Teknologi Pangan : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian
Teknologi Pangan : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian is a scientific journal published by the Department of Food Science and Technology, Faculty of Agriculture, Yudharta University, Indonesia. The journal serves as a platform for academics, researchers, and practitioners to disseminate research findings and scientific studies in the field of food science and food technology. The journal focuses on the development and application of food science and technology, particularly in areas such as food science, food technology, food microbiology, food nutrition, food processing, food preservation, food packaging, food chemistry, food analysis, food safety, food additives, and food security. Through these areas, the journal aims to support the advancement of scientific knowledge, innovation, and sustainable development in food science and agricultural technology. Teknologi Pangan : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian publishes two issues per year (March and September). The journal accepts manuscripts in the form of research articles and review articles that contribute to the advancement of food science, food technology, and related disciplines. Teknologi Pangan : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian is an open access journal licensed under a Creative Commons Attribution 4.0 International (CC BY 4.0) License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan
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Perbandingan susu kacang mete dan santan pada es krim dengan penambahan tepung ubi ungu terhadap gula reduksi serta daya terima
Ice cream is a frozen food product generally made using animal milk. However, the problem of lactose intolerance has encouraged the development of plant-based ice cream as an alternative that is more easily accepted by some consumers. Cashew milk and coconut milk have the potential to be used as the base ingredients for plant-based ice cream because they contain nutrients and are able to produce good texture and taste. This research aims to determine the effect of the ratio of cashew milk and coconut milk in ice cream with the addition of purple sweet potato flour on reducing sugar and acceptability. The research employed a Completely Randomized Design (CRD) with three formulations of cashew milk and coconut milk ratios, namely E1 (40:60), E2 (50:50), and E3 (60:40). Analysis of reducing sugar levels was carried out using the Nelson-Somogyi method, while the acceptability test was carried out by 35 panelists using a hedonic test on color and taste attributes. Acceptability data were examined using the Kruskal-Wallis test at a 95% confidence level, while data on lowering sugar levels were examined using the Kruskal-Wallis test and then the Mann-Whitney test. The findings demonstrated that the formulation differences significantly affected the reducing sugar content (p=0.018). Formulation E3 produced the highest reducing sugar content of 1.88 ± 0.15%, while E1 produced the lowest reducing sugar content of 1.15 ± 0.06%. The findings of the acceptance test showed that the formulation differences did not significantly affect color (p=0.888) or taste (p=0.205). However, formulation E3 obtained the highest color and taste acceptability scores.
Copyright (c) 2026 Ananda Nur Fitria, Pramudya Kurnia, STP., M.Agr, Sudrajah Warajati Kisnawaty, S.Gz, M.Gz https://creativecommons.org/licenses/by/4.0
Kadar protein dan lemak pada mie basah dengan substitusi tepung tempe dan penambahan ekstrak kulit buah naga
Chronic Energy Deficiency (CED) in adolescent girls remains a nutritional problem in Indonesia, influenced by low energy and protein intake. One effort to increase nutritional intake is through food innovation, such as the development of wet noodles with protein rich tempeh flour substitution and the addition of dragon fruit peel extract as a natural dye. This study aims to determine the protein and fat content in wet noodles with tempeh flour substitution. This study used a Completely Randomized Design (CRD) with four treatments consisting of tempeh flour substitution of 0% (P1), 5% (P2), 10% (P3), and 15% (P4) with the addition of 25% dragon fruit peel extract in each treatment with two replications. Analysis of protein content was carried out using the Kjeldahl method and fat content using the Soxhlet method. Data were analyzed using the Kruskall-Wallis test and One Way ANOVA with a 95% confidence level. The results showed that the protein and fat content of wet noodles increased with increasing concentration of tempeh flour substitution. The highest protein content was 6,15% and the highest fat content was 1,75% in the 15% treatment (P4). Statistical test showed that tempeh flour substitution affected protein and fat content (P < 0,05). The 15% tempeh flour substitution treatment (P4) met the Indonesian National Standard for Wet Noodles (SNI) quality standards.
Copyright (c) 2026 Luthfia Nur Safira, Pramudya Kurnia, Aan Sofyan https://creativecommons.org/licenses/by/4.0
Pengaruh penambahan tepung daun kelor (Moringa oleifera) terhadap kandungan zat besi dan daya terima boba (tapioca pearl)
Iron deficiency anemia remains a major nutritional problem among adolescents, with a prevalence of 15.5% in Indonesia and 57.7% in Central Java. Boba (tapioca pearls), a beverage popular among adolescents, generally contains low levels of iron. Moringa leaves (Moringa oleifera) are known to be rich in iron, approximately 28 mg per 100 g in powder form, and thus have potential as a natural fortificant in boba products. This study aimed to analyze the effect of Moringa leaf powder addition on the iron content and acceptability of boba. This study employed an experimental design using a Completely Randomized Design (CRD) with one factor, consisting of four treatments: 0%, 5%, 10%, and 15% Moringa leaf powder addition, each with three replications. Iron content was analyzed using Atomic Absorption Spectrophotometry (AAS), while acceptability was evaluated by 35 semi-trained panelists using a 7-point hedonic scale. Data were analyzed using One Way ANOVA followed by the Least Significant Difference (LSD) test at a 5% significance level. The results showed that the addition of Moringa leaf powder significantly affected both the iron content and acceptability of boba (p<0.05). The iron content increased with higher concentrations of Moringa leaf powder, ranging from 0.059 µg/100 g to 3.637 µg/100 g. The highest acceptability was observed in the 5% treatment, categorized as “liked,” while the 15% treatment showed the lowest acceptance. In conclusion, the addition of 5% Moringa leaf powder is the optimal formulation, as it enhances iron content while maintaining consumer acceptability.
Copyright (c) 2026 Anggraeni Oktavia Rohmadhani, Dwi Sarbini https://creativecommons.org/licenses/by/4.0
Pengembangan Nugget Berbasis Ikan Lele dan Daun Kelor Sebagai Pencegahan Anemia
One of the problems that occur in pregnant women is anemia. Prevention of anemia in pregnant women, apart from consuming iron tablets, is by consuming additional foods such as processed local foods made from catfish and moringa leaf flour. This study aims to determine the nutritional value, physicochemical tests, acceptability, and food cost of LeKer nuggets. The experimental research method used a completely randomized design. Only two formulas were used with two repetitions. The study was conducted at the Laboratory of Muhammadiyah University Surakarta. All data were first tested for normality, then analyzed using the Independent T-test if normally distributed and the Mann-Whitney test if not normally distributed. The results of this study showed no significant difference in moisture content (p=0.169). There was no significant difference in oil absorption (p=0.372), while there was a significant difference in overall acceptability of the nuggets (p=0.002). The conclusion of this study is that there was no significant difference in moisture content and oil absorption, while the acceptability preferred by the panelists was found in formula 1.
Copyright (c) 2026 Fathia Ihza Ramadhani, Fitriana Mustikaningrum https://creativecommons.org/licenses/by/4.0
Pengaruh substitusi tepung MOCAF (Modified Cassava Flour) dan tepung kacang merah (Phaseolus vulgaris L.) terhadap sifat kimia dan organoleptik brownies crispy
Brownies crispy adalah makanan manis berbahan dasar cokelat yang terbuat dari tepung terigu, ditandai dengan kandungan protein nabati yang rendah dan indeks glikemik yang tinggi, sehingga tidak cocok untuk siapa pun yang mencari pola makan bergizi seimbang. Penelitian ini bertujuan mengetahui pengaruh substitusi tepung MOCAF (Modified Cassava Flour) dan tepung kacang merah (Phaseolus vulgaris L.) terhadap sifat kimia dan organoleptik brownies crispy, serta menentukan formulasi terbaik. Metode yang digunakan adalah Rancangan Acak Lengkap (RAL) satu faktor dengan tiga perlakuan: P1 (75% mocaf : 25% tepung kacang merah), P2 (50% mocaf : 50% tepung kacang merah), dan P3 (25% mocaf : 75% tepung kacang merah). Karakteristik yang dievaluasi meliputi analisis kimia kandungan air dan protein, serta penilaian organoleptik aroma, rasa, tekstur, dan warna menggunakan metode hedonik dengan 25 panelis yang tidak terlatih. Data dianalisis dengan menggunakan One-Way ANOVA pada tingkat signifikansi 5%, kemudian dilanjutkan dengan uji Duncan. Hasil penelitian menunjukkan bahwa peningkatan rasio tepung kacang merah secara signifikan memengaruhi kandungan air (1,33%–3,89%) dan kandungan protein (2,68%–10,93%). Seluruh perlakuan memenuhi standar kadar air SNI 2973-2011 (maksimal 5%), sedangkan P2 dan P3 memenuhi standar minimum kadar protein 5%. Dari segi organoleptik, tidak ada pengaruh yang signifikan terhadap atribut organoleptik, termasuk aroma, rasa, tekstur, dan warna. Semua perlakuan menunjukkan hasil yang sebanding di semua kriteria. Perlakuan terbaik adalah P2 (50% mocaf : 50% tepung kacang merah) dengan kadar protein 5,33%, kadar air 3,55%, nilai hedonik tekstur tertinggi (6,16), serta aroma dan rasa yang disukai panelis sesuai standar mutu SNI 2973-2011.
Copyright (c) 2026 Rina Kurniati https://creativecommons.org/licenses/by/4.0
Pengaruh substitusi daun kelor terhadap tepung mocaf pada produk pangan fungsional crackers
Crackers berbahan tepung mocaf merupakan salah satu alternatif camilan berbasis pangan lokal yang bebas gluten dan memiliki daya cerna tinggi, namun kandungan mikronutrien dan seratnya masih perlu ditingkatkan. Substitusi tepung daun kelor (Moringa oleifera) diharapkan dapat meningkatkan nilai gizi produk karena kaya akan vitamin C dan serat pangan produk crackers yang bermanfaat untuk mendukung kesehatan dan pertumbuhan gigi balita, serta dianalisis kadar gula reduksi sebagai indikator mutu kimia produk. Penelitian ini bertujuan untuk mengetahui pengaruh substitusi tepung daun kelor terhadap kadar vitamin C, serat pangan, dan gula reduksi pada produk crackers berbahan tepung mocaf. Crackers diformulasikan dengan persentase substitusi tepung daun kelor sebesar 0%, 5%, 10%, dan 15%. Analisis kadar vitamin C dilakukan dengan metode titrasi redoks (DCPIP), kadar serat menggunakan metode enzimatik-gravimetri (AOAC 985.29), dan kadar gula reduksi menggunakan metode Luff Schoorl. Data yang diperoleh dianalisis secara statistik menggunakan uji One-Way ANOVA atau Kruskal-Wallis yang dilanjutkan dengan uji Duncan atau Dunnett T3 untuk mengetahui perbedaan antar perlakuan. Hasil penelitian menunjukkan bahwa peningkatan persentase substitusi tepung daun kelor menyebabkan peningkatan signifikan pada kadar vitamin C, serat pangan total, serat pangan tak larut, dan serat pangan larut, serta gula reduksi. Nilai tertinggi diperoleh pada substitusi 15% tepung daun kelor, dengan rata-rata kadar vitamin C sebesar 11,60, serat pangan total sebesar 4,20, serat pangan tak larut sebesar 3,88, serat pangan terlarut sebesar 0,32, dan gula reduksi sebesar 3,85. Hasil ini menunjukkan bahwa substitusi tepung daun kelor dapat meningkatkan kualitas gizi crackers berbahan mocaf dan berpotensi dikembangkan sebagai pangan fungsional alternatif yang sehat untuk mendukung kesehatan gigi anak.
Tepung mocaf, tepung daun kelor, vitamin C, serat pangan, gula reduksi
Copyright (c) 2026 Marshanda Auliannisa https://creativecommons.org/licenses/by/4.0
Pengaruh tepung mocaf terhadap penambahan tepung seledri pada produk pangan fungsional crackers
Crackers made from mocaf flour are a local food-based snack alternative that can reduce dependence on wheat flour; however, they have relatively limited nutritional content, particularly in terms of protein and micronutrients. The addition of celery flour is expected to enhance the nutritional value of the product because it contains vitamin C, dietary fiber, and bioactive compounds that are beneficial to health. This study aims to determine the effect of adding celery flour on the levels of vitamin C, dietary fiber, and protein in product crackers made from mocaf flour. Crackers were formulated with 0%, 3%, 6%, and 9% celery flour, and then analyzed for vitamin C content, total dietary fiber, soluble fiber, insoluble fiber, and protein using laboratory testing methods. The data obtained were statistically analyzed using a one-way ANOVA test, followed by Duncan’s multiple range test to determine differences among treatments. The results of the study showed that increasing the percentage of celery flour led to a significant increase in vitamin C, dietary fiber, and protein content. The highest values were obtained with a 9% addition of celery flour, with a vitamin C content of 24.30 mg, total dietary fiber of 5.98%, and protein of 3.34%. Additionally, acceptability tests indicated that the product remained acceptable to panelists up to a certain level of addition, although increasing the concentration of celery flour tended to reduce the level of preference regarding taste and texture. These results indicate that the addition of celery flour can improve the nutritional quality of crackers made from mocaf and has the potential to be developed as a functional food with enhanced nutritional value.
Copyright (c) 2026 Ella Syauqa Husna, Eni Purwani https://creativecommons.org/licenses/by/4.0
Optimalisasi nilai protein dan lemak tepung ikan lele (Clarias sp.) berdasarkan lama perendaman dan pengeringan
Tepung ikan lele merupakan salah satu produk olahan yang memiliki nilai gizi tinggi, terutama dalam hal kandungan protein dan lemaknya sehingga berpotensi sebagai sumber pangan alternatif bergizi. Penelitian ini bertujuan untuk mengetahui optimalisasi nilai protein, lemak, dan daya terima tepung ikan lele berdasarkan lama perendaman dan pengeringan. Metode penelitian menggunakan desain eksperimental rancangan acak lengkap (RAL) dengan 4 perlakuan 3 kali ulangan dan 12 kali percobaan. Perlakuan diberikan kode P1, P2, P3, dan P4. Analisis data yang digunakan adalah One-way Analysis Of Variance (ANOVA) dengan nilai signifikasi 95%. Jika data berdistribusi tidak normal maka digunakan uji statistik Kruskal-Wallis diikuti uji LSD/ Uji Mann-Whitney U. Hasil analisis terbaik atau tertinggi kadar protein pada perendaman 15 menit pengeringan 12 jam (P2) sebesar 56,53%. Tidak terdapat pengaruh nyata dari kadar lemak pada tepung ikan lele, artinya kadar lemak pada seluruh perlakuan tidak menunjukkan perbedaan yang signifikan dan masih melebihi standar SNI (12%). Hasil penelitian daya terima pengaruh tepung ikan lele terhadap sensori aroma,warna, keseluruhan menunjukkan tidak terdapat berbedaan yang signifikan. Dari penelitian ini, dapat disimpulkan bahwa tepung ikan lele yang disukai berdasarkan keseluruhan adalah perendaman 30 menit pengeringan 12 jam (P4) dengan rata-rata 5,02 yang termasuk dalam kategori agak suka pada aspek penilaian.
tepung ikan, perendaman, pengeringan, kadar protein, kadar lemak, daya terima.
Copyright (c) 2026 Rahadewi Febriyana, Fitriana Mustikaningrum https://creativecommons.org/licenses/by/4.0
Pengaruh substitusi tepung buah pepaya pada produk crackers dari tepung mocaf dan susu sapi segar
Crackers are snack foods with potential as functional foods using local ingredients. Modified Cassava Flour (MOCAF) is a gluten-free carbohydrate source but low in protein and minerals. Fresh cow’s milk provides calcium and protein, while pepaya flour substitution is expected to enhance mineral, protein, and reducing sugar content. This study aimed to analyze the effect of pepaya flour substitution on calcium, magnesium, protein, and reducing sugar content in crackers made from MOCAF and fresh cow’s milk. This experimental study used a completely randomized design with pepaya flour substitution levels of 0%, 20%, 30%, and 40%. Calcium and magnesium were analyzed using ICP-OES, protein using the Kjeldahl method, and reducing sugars using the Luff–Schoorl method. Data were analyzed using one-way ANOVA followed by Duncan’s multiple range test to determine differences among treatments. pepaya flour substitution significantly affected calcium, protein, and reducing sugar content (p<0.05), with the highest increase at 40% substitution. Magnesium also increased, but no significant difference was observed between 30% and 40%. Fresh cow’s milk contributed to higher calcium and protein, while pepaya flour enhanced magnesium and reducing sugar content. Substituting pepaya flour in MOCAF crackers with fresh cow’s milk increases calcium, magnesium, protein, and reducing sugar content, with greater effects at higher substitution levels.
Copyright (c) 2026 Amanda Khairani Salsabella, Eni Purwani, S. Si., M. Si, Aan Sofyan, S. Pt., M. Pd https://creativecommons.org/licenses/by/4.0
Pengaruh penambahan kacang tunggak (Vigna unguiculata) dan daun kelor (Moringa oleifera) terhadap sifat kimia dan organoleptik biskuit gluten free
Biskuit adalah kudapan yang digemari dan mudah diterima di Indonesia. Pemanfaatan kacang tunggak dan daun kelor pada biskuit gluten free berbahan tepung mocaf perlu dikaji sehingga dapat menghasilkan sifat kimia dan organoleptik yang serupa dengan biskuit berbahan tepung terigu. Kacang tunggak dan daun kelor merupakan sumber pangan lokal kaya protein yang bermanfaat sebagai bahan fortifikasi tepung mocaf dalam upaya pengurangan penggunaan tepung terigu. Tujuan dari penelitian ini adalah untuk menentukan pengaruh dan perlakuan terbaik dari konsentrasi penambahan kacang tunggak (Vigna unguiculata) dan daun kelor (Moringa oleifera) terhadap sifat kimia dan organoleptik biskuit gluten free. Penelitian ini menggunakan metode eksperimen laboratoris dengan menggunakan Rancangan Acak Lengkap (RAL) satu faktor dengan 4 level perlakuan yakni perbandingan konsentrasi tepung kacang tunggak dan bubuk daun kelor yang terdiri dari perlakuan P1 (96% : 4%), P2 (92% : 8%), P3 (88% : 12%), P4 (84% : 16%). Penelitian ini dilakukan 3 kali ulangan. Parameter uji yang dilakukan adalah sifat kimia yang terdiri dari kadar air, kadar abu, kadar protein dan kadar serat kasar. Sifat organoleptik terdiri dari warna, rasa, aroma dan tekstur. Hasil penelitian menyatakan perlakuan terbaik adalah biskuit gluten free dengan perbandingan tepung kacang tunggak 92% dan bubuk daun kelor 8% (P2) dengan hasil kadar air 3,81%, kadar abu 2,35%, kadar protein 14,11%, kadar serat kasar 2,62%, dan rerata organoleptik dengan nilai 3 (Netral). Hal ini menunjukkan bahwa tepung kacang tunggak dan bubuk daun kelor dengan formula yang tepat memiliki potensi besar sebagai bahan fortifikan dalam pembuatan biskuit gluten free dalam mendukung pemanfaatan pangan lokal dan substitusi terigu.
Copyright (c) 2026 Valentino Adrian Chuardy, Kejora Handarini, Yuyun Yuniati, Rachma Nur Devianti, Imania Ayu Wulandari https://creativecommons.org/licenses/by/4.0
Analisis reformulasi serbuk kopi fungsional tinggi serat berbasis inulin dan maltodekstrin rintang terhadap stabilitas fisikokimia
The reformulation of high-fiber functional coffee powder using inulin and resistant maltodextrin represents an effort to enhance product functionality while maintaining physicochemical stability. This study aimed to analyze the effect of inulin and resistant maltodextrin incorporation on the physicochemical stability of functional coffee powder. A Completely Randomized Design (CRD) was applied with five treatments: control (without fiber), resistant maltodextrin at 12.4% and 20%, and inulin at 12.4% and 20%, each with three replications. The parameters evaluated included pH, °Brix, moisture content, water activity (aw), color, viscosity, solubility, and particle size. The results showed that fiber addition significantly affected °Brix (12.0–12.9), moisture content (8.32–10.05%), water activity (0.50–0.55), viscosity (118.2–127.5 cP), color, and particle size (1430–1630 µm), while no significant effect was observed on pH (6.50–6.63) (p>0.05). Overall, the reformulation with resistant maltodextrin at 12.4% demonstrated the most sTabel physicochemical characteristics. These findings indicate that inulin and resistant maltodextrin can be effectively utilized to develop high-fiber functional coffee powder with accepTable physicochemical stability.
Copyright (c) 2026 Nanda Agustine, Budi Suarti, Suhaimi Alias https://creativecommons.org/licenses/by/4.0
Evaluasi pengaruh substitusi tepung pisang kepok (Musa × Paradisiaca L.) terhadap sifat organoleptik, preferensi konsumen, serta kandungan protein dan kadar air pada produk olahan Shiroi Koibito
Shiroi Koibito is a wheat flour-based cookie product that has a crispy texture but is low in fiber and local food ingredients. One alternative substitute ingredient that can increase nutritional value and utilize local commodities is plantain flour (Musa × paradisiaca L.). This study aims to evaluate the effect of plantain flour substitution on the organoleptic quality, consumer preference, and protein and moisture content of Shiroi Koibito products. The study used an experimental design with four treatments: F1 (100% wheat flour), F2 (75% wheat flour:25% banana), F3 (50%:50%), and F4 (25%:75%). Organoleptic tests include color, aroma, taste, texture, and overall assessment. Chemical tests include protein content and moisture content. Chemical tests included protein and moisture content. The results showed that treatment F3 (50:50) had the highest organoleptic score (8.19), producing a golden brown color, natural sweet aroma, and crispy texture. The protein content tended to decrease with increasing substitution of kepok banana flour, while the moisture content increased at high substitution (75%). The study concluded that 50% substitution of kepok banana flour produced the best sensory characteristics without significantly reducing chemical quality and had the potential to become an innovation in the use of local ingredients in the bakery industry.
Copyright (c) 2026 Salanza Alfarest Darajat, Bambang Sugeng Suryatna https://creativecommons.org/licenses/by/4.0
Pengaruh suhu pengeringan dan ukuran potongan terhadap karakteristik pengeringan nanas (Ananas comosus)
Pineapple (Ananas comosus L. Merr.) is a tropical fruit with high economic value, but it has a short shelf life, requiring post-harvest processing to increase stability and added value. This study aimed to analyze the effect of drying temperature and slice size on the physical, chemical, and microbiological characteristics of pineapple powder. Pineapple variety MD2 was dried using a convection oven at 60°C and 70°C with slice sizes of 0.25 cm and 0.125 cm. The parameters observed included moisture content, water activity (a_w), pH, total soluble solids (TSS), color (L*, a*, b*), and microbiological quality. The results showed that increasing the drying temperature and reducing the slice size significantly reduced the moisture content and a_w value of pineapple powder. Treatment at 70°C with a slice size of 0.125 cm resulted in the lowest a_w value and the best microbiological stability. However, higher drying temperatures tended to decrease color brightness due to non-enzymatic browning. Overall, the combination of a temperature of 70°C and a cut size of 0.125 cm is the optimum condition for producing pineapple powder that is stable and safe for consumption, while still maintaining the quality of the product color.
Copyright (c) 2026 Hadijah Gajah,Misril Fuadi, Noor Azizah Binti Ahmad, Hairiah Binti Mohamad https://creativecommons.org/licenses/by/4.0
Pengaruh perbedaan komposisi bahan terhadap kualitas tekstur mi konjak
Konjac noodles are functional foods characterized by low calorie content, high soluble fiber, and gluten-free properties. The textural quality of konjac noodles is highly dependent on differences in ingredient composition, particularly the interaction between konjac glucomannan (KGM), calcium hydroxide (Ca(OH)₂) as a cross-linking agent, and additional hydrocolloids or starch. This study aimed to examine the effect of variations in the composition of these ingredients on the textural quality of konjac noodles, as represented by tensile strength and elasticity. A factorial experimental design was applied using the same types of ingredients with varying proportions, and texture analysis was conducted using a texture analyzer. The results showed significant differences in textural properties among formulations. Batch F3 exhibited the highest tensile strength (24.08 g) and elasticity (−36.08 mm), indicating the formation of a strong and flexible gel structure with relatively low variability. Conversely, Batches F2 and F14 produced weak and unstable gel structures, while Batch F4 resulted in a rigid gel with limited elasticity. These findings indicate that the textural quality of konjac noodles is influenced by differences in ingredient composition, where an appropriate balance between tensile strength and elasticity is essential to obtain a stable and desirable texture.
Copyright (c) 2026 Ferdy Pratama, Bunga Raya Ketaren, Norzaleha Binti Kasim, Maisarah Binti Shamsulkamal https://creativecommons.org/licenses/by/4.0
Karakteristik es krim susu beras dengan perbedaan penambahan emulsi putih telur dan waktu mixing
Rice milk ice cream is an alternative lactose-free frozen product, but its texture and stability are greatly influenced by the dough's ability to form an emulsion and trap air during churning. This study aimed to evaluate the effect of egg white concentration as an emulsion and mixing time on the physicochemical characteristics and organoleptic acceptability of rice milk ice cream. The study used a two-factorial Randomized Block Design: 50, 100, and 150 g of egg white and 10 and 20 minutes of mixing time (6 combinations; 3 replications). Physicochemical parameters included overrun, melting time, fat, water, and ash content, while organoleptic tests (taste, color, texture) were assessed by 25 untrained panelists. Physicochemical data were analyzed using ANOVA followed by Tukey's test, and organoleptic data were analyzed using Friedman's test; the best treatment was determined using the De Garmo Effectiveness Index. Key findings are: Higher egg white concentration and longer mixing time increased overrun, melting time, and fat, water, and ash content. The optimal treatment (150 g egg white, 20 minutes mixing) resulted in 13.70% overrun, 114.34 seconds melting time, 8.07% fat, 79.36% moisture, 2.52% ash, and hedonic scores of 4.00 (taste), 3.82 (color), and 4.20 (texture). The enhanced emulsion improved ice cream lightness and softness (overrun) and slowed melting, but the increased moisture content indicates that further research is needed to optimize stabilizers and sweeteners for consistent quality.
Copyright (c) 2026 Cahyaning Rini Utami https://creativecommons.org/licenses/by/4.0
Pengaruh perbedaan kombinasi formulasi minuman fungsional tinggi serat terhadap sifat fisikokima dan sensori
Fiber drinks are specially formulated to help increase daily fiber intake. High-fiber drinks have the potential to become functional beverages with high fiber content and better acceptance, in order to understand their physicochemical characteristics, viscosity, pH, total dissolved solids, total dietary fiber, and sensory evaluation. This study has 3 different formulations that are intended to be tested. Formulation 1 contains a combination of several types of fruit and vegetable purees along with some hydrocolloids in the following proportions: Dragon Fruit Puree 18%, Pineapple Puree 23.4%, Roselle Puree 4.6%, Beetroot Puree 8%, Inulin 0.3%, Arabic Gum 0.2%, and FOS 0.5%. Formulation 2 contains a combination of: Dragon Fruit Puree 20%, Pineapple Puree 15%, Roselle Puree 4%, Beetroot Puree 4%, Inulin 0.5%, Arabic Gum 0.5%, and FOS 0.1%. Formulation 3 contains a combination of: Dragon Fruit Puree 15%, Pineapple Puree 11%, Roselle Puree 4%, Beetroot Puree 2%, Inulin 0.5%, Arabic Gum 0.5%, FOS 0.5%, Polydextrose 1.0%, and Resistant Dextrin 0.5%. This study aims to determine the effect of different combinations of high-fiber functional drink formulations on physicochemical and sensory properties. The results showed that the differences in formulation combinations had a significant effect on pH, with formulation 3 having the highest pH (4.68). Analysis of total dissolved solids showed that formulation 1 had the highest value (7.70). Total dietary fiber analysis indicated that formulation 3 had the highest value (5.20), while the highest viscosity was recorded in formulation 1 with a value of (3.45). Sensory analysis results showed a higher preference for formulation 2. The study concluded that formulation 2 is the best formulation, as it is able to achieve an optimal balance between physicochemical characteristics and sensory quality. This study provides an important contribution to the development of high-fiber functional beverage products that not only offer many benefits but also liked by consumers.
Copyright (c) 2026 Muhammad Arkan Fandewa, Muhammad Said Siregar, Norzaleha Kasim, Maisarah Shamsulkamal https://creativecommons.org/licenses/by/4.0
Karakteristik fisikokimia, total mikroba, dan sifat sensori serbuk limau kasturi (Citrus microcarpa) pada berbagai tingkat kematangan buah menggunakan mini spray dryer
Calamansi (Citrus microcarpa) is a local fruit commodity with considerable potential to be developed into a functional food product due to its high content of bioactive compounds, particularly antioxidants. Processing calamansi into powder form through spray drying can extend shelf life and improve application versatility; however, the quality of the resulting product is strongly influenced by the maturity stage of the fruit used. This study aimed to evaluate the effect of fruit ripening stages of calamansi (Citrus microcarpa) on the physicochemical characteristics, bioactive properties, and sensory attributes of the powder produced using a Büchi B-290 mini spray dryer. Calamansi fruits were harvested at three maturity stages: green, half-ripe, and ripe. The parameters analyzed included moisture content, water activity, color values (L* and a*), total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activity determined by DPPH and ABTS assays. The results revealed that fruit maturity significantly affected color characteristics and antioxidant capacity. The powder produced from green fruit exhibited the highest antioxidant activity (DPPH IC₅₀ = 5,01 mg/mL) with a TFC of 0,351 mg/mL, while ripe fruit produced a brighter color (L* = 88,69) and the highest TPC (0,412 mg/mL). Antioxidant activity decreased with increasing maturity due to the degradation of phenolic and flavonoid compounds during ripening and drying processes. These findings indicate that fruit maturity level determines the balance between functional and sensory quality of calamansi powder. Green fruit is more suitable for functional antioxidant-rich products, while ripe fruit is preferable for instant beverage applications with appealing color.
Copyright (c) 2026 Maulana Mubarak, Iqbal Nusa, Suhaimi Alias https://creativecommons.org/licenses/by/4.0
Pengaruh suhu pengeringan terhadap karakter fisikokimia dan aktivitas antioksidan tisane daun rosella (Hibiscus sabdariffa L.)
Roselle leaf tisane is the name for an herbal tea made from dried roselle leaves. Tisanes are popular for their aroma, antioxidant content, and therapeutic properties. Roselle leaves are known to be a source of antioxidants, flavonoids, and phenolic compounds, which contribute to their health benefits. This study aimed to investigate the effect of drying temperature on the physicochemical characteristics, antioxidant activity, and sensory acceptance of Roselle (Hibiscus sabdariffa L.) tisane. Roselle leaves were dried at 40°C, 50°C, and 60°C, and the resulting powders were analyzed for moisture content, water activity, color, total phenolic content (TPC), FRAP, DPPH, TEAC, total flavonoid content (TFC), pH, and sensory properties of the infusion at 60°C. Results showed that moisture and water activity decreased with increasing drying temperature, reaching the lowest values at 60°C. Antioxidant activities, including TPC, FRAP, DPPH, TEAC, and TFC, significantly increased at higher drying temperatures. The infusion pH slightly decreased with temperature, while color and overall sensory acceptance did not show significant differences. These findings indicate that drying at 50–60°C can enhance the bioactive compounds and antioxidant activity of Roselle leaves without compromising sensory quality. This study provides valuable insights for optimizing Roselle processing as a functional beverage with high antioxidant potential.
Copyright (c) 2026 Fiddini Nurul Hasri, Misril Fuadi, Nur Izalin Binti Mohamad Zahari, Muhammad Shafiq Bin Johari, Norra Ismail, Norhartini Abdul Samad https://creativecommons.org/licenses/by/4.0
Prediksi masa simpan emulsi virgin coconut oil-sari jeruk berdasarkan perubahan bilangan peroksida menggunakan metode accelerated shelf-life testing
Virgin Coconut Oil–Orange Juice Emulsion (EVCO-SJ) is formulated by mixing Virgin Coconut Oil with Orange Juice and other additives. EVCO-SJ was developed as an alternative form of VCO consumption to reduce the oily sensation in the mouth when consuming VCO directly. Determining the product's shelf life is a crucial aspect because it is closely related to determining the expiration date of food products. This study aims to predict the shelf life of EVCO-SJ based on changes in peroxide value using the Accelerated Shelf-Life Testing (ASLT) method. EVCO-SJ is made by mixing VCO and orange juice (8:2) using gum arabic (0.75%) as emulsifier and homogenized using a Tokebi device at 23,000 rpm for 2 minutes. EVCO-SJ is stored at three temperature variations, namely 30 °C, 45 °C, and 55 °C, with storage time intervals of 0, 7, 14, 21, 28, and 35 days. The observed quality parameter is the peroxide value as an early indicator of lipid oxidation. Data on changes in peroxide value are analyzed using the Arrhenius model in the ASLT method to predict shelf life. The results showed that increasing storage temperature accelerated the rate of lipid oxidation in EVCO-SJ, as indicated by an increase in the peroxide value during storage. Predicted shelf life of EVCO-SJ based on the ASLT method indicated that the shelf life at 30°C, 45°C, and 55°C was 146.34 days, 83.46 days, and 59.06 days, respectively. These results provide scientific information regarding the oxidative stability of EVCO-SJ and can serve as a basis for determining shelf life and developing VCO-based emulsion products with measurable quality and shelf life.
Copyright (c) 2026 Zakir Sabara, Lastri Wiyani, G Gusnawati, Andi Aladin, Vita Febrianti Mansyu, Chusnul Azzahrah https://creativecommons.org/licenses/by/4.0
Pengaruh substitusi tepung tempe edamame (Glycine max (L.) Merrill) terhadap tekstur dan warna crackers
Indonesia has a high potential for edamame production, so it needs to be developed into value-added food products, one of which is through the use of edamame tempeh flour as a substitute for wheat flour in crackers. Edamame tempeh flour contains quite high protein and fiber, so it has the potential to increase the nutritional value of the product without reducing its physical characteristics. In addition, the use of edamame tempeh flour can be an alternative for diversification of legume-based foods that have a long shelf life and are easily applied in various product formulations. This study aims to determine the effect of edamame tempeh flour substitution (0%, 5%, and 15%) on the texture and color of crackers. The study used a Completely Randomized Design (CRD) with three treatments including one control and two replications each. Crackers were made according to the standard formulation, then their texture was analyzed using an AMETEK TA1 Texture Analyzer to obtain hardness, fracture, crispiness, and crunchiness values. Color was analyzed using a CR-400 Colorimeter with L*, a*, and b* parameters. Data were tested using One Way ANOVA. The results showed that the substitution of edamame tempeh flour significantly affected the crunchiness parameter (p<0.05), but did not affect hardness, fracture, crispiness, L*, a*, and b* (p>0.05). Crunchiness decreased with increasing substitution of edamame tempeh flour, while other textures tended to be stable. The color parameter also did not show significant differences between treatments so that the addition of tempeh flour was not able to affect the L*, a*, and b* values of the product.
Copyright (c) 2026 Difaa' Millati 'Izzah, Aan Sofyan https://creativecommons.org/licenses/by/4.0
Proses Pembuatan Santan Cair Dari Kernel Kelapa Sawit Dengan Penambahan Penstabil Mono-Diacyl Glycerol (M-DAG)
This study developed an innovation in producing coconut milk from oil palm kernel with the addition of the stabilizer M-DAG. The research aimed to determine the effect of the kernel-to-water ratio and the M-DAG concentration on the physical and chemical properties of the resulting kernel milk, and to identify the best combination that meets the Indonesian National Standard (SNI) and is most preferred by panelists. The experiment used Randomized Complete Block Design (RCBD) with two factors: the kernel-to-water ratio (1:1, 1:2, 1:3 w/w) and the M-DAG concentration (1%, 2%, 3%). The kernel milk was analyzed for fat content, viscosity, pH, free fatty acids, total solids, emulsion stability, peroxide value, and organoleptic characteristics (aroma, color, and taste). The results indicated that the kernel-to-water ratio significantly affected all tested parameters: fat content, viscosity, pH, free fatty acids, total solids, emulsion stability, peroxide value, and organoleptic characteristics. The concentration of M-DAG influenced most physicochemical properties, except for peroxide value and organoleptic attributes, which showed no significant differences. All samples exhibited the same level of organoleptic preference. The best kernel milk, which complied with the SNI standard, was produced with a kernel-to-water ratio of 1:1 (w/w) and 1% M-DAG. This sample had the following characteristics: pH of 6.01; total solids of 9.18%; fat content of 18.17%; free fatty acids of 0.17%; viscosity of 15.32 mPa.s; emulsion stability of 60.20%; and a peroxide value of 17.89 mEq/kg.
Copyright (c) 2025 Dimas Syaiful Ansori, Ngatirah Ngatirah, Dina Mardhatilah https://creativecommons.org/licenses/by/4.0
Pengaruh penambahan serai wangi (Cymbopogon nardus L.) terhadap mutu teh herbal rambut jagung
Herbal tea is a functional drink made from a mixture of dried plants that are beneficial to the body. Corn silk has the potential to be used as herbal tea because it contains cholesterol-lowering β-sitosterol and phenol compounds as antioxidants. However, the taste is astringent and the aroma is weak, so it is necessary to add lemongrass which has a distinctive aroma and refreshing taste from essential oils. The aimed of this research was to obtain the selected ratio of corn hair and citronella to the quality characteristics of herbal tea according to SNI 3836: 2013 dry tea in packaging. This research was conducted experimentally using a completely randomized design with four treatments, namely the ratio of corn hair and citronella RS0 (100:0), RS1 (85:15), RS2 (70:30), and RS3 (55:45). The parameters observed in this research were moisture, ash, crude-fiber, polyphenol, and antioxidant activity. The antioxidant activity was measured using the DPPH method. The results showed that the RS2 treatment herbal tea with the ratio of corn hair and citronella (70:30) was the selected treatment which had a moisture of 6.25%, ash of 4.36%, crude fiber of 9.34%, polyphenol of 58.28 mg GAE/g or 5.82%, and antioxidant activity of 131.38 ppm.
Copyright (c) 2025 Nur Hasnah AR, Nurul Fatya Anaya, Usman Pato, Yanti Nopiani, Yelmira, Rahmadini Payla Juarsa, Mhd. Andry Kurniawan, Bintang Parsitogi, Irma Rahmayani, Baihaqi https://creativecommons.org/licenses/by/4.0
Karakteristik tekstur dan sensori roti sourdough dengan penambahan Dangke (keju Enrekang)
Sourdough bread is increasingly recognized not only for its nutritional benefits but also for its potential to incorporate local ingredients that improve sensory and functional qualities. Dangke (Enrekang cheese), a traditional Indonesian dairy product, contains protein and lipid components that may influence the texture and flavor profile of sourdough bread. This study aimed to evaluate the effect of Dangke incorporation on the physical and sensory characteristics of sourdough bread, with a focus on identifying the optimal concentration that enhances bread quality. Texture analysis was performed using a texture analyzer to measure hardness, cohesiveness, springiness, gumminess, chewiness, fracture force, adhesiveness, adhesive force, and stiffness and sensory analysis was conducted to assess visual, taste, aroma, texture, and overall acceptance. Statistical analysis was conducted using ANOVA and Duncan’s test. Significant differences were observed in hardness, fracture force, and stiffness, while other parameters showed no statistical differences. Moderate incorporation of Dangke (10–20%) reduced hardness and stiffness, producing softer crumb structures. However, at higher concentrations (30%), hardness and stiffness increased, likely due to competition for water absorption and disruption of gluten networks. Sensory results showed improved flavor, aroma, and overall acceptance with increasing Dangke levels, with the highest scores obtained at 20–30%. Incorporating Dangke at optimal levels (20–30%) significantly improves the sensory quality of sourdough bread while maintaining desirable texture. These findings highlight the potential of Dangke as a functional ingredient for product diversification and nutritional enrichment in sourdough-based bakery products.
Copyright (c) 2026 Monika Rahardjo, Monang Sihombing, Marta Amelyia Sipayung, Bintang Carouline https://creativecommons.org/licenses/by/4.0
Sintesis dan aplikasi nanoemulsi betalain kulit buah naga merah (Hylocereus polyrhizus) sebagai pewarna alami pada produk es krim
Betalains are promising natural colorants, yet their stability often poses challenges. This study employed Deep Eutectic Solvent (DES)–based extraction coupled with nanoemulsion formulation to enhance the stability and performance of betalains from red dragon fruit (Hylocereus polyrhizus) peel for application in ice cream. A completely randomized design with one factor and three replicates was used. Responses measured included betalain content, pH, droplet size, color coordinates (L*, a*, b*), antioxidant activity, and sensory attributes (aroma, color, texture, taste). Increasing extract concentration significantly affected most responses, generally intensifying redness and antioxidant capacity while maintaining desirable physicochemical characteristics. Based on the effectiveness index, formulation F5 (12 mL extract) showed the most favorable overall performance, delivering the highest antioxidant activity, superior physicochemical properties (stable nano-scale droplets, appropriate pH, vivid color), and the greatest sensory acceptance. These results demonstrate that DES-based betalain nanoemulsions are effective natural colorants for ice cream, with F5 recommended as the optimal formulation.
Copyright (c) 2025 Qodhrul Izza Irdianis Ifadah https://creativecommons.org/licenses/by/4.0
Kadar beta karoten dan warna kue apem berbahan dari komposit tepung ubi jalar ungu dan tepung jagung
Purple sweet potato and corn flours are considered promising composite alternatives to rice flour in traditional bakery products due to their higher nutritional value and potential to enhance product appearance. This study aimed to evaluate the effects of a purple sweet potato–corn flour composite on β-carotene content and color characteristics of apem cake, a traditional Indonesian steamed cake. A quantitative experimental design was employed using a Completely Randomized Design (CRD) comprising four treatment formulations with two replications. The analyzed variables included β-carotene concentration and instrumental color values (L*, a*, b*). Data were analyzed using one-way ANOVA followed by Duncan’s Multiple Range Test (DMRT) for post hoc comparisons. The results indicated that formulation B exhibited the highest lightness value (L* = 40.18; p = 0.020), demonstrating a significant improvement in brightness. The a* value (red-green axis) did not differ significantly across treatments (p = 0.090). In contrast, b* values (yellow-blue axis) decreased significantly (p = 0.002), with formulation D showing the lowest value, indicating a shift toward a bluish hue. Notably, formulation D also recorded the highest β-carotene content. The best formulation is D with the b* value of 14,3 and betacaroten at 91.71%.
Copyright (c) 2025 Salwa Danella Atiqoh Fauziyyah, Pramudya Kurnia, Fitriana Mustikaningrum https://creativecommons.org/licenses/by/4.0
Pengaruh substitusi kulit udang dan tepung tapioka terhadap karakteristik sensoris dan fisikokimia kerupuk daun kelor
Crackers are a type of dry, crispy snack typically made from starchy ingredients, particularly tapioca flour, due to its high starch content. However, utilizing food waste such as shrimp shells can add nutritional value while also supporting sustainable practices. Shrimp shells, a by-product of shrimp processing, contain significant levels of crude protein (25–40%), calcium carbonate (45–50%), and chitin (15–20%), making them a potential functional ingredient. This study aimed to investigate the effect of substituting shrimp shells and tapioca flour on the sensory and physicochemical characteristics of Moringa leaf crackers. The experiment was conducted using four formulations: KKU0 (0% shrimp shell: 100% tapioca), KKU1 (5%: 95%), KKU2 (10%: 90%), and KKU3 (15%: 85%). Sensory evaluations (hedonic tests) assessed color, aroma, taste, and texture, while physicochemical analyses focused on expansion (bloomability) and oil absorption. The sensory results showed that KKU3 (15% shrimp shell) had the highest preference scores: color 3.84, aroma 4.04, taste 4.36, and texture 4.52, indicating favorable consumer acceptance. However, the best physicochemical properties were observed in KKU0, with the highest bloomability (0.84%) and lowest oil absorption (0.136%), suggesting that higher shrimp shell content reduces these physical qualities. The conclusion of this study is that the substitution of shrimp shells can improve sensory acceptance, but may reduce physicochemical properties such as expansion ratio and oil absorption in moringa leaf crackers.
Kerupuk, Kulit Udang, Uji Sensoris, Uji Fisikokimia
Copyright (c) 2025 Rois Indriawan, Ningrum Dwi Hastuti, Assrorudin, Leli Agustin https://creativecommons.org/licenses/by/4.0
Kualitas mie basah dengan substitusi tepung sukun dan gel okra sebagai pengikat
Wet noodles are wheat-based food products molded lengthwise, boiled, and contain up to 52% water. Market-available wet noodles often lack nutrients, prompting research to address this issue. This study utilizes breadfruit flour as a wheat substitute and okra gel as a binding agent. The aim is to assess wet noodles' chemical, physical, microbiological, and organoleptic qualities using breadfruit flour and okra gel and determine the optimal concentration for the best quality. The research aims to produce wet noodles with improved nutritional content, particularly high fiber levels, and reduce wheat flour usage. A completely randomized design with four treatment levels of breadfruit flour and okra gel ratios 0:0 (K), 10:10 (B), 20:20 (B), and 30:30 (C) was employed. The study analyzed wet noodle quality based on chemical, physical, microbiological, and organoleptic parameters. Results indicate that wet noodles have water content ranging from 31.33% to 47.6%, ash content ranging from 1.03% to 2.7%, protein content ranging from 7.54% to 10.19%, insoluble fiber content ranging from 7.7% to 9.03%, soluble fiber content ranging from 5.5% to 6.3%, cooking loss ranging from 6.50% to 7.71% and tensile strength ranging from 0.013% to 0.019%. Total plate count and yeast mold count meet the quality standards specified in SNI 2987-2015. The best quality wet noodles were observed in the 30:30 (C) treatment.
Copyright (c) 2025 Alexandra Paska Selma Windyasari, Yuliana Reni Swasti, Franciscus Sinung Pranata https://creativecommons.org/licenses/by/4.0
Pengaruh penambahan isolat protein kedelai (IPK) pada adonan tepung beras terhadap sifat sensoris dan kadar protein kwetiau
The development of rice noodles (kwetiau) made from rice flour has weaknesses in protein content and texture. Therefore, soy protein isolate (SPI) is used for fortification to overcome protein deficiency and improve organoleptic properties. The study aimed to develop rice noodles from rice flour fortified with SPI to increase protein content and maintain its sensory properties. The method used research and development using 4D models. The research began with the establishment of a reference recipe followed by the formulation of rice noodle dough with the addition of SPI at concentrations of 5%, 7.5%, and 10%. The main ingredients consisted of rice flour, tapioca flour, and SPI produced by Linyi Shansong Biological Products Co. Ltd. The process of making rice noodles includes weighing, mixing, adding water, steaming, cooling, cutting, and vacuum packaging. Observations were made on protein content and sensory properties (color, aroma, taste, texture) through hedonic test of 30 panelists, then analyzed quantitatively. The results showed that the addition of SPI significantly increased the protein content of rice noodles. The 10% SPI formulation increased the protein content from 2.67% (control) to 5.75%. Sensory properties in the addition of 10% SPI had no significant effect on aroma and taste, and even increased panelists' preference for color. However, the texture of rice noodles decreased significantly with the addition of 10% SPI, which was thought to be due to the effect of too high SPI so that the strength and elasticity of the gel decreased. In conclusion, the addition of 10% SPI to rice noodles successfully increased the protein content without affecting the acceptance of aroma, taste, and color. However, formulation optimization needs to be done to improve the decreased texture so that the product can be accepted by consumers as a whole.
Copyright (c) 2025 Fatimah Karim https://creativecommons.org/licenses/by/4.0
Diversifikasi pangan beras analog berbahan dasar gatot (singkong fermentasi) dan jagung : formulasi dan kualitas fisikokimia
The number of rice imports in Indonesia is increasing every year, so efforts to diversify food are needed to achieve the Nusantara's food security by making alternative rice or analog rice. The basic ingredients chosen utilize corn commodities from Ponorogo and gathot (fermented cassava) production from DIY which is less than optimal in processing and utilization so far. This study aims to design an analog rice formulation with gathot and corn as the basic ingredients and evaluate the physicochemical quality of the analog rice. This research used gathot (fermented cassava) from Gunungkidul sub-district, Yogyakarta and corn from Siman sub-district, Ponorogo which were processed into analog rice using the experimental method. This research was designed using a Completely Randomized Design (CRD) with the treatment of variations in the concentration of gathot flour (TG) and corn flour (TJ), namely: TJ 100% (T0); TJ 75%: TG 25% (T1); TJ 50% : TG 50% (T2); TG 100% (T3). Research data were analyzed using ANOVA with a significance level of 5% for testing variables including water content, water absorption and cooking time. The results showed that variations in the combination of corn flour and gathot flour in this analog rice had a significant effect (<0.00) on the value of moisture content (0.39-3.86%); water absorption (1.08-2.51%) and cooking time (14 minutes 14 seconds to 29 minutes 30 seconds). The treatment with a combination of 75% corn flour and 25% gathot flour became the best treatment of analog rice in this study because it showed similar quality to the standard analog rice.Ã‚
Copyright (c) 2025 Muhammad Nur Kholis, Astari Ratnaduhita, Agung Dwicahyo
Penurunan kafein dan asam klorogenat kopi menggunakan metode microwave-assisted extraction: studi parameter dan evaluasi sensoris
Healthier coffee is an innovative effort made in response to consumer needs that tend to reduce coffee consumption due to the side effects of caffeine and chlorogenic acid on the human body. This study aims to reduce caffeine and chlorogenic acid by implementing the Microwave-Assisted Solvent Extraction (MASE) method using water as a solvent. In the process of reducing caffeine and chlorogenic acid in coffee, optimization was carried out on the microwave power parameters (300 W and 600 W), the mass ratio of the sample to the solvent (0.100; 0.125; 0.150 g/mL), and the extraction time (2, 4, 6, 8, 10, and 12 minutes). The results showed that the microwave power parameters of 600 W, the mass-solvent ratio of 0.125 and 0.15, and the extraction time of 12 minutes significantly affected the increase in the percentage of caffeine and chlorogenic acid recovery. Coffee products before and after treatment were tested hedonically to obtain assessments from 35 untrained panelists. Through the Kruskal-Wallis and Man Whitney U statistical tests, there was no difference in the aspects of bitterness, acidity, and sweetness. This method can be an option for the coffee industry in producing low-caffeine coffee with high added value and good consumer acceptance.
kopi, kafein, asam klorogenat, Ekstraksi Pelarut dengan Bantuan Gelombang Mikro
Copyright (c) 2025 Yuyun Yuniati, Asti Rizkiana Pramitha, Rosidah Wahyu Ningtyas, Exist Saraswati, Maria Agustini