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All Journal AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian Jurnal Sains dan Teknologi Pangan AGRISAINTIFIKA Jurnal Ilmu-ilmu Pertanian WIDYABHAKTI Jurnal Ilmiah Populer Journal of Tropical AgriFood JPKMI (Jurnal Pengabdian Kepada Masyarakat Indonesia) Abdimasku : Jurnal Pengabdian Masyarakat Muhammadiyah Journal of Nutrition and Food Science (MJNF) AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) NUSANTARA: Jurnal Pengabdian Kepada Masyarakat Jurnal Pengabdian Masyarakat Inovasi Indonesia
Putra, Andre Yusuf Trisna
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Computer Science & IT Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Nursing Public Health Social Sciences

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The Characteristics of Tortilla Chips Made from Proportions of White Corn Flour and Tapioca, and NaHCO3 Addition Balqis Rosalinda; Rosida, Rosida; Putra, Andre Yusuf Trisna
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 1 (2025)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v9i1.603

Abstract

Tortilla chips are snacks with thin and crispy characteristics made from the main ingredient of corn flour. This study used white corn flour, tapioca flour, and NaHCO3. In this study, white corn flour was used as the main ingredient for making tortilla chips, tapioca flour was used as a binder, and sodium bicarbonate was used to add texture. The purpose of this study was to determine the effect of the proportion of white corn flour: tapioca flour, and the addition of NaHCO3 on the characteristics of tortilla chips and to obtain the best treatment based on good physical, chemical, and organoleptic properties, and preferred by panelists. The design of this study was a Completely Randomized Design (CRD) with two factors, namely the proportion of white corn flour: tapioca flour (90:10, 80:20, 70:30) and the addition of sodium bicarbonate (0.2%, 0.4%, 0.6%). The best treatment was tortilla chips with a proportion of white corn flour: tapioca flour (70:10) with the addition of sodium bicarbonate (0.2%). The treatment resulted in a moisture content of 8.89%, ash content of 6.00%, protein content of 11.02%, lipid content of 4.64%, starch content of 60.40%, amylose content of 12.25%, amylopectin content of 48.15%; and the average organoleptic results showed a color preference score of 3.76 (like); aroma 3.84 (like); taste 4.16 (like); and texture 3.88 (like), total dietary fiber content of 4.71%, and calcium content of 493.85 mg/100g. Contribution to Sustainable Development Goals (SDGs):Goal 2: Zero HungerGoal 3: Good Health and Well-beingGoal 8: Decent Work and Economic GrowthGoal 12: Responsible Consumption and ProductionGoal 17: Partnerships for the Goals
Physicochemical and Organoleptic Characteristics of Black Noodles with Substitution of Black Soybean Flour and Addition of Glycerol Monostearate Rahmadini, Fachma Airisa; Winarti, Sri; Putra, Andre Yusuf Trisna
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 2 (2025)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v9i2.684

Abstract

Black noodle is an innovative food product formulated by incorporating natural pigment-rich ingredients to enhance visual appeal and nutritional value, setting it apart from conventional noodles. This study aimed to evaluate the effects of black soybean flour substitution and glycerol monostearate (GMS) addition on the physicochemical and organoleptic properties of black noodles, and to determine the optimal formulation. A Completely Randomized Design (CRD) with a factorial pattern was employed, consisting of two factors: black soybean flour substitution (10%, 20%, and 30%) and GMS concentration (1%, 2%, and 3%), with three replications. Data were analyzed using Analysis of Variance (ANOVA), and significant differences were further examined using Duncan’s Multiple Range Test (DMRT) at a 5% significance level. The results indicated that both factors significantly influenced moisture content, protein content, antioxidant activity, elasticity, tensile strength, and sensory attributes. The best mixture was found by using 20% black soybean flour and adding 3% GMS, resulting in a moisture content of 57.23%, protein content of 15.97%, antioxidant activity (IC??) of 312.66 ppm, elasticity of 23.67%, and tensile strength of 0.63 N. Organoleptic evaluations showed favorable responses with scores of 4.28 for color (like), 3.72 for aroma (neutral to like), 3.2 for taste (neutral), and 3.96 for texture (neutral to like). Contribution to Sustainable Development Goals (SDGs): SDG 2 – Zero HungerSDG 3 – Good Health and Well-beingSDG 9 – Industry, Innovation, and InfrastructureSDG 12 – Responsible Consumption and Production
Sosialisasi Makanan Bebas Gluten sebagai Pengganti Tepung Terigu untuk Pencegahan Diabetes dan Overweight di Kampung Bulak Cumpat Srono, Surabaya Finani, Nadira Ismiyatul; Putra, Andre Yusuf Trisna
Jurnal Pengabdian Masyarakat Inovasi Indonesia Vol 1 No 1 (2023): JPMII - Oktober 2023
Publisher : CV Firmos

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54082/jpmii.264

Abstract

Pola konsumsi masyarakat Indonesia cenderung mengkonsumsi bahan pangan berbasis tepung terigu yang berasal dari gandum. Konsumsi gluten secara berlebihan dapat memunculkan gangguan sistem imun khususnya bagi mereka dengan tingkat kegemukan tinggi, obesitas, kelelahan, eksim, atau alergi gluten. Salah satu alternatif yang dapat dilakukan yaitu dengan mengganti pola konsumsi makan menjadi bebas gluten. Kampung Bulak Cumpat adalah salah satu kampung yang terletak di Surabaya Utara. Sebagian besar penduduk kampung tersebut memiliki pekerjaan di bidang usaha kue, jajanan pasar, guru, dan buruh. Kurangnya pengetahuan mengenai makanan bebas gluten sebagai pengganti tepung terigu di Kampung Bulak Cumpat menjadi dorongan diadakan sosialisasi ini. Tujuan sosialisasi adalah memberikan wawasan mengenai olahan bebas gluten sebagai pengganti tepung terigu untuk pencegahan diabetes, solusi diet, dan perubahan pola konsumsi sehat. Kegiatan sosialisasi bertempat di Bulak Cumpat Srono Surabaya Srono. Metode sosialisasi yang dilakukan yaitu dengan pemaparan materi kepada ibu-ibu PKK. Materi yang disampaikan antara lain pengenalan tepung mocaf, keunggulan tepung mocaf dan manfaat tepung mocaf sebagai makanan pencegah diabetes. Kegiatan sosialisasi berjalan dengan lancar dan mendapatkan antusiasme oleh masyarakat setempat. Hasil kuisioner menunjukkan 80% masyarakat tertarik dan ingin mengkonsumsi makanan bebas gluten sebagai makanan sehat dan pencegahan overweight dan diabetes.
Profil sensori susu kecambah kedelai berdasarkan sediaan bahan baku dan pemanis menggunakan metode Check-All-That-Apply (CATA) Natanael, Christian; Munarko, Hadi; Putra, Andre Yusuf Trisna
Journal of Tropical AgriFood Volume 8 Nomor 1 Tahun 2026
Publisher : Jurusan Teknologi Hasil Pertanian Universitas Mulawarman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35941/jtaf.8.1.2026.23427.52-65

Abstract

Minat terhadap sari nabati terus meningkat, namun penerimaan terhadap sari kedelai masih terbatas akibat karakteristik sensorinya. Germinasi diketahui mampu menurunkan aktivitas lipoksigenase dan memodifikasi atribut sensori, namun pengaruh bentuk bahan baku dan penambahan pemanis terhadap persepsi konsumen belum banyak dikaji secara aplikatif. Penelitian ini menggunakan RAL dua faktor (basis kecambah segar dan tepung kecambah; tanpa dan dengan pemanis) dengan dua ulangan. Kecambah berumur 36 jam diolah menjadi minuman dan dievaluasi oleh 100 panelis tidak terlatih menggunakan metode Check-All-That-Apply (CATA) dan uji hedonik. Hasil menunjukkan bahwa formulasi berbasis kecambah segar berpemanis memiliki tingkat kesukaan tertinggi dan paling mendekati profil “produk ideal”. Atribut manis, umami, creamy, smoothness, aftertaste clean, dan putih gading menjadi penentu utama preferensi, sedangkan langu, green, pahit, astringency, starchy, dan kekuningan menurunkan penerimaan. Formulasi berbasis tepung menghasilkan sensasi starchy dan beany yang hanya sebagian tertutupi oleh pemanis. Temuan ini merekomendasikan penggunaan kecambah segar dengan pemanis yang tepat, serta fokus formulasi pada penguatan atribut positif dan penekanan off-flavor untuk meningkatkan daya terima dan potensi komersial produk.
Co-Authors anggreini, riski ayu Anugerah Dany Priyanto, Anugerah Dany Ardika Nurmawati, Ardika Aththobarani, Muhammad Daffa' Balqis Rosalinda Defri, Ifwarisan Defri, Ifwarisan Defri Erliyanti, Nove Erliyanti, Nove Kartika Erwan Adi Saputro Finani, Nadira Ismiyatul Hadi Munarko Jariyah Lestari, Intan Putri Cindy Luqman Agung Wicaksono Luthfi, Qi Ahmad Natanael, Christian Natasyari, Dea Dinda Sendy Nova Triani Nur Hanifah Nurhamzah, Lutfi Yulmiftiyanto Panjaitan, Renova Pratama, Arista Pujiastuti, Caecilia Rahmadini, Fachma Airisa Ratna Yulistiani Retno Widyastuti, Retno Rosida Rosida Sri Winarti Widyanti, Erika Deva Wiliandi Saputro