Article Per Year (5 Year)
p-Index From 2021 - 2026
2.149
P-Index
This Author published in this journals
All Journal Jurnal Teknologi Dan Industri Pangan MANAJEMEN IKM: Jurnal Manajemen Pengembangan Industri Kecil Menengah Jurnal Teknologi & Industri Hasil Pertanian Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Jurnal Mutu Pangan : Indonesian Journal of Food Quality Journal of Telenursing (JOTING) Indonesian Journal of Applied Research (IJAR) International Journal of Social Service and Research ADMA: Jurnal Pengabdian dan Pemberdayaan Masyarakat Eduvest - Journal of Universal Studies Indonesian Journal of Food Technology
Hunaefi, Dase
Unknown Affiliation
Aerospace Engineering Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Neuroscience Nursing Public Health Social Sciences Other

Published : 16 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 16 Documents
Search

 1   2 
Sensory profile of five superior salak varieties in Indonesia: Profil sensori lima varietas salak unggul di Indonesia Siregar, Lerissa Aulia; Adawiyah, Dede Robiatul; Hunaefi, Dase
Jurnal Teknologi & Industri Hasil Pertanian Vol. 30 No. 2 (2025): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtihp.v30i2.178-187

Abstract

Salak (Salacca zalacca) is a tropical fruit widely consumed in Indonesia. The fruit has scaly skin resembling snake scales, often referred to as snake fruit. This study aimed to describe consumer preferences through the sensory characterization of five superior salak varieties: Madu, Pondoh, Gading, Gula Pasir, and Sidempuan, using the Rate-All-That-Apply (RATA) sensory method and a hedonic rating test. The results showed that salak Madu was characterized by sweet, salak ID (typical salak aroma), juiciness, and mealy attributes. Salak Pondoh was described as sweet, fruity, floral/perfumy, and cohesive of mass. Salak Gula Pasir had sensory attributes such as crispness, firmness, chemical, and grittiness. Meanwhile, salak Gading and Sidempuan shared similar sensory profiles, including green, starchy, peel-like, fermented, sour, bitter, and astringent attributes. Salak Madu received the highest preference level, presumably due to its dominant sweet taste. Conversely, salak Sidempuan and Gading showed lower acceptance levels because of their high sourness and astringency intensities. Overall, varieties with sweet taste profiles, such as Madu, Pondoh, and Gula Pasir, aligned better with panelists' preferences than those with dominant sour and astringent characteristics, such as Gading and Sidempuan. These findings have important implications for product development and marketing strategies, particularly in selecting salak varieties that meet consumer preferences for fresh consumption and differentiation in processed products.
Product Development of High Carotenoids Chocolate Confectionery Based on Red Palm Olein Oleogel Amanda, Tria; Wulandari, Nur; Hunaefi, Dase
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol. 14 No. 5 (2025): October 2025
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtepl.v14i5.1893-1904

Abstract

Red palm oil (RPO)-based oleogel had potential as a substitute for cocoa butter substitute (CBS) in the manufacture of chocolate confectionery. This study aimed to obtain the optimum formula of chocolate confectionery with RPO-based oleogel and determine the physicochemical characteristics, sensory profile and hedonic rating, nutrition facts, and contribution to meet the vitamin A requirement. The methods used were: (1) manufacture and characterization of RPO-based oleogel, (2) optimization formulas of chocolate confectionery with RPO-based oleogel by D-optimal mixture design, and (3) characterization of chocolate confectionery with RPO-based oleogel. The result showed that RPO-based oleogel had a high carotenoid content of 545.87±3.39 mg/kg and slip melting point of 46.67‒47.83°C. The optimum formula was 17.780% CBS, 13.880% RPO-based oleogel, and 3.340% stearin which had a texture of 1861.49 gf and total carotenoids of 207.861 mg/kg. The sensory profile of chocolate confectionery with RPO-based oleogel based on the RATA method was yellow color; sweet, milk, fatty, and vanilla flavor; sweet, bitter, and fatty aftertaste; hard texture; melted, sandy, and sticky mouthfeel. The score of children panelists’ liking was 4.52 (liked extremely). One serving size of this product fulfilled 12% of the daily vitamin A requirement from the total requirement of 600 RE.
Sensory Analysis and Panelist Assessment on Paired of French Fries and Chili Sauce Puspitasari, Armina Meikyo; Nurtama, Budi; Hunaefi, Dase
Indonesian Journal of Applied Research (IJAR) Vol. 5 No. 2 (2024): Indonesian Journal of Applied Research (IJAR)
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/ijar.v5i2.458

Abstract

Food pairing was the process of combining food or food and beverages to produce sensory characteristics. The consumption of snacks with commercial chili sauce as a supplement was widespread among consumers. Research on food pairing of commercial chili sauce with French fries was limited. The research aimed to describe and understand the sensory profile of chili sauce with its accompanying foods and identify changes in sensory attribute intensity when chili sauce was paired based on consumer perception. The methods used were Quantitative Descriptive Analysis and Rate All That Apply. The main ingredients were four commercial chili sauces and three commercial French fries. The sensory characteristics of chili sauce and French fries pairs were evaluated using QDA with trained panelists and RATA with consumer panelists. The results from the QDA method showed dominant characteristics such as potato flavor, crunchy texture, oily mouthfeel, sweet taste, and sour taste. According to PCA and spider web in QDA, it can be observed that the sample pairs with the highest intensity were sample pairs 47 and 87. Based on the RATA test results, According to PCA and spider web in RATA, it can be observed that the sample pair with the highest intensity was sample pair 65.
Profil Metabolit Volatil dan Non Volatil Bangle Hitam Wardayanie, Ning Ima Arie; Prangdimurti, Endang; Hunaefi, Dase; Batubara, Irmanida; Tunnisa , Fitra; Rosalina, Dian; Afriyanti , Ani; Yuliana , Nancy Dewi
Jurnal Teknologi dan Industri Pangan Vol. 36 No. 2 (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.2025.36.2.208

Abstract

The study discovering chemical compounds of black bangle (Zingiber ottensii Val.), which is a member of Zingiberaceae family, is rather scarce. This research aimed to determine the composition of volatile dan non-volatile compounds of the rhizome. The volatile compound was analyzed using solid phase microextraction gas chromatography mass spectrometry (SPME GC-MS), while non-volatile compound was determined by Ultra-high performance liquid chromatography-high resolution mass spectrometry (UHPLC-HRMS). The experiment by SPME GC-MS successfully identified 31 compounds with monoterpenes showing the most abundant group at 54 %. The main volatile compounds are β-Phellandrene, β-pinene, γ-Terpinene and α-pinene, then followed by sesquiterpene and terpene, namely humulene and terpinen-4-ol, respectively. Furthermore, analysis using UHPLC-HRMS detected 37 compounds with some pre dominant compounds, i.e. zerumbone, choline, isoleucine, phenylalanine, afzelin and malic acid. These findings indicate that black bangle rhizome is rich in various volatile and non-volatile compounds, especially terpenoid, flavonoid, amino acid and malic acid, some of which have certain bioactivities.
Intensitas Aroma dan Rasa Manis Kopi Siap Minum Berdasarkan Persepsi Konsumen dari Penggunaan Perisa Karamel dan Vanila Faisal, Andrian Ibnu; Wijaya, Christofora Hanny; Hunaefi, Dase
Jurnal Teknologi dan Industri Pangan Vol. 36 No. 2 (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.2025.36.2.239

Abstract

Ready-to-drink (RTD) coffee products typically contain high levels of sugar. Adding a sweet flavor enhancer can be an alternative to sugar reduction, preserving the sweetness consumers prefer. This study aimed to investigate the effect of sweet aroma flavorings on consumers' perceived sweetness intensity of RTD coffee. This study was conducted in four stages: (1) an initial survey for panelists screening, (2) a threshold detection test of vanilla and caramel flavorings performed in a laboratory  test  model using the 2-alternative forced choice (2-AFC) method, (3) just about right (JAR) test to determine the flavor concentration, and (4) an intensity rating test of aroma and sweetness and hedonic rating test to determine consumer panelists preferences. Responses were analyzed for ANOVA and Principal Component Analysis using IBM® SPSS® Statistics 26, XLSTAT, and GraphPad software. Based on survey results, 105 of 522 respondents volunteered to serve as panelists for the intensity and hedonic ratings. The flavor-detection threshold involved 74 consumer panelists; the detection thresholds for vanilla and caramel flavors in RTD coffee with 6% sugar content were 3 ppm and 4 ppm, respectively. As many as 70 consumer panelists participated in the JAR test. The highest JAR score for vanilla flavor was obtained at 75 ppm, and for caramel flavor at 100 ppm. Vanilla flavor at 75 ppm increased sweetness intensity by 9.8% and the sweet aroma by 14%. In contrast, the caramel flavor at 100 ppm did not significantly enhance either the sweetness or aroma intensity in RTD coffee. Based on consumer panelists' preferences, RTD coffee with vanilla flavor was most preferred over RTD coffee with caramel.
Optimalisasi Proses dan Mutu Produksi, serta Kemasan pada UMKM Sari Buah Idaman Sudradjat; Tullah, Dewi Sarifah; Abdillah, Fatimah; Hunaefi, Dase; Febriyan; Siti Asyifa; Callista, Christine; Syarifullah, Nabila Nuralfia Zahrani; Jan Febrian
ADMA : Jurnal Pengabdian dan Pemberdayaan Masyarakat Vol. 6 No. 2 (2025): ADMA: Jurnal Pengabdian dan Pemberdayaan Mayarakat: In-Progress
Publisher : LPPM Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/adma.v6i2.5122

Abstract

Pemanfaatan daging buah pala sebagai bahan baku untuk minuman sari buah yang dilakukan oleh UMKM Sari Buah Idaman (SBI) meningkatkan pendapatan usaha. Tujuan dari kegiatan pengabdian kepada masyarakat ini adalah untuk meningkatkan proses produksi, kualitas produk, dan kualitas kemasan UMKM SBI di Kecamatan Ciampea, Kabupaten Bogor. Metode pengabdian dilakukan dengan cara melaksanakan pelatihan dan bimbingan teknis untuk meningkatkan kualitas produk dan kebersihannya, menyeragamkan proses produksi, dan menggunakan metode pengemasan yang tepat untuk memperpanjang masa simpan produk. Kegiatan ini berlangsung dari Juli hingga Desember 2024 dan melibatkan 20 pelaku UMKM. Hasil pengabdian menunjukkan peningkatan pemahaman dan keterampilan peserta tentang proses produksi, kualitas produk, dan kemasan. Penilaian dilakukan dengan metode pre-test dan post-test melalui kuesioner, dan uji beda Wilcoxon kemudian. Setelah pelatihan, nilai proses dan mutu produksi rata-rata meningkat dari 2,21 dalam kategori rendah menjadi 4,33 dalam kategori tinggi. Nilai kemasan juga meningkat, dari 2,45 menjadi 4,56. Dalam uji Wilcoxon, nilai signifikansi 0,00, yang lebih rendah dari batas 0,05, menunjukkan perbedaan yang signifikan antara hasil sebelum dan sesudah intervensi. Secara keseluruhan, pelatihan dan bimbingan teknis terbukti bermanfaat untuk meningkatkan kapasitas produksi, kualitas, dan daya saing produk UMKM SBI serta mendukung keberlanjutan bisnis yang lebih sehat dan terstandar.
Co-Authors Afriyanti , Ani Akbar, Dzifiar Yasykuri Amanda, Tria Andika Putra Pratama Anjani, Gemala Budi Nurtama C Hanny Wijaya Callista, Christine Dede Robiatul Adawiyah Dias Indrasti Dwinawati, Elisabeth Endang Prangdimurti Faisal, Andrian Ibnu Fatimah Abdillah Febriyan Fuhrmann, Philipp Irmanida Batubara Jan Febrian Nancy Dewi Yuliana Ning Ima Arie Wardayanie, Ning Ima Arie Nur Wulandari Pamungkasany, Prinia Panuju, Sherly Pramesti, Yuli Puspitasari, Armina Meikyo Putri, Danica Rinaldi, Ahmad Rosalina, Dian Sholehuddin, Zen Fauzan Siregar, Lerissa Aulia Siti Asyifa Smetanska, Iryna Sudradjat Sugiyono Sugiyono Syarifullah, Nabila Nuralfia Zahrani Tjahja Muhandri Tullah, Dewi Sarifah Tunnisa , Fitra Utami, Mutiara Siska Putri Yusuf, Muhammad Shalahuddin Zeller, Yves Henri Marie