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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 79 Documents
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Gambaran Keamanan Makanan dan Nilai Gizi pada Menu Maincourse Ikan Woku Belanga di PT. Aerofood Indonesia Unit Denpasar
Jurnal Teknologi Pangan dan Ilmu Pertanian Vol. 2 No. 4 (2024): Desember: Jurnal Teknologi Pangan dan Ilmu Pertanian
Publisher : International Forum of Researchers and Lecturers

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59581/jtpip-widyakarya.v2i4.4696

Abstract

The provision of in-flight catering services is a crucial component in ensuring a high-quality flying experience, guaranteeing food safety and nutritional balance to support passenger health during flights. PT. Aerofood Indonesia Denpasar is committed to being an internationally recognized catering company that provides a diverse range of meals, including Asian cuisine, Japanese/Korean cuisine, Western cuisine, Nusantara and local cuisine, pastry and bakery products for airline passengers. One of the most frequently produced main dishes is Woku Belanga Fish.This study aims to provide a comprehensive overview of the importance of food safety implementation and nutritional analysis in the in-flight catering industry. The research employs a qualitative approach through observations and interviews. Food safety assessment is conducted by determining Critical Control Points (CCPs) at each stage, from raw material reception to distribution to the aircraft. The majority of product descriptions align with the Indonesian National Standard (SNI) 01-4852-1998. Laboratory examination of the Ikan Woku Belanga dish revealed a total plate count (TPC) of 1.1 × 10⁴ CFU/g, with no detectable levels of Enterobacter, Escherichia coli, Staphylococcus aureus, or Bacillus cereus. In terms of its nutritional value, when served as a lunch option for midday flights, the Woku Belanga Fish dish meets 61.5% of the energy requirement, 85.5% of protein, 60.5% of fat, and 54.7% of carbohydrates, based on an adult daily energy requirement of 2,150 kcal.
Penerapan HACCP dan Nilai Gizi pada Menu Appetizer Tuna Pasta Salad di PT. Aerofood Indonesia Unit Denpasar
Jurnal Teknologi Pangan dan Ilmu Pertanian Vol. 2 No. 4 (2024): Desember: Jurnal Teknologi Pangan dan Ilmu Pertanian
Publisher : International Forum of Researchers and Lecturers

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59581/jtpip-widyakarya.v2i4.4697

Abstract

The food industry not only pays attention to aspects of nutritional value and benefits, but also aspects of food safety by implementing a prevention system at the critical point of danger, namely HACCP. PT. Aerofood Indonesia is committed to meeting food needs on board aircraft and plays an active role as a provider of supporting services for Garuda Indonesia airline as the parent company and several foreign airlines. This research was conducted with a focus on the Tuna Pasta Salad menu. The food processing process from receiving raw materials to serving is analyzed according to HACCP principles, while the nutritional content of the menu is evaluated to ensure that the meal is balanced and adequate for passengers during the flight. This research is expected to provide a comprehensive picture of the importance of implementing food safety and nutritional analysis in the inflight catering industry. This research method uses a qualitative approach by conducting observations and interviews. At each stage, food safety at ACS Denpasar is carried out through the application of HACCP. From the results of microbiology laboratory tests, no pathogenic bacteria were found. The nutritional value per serving of tuna pasta salad is 113.4kcal, Fat=5,484g, KH=11,694g, Protein=4,242g. This menu is used as an appetizer which is sufficient for 17.65% of energy, of the 30% requirement for a passenger's lunch based on the nutritional adequacy of an adult, namely 2150 kcal.
Analisa Kualitas Selai dengan Penggunaan Sari Buah Sijentik (Bacceura Polyneura)
Jurnal Teknologi Pangan dan Ilmu Pertanian Vol. 3 No. 1 (2025): Maret: Jurnal Teknologi Pangan dan Ilmu Pertanian
Publisher : International Forum of Researchers and Lecturers

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59581/jtpip-widyakarya.v3i1.4698

Abstract

Fruit jam is a type of preserved food made mainly from fruit, aimed at extending shelf life. It consists of 45% fruit juice and 55% sugar, with a total soluble solid content of at least 65%. Sijentik (Baccaurea polyneura) is an exotic tropical fruit from Lima Puluh Kota region in West Sumatra, which is not well-known and is underutilized by the local community. This research aims to maximize the utilization of this fruit to enhance its economic value and add variety to the types of jam available in the market. The study analyzes the effect of using sijentik fruit juice on the quality of fruit jam (color, aroma, texture, and taste) using a pure experimental method by conducting three (3) trials with four (4) different treatments. The data type is primary data sourced from 30 semi-trained panelists who filled out the organoleptic test format. The technique used is analysis of variance (ANOVA) to analyze the organoleptic test data. The results of this study indicate that there is a significant effect in several categories of sensory tests from the use of sijentik fruit juice on the quality of the jam. There is a significant effect in several categories of sensory tests, namely color, texture, and taste. However, there is no significant effect for aroma.
Profil Fitokimia dan Aktivitas Antioksidan Ekstrak Etanol Daun Jambu Mete (Anacardium Occidentale Linn)
Jurnal Teknologi Pangan dan Ilmu Pertanian Vol. 2 No. 4 (2024): Desember: Jurnal Teknologi Pangan dan Ilmu Pertanian
Publisher : International Forum of Researchers and Lecturers

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59581/jtpip-widyakarya.v3i1.4699

Abstract

Cashew leaves or also called monkey guava are known by many people, especially in Southeast Sulawesi and are believed to have a number of health benefits but are still rarely known by some people. This study aims to determine the profile of secondary metabolite content and determine the antioxidant activity of ethanol extract of cashew leaves (Anacardium occidentale Linn) using the extraction method by maceration. The extraction process of old cashew leaves is carried out by the maceration method using 96% ethanol solvent for 3 days of soaking and stirring every 24 hours, then concentration is carried out through the evaporation process. Phytochemical testing includes identification of alkaloids, flavonoids, polyphenols, tannins, steroids/triterpenoids and saponins, as well as testing antioxidant activity using the DPPH method (1,1-diphenyl-2-picrylhydrazyl). The results showed that the extract of cashew leaves (Anacardium occidentale Linn) strongly positive contains phenolic compounds, flavonoids, steroids and saponins. Based on the results of the IC50 calculation, 96% ethanol extract has the highest antioxidant activity at a concentration of 14.35 ppm (µg/mL) with a very high category. The content of secondary metabolites and very high antioxidant activity from the results obtained, explain that cashew nuts have the potential to increase body immunity and can be used in various antioxidant food products so that cashew leaves are more economically valuable for the community.
Eksistensi Lapek Barajuik di Kalangan Masyarakat Pakandangan Kabupaten Padang Pariaman
Jurnal Teknologi Pangan dan Ilmu Pertanian Vol. 3 No. 1 (2025): Maret: Jurnal Teknologi Pangan dan Ilmu Pertanian
Publisher : International Forum of Researchers and Lecturers

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59581/jtpip-widyakarya.v3i1.4705

Abstract

This research raises the theme of the existence of traditional Minangkabau food, specifically Lapek Barajuik among the Pakandangan community, to understand how well this food is currently thriving. The main question posed is how to maintain its existence amidst the advancement of the times. This research aims to describe the existence of this food and identify the obstacles faced by the community in enhancing its existence. The method used is qualitative research with a descriptive approach, through data collection from observation, interviews, and documentation. Data analysis was conducted through data collection, reduction, display, and verification. The research results show that Lapek Barajuik plays an important role in the culture of the Pakandangan community, known for its unique shape and taste, as well as being a symbol of identity and ancestral heritage. Although there is interest from the community, including the younger generation, this food faces challenges such as competition with modern foods, seasonal nature, and lack of technological utilization in promotion. In conclusion, the existence of Lapek Barajuik among the Pakandangan community, especially the older generation, is still preserved. They appreciate this food as an important part of the culinary tradition. Its appeal, especially its unique shape, creates a special impression when a son-in-law brings this food as a gift to the in-laws' house, making it symbolic in the family visit tradition. On the other hand, the interest of the younger generation in it has declined due to the abundance of modern food variations, although they still like this dish, as evidenced during certain events where Lapek Barajuik became a choice and was favored by the community.
Pemanfaatan Jantung Pisang (Musa Paradisiaca) Sebagai Bahan Pangan Alternatif
Jurnal Teknologi Pangan dan Ilmu Pertanian Vol. 3 No. 2 (2025): Juni : Jurnal Teknologi Pangan dan Ilmu Pertanian
Publisher : International Forum of Researchers and Lecturers

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59581/jtpip-widyakarya.v2i4.4847

Abstract

Banana blossoms are a part of banana plants (Musa paradisiaca) that are often underutilized and considered agricultural waste. However, banana blossoms have significant potential as an alternative food source with high nutritional value. This study aims to analyze the nutritional content of banana blossoms, develop optimal processing methods, and evaluate their economic potential. The methods used include laboratory experimental approaches for proximate analysis, organoleptic tests for sensory evaluation, and cost analysis calculations for economic assessment.The research findings indicate that banana blossoms contain high fiber (5.7 g/100g), moderate protein (1.6 g/100g), low fat (0.3 g/100g), and are rich in calcium (50 mg/100g), potassium (553 mg/100g), and antioxidants. The optimal processing method was a combination of initial boiling followed by stir-frying, which preserved 87% of the nutrients and produced the best sensory profile. Product development, including banana blossom floss, chips, and flour, demonstrated high consumer acceptance (>70%) with a profit margin ranging from 35-55%.This study concludes that banana blossoms have great potential as a sustainable alternative food source with high nutritional value and promising economic prospects. Utilizing banana blossoms can contribute to food security, the diversification of functional food products, and the empowerment of community-based economic development. Therefore, further efforts to enhance the utilization of banana blossoms should be encouraged to support the sustainability of the food and economic sectors.
Pembuatan Jadam Liquid Fertilizer sebagai Solusi Peningkatan Kesuburan Tanah di Desa Antutan
Jurnal Teknologi Pangan dan Ilmu Pertanian Vol. 3 No. 1 (2025): Maret: Jurnal Teknologi Pangan dan Ilmu Pertanian
Publisher : International Forum of Researchers and Lecturers

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59581/jtpip-widyakarya.v3i1.4853

Abstract

Antutan Village faces soil fertility problems due to high acidity caused by the intensive use of chemical fertilizers without being balanced with organic matter. This has resulted in low agricultural productivity, especially in rice and cocoa crops. As an alternative solution that is environmentally friendly and economical, Jadam Liquid Fertilizer (JLF) was introduced to farmers through socialization and demonstration activities. This activity aims to increase farmers' understanding of the benefits of organic fertilizer in improving soil fertility and provide skills in the manufacture and application of JLF independently. The method used in this activity includes the delivery of material on the negative impact of excessive use of chemical fertilizers, the importance of microorganisms in the soil, and the technique of making JLF using local materials such as weeds, rice straw, and banana stump. Live demonstrations were conducted to show the fermentation process as well as how to apply JLF on farmland. Farmers were given the opportunity to actively participate in every stage of JLF production and application.The results showed a positive response from farmers who were interested in adopting this technology as an alternative to organic fertilizer. With this socialization and demonstration, it is expected that farmers can reduce dependence on chemical fertilizers and improve soil fertility in a sustainable manner. The application of JLF is expected to be the first step in the development of sustainable agriculture in Antutan Village.
Inovasi Teknologi Pemurnian Minyak Sawit Merah: Studi Integratif dari Penerapan Produksi Bersih dan Optimalisasi Kualitas Minyak dengan Metode Quality Function Deployment
Jurnal Teknologi Pangan dan Ilmu Pertanian Vol. 3 No. 2 (2025): Juni : Jurnal Teknologi Pangan dan Ilmu Pertanian
Publisher : International Forum of Researchers and Lecturers

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59581/jtpip-widyakarya.v3i2.4961

Abstract

Palm oil is a strategic commodity in the Indonesian economy. Innovation in palm oil filtration is needed to improve the quality and sustainability of production. This article aims to provide insight into the mechanism of the Oil Purification tool based on the Quality Function Deployment (QFD) method and compare it with conventional methods. The method used is a literature review from secondary sources such as journals and scientific articles related to palm oil filtration technology. The results showed that conventional methods have disadvantages such as high oil loss, suboptimal FFA control, and large environmental impacts. In contrast, the Oil Purification tool with QFD and clean production approach offers efficiency, ease of maintenance, and healthier and environmentally friendly filtration results. This innovation is an adaptive and economical solution for small and medium-scale industries.
Manfaat dan Hambatan Penerapan Hazard Analysis and Critical Control Points (HACCP) pada UMKM produk pangan di Indonesia: Kajian Literatur
Jurnal Teknologi Pangan dan Ilmu Pertanian Vol. 3 No. 2 (2025): Juni : Jurnal Teknologi Pangan dan Ilmu Pertanian
Publisher : International Forum of Researchers and Lecturers

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59581/jtpip-widyakarya.v3i2.4999

Abstract

Hazard Analysis and Critical Control Points (HACCP) is a food safety management system designed to identify, analyze, and control physical, chemical, and biological hazards throughout the food production process. In the context of Small, and Medium Enterprises (SMEs) in Indonesia, HACCP implementation is essential to ensure food safety, improve product quality, and enhance access to modern and export markets. This study is a literature review that analyzes 14 scientific articles published between 2000 and 2025, sourced from Scholar and Sinta databases. The analysis focused on abstract keywords to identify key concepts, findings, and research gaps regarding HACCP implementation in SMEs food businesses. The review findings indicate that HACCP offers positive impacts such as improved production efficiency, extended shelf life, and reduced contamination risks. The establishment of Critical Control Points (CCPs) in stages like grinding, packaging, and storage has proven effective in preventing potential hazards. However, several challenges hinder effective implementation, particularly in SMEs. Common obstacles include limited human resources, lack of technical knowledge, inadequate basic sanitation infrastructure, and weak documentation and monitoring systems. Several studies also emphasize that successful HACCP implementation relies heavily on intensive mentoring and strong support from government bodies, academia, and business partners. Therefore, a collaborative and strategic approach is essential to optimize HACCP implementation within the SMEs sector, contributing to an inclusive, adaptive, and sustainable national food safety system.
Kerentanan Sistem Pertanian akibat Eksternalitas Industri Energi: Studi Kasus Proyek Geothermal di Desa Batukuwung Padarincang, Banten
Jurnal Teknologi Pangan dan Ilmu Pertanian Vol. 3 No. 2 (2025): Juni : Jurnal Teknologi Pangan dan Ilmu Pertanian
Publisher : International Forum of Researchers and Lecturers

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59581/jtpip-widyakarya.v3i2.5421

Abstract

The Geothermal Power Plant (PLTP) project in Batukuwung Village, Padarincang District, Serang Regency, has raised concerns among the community about the threat of environmental damage and the disruption of the sustainability of local agricultural systems. During this time, the community relies on traditional agriculture that is closely tied to local social, cultural and ecological values. This research aims to assess the social and ecological impacts of the PLTP project on the lives of village communities. The method used is a descriptive qualitative approach with a case study, through purposive sampling techniques for in-depth interviews with affected residents, as well as online media analysis. The results show that the presence of the project has created ecological and social vulnerabilities, especially disruptions to water and land access, and narrowed the space for community participation in decision-making. The findings show that the clean energy narrative is not always in line with the reality on the ground. This research emphasizes the importance of the principles of ecological justice and local community sovereignty in energy development policies, especially in areas that depend on natural sustainability.

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