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Contact Name
Budi Hariono
Contact Email
jofe@polije.ac.id
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+6281907755024
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jofe@polije.ac.id
Editorial Address
Kelompok Riset Food Engineering, Politeknik Negeri Jember Jl. Mastrip PO BOX 164, Jember, Jawa Timur
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Kab. jember,
Jawa timur
INDONESIA
Journal of Food Engineering
Published by Politeknik Negeri Jember
ISSN : -     EISSN : 28100824     DOI : https://doi.org/10.25047/jofe
Core Subject : Science, Engineering,
Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry
The journal publishes original research and review papers on any subject at the interface between food and engineering, particularly those of relevance to industry, including: Engineering properties of foods, food physics and physical chemistry; processing, measurement, control, packaging, storage and distribution; engineering aspects of the design and production of novel foods and of food service and catering; design and operation of food processes, plant and equipment; economics of food engineering, including the economics of alternative processes.
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Pertanian dan Biologi (Lain-Lain)
Articles 1 Documents
 1 
Search results for , issue "Vol. 5 No. 3 (2026): July" : 1 Documents clear
Formulasi Putih Telur dan Kunyit Pada Pembuatan Susu Bubuk Kunyit Menggunakan Mixture Design: Formulation Of Egg White And Turmeric In Making Turmeric Powdered Milk Using Mixture Design Prayitno, Teguh; Wiyono, Andi Eko; Purnomo, Bambang Herry
Journal of Food Engineering Vol. 5 No. 3 (2026): July
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/jofe.v5i3.5922

Abstract

Serbuk susu kunyit merupakan pangan fungsional yang menggabungkan nutrisi susu dan senyawa bioaktif kunyit. Penelitian ini bertujuan mengoptimasi formulasi putih telur dan kunyit pada pembuatan serbuk susu kunyit menggunakan metode foam mat drying dengan Simplex Lattice Design. Formula optimum diperoleh pada putih telur 22,52% dan kunyit 3,66% dengan desirability 0,756. Hasilnya menunjukkan aktivitas antioksidan 67,40%, lemak 28,90%, protein 13,90%, rendemen 29,66%, kadar air 2,6%, total padatan terlarut 27°Brix, dan kecepatan larut 0,017 g/detik. Penelitian ini membuktikan bahwa kombinasi putih telur dan kunyit mampu meningkatkan aktivitas antioksidan, mutu fisik, dan rendemen produk.

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