Journal of Technology and Food Processing (JTFP)最新文献

Karakteristik Organoleptik Cookies Ampas Kelapa Dengan Penggunaan VCO

Journal of Technology and Food Processing (JTFP) Pub Date : 2021-07-30 DOI: 10.46772/jtfp.v1i02.510

Dina Putri Pratami, Erminawati Erminawati, Yunika Purwanti

{"title":"Karakteristik Organoleptik Cookies Ampas Kelapa Dengan Penggunaan VCO","authors":"Dina Putri Pratami, Erminawati Erminawati, Yunika Purwanti","doi":"10.46772/jtfp.v1i02.510","DOIUrl":"https://doi.org/10.46772/jtfp.v1i02.510","url":null,"abstract":"Masyarakat Indonesia mulai tergantung pada bahan pangan yang berbahan baku terigu. Bahan tersebut dapat melemahkan ketahanan pangan nasional. Guna mengatasi hal tersebut, maka perlu peningkatan swasembada pangan dengan memanfaatkan berbagai jenis komoditi lokal, seperti kelapa. Pemanfaatan ampas kelapa mulai berkembang dikarenakan nilai gizi yang dikandung cukup baik. Tepung ampas kelapa dapat digunakan sebagai pengganti tepung terigu. Metode penelitian menggunakan rancangan acak kelompok (RAK), dengan 2 faktor yaitu pertama, proporsi tepung ampas kelapa:pati jagung:tepung terigu (A1 = 60% : 20% : 20%, A2 = 55% : 15% : 30%, A3 = 50% : 10% : 40%) dan kedua, penambahan VCO dan margarin (K1 = 70 % margarin dari berat bahan , K2 = 80% Margarin dari berat bahan, K3 = 70 % VCO dari berat bahan, K4 = 80% VCO dari berat bahan). Analisis yang dilakukan yaitu karakteristik organoleptik meliputi warna, aroma kelapa, rasa, tekstur, dan kesukaan). Hasil penelitian semakin menurunnya kandungan tepung ampas kelapa maka akan mempengaruhi mempengaruhi sensori cookies yang dihasilkan. Semakin meningkatnya kandungan VCO yang diberikan maka akan meningkatkan aroma dan tekstur namun menurunkan warna, rasa dan kesukaaan terhadap cookies.","PeriodicalId":223426,"journal":{"name":"Journal of Technology and Food Processing (JTFP)","volume":"61 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-07-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130782988","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

Preferensi Konsumen Berdasarkan Label Sertifikasi Halal Produk Pangan Lokal 消费者偏好基于当地食品认证标签

Journal of Technology and Food Processing (JTFP) Pub Date : 2021-07-30 DOI: 10.46772/jtfp.v1i02.509

S. Utami

引用次数: 0

Gambaran Pengetahuan Ibu Terkait Makanan Sehat Dan Gizi Bagi Bayi Usia 0-12 Bulan 母亲对12个月婴儿的健康食品和营养的描述

Journal of Technology and Food Processing (JTFP) Pub Date : 2021-07-30 DOI: 10.46772/jtfp.v1i02.507

Riska Arsita Harnawati

引用次数: 0

Uji Organoleptik Produk Tepung Ampas Tahu

Journal of Technology and Food Processing (JTFP) Pub Date : 2021-07-30 DOI: 10.46772/jtfp.v1i02.508

Melly Fera, Akhmad Solikhin

引用次数: 0

Pengawasan Mutu Air Minum Dalam Kemasan Di Cv Sumber Tirta Berkah Abadi Slawi

Journal of Technology and Food Processing (JTFP) Pub Date : 2021-07-30 DOI: 10.46772/jtfp.v1i02.511

N. Rosidah, D. Daryono, Yuni Purwanti

引用次数: 0

Postharvest Handling Of Coffee In Small Medium Enterprises (SMEs) Tugu Juang Coffee, Pulosari Village, Pemalang Regency 中小型企业(SMEs)采收后咖啡处理图古庄咖啡，蒲罗沙里村，槟榔屿

Journal of Technology and Food Processing (JTFP) Pub Date : 2021-01-28 DOI: 10.46772/jtfp.v1i01.337

Sari Salsabila Rizkiyani, Y. Unzilatirrizqi

引用次数: 0

Rancangan Acak Lengkap Dan Rancangan Acak Kelompok Pada pH Gelatin Kulit Domba Dengan Pretreatment Larutan NaOH

Journal of Technology and Food Processing (JTFP) Pub Date : 2021-01-28 DOI: 10.46772/jtfp.v1i01.338

Muhamad Hasdar, Wadli Wadli, Delia Meilani

引用次数: 2

Postharvest Handling Of Sweet Potatoes In Sauce Processing CV. Sumber Sari Limbangan Kulon – Brebes 甘薯在酱料加工中的采后处理Sumber Sari Limbangan Kulon - Brebes

Journal of Technology and Food Processing (JTFP) Pub Date : 2021-01-28 DOI: 10.46772/jtfp.v1i01.339

Inka Condro Istia, Wadli Wadli, Yuni Purwanti

{"title":"Postharvest Handling Of Sweet Potatoes In Sauce Processing CV. Sumber Sari Limbangan Kulon – Brebes","authors":"Inka Condro Istia, Wadli Wadli, Yuni Purwanti","doi":"10.46772/jtfp.v1i01.339","DOIUrl":"https://doi.org/10.46772/jtfp.v1i01.339","url":null,"abstract":" Sweet potato is a potential carbohydrate producer (as an energy source) and can be used as an alternative food source. One of the varieties of sweet potato, namely yellow sweet potato which contains beta carotene, functions as an antioxidant and helps overcome cancer-causing chemicals that can damage eye tissue. The use of sweet potatoes is still limited, to increase the utility and added value requires innovation, namely by adding to the making of sauce. In the sauce production process at CV. Sumber Sari uses yellow sweet potatoes. Sauce as a thick liquid made from tomato or chili paste which can give a special aroma and taste to a food. The addition of other ingredients such as sugar, salt and food additives. The research objective was to study yellow sweet potato as an additional ingredient in making sauces. This research is expected to provide alternative uses for sweet potatoes, increase the effectiveness and added value of sweet potatoes. Processing of sauces with the addition of sweet potatoes to increase utility and added value was carried out by CV. Sumber Sari. The production process begins with cleaning of raw materials and packaging, material preparation, mixing, processing and packaging. CV Sumber Sari sauce is distributed to agents throughout Central Java \u0000 \u0000 ","PeriodicalId":223426,"journal":{"name":"Journal of Technology and Food Processing (JTFP)","volume":"13 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-01-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131226310","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

Process Of Egg Salt Smoke In Htm Jaya Brebes 蛋盐烟熏工艺的研究

Journal of Technology and Food Processing (JTFP) Pub Date : 2021-01-28 DOI: 10.46772/jtfp.v1i01.340

Hanna Rizqi Nurbaety, Nurwati Nurwati

引用次数: 1

Post-Harvest Handling Holstein Friesian Milk at Susu Abadi Company in Tegal District 法制区苏苏阿巴迪公司荷斯坦黑种奶收获后的处理

Journal of Technology and Food Processing (JTFP) Pub Date : 2021-01-28 DOI: 10.46772/jtfp.v1i01.336

Krisjayanti Ataqwa, M. Fera

{"title":"Post-Harvest Handling Holstein Friesian Milk at Susu Abadi Company in Tegal District","authors":"Krisjayanti Ataqwa, M. Fera","doi":"10.46772/jtfp.v1i01.336","DOIUrl":"https://doi.org/10.46772/jtfp.v1i01.336","url":null,"abstract":"Dairy cows are very important producers of animal protein. Milk as a source of nutrition in the form of animal protein is very beneficial. This study aims to determine the post-harvest process of Friesien Holsein's cow's milk in a susu abadi company in Tegal Regency. This research uses descriptive qualitative research. The sampling method for this research was purposive sampling method. Data collection methods used were observation, interviews, and documentation. The milking process in susu abadi companies is carried out twice a day, namely at 05.00 WIB and second at 15.00 WIB. After the milking process goes through the filtering stage, the resulting milk is filtered. a strainer made of cotton or a clean white cloth. In susu abadi company, large quantities of freshly milked fresh milk should be immediately cooled from 37⁰C to 4⁰C in order to maintain the milk temperature during 4⁰C storage. Volume of milk heated at a temperature of 62-65⁰C for 30-60 minutes. After the pasteurization process, the milk is put into a container and the milk is packed in a plastic bag with a volume of 1 liter. There are two products produced in susu abadi companies, namely fresh milk and pasteurized milk. Laboratory tests to determine the quality of milk produced by taking milk samples to be checked for quality \u0000 \u0000 ","PeriodicalId":223426,"journal":{"name":"Journal of Technology and Food Processing (JTFP)","volume":"66 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-01-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134317005","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