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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 49 Documents
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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
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.
Pemanfaatan Kulit Buah Nanas sebagai Selai dengan Variasi Jenis Gula Parapat, Yohana Monica Larasati; Mardhatilah, Dina; Sunardi , Sunardi
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.v4i2.2242

Abstract

This study investigated the effects of different sugar types coconut, palm, and granulated sugar and their concentration ratios on the characteristics of pineapple peel jam. Using a two- factor Randomized Complete Block Design, the research found that the type of sugar significantly influenced the jam's moisture content, pH, reducing sugar levels, color, and consumer preference for its color, taste, and spreadability, though it had no effect on vitamin C content or aroma preference. Similarly, the ratio of pineapple peel to sugar was found to significantly affect the jam's moisture content, pH, color, and preference for its color, aroma, and spreadability, while having no significant impact on reducing sugar, vitamin C, or taste preference. Overall, the findings highlight the critical role that both sugar type and concentration play in determining the final quality and sensory characteristics of pineapple peel jam.
Pemanfaatan Pelepah Kelapa Sawit dengan Penambahan Limbah Kertas Kardus sebagai Bahan Pembuatan Kertas Fajriansyah, Muhammad; Ngatirah, Ngatirah; Partha , Ida Bagus Banyuro
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.v4i2.2060

Abstract

This study aims to determine the effect of mixing oil palm fronds and cardboard waste on the physical quality of paper, as well as to determine the most optimal mixture ratio and NaOH concentration.) The treatment consisted of NaOH concentrations (25%, 50%, 75%) and variations in the ratio of fronds: cardboard waste (1:1, 1:2, and 2:1). This study was analyzed using a 2-factor Complete Block Design. The parameters observed included water content, moisture factor, pulp yield, thickness, and absorbency. The results showed that the ratio / comparison of oil palm fronds and cardboard waste affected the analysis of water content, moisture factor and pulp yield, but did not affect the thickness and absorbency tests. The concentration of NaOH 25% affected the thickness and absorbency tests of paper. The ratio of oil palm fronds and cardboard waste 1; 2 affected the paper thickness test, while the ratio of oil palm fronds and cardboard waste 2; 1 affected the absorbency of paper.
Pengaruh Suhu dan Waktu pada Kadar Gula Siwalan Cair Hasim, M. Zaki
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.v4i2.2108

Abstract

This study aims to analyze the effect of temperature variations and heating duration on the sugar content of liquid Siwalan (Palmyra palm) sugar. Sugar content is a critical parameter in determining the quality of processed palm sap products. The research method utilized an experimental design with two factors: heating temperature (100°C, 115°C, 125°C) and heating duration (1 hour, 2 hours, 3 hours). Data were analyzed using descriptive and inferential statistics (Two-Way ANOVA) after fulfilling the classical assumption tests of normality and homogeneity.The results showed that the sugar content of liquid Siwalan sugar ranged from 43.33 to 81.67 °Brix. The two-way ANOVA results confirmed that the temperature factor had a significant effect on sugar content 0.004, while the time factor 0.227 and their interaction 0.556 did not have a significant effect. Duncan's multiple range test showed that the 100°C treatment was significantly different from 115°C and 125°C, but there was no significant difference between 115°C and 125°C. Heating beyond the optimal point, particularly at a duration of 3 hours, tends to decrease sugar content due to thermal degradation through Maillard reactions and caramelization. The optimal condition was obtained at a temperature of 125°C with a heating duration of 2 hours, yielding the highest sugar content of 81.67 °Brix. Precise operational temperature control is a key factor in maintaining the efficiency and quality of liquid Siwalan
FRONT MATTER BIOFOODTECH VOLUME 4 NOMOR 2 DESEMBER 2025 Adisetya, Erista
BIOFOODTECH : Journal of Bioenergy and Food Technology Vol. 4 No. 2 (2025): DESEMBER
Publisher : Program Studi Teknologi Hasil Pertanian

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Abstract

FRONT MATTER BIOFOODTECH VOLUME 4 NOMOR 2 DESEMBER 2025

Page 5 of 5 | Total Record : 49

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