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Journal of Food Technology and Health

teknologi_pangan
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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

Search results for , issue "Vol 3, No 2 (2021): November" : 7 Documents clear

ANALISIS PENYELENGGARAAN MAKANAN PADA RUMAH QUR’AN DAARUT TARBIYAH DEPOK Dadi H Maskar; Khoirul Anwar; Nindy Sabrina; Adi Iskandar; Neneng Munifah S
Jurnal Teknologi Pangan dan Kesehatan (Journal of Food Technology and Health) Vol 3, No 2 (2021): November
Publisher : Universitas Sahid

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36441/jtepakes.v3i2.574

ABSTRAK: Manajemen sistem penyelenggaraan makanan yang baik pada sebuah institusi berpengaruh pada ketersediaan makanan dan asupan zat gizi siswa sehingga institusi penyelenggara makanan perlu memperhatikan tahapan penyelenggaraan makanan yang meliputi input, proses, dan output. Penelitian ini bertujuan untuk menganalisis input, proses, dan output penyelenggaraan makanan di Rumah Qur’an Daarut Tarbiyah Depok. Penelitian ini menggunakan desain cross-sectional, dengan subjek penelitian meliputi penyelenggara makanan dan siswa. Data input dan proses diperoleh dari hasil wawancara dengan kuesioner dan observasi. Data tingkat kesukaan diperoleh menggunakan kuesioner uji hedonik. Pengolahan dan analisis data dilakukan secara deskriptif dengan menggunakan Microsoft Excel 2016. Hasil penelitian menunjukan bahwa penyelenggaraan makanan dilakukan dengan secara swakelola dengan metode konvensional meliputi makan pagi, makan siang, dan makan malam. Hasil analisis input diperoleh hasil penyelenggara makanan terdiri dari satu orang yang bertanggung jawab terhadap seluruh tahapan penyelenggaraan makanan. Hasil analisis proses, diketahui bahwa tidak terdapat siklus menu yang tetap, pengadaan bahan dilakukan secara mandiri membeli ke pasar setiap 3 hari, perencanaan menu ditentukan ketika bahan sudah tersedia, penyimpanan bahan masih belum terstandar, persiapan dan pengolahan makanan dilakukan pada tempat yang sama, pendistribusian makanan menggunakan sistem sentralisasi dan desentralisasi. Hasil analisis tingkat kesukaan pada menu makanan termasuk kategori biasa. ABSTRACT: A good food management system in an institution affects the availability of food and nutrient intake of students so that food service institutions need to pay attention to the stages of food administration which include input, process, and output. This study aims to analyze the input, process, and output of food service at Rumah Qur'an Daarut Tarbiyah Depok. This study used a design cross-sectional, with research subjects including food organizers and students. The data were input and process obtained from the results of interviews with questionnaires and observations. The level of preference data was obtained using a hedonic test questionnaire. Data processing and analysis was carried out descriptively using Microsoft Excel 2016. The results showed that the administration of food was self-managed with conventional methods including breakfast, lunch, and dinner. The results of the analysis input show that the food organizer consists of one person who is responsible for all stages of food administration. The results of the process analysis, it is known that there is no fixed menu cycle, procurement of materials is carried out independently by buying to the market every 3 days, menu planning is determined when materials are available, material storage is still not standardized, food preparation and processing is carried out in the same place, distribution food using a centralized and decentralized system. The results of the analysis of the level of preference on the food menu include the usual category.

PENGARUH SUBSTITUSI TEPUNG TERIGU DENGAN TEPUNG BERAS HITAM TERHADAP MUTU BOLU KUKUS Melisa Nur Fitriana; Muhammad Fajri Romadhan; Iman Basriman
Jurnal Teknologi Pangan dan Kesehatan (Journal of Food Technology and Health) Vol 3, No 2 (2021): November
Publisher : Universitas Sahid

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36441/jtepakes.v3i2.575

ABSTRAK: Kue bolu kukus adalah kue tradisional yang saat ini populer di masyarakat. Bahan utama dalam membuat kue bolu kukus adalah tepung terigu, pengemulsi, air, vanili, telur, dan gula. Kualitas kue bolu kukus ditentukan melalui uji fisik (tekstur dan daya kembang), uji kimia (kadar air, abu, protein, lemak, dan karbohidrat), uji penunjang (serat kasar), uji organoleptik (uji hedonik dan mutu hedonik warna, aroma, rasa, tekstur kue bolu kukus). Kue bolu kukus dengan hasil terbaik adalah susbtitusi tepung terigu 85%: tepung beras hitam 15% karena paling disukai oleh panelis dengan parameter tekstur 4,38 gf dan kekuatan meningkat 47,33%, kadar air (35,97%), kadar abu ( 0,65%), kadar protein (8,27%), kadar lemak (2,45%), kadar karbohidrat (88,70%), kadar serat kasar (0,00%) dan kadar antioksidan (19,26%) dengan nilai hedonik warna 48,00%, hedonik aroma kukus 64,00%, hedonik rasa 72,00% dan hedonik tekstur 46,00%ABSTRACT Steamed sponge cake is a traditional cake that is currently popular in the community. The main ingredient in making steamed sponge cakes is wheat flour, emulsifier, water, vanilli, egg, and sugar. The quality of steamed sponge cake is determined through physical tests (texture and expand strength), chemical tests (moisture, ash, protein, fat, and carbohydrate), supporting tests (crude fiber), organoleptic tests (hedonik test and hedonik quality of color, aroma , taste, texture of steamed sponge cake). Steamed sponge cake with the best results is 85% substitution of wheat flour: 15% rice black flour because it is most preferred by panelists with parameters texture of 4.38 gf and expand strength of 47.33%, moisture content (35.97%), ash content ( 0.65%), protein content (8.27%), fat content (2.45%), carbohydrate content (88.70%), crude fiber content (0.00%) and antioxidant content (19.26%) with hedonik value of steamed sponge cake color 48.00%, hedonik aroma of steamed cake spherical 64.00%, hedonik flavor of steamed sponge cake 72.00% and hedonik texture of steamed sponge cake 46.00%.

KAJIAN LITERATUR SPESIFIKASI MUTU FISIKOKIMIA DAN MIKROBIOLOGIS WATER KEFIR DENGAN VARIASI KONSENTRASI SUBSTRAT DAN STARTER Veronica P. Effendi; Adolf J.N. Parhusip
Jurnal Teknologi Pangan dan Kesehatan (Journal of Food Technology and Health) Vol 3, No 2 (2021): November
Publisher : Universitas Sahid

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36441/jtepakes.v3i2.558

ABSTRAK: Water kefir adalah salah satu produk minuman dengan bahan dasar larutan gula atau sari nabati yang melalui proses fermentasi dengan bibit water kefir dengan ciri khas rasa asam, sedikit rasa manis, serta mengandung alkohol dan karbon dioksida. Salah satu mikroorganisme yang terkandung dalam bibit water kefir, yaitu bakteri asam laktat memiliki peran fungsional sebagai probiotik yang bermanfaat bagi kesehatan saluran pencernaan dan juga bekerja secara sinergis dengan khamir dalam proses fermentasi water kefir. Selain mengandung probiotik, water kefir juga merupakan diversifikasi produk pangan yang dapat menjadi alternatif bagi kelompok vegan, vegetarian, dan individu yang memiliki alergi terhadap produk olahan susu. Kajian literatur dibuat dengan tujuan untuk mempelajari pengaruh variasi penambahan konsentrasi substrat dan starter dalam pembuatan water kefir terhadap mutu fisikokimia dan mutu mikrobiologis water kefir. Data dalam kajian literatur diperoleh dari jurnal internasional dan nasional terakreditasi dengan minimal ranking Q4 dan Sinta 4. Melalui kajian literatur yang dilakukan dapat disimpulkan bahwa peningkatan konsentrasi starter hingga 15% dapat menurunkan nilai pH dan meningkatkan kadar alkohol, total asam tertitrasi, viskositas, karbon dioksida, total bakteri asam laktat serta total khamir. Peningkatan substrat hingga konsentrasi 9% dapat menurunkan nilai pH dan viskositas serta meningkatkan kadar alkohol, total asam tertitrasi, karbon dioksida, total bakteri asam laktat serta total khamir. Plasmolisis sel-sel mikroorganisme bibit water kefir dapat terjadi pada penambahan substrat dengan konsentrasi 10% atau lebih sehingga pH meningkat dan kadar alkohol, karbon dioksida, total khamir, dan total bakteri asam laktat pada produk akhir yang dihasilkan menurun.ABSTRACT: Water kefir is a beverage made from sugar or plant based solution that is fermented with water kefir seeds that has sour and slightly sweet taste characteristics, contains alcohol and carbon dioxide. The microorganisms contained in water kefir seeds such as lactic acid bacteria have a functional role as beneficial probiotics that can promote digestive tract health and work synergistically with yeast in water kefir fermentation. Water kefir is also a form of diversity of food product that can be an alternative for vegans, vegetarians, and individuals who have certain allergies to dairy products. This literature review was made to study the effect of variations of substrate and starter concentrations used in water kefir fermentation on the physicochemical quality and microbiological of water kefir. The data in this literature review were obtained from international and national journals with a minimum ranking of Q4 and Sinta 4. In conclusion, increasing the starter concentration up to 15% can reduce the pH value and increase the alcohol content, total titrated acid, viscosity, carbon dioxide, total lactic acid bacteria and total yeast. The addition of substrate up to 9% can reduce the pH value and viscosity and increase the alcohol content, total titrated acid, carbon dioxide, total lactic acid bacteria and total yeast. Plasmolysis in microorganisms cells happened with the addition of a substrate with a concentration of 10% or more causing the pH value to increase and decreasing the levels of alcohol, carbon dioxide, total yeast, and total lactic acid bacteria in the final product.

TEKNOLOGI PENCAMPURAN KOPI LIBERIKA TUNGKAL KOMPOSIT DAN ROBUSTA UNTUK MENINGKATKAN DAYA TERIMA KONSUMEN Mursalin Mursalin
Jurnal Teknologi Pangan dan Kesehatan (Journal of Food Technology and Health) Vol 3, No 2 (2021): November
Publisher : Universitas Sahid

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36441/jtepakes.v3i2.576

ABSTRAK: Penambahan bahan aditif dan komplemen pada saat penyangraian kopi biasa dilakukan untuk menghasilkan aroma dan rasa kopi yang lebih baik. Bahan aditif dan komplemen yang umum ditambahkankan diantaranya adalah margarin, kacang-kacangan dan biji kopi jenis lain. Pada penelitian ini, 6 formulasi campuran biji kopi liberika tungkal jambi dengan robusta (L/R), yaitu L/R 100/0; 90/10; 80/20; 70/30; 60/40 dan 50/50, dianalis dan diperbandingkan. Analisis organoleptik dengan metodee uji peringkat menggunakan 64 orang panelis tak terlatih, dilakukan untuk melihat tingkat penerimaan konsumen. Perlakuan dengan tingkat penerimaan konsumen tertinggi selanjutnya diuji-dibandingkan dengan 7 macam merk kopi bubuk komersial yang beredar di Kota Jambi. Analisis organoleptik dengan metode uji pasangan jamak menggunakan 25 orang panelis semi terlatih dipakai untuk melihat persamaan dan perbedaan mutu hedonik sampel kopi. Hasil analisis menunjukkan bahwa diantara semua perlakuan, L/R 70/30 menghasilkan kopi bubuk dengan aroma dan warna paling disukai dan kopi seduh dengan kekentalan dan cita rasa yang juga paling disukai. Dibandingkan dengan 7 jenis merk kopi komersial yang ada di Kota Jambi (Torabika, Kapal Api Spesial, Kapal Api Lampung, Ayam Ras, AAA, Bali Dancer, dan Gold Robusta), produk olahan kopi Liberika Tungkal Jambi L/R 70/30 ini ternyata dinilai mempunyai mutu hedonik aroma, warna, kekentalan dan cita rasa yang lebih baik.ABSTRACT: The application of additives and complementary materials such as other varieties of coffee beans in coffee roasting could be done to produce coffee with a better taste and flavor. In this study, 6 formulations of liberica tungkal jambi and robusta coffee blend (L/R) were studied, namely L/R 100/0; 90/10; 80/20; 70/30; 60/40 and 50/50. Organoleptic analysis using a ranking test with 64 untrained panelists was carried out to saw consumer preferences for hedonic quality. The treatment with the highest consumer acceptance was then tested comparatively with 7 commercially popular branded ground coffees in Jambi City. Organoleptic analysis using double-paired test with 25 semi-trained panelists was used to observe the similarities and differences in the hedonic qualities of the coffees. The results showed that among all blend formulations, L/R 70/30 produced ground coffee with the highest taste and color preferences and the most favorable taste and viscosity. Compared to 7 commercial ground coffee brands in Jambi City (Torabika, Kapal Api Special, Kapal Api Lampung, Ayam Ras, AAA, Bali Dancer, and Gold Robusta), L/R 70/30 blended coffee was clearly rated better in hedonic quality, especially on taste, color, viscosity, and flavor.

PEMANFAATAN JAMU KUNYIT ASAM PADA PEMBUATAN ES KRIM SUSU KEDELAI Melanie Cornelia; Anastasha Kresandra; Eveline Eveline
Jurnal Teknologi Pangan dan Kesehatan (Journal of Food Technology and Health) Vol 3, No 2 (2021): November
Publisher : Universitas Sahid

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36441/jtepakes.v3i2.560

ABSTRAK: Jamu kunyit asam merupakan minuman tradisional yang umum digunakan masyarakat Indonesia sebagai pengobatan alternatif. Pemanfaatan jamu kunyit asam masih terbatas sehingga diperlukan pengembangannya sebagai produk pangan, salah satunya adalah ditambahkan dalam pembuatan es krim susu kedelai yang bertujuan agar masyarakat dengan lactose intolerant dapat mengkonsumsi es krim. Dalam penelitian ini, jamu kunyit asam dibuat dengan variasi rasio kunyit: asam: air (20:20:60; 10:30:60; 30:10:60) dan variasi waktu perebusan asam (2, 4, dan 6 menit). Selanjutnya dilakukan analisis aktivitas antioksidan, total fenolik, total flavonoid, dan warna jamu kunyit asam. Jamu kunyit asam terpilih adalah dengan perlakuan kunyit:asam:air 30:10:60 dan waktu perebusan asam 2 menit, memiliki nilai IC50 14,44%, total fenolik 0,49 mg GAE/g, total flavonoid 0,39 mg QE/g, dan nilai °Hue 51,28 . Es krim susu kedelai jamu kunyit asam dibuat dengan kontrol jamu kunyit asam 0% dan variasi penambahan jamu kunyit asam (10%, 20%, dan 30%) dan konsentrasi gelatin (0,2%; 0,3%; 0,4%). Hasil es krim dianalisis aktivitas antioksidan, total fenolik, total flavonoid, warna, waktu leleh, overrun, dan sensori. Es krim susu kedelai terpilih adalah es krim dengan penambahan jamu kunyit asam 30% dan gelatin 0,4%. Es krim tersebut memiliki nilai IC50 49%, total fenolik 2,10 mg GAE/g, total flavonoid 0,53 mg QE/g, nilai °Hue 88,48, waktu leleh 19,26 menit, dan nilai overrun 17,87%. Es krim jamu kunyit asam terpilih tergolong es krim rendah lemak, berpotensi sebagai produk pangan yang aman bagi penderita lactose intolerant, disukai dari analisis nilai sensori, namun tidak berpotensi sebagai sumber antioksidan. ABSTRACT: Jamu kunyit asam was a traditional drink in Indonesia and used as an alternative medicine. However, the use of this traditional drink was still limited so it was necessary to develop as food products, such as making soybean milk ice cream which aims for people with lactose intolerant able to consume ice cream. Jamu kunyit asam was made by varying ratio of turmeric:tamarind:water (20:20:60; 10:30:60; 30:10:60) and variations boiling time of tamarind (2, 4, and 6 minutes). Analyzes of antioxidant activity, total phenolic, total flavonoids, and color in tamarind turmeric were carried out. Selected jamu kunyit asam was ratio of turmeric:tamarind:water 30:10:60 and 2 minutes of boiling time which has an IC50 value 14.44%, total phenolic 0,49 mg GAE/g, total flavonoid 0,39 mg QE/g, dan °Hue value 51,28. Soybean milk ice cream with jamu kunyit asam was made by addition varying of jamu kunyit asam (10%, 20%, and 30%) and gelatin (0.2%; 0.3%; 0.4%) with control of 0% jamu kunyit asam. The selected soybean milk ice cream was ice cream with addition of 30% jamu kunyit asam and 0.4% gelatin. The ice cream had an IC50 value 49%, total phenolic 2,10 mg GAE/g, total flavonoid 0,53 mg QE/g, °Hue value 88,48, melting time 19,26 minutes, and overrun 17,87%. Selected soybean ice cream was categorized low fat ice cream and safe to be consumed by people with lactose intolerance, and have good value in sensory analysis, but did not have potential as a source of antioxidants.

THE EFFECT OF BAKING TIME ON PHYSICOCHEMICAL AND SENSORY CHARACTERISTICS OF CRUNCHY POTATO DONUT PRODUCTS PROCESSED FROM POTATO DONUT WASTE Kresnayana Tri Putra; Wiwit Amrinola
Jurnal Teknologi Pangan dan Kesehatan (Journal of Food Technology and Health) Vol 3, No 2 (2021): November
Publisher : Universitas Sahid

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36441/jtepakes.v3i2.561

ABSTRACT: Donuts are one of the most popular food products in the Horeka industry. One of the donut variants sold in the market is potato donuts, which is a donut made from potato tuber substitution. The weakness of this product is that it has a short shelf life, so if it is not sold it will become industrial waste. One way of handling food processing industrial waste that can still be utilized is by reprocessing it into products of economic value. This study aims to examine the effect of baking time on the physicochemical and sensory characteristics of crunchy potato donut snacks produced from potato donut industry waste. The treatments used in this study were differences in baking time, namely P1 (2 minutes), P2 (4 minutes), and P3 (6 minutes). The results showed that the baking time significantly affected the crispness, color, protein content, carbohydrate content, fat content, ash content, moisture content, and dietary fiber as well as hedonic testing which included color, aroma, taste, texture, and overall. The optimum baking time that can produce a product with good and acceptable quality is 4 minutes (P2).

MANFAAT JAMUR KONSUMSI (EDIBLE MUSHROOM) DILIHAT DARI KANDUNGAN NUTRISI SERTA PERANNYA DALAM KESEHATAN Netty Widyastuti; Donowati Tjokrokusumo
Jurnal Teknologi Pangan dan Kesehatan (Journal of Food Technology and Health) Vol 3, No 2 (2021): November
Publisher : Universitas Sahid

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36441/jtepakes.v3i2.562

ABSTRAK: Beberapa jamur konsumsi (edible mushrooms) adalah makanan berharga yang populer karena rendah kalori, karbohidrat, lemak, dan natrium, bebas kolesterol. Jamur konsumsi memberikan nutrisi penting, termasuk selenium, kalium, riboflavin, niasin, vitamin D, protein, dan serat. Sepanjang sejarah, jamur konsumsi sebagai sumber makanan, juga berfungsi dalam penyembuhan dalam pengobatan tradisional. Telah dibuktikan bahwa jamur mempunyai efek menguntungkan bagi kesehatan untuk pengobatan beberapa penyakit. Banyak sifat nutraceutical dalam jamur, seperti pencegahan atau pengobatan Parkinson, Alzheimer, hipertensi, dan risiko tinggi stroke. Jamur juga digunakan untuk mengurangi kemungkinan invasi kanker dan metastasis sebagai antitumor. Jamur sebagai antibakteri, penambah sistem kekebalan tubuh dan penurun kolesterol; selain itu, jamur juga sebagai sumbersenyawa bioaktif. Karena sifat-sifatini, beberapa ekstrak jamur digunakan untuk meningkatkan kesehatan manusia dan sebagai makanan suplemen.ABSTRACT: Edible mushrooms are popular valuable foods because they are low in calories, carbohydrates, fat, and sodium: also, they are free of cholesterol. Edible mushrooms provide important nutrients, including selenium, potassium, riboflavin, niacin, vitamin D, proteins, and fiber. All together with a long history as food source, mushrooms are important for their healing capacities and properties in traditional medicine. It has reported beneficial effects for health and treatment of some diseases. Many nutraceutical properties are described in mushrooms, such as prevention or treatment of Parkinson, Alzheimer, hypertension, and high risk of stroke. They are also utilized to reduce the likelihood of cancer invasion and metastasis due to antitumoral attributes. Mushrooms act as antibacterial, immune system enhancer and cholesterol lowering agents; additionally, they are important sources of bioactive compounds. As a result of these properties, some mushroom extracts are used to promote human health and are found as dietary supplements.

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Fakultas Teknologi Pangan dan Kesehatan, Universitas Sahid Jakarta. Jl. Prof. DR. Soepomo No.84, RT.7/RW.1, Menteng Dalam, Kec. Tebet, Kota Jakarta Selatan, Daerah Khusus Ibukota Jakarta 12870.

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Contact Name Yandi Andiyana

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Editorial Address Fakultas Teknologi Pangan dan Kesehatan, Universitas Sahid Jakarta. Jl. Prof. DR. Soepomo No.84, RT.7/RW.1, Menteng Dalam, Kec. Tebet, Kota Jakarta Selatan, Daerah Khusus Ibukota Jakarta 12870.

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Contact Name
Yandi Andiyana

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yandi_andiyana@usahid.ac.id

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+6281504860901

Journal Mail Official
jtepakes@usahid.ac.id

Editorial Address
Fakultas Teknologi Pangan dan Kesehatan, Universitas Sahid Jakarta. Jl. Prof. DR. Soepomo No.84, RT.7/RW.1, Menteng Dalam, Kec. Tebet, Kota Jakarta Selatan, Daerah Khusus Ibukota Jakarta 12870.

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Kota adm. jakarta selatan,

Dki jakarta

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