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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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Identifikasi secara Kualitatif dan Kuantitatif Kandungan Siklamat serta Sakarin pada Minuman “Bubble Tea (Boba)” Komersil: Qualitative and quantitative identification of Cyclamate and Saccharin content in Commercial "Bubble Tea (Boba)" Drinks Nisa, Uswah Choiriyatun; Wahyuningtyas, Amalia; Fithriyani, Dina; Talitha, Zada Agna
Jurnal Teknologi dan Mutu Pangan Vol. 2 No. 2 (2024): JTMP: Jurnal Teknologi dan Mutu Pangan
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/jtmp.v2i2.3599

Abstract

Boba drink (bubble tea) is one of the most popular drinks among young people today. This drink has a good taste, but can cause health problems if consumed excessively. The use of synthetic sweeteners in beverage additives is also often used by the food and beverage industry, including cyclamate and saccharin. Thus, it is necessary to identify the sweetener content used in boba drinks. This study aims to identify and measure the levels of artificial sweeteners (Saccharin and Cyclamate) in boba drinks in Bandar Lampung. The research method used is descriptive method using purposive sampling technique. The samples tested were drinks and boba sold at shopping places and cafes in the city of Bandar Lampung. The results showed that there was cyclamate content in the boba drink samples tested based on qualitative tests characterized by the formation of white precipitate, there were five positive samples of cyclamate that exceeded the SNI 01-6993-2004 limit with levels varying from 1510.35 to 2520.89. The highest cyclamate level is owned by the Boba D beverage sample. The saccharin qualitative test showed negative results, indicated by no green color change. This study makes an important contribution in raising consumer awareness of additives in beverages.
Pengaruh Penambahan Daun Gamal, Kelor, Dan Karbit Dalam Proses Pemeraman Pisang Kepok: The Effect Of Gamal, Moringa, And Carbide In The Process Of Souring Kepok Bananas Tanggasari, Devi; Wardani, Lusi Lukita
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.v1i2.2578

Abstract

The fruit ripening process is followed by a high respiration rate and an increase in ethylene production. Carbide is used to help the ripening process but it is a chemical compound and not good for health. This study aims to study the ripening characteristics of bananas using natural ingredients that trigger ethylene in various variations in ripening time. The method used is an experimental method with a Randomized Block Design (RAK) model in the treatment using gamal leaves, moringa leaves and carbide as well as variations in curing time of 1,2 and 3 days. The results showed that there was a significant change in bananas during ripening for 1, 2 and 3 days as indicated by the parameters measured in each treatment. The ANOVA results showed a significant effect on the type of trigger and the duration of curing for each treatment. The curing temperature for 1, 2 and 3 days averaged 28.33–29.66°C in each treatment. There was an increase in each curing agent. Measurement of the treatment of gamal leaves with L values 28.96, 45.16 and 69.53, respectively. showed curing 1, 2 and 3 days on average 94-97%. The final color is indicated by the calculation of °Hue of 80.46 yellow gradient and the level of sweetness of all types of kepok banana ripening ingredients which is the best and safe for consumption using ripening Gamal leaves which from the first day to the last day has increased.
Ulasan Ilmiah: Karakteristik Mutu Nutrisi, Organoleptik dan Mikrobiologis Kefir Susu Kambing Karni, Ine
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.v2i1.3060

Abstract

Kefir merupakan produk olahan minuman yang diperoleh melalui proses fermentasi susu pasteurisasi menggunakan starter berupa biji kefir. Kefir dapat dibuat menggunakan susu kambing. Pengolahan susu kambing sebagai kefir merupakan metode yang digunakan untuk meningkatkan kandungan lemak, protein dan karbohidrat susu kambing. Terdapar beberapa faktor yang dapat mempengaruhi kualitas dari kefir susu kambing. Penelitian ini bertujuan untuk mengetahui potensi dari kefir susu kambing berdasarkan parameter nutrisi, organoleptik dan mikrobiologi. Metode yang digunakan dalam penelitian ini adalah studi literatur yang berasal dari berbagai sumber data. Adapun pemilihan jurnal yang disitasi telah melalui proses skrining berdasarkan kriteria inklusi, khusus dan eksklusi. Berdasarkan bebrapa literatur pembuatan kefir susu kambing memerlukan proses fermentasi selama 12 sampai 36 jam dan menggunakan kosntrasi bibit kefir yang berkisar antara 2,5 – 5% menghasilkan produk kefir dengan karakteristik organoleptik yang baik dengan warna putih, aroma khas kefir, rasa asam, dengan tekstur lembut. Kefir susu kambing umumnya memiliki kandungan protein 2,96 – 3,66 %, lemak 2,02 – 5,35%, karbohidrat 2,45 – 5,6%, abu 0,42 – 0,80, etanol 0,72% dengan pH asam. kefir susu kambing memiliki konsentrasi laktosa lebih rendah 0,2-0,5% dari kandungan laktosa susu sapi. Serta mengangdung berbagai jenis mikroorganisme antara lain BAL dan ragi yang ada dalam bibit kefir sangat bervariasi dengan jumlah sekitar 6.4 x 104 hingga 8.5 x 108 dan 1.5 x 105 hingga 3.7 x 108 cfu/ml. Jumlah mikroba pada kefir tersebut telah memenuhi standart sebagai pangan fungsional.
Deteksi Kandungan DNA Babi dalam Produk Olahan Daging dengan Metode Real Time-Polymerase Chain Reaction: Detection the DNA Content of Pig in Processed Meat Products using the Real Time-Polymerase Chain Reaction Method Aditia, Kay Almira; Fauziyyah, Athiefah
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.v2i1.3068

Abstract

Changes in the community's paradigm regarding food security, lifestyle, and consumption patterns healthy, and meeting the needs of animal protein makes the government realize it provision of processed meat products that are safe, healthy, whole and halal. Related problemsfood safety and halal in processed meat products, namely the addition of orsubstitution of pork and other ingredients containing pork components. This matter creates a sense of insecurity and public concern regarding religious beliefs, culture, and health problems. The research aims to determine the content of DNA pork in processed meat products, namely shredded, meatballs, beef burgers, and sausages with detecting the content of pig DNA and its derivative components, as well as knowing the performance of the kit reagent (mastermix) using the RT-PCR method or specific DNA amplification techniques species because it has fast analysis time, sensitivity, specificity, and accuracy tall. The processed meat product samples analyzed had an average concentration of DNA between 6.20 ng/µl – 126.47 ng/µl and the average DNA purity value (A260/280) between 1.754 – 1.891. The results of pig DNA detection by RT-PCR method showed that in samples of processed meat products did not detect pig DNA content supported by performance kit (mastermix) that works optimally. The increase in the curve only occurs in the positive control of extracted pork with a Ct value of 18.30 and a positive control from the kit with Ct value of 29.95.
Variasi Suhu dan Lama Pengeringan Terhadap Mutu Masakan Sepat Instan: Variations In Temperature And Drying Time On The Quality Of Instan Sepat Dishes Oktaviani, Fadila Hidayatun; Nairfana, Ihlana
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.v2i1.3094

Abstract

Sepat is a typical Sumbawa dish made from fresh fish that is grilled and mixed with various kinds of spices and complementary ingredients. Because this dish is served fresh, it can only be found on the island of Sumbawa. Sepat has the potential to beprocessed into instant food to increase its marketability. The purpose of this study was to determine the effect of temperature and drying time using a food dehydrator on the organoleptic quality, water content and total microbes of instant sepat. The study was designed using a factorial completely randomized design, namely drying temperature (P) and drying time (W). Nine combinations of drying temperature and time have been studied. Each treatment was repeated 3 times to obtain 27 experimental units. Data wasthenanalyzedusing ANOVA at 5% significant level. Eachdifferent data was further tested using the Duncan Multiple Range Testat a 5% level. The results showed that the temperature and drying time affected the organoleptic quality (aroma, texture and taste), moisture content and total microbe of instant sepat. The drying temperature is 60 ℃ for 16 hours (P2W2) that resulted sepat with a typical sour taste, a texture thatis not too dry, a water content of 9.37% and a total of 4.0 x 104 colonies/g microbes.
Kajian Ilmiah Sifat Fungsional dan Pemanfaatan Rumput Laut Coklat Sargassum sp. Dibidang Pangan: The Functional Properties and Utilization of Brown Seaweed Sargassum Sp. In the Food Sector – A Review Komalasari, Husnita; Karni, Ine
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.v2i1.3112

Abstract

Sargassum sp. is a seaweed that belongs to the brown seaweed which is commonly found in Indonesian. This seaweed can be utilized in various industrial fields including in the food and health sectors. This study aims to determine the functional properties and utilization of Sargassum sp. in the food sector. The method of this research is literature studies from various sources such as Google Scholar, Science Direct, Pubmed and Research Gate and other. The selection of cited literature has gone through a screening process based on inclusion, special and exclusion criteria. In the health sector, Sargassum sp. has been widely used because of the content of functional compounds including alkaloids, phenolics, pigments, steroids and terpenoids, as well as fucosterols. These functional compounds have various health benefits such as antibiotics, anti-inflammatories, anti-obesity, anti-cancer, antioxidants, as well as lowering cholesterol, blood sugar and blood pressure. Meanwhile, in the food sector, Sargassum sp. can be used as a stabilizer, emulsifier, thickening and gelling agent. This is because Sargassum sp. has alginate content of 20-27%. Alginate is a polymer compound that is colloidal, forms a gel and is hydrophilic. Alginate is also known to have the ability to bind to polyvalent compounds which have better viscosity with better gel strength. Based on the literature review data that has been carried out, it is known that Sargassum sp. has a wide range of functional compound content that is beneficial to health and has various benefits in the food sector.
Pengaruh Konsentrasi Larutan Garam Dan Lama Fermentasi Terhadap Mutu Kimchi Daun Bawang Lokio: The Effect of Concentration of Salt Solution and Fermentation Time on the Quality of Lokio Cheves Kimchi Daniela, Connie; Sihombing, Dewi Restuana
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.v2i1.3123

Abstract

Kimchi is a fermented product made from various types of vegetables with a mixed with seasonings including onions, garlic, and red chili, is believed to offer numerous health benefits. Lokio Cheves are from Batak onion plants which commonly used as medicinal and food ingredient which is abundant in North Sumatera. However, due to its short shelf life, processing the lokio cheves are necessary to extend its shelf life through fermentation process. Given the beneficial properties of kimchi and the abundance of daun bawang lokio, the utilization of this local food source to diversifying kimchi is essential to enhance its benefits and market value. Lactobacillus bacteria which play a role in the fermentation process can produce high levels of lactic acid, enhancing the digestive system's functionality and shelf life. This study aims to investigate the effect of salt solution concentration and fermentation time on the quality of chive chives kimchi. The method of this study used a completely randomized design (CRD) with a two-factor factorial pattern with two repetitions. Factor I was salt concentration 2%;4%;6%; and 8%. Factor II is the fermentation time, 2, 4, 6, 8 (days). The rusults showed, the best treatment was obtained from a salt concentration of 8% with a fermentation time of 2 days resulting in kimchi with total lactic acid bacteria of 2.32 (mg/100g), total dissolved solids of 3.67oBrix, a moisture content of 9.5%, and a pH of 5.17. The best treatment was carried out by antioxidant test, and the antioxidant obtained was 73.4%.
Pengaruh Penggunaan Tray Dryer Pada Proses Pengeringan Daun Kelor Terhadap Karakteristik Kimianya: Kajian Suhu: Drying Characteristics of Moringa Oleifera Leaves Using a Tray Dryer Machine at Various Temperature Levels Meilita, Reti; Tanggasari, Devi
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.v2i1.3144

Abstract

Moringa oleifera is a plant commonly found in tropical and subtropical regions such as Indonesia. Minimum utilization of Moringa leaves is one of the problems amid the abundant availability of Moringa leaves. Drying process using a tray-dryer (rack-type drier) is one suitable method for handling moringa leaves. This study aimed to determine the effect of using a tray dryer on the reseach parameters; moisture contect, relative humidity, drying rate and moisture ratio. The method in this study, a one-factor completely randomized design (RAL) was used with 3 treatments (45℃, 50℃ and 55℃)with a drying time of 1 hour. Research data were analyzed using SPSS. The results showed that the drying temperature had a significant effect on moisture content, relative humidity, drying rate, moisture ratio. The best treatment was at a drying temperature of 55℃ which resulted in a moisture content value of 27,56%, a relative humidity of the drying chamber of 32,20%, a drying rate of 0,148 kg/s, and a moisture ratio of up to 0.
Ulasan Ilmiah: Hubungan Resiko Keamanan Pangan dan Kepercayaan Konsumen dalam Rantai Pasok Produk Susu: Relation between Food Safety Risk and Consumer Confidence in the Dairy Product Supply-A Review Hibatullah, Alnadia Yusriya; Asritafriha, Lillah; Hanifah, Syadza
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.v2i1.3146

Abstract

In 2019 and 2020, the condition of the food safety system in Indonesia was still relatively low. This was showed by the rise in food safety incidents, one of which is in dairy products. The incidents that occurred had led to reduced consumer confidence in the quality and safety of dairy products, even though these products provide an important source of nutrition for growing children. The benefits of milk can be optimally obtained by maintaining food safety standards and ensuring that dairy products are tested as healthy for consumers. Therefore, this article aims to discuss the relation between food safety risk and consumer confidence in the dairy product supply chain as well as future perspectives that can be adopted by the industry to increase consumer confidence in the dairy product supply chain. This research paper investigates by literature review. The findings reveal that ensuring the safety of dairy products are the strategy to establish and maintain consumer trust. The consumer trust can be achieved when operators, distributors, and food vendors consistently deliver a safe product with relevant standards. To enhance consumer trust can be done by reforming and improving the quality assurance of products certified by authorized regulatory bodies and establishing traceability of the food supply chain. Emerging trends that are expected to revolutionize the food industry include transparency, sustainability, and health-oriented approaches, with blockchain technology being one of the promising solutions.
Analisis Uji Fisik dan Kimia Daun Sirsak (Annona muricata L.) yang dikeringkan dengan Suhu Berbeda Menggunakan Mesin Tray Dryer: Analysis of Physical and Chemical Tests of Soursop Leaves (Annona muricata L.) dried at Different Temperatures Using a Tray Dryer Machine Sulistiani, Qothrun Nada; Tanggasari, Devi
Jurnal Teknologi dan Mutu Pangan Vol. 2 No. 2 (2024): JTMP: Jurnal Teknologi dan Mutu Pangan
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/jtmp.v2i2.3159

Abstract

Soursop leaf drying is an important method to maintain the quality and shelf life of herbal raw ingredients, with different drying temperatures affecting the physical and chemical characteristics of soursop leaves. Drying can be done naturally and artificially. One of the artificial drying methods that can be used is the tray dryer method. Therefore, this study aims to analyze the effect of temperature on the tray dryer machine on the physical and chemical drying results of soursop leaves. The method used was an experimental method with a completely randomized design (CRD) model using one factor with three treatments. The results showed that different temperatures affected the weight loss of soursop leaf drying, and decreased the water content of soursop leaf drying. The best soursop leaf drying temperature to reduce weight loss and moisture content is using a temperature of 55 ℃. The soursop leaf drying process at 45 ℃ produced the best tannin content of 281.0 ppm and the best phytosterol of 17.42 mg. This research makes an important contribution in determining the optimal temperature on a tray dryer machine for drying soursop leaves that have the potential to be developed as a functional drink.

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