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All Journal Jurnal Teknologi Dan Industri Pangan Jurnal Inovasi Pangan dan Gizi
Rahmawati, Lufi Karisma
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Agriculture, Biological Sciences & Forestry Environmental Science Industrial & Manufacturing Engineering

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Optimasi Breakfast Meal Flakes Berbasis Tepung Jali Termodifikasi Rahmawati, Lufi Karisma; Muhandri, Tjahja; Iwansyah, Ade Chandra; Palupi, Nurheni Sri; Ambarwati, Karsi
Jurnal Teknologi dan Industri Pangan Vol. 36 No. 1 (2025): Jurnal Teknologi dan Industri Pangan
Publisher : Perhimpunan Ahli Teknologi Pangan Indonesia bekerjasama dengan Departemen Ilmu dan Teknologi Pangan, IPB University Bogor, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.6066/jtip.2025.36.1.13

Abstract

Jali (Coix lacryma-jobi L.) is a promising food crop in Indonesia, but its contribution to food security needs more improvement. This research aimed to analyze physico-chemical characteristics of native jali flour and its modified flour after treated by heat moisture treatment (HMT) and autoclaving-cooling (AC) method, and finally observe their effects on breakfast meal flakes (BMF). Both native and treated flour were analyzed for degree of whiteness, swelling power, solubility, water absorption index (WAI), water holding capacity (WHC), and gelatinization profile. HMT-modified jali flour exhibited solubility of 7.77%, gelatinization temperature of 74.95 °C, and peak viscosity of 3255 cP while amylose and resistant starch content reached 20.50% and 6.27%, respectively. Meanwhile, AC-modified jali flour showed lower solubility (4.13%), higher gelatinization temperature (76.15 °C), peak viscosity of 3220 cP, with amylose content of 22.30% and significantly higher resistant starch content (13.93%). Due to its superior resistant starch content, AC-modified Jali flour was selected for BMF formulation. The formulation was optimized through D-optimal with independent variables of 50−100% jali flour and 0−50% sorghum flour. As a result, the optimum formulation was obtained with a desirability value of 0.713, consisted of 100% jali flour without added sorghum flour. The optimized BMF had resistant starch 11.46%, rehydration capacity 58.48%, and hardness 415.12 gf. The product has the potential to diversify healthy breakfast options for community and may contribute to diabetes prevention.
Changes in the quality of kombucha during fermentation: A study of microbial, physicochemical and sensory attributes Rahmawati, Lufi Karisma
Jurnal Inovasi Pangan dan Gizi Vol. 2 No. 2: (August) 2025
Publisher : Institute for Advanced Science, Social, and Sustainable Future

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61511/jipagi.v2i2.2243

Abstract

Background: Kombucha is a fermented tea beverage known for its health-promoting properties, largely due to its antioxidant-rich polyphenolic compounds. This study aims to examine how fermentation influences the microbial, physicochemical and sensory qualities of kombucha, focusing on microbial growth, polyphenols, total acids, total solids, and sensory attributes. Methods: A literature review approach was employed to synthesize findings from relevant studies on kombucha fermentation and its biochemical mechanisms. Findings: Results show that extended fermentation reduces microbial growth through the antimicrobial activity of phenolic compounds, increases polyphenol and organic acid content via biotransformation. Total solids decline over time due to the conversion of components into volatile metabolites, while acidity, sour aroma, and color brightness intensify with longer fermentation. Conclusion: These findings highlight fermentation duration as a critical factor shaping kombucha’s functional properties and consumer acceptability. Novelty/Originality of this article: The novelty of this article lies in its integrated review of fermentation effects across multiple quality parameters, offering valuable insights for optimizing kombucha as a functional beverage.
Co-Authors Ade Chandra Iwansyah Ambarwati, Karsi Palupi, Nurheni Sri Tjahja Muhandri