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Teknologi Pangan: Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian
ISSN 2087-9679 · Universitas Yudharta Pasuruan · 320 artikel di indeks
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Artikel Jurnal
Karakteristik kimia dan organoleptik set yoghurt buah campolay (Pouteria Campechiana) dengan variasi lama inkubasi
Campolay fruit yoghurt set is a fermented milk drink that is beneficial for the body because it contains various nutrients. This research aims to determine the effect of variations in incubation time on the chemical and organoleptic characteristics of Campolay fruit yoghurt sets and to determine…
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Artikel Jurnal
Kadar klorofil ekstrak daun pepaya pada jenis pelarut dan kadar zat penstabil yang berbeda
Chlorophyll is a green coloring agent and antioxidant from plants that is needed in everyday life, both in the food industry, cosmetics and renewable energy. Its abundant presence in nature makes it interesting to research and develop its use. Various methods are used to extract chlorophyll from…
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Artikel Jurnal
Karakteristik tekstur dan sensori roti sourdough dengan penambahan Dangke (keju Enrekang)
Sourdough bread is increasingly recognized not only for its nutritional benefits but also for its potential to incorporate local ingredients that improve sensory and functional qualities. Dangke (Enrekang cheese), a traditional Indonesian dairy product, contains protein and lipid components that…
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Artikel Jurnal
Pengaruh substitusi tepung tempe edamame (Glycine max (L.) Merrill) terhadap tekstur dan warna crackers
Indonesia has a high potential for edamame production, so it needs to be developed into value-added food products, one of which is through the use of edamame tempeh flour as a substitute for wheat flour in crackers. Edamame tempeh flour contains quite high protein and fiber, so it has the potential…
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Artikel Jurnal
Prediksi masa simpan emulsi virgin coconut oil-sari jeruk berdasarkan perubahan bilangan peroksida menggunakan metode accelerated shelf-life testing
Virgin Coconut Oil–Orange Juice Emulsion (EVCO-SJ) is formulated by mixing Virgin Coconut Oil with Orange Juice and other additives. EVCO-SJ was developed as an alternative form of VCO consumption to reduce the oily sensation in the mouth when consuming VCO directly. Determining the product's shelf…
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Artikel Jurnal
Pengaruh suhu pengeringan terhadap karakter fisikokimia dan aktivitas antioksidan tisane daun rosella (Hibiscus sabdariffa L.)
Roselle leaf tisane is the name for an herbal tea made from dried roselle leaves. Tisanes are popular for their aroma, antioxidant content, and therapeutic properties. Roselle leaves are known to be a source of antioxidants, flavonoids, and phenolic compounds, which contribute to their health…
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Artikel Jurnal
Karakteristik es krim susu beras dengan perbedaan penambahan emulsi putih telur dan waktu mixing
Rice milk ice cream is an alternative lactose-free frozen product, but its texture and stability are greatly influenced by the dough's ability to form an emulsion and trap air during churning. This study aimed to evaluate the effect of egg white concentration as an emulsion and mixing time on the…
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Artikel Jurnal
Karakteristik fisikokimia, total mikroba, dan sifat sensori serbuk limau kasturi (Citrus microcarpa) pada berbagai tingkat kematangan buah menggunakan mini spray dryer
Calamansi (Citrus microcarpa) is a local fruit commodity with considerable potential to be developed into a functional food product due to its high content of bioactive compounds, particularly antioxidants. Processing calamansi into powder form through spray drying can extend shelf life and improve…
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Artikel Jurnal
Pengaruh perbedaan kombinasi formulasi minuman fungsional tinggi serat terhadap sifat fisikokima dan sensori
Fiber drinks are specially formulated to help increase daily fiber intake. High-fiber drinks have the potential to become functional beverages with high fiber content and better acceptance, in order to understand their physicochemical characteristics, viscosity, pH, total dissolved solids, total…
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Artikel Jurnal
Pengaruh suhu pengeringan dan ukuran potongan terhadap karakteristik pengeringan nanas (Ananas comosus)
Pineapple (Ananas comosus L. Merr.) is a tropical fruit with high economic value, but it has a short shelf life, requiring post-harvest processing to increase stability and added value. This study aimed to analyze the effect of drying temperature and slice size on the physical, chemical, and…
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Artikel Jurnal
Pengaruh perbedaan komposisi bahan terhadap kualitas tekstur mi konjak
Konjac noodles are functional foods characterized by low calorie content, high soluble fiber, and gluten-free properties. The textural quality of konjac noodles is highly dependent on differences in ingredient composition, particularly the interaction between konjac glucomannan (KGM), calcium…
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Artikel Jurnal
Evaluasi pengaruh substitusi tepung pisang kepok (Musa × Paradisiaca L.) terhadap sifat organoleptik, preferensi konsumen, serta kandungan protein dan kadar air pada produk olahan Shiroi Koibito
Shiroi Koibito is a wheat flour-based cookie product that has a crispy texture but is low in fiber and local food ingredients. One alternative substitute ingredient that can increase nutritional value and utilize local commodities is plantain flour (Musa × paradisiaca L.). This study aims to…
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Artikel Jurnal
Pengaruh penambahan kacang tunggak (Vigna unguiculata) dan daun kelor (Moringa oleifera) terhadap sifat kimia dan organoleptik biskuit gluten free
Biskuit adalah kudapan yang digemari dan mudah diterima di Indonesia. Pemanfaatan kacang tunggak dan daun kelor pada biskuit gluten free berbahan tepung mocaf perlu dikaji sehingga dapat menghasilkan sifat kimia dan organoleptik yang serupa dengan biskuit berbahan tepung terigu. Kacang tunggak dan…
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Artikel Jurnal
Analisis reformulasi serbuk kopi fungsional tinggi serat berbasis inulin dan maltodekstrin rintang terhadap stabilitas fisikokimia
The reformulation of high-fiber functional coffee powder using inulin and resistant maltodextrin represents an effort to enhance product functionality while maintaining physicochemical stability. This study aimed to analyze the effect of inulin and resistant maltodextrin incorporation on the…
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Artikel Jurnal
Pengaruh substitusi tepung buah pepaya pada produk crackers dari tepung mocaf dan susu sapi segar
Crackers are snack foods with potential as functional foods using local ingredients. Modified Cassava Flour (MOCAF) is a gluten-free carbohydrate source but low in protein and minerals. Fresh cow’s milk provides calcium and protein, while pepaya flour substitution is expected to enhance mineral…
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Artikel Jurnal
Karakteristik fisikokimia biji kakao (Theobroma cacao L) single-origin Sumbermanjing Wetan, Malang terfermentasi dengan variasi suhu dan lama penyangraian
Cocoa is one of the leading commodities in Sumbermanjing Wetan, Malang, East Java, Indonesia. In this study, only one source of cacao was used, so it is called single-origin. The cocoa beans produced by farmers are still of low quality, especially in terms of the strength of the aroma, color, and…
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Artikel Jurnal
Kualitas mie basah dengan substitusi tepung sukun dan gel okra sebagai pengikat
Wet noodles are wheat-based food products molded lengthwise, boiled, and contain up to 52% water. Market-available wet noodles often lack nutrients, prompting research to address this issue. This study utilizes breadfruit flour as a wheat substitute and okra gel as a binding agent. The aim is to…
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Artikel Jurnal
Analisis tingkat kontribusi teknologi pada produksi gula di pabrik gula Gempolkrep Mojokerto
The sugar industry in Indonesia plays an important role in supporting national food security. Sugar factories as one of the vital sectors not only produce sugar for domestic consumption but also contribute to the local economy and the agricultural sector, especially sugar cane. Gempolkrep Sugar…
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Artikel Jurnal
Substitusi tepung tulang ikan tongkol (Euthynnus affinis) sebagai ingredient pangan pada pembuatan crackers roll tinggi kalsium
Tuna bone flour is a waste product of fish meatball processing which is rich in calcium and has the potential to be used as a food substitute ingredient. An ingredient is a material or component used in making food products for a specific purpose, such as providing taste, texture, or nutritional…
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Artikel Jurnal
Sifat fisikokimia marshmallow kulit buah naga merah (Holycereus polyrhizus) dengan perbedaan konsentrasi sari lemon dan gula pasir
The red dragon fruit peel (Hylocereus polyrhizus), which is often discarded as waste around 30–35% of the total fruit, has potential as a natural food colorant. One innovative use is as a raw material for marshmallow, a soft, spongy candy typically made from sugar, gelatine, colouring, and…