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Rista Anggriani
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Food Technology Department, University of Muhammadiyah Malang Jl.Raya Tlogomas 246 Malang, Indonesia, 65144 Phone: +62 341 464318 ext 116 Email: fths@umm.ac.id
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Food Technology and Halal Science Journal
Published by Universitas Muhammadiyah Malang
ISSN : 27462730     EISSN : 26216043     DOI : https://doi.org/10.22219/fths
Core Subject : Health, Science,
Biochemistry, Genetics & Molecular Biology Immunology & microbiology Medicine & Pharmacology
Food Technology and Halal Science Journal (FTHS) receiving and publishing articles in the form of research (scientific article) in the field of food science, technology, and food safety. Moreover, this journal bridges the gap between research and practice, providing information, ideas, and opinion, in addition to critical examinations of food science and technology. Research scope consisted of: Food Processing Food Chemistry Functional Food Food Biotechnology Food Microbiology Halal Food
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Makanan
Articles 118 Documents
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Kajian Kelayakan Usaha Produk "TEPIS" Turkish Delight Jeruk Nipis Dengan Penambahan Sari Buah-Buahan Aldebaran, Deksa; Sa'ati, Elfi Anis; Wahyudi, Vritta Amroini
Food Technology and Halal Science Journal Vol. 6 No. 2 (2023): Juni
Publisher : Universitas Muhammadiyah Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22219/fths.v6i2.28341

Abstract

Soft candy merupakan camilan manis berbentuk permen jelly yang terbuat dari air dan sari buah yang banyak digemari masyarakat karena memiliki kenampakan bening serta tekstur yang kenyal. Tingginya tingkat konsumsi soft candy di Indonesia menjadi peluang usaha dengan prospek yang baik untuk dikembangkan. Salah satu produk inovasi yang berasal dari soft candy merupakan turkish delight. Peluang usaha turkish delight ini dapat diterapkan pada jenis usaha dengan skala UMKM (Usaha Mikro Kecil Menengah). Kelayakan usaha menjadi salah satu aspek penting dalam kesuksesan suatu usaha. Tujuan dilakukannya kajian ini untuk mengetahui hasil analisis kelayakan usaha pada produk ”TEPIS” Turkish Delight Jeruk Nipis yang meliputi perhitungan BEP (Break Even Point), R/C Ratio (Reveneu Cost Ratio), ROI (Return On Investment), payback periode. Berdasarkan hasil kajian yang telah dilakukan, usaha “TEPIS” Turkish Delight Jeruk Nipis menghasilkan titik BEP (Break Even Point) unit dan harga pada varian original 279,35 unit dan Rp820.866,00, varian buah naga 504,023 unit dan Rp820.866,00, varian buah anggur 227,175 unit dan Rp820.866,00, varian buah nanas 225,130 unit dan Rp820.866,00. Usaha TEPIS layak untuk dijalankan dengan hasil proyeksi R/C ratio lebih dari 1 (>1) yaitu 1,284. Usaha TEPIS layak untuk penanaman modal investor dengan proyeksi ROI (Return On Invesment) sebesar 28,48% dengan jangka waktu lama pengembalian modal selama 9,19 bulan.
Pengaruh Penambahan Ekstrak Bunga Telang (Clitoria ternatea) Terhadap Karakteristik Fisikokimia Dan Organoleptik Permen Karamel Susu Sapi Novitasari, Tiara Ayu Dwi; Sukardi, Sukardi; Husna, Afifa
Food Technology and Halal Science Journal Vol. 6 No. 2 (2023): Juni
Publisher : Universitas Muhammadiyah Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22219/fths.v6i2.28346

Abstract

Susu sapi mengandung nutrisi yang dibutuhkan oleh tubuh namun memiliki umur simpan yang relatif singkat, sehingga diperlukan pengolahan untuk menjadi produk seperti permen susu. Permen karamel susu merupakan makanan ringan yang terbuat dari susu mentah dengan tekstur yang lembut dan mudah dikunyah. Warna biru dari permen karamel susu diperoleh dari pewarna sintetis seperti blue brilliant. Ekstrak bunga kacang kupu-kupu ditambahkan ke permen karamel susu menjadi alternatif sebagai pewarna alami dan untuk mendapatkan aktivitas antioksidan. Rancangan penelitian yang digunakan dalam penelitian ini adalah rancangan acak sederhana (RAK) dengan penambahan ekstrak bunga telang (0%, 10%, 20%, 30%, 40% dan 50%) dengan 4 ulangan. Penggunaan ekstrak bunga telang berpengaruh sangat nyata terhadap kadar air, aktivitas antioksidan, antosianin, pH, tekstur, intensitas warna, organoleptik tekstur, aroma, warna, dan rasa. Perlakuan terbaik untuk permen karamel susu pada penelitian adalah T5 (penambahan 50% ekstrak bunga telang) dengan kadar air 6,17%, aktivitas antioksidan 65,81%, antosianin 1,46 mg/L, pH 6,36, tekstur 6, 11 N, kecerahan (L) 43,85, tingkat kehijauan (a-) 2,27, tingkat kebiruan (b-) 2,33, tekstur 3,60 (agak lembek), aroma 1,96 (tidak apek), warna 5,6 (biru), rasa 4,20 (manis).
PENGARUH KONSENTRASI ASAM KLORIDA (HCl) DAN WAKTU EKSTRAKSI PADA KARAKTERISASI PEKTIN KULIT JERUK BALI (Citrus maxima) Zahro, Nur Alfiatus; Warkoyo, Warkoyo; Wahyudi, Vritta Amroini
Food Technology and Halal Science Journal Vol. 6 No. 1 (2023): Januari
Publisher : Universitas Muhammadiyah Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22219/fths.v6i1.28360

Abstract

Pectin or pectate compounds are complex polysaccharides with large molecular weights found in the middle lamella or intercellular spaces in higher plant tissues. The main function of pectin is as a thickener and gelling agent. So far, pectin production in Indonesia has not been widely known and developed. Pectin can be obtained from fruit peels, one of which is grapefruit peel. Grapefruit has a fairly high pectin content, around 30%. The purpose of this study was to find out how much pectin content is in grapefruit peels by determining the concentration of hydrochloric acid and the right extraction time to get the best yield and quality of pectin. This study used a randomized block design (RBD) method with two factors, namely the concentration of hydrochloric acid 0.2 N; 0.25 N and 0.3 N and extraction times of 60, 90 and 120 minutes with three repetitions. The observations made were yield pectin, water content, ash content, equivalent weight, methoxyl content, galacturonic acid and degree of esterification. The data obtained based on the research results were analyzed statistically with variance (α = 0.05) and continued with the Duncan Multiple Range Test (DMRT). The results showed that the concentration of hydrochloric acid 0.3 N and extraction time of 120 minutes produced the best pectin with yield 13.57%, moisture content 8.27%, ash content 7.53%, methoxyl content 6.79%, galacturonic content 261 .65%, the degree of esterification is 14.82% and it can be concluded that the test results for the characteristics of the pectin produced meet the established standards of the International Pectin Producers Association (IPPA).
Kajian Subtitusi Tepung Porang (Amorphophallus Muelleri) Pada Tepung Terigu Terhadap Karakteristik Fisikokimia Dan Organoleptik Soft Cookies Wulandari, Tanasya Mey; Damat, Damat; Wahyudi, Vritta Amroini
Food Technology and Halal Science Journal Vol. 6 No. 1 (2023): Januari
Publisher : Universitas Muhammadiyah Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22219/fths.v6i1.28368

Abstract

This research examines the "Study of Porang (Amorphophallus Muelleri) Flour Substitution in Wheat Flour on the Physicochemical and Organoleptic Characteristics of Soft Cookies". The first step in this research is the process of making soft cookies from the substitution of porang flour with wheat flour. Second, physicochemical and organoleptic analysis of soft cookies was conducted. This research was conducted using a simple Randomized Group Design (RAK) method. There were 6 treatments, namely P0 = 100% wheat flour: 0% porang flour, P2 = 90% wheat flour: 10% porang flour, P3 = 80% wheat flour: 20% porang flour, P4 = 70% wheat flour: 30% porang flour, P5 = 60% wheat flour: 40% porang flour, P6 = 50% wheat flour: 50% porang flour. There are 2 parameters tested, namely, porang flour and soft cookie products. The results showed that the ratio of porang flour addition significantly affected the physicochemical and organoleptic characteristics of soft cookies. The best soft cookies were obtained from treatment P2 (80% wheat flour: 20% porang flour). The test parameter values of P2 treatment are as follows: moisture content of 9.64%, fat content of 22.18%, fiber content of 1.09%, calcium oxalate content of 2.27%, texture of 44.14 N, brightness (L) of 44.32 and organoleptic scores on color parameters obtained value 4 (quite dark), aroma obtained value 3 (quite fragrant), taste obtained value 3 (good), texture obtained value 3 (soft), and liking obtained value 3 (like).
PENGARUH SUBSTITUSI TEPUNG JAGUNG KUNING (Zea mays L.) DAN PUREE WORTEL (Daucus carota L.) TERHADAP KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK MIE BASAH Olivia, Dita Rizma; Damat, Damat; Manshur, Hanif Alamudin
Food Technology and Halal Science Journal Vol. 6 No. 1 (2023): Januari
Publisher : Universitas Muhammadiyah Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22219/fths.v6i1.28374

Abstract

Wet noodles are food products made from wheat flour that are not dried. Every year, the production and consumption of noodles in Indonesia is increasing. So, there is a need for food diversification in the raw material by utilizing local food ingredients such as corn flour. The use of carrot puree aims to increase the carotenoid content which acts as a good antioxidant for the body. This research was conducted using a simple Randomized Block Design (RBD) method. There were 6 treatments and 4 replication, P0 (100% wheat flour), P1 (50% wheat flour: 50% corn flour), P2 (50% wheat flour : 45% corn flour: 5% carrot puree), P3 (50% wheat flour: 40% corn flour: 10% carrot puree), P4 (50% wheat flour: 35% corn flour: 15% carrot puree), P5 (50% wheat flour: 30% corn flour: 20% carrot puree). The best wet noodles were obtained from treatment P5 (50% wheat flour: 30% corn flour: 20% carrot puree) with moisture content of 70.05%, ash content of 0.26%, fat content of 6.94%, protein content of 4.65%, carbohydrates content of 18.08% and carotenoids content of 3.02 mg/100g, brightness 63.5, yield 172.44%, organoleptic color 4.13 (attractive), aroma 3.63 (quite like), taste 3.80 (good), and texture 2.65 (not chewy).
Kajian Mutu Fisikokimia dan Sensoris Dodol Apel Rome Beauty dengan Penambahan Ekstrak Rosella dan Mawar Merah sebagai Pewarna Alami Febrinasari, Salsabilla; Saati, Elfi Anis; Manshur, Hanif Alamudin
Food Technology and Halal Science Journal Vol. 6 No. 1 (2023): Januari
Publisher : Universitas Muhammadiyah Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22219/fths.v6i1.28376

Abstract

Dodol apel termasuk salah satu produk oleh-oleh dari beberapa kota yang tergolong makanan tradisional semi basah. Rangkaian proses pemasakan menghasilkan dodol apel dengan warna kecokelatan yang mana kurang menarik secara sensoris sehingga perlu perbaikan pada warna. Kandungan pigmen antosianin pada kelopak bunga rosella dan bunga mawar merah membentuk warna ungu kemerahan yang menarik sehingga berpotensi digunakan sebagai pewarna alami. Penelitian ini bertujuan untuk mengetahui proporsi terbaik dan pengaruh penambahan ekstrak dari kelopak rosella dan mawar merah terhadap karakteristik fisikokimia dan sensoris dodol apel. Rancangan percobaan yang digunakan yaitu Rancangan Acak Kelompok (RAK) satu faktor dengan dua (2) kali ulangan. Faktor proporsi ekstrak rosella dan mawar terdiri atas 6 level, yaitu P0 (kontrol); P1 (8% rosella : 0% mawar); P2 (0% rosella : 8% mawar); P3 (4% rosella : 4% mawar); P4 (3% rosella : 5% mawar) dan P5 (5% rosella : 3% mawar). Setiap faktor perlakuan dilakukan terhadap 100 gram dodol apel. Data yang diperoleh berdasarkan hasil penelitian di analisa secara statistik dengan sidik ragam (α = 0,05) dan dilanjutkan dengan uji Duncan Multiple Range Test (DMRT). Berdasarkan penelitian yang telah dilakukan, didapatkan perlakuan terbaik pada perlakuan P3 (4% rosella : 4% mawar) yang menghasilkan dodol apel dengan rerata nilai pH 3,43; nilai aktivitas air (Aw) 0,84; intensitas warna dengan tingkat kecerahan (L) 42,7; tingkat kemerahan (a+) 12,3 dan tingkat kekuningan (b+) 12,4; aktivitas antioksidan 76,54% (meningkat 31,05% dari kontrol / dodol apel pada umumnya); kekenyalan 0,63 N dan organoleptik pada parameter warna 4,28 (suka); parameter aroma 4,23 (suka); parameter rasa 4,13 (suka) dan parameter tekstur 4,33 (suka).
Pengaruh Formulasi Tepung Mocaf dan Tepung Sorgum (Sorghum Bicolor L. Moench) Terhadap Karakteristik Fisikokimia Dan Organoleptik Donat Bomboloni Gluten Free Ardhani, Reza Fadilah; Anggriani, Rista; Sukardi, Sukardi
Food Technology and Halal Science Journal Vol. 6 No. 2 (2023): Juni
Publisher : Universitas Muhammadiyah Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22219/fths.v6i2.28379

Abstract

Tujuan dari penelitian ini adalah untuk mengetahui pengaruh penggunaan tepung mocaf dan tepung sorgum terhadap karakteristik fisikokimia dan organoleptik donat bomboloni serta mengetahui perlakuan terbaik. Penelitian ini dilakukan dengan menggunakan Rancangan Acak Kelompok (RAK) sederhana dengan formulasi rasio antara penggunaan tepung mocaf dan tepung sorgum yang terdiri dari 6 taraf, yaitu P1 (60 gram Tepung Mocaf dan 10 gram Tepung Sorgum), P2 (50 gram Tepung Mocaf dan 20 gram Tepung Sorgum), P3 (40 gram Tepung Mocaf dan 30 gram Tepung Sorgum), P4 (30 gram Tepung Mocaf dan 40 gram Tepung Sorgum), P5 (20 gram Tepung Mocaf dan 50 gram Tepung Sorgum), dan P6 Kontrol (50 gram Tepung Terigu). Pada penelitian ini setiap perlakuannya dilakukan pengulangan sebanyak 4 kali dan dilakukan pengujian karakteristik kimia meliputi kadar air, kadar lemak, kadar protein, kadar serat, kadar gula reduksi, daya serap minyak, daya kembang, porositas, intensitas warna, dan organoleptik (rasa, warna, aroma, tekstur, keseluruhan). Data yang diperoleh dianalisis dengan menggunakan analisis statistik atau ANOVA (Analysis of Variance) dan dilanjutkan dengan uji DMRT (Duncan’s Multiple Range Test) pada α = 5%. Presentase penggunaan tepung mocaf dan tepung sorgum memberikan pengaruh nyata terhadap kadar air, kadar protein, kadar serat, kadar gula reduksi, daya kembang, porositas, dan intensitas warna. Formulasi donat bomboloni terbaik didapatkan pada perlakuan P1 (60 gram Tepung Mocaf dan 10 gram Tepung Sorgum) yang menghasilkan kadar air dan lemak yang masih memenuhi SNI donat yakni SNI 01-2000.
PROFILING SENSORY PADA PRODUK COKELAT PT. KAKAO BHINNEKA SEJAHTERA (MOODCO FINE CHOCOLATE) DENGAN METODE RATE-ALL-THAT-APPLY (RATA) Qonnitasya, Athira; Damat, Damat; Wahyudi, Vritta Amroini
Food Technology and Halal Science Journal Vol. 6 No. 2 (2023): Juni
Publisher : Universitas Muhammadiyah Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22219/fths.v6i2.28400

Abstract

Chocolate is a processed food product based on cocoa beans which is processed using a machine. Differences in processing raw materials can produce different sensory characteristics that can affect consumer preferences. In this study, sensory descriptive analysis was carried out using the Rate-All-That-Apply (RATA) method to determine sensory profiles and to determine differences in sensory attributes of white chocolate (Kokoken Gulo Kaluku), milk chocolate (Arai), and dark chocolate (Idi' Cara'de). Based on the results, there are 4 attributes that are the same in each chocolate variant, namely glossy, snap, hardness, and mouthfeel melting. Kokoken Gulo Kaluku and Arai have the highest intensity on the mouthfeel melting attribute, while Idi' Cara'de has the highest intensity on the glossy attribute.
INOVASI PEMBUATAN PRODUK NUGGET ANALOG BERBAHAN DASAR TEMPE DAN JANTUNG PISANG KEPOK SEBAGAI ALTERNATIF SUMBER PROTEIN DAN SERAT Agustin, Wida Ayunindya; Saati, Elfi Anis; Siskawardani, Devi Dwi
Food Technology and Halal Science Journal Vol. 6 No. 2 (2023): Juni
Publisher : Universitas Muhammadiyah Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22219/fths.v6i2.28403

Abstract

Abstract. Vegan is a lifestyle of someone who does not consume products derived from animal raw materials. Nuggets are food products made from various types of meat, including fish and chicken meat. The disadvantages of chicken nuggets are that they contain high fat and low fiber. Tempeh and banana blossoms were chosen because they have the advantages of high protein content and high fiber. The research design used in this study was a randomized group design consisting of 6 treatments and 3 replications. The added treatment was the proportion of tempeh and kapok banana blossom with the proportions (100%:0%, 90%:10%. 80%:20%, 70%:30%, 60%:40%, and 50%:50% ). The best treatment proportion was P1 with a ratio of 80% tempe: 10% banana flower with 49.11% water content, 0.89% ash content, 19.33% fat content, 4.29% fiber content, 22.50% carbohydrate content , and protein content 9.05%, organoleptic color 5.72 (bright), aroma 4.64% (fragrant), 4.04 (tasty), texture 4.20 (a bit soft) and preference (like). Keywords: nuggets, kepok banana heart, tempeh, protein, fiber
Daftar Isi Vol 6 No 1 Tahun 2023 Anggriani, Rista
Food Technology and Halal Science Journal Vol. 6 No. 1 (2023): Januari
Publisher : Universitas Muhammadiyah Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

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