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Biovalorization of Soy Milk By-product Flour Using Controlled Fermentation: Physical Characteristics Perspective Fadhila, Putu Tessa; Rakhmadevi, Ade Galuh; Prasetyo, Frengky Hermawan Hadi; Rasmiyana, Rasmiyana; Dewi, Putri Satika
International Journal of Technology, Food and Agriculture Vol. 3 No. 2 (2026): June (In Progress)
Publisher : P3M Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/tefa.v3i2.6839

Abstract

Okara, a byproduct of soymilk production, contains high dietary fibre (58.6%) but is  underutilized. This study evaluates fermentation as a biovalorization strategy to produce functional okara flour. The novelty lies in comparing spontaneous fermentation with commercial yeast under controlled durations to identify optimal conditions for flour production. Fresh okara was fermented using two commercial yeasts and spontaneous fermentation for 3 and 4 days. The fermented material was dried, milled into flour, and analysed for yield (%), colour (L*, a*, b*, whiteness index), and particle size (µm). The experiment followed a two-factor Completely Randomized Design (CRD), with data analysed using ANOVA and Duncan’s Multiple Range Test (DMRT). Fermentation method and duration significantly affected flour properties. The best treatment was 3-day spontaneous fermentation, producing 11.7% yield with L* = 70.88, a* = 0.338, b* = 11.061, and a whiteness index of 68.82. The flour exhibited a fine particle size of 35.23 µm, indicating good suitability for food applications. These results demonstrate that short-duration spontaneous fermentation can produce okara flour with favourable physical characteristics without requiring commercial starters. This approach provides a simple, cost-effective, and scalable method for developing fibre-rich functional ingredients. Further optimization may enhance quality and expand its application in food products.
Optimization Yield and Physical Characteristics of Household-Scale Coconut Oil through Various Simple Extraction Methods Rasmiyana, Rasmiyana; Prasetyo, Angga
Jurnal Biologi Tropis Vol. 26 No. 2 (2026): April - Juni
Publisher : Biology Education Study Program, Faculty of Teacher Training and Education, University of Mataram, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jbt.v26i2.11880

Abstract

The selection of coconut oil extraction methods at the household scale needs to consider the quality and quantity of the resulting product. This study aimed to optimize simple coconut oil extraction methods based on physical characteristics, organoleptic properties, yield, and water content. A Completely Randomized Design (RAL) was used with 4 treatment methods: P1 (dry method/direct heating of grated coconut), P2 (wet method with direct heating of coconut milk), P3 (wet method with the addition of 1% papain enzyme), and P4 (wet method with separation of skim and cream from coconut milk). Test parameters included organoleptic tests (color, aroma, taste), yield, and water content. The results showed that the extraction method significantly affected yield and water content but did not significantly affect panelists preference for color. The dry method (P1) produced the highest yield (14.77%) but had the lowest organoleptic quality. The wet methods with skim-cream separation and papain enzyme addition (P3) produced the best organoleptic quality with the lowest water content (0.17%). SNI standard of water content maximum 0.5%. In conclusion, the wet extraction method with skim-cream separation and the addition of proteolytic enzymes such as papain is recommended for household-scale production as it produces superior quality oil with low water content.
Co-Authors Angga Prasetyo Angga Prasetyo Angga Prasetyo Brillyansyah, Degita Fahmi Dewi, Putri Satika Erlia Narulita Fadilah, Putu Tessa Frengky Hermawan Hadi Prasetyo HARDIAN SUSILO ADDY Ihsan Alfarizi, Muhammad Lulus Mualimin Prasetyo, Frengky Hermawan Hadi Prasetyo, rengky Hermawan Hadi Putu Tessa Fadhila Rakhmadevi, Ade Galuh Yulia Rachmawati Zuhroh, Nadiyah