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Helmi Afroda
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Gedung Fakultas Teknologi Pertanian INSTIPER Jalan Nangka II, Maguwoharjo, Depok, Sleman, Yogyakarta
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Biofoodtech : Journal of Bioenergy and Food Technology
Published by Institut Pertanian Stiper Yogyakarta
ISSN : 29628008     EISSN : 29627990     DOI : https://doi.org/10.55180
Core Subject : Science, Agriculture, Engineering,
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering
Biofoodtech: Journal of Bioenergy and Food Technology merupakan sebuah jurnal ilmiah yang dipublikasikan oleh Program Studi Teknologi Hasil Pertanian INSTIPER Yogyakarta Fokus dan Ruang Lingkup Terbitan: Ilmu Kimia Pangan Food Technology Rekayasa Pangan Food Supply Chain Quality Management System Bioteknologi Pangan dan Mikrobiologi Pangan Teknologi Hasil Pertanian dan Perkebunan Pascapanen Hasil Pertanian dan Perkebunan Ekonomi dan Manahemen Hasil Pertanian dan Perkebunan Pengelolaan Limbah Hasil Pertanian dan Perkebunan Energi Baru dan Terbarukan
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Pertanian dan Biologi (Lain-Lain)
Articles 6 Documents
 1 
Search results for , issue "Vol. 2 No. 01 (2023): Juni" : 6 Documents clear
Pembuatan Ransum Ayam Kampung Unggulan Balitnak (KUB) dari Bungkil Inti Sawit Raja Bangsawan Ilhamsyah; Adi Ruswanto; Reni Astuti Widyowanti
BIOFOODTECH : Journal of Bioenergy and Food Technology Vol. 2 No. 01 (2023): Juni
Publisher : Program Studi Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55180/biofoodtech.v2i01.370

Abstract

Ration is a combination of several specific formulations to meet the needs of livestock. The aim of the study was to determine the effect of the percentage use of EM 4 in the palm kernel meal fermentation process and the ratio of fermented palm kernel cake to commercial rations on the chemical properties (crude fat, crude fiber and crude protein) of the rations produced and the performance of chickens (ration consumption, weight gain body weight, and conversion of rations) as well as knowing the best treatment. The chicken sample used was Balitnak's superior native chicken (KUB) aged 1 month, with 30 days of observation. This research was conducted using a complete block design (RBL) with 2 factors. The first factor was the percentage of EM 4 probiotics for fermenting the palm kernel meal (for 24 hours) at levels of 1%, 2%, and 3% based on the weight of the palm kernel meal and the commercial ration used. The second factor is the ratio of fermented palm kernel cake to commercial rations with 3 levels of 20%: 80%, 30%: 70%, and 50%: 50%. The results showed that the percentage of EM4 used in the BIS fermentation process had no effect on the chemical properties of the ration and the performance of the chickens. Meanwhile, the ratio of fermented palm kernel meal to commercial rations had a very significant effect on the chemical properties of the rations but had no effect on the performance of the chickens. Treatment A1B1 (using EM4 1%, ratio of fermented palm kernel meal to commercial ration 20% : 80%) was the best sample with crude fat value of 19.55%, crude fiber 21.49%, crude protein 18.55%, ration consumption 1.97 gram, body weight gain 12.22 gram/day, and ration conversion 1.9990%.  
Pengolahan Kimpul (Xanthosoma sigittifolium) Menjadi Getuk Panggang Gula Aren sebagai Inovasi Produk Khas Desa Bokoharjo, Sleman Putri Andarista Dwi Rahmawati; Herawati Oktavianty; Erista Adisetya
BIOFOODTECH : Journal of Bioenergy and Food Technology Vol. 2 No. 01 (2023): Juni
Publisher : Program Studi Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55180/biofoodtech.v2i1.612

Abstract

Kimpul (Xanthosoma sigittifolium) or commonly also called Belitung taro or blue taro, is a tuber similar to taro which can be consumed as a source of carbohydrates and is one of the local commodities in Bokoharjo Village. The process of processing kimpul into getuk is through pre- treatment of the kimpul, namely soaking it in a salt solution to remove oxalic acid in the kimpul which is then processed into getuk. The experimental design used the RAL method (completely randomized design) with two factors, namely the ratio of the addition of palm sugar (18%, 22%, 26%) and variations in the addition of butter (0%, 5%, 10%) with 2 repetitions so that 18 units were produced. experimental. The test parameters used were proximate analysis including moisture content, ash content, fat content, protein content, carbohydrate content and reducing sugar and total sugar as well as hedonic organoleptic tests. Based on the research, the results of chemical analysis that met the requirements for the S3B1 sample with chemical characteristics had a moisture content of 20.45% which was in accordance with SNI 01-4229-1996, ash content of 0.98%, fat content of 14.14%, protein content of 8 .33%, carbohydrate content 49.89%, reducing sugar content 12.19% and total sugar content 21.51%. The organoleptic preference test obtained the best sample with an average score that the panelists liked in the S2B2 sample with a score of 5.20, which means that it likes the product made.
Uji Organoleptik dan Fisik Wine Coffee dari Kopi Tepal Sumbawa Noni Kusriani; Samuyus Nealma; Veni Rori Setiawati
BIOFOODTECH : Journal of Bioenergy and Food Technology Vol. 2 No. 01 (2023): Juni
Publisher : Program Studi Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55180/biofoodtech.v2i01.333

Abstract

Wine coffee is a type of coffee that comes from a post-harvest process that is processed through a fermentation process to produce a unique taste resembling the aroma of wine.  Therefore, wine coffee is also often referred to as fermented coffee and the aroma in coffee wine is produced by the overhauling of compounds due to the metabolism of microorganisms in the fermentation process.  However, the strong aroma and taste of coffee wine does not diminish the original taste of coffee.  The purpose of this study was to determine the organoleptic and physical tests of wine coffee from SUMBAWA tepal coffee.  This research was conducted for 3 months.  The changes observed in this study were organoleptic tests, color physical tests, and pH.  From the organoleptic test results, color, taste, and aroma were more dominant on the somewhat liking scale and the strong scale on the level of liking (hedonic) and acceptance (scoring).  Whereas on the physical test, the color brightness (L *) shows a bright color indication, because it is above the 50 step. And the pH is on the acid scale.
Penerapan Good Manufacturing Practice (GMP) dan Sanitation Standard Operating Procedure (SSOP) pada Pengolahan Produk UMKM Rendang Pria Arjuna; Ngatirah; Sri Hastuti; Ida Bagus Banyuro Parta
BIOFOODTECH : Journal of Bioenergy and Food Technology Vol. 2 No. 01 (2023): Juni
Publisher : Program Studi Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55180/biofoodtech.v2i01.464

Abstract

This study aims to evaluated the application of Good Manufacturing Practice (GMP) and Sanitation Standard Operating Procedure (SSOP) in SMEs processing rendang in Payakumbuh, West Sumatera. This study used a qualitative descriptive method with non-probability sampling technique and used the ISO 9001:2000 Gap Analysis Tools. The results of this study indicated that the application of Good Manufacturing Practice (GMP) to SMEs MK is 80.33. Meanwhile, MN SMEs have a percentage of 79.17. Thus, the two SMEs have met the standard requirements based on to the Rule of the Minister of Industry No. 75 of 2010 and on the application of the Sanitation Standard Operating Procedure (SSOP) to MK SMEs has a percentage of 72.16. Meanwhile, MN SMEs have a percentage of 77.04. Thus MK SMEs must improve to meet the standard requirements based on to the Rule of the Minister of Industry No.75 of 2010 and SMEs of MN have met the standard qualification according to the Rule of the Minister of Industry No.75 of 2010.
Pengaruh Penambahan Bubuk Agar sebagai Bahan Pengental terhadap Karakteristik Fisik, Kimia, dan Sensori Dodol Pepaya (Carica papaya L.) Tjhang Winny Kurniawan; Welly Deglas
BIOFOODTECH : Journal of Bioenergy and Food Technology Vol. 2 No. 01 (2023): Juni
Publisher : Program Studi Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55180/biofoodtech.v2i01.610

Abstract

The purpose of this study was to determine the effect of adding agar powder as a thickener to the physical, chemical, and sensory characteristics of papaya dodol and to determine the water content, vitamin C, and organoleptic content of papaya dodol by adding agar powder as a thickener to the physical, chemical characteristics, and sensory lunkhead papaya. The research method used was a completely randomized design (CRD) with three replications with the addition of agar powder, namely control without the addition of 0% P1 agar powder, 3% P2 agar powder, 5% P3 agar powder and 7% P4 agar powder. In this study the parameters observed were water content, vitamin C, and organoleptic properties of papaya dodol with the addition of agar powder as a thickener to the physical, chemical, and sensory characteristics of papaya dodol. The addition of agar powder in the manufacture of papaya dodol increases the water content in the product. In addition, agar powder can also protect vitamin C during the processing, although it still suffers damage when heated. The use of agar powder also gives a significantly different chewy texture to papaya dodol. However, the agar powder did not have a significant effect on the color, aroma, and taste of the papaya dodol, because the papaya dodol aroma was stronger and more dominant, while the agar powder had no taste and its gelatinous nature did not affect the change in the taste of the papaya dodol.
Penggunaan Kulit Pisang pada Proses Pemurnian Minyak Esensial Kulit Buah Jeruk Pontianak Welly Deglas
BIOFOODTECH : Journal of Bioenergy and Food Technology Vol. 2 No. 01 (2023): Juni
Publisher : Program Studi Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55180/biofoodtech.v2i01.611

Abstract

This study aims to investigate the effect of using banana peels in the process of refining Pontianak orange peel essential oil and to assess the effect of soaking time on banana skin yield, clarity value, and quality of Pontianak orange peel essential oil. Completely randomized design (CRD) method with four different treatments, namely soaking time of banana peels for 1 day, 2 days, 3 days, and 4 days, was used in this study with three repetitions. The results showed that the longer the banana peel soaked in orange peel essential oil, the turbidity level of the oil decreased significantly. The highest turbidity was recorded at 37 NTU, while the lowest turbidity reached 17 NTU. The organoleptic test results for clarity, color, and aroma showed significant differences between the samples, which can be seen from the calculated F value which is greater than the table F value at a significance level of 5% and 1%.

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