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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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Application of HACCP in Wheat Flour Milling Process In PT. XYZ Andini, Chairunnisa Putri
Indonesian Journal of Food Technology Vol 3 No 2 (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.2024.3.2.9163

Abstract

The implementation of HACCP (Hazard Analysis Critical Control Point) in PT. XYZ is carried out to prevent obstacles during the production process and increase consumer trust. PT. XYZ is a company engaged in the production of wheat flour to food and non-food products made from wheat. In the wheat flour production process, it goes through several important processes to produce products that meet the standards. The wheat flour production process passes through cleaning and milling which uses various types of equipment. The use of this equipment needs good monitoring and maintenance to be able to work and produce quality products that are trusted by consumers. So, to achieve this, an analysis was carried out which aims to determine the application of HACCP in the wheat flour production process in PT. XYZ. The analysis methods used were interviews, observation, and active participation in the production process in PT. XYZ. In the analysis of the application of HACCP in PT. XYZ, it was found that in the wheat flour production process there were no CCP (Critical Control Point) hazards that had a significant effect, but there were OPRP (Operational Pre Requisite Program) and PRP (Pre Requisite Program) hazards on several production machines used.
Utilization of Banana as a Raw Material for Cracker Manufacturing Madu, Konstantinus; Mush, Wahyu; Rahmawati, Atina
Indonesian Journal of Food Technology Vol 3 No 2 (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.2024.3.2.9999

Abstract

Banana fronds have a porous, hollow and fibrous character so their density value is large. Apart from that, banana stems contain more than 50% cellulose. People generally don't pay much attention to banana stems, especially after the tree bears fruit. Therefore, this research attempts to make crackers using Kepok banana leaves as raw material. Hopefully that this research will produce crackers made from banana stems. This research aims to determine the effect of adding banana gedebog, wheat flour on crackers' physical, chemical, and organoleptic quality and the business feasibility analysis of making crackers with the best treatment results. This research aims to determine the effect of adding banana gedebog, and wheat flour on crackers' physical, chemical, and organoleptic quality and the business feasibility analysis of making crackers with the best treatment results. The design used in this research was a Completely Randomized Design (CRD), with 5 treatment combinations whose formulations were: F1 = 70% gedebog banana + 20% wheat flour; F2 = 60% banana banana + 30% wheat flour; F3 = 50% banana gebog + 40% wheat flour; F4 = 40% banana gebog + 50% wheat flour, and; F5 = 30% banana gebog + 60% wheat flour, then each treatment was repeated 3 (three) times to obtain 15 samples. The results showed that the best treatment was found in F2 (60% gedebog flour; 30% wheat flour and 10% tapioca flour with chemical content in the form of: 4.25% moisture content; 15.59% crude fiber; 1.12% organoleptic test; taste preference 3.67 (very like); aroma 3.57 (like), and; color 3.55 (like). Based on the feasibility analysis, manufacturing banana stem crackers based on the best treatment is feasible.
Sensory Characteristics of Cow's Milk Yogurt with the Addition of Kecombrang Stem Extract Nurhopipah, Popi; Naufalin, Rifda; Wicaksono, Rumpoko
Indonesian Journal of Food Technology Vol 3 No 2 (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.2024.3.2.10032

Abstract

Yogurt is a fermented dairy product that plays an important role in the balance of microflora in the human digestive system. The functional properties of yogurt can be enhanced by adding bioactive components from kecombrang (Etlingera elatior) extract. Kecombrang is a spice plant belonging to the Zingiberaceae family and has been used in food products. The commonly used parts of this plant are the flowers, leaves, and stems. The purpose of this research is to determine the sensory characteristics of cow's milk yogurt with the addition of kecombrang stem extract. The experimental design used was a Completely Randomized Design (CRD) with the factor being the concentration of kecombrang stem extract added, which was 2.5%, 5%, and 7.5%. Data analysis used Analysis of Variance (ANOVA) at a significance level of 5%. The results of the study showed that the addition of kecombrang stem extract did not have a significant effect (p>0.05) on the sensory characteristics of yogurt.
Characteristics of Physicochemical Properties of Sago Starch (Metroxylon spp.) Varieties Rondo from Papua and Meranti from Riau Kiptiyah, Sakina Yeti; Virdamayana, Khaerunnisa; Khairiah, Khairiah
Indonesian Journal of Food Technology Vol 3 No 2 (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.2024.3.2.10044

Abstract

Indonesia has more than 90% of the world's sago area, 85% of which is in Papua Province and Western Indonesia, including Meranti Islands Regency and Riau Province. According to the Ministry of Agriculture of the Republic of Indonesia, the western region of Indonesia is the largest producer of sago production in Indonesia. The purpose of this study was to determine the physicochemical properties of sago starch of the rondo variety and the physicochemical properties of sago starch of the meranti variety. This research design used statistical analysis using a normality test then a uniformity test and continued with a repeated t test 6 times on sago flour from the Papua Rondo cultivar and the meranti cultivar from Riau. The parameters measured in this study were swelling and solubility, moisture content and carbohydrate content. The results of the study concluded that there were differences between the two types of arrowroot starch. The water content of sago starch (8.25%) of the rondo variety from Papua had a real influence on the water content of sago starch (13.5%) of the meranti variety of Riau, but did not have a real influence on its swelling capacity, solubility and carbohydrate content. An innovative product that is in accordance with the characteristics of sago flour from the rondo variety from Papua and the meranti variety from Riau is a biscuit.
Functional Analysis of Ubie Frozen Food as a Snack Rich in Antioxidants and Anthocianins with The Best Processing Technology Innovation Azizah, Nuraini; Anggia, Malse; Ulanda, Febri
Indonesian Journal of Food Technology Vol 3 No 2 (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.2024.3.2.11218

Abstract

The presence of anthocyanin compounds as a source of natural antioxidants in purple sweet potatoes is quite interesting to study considering the many benefits of anthocyanin content. As public awareness of the importance of healthy living increases, consumer demands for food are also increasingly shifting. This research aims to determine the chemical characteristics and assess the anthocyanin content and antioxidant content as well as determine the panelists' preferences for purple sweet potato products prepared using the steamed and boiled methods. The best antioxidant content is found in sweet potatoes using the boiled method, namely 743.97 ± 9.59 ppm, the best anthocyanin content is found in sweet potatoes using the steamed method, namely 50.00 ± 0.033 mg/100g. The chemical analysis carried out was water content and ash content. The lowest water content was in the steamed method, namely 27.24% and the lowest ash content test was found in sweet potatoes using the steamed method, namely 0.32%. The organoleptic test was carried out using a preference test with 25 panelists. It was found that the results of the test for the best taste and aroma were found in products using the steamed method and the best color and texture were found in products using the boiled method.
Level of Importance and Consumer Satisfaction Analysis of Carica Strudel Products Astuti, Santi Dwi; Ayuningtyas, Laksmi Putri; Dewi, Ervina Mela; Haryanti, Pepita; Ardita, Andreas Dimas Fajar
Indonesian Journal of Food Technology Vol 3 No 2 (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.2024.3.2.13839

Abstract

Carica has now become a typical commodity of Wonosobo Regency. One of the Micro, Small and Medium Enterprises (MSMEs) engaged in carica processing in Wonosobo Regency is the Berkah Mandiri Joint Business Group (KUB). One of its products is carica strudel. Carica strudel is a food product in the form of a multi-layered pastry that is rolled and then filled with cooked carica fruit to form a fla-like shape. Strudel carica has been produced and distributed since 2021. Promotional activities carried out by strudel carica producers have not been maximized. This must be improved in order to increase business turnover. The purpose of this study is to determine recommendations for attribute strategies that need to be improved so that they can increase business turnover. This study used 100 respondents with the criteria that are at least 17 years old and have consumed strudel carica at least 2 times in the last 3 months. The aspects studied include pastry skin, strudel filling, packaging, and price & promos. The methods used to measure the level of importance and customer satisfaction are Importance-Performance Analysis (IPA) and Customer Satisfaction Index (CSI). The results showed that each aspect has attributes with the highest level of importance, satisfaction, and suitability. The IPA matrix shows that there are 11 superior attributes of carica strudel, namely softness of the skin, comparison of skin to filling, chewiness, crispness, flavor, sweetness, size, sweetness of fla, packaging shape, ease of opening the package, and price compatibility with quality. There are 7 attributes recommended for improvement, namely the aroma of the skin, the savory taste of the skin, the sour taste of the fla, the type of packaging material, label design, completeness of label information, and promotion methods through social media. Based on the CSI method, a consumer satisfaction index value is obtained in the satisfied category.
Crystal Coconut Sugar: Health Benefits and Market Potential Zuhair, Muhammad Arianda Fairuz; Al-Umarajati, Rasikhah; Mardatillah, Mardatillah; Pebrianti, Lia; Rania, Khansa Putri; Valyanto, Meriel Khansa; Aini, Nur
Indonesian Journal of Food Technology Vol 3 No 2 (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.2024.3.2.14035

Abstract

Crystal coconut sugar is a natural sweetener made from coconut sap through a heating and crystallization process resulting in fine-texturized sugar granules. This sugar has a low glycemic index ranging from 35 to 44, making it a healthier alternative to granulated sugar. The nutritional content of crystal coconut sugar, including minerals, vitamin B and C, and antioxidants, provides various health benefits. These benefits include maintaining the body’s electrolyte balance, strengthening the immune system, preventing anemia, and supporting energy metabolism. The low glycemic index makes crystal coconut sugar safe for diabetics, as it does not cause sharp spikes in blood sugar levels. The demand for crystal coconut sugar is rising due to the influence of healthy lifestyles and increased awareness of environmentally friendly products. Indonesia holds significant potential to become a leading supplier of crystal coconut sugar in the global market. The crystal coconut sugar industry in Banyumas Regency, Central Java, has evolved into a thriving export commodity with a substantial market share. This highlights the promising opportunities for crystal coconut sugar as a key export product.
Extraction of Cardamom Seeds Using the Microwave Assisted Extraction (Mae) Method and Phytochemical Testing Latifasari, Nurul; Raharditya, Carantia; Wulandari, Devi; Raharja, Giovani; Lestari, Diandra Citra
Indonesian Journal of Food Technology Vol 3 No 2 (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.2024.3.2.14532

Abstract

Cardamom (Amomum cardamomum) is a plant from the Zingiberaceae family which is used as a spice and medicine. Productivity in Indonesia reaches 124,766 tonnes per year, with exports increasing to 10,462 tonnes in 2021. Cardamom seeds contain bioactive compounds such as phenols, tannins, terpenoids, flavonoids and sterols which have antioxidant and antibacterial properties. To maximize its use, extraction of bioactive compounds from cardamom seeds needs to be carried out, and the Microwave Assisted Extraction (MAE) method is considered more efficient than conventional methods. This study aims to determine the effect of the type of solvent (polar, semi-polar and non-polar) and the length of extraction time using the MAE method on the content of bioactive compounds (flavonoids, phenols, tannins, alkaloids and saponins) in cardamom seed simplicia to determine the optimal extraction combination. In this research, cardamom seeds were extracted using various types of solvents (aquades, ethyl acetate, N-hexane) and extraction times (5, 7, 9 minutes). The results showed that the MAE method was effective for extracting phenolic compounds and alkaloids, but failed to identify flavonoids, tannins or saponins. Tests show that extraction time influences the extraction results of bioactive compounds.
Chemical and Sensory Characteristics of Cookies from “Protani” Rice Flour that Affected by Source of Fat and Whey Protein Sustriawan, Budi; Aini, Nur; Ramadani, Nurista Riski; Handayani, Isti; Safitri, Eka; Mustaufik, Mustaufik; Wicaksono, Rumpoko
Indonesian Journal of Food Technology Vol 4 No 1 (2025): 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.2025.4.1.14580

Abstract

The purpose of the study is to investigate how the kind of fat and the addition of whey protein affect the chemical and sensory characteristics of cookies made with modified Protani rice flour. The study used a Randomized Block Design (RBD). There were 2 factors studied, namely the type of fat and the addition of whey powder. The types of fat consisted of 3, namely margarine, a combination of margarine and virgin coconut oil (VCO) and VCO. The percentage of whey protein addition consisted of 3, namely 5, 10, 15%. The variables observed included water content, ash, fat, protein, reducing sugar, carbohydrates and sensory variables (color, aroma, texture, taste, and preference). Chemical and sensory variable data were analyzed using the Analysis of Variance (ANOVA) test and further using Duncan’s Multiple Range Test (DMRT) at the 95% level. The use of margarine can increase water, ash, protein and reducing sugar content, while virgin coconut oil (VCO) can increase fat and carbohydrate content. The higher the concentration of whey protein added, the higher the water, ash, fat, protein and reducing sugar content. The best cookies were obtained by using margarine and adding 15% whey protein, with a water content of 3.8%, ash 0.8%, fat 21.4%, protein 11.9% and reducing sugar 4.6%. The cookies have sensory properties of brownish yellow color (4.2), typical cookies aroma (4.4), slightly crumbly texture (3.7), slightly delicious taste (3.7) and liking (4.2). Cookies from fermented Protani rice flour have the potential to be developed into commercial products.
Strategy for Achieving Production Target in Bakery Sejahtera Using the Fishbone Diagram Budiman, Sri Anggraeni; Mela, Ervina
Indonesian Journal of Food Technology Vol 4 No 1 (2025): 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.2025.4.1.15007

Abstract

The failure to achieve production targets has become the main challenge for UMKM Bakery Sejahtera in Sumedang Regency. This issue has the potential to reduce customer satisfaction and market trust. This study aims to analyze the factors contributing to this issue using a qualitative approach through interviews and observations. Data were analyzed using a Fishbone Diagram to identify root causes across six main aspects: manpower, methods, materials, machinery, measurement, and mother nature (enviroment). The findings indicate that a shortage of labor, limited machine capacity, delays and improper storage of raw materials, the absence of Standard Operating Procedures (SOPs), and environmental factors such as high room temperature and frequent power outages are the dominant causes. Recommendations include workforce addition, implementing more effective task distribution, adding one oven and one mixer of similar capacity, improving supplier relationships and diversifying sources, developing and applying clear SOPs for each production stage, introducing a more structured production monitoring and measurement system, and enhancing the working environment by improving ventilation, maintaining cleanliness, and preparing contingency plans for power outages.

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