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All Journal Jurnal Sains dan Teknologi Pangan Indonesian Food Science and TechnologyJournal Jurnal Inovasi dan Teknologi Pembelajaran (JINOTEP) Kajian dan Riset Dalam Teknologi Pembelajaran Jurnal Karya Abdi Masyarakat Jurnal Agrifoodtech Salus Publica Science Technology and Management Journal (STMJ)
Suseno, Rahayu
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Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Economics, Econometrics & Finance Education Health Professions Industrial & Manufacturing Engineering Public Health Social Sciences

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Journal : Indonesian Food Science and TechnologyJournal

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The Effect of Various Types of Natural Sweeteners in Agar with Rice Bran Addition on Organoleptic and Physicochemical Characteristics Suseno, Rahayu; Marcelina, Bangun Naomi; Rahmi, Silvi Leila
Indonesian Food Science and Technology Journal Vol. 2 No. 2 (2019): Volume 2 Number 2, July 2019 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v2i2.9452

Abstract

Abstract— This research was conducted in two stages, first stage, looking for the best concentration of natural sweetener with organoleptic. Second stage analyzed the physicochemical characteristics using the best concentration of first stage. This research was carried out using a Completely Randomized Design, with various natural sweeteners consisting 6 levels, namely: stevia sweetener (0.05%, 0.75%, 0.10%), sorghum sugar (10%, 15%, 20%), corn sugar (10%, 15%, 20%), coconut sugar (14%, 15%, 16%), palm sugar (7.5%, 10%, 12.5%), and honey (15%, 25%, 35%) and 3 replications so that 18 experimental units. The addition of various types of natural sweeteners significantly affected the hedonic test (taste and overall acceptance), water content, pH, total dissolved solids, total sugar, and color but did not significantly affect the hedonic quality test (texture), hedonic test (texture and color), crude fiber content, syneresis and gel hardness. Keywords— Agar, Natural Sweeteners, Rice Bran
The Effect of Withering Methods on Physicochemical and Sensory Properties of Liberica Coffee Leaf Tea (Coffea liberica) Surhaini, Surhaini; Indriyani, Indriyani; Suseno, Rahayu; Rinaldi, Rinaldi; Jie, Ferry; Wazzan, Huda
Indonesian Food Science and Technology Journal Vol. 9 No. 1 (2025): Volume 9 Number 1, December 2025 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v9i1.46868

Abstract

This study aims to evaluate the effect of different withering methods on physicochemical and organoleptic properties of Liberica coffee leaf tea (Coffea liberica) and to identify the optimal treatment. The experiment was conducted using a Completely Randomized Design (CRD) with five withering treatments, including no withering, room temperature withering for 10 h, air withering for 10 h, oven withering at 60°C for 30 min, and steaming for 2 min, each with four replications. The observed parameters included powder moisture content, pH, color (L*, a*, b*), antioxidant activity, total phenols, total tannins, flavonoids, and sensory attributes, namely color, aroma, acidity, taste, aftertaste, and overall acceptance. The results showed that withering method significantly affected color, moisture content, antioxidant activity, total phenols, total tannins, flavonoids, and organoleptic attributes related to aftertaste and overall acceptance, while pH, aroma quality, acidity, and taste were not significantly affected. The non-withered sample demonstrated the highest antioxidant activity and total phenolic content. The room temperature withering for 10 h produced antioxidant activity (57.59%) that was not significantly different from the non-withered sample, but offered superior sensory performance. This treatment produced a dark orange (brownish) infusion with L* (45.75), a* (29.25), and b* (49.50), the highest overall hedonic acceptance (3.72), and the most preferred color (3.84). In conclusion, withering at room temperature for 10 h represents the optimal processing method for producing Liberica coffee leaf tea with a balanced combination of functional properties and consumer acceptability.
Co-Authors Addion Nizori Ampitasari, Cici Nofri Azizah Br Sitompul, Indah Septasya darmika, amanda Emanauli, Emanauli Fauziah Fiardilla Ferry Jie, Ferry Ilham Holik, Dido Indriyani Indriyani Lavlinesia, lavlinesia Lisani, Lisani M. Afdal Marcelina, Bangun Naomi Mia Aina Mursalin . Nova Susanti pertiwi, winda Rahmayani, Irma Rinaldi Rinaldi Silvi Leila Rahmi Surhaini Surhaini, Surhaini Ulyarti Wazzan, Huda Yulfita Farni