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All Journal Pro Food Agroteknika Jurnal Sains dan Teknologi Pangan
Yanti, Henny Fitri
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Energy Engineering Mechanical Engineering

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The Effect of the Ratio of Mocaf and Soybean Flour with Addition of Glucomannan on Physical, Chemical and Sensory Properties of Gluten-Free Wet Noodles Violalita , Fidela; Yanti, Henny Fitri; Evawati, Evawati; Roza, Irwan; Ermiati, Ermiati; Fahmy, Khandra; Yuswilara, Yuswilara; Saputra, Afdal
Agroteknika Vol 7 No 4 (2024): Desember 2024
Publisher : Green Engineering Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55043/agroteknika.v7i4.446

Abstract

The primary ingredient used to make noodles is typically wheat flour. However, not everyone can consume wheat flour. Gluten-free noodles are suitable for individuals who avoid gluten, particularly those with celiac disease and autism. Some ingredients used to make gluten-free noodles include mocaf, soybeans, and glucomannan. This study aims to determine the characteristics and optimal formulation of gluten-free wet noodles made from mocaf, soybean, and glucomannan flour. This research method uses a Completely Randomized Design (CRD) factorial with two factors and three replications. The first factor is the ratio of mocaf flour to soybean flour, consisting of 3 levels: 80:20 (A1), 75:25 (A2), and 70:30 (A3). Another factor is the addition of glucomannan flour, consisting of 3 levels: 2% (B1), 5% (B2), and 8% (B3). The analysis performed on these wet noodles includes physical, chemical, and sensory evaluations. The comes about of the study appeared that noodles with the ratio of mocaf flour to soybean flour 75:25 and the addition of 2% glucomannan flour (A2B1) is the best treatment based on the highest elasticity with elasticity 73.3%, water absorption, 89.3%, swelling index 271%, cooking loss 8.78%, water content 36.8%, protein 6.44%, ash 1.89%, fat 0.74%, carbohydrate 50.4%, sensory test results appearance 3.76 (somewhat like), color 3.72 (somewhat like), aroma 3.2 (neutral), texture 3.36 (neutral), and taste 3.36.
Pengaruh Substitusi Air dengan Ekstrak Daun Binahong (Anredera cordifolia) Terhadap Karakteristik Sensori dan Fisikokimia Es Krim Violalita, Fidela; Nasution, Nabilah Savitri; Nirwana, Nila Liling; Yanti, Henny Fitri; Evawati, Evawati; Roza, Irwan
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.v11i2.532

Abstract

Ice cream is classified as a popular frozen product consisting of a mixture of milk, cream, and various other ingredients. To provide functional value, innovation was achieved by utilizing binahong leaf extract. The high antioxidant and chlorophyll content in binahong leaf extract makes it a potential natural coloring agent for ice cream. This study aimed to analyze the quality of ice cream substituted with binahong (Anredera cordifolia) leaf extract in terms of sensory and physicochemical characteristics. Four substitution treatments of water with binahong leaf extract in ice cream 25%, 50%, 75%, and 100% were analyzed using the hedonic sensory method to determine the best formulation. Analysis of variance (ANOVA) and Duncan's Multiple Range Test (DMRT) at a significance level of 0.05% were used to analyze the data obtained. Sensory analysis results showed that the 75% binahong leaf extract treatment provided the highest level of preference among panelists. The preference scores for the binahong leaf extract ice cream were appearance 4.07 (slightly liked), color 4.20 (slightly liked), aroma 3.70 (slightly liked), taste 4.30 (slightly liked), and texture 4.00 (slightly liked). Physicochemical analysis of the best treatment showed fat content of 5.18%, sugar content of 16.55%, protein content of 3.31%, antioxidant level of 16.93% inhibition, flavonoid content of 11.45 ppm, crude fiber content of 0.0685%, total solids of 34%, and overrun of 89.59%. Based on the standards in SNI 01-3713-1995, the quality of the resulting ice cream met the established requirements.
PENGEMBANGAN MINUMAN BERKARBONASI BERBASIS PEGAGAN (Centella Asiatica (L.) Urban) DENGAN PENDEKATAN ANALISIS SENSORI DAN EVALUASI MUTU Yanti, Henny Fitri; Rivki Murdiansyah; Nirmala Ainun Yazmil; Risma Wati; Fidela Violalita; Evawati; Irwan Roza
Jurnal Sains dan Teknologi Pangan Vol. 11 No. 1 (2026): 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: 10.63071/36py0895

Abstract

Penelitian ini bertujuan untuk mengembangkan minuman berkarbonasi berbasis pegagan (Centella asiatica (L.) Urban) dalam bentuk centella tea sparkling dengan penambahan natrium bikarbonat sebagai sumber karbonasi. Proses pengolahan meliputi pembuatan teh pegagan, ekstraksi, pasteurisasi, dan homogenisasi dengan variasi penambahan natrium bikarbonat sebanyak 1,5 g; 2,0 g; dan 2,5 g per 300 mL air. Evaluasi produk dilakukan melalui analisis sensori (warna, aroma, rasa, dan kenampakan) serta analisis kimia (aktivitas antioksidan, kadar flavonoid, kadar gula, dan pH). Hasil uji sensori menunjukkan bahwa formulasi dengan penambahan 2,0 g natrium bikarbonat merupakan perlakuan terbaik, ditandai dengan warna kuning kehijauan, aroma segar khas pegagan dan jeruk nipis, serta rasa yang seimbang.Hasil analisis kimia menunjukkan kadar gula sebesar 10,25%, aktivitas antioksidan 19,15%, kadar flavonoid 1,1 ppm, dan pH 4,48. Seluruh parameter tersebut memenuhi standar mutu minuman berkarbonasi sesuai SNI 01-2972-1998, sehingga centella tea sparkling berpotensi dikembangkan sebagai minuman fungsional yang dapat diterima oleh konsumen.
Co-Authors Ermiati Ermiati Evawati Evawati Evawati Fidela Violalita Fidela Violalita Irwan Roza Irwan Roza Khandra Fahmy Nasution, Nabilah Savitri Nirmala Ainun Yazmil Nirwana, Nila Liling Risma Wati Rivki Murdiansyah Saputra, Afdal Violalita , Fidela Yuswilara, Yuswilara