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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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Pengaruh penambahan madu terhadap karakteristik fisik dan organoleptik yoghurt kedelai (soyghurt) Rahardjo, Monika; Sihombing, Monang; Firdaus, Valentino Pandu
Journal of Tropical AgriFood Volume 4, Nomor 2, Tahun 2022
Publisher : Department of Agricultural Products Technology, Mulawarman University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35941/jtaf.4.2.2022.9165.96-104

Abstract

Beberapa orang menghindari susu hewani, yaitu seperti penderita intolerasi laktosa dan vegetarian. Berdasarkan masalah tersebut, yoghurt berbahan dasar susu nabati dari kedelai atau biasa disebut dengan soyghurt dapat menjadi solusi. Jenis karbohidrat yang digunakan sebagai sumber energi pertumbuhan bakteri adalah madu. Tujuan penelitian ini adalah untuk menganalisis pengaruh konsentrasi penambahan madu yaitu 0,0%, 2,5%, 5,0%, 7,5%, 10,0%, 12,5% terhadap karakteristik fisik (pH dan kekentalan) dan organoleptik soyghurt. Tahapan yang dilakukan adalah pembuatan susu kedelai kemudian pembuatan soyghurt. Data dianalisis menggunakan metode One-Way ANOVA dilanjutkan dengan uji Duncan. Hasil penelitian menunjukkan bahwa terdapat perbedaan nyata pH pada konsentrasi madu 7,5% dan 10% dengan nilai penurunan sebesar 4,85. Perbedaan nyata viskositas terlihat pada konsentrasi madu 5% dengan nilai peningkatan sebesar 6,3 dpa.s. Perbedaan nyata karakteristik organoleptik terlihat pada parameter rasa, tekstur dan keseluruhan dengan tingkat kesukaan tertinggi terdapat pada konsentrasi madu 12,5%. Penambahan madu dengan konsentrasi yang berbeda (0,0-12,5%) memberikan pengaruh nyata pada pH, viskositas dan tingkat kesukaan panelis terhadap sifat organoleptik khususnya untuk parameter rasa, tekstur dan keseluruhan soyghurt.
Comparative Evaluation of Textural and Sensory Characteristics of Sourdough Bread Produced Using Botanical Water from Different Raisin Varieties Monika Rahardjo; Monang Sihombing; Sekar Eka Wahyuningtyas
JFCN: Journal of Food, Culinary, and Nutrition Vol 2, No 2: April 2026
Publisher : Soegijapranata Catholic University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24167/jfcn.v2i2.15042

Abstract

This study evaluated the effects of botanical water from various raisin varieties on the sensory and textural qualities of sourdough bread. Black, green, and yellow raisins were used to make botanical water, which was then used as a natural fermentation medium. Conventional sourdough was used as the control. Hardness, cohesiveness, springiness, gumminess, chewiness, fracture force, adhesiveness, and stiffness were all measured by texture analysis. Fifty-five untrained panelists used a five-point hedonic scale to rate sensory acceptance. Significant differences were noted in hardness, springiness, gumminess, and stiffness; however, other textural parameters showed no significant variation. Hardness, gumminess, springiness, and stiffness values were highest in sourdough made with yellow raisin botanical water, while the control had the lowest hardness. The sourdough samples stayed within the acceptable range in the sensory evaluation, but the control sample scored highest for color, texture, and overall acceptability. Among the botanical water treatments, green raisin sourdough was the most well-liked. According to the findings, raisin botanical water has an impact on bread structure and fermentation behavior, resulting in quantifiable texture changes and mild variations in sensory perception. Therefore, it is possible to use botanical water from raisins as a natural fermentation medium for making sourdough bread without experiencing severe sensory rejection.
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