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Helmi Afroda
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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 58 Documents
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Formulasi dan Karakterisasi Sifat Fisikokimia serta Organoleptik Cookies Berbahan Tepung Gembili dan Mocaf dengan Penambahan Bubuk Kayu Manis Arvi Yashinta Andeswari; Maria Ulfah; Mohammad Prasanto Bimantio
BIOFOODTECH : Journal of Bioenergy and Food Technology Vol. 5 No. 1 (2026): JUNI
Publisher : Program Studi Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55180/biofoodtech.v5i1.1996

Abstract

This study aims to examine the effect of varying ratios of gembili tuber flour and mocaf flour, as well as cinnamon powder concentration, on the chemical and organoleptic characteristics of cookies. The study used a two-factor Complete Block Design (CBD), namely the gembili flour to mocaf flour ratio (80 g:20 g, 60 g:40 g, 50 g:50 g) and cinnamon powder concentration (0.5%, 1%, 1.5%) with two replicates. The parameters analyzed included moisture content, ash, protein, fat, crude fiber, carbohydrates, and organoleptic tests (color, aroma, taste, and texture). The results showed that the flour ratio had a significant effect on all parameters except color, taste, and texture. Meanwhile, the addition of cinnamon powder had a significant effect on moisture content, ash, fiber, fat, carbohydrates, and color, but had no effect on protein or the organoleptic tests for aroma, taste, and texture. The best cookies were produced in treatment T2B3 (60% gembili flour : 40% mocaf with 1.5% cinnamon), yielding a moisture content of 2.69%, ash 5.21%, crude fiber 5.86%, fat 12.54%, protein 4.16%, carbohydrates 76.73%, and a panelist preference score of 5.45 (in the “agak suka” category).
Pembuatan Shampo Berbahan Baku Minyak Kelapa dengan Penambahan Infused Oil Bunga Kenanga Febri Kusuma; Ngatirah; Reni Astuti Widyowanti
BIOFOODTECH : Journal of Bioenergy and Food Technology Vol. 5 No. 1 (2026): JUNI
Publisher : Program Studi Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55180/biofoodtech.v5i1.2280

Abstract

The purpose of this research is to find out: (1) To find out the effect of the proportions of coconut oil and Cananga odorata on the characteristics of shampoo, (2) To find out the effect of adding Cananga odorata infused oil on the characteristics of shampoo, (3) To find out composition the proportions of coconut oil and Cananga odorata and the addition of Cananga odorata infused oil produced a shampoo with the highest preferrence score. This research uses a Complete Block Design (RBL) with two factors and two replications. The first factor is the ratio of coconut oil and cananga odorata in making cananga odorata infused oil with 3 levels, namely 120:20 grams (6:1), 160:20 grams (8:1), and 200:20 grams (10:1), while the second factor is the addition of Cananga odorata infused oil, namely 30 grams, 40 grams and 50 grams. The results showed that: (1) the proportions of coconut oil and Cananga odorata oil affected the cleaning power and aroma organoleptic, but did not affect the pH, foam stability, density, viscosity and color and texture organoleptic. (2) The addition of Cananga odorata infused oil affected the viscosity, cleaning power and color organoleptic, but did not affect the pH, foam stability, density and aroma and texture organoleptic. (3) The overall preferences for shampoo was in the neutral category for all treatments, with the highest value of 3.76 at the proportion of coconut oil and Cananga odorata 200:20 grams with the addition of 40 grams of Cananga odorata infused oil.
Pemetaan Konsumsi Energi Spesifik (Specific Energy Consumption) dan Neraca Massa Proses Pengolahan Teh Hijau di Pusat Penelitian Teh dan Kina (PPTK) Gambung Akbar Fathurrachman; Reza Widyasaputra; Mukhammad Abdul Jabbar Filayati
BIOFOODTECH : Journal of Bioenergy and Food Technology Vol. 5 No. 1 (2026): JUNI
Publisher : Program Studi Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55180/biofoodtech.v5i1.2511

Abstract

Green tea processing is an energy-intensive agro-industrial activity, particularly during the enzyme inactivation and multi-stage drying phases. Efficient use of energy in such facilities is essential for operational sustainability yet baseline data at the unit-process level remain scarce for Indonesian factories. This study aimed to (i) determine the mass balance and process yield, (ii) quantify the electrical and thermal Specific Energy Consumption (SEC) at each processing stage, and (iii) identify the primary energy-waste hotspots within the gate-to-gate boundary of the green tea production system at the Research Institute for Tea and Cinchona (PPTK) Gambung, West Java. Data were collected through direct field measurement (clamp meter, moisture analyser, and logsheets) across 8 production batches during January–March 2026. The total production yield was 19.82%, reflecting the large moisture reduction from fresh shoots (>75% moisture content, wet basis) to the final packaged dry product (<4%). Total SEC of the system reached 34.56 MJ/kg of product, dominated by the thermal energy load of 32.65 MJ/kg (94.48%), with electrical energy contributing 1.91 MJ/kg (equivalent to 0.5302 kWh/kg). Hotspot analysis identified the final drying unit (Ball tea) as the largest single consumer, accounting for the highest share of thermal energy load and exhibiting a low thermal efficiency of only 16.75%. The Rotary Panner (enzyme inactivation) and the Endless Chain Pressure (ECP, first-stage drying) also constituted significant thermal contributors. These findings indicate that improvement priorities should focus on thermal insulation and combustion system modernisation at the main heating units to reduce specific energy consumption and operational energy waste.
Karakteristik Fisikokimia dan Penerimaan Konsumen Mayonnaise Rendah Lemak dengan Whey Protein (Shandong Kawah) sebagai Fat Replacer Elisa Tri Nursari; Masrukan
BIOFOODTECH : Journal of Bioenergy and Food Technology Vol. 5 No. 1 (2026): JUNI
Publisher : Program Studi Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55180/biofoodtech.v5i1.2527

Abstract

Increasing public awareness of healthy eating patterns has led to growing demand for low-fat food products with good sensory quality and nutritional value. Regular mayonnaise is high in fat and cholesterol because it uses oil and egg yolk as emulsifiers.Whey protein can emulsify and form gels, so it could replace egg yolk in low-fat mayonnaise.This study looked at how different amounts of whey protein affect the physicochemical properties, rheology, and consumer acceptance of mayonnaise. Low-fat mayonnaise was formulated with five concentrations of whey protein (0%, 2%, 4%, 6%, and 8%) using a Completely Randomized Design (CRD) with two replications. Parameters analyzed included moisture, fat, protein content, pH, viscosity, texture, color, emulsion stability, and hedonic tests. Results showed that increasing whey protein concentrations reduced fat content (from 37.68% to 29.87%) and increased protein content (from 2.86% to 5.08%). Viscosity increased substantially from 16.09 cP (control) to 38.99 cP at 8% whey protein, and emulsion stability improved from 87.10% (at 2% whey protein) to 100% at 8%, comparable to the control.High viscosity combined with a soft texture contributed to a more stable and sensorily preferred emulsion structure. The formulation with 4% whey protein provided the best balance of physical stability and consumer acceptance, achieving the highest overall hedonic score (3.17). Overall, this means whey protein can act as a functional alternative for developing healthier low-fat mayonnaise.
Karakteristik Dupa Aromaterapi dari Campuran Cangkang Kelapa Sawit dengan Bubuk Serai dan Variasi Perekat Aidah Adzra Pratama; Sunardi; Ida Bagus Banyuro Partha
BIOFOODTECH : Journal of Bioenergy and Food Technology Vol. 5 No. 1 (2026): JUNI
Publisher : Program Studi Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55180/biofoodtech.v5i1.2529

Abstract

Aromatherapy incense is a type of incense made from natural ingredients that when burned produces a certain aroma with the aim of providing a relaxing or therapeutic effect. The purpose of this study was to determine the effect of mixing shells and lemongrass powder and the type of adhesive on the quality of aromatherapy incense and to find out which incense produces a longer burning rate and is most preferred. In this study, a research method was used with an experimental design, namely a Randmized Complete Bloc Design (RCBD) of two factors, the first factor was the ratio of palm shell powder to lemongrass powder consisting of 3 levels (2: 1, 1: 1, 1: 2) and the second factor was the variation of adhesive consisting of 3 levels (gondorukem, damar resin, pine resin) with two repetitions. The results of this study indicate that the ratio of palm shells to lemongrass powder significantly affects the burning rate of incense, the type of adhesive affects the water content, and does not affect the ash content and density. The comparison of palm shells with lemongrass powder (1:2) in sample A3 and pine resin adhesive (B3) produced incense with the highest level of liking, and the lowest burning rate of 0.0414 g/minute.
Karakteristik Fisikokimia dan Organoleptik Gula Kelapa Serbuk dengan Penambahan Gum Arab sebagai Pengawet Nira pada Saat Penyadapan Anisya Jasmin Zahrani; Dwi Raharjo; Lucky Hartanti
BIOFOODTECH : Journal of Bioenergy and Food Technology Vol. 5 No. 1 (2026): JUNI
Publisher : Program Studi Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55180/biofoodtech.v5i1.2561

Abstract

This study aimed to determine the effect of adding gum arabic as a natural preservative to coconut sap during tapping on the organoleptic characteristics of coconut sugar powder. Coconut sap is highly susceptible to fermentation due to microbial activity, which can reduce the sensory quality of the final product. Therefore, the use of gum arabic with antimicrobial properties is expected to maintain sap quality and improve the sensory attributes of coconut sugar powder. This study employed a Randomized Block Design (RAK) with a single factor, namely gum arabic concentration (0; 0.5; 1.0; 1.5; 2.0; and 2.5 g) with four replications. The observed organoleptic parameters included color, aroma, taste, and overall acceptability. Data were analyzed using the Kruskal–Wallis test at a 5% significance level. The results showed that the addition of gum arabic had no significant effect on aroma, but significantly affected color, taste, and overall acceptability. Increasing gum arabic concentration tended to produce a browner color, sweeter taste, and higher panelist preference. The best treatment was obtained at 2 g gum arabic, resulting in brown color, typical coconut sugar aroma, sweeter taste, and the highest overall acceptability.
Karakteristik Fisiokimia Minuman Serbuk Siwalan Berbahan Dasar Buah Siwalan dan Buah Nanas Syarifa Ramadhani Nurbaya; M. Arief Setya Budi; Rima Azara; Lukman Hadi
BIOFOODTECH : Journal of Bioenergy and Food Technology Vol. 5 No. 1 (2026): JUNI
Publisher : Program Studi Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55180/biofoodtech.v5i1.2566

Abstract

The objective of this study was to determine the characteristics of siwalan powder beverages made from siwalan fruit (Borassus flabellifer L.) and pineapple (Ananas comosus). This study employed a factorial design with two factors. The first factor was proportion of siwalan and pineapple juice (90:10, 70:30, 50:50), while the second factor was the concentration of egg white powder (5%, 10%, 15%). The experiment was repeated three times. The best treatment was the siwalan powder drink (used foam mat drying method) with a siwalan-to-pineapple ratio of 90% : 10% and an egg white powder concentration of 10%, which had the following characteristics: moisture content 7.77%, vitamin C 0.05%, antioxidant activity 170.64 ppm (weak), solubility 43.26%, yield 18.01%, L* value of 81.57, a+ value of 4.84, and b+ value of 15.01. Siwalan powder drink can be one of the instant powdered beverages made from natural ingredients that are beneficial to health
Analisis Sensori dan Daya Terima Konsumen terhadap Snack Bar Gluten-Free berbasis Tepung Pisang, Sorgum dan Talas Elfani Devitasari; Dicky Aditya Warman; Nur Rizqi Bariroh; Ahmad Zamroni
BIOFOODTECH : Journal of Bioenergy and Food Technology Vol. 5 No. 1 (2026): JUNI
Publisher : Program Studi Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55180/biofoodtech.v5i1.2569

Abstract

This study aims to analyze the sensory characteristics and consumer acceptance of gluten-free snack bars made from banana flour, sorghum flour, and taro flour, each used as the main ingredient separately. The study used a completely randomized design (CRD) with three treatments: banana flour snack bars (P1), sorghum flour snack bars (P2), and taro flour snack bars (P3), each with three replicates. Sensory evaluation was conducted by 30 semi-trained panelists using hedonic and descriptive intensity tests for the attributes of color, aroma, texture, and taste. The data were analyzed using analysis of variance (ANOVA) at a 5% significance level. The results showed that the type of flour affected the aroma and taste attributes but had no significant effect on the likability scores for color and texture. The banana flour-based snack bars received the highest likability scores for color (3.80) and taste (3.47), while the sorghum flour-based snack bars received the highest likability score for aroma (3.87) and the highest color intensity score (4.60). All treatments showed a relatively similar level of texture acceptability, with a score of 3.07. The taro flour-based snack bars received the lowest scores for aroma and flavor. The results of the study indicate that banana flour and sorghum flour have better sensory characteristics and higher levels of consumer acceptance than taro flour, making them potential raw materials for the development of gluten-free snack bars based on local foods.

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