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All Journal Jurnal Pangan dan Agroindustri Jurnal Ilmu Pangan dan Hasil Pertanian AGRISAINTIFIKA Jurnal Ilmu-ilmu Pertanian
Ferdiansyah, M. Khoiron
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Materials Science & Nanotechnology Public Health Other

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EFFECT OF RICE BRAN SOURDOUGH ON THE QUALITY OF RICE BRAN LOAF BREAD Ismiyati; Affandi, Arief Rakhman; Nurdyansyah, Fafa; Ferdiansyah, M. Khoiron
Agrisaintifika: Jurnal Ilmu-Ilmu Pertanian Vol. 9 No. 2 (2025): Agrisaintifika
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/ags.v9i2.6530

Abstract

Sourdough is a fermented mixture of water and flour. Sourdough can be used in making bread with good nutritional content. Instant yeast which is usually used for making bread has adverse effect on health if consumed directly compared to using natural yeast. However, currently sourdough is being developed as a bread developer. This research aims to analyze the effect of the concentration of natural yeast on the physical and chemical characteristics, the shelf life and sensory properties of rice bran bread. The method of this research used a Completely Randomized Design (CRD) with control variables of instant yeast and sourdough concentration of 10%; 20%; 30%; and 40% of the total weight of flour. The tests carried out include the physical quality of the bread, organoleptic tests and proximate content tests. Based on the results of the ANOVA test for texture and color, the same results were obtained so that the best results were determined based on the organoleptic testing, which is rice bran bread with 30% sourdough concentration. Based on proximate analysis, it shows that sourdough rice bran bread has a lower total energy content (195.51 kcal/100g), fat content (3.36%), NaCl content (1.49%), carbohydrate content (26.98%) and reducing sugar (5.39%) also has higher protein content (14.34%) than ricebran bread that uses instant yeast. Sourdough rice bran bread has a longer shelf life compared to rice bran bread using instant yeast.  Keywords: bread, physical and chemical qualities, rice bran, shelf-life, sourdough
Interaksi Hidrokoloid dan Garam Terhadap Karakteristik Organoleptik Salty Cookie Bebas Gluten Substitusi Tepung Sukun dan Tepung Maizena Hidayah, Isti Nurul; Ferdiansyah, M. Khoiron; Ujianti, Rizky Muliani Dwi
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 5, No 2 (2021)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v5i2.8596

Abstract

Breadfruit flour (Artocarpus communis) is a gluten-free flour which is good to be used as an alternative in making cookies for people with gluten intolerance. The processing of non-gluten cookies has a weakness because there is no function of gluten so that a substitute is needed to improve the properties of cookies with hydrocolloids. Hydrocolloid can form elasticity and compactness well if salt is added. This study aims to determine the interaction of adding hydrocolloid and salt to the sensory properties of gluten-free cookies. The study used a completely randomized design with 2 factorials. The first factor is the type of hydrocolloid (Guar Gum and Xanthan Gum). The second factor is the type of salt (NaCl and CaCl2). The results showed the best treatment on guar gum and NaCl treatment. The addition of hydrocolloid and salt showed (p0,05) and Ho was accepted, so there was no difference in interaction in determining the sensory properties of salty cookies with the parameters of breadfruit aroma, savory taste, salty taste, crunchiness, and brown color.
Physicochemical, Sensory, and Microbiological Properties of Butterfly Pea Flower (Clitoria ternatea L.) Kombucha: Effects of Sugar Type and Starter Concentration Haryanto Adhiwono, Enrico Valent; Nurdyansyah, Fafa; Umiyati, Rini; Ferdiansyah, M. Khoiron
Jurnal Pangan dan Agroindustri Vol. 14 No. 3 (2026): Juli 2026
Publisher : Department of Food Science and Biotechnology, Faculty of Agroindustrial and Biosystem Technology, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2026.014.03.3

Abstract

Butterfly pea flower (Clitoria ternatea L.) is a promising substrate for functional kombucha because of its anthocyanin and phenolic contents. This study evaluated the effects of sucrose and palm sugar combined with starter concentrations of 2, 4, and 6% (v/v) on physicochemical, antioxidant, sensory, and microbiological properties after 7 days of fermentation at 25–27 °C. A completely randomized factorial design with three replications was applied. The beverages had pH values of 3.32–3.74 and lactic acid bacteria counts of 6.44–8.41 log CFU/mL. The formulation containing 10% palm sugar and 4% starter produced the highest total phenolic content (52.22 mg GAE/mL), while 10% sucrose and 6% starter resulted in the strongest DPPH radical-scavenging activity (70.39%). The highest bacterial count was obtained with 10% palm sugar and 6% starter. Overall, palm sugar favored phenolic retention and microbial viability, whereas sucrose at 6% starter promoted antioxidant activity.
Co-Authors Arief Rakhman Affandi fafa nurdyansyah, fafa Haryanto Adhiwono, Enrico Valent Hidayah, Isti Nurul Ismiyati Ujianti, Rizky Muliani Dwi Umiyati, Rini