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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 7 Documents
 1 
Search results for , issue "Vol. 4 No. 1 (2025): JUNI" : 7 Documents clear
Minuman Teh Celup Cascara dengan Penambahan Cengkeh (Syzygium aromaticum) Saragih, Hendrawan; Ruswanto, Adi; Widyasaputra, Reza
BIOFOODTECH : Journal of Bioenergy and Food Technology Vol. 4 No. 1 (2025): JUNI
Publisher : Program Studi Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55180/biofoodtech.v4i1.1342

Abstract

This study is about cascara tea bag drinks with the addition of cloves (Syzygium aromaticum). This study aims to determine the effect of coffee skin drying time and the percentage of clove addition in making cascara tea bags, as well as to determine the ratio of drying time and percentage of clove addition that produces cascara tea bags preferred by panelists. This study used a Complete Block Design (CRD) with two factors. The first factor (Factor A) is the cascara drying time, which was tested at three different time levels, namely 4 hours (A1), 5 hours (A2), and 6 hours (A3). The second factor (Factor B) is the addition of clove powder with three different levels, namely 20% (B1), 30% (B2), and 40% (B3). The results of this study showed that variations in cascara drying time significantly affected water content, ash content, antioxidant activity, eugenol, taste preference test, color preference test, but did not significantly affect the total phenol analysis, and aroma preference test. However, varying drying time did not significantly affect the total phenol analysis and aroma preference test. Conversely, varying the amount of clove powder added significantly affected water content, total phenols, antioxidant activity, eugenol, and taste and color preferences, but did not significantly affect ash content or aroma preferences. Based on the overall organoleptic preference test, panelists scored between 4.57 and 5.14, with a rating of slightly liked.  
Pembuatan Biobriket dari Campuran Tanaman Mendong (Fimbristylis Globulosa) dan Tongkol Jagung dengan Variasi Jenis Perekat Marbun, Lusia Valentina; Adisetya, Erista; Bimantio, Mohammad Prasanto
BIOFOODTECH : Journal of Bioenergy and Food Technology Vol. 4 No. 1 (2025): JUNI
Publisher : Program Studi Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55180/biofoodtech.v4i1.1851

Abstract

The depletion of fossil fuel reserves necessitates the adoption of renewable alternative energy sources. Bio briquettes derived from agricultural waste biomass, such as Fimbristylis globulosa (mendong) and corn cobs, offer a promising sustainable fuel solution. This study aimed to analyse the effects of raw material composition ratio (mendong and corn cobs) and adhesive type on the characteristics of bio briquettes. The research employed a Complete Randomized Block Design (CRBD) with two factors: (1) Raw material ratio (70% corn cob:30% mendong, 50%:50%, 30%:70%) and (2) Adhesive type (20% concentration: tapioca flour, cornstarch, sago flour). Analyses were conducted on moisture content, ash content, combustion rate, compressive strength, and calorific value. Results indicated that the raw material composition ratio had no significant effect on any tested parameters (compressive strength, moisture content, ash content, combustion rate, or calorific value). In contrast, the variation in adhesive type had a significant effect on all parameters. Thus, this study proved that the type of adhesive is a significant factor affecting the quality of bio briquettes, while the ratio of raw materials in the tested range did not have a significant effect.
Karakteristik Papan Komposit dengan Substitusi Tandan Kosong Kelapa Sawit (TKKS) dan Perlakuan Susunan Serat Yahya, Alwi Mashudin; Partha, Ida Bagus Banyuro; Widyowanti, Reni Astuti
BIOFOODTECH : Journal of Bioenergy and Food Technology Vol. 4 No. 1 (2025): JUNI
Publisher : Program Studi Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55180/biofoodtech.v4i1.1859

Abstract

Composite boards are generally made from plastic and natural wood, on the one hand, oil palm empty fruit bunches (TKKS) which are palm oil mill waste contain lignocellulose which is one of the requirements for composite board making materials. This study aims to determine the effect of TKKS fiber substitution on composite boards, determine the effect of TKKS fiber arrangement on composite boards, determine the composition of TKKS substitution and TKKS fiber arrangement that produces composite boards that are suitable for their uses. This research uses the Complete Block Design (RBL) method with 2 factors. The first factor is the substitution of TKKS based on 20 grams of sengon powder with 3 levels, namely 40% (8 grams), 50% (10 grams), 60% (12 grams). The second factor is the arrangement of the TKKS fibers with 3 levels, namely random, parallel, cross. The results of this study indicate that the substitution of TKKS with sengon powder base affects the chemical properties, namely water content, as well as physical properties in the form of water absorption, thickness development, density, porosity, and flexibility in composite boards. The arrangement of TKKS fibers affects the physical properties which include water absorption, thickness development, density, porosity, and flexibility of the composite board. The best results of this study were found in the treatment of 40% sengon powder: 60% TKKS fiber with an average value of 3,493% moisture content, 27,581% water absorption, 2,241% thick development, 2,13 g/cm3 density, 27,189% porosity, and 63.641 kgf/cm2 flexibility value is the most brittle sample so it is suitable to be applied to furniture such as tables, cabinets, and stacking shelves.  
Perbandingan Daun Kelapa Sawit (Elaeis guineensis Jacq.) dengan Daun Pandan (Pandanus amaryllifolius) dan Penambahan Jenis Madu pada Pembuatan Minuman Herbal Saragih, Nova Yulinar; Ulfah, Maria; Sunardi
BIOFOODTECH : Journal of Bioenergy and Food Technology Vol. 4 No. 1 (2025): JUNI
Publisher : Program Studi Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55180/biofoodtech.v4i1.1874

Abstract

This study aims to investigate the effect of the ratio of oil palm leaves to pandan leaves and the addition of different types of honey on the chemical and organoleptic characteristics of the resulting herbal drink, as well as to determine the best herbal drink formula. A Completely Randomized Block Design (CRBD) with two factors was used in this study. The first factor was the ratio of oil palm leaves to pandan leaves, consisting of three levels: (A1 = 70:30 w/w; A2 = 50:50 w/w; A3 = 30:70 w/w). The second factor was the addition of honey, with three types: (B1 = kapok honey; B2 = longan honey; B3 = forest honey). The results showed that the ratio of oil palm leaves to pandan leaves affected antioxidant activity, total phenolic content, total sugar content, and pH, but had no effect on color closeness based on chromameter tests, or the preference for color, taste, aroma, and appearance of the herbal drink. The addition of different types of honey affected antioxidant activity, total sugar content, and aroma preference, but had no effect on total phenolic content, pH, color closeness based on chromameter tests, or the preference for color, taste, and appearance of the herbal drink. The herbal drink with the highest antioxidant activity was produced at A1 (oil palm leaves to pandan leaves ratio = 70:30) and B3 (addition of forest honey), reaching 89.30%, with an average preference score of 4.78 (somewhat liked)
Perbedaan Konsentrasi Ragi terhadap Kualitas Donat Mochi Subargah , Diece Harti; Renada, Kirey Qanita; Kurniawan, Naneu Nurfarida; Peristiwati
BIOFOODTECH : Journal of Bioenergy and Food Technology Vol. 4 No. 1 (2025): JUNI
Publisher : Program Studi Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55180/biofoodtech.v4i1.1912

Abstract

Mochi donuts are an innovative bakery product that combines the traditional shape of donuts with the chewy texture of mochi. Fermentation plays a key role in shaping their final quality, with yeast concentration being one of the most critical factors. This study aims to determine the optimal yeast concentration that produces mochi donuts with the best sensory characteristics. The research employed a completely randomized design experimental method with three treatments: yeast concentrations of 1.3%, 1.5%, and 1.7%. Seventeen randomly selected panelists evaluated the aroma, taste, and texture of the donut samples using organoleptic tests. The results show that the 1.5% yeast concentration produced mochi donuts with the most desirable characteristics. This sample received the highest preference due to its balanced fermentation aroma, soft and consistent texture, and mild acidity. In contrast, the 1.3% concentration resulted in excessive acidity and unstable texture due to under-fermentation, while the 1.7% concentration led to over-fermentation, negatively affecting aroma and texture. These findings highlight that a precise balance in yeast concentration is essential to optimize sensory quality. Future research is encouraged to explore other influencing factors such as fermentation duration, temperature, or different yeast strains to further enhance the nutritional value, stability, and market potential of mochi donut products.
Pengaruh Fermentasi Saccharomyces cerevisiae terhadap Komposisi Kimia dan Cita Rasa Minuman Kopi Penyegar Muhammad, Ismail Hilmy; Eman, Darmawan; Rukmini, Ambar; Masrukan
BIOFOODTECH : Journal of Bioenergy and Food Technology Vol. 4 No. 1 (2025): JUNI
Publisher : Program Studi Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55180/biofoodtech.v4i1.1938

Abstract

This study aims to  determine the effect of variations in the concentration of Saccharomyces cerevisiae on the total sugar, alcohol, and caffeine content of refreshing coffee drinks and to determine the level of preference for refreshing coffee drinks produced. This study used a complete random design (RAL) with a single factor, namely the variation in the content  of Saccharomyces cerevisae  (0.1%, 0.3%, 0.6%, 0.9%, and 1.2%) with a fermentation time of 24 hours. Each of the refreshing coffee drinks produced was chemically analyzed (total sugar content, caffeine content, and alcohol content) and organoleptic with hedonic tests including color, aroma and taste. Each treatment was repeated 3 times. The data obtained was carried out Analysis of Variance (ANOVA), if there was a difference between the treatment, a follow-up test was carried out with the Duncan's Multiple Ranges Test (DMRT) Method at the level of 5%. The results of this study show that the concentration  of Saccharomyces cerevisiae  bacteria has an influence on the chemical and sensory characteristics of the refreshing coffee drink produced. The higher the concentration of Saccharomyces cerevisiae used, the lower the total sugar and caffeine content, the alcohol content increases, and the more undesirable the taste, aroma, and color of refreshing coffee drinks. Based on the results of the study, it was shown that  the acceptable refreshing coffee drink was  the maximum treatment of adding Saccharomyces cerevisiae of 0.3 grams, taste (4.3), taste color (4.4), taste aroma (4.4), total sugar content 3.7%, alcohol content 0.2%, and caffeine content 21%.
FRONTMATER VOL 4 No 1 JUNI 2025 Ulfah, Maria
BIOFOODTECH : Journal of Bioenergy and Food Technology Vol. 4 No. 1 (2025): JUNI
Publisher : Program Studi Teknologi Hasil Pertanian

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

Abstract

FRONTMATER VOL 4 No 1 JUNI 2025

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