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FoodTech: Jurnal Teknologi Pangan
Published by Universitas Tanjungpura
ISSN : 26554860     EISSN : 26563451     DOI : http://dx.doi.org/10.26418/jft
Core Subject : Science, Agriculture,
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Immunology & microbiology
FoodTech: Jurnal Teknologi Pangan merupakan jurnal yang mempublikasikan artikel riset dan review mengenai teknologi pangan yang terkait aspek kimia pangan, mikrobiologi pangan, rekayasa proses pangan, teknologi hasil pertanian, keamanan pangan, ketahanan pangan, biokimia pangan, pangan fungsional dan gizi pangan.
Arjuna Subject : Umum - Umum
Articles 47 Documents
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ANALISIS PENGEMASAN JAGUNG MANIS (ZEA MAYS L. SACCHARATA STURT) BERKELOBOT DENGAN BERBAGAI BAHAN PENGEMAS Anggraini, Renny; Sugiarti, Tuti
FoodTech: Jurnal Teknologi Pangan Vol 1, No 1 (2018): Oktober 2018
Publisher : Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (515.136 KB) | DOI: 10.26418/jft.v1i1.30344

Abstract

Decrease in quality of sweet corn during distribution or storage could be represented by decrease of sugar as a result of continously repiration. Packaging could significantly reduces postharvest respiration and transpiration rate of crops and also extend its shelf life. This study aimed to determine the best primary packaging during disribution of sweet corn. Results of the study showed that polypropylene was the best primary packaging for husked corn during distribution and storage.
Pengaruh Waktu Pemanasan Dan Penambahan Air Terhadap Aktivitas Antioksidan Selai Buah Bit (Beta vulgaris L.) Nuraini, Vivi; Karyantina, Merkuria
FoodTech: Jurnal Teknologi Pangan Vol 2, No 1 (2019): Mei (2019)
Publisher : Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (880.333 KB) | DOI: 10.26418/jft.v2i1.38021

Abstract

The aim of this research is to get the best heating time and the amount of water that must be added in making beet jam which has high antioxidant activity. The experimental design used was a completely randomized design (CRD) factorial of 2 factors with heating duration factor (A1 = 8 minutes, A2 = 10 minutes and A3 = 12 minutes) and the amount of water added (B1 = 8 ml, B2 = 12 ml, B3 = 16ml). The parameters observed included antioxidant activity, water content and hedonic test or preference. The results showed that heating time and the addition of water interacted to influence the antioxidant activity of beet jam. The best treatment is A3B3 treatment (heating time 12 minutes, addition of water 16 ml) produces the most organoleptically preferred jam in terms of flavor and aroma parameters even though in terms of texture it is less preferred.
PENAMBAHAN KULIT BATANG POHON BAWANG HUTAN (Scorodocarpus borneensis Becc) TERHADAP KUALITAS GULA KELAPA fitri, sari wahyuni; Dewi, Yohana S Kusuma; raharjo, dwi
FoodTech: Jurnal Teknologi Pangan Vol 1, No 1 (2018): Oktober 2018
Publisher : Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (96.188 KB) | DOI: 10.26418/jft.v1i1.30349

Abstract

Traditionally, palm sugar was processed by evaporation of sap coconut which was added to stem bark of Vatica leucocarpa. However, now its rarely found, so that the alternative substitute for Vatica leucocarpa with stem bark of wood garlic. The goal of this research was to determine the quality palm sugar that was processed by addition of wood garlic stem bark. The research design was used a randomized block design. The treatments of stem bark concentration were stem bark of wood garlic 1; 2; 3; 4; 5; and 6 g /l of nira, and stem bark of Vatica leucocarpa 3 g/l of nira, each treatments have 4 replications. Characteristics produced of the sap were a pH of 5,15 and the total soluble solid of 16,28obrix. The characteristics of palm sugar include water content (7,42%), ash (1,05%), total acidity (0,07%), total dissolved solids (81,25obrix) and the sensory characteristics include color 3,48 (brown), texture 3,72 (hard) and taste 3,72 (sweet). The result showed that the best quality of palm sugar was produced by addition stem bark of wood garlic 2 gr/l of sap.
KUALITAS SENSORIS DAN AKTIVITAS ANTIOKSIDAN SELAI UMBI BIT (Beta Vulgaris L.) DENGAN PENAMBAHAN VARIASI KONSENTRASI LABU KUNING (Cucurbita moschata) Sofyan, Aan; Afida, Wilia
FoodTech: Jurnal Teknologi Pangan Vol 2, No 1 (2019): Mei (2019)
Publisher : Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (790.226 KB) | DOI: 10.26418/jft.v2i1.37361

Abstract

Diversification of food products is an effort in order to realize a food security. Indonesia has a variety of food sources that can be developed into various food products. One of the available food sources is beetroot, which can be used to make jam products. Jam is a processed food product that is usually made by cooking fruit that contains pectin and the addition of sugar and acids. Source of pectin that can be used in the process of making jam is pumpkin. This study aims to determine the antioxidant activity and sensory quality of beetroot jam with the addition of pumpkin. The experimental design uses a completely randomized design with variations in the treatment of pumpkin addition by 0% (LK10), 15% (LK15), 30% (LK30), and 45% (LK45). Static analysis using the Kruskal Wallis test, to see the effect of treatment of the analyzed parameters. The results of antioxidant activity testing using DPPH method on beetroot jam with the addition of pumpkin by 0%, 15%, 30%, and 45% respectively were 53.33%, 43.31%, 40.38%, and 35 99%. The panelists' preference test showed the effect of adding different yellow pumpkins on beetroot jam on the acceptability score of taste and texture, while for other acceptability parameters both color, aroma, and overall did not show any influence. Overall, the most preferred jam product is beetroot jam with 45% pumpkin.
PENGARUH FORMULASI KARAGENAN DAN PATI SAGU TERHADAP SIFAT FISIK, KIMIA, DAN ORGANOLEPTIK ES KRIM UBI JALAR UNGU Karami, Asrul; Rahayuni, Tri; Priyono, Suko
FoodTech: Jurnal Teknologi Pangan Vol 1, No 1 (2018): Oktober 2018
Publisher : Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (96.675 KB) | DOI: 10.26418/jft.v1i1.31396

Abstract

Purple sweet potato ice cream is an ice cream made from purple sweet potato paste as main ingredient. In general, ice cream production use of stabilizer for effecting the characteristic. One of the ingredients as the stabilizers are carrageenan and sago starch. This research aimed to find out the effect of carrageenan and sago starch formulation on physical, chemical and sensory properties of purple sweet potato ice cream. The research design was using a randomized block design of 1 factor which is comparison different ratios of carrageenan and sago starch  that consist of 6 level of treatment (0.5%:0.0% , 0.4%:0.1% , 0.3%:0.2%, 0.2%:0.3%, 0.1%:0.4  and 0.0%:0.5%) with 4 replication. The research showed that the most preferred of ice cream at carrageenan 0% and sago starch 0.5% formulation with the physical (melting time is 2.01 minute/g, the viscosity is 4.25 d.PaS and overrun 38.79%),  the chemical (11.11% of fat and 34.60°Brix of TDS), and sensory such as aroma 3.77(like), taste 4.03 (like), and texture 3.80 (like)
KAJIAN SUBSTITUSI TEPUNG TERIGU DENGAN PASTA JAGUNG MANIS (Zea mays saccharata sturt) PADA PEMBUATAN KUE BINGKE Imanuel, Riko; Priyono, Suko; Hartanti, Lucky
FoodTech: Jurnal Teknologi Pangan Vol 2, No 1 (2019): Mei (2019)
Publisher : Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (691.467 KB) | DOI: 10.26418/jft.v2i1.38022

Abstract

Bingke was a traditional cake that resembles a kue lumpur that was made of wheat flour, sugar, milk, coconut milk, egg, and salt. The purposes of this research were to know the best substitution of wheat flour and sweetcorn pasta in the making of Bingke cake and to find out the product of sweetcorn composition that the most preferred of consumers. This research used a randomized complete block design (RCBD) one factor that was the ratio of formulation between wheat flour and sweetcorn pasta was repeated four times by six levels. The observing parameters were measured of water content, developmental power and sensory. The data obtained were analyzed by the ANOVA test of a 5% test level. The results showed the best treatment for Bingke 15 g sweetcorn and 10 g wheat flour, water content 63.53% and developmental power 8.75%. The sensory characteristics of sweetcorn Bingke were the taste 4.0 (like), sweetness level 4.1 (like), texture 4.3 (like), and preference 4.4 (like). 
SIFAT ORGANOLEPTIK MI INSTAN TEPUNG UBI JALAR PUTIH PENAMBAHAN TEPUNG DAUN KELOR Martiyanti, M.Anastasia Ari; Vita, Vania Vivian
FoodTech: Jurnal Teknologi Pangan Vol 1, No 1 (2018): Oktober 2018
Publisher : Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (110.85 KB) | DOI: 10.26418/jft.v1i1.30347

Abstract

Instant noodles are processed flour foods that are often consumed because of their practical processing and presentation. To reduce the use of wheat flour, it is necessary to substitute with other flour which has physical properties and similar nutrient content, one of which is white sweet potato flour. To increase protein and calcium in instant noodles, Moringa leaf flour is added. The purpose of this study was to determine the processing, chemical and sensory characteristics of instant noodles. In this study, instant noodles were made using white sweet potato flour with variations in the addition of Moringa leaf flour, namely 0, 10, and 20 grams. Tests carried out were organoleptic tests (scoring and hedonic tests). Organoleptic test data was processed using ANAVA and if there were significant differences, it was followed by the LSD Test. Scoring test results show that each treatment gives a real difference in the parameters of color, aroma, taste, and texture. The hedonic test results show that the most preferred sample is instant noodles without the addition of Moringa leaf flour which has a color not brownish green, does not smell of Moringa leaves, tasteless taste of Moringa leaves, and a slightly crispy texture. Among the white sweet potato flour instant noodles, the addition of 10 gram Moringa leaf flour with the preferred 20 grams is the addition of 10 grams resulting in a neutral rating scale
EVALUASI SENSORI DAN KIMIA SNACK BAR BERBAHAN BAKU TEMPE DAN KURMA SEBAGAI MAKANAN PEMULIHAN PADA ENDURANCE SPORT andriani, diandini; Saputri, Yuges
FoodTech: Jurnal Teknologi Pangan Vol 2, No 1 (2019): Mei (2019)
Publisher : Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (709.441 KB) | DOI: 10.26418/jft.v2i1.37999

Abstract

Endurance sport is a kind of sport which has main activities utilizes the strength of muscle endurance with a long duration. Those activities surely requires appropriate nutritional intake to restore the physical performance of athletes. The study aims to evaluate the sensory and chemical characteristics of snack bars developed from tempeh and dates. This experimental study used a completely randomized design (CRD) which utilized tempeh and Tunisian dates Deglet nour as the main raw materials. The Visual Analog Scale (VAS) method was used to determine the product sensory value; proximate analysis methods was used to determine the level of carbohydrate, protein, fat, water, and ash; and the electrolyte levels, namely Na + and K- were determined by the Atom Absorption Spectrophotometry (AAS) method. The result showed that there were no significant differences in sensory values among the formulation except “taste” parameters. Selected formulation F2 (Tempeh 85 g: Dates 215 g) contains 61.60% carbohydrate, 12.92% protein, 3.15% fat, 20.09% water, and 2.23% ash content and contains  Na+ about 0.8 mg / 100 g and K- about 4.18 mg / 100 g. Thus, the snack bar has a potential to be a recovery food of endurance sport athletes performance. However, it is suggested to study further of direct influence of snack bar consumption on the physical performance on endurance sport athletes.
AKTIVITAS PREBIOTIK POLISAKARIDA LARUT AIR BIJI DURIAN IN VITRO PADA Lactobacillus plantarum, L. acidophilus dan Bifidobacterium longum Purwadani, Ledy; Imelda, Fenny; Darus, Libertus
FoodTech: Jurnal Teknologi Pangan Vol 1, No 1 (2018): Oktober 2018
Publisher : Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (131.688 KB) | DOI: 10.26418/jft.v1i1.30346

Abstract

Durian seeds are waste from durian fruit that has not been utilized optimally. Durian seed waste has a carbohydrate content of 46.2% and allows it to be used as a new prebiotic source, including the possibility of oligosaccharide compounds and water soluble polysaccharide compounds (PLA). The aim of this study was to determine the prebiotic activity of crude extract of PLA in probiotic bacteria Lactobacillus plantarum and Bifidobacteria longum in vitro. The durian seeds used come from the Karangan Hall obtained from the Mawar Market in Pontianak. This study consists of several stages, namely: 1) Extraction of crude extract of PLA durian seeds; 2) Potential testing of prebiotics in PLA durian seeds; and 3) Calculating the value of prebiotic activity of PLA durian seeds. The results showed that the yield of durian seed PLA was 1.59%, with the value of prebiotic activity against bacteria L. acidophilus (0.547), L. plantarum (0,921), and B.longum (0,187). PLA durian seeds have been applied to synbiotic drinks. PLA durian seeds have the potential as a prebiotic source and can be applied to synbiotic drinks.
KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK COOKIES DENGAN PENAMBAHAN PUREE LABU KUNING DAN TEPUNG CANGKANG TELUR AYAM Suryati, Suryati; Maherawati, Maherawati; Hartanti, Lucky
FoodTech: Jurnal Teknologi Pangan Vol 2, No 1 (2019): Mei (2019)
Publisher : Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (682.507 KB) | DOI: 10.26418/jft.v2i1.38020

Abstract

Cookies are a popular snack for people. Additional of plk (pumkin puree) and tct (eggshell flour) will increase the nutritional value of cookies. The aims of this study is to determine the chemical and organoleptic characteristics of cookies made from pumpkin puree and chicken eggshell flour. The research using a Complete Randomized Block Design (CRBD) with singel factor that was the addition of eggshell flour and pumpkin puree (5:55, 7:53, 9:51, 11:49, 13:47, 15:45) and each treatment repeated 4 times so that 24 treatment combinations obtained. Data was analyzed statistically by using the ANOVA test, continued by HSD test. Organoleptic data was analyzed by Kruskall Walis test. The addition of pumpkin puree and chicken eggshell flour did not affect the water content, color, taste and overall preference level of the cookies produced, but did affect ash content, calcium levels and texture of cookies. Based on the effectiveness test (De Garmo), the best cookies are produced from a ratio of 7% chicken eggshell flour and 53% pumpkin puree with chemical characteristics : water content 4.206%, ash content 0.865%, calcium content 3.767%, texture 0.607 Kg Force, color 3.433 (likes), taste 3,533 (likes) and an overall average value of 3,600 (likes).

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