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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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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".
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).

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