Pro Food <p><strong>Pro Food</strong>&nbsp;merupakan jurnal ilmiah yang diterbitkan pertama kali pada bulan Mei 2015. <strong>Pro Food&nbsp;</strong>adalah jurnal yang mempublikasikan hasil-hasil penelitian ilmiah di bidang ilmu dan teknologi pangan serta aplikasinya dalam industri pangan. Jurnal&nbsp;<strong>Pro Food</strong>&nbsp;terbit dua kali dalam setahun, yaitu bulan Mei dan November.&nbsp;Jurnal&nbsp;<strong>Pro Food </strong>sejak pertama kali terbit&nbsp;telah memiliki&nbsp;<a href="">print ISSN 2443-1095</a> dan <a href="">online ISSN&nbsp;2443-3446</a>.</p> <p><strong>Pro Food telah terindeks oleh:</strong></p> <p><a href=";hl=en" target="_blank"><img src="/public/site/images/admin3/upppp161_(1).jpg" alt=""></a></p> Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram en-US Pro Food 2443-1095 KUALITAS ES KRIM BAYAM MERAH (Alternanthera amoena Voss.) DENGAN PENSTABIL PASTA EKSTRAK ALBEDO KULIT JERUK BALI <p>Ice cream is a semi-solid dairy product and is consumed as a snack or dessert. This study used natural ingredients in the form of red spinach as a natural dye because of the anthocyanin content and albedo of pomelo peel as a source of pectin. This study was conducted to determine the physical, chemical and microbiological quality of ice cream with the addition of red spinach extract and pomelo peel albedo extract paste, to determine the best concentration of red spinach extract to produce ice cream containing antioxidants and to determine the effect of adding orange peel albedo extract paste. Bali as a stabilizer for the quality of red spinach extract ice cream. This study was conducted using a completely randomized design (CRD) with four comparisons of red spinach extract and pomelo peel albedo extract, namely 0:0 (K), 4:0,5 (A), 6:1 (B), and 8:1,5 (C). The results of the research on ice cream products obtained overrun 71.67-100%, melting rate 883-1024 seconds, fat content 8.72-12.80%, protein content 4.40-9.31%, total solids 23.75-26.67%, total sugar 20.73-21.67% and antioxidant content 2.98-75.07%. The results of the total plate number based on the study were 2.00-6.60 CFU/mL and the presence of Salmonella in all treatments was negative. The best quality ice cream in this study was ice cream treatment C with the addition of red spinach extract and albedo paste extract of pomelo peel at 8:1.5%, based on the results of physical, chemical and microbiological tests with the best results.</p> Franciscus Sinung Pranata Copyright (c) 2022 Pro Food 2022-11-30 2022-11-30 8 2 1 14 10.29303/profood.v8i2.268 MUTU KIMIA NUGGET IKAN TUNA (Thunnus albacares) DENGAN PENAMBAHAN TEPUNG KUBIS UNGU (Brassica oleracea) <p>Tuna fish nuggets (<em>Thunnus albacares</em>) are easily oxidized so that the addition of purple cabbage flour (Brassica oleracea) is expected to improve the chemical quality of these fish nuggets. The purpose of this study was to determine the effect of adding purple cabbage flour on the chemical quality of tuna fish nuggets so as to produce tuna fish nuggets with the best quality. The research method used experimental methods and was designed using a factorial randomized block design with two factors, namely the concentration of purple cabbage flour (0%, 0.7%, 1.4%, 2.1%, and 2.8%) and storage time (0 days and 3 days). Parameters observed were water content, ash content, fat content, protein content, peroxide value and thiobarbituric acid (TBA). Parameter data were analyzed by analysis of variance at 5% significance level using SPSS 22 software and if there was a significant difference, further Tukey test was carried out. The results showed that the addition of purple cabbage flour concentration had a significant effect on the parameters of protein content, peroxide number and TBA, and the storage time had significantly affect the parameters of protein content, fat content, peroxide number and TBA.The chemical quality of the selected tuna fish nuggets was in the treatment of adding 1,4% concentration of cabbage flour without storage.</p> Astri Iga Siska Copyright (c) 2022 Pro Food 2022-11-30 2022-11-30 8 2 15 22 10.29303/profood.v8i2.261 PENGEMBANGAN PRODUK TORTILLA DENGAN KOMBINASI TEPUNG JAGUNG, LABU KUNING DAN TEMPE <p>Tortilla is a product that uses corn flour as the basic ingredient and is made through the process of cooking, grinding, drying, and frying. Pure corn-based tortillas are high in carbohydrates but low in protein. This study aims to find the best combination formula between corn, pumpkin, and tempe flour, and to determine the effect of the combination formula on chemical and organoleptic properties. The data were analyzed using an experimental design, namely Completely Randomized Design with one factor: a combination of hybrid corn flour, pumpkin and tempe formulas, treatment 1 (50% corn flour, 0% pumpkin flour: 50% tempe flour), 2 (50% corn flour, 10% pumpkin flour: 40% tempe flour), 3 (50% corn flour, 20% pumpkin flour: 30% tempe flour), 4 (50% corn flour, 30% pumpkin flour: 20% tempe flour), 5 (50% corn flour, 40% pumpkin flour : 10% tempe flour) and 6 (50% corn flour, 50% pumpkin flour: 0% tempe flour). The results of the analysis obtained were continued with the Honest Significant Difference test at the 5% level. The parameters observed were water content, ash content, fiber content, protein content, and organoleptic tests (color, aroma, texture, and taste). From chemical and organoleptic properties, the best treatment was found in the T2 treatment with a moisture content of 11.03%, ash content of 3.39%, fiber content of 11. 25%, and protein content of 12.88%, with the slightly brown color of tortillas, slightly like the aroma (the typical aroma of tempe), slightly good taste, and the texture is slightly crunchy.</p> Syirril Ihromi Dina Putri Marianah Marianah Nurhayati Nurhayati Copyright (c) 2022 Pro Food 2022-11-30 2022-11-30 8 2 23 36 10.29303/profood.v8i2.255 KARAKTERISTIK PRODUK BAKERY DARI SHORTENING CAMPURAN TERNER MINYAK IKAN NILA, PALM STEARIN, DAN MINYAK SAWIT MERAH HASIL INTERESTERIFIKASI KIMIAWI <p>Shortening is a product made from a mixture of saturated and unsaturated fatty acids that play a role in softening and softening the texture of bakery products. Applications using shortening in bakery products can be seen in the manufacture of steamed cakes, baked cakes, and donuts. The author's purpose of conducting this study was to determine the effect of shortening formulations and processing methods on the characteristics of the resulting bakery products. The experimental design was a completely randomized design (CRD) using five ternary fat mixtures with different ratios and methods, each Palm Stearin/Fish Oil/Red Palm Oil (PS/FO/MSM): F1 (95/2.5/2 .5), F2 (90/5/5), F3 (85/7.5/7.5), F4 (80/10/10) and F5 (75/12.5/12.5) and K (commercial shortening) and (%bb) were applied to 3 different processing methods. The total number of treatments was 18 treatments. The results of data analysis were tested using SPSS Version 22 with One way ANOVA and the test level was 5%. The test parameters on bakery products are water content, fat content, free fatty acids, PV, swellability, carotene and hardness. Based on the results of the study that the formulation of the resulting shortening ratio and the method of making bakery products affect the physical and nutritional characteristics of the resulting bakery products. Where based on physicochemical characteristics, the best treatment was obtained by using shortening with the code F3 (PS/MSM/FO = 85/7.5/7.5) because it showed that bakery product yields were better than other treatment codes and were closest to the characteristics of commercial shortening. is on the market.</p> Sumartini Sumartini Ayu Rizki Amalia Copyright (c) 2022 Pro Food 2022-11-30 2022-11-30 8 2 37 49 10.29303/profood.v8i2.210 STUDI PEMBUATAN TEH CELUP DARI DAUN KOPI ROBUSTA (Coffea canephora) (KAJIAN VARIASI SUHU PENYANGRAIAN DAUN UMUR DAUN) <p class="Default" style="text-align: justify; text-indent: .5in;"><span lang="IN" style="font-size: 9.5pt; font-family: 'Tahoma',sans-serif; color: windowtext;">The pruned coffee leaves are usually thrown away so that further utilization is needed because in addition to having a fairly high tannin content, they also have a taste that is no less delicious than coffee beans. However, there are not many uses that produce innovative products from coffee leaves. One of the efforts to use coffee leaves is to make coffee leaf tea bags. The purpose of this study was to study the effect of coffee leaf age and different roasting temperatures on the chemical and sensory properties of coffee leaf powder and teabags steeped. This study used a factorial completely randomized design with 2 factors, namely (study of variations in roasting temperature of 40°C, 60°C and age of robusta leaves). Analysis of the data used is ANOVA at a significance level of 5%. This research was carried out by picking, sorting, withering for ±3 hours, washing, size reduction, drying at 45°C for ±3 hours, roasting for ±15 minutes, milling, packaging for dye bags, brewing for ±5 minutes, and analysis. The results obtained from the organoleptic test showed that the results of powdered and steeped teabags for RT coffee leaves at a temperature of 60°C were preferred by panelists because the overall aspects resembled tea drinks in general, with quality criteria in accordance with SNI, namely water content 9.40%, water content Ash 7.30%, Total phenol 5.09%, antioxidant activity 38.46%.</span></p> Hanif Dewiansyah Rizky Muliani Dwi Ujianti Rini Umiyati Fafa Nurdyansyah Copyright (c) 2022 Pro Food 2022-11-30 2022-11-30 8 2 50 59 10.29303/profood.v8i2.197 IDENTIFIKASI SILDENAFIL SITRAT DALAM KOPI BUBUK DAN PRODUK OLAHANNYA YANG BEREDAR DI KOTA PALU MENGGUNAKAN METODE SOLID PHASE EXTRACTION (SPE) KROMATOGRAFI LAPIS TIPIS (KLT) DAN SPEKTROFOTODENSITOMETRI <p>Coffee is a kind of beverage made from roasted and ground coffee beans. In the Regulation of the Head of POM No. 21 of 2016 concerning food categories, and Regulation of the Minister of Industry of the Republic of Indonesia number 03/M-IND/PER/1/2016, instant coffee (pure without being mixing with other ingredients) including decaffeinated instant coffee either in retail packaging or in bulk form is required to meet the Standard National Indonesia (SNI) 2983 : 2014. As one of the food products, coffee must safe from any chemical substances that can be harmful to human health. One of the chemical substances that commonly add to instant coffee was sildenafil. This research is non-experimental descriptive of 20 samples of coffee circulating in the city of Palu which was carried out using thin layer chromatography (TLC)-solid phase extraction (SPE) and spectrophotodensitometry methods. The analysis of the results carried out is a qualitative analysis of the chemical content of the sildenafil type of drug contained in coffee products circulating in the city of Palu. Of the 20 samples tested, 3 test samples were declared positive where the retention factor (Rf) value of the test solution spot was the same as the Rf value of the standard solution spot. and spiked sample solution. Testing with Spectrophotodensitometry provides a spectrum profile and maximum absorption wavelength of the test solution spots are the same as the standard solution spots and spiked sample solutions</p> Erfan Mbealo Qabul Dinanta Utama Copyright (c) 2022 Pro Food 2022-11-30 2022-11-30 8 2 60 72 10.29303/profood.v8i2.274 PENGARUH SUHU DAN LAMA WAKTU PENGGORENGAN KERIPIK TEMPE TERHADAP MUTU DAN PENERIMAAN KONSUMEN <p>As the main process in tempe chip production, frying can change food properties. This change will influence product quality and consumer acceptance. Temperature and frying time are one of the factors that affect the frying process. Therefore, it is important to understand the optimum temperature and length of time to produce tempe chip that is accepted by consumers. The aim of this research was to know the impact of temperature and length of frying time on water content, protein, crispiness, and consumer acceptance of this chip. This research applied a combination of temperature and frying time that are 140 <sup>o</sup>C, 150<sup> o</sup>C, and 160<sup> o</sup>C, and 3, 5, and 7 minutes. The analyzed parameter are water content, protein, and texture. This study also involved an organoleptic test: color, taste, aroma, and crispiness. This study shows that temperature and frying time affect the tempe chip characteristics. The best tempe chip based on its consumer acceptance was the chip that was fried at 160<sup>o</sup>C in 7 minutes (T3t3). The average acceptance score from T3t3 treatment was 4,2 and the characteristics of this tempe chip were: water content 4,09%; protein content 9,53%; and compression 0,87 N/cm<sup>2</sup>.</p> Shaf Rijal Ahmad Mona Nur Moulia Sevina Lorenza Varton Copyright (c) 2022 Pro Food 2022-11-30 2022-11-30 8 2 73 82 10.29303/profood.v8i2.267 PENGGUNAAN KEMASAN PLASTIK POLIETILEN BIODEGRADABLE TERHADAP PENDUGAAN UMUR SIMPAN GULA KELAPA PADA SUHU RUANG <p>Palm sugar is a group of brown sugar in the form of block or granule that can be packaged using polyethylene plastik. This study aimed to determine the shelf life of blocked and granulated palm sugar stored in conventional and biodegradable polyethylene plastik packaging. This study consisted of two main stages: preparation and shelf-life testing using the accelerated shelf-life testing method with a critical moisture content approach. The parameters included the sample's initial moisture content, dry weight, critical moisture content, packaging area, and packaging permeability before determine the shelf-life of palm sugar products. Statistical analysis showed that palm sugar stored in biodegradable polyethylene packaging and granulated palm sugar had a longer shelf life than palm sugar stored in conventional polyethylene. Granulated palm sugar packaged in <em>biodegradable</em> polyethylene plastik has the most extended shelf life, 1192 days, while blocked palm sugar in conventional polyethylene packaging has the shortest shelf life, 366 days.</p> Aminullah Aminullah Nurfauziah Hadiati Titi Rohmayanti Copyright (c) 2022 Pro Food 2022-11-30 2022-11-30 8 2 83 92 10.29303/profood.v8i2.265 PENGARUH KONSENTRASI MADU TRIGONA TERHADAP MUTU YOGHURT UBI JALAR ORANGE (Ipomoea batatas L.) <p>This study aims to determine the effect of trigona honey concentration on the quality of orange sweet potato yogurt (<em>Ipomoea batatas L.</em>). The method used in this study was an experimental method with a single factor Completely Randomized Design (CRD), the addition of 6 treatments of trigona honey consisting of 0%, 2.5%, 5%, 7.5%, 10% and 12.5%. Parameters observed were total lactic acid bacteria (LAB), total lactic acid, pH value, viscosity, color, aroma, taste and texture. Observational data were analyzed by analysis of variance at 5% significance level using Co-Stat software version 6.311. If there a significant difference, a further test is carried out with the Honest Significant Difference (BNJ) follow-up test for microbiological, chemical, physical and organoleptic parameters. The results showed that the addition of trigona honey had significantly different effects on total lactic acid, degree of acidity (pH), total lactic acid bacteria (LAB), viscosity, and organoleptic properties of texture (scoring and hedonic), taste (scoring and hedonic) and aroma (scoring). Orange sweet potato yogurt with the addition of 10% trigona honey was the best treatment based on a total LAB value of 9.65 log CFU/mL, total lactic acid 0.83%, degree of acidity (pH) of 4.21, viscosity of 3373 cP and both of organoleptic scoring and hedonic had results that were acceptable by the panelists both on the parameters of aroma, taste, color and texture that were suitable.</p> Putri Putri Ningrum Nazaruddin Nazaruddin moegiratul amaro Copyright (c) 2022 Pro Food 2022-12-27 2022-12-27 8 2 93 106 10.29303/profood.v8i2.275 Mutu Kue Bingka Dolu pada Berbagai Konsentrasi Substitusi Terigu dengan Tepung Sorgum <p>Bingka dolu is a traditional snack from Bima, West Nusa Tenggara. They are much favored by the community because because of the unique taste and flavor. This study aims to determine the percentage of the use of the best sorghum flour as a substitute for flour on the quality of bingka dolu. This research method was CRD with one factor, namely the percentage of substitution of flour with sorghum flour (BD), namely BD0 (100%: 0%); BD1 (80% : 20%); BD2 (605 : 40%); BD3(40% : 60%); BD4 (20% : 80%) and BD5 (0% : 100%) with parameters such as moisture content, ash, crude fiber, taste, aroma, and texture by hedonic and scoring. The results of the study were analyzed using ANOVA and further test using HSD at the level of 5%. Wheat substitution with sorghum flour effected on the moisture content, ash, crude fiber, hedonic (color, aroma, taste, texture), and scoring (texture). The use of 20% sorghum flour as a substitute for wheat was the best treatment for making bingka dolu with the characteristics of a moisture content of 35.49%; ash 0.56%; 0.23% crude fiber and organoleptic quality received by the panelists.</p> Dunyafanisa Nurul Aulia Ryanividya Ahmad Alamsyah Siska Cicilia Copyright (c) 2022 Pro Food 2022-12-27 2022-12-27 8 2 107 115 10.29303/profood.v8i2.273 PENGARUH LAMA STERILISASI TERHADAP MUTU SAYUR LEBUI KALENG <p>Sayur lebui or pigeon pea soup is a traditional Lombok that has been used plastic as a packaging. Plastic packaging has a weakness in the presence of monomers and small molecules that will migrate into food, making the shelf life relatively low with high microbial contamination. One technology that can be used to overcome this is canning technology. The most important process in canning is the sterilization process. This study aims to determine the effect of sterilization time on the quality of canned lebui vegetables. The method used in this study was an experimental method carried out in the laboratory. The design used in this study was a randomized block design (RBD) with a single factor experiment, namely the duration of sterilization with 6 treatments, namely 0 minute, 3 minutes, 6 minutes, 9 minutes, 12 minutes, 15 minutes. Analyzed using ANOVA with a significant level of 5% using Co-stat software. The difference data was tested using Honestly Significant Differences (HSD) Test. The prolonged sterilization treatment of pigeon pea soup had a significant effect on the pH value, antioxidant activity, color, organoleptic parameters of texture, color and appearance, but had no significant effect on the organoleptic parameters of aroma and taste. Based on chemical, physical and organoleptic parameters, sterilization time of 9 minutes is recommended to produce the best pigeon pea soup with an antioxidant activity value of 86.05%, a pH value of 5.03, an <sup>o</sup>Hue value of 45.27 (red) and hedonic organoleptic quality and a score that is still acceptable.</p> Adella Putrinita Baiq Rien Handayani moegiratul amaro Copyright (c) 2022 Pro Food 2022-12-28 2022-12-28 8 2 116 125 10.29303/profood.v8i2.280 PENGARUH METODE DAN LAMA PRAGELATINISASI TEPUNG BERAS DAN MOCAF TERHADAP KARAKTERISTIK JAJE TAREK KHAS LOMBOK YANG DIFORTIFIKASI DENGAN TEPUNG DAUN KELOR (Moringa oleifera) <p>Jaje tarek is one of Lombok's special dry snacks made from rice flour and coconut milk and goes through a pregelatinization and frying process before being consumed. Jaje tarek has not been developed much, both in the manufacturing process and in the nutritional value The study aimed to determine the effect of pragelatinization of rice flour and mocaf on the characteristics of jaje tarek that fortified with Moringa leaf flour. This research method was experimental method with Randomized Block Design (RBD) with 2 factors (factorial) namely pregelatinization method (P, P1; conventional method, P2; pressure) and the duration of pregelatinization (t, t1; 10 minutes, t2; 20 minutes, t3; 30 minutes). The data gain were analyzed using analysis of variance at 5% significance level using 6.45 Co-Stat Software and further test used Least Significant Difference (LSD) at 5% level. The results of the study showed that the interaction between the technique and the duration of pregelatinization had a significant effect on the chemical characteristics, called moisture content, protein content, and antioxidant activity of jaje tarek, as well as organoleptic characteristics, called hedonic color, aroma, and texture of jaje tarek. The best treatment was obtained in the conventional steaming with a pregelatinization time of 10 minutes with a moisture content of 4.70%;protein content 7.40%; antioxidant activity 55.60%; panelis preferred on all parameters with a crunchy texture.</p> Alfiatuzzahrok Satrijo Saloko Siska Cicilia Copyright (c) 2022 Pro Food 2022-12-28 2022-12-28 8 2 126 134 10.29303/profood.v8i2.250