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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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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.
Chemical and Organoleptic Characteristic Banana Stem Chips Made from Kepok Banana (Musa Acuminata sp.) and Raja Banana (Musa acuminata sp.) Irawansyah, Dedy; Mushollaeni, Wahyu; Rahmawati, Atina
Indonesian Journal of Food Technology Vol 3 No 1 (2024): 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.2024.3.1.9925

Abstract

The potential for banana stems to be processed into food products is very large, considering that their utilization is still low so far. One of the processed foods that is popular with the public is chips. Chips have been produced from various types of tubers, but industries that process banana stems into chips are still very rare. If processed properly, banana stem chips can provide quite large profit opportunities. Banana stem chips have a high fiber content which makes them unique as a variety of snacks to meet dietary fiber needs. This study aims to obtain a combination of types of bananas with soaking time using salt, which can produce banana stem chips with the best fiber, water, ash and organoleptic content. The research design used a randomized block design with the first treatment being the type of banana stem (kepok and plantains) and salt concentration (2, 4, and 6%). Variations in the treatment of giving salt baths with levels of 2%, 4% and 6%. The best treatment was P1K3, which was a type of kepok banana soaked in 6% salt with chemical characteristics of 16.98% fiber content, 4.56% moisture content, 0.77% ash content. The organoleptic test showed that the average consumer expressed a real level of liking with a texture value of 4.70; aroma of 4.67; color of 4.63; and taste of 4.64.
Acceptance Analysis and Nutritional Content of Kluwih Seed Milk in Fulfilling Elderly Nutrition Intake Ratna, Ni Komang Ayu Nila
Indonesian Journal of Food Technology Vol 3 No 1 (2024): 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.2024.3.1.9928

Abstract

Kluwih seeds (Artocarpus communis) are a local food source that is still not widely used as a ready-to-eat food preparation. Kluwih seeds contain nutritional components such as protein, carbohydrates, fat, minerals and vitamins so that they can be used as a source of nutrients. The elderly are a group of people aged 60 years or over who currently need attention because the biological, physical and psychological aging that occurs in the elderly is feared to trigger inadequate food intake for the elderly so that adequate nutritional sources are needed. Kluwih seeds are a new inspiration to be processed into milk as a ready-to-eat food to meet the nutritional needs of the elderly. The aim of this research is to determine the acceptance of elderly people for kluwih seed milk and the percentage of nutritional content contained in kluwih seed milk. The research method used in this research is experimental. The samples in this study consisted of kluwih seed milk (P1), UHT milk (P2) and soy milk (P3). Acceptability analysis was carried out using scoring and hedonic test methods for taste, color and aroma parameters. Nutritional content analysis was carried out on the carbohydrate, protein and fat components of kluwih seed milk. Information on the acceptability of the elderly to kluwih seed milk was obtained from research subjects, namely 50 elderly panelists in 3 sample areas, namely Banjar Delod Padonan and Banjar Pengembungan, Pererenan Village and Banjar Negara, Sading Village, Mengwi District, Badung Regency, Bali. Based on the results of the hedonic test, elderly panelists in the sample area preferred kluwih seed milk (P1) over UHT milk (P2) and soy milk (P3), with the preferred characteristics of kluwih seed milk being yellowish white in color, very distinctive aroma, delicious and savory taste. The results of the nutritional content test show that kluwih seed milk contains 55.95% carbohydrates, 13.61% protein and 7.77% fat with a better nutritional ratio than UHT milk and soy milk.
The Effect of Different Bases of Vegetable and Carrageenan Concentrations on The Quality of The Mix Vegetable Leather of Lettuce and Mustars Greens Sabila, Cut Putri Hadiati; Mujdalipah, Siti; Fishi, Ana Nadiya Afinatul
Indonesian Journal of Food Technology Vol 3 No 1 (2024): 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.2024.3.1.9948

Abstract

The benefits of each vegetable are different, one vegetable cannot be substituted for another. Vegetable processing in Indonesia is still very limited to sautéed, boiled, steamed or eaten directly, meaning that people's interest in vegetable consumption is still relatively low. However, increasing public awareness of the use of vegetables encourages variations in vegetable processing. One of the processing that can be applied to vegetables is manufacturing mix vegetable leather. Vegetable leather is a processed product derived from crushed and dried vegetables. The diverse benefits of each vegetable encourage its creationmix vegetable leather orvegetable leather which uses more than 1 vegetable as the basic ingredient. Mustard greens and lettuce are vegetables with high production in Indonesia. Apart from that, the crude fiber from mustard greens is 51.07%, while lettuce contains 50.7% crude fiber. The purpose of this study is to obtain the effect of vegetable basis and carrageenan concentration variance on mix vegetable leather of lettuce and mustard greens. The increase of people awareness of vegetable utilization drives to variate the vegetable processing. Each vegetable has its own unique benefits thus they could not be easily subtituted and mixed. This study used RAL with two factors, those are variety of vegetable basis between lettuce and mustard greens (30,50,100) and carrageenan consentration (1% and 1,5%). The chemical respond in this study covers moisture content, ash content, and crude fiber, while the organoleptic respond covers color, aroma, flavor, and texture. The best treatment is found on A1B1, that has 30 g for vegetable basis and 1% of carrageenan consentration with 13,31 % moisture content, 12,29% ash content, 8,24% crude fiber, 3,7 score in color and 2,05 color quality; aroma 3.23 and aroma quality 2.80; taste 3.40 and taste quality 3.06; and texture 3.46 and texture quality 3.73.
The Effect of Drying Temperature and Time on The Chemical Characteristic, Total Phenolic Content, and Organoleptic Properties of Black Garlic Herbal Tea Kiptiyah, Sakina Yeti; Widyananda, Bina Indah; Khairiah, Khairiah
Indonesian Journal of Food Technology Vol 3 No 1 (2024): 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.2024.3.1.9968

Abstract

Black garlic is a functional food known to be beneficial for health. Most people favor the organoleptic properties produced, so it needs handling to improve, namely by drying, which produces black garlic herbal tea products. This study aims to determine the effect of drying temperature and time on chemical characteristics, total phenolic content, and the organoleptic properties of black garlic herbal tea. The experiment was conducted with a two-factor, completely randomized design. The first factor is drying temperature, which consists of two levels (50 and 60⁰C). The second factor is drying time, which consists of two levels (5 and 6 hours). The observation results were analyzed using analysis of variance (ANOVA) and continued with DMRT further test at a 5 % confidence level. The results showed that black garlic herbal tea's temperature and drying time significantly affected chemical characteristics, total phenolic content, and color but had no significant effect on aroma, taste, and overall. The chemical characteristic results in the 60 ⁰C drying temperature for 6 hours contained 7.65 % moisture content, 2.98 % ash, and 4.06 mgGAE/g total phenolic content.
The Effect of Mungbeans and Skim Milk Concentration on The Nutritional and Sensory Properties of Corn Milk Sustriawan, Budi; Aini, Nur; Prihananto, V; Hardika, Yanuar
Indonesian Journal of Food Technology Vol 3 No 1 (2024): 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.2024.3.1.10191

Abstract

The research aims to determine the effect of adding mungbean and skim milk on the physical, chemical and sensory properties of corn milk as well as the best formula to produce the best corn milk. The experimental design used was a factorial randomized block design. The factors studied were the addition of green beans consisting of three levels, namely 10, 20 and 30% and the concentration of skim milk consisting of three levels, namely 3, 9 and 15%. Three repetitions were carried out to obtain 27 experimental units. The results showed that the higher the addition of green beans, the lower the viscosity and protein content. The higher the concentration of skim milk used, the higher the total dissolved solids, the lower the water content, and the higher the fat content. Determining the best treatment using the Multiple Attribute Method. Sweet corn milk with the addition of 10% green beans and 3% skim milk was the best treatment with total dissolved solids of 11.67oBrix; viscosity 27.9 cP; moisture 86.1%; ash content 0.357%; fat content 0.643%; protein content 1.69; whitish yellow color (3.35); slightly strong corn aroma (3.28); slightly thick (3.23); delicious flavor (3.67); and favorable (3.63).
The Effect of the pH of Aquades Solvent on the Physicochemical Characteristics of Parijoto (Medinilla Speciosa) Extract Effendi, Nazmirafa; Septiana, Aisyah Tri; Handayani, Isti
Indonesian Journal of Food Technology Vol 3 No 1 (2024): 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.2024.3.1.11636

Abstract

Parijoto is an endemic Indonesian plant that is believed to have many health benefits. Parijoto fruit extraction is an effort to obtain extracts so that they are more applicable in the food sector. This research aims to examine the effect of the pH of the distilled water solvent on the characteristics of parijoto extract. Extraction was carried out using the Microwave-Assisted Extraction (MAE) method. Aquades was chosen as a solvent because it is safe, easy to obtain, and cheap. pH adjustment was carried out using citric acid and Ca(OH)2 to produce pH 2,4,6,9 and 11. As a control, distilled water was not adjusted for pH. The research was conducted experimentally using a Randomized Block Design. Repetition was carried out 5 times. The resulting extract was observed for levels of anthocyanins, vitamin C, total titratable acids, pH, and total dissolved solids. Based on the results, the highest levels of anthocyanins (31.64 mg/L), total titratable acids (10.36%), and total dissolved solids (3.63 oBrix), were produced using distilled water pH 2, but vitamin C (26.64 mg/100 g), and the pH of the extract (1.92) was the lowest. The highest levels of vitamin C (77.40 mg/100 g) were produced in distilled water without pH adjustment (pH 6.0).
Study of Cocoa Powder Production Process and Packaging Technology in UGM Cocoa Teaching and Learning Industry Nabila, Salsa Olivia; Wijayanti, Nur
Indonesian Journal of Food Technology Vol 3 No 1 (2024): 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.2024.3.1.12221

Abstract

UGM Cocoa Teaching & Learning Industry (UGM CTLI) is a business unit based on cocoa processing as a learning and industrial pioneer and provides makloon services to produce cocoa products according to SNI standards. One of the processed cocoa products that has the highest product demand is cocoa powder because it has large market potential as a raw material for the food and beverage industry. The quality of cocoa powder can decrease during the processing process, storage process and distribution process, so it is necessary to study the production and packaging processes regarding their function in maintaining product quality from damage. This research was carried out on January 2 - January 31 2024. Data collection methods used included interviews, observation, documentation and literature study. The cocoa powder packaging used is in the form of a sewing bag consisting of kraft paper and HDPE plastic. Based on the results of previous research, the use of HDPE plastic is considered appropriate and able to protect the quality of cocoa powder better than other plastics.
Optimization Of Carica Fruit Jelly Candy Formula: Study Of Proportions Of Carica Fruit Pure And Bovine Gelatin Astuti, Santi Dwi; Ayuningtyas, Laksmi Putri; Dewi, Ervina Mela; Rachmadhani, Syafa Athala
Indonesian Journal of Food Technology Vol 3 No 1 (2024): 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.2024.3.1.12721

Abstract

Carica is one of the fruits that can be found in the Dieng Plateau, Wonosobo Regency. Carica fruit has a unique taste, distinctive aroma and chewy flesh. It has a sour, bitter and gum taste which can cause itching, so this fruit is only good for consumption if it has been processed first. One example is by processing it into jelly candy. This study aims to: (1) determine the proportions of puree carica and gelatine to produce carica jelly candy products that have a response of elasticity, cohesiveness, carica taste, softness, and maximum preference, yellow color in range, and minimum stickiness; (2) knowing the sensory characteristics of the jelly candy product with the formula recommended by the Design Expert program; (3) determination of the price of rubber between the optimum formula jelly candy product and the control. This study used the RSM (Response Surface Methodology) method with a CCD (Central Composite Design) experimental design consisting of 2 factors and 2 blocks to obtain 14 treatment combinations. The data obtained were analyzed using Design Expert software V.10 and SPSS IBM Statistics V.25 using a 95% T-test. The results of this study were the optimum carica fruit jelly candy formula with the proportion of carica fruit puree 28.85% and gelatine 12.75% with a desirability value of 0.75. Increasing the proportion of pure carica fruit causes an increase in the intensity of carica taste and yellow color. While the addition of gelatin gave an increase in the elasticity, cohesiveness, stickiness and level of preference of the panelists. The results of chemical tests on carica fruit jelly candy with optimum formula and control were the optimum product had higher moisture content, ash content, protein content, and vitamin C than the control product.

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