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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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Pemanfaatan Arang Aktif Berbahan Pelepah Kelapa Sawit sebagai Adsorben Pemurnian Biodiesel dari Minyak Curah Rios, Jeremia Yosafat; Bimantio, Mohammad Prasanto; Ruswanto, Adi
BIOFOODTECH : Journal of Bioenergy and Food Technology Vol. 3 No. 1 (2024): JUNI
Publisher : Program Studi Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55180/biofoodtech.v3i1.803

Abstract

The trans esterified biodiesel cannot be used immediately, because it still contains reaction residue and impurities. So it needs purification. One of them can use activated charcoal. The material used to make activated charcoal is palm fronds. Palm fronds contain lignocellulosic components, namely 25.08% cellulose, 24.06% hemicellulose and 18.46% lignin. This component can be applied as an adsorbent. The aim of the research was to determine the size of the activated charcoal and the length of time the adsorption of activated charcoal had an effect on biodiesel purification and to find out the best formulation from the ratio of the size of activated charcoal and the adsorption time to biodiesel purification. This study used a complete block design (RBL), with two factors, namely the ratio of activated charcoal size (A) and adsorption time (B) carried out 2 repetitions. For the average results of the analysis of this study, the acid number was 7.66 mg-KOH/gr, the saponification number was 251.75 mg KOH/gr, the density was 0.93 g/ml, the viscosity was 31.64 cst, the chromameter colour was 3.43, the impurities content was 4 .4% and GC-MS contained the most compounds, namely 9-Octadecenoic acid (Z)-, methyl ester with a surface area of 42.80% and a retention time of 27.292 minutes. The conclusion of the study is that the size comparison of activated charcoal and adsorption time made from palm fronds can adsorb impurities in biodiesel.
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

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Abstract

FRONT MATTER BIOFOODTECH VOLUME 2 NOMOR 2 DESEMBER 2023
Karakterisasi Bioetanol dari Limbah Tandan Kosong Kelapa Sawit Faturochman; Supriyanto, Gani; Oktavianty, Herawati
BIOFOODTECH : Journal of Bioenergy and Food Technology Vol. 3 No. 1 (2024): JUNI
Publisher : Program Studi Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55180/biofoodtech.v3i1.1087

Abstract

At the moment, Indonesia still relies heavily on fossil fuels to cover its domestic energy demands. However, one of the main causes of the rise in greenhouse gas emissions is the nation's reliance on fossil fuels for energy damage to the environment. An alternate energy source is called bioethanol. The fermentation process of natural ingredients with the help of microorganisms, Bioethanol produced from biomass in this study is palm empty fruit bunches (PEFB) because of the cellulose content of 45.59% which can be converted into second-generation bioethanol. Poses for making bioethanol of PEFB through the process of pretreatment, hydrolysis, fermentation, and distillation. The purpose of this study is to determine the characteristics of bioethanol produced by PEFB waste. Bioethanol characteristic testing refers to test standards determined by SNI 7390:2008/2013, This study produced ethanol content of 4.92% in 6-day fermentation that did not meet the specified standards, methanol content produced 0.4% in 10-day fermentation and had met the specified standards, water content in 4-10 days fermentation produced 25.56%-30.72% did not meet the specified standards, denaturant content in 10-day fermentation produced 9% had met the specified standards. The fermentation of 6 days produced the best condition, obtaining 4.92% ethanol content and 25% moisture content. Still, it did not meet the specific standards of SNI 7390:2008, but met the SNI standards for the methanol content of 0.4%, denaturant level of 11%, acidity of 0.3 mg /L, chloride ion levels of 0.7 mg /L, sulphur content of 0.68 mg /L, and the sap content of 7 mg / l.  
Kajian Pustaka Metode Optimasi Respons Surface Methods dan Thin Layer Equation pada Produk Pengeringan Rempah Rimpang (Jahe, Kunyit, Temulawak) Evania, Maria Krisna; Fransiska
BIOFOODTECH : Journal of Bioenergy and Food Technology Vol. 3 No. 1 (2024): JUNI
Publisher : Program Studi Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55180/biofoodtech.v3i1.1209

Abstract

Ginger, turmeric, and curcuma are rhizome spices that have the highest production value in Indonesia. Fresh products from rhizomes have high water content and are often damaged by microorganisms. For this reason, proper and efficient processing is needed so that the quality of the rhizome spices is maintained and under the standards set by the Indonesian National Standards. One of the appropriate processing methods for rhizome spices is the drying method. Drying is the oldest technique for food preservation and is an indispensable process in the food industry. The drying process aims to reduce water content and activity to safe limits that can extend shelf life, minimize packaging demands, and reduce weight during distribution. Various conventional and modern drying techniques have been applied to spices, namely solar drying, oven drying, and microwave drying. To obtain final drying results in good quality and high drying efficiency, it is necessary to optimize the drying method process conditions, including mathematical modelling using the RSM (Response Surface Method) method and the Thin Layer Drying Equation. From the optimum conditions for each drying method, a regression analysis was then carried out on several drying quality parameters for ginger, turmeric, and ginger. The higher the value of the regression coefficient (R2) and the closer it is to 1 in the mathematical modelling obtained, then this mathematical modelling is the best.  
Formulasi Bubur Instan Ubi Jalar Kuning (Ipomea batatas L.) Kaya Serat dengan Kombinasi Biji Kecipir (Psophocarpus tetra gonolobus) sebagai Sumber Protein Saragih, Jennifer Capriati; Widyasaputra, Reza; Partha, Ida Bagus Banyuro
BIOFOODTECH : Journal of Bioenergy and Food Technology Vol. 3 No. 1 (2024): JUNI
Publisher : Program Studi Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55180/biofoodtech.v3i1.1217

Abstract

Instant porridge is a product designed to provide convenience and ease of serving. This study aims to determine the characteristics of instant porridge of yellow sweet potato and kecipir seeds as well as the organoleptic most favored by panelists. The experimental design used was a Complete Block Design (RBL) with 2 factors. Factor P was the ratio of yellow sweet potato and kecipir seeds P1 (80%:20%), P2 (70%:30%), P3 (60%:40%)Factor S is the difference in drying temperature, namely S1 (1050C), S2 (1150C), S3 (1250C). In the analysis of water content, the best sample in P3S3 is 3.57%, analysis of ash content of the best sample in P3S3 is 3.55%, analysis of fat content of the best sample in P3S3 is 8.50%, analysis of protein content of the best sample in P3S1 is 14.60%, analysis of carbohydrate content of the best sample is 73.62%, analysis of crude fiber content of the best sample in P1S3 is 4.58. In the rehydration power analysis, the best sample in P1S1 is 3.73 mL/g, the best rehydration time analysis in P1S3 is 9.89 seconds.  
Pengaruh Perbedaan Jenis Kulit Kopi dan Penambahan Daun Rosemary (Rosmarinus officinalis) terhadap Karakteristik Cascara Celup Butar-Butar, Awido; Sunardi; Widyowanti, Reni Astuti
BIOFOODTECH : Journal of Bioenergy and Food Technology Vol. 3 No. 1 (2024): JUNI
Publisher : Program Studi Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55180/biofoodtech.v3i1.1324

Abstract

The objectives of this study are: (1) to determine the effect of coffee skin type with the addition of rosemary leaf powder on the characteristics of cascara dip; (2) to know the formulation of the type of coffee skin with the addition of rosemary leaf powder that produces the most preferred cascara dip for the panelists. The latest in this study is an innovation to eliminate the taste of cascara with rosemary leaf powder, as well as practical and contemporary presentation in the form of dip cascara. The research will use 2 factors. The first factor is type coffee skin (A) with 3 levels, namely A1= arabica coffee skin, A2= robusta coffee skin, and A3 = arabica and robusta coffee skin blend with a 1:1 ratio. The second factor is the addition of rosemary leaf powder by weight of cascara with 3 levels, namely B1= 2%, B2= 4%, and B3= 6%. The results of the study showed that: (1) The type of coffee skin with the addition of rosemary leaves had an effect on the tannin content, taste, and color of the cascara dip. But it has no effect on antioxidant levels, caffeine levels, total acidity, total color difference, and aroma. (2) Cascara dip made from arabica coffee bark with the addition of 2% rosemary leaves (A1B1) is a cascara that consumers prefer (somewhat like) has an antioxidant level of A1B1 37.397%, caffeine 0.97%, tannins 0.0080, total acid 0.109, total color difference 29.173, moisture content 5.57% and ash content 1.815%.
FRONT MATTER BIOFOODTECH VOLUME 3 NOMOR 1 JUNI 2024 Adisetya, Erista
BIOFOODTECH : Journal of Bioenergy and Food Technology Vol. 3 No. 1 (2024): JUNI
Publisher : Program Studi Teknologi Hasil Pertanian

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

Abstract

FRONT MATTER BIOFOODTECH VOLUME 3 NOMOR 1 JUNI 2024

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