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All Journal Multidiciplinary Output Research for Actual and International Issue (Morfai Journal)
Retnani Rahmiati
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

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STUDY OF THE EFFECT OF TOFU DUMP AND OKRA FLOUR SUBSTITUTION ON THE CONTENT OFSTUDY OF THE EFFECT OF TOFU DUMP AND OKRA FLOUR SUBSTITUTION ON THE CONTENT OF PROTEIN, FIBER, F PROTEIN, FIBER, FAT, CARBOHYDRATE, AND ORGANOLEPTIC PROPERTIES OF CHICKEN NUGGET Jessica Novanti Kurniawan; Yuyun Yuniati; Retnani Rahmiati
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.20566760

Abstract

The use of alternative plant-based food ingredients in processed meat products has the potential to increase nutritional value while diversifying raw materials . This study aims to analyze the effect of tofu dregs and okra flour substitution on the chemical and organoleptic characteristics of chicken nuggets and determine the best formulation based on effectiveness testing. The study was conducted as a laboratory experiment using a Completely Randomized Design (CRD) with four levels of substitution of tofu dregs and okra flour (0%, 25%, 50%, and 75%), each repeated three times. The chemical parameters analyzed included protein (Kjeldahl), fat (Soxhlet), fiber (gravimetric), and carbohydrate (by difference) levels . Organoleptic tests were conducted using the hedonic method by 20 trained panelists on color, aroma, taste, and texture attributes. Chemical data were analyzed using ANOVA at the 5% level and further tests, while organoleptic data were analyzed using the Friedman test. The results showed that the substitution of tofu dregs and okra flour significantly affected the chemical and organoleptic characteristics of chicken nuggets. Increasing the substitution level significantly increased protein and fiber levels and decreased fat and carbohydrate levels, but decreased the level of panelist acceptance of sensory attributes. Based on the effectiveness test, the treatment with the highest substitution showed the best total effectiveness value due to the superiority of nutritional parameters, although the control treatment had the highest organoleptic acceptance. Thus, the substitution of tofu dregs and okra flour has the potential to be used to increase the nutritional value of chicken nuggets, while still paying attention to formulation optimization to maintain the sensory quality of the product.
THE EFFECT OF THE PROPORTION OF SORGUM FLOUR (Sorghum bicolor) AND JACKFRUIT SEED FLOUR (Artocarpus heterophyllus) ON THE PHYSICOCHEMICAL AND ORGANOLEPTIC PROPERTIES OF CRISPY GLUTEN FREE BROWNIES Angelie Lavionda; Bambang Sigit Sucahyo; Retnani Rahmiati; Yuda Agustian
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.20750185

Abstract

Crispy brownies are a popular bakery product innovation due to their crispy texture and distinctive taste. With the increasing interest in gluten-free foods, the use of local non-wheat raw materials such as sorghum flour (Sorghum bicolor) and jackfruit seed flour (Artocarpus heterophyllus) is important to develop as an alternative to wheat flour. Both ingredients have the potential to support the physicochemical and organoleptic quality of the product. This study aims to examine the effect of variations in the proportion of the two flours and determine the optimal formulation of gluten-free crispy brownies . The study used an experimental method with a completely randomized design (CRD) with one factor , namely the difference in the concentration of the combination of sorghum flour and jackfruit seed flour. The treatment consisted of 5 levels, namely P1 (90 %: 10%), P2 (80%: 20%), P3 (70%: 30%), P4 (60%: 40%), and P5 (50%: 50%), each treatment was repeated 3 times. The parameters tested included water content, protein content, breaking strength test, and organoleptic tests (color, aroma, taste , texture). Data were analyzed using parametric statistics through Analysis of Variance (ANOVA) with the help of SPSS 24 software. If there were significant differences between treatments, the analysis was continued using the Tuckey test . Organoleptic data with the hedonic test method based on the panelists' level of preference were tested with Kruskal Wallis. The results showed that variations in the proportion of the two flours did not have a significant effect ($p>0.05$) on all parameters tested, including water content, protein content, breaking strength, and organoleptic attributes (color, aroma, taste, and texture). All treatments had organoleptic characteristics in the "Neutral" category with an average score ranging from 3.44 to 3.98. Based on the effectiveness test, treatment P1 (90% sorghum flour: 10% jackfruit seed flour) was determined as the best formulation with the highest Yield Value (NH) of 0.738, which had a water content of 2.41%, a protein content of 7.38%, a breaking strength of 441.73 gf, and organoleptic scores of color 3.86, taste 3.84, aroma 3.78, and texture 3.98.
STUDY OF THE EFFECT OF MORINGA LEAF COMBINATION (Moringa oleifera ) AND PANDAN LEAVES ( Pandanus amaryllifolius Roxb) ON THE CHEMICAL AND ORGANOLEPTIC QUALITY OF KOMBUCHA TISANE Cannia Angelica Sitepu; Retnani Rahmiati
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.18460179

Abstract

Moringa leaf kombucha is a functional beverage rich in nutrients and antioxidants and has various health benefits, including anti-inflammatory, antimicrobial, and anticancer properties. Kombucha from fragrant pandan leaves contains many chemical compounds including flavonoids, alkaloids, phenolics, polyphenols, and saponins and has the potential as an antibacterial and antioxidant. Kombucha from moringa leaves has a strong and pungent taste and aroma, while kombucha from fragrant pandan leaves has a sour and sweet taste and aroma. This study aims to determine the effect of the combination of moringa leaves ( Moringa oleifera ) and pandan leaves ( Pandanus amaryllifolius Roxb) on the chemical and organoleptic quality of kombucha drinks. This study used a laboratory experimental method. The experimental design used was a completely randomized design (CRD) with 1 factor, namely the different combinations of moringa leaves and pandan leaves, which consisted of 5 treatments, namely K1P1 (100:0), K2P2 (0:100), K3P3 (75:25), K4P4 (25:75), K5P5 (50:50), each repeated 3 times. The quality parameters observed included chemical (pH, total acid, and alcohol level) and organoleptic tests (color, aroma, and taste) which were assessed by 30 panelists. Data from the chemical quality research were analyzed using analysis of variance (ANOVA) and organoleptic data were tested using the nonparametric Kruskal-Wallis method. The results showed that the combination of moringa leaves and pandan leaves had a significant effect on chemical and organoleptic quality. Based on the effectiveness test, the best treatment was obtained in the K4P4 combination. (25:75) with chemical characteristics of pH 3.63, total acid 0.73%, and alcohol content 1.54%. Organoleptically, this treatment was preferred by panelists with a median score of 4 (like) for the color, taste, and aroma parameters
THE EFFECT OF THE COMPARISON OF MORINGA OLEEFERA ( Moringa oleifera) AND ROSELA ( Hibiscus sabdariffa ) LEAVES IN KOMBUCHA TISANE ON ANTIOXIDANT ACTIVITY, PH VALUE, AND ORGANOLEPTICS Rizka Andrea Safira; Retnani Rahmiati
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.18459967

Abstract

Kombucha is a fermented beverage produced from bacteria and yeast. Moringa leaves are herbs that have long been known for their various benefits. Roselle is a plant with red petals and high anthocyanin content. This study aims to determine the effect of the ratio of moringa and roselle leaves on the antioxidant activity of kombucha and to determine the optimal ratio for kombucha antioxidant activity. The research method used was a laboratory experiment with a Completely Randomized Design (RUPS), which consisted of treatments with various concentrations of moringa and roselle leaves, namely 90%:10%, 80%:20%, 70%:30%, and 60%:40%. The variables observed were antioxidant activity using the DPPH method, pH levels using a pH meter, and organoleptic quality. Parametric data obtained were analyzed using ANOVA and if there were significant differences, continued with the DMRT test. Non-parametric data were analyzed using the Kruskal Wallis method. The results showed that increasing the concentration of moringa leaves significantly increased antioxidant activity, pH, and decreased taste. However, there were no significant differences in color and aroma. The De Garmo method identified 90% moringa leaves and 10% roselle flowers as the optimal formulation with an antioxidant inhibition value of 82.63%, a pH of 3.567, and organoleptic scores of color 3, taste 1, and aroma 2.
Co-Authors Angelie Lavionda Bambang Sigit Sucahyo Cannia Angelica Sitepu Jessica Novanti Kurniawan Rizka Andrea Safira Yuda Agustian Yuyun Yuniati