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 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.
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 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 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.
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.
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.