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Indonesian Journal of Food Technology

ijft
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Published by Universitas Jenderal Soedirman

ISSN : - EISSN : 29626641 DOI : https://doi.org/10.20884/1.ijft.2022.1.1.5995

Core Subject : Agriculture,

Agriculture, Biological Sciences & Forestry

Indonesian Journal of Foof Technology is the official publication of the Departement of Food Technology Jenderal Soedirman University. The Journal is envisaged as the major platform for communicating advances/developments in the post-harvest science, engineering, and technology aspects of food/food products to researchers, academicians, the industry as well as students of food science and technology. This peer-reviewed journal publishes novel and high-quality reviews, original research, and short communications covering the wide range of post-harvest related science, engineering, and technological aspects of foods, food products, and related byproducts with special emphasis on the basic and applied research findings that will impact the quality, safety and/or shelf life of fresh or processed food products including findings that will help improvise the efficiency of a process/technology, effective utilization of by-products or wastes resulting from food processing operations. Manuscripts dealing with pre-harvest aspects will only be considered if the work clearly indicates the relevance to post-harvest practices/processing that will directly impact the safety, quality, or shelf life of the food or food products. Critical reviews on new perspectives in food handling and processing, innovative and emerging technologies and trends, and future research in food products and food industry byproducts are also welcome. This journal publishes in June and December, with the number ISSN 2962-6641 Topics covered by the journal include: food chemistry food microbiology and safety microbiome food toxicology materials science of foods food engineering physical properties of foods sensory science food quality health and nutrition food biophysics analysis of foods food nanotechnology emerging technologies

Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Makanan

Articles 32 Documents

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Statistical Quality Control of Ultra High Temperature (UHT) Milk in PT XYZ Ester Mastiur Sitorus; Ervina Mela
Indonesian Journal of Food Technology Vol 1 No 1 (2022): Indonesian Journal of Food Technology
Publisher : Program Studi Teknologi Pangan Fakultas Pertanian UNSOED

Ultra high temperature (UHT) milk is a product that is widely consumed because of its practicality and hygiene. PT XYZ is one of the industries that produces UHT milk with chocolate and strawberry flavors. Based on company records, there are variations in the protein content of the two products. The purpose of this study was to determine the average protein content of chocolate and strawberry milk on the control chart and to develop a cause-and-effect diagram to determine the factors that triggered variation in protein levels in PT XYZ's chocolate milk and strawberry milk. The research data was obtained from company records, which were then analyzed using MR control charts and fishbone diagrams. The results showed that there were values that were outside the control limits, both in the chocolate and strawberry flavor variants. The cause of the variability in the value of protein content in UHT milk in both chocolate and strawberry flavors comes from 4 factors. The machine factor is in the form of machine checking, which is still curative. The human factor is a lack of human resources and the absence of regular employee training. The factor of the method of using materials that are still manual Material factors are in the form of non-uniformity of sources and quality of raw materials for fresh milk from suppliers, and differences in quality and type of raw materials (between fresh milk and recombined milk).

Acidity, pH and Viscosity of Red Dragon Fruit Yoghurt with The Addition of Some Levels of Sucrose Zainur Rohman; Novita Hindratiningrum; Siti Rahmawati Zulaikhah
Indonesian Journal of Food Technology Vol 1 No 1 (2022): Indonesian Journal of Food Technology
Publisher : Program Studi Teknologi Pangan Fakultas Pertanian UNSOED

The purpose of this study was to determine the effect of the level of addition of sucrose on the characteristics (acidity, pH, and viscosity) of red dragon fruit yoghurt. This research was carried out using an experimental method with a completely randomized design (CRD) using 4 treatments and 5 replications. The treatment in this study was the addition of various levels of sucrose (5 %, 10 %, 15 %, 20 % (w/v)). The variables observed were the level of acidity, pH, and viscosity of red dragon fruit yoghurt. The results showed that the addition of various levels of sucrose affects the acidity of the yoghurt which tends to decrease, the pH of the yoghurt tends to increase and the viscosity of the yoghurt was decreasing.

The Influence of The Addition of Potato (Solanum Tuberosum) And Extract of The Skin of The Dragon Fruit on The Level of Flow and Organoleptic Ice Cream Delia Meilani; Yunika Purwanti; Melly Fera; Daryono Daryono
Indonesian Journal of Food Technology Vol 1 No 1 (2022): Indonesian Journal of Food Technology
Publisher : Program Studi Teknologi Pangan Fakultas Pertanian UNSOED

Potato is one of the tubers that can be used as an alternative source of non-fat solids in the manufacture of ice cream, which can act as an emulsifier that functions to slow down the melting power of ice cream. As for the coloring material, dragon fruit peel extract is used because it has a purplish red pigment and is rich in anthocyanin content as a natural dye. This study aims to determine the level of melting of potato ice cream and the organoleptic properties of ice cream with the addition of potatoes and dragon fruit peel extract as natural dyes. The method used in this study was a completely randomized design (CRD) with two factors, namely factor 1 combination of full cream milk: potato (25:75; 50:50; 75:25) and factor 2 the addition of dragon fruit peel extract (10 ml, 20 ml). ml, 30 ml) with 3 replications. The best treatment results were K₃E₃, namely the composition of 75gr full cream milk and 25 gr potatoes, 30 ml dragon fruit peel extract, which resulted in the highest score on aroma (3.84), color (3.86), texture (4.30), and liking (3.96).

Enzimatic Kinetics of Cellulose Hydrolysis using Cellulase from Goat Rumen Fluids Gunawan Wijonarko; Ike Sitoresmi Mulyo Purbowati; Ali Maksum
Indonesian Journal of Food Technology Vol 1 No 1 (2022): Indonesian Journal of Food Technology
Publisher : Program Studi Teknologi Pangan Fakultas Pertanian UNSOED

In line with the depletion of petroleum reserves from fossils, humans have forced people to look for alternative renewable energy sources. Nipah plant stems are organic material that contains a lot of lignocellulose. Cellulose in lignocellulose can be hydrolyzed to glucose to produce bioethanol. Problems arise because hydrolysis using pure cellulase requires relatively high costs, so it is necessary to find an alternative source of cheap cellulase. One of the cheap sources of cellulase is goat rumen fluid. Until now, there is not much information regarding the reaction kinetics and cellulase characteristics of goat rumen fluid. The purpose of this study was to isolate crude cellulase extract, determine the KM and Vmax values and determine the optimum temperature and pH. The research was carried out at the Unsoed Agricultural Technology Laboratory. The samples used were seven rumen fluids. The study began with isolation followed by enzymatic kinetics studies. Fractionation was carried out by adding ammonium sulfate salt (50, 60,70, and 80 %), and centrifugation at 7,000 rpm at 4 oC for 15 minutes. Crude cellulase extract with the highest enzyme activity value was used for the study of enzymatic reaction kinetics and characterization. The crude cellulase resistance test to temperature was carried out at 45, 55 and 65 oC and the pH was carried out at pH 4, 5, 6, 7 and 8. The KM and Vmax values were determined by measuring the activity of crude cellulase extract at various concentrations of CMC (1, 1 ,5, 2, 2.5, and 3 %). The results showed that crude cellulase extract had an average specific activity of 1.7356 IU/mg. The highest enzyme activity was 0.9854 IU/ml. The optimum crude cellulase extract was at pH 6 with an activity of 1.1015 IU/ml and a temperature of 60 oC with an activity of 0.7829 IU/ml. At a CMC concentration of 2.5% crude cellulase extract had an activity of 0.3179 IU/ml with a Vmax value of 0.0045 IU/ml and a KM of 0.0252 %.

Identification of Internal and External Factors as Basic for Business Strategic of Rasa Gadung Cassava Chips Smes in Pemalang Regency Sawitania Christiany Dwi Utami Boru Situmorang; Irene Kartika Eka Wijayanti
Indonesian Journal of Food Technology Vol 1 No 1 (2022): Indonesian Journal of Food Technology
Publisher : Program Studi Teknologi Pangan Fakultas Pertanian UNSOED

Cassava is the third most popular stapple food crop after rice and corn in Indonesia. One of the advantages of cassava that makes this commodity much in demand by national farmers is its ability to produce a variety of downstreaming products, one of which is cassava chips. Rasa Gadung Cassava Chips’ SMEs is one of the cassava processing industry units located in Pemalang Regency so that cassava processing training is always used as the second priority agenda in the local government working plan. However, Rasa Gadung Cassava Chips’ SMEs is not able to keep up with existing developments and is underdeveloped. Even so, this SMEs is still standing in the midst of a pandemic. Therefore, the purpose of this study was to identify the internal and external factors owned by the Rasa Gadung Cassava Chips’ SMEs. This research was analyzed with a descriptive qualitative method. The selection of respondents was carried out purposively using the judgmental sampling method. The data used are data on internal factors (strengths and weaknesses) and data on external factors (opportunities and challenges) for the last 10 (ten) years. The result showed that Rasa Gadung Cassava Chips’ SMEs have 11 (eleven) internal factors and 14 (fourteen) external factors that can be managed in future research using the IFAS-EFAS matrix.

The Effect of Germination Time and Drying Time on The Functional Characteristics of Germinated Peanut Flour Elsa Kirana Setyawati; Erminawati Erminawati; Wuryatmo A. Sidik
Indonesian Journal of Food Technology Vol 1 No 2 (2022): Indonesian Journal of Food Technology
Publisher : Program Studi Teknologi Pangan Fakultas Pertanian UNSOED

Peanut also known as groundnut is a potential food commodity with its multi-purpose, a source of high-quality protein and oil, and contain many functional compounds such as fiber, polyphenols, vitamins and minerals, there for it has good prospects on the development of food products. Peanut in the form of flour can extend the shelf life of products, minimize the beany flavor and aflatoxin content in peanuts, as well as facilitate further processing. The purpose research of this is to determine the effect of germination time, drying time effect, and combination effect between germination time and the best drying time on the functional characteristics of germinated peanut flour.This research is experimental using factorial with a completely randomized design (CRD). The germination time in 4 levels in; 24, 28, 32, and 36 h. The drying time in 3 levels; 24, 26, and 28 h. Functional characteristic variables examinade; antioxidant activity of DPPH, total phenol, water absorption capacity, oil absorption capacity, emulsion capacity, and solubility. germination time had a significant effect on the functional characteristics of germination peanut flour; increasing (antioxidant activity, total phenol, water absorption capacity, emulsion capacity, and solubility), and decreasing oil absorption capacity. Meanwhile drying time had a significant effect; increasing (antioxidant activity, total phenol, water absorption capacity) and decreasing oil absorption capacity only. The best treatment in this research was a germinated peanut flour formulated in 36h of germination time and 26h of drying time (K4P2) with 46.43% of antioxidant activity, 0.885 mg GAE/g of total phenol, 85.67% of water absorption capacity, 85% of oil absorption capacity, 61.24% of emulsion capacity, and 22.67% of solubility. This study shows that germination and drying is a good method to improve the functional properties of germinated peanut flour.

Added Value of Crystal Coconut Sugar in Women Farmers Group Tetes Mancung Cilongok District Banyumas Regency Ratna Satriani; Taufik Budhi Pramono
Indonesian Journal of Food Technology Vol 1 No 1 (2022): Indonesian Journal of Food Technology
Publisher : Program Studi Teknologi Pangan Fakultas Pertanian UNSOED

KWT Tetes Mancung is one of the women's groups that produce crystal coconut sugar. An effort to obtain maximum profit is largely determined by the management and combination of factors of production that are used appropriately. Increasing the added value of a product can provide benefits for business actors. The process of producing coconut sap into crystal coconut sugar is able to increase the selling price of crystal coconut sugar so that the group's income also increases. This study aims to: (1) determine the characteristics of the craftsmen, and (2) determine the added value of crystalline coconut sugar. Data collection was carried out on March 1 to March 31, 2021. The research method used was the case study method. The analytical tools used are descriptive analysis and added value analysis. The results showed that: 1) the characteristics of crystal coconut sugar craftsmen in KWT from the level of education as much as 42 % had basic education (SD), the number of dependents of the family was 2-4 people, the average craftsman experience was 7-10 years and the average coconut tree which tapped 22 trees. 2) the added value of coconut sap which is processed into crystal coconut sugar is Rp 5,159,00 or 35.97 percent.

Utilization of Nanocellulose Fiber from Tapioca Industrial Solid Waste as a Bioplastic Filling Material Rumpoko Wicaksono; Nur Wijayanti
Indonesian Journal of Food Technology Vol 1 No 1 (2022): Indonesian Journal of Food Technology
Publisher : Program Studi Teknologi Pangan Fakultas Pertanian UNSOED

This study aims to examine the properties of nanocellulose fibers produced from cassava through the acid hydrolysis process, as well as their potential use as a filler for bioplastics based on cassava starch (tapioca). The treatment of this research was acid hydrolysis process time consisting of 15 and 30 minutes and the use of nanocellulose fiber as a filler for bioplastics as much as 0%, 1%, 2%, and 3% w/w starch. The results of this study indicate that the diameter of the nanocellulose fibers produced is about 18-40 nm, good dispersion stability, the crystallinity index of the nanocellulose fibers produced by acid hydrolysis for 15 and 30 minutes are 39.7% and 31.2%, respectively. The addition of nanocellulose fibers can increase the tensile strength, but decrease its elongation ability.

Profitability Ratio Analysis of the Leather Tanning Industry With Loan Capital Structure Interest System Aceng Kurniawan
Indonesian Journal of Food Technology Vol 1 No 1 (2022): Indonesian Journal of Food Technology
Publisher : Program Studi Teknologi Pangan Fakultas Pertanian UNSOED

The leather tannery industry in Sukanggang Garut declined in number due to bankruptcy, which was caused by declining business profitability. The profitability of tanned leather craftsmen was initially 6.5 million rupiah to 2.3 million rupiah per ton of raw materials. The decline in the level of profitability was due to changes in the capital structure, with many using loan capital with an interest system compared to own capital. The purpose of this study was to determine the effect of interest system loans on the profitability of the leather industry. This study uses the method of profitability ratio analysis. From the research results, the ratio of GPM, NPM and ROI decreased along with the increase in the number of loans with an interest system. GPM continued to decline from 39.02 percent to 35.37 percent. NPM continued to decline from 15.26 percent to 8.26 percent. ROI decreased from 18.00 percent to 8.05 percent. ROE actually increases with the increase in the number of loans in its capital structure.

Effect of Tempe Yeast Concentration and Fermentation Time on the Functional Characteristics of Fermented Peanut Flour Salma Martina; Erminawati Erminawati; Rifda Naufalin
Indonesian Journal of Food Technology Vol 1 No 2 (2022): Indonesian Journal of Food Technology
Publisher : Program Studi Teknologi Pangan Fakultas Pertanian UNSOED

Peanuts are one type of nuts that are quite a lot in Indonesia. Peanuts processing in Indonesia is still very limited. It is necessary to diversify the processing of peanuts into other food products. One of the efforts to diversify the peanuts process is to process them into flour. Peanuts have a weakness, namely, peanuts contain compounds of anti-nutritional substances which are mostly dominated by phytic acid and the presence of an unpleasant odor. This weakness can be overcome by the fermentation process. tempe is one of the processed products fermented in beans. The purpose of this study was to determine the functional characteristics of fermented peanut flour with variation in yeast concentration and fermentation time; and the best combination of the treatments. This study used a completely randomized design (CRD). The factors tested were the concentration of tempe yeast (3, 5 and 7%) and length of fermentation (24, 28, 32 dan 36 hours). The result of the study showed that all treatments had a significant effect on the functional characteristics of fermented peanut flour. The result shows that fermentation treatment with variations used increase the levels of water absorption capacity, solubility in water, total phenol, and antioxidant activity; but decrease the levels of oil absorption capacity and emulsion capacity. Fermented peanut flour with the best functional properties was obtained at 7% yeast concentration and 36 hours of fermentation (R3F4) treatments.

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Home Page

OAI Link

Editorial Team

Contact

Reviewer

Google Scholar

Contact Name Eka Safitri

Contact Email ijftgmail@gmail.com

Phone +6285643803986

Journal Mail Official ijftgmail@gmail.com

Location Kab. banyumas, Jawa tengah INDONESIA

Abstract

Abstract

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Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Contact Name
Eka Safitri

Contact Email
ijftgmail@gmail.com

Phone
+6285643803986

Journal Mail Official
ijftgmail@gmail.com

Location
Kab. banyumas,

Jawa tengah

INDONESIA