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
THE EFFECT OF TYPES OF SOAKING MEDIUM AND PRETREATMENT COMBINATION ON CHEMICAL, PHYSICAL, AND ORGANOLEPTIC QUALITIES OF RED BEAN FLOUR
This research aims to determine the effect of soaking medium type and pre-treatment combinations on the physical, chemical, and organoleptic quality of red bean flour. This research was conducted using a Randomized Block Design (RBD) with single factor: type of soaking medium and the combination of pre-treatments, as follows: J1M1 (soaking in distilled water), J1M2 (soaking in distilled water and steam-blanching), J2M1 (soaking in 0.25% baking soda), J2M2 (soaking in 0.25% baking soda and steam-blanching), J3M1 (soaking in 1.25% baking powder), and J3M2 (soaking in 1.25% baking powder and steam-blanching). The parameters tested were moisture content, protein content, yield, fineness, color (L* value and hue angle), and organoleptic properties (appearance, aroma, taste, and overall quality). The test results were analyzed using analysis of variance (ANOVA) with a significance level of 5%. If there was a significant effect, it was further tested using the Tukey's Honestly Significant Difference (HSD) at a 5% level. The best treatment was obtained by soaking in 1.25% baking powder and steam-blanching, resulting in red bean flour with high sensory quality and acceptance levels for appearance, aroma, taste, and overall quality, with a flour fineness of 99.99% passing thru a 60-mesh sieve and a moisture content of 5.40% meeting the quality requirements of BPOM Regulation No. 34 of 2019; a protein content of 24.61%; a yield of 57.21%, high brightness (L*=92.03), and a yellowish color (°hue=69.55).
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THE EFFECT OF MOCAF AND MACKEREL FISH FLOUR RATIOS ON SEVERAL QUALITY COMPONENTS OF COOKIES
One of the popular snack products among the public is cookies. The main ingredient used in making cookies is wheat flour, so innovation is needed by substituting wheat flour with *mocaf* flour enriched with mackerel fish flour. This study aims to determine the effect of adding mackerel fish flour on the physical, chemical, and organoleptic properties of cookies. The experimental design used was a Completely Randomized Design (CRD) with one factor, namely the combination of mocaf and mackerel fish flour consisting of the following treatments: P0 (100% : 0%), P1 (95% : 5%), P2 (90% : 10%), P3 (85% : 15%), P4 (80% : 20%), and P5 (75% : 25%). The data obtained were analyzed using Analysis of Variance (ANOVA) at a 5% significance level using Co-Stat software. Significantly different results were further tested using the Honestly Significant Difference (HSD) test. The combination of mocaf and mackerel fish flour had a significant effect on protein content, color, and organoleptic characteristics (aroma, taste, texture, and color) based on scoring and hedonic evaluation. Based on the results, the treatment with 90% mocaf and 10% mackerel fish flour was the best formulation, with an ash content of 0.13%; moisture content of 8.95%; protein content of 9.15%; color value of 66.99; breaking force of 26.55 N; slightly fishy mackerel aroma, non-fishy taste, crispy texture, and a brownish color.
THE EFFECT OF MOCAF (Modified Cassava Flour) AND MUNG BEAN FLOUR (Vigna radiata. L.) RATIO ON THE PHYSICOCHEMICAL AND SENSORY QUALITY OF CRISPY BROWNIES
This study aimied to determine the effect of the ratio of mocaf and mung bean flour on the quality of crispy brownies which includes chemical, physical and organoleptic qualities. The method used in this study was an experimental method with a randomized block design (RBD) of one factor, namely the ratio of mocaf and mung bean flour with six treatments including P1 (100%: 0%), P2 (80%: 20%), P3 (60%: 40%), P4 (40%: 60%), P5 (20%: 80%), and P6 (0%: 100%) with 3 repetitions so that 18 samples were obtained. The observation data were analyzed using analysis of variance with a significance level of 5% using Co-Stat and the Advanced Test of Honestly Significant Differences (HSD) at the 5% level. The results showed that the ratio of mocaf and mung bean flour significantly affected the moisture content, ash content, protein content, breaking strength, aroma, taste, and texture scoring tests, as well as the hedonic test for aroma, taste, and texture of crispy brownies. However, it did not significantly affect the color of crispy brownies tested hedonic and scoring. The results showed that the treatment with the addition of 40% mocaf and 60% mung bean flour the SNI 2973-2011 standard for chemical quality with a moisture content of 1.56% and a protein content of 5,41%; physical quality with a breaking strength value of 2,15N; and organoleptic quality that was preferred by panelists, a crunchy texture and mung bean flavor.
COMPARISON OF SORGHUM FLOUR (Sorghum bicolor (L.) Moench) AND CORN FLOUR (Zea mays L.) IN TERMS OF THE QUALITY OF GLUTEN-FREE COOKIES
This study aims to determine the comparison between sorghum flour and corn flour in terms of the quality of gluten-free cookies. The experimental design of this study uses a Completely Randomized Design (CRD) with one factor, namely the ratio of sorghum flour to corn flour at seven treatment levels, including P1 (80%:20%); P2 (70%:30%); P3 (60%:40%); P4 (50%:50%); P5 (40%:60%); P6 (30%:70%); and P7 (20%:80%). The observed data were analyzed using analysis of variance at a 5% significance level using SPSS software. Data with significant differences were further tested using the Honest Significant Difference (HSD) test. The results of the study showed that the comparison between sorghum flour and corn flour had a significant difference in moisture content, ash content, protein content, texture value, and scoring test (aroma, color, and texture) on cookies. The comparison of sorghum flour with corn flour had no significant effect on fiber content, hedonic testing (aroma, color, taste, and texture), and taste scoring in cookies. The best treatment was P4 with moisture content of 3.47%, ash content of 2.51%, fiber content of 0.33%, and protein content of 4.57%, which had characteristics of slightly dominant sorghum aroma (liked), light brown color (liked), slightly sweet savory taste (liked), and crispy texture (liked).
THE EFFECT OF OKARA FLOUR CONCENTRATION ON BROWNIES QUALITY
Brownies are dense cut cakes with a soft texture and rich chocolate flavor. Over time, the variety of flavors and shapes of brownies continues to develop and is increasingly popular among cake lovers. Therefore, it is necessary to find alternative flours as a substitute for wheat flour using local foods originating from Indonesia. This study aims to determine the effect of okara concentration on the quality of brownies. The design used in this study was a Completely Randomized Design (CRD) with one okara flour substitution factor consisting of 6 treatment levels, namely 0%, 20%, 60%, 80%, and 100%. The parameters tested were water content, Aw, fiber content, protein content and organoleptic (aroma, taste, texture, color). Data from the observation of physical and organoleptic chemical parameters were tested using Kruskal Wallis and if there were significant differences were carried out pairwise comparisons. Differences in okara flour concentrations had a significant effect on water content, water activity, protein content, fiber content, texture, swelling power, organoleptic properties of aroma, texture, hedonic taste and scoring. However, there was no significant difference in terms of hedonic color or scoring. The maximum use of okara flour in making Brownies to produce the best quality is in the T2 treatment (40%) with a water content of 13.88%, a protein content of 7.07%, a fiber content of 5.56%, an aw value of 0.68%, with a slightly unpleasant aroma, a slightly soft texture, a sweet taste and a dark brown color.
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THE EFFECT OF EDIBLE COATING FROM COMBINATION OF CORN STARCH AND VIRGIN COCONUT OIL ON THE PHYSICAL AND CHEMICAL PROPERTIES OF TOMATOES
This research aimed to determine the effect of edible coating made from combinations of corn starch and Virgin Coconut Oil on the physical and chemical properties of tomatoes. The experiment used a Completely Randomized Design (CRD) with the following treatment combinations of corn starch and VCO: P0 (control), P1 (2% starch : 0.5% VCO), P2 (2% starch : 1% VCO), P3 (2% starch : 1.5% VCO), P4 (4% starch : 0.5% VCO), P5 (4% starch : 1% VCO), and P6 (4% starch : 1.5% VCO). Each treatment was repeated three times, resulting in a total of 21 experimental units. The data were analyzed using Analysis of Variance (ANOVA) at a 5% significance level with Co-stat software. Significant differences among treatments were further tested using the Honestly Significant Difference (HSD) test. The parameters tested were weight loss, firmness, and color (L* value and oHue), moisture, and vitamin C. The results showed that the edible coating made from the combination of corn starch and VCO had a significant effect on weight loss, firmness, color, moisture content, and vitamin C of tomatoes. The best treatment was the combination of 4% corn starch and 1.5% VCO, which produced tomatoes with 5.60% of weight loss, 13.90 N of firmness, 43.45 of L value, 53.68 of oHue (red), 94.57% of moisture, and 30.68 of mg/100g vitamin C in the 10th day of storage.
UTILIZATION OF MARIGOLD FLOWERS (Tagetes erecta L.) AS INSTANT HERBAL TEA WITH THE ADDITION OF CINNAMON POWDER (Cinnamomum burmannii): REVIEWED FROM CHEMICAL AND ORGANOLEPTIC PROPERTIES
This study aims to determine the effect of using marigold flowers as instant herbal tea with the addition of cinnamon powder. The method used in this SS is an experimental method with a Completely Randomized Design (CRD) single factor, namely the addition of cinnamon powder to herbal tea with five treatments (P0: 0%, P1: 2%, P2: 4%, P3: 6%, and P4: 8%). The observed parameters are water content, ash content, water extract content, total phenol, antioxidant activity, and organoleptic tests (color, aroma, and taste). Each treatment was repeated 3 times, resulting in 15 experimental units. The data obtained were analyzed using the One-Way Analysis of Variance (ANOVA) method at the 5% level with SPSS software, and for data that showed significant differences, a further Honest Significant Difference (HSD) test was conducted at the 5% level. The results show the best treatment is P2 with water content of 9,171%; ash content 5,062%; water extract content 36,821%; total phenol 6,866 mg GAE/g; antioxidant activity 71,450%; with a liking level of "like" for the color parameter and "ordinary" for the aroma and taste parameters.
THE STUDY OF THE USE OF FISH BONE FLOUR AND PORANG FLOUR (Amorphophallus muelleri) IN THE MAKING OF SNAKEHEAD FISH MEATBALLS
This study aimed to determine the effect of using porang flour as a binder and fish bone flour as a calcium source in the production of snakehead fish meatballs. The research employed an experimental method using a Completely Randomized Design (CRD) with one factor and six treatments of fish bone flour and porang flour, namely P0 (0 g:0 g), P1 (5 g:2 g), P2 (10 g:4 g), P3 (15 g:6 g), P4 (20 g:8 g), and P5 (25 g:10 g), each repeated three times. The observed parameters included chemical quality (moisture, protein, ash, and calcium content), physical quality (hardness and elasticity), and organoleptic quality (aroma, taste, texture, and color). The data were analyzed using Analysis of Variance (ANOVA) at a 5% significance level with Co-Stat software, followed by the Honestly Significant Difference (HSD) test at the same level. The results showed that the use of fish bone flour and porang flour had a significant effect on all tested parameters. The best treatment was obtained in P2, which used 10% fish bone flour and 4% porang flour, resulting in a moisture content of 67.09% and protein content of 10.62%, both meeting the Indonesian National Standard (SNI) 7266:2017, with a calcium content of 63.28 mg/100 g. The hedonic organoleptic test results showed that panelists preferred the aroma, taste, texture, and color, with sensory scores indicating a moderately distinct fish aroma, savory taste, slightly chewy texture, and grayish color.
CHRACTERISTICS OF SNACK BARS BASED ON SORGHUM FLOUR (SORGHUM BICOLOR) AND PUFFED SORGHUM WITH EGG WHITE PROPORTIONS AS A BINDING AGENT
This research aimed to determine the effect of egg white proportion as a binding agent on the chemical, physical, and organoleptic characteristics of snack bars based on sorghum flour (Sorghum bicolor) and puffed sorghum. The study employed a completely randomized design (CRD) with five treatments of egg white proportions: P1 (20%), P2 (40%), P3 (60%), P4 (80%), and P5 (100%), each replicated four times, so that 20 experimental units are obtained. Observed parameters included moisture content, ash content, protein content, crude fiber, texture, and organoleptic properties (color, aroma, taste, and texture). The results showed that the addition of egg white significantly affected the protein content and both physical and hedonic texture of the snack bars but did not significantly affect moisture, ash, fiber, color, aroma, or taste. Increasing the proportion of egg white increased the protein level and compactness of the texture. The best treatment was P3 (60% egg white), with the highest protein content of 12,73%, hardness value of 15,20 N, and the highest hedonic texture score (3.75), indicating a compact, dense texture that was well-accepted by panelists.
THE EFFECT OF THE COMBINATION OF WHEAT FLOUR, MOCAF, AND SORGHUM FLOUR (SORGHUM BICOLOR L.) ON THE QUALITY OF SOFT ROLL BREAD
The purpose of this study was to determine the effect of the combination of wheat flour, mocaf, and sorghum flour on the quality of low-gluten soft roll bread. The method used in this study is an experimental method carried out in the Laboratory and designed using a Completely Randomized Design (CRD) of one factor, namely the difference in the ratio of mocaf and sorghum flour 6 treatments and 3 replications. The treatments in this study were P1 (50%: 50%: 0%), P2 (50%: 40%: 10%), P3 (50%: 30%: 20%), P4 (50%: 20%: 30%), P5 (50%: 10%: 40%), and P6 (50%: 0%: 50%). The data obtained were analyzed using Co-Stat Software and significantly different data were further tested using the Honestly Significant Difference Test (HSD) at the 5% level. The combination treatment of mocaf and sorghum flour gave a significantly different effect on ash content, protein content, crude fiber content, swelling power, texture, color, and organoleptic scoring (color, aroma, texture, and taste) and hedonic (color, texture, and taste), but did not significantly affect protein content and hedonic organoleptic (aroma). The ratio of 50% wheat flour, 20% mocaf, and 30% sorghum flour is the best treatment with a water content of 27.67%, ash content of 2.68%, protein content of 10.30%, and crude fiber content of 1.51% in accordance with SNI 8371-2018 and the hedonic organoleptic assessment revealed that the texture was preferred, while the color, aroma, and taste were fairly preferred by the panelists.
THE EFFECT OF MORINGA LEAF FLOUR FORTIFICATION ON THE CHEMICAL AND ORGANOLEPTIK PROPERTIES OF CORN FLAKES
This study aims to determine the effect of moringa leaf flour fortification on the chemical and organoleptic properties of corn flakes. The design used in this study was a completely randomized design (CRD) consisting of six treatments of moringa leaf flour addition, namely P1 (0%), P2 (3%), P3 (5%), P4 (7%), P5 (9%), and P6 (11%). The parameters observed included chemical properties (moisture content, ash content, protein content, and crude fiber content) as well as hedonic and scoring organoleptic properties (color, aroma, texture, and taste). The chemical parameter observation data were analyzed using ANOVA, while the organoleptic parameters were analyzed using the Friedman test at a 5% level using SPSS software. Data with significant differences were further tested using BNJ (Beda Nyata Jujur) for chemical parameters and the Wilcoxon test for organoleptic parameters. The results showed that the addition of moringa leaf flour had a significant effect on ash content, protein content, crude fiber content, organoleptic color, aroma, and taste, but had no significant effect on moisture content and cereal texture. The best treatment was the addition of 5% moringa leaf flour with a moisture content of 2.31%, ash content of 0.60%, protein content of 12.37%, crude fiber content of 0.72%, with organoleptic scoring values of light brownish-green color, neutral aroma, crispy texture, and neutral taste, as well as hedonic values (color, aroma, taste, and texture) preferred by the panelists.
THE EFFECT OF KATUK LEAF FLOUR (SAUROPUS ANDROGYNUS) SUBSTITUTION ON THE ANTIOXIDANT ACTIVITY AND PHYSICOCHEMICAL PROPERTIES OF COOKIES
Cookies are one of the popular light food products among various consumer groups but are low in antioxidants. Katuk leaves (Sauropus androgynus) contain flavonoids, phenolics, and vitamin C as natural antioxidants that can enhance the nutritional value of cookies. This study aims to determine the effect of substituting katuk leaf flour on the antioxidant activity, physicochemical properties, and organoleptic characteristics of cookies. The method used in this research is an experimental method with a single-factor Completely Randomized Design (CRD), namely the substitution of katuk leaf flour with six treatments (P0: 0%, P1: 2%, P2: 4%, P3: 6%, P4: 8%, and P5: 10%). The results show that the substitution of katuk leaf flour has a significant effect on antioxidant activity, moisture content, ash content, texture, color, and organoleptic properties (color, aroma, texture, taste, and overall). The results indicate that the treatment with katuk leaf flour substitution produces the best formulation in P2 (wheat flour 96%: katuk leaf flour 4%) with ash content 1.67%, antioxidant activity 75.03%, texture 15.81 N, color oHue 103.14 and L value 49.85, and organoleptic properties where the color, texture, and taste of the biscuits are most preferred by the panelists, but the moisture content of 6.48% still exceeds the SNI standard (≤5%).
THE EFFECT OF TEMPERATURE AND DURATION OF AIR FRYER USE ON THE CHEMICAL AND ORGANOLEPTIC PROPERTIES OF OYSTER MUSHROOM NUGGETS
This study aims to investigate the impact of temperature and duration of air fryer on the chemical and sensory properties of oyster mushroom nuggets. The research employed a Randomized Block Design (RBD) with two factors: chemical properties (moisture content, protein, ash, and fat) and physical properties (texture). The organoleptic test used a Completely Randomized Design (CRD) based on the combination of treatment factors. Data analysis was carried out using ANOVA at a 5% significance level with the SPSS application. The results showed that temperature significantly affected moisture, protein, ash, and fat contents, whereas the duration of air fryer use influenced ash and fat content. Organoleptic tests revealed that the treatments had no significant effect on hedonic attributes (color, texture, aroma, and taste) and texture scoring, but they affected color scoring. The best treatment was at 200°C for 10 minutes, which resulted in 40.58% moisture, 5.16% protein, 0.54% ash, and 6.93% fat contents, all of which complied with SNI 6683:2024 standards. Organoleptically, the oyster mushroom nuggets had a color and taste those panelists liked, while the texture and aroma were moderately liked, with a bright yellow color and a fairly firm texture.
EFFECT OF THE COMPARISON OF SORGUM FLOUR (SORGHUM BICOLOR L.) AND MUNG BEAN FLOUR (VIGNA RADIATA) ON THE PHYSICAL, CHEMICAL, AND ORGANOLEPTIC CHARACTERISTICS OF COOKIES
This study aims to determine the effect of the ratio of sorghum flour (Sorghum bicolor L.) to mung bean flour (Vigna radiata) on the physical, chemical, and organoleptic characteristics of cookies. The research was conducted experimentally using a Completely Randomized Design (CRD) with one factor: variations in the ratio of sorghum flour to mung bean flour (100:0, 85:15, 80:20, 75:25, 70:30). The observed parameters included moisture content, protein content, texture, color, and organoleptic properties (color, aroma, texture, and taste). Each treatment was repeated three times, resulting in a total of 15 experimental units. Data were analyzed using Analysis of Variance (ANOVA) at a 5% significance level with Co-Stat software, followed by a Least Significant Difference (LSD) test at the 5% level. The results showed that the best formulation was P2 (80% sorghum flour : 20% mung bean flour), which produced cookies with a moisture content of 4.99%, protein content of 12.26%, texture of 7.54N, color °Hue of 85.54, L value of 64.35, and the most preferred taste based on the organoleptic test.
EFFECT OF SOYBEAN FLOUR (Glycine max L.) ADDITION ON THE PHYSICOCHEMICAL AND ORGANOLEPTIC CHARACTERISTICS OF YELLOW SWEET POTATO (Ipomoea batatas L.) COOKIESc Characteristics Of Yellow Sweet Potato (Ipomoea batatas L.) Cookies
Cookies are generally made from wheat flour, which contains gluten and cannot be consumed by individuals with gluten intolerance, such as those with celiac disease and autism spectrum disorder (ASD). Moreover, wheat is not a locally grown crop and its use still depends on imports. This study aims to develop gluten-free cookies using yellow sweet potato flour with the addition of soybean flour as an effort to increase protein content. The study used a Completely Randomized Design (CRD) with six levels of soybean flour addition (0%, 15%, 20%, 25%, 30%, and 35%). Each treatment was repeated three times, resulting in 18 experimental units. The observed parameters included protein content, moisture content, ash content, texture, and organoleptic evaluation. The data were analyzed using Analysis of Variance (ANOVA) at a 5% significance level with Co-Stat software. Significant differences were further tested using the Honestly Significant Difference (HSD) test. The best treatment was obtained with 25% soybean flour addition (P3), which resulted in a protein content of 9,72%; moisture content of 7,2%; ash content of 2,43%, texture of 4,67 N, and cookies characteristics with a slightly dominant sweet potato aroma, sweet taste, crispy texture, and yellowish-brown color.
THE EFFECT OF RATIO OF TARO FLOUR AND MOCAF ON THE PHYSICAL, CHEMICAL, AND ORGANOLEPTICS PROPERTIES OF HIGH-FIBER BISCUITS
This research wanted to know the effect of ratio of taro flour and mocaf in the physical, chemical and organoleptic properties of high-fiber biscuits. The research utilized a Completely Randomized Design (CRD) with a single factor, i.e. the ratio of taro flour and mocaf that consisting of six levels (100%:0%; 80%:20%; 60%:40%; 40%:60%; 20%:80%; and 0%:100%). The observed parameters included texture (measured using a CT3 Texture Analyzer by Brookfield), color (measured using a CS10 Colorimeter by HangZhou), moisture, crude fiber, iron, calcium, and organoleptic characteristics (texture, color, and taste) assessed through scoring and hedonic methods. Data were analyzed using Analysis of Variance (ANOVA) at a 5% significance level with Co-stat software. If significant differences were found, a further analysis was conducted using the Honestly Significant Difference (HSD) test. The results showed that the different ratios of taro flour and mocaf had a significant effect on texture, color, moisture, crude fiber, and organoleptic properties (texture, color, and taste). The best treatment was found in the ratio of 100% taro flour and 0% mocaf, that producing biscuits with a texture value of 3.9 N; color value of 78.64 (Yellow Red); moisture of 4.81%; crude fiber of 25.71%; iron of 0.59 mg/100g; calcium of 0.51 mg/100g; and organoleptic properties described as crispy texture, yellowish-brown color, slightly savory taste, and moderately preferred by panelists.
EFFECT OF THE RATIO OF MOCAF-KEPOK BANANA COMPOSITE FLOUR AND MORINGA LEAF FLOUR ON THE CHARACTERISTICS OF BAKED BROWNIES
This study aimed to determine the effect of the composite flour ratio of mocaf–kepok banana flour and moringa leaf flour on the characteristics of baked brownies. A Completely Randomized Design (CRD) was used with the ratio of mocaf–kepok banana flour to moringa flour as the treatment factor, consisting of six levels: 100%:0%; 95%:5%; 90%:10%; 85%:15%; 80%:20%; and 75%:25%. The parameters analyzed included moisture content, ash content, protein content, texture (using a Texture Analyzer with a TA10 Cylinder), color (measured with a Colorimeter CS10 HangZhou), and organoleptic properties (aroma, taste, texture, and color). Data were analyzed using Analysis of Variance (ANOVA) at a 5% significance level with Co-Stat software, followed by Duncan's Multiple Range Test (DMRT) at the same significance level for significantly different results. The best treatment was found in brownies with a 75%:25% ratio of mocaf–kepok banana flour to moringa flour, which resulted in a moisture content of 20.56%; ash content of 2.14%; protein content of 12.80%; texture of 7.68 N; and color (L* value) of 20.61%, and organoleptically the brownies had a dark brown color, slightly grassy aroma, slightly dense texture, slightly bitter taste, and were moderately liked by panelists.
EFFECT OF THE RATIO OF MOCAF AND SORGHUM FLOUR ON THE CHEMICAL CHARACTERISTICS AND ORGANOLEPTICS OF CHIPS CHEESE CAKE
This study aimed to determine effect of the ratio of mocaf and sorghum flour on the chemical characteristics and organoleptics of chips cheese cake. The design used in this study was a Completely Randomized Design (CRD) with a ratio factor of mocaf and sorghum flour consisting of 6 treatment levels, namely 100%: 0%, 90%: 10%, 80%: 20%, 70%: 30%, 60%: 40%, and 50%: 50%. The parameters tested were moisture, ash, fiber, protein content, and organoleptics (aroma, taste, texture, and color). The observation data were analyzed using analysis of variance (ANOVA) at a significance level of 5% using Co-Stat. If there significantly different data were further tested using the LSD test method at a 5% significance level. The best treatment in this study is the chips cheese cake with a ratio of mocaf and sorghum flour of 60%:40%, which resulted in moisture 3.36%; ash 1.38; fiber 0.35%; protein content 11.61%, a brownish yellow color, crispy and accepted by the panelists.
THE EFFECT OF COOKING METHOD AND LENGTH ON THE CHEMICAL AND ORGANOLEPTIC CHARACTERISTICS OF WET NOODLES WITH BLACK RICE FLOUR SUBSTITUTION (Oryza sativa L. indica)
This research aims to determine the effect of cooking methods and time on the chemical and organoleptic characteristics of black rice (Oryza sativa L. indica) wet noodles. The method used in this research used a Completely Randomized Design (CRD) with two factors in combination, namely the method and cooking time which consisted of 6 treatments P1L1 (Boiling for 10 minutes) P1L2 (Boiling for 15 minutes) P1L3 (Boiling for 20 minutes) P2L1 (Steaming for 10 minutes) P2L2 (Steaming for 15 minutes) P2L3 (Steaming for 20 minutes) with 3 repetitions, so that 18 experimental units were obtained. Data from chemical and organoleptic observations were analyzed using analysis of diversity (Analysis Of Variance) at a real level of 5% using Co-stat software. If there is a significant difference, a further test is carried out using BNJ 5%. The best research results were in the steaming method treatment with a cooking time of 15 minutes which produced wet noodles with a water content of 34.64%, ash content of 1.1%, protein content of 15.45%, fiber content of 16.27 %, antioxidant activity 75.83%, and physical test (color) L value 25.03%, oHue value 36,83% and has organoleptic acceptance that is preferred by panelists for aroma, taste and color both hedonic and scoring.
THE EFFECT OF SHRIMP SHELL FLOUR ADDING ON SEVERAL QUALITY COMPONENTS OF MOCAF CRACKERS
This study aimed to determine the effect of shrimp shell flour adding on the quality of MOCAF based crackers. The research design used was a Completely Randomized Design (CRD) with one factor, namely the addition of shrimp shell flour, consisting of 6 treatment levels (0%, 5%, 10%, 15%, 20%, 25%). The tested parameters included moisture, texture (crispness), color and organoleptic properties (color, flavour, texture, and taste). The observed data were analyzed using Analysis of Variance (ANOVA) at a 5% significance level with CoStat software. If significant differences were found, further analysis was conducted using the Honestly Significant Difference (HSD) test at the 5% level. The results showed that the addition of shrimp shell flour had a significant effect on the moisture of the crackers before frying, color (before and after frying), texture, and the organoleptic attributes including color, taste, aroma, and texture (hedonic and scoring tests). However, it had no significant effect on the moisture of the crackers after frying. The results showed that the best treatment was the cracker with of 25% shrimp shell flour. Before frying the moisture was 10.03% and 3.09% after frying, meeting the SNI quality standards. The physical texture value was 19.24 N, and the color values before and after frying were 82.08 (Yellow Red) and 68.18 (Yellow Red), respectively. The organoleptic properties of the mocaf crackers in the P5 treatment showed that the taste, flavour, and texture were “slightly liked” by the panelists, with a dark brown color, shrimp flavour, savory taste, and crispy texture.
THE EFFECT OF BOILING DURATION ON THE PHYSICAL, CHEMICAL, AND ORGANOLEPTIC QUALITIES OF SORGHUM (Sorghum bicolor (L.) Moench) TEMPEH
Tempeh is a traditional fermented food made from soybeans using the mold Rhizopus sp. This study aimed to determine the effect of boiling time on the physical, chemical, and organoleptic quality of sorghum tempeh. An experimental study was conducted using a Completely Randomized Design (CRD) with a single factor: the boiling duration of sorghum grains (10, 12, 14, 16, 18, and 20 minutes). Each treatment was repeated three times, resulting in 18 experimental units. The observational data were analyzed using Analysis of Variance (ANOVA) at a 5% significance level with CoStat software, and significantly different results were further tested using the Honestly Significant Difference (HSD) test. The results showed that the best treatment for sorghum tempeh production was a boiling time of 20 minutes, yielding a moisture content of 63.36%, ash content of 0.27%, protein content of 2.4 mg/mL, texture strength of 10.32 N, and organoleptic qualities including a slightly beany aroma, slightly white color, moderately favorable taste according to panelists, soft texture, and evenly distributed mycelium growth.
THE EFFECT OF PINEAPPLE CORE EXTRACT SOLUTION (Ananas comosus L. Merr) ON THE QUALITY CHARACTERISTICS OF GEMBUS TEMPEH
Gembus tempeh is a food ingredient resulting from the fermentation of tofu dregs by Rhizopus oligosporus. This study aims to determine the effect of pineapple core extract solution (Ananas comosus L. Merr) on the quality characteristics of gembus tempeh. The research method used a completely randomized design (CRD) with one factor: the concentration of pineapple core extract solution in water at 0, 15, 30, 45, and 60%, each with 3 replications. Data were analyzed using Analysis of Variance (ANOVA) at a 5% significance level using Co-Stat software, followed by the Honestly Significant Difference (HSD) test for chemical quality, physical quality, and organoleptic parameters. The parameters observed included texture (hardness), pH, ash content, moisture content, and organoleptic tests covering aroma, color, compactness, texture, taste, and overall preference. The best treatment was found at 0% concentration, with a texture (hardness) of 5.28 N, gembus tempeh pH of 6.26, ash content of 0.44%, moisture content of 77%, and organoleptic qualities of slightly beany aroma, white color, slightly compact structure, soft texture, and no pineapple taste.
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).
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.