Article Per Year (5 Year)
p-Index From 2021 - 2026
0.444
P-Index
This Author published in this journals
All Journal Biofoodtech : Journal of Bioenergy and Food Technology
Dina Mardhatilah
Program Studi Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian, Institut Pertanian Stiper Yogyakarta
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering

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

Found 2 Documents
Search

 1 
Pemanfaatan Kulit Buah Nanas sebagai Selai dengan Variasi Jenis Gula Yohana Monica Larasati Parapat; Dina Mardhatilah; Sunardi Sunardi
BIOFOODTECH : Journal of Bioenergy and Food Technology Vol. 4 No. 2 (2025): DESEMBER
Publisher : Program Studi Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55180/biofoodtech.v4i2.2242

Abstract

This study investigated the effects of different sugar types coconut, palm, and granulated sugar and their concentration ratios on the characteristics of pineapple peel jam. Using a two- factor Randomized Complete Block Design, the research found that the type of sugar significantly influenced the jam's moisture content, pH, reducing sugar levels, color, and consumer preference for its color, taste, and spreadability, though it had no effect on vitamin C content or aroma preference. Similarly, the ratio of pineapple peel to sugar was found to significantly affect the jam's moisture content, pH, color, and preference for its color, aroma, and spreadability, while having no significant impact on reducing sugar, vitamin C, or taste preference. Overall, the findings highlight the critical role that both sugar type and concentration play in determining the final quality and sensory characteristics of pineapple peel jam.
Pengaruh Metode Penyeduhan dan Penambahan Jenis Ekstrak Jeruk terhadap Karakteristik Seduhan Kopi Liberika Honey Process Rizki Galeh Prayoga; Dina Mardhatilah; Adi Ruswanto
BIOFOODTECH : Journal of Bioenergy and Food Technology Vol. 5 No. 1 (2026): JUNI
Publisher : Program Studi Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55180/biofoodtech.v5i1.2195

Abstract

This study aimed to evaluate the characteristics of Liberica honey coffee enriched with different citrus extracts (lemon, Sunkist orange, and lime) prepared using three brewing methods, namely French press, V60, and cold brew, as well as to assess panelists' preferences for the resulting beverages. A two-factor Randomized Complete Block Design (RCBD) was employed with two replications. Factor A consisted of brewing methods (French press, V60, and cold brew), while Factor B comprised the addition of citrus extracts (lime, Sunkist orange, and lemon). The evaluated parameters included pH, vitamin C content, total color difference, caffeine content, and sensory attributes (color, taste, and aroma). The results indicated that the combination of the cold brew method and lemon extract (A3B3) achieved the highest overall preference score from the panelists, with a mean value of 5.48..
Co-Authors Adi Ruswanto Rizki Galeh Prayoga Sunardi Sunardi Yohana Monica Larasati Parapat