Indonesian Journal of Food Technology最新文献_第2页

The Effect of Adding Various Levels of Crystal Coconut Sugar on Total Solid and Color in Red Dragon Fruit Yoghurt (Hylocereus polyrhizus L) 添加不同水平结晶椰子糖对红龙果酸奶总固形物和色泽的影响

Indonesian Journal of Food Technology Pub Date : 2022-12-25 DOI: 10.20884/1.ijft.2022.1.2.6988

S. Anwar, Siti Rahmawati Zulaikhah, A. H. Sidhi

{"title":"The Effect of Adding Various Levels of Crystal Coconut Sugar on Total Solid and Color in Red Dragon Fruit Yoghurt (Hylocereus polyrhizus L)","authors":"S. Anwar, Siti Rahmawati Zulaikhah, A. H. Sidhi","doi":"10.20884/1.ijft.2022.1.2.6988","DOIUrl":"https://doi.org/10.20884/1.ijft.2022.1.2.6988","url":null,"abstract":"The purpose of this study was to determine the effect of adding various levels ofcrystalline coconut sugar to the total solids and color of red dragon fruit yogurt. This study used an experimental method with a completely randomized design (CRD) with 4 treatments and 5 replications. The treatments used in this study were the addition of 0%, 5%, 10% and 15% (w/v) crystal coconut sugar. The variables observed were total dissolved solids and color, which included brightness (L*), greenish-reddish color (a*), and bluish-yellowish color (b*). The results showed that all treatments had an effect on the total dissolved solids and the color of the yogurt produced. The total solids in the addition of 15% crystal coconut sugar had the highest total solids with 18.38°Brix and the lowest was the addition of 0% with 8.02°Brix. The brightness (L*) of Yoghurt color is lowest at the addition of 15% crystal coconut sugar, the addition of crystal coconut sugar shows a greenish-reddish color (a*) will tend to lead to a greenish color, and for a bluish-yellowish color (b*) will tend to lead to a yellowish color.","PeriodicalId":184619,"journal":{"name":"Indonesian Journal of Food Technology","volume":"2673 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-12-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128051009","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

The Effect of Germination Time and Drying Time on The Functional Characteristics of Germinated Peanut Flour 发芽时间和干燥时间对发芽花生粉功能特性的影响

Indonesian Journal of Food Technology Pub Date : 2022-11-25 DOI: 10.20884/1.ijft.2022.1.2.6134

Elsa Kirana Setyawati, E. Erminawati, W. Sidik

{"title":"The Effect of Germination Time and Drying Time on The Functional Characteristics of Germinated Peanut Flour","authors":"Elsa Kirana Setyawati, E. Erminawati, W. Sidik","doi":"10.20884/1.ijft.2022.1.2.6134","DOIUrl":"https://doi.org/10.20884/1.ijft.2022.1.2.6134","url":null,"abstract":"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.","PeriodicalId":184619,"journal":{"name":"Indonesian Journal of Food Technology","volume":"02 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-11-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129870198","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Profitability Ratio Analysis of the Leather Tanning Industry With Loan Capital Structure Interest System 基于贷款资本结构利率体系的皮革制革行业利润率分析

Indonesian Journal of Food Technology Pub Date : 2022-06-29 DOI: 10.20884/ijft.v1i1.6267

A. Kurniawan

引用次数: 0

Enzimatic Kinetics of Cellulose Hydrolysis using Cellulase from Goat Rumen Fluids 利用山羊瘤胃液纤维素酶水解纤维素的酶解动力学

Indonesian Journal of Food Technology Pub Date : 2022-06-29 DOI: 10.20884/ijft.v1i1.6121

G. Wijonarko, I. Purbowati, A. Maksum

{"title":"Enzimatic Kinetics of Cellulose Hydrolysis using Cellulase from Goat Rumen Fluids","authors":"G. Wijonarko, I. Purbowati, A. Maksum","doi":"10.20884/ijft.v1i1.6121","DOIUrl":"https://doi.org/10.20884/ijft.v1i1.6121","url":null,"abstract":"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 %.","PeriodicalId":184619,"journal":{"name":"Indonesian Journal of Food Technology","volume":"85 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-06-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133927572","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Utilization of Nanocellulose Fiber from Tapioca Industrial Solid Waste as a Bioplastic Filling Material 木薯工业固体废弃物纳米纤维素纤维用作生物塑料填充材料的研究

Indonesian Journal of Food Technology Pub Date : 2022-06-29 DOI: 10.20884/ijft.v1i1.6158

R. Wicaksono, N. Wijayanti

引用次数: 0

Added Value of Crystal Coconut Sugar in Women Farmers Group Tetes Mancung Cilongok District Banyumas Regency 结晶体椰糖在特提斯满中吉龙谷区巴尤马斯县妇女农民群体中的附加值

Indonesian Journal of Food Technology Pub Date : 2022-06-29 DOI: 10.20884/ijft.v1i1.6139

R. Satriani, T. B. Pramono

{"title":"Added Value of Crystal Coconut Sugar in Women Farmers Group Tetes Mancung Cilongok District Banyumas Regency","authors":"R. Satriani, T. B. Pramono","doi":"10.20884/ijft.v1i1.6139","DOIUrl":"https://doi.org/10.20884/ijft.v1i1.6139","url":null,"abstract":"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. \u0000The 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.","PeriodicalId":184619,"journal":{"name":"Indonesian Journal of Food Technology","volume":"100 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-06-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125415696","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

Identification of Internal and External Factors as Basic for Business Strategic of Rasa Gadung Cassava Chips Smes in Pemalang Regency 内部和外部因素的识别作为宝马凉区拉萨加东木薯片中小企业经营战略的基础

Indonesian Journal of Food Technology Pub Date : 2022-06-29 DOI: 10.20884/ijft.v1i1.6131

Sawitania Situmorang, Irene Kartika Eka Wijayanti

{"title":"Identification of Internal and External Factors as Basic for Business Strategic of Rasa Gadung Cassava Chips Smes in Pemalang Regency","authors":"Sawitania Situmorang, Irene Kartika Eka Wijayanti","doi":"10.20884/ijft.v1i1.6131","DOIUrl":"https://doi.org/10.20884/ijft.v1i1.6131","url":null,"abstract":"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.","PeriodicalId":184619,"journal":{"name":"Indonesian Journal of Food Technology","volume":"326 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-06-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122976206","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Acidity, pH and Viscosity of Red Dragon Fruit Yoghurt with The Addition of Some Levels of Sucrose 添加一定量蔗糖对红龙果酸奶酸度、pH和粘度的影响

Indonesian Journal of Food Technology Pub Date : 2022-06-29 DOI: 10.20884/ijft.v1i1.5995

Zainur Rohman, N. Hindratiningrum, Siti Rahmawati Zulaikhah

引用次数: 0

Statistical Quality Control of Ultra High Temperature (UHT) Milk in PT XYZ PT XYZ超高温牛奶的统计质量控制

Indonesian Journal of Food Technology Pub Date : 2022-06-29 DOI: 10.20884/ijft.v1i1.5950

Ester Mastiur Sitorus, E. Mela

{"title":"Statistical Quality Control of Ultra High Temperature (UHT) Milk in PT XYZ","authors":"Ester Mastiur Sitorus, E. Mela","doi":"10.20884/ijft.v1i1.5950","DOIUrl":"https://doi.org/10.20884/ijft.v1i1.5950","url":null,"abstract":"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).","PeriodicalId":184619,"journal":{"name":"Indonesian Journal of Food Technology","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-06-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130312351","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

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 马铃薯(龙葵)和火龙果皮提取物的添加对冰淇淋流动和感官水平的影响

Indonesian Journal of Food Technology Pub Date : 2022-06-29 DOI: 10.20884/ijft.v1i1.6120

Delia Meilani, Yuni Purwanti, M. Fera, D. Daryono

{"title":"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","authors":"Delia Meilani, Yuni Purwanti, M. Fera, D. Daryono","doi":"10.20884/ijft.v1i1.6120","DOIUrl":"https://doi.org/10.20884/ijft.v1i1.6120","url":null,"abstract":"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). ","PeriodicalId":184619,"journal":{"name":"Indonesian Journal of Food Technology","volume":"58 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-06-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115956122","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0