Pro Food https://profood.unram.ac.id/index.php/profood <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="http://u.lipi.go.id/1429244313">print ISSN 2443-1095</a> dan <a href="http://u.lipi.go.id/1429244313">online ISSN&nbsp;2443-3446</a>.</p> <p><strong>Pro Food telah terindeks oleh:</strong></p> <p><a href="https://scholar.google.com/citations?user=2w3Y9y0AAAAJ&amp;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 https://profood.unram.ac.id/index.php/profood/article/view/268 <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) https://profood.unram.ac.id/index.php/profood/article/view/261 <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 https://profood.unram.ac.id/index.php/profood/article/view/255 <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 https://profood.unram.ac.id/index.php/profood/article/view/210 <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) https://profood.unram.ac.id/index.php/profood/article/view/197 <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> Rizky Muliani Dwi Ujianti Hanif Dewiansyah Rini Umiyati Fafa Nurdyansyah Copyright (c) 2022 Pro Food 2022-11-30 2022-11-30 8 2 50 59 10.29303/profood.v8i2.197