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All Journal AGRISAINTIFIKA Jurnal Ilmu-ilmu Pertanian Jurnal Teknologi & Industri Hasil Pertanian Jurnal Mandala Pengabdian Masyarakat Journal of Food and Agricultural Product
ABDI, YENNY FEBRIANA RAMADHAN
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Computer Science & IT Industrial & Manufacturing Engineering Materials Science & Nanotechnology Public Health Social Sciences

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CHEMICAL AND SENSORY QUALITY CHARACTERISTICS OF CHICKEN NUGGET PRODUCTS SUBSTITUTED WITH MOCAF FLOUR (MODIFIED CASSAVA FLOUR): KARAKTERISTIK MUTU KIMIA DAN SENSORIS PRODUK NUGGET AYAM SUBTITUSI TEPUNG MOCAF (MODIFIED CASSAVA FLOUR) Abdi, Yenny Febriana Ramadhan; Rochmah, Alfi Nur; Nurfadila, Irma Dwi; Faiz, Muhammad Nurul; Suleman, Dininurilmi Putri; Nadhilah, Dini; Zulfa, Fitriyah; Riski, Prajwalita Rukmakharisma
Agrisaintifika: Jurnal Ilmu-Ilmu Pertanian Vol. 9 No. 1 (2025): Agrisaintifika
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/ags.v9i1.6217

Abstract

Diversification of processed chicken meat is a strategic step in utilizing its nutritional content and extending its shelf life. One of the diversifications of processed chicken meat is chicken nuggets. Generally, nuggets use wheat flour and tapioca as filler. The used of wheat flour can potentially cause health problems. In order to reduce dependence on the use of wheat flour, it can be replaced with mocaf flour. The aim of this research is to determine the effect of substituting wheat flour using mocaf flour in making chicken nuggets. The method used in this study used a Completely Randomized Design (CRD) with three treatments and three replications with a comparison of wheat flour and mocaf flour, namely F1 ( 100 g wheat flour), F2 (40 g mocaf flour:60 g wheat flour) and F3 (20 g mocaf flour:80 g wheat flour). The data obtained will be analyzed using the Analysis of Variance (ANOVA) test and to determine the real difference between treatments, it was continued with the Duncan Multiple Range Test (DMRT) with a significance level of 5%. The results obtained showed that F1 (100 g wheat flour) was preferred by panelists with a fat content of 1.62%, F2 (40 g mocaf flour: 60 g wheat flour) showed a moisture content (7.88%) and a fiber content (29.38%) higher and F3 (20 g mocaf flour: 80 g wheat flour) showed a higher ash content of 5.29%. Keywords: Chemical quality; Chicken nuggets; Sensory; Mocaf flour.
CHARACTERISTICS OF SLIP POWER, ANTIOXIDANT POTENTIAL, AND ORGANOLEPTIC PROPERTIES OF PINEAPPLE JAM WITH THE ADDITION OF PECTIN AND AGAR-AGAR THICKENERS Nadhilah, Dini; Rochmah, Alfi Nur; Abdi, Yenny Febriana Ramadhan; Riski, Prajwalita Rukmakharisma; Suleman, Dininurilmi Putri; Zulfa, Fitriyah; Aprilia, Intan Dwi; Aprilia, Wulan
Agrisaintifika: Jurnal Ilmu-Ilmu Pertanian Vol. 9 No. 1 (2025): Agrisaintifika
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/ags.v9i1.6234

Abstract

Pineapple jam is a processed fruit product that is popular among various groups of people because of its distinctive sweet and sour taste and chewy texture. The process of making pineapple jam involves several important stages, starting from selecting and preparing the raw materials, namely ripe pineapples. After that, the pineapple is grated or crushed, then cooked with sugar and other additional ingredients such as pectin, citric acid and preservatives. The cooking process is carried out by heating gradually to evaporate some of the water and thicken the jam. This process also aims to activate pectin which functions as a natural thickening agent. After reaching the desired consistency, the pineapple jam is cooled, then packaged in sterile containers to maintain the quality and durability of the product. Important parameters in the process of making pineapple jam include water content, sugar content and pH, which affect the quality and shelf life of the product. The final results of this research show that the correct use of pectin and citric acid can produce pineapple jam with optimal texture and delicious taste, and has a long shelf life if stored properly. Keywords: Citric acid; jam; pineapple; pectin; texture.
Prebiotics Properties of Oolong Tea Alfi Nur Rochmah; Choiriyah, Nurul Azizah; Abdi, Yenny Febriana Ramadhan; Widyastuti, Retno
Journal of Food and Agricultural Product Vol. 5 No. 1 (2025): JFAP
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v5i1.6311

Abstract

Oolong tea is a semi-fermented tea derived from Camellia sinensis leaves. Oolong tea contains high polyphenol compounds that act as antioxidants and prebiotics. However, studies related to the prebiotic properties of oolong tea are still limited. This review aims to discuss scientific research that supports the concept of oolong tea polyphenol compounds as prebiotics. Oolong tea polyphenol compounds have low bioavailability. The part of the polyphenols that are not absorbed by the small intestine will be metabolized by intestinal bacteria. This has implications for improving intestinal microbiota and increasing SCFA production which have health effects on the body as antiobesity, improving colon inflammation and preventing cardiovascular disease. Keywords: Oolong tea, prebiotics properties
Sensory Profile, Water Content, Fat Content and Antioxidant Activity of Pecel Sauce with Black Garlic Addition Rochmah, Alfi Nur; Ningrum, Widya Rafika; Zulfa, Fitriyah; Rukmakharisma, Prajwalita; Abdi, Yenny Febriana Ramadhan; Mulyani, Rizka; Adi, Prakoso; Suleman, Dininurilmi Putri; Nadhilah, Dini; Widyastuti, Retno
Journal of Food and Agricultural Product Vol. 5 No. 1 (2025): JFAP
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v5i1.6394

Abstract

Pecel sauce is made using peanuts and has a spicy and sweet taste. The ingredients for making pecel sauce can be innovated by adding black garlics. Black garlic is garlic that can be processed at a temperature of 600-800C for several days and has a higher antioxidant potential than garlic. Antioxidant activity is a compound that can inhibit free radical reactions. Apart from having antioxidant potential, black garlic has distinctive flavor compounds. The aim of this research is to determine the use of black garlic in pecel sauce on the sensory acceptability of pecel sauce, its chemical characteristics and antioxidant potential.In this research, black garlic was added to other ingredients and ground together. This research on pecel sauce with the addition of black garlic used a Completely Randomized Design with a formulation of adding black garlic to the pecel sauce at 4%, 8%, 12% and 18%. The results of the research showed the sensory acceptance of pecel chili sauce with the addition of black garlic. Sensory pecel chili sauce with the addition of black garlic based on the parameters of aroma, taste, texture, overall the panelists liked making pecel chili sauce with the addition of black garlic by 4%. The results of the analysis of the chemical content of pecel chili sauce with the addition of 4% black garlic had a water content of 12.52%, a fat content of 17.97% and an antioxidant activity value of 31.8%. Key word: antioxidant, black garlic, pecel sauce, sensory
Effect of Hydrocolloids as Emulsifiers on Nutrients, Antioxidants, and Chocolate Melting Point of Almond Milk (Prunus dulcis) Zulfa, Fitriyah; Rochmah, Alfi Nur; Abdi, Yenny Febriana Ramadhan; Suleman, Dininurilmi Putri; Nadhilah, Dini; Rizki, Prajwalita Rukmakharisma; Dewi, Ella Ela Puspa Dewi; Putri, Kurnia Risda; Aini, Syah ZInda; Alya, Zahra Nur
Journal of Food and Agricultural Product Vol. 5 No. 1 (2025): JFAP
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v5i1.6408

Abstract

This study aims to analyze the effect of using lecithin, carrageenan, and xanthan gum emulsifiers on the physicochemical characteristics of almond chocolate. Three treatments with different emulsifiers were applied, and parameters analyzed include ash, fat, protein content, antioxidant activity, melting point, and organoleptic tests. The results indicated that lecithin provided the highest ash and fat content. Xanthan gum produced the highest protein content, while carrageenan showed the best antioxidant activity. In terms of the melting point, chocolate with xanthan gum had the highest value, while chocolate with carrageenan melted more easily. Organoleptic tests revealed that chocolate with lecithin scored highest in taste, aroma, and texture. In conclusion, the type of emulsifier significantly affects the physical, chemical, and sensory quality of almond chocolate. Keywords: Almond chocolate, emulsifier, lecithin, carrageenan, xanthan gum  
Innovation in the use of mung bean flour and wheat flour with the addition of Pak choy puree to chicken gyoza skin as a high-protein food Abdi, Yenny Febriana Ramadhan; Maynar, Angel Lestari; Rochmah, Alfi Nur; Suleman, Dininurilmi Putri; Nadhilah, Dini
Jurnal Teknologi & Industri Hasil Pertanian Vol 30, No 2 (2025): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtihp.v30i2.101-110

Abstract

The utilization of mung bean flour as a nutritional enhancer in food processing can serve as a preference for increasing protein content. One type of food product that can incorporate mung bean flour is gyoza. Gyoza wrappers are typically made from wheat flour with low protein content. Mung bean flour can be added to improve its protein content. Additionally, mung bean flour in gyoza wrappers can be combined with fresh antioxidant-rich ingredients, such as Pak choy, to enhance antioxidant activity. This study aimed to determine the effect of using mung bean flour and wheat flour with the addition of Pak choy puree on chicken gyoza's sensory and chemical quality. The research employs a Completely Randomized Design (CRD) with a non-factorial approach, using four formulations: F0 (150 g wheat flour), F1 (100 g wheat flour and 50 g mung bean flour), F2 (75 g wheat flour and 75 g mung bean flour), and F3 (50 g wheat flour and 100 g mung bean flour). The obtained data were analyzed using ANOVA (analysis of variance) followed by the DMRT test at a 5% significance level. The results from the sensory evaluation indicate that the best formulation was the chicken gyoza sample with 50 g of mung bean flour and 100 g of wheat flour. The chemical analysis results for this formulation include moisture content (53.3%), protein content (11.23%), fat content (2.63%), and antioxidant activity (4.83%).
Pengembangan Pengolahan Mocaf Di Desa Joho, Kecamatan Pracimantoro, Wonogiri Abdi, Yenny Febriana Ramadhan; Anandito, R. Baskara Katri; Rochmah, Alfi Nur; Nuary, Rizky Brisha; Afiah, Rahmania Nur
Jurnal Mandala Pengabdian Masyarakat Vol. 6 No. 1 (2025): Jurnal Mandala Pengabdian Masyarakat
Publisher : Progran Studi Farmasi Universitas Mandala Waluya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35311/jmpm.v6i1.529

Abstract

Tujuan kegiatan pengabdian ini adalah pengembangan teknologi pengolahan komoditas ubi kayu menjadi mocaf sebagai salah satu produk unggulan Desa Joho, Kecamatan Pracimantoro, Kabupaten Wonogiri. Metode yang digunakan yaitu penyuluhan partipatif, dimana para petani secara langsung terlibat dalam sosialisasi maupun penyuluhan. Tim pengabdian UNS telah bersepakat dengan mitra untuk menyelenggarakan program sebagai berikut;1) Sosialisasi tentang apa tentang mocaf, proses pembuatan dan potensinya; 2) Training dan pelatihan mitra tentang pengolahan ubi kayu menjadi mocaf; 3) Pelatihan tentang kewirausahaan. Hasil Kegiatan menunjukkan bahwa petani sebagai objek sangat tertarik dan berminat dalam pengembangan pengolahan mocaf. Hal ini tercermin dari keaktifan dalam berdiskusi maupun dalam melaksanakan pelatihan. Komoditas ubi kayu di Desa Joho, Kecamatan Pracimantoro, Kabupaten Wonogiri, sangat potensi dikembangkan dan diolah menjadi mocaf sehingga dapat meningkatkan pendapatan petani
Co-Authors Adi, Prakoso Afiah, Rahmania Nur Aini, Syah ZInda Alfi Nur Rochmah Alya, Zahra Nur Aprilia, Intan Dwi Aprilia, Wulan Choiriyah, Nurul Azizah Dewi, Ella Ela Puspa Dewi Faiz, Muhammad Nurul Maynar, Angel Lestari Mulyani, Rizka Nadhilah, Dini Ningrum, Widya Rafika Nurfadila, Irma Dwi Prajwalita Rukmakharisma Rizki Putri, Kurnia Risda R. Baskara Katri Anandito Retno Widyastuti, Retno Riski, Prajwalita Rukmakharisma Rizky Brisha Nuary, Rizky Brisha Rochmah, Alfi Nur Rukmakharisma, Prajwalita Suleman, Dininurilmi Putri Zulfa, Fitriyah