Jurnal Teknologi dan Mutu Pangan
type: channel
description: JTMP - Jurnal Teknologi dan Mutu Pangan adalah jurnal publikasi ilmiah yang berada di bawah naungan program Studi Teknologi Pangan, dan diterbitkan oleh Universitas Bumigora, Mataram. Jurnal Teknologi dan Mutu Pangan mempublikasikan hasil-hasil penelitian ilmiah bidang ilmu dan teknologi pangan beserta aplikasinya. Jurnal Teknologi dan Mutu Pangan telah memiliki nomor e-ISSN 2962-7826 dan terbit dua kali dalam setahun, yaitu bulan Juli dan Januari.
publisher: Universitas Bumigora
language: en
publication name: Jurnal Teknologi dan Mutu Pangan
issn: 2962-7826
items: Application of Cassava Starch-Based Edible Coating Enriched with Moringa Leaf Flour in Citrus Fruit Storage
items: Pengaruh Perbedaan Metode Produksi Terhadap Karakteristik Fisikokimia dan Organoleptik Gula Semut Aren
items: Optimasi Teh Herbal Berbasis Teh Hitam, Kulit Jeruk Nipis dan Serai terhadap Komponen Antioksidan
items: Karakteristik Kimia Snack Bar Anggur Laut dan Edamame dengan Variasi Tepung Tempe dan Mocaf
items: Evaluasi Antioksidan Minuman Kopi yang Dikombinasikan dengan Ekstrak Gambir dan Madu
items: Kajian Mutu Fisik, Kimia dan Mikrobiologi Gula Aren Bumbung Menggunakan Metode Studi Deskriptif Komparatif
items: Pengaruh Rasio Rehidrasi Pada Fortifikasi Tepung Labu Kuning dan Tepung Ikan Lele Terhadap Karakteristik Fisik Bubur Bayi Instan
items: Studi Karakteristik Fisikokimia Edible Film Dari Pektin Buah Pandan Laut (Pandanus ordorifer)
items: Kajian Literatur Molase Tebu: Kandungan, Tantangan, dan Pemanfaatannya Sebagai Bahan Baku Bernilai Ekonomis
items: Pendugaan Umur Simpan Sale Lilit Menggunakan Metode Accelerated Shelf-Life Testing (ASLT) Model Arrhenius
items: Pendugaan Umur Simpan Keripik Pisang Kapas (Musa Comiculata) dengan Metode Accelerated Shelf-Life Testing (ASLT) Model Arrhenius
items: Efek Pre-treatment dalam Larutan Garam sebagai Perlakuan Awal Terhadap Karakteristik Manisan Rebung
items: Analisis Total Oxidation Value Minyak Goreng Bekas pada Beberapa Produk Olahan Pangan di Pasaran
items: Analisis Penerimaan Konsumen Terhadap Jambu Jelly Drink dengan Penambahan Bayam
items: Evaluasi Sensori Kaldu Cair dari Limbah Tulang Ayam dengan Penambahan Lemak Ayam Menggunakan Presto
items: Karakterisasi dan Pemetaan Profil Fisikokimia Dangke Susu Kuda Liar Khas Nusa Tenggara Barat
items: Penetapan Kadar Migrasi Melamin dalam Peralatan Makan yang Beredar di Kota Banjarmasin dengan Metode Kromatografi Cair Kinerja Tinggi
items: Pengaruh Suhu Pengeringan terhadap Karakteristik Teh Buah Mahkota Dewa (Phaleria macrocarpa) Sebagai Minuman Fungsional
items: Pengaruh Ragi dan Lama Fermentasi Terhadap Mutu Kimia dan Organoleptik pada Tape Biji Barley
items: Karakteristik Organoleptik Brownis Berbahan Tepung Komposit Terigu dan Ubi Jalar Kuning
items: Evaluasi Karakteristik Roti Komposit Bebas Gluten dengan Konsentrasi Hidrokoloid dan Waktu Proofing yang Berbeda
items: Evaluation of Sensory Attributes of Soft Candy Using Taro Leaf Extract as Influenced by Variations of Gelatin and Glucose Syrup
items: Review: Potensi Susu Kuda dan Produk Turunannya sebagai Pangan Fungsional serta Potensi dibidang Kesehatan
items: Pendugaan Umur Simpan Saus Tomat Homemade Menggunakan Model Arrhenius pada Suhu Penyimpanan Berbeda
items: Analisis Ketersediaan Bahan Baku Industri Tahu dan Tempe melalui Pendekatan Supply Chain Management
items: Pengaruh Penambahan Daun Gamal, Kelor, Dan Karbit Dalam Proses Pemeraman Pisang Kepok
items: Review-Tanaman Porang (Amorphophallus muelleri Blume) dan Potensinya untuk Diversifikasi Pangan
items: Analisis Rantai Pasok Ketersediaan Bahan Baku Produk Pertanian Jenis Beras dengan Metode Supply Chain Operations Reference
items: Perbandingan Parameter Mutu Crude Palm Oil Produksi PT XYZ Terhadap Ketetapan Mutu Standar Nasional Indonesia
items: Pengaruh Lama Pemanasan pada Penurunan Kualitas Mutu Minyak Goreng Sawit Komersial

Application of Cassava Starch-Based Edible Coating Enriched with Moringa Leaf Flour in Citrus Fruit Storage
type: item
description: Various approaches have been developed to address the issue of fruit deterioration during storage, including packaging technology. Among these, the use of edible coatings has gained increasing attention. The method of this study was a laboratory experimental research with a completely randomized design with two replications. This study aimed to evaluate the effectiveness of a cassava starch-based edible coating enriched with moringa leaf flour in preserving the quality and extending the shelf life of citrus fruits during storage at room temperature. The experiment was carried out in three stages: (1) preparation of edible coatings with varying concentrations of moringa leaf flour (0%, 1%, 2%, and 3%), (2) application of the coatings to citrus fruits, and (3) observation of fruit quality over a 21-day storage period. The parameters assessed included weight loss, moisture content, firmness, and sensory attributes such as color, aroma, texture, and flavor. A Completely Randomized Design (CRD) was employed with two replications. The results indicated that the edible coating treatments effectively reduced the rate of physical quality degradation in citrus fruits. In particular, the treatment with 3% moringa leaf flour (F3) resulted in the lowest weight loss and the highest firmness by day 14. Additionally, the peel color of fruits in the F3 treatment remained more stable compared to the control. This study concludes that, although no significant differences were observed in moisture content among the treatments, the application of the edible coating was effective in better preserving the sensory quality of the fruits.
subject: Articles
  topic: section
subject: Cassava starch
  topic: keywords
subject: Citrus fruit
  topic: keywords
subject: Edible coating
  topic: keywords
subject: Moringa leaves
  topic: keywords
subject: Storage
  topic: keywords
creator: Mufti Ghaffar
creator: Lutfi Yulmiftiyanto Nurhamzah
creator: Suci Apsari Pebrianti
creator: Yana Listyawardhani
rights: Copyright (c) 2025 Mufti Ghaffar, Lutfi Yulmiftiyanto Nurhamzah, Suci Apsari Pebrianti, Yana Listyawardhani http://creativecommons.org/licenses/by/4.0
date: 2025-07-30
publication date: 2025-07-30
starting page: 90
ending page: 99
doi: 10.30812/jtmp.v4i1.5107

Pengaruh Perbedaan Metode Produksi Terhadap Karakteristik Fisikokimia dan Organoleptik Gula Semut Aren
type: item
description: Granulated palm sugar is a natural sweetener product that is gaining popularity due to its low glycemic index and its beneficial health effects. There are two primary methods of producing palm sugar: direct production from fresh sap and reprocessing of molded palm sugar. This study aims to investigate the impact of various production methods on the physicochemical and organoleptic properties of granulated palm sugar. The research employed a Completely Randomized Design (CRD) with one factor, namely the cooking method, consisting of direct production from fresh sap (PL) and production through reprocessing molded sugar (PC). The observed parameters included moisture content, ash content, yield, reducing sugar content, and organoleptic tests covering color, aroma, taste, and texture. The analysis results showed significant differences in all tested physicochemical parameters. The PC granulated palm sugar had a lower moisture content, yield, reducing sugar content compared to PL and higher ash content. In the organoleptic tests, PC palm sugar scored significantly higher in terms of color, aroma, taste, and texture. This study concludes that the production method using molded sugar is more recommended, as it produces palm sugar with a more stable quality, meets the standard, and is more preferred by consumers. This research is expected to serve as a basis for determining the appropriate method for producing high-quality granulated palm sugar.
subject: Articles
  topic: section
subject: Granulated Sugar
  topic: keywords
subject: Organoleptic
  topic: keywords
subject: Palm
  topic: keywords
subject: Physicochemical
  topic: keywords
subject: Production
  topic: keywords
creator: Ni Wayan Putu Meikapasa
creator: Mia Ulpiana
creator: Nadila Putri
rights: Copyright (c) 2025 Ni Wayan Putu Meikapasa, Mia Ulpiana, Nadila Putri http://creativecommons.org/licenses/by/4.0
date: 2025-07-28
publication date: 2025-07-28
starting page: 82
ending page: 89
doi: 10.30812/jtmp.v4i1.5277

Optimasi Teh Herbal Berbasis Teh Hitam, Kulit Jeruk Nipis dan Serai terhadap Komponen Antioksidan
type: item
description: Tea is the most popular beverage product in the world. This high tea consumption trend has encouraged the development of herbal teas by adding other herbal ingredients to enhance the functional components and sensory properties of the resulting tea. Herbal tea is a beverage made from ingredients other than tea leaves, such as flowers, seeds, or roots from various other plants. One such addition is by adding black tea with lime peel and lemongrass. This study aims to determine the optimal formulation of the composition of black tea, lime peel, and lemongrass for antioxidant components. This study used a mixture design experiment design utilizing Design Expert 10 software optimal (custom) design methods. The parameters tested were total phenols, total flavonoids, and antioxidant activity. The results showed that the optimal formulation for producing herbal tea consisted of 75.575% black tea, 16.1% kaffir lime peel, and 8.325% lemongrass, which yielded the most optimal responses: total phenol content of 72.72±0.27 mg GAE/g, total flavonoid content of 40.27±1.44 mg QE/g, and DPPH antioxidant activity of 270.25±1.44 mg TE/g. Therefore, this research is expected to provide an alternative approach for functional herbal tea development.
subject: Articles
  topic: section
subject: Antioxidant
  topic: keywords
subject: Black Tea
  topic: keywords
subject: Herbal
  topic: keywords
subject: Lemongrass
  topic: keywords
subject: Lime Peel
  topic: keywords
creator: Adhima Adhamatika
creator: A. Sirojul Anam Izza Rosyadi
creator: Elok Kurnia Novita Sari
creator: Annisa'u Choirun
creator: Dimas Triardianto
rights: Copyright (c) 2025 Adhima Adhamatika, A. Sirojul Anam Izza Rosyadi, Elok Kurnia Novita Sari, Annisa'u Choirun, Dimas Triardianto http://creativecommons.org/licenses/by/4.0
date: 2025-07-19
publication date: 2025-07-19
starting page: 45
ending page: 56
doi: 10.30812/jtmp.v4i1.5137

Karakteristik Kimia Snack Bar Anggur Laut dan Edamame dengan Variasi Tepung Tempe dan Mocaf
type: item
description: Snack bars are nutritious light snacks with the potential to function as supplemental food in preventing stunting, a persistent chronic nutritional issue in Indonesia. This study utilizes local ingredients, namely sea grapes (Caulerpa sp.), which are rich in minerals, and edamame (Glycine max), which is high in plant-based protein, as toppings. Additionally, tempeh flour and mocaf are used as binding agents and additional nutritional sources, with mocaf selected for its gluten-free properties. This research aims to analyze the effect of varying mocaf and tempeh flour proportions on the chemical characteristics (moisture content, ash, fat, protein, carbohydrates, and total energy) of sea grape and edamame snack bars. A Completely Randomized Design (CRD) with a single treatment factor the ratio variations of mocaf and tempeh flour (100:0, 60:40, 50:50, 40:60, 0:100) was employed, with two replications and duplicate analysis. The data were analyzed using ANOVA at a significance level of α < 5%, and if significant differences were found, they were further examined using Duncan’s Multiple Range Test (DMRT). The results indicated that the variation in tempeh flour and mocaf additions significantly affected the chemical properties of the snack bars, including moisture, ash, fat, protein, carbohydrates, and total energy. ”The conclusion of this study is that the combination of these local ingredients can be used to produce nutritious snack bars with potential as a healthy food alternative for stunting prevention. This research is expected to contribute to the development of innovative snack foods aimed at preventing stunting.
subject: Articles
  topic: section
subject: Edamame
  topic: keywords
subject: Mocaf
  topic: keywords
subject: Sea Grapes
  topic: keywords
subject: Snack bar
  topic: keywords
subject: Tempeh Flour
  topic: keywords
creator: Zada Agna Talitha
creator: Amalia Wahyuningtyas
creator: Anita Nurani Putri
rights: Copyright (c) 2025 Zada Agna Talitha, AMALIA WAHYUNINGTYAS, ANITA NURANI PUTRI http://creativecommons.org/licenses/by/4.0
date: 2025-07-18
publication date: 2025-07-18
starting page: 32
ending page: 44
doi: 10.30812/jtmp.v4i1.5171

Evaluasi Antioksidan Minuman Kopi yang Dikombinasikan dengan Ekstrak Gambir dan Madu
type: item
description: Free radicals are molecules with unpaired electrons that can trigger various serious diseases. Therefore, antioxidant intake through food and beverages is essential to prevent free radical-induced damage. This study aimed to analyze the effect of coffee, gambir extract, and honey on antioxidant levels to support health improvement. A completely randomized design (CRD) with a single factor, nonfactorial method was used, focusing on different ratios of coffee powder combined with gambir extract and honey. Five treatment formulations were tested: 100% coffee (control) and combinations with 2.5%, 5%, 7.5%, and 10% of gambir extract and honey. Each treatment was replicated three times. The observed parameters included pH, solubility, total phenol content, and antioxidant activity (IC50 value). The results showed that the combination significantly affected all the observed parameters. The values obtained ranged from pH 6.21 to 6.33, solubility from 27.40% to 31.72%, total phenol from 8.40 mg / ml to 78.53 mg / ml and IC50 from 117.89 ppm to 563.06 ppm. Therefore, the conclusion of this study is that the addition of gambir extract and honey can enhance antioxidant activity and increase the inhibition of free radicals in coffee beverages. This research is expected to contribute to the development of functional drinks.
subject: Articles
  topic: section
subject: Antioxidant
  topic: keywords
subject: Coffee
  topic: keywords
subject: Free radicals
  topic: keywords
subject: Gambier extract
  topic: keywords
subject: Honey
  topic: keywords
creator: Syerina Raihatul Jannah
creator: Endang Verawati
creator: Nancy Eka Putri Manurung
creator: Onne Akbar Nur Ichsan
rights: Copyright (c) 2025 Syerina Raihatul Jannah, S.TP., M.Sc., Endang Verawati, Nancy Eka Putri Manurung, Onne Akbar Nur Ichsan http://creativecommons.org/licenses/by/4.0
date: 2025-07-14
publication date: 2025-07-14
starting page: 10
ending page: 18
doi: 10.30812/jtmp.v4i1.5094

Kajian Mutu Fisik, Kimia dan Mikrobiologi Gula Aren Bumbung Menggunakan Metode Studi Deskriptif Komparatif
type: item
description: Bumbung palm sugar is gaining popularity as a natural sweetener; however, its quality remains inconsistent and often falls short of national standards. This inconsistency is likely due to varying processing practices across production sites. However, comparative studies among different villages are still limited. This study aimed to evaluate the physical, chemical, and microbiological quality of bumbung palm sugar produced in five hamlets of Kekait Village. A descriptive-comparative approach was used with direct sampling from producers, followed by laboratory analysis. Data were analyzed using analysis of variance (ANOVA) at a 5% significance level and followed by an Honestly Significant Difference (HSD) test. Results showed that production location significantly affected texture, moisture content, and sucrose level (p < 0.05), but not color or pH. Kekait Puncang had the highest yeast count (2.65 × 107 CFU/g), while mold (<1.0 × 102 CFU/g) and total microbial counts (<1.0 × 104 CFU/g) showed no significant differences. Palm sugar from Batu Butir best met the Indonesian National Standard (SNI) for color (reddish), moisture (9.3%), and sucrose (79.05%), followed by products from Kekait II and Thaebah. In conclusion, Batu Butir produced the highest-quality product. This study provides a basis for quality improvement and local agroindustry development of palm sugar.
subject: Articles
  topic: section
subject: Bumbung palm sugar
  topic: keywords
subject: Chemistry
  topic: keywords
subject: Food Quality
  topic: keywords
subject: Microbiology
  topic: keywords
subject: Phyisic
  topic: keywords
creator: Ketut Deta Rastika
creator: Baiq Rien Handayani
creator: Moegiratul Amaro
creator: Mirriyadhil Jannah
rights: Copyright (c) 2025 Ketut Deta Rastika, Baiq Rien Handayani, Moegiratul Amaro, Mirriyadhil Jannah http://creativecommons.org/licenses/by/4.0
date: 2025-07-21
publication date: 2025-07-21
starting page: 57
ending page: 70
doi: 10.30812/jtmp.v4i1.5090

Pengaruh Rasio Rehidrasi Pada Fortifikasi Tepung Labu Kuning dan Tepung Ikan Lele Terhadap Karakteristik Fisik Bubur Bayi Instan
type: item
description: Complementary feeding (MP-ASI) plays an important role in providing the nutritional intake of infants past the age of 6 months in the form of instant baby porridge. Some instant porridge on the market still use rice and fruit as the main ingredients but the utilization of pumpkin and catfish as the main ingredients is still limited. This study aims to increase the nutritional content of the product using pumpkin and catfish. The rehydration ratio is thought to affect the physical characteristics of the porridge and may affect its nutritional value. The method used in this study was the Complete Randomized Design (CRD) experimental method. This study used 4 different rehydration ratio comparisons between porridge and water. The best rehydration ratio will be further tested on porridge particle size parameters. The results showed that the best rehydration ratio was in treatment R2 with a porridge-to-water ratio of 1:1.5. The physical analysis of instant pumpkin and catfish porridge included a density of 0.65 g/mL, solubility of 6.5%, and water absorption capacity of 5.2 g/g, which met the standards for commercial instant porridge for complementary feeding. Proper rehydration treatment in the fortification of yellow squash flour and catfish flour as the main ingredients for instant porridge production can maximize the nutritional content of the instant porridge that will be consumed.
subject: Articles
  topic: section
subject: Catfish
  topic: keywords
subject: Instant
  topic: keywords
subject: Porridge
  topic: keywords
subject: Pumpkin
  topic: keywords
subject: Rehidration ratio
  topic: keywords
creator: Nur Latifatul Qodriyah
creator: Mirriyadhil Jannah
creator: Lita Meilina
rights: Copyright (c) 2025 Nur Latifatul Qodriyah; Mirriyadhil Jannah, Lita Meilina http://creativecommons.org/licenses/by/4.0
date: 2025-07-21
publication date: 2025-07-21
starting page: 71
ending page: 81
doi: 10.30812/jtmp.v4i1.5092

Studi Karakteristik Fisikokimia Edible Film Dari Pektin Buah Pandan Laut (Pandanus ordorifer)
type: item
description: Edible film is a thin layer used to protect food ingredients (as a coating) that comes from food-grade components and can be consumed directly. Pandanus sea fruit has the potential to be a source of pectin. This study aims to determine the characteristics of edible film from Pandanus sea fruit pectin (Pandanus ordorifer). The method used was laboratory experimental research with a simple one-factor experimental design. The pectin extraction formula consists of Pandanus sea simplicia, distilled water, and H2SO4, with variations in pH conditions at 2, 3, and 4. The results showed that pectin with pH 4 met the requirements according to the Japanese Industrial standard consisting of a yield of 2.60%, water content of 8.1%, ash content of 9.2%, methoxyl content of 6.2%, equivalent weight of 631 mg, galacturonic acid content of 253% and degree of esterification of 13.9%. The edible film making formula is Pandanus sea pectin, distilled water, with variations of sorbitol added at 5%, 10%, and 15%. The results showed that a concentration of 5% sorbitol produced the best edible film, meeting the requirements of a water content of 6.5%, a thickness of 0.13 mm, and a solubility of 59%. The organoleptic test of the edible film with a 5% sorbitol concentration was the most preferred by the panelists.This research is expected to be an innovation in the use of Pandan Laut fruit as an alternative food packaging.
subject: Articles
  topic: section
subject: Edible films
  topic: keywords
subject: Pandan laut
  topic: keywords
subject: Pectin
  topic: keywords
creator: Novriyanti Lubis
creator: Ai Resna Fitri Nuraeni
creator: Rahma Mahmudah
creator: Muhammad Nur Abdillah
creator: Riska Prasetiawati
rights: Copyright (c) 2025 Novriyanti Lubis, Ai Resna Fitri Nuraeni, Rahma Mahmudah, Muhammad Nur Abdillah, Riska Prasetiawati http://creativecommons.org/licenses/by/4.0
date: 2025-07-18
publication date: 2025-07-18
starting page: 19
ending page: 31
doi: 10.30812/jtmp.v4i1.4805

Kajian Literatur Molase Tebu: Kandungan, Tantangan, dan Pemanfaatannya Sebagai Bahan Baku Bernilai Ekonomis
type: item
description: Sugarcane molasses is a by-product of the sugar production process. Its main components include sugars (such as sucrose, fructose, and glucose), amino acids, and minerals, which offer significant potential for use, particularly in the food sector. This review of the literature was compiled using a descriptive-analytical approach. The findings indicate that the lack of classification based on production stages, as well as negative perceptions toward this by-product, hinder its development and utilization. Recent studies have shown that molasses contains active compounds, including sucrose (48.8 %), fructose (8.45 %), and glucose (7.80 %), along with amino acids and polyphenols, such as diosmin, that provide functional benefits in food and health applications. Moreover, a limited domestic supply poses an additional challenge to the optimal use of molasses. Therefore, innovation in processing and product development is essential, along with increased public awareness of its functional potential. Strengthening the classification system for the types of molasses and enhancing its added value through fermentation or functional food applications could expand industrial opportunities. These efforts are expected to improve the competitiveness of Indonesia's national agro-industry and foster sustainable economic growth.
subject: Articles
  topic: section
subject: Challenges
  topic: keywords
subject: Composition
  topic: keywords
subject: Sugarcane Molasses
  topic: keywords
subject: Utilization
  topic: keywords
creator: Putri Satika Dewi
creator: Rasmiyana Rasmiyana
rights: Copyright (c) 2025 Putri Satika Dewi, Rasmiyana Rasmiyana http://creativecommons.org/licenses/by/4.0
date: 2025-07-14
publication date: 2025-07-14
starting page: 1
ending page: 9
doi: 10.30812/jtmp.v4i1.4764

Pendugaan Umur Simpan Sale Lilit Menggunakan Metode Accelerated Shelf-Life Testing (ASLT) Model Arrhenius
type: item
description: Indonesia is one of the countries with great potential, especially in the agricultural sector. One of the most widely used agricultural commodities is types of fruits such as bananas. Sale lilit is one of the processed foods with the main ingredient in the form of ripe bananas that have been dried and then processed and packaged using aluminum foil packaging. This study aims to examine the estimated shelf life of sale lilit. The method of estimating the shelf life used is the Accelerated Shelf-Life Testing (ASLT) method of the Arrhenius model. Sale lilit is stored at three different storage temperatures according to the treatment (30°C, 40°C and 50°C). Parameters observed include moisture content, FFA content, texture (hardness and crispness), color, aroma, taste and texture. These parameters were analyzed during storage at dat 0, 5, 10, 15 and day 20 of storage. The results showed that sale lilit stored at 30°C has the longest shelf life. Based on data on the rate of increase in FFA levels, the estimated shelf life of the sale is 56,119 days. This study implies that storage temperature plays an important role in extending the shelf life of sale lilit, so producers can optimize storage conditions, packaging, and product distribution.
subject: Articles
  topic: section
subject: Accelerated Shelf-Life Testing
  topic: keywords
subject: Arrhenius
  topic: keywords
subject: Free Fatty Acid
  topic: keywords
subject: Sale Lilit
  topic: keywords
subject: Shelf Life
  topic: keywords
creator: Ruhaeni Ruhaeni
creator: Zainuri Zainuri
creator: Qabul Dinanta Utama
rights: Copyright (c) 2025 Ruhaeni Ruhaeni, Zainuri Zainuri, Qabul Dinanta Utama
date: 2025-01-31
publication date: 2025-01-31
starting page: 121
ending page: 135
doi: 10.30812/jtmp.v3i2.4810

Pendugaan Umur Simpan Keripik Pisang Kapas (Musa Comiculata) dengan Metode Accelerated Shelf-Life Testing (ASLT) Model Arrhenius
type: item
description: Shelf life is one of the main problems that is often found in micro and small enterprises (MSEs) that produce banana chips. As a product that has the potential to be marketed widely, it is necessary to estimate the shelf life of the product to fulfill the obligation to include expiry date on the packaging. Therefore, this study aims to determine the estimated shelf life of kapas banana chips. The method used to determine the shelf life of kapas banana chips in this research was Accelerated Shelf-Life Testing (ASLT) with the Arrhenius model. The experimental design in this research is a Completely Randomized Design (CRD) with factorial experiments. The banana chips that will be used as research samples are kapas banana chips that are fried and packaged using aluminum foil packaging and then stored at 3 different temperatures, namely 30o C, 40o C, and 50o C. Sample characteristic were observed on days 0, 5, 10, 15, and 20. The samples are then analyzed for chemical properties, physical properties, and sensory properties. Based on data on the rate of increase in FFA levels, the estimated shelf life of banana chips stored at temperatures of 30o C, 40o C, and 50o C is 93.53 days, 78.37 days, and 66.41 days, respectively. If banana chips are stored at room temperature (28o C), their shelf life is longer, namely 97 days. This study contributes to providing information on the shelf life of banana chip products in terms of maintaining food safety for consumers.
subject: Articles
  topic: section
subject: Accelerated Shelf-Life Testing (ASLT)
  topic: keywords
subject: Arrhenius
  topic: keywords
subject: banana chips
  topic: keywords
subject: storage
  topic: keywords
creator: Alifa Putri Rahmdanti
creator: Zainuri Zainuri
creator: Qabul Dinanta Utama
rights: Copyright (c) 2025 Alifa Putri Rahmdanti, Zainuri Zainuri, Qabul Dinanta Utama
date: 2025-01-30
publication date: 2025-01-30
starting page: 96
ending page: 111
doi: 10.30812/jtmp.v3i2.4736

Efek Pre-treatment dalam Larutan Garam sebagai Perlakuan Awal Terhadap Karakteristik Manisan Rebung
type: item
description: Bamboo shoots are a popular food source in Southeast Asia including Indonesia. It is a functional food source but has a taste, odor, and HCN content that requires pre-treatment before processing. The process of processing bamboo shoots into sweets can be an alternative effort to increase vegetable consumption intake for public health. Therefore, a handling method is needed such as soaking in salt solution. The purpose of this study was to study the effect of the soaking process on the quality of bamboo shoot sweets. The method used by soaking bamboo shoots in salt solution with different concentrations (5%, 10%, 15%). The results of the water content of bamboo shoot sweets showed a value ranging from 9.86-22.01%, ash content ranging from 0.03%-0.04%, fiber content of bamboo shoot sweets samples ranging from 1.63-4.02% with sample P3 showing the highest value. The color of the bamboo shoot candy obtained points 5.2-6.3, the aroma ranged from 4.8-6.3, and the texture with a range of points between 5.3-6 the highest value in sample P3 while the taste of the bamboo shoot candy obtained points 5.3-6.2 with the highest value in the 15% salt solution soaking treatment. Based on panelists’ notes, the 10% salt solution soaking treatment obtained a very good response in terms of taste and texture when compared to other treatments.
subject: Articles
  topic: section
subject: Garam
  topic: keywords
subject: Manisan
  topic: keywords
subject: Perendaman
  topic: keywords
subject: Perlakuan Awal
  topic: keywords
subject: Rebung
  topic: keywords
creator: Dian Fitriarni
creator: Assroruddin Assroruddin
creator: Hertalena Hertalena
rights: Copyright (c) 2025 Dian Fitriarni, Assroruddin Assroruddin, Hertalena Hertalena
date: 2025-01-30
publication date: 2025-01-30
starting page: 112
ending page: 120
doi: 10.30812/jtmp.v3i2.4774

Analisis Total Oxidation Value Minyak Goreng Bekas pada Beberapa Produk Olahan Pangan di Pasaran
type: item
description: Repeated use of cooking oil at high temperatures encourages this oxidation of oil. This condition often creates a dilemma, on the one hand for traders tend to prioritize economic value over health aspects. This research aims to identify and analyze the TOTOX value in used cooking oil which is used by food sellers in the Merak neighborhood, Banten. Research methods is a laboratory experiment by taking 5 samples of used cooking oil Random from different sellers. The research results show that the lowest peroxide value was found in catfish pecel sellers (0.57 mek O2/kg) and highest among gado-gado sellers (2.84 mek O2/kg), but still below the maximum limit. P-anisidine value with the highest levels among warteg sellers (22.57) and the lowest among sellers of flour fried chicken (0.98). Mark TOTOX with the highest levels at warteg sellers (27.57 mek O2/kg) and the lowest at seller of flour fried chicken (5.30 mek O2/kg). All used cooking oils are tested in This research still meets the requirements for peroxide figures. However, there are three sellers (Warteg, Pecel Lele, and Gado-gado) which has a TOTOX value exceeding the permitted limit. Therefore, it is important to carry out routine monitoring of The quality of used cooking oil, especially from sellers who have a high TOTOX value, is useful ensure consumer safety.
subject: Articles
  topic: section
subject: Angka peroksida
  topic: keywords
subject: Minyak goreng bekas
  topic: keywords
subject: P-Ansidin
  topic: keywords
subject: Produk pangan
  topic: keywords
subject: Total Oxidative value
  topic: keywords
creator: Nindya Putri Cossy Pratiwi
creator: Ni Wayan Putu Meikapasa
rights: Copyright (c) 2025 Nindya Putri Cossy Pratiwi, Ni Wayan Putu Meikapasa
date: 2025-01-28
publication date: 2025-01-28
starting page: 88
ending page: 95
doi: 10.30812/jtmp.v3i2.4782

Analisis Penerimaan Konsumen Terhadap Jambu Jelly Drink dengan Penambahan Bayam
type: item
description: Indonesia as a tropical country has abundant availability of jambu raw materials, thus enabling the development of this product sustainably while supporting the empowerment of local farmers. By being packaged as a healthy and innovative product, jambu jelly drink can contribute to meeting the needs of the domestic and global markets with the addition of spinach, but consumer acceptance of this new product still needs to be analyzed. This study aims to analyze consumer acceptance of jambu jelly drink with added spinach. The method used in this study is the Hedonic Test which includes sensory aspects, including taste, aroma, color, and texture. A total of 30 respondents participated in the sensory evaluation using a structured questionnaire. The results showed that the average scores for taste (4.2) and texture (4.1) were very positive, indicating strong consumer preference. However, the average score for color (3.8) showed less desirable results. Inferential statistical analysis using the t-test showed significant differences between the acceptability of taste and color (p < 0.01) and aroma and color (p < 0.05), indicating that consumers prioritized taste over visual appeal. These findings highlight the potential of guava jelly beverage as a nutritious drink, while indicating the need to improve its visual attributes to increase market acceptance. This study contributes to the development of functional beverages by integrating natural ingredients, which promote health benefits and sensory enjoyment.
subject: Articles
  topic: section
subject: Acceptability
  topic: keywords
subject: Consumer
  topic: keywords
subject: Guava
  topic: keywords
subject: Jelly drink
  topic: keywords
subject: Spinach
  topic: keywords
creator: Safira Assegaf
creator: Sri Purnaningsih
creator: Nadina Alasimi
rights: Copyright (c) 2025 Safira Assegaf, Sri Purnaningsih, Nadina Alasimi http://creativecommons.org/licenses/by/4.0
date: 2025-01-28
publication date: 2025-01-28
starting page: 66
ending page: 73
doi: 10.30812/jtmp.v3i2.4721

Evaluasi Sensori Kaldu Cair dari Limbah Tulang Ayam dengan Penambahan Lemak Ayam Menggunakan Presto
type: item
description: Chicken bone by-product is one of the product waste generated from the chicken processing industry, which is often considered as a worthless waste. However, chicken bones contain various important nutrients such as protein, calcium, and collagen. So that chicken bones can be utilized to become chicken bone broth. The addition of chicken fat to chicken bone broth is expected to affect the color, aroma, taste, and viscosity of chicken bone broth. This study aims to determine the composition of chicken bone broth that is preferred and accepted by many people.The method used in this research is Factorial Randomized Complete Design (CRD) with the first factor is the addition of fat to the broth boiling with 0%, 5%, and 10% fat concentration, the second factor is the length of boiling time, namely 30 minutes and 60 minutes with 3 repetitions, so there are 6 treatments, namely A1B1 = 0% fat:time 30 minutes, A1B2 = 0% fat: time 60 minutes, A2B1 = 5% fat: time 30 minutes, A2B2 = 5% fat: time 60 minutes, A3B1 = 10% fat: time 30 minutes, A3B2 = 10% fat: time 60 minutes. The results shows that the more fat added in the boiling process, the more favorable it is and the longer the boiling process, the more favorable it will be. So the process of adding fat and the length of boiling affect the level of liking in the aspects of aroma, color, taste, and viscosity of chicken bone broth. This research is expected to contribute to the development of sustainable waste treatment technology, as well as increase awareness of the importance of waste utilization in the food industry.
subject: Articles
  topic: section
subject: Chicken Bone
  topic: keywords
subject: Chicken Fat
  topic: keywords
subject: Presto
  topic: keywords
subject: Sensory Evaluation
  topic: keywords
subject: Waste
  topic: keywords
creator: Fitri Herliana
creator: Destiana Adinda Putri
rights: Copyright (c) 2025 Fitri Herliana, Destiana Adinda Putri
date: 2025-01-28
publication date: 2025-01-28
starting page: 74
ending page: 79
doi: 10.30812/jtmp.v3i2.4757

Karakterisasi dan Pemetaan Profil Fisikokimia Dangke Susu Kuda Liar Khas Nusa Tenggara Barat
type: item
description: Dangke, also known as soft cheese, is a food from Enrekang, South Sulawesi. In the West Nusa Tenggara region, dangke is also widely produced, one of which is made from wild horse milk, which is a local food of NTB. The aim of this research is to determine the characteristics and mapping of the physicochemical profile of dangke of West Nusa Tenggara. The research method used was experimental with a completely randomized design with single factor, namely the type of sample or region of origin of the sample with a Tukey follow-up test at a significance level of 5%. A multivariate Principal Component Analysis (PCA) analysis was carried out to map the physicochemical profile characteristics using the XLSTAT. The research results show that different types of sampling influence physicochemical properties such as protein, pH, and several color values, namely Lightness and Whiteness index. Based on the results of PCA analysis, it is known that dangke from Lombok is characterized by a low pH value with high protein, b*, °hue and chroma values. Meanwhile, dangke from Bima and Dompu have similar dangke physicochemical properties which are characterized by high Lightness, a* and whiteness index values. Meanwhile, Dangke from Sumbawa was not characterized by any parameters because its physicochemical characteristics were low. Overall, this study successfully mapped the differences in the characteristics of dangke based on its regional origins.
subject: Articles
  topic: section
subject: Dangke
  topic: keywords
subject: Fisikokimia
  topic: keywords
subject: Karakterisasi
  topic: keywords
subject: Nusa Tenggara Barat
  topic: keywords
subject: Pemetaan
  topic: keywords
creator: Husnita Komalasari
creator: Chairul Anam Afgani
creator: Astri Melandani
rights: Copyright (c) 2025 Husnita Komalasari, Chairul Anam Afgani, Astri Melandani
date: 2025-01-28
publication date: 2025-01-28
starting page: 80
ending page: 87
doi: 10.30812/jtmp.v3i2.4776

Penetapan Kadar Migrasi Melamin dalam Peralatan Makan yang Beredar di Kota Banjarmasin dengan Metode Kromatografi Cair Kinerja Tinggi
type: item
description: Tableware and drinking utensils made of melamine have several advantages over utensils made of glass, ceramic or metal. Melamine is stronger, cheaper, attractive in design, lightweight and not easily broken. Although it has low toxicity, long-term exposure to melamine migratory has negative effects on health, especially on the kidneys because it can form insoluble crystals in combination with cinuric acid which causes the formation of kidney stones, especially in infants and children. This study aims to determine the migration of melamine and melamine levels in melamine cutlery using High Performance Liquid Chromatography (HPLC) method. The results of this study indicate that there has been migration from melamine cutlery. Temperature and type of simulants affect migration and levels of extracted melamine from melamine tableware. Simulans are media used as food substitutes in migration tests. By using a 3% acetic acid simulant and a simulant temperature of 66℃, the extracted melamine content ranges from 2.45 ppm to 8.14 ppm, but still meets the requirements, namely below 30 ppm. People should use melamine cutlery marked with food grade, not use melamine cutlery for foods with high temperatures and foods that are acidic, because this can cause melamine to migrate from the cutlery into the food.
subject: Articles
  topic: section
subject: HPLC
  topic: keywords
subject: Melamine
  topic: keywords
subject: Migration
  topic: keywords
subject: Simulant
  topic: keywords
subject: Temperature
  topic: keywords
creator: Juraidah Juraidah
creator: Qabul Dinanta Utama
rights: Copyright (c) 2023 Qabul Dinanta Utama, Juraidah Juraidah http://creativecommons.org/licenses/by/4.0
date: 2023-01-28
publication date: 2023-01-28
starting page: 50
ending page: 57
doi: 10.30812/jtmp.v1i2.2548

Pengaruh Suhu Pengeringan terhadap Karakteristik Teh Buah Mahkota Dewa (Phaleria macrocarpa) Sebagai Minuman Fungsional
type: item
description: The God's Crown (Phaleria macrocarpa) fruit contains active compounds such as alkaloids, saponins, flavonoids, polyphenols, and tannins, which are beneficial for health, making it a potential functional beverage. This study aims to evaluate the effect of drying temperature on the physical, chemical, and organoleptic properties of Mahkota Dewa fruit tea. A Completely Randomized Design (CRD) method was used, consisting of five drying temperature treatments: P0 (30 °C), P1 (40 °C), P2 (50 oC), P3 (60 oC), and P4 (70 oC). Data analysis was performed using analysis of variance (ANOVA) at a 5% significance level, followed by the Honest Significant Difference (HSD) test. The results showed that drying temperature significantly affected antioxidant activity, moisture content, ash content, pH, hue value, aroma (score), taste (hedonic and score), and color (score). However, there were no significant differences in the hedonic tests for aroma and color. The best treatment was found at 60 oC (P3) with a moisture content of 7.81%, ash content of 4.22%, pH of 5.606, and a hue value of 82.92, resulting in a yellowish-red color. Organoleptic properties indicated a tea with a distinctive aroma and a bitter taste. The highest antioxidant activity was recorded at 30 oC (P0) with 81.70%. This research contributes to identifying the optimal drying temperature that can improve the physical, chemical, and organoleptic quality of Dewa Crown fruit tea.
subject: Articles
  topic: section
subject: antioxidant
  topic: keywords
subject: functional beverage
  topic: keywords
subject: god's crown tea
  topic: keywords
subject: tea beverage
  topic: keywords
creator: Nurul Hartisyah
creator: Nazaruddin Nazaruddin
creator: Qabul Dinanta Utama
rights: Copyright (c) 2024 Nurul Hartisyah, Nazaruddin Nazaruddin, Qabul Dinanta Utama http://creativecommons.org/licenses/by/4.0
date: 2024-08-30
publication date: 2024-08-30
starting page: 57
ending page: 65
doi: 10.30812/jtmp.v3i1.4320

Pengaruh Ragi dan Lama Fermentasi Terhadap Mutu Kimia dan Organoleptik pada Tape Biji Barley
type: item
description: Tapai is one of Indonesia’s traditional foods, made from fermented carbohydrate-containing food materials such as cassava and sticky rice. Barley seeds are one of the food materials that are rarely utilized and contain carbohydrates so that they can be used as raw materials in making tape. The purpose of this study was to determine how the pH value, alcohol content and organoleptic quality of barley seed tape can be influenced by variations in yeast concentration and fermentation time during the processing process. The research method used was a complete randomized design (CRD) test with two variables: variations in yeast concentration (0.5 grams, 1.0 gram and 1.5 grams) and fermentation time (24 hours, 48 hours, and 72 hours). The results showed that different yeast concentrations significantly affected the pH value, alcohol content, and organoleptic quality of barley tape. Both pH value and organoleptic quality were significantly affected by the length of fermentation but had no effect on alcohol content. Barley seed tape with a yeast concentration of 0.5 grams and a fermentation time of 48 hours was the treatment combination most favored by panelists and had good tape quality. The research contributes to opening opportunities for diversification of traditional food ingredients that were previously rarely utilized.
subject: Articles
  topic: section
subject: Alcohol content
  topic: keywords
subject: Barley
  topic: keywords
subject: Organoleptic
  topic: keywords
subject: pH
  topic: keywords
subject: Tapai
  topic: keywords
creator: Lilis Risma Kurniasih
creator: Athiefah Fauziyyah
rights: Copyright (c) 2024 Lilis Risma Kurniasih, Athiefah Fauziyyah
date: 2024-08-24
publication date: 2024-08-24
starting page: 49
ending page: 56
doi: 10.30812/jtmp.v3i1.4287

Karakteristik Organoleptik Brownis Berbahan Tepung Komposit Terigu dan Ubi Jalar Kuning
type: item
description: Brownis are a cake product that is widely consumed by the public, and is prepared traditionally. Brownis tend to contain unbalanced nutrients. So it is considered a food that has little health benefits. One way to increase the nutritional value of Brownis is to substitute other ingredients that have complete nutritional content, namely yellow sweet potato flour. It is known that yellow sweet potatoes contain carbohydrates, minerals, antioxidants and fiber. This research aims to determine the effect of the percentage of yellow sweet potato on organoleptic test results in terms of color, aroma, taste, texture and appearance. The method used is the hedonic test to determine the level of preference and the best formulation. The hedonic scale uses a score of 1: dislike very much, 2: dislike, 3: neutral, 4: like, and 5: like very much. Formulation of brownie products with substitution percentages for yellow sweet potato, namely 0%, 25% and 50%. Based on the research results, the 25% yellow sweet potato flour substitution formulation was the product most preferred by panelists based on the hedonic value of taste, texture, appearance and color. So it can be concluded that the brownie product with the addition of 25% yellow sweet potato is the best formulation in this study. This research contributes to providing practical solutions to improve the nutritional value of brownis products.
subject: Articles
  topic: section
subject: Brownis
  topic: keywords
subject: Composite wheat flour
  topic: keywords
subject: Food experiment
  topic: keywords
subject: Organoleptic
  topic: keywords
subject: Yellow sweet potato
  topic: keywords
creator: Mufti Ghaffar
creator: Lutfi Yulmiftiyanto Nurhamzah
rights: Copyright (c) 2024 Mufti Ghaffar, Lutfi Yulmiftiyanto Nurhamzah
date: 2024-07-31
publication date: 2024-07-31
starting page: 42
ending page: 48
doi: 10.30812/jtmp.v3i1.4247

Evaluasi Karakteristik Roti Komposit Bebas Gluten dengan Konsentrasi Hidrokoloid dan Waktu Proofing yang Berbeda
type: item
description: Bread is generally made from wheat flour which contains gluten is known to have a negative effect on celiac disease patients, so other alternative ingredients are needed in making gluten-free bread. However, the use of these ingredients has a weakness in ability to retain gas during the proofing process, so a hydrocolloid additive, namely Carboxy methyl cellulose (CMC). The aim of this research is to determine the effect of adding CMC and proofing time on the physical characteristics of gluten-free bread. The research method used was a factorial randomized block design (RBD). Factors used in this research was the CMC concentration (1%, 2%, 3%) and the proofing time (30 and 45 minutes). A total of 6 treatment combinations were repeated 3 times to obtain a total of 18 experimental units. Data analysis took the form of analysis of variance (ANOVA) and further DMRT/BNT tests. The results showed that the addition of CMC and proofing time had a significant effect (p¡0.05) on physical characteristics such as volume development, hardness, and stalling rate. This study shows that the addition of CMC and the right proofing time can improve the physical characteristics of gluten-free white bread This research contributes to finding alternative products for people with celiac disease to get white bread products with good physical qualities.
subject: Articles
  topic: section
subject: Arrowroot flour
  topic: keywords
subject: Cornstarch
  topic: keywords
subject: Gluten-free bread
  topic: keywords
subject: Hydrocolloid
  topic: keywords
subject: Rice flour
  topic: keywords
creator: Irawati Nur Indahsari
creator: Aji Sutrisno
creator: Devy Ulandari
rights: Copyright (c) 2024 Irawati Nur Indahsari, Aji Sutrisno, Devy Ulandari
date: 2024-07-29
publication date: 2024-07-29
starting page: 31
ending page: 41
doi: 10.30812/jtmp.v3i1.4207

Evaluation of Sensory Attributes of Soft Candy Using Taro Leaf Extract as Influenced by Variations of Gelatin and Glucose Syrup
type: item
description: Although taro is widely grown in Indonesia, it is one of the underutilized crops which is a good source of nutrition. one part of taro that is rarely utilized is the leaves. The objective of this research is to determine the effect of glucose syrup and gelatin concentrations on the organoleptic properties (preference for color, taste, and texture) of soft candy made from taro leaf extract. The method used in this research is experimental which is arranged in a Completely Randomized Factorial Design (CRD) with two factors, which are The concentrations of are (25%, 35%, 45%) and the concentrations of gelatin are (20%, 25%, 30%). Each treatment being repeated three times. The obtained data were analyzed using ANOVA (analysis of variance), and Duncan’s test was conducted if significant differences were obtained. The results shows that soft candy with 35% glucose syrup and 25% gelatin had the highest preference for color. The formulation with 35% glucose syrup and 30% gelatin was most preferred for aroma. The formulation with 45% glucose syrup and 30% gelatin received the highest scores for texture (3.90±0.308) and flavor (3.95±0.63). This research demonstrates that optimizing glucose syrup and gelatin concentrations in soft candies made from underutilized taro leaf extract can significantly enhance specific sensory attributes like texture and flavor. This study can contribute in providing valuable insights for future product development and highlighting the potential of taro leaves as a valuable food ingredient.
subject: Articles
  topic: section
subject: Gelatine
  topic: keywords
subject: Glucose
  topic: keywords
subject: Sensory
  topic: keywords
subject: Soft candy
  topic: keywords
subject: Taro leaf
  topic: keywords
creator: Regita Suci Maharani
creator: Lalu Danu Prima Arzani
rights: Copyright (c) 2024 Regita Suci Maharani, Lalu Danu Prima Arzani
date: 2024-07-12
publication date: 2024-07-12
starting page: 22
ending page: 30
doi: 10.30812/jtmp.v3i1.4177

Review: Potensi Susu Kuda dan Produk Turunannya sebagai Pangan Fungsional serta Potensi dibidang Kesehatan
type: item
description: Mare milk is a type of milk that is widely consumed in several Asian and Eastern European countries and has the potential to be developed into functional food. In several countries such as Mongolia and Kazakhstan, Mare milk is widely consumed in the form of fresh milk or fermented milk which is usually called koumiss, while in Indonesia it is still widely consumed in the form of natural fermented milk. However, horse milk is not as popular as cow's milk or other types of milk, so it is necessary to develop products from mare milk, so that they are more accepted. The aim ofthis study is to explain the products that can be developed from mare milk and their potential in the health sector. The method used was a literature review with a descriptive approach using secondary literature through fourth steps, namely identification, screening, eligibility, included and a review process to obtain 16 articles. The finding of this study show that mare milk has begun to be developed into several products such as koumiss, yogurt, and dangke . Some of these products are fermented products. It's just that improvements are needed in terms of sensory characteristics to increase the level of acceptance because mare milk has a distinctive taste and aroma. Apart from that, mare milk is also known to have potential health benefits as an antibacterial, improving the digestive tract, and lowering cholesterol.
subject: Articles
  topic: section
subject: Antibacterial
  topic: keywords
subject: Horse milk
  topic: keywords
subject: Koumiss
  topic: keywords
subject: Fuctional food
  topic: keywords
subject: Health benefit
  topic: keywords
creator: Laksmi Nur Fajriani
creator: Anisah Anisah
creator: Widani Darma Isasih
rights: Copyright (c) 2024 Laksmi Nur Fajriani, Anisah Anisah, Widani Darma Isasih
date: 2024-07-12
publication date: 2024-07-12
starting page: 11
ending page: 21
doi: 10.30812/jtmp.v3i1.4097

Pendugaan Umur Simpan Saus Tomat Homemade Menggunakan Model Arrhenius pada Suhu Penyimpanan Berbeda
type: item
description: Homemade tomato sauce products have the advantage of having a composition that can be ensured to contain minimal harmful chemicals. However, like other processed products, of course, the product will experience a decrease in quality along with the length of storage time. This study aims to determine changes in the quality of tomato sauce produced on a home scale (homemade ketchup) during one month of storage at storage temperatures of 10oC, 250oC, and 350oC. The method used to predict shelf life is the Arrhenius calculation model, which observes changes in pH, aw, and Total Microbes. The findings showed that the pH of tomato sauce tended to decrease with the length of storage time. The number of microbes increased with the increasing temperature and length of storage. Meanwhile, temperature and length of storage did not affect water activity. However, aw tends to increase with the temperature and length of storage. The results of estimating the shelf life with the Arrhenius model based on the water activity (aw) parameter showed that the shelf life of the sauce was 151.75 days with a quality decline rate of 0.001068/day at a storage temperature of 10oC; 96.07 days with a quality decline rate of 0.001685/day at a storage temperature of 25oC and 72.6 days with a quality decline rate of 0.002227/day at a storage temperature of 35oC. The implications of this study indicate that storage at 10oC can extend the shelf life of both tomato sauce products, so producers and consumers need to consider the optimal storage temperature based on the results of this study.
subject: Articles
  topic: section
subject: Arrhenius model
  topic: keywords
subject: Homemade
  topic: keywords
subject: Shelf life
  topic: keywords
subject: Storage temperature
  topic: keywords
subject: Tomato sauce
  topic: keywords
creator: Ni Wayan Putu Meikapasa
creator: Kartika Gemma Pravitri
creator: Lalu Danu Prima Arzani
rights: Copyright (c) 2024 Ni Wayan Putu Meikapasa, Kartika Gemma Pravitri, Lalu Danu Prima Arzani
date: 2024-07-12
publication date: 2024-07-12
starting page: 1
ending page: 10
doi: 10.30812/jtmp.v3i1.4058

Analisis Ketersediaan Bahan Baku Industri Tahu dan Tempe melalui Pendekatan Supply Chain Management
type: item
description: Supply Chain Management (SCM) is a crucial component in the manufacturing industry. SCM involves key activities such as designing new products, planning production and inventory, executing production, shipping activities, and procuring raw materials, especially at UD. Rahayu. UD. Rahayu is a culinary business specializing in tofu and tempeh, operating since 1980 and continuing to date. The business has consumers in various places. During the red months (when the sky is bright), UD. Rahayu reduces its production, impacting the production process and raw material availability at UD. Rahayu. The objective of this research is to examine Supply Chain Management and the distribution patterns of raw materials for tofu and tempeh from local suppliers at UD. Rahayu. The research was conducted using qualitative methods, including observation, in-depth interviews, and the distribution of questionnaires to relevant parties involved in the study, containing pertinent questions. The results indicate that the inventory risk of raw materials is not solely due to a lack of suppliers; several factors influence it, such as the risk of damaged raw materials, mismatched specifications, delayed arrival of raw materials, and excess raw material risk. Consequently, the success of a supply chain, particularly in the availability of raw materials, can have a positive impact on meeting the production needs of UD. Rahayu. This research makes an important contribution to our understanding of Supply Chain Management in the context of culinary businesses, as well as providing a basis for further research in this area.
subject: Articles
  topic: section
subject: Raw materials
  topic: keywords
subject: Supply Chain Management
  topic: keywords
subject: Tempeh
  topic: keywords
subject: Tofu
  topic: keywords
creator: Yuni Handayani
creator: Devi Tanggasari
rights: Copyright (c) 2024 Yuni Handayani, Devi Tanggasari
date: 2024-02-15
publication date: 2024-02-15
starting page: 181
ending page: 189
doi: 10.30812/jtmp.v2i2.3740

Pengaruh Penambahan Daun Gamal, Kelor, Dan Karbit Dalam Proses Pemeraman Pisang Kepok
type: item
description: The fruit ripening process is followed by a high respiration rate and an increase in ethylene production. Carbide is used to help the ripening process but it is a chemical compound and not good for health. This study aims to study the ripening characteristics of bananas using natural ingredients that trigger ethylene in various variations in ripening time. The method used is an experimental method with a Randomized Block Design (RAK) model in the treatment using gamal leaves, moringa leaves and carbide as well as variations in curing time of 1,2 and 3 days. The results showed that there was a significant change in bananas during ripening for 1, 2 and 3 days as indicated by the parameters measured in each treatment. The ANOVA results showed a significant effect on the type of trigger and the duration of curing for each treatment. The curing temperature for 1, 2 and 3 days averaged 28.33–29.66°C in each treatment. There was an increase in each curing agent. Measurement of the treatment of gamal leaves with L values 28.96, 45.16 and 69.53, respectively. showed curing 1, 2 and 3 days on average 94-97%. The final color is indicated by the calculation of °Hue of 80.46 yellow gradient and the level of sweetness of all types of kepok banana ripening ingredients which is the best and safe for consumption using ripening Gamal leaves which from the first day to the last day has increased.
subject: Articles
  topic: section
subject: Characteristics
  topic: keywords
subject: Ethylene
  topic: keywords
subject: Kepok banana
  topic: keywords
subject: Ripening
  topic: keywords
creator: Devi Tanggasari
creator: Lusi Lukita Wardani
rights: Copyright (c) 2023 Devi Tanggasari, Lusi Lukita Wardani
date: 2023-01-28
publication date: 2023-01-28
starting page: 83
ending page: 89
doi: 10.30812/jtmp.v1i2.2578

Review-Tanaman Porang (Amorphophallus muelleri Blume) dan Potensinya untuk Diversifikasi Pangan
type: item
description: The threat of a food crisis must be addressed immediately, especially ensuring the fullfillment of staple foods such as rice. The food diversification program should be used as an anticipatory strategy. Because Indonesia has a diversity of local food from tubers and cereals as a substitute for rice. The porang plant is one of the local foods that has the potential to be developed. The aim of makingthis article is to analyze the potential and opportunities for developing porang to encourage of food diversification programs. The method used is a literature review with a descriptive approach using secondary literature. The results shows that porang has been widely cultivated. This plant has great potential as a substitute for rice because of its high carbohydrate content. Apart from that, porang is rich in glucomannan which is very good for health. Glucomannan is a water-soluble polysaccharide fiber which is beneficial for the body such as maintaining body weight, controlling cholesterol, reducing the risk of cancer, etc. Porang is widely used by the food industry as an emulsifier and thickener. However, the provision of quality seeds in sufficient quantities and the availability of glucomannan purification technology that is easily accessible to the public are obstacles in developing porang. To overcome this, an integrated, comprehensive and harmonious policy is needed starting from the production aspect, price guarantees and providing technology for processing porang tubers. On the other hand, this policy must also be supported by the community by starting to build the habit of consuming porang in households
subject: Articles
  topic: section
subject: Flour
  topic: keywords
subject: Food Diversification
  topic: keywords
subject: Glucomannan
  topic: keywords
subject: Porang Plant
  topic: keywords
creator: Emilda Emilda
rights: Copyright (c) 2024 Emilda Emilda
date: 2024-01-31
publication date: 2024-01-31
starting page: 161
ending page: 170
doi: 10.30812/jtmp.v2i2.3755

Analisis Rantai Pasok Ketersediaan Bahan Baku Produk Pertanian Jenis Beras dengan Metode Supply Chain Operations Reference
type: item
description: Supply chain management affects the availability, sufficiency, and quality of raw material inventory. With effective supply chain management, the inventory will always be well-maintained, meeting the needs and demands when required, especially at UD. Fajar Samudra. The purpose of this research is to understand the supply chain management regarding raw material inventory at UD. Fajar Samudra using a descriptive qualitative research method that addresses in more detail the specific and in-depth issues studied at UD. Fajar Samudra. In qualitative research, the population and sample are referred to as informants (company executives, warehouse managers, and the three largest suppliers at UD. Fajar Samudra). The research results indicate that the supply chain management at UD. Fajar Samudra shows that the supply chain management has not been able to meet the raw material inventory due to several issues in the field. These issues include inadequate procurement of raw materials due to the selection of rice types that do not match the requirements, damaged rice quality due to distribution processes, and unfulfilled quantity needs or demands, leading to dissatisfaction among consumers, as measured by the Supply Chain Operations Reference (SCOR) performance metrics. The advice that can be given to UD. Fajar Samudra is to make improvements by conducting forecasting based on historical sales data, engaging suppliers that implement management information systems, and implementing line balancing to enhance production strategies.
subject: Articles
  topic: section
subject: raw material
  topic: keywords
subject: supply chain
  topic: keywords
subject: Supplay Chain Operation Reference
  topic: keywords
creator: Laeela Jauhara
creator: Devi Tanggasari
rights: Copyright (c) 2024 Laeela Jauhara, Devi Tanggasari
date: 2024-02-02
publication date: 2024-02-02
starting page: 171
ending page: 180
doi: 10.30812/jtmp.v2i2.3736

Perbandingan Parameter Mutu Crude Palm Oil Produksi PT XYZ Terhadap Ketetapan Mutu Standar Nasional Indonesia
type: item
description: Crude palm oil (CPO) is oil synthesized from the flesh of the palm fruit. CPO has several components that determine its quality, such as moisture content, impurity content, free fatty acid content (FFA), Deterioration of Bleachability Index (DOBI), carotene content, and Iodine Value (IV). Analysis of the physicochemical properties of CPO is needed to determine the quality of the CPO produced, by comparing the test results with the applicable quality standards. This study aims to analyze the quality of CPO produced by PT XYZ and compare it with the SNI 01-2901-2006 quality standard applicable in Indonesia. This research was conducted using the CPO sampling method from PT XYZ. The parameters observed include moisture content, dirt content, ALB, DOBI, and copper and iron metal content. The analysis results show that the moisture content, impurity content, and FFA of PT XYZ CPO samples have met the CPO quality requirements in accordance with SNI provisions. The tested crude palm oil has an average value of 12% moisture content, 0.02% impurity content, ALB 3.33% DOBI 2.38, Cu content 0.31 ppm and Fe content 4.82 ppm. This research makes an important contribution in assessing the quality of crude palm oil (CPO) produced by PT XYZ, ensuring that critical parameters such as moisture content, dirt content, and ALB are in accordance with SNI quality standards, so that the results can be a guideline for the palm oil industry in maintaining the quality of its products.
subject: Articles
  topic: section
subject: Crude Palm Oil
  topic: keywords
subject: Indonesian National Standard
  topic: keywords
subject: Palm oil
  topic: keywords
subject: Quality
  topic: keywords
creator: Soliawati Soliawati
creator: Qabul Dinanta Utama
rights: Copyright (c) 2024 Qabul Dinanta Utama, Soliawati Soliawati
date: 2024-01-31
publication date: 2024-01-31
starting page: 148
ending page: 160
doi: 10.30812/jtmp.v2i2.3753

Pengaruh Lama Pemanasan pada Penurunan Kualitas Mutu Minyak Goreng Sawit Komersial
type: item
description: The quality of palm cooking oil is an important parameter that must be considered. Repeated use of cooking oil at high temperatures and prolonged exposure can change the physical characteristics of the oil and result in oil degradation and increase polar components such as triacylglycerol dimers and oligomers that can increase the risk of heart and gastrointestinal diseases. This study aims to analyze the deterioration of palm cooking oil during the frying process. Cooking oil samples were heated at 150-160 ℃ for 45, 60 and 90 minutes. This study used the observation method of free fatty acid content, peroxide number and total oxidative value (TOTOX value). The results showed that heating at a temperature of 150-160 ℃ caused a decrease in quality characterized by an increase in free fatty acid content, peroxide number and TOTOX value. Based on the results of the research conducted, it shows that of the three samples of packaged palm cooking oil tested, packaged palm cooking oil Y is the best quality oil by having the lowest fatty acid content, peroxide number and TOTOX value among packaged palm cooking oils X and Z. This study makes an important contribution in recognizing the negative impact of repeated use of palm cooking oil at high temperatures, by identifying deterioration through observations of free fatty acid content, peroxide number, and TOTOX value, which have significant implications for cardiovascular and gastrointestinal health.
subject: Articles
  topic: section
subject: Free fatty acids
  topic: keywords
subject: Palm oil
  topic: keywords
subject: Peroxide value
  topic: keywords
subject: Total Oxidative Value
  topic: keywords
creator: Melati Claudia Telaumbanua
creator: Qabul Dinanta Utama
rights: Copyright (c) 2024 Melati Claudia Telaumbanua, Qabul Dinanta Utama
date: 2024-01-31
publication date: 2024-01-31
starting page: 117
ending page: 125
doi: 10.30812/jtmp.v2i2.3751