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Effect of Carboxyl Methyl Cellulose Addition and Heating Time on The Production of Keribang Barbant Jam (Dioscorea alata L.) Nuraini, Michelle Nattaya Narerat; Purwayantie, Sulvi; Hartanti, Lucky; Saputri, Nur Endah
Journal of Health and Nutrition Research Vol. 2 No. 3 (2023)
Publisher : Media Publikasi Cendekia Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56303/jhnresearch.v2i3.136

Keribang tubers are a prospective local food and can be used as food for claims and food diversification. Anthocyanins from keribang tubers can be processed into food products, one of them is made into jam. Jam is a food product with a gel consistency, therefore a thickening agent such as Carboxyl Methyl Cellulose (CMC) is needed. The purpose of this study was to determine the effect of adding CMC and heating time as well as the best combination to the physicochemical characteristics of keribang tuber jam. This research design used a Randomized Block Design (RAK) with two treatment factors, consisting of 3 treatments of CMC (0.5%; 0.75%; and 1%) and 2 treatments of heating time (15 minutes and 20 minutes), with 4 replications. Parameters observed were water content, total polyphenols, total dissolved solids, antioxidant activity, smearing power, and organoleptic tests. The best treatment was tested using the effectiveness index test. The results showed that CMC concentration treatment and heating time did not significantly affect the water content, total dissolved solids content, antioxidant activity, and spread ability, but significant on the total polyphenol content value in keribang tubers jam. The organoleptic test showed that the panelists preferred the keribang tubers jam with a CMC concentration of 0.5% and a heating time of 15 minutes in terms of color and texture. Based on the effectiveness index test, the best treatment for keribang tubers jam was 1% CMC concentration and 20 minutes of heating time

Effect of Honey Type on Chemical and Sensory Quality of Kratom Herbal Tea (Mitragyna speciosa) Juwitaningsih, Dayang Dwi; Priyono, Suko; Saputri, Nur Endah
Journal of Health and Nutrition Research Vol. 3 No. 1 (2024)
Publisher : Media Publikasi Cendekia Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56303/jhnresearch.v3i1.249

Indonesia has a lot of large forests with a diversity of plant species. That diversity of plants can potentially be used as medicinal plants. Indonesians have long identified many plants with medicinal benefits as an effort to overcome various health problems, one of the plant is the kratom (Mitragyna speciosa). Kratom leaves are consumed as tea by brewing it with hot water. Some Kapuas Hulu people use sweeteners such as honey, to reduce the bitterness of kratom. The mixture of kratom herbal tea added with sweet honey is expected to produce sensory and functional attribute which will affect consumers in choosing products. This experiment used a Randomized Block Design (RBD). Statistical analysis of research data using ANOVA (Analysis of Variance) test with a rate of 5%. The results of the sensory research of kratom herbal tea showed a significant effect on taste, but no significant effect on aroma and color, namely the color value of 2.08, aroma 2.28 and taste 2.25. The addition of honey variations to kratom herbal tea included vitamin C, flavonoids, alkaloids, and antioxidants, which was vitamin C content ranges from 8.9-13.5 mg/100 g, flavonoids 15.2-27.56 mg QE/ml, alkaloids 53.1-55.4% and antioxidant activity 39.1-80.1%.

Substitution of Desiccated Coconut on The Physicochemical and Organoleptics of Crispy Cookies Sari, Maria Mega; Priyono, Suko; Saputri, Nur Endah; Rahmadian, Yudi
Journal of Health and Nutrition Research Vol. 3 No. 2 (2024)
Publisher : Media Publikasi Cendekia Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56303/jhnresearch.v3i2.267

Research on coconut flour and desiccated coconut substitution cookies has been conducted by several researchers, but variations of desiccated coconut crispy cookies have not been widely developed. The nutritional content of desiccated coconut can be used as a source of fiber when substituted in crispy cookies products. The purpose of this study was to determine the effect of desiccated coconut substitution in making crispy cookies on physicochemical and organoleptic characteristics, and obtain the best desiccated coconut substitution. This study used a Complete Randomized Design (RAL) with one factor, namely the ratio of the percentage of desiccated coconut and wheat flour with 6 treatment levels (0:100), (25:75), (50:50), (75:25), (85:15), and (100:0) with 3 repeats. The data obtained were analyzed using the ANOVA test (α=5%). If the effect is significant (Sig < 0.05), then proceed with the Honest Real Difference Test (BNJ) with a test level of 5%. Analysis of sensory characteristics data using the Kruskal Wallis test. The best treatment is tested using an effectiveness index test. This study obtained the best sensory and physicochemical characteristics of desiccated coconut crispy cookies in treatment (25%: 75%). The physicochemical characteristics produced are crude fiber content of 2.73%, fat content of 30.43%, ash content of 1.52%, water content of 16.86%, carbohydrate content of 51.11%, and protein content of 0.08%. The resulting sensory characteristics are taste 4.36 (prefer), aroma 4.13 (prefer), color 3.97 (like), and texture 4.26 (prefer).

KARAKTERISTIK EDIBLE FILM SODIUM CASEINATE LIANG-TEH KAYA ANTIOKSIDAN Fitri, Utami Destia Fitri; Dewi, Yohana Sutiknyawati Kusuma; Saputri, Nur Endah
Jurnal Agroindustri Vol. 14 No. 1 (2024): May 2024
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/jagroindustri.14.1.100-112

In general, food packaging materials are divided into two major groups: bio and non-biodegradable. Currently being developed is biodegradable packaging, including edible films. The application of edible films as packaging with carriers of antioxidants and colorants. One alternative of natural antioxidant to applied in edible films is liang-tea. The liang-tea contains of alkaloids, flavonoids, phenols, and tannins, that contribute antioxidant activity. This research aims to determine the concentration of infusion liang-tea that produces the best characteristics of sodium caseinate edible film that rich antioxidant. The research used a randomized block design with a single treatment of the concentration of infused liang-tea of 0, 25, 50, 75, 100, 125, and 150% (v/w, of sodium caseinate), with 4 replications. The result indicates that the concentration of 150% (v/w) of sodium caseinate of infused liang-tea produced the best rich antioxidant edible films. The edible film had a thickness 0.20 mm, solubility 13.66%, L* colour value 88.39, a* colour value of -0.23, b* colour value of 5.01, water holding capacity 3.47 (g/g), moisture content 14.11%, and antioxidant activity 41.42%.

Formulation of Dairy-Free Imitation Cream Cheese with Fat Substitute Cocoa Butter Substitute (CBS) Fikri, Ilham; Priyono, Suko; Saputri, Nur Endah; Maulana, Hamzah Akram
FoodTech: Jurnal Teknologi Pangan Vol 8, No 2 (2025): October
Publisher : Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/jft.v8i2.100978

Cream cheese is often used as a salad dressing, spread on bread, sauce, and beverage topping. This study aims to find out the appropriate ratio of soy milk curd with CBS for the best physicochemical and sensory dairy-free imitation cream cheese (DFICC). The design of this study used a Group Randomized Design (GRD) with 1 factor, i.e., soy milk curd: CBS ratio mass, consisting of 5 treatment levels. Each treatment was subjected to group replication for a total of 5 replicates, thus obtaining 25 experimental units. The data of observation results obtained will be statistically analyzed by using Analysis of Variance (ANOVA). If the treatment has a real influence, then followed by the Honest Real Difference (HD) test at the 5% level. Sensory analysis will be performed using a scoring descriptive test (Scoring Test), and the data obtained will be analyzed using the Kruskal-Wallis method. Determination of the best treatment using effectiveness index testing. The best chemical and sensory characteristics of dairy free imitation cream cheese were obtained in the formulation of 75g of soy milk curd: 25g of CBS which has a treatment value (NP) of 0.69 with water content of 46.23%, protein content of 4.73%, fat content of 36.46%, pH of 4.17, sensory value, color, sensory value, color 3.00, aroma sensory value 2.83, taste sensory value 2.83, smear power sensory value 3.17 and overall sensory value 3.10.

PHYSICO-CHEMICAL AND SENSORY CHARACTERISTICS OF YOUNG COCONUT (Cocos nucifera L.) SHEET JAM WITH A COMBINATION OF TYPES OF SWEETENERS Sari, Nopita; Lestari, Oke Anandika; Saputri, Nur Endah
JURNAL BIOINDUSTRI (JOURNAL OF BIOINDUSTRY) JURNAL BIOINDUSTRI: VOLUME 8 NOMOR 1
Publisher : Universitas Trilogi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31326/jbio.v8i1.2142

Sheet jam is a modification of spreadable jam which has a sheet shape that fits the surface of the bread. This research aims to evaluate the effect of replacing granulated sugar with alternative sweeteners, fructose syrup, kelulut honey, and liquid palm sugar, on the physicochemical and sensory characteristics of young coconut meat sheet jam. This research used a Randomized Block Design (RAK) with four treatments (P0: granulated sugar, P1: liquid fructose syrup, P2: kelulut honey, P3: liquid palm sugar) and six replications, so there were 24 experiments. The data obtained will be analyzed using Analysis of Variant (ANOVA) then followed by the Honestly Significant Difference (BNJ) test at the 5% level. Meanwhile, the hedonic test data was tested using the Kruskal Wallis test. The results showed that the formulation with fructose syrup provided the best physicochemical characteristics for young coconut meat sheet jam, with a water content of 8.30%, reducing sugar 26.77%, color L 30.78%, color a 8.17%, and color b 11.52%. Sensorily, jam sweetened with fructose syrup obtained the best hedonic scores for taste (3.80: like), aroma (3.66: like), color (4.00: prefer), and texture (4.23: prefer like)

PHYSICO-CHEMICAL AND SENSORY CHARACTERISTICS OF YOUNG COCONUT (Cocos nucifera L.) SHEET JAM WITH A COMBINATION OF TYPES OF SWEETENERS Sari, Nopita; Lestari, Oke Anandika; Saputri, Nur Endah
JURNAL BIOINDUSTRI (JOURNAL OF BIOINDUSTRY) JURNAL BIOINDUSTRI: VOLUME 8 NOMOR 1
Publisher : Universitas Trilogi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31326/jbio.v8i1.2142

Sheet jam is a modification of spreadable jam which has a sheet shape that fits the surface of the bread. This research aims to evaluate the effect of replacing granulated sugar with alternative sweeteners, fructose syrup, kelulut honey, and liquid palm sugar, on the physicochemical and sensory characteristics of young coconut meat sheet jam. This research used a Randomized Block Design (RAK) with four treatments (P0: granulated sugar, P1: liquid fructose syrup, P2: kelulut honey, P3: liquid palm sugar) and six replications, so there were 24 experiments. The data obtained will be analyzed using Analysis of Variant (ANOVA) then followed by the Honestly Significant Difference (BNJ) test at the 5% level. Meanwhile, the hedonic test data was tested using the Kruskal Wallis test. The results showed that the formulation with fructose syrup provided the best physicochemical characteristics for young coconut meat sheet jam, with a water content of 8.30%, reducing sugar 26.77%, color L 30.78%, color a 8.17%, and color b 11.52%. Sensorily, jam sweetened with fructose syrup obtained the best hedonic scores for taste (3.80: like), aroma (3.66: like), color (4.00: prefer), and texture (4.23: prefer like)

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