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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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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. 3 (2025): September: 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.v3i3.5429

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 disruption of the sustainability of the local agricultural system. So far, the community has depended on traditional agriculture that is closely tied to local social, cultural, and ecological values. PLTP projects, which are framed as part of the clean energy transition, actually create tensions between development and environmental conservation. This research aims to examine the social and ecological impact of the PLTP project on the lives of the village community. The method used is a qualitative approach with case studies. Data were collected through purposive sampling techniques for in-depth interviews with affected residents, community leaders, and environmental activists, as well as analysis of online media content and policy documents. The results of the study show that the presence of the project has created ecological and social vulnerability. Disruption to access to clean water, degradation of soil quality, and disruption of agricultural ecosystems are serious threats. In addition, the space for public participation in the project-related decision-making process is very limited, thus triggering resistance and horizontal conflicts. These findings show that the clean energy narrative does not always align with the reality on the ground. Therefore, it is important to consider the principles of ecological justice and the sovereignty of local communities in any energy development policy. This study recommends participatory dialogue and a thorough environmental evaluation before the project proceeds, so that development does not compromise the right of life of local communities and the ecological sustainability of the region. The active involvement of citizens as subjects, not objects of development, is the key to creating sustainable and equitable solutions for all affected parties.
Pengaruh Penggunaan Cairan yang Berbeda terhadap Kualitas Organoleptik Mochi
Jurnal Teknologi Pangan dan Ilmu Pertanian Vol. 3 No. 3 (2025): September: 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.v3i3.5485

Abstract

Mochi-based food products are increasingly popular in Indonesia due to their chewy texture and distinctive sweet taste, making them a popular snack among various groups. As consumer interest in mochi increases, innovation in the production process is crucial, particularly in the selection of liquid ingredients as one of the main components. The use of different liquids has the potential to affect the organoleptic characteristics of mochi, such as color, aroma, texture, and taste, thereby increasing the product's appeal and selling value. This study aims to analyze the effect of the type of liquid used on the organoleptic quality of mochi. The study was conducted using a quantitative approach through an experimental method using a one-factor completely randomized design (CRD) with three replications. The study sample consisted of 30 untrained panelists selected through a total sampling technique from among students of the Culinary Arts Study Program, Padang State University. The four types of liquids used for treatment were water, soy milk, coconut milk, and coconut water. Assessment was carried out using an organoleptic test with a 7-point hedonic scale, covering five aspects: color, aroma, texture, taste, and overall acceptability. Data were analyzed using a one-way ANOVA test to determine the significance of differences between treatments. The results showed that mochi with coconut water scored the highest in color (5.88), texture (6.39), flavor (6.07), and overall acceptability (5.88), while the highest aroma was obtained from mochi with soy milk (6.50). Although statistical results showed no significant difference between treatments (p > 0.05), mochi with coconut water was subjectively preferred by panelists. Therefore, coconut water is recommended as an alternative liquid ingredient that has the potential to improve mochi sensory. Therefore, coconut water is recommended as an alternative liquid ingredient that has the potential to enhance the sensory qualities of mochi.
Pengaruh Substitusi Wortel Parut Terhadap Sifat Sensori Dan Kesukaan Muffin
Jurnal Teknologi Pangan dan Ilmu Pertanian Vol. 3 No. 3 (2025): September: 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.v3i3.5492

Abstract

This study aims to analyze the effect of grated carrot addition on muffin quality, including aspects of shape, color, aroma, texture, and taste. Muffins are a popular bakery product due to their soft texture and varied flavors, which can be enhanced by the addition of nutritious ingredients such as carrots. Carrots are rich in vitamin A, fiber, and beta-carotene which can improve the nutritional value as well as the sensory characteristics of muffins. This study used an experimental method with a completely randomized design (CRD) and four treatments (0%, 10%, 20%, and 30% grated carrot substitution) with three replications. Sensory quality tests and hedonic tests were conducted with untrained panelists, and data were analyzed using one-way ANOVA. The results showed that muffins with 20% grated carrot substitution had the best scores in terms of shape and aroma, while 30% substitution produced the best color, texture, and taste in the sensory quality test. The hedonic test showed that 20% substitution was most preferred for shape and color, while 30% substitution was preferred for aroma, texture, and taste. Furthermore, the addition of grated carrots to muffins not only improves the organoleptic quality but also provides additional beneficial nutritional content, such as vitamin A and fiber. This study concluded that the addition of grated carrots can improve the overall quality of muffins and recommends using a 30% substitution for optimal results, as it can enhance the aroma, taste, and texture that consumers prefer without reducing the overall quality of the muffins.
Inovasi Pengolahan Pangan Berkelanjutan untuk Meningkatkan Kesehatan Masyarakat: Kajian Literatur
Jurnal Teknologi Pangan dan Ilmu Pertanian Vol. 3 No. 3 (2025): September: 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.v3i3.5647

Abstract

This study aims to analyze various sustainable food processing innovations that contribute to improving public health in Indonesia. The research was conducted through a literature review of 13 scientific articles published between 2015 and 2025 that discussed aspects of nutritional innovation, environmentally friendly processing technology, social empowerment, and food waste management. The analysis results indicate that the use of local food ingredients such as moringa leaves, snakehead fish, and soybeans plays a significant role in improving nutritional literacy, preventing stunting, and strengthening family food security. Meanwhile, the application of appropriate technologies such as oil draining machines, energy-efficient dryers, and waste processing into organic fertilizer contributes to production efficiency and reduced environmental impact. Furthermore, social innovation through the empowerment of MSMEs and women's groups can strengthen the local economy and foster environmental awareness. Thus, the synergy between nutritional, technological, and social innovations forms the basis for developing a healthy and sustainable food system to support the achievement of SDGs 2 and 3 in Indonesia.  
Pengaruh Audio Suara Kucing terhadap Intensitas Serangan Hama Tikus (Rattus spp.) di Pertanaman Jagung (Zea mays L.)
Jurnal Teknologi Pangan dan Ilmu Pertanian Vol. 3 No. 4 (2025): 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.v3i4.5942

Abstract

Continuous chemical control of rat pests (Rattus spp.) can sometimes lead to resistance and resurgence problems, and even some cases of inaccurate targeting ultimately killing livestock. The idea of ​​​​repelling rats in rice fields using vibrations of crickets and other natural animals transmitted via radio has been done and the results are quite optimal for rat control, but it has not been done in corn cultivation. The purpose of this study was to determine the effect of cat sound audio on the intensity of rat pest attacks (Rattus spp.) in corn (Zea mays L.) plantations. The research location was in a farmer's land owned by a farmer in Dagan Village, Solokuro District, Lamongan Regency. Observations were carried out on two corn fields, each measuring 1400 m2 with a distance of 1 meter between the two fields. Determination of sampling points using the diagonal method, each into 5 sub-observation plots. In each sub-plot, markers were placed as sampling points. Audio with cat and bird sounds was played continuously from 05.00 pm - 07.00 am. Observations were conducted at 7:00 a.m. at all sampling points at 30 and 60 days after planting. Observations were conducted for three days using audio and three days without audio. Damage symptoms were observed directly at each sampling point. Corn plants showing symptoms were then recorded and analyzed using the Damage Intensity formula. Observations showed that the use of cat sound audio was able to reduce the level of rat infestation. At 30 days after planting, the damage percentage was reduced by 8.33%. Meanwhile, at 60 days after planting, the damage percentage was reduced by 18.33%.
Pengaruh Dosis Dolomit dan Pupuk NPK terhadap Pertumbuhan dan Hasil Sorgum pada Tanah Gambut
Jurnal Teknologi Pangan dan Ilmu Pertanian Vol. 3 No. 4 (2025): 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.v3i4.5988

Abstract

Sorghum (Sorghum bicolor L.) is an annual crop that is tolerant to drought and requires relatively low water input, making it suitable for cultivation on suboptimal lands such as peat soils. However, the utilization of peat soils for crop production faces major constraints, including high soil acidity and low availability of essential macronutrients, particularly nitrogen (N), phosphorus (P), and potassium (K). Improving the chemical properties of peat soils can be achieved through the application of dolomite to reduce soil acidity and NPK fertilizer to enhance nutrient availability. This study aimed to evaluate the growth and yield responses of sorghum to different combinations of dolomite and NPK fertilizer rates on peat soil and to determine the most efficient dosage. The experiment was conducted using a factorial randomized block design with two factors, namely dolomite rate and NPK fertilizer rate. Observations were made on growth and yield parameters of sorghum. The results showed that the interaction between dolomite and NPK fertilizer had no significant effect on all observed parameters. Based on efficiency analysis, the application of 1.16 kg dolomite per bed and 200 kg NPK per hectare was identified as the most efficient dosage to support the growth and yield of sorghum on peat soil. These findings indicate that appropriate soil amendment and fertilization management are essential for optimizing sorghum production on peat soils.
Optimasi Rasio Glukomanan dan Xanthan Gum terhadap Karakteristik Fisikokimia dan Sensoris Kukis Berbasis Tepung Bebas Gluten
Jurnal Teknologi Pangan dan Ilmu Pertanian Vol. 4 No. 1 (2026): 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.v4i1.6072

Abstract

Gluten-free flour-based cookie products face a major challenge in producing physicochemical and sensory characteristics equivalent to wheat-based products due to the absence of gluten as a structural component. One common approach to address this issue is the addition of hydrocolloids, such as glucomannan and xanthan gum. This study aims to systematically examine the effect of the ratio of glucomannan and xanthan gum on the texture characteristics, spreadability, and sensory properties of gluten-free flour-based chocolate cookies using the Systematic Literature Review (SLR) method. The literature search process was carried out on several scientific databases using keywords related to gluten-free cookies, glucomannan, xanthan gum, texture, spreadability, and sensory properties. Selected articles were selected based on inclusion and exclusion criteria, then analyzed and synthesized narratively with reference to the PRISMA guidelines. The results of the study indicate that xanthan gum tends to increase the hardness and structural stability of cookies, but can decrease spreadability and crispiness at high concentrations. Conversely, glucomannan plays a role in enhancing softness and mouthfeel through its high water-binding capacity, although it can potentially limit spreadability if used excessively. The combination of glucomannan and xanthan gum exhibits a synergistic effect in balancing textural characteristics and enhancing sensory acceptability. In conclusion, optimizing the ratio of glucomannan to xanthan gum is a key factor in developing gluten-free chocolate cookies with optimal physicochemical and sensory characteristics.
Karakteristik Kimia Bokashi dari Kombinasi Limbah Padat Kelapa Sawit dan Feses Ayam dengan Aktivator EM4.
Jurnal Teknologi Pangan dan Ilmu Pertanian Vol. 4 No. 1 (2026): 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.v4i1.6088

Abstract

This study aims to determine the best combination of oil palm empty fruit bunches (Elaeis guineensis Jacq.) and chicken manure in the production of bokashi fertilizer. The research was conducted in Tanjung Selor from November to December 2025. The method used was nutrient analysis of bokashi fertilizer derived from combinations of oil palm empty fruit bunches and chicken manure with three treatments. The first treatment (P1) consisted of 15 kg of oil palm empty fruit bunches and 10 kg of chicken manure, the second treatment (P2) consisted of 10 kg of oil palm empty fruit bunches and 15 kg of chicken manure, while the third treatment (P3) consisted of 7.5 kg of oil palm empty fruit bunches and 7.5 kg of chicken manure. The parameters observed included nutrient content of bokashi fertilizer, namely Nitrogen (N), Phosphorus (P), Potassium (K), pH, C/N ratio, organic carbon (C-organic), and water content. The results showed that treatment P2, consisting of 10 kg of oil palm empty fruit bunches and 15 kg of chicken manure, produced the best quality bokashi fertilizer.
Analisis Adopsi Teknologi Budidaya Karet Berdasarkan Faktor Teknis dan Sosial Ekonomi Petani di Desa Antutan Kabupaten Bulungan
Jurnal Teknologi Pangan dan Ilmu Pertanian Vol. 4 No. 1 (2026): 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.v4i1.6089

Abstract

Rubber (Hevea brasiliensis) is an important plantation commodity that contributes to improving rural livelihoods. However, the productivity of smallholder rubber plantations remains relatively low due to various technical constraints, socio-economic conditions, and limited farmers’ knowledge and technology. This study aims to analyze the influence of technical aspects of cultivation and socio-economic aspects on farmers’ knowledge and technology in rubber cultivation in Desa Antutan, Kecamatan Tanjung Palas, Kabupaten Bulungan. This research employed a mixed methods approach with a descriptive design. Quantitative data were collected through questionnaires distributed to 30 rubber farmers selected using purposive sampling, while qualitative data were obtained through in-depth interviews and documentation. Quantitative data were analyzed using multiple linear regression with SPSS software, while qualitative data were analyzed through data reduction, data display, and conclusion drawing The results indicate that technical aspects of cultivation and socio-economic aspects simultaneously influence farmers’ knowledge and technology in rubber cultivation. Partially, technical cultivation aspects have a more dominant effect than socio-economic aspects. Qualitative findings reveal that the main problems faced by farmers include improper tapping techniques, aging rubber trees, rubber price fluctuations, and limited access to agricultural training and extension services.

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