Pub Date : 2022-12-25DOI: 10.20884/1.ijft.2022.1.2.6988
S. Anwar, Siti Rahmawati Zulaikhah, A. H. Sidhi
The purpose of this study was to determine the effect of adding various levels ofcrystalline coconut sugar to the total solids and color of red dragon fruit yogurt. This study used an experimental method with a completely randomized design (CRD) with 4 treatments and 5 replications. The treatments used in this study were the addition of 0%, 5%, 10% and 15% (w/v) crystal coconut sugar. The variables observed were total dissolved solids and color, which included brightness (L*), greenish-reddish color (a*), and bluish-yellowish color (b*). The results showed that all treatments had an effect on the total dissolved solids and the color of the yogurt produced. The total solids in the addition of 15% crystal coconut sugar had the highest total solids with 18.38°Brix and the lowest was the addition of 0% with 8.02°Brix. The brightness (L*) of Yoghurt color is lowest at the addition of 15% crystal coconut sugar, the addition of crystal coconut sugar shows a greenish-reddish color (a*) will tend to lead to a greenish color, and for a bluish-yellowish color (b*) will tend to lead to a yellowish color.
{"title":"The Effect of Adding Various Levels of Crystal Coconut Sugar on Total Solid and Color in Red Dragon Fruit Yoghurt (Hylocereus polyrhizus L)","authors":"S. Anwar, Siti Rahmawati Zulaikhah, A. H. Sidhi","doi":"10.20884/1.ijft.2022.1.2.6988","DOIUrl":"https://doi.org/10.20884/1.ijft.2022.1.2.6988","url":null,"abstract":"The purpose of this study was to determine the effect of adding various levels ofcrystalline coconut sugar to the total solids and color of red dragon fruit yogurt. This study used an experimental method with a completely randomized design (CRD) with 4 treatments and 5 replications. The treatments used in this study were the addition of 0%, 5%, 10% and 15% (w/v) crystal coconut sugar. The variables observed were total dissolved solids and color, which included brightness (L*), greenish-reddish color (a*), and bluish-yellowish color (b*). The results showed that all treatments had an effect on the total dissolved solids and the color of the yogurt produced. The total solids in the addition of 15% crystal coconut sugar had the highest total solids with 18.38°Brix and the lowest was the addition of 0% with 8.02°Brix. The brightness (L*) of Yoghurt color is lowest at the addition of 15% crystal coconut sugar, the addition of crystal coconut sugar shows a greenish-reddish color (a*) will tend to lead to a greenish color, and for a bluish-yellowish color (b*) will tend to lead to a yellowish color.","PeriodicalId":184619,"journal":{"name":"Indonesian Journal of Food Technology","volume":"2673 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-12-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128051009","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}
Pub Date : 2022-11-25DOI: 10.20884/1.ijft.2022.1.2.6134
Elsa Kirana Setyawati, E. Erminawati, W. Sidik
Peanut also known as groundnut is a potential food commodity with its multi-purpose, a source of high-quality protein and oil, and contain many functional compounds such as fiber, polyphenols, vitamins and minerals, there for it has good prospects on the development of food products. Peanut in the form of flour can extend the shelf life of products, minimize the beany flavor and aflatoxin content in peanuts, as well as facilitate further processing. The purpose research of this is to determine the effect of germination time, drying time effect, and combination effect between germination time and the best drying time on the functional characteristics of germinated peanut flour.This research is experimental using factorial with a completely randomized design (CRD). The germination time in 4 levels in; 24, 28, 32, and 36 h. The drying time in 3 levels; 24, 26, and 28 h. Functional characteristic variables examinade; antioxidant activity of DPPH, total phenol, water absorption capacity, oil absorption capacity, emulsion capacity, and solubility. germination time had a significant effect on the functional characteristics of germination peanut flour; increasing (antioxidant activity, total phenol, water absorption capacity, emulsion capacity, and solubility), and decreasing oil absorption capacity. Meanwhile drying time had a significant effect; increasing (antioxidant activity, total phenol, water absorption capacity) and decreasing oil absorption capacity only. The best treatment in this research was a germinated peanut flour formulated in 36h of germination time and 26h of drying time (K4P2) with 46.43% of antioxidant activity, 0.885 mg GAE/g of total phenol, 85.67% of water absorption capacity, 85% of oil absorption capacity, 61.24% of emulsion capacity, and 22.67% of solubility. This study shows that germination and drying is a good method to improve the functional properties of germinated peanut flour.
{"title":"The Effect of Germination Time and Drying Time on The Functional Characteristics of Germinated Peanut Flour","authors":"Elsa Kirana Setyawati, E. Erminawati, W. Sidik","doi":"10.20884/1.ijft.2022.1.2.6134","DOIUrl":"https://doi.org/10.20884/1.ijft.2022.1.2.6134","url":null,"abstract":"Peanut also known as groundnut is a potential food commodity with its multi-purpose, a source of high-quality protein and oil, and contain many functional compounds such as fiber, polyphenols, vitamins and minerals, there for it has good prospects on the development of food products. Peanut in the form of flour can extend the shelf life of products, minimize the beany flavor and aflatoxin content in peanuts, as well as facilitate further processing. The purpose research of this is to determine the effect of germination time, drying time effect, and combination effect between germination time and the best drying time on the functional characteristics of germinated peanut flour.This research is experimental using factorial with a completely randomized design (CRD). The germination time in 4 levels in; 24, 28, 32, and 36 h. The drying time in 3 levels; 24, 26, and 28 h. Functional characteristic variables examinade; antioxidant activity of DPPH, total phenol, water absorption capacity, oil absorption capacity, emulsion capacity, and solubility. germination time had a significant effect on the functional characteristics of germination peanut flour; increasing (antioxidant activity, total phenol, water absorption capacity, emulsion capacity, and solubility), and decreasing oil absorption capacity. Meanwhile drying time had a significant effect; increasing (antioxidant activity, total phenol, water absorption capacity) and decreasing oil absorption capacity only. The best treatment in this research was a germinated peanut flour formulated in 36h of germination time and 26h of drying time (K4P2) with 46.43% of antioxidant activity, 0.885 mg GAE/g of total phenol, 85.67% of water absorption capacity, 85% of oil absorption capacity, 61.24% of emulsion capacity, and 22.67% of solubility. This study shows that germination and drying is a good method to improve the functional properties of germinated peanut flour.","PeriodicalId":184619,"journal":{"name":"Indonesian Journal of Food Technology","volume":"02 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-11-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129870198","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}
The leather tannery industry in Sukanggang Garut declined in number due to bankruptcy, which was caused by declining business profitability. The profitability of tanned leather craftsmen was initially 6.5 million rupiah to 2.3 million rupiah per ton of raw materials. The decline in the level of profitability was due to changes in the capital structure, with many using loan capital with an interest system compared to own capital. The purpose of this study was to determine the effect of interest system loans on the profitability of the leather industry. This study uses the method of profitability ratio analysis. From the research results, the ratio of GPM, NPM and ROI decreased along with the increase in the number of loans with an interest system. GPM continued to decline from 39.02 percent to 35.37 percent. NPM continued to decline from 15.26 percent to 8.26 percent. ROI decreased from 18.00 percent to 8.05 percent. ROE actually increases with the increase in the number of loans in its capital structure.
{"title":"Profitability Ratio Analysis of the Leather Tanning Industry With Loan Capital Structure Interest System","authors":"A. Kurniawan","doi":"10.20884/ijft.v1i1.6267","DOIUrl":"https://doi.org/10.20884/ijft.v1i1.6267","url":null,"abstract":"The leather tannery industry in Sukanggang Garut declined in number due to bankruptcy, which was caused by declining business profitability. The profitability of tanned leather craftsmen was initially 6.5 million rupiah to 2.3 million rupiah per ton of raw materials. The decline in the level of profitability was due to changes in the capital structure, with many using loan capital with an interest system compared to own capital. The purpose of this study was to determine the effect of interest system loans on the profitability of the leather industry. This study uses the method of profitability ratio analysis. From the research results, the ratio of GPM, NPM and ROI decreased along with the increase in the number of loans with an interest system. GPM continued to decline from 39.02 percent to 35.37 percent. NPM continued to decline from 15.26 percent to 8.26 percent. ROI decreased from 18.00 percent to 8.05 percent. ROE actually increases with the increase in the number of loans in its capital structure.","PeriodicalId":184619,"journal":{"name":"Indonesian Journal of Food Technology","volume":"71 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-06-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124432323","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}
In line with the depletion of petroleum reserves from fossils, humans have forced people to look for alternative renewable energy sources. Nipah plant stems are organic material that contains a lot of lignocellulose. Cellulose in lignocellulose can be hydrolyzed to glucose to produce bioethanol. Problems arise because hydrolysis using pure cellulase requires relatively high costs, so it is necessary to find an alternative source of cheap cellulase. One of the cheap sources of cellulase is goat rumen fluid. Until now, there is not much information regarding the reaction kinetics and cellulase characteristics of goat rumen fluid. The purpose of this study was to isolate crude cellulase extract, determine the KM and Vmax values and determine the optimum temperature and pH. The research was carried out at the Unsoed Agricultural Technology Laboratory. The samples used were seven rumen fluids. The study began with isolation followed by enzymatic kinetics studies. Fractionation was carried out by adding ammonium sulfate salt (50, 60,70, and 80 %), and centrifugation at 7,000 rpm at 4 oC for 15 minutes. Crude cellulase extract with the highest enzyme activity value was used for the study of enzymatic reaction kinetics and characterization. The crude cellulase resistance test to temperature was carried out at 45, 55 and 65 oC and the pH was carried out at pH 4, 5, 6, 7 and 8. The KM and Vmax values were determined by measuring the activity of crude cellulase extract at various concentrations of CMC (1, 1 ,5, 2, 2.5, and 3 %). The results showed that crude cellulase extract had an average specific activity of 1.7356 IU/mg. The highest enzyme activity was 0.9854 IU/ml. The optimum crude cellulase extract was at pH 6 with an activity of 1.1015 IU/ml and a temperature of 60 oC with an activity of 0.7829 IU/ml. At a CMC concentration of 2.5% crude cellulase extract had an activity of 0.3179 IU/ml with a Vmax value of 0.0045 IU/ml and a KM of 0.0252 %.
{"title":"Enzimatic Kinetics of Cellulose Hydrolysis using Cellulase from Goat Rumen Fluids","authors":"G. Wijonarko, I. Purbowati, A. Maksum","doi":"10.20884/ijft.v1i1.6121","DOIUrl":"https://doi.org/10.20884/ijft.v1i1.6121","url":null,"abstract":"In line with the depletion of petroleum reserves from fossils, humans have forced people to look for alternative renewable energy sources. Nipah plant stems are organic material that contains a lot of lignocellulose. Cellulose in lignocellulose can be hydrolyzed to glucose to produce bioethanol. Problems arise because hydrolysis using pure cellulase requires relatively high costs, so it is necessary to find an alternative source of cheap cellulase. One of the cheap sources of cellulase is goat rumen fluid. Until now, there is not much information regarding the reaction kinetics and cellulase characteristics of goat rumen fluid. The purpose of this study was to isolate crude cellulase extract, determine the KM and Vmax values and determine the optimum temperature and pH. The research was carried out at the Unsoed Agricultural Technology Laboratory. The samples used were seven rumen fluids. The study began with isolation followed by enzymatic kinetics studies. Fractionation was carried out by adding ammonium sulfate salt (50, 60,70, and 80 %), and centrifugation at 7,000 rpm at 4 oC for 15 minutes. Crude cellulase extract with the highest enzyme activity value was used for the study of enzymatic reaction kinetics and characterization. The crude cellulase resistance test to temperature was carried out at 45, 55 and 65 oC and the pH was carried out at pH 4, 5, 6, 7 and 8. The KM and Vmax values were determined by measuring the activity of crude cellulase extract at various concentrations of CMC (1, 1 ,5, 2, 2.5, and 3 %). The results showed that crude cellulase extract had an average specific activity of 1.7356 IU/mg. The highest enzyme activity was 0.9854 IU/ml. The optimum crude cellulase extract was at pH 6 with an activity of 1.1015 IU/ml and a temperature of 60 oC with an activity of 0.7829 IU/ml. At a CMC concentration of 2.5% crude cellulase extract had an activity of 0.3179 IU/ml with a Vmax value of 0.0045 IU/ml and a KM of 0.0252 %.","PeriodicalId":184619,"journal":{"name":"Indonesian Journal of Food Technology","volume":"85 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-06-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133927572","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}
This study aims to examine the properties of nanocellulose fibers produced from cassava through the acid hydrolysis process, as well as their potential use as a filler for bioplastics based on cassava starch (tapioca). The treatment of this research was acid hydrolysis process time consisting of 15 and 30 minutes and the use of nanocellulose fiber as a filler for bioplastics as much as 0%, 1%, 2%, and 3% w/w starch. The results of this study indicate that the diameter of the nanocellulose fibers produced is about 18-40 nm, good dispersion stability, the crystallinity index of the nanocellulose fibers produced by acid hydrolysis for 15 and 30 minutes are 39.7% and 31.2%, respectively. The addition of nanocellulose fibers can increase the tensile strength, but decrease its elongation ability.
{"title":"Utilization of Nanocellulose Fiber from Tapioca Industrial Solid Waste as a Bioplastic Filling Material","authors":"R. Wicaksono, N. Wijayanti","doi":"10.20884/ijft.v1i1.6158","DOIUrl":"https://doi.org/10.20884/ijft.v1i1.6158","url":null,"abstract":"This study aims to examine the properties of nanocellulose fibers produced from cassava through the acid hydrolysis process, as well as their potential use as a filler for bioplastics based on cassava starch (tapioca). The treatment of this research was acid hydrolysis process time consisting of 15 and 30 minutes and the use of nanocellulose fiber as a filler for bioplastics as much as 0%, 1%, 2%, and 3% w/w starch. The results of this study indicate that the diameter of the nanocellulose fibers produced is about 18-40 nm, good dispersion stability, the crystallinity index of the nanocellulose fibers produced by acid hydrolysis for 15 and 30 minutes are 39.7% and 31.2%, respectively. The addition of nanocellulose fibers can increase the tensile strength, but decrease its elongation ability.","PeriodicalId":184619,"journal":{"name":"Indonesian Journal of Food Technology","volume":"13 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-06-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115564078","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}
KWT Tetes Mancung is one of the women's groups that produce crystal coconut sugar. An effort to obtain maximum profit is largely determined by the management and combination of factors of production that are used appropriately. Increasing the added value of a product can provide benefits for business actors. The process of producing coconut sap into crystal coconut sugar is able to increase the selling price of crystal coconut sugar so that the group's income also increases. This study aims to: (1) determine the characteristics of the craftsmen, and (2) determine the added value of crystalline coconut sugar. Data collection was carried out on March 1 to March 31, 2021. The research method used was the case study method. The analytical tools used are descriptive analysis and added value analysis. The results showed that: 1) the characteristics of crystal coconut sugar craftsmen in KWT from the level of education as much as 42 % had basic education (SD), the number of dependents of the family was 2-4 people, the average craftsman experience was 7-10 years and the average coconut tree which tapped 22 trees. 2) the added value of coconut sap which is processed into crystal coconut sugar is Rp 5,159,00 or 35.97 percent.
{"title":"Added Value of Crystal Coconut Sugar in Women Farmers Group Tetes Mancung Cilongok District Banyumas Regency","authors":"R. Satriani, T. B. Pramono","doi":"10.20884/ijft.v1i1.6139","DOIUrl":"https://doi.org/10.20884/ijft.v1i1.6139","url":null,"abstract":"KWT Tetes Mancung is one of the women's groups that produce crystal coconut sugar. An effort to obtain maximum profit is largely determined by the management and combination of factors of production that are used appropriately. Increasing the added value of a product can provide benefits for business actors. The process of producing coconut sap into crystal coconut sugar is able to increase the selling price of crystal coconut sugar so that the group's income also increases. This study aims to: (1) determine the characteristics of the craftsmen, and (2) determine the added value of crystalline coconut sugar. Data collection was carried out on March 1 to March 31, 2021. The research method used was the case study method. The analytical tools used are descriptive analysis and added value analysis. \u0000The results showed that: 1) the characteristics of crystal coconut sugar craftsmen in KWT from the level of education as much as 42 % had basic education (SD), the number of dependents of the family was 2-4 people, the average craftsman experience was 7-10 years and the average coconut tree which tapped 22 trees. 2) the added value of coconut sap which is processed into crystal coconut sugar is Rp 5,159,00 or 35.97 percent.","PeriodicalId":184619,"journal":{"name":"Indonesian Journal of Food Technology","volume":"100 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-06-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125415696","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}
Cassava is the third most popular stapple food crop after rice and corn in Indonesia. One of the advantages of cassava that makes this commodity much in demand by national farmers is its ability to produce a variety of downstreaming products, one of which is cassava chips. Rasa Gadung Cassava Chips’ SMEs is one of the cassava processing industry units located in Pemalang Regency so that cassava processing training is always used as the second priority agenda in the local government working plan. However, Rasa Gadung Cassava Chips’ SMEs is not able to keep up with existing developments and is underdeveloped. Even so, this SMEs is still standing in the midst of a pandemic. Therefore, the purpose of this study was to identify the internal and external factors owned by the Rasa Gadung Cassava Chips’ SMEs. This research was analyzed with a descriptive qualitative method. The selection of respondents was carried out purposively using the judgmental sampling method. The data used are data on internal factors (strengths and weaknesses) and data on external factors (opportunities and challenges) for the last 10 (ten) years. The result showed that Rasa Gadung Cassava Chips’ SMEs have 11 (eleven) internal factors and 14 (fourteen) external factors that can be managed in future research using the IFAS-EFAS matrix.
{"title":"Identification of Internal and External Factors as Basic for Business Strategic of Rasa Gadung Cassava Chips Smes in Pemalang Regency","authors":"Sawitania Situmorang, Irene Kartika Eka Wijayanti","doi":"10.20884/ijft.v1i1.6131","DOIUrl":"https://doi.org/10.20884/ijft.v1i1.6131","url":null,"abstract":"Cassava is the third most popular stapple food crop after rice and corn in Indonesia. One of the advantages of cassava that makes this commodity much in demand by national farmers is its ability to produce a variety of downstreaming products, one of which is cassava chips. Rasa Gadung Cassava Chips’ SMEs is one of the cassava processing industry units located in Pemalang Regency so that cassava processing training is always used as the second priority agenda in the local government working plan. However, Rasa Gadung Cassava Chips’ SMEs is not able to keep up with existing developments and is underdeveloped. Even so, this SMEs is still standing in the midst of a pandemic. Therefore, the purpose of this study was to identify the internal and external factors owned by the Rasa Gadung Cassava Chips’ SMEs. This research was analyzed with a descriptive qualitative method. The selection of respondents was carried out purposively using the judgmental sampling method. The data used are data on internal factors (strengths and weaknesses) and data on external factors (opportunities and challenges) for the last 10 (ten) years. The result showed that Rasa Gadung Cassava Chips’ SMEs have 11 (eleven) internal factors and 14 (fourteen) external factors that can be managed in future research using the IFAS-EFAS matrix.","PeriodicalId":184619,"journal":{"name":"Indonesian Journal of Food Technology","volume":"326 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-06-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122976206","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}
Zainur Rohman, N. Hindratiningrum, Siti Rahmawati Zulaikhah
The purpose of this study was to determine the effect of the level of addition of sucrose on the characteristics (acidity, pH, and viscosity) of red dragon fruit yoghurt. This research was carried out using an experimental method with a completely randomized design (CRD) using 4 treatments and 5 replications. The treatment in this study was the addition of various levels of sucrose (5 %, 10 %, 15 %, 20 % (w/v)). The variables observed were the level of acidity, pH, and viscosity of red dragon fruit yoghurt. The results showed that the addition of various levels of sucrose affects the acidity of the yoghurt which tends to decrease, the pH of the yoghurt tends to increase and the viscosity of the yoghurt was decreasing.
{"title":"Acidity, pH and Viscosity of Red Dragon Fruit Yoghurt with The Addition of Some Levels of Sucrose","authors":"Zainur Rohman, N. Hindratiningrum, Siti Rahmawati Zulaikhah","doi":"10.20884/ijft.v1i1.5995","DOIUrl":"https://doi.org/10.20884/ijft.v1i1.5995","url":null,"abstract":"The purpose of this study was to determine the effect of the level of addition of sucrose on the characteristics (acidity, pH, and viscosity) of red dragon fruit yoghurt. This research was carried out using an experimental method with a completely randomized design (CRD) using 4 treatments and 5 replications. The treatment in this study was the addition of various levels of sucrose (5 %, 10 %, 15 %, 20 % (w/v)). The variables observed were the level of acidity, pH, and viscosity of red dragon fruit yoghurt. The results showed that the addition of various levels of sucrose affects the acidity of the yoghurt which tends to decrease, the pH of the yoghurt tends to increase and the viscosity of the yoghurt was decreasing.","PeriodicalId":184619,"journal":{"name":"Indonesian Journal of Food Technology","volume":"24 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-06-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127516769","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}
Ultra high temperature (UHT) milk is a product that is widely consumed because of its practicality and hygiene. PT XYZ is one of the industries that produces UHT milk with chocolate and strawberry flavors. Based on company records, there are variations in the protein content of the two products. The purpose of this study was to determine the average protein content of chocolate and strawberry milk on the control chart and to develop a cause-and-effect diagram to determine the factors that triggered variation in protein levels in PT XYZ's chocolate milk and strawberry milk. The research data was obtained from company records, which were then analyzed using MR control charts and fishbone diagrams. The results showed that there were values that were outside the control limits, both in the chocolate and strawberry flavor variants. The cause of the variability in the value of protein content in UHT milk in both chocolate and strawberry flavors comes from 4 factors. The machine factor is in the form of machine checking, which is still curative. The human factor is a lack of human resources and the absence of regular employee training. The factor of the method of using materials that are still manual Material factors are in the form of non-uniformity of sources and quality of raw materials for fresh milk from suppliers, and differences in quality and type of raw materials (between fresh milk and recombined milk).
{"title":"Statistical Quality Control of Ultra High Temperature (UHT) Milk in PT XYZ","authors":"Ester Mastiur Sitorus, E. Mela","doi":"10.20884/ijft.v1i1.5950","DOIUrl":"https://doi.org/10.20884/ijft.v1i1.5950","url":null,"abstract":"Ultra high temperature (UHT) milk is a product that is widely consumed because of its practicality and hygiene. PT XYZ is one of the industries that produces UHT milk with chocolate and strawberry flavors. Based on company records, there are variations in the protein content of the two products. The purpose of this study was to determine the average protein content of chocolate and strawberry milk on the control chart and to develop a cause-and-effect diagram to determine the factors that triggered variation in protein levels in PT XYZ's chocolate milk and strawberry milk. The research data was obtained from company records, which were then analyzed using MR control charts and fishbone diagrams. The results showed that there were values that were outside the control limits, both in the chocolate and strawberry flavor variants. The cause of the variability in the value of protein content in UHT milk in both chocolate and strawberry flavors comes from 4 factors. The machine factor is in the form of machine checking, which is still curative. The human factor is a lack of human resources and the absence of regular employee training. The factor of the method of using materials that are still manual Material factors are in the form of non-uniformity of sources and quality of raw materials for fresh milk from suppliers, and differences in quality and type of raw materials (between fresh milk and recombined milk).","PeriodicalId":184619,"journal":{"name":"Indonesian Journal of Food Technology","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-06-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130312351","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}
Potato is one of the tubers that can be used as an alternative source of non-fat solids in the manufacture of ice cream, which can act as an emulsifier that functions to slow down the melting power of ice cream. As for the coloring material, dragon fruit peel extract is used because it has a purplish red pigment and is rich in anthocyanin content as a natural dye. This study aims to determine the level of melting of potato ice cream and the organoleptic properties of ice cream with the addition of potatoes and dragon fruit peel extract as natural dyes. The method used in this study was a completely randomized design (CRD) with two factors, namely factor 1 combination of full cream milk: potato (25:75; 50:50; 75:25) and factor 2 the addition of dragon fruit peel extract (10 ml, 20 ml). ml, 30 ml) with 3 replications. The best treatment results were K₃E₃, namely the composition of 75gr full cream milk and 25 gr potatoes, 30 ml dragon fruit peel extract, which resulted in the highest score on aroma (3.84), color (3.86), texture (4.30), and liking (3.96).
{"title":"The Influence of The Addition of Potato (Solanum Tuberosum) And Extract of The Skin of The Dragon Fruit on The Level of Flow and Organoleptic Ice Cream","authors":"Delia Meilani, Yuni Purwanti, M. Fera, D. Daryono","doi":"10.20884/ijft.v1i1.6120","DOIUrl":"https://doi.org/10.20884/ijft.v1i1.6120","url":null,"abstract":"Potato is one of the tubers that can be used as an alternative source of non-fat solids in the manufacture of ice cream, which can act as an emulsifier that functions to slow down the melting power of ice cream. As for the coloring material, dragon fruit peel extract is used because it has a purplish red pigment and is rich in anthocyanin content as a natural dye. This study aims to determine the level of melting of potato ice cream and the organoleptic properties of ice cream with the addition of potatoes and dragon fruit peel extract as natural dyes. The method used in this study was a completely randomized design (CRD) with two factors, namely factor 1 combination of full cream milk: potato (25:75; 50:50; 75:25) and factor 2 the addition of dragon fruit peel extract (10 ml, 20 ml). ml, 30 ml) with 3 replications. The best treatment results were K₃E₃, namely the composition of 75gr full cream milk and 25 gr potatoes, 30 ml dragon fruit peel extract, which resulted in the highest score on aroma (3.84), color (3.86), texture (4.30), and liking (3.96). ","PeriodicalId":184619,"journal":{"name":"Indonesian Journal of Food Technology","volume":"58 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-06-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115956122","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}
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