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Swasti, Yuliana Reni
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Kualitas mie basah dengan substitusi tepung sukun dan gel okra sebagai pengikat: The quality of wet noodles with breadfruit flour and okra gel substitution as a binder Windyasari, Alexandra Paska Selma; Swasti, Yuliana Reni; Pranata, Franciscus Sinung
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/hm3tqq12

Abstract

Wet noodles are wheat-based food products molded lengthwise, boiled, and contain up to 52% water. Market-available wet noodles often lack nutrients, prompting research to address this issue. This study utilizes breadfruit flour as a wheat substitute and okra gel as a binding agent. The aim is to assess wet noodles' chemical, physical, microbiological, and organoleptic qualities using breadfruit flour and okra gel and determine the optimal concentration for the best quality. The research aims to produce wet noodles with improved nutritional content, particularly high fiber levels, and reduce wheat flour usage. A completely randomized design with four treatment levels of breadfruit flour and okra gel ratios 0:0 (K), 10:10 (B), 20:20 (B), and 30:30 (C) was employed. The study analyzed wet noodle quality based on chemical, physical, microbiological, and organoleptic parameters. Results indicate that wet noodles have water content ranging from 31.33% to 47.6%, ash content ranging from 1.03% to 2.7%, protein content ranging from 7.54% to 10.19%, insoluble fiber content ranging from 7.7% to 9.03%, soluble fiber content ranging from 5.5% to 6.3%, cooking loss ranging from 6.50% to 7.71% and tensile strength ranging from 0.013% to 0.019%. Total plate count and yeast mold count meet the quality standards specified in SNI 2987-2015. The best quality wet noodles were observed in the 30:30 (C) treatment.
THE QUALITY OF COOKIES WITH THE SUBSTITUTION OF TEMPEH PEANUT FLOUR AND CILEMBU CULTIVAR SWEET POTATO FLOUR Oktaviani, Yustina Wanda Dwi; Swasti, Yuliana Reni; Pranata, Franciscus Sinung
Jurnal Teknologi Pertanian Vol. 26 No. 2 (2025)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jtp.2025.026.02.1

Abstract

A cookie is a biscuit made from wheat flour as its main ingredient. Cookies have a crunchy and less dense texture. Wheat flour can be substituted with peanut tempeh flour and Cilembu cultivar sweet potato flour to increase the nutritional value. This study aims to determine the effect of substituting peanut tempeh flour and Cilembu cultivar sweet potato flour on the nutritional quality of the cookie. Four treatments were employed in this study. The ratio of wheat flour, peanut tempeh flour, and Cilembu cultivar sweet potato flour is the basis of the treatment. The treatments are K (100:0:0), A (60:35:5), B (60:25:15), and C (60:15:25). The results of this study prove that the substitution increases the nutritional quality. The cookie with treatment A has the best nutritional quality. It has water content 3.61% - 4.22%, ash content 0.93% - 1.43%, protein content of 8.15% - 14.11%, fat content of 21.17% - 32.70 %, carbohydrate content 48.33 % - 66.13 %, insoluble fiber content 1.23 %-2.73 %, soluble fiber content 4.90-8.44 %, white-orange color, texture 20.76-43.89 N, total plate count 1 x 101 CFU/g - 3 x 102 CFU/g, and the negative content of yeasts and molds. The cookies with treatment A  meet the requirements of  Indonesian National Standard (INS) 2973:2018 and INS 01-2973-2011. Cookies with treatment A is the best product based on chemical, physical, microbiological, and organoleptic values.
Kualitas Kue Lompong dengan Penambahan Ekstrak Cincau Hitam (Mesona palustris, BL.) sebagai Senyawa Antioksidan Pranata, Franciscus Sinung; Oktaviani, Cecilia Anis; Swasti, Yuliana Reni
Jurnal Teknologi Pangan dan Hasil Pertanian Vol. 16 No. 2 (2021): September
Publisher : Faculty of Agricultural Technology, Universitas Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26623/jtphp.v16i2.4548

Abstract

Makanan tradisional semakin lama sudah tidak begitu menarik di kalangan konsumen di zaman ini. Kue lompong merupakan makanan khas asal daerah Kutoarjo. Kue lompong ini memiliki kekhasan yaitu pada kemaasan dan pewarna yang digunakan. Kue lompong dibungkus dengan daun pisang kering. Kue lompong memiliki warna hitam khas yang berasal dari abu sekam padi. Abu sekam padi bersifat karsinogenik atau dapat memicu kanker karena hasil dari pembakaran. Peneliti menginovasi pewarna yang digunakan yaitu ekstrak cincau hitam (Mesona palustris BL.). Ekstrak cincau hitam ini berasal dari Tanaman Janggelan   yang berpontensi mengandung senyawa antioksidan yang mampu menangkap radikal bebas. Penambahan ekstrak cincau hitam ini bertujuan untuk meningkatkan kualitas dari produk kue lompong yaitu dari segi kualitas kimia, fisik, total fenolik, aktivitas antioksidan, mikrobiologis dan orgnoleptik. Tujuan penelitian ini adalah untuk mengetahui pengaruh ekstrak cincau hitam terhadap kualitas kue lompong dari kualitas fisik, kimia, mikrobiologis dan organoleptik produk serta mengetahi konsentrasi ekstrak yang tepat. Tahapan yang dilakukan yaitu pembuatan ekstrak cincau hitam, pembuatan kue lompong dengan penambahan ekstrak cincau hitam, uji proksimat, ujinfisik, kimia, antioksidan, mikrobiologisndannorganoleptik produk kue   lompong. Penelitian ini menggunakan metode RancangannAcak Lengkap dengan variasi penambahan ekstrak cincau hitam yaitu 0% sebagai kontrol tanpa penambahan ekstrak, 30%, 60% dan 100%. Hasil penelitian terbaik pada konsentrasi 100% menunjukkan kue lompong memiliki kadar air 36,42%, kadar abu 0,30%, kadar lemak 3,93%, kadar protein 3,17%, kadar karbohidrat 57,30%, serat kasar 2,48%, serat larut 5,25%,   kekerasan 302,00 g, kekenyalan 162,03 g, kue lompong memiliki warna cokelat kehitaman, total fenolik 1,34 mg GAE/g DW, antioksidan 61,00%, ALT 1,07 CFU/g, angka kapang 0 CFU/g. Kue lompong dengan penambahan ekstrak cincau hitam yang memiliki kualitas paling baik adalah penambahan ekstrak cincau dengan konsentrasi 100% yang dapat dilihat pada hasil uji organoleptik dengan parameter fisik, kimia, mikrobiologi, aktivitas antioksidan dan organoleptik.
KUALITAS PANCAKE DENGAN SUBSTITUSI TEPUNG TEMPE KACANG TUNGGAK DAN TEPUNG UBI JALAR UNGU Leonard, Patricia; Pranata, Franciscus Sinung; Swasti, Yuliana Reni
Pro Food Vol. 9 No. 2 (2023): Pro Food (Jurnal Ilmu dan Teknologi Pangan )
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v9i2.351

Abstract

Pancakes are a snack and alternative food for breakfast which are made by grilling on a pan. The use of cowpea tempe flour and purple sweet potato flour is to reduce the use of wheat flour in Indonesia and to increase the protein and fiber content in pancake. The aim of the research was to find out the right formulation to produce the best quality pancakse and to find out the effect on pancakes based on chemical, physical, microbiological and organoleptic qualities. This research used a completely randomized design with three repetitions for each treatment, namely 100:0:0 (K), 50:50:0 (A), 50:25:25 (B), dan 50:0:50 (C). The results showed that pancakes contained 31.45-35.41% moisture content, 1.64-2.06% ash content, 4.88-10.04% protein content, 7.39-9.15% fat content, carbohydrate content 45.31-52.00%, insoluble fiber content 2.72-6.29%, soluble fiber content 1.92-5.97%, hardness 3.76-5.13 N, springiness 0.11-0.50, swelling power 152.48-161.91%, yellowish orange color, total plate count 0-5,33 x 10¹ CFU/g, and yeast mold rate 0 CFU/g. Pancakes with substitution of cowpea tempe flour and purple sweet potato flour which have the best quality are pancakes treatment 50:50:0 (A) based on chemical, physical and microbiological parameters.
Antioxidant Activity and Quality of Frozen Yoghurt with Moringa oleifera Lamk. Leaves Extract Sari, Primaningrum Dian Indah; Swasti, Yuliana Reni; Purwijantiningsih, Ekawati
agriTECH Vol 45, No 1 (2025)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.83392

Abstract

Moringa oleifera Lamk. (Moringa) is a plant widely distributed across various regions in Indonesia. The leaves of Moringa oleifera Lamk. contain higher nutritional value in protein and minerals compared to the green vegetables that are commonly consumed. This plant can be used to improve the quality of frozen yoghurt, a functional food that is currently popular due to the existence of Lactic Acid Bacteria (LAB), which is good for digestion. Therefore, this research aimed to improve the nutritional quality of frozen yoghurt using Moringa oleifera Lamk. Leaves Extract (MOLE), which is high in antioxidants and protein. However, MOLE does not reduce the viability of LAB. The viability of LAB decreases when phytochemical content with the ability as an antibacterial is added. The soluble fiber content of MOLE is able to improve the texture of frozen yoghurt. In this research, four different frozen yoghurt samples were produced with the addition of MOLE in various ratios (0%, 10%, 20%, and 30%). The analysis shows that frozen yoghurt with 30% MOLE produces the highest antioxidant activity and viability of probiotics. The content of product with 30% MOLE includes 2.85±0.13% fat, 10.07±0.44% protein, 1.10±0.01% ash, 26.4±0.35% total solid (TS), 21.67±0.58% total soluble solid (TSS), 78.66±1.31% overrun, 807±5.77 (s) melting rate, 0.86±0.02% titratable acidity, and 5.4±0.02 pH. It also contains 8.58±0.52 log CFU/mL LAB, Salmonella negative/25 g, 102.26±0.13 mg GAE/100 mL of total phenolic, and 87.78±0.64% of antioxidant activity.
SUBSTITUSI TEPUNG BIJI NANGKA (Artocarpus heterophyllus Lamk.) DALAM PEMBUATAN KWETIAU BASAH DENGAN PENAMBAHAN EKSTRAK SECANG (Caesalpinia sappan L.) [PRODUCTION OF WET FLAT RICE NOODLE SUBSTITUTED WITH JACKFRUIT SEED FLOUR (Artocarpus heterophyllus Lamk.) AND WOOD EXTRACT IN ADDITION (Caesalpinia sappan L.)] Theodora, Apriliani; Pranata, Franciscus Sinung; Swasti, Yuliana Reni
FaST - Jurnal Sains dan Teknologi (Journal of Science and Technology) Vol. 2 No. 2 (2019): MAY
Publisher : Universitas Pelita Harapan

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Wet flat rice noodles is one of noodle kindsmade from rice flour, white - coloured, flat, broad and consumed instead of rice. It is well - favoured by people but it has low protein, fiber and antioxidant compound so it needs substitutive and additional ingredients to increase its protein, fiber, antioxidant compound and colour to attract consumen such as jackfruit seed flour and sappan wood extract. The experiment’s purpose is to know the quality of wet flat rice noodles substituted with jackfruit seed flour and added with sappan wood extract based by physical, chemical, organoleptic and microbiological parameters. This experiment used complete randomized design with four formulations of rice flour equal jackfruit seed flour such as 100:0 as control, 85:15, 70:30 and 55:45. The results showed that wet flat rice noodles had water content range of 69.02-72.00%, ash content range of 0.07-0.49%, protein content range of 1.31-2.70%, fat content range of 2.75-3.88%, carbohydrate content range of 20.89-26.85%, crude fiber content range of 3.43-6.86%, soluble fiber content range of 2.47-6.21%, total phenolic compound range of 127.46-148.78 mg GAE/100 gram, antioxidant activity range of 75.72-83.22%, texture range of 55.33-76.33 N/mm2and total plate count range of 440.00-1293.33 CFU/gram. The best substitution of producing wet flat rice noodles is 85 : 15.  ABSTRAKKwetiau basah (wet flat noodles) merupakan salah satu jenis mie berbahan dasar tepung beras, berwarna putih, berbentuk pipih dan lebar, dan dikonsumsi sebagai pengganti nasi. Kwetiau basah merupakan produk pangan yang cukup digemari masyarakat namun memiliki kadar protein dan serat yang rendah serta senyawa antioksidan yang sangat rendah sehingga penggunaan tepung biji nangka bertujuan untuk meningkatkan kandungan protein dan serat sedangkan penambahan ekstrak secang bertujuan untuk memberi warna dan senyawa antioksidan. Tujuan dari penelitian ini untuk mengetahui kualitas kwetiau basah berbahan baku tepung beras dengan substitusi tepung biji nangka dan penambahan ekstrak secang pada parameter fisik, kimia, organoleptik, dan mikrobiologi. Selain itu, penelitian ini untuk mengetahui formulasi substitusi terbaik tepung biji nangka pada tepung beras dalam pembuatan kwetiau basah. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan4 perlakuan substitusi tepung beras dan tepung biji nangka sebesar 100:0 sebagai kontrol, 85:15, 70:30, dan 55:45. Hasil penelitian yang diperoleh, kwetiau basah memiliki kadar air 69,02-72,00%, kadar abu 0,066-0,49%, kadar protein 1,31-2,70%, kadar lemak 2,75 -3,88%, kadar karbohidrat 20,89-26,85%, kadar serat kasar 3,43-6,86%, kadar serat larut 2,47-6,21%, kandungan total fenolik 127,46-148,78 mg GAE/100 gram, aktivitas antioksidan 75,72-83,22%, tekstur 55,33-76,33 N/mm2 dan angka lempeng total 440,00-1293,33 CFU/gram. Substitusi tepung biji nangka pada tepung beras dalam pembuatan kwetiau basah dengan penambahan ekstrak secang yang berkualitas baik adalah 85:15.
KUALITAS BOLU KUKUS DENGAN SUBSTITUSI TEPUNG TEMPE KACANG GUDE (Cajanus cajan) dan TEPUNG UBI JALAR UNGU (Ipomoea batatas) SEBAGAI PEMANIS: bolu kukus, tepung ubi jalar ungu, tepung tempe kacang gude, pemanis alami Sugianto, Emanuella Priscilia; Swasti, Yuliana Reni; Pranata, Franciscus Sinung
Pasundan Food Technology Journal (PFTJ) Vol 12 No 3 (2025): PASUNDAN FOOD TECHNOLOGY JOURNAL
Publisher : Department of Food Technology, Universitas Pasundan, Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23969/pftj.v12i3.20831

Abstract

Steamed sponge cake is a traditional snack that is often found in markets with a variety of attractive colors. Steamed sponge cake is made from wheat flour, granulated sugar, liquid milk, and eggs. This research used other additional flour, namely pigeon pea tempeh flour and purple sweet potato flour. The research carried out aimed to determine the effect of the substitution of pigeon pea tempeh flour and purple sweet potato flour as natural sweeteners on the quality of steamed sponge cake based on chemical, physical, microbiological, and organoleptic parameters. The experimental design in this study used a Completely Randomized Design (CRD) with variations of wheat flour, pigeon pea tempeh flour, and purple sweet potato flour, respectively, namely control 80:0:0, treatment (A) 40:24:16, treatment (B) 40:20:20, and treatment (C) 40:16:24. The steamed sponge cake in this study contained water content of 35.25-37.76%, ash content of 1.23-2.10%, the fat content of 5.62-9.76%, the protein content of 8.28-10.04%, the carbohydrate content of 43.13-49.73%, insoluble fiber content of 3.59-26.35%, soluble fiber content of 1.67-20.54%, total sugar content of 6.57-24.83%, volume expansion of 55,49-77,45%, texture hardness of 3.18-8.49 N, and microbiology test of Total Plate Number and Yeast Mold Number in accordance with sweet bread standards according to SNI 01-3840-1995. Steamed sponge cake with the substitution of pigeon pea tempeh flour and purple sweet potato flour, which produced the best treatment based on physical, chemical, microbiological, and organoleptic quality, was treatment B (40:20:20).
Cellulase-Assisted Enhancement of Phenolics in Black Glutinous Rice Tape: An RSM Optimization Study Subando, Teresa Ramadhinara; Swasti, Yuliana Reni; Putra, Venansius Galih Perkasa
Journal of Applied Food Technology Vol 12, No 2 (2025)
Publisher : Dept. Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17728/jaft.29935

Abstract

Black glutinous rice (BGR) tape is a traditional fermented product rich in phenolic compounds, which may provide health benefits. However, the dense aleurone layer and limited microbial activity during fermentation may leave a portion of bound phenolics. This study aimed to maximize the total phenolic content (TPC) in BGR tape by combining cellulase treatment with statistical optimization. Using response surface methodology (RSM), a two-factor central composite design (CCD) was employed to evaluate the effects of incubation time and enzyme concentration on TPC response (Folin-Ciocalteu, mg GAE/g sample). A quadratic model was developed and assessed through analysis of variance (ANOVA) and diagnostics. The ANOVA results indicated the model was significant, and the lack-of-fit was not significant. The findings showed that the most influential variables were the linear term of incubation time (p = 0.0001), followed by the quadratic term of incubation time (p = 0.01667), and then the linear term of enzyme concentration. The quadratic term of enzyme concentration and the interaction between factors had no significant effect. Response surface and contour plots revealed that longer incubation times increased TPC, though extended incubation eventually led to a decrease. RSM analysis identified an optimal fermentation time of 71.16 h and an enzyme concentration of 21.13 U/g of enzyme, predicting a TPC of 0.414 mg GAE/g with a desirability of 1. These results suggest that the optimal condition for optimizing TPC in BGR tape involves extended incubation periods and low to moderate enzyme concentrations. The model provides a quantitative basis for process optimization within the studied ranges. Overall, RSM proves to be an effective method for optimizing phenolic enhancement in BGR tape fermentation.
Kualitas Pancake Substitusi Tepung Labu Kuning (Cucurbita moschata) dan Tepung Pisang Kepok Putih (Musa paradisiaca formatypica) Putri, Agatha Dewinta Anesthi; Pranata, Franciscus Sinung; Swasti, Yuliana Reni
Pro Food Vol. 11 No. 2 (2025): Pro Food (Jurnal Ilmu dan Teknologi Pangan)
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v11i2.498

Abstract

Pancake merupakan kue pipih berbentuk bundar yang terbentuk dari campuran terigu, telur, air gula dan baking powder yang biasa disantap sebagai makanan selingan. Pancake dalam penelitian ini dibuat dari substitusi tepung labu kuning dan tepung pisang kepok putih sebagai upaya untuk mengurangi penggunaan tepung terigu di Indonesia dan bertujuan untuk meningkatkan kandungan serat pada pancake. Nutrisi dari pancake yang dihasilkan juga lebih tinggi dibandingkan dengan pancake 100% terigu pada umumnya sehingga memiliki nilai tambah yang baik. Penelitian ini menggunakan Rancangan Acak Lengkap dengan tiga kali pengulangan pada setiap perlakuan: 0:0 (K), 30:10 (A), 20:20 (B), dan 10:30 (C). Hasil penelitian menunjukkan bahwa pancake yang substitusi tepung labu kuning dan tepung pisang kepok putih mengandung kadar air  25,63-32,23%, kadar abu 1,29-1,73%, kadar protein 7,95-9,46%, kadar lemak 1,73-2,87%, kadar karbohidrat 56,05-62,73%, kadar serat tidak larut 2,03-8,03%, kadar serat larut 3,36-12,01%, kekerasan 2,68-5,34 N, daya kembang 145,24-168,25%, warna yellowish orange dengan rata-rata skor L: 49,17; a: 13,1; b: 28,73; angka lempeng total 30,33-204,67 CFU/g, dan angka kapang khamir 0 CFU/g. Substitusi tepung labu kuning dan tepung pisang kepok putih pada pancake berpengaruh nyata pada kadar air, kadar protein, kadar lemak, kadar karbohidrat, kadar serat tidak larut, dan kadar serat larut. Pancake yang disubstitusi dengan 10% tepung labu kuning dan 30% tepung pisang kepok putih menghasilkan kualitas yang terbaik dari seluruh perlakuan.
Co-Authors Coritama, Claudia Ekawati Purwijantiningsih, Ekawati Engko, Sara Putri Fransiskus Sinung Pranata, Fransiskus Sinung Iskandar, Stefanie Glorina Leonard, Patricia Oktaviani, Cecilia Anis Oktaviani, Yustina Wanda Dwi Paramita, Intan Diah Pranata, Franciscus Sinung Putra, Libertus Anggit Martini Lunggono Putra, Venansius Galih Perkasa Putri, Agatha Dewinta Anesthi Putri, Cindy Yong Kurnia Sari, Primaningrum Dian Indah Siedharta, Alexander Ryu Subando, Teresa Ramadhinara Sudigdo, Parceline Nathalie Sugianto, Emanuella Priscilia Tanggara, Evangelista Cannola Theodora, Apriliani Widyaningsih, Maria Magdalena Kurni Windyasari, Alexandra Paska Selma Yanuartono, Yanuartono