Jurnal Edukasi Pangan is a peer-reviewed journal that publishes various research articles in the field of food science and technology and their applications in the food industry. This journal is managed by the Food Science and Technology Study Program (ITP) and published by the Faculty of Food Technology and Agroindustry, University of Mataram.
Program Studi Ilmu dan Teknologi Pangan, Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram
ANALYSIS OF THE QUALITY CONTENT OF CHICKEN LIVER NUGGET BASED ON THE RATIO OF MOCAF (Modified Cassava Flour) AND TAPIOCA
Chicken liver contains a variety of nutrients, including protein, fat, vitamins, minerals, and iron. Therefore, chicken liver is processed into nuggets with fillers of mocaf (Modified Cassava Flour) and binders of tapioca. The aim of this study is to analyze the quality content of chicken liver nuggets based on the ratio of mocaf and tapioca. The research was conducted using an experimental method with a Completely Randomized Design (CRD), a single factor ratio of mocaf: tapioca (0%: 100%, 20%: 80%, 40%: 60%, 60%: 40%, 80%: 20%, 100%: 0%). The parameters observed include moisture content, ash content, protein content, texture, and organoleptic properties (aroma, taste, color, and texture). The data were analyzed using Analysis of Variance (ANOVA) at a 5% significance level using Co-Stat software. Significant differences were further tested using the Honest Significant Difference (HSD) test at a 5% significance level. The best treatment for chicken liver nuggets based on the ratio of mocaf and tapioca is treatment P2 (20% Mocaf: 80% Tapioca), with a moisture content of 47.18%, ash content of 0.60%, protein content of 10.90%, texture of 8.59mm, and organoleptic quality including aroma (slightly strong chicken liver aroma), taste (slightly strong chicken liver taste), color (light brownish), and texture (chewy).
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A STUDY ON PHYSICAL AND CHEMICAL QUALITY OF SELECTED TRADITIONAL CULINARY PRODUCTS FROM WEST NUSA TENGGARA
This study aims to evaluate the physical and chemical quality of several traditional culinary products from West Nusa Tenggara (NTB), which are popular among both domestic and international tourists. Seven dishes were chosen and analyzed, including ares, bebalung, rarit, rebung, sayur lebui, sepat, and singang, collected from various local culinary MSMEs in Lombok Island. The study employed an exploratory research method with Purposive Random Sampling technique. Observed parameters included texture (physical quality), as well as water activity (Aw) and pH (chemical quality). The results showed significant quality variations among the culinary types. Rarit exhibited the highest texture value (7.206), classified as very hard, while sepat had the lowest (0.745), classified as very soft. The highest Aw value was recorded in ares and rebung (0.87), attributed to high fiber content and coconut milk usage. Rarit had the lowest Aw (0.57) due to drying and salt addition. The highest pH was found in ares (6.17) and the lowest in rarit (5.35), influenced by raw ingredients and acidic seasonings. These findings indicate that the physical and chemical characteristics of traditional NTB cuisine are strongly influenced by ingredient composition and processing methods applied by each MSME.
THE EFFECT OF STROGE DURATION ON THE QUALITY OF VACUUM PACKED OVEN GRILLED SATAY PUSUT
This study aims to determine the effect of storage time on the quality of vacuum-packed oven pusut satay. The experimental design used was a completely randomized design (CRD) with a single factor, namely room temperature with storage time of days 0, 5, 10, 15, 20, and 25 with 3 repetitions so that 18 experimental units were obtained. The parameters tested were pH, aw, total microbes, total molds, total coliforms and organoleptic tests (texture, aroma, taste, appearance). The observation data were tested with a 5% level of diversity analysis using Co-Stat software and organoleptic data that were significantly different were further tested with the Honestly Significant Difference Test (HSD) while the Microbiology data was analyzed using a descriptive method. The 5th day of storage can produce the best oven pusut satay in vacuum packaging with pH 5.26, aw 0.74, total microbes <1.0 x 104, total mold 4.0 x 102, total coliform <3, and organoleptic quality (texture, aroma, taste, appearance) hedonic and scoring accepted by panelists.
THE EFFECT OF THE CONCENTRATION OF CELERY LEAF (Apium graveolens L.) ON THE QUALITY AND SHELF LIFE OF MEATBALLS
This study aims to determine the effect of celery leaf (Apium graveolens L.) concentration on the quality and shelf life of beef meatballs stored at room temperature. The research was conducted using a completely randomized design (CRD) with a single factor, namely celery leaf (Apium graveolens L.) concentration at 0%, 2%, 4%, 6%, 8%, and 10%. Each treatment was replicated three times, resulting in 18 experimental units. Data from chemical and organoleptic observations were analyzed using Co-Stat software. If significant differences were found, further analysis was conducted using the Honestly Significant Difference (HSD) test. Data from microbiological observations and shelf life tests were analyzed descriptively. The observed parameters included pH, water activity (aw), total bacteria, total mold on day 1 and day 3 of storage, and organoleptic properties, which included taste, aroma, color, texture, and appearance, as well as shelf life from day 0 to day 3. The results showed that the use of celery leaves (Apium graveolens L.) at various concentrations had a significant effect on pH on day 3 of storage and on taste, aroma, color, and texture on day 0 of storage. Additionally, the color parameter in the scoring test showed a significant effect on day 3 of storage. However, there was no significant effect on pH on day 1 of storage, aw on day 1 and 3 and on the organoleptic quality of meatballs in terms of hedonic and scoring tests aroma, color, texture, and appearance on day 3 of storage. The use of celery leaves (Apium graveolens L.) up to a concentration of 6% in meatballs stored at room temperature was well accepted by the panelists.
ESTIMATION OF THE SHELF LIFE OD DRY COCOA BEANS (Theobroma cacao) USING THE ACCELERATED SHELF LIFE TESTING (ASLT) ARRHENIUS MODEL METHOD
The purpose of this study was to estimate the shelf life of dried cocoa beans (Theobroma cacao) using the Accelerated Shelf Life Testing (ASLT) method with the Arrhenius model approach. The cocoa beans were packed in two types of packaging—jute sacks and plastic bags—and stored at three different temperatures (20°C, 30°C, and 40°C) for a period of 28 days. Quality parameters such as moisture content and free fatty acid (FFA) levels were analyzed, and sensory evaluations were conducted to assess organoleptic attributes during storage. The findings indicated that storage temperature and packaging type significantly affected the increase in moisture and FFA content. These parameters increased over time, especially under higher temperatures. The Arrhenius model showed that the rate of quality degradation followed a zero-order reaction. Based on the rate of moisture increase, the estimated shelf life of cocoa beans stored in jute sacks was 145,013 weeks (1.015 days) at 20°C, 35,359 weeks (247 days) at 30°C, and 9,528 weeks (67 days) at 40°C. For plastic packaging, the longest shelf life was obtained at 20°C with 22,043 weeks (154 days), followed by13,614 weeks (95 days) at 30°C, and 8,671 weeks (60 days) at 40°C. The best shelf life was achieved with jute sack packaging at 20°C. This study concludes that the ASLT method with the Arrhenius model is effective for predicting the shelf life of dried cocoa beans and highlights the significant impact of packaging type and temperature on product quality retention.
THE EFFECT OF STEAMING DURATION ON THE QUALITY OF SKIPJACK TUNA DURING STORAGE IN VACUUM PLASTIC PACKAGING
This study aims to determine the effect of steaming duration on the quality of vacuum-packed skipjack fish stored for 48 hours. The experimental design used was a completely randomized design (CRD) with a single factor, namely steaming times of 30, 45, 60, 75, and 90 minutes, with 4 replications, resulting in 20 experimental units. The parameters tested include total bacteria, total molds, and organoleptic qualities (color, aroma, taste, texture). The observation data were analyzed using analysis of variance (ANOVA) at the 5% significance level with Co-Stat software. The organoleptic showing significant differences were futher tested with the Honest Significant Difference (HSD) test, while microbiological data were analyzed descriptively. The steaming duration had effect on the organoleptic scores and hedonic values (color, aroma, taste and texture) of skipjack tuna during storage in vacuum packaging. Steaming for 75 minutes produced the best vacuum-packed tuna with characteristics such as a total microbial count of 4.9 × 10⁴ CFU/gram, total mold count of 2.6 × 10³ CFU/gram, and organoleptic qualitiy (color, aroma, taste, texture) rated favorably and accepted by the panelis.
THE EFFECT OF VARIATION OF TEMPERATURE AND BAKING TIME ON THE CHEMICAL, PHYSICAL AND ORGANOLEPTIC PROPERTIES OF MUNG BEAN MUFFINS
This study aims to determine the effect of temperature and baking time variations on the chemical, physical and organoleptic properties of green bean muffins. The design used in this study was a factorial Completely Randomized Design (CRD) consisting of two factors, i.e. temperature and baking time. Those factors were combined to obtain 6 treatment combinations, i.e. a temperature of 150°C for 25 minutes, a temperature of 150°C for 40 minutes, a temperature of 160°C for 25 minutes, a temperature of 160°C for 40 minutes, a temperature of 170°C for 25 minutes and a temperature of 170°C for 40 minutes. The parameters tested were moisture, ash, texture, color (L * and ° Hue values) and organoleptic (color, aroma, texture and taste). The observation data were analyzed by analysis of variance (ANOVA) at a significance level of 5% using Costat. If there was significant difference in the treatment, further test carried out using the HSD test at a significance level of 5%. The best treatment in this study was a roasting temperature of 170°C for 40 minutes which produced a product with moisture of 26.91%, a texture value of 1.53 N, a brightness value (L*) of 39.19, a color based on the °Hue yellow red value and brown based on the organoleptic color test, a soft or not too hard texture and the highest value in the aroma parameter by scoring, i.e. the aroma of green beans, the scoring value the taste of green beans and the highest hedonic value with the prefered category in the taste parameter.
ESTIMATION OF THE SHELF LIFE OF BANGKIT COOKIES USING THE ACCELERATED SHELF-LIFE TESTING (ASLT) ARRHENIUS MODEL METHOD
This study aims to estimate the shelf life of bangkit cookies using the Accelerated Shelf-Life Testing (ASLT) method with the Arrhenius model approach. Bangkit cookies is a traditional Indonesian cookie that is hygroscopic and prone to quality degradation during storage, particularly in terms of moisture content and free fatty acid (FFA) levels. In this research, bangkit cookies was packaged using two types of packaging (polypropylene plastic and aluminium foil) and stored at three different temperatures (30°C, 40°C, and 50°C) for 28 days. Quality parameters observed included moisture content, FFA, and organoleptic properties. The analysis showed that moisture content followed zero-order reaction kinetics, while FFA followed first-order kinetics. Aluminium foil provided better protection than polypropylene plastic, as indicated by a longer estimated shelf life based on both moisture and FFA parameters. The longest shelf life was observed at 30°C with aluminium foil packaging, reaching 67.95 days. This study demonstrates that the ASLT method using the Arrhenius model is effective for estimating the shelf life of bangkit cookies and provides valuable information for food industry stakeholders in determining product expiration labelling.
THE EFFECT OF MORINGA BLANCHING TIME AND MINT CONCENTRATION ON THE PHYSICOCHEMICAL AND ORGANOLEPTIC PROPERTIES OF TEA
Physicochemical and organoleptic characteristics are important factors that impact the acceptance of the product by the consumer of moringa tea as a healthy beverage. This study aims to determine the effect of moringa blanching time and the concentration of mint leaf additionon the physicochemical and organoleptic properties of tea. This study was designed using a factorial Completely Randomized Design (CRD) with a 2x3 factorial pattern with 3 repetitions. The first factor the moringa leaf blanching time, namely 4 minutes and 8 minutes, while the second factor is the concentration of mint leaf addition of 0%; 5%; and 10%. The parameters tested were chemical (polyphenol content, antioxidant activity, and water content), physical parameters (turbidity and color includes L* value and oHue value), and organoleptic parameters (aroma, taste and color) hedonic and scoring. The observation data were analyzed for diversity with a 5% significance level using Co-Stat software and further testing was carried out with Honestly Significant Difference (HSD). The results showed that the interaction between moringa blanching time and mint concentration had a significantly different effect on antioxidant activity, but did not provide a significantly different interaction in the hedonic and scoring organoleptic tests of aroma, taste and color. Whereas, the individual moringa blanching time gave a significantly different effect on water content, turbidity, L* value, and oHue value. The concentration of mint addition individually gave a significantly different effect on the polyphenol content of moringa-mint tea. The best treatment that was closest to the SNI standard was with a moringa blanching time of 8 minutes and a mint concentration of 10% with a polyphenol content of 38.5 mg GAE/g; antioxidant activity of 75.97%; water content of 0.93%, turbidity of 96.67 NTU; L* value of 58.45%; oHue value of 263.65o (blue); and organoleptic with a hedonic response that was rather preferred by the panelists.
EFFECT OF PISTACHIO NUT AND WATER RATIO ON PISTACHIO NUT JUICE CHARACTERISTICS
Pistachio nuts (Pistacia vera L.) are a type of nut originating from the Middle East and Asia which is known as a source of protein, fat, fiber, carbohydrates and has a high antioxidant content so that is can be processed into various foods and drinks such as pistachio nut juice. Pistachio nut juice is made with a mixture of pistachio nuts and water. This study aims to determine the effect of the ratio of pistachio nuts and water on the characteristics of pistachio nut juice. This research used the Completely Randomized Design (CRD) method with the factor of the ratio of pitachio nut mass and water volume with treatments (1:6, 1:7, 1:8, 1:9 and 1:10) with 2 replications and each replication was analyzed in duplicates. Observation data were analyzed using ANOVA (Analysis Of Variance) at the 5% level using SPSS variance analysis, then further tests were carried out using the Honest Real Differences (HRD) further test. The results showed that the ratio of pistachio nuts and water gave significantly different effects on protein content, antioxidant content, viscosity (viscosity level), aroma (hedonic scale and scoring), taste (hedonic scale and scoring), viscosity (hedonic scale and scoring) and overall (hedonic scale and scoring) of pistachio nut juice. The highest value of protein content and antioxidant activity was obtained in treatment P1 (1:6) (70g nut pistachio : 420ml water) with values of 2.925% and 2.925%, respectively.The highest organoleptic value of hedonic scale and scoring was obtained in treatment P3 (1:8) (70g nut pistachio : 560ml water) with an overall value in terms of aroma, taste and viscosity of 3.90 (like) and 4.03 (pistachio nut juice is suitable for consumption), respectively.
THE EFFECT OF ADDING MUNG BEANS FLOUR ( Vigna radiata ) ON THE CHEMICAL AND ORGANOLEPTIC CHARACTERISTICS OF CASSAVA CRACKERS
Cassava crackers are a type of snack that is popular among the public. Food made from grated cassava then added with seasonings such as garlic and salt. Crackers have limited nutritional value due to their high starch content. It is necessary to add additional nutritional value so that crackers can become an attractive, healthy and economical snack. One food ingredient that can be added is green bean flour. The aim of this research was to determine the effect of adding green bean flour ( Radiant vine ) on the chemical and organoleptic characteristics of cassava crackers. The design used in this research was a Completely Randomized Design (CRD) with one single factor, namely the addition of green bean flour which was repeated three times. Treatment consists of R0 (0%), R1 (10%), R2 (20%), R3 (30%), R4 (40%) and R5 (50%). The parameters observed are water content, ash content, fat, protein and organoleptics which include color, taste, texture and aroma. Data is processed using analisysis of varians (ANOVA) and the research results showed a real effect at the level (p<0.05) so the test was continued using Duncan Multiple Range Test (DMRT). The best treatment is Addition of mung bean flour by 50% (R5) is the best treatment with 12.07% protein, 0.43% fat, 21.16% moisture content, not in accordance with the requirements of SNI 01-2713-1999, ash content of 2.60%, not in accordance with the requirements of SNI 01-2713-1999, brownish green color, very green bean flour taste, crunchy texture, and very aromatic of green bean flour.
ANALYSIS OF PHYSICAL, CHEMICAL AND MICROBIOLOGICAL QUALITY OF SOME TYPICAL LOMBOK CULINARY
This research aims to determine the physical, chemical and microbiological qualities of several typical Lombok culinary delights. This research uses a descriptive method. The experimental design used in this research was a Randomized Block Design (RAK) with one single factor, namely different typical Lombok culinary delights. Data from quality research were analyzed using descriptive analysis by comparing quality with Indonesian National Standards (SNI). The highest pH value obtained in the Tanjung fish satay product was 6.18, while the lowest pH value was obtained in the Rarang chicken product, namely 5.89. The highest Aw value was obtained for rerawon products, namely 0.89 and the lowest Aw was obtained for rembiga satay and bulayak satay products, namely 0.77. The physical quality, namely several typical Lombok culinary textures obtained from this research, varies. Rembiga satay has a texture value of 6.34 N which is included in the soft category, while rerawon has a texture of 2.01 N which is included in the very soft category. Microbiological quality, namely the total of typical Lombok culinary microbes in all samples, except the Tanjung fish satay culinary, still meets the Indonesian National Standard 7388: 2009. Meanwhile, the total mold obtained in the Tanjung fish satay sample does not meet the Indonesian National Standard, namely 9.13×103 colonies. /g.
THE EFFECT OF ULTRAVIOLET LIGHT INTENSITY AND EXPOSURE DURATION ON THE QUALITY OF FRESH AREN SAP
The purpose of this study was to determine the effect of ultraviolet (UV) light intensity and exposure duration on the quality of fresh aren sap. The research employed a Completely Randomized Design (CRD) experiment consisting of 2 factors with 3 replications. The treatments included UV light intensity (D) and exposure duration (t), specifically: D1t1 (11 watts: 60 minutes); D1t2 (11 watts: 90 minutes); D1t3 (11 watts: 120 minutes); D2t1 (35 watts: 60 minutes); D2t2 (35 watts: 90 minutes); and D2t3 (35 watts: 120 minutes). The observed parameters included chemical characteristics such as acidity (pH), total reducing sugar, and turbidity, as well as organoleptic characteristics such as color, aroma, and taste. The observational data were analyzed using variance analysis (ANOVA) at a 5% significance level with Co-Stat software. If significant differences were found, further testing was conducted using the Honest Significant Difference (HSD) test at the 5% significance level. The best treatment was obtained from D2 +t1 (35 watts + 60 minutes) with the highest pH value of 6.19, a turbidity value of 83 NTU, and total reducing sugar content of 5.73%. Organoleptic characteristics based on scoring and hedonic tests were acceptable and favored by the panelists. Keywords: Aren Sap, UV Light, Turbidity, Total Reducing Sugar.
RATIO OF THE ADDITION SEAWEED AND MORINGA TO THE PHYSICOCHEMICAL AND ORGANOLEPTIC PROPERTIES OF TOMATO JAM
This research aims to know and determine the effect of adding seaweed flour and Moringa leaf flour on the physicochemical and organoleptic properties of tomato jam. The experimental design was used a Completely Randomized Design (RAL) with a single factor, that is an concentration of added seaweed flour and Moringa leaf flour, consisted of 6 experiments with 3 test, so that is obtaining 18 experimental units treatments included the percentage of tomato pure: seaweed flour: moringa leaf flour, that is P1 (95%: 0%: 5%); P2 (95% : 1% : 4%); P3 (95% : 2% : 3%); P4 (95% : 3% : 2%); P5 (95% : 4% : 1%); P6 (95% : 5% : 0%). The observed parameters of tomato jam are chemical quality (water content, crude fiber content, vitamin C content, antioxidant activity, and pH), physical quality (total disolved solid, color test, and texture test) and organoleptic quality (aroma, taste, color, texture).The observation data was tested with diversity analysis at the 5% level using Co-Stat software. If there are significant differences in the observation results, then a further test with using the Honestly Significant Difference (BNJ) test at the same level.The results showed that the addition of seaweed flour and Moringa leaf flour had significantly different effects on antioxidant activity, total disolved solid, color, °Hue and L values, hardness and adhesiveness textures as well as organoleptic properties of tomato jam, both scoring and hedonic. Treatment P3 (95% tomato pulp: 2% seaweed flour: 3% Moringa leaf flour) is the best treatment with antioxidant activity of 86.22%, total disolved solid 44.5°Brix, adhesiveness texture 11,77 mJ, hardness texture 14,82 N as well as organoleptic aroma, taste, color and texture received by the panelists. Keyword: jam, moringa, seaweed
THE EFFECT OF CUTTING AND FERMENTATION TIME ON THE CHARACTERISTICS OF TAMARIND SEED TEMPEH (Tamarindus indica)
Tempeh is usually made from soybeans but many raw materials as an alternative to soybeans are abundant, such as tamarind seeds. Tamarind seeds contain a variety of diverse components such as protein, fiber, carbohydrates and a high enough mineral content that can be used as one of the needs in the human body. This study aims to determine the effect of cutting and fermentation duration on the characteristics of tamarind seed tempeh (Tamarindus indica). The method used in this research is an experimental method carried out in the laboratory and designed using a Completely Randomized Design (CRD), the factors observed are the treatment factor of tamarind seeds which are split into 2 parts (T1), and tamarind seeds which are cut into 4 parts (T2) and the fermentation time factor (L). So that 6 treatment combinations were obtained, each treatment combination was made 3 replicates so that 18 experimental units were obtained. The parameters observed were chemical quality (moisture content, ash content and protein content) and organoleptic quality (compactness, aroma, taste and color) with an analysis of variance at the 5% real level using Co-Stat. If there is a real difference, the Honest Real Difference (BNJ) further test is carried out. The best treatment was obtained in the fourth-cut cutting with a fermentation time of 3 days (T2L2) with the results of water content of 41.80%, ash content of 0.54%, protein content of 7.67%, compact, mildly aromatic, mildly tasty, and slightly blackish white so that it can be accepted by panelists.
THE EFFECT OF TEMPERATURE AND ROASTING TIME CACAO BEANS OF CARACTERISTICS OF COCOA BEAN SHELL TEA
Cocoa bean skin tea is a product that utilizes waste from cocoa beans. The part of the cocoa bean skin that becomes waste still contains active compounds of polyphenols, flavonoids, terpenoids or steroids, condensed tannins and anthocyanins. The process of making cocoa bean skin tea includes roasting the cocoa beans. The purpose of this research is to find out the influence of the temperature and duration of cocoa bean roasting on the quality characteristics of cocoa bean skin tea. The first factor is the roasting temperature (T) which consists of 3 treatments namely temperature 110℃ (T1), 130℃ (T2), 150℃ (T3) and the second factor which is time (t) consists of 2 treatments which are 25 minutes (t1) and 30 minutes (t2) Each treatment was repeated three times until 18 experimental units were obtained. The observational data were analyzed with analysis of variance at a real level of 5% using Co-Stat software. If there is a HSD, further testing is done with the Honest Significantly Difference (HSD). The best treatment of cocoa beans is obtained at a roasting time of 150℃ with a roasting time of 25 minutes. In the said treatment, the result of cocoa bean skin tea with the characteristics of water content (4.88%), Total Phenol (1.32 mg/GAE/g), Antioxidant activity (92,12.%), pH (6.18), color (somewhat like and slightly chocolate), aroma (slightly sweet and slightly rancid, slightly chocolatey), taste (slightly sweet, slightly bitter).
THE EFFECT OF THE COMBINATION OF SORGHUM FLOUR AND ROBUSTA COFFEE POWDER ON THE QUALITY OF PHYSIC, CHEMICAL AND ORGANOLEPTIC OF LIDAH KUCING COOKIES
This research aims to determine the effect of a combination of sorghum flour and robusta coffee powder on the quality of physic, chemical and organoleptic of lidah kucing cookies. This research used a Completely Randomized Design (CRD) with a combination treatment of sorghum flour and robusta coffee powder (P) as follows : P1 (mocaf 90 g : tepung sorgum 60 g : bubuk kopi robusta 0 g), P2 (mocaf 90 g : tepung sorgum 54 g : bubuk kopi robusta 6 g), P3 (mocaf 90 g : tepung sorgum 52,5 g : bubuk kopi robusta 7,5 g), P4 (mocaf 90 g : tepung sorgum 51 g : bubuk kopi robusta 9 g), P5 (mocaf 90 g : tepung sorgum 49,5 g : bubuk kopi robusta 10,5 g), P6 = mocaf 90 g : tepung sorgum 48 g : bubuk kopi robusta 12 g). The parameters tested were antioxidant activity, moisture, ash content, texture, color (L* value and ˚Hue), as well as organoleptic (color, texture, aroma, taste). The analysis used was diversity analysis (Analysis of Variance) at a significance level of 5% using software SPSS. The data is significantly different tested using the Honestly Significant Difference (BNJ) test. The best treatment in this study was a combination of 90% sorghum flour and 10% Robusta coffee powder which produces 98,57% of antioxidant activity, moisture 2.62%, 1.44% of ash, 1.33 N of texture (hardness), L* value 43.73, value ˚Hue 71.58 (yellow-green) and organoleptically produces colored lidah kucing cookies chocolate, crunchy texture, slightly coffee flavored and somewhat feel Bitter coffee with liking criteria.
THE EFFECT OF PUMPPKIN EXTRACT (Cucurbita moschata D.) CONCENTRATION ON THE QUALITY OF YOGHURT WITH GLUCOMANAN PORANG STABILIZER
Yoghurt is a dairy product obtained through fermentation by Lactic Acid Bacteria (LAB), which converts lactose into lactic acid. The addition of pumpkin extract in yoghurt development is expected to enhance the quality of yoghurt and enrich its benefits as a functional food. This study aims to determine the effect of pumpkin extract concentration on several quality components of yoghurt. The study used a Completely Randomized Design (CRD) with one factor, the concentration of pumpkin extract at 0%, 20%, 40%, and 60%. Parameters tested included total Lactic Acid Bacteria (LAB), probiotic viability, antioxidant activity, beta-carotene content, pH, viscosity, and organoleptic characteristics (aroma, taste, color, appearance, and consistency). Data from observations were analyzed using the analysis of variance (ANOVA) with a 5% significance level using Co-Stat. Data showing significant differences were further tested using the Honest Significant Difference (HSD) test. The results showed that pumpkin extract concentration significantly affected the total LAB, probiotic viability, antioxidant activity, beta-carotene content, pH, viscosity, and characteristic taste, color, and consistency. The treatment with a 20% pumpkin extract concentration is recommended as the best treatment that produce yoghurt with criteria: LAB count of 8.24 log CFU/ml; probiotic viability of 0.24 log CFU/ml; antioxidant activity of 88.95%; beta-carotene content of 13.63%; pH of 3.88; viscosity value of 387.5 cP; appearance and consistency of yoghurt that were liked, and taste, aroma, and color that were slightly liked by the panelists.
CHARACTERISTICS OF BINGKA DOLU CAKE IN VARIOUS RATIOS OF MOCAF AND PUMPKIN FLOUR
Bingka dolu cake is a type of traditional high moisture food. The main ingredient or basic ingredient for making bingka dolu is wheat flour. In this research, to increase the nutritional value of bingka dolu, wheat was substituted with mocaf and added with pumpkin flour. Yellow pumpkin is a good source of nutrients such as carotene, fiber and antioxidants. The aim of this research was to determine the effect of the ratio of mocaf and pumpkin flour on the nutritional value of bingka dolu cake. This research was carried out in the laboratory using a completely randomized design with a single factor consisting of 6 treatments, namely the ratio of mocaf and pumpkin flour (P) with P0(100% : 0%), P1(90% : 10%), P2(80% : 20%), P3(70% : 30%), P4(60% : 40%), P5(50% : 50%). The parameters observed were water content, ash content, antioxidant activity, color test (°Hue), and organoleptics (hedonics and scoring). The results showed that the ratio treatment of pumpkin flour had a significantly different effect on water content, ash content, antioxidant activity, color test (°Hue), texture (scoring) test, color and taste, but was not significantly different on the texture (hedonic) test. , taste, aroma, color and not significantly different from the aroma and scoring tests. Treatment P3 (30%) is the best treatment according to the research hypothesis, producing a water content of 32.73%; ash content 3.06%; 91.92% antioxidant and organoleptic parameters including color, aroma, texture and taste were acceptable to the panelists.
THE EFFECT OF ADDING MORINGA LEAF POWDER (Moringa oleifera) ON THE PHYSICAL, CHEMICAL, AND SENSORY PROPERTIES OF APPLE FRUIT LEATHER
Fruit leather is a snack made from pureed fruits that are dried to form thin sheets resembling leather. One of the fruits that can be used is manalagi apple. Fruit leather can be combined with vegetables such as moringa leaves, which can increase the antioxidant content. This study aimed to determine the effect of moringa leaf powder addition on the physical, chemical, and organoleptic characteristics of manalagi apple fruit leather. The experimental design employed a Completely Randomized Design (CRD) with variations in the addition of moringa leaf powder (0%, 1%, 2%, 3%, and 4%). Each treatment was repeated three times, resulting in 15 experimental units. The obtained data were analyzed using ANOVA (Analysis of Variance) and further tested with the DMRT (Duncan Multiple Range Test) at a significance level of 5%. The analysis results showed that the addition of moringa leaf powder significantly affected moisture content, ash content, reducing sugar content, antioxidant activity, crude fiber content, physical color, organoleptic aroma (scoring scale), and color (hedonic and scoring scales). However, there were no significant differences in organoleptic texture (hedonic and scoring scales), aroma (hedonic scale), and taste (hedonic and scoring scales). Treatment P3 (2% moringa leaf powder) produced the best fruit leather, with a moisture content of 14.51%, ash content of 0.85%, reducing sugar content of 13.5%, and antioxidant activity of 84.02%. The organoleptic characteristics of texture, aroma, taste, and color of the fruit leather were favored by the panelists.
PENGARUH FORMULASI SARI JERUK NIPIS (Citrus aurantifolia), KARAGENAN TERHADAP SIFAT FISIKOKIMIA, ORGANOLEPTIK MINUMAN JELLY MENTIMUN SURI (Cucumis mel l. Var reticulatus naudin)
Penelitian ini bertujuan untuk untuk mengetahui pengaruh formulasi sari jeruk nipis (Citrus aurantifolia) dengan karagenan terhadap sifat fisikokimia dan organoleptik minuman jelly mentimun suri (Cucumis Mel L. Var reticulatus Naudin). Rancangan penelitian ini adalah Rancangan Acak Lengkap (RAK) dengan satu faktor yaitu yaitu formulasi sari jeruk nipis dengan karagenan (K), dengan perlakuan K1 = Jeruk nipis 10 % : Karagenan 0 %, K2 = Jeruk nipis 9,5 % : Karagenan 0,5 %, K3 = Jeruk nipis 9,0 % : Karagenan 1,0 %, K4 = Jeruk nipis 8,5 % : Karagenan 1,5 %, K5 = Jeruk nipis 8,0 % : Karagenan 2,0 %, K6 = Jeruk nipis 7,5 % : Karagenan 2,5 %. Data hasil pengamatan dianalisis dengan analisis keragaman pada taraf nyata 5 % dengan menggunakan software Co-Stat. Apabila terdapat beda nyata, dilakukan uji lanjut dengan uji Beda Nyata Jujur (BNJ). Perlakuan penambahan konsentrasi sari jeruk nipis 9 % dengan karagenan 1 % merupakan perlakuan terbaik menurut panelis melalui uji hedonik rasa yang telah dilakukan. Hasil yang didapatkan untuk parameter kimia total padatan terlarut 25,57 ⁰Brix, kadar vitamin C 8,36 mg/100g, aktivitas antioksidan 44,37 %, pH 3,75, viskositas 94 cP, dan warna 79,63 (yellow red).
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THE EFFECT OF STORAGE TIME AT COLD TEMPERATURE ON THE QUALITY OF LOMBOK'S SPECIAL SATAY PUSUT IN VACUUM PACKAGING
This study aims to determine the effect of storage time at cold temperatures on the quality of Lombok special satay pusut in vacuum packaging. The research design used is a Completely Randomized Design (CRD) with a single-factor experiment consisting of 6 treatments of storage duration: 0, 4, 8, 12, 16, and 20 days. The parameters observed in this study are microbiological parameters (total microbes and total molds), chemical parameters (pH, aW, and FFA content), and organoleptic parameters (texture, aroma, and taste) through hedonic and scoring methods. The research and observation data were analyzed using Analysis of Variance (ANOVA) at a 5% significance level with the Co-Stat software. Data that showed significant differences were further tested using the Honest Significant Difference test. (BNJ). The research results show that the storage duration of sate pusut at a cold temperature (±3-5ºC) in vacuum packaging has no significant effect on texture (hedonic), taste (hedonic and score), pH, and total mold, but has a significant effect on texture (score), aroma (hedonic and score), aw, FFA content, and total microbes. Based on the research results, vacuum-packaged sate pusut at a cold temperature for 8 days is the best treatment based on the parameters of texture, aroma, and taste preferred by the panelists, as well as the total mold that still meets the quality standards of the beef rendang product SNI 7474:2009, which is 2 Log CFU/g. Keywords: Pusut Satay, Vacuum Packaging, Shelf Life, Cold Temperature
EFFECT OF JACKFRUIT SEED FLOUR SUBSTITUTION (ARTOCARPUS HETEROPHYLLUS LAMK) ON NUTRITIONAL CONTENT AND ORGANOLEPTIC PROPERTIES OF COOKIES SAGON
Cookies sagon is one of the traditional Indonesian cakes made from glutinous rice flour and grated coconut. Sathorn cookies have a fairly high level of carbohydrates and fats but are low in other nutrients such as protein. This study aims to determine the effect of the substitution of glutinous rice flour with jackfruit seed flour on the nutritional content and organoleptic properties of sagon cookies. This study used a one-factor Complete Random Design (CRD) consisting of 5 levels of ratio of the use of glutinous rice flour: jackfruit seed flour, namely (P1 100%: 0%), (P2 70%: 30%), (P3 50%: 50%), (P4 30%: 70%), and P5 (0%: 100%) with 3 repetitions. The parameters tested are protein content, moisture content, ash content, physical tests which include breaking power, color test (L), and organoleptic tests including, aroma, taste, color, and texture. The observation data was analyzed for diversity with a real level of 5% using SPSS. If there is a real difference, a further test is carried out with the Honest Significant Difference (HSD) test. The organoleptic test was performed with the kruskall wallis test, then further tests were carried out using pairwise comparisons. The results showed that the substitution treatment of glutinous rice flour with jackfruit seed flour had a significantly different effect on protein content, moisture content, ash content, breaking power, color (L), aroma (scoring), color (scoring), texture (scoring), and color (hedonic) of cookies sagon. P4 treatment (30% glutinous rice flour: 70% jackfruit seed flour) was the best treatment with protein content: 9.41%, moisture content: 1.18%, ash content: 2.60%; physical quality, namely the fracture strength test value: 4.04 N, as well as organoleptic test that can be preferred by the panelists.
THE EFFECT OF CORN SILK, CINNAMON AND BUTTERFLY PEA FLOWER POWDER FORMULATION ON ANTIOXIDANT ACTIVITY AND ORGANOLEPTIC PROPERTIES OF HERBAL TEA BREWS
This study aimed to determine the effect of the formulation of corn silk, cinnamon and butterfly pea flowers powder on the antioxidant activity and organoleptic properties (color, aroma and taste) of herbal tea brews. This research used a single factor Completely Randomized Design (CRD) with treatment formulations of corn silk, cinnamon and butterfly pea flower formulations, i.e. S1 (80% ; 20% ; 0%), S2 (70% : 25% :5%) S3 (60% : 30% : 10%) S4 (50% : 35% : 15%), S5 (40% : 40% :20%) and S6 (30% :45% : 25%). Observational data were analyzed using Analysis of Variance (ANOVA) at a significance level of 5% using Co-State software. If there was a real difference, then a further test carried out using the Duncan test. The results showed that the formulation treatment of corn silk, cinnamon and butterfly pea flower powder had an influence on antioxidant activity, pH, viscosity, color (L* and °Hue) and organoleptic properties (color and taste), but had no effect on organoleptic aroma and organoleptic taste hedonically. The best herbal tea brewing treatment is a formulation 40% of corn silk, 40% of cinnamon and 20% of butterfly pea flower which produces an antioxidant activity of 77.02%, pH 4.92, viscosity 3.13 mPas, L* value 41.24, °Hue shows color yellow green, and organoleptic results scoring light blue in color, has a strong cinnamon aroma, has a bitter taste and is still acceptable to the panelists with the criteria of somewhat liking it.
APPLICATION OF PORANG GLUCOMANNAN FLOUR EDIBLE COATING ON CRYSTAL GUAVA DURING STORAGE
Crystal guava is one of the horticultural plants rich in antioxidants and vitamins. The fruit of crystal guava is prone to damage due to its physical characteristics, such as its thin skin and flesh that is directly attached to the skin. This study aims to maintain the quality and extend the shelf life of crystal guava. The research method used was a factorial Randomized Block Design (RBD). The results showed that the use of *glucomannan* porang powder as an edible coating on crystal guava fruit affected its chemical, physical, and organoleptic quality. The interaction between the glucomannan treatment factor and storage duration had a significant impact on the chemical activity of the guava, color values, and several organoleptic parameters. Storage duration significantly affected several physical and organoleptic parameters of the guava. The analysis concluded that the use of 1% porang glucomannan concentration in an edible coating could extend the shelf life of crystal guava for 9 days.
CHARACTERISTICS OF GLUTEN-FREE COOKIES IN VARIOUS RATIO OF MOCAF, SOYA FALOUR (Glycine max L.) AND ROBUSTA COFFEE POWDER (Coffea canephora)
Cookies are a type of biscuit made from a soft dough, relatively crisp when broken. The purpose of this research is to determine the characteristics of gluten-free cookies at various ratios of mocaf, soybean flour, and robusta coffee powder. The research was conducted using a Completely Randomized Design (CRD) with one factor, namely the ratio of mocaf, soybean flour, and robusta coffee powder. This study consists of 6 levels, namely P0 (100% mocaf), P1 (50%; 47%; 3%); P2 (50%; 44%; 6%), P3 (50%; 41%; 9%), P4 (50%; 38%; 12%), P5 (50%; 35%; 15%). The parameters tested are moisture content, ash content, protein content, caffeine content, break strength, color (lightness), and organoleptic properties. The observation data were tested using Analysis of Variance (ANOVA) at a 5% significance level using SPSS software, and significantly different data were further tested with Honest Significant Difference (HSD) at a 5% level. The treatment ratios of mocaf, soybean flour, and robusta coffee powder had a significant effect on protein content, caffeine content, color (lightness), taste (hedonic and scoring), aroma (scoring), and color (scoring) but did not significantly differ in moisture content, ash content, fracture strength, texture (hedonic and scoring), aroma (hedonic), and color. (hedonik). Treatment P1 (mocaf 50%: soybean flour 47%: robusta coffee powder 3%) is recommended as the best treatment with criteria of moisture content 1.50%, ash content 1.54%, caffeine content 0.69 mg, protein content 14.68%, breaking strength 14.68 N, and color (lightness) of 51.14 N, as well as organoleptic quality with a slightly crunchy texture, slightly non-bitter taste, very little typical coffee aroma, and yellowish-brown color.
THE EFFECT OF THE ADDITION OF STEVIA LEAVES POWDER AS A SUBSTITUTE FOR SUGAR ON THE CHEMICAL AND ORGANOLEPTIC PROPERTIES OF FUNCTIONAL BEVERAGES MATCHA
This research aims to analyze the effect of adding stevia leaf powder as a sugar substitute on the chemical and organoleptic properties of functional drinks matcha. The experimental design used was a Completely Randomized Design (CRD) with a single factor, namely the addition of stevia leaf powder consisting of 5 treatment levels, i.e. 0%, 1%, 3%, 5% and 7%. Observational data were analyzed using analysis of diversity (ANOVA) at the 5% level Co-Stat software. If there was a real difference, then a further test was carried out using the Duncan test. The results showed that the addition of stevia leaf powder had a significantly different effect on total phenol, reducing sugar, moisture, ash, and organoleptic tests including color, taste, and aroma (hedonic and scoring). The best treatment is the addition of 1% stevia leaf powder with a 1.3 mg/kg of total phenol, 0.66% of reducing sugar, 4.2% of moisture, 4.63% of ash, as well as the color, taste, and aroma preferred by the panelists and the scoring results were dark green, sweet tasting, and leafy in aroma.
PRODUCTION OF TEMPE BASED ON MUNG BEANS (Vigna radiata): STUDY OF GLUCONO DELTA LACTONE (GDL) CONCENTRATION WITH SOAKING DURATION
Green bean tempeh is one of the efforts to utilize and diversify local food commodities in tempeh production. This research aims to determine the effect of adding different concentrations of Glucono Delta Lactone (GDL) with varying soaking times on the quality of green bean tempeh. This study used a Completely Randomized Design (CRD) with a single factor treatment of GDL concentration (0%, 1%, 4%) combined with different soaking durations (2 hours and 3 hours). Each treatment was repeated 3 times, resulting in 18 experimental units. The observational data were analyzed using Analysis of Variance (ANOVA) at a 5% significance level with the Co-Stat software. If significant differences were found, further testing was conducted using the Honest Significant Difference test (BNJ). The research results show that a 1% GDL concentration with a soaking duration of 3 hours was the best treatment for producing green bean tempeh with a pH value of 5.48, moisture content of 55.74%, water activity of 0.52, mold mass of 0.71%, mycelium area of 24.48%, and organoleptic quality favored by the panelists.
THE EFFECT OF THE RATIO OF MOCAF, BRANCH FLOUR AND CATFISH FLOUR ON THE QUALITY OF MOCAF BASED SEMPRONG CAKES
Semprong cake is a popular traditional food for Indonesian people. The quality characteristics of semprong cakes significantly influence consumer preference. The purpose of this research is to determine the effect of the ratio of rice bran flour and catfish flour on the quality characteristics of mocaf-based semprong cakes. The design carried out in this research was a one-factor Completely Randomized Design (CRD), namely a combination of mocaf, rice bran flour and catfish flour with 6 treatment levels with 3 repetitions. The treatments in this study were different ratios of basic cookie ingredients, namely T0 (60%; 0%: 40%), T1 (60%; 5%: 35%), T2 (60%; 10%: 30%), T3 ( 60%; 15%: 25%), T4 (60%; 20%: 20%), T5 (60%; 25%: 15%) and T0 (60%; 0%: soy 40%). The data obtained was analyzed using Co-Stat software. If there was a significant difference, futher analysis was carried out using the Honestly Significant Difference (HSD) test at the 5% level. The result of this research showed that the ratio of rice bran flour and catfish flour has a significantly different effect on water content, ash content, crude fiber content, organoleptic (aroma, taste, texture and color) scoring, organoleptic (texture) hedonic, but has no significant effect on organoleptic (aroma, taste and color). Treatment T3, namely the concentration of rice bran flour and catfish meal (25% : 15%) was the best treatment with a water content of 3,02%; ash content 3,33%; crude fiber content 40,21%; protein content 9,39%; slightly aromatic of catfish, tastes of catfish, slightly crunchy and brownish yellow.