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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 56 Documents
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The Effect of Adding Various Levels of Crystal Coconut Sugar on Total Solid and Color in Red Dragon Fruit Yoghurt (Hylocereus polyrhizus L) Syamsul Anwar; Siti Rahmawati Zulaikhah; Arif Harnowo Sidhi
Indonesian Journal of Food Technology Vol 1 No 2 (2022): Indonesian Journal of Food Technology
Publisher : Program Studi Teknologi Pangan Fakultas Pertanian UNSOED

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (192.103 KB) | DOI: 10.20884/1.ijft.2022.1.2.6988

Abstract

The purpose of this study was to determine the effect of adding various levels ofcrystalline coconut sugar to the total solids and color of red dragon fruit yogurt. This study used an experimental method with a completely randomized design (CRD) with 4 treatments and 5 replications. The treatments used in this study were the addition of 0%, 5%, 10% and 15% (w/v) crystal coconut sugar. The variables observed were total dissolved solids and color, which included brightness (L*), greenish-reddish color (a*), and bluish-yellowish color (b*). The results showed that all treatments had an effect on the total dissolved solids and the color of the yogurt produced. The total solids in the addition of 15% crystal coconut sugar had the highest total solids with 18.38°Brix and the lowest was the addition of 0% with 8.02°Brix. The brightness (L*) of Yoghurt color is lowest at the addition of 15% crystal coconut sugar, the addition of crystal coconut sugar shows a greenish-reddish color (a*) will tend to lead to a greenish color, and for a bluish-yellowish color (b*) will tend to lead to a yellowish color.
The Influence of Agroclimate, Gandatapa Village, Sumbang Subdistrict on Microbial Profile, Brix Values, and Total Sugar, Naturally Spread Coconut Sap Gunawan Wijonarko; Ike Sitoresmi Mulyo Purbowati; Tatang Widjojoko; Ali Maksum
Indonesian Journal of Food Technology Vol 1 No 2 (2022): Indonesian Journal of Food Technology
Publisher : Program Studi Teknologi Pangan Fakultas Pertanian UNSOED

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (260.308 KB) | DOI: 10.20884/1.ijft.2022.1.2.7226

Abstract

Temperature and relative humidity are factors that affect the microbial profile and brix value of coconut sap. High temperature and relative humidity tend to support microbial growth. On the other hand, high relative humidity will reduce the brix value and total coconut sap sugar. Therefore, it is necessary to study the relationship between agro-climatic conditions with microbial profile, brix value and total sugar in organically run coconut sap in Gandatapa Village. This research is expected to provide benefits for those who need coconut sap as a source of S. cerevisiae and as a raw material for the manufacture of brown sugar. Coconut sap samples were taken using a simple random technique. Temperature and relative humidity were recorded for each sampling. 250 ml of coconut sap was put into a sterile plastic bottle and then using an ice box, it was taken to the Agricultural Technology Laboratory for analysis. The analysis carried out included total microbes, total yeast, total bacteria, yeast percentage, brix value and total coconut sap sugar. The data were analyzed using Pearson correlation to determine the relationship and the degree of closeness. The results showed that temperature and relative humidity were positively correlated with the microbial profile of organically dissolved coconut sap. At an air temperature of 28.4oC and an air humidity of 81%, the total microbes of organically run coconut sap were 6.45 logs, the total yeast was 4.28 log cfu/ml, the total bacteria were 2.52 log cfu/ml and the yeast percentage was 72, 75%. Brix values ​​and total sugar under the same conditions were 16.7% and 8.25%. The value of brix and total sugar of coconut sap is negatively correlated with temperature and relative humidity. There is a strong relationship between temperature and total microbial, brix value and total sugar. The correlation coefficient is 0.71, respectively; -0.81 and -0.78. Strong correlations were also observed between relative humidity and total microbial, total yeast and brix values. The correlation coefficient is 0.85, respectively; 0.82; and -0.83.
Business Development Strategy for Kopi Kita MSME in Purbolinggo East Lampung Based on SWOT Analysis Ika Larasati; Ervina Mela
Indonesian Journal of Food Technology Vol 1 No 2 (2022): Indonesian Journal of Food Technology
Publisher : Program Studi Teknologi Pangan Fakultas Pertanian UNSOED

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (173.034 KB) | DOI: 10.20884/1.ijft.2022.1.2.7237

Abstract

Kopi Kita is one of the MSME that processes coffee beans into ground coffee. The challenge faced by SMEs is the intense business competition. Therefore it is necessary to formulate the right strategy to overcome this challenge based on the strengths, weaknesses, opportunities and threats that the company has. The purpose of this research is to examine and find out internal and external factors in the company and formulate and obtain relevant business development strategies to be applied to Kopi Kita, Purbolinggo, Lampung. The research method was carried out by observation, interviews, and literature study, while the data were analyzed using the SWOT method. The results of the study show alternative strategies for developing Coffee SME businesses are 1) maintaining and improving product quality, 2) maintaining product price stability, 3) increasing product marketing through digital media, 4) collaborating with the government in providing production facilities and infrastructure, 5) fixing the packaging, 6) maintaining product price stability and highlighting the characteristics and variety of products owned, 7) highlighting the composition contained in the product, 8) implementing rewards and punishment for employees.
Identification of the Causes of Defects in the Process of Making Salted Soy Sauce at CV. Indococo Pacific Dian Novitasari; Mukhlis Fauzi Utomo
Indonesian Journal of Food Technology Vol 1 No 2 (2022): Indonesian Journal of Food Technology
Publisher : Program Studi Teknologi Pangan Fakultas Pertanian UNSOED

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (205.747 KB) | DOI: 10.20884/1.ijft.2022.1.2.7281

Abstract

Indococo Pacific in carrying out the soy sauce production process needs to implement quality control in order to produce products with good quality. Based on this, this research was conducted with the aim of (1) analyzing product defects in the soy sauce production process and (2) identifying possible causes of problems. The research data is primary data from observations and interviews with management. The data obtained were analyzed using a p control chart and a fishbone diagram. The results showed that the damage occurred due to sluggish product packaging and the level of damage was still within tolerance limits. The damage was caused by factors: human, material, methodology, and the environment.
Supplemental Porang Glucomannan Flour (Amorphophallus muelleri Blume) on Green Grass Jelly (Cyclea barbata L. Miers) Texture, Syneresis, and Moisture Content Chandra Wira Aryawan; Ika Fitriana
Indonesian Journal of Food Technology Vol 1 No 2 (2022): Indonesian Journal of Food Technology
Publisher : Program Studi Teknologi Pangan Fakultas Pertanian UNSOED

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (307.899 KB) | DOI: 10.20884/1.ijft.2022.1.2.7547

Abstract

This study aims to determine the effect of adding porang glucomannan flour as a hydrocolloid on the texture, syneresis, and moisture content of green grass jelly gel (Cyclea barbata L. Miers). This research was conducted at Food & Agricultural Products Engineering Laboratory, and Chemistry & Biochemistry Laboratory of Semarang University in August 2022. Research experimental design that is used is one factor with completely randomized design and 4 replications. The treatment was adding porang glucomannan flour in a solution of green grass jelly extract consisting of: P0 = 0%, P1 = 0.5%, P2 = 1%, P3 = 1.5%, and P4 = 2% (percentage of porang flour in the solution of green grass jelly extract (w/v)). The observed parameters are texture, syneresis and moisture content. If there is a significant difference among the treatments, it will be tested with DMRT (Duncan Multiple Range Test). Based on the results of the study, it can be concluded that the addition of porang flour had a significant effect on the green grass jelly gel. In the texture aspect, the trend of increasing gel strength expressed in bloom load (g) in each treatment ranged from P0 = 6.63 gf to P4 = 31.13 gf, decreasing syneresis trend ranged from P0 = 38.35% to P4 = 0.0745%, and moisture content decreasing trend starting from P0 = 89.15% to P4 = 72.59% as the concentration of porang flour was added.
Color of Karag Crackers with The Addition of Annatto Pigments and Variation of Types of Coatings Isti Handayani; Nazmirafa Effendi
Indonesian Journal of Food Technology Vol 1 No 2 (2022): Indonesian Journal of Food Technology
Publisher : Program Studi Teknologi Pangan Fakultas Pertanian UNSOED

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (248.219 KB) | DOI: 10.20884/1.ijft.2022.1.2.7571

Abstract

Annatto pigment has the potential to be used as a natural dye. The addition of coating material is expected to act as a carrier and binder of annatto seed pigment in karak crackers. This study aims to determine the effect of the addition of annatto seed pigment and the type of coating on the color of coral crackers. Pigment coating is carried out using starch and maltodextrin. As a comparison, the pigment is directly added to the cracker dough, and as a control karag cracker is made without the addition of pigment. Coated annatto seed pigment was added as a colorant to the karag cracker dough with various concentrations of 2, 3, and 4%. Using the Munsen color dictionary, the potential of coated pigments as coloring agents was observed by measuring the hue, value, and chroma of the karag crackers. The results showed that the hue of karag crackers with the addition of annatto pigment produced a red color and mostly yellow-orange (YR) while the control (without the addition of pigment) produced a yellow color with a Hue (color) value between 2.5 to 5YR except for starch coating with a concentration of pigment 2% produces a red color. The use of maltodextrin coatings resulted in a lower value (brightness) (4.89) than starch (5.44) and without coatings (5.33), but chroma (color density) was not affected by the type of coating with chroma values ​​ranging from 7.56 up to 8.44. Increasing the concentration of coated annatto pigment by 4% decreased the value of coral crackers, but the addition of both coated and uncoated annatto pigment concentrations was not able to increase chroma.
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.

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