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All Journal JITEK (Jurnal Ilmiah Teknosains) Jurnal Teknologi Pangan dan Hasil Pertanian JURNAL PANGAN Journal of Functional Food and Nutraceutical Journal of Agri-Food Science and Technology (JAFoST) Journal of Halal Science and Research
Rahayu, Wahidah Mahanani
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Mechanical Engineering Nursing Social Sciences Veterinary Other

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Intelligent Packaging as a pH-Indicator Based on Cassava Starch with Addition of Purple Sweet Potato Extract (Ipomoea batatas L.) Rahmadhia, Safinta Nurindra; Saputra, Yanas Anggana; Juwitaningtyas, Titisari; Rahayu, Wahidah Mahanani
Journal Akademik Universitas Swiss German Vol. 4 No. 1 (Aug 2022)
Publisher : Swiss German University & Perhimpunan Penggiat Pangan Fungsional dan Nutrasetikal Indonesia (P3FNI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33555/jffn.v4i1.90

Abstract

Intelligent packaging is an indicator that has the capability to the condition of packaged foods and their environment through an indicator. This study aims to determine anthocyanin levels, pH sensitivity, solubility, swelling, and water content in intelligent packaging based on cassava starch with the addition of purple sweet potato extract. The method of this research is separated into two stages, which are the extraction of purple sweet potato and the development of indicator film. Furthermore, this research is conducted to analyze the physico-chemical properties of the film. This research is used Completely Randomized Design (CRD) with various extracts on indicator films that are 0%; 5%; 10%; 15% (v/v). The results showed that the indicator film with 15% extract has the best pH sensitivity with the color result 76.07 (L), 23.56 (a), 7.88 (b), solubility 52.15%, swelling power 133.90%, and it has 15.46% water content. The addition of purple sweet potato extracts significantly affected the total anthocyanin of the film indicator and pH sensitivity. The more extracts added to the film, the more obvious the color changes, the higher the water content and solubility but the lower the swelling properties.
Sifat Fisikokimia dan Organoleptik Es Krim Sari Kecambah Kedelai Hitam (Glycine max Var. Mallika) dengan Variasi Pengemulsi (Physicochemical and Organoleptic Properties of Black Soybean Sprouts Ice Cream (Glicyne max Var. Mallika) with Emulsifier Variations). Anggi, Anggi; Rahayu, Wahidah Mahanani; Rahmadhia, Safinta Nurindra
JURNAL PANGAN Vol. 33 No. 2 (2024): PANGAN
Publisher : Perum BULOG

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33964/jp.v33i2.792

Abstract

Es krim merupakan suatu produk yang terbuat dari bahan dasar susu baik hewani ataupun nabati. Es krim nabati merupakan es krim dengan kandungan lemak yang lebih rendah. Alternatif bahan yaitu sari kecambah kedelai hitam. Pengemulsi merupakan salah satu bahan tambahan yang membantu tersuspensinya suatu cairan ke dalam cairan lain dengan polaritas berbeda. Kuning telur mengandung lesitin dan lesitoprotein yang secara aktif bertindak sebagai pengemulsi. Lesitin kedelai digunakan sebagai pengemulsi dalam pengolahan makanan. Ester sukrosa adalah pengemulsi molekul kecil mengandung gugus sukrosa hidrofilik dan gugus asam lemak lipofilik. Mono-digliserida (MDGS) adalah pengemulsi yang banyak digunakan pada produk pangan. Tujuan dari penelitian ini yaitu untuk mengetahui sifat fisikokimia dan organoleptik es krim sari kecambah kedelai hitam dengan penambahan variasi pengemulsi. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) terdiri dari 4 taraf perlakuan. Metode pembuatan es krim yang digunakan adalah metode konvensional dengan memanfaatkan mixer. Hasil penelitian dianalisis dengan metode one way ANOVA menggunakan SPSS, dilanjutkan dengan uji menggunakan DMRT dengan taraf signifikan 0,05. Pengemulsi ester sukrosa dan MDGS berpengaruh positif pada sifat fisikokimia overrun, daya leleh, viskositas, warna, kadar protein, kadar lemak, dan kadar karbohidrat es krim sari kecambah kedelai. Sedangkan sifat organoleptik dari parameter warna, aroma, rasa, mouthfeel, dan aftertaste es krim yang menggunakan pengemulsi MDGS lebih disukai panelis.   Ice cream made from animal or plant-based milk. Plant-based ice cream is ice cream with a lower fat content. An alternative ingredient is black soybean sprout juice. Emulsifiers are one of the additives that help the suspension of a liquid into another liquid with a different polarity. Egg yolk contains lecithin and lecithoproteins that actively act as emulsifiers. Soy lecithin is used as an emulsifier in food processing. Sucrose esters are small-molecule emulsifiers containing hydrophilic sucrose groups and lipophilic fatty acid groups. Mono-diglycerides (MDGS) are emulsifiers that are widely used in food products. The purpose of this study was to determine the physicochemical and organoleptic properties of black soybean sprout juice ice cream with the addition of emulsifier variations. This study used a completely randomized design (CRD) consisting of 4 levels of treatment. The conventional method of making ice cream is using a mixer. The results were analyzed using one ANOVA method using SPSS, followed by a DMRT test with a significant level of 0.05. Sucrose ester emulsifier and MDGS positively affected the physicochemical properties of overrun, melting power, viscosity, colour, protein content, fat content, and carbohydrate content of soybean sprout juice ice cream. The organoleptic properties of colour, aroma, taste, mouthfeel, and aftertaste parameters of ice cream using MDGS emulsifiers are preferred by panellists.
Formulation and Sensory Reception of Steamed Brownies with Avocado (Persea americana) Seeds as Additive Adisty, Amanda Dwi Oktavia; Rahayu, Wahidah Mahanani; Juwitaningtyas, Titisari
Journal of Agri-Food Science and Technology Vol. 1 No. 2 (2020): August
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (568.718 KB) | DOI: 10.12928/jafost.v1i2.2755

Abstract

Avocado (Persea americana) is a fruit part of the Lauraceae family, which can be widely found in tropical and subtropical regions. With an annual harvest of more than 300,000 tons in Indonesia and only flesh as edible part, avocado has large byproducts such as skin and seed. The later contains 23% of starch and fat, which can be utilized as an alternative source of starch. This study aimed to examine consumer preference for steamed brownies with avocado seed as additive. Preference was measured using a hedonic test on 55 untrained panelists at a measurable scale of 1-7. Results showed that brownies made by 90 g shredded avocado seed and 80 g wheat flour had the highest hedonic score for color, appearance, texture, aroma, and flavor of 4.4, 4.2, 4.1, 3.75, and 3.7, respectively. These results indicated the possibility to develop a better formula to produce steamed brownies with avocado seed preferable by consumers.
Evaluation and Improvement of Chocolate Bar Production at CV. XYZ Factory Larasati, Widya; Rahayu, Wahidah Mahanani; Nurrohmah, Beta Achromi
Journal of Agri-Food Science and Technology Vol. 3 No. 2 (2022): August
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jafost.v3i2.5897

Abstract

CV. XYZ is a chocolate bar industry in Yogyakarta. The Village community carries out the industry. It creates cocoa product innovation from upstream to downstream products. This research contributes to evaluating the chocolate tempering to determine the fat content of the chocolate bar obtained. The proper tempering techniques and defect evaluation are conducted to determine the reasons for defects in chocolate bars. Good chocolate characteristics consist of the chocolate bar, such as being quickly released from the cast/not sticky, obtaining a glossy/glossy surface on the chocolate bar, being hard and crunchy when broken, and being resistant to melt at room temperature. The standard for the tempering process is set by CV. XYZ produces chocolate bars from the tempering process to produce chocolate bars with shiny/glossy look and crunchy.
Hedonic Test Analysis and Feasibility of The Selling Price of Cocoa Seed Waste Products in PT XYZ Kulon Progo, Yogyakarta Sari, Oktavia Nurmalita; Hidayah, Nurul; Rahayu, Wahidah Mahanani
Journal of Agri-Food Science and Technology Vol. 2 No. 2 (2021): August
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jafost.v2i2.5901

Abstract

Innovative use of waste into herbal beverage products the waste treatment process starts from the stage of roasting cocoa beans, breaking the beans and peeling the skin, sorting, drying, preparation of packaging and materials, filling and mixing, giving silica gel and labelling the expiration date. The raw materials needed are cocoa bean husk, dried cardamom, and cinnamon powder. While the packaging material uses PET plastic bottle packaging. Before the product is marketed, it is necessary to conduct a feasibility analysis of the selling price. The analysis shows that the selling price of chocolate product of Rp. 15,000 is feasible because profit taking is 48% with the selling price per unit more than the cost per unit. The net profit margin of chocolate product of 32.6% means that the company is considered efficient in determining the selling price of its products and successfully controlling costs in it because the NPM figure is > 5%. Hedonic tests were also conducted to determine consumer acceptance of the product through a hedonic test of 20 panelists based on the parameters of color, aroma, taste, and packaging. The hedonic test scale 1 shows that consumers do not like it very much, a scale 2 does not like it, a scale 3 likes it, and a scale 4 likes it very much. The average level of preference for color parameters is 3.58, aroma is 3.31, taste is 3.47, and packaging is 3.84 which indicates that the panelists like these 4 parameters.
Evaluasi Proses Produksi Kecap Manis Berdasarkan Analisis Bahaya dan Analisis CPPB pada Pabrik Kecap X Fauzi, Luthfi Fikri; Rahayu, Wahidah Mahanani
Jurnal Teknologi Pangan dan Hasil Pertanian Vol. 17 No. 2 (2022): September
Publisher : Faculty of Agricultural Technology, Universitas Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26623/jtphp.v17i2.4939

Abstract

Proses pembuatan kecap pada Pabrik Kecap X masih menggunakan cara semi-tradisional yakni sebagian masih menggunakan tenaga manusia dan lainnya sudah menggunakan mesin (untuk pengemasannya). Oleh karena itu bahaya atau ancaman dapat ditemukan pada proses produksi kecap manis. Metode yang digunakan untuk menganalisi bahaya menggunakan metode HACCP pada   proses produksi. Hasilnya dalam proses produksi yang merupakan titik kritis yaitu formulasi, perebusan kacang kedelai hitam, fermentasi koji, fermentasi moromi, dan proses packing produk.
Sifat Fisikokimia dan Organoleptik Es Krim Sari Kecambah Kedelai Hitam (Glycine max Var. Mallika) dengan Variasi Pengemulsi (Physicochemical and Organoleptic Properties of Black Soybean Sprouts Ice Cream (Glicyne max Var. Mallika) with Emulsifier Variations). Anggi, Anggi; Rahayu, Wahidah Mahanani; Rahmadhia, Safinta Nurindra
JURNAL PANGAN Vol. 33 No. 2 (2024): PANGAN
Publisher : Perum BULOG

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33964/jp.v33i2.792

Abstract

Es krim merupakan suatu produk yang terbuat dari bahan dasar susu baik hewani ataupun nabati. Es krim nabati merupakan es krim dengan kandungan lemak yang lebih rendah. Alternatif bahan yaitu sari kecambah kedelai hitam. Pengemulsi merupakan salah satu bahan tambahan yang membantu tersuspensinya suatu cairan ke dalam cairan lain dengan polaritas berbeda. Kuning telur mengandung lesitin dan lesitoprotein yang secara aktif bertindak sebagai pengemulsi. Lesitin kedelai digunakan sebagai pengemulsi dalam pengolahan makanan. Ester sukrosa adalah pengemulsi molekul kecil mengandung gugus sukrosa hidrofilik dan gugus asam lemak lipofilik. Mono-digliserida (MDGS) adalah pengemulsi yang banyak digunakan pada produk pangan. Tujuan dari penelitian ini yaitu untuk mengetahui sifat fisikokimia dan organoleptik es krim sari kecambah kedelai hitam dengan penambahan variasi pengemulsi. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) terdiri dari 4 taraf perlakuan. Metode pembuatan es krim yang digunakan adalah metode konvensional dengan memanfaatkan mixer. Hasil penelitian dianalisis dengan metode one way ANOVA menggunakan SPSS, dilanjutkan dengan uji menggunakan DMRT dengan taraf signifikan 0,05. Pengemulsi ester sukrosa dan MDGS berpengaruh positif pada sifat fisikokimia overrun, daya leleh, viskositas, warna, kadar protein, kadar lemak, dan kadar karbohidrat es krim sari kecambah kedelai. Sedangkan sifat organoleptik dari parameter warna, aroma, rasa, mouthfeel, dan aftertaste es krim yang menggunakan pengemulsi MDGS lebih disukai panelis.   Ice cream made from animal or plant-based milk. Plant-based ice cream is ice cream with a lower fat content. An alternative ingredient is black soybean sprout juice. Emulsifiers are one of the additives that help the suspension of a liquid into another liquid with a different polarity. Egg yolk contains lecithin and lecithoproteins that actively act as emulsifiers. Soy lecithin is used as an emulsifier in food processing. Sucrose esters are small-molecule emulsifiers containing hydrophilic sucrose groups and lipophilic fatty acid groups. Mono-diglycerides (MDGS) are emulsifiers that are widely used in food products. The purpose of this study was to determine the physicochemical and organoleptic properties of black soybean sprout juice ice cream with the addition of emulsifier variations. This study used a completely randomized design (CRD) consisting of 4 levels of treatment. The conventional method of making ice cream is using a mixer. The results were analyzed using one ANOVA method using SPSS, followed by a DMRT test with a significant level of 0.05. Sucrose ester emulsifier and MDGS positively affected the physicochemical properties of overrun, melting power, viscosity, colour, protein content, fat content, and carbohydrate content of soybean sprout juice ice cream. The organoleptic properties of colour, aroma, taste, mouthfeel, and aftertaste parameters of ice cream using MDGS emulsifiers are preferred by panellists.
STABILITAS WARNA DAN PERUBAHAN pH WEDANG UWUH SIAP MINUM SELAMA PENYIMPANAN Septiyani, Retnosyari; Rahayu, Wahidah Mahanani; Permadi, Adi
(JITEK)Jurnal Ilmiah Teknosains Vol 10, No 1/Mei (2024): Jitek
Publisher : Universitas PGRI Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jitek.v10i1/Mei.18790

Abstract

Wedang uwuh is a traditional drink from Yogyakarta with various product forms. Ready-to-drink wedang uwuh is a more practical and economical alternative for consumption, but with limited color stability around 1 day. This research aims to examine the color stability of ready-to-drink wedang uwuh at varying temperatures and brewing times, at room and cool temperature, and with sugar or Na-benzoate addition. The experiment was carried out in a Completely Randomized Design with a variety of brewing conditions of temperature (75°C, 85°C, and 95°C) and time (10, 15, and 20 minutes) at material and water ratio of 1:1 (wv), followed by filtration and storage. The filtrate was then observed for changes in color for 7 days. Brewing condition with best color stability at 85oC for 20 minutes were then treated with the addition of sugar or sodium benzoate and then tested for pH and color for 9 days storage in cool and room temperature. The research results showed that all samples (original, sugar added, and Na-benzoate added) had pH color change during storage, but original and Na-benzoate added had the best stability. Ready-to-drink wedang uwuh stored in cold temperature had better red color stability than room storage.
Evaluation of the implementation of good manufacturing practices (gmp) in cv panda food, a special region of yogyakarta Saputra, Agum Dwi; Rahayu, Wahidah Mahanani
Journal of Halal Science and Research Vol. 3 No. 1 (2022): February
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (826.675 KB) | DOI: 10.12928/jhsr.v3i1.6857

Abstract

CV Panda Food is a company engaged in the snack food industry in the form of nori (seaweed) which Mr. Stenly Hendi Avanda founded in 2012. There are several products and various flavors offered by CV Panda Food, such as Mininori Seasoned Chicken and Roast Beef, Panda Seaweed Original Flavor, Spicy Flavor, and Barbeque Flavor. To keep the food free of potential biological, chemical, and other pollutants that could harm, interfere with, or otherwise put human health in jeopardy so that it is safe to consume, CV Panda Food needs to be evaluated on Good Manufacturing Practices (GMP). Mininori production, which refers to the Regulation of the Minister of Industry of the Republic of Indonesia Number 75/M-IND/PER/2010, consists of location, buildings, facilities and sanitation, machinery and equipment, materials, process control, final products, laboratories, workers, packaging, labels and product description, storage, maintenance and sanitation programs, transportation, documentation and recording, training, product recall and program implementation. The purpose of implementing the Practical Work is to implement GMP at CV Panda Food concerning the Regulation of the Minister of Industry of the Republic of Indonesia No. 75/M-IND/PER/7/2010 and the obstacles found in CV Panda Food in implementing GMP in Miniori production. The methods used in data collection are observation, interviews, direct practice, documentation, and literature study. The results are that CV Panda Food has not fully implemented the GMP Regulation of the Minister of Industry of the Republic of Indonesia No. 75/M-IND/PER/7/2010. There are 83.07% appropriate, and 16.93% non-conformance from 18 aspects due to human factors, materials, environment, and methods, namely doors, ventilation, and windows not equipped with screens, not having a laboratory, walls, and floors form elbows so that the production environment is challenging to clean, there is no pest prevention, lack of dryers or tissue and lack of firm action on GMP violators, lack of awareness in the implementation of sanitation, and there is still garbage that accumulates in the production room due to lack of monitoring from the head production that pollutes the environment.
Evaluation of the implementation of the halal assurance system for mininori products at cv panda food, special region of yogyakarta Anggi, Anggi; Rahayu, Wahidah Mahanani
Journal of Halal Science and Research Vol. 3 No. 2 (2022): September
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (701.881 KB) | DOI: 10.12928/jhsr.v3i2.6866

Abstract

Halal is one of the essential requirements for seasonal consumers in consuming food products. CV Panda Food is one of the snack manufacturers that requires a halal certification for products to be distributed. This observation aims to determine whether the raw materials used have received a halal certificate and to analyze the suitability of the Halal Assurance System (SJH) application based on the HAS 23000 standard. The methods used in data collection are observation, interviews, direct practice, documentation, and literature study. The evaluation was carried out by checklist analysis and adjusted to 11 HAS 23000 LPPOM MUI requirements. The results are that all raw materials have received Halal approval from the MUI. After conducting a suitability analysis of the CV Panda Food Halal Assurance System implementation, there are still deficiencies; the requirement that must be corrected first are written procedures for critical activities, training, halal management team, and halal policies.
Co-Authors Adi Permadi, Adi Adisty, Amanda Dwi Oktavia Anggi, Anggi Fauzi, Luthfi Fikri Juwitaningtyas, Titisari Khairi, Amalya Nurul Mustaqim, Luthfi Nurrohmah, Beta Achromi Nurul Hidayah NURUL HIDAYAH Rahmadhia, Safinta Nurinda Saputra, Agum Dwi Saputra, Yanas Anggana Sari, Oktavia Nurmalita Septiyani, Retnosyari Silvana, Ana Silviandari, Putri Masitha Widya Larasati, Widya