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Mahardika Darmawan Kusuma Wardana
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INDONESIA
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 02 (2023): July" : 5 Documents clear
Effect of Chitooligosaccharide Characteristics from Several Types of Shells on Prebiotic Activity : A Brief Review: Pengaruh Karakteristik Chitooligosakarida dari Beberapa Macam Cangkang Terhadap Aktivitas Prebiotik : Review Singkat Patrisiya, Berta; Oktavia, Nanda; Zhorif , Muhammad Naufal; Priyanto, Anugerah Dany
jurnal makanan tropis dan teknologi agroindustri Vol 4 No 02 (2023): July
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/jtfat.v4i02.1613

Abstract

Seafood is one of the foods favored by the community and has waste that is not used properly, such as shells. The component contained in the highest shell is chitin, this chitin content can be processed into chitosan. Chitosan is obtained from a process, namely enzymatic and chemical hydrolysis and this process can also be used to obtain chitooligosaccharides. Chitooligosaccharides are complex compounds of the glycoprotein group which have -1,4 glucosamine bonds. Chitooligosaccharides can act as prebiotics. Recently, there has been a lot of research on the characteristics and prebiotic activity of chitooligosaccharides. However, there is a lack of information regarding the relationship between the characteristics and prebiotic activity of chitooligosaccharides mainly from different sources of chitooligosaccharides. Therefore, the aim of this review is to summarize and collect viewpoints regarding the relationship of characteristics with prebiotic activity. The characteristics of chitosan of each type of shell have differences, the main parameter is the degree of deacetylation. The high degree of deacetylation and yield can affect the yield on the characteristics of the chitooligosaccharides produced. Thus, the higher the degree of deacetylation of chitosan, the higher the degree of deacetylation of chitooligosaccharides, so that it can show high prebiotic activity because probiotic bacteria can grow well. Accordingly, this summary can contribute to explaining a comprehensive review of the characteristics of chitooligosaccharides on the prebiotic activity of underutilized and safe materials for consumption.
Organoleptic Characteristics of Nastar Broccoli with Podang Mango Jam as a Healthy Snack Innovation for Pregnant Women: Karakteristik Organoleptik Nastar Brokoli Selai Mangga Podang Sebagai Inovasi Cemilan Sehat Pada Ibu Hamil Ulilalbab, Arya; Santi, Sherly Maureta; Sari, Ria Novita; Putri, Riska Nabela Andini; Zahroh, Ummu; Anshori, Zahwa Annisa
jurnal makanan tropis dan teknologi agroindustri Vol 4 No 02 (2023): July
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/jtfat.v4i02.1614

Abstract

A woman who is in pregnancy from conception to birth is called a pregnant woman. Pregnant women can be at risk of anemia due to the impact of folic acid deficiency. Alternative innovations in healthy snack products for pregnant women include pineapple cakes, which are innovated with broccoli which is rich in folic acid and mango podang. The type of method of this research is experiments using organoleptic tests where researchers measure the level of preference for processed products from broccoli flour 3 treatments P1 (100% wheat flour: 0% broccoli flour), P2 (96.5% wheat flour: 3 broccoli flour, 5%) and P3 (93% wheat flour, 7% broccoli flour).The results showed that the highest acceptability of this product to color was P1 (97%), the highest aroma acceptability was P1 (97%), the highest texture acceptability was P1 (95%), and the highest taste acceptability was P1 (98%). This is because the P1 dough has not been mixed with broccoli flour so that in terms of color, aroma, texture and taste it has superior results, but the difference in the percentage of acceptability with P2 and P3 is not much different.
Organoleptic Characteristics of Jerky Analog Made from Young Jackfruit and Tempeh: Sifat Organoleptik Dendeng Analog Berbahan Nangka Muda dan Tempe Dian P. Prabowo., Ivy; Mahmudi, Mahmudi; Taufiq, Achmad
jurnal makanan tropis dan teknologi agroindustri Vol 4 No 02 (2023): July
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/jtfat.v4i02.1617

Abstract

Jerky is a meat-based food that is processed by drying to get a longer shelf life. Usually jerky is made from beef. The price of beef which continues to increase every year causes the price of jerky production to also increase. Therefore, it is necessary to make efforts to use foodstuffs that have low prices but are still preferred from an organoleptic point of view. The purpose of this study was to determine the appropriate formulation of the use of young jackfruit and soy tempeh raw materials for the production of jerky analogues which have the most favorable organoleptic properties (taste, texture, aroma, and appearance). The research method was a completely randomized design with four formulas, namely 100% young jackfruit, 80% young jackfruit, 20% tempeh; 60% young jackfruit, 40% tempe; 40% young jackfruit and 60% tempeh. Organoleptic test with an assessment of 1-7 (very very dislike - very very like). The data in this study were analyzed descriptively quantitatively using a t-test analysis with a significance level of 0.05. Proportions of young jackfruit and tempe affect the organoleptic assessment of taste and texture. The best analog jerky formula based on consumer acceptance assessment criteria based on organoleptic is analog jerky using 100% young jackfruit with a taste value of 5.65 (likes-really likes), aroma 5.83 (likes-really likes), texture 5.41 (like - really like), and appearance 5.81 (like - really like).
Chemical Characterization of Coffee from Several Region of Indonesia (Cafein value, pH and Total Acid) Ningrum, Sugiyati; Prayitno, Sutrisno Adi
jurnal makanan tropis dan teknologi agroindustri Vol 4 No 02 (2023): July
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/jtfat.v4i02.1625

Abstract

Coffee contains an active compound derived from the alkaloid group called caffeine. The content of active chemical compounds and various chemical properties of coffee are influenced by the area of the coffee is grown, the height of the plantation land, the type of coffee, and the processing process. In this research, a quantitative analysis of the chemical compounds and chemical properties of coffee from various regions in Indonesia was carried out with the aim of determining the caffeine content and acidity level (pH) as well as the total acid contained. This parameter is important to analyze due to it could influence the level of consumer acceptance. The method used in this research is the Completely Randomized Design (CRD) method using one research factor, the origin of the coffee area including Aceh coffee, Papua coffee, Wonosalam coffee, Sidikalang coffee and Ngawi coffee with the parameters observed being caffeine content, pH value and total titrated acid. The results showed that the caffeine content in Arabica Aceh, Excelsa Ngawi, Arabica Papua, Robusta Sidikalang and Excelsa Wonosalam meets the provisions of SNI 01-3542-2004, not more than 2% from 0.2% - 1.78%, the pH of these five coffee regions has significant differences from 5.69-6.55. These pH value has still considered safe for human consumption. Furthermore, the total acid value of these five types of coffee ranges from 0.97 to 1.36, with the total acid value of Sidikalang robusta being different from coffee from other regions.
Physical Characteristics and Sensory Analysis of Sorghum Noodles (Sorghum bicolor (L.) Moench) using Just About Right Scale: Karakteristik Fisik dan Analisis Sensori Mie Sorgum (Sorghum bicolor (L.) Moench) Menggunakan Skala Just About Right novita, silvy
jurnal makanan tropis dan teknologi agroindustri Vol 4 No 02 (2023): July
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/jtfat.v4i02.1626

Abstract

Sorghum is a cereal that grows a lot in Indonesia, however, its utilization is still lacking due to the tannin content in sorghum which causes a bitter taste and a gritty texture. Fermentation is one of the solutions to improve the sensory quality of sorghum, the tannins in sorghum are degraded in the fermentation process into simpler compounds. Utilization of sorghum into sorghum noodles is expected to increase public interest in consuming sorghum as a local food ingredient. Process of sensory analysis of sorghum noodles using the Just about right (JAR) scale and penalty analysis method.Sensory analysis of sorghum noodles using the JAR scale and penalty analysis aims to develop and improve the characteristics of sorghum noodles. The method used in this research was a Randomized Block Design with two factors, namely the composition proportion of sorghum flour: palm flour and fermentation time, so that six combinations were obtained with three repetitions. The proportions of sorghum flour and palm flour include T1 (40:60), T2 (60:40), T3 (80:20) and fermentation time 0 hours (M1), fermentation time 48 hours (M2). Characterization of sorghum noodles was carried out to obtain sorghum noodles with the best treatment using the de garmo method.Sensory analysis using the JAR scale method and penalty analysis showed that taste, texture and appearance had an OAL of more than 20% with a P value ≤ 0.05, so that these three attributes need development to improve the characteristics of sorghum noodles. The development of sorghum noodles was carried out by fermenting sorghum flour with the sample code M2T2 which aims to degrade tannins. The results of the development showed that the OAL for fermented sorghum noodles was less than 20% and P value ≥ 0.05, which means that the opinion of the panelists on the characteristics of sorghum noodles was "JAR" or correct and accepted.

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