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Mahardika Darmawan Kusuma Wardana
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Journal of Tropical Food and Agroindustrial Technology
Published by Universitas Muhammadiyah Sidoarjo
ISSN : -     EISSN : 25415816     DOI : https://doi.org/10.21070/jtfat
Core Subject : Agriculture,
Agriculture, Biological Sciences & Forestry
Focus in this journal to communicating the results of research of professors, teachers, practitioners, and scientists in the field of food, food processing technology and agricultural industrial technology. Scope in this journal is: 1. Food processing technology / agricultural products 2. Food & nutrition 3. Food chemistry 4. Food microbiology 5. Post-harvest technology 6. Food biotechnology 7. Agricultural industrial technology
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Makanan
Articles 5 Documents
 1 
Search results for , issue "Vol 4 No 01 (2023): January" : 5 Documents clear
Effect of Osmosis Time and Sucrose Concentration on The Antioxidant Activity of Red Dragon Fruit Juice (Hylocereus polyrhizus) : Efek Lama Osmosis dan Konsentrasi Sukrosa Terhadap Aktivitas Antioksidan (DPPH) Sari Buah Naga Merah (Hylocereus polyrhizus) Azizah, Idha Noer; Budiandari, Rahmah Utami; WDP, Al Machfudz
jurnal makanan tropis dan teknologi agroindustri Vol 4 No 01 (2023): January
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/jtfat.v4i01.1608

Abstract

Dragon fruit contains antioxidants, beta-carotene, ascorbic acid and dietary fiber content in the form of pectin. Antioxidant are chemical compounds that can donate one or more electrons to free radicals to inhibit free radical reactions. Red dragon fruit can be processed into natural red dragon fruit juice using osmosis extraction. Osmotic extraction is done by soaking the fruits with sugar, it is done so that the water comes out towards the media. The advantages of osmosis are also many of them are easy, natural manufacture, the tools used are simple so that the fruit juice produced is safe for consumption by humans. The purpose of this study to determine the antioxidant activity of red dragon fruit juice. Antioxidant activity testing was carried out using the DPPH method (1,1 Diphenyl-2-picrylhydrazyl). This research was conducted using a factorial Randomized Block Design (RAK) with the first factor being sugar concentration which consisted of 3 treatment levels, namely (25%, 50% and 75%) and the second factor was osmosis duration (12, 24, and 36 hours). The results showed that red dragon fruit juice in the 24-hour 50% treatment had the highest antioxidant activity with an IC50 value of 28.
Effect of Proportion of Flesh and Peel of Bligo (Benincasa Hispida) on The Organoleptic Characteristics of Bligo Pudding : Pengaruh Proporsi Daging dan Kulit Buah Bligo (Benincasa Hispida) Terhadap Karakteristik Organoleptik Puding Bligo Mutaqqien, Hexandria Abdullah; Nurbaya, Syarifa Ramadhani; Saidi, Ida Agustini; Budiandari, Rahmah Utami
jurnal makanan tropis dan teknologi agroindustri Vol 4 No 01 (2023): January
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/jtfat.v4i01.1610

Abstract

Bligo plant (Benincasa hispida) is a plant that is still in the same family as the Cucurbitaceae plant. This study utilized the pulp and peel of the bligo fruit (Benincasa hispida) to make pudding using various proportions, consisting of 6 treatment levels (proportion of bligo pulp with bligo peel are 100% : 0%, 80% : 20%, 60% : 40%, 40% : 20%, 0% : 100% . Data were analyzed using Friedman test, ANOVA statistical analysis and 5% BNJ follow-up test. The best treatment was the concentration of the proportion of bligo pulp and peel which showed in P3 treatment (bligo pulp 60% bligo peel 40%) with a color organoleptic test value of 2,47 (normal-like), aroma organoleptic test of 2,20 (normal-like), texture organoleptic test 3,23 (normal-like), and taste organoleptic test 2.83 (normal-like).
Total Polyphenol Content of Bromelia Leaves (Neoregelia marmorata) Etanol Extract : Kandungan Polifenol Total Ekstrak Etanol Daun Bromelia (Neoregelia marmorata) Safitri, Malikah; Susanti, Erna
jurnal makanan tropis dan teknologi agroindustri Vol 4 No 01 (2023): January
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/jtfat.v4i01.1609

Abstract

This study aims to determine total polyphenol content of Bromelia (Neoregelia marmorata) leaves extract with ethanol and water solvent ratio. There are three kinds of comparisons, ethanol 96%, ethanol 50 % and aquadest. The third variation of the extract is then determined the total polyphenol content. Determination of total polyphenol content was performed using visible light spectrophotometry at wavelength 758 nm with Folin-ciocalteu reagent and standard used was gallic acid. The highest average polyphenol content was obtained ethanol extract 96% then ethanol 50%, aquadest that is 0,4710 mgGAE / g; 0.3677 mgGAE / g; 0.1847 mgGAE / g. The more part of ethanol 96%, the total polyphenol content is higher. Furthermore, one way anova test is used to know the difference in the three extracts and followed by Post Hoc test. The results of the analysis showed significant differences between the three variants extract with probability value (p≤0,05).
Quality Control of White Sweet Potato (Ipomoea batatas Linneaus) As Raw Material for Chili Sauce : Pengawasan Mutu Ubi Jalar Putih (Ipomoea batatas Linneaus) Sebagai Bahan Baku Saus Sambal Rembulani, Jihan Cahya; Rahmadhia, Safinta Nurindra
jurnal makanan tropis dan teknologi agroindustri Vol 4 No 01 (2023): January
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/jtfat.v4i01.1612

Abstract

Quality control is one of the important factors in maintaining the consistency of the quality of a product. The activity of controlling the quality of raw materials to ensure the quality of raw materials. Quality control starts from the receipt of raw materials until the time the raw materials will be used. Quality is used to determine the level of consumer acceptance of the product. The quality of a product is strongly influenced by the quality of the raw materials of the product. Therefore, it is necessary to have quality standards for raw materials that function as parameters and limits for an acceptable raw material which will then be processed into a product. Supervision was carried out visually with parameters of color, texture, shape, and size of white sweet potato which was carried out for 8 days. The analytical method used is the descriptive method, check sheet, and Pareto diagram. The results of this study will be compared with the quality standard of sweet potato according to SNI 01-4493-1998. Based on the results of the study, it is known that the sweet potato quality standards are set in PD. Surabraja Putra is classified based on weight, namely B (> 500 g), R (300-500 g) and TO (> 250 g) on the condition that the sweet potato is not deformed, rotten, hollow, moldy, and there are no foreign objects (soil, stems, leaves, and litter). The quality standard of sweet potato weight is set in PD. Surabraja Puta has complied with the weight quality of sweet potatoes according to SNI 01-4493-1998. However, the weight range used by PD. Surabraja Putra is larger than the weight range of sweet potatoes according to SNI. Varieties of local sweet potatoes used as raw material for chili sauce in PD. Surabraja Putra are Eski, Gaul, Asban, Melati, Manohara, and White Ase from Kuningan and Majalengka. The most common sweet potato defect found was the eski variety with a percentage of 39% and a weight of 496 kg.
The Effect of Proportion of Dioscorea alata and Wheat Flour on the Acceptability of Steamed Bolu: Pengaruh Proporsi Tepung Umbi Uwi (Dioscorea alata) dan Tepung Terigu Terhadap Daya Terima Bolu Kukus Naimah, Siska Yulva; Ulilalbab, Arya; Suprihartini, Cucuk
jurnal makanan tropis dan teknologi agroindustri Vol 4 No 01 (2023): January
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/jtfat.v4i01.1611

Abstract

Uwi tuber is functional food ingredients than can be flourished to become further food preparations. Uwi tuber is one of the recommended foodstuffs for diabetics with diabetes mellistusas alternative of first food. It is because uwi tuber has lower glicemix index compared to other foodstuffs, such as rice, corn, etc. Based on the potential of the uwi tuber, it is necessary to do further innovation in food processing, one of them is to be processed as another food such as steamed bolu which has low glicemix index. The purpose of this study is to know the effect of uwi tuber flour and wheat flour proportion toward acceptability of steamed bolu. This study was conducted at the Food Technology Laboratory of Nutrition Academy KaryaHusada Kediri on 29 February 2019 by using an experimental method with a Complete Randomized Design with 3 treatments and 3 times replications, namely P0uwi tuber flour : wheat flour (0% : 28%), P2uwi tuber flour : wheat flour (14% : 14%), P3uwi tuber flour : wheat flour (21% : 7%). Statistical analysis of organoleptic test uses Friedman Rank. According to organoleptic test that has been done, it is obtained steamed bolu in the propostion of uwi tuber flour : wheat flour (21% : 7%) can be accepted organoleptically. However, there is a need for research on the differences in handling during the pouring flour process as the basis production of steamed bolu.

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