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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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Pengaruh Ragi dan Lama Fermentasi Terhadap Mutu Kimia dan Organoleptik pada Tape Biji Barley: Effect of Yeast Concentration and Fermentation Time on pH, Alcohol Content, and Organoleptic Quality of Barley Seed Tapai Kurniasih, Lilis Risma; Fauziyyah, Athiefah
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.v3i1.4287

Abstract

Tapai is one of Indonesia’s traditional foods, made from fermented carbohydrate-containing food materials such as cassava and sticky rice. Barley seeds are one of the food materials that are rarely utilized and contain carbohydrates so that they can be used as raw materials in making tape. The purpose of this study was to determine how the pH value, alcohol content and organoleptic quality of barley seed tape can be influenced by variations in yeast concentration and fermentation time during the processing process. The research method used was a complete randomized design (CRD) test with two variables: variations in yeast concentration (0.5 grams, 1.0 gram and 1.5 grams) and fermentation time (24 hours, 48 hours, and 72 hours). The results showed that different yeast concentrations significantly affected the pH value, alcohol content, and organoleptic quality of barley tape. Both pH value and organoleptic quality were significantly affected by the length of fermentation but had no effect on alcohol content. Barley seed tape with a yeast concentration of 0.5 grams and a fermentation time of 48 hours was the treatment combination most favored by panelists and had good tape quality. The research contributes to opening opportunities for diversification of traditional food ingredients that were previously rarely utilized.
Pendugaan Umur Simpan Keripik Pisang Kapas (Musa Comiculata) dengan Metode Accelerated Shelf-Life Testing (ASLT) Model Arrhenius: Estimating The Shelf-Life of Kapas Banana Chips Using The Accelerated Shelf-Life Testing (ASLT) Arrhenius Model Method Rahmdanti, Alifa Putri; 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.v3i2.4736

Abstract

Shelf life is one of the main problems that is often found in micro and small enterprises (MSEs) that produce banana chips. As a product that has the potential to be marketed widely, it is necessary to estimate the shelf life of the product to fulfill the obligation to include expiry date on the packaging. Therefore, this study aims to determine the estimated shelf life of kapas banana chips. The method used to determine the shelf life of kapas banana chips in this research was Accelerated Shelf-Life Testing (ASLT) with the Arrhenius model. The experimental design in this research is a Completely Randomized Design (CRD) with factorial experiments. The banana chips that will be used as research samples are kapas banana chips that are fried and packaged using aluminum foil packaging and then stored at 3 different temperatures, namely 30o C, 40o C, and 50o C. Sample characteristic were observed on days 0, 5, 10, 15, and 20. The samples are then analyzed for chemical properties, physical properties, and sensory properties. Based on data on the rate of increase in FFA levels, the estimated shelf life of banana chips stored at temperatures of 30o C, 40o C, and 50o C is 93.53 days, 78.37 days, and 66.41 days, respectively. If banana chips are stored at room temperature (28o C), their shelf life is longer, namely 97 days. This study contributes to providing information on the shelf life of banana chip products in terms of maintaining food safety for consumers.
Evaluasi Sensori Kaldu Cair dari Limbah Tulang Ayam dengan Penambahan Lemak Ayam Menggunakan Presto: Sensory Evaluation Of Liquid Broth from Chicken Bone Waste with Added Chicken Fat Using 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: Effect of Pre-treatment in Salt Solution as Initial Treatment on Characteristics of Sweet Bamboo Shoot 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: Characterization and Mapping of the Physicochemical Properties of Wild Horse Milk Dangke from West Nusa Tenggara 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: Analysis Total Oxidation Value of Used Cooking Oil in Some Processed Food Products on The Market 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: Estimating The Shelf Life of Sale Lilit Using the Arrhenius Model Accelerated Shelf-Life Testing (ASLT) Method 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.

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