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Widia Pangestika
Universitas Sultan Ageng Tirtayasa
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Immunology & microbiology Materials Science & Nanotechnology

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KARAKTERISTIK SOFT-CRUST TART NON-GLUTEN BERBASIS UBI UNGU DAN TEPUNG MOCAF Rifatul Masrikhiyah; Ratu Diah Koerniawati; Widia Pangestika
Journal of Technology and Food Processing (JTFP) Vol. 6 No. 01 (2026): Januari
Publisher : Program Studi Ilmu Teknologi Pangan Universitas Muhadi Setiabudi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46772/jtfp.v6i01.1929

Abstract

Dietary fiber consumption among the Indonesian population remains low compared to the Recommended Dietary Allowances (RDA). This study aimed to develop a functional non-gluten food product in the form of soft-crust tart based on purple sweet potato (Ipomoea batatas L.) and Modified Cassava Flour (MOCAF) and to compare its physical, sensory, and nutritional characteristics. The research method utilized an experimental design with two variations of crust formulation: P1 (Full Purple Sweet Potato Crust 500 g) and P2 (Purple Sweet Potato Crust 500 g + MOCAF Flour 50 g). Tested parameters included physical attributes (color and texture), sensory quality via a hedonic test by 25 panelists, and nutritional estimation using NutriSurvey software. The hedonic test results revealed that formulation P1 achieved a higher overall acceptance score of 4.35 compared to P2 with 3.82. Panelists significantly preferred the flavor (4.44) and texture (4.24) of P1 due to the optimal natural softness of purple sweet potato starch. Nutritionally, P1 yielded 1155.7 kcal and 7 g of fiber per recipe, while P2 yielded 1330.7 kcal and 13 g of fiber. It is concluded that formulation P1 is the optimal treatment for physical and sensory parameters, whereas P2 is superior in terms of dietary fiber content.
PENGARUH LAMA FERMENTASI TERHADAP KARAKTERISTIK MINUMAN PROBIOTIK KULIT NANAS MADU Rifatul Masrikhiyah; Widia Pangestika; Ratu Diah Koerniawati
Journal of Technology and Food Processing (JTFP) Vol. 6 No. 01 (2026): Januari
Publisher : Program Studi Ilmu Teknologi Pangan Universitas Muhadi Setiabudi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46772/jtfp.v6i01.1930

Abstract

Nutritional deficiencies in Indonesia necessitate functional food innovations that support gastrointestinal health. Pineapple peel has significant potential as a fermentation substrate due to its high carbohydrate content, yet its utilization remains sub-optimal. This study aimed to determine the optimal formulation and fermentation duration of a probiotic beverage based on pineapple peel and honey. Analytical methods included hedonic and quality hedonic testing by 25 semi-trained panelists, and theoretical nutritional estimation using NutriSurvey 2007. The results indicated that a 2-day fermentation period (P1) produced the most stable physical and sensory characteristics. Formulation P1 achieved the highest overall acceptability score of 3.74 on a 1–5 hedonic scale, with a taste score of 3.86 and texture score of 4.02. The theoretical nutritional profile per serving yielded 203.4 kcal of energy and 53.3 g of carbohydrates. In conclusion, controlling the fermentation duration to 2 days is a critical parameter for producing an acceptable probiotic beverage. This study is crucial for advancing the utilization of agricultural by-products as local food-based nutritional intervention products.
DAMPAK SUHU PENYIMPANAN TERHADAP MUTU BIOFISIK DAN ORGANOLEPTIK PASCAPANEN KOMODITAS HOLTIKULTURA Widia Pangestika; Rifatul Masrikhiyah; Eka Wijayanti
Journal of Technology and Food Processing (JTFP) Vol. 6 No. 01 (2026): Januari
Publisher : Program Studi Ilmu Teknologi Pangan Universitas Muhadi Setiabudi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46772/jtfp.v6i01.1931

Abstract

Quality degradation in fresh horticultural products macroscopically manifests in color changes and visual appearance, serving as primary determinants for consumer acceptance. This qualitative descriptive study aimed to map the visual deterioration patterns of ten selected commodities (apple, banana, tomato, cucumber, carrot, red bell pepper, orange, oyster mushroom, onion, and broccoli) over three days of storage. The thermal treatments evaluated included room temperature (28°C), refrigeration (4°C), and freezing (-18°C). Observations were objectified using a structured rubric encompassing chromatic fluctuation, epidermal integrity, dehydration percentage, and tissue exudation. Thematic analysis revealed that refrigeration generally decelerated the senescence rate but specifically triggered chilling injury pathogenesis, such as asymmetrical discoloration in tropical commodities like bananas. Conversely, freezing effectively preserved initial pigment stability, yet ice crystal induction caused mechanical damage resulting in severe drip loss post-thawing, particularly in high-moisture matrices. Meanwhile, ambient temperature accelerated osmotic dehydration and extreme enzymatic browning, with the most massive deterioration observed in oyster mushrooms. Based on these findings, it is concluded that visual indicator observations grounded in thermal biophysical mechanisms are highly applicable as a practical quality control instrument in food industry management systems
PANGAN FERMENTASI SEBAGAI PANGAN FUNGSIONAL: PERSPEKTIF NUTRISI DAN KESEHATAN Eka Wijayanti; Widia Pangestika; Rifatul Masrikhiyah
Journal of Technology and Food Processing (JTFP) Vol. 6 No. 01 (2026): Januari
Publisher : Program Studi Ilmu Teknologi Pangan Universitas Muhadi Setiabudi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46772/jtfp.v6i01.1932

Abstract

Fermented foods are a type of functional food that has been extensively studied due to their potential to enhance nutritional value and provide health benefits. This journal review aims to analyse the role of fermented foods as functional foods from a nutritional and health perspective. The method used was a narrative literature review, examining ten scientific articles on various fermented foods, including fermented wheat, probiotic yoghurt, fermented whey protein, pearl millet and milk drinks, fermented sheep’s milk, plant-based medicinal food drinks, fermented goji berry juice, soya yoghurt, fermented chickpeas, and fermented chestnut protein. The results of the study indicate that fermentation by lactic acid bacteria, yeast, and moulds is capable of enhancing nutritional content, protein digestibility, and mineral bioavailability, as well as producing bioactive components such as functional peptides, essential amino acids, phenolics, flavonoids, D-pinitol, myo-inositol, γ-aminobutyric acid (GABA), polysaccharides, and short-chain fatty acids. These components contribute to antioxidant, anti-inflammatory, anti-diabetic, and anti-cancer activities, as well as improved metabolism, bone health, and the maintenance of gut microbiota. Consequently, fermented foods have the potential to be developed as functional foods to support the prevention and management of degenerative diseases.
Co-Authors Eka Wijayanti Ratu Diah Koerniawati Rifatul Masrikhiyah