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All Journal Journal of Functional Food and Nutraceutical Jurnal Teknologi Pangan dan Industri Perkebunan Jurnal Teknologi dan Mutu Pangan
Fitriarni, Dian
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Agriculture, Biological Sciences & Forestry Nursing

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Efek Proses Pengolahan Terhadap Kadar Fenol, Vitamin C dan Penerimaan Konsumen pada Teh Daun Tatat (Bauhinia acuminata) Fitriarni, Dian
Journal Akademik Universitas Swiss German Vol 5. No. 1 (Aug 2023)
Publisher : Swiss German University & Perhimpunan Penggiat Pangan Fungsional dan Nutrasetikal Indonesia (P3FNI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33555/jffn.v5i1.104

Abstract

Human awareness to maintain health provides an increase in consumption of natural products. This requires various efforts to explore natural products and process them into functional food. Herbal tea is one type of functional food from plant are produces in form dried herbs plant. Tatat leaves is rich in bioactive compounds such as alkaloid and polyphenols. This are actually quite well known in Sandai, which are believed to treat heat, lower blood sugar, hypertension, and immunomodulators. The purposes of this study is to make tatat leaf tea as functional food products with good quality especially for compotition and consumer preference using 2 different drying methods. Based on the results, it was found that visually the color produced by tatat leaves from the processing results was brighter with a brownish orange color, in contrast to tatat leaves which were brewed without processing which resulted in a pale yellow color. Based on the results of hedonic analysis, panelists prefer the taste, aroma, and color of tatat leaves from the processing treatment. The results of the analysis of phenol levels showed that the tatat leaves tea from the processing process was 91.078 mgGAE / g higher than the tatat leaves tea without processing 40.643 mgGAE / g. The results of the vitamin C test showed that the percentage of tatat leaves tea from the processing process was lower at 29.74 mg / 100 g compared to the tatat leaves from the direct drying method of 44.92 mg / 100 g.
Pengaruh Penambahan Serbuk Daun Kelor (Moringa oleifera) Terhadap Komposisi Proksimat, Kadar Fenol, dan Evaluasi Sensoris Selai Daun Kelor Fitriarni, Dian; Nova Zulfahmi, A.; Assrorudin, Assrorudin; Ramadani, Dila
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 4 No 1 (2024)
Publisher : Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58466/lipida.v4i1.1665

Abstract

A healthy lifestyle prioritizes nutritious sources to be processed into products that are common and liked by the public, such as processing Moringa leaves into jam. This is an effort to reduce malnutrition rates. The method for processing Moringa leaf jam refers to the general jam processing process, but is quite difficult because of the different characteristics of Moringa leaves and fruit. This experimental research aims to develop techniques for processing jam made from Moringa leaves, evaluating proximate tests, phenol content and sensory properties. The test samples consisted of jam with different percentages of Moringa leaf powder P0 (control), P1 (1%), P2 (1.5%), and P3 (2%). Data processing uses ANOVA (p>0.05). There was an increase in ash content, protein, fat and fiber content although there was no significant difference. Ash content increased from control 0.847% to 3.65% (P3) as well as protein from 1.323% (control) to 2.078% (P3). Fat increased from 1.121% (P1) to 1.126% (P3), the fiber percentage showed the lowest control value changed to 1.22% (P1) to 1.54% (P3). There is a decrease in water content and carbohydrate content. Water content from 34.19% (P1), 33.86% (P2), to 33.43% (P3) while carbohydrates from 58.86% (P1), 58.98% (P2), and 56.79 % (P3) with the highest value in controls (62.65%). Overall acceptance of Moringa leaf jam products by panelists received a score between 4.2-6.95 in terms of aroma, taste, texture and taste, getting a response of liking to very liking, while the color decreased with increasing percentage of Moringa leaf powder.
SStrategi Pemasaran Stik Ale-Ale (Meretrix Spp) Produksi Kub Wida Mantolo Sebagai Produk Unggulan Kabupaten Ketapang Assrorudin, Assrorudin; Fitriarni, Dian; Indriawan, Rois; Putri Dwiyanti , Agus
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 4 No 2 (2024)
Publisher : Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58466/lipida.v4i2.1672

Abstract

This study aims to identify the factors of strengths, weaknesses, opportunities, threats, and determine an effective strategy for marketing Stick Ale-Ale produced by KUB Wida Mantolo. The research uses SWOT and QSPM analysis methods. The main strength factor is that the food product is different from other UKM, with a score of 0.137, while the biggest weakness is the lack of product variety in terms of taste, with a score of 0.135. The biggest opportunity factor is that KUB Wida Mantolo uses online order services, scoring 0.241, while the biggest threat is that  customers choose food products from KUB Wida Mantolo based on meticulousness, with a score of 0.220. Based on the analysis of internal and external factors, four  strategies are recommended for marketing Stick Ale-Ale by KUB Wida Mantolo: (1) Utilizing e-commerce applications to expand the online market. (2) Increasing product flavor variety. (3) Partnering with online transportation services. (4) Maintaining service and product quality. The top priority result from the QSPM (Quantitative Strategic Planning Matrix) analysis is utilizing e-commerce applications, with a TAS score of 5.800.  
Efek Pre-treatment dalam Larutan Garam sebagai Perlakuan Awal Terhadap Karakteristik Manisan Rebung Fitriarni, Dian; Assroruddin, Assroruddin; Hertalena, Hertalena
Jurnal Teknologi dan Mutu Pangan Vol 3 No 2 (2025): JTMP: Jurnal Teknologi dan Mutu Pangan
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/jtmp.v3i2.4774

Abstract

Bamboo shoots are a popular food source in Southeast Asia including Indonesia. It is a functional food source but has a taste, odor, and HCN content that requires pre-treatment before processing. The process of processing bamboo shoots into sweets can be an alternative effort to increase vegetable consumption intake for public health. Therefore, a handling method is needed such as soaking in salt solution. The purpose of this study was to study the effect of the soaking process on the quality of bamboo shoot sweets. The method used by soaking bamboo shoots in salt solution with different concentrations (5%, 10%, 15%). The results of the water content of bamboo shoot sweets showed a value ranging from 9.86-22.01%, ash content ranging from 0.03%-0.04%, fiber content of bamboo shoot sweets samples ranging from 1.63-4.02% with sample P3 showing the highest value. The color of the bamboo shoot candy obtained points 5.2-6.3, the aroma ranged from 4.8-6.3, and the texture with a range of points between 5.3-6 the highest value in sample P3 while the taste of the bamboo shoot candy obtained points 5.3-6.2 with the highest value in the 15% salt solution soaking treatment. Based on panelists’ notes, the 10% salt solution soaking treatment obtained a very good response in terms of taste and texture when compared to other treatments.
Co-Authors Assroruddin, Assroruddin Assrorudin, Assrorudin Hertalena, Hertalena Indriawan, Rois Nova Zulfahmi, A. Putri Dwiyanti , Agus Ramadani, Dila