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All Journal Multidiciplinary Output Research for Actual and International Issue (Morfai Journal)
Fadjar Kurnia Hartati
universitas Dr. Soetomo Surabaya
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THE EFFECT OF THE USE OF ARROWUT STARCH AND SATURATED LEAF EXTRACT ON THE PHYSICOCHEMICAL AND ORGANOLEPTIC PROPERTIES OF ICE CREAM Yastari Mufidah Rijanti; Kejora Handarini; Fadjar Kurnia Hartati; Erna Nursiyah Tanoyo
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.20985410

Abstract

sweet taste , soft texture, and refreshing cold sensation. This study aims to examine the effect of variations in the concentration of arrowroot starch and katuk leaf extract on the physicochemical and organoleptic properties of ice cream. The study used a quantitative experimental method with a one-factor Completely Randomized Design (CRD), consisting of four treatments: P1 (22.5 % : 2.5%), P2 (20%: 5%), P3 (17.5%: 7.5%), and P4 (15%: 10%), each repeated three times. Ice cream making includes preparation of ingredients, boiling, mixing thickener, cooling, stirring, and freezing. Observed variables include melting speed, overrun, protein content , fat, total solids, polyphenols, as well as organoleptic tests of color, aroma, taste, and texture. Data analysis was carried out using ANSIRA, significant difference test (LSD/LSD/Duncan), Kruskal-Wallis test for organoleptic, and effectiveness test to determine the best treatment. The results showed that variations in the concentration of arrowroot starch and katuk leaf extract had a significant effect (p < 0.05) on the melting speed, polyphenol, protein, fat, and total solids levels, but did not have a significant effect (p > 0.05) on the overrun and texture values. Organoleptic tests showed that all treatments were in the neutral category. The best treatment was P4 (15% arrowroot starch: 10% katuk leaf extract) with the highest yield value (NH) of 0.86, melting speed of 1.30 g/minute, protein 4.53%, fat 2.08%, total solids 33.89%, polyphenols 2.27%, and color 3.30, aroma 3.76, taste 3.40, and texture 3.58 (neutral). This study shows that the combination of arrowroot starch and katuk leaf extract can produce functional ice cream with high nutritional value and sensory quality acceptable to consumers.
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 Adhania Andika Prayudanti Daniel Eka Bekti Saputra Erna Nursiyah Tanoyo Kejora Handarini Yastari Mufidah Rijanti