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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 87 Documents
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Sugarcane Molasses: Composition, Challenges, and Utilization as an Economically Valuable Raw Material: A Literature Review of Sugarcane Molasses: Composition, Challenges, and Utilization as an Economically Valuable Raw Material Dewi, Putri Satika; Rasmiyana, Rasmiyana
Jurnal Teknologi dan Mutu Pangan Vol. 4 No. 1 (2025): JTMP: Jurnal Teknologi dan Mutu Pangan
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/jtmp.v4i1.4764

Abstract

Sugarcane molasses is a by-product of the sugar production process. Its main components include sugars (such as sucrose, fructose, and glucose), amino acids, and minerals, which offer significant potential for use, particularly in the food sector. This review of the literature was compiled using a descriptive-analytical approach. The findings indicate that the lack of classification based on production stages, as well as negative perceptions toward this by-product, hinder its development and utilization. Recent studies have shown that molasses contains active compounds, including sucrose (48.8 %), fructose (8.45 %), and glucose (7.80 %), along with amino acids and polyphenols, such as diosmin, that provide functional benefits in food and health applications. Moreover, a limited domestic supply poses an additional challenge to the optimal use of molasses. Therefore, innovation in processing and product development is essential, along with increased public awareness of its functional potential. Strengthening the classification system for the types of molasses and enhancing its added value through fermentation or functional food applications could expand industrial opportunities. These efforts are expected to improve the competitiveness of Indonesia's national agro-industry and foster sustainable economic growth.
Studi Karakteristik Edible Film Dari Pektin Buah Pandan Laut (Pandanus ordorifer): Study of Edible Film Physicochemical Characteristics of Pandan Laut Fruit (Pandanus ordorifer) Pectin Lubis, Novriyanti; Nuraeni, Ai Resna Fitri; Mahmudah, Rahma; Abdillah, Muhammad Nur; Prasetiawati, Riska
Jurnal Teknologi dan Mutu Pangan Vol. 4 No. 1 (2025): JTMP: Jurnal Teknologi dan Mutu Pangan
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/jtmp.v4i1.4805

Abstract

Edible film is a thin layer used to protect food ingredients (as a coating) that comes from food-grade components and can be consumed directly. Pandanus sea fruit has the potential to be a source of pectin. This study aims to determine the characteristics of edible film from Pandanus sea fruit pectin (Pandanus ordorifer). The method used was laboratory experimental research with a simple one-factor experimental design. The pectin extraction formula consists of Pandanus sea simplicia, distilled water, and H2SO4, with variations in pH conditions at 2, 3, and 4. The results showed that pectin with pH 4 met the requirements according to the Japanese Industrial standard consisting of a yield of 2.60%, water content of 8.1%, ash content of 9.2%, methoxyl content of 6.2%, equivalent weight of 631 mg, galacturonic acid content of 253% and degree of esterification of 13.9%. The edible film making formula is Pandanus sea pectin, distilled water, with variations of sorbitol added at 5%, 10%, and 15%. The results showed that a concentration of 5% sorbitol produced the best edible film, meeting the requirements of a water content of 6.5%, a thickness of 0.13 mm, and a solubility of 59%. The organoleptic test of the edible film with a 5% sorbitol concentration was the most preferred by the panelists.This research is expected to be an innovation in the use of Pandan Laut fruit as an alternative food packaging.
Kajian Mutu Fisik, Kimia dan Mikrobiologi Gula Aren BumbungMenggunakan Metode Studi Deskriptif Komparatif: Study of Physical, Chemical and Microbiological Qualities of Bumbung Palm Sugar Using A Descriptive Comparative Method Rastika, Ketut Deta; Handayani, Baiq Rien; Amaro, Moegiratul; Jannah, Mirriyadhil
Jurnal Teknologi dan Mutu Pangan Vol. 4 No. 1 (2025): JTMP: Jurnal Teknologi dan Mutu Pangan
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/jtmp.v4i1.5090

Abstract

Bumbung palm sugar is gaining popularity as a natural sweetener; however, its quality remains inconsistent and often falls short of national standards. This inconsistency is likely due to varying processing practices across production sites. However, comparative studies among different villages are still limited. This study aimed to evaluate the physical, chemical, and microbiological quality of bumbung palm sugar produced in five hamlets of Kekait Village. A descriptive-comparative approach was used with direct sampling from producers, followed by laboratory analysis. Data were analyzed using analysis of variance (ANOVA) at a 5% significance level and followed by an Honestly Significant Difference (HSD) test. Results showed that production location significantly affected texture, moisture content, and sucrose level (p < 0.05), but not color or pH. Kekait Puncang had the highest yeast count (2.65 × 107 CFU/g), while mold (<1.0 × 102 CFU/g) and total microbial counts (<1.0 × 104 CFU/g) showed no significant differences. Palm sugar from Batu Butir best met the Indonesian National Standard (SNI) for color (reddish), moisture (9.3%), and sucrose (79.05%), followed by products from Kekait II and Thaebah. In conclusion, Batu Butir produced the highest-quality product. This study provides a basis for quality improvement and local agroindustry development of palm sugar.
ANALISA FISIK FORTIFIKASI BUBUR INSTAN LABU KUNING DAN IKAN LELE SANGKURIANG (Clarias gariepinus) SEBAGAI MAKANAN PENDAMPING AIR SUSU IBU: Effect of Rasio Rehydration on the Substitution of Pumpkin Flour and Catfish Flour on the Physical Characteristics of InstantBaby Porridge Qodriyah, Nur Latifatul; Nur Latifatul Qodriyah; Mirriyadhil Jannah; Lita Meilina
Jurnal Teknologi dan Mutu Pangan Vol. 4 No. 1 (2025): JTMP: Jurnal Teknologi dan Mutu Pangan
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/jtmp.v4i1.5092

Abstract

Complementary feeding (MP-ASI) plays an important role in providing the nutritional intake of infants past the age of 6 months in the form of instant baby porridge. Some instant porridge on the market still use rice and fruit as the main ingredients but the utilization of pumpkin and catfish as the main ingredients is still limited. This study aims to increase the nutritional content of the product using pumpkin and catfish. The rehydration ratio is thought to affect the physical characteristics of the porridge and may affect its nutritional value. The method used in this study was the Complete Randomized Design (CRD) experimental method. This study used 4 different rehydration ratio comparisons between porridge and water. The best rehydration ratio will be further tested on porridge particle size parameters. The results showed that the best rehydration ratio was in treatment R2 with a porridge-to-water ratio of 1:1.5. The physical analysis of instant pumpkin and catfish porridge included a density of 0.65 g/mL, solubility of 6.5%, and water absorption capacity of 5.2 g/g, which met the standards for commercial instant porridge for complementary feeding. Proper rehydration treatment in the fortification of yellow squash flour and catfish flour as the main ingredients for instant porridge production can maximize the nutritional content of the instant porridge that will be consumed.
Evaluasi Antioksidan Minuman Kopi yang Dikombinasikan dengan Ekstrak Gambir dan Madu: Antioxidant Evaluation of Coffee Beverages Combined with Gambier Extract and Honey Jannah, Syerina Raihatul; Verawati, Endang; Manurung, Nancy Eka Putri; Ichsan, Onne Akbar Nur
Jurnal Teknologi dan Mutu Pangan Vol. 4 No. 1 (2025): JTMP: Jurnal Teknologi dan Mutu Pangan
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/jtmp.v4i1.5094

Abstract

Free radicals are molecules with unpaired electrons that can trigger various serious diseases. Therefore, antioxidant intake through food and beverages is essential to prevent free radical-induced damage. This study aimed to analyze the effect of coffee, gambir extract, and honey on antioxidant levels to support health improvement. A completely randomized design (CRD) with a single factor, nonfactorial method was used, focusing on different ratios of coffee powder combined with gambir extract and honey. Five treatment formulations were tested: 100% coffee (control) and combinations with 2.5%, 5%, 7.5%, and 10% of gambir extract and honey. Each treatment was replicated three times. The observed parameters included pH, solubility, total phenol content, and antioxidant activity (IC50 value). The results showed that the combination significantly affected all the observed parameters. The values obtained ranged from pH 6.21 to 6.33, solubility from 27.40% to 31.72%, total phenol from 8.40 mg / ml to 78.53 mg / ml and IC50 from 117.89 ppm to 563.06 ppm. Therefore, the conclusion of this study is that the addition of gambir extract and honey can enhance antioxidant activity and increase the inhibition of free radicals in coffee beverages. This research is expected to contribute to the development of functional drinks.
Optimasi Pembuatan Formulasi Teh Herbal Berbasis Teh Hitam (Camelia sinensis L.), Kulit Jeruk Nipis (Citrus aurantiifolia) dan Serai (Cymbopogon citratus) terhadap Komponen Antioksidan: Optimization of Herbal Tea Based on Black Tea, Lime Peel, and Lemongrass on Antioxidant Components Adhamatika, Adhima; Rosyadi, A. Sirojul Anam Izza; Sari, Elok Kurnia Novita; Choirun, Annisa'u; Triardianto, Dimas
Jurnal Teknologi dan Mutu Pangan Vol. 4 No. 1 (2025): JTMP: Jurnal Teknologi dan Mutu Pangan
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/jtmp.v4i1.5137

Abstract

Tea is the most popular beverage product in the world. This high tea consumption trend has encouraged the development of herbal teas by adding other herbal ingredients to enhance the functional components and sensory properties of the resulting tea. Herbal tea is a beverage made from ingredients other than tea leaves, such as flowers, seeds, or roots from various other plants. One such addition is by adding black tea with lime peel and lemongrass. This study aims to determine the optimal formulation of the composition of black tea, lime peel, and lemongrass for antioxidant components. This study used a mixture design experiment design utilizing Design Expert 10 software optimal (custom) design methods. The parameters tested were total phenols, total flavonoids, and antioxidant activity. The results showed that the optimal formulation for producing herbal tea consisted of 75.575% black tea, 16.1% kaffir lime peel, and 8.325% lemongrass, which yielded the most optimal responses: total phenol content of 72.72±0.27 mg GAE/g, total flavonoid content of 40.27±1.44 mg QE/g, and DPPH antioxidant activity of 270.25±1.44 mg TE/g. Therefore, this research is expected to provide an alternative approach for functional herbal tea development.
Karakteristik Kimia Snack bar Anggur Laut dan Edamame dengan Variasi Penambahan Tepung Tempe dan Mocaf: Chemical Characteristics of Snack bar from Sea Grapes and Edamame with Variations of Tempeh and Mocaf Flou TALITHA, ZADA AGNA; Wahyuningtyas, Amalia; Putri, Anita Nurani
Jurnal Teknologi dan Mutu Pangan Vol. 4 No. 1 (2025): JTMP: Jurnal Teknologi dan Mutu Pangan
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/jtmp.v4i1.5171

Abstract

Snack bars are nutritious light snacks with the potential to function as supplemental food in preventing stunting, a persistent chronic nutritional issue in Indonesia. This study utilizes local ingredients, namely sea grapes (Caulerpa sp.), which are rich in minerals, and edamame (Glycine max), which is high in plant-based protein, as toppings. Additionally, tempeh flour and mocaf are used as binding agents and additional nutritional sources, with mocaf selected for its gluten-free properties. This research aims to analyze the effect of varying mocaf and tempeh flour proportions on the chemical characteristics (moisture content, ash, fat, protein, carbohydrates, andtotal energy) of sea grape and edamame snack bars. A Completely Randomized Design (CRD) with a single treatment factor the ratio variations of mocaf and tempeh flour (100:0, 60:40, 50:50, 40:60, 0:100) was employed, with two replications and duplicate analysis. The data were analyzed using ANOVA at a significance level of α < 5%, and if significant differences were found, they were further examined using Duncan’s Multiple Range Test (DMRT). The results indicated that the variation in tempeh flour and mocaf additions significantly affected the chemical properties of the snack bars, including moisture, ash, fat, protein, carbohydrates, and total energy.”The conclusion of this study is that the combination of these local ingredients can be used to produce nutritious snack bars with potential as a healthy food alternative for stunting prevention. This research is expected to contribute to the development of innovative snack foods aimed at preventing stunting.
Pengaruh Perbedaan Metode Produksi Terhadap Karakteristik Fisikokimia dan Organoleptik Gula Semut Aren: Effect of Different Production Methods on Physicochemical and Organoleptic Characteristics of Palm Granulated Sugar Meikapasa, Ni Wayan Putu; Ulpiana, Mia; Putri, Nadila
Jurnal Teknologi dan Mutu Pangan Vol. 4 No. 1 (2025): JTMP: Jurnal Teknologi dan Mutu Pangan
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/jtmp.v4i1.5277

Abstract

Granulated palm sugar is a natural sweetener product that is gaining popularity due to its low glycemic index and its beneficial health effects. There are two primary methods of producing palm sugar: direct production from fresh sap and reprocessing of molded palm sugar. This study aims to investigate the impact of various production methods on the physicochemical and organoleptic properties of granulated palm sugar. The research employed a Completely Randomized Design (CRD) with one factor, namely the cooking method, consisting of direct production from fresh sap (PL) and production through reprocessing molded sugar (PC). The observed parametersincluded moisture content, ash content, yield, reducing sugar content, and organoleptic tests covering color, aroma, taste, and texture. The analysis results showed significant differences in all tested physicochemical parameters. The PC granulated palm sugar had a lower moisture content, yield, reducing sugar content compared to PL and higher ash content. In the organoleptic tests, PC palm sugar scored significantly higher in terms of color, aroma, taste, and texture. This study concludes that the production method using molded sugar is more recommended, as it produces palm sugar with a more stable quality, meets the standard, and is more preferred by consumers. This research is expected to serve as a basis for determining the appropriate method for producing high-quality granulated palm sugar.
PENGAPLIKASIAN EDIBLE FILM BERBASIS PATI SINGKONG YANG DIPERKAYA TEPUNG DAUN KELOR PADA PENYIMPANAN BUAH JERUK Ghaffar, Mufti; Nurhamzah, Lutfi Yulmiftiyanto; Pebrianti, Suci Apsari; Listyawardhani, Yana
Jurnal Teknologi dan Mutu Pangan Vol. 4 No. 1 (2025): JTMP: Jurnal Teknologi dan Mutu Pangan
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/jtmp.v4i1.5107

Abstract

Various approaches have been developed to address the issue of fruit deterioration during storage, including packaging technology. Among these, the use of edible coatings has gained increasing attention. The method of this study was a laboratory experimental research with a completely randomized design with two replications. This study aimed to evaluate the effectiveness of a cassava starch-based edible coating enriched with moringa leaf flour in preserving the quality and extending the shelf life of citrus fruits during storage at room temperature. The experiment was carried out in three stages: (1) preparation of edible coatings with varying concentrations of moringa leaf flour (0%, 1%, 2%, and 3%), (2) application of the coatings to citrus fruits, and (3) observation of fruit quality over a 21-day storage period. The parameters assessed included weight loss, moisture content, firmness, and sensory attributes such as color, aroma, texture, and flavor. A Completely Randomized Design (CRD) was employed with two replications. The results indicated that the edible coating treatments effectively reduced the rate of physical quality degradation in citrus fruits. In particular, the treatment with 3% moringa leaf flour (F3) resulted in the lowest weight loss and the highest firmness by day 14. Additionally, the peel color of fruits in the F3 treatment remained more stable compared to the control. This study concludes that, although no significant differences were observed in moisture content among the treatments, the application of the edible coating was effective in better preserving the sensory quality of the fruits.
Sifat Fisik Permen Jeli Berbasis Gelatin Tulang Ikan Nila Merah (Oreochromis Niloticus) Dengan Penambahan Sari Kacang Merah (Phaseoulus Vulgaris L.) Putri, Imawati Eka; Iswahyudi, I; Nuraida, Nisa
Jurnal Teknologi dan Mutu Pangan Vol. 1 No. 1 (2022): JTMP - Jurnal Teknologi dan Mutu Pangan
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/jtmp.v1i1.2177

Abstract

Penggunaan gelatin dalam keperluan industri umumnya berbasis dari produk sapi dan babi serta turunannya sehingga dapat menimbulkan masalah bila diaplikasikan pada produk dengan mayoritas muslim seperti Indonesia. Pemanfaatan limbah tulang ikan nila merah sebagai bahan baku produksi gelatin mampu dijadikan alternatif produksi gelatin halal. Kandungan permen jeli yang minim zat gizi mampu di tingkatkan dengan penambahan bahan pangan lokal yang memiliki nilai zat gizi tinggi seperti kacang merah. Penelitian ini bertujuan untuk menganalisis pengaruh konsentrasi gelatin tulang ikan nila merah dan sari kacang merah terhadap karakteristik fisik permen jeli. Pembuatan permen jeli dilakukan dengan melarutkan gelatin tulang ikan nila merah sebanyak 10 gram dan 13 gram kedalam air sebanyak 0, 75, 125, dan 250 mL dan diberi penambahan sari kacang merah 0, 125, 175, dan 250 mL. Hasil penelitian menunjukkan bahwa ada pengaruh signifikan pada tekstur cohesiveness, gumminess, dan chewiness, serta total perbedaan warna permen jeli, namun tidak signifikan pada nilai hardness.

Page 6 of 9 | Total Record : 87

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