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Jurnal Teknologi Pangan dan Ilmu Pertanian
Published by International Forum of Researchers and Lecturers
ISSN : 29878519     EISSN : 2986934X     DOI : 10.59581
Core Subject : Agriculture,
Agriculture, Biological Sciences & Forestry
Jurnal Teknologi Pangan dan Ilmu Pertanian, dengan e-ISSN : 2986-934X, p-ISSN : 2987-8519 adalah jurnal yang ditujukan untuk publikasi artikel ilmiah yang diterbitkan oleh v. Ruang Lingkup: Jurnal menerima manuskrip penelitian sebagai berikut: ilmu pangan (termasuk kimia pangan, mikrobiologi pangan, dan biokimia pangan), teknologi pangan, pengolahan pangan, rekayasa pangan, keamanan pangan, nutrisi dan kualitas, serta aplikasi dalam industri pangan dan Ilmu Pertanian. Jurnal ini terbit 1 tahun 4 kali (Maret, Juni September dan Desember).
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Agronomi dan Ilmu Tanaman
Articles 107 Documents
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Teknik dan Faktor Keberhasilan Budidaya Bayam Hidroponik (Amaranthus sp.) dengan Sistem NFT Noval Khoeri Hidayah; Nova Irawan; Mu’jiyah Yuli Isnaini; Wanda Haura Salsabiella; Ailsa Rahmadita Yusuf; Karmann Ghia Budi Oktarini; Park Haneul Glebova; Levina Atha Nailah; Ratih Kemala Dewi; Edi Wiraguna
Jurnal Teknologi Pangan dan Ilmu Pertanian Vol. 4 No. 1 (2026): Maret: Jurnal Teknologi Pangan dan Ilmu Pertanian
Publisher : Lembaga Pengembangan Kinerja Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59581/jtpip-widyakarya.v4i1.6111

Abstract

Vegetables are an important horticultural commodity in fulfilling community nutritional needs; however, their consumption level in Indonesia remains relatively low, necessitating efforts to increase production. Spinach (Amaranthus sp.) is a promising vegetable due to its short growth cycle, ease of cultivation, and high nutritional value. Limited agricultural land, particularly in urban areas, poses a major constraint to conventional cultivation, thereby encouraging the adoption of alternative technologies such as hydroponics. The hydroponic system, especially the Nutrient Film Technique (NFT), offers efficient use of land and water while enabling better control of plant growth. This review aims to identify hydroponic cultivation techniques for spinach in greenhouse conditions and to analyze factors influencing its success, including nutrient concentration, growing media, pH, temperature, and light intensity. The findings indicate that optimal nutrient concentration ranges from 410–900 ppm, supported by proper environmental and pH management to enhance vegetative growth. The implementation of the NFT system improves production efficiency, resulting in more uniform, cleaner, and higher-quality yields. Nevertheless, challenges remain, including nutrient management, environmental fluctuations, and pest and disease risks. Therefore, proper and sustainable system management is essential to ensure successful hydroponic spinach cultivation.
Perngaruh Kombinasi Pupuk N dan Bakteri Fotosintetik terhadap Pertumbuhan dan Hasil Kedelai Edamame pada Tanah Gambut Faramedina Putri Pratiwi; Darussalam Darussalam; Tantri Palupi
Jurnal Teknologi Pangan dan Ilmu Pertanian Vol. 4 No. 1 (2026): Maret: Jurnal Teknologi Pangan dan Ilmu Pertanian
Publisher : Lembaga Pengembangan Kinerja Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59581/jtpip-widyakarya.v4i1.6121

Abstract

Edamame soybean plants are classified as a type of legume, growing upright and with dense leaves. Edamame soybeans can be consumed fresh or processed. One of the soils that can be planted with edamame is peat soil. However, peat soil still has obstacles such as acidic soil conditions and poor nitrogen (N) nutrients in the soil. Low nitrogen content in peat soil can be overcome by adding N fertilizer and photosynthetic bacteria. The use of photosynthetic bacteria in cultivating edamame soybeans can help increase nitrogen supply by fixing nitrogen (N) in the air. This research aims to determine the efficiency of applying a combination of nitrogen fertilizer and photosynthetic bacteria on the growth and yield of edamame soybeans in peat soil. This research was carried out in Pontianak City, with a research duration of approximately 3 months starting from 17 June - 29 August 2023. This research used a Completely Randomized Design consisting of 4 treatment levels, namely; n1= 25 kg/ha N fertilizer + photosynthetic bacteria, n2= 50 kg/ha N fertilizer + photosynthetic bacteria, n3= 75 kg/ha N fertilizer + photosynthetic bacteria, n4= 100 kg/ha N fertilizer + photosynthetic bacteria. The variables observed in this study consisted of plant height, number of productive branches, root volume, plant dry weight, number of root nodules, flowering age, number of pods and pod weight. This research aims to determine the efficiency of applying a combination of nitrogen fertilizer and photosynthetic bacteria on the growth and yield of edamame soybeans in peat soil. The results showed that the combination of nitrogen fertilizer and photosynthetic
Pengaruh Konsentrasi dan Lama Perendaman Hormon Auksin Sintetis terhadap Propagasi Vegetatif Tanaman Vanili (Vanilla planifolia Andrews) : Studi Kasus Suhu Ekstrem Muhammad Rilo Nuryadi Sulyanto; Hudaini Hasbi; Bejo Suroso
Jurnal Teknologi Pangan dan Ilmu Pertanian Vol. 4 No. 3 (2026): September: Jurnal Teknologi Pangan dan Ilmu Pertanian
Publisher : Lembaga Pengembangan Kinerja Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59581/jtpip-widyakarya.v4i3.6716

Abstract

This study aimed to determine the effect of synthetic auxin hormone concentration, soaking duration, and their interaction on the vegetative propagation of vanilla (*Vanilla planifolia* Andrews) under extreme temperature conditions. The research was conducted in Baratan Village, Patrang District, Jember Regency, from January to April 2026. A Randomized Block Design (RBD) was employed. Factor 1 consisted of four levels of synthetic auxin hormone concentration: 0 ppm, 5 ppm, 10 ppm, and 15 ppm. Factor 2 consisted of four levels of soaking duration: no treatment, 15 minutes, 30 minutes, and 45 minutes, with three replications for each. The results showed that the synthetic auxin hormone concentration influenced shoot length (at 9 and 10 weeks after planting/WAP), leaf count (9 and 10 WAP), internode length (9 and 10 WAP), primary root length (10 WAP), and lateral root count (10 WAP). Treatment A2 (10 ppm IBA concentration) yielded the best results. Soaking duration influenced primary root length (10 WAP) and lateral root count (10 WAP). Treatment W3 (45-minute soaking duration) yielded the best results. The interaction between concentration and soaking duration influenced primary root length (10 WAP). The combination treatment A2W2 (10 ppm IBA concentration and 30-minute soaking duration) yielded the best results.
Formulasi Snack Bar dengan Penambahan Ampas Kopi dan Uji Tingkat Penerimaan Konsumen Agustinus Patrick BL de Rozari; Jasanta Peranginangin; Salam Setiyawan
Jurnal Teknologi Pangan dan Ilmu Pertanian Vol. 4 No. 3 (2026): September: Jurnal Teknologi Pangan dan Ilmu Pertanian
Publisher : Lembaga Pengembangan Kinerja Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59581/jtpip-widyakarya.v4i3.6777

Abstract

This study aims to formulate snack bars based on Arabica coffee grounds substitution (0%, 10%, 20%, and 30%), analyze their organoleptic characteristics, and examine their economic feasibility. The research method used a quantitative experiment through a hedonic test with a 1–10 scale, involving 103 untrained panelists, then analyzed using one-way ANOVA and food costing analysis. The analysis results showed that variation in coffee grounds substitution had a significant effect (p = 0.000) on all organoleptic parameters. Formulation P2 (20% coffee grounds substitution) was selected as the best treatment with the highest mean scores: color 8.73, aroma 8.96, taste 8.96, texture 8.90, and overall acceptance 9.04 (Highly Liked). Based on the financial analysis, product P2 has a Cost of Goods Manufactured (COGM) of Rp6,570.37/pcs and a selling price of Rp12,000.00/pcs, resulting in a profit margin of 45.25%. In conclusion, 20% coffee grounds substitution produces a functional snack bar with optimal organoleptic quality and business feasibility.
Pemanfaatan Tepung Tulang Ikan Tuna dengan Penambahan Kacang Tolo Sebagai Sumber Kalsium pada Pembuatan Snackbar Dio Rendra Mahesa; Darmaesti Darmaesti; Salam Setiyawan
Jurnal Teknologi Pangan dan Ilmu Pertanian Vol. 4 No. 3 (2026): September: Jurnal Teknologi Pangan dan Ilmu Pertanian
Publisher : Lembaga Pengembangan Kinerja Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59581/jtpip-widyakarya.v4i3.6806

Abstract

This study aimed to determine the production process for tuna bone flour, assess panelist preference levels for Snack Bars containing black-eyed peas, and identify the most preferred formulation. An experimental method was employed using three formulations: Sample A (70% tuna bone flour : 30% black-eyed peas), Sample B (60% : 40%), and Sample C (50% : 50%). A 1-to-7 hedonic scale was used for evaluation by 30 panelists based on color, aroma, taste, texture, and overall impression. The results indicated that the tuna bone flour production process involved washing, boiling, drying, grinding, and sieving stages. Sensory test results showed that Sample A achieved the highest average scores across all attributes: color (6.00), aroma (5.33), taste (6.07), texture (5.83), and overall impression (6.00). Frequency evaluation also indicated that Sample A was the most preferred by panelists, with an overall positive acceptance rate of 76.67%. Therefore, Sample A represents the optimal formulation and holds potential for development as a Snack Bar utilizing tuna bone waste and local ingredients, offering a practical, nutritious, and value-added food alternative.
Penambahan Tepung Sorgum (Sorghum bicolor (L.) Moench) dalam Pembuatan Kue Kering Jenis Kastengel Santi Try Nugraheni; Jasanta Peranginangin; Anggita Risa Budiarti
Jurnal Teknologi Pangan dan Ilmu Pertanian Vol. 4 No. 3 (2026): September: Jurnal Teknologi Pangan dan Ilmu Pertanian
Publisher : Lembaga Pengembangan Kinerja Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59581/jtpip-widyakarya.v4i3.6807

Abstract

Kastengel is a popular cookie known for its savory taste, crunchy texture, and distinctive aroma. While typically made with wheat flour, kastengel can also be produced using local ingredients such as sorghum flour which offers high nutritional value and is gluten-free. This study examines kastengel produced with added sorghum flour and evaluates consumer acceptance levels. A quantitative experimental approach was employed using two recipes: Recipe A (50% wheat flour : 50% sorghum flour) and Recipe B (75 % wheat flour : 25% sorghum flour). Data collection involved organoleptic testing via questionnaires administered to 100 panelists as documentation. Aspects evaluated included color, aroma, texture, taste, and purchase intention. The results indicate that sorghum flour is a viable ingredient for kastengel production. Recipe B showed acceptance levels of 61% for color, 56% for texture, 46% for aroma, 53% for taste, and 47% for purchase intention, whereas Recipe A scored 52% across these aspects. It is concluded that adding 50 g of sorghum flour yields kastengel with favorable consumer acceptance, demonstrating potential for the development of local food-based products.
Pengembangan Manisan Kulit Jeruk Bali Sebagai Inovasi Pemanfaatan Food Waste pada Industri Kuliner Alexander Marvin Bimo Putra Prakosa; Afiefah Sulistyowati; Dewi Hermawati Wahyuningsih
Jurnal Teknologi Pangan dan Ilmu Pertanian Vol. 4 No. 3 (2026): September: Jurnal Teknologi Pangan dan Ilmu Pertanian
Publisher : Lembaga Pengembangan Kinerja Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59581/jtpip-widyakarya.v4i3.6817

Abstract

Pomelo peel is organic waste that has not been optimally utilized, despite its potential to be processed into value-added food products. One innovation is candied pomelo peel. This study aims to determine the characteristics of developed candied grapefruit peel, analyze consumer acceptance based on color, aroma, texture, and taste, and determine differences in consumer acceptance between two product formulations. The study used an experimental method with two formulations, Sample A and Sample B. Product assessment was conducted through an organoleptic test using a four-level hedonic scale involving 50 trained and untrained panelists. Data were analyzed descriptively using frequencies, percentages, and mean values, followed by the Wilcoxon Signed-Rank test. The results showed that the two formulations had different characteristics in color, aroma, texture, and taste, influenced by differences in pomelo peel ripeness. Both formulations were accepted by the panelists, with Sample A obtaining higher mean scores for all attributes. The Wilcoxon test showed significant differences in color (p = 0.049) and texture (p = 0.021), while aroma (p = 0.082) and taste (p = 0.070) showed no significant differences. Formulation variations affected preference for color and texture, but not aroma and taste.
Bibliometric Analysis of Dairy Cow Cooperatives Riany Aulia Shabila; Isnaini Rohmawati; Ria Apriani; Zulfa Nurul Fadilah; Tia Safira
Jurnal Teknologi Pangan dan Ilmu Pertanian Vol. 4 No. 2 (2026): Juni: Jurnal Teknologi Pangan dan Ilmu Pertanian
Publisher : Lembaga Pengembangan Kinerja Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59581/jtpip-widyakarya.v4i2.6818

Abstract

Dairy cooperatives play a strategic role in the development of the agricultural sector in a broad sense. These cooperatives can improve the welfare of dairy farmers, the efficiency of the milk supply chain, and the sustainability of smallholder livestock businesses. This study aims to analyze the development, research patterns, and scientific trends related to dairy cooperatives through a bibliometric analysis approach . The method used includes collecting scientific publication data from the internationally reputable database, Scopus. Data were analyzed using RStudio software, biblioshiny, and Vosviewer to identify author productivity, institutions, countries, collaboration networks, and dominant research themes. The analysis results show an increase in the number of publications related to dairy cooperatives in recent decades, with a primary focus on institutional aspects, cooperative management, sustainability, farmer welfare, and innovation in milk production systems. Furthermore, this study reveals a strong pattern of collaboration between countries and academic institutions, especially in countries with advanced dairy farming sectors. This study offers novelty by presenting a mapping of research developments on dairy cooperatives through a bibliometric analysis approach, which to date is still relatively limited and therefore requires further study.
Pengembangan Produk Minuman Bubuk Kacang Panjang Berpemanis Stevia Sebagai Inovasi Pangan Lokal Reyhan Franklin Abdullah; Alip Suroto; Ida Ayu Kade Rachmawati
Jurnal Teknologi Pangan dan Ilmu Pertanian Vol. 4 No. 3 (2026): September: Jurnal Teknologi Pangan dan Ilmu Pertanian
Publisher : Lembaga Pengembangan Kinerja Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59581/jtpip-widyakarya.v4i3.6819

Abstract

This study aimed to develop a powdered beverage product made from yardlong beans utilizing stevia as a natural sweetener, while comprehensively evaluating its organoleptic acceptance level. This research employed a quantitative experimental method utilizing a Completely Randomized Design (CRD). Three distinct formulations (F1, F2, and F3) were prepared using varying proportions of yardlong bean powder and maltodextrin, whereas the stevia sweetener was applied consistently across all treatments. The organoleptic evaluation involved 30 semi-trained panelists who provided ratings using a seven-point hedonic scale covering the parameters of color, aroma, taste, texture, and overall acceptance. Data analysis was carried out using IBM SPSS Statistics software and followed by Duncan’s test whenever significant differences among treatments were identified. Based on the analysis results, formulation F3 obtained the highest mean scores for the color parameter at 5.43, taste at 5.50, and overall acceptance at 5.43. Meanwhile, formulation F2 recorded the highest aroma score at 5.33. The texture acceptance parameter showed relatively uniform results across all formulations. The results of Duncan's test indicated no statistically significant difference in overall acceptance among the tested formulations. Nevertheless, formulation F3 persistently demonstrated the highest mean acceptance level and was considered the most potential formula for further development in future research.
Pengembangan Produk Popping Boba Sari Bunga Kecombrang (Etlingera elatior) sebagai Inovasi Produk Fungsional Ardi Prabanto; Alip Suroto; I Gusti Ayu Agung
Jurnal Teknologi Pangan dan Ilmu Pertanian Vol. 4 No. 3 (2026): September: Jurnal Teknologi Pangan dan Ilmu Pertanian
Publisher : Lembaga Pengembangan Kinerja Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59581/jtpip-widyakarya.v4i3.6822

Abstract

Kecombrang (Etlingera elatior) adalah tanaman herbal lokal Indonesia yang kaya akan senyawa bioaktif seperti flavonoid, polifenol, dan minyak esensial, namun pemanfaatannya dalam produk minuman inovatif masih sangat terbatas. Penelitian ini bertujuan untuk mengembangkan popping boba berbasis sari bunga kecombrang sebagai inovasi produk fungsional dan untuk menentukan pengaruh rasio sari bunga kecombrang terhadap air pada sifat organoleptik dan penerimaan panelis. Penelitian ini merupakan penelitian eksperimental dengan dua rasio perlakuan sari bunga kecombrang dan air, yaitu P1 (1:2) dan P2 (1:3) dari total 120 ml cairan pembuatan popping boba. Popping boba dibuat menggunakan teknik sferifikasi dasar dengan 1% natrium alginat dan 1% kalsium laktat, dan dibentuk menggunakan botol peras. Produk disajikan sebagai mocktail dalam botol plastik PET 1 250 ml dengan komposisi tetap 50 ml sirup jeruk, 150 ml air soda, dan 50 ml popping boba. Pengujian organoleptik dilakukan menggunakan metode uji hedonik oleh 30 panelis yang terdiri dari 15 panelis terlatih dan 15 panelis tidak terlatih, dengan penilaian pada atribut warna, aroma, rasa, dan tekstur menggunakan skala 1 hingga 5.

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