FoodTech: Jurnal Teknologi Pangan最新文献

Enkapsulasi Pediococcus pentosaceus Menggunakan Matriks Kombinasi Tapioka Asam dan Tapioka nanokristalin dengan Susu Skim

FoodTech: Jurnal Teknologi Pangan Pub Date : 2022-07-29 DOI: 10.26418/jft.v4i1.47055

Ira Erdiandini

{"title":"Enkapsulasi Pediococcus pentosaceus Menggunakan Matriks Kombinasi Tapioka Asam dan Tapioka nanokristalin dengan Susu Skim","authors":"Ira Erdiandini","doi":"10.26418/jft.v4i1.47055","DOIUrl":"https://doi.org/10.26418/jft.v4i1.47055","url":null,"abstract":"Pati dan modifikasinya potensial untuk digunakan sebagai matriks enkapsulasi bakteri asam laktat (BAL), di antaranya yaitu tapioka asam dan tapioka nanokristalin. Studi ini bertujuan untuk membandingkan penggunaan matriks tapioka asam dan tapioka nanokristalin dengan kombinasi susu skim untuk enkapsulasi Pediococcus pentosaceus menggunakan freeze drying. Perlakuan yang diujikan yaitu tapioka asam+susu skim 3%, tapioka asam+susu skim 10%, tapioka nanokristalin+susu skim 3% dan tapioka nanokristalin+susu skim 10%. Parameter yang diamati yaitu viabilitas sel sebelum dan sesudah freeze drying, tingkat ketahanan sel, dan kadar air. Enkapsulasi menggunakan matriks tapioka asam dan tapioka nanokristalin menunjukkan hasil yang tidak berbeda nyata. Namun, perlakuan konsentrasi susu skim yang digunakan menunjukkan hasil yang berbeda nyata. Tingkat ketahanan sel Pediococcus pentoseceus meningkat dengan peningkatan konsentrasi susu skim yang ditambahkan, Hasil terbaik diperoleh dengan penambahan susu skim 10% yaitu menghasilkan tingkat ketahanan sel sebesar 97% pada matriks tapioka asam dan 96,46% pada matriks tapioka nanokristalin. Hasil penelitian ini menunjukkan bahwa baik matriks tapioka asam maupun tapioka nanokristalin baik digunakan untuk enkapsulasi Pediococcus pentosaceus dengan menghasilkan tingkat ketahanan sel > 87% dan kadar air 10-18%.","PeriodicalId":217097,"journal":{"name":"FoodTech: Jurnal Teknologi Pangan","volume":"20 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-07-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122464750","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

Studi Karakteristik Mie Basah Talas (Colocasia esculenta) dengan Penambahan Wortel 用额外的胡萝卜研究湿面条的特性

FoodTech: Jurnal Teknologi Pangan Pub Date : 2022-07-29 DOI: 10.26418/jft.v4i1.56634

Sandy Marcelleno, Maherawati Maherawati, T. Rahayuni

{"title":"Studi Karakteristik Mie Basah Talas (Colocasia esculenta) dengan Penambahan Wortel","authors":"Sandy Marcelleno, Maherawati Maherawati, T. Rahayuni","doi":"10.26418/jft.v4i1.56634","DOIUrl":"https://doi.org/10.26418/jft.v4i1.56634","url":null,"abstract":"Mi merupakan jenis makanan yang banyak digemari semua kalangan. Penambahan pasta talas dan parutan wortel akan meningkatkan nilai gizi dari mi basah. Penelitian ini bertujuan untuk mengetahui perbandingan pasta talas dengan penambahan wortel pada proses pembuatan mi basah yang menghasilkan karakteristik mi terbaik. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) dengan satu faktor yakni penambahan pasta talas dan parutan wortel (30:0, 25:5, 20:10, 15:15, 10:20, 5:25, 0:30). Data yang diperoleh dianalisa secara statistik menggunakan uji ANOVA, dilanjutkan dengan uji BNJ. Data organoleptik menggunakan analisis Friedman. Penambahan pasta talas dan parutan wortel tidak mempengaruhi kadar abu, daya serap air, warna, dan rasa pada mi basah yang dihasilkan, namun mempengaruhi kadar air, kadar protein, β-karoten, elastisitas, dan tekstur mi basah. Berdasarkan uji efektifitas (De Garmo) mi basah terbaik dihasilkan pada perbandingan pasta talas:parutan wortel = 5:25 pasta talas dan parutan wortel dengan karakteristik kimia yaitu kadar air 20,220 %, kadar abu 3,365 %, kadar protein 7,407 %, β-karoten 9,02 %, daya serap air 28,491 %, elastisitas 1,325 %, tekstur 3,43 , warna 3,57 (suka), rasa 3,50 (suka) serta pada nilai perlakuan terbainya mencapai 1,001.","PeriodicalId":217097,"journal":{"name":"FoodTech: Jurnal Teknologi Pangan","volume":"82 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-07-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122334003","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 Formulation of Aloe Vera (Aloe chinensis Baker) and Calyx of Roselle Flower Petals (Hibiscus sabadariffa L.) For Making Fruit Leather 芦荟(Aloe chinensis Baker)与玫瑰花萼的配方研究制作果皮

FoodTech: Jurnal Teknologi Pangan Pub Date : 2022-05-31 DOI: 10.26418/jft.v5i1.57343

Estha Fresua, Maherawati Maherawati, Lucky Hartanti

{"title":"The Formulation of Aloe Vera (Aloe chinensis Baker) and Calyx of Roselle Flower Petals (Hibiscus sabadariffa L.) For Making Fruit Leather","authors":"Estha Fresua, Maherawati Maherawati, Lucky Hartanti","doi":"10.26418/jft.v5i1.57343","DOIUrl":"https://doi.org/10.26418/jft.v5i1.57343","url":null,"abstract":"Fruit leather is a diversification of jam products. The main ingredient of fruit leather is potential agricultural product. West Kalimantan is the largest supplier of aloe vera in Indonesian while rosella calyx contains pectin and acids as important factors in the making of fruit leather. The aim of this research is to find a formulation of fruit leather by aloe vera and roselle calyx which produce the best chemical and sensory characteristics. The research design uses a randomized block design one factor (formulation of aloe vera and rosella calyx) by five levels of treatment (80:20, 70:30, 60:40, 50:50, 40:60) and was repeat 5 times. The data obtained were statistically analyzed using ANOVA (α = 5%) and if followed by BNJ test (α = 5%). The results showed that the best formulation based on effectiveness index was aloe vera: roselle calyx (60:40) with a characteristic water content 35.46%; crude fiber content 0.71%; vitamin C content 75.68 mg / 100 g; pH 3.15; calcium content 28,2712 mg / 100 g; 16,16% sucrose. The sensory level produces a hedonic texture scale of 4.6 (likes), colors 4.7 (likes) and taste 4.43 (likes).","PeriodicalId":217097,"journal":{"name":"FoodTech: Jurnal Teknologi Pangan","volume":"33 ","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-05-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"113986001","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

Formulasi Snack Bar Tepung Beras Merah (Oryza nivara) dan Edamame (Glycine max (L)merrill): Karakteristik Fisikokimia dan Sensori 小吃店小吃店配方:化学和感官特征

FoodTech: Jurnal Teknologi Pangan Pub Date : 2022-05-31 DOI: 10.26418/jft.v5i1.57341

Muhammad Sayid Falah, Suko Priyono, Dzul Fadly

引用次数: 1

Milk Powder Formulation Based on Durian Seed Flour, Cocoa, Wild Honey “Tikung” and Creamer 以榴莲籽粉、可可粉、野生蜂蜜“提贡”和奶精为基础的奶粉配方

FoodTech: Jurnal Teknologi Pangan Pub Date : 2022-05-31 DOI: 10.26418/jft.v5i1.57342

E. Ut, Y. Dewi, Tri Rahayuni

引用次数: 0

Penggunaan Jeruk Sambal (Citrus Amblycarpa) sebagai Bahan Pengasam Alami Terhadap Sifat Fisikokimia dan Sensori Mayones 使用辣椒酱(Citrus Amblycarpa)作为对蛋黄酱生理和感官的天然防腐剂

FoodTech: Jurnal Teknologi Pangan Pub Date : 2022-05-29 DOI: 10.26418/jft.v4i1.56638

Syarifah Fatimah Humaira, Y. K. Dewi, Lucky Hartanti

{"title":"Penggunaan Jeruk Sambal (Citrus Amblycarpa) sebagai Bahan Pengasam Alami Terhadap Sifat Fisikokimia dan Sensori Mayones","authors":"Syarifah Fatimah Humaira, Y. K. Dewi, Lucky Hartanti","doi":"10.26418/jft.v4i1.56638","DOIUrl":"https://doi.org/10.26418/jft.v4i1.56638","url":null,"abstract":"Mayones merupakan produk pangan yang dapat menggunakan jeruk sambal sebagai bahan pengasam alami. Mayones adalah emulsi semi solid yang diperoleh dari campuran minyak nabati, kuning telur, asam (cuka dan sari jeruk), bumbu-bumbu, asam sitrat atau asam malat yang fungsinya untuk mempertahankan warna dan aroma. Penelitian ini bertujuan untuk mendapatkan konsentrasi jeruk sambal sebagai bahan pengasam alami yang menghasilkan mayones terbaik berdasarkan sifat fisikokimia dan sensori. Rancangan yang digunakan adalah rancangan acak kelompok (RAK) dengan satu faktor perlakuan yaitu konsentrasi jeruk sambal sebagai bahan pengasam yang terdiri dari 6 taraf (10, 20, 30, 40, 50 dan 60 %). Analisa data yang digunakan yaitu ANOVA (Analysis of Variance) dengan taraf 5%. Apabila berpengaruh nyata, maka dilanjutkan dengan uji Beda Nyata Jujur (BNJ) dengan taraf 5 %. Hasil uji sensori dianalisis dengan uji Friedman. Penentuan perlakuan terbaik pada hasil penelitian mayones dilakukan dengan uji indeks efektifitas. Konsentrasi sari jeruk sambal dalam pembuatan mayones direkomendasikan sebesar 20 % dengan karakteristik pH (4,34), total padatan terlarut (1,05 ⁰Brix), kadar air (8,30 %), kadar protein (1,96 %), kadar lemak (86,04 %) dan kadar vitamin C (2,91 mg/100 g) serta dengan karakteristik sensori warna (3,63), aroma (3,23), rasa (2,90), kekentalan (2,80) dan kesukaan keseluruhan (3,07).","PeriodicalId":217097,"journal":{"name":"FoodTech: Jurnal Teknologi Pangan","volume":"16 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-05-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130825291","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

Formulasi Penambahan Daun Binahong (Anredera cordifolia) Terhadap Daya Terima serta Kandungan Protein pada Perkedel Kentang 马铃薯果剂的可吸收性和蛋白质含量增加了野红叶(Anredera cordifolia)的配方

FoodTech: Jurnal Teknologi Pangan Pub Date : 2022-05-26 DOI: 10.26418/jft.v5i1.57335

Nadia Thahirah, Ichsan Ichsan

{"title":"Formulasi Penambahan Daun Binahong (Anredera cordifolia) Terhadap Daya Terima serta Kandungan Protein pada Perkedel Kentang","authors":"Nadia Thahirah, Ichsan Ichsan","doi":"10.26418/jft.v5i1.57335","DOIUrl":"https://doi.org/10.26418/jft.v5i1.57335","url":null,"abstract":"Binahong (Anredera cordifolia) adalah tanaman yang dimanfaatkan untuk mengobati berbagai jenis penyakit seperti pengobatan pada luka bakar, tifus, pembengkakan hati, pembengkakan jantung, radang usus, meningkatkan vitalitas dan daya tahan tubuh. Binahong memiliki kandungan gizi protein paling banyak yaitu 20 gr per 100 gr binahong, menjadikan olahan pangan sehat yang mempunyai manfaat ganda sebagai pangan lokal. Jenis penelitian bersifat eksperimental dengan rancangan yang digunakan yaitu Rancangan Acak Lengkap (RAL) dengan 3 perlakuan dan pengulangan sebanyak 3 kali. Pengolahan dan analisis data dilakukan dengan menggunakan ANOVA (Analisis of Varians) dan uji lanjut Duncan’ multiple test. Penambahan daun binahong 20 gr, 30 gr dan 40 gr berpengaruh nyata terhadap daya terima. Formulasi yang di sukai panelis terhadap warna, rasa, aroma dan tekstur ada pada perlakuan penambahan daun binahong 20 gr. Dan hasil uji protein berpengaruh nyata terhadap kadar protein pada penambahan daun binahong 20 gr, 30 gr dan 40 gr. Adanya berpengaruh nyata terhadap hasil analisis kadar protein dengan penambahan daun binahong pada formulasi 20 gr, 30 gr dan 40 gr. Serta berpengaruh nyata terhadap sifat organoleptik pada perkedel (p value < 0,05).","PeriodicalId":217097,"journal":{"name":"FoodTech: Jurnal Teknologi Pangan","volume":"2 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-05-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130768951","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: 2

Types of High-Performance Liquid Chromatography (HPLC) Columns: A Review 高效液相色谱(HPLC)柱类型综述

FoodTech: Jurnal Teknologi Pangan Pub Date : 2022-05-25 DOI: 10.26418/jft.v5i1.57334

Natashya Evangeline Fiorelia, Anthony Dharma Wibowo, Natanael Leonard Lae, Allison Ang, Oki Krisbianto

{"title":"Types of High-Performance Liquid Chromatography (HPLC) Columns: A Review","authors":"Natashya Evangeline Fiorelia, Anthony Dharma Wibowo, Natanael Leonard Lae, Allison Ang, Oki Krisbianto","doi":"10.26418/jft.v5i1.57334","DOIUrl":"https://doi.org/10.26418/jft.v5i1.57334","url":null,"abstract":"Some chemical analysts, especially those working in the food sector, often find it difficult to choose the HPLC columns for their research. Every so often they tend to modify their method to fit whatever HPLC column available in their laboratory instead of looking for the column type best suited to their experiments. Other than that, HPLC column types are often very limited discussed in the class. This is particularly disadvantageous for those who have sufficient access to select the HPLC column they need for the best result. The lack of insight into the types of HPLC columns available in the market also influenced their decision to select the right column in their analysis to a large extent. This article briefly reviews the differences between the commonly used Particle-Packed Columns with the newer yet less frequently used Monolithic Columns. The types of HPLC columns based on polarity, molecular size, and the electrical charge will be described further, along with the working principle of the columns in brief and various examples of options available on the market. Lastly, the uses of HPLC columns in the food industries are also described. This review is expected to contribute to the field of chemical analysis, such as food analysis.","PeriodicalId":217097,"journal":{"name":"FoodTech: Jurnal Teknologi Pangan","volume":"23 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-05-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128286733","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

Cemaran Mikrobia pada Jajanan Pentol Kuah di Sekitar Universitas Tanjungpura Pontianak

FoodTech: Jurnal Teknologi Pangan Pub Date : 2021-10-28 DOI: 10.26418/jft.v4i2.56924

Arina Sa’adah, Maherawati Maherawati, Lucky Hartanti, Sri Mulyani

引用次数: 0

Formulasi Blondo Minyak Kelapa dan Tepung Mocaf pada Pembuatan Cake

FoodTech: Jurnal Teknologi Pangan Pub Date : 2021-10-27 DOI: 10.26418/jft.v4i2.56922

Iasha Ramadhani, Sulvi Purwayantie, Lucky Hartanti

引用次数: 1