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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 7 Documents
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Search results for , issue "Vol. 2 No. 02 (2023): Desember" : 7 Documents clear
Karakteristik Permen Gummy Temumangga (Curcuma mangga Val.) dengan Penambahan Sari Buah Nangka Pelawi, Jeremia Mamanda; Bimantio, Mohammad Prasanto; Kusumastuti
BIOFOODTECH : Journal of Bioenergy and Food Technology Vol. 2 No. 02 (2023): Desember
Publisher : Program Studi Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55180/biofoodtech.v2i02.614

Abstract

Gummy candy is a soft candy made with components such as gum, pectin, starch, carrageenan and gelatin. This research aims to determine the characteristics of gummy candy from the formulations of temumangga and jackfruit juice and using various concentrations of gelatin and determine the most preferred results for the gelatin concentration in making temumangga jelly candy with the addition of jackfruit juice. The experimental design used RBL (Complete Block Design) with 2 factors, factor I: concentration of temumangga extract and jackfruit juice (A1= 80 ml: 20 ml, A2= 60 ml: 40 ml, A3= 50 ml: 50 ml) and factors II gelatin concentration (B1= 5%, B2= 10%, B3= 15%). The parameters tested were physical texture analysis tests, gel strength, chemical tests for water content, ash content, coliform and organoleptic tests. The research results showed that the parameters of water content, ash content, reducing sugar and coliforms met SNI (No.3547-02-2008). The concentration of temumangga and jackfruit has a significant effect on water content, ash content, reducing sugar, coliforms, gel strength, texture hardness, texture cohesiveness, texture stickiness, organoleptics (color, taste, texture). Meanwhile, the concentration of gelatin has a significant effect on water content, ash content, reducing sugar, coliforms, texture hardness, gummy texture, texture cohesiveness, stickiness texture, organoleptics (aroma, texture,). The best gelatin concentration for color is 10% treated gelatin with a rating of 5.35 (Agak Suka). The best gelatin concentration for aroma is 15% treated gelatin with a rating of 5.00 (Agak Suka). The best gelatin concentration for taste is 15% treated gelatin with a rating of 5.33 (Agak Suka). The best gelatin concentration for texture is 15% treated gelatin with a rating of 4.85 (Netral).
Karakteristik Permen Keras Ekstrak Daun Jambu Biji dengan Variasi Perbandingan Sukrosa dan Sirup Glukosa Suhardiyanto, Suhardiyanto; Ngatirah, Ngatirah; Oktavianty, Herawati
BIOFOODTECH : Journal of Bioenergy and Food Technology Vol. 2 No. 02 (2023): Desember
Publisher : Program Studi Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55180/biofoodtech.v2i02.658

Abstract

This research is about making hard candy from guava leaf extract and variations in the ratio of sucrose and glucose syrup which aims to determine the effect of variations in the ratio of sucrose and glucose syrup on the quality of guava leaf extract candy, determine the influence of guava leaf types on the quality of guava leaf hard candy, and obtain guava leaf types and sucrose and glucose syrup ratios that produce guava leaf candy favored by panelists and that meets the Indonesian National Standard (SNI). The research design used in this study is the Complete Block Design (RBL) with two Factor 1 Factors Sucrose Comparison: Glucose Srisup with each treatment level as follows: A1= 50:50, A2= 75:25, and A3= 85:15 and 2nd Factor – types of guava fruit parts with each level of treatment as follows: B1= Old guava leaves, B2= Young guava leaves and B3= Young guava leaves: old guava leaves (1: 1). The analysis carried out was water content, ash content, sugar reduction, antioxidant activity, phenol, Vitamin C, texture, and sensory tests (color, aroma. texture, and taste). The results of this study showed that variations in the ratio of sucrose: glucose syrup had a significant effect on the analysis of reduced sugar, vitamin C, and sensory tests of color, flavour, and Taste, but did not have a significant effect on the analysis of water content, ash content, antioxidants, phenols, texture, and sensory tests (texture). Guava leaf extract has a significant effect on the Sensory Test (Color) and has no real effect on the analysis of water content, ash content, reduction sugar, antioxidants, phenols, vitamin C, Texture, and Sensory tests (Texture, flavourma, and Taste) and variations in the ratio of sucrose with glucose syrup and the addition of guava leaf extract have a level of preference ranging from 3.86 – 4.10 where the value is also the same as Neutral so that in this manufacture the panelists have taste or the same liking for all samples  
Sifat Kimia, Fisika dan Organoleptik Selai Kulit Buah Nanas Nanda, Wahyu Mega; Widyowanti , Reni Astuti; Partha, Ida Bagus Banyuro
BIOFOODTECH : Journal of Bioenergy and Food Technology Vol. 2 No. 02 (2023): Desember
Publisher : Program Studi Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55180/biofoodtech.v2i02.784

Abstract

Jam is a semi-solid food product made from a mixture of sugar and fruit. In this study, pineapple peel waste was used as the main ingredient for making jam because the use of pineapple peels is still unknown to the general public. The purpose of this study was to see the effect of adding sugar and natural citric acid on the chemical, physical and organoleptic properties of pineapple peel jam. The experimental design used the Randomized Complete Block Design (RCDB) method with 2 factors, namely the addition of sugar and the addition of natural citric acid from lime, lemon and lime with 2x repetition. The test parameters used were water content, pH, vitamin C, flavonoids, anthocyanin, and organoleptic including taste, aroma, color, and spreadability. The results showed that the addition of sugar had an effect on the test for water content, pH, vitamin C, flavonoids, and viscosity. The addition of citric acid had an effect on the water content, pH, vitamin C, flavonoids, viscosity, and anthocyanin tests. For the organoleptic test of pineapple rind jam the panelists were most interested in were the samples treated with the addition of 50% sugar and the addition of natural citric acid from lime (K3G3) with a moderately favorable score (5.01).  
Pembuatan Tinta Spidol dari Pelepah Kelapa Sawit dengan Variasi Jenis dan Konsentrasi Bahan Perekat Hutasoit, Jepryanto; Ulfah, Maria; Ruswanto, Adi
BIOFOODTECH : Journal of Bioenergy and Food Technology Vol. 2 No. 02 (2023): Desember
Publisher : Program Studi Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55180/biofoodtech.v2i02.914

Abstract

Marker ink dyes are generally made from synthetic materials, including anthraquinone which is corrosive and causes irritation to the skin. It is hoped that the marker ink dye from palm frond fiber can overcome this problem. Ink made from carbon fiber from palm fronds to be able to stick to a whiteboard requires adhesive materials including gum arabic, tapioca flour and porang flour. This research aimed to determine the effect of the type and amount of adhesive on the physical and organoleptic properties of marker ink from palm frond carbon produced, as well as to obtain the type of adhesive and amount of adhesive that is capable of producing good marker ink. This research was designed using a Randomized Complete Block Design (RCBD) with two variable factors. The first factor is the comparison of adhesive types (A) with 3 levels, including: A1 (gum arabic), A2 (tapioca flour), A3 (porang flour). The second factor is the amount of adhesive (B) with 3 levels, including: B1 (10%), B2 (20%), B3 (30%). The results showed that the type of adhesive had an effect on density, viscosity, light intensity and adhesion, but had no effect on color preference, ease of removal and odor preference. The amount of adhesive affects density, viscosity, light intensity and adhesion, but does not affect color preference, ease of removal and odor preference. The best ink was obtained from A1B1 treatment with an average consumer acceptance value of 3.80 (like), density 0.94 g/m3, viscosity 15.60 cP, light intensity 0.23 lux, adhesion 13.01%.  
Pembuatan Minuman Tradisional Tuak Beras Ketan dengan Variasi Penambahan Jahe Merah (Zingiber officinale var. Rubrum) Fransiska; Deglas, Welly; Supiana, Ana Maria
BIOFOODTECH : Journal of Bioenergy and Food Technology Vol. 2 No. 02 (2023): Desember
Publisher : Program Studi Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55180/biofoodtech.v2i02.971

Abstract

To determine the effect of adding red ginger to the traditional sticky rice palm wine drink and to determine the alcohol content, dissolved sugar content, and organoleptic in the traditional sticky rice palm wine drink with variations in the addition of red ginger. The research method used was the research design used was a Completely Randomized Design (CRD) with three replications with the addition of red ginger rhizomes, namely with concentration levels of 0%, 50%, 75%, and 100%. In the research, the parameters observed were alcohol content, dissolved sugar content, and organoleptic properties of traditional palm wine drinks sticky rice with a variation of adding red ginger. The addition of red ginger to the traditional drink of sticky rice palm wine has a significant impact on several aspects of the product. Overall, increasing the concentration of red ginger with its antimicrobial and antioxidant properties causes a decrease in alcohol content in palm wine because it can inhibit the fermentation process. The addition of red ginger also reduces the dissolved sugar content and increases the water content in the drink and together reduces the sweet taste of the wine. The addition of red ginger can influence the color of the wine to become more brownish-yellow and increase the aroma of red ginger. Panelists tended to prefer palm wine without the addition of red ginger, possibly because of the distinctive spicy aroma and taste of red ginger which is less popular in this traditional drink.  
Pengaruh Lama Waktu Pengeringan Pembuatan Teh Herbal Daun Gaharu Jenis Aquilaria malaccensis Devi; Ismoyojati, Roni; Astutik, Dewi; Tinduh, Yulio Kristian
BIOFOODTECH : Journal of Bioenergy and Food Technology Vol. 2 No. 02 (2023): Desember
Publisher : Program Studi Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55180/biofoodtech.v2i02.1017

Abstract

Research aims to find out the potential use of agarwood leaves as a beverage product of agarwood leaf tea. Agarwood leaves h Research aims to find out the potential use of agarwood leaves as a beverage product of agarwood leaf tea. Agarwood leaves have not been processed and utilized by the community to the maximum because of the lack of knowledge and technical guidance on processing agarwood leaves. This research is carried out by preparing tools and materials, then conducting a selection of agarwood leaves, agarwood leaves that have been selected and selected are washed with running water, and then twisted until the wind dry. After twisting, drying is carried out with a temperature variation of 30 ºC for 6 days, 40 ºC for 4 days and 50 ºC 2 days. After drying with the treatment of variations in the temperature of agarwood leaves, it is done to reduce the size using a blender and then sifting is carried out so as to produce tea powder. The tea powder that was applied was carried out water content analysis, organoleptic tests, phytochemical tests and Tannins. The results of the observations made are the lowest water content of agarwood leaf tea is best at 500C treatment for 2 Days and panelists' favorability level for agarwood tea (Aquilaria malaccensis) is on a scale of 3-4 which is quite likeable to like, where panelists prefer tea from agarwood leaves with a temperature treatment of 50­ ºC for 2 days.   ave not been processed and utilized by the community to the maximum because of the lack of knowledge and technical guidance on processing agarwood leaves. This research is carried out by preparing tools and materials, then conducting a selection of agarwood leaves, agarwood leaves that have been selected and selected are washed with running water, and then twisted until the wind dry. After twisting, drying is carried out with a temperature variation of 30 ºC for 6 days, 40 ºC for 4 days and 50 ºC 2 days. After drying with the treatment of variations in the temperature of agarwood leaves, it is done to reduce the size using a blender and then sifting is carried out so as to produce tea powder. The tea powder that was applied was carried out water content analysis, organoleptic tests, phytochemical tests and Tannins. The results of the observations made are the lowest water content of agarwood leaf tea is best at 500C treatment for 2 Days and panelists' favorability level for agarwood tea (Aquilaria malaccensis Lamk) is on a scale of 3-4 which is quite likeable to like, where panelists prefer tea from agarwood leaves with a temperature treatment of 50­ ºC for 2 days.
FRONT MATTER BIOFOODTECH VOLUME 2 NOMOR 2 DESEMBER 2023 Adisetya, Erista
BIOFOODTECH : Journal of Bioenergy and Food Technology Vol. 2 No. 02 (2023): Desember
Publisher : Program Studi Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

FRONT MATTER BIOFOODTECH VOLUME 2 NOMOR 2 DESEMBER 2023

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