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Destiana Adinda Putri
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INDONESIA
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 87 Documents
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Evaluasi Sensori Kaldu Cair dari Limbah Tulang Ayam dengan Penambahan Lemak Ayam Menggunakan Presto Herliana, Fitri; Putri, Destiana Adinda
Jurnal Teknologi dan Mutu Pangan Vol 3 No 2 (2025): JTMP: Jurnal Teknologi dan Mutu Pangan
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/jtmp.v3i2.4757

Abstract

Chicken bone by-product is one of the product waste generated from the chicken processing industry, which is often considered as a worthless waste. However, chicken bones contain various important nutrients such as protein, calcium, and collagen. So that chicken bones can be utilized to become chicken bone broth. The addition of chicken fat to chicken bone broth is expected to affect the color, aroma, taste, and viscosity of chicken bone broth. This study aims to determine the composition of chicken bone broth that is preferred and accepted by many people.The method used in this research is Factorial Randomized Complete Design (CRD) with the first factor is the addition of fat to the broth boiling with 0%, 5%, and 10% fat concentration, the second factor is the length of boiling time, namely 30 minutes and 60 minutes with 3 repetitions, so there are 6 treatments, namely A1B1 = 0% fat:time 30 minutes, A1B2 = 0% fat: time 60 minutes, A2B1 = 5% fat: time 30 minutes, A2B2 = 5% fat: time 60 minutes, A3B1 = 10% fat: time 30 minutes, A3B2 = 10% fat: time 60 minutes. The results shows that the more fat added in the boiling process, the more favorable it is and the longer the boiling process, the more favorable it will be. So the process of adding fat and the length of boiling affect the level of liking in the aspects of aroma, color, taste, and viscosity of chicken bone broth. This research is expected to contribute to the development of sustainable waste treatment technology, as well as increase awareness of the importance of waste utilization in the food industry.
Efek Pre-treatment dalam Larutan Garam sebagai Perlakuan Awal Terhadap Karakteristik Manisan Rebung Fitriarni, Dian; Assroruddin, Assroruddin; Hertalena, Hertalena
Jurnal Teknologi dan Mutu Pangan Vol 3 No 2 (2025): JTMP: Jurnal Teknologi dan Mutu Pangan
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/jtmp.v3i2.4774

Abstract

Bamboo shoots are a popular food source in Southeast Asia including Indonesia. It is a functional food source but has a taste, odor, and HCN content that requires pre-treatment before processing. The process of processing bamboo shoots into sweets can be an alternative effort to increase vegetable consumption intake for public health. Therefore, a handling method is needed such as soaking in salt solution. The purpose of this study was to study the effect of the soaking process on the quality of bamboo shoot sweets. The method used by soaking bamboo shoots in salt solution with different concentrations (5%, 10%, 15%). The results of the water content of bamboo shoot sweets showed a value ranging from 9.86-22.01%, ash content ranging from 0.03%-0.04%, fiber content of bamboo shoot sweets samples ranging from 1.63-4.02% with sample P3 showing the highest value. The color of the bamboo shoot candy obtained points 5.2-6.3, the aroma ranged from 4.8-6.3, and the texture with a range of points between 5.3-6 the highest value in sample P3 while the taste of the bamboo shoot candy obtained points 5.3-6.2 with the highest value in the 15% salt solution soaking treatment. Based on panelists’ notes, the 10% salt solution soaking treatment obtained a very good response in terms of taste and texture when compared to other treatments.
Karakterisasi dan Pemetaan Profil Fisikokimia Dangke Susu Kuda Liar Khas Nusa Tenggara Barat Komalasari, Husnita; Afgani, Chairul Anam; Melandani, Astri
Jurnal Teknologi dan Mutu Pangan Vol 3 No 2 (2025): JTMP: Jurnal Teknologi dan Mutu Pangan
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/jtmp.v3i2.4776

Abstract

Dangke, also known as soft cheese, is a food from Enrekang, South Sulawesi. In the West Nusa Tenggara region, dangke is also widely produced, one of which is made from wild horse milk, which is a local food of NTB. The aim of this research is to determine the characteristics and mapping of the physicochemical profile of dangke of West Nusa Tenggara. The research method used was experimental with a completely randomized design with single factor, namely the type of sample or region of origin of the sample with a Tukey follow-up test at a significance level of 5%. A multivariate Principal Component Analysis (PCA) analysis was carried out to map the physicochemical profile characteristics using the XLSTAT. The research results show that different types of sampling influence physicochemical properties such as protein, pH, and several color values, namely Lightness and Whiteness index. Based on the results of PCA analysis, it is known that dangke from Lombok is characterized by a low pH value with high protein, b*, °hue and chroma values. Meanwhile, dangke from Bima and Dompu have similar dangke physicochemical properties which are characterized by high Lightness, a* and whiteness index values. Meanwhile, Dangke from Sumbawa was not characterized by any parameters because its physicochemical characteristics were low. Overall, this study successfully mapped the differences in the characteristics of dangke based on its regional origins.
Analisis Total Oxidation Value Minyak Goreng Bekas pada Beberapa Produk Olahan Pangan di Pasaran Pratiwi, Nindya Putri Cossy; Meikapasa, Ni Wayan Putu
Jurnal Teknologi dan Mutu Pangan Vol 3 No 2 (2025): JTMP: Jurnal Teknologi dan Mutu Pangan
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/jtmp.v3i2.4782

Abstract

Repeated use of cooking oil at high temperatures encourages this oxidation of oil. This condition often creates a dilemma, on the one hand for traders tend to prioritize economic value over health aspects. This research aims to identify and analyze the TOTOX value in used cooking oil which is used by food sellers in the Merak neighborhood, Banten. Research methods is a laboratory experiment by taking 5 samples of used cooking oil Random from different sellers. The research results show that the lowest peroxide value was found in catfish pecel sellers (0.57 mek O2/kg) and highest among gado-gado sellers (2.84 mek O2/kg), but still below the maximum limit. P-anisidine value with the highest levels among warteg sellers (22.57) and the lowest among sellers of flour fried chicken (0.98). Mark TOTOX with the highest levels at warteg sellers (27.57 mek O2/kg) and the lowest at seller of flour fried chicken (5.30 mek O2/kg). All used cooking oils are tested in This researchstill meets the requirements for peroxide figures. However, there are three sellers (Warteg, Pecel Lele, and Gado-gado) which has a TOTOX value exceeding the permitted limit. Therefore, it is important to carry out routine monitoring of The quality of used cooking oil, especially from sellers who have a high TOTOX value, is useful ensure consumer safety.
Pendugaan Umur Simpan Sale Lilit Menggunakan Metode Accelerated Shelf-Life Testing (ASLT) Model Arrhenius Ruhaeni, Ruhaeni; Zainuri, Zainuri; Utama, Qabul Dinanta
Jurnal Teknologi dan Mutu Pangan Vol 3 No 2 (2025): JTMP: Jurnal Teknologi dan Mutu Pangan
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/jtmp.v3i2.4810

Abstract

Indonesia is one of the countries with great potential, especially in the agricultural sector. One of the most widely used agricultural commodities is types of fruits such as bananas. Sale lilit is one of the processed foods with the main ingredient in the form of ripe bananas that have been dried and then processed and packaged using aluminum foil packaging. This study aims to examine the estimated shelf life of sale lilit. The method of estimating the shelf life used is the Accelerated Shelf-Life Testing (ASLT) method of the Arrhenius model. Sale lilit is stored at three different storage temperatures according to the treatment (30°C, 40°C and 50°C). Parameters observed include moisture content, FFA content, texture (hardness and crispness), color, aroma, taste and texture. These parameters were analyzed during storage at dat 0, 5, 10, 15 and day 20 of storage. The results showed that sale lilit stored at 30°C has the longest shelf life. Based on data on the rate of increase in FFA levels, the estimated shelf life of the sale is 56,119 days. This study implies that storage temperature plays an important role in extending the shelf life of sale lilit, so producers can optimize storage conditions, packaging, and product distribution.
Penetapan Kadar Migrasi Melamin dalam Peralatan Makan yang Beredar di Kota Banjarmasin dengan Metode Kromatografi Cair Kinerja Tinggi: Determination of Migration Levels of Melamine in Dishware Circulating in Banjarmasin City Using High Performance Liquid Chromatography Method Juraidah, Juraidah; Utama, Qabul Dinanta
Jurnal Teknologi dan Mutu Pangan Vol. 1 No. 2 (2023): JTMP: Jurnal Teknologi dan Mutu Pangan
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/jtmp.v1i2.2548

Abstract

Tableware and drinking utensils made of melamine have several advantages over utensils made of glass, ceramic or metal. Melamine is stronger, cheaper, attractive in design, lightweight and not easily broken. Although it has low toxicity, long-term exposure to melamine migratory has negative effects on health, especially on the kidneys because it can form insoluble crystals in combination with cinuric acid which causes the formation of kidney stones, especially in infants and children. This study aims to determine the migration of melamine and melamine levels in melamine cutlery using High Performance Liquid Chromatography (HPLC) method. The results of this study indicate that there has been migration from melamine cutlery. Temperature and type of simulants affect migration and levels of extracted melamine from melamine tableware. Simulans are media used as food substitutes in migration tests. By using a 3% acetic acid simulant and a simulant temperature of 66℃, the extracted melamine content ranges from 2.45 ppm to 8.14 ppm, but still meets the requirements, namely below 30 ppm. People should use melamine cutlery marked with food grade, not use melamine cutlery for foods with high temperatures and foods that are acidic, because this can cause melamine to migrate from the cutlery into the food.
Pengujian Kadar Pengawet Asam Benzoat dan Asam Sorbat Pada Permen Keras Menggunakan Kromatografi Cair Kinerja Tinggi: Determination of Benzoic Acid And Sorbic Acid Preservative Levels In Hard Candies Using High-Performance Liquid Chromatography Samara, Reizza Muhammad Giyats Al Hisyam Dwi; Yuningsih, Nuning; Putri, Nezly Nurlia
Jurnal Teknologi dan Mutu Pangan Vol. 2 No. 1 (2023): JTMP: Jurnal Teknologi dan Mutu Pangan
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/jtmp.v2i1.3106

Abstract

Hard candy is a solid snack made from sugar or other sweeteners,  sometimes with added food ingredients and food additives (BTP). According to BPOM Regulation No. 11 of 2019, the maximum allowable levels of benzoic acid and sorbic acid in hard candy are 500 mg/kg and 1000 mg/kg body weight. Excessive consumption of these acids can pose health risks. Food quality control of the use of BTP can be done by routine testing in the laboratory. One of the instruments that can detect BTP is High-Performance Liquid Chromatography (HPLC).  This study aims to analyze the levels of benzoic acid and sorbic acid in hard candy samples using an HPLC. The results showed that neither benzoic acid nor sorbic acid was detected in the samples. The LOD value of benzoic acid obtained on the HPLC instrument was 4.92 mg/kg, and the LOD of sorbic acid was 3.70 mg/kg) which limits its use to meet BPOM regulation No. 11 of 2019. The testing process for benzoic acid and sorbic acid in hard candy samples is also correct and by the procedure, where the recovery value is in the range of 90-107%, the RPD value is smaller than the 2/3 CV Horwitz value (In benzoic acid, the RPD value is 1.02% and the CV Horwitz value is 6.42 while in sorbic acid the RPD value is 0.75% and the CV Horwitz value is 4.15) with a correlation coefficient that meets the linearity (r) requirement of 0.9999.
Analisis Kemampuan Ekstrak Metanol Daun Bidara Indigenous Pulau Sumbawa Sebagai Pengawet Ikan Nila: Analysis of Indigenous Sumbawa Bidara Leaf Extract as Preservative for Tilapia Fish Nairfana, Ihlana; Murtawan, Heri; Fatimah, Nurul
Jurnal Teknologi dan Mutu Pangan Vol. 2 No. 1 (2023): JTMP: Jurnal Teknologi dan Mutu Pangan
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/jtmp.v2i1.3121

Abstract

Tilapia (Oreochromis niloticus) is one type of freshwater fish that has good prospects for development. Mentioning one of the weaknesses of tilapia is that it is easy to experience a decrease in freshness, microorganism activities that occur in fish or the presence of fat oxidation processes that cause damage and deterioration in quality in fish. Bidara (Ziziphus mauritiana) leaves contains, alkaloids, flavonoids, phenols, tannins and saponins so that they can be used as natural preservatives for fish because of the activity of flavonoids and phenols found in bidara leaves can be used as antimicrobial and natural preservatives. The purpose of this study was to determine the effect of bidara leaf methanol extract on the quality of tilapia freshness and tilapia microbiology. This study used 2 methods, organoleptic results using empirical methods with methanol extract concentrations of bidara leaves 0%, 5%, 10% and 15%, while bacterial tests used the TPC (Total Plate Count) method. Based on the results of the study showed that the methanol extract of bidara leaves was able to maintain the quality of tilapia freshness based on the appearance of the eyes, gills, mucus, meat, aroma and texture and the number of microbes. The best treatment is a 5% extract concentration that is able to maintain the freshness of the fish for up to 9 hours. Total cell during storage of 3 hours, 6 hours and 12 hours are still included in the SNI requirements, which is no more than 5.0 x 105 cell/g.
Pengaruh Suhu Pengeringan terhadap Karakteristik Teh Buah Mahkota Dewa (Phaleria macrocarpa) sebagai Minuman Fungsional: The Effect of Drying Temperature on the Properties Of Gods Crown (Phaleria macrocarpa) Fruit Tea as a Functional Beverage Hartisyah, Nurul; Nazaruddin, Nazaruddin; Utama, Qabul Dinanta
Jurnal Teknologi dan Mutu Pangan Vol. 3 No. 1 (2024): JTMP: Jurnal Teknologi dan Mutu Pangan
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/jtmp.v3i1.4320

Abstract

The God's Crown (Phaleria macrocarpa) fruit contains active compounds such as alkaloids, saponins, flavonoids, polyphenols, and tannins, which are beneficial for health, making it a potential functional beverage. This study aims to evaluate the effect of drying temperature on the physical, chemical, and organoleptic properties of Mahkota Dewa fruit tea. A Completely Randomized Design (CRD) method was used, consisting of five drying temperature treatments: P0 (30 °C), P1 (40 °C), P2 (50 oC), P3 (60 oC), and P4 (70 oC). Data analysis was performed using analysis of variance (ANOVA) at a 5% significance level, followed by the Honest Significant Difference (HSD) test. The results showed that drying temperature significantly affected antioxidant activity, moisture content, ash content, pH, hue value, aroma (score), taste (hedonic and score), and color (score). However, there were no significant differences in the hedonic tests for aroma and color. The best treatment was found at 60 oC (P3) with a moisture content of 7.81%, ash content of 4.22%, pH of 5.606, and a hue value of 82.92, resulting in a yellowish-red color. Organoleptic properties indicated a tea with a distinctive aroma and a bitter taste. The highest antioxidant activity was recorded at 30 oC (P0) with 81.70%. This research contributes to identifying the optimal drying temperature that can improve the physical, chemical, and organoleptic quality of Dewa Crown fruit tea. 
Analisis Penerimaan Konsumen Terhadap Jambu Jelly Drink dengan Penambahan Bayam: Analysis of The Acceptance of Jambu Jelly Drink with The Addition Of Spinach Assegaf, Safira; Purnaningsih, Sri; Alasimi, Nadina
Jurnal Teknologi dan Mutu Pangan Vol. 3 No. 2 (2025): JTMP: Jurnal Teknologi dan Mutu Pangan
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/jtmp.v3i2.4721

Abstract

Indonesia as a tropical country has abundant availability of jambu raw materials, thus enabling the development of this product sustainably while supporting the empowerment of local farmers. By being packaged as a healthy and innovative product, jambu jelly drink can contribute to meeting the needs of the domestic and global markets with the addition of spinach, but consumer acceptance of this new product still needs to be analyzed. This study aims to analyze consumer acceptance of jambu jelly drink with added spinach. The method used in this study is the Hedonic Test which includes sensory aspects, including taste, aroma, color, and texture. A total of 30 respondents participated in the sensory evaluation using a structured questionnaire. The results showed that the average scores for taste (4.2) and texture (4.1) were very positive, indicating strong consumer preference. However, the average score for color (3.8) showed less desirable results. Inferential statistical analysis using the t-test showed significant differences between the acceptability of taste and color (p < 0.01) and aroma and color (p < 0.05), indicating that consumers prioritized taste over visual appeal. These findings highlight the potential of guava jelly beverage as a nutritious drink, while indicating the need to improve its visual attributes to increase market acceptance. This study contributes to the development of functional beverages by integrating natural ingredients, which promote health benefits and sensory enjoyment.

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