Journal of Food Technology and Agroindustry最新文献

ANALISIS ORGANOLEPTIK DAN KANDUNGAN PROKSIMAT PADA PUDING COKLAT DENGAN PENAMBAHAN BLACK CHIA (Salvia hispanica L.)

Journal of Food Technology and Agroindustry Pub Date : 2023-08-04 DOI: 10.24929/jfta.v5i2.2774

Nadhifah Al Indis, Nunuk Helilusiatiningsih, Nadiyah Nur Haliza

{"title":"ANALISIS ORGANOLEPTIK DAN KANDUNGAN PROKSIMAT PADA PUDING COKLAT DENGAN PENAMBAHAN BLACK CHIA (Salvia hispanica L.)","authors":"Nadhifah Al Indis, Nunuk Helilusiatiningsih, Nadiyah Nur Haliza","doi":"10.24929/jfta.v5i2.2774","DOIUrl":"https://doi.org/10.24929/jfta.v5i2.2774","url":null,"abstract":"Chia seeds is a plant of the Salvia genre which is round, flat, and oval in shape. Chia seed has 3 color of variants, they were black, white, and grayish,. In this study we used black chia was mixed with Nutrijel chocolate pudding. Black chia was chosen because it has a higher protein content than other chia seed color. There were 6 variations in this study, they were PC 0, PC 1, PC 2, PC 3, PC 4, and PC 5, each of the varians has been analyzed of organoleptic and proximate. Based on the results of this study, Nutrijel chocolate pudding with the addition of black chia from varian PC 0 until PC 5 was acceptable and liked by the panelists. The color has an average value of 4.4; the taste was 3.7; fragrance was 4.4; and texture was 3.9. And the results of the proximate analysis, we known that Nutrijel chocolate pudding with the addition of black chia has a good moisture content 63-73%; ash content was 3.44-3.55%; crude fiber content was 1.62-3.16%; crude protein content was 10.09-11.70%; and crude fat content was 1.07-4.40%. The mass of black chia more adding in to the chocolate pudding, has increased the nutritional contained (fiber, protein, and fat).","PeriodicalId":427670,"journal":{"name":"Journal of Food Technology and Agroindustry","volume":"10 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-08-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123054443","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

PENGARUH JAHE TERHADAP AKTIVITAS ANTIOKSIDAN DAN SIFAT ORGANOLEPTIK MINUMAN EKSTRAK JAGUNG UNGU (Zea mays L.) 姜对紫色玉米提取物饮料的有机活性和成分的影响(Zea mays L)。

Journal of Food Technology and Agroindustry Pub Date : 2023-08-04 DOI: 10.24929/jfta.v5i2.2775

Inka Condro Istia, M. Randi, Nurwati Nurwati

{"title":"PENGARUH JAHE TERHADAP AKTIVITAS ANTIOKSIDAN DAN SIFAT ORGANOLEPTIK MINUMAN EKSTRAK JAGUNG UNGU (Zea mays L.)","authors":"Inka Condro Istia, M. Randi, Nurwati Nurwati","doi":"10.24929/jfta.v5i2.2775","DOIUrl":"https://doi.org/10.24929/jfta.v5i2.2775","url":null,"abstract":"One of the cultivable food crops, corn also serves a strategic purpose and has economic worth. Corn, as the primary source of carbs, is utilized as a rice alternative. Beverage goods are one alternative that can be made from corn. Anthocyanins found in purple corn work as antioxidants to stop atherosclerosis in the body. One sort of spice that offers numerous health advantages is ginger. Antioxidants are substances that can limit oxidation reactions by attaching to free radicals and highly reactive molecules. Antioxidants in food can minimize food spoiling processes, free radical oxidation, slow down the oxidation of lipids and oils, increase shelf life in the food sector, increase the storage of fat contained in food and prevent sensor and nutritional quality degradation. This study used the DPPH method (1,1-diphenyl-2,-picrylhydrazyl) which is a purple compound that will turn yellow when reacted with antioxidant activity and used a completely randomized design (CRD) method in the form of a single factor ratio of corn: ginger extract ( 100 g : 2 g, 3 g, 4 g, and 5 g) using 5 treatments and 3 replications. The organoleptic test used is the hedonic test, namely the level of preference test for the taste, texture, color, color of the purple corn extract drink. The score used is 1 – 5 (very dislike, dislike, somewhat like, like, and like very much). The data obtained were then analyzed and processed using SPSS with one way ANOVA. The purpose of this study was to determine the antioxidant activity and the panelists' preference level of purple corn extract drink.","PeriodicalId":427670,"journal":{"name":"Journal of Food Technology and Agroindustry","volume":"16 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-08-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116553326","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

EVALUASI VITAMIN B PADA BISKUIT BAYI SUBSTITUSI CAMPURAN TEPUNG LABU KUNING (Cucurbita moschataDurch) DAN TEPUNG WORTEL (Daucus carrota L) 评估维生素 B 与 BISKUIT BAYI 替代品 CAMPURAN TEPUNG LABU KUNING（Cucurbita moschataDurch）和 DAN TEPUNG WORTEL（Daucus carrota L）的关系

Journal of Food Technology and Agroindustry Pub Date : 2023-08-03 DOI: 10.24929/jfta.v5i2.2771

Afin Regina Cahyani, Mazarina Devi, Soenar Soekopitojo

引用次数: 0

TEKNOLOGI PENGOLAHAN TEPUNG MOCAF DENGAN 3 METODE FERMENTASI KAJIAN ANALISA PROKSIMAT MOCAF面粉处理技术与三种批量分析的发酵方法

Journal of Food Technology and Agroindustry Pub Date : 2023-08-03 DOI: 10.24929/jfta.v5i2.2772

Nunuk Helilusiatiningsih

{"title":"TEKNOLOGI PENGOLAHAN TEPUNG MOCAF DENGAN 3 METODE FERMENTASI KAJIAN ANALISA PROKSIMAT","authors":"Nunuk Helilusiatiningsih","doi":"10.24929/jfta.v5i2.2772","DOIUrl":"https://doi.org/10.24929/jfta.v5i2.2772","url":null,"abstract":"Mocaf (Modified Cassava Flour) was a product derived from fermented cassava flour. Mocaf has characteristics similar to wheat flour and can be used for processed products such as wet cakes, kue kering, sweet bread, instant noodles and substitutes for certain products, vermicelli, brownies. The problem that occurs was that the price of flour continues to increase along with the high demand, so the price is expensive. The aim of the study was to analyze the nutritional value content, namely proximate in mocaf flour which was processed using 3 fermentation methods. The experimental design is a quantitative analysis method. The parameters measured were water content, ash content, protein, fat, starch. Experimental treatment: there are 3 types of cassava chips processing fermentation methods, namely a. Yeast b. Lime Water c. Enzimo. The results of proximate analysis using the yeast fermentation method contained 13.71% water content, 4.12% ash content, 1.43% crude protein, 2.82% fat, 71.38% starch; Using lime water has a water content of 13.14%, ash 4.82%, protein 1.12%, hasar fat 4.38, starch 69.54%. while the third with enzyme has a water content of 12.66%, ash 3.17, protein 1.83%, fat 3.83%, starch 73%. The ingredient of mocaf flour which has the highest starch was the fermentation method using yeast, the best protein ses the fermentation method with enzymes. The highest fat was mocaf with the fermentation method with lime solution. The water content of flour between the lowest 12 and the highest 13, 66%.","PeriodicalId":427670,"journal":{"name":"Journal of Food Technology and Agroindustry","volume":"5 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-08-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128426152","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

PENGARUH PENAMBAHAN TEPUNG KENTANG TERHADAP SIFAT ORGANOLEPTIK BUMBU GADO-GADO

Journal of Food Technology and Agroindustry Pub Date : 2023-08-03 DOI: 10.24929/jfta.v5i2.2768

Ikhlasul Putri Sekar Langit, R. Mariana, Issutarti Issutarti

{"title":"PENGARUH PENAMBAHAN TEPUNG KENTANG TERHADAP SIFAT ORGANOLEPTIK BUMBU GADO-GADO","authors":"Ikhlasul Putri Sekar Langit, R. Mariana, Issutarti Issutarti","doi":"10.24929/jfta.v5i2.2768","DOIUrl":"https://doi.org/10.24929/jfta.v5i2.2768","url":null,"abstract":"The making of gado-gado seasoning by adding potato flour is expected to get a better texture of the gado-gado seasoning. Production of potato starch has been widely marketed and easy to obtain. This study aims to examine the organoleptic properties of the gado-gado seasoning substituted with potato flour. The type of research used is experimental research. The design in this study used a completely randomized design (CRD) with one treatment, namely the addition of potato flour with three percentages (15%, 25%,35%). The data obtained were then analyzed by the ANOVA method if there was a difference followed by Duncan's test. There are significant differences in the hedonic quality of color, aroma, taste and texture as well as the level of preference for color, aroma, taste and texture. The highest average hedonic quality and level of color preference is found in the addition of 15%, the highest average hedonic quality and aroma preference level is found in the addition of 15%, the highest average hedonic quality and taste preference level is found in the addition of 15%, the highest average hedonic quality and texture preference level found in 15% increments.","PeriodicalId":427670,"journal":{"name":"Journal of Food Technology and Agroindustry","volume":"304 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-08-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131769023","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

PENGARUH PENAMBAHAN AIR REBUSAN BUAH PARE (MOMORDICA CHARANTIA L) DENGAN PERSENTASE BERBEDA TERHADAP SIFAT KIMIA DAN FISIK MIE BASAH 对水煮水果(MOMORDICA CHARANTIA L)对湿面条的化学和物理性质的不同比例的影响

Journal of Food Technology and Agroindustry Pub Date : 2023-08-03 DOI: 10.24929/jfta.v5i2.2773

Maylani Alfi Cahyandari, Ummi Rohajatien, W. Wahyuni

引用次数: 0

PENGARUH RASIO SARI KEDELAI DAN UMBI KENTANG TERHADAP KANDUNGAN GLUKOSA, PROTEIN DAN KECEPATAN LELEH MELLORINE 大豆和马铃薯块茎比对葡萄糖、蛋白质和快速溶解速度的影响

Journal of Food Technology and Agroindustry Pub Date : 2023-08-03 DOI: 10.24929/jfta.v5i2.2769

N. Astuti, Rina Rifqie, Laili Hidayati

引用次数: 0

PENGARUH RASIO TEPUNG TAPIOKA DAN SERBUK DAUN PEPAYA (Carica papaya L.) PADA PEMBUATAN KUE SEMPRIT TERHADAP SIFAT FISIK DAN KIMIA 木薯粉与木瓜叶粉比的影响。对物质和化学性质的追求

Journal of Food Technology and Agroindustry Pub Date : 2023-08-03 DOI: 10.24929/jfta.v5i2.2770

Rahel Silvia Mayasari, Laili Hidayati, W. Wahyuni

引用次数: 0

PENGARUH PROPORSI TEPUNG JAGUNG UNGU (Zea mays var ceratina kulesh) TERHADAP KARAKTERISTIK ORGANOLEPTIK MIE KERING 紫玉米(Zea mays var ceratina kulesh)对干面条的有机特性的影响

Journal of Food Technology and Agroindustry Pub Date : 2023-02-21 DOI: 10.24929/jfta.v5i1.2402

Nur Asiyah, Mohammad Jusuf Randi, Nurwati Nurwati

{"title":"PENGARUH PROPORSI TEPUNG JAGUNG UNGU (Zea mays var ceratina kulesh) TERHADAP KARAKTERISTIK ORGANOLEPTIK MIE KERING","authors":"Nur Asiyah, Mohammad Jusuf Randi, Nurwati Nurwati","doi":"10.24929/jfta.v5i1.2402","DOIUrl":"https://doi.org/10.24929/jfta.v5i1.2402","url":null,"abstract":"Dry noodles is a food product made from wheat flour in the form of a typical noodle which has a relatively long shelf life and is easy to handle. Utilization of purple corn into flour as a processed ingredient for dry noodles can reduce imports and consumption of wheat flour, purple corn is a variety of pulut corn that contains anthocyanins as antioxidant compounds. The purpose of this study was to determine the proportion of purple corn flour on the organoleptic characteristics of dry noodles and proximate analysis of the best results of dry noodles, the method used was a factorial Completely Randomized Design (CRD) with 5 treatments and 3 replications. The treatments were J1 (90% flour: 10% purple corn flour), J2 (80% flour: 20% purple corn flour), J3 (70% flour: 30% purple corn flour), J4 (purple corn flour 60% : 40% purple corn flour), J5 (50% flour : 50% purple corn flour). The research data were analyzed using Two Way ANOVA and Duncan's further test. The results of the organoleptic test on the level of preference showed that the addition of the proportion of purple corn flour had an effect on taste and texture, but had no effect on the color and aroma of dry noodles. The best result of dry noodles was treatment J2 with the results of proximate analysis in the form of protein content (15,63%), water content (16,41%), ash content (2,34%), fat content (1,16%), and carbohydrates (64,46%).","PeriodicalId":427670,"journal":{"name":"Journal of Food Technology and Agroindustry","volume":"64 1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-02-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131509015","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

PENGARUH PENAMBAHAN JAMUR TIRAM PUTIH (Pleurotus ostreatus) SEBAGAI STABILIZER TERHADAP DAYA LELEH DAN OVERRUN ES KRIM 白牡蛎蘑菇的加入对熔融力和冰淇淋覆盖的稳定剂的影响

Journal of Food Technology and Agroindustry Pub Date : 2023-02-21 DOI: 10.24929/jfta.v5i1.2392

Ahmad Nadirsyah, Ellyna Hafizah, Yudha Irhasyuarna

{"title":"PENGARUH PENAMBAHAN JAMUR TIRAM PUTIH (Pleurotus ostreatus) SEBAGAI STABILIZER TERHADAP DAYA LELEH DAN OVERRUN ES KRIM","authors":"Ahmad Nadirsyah, Ellyna Hafizah, Yudha Irhasyuarna","doi":"10.24929/jfta.v5i1.2392","DOIUrl":"https://doi.org/10.24929/jfta.v5i1.2392","url":null,"abstract":"Stabilizer is an ingredient of polysaccharides to prevent the crystals in the ice cream from expanding which affects the melting power and overrun of the ice cream. The choice of stabilizer also affects the texture and taste of the ice cream. White oyster mushrooms are known to contain beta-glucan substances from polysaccharides that are able to bind to air so that they can be used as alternative natural stabilizers. Therefore, this study aims to determine the effect of adding white oyster mushrooms as a stabilizer to the melting and overrun power and organoleptic properties of ice cream. The research method used is a mixed method in the form of observational and experimental methods. The results of the overrun test using one way ANOVA and post hoc tests on a sample of 100 grams showed significant differences between treatment groups, especially in the sample group of 0% and 0.5%. The results of the melting power test using one way ANOVA and post hoc tests on a sample of 10 grams had a significant difference in the overall sample, while organoleptic testing with the kruskall-Wallis and Mann-Whitney test showed that there was an influence between treatment groups on texture factors, especially the 0.1% sample and 0.5% and significant differences in taste factors, especially the 0% and 0.3% groups, the 0% and 0.5% groups, the 0.1% and 0.3% groups, the 0.1% and 0.5% groups. . The overall research results have complied with SNI No. 01-3713-1995 regarding the melting range of ice cream, which is 15-25 minutes, the overrun value ranges at 30 - 50% for the household scale.","PeriodicalId":427670,"journal":{"name":"Journal of Food Technology and Agroindustry","volume":"49 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-02-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124392487","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