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Jurnal Teknologi dan Mutu Pangan
Published by Universitas Bumigora
ISSN : -     EISSN : 29627826     DOI : https://doi.org/10.30812/jtmp
Core Subject : Agriculture,
Agriculture, Biological Sciences & Forestry
JTMP-Jurnal Teknologi dan Mutu Pangan merupakan wadah bagi akademisi, peneliti dan praktisi untuk mempublikasikan hasil karya orisinil yang belum pernah diterbitkan sebelumnya. Adapun fokus dan ruang lingkup topik yang diterbitkan pada jurnal ini meliputi: Ilmu pangan; Teknologi pangan; Mikrobiologi pangan; Nutrisi pangan; Pengolahan pangan; Pengawetan pangan; Pengemasan pangan; Kimia pangan; Analisis pangan; Keamanan pangan; Bahan tambangan pangan; Teknologi pascapanen; Pengendalian mutu; Pangan fungsional; Evaluasi sensori. Manajemen Rantai Pasok Manajemen Mutu Pangan
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Makanan
Articles 106 Documents
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Aktivitas Antioksidan dan Organoleptik Brownies Crispy dengan Penambahan Bubuk Cascara Arabika Kintamani (Coffea arabika L.) Jason Patrick Kenardi; Sayi Hatiningsih; I Putu Agus Artawan; Ida Ayu Agung Prapita Hermayuli; Ni Made Mutia Pradnyawangi; Alizza Zahira Prameswari
Jurnal Teknologi dan Mutu Pangan Vol. 5 No. 1 (2026): JTMP: Jurnal Teknologi dan Mutu Pangan : In Press
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/jtmp.v5i1.6025

Abstract

Cascara has the potential to provide bioactive compounds, making it suitable as an ingredient in crispy brownies. This study aims to evaluate the effect of cascara powder concentration on the chemical and sensory properties of crispy brownies. This study employed a completely randomized design with varying concentrations of cascara powder (0%, 2.5%, 5%, 7.5%, 10%) and three replicates. The data were analyzed using ANOVA, followed by a DMRT post hoc test at a 95% confidence level. The results showed that the addition of cascara powder significantly increased antioxidant activity (61.24–78.91%) and total phenolic content (29.67–97.44 mg GAE/g). The addition of cascara powder also had a significant effect on hedonic aspects, including assessments of color, aroma, taste, and overall acceptability, as well as texture and taste scoring tests. It can be concluded that the optimal formulation is the addition of 10% cascara powder, which yields antioxidant activity of 78.91% and total phenolic content of 97.44 mg GAE/g, with product characteristics including a dark brown color, a slightly coarse texture, and a slightly bitter taste. This study can contribute to the utilization of coffee waste in the development of functional foods. 
Pengaruh Formulasi Tepung Ubi Jalar Ungu dan Mocaf Terhadap Karakteristik Fisikokimia Gluten-Free Cookies Zulkarnaen Zulkarnaen; Ni Wayan Putu Meikapasa; Husnita Komalasari
Jurnal Teknologi dan Mutu Pangan Vol. 5 No. 1 (2026): JTMP: Jurnal Teknologi dan Mutu Pangan : In Press
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/jtmp.v5i1.6072

Abstract

Gluten-free cookies are a type of biscuit developed as a dietary alternative for individuals with gluten intolerance, while also supporting food diversification through the use of local raw materials rich in carbohydrates and functional components. This study aims to analyze the effect of formulations containing purple sweet potato flour and mocaf on the physicochemical properties of gluten-free cookies. This study employed an experimental method using a one-factor completely randomized design with three treatmentswith different proportion of mocaf:purple sweet potato flour, P1 (30%: 70%), P2 (50%: 50%), and P3 (70%: 30%). The parameters analyzed included moisture content, crude fiber content, hardness, color (L*, a*, and b*), and spread ratio. The data were statistically analyzed using ANOVA and followed by a post-hoc test for significant differences at a 5% significance level (P < 0.05). The results showed that variations in formulation had a significant effect on moisture content (3.42%–5.77%), crude fiber content (2.34%–3.55%), hardness (4.58–38.47 g), L* value (36.32–52.69), b* value (3.00–5.53), and spread ratio (3.00–5.53). Thus, the conclusion of this study is that differences in the formulations of purple sweet potato flour and mocaf were shown to affect the physicochemical characteristics of gluten-free cookies. It is hoped that this study can serve as a basis for the development of gluten-free cookies based on Local Food Resources.  
Karakteristik Mutu Mie Berbahan Ikan Kembung, Kacang Hijau, dan Daun Kelor untuk Ibu Hamil Kurang Energi Kronis Nelly Zahra Sarifa; Resty Mauliya Rizky; Fitriana Mustikaningrum Mustikaningrum; Muwakhidah Muwakhidah
Jurnal Teknologi dan Mutu Pangan Vol. 5 No. 1 (2026): JTMP: Jurnal Teknologi dan Mutu Pangan : In Press
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/jtmp.v5i1.6397

Abstract

Pregnant women with chronic energy deficiency (CED) require adequate nutritional intake to support fetal health and growth. Therefore, innovation is needed in the development of supplementary food (PMT) as an alternative to biscuits to increase product variety. This study aims to develop noodles made from local ingredients as PMT for pregnant women with CED as a functional food by identifying the resulting quality characteristics. The research method employed a Completely Randomized Design (CRD) with two formulations composed of mackerel, moringa leaf flour, and mung bean flour: F1 (50:1:50) and F2 (60:1:40), each replicated twice. The parameters tested included moisture content, rehydration capacity, color, and organoleptic properties, which were subsequently analyzed statistically using the independent t-test. The results showed that F1 received the highest overall acceptability score of 5.40±0.985. Additionally, the color test (L*) revealed a significant difference, with F1 exhibiting a higher brightness level than F2. Thus, this study concludes that the PMT noodle formulation based on mackerel, mung beans, and moringa leaves for pregnant women with KEK has sensory characteristics that are acceptable to the panelists. The results of this study have the potential to serve as a high-nutrient PMT alternative based on local foods for pregnant women with KEK. 
The Effect of Fermentation on The Physicochemical Properties and Antioxidant Activity of Arrowroot (Maranta Arundinacea L.) Flour Alifa Rahma Faradiani; Nabila Faradina Iskandar; Muhammad Iqbal Fanani Gunawan; Winangsit Sekar Mawarti; Geralddio El Nissi
Jurnal Teknologi dan Mutu Pangan Vol. 5 No. 1 (2026): JTMP: Jurnal Teknologi dan Mutu Pangan : In Press
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/jtmp.v5i1.6455

Abstract

Arrowroot (Maranta arundinacea L.) is a gluten-free local starch source with high nutritional and bioactive compound potential, which is often found processed into flour. Modification through fermentation, either spontaneous or starter-assisted, may enhance its physicochemical properties and antioxidant activity. This study aimed to observe the effect of the fermentation process on arrowroot flour. The process included peeling, soaking, fermentation, drying, and milling, followed by proximate, color, acidity, phenolic content, and antioxidant assays (DPPH, IC50). The experiments employed a Completely Randomized Design (CRD) with two replicates. Results showed that both spontaneous and starter-assisted fermentation decreased the moisture and ash content significantly, but did not significantly affect the fat and protein content of the modified arrowroot flour. However, both fermentation processes decreased the total phenol content of modified arrowroot flours and ultimately reduced their antioxidant capacities, leading to the high IC50 concentration of modified arrowroot flour. Regardless of that, fermentation significantly improved the appearance of arrowroot flour, with starter fermentation resulting in a lighter colored flour (L* = 96.87 ± 0.45) and a slight red and yellow hue (a* = 1.63 ± 0.02; b* = 9.97 ± 0.43). This study concluded that fermentation, both spontaneous and starter-assisted, improved the color of arrowroot flour but did not enhance its chemical properties and antioxidant capacity. These results could be utilized to determine a more effective method to increase the functional properties of arrowroot flour.
Kinetika Pembentukan Hidroksimetilfurfural (HMF) pada Madu MultifloralMurni dan Teradulterasi Selama Pemanasan Ajeng Dyah Kurniawati; Evia Zunita Dwi Pratiwi; Fitranaya Arlian Cintaya Dewi; Giovanni Raharja
Jurnal Teknologi dan Mutu Pangan Vol. 5 No. 1 (2026): JTMP: Jurnal Teknologi dan Mutu Pangan : In Press
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/jtmp.v5i1.6473

Abstract

Heating can reduce honey quality by increasing hydroxymethylfurfural (HMF), while adulteration with liquid palm sugar has the potential to alter the chemical characteristics of honey and accelerate HMF formation. This study aims to compare the kinetics of HMF formation in pure multifloral honey and multifloral honey adulterated with liquid palm sugar during heating, as well as to determine the reaction rate constant and activation energy for HMF formation. The research was conducted experimentally by heating pure and adulterated multifloral honey at temperatures of 50, 60, 70, 80, and 90oC for 0–30 minutes with two replicates. HMF formation was analyzed using zero-order and first-order kinetic models, while the effect of temperature was analyzed using the Arrhenius model. The results showed that adulterated honey had higher initial HMF levels and greater increases in HMF (110.58–409.52%) compared to pure honey (25.88–199.31%). The activation energy for HMF formation was 40.34 kJ/mol in pure honey and 16.20 kJ/mol in adulterated honey. The conclusion of this study is that adulteration with liquid palm sugar can accelerate HMF formation during heating, so kinetic parameters have the potential to be used to optimize the honey processing process to improve the quality of the honey produced.
Penentuan Komponen Flavor Kopi Luwak Robusta Artifisial Melalui Analisis Sensoris dan Gas Chromatography-Mass Spectometry (GCMS) Ikhwan Samsul Hadi Sidiq; Mukhammad Fauzi
Jurnal Teknologi dan Mutu Pangan Vol. 5 No. 1 (2026): JTMP: Jurnal Teknologi dan Mutu Pangan : In Press
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/jtmp.v5i1.6474

Abstract

The high demand for civet coffee has led to the over exploitation of civets. The in vitro fermentation process aims to artificially mimic the enzymatic processes of the civet’s digestive system. This study aims to produce artificial Robusta civet coffee with sensory characteristics and flavor components similar to those of civet coffee. The method used was a factorial Complete Randomized Design with treatments consisting of civet feces yeast (B1) and a combination of α-amylase enzyme and civet feces yeast (B2). Fermentation times were set at intervals of 8 hours (A1), 16 hours (A2), 24 hours (A3), and 32 hours (A4). The results showed that the best treatment for the overall cupping test score was the combination of α-amylase and dried yeast at an 8-hour fermentation time (A1B2), which scored 8.13 (excellent). Additionally, the analysis using Gas Chromatography-Mass Spectrometry (GC-MS) analysis revealed major flavor components such as furan (28.28%), pyridine (8.98%), pyrazine (9.98%), benzene (9.02%), organic acids (3.48%), and alcohols (3.84%). Therefore, the conclusion of this study is that the addition of α-amylase and yeast during an 8-hour fermentation process has the potential to serve as an alternative to artificial Robusta civet coffee that mimics natural civet coffee without involving civet animals. It is hoped that this research can serve as a foundation for coffee development in the community.

Page 11 of 11 | Total Record : 106

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