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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 43 Documents
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Potensi Pengembangan Porang sebagai Sumber Bahan Pangan di Pulau Lombok Nusa Tenggara Barat Muhammad Nizhar Naufali; Destiana Adinda Putri
BIOFOODTECH : Journal of Bioenergy and Food Technology Vol. 1 No. 02 (2022): Desember
Publisher : Program Studi Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55180/biofoodtech.v1i02.317

Abstract

Porang (Amorphophallus muelleri Blume) merupakan tanaman umbi-umbian yang tumbuh liar di kawasan hutan di Indonesia. Tanaman porang biasanya tumbuh secara alami di beberapa Kawasan hutan di Pulau Lombok Nusa Tenggara Barat dan memiliki preferensi habitat tumbuh pada lereng perbukitan dengan kelembaban udara cukup tinggi dan dibawah vegetasi pepohonan. Tanaman ini menghasilkan umbi yang memiliki banyak manfaat. Umbi porang mengandung senyawa Glukomanan dan menghasilkan tepung porang yang banyak di gunakan sebagai bahan utama ataupun alternatif dalam industi pangan, sehingga menjadikan umbi porang memiliki nilai jual yang cukup tinggi dan menjadi salah satu komoditi ekspor. Masyarakat Pulau Lombok saat ini melihat potensi budidaya porang menjadi salah satu prospek dalam usaha budidaya. Dari literatur-literatur yang dikaji dapat dilihat bahwa setiap Kabupaten di Pulau Lombok saat ini banyak melakukan pengujian, penelitian dan inovasi dalam upaya memaksimalkan budidaya maupun pemanfaatan umbi porang sebagai bahan baku untuk diekspor serta sebagai pangan alternatif. Hal ini menunjukkan bahwa adanya potensi pengembanagan tanaman porang sebagai salah satu usahatani yang menjanjikan bagi masyarakat di Pulau Lombok Nusa Tenggara Barat. Hasil review ini diharapkan dapat memberikan informasi bagi masyarakat terkait potensi tanaman porang di Pulau Lombok Nusa Tenggara Barat dan menjadi sumber referensi bagi penelitian lain yang mengangkat tema serupa.
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%.
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).  

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