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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 72 Documents
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The The Effect of The Ratio of Soy Milk to Whipping Cream on The Physical and Sensory Characteristics of Soy Milk Ice Cream Carrot Powder Presilia, Yolanda; Artawan, I Putu Agus; Sastyari, Ni Made Elza Diah; Fitriyani, Lilalita Dian Ayu; Mahayani, Ni Putu Diah; Yosephine, Erline Evangeline; Dewi, Ni Putu Okta Diana; Magdalena, Magdalena; Tamalea, Rafi Renaldy
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.2025.4.2.17893

Abstract

Background: Plant-based ice cream made from soy milk has the potential to serve as a lactose-free functional food alternative; however, it often exhibits limitations in texture and sensory acceptance. The addition of whipped cream is expected to improve the physical and sensory characteristics of plant-based ice cream products. Purpose: This study aimed to evaluate the effect of different ratios of soybean milk to whipping cream on the physical and sensory characteristics of carrot and soybean milk ice cream and to determine the best formulation. Method: The research was conducted from may to July 2025 at the food processing laboratory, Faculty of Agricultural Technology, Udayana University. A Completely Randomized Design (CRD) was used with four treatments:P0 (100% Soybean milk:0% whipping cream), P1 (90%:10%), P2 (70%:30%) and P3 (50%:50%), each replicated three times. Observed variables included overrun, melting time, and sensory attributes such as aroma, texture, color, sweetness, mouthfeel, carrot flavor, soybean flavor, and overall acceptance, evaluated using scoring and hedonic tests by 30 semi-trained panelists. Result: Results showed that the soybean milk and whipping cream ratio significantly affected overrun, melting time, color, texture, mouthfeel, and overall acceptance. The highest overrun was obtained in P3(50.10%), while P0 recorded the lowest (14.41%). The melting time increased with higher whipping cream proportions, from 14.17 minutes in P0 to 110.81 minutes in P3. Sensory evaluation revealed significant differences in color, texture, mouthfeel, and overall acceptance, but no significant differences in aroma, sweetness, carrot flavor, and soybean flavor. Principal Component Analysis (PCA) indicated that P2 (70% soybean milk:30% whipping cream) produced the most preferred ice cream, characterized by a soft texture, creamy mouthfeel and the highest acceptance score. These findings suggest that optimizing the ratio of soybean milk and whipping cream can improve the quality and sensory properties of plant-based ice cream.
Development of Functional Dawet Ayu with High Antioxidant Activity through the Addition of Torch Ginger Flower Powder with Foam Mat Srying Method Naufalin, Rifda; Wicaksono, Rumpoko; Bawono, Icuk Rangga; Cahyani, Dwi Ari; Latifasari, Nurul; Hapsari, Rahajeng Tri; Saputri, Intan Ayu Andini Ganis
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.2025.4.2.18237

Abstract

Background: The development of functional foods has encouraged innovation in traditional Indonesian products so that they provide not only nutritional value but also physiological health benefits. Dawet ayu, a starch-based traditional beverage, has potential to be developed into a functional drink by incorporating natural antioxidant sources, one of which is torch ginger (Etlingera elatior). Aim: This study aimed to develop dawet ayu as a traditional functional beverage with high antioxidant activity through the addition of torch ginger flower powder. Methods: The powder was produced using the foam-mat drying method to preserve bioactive compounds and was then applied in dawet formulations at various concentrations. The analyzed parameters included pH, color (L*, a*, b*), and antioxidant activity using the DPPH method. Results: The results showed that the addition of torch ginger powder had no significant effect on the color and pH of dawet ayu, but significantly increased antioxidant activity, with the IC₅₀ value decreasing from 739.3 ppm to 100.2 ppm at the highest concentration. The increase in antioxidant activity was attributed to the phenolic, flavonoid, and anthocyanin compounds present in torch ginger. These findings indicate that dawet ayu enriched with torch ginger powder has strong potential as a locally sourced functional beverage with both health and economic benefits. This product can be further developed as a natural-based functional drink.
Organoleptic Test of Peanut-Based Cheese with Variations of Pineapple Skin and Coarse as Coagulants Luhsarandini, Bivannie; Putri, Vairus Akmala; Anjely, Riska
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.2025.4.2.18282

Abstract

Background: Cheese is generally made from animal milk using rennet enzyme as a coagulant. However, consuming animal cheese carries the risk of increasing cholesterol due to its high saturated fat content. In addition, not everyone can consume animal protein due to allergies. Purpose: This study aims to develop a plant-based cheese product based on peanut milk by utilizing pineapple peel and stem as a natural coagulant. Method: The study design used a non-factorial completely randomized design (CRD) with four formulations: K1 (500 mL peanut milk: 500 mL pineapple peel-stem extract), K2 (500:450 mL), K3 (500:400 mL), and K4 (500:350 mL), each repeated three times. Observed variables included organoleptic properties (color, aroma, taste, texture). Organoleptic assessment by semi-trained panelists showed that formulation K1 had the highest scores for color (3.50), aroma (2.67), and texture (3.11), while K3 had the highest taste attribute with a score of 3.03. Result: The results of the ANOVA analysis for the organoleptic tests of color, aroma, taste, and texture show a p-value > 0.05, indicating no significant difference among the treatments applied. This study demonstrates that pineapple peel and core can be used as effective natural coagulants in the production of plant-based cheese made from peanut milk.
Characterization of the Physical, Chemical, and Sensory Properties of Mocaf and Menir Analog Rice with the Addition of Skim Milk and Konjac Glucomannan Astuti, Santi Dwi; Ayuningtyas, Laksmi Putri; Dewi, Ervina Mela; Novitasari, Dian
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.2025.4.2.18381

Abstract

Background: Food diversification based on local resources is essential to reduce dependence on rice while improving the nutritional and functional quality of alternative staple foods. Purpose: This study aimed to compare the physicochemical and sensory characteristics of four analog rice formulations: those based on modified cassava flour (mocaf) (BA1), rice grits flour (BA2), and both materials supplemented with skim milk and konjac glucomannan (KGM) (BA3 and BA4). Method: The experiment was conducted using a non-factorial Completely Randomized Design (CRD) with four treatments differing in base material and functional ingredient addition. Analog rice was produced through an extrusion process, followed by analyses of proximate composition, starch content, total sugars, dietary fiber, starch and protein digestibility, mineral content (sodium and potassium), color parameters (L*, a*, b*), water activity (Aw), and sensory evaluation by 40 untrained panelists. Result: The results showed that BA1 exhibited higher moisture content, dietary fiber, and potassium levels, along with lower Aw and sodium content, compared to BA2. In contrast, BA2 demonstrated higher protein content, energy value, and lightness (L*) than BA1. The incorporation of skim milk and KGM in BA3 and BA4 significantly affected most measured parameters, increasing moisture, ash, protein, total sugar, and soluble fiber contents, while reducing starch content, insoluble fiber, starch and protein digestibility, and energy value. Sensory evaluation indicated that BA1 outperformed BA2 in terms of texture and stickiness, whereas the addition of skim milk and KGM—particularly in BA3—significantly enhanced overall acceptability, flavor, and aroma. These findings suggest that the combination of mocaf, skim milk, and konjac glucomannan produces analog rice with improved functional and organoleptic properties, highlighting its potential as a locally sourced alternative staple food.
Formulation of Goat Milk Synbiotic Kefir with Beet Extract and Dragon Fruit as an Alternative Drink for Obese Patients: Crude Fiber Content and pH Indah Nuraeni; Nur Wijayanti; Budi Sustriawan; Koernia Nanda Pratama
Indonesian Journal of Food Technology Vol 5 No 1 (2026): 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.2026.5.1.17938

Abstract

Background: Obesity is a global health problem that requires innovative therapeutic approaches, one of which is through modulation of the gut microbiota using synbiotic products. Purpose: This study aimed to formulate and analyze the effect of banana peel flour proportion (as a prebiotic) and beetroot and dragon fruit extracts on crude fiber content and pH of goat milk synbiotic kefir. Method: The experimental design used was a factorial Randomized Block Design (RBD) with two factors: banana peel flour concentration (1% and 2%) and beetroot:dragon fruit extract combination concentration (5%, 10%, 15%). Result: The results showed that the interaction of the two factors significantly affected crude fiber content (p=0.02), with the highest value (5.44 ± 1.56%) achieved in treatment added of 2% banana peel flour and 15% extract, but had no significant effect on pH value (p=0.199), which ranged from 3.37–4.09. It was concluded that the formulation of synbiotic kefir with the addition of banana peel flour, beetroot, and dragon fruit extract has the potential to be developed as a high-fiber functional beverage for obese individuals.
Improvement Strategy for Vita Nas Pineapple Juice Based on Consumer’s Importance and Performance Level Ervina Mela; Devanka Argabrahma Sadewa; Nur Wijayanti; Gunawan Wijonarko
Indonesian Journal of Food Technology Vol 5 No 1 (2026): 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.2026.5.1.18052

Abstract

Background: Fan's Food is a production house that processes the product Vita Nas pineapple juice drink. Entrepreneurs feel that businesses that should be growing tend to stagnate. Purpose: This study aims to determine the attributes that need to be improved based on the level of satisfaction, importance, and suitability of consumers, and formulate an improvement strategy. Method: Data was collected by questionnaire involving 100 respondents selected through purposive sampling. Result: The results showed that Vita Nas pineapple juice drink needs to be improved on the attributes of product availability, sales and promotion through online media, sweet taste of fruit juice, and packaging label design. The proposed strategies include expanding the distribution network through cooperation with agents, participating in digital marketing training, developing more attractive promotional content, product innovation by presenting low-sugar variants and updating packaging design involving professional graphic designers. The combination of these strategies is expected to increase Vita Nas' market share and strengthen its position in the beverage industry.
Characteristics of Butterfly Pea Flower Klepon with the Addition of Cinnamon Powder (Cinnamomum verum) Firdaus Paulus Harapan Jaya Pasaribu; Putu Ari Sandhi Wipradnyadewi; Tri Saina Sihotang; Rachel Monica; Lilalita Dian Ayu Fitriyani; Ni Putu Okta Diana Dewi; Ni Made Elza Diah Sastyari
Indonesian Journal of Food Technology Vol 5 No 1 (2026): 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.2026.5.1.18367

Abstract

Background: Klepon is a traditional snack made from glutinous rice flour with brown sugar filling and has a small green round shape. The brown sugar flavor dominates so it is considered monotonous and the green color is from synthetic dyes so it is considered harmful to health. Cinnamon has a distinctive flavor and can act as an antioxidant, while butterfly pea flowers contain anthocyanins that can act as natural dyes and have antioxidant activity. Purpose: This study aims to determine the effect of adding cinnamon powder on sensory characteristics, antioxidant activity, total reducing sugars, and texture of butterfly pea flower klepon. Method: This research method used an experimental method with a completely randomized design (CRD), namely the addition of cinnamon powder concentrations to the klepon filling of 0, 5, 10, and 15 % (w/w). Result: The results of the study showed that the best hedonic test results were in the treatment of adding 5% cinnamon powder concentration (P1) with an aroma value of 5.56 (like), color 5.73 (like), texture 5.40 (rather like), taste 5.53 (like), and overall acceptance 5.66 (like). Based on the results of the scoring test, it was found that the addition of cinnamon powder had a significant effect (P<0.05) on the aroma and taste of butterfly pea flower klepon. The follow-up test showed that the addition of cinnamon powder had a significant effect on antioxidant activity, but no significant effect on the total reducing sugar content of butterfly pea klepon.
Organoleptic Test Analysis of Pukis With Red Bean Flour and Mocaf Flour Substitution with the Addition of Bananas Syafira Nurul Azmi; Puteri Dwi Andita
Indonesian Journal of Food Technology Vol 5 No 1 (2026): 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.2026.5.1.18626

Abstract

Background: As modern food develops, traditional food is increasingly being abandoned, so it is necessary to modify traditional food to produce food innovations that are able to compete in the modern food market. There are several alternative modifications of traditional cakes such as pukis cakes that are modified in their raw materials, one of which is pukis cakes with substitution of red bean flour and mocaf flour, namely flour with a low glycemic index with the addition of bananas as a sugar substitute. Purpose: This study aims to analyze the organoleptic test of making pukis with substitution of red bean flour and mocaf flour with the addition of bananas to find out the best formula. Method: This study used a Completely Randomized Design (CRD) with 3 treatment levels. The formulation used was a combination of red bean flour and mocaf flour, namely 100: 0 (F1), 50: 50 (F2), and 75: 25 (F3). Result: The results of the study showed that the substitution of red bean flour and mocaf flour with the addition of bananas to the sensory aspects of pukis did not have a significant effect on aroma, taste, color, texture, and aftertaste. The best formula was P2 with a composition of 50% red bean flour and 50% mocaf flour, which was overall preferred by the panelists.
Exploration of Functional Properties and Applications of Probiotic Lactic Acid Bacteria in Fermented Milk Products: A Literature Review Putri Dian Wulansari; Nurul Fransiska; Nurul Mukminah; Rifda Naufalin
Indonesian Journal of Food Technology Vol 5 No 1 (2026): 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.2026.5.1.19284

Abstract

Background: Probiotic lactic acid bacteria (LAB) in fermented milk products have attracted considerable attention due to their ability to offer diverse health benefits while simultaneously improving product quality. Comprehensive exploration of the functional properties and applications of probiotic LAB is still needed to meet the evolving demands of the dairy industry. Objective: This study aims to analyze and evaluate the functional properties, mechanisms of action, and applications of probiotic lactic acid bacteria in various fermented milk products through a comprehensive literature review approach. Methods: A structured literature review was conducted by collecting articles from Scopus, PubMed, and Google Scholar databases using keywords "probiotic lactic acid bacteria," "functional properties," and "fermented milk products" for publications between 2015–2025. From 120+ identified articles, 35 were selected based on inclusion criteria: (1) investigation of functional properties of probiotic LAB, (2) focus on fermented milk products, (3) clear methodology, and (4) full-text availability. Results: Probiotic LAB demonstrated antioxidant, immunomodulatory, antimicrobial, and hypocholesterolemic activities. Dominant applications were identified in yogurt, kefir, and other fermented milk products with significant improvements in viscosity, gel stability, and reduction of syneresis. Strains of Lactobacillus plantarum, Lactobacillus kefiranofaciens, and Streptococcus thermophilus exhibited the highest potential. Health benefits included enhanced intestinal mucosal immunity, prevention of chronic gastritis, and induction of IgA antibodies. Conclusion: Probiotic LAB show significant potential as biofunctional agents in the fermented milk industry with dual advantages (health and quality enhancement). However, further research is required on bioavailability, long-term storage stability, and viability at industrial production scales. Keyword: lactic acid bacteria, probiotics, functional properties, fermented milk, literature review
Evaluating the Characteristics of Local Nutmeg Powder and Oil in Relation to Industrial Standard of Nutmeg Rifda Naufalin; Condro Wibowo; Rumpoko Wicaksono; Nuke Faradhila; Ardiansyah Ardiansyah; Suliyanto Suliyanto; Alfin Hikmaturokhman; Nurul Latifasari
Indonesian Journal of Food Technology Vol 5 No 1 (2026): 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.2026.5.1.19493

Abstract

Background: Nutmeg (Myristica fragrans Houtt.) is one of Indonesia’s leading spice commodities and is widely cultivated in the eastern regions of the country as well as several areas in southern Java. The quality of nutmeg seeds plays a crucial role in determining the quality of the oil produced; therefore, evaluating the characteristics of local nutmeg in comparison with industrial standards is essential. Purpose: This study aimed to compare the characteristics of local nutmeg seeds and oil with industrial standards based on physical and chemical parameters. Method: Industrial-standard nutmeg seeds of low, medium, and high quality were obtained from Piru, Maluku, while local nutmeg seeds were collected from Majenang and Banjarpatroman. Nutmeg oil was extracted using a mechanical pressing method involving shell removal, seed crushing, heating at 50–55°C, and oil pressing. Analyses were conducted on moisture content, pH, color parameters (L*, a*, and b*), free fatty acid (FFA) content, and acid value. Result: The results showed that local Banyumas nutmeg seeds had a higher moisture content than industrial-standard nutmeg seeds. In addition, local nutmeg oil exhibited higher FFA content and acid value, indicating lower oil quality. The color characteristics of local nutmeg seeds and oil also showed greater variation than those of the standard samples, reflecting differences in postharvest handling and processing practices. Overall, the physical and chemical characteristics of local nutmeg seeds and oil differed from industrial standards. Therefore, improved management practices, ranging from cultivation and postharvest handling to processing, are required to produce nutmeg oil that meets industrial quality standards.

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