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All Journal Jurnal Teknologi Pertanian 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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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.
PHYSICAL AND FUNCTIONAL PROPERTIES OF FERMENTED CASSAVA STARCH USING Lactobacillus plantarum Suseno, Rahayu; Ulyarti, Ulyarti; Sari, Dian Wulan; Gusriani, Ika; Rahmayani, Irma; Mursyid, Mursyid
Jurnal Teknologi Pertanian Vol. 27 No. 1 (2026)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jtp.2026.027.01.5

Abstract

Lactobacillus plantarum is one of the lactic acid bacteria that dominates during the natural fermentation of cassava. It can also be used as a single starter culture for cassava fermentation, producing modified cassava flour with improved physical and functional properties. As the main component of cassava flour, starch is expected to contribute to the changes that occur during fermentation. However, limited information is available regarding the effect of L. plantarum fermentation on cassava starch.  This study aimed to determine the effects of inoculum concentration and fermentation time on the physical and functional properties of cassava starch fermented using L. plantarum. The experiment was arranged in a randomized complete factorial design with two factors: inoculum concentration (1, 2, and 3% v/v) and fermentation time (24, 48, and 64 hours).  Scanning electron microscopy (SEM) images of the starch samples showed no changes in granule morphology. Statistical analysis demonstrated that neither inoculum concentration nor fermentation time significantly affected bulk density, water absorption capacity (WAC), oil absorption capacity (OAC), swelling power, or solubility at 65, 70, 75, 80, 90, and 95 °C. However, fermentation time significantly affected starch solubility at 85 °C (p < 0.05). These results indicate that starch may not be the only component influencing the physical and functional properties of fermented cassava starch.
Co-Authors Addion Nizori Ampitasari, Cici Nofri Azizah Br Sitompul, Indah Septasya darmika, amanda Emanauli, Emanauli Fauziah Fiardilla Ferry Jie, Ferry Gusriani, Ika Ilham Holik, Dido Indriyani Indriyani Lavlinesia, lavlinesia Lisani, Lisani M. Afdal Marcelina, Bangun Naomi Mia Aina Mursalin . Mursyid Djawas Nova Susanti pertiwi, winda Rahmayani, Irma Rinaldi Rinaldi Sari, Dian Wulan Silvi Leila Rahmi Surhaini Surhaini, Surhaini Ulyarti Wazzan, Huda Yulfita Farni