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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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INDONESIA
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. 3 No. 2 (2024): Desember" : 6 Documents clear
Formulasi Masker Gel Peel-Off Ekstrak Buah Naga (Hylocereus Polyrhizus) dan Ekstrak Daun Pepaya dengan Penambahan Gelatin sebagai Gelling Agent Dachi, Niat Hati; Oktavianty, Herawati; Bagus Banyuro Partha, Ida
BIOFOODTECH : Journal of Bioenergy and Food Technology Vol. 3 No. 2 (2024): Desember
Publisher : Program Studi Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55180/biofoodtech.v3i2.1298

Abstract

A peel-off gel face mask is a type of face mask that comes in a gel form, which can be applied to the face, dries, and can be directly peeled off from the skin. This research aims to determine the difference between the peel-off gel mask’s gelatin-based active ingredients that have anti-bacterial and anti-inflammation properties from staphylococcus aureus. The research design used in this study is a Complete Block Design with 2 factors, namely the comparison of dragon fruit extract and papaya leaf extract with the addition of gelatin. Factor 1 comparison of dragon fruit extract and papaya leaf extract (A1 = 80: 20%, A2 = 70: 30%, A3 = 60: 40%), factor 2 addition of gelatin (B1 = 1.5%, B2 = 2%, B3 = 2.5%). The analysis carried out on peel-off gel masks is physical and chemical properties, as well as organoleptic tests. The research results indicate that the difference in concentrations of dragon fruit extract and papaya leaf extract with the addition of gelatin has a significant effect on antioxidant activity, viscosity, adhesive time, drying time, antibacterial inhibition, and organoleptic testing. Based on the results of the physical and chemical tests of the peel-off gel mask, the recommended antioxidant activity is sample A1B1 (69.58%), and the sample with the highest antibacterial inhibition is sample A3B3 (13.50 mm).
Pengaruh Jenis Variasi Perekat pada Briket dari Limbah Ampas Kopi Crisdiantoro, Edwin Eka; Bimantio, Mohammad Prasanto; Oktavianty, Herawati
BIOFOODTECH : Journal of Bioenergy and Food Technology Vol. 3 No. 2 (2024): Desember
Publisher : Program Studi Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55180/biofoodtech.v3i2.786

Abstract

The depletion of conventional energy sources has prompted the exploration of alternative energy materials, one of which is coffee grounds. Coffee grounds can be processed into briquettes, a solid fuel with high carbon content, high calorific value, and prolonged combustion duration, making them a viable alternative energy solution. This study aims to determine whether the type and proportion of binder significantly affect the briquette properties and to identify the most effective binder for briquette production. The research utilizes an experimental design with a Complete Randomized Block Design (CRBD) consisting of two factors, with two replications. The binders used in this study are starch and arpus, with binder concentrations of 12%, 16%, and 20%. The briquettes were evaluated based on several parameters, including moisture content, volatile matter content, ash content, fixed carbon content, calorific value, and burning rate. The results indicate that binder type (Factor A) significantly affects all tested parameters, and binder proportion (Factor B) also influences the same parameters. The best moisture content was observed in the A2B1 treatment, which used arpus as a binder with a 12% proportion, resulting in an average moisture content of 4.72%. The lowest ash content was found in the A2B3 treatment (arpus binder, 20% proportion), with an average ash content of 4.31%. The highest calorific value was recorded in the A2B1 treatment (arpus binder, 12% proportion), with an average calorific value of 6334.03 cal/g. The best burning rate was found in the A2B3 treatment (arpus binder, 20% proportion), with an average burning rate of 51.83 mg/s. These findings suggest that arpus is an effective binder for coffee ground briquettes, with optimal performance achieved at specific binder proportions depending on the desired properties.
Pengaruh Jenis dan Penambahan Pengasam Alami terhadap Sifat Fisik dan Kimia Sirup Pepino Oktavia, Senja; Astuti Widyowanti, Reni; Ruswanto, Adi
BIOFOODTECH : Journal of Bioenergy and Food Technology Vol. 3 No. 2 (2024): Desember
Publisher : Program Studi Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55180/biofoodtech.v3i2.1297

Abstract

This study aimed to: (1) determine the effect of type and addition of natural acidifier on the characteristics of pepino syrup; (2) determine the composition of type and addition of natural acidifier that produces pepino syrup that is most preferred by panelist. This research used the Completed Blok Design (CBD) method with 2 factors. The first factor was the type of citrus (A) with 3 levels, namely (A1 = lime), (A2 = lemon), (A3 =squeezed citrus). The second factor was the addition of natural acidifier based on the volume base of 200 ml pepino juice with 3 levels, namely (B1=2,5%), (B2=5%), (B3=7,5%). The results showed that the type of orange and the addition of natural acidifier influenced all physical properties (viscosity, total color difference), chemical properties (total soluble solids, pH, vitamin C, and antioxidants), and organoleptic (color, aroma, taste) of pepino syrup. Sample A3B2 with the type of squeezed oranges and the addition of 5% natural acidifier was the most favored pepino syrup by panelists with a score of 6, category like.
Pengaruh Lama Waktu Steaming dan Tiris terhadap Warna Seduhan Teh Hijau dengan Variasi Media Penyeduh Octavian, Diva; Ngatirah; Maulana, Hilman
BIOFOODTECH : Journal of Bioenergy and Food Technology Vol. 3 No. 2 (2024): Desember
Publisher : Program Studi Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55180/biofoodtech.v3i2.1456

Abstract

There were two methods of green tea processing, namely the panning method and the steaming method. The panning method often produces unstable quality of tea because temperature and pressure of the heat on the process are not evenly distributed, so that green tea becomes burnt, or the polyphenol oxidase enzyme not inactivated as well. Therefore, green tea processing was developed using the steaming method. This research aimed to determine the effect of steaming time and draining time on the color of green tea brewed water with different brewing media. This study used the Randomized Complete Complete Block Design (RCBD) method with 2 factors. The first factor is length of steaming time with 3 levels, there are 2 minutes, 3,5 minutes and 5 minutes. The second factor is length of draining time with 3 levels, 0 hours, 2 hours and 4 hours. The results showed that steaming time had a significant effect on the G, B, L* and ∆E values of the brewed water color with Le Minerale. However, it didn’t significantly affect the R value with Le Minerale, the R, G, B, L* and ∆E values with distilled water and Gambung water. The draining time significantly affected the R, G, B, L* and ∆E values of the brewed water color with Le Minerale, as well as the G, L* and ∆E values with Gambung water. However, it did not significantly affect the R, G, B, L* and ∆E values with distilled water, the R and B values with Gambung water.
Sifat Fisik, Kimia, Tingkat Kesukaan Mi Kering yang di Subtitusi Tepung Uwi Ungu (Diocorea Alata L.), Tepung Kecambah Kacang Merah (Phaseolus Vulgaris L.) dan Perlakuan CMC Pradana, Dedy; Tamaroh, Siti; Kanetro, Bayu
BIOFOODTECH : Journal of Bioenergy and Food Technology Vol. 3 No. 2 (2024): Desember
Publisher : Program Studi Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55180/biofoodtech.v3i2.1637

Abstract

Uwi ungu ( Dioscorea alata L). merupakan jenis umbi-umbian lokal yang berpotensi sebagai sumber karbohidrat, selain itu uwi ungu juga memiliki kandungan senyawa fenol, antosinain, dan memiliki antioksidan yang tinggi. Uwi ungu dapat dimanfaatkan sebagai pangan fungsional, misalnya sebagai pengganti tepung terigu dalam pembuatan mi kering. Penambahan CMC bertujuan untuk meningkatkan sifat fisik mi kering. Pada penelitian ini mi kering dibuat dengan perlakuan perbandingan tepung terigu: tepung uwi ungu: tepung kecambah kacang merah 90:10:3, 80:20:6, 70:30:9 (% b/b) dengan penambahan CMC yaitu 0,5, 0,7, 0,9 %. Uji yang dilakukan pada mi kering adalah uji fisik dan kimia (tekstur, warna, kadar air, aktivitas antioksidan dan tingkat kesukaan). Mi kering yang disukai oleh panelis dilakukan uji kimia (kadar protein, kadar abu, kadar lemak, fenol total dan antosianin). Metode penelitian dengan Rancangan Acak Lengkap (RAL) dengan 2 variabel perlakuan adalah perbandingan tepung terigu : tepung uwi ungu : tepung kecambah kacang merah dan konsentrasi CMC. Data yang diperoleh dilakukan uji statistic dan apabila ada beda nyata dilakukan uji Duncan’s New Multiple Range Test (DNMRT), dengan tingkat kepercayaan 95 %. Penelitian ini menghasilkan dua sampel mi kering yang disukai oleh panelis yaitu sampel pertama dengan perbandingan tepung terigu: tepung uwi ungu: tepung kecambah kacang merah 80:20:6 (% b/b) dan mi kering kedua adalah dengan bahan baku tepung terigu: tepung uwi ungu: tepung kecambah kacang merah 70:30:9 (% b/b) dengan penambahan CMC 0,9 %. Kriteria mi kering hasil penelitian adalah sebagai berikut: kriteria kadar fenolik total 19,09 mg GAE/g bk, kadar abu 0,47 % bk, kadar protein 15,69 % bk, kadar lemak 2,84 %, kadar antosianin 15,56 mg/100g bk, aktivitas antioksidan 19,92% (RSA), kadar air 8,85 % bb, tekstur 370,75 gf, nilai L*= 57,89, a*= 7,42 dan b* = 8,01. Penelitian ini memberikan kemanfaatan pada pembuatam mi kering berbahan baku tepung umbi local dan tepung kacang-kacangan, sehingga akan membantu menurunkan kebutuhan terigu dan menghasilkan mi kering dengan kadar protein tinggi dan mempunyai aktivitas antioksidan.
FRONT MATTER BIOFOODTECH VOLUME 3 NOMOR 2 DESEMBER 2024 Adisetya, Erista
BIOFOODTECH : Journal of Bioenergy and Food Technology Vol. 3 No. 2 (2024): Desember
Publisher : Program Studi Teknologi Hasil Pertanian

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

Abstract

FRONT MATTER BIOFOODTECH VOLUME 3 NOMOR 2 DESEMBER 2024

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