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All Journal Jurnal Abadimas Adi Buana International Journal of Eco-Innovation in Science and Engineering (IJEISE) International Journal of Community Service AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Jurnal Pengbdian Teknik Mesin Mudabbir: Journal Research and Education Studies Fatih: Journal of Contemporary Research Mesada: Journal of Innovative Research Environation (Environmental Engineering Journal of Community Dedication)
Jariyah
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Effect of Composite Flour Proportions (Mocaf, Pedada Fruit, Soybean) and GMS (Glycerol Monostearate) Addition on the Characteristics of Analog Rice Reni Dwi Anggraini; Jariyah
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.v9i2.734

Abstract

Analogue rice is an artificial rice made from carbohydrate sources, both in form and nutritional composition that are almost similar to rice. This study utilised flour (mocaf, pedada fruit, soybean) as raw materials due to their limited availability. The addition of GMS functions as a stabiliser and emulsifier during extrusion, making the extrudate non-sticky, improving physical properties and texture, reducing the occurrence of excessive extrudate development, and improving the shape of the final product of analogue rice after the hydration process. This study aims to analyse the effect of composite flour proportions (mocaf, pedada fruit, soybean) and GMS (Glyserol Monostearate) addition on the characteristics of analogue rice, and to obtain the best treatment of analogue rice with product characteristics preferred by panellists. The study was arranged by using a Completely Randomized Design (CRD) with two factors and two replications. Factor I, namely the flour proportions (mocaf, pedada fruit, soybeans) consisting of (75:5:20; 70:10:20; 65:15:20), while factor II was the addition of GMS (1%, 2%, 3%). The best treatment results were obtained at the proportions of flour (mocaf, pedada fruit, soybean) (75:5:20) with the addition of 1% GMS resulting in a water content of 4.96%, ash content of 1.55%, fat content of 3.08%, protein content of 8.45%, carbohydrate content of 81.96%, starch content of 66.34%, amylose content of 20.24%, rehydration power of 124.02%, and expansion volume of 145.80%. Contribution to Sustainable Development Goals (SDGs):SDG 2 (Zero Hunger)SDG 12 (Responsible Consumption and Production)SDG 9 (Industry, Innovation, and Infrastructure).
The Effect of Pumpkin Flour and Chicken Liver Flour Substitution and Egg Concentration on the Physicochemical and Organoleptic Characteristics of Fettuccine Pasta Pakerti, Andia Hayuning Jagadnira Bentang; Jariyah; Pratiwi, Yunita Satya
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 3 (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.v9i3.783

Abstract

Indonesia continues to face health problems caused by micronutrient deficiencies, which can trigger stunting. One effort to address this issue is nutritional intervention through the substitution of staple food ingredients with more nutrient-dense sources, such as fettuccini pasta made from wheat flour substituted with pumpkin flour and chicken liver. Pumpkin contains essential minerals such as Ca and Fe, while chicken liver is rich in Fe and Mg. This study aimed to produce fettuccini pasta with pumpkin flour and chicken liver substitution that meets good physicochemical and organoleptic quality. The research was conducted experimentally using a Completely Randomized Design with a factorial pattern consisting of two factors: flour proportion and egg concentration. The first factor included three levels of wheat flour:tapioca: pumpkin flour:chicken liver flour proportions (80%:10%:5%:5%, 70%:10%:10%:10%, and 60%:10%:15%:15%), while the second factor was egg concentration (10%, 15%, and 20%), each with two replications. The parameters analyzed were moisture, ash, protein, fat, carbohydrate, amylose, starch, tensile strength, water absorption, and organoleptic properties. The results showed that the best product was obtained from the treatment with flour proportion 80%:10%:5%:5% and egg concentration of 15%. This product contained 13.02% moisture, 0.99% ash, 12.13% protein, 2.25% fat, 71.62% carbohydrate, 13.94% amylose, 51.27% starch, 0.56 N/mm² tensile strength, and 48.58% water absorption. Organoleptic tests indicated scores of 3.38 for color, 3.19 for aroma, 3.03 for taste, and 3.76 for texture (all in the “slightly like” category). The best treatment also contained Fe 5.24 mg, Mg 14.4 mg, Zn 3.57 mg, and Ca 10.5 mg per 100 g. 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
Co-Authors Achmad Wahyu Hidayat Amanda Rezeki Padila Anisa Dwi Lestari Ayu Safrida Yanti Cita Risma Anggi Kurnia Rani Defri, Ifwarisan Dwi Arman Prasetya Erik Aldi Yansyah Faiz Zahfa Farah Fadhila Hadi Munarko Hadi Munarko Heriyanto Isnaini, Yolandra Hibatullah Jivani Syahdilla Juliani Kindriari Nurma Wahyusi Pakerti, Andia Hayuning Jagadnira Bentang Pudji W, Endang Ratna Yulistiani Reda Rizal Reni Dwi Anggraini Rosariawari, Firra Sagita Rochman Sindy Cahyani Siti Nuurlaily Rukmana, Siti Nuurlaily Sri Winarti Suprianti, Lilik Vira Seviani Dewantri Yunia Dwie Nurchayanie Yunita Satya Pratiwi