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INDONESIA
Indonesian Journal of Food Technology
Published by Universitas Jenderal Soedirman
ISSN : -     EISSN : 29626641     DOI : https://doi.org/10.20884/1.ijft.2022.1.1.5995
Core Subject : Agriculture,
Agriculture, Biological Sciences & Forestry
Indonesian Journal of Foof Technology is the official publication of the Departement of Food Technology Jenderal Soedirman University. The Journal is envisaged as the major platform for communicating advances/developments in the post-harvest science, engineering, and technology aspects of food/food products to researchers, academicians, the industry as well as students of food science and technology. This peer-reviewed journal publishes novel and high-quality reviews, original research, and short communications covering the wide range of post-harvest related science, engineering, and technological aspects of foods, food products, and related byproducts with special emphasis on the basic and applied research findings that will impact the quality, safety and/or shelf life of fresh or processed food products including findings that will help improvise the efficiency of a process/technology, effective utilization of by-products or wastes resulting from food processing operations. Manuscripts dealing with pre-harvest aspects will only be considered if the work clearly indicates the relevance to post-harvest practices/processing that will directly impact the safety, quality, or shelf life of the food or food products. Critical reviews on new perspectives in food handling and processing, innovative and emerging technologies and trends, and future research in food products and food industry byproducts are also welcome. This journal publishes in June and December, with the number ISSN 2962-6641 Topics covered by the journal include: food chemistry food microbiology and safety microbiome food toxicology materials science of foods food engineering physical properties of foods sensory science food quality health and nutrition food biophysics analysis of foods food nanotechnology emerging technologies
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Makanan
Articles 8 Documents
 1 
Search results for , issue "Vol 2 No 1 (2023): Indonesian Journal of Food Technology" : 8 Documents clear
Good Manufacturing Practices in Black Tea Processing at PT. XYZ Ervina Mela; Dian Dwi Novianti
Indonesian Journal of Food Technology Vol 2 No 1 (2023): Indonesian Journal of Food Technology
Publisher : Program Studi Teknologi Pangan Fakultas Pertanian UNSOED

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.ijft.2023.2.1.7232

Abstract

Black tea comes from perfectly fermented tea leaves and is one of Indonesia's main export commodities. The high level of black tea exports requires producers to produce high-quality products. One way to realize quality and safe products is by implementing Good Manufacturing Practices (GMP). The purpose of this study was to determine the application of Good Manufacturing Practices (GMP) in black tea processing at PT XYZ. The research method was carried out by collecting primary and secondary data. Primary data were obtained through direct observation and practice in the field, as well as interviews with related parties. While secondary data is obtained through records and archives such as libraries and references to other supporting sources, The variables observed were company location, buildings, sanitation facilities, production equipment, raw and supporting materials, production processes, personnel hygiene, waste handling, production support facilities, and product packaging. The results showed that PT XYZ as a whole had implemented GMP well in the black tea processing industry, with GMP implementation levels ranging from 75–100%. The building GMP component has an implementation rate of 80%, with the "walls and floors" sub-component not properly implemented. In addition, the personnel hygiene component has an implementation rate of 75% with the sub-component "hygiene monitoring for personnel who have direct contact with the product," which is still not properly implemented.
Strategies for Increasing Profitability and Sustainability of The Leather Tanner Industry with without Interesting Capital Structure Kurniawan, Aceng
Indonesian Journal of Food Technology Vol 2 No 1 (2023): Indonesian Journal of Food Technology
Publisher : Program Studi Teknologi Pangan Fakultas Pertanian UNSOED

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.ijft.2023.2.1.7334

Abstract

The bankruptcy of the leather tanning industry in Sukaregang Garut was mostly caused by a decrease in profitability due to an increase in the capital structure with an increase in external loans with an interest system. The purpose of this research is to determine the strategy for increasing the profitability and sustainability of the leather tanning industry with an interest-free capital structure. The data collection method was carried out by interviewing leather tanning industry players. The data obtained were analyzed using profitability ratio analysis, EEI and Altman Z-Score to determine the level of business continuity. There are three strategies for increasing the profitability and sustainability of the tanner industry, namely the strategy of interest-free loans, partnerships and strategies for increasing price and quality. From the analysis of the profitability ratio of the partnership strategy is the chosen strategy, the results of calculating the COGS per ft2 show that the partnership strategy is a strategy that has a fixed COGS value. Based on the results of the EEI analysis, all strategies for increasing the profitability and sustainability of the tannery industry are in the range of 0-1, meaning that the leather industry is Affordable but not sustainable, but the highest and most stable EEI value of all these strategies is the partnership strategy. The results of the sustainability analysis using the Altman Z-Score method show that the partnership strategy is the strategy that has the most high business sustainability value with a healthy status.
Physicochemical and Sensory Characteristics of Black Grass Jelly Drink on Variations in Type and Concentration of Hydrocolloids Fitriatun Nur 'Abidah; Pepita Haryanti; Karseno Karseno
Indonesian Journal of Food Technology Vol 2 No 1 (2023): Indonesian Journal of Food Technology
Publisher : Program Studi Teknologi Pangan Fakultas Pertanian UNSOED

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.ijft.2023.2.1.7368

Abstract

Sokawera Village is a village located in Cilongok District, Banyumas Regency, Central Java Province. The village has one of the most abundant agricultural commodities, namely black grass jelly. There are many black grass jelly plants and there is enough potential to be developed in the village. This study aims to determine the physicochemical and sensory characteristics of black grass jelly drink which is influenced by the type of hydrocolloid and the hydrocolloid concentration, and to determine the combination of type and concentration of hydrocolloid which produces the best physicochemical and sensory characteristics of black grass jelly drink. This study used a factorial Completely Randomized Design method with two factors, namely the type of hydrocolloid (J) which consisted of 2 levels (carrageenan and jelly powder) and the concentration of hydrocolloid (K) which consisted of 4 levels (0.4; 0.5;0,6; & 0,7%). The test variables for physicochemical characteristics include viscosity, pH, water activity (Aw), syneresis, ash content, and water content, as well as testing for sensory properties including color, aroma, taste, texture, and overall preference. The test results of physicochemical and sensory variables were analyzed using analysis of variance and DMRT at the level of = 5%. The results showed that the type of carrageenan hydrocolloid produced a jelly drink of black grass jelly with a lower viscosity and higher syneresis than the type of jelly powder hydrocolloid. Hydrocolloid concentration of 0.7% produced better physicochemical and sensory characteristics of black grass jelly drink than hydrocolloid concentration of 0.4; 0.5; and 0.6%. The best treatment in this study was obtained in the combination of 0.7carrageenan treatment (J1K4).
Qualitative Test of Rhodamine B and Methanyl Yellow Using the Spot test Method on Packaged Beverage at The Center for Drug and Food Control Denpasar Yola Monalisa R Simamora; Gusti Ayu Kadek Diah Puspawati
Indonesian Journal of Food Technology Vol 2 No 1 (2023): Indonesian Journal of Food Technology
Publisher : Program Studi Teknologi Pangan Fakultas Pertanian UNSOED

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.ijft.2023.2.1.7373

Abstract

Rhodamine B and Methanyl Yellow are synthetic dyes that are widely used in the textile and paper industries. Rhodamine B is a synthetic dye that produces a red color and Methanyl Yellow is a synthetic dye that produces a yellow color. Based on the decision of the Ministry of Health (Permenkes) No. 239/Menkes/Per/V/85 Rhodamin B and Methanyl Yellow are designated as substances whose use is prohibited in food products. The use of this dye if consumed can cause irritation to the respiratory tract, skin, eyes, digestive tract, the danger of liver cancer, and as a tumor-triggering agent. So based on the above problems it is necessary to identify Rhodamin B and Methanyl Yellow in food products. The method that has been developed and used in the identification of Rhodamine B and Methanyl Yellow is using a qualitative descriptive analysis technique with the spot test method. This research was conducted by direct observation to the field to find indications for the use of Rhodamine B and Methanol Yellow to be tested. This study aims to determine whether or not the use of Rhodamine B and Methanyl Yellow in packaged beverage products at the Denpasar Food and Drug Supervisory Agency. The research samples were 2 packaged drinks which had striking red and striking yellow colors. The results showed that none of the samples contained Rhodamine B and Methanol Yellow synthetic dyes.
Chemical and Organoleptic Characteristics of Cocoa Powder from Fermented and Unfermented Cocoa Beans from Masni District and Sidey in Manokwari Regency Murtiningrum Murtiningrum; Isak Silamba; Parlindungan Sijabat; Sritina N P Paiki; Zita L Sarungallo
Indonesian Journal of Food Technology Vol 2 No 1 (2023): Indonesian Journal of Food Technology
Publisher : Program Studi Teknologi Pangan Fakultas Pertanian UNSOED

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.ijft.2023.2.1.9083

Abstract

beverage industry, such as chocolate drinks and ingredients for cakes, puddings, and ice cream. The fermentation process of cocoa beans is one of the determining factors for the quality of cocoa powder products produced. This is because during the fermentation process, physical, chemical, and organoleptic characteristics are formed, which become the standard for high-quality cocoa powder products. One of the factors that influences the success of the cocoa bean fermentation process is the fermentation time. The right fermentation time is expected to produce high-quality cocoa beans with a distinctive chocolate flavor, according to consumer preferences. The aim of this study was to determine the chemical, and organoleptic characteristics of cocoa powder from cocoa beans originating from Masni District and Sidey District with different fermentation times. The study consisted of six treatments: cocoa beans processed by the community (BKT), cocoa beans without fermentation (BKTF), cocoa beans fermented for 3 days (BK3), 4 days (BK4), 5 days (BK5), and 6 days (BK6). The differences between the treatments of unfermented cocoa beans and the fermentation time affect the physicochemical and organoleptic characteristics of the resulting cocoa powder. The fermentation process tends to improve the color of cocoa powder from dark brown to a lighter shade of brown, increase the moisture content, decrease the fat content, and significantly influence the organoleptic characteristics. Fermenting cocoa beans for 5 days results in cocoa powder with the best physical, chemical, and organoleptic characteristics. The organoleptic test of cocoa powder from cocoa beans fermented 5 days (BK5) show a slightly light brown to brown color, a strong to very strong cocoa powder flavor, a taste from less bitter to moderately bitter, and acidity levels from less acidic to moderately acidic.
Process of Quality Control of Bottled Water at PT. Tirta Purbalingga Adijaya, Bogor Elsa Yuliani; Nur Wijayanti
Indonesian Journal of Food Technology Vol 2 No 1 (2023): Indonesian Journal of Food Technology
Publisher : Program Studi Teknologi Pangan Fakultas Pertanian UNSOED

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.ijft.2023.2.1.9102

Abstract

Quality control is important in the drinking water production process. Drinking water sourced from nature, of course, contains a variety of minerals, ions, and even microorganisms, so it needs to be processed first so that it meets the needs of the human body and is safe for consumption. PT. Tirta Purbalingga Adijaya, Bogor in producing bottled drinking water refers to SNI 3553: 2015 concerning requirements for drinking water quality, as well as in processing it refers to the Regulation of the Minister of Health No.32 of 2017 concerning Standards for Quality Standards for Environmental Health and Water Health Requirements for Sanitation Hygiene Purposes , Swimming Pools, Solus Per Aqua, And Public Baths. PT. Tirta Purbalingga Adijaya, Bogor implements the Hazard Analysis Critical Control Point (HACCP) system where both raw water, processing and finished products are quality controlled every hour by water treatment operators and the results are verified by Quality Control analysts. Important things that become critical control points are filtering with carbon filters and ozone injection. If these two things are not controlled, it will affect the quality content of the drinking water produced and cause hazards such as residual chlorine and microbial contamination so that the product does not meet standards and cannot be marketed. The tests carried out were physical tests such as organoleptic tests, chemical tests such as chlorine content, ozone, metals and others as well as microbiological tests such as total microbes, fungi, coliform and pseudomonas aeruginosa. Based on the analysis that was carried out for 1 week on January 9-14 2023, it was concluded that the Prim-A brand bottled drinking water produced by PT. Tirta Purbalingga Adijaya, Bogor has met the standards set in Indonesia and is safe for human consumption.
Potential Analysis of Brown Sugar Industry Liquid Waste as Raw Material on Making Nata de Coco Gunawan Wijonarko; Ike Sitoresmi Mulyo Purbowati; Ali Maksum
Indonesian Journal of Food Technology Vol 2 No 1 (2023): Indonesian Journal of Food Technology
Publisher : Program Studi Teknologi Pangan Fakultas Pertanian UNSOED

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.ijft.2023.2.1.9105

Abstract

Brown sugar industry liquid waste is a type of waste that has potential as a medium for making nata. This is because coconut sugar industry liquid waste still contains a lot of sugar as a source of nutrition for the growth of Acetobacter xylinum. In this study, a comparative analysis will be carried out to determine the feasibility of brown sugar industry liquid waste as a medium for making nata. The research was conducted for 2 months at UKM Ngudi Lestari Jaya, Kalisalak Village. Samples were taken randomly using sterile plastic bottles. Sample analysis includes viscosity, color, aroma, degree of brix and pH. Observations on viscosity, color and aroma were carried out before and after boiling. Variable measurements were carried out 3 times. The sensory properties of the samples were analyzed by descriptive qualitative. Brix degree and pH value were analyzed using SPSS version 2.1 with the independent t test method at an alpha value of 5%. The sensory and chemical properties of brown sugar industry liquid waste were compared with coconut water as a standard. The results showed that the liquid waste from the brown sugar industry had a dilute to slightly thick viscosity, light brown to brown color and normal aroma. The results of a comparative analysis showed that there was no difference in sensory properties between the liquid waste and coconut water before and after boiling. The brix degree and the pH value of brown sugar industry liquid waste were respectively 4.3% and 6.3. Meanwhile, the degree of brix and the pH value of coconut water were 5.1% and 5.6, respectively. Based on this, it can be concluded that the liquid waste of brown sugar industry has very good potential as a medium for making nata.
Engineering in the Production of Crystal Coconut Sugar Enriched with Vitamin A and its Preference Tests for Consumers Mustaufik Mustaufik
Indonesian Journal of Food Technology Vol 2 No 1 (2023): Indonesian Journal of Food Technology
Publisher : Program Studi Teknologi Pangan Fakultas Pertanian UNSOED

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.ijft.2023.2.1.9106

Abstract

Coconut sugar is a food product that has the potential to be fortified with Vitamin A. This study aims to assess the quality of crystalline coconut sugar with vitamin A and test its preference for consumers. The experimental design used Split Plot Design with two treatment factors and 4 replications. The first treatment as the Main Plot (Main Plot) is the type of raw material for crystalline coconut sugar, which consists of 2 variations, namely: M1 = pure sap, and M2 = printed coconut sugar + 5% granulated sugar. The second treatment as a sub-plot was the proportion between palm oil as a solvent and carrots as a source of carotene (Vitamin A), which consisted of 3 variations, namely: S1= 1 : 1 (v/b), S2 = 1 : 2 (v/b), and S3= 2 : 1 (v/b). Physicochemical data were analyzed by F test and followed by 5% DMRT test, while organoleptic properties data were analyzed by Friedman test and followed by multiple comparison test. The best treatment was analyzed by the effectiveness index method. The results showed that a good raw material for producing crystalline coconut sugar with low reducing sugar content and high sucrose content was pure coconut sap. The proportion between palm oil and carrots which can produce crystalline coconut sugar with high levels of carotene (pro vitamin A) is 1 : 2 (v/b). The treatment combination that can produce crystalline coconut sugar with vitamin A with quality according to SNI-SII No.0268-85 is the treatment of the type of raw material for crystalline coconut sugar from pure coconut sap and the proportion of palm oil as a solvent with carrots as a source of carotene 1 : 2 ( v/b). This combination of treatments produced crystalline coconut sugar with physicochemical and organoleptic properties as follows: carotene content of 9.015 mg/100g of material or the equivalent of 752 RE (Retinol equivalent), water content of 3.617 percent, total sugar content of 81.071 percent, sucrose content of 75.627 percent, sugar content 5.434 percent reduction, 0.753 percent ash content and 0.197 percent water insoluble material content, "very smooth" texture, "creamy" color, "strong" coconut aroma, "not felt" carrot unpleasant smell and level of consumer acceptance (preference) "like".

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