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All Journal Jurnal Ilmiah Pangan Halal
Muhammad Agung Aprialdi
Program Studi Teknologi Pangan, Fakultas Ilmu Pangan Halal - Universitas Djuanda
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Industrial & Manufacturing Engineering Other

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Efektifitas Substitusi Albedo Semangka dalam Pembuatan Kraker Fungsional Guna Mendukung Program Pangan Berkelanjutan: The Effectiveness of Watermelon Albedo Substitution in Making Functional Crackers to Support Sustainable Food Programs Audrica Muhammad Earlyanto; Aisha Safyra; Muhammad Agung Aprialdi; Linda Astuti
Jurnal Ilmiah Pangan Halal Vol. 8 No. 1 (2026): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v8i1.21972

Abstract

One effort to reduce the high rate of food waste, especially that which comes from food scraps, is by consuming food sufficiently and not excessively. This is in line with the Sustainable Development Goals (SDGs) point 2, Zero Hunger, which focuses on eliminating hunger, achieving food security and improved nutrition, and promoting sustainable agriculture. One underutilized food source is watermelon albedo, even though this type of material has good nutritional content and can be used as a food source, such as in making crackers. Crackers are generally made from flour and processed through fermentation and baking. The utilization of watermelon albedo as a substitute in cracker production can be done; this is consistent with several previous studies regarding the use of plant-based materials in cracker and biscuit products. The research method used was a laboratory experiment with 3 formulation standards: Ka (16.6%), Kb (33.3%), and Kc (50%). The results of proximate tests conducted at the Sartika Laboratory, Djuanda University, found contents of 10.41% moisture, 1.54% ash, 9.28% protein, 5.97% fat, and 0.92% dietary fiber. Meanwhile, the results of sensory observations indicated that the more albedo added, the more it impacted the texture, making it softer and more difficult to shape.
Karakteristik Fisikokimia Dan Sensori Wheygurt Puree Ubi Jalar Ungu dan Stabilizer Gelatin Muhammad Agung Aprialdi; Titi Rohmayanti; Widaningrum Widaningrum
Jurnal Ilmiah Pangan Halal Vol. 8 No. 2 (2026): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v8i2.24556

Abstract

Cheese is one of the most popular dairy products, known as a milk derivative produced by acidification using Lactobacillus bulgaricus through a coagulation process. In its production, milk with the addition of rennet enzyme undergoes curding, resulting in a solid fraction (cheese) and a by-product (whey). Whey can be utilized to produce wheygurt with the addition of stabilizers to increase viscosity and reduce syneresis. This study examined the formulation of wheygurt with the addition of purple sweet potato puree (15%, 30%, 45%) and the use of gelatin as a stabilizer. The experiment was conducted in the laboratory with two replications, referring to the Indonesian National Standard (SNI) for yogurt 2981:2009. The results showed that increasing the concentration of puree decreased fat content and total dissolved acids, but enhanced inhibitory activity. The highest protein content was obtained in the treatment with 45% purple sweet potato puree. Sensory evaluation indicated that the 45% puree formulation achieved the best results in terms of color, yogurt aroma, texture, and sour taste. Meanwhile, hedonic testing (overall preference) revealed that the 45% puree formula was more favored compared to other formulations.
Co-Authors Aisha Safyra Audrica Muhammad Earlyanto Linda Astuti Titi Rohmayanti Widaningrum Widaningrum