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 BREWING TEMPERATURE AND BREWING TIME ON THE QUALITY OF CORN SILK TEA (Zea mays)
The production of corn silk tea is an effort to utilize corn silk waste which has not been used as a food product. This study aimed to determine the effect of brewing temperature and brewing time on the quality of corn silk tea. The research used a Completely Randomized Design (CRD) with two factors. The first factor was brewing temperature (T) consisting of three levels: 70°C, 80°C, and 90°C, while the second factor was brewing time (t) consisting of three levels: 5 minutes, 10 minutes, and 15 minutes. The observation data were analyzed using Analysis of Variance (ANOVA) at a 5% significance level using CO-Stat software. If significant differences were found, further analysis was conducted using the Honestly Significant Difference (HSD) test. The results showed that the best treatment was obtained at a brewing temperature of 90°C with total phenol content of 231.775 ppm, antioxidant activity of 87.86%, pH 6.92, and color value L* of 83.84%. The interaction between brewing temperature and brewing time did not have a significant effect on the quality of corn silk tea infusion, indicating that the combination of temperature and brewing time in this study produced relatively similar infusion characteristics according to panelists’ evaluation.
Copyright (c) 2026 Jurnal Edukasi Pangan
CHARACTERISTICS OF GUDE BEAN TEMPEH (Cajanus cajan (L.) Millsp.) WITH PINEAPPLE PEEL JUICE SOAKING (Ananas comosus)
This study aims to analyze the chemical and organoleptic quality of gude bean tempeh soaked in pineapple peel juice. Gude beans (Cajanus cajan (L.) Millsp.) are an alternative source of plant-based protein that has the potential to replace soybeans in making tempeh. The research method used was an experimental method with a complete random design (RAL), using pineapple peel extract with a concentration of 30% and with five time treatments (6, 8, 10, 12 and 14 hours). Observations were made on the moisture content, protein content, total mold, yield, and organoleptic tests such as the color, aroma, and compactness of tempeh. The data was analyzed using diversity analysis (ANOVA) at a confidence level of 5% and continued with the BNJ test if there were significant differences between treatments. The results of the study show that the treatment time of 12 hours of soaking gude beans with 30% pineapple peel juice is the best treatment to produce gude bean tempeh with criteria such as a moisture content value of 64.64%, protein content of 11.47%, total log mold 6.73 CFU/g, yield of 196.33%, quite compact, quite typical tempeh and a bit langu, quite white and a bit brownish so that the panelists liked it.
FLAVOUR PROFILE ANALYSIS OF SAJANG ROBUSTA COFFEE (Coffea canephora) TUBRUK BREW WITH VARIATIONS IN BREWING TEMPERATURE AND GRIND SIZE
This study aimed to determine the effect of variations in brewing temperature and coffee powder grind size on the flavor profile of Sajang Robusta coffee (Coffea canephora) tubruk brew. The method used was a Completely Randomized Design (CRD) with two factors, namely brewing temperature and grind size, consisting of nine treatment combinations: S1K1 (92oC : 80 mesh), S1K2 (92oC : 100 mesh), S1K3 (92oC : 120 mesh), S2K1 (95oC : 80 mesh), S2K2 (95oC : 100 mesh), S2K3 (95oC : 120 mesh), S3K1 (99oC : 80 mesh), S3K2 (99oC : 100 mesh), S3K3 (99oC : 120 mesh). The observed parameters included physical characteristics (color), chemical characteristics (pH, caffeine content, and total titrable acidity), and organoleptic characteristics (aroma, taste, body, acidity, aftertaste, and overall acceptance). The data obtained from observations were analyzed using analysis of variance (ANOVA) at a 5% significance level using SPSS software. If significant difference was found, the data were further analyzed using the Honest Significant Difference (HSD) test at a %% significance level. The best treatment for the flavor profile of tubruk coffee based on the highest panelist acceptance was obtained in treatment S1K2(92oC : 100 mesh) with an overall score of 3,3 (slightly liked). The highest values for supporting parameters such as pH and total titrable acidity were obtained in treatment S3K1 (99oC : 80 mesh) with values of 6,19 and 0,54%, respectively. In contrast, the treatment that produced the highest caffeine content was S1K3 (92oC : 120 mesh).
THE EFFECT OF BROCCOLI AND CAULIFLOWER FORTIFICATION AND COOKING METHOD ON VITAMIN C LEVELS AND ORGANOLEPTIK PROPERTIES OF CHICKEN NUGGET
This study aimed to determine the effect of broccoli and cauliflower fortification and cooking methods on vitamin C levels, fat, moisture, texture, and organoleptic properties of chicken nuggets.This study used a factorial CRD and factorial RBD (for organoleptic) with two factors, broccoli and cauliflower fortification (P1=30%:0%, P2=15%:15%, P3=0%:30%) and cooking method (M1=deep frying, M2=air frying), with three replications, resulting in 18 experimental units. Data were analyzed using ANOVA at a 5% significance level, followed by HSD for factorial CRD and Duncan's test for factorial RBD if significant differences were found. Broccoli and cauliflower fortification (factor P) affected the vitamin C, texture (scoring), aroma (hedonic and scoring), and taste (hedonic and scoring) of chicken nuggets, but did not affect the fat, moisture, texture (instrumental), and texture (hedonic) levels of chicken nuggets. Cooking method (factor M) affected the vitamin C, fat, moisture, texture (instrumental), texture (hedonic and scoring), aroma (scoring), and taste (hedonic and scoring) of chicken nuggets, but did not affect the aroma (hedonic) organoleptic properties of chicken nuggets. An interaction between the two factors was only found in the organoleptic taste test using scoring of chicken nuggets. Treatment P1 (30% broccoli: 0% cauliflower) produced chicken nuggets with the highest vitamin C (5.59 mg/g), but the panelists didn't like it a bit in terms of taste. The deep frying method (5.34 mg/g) prevented vitamin C loss in chicken nuggets better than the air frying method (4.5 mg/g). Panelists slightly preferred chicken nuggets cooked using the deep frying method.
THE EFFECT OF THE RATIO OF SORGUM FLOUR TO PURPLE SWEET POTATO FLOUR ON THE CHEMICAL AND ORGANOLEPTIC PROPERTIES OF CUPCAKE
Cupcakes made from a combination of sorghum flour and purple sweet potato flour have potential as alternative food products with high nutritional value and attractive sensory properties. However, the optimal ratio of these two flours to produce cupcakes with desirable quality, particularly in terms of chemical characteristics and organoleptic acceptance, has not been clearly determined. This study aimed to evaluate the effect of varying ratios of sorghum flour and purple sweet potato flour on the chemical and organoleptic properties of cupcakes. The research employed an experimental method conducted in the laboratory using a Completely Randomized Design (CRD) with a single factor, namely the ratio of sorghum flour to purple sweet potato flour: (100:0), (20:80), (40:60), (60:40), (80:20), and (0:100). The parameters observed included chemical properties (moisture content, ash content, crude fiber content, and antioxidant activity) and organoleptic properties (color, aroma, texture, and taste). The data were analyzed at a 5% significance level using Co-stat software, and significantly different results were further tested using the Honest Significant Difference (HSD) test at the same level. The results showed that the ratio of sorghum flour to purple sweet potato flour had a significant effect on moisture content, ash content, crude fiber content, antioxidant activity, and color organoleptic scores. The treatment with a flour ratio of 40:60 was identified as the best treatment, meeting the requirements of SNI 01-3840-1995, with moisture content of 16.48%, ash content of 1.28%, crude fiber content of 23.71%, and antioxidant activity of 17.92%. The cupcakes produced were organoleptically acceptable to panelists, with an overall preference classified as slightly liked.
THE EFFECT OF DURATIONS OF SOAKING VARIATION OF KOLANG-KALING IN CALSIUM HYDROXIDE SOLUTION ON THE SEVERAL QUALITY COMPONENTS OF SWEETENED PALM FRUIT
This study aims to determine the effect of duration of soaking variation of kolang-kaling in calcium hydroxide solution on several quality components of sweetened palm fruit. The method used in this study was an experimental method with a completely randomized design (CRD) with one factor, namely duration of soaking with five treatments including P0 (without soaking), P1 (30 minutes soaking), P2 (60 minutes soaking), P3 (120 minutes soaking) and P4 (240 minutes soaking). Each treatment was 3 repetitions so that 15 samples were obtained. Data were analyzed with analysis of variance using Co-Stat. If it was significance difference so analyzed with advanced test of Honestly Significant Differences (HSD) at the 5% level. The results showed that the effect of duration of soaking variation in calcium hydroxide solution had a significantly different effect on moisture, total dissolved solids, acidity level (pH), color, aroma scoring test, texture, color and hedonic test of aroma, texture, color of sweetened palm fruit. But had no significant effect on texture and scoring test as well as hedonic taste of sweetened palm fruit. The results indicated that P1 treatment (30 minute duration of soaking in calcium hydroxide) met the standards of SNI No. 1718:1996 regarding criteria for semi-sweetened, i.e. 68.23 % of moisture, 8.13 °Brix of total dissolved solids, 6.35 of pH, 5.1 N of texture (hardness), 68.23 of brightness level (L*), 68.67 (Yellow Red) of °Hue value, and organoleptic quality preferred by the panelists, with soft texture and sweet taste.
PENGARUH KONSENTRASI GLUKOMANAN PORANG TERHADAP KARAKTERISTIK ROTI TAWAR BEBAS GLUTEN BERBASIS MOCAF DAN PATI JAGUNG
Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi glukomanan porang terhadap karakteristik roti tawar bebas gluten berbasis mocaf dan pati jagung. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan perlakuan konsentrasi glukomanan porang sebagai berikut: P1 (0%), P2 (0,25%), P3 (0,5), P4 (0,75%), P5 (1%), P6 (1,25%). Masing-masing perlakuan diulang sebanyak tiga kali sehingga dapat diperoleh 18 unit percobaan. Data hasil pengamatan dianalisis dengan ANOVA (Analysis of variance) pada taraf nyata 5% menggunakan SPSS. Apabila data tidak memenuhi asumsi normalitas dan homogenitas, maka analisis dilanjutkan dengan uji non-parametrik menggunakan Friedman test. Jika hasil analisis statistik menunjukkan adanya perbedaan yang nyata, maka dilakukan uji lanjut BNJ (Beda Nyata Jujur) untuk data parametrik dan uji Wilcoxon untuk data non-parametrik. Hasil penelitian ini menunjukkan bahwa perlakuan konsentrasi glukomanan porang memberikan pengaruh signifikan terhadap kadar air, kadar abu, volume pengembangan, tekstur dan organoleptik secara hedonik dan scoring pada tekstur. Perlakuan konsentrasi glukomanan porang 0,75% merupakan perlakuan terbaik berdasarkan parameter fisik dan organoleptik roti tawar, yaitu volume pengembangan 337,78%, nilai tekstur 5,564 N, porositas yang berukuran 0,42 mm, dan hasil organoleptik scoring roti tawar bertekstur agak lembut, warna agak krem, agak tidak beraroma asam, tidak berasa asam serta hasil hedonik (warna, aroma, tekstur dan rasa) agak disukai oleh panelis.
THE EFFECT OF THE RATIO OF KEPOK BANANA FLOUR (Musa paradisiaca L.) AND CORN FLOUR (Zea mays) ON THE CHEMICAL AND ORGANOLEPTIC PROPERTIES OF STEAMED BROWNIES
The utilization of local food ingredients such as kepok banana flour and corn flour as substitutes for wheat flour needs to be developed to improve nutritional value of processed food products while reducing dependence on imported ingredients. This study aimed to determine the effect of kepok banana flour and corn flour ratios on chemical and organoleptic properties of steamed brownies. A Completely Randomized Design with one factor and six treatment ratios 100:0, 90:10, 80:20, 70:30, 60:40, and 50:50, with three replications, was applied. Observed parameters included moisture, ash, and fat contents, as well as color, aroma, texture, and taste evaluated using hedonic and scoring tests. Data were analyzed using analysis of variance at a five percent significance level followed by the Honestly Significant Difference test. Results showed that flour ratio variations affected brownie characteristics, and the 70:30 ratio produced the best chemical quality and highest panelist preference as local product.
EFFECT OF WATERMELON (Citrullus lanatus) ALBEDO FLOUR ADDITION ON THE PHYSIC, CHEMICAL AND SENSORY CHARACTERISTICS OF MOCAF-BASED MALE LAYER CHICKEN MEATBALLS
This study aimed to evaluate the effect of watermelon (Citrullus lanatus) albedo flour addition on the physic, chemical and organoleptic quality of MOCAF (Modified Cassava Flour)-based male layer chicken meatballs. The research employed an experimental method using a Completely Randomized Design (CRD) with one factor and six levels of watermelon albedo flour addition, namely P0 (0%), P1 (1.5%), P2 (3.0%), P3 (4.5%), P4 (6.0%), and P5 (7.5%), with three replications. The parameters observed included chemical quality (moisture content, ash content, protein content, calcium content, and iron content), physical quality (hardness, Springiness, and water-holding capacity), 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 significance level. The results showed that the addition of watermelon albedo flour had a significant effect on all observed parameters, except for aroma and color attributes in the hedonic organoleptic test. The best treatment of MOCAF-based male layer chicken meatballs with watermelon albedo flour addition was obtained at treatment P3 (4.5%), which resulted in a moisture content of 65.89%, ash content of 1.97%, protein content of 11.24%, calcium content of 21.50 mg/100 g, iron content of 6.11 mg/100 g, texture hardness of 14.55 N, Springiness of 9.17 mm, and water-holding capacity of 54.50%. Organoleptically, the meatballs exhibited a very chewy to slightly firm texture and were preferred by panelists, had a savory taste and were liked, showed a weak chicken meat aroma and were slightly liked, and displayed a yellowish-gray color that was moderately preferred by panelists.
Bakso Ayam Pejantan, MOCAF, Tepung Albedo Semangka
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).
Copyright (c) 2025 Jurnal Edukasi Pangan
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 EFFECK OF THE RATIO OF MOCAF AND CUTTLESFISH BONE FLOUR ON THE CHEMICAL, PHYS- ICAL AND ORGANOLEPTIC PARAMETERS OF CRACKERS
Modified cassava flour (mocaf) is cassava flour that has undergone physical, chemical, and biologi- cal modifications that have the potential to substitute wheat flour because it is gluten-free, but has a rela- tively low calcium content. Efforts to increase the nutritional value of mocaf crackers can be done by add- ing cuttlefish bone flour as a source of calcium. This study aims to determine the effect of the ratio of mocaf flour and cuttlefish bone flour on the chemical, physical, and organoleptic characteristics of crackers. The study was conducted experimentally using a one-factor Completely Randomized Design (CRD), namely the ratio of mocaf flour and cuttlefish bone flour with six treatment levels (100:0, 99:1%, 98:2%, 97:3%, 96:4%, 95:5%). The parameters observed included water content, ash content, calcium content, texture, color (L* and °Hue values), and organoleptic tests including texture, color, aroma, and taste. Data were analyzed using analysis of variance (ANOVA) at a significance level of 5% and different data were further tested (HSD). The results showed that the difference in the ratio of mocaf and cuttlefish bone flour signifi- cantly affected the water content, texture, color, and all organoleptic parameters, but did not significantly affect the ash content. Treatment with a ratio of mocaf and cuttlefish bone flour of 99:1% produced crack- ers with a water content of 4.56%, ash content of 4.75%, calcium content of 1.86%, a crunchy texture and was somewhat liked by the panelists. Thus, cuttlefish bone flour has the potential to be used as a source of calcium in the manufacture of mocaf-based crackers.
THE EFFECT OF OKARA FLOUR CONCENTRATION ON BROWNIES QUALITY
Brownies are dense cut cakes with a soft texture and rich chocolate flavor. Over time, the variety of flavors and shapes of brownies continues to develop and is increasingly popular among cake lovers. Therefore, it is necessary to find alternative flours as a substitute for wheat flour using local foods originating from Indonesia. This study aims to determine the effect of okara concentration on the quality of brownies. The design used in this study was a Completely Randomized Design (CRD) with one okara flour substitution factor consisting of 6 treatment levels, namely 0%, 20%, 60%, 80%, and 100%. The parameters tested were water content, Aw, fiber content, protein content and organoleptic (aroma, taste, texture, color). Data from the observation of physical and organoleptic chemical parameters were tested using Kruskal Wallis and if there were significant differences were carried out pairwise comparisons. Differences in okara flour concentrations had a significant effect on water content, water activity, protein content, fiber content, texture, swelling power, organoleptic properties of aroma, texture, hedonic taste and scoring. However, there was no significant difference in terms of hedonic color or scoring. The maximum use of okara flour in making Brownies to produce the best quality is in the T2 treatment (40%) with a water content of 13.88%, a protein content of 7.07%, a fiber content of 5.56%, an aw value of 0.68%, with a slightly unpleasant aroma, a slightly soft texture, a sweet taste and a dark brown color.
THE EFFECT OF EDIBLE COATING FROM COMBINATION OF CORN STARCH AND VIRGIN COCONUT OIL ON THE PHYSICAL AND CHEMICAL PROPERTIES OF TOMATOES
This research aimed to determine the effect of edible coating made from combinations of corn starch and Virgin Coconut Oil on the physical and chemical properties of tomatoes. The experiment used a Completely Randomized Design (CRD) with the following treatment combinations of corn starch and VCO: P0 (control), P1 (2% starch : 0.5% VCO), P2 (2% starch : 1% VCO), P3 (2% starch : 1.5% VCO), P4 (4% starch : 0.5% VCO), P5 (4% starch : 1% VCO), and P6 (4% starch : 1.5% VCO). Each treatment was repeated three times, resulting in a total of 21 experimental units. The data were analyzed using Analysis of Variance (ANOVA) at a 5% significance level with Co-stat software. Significant differences among treatments were further tested using the Honestly Significant Difference (HSD) test. The parameters tested were weight loss, firmness, and color (L* value and oHue), moisture, and vitamin C. The results showed that the edible coating made from the combination of corn starch and VCO had a significant effect on weight loss, firmness, color, moisture content, and vitamin C of tomatoes. The best treatment was the combination of 4% corn starch and 1.5% VCO, which produced tomatoes with 5.60% of weight loss, 13.90 N of firmness, 43.45 of L value, 53.68 of oHue (red), 94.57% of moisture, and 30.68 of mg/100g vitamin C in the 10th day of storage.
UTILIZATION OF MARIGOLD FLOWERS (Tagetes erecta L.) AS INSTANT HERBAL TEA WITH THE ADDITION OF CINNAMON POWDER (Cinnamomum burmannii): REVIEWED FROM CHEMICAL AND ORGANOLEPTIC PROPERTIES
This study aims to determine the effect of using marigold flowers as instant herbal tea with the addition of cinnamon powder. The method used in this SS is an experimental method with a Completely Randomized Design (CRD) single factor, namely the addition of cinnamon powder to herbal tea with five treatments (P0: 0%, P1: 2%, P2: 4%, P3: 6%, and P4: 8%). The observed parameters are water content, ash content, water extract content, total phenol, antioxidant activity, and organoleptic tests (color, aroma, and taste). Each treatment was repeated 3 times, resulting in 15 experimental units. The data obtained were analyzed using the One-Way Analysis of Variance (ANOVA) method at the 5% level with SPSS software, and for data that showed significant differences, a further Honest Significant Difference (HSD) test was conducted at the 5% level. The results show the best treatment is P2 with water content of 9,171%; ash content 5,062%; water extract content 36,821%; total phenol 6,866 mg GAE/g; antioxidant activity 71,450%; with a liking level of "like" for the color parameter and "ordinary" for the aroma and taste parameters.
THE STUDY OF THE USE OF FISH BONE FLOUR AND PORANG FLOUR (Amorphophallus muelleri) IN THE MAKING OF SNAKEHEAD FISH MEATBALLS
This study aimed to determine the effect of using porang flour as a binder and fish bone flour as a calcium source in the production of snakehead fish meatballs. The research employed an experimental method using a Completely Randomized Design (CRD) with one factor and six treatments of fish bone flour and porang flour, namely P0 (0 g:0 g), P1 (5 g:2 g), P2 (10 g:4 g), P3 (15 g:6 g), P4 (20 g:8 g), and P5 (25 g:10 g), each repeated three times. The observed parameters included chemical quality (moisture, protein, ash, and calcium content), physical quality (hardness and elasticity), and organoleptic quality (aroma, taste, texture, and color). The data were analyzed using Analysis of Variance (ANOVA) at a 5% significance level with Co-Stat software, followed by the Honestly Significant Difference (HSD) test at the same level. The results showed that the use of fish bone flour and porang flour had a significant effect on all tested parameters. The best treatment was obtained in P2, which used 10% fish bone flour and 4% porang flour, resulting in a moisture content of 67.09% and protein content of 10.62%, both meeting the Indonesian National Standard (SNI) 7266:2017, with a calcium content of 63.28 mg/100 g. The hedonic organoleptic test results showed that panelists preferred the aroma, taste, texture, and color, with sensory scores indicating a moderately distinct fish aroma, savory taste, slightly chewy texture, and grayish color.
CHRACTERISTICS OF SNACK BARS BASED ON SORGHUM FLOUR (SORGHUM BICOLOR) AND PUFFED SORGHUM WITH EGG WHITE PROPORTIONS AS A BINDING AGENT
This research aimed to determine the effect of egg white proportion as a binding agent on the chemical, physical, and organoleptic characteristics of snack bars based on sorghum flour (Sorghum bicolor) and puffed sorghum. The study employed a completely randomized design (CRD) with five treatments of egg white proportions: P1 (20%), P2 (40%), P3 (60%), P4 (80%), and P5 (100%), each replicated four times, so that 20 experimental units are obtained. Observed parameters included moisture content, ash content, protein content, crude fiber, texture, and organoleptic properties (color, aroma, taste, and texture). The results showed that the addition of egg white significantly affected the protein content and both physical and hedonic texture of the snack bars but did not significantly affect moisture, ash, fiber, color, aroma, or taste. Increasing the proportion of egg white increased the protein level and compactness of the texture. The best treatment was P3 (60% egg white), with the highest protein content of 12,73%, hardness value of 15,20 N, and the highest hedonic texture score (3.75), indicating a compact, dense texture that was well-accepted by panelists.
THE EFFECT OF THE COMBINATION OF WHEAT FLOUR, MOCAF, AND SORGHUM FLOUR (SORGHUM BICOLOR L.) ON THE QUALITY OF SOFT ROLL BREAD
The purpose of this study was to determine the effect of the combination of wheat flour, mocaf, and sorghum flour on the quality of low-gluten soft roll bread. The method used in this study is an experimental method carried out in the Laboratory and designed using a Completely Randomized Design (CRD) of one factor, namely the difference in the ratio of mocaf and sorghum flour 6 treatments and 3 replications. The treatments in this study were P1 (50%: 50%: 0%), P2 (50%: 40%: 10%), P3 (50%: 30%: 20%), P4 (50%: 20%: 30%), P5 (50%: 10%: 40%), and P6 (50%: 0%: 50%). The data obtained were analyzed using Co-Stat Software and significantly different data were further tested using the Honestly Significant Difference Test (HSD) at the 5% level. The combination treatment of mocaf and sorghum flour gave a significantly different effect on ash content, protein content, crude fiber content, swelling power, texture, color, and organoleptic scoring (color, aroma, texture, and taste) and hedonic (color, texture, and taste), but did not significantly affect protein content and hedonic organoleptic (aroma). The ratio of 50% wheat flour, 20% mocaf, and 30% sorghum flour is the best treatment with a water content of 27.67%, ash content of 2.68%, protein content of 10.30%, and crude fiber content of 1.51% in accordance with SNI 8371-2018 and the hedonic organoleptic assessment revealed that the texture was preferred, while the color, aroma, and taste were fairly preferred by the panelists.
THE EFFECT OF MORINGA LEAF FLOUR FORTIFICATION ON THE CHEMICAL AND ORGANOLEPTIK PROPERTIES OF CORN FLAKES
This study aims to determine the effect of moringa leaf flour fortification on the chemical and organoleptic properties of corn flakes. The design used in this study was a completely randomized design (CRD) consisting of six treatments of moringa leaf flour addition, namely P1 (0%), P2 (3%), P3 (5%), P4 (7%), P5 (9%), and P6 (11%). The parameters observed included chemical properties (moisture content, ash content, protein content, and crude fiber content) as well as hedonic and scoring organoleptic properties (color, aroma, texture, and taste). The chemical parameter observation data were analyzed using ANOVA, while the organoleptic parameters were analyzed using the Friedman test at a 5% level using SPSS software. Data with significant differences were further tested using BNJ (Beda Nyata Jujur) for chemical parameters and the Wilcoxon test for organoleptic parameters. The results showed that the addition of moringa leaf flour had a significant effect on ash content, protein content, crude fiber content, organoleptic color, aroma, and taste, but had no significant effect on moisture content and cereal texture. The best treatment was the addition of 5% moringa leaf flour with a moisture content of 2.31%, ash content of 0.60%, protein content of 12.37%, crude fiber content of 0.72%, with organoleptic scoring values of light brownish-green color, neutral aroma, crispy texture, and neutral taste, as well as hedonic values (color, aroma, taste, and texture) preferred by the panelists.
THE EFFECT OF KATUK LEAF FLOUR (SAUROPUS ANDROGYNUS) SUBSTITUTION ON THE ANTIOXIDANT ACTIVITY AND PHYSICOCHEMICAL PROPERTIES OF COOKIES
Cookies are one of the popular light food products among various consumer groups but are low in antioxidants. Katuk leaves (Sauropus androgynus) contain flavonoids, phenolics, and vitamin C as natural antioxidants that can enhance the nutritional value of cookies. This study aims to determine the effect of substituting katuk leaf flour on the antioxidant activity, physicochemical properties, and organoleptic characteristics of cookies. The method used in this research is an experimental method with a single-factor Completely Randomized Design (CRD), namely the substitution of katuk leaf flour with six treatments (P0: 0%, P1: 2%, P2: 4%, P3: 6%, P4: 8%, and P5: 10%). The results show that the substitution of katuk leaf flour has a significant effect on antioxidant activity, moisture content, ash content, texture, color, and organoleptic properties (color, aroma, texture, taste, and overall). The results indicate that the treatment with katuk leaf flour substitution produces the best formulation in P2 (wheat flour 96%: katuk leaf flour 4%) with ash content 1.67%, antioxidant activity 75.03%, texture 15.81 N, color oHue 103.14 and L value 49.85, and organoleptic properties where the color, texture, and taste of the biscuits are most preferred by the panelists, but the moisture content of 6.48% still exceeds the SNI standard (≤5%).
THE EFFECT OF TEMPERATURE AND DURATION OF AIR FRYER USE ON THE CHEMICAL AND ORGANOLEPTIC PROPERTIES OF OYSTER MUSHROOM NUGGETS
This study aims to investigate the impact of temperature and duration of air fryer on the chemical and sensory properties of oyster mushroom nuggets. The research employed a Randomized Block Design (RBD) with two factors: chemical properties (moisture content, protein, ash, and fat) and physical properties (texture). The organoleptic test used a Completely Randomized Design (CRD) based on the combination of treatment factors. Data analysis was carried out using ANOVA at a 5% significance level with the SPSS application. The results showed that temperature significantly affected moisture, protein, ash, and fat contents, whereas the duration of air fryer use influenced ash and fat content. Organoleptic tests revealed that the treatments had no significant effect on hedonic attributes (color, texture, aroma, and taste) and texture scoring, but they affected color scoring. The best treatment was at 200°C for 10 minutes, which resulted in 40.58% moisture, 5.16% protein, 0.54% ash, and 6.93% fat contents, all of which complied with SNI 6683:2024 standards. Organoleptically, the oyster mushroom nuggets had a color and taste those panelists liked, while the texture and aroma were moderately liked, with a bright yellow color and a fairly firm texture.
EFFECT OF THE COMPARISON OF SORGUM FLOUR (SORGHUM BICOLOR L.) AND MUNG BEAN FLOUR (VIGNA RADIATA) ON THE PHYSICAL, CHEMICAL, AND ORGANOLEPTIC CHARACTERISTICS OF COOKIES
This study aims to determine the effect of the ratio of sorghum flour (Sorghum bicolor L.) to mung bean flour (Vigna radiata) on the physical, chemical, and organoleptic characteristics of cookies. The research was conducted experimentally using a Completely Randomized Design (CRD) with one factor: variations in the ratio of sorghum flour to mung bean flour (100:0, 85:15, 80:20, 75:25, 70:30). The observed parameters included moisture content, protein content, texture, color, and organoleptic properties (color, aroma, texture, and taste). Each treatment was repeated three times, resulting in a total of 15 experimental units. Data were analyzed using Analysis of Variance (ANOVA) at a 5% significance level with Co-Stat software, followed by a Least Significant Difference (LSD) test at the 5% level. The results showed that the best formulation was P2 (80% sorghum flour : 20% mung bean flour), which produced cookies with a moisture content of 4.99%, protein content of 12.26%, texture of 7.54N, color °Hue of 85.54, L value of 64.35, and the most preferred taste based on the organoleptic test.
EFFECT OF SOYBEAN FLOUR (Glycine max L.) ADDITION ON THE PHYSICOCHEMICAL AND ORGANOLEPTIC CHARACTERISTICS OF YELLOW SWEET POTATO (Ipomoea batatas L.) COOKIESc Characteristics Of Yellow Sweet Potato (Ipomoea batatas L.) Cookies
Cookies are generally made from wheat flour, which contains gluten and cannot be consumed by individuals with gluten intolerance, such as those with celiac disease and autism spectrum disorder (ASD). Moreover, wheat is not a locally grown crop and its use still depends on imports. This study aims to develop gluten-free cookies using yellow sweet potato flour with the addition of soybean flour as an effort to increase protein content. The study used a Completely Randomized Design (CRD) with six levels of soybean flour addition (0%, 15%, 20%, 25%, 30%, and 35%). Each treatment was repeated three times, resulting in 18 experimental units. The observed parameters included protein content, moisture content, ash content, texture, and organoleptic evaluation. The data were analyzed using Analysis of Variance (ANOVA) at a 5% significance level with Co-Stat software. Significant differences were further tested using the Honestly Significant Difference (HSD) test. The best treatment was obtained with 25% soybean flour addition (P3), which resulted in a protein content of 9,72%; moisture content of 7,2%; ash content of 2,43%, texture of 4,67 N, and cookies characteristics with a slightly dominant sweet potato aroma, sweet taste, crispy texture, and yellowish-brown color.
THE EFFECT OF RATIO OF TARO FLOUR AND MOCAF ON THE PHYSICAL, CHEMICAL, AND ORGANOLEPTICS PROPERTIES OF HIGH-FIBER BISCUITS
This research wanted to know the effect of ratio of taro flour and mocaf in the physical, chemical and organoleptic properties of high-fiber biscuits. The research utilized a Completely Randomized Design (CRD) with a single factor, i.e. the ratio of taro flour and mocaf that consisting of six levels (100%:0%; 80%:20%; 60%:40%; 40%:60%; 20%:80%; and 0%:100%). The observed parameters included texture (measured using a CT3 Texture Analyzer by Brookfield), color (measured using a CS10 Colorimeter by HangZhou), moisture, crude fiber, iron, calcium, and organoleptic characteristics (texture, color, and taste) assessed through scoring and hedonic methods. Data were analyzed using Analysis of Variance (ANOVA) at a 5% significance level with Co-stat software. If significant differences were found, a further analysis was conducted using the Honestly Significant Difference (HSD) test. The results showed that the different ratios of taro flour and mocaf had a significant effect on texture, color, moisture, crude fiber, and organoleptic properties (texture, color, and taste). The best treatment was found in the ratio of 100% taro flour and 0% mocaf, that producing biscuits with a texture value of 3.9 N; color value of 78.64 (Yellow Red); moisture of 4.81%; crude fiber of 25.71%; iron of 0.59 mg/100g; calcium of 0.51 mg/100g; and organoleptic properties described as crispy texture, yellowish-brown color, slightly savory taste, and moderately preferred by panelists.
EFFECT OF THE RATIO OF MOCAF-KEPOK BANANA COMPOSITE FLOUR AND MORINGA LEAF FLOUR ON THE CHARACTERISTICS OF BAKED BROWNIES
This study aimed to determine the effect of the composite flour ratio of mocaf–kepok banana flour and moringa leaf flour on the characteristics of baked brownies. A Completely Randomized Design (CRD) was used with the ratio of mocaf–kepok banana flour to moringa flour as the treatment factor, consisting of six levels: 100%:0%; 95%:5%; 90%:10%; 85%:15%; 80%:20%; and 75%:25%. The parameters analyzed included moisture content, ash content, protein content, texture (using a Texture Analyzer with a TA10 Cylinder), color (measured with a Colorimeter CS10 HangZhou), and organoleptic properties (aroma, taste, texture, and color). Data were analyzed using Analysis of Variance (ANOVA) at a 5% significance level with Co-Stat software, followed by Duncan's Multiple Range Test (DMRT) at the same significance level for significantly different results. The best treatment was found in brownies with a 75%:25% ratio of mocaf–kepok banana flour to moringa flour, which resulted in a moisture content of 20.56%; ash content of 2.14%; protein content of 12.80%; texture of 7.68 N; and color (L* value) of 20.61%, and organoleptically the brownies had a dark brown color, slightly grassy aroma, slightly dense texture, slightly bitter taste, and were moderately liked by panelists.
EFFECT OF THE RATIO OF MOCAF AND SORGHUM FLOUR ON THE CHEMICAL CHARACTERISTICS AND ORGANOLEPTICS OF CHIPS CHEESE CAKE
This study aimed to determine effect of the ratio of mocaf and sorghum flour on the chemical characteristics and organoleptics of chips cheese cake. The design used in this study was a Completely Randomized Design (CRD) with a ratio factor of mocaf and sorghum flour consisting of 6 treatment levels, namely 100%: 0%, 90%: 10%, 80%: 20%, 70%: 30%, 60%: 40%, and 50%: 50%. The parameters tested were moisture, ash, fiber, protein content, and organoleptics (aroma, taste, texture, and color). The observation data were analyzed using analysis of variance (ANOVA) at a significance level of 5% using Co-Stat. If there significantly different data were further tested using the LSD test method at a 5% significance level. The best treatment in this study is the chips cheese cake with a ratio of mocaf and sorghum flour of 60%:40%, which resulted in moisture 3.36%; ash 1.38; fiber 0.35%; protein content 11.61%, a brownish yellow color, crispy and accepted by the panelists.
THE EFFECT OF COOKING METHOD AND LENGTH ON THE CHEMICAL AND ORGANOLEPTIC CHARACTERISTICS OF WET NOODLES WITH BLACK RICE FLOUR SUBSTITUTION (Oryza sativa L. indica)
This research aims to determine the effect of cooking methods and time on the chemical and organoleptic characteristics of black rice (Oryza sativa L. indica) wet noodles. The method used in this research used a Completely Randomized Design (CRD) with two factors in combination, namely the method and cooking time which consisted of 6 treatments P1L1 (Boiling for 10 minutes) P1L2 (Boiling for 15 minutes) P1L3 (Boiling for 20 minutes) P2L1 (Steaming for 10 minutes) P2L2 (Steaming for 15 minutes) P2L3 (Steaming for 20 minutes) with 3 repetitions, so that 18 experimental units were obtained. Data from chemical and organoleptic observations were analyzed using analysis of diversity (Analysis Of Variance) at a real level of 5% using Co-stat software. If there is a significant difference, a further test is carried out using BNJ 5%. The best research results were in the steaming method treatment with a cooking time of 15 minutes which produced wet noodles with a water content of 34.64%, ash content of 1.1%, protein content of 15.45%, fiber content of 16.27 %, antioxidant activity 75.83%, and physical test (color) L value 25.03%, oHue value 36,83% and has organoleptic acceptance that is preferred by panelists for aroma, taste and color both hedonic and scoring.
THE EFFECT OF SHRIMP SHELL FLOUR ADDING ON SEVERAL QUALITY COMPONENTS OF MOCAF CRACKERS
This study aimed to determine the effect of shrimp shell flour adding on the quality of MOCAF based crackers. The research design used was a Completely Randomized Design (CRD) with one factor, namely the addition of shrimp shell flour, consisting of 6 treatment levels (0%, 5%, 10%, 15%, 20%, 25%). The tested parameters included moisture, texture (crispness), color and organoleptic properties (color, flavour, texture, and taste). The observed data were analyzed using Analysis of Variance (ANOVA) at a 5% significance level with CoStat software. If significant differences were found, further analysis was conducted using the Honestly Significant Difference (HSD) test at the 5% level. The results showed that the addition of shrimp shell flour had a significant effect on the moisture of the crackers before frying, color (before and after frying), texture, and the organoleptic attributes including color, taste, aroma, and texture (hedonic and scoring tests). However, it had no significant effect on the moisture of the crackers after frying. The results showed that the best treatment was the cracker with of 25% shrimp shell flour. Before frying the moisture was 10.03% and 3.09% after frying, meeting the SNI quality standards. The physical texture value was 19.24 N, and the color values before and after frying were 82.08 (Yellow Red) and 68.18 (Yellow Red), respectively. The organoleptic properties of the mocaf crackers in the P5 treatment showed that the taste, flavour, and texture were “slightly liked” by the panelists, with a dark brown color, shrimp flavour, savory taste, and crispy texture.