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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 64 Documents
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Organoleptic Test and Consumer Preference Level of Red Dragon Fruit Goat Milk Yoghurt (Hylocereus polyrhizus.L.) with The Addition of Various Levels of CMC (Carboxy Methyl Cellulose) Stabilizer Fitriani, Devi; Zulaikhah, Siti Rahmawati; Luthfi, S.A. Chayatul
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.2025.4.1.15694

Abstract

The purpose of this study was to determine the effect of adding various levels of CMC stabilizer on organoleptic properties (color, taste, aroma, texture) and consumer preference levels. The study involved 30 untrained panelists. This study was conducted using a Completely Randomized Design (CRD) using 4 Treatments and 5 replications. The treatments tested were the addition of different CMC stabilizer levels R1 = 0% (w/v), R1 = 0.3% (w/v), R3 = 0.6% (w/v), R4 = 0.9% (w/v). The variables observed were the organoleptic properties of color, taste, texture, aroma and consumer preference for red dragon fruit yoghurt. The results of the study showed that the addition of various levels of CMC stabilizer had a significant effect (P<0.05) on the color, aroma, texture, and consumer preference for red dragon fruit yoghurt. The highest value was the addition of 0.9% CMC with attractive color, typical yoghurt aroma, very thick texture, and was liked by consumers. The lowest assessment of color, aroma, texture and consumer preferences was the addition of 0.3% CMC with a rather attractive color, typical yoghurt aroma, liquid texture, and somewhat liked by consumers. The conclusion of this study is that yoghurt that has good color, aroma and texture values ​​and is preferred by panelists is yoghurt added with 0.9% CMC. The addition of CMC does not affect the taste of yoghurt.
The Characteristics of Yoghurt Enriched with Pumpkin Seed Filtrate Rizal, Dinda Dwifa; Slamet, Agus; Kanetro, Bayu
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.2025.4.1.15725

Abstract

This study aimed to investigate the effect of adding pumpkin seed filtrate and starter concentration on the characteristics and acceptability of yoghurt. The research employed a Completely Randomized Design with two factors: filtrate concentration (3, 6, and 9%) and starter concentration (3, 5, and 7%). The parameters analyzed included sensory acceptance, viscosity, pH, total acidity, moisture content, ash content, protein content, phosphorus content, antioxidant activity, and total lactic acid bacteria. The results showed that the addition of pumpkin seed filtrate and starter significantly affected the chemical and microbiological characteristics of the yoghurt but had no significant effect on sensory acceptance. The best yoghurt was obtained from the combination of 9% filtrate and 3% starter, with a viscosity of 1,220 cP, pH of 3.63, acidity of 1.27%, protein content of 3.90%, phosphorus content of 161.28 mg/100 mL, antioxidant activity of 10.64% RSA, and, and total lactic acid bacteria count of 2.69 × 10⁹ CFU/g.
Consumption Patterns and Perception Of Instan Chocolate Powder Drinks From Local and Imported Products in The Border Region Akbar, Dzifiar Yasykuri; Adawiyah, Dede Robiatul; Hunaefi, Dase
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.2025.4.1.15810

Abstract

This study aims to analyze the perceptions and consumption patterns of instan chocolate powder drinks in two border cities, namely Batam City and Pontianak City, both local and imported products. The method used was a questionnaire-based survey distributed to 100 respondents in each city. Data were analyzed using IBM SPSS Statisctics 25 software with a significance level of 5% to identifiy the factors influencing consumer perferences in choosing instant chocolate powder drink products. The results of the study indicate that respondent characteristics, such as gender, age, marital status, education level, and occupation, influence perceptions and consumption patterns among individuals in both regions. Respondents in Pontianak City tend to choose local products by considering price and the benefits offered by the product, while respondents in Batam City priotize quality and packaging. Consumption patterns in both regions are relatively low, with a frequency of once a month. Most respondents in this study chose locally produced instant chocolate powder drinks because they are more economical, of higher quality, and have a stronger brand image compared to imported products. Age, marital status, and education level influence respondents' preferences. This is evidenced by the fact that married respondents tend to consider health and economic aspects more when choosing products, while unmarried respondents are more influenced by trends and convenience. The results of this study can serve as a basis for local producers to enhance the competitiveness of local products in the domestic market, particularly in border areas with access to imported products.
Effect of Extraction Time Microwave-Assisted Solvent Extraction (MASE) Method on Decaffeination of Robusta Coffee (Coffea canephora) Java Ijen Prasiska, Revina Lusy; Yuniati, Yuyun; Hariyani, Nunuk; Hartati, Fadjar Kurnia
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.2025.4.1.15904

Abstract

Java Ijen robusta coffee is one of the potential coffee types to be developed as a low-caffeine product for sensitive consumers. The decaffeination process aims to reduce caffeine levels without eliminating the sensory characteristics of coffee. This study aims to determine the effect of variation in extraction time using the Microwave-Assisted Solvent Extraction (MASE) method on caffeine recovery, chlorogenic acid content, and organoleptic quality of coffee drinks. The extraction process uses water solvent and microwave power of 450 watts with time variations R1 = 4 minutes, R2 = 8 minutes, R3 = 12 minutes, R4 = 16 minutes, and R5 = 20 minutes. Analysis of caffeine content was carried out using a UV-Vis spectrophotometer, while chlorogenic acid content was determined by the titration method. Organoleptic assessment included colour, acidity and aroma attributes by 25 untrained panelists using median scores. The results showed that extraction time significantly affected caffeine recovery and chlorogenic acid content. The highest caffeine recovery of 57.34% and chlorogenic acid content of 19.19% were obtained at an extraction time of 20 minutes. The most preferred colour and acidity were also found in the 20-minute treatment, while the best aroma was at 12 minutes. Increasing extraction time increased colour intensity, acidity, and caffeine and chlorogenic acid concentrations. These results demonstrate the potential of the MASE method as an efficient alternative in decaffeinating robusta coffee while maintaining sensory quality.
Application of Ultrasonic Waves on Decaffeination Process of Gayo Aceh Arabica Coffee Jannah, Jumrotul; Yuniati, Yuyun; Sucahyo, Bambang Sigit; Handarini, Kejora
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.2025.4.1.15905

Abstract

Gayo Aceh Arabica coffee is famous for its quality and unique taste. However, caffeine-sensitive consumers often stay away from this coffee because excessive caffeine intake can have a detrimental effect on health. Therefore, the decaffeination process is important in producing low-caffeine coffee without reducing its distinctive taste and aroma. The research focused on assessing the influence of ultrasonic waves on the decaffeination process of Aceh Gayo arabica coffee. This study employed an experimental method that included 6 treatments (extraction time): K1 (2 minutes), K2 (4 minutes), K3 (6 minutes), K4 (8 minutes), K5 (10 minutes), and K6 (12 minutes). The variables measured in this study included caffeine regain, chlorogenic acid levels, and organoleptic test results. The collected data was analyzed using (SPSS) software version 30. This study found the best results in treatment K4 (8 minutes), which showed caffeine recovery of 56.83%, chlorogenic acid content of 12.3%, and neutral sensory evaluation (4) for color, acidity, and aroma according to panelists.
Muslim Consumer Preferences in Cirebon Toward Halal Certified Food Products Safitri, Eka; Sumarmi, Sumarmi; Sinaga, Sunita; Fega, Nabila; Sa'dudin, Ihsan; Herlina, Nina
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.2025.4.1.15918

Abstract

This study aims to understand how the preferences of Muslim consumers in Cirebon toward halal-certified products are influenced by the prevailing social, cultural, and religious values within their communities. Using a socio-anthropological approach and the theory of innovation adoption, this research examines the social processes shaping halal consumption decisions and how halal products are selected not only for religious reasons but also as expressions of social identity. The research employs a qualitative method with a mini ethnographic approach, including in-depth interviews with consumers, participant observation, and documentation in both urban and rural areas of Cirebon. The key findings reveal that families, Islamic boarding schools (pesantren), and religious organizations play significant roles as agents of change in promoting the adoption of halal products. Moreover, innovation characteristics such as observability and trialability emerge as critical factors in encouraging acceptance, especially when supported by trusted community or religious figures. The novelty of this study lies in uncovering that preferences for halal products are not solely driven by individual religious consciousness, but also by social pressure and a desire to maintain collective Muslim identity in Cirebon. Academically, this research contributes to a deeper understanding of innovation adoption dynamics within religious and cultural contexts and offers a new perspective on halal certification as a symbolic marker of morality and identity. It also provides a theoretical and practical foundation for developing more culturally contextualized halal education strategies.
Immunomodulator and Antioxidant Effects of Saffron (Crocus sativus L.) on Diabetes Patients: a Literature Study Septyana, Syifa Magita; Murtiningrum, Murtiningrum
Indonesian Journal of Food Technology Vol 4 No 2 (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.2025.4.2.16205

Abstract

Background: Saffron (Crocus sativus L.) has been traditionally used for its medicinal properties, including its potential to improve sleep quality and reduce anxiety. Recent studies have shown its potential in diabetes management, particularly through antioxidant and anti-inflammatory effects. Purpose: The aim of this study is to review the benefits of saffron in diabetes mellitus patients, both in experimental animals and humans. Method: A literature review method was used to analyze studies examining saffron’s effects on diabetes sufferers. Result: The results showed that saffron supplementation significantly reduced blood glucose levels, decreased oxidative stress markers such as malondialdehyde (MDA), and increased the activity of antioxidant enzymes such as catalase (CAT) and superoxide dismutase (SOD). Furthermore, saffron also enhances the expression of glucose transporter GLUT4 and AMP-activated protein kinase (AMPK). Saffron shows significant potential in managing diabetes by improving glucose metabolism, boosting antioxidant defenses, and reducing inflammation.
Application of Ohmic Heating Method as an Alternative Technology for Beverage Processing Rabbani, Salma Salsabila; Listanti, Riana
Indonesian Journal of Food Technology Vol 4 No 2 (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.2025.4.2.17238

Abstract

Background: Ohmic heating is an alternative thermal heating that can be used in beverage product processing. The working principle of the ohmic heating method is by flowing an alternating electric current through the beverage product and causing ions to move towards electrodes with opposite charges so that the product has an even internal heat. Purpose: This study aims to analyze the influence and potential emission, advantages and challenges regarding the use of the ohmic heating method and its future applications. Method: This paper summarizes the effect of ohmic heating on beverage products during 2015-2025. This study uses variables in the form of voltage and frequency variations applied to various types of processed beverage products. In ohmic heating performance, voltage and frequency variations play a very important role in beverage processing. Results: The results show that the use of ohmic heating methods in beverage product processing has low energy consumption, even (homogeneous) heat, short time, increased product safety and quality. The ohmic heating method affects the properties of beverage products. Differences in process objectives in the use of beverage products such as boiling, cooking, pasteurization, microbiological inactivation, sterilization can also affect the level of product quality and safety so that knowledge is needed regarding the application of the right temperature, frequency, voltage and time according to the type and purpose of processed beverage products. However, the application of ohmic heating methods still faces many obstacles, such as high costs that limit its commercial use at a larger scale. Furthermore, most research is still conducted at the laboratory and pilot scale, with very little research at the factory scale. Therefore, more research is needed into large-scale ohmic heating applications to evaluate potential technical and economic challenges.
The Effect of Boiling on Nitrite Content in Green Mustard (Brassica rapa var. parachinensis) with Soil And Hydroponic Growing Media 'Aisy, ‘Afif ‘Aziizah Rihhadatul; Aina, Ganea Qorry; Farpina, Eka
Indonesian Journal of Food Technology Vol 4 No 2 (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.2025.4.2.17807

Abstract

Background: Nitrite is a compound that has the potential to pose health risks if consumed in excessive amounts, including through the formation of carcinogenic nitrosamine compounds and disruption of oxygen transport due to methemoglobin formation. The nitrite content in green vegetables is influenced by various factors, including the cultivation system and processing processes before consumption, one of which is boiling. Purpose:This study aims to determine the effect of soil and hydroponic growing media on the nitrite levels of green mustard (Brassica rapa var. parachinensis) after boiling. Method: This study used an experimental design with green mustard samples cultivated in soil and hydroponic media. The samples were boiled for 3 minutes, then the nitrite levels were analyzed using the Griess method with a UV–Vis spectrophotometer according to SNI 06-6989.9-2004. Data analysis was carried out using normality tests, homogeneity tests, and independent t-tests. Result: The results showed that the initial nitrite levels of hydroponic green mustard were higher than those of green mustard from soil media. After boiling, the nitrite content in the soil-grown mustard greens was 20.61 mg/kg with a reduction percentage of 88.91%, while in the hydroponic mustard greens it was 71.05 mg/kg with a reduction percentage of 70.71%. The results of statistical tests showed a significant difference (p < 0.05) between the two growing media. This study concluded that the type of growing media significantly affected the nitrite content of the mustard greens after boiling, where the soil media produced lower nitrite levels compared to the hydroponic media.
The Use of Natural Sap Preservatives Made from Green Betel Leaf and Lime on the Quality of Block Coconut Sugar Karseno, Karseno; Haryanti, Pepita; Asriningtias, Harlin Citra
Indonesian Journal of Food Technology Vol 4 No 2 (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.2025.4.2.17868

Abstract

microbial activity. The damage of coconut sap can be prevented by using natural sap preservatives such as betel leaf and lime. Purpose: This study aims to determine the the percentage of betel leaf powder to total natural preservation and the amount of its use into 1 L coconut sap that produces the best quality of block coconut sugar. Method: This study used a Completely Randomized Design with 3 replications. The factors tested were the percentage of betel leaf powder to total of preservation (w/w), namely 2,5%, 5%, 7,5% dan 10% and the amount of preservative used in 1 liter of coconut sap was 1g and 2g. The parameters of sap and coconut sugar that observed were the pH of coconut sap, moisture, reducing sugar, ash and texture of block coconut sugar. The sensory parameter that observed were color, betel aroma, betel taste and preference for the taste of block coconut sugar. Result: The results showed that percentage of betel leaf powder of 7.5% to total preservation with addition of 1 g/L of coconut sap produced the best quality of block coconut sugar.

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