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Journal of Technology and Food Processing (JTFP)
Published by Universitas Muhadi Setiabudi
ISSN : -     EISSN : 2775247     DOI : https://doi.org/10.46772/jtfp.v1i02
Core Subject : Science, Agriculture,
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Immunology & microbiology Materials Science & Nanotechnology
Fokus and Scope Fokus dan ruang lingkup dari Journal of Technology and Food Processing (JTFP) terkait dengan ilmu dan teknologi pangan sebagai berikut. a. Pengolahan dan distribusi pangan b. Sanitasi dan keamanan pangan c. Bioteknologi pangan d. Manajemen dan mutu pangan e. Pangan fungsional f. Pengemasan dan penyimpanan pangan g. Microbiologi pangan h. Diversifikasi pangan i. Nanoteknologi j. Analisa organoleptik
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Makanan
Articles 5 Documents
 1 
Search results for , issue "Vol. 1 No. 01 (2021): Januari" : 5 Documents clear
Post-Harvest Handling Holstein Friesian Milk at Susu Abadi Company in Tegal District Krisjayanti Ataqwa; Melly Fera
Journal of Technology and Food Processing (JTFP) Vol. 1 No. 01 (2021): Januari
Publisher : Program Studi Ilmu Teknologi Pangan Universitas Muhadi Setiabudi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (342.419 KB) | DOI: 10.46772/jtfp.v1i01.336

Abstract

Dairy cows are very important producers of animal protein. Milk as a source of nutrition in the form of animal protein is very beneficial. This study aims to determine the post-harvest process of Friesien Holsein's cow's milk in a susu abadi company in Tegal Regency. This research uses descriptive qualitative research. The sampling method for this research was purposive sampling method. Data collection methods used were observation, interviews, and documentation. The milking process in susu abadi companies is carried out twice a day, namely at 05.00 WIB and second at 15.00 WIB. After the milking process goes through the filtering stage, the resulting milk is filtered. a strainer made of cotton or a clean white cloth. In susu abadi company, large quantities of freshly milked fresh milk should be immediately cooled from 37⁰C to 4⁰C in order to maintain the milk temperature during 4⁰C storage. Volume of milk heated at a temperature of 62-65⁰C for 30-60 minutes. After the pasteurization process, the milk is put into a container and the milk is packed in a plastic bag with a volume of 1 liter. There are two products produced in susu abadi companies, namely fresh milk and pasteurized milk. Laboratory tests to determine the quality of milk produced by taking milk samples to be checked for quality
Postharvest Handling Of Coffee In Small Medium Enterprises (SMEs) Tugu Juang Coffee, Pulosari Village, Pemalang Regency Sari Salsabila Rizkiyani; Yan El Rizal Unzilatirrizqi
Journal of Technology and Food Processing (JTFP) Vol. 1 No. 01 (2021): Januari
Publisher : Program Studi Ilmu Teknologi Pangan Universitas Muhadi Setiabudi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (616.632 KB) | DOI: 10.46772/jtfp.v1i01.337

Abstract

This study aims to determine the entire postharvest processing of coffee at Small Medium Enterprises (SMEs) Tugu Juang Coffee in Pulosari Village, Pulosari District, Pemalang Regency. The types of coffee that are cultivated and processed are robusta and arabica coffee. The research method used is observation, interview, and documentation study. The coffee processing process at Small Medium Enterprises (SMEs) Tugu Juang Coffeeis the dry (natural) processing process that starts from picking, sorting the coffee fruit, drying, peeling dry skin, roasting, resting, pulping and packaging. The water content before drying reaches 25-30% and after drying it produces a maximum moisture content of 12%. The warehousing process at Small Medium Enterprises (SMEs) Tugu Juang Coffee always maintains clean sacks, ventilation and labeling
Rancangan Acak Lengkap Dan Rancangan Acak Kelompok Pada pH Gelatin Kulit Domba Dengan Pretreatment Larutan NaOH Muhamad Hasdar; Wadli Wadli; Delia Meilani
Journal of Technology and Food Processing (JTFP) Vol. 1 No. 01 (2021): Januari
Publisher : Program Studi Ilmu Teknologi Pangan Universitas Muhadi Setiabudi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (302.011 KB) | DOI: 10.46772/jtfp.v1i01.338

Abstract

Pada penelitian ini bertujuan untuk mengetahui perbedaan hasil dan kesimpulan data yang diolah menggunakan rancangan acak lengkap dan rancangan acak kelompok dari data pH gelatin kulit domba yang dilakukan pretreatment larutan NaOH. Metode yang digunakan pada penelitian ini yaitu analisis deskriptif berdasarkan hasil ANOVA dari Rancangan Acak Lengkap (RAL) dan Rancangan Acak Kelompok (RAK) dari data hasil pengukuran pH gelatin kulit domba. RAK menghasilkan galat dan koefisien keragaman yang lebih kecil, namun tidak menghasilkan nilai yang signifikan untuk keragaman kelompok. Uji lanjut yang cocok yaitu uji tukey.
Postharvest Handling Of Sweet Potatoes In Sauce Processing CV. Sumber Sari Limbangan Kulon – Brebes Inka Condro Istia; Wadli Wadli; Yunika Purwanti
Journal of Technology and Food Processing (JTFP) Vol. 1 No. 01 (2021): Januari
Publisher : Program Studi Ilmu Teknologi Pangan Universitas Muhadi Setiabudi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (575.701 KB) | DOI: 10.46772/jtfp.v1i01.339

Abstract

Sweet potato is a potential carbohydrate producer (as an energy source) and can be used as an alternative food source. One of the varieties of sweet potato, namely yellow sweet potato which contains beta carotene, functions as an antioxidant and helps overcome cancer-causing chemicals that can damage eye tissue. The use of sweet potatoes is still limited, to increase the utility and added value requires innovation, namely by adding to the making of sauce. In the sauce production process at CV. Sumber Sari uses yellow sweet potatoes. Sauce as a thick liquid made from tomato or chili paste which can give a special aroma and taste to a food. The addition of other ingredients such as sugar, salt and food additives. The research objective was to study yellow sweet potato as an additional ingredient in making sauces. This research is expected to provide alternative uses for sweet potatoes, increase the effectiveness and added value of sweet potatoes. Processing of sauces with the addition of sweet potatoes to increase utility and added value was carried out by CV. Sumber Sari. The production process begins with cleaning of raw materials and packaging, material preparation, mixing, processing and packaging. CV Sumber Sari sauce is distributed to agents throughout Central Java
Process Of Egg Salt Smoke In Htm Jaya Brebes Hanna Rizqi Nurbaety; Nurwati Nurwati
Journal of Technology and Food Processing (JTFP) Vol. 1 No. 01 (2021): Januari
Publisher : Program Studi Ilmu Teknologi Pangan Universitas Muhadi Setiabudi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (395.281 KB) | DOI: 10.46772/jtfp.v1i01.340

Abstract

Local ducks in Indonesia are generally kept as one of the egg producers. This study aims to determine the processing of salted smoked eggs in HTM Jaya. This research was conducted in HTM Jaya which is engaged in processing salted eggs for 30 days. The approach used is a qualitative approach, so that the researcher can describe all events during the research process. The data sources used are primary data and secondary data. Raw materials for duck eggs are obtained from two places, namely the pesantunan village and the jatibarang village. the incubation time is 12 days. The smoking is carried out for 4-6 hours with hot coals (coconut shell charcoal) which must always burn stably. Packaging is done after the eggs are smoked and aerated until warm. Packaging is done using a box, the reason for using a box is because it is more practical and affordable. In each box package there are 10 eggs

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