Journal of Food Technology and Agroindustry最新文献_第3页

PERBANDINGAN SENYAWA PROKSIMAT PADA DAUN TERUNG PIPIT (Solanum torvum) BERDASARKAN LOKASI TUMBUH 根据生长地点比较柚子叶中的原生质酸

Journal of Food Technology and Agroindustry Pub Date : 2022-08-25 DOI: 10.24929/jfta.v4i2.2126

Nunuk Helilusiatiningsih

{"title":"PERBANDINGAN SENYAWA PROKSIMAT PADA DAUN TERUNG PIPIT (Solanum torvum) BERDASARKAN LOKASI TUMBUH","authors":"Nunuk Helilusiatiningsih","doi":"10.24929/jfta.v4i2.2126","DOIUrl":"https://doi.org/10.24929/jfta.v4i2.2126","url":null,"abstract":"Indonesia was classified as an agricultural country and the potential in agricultural cultivation includes plantation crops, horticulture, food crops and others. Eggplant plants were easy to grow and were liked by the public because of their delicious taste and high nutritional value and various types, namely Dutch eggplant, purple eggplant, sparrow eggplant and others. The purpose of the research was to study the proximate content of fresh and dried leaves, especially the sparrow eggplant found in the Mojokerto area, Kediri, Malang. The research method is a quantitative chemical test with parameters such as water content, ash content, protein, fat, carbohydrates in the leaves. The results of the analysis obtained were as follows: Mojokerto Region: Fresh leaves have a moisture content of 64.29%; Ash content 3, 46%; Protein 22, 87%, Fat 4.47%; Carbohydrates 4.91%, Dried leaves: 7.51%; 12.32%; 25.46%; 3.28%, 51.43%. Kediri area, fresh leaves: 64.89%; 3, 78%,; 23.18%, 4.93%; 3.22% while dry leaves : 7.38%, 12.46%, 25.75%, 3.65%; 50.76%. Malang location fresh leaves: 65.07%; 2, 96%, 24,50%, , 5.41%; 4.46%; dry leaves : 6.70%; 7.20%, 26.80%, 4.70%, 54.58 %. So the effective growing location for sparrow eggplant is Malang because of the potential for optimal proximate content","PeriodicalId":427670,"journal":{"name":"Journal of Food Technology and Agroindustry","volume":"148 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-08-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134111443","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

KARAKTERISTIK FISIK VELVA PISANG-BLUBERI DENGAN VARIASI KONSENTRASI CMC 尼龙蓝莓的物理特征与CMC浓度的变化

Journal of Food Technology and Agroindustry Pub Date : 2022-08-25 DOI: 10.24929/jfta.v4i2.1910

Yolandra Hibatullah Isnaini, J. Jariyah, Ifwarisan Defri

{"title":"KARAKTERISTIK FISIK VELVA PISANG-BLUBERI DENGAN VARIASI KONSENTRASI CMC","authors":"Yolandra Hibatullah Isnaini, J. Jariyah, Ifwarisan Defri","doi":"10.24929/jfta.v4i2.1910","DOIUrl":"https://doi.org/10.24929/jfta.v4i2.1910","url":null,"abstract":"Banana is one of the most popular fruits that contains high nutrition. However, banana is perishable or easily rotten; therefore, further processing is necessary. One of the products produced from raw banana ingredient is Velva. However, Velva that was formed from banana has rather unatrractive color, thus it's important to add another ingredient such as blueberries. Blueberries add nutritional value to the Velva since they contain Vitamin C and anthocyanins which can act as antioxidants and add on red-purplish color. The problem arises in the Velva manufacturing is the formation of unstable texture; therefore, CMC as a stabilizer is needed. This study aims to determine the physical characteristics of the produced Velva using the proportions of bananas and blueberries and the CMC concentrations. This study used a completely randomized design with two factored factorial patterns. Factor I was the proportion of bananas:blueberries (40:60, 50:50 and 60:40) and Factor II was the CMC concentrations (0.1, 0.3, and 0.5%). Each treatment was repeated three times. The data obtained were analyzed using SPSS ver. 26 with Duncan's advanced test level of 5%. The best treatment was obtained at the proportion of bananas:blueberries (40:60) and CMC concentrations of 0.5% with viscosity criteria of 162 mPas, melting time of 19.340 mins/10 g, overrun of 34.333% with color analysis of *L 27.472, a*43.207, b*0.817.","PeriodicalId":427670,"journal":{"name":"Journal of Food Technology and Agroindustry","volume":"22 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-08-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121579414","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 BOLU SEBAGAI MAKANAN PENDAMPING ASI (MP-ASI) SUBSTITUSI TEPUNG TEMPE DAN TEPUNG BAYAM MERAH 炖菜配方作为母乳伴食(mp -母乳)补充面粉和菠菜粉

Journal of Food Technology and Agroindustry Pub Date : 2022-08-25 DOI: 10.24929/jfta.v4i2.1940

Oktavina Permatasari, N. .. Yulianti, Ariani Damayanti, Maria Dolorosa

{"title":"FORMULASI BOLU SEBAGAI MAKANAN PENDAMPING ASI (MP-ASI) SUBSTITUSI TEPUNG TEMPE DAN TEPUNG BAYAM MERAH","authors":"Oktavina Permatasari, N. .. Yulianti, Ariani Damayanti, Maria Dolorosa","doi":"10.24929/jfta.v4i2.1940","DOIUrl":"https://doi.org/10.24929/jfta.v4i2.1940","url":null,"abstract":"The nutritional needs in the first 1000 days of life will affect the quality of health during their lifetime. Infants aged 6-24 months need complementary feeding to complement breast milk in an effort to fulfill their nutrition. Tempe flour is used as a source of protein and red spinach flour is used as a source of vitamins, minerals, and antioxidants needed by toddlers. The purpose of this study was to obtain the right formulation and preferred by panelists in the manufacture of complementary feeding sponge cake with the substitution of tempeh flour and red spinach flour. This research used one factor, sponge cake formulation as complementary feeding with four formulations using SPSS as well as organoleptic or sensory testing of SNI 01-2346-2006 with the object being studied a sponge cake, the treatment carried out in this study was the difference in the composition of the raw materials used and tested the characteristics of sponge cake as complementary feeding. Based on the results of the organoleptic test analysis, it was found that the sponge cake with the F2 formulation was the most preferred cake in terms of taste, color, and texture by 30 semi-trained panelists.","PeriodicalId":427670,"journal":{"name":"Journal of Food Technology and Agroindustry","volume":"27 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-08-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116217872","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 GARAM DAN MADU TERHADAP KARAKTERISTIK MASKER WAJAH 盐和蜂蜜配方对面部特征的影响

Journal of Food Technology and Agroindustry Pub Date : 2022-02-24 DOI: 10.24929/jfta.v4i1.1854

Rika Diananing Putri, I. Hanafi

{"title":"FORMULASI GARAM DAN MADU TERHADAP KARAKTERISTIK MASKER WAJAH","authors":"Rika Diananing Putri, I. Hanafi","doi":"10.24929/jfta.v4i1.1854","DOIUrl":"https://doi.org/10.24929/jfta.v4i1.1854","url":null,"abstract":"Salt is a natural product made from evaporation of sea water with the help of sunlight. The benefits of salt are many, both for food, health, and beauty needs. In addition, salt can treat skin diseases, overcome rough skin. Honey has good benefits for the health of the body, both externally and internally. The purpose of this study was to compile the ingredient formula and determine the effect of the raw material formula on the physical and organoleptic properties of facial mask products made from salt and honey. The use of salt into beauty products (masks for the face) by formulating salt and honey (as skin moisturizers) on physical and chemical characteristics. The stages of the research method used a completely randomized design (CRD) with 2x3 factorial sequentially between honey and salt GM1 (6%:20%), GM2 (6%:30%), GM3 (6%:50%), GM4 (8% :20%), GM5 (8%:30%), GM6 (8%:50%), then chemically analyzed including initial analysis and product analysis (pH). The progress of research results, chemically, in the treatment of GM1-GM3 has a pH of 6, while GM4-GM6 has a pH of 5. In accordance with the skin pH between 4-8. Physically, the color produced is cream, the aroma is odorless, and the homogeneity is the same. External status must be achieved.","PeriodicalId":427670,"journal":{"name":"Journal of Food Technology and Agroindustry","volume":"54 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-02-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133477229","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 SUBTITUSI BUNGA KECOMBRANG (Etlingera elatior) TERHADAP KAPASITAS ANTIOKSIDAN COOKIES 蜂群对抗氧化能力的影响(Etlingera elatile)

Journal of Food Technology and Agroindustry Pub Date : 2022-02-24 DOI: 10.24929/jfta.v4i1.1866

I. P. Sari, M. Devi, Ummi Rojahatien

引用次数: 0

DESAIN DAN IMPLEMENTASI PERALATAN VACUUM STABILIZER MENGGUNAKAN PRINSIP BERNOULLI UNTUK MENINGKATKAN KINERJA ROTARRY DRUM VACUUM FILTER 吸尘器的设计和执行工具采用伯努利原理来提高吸尘器的旋转式鼓的性能

Journal of Food Technology and Agroindustry Pub Date : 2022-02-18 DOI: 10.24929/jfta.v4i1.1711

Ferry Setiawan

{"title":"DESAIN DAN IMPLEMENTASI PERALATAN VACUUM STABILIZER MENGGUNAKAN PRINSIP BERNOULLI UNTUK MENINGKATKAN KINERJA ROTARRY DRUM VACUUM FILTER","authors":"Ferry Setiawan","doi":"10.24929/jfta.v4i1.1711","DOIUrl":"https://doi.org/10.24929/jfta.v4i1.1711","url":null,"abstract":"The purpose of this research is to create and implement a Vacuum Stabilizer equipment design to improve the performance of Rottary Drum Vacuum equipment in the sugar industry in the dirty juice filtration process which so far has not been optimal, this is indicated by the results of dirty juice filtration resulting in cake (blotong). which still has a fairly high sucrose content with a cake pol number > 2.5%, while the allowable standard is < 2.5%. From the identification results, it was found that the cause of the problem was the achievement of high vacuum and low vacuum work parameters which were still fluctuating and tended to be low with a very fluctuating high vacuum at 30 CmHg to 40 CmHg and Low Vacuum at 5 CmHg to 15 CmHg. The planned Vacuum Stabilizer equipment consists of a series of equipment such as reservoir tanks, venturi tanks and pipelines whose height is calculated by the bernoulli equation. The height of the Vacuum Stabilizer equipment, for high vacuum was achieved at a total height of 4.3 meters, while for low vacuum a total height of 3.9 meters, the Vacuum Stabilizer equipment succeeded in increasing the stability of achieving high vacuum at 45 CmHg – 55 CmHg and low vacuum at 20 CmHg. – 25 CmHg according to the standard set, with the impact of increasing performance so that the cake pol number matches the target set with the cake pol number < 2.5%.","PeriodicalId":427670,"journal":{"name":"Journal of Food Technology and Agroindustry","volume":"600 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-02-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116327168","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

KARAKTERISTIK FOOT SALT SEBAGAI RELAKSASI DI MASA PANDEMI 足部盐的特点是放松在大流行

Journal of Food Technology and Agroindustry Pub Date : 2022-02-18 DOI: 10.24929/jfta.v4i1.1625

R. Yuniastri, Dyah Ayu Fajarianingtyas, E. Sumitro

{"title":"KARAKTERISTIK FOOT SALT SEBAGAI RELAKSASI DI MASA PANDEMI","authors":"R. Yuniastri, Dyah Ayu Fajarianingtyas, E. Sumitro","doi":"10.24929/jfta.v4i1.1625","DOIUrl":"https://doi.org/10.24929/jfta.v4i1.1625","url":null,"abstract":"Salt is a crystalline solid resulting from the evaporation of seawater which has many benefits both as food and as health and beauty products. The process of salt production by coastal communities still uses traditional methods and is marketed in the form of krosok salt. The use of krosok salt as a value-added health product can increase the income of coastal communities. One of them is in the form of foot salt. In this new normal era, foot salt products can be used to increase relaxation which can have an impact on the body's immunity. The preference test for several foot salt products is the goal of this research. The method used was a completely randomized design with 3 replications, then the samples were coded F1, F2, F3, F4, and F5. The panelists used were 30 women with a certain age range, namely 10 women aged 18-32 years, 10 women aged 33-46 years, and 10 women aged 47-60 years. Furthermore, the panelists were asked to use foot salt products for approximately 2 months in a row. Data obtained through hedonic tests and interviews. The resulting data were analyzed descriptively and quantitatively using Anova with Duncan's follow-up test. The results of the organoleptic test showed that the best sample for color parameters was F5; texture parameters are F4 and F5; and the appearance parameter is F5. In general, the panelists preferred the aroma of grapefruit and lavender with a smooth texture.","PeriodicalId":427670,"journal":{"name":"Journal of Food Technology and Agroindustry","volume":"38 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-02-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133121000","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 PROSES CURING BUAH TAKOKAK (Solanum torvum) SELAMA PENYIMPANAN SUHU RUANG 5 HARI TERHADAP KADAR PROKSIMAT DAN SUSUT BOBOT

Journal of Food Technology and Agroindustry Pub Date : 2022-02-07 DOI: 10.24929/jfta.v4i1.1855

Nunuk Helilusiatiningsih

引用次数: 0

DAMPAK PENGOLAHAN DAN KONSUMSI SUP SIRIP IKAN HIU 鲨鱼鱼翅的加工和消费影响

Journal of Food Technology and Agroindustry Pub Date : 2019-11-06 DOI: 10.24929/jfta.v1i2.780

Ismawati Ismawati

引用次数: 0

KOMPOSISI KIMIA DAN MIKROBIOLOGI BUMBU INSTAN “SOTO MADURA” 化学和微生物成分“索托·马杜拉”

Journal of Food Technology and Agroindustry Pub Date : 2019-11-06 DOI: 10.24929/jfta.v1i2.779

Ismawati Ismawati

引用次数: 0