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All Journal Jurnal Teknologi Industri Pertanian JURNAL KIMIA SAINS DAN APLIKASI Jurnal Teknologi Pangan dan Gizi Prosiding Seminar Nasional Sains Dan Teknologi Fakultas Teknik Jurnal Florea Jurnal Sains dan Teknologi Pangan Jurnal Penelitian Pertanian Terapan Indonesian Journal of Agricultural Research TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian AGROMIX Seminar Nasional Lahan Suboptimal Journal of Tropical AgriFood JURNAL MAHAJANA INFORMASI Jurnal Sains dan Teknologi Pangan JFCN: Journal of Food, Culinary, and Nutrition
Monang Sihombing
Universitas Kristen Satya Wacana
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Economics, Econometrics & Finance Engineering Environmental Science Industrial & Manufacturing Engineering Library & Information Science Social Sciences Veterinary Other

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Efek penambahan oats pada formulasi cookies gandum dilihat dari karakteristik fisik dan sensorinya Monika Rahardjo; Ristia Widi Astuti; Dhanang Puspita; Monang Sihombing

Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v11i1.1714

Abstract

This research aims to determine the effect of oats addition in wheat cookies formulation seen from physical and sensory characteristics. Six formulations used in this research consist of wheat flour and oats mixture namely Control (100%:0%), Formulation 1 (80%:20%), Formulation 2 (60%:40%), Formulation 3 (40%:60%), Formulation 4 (20%:80%), and Formulation 5 (0%:100%). Based on analysis of variance result at α = 5%, there was a significant difference in the value of hardness and work from control and all variation of cookies’ formulation. It was also found that the decreasing composition of wheat flour and increasing composition of oats caused a decrease in the value of hardness and work. The addition of oats in the formulation of wheat cookies increases the level of brightness (L), decreases the value of a* (red tone), and increases the value of b* (yellow tone) of cookies. From sensory evaluation, compared to controls, the addition of oats in the formulation increased the acceptance rating for color parameter for all formulation, taste parameter for Formulation 2 until 5, and overall parameter for Formulation 2 and 3, while for the texture parameter, the addition of oats did not provide an increased in the acceptance rating.
Fragrance Formation in the of Cocoa Roasted Process (Theobroma cacao) with Roaster Temperature Variation using a Vacuum Drying Oven Monang Sihombing; Dhanang Puspita; Mayer Tinting Sirenden
Jurnal Kimia Sains dan Aplikasi Vol 21, No 3 (2018): Volume 21 Issue 3 Year 2018
Publisher : Chemistry Department, Faculty of Sciences and Mathematics, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2597.765 KB) | DOI: 10.14710/jksa.21.3.155-160

Abstract

Chocolate is cacao nib processed product which is favorite commodity in the world, nevertheless, many of consumer have not known about the process. Notable stage in cacao processing is roaster process. Cacao roasting process currently uses conventional methods, which have weaknesses like energy wastage and bioactive compounds damage. Vacuum drying oven is new roasting method which uses low pressure and temperature. Through this research, the difference of aroma development between roasting process on conventional and vacuum drying oven method was investigated. Roasted cacao was extracted by water distillation, then distillate was separated by diethyl ether partition. The extract was characterized with GC-MS. The Characterization result shown that temperature 70°C contained 11 volatile compounds and temperature 80°C, 90°C and 140°C contained 7 volatile compounds. The higher roasting temperature, the more diverse of volatile compound. The best result in cacao roasting was on vacuum drying oven at 90°C, which has similar aroma with 140°C as control sample.
Encapsulated Curcuma aeruginosa: Inhibition Method of Bitter Receptor Cells from The Perspective of Wall Formation Sihombing, Monang; Ananingsih, Victoria Kristina
Indonesian Journal of Agricultural Research Vol. 1 No. 2 (2018): InJAR, Vol. 1, No. 2, July 2018
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/injar.v1i2.267

Abstract

Curcuma aeruginosa is one of the herbs with health benefits and has been used in traditional medicine, has the characteristic bitter taste, so that limited use was. The formation of walls in the active component coating process can minimize direct contact of bitter receptor cells in the oral peripherals so the perception of bitterness can be reduced. This study used a variation of the WPI concentration as the coating wall materials 10%, 15% and 20%. Formation of coating walls was analyzed using SEM later in the sensory test for effectiveness decreased level of bitterness. The addition of 10% WPI results in the best wall formation was in Curcuma aeruginosa, which could decrease perception of significant bitterness. In contrast to the addition of WPI 15% and 20% were found in an oval shape, craters and ruptures form on coating wall, reducing the protection of the core component and contact with bitter receptor cells in the oral peripheral resulting in bitters taste perception increasing.
The Borax Analysis Of The Crackers At Blauran Market, Salatiga City Palimbong, Sarlina; Sihombing, Monang; Mulyanto, Milka Meliana
Jurnal Penelitian Pertanian Terapan Vol 24 No 2 (2024)
Publisher : Politeknik Negeri Lampung.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25181/jppt.v24i2.3297

Abstract

Misuse of chemicals, such as borax, as an additive in food is still common. This abuse is intended to increase elasticity and crispiness for longer in food products, even though borax is prohibited in the food industry. Some food products on the market that often contain borax are tofu, meatballs, noodles, and crackers. Research studies and mass media in several traditional markets in Indonesia have proven and verified the presence of borax in crackers. Based on this, we want to know whether there is the same thing in the distribution of crackers at Blauran Market, Salatiga City. Therefore, this research aims to quantitatively determine the status of borax in crackers sold at Blauran Market, Salatiga City, in 2023—a quantitative descriptive research method. Sampling used the purposive sampling method. The research design used was a completely randomised factorial design. The first factor is the type of cracker, consisting of four levels: gendar cracker brand X, gendar cracker brand Y, white eggplant cracker brand minute. Each treatment combination was repeated three times to obtain 24 experimental units. Quantitative test of samples using a UV-VIS spectrophotometer. Data processing using two-factor ANOVA with replication. The test results showed that the four brands of cracker samples contained >100 ppm borax. The highest borax content was in white eggplant crackers.
Formulation of gluten-free bread using psyllium husk and chia seed seen from physical and sensory characteristics Rahardjo, Monika; Sihombing, Monang

Publisher : Fakultas Pertanian Universitas Yudharta Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/agx.v16i1.5636

Abstract

Introduction: Gluten-free bread is a type of bread product made without gluten, and its consumption has increased in recent years, especially for individuals with celiac disease or driven by health considerations. The absence of gluten in gluten-free bread presents challenges in achieving the desired texture and structure. The incorporation of psyllium husk and chia seed into gluten-free bread formulations offers numerous benefits, both in terms of improving the bread's physical properties. Therefore, this study aims to find gluten-free bread formulations from a mixture of psyllium husk and chia seed seen from physical and sensory characteristics. Methods: This research method consists of the making of gluten-free bread, physical analysis (texture), sensory analysis, and statistical analysis. Results: For physical characteristics, psyllium husk, and chia seed incorporation affect springiness index, chewiness, adhesive force, and adhesiveness parameters in gluten-free bread, while for sensory characteristics several parameters have significant differences, namely aroma, taste, texture, and overall parameter, meanwhile appearance parameter has no significant difference. For the overall parameter, gluten-free bread with only psyllium husk (Formulation 1) received the highest rating preferred by the panelist. Conclusion: The incorporation of psyllium husk and chia seed affects the physical and sensory characteristics of gluten-free bread.
Pemanfaatan air botani dari buah salak pondoh (Salacca zalacca var pondoh) untuk pembuatan roti tawar sourdough Monika Rahardjo; Monang Sihombing

Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v14i2.4295

Abstract

Indonesia has variety of fruits that have the potential to be used as botanical water in sourdough bread making, especially those with high sugar content. Salak pondoh (Salacca zalacca var pondoh) is one of Indonesia's native fruits that has a distinctive flavor and is favored by the public. This research aims to utilize botanical water from salak pondoh in the making of sourdough bread. This research method consists of several stages, namely making botanical water, making starter, evaluating yeast activity, and white bread production. The analysis performed on white bread includes physical analysis, chemical analysis, and sensory analysis. Yeast activity in this study showed that the use of sourdough starter with the percentage of 30% had the highest activity level of 1.035 ± 0.002 ml/hour. Proximate test results showed significant differences in protein content, water content, and fiber content, while carbohydrate, fat, and ash content were not significantly different. The results of the texture test showed significant differences for hardness and springiness parameters, while for other texture parameters there were no significant differences. Overall, white bread using sourdough starter from salak pondoh can develop well and can be accepted like white bread in general, even in this study white bread with the addition of sourdough starter obtained a higher hedonic rating compared to white bread sample control.
Karakteristik fisik roti yang memanfaatkan ubi ungu (Ipomoea Batatas Var Ayamurasaki) dan ubi Cilembu (Ipomoea batatas L.) Monika Rahardjo; Monang Sihombing

Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v15i2.5014

Abstract

Purple sweet potato and Cilembu sweet potato offer unique advantages when added to bread dough formulations. Purple sweet potato, known for its rich nutritional profile and vibrant colour, while Cilembu sweet potato is known for its sweetness. Both purple sweet potato and Cilembu sweet potato offer opportunities to diversify bread formulations, especially with a number of health benefits on offer. By utilizing these two sweet potatoes by adding them to a previously researched sourdough bread dough, this study aimed to examine the physical characteristics of the final sourdough bread. The research method consisted of selecting and processing sweet potatoes for bread formulation, making sweet potato sourdough bread, physical analysis namely colour and texture and statistical analysis. The results showed that the addition of sweet potato, both purple and Cilembu, caused significant differences in all colour parameters, namely parameters L, a and b of the bread. In texture characteristics, the addition of Cilembu sweet potato caused significant differences in stiffness parameters while purple sweet potato caused significant differences in hardness, springiness and springiness index parameters. The addition of purple sweet potato and Cilembu yam to white bread affects the physical characteristics especially in colour and texture.
Pemanfaatan susu kacang pada pembuatan roti tawar dilihat dari karakteristik fisikokimianya Benedicta Miquella Adisty Wulandari; Monika Rahardjo; Monang Sihombing

Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v16i1.5426

Abstract

Commercially sold white bread is often enriched with cow's milk in its formulation, which is often avoided by vegetarians. Hence the need for alternative bread products that use plant-based ingredients. Alternatives to cow's milk, namely plant-based milks, have gained popularity due to their various health benefits. Milk made from nuts has been identified as a suitable alternative for individuals allergic to cow's milk or those seeking plant-based options due to lifestyle. Therefore, this study aimed to utilize nut milk in the manufacture of white bread in terms of its physicochemical characteristics. The research method consists of four steps, namely making nut milk, making white bread, physicochemical analysis, and statistical analysis. In this study, bread texture was tested with the parameters of hardness, cohesiveness, springiness, gumminess, chewiness, fracture force, adhesive force, adhesiveness and stiffness. However, after statistical analysis using ANOVA (Analysis of Variance) on these parameters, there was parameter that did not have significant differences, namely the fracture force parameter. While in the proximate analysis, all parameters (carbohydrate, protein, fat, water, and ash) had significant differences after statistical analysis using ANOVA. It can be concluded that milk made from legumes can be utilized as an alternative to cow's milk in making bread.
PROFILING DAN IDENTIFIKASI KOMPONEN SENYAWA BIOAKTIF KOPI MANGGARAI ARABIKA DENGAN PERLAKUAN SEMI WASH DAN FULL WASH Pulung Nugroho; Monang Sihombing; Dhanang Puspita
Jurnal Sains dan Teknologi Pangan Vol. 10 No. 1 (2025): Jurnal Sains dan Teknologi Pangan
Publisher : Jurusan Ilmu dan Teknologi Pangan Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63071/0arvgv73

Abstract

Kopi manggarai menjadi salah satu kopi dengan kualitas unggul di Indonesia, tidak hanya dari cita rasa namun dari keunggulan dari senyawa bioaktif. Senyawa bioktif kopi memberikan manfaat lain terutama dapat menjadi senyawa fungsional yang bermanfaat bagi kesehatan. Teknik perendaman biji kopi akan mempengaruhi munculnya senyawa bioaktif. Perendaman biji kopi akan menyebabkan terjadinya proses fermentasi, yang akan menyebabkan terjadinya reaksi sintesis metabolit mikroorganisme yang dapat menghasilkan senyawa bioaktif yang memiliki nilai fungsional. Dalam penelitian ini dilakukan identifikasi senyawa bioaktif kopi manggarai arabika dengan perbandingan proses lama perendaman yaitu secara full wash dan semi wash. Hasil identifikasi yang diperoleh variasi  senyawa bioaktif pada setiap perlakuan memberikan dampak yang berbeda, semakin lama proses perendaman akan memberikan kuantitas senyawa bioaktif yang semakin banyak. Sedangkan semakin pendek waktu perendaman akan memberikan variasi senyawa bioaktif yang semakin tinggi. Namun adanya proses roasting akan mempengaruhi kualitas senyawa bioaktif pada kopi manggarai arabika 
Pemanfaatan air botani dari buah salak pondoh (Salacca zalacca var pondoh) untuk pembuatan roti tawar sourdough: Utilization of botanical water from salak pondoh (Salacca zalacca var pondoh) for the production of sourdough white bread Rahardjo, Monika; Sihombing, Monang
TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Vol 14 No 2 (2023)
Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v14i2.4295

Abstract

Indonesia has variety of fruits that have the potential to be used as botanical water in sourdough bread making, especially those with high sugar content. Salak pondoh (Salacca zalacca var pondoh) is one of Indonesia's native fruits that has a distinctive flavor and is favored by the public. This research aims to utilize botanical water from salak pondoh in the making of sourdough bread. This research method consists of several stages, namely making botanical water, making starter, evaluating yeast activity, and white bread production. The analysis performed on white bread includes physical analysis, chemical analysis, and sensory analysis. Yeast activity in this study showed that the use of sourdough starter with the percentage of 30% had the highest activity level of 1.035 ± 0.002 ml/hour. Proximate test results showed significant differences in protein content, water content, and fiber content, while carbohydrate, fat, and ash content were not significantly different. The results of the texture test showed significant differences for hardness and springiness parameters, while for other texture parameters there were no significant differences. Overall, white bread using sourdough starter from salak pondoh can develop well and can be accepted like white bread in general, even in this study white bread with the addition of sourdough starter obtained a higher hedonic rating compared to white bread sample control.
Co-Authors Anggraeni, Maria Kristina Asri, Elisabet Stefia Aurelia Roswita Avilla Hermes Benedicta Miquella Adisty Wulandari Bintang Carouline Budi, Regina Natasya Carouline, Bintang Catarina Arti Dwiastuti Dhanang Puspita Firdaus, Valentino Pandu Gelora Mangalik Jonathan Namora Junet Franzisca da Costa Karina Permata Marta Amelyia Sipayung Marthina Meylani Seilatuw Mayer Tinting Sirenden Monika Rahardjo Mulyanto, Milka Meliana Pulung Nugroho Putri, Femyta Anindya Refla, Shara Ristia Widi Astuti Sarlina Palimbong Seilatuw, Marthina Meylani Sekar Eka Wahyuningtyas Victoria Kristina Ananingsih Widya Susanti Sitanggang Wulandari, Benedicta Miquella Adisty