cover
Article Per Year (5 Year)
All
Home Page
OAI Link
Editorial Team
Contact
Reviewer
Google Scholar
Contact Name
Eka Safitri
Contact Email
ijftgmail@gmail.com
Phone
+6285643803986
Journal Mail Official
ijftgmail@gmail.com
Editorial Address
Program Studi Teknologi, Pangan Fakultas Pertanian, Universitas Jenderal Soedirman Gedung D Fakultas Pertanian, Program Studi Teknologi Pangan Jalan Dr. Soeparno No 63, Karang Bawang, Grendeng, Purwokerto Utara Kabupaten Banyumas, Jawa Tengah, 53124 atau melalui telepon/email teknologi.pangan@unsoed.ac.id/ ijftjurnal@gmail.com Telp./Fax : (0281) 638791
Location
Kab. banyumas,
Jawa tengah
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 2 (2023): Indonesian Journal of Food Technology" : 8 Documents clear
Addition of Carrot Paste (Daucus carota L.) to the Physical Characteristics of Mochi Siti Afina Sabrina; Dewi Nur Azizah; Ana Nadiya Afinatul Fishi
Indonesian Journal of Food Technology Vol 2 No 2 (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.2023.2.2.9934

Abstract

Mochi is a cake with a chewy and soft texture made from glutinous rice flour and contains peanuts. This sticky rice flour causes the color of the mochi to turn milky white. This can be corrected by adding natural dyes to make the appearance of mochi more attractive. Carrots can be used as natural dyes in making mochi, indirectly the mochi produced becomes healthier and more nutritious. This study aims to determine the physical characteristics of mochi with the addition of carrot paste and find out the right formulation in adding carrot paste to mochi that is liked by the panelists. This research method used an experimental method with a randomized block design (RBD) 1 factorial, namely the addition of carrot paste concentrations of 0%, 25%, 50%, 75%, and 100%. The results showed that the mochi produced had an overall appearance that was quite flour-coated and the shape was less uniform, pale orange in color, typical flour aroma, chewy, and sweet in taste. The best results most preferred by the panelists in this study were obtained through analysis of physical characteristics, namely the treatment of adding 25% carrot paste concentration with an overall appearance value of 4.00, color 3.87, aroma 3.80, elasticity 3.67, and taste 3 ,93.
The Effect of Carrageenan Concentration on the Physical, Chemical Characteristics and Preference Levels of Watermelon Albedo and Red Dragon Fruit Sheet Jam Agus Setiyoko; Soraya Kusuma Putri
Indonesian Journal of Food Technology Vol 2 No 2 (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.2023.2.2.9938

Abstract

This study aimed of this study was to find out how carrageenan affected the physical, chemical, and consumer preference characteristics of an albedo sheet jam combination made from red dragon fruit and watermelon. Four amounts of carrageenan addition— 0%, 1%, 1.5%, and 2%; three repeatations; and a one-factor Completely Randomized Design (CRD)—were employed in this investigation. Analysis. The sheet jam's texture, color, water content, total dissolved solids, reducing sugars, antioxidant activity, Vitamin C concentration, and hedonic tests were all examined after that. The SPSS program is used in statistical data processing to perform one-way analysis (one-way ANOVA). Using the Duncan approach, more study was conducted to determine the variations between treatments. The hedonic test was used to identify the chosen sheet jam formulation, which also included the inclusion of 1% carrageenan concentration, and the following quality test findings were obtained: Lightness (L) 20.19, redness (a*) 7.11, yellowness (b*) -1.87, texture 652.15 N/mm2, water content 18.28% wb, total dissolved solids 21.29% 0 brix, reducing sugars 46.35%, antioxidant activity of RSA 19.32%, and vitamin C 9.14 mg/100 g.
Use of Banana Peel as a Raw Material for Banana Peel Nugget on a Small Industrial Scale Yosefina Nunila Mbue; Wahyu Mushollaeni; Atina Rahmawati
Indonesian Journal of Food Technology Vol 2 No 2 (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.2023.2.2.10006

Abstract

The aim of this research is to obtain the best treatment from the use of various types of banana peels with flour and sago formulations in making banana peel nuggets and to find out the business feasibility analysis of making banana peel nuggets resulting from the best treatment. This research was designed using a Randomized Block Design (RAK) with two factors, namely the type of banana peel and the concentration of wheat flour and sago flour. Factor I: type of banana peel: 50% mas banana, 50% Ambon banana, 50% king banana, 50% milk banana, and 50% kepok banana. Factor II: concentration of wheat flour and sago flour: wheat (40%, 30%) and sago (10% and 20%). The parameters observed in this research were crude fiber content, water content, and liking test (aroma, color and texture). Statistical analysis was carried out using Analysis of variance ANOVA. Based on the research results, the addition of flour and sago concentrations did not have a significant effect on the fiber content, water content and organoleptic content of banana peel nuggets. The type of banana peel and the concentration of wheat and sago received the best treatment with Yield Value (NH), namely in the P5T1 treatment with 50% kepok banana peel treatment with 40% wheat flour and 10% sago flour with a value of 0.76. Banana peel nuggets contain 3.18% fiber content, 43.50% water content, 4.48% aroma preference, 4.35% color preference and 4.53% texture preference. The results of the business feasibility analysis obtained a Ratio (R/C) value of 1.55, so it was stated that the production of banana peel nuggets was feasible.
The Effect of Adding Barley Flour (Setaria italica L.) on Sago Cookies Products (Metroxylon Sp.) as an Innovation in Local Food Products Putri Ainurrohmah Sobari; Khairiah Khairiah; Sakina Yeti Kiptiyah
Indonesian Journal of Food Technology Vol 2 No 2 (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.2023.2.2.10017

Abstract

This study aims to determine the effect of adding barley flour (Setaria italica L.) to sago cookies (Metroxylon Sp.) as an innovation in local food products. The design experimental used in this study was a Completely Randomized Design (CRD) with four formulation and four replications. The research parameters consisted of organoleptic properties using five scales and chemical analysis, including moisture, ash, fat, protein, carbohydrate, and crude fiber. Data were analyzed using the Analysis of Variance (ANOVA) statistical analysis; the values were significantly different between the sample, followed by Duncan's with a level of 5%. The results obtained from this study were that adding barley flour to sago cookies had a significant effect on aroma, texture, taste, and overall, while color had no significant effect. The formulation that received the highest rating from the panelists was cookies with a formulation with 60% sago starch and 40% barley flour. The study indicated that adding barley flour to sago cookies increased the water, ash, fat, protein, and crude fiber content but decreased total carbohydrate. The average chemical characteristics results of sago cookies with the addition of barley flour showed a moisture content 3.33 - 6.58 %, ash 2.31 - 2.79 %, fat 15.78 - 18.48 %, protein 4 .64 - 9.91 %, total carbohydrate 62.23 - 73.93 % and crude fiber 6.94 - 10.23 %. The best cookies with a formulation of 60 % sago starch and 40 % barley flour.
Potential Utilization of Sesame Seed Coat as Raw Material for Flour Production Azalia Riyandini Nursalsabila Kusuma Utama; Arita Dewi Nugrahini; Mohammad Affan Fajar Falah
Indonesian Journal of Food Technology Vol 2 No 2 (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.2023.2.2.10023

Abstract

Sesame seed coat is a by-product from hulled sesame seed industry which has high nutritional content but still has low economic value because it is only used in animal feeding. The purpose of this study is to explore the potential of sesame seed coat as a raw material for making flour by looking at the protein content, dietary fiber, food safety, and antioxidant potential so it can be recovered and used as a value added product. Temperature and time in drying can be the factor that determines the final quality. This study was conducted to investigate the best experimental design in combination of drying temperature and time to acquire the best water content, protein content and fiber content on flour. Testing for microbial contamination with total yeast and mold count and testing for chemical contamination of heavy metals such as mercury (Hg), cadmium (Cd), and lead (Pb) were also carried out to ensure food safety. Testing for antioxidant activity and ferulic acid content were also carried out to determine the potential of sesame seed coat flour as an antioxidant-rich food. The results of this study showed that the best temperature and drying time for making sesame seed coat flour was 60oC and 6 hours. In that conditions, the water content, protein content, total dietary fiber content, antioxidant activity, and ferulic acid content were 13,3333%, 7,3537%, 21,6947, 5.871,2381 ppm, and 8,749 mg/kg respectfully for each category. In the microbial test, the results showed that the number of molds and yeast was 8 x 103 colonies/g, while for the chemical contamination test, it was 0.04 mg/kg for mercury, 0.67 mg/kg for cadmium, and undetectable amount for lead.
Use of Ambon Banana Skin (Musa Paradisiaca) as a Raw Material for Manufacturing Egg Roll Daria Sabrina Dorti; Wahyu Mushollaeni; Atina Rahmawati
Indonesian Journal of Food Technology Vol 2 No 2 (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.2023.2.2.10050

Abstract

Egg Roll is a type of snack that is baked and then rolled using tongs or a Teflon egg roll mold. and the characteristic of the egg roll itself is that it is a straight roll, tastes sweet, savory and has a crunchy texture. Ambon banana peel is one of the banana wastes that has not been widely used. Even though freshly thrown away Ambon banana peels have no economic value, they are protein, calcium, phosphorus, iron, and contain vitamins B6 and B12. Therefore, in this study, researchers used Ambon banana peels as raw material for making egg rolls. The aim of this research is to obtain the correct formulation for adding Ambon banana peel (Musa Paradisica) to produce egg rolls with the best organoleptic quality and to find out the business feasibility analysis of egg rolls with the addition of Ambon banana peel (Musa Paradisiaca) resulting in the best treatment. This research design used a completely randomized design (CRD) with the second treatment (80% wheat flour formulation + 20% Ambon banana peel flour). Based on effectiveness test calculations, the best treatment for Ambon banana peel egg rolls was found in F2, namely (80% wheat flour formulation and Ambon banana peel flour 20%). This can be seen from the results of calculating the yield value (NH), which has the highest value, namely 0.77. The best treatment is F2 which has a water content of 4.17%, fiber content of 2.97%, ash content of 2.53%, meanwhile, the organoleptic test gives average results of consumers stating a real level of liking with color hedonic test results of 4.40 % (like), aroma 4.47% (like), typical banana peel taste 4.60% (like), texture 4.13% (like) and overall acceptability (like).
Optimization of Formula and Physicochemical Characterization of Noodles Based on Modified Cassava Flour with Addition of Soybean Flour and Skim Milk Santi Dwi Astuti; Laksmi Putri Ayuningtyas; Indah Fitri Haryani
Indonesian Journal of Food Technology Vol 2 No 2 (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.2023.2.2.11061

Abstract

Noodles are a popular food and are usually made from wheat flour, this causes the level of dependence on wheat flour increase. In previous research, an alternative to the use of modified cassava flour as a substitute for wheat flour has been found and a good product has been obtained, but the product has the disadvantage of low protein content. So that in this study, modifications were made by adding soy flour and skim milk to increase protein levels in mocaf noodles. This research aims to set the proportion of soy flour and skim milk in producing noodles with modified cassava. The other aim is to examine te effect of the proportion of mocaf flour : soy flour and skim milk on the characteristic of the physicochemical and sensory properties of the noodles produced; and comparing physicochemical and sensory characteristics between noodles products using optimum formula, and control (100% wheat flour). This research uses the Response Surface Methodology (RSM) with an experimental design using Central Composite Design (CCD). The results of this research are the optimum formula of mocaf dried noodles with the addition of soy flour and skim milk with the highest desirability at 0.786 in the soy flour formula at 8.02%, and skim milk 17.07%. The sensory test results of mocaf dried noodles show that an increase in the proportion of soy flour causes an increase in color response, beany flavor, cooking loss, and rehydration time, as well as causing a decrease in chewiness, cassava flavor, milky flavor, elasticity, preference, and elongation. Increasing the concentration of skim milk causes an increase in chewiness, color, milky flavor, elasticity, preference, cooking loss, and rehydration time and causes a decrease in cassava flavor, beany flavor, and elongation. The average results of the optimum product chemical test have a higher difference in values, including fat content of 1.12%, ash content at 1.22%, and carbohydrates of 5.22%. Meanwhile, water content and protein content have a lower value difference, i.e., the water content of 0.26% and protein content of 7.29%.
Sheeted Catfish Floss Production: Practical Innovation in Fish Floss Processing Clara Saniya Margaretha; Fajar Nabil Nur Zhafir; Ghina Nur Amalia; Nur Wijayanti; Tabitha Mulia Tawadzu
Indonesian Journal of Food Technology Vol 2 No 2 (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.2023.2.2.11062

Abstract

One of the processed fish that many people like is shredded fish. Choosing shredded fish is an alternative for consumers who don't like to consume meat. Fish also has protein with high nutritional value so it can be used as a source of protein to replace meat. Sheet floss is a processed food product made from catfish floss which is square in shape, brownish in color, hard in texture, and has a rough surface. This research was conducted in November-December 2023 on making shredded catfish sheets. To produce a recipe for shredded catfish sheets requires several production trials. The shredded catfish sheet product produced is in small sheets so it is easy to consume. Making shredded catfish sheets begins with making shredded catfish first. then make shredded sheets by baking. Shredded sheets have a brownish color due to the influence of added sugar, resulting in a Maillard reaction which causes a brownish color. slightly brownish in color. Then, the aroma produced by shredded sheets is not fishy because natural spices are used to eliminate the fishy smell. The taste of the shredded sheets is sweet and savory due to the addition of sugar and the use of spices which add a savory taste. The texture of these shredded sheets is rough, crisp and crunchy because the temperature and time when roasting the shredded shreds is controlled.

Page 1 of 1 | Total Record : 8

 1 

Filter by Year

2023 2023


Reset
Filter By Issues
All Issue Vol 4 No 2 (2025): Indonesian Journal of Food Technology Vol 4 No 1 (2025): Indonesian Journal of Food Technology Vol 3 No 2 (2024): Indonesian Journal of Food Technology Vol 3 No 1 (2024): Indonesian Journal of Food Technology Vol 2 No 2 (2023): Indonesian Journal of Food Technology Vol 2 No 1 (2023): Indonesian Journal of Food Technology Vol 1 No 2 (2022): Indonesian Journal of Food Technology Vol 1 No 1 (2022): Indonesian Journal of Food Technology