroma quality and silken tofu taste. Silk tofu is the most preferred with a concentration of 5% red ginger extract and a soaking time of 60 minutes. Characteristics: hardness 1.97 gf, water content 25.22% (wk), ash 7.57% (wk), protein 52.14% (wk), fat 24.91% (wk), and carbohydrates 15.39% (wk), ALT log 3.17 CFU/ml. Based on the ALT test, the best tofu silk was 15% red ginger extract concentration and 120 minutes soaking time, which was log 2.41 CFU/ml. Overall, the quality of silken tofu is 0.54 gf hardness, water content 25.84% (bk), ash content 6.53% (bk), protein content 53.70% (bk), fat content 27.18% (bk), and carbohydrate content 12.60% (wk). ), light brown color (score 2.7), slightly strong ginger aroma (score 2.7), slightly spicy taste (score 3.0) which is slightly liked.
PENGARUH PENAMBAHAN TEPUNG BIJI ALPUKAT (Persea americana Mill) DALAM PEMBUATAN ROTI TAWAR TERHADAP KADAR AIR DAN DAYA TERIMA Inggrid Ika Oktaviani; Arya Ulilalbab
Jurnal Teknologi Pangan dan Kesehatan (Journal of Food Technology and Health) Vol 2, No 1 (2020): Mei
Publisher : Universitas Sahid

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36441/jtepakes.v2i1.499

Abstract

ABSTRAK: Penyakit degeneratif salah satu masalah utama di negara maju maupun berkembang. Penyakit ini disebabkan oleh gaya hidup masa kini dengan pola makan yang tidak sehat. Penyakit degeneratif dapat diobati atau dicegah dengan makanan yang mengandung senyawa bioaktif. Tujuan dari penelitian ini yaitu mengetahui pengaruh proporsi tepung biji alpukat terhadap kadar air dan sifat organoleptik roti tawar. jenis penelitian ini eksperimental. Ada 3 perlakuan P1 (Tepung terigu 62%:Tepung biji alpukat 0%), P2 (Tepung terigu 60%:Tepung biji alpukat 2%) dan P3 (Tepung terigu 58%:Tepung biji alpukat 4%). Berdasarkan uji statistik, substitusi tepung biji alpukat berpengaruh signifikan (P 0.01) terhadap organoleptik roti tawar. proporsi tepung biji alpukat 2% (P2) merupakan proporsi dengan daya terima yang paling tinggi dibandingkan dengan proporsi lain. Kadar air dari produk P2 sejumlah 34%. Kesimpulanya adalah terdapat pengaruh proporsi penambahan tepung biji alpukat terhadap daya kadar air dan daya terima organoleptik roti tawar. Saran untuk peneliti selanjutnya dapat melengkapi kandungan gizi lain pada roti tawar dapat ditambahkan sumber zat gizi lain seperti protein, kalsium yang terdapat pada bahan makanan seperti pada kacang-kacangan. ABSTRACT: Degenerative diseases are one of the main problems that occur in both developed and developing countries. This disease is caused by the current lifestyle accompanied by excessive and unhealthy dietary habit. degenerative diseases can be treated or prevented by food containing bioactive compound. This study aims to find out the effect of avocado seed flour proportion on water content and organoleptic properties of white bread. This research was an experimental research in which the proportion level of wheat flour with avocado seed as a treatment. There were 3 treatments P1 (Wheat flour 62%:Avocado seed flour 0%), P2 (Wheat flour 60%: Avocado seed flour 2%) and P3 (Wheat flour 58%:Avocado seed flour 4%). Based on the results of statistical test, avocado seed flour substitution had a significant effect (P 0.01) on organoleptic result of white bread products with the avocado seed flour proportion as much as 2% (P2) was the proportion with the highest acceptance in terms to other proportions. Water content of P2 product was 34%. The maximum amount of avocado seed flours used in white bread products were 2%. The conclusion is that there is an effect of the proportion of avocado seed flour addition to organoleptic acceptance and the water content of white bread. Suggestions for further researchers, should be able to completing other nutritional content in white bread can be added to other sources of nutrients such as protein, calcium that can be found such as legumes.
FORMULASI KAPPA KARAGENAN DAN KONJAK TERHADAP KARAKTERISIK KIMIA PUDING SARI JAGUNG MANIS Julfi Restu Amelia; Rahmawati Rahmawati; Vindi Prilia Purnama
Jurnal Teknologi Pangan dan Kesehatan (Journal of Food Technology and Health) Vol 2, No 1 (2020): Mei
Publisher : Universitas Sahid

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36441/jtepakes.v2i1.500

Abstract

ABSTRAK: Tujuan dari penelitian adalah untuk melihat pengaruh formulasi kappa karagenan dan konjak terhadap karakterisik kimia puding sari jagung manis. Penelitian dilakukan dengan Rancangan Acak Lengkap (RAL) tunggal dengan satu faktor, lima taraf dengan tiga kali ulangan. Data yang diperoleh dianalisis lebih lanjut dengan menggunakan uji Duncan dengan tingkat signifikansi α=0,05. Variabel bebas pada formulasi kappa karagenan dan konjak dibagi menjadi A1 sampai dengan A5, yang terdiri dari 100:0, 87:13, 73:27, 60:40, 47:53. Hasil penelitian menunjukkan bahwa formulasi puding terbaik diperoleh pada puding dengan formulasi kappa karagenan dan konjak 73:27, yang memiliki karaktersitik kimia berupa nilai pH 7,81,  Total Padatan Terlarut 15,6°Brix, kadar abu 0,41%, lemak 1,12%, protein 0,58%, , karbohidrat 26,73%. Puding tersebut juga mengandung kadar serat pangan 1,72% dan total karoten 0,007%. ABSTRACT : The aim of the research was to find the effect of formulation kappa carrageenan and konjac on the quality of sweet corn milk puding. The experimental design used was randomized complete design with one factor, five treatments, and three replications. The data was analyzed with Duncan test when significant differences (α=0,05). The independent variable are formulations of kappa carrageenan and konjac which divided into A1 to A5,  they were 100:0, 87:13, 73:27, 60:40, 47:53. The results showed puding with formulation 73:27 is the best, with characteristics : pH 7,81, total dissolved solids 15,6°Brix, water content 71,17%, ash content 0,41%, fat 1,12%, protein 0,58%, carbohydrate 26,73%. It’s puding contains food fiber 1,72% and carotenes total 0,007%.
PENGARUH PENAMBAHAN KENCUR BUBUK TERHADAP MUTU KERUPUK KENCUR Oktaviani Nur Pratiwi; Siti Chairiyah Batubara
Jurnal Teknologi Pangan dan Kesehatan (Journal of Food Technology and Health) Vol 2, No 1 (2020): Mei
Publisher : Universitas Sahid

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36441/jtepakes.v2i1.495

Abstract

ABSTRAK:  Kerupuk kencur adalah jenis makanan ringan yang terbuat dari campuran tepung tapioka, tepung terigu, air, garam, merica, ketumbar, serta bubuk kencur dengan penambahan konsentrasi yang berbeda pada adonan. Penelitian ini menggunakan metode Racangan Uji Lengkap dengan satu faktor dengan penamabahan kencur bubuk pada taraf yang berbeda yaitu 0%; 1%; 2%; 3% dan 4% dengan tiga kali pengulangan. Teknik analisis yang digunakan adalah analisis sidik ragam atau Aanalisis Variansi (ANAVA) untuk melihat pengaruh masing –masing perlakuan, jika ada pengaruh yang terjadi dari masing-masing perlakuan, maka selanjutnya dilakukan uji DMRT (Duncan Multiple Range Test). Tes DMRT dilakukan untuk melihat level mana yang menghasilkan kualitas yang berbeda pada tes ANAVA. Kualitas kerupuk kencur ditentukan oleh uji fisik, kimia dan organoleptik. Uji fisik dilakukan dengan uji kekerasan; uji kimia dilakukan dengan pengujian kadar air dan kadar abu, sementara uji organoleptik dilakukan dengan melakukan uji kualitas hedonik dan uji hedonik pada tingkat warna, aroma, bau dan tekstur serta uji peringkat keseluruhan kerupuk kencur. Formulasi terbaik dari hasil penelitian ini adalah formulasi 1% kencur. Hasil analisis terhadap kualitas kerupuk kencur dengan menambahkan 1% serbuk adalah 14,99 (gf) kekerasan, 4,65 (%) kadar air, 1,88 (%) kadar abu, dan hasil uji ranking 0,52. ABSTRACT: White Turmeric Kerupuk a snack made from a mixture of tapioca flour, wheat flour, water, pepper, salt, coriander, garlic, water as well as white turmeric powder with different additions of concentrations to the dough. This research design used was Completely Random Design (CRD) with one factor consisting of 5 treatment levels (A1: 0%; A2: 1%; A3:2%; A4: 3% and A5: 4%, and 3 repetitions. White turmeric kerupuk’s analyzed by chemical test (ash and moisture), physical test (texture), organoleptic tests (hedonic and hedonic quality in aroma, taste, color, texture and rank on texture). Data was processed statistically using SPSS application with one way analysis (one way ANOVAs) at 95% confidence level. Duncan’s follow-up was carried out to find out the differences between treatments if ANOVA had a significant effect. The best white turmeric formulation from the results of this study is the formulation of 1% white turmeric kerupuk. Analysis result to white turmeric kerupuk quality by adding 1% of white turmeric powder contains 14,99 (gf) of hardness, 4,65 (%) of water content, 1,88 (%) and rank test with score 0,52.
MUTU MINUMAN TEH DARI FORMULASI DAUN POHPOHAN (Pilea trinervia Wight) DAN TEH HITAM (Camellia sinensis) Iman Basriman; Annisa Alaniya Pandari
Jurnal Teknologi Pangan dan Kesehatan (Journal of Food Technology and Health) Vol 2, No 1 (2020): Mei
Publisher : Universitas Sahid

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36441/jtepakes.v2i1.501

Abstract

ABSTRAK: Penelitian ini dilakukan untuk mengetahui formulasi daun pohpohan dan teh hitam pada mutu fisik, mutu kimia, mutu organoleptik, dan mutu pendukung teh formulasi daun pohpohan dan teh hitam. Terdapat enam formulasi dengan tiga pengulangan. Taraf formulasi daun pohpohan dan teh hitam (50:50, 40:60. 30:70, 20:80, 10:90, dan 0:100). Variabel yang diukur dalam penelitian ini adalah mutu fisik (kekentalan), mutu kimia (nilai pH, kadar air, kadar abu, total padatan terlarut, dan kadar tanin), mutu organoleptik (warna, aroma, dan rasa), dan mutu pendukung (aktivitas antioksidan). Desain penelitian yang digunakan adalah desain rancangan acak lengkap (RAL). Teknik analisis data yang digunakan adalah analisis variasi (ANOVA) diikuti oleh uji Duncan dengan α = 0,01, yang menunjukkan perbedaan nyata. Penelitian ini menunjukkan bahwa nilai pH, kadar abu, kadar air, total padatan terlarut, kadar tanin, mutu organoleptik aroma berpengaruh signifikan terhadap formulasi daun pohpohan dan teh hitam. Formulasi teh daun pohpohan dan teh hitam 40:60 memiliki tingkat penerimaan tertinggi. Formulasi daun pohpohan dan teh hitam tersebut memiliki karakteristik warna coklat tua, memiliki aroma kuat, rasa tidak sepat, kekentalan 1,86 cP, nilai pH 6,64, kadar air 8,23%, kadar abu 12,76%, total padatan terlarut 8,33oBrix, kadar tanin 0,57% dan aktivitas antioksidan (IC50) 106,45%. Berdasarkan hasil penelitian dan pembahasan, disarankan untuk dilakukan penelitian lebih lanjut pada uji aktivitas antioksidan pada semua formulasi. ABSTRACT: This study was conducted to determine the formulation of pohpohan leaf and black tea on the quality of the physical, chemical quality, sensory quality, and supportive quality formulations pohpohan leaf with black tea. There are six treatments with three replications. The level of formulation pohpohan leaf and black tea (50:50, 40:60, 30:70, 20:80, 10:90, and 0:100). The variables measured in the study is the physical quality (thickness), chemical quality (score of pH, moisture content, ash content, total dissolved solids, and levels of tannin), sensory quality (color, smell, and taste), and supportive quality (antioxidant activity). The research design used was a completely randomized design (CRD). Technical analysis of the data used is the analysis of variation (ANAVA) followed by Duncan test with α= 0,01 level, indicating a real difference. Research shows that score of pH, moisture content, ash content, total dissolved solids, tannin content, smell organoleptically significantly influence the formulation of pohpohan leaf and black tea. Formulation (40:60) of pohpohan leaf and black tea gives the highest level of acceptance. The formulation has the characteristics of dark brown in color, strong in smell, non-spiky flavor, thickness, 2,86 cP thickness, 6,64 score of pH, 8,23% moisture content, 12,76% ash content, 8,33oBrix total dissolved solids, 0,57% tannin levels, and 106,45% antioxidant activity (IC50). Based on the result of the research and the discussion, it is recommended to do the further research on antioxidant activity to all formulations.
PENGARUH SUHU DAN LAMA PENGERINGAN TERHADAP MUTU TEH DAUN KETUL (Bidens pilosa L.) Magdalena Etika; Giyatmi Giyatmi
Jurnal Teknologi Pangan dan Kesehatan (Journal of Food Technology and Health) Vol 2, No 1 (2020): Mei
Publisher : Universitas Sahid

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36441/jtepakes.v2i1.496

Abstract

ABSTRAK:  Penelitian ini bertujuan untuk mengetahui suhu dan lama pengeringan terhadap mutu teh daun ketul yang meliputi kadar air, kadar abu, aktivitas antioksidan, organoleptik (warna, aroma dan rasa) teh daun ketul (Bidens pilosa). Penelitian ini dirancang menggunakan Rancangan Acak Lengkap Faktorial (RALF) dengan 9 perlakuan dan 2 ulangan. Hasil pengamatan dianalisis menggunakan Analysis of Variance (ANOVA) serta uji lanjut Duncan’s Multiple Range Test (DMRT) pada taraf 5%. Perlakuan terdiri dari dua faktor yaitu suhu (50, 55 dan 60°C) dan lama pengeringan (120, 150 dan 180 menit). Hasil penelitan menunjukkan bahwa suhu pengeringan dalam pembuatan teh daun ketul memberikan pengaruh yang berbeda nyata terhadap kadar air, kadar abu, aktivitas antioksidan dan organoleptik (aroma). Penelitian ini menunjukkan bahwa pengeringan pada suhu 60°C dan lama pengeringan selama 180 menit menghasilkan teh daun ketul dengan mutu terbaik yaitu kadar air sebesar 7,25%, kadar abu sebesar 7,52%, aktivitas antioksidan sebesar 8,68% dengan warna agak disukai yaitu kuning agak kecoklatan, aroma agak disukai yaitu agak langu dan rasa agak disukai yaitu sepat.ABSTRACT:The aim of this research was conducted the effect of temperature and drying time on the quality of ketul leaf tea which includes moisture content, ash content, antioxidant activity, organoleptic (color, aroma and taste) of ketul leaf tea (Bidens pilosa L.). This study was designed using a Factorial Completely Randomized Design (RALF) with 9 treatments and 2 replications. The results of the observation were analyzed using Analysis of Variance (ANOVA) diversity analysis and analyzed further by Duncan's Multiple Range Test (DMRT) at 5% level. The treatments consisted of two factors with the temperatures (50, 55 and 60°C) and drying times (120, 150 and 180 minutes). The results showed significantly different effects on moisture content, ash content, antioxidant activity and organoleptic (aroma). This research has shown that drying at temperature 60°C and drying time for 180 minutes produces ketul leaf tea withthe best quality with moisture content 7,25%, ash content 7,52%, antioxidant activity 8,68%, with a rather preferred color that is slightly brownish yellow, the aroma is rather preferred that is rather unpleasant and the taste is rather preferred that is tight.
PENGARUH SUBSTITUSI DAUN KEJI BELING (Strobilanthes crispus) TERHADAP MUTU TEH DAUN KELOR Deriva Fali Rifan; Intan Nurul Azni; Giyatmi Giyatmi
Jurnal Teknologi Pangan dan Kesehatan (Journal of Food Technology and Health) Vol 2, No 1 (2020): Mei
Publisher : Universitas Sahid

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36441/jtepakes.v2i1.497

Abstract

ABSTRAK: Penelitian ini bertujuan untuk mengetahui pengaruh substitusi daun keji beling terhadap mutu teh daun kelor. Parameter mutu yang digunakan mutu kimia yaitu pH; padatan terlarut; kadar air; kadar abu; aktivitas antioksidan; mutu mikrobiologik: angka lempeng total dan kapang khamir; serta nilai hedonik dari warna, aroma, rasa, dan penerimaan umum. Hasil penelitian menunjukkan bahwa substitusi daun keji beling terhadap teh daun kelor memberikan pengaruh beda nyata dengan taraf signifikansi α=0,05 terhadap semua parameter mutu kimia; angka lempeng total serta nilai hedonik warna, mutu hedonik dan nilai hedonik aroma, mutu hedonik dan nilai hedonik rasa, serta nilai hedonik penerimaan umum dan memberikan pengaruh berbeda tetapi tidak nyata pada mutu mikrobiologik kapang khamir dan mutu hedonik warnapada taraf α = 0,05. Produk terbaik yaitu teh daun kelor dengan substitusi daun keji beling 15% yang memiliki karakteristik mutu kimia berupa pH 7,52; padatan terlarut 1,97%; kadar air 9,44%(b/b); kadar abu 6,52%(b/b); aktivitas anitioksidan IC50 sebesar 5,52 ppm serta mutu mikrobiologik ALT 0 (cfu/mL) dan kapang khamir 0 koloni/g. Selain itu, berdasarkan uji hedonik teh daun kelor memiliki karakteristik warna cokelat agak kekuningan (4,3), aroma agak langu (4,4), rasa hampir tidak sepat (4,5) dan secara umum disukai (4,6), serta memiliki nilai kadar tanin sebesar 0,57%.  ABSTRACT: The objective of this study was to determine the effect substitution of Strobilanthes crispus leaves on the quality of moringa leaves tea and to know the treatment of subtitution which can make the best quality of moringa leaves tea. The quality parameters studied were chemical quality include pH, water content, total solid, ash content, and antioxidant activity; microbiology quality include TPC and mould-yeast; while the organoleptic test include hedonic quality and hedonic score (likeness) of color, smell, taste, and overall acceptance. The results showed moringa leaves tea was significant difference at α=0,05 in all of parameters chemical quality;microbiology quality (TPC) and organoleptic quality hedonic score of color, hedonic quality and hedonic score of smell, taste, and overall acceptance), and was not significant difference at α=0.05 in mould-yeast and hedonic quality of color. The results showed the best quality of moringa leaves tea was with 15% substitution of Strobilanthes crispus leaves with the following characteristics: pH 7,52; water content 9,44%(b/b); total solid 1,97%; ash content 6,52%(b/b); antioxidant activity IC50 5,52 ppm; TPC and yeast-mould zero coloni/g; hedonic score of color 4,3; smell 4,4; taste 4,5 and overall acceptance 4,6; and tannin content 0,57%.

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