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All Journal Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering)
Dase Hunaefi
IPB University
Agriculture, Biological Sciences & Forestry Engineering

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Product Development of High Carotenoids Chocolate Confectionery Based on Red Palm Olein Oleogel Tria Amanda; Nur Wulandari; Dase Hunaefi
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol. 14 No. 5 (2025): October 2025
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtepl.v14i5.1893-1904

Abstract

Red palm oil (RPO)-based oleogel had potential as a substitute for cocoa butter substitute (CBS) in the manufacture of chocolate confectionery. This study aimed to obtain the optimum formula of chocolate confectionery with RPO-based oleogel and determine the physicochemical characteristics, sensory profile and hedonic rating, nutrition facts, and contribution to meet the vitamin A requirement. The methods used were: (1) manufacture and characterization of RPO-based oleogel, (2) optimization formulas of chocolate confectionery with RPO-based oleogel by D-optimal mixture design, and (3) characterization of chocolate confectionery with RPO-based oleogel. The result showed that RPO-based oleogel had a high carotenoid content of 545.87±3.39 mg/kg and slip melting point of 46.67‒47.83°C. The optimum formula was 17.780% CBS, 13.880% RPO-based oleogel, and 3.340% stearin which had a texture of 1861.49 gf and total carotenoids of 207.861 mg/kg. The sensory profile of chocolate confectionery with RPO-based oleogel based on the RATA method was yellow color; sweet, milk, fatty, and vanilla flavor; sweet, bitter, and fatty aftertaste; hard texture; melted, sandy, and sticky mouthfeel. The score of children panelists’ liking was 4.52 (liked extremely). One serving size of this product fulfilled 12% of the daily vitamin A requirement from the total requirement of 600 RE.
NIR-Based Predictive Modelling for the Quantification of Sucrose, Glucose, and Fructose in Brown Sugar from Oil Palm Trunk Sap Sharly Claudia Alghai Sani; Dase Hunaefi; Faleh Setia Budi; Yessie Widya Sari; Ilham Akbar Ibrahim; Noviani Rustanto
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol. 15 No. 1 (2026): February 2026
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtepl.v15i1.256-267

Abstract

Using oil palm trunk sap as a raw material for brown sugar is an innovative alternative for local product diversification. However, craftsmen's limited access to laboratory analysis methods is challenging to maintain product quality consistency. This study aims to evaluate the feasibility of using near-infrared spectroscopy (NIRS) combined with chemometric modelling for the estimation of sucrose, glucose, and fructose content in brown sugar derived from oil palm trunk sap. This method combines destructive analysis using high-performance liquid chromatography (HPLC) as a reference with non-destructive NIRS analysis and partial least squares regression (PLSR) modelling. The prediction model performed very well for glucose with an R² of 0.991, while for sucrose it was 0.850 and fructose 0.860. However, the relatively high values of SEC and SEP and the low prediction consistency (<20%) indicate that the current chemometric strategy is not yet fully adequate, suggesting the need for a larger and more process-representative sample set, more rigorous consideration of sample representativeness and laboratory reference uncertainty (SEL), and the inclusion of laboratory reference error (SEL) from HPLC data to enable more robust and reliable model development. These findings indicate that NIRS has potential as a fast and non-destructive method for brown sugar quality control, but further development is needed to make the model more reliable under various production conditions.
Antioxidant Activity and Sensory Profile Characterization of Herbal Tea Made of Melinjo (Gnetum gnemon L.) Peels and White Turmeric (Curcuma zedoaria) Alifah Lailatul Rahmah; Dase Hunaefi; Nancy Dewi Yuliana
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol. 15 No. 3 (2026): June 2026
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtepl.v15i3.980-990

Abstract

Melinjo peel, a by-product of melinjo cracker production, has the potential to become waste if not utilized optimally. Howeever, it contains bioactive compounds that can be processed into herbal tea bags with health benefits. Melinjo peel has relatively low antioxidant activity; therefore, the addition of other ingredients, such as white turmeric is necessary to enhance the functional value of the herbal tea. Herbal tea bags generally have a slightly bitter and astringent taste; thus, stevia leaves were added as a natural sweetener. Formula optimization of the herbal tea was carried out using response surface methodology (RSM), with total flavonoid content and antioxidant activity as the measured responses. The optimal formula was further subjected to sensory profile characterization (RATA method and hedonic rating) to determine the selected formulation. The selected herbal tea formula consisted of 50% melinjo peel, 40% white turmeric, and 10% stevia leaves. Based on the RATA test, the herbal tea was characterized by attributes of licorice, sweet, floral, bitter aftertaste, astringency, and metallic aftertaste, with an average liking score of 3.51 (liked).
Co-Authors Alifah Lailatul Rahmah Faleh Setia Budi Ilham Akbar Ibrahim Nancy Dewi Yuliana Noviani Rustanto Nur Wulandari Sharly Claudia Alghai Sani Tria Amanda Yessie Widya Sari