Article Per Year (5 Year)
p-Index From 2021 - 2026
0.408
P-Index
This Author published in this journals
All Journal Multidiciplinary Output Research for Actual and International Issue (Morfai Journal)
Adhania Andika Prayudanti
universitas Dr. Soetomo Surabaya
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Social Sciences Other

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
CHEMICAL AND SENSORY CHARACTERISTICS OF ANALOGUE CHICKEN POPCORN BASED ON SHIITAKE MUSHROOMS, TVP, AND SEITAN Jessica Lukito; Yuyun Yuniati; Adhania Andika Prayudanti
Multidiciplinary Output Research For Actual and International Issue (MORFAI) Vol. 6 No. 3 (2026): Multidiciplinary Output Research For Actual and International Issue
Publisher : RADJA PUBLIKA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5281/zenodo.20322812

Abstract

Currently, plant-based foods are becoming a trend among the public, this is due to the increasing awareness of health and environmental sustainability. One potential innovation is analog popcorn chicken formulated from high-protein plant ingredients. This study aims to develop and analyze the characteristics of analog popcorn chicken based on shiitake mushrooms, TVP, and seitan as an alternative to meat. The study used a Completely Randomized Design (CRD) with four treatments in the form of variations in the concentration of the main ingredients. Chemical analysis included protein content, crude fiber, water content, and ash content, while organoleptic tests were carried out by 25 untrained panelists to assess color, aroma, taste, and texture. Chemical data were analyzed using ANOVA at a significance level of 5%, while sensory data were analyzed using the Kruskal–Wallis test. The results showed that variations in the proportion of ingredients had a significant effect (p<0.05) on water content, protein content, crude fiber content, and texture preferences, but did not significantly affect ash content, color, aroma, and taste. The best treatment was obtained in formulation A3 (25% shiitake and seitan mushroom mixture: 75% TVP) with chemical characteristics of 15.67% protein content, 9.32% crude fiber, 41.59% water content, and 3.24% ash content. Organoleptically, the best treatment product had a "like" acceptance level for all parameters with the highest texture preference score of 4.04. This product has the potential to be developed as a nutritious plant-based food alternative to processed meat.
PHYSICOCHEMICAL AND ORGANOLEPTIC QUALITY ANALYSIS OF GLUTEN-FREE WET NOODLES BASED ON SORGUM FLOUR ( SORGHUM BICOLOR L. MOENCH) Daniel Eka Bekti Saputra; Fadjar Kurnia Hartati; Adhania Andika Prayudanti
Multidiciplinary Output Research For Actual and International Issue (MORFAI) Vol. 6 No. 2 (2026): Multidiciplinary Output Research For Actual and International Issue
Publisher : RADJA PUBLIKA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5281/zenodo.18459634

Abstract

Dependence on wheat flour in Indonesia encourages efforts to develop local food ingredients such as sorghum which has a low glycemic index and high antioxidant content. However, the absence of gluten causes sorghum noodle dough to be less flexible and easily broken, so natural binding agents such as apple peel puree containing pectin, soluble dietary fiber, and polyphenols are needed to improve the dough structure. This study aims to analyze the physicochemical and organoleptic qualities of gluten-free wet noodles using sorghum flour as the main ingredient and the addition of apple peel puree as a source of fiber and bioactive compounds. The study used a quantitative laboratory experimental method with a Completely Randomized Design (CRD) consisting of 4 levels of sorghum flour/ S and apple peel puree/ P formulation treatments (S1P1 90:10, S2P2 80:20, S3P3 65:35, S4P4 50:50) with three replications. The parameters observed included protein content, crude fiber content, noodle flexibility, and organoleptic tests (color, aroma, taste, texture). All data were analyzed using ANOVA, if there was a significant or very significant difference, further testing was carried out. Parametric data using BNT/BNJ/Duncan depending on the KK value, while non-parametric data using Kruskal Walis test followed by effectiveness test. The results showed that the S1P1 treatment (90% sorghum flour: 10% apple peel puree) was the best treatment based on the effectiveness test with the highest yield value (NH) of 0.72. This treatment produced wet noodles with characteristics of 10.42% protein content, 1.51% crude fiber content, and tensile strength value of 0.84 N, and organoleptically preferred by panelists in the parameters of color (4.29), aroma (3.66), taste (4.49), and elasticity (4.39).
Co-Authors Daniel Eka Bekti Saputra Fadjar Kurnia Hartati Jessica Lukito Yuyun Yuniati