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Journal of Food Industrial Technology
Published by Politeknik Negeri Jember
ISSN : -     EISSN : 30324963     DOI : https://doi.org/10.25047/
Core Subject : Science, Agriculture, Engineering,
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Decision Sciences, Operations Research & Management Industrial & Manufacturing Engineering
The journal publishes original research and reviews papers on any subject at the interface between food industrial technology, particularly those of relevance to industry, including: Functional Food, Food Sensory, Food Nutrition, Food Security and Safety, Food Processing and Engineering, Food Microbiology, Agroindustrial Biotechnology, Agroindustrial Management and Systems, Waste Management and Technology, Sustainable and Smart Agroindustry, Food Packaging Technology
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Makanan
Articles 5 Documents
 1 
Search results for , issue "Vol. 1 No. 2 (2024): Mei" : 5 Documents clear
Smart System Farming Management: Exposure Fintech Bumdes Dalam Memperkuat Ketahanan Ekonomi Pada Sektor Pangan Thoriqi Firdaus; Farah Lailatul Nur Alifiyah; Ainunnuril Amelia
Journal of Food Industrial Technology Vol. 1 No. 2 (2024): Mei
Publisher : Journal of Food Industrial Technology

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/jofit.v1i2.4906

Abstract

Agriculture contributes significantly to food security and economic growth. A system for managing agriculture that is smart and based on financial capital and technology is needed to increase agricultural profits again. This research uses a mixed method with a sequential explanatory design, namely a causal-comparative study, and a grounded theory approach. Based on the results of multivariate statistical analysis tests, there are differences between traditional and modern farmers. Conventional and contemporary farmers have the same problems: lack of motivation to farm and insufficient availability of agricultural materials. The differences in farming capital, management and control, labor, and profits from farm products. Farmers need a system that can maximize agricultural yields by creating smart agriculture. This concept can be realized in a smart farming management system to control all pre-planting to post-harvest activities based on BUMDes fintech. Financial limitations make this fintech-based smart farming management system capable of being an alternative solution implemented in a hybrid manner so that all farmers can utilize it. Five features are available on the smart farming platform: information features, procurement of agricultural tools and materials, monitoring, and sales of farm and agricultural products. The advantages of a smart farming management system are increasing the productivity of farm products, improving the welfare of farmers, stabilizing market prices, improving the quality of agricultural products, opening up employment opportunities, and promoting agricultural products so that they have the potential to improve the socio-economic conditions of village communities.
Karakterisasi Sifat Kimia Crackers Ikan Tongkol Dengan Variasi Penambahan Tepung Ikan Tongkol (Euthynnus Affinis) Ara Nugrahayu Nalawati; Danu Indra Wardhana; Asih Imer Rita; Isya Lestari Triyudhani
Journal of Food Industrial Technology Vol. 1 No. 2 (2024): Mei
Publisher : Journal of Food Industrial Technology

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/jofit.v1i2.4914

Abstract

In general, crackers have a very high flour content and low protein content because they do not require too much dough expansion. The protein content of crackers sold commercially is only sufficient for around 5-8% of daily protein requirements. So it is necessary to substitute the basic ingredients for wheat flour with other flour ingredients that have a high protein content, one of which is tuna fish flour. This research aims to determine the best ratio and length of drying time for the chemical characteristics, color, aroma, taste and preferences of the crackers that the panelists like, as well as the shelf life of the tuna crackers. The parameters and tests used in this research include: water content, ash content, fat content, protein content, swelling power, and organoleptic tests (taste, color, aroma, preference). The research results showed that crackers with the addition of tuna fish flour met the quality requirements of SNI 01-2973-1992. The tuna fish flour cracker formulation has a water content of 0.4%, ash content of 0.2%, protein content of 7.11%, fat content of 16%, and swelling power of 0.6%.
Pemetaan Dan Analisis Kandungan Nutrisi Pada Minuman Starbucks Dengan Metode K-Means Raffi Radithya; Ratna Dian Saputri; Syalma Syahrafina Nurachma
Journal of Food Industrial Technology Vol. 1 No. 2 (2024): Mei
Publisher : Journal of Food Industrial Technology

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/jofit.v1i2.4916

Abstract

Dalam industri minuman, khususnya di Starbucks yang memiliki jangkauan global, keberlanjutan pertumbuhan bergantung pada penyesuaian dengan perkembangan tren dan kebutuhan konsumen, termasuk kebutuhan nutrisi. Penelitian ini bertujuan untuk menganalisis nutrisi dalam beberapa minuman Starbucks menggunakan metode klasterisasi K-Means, dengan fokus pada identifikasi variasi nutrisi di antara minuman tersebut. Metode K-Means digunakan dengan input berdasarkan data sekunder yang mencakup atribut-atribut terkait. Tahapan penelitian meliputi aktivasi library, eksplorasi data melalui boxplot, preprocessing data untuk kolom numerik, tuning model untuk menentukan jumlah klaster, pembangunan model, dan visualisasi hasil. Hasil analisis menunjukkan bahwa dari 242 objek yang dianalisis, terbagi menjadi 7 klaster. Kluster tersebut memiliki variasi kandungan nutrisi yang berbeda-beda, dengan kluster tertentu menunjukkan kandungan nutrisi tertinggi dengan cluster value 1.38, nutrisi cukup tinggi dengan cluster value 0.76, nutrisi tinggi dengan cluster value 0.49, nutrisi sedang dengan cluster value 0.24, nutrisi rendah dengan cluster value -0.21, nutrisi cukup rendah dengan cluster value -0.48, dan nutrisi paling rendah dengan cluster value -0.72. Temuan ini memberikan wawasan tentang variasi nutrisi dalam minuman Starbucks, yang dapat digunakan oleh perusahaan untuk menginformasikan keputusan strategis terkait dengan formulasi produk, pemasaran, dan penargetan konsumen. Selain itu, metode analisis yang digunakan dalam penelitian ini dapat diterapkan pada industri minuman lainnya untuk analisis nutrisi yang serupa. Kata Kunci : industri minuman; starbucks; kandungan nutrisi; k-means; clustering
Studi Penerapan Hazard Analysis And Critical Control Point (HACCP) Pada Pengolahan Cokelat Batang (Studi Kasus Di PTPN Xii Kendenglembu Banyuwangi) Mega Saniya Juli Nuriyatul Atmamti; Ara Nugrahayu Nalawati
Journal of Food Industrial Technology Vol. 1 No. 2 (2024): Mei
Publisher : Journal of Food Industrial Technology

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/jofit.v1i2.4921

Abstract

Keamanan pangan merupakan salah satu faktor penting dalam penyelenggaraan sistem pangan. Salah satu cara untuk menjamin keamanan produk dengan menggunakan sistem jaminan keamanan yang disebut Hazard Analysis and Critical Control Point (HACCP). PTPN XII Kendenglembu merupakan perusahaan yang bergerak dalam bidang agro bisnis dan agro industri. PTPN XII Kendenglembu belum menerapkan HACCP pada pengolahan cokelat batang. Adapun tujuan dari penelitian ini yaitu untuk melakukan studi penerapan sistem HACCP pada pengolahan cokelat batang dan memberi rekomendasi perbaikan yang bisa diberikan kepada PTPN XII Kendenglembu untuk menjalankan prinsip HACCP sesuai prosedur. Diperlukan adanya penyusunan rencana HACCP pada produk cokelat batang untuk meminimalisir adanya potensi bahaya pada saat proses produksi. Terdapat 3 CCP yang teridentifikasi pada bahan baku, diantaranya cokelat powder, lemak kakao, dan lesitin. Hal ini dikarenakan belum adanya pengujian sesuai SNI pada tiga bahan tersebut. Terdapat 6 CCP yang teridentifikasi pada tahapan proses, antara lain penerimaan bahan baku, roasting, grinding, ballmil, conching, pengemasan.
Effect Of Variations in Pineapple (Ananas Comosus (L) Merr.) Extract On Physiochemistry and Sensory Characteristic Of Mozzarella Cheese Muhammad Ardiyansyah; Kumala N.F.; Aulia M.; A.M. Handayani; Wahyu Suryaningsih; M. Mardiyanto; M.W. Apriliyanti
Journal of Food Industrial Technology Vol. 1 No. 2 (2024): Mei
Publisher : Journal of Food Industrial Technology

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/jofit.v1i2.4948

Abstract

Cheese is food processing from livestock with a white to yellowish color that was made from milk, enzyme rennet was used to coagulants. rennet enzyme more expensive than affordable other source coagulants like pineapple extracts that was contained bromelain enzyme to hydrolysis casein for made curd on processing mozzarella cheese. The aim of this research was effect of pineapple extract variations on the physicochemical properties such as hardness, water contents, and sensory properties of mozzarella cheese using a Completely Randomized Design (CRD) with 6 treatments and 3 replications. The results of the analysis of variance (ANOVA) of variations in pineapple extracts on hedonic and hedonic qualities properties such as texture, taste, and hardness have significantly. While, hedonic and hedonic qualities properties of color, aroma, and water contents have no significant influence. Thus, Better treatment was added by 30% pineapple extracts for mozzarella cheese which has hardness value of 22.883 mm/gr/sec, water contents of 41.74%, hedonic value of color=3.37 (like slightly), aroma=3.68 (like slightly), taste=3.96 (like) and texture 3.96(Like), hedonic quality value of color=3.32 (bone white slightly), aroma=3.84 (milk-flavour), taste=3 .92(savory) and texture 4.00 (elastic).

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