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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).
VARIATION OF THE PROPORTIONS OF TOFU FLOUR AND CHICKEN MEAT (Gallus domesticus) ON THE CHEMICAL AND ORGANOLEPTIC QUALITY OF CORNED BEEF Dinara Tantri Safina; Fadjar Kurnia Hartati; Adhania Andika Prayudanti
Multidiciplinary Output Research For Actual and International Issue (MORFAI) Vol. 6 No. 4 (2026): Multidiciplinary Output Research For Actual and International Issue
Publisher : RADJA PUBLIKA

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Corned beef is a processed meat product that is widely consumed because it is practical, has a distinctive taste, and has a relatively long shelf life. The use of chicken meat (Gallus domesticus) as an alternative raw material for corned beef has the potential to reduce production costs, but requires fillers to improve product characteristics, one of which is tofu dregs flour. Tofu dregs flour as a by-product of the tofu industry contains protein and dietary fiber that has the potential to improve nutritional quality while supporting the utilization of agro-industrial waste. This study aims to determine the effect of variations in the proportion of chicken meat and tofu dregs flour on the chemical and organoleptic quality of corned beef, and to determine the best formulation. The study was conducted experimentally using a one-factor Completely Randomized Design with four levels of treatment of the proportion of tofu dregs flour: chicken meat, namely P1 = 10%:90%; P2 = 20%; 80%; P3 = 30%:70% and P4 = 40%:60%, each level was repeated three times. The research variables included chemical quality parameters (protein, fat, and crude fiber content) and organoleptic tests (color, aroma, and taste) using hedonic tests. The parametric data obtained were analyzed using ANOVA, if the results showed a very significant/significant difference, further tests were carried out. The nonparametric data obtained were further tested using the Kruskal–Wallis method, while the best treatment was determined by an effectiveness test. The results showed that variations in the proportion of tofu dregs flour and chicken meat (Gallus domesticus) had a very significant effect on the chemical quality (protein, fat, and crude fiber content) and organoleptic (taste and aroma color) of corned beef. The best treatment was treatment P4 with the parameter criteria of protein content 6.22%, fat content 6.27%, fiber content 4.70%, color 4.4 (like), taste 4 (like) and aroma 4.18 (like).
Co-Authors Adhania Andika Prayudanti Daniel Eka Bekti Saputra Dinara Tantri Safina Erna Nursiyah Tanoyo Kejora Handarini Yastari Mufidah Rijanti