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All Journal Pro Food Jurnal Teknologi Pangan dan Hasil Pertanian Journal of Applied Food Technology Jurnal Mutu Pangan : Indonesian Journal of Food Quality JURNAL Al-AZHAR INDONESIA SERI SAINS DAN TEKNOLOGI Journal of Agri-Food Science and Technology (JAFoST) AL-UMRON: Jurnal Pengabdian kepada Masyarakat
Giovani, Sarah
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Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Economics, Econometrics & Finance Education Electrical & Electronics Engineering Industrial & Manufacturing Engineering Public Health Social Sciences Other

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Journal : Journal of Applied Food Technology

 1 
Effect of Packaging Type and Storage Time on the Quality Characteristics of Chicken Nugget Substituted with Jack Bean (Canavalia ensiformis L.) Tempeh Flour Giovani, Sarah; Oktafiani, Zahra Ismi; Komalasari, Ema; Setiyoko, Agus
Journal of Applied Food Technology Vol 11, No 1 (2024)
Publisher : Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17728/jaft.22983

Abstract

Chicken nuggets with jack bean tempeh flour substitution are a type of perishable food, thus having a short shelf life. The shelf life of chicken nuggets with jack bean tempeh flour substitution and its quality were affected by the storage conditions. This study aimed to determine the effect of packaging type and storage time during 20 days of cold storage under vacuum packaging condition on the quality characteristics of chicken nuggets with jack bean tempeh flour substitution. The research design consisted of two factors, the first factor was packaging type (nylon/polyethylene (PE), nylon/polyethylene (PE)/polyamide (PA), and polyethylene (PE)/polyamide (PA)) and the second factor was storage time (0 day, 5 days, 10 days, 15 days, and 20 days). The results showed that the packaging type and storage time significantly affected the quality characteristics of chicken nuggets with jack bean tempeh flour substitution (p < 0.05). In conclusion, PE/PA was the most suitable plastic packaging for maintaining the quality characteristic of chicken nuggets substituted with jack bean tempeh flour during 20 days of cold storage under vacuum packaging conditions. The physical and chemical quality of chicken nuggets substituted with jack bean tempeh flour on the 20th day of storagewere pH of 6.43, cooking loss of 9.85%, moisture content of 39.46%, protein content of 24.51%, TVBN content of 16.44 mg N/100 g, and TPC of 5.36 log cfu/g. Meanwhile, the result of the sensory evaluation showed that scores for attributes were color 3.63, aroma 3.45, taste 3.5, texture 3.29, and overall 3.53 (like slightly) on the 20th day of storage. 
Sensory Characteristics and Nutritional Content of Dragon Fruit Peel Cookies with Stevia Substitution Adelina, Nadya Mara; Giovani, Sarah; Jameelah, Maryam; Hidayanti, Yurike Febrilian; Zahra, Syarifah Fatimah; Rosianajayanti, Rosianajayanti
Journal of Applied Food Technology Vol 12, No 1 (2025)
Publisher : Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17728/jaft.25032

Abstract

Indonesia ranked 5th in the world for the highest number of diabetes sufferers in 2021 and continues to rise. One of the developments in low glycemic index food products that is safe for people with diabetes is dragon fruit peel flour cookies. The use of stevia in these products can further reduce the glycemic index. However, the use of stevia can affect the sensory characteristics of the product. This study aimed to determine the concentration of stevia that can be substituted in making dragon fruit peel cookies with mocaf flour, which potentially have a low glycemic index while still being favored by consumers. The study used five formulations of dragon fruit peel cookies, with stevia substitution of 0% (F0), 25% (F1), 50% (F2), 75% (F3), and 100% (F4). A Check-All-That-Apply (CATA), hedonic and ranking sensory tests were performed to determine consumer acceptance of the product. Nutritional composition was performed by comparing the selected formulation with the commercial product with low glycemic index claim. The data were analyzed using One-Way ANOVA (SPSS) and CATA Analysis tools (XLSTAT). The determination of CATA attributes was conducted through a Focus Group Discussion, and results showed that formula F1 was the closest to the ideal product characteristics, dominated by sweet aroma, and milky taste. The hedonic test results indicated that all parameters were quite different among the tested formulas. The ranking test results showed that sample F0 ranked first, followed by F1. The nutritional comparison showed that the only significant difference was the fiber content, which was seven times higher in the F1 cookies compared to the commercial product. Based on these results, the dragon fruit peel cookies with 25% stevia substitution are favored by the panelists and have the potential for a low glycemic index.
Co-Authors Assagaf, Syarifah Fatimah Zahra Ema Komalasari, Ema Guo, Qiyong Hidayanti, Yurike Febrilian Ichsan, Vicky Permatasari Almira Jameelah, Maryam Nadya Mara Adelina Oktafiani, Zahra Ismi Puteri, Nafisah Eka Putri, Afiya Deliana Qalbi, Rainatul Reihan Muhammad Akbar Rambe Rosianajayanti, Rosianajayanti Setiyoko, Agus Shiba, Hauyus Widiawati, Dina Zahra, Syarifah Fatimah