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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 2 Documents
 1 
Search results for , issue "Vol. 4 No. 2 (2025): DESEMBER" : 2 Documents clear
Cookies Tepung Umbi Gembili dengan Variasi Perbandingan Tepung Mocaf dan Persentase Tepung Cangkang Telur Khasanuddin, Ahmad Malik; Ulfah, Maria; Ruswanto, Adi
BIOFOODTECH : Journal of Bioenergy and Food Technology Vol. 4 No. 2 (2025): DESEMBER
Publisher : Program Studi Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55180/biofoodtech.v4i2.1847

Abstract

This study examines the effect of the ratio of gembili tuber flour and mocaf flour, as well as the addition of eggshell flour, on the chemical and organoleptic properties of gembili tuber cookies produced. In addition, it aims to determine the treatment that produces the best gembili tuber cookies that are preferred for consumption. The experiment used a Completely Randomized Block Design (CRBD) with two factors. The first factor was the variation in the ratio of gembili flour to mocaf flour (100:0, 80:20, 60:40) w/w, while the second factor was the concentration of eggshell flour (3%, 6%, 9%) w/w.The results showed that the ratio of gembili flour to mocaf flour affected ash content, moisture content, fat content, protein content, calcium content, carbohydrate content, color preference, and texture preference of gembili cookies, but did not affect taste preference or aroma preference.The percentage of eggshell flour affected moisture content, ash content, protein content, fat content, carbohydrate content, calcium content, aroma preference, taste preference, and texture preference of gembili cookies, but did not affect color preference.The formulation capable of producing the best cookies was A2B3 (ratio of gembili tuber flour to mocaf flour = 80:20% and addition of 9% eggshell flour). These cookies had an average preference score of 5.73 (somewhat like), moisture content of 2.21%, ash content of 5%, protein content of 3.08%, fat content of 21.06%, carbohydrate content of 68.66%, and calcium content of 3.81 mg/100 g.
Pengaruh pH dan Lama Fermentasi terhadap Karakteristik pada Nata de Papaya Haq, Marisal; Farid, Ulfa Maulida; Romdhani, Ahmad Mundzir; Hidayatullah , Mohammad Nurul
BIOFOODTECH : Journal of Bioenergy and Food Technology Vol. 4 No. 2 (2025): DESEMBER
Publisher : Program Studi Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55180/biofoodtech.v4i2.2107

Abstract

The utilization of papaya in Indonesia, particularly in Sumenep Regency, remains suboptimal as most harvests are left to ripen on the tree without further processing. However, papaya contains high nutritional value and organic materials that can be processed into fermented products, such as nata. Nata is an extracellular polysaccharide produced by the bacterium Acetobacter xylinum in media rich in sugar and acid. This study aims to determine the effect of pH and fermentation duration on the physical characteristics of nata de papaya, including thickness, color, texture, and aroma. The research method employed a Completely Randomized Design (CRD) with variations in fermentation duration (4, 7, and 10 days) and acidity levels (pH 4 and 5). To test the influence of these variables, data were analyzed using a One-Sample t-test with a significance level of 0.005. The results showed that nata de papaya fermented for 10 days at pH 4 produced a thickness of 6.17 mm. A dominant white color was observed in the 7-day fermentation at pH 4, while a chewy texture and fresh acidic aroma emerged in the 7 and 10-day fermentations; meanwhile, the 4-day fermentation resulted in a neutral aroma. Statistical analysis proves that pH and fermentation duration have a significant effect on all physical characteristics of Nata de Papaya.

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