cover
Article Per Year (5 Year)
All
Home Page
OAI Link
Editorial Team
Contact
Reviewer
Google Scholar
Contact Name
-
Contact Email
indexsasi@apji.org
Phone
+6285642100292
Journal Mail Official
indexsasi@apji.org
Editorial Address
Jalan Watunganten 1 No 1-6, Batursari, Mranggen Kab. Demak Jawa Tengah 59567
Location
Kab. demak,
Jawa tengah
INDONESIA
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
 7   8   9   10   11 
Formulasi dan Daya Terima Sereal Berbasis Tepung Gaplek dan Pisang sebagai Pangan Alternatif Adhelia Atarin Hananto Putri; Made Prasta Yostitia; 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.v4i3.6824

Abstract

This study was motivated by the potential of cassava as a local food resource that can be processed into gaplek flour for the development of alternative food products. However, the use of gaplek flour in food products still requires careful consideration of its physical and sensory characteristics, particularly the distinctive cassava aroma and product texture, which may affect consumer acceptance. This study aimed to determine the effect of different formulations of gaplek flour and banana on consumer acceptability and to identify the best cereal formulation. A quantitative approach was employed using two treatment formulations involving 30 untrained panelists. Data were collected through a hedonic test evaluating the attributes of color, aroma, taste, and texture. The data were analyzed using the Paired Sample t-Test. The results showed that formulation B obtained higher mean scores than formulation A for all sensory attributes evaluated. Statistical analysis indicated p-values of less than 0.05 for all attributes, demonstrating significant differences between the two formulations. Formulation B, which contained a higher proportion of banana, was identified as the best formulation and has the potential to be developed as a local resource-based alternative food product to support food diversification.
Pemanfaatan Terong Belanda sebagai Bahan Utama Pembuatan Es Krim Faras Yulita Sari; I Gusti Ayu Agung; Anggita Risa Budiarti
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.v4i2.6840

Abstract

The utilization of tamarillo (Solanum betaceum) as a food ingredient is still relatively limited, despite its rich content of vitamins, dietary fiber, and antioxidants that are beneficial to health. This study aimed to determine the effect of using whipped cream and milk powder on the organoleptic quality of tamarillo ice cream, describe the production process of tamarillo ice cream, and identify the level of consumer acceptance of the product. The research employed an experimental method with a descriptive quantitative approach. Two ice cream formulations were used, namely Sample A with whipped cream and Sample B with milk powder, both utilizing tamarillo jam as the main ingredient. Data were collected through observation, interviews, and questionnaires involving 20 panelists. The data were analyzed using descriptive statistics and Analysis of Variance (ANOVA) to determine differences in organoleptic characteristics, including color, aroma, taste, texture, and overall acceptance. The results showed that both tamarillo ice cream formulations were accepted by the panelists. The ANOVA test indicated that there were no significant differences between Sample A and Sample B in all organoleptic attributes, as the significance values were greater than 0.05. However, Sample A obtained higher mean scores for color, aroma, and taste, while Sample B obtained higher scores for texture and overall acceptance. Therefore, tamarillo has the potential to be utilized as the main ingredient in ice cream production and can be further developed as an innovative local fruit-based food product.
Pengembangan Snack Bar Berbasis Puree Ubi Jalar Ungu dan Kacang Almond sebagai Camilan Fungsional Penyandang Diabetes Yustisio Kurnia Pratama; Sugiman Sugiman; Salam Setiyawan
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.v4i2.6853

Abstract

Type 2 diabetes mellitus is a chronic disease requiring management through dietary regulation and appropriate food choices. Purple sweet potatoes and almonds contain fiber, bioactive compounds, protein, and unsaturated fats that can be utilized in food product development. This study aimed to develop a snack bar made from purple sweet potato puree and almonds and to evaluate consumer acceptance of the resulting product. A quantitative approach with a simple experimental design was employed, involving three formulations: F1 (70% purple sweet potato puree and 30% almonds), F2 (50% purple sweet potato puree and 50% almonds), and F3 (30% purple sweet potato puree and 70% almonds). Organoleptic testing was conducted with 30 untrained panelists using a five-point hedonic scale covering color, aroma, taste, texture, and overall acceptance. The results showed that F2 achieved the highest average scores for color (4.17), taste (4.37), texture (4.33), and overall acceptance (4.40). Meanwhile, F1 received the highest average score for aroma (4.27), whereas F2 scored 4.23. Overall organoleptic assessment results indicated that F2 was the best formulation, as it garnered the highest level of acceptance compared to F1 and F3. The research findings suggest that the snack bar made from purple sweet potato puree and almonds has the potential to serve as an alternative snack option. However, this study did not conduct analyses of nutritional composition or glycemic index, nor did it test blood glucose responses; therefore, further research is required to determine the physiological benefits of the product for individuals with type 2 diabetes mellitus.
Substitusi Tepung Ubi Ungu sebagai Pengganti Tepung Terigu dalam Pembuatan Nastar Adelia Maritta Anggraeni; Alip Suroto; I Gusti Ayu Agung
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.v4i2.6861

Abstract

The increasing demand for wheat flour in Indonesia, which still relies on wheat imports, has encouraged the use of local food ingredients as alternatives, one of which is purple sweet potato flour (Ipomoea batatas). This study uses purple sweet potato flour to replace wheat flour in nastar production. The method applied is an experimental design with a descriptive quantitative approach. The study aims to determine the effect of purple sweet potato flour on the final nastar product, the manufacturing process, and public acceptance of purple sweet potato nastar characteristics including color, aroma, taste, and texture. Flour formulations used in the experiment were 100%, 80%, and 60% (replacement levels). Data were collected through observation and questionnaires administered to 30 panelists. The collected data were analyzed by calculating total scores and mean values for each characteristic and by conducting ANOVA to determine whether there were significant differences in organoleptic evaluations of color, aroma, taste, texture, and overall acceptance. The results indicate that the color, aroma, taste, and texture of nastar with purple sweet potato flour substitution have potential to be used as an alternative replacement for wheat flour in the production of gluten-free food products.
Inovasi Produk Savory Snack Nori Berbasis Daun Katuk (Sauropus androgynus) Monika Destiavani; Afrilia Elizabet Sagala; Salam Setiyawan
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.v4i2.6863

Abstract

The high consumption of savory snacks in Indonesia is not yet balanced by the availability of snack products containing functional nutrients. This study utilized katuk leaves (Sauropus androgynus) as an alternative ingredient for producing an analog nori product. The study aimed to determine the optimal formulation and analyze product quality through organoleptic testing and consumer acceptance. An experimental method with a mixed-method approach was employed using three variations of katuk leaf concentration: Sample A (25%), Sample B (50%), and Sample C (75%). Data were collected through a descriptive test involving 6 trained panelists to evaluate product characteristics and a hedonic test involving 30 untrained panelists to measure preferences based on color, aroma, texture, and taste. The results showed that Sample B, with a 50% concentration or 100 grams of katuk leaves, was the optimal formulation. This sample produced an attractive green color, pleasant aroma without a grassy odor, and consistently crispy texture. The hedonic test showed the highest scores for color (4.2), aroma (4.1), texture (4.4), and taste (4.3). Overall, katuk leaf-based nori has potential as a healthy and economical snack alternative for the culinary industry. Shelf-life testing is recommended to ensure product stability before marketing.
Inovasi Pengolahan Ampas Tahu menjadi Kerupuk dalam Mendukung Penerapan Konsep Zero Waste Bayu Setyo Wibowo; Afiefah Sulistyowati; Dewi Hermawati Wahyuningsih
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.v4i2.6885

Abstract

Tofu pulp is a by-product of tofu manufacturing that still contains nutritional value. This study aims to identify the organoleptic properties, panelists’ preference, and the contribution of tofu pulp processing into crackers to the zero waste concept. A quantitative experimental method was applied using three formulations: F1 (1:5), F2 (1:3), and F3 (1:1) of tofu pulp to tapioca flour. Evaluation involved 30 panelists using descriptive organoleptic and hedonic tests with a four-point scale. Hedonic data were analyzed using the Friedman test, followed by the Wilcoxon Signed-Rank test. F1 showed the highest organoleptic scores for color (3.40), taste (3.43), and texture (3.73), while its tofu pulp aroma score was 2.13, indicating a milder aroma than the other formulations. In the hedonic test, F1 obtained scores of 3.60 for color, 3.57 for aroma, 3.67 for taste, 3.77 for texture, and 3.73 for overall liking. The Friedman test showed p < 0.001 for all attributes, while the Wilcoxon test indicated significant differences among formulations. F1 was then developed in a 100-gram package with a simulated production cost (HPP) of IDR 13,000 and an initial selling price of IDR 17,000 per package.
Karakteristik Kimia dan Susut Bobot Cookies pada Berbagai Rasio Kombinasi Tepung Ubi Ungu dan Tepung Kedelai Hilwatun Nisa; Sutrisno Adi Prayitno; Dwi Retnaningtyas Utami
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.v4i3.6916

Abstract

The public’s reliance on wheat-flour-based cookies has spurred the use of local food ingredients as a means of food diversification and improving the nutritional value of products. Purple sweet potatoes are rich in carbohydrates, fiber, and anthocyanins, while soybeans are a high source of plant-based protein, making both potential substitutes in cookie production. This study aims to analyze the effect of different ratios of purple sweet potato flour and soybean flour on the chemical characteristics and weight loss of cookies, as well as to determine the optimal treatment using the effectiveness index method (De Garmo). The study used a one-factor completely randomized design (CRD) with five treatments varying the ratio of purple sweet potato flour to soybean flour: P1 (81:9), P2 (63:27), P3 (45:45), P4 (27:63), and P5 (9:81), with each treatment consisting of five replicates. The parameters observed included carbohydrate, protein, fat, crude fiber, and weight loss. The data were analyzed using one-way ANOVA at a 5% significance level, followed by the DMRT test. The results of the study showed that the ratio of the combination of purple sweet potato flour and soybean flour had a significant effect (p < 0.05) on all parameters. Based on the effectiveness index method, the best treatment was obtained in P3 (45 g of purple sweet potato flour and 45 g of soybean flour), with a value of 0.726.

Page 11 of 11 | Total Record : 107

 7   8   9   10   11 

Filter by Year

2023 2026


Reset
Filter By Issues
All Issue Vol. 4 No. 3 (2026): September: Jurnal Teknologi Pangan dan Ilmu Pertanian Vol. 4 No. 2 (2026): Juni: Jurnal Teknologi Pangan dan Ilmu Pertanian Vol. 4 No. 1 (2026): Maret: Jurnal Teknologi Pangan dan Ilmu Pertanian Vol. 3 No. 4 (2025): Desember: Jurnal Teknologi Pangan dan Ilmu Pertanian Vol. 3 No. 3 (2025): September: Jurnal Teknologi Pangan dan Ilmu Pertanian Vol. 3 No. 2 (2025): Juni : Jurnal Teknologi Pangan dan Ilmu Pertanian Vol. 3 No. 1 (2025): Maret: Jurnal Teknologi Pangan dan Ilmu Pertanian Vol. 2 No. 4 (2024): Desember: Jurnal Teknologi Pangan dan Ilmu Pertanian Vol. 2 No. 3 (2024): September: Jurnal Teknologi Pangan dan Ilmu Pertanian Vol. 2 No. 2 (2024): Juni : Jurnal Teknologi Pangan dan Ilmu Pertanian Vol. 2 No. 1 (2024): Maret: Jurnal Teknologi Pangan dan Ilmu Pertanian Vol. 1 No. 4 (2023): Desember : Jurnal Teknologi Pangan dan Ilmu Pertanian Vol. 1 No. 3 (2023): September : Jurnal Teknologi Pangan dan Ilmu Pertanian Vol. 1 No. 2 (2023): Juni : Jurnal Teknologi Pangan dan Ilmu Pertanian More Issue