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All Journal Jurnal Teknologi Dan Industri Pangan MANAJEMEN IKM: Jurnal Manajemen Pengembangan Industri Kecil Menengah Jurnal Teknologi & Industri Hasil Pertanian TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Jurnal Mutu Pangan : Indonesian Journal of Food Quality Journal of Telenursing (JOTING) International Journal of Social Service and Research Eduvest - Journal of Universal Studies Indonesian Journal of Food Technology
Hunaefi, Dase
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Aerospace Engineering Agriculture, Biological Sciences & Forestry Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Neuroscience Nursing Public Health Social Sciences

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Aplikasi Seven Tools pada Perbaikan Mutu Roundness Bakso Unyil di PT X Muhandri, Tjahja; Pratama, Andika Putra; Hunaefi, Dase
MANAJEMEN IKM: Jurnal Manajemen Pengembangan Industri Kecil Menengah Vol. 14 No. 1 (2019): Manajemen IKM
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1105.884 KB) | DOI: 10.29244/mikm.14.1.54-61

Abstract

The roundness quality of small meatballs, called Bakso Unyil, produced by PT X has been considered non-uniform and in-competitive. Hence, roundness quality improvement has been becoming one of the priorities for increasing consumer acceptance. This research aims to identify the causes of the poor quality of Unyil Meatballs roundness and find a solution. The improvement methods were: identification of the causes of low quality of roundness (Plan), improvement trials based on alternative solution (Do), and implementation of corrective actions (Action). A total of 60 meatballs samples were taken from three batches (for each batch of 20 samples). Ishikawa Diagram, and histogram were conducted and analysed. Implementation of alternative solutions to improve roundness quality that have been carried out as follows: 1). adjusting the amount of dough in mixing step, 2). the installation of temperature measuring equipment in the preheater, 3). Usage standardization of ice, 4). improvement of phosphate and salt mixing techniques, 5). removal of baking powder, and 6). turn of blades in mixing cake. Result showed that those improvements were not only improve the roundness quality of Unyil meatballs but also improve the smoothness and reducing wrinkle conditions on the surface of Unyil meatballs
Karakteristik Sensori dan Hedonik pada Pacid Kule Ikan Mas (Cyprinus Carpio) Fermentasi Pramesti, Yuli; Anjani, Gemala; Hunaefi, Dase
Journal of Telenursing (JOTING) Vol 6 No 1 (2024): Journal of Telenursing (JOTING)
Publisher : Institut Penelitian Matematika, Komputer, Keperawatan, Pendidikan dan Ekonomi (IPM2KPE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31539/joting.v6i1.8406

Abstract

This research aims to determine the best and most preferred sensory and hedonic characteristics of fermented Pacik kule goldfish (cyprinus carpio) typical of the Alas tribe, Southeast Aceh district. The research method was an experiment using a completely randomized design (CRD) with 3 treatments for the storage time of Pacik kule fish typical of Aceh. With 2 repetitions. Statistical tests for sensory use the Kruskal Wallis test and for hedonic tests use the Fiedman test to see test ranking. The results showed that the sensory characteristics for aroma attributes were different for each sample (p = 0.03 < 0.05). For sensory taste, there are differences in each attribute (p = 0.01 < 0.05). The hedonic test of color, aroma, taste and texture that was most liked by the panelists was found in the F2 fermentation time (12 hour fermentation), with a very like classification and the lowest classification, namely F3 (36 hour fermentation) with a dislike classification. The research conclusion is that the aroma sensory characteristic with the highest intensity is the very aromatic attribute of Pacik kule spices typical of Southeast Aceh, for the taste sensory characteristic with the highest intensity is the characteristic fish taste attribute. The best hedonic test was found in the F2 treatment or fermentation for 12 hours. Keywords: Hedonic, Pacik kule, Sensory
IDENTIFICATION OF FOOD FRAUD VULNERABILITY FACTORS FOR IN THE SPICE INDUSTRY Pamungkasany, Prinia; Hunaefi, Dase
International Journal of Social Service and Research Vol. 4 No. 10 (2024): International Journal of Social Service and Research
Publisher : Ridwan Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46799/ijssr.v4i10.854

Abstract

Food fraud is a serious problem in the spice industry. This research aims to identify the potential for food fraud in spice commodity supply chain using the Food Fraud Vulnerability Assessment Tool from the Safe Supply of Affordable Food Everywhere (SSAFE). The research was conducted through a case study on two spice commodity industries, namely PT A and PT B, located in Jakarta and Tangerang from June to December 2023. The results of the study indicated that the opportunity factor, the motivation factor, and the control action indicator have high vulnerability in both companies, while in the control action factor, there are indicators that have low vulnerability in PT Y. The preparation of mitigation strategies was obtained from the analysis of the relationship between vulnerability factors, opportunities, motivations and control measures which were then validated from literature sources. Based on the conclusion of the food fraud vulnerability analysis in this study, there were several suggestions that can be put forward to improve the strategy of handling food fraud.
Optimasi Pencampuran Minyak Nabati Bebas Lemak Trans untuk Cokelat Isian Menggunakan Software Design Expert 13 Panuju, Sherly; Sugiyono, Sugiyono; Hunaefi, Dase
Jurnal Teknologi dan Industri Pangan Vol. 35 No. 1 (2024): Jurnal Teknologi dan Industri Pangan
Publisher : Perhimpunan Ahli Teknologi Pangan Indonesia bekerjasama dengan Departemen Ilmu dan Teknologi Pangan, IPB University Bogor, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.6066/jtip.2024.35.1.119

Abstract

Restriction of trans fatty acids (TFA) in the diets due to their negative impacts on health has led to the development of various TFA-free products. Blending is one of the common methods used to obtain TFA-free fats. This study aimed to obtain optimum formula of TFA-free oil, designed by using Design Expert 13 mixture with a simplex-lattice design for chocolate filling application. There were four types of oils, namely palm oil (PO), palm olein (PL), palm kernel oil (PKO), and chemically interesterified palm oil (CIE). Analysis was performed on chemical and physical properties of the oil blends as well as the physical properties of chocolate filling made from the oil blends. Commercial partially hydrogenated oil (PHO) was used as a comparison. The results showed that two out of six oil blends were recommended by the software, and both conformed to the specifications of commercial PHO, namely E (blend of 48% CIE and 52% PL) and F (blend of 33% CIE, 21% PKO, 17% PL, and 29% PO). The induction period (IP) and crystallization rate of sample E and F are lower than PHO. All chocolate fillings showed good emulsion stability (oil released <0.1%). The texture of chocolate fillings F and E were softer than PHO. Principal component analysis and orthogonal partial least square-discriminant analysis graphs showed that all samples were located in different cluster, but sample F was closer to PHO compared to E. In conclusion, although the optimum blends obtained through the use of Design Expert had similar solid fat content to PHO, the chemical and physical characteristics of the oil blend and chocolate filling were significantly different from PHO. Therefore, there is a further need to evaluate the use of E or F blends to replace PHO.
Assessment of Sensory Attributes in White Tea Utilizing the High Identity Traits (HITS) Methodology Employing an Immersive Approach Rinaldi, Ahmad; Hunaefi, Dase; Adawiyah, Dede Robiatul; Sholehuddin, Zen Fauzan; Dwinawati, Elisabeth; Zeller, Yves Henri Marie
Jurnal Teknologi dan Industri Pangan Vol. 35 No. 1 (2024): Jurnal Teknologi dan Industri Pangan
Publisher : Perhimpunan Ahli Teknologi Pangan Indonesia bekerjasama dengan Departemen Ilmu dan Teknologi Pangan, IPB University Bogor, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.6066/jtip.2024.35.1.130

Abstract

White tea is a plant-derived product from Camellia sinensis L, which is processed without enzymatic oxidation and fermentation. The high identity traits (HITS) is a sensory evaluation method that identifies dominant attributes using five attributes to describe each sample. The sensory evaluation research on white tea uses the HITS method with an environmental approach aimed at identifying dominant attributes of white tea using both trained and untrained panelists, as well as at determining the intensity of these dominant attributes using an environmental approach with both trained and untrained panelists. The materials used were five samples of Gamboeng white tea, Heizl, Dandang, Pucuk, and Ennie1. The HITS method with trained panelists successfully identified dominant attributes as follows: yellow-brown brew color, rose aroma, rose flavor, astringent aftertaste, and light mouthfeel. Meanwhile, the experiment using untrained panelists showed dominant attributes as follows: yellow-brown brew color, jasmine aroma, jasmine flavor, astringent aftertaste, and light mouthfeel. The HITS method with an immersive approach for both trained and untrained panelists had an impact on increasing the intensity of aroma, flavor, and mouthfeel while decreasing the intensity of aftertaste.
Consumer Preferences and Sensory Profiles of Commercially Processed Meat Analog Products in Indonesia Utami, Mutiara Siska Putri; Hunaefi, Dase; Adawiyah, Dede Robiatul
Eduvest - Journal of Universal Studies Vol. 5 No. 6 (2025): Eduvest - Journal of Universal Studies
Publisher : Green Publisher Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59188/eduvest.v5i6.50233

Abstract

The increasing global demand for beef challenges the sustainability of traditional meat production, leading to the emergence of meat analogs as a promising alternative. However, consumer unfamiliarity and low sensory appeal remain key challenges to broader acceptance. This study aimed to identify key sensory attributes using the Rate-All-That-Apply (RATA) method, assess consumer preferences through hedonic testing, and explore the relationship between texture and preference using partial least squares structural equation modeling (PLS-SEM). Four commercial meat analog products available in Indonesia were evaluated through a Focus Group Discussion (FGD) with 8 consumer participants and sensory testing with 32 consumer panelists. Results showed that rendang was the most preferred product (hedonic score: 4.97), driven by attributes such as meaty flavor, rendang flavor, oily shine, and tender, fibrous, and juicy textures. Steak ranked second (4.37), with similar favorable characteristics. In contrast, beef slice balado (3.78) and jerky (3.44) were less preferred, mainly due to texture characteristics that did not align with consumer expectations. PLS-SEM analysis confirmed that texture is a major factor influencing consumer preference. These findings emphasize the importance of improving texture quality to support the acceptance of meat analog products.
Sensory Profiling of Commercial Sweet Crackers Using Check-All-That-Apply and Just-About Right Methods Hunaefi, Dase; Putri, Danica; Indrasti, Dias; Fuhrmann, Philipp; Smetanska, Iryna
Jurnal Teknologi dan Industri Pangan Vol. 36 No. 1 (2025): Jurnal Teknologi dan Industri Pangan
Publisher : Perhimpunan Ahli Teknologi Pangan Indonesia bekerjasama dengan Departemen Ilmu dan Teknologi Pangan, IPB University Bogor, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.6066/jtip.2025.36.1.121

Abstract

This study employed a dual-sensory technique to assess six commercially available sweet cracker products. The just-about-right (JAR) method was used to measure ideal intensity, while the check-all-that-apply (CATA) method was employed to determine attribute presence. A focus group discussion generated a lexicon of eighteen descriptors, from which six essential attributes, coarseness, roughness, creaminess, milkiness, sweet aftertaste, and grittiness, were selected for the JAR evaluation. In a randomized home-use test (HUT), thirty-three Indonesian panelists evaluated these attributes. JAR data were analyzed for deviation percentages and penalty effects on overall liking, while CATA responses were subjected to Cochran’s Q test with Bonferroni-adjusted McNemar comparisons. The findings indicate that adjusting attribute intensities to align with panelists’ ideals significantly improves acceptability, particularly for sample 363. Recommen-dations are provided for improving the formulation.
Consumption Patterns and Perception Of Instan Chocolate Powder Drinks From Local and Imported Products in The Border Region Akbar, Dzifiar Yasykuri; Adawiyah, Dede Robiatul; Hunaefi, Dase
Indonesian Journal of Food Technology Vol 4 No 1 (2025): Indonesian Journal of Food Technology
Publisher : Program Studi Teknologi Pangan Fakultas Pertanian UNSOED

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.ijft.2025.4.1.15810

Abstract

This study aims to analyze the perceptions and consumption patterns of instan chocolate powder drinks in two border cities, namely Batam City and Pontianak City, both local and imported products. The method used was a questionnaire-based survey distributed to 100 respondents in each city. Data were analyzed using IBM SPSS Statisctics 25 software with a significance level of 5% to identifiy the factors influencing consumer perferences in choosing instant chocolate powder drink products. The results of the study indicate that respondent characteristics, such as gender, age, marital status, education level, and occupation, influence perceptions and consumption patterns among individuals in both regions. Respondents in Pontianak City tend to choose local products by considering price and the benefits offered by the product, while respondents in Batam City priotize quality and packaging. Consumption patterns in both regions are relatively low, with a frequency of once a month. Most respondents in this study chose locally produced instant chocolate powder drinks because they are more economical, of higher quality, and have a stronger brand image compared to imported products. Age, marital status, and education level influence respondents' preferences. This is evidenced by the fact that married respondents tend to consider health and economic aspects more when choosing products, while unmarried respondents are more influenced by trends and convenience. The results of this study can serve as a basis for local producers to enhance the competitiveness of local products in the domestic market, particularly in border areas with access to imported products.
Korelasi Sidik Jari Teh Putih (Camellia sinensis) dan Aktivitas Antioksidannya Menggunakan Spektrofotometri Inframerah Transformasi Fourier (FTIR) dan Analisis Data Multivariat Yusuf, Muhammad Shalahuddin; Hunaefi, Dase; Yuliana, Nancy Dewi
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 12 No. 2 (2025): Jurnal Mutu Pangan
Publisher : Department of Food Science and Technology (ITP), Faculty of Agricultural Technology, Bogor Agricultural University (IPB) in collaboration with the Indonesian Food and Beverage Association (GAPMMI), the National Agency of Drug and Food Control, and th

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jmpi.2025.12.2.130

Abstract

White tea, made from young tea leaves dried without enzymatic fermentation, retains higher antioxidant content and has a unique sensory profile based on its growing region and processing method. Fourier transform infrared resonance (FTIR) spectrophotometry measures the absorption of infrared radiation by molecular bonds, generating a unique fingerprint. FTIR can monitor changes in the chemical composition during tea processing. Each producer may have different processing techniques that affect tea quality. A study analyzed white tea samples from five producers in Java, Indonesia, using FTIR fingerprinting and antioxidant activity. Sample D from Central Java had the highest DPPH antioxidant activity, followed by samples E (from West Java), H (from East Java), and P and G (from West Java). FTIR fingerprint analysis identified common absorption peaks at wave numbers 1242 (ester), 1600–1400 (ring double bond), 3518 cm⁻¹ (phenol), 2360 (amine), and 1400–1200 cm⁻¹ (carbonyl). Orthogonal partial least squares–discriminant analysis (OPLS-DA) grouped the samples into two classes regardless of the region: D, E, and H in class 1, and P and G in class 2. Wave numbers attributed to amine, aromatic, and aldehyde groups were among the discriminating markers for class 1 and class 2. The results of OPLS analysis revealed a strong positive correlation between wave numbers 1258, 1342, 1466, 2392, and 2685 cm⁻¹. These wave numbers were found at higher intensities in sample D, which had the highest antioxidant activity. Thus, they can be used as important markers for white tea with good antioxidant activity.
Hubungan antara aspek demografis dan preferensi minuman cokelat instan di wilayah perbatasan: The relationship between demographic aspects and instant chocolate drink preferences in border areas Akbar, Dzifiar Yasykuri; Adawiyah, Dede Robiatul; Hunaefi, Dase
TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Vol 16 No 2 (2025)
Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v16i2.6379

Abstract

The high dependence of Indonesian border communities in Batam and Pontianak on imported products is influenced by the perception that foreign products are of better quality, and supported by easy geographical access. This study aims to analyze the relationship between demographic factors and consumer preferences for instant chocolate powdered drinks, in the context of changing border policies directed at becoming the gateway to the national economy. The research was conducted with a quantitative approach through a survey of 200 respondents who were selected purposively with the distribution of quotas per region. The variables analyzed included demographic factors (gender, age, marital status, education level, and type of occupation) as well as product attributes (color, aroma, taste, and texture), using the chi-square test to look at the relationships between variables. The results of the study show a significant relationship between demographic characteristics and consumer preferences. Preference patterns also show differences between regions: consumers in Pontianak tend to choose local products for price and quality reasons, while in Batam, preferences are more influenced by brand information and product image. The organoleptic test revealed that in the blind test, consumers objectively judge the product based on sensory attributes, while in the unblind test, preferences are influenced by the brand as well as demographic factors such as education and employment. These findings confirm the complexity of factors affecting the competitiveness of local products in border areas, as well as the importance of marketing strategies based on demographic segmentation and sensory quality improvement to reduce dependence on imported products.
Co-Authors Akbar, Dzifiar Yasykuri Andika Putra Pratama Anjani, Gemala Dede Robiatul Adawiyah Dias Indrasti Dwinawati, Elisabeth Fuhrmann, Philipp Nancy Dewi Yuliana Pamungkasany, Prinia Panuju, Sherly Pramesti, Yuli Putri, Danica Rinaldi, Ahmad Sholehuddin, Zen Fauzan Siregar, Lerissa Aulia Smetanska, Iryna Sugiyono Sugiyono Tjahja Muhandri Utami, Mutiara Siska Putri Yusuf, Muhammad Shalahuddin Zeller, Yves Henri Marie