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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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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

Page 5 of 5 | Total Record : 43

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