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All Journal Jurnal Pangan dan Gizi Teknotan: Jurnal Industri Teknologi Pertanian Agrointek Jurnal Pangan dan Agroindustri Jurnal Ilmu Pangan dan Hasil Pertanian Jurnal Gizi dan Pangan Soedirman (JGPS) JRST (Jurnal Riset Sains dan Teknologi) QARDHUL HASAN: MEDIA PENGABDIAN KEPADA MASYARAKAT Jambura Journal of Chemistry Indonesian Journal of Applied Research (IJAR) Prima Abdika: Jurnal Pengabdian Masyarakat Food Scientia: Journal of Food Science and Technology JURNAL AGROINDUSTRI HALAL KREATIF: Jurnal Pengabdian Masyarakat Nusantara Jurnal Ilmiah Pangan Halal Karimah Tauhid KREATIF: Jurnal Pengabdian Masyarakat Nusantara
Kurniawan, M. Fakih
Djuanda University
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Karakteristik Sensori dan Kimia Mochi dengan Substitusi Tepung Kulit Pisang Kepok (Musa acuminate L.) Muhammad Fakih Kurniawan; Titi Rohmayanti; Siti Nova Isda Dwiyanti
Food Scientia : Journal of Food Science and Technology Vol 3 No 2 (2023): Juli - Desember
Publisher : LPPM Universitas Terbuka

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33830/fsj.v3i2.6436.2023

Abstract

Mochi cake is a typical West Java souvenir product made from glutinous rice flour. Flour from banana peels has the potential to substitute flour to make mochi. This research aims to make mochi using glutinous rice flour which is substituted with kepok banana peel flour. Completely Randomized Design (CRD) was used in this study consisting of one factor, namely the ratio of glutinous rice flour and kepok banana peel flour (100%: 0%), (90%: 10%), (80%: 20%), (70%: 30%). The mochi products were analyzed for sensory and hedonic quality to selected product. Proximate tests were carried out for these selected products. The selected mochi product (80%:20%) has a dark brown color, a banana-like aroma and taste, and a chewy texture. Panelists gave favorable scores for taste, aroma, and texture parameters, but expressed a dislike for the color of the selected mochi. Selected mochi chemical content composed of 0.24% ash content; 8.71% protein; 45.69% carbohydrates; 3.15% fat content; and 42.21% water content. For fat and water content, it does not meet Indonesian National Standard  of cake (SNI 01-4309-1996). Therefore, banana peel flour has the potential to be an ingredient for making mochi. in the future, it needs to be reformulated so that the water and fat content meets the standard and have a better color quality.
Karakteristik Sensori Produk Kopi 2 In 1 Komersial Menggunakan Metode Check-All-That-Apply (CATA) Kurniawan, Muhammad Fakih; Lola, Amelia; Hapsari, Distya Riski
JURNAL AGROINDUSTRI HALAL Vol. 10 No. 1 (2024): Jurnal Agroindustri Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v10i1.9962

Abstract

The coffee industry in sachets is booming. Understanding the characteristics of product and what consumers want is the key to the success of the product developed. The purpose of this study was to obtain sensory profile information on commercial coffee 2 in 1 product using the CATA (Check-All-That-Apply) method. The testing method is divided into two, namely determining the sensory attributes of coffee by trained panelists through FGD (Focus Group Discussion) and CATA testing by consumer panelists including determining ideal attributes, coffee sample attributes and level of liking. The sensory attributes of coffee 2 in 1 based on FGD results for CATA testing are sweet aroma, acid aroma, roasted aroma, coffee aroma, caramel aroma, sweet taste, acid taste, bitter taste, caramel taste, coffee taste, watery body, thickness body, brown color, sandy texture, aftertaste bitter, aftertaste acid, and aftertaste sweet. The ideal coffee 2 in 1 product according to panelists should have a brown color, coffee aroma, coffee taste, roasted aroma, and sweet taste attributes. Attributes that affect consumer preferences are sweet taste, watery body, aftertaste sweet, coffee aroma, and brown color. The attributes of acid taste, acid aroma, and aftertaste acid are attributes that must not have and need to be considered for their existence. Product 235 has the highest level of favorability, which is 78%, while product 539 has the smallest percentage of 33%. Coffee 2 in 1 with ideal attributes according to consumers can still be developed further.
PHYSICOCHEMICAL ANALYSIS OF ARABICA COFFEE SIGARAR UTANG VARIETIES BASED ON VARIATIONS OF PROCESSING METHODS (FULLYWASH, HONEY, AND NATURAL PROCESS) Kurniawan, Muhammad Fakih; Aminah, Siti; Agusthini, Trie Lely
Jurnal Pangan dan Agroindustri Vol. 12 No. 2: April 2024
Publisher : Department of Food Science and Biotechnology, Faculty of Agriculture Technology, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2024.012.02.3

Abstract

Coffee is processed with a variety of processes such as natural (dry), fullywash (wet), and honey processes. The type of coffee processing influences the characteristics of the coffee produced. The aim of this research is to analyze the physicochemical characteristics of the Sigarar Utang variety of arabica coffee based on different processing methods (fullywash, honey and natural process). The research design used a one-factor Completely Randomized Design (CRD). The research results showed that the type of coffee processing method had a significant effect on water content, coffee essence content, sucrose content, total dissolved solids (TDS), total titratable acidity (TTA), pH, total phenols and antioxidant activity of coffee brewing, but had no significant effect on ash content. The test results for water content, ash content and coffee essence content are in accordance with the Indonesian National Standard (SNI) for coffee powder. Coffee with honey processing has high values ​​for water content, sucrose content, and TDS, while coffee with fullywash processing has the highest acidity, total phenols and antioxidant activity.
Analisis Sensori dan Kimia Stik Substitusi Tepung Kacang Hijau dengan Penambahan Rempah Temu Kunci Agustina, Sri; Kurniawan, Muhammad fakih; Nurhalimah, Siti
Jurnal Pangan dan Gizi Vol 14, No 1 (2024): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.14.1.2024.54-65

Abstract

Stick is a snack that is often consumed. Fingerroot is an Indonesian herbal plant that has a relatively strong taste and aroma. The use of fingerrot as a food ingredient is not optimal due to of its pungent aroma and bitter taste. The research objective was to utilize key fingerrot flour in the manufacture of stick products to add flavor and aroma. The research method applied was Completely Randomized Design (CRD) with five treatment levels, namely the addition of fingerroot flour by 0% (control), 1%, 2%, 3% and 4%. Stick analysis included sensory quality, hedonic, chemical quality, statistic analyzed, selected products were subjected to protein analysis, ash content, carbohydrates and caloric value. The high concentration of fingerroot flour added resulted in the color of the stick towards dark brown, the aroma towards the aroma of fingerroots, the taste towards the taste of fingerroots, and the aftertaste towards the bitter taste of fingerroots making the level of preference for the fingerroot sticks. lower. The sticks with the best treatment had 3,14% moisture content, 28,90% fat content, 0,10% ash content, 3,90% protein content, 63,97% carbohydrates and 532.52 kcal calories.
Karakteristik Sensori Kopi Arabika Varietas Sigagar Utang Berdasarkan Pengolahannya Menggunakan Quantitative Descriptive Analysis (QDA) Kurniawan, Muhammad Fakih; Nasution, Ainun Mardiah; Hapsari, Distya Riski
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 7, No 2 (2023)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v7i2.16996

Abstract

Kopi arabika Sigagar Utang merupakan jenis kopi yang banyak dikenal dan dapat diolah berbagai pengolahan. Penelitian ini bertujuan untuk mengetahui karakteristik sensori jenis pengolahan full wash, natural dan honey. Metode yang dilakukan secara deskriptif kuantitatif. Teknik penyeduhan secara tubruk denganrasio 1:18 dengan suhu penyeduhan 90-93°C. Analisis data yang dilakukan adalah uji Kruskal Wallis dan uji lanjut Mann Whitney’s menggunakan SPSS 20. Hasil penelitian yaitu jenis pengolahan Full wash, Natural dan Honey tidak berbeda nyata (P0.05) terhadap karakteristik atribut sensori kopi arabika Sigagar Utang. Kopi arabika jenis pengolahan full wash terasa sedang pada atribut sensori flavor, acidity, body, aftertaste. Terasa agak  lemah pada atribut sensori fragrance dan balance. Kopi arabika jenis pengolahan natural terasa agak kuat pada karakteristik sweetness, fragrance dan aroma dan terasa sedang pada atribut flavor, acidity, body, aftertaste, balance. Kopi arabika jenis pengolahan honey terasa sedang pada atribut sensori flavor, acidity, sweetness, fragrance, balance dan terasa agak  lemah pada atribut sensori body, aroma, dan aftertaste. Kemudian uji hedonik kopi arabika Sigagar Utang berbeda nyata (P0,05) terhadap jenis pengolahan. Jenis pengolahan full wash tidak berbeda nyata dengan natural dan honey tetapi jenis pengolahan natural berbeda nyata dengan honey. Hasil kesukaan panelis yaitu agak suka pada jenis pengolahan honey, agak tidak suka pada jenis pengolahan natural dan full wash.
Analisis Kandungan Arsenik, Formalin, dan Salmonella sp. Cumi Segar di Pasar Tradisional Kota Bogor Kurniawati, Fitri; Hutami, Rosi; Kurniawan, Muhammad Fakih
JURNAL AGROINDUSTRI HALAL Vol. 11 No. 1 (2025): Jurnal Agroindustri Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v11i1.9992

Abstract

Cumi-cumi (Loligo sp) menjadi salah satu komoditas produk perikanan laut yang banyak disukai masyarakat, namun dengan bertambahnya jumlah industri dan pemukiman penduduk dalam suatu wilayah, umumnya di area tersebut sudah mengalami polusi karena peningkatan jumlah limbah salah satunya terkandung logam berat seperti arsen, dalam memperpanjang masa simpan pada produk seperti cumi yang mudah rusak dengan pencampuran bahan kimia berbahaya seperti formalin, selain cemaran logam dan kimia produk cumi-cumi juga rentan akan cemaran mikroba seperti Salmonella sp. Penelitian ini dilaksanakan dengan maksud untuk memahami keamanan pangan pada cumi segar yang diperdagangkan di pasar-pasar tradisional Kota Bogor. Pengujian logam berat arsen menggunakan alat dengan metode Atomic Absorption Spektrophotometer, formalin menggunakan Rapid Tes Kit merek Labtest serta pengujian cemaran mikroba menggunakan metode kualitatif. Sampel penelitian didasarkan dengan menerapkan teknik pengambilan sampel secara purposive yang melibatkan enam pasar tradisional yang berlokasi di Kota Bogor dengan dua kali ulangan simplo. Hasil penelitian pengujian logam berat menunjukan bahwa seluruh sampel terkandung logam arsen dengan kadar arsen berkisar 0,01- 0,09 mg/kg dan tidak melebihi ambang batas Standar Nasional Indonesia (1,0 mg/Kg), pengujian formalin semua sampel negatif terhadap kandungan formalin mengacu Standar Permenkes RI No 033 Tahun 2012, dan untuk pengujian cemaran mikroba pada penelitian ini seluruh sampel negatif mengandung Salmonella sp. dan tidak melebihi batas (negatif/25 g).
Karakteristik Kimia dan Sensori Selai Tamarillo (Solanum betaceum Cav.) Dengan Albedo Jeruk Pamelo (Citrus maxima L. Merr) Hastuti, Arti; Kurniawan, Muhammad Fakih; Ramadhanti, Fairuz Irdina; Nurhalimah, Siti; Iznilillah, Wilna
JURNAL AGROINDUSTRI HALAL Vol. 11 No. 1 (2025): Jurnal Agroindustri Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v11i1.16243

Abstract

Jam is a semi-wet food product made from fruits with added sugar. Tamarillo (Solanum betaceum Cav.) is a fruit whose processing is still limited, usually being made into juice. The aim of this study is to investigate and analyze the effects of the ratio between tamarillo pulp and pomelo albedo pulp on chemical characteristics (moisture content, crude fiber, total dissolved solids, and pH), sensory and hedonic properties, and to select the product for further antioxidant activity testing. The research design used is a Completely Randomized Design (CRD) with a single factor, which is the ratio of tamarillo pulp to pomelo albedo pulp, with four treatment levels: (100%:0%), (85%:15%), (70%:30%), and (55%:45%). The data were analyzed using ANOVA followed by Duncan's post hoc test at a 95% confidence level. The results showed that the jam product with the formulation of 85% tamarillo pulp and 15% pomelo albedo pulp significantly affected the chemical characteristics (moisture content 31.41%, pH value 3.96, IC50 antioxidant activity value of 8.73 ppm, classified as very strong, total dissolved solids value of 40.50%), with sensory and hedonic properties resulting in a jam product that had a reddish-purple color, a distinct tamarillo aroma, a sweet-sour taste, a non-bitter aftertaste, a soft texture in the mouth, easy spreadability, and an overall preference towards liking.
Pengaruh Perbandingan Tepung Tapioka dan Tepung Umbi Garut Terhadap Sifat Kimia dan Sensoris Bakso MDM Ayam Alfikry, Mohammad Fiky; Novidahlia , Noli; Kurniawan, M. Fakih
Jurnal Ilmiah Pangan Halal Vol. 7 No. 2 (2025): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v7i2.19081

Abstract

Diversifikasi bakso ayam MDM dengan penambahan tepung umbi garut dapat meningkatkan kandungan nutrisinya. Penelitian ini adalah bertujuan untuk menyelidiki pemanfaatan Ayam MDM bersama dengan tepung umbi garut atau arrowroot tuber flour dalam proses pembuatan bakso. Dalam penelitian ini diterapkan RAL (Rancangan Acak Lengkap) satu faktor, yaitu rasio tepung tapioka berbanding tepung umbi garut dengan empat perlakuan dan diulang dua kali. Kombinasi tersebut mencakup (100%: 0)%, (75%: 25%), (50%: 50%), and (25%: 75%). Analisis produk dilakukan dengan uji kimia yang meliputi kadar lemak, serat kasar, protein, abu, dan air, bersama dengan uji sensori untuk mengevaluasi kualitas rasa, warna, tekstur, aroma serta hedonik mencakup rasa, warna, tekstur, aroma dan overall. Analisis data dilakukan menggunakan ANOVA diikuti dengan uji DMRT. Pemilihan produk diukur berdasarkan hasil uji kimia dan sensori bakso ayam MDM, di mana bakso ayam MDM dengan komposisi 25% : 75% terpilih. Data hasil uji kimia pada produk terpilih menunjukkan sebesar 2,75% kadar lemak; 3,92% serat kasar; 14,68% protein; 3,32% abu; dan 69,86% air. Dalam uji kualitas sensori, rasa memberikan kesan meaty, warna tampak abu terang, tekstur menunjukkan kekenyalan, aroma memberikan citra khas bakso daging. Hasil uji hedonik untuk rasa, warna, tekstur, aroma, dan overall memberikan indikasi suka.
Modifikasi Pati Umbi Garut (Maranta arundinaciae) dengan Metode Autoclaving-Cooling dan Aplikasinya pada Pembuatan Mochi Rohmayanti, Titi; Qodariah, Siti Nurlailatul; Kurniawan, Muhammad Fakih
Jurnal Ilmiah Pangan Halal Vol. 7 No. 2 (2025): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v7i2.19987

Abstract

Modifikasi pati garut dengan metode autoclaving-cooling berpotensi meningkatkan kandungan fungsional pada pati garut. Penelitian ini bertujuan untuk mengetahui karakteristik sensori dan kimia mochi dengan penambahan Pati Garut Termodifikasi (PGT). Metode penelitian menggunakan Rancangan Acak Lengkap (RAL) satu faktor dengan 4 taraf perlakuan yaitu perbandingan persentase tepung ketan dan PGT (100:0, 90:10, 80:20, 70:30) dengan dua kali ulangan. Analisis data statistik yang digunakan yaitu ANOVA dan apabila perlakuan berpengaruh nyata dilanjutkan dengan uji lanjut Duncan. Hasil penelitian menunjukkan bahwa mochi dengan penambahan PGT memberikan pengaruh terhadap kandungan kadar air dan serat kasar Mochi dengan penambahan PGT mengandung karbohidrat berkisar 46,74%-55,02% dan nilai kalori berkisar 238,32-262,39 Kkal. Hasil uji sensori dan hedonik produk mochi berpengaruh terhadap parameter warna serta secara keseluruhan mochi PGT disukai oleh panelis.
Interaksi antara Alur Proses Produksi dan Kondisi Suhu Ruang terhadap Suhu pada Mi Blok di PT XYZ Noordianty, Andina Syita; Rifqi, Muhammad; Kurniawan, Muhammad Fakih
Karimah Tauhid Vol. 4 No. 8 (2025): Karimah Tauhid
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/karimahtauhid.v4i8.20183

Abstract

Mi instan merupakan salah satu produk pangan yang populer dan banyak dikonsumsi masyarakat. Salah satu tahapan krusial dalam proses produksinya adalah pengendalian suhu, khususnya pada tahap pendinginan setelah penggorengan. Suhu ruang yang tinggi dapat memengaruhi efektivitas pendinginan, sehingga berdampak pada mutu dan umur simpan mi blok. Penelitian ini bertujuan untuk menganalisis interaksi antara alur proses produksi dan suhu ruang terhadap suhu akhir mi blok di PT XYZ. Penelitian dilakukan selama satu bulan melalui observasi langsung di lapangan dan pengambilan data suhu ruang serta suhu mi blok pada empat titik waktu berbeda setiap hari. Hasil menunjukkan bahwa suhu mi blok setelah pendinginan seringkali melebihi standar maksimal perusahaan (33°C), terutama pada siang hari saat suhu ruang mencapai lebih dari 40°C. Kondisi ini disebabkan oleh meningkatnya beban panas di area produksi dan kurang optimalnya sistem pendinginan, khususnya pada desain cerobong udara. Penelitian ini menyimpulkan bahwa suhu ruang yang tinggi dan sistem ventilasi yang tidak efisien berpengaruh signifikan terhadap suhu akhir mi blok. Oleh karena itu, diperlukan optimalisasi sistem pendinginan untuk menjaga mutu dan stabilitas produk.
Co-Authors Abdurrahman, Ayyub Agnia Rahmawati Agusthini, Trie Lely Aisyah Indriani Rachmat Aisyah, Suci Alfikry, Mohammad Fiky Almaahi, Royyan Abdulamtin almaidah almaidah Amalia, Faridah Dieni AMINULLAH Anik Zumaeroh Aprialdi, Muhammad Agung Apriansyah, Agung Hidayat Arahmah, Siti Anissa Arthiyani, Faiza Putri Aviani Kurnianingrum Azzahra, Haura Luthfiya Bahri, Mukti Ayu Bukhari, Ikhsan Ma'ruf Chosida, Hikmah Nur Dewi, Intan Permata Dihya Al Faqih Aulia Robbani Distya Riski Hapsari Dwi Novian Irawanti Eka Fitri, Zusi Fadillah Yudha Syahrul Fahriza, Muhammad Nur Fauzi, Muhamad Rizki Febryana Rahayu Kurniawati Fitri Kurniawati Fitrilia, Tiana Hariyanto, Indra Henna Khoerunnisa Hikmah Nur Chosida Hutami, Rosi Ibrahim, Refly Nazar Indrastuti, Nindya Atika Intan Kusumaningrum Intan Kusumaningrum Irawanti, Dwi Novian Ismah, Nabilah Nurul Iznilillah, Wilna Juwina, Siti nurul Kartikaratri, Tsaniyah Raihani Khoer, Sevtian Akmalul Khoerunnisa, Henna Kurnianingrum, Aviani Lia Amalia Linda Mei Velina Liska Badriansyah Lola, Amelia Maharani, Siti Nayla Mareta Arum Purwita Sari Miftahul Huda Miftahul Huda Muhammad Ari Suryana Muhammad Rifqi Muslim, Mula Auralia Qori Nabil, Fauzan Nasution, Ainun Mardiah Nawfal Imanudin Nindya Atika Indrastuti Noli Novidahlia Noordianty, Andina Syita Novidahlia , Noli Nuraimy Citra Nurlaela, Raden Siti Nursyawal Nacing Octaviani, Dhea Pertiwi, Sri Rejeki Retna Pertiwi, Sri Sejeki Retna Pradita, Reyna Fatma Prayabina, Rahmadi Putri Adri Sindoro Hakim Putri, Syalwa Dania Qisthina, Dalilah Qodariah, Siti Nurlailatul R. Siti Nurlaela Rachmalia, Dita Rahmah, Siti Nursaidah Rahman, Khairul Rajani, Afhtika Amelia Ramadhanti, Fairuz Irdina Ramdani Ria Atikah Rohman, Hana Fauziyyah Rosy Hutami Sadiah, Siti Sarah Shafira Sevtian Akmalul Khoer Siti Aminah Siti Nova Isda Dwiyanti Siti Nurhalimah Siti Nurhalimah Slamet, Hendra Sri Agustina, Sri Suandi, Muhamad Rizki Syafir, Erlin Julia Tirta Setiawan Titi Rohmayanti Tria Wulandari Utama, Nadia Wangi, Intan Indah Ayu Wardani, Widya Azzahra Wilda Apriani Wilna Iznilillah Wulandari, Fifi Yulia Zahro, Mutia Liza Zazti Kinasih Zein, Hafidz Faturrachman Zusi Eka Fitri